Suruttai poli - Indian Cooking Challenge for February

I prepared this for the February ICC event hosted by Srivalli
Ingredients:
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For Filling:

1 cup roasted gram dal
1 cup sugar (I used only 2 tsp of powdered sugar because we don't eat too much sugar)
15-20 cashews chopped into pieces (I made it into very very small pieces)
1 tbsp coconut powder - I used dessicated store bought coconut powder
cardamom powder - 1 tsp
Ghee - 1 to 2 tsp

For Papad (appalam):

1 cup maida
Pinch of Salt
Water for kneading


Method For Filling:

1. Blend the roasted gram and sugar to a almost fine powder. You can make a coarse powder if you like. I made it fine so that my little one could also eat.

2. Heat ghee in a pan. Add the cashew pieces and fry till it turns a little brown. Then add coconut powder and fry till it turns light brown. Keep an eye on this because the coconut can burn if fried for a long time.

3. Mix the coconut mixture with the roasted gram mixture and cardamom powder. Set aside.

Method:
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1. Mix maida and salt. Add water little by little to make a stiff dough, more or less like chapathi dough. Keep it aside for half hour. If not atleast for 10 mins. In the mean time prepare the filling.

2. After the sitting time, make small balls and roll it thin. I rolled a big ball and cut into rounds. The rounds should be thin otherwise they'll puff up like puri. We need the poli to be a little crispy and not soft like puris. After rolling all the balls, keep them aside for 10 mins uncovered so that they dry a bit. This drying process will help in getting crispier polis.

3. After 10 mins, heat the oil for deep frying. Drop the discs one by one. When one side is cooked and a little crispy, turn to the other side just for a second and remove it. As soon as you remove from the oil, dust the crisper side with powdered sugar and then on the other side add the powder and roll up. You will have to do this immediately after you remove the discs from oil.

4. Serve it hot or at room temperature.

Gujarati Dal from Sukham Ayu - ICC Event

This dal is for the Feb ICC event.



Verdict: The Dal was very different to any dal recipe that I've made. It was very simple and delicious and we enjoyed it a lot. Thanks to the authors of the book SukhamAyu

Eggplant with Yoghurt sauce

Ingredients:

Eggplant - 1 medium sized sliced into 1 inch rounds
Coriander powder - 2 tsp
turmeric - 1 tsp
garlic - 5 mashed
Onion - 1 sliced thinly lengthwise
yoghurt - 1 cup
salt
oil

Method:

1. In a bowl add coriander powder, turmeric, 4 cloves mashed garlic, salt. Mix well with a little water and make a thick paste

2. In a separate bowl, add yoghurt,salt and remaining garlic. Refrigerate and remove just before serving.

3. Heat 1 or 2 tsp oil. Add onion and fry till it turns golden brown. Drain it in paper to make it crispy. The original recipe calls for deep frying the onions.

4. Add 2 tsp oil in the same pan or in a grill pan and fry the eggplant slices on medium heat. Fry
on both sides till the eggplant is cooked and browned. Set aside.

5. Heat 1 tsp oil in a pan. Add the coriander paste and fry for 2-3 minutes till you get a nice aroma of the garlic and the mix. Add little water. Stir and set aside.

6. To Serve: Place the eggplant slices on the plate. Spoon the coriander mix on the slices, then yoghurt. Finally sprinkle the onions. Serve at room temperature.

Recipe Source: Adapted from Anita's blog

Simplest Spaghetti ever!

Ingredients:

Spaghetti or any pasta
Olive Oil
Garlic - chopped finely
Green chillies - 3 or as per taste
Basil leaves - dry or fresh as per taste
Parsley for garnish
Salt to taste

Method:

1. Cook pasta as per packet instructions till al dente. I usually boil water in a pan, add salt and a tsp of oil and then pasta and cook al dente.
2. Heat pan with oil on medium heat. Add chopped garlic. Fry for 20 secs making sure the garlic doesn't burn but it should emit a good aroma
3. Add green chillies and stir for few secs
4. Add basil leaves.
5. Drain pasta and add it to the above mixture.
6. Garnish with parsley and serve hot.

Mutton Pepper Fry

Ingredients:

Mutton - 500 gms
Onion - 2 chopped finely
Medium Tomato - 2 chopped finely
ginger paste - 1/2 tsp
garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp (or as per taste)
Curry leaves
Coriander leaves / parsley
Salt
Oil

Masala:

Poppy seeds - 1 tsp
Fennel seed 1/2 tsp
Pepper corns - 8 (or as per taste)
Coriander Seeds - 1 tsp
Cumin 1 tsp
cinnamon - small piece
cloves - 1
cardamom - 1

Method:

1) Dry roast the masala. Once cool, grind them and set aside.

2) Heat pressure cooker with oil. Add curry leaves and onions and fry till they turn brown.

3) Add ginger garlic paste and fry for 1 min.

4) Add the ground masala and mix for few secs.

5) Add the tomatoes and cook for 5 mins. Add 1 cup water and boil.

6) Pressure cook till 2 or 3 whistles.

7) Open the cooker and on medium-high heat stir till you get gravy consistency.

8) Garnish with coriander leaves and serve. This can be served with rice or chapathis. I served it with flavoured rice.

Recipe Source: Here

Spicy roasted zucchini

Ingredients:

1 Zucchini sliced into thick pieces vertically
1 tbsp Olive oil
1 garlic cloves crushed or 1 tsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp ground pepper
Salt to taste
Greek yoghurt to serve

Method:

1) Preheat oven to 200 C

2) In a bowl mix the first 5 ingredients.

3) In a baking tray, place the mixture and season with salt and pepper.

4) Roast for 15-20 mins (depends on the oven) until tender and starts to change color . Keep tossing every now and then.

5) Serve with yoghurt.

Source: Recipefinder

Bell Peppers stuffed with left over pasta

Ingredients:

2 small bell peppers or 1 large bell pepper cut into half
Left over orzo pasta or any spicy filling.
1/2 cup soya granules
1 tsp dill or herb mix
1/2 tsp paprika - optional
1/2 tsp ground pepper
oil

Method:

1) Preheat oven to 350 F.

2) Soak soya granules as per packet instructions

3) Cut the tops of the bell peppers and remove the stems and seeds. Place bell peppers cut side down on a steamer or on a steaming rack over an inch of water and steam for 10 mins.

4) Heat 2 tsp oil in a pan. Add paprika and stir for few secs.

5) Then add the soya granules and stir for 3-4 mins to cook the soya. Add a little water if required.

6) Once soya is done add the left over pasta and fry in high flame for 2-3 mins.

7) Add the dill or herbs, ground pepper and mix. Set aside

8) Once the bell peppers are done, remove from steamer and place them on a baking tray or pyrex bowl. Stuff the bell peppers with the soya-pasta mixture. Drizzle olive oil over the stuffed peppers. Oil will help in browning the peppers. Sprinkle the top with paprika.

9) Place on the middle rack and cook for 25-30 mins.

10) Serve hot or warm

Adapted from: Elise's blog