Dates and Walnut Squares

DATES AND WALNUT SQUARES

HI,

I was looking into this recipe for atleast 2 months and wanted to do this recipe for one good reason  to celebrate. And I did this for this wonderful reason as my post is 525th post. Wow.. looks like I have just started the blog and in days Im here.

I should thank you all for this kind of appreciation and strength for me to keep going.

Iam sure the recipe looks simple, but, the base and the top part of the dough on the tray was the most trickiest one!! The taste was awesome.. Iam sorry about the pictures.. as the squares were about to get over and I pulled some of them and clicked a pic in a hurry... Iam sure to redo this again.. and the day is not very far away.

Thanks a lot to Ayeesha for this recipe. This recipe was mild and awesome.. yet rich too!!

I did some modifications and came out too well!!

Ingredients:

Fine semolina(semolina flour)- 150 g

( I used Chiroti Rava)

Plain flour- 150 g

Baking Powder- 3/4 tsp

Butter-150 g

Icing sugar- 3 tbsp

Milk- 3 to 4 tbsp

Pitted dates- 250 g

Cinnamon powder- 1/2 tsp

Cardamom powder- 1/2 tsp

Walnuts- 5 tbsp

Method:
- I steamed the dates in a pressure pan for 1 Whiste.
- then added cinnamon powder, cardamom powder to the dates and mashed it well.
- to prepare the dough, add the flour, sugar, baking powder, semolina and seive twice.
- I even added 1/4 tsp of cinnamon powder to this.. for a lovely flavour
- added the butter to the dry items and prepared a crumb like dough
- to that added the milk and mixed well
- when it formed a dough kind of mixture i divided this dough into two equal parts.
- I lined the baking pan with baking sheet
- with one dough ball, I rolled it out and made a thin long sheet
- I placed it carefully on the tray and trimmed the sides
- applied the dates paste well and made sure it was all even
- roasted the walnuts and crushed  them coarsely
- and added that to the dates mixture
- now comes the tricky part, the upper layer of the squares
- rolled the dough into a thin sheet and then placed the sheet on the tray (I found that to be the harder side of this recipe)
-  trim the sides
- preheat the oven at 180 degrees
- and bake this squares at 180 degrees for 30 mins
- remove and allow them to cool
- cut them into squares and serve.


Source:
http://tasteofpearlcity.blogspot.com/2011/01/dates-and-walnut-squares.html

Seeni Sambal

SEENI SAMBAL

Ingredients:

onion - 2 (cut into thin strips)

red chilli powder - 1 tsp

sugar - 1 tsp

salt to taste

oil - 2 tbsp

curry leaves - few

urad dal - 1/2 tsp

mustard seeds - 1/2 tsp

Method:

- add oil in a pan

- add mustard seeds and urad dal

- when it changes colour add the curry leaves and onion and fry

- when they are little transparent, add the salt and red chilli powder

- fry until the raw smell vanishes

- add the sugar when you are about to remove from fire

- give it one good stir

Serve this with Roti. Its a Srilankan Dish.

Masala Box

MASALA BOX

I have added all dry powders in this Box. We use that in regular day to day basis. 

I found this idea really good and effective while cooking in a hurry burry. All the masala in the same box and just that you need to identify which one is what.. Rest is too easy.

Hope this  this tip is helpful to all!!

Spices Box

SPICES BOX

Hi all,

I have created the second box.. This is the spices Box. 

I found this tip easy and created a box of this kind. And it works out really handy and useful.

Nuts Box

NUTS BOX

Hi all,

For convienience .. I have created a box.. the Nuts box.

I found this box to be really helpful when I search for dry fruits or nuts to add in any sweet/dish.

Shahi Bhendi Masala

SHAHI BHENDI MASALA

Hi all,

Another recipe from Priti's website. Wow, was the taste. This was very rich and creamy.. and I did change some ingredients and and added some more as well.. 

We had this recipe with roti.. Wow it was!!

Ingredients:

Bhindi/Okra - 400gram (chopped into 1" slices)

badam - 13-15 (soaked and ground to a fine paste)

Ginger-garlic paste - 2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1/2tsp

Onion - 1 (chopped)

Green chilies - 4 (chopped)

Tomato - 1 (chopped)

Curry leaves - few

Coriander leaves chopped - 1/4cup

Red chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Sabji masala - 2 tsp (refer to powders page)

Salt - to taste

Oil -  5 tbsp

fresh cream - 2 tbsp

Method:

- fry the bhendi slices in oil for 5 - 10 mins (fry till the stickiness is completely vanished)

- remove the fried bhendi and leave it aside

- add oil in a pan, add cumin, mustard seeds 

- add the chopped onion and green chilies and fry until golden brown.

- add the tomato and ginger garlic paste

- mix well and fry till the raw smell goes off

- add the red chilli powder, salt, turmeric powder, sabji masala powder, corriander powder and mix well

- fry for 2 mins and then add the bhendi slices and fry

- add the curry leaves and corriander leaves

- fry well

- add the badam paste and cream and mix well

- add some water and allow that to boil

- when its thick remove and serve  hot with rice / chappathi.

Note:

- the original recipe calls for cashews and I have used badam instead.

Source:

http://indiankhanna.blogspot.com/2008/06/shahi-bhindi.html

Yam in Yogurt Gravy

YAM IN YOGURT GRAVY

HI all,

I got this recipe when I searching for a curry with Yam. It was very easy to  prepare and was too tasty when serve with hot steaming rice and papad. I really loved it. This recipe was taken from Priti's website www.Indiankhanna.com  .

I did make some changes in the ingredients .. and the curry was really yummy!!

Ingredients:

Yam - 400 gms (steamed and cut into 1" cubes)

Onion - 1 (Chopped)

Tomato - 1 (Chopped)

Green chili - 3

Sour Curd/Yogurt - 1/2 cup

Ginger-garlic paste - 1 tbsp

Red chili powder - 1 tsp

Turmeric - 1/2 tsp

Coriander Powder - 1tsp

Garam Masala Powder - 1tsp

Bay leaf - 1

Salt - to taste

Oil - to fry

Method:
- add oil in a pan
- add the yam cubes and fry them till golden brown
- leave it aside
- add 2 tbsp of oil in a pan
- add the bay leaf and onion and fry
- when the onion changes colour, add the green chillies and the tomatoes and fry till they are mushy
- add the ginger garlic paste and fry
- add the  yam cubes, salt, red chilli powder, garam masala, corriander powder, turmeric powder and fry for 2 mins
- beat the curd until they are smoooth
- add the curd to the boiling mixture
- allow that to cook for 5 mins
- remove from fire and serve.



Source:
http://indiankhanna.blogspot.com/2010/05/yam-in-yogurt-gravy-for-his-cooking.html

Ellu sadam (Til or Sesame Rice)

ELLU RICE


Ingredients:
Cooked rice - 1 cup
Ellu podi - 4 - 5 tbsp (refer for the recipe under powders page)
Gingelly oil - 2 tbsp

Method:
- add the podi and the oil to the cooked rice.
- mix well and serve hot.

Thanks goes to:
This recipe was taught to me by my aunty (Nalini aunty). She was my landlord in when we were in Chennai. She is my first guru to teach me cooking when I was 12 yrs old. Thanks to her. Without her I would never be in this positing. She encouraged me inc ooking and taught me the tips and how to do everything in the right manner.

Dhal Fry

DHAL FRY

Ingredients:

thuvar dal - 1 cup

onion - 1 (chopped)

tomato - 1 (chopped)

oil - 2 tbsp

corriander powder - 1/2 tsp

methi leaves (dried) - 2 tsp

mustard seeds - 1 tsp

green chillies - 4 (chopped)

cumin seeds - 1 tsp 

turmeric powder - 1/2 tsp

salt to taste

red chilli powder - 1 tsp

curry leaves - 10 - 15

corriander leaves - 2 tbsp

Method:

- In a pressure pan add thuvar dal, tomatoes, red chilli powder, corriander powder, turmeric powder, salt and water

- cook till they are soft and mash them well

- in a pan add oil

- add mustard seeds, cumin seeds and curry leaves

- fry well

- add the onions and green chillies and fry till they are golden brown

- add the dal and corriander leaves

- fry for 2 - 3 mins

- add water if required

- add the methi leaves and allow that to cook for 10 mins

- serve hot

Ellu podi

ELLU PODI


Ingredients:
Ellu (sesame / til) - 50 gms
red chillies - 10 - 12
Cashew nuts - 12- 15
salt to taste
Oil for frying
Chana dal - 3 tbsp
mustard seeds - 1 tbsp
urad dal - 1 tbsp
curry leaves - 15 - 20

Method:
- In a pan add 1/2 tsp oil and fry the sesame / til and fry till they splutter.
- Then grind it into a coarse powder.
- Fry cashews in oil until golden brown and fry into a coarse powder
- add red chillie in oil and then grind it into a coarse powder
- add mustard seeds, urad dal and channa dal in oil and fry till they turn golden brown.
- add curry leaves and fry until it turns crisp
- add the red chilli powder, cashew powder and sesame/ til powder and fry for a minute.
- Let it cool and then store in a air tight container.
Note:
- This podi will stay for 15 days.
- This could be directly mixed with rice and taken.

Pudina Chappathi

PUDINA CHAPPATHI

Ingredients:

Atta flour - 2 cups

pudina - 1/2 cup (finely chopped)

salt to taste

oil to drizzle

Method:

- mix atta flour, salt and pudina together

- add some water and make a tight dough

- allow that to rest for 1/2 an hr

- then roll them as chappathi's 

- place them on a hot tava and drizzle some oil on both the sides

- when are cooked and golden brown, remove and serve

Semiya Halwa

SEMIYA HALWA

Ingredients:

Vermicelli (i used anil semiya) - 1 cup

sugar - 15 - 20 tsp

milk - 1/2 lt

ghee - 2 tsp

badam powder - 2  tbsp

cardamom powder - 1/4 tsp

cashews - 10

raisins - 10

Method:

- in a pan add ghee

- fry cashews and rasins 

- fry the vermicelli for 2 mins

- add sugar and milk and mix well

- add the badam powder and allow that to cook

- when they are thick add the cardamom powder and mix

- when they resemble a halwa, remove and serve hot.

Hyderabadi Baigan Ka Salan

HYDERABADI BAIGAN KA SALAN

Ingredients:

brinjal - 1/4 kg

onions - 2 

curry leaves - few

ginger garlic paste - 1 tbsp

salt to taste

red chilli powder - 1 tsp

tamarind paste - made from a lemon sized ball

To roast and grind:

corriander seeds - 1 tsp

til seeds - 1 tsp

grated coconut - 2 tbsp

To temper:

oil - 3 tbsp

fenugreek seeds - 1/2 tsp

saunf - 1/4 tsp

ajwain seeds - 1/4 tsp

cumin seeds - 1/4 tsp

mustard seeds - 1/4 tsp

Method:

- cut the brinjals into 4 (in middle) keeping the stem intact

- deep fry the brinjals for 4 - 5 mins

- add oil in a pan

- add the tempering ingredients one by one

- fry them for a min

- add the curry leaves and fry

- chop the onions finely

- add that to the pan and fry

- when it changes colour and the ginger garlic paste, salt, red chilli powder and fry

- add the tamarind paste and fry and when the raw smell is gone add the ground paste

- fry for 4 - 5 mins

- add the fried brinjals and fry for another 2 more mins

- add some water and allow that to simmer for 5 mins

- serve

Green Plaintain Kofta Rice

GREEN PLAINTAIN KOFTA RICE

Ingredients:

basmati rice - 1 cup

big onions - 2 (chopped)

garlic - 6 flakes

ginger - 1" 

green chillies - 3

oil and ghee - as required

cashews - 1 tbsp

bay leaf - 1 

curry leaves - few

corriander leaves - 2 tbsp

garam masala powder - 1/4 tsp

turmeric powder - 1/4 tsp

salt to taste

Grind together:

dry coconut - 3 tbsp

ginger garlic paste - 1 tbsp

red chillies - 5

green chillies - 4

corriander seeds - 1 1/2 tsp

Dry roast and powder:

cardamoms - 2

cinnamon - 1 "

cloves - 2 

pepper - 1/4 tsp

curry leaves - few

For kofta:

green plaintain - 1 

salt to taste

ginger garlic paste - 1 tsp

garam masala - 1/4 tsp

red chilli powder - 1/2 tsp

corriander leaves - 2 tbsp 

turmeric powder - 1/2 tsp

gram flour - 2 tbsp

Method:

To make the kofta:

- steam the plaintain

- peel the skin and grate it

- add salt, corriander leaves,turmeric powder,gram flour, ginger garlic paste, garam masala, red chilli powder and mix well

- make balls out of them and flatten them

- deep fry them in oil till crisp

- leave it aside

To make pulav:

- wash and soak rice for 10 mins

- fry rice in ghee for 2 mins

- add oil in a pressure pan

- add the bay leaf, and curry leaves and fry

- add the onions and fry

- crush ginger and garlic and add them into the pan

- add green chillies and cashews 

- fry till they change the colour

- add the ground paste and fry till the raw smell vanishes

- add the rice and water

- mix well cook till till done

- remove the lid and add the ground powder

- add the corriander leaves and mix well

- just add the koftas just before serving..

Source:

Mallika Badrinath Rice Varities Book.

Sabji Masala Powder

SABJI - MASALA POWDER

Ingredients:

cloves - 3

pepper - 6

cardamom - 3

big cardamom - 1

bay leaf - 3

jeera - 1/2 tsp

corriander seeds - 1/2 cup

red chillies - 2

khus khus - 1 tsp

saunf - 2 tsp

Method:

- dry fry all the ingredients and grind to a fine powder.

This powder can be used for sabji's (side dishes).

Omapodi

OMAPODI


Ingredients:
besan powder - 2 cups
rice flour - 1/4 tsp
salt to taste
red chilli powder - 1/2 tsp
ajwain (omam) - 2 tsp (soaked in water)
oil to deep fry

Method:

- grind the oman to a fine paste

- add besan powder, salt and rice flour and mix well

- add the red chilli powder and mix well

- to that add the ground paste and mix well and add more water if necessary and make a dough 

- heat oil in a pan

- take a fine holed presser, to that add the dough and press it into the oil as the thin threads form a circle

- fry in oil , making sure its low heat

- when cooked and crispy, remove frm fire and allow that cool

- and store in an airtight container.

Greens Rice

GREENS RICE

HI all,

I had this recipe in my mind for about 2 months now. And found an oppertunity to cook this recipe today. And I have taken this recipe from Nithi's site and as usual her presentation was a treat to my eyes. But after the preparation of this rice.. its not only the eyes its a great feast itself.. But a healthy feast. 

Ingredients:

amarnath leaves - 2 cups

cooked rice - 1 + 1/2 cup

onions - 2 (finely chopped)

green chillies - 4 (chopped)

roasted peanuts - 2 tbsp

juice of 1 lemon

oil - 3 - 4 tbsp

grated coconut - 2 tbsp

To grind:

corriander seeds - 2 tsp

chana dal - 1+1/2 tsp

fenugreek seeds - 1/2 tsp

urad dal - 2 tsp

red chillies - 5 - 7

hing - 1/4 tsp

To season:

mustard seeds - 1/4 tsp

cumin seeds - 1/4 tsp

urad dal - 1 tsp

channa dal - 1 tsp

cashew - 5 - 7

Method:
- wash and clean the greens
- finely chop the greens finely.
- roast the "to grind" ingredients one by one in a tsp of oil
- grind to a fine powder
- add oil in a pan
- add the mustards seeds and cumin seeds in the oil
- when the splutter add the urad dal and channa dal
- fry till they are golden brown
- add the cashews and fry them well
- add the onions and green chillies
- fry them till they are golden colour
- add the greens and salt and fry well
- when they are well cooked add the rice, the ground powder and mix well
- add the grated coconut, roasted peanuts and lemon juice
- give it one good stir and serve them.


Source:
4th sense cooking

Chicken Fried Rice

CHICKEN FRIED RICE

Ingredients:

boneless chicken - 250 kg (cut into fine cubes and cooked)

rice - 2 cups (cooked)

onion - 1 diced and peeled seperately

pepper powder - 1/2 tsp

salt to taste

soya sauce - 1 tsp

eggs - 2

ajinomotto - 1 pinch

spring onions - 1/2 cup (chopped)

oil - 2 tsp

garlic (grated) - 1 tsp

Method:

- in a pan add oil

- add the garlic and onions and fry for 2 mins

- add the eggs and fry until they are well crumbled and cooked

- to that add the chicken and salt to taste

- add the ajinomotto, pepper powder and soya sauce

- and add the rice and mix well

- allow that to cook for 2 mins

- add the spring onions and saute for one more mins and then serve

Quail Eggs Fry

QUAIL EGGS

Hi all, 

Its too cute and looks darling when you see quail's eggs. The colour and the shell layout is not like the way other eggs look. Its pretty costly for its size. I got this for the first time and seeing for the first time as well. Each egg costed me Rs.2.50. They were very easy to boil and took just max of 5 - 7 mins and to cook again too easy too.

Another health tip about these eggs: these eggs cause too much of heat and good for ppl who suffer from asthmas, wheezing etc.

Ingredients:

quail eggs - 6

onion - 1/2 (chopped)

tomato - 1/2 (chopped)

red chilli powder - 1/4 tsp

pepper powder - 1/4 tsp

salt to taste

turmeric powder - 1/4 tsp

ginger garlic paste - 1/4 tsp

curry leaves - 4 -5 

corriander leaves - 1 tbsp

oil - 1 tsp

Method:

- boil the eggs until they are well cooked

- remove the shells and leave it aside.

- heat oil in a pan

- add the onions and fry

- when they turn golden brown add the tomato and fry

- add the ginger garlic paste, salt, turmeric powder

- and then the red chilli powder and pepper powder

- mix well

- when the raw smell goes off add the curry leaves and eggs and fry for another 2 mins

- when the masala is well coated add the corriander leaves and serve.

Shezwan Vegetables

SHEZWAN VEGETABLE

Again a big thanks to my friend Priti. She gave me an idea to prepare this wonderful dish today. I never had an idea of this recipe until she gave me an hint of how to prepare this recipe. This went well with chicken fried rice and my B was in cloud 9 and commented " O something I longed for". Though this was my first attempt it came out too well and was a WOW factor in office also and my neighbours and with whom so ever I had shared this recipe.

Ingredients:

cauliflower - 1 cup (cleaned)

beans - 1 cup (cut into 1" pieces)

carrot - 1 cup (cut into rounds)

mushroom - 1 cup (sliced)

onion - 1 (diced and peels seperated)

salt to taste

corn flour - 1 tsp

soya sauce - 1 tsp

grated garlic - 1 tbsp

pepper powder - 1/2 tsp

maggie magic cubes - 2 cubes

green chillies - 4 (slit in between)

spring onions - 1 cup (sliced)

ajino motto - 1 pinch

Method:

- in a pressure pan add oil

- add the garlic and diced onions and fry for 2 mins

- add the vegetables and salt and fry for another 1 min

- add the green chillies and fry

- add the pepper powder, maggie magic cubes, soya sauce and fry well

- add ajinomotto and fry 

- add some water and allow that to boil and cook the vegetables

- add the corn flour to some water and mix it well, to avoid lumps

- add the corn flour paste to the vegetables and bring it to boil

- when it thickens remove and add the spring onions and serve hot!

Broccoli Soup

BROCCOLI SOUP

Hi all .. 

This recipe is again a copy cat version from Priti's website. It was a good recipe indeed. It was healthy, filling and easy to make. I havent done the same thing what she has added to this recipe. I did some modifications as well and it was totally good.

Ingredients:

Broccoli floret - 1 (cleaned and washed)

oil - 1 tsp

salt to taste

pepper to taste

ginger (grated) - 1/2 tsp

garlic (grated) - 1/2 tsp

spring onions - 1/2 cup (finely chopped) * optional

cardamom and clove -  1 each

maggie vegetable cubes - 2

water - 2.5 cups

Method:

- in a pressure pan add oil
- add the cardamom and clove and fry for a min
- add ginger and garlic and fry for a min
- add the broccoli and salt and fry for 2 mins
- add the pepper powder and add water
- mix well
- add the maggie cubes and mix well
- pressure cook for 3 whistles
- allow that to cool
- add the ingredients to a mixer grinder
- and grind to a fine paste
- add this to a pan and add the remaining water
- allow that to boil and thicken
- serve the soup topped with spring onions.



Credit Goes to:
Priti again.. From her website Indian Khanna . It was an easy recipe and tasty too. It was really filling and planning to redo the same for my baby as well.

Pepper Chappathi

PEPPER CHAPPATHI

Ingredients:

pepper (whole) - 1/2 tsp
ghee - 1 tsp
atta flour - 2 cups
salt to taste
oil to drizzle

Method:
- in a pan add ghee
- fry the pepper in ghee for 1 min
- grind that to a coarse powder
- add that to the atta flour along with salt
- mix well and make a nice chappathi dough
- roll them as chappathis
- in a tava add the chappathi
- drizzle some oil on one side and then turn it to the other side
- when its cooked serve hot.

Liver Fry

LIVER FRY

Ingredients:

liver - 1/4  kg (cubed)

salt to taste

turmeric powder - 1/2 tsp

ginger garlic paste - 1 tbsp

red chuilli powder - 1 tsp

garam masala - 1/4 tsp

curry leaves - 10 - 12

pepper powder - 1/4 tsp

juice of half lemon

oil - to fry

Method:

- marinate the liver, salt, turmeric powder, lemon juice, ginger garlic paste, red chilli powder, curry leaves and pepper powder

- mix well and allow that to marinate for 1 hr

- in a pan add oil

- add the marinated liver and saute for 2 mins

- close the pan with a lid and allow that to cook in a slow flame for 3 - 4 mins

- then saute for 1 mins and close the pan with a lid

- allow that to cook and when its tender remove and serve.

Brinjal Masala

BRINJAL MASALA

Ingredients:

brinjal (chopped into cubes) - 1 cup

onion - 1 (chopped)
tomato - 1 (chopped)
salt to taste
turmeric powder - 1/4 tsp
sambar powder - 1 tsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - a few
corriander leaves - 3 tbsp

Method:
- in a pan add oil
- add the mustard seeds and urad dal
- when they change colour add the onions and fry for 4 - 5 mins
- add the tomatoes and the ginger garlic paste
- fry for another 3 - 4 mins till the mixture turns mushy
- add the salt, turmeric powder and sambar powder
- add the curry leaves and fry for another 4 - 5 mins
- add the brinjal and keep frying for another 3 mins
- now add enough water and the corriander leaves
- allow that to cook and thicken
- serve with chappathi or rice.

Credit goes to :
Priti - Indian Khanna Website : she gave me an idea to prepare this.. I just read her recipe and did in my way .. after all the method is more or less the same.. but the taste was awesome.

Thank you Priti.

Cabbage Parata

CABBAGE PAROTA

Ingredients:
cabbage - 1/2 kg
atta flour - 3 cups
onion - 2
green chillies - 5
salt to taste
cumin powder - 1 tsp
corriander powder - 1 tsp
water to make a dough
oil  - to drizzle and fry
cumin seeds - 1 tsp

Method:
- grate cabbage and onions finely.
- i used a philips blender and they were well grated.
- add the green chillies and chop then super fine
- add oil in a pan
- add the onions, cabbage, green chillies and fry well
- add salt, cumin powder and corriander powder
- fry well for 5 - 7 mins
- add the atta flour to the cabbage mixture
- add some water if necessary and make a tight dough
- allow them to rest for few mins
- make balls out of the dough and roll them as chappathi
- heat a tava and place the parota and allow that to cook
- drizzle some oil on both the sides.
- serve .

I made tomato kuruma as a side dish.