Shruti Rasoi Giveaway

Shruti from shruti's rasoi is organising a giveaway at her blog....Click here to know more about the giveaway..
She own an awesome blog with lots of delicious recipes...Do check her blog and participate in her giveaway to win a lovely gift.

BhelPuri Chaat - SNC Challenge No 1

Hi friends....

 Everyone must be aware of SNC challenge organised by Divya Pramil. Check here for more details...
This is an excellent event to know more about other regional cuisines...I am very happy to be part of Southern team and the challenge we got from North team was Bhel Puri from Shruti's Rasoi.
Bhel puri, a well known north indian chaat ....made up of veggies, puffed rice and chutneys.
Prepared this for the first time...Had lovely experience while preparing and the happiness filled while serving was unmeasurable :)
Sorry friends, Unable to take pictures while preparing chutneys because of power Cut....

Here is my recipe....

Ingredients :

For Bhel Puri :

1 Cup Puffed Rice
1/4 Cup Sev
4 - 5 Papri ( Fried )
2 Tbsp Peanuts, fried
2 Potatoes, Boiled
1 Cup Chopped Veggies ( Onion, Tomato and Cucumber )
2 Tbsp Tamarind chutney
2 Tbsp Mint - Coriander chutney
Lemon Juice
Salt to taste

For  Papri :

1 Cup Maida
1/2 Tsp Jeera
1 Tbsp Oil
Salt to taste
Water to knead
Oil to fry

For Tamarind Chutney :

200 gms Tamarind
300 gms Jaggery
2 Tsp Jeera, Roasted and Powdered
2 Tsp Red chilli powder
1 Tsp Black Salt
1 Tsp Dry ginger powder
Salt to taste

For Mint - Coriander Chutney :

1/2 Bunch Coriander leaves
1 Bunch Mint leaves
1 Raw Mango, chopped
2 Green chillies
1/4 Tsp Jeera
Salt to taste
 
For Garnishing :

Fresh coriander leaves
Raw mango , chopped
Sev

Method :

For preparing Papri :

• Add flour, jeera, salt and oil in a mixing bowl.
• Mix well, add water little by little and knead them to form a dough.
• Cover and keep aside for half an hour.
• Then roll it using rolling pin to a thin sheet and cut into small circles.
• Then prick holes with fork, to avoid them from getting puffed.
• Heat oil and fry them in batches.
• Drain them in kitchen tissues and keep aside.

For preparing Tamarind chutney :

• Add 5 cups of boiled water to tamarind and keep aside for half an hour.
• Extract juice from it and boil in a heavy bottomed pan.
• Add jaggery, red chilli powder, Jeera powder, black salt, dry ginger powder and salt.
• Mix well and boil them until the chutney becomes semi thick.
• Remove and keep aside.

For preparing Mint - Coriander chutney :

• Add Mint, coriander leaves, chopped Mango, green chillies, jeera and salt in a mixie.
• Grind to a smooth paste by adding water.
• Remove and keep aside.

For preparing Bhel puri :

Add papri in a bowl.

Then add puffed rice.

Add Boiled potatoes.

Now add the chutneys ( Tamarind and Mint - Coriander Chutney )

Add the veggies ( Tomato, onion and cucumber )

Then add peanuts, lemon juice and salt.

Mix gently till the mixture gets coated well with the chutneys.
Divide the portions into 2 equal parts in the serving plate.
Garnish them with chopped raw mango, sev and coriander leaves.
Serve immediately.

 Linking this recipe with Divya Pramil's SNC Event hosted by Shruti's " Shruti rasoi "

Corn n Paneer Sandwich

Ingredients :

1/2 Cup Frozen corn
1 Cup Paneer, Grated
1/4 Cup, Mozzarella cheese, grated
Salt to taste
2 Green chillies, Finely chopped
2 Tsp Olive oil / Cooking Oil
1 Bread Packet

Method :

• Heat oil in a pan and add green chillies.
• Saute and add the frozen corns, simmer it for couple of minutes and remove from flame.
• Add the grated paneer, salt and grated cheese.
• Mix well and stuff between breads.
• Toast them in a toaster or tawa.
• Serve hot with tomato sauce.

Poondu Keerai

 Ingredients :

1 Bunch Green leaves ( Amarnath )
15 Garlic pods
2 -3 Green chillies
1/2 Tbsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
2 Dry red chillies
Salt to taste

Method :

• Wash the green leaves thrice and chop them.
• Add garlic pods, green chillies and chopped green leaves in a bowl, add little water and cook it for 7 - 10 minutes in a medium flame.
• Remove and cool it.
• Then grind into smooth paste.
• Meanwhile heat oil in a pan and add mustard seeds, once it starts spluttering add the urad dal and dry red chillies.
• Add the tempering to the ground paste and add salt. Mix well.
• Serve with hot rice along with ghee.

Vegetable Idly using Red Matta Rice and Easy Sambhar

I had mentioned in my earlier post about the benefits of Red Matta Rice and trying lots of recipes with them. This is really a very healthy breakfast for kids. I used to call this sambhar as Avasara Sambhar, when I find no sufficient time or no vegetables, used to prepare this. Very simple, easy and flavorful.

Ingredients :

For Batter :      Pls check my previous Post Red Matta Rice Batter

For Vegetable Idly :

3 Cups Red Matta Rice Batter
1 Potato, Peeled and grated
1 Carrot, Peeled and grated
2 Green chillies, finely chopped
6 Green beans, finely chopped
Few curry leaves
1 Tbsp Oil
1 Tsp Jeera / Cumin seeds
Salt to taste

For Easy Sambhar :

1 Onion, Finely chopped
2 Tomatoes, finely chopped
1 Tbsp Toor dal / Moong dal
2 Green chillies, sliced
1/4 Tsp Turmeric Powder
2 Tsp Besan Flour / Kadalai maavu
Salt to taste
1/2 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Dry red chilli
Few Curry leaves
A pinch of Hing

Method :

For Preparing Vegetable Idly :

• Prepare batter as mentioned in the link ( check Ingredients )
• Heat oil in a pan and add jeera followed by green chillies and curry leaves.
• Add the finely chopped beans and saute for a minute in a medium flame.
• Now add the grated potato and carrot.
• Add salt and simmer for couple of minutes. ( Do not add water )
• Remove from flame and mix it with the batter.
• Grease oil in all Idly plates and pour the batter.
• Steam it for 10 minutes in a medium flame.

For Preparing Easy Sambhar :

• Mix chopped onion, tomato, toor dal, green chillies and turmeric powder in a cooker and add water.
• Pressure cook them for 5 - 6 whistles.
• Meanwhile, take 2 Tsp besan flour and mix it with a water without lumps. Keep aside.
• Once pressure released in a cooker, open and add the besan flour water and salt. Cook it for another 5 minutes in a medium flame.
• Add water if it is very less.
• Heat oil in pan and add mustard seeds, once it starts spluttering add the jeera, red chilli, curry leaves and Hing.
• Add the tempering to prepared sambhar and remove from flame.
• Serve with vegetable Idlis. 

 


Linking this with Nitu's Healthy Foods for Healthy kids Series - Combo meals hosted by Nivedhanam.