Green Pulao

Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp


Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and  ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt  and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

Majjige Kodubale

Majjige kodubale is similar to  peragu poori of  Andra. This can be served as breakfast as well as snacks.They are crispy and yummy...Lovely served with coconut chutney.This is  dish popular of vyshya community of karnataka.

Ingredients:


Rice flour -1cup
Sour buttermilk(Huli majjige)-2cups
Onion-1 small,finely chopped
Green chillies-2-3,finely chopped
Cumin seeds-1tsp
Curry leaves-1 sprig,finely chopped
Chopped coriander-2tbsp
Oil-2tsp
Salt to taste
Oil for frying


Method:
Take buttermilk in a sauce pan,add  all the ingredients to buttermilk except rice flour,mix well.
Put the  pan on a heat and bring the buttermilk to boil,now add rice flour part by part with stirring cook until 
all the dough come together,take out from the heat,leave it to cool for a while (not too cool).When the dough is still warm Knead the dough with little oil until it becomes smooth.Now take lemon size ball and roll a tube evenly  and join the ends like ring(Kodubale or bangle shape),follow the same for the rest of the dough.
Heat a  oil in a kadai and deep fry the kodubale's on a medium flame.Drain excess oil on  paper towel.

Serve hot with coconut chutney.

Apricot Bars

Ingredients:

Dried apricots,chopped-175g

Unsweetened orange juice-4tbsp

Margarine,melted-6tbsp

Honey-6tbsp

Semolina flour or fine semolina-50g

Plain flour-125g+2tbsp

Method:

1.Cook chopped apricots with orange juice in a pan and simmer for 5 minutes,drain if the juice is not absorbed by the fruit.

2.Heat the margarine and honey in a pan until melted,add semolina and plain flour and mix well.

3.Lightly grease a small square cake tin or loaf tin,press half of the semolina mixture into the base of the prepared tin.

4.Spoon on the fruit mixture evenly and top with the remaining semolina mixture,covering the fruit completely.

5.Bake at 200'C/400'F/Gas6 for 35minutes until risen and golden brown.

6.Cool for 5 minutes in the tin, then cut into bars,again leave the bars to cool on a wire rack completely and serve.

Apple Cake

Apple Cake is a versatile dessert, you can use any fruits like pears,strawberrys,blueberry and raspberry etc.
Dorset apple cake and Somerset apple cakes are the traditional forms of this cake,respectively from Dorset and Somerset,England.It is a English country style,rustic cake...Hope you enjoy my simple and easy version....

Ingredients:

Apple-3-4(peeled,cored and diced)any apples,i have used royal gala
Plain flour-1cup
Eggs-2
Sugar-6tbsp
Salt pinch
Butter-4tbsp(soft)
Baking powder-2tsp
Cinnamon powder-1/2tsp
Nutmeg powder-1/2tsp
Custard/whipped cream to serve
Icing sugar for dusting

Method:
1.Sift plainflour with baking powder and salt.
2.Blend butter and sugar until soft and creamy with a wooden spoon.
3.Add eggs one by one blend nicely with wooden spoon.
4.Now add sifed plain flour to the mixture part by part mix well.
5.Add diced apples and cinnamon powder,mixwell,tranfer the mixture into 
greased square cake tin.
6.In a preheated oven at 180'C for 30-35 minutes.
7.Remove from the oven, leave it to cool on a wire rack.
8.Dust with icing sugar,serve with custard or whipped cream.

Cool Entries for Thanda Mela Event!!

                                                          Chocolate banana Milkshake

                                                                          Date shake

                                                                        Melon shake

                                                                    Strawberry Milkshake

                                                                      Pineapple Chaat

                                                                     Figs with Yoghurt

                                                                Pomegrante Shrikand

This Entries are off to Thanda Mela Event  hosted by Srivalli of Cooking 4 all Seasons

KALE MOTI BIRYANI

This finger licking,flavourful biryani recipe I found from a old magazine long back ago, I am a big magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti  means Black pearl,they look like a black pearls in the dish  truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can  be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...

                                       Biryani with a sprinkling of  black channa

Ingredients:
Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
Cloves-4 
Cardomom-4
Lemon juice-1tbsp
For kale moti:
Kalachanna/Kadlekaalu,soaked overnight-1cup
Salt to taste
A pinch of soda bicarb
Ghee-2tbsp
Gingergarlic paste-2tsp
Onion,chopped-1big
Chilli powder-1tsp
Turmeric powder-1/2tsp
Whisked yogurt-3/4cup
Tomotoes,chopped-2
Green chillies,chopped-2
For garnishing :
Coriander leaves,chopped- 2tbsp
Mint leaves,chopped-2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Tomato,Sliced-1
Ginger juliennes-1tsp
whisked yoghurt-1/4cup
Garam masala powder-1tsp
A few strands of safforon  soaked in a little milk

Method:
To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry


To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.


To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.


To serve:
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.