ramya cooks

Mocha Cookies - Eggless cookie recipes

2012-02-27T22:33:00.001-05:00

These are melt in the mouth chocolate cookies, with the hint of coffee. These are great hit in our family and goes well with a cup of coffee or tea .

Ingredients

2 oz. milk chocolate chips

2 oz. bittersweet or semisweet chocolate chips

1 cup unsalted sweet butter, softened

4 tbsp. confectioners sugar, sifted

1 tbsp. instant coffee granules

1 3/4 cup all-purpose flour (maida), sifted

Method

1. Melt the milk chocolate and semi sweet chocolate in a microwave safe bowl for about 40 seconds, removing and stirring once after the 30th second. They should be well combined. Make sure it is not overdone.

2. In a mixing bowl, whisk the butter and confectioners sugar together until light and pale.

3. Mix coffee with 1 tbsp. boiling water and set aside. Add the melted chocolate to the butter and sugar mixture, and stir until well incorporated. Add the diluted coffee then fold in the flour and cornstarch.

4. Transfer the dough over a wax paper. Make into sausage shape or flatten the sausage further to make square shape cookies. Either way, wrap them in a wax paper and refrigerate for at least 4 to 5 hours. I made 2 sausage shape rolls
( They look really weird ) and 1 flattened roll with the above given quantity.

5. Remove from the refrigerator. Cut into thick wedges ( rounds or squares) and place them on a parchment or wax paper line baking sheet and bake on preheated 350 degree Fahrenheit oven for about 10 to 12 minutes ( depending on the size of the cookie). They taste absolutely divine for coffee lovers .

Notes

Chocolate should be melted carefully. If overheated it can scorch or, if it comes into contact with water or steam, can “seize” when it hardens into a lump making it unworkable.

Technorati Tags: Eggless Baking,Eggless Cookies

Ragi Dosa / Finger Millet Dosa - Healthy Indian Breakfast Recipes

2012-02-22T17:26:00.000-05:00

Ragi, commonly known as finger millet is a nutritious food which is high in carbohydrate, but fat level is less. I had this recipe in the list to blog, but thanks to a friend who asked for the recipe and made me post quickly. I normally follow eyeball measurement, and it is because of him, I used the measuring cup for this recipe :). I actually called my Mom to ask if she knows the exact measurement as Mom is the best trustworthy measuring cup for these kind of recipes ;). But, she said she also follows the eyeball measurement only ;). Then, I had no other option other than to take my standard measuring cup. I have seen that not everyone appreciate the taste of this millet :), but try having it once or twice and you will get adapted and slowly start enjoying it :)

Ingredients
1 cup Urad dhal (skin off)
3/4 to 1 cup ragi flour ( ground finger millet)
1 tsp methi seed (fenugreek)
Oil to drizzle ( for the dosas/ crepes)
Method
1. Clean and wash the urad dhal and methi seed in water,until all the dirt is removed.
2. Soak them in a bowl of water ( good amount) for about 3 to 4 hours.
3. Drain and grind it in a blender or wet grinder into a fine paste, adding enough water. The measurement given is very less for adding it in the wet grinder, so a blender or Indian mixer is enough.
4. Transfer to a medium size bowl, add the ragi flour, salt and stir. The batter should be thick like idli batter. Close the bowl with the lid. Keep the bowl in a warm place and allow the batter to ferment for about 6 to 8 hours.
5. The batter raises due to fermentation and it is ready to be made into crepes. Add water to slighly thin ( not much) down the batter.
6. In a griddle at medium flame, add a ladle of batter and make thin crepes. Drizzle oil ( optional)- I use the electric griddle and never use oil.
7. Serve them hot with peanut chutney or coconut chutney. It is normally served with a thick dhal in my hometown.

Eggless Pav Bun Recipe / Egg Free Dinner Roll Recipe

2012-02-20T21:40:00.001-05:00

This is a fool proof dinner roll recipe, that I blindly follow. It serves as a very good substitute for Indian Pav buns.

Eggless Pav Bun Recipe / Egg Free Diner Roll Recipe
Makes 12 rolls
Ingredients
1 1/4 to 2 cups all-purpose flour, or more if needed
1 envelope rapidrise yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine

Method
1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.
2. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour ( 1/4 cup at a time) to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
5. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan, lined with parchment or wax paper. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
6. Bake in preheated 375 degrees F oven for 17 to 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired ( Please do that ;) ). Serve warm.
Notes
This original recipe is from the fleischmann's and I have always tried with the same brand. I wanted to post the recipe trying this recipe with some other brands. This time, for the bun picturised above, I have used the red star brand. That also worked fine. Make sure it says Rapid Rise Yeast and not ~~Active Dry~~.

Cilantro - Mint Chutney Recipe / Malli Pudina Chutney Recipe - A sidedish recipe for Idli, Dosa and Paniyarams

2012-02-18T13:02:00.002-05:00

This is a great side dish recipe, that can be whipped up in minutes for idlies, dosas and paniyarams.

Ingredients
1 small size onion roughly chopped ( red or yellow)
1 cup chopped cilantro aka coriander (along with the stalk)
1 cup mint chopped(along with the stalk)
1 garlic, peeled
2 to 3 thai green chillies, chopped
1/2 tsp jeera (cumin seed)
1 tsp channa dhal (split yellow pea)
2 tbsp shredded coconut(unsweetened)
1 tsp oil
salt(as per taste)

Method
1.In a pan, heat oil. Once it is hot, and the jeera, channa dhal and fry until the channa dhal turns golden brown.
2. Now add the onion, green chillies and garlic. Saute until the onion turns translucent.
3.Add the chopped mint and cilantro. Saute for a minute, just until they become tender.
4. Switch off the flame. Add the coconut and stir.
5. Allow it to cool and grind with enough water and salt. The chutney should be thick.
6. Serve it with hot idlies, dosas and paniyarams.

Popcorn Shrimp Recipe

2012-02-16T16:09:00.000-05:00

I love shrimp from my childhood, but it was never cooked by anyone in my family. It was through my friends mom, I started eating shrimps and only after marriage I got the freedom to cook shrimp and YAY!!!;), I was able to make many dishes I love :) . Initially, when I started to feed shrimp to my kids, it was a big NO NO from my DH, as he doesn't like shrimps- because he has never tasted 'em ;). As mom, both kids love shrimp. I never buy ( hate them !!!) any frozen cooked meat/ food at home, except the desi parottas(a kind of flat bread) and only once in a blue moon, I give those parottas to my kids. So, I have never bought those frozen popcorn shrimp, I feel home cooked always tastes fresh and best :).

Popcorn Shrimp Recipe
Serves about 3 to 4
Ingredients
1/2 lb medium size uncooked shrimp (peeled and deveined)
1/4 cup All Purpose flour
1 tbsp Corn starch
1 small size egg
1 1/2 tsp water
Salt (as needed)
ground paprika (as per taste)
1/ 4 tsp or less ground black pepper
1 tsp onion powder
1 tsp garlic powder
Plain breadcrumbs (as needed)
Oil (for deep frying)
Method
1. Beat lightly the egg along with the water.
2. In a ziplock bag, add the all purpose flour,corn starch,salt,paprika,onion powder,ground black pepper and garlic powder.
3. Dip the shrimps in the egg mixture and put them inside the ziplock bagand shake well so that seasoning and rest of the ingredients get well mixed with the shrimp.
4. In a wide plate generously add the breadcrumbs. Bring each shrimp on to the plate and coat well with the breadcrumbs.
5. Place them all in an another plate in a single layer. Cover with a plastic wrap and put in the refrigerator for about 30 minutes or can be kept frozen until used.
6. Heat a pan for deep frying these shrimps at medium flame. Drop the shrimps in batches until they turn golden brown on all the sides. Do not overcrowd. Drain them on a oil absorbent paper. Serve them hot with the favorite dip.

Homemade Tortilla (with no lard), Homemade Tortilla Chips with Guacamole- Easy SuperBowl Recipe Ideas

2012-02-03T16:36:00.002-05:00

It is lots of cooking nowadays, but by the time I think about blogging, the computer is mostly occupied by my kids :( ( Instead of searching for a recipe in the blog, try searching for the reasons I have given in each recipe for not blogging ;) lol). Here is a do it easy appetizer and dip recipe :) for the super bowl game night on Sunday.

I gave a try on this no lard (lard- pig fat) tortillas(pronounced Tor-tee-ya).They came out pretty good. The chips can be made even using store bought flour tortillas...Easy Peasy :)

Home made Flour Tortilla ( Using Oil)

Makes 8 twelve inch tortillas

Ingredients
2 cups plus 2 tbsp all purpose flour and extra for dusting
1/2 tsp salt
3/4 cup warm water
3 tbsp olive oil
Method
1. In a large bowl, add 2 cups the flour and salt. Stir well.
2. Add the olive oil and 1/2 cup of warm water and bring all the flour together
3. Slowly add rest of the water, as you knead into a smooth dough. If it is sticky add the 2 tbsp or more flour and form a dough.
4. Divide the dough into 8 equal balls. Place them in the same bowl and close it with a moist cloth.
5. Bring the dough pieces one by one onto a floured surface and roll into 12 inch tortillas. Dust flour as when needed while rolling the tortillas.
6. In a nonstick skillet, cook the tortillas 1 minute on each side until brown spot appear. Spray cooking spray as needed
7. Store them in a ziplock or in an airtight container.
Notes

I am damn weak in rolling the dough into perfect round shape. Making spirals before rolling has always helped me to roll them pretty decent ;) .
While rolling the dough tend into shrink. So, try to sprinkle flour as and when needed while rolling. Make sure not to add more.
Throughout the procedure, cover the vessel with a damp cloth, in which the dough is kept.

Tortilla Recipe adapted from Taste of Home magazine

Homemade Flour Tortilla Chips (BaKeD)

Ingredients

Flour Tortillas ( store bought or homemade)
Favorite Seasonings ( ground Cumin, ground black pepper )
Cooking spray ( to coat)
Method
1. Preheat the oven at 350 degree fahrenheit.
2. Cut the tortilla into wedges.Sprinkle the seasoning and coat the cooking spray all over the tortilla wedges.
3. Line a parchment paper over the baking sheet.Place the tortilla wedges in single layer.Bake for about 8 to
10 minutes, until the edges turn slightly brown and crispy.

Guacamole Recipe

Guacamole - pronounced Gwaka'mole is a avacado based Mexican recipe, which is used as a dip here.

Ingredients
2 Hass Avacados
1/4 Red onion (minced)
1 finely chopped thai pepper
1 garlic clove (minced)
1 medium size tomato, deseeded and diced
1/2 lemon /lime juice
2 tsp finely chopped cilantro aka coriander leaves.
Salt (as per taste)
Method
1.Cut the avacados and remove the seed. Scoop out the flesh and place it in a bowl. Mash it( can be left chunky too), add lemon/lime juice, green chilli,onion, garlic clove,cilantro,salt and stir to combine. Finally add the tomato and stir once.
2.Serve it with tortilla chips :).
Notes

I skipped using red onion and pepper, as I had to serve it to my kids and they prefer the dip without those two ingredients :)
Make sure the tomato is not over ripened.

Selecting Avacado and Storing Guacamole

Avacado should be ripe, but firm. It should be soft but not squishy.
Avacados should have even color outside. Avoid avacados that have lots of spots on the outside.
Any leftover guacamole should be stored in an airtight container with a plastic wrap, touching the outer coat of the guacamole. Seal it with the lid and store in the refrigerator. This is because avacados oxidizes easily and will be darkened very soon.

Chettinad Vengaya Kosu - Sidedish Recipes for Idly, Dosa, Appam

2012-01-31T12:45:00.001-05:00

I have made another video for cupcake decoration...YAY!!!. Before posting that, I have few pictures taken earlier and dumped in my laptop and I want to post them, before I concentrate on the new posts. Most of the chettinadu recipes in this blog is from my friend Shalu :). Shalu, Thank you so much for the recipe ;). She wants to give the credit, everytime I post her recipe ;) even if it is spread throughout the
web ;).
Coming to the recipe, this is a sidedish for idlies and dosas, using onion as the core ingredient. I measured the amount of onion and tomato to be added using the measuring cups, because adding more tomato will ruin the original flavor in this dish.

Chettinad Vengaya Kosu
Ingredients
2 1/4 cup onion ,cut into thin long slices
1 cup minus 1 tbsp tomato, finely chopped
few curry leaves
1/4 tsp saunf
3 to 4 tbsp boiled and crushed potato
Salt (as per taste)
Oil
Turmeric powder
To grind into a fine paste
2 to 3 tbsp shredded coconut
1 tsp jeera
1 tsp saunf
2 tbsp roasted gram dhal
3 to 4 dry red chillies (or as per taste)
1 to 2 cloves
a small piece of cinnamon
Method
1.In a presssure cooker/pressure pan, add oil and once it is hot, add the onion, turmeric powder and curry leaves. Saute until the onion turns translucent.
2.Now add the 1/4 tsp saunf( I love saunf, so added 1/2 tsp) once it splutters, add chopped tomato and saute until it turns mushy. Add the ground paste and saute for 2 minutes or so until the paste gets well combined with the onion and tomato
3. Add about 1 1/2 cups to 1 3/4 cup of water, salt. Close the pressure cooker lid. Put the weight on and allow 2 whistle sounds.
4.Once the pressure in the cooker is gone, remove the lid and add the crsuhed potato and stir.
5.Serve it hot with idlies or dosas. YUMMYYYY!!!

White Chocolate Cupcakes - Video for making cupcake roses

2012-01-28T23:03:00.001-05:00

This recipe was planned to publish last week itself, but again was too lazy to edit the pictures. I made few mistakes because of which I didn't show much interest in posting it earlier - I didnt click the final picture of the cupcake, as i was focusing on the video :( and the picture of the cupcakes after it was frosted didn't come good as well :( , I am totally upset posting these dark pictures today :(. It was totally dark inside the house and I prepared these at 7 p.m in the evening :(. But, these cupcakes taste so good and that was my second time making these.

White Chocolate Cupcakes
Makes 18 cupcakes
Ingredients
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4 ounce white chocolate, melted
1 tsp pure vanilla extract
1 cup plus 1 tbsp milk
Method
1.Preheat the oven to 325 degrees farenheit.Line the cupcake liners in the cupcake tray.
2.In a large bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of the standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the melted white chocolate and vanilla, mixing well.
6.Add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.
7. Divide the batter evenly into the prepared cupcake pan.
8. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 to 12 minutes or until done. Let cool completely before frosting.
Adapted from baking bites via the curvy carrot
White chocolate cupcakes with pistachio frosting is my favorite. Today, I am not sharing this particular frosting recipe.You can use your favorite frosting :) or find one in the web. I have not made up my mind yet to share the frosting I have used here. It is my own secret recipe for pistachio frosting. With so many trial and errors, I finally have few baking, frosting recipes that I use for the cakes and cupcakes( atleast for me, they taste real good ;) ). But, it might get published here some other day ;) .

Here is the video for the roses. I made this especially for the friends who asked me to post the video, when I made this rose cake for my elder kids school party. It was a two layer chocolate cake with buttercream frosting.I have used Wilton 1M tip for the roses. I have also used Wilton 2D tip for the same roses. Hope it is helpful to anyone of you out there :).

Eggless Pancake Recipe

2012-01-19T23:21:00.002-05:00

I find it so hard, when it comes to cook for my elder son. One of his few favorites include pancakes.He finishes off everything and comes for the next turn whenever I make them. The recipe given here can be prepared within few minutes, as simple as making pancakes from the instant mix and tastes great too.

Eggless Pancake Recipe
Makes about 9 pancakes
Ingredients
1 cup all purpose flour
1 tsp sugar
2 tsp baking powder
1 cup whole milk
1 tbsp oil (used canola)

1 tbsp water
2 tbsp butter(melted)
1 tsp pure vanilla extract
Method
1. Combine the dry ingredients and mix well. Add the whole milk, butter (melted and cooled),vanilla extract and oil ( The original recipe includes powdered cinammon also) one by one. Stir everything together. Do not over mix. The batter will be lumpy and that is fine.
2.Heat the griddle at medium flame and add a ladleful of batter. When the bubbles form, add the choco chips / or any dried fruits if using and flip to the other side. Cook until done.
3. Serve it with the drizzle of maple syrup and a dollop of whipped cream :). Sure, your kids will love them!.
Recipe adapted from cooks.com

Udaithu Oothiya Muttai Pulikuzhambu

2012-01-11T22:02:00.001-05:00

This recipe was in the drafts for months now. We love eggs cooked inside the curries . I fell in love with the recipe at first shot, as it calls for all freshly ground ingredients. This curry tastes fingerlicking good, when tempered with the vadagam. Though I have posted a similar recipe posted years ago, two curries don't taste the same. The earlier one is creamy by adding the coconut milk and this one gives the authentic chettinadu flavor.

Udaithu Oothiya Muttai Pulikuzhambu

Serves 3 to 4

Ingredients

4 large size eggs

10 to 12 pearl onion cut lengthwise or a medium size onion chopped

1 big pulpy tomato chopped

extract from a lemon sized tamarind

a big pinch of asafoetida

1/8 tsp turmeric powder

To grind into fine paste

4 red chillies

1/4 cup coconut(shredded)

1 tsp black pepper

2 to 3 garlic cloves ( peeled)

1 1/4 tsp saunf

1 tsp cumin seeds/jeera

salt( as needed)

3 tbsp oil

To temper (optional)

1 tsp oil (gingelly oil preferred)

few curry leaves

1 tsp vadagam (the one used for curries)

Method

1. Heat a wide pan with oil. Once it is hot, add the onion and saute until translucent. Add the tomatoes and saute until mushy.

2. Add the ground paste and saute for minute or two until the raw smell fades away.

3. Add 2 to 2 1/2 cups of water,turmeric powder,asafoetida, tamarind extract and salt. Close the lid and let it boil until it reaches the desired thickness at LOW MEDIUM flame.

4. Reduce the flame to LOW, break open the eggs one by one and add it to the curry. Cook closed undisturbed until the eggs are cooked. This will take about 7 to 9 minutes ( or even more) at low flame.

5. Once the eggs are cooked, slightly, take some of the curry and add it to the top of the eggs.

6. In a seperate pan, heat the oil needed for tempering and once it is hot, add the other ingredients needed for tempering. When it starts to splutter, add it to the curry and gently stir, making sure not to break the eggs.

Adapted from Aval Vikatan, a Tamil Magazine.

Coimbatore Roadside Kaalan Recipe/ Coimbatore Roadside Mushroom Recipe/ Coimbatore Road side Chilli Mushroom Recipe

2012-01-09T18:46:00.002-05:00

This is a very famous roadside snack in Coimbatore. I was asking my dad to get hold of a street vendor and mail the recipe to me ;). A person promised to share and asked to come to the shop, but he didn't share the recipe, when he went to the shop. During this India visit ( after losing the hope of getting the recipe), another roadside vendor shared the recipe. We just dropped to get the "kaalan", but my DH asked him to share the recipe with me, telling him that we miss the dish so very badly in US;). So nice of that person, he just gave me the important ingredients he uses for the stock. He kept on rolling his eyes over the other customers ;), while I was torturing, asking for the ingredients. He asked me to make the stock with the ingredients that I normally use to make for biriyani and in that he specifically mentioned about nutmeg powder and lots of ginger garlic paste.

First time when I tried this recipe, I included all the basic ingredients that I add in Biriyani along with the NUTMEG ;). I thought it will no where taste like the roadside mushrooms. But, my DH who almost finished two plates ;) . told me that it tasted even better than the one we get from the roadside stalls. We are really grateful to the vendor who shared this recipe with us :). And, I guess this recipe is not posted anywhere in the internet ;) as I have searched a lot for it ;). So, I feel so happy posting it here :)

I was receiving constant e-mails from a reader named Sathiya, asking for this recipe. Sathiya, here is the Kaalan Recipe. ENJOY :)

Coimbatore Roadside Kaalan Recipe/ Coimbatore Roadside Mushroom Recipe/ Coimbatore Road side Chilli Mushroom Recipe

Ingredients

For the stock
1 medium size onion finely chopped
1 to 1 /2 tbsp ginger garlic paste
salt.
To be finely powdered
1 bay leaf
1 tbsp coriander seeds
a small piece from mace
1/4 portion of 1 star anise
1 tsp black pepper
a small piece of cinammon
1 cardamom
1 clove
1/4 tsp jeera
1/4 tsp saunf
1/2 tsp nutmeg powder

To Deep fry
16 oz button mushroom cut into small pieces
1/4 cup all purpose flour
1/4 cup cornflour
a big pinch of red or orange food color
1 1/2 tbsp ginger garlic paste
1 large egg (optional)
some salt
For the final kaalan/ mushroom mix
1 tsp red chilli powder
1 tsp garam masala powder or south indian meat masala powder or south indian biriyani masala powder.
1 medium sized onion, extra finely chopped ( for the garnish and for the mushroom mix)
finely chopped coriander leaves ( for the garnish and for the mushroom mix)
2 green chillies extra finely chopped
Salt ( as needed)
Method
For the stock
Add the oil in a pan. Once it is hot, add the onion and saute until translucent. Add the ginger garlic paste saute until the raw smell goes. Add about 3 to 4 cups of water and 3 to 4 teaspoons ( or as needed) of the spice mix and some salt.Bring it a boil. Allow it to cool. This is the base for this recipe and this stock can be refrigerated for a week.
For deep frying
1. Wipe off the mushroom with a clean cloth or paper towel. Do not soak them in water. Cut into small pieces.Make a batter with the ingredients (AP flour,cornflour, gg paste, salt, egg/water, food color) other than mushroom.Marinate the mushroom with the given ingredients. Egg is optional, if not using egg, just mix the ingredients with little water.Even if using egg , if u feel that the batter needs water, add a very little amount of water to the mixture. This mushroom batter can be immediately dropped into oil.
2. Heat a pan with oil. Once it is hot, add tablespoon amount of mushroom batter into the oil and fry until crispy.
3. Remove and drain over a paper towel to remove the excess oil.
For the final kaalan/ mushroom mix
In a wide pan, add a teaspoon of oil, once it is hot, add the fried mushroom and saute until the oil is absorbed at medium high heat. Add the stock about 1/4 cup and increase the flame to HIGH. and saute until the stock is absorbed by the mushroom. Now add the stock as needed in 1/4 cups. I add about 3/4 to 1 cup stock to the measurement given.This dish should not be dry, let a very little sauce remain in the mushrooms. Just a minute before removing the mushrooms, add the chilli powder and garam masala powder and the remaining salt needed. Add the extra finely chopped onion, extra finely chopped green chillies,some finely chopped coriander leaves and stir well with the mushroom ( The onion we add finally will give a crunchiness along with mushroom, so do not cook longer after adding the onion). Serve it very hot, garnishing with onion and coriander on top.

Notes

When it is bought from the roadside shops, the mushoom is added for name sake and most of the content in it is AP flour + cornflour. Do not worry about the measurement given above for deep frying if it doesnt yield a crispy mushroom when deep fried. It is the same ingredients used for mushroom 65, but I have increased the AP flour and cornflour, as needed by this recipe.
Salt is added in various stages in this recipe. So, be careful while adding to the mushroom while deep frying and also while adding it in the stock. If it is less, it is not a problem, as it can be added as needed in the final stage.
This dish should be served very spicy and hot. Else, the taste of the dish cannot be felt ;). So, generously add the red chilli powder and green chillies.
A pinch of ajinomotto can be added to the mushroom marination, which I never add.
I have tried the recipe using cauliflower also. Just boil the cauliflower floret for a minute or two, before adding it to the AP flour + cornflour mixture.

Please let me know your feedback after trying this recipe

Thiruvadharai Kali Recipe

2012-01-07T22:28:00.000-05:00

This recipe is from my mom, as I have told in this recipe, I call her every year, just before a day and get the recipe. In our community, we normally do the pooja the day before the Aruthra Dharshanam
( the previous evening) and call it Mangaliya Nombi.

Ingredients
1 cup Rice flour
1 cup light brown sugar or grated jaggery
2 cups water
a pinch of cardamom
3 tbsp + 1/2 to 1 tbsp thick ghee.
1 to 2 tbsp coconut milk or grated coconut

Method
1. Dry roast the rice flour at low flame in a nonstick pan. Allow it to cool and add the light brown sugar.
2. In the same pan, add the water and bring it to boil. Switch off the flame. If using grated jaggery, dilute it with some of this hot water, strain and add it to the rice flour along with rest of the boiling water and cardamom. By switching off the flame and adding the rice flour, lumps can be avoided.
3. Return it to the pan and constantly stir until the mixture thickens and when it starts it stick on the sides, add 3 tbsp ghee and stir until the ghee gets well mixed with the mixture.
4.Add the coconut milk / coconut. If using coconut milk, let it get mixed well with the rice mixture. Add the final portion of ghee and mix.

Notes

I suggest using coconut milk, as it gives very good flavor to the kali
The entire cooking process should be done at low flame.
If using light brown sugar, increase the amount from 1 to 1/4 cup. And, it need not be strained. It will give a lighter shade to the kali, when compared with the jaggery.
Mom normally takes the batter in the liquid form and makes pancakes, which is my favorite. I thought of having a small portion of it for the pancakes, but totally forgot about it with the other pooja work.

Jeeraga Samba Chicken Biriyani - Pressure Cooker Method

2012-01-05T22:59:00.000-05:00

I didn't bring not much grocery items from India this time, as most of the grocery items are available here itself. All I wanted is atleast a small bag of jeeraga samba rice and brought it as well. It will be treasured until our next India visit ;). This biriyani is an inspiration from a famous biriyani chain restaurant. I am a biriyani freak and I love to experiment with biriyani recipes always. As mentioned somewhere in the blog, I do not eat chicken( its been 2 years now), but I am the first person to taste these experiments, just tasting the rice alone ;). This experiment turned out very flavorful and delicious.

Ingredients
3 cups Jeeraga samba rice
1 big size onion, cut into thin slices
1/2 cup finely chopped mint leaves
1 cinammon stick
1 star anise
1 black stone flower( a very small piece)
1 mace
2 green cardamom
2 bay leaves
1/2 cup thin unsweetened coconut milk
Salt
4 tbsp Oil + 4 tbsp ghee
For the marinade
2 lb bone-in skineless chicken, cut into medium size pieces
1/2 tsp turmeric powder
2 tsp red chilli powder
2 tbsp thick plain yogurt
1 tsp lemon juice
1 tbsp ginger garlic paste
some salt
To grind into fine paste
4 green chillies
2 garlic cloves,peeled
a small piece of ginger
1 tsp coriander seed
1/2 tsp nutmeg powder
1/4 tsp saunf
1/4 tsp jeera
a small piece of cinammon
4 green cardamom
3 cloves
1 tsp poppy seeds

Method
1.Soak the rice for 10 minutes. Drain and Reserve. Marinate the chicken with the ingredients given under marination for about 30 minutes.
2.In a pressure cooker, add the oil and ghee. Once it is hot, add the cinammon stick, bay leaves, mace, green cardamom and black stone flower.
3.Now add the onion and saute until all the moisture in it leaves.Add the mint leaves and saute at medium flame. Next, add the finely ground paste and saute for about a minute or two until the masala gets well mixed with the onion. Add the marinated chicken and saute until the moisture in the chicken is released.
4. Add the coconut milk, rice and salt. Stir gently. Add 5 1/2 cups of water and close the lid with the whistle inserted. Allow 3 to 4 sounds. Let all the pressure get released. Do not open immediately even after the pressure is released. Allow 10 more minutes and remove the lid. Gently stir the rice from the bottom to top.The top layer will slightly have some moisture in it, which will be fine with the stirring. Each grain will be separated with the chicken perfectly cooked. Serve this delicious biriyani with raitha and/or any Non vegetarian curry.

Notes

If using Basmathi rice, cook until the chicken is half cooked on stove top. Add the rice,coconut milk, water and salt. Transfer it to electric rice cooker until done.
I have rarely cooked in India and I hear from my mom and friends that it takes 5 sounds to get even the dhal cooked. My mom sent the same dhal with me. But it takes not even a sound. So, water also does matter for anything to be cooked in pressure cooked( I assume so ;) ). So, 3 to 4 sounds given for this recipe is what needed for this biriyani to get cooked in my kitchen and it might differ.

Pepper Chicken Fry

2012-01-04T22:57:00.001-05:00

This is a very simple recipe with not much of ingredients, but care should be taken while cooking. My kids always stand behind me, whenever they know that I am cooking chicken, especially my second one :). I have to give a piece of chicken, as soon as it is cooked. They love any dish that has chicken and mostly dry chicken dishes. This is one of their top favorite recipes and the chicken usually gets finished within 15 minutes from the time I finish cooking it. Luckily, last week when I prepared it, I gave a small portion of it and asked them to wait until I click atleast a picture ;). This chicken recipe tastes delicious and don't be fooled with the ingredients. So, try and let me know how it turned out.

Rice served with Varutharacha Kozhi Kuzhambu, Rasam and Pepper Chicken Fry

Ingredients
2 cups boneless skinless chicken- cut into bite size pieces
1 medium size onion, finely chopped
few curry leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp coriander powder
3 to 4 tbsp Oil
Salt (as per taste)
Spice Mix - Make a fine powder
4 tbsp Black pepper
1 tbsp Saunf
Method
1.In a wide frying pan, add oil and once it is hot, add the onion and curry leaves. Saute until the onion becomes translucent ( still it should be crunchy).
2. Now, add the ginger garlic paste and saute until the flavor comes out. Bring in the chicken pieces, turmeric and saute constantly. The chicken will shed all the moisture in few minutes. Saute until almost all the moisture is evaporated. Now, add 2 tbsp ( or as needed) of the spice mix, coriander powder and salt. Saute on medium high heat. When moisture in the chicken is gone, it will start to stick on the bottom on the pan and will splutter a lot ( because of the oil). Just drizzle very little water to bring the mixture that is on the pan to the chicken. Continue until the chicken is completely dry. Serve it hot with rice or wrap it inside a crispy dosa.

Notes

Do not use nonstick pans for this recipe.

The Best Choco Chip Cookie Recipe

2011-12-24T14:19:00.002-05:00

I baked these cookies twice in this very same week. I knew that this is going to be my special Christmas post for this year, when my kids completed all these cookies in the very same day I baked :). The best choco chip cookie, that I have ever baked. Try these cookies and you will not be disappointed !!!.

Ingredients
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
1 Cup light brown sugar
1/2 cup white sugar(granulated)
1 Tbsp Vanilla extract
1 large egg
1 large egg yolk
3/4 Cup milk chocolate chips
3/4 cup semi sweet chocolate chips

Method
1.In a bowl, whisk all purpose flour,salt, and baking soda, until well combined.
2.Melt the butter in microwave. Add the butter, brown sugar and sugar in another bowl and beat until smooth. Add the egg , egg yolk and vanilla extract. Beat until combined.
3.Bring in the flour mix and stir using a spatula just until combined. Add the milk chocolate chips and stir finally.
4. Cover the bowl with a cling wrap and refriegrate for one hour.
5. Preheat the oven to 325 degree farenheit. Scoop a table spoon size of dough ( I used two methods-
i). Just take a tablespoon size dough ,make a ball place it on the sheet. ii). Using the measuring spoon, scoop out the dough and place it on the sheet- Method 1 works fine for me). Place it in an ungreased cookie sheet, leaving generous space between each cookie dough. Place the remaining semi sweet choco chip on the top of each cookie dough.
6. Bake for about 13 minutes or just until the dough just starts to become golden brown.
7. Cool the cookies in a wire rack and store it in an airtight container.
Adapted from howdoesshe.com

Butter Cookies - Eggless

2011-12-22T21:09:00.000-05:00

This cookie was in the my to do list for a long time. The picture in the book was so attractive and found this Christmas season, a good time to bake them.

Ingredients

3/4 cup unsalted butter, at room temperature

1/2 cup caster sugar

2 1/4 cup all purpose flour

1 tsp pure vanilla extract ( or your favorite flavoring)

granulated sugar, for coating

Method

1.Put the butter ad sugar in a bowl and beat until light and fluffy.

2.Add the flour and vanilla extract and form a dough.

3.Roll into a sausage shape and move the dough to a wax paper lined flat surface.Pat the sides flat to form a square.

4. Sprinkle thick layer of granulated sugar on the wax paper. Press each side of the dough into the sugar to coat.

5.Wrap the dough and refrigerate for about 3 hours(I kept it overnight).

6.Preheat the oven to 325 degree farenheit. When ready to bake, remove the dough, unwrap and cut into thick slices. Place them on a baking sheet leaving enough space between the slices. Bake for about 12 to 20 minutes( depends on the size of the slices and oven), until the bottom slightly begins to become golden brown.

Notes

I prepared only half the quantity of the given measurement and I divided into two portions while rolling the dough into sausage shape, as handling is much easier that way.
These cookies are extremely buttery, and I would suggest to add even more caster sugar while making the dough, as it was not enough for us.
I used organic sugar for rolling, as they look like crystals when compared to the bleached granulated sugar.

Eggless Banana Choco-Chip Bread

2011-12-21T10:30:00.000-05:00

This is my first attempt to bake a cake without eggs. I never even thought about baking eggless , until I got a mail from a friend asking to post eggless cake recipes ( which is not my way ;) ). The cake( bread) tasted good, the crust was slightly harder than the banana bread that I made with egg earlier and I would definitely bake this again.

Ingredients
1/2 cup canola oil
1 cup sugar
1 1/2 cup all purpose flour
1/2 tsp baking soda
a pinch of salt
3 ripe large bananas
2 tsp pure vanilla extract
1/4 cup chocolate chips(used bittersweet)
Method
1. Preheat the oven at 325 degree Farenheit. Grease and line a 8 x 4 inch loaf pan.
2. In a large add oil and sugar and beat until combined well and add vanilla extract.
3. Sift in the all purpose flour, salt and baking soda, blend the mashed bananas. Stir the choco chips. Pour into the prepared loaf pan and bake it for about 1 hour or just until the toothpick inserted comes out clean.

Recipe Source : The fresh Loaf

Leftover Rice Pakoras

2011-12-13T20:27:00.001-05:00

I had a bowl of day old rice sitting in the fridge. I remembered a recipe which my friend Hema constantly use to talk about. I called her up and got the entire recipe. The pakoras tasted excellent and can be a very good competitor to the crispy onion pakoras.

Ingredients
2 1/2 cup left over rice

1/4 cup gram flour
1/4 cup roasted gram ( Pottukadalai ) flour
1/4 cup or less white rava

1 big onion finely chopped
3 to 4 green chillies (finely chopped)
2 tbsp ginger garlic paste
3/4 cup finely chopped coriander and mint leaves- combined (4:1)
Salt(as per taste)
Oil( for deep frying)

Method
1.Mash the rice and add the onion,giger-garlic paste,chillies,coriander leaves and mint leaves and mix well. Now, add the gram flour , roasted gram flour and salt little by little to the rice mixture.These two flours are just enough to bind the mixture, do not add more, make sure that the gram flour does not dominate the mixture. Finally, add the rava and mix well. Do not add water. The moisture in the rice and the onion is enough to bind all the ingredients.
2.Heat a pan with oil. Once it is hot, at medium flame drop small flattened pieces of dough( place a small piece of mixture over the ring,middle and index fingers and slightly press it with the thumb) into the oil in batches.
3.Fry until golden brown on all the sides. Remove and drain on a oil absorbent sheet. Serve it hot with your favorite dip.
Notes
The rice must neither be grainy or soggy. When mashed within the fingers it must easily blend with other ingredients given. One or two grains left as such is fine.

Few weeks without blogging and not holding the camera while cooking, is not helping me now :( . I totally forget to get the stepwise pictures :((((.

Chocolate Truffle Cookies

2011-12-13T16:39:00.002-05:00

We had been on a short vacation to India for three weeks and I find it so hard to concentrate on the blog. Each and everytime I feel I have 1008 reasons to ignore the blog ;), but still somehow manage to post one recipe in a month ;). Our Christmas tree is up and lighted and here comes the holiday recipe series :).

These cookies are extremely chocolatey ,crunchy on the outside and soft inside.And, they can be easily baked.

Chocolate Truffle Cookies
Makes about 30 cookies
Ingredients
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup caster sugar
2 tbsp butter ( diced)
1 egg,beaten
1 tbsp pure vanilla extract
1/2 cup powdered(icing) sugar
Method
1. Preheat the oven to 400 degree Farenheit. Line a baking sheet with parchment or aluminum foil.
2.Sift the flour, cocoa and baking powder in a bowl and stir in the sugar.
3. Add butter and vanilla extract beat until the mixture resembles breadcrumbs. Add the beaten egg to the flour mixture and stir with a spatula, do not overbeat. Cover tightly with a plastic wrap and chill in the refrigerator for 30 minutes.
4. Put the icing sugar into a bowl. Make small balls( key lime size) and drop into the icing sugar. Toss until thickly coated, then on the baking sheets.
5. Bake for about 8 to 10 minutes, or until just set. Transfer to a wire rack to cool completely.

Adapted from THE COOKIE BOOK

Tutti Frutti Cookies - Eggless

2011-12-09T09:17:00.001-05:00

I made few changes to the recipe ,which I posted earlier and experimented these cookies. It was worth trying and here it is for my future reference and for you all.

Ingredients
2 cups all purpose flour
1 1/4 to 1 1/2 cups confectioners sugar(powdered sugar)
1/2 tsp baking soda
1 1/2 to 2 tbsp rose water
a small pinch of salt
3/4 cup + 1/8 cup oil
1/2 cup tutti frutti
Method
1.Arrange the middle rack in the oven and Preheat the oven at degree 350 F
2.Line it with a baking sheet or aluminum foil.
3.Sieve All Purpose flour, baking soda,salt together very well
4.Then add sugar and mix evenly. Add the rose water to it.
5.Now add the oil little by little and make a smooth dough.Finally add the tutti fruitty and combine it with the dough.
6.Now make small size balls and place on the ungreased baking sheet and bake for 10 to 13 minutes( depending on the oven).
Notes
The dough is not crumbly,but somewhat smooth. To get the smooth dough add few drops of water( not much) if the given measurement does not yield the smooth dough.

Mint Pulao / Mint Rice Recipe

2011-11-09T08:25:00.001-05:00

The last one week, these kind of variety rice dishes is what I prepared for DH's lunch box- mission to clean the refrigerator completely, before hitting the supermarket ;) and Yay!!! I survived and also my blog ;)

Ingredients
2 1/4 cup White basmathi rice( check notes)
1/4 cup chopped mint leaves
1 medium size onion finely chopped
1 to 2 green chillies slit lengthwise
2 bay leaves
1 cinnamon stick(used the roll)
1 tsp shah jeera
few curry leaves
few broken cashews
3 to 4 tbsp Oil + few drops of oil to fry the cashews
Salt(as per taste)
1 tsp ghee(optional)
To grind into a fine paste (When ground, the mixture should be 1/2 a cup)
1 1/2 cup mint leaves
4 to 5 green chillies
2 to 3 peeled garlic cloves
1/2 inch ginger

Method
1. Cook rice with grains seperated. Spread it in a wide plate and allow it to cool.
2. Grind together the 1 1/2 cup mint leaves,garlic,ginger and 4 green chillies into a fine paste.
3. In a wide pan, heat oil at medium flame and once it is hot, add the shah jeera, cinnamon and bayleaves. Saute until the aroma comes out, which will happen in seconds.
4. Add the finely chopped onion, finely chopped mint leaves,curry leaves and the 1 or 2 green chillies. Saute until the onion becomes translucent.
5. Now add the ground paste,some salt and saute until it is incorporated well with the onion .Parallel to this, in a small pan, add very few drops of oil and add cashews and saute until it is golden brown.Add this to the mint-onion mixture just before adding the rice(This will help to retain the crunchiness of the cashews).
6. At low flame, add the cooked, cooled rice and remaining salt and stir well until the mixture is evenly combined with the rice.
7. Cover with a lid and let the rice sit on low flame for about 3 to 4 minutes. Add the ghee(if using) it tastes good , even without adding the ghee, and stir once gently. Serve it hot with raitha.

Notes

I have used the electric cooker measuring cup for cooking the rice alone, where 1 cup of uncooked rice = 3/4 cup of uncooked rice (US standard measurement).
Green chillies can be added more or reduced, as per taste.
I have used the microwave for cooking the rice, which I have mentioned in my earlier posts too...It is just 2 cups of water to 1 cup of basmathi rice. Cook uncovered for 20 minutes. The rice is ready for these kind of rice varieties.

Spicy Onion Egg Roast- Easy Sidedish for Rotis/Phulkas

2011-11-07T22:54:00.000-05:00

This is one of my favorite recipes. I have prepared this recipe so many times and everytime I feel ,I could have prepared it even more :).Last week when I prepared it, I took the stepwise pictures and did n't want to delay the post anymore :).

Ingredients
3 hard boiled eggs ,sliced
2 1/4 cups finely chopped onion

fistful of curry leaves
4 tbsp Oil
Salt(as per taste)

To grind into a fine paste
4 to 5 green chillies
2 to 3 garlic cloves(peeled)
a small piece of ginger
1 tsp saunf
1 tbsp coriander powder
1/8 tsp turmeric
1 tsp red chilli powder
1/2 tsp garam masala(used store bought)
Method
1.In a wide pan, heat oil and once it is hot, add the onion,turmeric powder,curry leaves and saute until the onion becomes translucent.
2.Add the ground masala,salt and saute for another couple of minutes. Add the sliced eggs and stir once.
3.Serve it hot with rotis/phulkas.
Recipe Source :Adapted from Salkkaaram

Witch Finger Cookies - Halloween treats

2011-11-03T11:22:00.001-04:00

I made these witch finger cookies for this halloween. My elder did n't dare to touch these spooky cookies, but my younger finished off the cookies.

I was expecting a failure ;) in the first attempt, but it was not that hard to bake these cookies and they came out perfect :)

Witch Finger Cookies

Makes about 30 cookies

Ingredients

15 Almonds

1 2/3 cups All purpose flour

1/2 cup confectioners sugar

5 tbsps granulated sugar

8 tbsp( 1 stick) unsalted sweet butter - at room temperature

pinch of salt

2 large eggs

1 tsp pure vanilla extract

Method

1.Bring a small pot of water to rolling boil.Switch off the flame and add the almonds to it.Cover and let it stand in the hot water for 5 to minutes. Remove the skin and divide each almond into two pieces vertically.Keep it aside.

2.Separate one egg. Save the egg white in a small closed container and keep it refrigerator. Combine the remaining egg yolk, another egg and vanilla extract in a small bowl and whisk together.

3.In a electric stand mixer bowl with paddle attachment(or use the electric hand mixer), add the confectioners sugar, granulated sugar, salt and butter and beat until well combined.

4. Add the egg and vanilla mixture and beat for another two minutes or so, until combined.

5. Bring the allpurpose flour and stir at low speed just until incorporated. Do not over beat.

6.Divide the dough into two equal size balls.Wrap tightly in a plastic and refrigerate for 2 to 3 hours. I left it for 3 hours.

7.Preheat the oven to 350 degree farenheit. Line two baking sheets with a parchment paper or silpat.

8.Pinch out small and equal sizeballs out of the one part of dough refrigerated. Working one finger at a time, keep the remaining dough inside. Roll each piece of dough in between the palm and roll. Place them in the parchment paper. Make knuckles by pressing the dough using the index finger and thumb. Score each knuckle with the knife. Repeat the same with rest of the dough. Brush these fingers with the reserved egg whites, using a pastry brush. Place the almond nails and press it to the dough.

9.Bake for about 12 minutes or until it is very slightly brown. Remove and allow it to cool before served . Store in an airtight container.

Source : Adapted from Martha Stewart with very minimal changes.

Notes

The original recipe asked to refrigerate the dough for 20-30 minutes, but I feel they need to be refrigerated for two to three hours.
I used a electric stand mixer, but feel that a electric hand mixer will also do the job very well.

Mysorepak - Soft Mysorepak recipe

2011-10-26T08:23:00.000-04:00

After trying so many other recipes, I found this recipe in Srividhya's blog. Since then, I have prepared it so many times. It just melts in the mouth and that is the recipe I was looking for :). My DH loves this mysorepak and he is going to turn an year older tomorrow. So, I prepared these for the special man, for the special ocassion :)

WISHING YOU ALL A VERY HAPPY AND

PROSPEROUS DIWALI !!!

Ingredients

1 cup Chickpea flour/Besan/ kadalai maavu

1 3/4 to 2 cups Ghee(soldified)

1 cup Oil(Peanut/Canola)

2 cups sugar

Method

1.Sieve the besan to avoid lumps.Keep a plate greased with a teaspoon of ghee.Keep the ingredients- ghee,oil and besan closer to the stove.

2.In a heavy bottomed nonstick vessel, combine the sugar and water just enough to melt the sugar. Bring it to one string consistency.

3.When it reaches the one string consistency, add the sifted chickpea flour little by little on low flame until everything is combined in sugar. There might be small lumps which will go away once the oil is combined.

4.Now add the oil, increase the flame to low medium and continue to stir. Add the rest of the ghee gradually( I add in two portions). Stir constantly until the ghee and oil combines and the mixture becomes thick. Maintain low medium flame throughout this stage. Take a small drop of mixture, place it on a plate and try to make a ball.If the shape holds, then that is the consistency needed. Move the mixture to the greased plate. Once it is almost cooled down, score into desired shape.

5.Transfer from the plate once it is completely cooled down. Better not refrigerate. Tastes good at room temperature.

Recipe source : Appetizing recipes by srividhya

Notes

I have doubled the recipe in the pictures. That is why two plates. I would suggest to place a wax/ parchment paper and grease the ghee over them for easy removal.
I have used only 1 3/4 cup of ghee to the recipe, each and everytime I make it. It comes out just fine and always the melt in taste.
Be careful at the finsihing stages. Do not allow the mixture to overcook. When the mixture combines very well and thick , just keep checking the consistency by placing a drop of mixture in the plate. Remove as soon as it is able to make a shape :).
When the sugar syrup is placed between the thumb and index finger, it should form a single line. That is one string consistency
Do not worry about the raw besan or the oil taste.Even I was very hesistant for the firsttime. But, they cook well and you cannot feel any :).

Kala Jamun - Indian sweet Recipes

2011-10-25T16:03:00.002-04:00

For this diwali, I initially planned to do nothing as I already started preparing sweets even a month earlier for the purpose of blogging. But could nt complete the work even now ;).I prepared (hopefully) 1 final sweet for this diwali (will be the next recipe to post here) and sat down to work on this Kala jamun post.

Kala Jamun recipe

Makes about 30 key lime sized balls

Ingredients

For the kala jamuns

2 cups grated mava (khoya)

5 tbsp All purpose flour

1/4 tsp cardamom powder

2 tbsp sugar

For the sugar syrup

3 cups sugar

a few saffron strands (optional)

Other ingredients

ghee for deep frying

dessicated coconut( as needed)

Method

1.In a large pan, combine the sugar with 4 1/4 of water and a pinch of saffron and bring to a boil. At low flame, prepare a thick syrup

. No need to check for any consistency.

2.In a bowl, combine all the ingredients needed for the jamun, mix well and knead into a firm dough without using any water. Even if it looks dry initially, it will form a ball as you continue to work on it. Make small keylime size balls.Continue to roll in between the palm to get uncracked jamuns.

3.Deep fry in ghee over a low flame till the jamuns are dark brown in color. It takes just a minute for the jamun to get fried. It turns dark.

4.Drain and immerse in the warm sugar syrup. Soak for 1 to 2 hours.

5.Spread the dessicated coconut in a plate.Drain the jamuns and roll in that coconut.

6.Serve at room temperature.

Recipe from Tarla Dalal with minimal changes