Kuzhi Paniyaram / Guntha Ponganalu

 

Soft and spongy ponganalu / paniyaram can be a perfect mess-free lunch / snack item for kids since they don't even need a side dish. They happen to be one of my son's favorite lunch box item since his kindergarten days. When he was young, I just used to pack them, cut in halves along with a fork and the box used to come empty. Of course now he is older and I pack a side dish too.

I follow my mother's recipe usually but previously during one of the marathons I had come across this recipe. I was intrigued to see idli rice and sago in the recipe and had tried it immediately. Trust me, this recipe is a keeper. I was so glad that I thought of giving this recipe a try. It yields soft, flavorful and very tasty paniyarams.

Ingredients:

1 cup idli rice

1/2 cup raw rice (I used extra long grain rice)

1/4 cup sago / sabudana

1/4 cup skinned black gram / urad dal

1 tsp fenugreek seeds / methi seeds

Salt to taste

2 onions - peeled and finely chopped

2 tbsp minced coriander leaves

For seasoning / tadka:

2 tsp oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, few minced curry leaves and 2 minced green chillies if not serving kids

Method:

* Soak rices, uard dal, sago and fenugreek seeds in sufficient quantity of water for 4 - 5 hours.

* After the soaking period, discard the water, wash the mixture with fresh batch of water. Grind them fine using water as needed to form a thick batter. The batter should not be runny. Add salt and mix well. Allow it to ferment overnight in a warm place or about 8 - 10 hours.

* When ready to prepare paniyarams, heat oil in a small pan. Add mustard seeds, urad and chana dals to the oil. When dals start turning reddish, add the minced curry leaves and green chillies if using.

* Add this tadka, minced onion and cilantro to the fermented batter and mix well.

 

* Heat the ponganalu skillet and add a few drops of oil in each mould. Then fill them with batter.

* Cover the ponganalu skillet with a lid. Turn down the heat and cook for about 5 minutes or till the ponganalu batter doesn't appear raw.

* Then flip them, add a drop or two of oil and cook till the other side lightly browns as well.

* Repeat the process with the remaining batter. Serve warm paniyarams with chutney.  
They store well in refrigerator for 2- 3 days. And they freeze well too for a handy breakfast on a busy work day.

This is going to be my contribution to "Mess-Free Kids' Snack / Lunch Dishes". Check what other marathoners are cooking at BM #34.

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Baked Namak Para

 

Recipe Source: Chef Sanjeev Kapoor

My daughter looks forward to savory dishes when I speak of evening snacks. In fact when I tell her that I prepared something for her, the first question she shoots at me is whether the said dish is savory or sweet. If she gets any inkling that it is even remotely sweet, she straight away refuses on the pretext of being not hungry. Even if I say it's savory, she wants to make sure that I didn't add any sugar in it. 

Chaklis, mixture, nippattu are her kind of dishes and so these namak para aka savory diamonds fit the bill. Namak para is one of the snacks usually gets prepared during Diwali at home and I usually used to fry them until I came across this baked version. When one has plenty of other calorie loaded stuff on a festive day,  a guilt free baked version definitely sounds very inviting. This is a perfect alternative recipe for the traditionally fried version and yields crispy, crunchy namak para which taste similar to the fried version.

Ingredients: (Yield 40 namakpare)

1/2 cup wheat flour / atta

1/2 cup all purpose flour / maida

3/4 tsp salt

1/2 tsp baking powder

1 tsp coarsely crushed cumin seeds (optional)

1 Tbsp white sesame seeds (optional)

3 tbsp softened ghee ( I replaced half the quantity with canola oil.)

5 - 6 Tbsp cold water

Method:

* Add flours, salt and baking powder to a mixing bowl.

* Next add ghee and rub it in with fingertips until the ghee gets incorporated into the mixture.

* Add cumin and sesame seeds to the mixture and combine well.

* Add water and form a stiff dough. Let it rest for about 15 minutes.

* Preheat the oven to 400 deg F. Grease a baking sheet and dust it with flour and keep it ready. I just lined my baking sheet with foil for easy cleanup.

* Dust the rolling surface with flour. Roll out the dough into 1/4 inch disc and cut them into diamonds. Gather the end bits and repeat the process. I pricked holes using a fork just to make sure of even baking. However this step is optional.

* Arrange the cut diamonds on the prepared baking sheet and bake for about 15 - 20 minutes. (Mine were done in 15 minutes.)

This is going to be my contribution to "Mess-Free Kids' Snack / Lunch Dishes". Check what other marathoners are cooking at BM #34.

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Boodida Gummadi Halwa / Ash Gourd Halwa

I am wrapping up this week's "Sweet dishes using Vegetables" themed marathon with a traditional treat. I was planning something for the final dish but the husband who went to shopping on weekend ended up bringing home three varieties of gourds. And
so ash gourd halwa it is.
Ash gourd halwa is one of the easiest halwas that can be prepared without slogging much in the kitchen. All you do is stir now and then until the mixture reaches halwa consistency, keeping the stove on medium. It is hard to mess up recipe even if left to novices, given that attention is paid to the dish. Below is the method for this yummy and simple treat.

Ingredients:
3 cups peeled and grated ash gourd (Don't discard the water oozed.)
8 -  10 tbsp sugar (or according to taste)
2 + 1 tbsp ghee (use generously if calories are not an issue)
1 tbsp cashews & 1 tbsp raisins
1/2 tsp cardamom powder
A pinch of edible camphor
A pinch of saffron strands to garnish

Method:
* Heat a tbsp ghee in a small pan and toast cashews and raisins in it. Remove them with a slotted spoon and keep it aside.
* Add grated ash gourd along with the water that oozed out during the grating process and sugar to a pan. Start cooking on medium flame till all the water evaporates and the gourd gets cooked.
* Next add the remaining ghee to the cooked ash gourd and cook until the ghee gets assimilated into the mixture. Turn off the stove.
* Finally add cardamom, edible camphor and toasted cashews - raisins and mix well. Garnish with saffron strands.

This is going to be my contribution to "Sweet Dishes using Vegetables". Check what other marathoners are cooking at BM #34.

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Gil - E - Firdaus

Going by the name, I was somewhat expecting a Mughlai dish when I came across this recipe in a Sanjeev Kapoor's cookbook. However it turned out to be the chef's signature dish, served in his own restaurant. The unusual combo of ingredients that went into this kheer sounded interesting and I had noted it down to try later. Today seemed like the perfect opportunity to try it for the theme "Sweet dishes using Vegetables" during this BM and I was glad to try this yummy kheer.

Ingredients: (4 servings)
1 - 2 tbsp ghee
3/4 cup peeled & grated bottle gourd / lauki
2 tbsp rice rava / coarsely ground rice
3 cups full fat milk
1/4 cup grated khoya / mawa
4 - 6 Tbsp sugar 
Few drops of rosewater
Sliced almonds to garnish

Method:
* Lightly toast rice rava, remove from heat and keep it aside.
* Heat ghee in a pan and add lauki. Saute on low flame for about 5 minutes. Next add milk and cook until it starts to soften. 
* Next add rice rava and cook until it is done.
* Stir in grated khoya and sugar to the milk mixture. Simmer until the mixture is thick enough to coat the back of the spoon.
* Stir in few drops of rosewater and sprinkle with sliced almonds.
* Serve chilled.

This is going to be my contribution to "Sweet Dishes using Vegetables". Check what other marathoners are cooking at BM #34.

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Carrot - Semolina laddu

My theme for this week's BM is "sweet dishes using vegetables". I didn't realize while picking this theme that this would have been an apt one for the first week of this marathon. I would have got an opportunity to post festive dishes during Diwali. Better late than never and so here I am with some simple and quick, sweet dishes this week suitable for any Indian festivals.
The first one in the series is going to be these carrot - semolina laddus. They can be put together in short time when compared to tedious, traditional Indian sweets. And trust me, they are very yummy.

Ingredients: (yield 10 laddus)
1 Tbsp ghee
1 tbsp cashews & raisins
1 cup peeled and grated carrot
1/2 cup shredded, fresh coconut

3/4 cup sugar
1/2 cup semolina
1/2 tsp cardamom powder

Method:
* Toast semolina in a pan until it starts to change color. Turn off the stove and keep it aside.
* Heat ghee in another pan and toast cashews - raisins. Remove the cashews - raisins with a slotted spoon and transfer them to a plate. Keep it aside.
* Add carrot to the same ghee and saute on low flame, covered until it softens.
* Next add the shredded coconut, sugar, toasted semolina and cardamom to the carrot pan. Mix them well, turn off the stove and let the mixture cool.
* Add the toasted cashews - raisins to the carrot - semolina mixture. Divide the mixture into 10 portions and shape them into lemon sized balls.
* Refrigerate the laddus since they don't store well if left outside because of the carrot.

This is going to be my contribution to "Sweet Dishes using Vegetables". Check what other marathoners are cooking at BM #34.

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Garlicy Capsicum Rice

A simple and quick lunch box idea for capsicum lovers.

Ingredients:
1/2 cup rice- sona masuri or Basmati
1 capsicum cut into strips
Salt and crushed black pepper to taste
For tadka: 1 Tbsp oil / butter, 2 chopped garlic cloves, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 - 3 red chillies - broken into small bits, few curry leaves

Method:
* Cook rice adding a cup of water.
* Heat oil and add tadka ingredients. When cumin seeds start changing color to a few shades darker, add capsicum. Cover and cook until capsicum softens.
* When done, add rice, salt and pepper. Mix well and serve.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

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Capsicum - Coconut Chutney

Capsicum is one of the frequently bought vegetables at my home and I therefore didn't have to think twice before picking the "capsicum" theme during this BM. Simple, quick and everyday dishes are what get cooked using this veggie at my home and those are what going to get featured during this week here.  
Here is a simple, flavorful south Indian style chutney for today, to go with rice / Indian style breakfast dishes.

Ingredients:
1 - 2 tbsp oil
2 tsp coriander seeds
1 tsp cumin seeds
2 garlic cloves
3 red chillies
1 Tbsp tamarind 
1 capsicum - finely chopped
1/4 - 1/2 cup shredded fresh coconut 
1/8 tsp turmeric powder
Salt to taste
Tadka ingredients - 1 tsp oil, 1/2 tsp cumin seeds, 1/2 tsp urad dal / skinned black gram, 1/2 tsp mustard seeds, curry leaves

Method:
* Heat oil. Add cumin, coriander, red chillies and garlic cloves. Fry until the spices start to change color a few shades darker. 
* Then add capsicum, turmeric and tamarind. Saute lightly and let the mixture cool.
* Grind the sauteed mixture along with coconut and salt.
* Heat 1 tsp oil and add add tadka ingredients. When the dal starts turning reddish, turn off the stove and add it to the ground chutney.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

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Capsicum Curry

I apologize for going kaput again without any prior notice though the culprit this time is my laptop. :) The display screen has given up and the problem still needs fixing. And for the same reason, I haven't been able to check many posts of  the A- Z blogging marathon yet. I am borrowing my husband's system for the time being and hopefully am going to complete this month's blogging marathon without a hitch.
And here is a simple yet flavorful capsicum curry to kickstart the event.

Ingredients:
1 capsicum - de-seeded and chopped (about 1 cup)
1 tomato - roughly chopped
2 Tbsp peanut - dalia powder
Salt to taste
For tadka:
1 Tbsp oil, 1 tsp each - chanadal, urad dal/skinned black gram, mustard seeds and cumin seeds

Method:
* Heat oil in a kadai / pan and add chana dal, urad dal, cumin seeds and mustard seeds.
* When dals start turning reddish, add tomato and fry for a minute or so.
* Next add the chopped capsicum and salt. Mix well, cover and cook until capsicum softens.
* Now add peanut- roasted chickpea powder, mix and cook for a couple of minutes more.
* Turn off the stove and serve warm with rice / rotis.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

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Holige / Obbattu ~ Poli With Sweetened Toordal Stuffing

Any occasion small or big ranging from a festival to welcoming a freshly minted son in law calls for a holige oota (festive platter that includes the delicious holige) in and around Bangalore. Making soft, thin, flaky holige / obaatu is a skill that is developed over years of practice and experience and usually the job is left to the matron of the home. Whether the holiges are stuffed with sweetened coconut (kayi hoorana) or sweetened dal mixture (bele hoorana / poorna), getting them ready to fry without tearing the outer shell while stuffing and patting is the crucial step. And seriously it needs some practice to make thinner versions that are popular in Bangalore. The dal stuffing can be made with toordal, chana dal or the moong dal.
The holige making involves two steps. Preparation of the stuffing and the outer case.

Toordal stuffing:
Ingredients:
1 cup toordal
1/2 cup jaggery powder (or as needed since the sweetness of the jaggery varies)
1 tsp cardamom powder

Method:
* Cook toordal adding 2 cups of water in a pressure cooker. Cook toordal in such a way that it gets cooked while still holding shape. Don't cook until mushy.

* Drain the cooked toordal in a colander and let cool.

* Completely drain the toordal. Grind toordal, jaggery and cardamom powder finely. If toordal mixture turns watery accidentally, just cook it in a non stick pan until it thickens. Cool and use as needed.

Ingredients for the outer layer:
3/4 cup chiroti rava / very fine semolina 
1/4 cup maida / all purpose flour
1/4 tsp turmeric powder
8 - 10 tbsp oil (yes that is not a typo.)

Preparing the dough for the outer layer:
Combine the flour, rava and turmeric in a bowl. Add sufficient water and make a thick dough as roti / poori dough. Then add the oil gradually and keep kneading so that the oil gets incorporated well into the dough. According to my mother's instructions, I kept kneading it for at least 15 minutes.  My mother swears that this much of kneading (and the addition of that much of oil too) is really important and one shouldn't skip this step. 
Let the dough rest for about 30 minutes.

Making holiges:
* Pinch about a small lime sized dough and place it on a generously greased banana leaf or a thick plastic sheet.
* Now using your fingers, pat and flatten it into a thin circle of about 3 inch diameter.
* Place about a lime sized ball of stuffing at the center of the dough circle.

* Bring the edges of the dough from all sides to cover the stuffing completely. Now the stuffing should be well inside the dough casing.

* Again flatten it with your fingers and go on patting it carefully so that it results in a thin, flat circle with spilling the stuffing out.

* Meanwhile heat a griddle / tava / or a shallow pan. Now reverse the leaf / sheet with the disc directly on the tava. Gently pull away the leaf. Add 1/2 tsp of ghee / oil along the circumference and fry it both sides till it is done and you see brown spots all over. Flip it once or twice while doing so.

This is going to be my final post of this week under "Festive Foods" theme. Check what other marathoners are cooking during BM#33.

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Vangi Bhath

Coming from the rice belt of India, the possibility of any festivity / celebration sans a rice dish is practically a zero occurrence to us. Or to any south Indian for that matter. Traditionally, south Indian lunches and dinners meant vegetable and bean dishes served with hot, steamed rice. Till this day, millions of Indian households eat at least a meal of rice everyday though work, time constraints, health consciousness and globalization of food has changed the food patterns / habits of people.
And so naturally, I thought of going with a rice dish - one of the popular vegetarian rice dishes, vangi bhath. Considering the frequency and love with which vangi bhath is prepared in my husband's family, this post is long due. Though vangi bhath is said to be from the state of Karnataka, it is equally popular in the southern states as well. As the name suggests, eggplants are the star of this dish and a good quality vangi bhath powder is a must to turn it into a crowd pleaser.
The preparation of vangi bhath and the spice powder of course change regionally and here is our beloved version. Usually potato is not a part of vangi bhath and also the vegetables are not crisp fried. However I don't mind the frying part and extra calories since it makes the dish more yummier than sauteing eggplants that get mushier while mixing with rice.

Vangibhath powder:
This version of vangi bhath powder comes from a sister in law of mine and it absolutely perks up the dish. I am told by family and friends that I make a very good vangi bhath and the secret behind it is this powder. :) I usually double the ingredients, make extra powder in advance, preserve in an airtight container and refrigerate it.

Ingredients for the vangibhath powder:
1/4 cup chana dal 
1 Tbsp coriander seeds 
4 cloves
8 one inch cinnamon pieces
2 -3 Tbsp dry coconut / copra
10 dried red chillies (I used byadagi variety. If using hotter variety, reduce the chillies.)

Method:
* Dry toast the chanadal till it starts to turn reddish. Then add the coriander seeds, cloves, chillies and cinnamon and sauté for a few seconds.

* Remove from heat and cool them. Grind them along with the coconut to a fine powder.

Preparation of vangi bhath:

Ingredients:
1 cup sona masuri rice
3 violet colored baby eggplants - stalks removed and sliced thin lengthwise
1 big potato - peeled and sliced thin lengthwise
Oil to fry
3 tbsp vangi bhath powder (recipe above)
Salt to taste
For tadka:
2 - 3 tbsp oil, 1 tbsp chana dal, 1 tsp mustard seeds, few curry leaves and a handful of cashews

Method:
* Cook rice adding 2 cups of water in a pressure cooker or rice cooker and keep it aside. Let it cool a bit.
* Fry eggplant slices in hot oil on medium flame, until crisp and golden brown.

 

* Repeat the same with potato slices. Drain on absorbent paper towels and keep them aside.

* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside. Add chanadal and mustard seeds to the same oil and sauté till the dal turns reddish. Then add curry leaves and the fried vegetables. 
* Add the vangibhath powder and salt to the pan and mix properly so that the vegetables are well coated.

* Then add the cooked rice and mix well. Taste and adjust the seasonings if needed. Garnish with the toasted cashews.

* Serve with some papads / chips.

Check what other marathoners are cooking during BM#33.

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