bonda sambhar

Recipe source:Alka's kitchen

Ingredients
Print this recipe

• 1 cup toor dal (cooked in 2 cups water and mashed)
• 1 carrot chopped
• 10 french beans chopped
• 1 onion chopped
• 2 tomatoes chopped
• 1 brinjal chopped
• 2 tbsp tamarind paste
• 1tbsp jaggery
• salt to taste
• 3 tbsp sambhar powder
• 2 tbsp oil
• pinch hing
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp mustard
• 1tbsp ginger(minced)
• 5 cloves garlic
• 10 curry leaves
• 3 tbsp coriander leaves chopped

Method

1. Place a vessel on medium flame pour 3 cups of water ,add tamarind pulp, carrot, beans, brinjal, tomatoes, onion, salt and curry leaves. Mix well, cover and cook till the vegetables are 50% cooked.
2. Now add jaggery and 2 tbsp sambhar powder. Mix well , cover and cook.
3. Add cooked dal.
4. In a small pan heat oil ,when hot add hing, fenugreek seeds, cumin seeds, mustard seeds, garlic and ginger fry for few seconds and add curry leaves and 1 tbsp sambhar powder.Mix well and pour this seasoning over the sambhar,Mix well and cook for few minutes and add chopped coriander leaves.
5. Serve hot with idli and bonda.

bonda

Ingredients

Print this recipe

• 3 cups urad dal
• 5 to 6 curry leaves (chopped)
• 4 green chillies (chopped)
• 1 tbsp chopped ginger
• salt to taste
• oil to deep fry

Method

1. Wash and soak urad dal in water for 3 to 4 hours. 
2. Drain water and and grind using very little water to smooth and fluffy batter.
3. Add chopped ginger,green chillies, salt and curry leaves and mix well.
4. Heat oil in a deep vessel, when hot wet hand and take 3 tbsp of urad dal batter and drop into hot oil. Do the same for remaining and fry till light golden brown.

broken wheat payasam

Very simple broken wheat payasam , classic Indian dessert.

Ingredients
Print this recipe

• 1 cup broken wheat (godi nucchu)
• 2 tsp fenugreek seeds (optional)
• 4 cups thin coconut milk
• 2  cups thick coconut milk
• 3/4 cup jaggery (adjust to taste)
• 1/2 tsp salt
• 1 tsp cardamom powder
• 2 tbsp cashew nut (broken)
• 2 tbsp raisins
• 1 tbsp ghee

Method

1. Place pressure cooker on medium flame, add broken wheat and fenugreek seeds and roast for few minutes, till it turns light brown.
2. Now pour in thin coconut milk and pressure cook till broken wheat is cook(2 to 3 whistles)
3. Open the cooker and add jaggery and salt and mix well till jaggery dissolves. 
4. At the end add thick coconut milk, bring to boil and take off the flame.
5. In a small pan heat ghee and fry cashew nut and raisins till cashews turn brown and raisins puff up.
6. Pour this over the broken wheat payasam.

Back by popular demand -Garlic pull apart rolls

These garlic rolls became such a big hit at home that I made it again the next day, this time I doubled the recipe and used a bigger baking dish(always learn from my mistakes)

Recipe is here

Picture courtesy:Saujanya Shetty

Garlic pull apart rolls

'Blog hop Wednesdays' This is the event I am taking part in. I am paired with different bloggers  every Wednesday and I have to recreate a dish from their blog . I am glad that in the first week I was paired with an amazing blogger from Bahrain , Anamika Arun who has a great blog Taste Junction.

I love to bake, so I chose this recipe .These rolls are super soft and the aroma of garlic and butter is so amazing.Instant hit at home and my best critic -my daughter just loved it.

(I suggest you use a bigger baking dish, as you can see my rolls swelled up)

Thank you Anamika for the recipe and Radhika (tickling palates) for starting this event.

Ingredients for roll

Print this recipe

• 1 1/2 cup Flour (maida)
• 1/2 cup warm water
• 3/4 tbsp yeast (1/2 tbsp if using instant yeast)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp + 1 tsp oil

Ingredients for garlic spread

• 100 grms unsalted butter (softened)
• salt to taste
• 2tbsp minced garlic
• 1 tbsp chopped Dill leaves
• 2 tbsp chopped coriander leaves
• 1 tsp chilli flakes
• 1/2 tsp pepper powder

Method
1. Prepare garlic spread: mix all the ingredients for garlic spread in a bowl and keep aside.
2. Prepare roll: In a small bowl pour in 1/4 cup warm water, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.
3. Now in a large bowl mix flour, salt, yeast mixture and remaining water and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.
4. Cover the bowl with cling wrap and allow it to double (keep in a warm area). This will take 45 minutes to 1 hour.

 5. Once the dough doubles, punch the dough to remove the air and knead again for few minutes.
6. Prepare a baking dish, grease with oil and keep aside.
7.  Divide the dough into 2 equal parts.Place one portion dough on a flat surface. Use little flour if the dough is very sticky.Roll the dough into a rectangle with 1/2" thickness.

 8.Place 2 tbsp garlic spread on the rolled out dough and spread out evenly.

 9. Roll from one end .

10. Cut the roll into halves.

11. Then cut each half into halves to get 4 rolls.Repeat the same with the other portion of dough.

 12.Place the rolls in a greased dish with cut side up and brush the top with milk and spread remaining garlic spread on top. Sprinkle sesame seeds.

 13.allow the rolls to rise for about 20 minutes.

14. Place in a pre heated oven for 25 to 30 minutes at 180 degree C,or till the top looks golden brown.
15. Serve warm.

Chicken ghee roast

I am so happy that I was able to recreate one of my favorite dish, Chicken ghee roast. The first time I had this amazing dish was when I had been to Mangalore few years back. Hotel Abhiman is very famous for its authentic mangalorean cuisine and Ghee roast is their specialty.

I have tried to search for  good chicken ghee roast in Bangalore, been to Coastal express, Anupama Coast to  Coast, Kudla, Sanadige ..........but never enjoyed ghee roast anywhere. At last found it at Cherie's Kitchen:)

Glad that my family enjoyed it.

 Recipe source:Moyar's

Ingredients
Print this recipe

• 1 kg chicken (cut to medium pieces)
• juice of 1 lemon
• 1/2 cup curds/yogurt
• 1tsp turmeric powder
• salt to taste
• 30 long red chillies (kashmir)
• 8 small red chillies
• 1 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 2 tsp peppercorns
• 1/2 tsp fenugreek seeds
• 12 to 16 garlic flakes
• cherry size tamarind soaked in 2 tbsp water
• 1 cup ghee
• 2 tsp sugar (optional)
• few curry leaves
• 2 tbsp chopped coriander leaves

Method

1. Marinate chicken in yogurt/curds, salt , turmeric powder and lemon juice. Refrigerate for 4 hours or more.

2. Meanwhile roast long and small red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.

 3. Place a large pan on medium high flame and add 1/4 cup ghee, when ghee is hot add all the marinated chicken and cook till almost done. Transfer the chicken to a vessel.Reserve the liquid released by the chicken  in the separate bowl . Keep this aside.
4. To the same pan add remaining ghee and add the masala paste ,fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala.
5. Now add the fried chicken, salt and 1/2 cup of reserved liquid. Fry for 5 to 7 minutes till the masala dries up.
6. Now add sugar, curry leaves and coriander leaves.
7.Take off flame and serve as appetizer.