Cooking from other blogs # 6

It's been a while since I posted recipes that I've tried from other bloggers... so here they are:

1) Seema's Alsanda Bea Koddel - this was a beautiful, easy curry with Black-eyed beans and we enjoyed it.

2) Shilpa's Spicy Egg - which was easy, spicy and delicious.


3) Raaga's Tori Bendi - i loved the name and the dish. What was even more delightful was the fact that I finally found a recipe to use the whole pigeon peas that my husband bought instead of toor dhal :)


4) Srivalli's Channa Pulao - this has been on my list for ages (since she posted to be precise). Her description made me crave it and I finally made it - it didn't disappoint me one bit. My husband who was skeptical initially loved it as well.

Here's the recipe with some (very slight) modifications I made:

Ingredients

For Rice

Basmati Rice - 2 cups
Turmeric Powder a pinch
Cumin Seeds - 1 tsp
Bay leaf - 1
Clove - 2
Cinnamon - 2”
Salt to taste
Water - 3.5 cups

For Masala

Onion - 1 medium
Green chilis - 6
Mint Leaves (Pudina) - ½ cup
Coriander Leaves - 1/2 cup
Coconut - 50 gms
Garlic - 4 pods
Ginger - 2"

For Channa Pulao

Kabuli Channa - 1 cup, pressure cooked separately with little salt (or two 15.5 oz cans)
Onion – 1, chopped
Tomato – 1, finely chopped
chili powder - 1 tsp
Garam Masala - 1 tsp
Salt to tasteOil - 1 tbsp
Ghee - 1 tbsp

Method to prepare:

1. Soak Channa overnight. Then pressure cook with little salt till soft. Drain the channa

2. Fry the masala ingredients (except coconut, mint and coriander) in a tsp of oil and when cool grind with coconut, mint & coriander to a paste.

3. Pressure cook rice and allow to cool completely.

4. Heat oil in a big kadai, add onion, fry till golden. Next add tomatoes with salt and cook till mushy. Then add the ground masala, cook on high flame for few mins, add chili powder. Add cooked channa and about 1/4 cup water, cover and allow to cook for 15 mins on low-medium. Increase flame to let most of the water evaporate.

5. Then gently mix the cooked rice to this masala along with 1 tbsp ghee. Cover and keep on low flame for 5 mins. Switch off the stove.

5) Manisha's No-oil Lime Pickle - this has to be one of the most popular pickle recipe and countless folks gave this a shot last summer. I decided then that I would definitely make this and here I am. It's still in the process so I can't really write about the taste yet but I can't wait to get a bite of this. A picture of the ingredients before I proceeded to give it a toss.


6) Viji's Bread Rolls - were crunchy, tasty & healthy like all her recipes are. Can't link it however since her blog is now private.


7) Pravs Eggless Banana Cake with Raisins - which is pretty healthy and makes for a nutritious snack for kids.


8) Sig's Butternut Squash Erissery - this is my first attempt at cooking with butternut squash and I chose this coconutty dish from her fabulous blog.


9) Suganya's Mor Kali - I've always heard about Mor Kali from my friends but never tasted it because my parents are not a big fan of this. Even when I tried to explain to my mom how my friends had raved about this, in the hopes that she would make for me, she didn't give it a very tempting review. I finally gave this a shot myself and used Suganya's recipe.
It has only a few ingredients: Riceflour, Buttermilk, Red Chillies, tempering, oil & salt. This will also be my entry to this month's MBP - Less is More hosted by the talented Nupur. MBP is the brainchild of Coffee .


I would also like to send this post to Madhuram's Your Recipe Rocks (YRR) event.
To see other recipes I've tried out from other blogs - click here.