Kara/Masala Biscuits

This (paper-cutting) recipe is from one of my collections I've stored over the years though I don't remember which year and it's from the oldest collections. The recipe goes for vanaspati but I substituted it with butter and I didn't add curry leaves. It's best to munch at snack time with a hot piping cup of tea in a wintry afternoon. Also helps in replenishing energy if you're drained with tiredness.

Ingredients:
Maida/APF - 2 cups
Butter (unsalted) - 1/2 cup (room temperature)
Salt - 1 tsp.
Sugar - 1 tbsp. (powdered)
Yogurt - 2 to 4 tbsp.
Green chillies - 3
Ginger - 1/2 inch
Cumin seeds - 3/4 tsp. (crushed)
Coriander leaves - few (chopped)
Baking powder - 1/2 tsp.

Method:
Sieve maida/APF with baking powder, salt for 2 to 3 times.
Grind green chillies and ginger without any water.
Mix all the ingredients except yogurt.
Add yogurt little by little and knead into a dough. If the dough is too stiff, then add yogurt and knead again.
Roll out like a chapathi and cut it into desired shapes and sizes.
Place on a greased tray and bake at 180°C for 15 to 20 minutes or until done (depends on your oven).
Cool completely and store in an air-tight container.
Enjoy with a hot cup of tea.

Note:
I used white butter.

Sent off to P. Y. Mitharwal's "Bookmarked Recipes-Every Tuesday (Volume-14)" event.

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Capsicum Rice

Ingredients:
Basmati Rice -  2 1/2 cups
Capsicum (chopped) - 1 cup (3 colors mixed)
Mustard seeds - 1 tsp.
Oil
Ghee - 2 tsp.
Salt (to taste)
Coriander leaves - 1 small bunch (chopped)

To Grind:
Cinnamon - 2
Chana dal - 2 tsp.
Byadegi chillies - 6
Urad dal - 2 tsp.
Coriander seeds - 2 tsp.
Cumin seeds - 1 tsp.

Method:
Cook the rice (each grain should be separate and not mushy). Keep aside.
Heat 2 tsp. of oil and fry the given ingredients "To Grind" till the dal changes to golden color.
Cool and powder them.
Grind the coriander leaves into a paste with little water.
Heat the oil in a pan and add mustard seeds. When they splutter, add the diced capsicum pieces and saute for 2 to 4 minutes (We like capsicum in crunchy form).
Now add the powder and salt to taste. Saute for a few seconds.
Add the coriander paste and saute for a minute.
Now add the cooked rice and mix well. Finally, add the ghee and mix gently. Enjoy with chips.

Note:
Better to consume this rice within 4 hours.

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Chicken with Capsicum

Ingredients:
Chicken - 900 gm (cut into bite size)
Capsicum/Bell pepper (green, red & yellow) - 1/2 from each color (diced)
Onions - 2 (finely chopped)
Ginger-garlic paste - 1 tsp.
Tomatoes - 2 (finely chopped)
Salt (to taste)
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Mint leaves - 1/2 cup
Coriander leaves (with tender stalks) - 1 cup (chopped)
Oil
Ghee - 1 tsp.

To grind into powder: (A)
Peppercorns - 1 tsp.
Cumin seeds - 1 tsp.
Green cardmom - 2
Cinnamon (1 inch) - 2
Cloves-2


To Marinade: (B)
Ginger-garlic paste - 1.5 tsp.
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt - a little

Method:
Marinate the chicken pieces with the given ingredients (B). Cover and keep aside.
Heat oil in a pan and add 1 tsp. of ginger-garlic paste. Add the powder (A) and saute for a few seconds.
Add onions pieces and saute till they turn translucent. Add the tomato pieces, required salt to taste and saute till they turn mushy.
Add the marinated chicken pieces and saute for a few minutes.
Now reduce the flame and add the red chilli, coriander and turmeric powder(s). Saute.
Cover the pan with a lid and cook the chicken till they become tender. Stir in between.
Grind mint and coriander leaves into a paste without adding any water.
Once the chicken becomes tender, add the mint-coriander leaves paste, 1 tsp. of ghee and capsicum pieces.
Mix well till the ingredients blend well with the chicken.
Cook for 3-4 minutes.
Enjoy with naan or roti.

Sent off to Akila's "DNSW-C" event.

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Bottle Gourd and Moong Dal Payasam/Kheer

Today, I got some very fresh and tender bottle gourds from the local superstore. I was planning to make kootu for lunch. As today is Karwa Chauth, I changed my plans. So my bottle gourd converted from kootu to kheer. Twisty, huh?

Ingredients:
Bottle gourd - 1 (medium)
Moong dal - 1/3 cup
Milk - 2 1/4 cups
Sugar - 1 cup (or as per taste)
Sweetened condensed milk - 1 cup (or as per taste)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tbsp.
Green cardamom powder - 1/2 tsp.
Cashew nuts - 10
Ghee - 2 tsp.

Method:
Peel and grate the bottle gourd.
Heat 1 tsp. of ghee in a pan and saute the grated bottle gourd for 2 to 3 minutes.
Now pour 2.25 cups of milk. Cook the bottle gourd.
Meanwhile cook the moong dal. Cool and grind them.
Add this to the bottle gourd and stir.
Now add the sugar and stir till the sugar dissolves.
Dry roast the poppy seeds till golden color. Grind the poppy and grated coconut with little water into paste.
Now add this paste to the kheer. Cook for 2 minutes.
Pour the condensed milk and stir. Sprinkle the cardamom powder.
Fry the cashew nuts in 1 tsp. of ghee. Add this to the kheer.
Enjoy warm or chilled. Slurp!

Note:
Adjust the sugar and condensed milk according to the size of the bottle gourd.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Coconut Burfi

Ingredients:
Grated coconut (firmly packed) - 1 cup
Sugar - 3/4 cup to 1 cup (or as per taste)
Green cardamom powder - 2 pinches

Method:
In a thick-bottomed pan, add sugar and 1/2 cup water.
Bring the sugar syrup to one-string consistency or two-string consistency.
Add the grated coconut and mix well.
After a few minutes, add cardamom powder and mix well.
When the coconut starts to leave the sides of the pan, pour it on a plate greased with ghee.
Spread the mixture and press it tightly on the plate to keep a fairly smooth and straight surface.
Cool and cut into desired shapes.
Serve.

Sent off to Akila's "DNSW-C" event.

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Brinjal Kuzhambu

Ingredients:
Brinjal/small eggplants - 250 gm (sliced vertically)
Onions - 2 (chopped)
Garlic - 1 bulb
Tomato (big) - 1 (chopped)
Dry red chillies - 5
Coriander seeds - 1 tbsp.
Arhar/toor dal - 1.5 tsp.
Black peppercorns - 3/4 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - a pinch
Grated coconut - 1.5 tbsp.
Curry leaves - few
Tamarind - key lime size
Turmeric powder - a pinch
Sesame oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Fenugreek seeds - a pinch
Fennel seeds - 3/4 tsp.

Method:
Soak tamarind in 2.5 cups to 3 cups of water for an hour or two. Squeeze the tamarind and strain. Collect the tamarind water and keep aside.
Heat oil and add the seeds. Immediately seeds will crackle. Now add garlic and fry till light golden color.
Add onion pieces and sauté till golden color. Add tomatoes and salt (to taste) and sauté till half mushy.
Now add the sliced eggplants and sauté for 5 minutes without burning.
Now add the tamarind water and turmeric powder and cook till the veggies are tender.
Meanwhile heat 1.5 tsp of oil and add the arhar dal, coriander seeds, cumin seeds, peppercorns and fenugreek seeds and sauté till golden color in low flame.
Finally add the curry leaves, dry red chillies and grated coconut. Sauté for few seconds. Cool and powder them.
Add this powder to the kuzhambu and stir well. If the gravy is too thick, add required water to make it thinner or according to your taste. Cook again for 4 to 5 minutes without burning in low flame. Stir in between. Check for salt.
Enjoy with rice.
R.C.

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