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September 09, 2014

Poornam Boorelu and Paalu Undurallu for Vinayaka Chavithi 2014

2014 Summer is keeping me crazy busy with activities and fun and outings etc., so could not post these recipes on time, but now a days believe in "Better Late Than Never". :) I decided to make these items (Paalu Undurallu and Poornam Boorelu) along with Black Senagala Guggillu (black chana) and if time permits some mixed rice as well. But it was as usual a crazy busy day. I managed to come home early, but could not complete all of them in time. So skipped making mixed rice. After making all the recipes, it got dark and was tired as well. So could not manage to get good pics. But totally was happy that, both the recipes came out so perfect and tasty. I am making it for the first time and these boorelu are usually deep fried, but I tried the shallow fry method in a ponganalu (paniyaram) vessel. So it took more time, but I was so happy to escape from a chance of deep frying, as I can eat more. ;) I always say that I would prepare these recipes again and post better pictures, but I am noticing that I never get to that point. So this time I am not going to mention so, so lets see. :)

I made these boorelu with dosa/idli batter, you can use this method, which is definitely a easy one of make with maida/all purpose flour.

Poornam Boorelu Recipe:
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3-4 cups Dosa/Ildi Batter
1 cup Chana Dal 
1 cup Jaggery
3/4 tsp Cardamom powder
2-3 tbsp Ghee
Method:
----------
1. Soak the chana dal for about 3- hours and cook them in pressure cooker for two whistles with sufficient water, it should not be too mushy but just until you can see the dal and when pressure it should mash.
2. I used powdered jaggery which need not be melted and drained for any sand, so I directly used it.
3. In the same pressure cooker with dal or take a heavy bottom sauce pot, add the daal, and jaggery and cook it until the jaggery gets thick and the dal will turn color, keep stirring else it will burn in the bottom of the pot or cooker. Add the cardamom powder and mix well. This will take probably a good 20 mins or more.
4. Off the flame and allow the pooram to cool down.
5. Later make small balls or the size that will fit into the vessel you are going to fry it. I used the ponganalu vessel so I made small balls.
6. Heat the ponganalu vessel and add little ghee in each holes.
7. Dip each pooram ball into the dosa/idli batter and with a spoon drop it gently in each hole and repeat in all holes. If needed to coat the balls completely add more batter from top, but make sure it does not overflow.
8. Cook it for about 3-4 mins each side. Flip it with a help of wooden stick or a fork.
9. Enjoy these when it's warm.


Paalu Undurallu Recipe:
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To make Undurallu:
------------------------
1 cup Rice Flour/Idiyappam Flour
2 cups Water/Milk
1/4 tsp Salt

To make Paa1:
-------------------
1 cup Jaggery
2 1/2 cups Milk
1/2 cup Water/Milk
1/4 tsp Cardamom Powder
Note: You can also add Coconut milk

Method:
----------
Undurallu recipe:
----------------------
1. In a pan add water/milk and salt, bring it to a boil, add the rice flour and off the flame.
2. Mix it well with a wooden spoon, making sure that there are no lumps.
3. Allow it to cool a bit, now dip your hands it either oil or water and make small size balls and place them in a plate and cover with a damp cloth until you make the paal.

Paal recipe:
--------------
1. In a sauce pot add milk and when it comes to a boil add the jaggery. I used powdered jaggery, so didn't had to make a syrup out of it (I meant didn't have to melt it and strain it for sand/dirt).
2. You can also reduce the milk to half, if you want more thicker version of the paal, but make sure you don't add the rice balls before reducing the milk.
3. Now add the rice balls and cook it for more 5 mins and off the flame and let it cool a bit.
4. Serve it warm or chilled.

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August 19, 2014

Chili Paneer / Bell Pepper Cottage Cheese

Printable Recipe - Chili Paneer / Bell Pepper Cottage Cheese

Chili anything is my all time favorite. Maybe it's veg or non-veg, all I like. Recently my colleague/friend has paneer cravings and she made this awesome chili paneer. I tasted it and from then it was over the top of my head to make it, so was desperately waiting for Friday evening, as that's when I wanted to make it, click it, eat it and enjoy it of-course. :) 
Well, as Friday came, my son wanted chicken wings and pizza, but still I wanted to make this recipe, so I made both. I know it's an odd combination which does not fit here. But tasting something that I wanted to make and when it turns out to be so good, pizza and chicken wings didn't touch my heart that day. This simple recipe can be made in minutes. I made paneer to at home, so it took double the time, but it was worth. If you don't have enough time, always the store bough comes in handy, so no worries.
Ingredients:
------------
1 block Paneer (20-30 bite size pieces)
2-3 Garlic Pods chopped
1/4 inch ginger chopped
1 Onion cubed
1 Red Bell Pepper cubed
1 Orange Bell Pepper cubed
1 Yellow Bell Pepper cubed
Note: Can use any choice of Bell Peppers, even Green which I didn't have for my recipe.
1 small Tomato chopped
2 tbsp Worcestershire sauce
3-4 tbsp Tomato Ketchup
1/2 tsp White Pepper powder
1/4-1/2 tsp Red Chili Flakes
1 Jalapeno Pepper sliced (optional)
Salt and Pepper to taste
1 Tbsp Oil
Method:
---------
1. If planning to make paneer at home. Visit my page for the recipe of Homemade Paneer. Else store bough just works fine. If using frozen, make sure you thaw it before using it.
2. In an non-stick pan, add a little bit of few drops of oil, and place the paneer cubes and roast it to be lightly golden brown on all sides. If should only take few mins all together.
3. In another pan, add rest of the oil, when it's medium hot add ginger and stir it for few secs, then add garlic and again stir it for few more secs.
4. Now add tomato and cook it until all the water is gone and it's soft.
5. Add the onions, and all the peppers and little bit salt. Stirring it occassionally on medium high flame. Make sure the onion is translucent and the pepper are 1/2 cooked but still crunchy.
6. Now add the pepper powder and rest of the salt, tomato ketchup and worcestershire sauce and cook it until the sauce gets little thick, sprinkle some water if needed, else it should be fine.
7. Once the sauce is little thick add the paneer cubes and mix well, making sure the paneer does not break and also at the same time, all the paneer should be coated with sauce.
8. Keep stirring occasionally for few more minutes and off the flame and enjoy this as a side dish or even just like a snack. :)

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August 12, 2014

"HOW TO's ? of Kitchen # 7" - HOMEMADE DRIED BLUEBERRIES N BLUEBERRY COCONUT ALMOND FLOUR SCONES


Going for fresh fruit picking each year has become regular for us. First time, it was curiosity and exciting. While the excitement continues each year, we started liking it and having fun around picking and other activities along side. So I decided to do fruits picking each ear and looking for new fruits to pick while continuing with old ones when time cooperating. :)
Previous 2-3 yrs we did only strawberries, as we were aware of the place and we all love strawberries. It started to get bored of the picking part. Not exactly boring but were looking to pick something else too. Last year my parents visited, so we had to take them to strawberry picking as well as they never experienced it. Then we did Apple picking the same year. That was a different experience and lots of fun. Even though I don't like apples that much to eat it raw, we picked so many and mom n dad were busy enjoying them for almost a month. :) I like to eat it as a crisp or cooked as something else. So I made easy Oats Apple Crisp and enjoyed it as breakfast everyday. Coming to this year, was targeting for cherry picking but missed it by a week or two. But the same farm had both blueberries and raspberries. Since raspberry was harvested already, didn't get much lucky, but got lot of blueberries. I love them to eat raw, but wanted to do something more out of it, obviously right? :) So here is the end of the story behind these recipes.. ;)

A Sneak Peak of my previous "How To's?" and Event SHARE PAGE
2. GHEE - Apple Oats Payasam
3. ALMOND BUTTER - Banana Chocolate N Almond Cinnamon Almond Fudge
4. PUMPKIN PUREE - Vegan Pumpkin Coconut Bread
5. GINGER-GARLIC PASTE - Beetroot Green Pepper Biriyani
6. PAPAYA PEPPER - Curry Leaf Papaya Seed Curry
Here is the 7th....

DRIED BLUEBERRIES
1. Wash the blueberries and strain the extra water.
2. Place them on a clean kitchen towel or paper towel and pat them dry.
3. Preheat oven to 225 F.
4. Line a baking sheet with parchment paper.
5. In a large bowl, add blueberries and honey. (NOTE: for 1 cup Blueberries, you will need 1 tsp Honey), so according to the quantity, add honey.
6. Mix the blueberries well with honey and then place them on the baking sheet and allow to dehydrate them in oven for about 2 hours or more if needed, until shriveled but still supple. 
7. Allow it to cool and store it an air tight container for about a month or even you can store in fridge or freezer for longer time.

COCONUT FLOUR BLUEBERRY SCONES
Ingredients:
-----------
2 1/2 cups Coconut Flour
1/4 cup Almond Flour
1/4 tsp Salt
1 tsp Baking Soda
2 tbsp Butter melted
2 Eggs
3 tbsp Honey
1 1/2 cup Dried Blueberries
Note:
* I used homemade Coconut and Almond Flour, you can use store bought.
* Here, am explaining how to make coconut flour and almond flour at home. To make almond flour, you can use whole or blanched almonds, dry roast them in pan and then powder it in mixer/food processor. To make coconut flour, I used dried tender coconut, and directly powdered it in mixer/food processor.
* If you want to skip using coconut flour, you can do so by adding (2 1/2) almond flour instead coconut flour and just use 1 egg.
* I found that these scones were little bit on the softer side. So if you want more stiff scones, you can cut them to pieces and bake it again for few more mins. I tried both, I should say I liked both textures equally.
Method:
---------
1. Preheat oven to 350 F.
2. In a mixing bowl, mix the dry ingredients; coconut flour, almond flour, salt, baking soda.
3. In a separate bowl mix honey, eggs, butter.
4. Mix dry ingredients to wet and mix just until blended.
5. Fold in the dried blueberries.
6. Line a baking sheet with parchment paper and spread very little butter; which is optional.
7. Spread the scone dough into the sheet and spread to a thick round pizza shape, keeping the thickness around 1/2 to 3/4 inch thick or the desired thickness you would like your scone to be.
8. Now cut into 8-12 or more pieces, which is triangle shaped.
9. Bake them for about 20-28 mins or more until golden brown.

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August 05, 2014

Spicy Beetroot Paratha

The best part of paratha is that you don't need a special curry or sabzi to eat with. I can even eat with a spoon full of butter or raita. Well today is again a time crunch day and also had these beetroot in my fridge, which I had no idea what to do with it. I know I could have made the usual stuff, but wanted to keep it simple and healthy, at the same time I can make one dish and be done. I also wanted to get the pictures before it gets dark as it was cloudy and by the time I plated these, it started raining, but there was little light as well. Anyways besides the time crunch, the paratha's were delicious with the butter. I had some leftover yogurt curry as well, so had some of that too.
Ingredients:
------------
4-5 Cups Wheat Flour
2-3 Medium Beetroot grated
1 tsp Salt
3-4 Green Chilies chopped/grated
1/4 inch Ginger chopped/grated
Method:
--------
1. In a large bowl add all the ingredients, mix first without water.
2. You should have some crumbles, now add water little by little until you get a chapati dough. Adjust water or flour to get a perfect soft dough. I prefer not to use more flour as it will be very dry and can't feel the beetroot much.
3. Heat a tava or pan. Take a lemon ball size of dough, dip in wheat flour and flatten it a little bit and roll it to a little thicker than chapati. you can do any shape you want.
4. When the tava is hot, place the rolled paratha, cook it for about 2-3 min on one side, flip and cook it for about another 2-3 mins.
5. Flip again and cook until you get brown spots and finally flip once more and remove it to a plate.
6. Top it or spread some butter and enjoy with or without any side dish.

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July 29, 2014

Peanut Butter Dark Chocolate Chip Cookies - 4 Ingredient Fix - Easy N Fast

Any kid you know who does not Peanut Butter and Chocolate?? Other the kids who does have allergies, I don't think anyone dislikes this combo....well adults are not a exception as well. :) Basically I like chocolate but cannot stand the smell of peanut butter, but at the same time I love peanuts. Does that sound weird ?? yes, but its true.
My son did not like it much when he was young, but after going to school he started asking for it as maybe he would have noticed other kids getting peanut butter and jelly sandwiches. 
Well I made these cookies just for him. Believe me, I dislike it to the extent, that I cannot stand this smell even when I try to scoop this out of the bottle he he. Anyways I should stop talking more about my dislike for someone who loves peanut butter and reading the post and want to try this cookies. Well I bet my son loved these cookies and wanted more. :)
Ingredients:
------------
1 cup Peanut Butter
Note: I used Crunchy Peanut Butter
1/2 to 1/3 cup White/Brown Sugar
1 Egg
1 cup Dark Chocolate Chips
Method:
---------
1. Preheat oven to 375 F.
2. Mix all the ingredients in a mixing bowl.
3. In a lined baking sheet scoop out a spoon full of batter and place it on the baking sheet with a 1/4 inch gap between the cookie batter so that it has enough space to rise and spread and at the same time cookies does not stick to each other.
4. Bake it for about 8-12 mins or until slightly golden brown and cool them on a wire rack. Store it in a air tight container.

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SIMPLE QUOTES ABOUT COOKING AND FOOD...

The only time to eat diet food is while you're waiting for the steak to cook
-
Julia Child

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. The Anarchist Cookbook
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-
Voltaire

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
-
Nora Ephron

No man in the world has more courage than the man who can stop after eating one peanut.
-
Channing Pollock

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