Rasedar Aloo

For Week 4 of CCC#1, I chose to make this irresistible Rasedar Aloo. I first got a taste of this at my friend, Pooja's place. She treated us to this fantastic accompaniment with Bedmi Puri.

I had to get the recipe from her and it has become a new favorite at home. I was not comfortable with using boiled potatoes to start with and then pressure cooking the whole thing with all the spices in there. But I now realize that it enhances the flavor to its best!!

The first time I made it, both my husband and the older one were competing against each other as to who is going to get the last scoop out of the dish! I served it with regular puris for the kids and Oats And Spring Onion Paratha for the adults. Also paired it with Rava Uthappam.

Updated Pictures on Oct 28 2013. I understand that the picture uploaded is not of great quality. I shall try to upload a better picture taken in bright daylight.

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Posted by Harini R on Sunday, October 27, 2013

Oats And Spring Onion Paratha

For Day 3 of BM #33, I had a tough time picking out a recipe from my fellow marathoners who did the A-Z series last month. 
In the end, I chose a simple, healthy and tasty paratha from Themagicsaucepan.
I thought adding Oat Bran would also make it interesting.That shall have to wait awhile, though!

Ingredients - 

Whole Wheat Flour 1 cup
Rolled oats, powdered 1/4 cup
Salt as needed (I didn't add)
Water as needed to knead a soft dough
For the Filling - 
Spring Onion whites, finely chopped 1/2 cup
Spring Onion Greens, finely chopped 1/2 cup
Green Chillies, finely chopped 1 tsp
Salt as needed
Seasoning (Oil 1 tsp, Cumin seeds a pinch)

Oats And Spring Onion Paratha

Method Of Preparation -
To Prepare the Dough - 
In a mixing bowl, add wheat flour, oat flour and add water gradually to knead into a soft dough and set aside for 30 min.

To Prepare the Filling -
In a pan, heat oil and add cumin seeds. After they splutter, add the spring onion whites and saute until they are soft.

Add the spring onion greens and green chillies. 

Sprinkle salt as needed.

Remove from fire and set aside to cool.

To Make Parathas -
Pinch 5-6 equal portions of the dough.

Take each portion of the dough and flatten it against the palm of your hands. Spoon the filling (about 1-2 teaspoons) and close the edges. 

Now carefully roll out discs so that the filling doesn't leak out of the dough.

Place on a hot griddle/tawa. Cook on both sides spraying as much oil as needed.

Continue for the rest of the dough.

Serve hot with the choice of your curry. I served with Rasedaar Aloo (Recipe coming soon..).

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 30 min
Makes 6

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For Day  2 week 4 of BM #33, I picked a recipe from Nivedhanam. It was very tempting and I knew we would love it as I had earlier made a similar tasting one with Idli Rava, Uppu Urundai and loved it.

Cornmeal Kozhukattai

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Posted by Harini R on Friday, October 25, 2013

Seven Layered Cookies

For Day 1, Week 4 of BM #33, I chose to bake these cute cookies originally called Neapolitan Italian Cookies from Gayathri's space. I tried to get as close as possible to those but traditionally those cookies are rainbow colored and so I chose not to name them Neapolitan Cookies. 

I typically don't use artificial colors in my kitchen, so I used grated carrots for one layer. The individual cakes came out very well and the kids happily enjoyed the crumbs while the whole cake was setting in the refrigerator.

The result was pretty impressive given that it was the first time for me to bake a multi-layered cake. I shared these cookies with my neighbors who enjoyed these thoroughly.

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Tomato Soup

As part of Cookbook Cooking Challenge for the month of October, Week 3, here is a delectable recipe for the Classic Tomato Soup. This has been shared by my neighbor and a good friend, Pooja. Thanks to her we have made this soup a regular affair at home!

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Posted by Harini R on Sunday, October 20, 2013

Vada Pav

For Day 3 Week 3 of BM 33, here is a famous street food from the lanes and by-lanes of Mumbai.
This is one of my husband's favorite kind of 'burger' and he relished every last bite of it! Needless to say the kids enjoyed the vadas (Aloo bondas) as is as well as in the form of burgers!

Recipe Source - Vah Chef
Ingredients - 

Pav Buns 12
For the Batter - 
Besan/Chickpea Flour 1/2 cup
Asafoetida/Hing 2 pinches
Turmeric 1/8 tsp
Salt as needed
Baking Soda a pinch (Optional)
For the Aloo Curry Filling - 
Aloo boiled and coarsely mashed 2 cups
Ginger grated 1/2 tsp
Garlic grated 1/2 tsp
Green Chillies finely chopped 1 tsp
Turmeric 1/4 tsp
Salt as needed
Coriander leaves chopped 2 Tbsp
Garam masala 1/2 tsp
Lemon Juice as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, cumin seeds 2 pinches, Curry leaves few, Asafoetida couple pinches)
For Theekha Chutney - 
Peanuts roasted and powdered 4 Tbsp
Sesame Seeds roasted 2 Tbsp
Coconut Powder 2 Tbsp
Jeera powder 1/2 tsp
Chilli powder 1 tsp
Green chilli finely chopped 1 tsp
Garlic minced 1 tsp
Hing 2 pinches

Salt as needed
Oil 1 tsp
For Vada Pav Assembly -
Coriander-Mint Chutney
Tamarind-Date Chutney
Teekha Chutney
Optional Toppings - Chopped onions, fried green chillies, Ketchup etc..

Method Of Preparation -

To Prepare the Aloo Curry filling - 
In a heated pan, add oil and mustard seeds. After the seeds crackle, add cumin seeds, curry leaves and asafoetida.

Add in the grated ginger, garlic and green chillies. Saute for a few seconds. Remove from fire and add the mashed potatoes, salt, turmeric, chopped coriander leaves and garam masala.

Mix well and squeeze in some lemon juice.

Make 12 equal portions and roll them into small balls.

To make the Vadas (Aloo Bonda) -
Prepare the batter by mixing besan, salt, hing, turmeric and adding water slowly while whisking it rigorously so there are no lumps in the batter. 

The batter should be slightly thick so it can coat the aloo curry filling.

Heat oil in a kadai/wok. When the oil is hot enough, dip the prepared aloo curry balls in the besan batter and gently slide them into the hot oil. 

Fry until the bondas as uniformly golden brown and continue to fry the remaining bondas until done.

To Prepare the Teekha Chutney -
In a heated pan, add oil and saute the garlic, green chillies and coconut powder. Remove from fire and add the rest of the ingredients listed under the teekha chutney and mix well.

To Assemble Vada Pav - 
Apply the Coriander-Mint Chutney on one side of the pav bun, layer it with Tamarind-Date chutney.

Gently Press the aloo bondas or Vadas and place it on the chutney layers. Sprinkle the teekha chutney generously as per preference. Top it with the other side of the bun and devour!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 45 min
Makes 12

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Moong Dal Cutlets

For Day 2 Week 3 of BM #33, Here are some nutritious cutlets which I served for my kids as an after school snack.

It is very difficult to get my kids to eat sprouts of any kind. So I found this neat way to make them eat the sprouts without grumbling!

My older one ate them in three different ways and enjoyed each one of them. She added the chutneys, yogurt and sev and gobbled a couple. Then she added some boiled chana to it, mashed the cutlets and ate it dunking in yogurt. She layered these on a bread slice and tried it later for dinner as well. 

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Quinoa - Chickpea Veggie Burger

I have chosen to share some combo dishes using some kind of patties or tikkis this week as part of BM 33. So for day 1 of week 3, here are some healthy patties which my family loved to have in burgers for dinner.

I read in an online magazine that the combo of quinoa and pinto beans in a patty makes a for very healthy and filling burger. I adapted that idea and made these. Please feel free to customize as per preference and enjoy the goodness of quinoa. My husband who is virtually a quinoa hater has come to love these patties as well.

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Masala Tomato Chutney

A group of bloggers are doing a weekend Cookbook challenge where we post a recipe from a non web source. For this weekend, here is a simple masala tomato chutney which made an interesting addition to the chutneys at home!

Source - 'Tiffin Varietylu' by Malladi Venkatakrishna Murthy.
Ingredients - 

Oil 1 Tbsp
Cloves 3-4
Cinnamon  inch
Onions chopped 1 cup
Tomatoes chopped 2 cups
Garlic 3-4 cloves
Turmeric 1/4 tsp
Salt and Red Chilli Powder as needed
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Hing couple pinches)
To Grind - 
Coconut 2 Tbsp
Saunf/Fennel Seeds 1/2 tsp

Masala Tomato Chutney

Method Of Preparation -

In a heated pan, add oil and fry the cloves, cinnamon. Saute the garlic and onions as well until the onions are translucent.

Add the tomatoes and cook until they are mushy and slightly dry.

Add the coconut-fennel paste and cook a little until the oil floats up.

Remove from fire and grind the whole mixture and set aside. (Optionally the the chutney can be served as is in a chunky state as well).

Prepare the seasoning by heating oil, adding the mustard seeds and hing. After the mustard seeds pop, remove and pour it over the prepared chutney.

Serve it with any dosa/idli or with rice.

This post is for the CC Challenge of the month.

Preparation Time 20 min
Makes approx 1 cup

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Posted by Harini R on Sunday, October 13, 2013

Mango Lassi

For Day 3 Week 2 of BM #33, Here is a very popular drink popular with both kids and adults.

For my kids, Mango Lassi is a must after a dinner out in any Indian restaurant. So when they demand at home wen their friends are here on a play date, this is a breeze to make and serve!

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Posted by Harini R on Saturday, October 12, 2013

Vegan Brownies

For BM #33 week 2 Day 2, here are some vegan brownies. This is the first ever brownie I baked, tasted and got appreciated for!! I made this for my neighbor's kids who are chocoholics. Needless to say that they were on cloud nine! This made a very good dessert at the party.

I got this recipe from my cousin who says it is from the book, 'The Joy of Vegan Baking' by Colleen Patrick-Goudreau.

Unfortunately I couldn't get any more pictures as I had to take it to a party.

Ingredients - 

Sugar 1 1/2 cups
Unsweetened Apple Sauce 3/4 cup 
Ground Flax Seed 2 tsp + Water 2 Tbsp 
Water 1/2 cup 
Vanilla Extract 2 tsp 
All Purpose Flour/Maida 1 1/3 cup  (I used 1/2 cup wheat flour and the rest All purpose flour)
Unsweetened Cocoa Powder 3/4 
Baking Powder 3/4 tsp 
Salt 1/4 tsp 
Choc Chips 1 cup 
Nuts 1 cup (I used chopped walnuts)

Method Of Preparation -

In a small bowl, mix the ground flax seed and water. Set aside for 5 min.

Mix the wet ingredients (sugar, unsweetened apple sauce, water and vanilla extract) in another bowl until the sugar is dissolved.

In another mixing bowl, add the flour, unsweetened cocoa powder, baking powder, salt, chocolate chips and nuts. Mix well.

Add the wet ingredients to the flour mixture and gently mix until just combined. Make sure there are no lumps.

Preheat the oven at 350 °F.

In a 8 X 8 baking pan lined with parchment paper, pour the mixture and bake for 30 min or until a tester comes out clean.

Let it stay in the baking pan for about 30 min, Gently invert onto a plate, slice as needed and serve warm.

Serve it with Vanilla Ice cream for an extra sinful dessert.

Sending these brownies to Srivalli's Kids-Delight Party Special.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 15 min + Baking Time 30 min
Makes 1 8 X 8 cake

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Antipasto Pinwheels

I have this huge pack of pancake mix which my friend had left with me. I was wondering how to use up so much of the flour when I casually glanced through Betty Crocker's website. I found a huge collection of recipes which I could imagine my kids enjoying. 

I felt that it can be a kid's party appetizer. It is easy to make and doesn't take too much time as well. It appeals to the kids and we get to sneak in some interesting vegetables! Win-Win don't you think??

For Week 2 of BM #33, I am sending my entries to the Kid's party happening at Srivalli's space. For Day 1 here are the pinwheels.

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Vegetarian Green Omlette

Cooking from Cookbook Challenge is the name of a series where we get an opportunity to bring out new recipes from newspaper clippings, cookbooks, jotted down recipes, heirloom recipes etc.. This is the brain child of Srivalli of the Blogging Marathon fame! So you can expect entries for this challenge every weekend (Friday or Saturday or Sunday).

In my last trip to India, I was handed over a few cookbooks by my SIL who felt that they would be better utilized in my hands. That is how my small collection of cookbooks started. Now with this challenge, I get the opportunity to cook from those cookbooks and bring some fresh recipes into the open, so to say!

This breakfast recipe was personally chosen by my husband and he specifically asked me to post it today. He liked his selection and said that it was very filling. So even though I had a couple more recipes ready, I am posting this as per his request.

Source - 'Tiffin Varietylu' by Malladi Venkatakrishna Murthy.
Ingredients - 

Besan /Chickpea Flour / Senagapindi 1/2 cup
*Kuttu Flour / Buckwheat Flour 1/4 cup
Spinach finely chopped, 1/2 cup
Green Chilies, Salt and Chopped Coriander leaves as needed
Water to make batter 
Oil to grease the dosas.

* The original recipe called for jowar flour but jowar flour in my pantry went rancid and so used Kuttu Flour instead.

Vegetarian Green Omlette

Method Of Preparation -

Mix all the ingredients in a bowl and make a flowing batter (like Dosa batter).

Heat a griddle / Tawa and pour a ladle full of batter in the center but do not spread it with the ladle. The batter would adjust its shape by itself.

Spray oil all around the dosa and cover until the underside is cooked.

Flip it and cook for about a minute and remove.

Continue to make more such dosas/omlettes until the batter lasts.

Serve them hot with chutney of your choice.

This post is for the CC Challenge of the month.

Preparation Time 15 min
Makes 4

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Posted by Harini R on Sunday, October 6, 2013

Chickpea Apple Curry

Yes, you read the title right. I realized that Granny Smith (green) apples marry well with our Indian spices. My first experiment was with making a chutney, Andhra style, Green Apple Pickle

Then recently, when I was looking for some interesting recipes from celebrity chefs, I landed at Martha Stewart's space and found this curry very interesting.

My older one's reaction after I told her that since she wasn't eating her fruits regularly, I made this curry with apples was "What?? I should have known you would do something like this!!". But since she liked the curry and had multiple servings of it, she couldn't say anything much :).
And the husband happily ate the curry thinking it was potatoes! Apart from the curry, we enjoyed the laughs arising out of it!
So here it is for Day 3 of  BM #33.

Chickpea Apple Curry

Ingredients - 

Oil 2 tsp
Ginger-Garlic paste 1 tsp
Onions, chopped 1/2 cup
Tomato puree 1/2 cup (I used Pasta Sauce)
Chickpeas / Kabuli Chana soaked,boiled 2 cups (Canned chickpeas work too)
Green Apple chopped 1/2 cup
Salt, Red Chilli Powder and Garam Masala Powder as needed
Lime Juice as needed
Cilantro (Coriander leaves) chopped 2 Tbsp
Yogurt beaten 1/2 cup

Method Of Preparation -

In a stock pot, heat oil, saute ginger-garlic paste and onion until translucent.

Add the tomato puree, salt, red chilli powder and garam masala. Let it cook for about 2-3 minutes.

Add the chopped apple and boiled chickpeas.

Cover and let it cook for about 10 min.

Remove from fire and squeeze in lime juice.

Mix in beaten yogurt just before serving.

Pairs well with Rice or Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 20-25 min
Serves 3-4

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Baked Methi Puri

For Day 2 of BM #33, I picked up a recipe close to my heart from Tarla Dalal. These puris were more like Nippattu with different ingredients.

The next time I shall cut down the quantity of methi leaves as the puris had a bitter after taste which was not appealing for the kids to eat them as is. 

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Masoor Dal Soup ~ Red Lentil Soup

This month, as part of BM #33-week 1 , I have chosen to feature 3 recipes from three celebrity chefs. Today's soup is from Sanjeev Kapoor

It made for a comforting, hearty and filling soup as part of dinner. It is simple, no-nonsense kind of a soup which we all loved.

Masoor Dal Soup ~ Red Lentil Soup

Ingredients - 

Masoor Dal / Red Lentil 3/4 cup
Onion, chopped 1/4 cup
Garlic 2 cloves, minced
Tomato, chopped 1/2 cup
Salt, Red Chilli Powder and Crushed Pepper as needed
Lemon Juice as needed
Oil 1 tsp

Masoor Dal Soup ~ Red Lentil Soup

Method Of Preparation -

In a pressure cooker, heat oil and saute onions and garlic until they are translucent. 

Add tomatoes, masoor dal, salt, pepper, red chilli powder and 3 cups of water.

Cook until the contents are mushy (typically 2-3 whistles depending on the type of cooker used).

After the pressure cooker cools down, use an immersion blender to blend the contents into a fine soup.

Boil some more and remove from fire. Squeeze in lemon juice as required.

Serve hot with croutons for a fine appetizer.

Masoor Dal Soup ~ Red Lentil Soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 25 min
Serves 3

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Posted by Harini R on Thursday, October 3, 2013
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