CORN PEAS KATHI KABAB - A GUEST POST FOR PRIYA SURESH

Today I guest posted for a special friend, my elder sister and a wonderful blogger, who has worldwide fame, she is noone but Priya Suresh of Priya's Versatile Recipes. I know her before 1 year and since then we come close to each other day by day. A very helpful and coopertive blogger friend, who has a wonderful collection of recipes. I really admire her amazing cooking and baking skills. Priya akka is a very hard working lady, who posts her recipes daily, a great human being, juvenile and very simple in nature. Whenever I needed help, I got guidance and cooperation from her. 

Each month she introduced two of the new fellow bloggers and their recipes on her event,“Rendezvous with a foodie”. When I saw she announced about her event, I placed my request and akka approved me to give a chance to showcase my recipe on the space. Feeling immense honour and it is a great opportunity to showcase my talent on this event. I admire and respect Priya Suresh akka from the core of my heart. I am really happy to get Priya akka in this virtual blogging world, as she is an inspiration to me in cooking and baking. 

I am really thankful to her to get this opportunity and feeling very honoured today. Thanks a ton akka. Here is my super delicious mouth watery recipe “Corn Peas Kababs”, a vegan kabab, which is very easy with few ingredients and can be prepared in minutes. Hope you liked this treat Priya akka...

Please CLICK HERE to check the recipe.

KIFLI - HUNGARIAN PASTRY

My favorite Kifli is a traditional Hungarian pastry, which means 'Crescent Moon', made by cutting sheets of soft flour dough into triangular wedges and wrapping those wedges and gave a crescent shaped morsel and then baked. There are lots of variation of Kiflis. These Kiflis are buttery, flakey, very tasty and look very cute. 

INGREDIENTS (for making 12 nos pastries):
250 gms All Purpose Flour / Flour (maida)
1/2 pkt of Yeast
1 tsp Sugar
1/2 tsp Salt
1/2 Cup Luke Warm Water (not too hot)
50 gms Unsalted Butter (melted)
1/2 tsp Caraway Seeds (shahjeera) & 1/2 tsp Roasted Sesame Seeds (For Decoration)

METHOD:
Add yeast and 1 tsp sugar with warm water. Set aside for 10-15 minutes.

In a large bowl, combine flour, salt, melted butter and mix it thoroughly.

Add luke warm water in it and knead it nicely to make a smooth dough. 

Cover it tightly and keep aside for 30-40 minutes, till it enlarge double in size.

Now takeout dough, sprinkle little flour on it. Again knead it for a minute or two. 

Divide the dough into three equal balls. Now cover it and leave for 30 minutes.

Flat each ball like a large and thick chapati, a circle of 8" diameter. Cut into 4 equal parts. Fold each part as it is shown below to make each pastry.

Preheat oven to 190 C. Line up parchment pepper on cookie sheet. Arrange pastries on it. Brush butter on each pastry, sprinkle little caraway seeds on few pastries. And also sprinkle little sesame seeds on the rest of the pastries.

Bake it for 25 minutes. Place on a wire rack and let it cool naturally. Store in a air-tight container.

Serve with warm soups. Its delicious!!! 

NOTE: May use warm milk instead of warm water.

Sending to:  Guru’s Cooking Giveaway Kids Special ’13

Sending to:  Virtual Eid Potluck Party 2013

Sending to: Gujarati Zaika

FISH CORN BALLS

Today, I am going to share a very delightful and nutritious kid's friendly snack, where fish and corn are an interesting way to eat. A great starter dish for picnic or party or potluck, sweet corn makes this dish good and healthy. Cheese adds rich, pleasing flavour. So, here is a mouth watery and finger licking recipe of 'Fish Corn Balls' for all fish lovers.

INGREDIENTS:

3 pcs / 200 gm Rohu Fish (cleaned)
1/4 tsp Turmeric Powder
1 Cup Sweet Corn (boiled for10 minutes and strained)
1/2 Cup Grated Cheese (I used 'Amul Cheese Cubes')
1 tbsp Corn Starch
2 tbsps All Purpose Flour (maida)
1 tsp Minced Ginger
1/4 tsp Black Pepper Powder
A Pinch of Soda Carb (sodium bi carbonate)
2 Finely Chopped Green Chillies (according to taste)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1/3 tsp Kashmiri Red Chilli Powder (optional)
1 tsp Bhaja Masala (dry roast 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry red chilli. Pound coarsely to get bhaja masala)
2 tsps Fresh Lemon Juice
Salt to taste
2 tbsps Oil + Oil for Deep Frying

METHOD:

Wash fish pieces nicely. Marinate it with turmeric powder and little salt. Heat 2 tbsps oil in a pan, fry the both sides of the pieces lightly. Keep aside.

Crush boiled corn. Remove skin and bones from fish. 

Take a large bowl, combine fish flesh, crushed corn, grated cheese, corn starch, APF/maida, minced ginger, black pepper powder, soda carb, green chillies, coriander leaves, Kashmiri red chilli powder, bhaja masala, lemon juice and salt. 

Mash everything and mix well.

Take a small portion from the fish-corn mixture and make a small lemon sized ball. Set it aside. Follow the same process to make rest of the balls.

In a wok, heat enough oil to deep frying. Add balls carefully in it. Don't ad more than 5-6 balls at a time. Fry till both sidesof the balls turn into golden brown. Remove from oil and place balls on a papper towel to absorb excess oil from it.

Garnish with green salad or chutney and serve immediately.

SERVES: 4
Sending to: Guru’s Cooking Giveaway Kids Special ’13

DAHI VADA (DOI BORA)

Recipe Source & Acknowledgement: Homely Food

Today I am going to share a mouthwatering chaat item "Dahi Vada", which also known as dahi bhalla, perugu vada, thayir vada or doi bora. A mouthwatering and yummilicious chaat item, is popular through out India. This recipe I inherited from my 'Ma', she is really a wonderful cook. In summer days, she oftenly made this delicious chat patta dish for our evening snacks. This is an all times favourite cold appetizer or starter.

INGREDIENTS:
1 Cup Urad Dal
1 tbsp Mung Dal
3 Cups Plain Yogurt/Curd/Dahi
Red Chilli Powder (as per taste)
Roasted Cumin Powder (as per taste)
Salt to taste
Coriander leaves (chopped)
10-12 Curry Leaves
2 Green Chillies
A Pinch of Asafoetida
Sweet Tamarind chutney, green chutney & sev for garnishing
Oil to deep fry

METHOD:
Soak urad dal along with mung dal for overnight. Drain it completely. 

Grind it in mixer along with curry leaves, green chillies and little water, till make a smooth paste. 

Mix addasafoetida, cumin powder, red chilli powder and salt with the pounded dal. Mix nicely.

Prepare butter milk with 1&1/2 Cups yogurt with salt, red chilli powder, cumin powder and set it aside. 

Heat oil on medium heat for deep frying. Wet your hand and take out 2 tbsps of batter and slight it very carefully in the hot oil. Deep fry vadas till golden brown. 

Drain oil and soak vadas in butter milk for 1-2 hours. Vadas absorbed maximum buttermilk.

Prepare yogurt mixture by adding little salt, cumin powder and red chilli powder. Mix nicely. Keep it in refrigerator till needed. Now place soaked vadas on a serving plate. Pour yogurt mixture on it. Sprinkle coriander leaves on the top. 

Add sev mixture and sprinkle cumin-red chilli powder, green chutney and sweet tamarind chutney on the top. Serve chilled. Enjoy this luscious & mouthwatering appetizer!

For Green Chutney CLICK HERE
For Sweet Tamarind Chutney CLICK HERE

Sending to:  Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved

DUDHI / LAUKI (BOTTLE GOURD) KOFTA CURRY

Here is a very simple kofta curry, koftas made with grated bottle gourd, and a simple gravy using very less oil, not like restaurant style gravy. This bottle gourd koftas require minimal preparation and cooking time. It is very mild flavored than malai koftas or nargisi koftas, yet fabulous! Thanks a ton Meena Bhatia for this Yummilicious kofta curry recipe. Meenu, we relished this delish dear........

INGREDIENTS:
2 Cups Peeled & Grated Bottle Gourd
1 Large Onion (roughly chopped)
1 Large Tomato (roughly chopped)
10 Cashewnuts
4 tbsps Gram Flour (besan)
2 tbsps Plain Yogurt / Curd
1 tsp Ginger Garlic Paste + 1/2 tsp Ginger paste
1 tsp Dried Mango Powder (amchur)
1/2 tsp Black Pepper Powder
2 Green Chillies
2 Green Cardamoms
1/2" Cinnamon
2 tsps Roasted Cumin Coriander Powder
1/3 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tbsps Oil + Oil for Shallow Frying
1 tbsp Chopped Coriander Leaves
Salt to taste

METHOD:
HOW TO MAKE KOFTAS:
Squeeze water out from greated bottle gourd.

Add gram flour, 1/2 tsp ginger paste, dried mango powder, black pepper powder, 1/2 tsp red chilli powder, 1tsp roasted cumin-coriander powder in it. Mix nicely. Give a desired shape. Shallow fry koftas till golden brown from the both sides. Drain on a paper towel and set aside.

TO MAKE GRAVY:

Blend green chillies, onion, cardamoms, cinnamon, yogurt, cashewnuts, tomato all together to make a smooth paste. Set it aside.

Heat 3 tbsps oil in a wok or pan. Add ginger-garlic paste in it. Saute for a minute. Pour the grinded puree in it. Keep stirring for 5 minutes.

Add red chilli powder, turmeric, roasted coriander-cumin powder and salt in it. Lower the heat now fry for another 3-4 minutes.

Pour 2 cups warm water now. Boil it for 5 minutes.

Add koftas into the gravy or pour hot gravy on the koftas. Garnish with fresh coriander leaves.

Serve hot with chapati, paratha or rice.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved; Gat's & Viji's Show Your Styles to the World - Fenugreek & Bottle Gourd