Badi Papad ki Subzi (Lentil Nuggets in Curd Gravy)

Yet another  authentic recipe from Rajasthan which is made using the moong daal nuggets also known as “Mangodi” in other parts of the country…as mentioned in my earlier post  "Gatte ki Subzi" that in authentic Rajasthani cooking there is a limited use of fresh ingredients therefore these nuggets are also dried and stored in containers for few months and used as & when required.. also the gravy for the curry  is made using the ground spices, water & Curd only…

INGREDIENTS:-

Badi/Mangodi: 1/2  Cup Papad: 1 Piece Water: 21/2 – 3 Cups Curd: 1/3 Cup Ghee: 2 Tbsp Cumin Seeds: 1/2 Tsp

Asafoetida: 1/4 Tsp Salt: to taste Red Chilly Pwdr: to taste Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp

METHOD:-

• Crush the Badi coarsly keeping a kitchen towel under it.

 

 

 

 

 

 

 

 

• Heat ghee in a pan and add cumin seeds and asafoetida, when it crackles add crushed badi to it and roast till light brown and fragrant.
• Meanwhile boil the water in an another pan.
• Add boiled water to the roasted badi & then all the spices except dry mango powder and let it simmer on slow flame for 20-25 mins until it becomes soft and the raw smell is gone.

• Meanwhile roast the papad as shown in the picture and beat the curd with a fork and add dry mango pwdr to it.
• Once the badi is cooked, break papad into small pieces and add to it then add the curd.

• Check seasoning and adjust if required and if the gravy is too thick the add more boiled water to it.
• Cook it for another 5-6 mins and serve it hot with chapati or rice.

Sugar Dotted Choco Chip Cake

Or should I call it my husband's birthday cake… I really wanted to make cake for his b’day  since so many years and finally I did happy mee.. :) well as this area is new to us  so it was difficult to find the ingredients but he(Vikas) was really sweet to get every thing for me…

Well initially the plan was to make Chocolate Cake but we couldn’t find coco powder so I made Choco Chip cake using the cooking chocolate which my supeeeeerrrr  sweet brother-in law bought for me…. :)

INGREDIENTS:-

Cooking Butter: 125gms Flour: 1 1/2 Cups Condensed Milk: 100 ml Powdered Sugar: 3/4 cup + 4 tbsp Water: 1/2 cup

Baking Powder: 1 Tsp Coke: 300 ml Amul Cream: 400 ml Choco Chips: 1/2 cup Sugar Dots: to garnish

METHOD:-

• Mix condensed milk and sugar 3/4 cup properly then add cooking butter (butter should be soft) and whip till light and fluffy.
• Chop Chocolate into small pieces or one can use ready made choco chips.
• Add choco chips to the butter mixture.
  

• Swift flour and baking powder together and add this to the wet mixture and mix very slowly, add coke to it taking care that the cake batter is neither very thick nor very runny. 
• Meanwhile pre heat the oven at 250 c for 10 mins and grease a thin flat baking tray “because of using tray instead of mould, cake will be cooked in very less time”
• Pour the batter in the tray and bake this for 10 mins at 220 c and check if its cooked by inserting a knife into it or else cook for 5 mins more..
• Once the cake is cooked let it cool down and meanwhile whip the chilled cream till hard peaks in a bowl keeping ice under the bowl *other wise it will turn into butter.
• Slice the cake into 2-3 slices depending upon the shape of cake you want..

• Dissolve 4 Tbsp sugar in water and sprinkle it over one slice of cake to make it soft the spread whipped cream over it generously, keep the other layer over it and repeat the procedure till last layer of cake.
• Once you have kept the final layer cover the whole cake with cream and garnish with sugar dots.
• And your cake is ready… hufffff… :)

Sending this recipe to Bake Fest , CC Holiday Baking, Bake with your heart

 

Vegetable & Cheese Sandwich: My Way :)

This a super quick recipe and very easy to make…. I am huuuggggeee fan of this s/w and one can find all the ingredients required in my fridge ne tym of the day… I know all of us have had veg n cheese s/w many times…. but please do try it the “My Way” and let me know if you also loved it the way i do… :)

INGREDIENTS:-

Bread Slices: 4 Tomato: 1 Small Capsicum: 1 Small Olives: 3 any Cheese Slice: 2

Pizza Topping: to spread Pizza Seasoning: 1 tbsp Salt: to taste Red chilly Powder: to taste

METHOD:-

• Chop tomato, capsicum and olive finely.
• Take two bread slices and put cheese slices over it, then spread the pizza topping.
• Put the chopped veggies over it and sprinkle pizza seasoning, salt &  red chilly powder.
• Cover it with another slice of bread.

• Apply butter on both the sides and grill it till crisp..
• Serve immediate hot as it will get soggy it kept for long…

Vegetable Pulao(Indian Fried Rice)

by Neetu

 

After lots of hassle passle in my life due to shift from B’lore, things seems to be settling down now and this my first post for Blog Hop Wednesday from our new home in Delhi, with Anu Shoj as my partner for this week… I chose Vegetable Rice from her blog as that’s my favourite and also I haven’t cook it since long so why not cook it today with a little variation to Anu’s post….

 

INGREDIENTS:-

Rice: 1 Cup Capsicum: 1 Big Tomato: 1 Medium Onion: 1 Medium Peas: 1/2 Cup Cauliflower: 1/4 Cup Carrot: 1 Medium (Any other veggies of ones choice can be added of substituted)

Salt: to taste Oil: 3-4 Tbsp Cumin Seeds: 1/4 Tsp Red Chilly Pwdr: to taste Garam Masala Pwdr: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp Chaat Masala: 1/2 Tsp

METHOD:-

• Boil 4 Cups of water, salt to it and taste it should e as per your taste then add Rice and boil ( take care not to over cook rice as it will make it mushy).
• Drain the water and spread it lightly with fork.
• Chop all the veggies in equal size.
• Heat oil in a pan add cumin seeds, when it crackles add  onion, cauliflower, Peas, carrot , salt and cook it on slow flame but don’t make it soggy let the crunch remain….

• Then add capsicum, tomato & rest of the spices and cook for 2 mins.
• Now add rice very slowly taking care that the grains do not break while mixing…
• Serve hot… 

Capsicum Rice

Hey everyone this is my first post for Blog Hop Wednesday and my partner for this week is Dhivya, there were many good options to choose from her blog and I must say its a very good job done by Dhivya… but because of my love for Capsicum I chose Capsicum Rice and it came out really very good and just to give a little twist to the original recipe I added some North Indian flavours to it and did not add Coconut… Hope you’ll like it Dhivya…  and a Special Thanks to Radhika for making everything happen…

INGREDIENTS:-

Rice: 1 Cup Capsicum: 4 Medium Onion: 2 Medium Tomato: 4 Medium Garlic: 4 Cloves Ginger: 1/2 inch Oil: 3 Tbsp

Black Pepper, Cloves & Star Anise: 2 piece each Salt: to taste Red Chilly Pwdr: to taste Coriander Pwdr: 2 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch Garam Masala Pwdr: 1/4 tsp

METHOD:-

• Soak rice for one hour then boil it adding 4 cups of water, salt and whole spices. Take care not to over cook it.
• Drain rice and spread it with fork and keep aside.
• Grind together onion, tomato, garlic and ginger to a smooth paste.
• Heat oil in a pan add cumin seeds & asafoetida when it crackles add paste and 1/2 cup water, then add salt, chilly pwdr, coriander pwdr & garam masala pwdr and cook till oil seperates and water evaporates.
• Add chopped capsicum and 1/2 cup water, cook again with lid till water evaporates and then add rice and mix very gently.
• Serve hot…