≡ Menu
Methi Hasi Palya

Methi Hasi Palya

Fenugreek leaves are used in variety of dishes in Indian cuisine. In few recipes, they form base and in some other they are just used to give distinct flavor. In any case, they are of great nutritional value and if cooked in appropriate way, they become part of healthy diet. Needless to mention, healthy dish can be a tasty one too. In this category of ‘healthy and tasty’ dishes, this Fenugreek Salad(Methi palya) has remained our favorite for quite some time now.

We have learnt this from a close North Karnataka friend’s family. This friend of mine, hardly likes our traditional dishes, due to his inherent dislike for coconut. However irony is we like everything that is made in their kitchen! Their cuisine has fewer dishes but each dish is made to perfection. Generally in any North Karnataka thali, its a practice to serve few Fenugreek leaves by side. But this dish goes extra mile, as its leaves remain raw and crunchy. The dish by itself is very tasty and competes for top spot on their thali, along with traditional Ennegaayi, Kalu, Mirchi Bajji and Gurellu powder. Just because leaves are not cooked, its always referred as Hasi Palya(raw side-dish) in their home.

We have learnt this from them and in this version, we have made one modification. Please refer to Notes for as authentic version as theirs.

Pictorial:
Wash and spread methi on a paper. Chop them.
methi hasi palya1 methi hasi palya2
Grind onions, coriander leaves, chillies, curry leaves, garlic.
methi hasi palya3 methi hasi palya4
Make the seasoning and then add the paste to it. Let it cool to room temperature and then mix with methi leaves.
methi hasi palya5 methi hasi palya6

Fenugreek Leaves Salad (Methi Hasi Palya)
Print
Prep time:
Cook time:
Total time:
Serves: 3-4
Fenugreek leaves salad with a dressing of freshly ground spice paste
Ingredients
  • 1 bunch of fresh Fenugreek leaves
  • 2 tbsp oil
  • Salt as desired.
For tampering:
  • 1 tbsp mustard
  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 1 tsp turmeric powder
For grinding:
  • 3 green chillies
  • 6-7 garlic cloves
  • ½ cup onion
  • 2-3 strands coriander leaves
  • 3-5 Curry leaves
Instructions
  1. Cut and separate roots of Fenugreek bunch, wash leaves, drain and spread over either a paper or dry cloth. This step is very important to get crunchy texture to dish. We need to ensure we get leaves, without any water.
  2. Chop onion and grind ingredients mentioned above, into smooth paste. No need to add water while grinding.
  3. In a thick bottomed vessel heat oil and add ingredients mentioned. Fry them till they start to splutter.
  4. Add paste prepared earlier and fry till raw smell goes off and oil starts separating. Ensure turmeric is added bit later, to avoid burning.
  5. Allow it to cool. Add 1 tsp of salt or as desired.
  6. Chop Fenugreek leaves and mix with earlier mixture. Its advisable to mix when you are about to serve to retain freshness of Fenugreek leaves.
  7. Serve at this stage along with rice and curry or Jowar roti and Ennegaayi.
Notes
Instead of grinding onion in to paste, you may shallow fry finely chopped onion along with other ingredients for tampering. This may require little more oil and hence we have used onion, while grinding.
Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 6 comments }

Sheermal

Sheermal

Sheermal

As I had mentioned sometime back, I joined We Knead to Bake – a baking group in August. Aparna chooses a bread and posts the recipe every month and all them members bake the bread and post it on 24th of the month. This month Aparna chose this very fragrant bread Sheermal.

Wiki says – Sheermal or Shirmal (Persian: شیرمال‎), is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Pakistan, Lucknow regionand Hyderabad, India, probably from Persian influences. It is one of the several rare Lucknow and Hyderabadi delicacies in India. It is also part of the Awadhi cuisine and is enjoyed in Old Bhopal, especially with meat delicacies.

When I saw this recipe in the beginning of the month, I was very intrigued by the beautiful color of the bread from saffron. I could imagine the saffron aroma coming out of the bread. I don’t remember seeing/tasting this bread anywhere before.

From last few months, I wanted to prepare an Indian meal for a good friend who loves Indian meal. He wanted to taste chicken tikka masala. I decided to bake this bread to go along with that. I wasn’t sure how he would like a very fragrant bread with that. I thought if I added rose water (which was there in original recipe), he probably would not like it much. Also, it was crazy cold last few weeks and it was not possible for me to go for shopping to get it. I know rose water or cardamom would have totally changed the aroma of it, I chose not to use them. I will try it again sometime with those two.

V and I really enjoyed this bread a lot. Even my almost 8 month old, loved to pick up and eat pieces of it. It was very fluffy and tasty. Since I wanted more bread, I used 1 and 1/2 tea spn yeast, so I increased the amount of all the ingredients by 1 and 1/2 times (except egg, I just used 1 egg). It still came out really really good. I will be making this bread again soon. I will take this recipe as a base and will substitute all purpose flour with wheat flour, a little by little, to come up with a consistency that we will enjoy.

I am posting the quantities that I followed for future reference. Check Aparna’s post for more details.

Pictorial:
Make the dough and roll into circles.
sheermal1
Brush the dough with saffron milk.
sheermal2 sheermal3
Ready sheermal
sheermal5

Sheermal
Print
Prep time:
Cook time:
Total time:
Serves: 8 sheermals
Sheermal is a sweetish saffron flavored aromatic bread
Ingredients
  • 1 and ½ tea spn (1 packet) active dry yeast
  • 3 tea spn sugar
  • ¼ cup lukewarm water
  • 2 and ¼ cup + 1 and ⅛ cups all-purpose flour
  • 1 tea spn salt
  • 1 egg, lightly beaten
  • ¼ cup + ⅛ cup ghee + more ghee for brushing
  • 1 cup milk (or more, as required for kneading)
  • 1 tsp kewra water (screw pine essence) or rose water
  • A few strands saffron soaked in 2 tbl spn warm milk
  • Butter
Instructions
  1. In lukewarm water, add yeast and keep it aside till it is active (frothy).
  2. Add egg and till it is mixed.
  3. Now add melted ghee a little at a time till it is mixed.
  4. Mix flour and salt in a bowl.
  5. Add milk and rose water to the yeast mixture.
  6. Now slowly add flour a little at a time, mixing till it forms a soft and sticky dough.
  7. Add more milk if necessary.
  8. Keep the dough aside covered till it doubles in volume (for about 2hrs).
  9. Preheat the oven at 350F for 10mins.
  10. Divide the dough in 8 equal parts and press them out into rounds of about ⅛" thickness.
  11. With a fork, prick holes on the rolled dough.
  12. Keep them on a parchment paper on a cookie sheet.
  13. Soak saffron in warm water and brush the surface of rolled dough.
  14. Bake for 10-15 mins.
  15. Take them out and immediately brush with some more melted ghee.
  16. Serve warm on their own or with some spicy gravy.
Notes
I made 4 sheermals for dinner and refrigerated remaining dough till next day. I baked the remaining dough next morning to be sent in lunch box. Both versions came out beautifully.

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 6 comments }

Lady Fish Gravy (Nagli Ambat)

Nagli Ambat

Nagli Ambat

Nagli or Kane or Lady fish is abundantly available in the river near our home. So we get very fresh ones in the market. It is considered as one of the “clean fishes” as it does not have too many bones. It is easy for digestion, so when we introduce fish to babys, we start with nagli. We make few different dishes with this fish. This Nagli Ambat is one of them.

Pictorial:
Clean fish.
nagli ambat1 nagli ambat2
Make coconut paste. Fry onion.
nagli ambat3 nagli ambat4
When they turn brownish, add coconut paste and then fish.
nagli ambat5 nagli ambat6 nagli ambat7-001

Lady Fish Gravy (Nagli Ambat)
4.8 from 4 reviews
Print
Prep time:
Cook time:
Total time:
Serves: 3-4
Nagli Ambat is a gravy prepared by cooking lady fish in a coconut gravy.
Ingredients
  • 7-8 pieces of lady fish/nagli
  • ½ cup onion
  • 1 cup fresh/frozen coconut
  • 4-5 red chillies
  • A piece of tamarind
  • ¼ tea spn turmeric
  • 1 tea spn coriander seeds
  • 2 green chillies
  • Oil
  • Salt
Instructions
  1. Remove scales of lady fish and clean the fish.
  2. Heat a little oil and fry coriander seeds, turmeric.
  3. Grind them with coconut, tamarind and red chillies to a smooth paste.
  4. Heat oil and fry onion till they are brownish.
  5. Add the coconut paste, green chillies slit into two pieces and salt.
  6. Add little water to make it a thick gravy.
  7. Slowly slide in the fish and cook till they are done.
  8. Serve hot with rice.
Notes
Instead of cooking the coconut paste first and then adding fish, fish can be added to onions and fried for few minutes and then coconut paste is added. This gives a slightly different taste. Be very careful with the fish if this is followed. The fish is very delicate and can break down if it is mixed much

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 7 comments }

Chicken Curry with Black Cardamom

Chicken Curry with Black Cardamom

Chicken Curry with Black Cardamom

Last December when I was pregnant with Ayaan, I had invited few of my friends and their parents (who were visiting them) to dinner. I told aunty that I love chicken and she told me she will make something for me. She had only 1-2 weeks until she returned to India. She was very sweet to take out time in the busy schedule to cook and send a big batch of chicken curry.

If there is one spice that is commonly used in Indian cooking that I cannot stand, it is black cardamom. I have tried it in different ways and somehow I never liked the aroma of it. But that cardamom did something magical to this chicken curry. It reminded me the chicken curry that I used to love eating in restaurants back home. I won’t lie, I did not want to share it with V or Ishaan. Yes, I was very mean. Comeon, I was 7 months pregnant and someone had sent me something that I really loved. I must have given them just few spoons of curry and I pretty much finished everything else. Then I asked aunty for the recipe and she was very kind to share it with me.

I have tried this couple of times. I did not want to buy black cardamom for this one dish, so I prepared it without that few times. But it never came out like aunty’s. Then I bought a small pack of black cardamom and tried again and it made such a huge difference to the curry.

Pictorial:
Half cook the chicken in spices.
chicken curry with black cardamom1
Heat oil and fry whole spices, ginger-garlic paste.
chicken curry with black cardamom2 chicken curry with black cardamom3
Add the powders, fry for few minutes. Add chicken and cook.
chicken curry with black cardamom4 chicken curry with black cardamom5 chicken curry with black cardamom6

Chicken Curry with Black Cardamom
4.0 from 1 reviews
Print
Prep time:
Cook time:
Total time:
Serves: 7-8
Flavorful chicken curry spiced with black cardamom and other whole spices.
Ingredients
  • 1 kg Chicken
  • 1 cup finely chopped onion
  • 1 cup roughly chopped onion (this will go into paste)
  • 1 cup of dry coconut
  • 2 tbl spn poppy seeds (khuskhus)
  • 1 tbl spn sesame seeds (til)
  • 2 tbl spn ginger garlic paste
  • A pinch turmeric
  • 2 tbl spn coriander powder
  • 1 tbl spn red chili powder
  • 1 tbl spn spn garam masala
  • ½ tea spn cardamom powder
  • Salt
Whole spices :
  • 2" cinnamon
  • 2-3 cloves
  • 3-4 black cardamom(masala velchi/moti elaichi)
  • 3-4 peppercorns
  • 2 bay leaves
Instructions
  1. Dry roast poppy seeds, sesame seeds, dry coconut, cool them and grind to powder.
  2. In a pan, heat oil and fry the roughly chopped onion till they are golden brown and grind to a paste.
  3. Heat oil and add finely chopped onion, 1 tbl spn ginger garlic paste.
  4. Fry till the onions are translucent.
  5. Add turmeric, coriander powder, red chilli powder, fry for a minute.
  6. Add the chicken, salt and cook till chicken is halfway cooked.
  7. In a separate pan, heat oil and add whole spices.
  8. Add remaining ginger-garlic paste, ground coconut, poppy seeds, sesame seed powders, onion paste, cardamom powder, garam masala.
  9. Fry for few minutes and then add the half cooked chicken.
  10. Add water to bring it to required consistancy. Adjust salt.
  11. Serve hot.

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 8 comments }
Spiderman Cake Pops

Spiderman Cake Pops

School reopened for my preschooler in August. With that, all the invitations for birthday parties also started. So the child was pretty upset that his birthday is not coming soon enough. April is way too far and he had some meltdowns when I said he has to wait for 6 more months. When he started repeating the same question again and again, I told him I will make him something special for his 4 and 1/2 birthday. So he started counting down days for that. He wanted a big party, so to set the expectations, I told him he will get spiderman cake pops for the special day. (A friend had sent me this Spiderman Candy Apples link, I know he wouldn’t care for candy apples, so I thought of cake pops instead). He gladly agreed. He told me, “I will taste one, if I like, I will take  to school and share them with my friends!!”. Lets just say I was really glad that day his school was closed, so I didn’t have to make some 20+ cake pops.

Most of the cake pops I have seen are prepared with crumbling a cake, adding some buttercream to it and then forming balls. I did not want to make that this time since I felt buttercream makes the pops very sweet. My child is not too much into sweets. He eats cakes once in a while, but not too much. He loves chocolates though. So after a lot of googling, I found out about cake pop pans which I got at Target.

I used eggless chocolate cake recipe for my pops. I used half the quantity which was perfect for the pan. The cake pop pan is greased with butter and sprinkled with flour. Unlike a muffin pan, each pop mold is filled completely (only one half of the pan) and then the other half is kept on it and locked. So when the cake bakes, it fills up the other half to get perfect rounds. I baked it for 15mins. The I let it rest till it was cooled completely and then removed the pops from pan. Then with a sharp knife, removed any round rings on the pops that were caused by oozed out cake batter.
spiderman cake pops1 spiderman cake pops2 spiderman cake pops3 spiderman cake pops4

In a cup, I melted some white chocolate chips. Each pop stick was then dipped into chocolate and inserted into pops. Then chilled in fridge till the chocolate is completely set.
spiderman cake pops5 spiderman cake pops6 spiderman cake pops7 spiderman cake pops8

Here is where the problems started!. I melted some chocolate and then colored it red. I kept mixing it and it all became mushy. Then I remembered something that I had read somewhere. Do not mix white chocolate too much!. So next batch I was lot more careful. Once the chocolate was melted, I dipped each pop into the colored chocolate. I had to be really careful here since they started falling apart, so I had to move quickly and carefully. Then I refrigerated them back till the chocolate was set.

Then I drew eyes with white buttercream and webs with black buttercream.

Spiderman Cake Pops

Spiderman Cake Pops

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 2 comments }

Paneer – Sweet Potato Gulab Jamun

Paneer - Sweet Potato Gulab Jamun

Paneer – Sweet Potato Gulab Jamun


Wish you all a very happy Diwali.

I finally got to making some dishes for Diwali. My 6 month old was down with cold for last few days and I was really trying hard to keep up with just day-to-day cooking. Since Ishaan is 4 years old, I thought he would have fun during this festival. I had a long list of dishes that I wanted to make, but I am glad I am slowly getting to atleast few of them.

Gulab Jamun is one of my favorite Indian sweets. We usually make these with khova/khoya. I normally make khova at home to make jamuns. But this time I did not have time to make it at home or to run to Indian store to get it. So I decided to try jamuns with paneer, which is readily available in my neighborhood grocery store. I wanted to follow the same recipe but just replace khova with paneer. Then last moment, I decided to add some cooked sweet potato to it to see how it would taste. The result was very soft and tasty jamuns.

Pictorial:
Make the syrup
paneer - sp gulab jamun1 paneer - sp gulab jamun2 paneer - sp gulab jamun3Make jamuns
paneer - sp gulab jamun4 paneer - sp gulab jamun5 paneer - sp gulab jamun6 paneer - sp gulab jamun7 paneer - sp gulab jamun8 paneer - sp gulab jamun9 paneer - sp gulab jamun10

Paneer - Sweet Potato Gulab Jamun
4.5 from 2 reviews
Print
Prep time:
Cook time:
Total time:
Serves: 3 dozen (approx)
Deep fried paneer and sweet potato balls dipped in cardamom flavored sugar syrup.
Ingredients
For Jamun
  • 1 cup (8oz or 226g) crushed paneer
  • ½ cup mashed sweet potatoes (around 150g before cooking)
  • ¼ cup all purpose flour
  • ½ tea spn baking soda
  • Oil/ghee for deep frying
For Syrup
  • 2 cups sugar
  • 3 cups water
  • ½ tea spn cardamom powder
Instructions
  1. Heat sugar and water in a pan till it starts boiling.
  2. Take off the heat and add cardamom powder.
  3. Cook sweet potatoes in pressure cooker.
  4. Peel them and grind to a smooth paste.
  5. Mix paneer, sweet potato paste, all purpose flour, baking soda.
  6. Make small balls out of the mixture. To make sure they don't fall apart, apply some pressure with palms to make sure they stay together.
  7. Heat oil, add 1 tbl spn of ghee to oil.
  8. Deep fry the jamuns, till they are deep brown.
  9. Take them out on a paper towel.
  10. When they are still warm, slide in warm syrup.
Notes
Aayi has this great tip. Instead of deep frying in all ghee, she adds just a tbl spn of ghee to a kadai of oil. That gives the aroma of ghee to the deep fried product.
You can add few tea spns of milk to help in grinding sweet potatoes. It is optional.

paneer - sp gulab jamun11

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 10 comments }
Sweet Appe with Sooji

Sweet Appe with Sooji

Appe is one of the very popular breakfast loved by adults and kids alike. We make different kinds of appe like urad dal appe, boiled rice appe,  sugarcane juice appe all of which a little planning ahead. My sister-in-law makes these sweet appe with sooji which can be made instantly. This is a nice and quick breakfast when you need to come up with something for breakfast quickly. Grinding or fermentation is not required for these which makes it easier for even beginners. They taste great when eaten immediately.

Pictorial:
Mix all the ingredients in a bowl. Make appe.
sweet appe with sooji1 sweet appe with sooji2

Sweet Appe With Sooji
4.0 from 1 reviews
Print
Prep time:
Cook time:
Total time:
Serves: 3-4
Quick and tasty appe made with coconut and sooji.
Ingredients
  • ¾ cup rava/sooji
  • 1 cup wheat flour
  • ½ cup poha(beaten rice)
  • ½ cup jaggery
  • ½ cup grated coconut
  • A pinch turmeric
  • Salt
  • 1 cup yogurt
  • ½ tea spn cardamom powder
  • Oil
Instructions
  1. Soak poha in yogurt for 20-30mins (if using thick kind).
  2. Mix all ingredients (do not grind. Mix with a spoon) to get to appe batter consistency.
  3. Heat appe pan and make appe.
  4. Serve hot.

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 8 comments }

Venkat Chicken Gravy

Venkat Chicken Gravy

Venkat Chicken Gravy

In Object Oriented Programming word, whenever there is clash between names, programmers prefix it with another name to make whole phrase unique. If there is a clash between function names, prefixing with object names them unique in that space. If there is clash between different objects of different classes, concept of namespaces comes to rescue. Prefixing with namespace resolves clashes when it comes to compiling. We do see this at many places in real life too. This generation of people at Kodkani used this so effectively to identify persons when there is such ‘identity crisis’. When my grandfather was alive, at my native there were multiple ‘Ram Annas’ working at different places. The Ram Anna who was working at post office was called ‘Post Ram Anna’. The other Ram Anna who was having shop called ‘Aangadi Ram Anna’(Aangadi means shop in Konkani/Kannada). There were multiple Mukund annas too. The one who lived in Aachari Hittal(an area in Kodkani) was called ‘Achari Hittal Mukundanna’, the other elderly person lived close to barron land and hence was referred ‘Bena vailo Mukundanna’. Such a simple concept was perhaps adopted while implementing compilers later!!

This recipe name must be quite puzzling. But this is how it is referred in my house as this recipe comes from a friend Venkat who is ex-colleague. He generally does not like eating outside his house and had invited us to his house once. This dish was prepared at his house and we liked and asked the name. He said for us chicken means this is it. When we say there is chicken today, it means it is only this chicken. We took recipe from him and in fact from his wife and prepared few times. It was liked by everybody. However as we prepare variety of chicken gravies and for us it is one amongst many gravies, we had to give a unique name – now over the years for us ‘Venkat’s chicken’ means it is this chicken gravy. This new brand was born few years back but recipe was perhaps established one at his place but certainly new to us.

Pictorial:
Take the garam masala ingredients.
venkat chicken gravy1

Dry roast all the garam masala ingredients and grind to a powder.
venkat chicken gravy3 venkat chicken gravy4

Take gravy ingredients.

venkat chicken gravy2
Fry onions, chilies. Add the chicken.
venkat chicken gravy5
 venkat chicken gravy6
Add the spices.
venkat chicken gravy7 venkat chicken gravy8
Add the ground spice. cook for sometime and then coriander leaves.
venkat chicken gravy9 venkat chicken gravy10

Venkat Chicken Gravy
5.0 from 3 reviews
Print
Prep time:
Cook time:
Total time:
Serves: 4-5
Chicken is cooked in a flavorful gravy prepared by grinding fresh spices and coconut to make this spicy and tasty chicken gravy.
Ingredients
  • ½ kg Chicken
  • 1 cup grated Coconut
  • 2 tb spns Ginger garlic paste(we always prepare paste fresh and never use readymade paste)
  • 1 chopped medium sized onion
  • 5 Green chillies
  • 2 tbl spns Red chilli powder
  • ¼ tbl spn Turmeric powder
  • 4-5 strands Coriander leaves
  • Salt
  • 4 or 5 tbl spns Oil
For Garam masala powder:
  • 4 tea spns Coriander seeds
  • 1 tbl spn Poppy seeds
  • 2 pieces 2 inch Cinnamon
  • 5 Cloves
  • 2 Cardamom
  • 2-3 Peppercorns
Instructions
  1. Heat 4 tbl spoons of oil in a pan.
  2. Add chopped onion and slit green chilies, shallow fry them.
  3. Add cleaned and washed fresh chicken to bowl. Fry for 10 minutes under light flame
  4. Add salt, turmeric powder, stir it and leave for 5 minutes.
  5. Add Ginger-garlic paste, chilly powder.
  6. Cook it for 5 minutes.
  7. Add water as per gravy requirement (until chicken pieces are immersed in water upto another ⅓rd of content, as gravy thickens later)
  8. Cook until water gets bubbles.
  9. Dry roast Garam masala ingredients mentioned above along with grated coconut and make powder. Add to the mixture above.
  10. Add salt and bring to boil.
  11. Add chopped coriander leaves.
  12. Cook it for 5 minutes and stop the flame (once the gravy turns thick).
  13. Serve with bread or rotis.
Notes
We always prepare ginger-garlic paste fresh and never use ready-made paste. We feel that gives a better flavor.
If you like to have slight variation, try adding Gongura leaves to get different taste and flavor. You may want to soak few Gongura leaves in hot water for few minutes, blanch and rinse them with normal water and add, while preparing this dish.
Add coriander leaves.
However this is not part of Venkat’s recipe and we did not want to dilute ‘brand Venkat’.

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 6 comments }
Magge salli

Magge Salli

Magge or moggem is a special kind of cucumber. It is widely used in cooking at our place. In Bangalore, it is sold as Mangalore Southekayi (cucumber), this is called Dosakaya in Telugu. This is usually cooked before consuming, but there are few recipes where tender magge is eaten before cooking. These sundried cucumbers or magge salli are very popular among Konkanis in our area. Tender magge which are called magge murto are used for this dish. Once the pieces are sundried with all the spices, they are served like pickle. They have a nice crunch to them. We used to make these very frequently when we grew magge in our backyard. These days were buy tender ones from sante (farmer’s market). These stay good for a week or so.

Pictorial:
Cut magge and apply salt and sundry.
magge salli1 magge salli2 magge salli3 magge salli4 magge salli5 magge salli6
Apply the spices and sundry again.
magge salli7

Sundried Mangalore Cucumber (Magge Salli)
Print
Prep time:
Total time:
Spices are added to tender magge/Mangalore cucumbers and then sundried to make these crunchy magge salli.
Ingredients
  • 4 cups Mangalore cucumbers (magge/moggem)
  • 1 tea spn chilli powder
  • ⅛ tea spn asafoetida powder
  • 1 tea spn salt
Instructions
  1. Remove the seeds from magge. Do not remove the skin.
  2. Cut the magge into 3x3 inch pieces.
  3. Add and mix salt to the pieces.
  4. Sundry under very hot sun for 1-2 days (till they are half dried).
  5. Make a paste of chilli powder, asafoetida with just few drops of water.
  6. Apply the paste to half dried magge pieces and sundry them again for 2 days.
  7. Store in air tight container.
Notes
Do not dry them for too long, otherwise they become very chewy. Sundry only till the water content is gone and they look kind of dry

 

 

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 1 comment }

Blue Princess Cake

Blue Princess Cake

Blue Princess Cake

My friend’s beautiful daughter turned 6 years old over the weekend. I asked my friend if I could bake a small cake for her. Initially I thought of baking just a simple cake. Then last week, I thought I would decorate it into a Princess. I had seen that she enjoys Frozen movie. Then I found some Princess cakes onlines, with blue dress which looked so beautiful. So I decided to go with blue dress. The blue Princess cake, I think it came out very well. Someone asked me which princess it was based on, since it had the bindi, I really did not base it on any princess characters, it was just that I really wanted to make it a light blue cake. I added the bright yellow flowers for the extra pop of colors.

The cake was Simple egg cake. The frosting was creamcheese-buttercream frosting. The doll is plastic. It was a 4 inch doll. Since the doll was kind of small, I thought of keeping it on a oval shaped cake. It gave the much needed height to the cake. Before frosting the cake, I cut each piece horizontally and applied a thick layer of frosting in between to give extra taste to the cake. I have seen many Princess cakes where a dressed doll is used as the insert. That may be something I will keep in mind for future. For now, I really enjoyed making the whole dress.

Pictorial :
blue princess cake3 blue princess cake4 blue princess cake5 blue princess cake6

Some more closeups of cake
blue princess cake2
blue princess cake1
blue princess cake8
blue princess cake7

Sharing is caring...Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrShare on Google+Email this to someone
{ 14 comments }