Aloo Methi/ Potato With Fresh Fenugreek, Dry Version

          Potatoes, there can be very few people who'll say 'I hate this vegetable', we might be avoiding it for health reasons, but then the simple potato curry is always very tempting. My daughter loves potatoes, so I make them at least once a week, and this combination with methi/ fenugreek leaves is simply too good. I have another version in my blog which has some gravy, this one is a dry version. I have used Tarla Dalal's recipe, I know, I'll be making this again and again..

Need To Have

• Potatoes - Boiled, peeled and cubed - 21/2 cups
• Chopped Methi - 3 cups
• Ginger - 1" piece, grated
• Garlic - 2 cloves, grated
• Green Chilly - 1, chopped finely
• Dried Red Chillies - 2
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 2 teaspoons
• Asafoetida - 1/4 teaspoon
• Cumin Seeds - 1 teaspoon

Method

          Dry roast the red chillies and break it into small pieces and keep. Add a little salt to the methi, leave it for half an hour and squeeze out the water. Heat some oil, add the cumin seeds, when it starts sizzling, add the ginger, garlic and the red chillies, saute for a minute till the raw garlic smell goes off. Then add the diced potatoes and saute for about 5 minutes.

Now add the turmeric, coriander powders, asafoetida and salt, chopped methi and green chilly, mix, cover and cook on slow heat for about 10 minutes. Serve it warm with pooris or rotis.

Note
Don't skip the step, squeezing the excess water from the methi, otherwise the dish will not come out dry.
You can use baby potatoes or any potato that doesn't turn mushy will sauteing.
Use fresh coriander powder if possible, it always adds to the flavor.
You can find fresh fenugreek leaves in Indian stores, you can also use the frozen one too, in fact, I always, clean, chop and freeze the methi, so that I can use it later.

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Thumbprint Cookies, Eggless

          Looking back, I realized that I have not baked that many cookies as cakes, so the other day, when I had made up mind to bake something, I decided that it was going to be some kind of a cookie. Googled and finally settled down with these Thumbprint Cookies, the name because of the thumb-like depression in the center of the cookie which is filled with some jam or jelly. I have used Apricot Preserves for the filling, and I have made an egg less version, if you like the soft, short bread like cookies then, this is for you..

Original Recipe Source : Joy Of Baking

Need To Have

• All Purpose Flour - 1/2 cup
• Powdered Sugar - 2 tablespoons
• Butter - 2 tablespoons
• Flax Seed Powder - 1/2 tablespoon
• Hot Water - 11/2 tablespoon
• Vanilla Extract - 1/4 teaspoon
• Baking Powder - 1/4 teaspoon
• Salt - a pinch
• Walnuts - roasted and finely chopped, 1/4 cup or a little more
• Apricot Preserves - enough to fill the cookies

Method

          Add the flax seed powder to the hot water and leave it for 10 minutes. Beat the melted butter and sugar. To this, add the soaked flax seed,  and beat well. Now mix in the vanilla extract, baking powder and salt.

          Then add the sifted flour and bring everything together to form a dough. Divide into 10 balls, and flatten them a bit.

          Roll and press them in the chopped walnuts and arrange on a greased baking tray. Using a small spoon or your thumb, make a small depression in the center. Fill them with 1/2 teaspoon of the apricot preserves. Bake them at 180 C for 15 minutes. Cool completely.

Note
If the dough is too sticky, leave it in the refrigerator for 1/2 an hour and then proceed.
The nuts have to be chopped very finely, otherwise they'll not stick to the cookies, like mine.
Also, take care there are no big pieces of fruit in your jam or preserve.
If you want to store the cookies for more than 2 days, then don't fill them with the jam, bake it without it and fill it just before serving.
Make a nice depression, otherwise the jam will overflow like mine.

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Pineapple Rasam/ Clear Soup

          Rasam is a must in the lunch menu when my husband is around. Most of the times, I use the ready made rasam powder and it'll usually be a tomato, lemon or garlic rasam. I had this small tin of pineapples, when thinking about how to finish it, this Pineapple Rasam popped up. Though I've had it many times and made it at home a couple of times, I was not really satisfied with the taste. This time, I used freshly ground powder and I don't know what, everything fell into place and the rasam was very flavorful and tasted awesome, this one's a keeper..

Need To Have

• Pineapple - 2 rings - tinned
• Tomatoes - 2
• Cooked Tuvar Dal - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1
• Curry Leaves - 5
• Coriander Leaves - 1 tablespoon chopped

To Powder

• Dried Red Chilly - 1
• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Black Peppercorns - 1/2 teaspoon

Method

          Grind together all the ingredients given under 'to powder'. Chop the tomatoes and the pineapple slices.

          Heat some oil, add the tomatoes and pineapple pieces, saute till the tomatoes start turning mushy, add the ground powder, cooked tuvar dal, 2 cups water and salt. Cook for about 5 minutes.

          Add the chopped curry leaves and coriander and switch off. Heat a teaspoon of oil, add the mustard and cumin seeds, when it starts spluttering add the dried red chilly and asafoetida and switch off. Add this to the rasam and serve hot with rice.

Note
If using fresh pineapple and if it's not really sweet, add a teaspoon of jaggery, mine was sweet since it's preserved in sugar syrup.
Before switching off, if you feel the rasam is too thick, then add a little water.
The tuvar dal is cooked with a pinch of turmeric powder.
The quantity is enough for 3 to 4 servings.         

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Roasted Broccoli With Parmesan

          Broccoli has become a family favorite, even after coming to India, I buy it at least once a week. Though we can do some Indian recipes with it, personally I like it in the form of a stir fry or simply blanched with some dip. The vegetable should not be overcooked, should retain a slight crunchiness. This dish is again very simple to make, tastes really good and will definitely be loved by kids, can serve it as an healthy appetizer or snack..

Need To Have

• Broccoli - 1 medium size
• Garlic - 5 cloves, chopped
• Pepper Powder - to taste
• Lemon Zest - from a lemon
• Lemon Juice - 1/2 teaspoon or to taste
• Kraft Parmesan Cheese Powder - 1 tablespoon or to your taste
• Salt - to taste

Method

          Wash and blanch the broccoli florets. Heat some olive oil, add the florets and salt, stir fry for about 5 to 7 minutes, till it starts turning golden brown, or looks roasted. At this stage, add the lemon zest, lemon juice, pepper, toss it, serve it hot topped with the Parmesan cheese.

Note
This tastes best when served hot. Saute and keep the broccoli, just before serving, warm it in the oven or on stove top, add the remaining ingredients and serve.
You can do the roasting process in the oven.
Add salt wisely, since you are adding cheese at the end, and also it's upto your taste, how much pepper, lemon juice and cheese you add.

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Enquête Publique Concession de Lavergne

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Winner Of CupoNation Giveaway eVoucher

 

Hi all!!

Finally I’m able to post the winner of the giveaway sponsored by cupoNation. There were a total of 44 entries from 16bloggers. I had mentioned in the announcement page that every recipe posted will be accepted as one entry plus for both FB likes will be accepted as 2entries and subscription to Foodelicious, as one more entry. Based on the comments that you have left in the announcement page and the recipes linked, I’ve created an excel sheet and counted the number of entries per blogger. I’ve posted two recipes but I’m going to exclude myself while using random.org to pick the winner, so there will a total of 68 entries instead of 70 to be picked as a winner. All the recipes can be checked here.

 

 

1. Raksha from Raksha’s Kitchen
2. Raksha
3. Raksha
4. Raksha
5. Raksha
6. Sharanya From Sara’s Tasty Buds
7. Sharanya
8. Sharanya
9. Sharanya
10. Sharanya
11. Sharanya
12. Sharanya
13. Sharanya
14. Sharanya
15. Sharanya
16. Sharanya
17. Sharanya
18. Sharanya
19. Sharanya
20. Sharanya
21. Sharanya
22. Sharanya
23. Sanoli Ghosh from Sanoli’s Recipes
24. Sanoli Ghosh
25. Sanoli Ghosh
26. Sanoli Ghosh
27. Sanoli Ghosh
28. Sanoli Ghosh
29. Sanoli Ghosh
30. Nabanita Das from Esho Bosho Aahare
31. Nabanita Das
32. Nabanita Das
33. Nabanita Das
34. Nabanita Das
35. Nabanita Das
36. Naaz from Ammi Rasoi
37. Naaz
38. Naaz
39. Naaz
40. Naaz
41. Chaitra from Aathidyam
42. Chaitra
43. Chaitra
44. Chaitra
45. Chaitra
46. Jyothi Chhabria from This N That Of Food & Life
47. Jyothi Chhabria
48. Jyothi Chhabria
49. Jyothi Chhabria
50. Pramitha from Pramitha Loves Cooking
51. Pramitha
52. Pramitha
53. Pramitha
54. Shruti Dhingra from Shruti Rasoi
55. Shruti Dhingra
56. Shruti Dhingra
57. Lubna Karim from Yummy Food
58. Ramya Krishna Murthy from Lemon Kurry
59. Kauser From Kausers Kitchen
60. Kauser
61. Kauser
62. Kauser
63. Being Fab from Shocks & Shoes
64. Being Fab
65. Being Fab
66. Deepa From Hamaree Rasoi
67. Deepa
68. Anshu From My Mom’s Recipes
69. Pari from Foodelicious
70. Pari

As I’ve mentioned above that I ‘m using random.org to pick the winner. So, out of the 68 entries the winner is

No.34 which is of Nabanita Das from Esho Bosho Aahare. Congrats dear, you get the Rs.1000 voucher from Flipkart sponsored by cupoNation. Please mail me at cookingoodfood@gmail.com within two days, so that I can send you the voucher details.

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Thakkali Saadam/ Tomato Rice

          My daughter is not a big rice eater, anytime, she prefers rotis, idlis or dosas to it, the only exception being a couple of mixed rice varieties, like the lemon, tomato and tamarind and of course thayir saadam. Tomato rice is an all time favorite as far as my family is concerned. There are a couple of versions of it, I follow my mother's, no masala items, the green chillies give an unique flavor to it, a simple but extremely delicious one..

Need To Have

• Rice - 2 cups
• Tomatoes - 13 medium
• Green Chillies - 10 chopped
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1 teaspoon
• Chana Dal/ Bengal Gram - 2 tablespoons
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 20
• Salt - to taste

Method

          Chop the tomatoes finely. Cook the 2 cups rice and cool it. Heat some oil, add the chana dal and the mustard seeds, once it starts spluttering, add the asafoetida, green chillies and curry leaves.

          Mix for a few seconds, then add the chopped tomatoes, turmeric powder and salt. Keep cooking till the tomatoes become mushy and all the moisture dries up and oil starts leaving on the sides. This takes anywhere between 20 to 30 minutes, depending upon the quantity, the pan used and the amount of heat. Cool the mixture and mix it with the cooled rice. Serve it at room temperature.

Note
Use ripe, juicy tomatoes.
When I was in the US, I used to add a couple of tablespoons of canned crushed tomatoes, if the tomatoes were not sour enough.
Also once the moisture dries up, do the last part of the cooking on low heat, then only the tomatoes will start leaving oil, otherwise it will start sticking to the pan.
Mix in the masala, a little at a time to the rice, taste and add more.
I recommend raw rice or parboiled rice ( at Indian stores), or long grain jasmine rice, not basmati rice, the flavor from the basmati rice spoils the dish.

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