Tuesday, September 29, 2009

Jantikalu or Muruku for ICC

This month for ICC we have to make Khur Khur Muruku.... This are famous in many parts of India no specifics becoz I don't no much about that.. Anyways I never made them or never helped my mom in making them....

I have seen stars making them yesterday... I don't even have the Muruku maker with me so used my own tricks for making them. I have checked for Muruku maker in Indian shops near my place but couldn't get one so used plastic bags around 20 to make the Muruku's...

The plastic bags were keep on exploding with such a tight dough inside them. At last I succeeded in making Jantikalu. But it was fun making them.
When my husband saw them he was so excited and was praising for making them...Hmm that makes all my effort to vanish just like that.. :)


Raw Rice - 4 cups
Urad Dal - 1 cup

For Seasoning

1 tbs Cumin seeds
1 tbs Sesame seeds
Hing (Asafetida)
Salt to taste

1. Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
2. First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
3. In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
4. Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
5. Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
6. Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
7. Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
8.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thursday, September 17, 2009

Yummy Potato Pizza ....

Pizza that's my all time favourite dish.... The first day I landed in S korea my DH orded for potato pizza.. Hmm that was yummy...I still remember the " Pizza School " ( It's like Pizza hut & Dominos in S Korea ) where we use to get pizza twice a week. We had a language barrier but it never stopped us from getting a pizza....
Ok let me continue with the recipe for now......

Pizza Dough

11/2 Cup All Purpose Flour (Maida)
11/2 Tbs Yeast
1 Cup Warm Water
1 Tbs Salt
5 Tbs Oil

Take Yeast in a bowl and mix it well warm water. Keep it aside.
Add Maida,Oil and salt to the yeast mixture and make a nice tight dough while adding some water.
Dip a cloth in warm water and close the dough. Keep the bowl in a warm place and allow it to rise for 1hr.

Pizza Sauce

3 Big Tomatos
2 Garlic Cloves
1 Tbs Pepper
1 Tbs Ajwain
1 Tbs Sugar
1 Tbs Salt
1 Tbs Oil ( Used Corn Oil )

Grind all tha above ingrediants except Oil.
Heat a pan with oil and cook till it becomes a nice paste.

Now take the rised dough and knead it well. Spread Corn Flour on a soft surface and take the kneaded dough to make a nice round shape of the dough with your hand as shown in Pic...

Now take a baking pan and spread oil nicley on all the ways.Place the dough on it and add spread the pizza sauce as shown in the pic..

I used Potatoes and Onions as toppings. Decorate them in your own way.

Used 2 Cups of cheese to spread nicely on the pizza.

Preheat Oven at 400 degrees and bake the Pizza for 25 Min.

Once its done allow it to cool for few minutes and cut it into pieces.

* Serve with a Pepsi.. That's how I like it :)))

Tuesday, September 15, 2009

Chutneys & Pickles

Thursday, September 10, 2009

Pindi Miriyam with Potato | Bangaladumpa Pindi Miriyam

Pindi Miriyam is andhra recipe. This is a bit similar to kootu. This dish is made with dal that is mixed with a vegetable. I used potatoes in making this dish & it tasted delicious.

Pindi Miriyam

Cook Time: 40mins | Preparation time : 15mins | Yields : 4 Servings
1Cup toor dal
1Cup cubed potato
Grind to paste
2Tsp raw rice
1Tbs black pepper
1Tbs urad dal
1/2Tbs cumin 
1Tbs coriander seeds
2Tbs red chili
1Tbs tamarind pulp
1/4Cup grated coconut powder
1/2tsp turmeric
1Tbs mustard
1Tbs cumin
2Red chili's broken equally
1Tbs oil
1Tsp Hing
Few curry leaves

Pindi Miriyam

- Pressure cook toor dal & potatoes for 2whistles.
- Heat a pan & dry roast ingredients other than turmeric, tamarind pulp & coconut from grind to paste. Dry roast them till their color changes till light brown & switch off heat & allow to cool. 
- Grind the roasted ingredients, tamarind pulp, coconut, salt & turmeric to smooth paste by adding little water at a time.
- Add the paste to dal mixture & mix it well.
- Cook on low heat for 5mins & adjust salt if needed.

- Heat a pan with oil & add mustard, cumin & red chili's.Once mustard starts jumping add hing & curry leaves to it.
- Switch off heat & mix seasoning with pindi miriyam.
- Serve with rice and chapati.


Tuesday, September 8, 2009

Fried Brussels Sprouts Curry

6 Brussels Sprouts ( Cut into long pieces in Lengthwise)
2 Tbs oil
For Powder
2 Tbs Chana Dal
2 Urad Dal
1 Tbs Sesame
4 Red Chili's
1 Tsp Corriander Seeds
1 Tsp Cumin
Small Piece of Cinnamon
1 Garlic

1. Dry roast all the above powder ingrediants except Garlic.
2. Make them to a powder along with garlic and Salt. Keep it aside.
3. Heat pan with oil and add the brussels to it and fry them well.
4. Once they are cooked add the Powder to it and fry them for few seconds.

* Serve with Rice.

Thursday, September 3, 2009

Creamy Tofu Curry

8 Square cubes of Tofu
1 Cup Chopped Onion
1 Cup Chopped Tomato
1 Inch Sliced Ginger
2 Garlic pods Minced
2 Tbs Green Chili
1 Cup Coconut Milk
1 Tbs Corriander Powder
1 Tbs Cumin Powder
1 Tbs Garam Masala
Cilantro for Garnish

1. Heat a pan with 2 Tbs oil and add ginger and garlic to it. Fry them for few seconds and add onions to the pan and frythem till they turn light brown.
2. Add Tomato and Green Chili to the pan and cook them till the tomatoes are cooked.
3. Add Corriander , Cumin, Garam Masala powders and salt to the pan and now add the Tofu pieces to the pan and fry them.
4. Now add the Coconut Milk to the pan and allow it to cook till the gravy becomes thick.
Garnish it with Cilantro.

* Serve with Roti, Chapati, Naans and etc.