Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu  are some of them.  We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY) 

Recipe: south Indian

cooking time : 30 minutes

  

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and  Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

 

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways,  Aparna had almost guessed it  telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This  happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year,  we all joined hands with her who had the Knead to bake decided to bake with her.  Hope you all Enjoy the virtual treat.. we have made,  just hop to Aparna's blog for the sweet and savoury versions 

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.

I have been getting worried I am going to miss my postings for the few groups I have joined, I already missed one last month, I was not too happy about it, still I am planning to make it. But did not want to miss any more.  So, here I am with this post, I have no time to write as I always do, when Kalyani announced Magic Mingle # 9,  The Magical Ingredients were Pumpkin and Red Chillies,  I had a few ideas on what to do.., I started with this one, I had made Sponge Dosa mum made Aloo Palya ( Aloo dry curry) and we planned to make chutney to go with it, that was when I decided I was going to make pumpkin chutney.
It turned really delicious, the best part my younger girl who doesn't like chutney at all said it was really tasty!!
Here is how I made it.

PUMPKIN AND FRESH RED CHILLI CHUTNEY

INGREDIENTS:
1 ( 125 gms) Cup chopped pumpkin / Squash
1 small onion
2 tsp Oil
1/2 tsp Mustard seeds
2  Red chillies
Fist full of Channa dal
1/4 cup grated fresh coconut
10 to 12 twigs of Coriander Leaves

SEASONING:
2 tsp Oil
1 tsp Mustard seeds
2 Dried Red Chillies
4 to 5 Curry Leaves

METHOD:
In a Pan add 2 tsp of Oil in a medium flame, when hot add mustard seeds, when they splutter add channa dal and fry until it changes colour, then add Fresh Red Chillies and chopped Onion fry until they are transparent, then add chopped Pumpkin / Squash and fry, bring the flame to a low flame, close a lid and cook pumpkin until nice and soft, do not add any water.
Stir it now and then so they don't get stuck to the pan.
switch of the stove, remove it on to a plate from the pan, allow it to cool then, grind it into a smooth paste adding required amount of salt and a pinch of Asafoetida.
Take a little tadka pan or any little pan, heat oil add mustard seeds once they splutter add dried Red Chillies and curry leaves saute a 30 seconds :)), switch of the stove and add it to the chutney.
Serve it with any Tiffin varities or mix it even with Rice and Enjoy...

 I served it with super soft Sponge Dosa ( will post it soon!!) with Amma's Aloo curry and Pumpkin chutney Looks so gorgeous right ?, I was talking about the whole plate, chutney has a lovely colour and tasted so delicious, Amma's Aloo curry was superb and the Dosa was so perfect with it.

The post Pumpkin & Fresh Red Chilli Chutney appeared first on My Veg Fare.

Rasam is such a comfortable food, that nobody would say No, I think.  I used to love Rasam from childhood, but still shouldn't tell lies right ?, Sometime I would love to eat it just like that but most of the time I would always demand that I need something to go with it, like vadam ( papads in different ways ), later stages I would go with some dry curry then on I still love eating it with Onions, Cucumbers or Tomatoes, and do you know one another thing I would love to eat Rasam with is Pulkas / Chapatis :)).  Oh! that's my favourite too.., writing this is making me nostalgic reminding me of how my Dad used to chop all the veggies in a plate and keep it in a designed pattern, he still does this to his grandchildren, My kids love to have food in my mom's house not just because it is paati's cooking ( Nan's cooking).  It is because how my Dad does these little things which is very interesting for them!!.
Coming back to this recipe.., A little twist to our authentic Rasam.
Check out my little tips for variations for this recipe.., hope you enjoy and try out and tell me how you like it...
Look at the Lovely colour of my Rasam..

ROASTED RED BELL PEPPER ( RED CAPSICUM )  RASAM



INGREDIENTS:
1/4 Cup Tuvar Dal
1 Tomato
2 Red Bell Pepper
1 Onion
2 Cloves of Garlic
2 tbsp thick Tamarind juice *
2 twigs of Curry leaves
2 to 3 tbsp of Coriander Leaves
2 tsp of Salt
1/4 tsp Sugar
2 to 3 tsp of Rasam Powder **
A pinch of Hing (Asafoetida )
1 lt of Water

SEASONING:
1 tsp Mustard seeds
1/2 tbsp of oil / Ghee
1/2 tsp Jeera /Cumin seeds

METHOD:
First of all wash the lentils - Tuvar Dal, and Tomato with a cup of water and a tsp of turmeric cook it in a pressure cooker up to 2 or 3 whistles.
Meanwhile apply a bit of oil on Red Pepper, Onions , Tomato and Garlic cloves ( do not remove the peel ). Keep all this on a meshed plate on the stove top.***, keep the flame in a medium flame and roast them turning them now and then until you feel that they are kind of roasted and cooked.
This can be noticed in different ways, do not roast it too much where the skin becomes too black, if it is a bit blackened here and there, it is fine.  Tomatoes starts oozing out the juice.
As I don't throw away the blackened bit, which is the one gives the roasted flavour to the Rasam.
Once you have done the roasted bit, take them out and allow them to cool down. Grind the cooled Roasted bit into a smooth paste.

Take the cooked Tuvar dal in a big vessel ( A vessel which fits around 1 and 1/2 lt of Water).
Add Tamarind Juice with 2 Cups of water and allow it to boil, for 3 to 4 minutes, then add the Ground paste and required quantitiy of  Rasam Powder, Asafoetida, salt and sugar.
Allow them to boil for further 3 to 4 minutes, then add the remaining water. Increase or Decrease the quantity of water according to your liking then add finely chopped Curry leaves and Coriander leaves. Bring to a low flame from medium flame.
In a small pan heat oil / Ghee, once hot add mustard seeds and cumin seeds , saute them when they splutter ****, switch of the stove add this seasoning to the Rasam.
Enjoy it with hot Rice and a dollop of ghee and with your favourite Dry curries . Papads  or Salads of Veggies....

Tips :
You can even omit Tuvar Dal if you do not want to use it.
* Tamarind Juice - If you are using fresh Tamarind use around 15 grms of tamarind flakes soaked in hot water  or In a microwave safe bowl, take Tamarind flakes and 1/2 cup of water and heat it for just 1 minute. It will be very hot, leave it for few minutes or if you want to use it immediately add 1/2 cup of cold water which brings down the temperature and allows you to squeeze the Tamarind juice or use the ready made one.
** If you do not have Rasam Powder try this powder which gives you a flavourful rasam.
 Quick Rasam Powder:
1 tbsp Coriander seeds,
1 tsp Cumin seeds, `
1/4 tsp Fenugreek seeds,
1/2 tsp Black Pepper,
1/4 tsp Mustard seeds,
3 to 4 Curry leaves
5 to 6  Badgi chillies ( If you don't get Badgi chillies then get some Kashmiri chillies, which gives colour and some birds eye chillies according to your taste of spiciness/ hot you like )

METHOD: Heat a tsp of oil , first add fenugreek seeds when they turn golden in colour add the other Ingredients and fry all of them in a low flame, so they don't get burnt away and every thing fries as needed, Other wise you can fry each of them separately but use oil only once.  When cooled grind them into a smooth powder. use this instead of Rasam powder.
*** Meshed plate  is something like this I use.. (will post the photo soon )
**** Splutter - If you are new to seasoning be careful, you can close it with a lid otherwise, as they splutter haywire and it might hurt you .

I served this rasam with a simple Beetroot stir fry...

The post Roasted Red Bell Pepper / Capsicum Rasam ( Kind of thin soup ) appeared first on My Veg Fare.

Who doesn't like ''Maggi 2 minute Noodles'', I think nobody would say No!, Yes, these noodles have been in India as part and parcel of our life for around 25 years now!,  right from kids to adults everybody loves this, It is basically I would say a quick food for hungry kids when they need it something quickly, Perfect Bachelor food sometimes and loads of adults love this quick tasty Noodles.

3 Packets (85gms each) Nestle Maggi Noodles
1 Big Green Bell Pepper ( Green Capsicum )
1 Big Red Bell Pepper ( Red Capsicum )
15 Mangetouts
1/2 Fresh Green Peas
2 Medium sized Potatoes
1/4 Cup Quinoa
1 and 1/4 Cup water***
1 and 1/2 tsp Ginger Garlic paste**
2 tsp Coriander seeds powder
1 tsp Cumin powder
1/2 tsp of Paprika/chilli  powder
1/4 tsp of amla powder
1 tsp Chat Masala powder
1/2 tsp Kitchen King Masala
1 and 1/2 tsp Salt (or as required)
3 to 4 tbsp of Chopped Coriander leaves
Water as required*
1/4 Cup Oil

FOR THE COATING OF THE BURGER
2 tbsp each of Corn Flour and Plain Flour
1/2 Cup water
1Cup Bread Crumbs ( Home Made )
I make my own Bread Crumbs with 1/4 cup Walnuts and 4 to 5 slices of Brown Bread, Mixie them together and allow it to dry out.

***This water I have used to cook Quinoa
** I usually crush 4 cloves Garlic, 1'' Ginger and 2 chillies in my pestle and Mortar
* This water I haven't measured so I have said as required to cook the Noodles


METHOD:
First of all open three packets of Noodles and keep aside the taste maker in them if you are going to use this instead of all the masala powders I have used.
First of wash the Noodles with water and discard the water**
cook the noodles in enough water,keep moving them around so they are evenly cooked, until it is cooked, don't cook it too much, this might make the noodles become mushy so keep an eye on it, once it is done, that is you know it is well cooked, throw away the water with the help of sieve and run it through cold water.
Then drain the water completely pressing it lightly and add 2 tsp of oil mix the noodles in it so they don't get stuck with each other.

In a bowl wash Quinoa drain water and cook it in the amount of water I have given, be careful cook it in a low flame keep an eye on it when the water starts reducing so they don't get burnt and get stuck to the bowl, It should be perfectly cooked and with no water in it. Keep it aside until required.
Cook Potatoes in a bowl of water, drain, peel of the skin and keep aside.
Meanwhile wash all the vegetables and chop them into pieces,
In a Pan or Wok, heat 1/2 tbsp of oil, add G-G Paste ( careful they have water content in it if you are using ready made, they might splutter around ) or use my method which is much safer.
fry them for a minute then add all the chopped vegetables and fry them until they are soft but capsicums are still crunchy.
Then add slightly mashed up potatoes mix well, then add all the masala powders and salt, then add a tbsp of oil mix well, Then add cooked quinoa and close the lid and leave it in a low flame for few minutes so the masala is observed.
Then add Noodles and coriander leaves mix once again, close the lid again and leave it for few minutes, Then remove the lid and allow it to cool down a bit, so you can handle it easily.

For the coating of these Burgers:
Make a paste which is not too thin nor too thick with corn flour and plain flour (Maida).
Make Round balls out of the Burger filling prepared,  Press them in the shape of Burgers Dip them in the Corn Flour Paste then Press them on the Bread crumbs coating them completely.
Either Deep fry them or Toast them on the Pan / Tawa with a bit of oil until it turns Golden brown or put them in the grill for few minutes until they are golden in colour
If you want to turn it into a Cutlet, either deep fry them or Shallow fry them.
serve them Pita Bread, Buns or Baps or just like that with your favourite Sauce, Ketchup etc..,

Some Tips:
I do not use the Taste Maker provided with the Maggi Noodles will update about it soon
If you do not like Quinoa you can omit and make it as said above.
You can even trying making it with Bulgur Wheat if you are unable to find Quinoa
There is no Particular set of vegetables you can use Cabbage, carrots, onions etc.., you can add veggies which your kid doesn't like which can be hidden in this.
Instead of the Paste I have suggested you can dip them in Egg as they do commercially and then dip in Breadcrumbs and proceed.

Enjoy!!, Thank you Radhika for this opportunity and for the lovely blog you assigned me to., thanks Charul enjoyed your blog immensely.., Sorry for posting this really late, lots of things, thought first I will make use of the sudden sunshine to sort my garden out, then fell sick with severe Hay Fever, which I never had from past 6 years, Lots of work as kids have exams, life is very busy these days. Do check out here for the Lovely round up of this month BHW here from my fellow bloggers.

I am sending this to Shobha of Good Food's - Cook it Healthy (Proteinicious)
PJ of Simply foods - Barbecues and picnics 
Sending this to Sumeesculinary - Bon viviant - Apetizers and starters
Radhika of Tickling Palettes - Let's cook 16 - Kid's Special
Divya's Culinary Journey - Fun in the sun
Vardhini of Cook's Joy hosting srivalli's Kids delight evening snacks/Tiffin 

The post Quinoa and Maggi Noodles Burgers / Cutlets appeared first on My Veg Fare.

Britain has lifted its ban on Hose pipe, as the past month it has rained so much that it had a record rainfall last month!!. Continuing my saga on gardening, My bean plants have grown so tall, with all my other herbs and salad leaves etc.., I have to take some serious step about this, so went and bought 3 bags of grow bags, may be tomorrow if this dry weather continues ( Yay!) fingers crossed I will plant them in my grow bags, only varuna deva ( rain God! ) must show some Karuna  ( sympathy ) on my plants and me, for all the hard work I have done to my garden, when they all bloom, I will definitely show some photos of my garden.
Kids are having exams I am unable to use my laptop as they are in need of it more than me, The other laptop ever so suddenly right on time for their exams has decided to get into some problems with the charger, now waiting for new one, they need the computer more than me, so I have decided to post pone my blogging for few days its as simple as they come top in my priority list now, Today they have gone to write exam and I am off work, so took this chance to post this quickly before they come back :).
Coming to this recipe., It's been a long time I made Nan, I usually stick on to Roti or pulka which is quick, simple and healthy recipe.., Nan's are usually made with plain flour in resturants as I don't use plain flour too much It's been a long time I used plain flour in my daily bread these days I always make Nan's, Kulchas etc.., everything with whole wheat flour.
When Kalyani announced this month's Magic Mingle #6 challenge as Coriander and Plain flour,  I decided to pair it with some wheat flour and made these Nan's. Hope she doesn't mind.

CORIANDER NAN 
serves 4 to 5

INGREDIENTS:
250 grms Plain Flour / Maida / All Purpose Flour
250 grms Whole wheat atta flour
1 and 1/4 Cup Water***
1/4 Cup Yogurt
1 tsp Salt
1 tsp Baking powder
1/2 cup chopped Coriander with stalks
2 Garlic cloves
1'' Ginger
2 Green Chillies (optional)

*** Use water according to the flour you are using, it might vary.  After adding yogurt and grinded mixture , add water accordingly to make a soft dough, as the liquid in the yogurt and grinded mixture has water in it and also  flours vary, take this as a guideline.

METHOD:
First of all wash and chop Coriander leaves with stalks, to this add Ginger and Garlic chopped, take all these Ingredients, grinding into a smooth paste, use water if necessary ( I used around 3 tbsp of water ).
In a large bowl, mix all the Ingredients said above with the smooth grinded paste to it, adding water as required to bring it into a dough.
Knead the dough for 10 minutes until smooth, cover it with a cling film and leave it for 1 hour.
Take a lemon sized ball, roll it into a  almost triangle shape or once you roll pull one side like having a tapering end ,  say around 1/4 '' thick or as I did I rolled quite thin , sprinkle some sesame seeds and roll it again so they are well stuck.
Mine puffed up like a pulka on the stove top which you can see in one of my photos!

On the stove top place a tawa / Pan sprinkle some water ** when it hot, turn the rolled out dough over it, cook it by placing a lid over it for just a few minutes, it starts bubbling up remove the lid, flip it on to the other side so it gets cooked well.
The other way you can do is, if your Tawa / Pan is not a non - stick one, ( which I would prefer if I am going to make a Nan on stove top ), The simple trick is if it is a Iron / Almunium one when you sprinkle water on the Tawa and place the rolled out Nan dough on to it, It gets stuck to the pan, once it is cooked underneath mildly because of the heat,  then Nan gets stuck to it.
Remember before it gets well done not too much before it looses its grip, turn it upside down on the stove top so that the top side gets cooked by that time you would have seen that they would have puffed up here and there and when turned upside down and on direct heat when it cooks gives a tandoori cooked Nan effect :)).
To do it oven: Just place these on to a baking sheet and bake for 10  min on Gas Mark 7 / 425 degree F/ 220 degrre Centigrade ( depending upon your Oven Gadget )
If it has a handle Perfect or using tongs or a grip holder turn the Tawa / Pan upside down on to the direct fire, a little above so they don't get burnt.
Then brush the Nan with butter or ghee and serve it hot.

Tip : 

1. I put the Sesame side on to the tawa than the other way round, this way when cooked the sesame seeds fall of the Nan because of the water sprinkled and rolled out into the dough.
2. To make it vegan substitute with soy yogurt and omit butter in this recipe.
3. You can also cook this on a barbecue set and gives a wonderful smoky flavour too.. how you can do this is with a fine meshed splatter which is used as splatter screen when cooking on stove top, can placed on the meshed top of the barbecue stove and put the Nan on the splatter gaurd and cook on both the sides watching it carefully, as you are cooking it directly on the fire.

I served it with Aloo - Capsicum Dry curry I will post the recipe in my next post

I am sending this to Magic Mingle of Kalyani's 
also to Kalyani's Fast food not fat food started by priya's now serving.
PJ of simply foods lets cook for barbecues and picnics
Jagruthi's Cooking odyssey Know your flours - Whole wheat flour

The post Coriander Nan ( Indian flat bread ) appeared first on My Veg Fare.

When Kalyani announced Magic Mingle # 5, I was really not into it, as my kids are not a big fan of Paneer, So when I wore my thinking cap, everything seemed alright, put two and two together and I thought it will work..
I get so involved every time she announces that I indulge myself in trying out new ways, techniques and become more creative in thinking what I can do.., this is what  I tried and turned out very well, my kids just loved it so much, It's such a keeper recipe, This monthly mingle of Kalyani's is such an enjoyable event as I keep trying new methods of cooking and baking.., here is one such thing.., I took a chance and it really worked out, go and try it out and tell me if you liked it.

Let us go straight to the recipe...

PANEER AND MINT FLAVOURED GARLIC ROLLS -EGGLESS

INGREDIENTS:
75 grms Minted Paneer 
300 grms White Bread flour
125 grms Plain flour
2 tbsp oil
1 and 1/2 tsp salt
1 tsp Sugar
2 and 1/2 tsp Active Yeast
100 grms water roux ( Rice flour water roux )
1/4 cup water / or whey water from making paneer
1/2 Cup Milk
Rice flour water roux**
2 tbsp of Chilli flakes

Method for Making Garlic butter
peel and chop around 6 to 7 cloves of garlic
chop 2 to 3 tbsp of coriander leaves  / mint leaves
25 gms butter

Method for Mint Paneer
Check out this Link for making fresh Minted Paneer at home.

Method for making Water Roux 
Check out this link for making Rice flour Water roux

METHOD:



TO MAKE GARLIC ROLLS
First mix both the flours using a sieve or with hand until well combined.
In a large bowl, take 1 tbsp of warm water ( luke warm ) add yeast and a tsp of sugar, leave it for sometime in a warm place, you will notice the yeast bubbling up, this way we will be sure that the yeast is still active.
Meanwhile, In a mixie / food processor take minted paneer  and 1/2 cup of milk, blend them together.
Pour this into the yeast bowl.
Add salt and flours into the bowl of yeast with water using a spatula or using your hand mix them together
to this add Rice flour water roux , mix them well together.
Then start kneading the dough, dust the surface and hand with flour and knead and stretch for 10 minutes, in few minutes you will see that the dough becomes soft and beautiful.
Oil the same bowl and roll this dough in it, and cover it with a cling film and leave it to raise in warm corner for at least 1 and 1/2 hours (depending upon the altitude and temperature of the place you are living ), you can mark the bowl or guess by eyeing that the ball has doubled in shape.
While the dough is rising make Garlic butter, Blend garlic cloves and chopped coriander and Mint leaves into a paste with a tsp of water.
mix this paste with butter and keep aside until needed.
Next punch the dough so the gases are released and spread the dough to a rectangle shape, spread Garlic butter on top of it and some chilli flakes to get a kick out of the rolls when biting into them!!
Now roll out the flattened dough from the longer side when you come to the end pick up the end portion lift it and join it to the top, this way you can be careful that nothing leaks out.
Dust the surface with flour and roll the rolled dough so they are evenly distributed and you would get a perfect log shape, cut them into equal portions.

Preheat the oven to Gas Mark 5/180 degrees, place a bowl of hot water underneath.
Place these portions on a parchment paper giving gaps, and allow it to raise again around 1/2 an hour, you can see that it would have swelled up again.
Brush it with milk and place the tray into the oven and bake for 25 to 30 minutes depending upon the temperature of your oven or insert a skewer which comes out clean  telling you that the roll is done.
Take it out of the oven , leave it on the wiring rack for 5 minutes then slide them on to the wiring rack for it  cool down, otherwise the bottom will get very soggy. as the bread still cooks because of the heat from the tin.
Serve it warm or cold with a hot cup of soup, or just eat it with sauces..

My verdict : My kids fell in love with these rolls, these rolls stayed soft. Keep it in a airtight container. serve it with soup or with ketchup, They even took it for their lunch boxes!!

Stay tuned  I will soon be posting an other recipe with Minted Paneer....., later in the day...

The post Paneer and Mint Flavoured Garlic Rolls - Eggless appeared first on My Veg Fare.

Paneer is made with milk, it is easy to make your own paneer it is like cottage cheese, you can get it in shops in blocks or cubes.., I love paneer only in sweet dishes like Rasgulla, sandesh and many more Bengali sweets which are my all time favourite,  rather than the curries and Gravies.

My kids don't like Paneer at all even if you use them in spicy gravies or Curries, That is why you don't see lot of paneer recipes in my blog, especially my son, doesn't like it at all, Like me they also love to eat paneer only in Sweets :), Just like Momma.....
When Kalyani announced this month's Magic Mingle # 5 challenge it was Paneer and mint, the first thought was let me dish out some pulav, Once I made pulav which is still in my draft and my son kept mumbling over it, My H loves paneer, that is why now and then I make it.  But then I made some parathas which I will post soon, Before the parathas I made this curry, and to my astonishment, my twin girl loved it very much and even my son the curry was so tasty, totally it was only Kadai full, I made little so I don't have to eat it lunch, brunch and dinner if my kids don't like it.., But, to my surprise, it was all gone.., by the end of the day I can say I am going to make this again...
Hope you all like it and tell me how it turned out...., if you make it 🙂

PANEER BHENDI IN MINTY MASALA CURRY

INGREDIENTS:
15 Bhendi / Lady's finger Small ones
1 Large Onion
1 tsp Ginger - Garlic paste

1 Tomatoes or 2 small tomatoes
1/2 Cup Paneer Cut into small cubes
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1 tsp Chilli powder
1/4 tsp Amchur powder
1 and 1/4 tsp Salt
1/2 tsp mustard seeds
Oil

To Marinate:

2 Fist ful ( 4 Sprigs ) Mint / Pudina Leaves
1 fist ful ( 4 sprigs) Coriander leaves
1 Green Chilli

METHOD:
First of all Cut the cubed Paneer into still smaller pieces ( like four pieces ), then wash and grind the ingredients under marinate, add a tbsp of water if it doesn't grind then add this to the cut cubes, mix well and leave it at least for 1/2 an hour, or until you need it.
Next wash and wipe or dry Bhendis or Lady's Finger with a cloth, you have to do this so when you fry them they will not have that sliminess in them. Then cut the top and bottom of the bhendi's these days I just cut the top only and use the tail end of it too.., you can try if you like it or you can cut that end too. Then cut the Bhendi's into 1/4'' pieces and keep them aside.
Chop Onions and tomatoes and keep them ready.

Take a deep pan /or wok add 2 tbsp oil, fry these bhendis until they are soft and slightly crisp around and keep aside.
Then again add an other 2 tbsp of oil fry the marinated Paneer until they turn slightly reddish in colour, to this add a bit of salt and fry them and keep aside.

In the same wok / Pan add a 2 tbsp of oil when hot add mustard seeds when they splutter add Ginger-Garlic paste then add finely chopped Onions fry them until they are transparent then add finely chopped tomatoes fry them until they become soft, do all this in a low flame, so they don't get burnt.
Once they are done add the dry masala powders fry them for a minute, then add Bhendi and Paneer and mix  them well add a cup of water or a little more if you like it a bit more in a gravy consistency.
Close the lid and keep it in a low flame for few more minutes which helps in absorbing the masala into them.
Garnish with chopped coriander leaves and serve it with Chapatis, pulkas or rice.

Tips:
Be careful if you add too much water then dissolve 1/2 tbsp of corn flour in 1 or 2 tbps of water and add it to the gravy, this helps in thickening the gravy.
Use the Dry masala ingredients to your taste, as they might be different from what I use. like my green chilli is too spicy so I have just used one, and even my chilli powder is too spicy so I have just used one tsp so, use it according to your liking.

Sending this to Magic Mingle #5

The post Paneer Bhendi in Minty Masala Curry / Mint Flavoured Curry with Lady's Finger and Cottage Cheese cubes appeared first on My Veg Fare.

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them.  This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Indian Herbs Chutney/Thogayal appeared first on My Veg Fare.

Here is how it goes...

LIME / LEMON PEEL AND PARUPPU THOGAYAL/CHUTNEY
INGREDIENTS:
2 Lime/Lemon Peel
1/3 Cup Thuvar Dal
1/4 Cup Channa Dal
2 tbsp Urad Dal
1/2 tsp Black Pepper corns
7 Stalks of Coriander leaves
10 Red Chilies (Byadgi)
A Pinch of Hing
1 and 1/2 tsp Salt
1/4 Cup Coconut (lightly pressed- may be around 75 to 100 grams)
1 tsp of oil

METHOD:
Squeeze the juice out of the Lime/Lemon and Turn the Lime/Lemon peel out, take away all the pith as shown in the picture above, Once done, chop them into bits as shown above.
In a bowl take 1cup of water and keep it low flame, and cook these peels in it, with a lid covered, so it cooks quickly. (Just keep a watch on it, so that the water doesn't completely evaporate if required add an other 1/4 to 1/2 cup of water)
Once it is completely cooked, Drain any left over water, do not throw away this water can be used when grinding Thogayal, If you do not want it too tangy then you can throw away the water.
In a pan take a tsp of oil and saute rest of the Ingredients all the dals first with the chilies, you can roast them separately or together, just ensure that all of them change colour to golden brown then add the chopped coriander leaves and fry them too until they wilt away without loosing colour.
Again in the same pan fry these peels until a tad bit dry with a tsp of oil and keep aside.
If you want you can give a 2 minute light roast of coconut and keep aside.

Now when all the Ingredients are cool...
First of all grind the dals and salt into a coarse powder, then add the peels and grind again, just to ensure that all of them are properly blended together, then at last add coconut and grind once and then add water around 1/4 cup to 1/2 according to the consistency you like to use.

Now you can serve this with Rice, rottis, chapatis, Dosas or Idlis, Thogayals are usually served with vetta Kozhambu and also goes well with Rasam..
Hope you all like it.., Do tell me if you have tried any other version other than authentic ones...

Check out my other blogger friends who are doing this BM#15 with me...
Dear friends I will check all your posts ASAP.., as I am unable to sit on the laptop for a long time because of severe shoulder pain, please do bear with me..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Paruppu and Lime / Lemon Peel Thogayal / Chutney appeared first on My Veg Fare.