Herbed feta cheese spread / dip

Here is a greek style herbed cheese spread/dip that is tangy and garlicky. I should have prefixed 'Instant' to the name as it takes no time to prepare this wonderful cheesy dip that can be served with crackers, raw vegetables like baby carrots or celery or even as a bread spread. I have used Feta cheese which is widely used in greek cuisine, that gives a tangy and striking flavor to the spread. Here is the recipe.

Ingredients:

Feta cheese crumbled - 6 oz

Garlic - 1 or 2 cloves (optional)

Lemon juice - 2 teaspoons

Black freshly ground pepper - 1 teaspoon

Dry oregano - half teaspoon

Olive oil - 2 tablespoons

Method:

Combine all the ingredients in a food processor. Grind to a paste. Use this as a dip or spread on crackers or bread. The herbs used in this recipe can be adjusted according to your taste. A very good appetizer that you will surely enjoy.

Variation: Add or garnish finely chopped green onions and/or finely diced tomatoes to the spread. This makes the spread more colorful.

Asha's recipe for Greek Spanakopita : To the herbed feta cheese spread, add some cooked, cooled Spinach, wrap and bake in Filo dough/sheet. Here is the Spanakopita recipe that I found on the net. Thank you Asha for the idea.

This is my entry to A Worldly Epicurean's Delight (A.W.E.D): Middle Eastern Cuisine an event initiated by Dhivya of Culinary bazaar now hosted by Siri of Siri's corner. Thank you Siri for hosting this event.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Vazhaipoo vadai / Plantain flower fritters

My friend Shalini shared her recipe for Vazhaipoo vadai. Separating the stamen out of each floret is a time consuming process. But, the taste of the crunchy vazhaipoo vadai is worth the time. Click here to learn more about Plantain flower. Here is the recipe.

Ingredients:

Plantain flower - 1 medium

Channa dal - 1 cup ( soak in water for 2 hrs)

Turmeric powder - half cup

Water - 2 cups

Onion - 1 medium - chopped finely

Coriander leaves - half bunch - chopped finely

Salt as required

Oil for deep frying

Grind the following coarsely for the masala:

Cinnamon - half inch stick

Cloves - 5

Fennel seeds - 1 teaspoon

Peeled garlic - 2 to 3 pods

Green chillis - 3 to 4

Getting the plantain flower ready:

Take a bowl full of water mixed with turmeric powder.

Take out the outer purple layer of the plantain. You will see a bunch of white flowers.

Take one bunch out.

Take each floret and remove the stamen, which has a black tip and also peel off the small skin that is attached to the floret. Please refer the picture below.

Chop the florets and mix it in the turmeric water so that it does not change color.

Repeat this procedure until you have atleast three fourth cup of chopped plantain florets.

Method:

Drain the water from the channa dal and grind it without adding water.

Mix in the ground masala, chopped onion, salt and chopped coriander leaves.

Drain the water from the chopped plantain florets and mix it with the batter.

Since no water is used while grinding the consistency will be thick.

Take a tablespoon of the batter and shape it into a ball. Flatten it by pressing a little.

Deep fry both sides until golden brown.

Vazhaipoo vadai is ready and can be served with any kind of chutney.

Serve the crisp vadais immediately. It's a great starter and an authentic delicacy from Tamil Nadu. There are many versions of preparing the vadais. Few people mix asafoetida powder, cumin seeds or even substitute red chillis for green. When the masala is ground using the old fashioned mortar and pestle, vadai's taste is enhanced.

The first picture is my entry to Click - Beans and Lentils photo event hosted by Jugalbandhi.

Mexican Salsa

Originating in Mexico, salsa means "sauce" and in Mexican terms, it means firey and tomato based sauce with plenty of fresh chilies, onion, cilantro, garlic and salt. In my recipe, I have mixed fresh tomatoes, bell peppers and other ingredients and flavoured it with lemon.

Ingredients:

Vegetables:

Large red ripe tomatoes - 3

Green bell pepper (capsicum) - 1

Jalapeño or green chilli - 1

Red bell pepper - 1

Red Onion - 1

other ingredients:

Handful Coirander leaves (cilantro)

Peeled garlic - 2 pods

Salt as required

Ground pepper as required

Lemon juice - 1 tablespoon

White vinegar - 1 tablespoon

Method:

Cut the tomatoes and scoop out the seeds. Chop it finely.

Chop finely the bell peppers (red and green) after taking out the seeds.

Chop finely the onion.

Chop the Jalapeño and garlic finely.

In a large mixing bowl, add all the chopped vegetables together.

Add other ingredients and mix well.

Enjoy the salsa with Tortilla.

I am sending this salsa to three events.

My zodiac sign is Aries and I used tomato in this recipe. I am sending it to Fortune Cooking Contest hosted by Shriya of Spicy Tasty.

I have used Bell peppers and I am sending this recipe to VOW - JFI - Bell Peppers hosted by Pooja of Creative Pooja.

This is a Mexican Salsa and is my entry to Worldly Epicurean’s Delight - Cuisine from the Land of Fiestas – Viva Mexico hosted by DK of DK's Culinary Bazaar.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Thanks to bloggers for hosting the events.

Mini Iddli Dosa with Milagai Podi

Deepa of Recipes n more asked me if she can send a secret ingredient as part of the Arusuvai Friendship Chain and I instantly accepted the offer. I was more than happy and thrilled at the same time. I was waiting for the surprise ingredient and wondering if I can find out what the ingredient would be. I was so happy to receive a packet from her which had the secret spice plus a beautiful card plus a crunch chocolate bar.

Just closed my eyes and tasted the spice powder that she sent me. My first guess was right. It was Milagai Podi. I double confirmed it with my husband and triple confirmed it with her. It is so tasty and spicy. We had Dosa Milagai podi for the dinner that night. I got an idea of mixing the milagai podi in the iddli dosa batter. Just tried and it came out so well. Thank you so much Deepa. Here is how I prepared the Mini Iddli and Mini Dosa using the milagai podi that she sent.

Ingredients:

Iddli/Dosa batter - 1 cup

Milagai Podi - 3 teaspoons

Method:

Mix the milagai podi in the batter and perpare mini iddlis using mini iddli plate and prepare small size dosas. You can also prepare dosa first with the ordinary batter and garnish all around with milagai podi. Serve warm with a cup of thick yogurt/curd.

Bread Uppma

This is a wonderful tasty bread uppma from my brother VPV. He lives in Chennai and requested me to include a separate section - 'bachelor cooking' in Paajaka. He wanted to contribute first and sent me the recipe and photographs of the delicious bread uppma that he prepared.

Ingredients:

Bread - half loaf (cut into small pieces)

Oil for seasoning - 2 tablespoons

Garlic - 5 pods or Ginger garlic paste - half teaspoon (optional)

Mustard seeds - half teaspoon

Cumin seeds - half teaspoon

Garam masala - half teaspoon

Turmeric powder - quarter teaspoon

Red chilli powder - 1/2 teaspoon

Salt as required

Method:

Heat oil in a wide heavy bottomed kadai.

Add the mustard seeds. When it pops, add the cumin seeds.

Reduce the heat and add the garam masala, turmeric powder, red chilli powder and the garlic or ginger garlic paste if using and finally salt.

Immediately add the cut bread pieces and toss until the color is spread evenly.

Turn off the heat and serve immediately. If serving later, microwave for few seconds just before serving. Serve with ketchup.

Thanks VPV for sending the recipe.

Semiya Uppuma / Uppittu

Here is one Uppuma (called uppittu in kannada) that is quick, tasty and easy to prepare. This is my entry to Meeta's Monthly Mingle Roundup for Comfort Foods.

Ingredients:

1 and half cups broken - Vermicelli/Semiya

Ghee - 1 teaspoon

Onion - 1 large (chopped)

Oil - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 2 teaspoons

Curry leaves - 2 strands

Asafoetida Powder

Green Chillis - 3 vertically slit

Salt to taste

Water - 2 and quarter cups

Method:

Heat a teaspoon of ghee in a large kadai and roast the semiya (or vermicelli). Transfer it to another container and keep it aside.

Heat oil in the Kadai and add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the curry leaves, green chillis and onion.

Fry onion until it turns translucent.

Add excactly 2 and quarter cups of water. While its boiling add salt and asafoetida.

Slowly add the roasted semiya while stirring at the same time.

Keep stirring gently. You will notice the semiya getting cooked and at the same time the moisture decreasing.

When all the moisture is absorbed (semiya must have been cooked), add a tablespoon of ghee and mix well. Reduce the heat completely and keep closed for a couple of minutes before serving.

Serve when it's still hot garnished with ghee fried cashews which is optional.

Paneer Capsicum Tikka

I have been wanting to try this recipe for a long long time. After having seen many recipes for Tikka, I made a list of the most important ingredients, shopped for colorful capsicums and my favorite nanak brand paneer, set off to try this excellent colorful Tikka. This is my entry for Pooja's Theme of the week event. This time she has selected the tri color of the Indian flag - Orange, White and Green, in connection with the Indian Republic day (Jan 26th). Thanks Pooja for hosting this event. Here is the recipe.

Ingredients:

Paneer (cottage cheese) - 7 oz
(I used half packet nanak paneer)

Bell Pepper (Capsicum)- 2
(select different colors)

Red Onion - 1 (small size)

Lemon - 2

Wooden or steel skewers - 10 to 12 numbers

For the marinade

Yogurt (Thick curds) - 3/4th cup

Red chilli powder - 1 teaspoon

Turmeric Powder - half teaspoon

Garam Masala - 1 teaspoon

Ground pepper - 1/2 teaspoon

Salt as required

Cumin Powder - 1/2 teaspoon

Tandoori masala - 1/2 teaspoon - (optional)

Ginger garlic paste - 1 teaspoon

(Red Tandoori Color - optional)

Method:

Chop the bell peppers into 3/4th inch squares.

Chop the Onions take out the layers.

Cube the paneer.

Transfer the vegetables and paneer into a large bowl.

Take a small bowl and mix the ingredients listed for the Marinade.

Pour it over the chopped vegetable mixture.

Mix well so that each vegetable and paneer is coated with the marinade.

Allow it to marinate for half an hour.

Preheat the oven to 375 degrees.

Carefully thread the vegetables and paneer in the skewer and place 4 to 5 skewers in the oven.

Bake for 12 to 15 minutes or until a golden brown crust forms around the paneer and the vegetable. (Make sure you place a plate underneath, because the marinade will drip while the Tikka is getting cooked)

Squeeze the Lemon on the Tikka and serve immediately.

Tastes best when grilled instead of keeping in the oven. But oven method is perfect for winter days.

Aama vadai / Dal or Paruppu Vadai

Aama vadai is a south indian speciality snack that is prepared on every single occasion. Aama vadai, payasam, and obbattu are the traditional trio for all festivals including Diwali and Pongal. There are a lot of variations in preparing these vadais. It depends on the proportion of dals used. This is my entry to 'My legume love affair - event' hosted by Susan of 'The well seasoned cook'. Thanks to Susan for hosting this event. This aama vadai is my mom's recipe. Here is the recipe.

Ingredients:

Toor dal - 3 cups

Channa dal - 1 cup

dry Red chillis - 5 to 6

Asafoetida powder - quarter teaspoon

Curry leaves - from 2 to 3 strands

Salt - as required

chopped Coriander leaves/Cilantro

Oil for deep frying

Method:

Soak Toor dal and Channa dal together in water for 3 hours.

In a grinder/food processor, add the red chillis, asafoetida powder, salt and curry leaves. Grind for 5 to 6 seconds and add the soaked dal. Use less than half cup water and required amount of salt and grind everything together for less than a minute. The dal should be partially ground. (i.e, half the dal is should be just broken and the remaining dal remains whole.)

Add chopped coriander leaves/cilantro and mix dal well. Make small balls and press to flatten a little. Deep fry both sides until it turns golden brown.

Variation: Mix chopped red onion and deep fry the vadai.

Bajji

Bajji is a simple dish prepared by dipping the sliced vegetable in the batter and deep frying it. Though this is the standard procedure, each kitchen has a different recipe for the batter, I mean the proportion of the flour to prepare the batter differs. Here is the recipe for Bajji from my my mom's kitchen. I use Potatoes, Onions, Bell Peppers (Capsicum), and Plantain (Raw Banana or Vaazhakka) to make Bajjis. Plantain Bajji is my contribution for the JFI Banana for the month of October. Thanks Mandira of Ahaar for hosting this wonderful event that was started by Indira.

Ingredients:

1 1/2 cups Rice Flour

3/4 cup Gram Flour

2:1 measurement of Rice Flour and Gram Flour respectively

1/2 spoon Maida

a pinch of Soda

Red Chilli Powder - 1/2 tea spoon

Asafoetida Powder

Salt as required

Vegetable: 1 Plantain or 1 Potato or 1 Onion or 1 Bell Pepper

Oil for deep frying

Method:

Prepare batter thus, Mix the Rice Flour, Gram Flour, Maida, Soda, Red Chilli Powder, Asafoetida powder and salt. Mix well using a whisk. Then, pour water and mix well until there are no lumps. Make sure the batter is not thin.

Plantain Bajji:

Heat oil in a Kadai for deep frying. Peel off the skin and slice the plantain. Immediately, dip one sliced plantain into the prepared batter and slowly immerse it into the hot oil and deep fry both the sides until golden brown. Carefully, drain the oil and place in the paper towel, so that the excess oil is absorbed. one, two or maximum three sliced plantains can be fried at a time. See to it that each bajji is fried well. Serve hot with any spicy chutney.

For Potato Bajji: Peel the Skin and Slice. Follow the same procedure as Plantain Bajji.

For Onion Bajji: Chop the two ends and take away the outer skin and slice carefully, so that the rings stay in place. Do not disturb the rings. Then follow the procedure as Plantain Bajji.

For Bell Pepper Bajji: Chop both ends and take away the middle seed part. Cut into rectangle shapes and follow the same procedure as Plantain Bajji.

Above is the picture of Bajjis prepared with Plantain, Potatoes and Bell Pepper from my mom's kitchen.

Paneer Bonda

Ingredients:

Finely Grated Paneer -4 cups
Finely chopped onions - 1 cup
Finely grated Carrot - 1 cup
Finely Chopped Green Chillie - 2
All purpose flour - 1/2 cup
Cumin Seeds - 1 tsp
Fresh Corriander leaves - handful
Salt to taste
Bread crumbs
Oil for deep frying

Method:

Mix all the above ingredients except bread crumbs. Do not add water.

Make medium sized balls

Now roll it on bread crumbs

Deep fry in oil until golden brown.

Enjoy with tomato sauce.

Recipe Contributed and Photographed by my sister PK.

Beet and Bread Cutlets

Ingredients:

Beetroots - 2 medium sized

Potatoes - 2 medium sized

Bread Slices - 4

Oil for Shallow Frying

Red Chilli Powder - 1/2 teaspoon

Garam Masala Powder - 1 teaspoon

Bread Crumbs

Salt to taste

Method:

Crumble the Bread Slices into very small pieces.

Place the Beets and Potatoes in a Dish and Pressure Cooker them. The Vegetables are placed in a Dish so as to save the Reddish Beet Water.

When it cools down, grate the Beets. Mash the Potatoes.(Save the Reddish Beet Water that stays on the Dish)

Take a Mixing Bowl and Mix in the Beets, Potatoes, Crumbled Bread, Red Chilli Powder, Beet Water (that has been saved), Garam Masala Powder and Salt. Do not add water. The Consistency should be thick enough to make Cutlets.

Make Small Balls and press on top like Cutlets.

Dredge both sides of the Cutlets in Bread crumbs.

Shallow fry the Cutlets 2 at a time on both the sides.

Serve immediately with tomato Ketchup.

Quick Channa Beans Sundal

Why wait for Navarathiri, to taste this delicious, healthy, quick and easy meal. I always have a stock of this Garbanzo beans, so pre-planning to make this Sundal is not required. Just 2 minutes and the Sundal is Ready.

Ingredients:

2 Cans Garbanzo-Beans/Channa beans - Wash the Beans and Keep Separately.

(or)

Soak 1 Cup Dry Channa beans overnight and boil in water until cooked. Cool and Keep it aside.

Oil - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 2 teaspoons

Green Chillies Slit lengthwise - 4

Curry Leaves

Asafoetida Powder

Desiccated Coconut - 2 tablespoons

Salt

Lemon Juice - 1 tablespoon

Grated Raw Mango - 2 tablespoons (Optional)

Method:

Heat oil in a Pan. Add Mustard Seeds, when it sputters, add Urud Dal, Green Chillis, Asafoetida powder and Curry Leaves.

Add the Beans, Grated Raw Mango and Salt. Give it a stir.

Turn off the Heat and Add Coconut and Lemon Juice. Stir well and Serve immediately.

Pavakka Pakora

Pavakka Pakora

(Bitter Gourd Pakora, Hagalkai Pakora)

We love to crunch this crispy pakora made of bitter gourd. This pakora can be served with any chutney of your choice and goes very well with curd rice.

Ingredients:

5 to 6 medium pavakka (bitter gourd)
Turmeric Powder
Salt
Red Chilli Powder
Besan flour – 1 tablespoon
Rice flour – 2 tablespoon
Oil for Deep-frying

Method:

Scrape pavakka just to take away the spikes. Cut lengthwise and take the seeds out using a spoon. Chop the Pavakka into small ½ inch pieces.

Wash the chopped vegetables and add turmeric and salt and mix well. Now Microwave (in a partially opened microwave safe container) in high for 8 minutes to cook the pavakka. Squeeze and drain the water from the pavakka and add besan flour and rice flour along with very little amount of red chilli powder. Mix well.

Carefully, deep fry the prepared pavakka and drain excess oil when it turns crispy golden brown.

Note:

Fry only 2 tablespoon of pavakka at a time, as the sizzling oil will bubble out.

This is my entry to Pooja's 'Vegetable of the Week' round up for Bitter gourd.

Ribbon Pakoda

Ingredients:

1 cup Rice flour

1 cup Besan flour

Butter – 1 tbsp

Salt

Asafoetida

Red chillie powder – 1 teaspoon. (According to your taste)

Oil – 1 tbsp and Oil for deep-frying

You need a presser with vertical line holes:

Method:

Mix the rice flour and besan flour in a mixing bowl. Melt butter and add salt and whisk. Pour it into the flour and mix well. Now add the adafoetida and red chillie powder to the mixture and mix well. Heat a tablespoon of oil and mix it to the flour. When you think everything is evenly distributed, add little water and knead. The dough should not be too thin or thick. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. You will see the oil bubbling up like soda and then calm down.

Fry it until the sizzling calms down completely. At this point the golden colored pakoda will be crispy. Strain the oil. Break it into small pieces and store in an airtight container when it cools completely.

Thenkuzhal

Ingredients:

1-cup rice flour
1½ tbsp urud flour
Asafoetida
Jeera – 2 tbsp
Salt
Butter – 1 tbsp
Oil for deep-frying
You need a presser, which has 3 small holes.

Method:

Mix Rice flour and Urud flour in a mixing bowl. Add Asafoetida, Jeera (cumin), Salt. Melt the butter and whisk salt in it and pour it in the flour. Gently mix the flour and add required amount of water to it and knead the dough. The dough should not be too sticky or too hard. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. Fry thenkuzhal until it turns crispy. (Don’t let it turn brown). Strain the oil. Store in an airtight container when it cools completely.