KOLLAPURI CHUTNEY/MASALA

INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil

WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.

METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.

That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........

sending this to Flavours of Maharashtra strated by Naina, hosted by PJ

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VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)

INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying

FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required

SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves

METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature,  when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.

FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped  mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves  and serve it with Idlis or Dosas.

My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada  had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!

sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event   from Taste of Pearl city

Of course another look at my vada curry I know you all wanted to see it right ?

take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....

The post Vada Curry (spiced Soya mince and channa dal fritters in Tomato gravy) appeared first on My Veg Fare.

Coming back to the recipe, the method is simple, Interesting and delicious. You can do lot of variations too.., It is left to your Imagination.
I tweaked this recipe a little bit, as I had not used Toor dal from 3 to 4 days, I decided I will add 1/2 and 1/2 of both the dals. The original recipe is here you can check in priya's blog.

BANANA FLOWER BLOSSOM DUMPLINGS/VAZHAPOO PARUPPU URUNDAI

INGREDIENTS:
1 Cup Banana Blossom/Flowers
1/2 cup Channa Dal
1/2 Cup Tuvar Dal
1 tsp Fennel
1'' fresh Ginger
3 to 4 Green chillies
2 Garlic pods (optional)
1 Big size Onion
A few curry leaves
A few coriander leaves
Salt as required

METHOD:
Wash and soak the both the Dals for around 2 hours, Then drain them grind them coarsely with green chilles, Ginger, garlic and Fennel, To this add chopped coriander, curry leaves and chopped banana Flowers, mix them well, Make it into small balls and pressure cook them for 10 minutes like how you make Idlies, No weight on the pressure cooker.
These Dumplings I have used to make this Paruppu Urandai Rasam.
Thanks priya for both these dishes.

The post Steam Cooked Banana Flower Blossom Dumplings/Vazhapoo Paruppu urundai appeared first on My Veg Fare.

AUBERGINE CURRY WITH TOMATOES, GINGER AND FENNEL SEEDS

INGREDIENTS:
600 gms Aubergines/ Purple Indian long Variety Brinjals
150 ml vegetable oil ( I used 1/4 cup Sunflower oil)
40 gms fresh root Ginger (I used 1 and 1/2 inch)
40 gms Garlic roughly chopped (I used 5 cloves of garlic)
2 Green Cayenne Chillies finely chopped (I used chillies from my garden I do not what variety it is!)
2 tsp Fennel seeds (I used 1 tbsp and 1 tsp Fennel seeds)
1 tsp Cumin seeds (1 and 1/2 tsp)
1 tbsp freshly Ground coriander seeds
1/2 tsp Turmeric powder
400 gms Chopped Tomatoes or can use from a can ( I used 600 gms)
1/2 tsp freshly ground Black pepper
5 to 6 sprigs of Coriander leaves
3 sprigs of Mint leaves
(He uses both coriander and mint leaves 1 tbsp)
I also used 2 tbsp of Tamarind juice and 1 tsp of Red chilli powder which was not in the recipe

METHOD:
Cut the top of the Aubergines/Brinjals and cut them in half lengthwise, as I had little larger ones I had to again cut each across in half and then again each piece lengthwise into 4 wedges (the recipe says toss them with a tsp of salt and set aside in colander for 10 mins), well I did not do so I just cut them into wedges and tossed them in water as we all know they turn black if you didn't do so as it reacts with oxygen when exposed, like the Apples.
Then Heat a frying pan with oil, I took out the Brinjals out of the water pat dried it on a kitchen towel they using 1 tbsp of oil I coated them, then used around 2 tbsp of oil and shallow fried few Brinjals at a time in 3 batches on a high heat, until richly browned for 3 to 4 minutes. ( I liked this Idea as he says this way it helps prevent them from absorbing too much oil, which would make the finished dish greasy), I did not use any extra oil  again but used a sprinkled little salt every time I sauteed every batch.

Then I Put the Ginger, Garlic and chilli (as said in the recipe ) but I also added chopped Tomatoes  into the food processor, I mean my Mixie and whizzed it into a smooth paste.
Take a big kadai/wok/frying pan and then add one  tsp of Fennel seeds and cumin seeds and allow them to sizzle for a few minutes,

then add the Tomato paste and leave this to fry for a 3 to 4 minutes

Then add Turmeric powder, chilli powder, coriander powder, Tamarind juice and  Black pepper powder mix well, then leave it again for a few a further 8 to 10 minutes covering with a lid in simmer , so that the raw smell of the tomatoes are gone and they all get cooked well, then you can see that it is kind of reduced and thickened slightly.
Return the Aubergines into the pan and stir well to coat in the sauce, But then the recipe makes into a dry curry but I made into a Gravy by adding 1 and 1/2 cup of water and covered it with a lid and cooked them again with required quantity of salt, remembering that I had already added a little bit of salt every time I fried the Aubergines, It was so like a Restaurant dish, and was really mouthwatering.

I served them with chapatis, you can serve them with pulkas, Naans etc.., may be it might go well with rice too..
I should say it doesn't look like anything from the photo of the book, but a lovely recipes with lot of flavours..

I am sending this of to Toviewtoronto's food palette's Red event.

Beet root -Baby corn Pakodas

Tomato Bisi bele bath

Fusilli with Roasted Red Bell Pepper and Tomato Sauce

Beetroot Pulov

Red velvet cup cakes

and here are few more of my Red coloured dishes, which might go with her events and hope she likes it....., as she said she wouldn't might the archives, at least I wanted to post something new to her event.

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