Monday, December 31, 2012

Vangi Bhath / Eggplant Rice ..

Ing for Rice :

Basmati rice : 2 cups
Clove : 1
Water : 2 and 1/2 cups
Vegetable oil : A drop

Method to prepare rice :

* Wash and soak the rice along with clove for 20 minutes.

* Add a drop of oil and make rice in rice cooker.

* Once rice is done,remove clove from rice and spread rice in a tray.

Ing for Eggplant Masala :

Chopped Eggplant : 2 cups
Sliced Onion : 1/4 cup
Chopped Cilantro : 2 table spoon
Vegetable Oil : 2 table spoon
Ghee : 1 table spoon
Tamrind Juice : 1/2 cup ( If you have tamrind paste,then take 1 table spoon of paste and mix it with 1/2 cup of water)
Salt : 1/2 tea spoon ( Adjust Accordingly)
Powdered Jaggery : 1 table spoon
Vangi Bhath Powder : 3 table spoon
Grated Copra : 2 table spoon
Turmeric powder : 1/4 tea spoon

For Tempering :
Ghee : 1 tea spoon
Curry leaves : 4 no.s
Chopped Cashews : 2 table spoon
Peanuts : 10 no.s

Method to prepare Masala :

* In a non stick pan heat vegetable oil with ghee,add onion and saute it for 1 minute.

* Now add eggplant and turmeric powder and saute it until eggplant becomes soft.

* Add in the tamrind juice,jaggery,1 table spoon of cilantro and salt, cook for 2 to 3 minutes in a medium flame with occasional stirring.

* Add vangi bhath masala powder and copra,mix well and keep stirr the mixture until everything mixes well for 1 to 2 minutes.

* In a small sauce pan make the tempering and add it into ablove mixture.

* Add remaining cilantro and mix once and switch off the flame. Keep the mixture to sit for 4 to 5 minutes.

* Add rice into masala,mix well and serve with raita.

Thursday, December 27, 2012

Dill & Lentil Soup / Dill-Lentil Rasam ..

Ing :

Split toor dal / Yellow pigeon peas : 1/2 cup
Chopped dill leaves : 1/2 cup
Salt : 1/2 tea spoon (Adjust accordingly)
Jaggery/Sugar : 1/4 tea spoon
Rasam powder : 2 table spoon (I used MTR Rasam powder)
Tamrind juice : 1/4 cup
Cilantro : 2 table spoon
Water : 3 to 4 cups
Vegetable oil : 1 tea spoon
Chopped tomato : 1/2 cup

Tempering :

Coconut oil : 1/4 tea spoon
Mustard seeds : 1/4 tea spoon
Asafoetida : A pinch

Method :

* Wash and soak the toor dal in cold water for 20 minutes

* Pressure cook the toor dal along with dill leaves and a drop of vegetable oil.

* In a non stick pan heat the oil and add tamrind juice and jaggery into it,once its start boiling add tomatoes and bring it to boil.

* Add cooked toor dal & dill leaves into it.

* At this point add 1 table spoon of cilantro,salt and rasam powder.

* Boil rasam in a low heat for 12 to 15 minutes for better taste.

* In a small sauce pan make the tempering and add it into rasam along with 1 table spoon of cilantro then close the pan with lid and switch off the flame.

* Serve hot as Dill-lentil soup or serve as Dill rasam along with white rice.

Monday, December 24, 2012

Whole Wheat Flour Laddoo..

Merry Christmas and a Happy New Year to All my Blogger Friends !

Ing :

Whole wheat flour : 1 and half cups
Cardamom powder : 1/2 table spoon
Powdered sugar : 1/2 cup + extra for coating
Powdered jaggery : 1/2 cup
Salt : A pinch
Ghee : 4 tea spoon
Milk : 1/2 cup

Method :

* Sieve the flour and keep it ready to use.

* In a non stick pan heat ghee and add flour and fry till you get nice aroma from it in a low flame. ( This process takes 6 to 8 minutes)

* Add Sugar and jaggery into the mixture and saute it for 2 to 3 mins .(So that everything mixes properly)

* Add milk and a pinch of salt and keep stirring until the mixture leaves the non stick pan. ( This process takes 4 - 6 minutes in medium flame)

* Add the cardamom powder and mix it properly and switch off the flame.

* Leave the mixture to cool for 6 to 8 minutes. (Until you can handle with your hand)
* Grease your hand with ghee and make small balls from the mixture and coat it with sugar and keep it in a plate.

* Enjoy the healthy,quick,simple yet delicious Desert !

Pictoral steps :

Tuesday, December 18, 2012

Breakfast Sambhar ..

Ing :
Moong dal : 1/3 cup
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
Slitted green chilli : 4 pieces
Chopped brinjal : 1/2 cup
Chopped potato : 1/4 cup
Tamarind extract : 1 table spoon
Asafoetida : 1/8 tea spoon
Jaggery : 1/2 tea spoon ( adjust if you like sweetish sambhar)
Cilantro : 2 tea spoon + extra for garnishing
Salt : 1/2 table spoon(adjust if required)
Water : 3 cups(Adjust if required)


Ghee : 2 tea spoon
Mustard seeds : 1/4 tea spoon
Cumin Seeds : 1/2 tea spoon
Asafoetida : A pinch

Sambhar powder :

Channa daal : 1 and 1/2 table spoon
Coriander seeds : 1 and 1/2 tea spoon
Dried red chillies : 2 (Adjust if required)
Fenugreek seeds : 1/4 tea spoon
Vegetable oil : 1/2 table spoon

Method to prepare sambhar powder :

* In a non stick pan heat little amount of oil and add channa dal,fry till it the nice aroma comes out from channa dal,then remove it and keep it to cool.

* Now add little amount of oil into same pan and fry remaining ingridients and remove from the flame and allow it to cool.

* In a blender combine all together and make a fine powder without adding water.

Method to prepare sambhar :

* Wash and soak the moong dal for 10 minutes.

* Pressure cook the moong dal for 3 whistles then mash it and keep it ready to use.
* Heat non stick pan with vegetable oil and temper with the items given under ‘Tempering’ in ingridients list.
* Add onion and fry till it turns to transparent. Now add the chopped vegetables and tomato together and fry in medium flame for 2 minutes.

* Add little salt while frying for easy cooking of the vegetables.

* Add required water and the tamarind extract and boil this mixture till the vegetables get cooked well.

* Add the curry leaves,cilantro leaves,salt(according to your taste),asafoetida.

* Lastly add the sambar powder and bring to boil.

* Add the cooked moong dal and mix well.

* Adjust the water as needed to get a sambar consistency. Bring this into boil and garnish with cilantro leaves.

* Serve with idly,dosa, pongal or with any breakfast dishes.

Monday, December 17, 2012

Fenugreek leaves Palav / Methi Pulao ..

Ing :
Basmati rice : 1 cup
Fenugreek leaves(chopped) : 1 cup
Onion (Sliced) : 1/2 cup
Garam masala powder : 1 tea spoon
Water : 1 and 1/2 cup
Lemon juice : 1 tea spoon
Bay leaf : 1
Cinnamon : 1 inch piece
Cloves : 2
Green chilli (sliced) : 4
Red chilli powder : 1/4 tea spoon
Sugar : 1/4 tea spoon
Salt : 1/2 tea spoon ( According to your taste)
Vegetable oil : 1 table spoon
Unsalted Butter : 1 table spoon
Tomato(chopped) : 1/2 cup
Garlic pods(finely chopped) : 1/4 tea spoon
Cumin powder : 1/2 tea spoon
Coriander powder : 1/2 tea spoon
Fennel seeds (coarsely crushed) : 1 tea spoon
Turmeric powder : 1/4 tea spoon

Method :

* Wash and soak basmati rice in water for 15 to 20 minutes. Drain the rice and keep it ready to use.
* Heat oil and butter together in a non stick pan. To this add fennel seeds,cinnamon stick, bay leaf, cloves and fry 30 seconds.

* Add sliced onions and turmeric powder and fry until onion turn transperent.

* Now add garlic and green chilli, fry well for 1 minute or until the raw smell goes away.

* Add fenugreek leaves and fry for another 2 mins.

* Add garam masala powder,red chilli powder,coriander powder,cumin powder,sugar,salt,lemon juice and fry for 1-2 mins.

* Now add drained basmati rice and fry well for 1 to 2 minutes.

* Transfer this mixture into a rice cooker and add 1 and 1/2 cup of water into it.

* Stirr it once and taste the liquid to adjust salt,if required add salt at this point.

* In a cooking mode cook the rice.(as you cook white rice in rice cooker).

* Serve hot with any raita or with yogurt/curd.

Friday, December 14, 2012

Tiramisu Cake Frosting ..

Ing :

Unsalted butter : 2 sticks ( 1 cup ) at room temperature
All purpose flour : 1/3 cup
Powdered sugar : 3/4 cup
Milk : 3/4 cup
Instant coffee powder : 1/2 table spoon

Method :

* In a non-stick pan combine all purpose flour,coffee powder and sugar.

* Add milk into it.

* In a LOW FLAME continously stirr it till the mixture leaves from non-stick pan ( this process will take 7 - 8 mins ).

* Transfer the mixture into  a bowl and keep it to cool down COMPLETELY. ( 25 to 30 minutes )

* Add butter stick to this mixture and beat it for 5 to 8 minutes.
( if you feel that mixture is hard add 1 table spoon of COLD MILK into it and beat it )

* Frosting is ready.
( Refrigerate the frosting ,dont keep the cake/frosting outside)

Below is the pic of home made tiramisu cake.
I used " Eggless orange cake " as a base.

Eggless Orange Cake ..

Ing :

All purpose flour : 1 & 1/4 cup
Sweetned condensed milk : 1 cup
Vegetable oil : 1/2 cup
Fresh orange Juice : 1/2 cup (Cut orange in the middle and squeeze it to get juice)
Powdered Sugar : 3 tbsp
Lemon Juice : 1 Tea spoon
Baking Powder : 1 Tea spoon
Baking soda : 1/2 Tea spoon
Orange Zest : 1 Tea spoon ( Grate the orange peel-just orange color part,do not use white part)

For greasing the baking dish :

Unsalted butter : 1/4 Tea spoon
All purpose flour : 1/2 Tea spoon

Method :

* Sieve all purpose flour,baking powder,baking soda and powdered sugar, two to three times and mix it again using fork to ensure even mixing. (This is very IMPORTANT step)
* In a big bowl mix the condensed milk,orange juice,oil and lemon juice and mix it very well using hand mixer or a fork.

* In the mean time pre heat the oven to 350 F for 10 minutes and grease the baking dish.

* Now pour the wet ingredients spoon after spoon into the above mixture.Gently mix the mixture until you get a smooth and uniform mixture without lumps using hand mixer or a fork.
* Add orange zest into the mixture and mix it well.
* Pour cake mix into a greased baking dish and tap the dish very gently for 4 to 5 times to avoid air bubbles in cake.
* Bake cake batter for 25 minutes or until the toothpick inserted in middle of the cake comes out clean.
* Immidietly take out the cake from oven, and let the cake to cool down for 5 minutes then tap the dish gently for 2 to 3 times and invert the cake over a cooling rack and let it cool for 15 minutes.
* Cut and serve the spongy orange cake or use it as base for any deserts.

Pictures :

Tuesday, December 11, 2012

Spicy Bread ..

Ing for bread :

All purpose flour : 3 and 1/4 cups + Extra while kneading

Salt : 1 Tea Spoon
Active dry yeast : 2 Tea Spoon

Water : 3/4 Cup
Sugar : 1 1/2 Table Spoon

Milk : 1/2 Cup
Vegetable oil : 3 Table Spoon
For Bread Masala:

Dill leaves : 1/2 cup (finely chopped)
Cilantro : 1/2 Cup (finely chopped)
Onion : 1/2 Cup ( finely chopped )
Green chilli : 1 Table Spoon (Use fresh green chilli and coarsely ground this)
Salt : 1/4 Tea Spoon ( Add salt carefully,because you added in bread dough also)
Cumin Seeds : 1 Tea Spoon
Vegetable oil : 1 Table Spoon

Other Ingredients:

Sesame Seeds : 1 Tea Spoon ( To sprinke on top of the bread )
Unsalted butter : 1 Tea spoon ( To brush the bread once its baked )
Milk : 1 Tea spoon ( To brush the bread ,before baking )

Method :

* In a Microwave safe bowl Microwave water and milk together for 45 seconds until it is luke warm to touch( Double check this,because if it is too hot yeast will die ). And then pour this into a wide bottomed bowl.

* Dissolve in the sugar and yeast in it and mix thoroughly until dissolved. Leave this aside to set for 20 mins until the yeast mixture becomes frothy in texture. (This is the important step in proceeding further to the bread recipe.If the texture is not frothy, bread does not proof so throw it and start the process again from the scratch).
* Meanwhile heat vegetable oil in a non-stick pan and crackle cumin seeds in a low flame and then add chopped onion and fry until it turns into transperent. Now add salt,coarsely ground chilli paste,chopped cilantro,chopped dill leaves and mix well and saute it for a minute in a medium flame. Switch off the flame & keep it aside until the mixture is cooled.

* Stir in the Vegetable oil and salt to the frothy yeast mixture and slowly add cup by cup of flour into it and mix well. (Use a plastic spoon to mixing purpose, and mix until you get a lump of smooth dough)

* Now put some flour on the working surface or rolling board or a well cleaned kitchen platform and take the lump in hands and start knead the bread towards you.

* Follow the same method and knead it properly for 10 mins roughly until you get a non-sticky but still smooth dough.Add flour in between when the dough is sticky.

* Gently roll the dough using rolling pin with to flatten it and keep the bread masala mixture in the centre and fold it from all the sides like how we do for stuffed paratha or for hoLige.

* Slowly start kneading again for 6 to 8 mins until the mixture is very well incorporated in the dough.while kneading the dough might become sticky because of the onions,so please feel free to add the flour when required.

* Cover this rolling board with some kitchen towel as we need to use this place again for kneading.

* Preheat the microwave for 45 seconds.

* Now grease your hands and a empty big air tight container with vegetable oil and slightly coat the dough with oil. and place it in the greased container. Close the lid and keep it in a microwave for 1 hour 45 mins to 2 hour or until dough rises double in size.

* After dough have doubled in size,take a knife and cut into two halves. ( By using this dough you can make 2 loaf of breads, but i just made 1 loaf of bread and remaining i made masala buns- cut the dough into 3/4 and 1/4 th portions to make a big loaf of one bread and 6 medium sized buns)

* Now again knead the dough gently for 7-8 mins,this process is important as it assures of removing air bubbles formed in the bread dough.Repeat the same process with buns portion as well.

* Grease the loaf pan and baking dish(to bake buns) and then place the dough accordingly.

* Keep the loaf and baking dish again in a warm place for 1 hour for the final rise.

* Mean while preheat the oven at 400 F for 10 mins when you are about to finish the rising time of bread.

* Brush the top of bread loaf and buns with milk ( Brush it very gently (Treat bread and buns as a flower in this step)) and sprinkle sesame seeds over the nicely risen loaf and buns and keep it in preheated oven and bake them at 400 F for 18 to 20 mins( It depends on the oven) until the top portion of the bread turn slightly golden and the bread should sound hollow when tapped the crust with hand.

* But for buns you can bake it only for 11 to 13 minutes. Because buns bake fast as compared to bread.

* Immediately remove the bread loaf and buns once its baked well then brush the top of the bread and buns with butter.(This helps in giving shiny texture to the crust of bread and buns and also makes the crust softer and even the smell of the bread will be nice)
* Run the knife around the edges and slowly remove the bread from the loaf and also remove buns from the baking dish and let it cool on the wire rack for 1 hour.

*After 1 hour cut bread into the slices of desired thickness.
Pictoral Steps :


Monday, December 10, 2012

Misal Pav for SNC Challenge ..

Divya Pramil of You too can cook indian food hosts a South Vs North challenge and i'm happy to announce that i'm a member of South Indian team.

According to December month's Southern vs Northern Challenge, we (Southern team) have to make this famous north indian dish "Misal pav", because Meena of Random Ramblings challenged us with this incredible north indian street food, while Sherin of Kuk's Kitchen challenged Northern team with famous south indian dish " Medhu Vada ".

This recipe serves 2 people and cooking time will be 30 minutes.

Ing for Misal Masala :

For masala paste :

Chopped onion : 1 cup
Garlic pods : 2
Chopped ginger : 1/4 Tspn
Chopped green chilli : 1
Chopped Tomato : 1 Cup
Shredded coconut : 2 Tspn
Vegetable oil : 1/2 Tspn

Method to prepare masala paste :

* Heat non-stick pan with a 1/2 Tspn of vegetable oil, now add onions,tomatoes,ginger,garlic,green chillies and continously saute it until all the ingridients turns soft,finally add shredded coconut and cook for 2 minutes in a low flame. Switch off the flame and keep it aside to cool.

* Now grind this mixture into a smooth paste.

Other ingridients :
Cumin seeds : 1/2 Tspn
Red chilli powder : 1/2 Tspn
Garam masala powder : 1/2 Tspn
Coriander powder : 1/2 Tspn
Dry mango powder : 1/2 Tspn
Salt : 1/2 Tspn ( According to your taste )
Vegetable oil : 2 Tspn

Water : 1 cup
Cooked peas : 1 cup

Method to prepare Misal :

* Heat vegetable oil in a non-stick pan and add cumin seeds into it, and saute it for 30 seconds or until they turns brown.

* Now add red chilli powder,coriander powder,garam masala powder,dry mango powder and fry in a low flame for 30 seconds.

* Add the grounded masala paste and saute it for few seconds,close the pan with a lid and cook in a low flame for 1 minutes. After 1 minute add water into it. ( Consistancy must be look like a gravy consistancy)

* Now add salt into it and cook for 2 to 3minutes.

* Finally add cooked peas into this mixture and bring it to boil ( This process takes 4 to 6 minutes ). Switch off the flame and keep it ready to serve.

Ingridients required to serve the misal pav :

Chopped onion : 1/4 cup
Chopped cilantro : 2 Tspn
Mixture : 2 Tspn
Pav : 4
Butter : 1 Tspn
Buns : 4

How to serve Misal Pav ?

* In a serving bowl add Misal masala and top it with a onion,cilantro and mixture.

* In a serving plate put the pav/buns ( I made whole wheat buns at home and used it) and top it with a butter.( Butter is optional here )

* Enjoy the North indian street side food "Misal Pav" at home.


I'm going to link this street food recipe to  Misal pav challenge and also to Divya's South Vs North Challenge !

Friday, December 7, 2012

Spicy Pongal / Khara Pongal ..

Ing :

Moong dal : 1 cup
Basmati rice : 1 cup
Milk : 1/2 cup
Water : 5 cup
Salt : 1/2 Tspn ( According to your taste )
Green chilli : 3
Cilantro : 3 Tspn
Crushed black pepper : 1 Tspn
Ghee : 3 Tspn
Turmeric powder : 1/4 Tspn
Sugar : 1/4 Tspn
Chopped ginger : 1 Tspn
Chopped cashews : 3 Tspn
Cumin Seeds : 1/2 Tspn
Asafoetida : 1/4 Tspn
Shredded Coconut : 2 Tspn

Method :* In a pan heat 1/2 tspn of ghee and add moong dal , continuously saute until you will get a good aroma from moong dal in a low flame. ( It will take approximately 3 to 4 minutes )

* Wash basmati rice for 3 to 4 times in cold water,drain the water and keep it ready to use.

* Slit all the green chillies and keep it ready to use.

* In a pressure cooker heat 1/2 Tspn of ghee,add 2 piece of green chilli,turmeric powder and 1/2 Tspn of ginger suate this for 30 seconds.

* Add water and milk into this mixture and keep it to boil. ( Boiling time will be approximately 2 to 3 minutes )

* Now add fried moong dal,rice and 1/4 tspn of salt and pressure cook this for 5 to 6 whistles in a medium flame.
* In a pan heat rest of the ghee and add cumin seeds,after 10 seconds add rest of the ginger and green chilli then saute it for 30 seconds.

* Now add black pepper powder,Asafoetida and cashews fry until cahsews start change in the color.

* After pressure completely goes off from the cooker, open it and transfer the rice and moong dal mixture into above mixture.

* Add sugar,salt,shredded coconut and cilantro into it.

* Cook the pongal for 2 to 3 minutes in a low flame.

* Serve hot with any chutney/curry or just with yogurt.

Pictoral Steps :









Monday, December 3, 2012

Butter Cookies ..

Ing :

All purpose flour : 1 Cup
Baking soda : 1/4 Tspn
Baking powder : 1/4 Tspn
Salt : 1/4 Tspn
Unsalted butter : 1/2 Cup
Powdered sugar : 3/4 Cup
Cardamom powder : 1/4 Tspn

Method :

* Sieve all purpose flour,baking powder,baking soda and salt together and keep it ready to use.

* In a bowl cream together the butter,cardamom powder and sugar.

* Add little by little amount of flour mixture into butter mixture and make a soft dough, not a sticky dough. If required add little amount of butter. DO NOT add milk or water.

* Grease the cooking sheet.

* Make small balls from the dough and slightly press it using your palm and place in cookie sheet giving some space to one another.

* Keep cookie sheet in a refrigerator to rest for 10 minutes(this process is MUST),in the mean time pre-heat the oven for 10 minutes.

* Sprinkle some all purpose flour on cookies and bake them in a pre-heated oven for 13 to 15 minutes at 350 F.

* Enjoy the delicious butter cookies..

Pictoral Steps :


Advantages of keeping cookie dough in fridge :
* Beacuse it cools down the butter and firm it back up. If you put cookie straight in the oven, the butter would be too warm so it would start melting quicker, and result will be very thin cookies.

* If you refrigerate it, you cool down the butter, which would then take a few more minutes for the butter to melt. By then, the rest of the ingredients have had time to set up.