Bhutte Ka Kees

Bhutte ka kees is a popular and delicious street food of Madhya Pradesh prepared using corn, spices and milk. Bhutte is nothing but a corn. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices and simmered in milk to get a delicious and creamy dish.

Prepared this yummy and quick dish for an event Shhh Cooking Secretly Challenge hosted by few co-bloggers. Click HERE to view all my previous recipe posts prepared for this event. And for October month, I was paired with a wonderful and talented blogger Seema Duraiswamy Sriram who blogs at mildlyindian.com. She gave lemon and coriander leaves as a secret ingredients and using those, prepared Bhutte ka kees which was a big hit in my home. Especially, my father loved this dish a lot and asked me to prepare it again after couple of days. Bhutte ka kees can be served as a great tea time snack or as a breakfast. No side dish is required for this dish. Though grated coconut is optional in this recipe, the addition of it gives a lovely taste.

Click HERE to view a tasty recipe prepared by Seema by using a secret ingredients given by me.

Ingredients :

1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder
2 Green chillies, finely chopped
1/2 - 1 Tsp Ginger, grated
2 Cups Corn kernels
1/4 Cup Milk
A pinch of Turmeric powder
Salt to taste
Coriander leaves, finely chopped for garnishing
1/2 - 1 Tsp Lemon juice
Grated Coconut for garnishing ( Optional ) 

Method :

Grind the corn kernels coarsely and keep aside. ( Corn Cobs can also be used and if using, just grate the cob and use it )

Heat oil in a pan and mustard seeds.

Once it starts spluttering, add cumin seeds, turmeric powder and hing powder.

Now add the chopped green chillies followed by grated ginger and coarsely ground corn.

Saute for a minute and add milk.

Simmer the flame and cook until the milk evaporates and the mixture thickens.

Now add the required amount of salt and mix well.

Switch off the flame and add lemon juice followed by finely chopped coriander leaves.

Garnish with grated coconut and serve.

Serving Options :

Serve as evening snack along with tea or as a breakfast. 

Aloo Palda / Himachali Cuisine

Aloo palda is a pahari style potato curry cooked along with the spices and yogurt. This creamy and delicious curry pairs perfectly with hot plain rice or Roti. Though the actual recipe included more amount of Elachi, I have reduced and made changes according to my family's taste bud. This recipe goes to my favourite event "shhh cooking secretly challenge" which is happening among a group of bloggers. Click HERE to get the detailed information and recipes which I had posted so far for the event. When we got the theme for May month as Himachali cuisine, Aloo palda was my first thought and luckily got the same secret ingredients ( Yogurt and Aloo ) from my partner Vidya Narayan. Vidya is an amazing blogger who blogs at masalachilli.wordpress.com and have to mention that I am a huge fan of her writing. Her writing gives a lively feel while reading her post which is truly a great talent. And also, her page is loaded with many more delicious and inviting recipes. Don't miss to check out her page and also, click HERE to view a tasty recipe prepared by her using the secret ingredients given by me.

Recipe Source : thefoodfairy

Ingredients:

1 Tbsp Oil / Ghee
2 Elachi / Cardamom 
1/2 inch Cinnamon stick 
4 Cloves 
1 Tsp Cumin seeds
A pinch of Hing powder 
1 Big Onion, thinly sliced 
2 Big sized Potatoes, peeled and cut into small cubes
1/4 Tsp Turmeric powder 
1 Tsp Coriander powder 
1/2 Tsp Garam masala powder 
4 Cups Curd / Yogurt, whisked
Salt to taste 
Coriander leaves for garnishing 

To grind: 

2 Tbsp Raw rice 
1 Elachi 

Method:

Heat oil in a pan and add elachi followed by cloves, cinnamon stick, hing powder and cumin seeds.

Fry and add the thinly sliced onion.

Saute until it turns translucent and add turmeric powder followed by coriander powder and garam masala.

Add the chopped potatoes and mix well.

Add little water and cook until the potatoes get 3/4th cooked.

Now add the ground rice along with the whisked curd and salt.

Let it boil for another 5 minutes or until the potatoes get cooked. Keep stirring after adding yogurt.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options:

Serve with plain Rice or Roti.

Bajra Khichdi / Pearl Millet Khichdi / Hariyanvi Recipes

When we got the theme as Hariyanvi cuisine in our Shhh Cooking Secretly Challenge group, the first recipe which flashed on my mind was Bajra Khichdi as it is a traditional food in Haryana. Bajra which is also known as Pearl Millet in English is a variety of millet. It is rich in fibre and also has few important minerals like magnesium, iron and phosphorous. Since bajra takes time to cook, soak it for 5 - 6 hours or overnight which ease the cooking process. This khichdi is quite easy to prepare and also, does not require any over dosage of masala ingredients and vegetables. Innovation can also be done based on our taste bud and nutritious factor by including vegetables like peas, potatoes etc.

For the April month, I was paired with an amazing blogger Sujata Roy who blogs at batterupwithsujata.wordpress.com. She have a wonderful page in which loads of healthy, traditional and regional cuisines are there. Don't forget to visit her page to check out all her delicious recipes. Bajra and Green gram were the two secret ingredients given by her to me for the challenge. And using both, prepared a healthy and traditional khichadi using a minimal ingredients. Along with the green gram, I have also included yellow moong dal in this recipe. This healthy and delicious khichdi goes well with papad, pickles and curd. While serving, add few finely chopped raw onions which helps to enhance the taste of khichdi.

Tamil - Kambu
Malayalam - Kambam
Gujarati - Bajri / Bajro
Kannada - Sajje / Kambu
Telugu - Sajjalu

Click HERE to view the delicious recipe prepared by my partner Sujata Roy using the secret ingredients given by me.

Ingredients :

1/2 Cup Bajra / Pearl Millet 
1/4 Cup Green Moong dal 
1/4 Cup yellow Moong dal 
1 Tbsp Oil 
1/2 Tsp Cumin seeds 
1 Green chilli, Finely chopped 
1 Tsp Ginger, Finely chopped 
A sprig of Curry leaves 
1/4 tsp Turmeric powder 
Salt to taste 
3 Cups of Water

For Tadka :

1 Tsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1 Dry red chilli
A pinch of Hing powder 

Method :

Wash and soak Bajra over night.

Drain the water and grind it coarsely. Keep aside.

Wash both the green gram and yellow moong dal. keep aside.

Heat ghee in a pressure cooker and add cumin seeds followed by green chilli, ginger and curry leaves.

Now add the coarsely ground bajra along with the washed green gram and yellow moong.

Mix well and add the measured cups of water along with the required amount of salt.

Pressure cook it for 3 - 4 whistles in a low flame.

Once the pressure gets released, mix the khichdi well and add water if necessary.

For tadka, heat ghee in a pan and add cumin seeds followed by dry red chilli and hing powder.

Fry and add it to the Bajra khichdi.

Serving Options :

Serve with Pickle, Curd or Chutney.

Fafda - Gujarati Snack

Ingredients :

2 Cups Besan flour
1/2 Tsp Ajwain
1/4 Cup Oil
3/4 Tsp Baking soda
Salt to taste
Water, as needed
Oil for frying

Method :

Take besan flour in a large bowl and add ajwain. ( gently crush ajwain using palm and add it ).
Add the required quantity of salt and baking soda.
Add half of the oil to the besan and prepare a dough by adding water little by little.
Once the dough formed, add the remaining oil and knead it for 5 minutes.
Cover it with a cling wrap or moist cloth and keep aside for 30 minutes.
Divide the dough into two parts and keep aside.
Take one dough and roll it into cylindrical shape.
Pinch a small sized dough and make a cylindrical shape.
Place the shaped dough on a wooden board and using palm stretch it thin in forward direction.
And using palate knife, gently scrape off from the board without breaking the rolled dough.
Repeat the process for the remaining dough.
Meanwhile, heat oil in a deep pan and deep fry the fafdas in batches. ( fry it in a medium flame ).
Once the fafdas turn crispy and golden colour, remove from the oil and drain the excess using kitchen towel.
Serve hot or store it in an air tight container.

Serving Options :

Serve with Jilebi, green chutney or Kadhi. 

Goan Fish Curry

You all must be wondering, how come a regular post in the middle of chutney series on my blog. When this recipe goes to my favourite event Shhh Secretly Cooking Challenge group, how can I miss it :) If you are following my page, then you must be familiar with this group which I have been posting every month. For others, this is an amazing event hosted by few co-bloggers in which, the bloggers are paired and shared their secret ingredients among them. Using those ingredients, a recipe is prepared and posted on every month end. And the best part of the event is guessing the secret ingredients of other bloggers by seeing their food picture. For February month, I was paired with a wonderful blogger Aruna Panangipally who blogs at aahaaramonline.com and our theme was Goan cuisine. Like the name of her blog, her page is also filled with loads of delicious aahaaram ( food ). Do visit her page and try out her yummy recipes.

And coming to the secret ingredients, Fish and Coconut milk were given to me by my partner Aruna. And using those ingredients, prepared a delicious and tasty Goan Fish Curry. Click HERE to view a yummy dish prepared by my partner using the secret ingredients given by me.

When it comes to Goan cuisine, Seafood is the first thing which pops up in our mind. Generally, there is a saying that Goan cuisine is incomplete without Fish. Though there are varieties of Goan fish curry, this one is a tangy and spicy version. After doing some research on Goan curry finally ended up the recipe with handy ingredients. I have used tamarind in this recipe for the sourness but kokum can also be included instead of tamarind. And also, I have used tamarind as such in the masala paste whereas few soak them and add the tamarind extract. Since both green chillies and red chillies are used, adjust the quantity of it according to taste bud.

Ingredients :

300 gms Fish ( I have used Pomfret ) 
1 1/2 Tsp Oil 
1 Onion, finely chopped 
2 Green chillies, slitted 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin / Jeera powder 
Salt to taste 
1 Cup Coconut Milk 

For Masala :

5 - 6 Dry red chillies ( Adjust according to taste bud ) 
1 1/2 Tsp Ginger garlic paste 
1 Tbsp Coriander leaves 
4 - 5 Pepper corns 
1/2 Tsp Cumin seeds 
1/4 Tsp Methi / Fenugreek seeds 
Small gooseberry size Tamarind 
1/4 Cup Coconut, grated 

Method :

Grind all the ingredients given in "For Masala" into fine paste by adding water.

Heat oil in a pan and add chopped onion followed by green chillies.

Saute it for a minute and add the ground masala along with 1 - 1 1/2 cups of water and the required quantity of salt.

Let it boil until the raw smell of masala goes off in a low - medium flame.

Now add the coconut milk and boil it again for 5 - 7 minutes.

Add fish pieces and cook until the fish gets cooked.

Garnish with curry leaves ( optional ) and remove from the flame.

Serve hot.

Serving Options :

Serve with hot plain rice. 

Dal Faraa

After Bihari cuisine ( click HERE to view my Bihar special Spinach Dal Pithi ), We the members of Shhh Secretly Cooking Challenge group got a lovely chance to explore Chattisgarh cuisine and their food culture. It's amazing to know that there are wide varieties of healthy recipes used in Chattisgarh cuisine and most of the traditional recipes are made up of using Rice, Rice flour, Dal and green leafy vegetables. The few popular Chattisgarh recipes are Muthia, Aamat, Bara, Bhajiya, Chilla etc.

For January month, I was paired with a lovely blogger Sharanya Palanisshami who blogs at Sara's Tasty Buds and I was given Masoor dal and Red chilli powder as my secret ingredients by her. Using those lovely ingredients, prepared a delicious and super healthy dish called Faraa. Faraa is nothing but a healthier version of desi style Momos. The outer covering is prepared using wheat flour and the stuffing is usually prepared using chana dal. Since I got Masoor dal as my ingredient, I had included it along with the chana dal and yeah, it indeed made the dish more healthier. I had to mention that this dish was a super hit among family members and in-fact, I am planning to prepare it again using more varieties of dal to make it more healthier. This dish can be served as a healthy breakfast or an evening snack along with tea / coffee / green tea. The steamed ones can also be served as such but the seasoning enhances the taste of the dish. This delicious dish goes perfect with Momos chutney or any spicy chutney.

Here are my few suggestions of chutney varieties to go with this healthy Faraa...

Tomato - Garlic Chutney 

Mint - Tomato Chutney 

Mint Curd Chutney 

Click HERE to view other interesting chutney recipes.

Friends, check out my partner Sharanya Palanisshami's page to view her recipe prepared using the secret ingredients given by me.

Ingredients :

For Wheat flour Dough :

1/2 Cup Wheat flour 
1 Tsp Oil 
Salt to taste 
Water, as needed 

For Stuffing :

1/4 Cup Chana dal
1/4 Cup Masoor dal
1/2 Tsp Cumin seeds / Jeera Seeds
2 Green chillies
2 Garlic Pods
1/4 Tsp Turmeric powder
1/4 Tsp Red chilli powder
A pinch of Garam Masala powder
Salt to taste

For Seasoning / Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin / Jeera seeds 
A pinch of Hing powder 
2 Dry red chillies
Coriander leaves for garnishing

Method :

Add wheat flour in a bowl along with a required amount of salt, water and oil.

Combine together and knead well to form a soft dough. Cover and keep aside.

To prepare the filling, soak both the dals for couple of hours in a water.

Drain the water and add it to a blender along with garlic pods, cumin seeds, green chillies, turmeric powder, chilli powder, garam masala powder and the required amount of salt.

Grind into fine paste and keep aside.

Now divide the prepared wheat flour dough into equal sized balls.

Take one ball and roll into a circular shape using rolling pin.

Stuff it with the prepared dal mixture and seal the edges like we do for Somas / Karanji / Kozhukatai / Momos.

Steam it for about 15-20 minutes and allow the prepared Faraa to cool.

Once cooled, cut each faraa into 3 - 4 pieces and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing and dry red chillies.

Add the faraa pieces and toss it for couple of minutes in a low flame.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Tea /  Coffee / Green Tea.

Kharzi / Arunachal Pradesh Cuisine

Though I am not regular in blogging due to personal work, the one thing which I never miss out is shhh cooking secretly challenge event hosted by three lovely co-bloggers Priya Suresh, Mayuri Patel and Amrita Iyer. As I had mentioned the rules of this event in lots of my previous posts, moving on to the October month theme. We had an interesting regional theme "Cuisines of Arunachal Pradesh" and apart from recipes, this theme helped me to know more about their culture.

I was paired with a wonderful blogger Sujatha Shukla who blogs at pepperonpizza.com. Her webpage has loads of interesting recipes and I must mention that her recipes are feast for eyes. Also, do click the below link to view the healthy and tasty Arunachal Pradesh recipe "Oying Vegetable stew" prepared by using the secret ingredients given by me.

https://www.pepperonpizza.com/oying-vegetable-stew-from-arunachal-pradesh

Carrots and Ginger were given as my secret ingredients to me by her and using those lovely ingredients, prepared a delicious aromatic rice. This recipe is adapted from one of my blogger friend Manjula's page who blogs at desifiesta.com. Though the actual recipe doesn't include any vegetables, I made a twist by including my secret ingredients.  Quite easy recipe and also healthy as it has veggies in it. This can be served as such but my family members preferred it with onion raita.

Note : Adjust the quantity of red chillies according to taste bud.

Ingredients :

1 1/2 - 2 Cups Rice, Cooked 
6 - 7 Dry red chillies ( adjust according to taste bud ) 
1 Tsp Ginger garlic paste 
1 Tomato, Chopped 
1 Carrot, Chopped 
2 Tbsp Mozzarella cheese 
1/2 Cup Spring onion leaves, finely chopped
Salt to taste
1 1/2 Tbsp Oil 

Method :

Soak dry red chillies in hot water for 30 mins - 1 hour.

Add the soaked red chillies in a blender along with tomato, carrot, ginger - garlic paste and mozzarella cheese and grind into fine paste by adding a little amount of chillies soaked water.

Heat oil in a pan and add the ground paste followed by the required amount of salt and cook till the oil separates from the masala.

Once done, add cooked rice along with the chopped spring onion leaves and mix well.

Transfer it to a bowl and garnish with grated cheese and spring onions.

Serve hot.

Serving Options :

Serve with Raita.

Vankaya Tomato Pachadi / Brinjal Tomato Chutney

Pachadi is one of the popular recipes in Andhra Pradesh and Telangana. Many years back when we shifted to Telangana, I was confused with the name of Pachadi as in Tamil Nadu we call it as Raita. In Andhra and Telangana, chutney varieties are known as Pachadi and there are wide varieties of pachadi which can also be served with rice. The authentic Andhra Thali has a minimum of two varieties of chutney which is generally served with hot rice and ghee or with Ragi Sankati (Ragi Mudde). To my surprise, I have seen people still using a Mortar and Pestle to prepare Pachadi and even I believe that dishes made out of mortar and pestle enhance the taste and gives a delicious flavor.

My today's recipe is also one variety of Pachadi using Brinjal and Tomato which was given as my secret ingredients in Shhh Cooking Secretly Challenge. This month's theme was Andhra Pradesh recipes and I was paired with an excellent blogger and an amazing food photographer Kriti Singhal Agrawal who blogs at Krispy Kadhai. Personally, I admire her food styling and food photography. Check out her wonderful page to hop into wide varieties of interesting recipes and also to check a delicious Andhra Pradesh recipe prepared by her using the secret ingredients given by me.

Vankaya Tomato Pachadi is one of a simple and tasty chutney variety which goes perfect with plain rice or roti. The brinjals and tomatoes are cooked separately and added in a thalimpu which is further made into pachadi using a Mortar and Pestle. The same recipe can also be prepared using mixer jar, but personally I feel, grinding using mortar and pestle enhance the taste and also gives a delicious taste.

Ingredients :

6-7 Brinjals, cut into small cubes
2 Tomato. finely chopped
6 Green chillies, sliced
2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Cumin / Jeera seeds
1 1/2 Tsp Urad dal
A pinch of Hing
1/4 Tsp Turmeric powder
Salt to taste
2 Sprigs of Curry leaves

Method :

Add chopped brinjal and tomato pieces in a pan and cook it for 5 minutes in a low flame by adding little water.

Once done, remove from the flame and keep aside.

Heat oil and add mustard seeds followed by cumin seeds, urad dal, hing, green chillies and turmeric powder.

Fry it for a minute and add the cooked brinjal-tomato mixture.

Add salt and let it cook till the mixture gets mashed.

Once done, transfer the brinjal - tomato pachadi into Mortar and Pestle and grind it coarsely.

Alternatively, mixer jar can also be used to grind it according to the desired consistency.

Transfer it to a bowl and serve.

Serving Options :

Serve with hot plain rice or Roti.

Potukadalai Thogayal / Roasted Gram Dal Chutney

Traditionally we prepare two varieties of chutneys to pair with Kara kuzhambu and Rasam. Both the chutneys are quite easy to prepare and healthy as it includes dal in it. Today, I am sharing one of those chutney as my partner in Shhh Cooking Secretly Challenge gave me the ingredients related to this recipe. As I had mentioned in my old posts regarding this Shhh Cooking Secretly Challenge rules, I was paired with a Co - blogger Priya Mahesh who blogs at "at200deg.com" and for July Month, the theme was CHUTNEYS. Got a chance to visit her page through this event and she owns a lovely space with loads of yummy mouthwatering recipes.

Potukadalai and green chillies were the two secret ingredients given to me and using it, I prepared a quick and tasty chutney which pairs excellent with Kara kuzhambu, Rasam and Curd rice.  Only three ingredients are used in this recipe to prepare a delicious thogayal. Thalimpu is not required as it is served with Rice. Potukadalai is nothing but Roasted gram or Roasted Bengal gramin English, Putnalu pappu in Telugu, Huri - Kadalae in Kannada and Bhuna Chana in Hindi. As this is low in cholesterol and rich in calcium and iron, this is good for people with diabetics and cholesterol.

Are you interested in knowing the secret ingredients given by me to priya mahesh ? Then, Check out her page now...

Ingredients :

1 Cup Roasted Gram dal / Pottukadalai 

4 - 5 Garlic pods, Peeled 

5 Green chillies ( Adjust according to taste bud ) 

Salt to taste

Method :

Add all the ingredients in a blender and grind into smooth paste by adding very little water.

The consistency of chutney should not be watery. 

Serving Options :

Serve with Rasam Rice and Kara Kuzhambu.