Saturday, September 22, 2007

Chow Chow Bhath



This is one of my entries for the RCI Karnataka hosted by dear Asha. Chow Chow Bhath being my favorite breakfast at Kamat, Bangalore, I couldn't stop myself from posting it. I used to enjoy it with a cup of hot filter coffee.


Chow chow bhath is basically a combination of breakfast which has sweet and savory on the same plate. One is upma or uppittu and the other is halwa or kesari. Both are made of Semolina/sooji.



Uppittu/Upma

Ingredients

2 cups semolina/sooji/rava
4 1/2 cups water
1/2 cup chopped onions
1tbsp chopped ginger
1-2 green chillies
1 cup vegetables (peas, beans, carrots, corn)
1tbsp peanuts/groundnuts
5-8 cashew nuts
1/2 tsp split urad dal
1/3 tsp mustard seeds
1 tsp chana dal
curry leaves
3-4 tbsp oil
Salt



Preparation

In a deep bottomed pan, roast the semolina on medium low flame for 5 minutes.
In another pan add oil. Once it gets heated up splutter it with mustard seeds, urad dal, chana dal, peanuts,curry leaves and cashew nuts. Once they get fried well, add ginger, chillies and onions and fry well. To this add vegetables and fry for another 5 minutes. Add warm water and salt. Bring the water to boil. Slowly add the semolina and simultaneously keep stirring it. Lower the heat to medium low and stir well so that no lumps are formed. Lower the gas stove and cover it with lid and leave for 5 minutes. Delicious Upma/Uppittu is ready. Serve hot with coconut chutney.




Kesari / Halwa


Ingredients

1 cup semolina/sooji/rava
1 1/2 cup water
1/2 cup sugar
a dash of orange food color(optional)
4-5 tbsp Ghee/clarified butter
5-8 cashew nuts
2 tbsp raisins
1/3 cup pineapple chunks (optional)





Preparation

In a deep bottomed pan roast the semolina for 5 minutes on medium low heat. In another pan add 1tbsp ghee/clarified butter. Fry the cashew nuts and raisins till golden brown. Remove it from the pan and keep aside. Add the remaining ghee to the pan. To this fold in the semolina. In a cup of warm water dissolve the food color.
Add the water to the semolina. Also pour the remaining 1/2 cup water and stir well on medium low heat. Also add Sugar. Once the water is absorbed fold in pineapple chunks, cashew nuts and raisins. Leave it on low heat of few minutes. Serve hot.



Asha, coming up is my Karnataka feast!

Wednesday, September 19, 2007

Banana Walnut Bread!



I have no time and got to address so many events. There were some bananas getting ripe and staring at me after all the festivals in our house. Thought of making one of my favorite recipes "Banana Walnut Bread".


I always remember it coming out of the oven with a mind blowing aroma and then vanishes in minutes. This one goes to Coffee's MBP. I discovered this recipe from "Splenda". I was at a billing counter waiting for my turn, grabbed this small splenda recipe book near by and found this recipe which needed only bananas and "No Eggs". But how do I remember the measurements? Quickly noted its website and found a lot of beautiful recipes.
This also goes to JFI Banana hosted by Mandira of Ahaar.



Ingredients

1 1/3 cups All purpose flour
1/2 cup sugar
1tsp Baking powder
1/2tsp Baking soda
1/8 tsp salt
1 tbsp oil
1 1/4 cup mashed banana (3 large )
1/3 cup buttermilk
2tsp Vanilla extract
1/4 cup chopped walnuts
1/4 cup sweetened coconut flakes (thats my special effect)



Preparation

Preheat oven to 350ºF. Spray 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
Blend flour,sugar, baking powder, baking soda and salt in a large bowl. Set aside.
Add oil, buttermilk and vanilla to mashed bananas and mix well. Pour banana mixture into dry ingredients and blend.
Add chopped walnuts and coconut flakes. Stir until just mixed.
Pour batter into prepared pan. Bake 45 to 55 minutes or until center is set.


Monday, September 17, 2007

Happy Ganesh Chaturthi



Ganesh Chaturthi-(Ganesh Festival) is a day on which Lord Ganesha, the son of Lord Shiva and Goddess Parvati, is believed to bestow his presence on earth for all his devotees. It is also known as Vinayaka Chaturthi or Vinayaka Chavithi in Sanskrit, Kannada, Tamil and Telugu. Ganesha, the elephant-headed God, is widely worshiped as the supreme god of wisdom, prosperity and good fortune.




During the Ganesha festival, Indian household worships a statue of Shri Ganesha. The worship lasts an odd number of days from 1 to 11 days, sometimes 13.

This festival starting with the installation of beautifully engraved (sculptured) Ganesh idols in colorfully decorated homes and mantapas (small stage). The idols are worshiped with families and friends.



The main sweet dish during the festival is the modak (modagam or modakam in South India). A modak is a dumpling made from rice flour/wheat flour with a stuffing of fresh or dry-grated coconut, jaggery and some other condiments. It is either steam-cooked or fried. Another popular sweet dish is the Karanji (karjjikai in Telugu & Kannada) which is similar to the modak in composition and taste but has the shape of the 4th day moon.
(Source Wiki)

This is how we celebrated. Usually a Ganesh idol made of clay is bought home and is worshiped for 10 days. Being here in US, I made a Ganesha at home out of Turmeric. It gave us immense pleasure to worship an Idol made with my own hands.




After Pooja and Nievedyam



We worship him with different kind of leaves, flowers, fruits and Grass.
I had made Modaks (Kozukattai) and Channa (sundal/ sanegalu) for neivedyam.


Being a first timer to make modaks, I was not very perfect at it. So no recipes please:(


So how did you all like my little handmade Ganesha??

Thursday, September 13, 2007

Paneer Pizza





This was my first attempt to make a pizza right from scratch and it was a great success.
I have used my own imaginations from the sauces to the topping and it came out really well.

Making the pizza dough

Ingredients

Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 tsp salt
1 tsp sugar



Preparation

In half the cup of warm water dissolve the pack of yeast. Add a tsp sugar to feed it. let it sit for a few minutes until it foams up. Add flour, salt, water and yeast mixture to your electric mixer or a mixing bowl to make a smooth and elastic dough.
The dough should pull away from the sides of the bowl. I used my hands to knead the dough.
Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.





This dough can be kept in the fridge for a week if you want to make it ahead. I had some dough left which I saved for the week ahead.



Pizza Topping

Ingredients

1/2 cup medium chopped oinons
1/2 cup Paneer (Indian cottage cheese)
1/2 cup medium chopped pineapple chunks (I used dole chunks)
1/2 cup meduim chopped tomatoes
1/2 cup meduium chopped capsicum
3-4 tbsp tomato puree or sauce
1 tbsp tomato ketchup
1/2 tsp ginger/garlic paste
1/2 tsp Italian seasoning
1 tbsp Bombay sandwich spread (found at the Indian store)
1 tbsp Samosa Chutney (found at the Indian store)
1/2 cup of mozzarella cheese



Preparation

Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
Once the pizza dough has raised, as seen in the picture, Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

Take a ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.


I used a normal baking tray, transfered the pizza base to the tray with very little flour on the bottom of the tray, so that the dough does not stick.
Now add the topping. Mix up the tomato puree/sauce (store brought), ketchup, ginger/garlic paste, Italian seasoning, sandwich spread, chutney in a bowl. I wanted a little Indian flavor on my pizza, so I added some different varieties of chutneys to my pizza.
You can create your own tomato base or buy a ready made one. Spread the sauce on the pizza base evenly. Now top it with onions, cottage cheese (paneer), pineapple chunks, tomatoes, capsicum and finally sprinkle it with mozzarella cheese.
Bake pizza until the crust is browned and the cheese is golden, for about 10-15 minutes.
Enjoy!!!


Thursday, September 6, 2007

Janmashtami

Lord Krishna with Mother Yashoda





Lord Krishna lifting Govardhana Hill


Radha & Krishna







Mother Yashoda chasing Lord Krishna





Janmashtami is the birthday of Lord Krishna. According to the Hindu lunar calendar, Lord Krishna was born on the eighth day (ashtami) of the second (dark) fortnight of the month of Shravana. Read more about it Here.

I made 2 varieties of Seedai (Tamil). It is called Paalakayalu in Telugu. Seedai are small rice flour balls deep fried in oil. One is a sweet version known as vellam(jaggery) seedai and the savory version is called the uppu (salt) seedai.
The uppu seedai is inspired from Menu Today's blog.








Uppu Seedai

Ingredients

1 cup Rice Flour
1 tbsp Urad Flour
2 tbsp Butter
dash of asafoetida
1 tsp cumin seeds
1 tsp Sesame seeds
1 tbsp Grated Coconut
Salt
Water to knead
Oil to deep fry

Preparation

Dry roast the rice flour in a deep bottomed pan for 10 minutes on medium low heat. Keep tossing it continously so that it does not get burnt. Let it cool. Add all the other ingredients except oil and make a pliable dough.
Make small balls as shown in the picture. Deep fry them till golden brown.
If you are trying this for first time please be careful as the seedais burst out in the oil. Be away from the oil. If the dough is soft and has enough butter it will not burst.






Vellam Seedai




Ingredients

1cup rice flour
1tbsp urad flour
3-4 tbsp jaggery

1/2 tsp crushed cardamom
2 tbsp butter
1 tsp grated coconut
1tsp sesame seed
water to knead
oil for deep frying







Preparation

The procedure is same as that for uppu seedai. Except that, jaggery is melted and mixed to the rice flour. You can see the picture of both the dough. The light colored is the uppu seedai dough and dark colored is the vellam seedai.Deep fry till golden brown.




Neivedyam to Lord Krishna, Butter, Uppu and vellam seedai.









I was not able to do this post in time because of the JFI hangover:)

I have been showered with so much of love from my fellow bloggers in the form of awards. I thank you all so much for giving it to me. I am honoured.


The Rockin girl award is given to me by Kajal, Archana, Tee, Sukanya, Saju, Manasi and Seec.




This award is given by Raaga, Chandrika, Tee, Archana, Laavanya, Kajal, Srivalli, Pravs and Sandeepa.



This award is given with lot of love by Sobila. Thanks so much again!!

This post goes to Janmashtami event hosted by Latha of The Yum Blog.

Tuesday, September 4, 2007

JFI Rice - RoundUp

Phew!!!! This round-up was quiet challenging and interesting for me. There were about 163 awesome entries. I Thank you all so much for participating and making it so successful. Most of the entries were retrieved from my spam mails. If I have missed any entries, please do let me know. I will add them right away.

Here goes JFI- RICE countdown!!






Breakfast




Set Dosey from Bhaatukli






Avalakki Dosa from Recipe Junction






Idiyappam/Noolpittu from Ammupatti's thoughts






Kanchipuram Idli from One Hot Stove






Vattayappam from Saffron Trail






Appam from Hot N' Sweet Bowl






Aappam from Ammupatti's thoughts






Varum Arashi Adhai from Hunger Pangs






14 Idies from Cooking 4 all Seasons






Arisi Upma from Tasty Palettes






Idli with tricolour chutney from Add Flavour






Puffed Rice upma from Talimpu






Arisi Upma from Spicy Chilly






Idiappam/Rice String Hoppers from Sizzling Kitchen






Atukulu /poha Pulihara from My Veggie World






Rice & green gram uppittu from Sreelu's Tasty Travels






Panaki from My Foodcourt






Steamed Rice Balls/Akki Unde from Cook Spot






Upma Kozhakattai from My Musings






Flat Rice Appam from Priya's Kitchen






Rice Upma from Tastes From My Kitchen






Varattu Upma (Dry Upma) from En Samayal Arai






Biyam Rotti from Cooking 4 all Seasons






Venn Pongal from Purl up and Crochet






Rice flour starter from Live To Cook




Biryani, Pulao and Vegetable Rice Varieties




Carrot Rice from Andhra Chef






Soya biryani from Recipe Junction






Ghee Rice from Spicy Chilly






Mushroom Fried Rice from The Spice Cafe






Vegetable Fried Rice from Kitchen Queen






Vangi Bath from Esculent Cuisine






Qabuli from Spice Corner






Spicy Tomato Mushroom Rice from Lisa's Kitchen






Peas Pulao from Deepa's Kitchen






Mixed Vegetable and Soya Rice from The Budding Cook






Vegetable Biryani from Neivedyam






Veg Pulao from For The Cook In Me






Vegetable Dum Biryani from Zaiqa






Paneer Methi Pulav from Veggie Platter






Kabuli Pulao from The Singing Chef






Carrot Mint Rice from Letzcook






Brown Basmati Biryani from Out Of The Garden






Cherry Tomato Pulao from Try This Recipe






Minimalist Pulao from Kitchen Aromas






Mint Rice from Ruchi






Tomato Pulao from The Singing Chef






Asparagus Rice from My Workshop






Nawabi Pilau from Chachi's Kitchen






Ghee Rice from Cooking 4 all Seasons






Pickle Rice from Vindu






Vegetable Biryani with Cool summer salad from Finger Licking Food






Tomato Rice from Bhaatukli






Flavoured Rice from Rina's Recipes






Kanji & Payar from Mishmash






Hyderabadi Vegetable Dum Biryani from Ammalu's Kitchen






Capsicum Rice from Andhraspicy






Cumin and Onion Rice from Kajal Dreams






Mumbai shtyle Fried rice from A Cook at Heart






Vaangi Bhath from Menu Today






Mango Sprouts Puluv from Vcuisine






Tahari from "From My Palate






Sprouted Methi Bhaat from The Cooker






Vegetable biryani/ Pulav from My Cookbook






Cheesy Vegetable Pulav from RedChillies






Beetroot Pulav from Aruna & Friends






Hyderabadi Zafrani Pulao from Athika's Curry House






Capsicum Rice from Madhoo's Kitchen






Carrot Peas Pulav from World Wide Cooking






Brown basmati rice with dalma from Add Flavour






Gobichi Masala bhath from Add Flavour






Bell Pepper Rice from Daily Musings






Bisi bele bhath from khana Pina






Kuttansadham from Purl up and Crochet






Vegetable Biryani from Cookery Corner






Sapsige Soppina Bhath(Dill Leaves Pulav) from Karnataka Recipes






Mushroom Fried Rice from Purl up and Crochet






Jeera Pakhara from For The Cook In Me






Mint Rice from The Bubbling Cauldron






Eggplant Rice from Seena's World






Carrot Rice from Ambrosia Flavors






Cabbage Rice from Smitaservesyouright






Rice Usili from Inniya Tamil Virunthu






Spinach Bhath from Mysoorean






Bisi Bele Huli Anna from Cooking 4 all Seasons






Potato Pulao from Cooking 4 all Seasons






Tomato Rice Oriya Style from Cooking 4 all Seasons






Vegetable Pulao from Cooking 4 all Seasons






Phodnicha Bhaat from Bhaatukli






Veg-Biryani from Nalapaka




Coriander Rice from Fusion




Yummy Pulao from What's Cooking




Mixed Vegetable Pulao from Fusion




Chitrannam




Pulihora from Simply Spicy






Yellorai from Masala Magic






Mango Rice from Vcuisine






Chitranna from Aarti's Corner






Avakaya Rice from The Singing Chef






Mango Rice from Padma's Kitchen






Ulundogare from Nalapaka






Coconut Rice from Nalapaka






Coconut Rice from Vcuisine






Lemon Rice from Aromas of my Food




Khichdis






Brown Rice Khichuri from Bong Mom's Cookbook






Lobia-black beans khichdi from Musical's Kitchen






Moong Dal Khichidi from Adhi Potoba




Starters and Snacks




Paalakaayalu from Veggie Platter






Appey from The Singing Chef






Murukku from Aarti's Corner






Rice Kadubu from Shreez Kitchen






Khatta Vada from My Space






Chegodilu from Snackorama






Sanna Polo from Food For Thought






Jantikalu from Snackorama






Rice Bhajiyas from Fun and Food






Rice flour wada from Talimpu






Taro Rice Balls from The Singing Chef






Rice Poori from Taste Of Mysore






Patrodo from The Singing Chef


Ammini Kozhukattai from Cookery Corner



Biyam Vadiyalu from Cooking 4 all Seasons




International and Non-Vegetarian


Chinese




Egg Fried Rice from Jugalbandi






Vegan Maki Sushi from Chachi's Kitchen






Egg Fried Rice from Cooking at Pragyan's






Cantonese fried rice from Purl up and Crochet






Tuna, edamame rice porridge with wolfberry from Teczcape -an escape to food




Italian




Rositto-the better Risotto from Jugalbandi






Pesto Rice from Lisa's Kitchen






Risotto with Creamy Bell Pepper from What's For Lunch, Honey?






Three Rice Risotto from Sunita's World






Risi e Bisi from Jugalbandi




Indonesian




Indonesian Rempeyek from Foodie's Hope




Mexican




Mexican rice casserole from Ahaar






Spanish Paella from Zlamushka's Spicy Kitchen




American




Chicken and Rice Casserole from Foodie's Hope






Jambalaya from Crazy curry




Far Eastern




Xoi Nep Than from When my soup came alive




Indian




Ribbon Rice from Malabar Ruchi






Mutton Pulav from Indian food my recipe world




Desserts and Puddings




A Rice Pudding from Antiquity, from Jugalbandi






Fragrant Lychees with Wild and Brown “Sticky” Rice from Archana’s Culinary Adventures






Ukdiche Modak from Food-n-more






Purple Rice Payasam from Live To Eat






Vennai Puttu from Amma's Special






Sorakaya Payasam/bottle gourd pudding from Padma's Kitchen






Thai Black Rice Pudding from Jugalbandi






Rice Coconut payasam from Vcuisine






Jaangiri from Snackorama






Homemade Rice Milk (Horchata) from Mahanandi






Phirni / Traditional Indian rice pudding from Cinnamon Hut






Rice Pudding with Peach Sauce from As Dear As Salt






Appam from The Yum blog






Rice Urundai from Inniya Tamil Virunthu






Vella Pidi Kozhukkattai from Menu Today






Rice Gulab Jamun from Icookipost






Dhoodhpaak from My Space






Payesh sans dairy (Vegan Rice Pudding) from The Miller Melting Pot






Sakara pongal(Sweet Jaggered Rice) from Add Flavour






Akkaravadisil from The Yum Blog






Rice Balls with cashew nuts from Simple and Delicious






Palada Payasam from Curry Bazaar






Rice Kesaribath from Cook Spot






Patholi from Past, Present and Me






Venna Undalu from a Non-Blogger - "Vijaya"

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