Thursday, 28 November 2013

Ellu Chutney - Tal ni Chutney - Sesame Seeds Chutney - 28th November Potluck Party, Cyber Style

Made n Enjoyed
Hello readers,

Potluck Party, Cyber Style - Fun and the Challenge ! Fantastic way to enjoy each others company and their dishes, I am absolutely enjoying it.


This month I brought Black Eyed Peas salad, and now it's my turn to cook and bring Shree Rao's dish Ellu chutney. Totally new taste for me and my family, amazing south Indian touch to it and absolutely tasty. Spicy and Tangy chutney was finished in few minutes :) Thank you Shree for sharing this recipe with us !

You will need :- ( copying her word to word here )

Til - 2 tbsp. (black or white) - I used black sesame seeds
Dry Red chillies - 8 
Tamarind - 1 small goli size
Coconut - 4 tbsp. - I used desiccated coconut

Oil - 2tsp. ( I used sesame oil )
Jaggery - 1 tbsp
Urad dal - 1 tsp

Method :-
Heat a pan.
Dry roast the til on medium flame for 1 - 2 mins till you start getting a nice fragrance from the till
Remove and keep aside
To the same pan add urad dal and fry till light golden in colour
Remove and keep aside
Add 2 tsp oil and fry the red chillies. Remove and keep aside
Add coconut and roast for 1 min on med flame
Remove and grind everything together.
Serve with hot idlies, Akki rotis.
We enjoyed with Paratha.

Happy Cooking :)
Linking it to Potluck Party, Cyber Style and Made with love Mondays !

Friday, 15 November 2013

Mooli Kofta Kadhi - Radish Koftas in Seasoned Gram Flour and Yogurt Soup - Tribute to the 1st Indian Master Chef Trala Dalal - World Diabetic day

Made n Enjoyed
Hello readers,

6th November 2013, very sad day for the Culinary world. We have lost a precious gem, India's first Master Chef Mrs Tarla Dalal in Mumbai, India at age of 77.

Her contribution to the Indian culinary world, it's countless ! She was a cooking Guru to many Indians. For many young girls she was mother like demeanour in cooking. Also she was a pioneer in writing 100 cookbooks, she has hosted countless cooking shows. She brought so much creativity and innovation to the Indian cooking.

She was a great source of inspiration to Indian women, she will be always alive through culinary books. I'll always remember her beautiful smile and her Gujarati-Hindi mixed language !!!

We friends from the group Potluck Party, Cyber Style, decided to giving a tribute to the " Wonderful Master " by preparing one of her recipes and post it on our blog, and I chose to cook  Radish Koftas in Kadhi.

"This simple combination of radish and low fat yogurt needs only steamed rice to complete your meal. You can adjust the consistency of the kadhi by varying the amount of water and besan. The radish koftas are steamed and not deep fried in the kadhi. It is also a good way to add vegetables in your diet to provide vitamin A and iron. The yogurt and besan combination makes the kadhi a rich source of protein and calcium too."  
Also this recipe is a perfect fit for diabetic people, as gram flour is low GI value.

We simply loved was perfect combination for this cold weather !!!!

You will need :- ( copied Tarla Dalal's recipe word to word )

For the radish koftas
1/4 cup soaked yellow moong dal (split yellow gram)
1/4 cup grated radish (mooli)
1/2 tsp ginger-green chilli paste
1 to 2 tbsp besan (Bengal gram flour)
salt to taste

For the kadhi
1 cup low fat yogurt (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method :-
For the radish koftas
  1. Drain out all the water from the dal and grind in a blender to a coarse paste, without using water.
  2. Squeeze all the liquid out of the grated radish and add it to the ground moong dal. Use the radish liquid in the kadhi.
  3. Add the ginger-green chilli paste, gram flour and salt and mix well. Keep aside.

For the kadhi

  1. Whisk the yogurt along with the gram flour till it smooth and no lumps remain.
  2. Add the ginger-green chilli paste and turmeric powder and mix well.
  3. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida.
  4. Add the curds mixture and 2½ cups of water (including the liquid from the radish) and continue stirring till it comes to a boil.
  5. Drop teaspoonful of the kofta mixture into the boiling kadhi and allow it to boil till the koftas are cooked (approx. 5 to 7 minutes).
  6. Serve hot, garnished with the coriander.

  1. When you add the koftas into the kadhi add one first and check to see that it does not crumble or disintegrate.
  2. If that happens, add some more gram flour to the batter and check again.

Happy Cooking :)
Linking it to Made with love Mondays

Sunday, 10 November 2013

Black Eyed Peas Salad - Safed Chora Salad - 10th November, Potluck Party Cyber Style

Made n Enjoyed
Hello readers,

As the day of Diwali moved away from us it also seems that uniquely sensory experience that was witnessed from the row of diya's faded away from our homes, also the glam sham that comes with the bright and colourful attire, also comes to an end, although on a happy note Diwali leaves an impact on us in a way that friends and family get together and spent happy times. These special times of togetherness, celebrations, delicacies, love and joyful moments can last us throughout the year. That's the way all festivals and celebrations, contribute in our life where wisdom and knowledge is gained from our elderly and experienced.

The festival of Diwali, has always taught me to become aware of our customs and values. It maybe the importance of cooking and other traditional values. I have understood how important it is that with certain festivals and occasions particular foods are a necessity. Having said that for Hindu new year's day which arrives after the day of Diwali, a particular ingredient is very commonly used amongst Gujarati homes and that is Chori-Chodi or Chawli ( Black Eyed Peas ). It is an auspicious tradition to eat black-eyed peas on the New year and is thought to bring good luck and prosperity, It can be eaten in any form. Surprise came to me while I was searching some nutritional information for black eyed peas, on Google, I found out on Wikipedia that, In the Southern United States, eating black-eyed peas on New Year's day is thought to bring prosperity in the new year. In India and at my home we prepare either Black Eyed Pea sabji or Salad.

After having so much indulgences of Diwali mithais , it is a nice change to eat salad from the new year's day and as a healthy start.  Few simple ingredients gives our bodies a break and chance to recover.

This is it.. ! Salad that we can't get enough of it, recipe is by my mum. since new year day which was on 4th of November, I already made 4 times. Salad which is packed with flavour and crunch, with Black Eyed Peas, tomatoes, red onion, herbs and lemon juice - Salad Hybrid !
D E L I C I O U S ! Hearty, fresh and nutritious salad can be eaten chilled or at room temperature.

Today 10th November, and Potluck Party, Cyber Style is getting ready to rock the party, I know my friends had been indulging in Diwali celebrations and food, so I thought it is a good idea to take healthy yet tasty and easy to make recipe to beat the festive binge :)
I'm optimistic that this salad will be a huge hit amongst my friends !

You will need :-
  • 1 cup raw black eyed peas
  • 1 medium red onion finely chopped
  • 1/2 cup cubed cucumber
  • 1/2 cup chopped tomatoes ( I used cherry tomatoes )
  • 1 small fresh green chilli finely chopped
  • Salt to taste
  • 1/4 cup finely chopped fresh coriander and mint
  • 1 tbsp. lemon juice
  • 1/2 tsp. red chilli powder
  • 1/4 tsp. garam masala
  • 1/2 tsp. dhana jeera powder ( cumin and coriander powder )
  • 1/4 tsp. Chaat Masala ( optional )
Method :-
Clean, wash and soak black eyed peas in water for 2-3 hours.
Cook soaked black eyed peas in salted water till well done, but not mashed.
Drain the water and leave peas aside and let it cool slightly.
Add all the other ingredients and toss well.
Serve on it's own or as side dish.
Enjoy !
Happy Cooking :)
Linking it to Potluck Party, Cyber Style and Made with love Mondays !

Sunday, 3 November 2013

Diwali and Hindu New Year Greetings !

Made n Enjoyed

Hello readers, Happy Cooking :)

It's that time of year that no Indian food blogger can get enough of - DIWALI! Yes, tonnes of cooking and preparation for family and friends, dishes loaded with all of our favourite sinful ingredients! Ghee and sugar just to name a few!

JCookingOdyssey would like to wish everyone a safe and happy Diwali and a prosperous and successful new year!

Let the fireworks commence!!