Vegetarian Seekh Kebab

Seekh Kebab is usually prepared with minced meat. I wanted to try out a vegetarian version of the famous mughalai seekh kebab. Si I replaced minced meat with minced spoy granules and tofu. The binding ingredient was besan in this recipe. The kebabs were vrispy and delicious. I made some rolls with the kebab, onion salad and chapathi. They were very nice. I also prepared a gravy with two kebabs and that went very well with rotis. Today is the final day of Blogging Marathon and I really enjoyed the 14 days of fun.

Ingredients:

Soya Granules-50gm

Tofu-100gm

Cream-1tbs

Garam Masala-1/4tsp

Cashew Nuts(chopped)-2tsp

Red Chilly Powder-3/4tsp

Turmeric Powder-1/4tsp

Dry Ginger Powder-1/4tsp

Garlic Powder-1/4tsp

Onion-1 small

Besan-1/3cup

Salt-to taste

Procedure:

1. In a bowl, crumble tofu.

2. Soak soay granules in hot water for 15minutes.

3. Wash and drain water.

4. Mince it in a mixer grinder.

5. Add the minced soy to the bowl along with tofu.

6. Add all the spices.

7. Add besan, cream and salt.

8. Mix to form a crumbly dough.

9. Shape kebabs on skewer rods. I got 4 1/2 kebabs with this quantity of ingredients.

10. Preheat oven to 250C.

11. Place the kebabs on a wire tray and brush with oil.

12. Bake for 30 minutes or until well browned.

13. Serve hot.

Kebab Roll:

I served it as a roll with a chapathi and onion salad.

For The Onion Salad:

Onion-1

Curd-4-5tbs

Salt-to taste

Pepper Powder-1/2tsp

Coriander Leaves-2tsp

Chaat Masala-1/4tsp

Mix all the ingredients and use. Place a chapathi on a plate, add 3tbs of the salad in the middle of the chapathi, place a kebab on the salad and roll. Serve immediately.

I also prepared a gravy with remaining two rolls. That went well with rice. We enjoyed the treat thoroughly.

I am linking this to Srivalli's Kebab Mela .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Vegetable Kebab

Today I prepared a simple version of kebab with vegetables. You can dip it in sauce or can have it as a side dish for pulao or rotis. The preparation is very easy. I prepared Gobi Manchurian today and had these vegetable kebab along with the manchurian. The spice level is very low in this kebab. I used potato, sweet potato and green capsicum. You can also used diced carrot, pumpkin and any vegetable of your choice. It was simple yet tasty. Today is the fifth day of Blogging Marathon#13.

Ingredients:
Green Capsicum-1
Potato-1
Sweet Potato-1
Curd-1/3cup
Pepper Powder-1tsp
Dill-1tsp
Salt-to taste


Procedure:
1. Peel skin of potato and sweet potato.
2. Boil water and add the potatoes.
3. Cook them until 75% done.
4. Remove from water and cut into cubes.
5. Cut capsicum into squares.
6. In a bowl, add curd, salt, pepper powder and dill.
7. Add the vegetables and mix thoroughly.
8. Marinate it for 2 hours.
9. Preheat oven to 250C.
10. Grease a baking tray.
11. Insert the marinated vegetables in a tooth pick. Sandwich a potato piece between two capsicum squares.
12. Arrange all the sticks on the tray.
13. Place the tray on top most shelf and bake until aromatic. 
14. Serve hot as a side dish.

I am linking this to Srivalli's Kebab Mela .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Eggless Honey Banana Wheat Loaf

For this month's Daring Bakers Challenge, Lis of La Mia Cucina, asked us to go creative with our baking skills. She wanted us to create quick breads. I have posted a recipe for Eggless Pumpkin and honey bread. Quick breads are breads which doesn't need kneading or rising. The leavening agent used in quick breads are baking powder, baking soda or eggs. I love the honey flavour in breads. So I prepared another quick bread with honey. It also has wheat flour and banana. The combined aroma of honey and banana filled the house while the bread was in oven. When tasted, the combination of flavours worked well. The bread was mildly sweet, soft, moist and fluffy.  The crust was beautiful and i am so happy for the result. I tried out eggless version.

Ingredients:
Wheat Flour-1cup
All Purpose Flour-1/8cup
Baking Powder-1tsp
Salt-1/4tsp
Butter-6tbs
Castor Sugar-1/3cup
Honey-1/4cup
Vanilla Essence-1tsp
Banana-1(While mashed it should measure 1/2cup)
Baking Soda-1/4tsp
Milk-1/2cup+1/2tsp Vinegar


Procedure:
1. In a bowl, beat butter until fluffy.
2. Add sugar and honey and keep on beating until soft and fluffy.
3. Mash banana and add baking soda to it. Whisk until frothy.
4. Add the frothy banana to butter mixture and whisk well. The mixture may seem curdled but it is okay.
5. Sift together flour, wheat flour, salt and baking powder.
6. Add milk and vinegar in a separate bowl.
7. Add milk mixture and flour mixture alternately to the butter mixture and fold the batter. Do not over mix.
8. Grease and dust a loaf pan measuring 8"*3 1/2".
9. Pour the batter into the pan and level the top.
10. Preheat oven to 170C.
11. Bake the loaf for 25-30minutes or until the loaf passes the tooth pick test.
12. Remove from oven and let it sit on counter for 5 minutes.
13. Remove the loaf from pan and allow it to cool on wire rack.
14. Slice and serve.

Isn't the crust beautiful?

A closer look at a slice.

Foodbuzz 24*24-Virundhu-Traditional South Indian Lunch

There was an announcement to all Food Buzz Featured Publishers, inviting for proposals for their monthly event Foodbuzz 24*24. The blogger must give a meal plan for some guests and if selected the post will be up in that particular section. To try my luck, I added my proposal for an authentic South Indian Lunch in their form and kept my fingers crossed. After a week, I got a mail saying that my proposal has been accepted. I was very happy and I wanted to use this great opportunity. As I don't have relatives here, I asked my DH if he could invite his boys for lunch. He readily agreed and I started preparing for the Virundhu (South Indian Party) I planned on serving them on banana leaves. 

The party was scheduled yesterday and they all reached at time for lunch. I woke up early in the morning and started the preparations. As a blogger, I needed to take the snaps of all the dishes before the guests arrived. Hubby helped me a lot yesterday. Even my daughter didn't disturb me. After successful completion of the dishes, hubby went to office to invite the guests. The table was set and I was so busy serving them, I completely forgot to take a snap. Midway, I remembered and took a snap of the virundhu. After Virundhu, every one sat for a chat and I served them with fresh sweet lime juice to finish off the party. Every one enjoyed their meal and I am so happy for that.

I laid out the Banana Leaves and placed a glass of water on the left side corner of each leaf.
The meal started with a sweet- Semiya Kesari (sweet made with vermicelli)
Then I served them Cauliflower roasts. I deep fried them the last moment, to provide the guests with hot crunchy roasts.
Then I served all the side dishes. While I was serving the poriyals, my daughter served them the appalam.
Then came the rice and sambar. 
Once finished with sambar, they went on to rice and coconut milk rasam.
Then came rice and curd along with ginger pickle.
The dessert was vermicelli and moong dhal payasam. 
With the payasam meal came to an end.
While guest are having their meal, the host has to serve them with the side dishes they prefer most. When ever a side dish goes empty on the leaf, it has to be filled. This is the way of serving in traditional way.

 Enjoying their lunch

I will give the recipe for Coconut Milk Rasam and link to all other recipes served during this meal.

Thengai Paal / Coconut Milk Rasam:

Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk.

Ingredients:

Coconut Milk-1cup

Tamarind-Lemon Sized Ball

Tomato-2

Toor Dhal-2tbs

Red Chilly-2

Pepper Powder-1/2tsp

Cumin Powder-1/2tsp

Garlic-3pods

Coriander Leaves-3tbs(finely chopped)

Salt-to tasye

For Tempering:

Oil-2tbs

Cumin seeds-1tsp

Mustard Seeds-1/2tsp

Urad dhal-1/2tsp

Methi Seeds-1/4tsp

Asafoetida-1/4tsp
Turmeric Powder-1/4tsp
Curry Leaves-1sprig

Procedure:

1. Pressure cook toor dhal with 1 cup of water. Mash and add it to the coconut milk along with water.

2. Soak tamarind and tomatoes in 1/4cup of water.

3. Crush it with your hand to extract all the juices.

4. Discard the pulp and add the extract to the coconut milk.

5. Crush the garlic pods in a mortar and add it to the milk.

6. Add broken red chillies, pepper powder and cumin powder.

7. Heat oil for tempering and add the tempering ingredients in order.

8. When they crackle add the coconut milk mixture.

9. Do not allow this mixture to boil.

10. The rasam will start frothing. 

11. In a bowl, add salt and coriander leaves. 

12. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid immediately.

13. Serve after 5 minutes.

The other dishes served during Virundhu:

Semiya Kesari(with Milk)

Sambar

Carrot Beans Poriyal

Cauliflower Roast

Urulaikilangu Varuval

Muttaikos Poriyal

Ginger Pickle/ Inji Oorugai

Semiya Paasi Pruppu Payasam

Sweet Lime Juice

I would like to thank Foodbuzz for this great opportunity and I thoroughly enjoyed the day.

Thengai Paal Rasam

Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk. Usually rasam powder is used in preparation. But my mom uses only pepper powder and cumin powder for flavour. This is an absolutely comforting and delicious rasam.

Ingredients:

Coconut Milk-1cup

Tamarind-Lemon Sized Ball

Tomato-2

Toor Dhal-2tbs

Red Chilly-2

Pepper Powder-1/2tsp

Cumin Powder-1/2tsp

Garlic-3pods

Coriander Leaves-3tbs(finely chopped)

Salt-to tasye

For Tempering:

Oil-2tbs

Cumin seeds-1tsp

Mustard Seeds-1/2tsp

Urad dhal-1/2tsp

Methi Seeds-1/4tsp

Asafoetida-1/4tsp
Turmeric Powder-1/4tsp
Curry Leaves-1sprig

Procedure:

1. Pressure cook toor dhal with 1 cup of water. Mash and add it to the coconut milk along with water.

2. Soak tamarind and tomatoes in 1/4cup of water.

3. Crush it with your hand to extract all the juices.

4. Discard the pulp and add the extract to the coconut milk.

5. Crush the garlic pods in a mortar and add it to the milk.

6. Add broken red chillies, pepper powder and cumin powder.

7. Heat oil for tempering and add the tempering ingredients in order.

8. When they crackle add the coconut milk mixture.

9. Do not allow this mixture to boil.

10. The rasam will start frothing. 

11. In a bowl, add salt and coriander leaves. 

12. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid immediately.

13. Serve after 5 minutes.

Semiya Paasi Paruppu Payasam

Payasam or Kheer is a famous Indian dessert. Paasi paruppu payasam is usually serve in marriages and ceremonies. I added some vermicelli to the payasam to give it a twist. I also combined milk and coconut milk for a different flavour. Doesn't this look nice. It was creamy and rich. Addition of nuts made it a bit crunchy.
You can serve it hot or cold. Any way it tastes great.

Ingredients:
Moong Dhal-3tbs
Vermicelli-1/8cup
Coconut Milk-1cup
Milk-1/2cup
Sugar-1/4cup-1/2cup
Cardamom Powder- 1/4tsp
Lemon Yellow Food Colour-a few drops
Broken Cashew-3tbs
Ghee-4tbs
Pista-3-4
Saffron-a pinch


Procedure:
1. Pressure cook moong dhal until mushy.
2. Boil vermicelli in 1/4cup of water and remove from flame when done.
3. In a pan, add moong dhal, vewrmicelli, coconut milk, milk and sugar.
4. Soak saffron in warm milk for 10minutes.
5. Add cardamom powder and food colour to the milk mixture.
6. Bring it to boil and let it boil on low flame for 4minutes.
7. Heat ghee and fry the cashew nuts until golden.
8. Add it along with saffron to the payasam.
9. Transfer to a serving bowl. The payasam may look thin when hot, but it will become thicker once cool.
10. Garnish with slivered pistachios and serve.


Linking this to Anjali's Cakes, Cookies and Desserts.

Sweet Lime/ Sattukudi Juice

This is a very refreshing juice and easy to prepare. When I feel tired, DH prepares this for me. I gain my strength immediately. When I prepare it for me, I don't add sugar but when serving guests, adding it gives the extra kick.  

Ingredients:
Sweet Lime/ Sattukudi-2
Sugar-1-2tbs
Ice Cubes-2


Procedure:
1. Cut the lime into two and extract juice.
2. In a juicer jar, add the juice, sugar, ice cubes and 1/4cup of water.
3. Pulse it until the juice is frothy.
4. Serve immediately.

Sweet Corn Tofu Kebab

Today I planned to prepare sweet corn kebabs. As the kebabs I prepare are vegetarian, I need to find an ingredient to bind the kebab dough. For this kebab sweet corn acted as the binding ingredient. I kept the preparation simple. I also added chopped onions which gave the kebabs pakora taste. These are very nutritious as I have used oats, tofu and sweet corn. I have also limited the use of oil and so it is completely a guilt free snack. We relished it with tomato ketchup. The kebabs had a crispy crust and very light and soft interior flesh. I baked the kebabs in oven. Today is the fourth day of Blogging Marathon.

Ingredients:

Sweet Corn-1

Quick Cooking Oats-1/2cup

Tofu-200gm

Green Chilly-2

Onion-1

Oil-1tbs

Sesame Seeds-1tbs

Cumin Powder-1/2tsp

Salt-to taste

Coriander Leaves-3tbs(finely chopped)

Procedure:

1. Pressure cook corn without salt and remove the kernels from cob.

2. Grind it in a mixer grinder to a coarse paste without adding water.

3. Heat oil and roast oats until aromatic.

4. Crumble tofu and add it to oats and roast until fragrant.

5. Transfer to a bowl.

6. Add corn paste, salt, green chillies, onion, sesame seeds, cilantro and cumin powder.

7. Mix well to form a dough.

8. Divide the dough into 6 equal parts and shape 6 kebabs on skewer rods.

9. Preheat oven to 250C.

10. Place the rods on a tray and bake the kebabs for 15-20minutes or until golden.

11. Remove kebabs from the rods and serve hot along with ketchup.

Take all the ingredients in a bowl.

Mix to make a dough.

Shape kebabs on skewer rods.

Bake until golden.

I am linking this to Srivalli's Kebab Mela and CWS-Corn hosted at South Indian Recipes and started by Priya.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Inji Oorugai/ Ginger Pickle

Pickle is a very important side dish in Indian Cuisine. South Indian pickles are very hot compared to achars of North and they use sesame oil. As pickles are meant to stay good for a year, they use lots of oil, salt and red chilly powder to preserve them. My mom prepares delicious pickles and she has a great fan club. She used to prepare jars and jars of pickles and will distribute among friends, relatives and neighbours. Nowadays, the circle is very small and so I prepare it just for our use. As ours is a nuclear family, I go with one cup of main ingredient and that will be relished for 1-2months. We don't refrigerate pickles. So to keep it nice there are some golden rules. Never use a spoon with water content in the pickle. Always keep the pickle jar closed. Always maintain the oil level above the pickle. Transfer small amounts of pickle to small jars and use. Never use the bigger jar in a day to day basis. This ginger pickle is my own recipe adapted from turmeric pickle. It was so delicious and was a great accompaniment for curd rice.

Ingredients:
Ginger-1cup(cut into small pieces)
Lemon-2
Red Chilly Powder-4tbs
Salt-2tbs
Methi Seeds Powder-1/4tsp
Sesame Oil-1/3cup
Mustard Seeds-1/2tsp


Procedure:
1. Wash and scrap the skin of ginger.
2. Cut into small pieces.
3. Heat oil and add mustard seeds. When they crackle add the ginger pieces and saute on medium flame fro 5 minutes.
4. Add salt, red chilly powder and methi powder.
5. Give a nice stir.
6. Extract juice from the lemons.
7. Add the lemon juice to the pan. The mixture will leave oil suddenly.
8. Switch off stove and allow the pickle to cool.
9. Transfer to a sterilized jar and use.

Cauliflower Roast

Cauliflower roast is a famous street food. Where ever you go there is a stall selling this famous roasts. The taste may vary from shop to shop but the craze for this dish remains the same every where. I prepare this with bajji batter and it is my daughter's favourite roast. Though she dislikes cauliflower, she would gobble it up when given in roast form. So I prepare it often for her. I will mix the batter and keep it refrigerated. When I prepare a dish with cauliflower, I take two or three florets aside and using the batter I will prepare roasts for my daughter. I love to see her expression when I serve these roasts.

Ingredients:
Cauliflower-1(cut into small florets)
Besan/ Chickpea Flour-1cup
Rice Flour-1/4cup
Baking Powder-1tsp
Salt-to taste
Red Chilly Powder-1tsp(if making for kids, avoid this)
Garlic Powder-1/2tsp
Onion Flakes-1tsp
Food Colour (optional)-I usually avoid this, but if you want bright coloured roasts, then add a little.
Oil-For Deep Frying


Procedure:
1. Mix besan, rice flour, baking powder, salt, garlic powder, onion flakes and red chilly powder. If using food colour, add it now.
2. Add enough water to make a thick batter.
3. Heat oil in a pan.
4. Dip the florets in batter and drop them into hot oil.
5. Fry on medium flame until golden.
6. Drain oil and serve hot along with lemon wedges and onion rings.

Semiya/ Vermicelli Kesari (With Milk)

I have already posted a version of  semiya kesari. This is another variety with milk. This tasted very rich with the addition of milk. I served it for my guests yesterday. Kesari is a famous sweet in south India. It is usually prepared as offering for God in puja. I am a great fan of kesari and could live on that an entire day. Dh's favourite is this semiya kesai. I don't know why he hates rava kesari. So whenever there is puja, I prepare this kesari. Adding enormous amount of ghee and cashew makes it very rich and fabulous.

Ingredients:
Vermicelli/ Semiya-1cup
Milk-1 1/4cup
Water-1cup
Sugar-1/2cup-3/4cup(adjust according to your taste)
Cardamom Powder-1/4tsp
Broken Cashew-1/8cup
Ghee-1/4cup
Saffron-a pinch
Food Colour 


Procedure:
1. Add a tsp of ghee in apn and roast the vermicelli until golden.
2. Transfer to a plate and allow it to cool.
3. Heat water and milk together and bring it to boil.
4. Add the vermicelli when water starts boiling. Add cardamom powder and food colour.
5. Cook on medium flame until the water is completely absorbed.
6. Soak saffron in warm milk for 10minutes.
7. Add sugar and saffron to the kesari and mix.
8. Heat ghee and fry the broken cashew until golden.
9. When the sugar melts and the kesari becomes thinner, add ghee and cashew.
10. Give a nice stir and switch off stove.
11. Kesari may seem very thin but when it cools, it comes to the correct consistency.
12. Serve and Enjoy.


Linking this to Anjali's Cakes, Cookies and Desserts.

Carrot Beans Poriyal

Usually beans is prepared separately and carrot is prepared as a separate poriyal. But as my daughter likes this colour combination, I prepare it like this. This is very easy to prepare and delicious too. This poriyal finds its place in my daughter's lunch box once in a week. While adding grated coconut to poriyal, I always add it after switching off the stove. By this way, the coconut remains fresh and the poriyal looks nice.

Ingredients:
Carrot-100gm
Beans-100gm
Onion-1
Green Chilly-2
Salt-to taste
Grated Coconut-2-3tbs
Oil-1tsp
Mustard-Urad Dhal-1tsp
Curry Leaves-1sprig


Procedure:
1. Cut carrot and beans into small pieces. Chop onion and green chillies.
2. In a pressure cooker, add oil and add mustard seeds and urad dhal. 
3. When they crackle, add curry leaves.
4. When curry leaves change colour, add onion and green chillies.
5. Saute until golden.
6. Add beans and carrot.
7. Add salt and 2tbs water.
8. Close the cooker and put on weight. 
9. When it whistles twice, switch off flame. Release pressure and open the lid immediately.
10. Make sure that there is no water in the carrot. Add grated coconut and give a nice stir.
11. Transfer to a serving bowl.

Urulai Kilangu Varuval/ Potato Roast

This is a great side dish for rasam saadam or paruppu saadam. My daughter is a fan of potato roast and I prepare it with out red chilly powder for her. Adding red chilly powder makes it hot and delicious. It is simple to prepare and can also be paired with curd rice or rotis.

Ingredients:
Potato-2
Salt-to taste
Red Chilly Powder-1/2tsp
Coriander Powder-1/4tsp
Turmeric Powder-1/4tsp
Oil-2tbs


Procedure:
1. Peel skin of potatoes using a peeler and cut into small cubes.
2. Heat oil and add the cubes.
3. Saute on medium flame until the sides start changing colour.
4. Add salt, turmeric powder, coriander powder and red chilly powder.
5. Saute on low flame until the potatoes are done. Test a piece with toothpick.
6. Serve hot along with rice and rasam.

Paneer Kebabs

Today was hectic. I had to prepare food for 5 guests. I have been working the whole morning in the kitchen. When the guests left, I had to clean the kitchen and coffee time arrived. When finished with coffee, I remembered today's Blogging Marathon post. I had all the ingredients for the recipe I had in mind. So I mixed up the marinade and it was already 6PM. DH suddenly asked out for a movie, and I was sitting in the cinema hall after 15minutes. When we returned home, it was 9PM and I started preparing for the dish and there was power shut down. It came back at 9:45. I prepared the kebab after that, took snaps and I am now sitting before computer at 10:15PM. I tasted the kebabs and they were awesome. Hubby is not a great fan of big chunks of paneer. So I am the one who relishes it in home. I could never say no to these kebabs. I prepared a set with skewer rod and prepared remaining pieces in tooth pick for individual serving. Both looked great. I was in no mood to bake it in oven. So I used my non stick tawa and grilled the kebabs on stove. Aren't they beautiful?

Ingredients:
Paneer-200gm
Green Capsicum-1-2
Curd-1/3cup
Salt-to taste
Garam Masala-1/8tsp
Red Chilly Powder-1/2tsp
Garlic Powder-1tsp
Onion Flakes-1tsp
Dill-1tsp
Olive Oil-2-3tbs
Tooth Picks


Procedure:
1. Cut paneer into 1"cubes.
2. Cut capsicum into 1"squares.
3. In a bowl, mix curd, spices and salt.
4. Add the paneer and capsicum pieces and evenly coat them with the marinade.
5. Cover and set it aside for minimum 2 hours.
6. Grease a skewer rod and insert the capsicum and paneer pieces. 
7. Sandwich a paneer piece in between two capsicum squares.
8. You can also insert tooth picks with one paneer and two capsicum pieces.
9. Heat a tawa.
10. Place the skewer rod or tooth picks on tawa and drizzle oil on top.
11. Grill until nicely browned. Keep on rotating the stick for even browning.
12. Serve hot along with onion rings and lemon wedges.

Mix the marinade.

Cut paneer and capsicum.

Mix with the marinade and set it aside for 2 hours.

Insert the pieces on a skewer rod.

You can also insert the pieces in tooth picks.

Grill on tawa ans serve hot.

I am linking this to Srivalli's Kebab Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Dahi Puri

Dahi Puri is one of our favourite chaat. Dahi is the hindi word for curd/ Yoghurt and the main flavour comes from this sweet and slightly tangy curd. When we visit Coimbatore, we make it a must to visit DB Road where  for a plate of delicious dahi puri. After I started doing chaats, I remembered those puris. As I had some puris, I prepared it at home. It was absolutely delicious and we enjoyed it a lot. Preparing these puris is very easy when you have all the ingredients at home. Before serving, remember to bring all the ingredients to the table, so that serving becomes easier. I have given step wise pictures to get a general idea of the chaat.

Ingredients:
Puri For Chaat
Chick Peas and Potato Filling
Chaat Masala Powder
Grated Carrot
Finely chopped Onions
Sweetened Curd/ Yoghurt ( mix sugar according to your taste)
Coriander Leaves Finely Chopped
Sev
Sweet Chutney


Chick Peas and Potato Filling:

Ingredients:
Chick Peas-1/4cup
Potato-1
Crushed Puris 3-4
Carrot-2-3tbs
Coriander Leaves-1tbs
Salt-to taste
Green Chutney-Add according to your taste


Procedure:
1. Soak chickpeas overnight and pressure cook until soft.
2. Pressure cook potato, peel and mash.
3. In a bowl, add the mashed potato, chick peas, carrot, coriander leaves, crushed puris, salt and green chutney(add according to your taste)
4. Mix well and use as filling.


Assembling the Dahi Puri:

Have all the ingredients ready.

Make small hole in the middle of each puri.

Fill it with the chickpea filling

Top it with a little sweet chutney

Pour generous amount of sweetened curd/yoghurt

Sprinkle carrot, onion, sev, cilantro and chaat masala powder.

Enjoy...

Paneer Moong Dhal Kebab

Yesterday I did a little experiment with Paneer kebabs. That didn't come out well. It was so soft and it stuck to the skewer rod. It didn't even hold shape. So I was thinking about some binding which will make it firmer. I remember reading about moong dhal kebab in Tarla Dalal's recipe book. So experimented with it. The kebabs came out so nice. They held shape beautifully and came off the rods very easily. I brushed them with ghee and served it along with some cucumber slices. This is my first kebab made on skewer rods. I am so happy that it turned out great. Today is the second day of Blogging Marathon.

Ingredients:
Moong Dhal-1/3cup
Paneer-100gm
Onion Flakes-1tsp
Garlic Powder-1/2tsp
Salt-to taste
Red Chilly Powder-3/4tsp
Bread Slice-1
Oil-2tbs
Coriander Powder-1/4tsp
Pepper Powder-1/4tsp
Cumin Powder-1/4tsp
Ghee-For Brushing


Procedure:
1. Soak dhal for 2 hours.
2. Drain water and grind it to a coarse paste.
3. In a bowl, add the moong dhal, bread, crumbled paneer, garlic powder, onion flakes, salt and the spice powders.
4. Heat oil in a pan and add this mixture.
5. Saute till it leaves the sides and forms a ball.
6. Preheat oven to 250C.
7. Place the wire tray on the lower shelf.
8. Grease the skewer rods with oil.
9. Divide the dough into 4 equal parts and form kebabs on the skewers.
10. Place the kebabs on the tray and bake for 15-20 minutes or unti golden. Keep on rotating the rods for even browning.
11. Remove the rods from oven, brush with ghee. The kebabs will absorb the ghee immediately.
12. Gently remove them from the rods.
13. Serve along with cucumber slices and chutney of your choice.

Shape the kebabs on the rods

Bake them.

Brush them with ghee and remove.

I am linking this to Srivalli's Kebab Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13