Date Cake - Eggless version - Happy New Year !

   If there's a competition for the most inconsistent blogger or the Disappearing Blogger,I'm pretty sure that I'll win it hands down :).It's been 3 months since I posted,it's been one thing after the other.Can't believe it's again the time of the year to reflect and retrospect,the year 2014 flew by real fast .Guess all of us would have had our share of ups and downs,beautiful and sad memories.Yet the beginning of a another New Year fills us also with new Hope and energy,reminds us of another chance that life has bestowed upon us.Wishing you all a very happy and beautiful New Year !

  My bog looked so neglected this year that I wished to end it on a sweet note.This is probably one of the easiest and forgiving cakes around.No matter how much you mess up with measuring the ingredients it still turns out perfectly yummy.To add on to,neither does it call for eggs nor do you need to get your beater out ,So any time you want to whip up a cake quickly this one would come in real handy.Off to the recipe !

You'll Need:
Dates (seedless) - 200 g
All-purpose flour - 300 g - 3 cups
Whole Milk -   375 ml - 1 1/2 cups
Sugar - 275 g - 1 1/3 cups
Oil - 150 ml or Butter - 50 g(melted and cooled)
Baking Soda - 1 tsp
Baking powder - 1 tsp
Nuts(mixed,chopped) - 4 -5 tbsp ( I used raisins,almonds,walnuts and cashew nuts)
Whole Milk - 1/2 cup ( if needed)

Method:
-Preheat the oven to 150 °C.
-Sieve the Flour and the baking powder and baking soda-
-In a small pan mix the dates and the milk and simmer it for 5 - 7 mins,until the dates are softened
Then grind the dates with little of the milk in which it was boiled, in a mixer to a fine paste.Then add the remaining  milk (the milk in which it was boiled)too and pulse for a second so that it's well mixed.I used lion dates,.Alternatively you can also soak the dates  for 3 - 4 hours.If using soft dates you can directly grind it in a mixer with a little milk to a fine paste.
-In a mixing bowl add the Dates and milk mixture,sugar and oil and whisk with a balloon whisk until well mixed.
-Add the flour mixture and whisk again until well combined.
-If you feel that the batter is very thick(This depends on the dates used) add from 1/4 to 1/2 cup of milk and whisk well.
-Add the chopped nuts and mix well.The batter fills upto 3/4th  in an 8" by 2" round pan.
-Bake in a Preheated oven from 35 - 45 minutes until a skewer inserted in the centre comes out clean.Baking time might change from oven to oven and it's safer to check if the cake is done from the 30th minute.Done !

   Thanks for stopping by !Happy New Year !

Mango Peda - Mango Milk sweet

I read this interesting article in a health magazine recently about how a child views food.Just a tiny write up but a real good one.I could relate with most of the facts that the author had mentioned like,when kids are involved with cooking they eat better.Even it it's something small like cleaning a vegetable or sprinkling some pepper.The author started off with how children notice little details about food,more than we grown ups.They eat with all their senses,how the dish looks,smells,tastes everything matters to them :)If you serve them a lovely dish with just one ingredient that they don't like, they could probably turn down the whole dish.They love fancy and adventurous names for their food.Now doesn't that sound good,if you name a regular soup,'Pirate soup',your kid might probably finish it off in no time.This really works at our place too :)If you had read my mango cake post,you would've read about how I got this big tin of mango pulp.This was yet another dessert that I prepared with the mango pulp.Hubby and I can wipe out a big box of sweets in no time,but my daughter surprisingly doesn't like sweets.But for the first time she ate quite a lot of these pedas. Wonder whether she loved the sound of the name 'Peda' or she just loved its colour ! If you love milk sweets you would definitely love this..So off to the recipe........

You'll Need:
Makes about 15 - 20
Mango Pulp - 350 ml
Sugar - 1/2 cup(depends on the sweetness of the mango)
Paneer - 1 cup(grated)  or Fresh Chenna -1 cup
Whole milk - 1 cup
Milk powder - 1 cup
Ghee - 1 tbsp
Cashew nuts - 10 - 12 (broken to small pieces)
Cardamom powder - 1 tsp
Vanilla essence - a few drops
Pista or Almods or Raisins - for decorating

Method:
-To the big jar of a food processor add the paneer,mango pulp,milk and milk powder and pulse for a few seconds until the ingredients are well combined.
-To a pan,preferably non stick or thick bottomed, add the ghee on medium flame and when it warms up add the cashew nuts and stir for a minute.
-Then add the combined pulp,milk,paneer and milk powder and mix well .Add the sugar and mix well.Let it cook for a few minutes on  a medium flame.After some time the mixture will start spluttering.Stay at a safe distance as it splutters very badly.Then reduce the flame and cover it.Let the mixture cook until the spluttering stops.
-Once the spluttering stops remove the lid and increase the heat and start stirring it.
-After 3 -4 minutes you can see the whole mixture clamming up together Add the cardamom powder and vanilla essence and mix well..Keep stirring until the mixture doesn't stick to the pan.You'll know it's done when you get the feeling 'I'll never have to clean that pan' :).
-Transfer the contents to a container greased with oil,ghee or butter .Spread it and let it cool.You can then cut into diamond shapes or make small round pedas like how I've done.Make a small depression on each peda and fill it with pista,almonds or a raisin.It makes it look appetising and cute.Enjoy your peda !

Thanks for stopping by ! Have a nice day !

Chicken & Vegetable Rice

I feel that taking a little break from blogging is exactly like pressing the snooze button on the alarm clock in the mornings :) We've had a hectic two weeks with one thing after the other popping up and the usual dose of cold and cough.I thought I was taking a few days off from blogging and then noticed that I was gone for almost 2 weeks :)

Happy Independence day !! I always admire how fellow bloggers make each occasion special by posting appropriate dishes.Guess I was lucky today,I never actually planned this post but co-incidentally I happened to post a dish that's a little similar to our flag :)Lucky me !!

I'm not a spicy food person,luckily so is hubby.I wonder whether it has something do with the cold climate here,but on most of the days we prefer to eat mildly spiced food loaded with veggies.This is one such thing that I do often.I usually make it when I make chicken soup,it's a nice way to used the cooked chicken .I just save a little of the chicken stock to add flavour to the rice and use the rest to prepare the soup.We love it with just ketchup,but it pairs up well with any spicy gravy.

You'll Need:

Serves 4

Basmati Rice - 1.5 cups

Carrot - 1  (peeled and cut into thin slices)

Potato - 1 small (cut into thin slices)

Capsicum - 1 medium (cut into thin slices)

Broccoli - 15 florets( cut into small florets)

Chicken - 300 g ( Boneless or chicken legs )

Peas - a handful(boiled)

Spring onion - 4 stalks(chopped finely)

Soya sauce - 1 tbsp(optional)

Garlic - 2 -3 cloves(grated)

Pepper Powder - 1 -2 tsp

Olive oil - 2 -3 tbsp

Salt as needed

Method:

-Cook the rice in any method you wish,just make sure that they are well cooked but not mushy,with each grain holding its shape.I usually boil water with some salt and oil ,add the rice and let it cook.Once it's done I drain the rice in a big colander and then  keep it under the tap and let cold water run over the rice for a few minutes.Then I wait until the water drains out completely.This makes sure that the rice grains don't stick to each other. 

-If using Boneless Chicken - Cut the chicken into small bite size pieces.

  If using Chicken with Bone - Boil or Pressure cook the chicken with 1/4 cup of water and a little salt.Separate the stock and the chicken.You can use the stock for boiling the rice or preparing soup or to cook the vegetables.Remove the flesh from the bones and cut it into small pieces.If using  chicken bones the flesh usually falls apart from the bones when cooked well.

-Add the oil to a big pan,add the grated garlic and stir for a  minute.Add the chicken and a little salt and sauté until it's half done.(If using cooked chicken just sauté for a 3 -4 minutes).Then add the potatoes and sauté until the chicken and potatoes are done.Then add all the vegetables(keep a little of the green portion of the green onion for garnishing) and salt as needed and mix well.If using soya sauce add it and mix well.Sprinkle a little water or the chicken stock and cook for a few minutes covered on a low flame.

-After 3 -4 minutes remove the lid and increase the heat. Sauté again till the vegetables are done.Reduce the flame and add the cooked rice and the pepper powder and slowly mix until the rice is well mixed.Check for salt.Garnish with the chopped green onion. Done !

Thanks for stopping by ! Have a nice day !

Mango Semolina Cake

Mangoes have always been a part of my life.My whole childhood was spent in a house whose slanting roof was shadowed by a huge mango tree.It was a small independent outhouse in the heart of the city and just a 10 minute walk from my school.It was a very old house with the roof covered with mud tiles,the curved type which you hardly come across these days.Much to my surprise I found many houses in Porto,Portugal with a similar roofing,made me wonder if architectural ideas were traded between the two countries as well.The walls of the house were made mostly of mud and the roof was supported mainly by wooden pillars The house didn't have big windows but the roof had big glass plates on it which let the sunlight and moonlight flow in.I still remember looking at the moon in the night and going to sleep as a kid.The glass plates were a fun thing too,we always had cats at home and they would always try to attract us by scratching the glass plates,to show off their antics :)Though it's long since we moved out of the house I still love it.Like the opening line in Rebecca 'Last night I dreamt I went to Manderley again' I often dream about my old house.The mango tree actually belonged to our neighbour ,but except for a few feet of its trunk and of course roots,everything else from the branches to the fruits grew over our house.Ironically we've tasted a very few of them,my mother would religiously pick each and every mango that falls down and hand it over to our neighbours,who would in turn share a few with them :)Well those were my 'Mango-di Days' :)
Coming to the recipe I got this big tin of Mango Purée because I had this sudden impulse to eat Mangoes.Only when I got home did I realize that I had picked up a very big tin,so ended up making a few desserts from them.This recipe is from my little book where I used to jot down the recipes collected from friends,TV shows or internet  in my initial years of cooking.It's very easy to make and tastes real yummy !More like Mango Kesari,so off to the recipe !

You'll Need:
Mango Purée - 1 cup - 250 ml(thick variety)
Cashew nuts or Almonds (broken) - 2 - 3 tbsp
Roasted Fine Semolina/Suji - 1 cup
Butter(melted and cooled) /oil/ghee- 4 - 8 tbsp
Cardamom powder - 1 tsp
Sugar - 1/2 cup(Depends upon the sweetness of the mangoes)
Baking powder - 1 tsp

Method:
-Pre heat the oven to 375 °F/185° C
-Grease a baking pan( I used a small loaf pan) and line the bottom with parchment or wax paper.
-Add the Semolina,baking powder,cardamom powder and mix well.Next add the butter and mango pulp and mix well.Add the sugar little by little ,till you get the desired sweetness.Add the nuts and mix well.
-Let the mixture sit for 10 -15 minutes.
-Then bake it in the oven for 30 - 35 minutes.The baking time depends on the oven and the pan.To be on the safer side, keep checking from the 25th minute by inserting a skewer or knife in the middle,if it comes out clean ,remove the pan from the oven.
-Let the cake cool in the pan.Then remove the cake from the pan and cut into pieces.You can later garnish it with nuts of your choice.Done :)

Note:

-For a richer taste add the whole 8 tbsp of butter,else it's better to stick with 4 tbsp.

Thanks for stopping by ! Have a nice day !
Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014

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Potato Roast

Potato fry or roast would be on almost everyone's favourite dishes list :) This is my quick and easy version of the dish.It pairs up well with almost any mildly spiced curry,but I love it the best with curd rice,unbeatable combo :)I'm trying hard to clear all those posts that I've been accumulating,I find clicking pics more interesting than actually sitting and making a post of it,lazy me :)

You'll Need:
oil - 2 tbsp(i used olive oil)
Potatoes - 3 medium to big(boiled,peeled and chopped into cubes)
salt as needed
Cumin Powder - 1/2 tsp
Coriander Powder - 3/4 tsp
Chilli powder - 1 tsp
Fennel powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves powder - 1/2 tsp
Mustard seeds - 1 tsp
Hing/Asafoetida- a pinch
Coriander leaves - a few for garnishing

Method:
-Heat the oil in the pan,when it heats up splutter the mustard seeds and add all the powders and the salt to the oil,on a slow heat let the powders cook for a minute or two.
-Add the potatoes and mix well.Add more salt if needed.
-On a slow to medium heat let the potatoes roast for 5- 10 minutes ,until they are nicely browned.Done !

Thanks for stopping by ! Have a nice day !
Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014

Quark Waffeln - Yoghurt Waffles

Ever since I bought my little waffle maker ,waffles have become a regular breakfast item at home.They are more or less like pancakes but a lot more easier to make as the waffle iron does most of the job for you.I make them often as this is the easiest way to make my little girl eat eggs.These waffles are a little different from the usual ones as I've replaced half of the all purpose flour with whole wheat flour and the addition of quark makes it more healthier.You could replace the quark with any thick or hung yoghurt like Greek yoghurt.It's the season of cherries here and I couldn't resist clicking them. Aren't they real photogenic ???

Makes 3 ( In a 5-heart shape waffel maker)
You'll Need:
Eggs -2
Melted Butter - 2 tbsp
Milk - 7 -8 tbsp
All Purpose Flour - 3 tbsp
Whole Wheat Flour - 4 tbsp
Sugar - 3 tbsp ( You can also use Brown Sugar)
Quark or Yoghurt - 8 - 9 tbsp

Method:
-Separate the yolk and the white portion of the eggs.Beat the egg whites for a minute until they turn stiff.
-Whisk the Quark,egg yolks,sugar and butter well.
-Add the Flour and the Milk and just whisk until there are no lumps.
-Add the stiff egg whites to the mixture and slowly whisk until they are mixed.
-Heat a waffle iron and grease it with a little oil or butter.
-Pour 1/3 of the batter on the iron and bake.Repeat the process two more times.Done !

Note:
-They are very soft when they are hot in the iron and tend to tear when you take them out,to get the waffles out a big flat ladle works better than a fork.
-Serve them with a little peanut butter spread on top,simply yummy ! :)
-They are not very sweet,increase the amount of sugar if you prefer a sweeter version.

Thanks for stopping by ! Have a nice day !

Carrot Rice

 This is a simple colourful dish that I make when I have a few carrots lingering in my Fridge for long.This makes a great lunch box recipe.Off late I make these kind of dishes often cause they are so easy to prepare and they spare you the trouble of making an extra vegetable side dish.I usually make this with regular raw rice or par boiled rice,for a richer flavour try it with Basmati rice :)

You'll Need:
Uncooked Rice - 1/2 cup or 125 g
Carrots - 2 medium
Onion - 1 large(slice lengthwise)
Mint Leaves - from 2 sprigs
Cloves - 1 or 2
Cinnamon - a small piece
salt as needed
oil or Ghee - 1 tbsp
To Roast and Grind in a tsp of oil:
Peanuts(without skin) - 1 tbsp
Coriander seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Whole Red Chilli - 2
Grated coconut - 1 tbsp

Method:
-Cook the rice with a little salt and a tsp of oil ,such that each grain is firm and not overcooked.After it's cooled a little bit with a fork fluff the rice so that the grains don't stick to each other.
-Peel the carrot and grate finely.Roast the peanuts,whole red chilli,coriander seeds and cumin seeds in 1 tsp of oil in a  slow flame ,when they are slightly browned add the coconut and dry roast for another minute.Take the contents of the stove and grind to a slightly coarse powder.
-In a pan heat the oil or Ghee when the oil heats up splutter the mint leaves,cloves and cinnamon.Then add the carrot and saute for a minute.Add the needed salt and sprinkle some water and let it cook on a low heat until the carrot is well cooked.
-Once the carrots are done,on a slow flame add the cooked rice and ground powder and mix well.Check for salt and add some if needed.Done !

Thanks for stopping by.Have a nice day !
Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014

Baked Mini Donuts

At last I have a PC that works ! And it feels so good to be using a big keyboard,the last time I tried to use my blog on my tab I ended up deleting all the comments instead of posting them.Thanks a lot for the comments ppl :) The football season is over and I really miss the excitement in the air. I'm a football fan,and honestly these days I think twice before I tell this:) .People in India seem to feel that being a football fan is something to do with staying abroad.And it's almost like you aren't patriotic if you aren't a fan of cricket :).Guess it's like the Shah Rukh Khan's dialogue in ' My name is Khan','I'm an Indian and I'm not a big fan of cricket' :). The last football world cup was very close to my heart,though most of my favourite football teams were out by the semi finals.I was in my last week of Pregnancy and every time I got excited with a goal ,hubby used to get tensed.I could see that he was scared that he might have to rush me to the hospital :) But this world cup was a real treat to watch.Most of my favourite teams made it to the last few rounds ,except for Ghana.The semi-finals where my two favourite teams Germany and Brazil were pitted again each other was something I'll never forget. I was almost close to tears with every goal that Germany scored against Brazil,well that was a match that will go down in history.The finals was a very exciting event which we got to watch along with a crowd in a big public viewing screen.We did have to get back home to watch the last extra time of the match as it was getting late and my daughter somehow managed to blow her football flute exactly when Argentina was playing well,getting us a few angry stares :p I simply love the German football team,which has nothing to do with me staying in Germany, and was happy to see them win.Guess I've ranted a lot already :)
 Coming to these Donuts,I love donuts but the frying part is a big problem with my persistent weight gain :) So when I found these cute donut pans I was more than happy to buy them,not to mention that it was on a discount sale.These are very cute and yummy and bake in not time.And they just melt in your mouth .I've just shared a basic version here and will soon be posting other versions too (hopefully:p)!



You'll need:
Makes about 15 small donuts
All purpose Flour - 1/2 cup + 1 tbsp
Baking powder - 1 tsp
Cinnamon - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - 1/8 tsp
Egg - 1/2 a large one
Sugar - 1/4 cup
Whole Milk - a little less than 1/2 a cup
Sunflower oil - 1.5 tbsp
Vanilla essence - a few drops.
For the Glaze:
Whole Milk -  2 tbsp
Powdered Sugar - 3/4 cup
For a thicker Glaze use just 1 tbsp of Milk

Method:
-Preheat the oven to 350 F/ 175 C.
-In a bowl sift together the flour,baking powder,cinnamon,nutmeg and salt.
-In a big bowl whisk the egg and the sugar together,then add the milk,oil and essence.Whisk until the mixture is well combined.Add the flour mixture to this and mix only until there are no lumps.Be careful to not over beat.
-Grease the pan with a little oil or butter and fill each mould with 3/4 th of the batter.Bake for 7 to 10 minute,until a skewer or toothpick inserted in it comes out clean.
-Remove the pan from the oven and holding them above  a plate such that the backside of the pan faces you.Gently pat them two or three times and the donuts willf all out.If some of them remain sticking to the pan just loosen their edges with a toothpick and they will fall out.

If you love watching your cakes puff up,then watching these donuts puff up would be a real delight ..

For the Glazing:

-In a bowl whisk the milk and the sugar well.And when the donuts are still hot dip them in the glaze.You can add sprinkles on them and let them dry.They dry very quickly !

I had a helper who was very eager to help me with the sprinkles,well more than half of the sprinkles ended up in her mouth.:)

-I wanted a thin glaze so I added 2 tbsps of milk,for a thicker whiter Glaze add just a tbsp of milk.

-They are so cute and yummy that you'll find yourself reaching for more :)

Thanks for stopping by ! Have a nice day !

Verkadalai Kuzhi Paniyaram - Peanut Kuzhi Paniyaram

    I've been away for real long this time and here are my excuses :p We are just back from yet another trip to India our second one this year,a very hectic yet memorable trip.We were there for my sister's wedding and we had a real wonderful time.An Indian wedding in May can be one hell of an experience .And that too when you belong to the bride's side with the endless shopping and the scorching sun making you sweat profusely with your silk sarees and heavy jewelry :) And not to forget the beautifully decorated bridal car which somehow manages to get caught In every little traffic jam and red signal along the way to the Church.But thank God we managed to reach there on time,much to our own suprise.Hubby & I were an hour late for our very own wedding :)Luckily we had a wonderful Pastor who waited patiently for us then.Guess thast was a day I'll never forget:)

     After a real long time I got to taste traditional south Indian Christian wedding food,my all time favorite Biryani :p The food served at christian wedding varies from place to place in Tamiln adu.If u go down south to Thirunelveli or Nagercoil the menu consists of usually an elaborate vegetarian meal served on a banana leaf,with just an additional meat gravy.But in Chennai its usually the super yummy Biryani with the softest meat on earth.The menu does include a lot of other dishes but the Biryani simply steals the show :)

  I haven't posted in as long while and my blog looks so neglected.Thanks to all those kind souls who still keep visiting it.My best friend with whom I spend most of the time ,and who incidentally holds all my blog clicks is sick.Well if  you're wondering who it is,its my PC.I'm really stuck without my PC.And posting from my small tab was more difficult than I expected with the autocorrect really messing up each and every word I type. Honestly this tool really thinks that it can read our minds !

 Luckily I had a few posts in my drafts, posting them here to keep my blog going. I have a real lot to catch up with !Coming to the recipe,this a traditional south Indian tiffin with a little twist for those who love peanuts.

Makes about 10
You'll need:
Idli batter - 12 tbsp
Peanut powder. - 2 - 3 tbsp
Oil as needed
Tempering:
Oil - 2 tsp
Onion - 1/2 a medium one finely chopped
Mustard seeds - 1 tsp
Ginger grated - 1/2 tsp
Green Chilli chopped - 1 tsp
Coriander leaves (chopped)  - 1 tbsp
Curry leaves(chopped) - 1 tbsp
Salt as needed

Method:
-In a pan heat the oil and splutter all the tempering ingredients one after the other.After the onions turn soft add the tempering to the idli batter and mix well.
- Heat a paniyaram pan and fill all the molds with a little oil.Add about 1 tbsp of batter to each mold and let it cook.Drizzle a little  oil on top of each mold.
-Once you feel the underside is cooked, flip the paniyarams over and drizzle some more oil.When they are fully cooked on both sides,remove them from the pan.Repeat the same process for the left over batter.Done!Serve hot with Peanut Chutney!

Thanks for stopping by !Have a nice day!

Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014

Peanut Powder

This simple powder comes in very handy on days when you don't feel like preparing elaborate dishes.Just a spoonful of this powder with plain rice and a dollop of ghee can be real comforting.This definitely deserves a place in the kitchen next to its cousin 'paruppu podi' ;)

You'll need :
Peanuts(skinless) - 1and 1/4 cups
Grated coconut - 1/4 cup
Whole red chilli - 6 - 8
Sesame seeds - 2 tsp
Oil - 1 tsp
Salt - as needed

Method :
-In a pan on medium heat, add the peanuts and dry roast them until they are slightly browned.Remove them from the pan.
-Add the sesame seeds and dry roast until they are slightly browned .Remove them from the pan.
-Add a tsp of oil to the pan in low heat,add the whole red chillies and saute them until they puff up and turn crisp.Remove them from the pan.
-To the same pan add the coconut and saute until they are browned.
-To a blender add the whole red chillies and coconut and grind until they are coarsely powdered.Add the sesame seeds to the blender and pulse until they are powdered.Finally add the salt and peanuts and pulse slowly until the peanuts are just coarsely poweder.Be careful to not over grind as the whole mixture could become a paste.
-Transfer the contents to an airtight bottle.Done !

Thanks for stopping by !

Peanut Chutney

A simple creamy chutney that goes very well with idli and dosas.Yet another Quickie post !

You'll need:

Small onions - 5 - 8 (peeled and chopped )

Grated coconut - 2 - 3 tbsp

Peanuts (skinless) - 4 - 5 tbsp

Whole Red Chilli - 2

Oil - 1 - 2 tbsp

Tempering :

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves - a sprig

Hing/Asafoetida - a pinch

Method :

-In a pan dry roast the peanuts.

-Heat a tsp of oil in the pan and when it heats up splutter the red chillies,then add the onions and saute until they just turn soft.Add the grated coconut and just saute for a few seconds.Switch off the stove.

-Transfer the contents of the pan and the peanuts to a blender and grind along with salt to a fine paste.Add water wThhile grinding, depending upon the desired consistency.

-In a pan heat oil and splutter the tempering ingredients.

-Transfer the tempering to the blender and pulse for a second.Done !

Thanks for a stopping by !
Sending this to Gayathri's Cook Spot hosted by Cookingwithsapana: Walk Through Memory Lane 2014

Vendakka Masala - Okra Masala

  Okra or Ladies Finger is one vegetable that we cook very often at home.This is one recipe that I prepare when we feel like having okra with Chapati.Okra has loads of health benefits.I still remember being told as a kid that Ladies finger is good for your brain and it helps you to be good at mathematics.I still don't understand logic behind Okra helping you with maths though :) But I really would be happy if it could help my brain with learning German.I've been here in Germany for more than 5 years now and I really wish to master the language,but I'm a real lousy student.I still manage to day dream during my German classes,something that I've been consistently doing from my school days :) The best part is my brain now sometimes get stuck with English words and comes up with an equivalent German word.I keep telling myself that It's because I'm getting older :) But then yesterday I happened to step into a Spanish language class by mistake and I noticed that almost half the students were people of the age group from 50 - 70.I was surprised as to how attentive and enthusiastic they appeared.I remember another memorable incident,before a month I happened to meet another old German lady at my language school.When I told her that I was from the southern part of India,she asked me if I was from Madras.When I said yes she asked me 'Vanakkam,eppadi irrukeenge ?'.I was really taken aback when she told me that she was doing a Tamil language course and she finds the script very interesting.Germany has a lot of immigrants from Sri Lanka and I guess that could explain the interest in Tamil.When I asked her what drives her to learn at this age,she smiled and simply answered that it makes her happy and keeps her gray cells alive :)Her attitude really touched me!
  Back to the recipe it's very simple and yumm ! This has been lying in my drafts from Christmas (as you can see from the pic:))..I hope I get to post more regularly and and clear my drafts soon :)

You'll Need:
Okra - 200 g
Onion - 1 big(chopped)
Tomato - 1 -2 big(pureed)
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Powder - 3/4 tsp
Coriander Powder - 1 tsp
Curd -3 - 4 tbsp
Kasoori Methi - 1 tsp
Garam Masala Powder - 1/2 tsp
oil -1 tbsp & 2 tsp
Coriander leaves - 1 tbsp(finely chopped)
salt as needed

Get,set,go:
-Clean the okras and pat them dry.Chop the crown and the rim.Cut them into 1" pieces.To a pan add one tbsp of oil and when it heats up add the chopped okra and salt as needed and saute on a low flame for 5 - 6 minutes until they are slightly crisp.Transfer the fried okra to another vessel.You can also deep fry the okra,it definitely enhances the taste.
-Add 2 tsp of oil to a pan and when it heats up add the onions and saute until they turn translucent.Then add the ginger garlic paste and saute until the mixture is well browned.
-Add the tomato puree and mix well.Add the turmeric powder,cumin powder,chopped coriander leaves,curd,coriander powder and chilli powder,salt and mix well.Cover and cook on a low flame for 5 -7 minutes.
-After 5 minutes when the mixture starts oozing oil,add about 1/2 a cup of water and mix well.
-Add the fried okra,Garam Masala Powder and Kasoori Methi powder and mix well.
-Let the mixture cook on a slow flame for another 5 - 7 minutes. Done !

Thanks for stopping by ! Have a nice day !

Anjappar Style Chicken Fry

'From the oven to the fridge',that's exactly how I feel.We are back from India's pleasant warmth to Germany's windy cold winter.And I've been catching one bug after the other,so couldn't spend time with my blog .Hope all of you are doing great :) This is one recipe that I came across in a magazine,the moment I saw the word 'Anjappar',I knew that I just had to try it.I simply love the non veg food at Anjappar.Honestly I don't even know if they offer veg dishes:)Well I haven't posted in a long time,so my brain is on the 'non-responsive' mode like the window browser,I can't get myself to write anything , So off to the recipe... ! 

Ingredients:

Chicken  - 200 g (boneless,cut into bite sized pieces)

Onion - 2 medium - big

Oil - 2 tbsp

Ghee -2 tbsp

Grated  ginger - 1 tsp

Grated garlic - 1 tbsp

Curry leaves - 1 sprig

Cashew nuts - 5 -6 (broken into small pieces)

Green Chilli - 2

Whole Red Chilli - 1 - 2

Pepper Powder - 2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Red Chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Coriander leaves - 2 tbsp

salt - as needed

Method:
-In a pan heat the oil,once it heats up splutter the Garlic,Ginger,Cashew nuts,Green chilli,Curry leaves,Whole Red chilli,Pepper powder,Fennel seeds and Cumin seeds one after the other and saute on a low flame.
-Then add the finely chopped onions and turmeric powder and saute until the onions are well browned.
-Add the Ghee and the chicken pieces and saute on a low flame.
-When it's half cooked add salt,Coriander powder,Red Chilli powder and Coriander leaves and mix well.Keep sauteing until the chicken is cooked and the gravy is well browned and dry.Done !

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Nei Urundai - Moong Dal Laddoo

Wishing you all a wonderful New Year ! I know that I'm 20 days late,but better late than never:P This is a quickie post from Chennai,I would rather call it Madras.For those of us who love the city and its spirit it will always be Madras :)Little girl and I are happily lazing around here for a month now,filling our tummies with all kinds of good food.This is one place where I never log into the Internet, but I still don't feel cut off from the world.So off to one of the simplest yet tastiest sweets :)

You"ll Need:
Yellow Moong Dal - 1.5 cups
Powdered Sugar - 1 - 1.5 cups
Ghee - 1/4 cup
Cashew nuts (broken) - 2 tbsp
Whole Milk - 2 - 3 tbsp

Method:
-Dry roast the Moong dal on a low flame until it gives out a nice aroma.
-Grind it to a fine powder in a mixer. Sieve it to get a fine powder.
-Mix the moong dal powder and powdered sugar well.
-To a pan add the ghee and when it heats up add the cashew nuts and saute until it slightly changes in colour.
-Add the ghee and cashew mixture to the powder and when it's still warm shape them into small laddoos. If it's difficult to make ladoos or if the ladoos don't hold their shape sprinkle the milk little by little until you are able to make smooth ladoos.
-Store in air tight containers. Done !
Note:
-For a soft and smooth ladoo,grind the moong dal in a rice mill.

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