Nutty Bhendi Chutney/ Nutty Okra Chutney/ Okra Chutney/ Bhindi Chutney


I've not found a person yet, who dislikes Bhendi. I  love this vegetable and when ever am given this veggie to cook, mostly I make deep fried okra. It's Perfect with dal chawal and its my family favorite. (But I still say, don't have deep fried foods very often)
This vegetable has good benefits. Its high in fiber, minerals and vitamins.  It is one of the vegetables with highest anti- oxidants such as beta-carotene, xanthin and luetin.
They are rich in the B- complex group of vitamins and vitamin -K which is a co-factor for blood clotting enzymes and it helps in strengthening of bones. So using this amazing veggie, I made this yummy chutney. This can be served with rice, spiced rice or chapatis, So lets get started!! 




To Make This Recipe, You'll Need :



First step, to cook the okra : 

Okra/ Ladys Finger/ Bhendi
200 Grams
Oil (No Picture)
1 Tablespoon + 1 Tablespoon for tempering

For the Nutty Chutney base :

Roasted White Sesame Seeds Powder/ White Til
50 Grams
Roasted Peanut Powder
50 Grams
Tamarind Extract/ Juice
100ML to 150 ML approx
Green Chilli + Garlic Paste
12 Green Chillies + 10 Garlic Pods
Cumin Powder/ Jeera
1 Teaspoon
Methi Powder/ Fenugreek
¼ Teaspoon
Salt
To Taste

For Tempering the chutney :

Split Urad Dal
1 Teaspoon
Cumin Seeds
½ Teaspoon
Curry Leaves
Few
Dried Red Chillies
Few
Mustard Seeds
½ Teaspoon
Chopped Onion (raw onion to mix in the chutney)
1 Nos








Method :

1. First add oil to the pan and add the okra to cook well. 



2.  To a clean bowl add roasted sesame powder, roasted peanut powder, cumin powder(jeera), methi powder(fenugreek), green chilli + garlic paste (see notes), salt and finally add the tamarind extract and mix well. You could also add water to adjust the consistency of the chutney. Add the cooked okras to the chutney base.

3. Now for the tempering, in a hot kadai, add oil, when the oil gets hot, add split urad dal , when they slightly change its color, add mustard seeds, jeera, let it pop, to that add curry leaves and dry red chilies. Remove from heat and add this tempering to the chutney.  




4. Next, add the raw onions to the chutney and serve!! 



Enjoy! 

Notes : 
1. Add tamarind extract, green chillies and salt according to your taste. Tamarind extract should be between 100ML to 150ML. According to the sourness add green chillies. 
2. I made my green chilli + garlic paste by first frying them in the the oil and later ground it into paste

Enjoy Nutty Bhendi Chutney!!




Thank You For Visiting  Blessy's  Kitchen :)




Roasted Masala Kaju/ Roasted Masala Cashews



This is a simple and easy recipe. I love cashews and when I learnt to make something yummy with it under 10 minutes, why not to try my hands on it! In my childhood, I had only the salted ones which my dad would do like a micro snack for us. Today its not the classic one but a different version of the Roasted Kaju/ Cashews. It's time for  Masala Kaju!!  Generally, Roasted Masala Kaju includes many Indian spices, but I have made using only few and it tasted good. 
Recipe courtesy: Sanjeev Kapoor Khazana


To Make This Recipe, You'll Need : 

Kaju/ Cashew Nuts
1 Cup
Onion Powder
1 Teaspoon
Garlic Powder
1 Teaspoon
Red Chilli Powder
1 Teaspoon
Chaat Masala
1 Teaspoon
Salt
To Taste
Ghee (or) Oil
1 Teaspoon





Method :

1. To a small clean bowl, add all the spice powders and mix well. 


2. Now that your spice mix( dry masala) is ready, to a pan add the kaju and ghee. 
3. Roast on the medium flame until they turn golden in color. This will take about 6 to 7 minutes. 
4. To the roasted kaju add the spice mix according to your taste. (remove from heat and add the spices)


5. Enjoy! 



Thank You For Visiting Blessy's Kitchen :)





Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli





This is my childhood favorite sweet flat bread :). Am very happy to post this recipe because now, I can make this on my own without others help.This is my first try on Sweet Chapati/ Puran Poli and they turned out to be so delicious. Soft bread coated with ghee (clarified butter) and sweet filling with cardamom flavor, ummmm!! This delicacy is made in many parts of India. So the flavorings and  names vary from place to place. Today, I have used the default, basic, green cardamom powder to flavor my puran(sweet lentil stuffing) while others use dry ginger, star anise, cinnamon, fennel (saunf) to flavor it. I have used Chana dal (Split bengal gram) and jaggery to make the puran, Gujarati's use Toor dal(Arhar, Pigeon pea), sugar or jaggery for the puran. I also learnt, these are served with vegetarian curries! It's a big no for me. I have these with ghee and hot milk or simply on its own. Anyway, that's up to you, how you wanna eat! I grew up calling these as Sweet chapati. But, these are widely known as Puran Poli. Puran = sweet filling, Poli = the outer covering. 
If you are a beginner, follow the given steps carefully and succeed in making these yummy polis. Now I don't need to wait for a festival to come, its a festival when ever I make them!!






To Make This Recipe, You'll Need :

For the Dough/ Poli :


All Purpose Flour/ Maida
250 Grams
Chirote  Rava
250 Grams
Oil
100 ML
Salt
1 Teaspoon
Water
As required to make the dough

For the Puran : 


Split Bengal Gram/ Chana Dal
500 Grams
Jaggery
500 Grams (or) according to your taste
Green Cardamom Powder/ Elaichi Powder
1 Teaspoon
Salt (Optional)
A pinch

For Roasting the Puran Poli : 

Ghee/ Clarified Butter
As required






                                           Method :

1. Soak the chana dal in water for about 4 hours (the longer you soak, faster it cooks)

To Make The Dough :

1. Add all purpose flour/ maida, chirote rava, salt and mix well. To this add enough water and make a soft dough. To this add the oil and continue to knead it for about 10 minutes (By this time oil will be absorbed and the dough becomes soft).
2. Cover this dough and rest it for about 2 hours.






Cover this dough and rest for 2 hours.


To Make Puran :

1. Cook the soaked split bengal gram/chana dal in the pressure cooker for 1 whistle and place the hot pressure cooker under the cold running water. This is to stop the cooking process of the dal. We want the chana dal to be cooked yet retain its shape. In my case, I soaked the dal over night and in the morning I cooked it on low flame for 15 minutes.
Check the below pictures to know how dal should be after cooking it.


The dal should get mashed when pressure is applied. That's how you know its cooked and ready to be converted into Puran.
2. Once you've boiled or cooked the dal, strain the water using a strainer and spread the dal on a plate or a clean cotton cloth. (This is to remove the moisture from the dal. I have used plates but I suggest to use a clean cotton cloth)
3. Once your dal is moisture free, add the dal and jaggery to a food processor or mixer jar and make it into a smooth paste. 
4. To this paste add green cardamom powder/elaichi powder and mix well.  This paste is called Puran. 


Add Elaichi and mix well. Puran is ready..
 Once your dough and the puran are ready, it's time to make the Puran Polis.

1. This is very simple. It's just like making any kind of paratha's you make at home/ any stuffed flat breads. 
2. Make balls of puran and dough. (Puran balls should be bigger than the dough balls) 
3.  Dust the board, place the dough ball and make a small circle. To this add the Puran ball and cover from all the sides. 
4. Flatten this stuffed ball with your fingers lightly, moving from center to the edges so that the puran spreads evenly inside. 
5. With a rolling pin, gently roll it into a flat chapati. Remember no pressure during this process. 
6. Now, roast the puran poli on a medium hot tawa/pan on both the sides. Remove and apply ghee/ clarified butter on both the sides. 





Enjoy!!!








   Notes : 

1. If  chirote rava is unavailable, use fine semolina or grind the regular semolina at home. Or you could use only maida for your polis. Health conscious pals can use wheat flour. 
2. After you strain your dal, use the dal water in the preparation of rasam, sambar , dal etc.
3. You could apply ghee to the puran polis while roasting them or apply after removing from flame. I liked the second method.
3. After grinding dal and jaggery together, if you end up with a liquidy puran , then simply cook the puran on stove until it thickens up.


If you over cook your dal, this is the extra step you have to follow!! 
 I hope this post will help you in making good Puran Polis.  Ping me on my facebook page if any further help needed. That's all for now. Bubbyyee. Take care! 





       

                           Thank You For Visiting Blessy's Kitchen :)

                                   









Madtongsan/ Korean Fried Peanut Cookies/ Sticky Korean Fried Cookies




So I made these cookies after watching Maangchi's Youtube channel. She is a sweet, cute and super active youtube chef teaching South Korean food since 2007.. Coming to the cookies, these are first fried in the oil until they get nice golden brown and next they are baked in the oven for few minutes. This way the cookies stay crunchy. Finally they are tossed in the sticky sauce and coated with the peanuts. This cookie is like a cake which has been crunchy-fied, it taste also reminds me of twix bar and snickers. If you have already tried these cookies, did you also go into the chocolate zone? If you're new to this recipe, try it and share your experience here. 



To Make This Recipe, You'll Need :


Egg
1
Sugar Powder
1/4th Cup
Salt
1/4th Teaspoon
Oil
1 Tablespoon + For Deep Frying
Vanilla Essence
1 Teaspoon
All Purpose Flour / Maida
1 Cup 
Baking Powder
1 Teaspoon

To Make the Sticky Glaze : 


Rice Syrup or Light Corn Syrup
1/4th Cup
Sugar
2 Tablespoons
Water
2 Tablespoons
Roasted Peanuts (Chopped)
1/4th Cup





                                                     Method : 
1. First begin by adding an egg, sugar powder,vanilla, oil(1 Tablespoon/no pic in the collage) and salt to a mixing bowl and mix everything until combined. 
2. To this add the flour, baking powder mix well until it forms a dough.


3. Cover and rest this dough in the refrigerator for 30 minutes.
4. After refrigeration of the dough, take little amount of dough, make a log and start rolling into thin rope. Cut this dough ropes 2 inches long pieces.
5. Heat oil moderately and fry these dough ropes until they turn golden brown (Fry on low flame only) 

6. Now preheat your oven to 200 degrees Celsius for 10 minutes and bake these fried cookies in the oven for about 7 minutes. 
All ovens are not same, so keep an eye on it not to burn your cookies. Once your cookies are out of the oven, next its time to coat them in the Sticky Glaze.

Making the Sticky Glaze: 

1. Add Light corn syrup, sugar and water to a sauce pan, turn on the stove and wait until it thickens up and get one thread consistency. (Do not use your spoon to stir this glaze mixture while the sugar is melting). 
2. When the glaze starts to bubble , now insert the spoon and check for the thread consistency. Once the glaze is ready, add the fried- baked cookies and toss well and finally add the chopped/ crushed roasted peanuts and toss well again. (I used plain peanuts, not salted ones)
3. Transfer on a baking sheet and spread on it so that they don't stick to each other. Once they are cool, you are ready to munch on the Korean Cookies, Madtongsan!!


  







Enjoy and A Very Happy New Year!! 

Thank You For Visiting Blessy's Kitchen :)