Seyal Double Roti (onion and tomato gravy with bread)

Whenever I use to search any information in internet, moving from one link to other I use to end in other place. Hope this use to happen for everyone; like that I came across this recipe from here. The name pulled me more towards this and finally planned that for next day dinner. Made few changes to the original recipe and made it to a complete filling meal.

Ingredients:

Sandwich bread	2-3
Coriander leaves chopped	1 cup (tightly packed)
Spinach chopped	½ cup
Cooked channa	½ cup
Onion chopped	1 cup
Tomato pure	from 2 medium sized tomatoes
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Salt	as per taste
Oil	2 Tbsp

 

Directions:

1. Heat oil in a thick bottomed pan, once the oil is hot add green chilies saute for few second and add chopped onion.
2. After 2 minutes add ginger garlic paste and cook until raw smell leaves. After that add spinach saute for a minute and add coriander leaves.
3. After two to three minutes of sautéing add turmeric and chili powder and mix well.
4. Add the tomato pure and cook on low flame for about 5- 10 minutes by covering the lid.
5. Mean time heat 2 cups of water in a sauce pan, after 10 minutes mash the mixture to a smooth paste.
6. Add the cooked channa and mix well, add enough boiling water to make gravy. Next add tamarind paste and enough salt.
7. Allow it to cook for another 5 – 10 minutes by covering the lid.
8. Finally add bread pieces and mix well until its coated with the gravy and serve immediately.

 

 

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#28

Gayathri's Announcement page

 

 

 

Masala Koki

Hi friends, came back after 10 days break. April month was very busy because of long BM and today only I realized ten days are already gone in May month. Days are moving so fast, since weather is getting better here, my kids are making me busier and they need to spend most of the time outside. Apart from all of these when ever get chance I try to explore in kitchen and update in my space.

For next three days I am going to post, few basic Sindhi cuisine. I am not a person of this region, when I saw this theme in BM 28 announcement page without any second thought choose it, reason behind is to learn some new cuisine. My main source to learn is internet found lot of interesting recipes and tried few. My first one is masala koki which is nothing but onion paratha.

Recipe Source: Veena

Ingredients:

Wheat flour	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Coriander finely chopped	⅓ cup
Pepper powder	½ tsp
Salt	as needed
Oil	¼ cup
Yields: 5

 

Directions:

1. Mix all the dry ingredients in a large mixing bowl. Add enough water and 2 tablespoon of oil and knead to soft dough.
2. Cover and allow resting for 10 minutes, divide the dough to 5 small balls.
3. Heat a tava, flatten the small ball to 5- 6 inch disc with ¼ inch thickness. Cook the disc in hot tava by coating with 2 teaspoon of oil on both the sides. Repeat this same process for other balls.
4. Serve it with some pickle and any raita.

 

Tip:

• For flatten the balls I didn’t use rolling pin, just press using your fingers on counter top. But you might try using rolling pin.
• If your going to use after few hours wrap with aluminum foil with small air holes.

 

 

Linking to : Blogging Marathon page for the other Blogging Marathoners doing BM#28

Gayathri's Announcement page

 

 

 

 

 

Kulipaniyaram

It’s the last day of long marathon; need to thank Srivalli for choosing such wonderful themes. I was so excited how I am going to prepare and post for 30 days? Because of the members support and encouragement it turned to a successful one.

Coming to today’s recipe, this is one other recipe I planned for traditional week. Adding sabudana for batter makes the paniyaram spongy and fluffy. Try this you will find the difference. I came across this in a TV show before that I haven’t tried with sabudana now days I not making paniyaram without sabudana.

Ingredients:

Idli rice	1 cup
Raw rice (pachaarisi)	½ cup
Urad dhal	¼ cup
Sabudana (Jawarisi)	¼ cup
Fenugreek seeds	1 tsp
For Seasoning:
Mustard seeds	1 tsp
Split channa dhal	1 Tbsp
Split urad dhal	1 Tbsp
Onion finely chopped	1 cup
Green chilies	2-3
Coriander leaves chopped	¼ cup
Curry leaves chopped	few

 

Directions:

1. Soak sabudana separately for 4-5 hours. Soak rice, urad dhal and fenugreek together for 2-3 hours.
2. Grind everything together to a fine paste, like butter consistency.
3. Add salt mix well and ferment overnight (if you are in cold place it will take more time like 10 – 12 hours).
4. Heat two tablespoon oil splutter mustard seeds, channa dhal, urad dhal and green chilies, then add onion and saute until it turns soft add chopped curry leaves  and coriander leaves.
5. Allow it to cool, once it turns to room temperature add this onion mixture to fermented batter and mix well.
6. Heat the paniyaram mold; grease it with few drops of oil in each hole. Pour the batter sprinkle few drop of oil on top of that, after couple minutes you might see small holes (shown in picture) by that time flip it.

 

Allow it to cook for another few minutes. Insert a tooth pick to check its done. Remove and serve with any chutney.

 

 

 

Tip:

Click here to check pan details.

 

Linking to:  Do check other Blogging Marathoners here

Funny Sandwich

Today Blogging Marathon group is entering to fourth week, given theme for this week is Craft, art or misalliance. Today’s post is under food craft, hope most of you know I have twin toddlers and I always have hard time to feed them. Mostly I use to make some shapes for sandwich according their choice (that’s important), suddenly couple days back got some idea to link with my theme we can try some other funny shapes instead of regular shape, goggled and got few ideas. Hope you will like it.

 

Raindeer sandwich for this I used pretzel for horns black olives for eyes and mini M&M for eye balls, cream cheese and olive or cherry for mouth.

After finishing this one of my little one asked “mommy where are the ears?”  For the second one I used cheese for ears.

 

Linking to:  Do check other Blogging Marathoners here

Thair Semiya / Vermicelli with Yogurt

For most of the south Indians, meal will not complete without yogurt especially for lunch. When it comes to summer food theme the list will be incomplete without yogurt or curd. I know for south Indians its very simple and easy dish but couple of my friends asked for this recipe. This is one of the most wanted foods during our college days, my lunch box use to vanish in minutes.

Ingredients:

Vermicelli	1 cup
Onion chopped	¼ cup
Green chili	2-3
Ginger finely chopped	½ Tbsp
Plain Yogurt	1 cup
Milk	¼ cup
Salt
To Temper:
Mustard seeds	½ tsp
Urad dal	1 tsp
Split channa dal	1 tsp
Cashew nut	1 Tbsp
To Garnish:
Cucumber chopped	¼ cup
Black grapes chopped	¼ cup
Raw Mango finely chopped	¼ cup
Cilantro chopped	Few

 

Directions:

1. Dry roast vermicelli for 3- 5 minutes or until it start to change color. Keep stirring or else it will turn brown in bottom. Turn off the stove and transfer to another bowl and allow it to cool.
2. In another pan, heat a tablespoon of oil, saute green chilies, onion, ginger, curry leaves and few cilantro.
3. Once the onions turn light brown, add two cups of water and enough salt. Close the lid and allow it to boil.
4. When the water starts boiling add the roasted vermicelli and mix well, turn the heat to medium and again close the lid and cook until water is absorbed (vermicelli will also cook).
5. Turn off the stove and allow it to cool. Once it comes to room temperature add yogurt and milk mix well without any lumps.
6. Now heat another teaspoon of oil splutter the ingredients under temper, when it turns golden brown add to the vermicelli.
7. Finally add all the ingredients under garnish and mix them well. Serve with any pickle.

Note:

• For garnishing you can add grated carrot and pomegranate (I didn’t get on that day) which gives crunchiness.  
• You can add the ingredients under temper when your sautéing the onions. If you’re serving immediately, if you are planning to serve after few hours then do the tempering before serving.
• If you feel it’s thicker add some milk or yogurt. It can be refrigerated before serving.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer,

Vellarikkai Poricha Kootu / Cucumber Kootu

Cucumber is once of the vegetable which contains 96% of water content and also helps to control blood pressure, and a good food for weight watchers because of its low calories.

For some reasons I don’t like the cucumber salad, my husband love to have that any time. so I always try to make this kootu for adding cucumber in my meal. I don’t know how many for you know about cucumber fruit the yellow color cucumber, I have tasted it during my childhood days in my grandpa’s farm it use to taste great that too with sugar.

Coming to today’s recipe kootu is combination of dal and vegetables with spice. We can use white pumpkin, squash, chow chow (chayote), spinach, cabbage, etc.

 

Ingredients:

Bengal gram dal	½ cup
Cucumber cubed	3 cups
Salt
To grind:
Cumin seeds	½ tsp
Urad dal	1 tsp
Split Chana dal	1 tsp
Coconut grated	¼ cup
Dry red chili	2-3
To Temper:
Oil	1 tsp
Mustard seeds	1 tsp

 

Directions:

1. Boil 1 ½ cup water in a pan, when it starts to boil add dal cook with few drops of oil until the dal is  soft and tender (but not mushy).
2. Mean time heat a teaspoon of oil in another pan, splutter cumin seeds, add urad dal ans split channa dal, dry red chili and roast until golden brown finally add coconut and turn of the stove. Allow it to cool and grind to fine paste using little water.
3. Once the dal is cooked add cubed cucumber and cook for 2-3 minutes. Add ground paste and salt, mix well and cook for another 3-5 minutes.
4. Heat a teaspoon of oil and splutter mustard seeds and curry leaves and add to the kootu and serve with hot rice.

Note:

• When cooking dal, if you need more water add hot water.
• After adding cucumber, don’t cook for longtime or else it will dissolve.

Linking to:  Do check other Blogging Marathoners here ,  Jagruti's page, Celebrate summer

Vendhaya Idli / Fenugreek Idli

Next recipe under seasonal theme is Vendhaya Idli or Fenugreek Idli. Fenugreek is good to reduce the body heat, and also it’s good for stomach upsets and a must for nursing moms. Especially for nursing mom’s they can take fenugreek in any format and as many they need. It’s also good for diabetes patients. This is my moms recipe, she leant this from her periya amma.

Ingredients:

Idli Rice	2 cups
Fenugreek seeds	1 Tbsp
Urad dal	2 tsp
Backing soda	¼ tsp
Salt	as per taste
Water

 

Directions:

1. Soak urad dhal and fenugreek seeds together and rice in another bowl for about 6-7 hours.
2. Grind urad dhal and fenugreek seeds together for about 10 – 15 minutes or until smooth and fluffy by adding water little by little.
3. Grind rice separately to a smooth batter; finally mix both the batters by adding enough salt.
4. Allow it to ferment for about 8 hours or overnight (as you do for regular idli batter for me it took 12 hours).
5. After fermentation add backing soda and mix well. Grease the idli mold and pour enough batter in each mold and steam cook for 10 minutes.
6. Serve it with any chutney or sambar.

 

Note:

• The batter should be very thin like dosa batter. If your batter is thick then your idli will be hard.
• Fill your idli mold ¾, idli will rise.
• Better if you serve hot.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer