Maddur VaDa..

Ing :

Chopped Onion : 1/2 Cup
Chopped Coriander leaves : 2 Tspn
Chopped Green chilli : 2 Tspn
Semolina : 1/2 Cup
Rice flour : 1/2 Cup
All purpose flour : 1/2 Cup
Asafoetida : A pinch
Salt : 1/4 Tspn
Warm water : 1/4 Cup
Baking soda : 1/4 Tspn
Vegetable oil : 4 Tspn for preparing dough

(If you prefer deep fry method)
Vegetable oil : 3 cups for deep frying

Method :

* Take a flat bottom pan, heat about 4 Tspn of oil and then add the chopped onions, asafoetida, salt and saute until it becomes transparent. Let it cool.

* Add the flours, baking soda,green chillies, coriander leaves and mix well.

* Now add warm water little by little and make thick dough. Knead dough well for about 2 to 3 minutes and cover with a lid. Keep it aside to rest for 30 minutes.

* Take lemon sized ball of dough, flatten the dough by using rolling pin.

* Take a frying pan and heat the oil for deep frying.

* Deep fry the discs one at a time on medium flame untill it turns golden brown color.
For Deep fry method :
* Take a frying pan and heat oil for deep frying.

* Deep fry the discs one at a time on medium flame untill it turns golden brown color.

For Baking Method :

* Preheat the oven at 350 F for 10 minutes.

* Arrange the rolled discs in baking sheet and bake them for 25 - 30 minutes(Until they turn crisp) at 350 F.

Onion Cookies ..

Ing :

Chopped onions : 1 Cup
All purpose flour : 2 Cups
Unsalted butter : 4 Tspn
Vegetable oil : 1/4 Cup
Salt : 1/4 Tspn
Sugar : 5 Tspn
Sesame seeds : 2 Tspn
Chopped green chilli : 2 Tspn
Warm water : 1/4 Cup
Baking soda : A pinch


Method :

* Mix all the ingridients together except water, knead the dough with very little amount of water.( Refer the below pic for dough consistancy )

* Keep dough in a airtight container to rest for 30 minutes.

* Pre-heat the oven at 350 F for 10 minutes.

* Grease your hand with little amount of vegetable oil and make small balls from the dough and press the dough using your palm.
( If you press the cookie thin -  you will get more crispy cookies
  If you press the cookie l'll thicker - you will get soft cookies )

* Bake the cookies in a pre-heated oven for about 30 minutes.

* Serve cookies with cup of coffe / tea..

Dough :

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Linking to Bake Fest hosted by FOODOMANIA

Tapioca PakoDa / ಸಾಬಕ್ಕಿ ಬೋಂಡ ..

Ing :

Soaked Tapioca pearl's  : 1 Cup ( Soak in cold water for 6 to 7 hours )
All purpose flour : 2 Tspn
Corn flour : 6 Tspn
Salt : 1/4 Tspn
Chopped green chilli : 2 Tspn
Chopped onion : 4 Tspn
Chopped coriander leaves : 1 Tspn
Vegetable oil : 1 Tspn
Water : As required to prepare pakoda dough

Enough vegetable oil for deep frying the pakoda's. ( 2.5 Cups )

Method :

* Mix all the ingridients together in a vessel and make a pakoda dough,close the vessel with a lid and  keep it aside for 10 minutes.

* Heat a vegetable oil in a pan, deep fry the pakoda's untill they turn golden brown.

* Serve with Ketch up / Chutney.

Jackfruit PeraTi Payasa..

Ing :

Jackfruit PeraTi Pulp : 2 Cups ( Soak PeraTi in a 2 cups of cold water to get a fine pulp )
Jaggery : 6 Tspn ( According to your taste )
Cardamom Powder : 1/4 Tspn
Cashews : 2 Tspn
Ghee : 1/2 Tspn
Coconut Milk : 2 Cups


Method :

* In a pan mix peraTi pulp,jaggery and coconut milk, bring it to boil in a medium flame then switch off the heat.
*In a seperate pan roast the cashews in a ghee, add that into payasa along with cardamom powder and close lid.
* You can serve chilled or hot as a desert.
Total time to prepare : 30 minutes
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Making Jackfruit PeraTi :

Ing :

Jackfriut ( Remove the seeds ) : 1 Kg
Jaggery : 1/4 Kg

Method :

* Blend the jackfruit into a fine pulp and keep it aside.
* Take a heavy bottomed vessel and add jackfruit pulp and jaggery.
* Cook the mixture until water gets evaporated and solid enough to make pieces( Stirr the mixture occasionally or else it will stick to bottom of the vessel ). Normally this process takes 2 to 3 hours.

Mixed Vegetable Curry ..

Ing :

Chopped Pepper : 2 Cups
Chopped Carrot : 1 Cup
Chopped Tomato : 1/2 Cup
Chopped Onion : 1/2 Cup
Grated Garlic : 1 Tspn
Garam Masala Powder : 1 Tspn
Red Chilli Powder : 1/2 Tspn ( I used extra hot )
Salt : 1/2 Tspn ( According to your taste )
Sugar : 1/2 Tspn
Dry Fenugreek leaves : 1 Tspn
Vegetable oil : 2 Tspn
Cumin Seeds : 1 Tspn
Cumin Powder : 1/2 Tspn
Water : 1 Cup
Chopped coriander leaves : 2 Tspn

Method :

* In a pan heat the oil and add cumin seeds, once it turns to golden color add onions,garlic and tomato's, saute this for 2 to 3 minutes in a medium flame.

* Bring down the flame to low heat, then add the chopped vegetables and all the ingridients into above mixture. Cook this mixture untill all the vegetables cooks properly. ( It will take 12 to 15 minutes in low flame )

* You can serve this with white rice,chapati or dosa's.

Basmati Kesaribhaat / ಸಣ್ಣಕ್ಕಿ ಕೇಸರಿಭಾತ್ ..

Ing :

Basmati rice  : 250 gm

Saffron strands : 3/4 gm

Sugar : 375 gm

Pure ghee : 250 gm 

Cloves : 2

Milk  :  6 Tspn

Lime juice : 2 Tspn

Salt : 1/2 Tspn

Cashews : 10

Raisins : 1/4 Cup

Method:

* Cook the rice with enough water and 1 tsp of ghee. ( All the grains should be cooked nicely, and at the same time, rice should not be sticky. )

* If any water is remaining in the cooked rice, drain it fully and spread the cooked rice on a plate for 10 to 15 minutes to cool ( Until room temp. )

* Bring the milk to boil and switch off the flame. Soak the saffron strands in the hot milk for 10 minutes.

* Take the cloves and make a fine powder.

* Cut the cashews into medium size.

* Combine the salt the with lime juice to dissolve and keep it ready.

* Take a non stick or heavy bottom pan, combine rice with sugar and ghee. Keep mixing it on high flame.

* Once it starts boiling, add milk with saffron strands, salt and lime juice mixture. Keep stirring the mixture to avoid burning.

* Once the mixture starts absorbing the ghee, bring the flame to medium heat.

* Now add powdered cloves and raisins and mix it well.

* Once the mixture starts oozing the ghee, switch off the flame immediately and add the cashew's.

* Close the pan with a lid and allow to set for 15 minutes.

This is the second recipe i tried from Vani.

Peach Cobbler ..

 

Ing :
Peaches : 4

Sugar : 1 Cup ( I used granulated sugar )
Water : 1/2 Cup
Unsalted butter : 4 oz / 1 Cup
Self rising flour : 1 Cup

Milk : 1 Cup

Method :

* Preheat oven to 350 degrees F.

* Combine the peaches(peel off the skin and make it slices), 1/2 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes in a low heat. Switch off the flame and keep it aside.
* Put the butter in a baking dish and place in oven to melt.

* Mix remaining 1/2 cup sugar, flour, and milk slowly to prevent clumping.

* Pour fruit mixture over melted butter. ( Do not stirr. Spoon fruit on top, gently pouring in syrup)

* Batter will rise to top during baking.

* Bake for 30 to 35 minutes.

"Linking to Bake Fest hosted by FOODOMANIA "
Sending this recipe to Cooks Joy's peach event and Raven's Page

 

Thai Cuisine - Vegetable Spring Rolls

Ing:

 

For Spring Roll sheet :

 

All purpose flour : 1 cup

Salt : A pinch

Cold Water : To prepare the dough ( 4 to 6 Tspn )

For stuffing:

Sliced onion - 1/4 cup

Grated carrot - 1/4 cup

Sliced cabbage - 1/4 cup

Soya sauce - 1 Tspn

Tomato sauce/Ketchup - 1 Tspn

Red chilli powder : According to taste

Salt : According to your taste

Sliced garlic : 1/4 Tspn

Oil : For deep frying ( 4 cups )

Glue :Take 2 Tspn of all purpose flour & 3 Tspn of cold water in a bowl,mix well and keep it aside.

    

Method:

 

Spring roll sheet:

 

* Mix all purpose and salt in a mixing bowl.

* Add water little by little and prepare non sticky dough. Let it rest for 10 minutes.

* Prepare the dough balls. Roll them into very thin sheets using the rolling pin.Use the dry flour while rolling.

* Roll the sheets into the shape of circle.

 

Stuffing:

* Squeeze off excess water from the grated vegetables.

* Heat 1 Tspn of oil in a frying pan. Add sliced onion once the oil becomes hot.

* Saute the onion in a medium flame for 1 minutes then and add grated carrot,cabbage,garlic & salt to taste.

* Saute the vegetables for 3 - 4 minutes or until they become slightly crispy.

* Add soya sauce, tomato sauce and red chilli powder. Saute them for 2 - 3 minutes and switch off the flame.

* Take a spring roll sheet and pour around 1 Tspn of stuffing on one edge.

* Roll the sheet upto half by keeping the stuffing inside.

* Fold both the edges of the rolled portion into inside and press it gently.

* Then apply the glue to the edges and roll the sheet fully. Fix the edges properly.

* Heat oil in a frying pan and deep fry the spring rolls on medium flame.Once they are half done, take them out from oil and keep them to cool for few minutes ( it takes 10 to 12 minutes ).

* Then put them in hot oil again and fry until golden brown so that you will get crispy vegetable spring rolls.

 

I learnt this recipe from Vani..

Sending this recipe to " Around world - Thailand cooking event "