Thursday, February 23, 2012

Chettinadu Bhindi


Continuing my saga of preparing "different" subzi for the lunch box this is what I made today..



You need

Bhindi - 1/2 kg
Tomato - 1 cup finely chopped
Onion - 1/2 cup thinly sliced  
Cashew Nuts - 4
Mustard, Urad dal - 1 tsp each 
Curry leaves - 4 - 5 leaves

For the Masala
Coconut - 2 tbsp grated
Rasam Powder - 2 tsp (I used MTR)
Cardamom - 2
Cloves - 2
Cinnamon - 1"

Method:
Heat 1 tsp oil in a pan
Add the onion and fry till pink
Add tomato and rasam powder, cardamom, cloves and Cinnamon
Fry on medium till oil separates from the mixture
Add coconut and fry for another 2 mins on medium
Remove from flame and allow to cool

In the mean time,
Slice the bhindi lengthwise and cut into 1" pieces
Heat 1 tsp oil in a pan
Fry the bhindi till the stickiness is removed
Keep Aside

Coarsely grind the coconut mixture
Heat 1 tsp oil in pan
Add in the mustard and when it splutters add in the urad dal
When urad dal changes colour add in the curry leaves
Now add the coconut mixture and Salt and 1/2 cup water and cover and cook for 1 mins on medium flame
Add the bhindi and cover and cook for 4 - 5 mins
Serve with Roti / Rice

Wednesday, February 22, 2012

Capsicum Zunka

Toss between Beets or capsicum for lunch tomorrow.. and capsicum gets a majority!!!

Trivia on Bell Pepper - Bell peppers are a great source of vitamin C. Green bell peppers have two times the vitamin C by weight than citrus fruits (oranges, lemons etc.)


You need
Capsicum - 2 medium cubed into 1/2cm cubes
Besan (Chick pea flour) - 2 tbsp
Red chilli Powder - 2 tsp (as required)
Garam Masala - 1 tsp
Mustard, Urad dal, red chillies - 1 tsp each
Salt
Oil

Method
Mix the besan,red chilli powder, garam masala and salt and keep aside
Heat 1 tsp oil in a pan
Add mustard when splutters add urad dal and red chillies
When urad dal starts changing colour add in the cubed capsicum
Fry on high till capsicum is almost cooked
Reduce flame to medium
Add the dry powder mix
Drizzle 1 tsp of oil along the side of the pan
Fry for another 3 - 4 mins
Remove form flame
Serve with roti or rice

Gobhi Banana Cutlet


I am a big fan of Cauliflower and when hubby wanted to eat some snack after coming from office today, this is what I made



You need
Cauliflower- 1/2 cup Cleaned and grated 
Potato - 1 medium thinly chopped 
Raw Banana - thinly sliced 20 -25 slices
Bread slices - 3
Oregano - 2 tsp
Red chilli flakes - 1 tbsp
Salt
Oil

Method
Heat 1 tsp oil in a pan
Fry the grated cauliflower on high till cooked
Remove to a plate
Add 1 more tsp oil and fry the potato till cooked
In the mean time arrange the banana slices in a baking tray.
Drizzle 1 tsp oil and microwave for 3 mins
Add the cauliflower, banana slices to the cooked potato
Add salt, oregano and red chilli flakes
Mix well and remove from flame allow to cool
Grind into a coarse mix
Remove and keep aside
Grind the bread mix with the coarse mixture
Take Lemon sized balls of the mixture and flatten it with your palm to make the cutlets

Heat the tawa
Drizzle 1 tsp oil
Cook the cutlets on both sides till golden brown
Serve hot with Sauce

I am really happy to receive this Liebster Award from Pratibha . Pratibha has a nice collection of recipes. do visit her space and have a look around :)





"Leibster" means dearest in German and as with any award, there is bit of a ceremony involved.These are the rules if you accept the award:
  • Copy and paste the award on your blog. Link back to the blogger who gave you the award.
  • Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
  • Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now let me pass it over to:

Wednesday, February 15, 2012

Vennai Puttu (ICC - Indian cooking challenge)


For this month's ICC challenge, Srivalli choose Vennai Puttu an authentic recipe shared by Priya Suresh. Srivalli suggested Nirmala's post for reference.

I am very hesitant in trying out traditional recipes and when I read out this month's ICC challenge recipe to my MIL she said "Yes yes I remember I used to make this but we never added channa dal".. and this made me even worried about whether I would be able to get the same taste.. but like all tried and tested traditional recipe this came out soo yumm..



You need 
Raw rice - 1 cup
Jaggery - 1/2 cup Grated
Channa Dal - 1/4 
Coconut - 2 tbsp Shredded or sliced fresh coconut pieces
Cardamom powder - 1/2 tsp
Cashewnuts - few 
Ghee
Salt (No mention of this in the recipe, added as per my MIL's advice)

Method
Soak Rice in water for 3 hrs (I soaked the rice in hot water for 1 hr)

Cook Channa dal in cooker with 1 cup water for 3 whistles. You need to ensure that the channa dal is cooked but retains shape
Dissolve Jaggery in 1/4 cup water, strain and keep aside
Grind the rice in the mixer / grinder till it becomes a fine paste. I used 1/4 cup water to grind the rice
In a thick bottomed pan bring 2 cups of water to boil
Reduce flame to medium
Add the batter slowly and keep stirring (take help for this :) ), ensuring that the batter does not form lumps
Keep stirring till the rice is cooked
Add in the syrup, channa dal, cardamom and salt
Keep stirring till the mixture leaves the side of the pan (~ 4 - 5 mins)
Add the coconut and mix well

Heat 1/2 tsp Ghee, raost the Cashews and keep aside
Scoop out the puttu into a bowl, decorate with cashew and serve hot :)

Notes:
How do you know rice is cooked - Mixture starts to shine and when you wet your hands and touch the mixture it does not stick to your hand.

10 mins Brinjal curry


Since R decided that he will take lunch to office I am scratching my head to prepare curry for lunch everyday. Lots of pre-requisites - should not have too much masala, should have variety, should use different vegetables to name a few!!!

So this what I cooked for today



You need
Round small Brinjal - 3 brinjals (halved and sliced thinly)
Onion - 1 large cubed
Tomato - 1 medium cubed
Cashew nuts - 4 - 5
Mustard seeds - 1 tsp
Green chillies - 1 tbsp finely chopped
Curd - 0.25 cup
Rasam powder - 1/2 tbsp
Turmeric - 1/2 tsp
Cilantro for garnish 
Salt
Oil

Method
Grind the Tomato, cashew and green chillies into a fine paste
Slice the brinjals and soak in water (add 1 tsp salt to water) till you need it
Heat oil in the pan
Add mustard when it starts to splutter add onion and fry till onion becomes pink
Add the ground tomato paste
Add the rasam powder
Fry for 2 - 3 min on med - high flame stirring continuously
Add in the brinjal and turmeric
Mix well and fry on high for 1 mins
Reduce flame to medium, add 1/2 cup water and cover and cook for 5 - 6 mins or till brinjal gets cooked
Add salt and stir and remove from flame
I made this in the night and kept the curry in the fridge
In the morning before packing the subji, I added curds and garnished with cilantro

Methi Peas Paratha


I like including Methi in my cooking whenever possible. I like the slight bitter taste of methi in my food. I saw fresh peas in the fridge and decided to make methi mattar malai, but when I took the peas out realised that I do not have enough peas to make the dish.. so here is what I did



You need
For the Dough
Whole Wheat Flour - 2 cups
Milk - 2 tbsp
Water
Salt

For the filling
Peas - 0.5 cup
Methi - 1 cup finely chopped
Onion - 1 cup finely chopped
Green chillis - 1 tbsp finely chopped
Cilantro - 2 tbsp finely chopped
Mustard, oil 1 tsp each
Salt

Method

Heat 1/2 tsp oil in a pan
Add mustard; when it starts to splutter add in the mehti leaves and fry on high for 1 min
Remove and keep aside
Heat the remaining oil, add onion and fry till onion turns pink in color
In the mean time coarsely grind the green peas and the green chillies. As I was using fresh raw peas, I did not soak and cook them.
Add the methi and peas to the onion and fry for another min
Add salt and cook covered over medium flame for 2 mins
Remove from heat, add cilantro mix well and keep aside

Mix flour, milk, water and salt in a processor and make a soft dough
Cover with wet cloth and rest for 30 mins

Pinch a portion of the dough and roll it out into a small circle of about 3 - 3.5 inch diameter
Add a tbsp of filling in the centre
Bring all the sides together and pinch the top together so that the filling stays in
Now roll out slowly into a circle

Heat a tawa
Cook the paratha on one side without applying any oil /ghee
Turn it over and then apply oil / ghee
Cook well on both sides
Serve Hot with Curds

Eggless Chocolate Cake


After the disastrous trial of making marble cake I had decided to take a vacation from baking. Last Saturday my MIL got up in the afternoon and said "Shree eenadroo cake maadde - chocolate tinbekuntha anista ide".. which was very quickly endorsed by Anagha :)

This is what I made




You need
All purpose flour (Maida) - 0.75 cup
Cocoa powder - 2 tbsp (unsweetened)
Sugar - 0.5 cup (powdered)
Baking Soda - 0.5 tsp
Baking powder - 0.25 tsp
Salt - 0.25 tsp
Oil- 3 tbsp
Curd - 0.25 cup
Warm Water - 0.5 cup
Vanilla essence - 1 tsp
Instant coffee powder - 2 tsp
Chocolate chips - 0.25 cup (optional :) )

Method:
Pre-heat oven to 180C/350F. Line and grease a pan and set aside (I used a 6" round pan)
Sift the flour, Baking powder, Baking soda, salt, sugar, coffee powder and cocoa powder
In a large bowl mix the oil, curd, water and vanilla essence
Add the dry mixture to the wet and mix with a balloon whisk until just combines
Add in the chocolate chips and fold in
Pour the batter into the greased pan and bake for 40 mins or till done (tooth pick test)
Cool on a wire rack

Wednesday, February 1, 2012

Eggless Blue Cup Cakes


Yesterday I promised Anagha we will bake a cake and her request as usual was "I need lots and lots of cream" and I am still not very confident in trying out. .so we made a deal that I will bake her a coloured cake and her request was for blue small cake and thus we have blue cup cakes :)


You need
All purpose flour Maida - 1.5 cups
Sugar - 0.5 cup + 2 tbsp
Baking Powder - 1.25 tsp 
Butter - 0.5 cup
Salt - 0.25 tsp
Milk - 0.25 cup
Vanilla Extract - 1 tsp
Blue food colour (Liquid) - 0.5 tsp
White chocolate Chips - 0.75 cup
Baking Soda - 1/8 tsp
Curd - 0.25 cup

Method
Pre Heat oven to 180C/360F.
Line Muffin trays with muffin liners and keep aside
Sift Baking soda, baking powder, flour and salt, divide into 3 portions and keep aside
Beat the Butter and sugar together till light and fluffy
Add in the Vanilla extract, curd and the Blue food colour beat to mix well
Add in one portion of the flour mixture, mix well (mixer on low)
Add in half the milk and mix
Add flour, mix, Add milk, mix, Add flour mix
Spoon into the liners and bake for 20-22 mins or till done
Cool on wire racks

I am sending this to Vardhini's Sweet Luv Event.