WTML Event

 

 

Here comes my next event for this month, Need to thank Gayathri who is writing under Gayathri’s Cook spot for past 2-3 years. She got such a lovely blog with vegetarian recipe and mostly with step by step pictorial explanation.

Walking Trough the Memory Lane is started by Gayathri in January 2012 and each and every month she gives a chance for co bloggers to host this event this month it’s my turn. Such a lovely topic, as soon as I saw the name I fall in love, because this event take you to the childhood, Yep you can cook and post what all food you learnt from you Mom, Dad, Grandma, Grandpa, Aunty, Uncle etc.. With a short story related to that dish in your life. 

 

I usually post every month at least one or two recipes for this event. One good thing is Gayathri will select an entry through random selection and give away the book for the selected entry. Note that books Gayathri gives are not sponsored and it’s her own contribution to the event.

Guess What?

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Desi Khana By Tarla Dalal

 

 

Here come the Rules:

• While posting the recipe give a link to this page and Gayathri’s Announcement page.
• Use of logo is appreciated because it helps to spread the word.
• Many entries per person are allowed.
• If you are linking an archived entry, please update it the link to this page and Gayathri’s Announcement page.
• Two entries from the archies are accepted.
• Only vegetarian recipes are accepted. Eggs not allowed.
• Non-Bloggers can also send in their entries by mail to manju.ju@gmail.com . I will include it in the round up.
• Please like our Facebook Pages and follow us through GFC.
• Use the linky tool below for sharing your recipe in this event.
• Event Starts on July 1st and ends at July 31st

 

On the first of August, Gayathri will select a lucky winner and send a mail. After receiving her mail, you can give an address to which she needs to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.

Due to some issue in my linky tool its not working, so please share your recipes through my email manju.ju@gmail.com I will add them in roundup. sorry for the inconvenience.

 

I request all my readers to help me in making this event a huge success.

Thanks You.

 

Share your recipes here.

Raw Mango Rice / Maanga Sadam

Green is one of the pleasant colors for eyes, when it’s coming to cooking with green there are lot of vegetables available in green. Even we use to refer leaf vegetables as greens, which are healthy ones. Hope you might have found today’s color right now, Yep its green, I choose green mango as main ingredient but the final result is yellow.

Ingredients:

Raw mango	1 ½ cups
Cooked Rice	3 cups
Mustard seeds	1 tsp
Split chana dal	1 Tbsp
Split urad dal	½ Tbsp
Cashew nut	1 Tbsp
Roasted peanuts	2 Tbsp
Asafetida	A pinch
Turmeric powder	¼ tsp
Green chili	2-3
Curry leaves	Few
Cilantro	Few
Salt
Oil

 

Directions:

1. Peel the skin of green mango and shred it.
2. Once the rice is cooked spread that in a large bowl and allow cooling.
3. Heat oil in a kadai, splutter mustard seeds and asafetida then add split chana and urad dal saute for a minute.
4. Next add green chilies, cashew nut and peanut when they start to turn brown add turmeric, curry leaves and cilantro (half portion).
5. Saute for few more seconds and add shredded mango and salt, give a nice stir and turn of the stove.
6. Then add cooled rice and mix well. Garnish with remaining cilantro and serve it hot with chips.

 

 

Note:

Mango should be very sour then only you can get good flavor in rice.

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#29

 

Orange Carrot Jiuce

Now only summer started here but it’s already too hot to go out, need lot of fluid that too for kids they always need something new. Last time when we went to shopping, found Florida sweet orange and bought a huge box, my kids favorite fruit. Daily tried different flavored orange juice in that orange and carrot combination turned out so good. For the second day of cooking with colors I choose orange and carrot, no other combination will bring this bright orange color.

 

 

 

Ingredients:

Fresh Orange Juice	1 cup
Fresh Carrot Juice	1 cup
Lemon Juice	½ Tbsp
Mint leaves crushed	4-5
Ice cubes	¼ cup
Honey	1 Tbsp

 

Directions:

1. Take one cup fresh orange juice (I used 2 oranges for this).
2. Peel carrot and chop roughly using ¼ - ½ cup water blend that well and filter the juice.
3. In a big mixing bowl add both juices with honey, lemon juice and ice cubes, give a nice stir. Finally add crushed mint and serve. If needed you can refrigerate and serve.

 

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#29

Shahi Paneer

Shahi Paneer is one of the famous Mughali Cuisine side dish, as the name says Shahi means Royal it’s one of the very rich gravy. I have heard about this but didn’t have any idea how to make. When I am searching about this got lot of confusion then thought ask my friends for original recipe, finally got help from one of my co blogger Vaishali tried her version and it was awesome which I am sharing here. Thanks vaishali for your recipe.

For the next three days I am going to post under Cooking with Colors theme for BM. Valli gave a list of ingredients for colors, when I am going through that felt need to thank God for giving us such a wonderful colors in our food. For the first day I choose white color the given ingredient was Paneer.

 

Ingredients:

Paneer	1 cup
Tomatoes chopped	2 cup or 3 medium size
Cashew nut	7-8
Ginger chopped	1 Tbsp
Garlic chopped	1 Tbsp
Roasted Cumin powder	1 tsp
Kasthoori Methi	1 Tbsp
Chili powder	2 tsp
Turmeric powder	¼ tsp
Fresh cream	½ cup
Cilantro	for garnish
Salt
Oil

 

Directions:

1. Soak cashew in hot water for 10 – 15 minutes. Grind tomatoes and soaked cashew to a smooth paste.
2. Heat oil in a pan, fry ginger and garlic with a pinch of hing (optional), then add the ground tomato paste.
3. Allow it to cook for 4-5 minutes, then add cumin powder, chili and turmeric powder. Give it a nice stir, add methi salt and enough water and allow it to cook until the oil start to ooze out.
4. In this stage add paneer and cream mix well and allow cooking when it comes to first boil. Turn off the stove and garnish with cilantro. Serve this with rice or roti.

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#29

Sweet Urad Dal Vada / Enippu Ulundha Vadai

For the final day another interesting sweet, Sweet Urad dal Vadai (Enippu Ulundha Vadai), I tasted this after years during my last India trip. Thinking about this for longtime, finally the came and tried this last week.

Ingredients:

Split Chana dal / kadalai parrupu	1 cup
Urad dal	1 cup
Jaggery	1 cup
Oil	for deep frying
Salt	a pinch

 

Directions:

1. Soak urad dal and split chana dal separately for 3 hours.
2. Drain the water completely and grind both dals to smooth batter without adding any water.
3. Finally add both dal together with jaggery and grind for few seconds (just to mix everything together).
4. Heat oil in a kadai, take a tablespoon of batter and carefully drop in oil and cook in medium heat until it’s cooked inside.
5. Drain the excess oil in tissue paper and serve this with banana, ghee and honey mixture.

 

Note:

• In this sweet the sweetness will be mild, so to compensate that it is served with banana honey mixture. But I love the mild sweetness so skipped the banana part here.
• When grinding the dal don’t even add a single drop of water, if you find its hard to grind add a small piece of jaggery it helps to grind.
• By the same time don’t add to much jaggery just one or two small pieces.
• Finally after adding 1 cup jagger don’t grind for long time, as soon as you add the jaggery you can see the batter will start to lose the thickness.
• If you grind longtime then you might not able to make the vadai, to avoid this you can use 1 ¼ cup split chana dal.
• If using powdered jaggery don’t grind just mix using hand. You can substitute palm sugar instead of jaggery.

 

Linking to:   Do check other Blogging Marathoners here,  Priya's CWS Page

 

 

Godhumai Halwa/ Wheat Flour Halwa

Today’s recipe is one of the famous south Indian sweet Halwa, Tirunelveli is famous for this halwa. For traditional godhumai halwa we need to soak whole wheat for 8 – 10 hours then grind and extract the milk out of it and then it’s cooked with sugar and ghee. Since it’s a long process tried this quick version it turned very close to original one. Halwa is one of my favorite sweet, whenever I have a craving for this my mom use to make maida halwa in the same way.

 

 

Ingredients:

Whole wheat flour	1 cup
Sugar	1 ½ cup
Ghee	¾ cup
Water	2 ½ cup
Cashew nut	1 ½ Tbsp
Raisin	1 Tbsp

 

Directions:

1. Sift flour in a large mixing bowl, add water and make lump free batter. Batter should be milk consistency so if needed add another half cup of water.
2. Heat one tablespoon ghee and roast cashew nut and raisin once it’s done remove and keep aside.
3. In the same pan add wheat flour milk with 2 tablespoon of ghee and start to cook on medium heat.
4. Keep on stirring within few minutes the mixture will start to thicken, in this stage add half sugar and half portion of ghee.
5. Again keep stirring until all ghee is absorbed, then add the remaining ghee and sugar keep stirring.
6. After 10 minutes the mixture will start to leave the pan. In this stage add cashew nut and raisin.
7. Keep stirring for another 5 minutes or more in one stage the mixture will comes together like dough and looks transparent, turn off the stove.
8. Transfer the mixture to greased plate, using a greased flat bottomed bowl smooth the top surface and allow it to cool.
9. When it is warm enough to cut grease a sharp knife and slice it as required and enjoy.

 

Note:

• If you are not sweet toothed use 1 ¼ cup sugar.
• When halwa is done you can see the shininess.
• If you don’t mind about ghee add another 2 tablespoons.
• Instead of whole wheat flour you can use atta flour too.

Linking to:

 

Do check other Blogging Marathoner's here.