Gavachi Kheer

I feel little down to write this post because my favorite SNC Challenge has come to an end. SNC challenge started in october 2012 with a delicious challenge "Bhel puri" by Shruti . Divya Pramil, from youtoocancokindianfood is our  brain child of SNC challenge and she carried this healthy challenge all these years as her baby. I know how she loved this SNC and we all were like a family members. I am very lucky to be in part of this group from the beginning of  SNC Journey and got lots of lovely friends. So this group is very close to my heart and wish our SNC comes back soon. Thank you so much for creating such a healthy challenge between South and North team. This helped us to learn lots of unknown delicious North Indian recipes. And also Thank you for giving me an opportunity to host my favorite recipe "Kondakadalai Pidi Karunai Kara Kuzhambu". 
And coming to August month challenge, South team members were challenged by Gavachi Kheer by Manjula from DesiFiesta. This is a Maharashtra famous healthy kheer prepared with whole wheat and rice. Perfect recipe for festive seasons and it is also kids friendly. This kheer can be served hot and as well as cold. Very delicious and tasty kheer !

Ingredients :

• 1/4 Cup Whole wheat
• 2 Tbsp Rice
• 1/4 Cup Jaggery 
• 3 Cups Milk
• A pinch of Elachi / Cardamom
• 5-6 Cashew nuts
• 5-6 Raisins
• 3 Tbsp Ghee

Method :

• Clean and wash whole wheat 3 to 4 times and soak it for 9 hours or over night.
• Soak the rice in water for 15 minutes.
• Drain the soaked wheat and grind it coarsely. keep aside.
• Heat 1 Tbsp ghee in a heavy bottomed pan and add cashews and Raisins.
• Roast and remove from the pan. Keep aside.
• Add remaining ghee to the pan and add the coarsely ground wheat.
• Cook it for few minutes in a low flame or until it leaves out an aroma.
• Now add the soaked rice and milk and mix well.
• Cook the kheer stirring occasionally till the wheat and rice is cooke well.
• Switch off the flame and add the grated Jaggery.
• Mix well and add the fried cashews and Raisins.
• Serve hot.

Serving Options :

Serve hot by adding milk or Refrigerate and serve cold.

Linking it with SNC  challenge

Kadhi Gole / Maharastrian Kadhi

Learning other region cuisine is always interesting and in that way, we are very lucky to have our "SNC Challenge" as our platform to learn varies North Indian recipes. Million thanks to Divya Pramil from youtoocancook.net who is brain child of this group. I have mentioned in all my post regarding the concept of this challenge but I never get tired and bored of typing this again and again..Will anyone get bored of explaining their favorite thing ? 

SNC Challenge is a challenge between two teams ( South and North Team) and every month one member from North Team challenges South Team with their authentic recipes and likewise one member from south Team challenge them with south Indian Traditional recipes. I am very happy to be part of South Team and I must say that, it is a Friendly Challenge between two teams to learn Interesting recipes.

And coming to July month Challenge... 

Prerana from "curryindian.com", a North Team member challenged us with her favorite and mom's recipe, a delicious and traditional recipe of Maharastra " Kadhi Gole ".Generally Kadhi is very popular in North India which is prepared with yogurt and besan. Lots of varieties available in kadhi such as Gujarati Kadhi, Punjabi Kadhi...etc.. Likewise, this kadhi is very famous in Maharastra and it is different from other kadhi by adding channa dal balls.

Kadhi Gole is a delicious curry in which channa balls are cooked in buttermilk & besan mixture and tempered with spices.This is served with Roti and Rice. Thanks to Divya Pramil and Prerana for giving us such an opportunity to learn Maharastrian traditional recipe.

Ingredients :

• 1 Cup Channa dal, soaked over night or 5-6 hrs in water
• 3 Garlic, cloves
• 1/2 inch Ginger
• 2 Green chillies
• 2 Cups Yogurt 
• 2 Cups Water
• 3 Tbsp Besan Flour / Gram Flour
• 2 Tsp Sugar
• 1/2 Inch Ginger, grated
• 3 Tbsp Oil
• Few Curry leaves
• 1 Tsp Mustard seeds
• 4 Tsp Chilli powder
• 3 Tsp Coriander Powder
• 1 Tsp Turmeric powder
• A pinch of Hing
• Salt to taste

Method :

• Wash and drain water from the soaked channa dal and keep aside.

• Add garlic, ginger and green chillies to the dal and grind it coarsely.

• Add salt, mix and keep aside.

• Take yogurt in a bowl, whisk well and add the measured water to prepare buttermilk.

• Add Besan Flour and mix well to avoid the formation of lumps.

• Add salt and sugar. Mix well and transfer it to the heavy bottomed pan.

• Place the pan in a stove and simmer the flame.

• When it starts boiling,add the grated ginger and cook it for another 5 minutes.

• Now make small balls from channa dal mixture and drop it slowly in the kadhi.

• Do not mix at this stage and drop the balls only after the kadhi starts boiling.

• Close and cook it for 15-20 minutes or till the channa balls gets cooked.

• Meanwhile, heat oil in a small pan or kadai and add mustard seeds.

• Once, it starts spluttering, add curry leaves followed by chilli powder, coriander powder, Turmeric powder and hing.

• Switch off the flame and add it to the kadhi. 

• Mix well and adjust salt,if necessary.

• Serve hot.

Serving Options :

Serve hot with Roti and Rice.

Sending this recipe to SNC Challenge - July Month 2014.

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Malai Kofta

Malai kofta is a rich cream based gravy served with fried paneer dumplings. It is a very popular North Indian side dish which is served with Indian breads like Phulka, Roti and Naan. It can also be served with plain rice, saffron rice and Jeera Rice. Have tasted these delicious and creamy side dish in Restaurants but never tried. 
Luckily, got a chance to try these finger licking Mughlai dish from SNC challenge. Thanks to Nupur for sharing such a delicious rich gravy. It tasted like restaurant made and everyone in my family,enjoyed their meal and loved it so much. 

Recipe Source : http://www.ukrasoi.com/2014/02/malayi-kofta-and-visit-to-taj-mahal.html


Ingredients :

For Koftas :

• 100 gms Paneer, Grated
• 2 Potatoes, Medium size
• 1 Tbsp Milk powder
• 1/4 tsp Red Chilli powder
• 1 Tbsp Corn Flour
• 1/4 tsp Garam masala
• Salt to taste
• Oil for frying 
• 2 Tbsp Corn flour for dusting

For Gravy :

• 1 Bay leaf
• 1 inch Cinnamon
• 2 Elachi
• 2 Cloves
• 2 Onions, medium size, finely chopped
• 2 Cup Tomato Puree
• 2 Tsp Ginger garlic paste
• 1/4 Cup Cashew paste
• 3/4 Cup Fresh cream
• 1/4 Tsp Turmeric powder
• 1 Tsp Red chilli powder
• 1/4 Tsp Garam masala 
• 2 Cups water
• 1 Tsp Kasuri methi / Fenugreek leaves
• Salt to taste
• 1 Tbsp paneer, grated for garnishing
• 1 Tbsp Cream, for garnishing
• Handful of Coriander leaves, chopped for garnishing

Method :

For Kofta :

• Mix all the ingredients given in the ingredients list in a large bowl and mix well.

• Make 8-10 medium sized balls and keep aside.

• Heat oil in a pan and meanwhile take 2 tbsp corn flour on a plate.

• Roll the koftas on the flour and deep fry them in batches.

• Remove, drain the excess oil using kitchen towel and keep aside.

For Gravy :

• Heat oil in a pan and add all the whole spices (cinnamon, Elachi, bay leaf and cloves) and fry till the oil becomes fragrant.

• Add ginger garlic paste and fry them for half a minute. 

• Add the chopped onions and fry till it gets light brown color.

• Remove from the flame, cool and grind it coarsely.

• Add the ground mixture to the pan and fry it for a minute.

• Now add the tomato puree and cook for 4-5 minutes.

• Add all the spice powders (Turmeric powder, Red chilli powder and Garam masala powder ) and salt, mix well.

• Cook the mixture for 10 minutes in a medium flame or till the oil separates from the gravy.

• Add cashew paste and water at this stage and bring it to boil.

• Simmer and cook it for another 10 minutes or till the gravy begins to thicken.

• Now gradually add the cream by stirring the gravy and simmer for 3 minutes.

• Add crushed Kasuri methi leaves and cook for a minute.

• Switch off the flame and garnish with coriander leaves.

To Assemble and Serve :

• Heat gravy for few minutes and then transfer it to serving dish.

• Arrange the koftas in gravy and top it with finely chopped coriander leaves, grated paneer and cream.

Serving Options :

Serve hot with Indian breads and Rice.

Sending this recipe to SNC Challenge - February Month 2014.

Kondakadalai & Pidi Karunai Kizhangu Kara Kuzhambu - SNC Challenge 14

I am very happy to host this month SNC Challenge - 14 and exciting part is, 14th challenge coincidentally falls on this valentine month. So Feeling very special and I know most of you, would have expected something sweet recipe for valentine special but for a change, try our traditional tangy kuzhambu and enjoy our challenge.

By this time, you all must be familiar with the well known event “SNC Challenge” which happens every month.  Very interesting and friendly food challenge between two teams (North and South ). Every first of the month, one member from south team, challenges the other team with their traditional recipes and likewise the north team does. The interesting part of this event is not only learning other regional cuisines but also gaining lovely n friendly relationship with the other bloggers. All credit goes to our Brain child of this event “Divya Pramil” from Youtoocancookindianfood.net. 

Are you interested in joining our SNC Family?? Just click HERE!

And coming to this month challenge, this is our traditional recipe which we prepare for pongal /sankaranthi. Kondakadalai & Pidi karunai Kizhangu Kara kuzhambu is a tangy curry which is served with rice, stir fries (Poriyal ) and papads. The actual traditional pongal platter includes pal pongal, sarkarai pongal, Aviyal and kondakadalai & pidi karunai kara kuzhambu.  

Pidi karunai Kizhangu is a kind of root vegetable / Yam family (Pidi means fistful and Kizhangu means root veggie) and since the root fits in to one' palm it is called Pidi Karunai Kizhangu in Tamil. I am not familiar with the English/Hindi name so Please don’t confuse with the elephant yam which is called karunai kizhangu in tamil and suran in hindi.

This is the image of pidi karunai and if this is not available, you can just omit and cook with dried chickpeas.

Are you ready for the challenge?? Here is the recipe….

Ingredients :

• 1 & 1/2 Cups Chickpeas, dried
• 3 Pidi Karunai Kizhangu
• 1 Cup Onion, Finely chopped ( I have used small Onions )
• ½ Cup Tomato, Finely Chopped / Puree
• 1 Tbsp  plus 1 Tsp Chilli powder
• 2 Tbsp Coriander powder
• 1 Tsp Turmeric Powder
• Salt to taste
• 1 Cup Tamarind Extract

Seasoning :

• 1 Tbsp Oil
• 1 Tbsp Vadagam           (Or)

• 1 Tsp Mustard seeds
• ½ Tsp Jeera
• ½ Tsp Methi or Fenugreek seeds

Method :

• Soak Dried chickpeas overnight and pressure cook it for 4 -5 whistles.

• Wash the pidi karunai and pressure cook it for 3-4 Whistles.

• Remove, peel the skin and chop each karunai into 5 pieces.

• Heat oil in a pan and add vadagam or given seasoning (mustard seed, methi seeds and Jeera).

• Once it starts spluttering add the chopped onions and sauté for couple of minutes.

• Add the chopped tomatoes / puree and sauté for 3-4 minutes or till the tomatoes turns mushy.

• Now add Turmeric powder, chilli powder, coriander powder and salt.

• Fry them for a minute and add the tamarind extract along with two cups of water.

• Boil it for 5 minutes and add the cooked chickpeas followed by chopped pidi karunai.

• Adjust salt and cook for another 10 minutes and switch off the flame.

• Serve with hot rice.

                                           All the best my dear North Team Friends !

              Waiting to see all your entries…… Hope you all enjoy our traditional kuzhambu :)

Labongo Latika - Bengali Sweet

Recipe Source - click HERE

INGREDIENTS :

FOR OUTER CRUST:

• 2 Cups All Purpose Flour / Self Raising Flour (maida)
• 2 tbsp Sugar (preferably powdered)
• 1/4 tsp Salt
• Pinch of Baking Powder
• Pinch of Saffron, Soaked In 2 tbsp Warm Water
• 3 tbsp ghee
• Little Warm Water To Knead The Dough
• 1 Cup Oil for Deep Frying
• 20 Cloves

FOR FILLING:

• 200 gm  Khoya
• 3-4 tbsp Sugar
• 1/8 tsp Nutmeg Powder
• 1/3 Cup Warm Water

FOR SUGAR SYRUP:

• 1 Cup Sugar
• 1/2 Cup Water
• 1 tsp Rose Essence 

METHOD:

• In a large bowl, combine flour, baking powder, 2 tbsp sugar, saffron water, ghee  and salt. Mix well. 
• Add water little by little. Knead it to make a smooth dough. 
• Cover it with a wet cloth and rest for 20 minutes.
• Divide the dough into 20 portions, by which make 20 equal flat balls and set those aside.
• In a pan, crush mawa or khoya. Add ½ Cup warm water, nutmeg powder, Sugar in it. 
• Heat the pan  and keep stirring continuously for about 6-7 minutes or till the mixture thicken. Switched off the flame once done. 
• Add raisins to the mixture and mix.. Keep it aside and let it cool down a little.
• Heat a pan and add 1 cup sugar and ½ cup water in it. 
• Mix rose essence and let it boil. 
• Two String consistency of syrup is required for this sweet.
• In the mean time, flat a ball by sprinkling little flour and make poori approx 4” diameter circle or oval. 
• Take a spoonful filling and place at the center of the circle.
• Fold from two opposite sides. 
• Lastly, with your wet fingertips, fold from the remaining opposite ends to make a pocket. 
• Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.
• Heat enough oil in a wok for frying labongo latika on medium low flame. 
• Slowly add 4-5 pockets in it. 
• Fry slowly till both sides turn into golden brown.  
• Remove them from the oil and dip in thick sugar syrup for 4-5 minutes. 
• Make sure that both sides of labongo latika are getting drenched in sugar syrup. 
• Remove from syrup and arrange on serving plate. 

Sending this recipe to SNC Challenge - January Month 2014.

Am back with a Yummy Sweet Recipe for SNC Celebration - Mysore Pak

Hi Dears....

Back to my favorite world of Blogging after a long break because of my bro’s wedding, which happened on September month. Had a great lovely time for 3 months in shopping, invitation distribution, parties, wedding ceremony and Reception. Unfortunately my break continued all these months because of my leg injury which happened last month and still suffering :( Really missed my cooking and blogging all these days…

Hopefully I should be back to normal in few days and start my regular cooking. Have to thank my mom and cousin sister who took great care of me all these days. I really feel blessed with the beautiful people around and have to thank few of my blogger friends too who encouraged me with their supportive words when I was down and completely lost.

The one which I missed a lot all these days is SNC Challenge by divya pramil. Every 1^st of month will be very interesting and excited to know our challenge recipe.. Time really flies and its been one year now…And am really very proud and happy to be part of this group. Her recent celebration post was so inspirational to try out all missed out recipes… Really wanted to try all my missed out recipes so far from both teams but unfortunately my health did not co-operate. Still I did not want to miss the golden opportunity so tried the ever first snc challenge and sweet recipe “mysore pak” from divya’s culinary kitchen. It’s a south Indian recipe but still I wanted to try it out for my hubby who loves this sweet very much.

And the first thing I got amazed from the SNC Challenge is Divya's Patience. I just love the way she succeeding her event and I wish her all the very best and wish to have an SNC Meet after completing our SNC 2nd Anniversary :)

Hope to continue my challenge from this month.... Thanks all for being so kind and I request you all to continue the same support as you all did.

Happy Anniversary "SNC" and its celebration Time with Yummy melting Mysore Pak !

Ingredients :

Besan/ Gram flour - 1/2 cup

Oil - 1/4 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1/2 cup (approximately)

Method:

Grease the plate with ghee and keep aside.

Mix oil and besan without any lump.

In a pan, mix sugar and water. Boil them to get the required consistency of syrup. When you drop syrup in a bowl of water, the syrup should not get dissolved.

Now add the besan mixture to the sugar syrup and mix well.

Stir continuous to avoid the formation of lumps.

Add ghee little by little and continue stirring till the mixture changes in texture and color. And the mixture should start leaving the edges.

Transfer the mixture to the greased plate and cut in to desired shape when it is warm.

Cool and store it in a air tight container.

Are you interested in participating in our SNC family....??

Just click HERE.

Dhokar Dalna - SNC Challenge

Being a south Team member in our SNC Challenge ( created by Divya Pramil ) got a lovely opportunity to try this delicious and traditional Bengali recipe. Have to thank Pinky from Esho Bosho Aahare for introducing such an excellent recipe. Very tasty and perfect with hot rice.

Check out our North Team Challenge recipe Qubhani kameetha hosted by Roha from Hyderabadi Cuisine.

Ingredients:

For Lentil Cakes :

• 1 Cup Channa Dal
• ½ Cup Split yellow peas
• ½ Cup Coconut, grated
• 1 Tsp Ginger paste
• ½ Tsp Hing
• 1 Tsp Onion seeds / Kalonji
• 2 Green chillies
• ¼ Tsp Baking soda
• Salt to taste
• ½ Tsp Turmeric powder
• 2 Tbsp Oil
• Oil for Frying

For Curry :

• 4 Potatoes, cubed
• 1 Tomato, finely chopped
• 3 Green chillies, slitted
• 1 Tsp Red chilli powder
• 1 Tbsp Garam masala powder
• 1 Tsp Jeera Powder
• ½ Tsp Turmeric powder
• ¼ Cup Cashew and Raisin paste
• 2 Cup Coconut Milk
• 1/2Cup Coconut, Grated
• 1 Tbsp Ginger paste
• ¼ Tsp Hing
• 2 Tsp Jeera / Cumin seeds
• 1 Bay leaf
• Salt to taste
• Oil

Method :

For Lentil cakes:

• Soak channa dal and yellow split peas for 4-5 hours.

• Drain, wash and grind coarsely along with green chillies.

• Add grated coconut, turmeric powder, salt, onion seeds, ginger paste and baking soda to the ground batter.

• Heat oil in a pan and add hing followed by the dal batter.

• Simmer and stir continuously till the batter becomes thick and get off from the pan.

• Now transfer the cooked batter to the greased plate and cool it completely.

• Cut into desired shape and deep fry till it turns golden brown color.

• Remove and keep aside.

For Curry :

• Soak Raisins and cashews for half an hour and grind to a fine paste.

• Heat oil in a pan and add turmeric powder followed by cubed potatoes.

• Fry till they turn crispy.

• Remove and keep aside.

• Now add remaining oil in the same pan and add Hing followed by jeera and bay leaf.

• Add green chillies and ginger paste.

• Fry them till the raw smell goes off and add the chopped tomatoes.

• Cook until the tomatoes turns mushy or soft.

• Now add turmeric powder, garam masala powder, chilli powder,jeera powder and salt.

• Cook for 3-4 minutes or until oil separates from the pan.

• Add grated coconut and coconut milk at this stage and mix well.

• Now add cashew- raisin paste and fried potatoes to the gravy and cook for few more minutes by adding water until the curry turns thick.

• Now add the fried lentil cakes and sprinkle garam masala on top of it.

• Remove from the flame and serve hot with rice.

Notes:

• Add fried lentil cakes to the gravy / curry before serving or else it would turn very thick.
• Be careful while frying cooked cubed lentils because while frying few may break.

Are you interested in participating in our SNC Challenge every month… just click HERE…