Sanoli's Kitchen

Friday, February 22, 2013

BESAN KA CHEELA / PUDA

Here is a very tasty crispy breakfast recipe from the Rajasthani cuisine. Besan ka cheela is a simple savory pancake made by chickpea flour combined with various Indian spices, onion, green chilli, coriander leaves and spread on a griddle or tawa, cook like a dosa. Some people called it as vegetarian omelette, and I am sure everyone will love this scumptious and nutritious cheela made by gram flour.

INGREDIENTS:
1 Cup Gram Flour / Chickpea flour (besan)
1/4 Cup Rice Flour
1 tsp Salt
1 tsp Finely Chopped Green Chillies
1/2 tsp Cumin Seeds
1/2 Cup Shredded Cabbage
2 tbsps Finely Chopped Coriander Leaves
1 Small Onion (finely chopped)
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Grated Ginger
1/2 tsp Dry Mango Powder (optional)
1 tsp Fennel Seeds
Pinch of Asafoetida (hing)
1 Cup Water
1/4 Cup Olive Oil (may use other white oil too)

METHOD:

Mix gram flour, rice flour and salt in a large bowl.

Add 1 cup of water in it. Beat nicely. Make sure, there should not any lump in the batter.

Add chopped green chillies, grated ginger, shredded cabbage, onion, coriander leaves in it. Mix thoroughly. Now add cumin seeds, fennel seeds, asafoetida, red chilli powder, coriander powder and dry mango powder in it.

Mix everything nicely to make a smooth batter.

Heat a tawa or non-stick griddle. Grease it with 3-4 drops of oil. Add 1/3 cup batter in it. Spread it with a back of a ladle evenly like a dosa.

Let it set for 3 minutes, add little oil on it. Flip the other side, when it turns into golden brown. Let other side cook for another 2-3 minutes. Remove from heat now. Follow the same process for remaining cheelas.

Serve hot with sour curd or any chutney or pickles.
 Sending to: Jagruti's Pancake Day celebration

Wednesday, February 20, 2013

AWARDS & GIVEAWAY

Hi Friends,
 
PRIYA RANJIT of Cook Like Priya & DIVYA PRAMIL of You Too Can Cook - Indian Food Recipes jointly hosted their event & giveaway '60 Days to Christmas', a very successful event which ran in between Oct. 2012 to Dec. 2012.
Best Wishes from Priya Ranjit
 

Best Wishes from Divya Pramil
 
I am really glad that my Chicken Shashlik has won an award for Best Non-Veg Appetizer in that event. Thanks to both of you Divya & Priya for selecting my entry. It is really an inspiration as well as encouragement for budding bloggers like me. My hearty congratulations to all other winners of this event.
 
Truelly, I could not believe my eyes, when I saw they selected me as a "Lucky Winner". I was totally spellbound for that moment. I am so much happy, boundless happiness and all are for both of you Priya and Divya. My heartfelt thanks to both of you. Hats off to your efforts and indeed a great job done by you both.
I am really honoured by both of you dearies....
 
There was some options for selecting the gifts, from that I choosen Nova Electronic Kitchen Scale (upto 5 kgs). Yesterday I received that gift. Thanks a ton to both of you, Divya & Priya.

It is very light, easy to handle and looks so pretty. Very useful gift for me and I just loved it. Thank you so much sisters for your supports throughout the process and being with me.
 

 
Immediately after opening my gift, I switched on the scale and measure the exact weight of a Red Bell Pepper, just see it.
 
It shows exactly 71 gms.
 
Once again, my heartfelt thanks to you Divya and Priya for gifting this useful measuring scale to me. From now onwards, I will be more accurate on the measurement of ingredients using by me. A recipe never gets success without the exact measurement of its all ingredients. And those who are newly stepping in the kitchen, it will be always helpful for them, which I faced at the beginning of my married life...:)
 
 
I am heartily thankful to all my blogger friends / readers, who continuously supported and encouraged me by leaving their wonderful inspiring comments on my space. Lastly, my warmest thanks to my betterhalf, if he is not continuously supporting me, I could not reach so far..............

Cheers!!!

Monday, February 18, 2013

PAAL KOZHUKATTAI / KOLLUKATTAI (MODAKS IN CREAMY COCONUT SAUCE) - SNC CHALLENGE

South vs North Challenge is a brain-child of Divya Pramil of You too can cook Indian Food. This event started and organised by our lovely friend Divya Pramil. A great going event where recipe exchanges and two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare the recipe and publish on their spaces. Hats off to Divya for this great idea! Wish to join in SNC, no further delay, just mail to divya.pramil@gmail.com
 
This month Tamilarasi Sasikumar challenged Northern Team a yummy traditional dessert of Tamil Nadu, Paal Kozhukattai / Kollukattai and I have challenged Southern Team with a great Bengali delicacy, Green Peas Kachori with Spicy Dum Aloo.
For celebrating Valentine's Day, Pari of Foodelicious and CupoNation have organised a wonderful event as well as giveaway. Friends do participate by clicking Foodelicious's link above.

Paal kozhukattai is a traditional dish of Tamil Nadu. This is one of authentic chettinad recipes belonging to Karaikudi, which is a big hit in our family. Usually or traditionally thengai paal kozhukattai and sundal are made on Ganesha Chaturthi, offered to Lord Ganesha on that auspicious day. Actually, this is a festive food, which can be offered as neivedhyam to God. It is prepared in many ways, some use jaggery as a sweetner and some use sugar. Some use normal milk and some use coconut milk. The richness in the coconut milk with sugar, making the sauce so delicious, when small balls soaked in this sauce, truelly a delightful combination. I am very happy with this yummilicious dessert that I made, and everyone of my family liked as well as relished it too much. So, guess that's a bit of success for me.

INGREDIENTS:
3/4 Cup Raw Rice Flour
2/3 Cup Sugar
Coconut half Portion (grated)
3 Cardamoms
Salt to taste (I used 1/3 tsp)
Warm Water as required
Few Strands of Saffron (for garnishing & flavor)

METHOD:
Dry roast cardamoms.

Pound cardamoms coarsely in pestle and mortar. Set aside.

In a wide bowl, take raw rice flour, salt and use enough warm water to knead a smooth dough (like chapathi dough).

Keep covered with a wet cloth, until use to prevent it from drying. (Don't make rice flour dough hard, else it will hard to roll kozhukattai. If you made it sticky, can cover it with a cotton cloth to absorb the excess water from it)

Spread a cotton towel or a dhoti, grease hands with little ghee or oil, form small tiny balls or cylindrical shape (it is the traditional shape) from the smooth dough. Repeat the process to form all the balls and set aside on the cotton towel or dhoti. Allow the rice balls to dry in the room temperature and it will take 2 hours.

Now grind grated coconut with warm water.

Extract 1 cup thick coconut milk from it.

Grind again by adding more warm water to the coconut and extract 2 cups of diluted coconut milk from it. (You can use packed, dilute it for first process)

Now heat 2 cups of diluted or thin coconut milk in a heavy bottomed vessel and bring it to a boil. (Keep stirring, it may overflow now)

Add half of the rolled tiny rice balls and wait for 2 minutes until the milk boils again. Add the remaining balls now. Boil for 3-4 minutes on medium flame or until the balls float on the top. (It denotes they are cooked now)

Stir with a ladle occassionally, not frequently to avoid sticking.

Add sugar and mix nicely, until sugar gets dissolved. Allow it to boil for another 8-10 minutes to get a thick consistency, add cardamom powder now. Stir in between to avoid burning.

Now add the thick coconut milk in it and give a nice stir.
Immediately switch off the heat. Mix nicely. (Paal kozhukattai gets thickened after cooling)

Spinkle strands of saffron on the top to enhance the aroma and flavor of it. Serve hot or chilled as you wish. Enjoy this yummy delightful sweet.
TIPS: Some like to add jaggery in the place of sugar. Don't add jaggery directly to the milk when it is over the flame, it may curdle the milk. Strain jaggery syrup to remove impurities and then add to the coconut milk. 

Kozhukattais will not get fully cooked in coconut milk, so add atleast half coconut milk and half water atleast to make a diluted coconut milk first. Some even cooked kozhukattai in water, then add it to milky sauce to cook in better way. But I prefer to cook it in diluted coconut milk, as it is well blended with the sauce.

The kozhukattais or balls do taste little bland, but if you reduce the size and make tiny balls, it will help the balls to absorb more sugar inside and also will get cooked faster.
 
Instead of making balls, may add the dough in murukku press and press it to get nice small cylindrical shaped, but I prefer tiny balls, would look so cute for the pics... :)

I am very happy with this yummilicious dessert that I made, and everyone of my family liked as well as relished it too much. Thank you so much Tamilarasi Sasikumar to teach me this traditional and very delightful dessert recipe.
 
Thank you so much Divya Pramil to give me this great opportunity on SNC.
Linking to: Tamil's & Divya's space
Linking to: Cooking For My Valentine @ Foodelicious

Thursday, February 14, 2013

NARKEL POSTO BORA (COCO POPPY FRITTERS)


Posto bora is a rare delicacy cooked in the every Bengali household, made up with poppy seeds (posto), which is an integral and popular flavorful ingredient in any Bengali kitchen. Apart from its flavor, poppy seeds are a great source of fatty acids, calcium and carbohydrates. It enhances the enzymes too. Poppy seeds are really expensive, but these boras (small fritters) are trully yummilicious and mouthwateringly tasty. This time I added grated coconut in it, tastes really amazing! Can be eaten with steamed rice and plain dal.

INGREDIENTS:
1/2 Cup Poppy Seeds (khus khus / posto)
2 tbsps Grated Coconut
2 tbsps Rice Flour
2 tbsps finely Chopped Coriander Leaves
2-3 Green Chillies (as per taste)
4 tbsps Oil
Salt to taste

METHOD:
Grind poppy seeds and green chillies together by adding a little water to make a coarse paste. (this raw paste known as 'Kancha Posto') Transfer the paste to a bowl now.

Combine grated coconut, rice flour and salt with the poppy seeds paste now.

Add finelly chopped coriander leaves in it. Mix nicely and set aside.

Heat oil in a pan or wok. Take a small portion from the mixture, give a shape of flatten ball and put it on the hot oil. Add 3-4 fritters at a time.
Shallow fry till golden brown. Drain oil and remove those fritters on a papper towel to absorb the excess oil. Follow the same process for rest of the fritters.
Serve hot with steamed rice & biuli (urad) dal, or may serve as a tea time snack or appetizer.

Tuesday, February 12, 2013

ENCHORER DALNA (CURRIED GREEN JACKFRUIT)

 
Enchorer Dalna is a very popular dish of Bengal (Eastern India). Jackfruit or Kathal is called Enchor in Bengali, it is yummy and delicious after cooking. Bengalis are mostly non-vegetarians. Locally we called enchor as 'gaach pantha' that means vegetarian goat meat, so luscious it is.

INGREDIENTS:
800 gm Raw Jackfruit
3 Medium Sized Potatoes (peeled and parboiled)
2 Green Chillies, cut in slits
1 Large Tomato (chopped)
1 Medium Onion (finely chopped)
4 Pods of Garlic (minced)
1&1/2 tsps Ginger paste
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Kashmiri Red Chilli powder
1/2 tsp Dry Mango powder
1 tsp Garam masala powdered (1" cinnemon, 2 cloves and 2 green cardamoms)
1/2 tsp Sugar (for flavour)
1 Bay leaf
1/2 tsp Cumin seeds
4 tbsps Oil
1 tsp Clarified Butter (ghee)
2 tbsps finely chopped Coriander Leaves/Cilantro
Salt to taste

METHOD:

Wash and peel the jackfruit. Chop it into 1" cubes. Cook jackfruit cubes in the pressure cooker till 2 whistles. Let it cool down naturally. Drain water completely. Keep it aside.

Cut each potato in 4 cubes. Set it aside.

Heat oil in a wok. Add cumin seeds and bay leaf in it. Saute for 40 seconds followed by adding chopped onion and minced garlic in it. Fry for 3-4 minutes on medium heat now add ginger paste in it, mix well.

Add chopped tomato, green chillies and salt in it. Fry for another 4 minutes till tomato gets mushy.

Now add potatoes, jackfruit pieces and all dry spices in it. Mix nicely, add sugar in it. Cover and cook for another 5 minutes, till spices are well cooked.

Pour 1/2 Cup of water in it. When it starts to boil, lower the heat now. For the right flavor, add chopped coriander leaves and clarified butter before turning off the heat. Stir nicely. 

Keep it covered till you serve it. Enchorer Dalna is ready to savor. Serve hot with plain rice and rotis.

TIPS: Before cutting the jackfruit, apply mustard oil on your hands to avoid black
          colour.