Friday, March 30, 2018

Gujarati Kadhi - A curd based besan curry

Kadhi is an authentic curd based curry made in the state of Gujarat. For this month's SShhhh secretly cooking , we are cooking from Gujarat. Mayuri Patel of gave me sour curd and coriander leaves. I decided to make this kadhi with the secret ingredients.

  If we have sour curd in our home , should try this delicious curry. Adding curd to gravies gives a distinct taste.

Requirements : 

1 cup sour curd
2 tbs chickpea flour / Besan
1/2 tsp ginger paste
1/2 tsp green chilli paste
3 cup water 
1 tbs sugar 
1/2 tsp Turmeric powder
Salt to taste

For Tempering :

2 tbs vegetable oil
1/2 tsp cumin seeds 
1/2 tsp Mustard seeds
2 sprig curry leaves
Asafoetida / Hing
1/4 tsp Fenugreek seeds
5 Dry chillies


  In a bowl , whisk together Besan flour , curd , salt , ginger paste , green chilli paste , turmeric powder , sugar and water. Make sure to mix without any lumps.

Heat a pan and add the oil .

Add in the mustard seeds and let it crackle.

Now , add the cumin seeds , fenugreek seeds , curry leaves , hing and dry chillies. Add the besan mixture and let it boil for five minutes along with required salt  and then simmer for ten minutes.

Take off from flame and add the chopped coriander leaves.

Serve the kadhi with steamed rice or roti.

Tuesday, February 27, 2018

Feijoada - Goan Black Eyed Peas Curry

--> For this February  , We are making Goan recipes for Ssshhh cooking secretly. I was paired with Poonam Bhachva of Annapurna. She gave me Black eyed peas and coconut.I made this delicious creamy goan black eyed peas curry known locally as Feijoada.

  This curry was similar to our Thattaipayaru ( Black eyed peas ) Kulambu but it uses coconut. we Won't use coconut.

 This was simple yet delicious curry goes well with roti or rice.

  Goan cuisine has the influence of portuguese because of it being a Portuguese colony. This Feijoada is a portuguese stew made with beans and meat. It can be made without meat and can use any bean of your choice. 

Requirements : 
2 cup black eyed peas 
2 onion 
6 garlic cloves 
4 Tomato 
1 inch piece of ginger 
1 tsp coriander powder 
1 tsp Chilli powder 
1 tsp cumin powder 
1/2 tsp turmeric powder 
Salt to taste 
1 cup coconut milk 
1 tsp Jaggery 
1 tsp Tamarind paste 
2 tbs oil 
1 tsp Lemon Juice
Coriander Leaves 
Method : 

Wash and soak the black eyed peas overnight.
Next day , drain the water and wash again.
Add the peas to a pressure cooker with enough water and cook for three whistles. 
Chop the onion , garlic and ginger. 
Puree the tomatoes into a smooth mixture.
Heat a large pan and add oil .
add in the sliced onion and saute till the onion turns golden brown.
Add the ginger and garlic , saute for a minute. 
Add the chilli powder , coriander powder , cumin powder and turmeric and give a quick stir.
Add the tomato puree and keep stirring for five to ten minutes or till the oil oozes on top. 

Now , add the cooked black eyed peas along with the water and stir well .

Add the jaggery , tamarind ,salt and coconut milk. Cook on simmer with covering for 10 minutes  with occasional stirring. 

Take off from flame and add the lemon juice and chopped coriander leaves.

Feijoada is ready to serve.

Serve this coconut flavoured curry with rice / Roti.

  1. Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.
  2. Top it up with lemon juice and chopped coriander and serve hot.
  3. Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.

Tuesday, February 13, 2018

Hotteok (호떡)- Korean Sweet Pancake#BreadBakers

For this month's Bread bakers the theme choosen by Wendy of A Day in the Life on the Farm  is Pancakes. As the fourth week of this month is dedicated as National pancake week , this theme was chosen. Pancake can be sweet or savory. They can be griddle cakes or oven baked. They can be healthy or decadent. Crepes , Blintzes , Abelskivers , Hotteoks , Dosas ...... 

  I choose to make this peanut stuffed Hotteok. Hotteok are korean sweet pancake . Though it resembled the Indian sweet Poli / Obbatu , which we commonly make with Bengalgram or coconut sweet stuffing .

  Hotteok is one of the most popular korean street food which is a sweet filled pancake. I had seen in my favorite korean dramas and shows.

The dough for hotteok is made from wheat flour , water , milk , sugar and yeast . The dough is allowed to double. A handful sized balls of this dough is filled with the sweet filling which contain brown sugar , honey , chopped peanuts and cinnamon. The filled dough is then placed on a greased griddle and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks. 
  In korea , ready - made dry hotteok mix is available in plastic package.

  Hotteok is believed to be originated from chinese merchants who immigrated to korea after the late 19 th century.

 Many like the traditional cinnamon and peanut filling , there are many new filling were developed in 21st century. They are green tea hotteok , pink bokbunja hotteok , corn hotteok , vegetable , kimchi , meat  and more....

  Hotteok are usually eaten during winter season in korea. Due to its high sugar content , a single hotteok may have as many as 230 calories.

Makes - 12 Hotteok
Requirements : 
3and half  cup all purpose flour 
1 tsp salt 
1tsp sugar 
2 tbs Instant Dry yeast 
1 and half cup lukewarm water 
Vegetable oil preferably sesame oil 

For Filling : 
1 cup dark brown sugar 
Half tsp cinnamon powder 
1 cup crushed roasted peanuts
Other nuts like walnuts , almond , pumpkin seeds , sunflower  seeds , seasame can be used. 

Method : 

In a bowl , mix the flour , salt , sugar , yeast well. 
To this add the lukewarm water and knead well into a smooth soft dough. 

Apply oil on the dough and cover the bowl with cling wrap and let it double in size. 

In the mean time , roast the peanuts and remove the skin . Crush the roasted peanuts and mix the brown sugar , cinnamon powder and honey. 

Apply little oil in the hand and divide the dough into lemon size balls. 

Take a dough ball in your hand , flatten into a cup shape with your hand and place a spoonful of filling in the center and seal  the edges.

In the same way make the remaining dough into hotteoks. 

Heat a griddle on the medium heat , apply the oil on the griddle .
Place the shaped hotteok on the center and with the help of a round flat device with a handle , press into a flat disk and cook on medium flame .  Use a lid to cover the hotteok while cooking.

   Flip to other side with a turner and cook on both side . Apply sesame oil on the hotteok with a brush for crispy crust.
You can cook two or more hotteok at a time depending on the size of the griddle. 

Hotteoks are ready to be served .
Serve hotteoks hot or cold....

The smell was so good from the fried bread and the sweet filling was delicious.

Check out the friends recipes from the group.....

  • Aebleskivers by All That's Left Are The Crumbs

  • Apam Balik by I Camp in My Kitchen

  • Bánh Xèo by Palatable Pastime

  • Brazilian Tapioca Pancakes by Herbivore Cucina

  • Eggless Chocolate Chip Pancake by Seduce Your Tastebuds

  • German Pancake with Easy Fruit Compote by A Day in the Life on the Farm

  • Gluten Free Aebleskiver by Gayathri's Cook Spot

  • Hoppers by Mayuri’s Jikoni

  • Hotteok by Sara's Tasty Buds

  • Instant Multigrain Dosa by Sizzling Tastebuds

  • Moo Shu Pancakes by Food Lust People Love

  • Soft and Spongy Poha Dosas by Sneha's Recipe

  • Swedish Pancakes by Hostess At Heart

  • Syrniki by The Mad Scientist's Kitchen

  • Vegan Red Velvet Pancakes by Cook’s Hideout

  • BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient.

    Wednesday, January 31, 2018

    Rice Pakoras / Chawal Ke Bhajiyae - Chattisgarh Cuisine

         For this month's Ssshhh secretly cooking , we have to cook the dish from the State Chattishgarh . It is known as the rice bowl of India and has a rich tradition of food culture.Most of the traditional and tribal foods are made of rice , rice flour , curd and a variety of green leafy vegetables.
      I was paired with Priya Satheesh of Priya's Menu . She gave me Rice fl our and cumin seeds as my secret ingredients. I made this crunchy Rice pakoras with the secret ingredients. 

    Requirements : 
    2 cup rice flour 
    1 onion 
    1/2 cup curd 
    1 tsp cumin seeds 
    4 green chilli 
    A handful of chopped coriander leaves
    Water as required 
    Salt to taste 
    Oil for deep frying 

    Method : 

    Peel the skin and Chop the onion.
    Chop green chillies or grind to fine paste .
    Mix rice flour , salt , onion , cumin seeds , chopped coriander and green chillies together.
    Add in the curd and mix well.
    Sprinkle little water at a time and mix the batter to get the required consistency- usual pakora consistency.
    Check the salt , if required add more.
    Heat oil in a kadai and drop a spoonful of batter , fry in a medium flame till golden brown.
    Serve hot rice pakoras with tea.
    When served hot the pakoras are more crispier . If the pakoras are cold , it will be less crisp.But both tastes good.

    Wednesday, January 24, 2018

    Carrot Onion Uthappam - Jackfruit 365 Review

      Carrot onion Uthappam is one of my favourite recipe. I like have this uthappam with coconut chutney.I used a cup of Jackfruit 365 flour with the dosa batter to make this uthappam. 

     Jackfruit is one of my favourite fruit. Jackfruit is one among the three fruits which are offered to god during tamil New year . Mukkani ( Ma , Pala , Valai ) - They are Mango , Jackfruit and Banana.

      I made this Uthappam by mixing one part of Jackfruit flour to two part of batter. There was no variation in taste and colour. 

    Requirement : 

    2 cup dosa batter 
    1 cup Jackfruit 365
    water as required
    Salt to taste
    1 tbs vegetable oil
    1 Onion
    2 Carrot
    3 green chili 

    Method : 

    In a bowl mix together the jackfruit flour and dosa batter . Add required water and salt to get dosa batter consistency .

    Mix well and let it ferment for half an hour.

    In the mean time , chop the onion finely and grate the carrot.

    Chop the green chillies , you can avoid green chillies if the uthappam is for kids.

    Heat the griddle and pour a laddle full of batter , spread into a thick dosa. 

    Sprinkle grated carrot , onion and green chillies.

    Spray oil on the uthappam and cook on medium flame. 

    Turn over and cook the top side too.

    Carrot Onion Uthappam is ready to serve. 

    Serve with coconut chutney and tomato chutney.

    Jackfruit365 packs are freeze dried from the premium quality Jackfruits sourced at the peak season . Whole Jackfruits are peeled , processed and packed at facilities fully certified for the highest safety standards for Americas , European Union , Japan and Australia to ensure we offer the best quality expected in your kitchen. 

    Benefits of Jackfruits365

      Easy to cook from a reseal pack , easy storage for  365 days , quick rehydration in minutes and the closest you can get to the real king of fruits and jack of fibre.

    Tuesday, January 9, 2018

    Authentic German Pretzels#BreadBakers

    For this month’s Bread Bakers The theme choosen by Stacy of  Food Lust People Love is to make Pretzels - Creative Pretzel , traditional Pretzels or bake the pretzels of our choice.


       A Pretzel ( German : Breze(l) ) is a type of baked bread from dough most commonly shaped into a twisted knot. Pretzels originated in Europe , possibly among monks in the Early Middle Ages.


     The traditional pretzel shape is a distinctive nonsymmetrical form , with the ends of a long strip of dough  interwined and then twisted back into itself .



      Salt is the most common seasoning for pretzels , complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor through the Mallard reaction. Other seasonings include cheese , sugars , chocolate , glazes , seeds or nuts. There are several varities of pretzels , including soft pretzels , which must be eaten shortly  after preparation and hard baked pretzels , which have a long shelf life.

      I made Pretzels for the first time , so I was  nervous whether I will be able to do . 

    Requirements :

    3 1/2 cup all purpose flour
    2 tbs Instant Dry yeast
    1 cup Brown sugar 
    1 tsp Salt 
    1 1/2 cup of Lukewarm water 
    Coarse Sea salt for sprinkling 

    For soda Bath : 

    2 tbs Cooking soda 
    6 cup water 

    Method :
    Mix together flour , brown sugar , yeast and salt in a large bowl. Add in the lukewarm water and mix well.

    Knead the dough well for about ten minutes or till the dough becomes soft and supple.

    Cover the bowl and let the dough double in size for about one and half hour.

    Delate the raised dough and divide into nine equal parts.

    Roll each part into rope  by using fingers of both hands about 30 cm. 
    Fold the length of the rope into half , then twist the two pieces around each other before pressing the loose ends together.
    Then pass the joined ends through the loop at the top. Press down on the dough to secure the twist.

    For more shaping of pretzels see here

    Shape all the pretzels in the similar method.

    Arrange on the baking tray and let the pretzels for second rise say 30 minutes. 

    Fill a saucepan with water , mix in cooking soda and let it boil.

    The water should be rolling boil. Lift a pretzel and slip it carefully into the boiling water . 

    Boil the pretzel until it floats about 30 seconds and turn over with spoon and boil for another 3o second. 

    Using a slotted spoon , take off from water and place on the baking tray. 

    Repeat with the remaining pretzels and place each 2 inch apart. 

    Sprinkle each pretzel with the coarse salt and bake on the preheated oven @ 200*C for 20 minutes or until deep golden brown. 

    Take off oven and let it cool on wire rack. 

    After completely cools wrap each pretzel separately .

    Note :

    The malt syrup is used to give the pretzels brown colour , we can use brown sugar if malt syrup is not available.

    In some of the authentic pretzels they use beer , but i didn't use it.

    • Authentic German Pretzels from Sara's Tasty Buds

    • Ballpark Pretzels from Karen's Kitchen Stories

    • Beer Pretzels from Passion Kneaded

    • Buttery Pretzels from Ambrosia

    • Cheddar Garlic Soft Pretzels from Palatable Pastime

    • Cinnamon Sugar Pretzel Bites from Cook's Hideout

    • Cinnamon Toast Pretzel Twists from Hostess At Heart

    • Double Soda Pretzels from Food Lust People Love

    • German Pretzel Rolls from All That's Left Are The Crumbs

    • Honey Mustard Snack Pretzels from Cindy's Recipes and Writings

    • Pretzel Dogs from Sneha's Recipe

    • Pretzel Sticks from A Day in the Life on the Farm

    • Saffron Pretzel Rolls from The Schizo Chef

    • Soft Whole Wheat Pretzels from What Smells So Good?

    • Sourdough Soft Pretzels from Baking Sense

    • Whole Wheat Pretzel Bites from I camp in my kitchen

    • Badge and blurb


      #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

      We take turns hosting each month and choosing the theme/ingredient.