Bakshappalu

Every year I attempt to make bakshappalu. 

It's a challenge for me. 

Especially when you have mom and inlaws who are good cooks. 

Both do it with their talent and I struggle to get it right every time 

This time I took another approach. 

Undeterred the property of maida itself 

May be that's the trick

2 cups maida

Salt 1/2 tsp

1 tsp turmeric 

1 tsp baking soda

1/2 cup Confectioners sugar- optional

3/4 glass of warm water doesn't have to be hot

1/2 cup sesame oil

Mix dry ingredients and add water 

It will become little gooey dough 

That is good

Now take sesame oil in hand 

Mix for 5 more times until the dough is soft

Leave dough for 30 min to 1 hr

Poornam prep

1 cup toor dal 

1 tsp turmeric optional 

1 cup jaggery

1/2 cup coconut

1 tsp elaichi powder

Cook toot dak with 2 cups of water in instant pot for 20 min

After cooking mash it to a paste

Add grated jaggery , coconut and elaichi powder and mix well

Rest it till it cools down completely 

Now the preparation 

See this video

https://drive.google.com/open?id=0B15qLpPdBoyUSnhFdDJlUHFnNEE

Rice Recipes

Sona Masoori Rice

·         Is thin and short grain rice ( compared to Basmati)

·         is good for Vegetarian recipes. Good as is – not need to add salt or oil to it.

·          Usually 1 unit of Rice cooks with 2 units of Water in Rice cooker.

Basmati Rice

·         Is thin long grained rice.

·         Good for Non-Veg recipes

·         Always cook with salt and oil- for best tasting. Usually 1 cup of rice cooks with 2 ¼ cups of water, ½ tsp salt and 1 tsp oil.

·         Fried rice – fast method – Add 1 tsp cinnamon powder, 2 cloves, 2 big bay leaves, with salt and oil as mentioned above.

·         More flavoured spicy rice – heat 1 tbsp oil, add 2 cloves , 1 inch cinnamon, 3 bay leaves, 1 tsp cumin seeds, after cumin seeds splutter , add  ¼ cup chopped onions, 3 chopped green chillies, ¼ cup mint leaves, 1 tsp garam masala, 1 tsp garam masala, 1 tsp ginger paste, 1 tsp garlic paste. Stir well until onions brown. Add salt according to the rice cooking ( 4 cups rice – 2 tsp salt). Add this mixture to the Rice when cooking in Rice cooker.

Another use of kheema balls

This was the picture I sent to my friends and asked them what it is!!

Everyone could guess the egg part, but the brown pieces came as surprise to them. It's nothing but kheema muttilu👌👌

Not sure everyone knows what kheema muttilu is, but below is the link for the recipe

http://sap-recipes.blogspot.com/2008/06/ground-lamb-meat-balls-in-soup.html

So, why this version?

I added too much spice today and asked my 5 yr old to taste it. It couldn't put it or chew for that matter

I got an idea. Since my lil one likes omelettes, so made an omelette and crushed this spicy meat ball over the egg without any seasoning!! He loved it!!

Masala Matar Paneer

This measurements for large tray for parties 

onions - 6  (5 of them chopped into 4 large quarters, remaining 1 in small pieces)

Peppers - 4 ( 3 green , 1 red - chopped into big pieces)

Tomatoes - 3 ( large - chopped into pieces)

Kasuri Methi - 3 tbsp

Paneer - 4 blocks

chana masala - 2 tbsp

Deggi mirch - 1 tbsp

red Chilli powder - 1 tbsp

salt - 1 1/2 tbsp ( according to taste)

Elaichi powder  - 1 tsp

Ginger garlic paste - 1 tbsp

Turmeric - 1 tsp

Oil - 4 tbsp

Matar / green peas 2 cups

heat 2 tbsp Oil in a large wide pan,  and add onions( 5 big chopped ones), peppers.

Saute them for 5 -10 min, until brown fried at the pieces corners

Add tomatoes and Methi - and saute for 10 more minutes , until tomatoes cooked

Now add powders ( turmeric, chana dal, red chilli, deggi mirch) with Ginger garlic paste

Note - no salt now

saute them for 5 min ... and remove from heat ... and let it cool down

Grind the whole mixture to a paste.

Chop the paneer into pieces as per your choice

Heat remaining oil and add Elaichi powder with finely chopped onions.

Saute until onions are translucent and pour in the paste.

Boil peas in microwave for 5 min

Add salt , boiled peas and keep stirring, until boils come and little oil separates.( take caution here using the Lid as shield)

Remove from heat and add paneer pieces and give a stir until the paneer is soaked into mixture and transfer it to tray.

Close the tray after the curry is cooled down totally.

Masala Matar Paneer ready !

Spinach & tomato curry

Spinach & tomato curry

Ingredients

Fresh Spinach – 1 bunch ( Chopped)

Chopped onions – 1 cup

Chopped green chillies / jalapeno – 1 ½ tbsp

Finely Chopped tomatoes( Roma tomatoes) – 2 cups

Fenugreek leaves (Indian name – Methi leaves) – chopped – 1 cup ( optional)

Turmeric – ½ tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Salt – ¾ tsp ( according to taste)

Garlic paste – ½ tsp

Ginger paste – ½ tsp

Oil – 1 tbsp

Method

Heat oil and add chopped onions and turmeric. Sauté them till golden brown and add chopped fenugreek leaves. Add green chillies, cumin powder, salt , ginger and garlic pastes. Sauté them for 2 minutes and add chopped spinach. Cook it with little water, lid closed and medium flame for 5 minutes. Stir the mixture and add chopped tomatoes, mix and cook the same again for 5 more minutes on medium flame. Add red chilli powder , coriander powder , mix well and cook until oil starts to separate a little with the gravy. Remove from heat and serve hot with Flour tortillas or Steamed white Rice.

Spinach & Indian cheese ( Palak Paneer) curry

Spinach & Indian cheese ( Palak Paneer) curry

Ingredients

Fresh Spinach – 1 bunch ( just leaves)

Paneer cubes – 2 cups

Chopped onions – 1 cup

Chopped green chillies / jalapeno – 1 ½ tbsp

Finely Chopped tomatoes( Roma tomatoes) – 1 cup

Fenugreek leaves (Indian name – Methi leaves) – chopped – ¼ cup ( optional)

Turmeric – ½ tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Cinnamon powder – ½ tsp

Crushed Cloves - 2

Salt – ¾ tsp ( according to taste)

Garlic paste – 1 tsp

Oil – 1 tbsp

Method

Boil spinach leaves in water for 3 minutes and transfer leaves to cold water immediately.

Grind the spinach leaves with green chillies to a paste. Do not add extra water

Heat oil in a wide sauce pan, add crushes cloves, garlic paste and onions. Sauté them till onions are golden brown and add the cumin, coriander and cinnamon powders. Add turmeric, fenugreek leaves and chilli powder and stir them for 3 minutes. Add tomatoes, salt and cook them in medium flame, lid closed … sometimes stirring constantly till oil separates out in the paste. Now add the Spinach paste on low flame and stir constantly , until both pastes are blended well. It takes about 5 minutes. Make sure to stir constantly to avoid any sticking at bottom, add little water if needed. Add cheese cubes to this gravy and cook for 2 minutes with lid closed on medium flame. Remove from heat after two minutes.

Serve Hot with Heavy cream ( if you like it as is  ) . Also can serve hot with Flour Tortillas or Steamed white Rice.

Spinach curry

Spinach curry

Ingredients

Fresh Spinach – 1 bunch – finely chopped

Chopped onions – ½ cup

Chopped green chillies / jalapeno – 1 tbsp

Fenugreek leaves (Indian name – Methi leaves) – chopped - ½ cup ( optional)

Mustard seeds - ½ tsp (optional)

Cumin seeds – ½ tsp (optional)

Turmeric – ½ tsp

Red chilli powder – 1 tsp

Salt – ¾ tsp ( according to taste)

Chopped Garlic (not minced) – 1 tsp

Oil – 1 tbsp

Method

Heat oil in a sauce pan and add mustard and cumin seeds (optional ingredients). When they start to splutter , add chopped garlic and chopped Onions. Sauté them for 2 minutes or till golden brown. Add turmeric, chopped green chillies, and fenugreek leaves. Stir them for 3 minutes and add chopped spinach. Stir it well till the oil is coated to all leaves. Reduce the flame to medium , close the lid and cook for 5 minutes. Spinach would be losing the water and cooking in its water. Add salt and red chilli powder, cook for 5 minutes and remove from heat.

Serve hot with Flour tortillas or White steamed rice. Add sour cream or heavy cream on top, if you like it.