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Bean Pockets

Friday, March 26, 2010

Hello Guys,
Its been a while that i posted a recipe on my blog.. Been busy with some other stuff going on in my life,,
These Bean Pockets are my fav n been sitting in draft since 3 weeks. Sound's healthy, its very simple to make these Pockets. Instead of soaking overnight n then boiling n straining, i used canned beans n made this heart healthy n tasty pockets in minutes..
These simple bean pockets say NO to Soaking, Boiling &Straining,and also NO to Mixing Dough, Rolling Dough.
To make the process simpler use canned beans n a packet of tortilla's. Thats it u r ready to go..

Canned Beans: 2-1big+1 small ( I used 1 400g Great Value Chili Kidney Beans n 1 250g Pinto beans)
Tortilla's: 10(1 packet)
Oil: To deep fry
Corn Flour/Maida: 1tbsp
Water: As needed
1) Strain the water from canned beans. Now grind the beans into a coarse paste without adding any water. Don't grind them into a paste. If you can mash them with hand, go ahead n do that. Mashing or grinding beans helps you to make pockets out of tortilla's n also easy to  eat.
2) Now heat a pan n add mashed beans. Cook for 10 mins or until water evaporates from beans.
Making beans paste dry is very important.
3) Now warm tortilla's. This is important because, tortilla' s form packet are dry n you can't make pockets out of dry tortilla's. so jus warm them as per package instructions or jus heat them as you do for chapathi. Don't brown them. Jus heat for 1min or until they are soft enough to make pockets.
4) Make a paste out of Corn flour/ maida by adding little water n keep aside.
5) Now take a scoop of beans paste n put in center of tortilla. 
6) Fold one end of tortilla to the center. Now apply Flour paste all around the edges of tortilla. 
7) Now fold the sharp edges of tortilla towards center. Apply paste as needed.
8) Now cover the center with the other end of tortilla.
All i am trying to say is, jus fold the tortilla in envelope style.
9) Repeat the same process for remaining
10) Now heat oil for deep frying at 400degrees.
11) Fry one at a time for 2 mins on each side or until golden color.Repeat the process for remaining.
One thing i love about these pockets is , they don't absorb oil. 
Serve this crispy, healthy n yummy beans with ketchup or eat as it is..

This is going to be a part of 
Sunday snacks-Healthy snacks of Dilse hosted by Divya
My legume love affair guest hosted by Ruchikaooks started by Susan and also to Sri Lekha's SWEETS AND SAVORIES FOR DIWALI last but not least to my own event Vegetable Marathon-Beans



Wednesday, March 24, 2010

hello Guys,

Been very busy these days. I missed blogging a lot.. Going thru some interviews,  i am brushing all the languages i know. Being busy, i am not able to blog these days.. So i kept my passion aside for some time to get a hold on my life.. Hope everyone is doing good. will be back in few days with full pace..

Until then Happy Blogging...


Ridge Gourd Chutney

Friday, March 19, 2010

Here i am with my fav chutney. I love roti pachadi/ Stone n  Mortar chutney. Unfortunately, i dnt have that..Back in India, we used to have this chutney's  in meal for at least 3 times a week. I love them so much bcoz they taste gr8 n healthy too. My mom used to make chutney with all kinds of veggies. She used to make chutney, even with peels of veggies. They taste very gr8 with hot hot rice n a touch of ghee. They taste gr8 even with dosa, idli or any fried fritters..From that combination, i made Ridge Gourd n Bottle Gourd Peel Chutney. Today's chutney is made with whole ridge gourd.. 

Ridge Gourd : 1, chopped into Medium sized cubes
Tomato: 1 medium, halved
Green Chili: 3-4, halved,
Red chili: 2
Channa dal: 1tsp
Urad dal: 1tsp
Cumin Seeds: 1tsp
Mustard Seeds: 1tsp
Coriander Seeds: 1/2 tsp
Tamarind Paste:  2tsp or small lemon size raw tamarind
Salt: to taste
Oil: 1tsp
Cilantro: 1 cup, finely chopped
1) In a skillet, heat oil n add ridge gourd cubes. Don't peel the skin..
2) Fry for 2 mins uncovered.
3) Add remaining ingredients except salt, cilantro n tomato. if  using tamarind use it now.. If using tamarind paste don't add it now. 
4) Fry for 10 mins on medium heat, covered.
5) Add Tomato n tamarind paste n cook for 2 mins uncovred.
6) Switch off n add half cup cilantro. Let it cool .
7) Grind it in a mixer to a smooth or coarse paste.
8) Spoon it into a bowl n add cilantro n remaining cilantro

Enjoy ridge gourd chutney with rice..


Egg Pulusu/ Egg in Tamarind Sauce

Thursday, March 18, 2010

Egg Pulusu is one of my fav dishes.. Even though i ma not a big lover off boiled egg. I love this dish.. whenever it is egg curry, my mom used to sit beside me, jus to make sure i am eating all the egg. I used to eat only yellow, n the rest of the egg will be in my sunny's mouth.. I dnt know how he knows, but whenever it is egg curry, he used to take rounds around me. When my mom is nt there, Jus in a blink of eye  he snatches my egg white n leaves from there. God, i miss him so much.. So to avoid this  my mom used to make an omelette for me, so that i can get all nutrients of egg. Poor sunny.. But, he always had his share.. 
Here is the  picture of my darling sunny...

Anyways, coming to our toady's dish..The main ingredient, when it comes to 'Pulusu" is Tamarind, famous for its sweet tangy flavor...  When added along with jaggery or sugar, tamarind gives a very aromatic flavor to the dish...So todays dish of tamarind sauce holds eggs in it..
Eggs: 4 boiled n peeled
Onion: 1 big. finely chopped
Tomato: 2 small, cubed
Green Chili: 3-4,  chopped diagonally
Tamarind paste: 2 tbsp, adjust according to your tangy taste
Red chili powder: 1tsp
Coriander powder: 1tsp
Salt: to taste
Jaggery: 2 tsp or to taste
Oil: 2 tbsp
Channa dal: 1tsp
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Curry leaves:1
Garlic: 2 pods, finely chopped
Coriander leaves: 1/2 cup chopped
1) In a pan heat oil, n add channa dal. Fry for 30 secs. Add mustard n cumin seeds n curry leaves. fry for 30 secs.
2) Stir in onions, garlic n green chili's. fry for 5 mins or until onions are transparent.
3) Add tomato n fry for 1min. Now add all spices n mix well.cook for 2 mins
4) Stir in tamarind paste n 11/2 cup of water. Mix well n bring to a boil on medium heat.
5) Add jaggery n boiled eggs. Mix well. cover n cook for 10 mins or until desired consistency, on medium to low heat. Adjust spices according to your taste..
6) Switch off n garnish with cilantro.
Serve hot with rice..

Make  small small markings on egg with knife. This helps egg to absorb tamarind flavor..


Upma/ Cream of Sooji

Monday, March 15, 2010

When it comes to cooking, making Upma is like a gift to that home maker. Its so easy to make n an error free dish that even a novice can make it... It is made with Semolina/Sooji. In Telugu it is called as bombaii rava(as per my knowledge). Ingredients for Upma varies from home to home. Each home has its own version. The main flavor for Upma comes from fresh Sooji, ginger n curry leaves.. They are so many varieties in Upma. By adding tomatoes n spices  u can call it as Tomato Bath. By adding cashews in large quantity, u can call it as Jeedipappu Upma/Cashew Upma. Adding lemon makes it nima Upma/lemon Upma and so on..
The only precaution you have to take care while doing Upma is -- adding SALT..

Sooji: 1 cup
Water: 31/2 -4 cups

Peanuts: 1/2 cup
Onion: 1 small, roughly chopped
Green chili: 2, finely chopped

Oil: 2 tbsp
Red Chili: 2 flakes
Curry Leaves: 1
Channa Dal: 1tsp
Cumin seeds: 1tsp
Mustard Seeds: 1 tsp
Salt: to taste
Ghee: 1tsp

1) In a pan heat oil. Add red chili n channa dal. fry for 30 secs. Add cumin n mustard seeds. fry for another 30secs.
2) Stir in curry leaves, onions, green chili n peanuts. Fry for couple mins on medium to low flame or until peanuts leave raw smell. Dnt brown onions.
3) Add water n salt. Bring to a rolling boil on medium heat. Adjust salt by tasting water few times. If water is salty, Upma will be salty too
4) Now add Sooji to boiling water slowly by stirring constantly. Reduce heat to sim n stir Sooji, without forming any lumps.. Mix well n cover. Cook for 2mins
5) Now remove cover n top with ghee. Mix well n switch of..
Serve hot with a touch of lime or sugar..

This is going to be a part of
Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi, Kids Delight- Whole some Break fast event by srivalli of spice your life


Vegetable Marathon:Egg Plant Round Up

Sunday, March 14, 2010

Hello Guys,
Thanks for sending wonderful entries. Egg Plant is my fav vegetable n with this event, i got lot of varieties to try...I was so amazed with the varieties n i tried some of recipes already n  tasted delicious...Here i sorted the entries in the order i received  them...
Some of new bloggers i came across.
New Bloggers 
Smitha's Spicy Flavors  of Smitha
Priya's Culinary of Priya Ajay
Palate desires Of LK
I am sorting them in the order i received:

Egg Plant Masala from  My Recipes Diary of Kalai
Avatar Aubergine from Veggie Fare of Rachana Kothari 
Stuffed Egg Plant curry from Home of Anna of Annam
Brinjal Tomato Stir Fry from Salt And Spice of Lissie
Gutti Vankaya (Eggplants in tamarind sesame gravy) from Ruchika Cooks of Ruchika
Egg Plant Avial from Home of Anna of Annam

Egg Plant Fry from Home of Anna of Annam
Shukto/ A bitter vegetable curry in mustard paste from A Homemaker's Diary of Sayantani.
Healthy Gutti Vankaya Fry  from Anita's Kitchen of mine
Dahi Baingan (Eggplant in Spiced Curd) from Cook@Ease of Kamala Bhoopathy
Brinjal Rasavangi, Sampangi Pithlai and Kathirikkai Kothsu from Foodieshope of Asha

Hyderabadi Baghare Baingan from Foodelicious of Pari Vasisht
Bharleli Vaangi from Foodelicious of Pari Vasisht
Roasted Eggplant Pasta from Usha Nandini's Recipes of Nandini
Stuffed Brinjal with Peanut powder  from Smitha's Spicy Flavors  of Smitha
Egg Plant fry from Anita's Kitchen of Mine
Egg Plant salsa from A2Z Vegetarian Cuisine of Muskaan Shah
Eggplant with Ginger from Smitha's Spicy Flavors  of Smitha
Masala stuffed baby aubergines in gravy from Simply Food Of Nayana
Bharwa Baingan Stuffed Eggplant from A2Z Vegetarian Cuisine of Muskaan Shah
Bharli Vang - Stuffed Eggplant from Kitchen Gossip of Kanchan
Vankaya-Tomato Chutney from Priya's Culinary of Priya Ajay
Eggplant/Brinjal with Ginger & Chilly from Sumadhura of kiran
Stuffed baby eggplants from Palate Desires of LK
Eggplant Roll from Few Minute wonders of Srimathi
Vankaya Majjiga Kura from  kavya's Kitchen of Kavyanaimish
Brinjal raita   from My Spicy kitchen of Usha
Brinjal & Cluster Bean Curry from Nithu's kitchen of Nithu bala
Kathirikai Gosthu from Nithu's kitchen of Nithu bala
Masala stuffed Brinjal Fritters from Nivedita' s Kitchen of Nivedita
Two curries in 30 mintues: Tomato Rasam and Eggplant Stir fry from Zesty  South Indian Kitchen of swathi
Stuffed brinjal masala  from Nivedita' s Kitchen of Nivedita
Eggplant Curry with Koora Podi from Veggie Platter of Suma Gandlur

That's all Folks!!!!!

Please Email me @ anitakonasani@gmail.com if i miss any of your entries..

Another vegetable is in race for Vegetable Marathon
Its None another than--Beans. Here is the link for Event. Hope you guys will make it a success.. Those who want to host Vegetable Marathon please drop a comment here or send an email to anitakonasani@gmail.com


Pesarattu/Moong Dal Dosa

Wednesday, March 10, 2010

Pesarattu is  a typical Andhra dish..Basically it is made with moong dal n rice soaked over night. This dosa doesn't need fermenting of batter. Although there are many versions for making moon dal dosa, popular one is Pesarattu topped with onions, coriander leaves, finely chopped green chili n peanuts served along with Upma n Ginger Chutney..This type of dosa has popular name called MLA Pesarattu. I don't know exactly, why they gave this name. But it tells the importance of Pesarattu in Andhra region..place..
When i was in undergrad, while CBN is C.M. of AP,there was a project to project Pesarattu as a Andhra's identity in culinary filed..
"If Tamil Nadu can bring imageries of soft white idlis to the mind, Kerala fluffy `idiappams' and Karnataka sweet n' sour `bisi bele bath', we thought why not Andhra Pradesh have its own distinct culinary identity," says Mr. Rao. After all, "pesarattu is the Andhra contribution to the varied and stimulating Indian cuisine."
Moong dal: 3 cups
Rice: 1/2 cup
Ginger: 2 inch piece
Green Chili: 5-6, If green chili is spicy one lower the number..
Salt: To taste
Cilantro: 1/2 cup chopped
Dry Roasted Peanuts: 1/4 cup,, broken pieces
Green Chili: 2, finely chopped
1) Wash and Soak moong dal n rice in plenty of water overnight.
2) In morning, grind it to a smooth batter by adding ginger n green chili's along with little water. Batter should be medium thick. Don't make it watery.. Keep it aside.
3) Now heat a griddle at 400 degrees F. to check whether griddle is hot or not-- sprinkle some water. if it sizzles into bubbles then tawa is ready.
4) Now pour 1 ladle of batter onto hot griddle. In a circular motion, spread the batter, making into a thin circle. The thinner-the better for dosa
5) Sprinkle some oil around 1 tsp starting from edges to center. When the edges are getting brown, with flat spatula reverse it n cook the other side( this will be back of the dosa). Frying dosa takes appx 2 mins on both sides
6)Now again reverse it top n sprinkle cilantro, peanuts n green chili. 
7) Now spread 1 scoop of Upma, on one half of dosa. By using flat spatula, cover the Upma with  the other half. Press it gently n remove on to a plate.
8) Repeat the same procedure for remaining batter.

Serve Hot MLA Pesarattu with Ginger Chutney.

* Use cast iron or non stick Griddle
* If making Upma, make it r8 before you start making dosa's. Add 1/2 -1 cup more water than usual. add 1tsp of gee to the Upma n mix well. For 1 cup semolina use 3-4 cups of water. 

This is going to be a part of Cooking Basics Event of Mahima's Kitchen, Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi, MLLA 21 of Mirch Masala started by well Seasoned Cook Kids Delight- Whole some Break fast event by srivalli of spice your lifeand Vegetable Marathon- Beans event  hosted by me..

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