Andhra Style Stuffed Ivy Gourd Fry/ Gutti Dondakaya Vepudu

Stuffed Ivy gourd is one of my favorite dishes which my mom makes often. I love anything made out of ivy gourd. When in school, if any of my friends brought the stuffed ivy gourd, I used to trade them with my food and I enjoyed eating this stuffed version. I love to eat Andhra food a lot. My mom makes the best version. During school days, for lunch box along with rice, she used to send me varieties of dishes. She is an expert in Kerala cuisine but most of the traditional Andhra dishes, she used to learn and prepare for us. Feeling very nostalgic.

This is an easy dish which can be prepared within no time through the preparation part of slicing the ivy gourd is little time consuming, but worth the effort. Just roast and grind all the spices and stuff the paste in ivy gourd and fry them in little oil till soft and tender. Voila... a mouthwatering dish is ready to go with hot steaming rice.

This stir-fry has a nice crunchy outside and nutty flavor inside. Hope you all might like it. Try it out and let me know...
Ingredients:
Ivy Gourd- 10- 15nos
Red Chilis- 3 nos
Sesame Seeds- 2 tbsp
Peanuts- 1/4 Cup
Urad Dal- 1 tbsp
Coriander Seeds- 1 tbsp
Oil- 2 tbsp
Mustard Seeds-1 tbsp
Cumin Seeds-1 tsp
Method:
Heat 1 tbsp of oil, roast the red chilis, urad dal, peanuts, coriander seeds and urad dal. When roasted well switch off the flame and let it cool. Grind to a fine paste along with required amount of salt and water.
Chop the ends of the ivy gourd and slit lengthwise. Stuff the above made paste in the ivy guard and keep this aside.
Heat the remaining oil in a wok, splutter the mustard and cumin seeds.
Add the stuffed ivy gourd, stir for 5 minutes on a medium flame. Close with a lid and let this cook for about 10- 15 minutes on a slow flame, stirring in between.
Once when they turn soft and cooked, switch off the flame and serve along with hot steamed rice.

Hummus

A simple and delicious hummus can be made within minutes, by using soaked chickpeas, sesame seeds, garlic and olive oil. To prepare hummus, chickpeas is a must and so it should be soaked overnight. The best way is to buy canned garbanzo beans and anytime we can make this mouthwatering dip at home.

Hummus is a middle eastern dip, which is famous worldwide. I love my hummus along with roasted or grilled chicken, salads or simply like that. To make this hummus, tahini is an important ingredient. Tahini is nothing but sesame seed paste. As I didn’t have tahini at home, I added sesame seeds to the chickpeas in the food processor. If you don’t want to add tahini, just make the hummus with soaked chickpeas, it will be little liquidy. The taste won’t differ. It will be delicious.

It is said that chickpeas are the most popular legumes consumed in the world, because of lots of protein, zinc, and iron and which are very good replacements for meat.

This month for the MFB challenge, we have to choose any dish from the blog Shab’s Cuisine and so here I am with the simple and everyone’s favorite hummus. Shab’s Cuisine has many different varieties of dishes. The food pics are drool worthy. Hope you all like this and try it out.

One more thing, I have made this hummus for dinner and so I used my light box for the hummus pics.

Ingredients:

1. Chick Peas- 1 Cup
2. Garlic Cloves- 5- 6 nos
3. Sesame Seeds- 2 tbsp
4. Olive Oil- 2 tbsp
5. Lemon Juice- 1 tbsp
6. Water- 1- 2 tbsp
7. Salt- as required
8. Smoked paprika Powder- 1 tsp

Method:

1. Wash and soak the chickpeas overnight. Pressure cook the soaked chickpeas along with garlic cloves till they are cooked and soft.
2. When they are cooled, grind to a fine smooth paste along with salt and sesame seeds.
3. Transfer this to a serving bowl and add the lemon juice, olive oil, and mix. On top sprinkle the smoked paprika and enjoy with pita bread

An InLinkz Link-up

Baked Butter murukku/ Chakli / Rice Flour Spiral Savoury

Murukku is a crunchy, savory snack of India. There are different variations in making this savory. Usually, this murukku is deep fried in oil, but I thought of baking thinking about the calories. Successfully it came out perfectly crunchy and crispy. There is no compromise in taste.

I used my mom’s recipe for this murukku. My mom makes different varieties and in different shapes, but deep fries them. All of them tasted yummy… She used to store them in airtight steel containers and used to refill them whenever it is finished.

From so long, I wanted to try this murukku, but I didn’t have the mold. This mold I borrowed from a friend and the next day I tried. They came out well. You can adjust the spice, according to your taste buds. This will be liked by adults and kids. As this is baked, you don’t have to worry about remaining oil. The method is easy and within minutes a delicious snack will be ready. This tastes just like oil fried murukku.

Murukku is a combination of rice, black gram, and chickpea flour mixed along with spices, salt, butter and required amount of water, which is then kneaded to a smooth dough and then shaped into spirals or coil using a mold, which is then deep fried.

Ingredients:

1. Rice Flour- 1 Cup
2. Urad dal/ Black Gram- ¼ cup
3. Chickpea Flour- ¼ Cup
4. Asafoetida- ½ tsp
5. Sesame seeds- 2 tbsp
6. Red Chilli powder- 1 tbsp
7. Water- ⅓ Cup
8. Hot Oil- 2 tbsp
9. Butter- 2 tbsp
10. Salt- as required

Method:

1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep this aside.
2. Roast the urad dal till it turns light brown in color.When cooled grind to a fine powder.
3. In a bowl take the rice flour, roasted and ground urad dal flour, chickpea flour, butter, red chili powder, sesame seeds asafoetida and required the amount of salt.
4. Mix with hands. Add the hot oil and stir well. With required amount of water to make a smooth dough. Do not add too much water at a time.
5. Grease the mold and fill the mold with the dough and press the mold to make spirals and shape it till required.
6. Finish off the remaining dough by making spirals and bake for about 20- 25 minutes. Cool it and store in airtight container and enjoy.

Kerala style Deep Fried Masala Papad/ Kerala Papada Boli

Papada boli is a crispy, crunchy deep fried snack which can be enjoyed along evening tea. This is a traditional snack item which can be easily found in the local tea stalls or hotels throughout Kerala. This is neatly stacked in the glass cupboards of small tea stalls all over Kerala.

As I grew up in Andhra, I used to love the snacks of Kerala and always I used to have them whenever I visited my native. When our close relatives used to visit us from Kerala, I remember asking them to bring this boli which were my all time favorite snack. Though it got crushed in the package, I loved it in any form.

In this, a rice batter with all the spices is mixed and the papads are dipped in the spiced batter which is then deep fried till crisp.

I never thought that I will try making this at home and even if I make this, it won’t be so crisp as we get in the hotels, but I tried, made it and got it all crisp, crunch and tastier. Just soaking the rice and all the other things are done within minutes. Try this out and let me know.

Ingredients:

1. Papad- 10 nos
2. Raw Rice- 1 cup
3. Cumin Seeds- 1 tsp
4. Sesame Seeds- 2 tbsp
5. Salt- as required
6. Turmeric Powder- 1 tsp
7. Asafoetida Powder- ½ tsp
8. Oil- required to fry

Method:

1. Wash and soak the rice for about 2- 3 hours and grind the soaked rice to a fine smooth paste, using the small amount of water.
2. Pour this into a bowl and add the cumin seeds, sesame seeds, asafoetida powder, turmeric powder, and salt. Mix and make a batter of pouring consistency (slightly thinner than dosa batter).
3. Meanwhile, heat oil in a deep frying pot, dip each papad in the rice batter and deep fry till golden brown on both the sides. Remember to fry one papad at a time, depending on the frying pot.
4. Drain on a kitchen towel and store in airtight container when cooled.
5. Note:
6. The batter should be not so thick and not so thin. The papad should be coated well on both sides.
7. Fry the papad in a low- medium flame on one side and then the other side or else the middle won’t get cooked properly.

Honey sesame biscotti

I am really excited to post today’s recipe. It is a part of a monthly challenge, which a group of bloggers will be posting the different variety of dishes from a selected blog. This is the first challenge and the recipe which we are posting here is an amazing food blogger, a doctor by profession. In her blog, every small detail of an ingredient is very well explained. The food pics are like a feast for the eyes. Perfect, crisp pics and mostly middle eastern dishes. She is Sawsan blogger at “Chef in Disguise”. Check her blog, you will instantly fall in love with her food pics.

It was very hard to select one dish from her blog, for the challenge, as there were many delightful and mouthwatering dishes and was very confusing to choose which one to try. After lots of searching, I got one which I was longing to try.

Biscotti is one of my favorite baked snacks. I have tasted almond biscotti and thought of giving it a try. But for this challenge, I found this honey sesame biscotti, which looked very different and thought of giving it a try.

Biscotti means twice baked, which will become dry while baking the second time and so it can be stored for long periods of time.

Ready to get baked second time

A perfect refreshment during tea time. A crunchy, caramelized topping of honey, with sprinkled sesame, is a classical cookie liked by all. In this, neither butter or not much sugar is added, which I loved the most. A healthier version which can be had without any guilt. Just try this out and you all will love this. My 2-year-old is a big liker of this biscotti. What else I want… :)

Ingredients:

1. All purpose flour- 2 cups
2. Baking powder- 1tsp
3. Olive oil- 1/3 cup
4. Vanilla essence- 1tsp
5. Sugar- 3/4 cup
6. Eggs- 2 nos
7. Anise seeds powder- 1 tsp
8. Fennel powder- 1 tsp
9. Sesame seeds- 3tbsp

Topping:

1. Honey1/2 cup
2. Sesame seeds-1/4 cup

Method:

1. Preheat
   the oven to 359 degrees C.
2. In a bowl, beat eggs, vanilla essence and sugar well using a hand blender.
3. Add the anise seeds powder, fennel powder, and sesame seeds. Blend well.
4. Sieve the flour and baking powder and add this to the above-made mixture and mix well.
5. Place the parchment paper in a baking pan and pour this mixture into the baking pan.
6. With wet hands spread this mixture evenly. Over this pour honey and spread with a spoon. Sprinkle with sesame seeds by covering the top.
7. Bake for about 30 min or a skewer inserted comes out clean.
8. When it cools, using a serrated knife cut into pieces.
9. Keep the cut side up and bake for 8 min n bake the other side for another 8 min n enjoy when cool.

Rava and sesame seeds Laddoo

Rava and sesame seeds laddoo is a quick dessert which can be prepared within no time. Usually, we will be preparing either only Rava laddoo or on sesame laddoo, but a combination of these two is something to try out. A perfect combination, which will be liked by all.

Here I have added ghee to bind the laddoos as I want to store them. You can add little ghee and little milk to bind, but if milk is added it should be consumed within a day. You can increase or decrease the amount of ghee or sugar as you like. It all depends on upon your tastes and preferences.

This is one of the easiest sweets which can be within less time. This can be stored in airtight containers and in refrigerators it will stay fresh for a long time.

Ingredients:

1. Rava/ Semolina- 2 Cups
2. Sesame seeds- ½ Cup
3. Powdered Sugar- ¾ Cup
4. Cardamom powder- 1 tsp
5. Ghee/ Clarified Butter-½  Cup
6. Nuts- few

Method:

1. Roast the semolina till light brown and keep this aside to cool.
2. In the same pan roast the sesame seeds till it gets crispy and keep this aside.
3. Melt clarified butter and keep this aside.
4. Fry nuts in 1 tbsp of ghee.
5. Grind the cooled semolina to a fine powder and drop this in a bowl. Grind the roasted sesame seeds to fine powder and drop this into the same bowl along with powdered semolina.
6. Add the powdered sugar, fried nuts, cardamom powder and required amount of ghee in the bowl and mix well with hands.
7. Pour the ghee little by little and mix . Take small portions and roll them into balls. Store these in airtight jars and enjoy when needed.