ICC ~ Tamalapaku

Showing posts with label ICC. Show all posts

Amritsari Aloo Kulcha - ICC May 2014

As soon as Srivalli announced the dish for the May 2014 edition of Indian Cooking Challenge, I planned on taking part this month after a really long time.

I was happy to make this for my family. I approached my friend and neighbor, Pooja, who hails from Amritsar, to get an authentic version of these Kulchas. I followed some of the tips from her and we thoroughly loved them.

Adapted from The Hindu.
Ingredients -

All Purpose Flour or Maida / Wheat Flour 2 cups (I used 1 1/2 cups of whole wheat flour and 1/2 cup of Maida)
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil 3 tbsp
Curd/ Yogurt 1/4 cup
Warm Milk 1/4 cup
For the filling -
Potatoes, boiled and mashed 1 cup
Green chilies, finely chopped as needed
Onions, finely chopped 1/2 cup
Red chili powder 1/2 tsp or as needed
Cumin powder 1 tsp
Chat Masala 1/4 tsp
Coriander leaves, finely chopped few

Method Of Preparation -
To prepare the filling -
Mix all the ingredients listed under 'For the filling' and set aside.

To Prepare the dough -
Mix the flours, baking powder, baking soda, salt, sugar, oil, yogurt and mix well. Add milk gradually until the dough is soft and pliable.

Cover and set aside.

To make the Aloo Kulchas -
Make equal portions of the dough. In each portion of the dough, fill in the potato masala and seal the edges and roll out into a thick roti.

Put the oven in the Broil mode and place 2-3 (depending on the size of the baking tray) in a foil lined baking tray. Roll the remaining portions of dough and keep them ready for the subsequent batches.

Broil it for under 2 minutes under close watch, pull out from the oven, flip it to the other side and broil for a few seconds taking care not to burn the kulchas.

Remove from the baking tray, apply some butter and serve it with any curry of your choice. It is typically served with Chole/Chana Masala. I also served it with Mutter Paneer.

Preparation Time 15 min + Resting time 30-45 min + Baking Time 25 min
Makes 8-10

Posted by Harini R on Sunday, June 15, 2014

8 comments

categories: All Purpose Flour (Maida), Flatbread, Flours, ICC, Potatoes (Alu), Vegetables, Wheat Flour (Godhuma pindi) | |

Instant Green Apple Jaggery Pickle - ICC Feb 2014

After a long time I have somehow managed to make this pickle for Indian Cooking Challenge announced for the month of February 2014.

This recipe has been suggested by Varada, our newest member in this club. This recipe is tried and tested by her mom. Thanks to her we got to taste this finger licking pickle. We usually make this pickle without the jaggery. But adding the jaggery has given it a totally new dimension.

I am sure I am going make this with green mangoes when they appear in our markets here.

Posted by Harini R on Saturday, March 15, 2014

3 comments

categories: Apple, Fruits, ICC, Jaggery, Pickles, Sweetening Agents | |

Chatti Pathiri - ICC Oct 2013

After a long absence from Indian Cooking Challenge, I decided to do this month's challenge as it sounded very tempting!

As I understand Chatti Pathiri is a layered pastry with a variety of fillings. Typically they are filled with meat. However, Srivalli zeroed in on a sweet nutty filling which made this one a very special treat at home.

This recipe is adapted from the Malabar Cuisine of Kerala and apparently poppy seeds is the most important ingredient in their cuisine. It definitely adds a very exotic touch to the sweetmeat.

I found that the Chatti Mathiri is very filling because of the obvious ingredients and so make sure that each serving is a small one so as not to load up on calories :). The only thing I would do different is substituting All Purpose Flour with Whole Wheat Flour. I imagine, it would be just as tasty.

Posted by Harini R on Friday, November 15, 2013

4 comments

categories: All Purpose Flour (Maida), Almonds, Cashews, Coconut Milk, Coconut(Kobbari), Condensed Milk, Dairy Products, Dry Fruits and Nuts, Flours, ICC, Other Sweets, Pista, poppy seeds, Sesame Seeds, Sweets and Desserts | |

Meethay Ghodey - ICC Jul 2013

For this edition of Indian Cooking Challenge, Srivalli, upon the choice of Mireille suggested that we make these Meethay Ghodey (Sweet Horses??). Apparently the original recipe is from Zaiqa.

This is a traditional Hyderabadi dessert which is made for festivals. This reminds me of what we used to eat during our childhood - Crunchy Poori crushed in sweetened milk. That is absolute bliss! The additional work involved here was about the shaping the flowers which is time consuming.

I would love to just fry tiny pooris and boil in sweeteened milk. But this was a matter of challenge so I went ahead with the laborious process which resulted in a delectable result!

Ingredients -

Wheat Flour ¾ cup
Canola Oil 1 tsp
Salt 1/8 tsp
Water to knead the dough
Oil to deep fry
Milk 1 1/2 cup
Water 1 cup
Sugar 1/2 cup (or more as per taste)
Roasted chopped or sliced Almonds and Raisins for garnish

Method Of Preparation -

In a mixing bowl, add the flour, salt and oil. Knead into a stiff dough adding as much water as is necessary. Cover and set aside for 30 min.

Make 3-4 portions of the dough and roll out thin (as thin as possible) circles. Using a pizza cutter or a knife, cut out one inch squares of dough and pinch the opposite ends to resemble a flower or an 'X'.

Make such flowers with the remaining dough. Let the flowers air dry for a few hours. (I let them dry for an hour. It is recommended that they dry for 6-8 hours).

Heat oil in a pan and deep fry these flowers until they are golden brown. Drain them onto paper towels to absorb the excess oil.

In a heavy bottomed pan, heat water (1 cup) and milk (1 1/2 cups). After the milk boils over add the deep fried dough flowers. Mix well and let it simmer covered for about 10-15 minutes until they are softened. Keep stirring once in a while.

Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. [I added shopped almonds and left out the raisins.]

Let it cool to room temperature. 'Meethay Ghoday' is ready to be served.Preparation Time hr
Makes 2 cups

Posted by Harini R on Thursday, August 15, 2013

7 comments

categories: Dairy Products, Flours, ICC, Milk, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Dapka Kadhi - ICC May 2013

The regular kadhi itself has too many possibilities and varieties. Now to add to that list, here is a Gujarati Kadhi called Dapka Kadhi, moong dal dumplings in a traditional Gujarati Curd Gravy.

This delicious variety of Kadhi has been introduced to us by Srivalli as part of Indian Cooking Challenge for the month of May 2013.

Posted by Harini R on Saturday, June 15, 2013

5 comments

categories: Beans And Dals, Chick Pea Flour (Besan), Dairy Products, Flours, ICC, Moong Dal (Pesarapappu), Sambar, Yogurt (Curd/Perugu) | |

Sanna ~ Yeasted Idlis From Mangalore! - ICC Apr 2013

For this month's Indian Cooking Challenge, Valli has taken us to the shores of Mangalore and Goa. These yeasted cakes are supposed to be part of the traditional Christmas fare in that area.

These fluffy idlis (as I like to call them) were a true delight to have. For the adult version, I sprinkled some crushed red peppers while the kids version had a small dose of sugar.

I was skeptical about adding too much of yeast and so reduced it to 3/4 tsp and there was not a trace of the yeasty smell during the steaming or after.

Recipe Source: Shireen Sequeira's Mom
Ingredients -

Parboiled rice/Idli Rice 1 1/2 cups (I used Idli Rawa)
Raw Rice 1/2 cup (I used Sona Masuri Rice)
Urad dal 1/4 cup
Active Dry Yeast 1 tsp ( I used 3/4 tsp)
Sugar 1 tsp (to prepare the yeast solution)
Warm Water 3 Tbsp (to prepare the yeast solution)
Salt to taste
Sugar to taste (optional)

Method Of Preparation -

Soak urad dal and the rice separately for at least 3 hours in plenty of water. Both of the varieties of rice can be combined.

Drain the water and grind the urad dal first to a fine paste adding as little water as possible. Then grind the rice also to a fine consistency. The resultant batter should be of dosa batter consistency.

Meanwhile soak yeast in warm water along with a little sugar and let it froth up. Add this yeast solution to the batter and set aside in a warm place for fermentation. It should double in a couple of hours.

Prepare a few ramekins/cups (steel or aluminium) by greasing them.

Without mixing the fermented batter, pour into the greased ramekins until they are half full leaving some space for the batter to rise. I made 8 ramekin size, a 6 inch cake and a 7 inch cake.

Steam the ramekins for about 15 min. Unmould and enjoy with any accompaniment of your choice. We enjoyed it with peanut chutney while the kids dipped them in Badam Milk!

Preparation Time 20 min (Excluding soaking and fermentation)
Makes 25-27 (ramekin size)

Posted by Harini R on Wednesday, May 15, 2013

6 comments

categories: Beans And Dals, Breakfast, Grains and its Products, ICC, Idli rava, Idlis, Rice, Urad Dal (Minapa pappu) | |

Zarda Sweet Saffron Rice - ICC March 2013

Most of you are probably aware that a few of us are running a Blogging Marathon with Traditional Dishes as this week's theme. In that context, this month's Indian Cooking Challenge was a boon in a way as the recipe also happens to be a traditional Kashmiri recipe.

This recipe more or less sounds like Annam Paravannam but for the addition of cinnamon, cloves and tutti-frutti. I somehow like the flavor of cinnamon and cloves in some of the sweets and so I was very happy to enjoy this sweet rice.

Check out the recipe for Day 7 Week 2 of BM #27.

Ingredients -

Basmati Rice 1/2 cup
Sugar 1/4 cup
Pistachio (chopped) 2-3 (I used Cashews)
Almond (chopped) 2-3
Candied fruits/ murabba / Tutti fruity 2 Tbsp
Cloves 2
Cinnamon 1"
Ghee 1 1/2 tsp
Cardamoms - 2 to 3
Milk - 1/4 cup
Yellow Food Color Pinch (I didn't use)
Saffron Strands few

Method Of Preparation -

Wash and soak the rice for 15 mins.
In a heated pan add 1/4 cup of sugar and about the same amount of water and boil to make syrup. Set aside.
In another heated pan add 1/2 tsp of ghee and roast all the dry fruits. Set aside.

In another heated pan add ghee, cinnamon, clove, and cardamom. When it starts giving out nice aroma add drained rice and 1/2 cup of water. Let it cook.

When the rice is almost cooked, add the sugar syrup and milk, yellow color (if using). Cover and cook in low heat.

Add half of the roasted nuts to the pan. When the rice is almost dry, sprinkle the soaked saffron strands.

When the rice is cooked, remove and garnish with rest of the nuts and tutti-frutti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 30 min
Serves 2-3

Posted by Harini R on Monday, April 15, 2013

13 comments

categories: Basmati Rice, Blogging Marathon, Grains and its Products, ICC, Rice Recipes, Sugar, Sweetening Agents | |

Dal - Baati - Churma For ICC Jan 2013

I have experienced the hospitality of a Rajasthani Resort back in 2003 and I remember some details to this day. Such was the warmth and affection showered by the staff specially in their dining area. That was the first time I heard/saw of Dal-Baati-Churma in their menu card. After getting into blogging, I saw the post by Priya Mitharwal and was tempted to give it a shot, but never got to it.

This month when Srivalli announced the ICC, I was happy in a way, because I would be forced to try it out!! My family joins me in giving a thumbs up for the trio, Dal - Baati - Churma.

After eating Dal-Baati , I felt that it resembled Sambar-vada in a vague sense, if you know what I mean! My kids loved the Panchmel Dal that I am preparing this Dal almost everyday this week. And Churma is surely a very addictive sweet for people like me who have a sweet tooth. I need to mention that I have combined two recipes to come up with my own so that I can reduce the ghee content :).

Ingredients -
For Panchmel Dal - Source
Toor Dal 1/4 cup
Urad Dal 1/4 cup (I have seen recipes which use whole moong dal instead of urad dal)
Chana Dal 1/4 cup
Masoor Dal 1/4 cup
Moong Dal 1/4 cup
Dhania Jeera Powder 1 tsp
Red Chilli Powder as needed
Turmeric 1/4 tsp
Garam Masala 1/4 tsp (or as needed)
Ginger and Garlic, Grated 1 tsp each
Onions, finely chopped 1/2 cup (I didn't use)
Tomato, diced 1 cup
Coriander leaves, finely chopped handful
Seasoning (Oil or Ghee 2 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Green Chillies slit 2-3)
Lime Juice as needed

Method Of Preparation -
For Dal -
Wash the dals and pressure cook them and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add grated ginger and garlic. Saute for a few seconds (now is the time to saute the onions if using) and add in the tomatoes.

Sprinkle the Dhania-Jeera Powder, Red Chilli Powder, Turmeric, Garam Masala and salt. Mix well and let the tomatoes cook well.

Transfer the cooked dals into the tomato mixture and mix well. Let it come to a boil. Add the chopped coriander leaves and remove from fire.

Squeeze the lime juice as needed and serve it with Rice or Baati in this case!!

For Baati - Source Here and Here
Ingredients -

Whole Wheat Flour 1 cup
Besan / Gram Flour 1/4 cup
Sooji / Bombay Rava 2 Tbsp
Fennel Seeds (Saunf) 1 tsp
Carom Seeds (Vaamu) 1 tsp
Ghee / Clarified Butter 3 Tbsp + 1 Tbsp for brushing
Milk approx 1/2 cup
Salt as needed

Method Of Preparation -

For Baati -
In a mixing bowl, add the wheat flour, besan, semolina(sooji), salt, coarsely crushed fennel and carom seeds.

Rub in the ghee and incorporate into the flour mixture. Sprinkle milk as needed to knead into a stiff dough. Cover and set aside for a few minutes.

Pinch lime sized portions of the dough, roll into a tight ball and make a thumbprint on it and set aside.

Brush them with melted ghee generously.

With the broiler set to low, arrange these baatis (thumb printed dough balls) on a baking tray and place them on the top rack of the oven.

Bake them for 10 min on one side and flip them on to the other side and bake until they get a golden brown hue.

Brush them again with melted ghee generously.

Serve them warm. Typically they are broken into pieces and dipped in Dal (Panchmel Dal).

For Churma - Source
Ingredients -

Wheat Flour 1 cup
Sooji 1/4 cup
Ghee, melted 4 Tbsp
Almonds chopped or slivered 1/4 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup
Oil / Ghee for deep frying

Method Of Preparation -

For Churma -
In a mixing bowl, add the wheat flour and semolina (sooji). Rub in the ghee to resemble bread crumbs.

Knead it into a stiff dough adding milk as needed.

Pinch small portions of the dough and pat them into any shape you prefer. I patted them into thick discs.

Deep fry them on low flame until they turn brown and crisp.

Drain them on paper towels and let them cool.

Coarse grind them and add crushed almonds, sugar and cardamom powder.

Serve it as is or as a side to Dal-Baati.

Preparation Time For Dal - 25 min, For Baati 30 min, For Churma 45 min
Serves 4-5

Posted by Harini R on Friday, February 15, 2013

Urad Dal Halwa - ICC Jul 2012

I was not too keen on making this halwa for this edition of Indian Cooking Challenge. But in the last minute I managed to make this and felt that it tasted more like Minapa Sunni (Sunnundalu or Urad Laddu).
Apparently this is an integral part of Chettinad Cuisine. It happens to be a very nutritious and low fat halwa. I believe this is eaten as part of breakfast rather than a dessert!!

Ingredients -

Urad Dal/Minappappu 1/2 cup
Rice Flour 1/4 cup
Grated Jaggery 1/2 cup (Or sugar)
Coconut , grated 1 tsp (Optional)
Cardamom Powder 1/4 tsp
Ghee 1 1/2 tsp
Water 1 1/2 cups

Method Of Preparation -

Dry roast urad dal until golden brown. Powder upon cooling and set aside. Mix in the rice flour.

In a nonstick pan, boil 1/2 cup of water and add grated jaggery to it. After the jaggery melts, strain to remove any impurities.

Return the strained melted jaggery to the pan and continue boiling. Now is the time to add ghee.

In another bowl, mix in the flours and water to make a lump free batter.

Slowly add the batter to the simmering jaggery syrup. Sprinkle coconut and cardamom powder.

Stir continuously until the halwa comes together as a single mass.

Remove from fire and serve warm/hot. Optionally garnish with toasted nuts.

Preparation Time 20 min
Makes 1 1/4 cups

Posted by Harini R on Wednesday, August 15, 2012

7 comments

categories: Beans And Dals, Flours, ICC, Jaggery, Laddus n Halwas, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts, Urad Dal (Minapa pappu) | |

Sarvapindi ~ Ginnappa ~ Akki Rotte - ICC Feb

When I first read the recipe posted by Srivalli for the Indian Cooking Challenge for February 2012, I thought it was very much like thapilantu or biyyam rotte or akki rotte. The basic difference was in the usage of sesame seeds and spring onion.

The recipe has been shared by Usha and thanks to her my kids have become fans of this snack. Apparently it is a typical snack from Telangana region of Andhra Pradesh. This only reiterates the fact that each region has a variation of the same kind of food and is known by different names as well.

I had earlier posted a recipe Masala Jonna Rotte similar to this but made with Jowar Flour.

Ingredients -

Rice Flour 1 cup
Sesame seeds 1/4 cup
Peanuts 1/4 cup
Spring onion finely chopped 1/4 cup
Onion finely chopped 1/2 cup
Garlic minced 1 tsp
Coriander leaves finely chopped 2 Tbsp
Curry leaves finely chopped 1 Tbsp
Salt as needed
Green chillies / Red Chilli Powder as needed
Oil 2-3 Tbsp or as needed

Variations -
*Roasted gram/dalia/putnala pappu can also be used for added crunch.
*Chana Dal soaked for 2 hours can also be added.
*Grated vegetables like carrots, bottle gourd (sorrakaya/doodhi) can also be added.

Method Of Preparation -

Soak sesame seeds and peanuts separately in water for 10 min. (Coarsely crush the peanuts to remove the skin before soaking.)

Coarsely grind onions and set aside.

In a mixing bowl, add the rice flour, soaked and drained sesame seeds and peanuts, salt, green chillies or red chilli powder, minced garlic, chopped spring onion, coriander leaves, curry leaves and coarsely ground onions.

Sprinkle water and knead into a stiff dough.

Pinch some dough [depending on how big the pancake (rotte) is desired] and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake.

Make a few depressions on the pancake and place it on medium heat. Drizzle oil as needed.

Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake.

Flip on to the other side and let it cook for a couple minutes.

Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!

Continue with making the pancakes with the rest of the dough. To speed up the process, I used 3 different griddles and made the pancakes. On another note, these are traditionally made in a deep wok/kadai.

Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.

Preparation Time 30 min
Serves 3-4

Posted by Harini R on Thursday, March 15, 2012

5 comments

categories: Flatbread, Flours, Herbs and Spices, ICC, Rice Flour (Biyyam Pindi), Sesame Seeds | |

Tamalapaku

Amritsari Aloo Kulcha - ICC May 2014

Instant Green Apple Jaggery Pickle - ICC Feb 2014

Chatti Pathiri - ICC Oct 2013

Meethay Ghodey - ICC Jul 2013

Dapka Kadhi - ICC May 2013

Sanna ~ Yeasted Idlis From Mangalore! - ICC Apr 2013

Zarda Sweet Saffron Rice - ICC March 2013

Dal - Baati - Churma For ICC Jan 2013

Urad Dal Halwa - ICC Jul 2012

Sarvapindi ~ Ginnappa ~ Akki Rotte - ICC Feb

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of