Event For August and TWO Giveaway Cookbooks

Hi Friends!

I’m just squeezing out time to post the event as I’m in the process of moving into a new city and days are just too tightly packed.

The event of august is going to be fun for kids and family as you get a chance to try out a variety of Pizza, pasta and noodles. The event is guest hosted by a dear friend Jayasri of  Samayal Arai. She has posted  the details of the event  and one can hop to her space to check out that.

The giveaway book has been sponsored by www.tarladalal.com. Since it is a small cookbook they are going to give two cookbooks. The winner will get

 

Both the books are worth having as they are filled with innovative ways of cooking the noodles, pizza and pasta.

Let me reiterate again that to win the giveaways you have to follow my blog publicly and be a fan of my space. One has to comply to both the conditions to win the giveaway.

For winning the giveaway, after you have finished sending your entry to Jaysri, leave the link to your post in the comment section and mention clearly how you are eligible for the giveaway. For multiple entries leave the links separately as this increases the chance of winning.

The giveaway is only shipped in India so the winner needs to provide me with an address in India within two days of announcing the winner else a new winner will be chosen by me.

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Stuffed and Batter Fried Bread Rolls.. a treat from my cousin’s kitchen

Hello everyone.

During my recent visit to my mom’s place I was invited for a dinner at my cousin P’s place who has moved in with her in laws after staying in Bangalore for a few years. She herself is a good cook and keeps trying new in her kitchen. She served me these deep fried, spicy and savoury stuff and told me that it is her MIL’s creation. One bite into it and I was craving for the recipe.

Post dinner I asked her can I click the pics and get the recipe, to which her MIL Sandhya Mavshi very generously agreed. She is a sweet heart, she explained me the recipe in utmost detail and I eagerly scribbled it down. Thanks Mavshi for the recipe, I thoroughly enjoyed eating and clicking this delicious savoury. I’m looking forward to learn more from you.

This can make an excellent evening snack and even a starter.

Kindly excuse me for the pics (night shots).

I am also excited to tell you that for my previous post Mozzarella-Baby Corn Fritters with Chilli Jam which I had learnt from Chef Parag Kanhere( celebrity chef), the Chef himself has appreciated and commented, thanks so much Chef, you surely made my day.

Ingredients For Stuffing

To grind

1” ginger

4green chillies

1tsp coriander pwd

1tsp cumin pwd

1tsp fennel seeds

6-7 small pods garlic

For the stuffing

1/2tsp oil

1/2tsp red chilli pwd

1/4tsp turmeric pwd

1/2tsp asafoetida

the grinded paste

1 big onion chopped

4 medium sized boiled potatoes

chopped coriander

1tsp lemon juice

For Batter

1/4 cup urad dal flour (black lentil flour)

1/8 cup besan (chick pea flour)

red chilli pwd to taste

salt to taste

1/4tsp cumin

1tbsp hot oil shortening

a pinch of baking soda

also

oil for deep frying and bread slices

Method

Grind together all ingredients under the heading ‘to grind’ to form a paste.

For the stuffing-

Heat 1/2tsp oil and add asafoetida followed by chopped onions and sauté. Add turmeric, chilli pwd, grinded paste, salt to taste and mashed potatoes. Cook for 2-3 mins. Cool and add lemon juice and chopped coriander.

Make small balls of the stuffing.

Batter-

Mix all ingredients and enough water to make a batter ( dosa consistency).

To Assemble-

Soak the bread lightly in water and squeeze out excess water.

Keep a stuffing ball in the centre of the bread and cover it from all the sides.

Dip this bread roll in the batter and deep fry on a medium flame. Remove on a kitchen towel.

Cut the batter fried roll into halves and serve with green chutney.

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Assemblée générale 2011

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Mozzarella and Baby Corn Fritters With Chilli Jam

Hi!

There are days when you feel gloomy and life seems so out of control by the things happening around us and sometimes the weather makes you feel gloomy. In my case both the things happened together and I was not ready to feel lost and sad, so I decided to cheer myself as well as the kid. These days it is mostly the two of us at home so I land up cooking for both of us. Since the kid loves fried food I thought of making some fritters which perfectly suited the cloudy weather outside.

I had read this recipe made by Chef Parag Kanhere recently and was too inclined to try the chilli jam. The original recipe asks for sweet corn, since I am in the process of winding up in this town I was surely short of it but I had some frozen baby corn which I brought to good use in this preparation. 

After making the fritter and jam, while I served the combo to the kid I was pretty apprehensive as I knew he would love the fritters as it had cheese in it but how would he take the chilli jam was surely a doubt I had…..! All my doubts vanished the minute he dipped the fritter in chilli jam and took his first bite, the very instant his thumb was up and he said ‘MOM IT’S AWESOME’. I simply beamed with joy as the dual purpose was served effectively… I was cheered up and the kid enjoyed the food .

The chilli jam is surely a quick thing to make and is an absolutely great accompaniment for fritters or chips too. I know it is going to frequent my kitchen. I must thank the Chef for such a star preparation .

Ingredients For Mozzarella and Baby Corn Fritters

a cup of mozzarella

2-3tbsp finely chopped bell peppers

5-6 baby corns crushed coarsely

3 green chillies finely chopped

2 small potatoes boiled

2tsp fresh g-g paste

1/2tsp white pepper pwd

a mix of bread crumbs and corn starch

Ingredients for Chilli Jam

2tbsp castor sugar

2tsp red chilli paste

1/2 lemon’s juice

a dash of finely chopped ginger and garlic

salt to taste

Method For Fritters

Mix all the ingredients under the heading fritter and make small balls using it. Ensure that the binding is firm enough.

Roll the balls thoroughly in a mix of bread crumbs and corn starch.

Deep fry the balls on  a medium flame.

Serve hot with CHILLI JAM.

Method For Chilli Jam

For the JAM heat the sugar on low flame till it caramelizes lightly.

Remove from fire and add the chilli paste and lemon juice and keep stirring continuously.

Add g-g and salt to taste. The jam is ready. Use it as a dip.

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Dal Muradabadi… a lentil preparation for a healthy breakfast

Hi friends!

I hope all of you had good time with friends and family in the summer and relished cool drinks and ice-creams. As for me, I had a good time relaxing at home and at my Mom’s place too but the best time was when I and DH took a short break in Uttaranchal and spent quality time together without the kids. The break surely re-energised us.

 

We tried a lot of food during this period and I was always looking forward to learn the interesting preparations  served especially during breakfast. After coming back I have been trying those and now I’m ready to post them one by one.

One such interesting preparation which I had at Kanatal Resorts and Spa was the Dal Muradabadi. It’s a very simple preparation made with the yellow moong dal and needs very few ingredients to make. The end result surely is a tasty, wholesome and nutritious breakfast which is high on proteins. The lentil itself is easy to digest and cooks very fast making the preparation ideal for breakfast. It is a perfect dish for people who do not eat onion, ginger and garlic as this is a Jain preparation.

This can also be served as a side dish and will make a filling lunch box item.

Ingredients

about 2 cups of soaked split yellow lentils ( dhuli moong dal)

about 3tbsp oil

3-4 green chillies sliced

a generous pinch of asafoetida

salt to taste

a pinch of turmeric

1tsp cumin seeds

Method

Wash about 1-1/2 cups of lentils and soak in water for half an hour.

Strain the water and keep it, do not throw it will be used later in the preparation.

Heat oil in a non stick pan and add cumin seeds, let them splutter. Now add green chillies, asafoetida and turmeric.

Tip in the lentils and mix well. Add salt to taste and enough water for the lentil to get cooked. Cover with a lid and cook on low flame till done.

Evaporate the water completely on high flame if some is still left as it is a dry  preparation. While doing this mix the lentils gently else it can turn mushy and the preparation requires each grain to be separate.

Serve it with a dash of lime and  some chopped cilantro.

Sending it to Sobha’s event

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