Tuesday, March 30, 2010

Food Bloggers Meet In INDIA

I am just passing the message from Srivalli at Cooking 4 all Seasons for further details and contact information plz click here
Yes you read it right! We are planning for meet that is going to first of its kind meet in India. This is a call to all Food bloggers. We can meet over a cup of tea and discuss lot of Foodie ideas. I have had the pleasure of meeting my fellow city Food bloggers couple of times. Then sometime last year, other bloggers expressed the wish to meet and have all India gathering.

It finally came out that this summer we will meet. We haven't really decided on the topics but then you know when we foodies meet, time just flies.

Details of the event : Food Bloggers Meet in India
Where - Chennai, India
When - 9th May (Sunday) 2010 at 3 pm
Who can attend: Any Food blogger
Agenda - Looking forward for ideas on the sessions to be included in the meet.

You got to register yourself for this event, so that it becomes easy for us to plan. Based on the number of attendees, we will have to work out the expenditure. So please confirm yourself for the event.

The last date to confirm is April 20th 2010.

The expense incurred will be for booking the venue and high tea. Once I have the exact number on hand, will send in the details.

Hope to meet many of you on the occasion.

You want to spread the word on the meet!..I will be really so glad. Please tweet this, share this or blog on the meet. We want the word spread and make it possible for everybody to join the fun!

Sunday, March 28, 2010

Spicy Pullattu / Rottiza

Here i am with Pullattu , you might be what is this new name Rottizza its named by my cousin as Rotti+Pizza as it looks like and tastes like .........

What We Need :

Batter is same as Idly batter which is fermented more and tastes a little sour.

adding to this batter
Jeera - 1/2 spn
caroot - 1no grated
Onions - 1no finely chopped
Green chillies- 2no finely chopped
Cilantro leaves - finely chopped

How To Do :

  • Make the attu thickly on a tawa , same as dosa bt should not be too thin.
  • Now srinkle all the other jeera , onions  , green chillies , carrot , cilantro.
  • Let it fry on both sides until it turns golden brown in color.

 Serve hot with any chutney , i served with Avakaya (mango pickle) ........

Wednesday, March 24, 2010

Aloo Paratha

Here i am with parathas.........

What We Need :

Aloo - 2no of medium size
Atta - 2cups
Chat Masala / Chole Masala - 1spn
Red Chillie Powder - 1spn can be varied to your taste
Curry leaves - a spring vey finely chopped

Salt to your taste

How To Do :
  • Add a little salt to atta to make dough by adding enough water , slightly grease with oil and let it rest for atleast 15minutes.
  • Boil and peel the outer layer of potatoes and grate or smash them. Add salt, red chillie powder , finely chopped curry leaves, chat masala or chole masala to the grated aloo and mix well.
  • Using rolling pin , flatten a small portion of the dough to poori size and place stuffed ball inside.
  • Close the sides carefully and flatten the ball with no pressure using enough flour to dust.
  • Heat a tawa and fry by adding a little ghee / butter until it turns to golden brown color on both sides.

 Here is my aloo paratha , can taste it as it is or can serve with any raitha or yougurt ........
Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

Wednesday, March 17, 2010

Bobattlu / Obattlu / Bakshalu

Here i am with my favourite sweet item Bobattlu.........

What We Need :

Maida / All purpose floor - 1cup
Split Chana Dal - 1cup
Jaggery - 1cup can be changed to your taste
Ghee - for frying bobattlu
Oil -  for kneading dough

How To Do :

  • Make maida dough by adding 3spn of hot oil and remaing with water shoul not too thick as roti dough, somewhat loose to roti dough with enough salt.Cover it with oil so that dough couldnot become dry. We can use this oil later in making bobattlu.
  • Knead it atleast for 4-5hrs if more than that also no problem.Even you can make the dough last night and can knead over night also.
  • Soak chana dal for 1/2 hr and cook it in a thick bottomed vessel with enough water , ones chana dal is cooked drain the water and add chopped jaggery to this, when you add jaggery flame should be low, try to stir continously with a spatula until jaggery melts and switch off the heat.
  • Ones the sweet mixture cool make it to paste either by grinding or using a spatula.
  • Add elaichi powder to this mixture and make them into balls and keep aside.
  • Now take the maida dough of a small portion and keep the sweet mixture ball on this and cover the sweet ball with maida (as we do for stuffed parathas) , now on a  banana leaf / plastic paper flatten it with your fingers to a round shape make sure that sweet filling doesnt come out. While doing this process apply oil to your hands and to the plastic paper also.
  • Heat a tawa add ghee to this and fry bobattlu on both sides until golden brown color by adding a little ghee on both sides.
 Here we go with bobattlu my favourite sweet ofcourse its a favourite to everyone :)

Wednesday, March 10, 2010

Moori Mixture / Spicy Puffed Rice

Here i am with a snack item .........

What We Need :

Puffed Rice - 4cups
Onions - 1no medium size finely chopped
Tomato - 1no medium size finely chopped
Cilantro - handful of leaves / finely chopped
Groundnuts - fistful , fired without oil
Lemon Juice - 1/2 to 1 full lemon juice depends on taste
Red chillie Powder - 1/2 spn

Salt to your taste

How To Do :

  • Mix all the above do the seasoning if needed anything else add a little and serve in paper cones ;)
 Here is my moori mixture alias pidata kinda pappu alias Spicy puffed rice ........
Will tell why the name Pidata Kinda Pappu in Andhra Pradesh it is a favourite of all so you find these stalls almost in every street and in the stalls they keep this puffed rice in a large bowl and on top of it keep a mud vessel (matti muntha / pidata) in that hot coal is kept, to this heat the puffed rice will be hot and to the spices we added its hot & spicy  and so the name Pidata Kinda Pappu :)

Sending this to Sunday Snacks by Divya at Dil Se ......... also sending my other entries Bread Bajji
Suji Tikka  ........

Friday, March 5, 2010

Egg Fiang

Here i am with a chinese cuisine with eggs .........

What We Need :

Eggs - 3no
Onion - 1no of small size
Cabbage - 1/2 cup chopped
Green chillies - 2no finely chopped
Pepper powder - 1spn or can be varied to your taste
Cilantro - finely chopped

Salt to your taste

How To Do :

  • In a bowl beat eggs and mix all the ingredients.
  • In a tawa heat 1spn of oil and pour the mixture all over the tawa evenly , just as you make an omlet.
  • Toss to the otherside and let it cook on the otherside also.
 Here is my Egg Fiang can taste it as it is as a snack item or as side dish in your meals.....

Tips :
While making omlet when you pour the mixture all over the tawa evenly keep a lid to cover the omlet and let it cook for 4-5min or until a nice smell comes out now take out the lid and toss to the otherside and let it cook the otherside also for abt 1-2min. Keeping the lid gives your omlet fluffy.

Tuesday, March 2, 2010

Kudumulu with Kobbari Chutney

Hai frnds here iam with Kudumulu which is famous for Vinayaka Chavithi festival ........


What We Need :

Rice Ravva - 1cup
Split Chana Dal - handful soaked for 3 hours
Coconut - 1/2 cup fresh grated

Salt to your taste

How To Do :

  • In a thick bottomed vessel boil 2 and 1/2 cups of water.
  • Add soaked split chana dal to it and let it cook for 5min.
  • Now add rice ravva into the boiled water by continously stirring the water, ones mix with spatula and add grated coconut , enough salt.
  • Let it cook with lid on top of it until water disappears and let it cool.
  • Now make them into round balls of your desired size.
  • Keep them in a pressure cooker and cook for 3 vissils and there your kudumulu are ready.

 Kobbari Chutney

What We Need :

Coconut - 1no
Urad dal - 1spn
Split chana dal - 1spn
Mustard seeds - 1/2 spn
Jeera - 1/2 spn
Dry Red Chillies - 6no
Garlic cloves - 3no

Salt to your taste

How To Do :

  • Do the popu,  heat 1spn oil add mustard seeds ones they splutter add jeera, split chana dal, urad dal , dry red chilles , garlic cloves and fry.
  • Add this popu to coconut pieces and grind to paste. There your kobbari chutney is ready to serve.

As its the favourite of Vinayaka , i offered this to Vinayaka as prasadam .........

Sending this to The Combo Event   by Pari at Foodelicious