Peas Kurma

This is a kurma which can be prepared with much ease and pairs very well with chapathis,rotis and also with parottas..It is almost like a vegetarian version of the chicken chalna served with parottas..It can be prepared with both dried peas or fresh peas..Even the frozen version of peas can be used..My recipe marathon starts here with this peas kurma...

                           

Ingredients

Peas - 2 cups (If using the dried ones soak them overnight)
Onion (medium size) - 1/4 chopped
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Chilli powder - 2 teaspoons
Turmeric powder - 1 teaspoon
Oil -2 tablespoons
Salt to taste

For the paste
Onion (medium size) - 1 chopped
Tomatoes - 2 large ones
Grated coconut - 2 tablespoons
Cloves - 3
Cinnamon - 1 inch
Garlic - 4 pods
Ginger - 1 inch

For the seasoning
Cumin seeds,curry leaves,mustard seeds - 1 teaspoon each

Directions

Add 1 spoon oil in a pan and saute all the ingredients one by one needed for the paste..Allow the mixture to cool and puree it in the mixie/blender.
In a pan heat the remaining oil and add the seasoning..When they start splutterring add the onion and saute until it turns translucent..Add the blended paste followed by coriander powder,cumin powder,turmeric powder and salt.
Add the peas along with 11/2 cups water and bring to a boil.
If using dried peas cook it seperately with 2 cups water and then add it.
Simmer for 5 minutes and garnish with coriander leaves..

                            

Sending this off to Weekend Herb blogging hosted this week by Sweetnicks

Check out the other recipes in the marathon today Day 1:

                                           

Srivalli - Chicken Semi Gravy
Raaga - Masala Lauki Channa dhall
Lakshmi - Sour Cream Cake
Dhivya - Bhindi jaipuri
Bhags - Tomato Shorba
Siri - Baked Cauliflower with marinara sauce
Swati - Dum ka Murgh Zafrani

Asparagus soup with Breadsticks

This is my first cooking venture with Asparagus..I used to see these stalks everytime I go to the grocery shop but never used to pick them up..When I saw the recipe by Pearlsofeast I was determined to try it as it looked too appealing and was also a healthy one..So I grabbed a bunch of asparagus spears this time and immediately made this for dinner..It was fulfilling and it was accompanied with breadsticks..I love breadsticks with soups..So decided to try them at home..They came out pretty good..Here goes the recipe for the creamy Asparagus soup and breadsticks..

                          

Asparagus Soup

Ingredients

Asparagus spears - 1 bunch
Potatoes - 2 small sized
Garlic cloves - 2
Milk - 1/2 cup
Parmesan cheese - 1 spoon shredded
Dried herbs to garnish
Salt and pepper to taste

                         

Directions

Wash the asparagus spears thoroughly and chop the woody base..Also chop the middle portion and tip..Keep aside few tips for garnishing..
In a stock pot add the remaining tips and chopped asparagus spears and boil them along with the potato for 10 to 12 minutes until the spears become tender and have slightly changed their green colour..Drain and reserve the stock..Allow it to cool..
Once cooled blend them well along with the garlic cloves adding a little stock if needed..
Bring the blended mixture back to the stockpot and add milk and heat for 2 minutes..
Add salt, pepper and herbs..(I added oregano).Add the asparagus tips to it.
Soup is ready..Garnish with cream if you like..
Serve with hot bread of your choice..

Sending this to three events
MBP:Soups and Salads hosted by Raaga and started by The Spice Cafe.
In the Bag hosted by Real Epicurean
Fresh produce of the month hosted by Martha


                       

Breadsticks

Ingredients

1 cup of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Directions

Warm the water and add yeast and sugar and leave it aside for 5 minutes.The water should not be hot as it will kill the yeast.Once the yeast turns frothy add the salt,butter and flour and mix well..Knead with hands to form an elastic dough..
Divide the dough into 16 pieces and roll them out into cigar shaped sticks of bread and place them on a greased baking sheet..

                                  

Preheat oven to 400 degree Fahrenheit.
Cover it with a cloth and allow it to rise for about 45 to 50 minutes.

                              

Apply some butter over each breadstick with the help of a brush..
Sprinkle some salt and anything you like over the breadsticks..It may include dried herbs,pepper,garlic salt,grated cheese etc.
Bake them for about 15 minutes or until they turn to a golden-brown colour..

                              

Serve hot with soups..

Carrot Halwa / Gajar ka halwa

Searching for recipes as to what to make for RCI:Rajasthan, I found dishes which were tedious to prepare and they were already prepared by fellow bloggers..Searching for dessert recipes I landed upon this Carrot Halwa which is famous in many parts of North India especially in Rajasthan..It tasted really too good and I had it with Vanilla Icecream which was heavenly..
Here goes the recipe for Carrot Halwa which can be relished either hot or cold.

                        

Ingredients

Shredded carrot - 2 cups
Milk - 1 1/2 cup
Sugar - 1/4 cup
Cardamom powder - 1/2 teaspoon
Unsalted butter/ghee - 4 tablespoons
Cashews and raisins to garnish

Directions

Roast the cashews and raisins in a little ghee and keep it aside.
Boil the milk until it gets reduced to half.This should be done in medium high heat for about 8 to 9 minutes stirring occasionally so that it does not stick to the pan.
In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes so that the carrots leave the raw smell and slightly change the colour..Take care the carrots do not get burnt.
Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
Add the sugar and stir well.Cook for 3 more minutes and add the cardamom powder and cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.
Garnish with the roasted cashews and raisins.

                          

Sending this to RCI:Rajasthan hosted by Padmaja

Onion Chutney

I prepared this onion chutney as a side for dosas.They turned out really good and a change from the usual coconut chutney.It can be stored for upto a week and also can be prepared in few minutes.Here goes the recipe..

                         

Ingredients

Yellow/Red Onions - 2 large ones
Red Chillies - 6 to 7
Tamarind - about the size of a marble
Tomato - 1 medium sized
Oil - 1 tablespoon
Salt to taste

For seasoning
Urad dhall - 1 teaspoon
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Red chillies - 2

Directions

Chop the onion into big pieces and fry in a little oil along with the red chillies till it turns brown and loses its raw smell now add the chopped tomato and continue to fry on low heat till tomatoes turn soft.
Once it cools down, grind it with required amount of salt and tamarind until it forms a smooth paste.Add a little water while blending.
Season with the seasoning ingredients & serve with dosa or idli.

                                

Sending this to Putting Up Event hosted by You say Tomato I Say Tomato and Rosie bakes a piece of cake

                                                        

Homemade Salsa and Cheese Quesadillas

We  had a mexican dinner last night comprising of appetizers like tortilla chips with tomato salsa,cheese quesadilla,spanish rice and green-chile enchiladas.We enjoyed having it as a change to our normal dinner..I chose to make easy mexican dishes as this was the first time I made these at home..Here goes the recipes..

           

Homemade Salsa

No food better represents the influence of Mexico in modern cooking than delicious salsa, in all its flavorful variations.Salsas are a healthy, easy, and flavorful way to compliment many Mexican dishes and other foods.Salsa is made with fresh ingredients, mainly fruits and vegetables like tomatoes, bell peppers, pineapple, onion, garlic, peppers and any other vegetable you like.The spiciness of the salsas can be varied by using different type of chiles.I made a very simple tomato salsa.Here goes the recipe..

                         

Ingredients

Ripe tomatoes - 4
Yellow onions - 1 large
Jalapenos / Chile(any variety) - as per the spice level you need
Salt to taste
Vinegar - 3 teaspoons

Directions

Chop the tomatoes and the onions very finely.They should both be chopped to equal size.
Also chop the jalapenos finely.
Combine all the three along with salt and vinegar.Mash everything slightly so that the juices flow out.Refridgerate until chilled and serve with tortilla chips.I used the store bought ones.They can also be made at home.Recipe here.

Cheese quesadillas

                        

This is a simple yet delicious appetizer.It get's even better when you add sour cream and rich, creamy guacamole on the side for dipping.Thesy are so versatile that you can throw in anything you can imagine.I have seen quesadillas with chopped tomatoes, avocado slices, olives, mushroom slices, corn etc. Here is my version of cheese quesadilla.

Ingredients (for one serving)

Large flour tortillas - 2
Shredded mild cheddar cheese - 1/2 cup
Yellow onion, finely chopped - 1 tablespoon
Mushrooms - 1 tablespoon chopped
Olives - 1 teaspoon chopped
Jalapeno / Chillies - any variety,1 tablespoon chopped
Butter - 1 spoon

Directions

Heat a nonstick pan and place one tortilla.Sprinkle the onions,mushrooms,chile,olives and the cheese on top.Place the second tortilla on top.
Place half the butter and when it melts flip the tortilla carefully with a flat spoon or spatula.
Now add the remaining butter.Cook until the sides get browned and the cheese gets melted.The melted cheese holds both the tortillas together.
Cut into wedges and serve immediately with sour cream and guacamole.

I adopted this recipe for Spanish rice and it came out perfect.
It is a perfect accompaniment with enchiladas,refried beans and tacos.

Recipe for green-chile enchiladas : here

Sending this off to AWED: Mexican hosted by Dhivya

                                 

Tamarind rice / Puliyodharai

This is an ultimate comfort food and can be prepared in minutes..I prepare this when I am in a hurry to prepare lunch and also when I am short of vegetables and other ingredients..It tastes best with potato fry or with chutnies.

                    

Ingredients

Rice - 2 cups
Chana dhall - 1 tablespoon(soaked in water for atleast 20 minutes)
Urad dhall - 1 teaspoon
Curry leaves- 1 sprig
Fenugreek seeds - 1/2 teaspoon
Asafoetida/hing - 1 pinch
Mustard seeds - 1 teaspoon
Red chillies - 5 or as per spice level needed
Tamarind extract - from tamarind of size of 2 lemons
Garlic cloves - 3
Turmeric powder - 1 teaspoon
Oil - 6 spoons
Salt to taste

Directions

Cook the rice with the required quantity of water and fluff it so that the grains do not stick together.Add one spoon of oil to the rice and allow it to cool.
In a pan dry roast the fenugreek seeds and asafoetida and powder them.
In a vessel add the remaining oil,add the soaked channa dhall, urad dhall,mustard seeds..Once they start spluttering add the red chillies, chopped garlic,curry leaves and saute for a minute.Then add the tamarind juice followed by the pwdered fenugreek and asafoetida.Also add turmeric powder and required quantity of salt.Bring it to a boil and then simmer for about 10 minutes until the water evaporates and forms a thick mixture.
This mixture can be stored for about a week.
Mix it along with the rice and enjoy.

                       

Sending this to Weekend Herb blogging hosted this week by Laurie

Green chile Cheese Enchiladas

I have always loved the enchiladas served hot and dripping with the enchilada sauce..This was the first time I tried this at home..It was too good and will do this again..I decided to try the cheese variety as the preparation process is easier..

                     

Ingredients

Grated mild cheddar cheese - 2 cups
Corn tortillas - depending on how many enchiladas you need
Vegetable oil - 2 tablespoons
Onion - 1/2 cup finely chopped
Mushrooms - 1 cup sliced
Olives - 1/4 cup chopped
sour cream, optional
guacamole, optional

For the enchilada sauce

Green chillies/Jalapenos - 6 (I used the anaheim variety)
Canola oil - 1 tablespoon
Onion - 2 cups chopped
Garlic - 2 cloves minced 
All-purpose flour - 1 tablespoon
Coriander powder - 1 teaspoon 
Salt - 1 pinch 
Vegetable stock - 1 can (can be replaced with water)

Directions

Preheat broiler.
Place the chillies on a foil-lined baking sheet and broil for 10 minutes or until blackened and charred. Let stand 15 minutes.Remove and discard seeds and tops.Finely chope the chillies..
Heat canola oil in a saucepanand add onion to the pan and saute until they turn translucent. Add garlic and sauté for 1 minute.Stir in flour and add the chillies, coriander, salt, and vegetable stock/water and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Allow the mixture to cool and blend till you get a smooth consistency..Enchilada sauce is ready..

    
    

Warm the tortillas in a skillet adding one spoon of oil for each tortilla (The original recipe called for dipping the tortillas in hot oil to make them soft..I avoided this step)..Now spoon over the enchilada sauce..I added around 3 spoons for each tortilla..It should be coated well otherwise the tortillas get hard at the ends..You could even dip the tortillas in the sauce..Then add a spoonful each of onion,mushroom, olives and any amount of cheese..Bring both the sides of the tortilla to the center and place the seam side down on a baking sheet..Do the same for the remaining tortillas and pour the remaining sauce over them..Sprinkle some cheese on top..
Bake in a preheated oven at 350 degrees F for about 10 to 15 minutes or until the chees melts..
Serve hot with a dollop of sour cream or guacamole..
Goes well along with a side of spanish rice and nachos..

This goes off to AWED:Mexican hosted by Dhivya..