Thursday, March 21, 2013

Spicy Semolina Cake ..

Ing :

Semolina : 1 cup (no need to roast the semolina)

Plain yogurt : 1 cup
Turmeric powder : 1/8 tea spoon
Baking soda : 1 tea spoon
Luke warm water : 1/4 cup
Salt : 1 tea spoon(Adjust accordingly)
Sugar : 1/2 tea spoon
White sesame seeds : 1 tea sppon (For garnishing)

For tempering :
Vegetable oil : 2 table spoon
Mustard seeds : 1/2 tea spoon
Cumin seeds : 1/4 tea spoon
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1 tea spoon(Adjust accordingly)
Finely chopped cilantro : 1 table spoon
Finely chopped french beans : 1/4 cup
Grated ginger : 1/2 tea spoon
Frozen green peas : 1/4 cup
Grated Carrot : 1/2 cup
Shredded coconut : 2 table spoon
Asafoetida : A pinch

* Preheat the oven to 375 F and grease a baking pan or bread loaf(I used bread loaf) with vegetable oil.

* Take a large bowl and mix together the semolina, yogurt, salt, sugar. Mix it until everything combines very well and let it sit aside.

* Heat the vegetable oil in a nonstick pan, add in the mustard seeds,cumin seeds, onions, asafoetida green chillies, ginger and saute for 2 minutes in a low flame.

* Now add the carrot, french beans, cilantro,shredded coconut and green peas and saute for another one minute. Switch off the flame.

* Add this sauted mixture into semolina mixture and mix it very well. And also add 1/4 cup of water to the mixture.(Do not add more water nor less water)

* Now the tricky part, add in the baking soda,mix it as quickly as possible with batter and pour the batter into the greased pan.

* Garnish the top with white sesame seeds and place it in the middle rack of oven.

* Bake this for 30 to 35 minutes, or until toothpick inserted in the centre comes out clean.

* Remove baked cake from the oven and allow it to cool for 5 minutes.

* Slice the cake and serve as it is or along with any spicy chutney.

* This is perfect for Breakfast or for Tea time snack.

(Recipe source : BBCworld)

Wednesday, March 20, 2013

Roasted Eggplants in Creamy Peanut Sauce ..

Ing :

Chinese eggplants( small sized brinjal) : 8 no.s  (Slit the eggplants into quarters leaving the stalk part.You will have four quarters of the eggplant attached at one end)
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup

White sesame seeds : 1/2 teable spoon
Unsalted roasted peanuts : 1/2 cup
Coriander seeds : 1 tea spoon
Shredded coconut : 2 table spoon
Cumin seeds : 1/2 tea spoon
Dry red chilli : 2 no

Red chilli powder : 1 tea spoon(Adjust accordingly)
Garam masala powder : 1/2 tea spoon
Ginger & Garlic paste : 1/2 tea spoon
Kasoori methi : 1 teaspoon
Turmeric powder : 1/4 tea spoon
Cloves : 2 no
Bay leaf : 1
Cinnamon : 1" piece
Cardamom : 1

Sugar : 1/4 tea spoon
Salt : 1/2 table spoon (Adjust accordingly)
Tamarind water : 1/4 cup (Soak tamrind in 1/4 cup of hot water for 15 minutes,squeeze tamrind and strain it)
Vegetable oil : 2 table spoon
Water : 1/2 cup

For tempering :

Unsalted butter : 1/2 table spoon
Asafoetida : 1/8 tea spoon

Method :

* In a nonstick pan heat a table spoon of oil and add in cumin seeds once it starts to change the color add in eggplants. Allow to cook in the oil and slowly turn it around making sure that the eggplants dont break. Add salt to eggplants and allow it to cook just enough(50%). Switch off the flame.

* In a microwave safe bowl,add in the coriander seeds,cumin seeds,white sesame seeds,bay leaf,cloves,cinnamon,cardamom and dry red chilli. Microwave this for 1 minutes.

* After one minute take out the plate from microwave and stirr it once and add in roasted peanuts and shredded coconut. Microwave this for 30 seconds.

* Take out the plate from microwave and allow it to rest for 10 to 15 minutes.
(If you dont have microwave, In a non stick pan dry roast the every ingredient separately and allow it to cool for 10 minutes)

* In a blender make a fine paste of roasted ingredients by using little amount of water.

* In a nonstick pan heat a table spoon of oil, add cumin seeds and chopped onion. Saute for 1 minute in a medium flame.

* Now add in ginger & garlic paste,turmeric powder and chopped tomato, saute until raw smell goes away.

* Add the grinded paste,red chilli powder,kasoori methi,water and garam masala powder. Mix well and cook for 2 minutes.

* Now add the sauteed eggpants,tamrind water and sugar. Mix everything well and close the nonstick pan with a lid and cook in a medium flame until done.(When oil separates from the gravy, dish is done)

* Before serving , in a small saute pan heat butter and add in asafoetida,once asafoetida starts to change color add it into dish and mix it well.

* Serve with hot white rice,chapathi or with Naan.

* I served this curry with Naan (Recipe here).

Thursday, March 14, 2013

Tapioca Pakoda | Tapioca Bonda ..

I already posted Tapioca Pakoda, but this is another version with shredded potato.

Ing :

Tapioca pearls : 1 cup
Rice flour : 2 table spoon
Shredded potato : 1 cup
Red chilli powder : 1/2 table spoon(Adjust accordingly)
Garam masala powder : 1/4 tea spoon
Finely chopped onion : 1/4 cup
Turmeric powder : 1/8 tea spoon
Salt : 1/2 tea spoon (Adjust accordingly)
Warm vegetable oil : 1 table spoon

For deep fry :

Vegetable oil : 2 cups

Method :

* Wash and soak tapioca pearls in 3 cups of cold water for atleast 5 to 6 hours or overnight.

* Peel the skin of potato and grate it. Squeeze the shredded potato and transfer it into a mixing bowl. (Do not add potato water)

* Completely drain the water from tapioca pearls and transfer it into the mixing bowl.

* Add in all the ingredients to mixing bowl and mix until everything combines completely.

* In the meantime heat vegetable oil in a non stick pan,once oil becomes very hot,reduce the flame to medium.

* Make a lemon sized balls from mixture and gently press it and deep fry them both sides until they turn crisp.

* I served tapioca pakoda with Spinach Chutney.
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Wednesday, March 13, 2013

Spinach Chutney | Palak Chutney ..

Ing :

Spinach : 1 cup (Finely washed & chopped)
Shredded coconut : 1/2 cup
Garlic cloves : 2 no.s
Green chilli : 2 no.s (Adjust accordingly)
Tamrind juice : 1/4 tea spoon
Salt : 1/2 tea spoon (Adjust accordingly)
Cumin seeds : 1/4 tea spoon
Vegetable oil : 1/2 tea spoon

For tempering :

Coconut oil : 1/4 tea spoon
Mustard seeds : 1/4 tea spoon

Method :

* In a non stick pan heat vegetable oil, add in cumin seeds. Once cumin seeds starts changing the color add in spinach,green chilli and garlic cloves. Saute until spinach becomes soft.

* Now add in the shredded coconut,tamrind juice and salt. Switch off the flame and let the mixture to cool down completely.

* Transfer the mixture into mixi jar / blender, make a smooth paste from it by using 2 table spoon of cold water.

* Transfer the chutney into a bowl. (If required add little amount of water-Adjust chutney consistancy)

* In a small saute pan heat coconut oil, add in mustard seeds. Once mustard seeds starts popping switch off the flame and add it into chutney.

Monday, March 11, 2013

7 Cup Sweet | Sweet prepared using 7 cup of Ingredients ..

Ing :

Gram flour : 1 cup
Melted ghee / clarified unsalted butter : 1 cup
Granulated sugar : 3 cups
Shredded coconut : 1/4 cup
Grated Carrot : 3/4 cup
Milk : 1 cup

Method :

* In a low flame fry gram flour with 1 tea spoon of ghee for 2 minutes.

* Transfer the fried gram flour to a tray and start frying the carrots with 1 tea spoon of ghee in a same non stick pan for 2 minutes.

* Grease the steel(must) tray with ghee and keep it next to work station.

* Sieve the fried gram flour for 2 times, make sure that there is no lumps found in the flour.

* Take a nonstick deep skillet pan and pour in all the ingredients. Then mix everything with the help of spatula.

* In a medium flame start cooking the mixture and keep stirring.
(If you dont stirr the mixture continously it will stick to bottom of the skillet) 

* At around 16 to 18 minutes of time mixture starts to leave the skillet and it looks like honeycomb and also the color changes to a brown shade.
At this time stirr the mixture for 5 to 10 seconds and immediately transfer it into greased tray.
(This is very very important step,if you take off the mixture before it will be like halwa, or if you delayed it will become little harder)

* Allow it to rest for just 2 minutes, using sharp knife make mark on it.
(make your desired shape mark exact after 2 minutes,if you delayed its hard to get good shapes of 7 cup sweet)

* Again allow sweet to rest for 20 to 30 minutes.

* You can store the sweet in a air tight container once they completely cooled down.

Some notes :

* If you dont like carrot then use full 1 cup of shredded coconut.

* Carrot enhances the sweet by its color and its texture.

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Sending this recipe to
Swathi's traditional indian sweets event & 27 Coupons

Thursday, March 7, 2013

Sprouts Salad | ಮೊಳಕೆ ಕಾಳಿನ ಕೋಸಂಬರಿ ..

How about celebrating 100 post in a healthy and easiest way ?
Yes its time for me to post #100 in my little blogspot. I would like to thank everyone for their kind support and suggestion!
I hope to expect the same encouragement and support from all of you in future also !

Ing :

Sprouted fenugreek seeds : 1/4 cup
Sprouted mung bean : 1/4 cup
Grated carrot : 1/2 cup
Grated coconut : 2 table spoon
Green chilli : 1
Salt : 1/4 tea spoon
Fresh lemon juice : 1/4 tea spoon
Coconut oil : 1/4 tea spoon
Asafoetida : A pinch
Mustard seeds : 1/8 tea spoon

Method :

* In a bowl mix together the sprouted fenugreek and sprouted mung bean,add in salt,lemon juice,grated carrot and grated coconut. Mix it well.

* In a small suate pan heat coconut oil,add in asfoetida and mustard seeds. Once mustard seeds starts popping add in sliced green chilli and switch off the flame.

* Pour in the tempering into salad,mash the green chilli and mix it very well and serve.


Important notes :

How to make sprouted fenugreek and sprouted mung bean at home?

Sprouted fenugreek :

Wash and soak the fenugreek seeds with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

Sprouted mung bean :

Wash and soak the mung bean with enough cold water for 6 hours, then drain water completely and transfer it into clean wet air tight container. Keep the air tight container in a warm place for about 12 to 15 hours for sprouting process.

Sending this recipe to Sowmya's Event and also to HITS page.

Tuesday, March 5, 2013

KaradoDappe | ಕರದೊಡಪ್ಪೆ ..

This is an authentic " Malenadu " cuisine(More info about Malenadu Clink here.).
My amma used to prepare this dish atleast once in a week when i was going to college ! I'm so much attched to this dish. During early rainy season at my hometown we use tender bamboo shoot instead of all the veggies to prepare this yummy dish !!

Ing :

Rice flour : 1 & 1/2 cups
Finely chopped onion : 1/4 cup
Finely chopped cilantro : 1 table spoon
Grated carrot : 1/8 cup
Grated cabbage : 1/8 cup
Finely chopped curry leaves : 1 tea spoon
Red chilli powder : 1 & 1/2 tea spoon
Salt : 1/2 tea spoon
Asafoetida : A pinch
Warm vegetable oil : 1 table spoon
Cold water : 1/4 cup ( Adjust accordingly )

Vegetable oil for deep frying : 2 cups

Method :

* In a bowl pour in all the ingridients except water. Mix it very well.

* Using little by little amount of water make a soft dough. ( Dough looks like a chapati dough )

* In a non stick pan heat vegetable oil.

* Apply a drop of vegetable oil to your palm and also over the thin plastic cover / plantain leaf, take a little amount of dough and press it.

* Carefully transfer the pressed dough to your palm and transfer it into hot oil.

* Cook both the sides turns crisp.

* Serve hot KaradoDappe with 
Coconut Chutney .

Monday, March 4, 2013

Biscuit Rotti ..

Ing :

Ing for Dough :

All purpose flour :   2 cups
Salt : 1/4 tea spoon
Warm vegetable oil : 1 tea spoon
Cold water : 1/4 cup ( Adjust accordingly )

Ing for Filling :

Semolina : 1 cup
Vegetable oil : 1 tea spoon
Shredded coconut : 2 table spoons
Red chilli powder : 1 tea spoon
Mustard seeds :  1/2 tea spoon
Asafoetida :  A pinch
Curry leaves : 8 no.s
Salt : 1/4 tea spoon

Vegetable oil : 2 cups ( For deep frying )


To prepare Dough :

* In a big bowl add in all purpose flour,salt and warm vegetable oil, mix it well, using warm water make a smooth dough. (dough looks same as chapathi dough)

To prepare Semolina filling :

* Heat 1 tea spoon oil in a non stick pan and add in mustard seeds. When they start popping, add curry leaves and asafoetida. Then add in semolina and fry till it turns slightly brownish.

* Now add in sheredded coconut, salt, chilli powder and 1/2 cup of water. Cook till semolina absorbs all the water. Switch off the flame.

How to make Biscuit Rotti ?

(Click on this link for referral pictoral steps Pics)
* Make equal number of balls from Dough and Semolina filling.

* Grease your palm with drop of vegetable oil and spread the dough a bit using the palm, keep semolina mixture ball on it and cover the ends firmly. ( Like how you cover while making holige,paratha)

* Dust the rolling board with all purpose flour, using rolling pin, roll it into small puris.

* Heat oil in a non stick pan and deep fry the biscuit rottis.

* Serve hot with Coconut chutney or simply with tomato ketchup.