Clicking Spring Mint and Garlic Chives, Egg Jalfrezi, Brown Rice and Besan Uttappa

My Spring Mint and Garlic Chives, goes to Bee and Jai's "Click-Spring/Autumn" event.

Egg Jalfrezi, goes to Sudeshna's "Eggs" event who is celebrating her first blog anniversary.

Brown Rice, Besan/Chickpea flour and Carrot Uttappa, goes to Trupti who is guest hosting "Cooking for Kids-Rice" event, which is started by Sharmi.

Thanks to all of you ladies, enjoy my 150th post at Aroma! :)

Spring Mint and Garlic Chives from my backyard!

Camera: Sony Cyber-Shot 8.1pxl in Macro mode.

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Beautiful Spring Tulips which I clicked without the home owner's permission while driving to the next city! I saw these Tulips in their front yard, one of my favorite flowers of all, stopped the car, took the photo and ran back to the car with a lightening speed!! :D

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About Jalfrezi:
Wikipedia says "The jalfrezi dates from the times of the British Raj when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet"

Egg Jalfrezi:
Jalfrezi is a tasty sweet and spicy concoction of Bell Peppers, Tomato and Onion. You can add any vegetable of your choice or mixed veggies, meat or hard boiled Eggs into this thickish gravy.
There are many ways to make the Jalfrezi, here is my milder version since my kids like milder and sweeter sauce than spicy. You can add green chillies if you like, gives it a nice heat. I added red bell peppers for sweetness and color.

How to make Egg Jalfrezi my way!
Hard boil 6 eggs in water for 15mins, take off the heat, pour out the hot water and add cold water. This makes the Egg shells peel easy after they are cold. Peel the shells, cut the eggs 1/2 way to the center but do not cut it thru' to split them into half.

1. Heat 1 tbsp oil + 2 tsp Butter, add 1tsp Cumin seeds. When they turn reddish, add 1" grated fresh Ginger, saute for 2 mins.
2. Add 2 medium sized thinly sliced onions, saute for 3 mins, until they are soft. Add 2 large red Bell peppers, sliced into the sauce, stir fry for 3 mins, until they wilt a bit and soften.
2. Now, add 2-3 Plum Tomatoes, sliced to the pan, stir again and let it cook and oil shows on top a little, sauce leaves the sides of the pan.
3. Now, add enough salt, 1/4 or more tsp Chilli pd or Paprika (you can add green chillies too), 1/2 tsp Sugar, 1 1/2 tsp Coriander powder, 1/2 tsp good quality Garam masala pd, homemade is better. Mix well and add 3/4 cup water and 1 tbsp cream or full cream milk (optional). Simmer for 5 mins.
4. Take off the heat, adjust the salt and chilli pd. Sprinkle 3 tbsp chopped Cilantro.

Serve with Lemon slices and cooked Basmati rice.

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Uttappa:
In Karnataka or in Kannada, we call Uttappam as Uttappa, although method of making these is always the same. You use the usual Dosa or Idli batter, soured overnight to use the next day and adding onion, Tomato, chillies etc on top to make Uttappa like this recipe I posted long time ago at my Foodie's Hope blog. They are usually served with chutney or Sambhar, a thick dal dip.

For this event which we are cooking for kids, I came up with these trying to make it little healthier adding Brown rice, Carrots and Besan. Since we are mixing protein packed Besan which is Chickpea flour to finely ground rice, there is no need to ferment this Uttappa batter, go ahead and make them after few hrs of grinding rice.

Quick to make and kids love them too if you add Carrots and green peppers to make them colorful. Instead of chutney, added ghee and sprinkled my homemade Chutney pudi which is a coarsely ground mixed dal powder with spices. My chutney pudi is not very spicy but adds great color and nutrition to Uttappa. Here is my version of Uttappa, enjoy! :)

Brown Rice, Besan and Carrot masala Uttappa, topped with ghee and chutney pudi:
Looks like Pizza, isn't it? Great to serve to kids and adults alike. Brown rice has lot of fiber retained than the regular white rice and Besan and Carrots gives this pancake a pinkish hue which kids usually dig! :)

To make Uttappa:

1. Soak 1 1/2 cup Brown rice overnight or for at least for 3-4 hrs in water. Drain the water, add to a mixer. Grind it with 2 cups of water until it's smooth to touch or finely ground. Add 3 tbsp Besan to the rice batter, blend just until well mixed.
2. Take the batter in to a bowl, add enough salt, 1/2 cup finely grated Carrots, 2 tbsp chopped Cilantro, few chopped curry leaves, 1/2" grated Ginger, 1 tsp Cumin seeds powder, 1/4 tsp chilli pd or green chillies chopped (Skip both if your kids can't handle the heat), finely chopped 4 tbsp onion, mix well. Keep it aside for 15mins.
3. Heat a non-stick griddle, pour a ladleful of batter, drizzle few drops of oil on top. Let it cook until the bottom is golden, flip it to cook the other side.
4. As soon as you take the pancake or Uttappa on to plate, brush some ghee on top, sprinkle a tsp of Chutney pudi on top evenly and serve immediately.

There you are! Nutritious and tasty South Indian Pancake/Crepe/Uttappa! :)

Jalapeño Bajji, Onion Pakoras and a homemade masala (Saarina pudi) powder

Hot and spicy Jalapeno Bajjis goes to Pallavi of "All things yummy" blog's event "Sunday snacks-Hot and spicy" . Bonus Onion Pakoras go to her too!

A versatile Saarina pudi/Sambhar powder taken from my mom's recipe book goes to Smitha of "Kadumanga" blog's event "Colors of taste-Sambhar, Rasam Powders". I can't wait for this 'Powders' round up, just think of so many masala powders in one place! YAY!

Thanks to both of you, enjoy hosting! :))

Jalapeño Bajji:
Here is a quick fix for all those boring cold winter weekends with nowhere to go and nothing to do expect to sit next to the fireplace and watch TV! :D

How to make them:
1. You need about 6-8 Jalapenos, cut into 2" pieces, scoop out the seeds and mix them all in 2 tsp lemon juice and salt. Let it soak for 15 mins and take out the Jalapeno pieces on a paper towel.
2. Make to batter:
Mix 1/2 cup Besan/Chickpea flour, 1/4 cup rice flour, pinch of turmeric, pinch of baking soda, enough chilli pd, salt, 1/2 tsp each of cumin seeds pd and coriander seeds pd, 1/4 tsp Ajwain seeds, crushed(optional) and 1 tbsp hot oil. Add enough water to make a thickish batter like pancake batter so batter sticks to Jalapenos when dipped. Let it rest for 10mins.

3. Heat enough oil to deep fry about 360F. When ready, dip Jalapenos and drop carefully in the oil. Fry until golden and crisp. Drain on the paper towel.

Since Jalapenos are hot and spicy enough, you might want to serve them with Ketchup or yogurt dip or just as they are.

Onion Pakodas/Pakoras:
More munchies! I love these than those hot and spicy Jalapeno bajjis!!
If there is any of the above batter left after using the chillies, which I always have some left,
I add chopped onion, grated ginger, chilli flakes or green chillies minced, some cilantro, crushed coriander seeds, curry leaves, sometimes potato pieces or any veggies I can get my hands on to the batter and deep fry until golden, dropping them in small portions with a spoon or using your finger tips into the oil. These Pakodas can be served with coconut chutney. Enjoy! :))


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Sambhar/Saarina pudi/versatile masala powder to add to any gravy:
My mother gets a big jarful of saaru/Sambhar powder from her MIL (my Mysore ajji) every year, which is made once a year in large quantity and distributed to all her sons' and daughters' homes. This powder is used to make everyday Saaru/Sambhar and usually added to veggie side dishes as well.
And then, on top of that powder, my mother makes this simple Sambhar powder which I am giving you here. It's versatile, can be added to any vegetarian dishes which makes the gravy thicker (which is the way my kids like Sambhars, no thin rasam for them! :D) since it has dals, along with some other spice pd if you like. I make some of these every 3 mnts or so and keep it in my pantry. Here it goes!

Saarina Pudi/Sambhar powder:

To make Sambhar powder:
This makes about 1 to 1 1/2 cups of powder and it will last about 2 mnts if you keep it in the airtight bottle in the dry cool pantry, can last for more mnts if kept in the fridge. Keeping it in the plastic jars are not recommended.

Roast each of these separately until crisp and cool them before grinding:
1 cup Coriander seeds,
5 tbsps Channa dal,
2 1/2 tbsps Urad dal,
3 tbsp Cumin seeds,
10 dry red chilles,
5" Cinnamon stick (Dalchini),
1/4 cup dry dessicated grated coconut. Roast until reddish, cool. Do not burn it.
(Do not use fresh coconut)
Add 1 tsp Turmeric powder and 1 tsp Paprika for color just before you grind the above ingredients, do not roast the Turmeric pd unless you are using a dry piece of root Turmeric.

Grind these to smooth powder after they are cooled completely

Tendli masala/Tondekai sambhar, thicker version:
I wanted to show you how I use this powder in making this dish, using Tendlis/Tondekai in Kannada. You can use this powder in any vegetable side dish as well, tastes great.


How to:
1. In a pressure cooker, add 1 tbsp oil and heat. Add in 1 tbsp Chana dal, 1 tsp mustard seeds, curry leaves, 1 dry red chilli, 1 small onion, finely chopped, 1 garlic.
2. When they are reddish in color, add chopped Tendlis and stir fry for 1 minute. Add 2 cups of water, 1/2 cup Tuar dal, close the lid, pressure cook on low heat for 2 mins. Cool the cooker and open the lid.
3. Add 1/2 tsp tamarind paste, salt, 1 tbsp (or more to your taste) masala pd shown above, simmer gently. Adjust the water if it's too thick, and adjust salt and chilli pd.
4. When the gravy is thickish, add 1 tsp of ghee and chopped cilantro.

It's ready to eat. I always make any Indian gravy dish a day early and keep it in the fridge, so the flavors will mingle overnight. Serve this sambhar with rice, parathas or Dosas.

That's it. Have a great weekend, see you all on Monday!!:))

Dahi Moong, MW cooked Lemon pickle!

Siri of "Siri's corner" is hosting a new event with a ever popular and well loved ingredient "YOGURT" this month. We,as Indians, LOVE yogurt and use it almost everyday in India or wherever we are in the World and however we can use in the dishes. Here is my Dahi Moong, a simple and delicious side dish. Enjoy Siri!:))

Yogurt:
Yogurt is nutritious which is available year-round and researchers have evidence that milk and yogurt may actually add years to your life as is found in some countries where yogurt and other fermented dairy products are consumed everyday. Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken." (Info from WHFoods)

Dahi Moong:
Dahi is Yogurt/Mosaru in Kannada and Moong is Green gram. Green gram cooked in mildly spiced Yogurt gravy, that's what "Dahi Moong" means in Hindi, just in case you didn't know already! :)
This dish very tasty, subtly flavored with ginger, green chillies, mildly spiced with garlic, Cumin, coriander pd, garam masala and added with up to a cup of thick Yogurt or Sour Cream for that tang, it's a great side dish with chapatis or cloves and ghee seasoned rice. Enjoy! :)

Step by step photos:
Click on the collage to see the lager photo.

You need these:
1 cup green whole green Moong, soaked overnight, 1/2 cup strained thick Yogurt or Sour Cream, salt, 1/4 tsp Turmeric, 3 tbsp Cilantro, 2 slices of Jalepeno.
Grind to paste: 1" fresh ginger, 2 Jalapeños or green chillies.
Spices: 1 tsp Cumin seeds pd, 1 tsp Coriander seeds, 1/2 tsp Garam Masala.
To season: 1 tbsp oil, 1 tsp ghee, 1/2 tsp Mustard seeds, 1-2 garlic chopped, 1-2 dry red chillies, pinch of hing/asafoetida.
To make it:
1. Heat oil and ghee in a pan, add mustard seeds, red chillies, garlic, hing. Add ginger-green chilly paste,stir for a minute.
2. Add soaked and drained Moong to the pan, 1 1/2 cup water, sliced Jalapeño pieces, Turmeric, cover and cook for 10 mins or until Moong is almost cooked.
3. Take the pan off of the heat and leave it on the counter for a minute for the dish to cool down. Add all the dry spices, salt, Cilantro and 1/2 cup thick Yogurt or sour cream to the pan and mix well.
4. On a low heat, simmer the Dahi Moong for 5-7mins until thickish. Adjust the salt and spices. Serve with Chapatis or with seasoned rice.

Note: You must take off the pan off the heat before adding the yogurt to the moong dish. If the gravy is too hot, yogurt will split resulting in very thin grainy gravy. Once you add the yogurt and mix it, you should simmer the gravy on low heat. That's it!:)

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Microwaved Lemon pickle is my entry to "Easy cooking with Microwave" which is hosted by Srivalli of "Cooking 4 all seasons" with a theme of "bottled" this month. Thanks for hosting Sri, enjoy!:)



Indian Pickles:
Indian pickles, which are very different from Western pickles, are a variety of usually spicy and sometimes hot and sweet condiments popular in India, often made with different vegetables, green Mangoes, limes, Pearl Onion, green leaves,Garlic, ginger and Lemons etc.
Usually, I buy most of the pickles from the Indian store as they are easier to buy than making them. When Limes, Lemons or even Florida Key Limes are in season, I make these pickles in huge quantities to store in the fridge which lasts a year in the fridge if made correctly.
I found this cooked (or microwaved) Lemon pickle in one of the Premila Lal's Indian cookbooks long time ago.I liked this method so much that it has become a tradition now! Cooked Lemon pickle is like a instant pickle, ready to eat as soon as they are cooled. Since they become soft and absorb the masala quickly, there is no need to wait to eat the pickle. Try it!:)

Lemon pickle with two flavors:
Red colored Lemon pickle, like this Bamboo shoot pickle, is flavored with the traditional Methi seeds, red chillies,Mustard seeds powder, which I already had in the fridge made few months ago and sometimes I use SWAD brand "Achar Masala"(pickle masala) as well which has the same ingredients.
The yellow pickle masala is made from Ranji's Thambale powder. I used just 2 large Yellow Lemons for this yellow pickle just to show you. I recently made a yummy Eggplant dish from Ranji's blog with this masala pd. She mentioned that I could also use this powder to make pickles too, so here it is! Thanks Ranji, it tastes good, looks beautiful as you can see!:)

How to make Microwaved Lemon Pickle:

You need:
2 large Lemons, cut in to small pieces like shown, take seeds out since it's going to be cooked,
3-4 tbsp pickle powder, home made or Thambale pudi or SWAD Achar mix, salt, 1 tsp sugar.
To season: 1/4 cup Canola oil or any oil you like ,4 whole or sliced peeled Garlic, 1tsp mustard seeds, few fresh curry leaves, 2 dry red chillies, 1/4 tsp hing/Asafoetida powder, 1/2 tsp chilli pd.
To make the pickle:
1. Add chopped Lemon pickles, 1/2 cup water, 2 tsp salt to a clean dry glass bowl and Microwave it for 10 mins or until lemons are light yellow and soft.
2. Take it out, add Thambale pudi or SWAD, sugar, mix with a clean wooden spoon and let it cool.
3. Heat oil in a pan until very hot, slide the pan off the heat to cool for a minute. Place the the pan on the low heat this time.
4. Add all Garlic, Mustard seeds, red chillies, curry leaves. When the garlic becomes golden, add hing and chilli pd and take off the heat. Cool the oil.
5. Add the seasoning to the pickle, mix well. Taste the pickle, add more salt,chilii pd and pickle pd if needed. They all should balance perfectly with the tartness of lemon juice.

When the pickle is completely cooled, add it to a clean dry glass bottle and store in the fridge. It will stay in the fridge for a month. Make sure your hands, bowl and wooden spoon you use is very clean and dry when pickling or else it will go moldy on ya!

Another close up!!

Bottled!! :)

Have a wonderful weekend. See you all next week!:)

TO THE PANTRY THEY GO!!:))

Spice powders are my contribution to Monthly Blog Patrolling, a brain child of sweet girl Coffee from 'The Spice Cafe' blog with a theme of "Preserve it" for this month.Thank you for hosting Coffee!:)

Well...what have we here this time for monthly blog patrolling to preserve,did you ask?! I made two excellent spice powders to use in dishes but they both are as different as they can be in taste.One from the North and the other is from the South of India!

First recipe is Garam masala from Coffee,the host herself which she learnt from her mom,spending lot of money on the International phone call to get the recipe!:D
Although I couldn't guess by looking at the mountain of Garam masala on her blog(I always bought my Garam masala from the store which is always dark brownish,don't blame me!:D),I already had this on my mind to make someday for my North Indian dishes and here is the perfect opportunity.It's very aromatic and flavorful,thanks Coffee for an authentic recipe.Look at that color!!:))

Coffee's Garam masala:
Click on the above link for original recipe to make this masala. I have added some more ingredients to the original recipe.


Here is what you need:
2 cups coriander seeds
2 cups Bay leaves
1 cup Cumin seeds
1/2 cup Mace
1/2 cup peppercorns
1/2 cup cloves
1 Anistar or Star Anise
1/2 cup cinnamon(Dalchini)
1 cup of whole red kashmiri chillies or 3tbsp Paprika powder,
2-3 Black Cardamoms (Badi Elaichi seeds) and 3 green Cardamoms (seeds),
2 tbsp Shahjeera and 1 tbsp dry ginger powder (optional).

Slightly roast all these and powder coarsely.

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My second recipe would be this delicious "miracle" South Indian Masala powder, aka SIMP, which Viji uses for many of her delectable dishes which I keep ogling ,specially her weekend Lunches! I just had to try this.It does taste wonderful.It can be added to rice dishes or any South Indian gravy dishes.Funny thing is ,every time MBP comes around I am drawn to Viji's blog like a magnet for recipes to snatch!:D

Viji from Vcuisine's SIMP:(South Indian masala powder, click on the link for original recipe)


Here is the recipe:
1 cup Chana dal
1 cup Urad dal
1/3 cup Coriander seeds
1/2 cup Sesame seeds
Red chillis,as many as you like
2 tbsp Peppercorns
2 tbsp Cumin seeds
2 tsp Hing
1 tsp Fenugreek seeds
1 tsp Turmeric powder
Tamarind: 1 big lemon size
2 tbsp roasted Groundnuts
8 pieces Cashewnuts
1/2 cup dessicated dry coconut
Few Curry leaves

Roast all these and powder.

Both these 'helper' spice powders are excellent to add in dishes and both are very aromatic in their own way. Glad I made these at last.Now they go my pantry waiting for me use them and I am sure they don't last long if you know me and how I operate in my kitchen!!:D
Thanks again Coffee and Viji.Hugs to both you!

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Late addition!! I had to make this Shenga(Peanut) chutney powder as soon as I saw it in Roopa's blog "my chow chow bhath" today.In fact, her photo looks lot better than mine,check the original recipe there. And Coffee,I will send one of these powders to you but you can take all three for your round up if you like.I couldn't help myself!!:D

Roopa's Peanut Chutney Powder:
Click on the above link to go to the original recipe.


Here is how to make it:
2 cups peanuts roasted and skin removed
1/2 cup Sesame seeds
4 garlic cloves
few dry chillies
1/4 cup curry leaves
1/4 tsp asafoteida
1/2 cup desicated coconut
Sugar, salt and tamarind paste to taste.

Roast slightly and powder coarsely.

This Peanut chutney powder tastes fabulous with any Bhakri,Thalipeeth and Oats Parathas.Hope you try making it and enjoy.A BIG hug to you from me Roopa.Thank you so much,it took me back to Hubli and the Jowar rotis we used to have with this Peanut chutney!:))