Dahiwada

Hello Everyone!

This is mouthwatering 'Dahiwada' which I made and enjoyed on a Sunday afternoon lunch.These are deep fried lentil dumplings dipped in seasoned, beaten curds.This dish, best enjoyed with sweet and sour 'chatnis' (seasoned sauces) and roasted cumin seed powder, salt, black pepper powder and chopped coriander leaves as garnish.It is best eaten refrigerated for an hour or two.

Mirchi Bhajji (Stuffed chilli Peppers)

Ingredients

Peppers (chilli) 10 in nos. (Washed, patted dry, de-seeded)

Roasted sesame seed powder- 3 Tablespoon
Salt- as per taste
Roasted coriander seed powder- 1 Teaspoon
Thick tamarind juice- 2 Tablespoon
Gram flour- 1 cup (Besan)
Oil- to deep fry
Red chilli powder-1/2 Teaspoon
Turmeric powder- 1/2 Teaspoon
Tomato ketchup

Method

In a bowl mix besan, red chilli powder, turmeric powder, and little salt. Make a paste of batter consistency  using water as per the requirement taking care that no lumps form and the mixture is smooth.

Slit peppers or mirchi lengthwise and deseed. Similarly in another bowl prepare the stuffing mixture for peppers. Take sesame seed powder, tamarind juice, salt, coriander powder, mix well. Stuff this in chilli peppers.

Heat oil in a wok, dip the peppers in prepared paste of gramflour (besan) earlier and drop in heated oil slowly and deep fry until crisp.
Serve hot with tomato ketchup. Enjoy these delicious bhajjis on a rainy day with a cup of hot tea!

Taro or Arbi Kebab

Ingredients

Boiled and mashed Colocasia or arbi: 1 cup
boiled and mashed Potato: 1 no
Salt as per taste
Rice flour: 1 tablespoon
Chopped green chillies: 2 teaspoons
Mint leaves,  coriander leaves  and curry leaves (all cleaned, washed and chopped finely): 1 cup
Ginger garlic paste: 1 teaspoon
Red chilli powder: 1 teaspoon
Amchur or dry mango powder: 1 teaspoon
Cumin seeds: 1 teaspoon
Turmeric powder: a pinch
Oil: 1/2 cup

Method

In a bowl take mashed arbi and potato, to it add salt, rice flour, ginger garlic paste, amchur and turmeric powder. In a skillet heat 2 tsp oil, add to it cumin seeds. As they crackle add green chillies and chopped mint leaves mixture until the mixture turns crispy, cool this mixture and add to arbi bowl, mix well. Now shape this mixture into flat patties and shallow fry on a frypan from both the sides, applying little oil while frying to light golden brown colour.

Serve hot with onion rings, lemon wedge and tomato sauce. Enjoy with hot cup of tea!!

Crochet Mandala

Hello friends!

Thanks Winkie! for the wonderful pattern!
This is the 'Crochet Mandala ' that I created and I am quite satisfied with the way it turned out.

I shall soon be posting few more crochet creations.

Bye!

Creative Crochet: Snowflakes!

Crocheting is one of my favourite hobbies! I have been crocheting tid-bits since my college days but now,  it has really taken a serious turn where i am trying to create by learning new techniques every single day and putting forth certain pieces. Crochet has caught fancy of my imagination in a delightful way and it is a relaxation of a kind. Trying my hand at delicate thread crochet pattern as one may call it 'flavour of the season'  a crochet snowflake!!

Here is the picture of my crochet snowflakes:

the pattern is from 

http://sarahlondon.wordpress.com/2010/12/19/simple-snowflake/ 

Thank you for the pattern Sarah!

The snowflakes are tied to a twig of plant and hung lightly on a garden shrub. In crocheting I do 'amigurumi' crochet, crochet appliques, motifs and doilies! I enjoy crocheting.
There is another crochet piece a 'crochet clown face motif' made by me which I used as a cake decoration at my son's birthday party.

Spicy Garlic Chutney

Ingredients

Garlic Cloves- 10-15 no

Red Chilli powder- 1-1/2 tablespoon

Cumin Seeds- 1/2 teaspoon

Citric Acid Crystals - A pinch

Salt - As per taste

Desiccated Coconut - 1/2 cup

Method

Peel garlic cloves. In a spice grinder jar, take garlic cloves, red chilli powder, desiccated coconut, salt,  cumin seeds and citric acid. Mix well and all the ingredients and dry grind to a powder, transfer in a bowl. Serve as a side dish to any meal and enjoy the taste!

A traditional curd salad

Curds Salad

Ingredients

Curd 2 Cups

Sugar 1/2 teaspoon

Finely chopped tomatoes, onions, cucumber 1 cup
Green chillies chopped  2 nos.
finely chopped dhania (Coriander leaves) 2 tablespoon
Roasted and coarsely powdered peanuts  1 tablespoon
Oil 1 tablespoon
Mustard Seeds 1/2 teaspoon
Cumin Seeds   1/2 teaspoon
Asafoetida (hing) a pinch
Kadipatta  10 -12 leaves
Red chilli powder a pinch (optional)

Salt as per taste

Method

Wash onions, tomatoes, coriander, cucumber, green chillies under running water and finely chop. Mix all the chopped vegetables in a bowl, add salt,  red chilli powder,  chopped coriander, sugar and peanut powder. Take a frying pan, add oil and let it heat.  Now add mustard, cumin seeds, asafoetida, green chillies, washed kadipatta leaves. Let all the seeds crackle, pour over the curd salad,  mix lightly, garnish with coriander leaves,  refrigerate  and serve cold as a side dish. Enjoy the flavours and textures!