Bari - Indian cooking challenge

Happy Independence Day

Because of some personal and unavoidable
work this blog remains silent for a long time..
So coming back , I missed last month's ICC
this time I am so desperate to make this challenge.
I heard this Bari from my Punjabi friend but
never made it.Thanks a lot of great tips
from Lata of making this in oven as weather
here is so unpredictable in the tamil month Aadi.
I made the bari in the oven.It took almost
2 hrs to make a crispy bari.

Ingredients
500 gm. urad/urd/urid or black gram dal, skinless
375 gm. petha or ash gourd. If this is not available, use same amount of cauliflower flowerets, but petha is best because of it's fibre content.
125 gm. ginger
175 gm. green chillies or more
125 gm. cleaned coriander leaves, washed and drained
50-60 gm. black cardamom seeds, coarsely ground
60 gm. whole Panch Pooran
200 gm. coarsely ground red chillies
100 gm. coarsely ground black pepper
60 gm. fennel or sonf seeds, coarsely ground
25 gm. cloves, coarsely ground or pounded
25 gm. whole cumin seeds
10 gm cumin powder
25 gm. black cumin seeds
1 tsp. mace powder
1/4 of nutmeg, freshly grated
15 gm. asafetida or hing powder
15 gm. cinnamon powder


Instructions
1.    Coarsely grind urad dal in a coffee grinder.
2.    Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter.
3.    Make a shallow well in the centre, by lifting out 1/2 a cup of the mix. Add asafoetida powder in the well and cover with the 1/2 cup of mix you had removed to make the well.
4.    Leave overnight in a warm place, to let it rise a little.
5.    Clean, wash and chop petha or cauliflower, grate and squeeze all water out. Keep aside.
6.    Grind ginger, green chillies and coriander leaves, all together, in a food processor.
7.    Measure all spices into the bowl with the dal.
8.    Mix all ingredients with the dal and beat vigorously. You may need to add a little water if it is too stiff. It needs to be of a stiff, dropping consistency. If you put a blob of this mix in a jug or glass of water, it should float to the surface due to trapped air. This trapped air is responsible for making the baries light.
9.    Spread a clean cloth on a clean surface, like a tray in the sun. This amount needs 2 trays. You can use trays lightly greased with oil.
10.    Place(drop) small blobs of about 1 inch diameter, like pakoras, onto the cloth.
11.    Leave them in the hot sun, until bone dry (very dry). Store in airtight containers or plastic bags. Freezer is good, if you have a large one.

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..

Baked Spicy Potatoes

As hubby has touched the forties he is more health conscious now and reducing sugar and fatty foods from the daily menu..He likes potato in any form. For the weekend I made this baked potato roast for him.. Ingredients Potato - 4 big Chillie powder - 1 tsp Turmeric powder - 1/2 tsp Cumin powder - 1/2 tsp Garam masala - 1/ 2 tsp Salt to taste Oil - 1 tsp Method

• Preheat the oven to 400 F.
• Line a baking sheet with Parchment or Aluminium foil.
• Peel the potatoes and wash it thoroughly.
• Cut into 2 " chunks. Pat dry in the towel to remove the moisture.
• Sprinkle all the powders and make sure all the pieces are thoroughly coated with the masala.
• Apply oil.
• Spread evenly in the baking sheet . Bake for 20 min on one side.
• Flip the pieces and let the another side cook for 10 min.
• Now keep the oven in broil mode and roast it for another 10 min or until golden brown.

I serve the potato roast with Vegetable Briyani and Raita..

Vegetable Briyani

Briyani is a all time favorite food at our home . My son is a veg lover and he loves this dish so much. Ingredients Basmati Rice - 1 1/2 cups Onion chopped thinly - 1 Green chillies - 2 slit Briyani leaf - 1 Kalpasi - 1 Tomato - 1 small Chopped vegetables ( peas , carrot , Butter beans , Cauliflower ) - 3 cups Coriander leaves - chopped - 1/2 cup Mint leaves - chopped - 1/2 cup Oil - 2 tblsp Ghee - 1 tsp Salt - to taste Lemon juice - 1 tsp To grind Small onions - 4 Green chillies - 4 Ginger - 1 " inch piece Garlic - 4 Cinnamon - 1 " Cloves - 4 Cardamon - 4

Method

• Soak Basmati rice with enough water for 30 min.
• Grind the all things under "To grind " to a nice paste.
• Heat oil in a 5 lr cooker . Add chopped onions . Saute well.
• Now add green chillies , tomato and chopped mint leaves and coriander leaves.
• Stir well until tomato turns mushy . Add the chopped vegetables and stir well.
• Drain the water from the rice and add this in the cooker.
• Gently mix everything together and all the masalas coat the rice well.
• Add 3 1/2 cups of water and adjust salt too.
• When the water starts boiling add lemon juice and close the cooker .
• Immediately put the weight and keep the flame in low for 10 min.
• Switch off the cooker after 10 min.
• Open the lid after the pressure releases. Mix gently .
• Serve with Raita.

And this is off to Srivalli's Rice mela.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Senakizhangu Stir Fry

Amma never make anything with this vegetable.

I first had this only after my marriage..I don't like

to cut this veggie as it gives a itching to the hands.

The frozen ones are really handy and simple to cut.

Ingredients

Senaikizhangu - chopped 1 cup

Turmeric powder - 1 tsp

Salt - 1 tsp

Chilli powder - 1 tsp

Ginger garlic paste - 1/2 tsp

Oil - 1 tsp

Method

• Heat oil in a pan . Add chopped onions and saute well.
• Add ginger garlic paste .Stir well.
• Now add chopped senaikizhangu and all the powders and salt.
• Stir it often to prevent sticking.
• Fry well till it gets cooked or turns golden brown.
• Serve with rice.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Broccoli Poriyal

Broccoli is high in vitamin C and lots of nutrients and antioxidants

that prevents cancer. I made this in

an Indianized way by making poriyal.

Ingredients

Broccoli - chopped - 1

Mustard , urad dal - 1 1/2 tsp

Oil - 1 tsp

Red chillies - 2

Garlic chopped - 1

Jeera - 1/2 tsp

Onions chopped - 1

Coconut shredded - 1 tsp ( optional )

Method

Wash and chop the broccoli into small heads. Heat oil in

a pan . Add mustard , urad dal and jeera . When it splutters

add garlic and red chillies.Add chopped onions.Saute well.

Now add chopped Broccoli and close the pan with a lid for 5 min.

When it is cooked garnish it with coconut.Serve with rice.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Vazhakkai ( plantain ) stir fry

A simple stir fry and perfect for the great

lunch menu.This is another dish I used to

cook whenever Amma leaves the city before

marriage.

Ingredients

Vazhakkai - 1

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Cumin powder - 1/2 tsp

Salt to taste

Oil - 1 tsp

Curry leaves - few

Onions - 1 chopped

Method

• Peel the skin of plantain and chop it into thin slices.
• Heat oil in a nonstick pan.
• Add onions and saute well . Add curry leaves.
• To this add chopped Vazhakkai and mix well.
• Add all the powders and salt one by one and saute well.
• Keep stirring in between.
• If you want crispier fry for 5 more min in a low flame.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Peas spinach Poriyal

I had this lovely combi at my friend's place. A great

side dish for all rice dishes.

Ingredients

Spincah - 1 bunch

Peas - 1 /2 cup

Onion chopped - 1

Garlic minced - 1

Jeera - 1/2 tsp

Curry leaves - few

Coconut shredded - 1 tblsp

Red chillies - 2

Method

• Wash the spinach and chop it . Clean the peas.
• Heat oil in a kadai . Add jeera.
• When it splutters add garlic and onions.
• Stir well . Add red chillies and curry leaves . Now add chopped spinach and peas.
• Close the kadai with a lid and cook it under the medium flame.
• In the end add coconut and switch off the flame.
• Serve with rice.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Seppankizhangu ( Arbi ) Roast

This is one of my grandma's signature dish..She used to

make this every other Friday to accompany Sambhar rice.

The traditional method goes by deep fry the arbi .For a healthier

version I baked it in the oven.

Fresh Arbi makes our hands irritating and itching.So use

the arbi after 1 week.

Ingredients

Senaikizhangu ( Arbi ) - 1/2 kg

Onion - chopped - 1

Turmeric powder - 1/2 tsp

Red chillies - 4

Cinnamon - 1 " stick

Aniseed - 1 tsp

Salt to taste

Oil - 3 tblsp

Method

• Cook the arbi with enough water in a cooker for 1 whistle. It should be 3/4 th cooked.
• When it cools down peel off the skin and cut into finger size pieces.
• It tends to stick . So spread without touching in a big plate for 2o min.
• Mix 1 tsp of oil in the arbi pieces and spread in the baking tray.
• Bake it for 30 min or until golden brown stirring occasionally.
• Meanwhile make a coarse paste with onions , chillies , aniseed , cinnamon turmeric powder and salt.
• Mix this evenly to arbi and let it marinate for 15 min.
• Heat oil in a deep kadai . Shallow fry the arbi pieces until crispy.
• Serve with rice.

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Cabbage Poriyal

We are entering into the final week of RM # 2.This week

its going to be side dishes for the main course Rice . Here I

start with a simple and delicious poriyal which is a perfect

combi for sambar rice and puzhi kuzhambu.

Ingredients

Cabbage shredded - 1

Yellow moon dal - 1 tblsp

Onions chopped - 1

Green chillies chopped - 3

Mustard , urad dal - 1 tsp

Curry leaves -few

Grated ginger - 1 pinch

Oil - 1 tsp

Salt to taste

Method

• In a pan cook moong dal with 1/4 cup of water for 2 min.
• Add shredded cabbage to this and close the vessel with lid.
• Let the veggie cook for 2 min . Add salt at this time.
• Heat oil in a separate pan add mustard urad dal.
• Once it splutters add ginger and onions . Saute well.Then add green chillies and curry leaves.
• Add this to cooked cabbage and mix well.
• Finally add grated coconut to this and serve hot .

Check out what my fellow RM 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)Karuna 24)Roochi 25)Kamalika

Pumpkin Dal

This recipe was noted down long before

I started blogging . So I could not remember

the name of the blogger . I have never used

pumpkin with dal . As Cham of spice club

said the tamilians use only plain dal . We liked

this pumpkin dal so much.

Ingredients

Masoor dal - 1 cup

Pumpkin Chopped into cubes - 1 cup

Ginger Garlic paste - 1 tsp

Cumin seeds - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Chopped onions - 2 tbslp

Butter - 1 tblsp

Salt to taste

Method

• Soak masoor dal in water for 30 min.
• Cook the dal after 30 min with chilli powder and turmeric powder for 3 whistle.
• Meanwhile heat butter in a kadai.
• Add jeera . Once it splutters add onions , ginger garlic paste and stir well.
• Now add the chopped pumpkins .
• Pour 1/2 cup of water and close it with lid and allow the pumpkin to cook.
• Now add the cooked dal to it and adjust salt to taste.
• Cook in the medium flame for 2 min.Garnish it with coriander leaves.

Serve with hot rice or rotis . This goes to Madhuram hosting AFAM Pumpkin.

started by Maheswari.

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.

Vazhaipoo Kuzhambu

Vazhaipoo is Banana flower in tamil . Each part

of the banana tree is so good for health ..right

from the leaf , stem , flower , plantain and the

ripe banana..My grandpa had a farm full of

banana trees..So we have loads of vazhaipoo

at grandma's place..We make this kuzhambu

similar like Fish curry.

Ingredients

Vazhaipoo - 2

Shallots - 5

cumin powder - 2 tblsp

chilli powder - 1 tsp

Oil - 1 tblsp

Turmeric powder - 1 tsp

Salt to taste

Tamarind paste - 1 tsp

Method

• Peel the flower layer by layer.The flowers of outer layers can be used for making vada.
• Once the inner layer comes collect the flowers.

• Cut the center piece into half.
• Clean the flower in butter milk .
• In a vessel boil a cup of water and 1/2 tsp salt.
• Cook the flowers in the water for 2 min.
• Remove the flowers from the water.
• Grind shallots to a coarse paste.
• To this add all the other ingredients and 1/2 cup of water.
• Allow it to boil. When it starts boil add the Cooked vazhaipoo.
• Cook in the low medium flame till the gravy comes together and oil separates.
• Serve with rice.

Cauliflower poriyal

Poriyal is the Tamil word means veggies sauted

with onions , green chillies or red chillies.Usually

Poriyals are dry and a side dish to Rice and sambhar.

Ingredients

Cauliflower - 1 medium size

Cumin Powder - 2 tsp

Chillie powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Onion chopped - 1/4 cup

Mustard , urad dal - 1/2 tsp

Oil - 1 tsp

Method

• Cut the cauliflower florets and put it in the hot water for 2 min.
• Drain the water.
• In a bowl mix cauliflower , cumin , chilli and turmeric powder and salt.
• Keep it aside for 10 min.
• Heat oil in a kadai . Add mustard and urad dal.Add onions and saute well.
• Now add the cauliflower mix and close it with lid.
• Cook in the low flame.
• Mix in between.Switch off the flame till the water evaporates.

Serve with Sambar Rice.

Vendakkai ( Okra ) Puzhi Kuzhambu

Puzhi means tamarind in Tamil and Kuzhambu

is gravy.Other than Sambhar Puzhi Kuzhambu is the next

most popular veg gravy in TamilNadu . Veggies that is

more suited for this gravy are Eggplant , Okra , Bitter gourd ,

Potato ...Here I am using vendakkai to make this Kuzhambu.

Ingredients

Okra - 1/4 kg

Onion chopped - 2 tblsp

Tomato chopped - 1 tblsp

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Cumin powder - 2 tsp

Tamarind paste - 1 tsp

Oil - 2 tsp

Salt to taste

Mustard , urad dal - 1 tsp

Method

• Wash okra in water and using a kitchen towel pat dry them.
• Cut into thin small rounds and spread separately in a big round plate . Allow them to dry completely.
• In a kadai heat oil . Add mustard urad dal .
• After it splutters add onions and saute well . Then add tomato and stir well .
• Now add the okras and saute well . Okra tends to be very sticky . Stir well .
• Then add the dry powders and 1/2 cup of water.
• Allow it to boil and add tamarind paste and salt.
• Keep in the medium flame and once a thick gravy forms switch off the flame.
• Add 1 tblsp of coconut paste if you want a thick gravy.

Serve hot with rice and pappads.

Swiss Chard Masiyal

After coming to US , the more we missed

other than our parents are the keerais or greens.

Suganya of Tasty Palettes reflected the same feeling

of me that was going around in my mind for a long time.

My hubby is a great lover of Arai keerai.He missed this

so much.I went on to search for chard soon after seeing

Suganya's post.Thank you Suganya for helping us to

get the exact tastiness of arai keerai.

Ingredients

Swiss chard - 1 bunch

shallots - 6

Green chillies - 3

Tomato - small - 1

For seasoning

Oil - 1 tsp

mustard - 1/2 tsp

urad dhal - 1/2 tsp

Cumin seeds - 1 tsp

salt - 1/2 tsp

Method

• Clean well and chop the chard.
• In a kadai cook chard ,tomato , green chilli along with 1/4 cup of water.
• Cook well.Cool it down for a couple of min.
• Blend in the whipping mode for few seconds.
• Masiyal should be little bit coarse.
• Heat oil in the kadai .Add the seasoning .
• Once it splutters , add this and salt to the masiyal and mix well.

Keerai masiyal is the best combi for Sambhar and rice.

I am sending this to WHB which is started by Kalyan's kitchen

and the host of this week Divya of Dilse.

Sorakkai ( Bottlegourd ) Kootu

Every Religion , Region , Community has

their own traditional cuisine.Until 2 decades

back We belong to a community don't get

used of kootu . Mostly We cook only

dry poriyals .Since both my Thatha and Appa

worked outside our place, all types of cuisines

featured in our plate.Now comes the recipe ....

Ingredients

Sorakkai or Bottle gourd chopped - 2 cups

Moong dal - 3 tblsp

For seasoning

Mustard urad dal - 1/2 tsp

Red chillies - 2

Jeera - 1/2 tsp

salt to taste

Curry leaves

Coconut grated - 1 tblsp

Method

• Wash moong dal and pressure cook for 1 whistle.
• Meanwhile microwave chopped sorakkai in high for 5 min.
• Mix it in between.
• In a kadai add oil.
• Add the seasoning to the oil .
• Now add mashed moong dhal and cooked sorakkai.
• Mix well.Add coconut before removing from the stove.

Goes well with Rotis , Rice .

Potato Fry

This is a simple and easy to make fry.Before marriage

Whenever amma leaves us at home to attend marriages

I make simple potato fry.Since Appa is a great critic of food I

scared of experimenting anything new and find this as pool proof dish.

Ingredients

Potato - 1/4 kg

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Oil - 1 tsp

Mustard , urad dal - 1 tsp

Curry leaves - few

Method

• Peel the potatoes and cut into 1/2 " square pieces.
• Wash well.
• Heat oil in a pan.
• Add mustard , urad dal and curry leaves.
• Now add the potato and stir well.
• Add chilli , turmeric powder and salt.
• Fry well till the potatoes are crisp.

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.

Spicy Peas curry

This recipe is from my relative who is a great

friend of me.She makes this curry using fresh

peas available during the season.The frozen peas doesnot

suit this curry.I made this with dries peas.It comes out

really good.

Ingredients

Dries peas - 1 cup

onion - 1 big

chilli powder - 1 tsp

coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

ginger - 1/2 inch

cashew - 1 tblsp

coconut milk - 1/2 cup

salt to taste.

Method

Soak the peas in water for 6 hrs.

Grind ginger and cashew to a fine paste.

Pressure cook the peas for 3 whistle.

Now add all the powders one by one and ginger-cashew paste

Then add 1/2 cup of water and coconut milk.

Keep it in a low flame till the oil separates.

Serve hot with rice