Shengdanyachi Amti- Maharastrian Peanut curry

    This Shengdanyachi Amti is a Maharastrian Peanut  curry. This is a fasting curry as there was no onion or garlic. I followed Tarla Dalal's recipe to make this curry. Another version of this curry uses kokum which gives a light brown colour and tanginess to curry.

  This authentic Maharastrian amti was delicious and goes well with plain rice. It was a easy and quick recipe to make if you had the ingredients required.

 For this month's Ssshhh secretly cooking , we are making dish from Maharastra . My partner Priya Suresh of Priya's Versatile Recipes gave me Peanuts and coconut as my secret ingredients.

Requirements : 

  1 cup Peanut 

 One and half  tbs grated coconut 

 Two Green chilli

 one piece of cinnamom 

 One Clove

 Salt to taste

A pinch of Sugar

 To Temper : 

  Two tbs Ghee

   One Dry chilli

  A pinch of Hing 

  One tsp Cumin seeds

 A sprig of curry leaf

Coriander Leaves For garnish

Method : 

 Dry Roast the peanut and let it cool.

Grind the Peanut , green chilli , clove and cinnamon along with half cup of water to a fine paste.

Heat Ghee in a pan , add cumin seeds , hing , dry chilli broken and let them fry.

Add in the curry leaf and ground paste and cook for few minutes. The Paste will turn colour and thicken slightly .

Add one and half cup of water , salt and sugar . Let it boil for ten minutes. 

Take off flame and sprinkle chopped coriander leaves. 

Shengdanyachi Amti is ready to serve.

  

Jhunka - A north Karnataka Sidedish

  For this August 2018 Ssshhhh secretly cooking , the theme was to cook Karnataka dish and I was paired with  Kirti Singhal of. She gave me Besan and the ingredient of my choice as secret ingredient.

Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.

  Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.

Requirements :

  4 tbs Besan flour
  1 Onion
  1 Tomato
 3 Green chilli
 A handful of fresh peas
 2 tbs Fresh Grated coconut
 2 tbs Vegetable oil
 1/2 tsp mustard seeds
 1 tsp chilli powder
 1 tsp cumin seeds
 Salt to taste
 1/2 of a capsicum
 A sprig of curry leaf
 Chopped coriander leaves


Method :

 Peel and chop the onion finely.
 Chop green chillies , capsicum and tomato.
 Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.

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

Method: 

  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.

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.

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2. 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.
3. Top it up with lemon juice and chopped coriander and serve hot.
4. 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.

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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

Blueberry Lemon Dutch Baby Pancake by Spill the Spices

Brazilian Tapioca Pancakes by Herbivore Cucina

Buckwheat Chocolate Pancakes by Ambrosia

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

Japanese Pancakes by Karen's Kitchen Stories

Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef

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 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.

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.