Pearl Millet Cookies(Eggless)

I was going to visit my mom's place and wanted to give her a sweet surprise. So I baked few goodies one of which was Bajra/Pearl Millet Cookies. The idea to make Bajra cookies stuck while I was going thru the biscuits section of my local food store. I found they were selling Bajra and Ragi cookies. I thought why not try making at home. I followed almost the same process of making cookies except I replaced all purpose flour with Bajra, corn meal and whole wheat. I added ginger powder and cocoa powder in small quantities, coz I just wanted mild flavor. So do try it, they are a hit and my mom loved it. Here goes the recipe... Happy cooking...

Ingredients:

Pearl Millet/Bajra/Kaambu powder - 1 1/2 cup
Corn meal powder - 1/2 cup
Whole wheat powder - 1/2 cup + for dusting
Butter - 125 gms
Sugar(powdered) - 3 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Cocoa powder - 1 tsp
Dry ginger powder - 1/2 tsp

Method:

Mix butter and sugar together. 

Sieve all the dry ingredients and add to the butter mixture.

Mix the ingredients to form a dough.

Rest the dough in refrigerator for about 20 minutes(cover the dough).

Divide the dough into medium sized balls and roll it with a rolling pin( do not roll it thin, maintain about 1 inch thickness). With a cookie cutter, cut the dough into desired shapes. Bake the cookies for about 12 - 15 minutes. 

Pre heat the oven for 200 C for 15 minutes.
Mix butter and sugar together. Make sure butter is at room temperature. Sieve all the dry ingredients and add to the butter mixture. Mix the ingredients to form a dough. Rest the dough in refrigerator for about 20 minutes(cover the dough). Divide the dough into medium sized balls and roll it with a rolling pin( do not roll it thin, maintain about 1 inch thickness). With a cookie cutter, cut the dough into desired shapes. Continue this until the dough is finished.  Bake the cookies for about 12 - 15 minutes. 
Store it in a air tight container.
The above mixture will yield about 20 - 25 cookies. 

Falooda

This is my 2nd month for SNC. The recipe for the month is FALOODA. I have great memories of Falooda. I had the best Falooda in Old city in Hyderabad... sad that I forgot the name of the joint where I had it...coz its been ages. Anyways, thanks to Minnie that I got to make this at home and it looked very easy. I dont know why I was searching for a good Falooda joint when I can make it at home.
I would have made this long back but I was searching for the Falooda sev/noodles and could not find anywhere. So I replaced it with MTR vermicelli(thin). It wasn't bad at all...
Before I proceed with the recipe, thanks Divya for such a wonderful event. It is all thanks to SNC that I am actually making this at home.
Here's recipe from Minnie(as it is, almost)

Ingredients:

Milk - 2 cups
Rooh Afza -2 tbsp
Saffron - 1/4 tsp
Pistachios - 8 - 10(chopped)
Chironji - 1 tbsp
MTR vermicelli - 1 handful
Water - 3 cups
Tukmaria(Basil)/Sabza seeds - 1/4 cup
Tutti Fruiti/cherries - for garnish(optional)
Ice cream(I used Strawberry and Vanilla) - 2 scoops

Method:

Add 2 tbsp rose syrup(rooh afza) in one cup of milk and chill. Place it in the refrigerator until ready to use.

Soak tukmaria/Sabza seeds in one cup of water till they are plump. Typically takes one hour and you can do this a week in advance.

Warm 1 cup of milk, soak saffron, cover and chill for at least one hour or till ready to use.

Boil vermicelli/ falooda sev in water till soft. Drain water. Immerse them in saffron soaked milk and refrigerate.

Add 2 tbsp rose syrup(rooh afza) in one cup of milk and chill. Place it in the refrigerator until ready to use.
Soak tukmaria/Sabza seeds in one cup of water till they are plump. Typically takes one hour and you can do this a week in advance.
Warm 1 cup of milk, soak saffron, cover and chill for at least one hour or till ready to use.
Boil vermicelli/ falooda sev in water till soft. Drain water. Immerse them in saffron soaked milk and refrigerate.

To serve:

In a tall glass, add the chilled rose milk. Layer it with sabza seeds. Next add the vermicelli and the saffron milk. Finally add two scoops of ice cream . Garnish it with tutty-fruity, nuts, cherries.
You can drizzle rooh afza as well as a garnish.

I am part of Southern Group.

Godhi Hudi Payasa (Broken wheat payasam) | Dalia kheer

This is my first post for Jagruti's potluck party. On 10th of every month we post our recipes and on 28th of the same month we cook and post recipe of another member. I posted Chocolate Modak on 10th of this month. 
I got the opportunity to cook Godhi Hudi Payasa of Shree Rao. Godhi Hudi Payasa is Dalia kheer. Thanks to her that I got to cook this yum and healthy recipe. It is a simple recipe and was very quick to make. So lets take a look at the recipe(copy-paste from Shreezexperiments, almost).

Ingredients:

Godhi nucchu (broken wheat, dalia) - 1 cup( I used finer dalia)
Jaggery - 3/4 cup 
Gasgase (khus khus)/Poppy seeds - 1 tbsp
Cashew - 1 tbsp each
Ghee - 4 tbsp
water

Method:

Heat 1 tbsp ghee and fry the khus khus and cashew keep aside

In a thick bottomed pan, put the jaggery add water.
Water should be just enough to cover the jaggery.
Let it boil on high till you get a thread consistency.

Add precooked dalia and khuskhus and cook on med - high flame for 2 mins or till you see bubbles forming.
Add 2 tbsp ghee. Mix well.

Soak the godhi nucchu(dalia) in water for 1 hour
Heat 1 tbsp ghee and fry the khus khus and cashew keep aside
Cook dalia in a cooker for 3 whistles adding sufficient water (3 cups)
In a thick bottomed pan, put the jaggery add water.
Water should be just enough to cover the jaggery
Let it boil on high till you get a thread consistency
Add the cooked dalia and khuskhus and cook on med - high flame for 2 mins or till you see bubbles forming
Add 2 tbsp ghee
Mix well
Add the fried cashew for garnish.
Serve hot :)

Linking this to Potluck Party Cyber Style

Masala Corn cob | Masala Bhutta

The sudden showers here in Pune call for something hot and spicy for evening tea. So tried this masala corn cob and it was juicy and spicy. I never knew that you can boil corn because in Hyderabad we never have it boiled. Very common sight in streets of Hyderabad during monsoon is cob roasted on charcoal. The charcoal gives an amazing earthy taste and lemon with spices is rubbed over gives a tangy twist. The rains give an amazing excuse to munch on these bhuttas. I first saw street vendors selling boiled corn cobs in Bangalore. I loved it too. So thought of bringing both together.  Its amazing. I chose sweet american cob as they are juicy and burst with sweetness. So do try it... Happy cooking...

Ingredients:

Corn cobs - 2( as many as u like actually :-))
Lemon - 1
Salt as required
Chilli powder - 1 tsp(more if you want it spicy)
Chaat masala - 1 tbsp
Oil/Butter - 1 1/2 tbsp

Method:

In a wide kadhai/pan add oil or butter. Add chilli powder.

Add cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.

Pressure cook corn cobs in water(as required) for about 5 minutes(add salt in the water). Make sure they are not overcooked.
In a wide kadhai/pan add oil or butter. Add chilli powder and cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.

Sweet Corn Pudding | Makai ka Kheer

I am always into experiments. Sometimes it clicks and sometimes it tastes awful. This one clicked. I thought to make something on the lines of pradhaman but with sweet corn. So made this kheer with sweet corn milk. And to give it a texture added boiled dalia and should say it was tasty and healthy. So do try it... but a heads up that this has strong corn flavor so if you wish to minimise it, you can either add coconut milk or normal milk to reduce the strong flavor. Happy Cooking...

Ingredients:

Sweet Corn - 1 cup
Jaggery powder - 2-3 tbsp(heaped, you can increase according to your taste)
Cardamom powder - 1/2 tsp
Broken wheat/Dalia - 3 tbsp(I used fine dalia)
Water if required

Method:

 

Grind sweet corn with little water and extract sweet corn milk.

In a heavy bottom kadhai/pan add the milk. Add jaggery powder and cardamom powder and cook till the milk thickens.

You can add water if you feel it is too thick. Add cooked dalia and mix well.  Cook for about 5 minutes and serve hot/warm.

Boil dalia in about 1 to 1 1/2 cup of water and cook until done. Drain water and keep aside
Grind sweet corn with little water and extract sweet corn milk. In a heavy bottom kadhai/pan add the milk. Add jaggery powder and cardamom powder and cook till the milk thickens. You can add water if you feel it is too thick. Add cooked dalia and mix well.  Cook for about 5 minutes and serve hot/warm.


Nivedhanam & Pari's page

Kadala Curry(without coconut) | Brown Chickpeas stew

We make puttu and kadala for sunday morning breakfast at my mom's place. I always thought it was a tedious process. But if you plan it in advance, it is not that tough. I wanted to make kadala curry but did not have coconut so made this curry as an alternate and it turned out quite well. I mean, i did not miss coconut at all. Do give it a try... Happy cooking

Ingredients:

Brown chickpeas/kadala- 1 cup(boiled)
Onion - 1 
Green chilies-2
Ginger garlic paste - 1 tsbp
Kashmiri chili powder-1 1/2 tsp( or to taste)
Turmeric powder- 1/2 tsp
Tamarind pulp - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Cumin - coriander powder - 1 1/2 tsp
Curry leaves-few
Coriander leaves for garnish
Salt to taste
Oil - 1 1/2 tbsp

Method:

In a pan/kadhai add oil, cumin and mustard seeds.

Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. 

Add tamarind pulp. Cook for about 5 minutes

 Now add all the dry spices.

Add cooked chickpeas, required water and salt and cook for about 5-8 minutes.

Soak chickpeas in water for 8 hours ( or overnight)
Pressure cook chickpeas for about 15 - 20 minutes and keep aside.
In a pan/kadhai add oil, cumin and mustard seeds. Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. Add tamarind pulp. Cook for about 5 minutes(add water if required). Now add all the dry spices, salt and cooked chickpeas. Cook for about 5 - 8 minutes.  Garnish with coriander leaves and serve hot with Puttu.

Tips: 

If you wish you can replace tamarind pulp with tomatoes.

Cauliflower-Soya Curry

I love soya. They are healthy and can be added to any dish and they acquire the taste of the dish. This is a high protein, rich and nutritious dish.  Coconut used in the masala lends a creamy and gives a south indian touch to the dish. So do try it, Happy Cooking...

Ingredients:

Cauliflower - 1 1/2 cup
Peas - 1/2 cup
Soya chunks - 1/2 cup
Onion - 1 medium
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Red Chilli powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 1 tbsp

For the masala:

Tomato - 1
Coconut - 1/4 cup
Green chillies - 1
Sesame seeds - 1 tbsp
Coriander leaves for garnish

Method:

Grind all the ingredients mentioned for masala to a smooth paste and keep aside.

In a kadhai/pan add oil and cumin seeds.

Once they splutter add onions and cook till translucent.

Add dry spices(except garam masala) and saute for couple of minutes. 

Now add the masala paste and cook for couple of minutes.

 Add cauliflower florets, boiled soya chunks and peas. Cook till vegetables are cooked. Add water as required and salt to taste.

Add garam masala and mix well.

Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 teaspoon of salt. Boil the chunks for about 10 mins. If you have microwave, you can cook in oven for 5 minutes so that the soya chunks will be cooked and it is soft. Run it through cold water and keep aside.
Grind all the ingredients mentioned for masala to a smooth paste and keep aside.
In a kadhai/pan add oil and cumin seeds. Once they splutter add onions and cook till translucent. Add dry spices(except garam masala) and saute for couple of minutes. Now add the masala paste and cook for couple of minutes. Add cauliflower florets, boiled soya chunks and peas. Cook till vegetables are cooked. Add water as required and salt to taste. Add garam masala and mix well. Garnish with corriander leaves.
Serve hot with rice or phulkas.