WHOLE WHEAT SUGAR COOKIES

Recipe Source:Veg Bowl
You can find the original recipe here

Ingredients

1. Whole wheat flour- 1 cup
2. Baking Soda- 1/2 tsp
3. Salt - 1 Pinch
4. Vegetable oil- 1/4 cup
5. Granulated Sugar-1/2 cup
6. Cold Water-1 tbsp( appr)
7. Vanilla extract- 1 tsp ( see note)

Method

• Preheat oven to 180 Deg C.Line baking tray with parchment paper.
• In a mixing bowl,whisk together whole wheat flour,baking soda and salt .
• In another bowl cream together oil and sugar,add vanilla extract.
• Add the flour mixture gradually into the dry mixture ,knead to form a smooth dough.(Add cold water if required.)
• Place the dough on a lighty floured surface,gently roll the dough to 1/8" thickness.
• Cut into desired shape using a cookie cutter.Place it on the prepared baking tray.Bake for about 10 minutes or until edges turn golden brown.

Note:You can add 1/2 to 3/4 tsp all spice powder or cinnamon powder  for delicious spice cookies.

Varutharacha Mutton curry

Ingredients

1. Mutton-500 gms
2. Turmeric powder-1/2 tsp
3. Bay leaf- 1 no
4. Cardamom pods- 2 nos
5. Cloves- 2 nos
6. Cinnamon-2" piece
7. Ginger ( chopped finely)- 1" piece
8. Garlic (chopped finely)-  5 to 6 cloves
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup
11. Green Chilies (cut vertically)- 2 to 3  ( see note)
12. Curry leaves- 1 sprig
13. Coriander powder- 1 tbsp
14. Red chili powder-1/2 to 1 tsp( see note)
15. Garam Masala powder-1/2 tsp
16. Fennel powder-1/2 tsp
17. Tomato ( sliced)- 1 small
18. Oil
19. Water
20. Salt to taste

Todry  roast and grind

1. Grated coconut-1/2 cup
2. Black pepper corns-1 tsp 

For tempering

1. Mustard seeds-1/2 tsp
2. Coconut ( sliced)-3 tbsp
3. Curryleaves- 1 sprig

Method

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
• Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
• Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
• Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

Sending this to EP series @ SpiceNFlavors

Mushroom Pulav

Ingredients

1. Basmati rice- 1 cup
2. Mushroom( sliced thick)-250 gms
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Cardamom pods- 2 nos
6. Cloves- 4 nos
7. Cinnamon stick- 2" piece
8. Onion (chopped)-1 no ( medium)
9. Green chilies (chopped)- 1 no ( or to taste)
10. Ginger ( chopped finely)- 1/2 tbsp
11. Garlic ( chopped)-1/2 tbsp
12. Green peas( frozen)-1/4 to 1//2 cup
13. Turmeric powder-1/4 tsp
14. Garam masala-1/2 tsp
15. Coriander leaves( chopped)- 1/4 cup
16. salt to taste
17. Oil
18. Water-2 1/4 to 2 1/2 cup( appr)

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a pan and add cumin seeds and let it splutter.
• Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
• Now add onion ,green chili,ginger and garlic.Saute until translucent.
• Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
• Now add green peas,turmeric powder and garam masala.Mix well.
• Add rice and chopped coriander leaves ,Saute for about a minute.
• Now add water  and salt to taste to the pan and bring it to a boil.
• Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
• Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

Sending this to EP series @ SpiceNFlavors
and Fast& Quick Healthy dishes Event by Priya's versatile recipes @ Life with spices

Mutton Pepper Fry

Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

Nankatai

Ingredients

1. All purpose flour-1/2 cup
2. Whole wheat flour- 1/2 cup
3. Chickpea flour/besan-1 tbsp
4. Semolina-1 tbsp
5. Baking Powder-1/4 tsp
6. Salt-1 pinch
7. Granulated sugar- 1/2 cups
8. cardamom-3 nos
9. Nutmeg powder-1/4 tsp
10. Butter-1/2 cup
11. Almonds -as required

Method

• Preheat oven to 150 deg C.
• In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
• In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
• Add butter and mix well until everything comes together.Knead this well to form a soft dough.
• Cover and keep aside for about 20 minutes.
• Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
• Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
• Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
• Allow it to to cool for at least 10 minutes before removing.

GARAM MASALA RICE

Ingredients

1. Basmati rice- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion ( chopped)- 1 medium
4. Ginger paste- 1/2 tsp
5. Garlic paste-1/2 tsp
6. Green chili ( chopped)-1 no( or to taste)
7. Carrot ( cubed)-1/4 cup
8. Green Beans (chopped)-1/4 cup
9. Green peas( frozen)-1/4 cup ( optional)
10. Turmeric powder-1/4 tsp
11. Garam masala-1/2 tsp
12. Grated coconut-2 tbsp
13. Coriander leaves( chopped)-1 tbsp
14. Mint leaves ( chopped)-1 tbsp( optional)
15. Water- 2 1/4 to 2 1/2 cups
16. Cardamom powder-1 pinch
17. Salt to taste

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a heavy bottomed pan,add cumin seeds and let it splutter.Now add onion,ginger ,green chili and garlic , saute till onion turns translucent.
• Now add carrot ,green beans and green peas( if using) and saute for a minute.Add turmeric powder and garam masala and mix well.
• Now add the rice and stir well.Fry this for a minute or two ,stirring continuously.
• Add grated coconut, coriander leaves,mint leaves and water.Mix well.
• Now Add salt to taste.Bring it to a boil.
• Reduce the flame to low .Cover and cook until the rice is done,this will take approximately 15 minutes.( Do not stir in between)
• After the rice is just done,sprinkle the cardamom powder over the cooked rice and switch off the stove.
• Gently fluff up the rice using a fork and cover and keep aside for  5 minutes.Serve hot with raitha.

CHENA MEZHUKKUPURATTI / ELEPHANT YAM STIR FRY

Ingredients

1. Chena/Elephant Yam (peeled and cubed)- 2 cups
2. Turmeric powder-1/4 tsp
3. Chili powder-1/2 tsp+ 1/2 tsp
4. Mustard seeds-1/4 tsp
5. Curry leaves- 1 sprig
6. Garlic crushed- 2-3 cloves
7. Shallots (sliced)-1/2 cup
8. Pepper powder-1/2 tsp (or to taste)
9. Fennel Powder-1/4 tsp
10. Salt to taste
11. Water

Method

• Thoroughly rinse the cubed chena/yam.Add turmeric powder,1/2 tsp chili powder,salt and water to it and cook until done.Do not over cook.Drain well and keep aside.
• Heat oil in a non stick pan ,add mustard seeds and let it splutter.Add curry leaves,garlic and shallots and saute until it turns translucent.
• Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder and fennel powder.Saute for a few seconds.
• Now add the cooked chena and saute for a few minutes or until it is browned.
• Serve with rice.