Pebre Sauce

Today I'm sharing a chili sauce from Chile. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Pebre Sauce is Chilean Chili Sauce which can be topped on bread, can be used as a rub for meat or can be served as a dip along with tortilla chips. The word pebre means pepper & you can add any type of pepper of your choice in making this dish. You don't have to grind but for a perfect chunky structure I preferred using a food processor in making this sauce. I loved this sauce as a dip along with tortilla chips.

Adapted from here
Prep Time-10mins | Serves-2People
Ingredients 
2Cups of cilantro 
1Small onion chopped
1Roma tomato chopped
1Garlic clove chopped
1/2Tbs red wine vinegar
1Tbs avocado oil/olive oil
1Tbs chili sauce {used sriracha} {Adjust as needed}
Salt to taste 
Directions
- Wash & pat dry cilantro. Separate leaves from stems. 
- In a food processor crush cilantro & vinegar to a chunky consistency. Transfer it to a bowl.
- Next add chopped onions & garlic to food processor & grind to chunky bites. Transfer it to cilantro bowl.
- Now grind tomatoes to chunky bites & add them to the cilantro onion bowl.
- Now add chili sauce, salt & oil to bowl. Mix them well. 
- Adjust the taste {salt & chili sauce} if needed. 
- Chill it & serve or serve it right away.
Note
- Add another 1/2tbs of red wine vinegar if you want to. 1/2Tbs was just fine to me.

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Tarator | Bulgarian Cold Yogurt Soup

For the second day I'm sharing a easy dish from Bulgaria. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Tarator is a Bulgarian yogurt soup. The basic ingredients include yogurt, cucumber & garlic. This is cold soup is slightly thicker & can be made instantly in no time. 
Tarator tasted just like cucumber raita, which accompanies with pulao, biryani & similar rice items. 
The only difference is you add garlic & oil to flavor it up. Using cold yogurt & water in making this soup reduces the refrigeration time very much. 

Adapted from here.
Prep Time-10mins | Serves-2people
Ingredients 
1Cup thick yogurt {cold}
1/2Cup water {cold}
1/2Cup finely chopped cucumber
2Garlic cloves finely chopped
1Tbs walnut pieces
2Tbs chopped dill 
1Tsp olive oil 
Salt to taste
Directions
- In a bowl add chopped cucumber, garlic salt, dill, walnuts, oil & salt. 
- Add in yogurt & water. Mix them well. Adjust salt if needed.
- Refrigerate it for some time. Serve chill. 
Note
- Adjust water as needed. You don't want to make it too watery. 

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Soya Chunk Korma | Afghan Style Qorma

Me and my blogger friends are starting on a month long around the world food journey from today on. Enjoy the delicious recipes I will be sharing here & do visit the other bloggers too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Korma or Qorma doesn't need an introduction to many of us. It is one the much known dish in India & is originated from south asia. The style of making korma varies based on location. The version I'm sharing here is a Afghan style korma Known as "Qorma Alou-Bokhara wa Dalnakhod" which includes lentils, yogurt & sour plums & meat in it. I replaced meat with soya chunks & made it vegetarian friendly dish. 
This Soya Chunk Korma is very different from the regular versions as it doesn't include any grinding of ingredients to create a creamy base, instead yogurt acts as the creamy base in this dish.
For a vegan version of this dish you can replace yogurt with cashew almond nut paste.

Adapted from here: Qorma
Prep Time-30mins | Cook Time-20mins | Serves-3people
Ingredients 
1Tbs ginger garlic paste
1Big onion chopped
1Cup yogurt
1Cup soya chunks
3Tbs chana dal
2Tomatoes chopped
2Green mirchi's 
2Tsp red chilli powder {Adjust as needed}
5 Sour plums pre soaked
1Tsp garam masala powder {Optional}
1/2Tsp turmeric
1/2Cup water
3Tbs oil
Salt to taste 
Few coriander springs to garnish
Directions 
- Heat pan with oil. Allow oil to warm up. 
- Add ginger garlic paste to pan & saute them for few seconds.
- Add onions to pan & cook them to translucent. 
- Now add soya chunks followed by yogurt to pan. 
- Sprinkle turmeric powder & salt to the ingredients. 
- Now cook with a closed lid for 2mins. 
- Add chana dal, tomatoes , sour plums, green chili's, chili powder,garam masala & 1/2Cup water powder to pan.
- Mix them well & cook with a closed lid for 6mins to 7mins. Adjust salt & chilli powder if needed. 
- Cook with open lid & allow the gravy to become thicker. 
- Garnish with chopped coriander & qorma is ready to serve. 
Note
- As mentioned garam masala powder is optional. 
- Additional water is added to cook soya chunks perfectly. 
- You can cook soya chunks before & add them to the curry or cook it directly in the curry as I have done.
- You can replace sour plums with 1Tsp amchur powder. 

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Ragi Oats Ladoo

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Oats Ladoo is a healthy & nutritious sweet dish. I made this little balls of goodness as a after work out snack & enjoyed it very well. Ragi flour & oats make a delicious combo of ladoo's. This dish can be made just with ragi flour, but the taste & texture are not my favorite. For the feel & bite in ladoo I added coarsely grind oats. Enjoy this healthy dish. 

Prep Time-15mins | Cook Time-7mins | Yields-9Ladoo's
Ingredients 
1/2Cup ragi flour
1/2Cup oats
1/2Cup + 1Tbs brown sugar / white sugar / Jaggery {adjust as needed}
2Tbs milk 
4Tbs ghee

2Tbs of nuts {any of your choice}

1Tsp cardamon powder

1/4Cup melted ghee {optional}

Directions 

- Coarse grind oats. It should be more or less like wheat rava. 

- Heat pan along with ragi flour & grinded oats. 

- Fry them for 5mins on low heat, while stirring in between. Switch off heat. 

- Meanwhile heat pan with ghee & add the nuts to it. Fry them for few seconds & remove them from heat. 

- Add ghee & nuts to ladoo flour along with sugar, cardamon powder. 

- Mix them well & last add milk to the mix. 

- Mix well & now you can start forming ladoo's. Roll them smooth & round. 

- Last dip them in ghee & lay on plate. {Skipped this part}

*** Store ladoo's in a airtight container.

Note

- Replace brown sugar with white sugar or jaggery. - - If using white sugar the quantity remains the same. 

- In case of jaggery you have increase it to 1Cup whole equal to the flour mix. 

- Dipping ladoo in ghee can me omitted, if you are watching your diet. 

- Storing ladoo's in airtight container will keep them fresh & ladoo's won't get hard. 

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Ragi Malt {Version 2} | Ragi Porridge

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Malt can be made in two different ways with milk & buttermilk. I'm sharing the milk version here, which is also very healthy & enjoyed for breakfast. In this version of malt ragi flour is cooked with milk & is flavored with sugar. You can customize this dish according to your taste by adding or removing the ingredients in the list. 

Prep Time-5mins | Cook Time-20mins | Serves-2people 
Ingredients 
2Tbs ragi flour 
4Cups milk
1Tbs brown sugar/jaggery{Adjust as needed}
Pinch of cardamon powder 
Few cashew nuts, walmuts & roses to garnish {Optional}
Directions 
- Mix ragi flour with milk & mix well without forming lumps. 
- Heat the mixture on low heat & bring it to boil. 
- Cook till the mixture gets thick. Once it is thick add sugar & switch off heat. Adjust sugar as needed. 
- Add cardamon powder, nuts & petals & mix them well. 
Note
- You can add vanilla essence to the recipe while cooking to flavor it up. 
- For sugar & jaggery, I added brown sugar in this dish, it's your choice. 
- You can use white sugar instead of brown sugar. 

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Ragi Malt | Ambali

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Malt or Ambali is a nutritious summer drink. It is preferred to have for breakfast, but you can also enjoy it in the summer afternoon's, in place of your tea or coffee. This is a very filling drink & also releases energy slowly in to your body, while keeping you active & keeping the craving under control. 
Ragi Malt is made of a millet called " Ragulu" or "Finger Millet". This millet is rich in fibre, calcium, iron & also known for it's nutritious values. There are various dishes you can make with ragi flour, few are Ragi Idli, Ragi dosa, Ragi malt {Sweet}, Ragi ladoo's, Ragi mudda & many more. 

You might also like
- Ragi Rava Ladoo

Prep Time-5mins | Cook Time-20mins | Serves-2people 
Ingredients 
1Tbs ragi flour 
1Cup water 
1/4Cup yogurt
3/4Cup water {as needed} 
Pinch salt {adjust as needed}
1Tsp lemon juice {optional}
1Tbs finely chopped onions {optional}
Few curry leaves for garnish {optional}

Directions
- In a vessel, take ragi flour & mix it with 1Cup water.  Whisk it well & make sure there are no lumps left out. 
- Cook it on low heat for 15mins, while stirring it in between. Once it becomes thick & dark in color as shown below, switch off heat & allow it to cool. Ragi java is ready.
- Mix yogurt, water, salt & lemon juice in a glass. 
- To that add 1/2Cup of ragi java or ragi paste to the yogurt mix & whisk it well. 
- Finally add onions & curry leaves. 
*** Serve it cold.
Note
- Ragi paste should be cooled off completely before adding the yogurt mix. 
- You can remove all the ingredients that are optional from the list for a original ragi malt.
- Always cook on low heat for a perfect ragi malt. 
- I always add less of ragi java or ragi paste to the yogurt mix & that's how I like it. Change it according to your taste.
- You can make ragi java ahead of time & refrigerate it for later use. 

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Pineapple Gojju

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.

Prep Time-10mins | Cook Time-30mins | Serves-3people
Ingredients
1Cup pineapple
2Tsp tamarind pulp / 1Tsp size tamarind  {Adjust as needed}
*2Cup water
1Tsp jaggery powder  {Adjust as needed}
1Tsp ghee
Salt to taste
To Grind
2Tsp channa dal
2Tsp urad dal
1/4Tsp methi seeds
2Tsp sesame seeds
1Tsp jeera
5Red chili's {Adjust as needed}
1/2Cup grated dry coconut
1/4Tsp turmeric
1Tsp ghee
Tempering 
1Tbs ghee
1/2Tsp mustard 
1/2Tsp jeera 
3Red chili's cut equally 
1/4Tsp hing {Asafetida}
Few curry leaves 

Directions 
- Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}. 
- Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool. 
- In another pan add 1tsp ghee & to that add pineapple pieces.
- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil. 
- Meanwhile grind the roasted ingredients along with coconut & turmeric.
- To make it a smooth paste add little water to the grind ingredients. 
- Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.
- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.
- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve. 
Note
- You can use oil instead of ghee.
- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking. 
- Use "Byadagi" red chili if available or use those are available at that time. 

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Chutney Podi | Chutney Powder

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Chutney Podi/ Chutney Powder is a karnataka style spice powder, which perfectly goes with breakfast dishes & rice. This powder is packed with flavors from dal's, tamarind, red chili's, coconut & also sweetness from jaggery. 
I followed a online recipe while making it, but changed the measurements & few ingredients as needed. One of those ingredient is red chili's. The recipe was asking for both Guntur & Byadagi chili's. I replaced them with mexican red chili's, which I have in hand.
This is my first time making this powder & it was heavenly good. The coarse grinding left this powder with crunchiness in every bite. 
Give this powder a try...

Adapted from-Big Apple Curry
Prep Time-5mins | Cook Time-15mins | Serves-4people
Ingredients 
1/4Cup urad dal 
1/4Cup chana dal 
2Tbs toor dal 
1/4Cup grated dry coconut
13Red chili's
1/4Cup curry leaves 
1Tbs grated jaggery
1Tsp size ball of tamarind
1/2Tsp + 1/2Tsp oil
Salt to taste
Directions
- Heat pan with 1/2tsp oil. To that add urad dal & fry it till
- Keep stirring the dal. Fry till it changes to light brown color. Remove on to a plate. 
- Repeat the same with chana dal & toor dal too. 
- Now to same pan add grated coconut & fry it for few seconds or till they are little crisp. Remove it on to a plate. 
- Add 1/2tsp oil to pan. To that add red chili's, tamarind & curry leaves. 
- Fry them till curry leaves are crisp & red chili's are puffed up. Switch off heat & remove them on to a plate. 
- Allow all the fried ingredients to cool down before grinding. 
- Now grind all the fried ingredients along with jaggery & salt. 
- Grind it to coarse powder. Adjust salt if needed.
***Serve this powder with a dollop of ghee. Goes well with rice, idli, dosa & also you can serve as you wish***
Note
- You can replace jaggery with sugar or if you want to you can totally remove them from recipe.
- I used non-stick pan to fry dal's & used very little of oil.
- Store powder in a air tight container & refrigerate it. 

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Mysore Rasam | How to Make Mysore Rasam

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Mysore Rasam is a appetizing Karnataka dish. There are many recipes to make a rasam, but this version of it is flavorful & has a kick to it. Rasam powder or paste is very much different from the usual one we make. Coconut flakes in rasam powder will add a delicious flavor to rasam. I got this recipe from mom & she was praising how good this rasam has tasted. So it tempted me to give it a try & at the end we {me & hubby} loved it.

You may also like
- Rasam | Charu | Saaru | How to Make Rasam
- Pappu Charu | Toor Dal Rasam
- Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Prep Time-5mins | Cook Time-30mins | Serves-5people
Ingredients 
1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped 
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball{Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves 
Salt to taste 
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili's 
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds 
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves 
Seasoning 
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili's equally cut
1/4Tsp hing {Asafetida}
Directions 
- Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool. 
- Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
- Add chopped tomatoes, curry leaves, turmeric & enough salt to water. 
- Bring it to boil & cook it till the tomatoes are cooked soft.
Grind 
- Take ghee in a pan & to that add all the grind ingredients other then coconut.
- Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
- Grind them along with little water to a smooth paste. 

Making Rasam
- Add cooked dal, spice paste & jaggery to cooked tomatoes.
- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat. 
- Mix the seasoning with rasam.
***Serve it along with rice & dollop of ghee. Also serve some papadam's as a side.
Note 
- If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.
- You can add garlic in the seasoning, instead of hing. 
- You can replace replace ghee with oil, but ghee add's lots of flavor to rasam.

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