Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the first time in my blog and the credit goes to Srivalli of Cooking4allseasons!! Yes! For the next fresh month January of the very new year 2009,I am going to host the event of  Microwave Easy cooking, fondly referred as MEC.So far,this event has been very useful and a hit among the bloggers...thanks to Srivalli,for bringing up a nice theme:)Hope you all will send me entries that will overflow my mail box!

And the Theme is MEC: Paneer.....

To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Paneer. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and  MEC: Announcement.

3.Kindly use the attached Logo.
4.Send in your entries with MEC:Paneer as subject line,to tvijayanand1904@gmail.com with the below details:
Your Name:
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Picture
Last date for sending in your entries is Jan 31st.

Round-up of the event will be posted on February 1st week.

You can send as many entries as you want,and if you already have a dish in your blog which satisfies the needs of the event,you can send that also,but kindly repost it in your blog for the event!

5.Non blogger's entries also are welcome! Send your recipe and picture of the dish to the given mail ID...

     "Now A Recipe from my friend Sangeeta!

Channa and Batura

Channa Masala:

Ingredients:

To Grind:

Method:

1. Soak Channa overnight.

2. Boil channa in cooker adding Little salt until soft.

3. In a pan add oil,fry bay leaf,add the onions,fry till light brown

4.Now add the mashed potato and mix well.

5. Add the tomato mixture and the masala powders. Mix till it leaves oil.

6. Add the boiled channa. mix well

7. Add water (u can also add the water in which we boiled channa) according to the consistency required

8. Boil the channa for 10 mints in low flame.

9.Serve with batura.

For batura:

Maida - 2 cups

Wheat flour - 1 hand

Curd - 2 tbsp

Salt,water - As needed

Method:

1. Knead the dough
2. Roll into desired size,bit thicker than our normal pooris and fry the baturas.
3. Serve with channa masala!

I am not able to post my recipes this month and missed some of your posts also,kindly bear with me for another 2 weeks,I will be back as usual!!!

WISHING ALL MY FELLOW BLOGGERS AND READERS A HAPPY AND PROSPEROUS NEW YEAR!!!

              Tomato kadhi is known as curry chawara, is  a main dish for sindhi's. We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic)

         The menu goes like this curry, chawara (rice) aloo took, lotus stem subzi and sweets like mohantal and sweet boondi is served.

Ingredients:

For seasoning

method

1. Boil the tomatoes for 10 mints till soft, peel the skin  make to puree.

2. Heat oil do the seasoning, add besan now and keep stirring it till the besan changes the colour to brown (careful in not letting it to burn). add red chillie powder stir once and add liltte water.

3. Now add the tomato puree, salt, tumeric.

4 Keep stirring it till the tamato leaves oil, add the veggies (lady's finger has been fried in oil separately and added)

5. Add 3 glass of water and tamarind.

6 Boil in very low flame for atleast 20 - 25 minutes till all the veggies get soft, and oil floats on top.

7. Ready to serve goes very well with rice and aloo took.

                  Idli podi or Ulutham paruppu milagai podi,how we call it is a dry powder mixed with ghee or sesame oil,is used as an accompaniment for Idly and dosa's...This is the authentic recipe which I learnt from my mother,she inturn learnt from my grandmother.....  In my in- laws side also same,except some few feeble changes...

INGREDIENTS:

Updated photo:

Method:

1. Roast all the ingredients,except salt separately till golden brown and cool down.

2.  Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder...how I  like!

3.  Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!!

Nei Podi dosai anyone?

DAHI KADHI:

ingredients:

For Tempering/Tadka:

Method:

1. Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well .
2. Heat a kadai and add the tadka items in order,followed by ginger,green chillies  and tomatoes.
3. Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
4. At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.
5. Boil till the oil floats on to the top,you can smell the aroma all over the house!
6. Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!

                  From this day I will be posting some of the recipes from my friend sangeeta. We both are friends for more than two years and I will be then and there visiting her place and have enjoyed her cooking....!!! And I am very happy to bring you her version of recipes to you all....

                 My version is Instant rava dosa adapted from Prema's cook book,and hers is a very authentic ,different way,her mother-in-law used to do for years!!

               Other than this recipe,she will be mostly bringing you north Indian and authentic  Sindhi recipes with us all!! (And to make this special I will be posting her recipes in a different font from mine...).Hope you all will give equal support as you give to mines...

Rava dosa ( Soaking version)   :

Pictures and recipe From : Sangeeta's Kitchen

INGREDIENTS:

Method

1. Soak maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.

2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt,onion,curry leaves and coriander and mix .

3. Add a handful for rava to the batter and water , to make it to pouring consistency(thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.

5.Add oil over it and turn it the other side. wait till it gets crispy.

6. Enjoy with potato Masala and chutney.

Rava dosa (Instant version):

               Mine is a fata - fat version,if you feel like eating rava dosa,this comes handy, and taste wise no compromise also!!

The differences between the two are the soaking part and the ratio of the ingredients....

But as  both I have tasted,they are equally good...:)

I always use little ghee for making rava dosa,as it gives a restaurant kinda flavour!!! And I don't flip the dosa,as it gets cooked easily.

              You can find the recipe,exactly here.

One more angle of dosa!