CHETTINAD_PAKODA_KUZHAMBU......SNC CHALLENGE

                                                                                 

This is another month of cooking and enjoying the challenge recipes of soutthindian friends. this month challenge is given by Priya ofeasyntasy recipes.i think Priya does not require any introduction as she is popular among food bloggers and very efficient and active .she always posted recipes with innovation. and more over in this challenge she is the first to post the recipe.We can not forget the Divya mastermind of this event. thanks Priya for sharing this recipe.pl visit every member of this event to every body's blog then it has some benefit of this event.
i am from northindian group

Ingredients
chana dal-1cup
red chili-1-2I used green chli
fennel seeds-1/4 tsp
fresh methi leaves-2tsp
oil for frying
Gravy
onion paste-2
garlic paste-1tsp
tomato puree-2
coriander powder-1tsp
red chili powder-1/2 tsp
gram masala-1/4 tsp
coriander leaves
oil-2tbsp
Tempering
zeera-1/4 tsp
bay leaves-1
long--2-3
green cardamon-2
Paste
watermelon seeds-2-3 tsp

Method
soak dal for 2-3 hours.grind with fennel seeds and green chili.add methi leaves. add salt and make tiny balls shapeless. fry in hot oil. keep aside.
soak watermelon seeds in water for 1 hour and grind it to smooth paste.if there is any difficulty in grinding so grind it with tomatos.it grind easily.
heat oil in a pan add dry whole masalas in it when cracked add onion paste. when onion changed its color add garlic paste anf fry for 2.-3 minutes. add dry masala except garam masala. fry it . add tomato puree and fry till oil leaves the sides of the pan.add water melon paste.after 1 minute add three cups water and let it boil.boil for 7-8 minutes. add pakora to it . give one boil. add gram masala.
It is ready .garnish with coriander leaves
enjoy with nan,roti or rice

sending to Priya

HARYALI KOFTA CURRY

Hi friends this post is about Hudson canola oil. I received a gift hamper from this company with a booklet of delicious and innovative dishes. i make this healthy dish from the book with little changes. i never use canola oil but as mention the properties of Hudson canola oil i am impressed it is ditributed byDalmia CONTINETAL PVT LTD AND AVAIBLE N BIG STORES

I like the logo very much
YOU CAN NOT CHANGE YOUR BODY BUT YOU CAN CHANGE YOUR OIL.
the benefits of this oil as compare to others oil mention in the leaflet are----
1-very high(second highest) content of MUFAwhich reduces the bad cholesterol.high BP
2very high content of Omega-3
3-benificial2;1 content raio of omega 6 PUFAto omega 3.
4-great source of vitamin E,antioxidant
5 and last one of the highest smoking point point of all culinary oil.
as Indian cooking is mostly fried dishes .when we cook any veg we fry the masala as olive oil is best but i think we fried more  olive oil reduces its values as in foreign countries there dishes are cooked in microwave or used as it is.but Indian cooking is not like this so i am of the opinion if get the same benefits in less price then why we can not use this hudson canola oil. i think we have to look into this and must try this oil.
here in this dish i used canola oil and taste is yum
so friends must use this oil and get the health benefit's

Ingredients
spinach-2 cups
boiled alloo2
crumbled tofu--3tbsp
green chili-2 chopped
onion-1chopped
besan-1cup
red chili powder-1/4 tsp
gram Masala-1/4 tsp
ginger grated1/2 tsp
salt to taste
canola oil for fry
Gravy
onion-2
garlic -4-5 pods
ginger grated-1/2 tsp
red chili powder-1/4 tsp
turmeric powder-1/4 tsp
garam masala-1/4 tsp
coriander powder-1/2 tsp
/tomatoes 2 small
kasoori methi-1tsp
oil-2tbsp
salt to taste
coriander for garnishing
Method
blanch spinach  for one minute in microwave and chopped  finely. add all the ingredients. i used tofu which is rich source of protein instead of paneer.

make the balls as u desired..heat canola oil and fry the koftaon slow fire.

 keep aside

Gravy
i used the easy method of makaing the masala.i cut onion in big size peel the garlic and used whole. heat oil and fry onion and garlic when done add ginger and tomatoes. fry till the sides leave the oil.

cool it and grind into smooth paste. when we take out the onion the little oil is left. add bay leaves and dry masalas and fry. now add the onion paste and fry for minute
add water to it and boil .add kasoori methi .boil for 5 minutes. add garam masala.add kofta to curry when serve garnish with cream and coriander leaves

As i make paste of masala of onion it will take less timeand less fat. we can fry it and preseve a day before.
alwys soak dry masala in water for 5 minutes .it will enhance the taste and masala do not burn.

Vada Curry........SNC challenge

 Hello friends
I am new partner of this group but feel proud to join this group started by Divya of you can cook Indianfood. as i visited her blog many times .she had a wonderful space with very innovative tasty and different cuisine recipes.she introduced all the new members to all the the group. as i already join many other groups but here is different relation with each other. i am overwhelmed when every member welcome me .i hope i enjoy with this group and find many new friends and their attractive recipes. I am happy to follow all of u when i received ur comments. ur valuable comments are encouragement for me.I am from north India group.the challenge is given by Ramya off lemonKurry.She has a nice blog od delicious recipes she organised many other events.

Here i make some variation .I add spinach which make vada  soft when steam it. i do not fry but steam it
Ingredients
FOR VADA
bengalgram dal--1cup
garlic--2-3 cloves
green chili-1
fennele seeds-1/2 tsp
spinach-1 small bunch
baking soda-pinch of
oil -1tsp
salt to taste

FOR CURRY
onion-1 pureed
ginger garlic paste-1/2 tsp
tomato-2 pureed
turmeric powder-1.4 tsp
red chili powder-1/2 tsp
coriander powder-1/2 tsp
garam masala-1/4 tsp
kasuri methi-1tsp
coriander leaves
salt to taste
oil
Method
Soak dal overnight.sequzee all the water and all the ingredients of vada except spinach.Grind it and add spinach to it .mix well.make small ball and flatten it. steam it in the idly cooker.cut it into small pieces.

Curry
Heat oil in  pan. add onion and fry it . add ginger garlic paste and fry till smell of garlic disappear. now add  all the dry masalas except garam masala. fry it for 1 minute then add tomato pureed. fry till oil comes out in sides.Add water to it when boil add  vada and kasuri methi.Boil for 4-5 minutes on slow fire ad garam masala.switch off gas.

Garnish with coriander leaves.
Eat with puri or side dish with rice.Here i make spinach puri .Recipe is here

sending to Ramya


sending to the event Dish it out  lentils and veg 

Kheer pudding.......a fusion dessert

prepration time---5minutes

cooking times40minutes

Ingredients

for kheer

milk-1kg

rice-100gm

for pudding

thick kheer--1cup

egg--1

sugar-4tbsp

almond-cashew nut-2tbsp

amul butter-2tsp

method

soak rice for 1hour mix rice &milk and boil it on slow fire for 35 minutes or till become thick

.cool it

whisk egg and sugar.

Add egg&sugar,dry fruits.and butter to thick kheer. mix it well

pour this batter to remkins or any small  greased mould.

microwave it for 2minutes or bake at 180/degree.

serve it with dry fruit decoration.

Chocolate cream top

melt chocolate in double boiler. add fresh amul cream in it.

Serve kheer pudding with chocolate sauce on top

it is really delicious.we can use white chocolate instead of dark chocolate

sending to weekend party

s

event

hi friends Sowmya is organised a event and givaway do vist her blog and participate it is upto 3rd july

http://nivedhanams.blogspot.in/2013/05/authentic-indian-sweets-w-giveaway-for.html