Thursday, 30 May 2013

Channa Masala & A short blog break

Serves 3
I guess this is one dish that you can find in every Indian cuisine.The flavors might change a little but they all taste great.It'a very nutritious dish with chickpeas being the main ingredient. My mom makes the South Indian version of this where she adds coconut milk, which gives it a slightly sweet and mellow flavor. I've tried different versions of it and this is one that I like a lot. I will be posting other versions too:) We are all  set for a 10 day trip, I'm the kind of disorganized person who packs till the last minute :) I won't be active for a very short time, will catch up after 10 days,so until then Happy Cooking and Happy Blogging !

Chickpeas - 1 cup
Onions - 1 big (chopped finely)
Tomato - 1 big (chopped finely)
Ginger Garlic paste from - 3 big cloves garlic,ginger 1" piece
Red Chilli powder - 3/4th tsp
Coriander powder - 1 tsp
Kasoori methi  - 1 tsp
Channa masala powder - 1 tsp
Armchoor powder/ dried mango powder - 1 tsp
Garam masala powder - 1/2 tsp
salt -as needed
oil - 3 tsp
coriander leaves - 1 tbsp (finely chopped)

-Soak the chickpeas overnight or for 6 -8 hours in sufficient water. Rinse it well and pressure cook it with salt and 2 cups of water for 1 whistle on high and simmer for 10 minutes.
-Heat the oil in a pan and when it splutters add the onion with a little salt and saute until the onions turn translucent.
-Add the ginger garlic paste and saute until the mixture turns a nice dark brown.Add the tomatoes and the coriander powder,chilli powder,channa masala powder and armchoor powder and mix well.
-Cover and simmer for 5 -7 minutes until the mixture starts oozing out oil.
-Now open the lid and add the pressure cookers contents and mix well.Check for salt.
-Add the chopped coriander leaves,kasoori methi and  garam masala powder and mix well.Add water if needed.
-Let the mixture cook on a low flame for 8 - 10 minutes. Done !
-Serve with hot dosas or rotis !

Thanks for Stopping by ! Happy cooking !

Brinjal/Eggplant Chutney

Serves 2
This is a very simple preparation. Anytime you get bored of having regular chutneys as a side dish for dosas and idlis,you can try this out.A very healthy and easy variation.Many people do not like the flavor of pureed vegetables,I'm one of them so I've added peanuts to this chutney as it makes it more flavorful and tasty.We had it with capsicum oothappam and the combo was too good :)

You'll need:
Eggplant - almost half a big one or
Brinjal - 3 big ones
Onions - 1 medium one (finely chopped)
Tomato - 1 medium one (finely chopped)
Tamarind - a small piece
Oil - 2 tsp
Salt as needed
Whole red chilli - 2
Roasted skinless peanuts - 2 tbsp

To temper:
Oil - 2 tsp
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

-To a pan add 2 tsp of oil,when it heats up splutter the whole red chillies,when they are browned add the onions.saute for a minute or two.
-Add the chopped brinjals and saute on a medium flame until the brinjals are cooked and soft,takes about     5 - 7 minutes.
-Add the tomatoes and saute until they turn soft.Now add a small piece of tamarind and saute for another 2 minutes.
-Remove it from the stove and let it cool.Grind to a fine paste adding salt and water as needed.
-For Tempering : Heat 2 tsp oil in a pan and when it heats up splutter the tempering ingredients.Remove from the stove.
-Add the tempering to the chutney mixture in the blender and pulse for 2-3 seconds.

Thanks for stopping by ! Happy Cooking !

Wednesday, 29 May 2013

Tamarind Rice - Puliyodarai

Serves 2
This is a very authentic south Indian dish.In Tamil Nadu there are many versions of this , each community has its own version. This is one of my favorite rice dishes.I have lots of fond memories associated with it.As kids my sister and I used to spend time in a day care during summer holidays .It was fun, with lots of children around all the time.It was a day care cum Women's hostel  and there was an old matronly cook who was in charge of the kitchen there.She used to make the most splendid Puliyodarai that I've ever tasted. We used to have our lunches packed from home in our lunch boxes,but the moment she finishes cooking this dish she would call me and serve this hot from the stove on a little plate.I don't know whether the love with which it was given or the wonderful taste that still makes me remember this.The version I've shared here is the one that comes close to the taste in my memory :) Do increase the amount of red chillies according to your spice level,most of my recipes are very mild.
You'll Need :
Uncooked rice - 1 cup( 125 g)
Tamarind - the size of a medium lemon.
Hing - 1/4 tsp
Whole Red Chilli - 1 big
Green chilli -1
Sesame seeds(white) - 1 tbsp
sesame oil - 2 tsp
Coriander leaves - 1 tbsp(finely chopped)

To Temper :
Sesame oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts(skinless) -  1 tbsp
Curry leaves - 1 sprig

To fry  in little oil - Spice Powder :
Whole red chilli - 2 -3
Coriander seeds - 1.5 tsp
Urad dal - 3/4 tsp
Channa dal - 1 tsp
Whole Pepper Corns - 1/4 tsp
Fenugreek seeds - 1 /4 tsp
Fry the above ingredients in a little oil on a low flame until they are well browned.Let them cool and grind to a fine powder.You can make this in big batches and store in airtight containers.

-Cook the rice with salt and little oil ,so that it isn't sticky and each rice grain is firm.
-The amount of tamarind should be a small firmly packed ball the size of a big or medium lemon that we find in India.Add  2-3 cups of water to this and let it cook on a medium flame for 5 minutes. Remove from the stove and squeeze & strain to extract the juice.Alternatively you can just let it soak in the water for 30 - 45 minutes and squeeze & strain to remove the juice.
-Dry roast the sesame seeds and grind to a fine powder.
-To a pan add 2 tsp of oil and when it heats up splutter the hing and whole red chilli .When the chilli browns add the chopped green chilli and saute for a minute or two.
-Add the tamarind juice and salt .Let it cook on a low to medium flame till it reduces in volume and oil starts separating from the mixture.It will start to leave the bottom of the vessel.You will only be left with 1-2 tbsp of this mixture.
-Remove it from the stove and add the finely ground sesame powder and mix well.
-Add this to the cooked rice and mix well so that it's evenly spread.Check for salt.
-For Tempering:Add oil to a pan and when it heats up add the mustard seeds,when it splutters add the channa dal and peanuts and saute until they are slightly browned.Next add urad dal and curry leaves and saute until the ural dal is browned.
-Add the tempering & the ground spice powder to the rice and mix well again. Serve hot with potato chips or pappads.Enoy !

Thanks for stopping by ! Happy Cooking !


Tuesday, 28 May 2013

Tomato Pickle - Thakkali Oorugai

Makes about 300 g
We finished the last batch of pickles and I realized that once you start having pickles you can't do without them. It becomes like an important part of a meal.I wanted to make mango pickle as it's relatively easier to make and stays good for a long time. But then tomato pickle is my hubby's favorite,he claims that the sweet and spicy flavour of it makes it a great accompaniment for anything from dosas to rice:)I usually make another version of this ,more of what we call a 'Thokku ' in tamil which has onions and garlic.But this is an easier and yummy version with only tomatoes.It stays good for 3 -4 weeks in the refrigerator.But believe me you will find yourself finishing it way before 4 weeks :)

You'll need:

Tomatoes - 1/2 kg - about 5 big firm ones
powdered salt - 1 tbsp
Red chilli powder - 2 tbsp ( you can add more )
Tamarind - 50 g
Sesame oil - 90 ml
Fenugreek seeds - 1.5 tsp
Mustard seeds - 1.5 tsp
Hing/Asafoetida - 1 tsp

-Clean the tomatoes and pat them dry.Make sure the knife and other utensils used are moisture free.

-Chop the tomatoes finely.
-Add the tamarind to 100 ml of water and let it boil on  a medium flame for 4- 5 minutes.Let it cool.Squeeze it well and strain to extract the tamarind juice
-Dry roast the fenugreek seeds and mustard seeds separately and grind them together to a fine powder.
-To a pan add oil and when it heats up, add the asafoetida. Stir for a few seconds and add the tomatoes.Saute them well until they turn soft this will take around 7- 10 minutes on a medium flame
-Now add the tamarind juice and mix well.Add the salt and chilli powder and mix well.
-Now reduce the flame and let it boil for 10 - 15 minutes or until you see oil floating on top of the mixture. The oil will completely separate from the mixture and it will start leaving the bottom of the vessel.

-Add the fenugreek and mustard seed powder and mix well ,for another 2 minutes.
-Remove from the stove ,let it cool and store in an airtight container.

                         Thanks for stopping by ! Have a great day !

Sending this to Dish Name Starts with T

Sunday, 26 May 2013

Ridge gourd Gravy - Peerkangai Gravy

Serves 3
If like me, you are also bored of pairing up ridge gourd with dhal you would love this:-) My mom adds ridge gourd to a prawn gravy and it tastes absolutely yum.I had a few ridge gourds lying around and din't feel like making another dhal preparation with it ,so made this easy dish instead.This is a very mild and flavorful dish.Tastes great as a side dish with dosas or rotis. But tastes best when you have it with plain cooked rice and a dollop of Ghee :-)

You'll need:
Ridge gourd - 2 big ones
Onion - 1/2 a medium one
Tomato - 1/2 a medium one(chopped)
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 - 3/4 tsp
Fennel powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Thick coconut milk - 2 tbsp
Salt as needed
Curry leaves - 1 sprig
Coriander leaves - 2 - 3 sprigs(chopped finely)

-Clean the ridge gourd and peel the skin.You can preserve the skin to make a chutney.Chop it into medium sized pieces.Chop the onions lengthwise into thin slices.
-To a pressure cooker add the chopped Ridge gourd,little salt and 1/2 a cup of water.Pressure cook for 1 whistle and simmer for 2-3 minutes.
-Add oil in a pan,when it heats up splutter the mustard seeds and curry leaves. Add the onions and some salt.Saute until the onions are slightly browned.
-Add the Tomatoes and mix well,add the cumin powder,chilli powder,turmeric powder,coriander powder and fennel powder.Mix well.Cover and cook on a low flame for 4 - 5 minutes or until the tomatoes are well cooked and the mixture oozes out oil.
-Add the cooked ridge gourd along with the water and the coriander leaves.Mix well,check for salt.Let it boil until all the water evaporates and the mixture becomes dry.
-Add the coconut milk and mix well.Let it boil for 3-4 minutes.Done !

                                              Thanks for stopping by.Happy Cooking !

Friday, 24 May 2013

Zucchini grilled in oven with herbs - Quickie

Serves 3
Zucchini also called as 'seemai surakai' in Tamil,translated as 'Western Bottle gourd' is a wonderful vegetable.I use it in the place of bottle gourd in many recipes and its extremely healthy.It's one vegetable that tastes awesome when grilled,all soft and moist due to its high water content.I usually grill vegetables when I need a quick and hassle free side dish and this one tastes the best when grilled.If you're barbecuing you could grill this on the coal after you're done grilling the meat. I've used oregano here,you could replace it with Kasoori Methi or any other herb of your choice.

Zucchini - 1 big fresh one
Garlic - one big clove or 2-3 small ones
Dried Oregano - 1/2 tsp
Dried Mint - 1/2 tsp or Mint leaves - leaves from 3 sprigs
Pepper Powder  - 1/2 tsp
Olive oil - 1 tbsp
salt as needed

-For Dried Mint powder - Clean the mint leaves,pat them dry.Dry roast on low heat,in  a pan until they are crisp.Powder by crushing in between your palms when cool.
-Mince the garlic finely.Chop the Zucchini lengthwise.
-Mix the salt,olive oil,oregano,mint,pepper powder and garlic.Spread it on both the sides of the zucchini slices.
-Pre heat the oven to 175° C.Arrange the slices of zucchini on a non stick tray or a baking tray lined with a baking paper and bake for 20 - 25 minutes or until they are cooked .Done !

 Thanks for Stopping by ! Happy Cooking !
 Dish name starts with Z happening at Akila's space

Tuesday, 21 May 2013

Capsicum Masala - Bell Pepper Masala

Serves 3
You would notice that many of my recipes use Bell Peppers/Capsicum. I simply love the vegetable for its flavour,health benefits and appearance.My daughter loves eating it raw.I consider it as one of nature's beautiful creations,so perfect and colourful,with each colour having its own unique health benefits.Here in the markets its usually sold in packets of 3 or 4,with one of each colour. I just can't resist buying them :) This dish is easy to make but extremely flavorful.Makes a great side dish for idlis,dosas or rotis. Looks very attractive when you use different colors of capsicum :)

Capsicum - 2 ( chopped into cubes)
oil - 2 tsp  + 2 tsp
Cardamom - 2
Cloves - 2
Cinnamon - 1 small stick
Cumin seeds - 1 tsp
Whole Red Chilli - 2 -3
Coriander seeds - 1/2 tbsp
Green chilli - 1 (optional)
Ginger - small piece
Onion -1 big ( finely chopped)
Tomato -1 big ( finely chopped)
Roasted Peanuts(skinless) - 2-3 tbsp
Grated coconut - 1 tbsp
Curd - 2-3 tbsp
Coriander leaves - 2 tbsp(chopped)
salt - as needed

-In a pan add 2 tsp oil and when it heats up splutter the Cumin seeds , Cloves,Cinnamon and  Cardamom.When they are slightly browned add the ginger,whole red chilli and coriander seeds. Saute until the whole red chilli is browned and the coriander seeds are browned.
-Now add the onion,salt and green chilli and saute until the onions turn translucent.Add the tomatoes and saute until the tomatoes are soft and well cooked.
-Add the coriander leaves and the grated coconut and saute until the coconut is slightly browned.
-Remove from the stove.Let the mixture cool .Grind it to a fine paste along with the roasted peanuts and  curd adding some water and salt as needed.
-Add 2 tsp of oil to a pan, when it heats up add the capsicum and 1 tsp of salt.Fry on a medium flame until the capsicum is slightly cooked and turns glossy.
-Now add the ground masala and mix well.Add water if needed to get the consistency that you desire.
-Cover with a lid and cook on a low flame for 10 - 15 minutes. Done !

This lovely yellow Capsicum goes to Colour me Yellow of Colour Me Photography Challenge Series ,hosted by Priya of  The Humpty Dumpty Kitchen 

Thanks for stopping by :) Have a lovely day !

Thursday, 16 May 2013

Fusion Rasam and Homemade Rasam Powder

        Rasam is considered as one of the most comforting South Indian dish.There are many south Indians who feel that a meal is never complete without a bowl of plain rice and rasam. Whenever we have a get together at home and even when the menu has rich and delicious stuff like Biryanis and Kormas,many times at the end of the meal people ask me if they could get some rasam. This one's from my mom's kitchen. Rasams are usually made in different flavours,like garlic,pepper etc.My mom's version is a fusion of different flavours.
      My mom would make this almost everyday or every other day. Despite being a working woman my mom was very adept at juggling both work and home.It amazes me when I think that she never even had a maid to help her.The memory I have of her is of a lady who worked from morning to night with no respite but still always found time to help her children with their homework and made sure that they were pretty well fed.Being a stay at home mom, I feel that I have a very relaxed lifestyle,but I'm not sure if I really like it at times.Many of us are professionals who after being in the work force for sometime are SAHMs by either choice or due to circumstances.I would really like to hear your take on it ' to work or not to work ',that's a big topic by itself . OK,I get it :)I know that this is a food blog and here I am rambling :) But then I've decided to ramble a bit too on my blog,pity you people :)Off we go to the recipe.....

For the Rasam:
Serves 3
Tomato - 1 medium
Tamarind - a small marble ( size of a small gooseberry)
oil - 2 tsp
Hing - 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 4 cloves(chopped finely)
Curry leaves - 1 sprig
Mint leaves - leaves from 3 sprigs(chopped finely)
Coriander leaves - 3 sprigs(chopped finely)
Rasam Powder - 2 tsp
Turmeric powder - 1/4 tsp
Lemon Juice - juice from 1/2 a lemon
salt as needed

-Soak Tamarind in 2 cups of water for 30 minutes.Squeeze the juice out of the tamarind.Chop the tomatoes.
-Add oil to a pan, when it heats up splutter hing,cumin seeds,mustard and curry leaves.Add chopped garlic and mint and saute until the garlic browns slightly.
-Add the chopped tomatoes & the rasam powder and saute until the tomatoes are soft and the mixture starts oozing out oil.
-Add the tamarind juice,the turmeric powder,coriander leaves and salt.Check for salt and add some more water if needed.
-Let it boil until it starts foaming and small bubbles cover the whole surface of the rasam.
-Remove it from the stove and add the lemon juice.

Rasam Powder:
Coriander seeds - 1 cup
Whole Red Chillies - 1 cup
Toor Dal - 1/2 cup
Cumin seeds - 3 tbsp
Whole Pepper Corns  - 3 tbsp
Urad Dhal  - 1.5 tbsp
Fennel seeds - 3 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 4 -5 sprigs(optional)

-Dry roast all the ingredients one by one separately in a pan on low heat.
-Grind them together to a nice coarse powder.

-You can change the amount of chillies according to your spice level.I usually use only half the amount of chillies.

                                         Thanks for stopping by.Happy cooking !

Sending this to Celebrate love for mum & Jagruthi's celebrate love for mum and Cook like mom - Foodelicious and Walk through Memory lane and Gayathri's page

     cook like mom  [WTML%25202013%255B17%255D.jpg]

Monday, 13 May 2013

Mixed Nuts Cookies - Eggless Baking

Makes 10-12
Every weekend I break my head on what evening snack to prepare,which involves no frying and not much of sugar.This weekend I settled on these beautiful cookies:) These are very easy to bake cookies,apart from the initial preparation it takes less than 10 minutes to make.Nuts form a major part of these cookies and the recipe uses very little sugar. I've used Hazelnuts,Almonds and Walnuts ,you could replace this with any nuts of your choice.It does call for some butter which makes it very soft.The gentle flavors of the toasted nuts and brown sugar makes this a great tea time snack !

You'll need:

Almonds - 40 g(skinless & chopped)
Hazelnuts - 40 g(skinless & chopped)
Walnuts - 40 g
Salt - a pinch
Brown sugar - 3 tbsp
All purpose Flour - 120 g
Water - 1 tbsp
Butter - 100 g
Vanilla essence - 1/2 tsp

-In a small bowl,mix the Flour and the salt.
-Pre-heat an oven to 350°F/175°C. Place the nuts in three heaps separately on a baking tray lined with a baking paper and let the nuts toast for 10 minutes.After 10 minutes remove the tray from the oven and  let the nuts cool slightly.
-To a blender with metal blades,add the nuts and the sugar and grind until the nuts are powdered finely.
-Cut the cold butter into pieces.Add the butter and pulse just until the whole mixture is creamy,with the butter well incorporated.Add the water and vanilla essence and pulse for 3-4 seconds.
-Open the lid of the blender and scrape the sides.Then add the flour and just pulse until the flour is well incorporated into the mixture.Don't over mix.
-Remove the contents to a small bowl and make 10 - 12 small patties out of it.Arrange them on a baking paper lined baking tray such that they are evenly spaced.

-Pre-heat the oven to 350°F/175°C.Bake the biscuits from 30 - 40 minutes,until they are golden brown.The baking time may vary from oven to oven.I have an OTG and it takes almost 35 minutes for the centers of the cookie to get well baked.
-After the baking time,remove them from the oven and let them cool.They harden on cooling.They taste great when they are completely cooled.They can be stored in an airtight container for a month.

                                               Thanks for stopping by.Happy Cooking !

Sending this to Bake Fest # 19 & Vardhini's Bake Fest

Friday, 10 May 2013

Broccoli Capsicum Stir Fry - Quick Fix

Serves 2
This is a very simple and easy to make stir fry,Capsicum and Broccoli make a very healthy & delectable combination. Both my hubby and daughter are big fans of broccoli ,so this is something that I prepare pretty often. I've only recently started liking Broccoli,when I first started cooking I would overcook Broccoli .It used to take the whole flavor out of it and I would successfully make it taste bitter:) Broccoli is one vegetable that tastes great only when you steam it for just 3-4 minutes or saute it for a few minutes .The stir fry calls for very few ingredients and still tastes yum .Comes in handy when you don't feel like cooking an elaborate dish. I've given my craft blog a makeover,pls do stop by when you find time :)

You'll need :
Broccoli - 8 - 10 big florets
Capsicum - 1/2 a medium one
Garlic - 4-5 cloves(minced finely)
Olive oil - 3 tsp
Pepper Powder - 1/2 tsp(optional)
Salt as needed

-Clean and chop the capsicum.Clean the broccoli and break it into smaller florets.
-To a pan add the oil,when it heats up add the garlic and saute until it slightly browns.
-Add the capsicum & broccoli together and mix well until they are coated with oil.Now sprinkle the salt and mix well.
-Saute on low to medium flame for 5- 8 minutes until broccoli just looses its raw flavor.
-Finally sprinkle the pepper powder and mix well .Saute for another minute or two.Done !
-Makes a great side for any spicy gravy!

Thanks for stopping by. Happy Cooking !

Wednesday, 8 May 2013

Corn & Methi Pulao - Corn & Fenugreek leaves pulao.

Serves 3
Yesterday for the first time I found a bunch of Fenugreek leaves/Vendaiya Keerai/Methi leaves and a packet of  Paneer in the Asian Store near our home.I was so happy & excited that hubby was looking at me weirdly.Guess men can never understand a woman's pleasure in shopping,even if it's something as simple as a bunch of leaves :)My daughter is a big fan of basmati rice,she calls anything cooked with it as 'Biryani' and will finish it off without troubling me.So was thinking of making some kind of pulao when I remembered this recipe that I had jotted down from somewhere. I love corn a lot and I always have a tin stocked in my cupboard,so was all set to make this dish.It's a very easy, healthy and quick to prepare dish, very comforting with its mild flavors .Tastes great with any spicy gravy,I  served it with a Peppery Mint Paneer gravy.

You'll need:
Fenugreek leaves (cleaned and chopped) - 1.5 cups
Basmati Rice - 1 cup
Boiled Corn Kernels - 3/4th cup
Onion - 1 medium(chopped finely)
Whole pepper corns - 8- 10
Cloves - 2
Bay leaf - 1
Cinnamon - 1" stick
Ghee - 1 tsp
oil - 2 tsp
Green Chilli - 1 big (chopped finely)
salt - as needed
Turmeric Powder - 1/4 tsp
Curd - 1/2 cup
Water - 1.5 cups

-Clean and soak the Basmati Rice in 1.5 cups of water for 20 minutes.Drain the basmati rice and preserve the water.Measure the preserved water, if it is less than 1.5 cups add some water to it so that it measures 1.5 cups and heat it.
-To a pan add the ghee & oil,when it heats up add the cloves,Cinnamon,Pepper Corns & Bay leaf .When they splutter add the onions ,turmeric powder and green chilli. Saute until the onion turns translucent.
-Add the Fenugreek leaves and Corn Kernels and saute for 2 -3 minutes.
-Add the basmati rice and saute for another 3 - 4 minutes.Now add the heated water and the curd and mix well.Add salt  and mix well.(Make sure that the mixture tastes a little salty than needed ,as it needs extra salt for the rice to get flavorful - this is for beginners :)).
-Now to cook :
   -For Pressure cooker - Add it to the cooker and cook on high for 1 whistle and simmer for 10 - 12 mins.
   -In a normal vessel - Add the whole mixture to a vessel and let it cook on high until it starts boiling,then
                                   cover with a lid and simmer for 12 - 15 minutes.

Sending this to Walk through Memory lane and Gayathri's page & Let's cook rice dishes


Monday, 6 May 2013

Carrot Halwa

This is one dessert that i prepare often.The reason I like it so much is that I can cheat myself when preparing this.I safely ignore the sugar,ghee and cream and keep telling myself that a major part of this dessert is carrot and it's extremely healthy:).It's good for the eyes & skin,full of vitamin A, this and that :) All that apart,this is really a delectable dessert.The only hard work involved is grating the carrot. I've adapted this recipe from vahchef with some changes.I like the way he adds chenna at the end,it really makes it even tastier.I usually replace the chenna with riccotta or cottage cheese,guess you can also use pureed paneer instead of chenna.

Grated carrot - 4 cups
Cream - 1 cup & Boiled skimmed Milk - 2 cups
Boiled Whole Milk - 3 cups
Raisins - 3 tbsp
Cashew nuts - 1 tbsp
Almond slivered - 2 tbsp
Chenna/Paneer/ricotta - 1 cup
Ghee - 4-5 tbsp
Granulated Sugar - 1 cup
Cardamom powder - 1/4 tsp

-In a a wide mouthed non-stick or thick bottomed pan add the ghee,when it heats up add the raisins, cashew nuts and Almonds.Saute until the nuts are slightly browned and the raisins puff up.
-Add the grated carrot and saute for 3 - 4 minutes until it's all coated with ghee.
-Add the cream & milk mixture and mix well.Reduce the flame to medium and let it cook until all the milk evaporates.Keep stirring in between else it tends to stick to the bottom of the vessel.
-Now add the sugar & mix it well.Let it cook until the mixture gets dry.Keep stirring it often.
-Once the mixture appears dry keep stirring it until it turns a bright shiny reddish color  This can take around 10 -12 minutes.The mixture will start leaving the sides of the vessel and will clump into a ball.
-Now add the Chenna/Paneer/ricotta and sprinkle the cardamom powder.Stir until the Paneer is well mixed around 5 minutes.Done !

To make chenna, boil 4 cups of milk .When it boils take it off the stove and add  about 1/4 cup of lemon juice to it slowly ,stirring all the time.You'll be able to see the milk solids(curd) separating from a slightly pale greenish liquid (whey).Suspend a muslin cloth over a colander and pour the contents into it.Now take the muslin cloth along with the curd and squeeze it well to remove all the water in it(After squeezing it ,you can also suspend the muslin cloth (along with the curd)somewhere for an hour so that any left over water will also drain)When you feel it's dry knead it into a nice dough.

Sending this to MJDelights & Walk through Memory lane and Gayathri's page

Saturday, 4 May 2013

Spinach Potato Roti - Aloo Palak Roti

Makes 10 - 12 rotis
Making a paratha is an art,that I'm yet to master. I've always been amazed by the way some of my friends would take a small ball of chapati dough,keep a filling inside it and roll it effortlessly into a nice big paratha.   I can only roll them as big as pappads without tearing them :) Well you see as a south Indian it took me a year of chapati making to make them resemble a round shape,till then it was squares or shapeless like an amoeba :) So until I master the art of paratha making I've decided to safely stick to making rotis. It's easier to make with all the ingredients added while kneading the dough and tastes equally great.This roti is made with a delightful mixture of potatoes,spinach and yogurt  What I love about rotis is that they don't call for a great side dish,they taste just amazing with Pickles.I especially love to have them with some thick yogurt and a spoon of pickle mixed together :)

Atta/Whole Wheat Flour - 2 cups 
Whole Wheat Flour - for dusting and rolling the rotis
Spinach/Palak -  1 cup or 
Frozen spinach - 125 g
Boiled potato - 1 large
Thick Yogurt - 4 tbsp
olive oil - 2  tsp
Green chilli - 1
Milk - 3-4 tbsp
Warm Water - for kneading the dough
Turmeric powder - 1/4 tsp
salt as needed

-Peel and grate the potato.
-If using fresh spinach,Add it to a pot of boiling water and remove it after 2-3 minutes(blanching the spinach).Then cool and grind to a fine paste with the green chili  milk and little water(if needed) to get a coarse paste.
-If using frozen spinach ,cook it as per the instructions in the packet using the milk & some water.Grind it along with the green chilli to a coarse paste.
-In a big mixing bowl add the flour and salt and mix well,then add the oil and with your fingers incorporate the oil into the flour .
-Add the grated potato,spinach,yogurt and mix well with your hands.Now knead it into a soft elastic dough adding warm water when needed. Let the dough sit for at least 30 minutes in an airtight vessel or cover it with a damp cloth.

-After the resting time,divide the dough into 12 small balls.Dust the rolling area with flour and roll each ball in the flour too. Roll them into rotis of about 10 - 12 cm diameter.
-Heat a broad pan,when it heats up add the rolled roti and when bubbles start appearing,turn them over.With a slightly damp towel(dip it in water and wring it well) press the roti around its surface,until it puffs up.Flip it over and press it again until it gets cooked and light brown spots appear.Repeat the same process with the other rolled out rotis too.Serve with Mango Pickle.Check out this recipe for Mango Pickle.

Sending this to Walk through Memory lane and Gayathri's page  &  Dish Name starts with S


Thursday, 2 May 2013

Bombay Toast - Quick Fix

Serves 1
A simple yet delightful bread toast.Some people call it French Toast,but i somehow like the name Bombay toast.I would call this my favorite childhood snack.This was my father's specialty,he was an expert at making this.He would make it so moist and sugary that my sister & I would never feel that we've had enough.It makes a great breakfast and my daughter loves it. I learnt it from my Dad and he in turn from my Grand mom,well guess recipes are like heirlooms that are passed down from generation to generation ;)

White Bread - 2 slices
Egg - 1
Milk - 4 tbsp
Butter or ghee - 1- 2  tbsp
White sugar or Brown sugar - 3-4 tsp

-Cut the edges from the Bread.
-Break the egg into a bowl & beat well with a fork.Add the milk & sugar and beat well.
-Heat a pan , when it heats up toast the bread slices for a minute on both the sides.
-Now add the bread slice to the egg mixture and with a fork make small piercings in it so that it gets soaked well in the egg mixture.Remove it & add the next slice and repeat the same thing.
-Add the ghee to a broad pan and when it heats up add the well soaked bread slices.Cook on a low to medium heat until they are well cooked and slightly browned on both the sides,turning them in between.

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