Jeerem Meerem Powder/Cladin Masala-Homemade#AlphabetChallenge

This Goan Jeerem Meerem Powder is a type of spice mix powder. It is very versatile powder which can be used for meats, eggs or vegetables. Jeerem Meerem Powder is a roasted masala which is also known as Dry Cladin Masala Powder.

Ingredients
50 Grams Cumin seeds
35 Grams Turmeric
25 Grams Black peppercorns
1 Teaspoon Cloves
2 Sticks Cinnamon (1" each)
1 Dried Red Chilly
Method

Lightly Roast all these in a dry pan. Put the spices in a coffee grinder and powder it finely. Pass the powders through a sieve & bottle. Use as required.

This recipe is very versatile and can used as a dry rub for vegetables, meats and fish. Mix it together and store in a airtight spice bottle. Refrigerate if you are using it occasionally so that the color and taste is maintained.
It can also be used to make wet spice paste, just add palm vinegar and fresh ginger-garlic paste.

Labels: Goan, Masala, Jeerem Meerem Powder, Caldin Masala, Homemade, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "J" 

• Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade 
• Blogghetti: Easy Crock Pot Chicken Jambalaya 
• Mayuri’s Jikoni: Armenian Jajukh Salad 
• Jolene’s Recipe Journal: Creamy Jalapeno Corn 
• Food Lust People Love: Small Batch Strawberry Jam 
• A Messy Kitchen: Jollof Rice 
• Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup 
• A Day in the Life on the Farm: Jamaican Jerk Chicken 
• Culinary Cam: Inspired by a One-Word Text: Jjamppong 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa 
• Magical Ingredients: Jalapeno Popper Dip

Instant Urad Dal Flour & Rava Medhu Vadas#AlphabetChallenge

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
½ Teaspoon Salt 
1½ Cups Water
Oil for deep frying 
Method 

With an electric hand beater whisk the urad dal flour with water( adding a little water at a time) till it forms a light & fluffy dough, for at least 15 minutes. When light, fluffy add rice flour, whisk till a thick & bubbly batter is formed.

Now add the rava/semolina and beat again for 3 minutes (it should be a thick dough like batter). Let it rest for 10 minutes. Then add chopped green chillies, cumin seeds, coriander and curry leaves.

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with  Sambar for our Sunday lunch, a change from the normal food.  Enjoyed it thoroughly!!

Labels: South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "I"

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below Alphabet Challenge-Week I - Apr 23-Final

• Sneha’s Recipe: Instant Urad Dal Flour & Rava Medhu Vadas 
• Blogghetti: Italian Chopped Salad 
• Mayuri’s Jikoni: Ice Apple Salad 
• Jolene’s Recipe Journal: Ice Cream Wafflewiches 
• Food Lust People Love: Fresh Cherry Ice Cream 
• A Day in the Life on the Farm: Italian Ice 
• Karen’s Kitchen Stories: Iced Gems 
• A Messy Kitchen: Irish Colcannon Mac and Cheese 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato & Kale Italian Pasta Salad 
• Culinary Cam: Es Teler (Indonesian Drunk Ice)

Homemade Mango Frooti#AlphabetChallenge

Mango is a summer fruit, many at times the fruit is ripe but the taste of it is sour. Then what do you do with the fruit? Here is a mango frooti recipe, wherein, you can use this ripe but sour mango. Do try it and enjoy a delicious homemade summer drink.
Ingredients 
To Blend
1 Cup Sour Ripe Mangoes Puree
½ Cup Granulated Sugar
½ Cup Water 
To Serve - Per Glass
¼ Cup Prepared Mango Puree
¼ Teaspoon Roasted & Coarsely Crushed Cumin Seeds
Mint Leaves
Kala Namak/Black Salt
A Pinch of Salt or to taste
Ice Cubes
400 Ml Water
Method
Blend all the given ingredients well.

Place this in a sauce pan and cook on medium low flame , add ¼ cup granulated sugar and keep stirring ( add sugar according to sourness of the mango) till it sugar melts and it come to a boil.  

Keep stirring till it thickens a little for about 3 -4 minutes. Take off flame and let it cool. 

Then strain/sieve it.

To Make The Drink
For One Glass/Per Serving

In the prepared mango frooti, add a pinch of black salt/kala namak and roasted & coarsely crushed cumin seeds. Mix it well.

In a glass add mint leaves, ice cubes,

mango frooti, water, 

roasted and coarsely crushed cumin seeds, kala namak to taste, mix well.

It's ready to serve. Enjoy!!

My Notes

Do add the roasted and coarsely crushed cumin seeds is gives a soothing and delicious taste to the drink.
Can store for 6 months in freezer.

Labels: Homemade, Mango, Juices, Summer Fruits, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "H"

• A Day in the Life on the Farm: Asian Beef Bowls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Homemade Buttery Herb Croutons
• Blogghetti: Copycat Hidden Valley Ranch Seasoning 
• A Messy Kitchen: Dutch Hagelslag 
• Mayuri’s Jikoni: Grilled Halloumi Salad 
• Sneha’s Recipe: Homemade Mango Frooti 
• Jolene’s Recipe Journal: Honey Mustard Breaded Chicken 
• Culinary Cam: Huckleberry & Earl Grey Tea Cakes 
• Karen’s Kitchen Stories: Hurricane Popcorn 
• Food Lust People Love: Smoked Herring Spread  

Gravywali Gatte Ki Sabji#AlphabetChallenge

There are many variations of making Rajasthani "Gatte Ki Sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai(cream), mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables:  Gluten free, Besan, Rajasthan, Vegetarian, Main course, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "G" 

Jolene’s Recipe Journal: Ginger Salad Dressing

Sneha’s Recipe: Gravy Wali Gatte Ki Sabji 

Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef

Food Lust People Love: Extra Herby Gremolata

Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta

Blogghetti: Sheet Pan Garlic Butter Salmon 

Mayuri’s Jikoni: Guava Salad, Burmese Style

A Day in the Life on the Farm: Garlic Honey Chicken Thighs

A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef 

Firni/Phirni#AlphabetChallenge

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½ Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.  Refrigerate it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "F"

Jolene’s Recipe Journal: French Onion Soup

Blogghetti: Sheet Pan Chicken Fajitas

Karen’s Kitchen Stories: Fluffy Focaccia with Garlic Oil and Herbes de Provence

Sneha’s Recipe: Firni/Phirni

Food Lust People Love: Fish Sauce Roasted Chicken

Mayuri’s Jikoni: Fattoush Salad

A Messy Kitchen: Fennel, Tangerine & Olive Slaw

A Day in the Life on the Farm: Roasted Vegetable Farro Bowl

Culinary Cam: Fig Leaf-Wrapped Cheese 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce  

Egg Jalfrezi#Alphabet Challenge

Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great. 
Ingredients
4 Hard Boiled Eggs
1 Green Capsicum - cut in cubes
1 Onion - cut in cubes
½ Cup Tomato Ketchup
½ Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoons Red Chilly Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Cumin Powder
1 Teaspoon Ginger Garlic paste
½ Cup Water
2 Tablespoons Oil

Method 

Heat oil in a pan , add ginger garlic paste sauté for a minute add the onion and fry till light pink, add the capsicum and the ketchup, tomato chilly sauce, red chilly sauce, all meal sauce, salt to taste, red chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes. 

The egg jalfrezi is ready to serve garnish with chopped coriander. Enjoy!!

Labels: Egg, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "E"

A Messy Kitchen: Eggs Benedict for One or Two 

Blogghetti: Easy Easter Egg Sugar Cookies

Sneha’s Recipe: Egg Jalfrezi

Jolene’s Recipe Journal: Espresso Martinis

Mayuri’s Jikoni: Avocado Egg Salad Cups 

Culinary Cam: A Dozen Eggs - Stuffed, Scotch, Curried, and More

Karen’s Kitchen Stories: Pork and Cabbage Egg Rolls

A Day in the Life on the Farm: Escargot a la Bourguignone

Food Lust People Love: Whipped Espresso Cream

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cajun Deviled Eggs Garnished with Pickled Okra

Palatable Pastime: Emerald Isle Pub Spread 

Dal Sultani#AlphabetChallenge

This yummy dal is a Mughlai cuisine of Uttar Pradesh. Its rich and creamy .  Goes well with both rice/pulao or chapattis.
Ingredients 
1 Cup Moong Dal - washed and soaked for an hour
2 Cups Water
1 Tablespoon Red Chilly Powder
1 Teaspoon Salt 
For the Gravy 

200 Grams Yogurt
200 ML Milk
100 ML Fresh Cream
6 Cloves  - coarsely ground
6 Small Cardamoms  - coarsely ground
½ Teaspoon Saffron Strands - mix in a Tablespoon water

For Tempering 
½ Cup  Butter or Ghee - I used  half of each
1 Teaspoon Cumin Seeds
8 Cloves Garlic  - chopped
For garnishing coriander leaves  - finely chopped
A Piece of Coal for Dungar / Smoke 

Method

Soak lentil for half an hour, add in it water, salt, chilly powder and boil the dal till its cooked. 

In a another bowl mix,  yogurt,  milk and  malai (cream), beat  well, add the cardamom and cloves powder mix well.  

When lentil  is cooked, add in creamy mixture, stir the dal well, cook on slow flame for 10 minutes  stirring it so that it does not burn at  the bottom.  Switch off flame,  add the saffron water give it quick stir.

Prepare The Tempering

Heat ghee and butter in a pan add the cumin, chopped garlic when the garlic starts to brown take off flame and pour on dal . Cover with a lid. Lastly place the lighted coal in piece of foil or a small bowl pour ghee over it and keep it over the dal covered for 5 minutes. Open garnish with coriander leaves. Serve hot. We had this thick, rich, creamy and yummy dal with roti or Naan. 

My Notes 
This dal is not spicy so don't add more chilly powder, this will ruin the taste and color of the dal. 
Do not skip giving dungar/smoke to the dal, as this enhances the flavor.
You can use split pigeons peas/tur dal too instead of moong dal. 
Labels: Dal, Moong dal, Lentils, Mughlai Cuisine, Uttar Pradesh, Alphabet Challenge, Vegetarian

Let's take a look at the recipes being shared today with Alphabet "D"

Jolene’s Recipe Journal: Double Dark Chocolate Waffles 

Blogghetti: Dragon Fruit Smoothie Bowl 

Karen’s Kitchen Stories: Dutch Macaroni 

Mayuri’s Jikoni: Date Salad, Ottolenghi Style 

A Messy Kitchen: Sugarplum Date Balls 

Culinary Cam: Gluten-Free Crystal Dumplings 

A Day in the Life on the Farm: Chicken with Dates 

Palatable Pastime: Balkan Lamb and Rice Casserole (Djuvec) 

Magical Ingredients: Dill Pickle Dip 

Food Lust People Love: Small Batch Dried Apricot Jam 

Sneha’s Recipe: Dal Sultani 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato Dip with Italian Seasoning 

Chettinad Mushroom Masala#Alphabet Challenge

Button mushrooms sautéed in spicy Chettinad curry. Happened to taste this dish at a local Indian restaurant, since then wanted to try it out myself. Tried this recipe with my own blend of Chettinad spices and it turned good and it's a superb recipe. Chettinad Masala powders have special ingredients which gives the unique taste to the dish.

Ingredients

To Dry Roast Each Separately
3 Dry Kashmiri Red Chilies
1 Tablespoon Heaped Coriander seeds
¾ Teaspoon Cumin seeds
1 Teaspoon Poppy seeds
1 Teaspoon Split Roasted Gram / Pottukadalai/Dalia
1 Tablespoon Heaped Grated Dry Coconut or Desiccated Coconut
To Grind along with the above Roasted Ingredients
5 Shallots/Sambar Onion
1" Piece Ginger
5 Cloves Garlic
5 Curry leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Kerala Garam Masala
Other Ingredients
200 Grams Button Mushrooms - chopped
1 Large Tomato - chopped
1 Green Chilly - slit
1 Bay leaf
2 Small Piece Dagdful /Black Stone Flower / Kalpasi
5 Curry leaves
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Oil
125 Ml Water

Method
Clean, chop the mushrooms, cut them into pieces and keep aside. Slice them vertically for a even look.

Dry roast the ingredients separately will each releases an aroma . Let them all cool. Grind all the spices and coconut powder in a spice blender/ mixer and powder them to fine texture. This is your dry masala powder. To this add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the mixer will be sufficient to chop the onions and ginger garlic. 

Keep this wet masala ready for the preparation.

In a kadai, heat oil and toast the bay leaves, dagdful, green chilly and some curry leaves. Now add the wet masala mixture and fry along for few minutes.

Add the sliced mushrooms and tomatoes at this stage and add half cup of water. Cover and cook for 5-6 minutes over low flame.

Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick consistency, over low flame for the oil to separate.

Now garnish with chopped coriander and curry leaves and switch off. Serve as a side with rice or roti of you choice, this goes well with idli and dosa too!

My Notes
Poppy seeds & split roasted gram is added to give thickness to the gravy.

Labels: Alphabet Challenge, South Indian, Mushroom, Vegetarian, Sabzi, Side Dish, Indian
Let's take a look at the recipes being shared today with Alphabet "C" 

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip