Don't wonder why I am posting a cold soup when we still have chilled winter days here, as of my last post when we had that beautiful day the saga continued,  I needed something cold to eat as well, I did quite a lot shoots that week, as I went crazy when I saw the sun!

After long day's work in the garden, I didn't want to spend too much time in the kitchen.  I wanted to fix something quickly.  When I stood in my refrigerator my mind went blank!  kidding! my mind was blank because I hadn't made up my mind about what to cook ?  Let me make a one pot meal with rice dump everything in my cooker and that's it! My daughter came down and said make some soup mom as we have some French Bread.  So, Ok!  I know what to make,  next is which vegetable or any other ingredient? That's when I saw these bunch of Beetroots I had, actually loads of them!  I decided on making a Beetroot soup but didn't want to have it hot so decided on making it cold.  I had been chopping and trimming all my plants, I have a Bay leaf tree and a Kaffir Lime tree you must have noticed it in my last post, I used them to decorate my styling :), I used those fresh cut leaves in my soup.

This soup was so delicious for the weather, it had some sweetness and it is very easy to make.  It might not be everybody's cup of tea if you like beetroot you might like this.  But, it went so very well with my bread I had 2 cups of it, I had some left over which I had it in my fridge next day hubby came home and had it.  He loved it too.

If you try this and like it share it with me, I would love to hear from you...,

Cold Beetroot Soup or Chilled Beetroot Soup

Recipe Author: Jayasri
Recipe Type: Soups
Prep time: 5 minutes
Cook time: 15 minutes
Serves : 4
Shelf time: 2 days

Ingredients:

3 Medium Sized Beetroots
1'' Ginger
3 Garlic cloves
4 Kaffir Lime Leaves
2 Cups thick Yogurt
2 to 3 tbsp Cre'me Fraiche (optional)
4 to 5 tbsp Chopped Chives/Coriander
1 tbsp Cumin seeds
2 to 3 Bay Leaves
4 Cloves
2 tsp Black pepper

Method:

Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
Steam them all in 1 cup of water for 3 whistles.
Once cool discard  the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
If you want it thick and creamier add more yogurt or add water  to make it slightly semi liquidy.

Season it with pepper and salt if  you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes:

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

Print

Cold Beetroot Soup

Beetroot soup served chilled or cold is delicious during summer for a cooling tummy and also yummy to enjoy this one quick to make recipe.

Course Breakfast, Dinner, Lunch box

Cuisine International

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Medium Sized Beetroots
• 1 '' Ginger
• 3 Garlic cloves
• 4 Kaffir Lime Leaves
• 2 Cups thick Yogurt
• 2 to 3 tbsp Cre'me Fraiche optional
• 4 to 5 tbsp Chopped Chives/Coriander
• 1 tbsp Cumin seeds
• 2 to 3 Bay Leaves
• 4 Cloves
• 2 tsp Black pepper

Instructions

• Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
• In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
• Steam them all in 1 cup of water for 3 whistles.
• Once cool discard the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
• Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
• If you want it thick and creamier add more yogurt or add water to make it slightly semi liquidy.
• Season it with pepper and salt if you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.
If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

The post Cold Beetroot Soup appeared first on My Veg Fare.

This recipe is not something new as I said earlier, A new wine in an old bottle, A slight twist to our authentic Urad Dal vada recipe, A twist which our customers loved, so  has come to e-book, as my judges, critics showed a thumbs up sign, It all started with something I promised my kids I would prepare it when they came back from college, Now, what was it , It is something everybody loves , Gobi Manchurian, my kids love it as everybody who has tasted it do, It is a fusion of Indo-chinese cooking, but,  decided to make something else, ( Just like I twist my reicpes!!).   When Kalyani announced this month's Magic mingle - Urad dal and Lemon, I have been thinking, and I came up with this, I was a bit worried to post, as one of the posts I made with Haldiram's samosa and turned it into a chat, one of the readers thought that it was ridiculous to make chat like that, Personally I feel their is no such specific recipe that you have to make chat only with these, right ?.  In Bangalore we have so many chat center's and you would be surprised to know the different kind of chats people make, eat and enjoy.  Thinking in that line I thought why not when you like Vada, Dahi in your chat why not turn it into a chat., to make slightly healthier I added some more Dals to it, But, it totally your choice to make it the way you want to give it a twist.., I will give you some variations in the end.
Coming to my recipe.. what and how I made it. read through...

URAD DAL VADA CHAT

INGREDIENTS:
FOR THE VADAS
1 Cup Urad Dal
2 tbsp Channa dal
1 tbsp Moong dal
2 tbsp cup Horse Gram / Kollu
1 tbsp Poha / Avalakki /thick flattened Rice flakes
1/4 cup +2 tbsp water
2 tbsp Lemon Juice
1 capsicum / Pepper
3 to 4 Green chillies
1 tsp coarsely crushed Pepper
1'' Fresh Ginger
salt as required ( 1 and 1/2 tsp)
A pinch of Asafoetida
A pinch of Baking soda

FOR THE CHAT
2 Carrots finely grated
2 Onions chopped fine

1 tsp Chilli powder
1 tbsp Lemon juice
2 to 4 tbsp finely chopped coriander leaves
1/2 tsp salt
2 tsp Chat masala powder

FOR GARNISHING
Fine Sev and spiced Mixture ( I have used murmura mixture) as required
Sweet Chutney
Green Chutney

FOR DAHI MASALA
1 Cup of fresh thick Yogurt / Dahi / soy yogurt
1/w tsp sugar
1/2 tsp Chat masala
1/4 tsp salt
1/4 to 1/2 tsp Chilli powder ( as required)

METHOD:

FOR MAKING VADAS
Soak Urad dal, channa dal, moong dal and Horse gram for 3 hours.  Wash and soak poha saperately.
Chop Capsicum / green pepper, Green chillies, curry leaves and crushed Black Pepper.
Grind all the soaked Ingredients above with ginger and poha in it. use very little water, by sprinkling or tbsp water now and then, and grinding it into a smooth paste,
Important point: Do not add too much water, this will make the batter obsorb more oil and vadas will be very oily and kind of losses its texture, Once it is completely grinded well, you will notice that batter when picked will not stick to your hands, it will fluffy.

Once the batter is ready add all the other Ingredients mix well and fry them in hot oil, make small round balls with a small hole in the middle and fry them. Heat the oil, hold your palm on top of the oil ( not very close ), when you feel the heat that means your oil is hot, keep the flame to medium add a drop of the batter to check if it is hot, within a few seconds if the batter springs on to the top that means your oil is perfect. Now fry the batter as vadas, once they are golden red in colour, take them out of the oil and drain them on a kitchen paper.

METHOD TO MAKE THE CHAT
Grate carrots, chop onion, and all the other Ingredients under chat mix well and keep aside, do not add salt.
Once the vadas are ready add salt and lemon juice to the chat otherwise it will start giving out water, so add it in the end mix well just before serving.

METHOD TO MAKE DAHI MASALA
Take 1 or 2 cups of Plain Yogurt / Dahi in a bowl to this add little salt ( not too much as vada, chat mixture all have salt in it ), then add required quantity to chat masala, chilli powder, sugar accordingly as required to the quantity of Yogurt you are using. Above I have give for the quantity of one cup mix well and use.

ASSEMBLING DAL DAHI VADA CHAT
Cut the vadas horizontally into half, place them on a plate, sprinkle the chat mixture on top of it, then add the sev or some spicy mixture on top of it, add sweet chutney, green chutney as required to the Dal vada, you can enjoy the chat as it is or you can add Dahi Masala to it and enjoy the chat.

We all loved the chat with Dahi / Yogurt Masala, it was very tasty.  So, I decided to call this Dal Dahi Vada Chat.
This was my chat as I just ate one (a little bit one was mine!!) , cut the vadas horizontally into half, sprinkle the chat on top of it as shown in the pictures, then pour Dahi Masala on top of it. Enjoy...

This Chat goes to Magic Mingle of Kalyani's this month she gave us Urad dal and Lemon juice., tune in I have some more recipes on this combo..

VARIATION: You can just make this with only Urad dal,  You can omit capsicum/peppers from this above recipe, Make it VEGAN by not using Yogurt in this recipe or you can use soy yogurt.

The post Dal Dahi Vada Chat appeared first on My Veg Fare.

Queen of Sheba and King Soloman were two characters glued to my mind from my childhood, I always loved reading story books, comics and especially books like Akbar and Birbal, Chanakya, Tenali,  were mesmerizing characters, writing about these books are bringing back lot of childhood memories and loads of books I miss and wouldn't mind reading them all over again.
So, the next question  is ? Queen of sheba and Julia Child, what is the connection between these two. Julia child is an other character I was so loved, when I think back, I never knew who Julia Child was, blogging has brought me to a new world to know about not just recipes but most of the time particularly with International cuisine, why was this recipe named so, what's is the uniqueness of this recipe, who was behind it ?, why did they call it so ?, which place and why has its origin from here etc.., etc.., right ? you too agree with me right ?.

I came to know about why Julia child especially called this cake Rene de saba ( Queen of sheba ), from our beloved Google that when she made this cake she thought this cake is delicious it is fit for a queen and named it after her.
Queen Sheba like King Soloman was famous for her wisdom and also for her beauty and wealth, she is spoken about in Ethiopian history, the Bible and the Qua'ran.
Coming back to this recipe, this recipe is in her book ''Mastering The Art of french cooking'' by Julia Child,  I came to know that this is the last recipe in her book. As I had already made this cake for the Book club by Simran.  I contacted Swathi of Zesty South Indian Kitchen 
who is the brain child for this Baking Partner group and told her about it, and said may be I will try a Eggless version of this cake, and she was delighted and said go ahead and bake it.
I actually should have remembered something before I baked this cake Eggless.  Do you know why ? actually long back I had baked something like this for a brownie. well, was it not a good introduction  that the cake I baked it for the first time was a disaster. The cake was delicious but just collapsed in the middle!! :)), No problem, I had some Ice cream asked my kids to enjoy it, actually they liked it as it tasted like a brownie, anyway that was done and dusted, I went to work, but kept thinking about it, I was really upset that I couldn't achieve it.
Came back home in the night, asked my daughter to measure the ingredients again and set about baking the cake, that was then I was telling her we will reduce the butter content and choco content in it and see what happens, the best thing was she was the one who helped me with the baking ingredients for the first time, just because of  that I think she remembered the measurements and told me mum, I think the butter and chocolate are of almost equal quantities, what do you want me to do ?, I was quite surprised at her memory as she was not too keen on helping me with the cake baking, so we both decided that we will reduce chocolate and butter to the same quantity  and see what happens.
so, this is how I made it...,

EGGLESS RENE DE SABA AVEC GLACAGE AU CHOCOLAT
For an 8'' pan
Baking time: 25 - 30 minutes

Ingredients:
65 grms ( around 2/3 cup) Plain flour*
74 grms ( around 3/4 cup) Ground Almonds
35 gms butter
35 grms Semi sweet chocolate**
2 tbsp of Coffee powder
1/4 cup Granulated sugar
3 tbsp Condensed milk
1/4 cup Yogurt
1 tsp Baking Powder
3/4th tsp Baking Soda
1 tbsp Corn starch
2 tbsp hot water

FOR CHOCOLATE ICING:
56.7 Grams / 2 Ounces semi sweet baking chocolate**
2 tbsp coffee
5 to 6 tbsp unsalted butter

** I have used Dark chocolate
If you like to check out the Original recipe for the cake which swathi gave us do please check out her blog here.
*She uses Cake flour, If substituting for cake flour: Take 1 tbsp of Corn starch in the cup and then fill the rest of the cup with plain flour but I changed it as I have mentioned above.

METHOD:
Preheat the oven to Gas Mark 3.
In a double boiler method, In a bowl  boil water and bring it to simmering then place a small sauce pan over the bowl melt chocolate, In 2tbsp hot water dissolve coffee powder and then add it to the melting chocolate.allow it to melt switch off the stove.
Line the cake tin with Baking parchment, Measure Almond meal, All Purpose Flour, Baking powder, Baking soda and corn starch and combine well together, and sieve them well together and keep aside.
In a food processor or an Indian Mixie blend together condensed milk, yogurt, melted chocolate with melted butter to a nice and creamy consistency.
In a large bowl take this creamy blend add sugar mix well then add Baking powder and Baking soda, combine them well together, within a few seconds you will start noticing bubbles forming up.
To this blend immediately fold in the dry ingredients delicately with the help of a rubber spatula, until everything is well incorporated.
Turn the batter into the cake tin and bake it in the middle rack of the oven for 25 to 30 minutes in the preheated oven.  Cake starts to puffs up around the circumference,  plunge a tester / skewer into that area of the cake when it comes out clean then you would know it is done.
The center might be a bit shaky if a toothpick inserted comes out a bit oily and comes out with a few moist crumbs.
Take out the cake when it is done, Allow the cake to cool it on a wiring rack, after 5 minutes run the knife through the edge of the pan and turn it on to the cooling rack.
Allow it to cool for at least for at least an hour, if you plan to do Icing, you need to cool it completely.

FOR THE ICING:
Place chocolate and coffee in a small sauce pan, and set it in a larger pan with almost simmering water away from heat allow it to melt with butter beat it together until smooth and shiny.  Immediately spread it over the cake.

I used my pastry brush to make strokes on it and decorated it with flaked almonds in the middle and I had some home grown strawberries which I placed it on top just to make it look nice.  Hope you like it.

If you want to see more beautiful cakes and the challenge done with care, love and especially with perfection here are my friends from Baking partners... check out their blog and enjoy the visual view.

As I had already told you that I had baked this cake long bake for a book club I wanted to show you a click of that as well which I baked using eggs

Here is the link to that post : https://www.myvegfare.com/?p=242 and here is a picture of it.

Seniding this to
cook eat delicious - desserts - Chocolate, started by cook eat delicious hosted by Riddhima of culinary vibes
Sending this to JCO - Super foods - Super Power
Bon Viviant #7, by symee's culinary
Bake Fest by Foodmania, started by Vardhini

The post Eggless Rene de saba avec Glacage au Chocolat appeared first on My Veg Fare.

These Idlis may not be like the original Idlis still they are tasty with a nice spicy chutney...

MY VERDICT: My kiddo liked ( I can't say loved it as her favourite is the original Idlis !!), she said it was very nice..., and ate it with the sambhar I made just for her.., the other two said it was quite filling and ate with my spicy chutney...., eldest the combo was really good.., Hubby was bit inquisitive ( I have come to know now that if he asks me, what did you do with this recipe means he likes it!).., so I jumped into it and asked how was it.., he said it quite very nice actually and so the family story ends with a sigh that everybody enjoyed a good hearty, healthy breakfast.
Mum is very happy that she found an other recipe which her kids doesn't mind eating... what else do you need ?...

Will wish you all once again tomorrow... c u soon with an other recipe tomorrow....take care...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Oats, Lapsi and sweet corn Idlis appeared first on My Veg Fare.

EGGLESS LEMON AND HONEY POUND MUFFINS

Recipe source: minimally adapted from Taste of Home

Makes 6 Muffins

INGREDIENTS:
1/4 cup Butter
1/4 cup Golden Brown Soft sugar
1/4 cup Honey
1 tbsp Fresh Lemon Juice* (see notes)
1/4 cup Yogurt/Hung curds
1/2 tsp Vanilla extract
1/2 cup All purpose flour
1/4 + 2tbsp Ground Oats* (see notes)
1/4 tsp salt
1/4 tsp Baking soda
1/2 tsp Baking Powder
2 to 3 tbsp of Sweetened Coconut

To Glaze*:
1/2 cup Confectioner's sugar
1 and 1/2 tsp of Lemon Juice.

METHOD:
Keep all the ingredients ready and measured.
Line your Muffin tins ( 6 Muffin cases)
Preheat the oven to Gas Mark 5/190 degree Celsius ( Just 6 to 7 minutes before baking)
Sift all the Dry ingredients together (flours, BP, BS, salt) and keep aside.
In a large bowl take melted butter, sugar and honey, cream them together to this add vanilla extract then Fresh lemon juice and Hung Curds/Yogurt give a swift mix.
Immediately start incorporating the well sieved flour in parts so it is well combined.
Do not Over Mix the batter, as it is Eggless baking mix it swiftly in an even circular and cut motion quickly
Scoop in the batter into the Muffin cases and top them with sweetened coconut, give them a little press and bake them in the oven for 15 to 20 minutes or until the toothpick inserted comes out clean.

FOR GLAZING*: You can glaze the muffins by mixing the ingredients in the glaze until smooth and nice and pipe them over the muffins and serve them ...

MY VERDICT:
* Actually I added 2 tbsp of Lemon Juice thinking that I will more lemony taste in it, was my little mistake I think, the muffins did not rise very well, as I always get my muffins well raised!, that was a bit of disappointment, but still it tasted great with that lemony taste in it, and I felt it was more sweeter..., If you have a sweet tooth you will love this...
*As I am using my new oven (GAS), I am a bit confused about the tempratures, the temperatures indicated in a recipe seems to be too much for my Gas oven, The actual recipe asks for you to bake at Gas Mark 6, I did not bake it at that temperature as all my baked turn golden brown quickly so I have little concern, so please do check your oven temperature while baking....
*The Oats which I have used in this recipe is porridge oats, I just simply Grind them to powder and use it in my baking.
* I did not glaze my muffins, I just skipped it as the Muffin itself was quite lemony, you can use some cream cheese frosting or butter cream or what ever you like to eat it with....
* The cake was delicious, there was this sweetness and tanginess in it, it wasn't too moist, when it was baking my daughter called out to me and said Mum it seems to go like a cookie, it is spreading out than going on top, that was when I thought I have used more Lemon Juice, so next time I will try it with just One tbsp if you try this please write to me and tell me how it turned out.
* As it was not too moist I thought you could increase the fat content a bit more, or I thought next time I will use 1 tbsp of Flax seed powder with 3 tbsp of hot water which will compensate on the fat content for the muffins.

LEMON AND HONEY MUFFINS WITH EGG and HERSHEY'S CHOCOLATE

Wow that looks Gorgeous isn't it ?
Once I made the Eggless once, I had to make these again, As I always cook or bake only in the night and I had only made 6 of them, I had a bit of a situation.., My friend who stayed with me over the weekend, who never likes eating anything sweet at all gave me a big surprise, I just gave a teneey weeney bit of my Eggless muffins to taste, ate the whole muffin instead and a few minutes later asked me If she can have an other one!, I was totally taken aback (she is pregnant, I thought may be that is the reason), as she doesn't like to eat eggs was very happy with my Eggless ones so the four left was eaten by my family. That's it all gone so I decided on baking more muffins this time with Eggs though, so here is my Muffins with Eggs, this time I shared with my neighbours..

Makes 6 Muffins:
INGREDIENTS:
1/4 cup Butter
1/4 cup Sugar (soft Golden brown sugar)
1/4 cup Honey
1 tbsp Fresh Lemon Juice
1 Medium Egg
1/4 cup warm Milk
1/2 tsp Vanilla extract
3/4th Cup  + 2 tbsp All Purpose Flour/Maida
1/4 tsp salt
1/4 tsp Baking Soda
2 to 3 tbsp of Hershey's Chocolate broken into little pieces

METHOD:
Same as above method, Added one Egg with the liquid Ingredients gave a brisk whisk then added the Lemon Juice and Milk. Just added broken bits of Hershey's chocolate pieces and then Incorporated the flour into the wet mixture, poured them into the cups and baked them at the same oven temperature for 15 - 20 minutes or until the tooth pick inserted in the middle comes out clean.

The Muffins were soft and delicious.., My kids loved it, waiting for my neighbours verdict will update when received..., till then... take care....

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Check out her blog for Many more variations and mouthwatering Muffins from my fellow blogger friends....

The post Egg and Eggless Lemon and Honey Pound Muffins appeared first on My Veg Fare.

POLENTA AND BULGAR WHEAT IDLI

Preparation Time: 10 minutes
Cooking time: 12 minutes
Makes 45 Idlis

INGREDIENTS:
2 Cups Polenta
2 Cups Coarse Semolina
1 Cup Bulgar Wheat
1 and 1/4 tsp Eno Salt
1/2 tsp Turmeric powder
3 Cups Yogurt
2 Cups Water
1 and 1/2 tsp Salt

SEASONING:
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chenna dal
1 tsp Oil
few curry leaves
few Coriander leaves
2 Green Chillies
1 tsp Cumin seeds

METHOD:
Oh! it's so easy, no need to ferment!
First of all take a nice broad vessel, add all the Ingredients as said above except for the Eno Salt, Mix them well together.
In a small pan heat oil then add Mustard seeds, followed by green chillies and then the dals fry for a minutes until they change colour, then add curry leaves fry for 2 seconds and then put off the stove and then keep the pan away from the stove so let it cool a little bit, Meanwhile wash and chop coriander leaves add it to the Idli batter.
Then prepare the Idli plates, Apply oil to the cups which makes the Idlis when cooked come out easily, do remember to do this every time you pour the batter into the Idli cups, which helps in taking the Idlis off easily.
Then add the seasoning to the batter mix everything well, Now add Eno Salt mix well together again, Pour a ladle full or whatever you are use to fill in the Idli cups.
Do not fill them to the Brim, give a 1/2'' Gap as you can see in the picture, when Idlis puff up they will not stick to the top of  the upper plate, and also keep the plates in a criss cross manner that is the Cup should not come below an other cup but to the flat base (can you see the holes) right at that place this also helps when it puffs up the top of the Idli will have a flat roof!
Oops I don't know if I did explain it properly!
Anyways keep these plates in a cooker with 2 to 3'' of water, as Idlis are steam cooked, If you are using a Idli cooker then also do not forget to pour water in the bottom of the vessel, Close the cooker lid and do not put the weight on it just leave it as it is, In a medium flame cook the Idlis around 12 to 14 minutes (by that time water will get evaporated so be careful to note down the time).
Switch of the stove, give it a minute or two then open the lid you can see the steaming hot Idlis take them out and keep aside for 5 minutes for them to cool down a little bit, If you want to serve immediately (as I did at 10:30 in the night, kids complaining of hunger) take each plate turn it upside down pour some cold water or hold it below the tap for a few seconds(careful don't soak the Idlis!).
Idlis come off easily they still will be hot,  Serve Idli with Molagapodi, Chutney podi, Sambhar or with Vada curry, look out here I will post the reicpe soon...
My Verdict: Idlis, turned out so soft and beautiful, nobody new I had used Bulgar wheat in it!, H kept asking what did you use in this ( of course I told him). we all enjoyed it thanks to you for this lovely recipe
Can't serve it you, but you can always make it right ? take another peek at my lovely Idlis.....

Sending this to Satya's Traditional with a Twist- Idli event, (Hope she accepts my late entry) and to T and T of zlamushka's now hosted by Kitchen Chronicles, Guest hosted by Oh Taste and see (hoping she will also accept my late entry)

The post Polenta and Bulgar Wheat Idli appeared first on My Veg Fare.

Here is how the recipe goes.....

DHINGRI MUTTER

INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger

METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.

Then add  all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.

I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food. 

The post Dhingri Mutter appeared first on My Veg Fare.

PUNJABI KADI PAKORAS

INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying

FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)

METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds,  Turmeric powder when a nice aroma  comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we  had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi  was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.

Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.

The post Punjabi Kadi Pakoras for Indian Cooking Challenge appeared first on My Veg Fare.

LASANIYA BATATA

INGREDIENTS:
8 small Potatoes
4 to 5 Garlic cloves
1 tbsp of chilli powder
1 tsp of cumin powder
1 and 1/2 tsp coriander powder
1 tsp Garam masala
1/4 tsp of turmeric powder
few sprigs of coriander leaves
1/2 cup of Bengal Gram flour
1 and 1/2 cup of water
2 to 3 cups of yogurt
salt as required

METHOD:
Cook the potatoes peel the skin, (as I had already told you, I used the potatoes in a different way, as they were left over).
Take a wok heat 3 to 4 tbsp of oil and fry the potatoes into golden brown.
Meanwhile In a bowl take bengal gram flour using water make a paste to this add the other powders and keep it ready.
To this itself I added cumin seeds when it crackled  I added chopped garlic, do not fry it too much just a little bit.
Then to this add the flour paste, do not make it too thick, let it be in thin consistency boil this, until the raw smell disappears, do not leave it unattended as it will start thickening and might get stuck to the bottom !!, stir it continuously for further 10 to 15 minutes then add the roasted potatoes and chopped coriander leaves, required quantity of salt and yogurt, mix well and keep stirring continuously  for further 10 minutes, do not stop stirring otherwise yogurt and water split apart! It's just like making Morkuzhambu, If you are scared it is better to mix them well and leave it for 2 or 3 minutes and watch the edge of the curry you can see small bubbles popping up, then it's time to put off the stove, otherwise they split apart.
I simply gave an other tadka/seasoning with a tsp of mustard seeds, 1 Red chilli and a sprig of curry leaves.

I wanted to make Jagruti's Bajri Na Rotla to go with my Barwa Baingan, I couldn't locate my flour, I was quite disappointed, check out her blog on that, she has some lovely Gujrati recipes from her kitchen, and she calls them Kem cho series.
I am sending this to Flavours of Gujarat by simply food sensations.

The post Lasaniya Batata (Garlic Flavoured potatoes in Yogurt gravy) appeared first on My Veg Fare.

I bought 2 avocados, thinking I will make Glucomole, As my daughter was pestring me to do so.., and cut it in half, but, it was too hard still, she just got upset and left it their, and then my hubby suddenly planned to take the kids to London, The one which was cut got ripened the next day, which I made into Avocado pulkas, the other one was also ripe and I was wondering what I am going to do with it!!, Flash !! came an Idea of baking a muffin, then I remembered Madhu's Quinoa event and Lo!!, here I made them into small cakes with my new tins!!, My friends who visited during the day, had a cake each and said it was absolutely gorgeous!!.
The best thing was even though the cake was heavy when I cut opened it, it was so tender, soft and beautifully textured, I was so amazed (only thing I did not like was the smell of Avocado baking!!!). I sure want to tell you guys you must try it definitely.
UPDATED : I had a friend telling she tried these but they were sticking on to the tin, so I tried them again, and I have updated the recipe... with more pictures hope it is helpful, I inserted the cherries inside the cakes to show that I have tried them again and has turned out perfectly well, This time I had no Quinoa flour so I slightly toasted the Quinoa in a pan and powdered it in my Indian Mixie and made a fine powder/flour out of it and that is what I have used it.

EGGLESS AVOCADO-QUINOA CAKES

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