Carrot Halwa / Gajar ka halwa

Searching for recipes as to what to make for RCI:Rajasthan, I found dishes which were tedious to prepare and they were already prepared by fellow bloggers..Searching for dessert recipes I landed upon this Carrot Halwa which is famous in many parts of North India especially in Rajasthan..It tasted really too good and I had it with Vanilla Icecream which was heavenly..
Here goes the recipe for Carrot Halwa which can be relished either hot or cold.

                        

Ingredients

Shredded carrot - 2 cups
Milk - 1 1/2 cup
Sugar - 1/4 cup
Cardamom powder - 1/2 teaspoon
Unsalted butter/ghee - 4 tablespoons
Cashews and raisins to garnish

Directions

Roast the cashews and raisins in a little ghee and keep it aside.
Boil the milk until it gets reduced to half.This should be done in medium high heat for about 8 to 9 minutes stirring occasionally so that it does not stick to the pan.
In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes so that the carrots leave the raw smell and slightly change the colour..Take care the carrots do not get burnt.
Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
Add the sugar and stir well.Cook for 3 more minutes and add the cardamom powder and cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.
Garnish with the roasted cashews and raisins.

                          

Sending this to RCI:Rajasthan hosted by Padmaja

Onion Chutney

I prepared this onion chutney as a side for dosas.They turned out really good and a change from the usual coconut chutney.It can be stored for upto a week and also can be prepared in few minutes.Here goes the recipe..



Ingredients

Yellow/Red Onions - 2 large ones
Red Chillies - 6 to 7
Tamarind - about the size of a marble
Tomato - 1 medium sized
Oil - 1 tablespoon
Salt to taste

For seasoning
Urad dhall - 1 teaspoon
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Red chillies - 2

Directions

Chop the onion into big pieces and fry in a little oil along with the red chillies till it turns brown and loses its raw smell now add the chopped tomato and continue to fry on low heat till tomatoes turn soft.
Once it cools down, grind it with required amount of salt and tamarind until it forms a smooth paste.Add a little water while blending.
Season with the seasoning ingredients & serve with dosa or idli.



Sending this to Putting Up Event hosted by You say Tomato I Say Tomato and Rosie bakes a piece of cake and Spicy Fiery Chutney event

Homemade Salsa and Cheese Quesadillas

We  had a mexican dinner last night comprising of appetizers like tortilla chips with tomato salsa,cheese quesadilla,spanish rice and green-chile enchiladas.We enjoyed having it as a change to our normal dinner..I chose to make easy mexican dishes as this was the first time I made these at home..Here goes the recipes..

           

Homemade Salsa

No food better represents the influence of Mexico in modern cooking than delicious salsa, in all its flavorful variations.Salsas are a healthy, easy, and flavorful way to compliment many Mexican dishes and other foods.Salsa is made with fresh ingredients, mainly fruits and vegetables like tomatoes, bell peppers, pineapple, onion, garlic, peppers and any other vegetable you like.The spiciness of the salsas can be varied by using different type of chiles.I made a very simple tomato salsa.Here goes the recipe..

                         

Ingredients

Ripe tomatoes - 4
Yellow onions - 1 large
Jalapenos / Chile(any variety) - as per the spice level you need
Salt to taste
Vinegar - 3 teaspoons

Directions

Chop the tomatoes and the onions very finely.They should both be chopped to equal size.
Also chop the jalapenos finely.
Combine all the three along with salt and vinegar.Mash everything slightly so that the juices flow out.Refridgerate until chilled and serve with tortilla chips.I used the store bought ones.They can also be made at home.Recipe here.

Cheese quesadillas

                        

This is a simple yet delicious appetizer.It get's even better when you add sour cream and rich, creamy guacamole on the side for dipping.Thesy are so versatile that you can throw in anything you can imagine.I have seen quesadillas with chopped tomatoes, avocado slices, olives, mushroom slices, corn etc. Here is my version of cheese quesadilla.

Ingredients (for one serving)

Large flour tortillas - 2
Shredded mild cheddar cheese - 1/2 cup
Yellow onion, finely chopped - 1 tablespoon
Mushrooms - 1 tablespoon chopped
Olives - 1 teaspoon chopped
Jalapeno / Chillies - any variety,1 tablespoon chopped
Butter - 1 spoon

Directions

Heat a nonstick pan and place one tortilla.Sprinkle the onions,mushrooms,chile,olives and the cheese on top.Place the second tortilla on top.
Place half the butter and when it melts flip the tortilla carefully with a flat spoon or spatula.
Now add the remaining butter.Cook until the sides get browned and the cheese gets melted.The melted cheese holds both the tortillas together.
Cut into wedges and serve immediately with sour cream and guacamole.

I adopted this recipe for Spanish rice and it came out perfect.
It is a perfect accompaniment with enchiladas,refried beans and tacos.

Recipe for green-chile enchiladas : here

Sending this off to AWED: Mexican hosted by Dhivya

                                 

Tamarind rice / Puliyodharai

This is an ultimate comfort food and can be prepared in minutes..I prepare this when I am in a hurry to prepare lunch and also when I am short of vegetables and other ingredients..It tastes best with potato fry or with chutnies.

                    

Ingredients

Rice - 2 cups
Chana dhall - 1 tablespoon(soaked in water for atleast 20 minutes)
Urad dhall - 1 teaspoon
Curry leaves- 1 sprig
Fenugreek seeds - 1/2 teaspoon
Asafoetida/hing - 1 pinch
Mustard seeds - 1 teaspoon
Red chillies - 5 or as per spice level needed
Tamarind extract - from tamarind of size of 2 lemons
Garlic cloves - 3
Turmeric powder - 1 teaspoon
Oil - 6 spoons
Salt to taste

Directions

Cook the rice with the required quantity of water and fluff it so that the grains do not stick together.Add one spoon of oil to the rice and allow it to cool.
In a pan dry roast the fenugreek seeds and asafoetida and powder them.
In a vessel add the remaining oil,add the soaked channa dhall, urad dhall,mustard seeds..Once they start spluttering add the red chillies, chopped garlic,curry leaves and saute for a minute.Then add the tamarind juice followed by the pwdered fenugreek and asafoetida.Also add turmeric powder and required quantity of salt.Bring it to a boil and then simmer for about 10 minutes until the water evaporates and forms a thick mixture.
This mixture can be stored for about a week.
Mix it along with the rice and enjoy.

                       

Sending this to Weekend Herb blogging hosted this week by Laurie

Green chile Cheese Enchiladas

I have always loved the enchiladas served hot and dripping with the enchilada sauce..This was the first time I tried this at home..It was too good and will do this again..I decided to try the cheese variety as the preparation process is easier..

                     

Ingredients

Grated mild cheddar cheese - 2 cups
Corn tortillas - depending on how many enchiladas you need
Vegetable oil - 2 tablespoons
Onion - 1/2 cup finely chopped
Mushrooms - 1 cup sliced
Olives - 1/4 cup chopped
sour cream, optional
guacamole, optional

For the enchilada sauce

Green chillies/Jalapenos - 6 (I used the anaheim variety)
Canola oil - 1 tablespoon
Onion - 2 cups chopped
Garlic - 2 cloves minced 
All-purpose flour - 1 tablespoon
Coriander powder - 1 teaspoon 
Salt - 1 pinch 
Vegetable stock - 1 can (can be replaced with water)

Directions

Preheat broiler.
Place the chillies on a foil-lined baking sheet and broil for 10 minutes or until blackened and charred. Let stand 15 minutes.Remove and discard seeds and tops.Finely chope the chillies..
Heat canola oil in a saucepanand add onion to the pan and saute until they turn translucent. Add garlic and sauté for 1 minute.Stir in flour and add the chillies, coriander, salt, and vegetable stock/water and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Allow the mixture to cool and blend till you get a smooth consistency..Enchilada sauce is ready..

    
    

Warm the tortillas in a skillet adding one spoon of oil for each tortilla (The original recipe called for dipping the tortillas in hot oil to make them soft..I avoided this step)..Now spoon over the enchilada sauce..I added around 3 spoons for each tortilla..It should be coated well otherwise the tortillas get hard at the ends..You could even dip the tortillas in the sauce..Then add a spoonful each of onion,mushroom, olives and any amount of cheese..Bring both the sides of the tortilla to the center and place the seam side down on a baking sheet..Do the same for the remaining tortillas and pour the remaining sauce over them..Sprinkle some cheese on top..
Bake in a preheated oven at 350 degrees F for about 10 to 15 minutes or until the chees melts..
Serve hot with a dollop of sour cream or guacamole..
Goes well along with a side of spanish rice and nachos..

This goes off to AWED:Mexican hosted by Dhivya..


                          

Sweet Puttu

Puttu is my alltime favorite..My grandma usually prepares it as a snack in the evening and usually it is the sweet variety..I have never tried this and thought that it was a bit difficult to prepare..I got the 'puttu' flour from the Indian store and decide to try it..It was too easy and was ready in few minutes..
Puttu is usually done using the puttu maker..But I did not have it in hand..So decided to steam them as I make idlies..They turned out really great..It can also be made in the microwave using the microwave idli steamer.

                     

Ingredients

Rice flour/Puttu flour - 2cups
Grated coconut - 3/4 cup
Sugar - 1/2 cup
Salt - 1 pinch
Water as required

Directions

Take the rice flour in a pan and dry roast it for 2-3 minutes.Take care not to burn the flour..
If puttu flour is used ,this roasting step is not necessary..It can be used as such..
Add the coconut,salt and sugar to this flour and mix it well..Sprinkle some water and mix it well..
Just wet the flour,do not add too much water..To check if the right amount of water is added, just take a some mixture in your hand and clasp it within the palm..If the mixture holds together then it is in the right consistency.If it is still powdery and falls off, sprinkle little more water..
Now shape the mixture using any mould..
I used a small bowl..Take the mixture in whatever mould you have and just press it with your hand,so that the particles are held tightly..Invert the bowl and tap it slightly..The mixture comes out easily..With care, transfer the shaped puttu to the steamer..
If using the microwave, keep it in the idli maker and steam it for 3 minutes..
If using the stove top idly maker, steam it for 5 minutes..
Puttu is ready..

     
     
    
Sending this to MEC: Steamed dishes hosted by Srivalli..

                            

And also to Sweet Series hosted by Paajaka.

Piroshki /Pierogi / Potato pies

Piroshki or Pierogi are stuffed dumplings of unleavened dough and varying ingredients.  Their specific origins are unknown; though they have strong ties to Slavic culture, similar foods occur in many cultures across the Middle-East,Russia, Armenia, Hungary, Ukraine, Poland and Europe. They are usually stuffed with cheese, farmer's cheese, mashed or other forms of potato, sauerkraut, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese or any combination thereof, or with a fruit filling such as blueberry.(Courtesy:Wikipedia)

I happened to have this Piroshki in a nearby bakery and found it to be really delicious..I wanted to make it at home..I found various recipes prepared either by frying them or baking them..I adopted the recipe from Farida however I made my own variations to it..
They are indeed a perfect tea-time snack! It is much like our favorite samosas,yet baked..So it can be had without any guilt!

                   

Ingredients

Active dry yeast - 1 packet(1/4 oz / 7g)
Maida /All purpose flour - 3 cups
Salt - 1 teaspoon
Sugar - 3 tablespoons
Milk - 1/2 cup
Water - 1/4 cup
Oil - 1/4 cup
Eggs - 2

                    

For the filling

Potatoes - 2 medium sized
Salt to taste
Garam masala - 2 teaspoons
Chilli powder - 1 teaspoon
Coriander leaves - chopped 1/4 cup

Directions

Dissolve the yeast in 1/4 cup lukewarm water and 1 teaspoon sugar and leave it aside for about 10 minutes till it turns foamy..
Combine flour, salt and sugar and mix them thoroughly..
Fold in the yeast mixture, milk, eggs (1 egg+1 egg white) and oil and knead it for around 5 minutes till you get an elastic soft dough..
Cover the dough with a kitchen towel and leave it aside in a warm place until it doubles in size..This might take around one hour..

Meanwhile prepare the potato filling..
Boil the potato and peel them..Mash them well add the remaining ingredients and mix well..
When the dough is ready, make them into small balls like you do for chappathis.

                       

Roll them out into circles of about 7 inches diameter and keep two spoons of the potato filling and lift the edges from one side to the center and seal them with a little water..You can also press it using a fork to seal the edges..
Place them on a baking sheet and leave it aside for around 15 -20 minutes..

                       

Preheat the oven to 350 degree F and in the meantime brush the dough with the yolk of one egg..This gives the nice golden colour to the Piroshki..
Bake for 30 to 35 minutes until they turn nice golden colour..

                      

Enjoy with a hot cup of tea..

Sending these to Monthly Mingle- Appetizers and Hors'Doeuvres started by Meeta and hosted this month by Mansi Desai..

                                    

Also sending this to AWED: Middle Eastern Cuisine hosted by Siri and Dhivya