Contest of the Month

Contest December 2009 Winners

Seema Patil Chat RecipeFIRST PLACE:

  • Seema Kukanur created Hara-Bhara Palak Papadi Chat. The full recipe is listed below.



Richa Agarwal chat RecipeSECOND PLACE:

  • Richa Agarwal from Massachusetts created a variation called Bread Dahi Vada Papdi Chaat (also listed below).

Other top contributions are also worth mentioning here. Thank you for participating:

  • Murali Anantha
  • Meeta Asarpota
  • Prajakta Deodhar
  • Ravi Vinayak
  • Hamsaveni H.T.

Hara-Bhara Palak Papadi Chat

Recipe serves 4

Colour full and delicious Papadi Chat with Palak Pakoras, spicy Potato mix, sprouted moong and pomegranate seeds.

Ingredients for Making Papdi:

  • 1 cup all purpose flour (Maida or plain flour)
  • 1/4 cup semolina flour (sooji)
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • Finely chopped onions(optional)
  • 1/4 teaspoon Red chilli powder

Ingredients for Making Palak Pakoras:

  • 1 cup chick pea flour(Besan)
  • 1/4 slat
  • 1/4  red chilli powder
  • Pinch of baking soda
  • Pinch of Ajvain
  • Palak(spinach) small leaves
  • Oil for frying
  • Water as required

For Garnishing the Papadi:

  • 1 Boiled potato, mashed
  • Palak Pakoras
  • Hari cilantro chutney (recipe from manjulaskitchen.com)
  • Tamarind chutney (recipe from manjulaskitchen.com)
  • Sprouted Moong
  • Smooth yogurt
  • Pomegranate seeds
  • Tomato slices

Method

Papdi:

Make Papadi either round or square in shape as showed in the video at manjulaskitchen.com and if you want add finely chopped onions (optional) to the dry ingredients before adding water.

Palak Pakoras:

  • Add all the dry ingredients and mix well.
  • Add water and get it to the dosa batter consistency.
  • Heat oil in a frying pan and once its hot dip palak leaf in the batter and fry it in oil.
  • Remove when it’s fried and keep the Pakoras on a paper towel to remove excess oil.

Arranging the Papadi and Garnishing:

  • Mash the potato’s and mix with hari cilantro chutney.
  • Arrange the papadi on the plate.
  • Place one palak pakora on each papadi.
  • Now place spicy potato mixture on top of each palak pakora.
  • Put drop of yogurt and tamarind chutney as shown in the picture.
  • Add pomegranate seeds on top.
  • Add sprouted moong in between each papadi.
  • Arrange tomato slices and drop of tamarind chutney on the edge of the plate to make it colour full.

Enjoy the Hara-bhara palak papadi chat. If you want garnish with shev.


Bread Dahi Vada Papdi Chaat

A twist in traditional papdi chaat with a quick and easy recipe.

Cooking time: 15 minutes
Prepration time: 10 minutes

Ingredients:
For papdi:

  • 1 cup all purpose flour (maida or plain flour)
  • 1/4 cup semolina flour (sooji)
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/3 cup + 2 tablespoon lukewarm water

For Bread Dahi Vada:

  • 4 slices of white bread
  • 1/4 cup of cold milk
  • Some raisins and cashews
  • One grated cucumber,Half green chilly (chopped)
  • Some grated dry coconut
  • A pinch if sugar

To garnish the papdi:

  • Grated carrot,raddish
  • Chopped onion
  • 2-3 leaves of cilantro
  • Some namkeen like bhujia
  • Plain yogurt
  • Salt
  • Roasted cumin seed powder (bhuna jeera)
  • Red chili powder
  • Hari cilantro chutney
  • Tamarind chutney

Method

Papdi:
Make the papdis according to Manjula aunty’s recipe and keep aside.

Bread dahi vada:

  1. cut the brown corner of the bread slices and keep aside.
  2. Mix grated cucumber(drain all the juice of cucumber after grating it by pressing it with your palms),coconut,green chillies,chopped cashew nuts , raisins and sugar together.
  3. Now take a bread slice into your palm ,sprinkle milk on it slowly to make it little soft so that we can shape it into vadas.(do not soak bread slices )
  4. Take the mixer of cucumber and coconut and place in middle of the soft bread slice and form it into a vada by giving little pressure between your palms.(or make it into round shape according to your papdi)
  5. Repeat  the same process with rest of the bread slices and keep it in the refrigerator to set for at least 10 minutes covering with clear wrap.

Garnish

  1. Take out the bread vadas from refrigerator.
  2. Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste and a pinch of sugar.. Keep aside
  3. Dip the papdi in the yogurt and place them into serving plate.
  4. place one bread vada on each papdi.
  5. Pour remaining yogurt on the vadas .
  6. Sprinkle cumin powder and red chili power according to your taste.
  7. Add cilantro and tamarind chutney .
  8. finish it with some grated carrots,raddish,chopped onions,cilantro leaves and some bhujia namkeen on top.

Note: You can make this in advance and assemble it just before the serving. So enjoy a quick, easy, and mouth watering recipe.


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Contest December 2009

Papdi Chaat

For this month, the contest is similar to November. Create a unique variation for Papdi Chat:

  • You can easily make it vegan by omitting the yogurt.
  • There are so many ways to transform papdi chat into something unique and mouth watering. You can scour the web for ideas.
  • You will be judged mostly on creativity, since I cannot taste the outcome.
  • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
  • You must also send picture(s). Otherwise your recipe will not be considered for entry.
  • The deadline is December 17th.
  • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: $50 gift certificate from Amazon.com
2nd Prize: $25 gift certificate from Amazon.com

Good Luck! Anyone may join this contest!!


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Contest November 2009 Winners

kesariya-gulabjamun-pulaoFIRST PLACE:

  • Smita Srivastava from India created Kesariya Gulabjamun Pulao. The full recipe is listed below.



snow-ballSECOND PLACE:

  • Spoorthy Prasad from Minneapolis created a variation called Snow Ball (also listed below).

Other top contributions are also worth mentioning here. Thank you for participating:

  • Menaka Seshakumar
  • priya Suresh
  • Vidya Lakshmi
  • Keerti Prathak
  • Pratima
  • Adam Hall
  • Seema Patil
  • Shweta Jain

Kesariya Gulabjamun Pulao Recipe

Delicious saffron & cardamom flavored aromatic sweet rice with baby gulab jamuns and dry fruits.

Cooking time – 20 mins
Prep time – 10 mins

Ingredients:

  • 1 cup uncooked rice
  • 3/4 cup sugar
  • 3 tbsp ghee
  • 4 green cardamoms
  • 12 small sized gulabjamuns (cut into quarters)
  • few strands of saffron or a pinch of orange food color
  • 1/2 tsp milk ( if using saffron)
  • a few cashews n almonds

For garnishing- few sliced gulab jamuns & dryfruits

Method

  • Wash the rice and soak in lukewarm water for 10 mins. Drain and keep aside.
  • Put 1 tsp ghee in a pan and add a pinch of sugar and let it melt ( be careful not to
    turn it brown). Add in the rice n 2 whole cardamoms along with 2 cups water . Cook
    till rice is done.
  • In another pan or wok pour 2tbsp of ghee and add 2 powdered cardamoms to it .
    Add the cooked rice . Slowly mix in the sugar and stir gently until the sugar dissolves
    and the excess syrup evaporates.
  • Dissolve saffron in milk and add to the sweet rice ( if using food color gently sprinkle
    a little on the rice ).
  • Finally mix in the quartered gulabjamuns n chopped nuts & stir for another min.
    Remove from heat and transfer to a serving platter.
  • Garnish with nuts and sliced gulabjamuns before serving .

Snow Ball Recipe

Serves – 4.

Ingredients:

  • 4 White bread slices
  • 1/2 cup Milk (to soak bread)
  • 1 cup Mango pulp
  • 1/3 cup sweetened condensed milk
  • 1/4 cup Cool whip
  • 4 Blueberry

Method

  • Make excellent gulab jamuns by watching video at manjulaskitchen.com
  • Take 4 slices of white bread and cut the brown edges.
  • Take small amount of milk in a plate, enough to soak the bread slices. Dip the bread in milk carefully and squeeze out the extra milk. Take the squeezed bread in a separate plate and place gulab jamun inside and wrap completely as shown in the picture below (gulab jamun should not be squeezed before putting inside soaked bread slice.)
  • Making of mango cream: Mix mango pulp, sweetened condensed milk and cool whip in a separate vessel by spoon and refrigerate for 2 -3 hours.
  • Take the desired amount of mango cream in a bowl (preferably ¼th part of prepared amount) and place the ball of jamun coated by bread in it. Decorate it with blue berry on top as shown in the picture.

Tips:

  • Decorate with almonds and pistachios if desired.
  • Colored sugar can be sprinkled on top for vibrant look.

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Contest November 2009

Beginning this month of November, I will be having a Monthly Contest. Each month will feature a different contest with great prizes!!

Gulab Jamun

For November, your Objective:

  • Take my recipe for Gulab Jamun and create a unique variation of it. Be Creative!
  • There are many ways to adapt the Gulab Jamun recipe into something truly unique and different. You can search the web for ideas.
  • You will be judged mostly on creativity, since I cannot taste the outcome.
  • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
  • You must also send picture(s). Otherwise your recipe will not be considered for entry.
  • The deadline is November 17th.
  • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: Gift basket courtesy of Manjula’s Kitchen (Manjula will personally cook a selection of her favorite desserts and  appetizers)
2nd Prize: $25 gift certificate from Amazon.com

**Anyone can join this contest**

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