Monday, February 25, 2013

Dates Cake ( Eggless ) | ಖರ್ಜೂರದ ಕೇಕ್ ..

 Ing :

Seedless dates : 18
All purpose flour : 1 Cup
Sugar : 3/4 Cup
Vegetable oil : 1/2 Cup
Milk : 3/4 Cup
Baking powder : 1/2 Table spoon

Method :

* Heat milk and dates for few minutes or microwave them for 2 minutes so that dates becomes soft and it will be helpful while in grinding. Let it cool for 5 minutes.

* Add sugar into blender and blend it for 30 seconds then add in the dates along with milk and grind them to a smooth paste.

* Take a big bowl and add vegetable oil and paste of dates(Dates+Sugar+Milk) mix well for 2 to 3 minutes using a fork.

* Sieve all purpose flour and baking soda  together for 2 times.

* Grease the baking dish with butter and dust it with all purpose flour.

* Add the all purpose flour one table spoon at a time to dates mixture and mix it very gently.Make sure that there will be no lumps in cake batter.

* Preheat the oven at 350 F for 10 minutes.

* Pour the cake batter into greased baking dish. Tap the baking tray very gently for few times so that there will be no air bubbles.

* Bake the cake in a preheated oven for 15 minutes.

* After 15 minutes reduce the oven heat to 300 F and again bake it for 15 minutes or till a knife inserted in the middle of the cake comes out clean.

Pictoral Steps :

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Friday, February 22, 2013

Stuffed Braided Bread | Stuffed Challah ..

Ing :

All purpose flour : 1 and 1/2 cup
Whole wheat flour : 1 cup
Active dry yeast : 1/2 table spoon
Vegetable oil : 3 table spoon
Salt : 3/4 tea spoon
Powdered sugar : 1/2 table spoon
Luke warm milk 1/2 cup + 1/2 table spoon cold milk for brushing
Unsalted butter : 1/2 table spoon
White sesame seeds : 1/4 tea spoon
Cold water to make dough(1/4 cup approximately)

Method :

* Sieve the flours(all purpose flour + whole wheat flour ) together for 2 times.

* In a large mixing bowl add in the sieved flour,active dry yeast,vegetable oil,sugar and salt mix well with the flour.

* Make a dent in the center and slowly pour the luke warm milk and mix it with flour mixture.

* Now using little by little amount of cold water make a soft dough. (Dough should be look like refer the picture) If you add more water it will be messy.

* Grease your palm with few drops of vegetable oil and start kneading the dough for about 5 to 8 minutes.

* Grease the air tight container with vegetable oil and keep the bread dough and cover it. Then keep the container in a warm place for about 45 minutes to 1 hour or until it doubles in size.

* Meanwhile prepare the Stuffing ( You can make your favorite stuffing but make sure that the stuffing is DRY) and transfer it into a bowl so that stuffing comes to room temperature.

* After dough has raised then punch it down and again start kneading the dough for 2 minutes. Then divide the dough into two equal portions.

* Dust the rolling board with all purpose flour ( 1/4 tea spoon ) take one portion of dough ball and roll the dough into oval shape with 1/4" thickness.

* Now place Stuffing in the center and make equal slanting cuts on both sides.

* Carefully start braiding the strips one after the other and fold the bottom end to cover the stuffing.

* Grease the baking tray and carefully transfer the braided bread dough.

* Keep tray aside to rest for 20-30 minutes(Dough will rise little bit at this time).

* In the meanwhile preheat the oven to 375 Fahrenheit.

* Brush the braided bread dough with cold milk and sprinkle sesame seeds on top of it.

* Bake the bread for 12-16 minutes or until the top turns golden brown. (Baking time depends on the oven settings, my braided bread was ready at exact 16 minutes) But make sure to keep an eye on the oven after 10 minutes.

* Once top of the bread turns to golden brown color immidiatly taken it out from the oven and brush it with melted better and allow it to cool for about 10 minutes and then slice it.

* Enjoy the hot home made stuffed braided bread with cup of Beaten Coffee .

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Linking this recipe to Simply food , Divya's event , simply food events

Potato - Fenugreek Dry Curry ..

Ing :

Boiled & mashed potato : 2 cup
Chopped fenugreek leaves : 1/2 cup
Chopped onion : 1/4 cup
Green chilli : 2 no.s ( Adjust accordingly )
Salt : 1/2 tea spoon ( Adjust accordingly )
Sugar : 1/2 tea spoon
Fresh lemon juice : 1/4 tea spoon
Vegetable oil : 1 table spoon
Garam masala powder : 1/2 tea spoon
Shredded coconut : 1 table spoon
Turmeric powder : 1/4 tea spoon
Cumin seeds : 1/4 tea spoon
Coconut oil : 1/8 tea spoon ( optional )

Method :

* In a non stick pan heat vegetable oil,add in cumin seeds and onion saute for 2 minutes in low flame.

* Add in the fenugreek leaves and turmeric powder and saute for 2 minutes.

* Add in all the spices and mashed potato,mix it very well and switch off the flame.

* Now add a coconut oil and mix it well. ( Coconut oil is for extra flavor )

* Serve it with Potato Dose , Vegetable Uttappa , Channa dal dose , Urad dal dose , Neeru dose.

Thursday, February 21, 2013

Sweet Sauce | Sweet Gojju for chat item's..

You can use this sweet gojju/sauce to accompany with Dahi poori,Chapathi chaat,Bhel poori,Sev poori or with any Snack/Appetizer.
You can store this in air tight containers till 20 to 25 days in refrigerator.

Ing for Sweet Gojju/ Sauce :

Tamrind Juice : 1 Cup
Green Chilli : 3-4 ( According to your taste )
Seedless Dates : 12 -15 no.s
Jaggery : 2 Tspn
Water : 1 Cup
Salt : According to your taste
Asafoetida : 2 Pinches
Mint Paste : 2 Tspn
Coriander Paste : 2 Tspn
Cumin Seeds : 1 Tspn

Method :

* In a blender add all the ingridients except tamrind juice and water, blend well for 2 to 3 minutes or until a smooth paste.
* Take a pan and add Tamrind Juice,water and above paste. Cook well for 10 to 12 minutes in a low flame,stirr occasionally.
* Once this mixture turns to room temperature, store in a air tight containers.

Tuesday, February 19, 2013

Methi - Channa Dal Fritters / ಮೆಂತೆ ಸೊಪ್ಪಿನ ಅ೦ಬೋಡೆ ..

Ing :

Channa dal : 1/2 cup
Methi / Fenugreek leaves : 1/4 cup (Chopped)
Green chilli : 2 no.s
Ginger : 1 inch piece
Salt : 1/2 tea spoon ( Adjust accordingly )
Fresh lemon juice : 2 drops

For deep fry :

Vegetable oil : 1 cup

Method :

* Wash and soak channa dal for atleast 1 hour.

* Drain water and put channa dal in a blender along with green chilli,ginger and salt.

* Coarsely grind it (if required use only 1/2 table spoon of water while grinding) and transfer it to a bowl. Now add in the chopped methi leaves and lemon juice mix it very well.

* In a non stick pan heat vegetable oil for 4 to 5 minutes.

* Make small balls from methi mixture,slightly press it and deep fry the fritter both sides until they turn crispier.

Friday, February 15, 2013

Spicy and Crispy Potato Crepe / Khaara Potato Dose ..

Ing :

Idly / Dosa Rice : 1/2 cup
Grated Potato : 1/4 cup
Channa Dal : 1/4 cup
Dry Red chilli : 2 no.s ( or you can use 1/2 tea spoon red chilli powder )
Coriander Seeds : 1/2 tea spoon
Cumin Seeds : 1/4 tea spoon
Tamrind Paste : 1/4 tea spoon
Salt : 1/2 tea spoon
Jaggery : 1/4 tea spoon
Water : 1/4 cup
Vegetable oil : 2 table spoon

Method :

* Wash rice and channa dal in a cold water for 2 to 3 times.

* Soak rice and channa dal in water (4 cups of water ) together in a bowl for about 2 hours.

* Drain rice and channa dal from water and put them into a blender,add in all the spices except vegetable oil and grated potato.

* Make a fine paste from it using 1/4 cup of water.

* Transfer the batter into a bowl,add in grated potato and mix it very well.( check salt and spicyness at this point,if required add in salt and red chilli powder )

* Heat a non stick griddle, pour a laddle full of crepe batter,make thin crepes using back side of the laddle.

* Spread some drops of vegetble oil over the crepe and turn it into other side to cook. ( for 1 minute).

* When crepe turns to golden in color transfer it into serving plate.

* Serve Spicy & Crispy Potato Crepes with Coconut Chutney , Orange Peel Chutney , Apple Chutney or with Tomato Gojju

Tuesday, February 12, 2013

Palmier - Heart Shaped Cookies ..

Ing :

Puff pastry sheet : 1 ( Thawed according to package direction )
Powdered sugar : 4 table spoon
Cardamom powder : 1/4 tea spoon

Method :

* Preheat oven to 400°F.

* In a bowl combine cardamom powder and sugar, mix it well and keep it ready to use.

* Dust the rolling board with sugar and cardamom powder mixture.

* Spread the sugar and cardamom powder mixture on top of the puff pastry sheet and roll it out into a 10-inch square with a rolling pin.

* Fold in two opposite sides of the pastry sheet square so that the sides meet in the center. Fold in same sides of the pastry again. Fold one half of the pastry over the other.

* Cut pastry crosswise into 1/2 inch thick slices.

* Dip cut sides of each piece in sugar and cardamom mixture and arrange them in a ungreased baking sheet.

* Bake palmiers at 400°F for 10 minutes or until golden on bottom. Turn over and bake  for 5 to 7 minutes more or until golden on bottom, then transfer to a rack to cool completely.

* Once palmiers cools completely store them in a air tight container.

I'm going to link this recipe to wonderful blog events hosted by,
Swathi , Deepali , Ghar ka Khana , Simply Food , Cooks Joy , Cook eat burrrp , Swathi Iyer


Sunday, February 10, 2013

Naan - Indian flat bread ..

Ing :

All purpose flour : 1 cup + 1/4 cup for dusting
Luke warm milk : 1/4 cup
Yogurt : 1/4 cup
Baking powder : 1/4 tea spoon
Baking soda : 1/4 tea spoon
Salt : 1/4 tea spoon
Powdered sugar : 1/2 tea spoon

Melted unsalted butter : 2 table spoon ( For spreading on Naan )

Method :

* In a bowl combine all purpose flour,baking powder,baking soda,salt and sugar. Mix it well and sieve it for 2 to 3 times.

* Pour the luke warm milk and yogurt into flour mixture, mix everything very gently using your finger tips to make a soft dough. (DO NOT OVER KNEAD)

* Transfer the dough into an air tight container and allow it rest for 2 to 3 hours.

* Make 4 equal size balls from dough.

* Dip the dough ball in all purpose flour and coat it completely.

* Dust the rolling board and rolling pin with all purpose flour, roll out the dough into circle/round shape.

* In the meantime heat the non stick pan.

* Apply cold water on top of the naan and then transfer naan to hot non stick pan(water applied part sticks to the pan).

* Cover the non stick pan with a lid and cook the naan in a medium flame for 1 minute.

* Cook the otherside of naan on direct flame.

* Once naan gets cooked,spread the butter and serve.

Serve hot naan with
Spicy potato curry or Potato & Spinach curry or Mixed vegetable curry ..


Wednesday, February 6, 2013

Green Peas Kachori with Spicy Potato Curry ..

Ing :

For Kachori Filling:

Cooked green peas : 1 cup

Green chillies : 3 no.s ( Adjust accordingly )
Asafoetida : A pinch
Ginger paste : 1/2 tea spoon
Sugar : 1/2 tea spoon
Cumin powder : 1/4 tea spoon
Ghee : 1 tea spoon
Salt : 1/4 tea spoon ( Adjust accordingly )

For Kachori dough:

All Purpose Flour : 3/4 cup

Vegetable Oil : 1 table spoon
Salt : 1/8 tea spoon

For Frying Kachoris:

Vegetable oil : 2 cups

Method :

Method to prepare kachori filling :

* Grind cooked green peas along with green chillies into coarse paste.
(Add few drops of water while grinding)

Heat 1 table spoon of ghee in a non stick pan. Add asafoetida in it.

* A
dd grinded green peas into the pan and saute for 1 minute in a medium flame.

* Add in the ginger paste,
cumin powder, sugar and salt into the pan and saute for 30 seconds to 1 minute or until 
excess water evaporates from the mixture.

When the mixture is almost getting dry, switch off the flame. And keep it aside to cool.

Method to make kachori dough :

* In a bowl combine all purpose flour, salt and 1 table spoon of vegetable oil.

Knead it nicely by adding little amount of cold water and make a smooth dough from it.( Dough consistancy must be like a poori dough consistancy )

How to make Kachoris ?

* M
ake equal sized small balls from the dough and equal sized small balls the kachori filling.

Grease a rolling board and rolling pin with few drops of vegetable oil.

* Place dough ball on rolling board and roll it into small circle shape/poori shape.

Place a green peas filling in the middle of the circle.

* Cover it and c
arefully seal it from all the edges.

* Press it gently in your palm and again roll it carefully using rolling pin. Make sure that filling should not come out.

* Heat Vegetable oil in a pan and deep fry the kachoris both sides until they become crispy.

Pictoral Steps :




Serve Kachori with Spicy Potato Curry.


Divya Pramil hosts a South Vs North challenge and i belong to South Indian team.

According to February month's Southern vs Northern Challenge, we (Southern team) have to make this famous north indian dish " Green peas kachori with dam aloo " because Sanoli challenged us with this incredible north indian dish.

This Recipe serves 2 people.

Dam Aloo / Spicy Potato Curry ..

Ing :

Baby Potatoes : 8 no.s
Asafoetida : 1/4 tea spoon
Cumin seeds : 1/2 tea spoon
Fennel seeds : 1/2 tea spoon
1 Bay leaf : 1 no.s
Cooked green peas : 1/4 cup
Green chillies : 3 no.s
Tomato : 1/2 cup
Turmeric powder : 1/4 tea spoon
Cumin powder : 1/4 tea spoon
Ginger paste : 1/4 tea spoon
Coriander powder : 1/4 tea spoon
Red Chilli powder : 1/2 tea spoon ( Adjust accordingly )
Sugar : 1/4 tea spoon
Garam masala powder : 1/2 tea spoon
Chopped cilantro : 1 table spoon
Plain yogurt : 1/4 cup
Vegetable oil : 3 table spoon
Salt : 1/2 tea spoon ( Adjust accordingly )

Method :

* Wash baby potatoes nicely. Drain water from it.

* Pressure cook potatoes, till it tendered (I cooked upto 3 whistles).Peel potatoes and set aside.

* Heat oil in a wok. Add potato, fry till it turn into golden. Drain oil, keep fried potatoes aside.

* Temper with bay leaf, asafoetida, cumin seeds and fennel seeds in the same oil. Saute for 30-40 seconds.

* Now add green peas in it. Fry for 2 minutes.

* Add chopped tomato and green chillies in it. Mix well.

* Put all dry spices, ginger paste and salt in it. Fold nicely for another 4-5 minutes till oil seperates from spices.

* Add sugar and fried potatoes in it. Mix well for another 2-3 minutes on medium heat.

* Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.Cook for another 4 minutes.

Add chopped cilantro and switch off the flame.

Monday, February 4, 2013

Vegetable Cutlet ..

Ing :
Mashed potato : 1/2 cup
Breadcrumbs : 1/8 cup
Chopped cilantro : 1 tea spoon
Grated carrot : 1/8 cup
Grated french beans : 1/8 cup
Cooked & slightly mashed green peas : 1/8 cup
Finely chopped onions : 1/4 cup
Ginger garlic paste : 1/2 tea spoon
Red chilli powder : 1 tea spoon(Adjust accordingly)
Garam masala powder : 1/2 tea spoon
Fresh lemon juice : 1 tea spoon
All purpose flour : 1 table spoon
Water: 1 table spoon
Salt 1/2 tea spoon(Adjust accordingly)
Vegetable oil : As required for deep frying
Coconut oil : 1 tea spoon
Asafoetida : A pinch
Turmeric powder : A pinch
Sugar : A pinch

Method :

* Heat coconut oil in a non stick pan,add in all the vegetables and saute for 1 minute in medium flame.

* Add rest of the ingridients except Vegetable oil & Breadcrumbs to non stick pan, mix it well with vegetables and cook for 2 minutes in a medium flame.

* Switch off the flame and allow vegetable mixture to cool down completely.

* In the meantime mix together the all purpose flour and water in a small bowl and keep it ready to use.

Make equal sized round balls from vegetable mixture and slightly press it between your palms to make it flat. Keep aside.

* D
ip each cutlet in the flour paste so that both sides are coated very well.
* Then coat cutlets with breadcrumbs.

* Heat vegetable oil in non stick pan and deep fry the cutlets(both sides) till they turn to golden brown color or they become crispy.

* Serve vegetable cutlets hot with tomato sauce.

Friday, February 1, 2013

Hot Beverages & Desserts Event Round Up ..

Dear All,

I am so excited and happy to have received so many delicious entries for my first blog event

Hot Beverages & Desserts within 45 minutes !

I thank you all for making my first blog event a grand success!!

Whoever participated in the blog event do check your email (which you have given in linky tool ) for certificates.

Here comes the Winner of the blog event.

Winner - Dessert Section :

Lakshmi Venkatesh for,

Godhumai Halwa / Wheat Halwa

Winner - Hot Beverage Section :

Kalyani for,

Badam Milk

Thank you all for the great support..