Home made Amchur Powder

When right mangoes are in season my Mom makes this amchur powder and stores it for us.when ever we visit her during the rest of the year we bring back a big packet of this with us.
We use this in just about anything and everything that needs mango and things that need a tangy taste.This is one very useful ways that worked out for us to use the mango crop every year in my parent's house.

To make this,it takes some time but it is really worth it.

• 
  When u have right ,firm,sour mangoes in season, take a few,wash,dry and peel them after cutting the stalk.
• Grate the mango and dry it in the hot sun for 3-4 days or till you feel it very dry and no moisture left out.
• Store it just as it is or grind it once for a more finer constituency.It can be stored for more than a year.

We use it to make many things like mango rice or mamidikaya pulihara,mango dal or mamidikaya pappu,coconut-mango chutney,moong dal-mango chutney to name a few.I also use this a substitute for tamarind in many recipes.

Green Peas Masala sans Onion & Garlic

I made this green peas masala curry for lunch to along with rotis .With the fresh ripe tomatoes and very little spices used it was just prefect with very minimal ingredients.

Ingredients:

3 medium tomatoes

2 cups fresh or frozen green peas

2 cloves or a pinch of clove powder

1 pinch of dried fenugreek leaves or kasuri methi (optional)
salt ,sugar and red chilly powder as desired to taste

1 pinch of garam masala powder(optional)

1/4 tsp of cumin seeds

1 tbsp of oil

1 tsp of almond powder

Method:

• Heat 1 tbsp oil in a pan.Add 1/4 tsp of cumin seeds,let them splutter.
• Add 2 cloves or a pinch of clove powder.
• Add finely chopped tomatoes.
• Add salt according to taste and about 1/4tsp of sugar.
• Let the tomatoes cook.
• Once the tomatoes are cooked,add a pinch of kasuri methi leaves crushed between palm of your hand.
• Also add a pinch of garam masala and red chilly powder according to your taste.Stir everything together.
• Stir in green peas.
• Add a cup of milk and let the gravy cook till it thickens.
• Stir in almond powder to enhance the taste.

Oatmeal Carrot Cookies

I made this cookies with my daughter today.They turned out great and she liked them,the best part of our effort.

To make these cookies I used,

1 cup of oatmeal( I pulsed some quick cooking oats in blender)

1 tbsp of all purpose flour

1/4 cup of softened butter

1/2 tsp of baking powder

1/2 tsp of baking soda

2 carrots grated

1 large egg

1 cup of sugar

Method:

Heat oven to 350F.

In a bowl,add oatmeal,flour,baking powder,and baking soda.Stir and keep aside.

In another bowl,cream together butter and sugar.Beat egg till fluffy n another bowl and add to the creamed butter and sugar.Now add grated carrots and all the dry ingredients.Stir to form dough.

Grease cookie sheets and drop batter by spoonfuls about two inches apart.

Bake at 350F for 7 -8 minutes or till the cookies turn golden brown.Take out of oven and enjoy warm soft cookies.

Kulfi

I made this kulfi for my daughter’s third birthday party earlier this week and all of my friends and kids liked it.So here I am posting the recipe.I made about 60 such kulfi ’s using small paper cups and craft sticks.
Ingredients:
1 tin sweetened condensed milk
Heavy whipping cream 1.25 cups
(I measured whipping cream in empty condensed milk can)
1 tbsp MTR Badam feast powder
(alternately saffron,crushed elaichi and other preferred falorings can be added)
1/2 envelope gelatin dissolved in lukewarm water
(alternately ,fruit pectin or china grass can also be used)
crushed unsalted nuts as desired
Method:
Fold in condensed milk,whipping cream in a blender and mix just until combined.Add dissolved gelatin,badam feast powder or choice of flavor and desired nuts.Just stir the mixture gently once and pour into paper cups.Insert a craft stic in the centre.Freeze for 4-5 hours or until it is set firm like icecream.To serve gently tear the paper cup from top and peel off to the bottom.
Enjoy creamy kulfi.

Stuffed Potato Bajji

To make these stuffed potato bajjis,baby potatoes are the best pick.

Ingredients:

10 baby potatoes

Oil for frying

1/4 cup besan

1 tablespoon rice flour

baking soda

For stuffing

2-3 dry chillies

1 garlic pod

1/4 cumin

Salt

Method

1. Make a coarse powder of all ingredients given under stuffing adding a pinch of salt.

2. Make a thin batter of pancake batter consistency,using besan or chick pea flour, rice flour,pinch of baking soda,and a pinch of red chilly powder is desired.

3. Pressure cook potatoes in lightly salted water if desired.

4. Adjust salt as there is salt already in the stuffing and the coating batter.

5. Peel and slit the potatoes either sides making sure both the slits are perpendicular to each other.carefully stuff with the prepared stuffing powder.dip the stuffed potato in the prepared batter for coating.

6. Deep fry till the potato looks golden on all sides.

7. Slice the potato into halves and drizzle some lemon juice and enjoy with chopped onions if desired.

Happy Varalakshmi Vratham

Hi all

August is month of festivals and every friday is very auspscious for all women in India.With many pujas and festivals coming after this.Lets start our season with varalakshmi puja.I wish all my fellow bloggers happy varalakshmi vratham.I pray varalakshmi to give all the happiness for everybody and bless us with wealth,happiness and prosperous year ahead.

Enjoy

Vegetable Biryani

Vegetable biryani has been my alltime favourite whether its for a get together or family time whatever it is, I prefer biryani because of the aroma it creates.Thanks to Sudha my cousin who shared her recipe.

Ingredients

Basmati Rice 5 rice cooker cups

Dry Masala

Bay leaves 5

Cloves 3

Elaichi 2

Shahjeera 1 spoon

Oil 5 tablespoon

Vegetables

Beans

Carrot

Peas

Potato

For Masala

Ginger 1 inch

Garlic 5 pods

Green chilli 7-8 depends on your spice levels

Mint 15-20 leaves

Coriander 3-4 sprigs

Cinnamon 1/2 inch

Cloves 3

Elaichi 2

Method
1.Grind wet masala into fine paste.
2.Heat oil in a wide vessel and add elaichi,bay leaves,cinnamon , cloves fry them and keep them aside.
3.In the same oil add masala paste and fry it until its golden brown
4.Add vegetables one by one , first add beans and potato as they need longer time to fry , slowly add rest of them and cook for 5mins until they change their color
5.Add pudina and curd and wait until they are fried.
6.Add rice and let it get coated with masala and oil mixing them properly and allow it cook for a min or two
7.transfer all these contents into rice cooker , add salt according to taste.Add bayleaves and rest of the fried masalas in the rice.
8. Fill the rice cooker with water in 1:2 ratio and cook