Thursday, January 26, 2012

Open Sandwich with coriander spread


I am not a big fan of open sandwich unless it is topped with oodles of cheese :) I recently had this sandwich at my collegue's house (prepared by his mom) and it was awesome.. So tried it today.



You need
Bread - 1 pound
Potato - 1 cup boiled and mashed 
Onion - 0.5 cup thinly sliced
Capsicum - 0.5 cup finely chopped
Lemon Juice - 1 tsp
Mustard - 1 tsp
Salt for taste
Oil

For the spread
Curds - 4 tbsp
Coriander leaves - 2 tbsp finely chopped
Green chillis - 4
Tamarind - 1 marble size 
Salt

Method
For the spread, grind everything other than the curd into a fine paste
Add in the curd, keep aside

Heat oil in a pan
Add Mustard and once it splutters add in the onion
Fry till it becomes pink
Add in the capsicum and fry till it becomes soft
Add in the mashed potato and Mix well
Add the salt and lemon and mix
Remove from flame

Take the bread and apply a thick coating of the spread
Put 2 tbsp of potato mixture and spread it evenly on the bread
Cut the bread diangonally
Heat a tawa and roast both sides on medium flame (using Ghee if required)
Serve with Tomato Sauce

Palak Gobhi (Spinach Cauliflower Curry)


My family is not a very big fan of Palak Paneer, so every time when I get Palak and start asking what do you want to eat the answer usually is palak Gobhi



Here is what you need
Palak - 2 cups roughly chopped
Gobhi - 2 cup florets
Onion - 0.5 cup finely chopped
Tomato - 1 cup finely chopped
Green chillis - 6 (As required)
Red chillie powder - 1 tbsp
Garam Masala - 0.5 tbsp
Oil - 2 tsp
Curd - 1 tbsp
Salt


Method
Boil water in 2 vessels and in one blanch the palak
To the other add salt and dunk the gobhi and allow it to boil on high for 2 mins
Drain both
Rinse the Palak to stop further cooking
Grind the palak and green chillis and keep aside
In a pan heat oil, add chopped onion
Fry till pink, add tomatos and all the masalas
Fry for another 4 mins on med - high flame till oil starts coming out from the mixture
Add the gobhi and mix well
Add salt and add 0.5 cup water and cook covered for 5 mins on low-med flame
Add in the palak mixture and cook on low flame for another 2 mins
Serve garnished with curd with roti or rice

Saturday, January 21, 2012

Malai Capsicum


This is another quick recipe which goes down without any comment in my house.



You need 

Capsicum - 1 cup thinly sliced
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Green Chillis - 5 slit into half
Red chilli powder - 2 tsp (as required)
Garam Masala - 2 tsp
Curd - 1 cup
Mustard seeds - 1 tsp
Bengal gram (Urad dal) - 1 tsp
Coriander leaves - 1 tsp chopped finely
Oil
Salt

Method:
Heat a pan
Add 1 tsp oil
Add the mustard seeds
When they start to splutter add the bengal grams
When the bengal gram starts changing colour add the green chillies and onion
Fry on high till onion starts turning pink
Add the capsicum and fry for another 3 mins till capsicum becomes soft
Add in the tomatos
Add another tsp of oil (drizzle into the pan from the sides)
Add in the red chilli powder and garam masala
Fry on high for 2 mins till tomatos become soft
Reduce flame and cook covered for another 5 mins
Add salt and remove from flame
Mix the curd and let it sit for 5 mins covered
Garnish with coriander and serve with roti

Rava Dosa


Quick, easy and tasty dosa which you can make in a jiffy.



You need:
Rava (Chiroti) - 1 cup
Rice flour - 2 tbsp
All purpose flour (Maida) - 2 tbsp
Green chillies - 5 finely chopped
Coriander leaves - 2 tbsp finely chopped
Jeera - 1 tbsp
Water ~ 3.5 cups
Salt
Oil/Ghee

Method:
Mix all the ingredients except oil
Let is sit for 30 mins
Before making the dosa check the consistency of the batter
If the batter is thick add a little water
Heat the tava on high
Pour a ladle of batter on the tawa from the outside to the inside
Ensure the batter is not getting poured in a lump
Keep the tawa on medium flame
Pout a tsp oil around teh edges of the dosa
Let it cook for 2 - 3 mins
Increase the heat to high and turn the dosa and cook for another 2 mins
Serve hot with chutney

Eggless Swiss Roll


I have not been successful in getting A to eat any cake I make.. She like to clean off the spoons I use to mix the batter but will not touch any cake unless it has icing on it :) So today decided to try out swiss rolls with Jam..



You need
All purpose Flour - 1 cup
Castor Sugar - 3/4 cup
Milk - 1/3 cup
Curd - 1/2 cup
Baking powder - 2 tsp
Baking Soda - 1/2 tsp
Vanilla Essence - 1 tsp
Salt - 1 pinch
Jam as required

Method:
Grease a baking tray
Pre-heat the oven to 180C
Mix the Castor Sugar, Curd, Vanilla Essence and Milk
Add in the baking powder and baking soda
Let it sit for 5 mins and froth
Sift the flour and salt together
Add to the wet mixture and fold in slowly
Pour into the baking tray into a thin layer and bake for 25 - 30 mins or till  a toothpick inserted in the center comes out clean
Cool it for 15 minutes and invert the tray on a flat surface to get the cake
Invert the cake slowly
Apply a coat of Jam (as think as you want)
Fold tightly from one end and let it sit for 10 mins
Cut into rounds and serve

Notes:
Thicker you put the Jam sweeter the roll would become.

Tuesday, January 17, 2012

Sweet and Sour Vegetable Dry


The answer to the eternal question from A in the evenings is "What is there to eat? I think my stomach is a little hungry". I have found a quick and easy response for this.. storing the chocolate chip dough in the fridge. My MIL now has become as expert on taking small balls of the dough and dunking it on the tray and baking it.. Belive me it just takes 12 mins for the cookies to bake and the taste is Nirvana :)

So today it was followed by a request for something spicy. I needed something quick and suddenly I remembered the sweet and sour vegetable I had last week when we went out for dinner..

Prep Time: 10 mins
Cooking time: 10 mins

Here is what you need

For the Batter:
Corn flour - 2 tbsp
Maida - 1 tbsp
Rice Flour - 1 tbsp
Besan / Chick Pea powder - 0.25 cup
Salt to taste
Red chilli Powder to taste
Water

chopped vegetables - 1 cup (I used ladies finger, beans, potato and green capsicum)
Onion - 1 thinly sliced
Oil for Frying

For the seasoning
Hot chilli sauce - 1 tbsp
Tomato Sauce - 1 tbsp
Soya Sauce - 0.5 tbsp
Water - 2 tbsp
Salt - 1 pinch
Red chilli powder - 1 tsp (optional)

Method
Mix all the seasoning ingredients together and let it sit
Heat oil
Mix all the batter ingredients to form a thick batter adding little water
Add in the vegetables and mix well
Slowly drop into the hot oil as individual bits and pieces
You need to ensure that each vegetable bit is coated with batter
Fry till done and drain on paper

Heat 1 tsp oil in a pan
Drop the fried vegetables into the pan
Add in the seasoning mixture
Mix well
Remove from flame - Sweet and Sour vegetable is ready to serve :)

Sunday, January 15, 2012

Pav Bhaji with Avare Kalu


Pav Bhaji in my house is one of the easiest way to clean up the vegetables in the refrigerator.

Today when I started to make the bhaji realised that I forgot to soak the peas in the afternoon. Then as this is avarekalu season thought will use avarekalu instead of peas. Avarekalu is very easy to cook as it takes just around 4 - 5 mins to cook..




You need
Potato - 1 cup boiled and mashed
Cauliflower - boiled florets 1 cup
Onion - 1 cup finely chopped
Carrots - 0.5 cup cubed and cooked
Capsicum - 0.5 cup finely chopped
Tomato - 1 cup puree
Avarekalu - 1 cup cooked (Boil in water with 2 pinch salt for 4 - 5 mins)
Green chillis - 5 finely chopped

Pav Bhaji Masala - 2 tbsp
Red chilli powder - 1 tsp (optional)
Salt
Oil

Pav - 15
Butter
Coriander - 2 tbsp finely chopped
Lemon juice - 2 tsp

Method:
Heat oil in pan
Mash the cooked carrot and cauliflower and keep aside
Add 0.5 cup onion and fry till pink
Add Capsicum and green chillis and fry for another 3 mins on high with constant frying
Add the tomato puree
Add the masala, chilli powder and salt
Fry till tomato starts leaving oil from the side
Add mashed potatos, mashed carrot and mashed cauliflower
Mix well
Add in the avarekalu
Add 1 cup water mix well and cover and cook for another 5 mins on medium flame

Before serving
Put a sliver of butter on top of the pav and heat it i microwave for 20 sec
Serve the PAv with a bowl of bhaji garnished with lemon juice and coriander leaves with a side of chopped onion

I am sending this to "Healing food - cauliflower" hosted by Vardhini (started by Siri)



Happy Sankranthi Everyone :) (Sugar Candy / Sakkare Achu)


"Mathe Bandide Sanktanthi.. Ukki Hariyali nimma Manelyalli Sukha Shanti"

In my mom's house, we did not have he tradition of distributing Ellu and bella.. we just used to give it to girls who used to come to our house and I remember fighting with mom asking her why I can't go out and do it!!

After A was born my MIL was soo happy and enthusiastic about getting A all decked up and distributing Ellu & Bella... The preparations start 1 week in advance. A is very fascinated with everything I wear.. and now it is the patiala bottoms.. and every time we go out to shop for her, her request would be "patiala pant tagoloona" (Let us buy patiala pants). I think I would have searched almost every shop in commercials and Malleshwaram searching for a full patiala pant for her.. Then we decided to get on the net and get a pattern and stitch the pant oursleves..

Here is how it came :)


This time I made the sakkare achu getting inspired by my Aunt from whom I got this recipe


You need:
Sugar - 1 cup
Milk - 0.5 cup
Water - 0.5 cup
Lemon - 1 tsp
Food Color of your choice - I used blue as per A's demand
Moulds - I used chocolate moulds (wash it in water before using it)

Method:
Soak the sugar in water and allow it to rest for 15 mins
Dissolve all the sugar
Keep a white muslin cloth ready to strain the solution
Boil the sugar solution in a thick bottomed pan over low flame
When the solution starts boiling and frothing, remove it from flame and immediately strain using the muslin cloth
Clean the pan.
Add 0.25 cup milk to the solution
Repeat the boil, froth, strain, clean pan step
Clean the pan
Add the remaining milk to the solution
Repeat the boil, froth, strain, clean pan step
Add lemon juice, the milk will curdle
Repeat the boil, froth, strain, clean pan step
Add the food color
Boil the sugar solution on medium flame till it stats to thicken (Keep stirring)
Consistency check - Drop a small drop on a plate and you should be able to move it with a match stick without breaking the drop
Remove and pour it in the moulds
Allow it to cool for 15 - 20 mins
Tap on the back of the mould to get the sakkare achu

Saturday, January 14, 2012

Pav Burger


R: Lying in front of the TV - I am hungry. .Is there anything to eat?
A: Lying on top of R - Me to hungry Amma. .What is there to eat?
MIL: Yes, make something nice for one of the events (with a grin)
FIL: Yes yes, I have got pav in the morning... make pav bhaaji... I will put the vegetables for cooking

And I was all tired with the preparations of Sankranti did not have the energy to make pav bhaji.. and wanted to do something quick and easy.. So for the evening snack we ended up having Pav Burger.. The recipe looks long but if you have cooked potato on hand then this can be done within 30 mins.



You need

For the Patty:
Left Over Idli - 2 cup crumbled
Potato - 1 cup cooked and mashed
Onion- 1 cup finely chopped
Corn - 0.5 cup cooked
Green chilli - 1 tbsp finely chopped (as required)
Any hot sauce - 3 tbsp
Red chilli powder - as required
Salt
Oil

For the Pav burger
Pav - 12
Onion - 1 med thinly sliced
Tomato - 1 med thinly sliced
Green chutney - 2 tbsp
Jalapenos, pickled Gherkins - as required
Cheese slices - as required

Method:

Heat 1 tsp oil in a pan
Add in the crumbled Idli
Fry for 2 -3 mins on med - high flame
Remove to a plate and keep aside
Heat 1 tbsp oil
Add in the onion
Fry till onion becomes pink
Add in the corn and green chillis
Fry till corn becomes tender (2 - 3 mins)
Add in the mashed potatos and crumbled, fried Idli
Add the sauce, salt and red chilli powder
Mix well and remove from flame
Allow it to cool

Take 2 pav and grind mixer to make crumbs
Shape the idli mixture into a patty
Roll on the bread crumbs so that the patty is finely coated with bread crumbs
Heat a tava
Add 1 tsp oil
Place the patty on the tava and cook on both sides on med - high flame till it is browned (you can cook multiple patty at the same time)
Remove and drain on a paper

To Make the Burger:
Cut 3/4 of the Pav and keep is on the tava with the inside cut surface lying on the tava
Remove from heat
Put some green chutney
Add the sliced onion and tomato
Place the patty
Add a little hot sauce
Add in the gherkins and jalapenos
Cover the pav with the other half
Press down a little
Serve with Sauce

I am sending this to "Lets cook with Leftovers" hosted at Simply.food and "Kitchen Chronicles - Cooking with Leftovers" hosted by Veena (Started by Kalyani of Sizzling Taste buds)

 

Avara Idli (Hyacinth beans Idli)


Yes it is the Avare Kaalu Season here in India and in all the vegetable shops and on the roads you will see people selling avare kaalu. My exposure to Avare kaalu increased only after I got married. During the season there will be some or the other Avare dish getting cooked atleast twice a week.. Out of all the dishes my MIL cooks of Avarekalu this is one of my  favorites




You need:
Rice and urad dhal - 3:1 ratio
Avare kalu - 1 cup
Coconut - 2 tbsp Thinly sliced
Green chillis - 1 tbsp Finely chopped (As required)
Corainder Leaves - 1 tbsp Finely chopped
Salt

Method:
Soak the Rice and Urad Dhal  separately for 4 - 5 hrs
Grind the urad dhal into a smooth paste with as little water as possible
Add in the rice and grind till it becomes a fine paste
Add in the salt
Keep the batter overnight to ferment

Next morning, check the batter to ensure it is fermented (The batter would have increased in size)
Heat water, add 1 tsp salt and dunk the beans (avare kalu) in it and boil for 2 - 3 mins till slightly soft

Grease the idle stand
Drop in a few avare kalu, coconut pieces, green chillis and coriander
Pour the idli batter on top of this
Steam the idli for 15 - 20 mins (If using cooker do not use the weight)
Open the cooker and let the idli sit out for 5 mins
Remove from the stand and serve hot with chutney

I am sending this to "Walk through Memory Lane 2012" event hosted by Gayathri of Cook spot



Wednesday, January 11, 2012

Rice Crepes (Baji Ari Dosa)

Weekends at my house usually starts with "tindi eenu maadodu" (What to make for breakfast?) and it was already 8:30 in the morning and my MIL and myself were still thinking what to do.. So my FIL says do quick version of "Baji Ari Dosa" that his Sis used to do..


You need
Rice - 2 cups
Salt to taste
Coconut Grated - 0.5 cup

Method
Soak rice in boiling water for 20 - 30 mins
Drain the water
Grind in a mixie into a fine paste
Grind the coconut and mix to the rice batter
Add salt
Add water as required, to get a thin batter
Heat tawa, take a ladle full of batter and pour it on the tawa
You need to spray the batter on the tawa as you will not be able to drag it like a dosa
Cook on both sides like any other dosa
Serve hot

We had ours with Coriander chutney

This goes to "Let's Cook - Rice" event hosted by Radhika



Mushroom Balls


I love mushrooms...and this is one of my favourite comfort foods. .The first time I tasted these was on my first trip to US. That was store brought and after coming back to India I searched in all major retail outlets for these.. no luck. Then browsed the net and finally after lots of trails and errors this is the nearest I could get to




You need

Button mushrooms - 15 cleaned
Cornflour - 4 tbsp
Onion - 1 medium sized cubed
Green chillis - 5 - 6 (as required)
Garlic pods - 5 -6
Bread - 3 (a day old bread is better)
Oil for deep frying
Salt

Method
Grind the onion, garlic and green chillis into a fine puree
Mix the Cornflour, the above puree and salt
Add water as required to make a thin batter
Put the Bread in the mixer to make fine crumbs
Dunk the mushrooms in the batter and let it rest for about 10 mins
Heat oil
Take a mushroom from the batter coat it with the bread crumbs and fry it in the oil on medium flame
Ensure the oil temperature is not very hot else the mushroom ball will become brown very quickly
If the oil is not hot enough the mushroom ball will drink oil and turn soggy!
Fry one ball after the other and drain the excess oil
Serve hot with Ketchup

Carrot Cream

My lil princess was down with fever and with all other things happening around it completely slipped from my mind that today is Wednesday and I was supposed to post a recipe as part of BHW.

This month I am paired with Vidhya Jayadeep of Vidhyas good eats. She has a good collection of recipes and I started bookmarking them left - right centre. For the first event I wanted to try out the red pepper and tomato soup, but this simple and tasty recipe caught my eye :) I have made very minor modifications to the recipe..


For carrot cream you need

Ingredients:
Carrots - 2 cups diced
Milk - 3 cups
Sugar - 3/4 cup or as required
Cardamom - 1 tsp
Cashew - 2 tbsp
Raisin - 2 tbsp
Ghee - 1 tsp

Method:
Pressure cook the carrot in 2 cups of milk and sugar (4 whistles)
Once cool puree with remaining milk
Mix in the cardamom
Heat the ghee and roast the cashew and raisin
Add into the Carrot cream
I served it at the room temp.. It tasted very good :)

This is going to be a regular in my house from now on..

I am sending this to Blog Hop Wednesdays hosted by Radhika of Tickling palates and "ABC Series: DESSERTS" hosted by Ramya



Saturday, January 7, 2012

Methi Paratha


I am on a roll today :) I like the little bitter taste of methi leaves in paratha or roti.


You need

Wheat flour - 3 cups
Methi leaves - Chopped 3 cups
Onion - 1 medium chopped finely
Garam masala - 2 tsp
Red chilli flakes - 2 tbsp (according to taste)
Curds - 1/2 cup
Mustard - 2 tsp
Salt
Oil
Ghee

Method
Heat ghee in the pan
Add in Mustard
Once the mustard starts spluttering add in chopped onions
Fry for 1 min on medium flame then add in the chopped Methi leaves
Fry till methi leaves start cracking
Add the fried methi leaves onto the wheat flour
Add in the chilli flakes, garam masala, salt and curds and mix well
Add warm water and make a soft dough
Cover and let it rest for 30 mins

Take lemon sized dough and roll it out into a circle
Heat the tawa and fry the paratha on both sides using ghee / oil as required
Serve hot with Curds

Eggless Chocolate chip chookie


A eats cakes only if she can see white or pink cream on it so whatever I have been baking all these days she keeps me company by licking the dough :)

This was my last try to entice her to taste my final product than just the dough.. and my darling daughter ate 2 and came back asking "amma can we make this again tomorrow" :)

This cookie is yumm and very easy to make




You need:

All purpose flour / Maida - 1.25 cups
Brown Sugar - 0.25 cup + 2 tbsp
Granulated Sugar -
0.25 cup +  2 tbsp
Baking soda - 0.25 tsp
Baking powder - 0.25 tsp
Salt - 1 pinch
Vanilla Extract - 1 tsp
Dark chocolate chips - 1 cup
Butter - 1/2 cup (At room temperature)
Curd - 3 tbsp


Method:
Sift together flour, baking soda, baking powder and salt
Cream together the Butter, brown sugar, granulated sugar and vanilla extract
Add in the curd and beat for another 1 min on low speed
Slowly mix in the flour mixture little by little on low speed till the mixture becomes a nice soft dough
Fold in the chocolate chips
Refrigerate the dough for an hour

Pre-heat the oven for 190C
Grease the cookie tray (if using non-stick no need to grease)
Scoop out small lemon sized balls of the refrigerated dough onto the tray
No need to flatten them as the cookie will become flat due to the heat
Maintain atleast 1.5 - 2" between each cookie
Bake the cookies for 12 - 13 mins or till the sides start turning golden brown
Remove from the oven and allow to rest for 15 mins
Remove the tray and allow to cool on the wire rack

 I am sending this to Cooking Concepts - Chocolate hosted by Srav and Chocolate - Mela hosted by Srivalli.


Hara Gobhi Pulav (Green Cauliflower Pulav)

Gobhi is one of my all time favourite vegetables. And pulav is one whole meal which can be prepared and served within 40 mins, if you have all the ingredients at hand. Here is how I prepare it

You Need:
Rice - 1 cup
Chopped Mixed vegetables - 1 cup ( I used beans, carrot and potato)
Onion - 1 medium sliced thinly
Gobhi - 1 cup florets
Ghee - 2 tbsp
Salt

To Grind into a fine paste
Coconut - 0.5 cup grated
Onion - 1 medium cubed
Garlic - 4 - 5 cloves
Green chillis - 5 - 6 (as per taste)
Pudina leaves - 6 - 8 leaves
Coriander - 1 tbsp chopped
Ginger - 1"
Cloves - 5
Cinnamon - 3"
Pepper corns - 6 - 8


Method:
Heat a pan
Add 1/2 tbsp of ghee
Reduce to med flame
Add in the pepper corns, cloves,  Cinnamon and garlic
Fry for 1 min
Add in all the other ingredients required to prepare the paste
Fry for 2 - 3 mins
Take off the flame and allow it to cool
Grind into a fine paste with little water

Heat 1 tbsp ghee in the pan / pressure cooker
Add in the rice and fry on low flame for 2 - 3 mins
Add the chopped vegetables and fry for another 2 - 3 mins
Add 3/4 of the paste and stir for another min
Add 3 cups of water and salt
Mix in the Salt and cook for 3 whistles

In the mean time boil water, add 2 tsp salt.
Add in the gobhi florets
Allow it to boil for 3 mins
Drain and keep aside

In a pan heat the remaining Ghee
Add the sliced onions and fry till onion becomes translucent
Add the remaining paste and salt and fry till the raw smell goes off
Add the florets and cook on low flame covered for 5 mins
Once the gobhi is cooked remove from heat and mix nicely with the cooked pulav

Serve hot with Raita and papad :)

I am sending this to Let us cook ~ Rice Event by Radhika




Monday, January 2, 2012

Happy New Year :)

Wishing you all a Happy and Prosperous New Year (My work below :) )