Pani Puri -Indian Cooking Challenge

Hello Friends
 Finally I could able to post for this month's
ICC after missing out the last month mouth
watering Rasmalai.
   The most happiest news is Harish has
got 453 marks in his school exams.After
his board exams we had a short vacation.
Then the whole month of May was tiring as
we had a renovation work at our home.So finally
settled down with new kitchen.

This month ICC is a popular chat..I used to
make this using Lathamma's recipe which is
a pool proof.

PaniPuri


For making Puri

 Rava(Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy  Water
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Salt to taste

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.


Lentil Filling
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Mirch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Method to prepare:
For Puri:

In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.

Cover it with a wet muslin cloth and let it rest for 15 mins.

Then pinch out very small balls and roll them into small circles.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.

Heat oil in a thick bottomed pan, deep fry the puris

The idea is to puff them and fry them till golden brown.

Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani

Extract pulp from the tamarind

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

Put it in the fridge to cool down.

Add water as required.

How to make Red Tamarind Chutney

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri

Poke a small hole in the center of the Puri

Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it..

Sago / Javvarisi Murukku - Indian Cooking Challenge

This month ICC month was quiet difficult for me.It sounds
very easy while reading..The sago I got here was the total
culprit..Even after 3 hrs it didnot get soft..The result
was little explosives murukku and moreover the holes
in my murukku achu are so tiny.So it was too hard to press
the dough..But we like the taste of murukku as it is much
different from the regular ones..I will be making this often
of course wih good sago

Ingredients

 Rice Flour 2 cups

Besan flour 1/2 cup

Fried gram flour - 1/2 cup

Sago - 1/2 cup

Salt to taste

Curd - 50 gms

Chile powder - 1/2 tsp or as per taste

Method to prepare

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

Heat oil for deep frying.In the muruku achu, add the dough. When the oil is hot, press down directly as as murukus.

Cook on medium flame to ensure the muruku is cooked well.

Moong Dal Kachoris - Indian Cooking challenge

Hello Friends
Wishing you all Happy Valentines Day.
It is really hard for me to sit before the comp
as Harish's Board exams are nearing..Next week
he has practical examinations..

This month's ICC is quiet interesting as I never had
a chance to eat this in my place..I have tasted this
while ago at my friends place before shifting to India..
I made moong dal filling . Next time I would try this

with green peas since kids didnt love the moongdal.

Kachoris

Adapated from Medhaa's Aunty and Tarla Dalal


Resting Time for the Dough is app 1/2 hr - 1 hr

Frying time for the Kachoris - 20 mins for each batch app.

Soaking Time for the Filling is app. 1 hr

Cooking Time for the Filling is app 15 mins

Yields - 15



For the Dough

Ingredients Needed:

All purpose flour / Maida - 2 cups

Oil/ Ghee - 1/4 cup ,

Salt - 1/2 tsp

Water for kneading

Method

mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.

Slowly add water and make a soft dough. Knead well for about 8 minutes.

Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:


Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.

The dough could spring back for many reasons:

Dough is too cold (If wet cloth is used)

Dough is not soft enough.

Not kneaded for enough time.

Oil is less.

Not rested enough.

Fillings

Khasta Kachori - Moong Dal Kachori

Ingredients Needed:



Split Moong Dal (yellow) - 1/2 cup

Cumin Seeds - 1 tsp

Hing / Asafoetida - a pinch

Curry Leaves - 2 tsp chopped fine (opt)

Green Chilli - Ginger paste - 1 tsp

Sauf / Fennel seeds powder - 1 tsp

Garam Masala - 1/2 tsp

Red Chilli powder - 1/2 tsp

Mango powder / Amchur - 1 tsp

Oil - 1 tsp

Salt to taste

Method

1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

2. Drain the water well.

3. Grind the dal to a coarsely. (Will resemble Idli Rawa)

4. Heat oil in a pan.

5. Add the hing and cumin seeds.

6. Once the seeds splutter add the curry leaves.

7. Add the dal.

8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.

9. Cook for another 10 minutes on low till the dal turns slightly brown.

10. Add all the masalas.

11. Cook for few minutes till the aroma of the spices hit you.

12. Add Salt.

13. Remove from heat and keep aside to cool.

Special Tips / Notes for the filling:

The fillings have to be really dry if not when rolling they will ooze out when rolling.

Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.

For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.

Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.



Muttar Ki Kachori from Tarla Dalal:

For green pea filling



2 cups green peas

1 teaspoon green chillies, chopped

1 teaspoon ginger, grated

1/2 teaspoon nigella seeds (kalonji)

2 teaspoons fennel seeds (saunf)

2 bay leaves

1 teaspoon chilli powder

1 teaspoon garam masala

4 tablespoons chopped coriander

2 tablespoons oil

salt



For the green pea filling

Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.

Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.

Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.

Pyaz Ki Kachori

For the onion filling



2 cups onions, finely chopped

1 teaspoon nigella seeds (kalonji)

2 teaspoons fennel seeds (saunf)

2 bay leaves

1½ teaspoons green chillies, finely chopped

2 tablespoons Bengal gram flour (besan)

2 teaspoons coriander (dhania) powder

2 teaspoons chilli powder

1 teaspoon garam masala

3 tablespoons chopped coriander

2 tablespoons oil

salt to taste



To make the onion filling



Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.

Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.

Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.

Divide into 12 equal portions and keep aside.



To Make Kachori's

Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.

Place about 1.5 tsp of the filling in the center of the rolled dough.

Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.

Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.

Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.

Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.

After it rises up (about 2 minutes), turn it over.

Cook for about 6 to 10 minutes till the side down gets a golden brown color.

Turn and cook the other side for another 6 minutes or till its golden brown in color.

Remove when done, cool and store in airtight container.

Serve with coriander chutney and tamarind chutney

Special Tips / Notes for making the Kachoris:

You can fry 3 kachori's at a time.

The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.

It will not be crisp if the oil is too hot.

Chegodilu/ Ring murukku for ICC

Hello friends , This month Challenge in ICC is Chegodillu or Ring murukku as we call in Tamil. This crunchy snack is my wish list for a long time. Thanks a lot Srivalli for making us do the challenges. Ingredients Rice flour - 3/4 cup All purpose flour/ Maida - 1/4 cup Ghee - 2 tbsp Ajwain - 1/4 tsp Red chilli powder - 1/4 tsp Turmeric really a pinch Salt as per taste Oil to deep fry Method Boil 1 cup water in a bowl, add salt to it. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings Fry them in hot oil til they turn golden in colour.

Diwali Sweets and Savories - Thattai and Adhirasam

I wish all my friends ,readers a belated diwali. Thought of posting this before Diwali itself. Nandhu was asking for Adhirasam and her favorite Boondi Laddu . So I reserved this for this Diwali. I got this thatti recipe from my neighbour.Her Thattai is so hot of so much of red chiili powder combined with lots of whole pepper.I reduced this for our taste buds. Thattai Ingredients Raw flour - 4 cups Urad dal flour - 1/2 cup Chilli powder - 1/2 tsp Hing - 1/2 tsp Crushed pepper - 1/2 tsp Salt - 1 tsp Chopped curry leaves - 2 tblsp Channa dal - 2 tblsp Oil to fry Method

• Soak Channa dal in 1/2 cup of water for 15 min.
• Dry roast urad dal in a medium flame till nice aroma comes out .
• Powder this in a mixie once the dal cools down and sieve it.
• Drain the water from the channa dal.
• Combine rice flour and all the other ingredients and using little water at a time make a soft dough.The dough should not crack.
• Take a white cloth or dhoti . Take a small size of dough and flatten it in a white cloth using middle three fingers to a small discs.if it is sticky apply oil in your hands.
• Heat oil in a kadai . Once it is hot drop the discs one by one.
• Flatten the discs with the back of the slotted spoon to prevent the thattai from puffing up.
• Remove from the fire after the oil sound stops.
• Drain in the paper towel.

Adhirasam Ingredients Raw rice - 1 cup Jaggery - 1 cup poppy seeds - 1 tblsp Oil to fry Method

• Soak the rice with enough water for 1 hr.
• Drain the water and shade dry the rice for 30 min.
• The rice should be still wet when grinding in a mixie.
• In a kadai add jaggery and 1/4 cup of water.
• When the jaggery melts strain the impurities using the white cloth.
• Keep again over the heat and make the syrup.
• Drop the syrup in the small bowl of water to check the consistency.You should make a soft ball of jaggery.
• Remove from fire and add immediately to the wet rice flour. Add poppy seeds. Mix well to get a soft dough.
• You can make this dough ahead and keep in the refrigerator or make adhirasams immediately too.
• Heat oil in a kadai . Take a plastic sheet. Take a 3 " inch ball from the dough and flatten it into small discs . Remove carefully from the sheet and slide in the oil.
• Turn slowly and remove from the fire when both sides become light brown.
• If you want a crispier adhirasams press it in between two plates and remove the excess oil.
• Drain in the paper towel.

Murukku - Indian Cooking challenge

The last month was so busy with kids Term Exams.

Blogging takes a back seat now though I have tried

few new recipes.

Murukku is one of the favorite snack at my home.

Hubby likes the urad dal murrukku more than

Amma's pottukadalai (Dalia Split) Murrukku.

Ingredients Needed: Raw Rice - 4 cups Urad Dal - 1 cup Water - app 1/2 cup or more For Seasoning Cumin seeds - 1 tsp Sesame seeds- 1 tsp Asafetida/ Hing - 1/2 tsp Salt to taste Butter - 75 gms

Method to prepare: Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool. If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal. First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder. In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well. Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles. Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough. Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame. Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai. Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. Thank you so much Valli for making us to face lot of challenges. I am looking forward for the next month Challenge.

Masala Peanuts , Milagu Rasam and a Long Break

Hello Friends...I am taking a long break after this post as We have planned to move back to India next month.. Life is so busy for the last couple of months and finally we are packing everything..And kids are more excited to see their Grand parents , aunts and cousins after a long time..

I just want to contribute to blogger friends Divya and Priya before the hiatus.. Pepper is a common and everyday spice in the Indian kitchen..I like the combi of Milagu rasam and hot rice..For Milagu rasam I make freshly grounded masala which gives special aroma to the rasam.

Ingredients

Tamarind - 1 tsp Tomato - 1 Whole Pepper - 1 tsp WHole Jeera - 1 tsp Toor Dal - 1 tsp Hing - a pinch Mustard - 1/2 tsp Curry leaves - few Coriander leaves - chopped - 1 tbslp Red chillies - 2 Garlic minced - 2 Methi seeds - 1/4 tsp OIl - 1 tsp Salt to taste Method

• Grind whole pepper , jeera and toor dal into a coarse powder.
• Chop the tomatoes into small pieces or give a 1 min run in a mixer.
• In bowl mix tomato , tamarind paste and 2 cups of water. Combine well.
• Take oil in a kadai.Add mustard , methi , crushed red chillies hing and curry leaves.
• When it starts splutter add the powder and the Tomato - Tamarind liquid.
• Add the minced garlic too.When the rasam starts boiling add the coriander leaves and remove from the stove and add salt.
• Serve with hot rice.

And this is off to Divya's Think Spice - Pepper started by Sunita Masala Peanuts

Ingredients

Peanuts - 1 cup

Besan flour - 1/4 cup

Rice flour - 2 tsp

Chilli powder - 1 tsp

Minced Garlic - 1

Hing - a pinch

Salt to taste

Garam masala - 1/2 tsp

Oil - 1 tsp

Method

• Mix everything together with a tsp of water.
• Add water just to bind everything together..
• In a MW plate spread the masala peanuts and MW high for 4 min.
• Mix in between.

This is a quick and easy snack for the kids and surprise guests.

I am sending this to Priyas's MEC savoury snacks started by Srivalli.

Wish you all a Happy Ugadi , Tamil Puthandu.See you all with

Amma's yummy recipes..

Masala Murmura ( Puffed Rice )

This is a quick and easy snack for the kids.I too

like to munch around this often in between

browsing..

Ingredients

Murmura - 1 cup

Oil - 1 tsp

Peanuts - 1/4 cup

Channa dalia - 1/4 cup

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - a pinch

Curry leaves few

Salt - 1/2 tsp

Method

• In a wide kadai heat oil.Roast the peanuts and channa dalia for 1 min.
• Then add curry leaves.Once it splutters add the chilli , turmeric powder, hing and salt.
• Add murmura now and mix well.
• Stir well it murmura turns crispy.

You can add chopped onions before adding the powders.My kids don't like to have onions .So I did not add it.

Check out what my other RM group cook today.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Kamalika

French Toast

French Toast or some may call this as Bombay Toast can be made both savory and sweet versions..Having a sweet tooth I like the sweet version..My Grandma used to make this using the round rusk..The soaking time differs if using rusk..Here I have used the bread to make this toast. Ingredients Bread slices - 5 Egg - 3 Warm milk - 2 tblsp Sugar - 5 tbslp ( depends upon the taste) Ghee - 2 tsp Method

• Beat the eggs and add warm milk and sugar.
• Mix well till the sugar dissolves.
• Take the bread slices and dip in the mix both sides for a min.
• Transfer to the hot tawa . Roast the bread on both sides with 1/2 tsp of ghee .
• Remove when it turns golden.

Serve hot.

Watch out my fellow marathoners.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani

23)Kamalika

Cruchy Pakodas

Paal ( milk ) saadam ( rice ) has been a dinner in our

place daily..The great side dish for the paal saadam

is Pakoda..There is a sweet shop in my place which is

popular . They make everything fresh everyday.People

throng the shop when it opens in the afternoon.Their

pakodas are very popular and so we never made an attempt

to make it at home . After getting married I missed this pakoda

and started experimenting . This recipe is close to that taste.

Ingredients

Onion ( chopped ) - 2 big

Besan flour - 1 cup

Rice flour - 1/2 cup

Baking soda - a pinch

Chilli powder - 1 tsp

Curry leaves chopped - few

Saunf - 1 tsp

Ghee - 1 tblsp

Salt to taste

Oil to fry

Method

• In a big bowl add baking soda , ghee , onion and salt.
• Rub well to form a thick foamy texture. Leave it aside for 10 min.The water in the onion will ooze out.
• Add besan and rice flour and all the other ingredients to this and mix well.
• Add 2 tblsp of water and form a tough dough.Don't add more water.The pakodas will become soggy.
• Heat oil in a kadai . Once it is hot take a handful dough and drop the dough into small bites in the oil.
• Fry well in the oil.Remove it when it reaches golden color and drain it in the paper towel.

Check out my fellow marathoners .

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji

Masala Sundal

I like the spicy masala sundal more than

the plain one . My grandma makes this so

tasty and used to remember me whenever

she made this..

Ingredients

Kala channa - 1 cup

Coconut - 1/2 cup

Channa dalia - 1 tblsp

Green chillies - 2

Cinnamon - 1 "

Saunf - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Chopped onions - 1

Oil

Curry leaves few

Method

• Soak channa with enough water overnight.
• In the morning Cook the channa in the pressure cooker with water and 1 tsp of salt for 3 whistles.
• Grind coconut , channa dalia , Green chillies , saunf and cinnamon to a smooth paste.
• Heat oil in a kadai.Add onions and curry leaves and saute it well.
• Now add the grinded masala , Tumeric and 1/2 tsp of salt.
• Add the cooked channa without water to the masala.
• Cook till the masala comes together with channa.

Transfer to the serving dish.

Check out my fellow marathoners recipes here.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji

>

Oma podi ~ Sev

Oma Podi is a savoury snack for all ages . I make

often for my kids.

Ingredients

Besan flour - 1 cup

Rice flour - 1/4 cup

Salt to taste

Omam ( Ajwain ) - 1 tsp

Hing - a pinch

Method

• Soak omam in 2 tsp of water . Grind it to a paste . Strain it and keep the omam water aside.
• Mix besan and rice flour with salt , hing and omam water.
• Add enough water to make like chappathi dough.
• In a Iddiyappam press keep the handful of water .
• Heat oil in a kadai . Press it over the hot oil.
• Turn it in 1 min . Oma podi should be golden in color . So turn and remove it quickly. The oil should be hot when pressing the omapodi.

Other Recipe Marathoners.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga

Sugar Cookies

After so many hesitations I finally decided to run

in the marathon race started by Dhivya . I too planned

for a specific theme for every week . So the first week

is going to be Snacks . The sugar cookies I prepared

for the Halloween . My daughter who is at halloween

holidays did the frosting in the cookies.

Ingredients

Powdered sugar - 1 1/2 cups

Butter - 1 cup

Vanilla essence - 1 tsp

Egg - 1

Flour - 3 cups

Baking soda - 1 tsp

Cream of tartar - 1 tsp

Method

• Beat powdered sugar and butter in a large bowl .
• Stir in vanilla and egg and beat for 1 min.
• Stir in flour , baking soda and cream of tartar .
• Cover and refrigerate for 2 hrs or until firm.
• Heat oven to 375 F.
• Roll half of dough at a time 1/8 inch thick.
• Cut into desired shapes . I used Halloween cookie cutters.
• Bake for 7 - 8 min.

Frosting for sugar cookies

Combine 2 cups of powdered sugar , 1/2 tsp vanilla and 2 tblsp milk and stir together until smooth and spreadable.

Check out my other marathon runners

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi

Vazhakkai ( Plantain ) chips

Vazhakkai chips is the great snack for kids .

It is very simple and quick to make unlike

the potato chips .

Ingredients

Vazhakkai - 2

Oil to fry

Turmeric powder - 1/2 tsp

Chilli powder - 1tsp

Salt to taste

Method

• Peel the skin of Vazhakkai . Cut into thin slices using the kitchen slicer.
• With one tsp of oil mix chilli powder , turmeric powder and salt.
• Mix this with sliced Vazhakkkais.
• Heat oil in a wok.
• Deep fry the slices handful at a time.
• Take out from the oil when it turns crispy.

Vazhakkai chips is the best accompaniment for Sambhar rice and curd rice.

Aval Mixture

Amma used to make whenever we ask her for

a quick snack in the evening.

Ingredients

Aval ( Poha ) - 1 cup

Peanuts - 1/2 cup

Oil - 1 cup

Chilli powder - 1/2 tsp

Salt - 1 tsp

Curry leaves - few

Method

• Heat oil in a kadai.
• Fry the curry leaves in oil.
• Take two tblsp of peanuts at a time and fry in the oil using steel strainer.
• Now fry the poha using the steel strainer 2 tsp at a time.
• The oil should be hot .Then only the poha pops up immediately.
• Mix everything together with salt and chilli powder.
• You can add Pottukadalai ( Chana dalia ) also to the mixture.

.

Kozhukattai for Aadi velli

Aadi is a tamil month which falls from mid July to mid

August.Both Aadi chevvai ( Tuesdays ) and Velli ( Fridays )

are auspicious for the worship of Goddess Sakhti .

In our places the women used to do poojas

starting in the late night.These poojas are performed

only by women and no men are allowed to enter . Group

of women joined together and performed at the homes with

no men . Since it used to be in the night I never

attended the poojas . As a child all I knew is eating the

kozhukattais . My grandma gave us secretly the kozhukattais

in the morning .

My MIL used to do this kozhukattais other days for

men at home. Here is the recipe.

Ingredients

Rice flour - 1 cup

Salt a pinch

water to form a dough

Method

Combine flour , salt and water to form a soft dough.

Make different kinds of shapes like round , oval etc..

In a thick bottomed vessel boil 4 cups of water.

When water comes to boil take a handful of kozhukattais

and drop them slowly into the water . Take a laddle and

stir slowly . Allow it to cook for 5 min . Take the

kozhukattais out of the vessel without water

using the laddle It is best eat with coconut flakes.

Note

The water should be at rolling boil when dropping the balls.

Urad dhal Vada

Vada is a popular South Indian snack. No South Indian

festival will end up without vada.In our place during

the first day of tamil month Aadi We used to make

vada during the evening.Last Wednesday was Aadi 1.

I prepared vada that day and here is the recipe.

Ingredients

Urad dhal - 1 cup

Salt to taste

Pepper freshly grounded - 1 tsp

coriander , green chillies , curry leaves chopped - 1 tsp each

onion chopped - 1

Oil to fry - 1/2 lr

Method

• Soak urad dal in enough water for 2 hrs.
• Drain the water completely after 2 hrs.
• Grind in the mixie adding little water at a time.
• Don't add too much water.Grind well to from a thick batter.
• Heat oil in a heavy bottomed kadai.
• Add salt ,pepper,greenchillies.coriander and curry leaves to the batter.
• Mix well.
• Take a plastic sheet or banana leaf.
• Wet the hands with water.Take a lemon sized batter and place it on the sheet.
• Flatten the batter with the middle three fingers and make a hole in the middle.
• Now lift the sheet using the left hand and slowly take the vada and slide in the kadai.

• Fry in the medium flame.
• Turn the vada and remove the vada from kadai after it turns golden yellow.

Enjoy with Coconut chutney.

Note:

1. If the batter becomes loose add 1 or 2 tsp rice flour.

2.Don't keep the batter outside for long time.

Pani Puri

I enjoyed eating Pani Puri during the Annual Exhibitions

( That's the only place we get all North Indian Chats in my

town ).Later on I tried Pani Puri at home adopting from

Ms. Mallika Badrinath's recipe.But Lathamma

of The yum blog's recipe is very simple and easy to make too.

For the original recipe see here.

Ingredients

Rava - 1 cup

maida - 1 cup

Wheat flour - 1 cup

salt to taste

Ghee - 1 tblsp

Oil for frying

For the filling

Channa - 1 cup

Potato - 2 medium

Onion - 2 medium chopped

Carrot - 1 no ( grated )

Finely chopped green chilli - 2

Coriander leaves - 2 tblsp

salt to taste

For the Pani

Dates - 2 nos

Tamarind - 3 inch piece ( 2 tsp )

Jaggery - 2 tsp

Black peppercorn - 1 tsp

Cumin - 1 tsp

Coriander seeds - 2 tsp

Green chillies - 1

Mint - 10

Black salt - 1/2 tsp

salt

Method

Soak Channa in water for 8 hrs.Drain the water . Wash the potatoes

and pressure cook along with channa with enough water for 10 min. Peel

the potato and cut into small pieces.Drain the channa and mix everything for filling.

Soak dates and tamarind in water and grind it along with other ingredients

given for the pani.Add 2 cups of water and strain it.Keep it aside.

To make the dough add maida , rava , wheat flour , salt and ghee.Add enough

water to form a dough.Leave it for 15 min.Knead again and make big lemon

sized balls.Roll out the balls into big rounds.Stamp out 2 inch small rounds

using round cookie cutter.

Heat oil in a kadai.In a medium flame , fry few puris at a time.Press

slightly with the back of the laddle so that the puris puff up.Fry till golden

brown.

Serve the puris with pani and channa filling.

I am sending this to Dee's Herb Mania.

I am so happy that I received few more awards from

dear Andhra flavors and Cham.

Pls vote for me in OS 2 if you like my Tomato Rice.

Nupur's Pav Bhajji

Coming from a small town in south TamilNadu , I did not

have a opportunity to taste the delicious Pav Bhajji for a long

time.I never tasted this until I visited my cousin sister's place

who resided then at Hyderabad.

After seeing Nupur's popular post Pav Bhajji I decided

to try her and it turned out delicious . My son likes it very much

since the recipe does not call for onions to saute.For the

original recipe please see here.

Ingredients

Cauliflower - 1 small head

Potato - 3

oil - 2 tblsp

Green bell pepper - 1 minced

Turmeric powder - 1/2 tsp

Ginger - Garlic paste - 1 tsp

salt to taste

Chilli powder - 1 tsp

Tomato puree - 2 - 3 cups

peas - 1/2 cup

Everest Pav Bhajji masala - 1 tblsp

butter - 1 tblsp

Method

• Boil cauliflower and potatoes in a pressure cooker.
• Heat oil in a kadai.Saute pepper .Add ginger garlic paste.
• Add chilli powder , turmeric powder and salt.Saute well.
• Now add tomato puree , peas ,boiled potatoes, cauliflower ,Pav bhajji masala and salt.
• Keep sauteeing and mashing it together till you get the smooth mixture.
• Add water. simmer for 20 - 25 min.

To Serve

• Fry the bread with butter.
• Serve with minced onions , cilantro and lemon.

I am sending this to Sia's MBP street food and Zlamushka's T&T

Veg Puff with Home made Puff Pastry

Amma is popular for her mutton puffs around

our family and neighbours.I have never seen

her making for small amounts.Every time she makes

around 50 to 60 and distributes to all.She follows the recipe

from her old cooking book.It uses Dalda for spreading.

I replaced with butter here.

For Puff Pastry

Ingredients

All purpose flour - 2 cups

Cold water - 3/4 - 1 cup

Salt to taste

butter - 2 tsp

Butter for spreading - 1 stick

Method

Add salt , butter to flour .Mix water slowly and knead well to form

a soft dough.Wrap it with plastic sheet and keep it in the fridge for 30 min.

Bring stick of butter to room temperature.

Make a paste of butter by mixing it well with spoon and keep it in the refrigerator again for 10 min.

Divide butter to 3 parts.

Roll out the dough to a rectangle with short side facing you.

Apply 1 part of butter evenly to 2/3 of dough ( lower 2 parts )

leaving 3/4 " in the corners.

Now fold the top third of dough down.

Then fold the bottom third up like a envelope.

This is the 1 st turn.

Rotate the dough a quarter clockwise so that the fold is on your right.

Cover the dough and refrigerate for 30 min.

Repeat the process 2 more times every time the fold should be on your right.

For Filling

Ingredients

Potato - 2

Chopped carrot , beans,peas - 1 cup

turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Chilli powder - 1 tsp

Onion - 1

Salt - to taste

oil 1 tsp

Lemon juice - 1 tsp

Method

• Pressure cook potato for 10 min and mash it well.
• Steam cook the other vegetables.
• In a kadai add 1 tsp of oil.Saute the onion well.
• Now add veg and potato.
• Add turmeric , garam masala , chilli powder and salt.
• Bring it to a dry mixture.
• In the end add lemon juice.

Making Puffs

Roll out the dough into a rectangle.Cut the dough into squares or

rectangles.Keep 1 tblsp of veg mix inside each of the square.

Join the ends with water.Brush the top of the puff with egg.

Bake the puffs in the preheated oven at 400 C for 30 - 40 min.

This is my entry to Mansi's Monthly Mingle Appetizers &

Hors'doeuvres.