Wednesday, 16 April 2014

Steamed Jackfruit Wheels - For Shhh Cooking Secretly Challenge


From this month I am a member of a very interesting new group called shhh-cooking-secretly-challenge  cook  started by Priya Suresh . In this we are paired with other blogger and we tell the ingredients to each other with which we need to cook. We are not supposed to reveal the ingredients before posting the entry and thats actually very exciting as to each one keeps guessing the ingredients.We are supposed to post out entry between 16th - 18th of every month and till then other then the pair no one else knows that the dish is cooked with which ingredients. Isn't it very interesting. If you too want to join this challenge please check here.  This month I was paired with Hema Vijay  who has a very nice collection in her blog aromatic-cooking  please check her blog for many wonderful recipes. She gave me the ingredients Jackfruit and rice and I decided to make these delicious steamed wheels . They were yummy.









Ingredients :

2 cups .......................rice flour
2 cups........................water
1 tsp............................ghee
salt
200 gm .....................jackfruit (8 -10  individual portions )
1/2 cup.....................fresh scraped coconut
1/4 cup....................sugar ( if needed)






Method :


Discard the seeds of jackfruit and chop them finely.

In a vessel add little ghee and roast the scraped coconut.

Now add sugar to it and when it starts melting switch off the gas.

Add the chopped jackfruit and mix well and keep aside.

Now boil water in a pan with ghee and salt .

When it starts boiling add rice flour and mix both very well.

Switch off the gas and keep the pan covered for 15 minutes.

When the mixture is still warm knead it carefully to a semi soft dough.

Make 3 to 4 balls of this dough.

Roll each ball into a round of 8 inches diameter.

Spread the above mixture of jackfruit evenly on this rolled chapati and make a roll.

Steam this roll in a idli maker or even a cooker without keeping the pressure.







Steam for 20 to 25 minutes.

When cool cut into wheels .

While serving make them little warm in oven and serve with a spoonfull of ghee.



We also have a very cute logo for this event made by Divya . Thanks Divya for making such a wonderful logo for all of us.




Friday, 28 March 2014

Jain Tomato Sauce for Pizza


There are some days of the week when we follow stictly vegetarian diet and even avoid eating onions or garlic. On such days my meals are very simple rice,  curry, phodi and a simple vegetable stir fry . But many people observe such diet during the hindu month's of Shravan and Margashirsha and it becomes rather difficult for people to stay on simple meals for the whole month .


 So for such occasions I am giving the recipe of  tomato sauce which is without onion and garlic and can be used as a base sauce on Pizza . Will soon try to post the recipe for Jain Pizza too .







Ingredients :


250 gm ....................tomatoes ( chopped)
1/2 tsp....................chilly powder
1/2 tsp...................pepper powder
1 tsp ...................salt
1 tsp..................sugar
2 tbsp...............oil



Method :



Add 2 tbsp oil and saute tomatoes .

Cook till you get a thick chunky sauce like consistency.

Add chilly powder, tsp pepper powder ,sugar and salt.

Cook further for 2 more minutes and remove from fire.


Linking this to Viji 's SYS - March Hidden Ingredient  where my ingredient was to cook with a red colored fruit or a veggie.


Pumpkin Pulusu



Today I am posting a very delicious pumpkin dish which goes perfectly well with rotis or plain hot rice. Its called pulusu which is a sweet n sour curry much like rasam. This is my remake dish for  the remake of potluck-party-cyber-style an event by jagruti where this month I was paired with tahemeem shaik .


The original recipe calls for Butternut Squash , but as it is not easily available here I used pumpkin which is very similar to it. This pulusu was liked by all my family members and was finished at one go.

Thanks Jagruti and Tahemeem for this delicious recipe.






Ingredients :

1/4 kg .................pumpkin ( washed , peeled and cubed )
1/4 tsp..................mustard seeds
1/4 tsp................cumin seeds
2 .....................dry red chillies ( broken)
1 sprig..............curry leaves ( chopped)
1 ....................onion ( finely chopped)
4 to 5 .............garlic cloves ( finely chopped )
1....................tomato ( chopped )
2 tbsp..............oil
1 / 2 tsp............turmeric pd
1/2 tsp..............chilly powder
lemon sized ......tamarind ( soak in warm water and extract juice)
2 tbsp................jaggery
salt


Method :


Heat oil and add first four ingredients.

After they splutter add onion and garlic chopped and saute till soft.

Now add chilly powder, haldi, tamarind juice and jagerry.

Stir for a minute and add tomato chopped.

Cook for 2 minutes and add 1 cup water and give the mixture a boil.

In the end add cubed pumpkin and cook till tender but firm.

This should take 5 to 8 minutes.

This tastes yummy with rotis or hot plain rice and pickle.





Wednesday, 26 March 2014

Fereni ( Persian Dessert )

This month the theme was Persian Cuisine  for  IFC  (International Food Challenge ) an event started by  Sara  & Shobana  . And though our this month's host Savitha Ramesh  had given us a wide variety of dishes to chose from since I was very busy and didn't have time to try out more exotic dishes I opted for this simple elegant dessert called Fereni .


This is much like our popular Kashmiri Phirni . The only difference being in phirni the rice is soaked and the ground to paste whereas in fereni ready made rice flour is used. Though the dish hardly takes any time to prepare you get a very delicious dessert perfect for special occasions or parties.






Ingredients :

2 cups ..........................milk
3 tbsp.........................sugar
2 tsp....................rice flour
2 tbsp................rose water
1/2 tsp...............crushed cardamoms



Method : 


In a non stick pan boil 1 n 1/2 cup milk with sugar.

In the remaining 1/2 cup milk add rice flour and mix well.

When the milk sugar mixture boils add the rice flour .

Stir continuously and keep the flame low.

When the mixture thickens add rose water .

Add cardamom powder and cool the fereni.

Chill it till the serving time.