Apple stuffed Potli

Wanna try this crunchy potli filled with Apple, museli and nuts???

Here is my recipe...............

Ingredients :

For Outer Covering :

• 1 Cup Maida
• A pinch of Salt
• 2 Tbsp Sugar, Powdered
• Water

For Stuffing :

• 1 Apple, Finely Chopped
• 1/2 Cup Museli
• 1/4 Cup Nuts and Raisins, Chopped
• 1/3 Cup Milk
• 1/3 Cup Water
• 3 Tbsp Sugar
• 2 Tbsp Butter

Method :

• Combine Maida, sugar and salt in a bowl and knead it into soft dough by adding water.
• Keep aside for 30 Minutes.
• Heat butter in a pan and add the chopped Apples.
• Saute for couple of minutes and add sugar.
• Add water and cook till the apples gets soften.
• Now add the museli and mix well for a minute.
• Simmer the flame and add milk little by little and mix well.
• Now add the chopped nuts and Raisins.
• Mix well and cook till the mixture turns dry.
• Remove from the flame and cool it.
• Meanwhile, divide the dough into 6-7 balls and roll in small round shape using rolling pin.
• Fill the apple mixture in the centre.
• Gently wet the corners of the rolled dough and close it like potli / bag.
• Likewise, repeat the procedure for remaining dough and keep the unfried potli aside for 15 minutes or till it gets dry.
• Heat oil in a pan and deep fry them in a medium flame.
• Once done, remove and drain the excess oil using kitchen towel.
• Serve Hot.

Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"

Viji's "Sys-W"

and

Shruti's "Only Food For Growing Children" and Pari's "Fooddelicious"

Bengali Matarsutir Dal

I have used green peas in lots of recipes but never tried this recipe using only green peas as major veggie with aromatic spices in it. Very simple recipe and tasted really delicious and creamy because of the addition of milk. And having picky eaters at home, this is really a magic dish. Served this with hot rice n ghee for my kid and he loved the taste. Have to thank my favorite chef Tarla Dalal for this healthy recipe.

Adapted From Tarla Dalal Cook book.

Here is the recipe for Creamy and aromatic Dal...

Ingredients:

• 2 Cups Green Peas
• 1 Tbsp Ghee
• 1 Bay leaf
• 1/4 Cup Milk
• Salt to taste
• Coriander leaves, for garnishing

To Blend :

• 1/2 Tsp Turmeric powder
• 1/2 Tsp Chilli powder
• 1/2 Tsp Cumin / Jeera Powder
• 1/2 Tbsp Ginger, grated
• 1/4  Tsp Garam Masala
• 1/2 Tsp Pepper Powder
• 1 Tbsp Water

Method :

• Blend all the "To Blend" ingredients by adding 1 Tbsp water and make paste.
• Boil green peas or pressure cook it for 4-5 whistles and keep aside.
• Heat ghee in a pan and add Bay leaf followed by cooked peas.
• Add the ground paste and add salt.
• Now add milk and cook it for another 5 minutes.
• Remove and cool to blend the mixture.
• Retain few cooked peas for adding into the dal.( optional )
• Cook the blended mixture for couple of minutes and garnish with coriander leaves.
• Serve hot.

Serving Options :

Serve hot with Rice or Roti.

Linking this recipe with Shruti's "Only Food For Growing Children" and Pari's "Fooddelicious"

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 :)

Thumbprint Cookies & Virtual Birthday Treat !

                   Many more HAPPY returns of the day dear Nalini Suresh :)

Tried this delicious Thumbprint Cookies from one of a sweet n energetic blogger friend Nalini Suresh from Naliniscooking.com for her Birthday as Virtual Treat. Thank you so much for this recipe...we enjoyed it a lot :)

As the name mentioned, the cookies are lightly pressed with thumb in the middle of cookie and filled with Jam. 

Here is the recipe for Buttery, crunchy, tasty and melting cookies.....

Ingredients :

• 1 Cup All Purpose Flour / Maida
• 100 gms Butter
• 1/4 Cup Sugar, Powdered
• 1/2 Tsp Vanilla Extract
• 1/2 Tsp Baking Powder
• A pinch of Baking Soda
• 1 Tbsp Jam ( Any Flavor)

Method :

• Mix all the dry ingredients ( Flour, Baking powder and Baking soda) and keep aside.

• Cream the butter and sugar till its turns fluffy and smooth. 

• Add vanilla extract and mix well.

• Now add the dry ingredients little by little and mix well.

• Wrap the soft dough using cling foil or butter paper and refrigerate it for 30 minutes.

• Take the dough and divide into equal balls, smooth it gently and arrange in a baking tray lined with baking sheet.

• Gently press the top of cookie with the thumb and fill it with Jam.

• Bake it 18 to 20 minutes in a pre-heated oven at 180 degree C.

• Remove and cool it for 10 - 15 minutes.

• Store it in an air tight Container.

Once again, Happy Birthday my dear friend.... Enjoy :)

Sending this recipe to "Love2Bake" by Spicy Treats.

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.