Methi Gota

Methi Gota is a Gujarati snack. It is best to have it with ginger tea.

Ingredients:
Gram flour - 2 cups
Fenugreek (methi) leaves - 2 cups
Semolina (rava)- 3 tbsp.
Coriander seeds - 2 tbsp. (crushed coarsely)
Baking soda - ½ tsp.
Black pepper - 1 tsp.
Yogurt - ½ cup
Coriander leaves (a handful) - chopped
Ginger - chili paste - 1 tbsp.
Salt (to taste)
Sugar (to taste)
Hot oil - 2 tbsp.
Oil (for frying)

Method:
Mix all the ingredients in the gram flour except oil.
Add 2 tbsp. of hot oil and prepare a batter of thick consistency (if required add little water).
Keep aside for 10-15 minutes.
Heat the oil in a frying pan and add the batter in small rounds.
Fry until they are golden brown (fry in medium flame to ensure that the inside gets cooked thoroughly).
Drain on paper towels and serve with coriander chutney or tomato ketchup.
RC

Sent off to 'WYF: Tea Time Snack' event.

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Orange Kheer

,OrangeThis is a bengali dessert. In the bengali language, it is called Kamla Lebur Kheer. Peeked it from Bong Mom’s Cookbook. Here is the original recipe. In this season we get loads, loads, loads…. (Phew!)..of oranges as we can select a good quality of them. This kheer has a divine taste and it’s simple to make.

Ingredients:
Oranges - 6
Whole milk - 1 litre
Condensed milk - ¾ can
Saffron - 2 pinches
Sugar - ½ cup

Method:
In a deep thick pan, add the milk and bring it to a boil.
Reduce the heat to medium and start stirring.
After sometime, add the condensed milk and stir.
Add the sugar and stir.
Stir the milk till it becomes ¼th the initial amount.
A smooth kheer is obtained without any burning.
Refrigerate the kheer for 1 hour.
Meanwhile peel the skin of oranges and remove all the thin film white segments also.
After 1 hr add the oranges to the kheer and refrigerate for 2 hrs.
Finally add the saffron strands and serve chill.

Sent off to 'JFI-Saffron' event hosted by DK (originally started by Mahanandi) and Sanghi's 'FIL-Fruits' event.

The Marigold flowers blossoming in the balcony match well with oranges for 'dish-flower' pairing.

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Vaazhaithandu/ plantain stem with oats

When I saw Priya’s Snake Gourd & Oats Kootu and Vazhakkai & Oats Kara Poriyal, I was inspired to make the plantain stem with oats.
The only difference is that instead of grated coconut, I added oats. The taste was good. As both are high in fiber content, it is good for health.

Ingredients:
Plantain stem (chopped) - 2 cups
Onion - 1 (chopped)
Oats - 1/3 cup
Curry leaves - 5 leaves
Sambar powder - ½ tsp.
Salt (to taste)
Oil

For tempering:
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ½ tsp.

Method:
Add the chopped plantain stems in 1 cup of buttermilk.
Heat the oil and add the tempering ingredients.
When mustard seeds splutter, add the onions and fry till translucent.
Add the plantain stems without buttermilk.
Add sambar powder and salt. Mix well.
If the stem is tender, add a little water to cook or if the stem is hard, add extra water to cook.
Once the stems are cooked and water gets evaporated, add the oats and curry leaves.
Reduce the heat and cook the oats by covering the kadai with a lid.
Mix in between to avoid burning.
Finally add the chopped coriander leaves which I had added in a very little quantity.
Serve as a side dish for rice.


Sent off to Saraswathi Iyer's "Oats Feast" event.

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Vazhaipoo/Plantain Flower Kootu

Ingredients:
Petals - from 1 plantain flower
Toor dal - 1/3 cup
Onions - 1 (chopped)
Garlic - 3 (crushed)
Tomato - 2 (chopped)
Turmeric powder - 1 tsp.
Curry leaves - 5-6 leaves
Coconut milk (thin) - 1/3 cup.

To grind:
Green chilies - 4
Cumin seeds - 1 tsp.

For tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Rice - 1 tsp.


Method:
Blend the petals in the blender.
Add this in 1 cup of buttermilk and mix well ( to avoid oxidation).
Boil the dal and keep aside.
Grind the green chilies and cumin seeds.
Heat oil and add the tempering ingredients.
When mustard splutter add the onion and garlic. Fry.
Add the curry leaves and add the tomatoes.
Sauté till it becomes pulpy.
Add the blended petals along with buttermilk.
When they are cooked add the boiled dal, ground paste, turmeric powder and salt.
Bring it to a boil.
Now add the coconut milk and remove immediately.
Mix well.
Serve hot.

Sent off to Sanjana's "Create for a Chilli Chopper" competition.

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Beetroots with Scrambled Eggs

Very SIMPLE side dish on BUSY days.
Ingredients:
Beet root - 2 (medium)
Eggs - 4
Onion - 1 (chopped)
Whole dry red chili - 1
Oil
Salt (to taste)

For Tempering:
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ¼ tsp.
Fennel seeds - ¼ tsp.
Curry leaves - 5

Method:
Peel the skin and grate the beet root.
Heat oil and add the tempering ingredients.
When mustard starts to splutter add the onion, curry leaves and fry.
Add the half broken red chilies.
Now add the grated beet root and saute for few minutes.
Now add the eggs and start to scramble.
Fry till the eggs are cooked.
Now add the salt and mix well.
Serves as a good side dish for rasam rice (or depending on your taste).


Award passed to me by Viki. Thanks for the cute award!

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Brinjal & Indian Broad Beans Curry (Vankaya Chikkudukaya Kura)

As seen on TV cooked by Chef Jacob.
Ingredients:
Green brinjal (big) -1 (chopped)
Broad beans - 12 (cut into pieces)
Onions - 3 (chopped)
Green chili - 1 (chopped)
Kashmiri red chili - 2 tsp.
Milk - 1/3 cup
Salt (to taste)
Oil
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Coriander leaves - few


Method:
Heat oil and add the mustard and cumin seeds.
When mustard seeds splutter add the onions and fry till translucent.
Add the green chili pieces and fry.
Add the red chili powder and mix well.
Add Brinjal and broad beans pieces and saute for few minutes.
Add 2 cups of water, salt and let the veggies cook.
The sauce should be watery.
Once the veggies are cooked reduce the heat and add the milk.
Immediately remove from heat and add the coriander leaves.
Serve hot with dosas or with rice.

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