URAD DAL KE PAKODE / UTTARAKHAND CUISINE

These black urad dal pakodas are a speciality of Uttarakhand.  Whenever there is a wedding or a festival or any family function these pakoras are always made.
For making the pakodas we have to soak the whole black urad dal over night and grind it coarsely. Then we add finely chopped onions, green chillies, coriander leaves, spice powders and salt. Small portion of this batter is flattened on a wet palm and before dropping them in the oil we coat them with sesame seeds. They taste divine.
You can fry them in any shape. Just flatten them or make a hole like vadas. I prefer the vada shape as it fries well inside too.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

I am paired with Jayashree Trao who gave me Black Urad Dal and Onions .
Check out her website, Evergreen Dishes for the recipe of  Kafuli  that she made with the 2 secret ingredients, Fenugreek (methi) leaves and salt.

Now let us proceed with the recipe.

Ingredients:
Black urad dal ... 200 gms
Onions ............. 1/2 cup (finely chopped)
Green chillies .... 2 or more
Coriander leaves ... 1/4 cup
Salt ........................ to taste
Garam masala powder.. 1/2 tsp
Sesame seeds .............. as needed for coating.
Oil ....................... for frying

Method:
1. Soak the whole black urad dal overnight.
2. Drain the water and rinse it well.
3. Grind it coarsely.
4. Add the onions, green chillies,coriander leaves, garam masala powder and salt.
5. Mix everything properly.
6. Take a small portion of the batter and flatten it on a wet palm.
7. Coat with sesame seeds.
8. Heat oil in a pan and fry the pakoras until crisp.
9. Serve hot with any chutney of your choice.

See the recipe video

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Sanna Pakora (Sindhi)

Brinjal Pakoras

Rice Pakoras

HOW TO COOK QUINOA

Quinoa is a wonder grain.. people have started adding it to their daily menu replacing the other grains. You can be innovative and use it in many ways. These days it is easily available in the stores also in the form of flakes and flour.

How to cook quinoa:
Take 1 cup quinoa.
Soak it with sufficient water for 1 hour.
Now rinse them and drain the water using a strainer.
Take a pan and tip in the soaked quinoa.
Add 2 cups of water and salt to taste.
When it starts to boil, remove the frothy scum with a ladle.
Reduce the flame to medium, cover it with a lid and cook until the water dries up.
It may look little mushy when hot but it will be separated and grainy on cooling.

Note: If you don't have time to soak it add little more water (2-3 tbsps) Otherwise the quantity is double. 1:2

You can watch the video to see the cooking process

You can store it in the refrigerator for 2-3 days and use in many ways.
 For example:
Add to the salads.
Make pulao adding vegetables.
Make khichdi.
Make cutlets.
Make pongal.
Make porridge.
Add to the uttappam / cheela batter.
Add to the waffle batter.
Bake cakes & breads

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Check out these quinoa recipes:

Fruit Salad with Quinoa

Quinoa Pulao

Multigrain Flour and Quinoa Waffles

PEANUT AND GARLIC CHUTNEY

This is an easy recipe of chutney made with just 4 ingredients. You can enjoy the dry and wet versions with your meals and snacks. It can stay good in the refrigerator for couple of weeks or even more.

Ingredients:
Roasted peanuts - 1 small bowl
Peeled garlic ..... 2 pods (1/2 bowl)
Red chilli powder .... 2 tbsps or more
Salt .................... to taste

Method:
1. Remove the skin of the roasted peanuts.
2. Grind all the ingredients.
3. Remove them in a dry sterilized dish.
4. You can enjoy the dry version with puris, parathas, dosas etc etc....
5. To make the wet version take couple of spoonfuls into a bowl and add hot water.
6. Mix well and serve with idlis or any snack.

You can see the video of this recipe :

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Dry Garlic Chutney

Karela Peels Chutney

Dry Curry leaves Chutney

HOW TO MAKE TOMATO ROSE

Carve out these easy roses from tomatoes to garnish the platters and make your delicious food look more presentable in a party.

Things required :
Ripe but firm tomatoes.
Sharp knife

How to do it:
1.Take a ripe and firm tomato.
2. Cut a thin slice at the base taking care not to separate it from the tomato.
3. Now start cutting the skin on the side of the tomato inserting the knife until you reach the tip of the tomato without breaking in between.
4. Now making the thin slice as a base start rolling the skin round and round to make the rose.
5. Garnish your food platters with these easy to make roses.

You can check out the video of the carving to see the procedure

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Tomato Tulips

Leaf Carvings from Bell Peppers

Penguins from Brinjals / Eggplants

CAKE POPS / KIDS PARTY RECIPES

These cake pops make a perfect snack for kids parties. You can make use of the left over cake or the trimmings left after icing your cakes to make these. It would be fun if you ask your kids prepare the pops during their vacation. You can see in the video how much my little twin grand daughters enjoyed doing it.
Ingredients: Sponge cake --- 250 gms (chocolate flavoured) Sponge cake .... 250 gms (strawberry flavoured) (you can also use plain vanilla flavoured cakes or the cuttings left over after icing any cake)) Butter cream frosting --- 1 cup in each cake or as needed Candy melts .................... As required (you can use melted chocolate also instead) Candy sticks .... As needed

Method:
1. Crumble the cakes.
2. Add 1 cup butter cream frosting in each one.
3. Adjust the consistency and add little more if needed.
4. Make small balls from the cake mix.
5. Melt little quantity of candy melts in the microwave.
6. Dip the sticks in it and insert into the cake pops.
7. Refrigerate these until they are firm.
8. Melt more candy melts for coating the pops.
9. Let it cool. Take each cake pop and coat it well.
10. Set them upright on a stand.
11. Refrigerate them until the coating is firm and crunchy.

Check out the video of the step by step procedure:

By Ava Keshwani & Ella Keshwani

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Easter Bunny Bread Rolls

Pizza Cups

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LEAF CARVING FROM CAPSICUMS / BELL PEPPERS

These are easy to make leaf carvings from green capsicums also known as bell peppers. It hardly takes any time and you can make them before the party to garnish your food platters

Things required:
Green capsicums / bell peppers
Sharp knife
Chopping board

How to make:
Cut out a flat portion of the leaf.
Using a sharp knife give cuts on the edge of the leaf- straight cut followed by a slanting one.
Do this until you reach the end part finishing with smaller cuts in the end.
On the reverse side of the leaf trim out the extra fleshy part to make it flat.

Watch the video to see the procedure:

KALE STIR-FRY BRAZILIAN STYLE / COUVE MANTEIGA REFOGADA

This is a very simple stir-fry recipe of kale from the Brazilian Cuisine. It can be served as a side dish  with grilled meats or sea food. You can make it plain or with the addition of bacon. Traditionally it is served with Feijoada as one of the many other accompaniments like fried banana, farofa ...

This recipe is part of  A-Z Recipe Challenge. wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is " K " and I decided to make "Kale stir-fry".

Ingredients:
Kale ........ 1 bunch
Onions ...... 1 large (chopped finely)
Garlic ....... 2 tbsps (crushed coarsely)
Salt ......... to taste
Oil .......... 1-2 tbsps

Method:
1. Wash the kale and wipe well with a kitchen towel.
2. Cut out the thick stem from the lower side of the leaves.
3. Stack few leaves one on top of the other and roll them together.
4. Cut out thin strips and separate them.
5. In a pan heat the oil and saute the garlic.
6. Add the onions and stir-fry until translucent.
7. Now tip in the kale and saute for a couple of minutes.
8. Season with salt.
9. This can be served as an accompaniment with your meals.

You can check out the recipe video 

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Radish Stir-fry with greens

Green Peas Stir-fry

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HOW TO STORE GARLIC AND GINGER PASTE

Garlic and ginger paste is a very essential part of Indian Cuisine. We use them in almost all the dishes. Though it is good to use the freshly ground paste each day, sometimes it is not possible to do that as we are short of time due to many reasons like having visitors or going out on errands.
This is an easy way of storing ginger and garlic paste for use. It is really comes handy at such times.

Method:
1. Peel and grind the garlic and ginger separately or together as you need it.
2. Transfer into zip lock bags. Flatten them and freeze.
3. Just before cooking you take it out, break a small portion as needed and use without having to thaw the entire thing.

You can check out the video of the making process

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How to make paneer with milk powder

How to cook quinoa