Fresh Coriander Tokku(Reposting)

Tried and tasted by Nivedita

Hi All,

I am on holidays, but I can  break my break and post if I wish. I am not able to post the new recipes, but definitely can repost my archived recipes.

So here I am with my one of favourite chutney and to be honest, I totally forgot about this. Today when I was reading a post on PJ's blog, I saw the event going on. I just digged my blog to get some recipes with coriander and I got this one. 

I posted this one in the year 2009 and I got only 7 comments. I hope you all will like this chutney and leave few more comments to make me happy, Arre!!! I am a senior blogger now :-) at least for that sake!!!

Jokes apart,

This is a real blessing when you are I mean your kitchen is out of fresh coconut.

Check the original post here.

Ingredients:

Fresh Coriander - 2 bunch, washed and cleaned

Dry red chilly - 4 to 6 (according the taste and the variety)

Methi seeds - 1 tsp

Jaggery - 2 tbsp

Tamarind paste - 2 tbsp

Salt to taste

For tempering,

Oil - 1 tbsp

Mustard seeds - 1 tsp

Hing - a pinch

Method:

Dry roast the red chilly and methi seeds. When cold, add other ingredients and put in a mixie or blender to make fine paste. Adjust the seasoning.

Heat oil in small kadai, add mustard seeds. Off the stove and add hing. Add this to the ready paste.

The Fresh coriander tokku is ready to serve.

Sending it to Kirthi's

Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro

which is originally started by 

PJ of Seduce Your Tastebuds

Keep Smiling,

Mouth Watering Pickles(RE remixed and Reposted)

Tried and tasted by Nivedita

Hi All,

Pickles................. Summer is here, the perfect time to make Pickles and store it for full one year. In our house it never remains for one year :-) 

The life of the pickle depends on the person. I do believe it, the pickle what me or my mom prepares, never remain good after a week or two. My both the kids love pickles, and I don't like to bring the one's which we get in the market. I do bring some good brands, just in case of emergency.But the Garlic Pickle from MTR brand is always there, as I am not able to get that taste at home, and Rajul lovvvvvves it.

But, I keep on trying instant pickles at home. 

The below links are from my archived posts. Recently not tried any pickles. Hopefully I will try this month, as the summer is here.

I think, this reposting of these pickles is last time in my blog. These pickles are participated in most of the events :-)))))

RE- REPOSTING few recipes :

Two pickles( remixed & reposted) :-

      '

Red Chilly Pickle

Mixed fruit pickle

for Hima's ongoing Event:

Announcing Pickle/Achar/Uragayi Mela Event

Keep Smiling,

Remixed and Reposted recipes for 2 events

Tried and tasted by Nivedita

Hi All,

 Am I a lazy person or  am I a last minute person? Depends :-). I keep on delaying the works till the deadline.

Then, just before 2 days of any project(let it be here in blogging or my school work or selecting a saree to wear for any function), I will start my work. This is what happened with me this month. But, I had genuine reasons to postpone the posting.

Here, now I am with many recipes under one post for different events. These are from my archived posts.

First one:

Sending

Ginger Pickle

Garlic Rice:
(original link here)

Left over rice - 1 cup

Onion - 1 small, finely chopped

Curry leaves - few

Garlic - 8 to 10 small cloves( 4 to 6 if taking big one)

Chilly powder - 1 tbsp

Turmeric powder - 1/2 tsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds -1 tsp

Salt taste

Sugar - 1 tsp

Fresh coriander - 1 tbsp, chopped to garnish

Heat oil in a kadai. When hot, add mustard seeds and wait till splutter. Add cumin seeds, curry leaves, onion and fry for few seconds.  Add crushed garlic and fry till brown. Add chilly powder, turmeric powder and salt. Mix well. Add the rice, mix well. Add sugar and fresh coriander. Cook for a minute. Cover and keep for few minutes for rice to get the garlic flavor. 

Enjoy hot garlic rice.

Single serve

for Sara's Healing Food - Ginger and Garlic Event Announcemen...

(the brainchild of  Siri)

Second One:

Sending

Mixed Fruit Curry

Bread and Fruit bars(M/W grilled)

Pineapple Chutney

For Smita's "Cooking with Fruits" Event

Keep Smiling,

Remixed and Reposted recipes for the event

Tried and tasted by Nivedita

Hi All,

When I was checking my recipe list, I got many sweet recipes, which are sugarless. This made my work easy to post the recipes for the event. I wanted to try new recipes, but could not because of my poor time management.

Here I am reposting the recipes.

First one is,

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Second one is,

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Third one is,

Biscuit Poli for Holi

Sending these to

Sara's ongoing event 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

Keep Smiling, 

Jowar Rotti (from the past)

Tried and tasted by Nivedita

Hi All,

The art learnt is never out of your mind. There is a saying in Kannada : "Vidye kalitu mareyabeku"

Thats what I checked it today. It was a regular cooking for me to make Jowar rotti when I was in UAE. But after I came back to India, I totally stopped making it as there is an old lady who makes it everyday. But today I thought of trying it whether I have forgotten to make or what. And I could make rottis very well.

Look at the photo:

I prepared nice soft and thin rottis.

Link for the recipe is Jowar rotti(Jolada rotti)

Keep Smiling,

Rasagulla and Dry Jamun-Reposted for the event

Tried and tasted by Nivedita 

Hi All,

You have already read about my weakness about Bengali sweets. I love any bengali sweets. May be because my name is Bengali: Nivedita, :-),

Here are the links for those lovely recipes which I tried at home. 

Re posting the link for those recipes for 

PJ's event  

Celebrate Sweets-Bengali Sweets which is started by  me.

First one is :

Rasagulla

 Second one is  

Dry Jamun

Keep Smiling.

Entries to 30 Best Recipes of 2010

Tried and tasted by Nivedita

Hi All,

Don't you all think that its difficult to judge ourselves!! I am sitting in front of my system, reading all the posts in the blog to choose the best two recipes, but so much confused. These are my babies, how can I choose only two  the best posts!! For me each post is good and the best!  

But, I have to choose only two as there is a rule in the event to choose only two. After thinking for a long time I have taken these down two for the event.

Tri Colored Chapatis and Tomato Chutney!  I love these chapatis because of the colors and I feel so happy to see my kids enjoying eating these. These are good for breakfast, for traveling, for kids, for parties.....

and  Tomato Rasam Cubes These cubes are feathers to my cooking talent. I was so happy when I thought about this recipe and I got it right and perfect.

I am sending these two babies to 

Chako's Kitchen's ongoing event :

‘THE 30 BEST RECIPES OF 2010′ 

Wish me all the best. And my other blogger friends too.
 

Keep Smiling,

Two pickles( remixed & reposted)

Tried and tasted by Nivedita

Hi All,

One more set of food for reposting.  NO need of any introduction to these yummy, tangy friends which help us to enjoy each bite. And if you are feeling sick or on those early days or months!!(??), these pickles are soothing to our tongue!! Am I writing something wrong? Forget it.

Remixing my recipes from the archive for my event:

First is my daughter's favorite pickle :Ginger Pickle

Second one is My husband's favorite : Lime and chilly pickle

Sending it to my event 

Event Announcement ~ "Complete My Thali(CMT)-Pickle...



Keep Smiling,

Reposting Halwa recipes for my event

Tried and tasted by Nivedita 

Hi All,

I was surprised when I checked my archived posts and got these many halwa recipes. Just giving the links with photos as these are many to repost alone. 

Carrot and Orange Halwa

Sending my Heart to My Valentine!!!

Polished wheet halwa (ಗೋಧಿ ಹುಗ್ಗಿ ) for new year!

Instant coconut halwa

Carrot burfi

This goes to my event, 

EVENT ANNOUNCEMENT - CELEBRATE SWEETS~HALWA!!!!!

I wish to thank everyone who has participated in my event and those also who tried but could not for some reasons. 

I will be posting the round up in the first week of August.

Keep Smiling,

Two sweets and one Savory - Remixed and reposted for the event

Tried and tasted by Nivedita 

Hi All,

July month is going to end... Festivals are in queue! All will be busy in making sweets for the festivals. Its really a good idea to think of the sweets we will make for each festival and keep the recipe in hand. Most of the times, each festival has a particular sweet to prepare. Check this site for details. Good collection of recipes for each festival.. blessingsonthenet

I am reposting two of my sweet preparations and one savory item for the event EFM - Sweets and Savories for Diwali Series! held by Sri of  Me and My Kitchen

 

The First one is, Peanut Gujiya 

Here is a sweet, which is usually prepared during Diwali. Gujiya or Karchikai is very common sweet in India. And the stuffing differs in each state and each region.

Giving you the recipe,

All purpose flour - 250 gm

Salt - 1/4 tsp

Milk - 2 tbsp

Oil - 1tbsp

Mix all with little water to make into soft dough, cover it with moist cloth. Keep it aside for an hour.

For stuffing,

Peanut - 1 cup, roasted. Remove the skin and clean it

Jaggery - 1 cup or less, depending on the sweetness of the jaggery

Dry Coconut, grated - 2 tbsp, roasted

Cardamom powder - 1/2 tsp

Salt - 1/4 tsp

Oil to fry

                                 

First, dry grind the peanuts for one round to make it coarse powder. Then add the jaggery, cardamom powder and coconut. Grind it again to make smooth powder. Transfer it into a bowl and add salt, mix it nicely.

Divide all purpose flour in to equal small lemon size balls. Roll into oval shape of palm size. Take one tbsp of ready peanut powder mix and put it slowly in the middle of  rolled puri.  Close it to neatly and bind it with water to give gujia shape. Repeat with other balls. 

Heat the oil in a kadai. When its hot, keep it on medium flame and fry all the gujiyas in batches.

You can store it for a week or 10 days.

The second one is, Sweet Coconut Rice

Coming to the recipe,

Rice(any variety which stays firm after cooking,) - 1 bowl (cooked)

Sugar - 3/4th bowl

Fresh coconut - 1 bowl(grated)

Ghee - 3/4th bowl

Cashew nuts and raisins - 6 each cut into pieces

Salt - a pinch

Cardamom powder - 1 tsp

Heat 1 tbsp ghee in thick bottomed pan. Fry the nuts and keep aside. In the same pan, add coconut. Fry for a minute. Add sugar. Mix well and let it cook till the sugar is dissolved with coconut. Add half of the ghee.Do not let it boil. Once, both are mixed properly, add the cooked rice immediately. You should be  always with the dish, stirring it always on medium flame. Now add some more ghee, salt and cardamom powder. Cook it only for one minute. Remove it from the fire. Add fried nuts. Mix it nicely and transfer in to serving bowl. If you delay, then it will become hard.

The sweet coconut rice is ready to serve.

The savory item is, Green chilly crispy poha

It is a must in our house to serve with other dry sweets. 

Thin poha - 250gm

Oil - 1/4 cup or less

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Peanut - 1/4cup

Dalia - 1/4 cup

Curry leaves - 15 to 20

Green chilly - 3 to 4, slit and cut in to two

Hing - a pinch

Turmeric powder - 1/4 tsp

Sesame seeds - 1 tbsp

Salt to taste

Sugar - 1 tbsp

Add oil in a kadai.Wait till the oil is hot, add mustard seeds. When splutter add cumin seds, peanut and curry leaves. Fry for sometime till peanut changes its color to golden color. Be careful as it may burn of if you delay or move away from kadai.

Now add green chilly and hing. Fry for half a minute. Add dalia and sesame seeds. Fry for half a minute. Off the heat. Keep on stirring. Now add Salt, turmeric powder. Let it cool.

Add the cleaned poha and sugar. Mix it properly. 

Take little quantity and transfer it into microwave safe bowl. (If you take more quantity, all the poha will not become crispy) Keep it on HIGH or 100% and run it for 30 seconds to one minute. Allow it to cool for 10 minutes.  Repeat with remaining poha. You will get crispy poha to eat.

Keep Smiling,