Sep 30, 2013

Zebra Cookies/ Marble Cookies

Today I shared one more cookie recipe i.e. Zebra Cookies or Marble Cookies. These cookies are prepared with two different types of dough, where I used vanilla and cocoa flavor dough. My first recipe under ABC series is Almond Cookies and again my last recipe is also cookie, Zebra cookies. This recipe is completely eggless recipe.

Here is the list of six recipes under baking category:

Zebra Cookies

Preparation Time: 30 Minutes
Cooking Time: 15 Minutes
Servings: 30 pieces
Category: Cookies

1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
3 Tbsp. Cocoa Powder, sieve
3/4 Cup Butter, soften
3/4 Cup Sugar, powered (to taste)
1/2 Tbsp. Vanilla Essence
2 Tbsp. Milk (lukewarm)

For Zebra Cookies

Sieve the maida and baking powder together two times and keep aside.
Whisk the butter, sugar and vanilla essence together by using electric mixer or hand whisker until to creamy texture.
Fold the flour in creamy mixture in small batches and prepare smooth dough. 
Add little lukewarm milk, to prepare smooth dough. (Optional)

Divide the dough into two portions and add sieve cocoa powder in one portion and knead lightly.
Now plain one is vanilla dough and addition with cocoa is chocolate dough. 
Divide the both dough into two or three parts and roll each portion properly.
Place the foil sheet or butter paper sheet on tray. 
First place the chocolate layer and then place the vanilla layer on the top of chocolate. 
Again do same with other layer and cut into rectangle form. (See pictures)
Preheat the oven for 10-15 minutes on 180drgree Celsius at baking mode. 
Place the cookies on butter paper or greased baking sheet. 
Bake the cookies for 8-10 minutes until to crisp in preheated oven at 180 degree.
Remove the baking tray from oven and let cookies cool at room temperature. 
Serve with tea or coffee or store in airtight jar.

For Marble Cookies
For marble cookies, just combine the both vanilla and cocoa dough together in form of round shape and divide the equal portions.

Give the shape of round or use cookies cutter. 
Bake the cookies for 8-10 minutes in preheated oven at 180 degree cel.

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Sep 29, 2013

Yogurt Crunch Pudding

Today I post one of very interesting and easy fusion recipe “Yogurt Crunch Pudding”, which made with yogurt, fresh fruits and cornflakes. Cornflakes and fruits both gives crunchy bite and yogurt gives creamy texture. Even I was added vanilla, cardamom, and honey for flavoring and for base, use biscuit crumbs.  You can choose any three four combo of fruits which available in season. I prefer citric and juicy fruits for any dessert which are good for health plus increase the taste of dessert to.

You can prepare biscuits crumbs at home with two simple steps. First, put the biscuits in jar and second, grind them. Now only one more letter is left to reveal under ABC series.

Here is the list of all eight recipes under ABC series...

Yogurt Crunch Pudding

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Servings: 4
Category: Fusion

For Pudding
2 1/2 Cup Curd, hung
1/2 Cup Mango, chopped
1/2 Cup Kiwi, chopped
1/4 Cup Apple, chopped
1/4 Cup Pomegranate kernels
1/4 Cup Cornflakes, crushed
2 Tbsp. Honey
1/2 Tsp. Vanilla Essence
1/4 Tsp. Cardamom Powder

For Base
1 Cup Biscuits crumbs
2 Tsp. Sugar Powered
2 Tbsp. Butter, melted

For Garnishing
Pistachios, halves
Pomegranate Kernels

Combine biscuits crumbs, melted butter and sugar in bowl and rub with fingertips.
Place the thick layer in serving bowl or dish and keep in freeze for 10-15 minutes to set.
Combine pudding ingredients in large bowl and pour over the base.
Garnish with chopped pistachios and pomegranate kernels.
Place in freeze to set and serve chilled.

You can use any three or four combo of fruits.
Add sugar and honey according to taste.
You can use chop dry fruits too instead of cornflakes. 

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Sep 28, 2013

Xacuti Curry with Potato Dumplings- Goan Cuisine

Xacuti curry is classical non-vegetarian Goan recipe, which prepared with xacuti masala and chicken or mutton stuff. But Simply Tadka is vegetarian food blog, so I prefer to prepare potato dumplings instead of non-vegetarian stuff.

Xacuti Curry (vegetarian version) is made with potato dumpling cooked in Gaon flavors of spices, tamarind and onion-tomato paste.

Here is roundup of all six recipes under regional category.
Xacuti Curry with Potato Dumplings

Preparation Time: 40 Minutes
Cooking Time: 35 Minutes
Servings: 3
Category: Goan Food

For Potato Dumplings
4 Potatoes, boiled
1/2 Cup Peas, Boiled
2 Tbsp. Green Coriander, chopped
2 Tbsp. Cornflour
Salt to taste
2 Tbsp. Bread Crumbs
Oil, for deep frying

For Curry
1 Large Onion, chopped
2 Large Tomato Puree
1 Tsp. Ginger-Chili paste
1 Tbsp. Tamarind Paste
3 Tbsp. Xacuti Masala
Salt to Taste
1 Tbsp. Oil
Onion Wedges, for garnishing
Boiled Peas, for garnishing

For Xacuti Masala
3 Tbsp. Desiccated Coconut Powder
2 Tbsp. Sesame Seeds
1 Tbsp. Peanuts
1/2 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
2 Sticks Cinnamon
6 Cloves
6 Red Chili- Dried
1 Tbsp. Coriander Seeds
1/4 Tsp. Nutmeg
1/2 Tsp. Fennel/ Saunf

For Xacuti Masala
Dry roast all masala ingredient except coconut in pan and keep aside to cool.
Grind coconut and roasted ingredients together in mixer.
Xacuti masala is ready to use for curry.

For Potato Dumplings
Mash the boiled potatoes and peas together in large bowl.
Add salt, cornflour, chopped coriander and bread crumbs and knead as soft dough.
If you found dough is moist add enough bread crumbs to prepare smooth dough.
Divide the dough into equal portions and give the round ball shape.
Heat the sufficient oil in pan on high flame and fry them until to golden and crisp on low flame.
Remove the dumpling and drain them on kitchen towels.  

For Curry
Heat the oil in pan. Add ginger chili paste and onion, sauté until to translucent.
Add tomatoes puree and sauté until to start leaving oil.
Add xacuti masala and tamarind paste. Mix well.
Add 1 cup water and boil for five minutes.
Add salt and dumpling, mix well and cook for two minutes more.
Garnish with boiled peas and onion and serve hot xacuti curry with rice or chapatti.

For non-vegetarian, you can add meat balls or chicken in same recipe instead of veg balls.
If potato ball starts scattering, roll the ball in bread crumbs and keep in freeze for 10 minutes to set.

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Sep 27, 2013

Wheat Rava Adai/ Broken Wheat Adai

Today I share Wheat Rawa Adai from south region under regional category. Generally wheat rawa is known as broken wheat or daliya. It is a good source of iron, magnesium, fiber and phosphorus. It’s a very valuable and healthy meal for people who are concerned about heart and health both. Broken wheat can be stored in airtight jar in cool and dry place for future use.

Commonly I used broken wheat to prepare boiled daliya, vegetable daliya, daliya upma, lapsi but adai or dosa is really very new to me. Personally I have less idea about South Indian flavors, so I adopt this recipe from Kamla’s Corner. First I have little confusion about wheat rava, means wheat rava is daliya or semolina. But thanks to Kamla who tell me about wheat rawa is same as daliya or broken wheat. You can serve this adai recipe with green chutney or coconut chutney. 

Preparation Time: 4 Hours
Cooking Time: 15-20 Minutes
Servings: 4 Adai
Category: South Cuisine
Recipe Source: Kamla’s Corner

1/2 Cup Broken wheat/ Wheat Rawa
1/4 Cup Red Split Gram/ Tuvar dal
1/2 Tbsp. Black Skinless Split Lentil/Urad dal
1 Tbsp. Green Gram/ Green Moong Dal
1 Tbsp. Bengal Gram/ Chana Dal
2 Whole Dried Red Chilies
Pinch of Asafoetida
Salt to Taste
1 Green Chili
1 Medium Onion, Chopped
5-6 Curry leaves
Oil for shallow fry


Wash and soak the lentils and grams for 3-4 hours in water.
Clean and soak the broken wheat or daliya for one hour in water. 
(Just cover the daliya with water)
Grind the soaked grams with enough water.
Place the batter in separate bowl and mix with broken wheat.
Add onion, green chili, curry leaves and salt. Mix well.

Grease the oil in non-stick pan or dosa tawa. 
Add spoonful batter and spread with ladle.
Cook the adai from both sides till to golden.
Serve hot wheat rawa adai with coconut dip. 

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Sep 26, 2013

Vendakkai Poriyal/ Okra Stir Fry

Now time to share one more recipe under regional category, i.e. Vendakkai Poriyal which starts with letter V. Vendakkai is known as Okra or lady’s finger in English and bhindi in Hindi. For this recipe, you have to stir fry the bhindi with onion and give the tempering of mustard seeds, curry leaves and urad dal. Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium. 

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 2
Category: Veg Stir fry

2 Cup Ladyfinger/ Okra, Chopped
1 Large Onion, Chopped
1 Green Chili, Chopped
1 Tsp. Ginger Paste
1 Lemon Juice
Salt to Taste
1/2 Tsp. Red Chili Powder (as taste)
1/2 Tsp. Turmeric Powder
1 Tsp. Sambhar powder
2 Tsp. Coriander Powder
For Tempering
2 Tbsp. Vegetable Oil
1 Tsp. Mustard Seeds
Pinch of Asafoetida
5-6 Curry Leaves
1/2 Tsp. Urad Dal

Wash and chop the ladyfinger into small pieces.
Heat the oil in pan and add tempering ingredients, when they start splutter.
Add onion, green chili and ginger paste and saute till to translucent.
Add chopped okra, sambhar masala, coriander powder, red chili, turmeric and salt.
Mix well and cook till to okra become soft.
Add lemon juice, which increase the flavor of dish.
Serve hot vendakkai poriyal or okra poriyal with chapatti.

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Sep 25, 2013

Urulai Kizhangu Roast/ Spicy Aloo Roast

Potato is common vegetable which always available in domestic kitchen. Whenever I feel lost in choosing menu or do not found any vegetable in kitchen. For that moment, Potato is great solution. Lots of people think potato is full of carbohydrates and fats which increase the weight but it’s a myth. Potatoes are also essential for daily nutrition which preventing kidney stone problem and helpful in brain functioning and better skin both.

Now I have to cook something with alphabet U, so I thought to cook potatoes in south style. In south region, potatoes known by urulai kizhangu, and gives mustard seeds and curry leaves tempering. But in North side, we give only cumin tempering and call jeera aloo serve with chapatti and curd. Even you can use baby potatoes also for same recipes which look prettier. For this recipe, you have to roast the boil potatoes in tomato puree and spices. It's a very simple and tempting potato recipe. 

Preparation Time: 10-12 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: South India Food

4 Medium Sized Potatoes, boiled and diced
2 Small Tomatoes, chopped
1 Small Onion, peel & chopped
1/2 Tsp. Ginger, chopped
2 Green Chili, chopped
Salt to taste
Red chili to taste
1/2 Tsp. Turmeric Powder
1 Tbsp. Coriander Powder
Green Coriander, chopped for garnishing

For Tempering
1 Tbsp. Oil/ Ghee
1/2 Tsp. Cumin Seeds
1/2 Tsp. Mustard Seeds
1/4 Tsp. Asafoetida
5-6 Curry Leaves
1/2 Tsp. Urad Dal

Grind the tomatoes, onion, green chili and ginger together as smooth paste.
Boil and chop the potatoes into cubes.
Heat the ghee in non-stick pan.
Add cumin seeds, asafoetida, mustard seeds, urad dal and curry leaves.
When they starts splutter, add tomatoes mixture into pan.
Sauté until to tomatoes start leaving oil and add spices expect salt.
Add chopped potatoes with little water (2 tbsp) and cook for 3-4 minutes.
Add salt as taste and mix well. Remove from the heat and garnish with fresh coriander. 
Serve hot urulai kizhangu roast or spicy aloo roast.

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Sep 24, 2013

Thapuda Chaat

This time I shared “Thapuda Chaat”, get this idea through one regional TV Show. Two years ago, I saw thapuda chaat recipe in this show which attracts me lot. Now I get the chance to explore this recipe in my kitchen and share in my blog with readers. This cakes are really so tasty and spongy. These cakes are healthier more than potato cakes or tikki.

Thapuda chaat is platter of semolina and curd, based cakes and serves with sauces and curd as spicy street chaat.  This is my last recipe under street food category for BM#32 ABC Series. I choose carrots, onions and capsicum for this cake.

Here is list of all six recipes under street food:

Preparation Time: 30 Minutes
Cooking Time:  20 Minutes
Servings: 3
Category: Street Food

1 Cup Semolina
1/2 Cup Curd
1/3 Cup Onion, finely chopped
1/3 Cup Carrot, grated
1/3 Cup Green Bell Pepper, finely chopped
2 Green Chilies, finely chopped
2 Tbsp. Green Coriander, chopped
1 Tsp. Ginger, grated
1/2 Tsp. Fruit Salt
Salt to taste
1/2 Tsp. Black Pepper

For Tempering
2 Tbsp. Clarifying Butter/ Oil
1/2 Tsp. Mustard seeds
4-5 Curry leaves

For Garnishing
Sweet tamarind Chutney
Green Coriander Chutney
Roasted Cumin Powder to taste
Black pepper Powder to taste
Salt to Taste
Chaat Masala to taste
Red Chili Powder to taste
Green Coriander, chopped

Combine the curd and semolina in bowl as thick consistency batter and keep aside for 15 minutes.
Finely chop the onion, carrots, bell pepper, coriander and chili.
Combine the chopped vegetables, ginger, salt, black pepper in curd mixture as fine paste.
Heat the ghee or oil in non-stick pan, add mustard seeds and curry leaves.
Add fruit salt in paste and mix well.
When mustard starts splutter, place the spoonful batter in pan.
Cover it for 10 minutes to cook completely. Flip it and cook again another side till to golden.
Follow the same procedure with remaining batter.
Now time to plating, Place the two to three cakes in one plate.
Spread curd, sweet chutney and green chutney.
Garnish with chopped onion, coriander and sev.
Sprinkle chaat masala, salt, red chili powder and roasted cumin powder.
Thapuda chaat is ready to serve.

Semolina and curd ratio must be 2:1.
You can replace the vegetables as per choice.
If you want to skip the fruit salt, just keep the semolina and curd batter for 4-5 hours to ferment.

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