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Thursday, November 21, 2013

1 Minute Idly | Microwave Idly ..







Ingredients :

For Idly batter :

Idly rice : 1 cup
Urad dal : 1/4 cup
Rice flakes(poha) : 1/4 cup

Salt : 1/4 tea spoon

Cold water for grinding : 1/8 cup

Method :

* Wash and soak idly rice in a cold water for 4 hours.


* Wash and soak Urad dal in a separate bowl for 2 hours.

* Wash and soak rice flakes in a separate bowl for 2 hours.

* After 2 hour drain water from urad dal and rice flakes and transfer it into a mixie jar, make a very fine paste from it. ( use 1 to 2 table spoon of water while grinding )

* Now drain the water from soaked idly rice and put them in the mixer jar and run the mixer for about 1 minute. (You need rice in the fine semolina consistency)

* Transfer idly batter to a big plastic bowl (must) and add salt into it. Using your hand mix the batter well for about 1 minute.
Close the bowl with lid and put the batter in a warm place for fermentation( overnight ).
(Better keep it in microwave itself-but do not switch on the microwave)

* Grease the coffee mug with a drop off coconut oil.

* Take out the batter from microwave and give it a gentle stir using spoon.

* Pour 2 table spoon of batter in a coffee mug and keep it in microwave at HIGH temperature for 1 minute.

* After cooking keep it in microwave itself for about 2 minutes and later check the idly by inserting cocktail pick into idly. If it's comes out clean idly is ready or else microwave it again for 15 to 20 seconds.

Serve idly with Chutney or with any Curry.






Thursday, October 10, 2013

GoLi baje | All purpose flour pakoda ..





Servings : 2
Cooking level : easy

Ingredients :

All purpose flour : 1 cup
Butter milk : 1/8 cup
Finely chopped ginger : 1/2 tea spoon
Finely chopped curry leaves : 1/2 tea spoon
Finely chopped green chilli : 1/4 tea spoon
Finely chopped cilantro : 1 tea spoon
Shredded coconut : 2 table spoon
Sugar : 1/2 tea spoon
Salt : 1/8 tea spoon
Baking powder : 1/8 tea spoon
Water : 2 table spoon
Vegetable oil : 1/2 tea spoon

For deep frying :

Vegetable oil : 2 cups

Method :

* In a bowl mix all the ingredients (except vegetable oil(deep frying)), Make a soft dough and transfer it to a container and place it in a warm place for about 30 to 40 minutes.

* Heat vegetable oil in a wok, using spoon drop goLi baje batter into hot oil and fry until it turn golden color.

* Serve HOT.




******
I Served goLi baje with Beaten coffee.
(Click on this youtube video for the recipe)


Wednesday, October 9, 2013

Paalak Paneer (Desi Restaurant Version) | Spinach & Cottage Cheese Curry ..





Serving : 3
Spice level : Mild
Cooking level : Easy
Preparation time : 5 minutes
Cooking time : 15 minutes


Ingredients :

Cubed cottage cheese : 1/4 cup
Chopped spinach : 3 cups
Fresh cream : 1/4 cup
Milk : 1/4 cup (Adjust accordingly)
Finely chopped onion : 1/8 cup
Finely chopped tomato : 1/8 cup
Finely chopped green chilli : 1/2 tea spoon (Adjust accordingly)
Salt : 1/4 tea spoon (Adjust accordingly)
Sugar : 1/8 tea spoon
Fresh lemon juice : 1/4 tea spoon
Finely chopped cilantro : 1 table spoon
Cumin powder : 1/2 tea spoon
Coriander powder : 1/2 tea spoon
Garam masala powder : 1/8 tea spoon
Butter : 1 table spoon
Cumin seeds : 1/8 tea spoon
Ginger - Garlic paste : 1/2 tea spoon
Turmeric powder : 1/8 tea spoon

Method :

* In a medium flame melt butter in a nonstick pan, add in cumin seeds and fry for 15 to 20 seconds. Add in ginger garlic paste and saute until the raw smell goes off.

* Add in onion,turmeric powder,green chilli and salt. Saute until onion become tender.

* Add in tomato,cumin powder,coriander powder and sugar. Mix it well and cook for 2 to 3 minutes.

* Now add in the spinach and fry until it gets cooked and mixed well with masala. (This takes around 2 minutes)

* Add in cream and milk (add more milk if need little thinner gravy or less for a thick gravy) and cook for 2 minutes.

* Add garam masala and cottage cheese to this mixture and cook for 2 minutes.

* Add in the cilantro and lemon juice and switch off the flame.
************

Serving Options :

* You can serve this curry with Garlic Rice , Methi Pulao , Vegetable Fried Rice , White Palav , Spinach Rice .

*
Also you can serve this curry with Naan.







Monday, October 7, 2013

Garlic Rice ..



Ing :

Butter : 1 table spoon
Vegetable oil : 1/2 table spoon
Cumin seeds : 1/4 tea spoon
Salt : 1/8 tea spoon (adjust accordingly)
Finely chopped garlic : 1/2 tea spoon
Finely chopped cilantro : 1 tea spoon
Raisins : 10 to 12 no.s
Fresh lemon juice : 2 drops

Cooked Basmati rice(at room temperature) : 2 cups

Method :

* In a nonstick pan heat butter along with vegetable oil, once the butter melts completely add in cumin seeds and saute for 20 seconds.

* Now add in the garlic and roast until you get a good aroma. (it takes approximately 40 to 60 seconds)

* Switch off the flame and add in cilantro,raisins,lemon juice and salt.

* Take out the nonstick pan from stove, add in basmati rice and mix it carefully using fork.

* Serve HOT with any Curry..
                                                     ******


Some Curry options :

Aloo Palak (Potato & Spinach curry)
















Wednesday, September 18, 2013

1 Minute Coffee Mug Cake | 1 minute egg less cake ..





This video demonstrates an easy and fast way to prepare eggless coffee mug cake with minimal ingredients and without any special/high end appliances.



Tuesday, September 17, 2013

Lychee Tea - Healthy Tea | Vegan Lychee Tea..



Some Basics about Lychee and Black Tea Leaves .. 

What is Lychee ?

Lychee is a tropical fruit and it belongs to "Soapberry" family and it has many health benefits. 
Lychee's are high in Vitamin C and phosphorous.

Below is the Lychee picture for your reference.


Recent research supports these claims: "Studies have shown that tea may protect against heart disease, Alzheimer's and many types of cancer". And also from centuries, "Tea" has been used in alternative medicine to treat everything from cancer to constipation.

Some information on Black Tea Leaves ..

In this recipe i used "Black tea leaves"Which helps to keep your breath smelling sweet because it is full of polyphenols, powerful antioxidants that stop plaque from clinging to your teeth.
Black tea also helps stop belly fat before it starts. Studies also show that 
polysaccharides in black tea have glucose-inhibiting properties – meaning that it may also help to prevent diabetes.

A cup of hot lychee tea can be refreshing after a stressful tiring day.
 

Take a look at how to make "Lychee Tea" in a easy and quick way for a healthy life.

Ing :

Lychee : 4 no.s

(Cut and open the shell of Lychee and remove pink cover and black seed in center and then cut them into small pieces)


Black tea leaves : 1/4 tea spoon
Fresh ginger : 1/8 tea spoon
Sugar : 2 tea spoon (Adjust according to your taste)
Fresh lemon juice : 1/2 tea spoon (a small slice for garnishing-its optional)
Water : 1 cup


Method :

* Boil water in a pot and add in black tea leaves and boil it for 2 minute and switch off the flame.

* Strain the tea and transfer it to a clean pot.

* Now add in the lychee pieces,ginger and sugar and bring this to boil. Once it starts boiling switch off the flame and again strain this mixture to a serving cup.

* Add in the fresh lemon juice and stir the tea and enjoy your tea !



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Friday, September 6, 2013

Ginger Tea | A Refreshing Beverage ..




Servings : 1 person

Ing :

Fresh sliced ginger : 1 tea spoon (If fresh ginger is not available,use ground ginger)
Fennel seeds : 1/8 tea spoon
Sugar : 1 tea spoon (Adjust accordingly)
Green cardamom pods : 1/2
Tea leaves : 1 tea spoon
Water : 1/4 cup
Whole milk : 1/2 cup

Method :

* In a small saucepan heat water along with fresh ginger/ground ginger,fennel seeds and sugar.

* Once the water starts boiling, lower the flame and simmer it for 4 minutes.

* Now add in the tea leaves and milk. Simmer this for 3 minutes in a low flame.

* Switch off the flame and strain tea into serving cup and just ENJOY !!

Some TIPS :

* Tea is completely based on "Tea leaves" So make sure to use good quality tea leaves(And the one i mentioned is perfect for this tea).
* Adjust sugar according to your taste.
* Use fresh ginger,do not use ginger powder.
* Follow the method and make ginger tea. and DO NOT forget to comment here. :)

Also check my first YouTube video on Beaten Coffee ..



Ingridients i used are available here

Saturday, August 31, 2013

Beaten Coffee - Video recipe ..




This video demonstrates an easy and fast way to prepare Beaten Coffee with minimal ingredients and without any special/high end appliances.



Tuesday, August 13, 2013

Paav Bhaji ..



Serving : 2
Cooking level : Easy

For Paav :

Ing :


Dinner rolls : 4
Butter : 1 table spoon

Method :

* Heat nonstick griddle.
* Slit the dinner rolls into half and spread butter.
* Roast the dinner rolls till it turns little golden in color.

For Bhaji :

Ing :

Paav Bhaji spice powder (Recipe) : 3 table spoon (click on the "recipe" for homemade paav bhaji spice powder)
Cooked potato : 1 cup (coarsely mash it) 
Cooked carrot : 1/2 cup (coarsely mash it) 
Cooked garbanzo/chickpea : 1/2 cup (coarsely mash it) 
Chopped cilantro : 2 table spoon
Chopped onion : 1/4 cup
Chopped tomato : 1/2 cup
Chopped spring onion : 1/4 cup (optional)
Salt : 1/4 table spoon (adjust accordingly)
Water : 1/2 cup (adjust accordingly)
Sugar : 1/4 tea spoon
Turmeric powder : 1/8 tea spoon
Ginger-Garlic paste : 1 tea spoon
Butter : 2 table spoon
Vegetable oil : 1/2 tea spoon
Lemon juice : 1/4 tea spoon

Method :

* Heat 1 table spoon butter and vegetable oil in a nonstick wok at medium-low flame.


* Add in onions and saute till onions turn slightly brownish. Then add ginger-garlic paste and saute for 1 min. 


* Add in tomatoes and fry till tomatoes are tender.


* Now add in all the vegetables along with garbanzo. Saute this for 2 minutes.

* Add salt,sugar,paav bhaji masala into the mixture and mix it well. Then add 1/2 a cup of water.

* Add a 1 table spoon of butter and cilantro, cook this bhaji masala for 4 to 5 minutes in a low flame. Switch off the flame and add lemon juice and mix it very well.




Some TIPS :

* Serve paav bhaaji HOT !

* Before serving sprinkle some chopped onion,cilantro and lemon juice on Bhaaji.(I garnished Bhaaji with Carrot,White onion and Cilantro just because to give Indian Independence Day feeling :) )

* I have already posted Paav Bhaji recipe in my blog (Recipe) using store-bought Paav Bhaaji Masala powder. But i feel homemade Masala powder tastes 200% better than store-bought powder.


* Follow the recipe. For best result use  Homemade Paav Bhaaji Masala Powder which i mentioned. :)






Pav Bhaaji Masala Powder | Paav Bhaaji Spice Powder ..



Ing :

Cardamom : 1
Cinnamon stick : 2 inch piece
Black pepper : 6 no.s
Coriander powder : 1 table spoon
Fennel seeds : 1/4 tea spoon
Cumin seeds : 1/2 tea spoon
Red chilli powder : 1 table spoon
Tamarind : 1/2 tea spoon

Method :

* Heat a non stick pan in low flame. Add in cinnamon stick and cardamom (make sure to tear them before putting in pan) and roast it for 15 seconds.

* Add in fennel seeds,cumin seeds and black pepper, roast them for 40 seconds.

* Now add rest of the ingredients into non stick pan and roast till you get a good aroma from coriander powder. (approximately 45 seconds to 1 minute). Switch off the flame and transfer the roasted spices to a tray.

* Once the spices turns into room temperature transfer them to a blender and make a very fine powder.




Tuesday, August 6, 2013

Baby Corn Manchurian ..




Servings : 2 people

Ingredients :

Baby corn : 12

* Make a slit lengthwise at the center to get two equal parts from baby corn. Now hold both the parts together cut them into dices at equal intervals or according to size required. (You will get around 40 diced pieces from 12 baby corn)

* Now place the diced baby corn in a sauce pan containing boiling water(around 4 cups). Allow to boil for 30 seconds. Once done, remove and transfer baby corn into a sauce pan containing cold water. This will refresh the baby corn and also it will maintain its color
and baby corn will not get overcooked.

Ingredients For Batter :

All purpose flour / Plain flour : 2 table spoon
Corn starch : 1 table spoon
Salt : 1/8 tea spoon
Red chilli powder : 1/8 tea spoon
Cold water : 5 table spoon

For deep frying baby corn : 1/2 cup vegetable oil

Method :

* Once the baby corn is blanched,drain the water and keep it ready to use.

* In a bowl mix all the dry ingredients mentioned in "Batter" and slowly add in the water and make a batter.
Once the batter is ready add in baby corn,mix it well with the batter for marinating upto 10 to 12 minutes.

* In the meantime chop all the veggies required for Manchurian sauce.

* In a non stick pan heat vegetable oil for frying the baby corn.

* Once the oil is heated add in about 12 diced baby corn pieces at a time and fry them until golden brown. Then remove baby corn from oil and drain in paper towels. Keep it aside. Repeat this procedure until all the marinated baby corn get fried.

Manchurian Sauce : 

Ingredients For Manchurian Sauce :

Finely chopped spring onion : 1/4 cup (Separate white and green parts of chopped spring onion and keep them in different bowl)
Finely chopped white onion : 1/8 cup
Finely chopped green chilli: 1/2 tea spoon (Adjust according to your taste)
Finely chopped ginger : 1/4 teaspoon
Finely chopped garlic : 1/8 tea spoon
Finely chopped bell pepper : 1/8 cup (I used orange bell pepper)
Vegetable oil : 1 table spoon
Corn starch : 1/2 table spoon
Cold water : 2 table spoon
Dark soy sauce : 1/4 tea spoon
Tomato ketchup : 2 table spoon (I used Nestle hot n sweet tomato ketchup)
Salt : 1/8 tea spoon (Adjust accordingly)
Sugar : 1/8 tea spoon
Red chilli powder : 1/8 tea spoon (Adjust accordingly)


Method to make Manchurian sauce :

* In a small bowl mix corn starch and water,keep it ready to use.

* In a non stick pan heat vegetable oil. Add in ginger,garlic,green chilli,onion and spring onion white part. Saute for 30 to 45 seconds in a low flame.

* Add in sugar,salt and bell pepper and suate for 1 minute.

* Now add soy sauce,red chilli powder and tomato ketchup and mix it well with the veggies in a medium-high flame.

* Add in corn starch and water mixture and continuously mix it well with the veggies until it turns into a sauce consistency. Then add fried baby corn and mix it well again for 2 to 3 minutes for all the flavors to get blended well with baby corn. And suate this until baby corn becomes little crisp and not soggy at this stage.

* Finally add spring onion green part and saute for 30 seconds then switch off the flame.

* Serve Hot !!

Some TIPS :

* Once the baby corn manchurian is done serve immediately because later it becomes soggy.
* DO NOT saute veggies for long time.
* Follow the recipe :)




Thursday, August 1, 2013

Mysore Pak | A Royal Sweet from Mysore | Gram Flour Fudge | ಮೈಸೂರ್ ಪಾಕ ..




The following recipe makes around 20 medium sized pieces.
Recipe source : My mother

Ing :

Gram Flour : 1 and half cups
Powdered Sugar : 1 and half cups
Ghee (clarified butter) : 1 and half cups + 2 table spoon for roasting gram flour and 1/2 tea spoon for greasing
Cold water : 1/2 cup

Method :

* Heat 2  table spoon of ghee in a non stick pan and add in gram flour. Roast this continuously in a low flame until you get a good aroma from gram flour. Switch off the flame and transfer the flour into Metal sifter.

* Sift the flour to remove any lumps and divide the flour into 3 batches.

* Grease the steel plate with 1/2 tea spoon of ghee.

* Heat a  large non-stick pan in a medium flame and add in sugar and water to it.

* In the mean time heat ghee in a non stick pan at medium-low flame.(Do not switch off the flame until you completely finished adding ghee into gram flour-sugar mixture)

* Sugar will start to dissolve and it becomes bubbling sugar syrup. Make sure to stir it continuously until it forms one string consistency. ( (In a small bowl keep some cold water to check the sugar syrup consistency)put a drop of sugar syrup to the bowl with cold water and check if the sugar syrup will immediately turns into small crystal balls. if yes then it is done. or else keep stir it for another 30 seconds or a minute or until you reach this stage)

* Once the sugar syrup is ready, slowly start adding sifted gram flour in batches. As soon as one batch of gram flour is mixed with sugar syrup add in the next batch until all the gram flour is mixed well without any lumps.

* Keep stir the mixture for 2 minutes.

* Now comes the hardest stage of adding ghee mixture in batches. With a help of a ladle, add half a cup of hot ghee into the gram flour and sugar mixture. (The minute you add ghee to the gram flour-sugar mixture, it will start to froth up and make sure that you keep stirring the gram flour-sugar mixture in other hand)

* As soon as the ghee mixture gets mixed well with the gram flour-sugar mixture(which will take 10 to 15 seconds), add another half cup of ghee into this gram flour-sugar mixture.(And again gram flour-sugar mixture will froth up and it continue to absorb the ghee and become slightly thick.)

* Repeat this process until all the ghee added into gram flour-sugar mixture.

* Once all the ingredients are added, continuously stir it for 1 minute.

* Now yellow color of gram flour-sugar and ghee mixture will change color  and become thicker.  And also this mixture will start to leave the sides and bottom of the pan.

*  Keep stir the mixture for 45 seconds or 1 minute and switch off the flame and IMMEDIATELY transfer this mixture to already greased steel plate.

* Let the mixture to cool down for 3 to 4 minutes and cut them into desired shapes.

* Let the Mysore Pak to cool down completely before taking them from steel plate. Store them in a air tight container.

Some TIPS :

* Use a same cup to measure ingredients.
* Keep everything ready before you start preparing Mysore Pak.
* Be very careful while adding hot ghee into gram flour - sugar mixture.
* Follow the steps. :)

Some more information about Mysore Pak :

Mysore Pak was first prepared in the kitchen of the Mysore Maharaja.

Kakasura Madappa who was the cook at the Mysore Palace kitchen sweets department simply tried a combination of gram flour, ghee(clarified butter) and sugar.
When the King asked for dish name,Madappa simply named it as a ‘Mysore Pak’,a delicacy from the Mysore Palace.
Then Mysore Pak attained the position of a Royal Sweet.






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Parceling Mysore Pak to Anu,Soumya&Recipe Junction.

Friday, July 26, 2013

Sesame Seeds Juice / Ellu Juice / Sesame Seed Milkshake ..




Servings : 2 people

Ing :

White sesame seeds : 2 table spoon
Cold milk : 2 cups
Sugar : 4 table spoon (Adjust accordingly)
Cardamom powder : 1/2 tea spoon
Cold water : 1/4 cup (for soaking)

Method :

* Wash and soak sesame seeds in a cold water for 2 hours.

* Drain water from sesame seeds and transfer it into a blender / Mixi jar. Add in sugar,one table spoon of milk and cardamom powder. Blend this for 1 minute or until you get a smooth paste.

*  Once you get smooth paste add in remaining cold milk and blend it for 30 seconds.

* Serve chilled.













Friday, July 12, 2013

Banana Suttavvu / Banana Paddu ..




The recipe is for 2 people.

Equipment required : Aebleskiver pan

Preparation Time :

Soaking rice : 2 hours
Grinding : 1 to 2 minutes (approximately)
Fermentation : 4 to 5 hours or overnight
Cooking : 4 minutes for each batch

Ing :

Idly rice : 1/2 cup
Ripe banana(chopped) : 1 cup
Cardamom powder : 1/4 tea spoon
Jaggery : 1/8 cup (Adjust accordingly,if you like sweet add extra 2 table spoon)
Salt : A pinch

Cold water for grinding : 1/4 cup

Clarified butter / Ghee : 2 table spoon

Method :

* Wash and soak idly rice for 2 hours.

* Drain rice and add it into a mixer jar/blender jar, add in banana and grind it using water until the mixture looks like idly batter (semolina texture).

* Transfer the batter into bowl,add in cardamom powder,jaggery and salt. Mix well and keep batter in a warm place for fermentation. (keep in microwave oven without turning it ON)

* On a low flame heat the Aebleskiver pan. Sprinkle drop of ghee in every holes of the pan.

* Pour a batter(make sure to mix it well) in all the holes and cover the pan with a lid. cook for 2 minutes then turn paddu into other side and cook it without lid.

* Serve with chutney or simply with ghee or unsalted butter ..






Wednesday, June 26, 2013

Rustic Peach Galette ..



Ing :

Ing for Crust :

All purpose flour : 1 cup (extra for rolling)
Unsalted butter : 1/4 cup (at room temp.)
Salt : A pinch
Powdered sugar : 1 tea spoon
Ice cold water : 1/8 cup (as needed to make dough)

Ing for Filling :

Sliced peaches : 1 cup
Powdered sugar : 1/4 cup
Cloves powder : 1/4 tea spoon (You can either use cinnamon powder)
Corn starch : 1 tea spoon
All purpose flour : 1 tea spoon
Dry ginger powder : 1/4 tea spoon

For Crust Brushing :
Powdered sugar : 1 table spoon
Unsalted melted butter : 2 table spoon
Cloves powder : A pinch

Method :

Method to make Crust :


* In a medium bowl, whisk together flour, sugar, and salt. Add butter into flour and mix until mixture has a crumbly consistency.

* Now add ice water, 1 tablespoon at a time, and mix with a wooden spoon(must) until dough just holds together. DO NOT OVERWORK ON DOUGH.

* Wrap dough in a plastic wrap and refrigerate for atleast 10 minutes.

Method to make Filling :

* In a medium bowl, whisk together sugar, flour,ginger powder and clove powder. Add in peaches and toss mixture until peaches are coated very well.

Method to make Brushing :

* Mix all the listed ingridients together and keep it ready to use.

Method to Assemble :

* Pre heat the oven to 180 C.

* Remove the dough from the refrigerator and using roling pin roll the dough to 1/8 inch thickness circular shape. (Roll like chapathi)

* Pour the filling in center and assemble it giving 1 to 1.5 inch border space.

* Fold the 1 inch border of dough over the edges of the peaches and refrigerate for 15 minutes.

* Brush the Galette with brushing mixture.

* Bake Peach Galette for 25 to 30 minutes in a pre heated oven or until crust is lightly browned.




Monday, June 3, 2013

PaDDu ..



Ing :

Complete list of ingridients (Click on the link for recipe) : 2 cups
Vegetable oil / Ghee : 4 table spoons

Equipment required to cook : Aebleskiver Pan

Method :

* Keep batter(along with all the vegetables mentioned in the batter link) overnight for fermentation.

* Heat the paddu pan in a low flame and add 2 drops of oil or ghee.

* Pour the batter in Aebleskiver Pan / paddu pan. Close the pan with lid.

* When paddu is cooked from one side(approximately 2 to 3 minutes later), turnover with the help of wooden stick and cook on other side.

* Serve with Chutney.




 

Fruits and Vegetables from Malenaadu and KaravaLi ..


Basella Alba / basaLe soppu ..


Banana ..


Chakkota ..


Jackfruit ..



Bread fruit ..

Karande Kaayi / KauLi kaayi ..


Mango ...


Rose Apple / Nakshatra NeraLe ..


Nekkare Maavina kaayi (Sour Mango)..



Jambul / NeraLe hannu ..


Pineapple ..


Raw mango with red chilli powder and salt.. A Yummy Combo !!


Drumstick Vegetable ..



Sweet Limes..


Sooji MeNasu ..


Thumbri Hannu ..

I Think this fruit is belongs to Ebenacea family.