Goda Masala

Maharashtrian Goda masala is used in vegetables, lentils and meat. I adapted this masala from a cookbook.

Just now we had a hail lasting for 4 minutes only.

Ingredients:
Coriander seeds - 1 3/4 cup
Dry red chilli - 25 gm
Dagad phul/Rock flower/Kal pasi - 1 tbsp.
Kopra/dessicated coconut  - 1 cup
Cumin seeds - half of half a cup
Shah jeera/Caraway seeds - 1 1/4 tsp.
Sesame seeds - 1/2 cup
Bay leaves - 4
Black cardamoms - 7
Cloves - 8
Cinnamon- 5
Black peppercorns - 1/2 tsp.
Turmeric powder - 1 tsp.
Asafoetida - 1 tsp.
Oil
Salt

Method:
Dry roast the sesame seeds till it turns light brown color.
Fry all ingredients in oil one by one or in groups of 2 or 3 spices till dark brown color without burning except turmeric and asfoetida.
I added 2 pinches of salt while frying chilies.
Powder them in batches and mix the turmeric and asafoetida.
Mix all well and store them in an air-tight container.

Dagad phul/kal pasi:

Sent off to Priya's "CWS-Cardamom Seeds" event.


Note:
I didn't add nag kesar as it wasn't available. 

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Butter Paneer Masala

Original recipe is here.

Ingredients:
Paneer - 250 gm
Onions - 2 (big)
Ginger-garlic paste - 1 tbsp.
Tomatoes - 3 (big)
Cashew nut paste - 3 tbsp.
Kashmiri red chili powder - 1 1/2 tsp.
Coriander powder - 1/2 tsp.
Kasoori methi (dry fenugreek leaves) - 1/2 tsp.
Turmeric powder (haldi) - a pinch
Salt (to taste)
Butter - 3 tbsp.
Ghee (to fry paneer)
Fresh cream - 2 tbsp.

Garam Masala to powder:
Cloves - 3
Cardamom - 3
Cinnamon - 1

Method:
Blanch the onions and puree them.
Blanch, de-skin and puree the tomatoes.
Cube the paneer and sauté them in ghee till they turn golden brown color.
Add this paneer to 1 cup of hot water for 5 minutes. Drain and keep aside.
Heat 2 tbsp. of butter in a pan and add the onion paste.
Sauté till they turn golden brown.
Add garlic-ginger paste and sauté for 2 minutes.
Add chili powder and cashew nut paste.
Add the tomato puree, kasoori methi, coriander powder, turmeric powder, salt and garam masala. Sauté for 2-4 minutes.
Add the fried paneer and simmer for 4 minutes.
Add a small cup of water and let it cook for 5 to 8 minutes.
Remove from heat and add the 1 tbsp. of butter and fresh cream.
Let the curry sit for 10 minutes and garnish coriander leaves (I didn't add)
Enjoy with roti or naan.


Sent off to "Blog Bites#2: Copycat edition" hosted by Nupur and Priya's "CWS-Cardamom Seeds" event.

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Palakura Bobbarlu Vadalu/Spinach Black-eyed Peas Fritters (T&T-Sailu's Kitchen)

Here is the original recipe

Ingredients:
Black-eyed peas - 1 1/4 cup
Spinach - 1 cup (chopped)
Onions (big) - 1 (chopped)
Green chilies - 3 (deseeded and chopped)
Ginger - 2 inches (finely chopped)
Cumin seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil (for deep frying)

Method:
Soak black-eyed peas for overnight.
Drain and grind into coarse paste adding little water.
Add onion, Green chilli, ginger, cumin seeds, salt, spinach, coriander leaves and mix well.
Make a lemon sized ball and flatten it like a patty. Continue with the remaining mixture.
Heat oil and add the patties and fry till golden brown color.
Enjoy with tomato sauce or chutney.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Mamidikaya Pappu/Mango Dal-T&T Sailu's Kitchen

Here is the original recipe.

Ingredients:
Tuvar dal/Arhar dal - 1 small cup
Mangoes - 1 (medium size, peeled and chopped)
Onions - 1 (chopped)
Turmeric powder -  A big pinch
Green chilies - 3 (slit length-wise)
Ginger - 1/2 tsp. (chopped)
Salt (to taste)
Water - 1 1/2 to 2 cups

For seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 3 cloves (crushed)
Dry red chillies - 2 (deseeded and cut into halves)
Curry leaves - 10 to 12 leaves
Oil - 2 tbsp.

Method:
In a pressure cooker add the dal, mango pieces, onions, green chillies, turmeric and water.
Pressure cook up to 3 to 5 whistles.
Heat oil in a pan and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds, garlic, dry red chilies, curry leaves and sauté for a minute.
Add the cooked dal and salt.
Cook in slow or medium flame for 8 minutes.
Serve with white rice and a side dish.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Sagu Biyyam Murukku/Sago Murukku - ICC

This month's Indian Cooking Challenge - Sago Murukku

Ingredients:
Rice Flour - 2 cups
Besan flour/kadalai maavu - 1/2 cup
Fried gram flour/Pottukadalai maavu - 1/2 cup
Sago - 1/2 cup
Salt (to taste)
Curd - 50 gm
Chili powder - 1/2 tsp. (or as per taste)

Special Utensils:
Murukku Achchu

Method:
Soak Sago in butter milk for 3 hours.
Mix all the flour together in a large bowl.
Heat 50 gm of oil and then mix it to the flour along with salt and chili powder. Then add the sago (which was soaked in buttermilk) slowly and knead it into a chapathi dough consistency.
Heat the oil for deep frying.
Add the dough in the murukku achchu.
When the oil is hot enough, press the dough down directly to the oil.
Cook on a medium flame mode to ensure that the murukku is cooked well.

Note:
Ensure sago soaks in butter milk well and is soft or else it will burst when you press it down and fry in hot oil.

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Aval Payasm/Atukulu Payasam (T&T-Sailu's Kitchen)

Original recipe here.

Ingredients:
Coconut milk - 2 1/2 cups
Roasted rice flakes/aval/poha (in a tsp. of ghee) - 1/2 cup
Grated jaggery (keep in 1 cup of warm water) - 1/2 cup
Cardamom powder - 1/2 tsp.
Cashew nuts - 6-7
Raisins - few
Ghee - 1 tbsp.

For the smooth paste:
Soak in 5 tbsps of milk:
Dry-roasted poppy seeds/khus-khus - 1/2 tbsp.
Grated coconut - 1 1/2 tbsp.
Cashewnuts - 5-6

Method:
First grind all the ingredients for the smooth paste.
In a heated pan, add ghee and roast the cashewnuts and raisins. Keep aside.
In the same pan, add the ground paste and a few tablespoons of water and cook for 5 minutes.
Add the jaggery water and let it cook along with the paste for 5-6 minutes.
Add the roasted rice flakes and coconut milk and let it slowly simmer for 8 to 10 minutes, stirring it once in a while.
Add the cardamom powder and toasted cashews and raisins. Serve warm or refrigerate until chilled.
It tastes good both warm and chilled.

Note:
Add a cup of warm milk before serving as the rice flakes absorb the moisture content of the payasam.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka), Shama's "Kheer Festival" event & Priya's "CWS-Cardamom Seeds" event.

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