ramya cooks

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

Thattai / Thattai Murukku Recipe

2011-10-20T21:35:00.000-04:00

Thattai is one of the snacks which always gets vanished in a day,no matter in how large quantity it is made. Prepared it twice last week, and nothing is left for today, even days before diwali :).

Before going to the recipe, IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it by clicking the image. And do not forget to check page no 71 to check my Paneer -Mawa Pistachio Laddu recipe :)

Ingredients
1 cup rice flour
1/4 cup powdered roasted gram (pottukadalai maavu)
4 tbsp ghee
2 tsp(jeera+black pepper) powdered
1 1/4 tbsp white sesame seeds
Salt(per taste)
1 tsp hot oil
Oil(or deep frying)
1 fistful of yellow split moong dhal (paasi paruppu)
Water(as needed)

Method
1.Soak the moong dhal for 30 minutes in water.Add it to rice flour, roasted gram flour, ghee, jeera-pepper powder,salt, enough water and the tsp of hot oil and bring it to a soft pliable dough.
2.Pinch out a small marble size ball and place it on a clean cotton cloth and press it flat using the index finger and ring finger.The sides flatten easily using the index finger. Grease the fingers(using nonstick cooking spray or dip it in oil) just before flattening each ball( greasing needed when you cannot flatten it properly).
3.Make a big batch of these.Usin a fork poke everywhere on the flattened uncooked thattais( Thanks to YOUTUBE :) for the tip) and allow it to dry. They flip easily from the cloth once they are dried.
4.In a pan, heat oil and fry these thattais in batches until the sizzling sound stops in the oil. Transfer it to a colander lined with a paper cloth. Allow it to cool and store in an airtight container.
Making rice flour
Soak the raw rice for one hour. Allow it to drain and powder into fine powder and then sieve.Fry this flour in a pan in on low flame for few minutes.
Allow it to cool and store it in airtight container.

Notes

Sieve the powdered roasted gram before using.
I have prepared it both ways using store bought and homemade rice flour. Both taste really good, still homemade rice flour, the winner :)
The ball can be flattened in a plastic sheet . But the cotton cloth method is the one which works fine for me.

Besan Milk Burfi -Easy to make Indian Sweet Recipes

2011-10-17T16:36:00.002-04:00

Every year,I get over excited when Diwali comes closer.I never had any attraction towards the fireworks. It is just the loads of sweets , savories and the new clothes that makes my diwali colorful :). This year, as usual promised my DH that I will not prepare any sweets/savories. But as the posts are coming, you could see that I couldn't help it ;) .

Ingredients
2 1/4 cups gram flour
1 1/4 cup powdered milk mawa (can be found in the dairy products aisle in desi groceries across USA)
1 1/4 cup sugar
water (just enough to dissolve the sugar)
1 cup ghee ( soldified)

Method
1.Keep a plate greased with 1/4 tsp ghee.Add the ghee to a heavy bottomed nonstick pan and once it is hot,add the besan little by little to the ghee. Stir constantly until the raw smell fades away.
2.Parallel to that, add the water and sugar,bring it to one thread consistency.
3.When the raw smell in the besan fades away, add the powdered mawa and stir until well combined. Now add the sugar syrup to this besan-mawa mixture at low heat.The syrup is hot, so add little by little, as u continue to stir the besan mixture.
4.Increase the flame to low- medium.It takes just about two to three minutes to reach the consistency needed from there on. Take a small piece of the mixture and put it on a plate and try to make a small ball. If the shape holds, transfer the mixture to the greased plate.Half way through the cooling process, using the knife make desired shape. Remove one by one after it hardens completely.Store it in airtight container.

Notes

One String Consistency When the syrup is touched and stretched in between the index finger and thumb, a single line should be formed. That is one string consistency
Not sure if milk powder can be substituted for milk mawa powder that is used in this recipe. but guess, it shud also work out( Try at your own risk ;) )
This is a very addictive and tasty fudge which can be done very easily. Care should be just in the sugar syrup consistency.
I haven't tried it with the concentrated mawa. The one I have used here will be available in powdered form.

Kaju Katli / Cashew Burfi Recipe - Indian Sweets Recipe

2011-10-15T17:48:00.001-04:00

Starting with a different note, it takes almost an hour to compose each and every recipe apart from the cooking and clicking the pictures part. But the day becomes so hard to digest when some lazy goose comes and easily picks up the content within seconds, not even trying to use her own words. Yesterday, I was going through a public forum in facebook, where a lady had posted one of my recipes, copying each bit of it. I mailed her asking to include just my recipe link in that recipe and nothing much. Copying the recipe didn't hurt her, but when pointed out her mistake that too in a polite way hurted her a lot and she came up with lots of stories :) with abusive words. Finally, she deleted the content, when I said that I can prove her that she had copied. She still does exist in the followers list and I want her to read this to avoid future content stealing.

Coming to the recipe, I had three different methods in a cookbook( it is circulated among a specific community/ caste ) and this method works fine for me.

Ingredients
1/2 cup water
1 cup broken cashews
3/4 cup sugar
1/4 tsp ghee
Method
1.In a nonstick pan, at low flame add the ghee and the cashews and saute just until the cashews are hot when touched.Do not brown the cashews.
2.Allow it to cool and grind it into fine powder in very small quantity in each batch.Churn and stop. churn and stop as you grind as the cashew tends to leave oil when ground continuously and it will become a lump instead of the powder.
3.Sieve the cashew powder to check for any big pieces.If anything found, grind them into fine powder using the same rule in step 2.
4.Heat a pan with water and sugar.Bring it to one string consistency (check notes) and add the cashew powder at low flame. From there on stir constantly on low flame until the mixture moves to the center and rolls along with the ladle as shown in the video.You will find the stifness in the ladle, as you move the dough and there you make a stop.
5.Move the dough to a roti roller or pastry rolling sheet and roll to the thickness needed.Shape into diamonds and move them from the sheet once they harden.

Notes

One syrup consistency When the sugar syrup is placed between the thumb and the index finger, a single line will be formed and that is called one string consistency.
Broken cashews can be easily ground when compared to whole cashews. While powdering make sure they are added in batches.
If using a wooden base for rolling the cashew dough grease the dough with ghee, then roll.
The water can be increased upto 3/4 th cup.

Corn flakes mixture and Microwave Therattipaal - Easy Diwali Sweet and Savoury recipes

2011-10-13T14:07:00.001-04:00

These are very simple recipes, any beginner who wants to try simple and easy recipes for diwali, can try these two recipes.

There are so many variations to this corn flakes mixture and here is mine.

Ingredients
4 cups corn flakes (unsweetened)
3/4 cup thin poha
cashews and peanuts - as needed
fistful of curry leaves
hing a big pinch
red chilli powder (as per taste)
salt(as per taste)
Oil(for deep frying)

Method
1.Heat a pan with oil.And once it is hot, add the corn flakes and fry until crisp at low medium flame( just for few seconds).
2.Transfer it to a colander, lined with paper towel to absorb the excess oil(the corn flakes drinks a lot of oil).
3.In a separate shallow pan, heat some oil and fry the peanuts and cashews and poha separately.Finally fry the peanuts in the same oil.
4.Bring the cornflakes,cashews,poha,peanuts,salt,redchilli powder and hing in a big size ziplock bag or any tightly closed container and gently shake, so that everything is mixed together well.
5.Store in an airtight container.

The recipe does n't need a step by step pictorial ;), I actually didn't do justice to the step wise pictures ..will include proper steps the next time I make this mixture :)

Though this therattipaal recipe is spread all over the internet, I wanted to add it in my space too :)

Microwave Therattipaal
Ingredients
14 oz Sweetened condensed milk
1 tbsp plain yogurt
a big pinch of powdered cardamom
3/4 tbsp + 1/2 tbsp ghee

Method
1.In a microwave safe bowl(I use a 2 qt bowl), add the condensed milk and yogurt and give a good stir.
2.Microwave HIGH for a minute. Remove and add the 3/4 tbsp ghee. Again microwave for another 6 to 8 minutes, removing and stirring for each minute.
3.When the mixture moves to the center of the bowl but still has the paste-y texture, add the remaining ghee and cardamom powder and stir for another 30 seconds or less.
4.Carefully remove, stir and you will see the pale color of the mixture changing into some what darker and curdled as the therattipaal normally looks. Now, transfer it to another storage container.

Shankarpale/ Diamond cuts/ Sathura biscuit - Indian deep fried cookies

2011-10-11T16:41:00.000-04:00

This is my ever favorite snack, which I have munched almost everyday ;) during my childhood. We use to call it sathura biscuit aka square biscuits. A recipe with simple ingredients and careful try will give a very delicious festival snack.

Shankarpale / Diamond cuts/ Sathura biscuits/ Square biscuits Recipe
Ingredients
1 cup milk
3/4 cup ghee - softened but not soldified
1 cup sugar (granulated / powdered)
All purpose flour(as needed)

Method
1.Add milk,sugar and ghee in a bowl and stir in allpurpose flour little by little and knead into a soft pliable dough. It should not be stiff like chapathi dough. It is just enough to be non sticky and rolling consistency.
2.Roll it on a plastic sheet ( makes the job easier) using a roller and cut into diamonds or squares using a pizza cutter (agains can be shaped very easily), else with a knife. Do not roll it thin.
3.Move to a place closer to the pan ,where the maida cuts can be easily dropped into oil.
4.Heat a pan with oil on low medium flame on a low heat emitting burner, and once it is hot, add the maida cuts in batches to cover as much as possible but not over crowded. If done is small batches there are chances for the maida cuts to darken easily. Choose a pan which is not too wide, so even heat is passed on all sides.
5.When both sides are golden brown, transfer the maida cuts/ shankarpale to the paper towel placed over a colander to absorb the excess oil. It will be soft when taken from the heat but hardens as it cools.So, allow it to cool, then taste/ transfer it to an airtight container.

Notes

Do not use hight heat setting in the stove, while making shankarpale. Best it is to use low heat setting.
I have tried using wheat flour along with all purpose flour and the ratio is 1 cup of wheat flour to 4 cups of all purpose flour.
Vanaspathi is used in bakeries instead of ghee which I have not tried yet. But using vanaspathi(dalda) gives a slightly hard shankarpale, which also tastes good.

Recipe source : One of the cookbooks I have

Vegetable and Paneer Croquette

2011-10-08T22:59:00.001-04:00

All the dishes I prepare, are mainly focused on my kids.They love crunchy snacks and this is an auspicious month according to Tamil calender, where we do not cook/eat non-vegetarian food, so this dish becomes an excellent alternative for them .

Vegetable and Paneer Croquette served with cilantro-mint chutney and Sriracha hot sauce

Vegetable and Paneer Croquette
Ingredients
1 1/2 cup boiled and mashed potato
few french beans finely chopped
few carrots cooked and mashed
1/4 cup grated paneer(Indian cottage cheese)
2 green chillies minced or extra finely chopped
1 tbsp ginger garlic paste
1 1/2 tsp ground garam masala(store bought/homemade)
mozzarella cheese sticks cut into 1 inch (as needed)
white sauce(recipe follows)
bread crumbs(as needed)
salt(as needed)
Oil(For deep frying)

Method
1. Spread breadcrumbs in a plate and keep it ready.(I prefer store bought rather than homemade crumbs , the reason being, they are even more crispier than the homemade)
2. Add all the ingredients and mix well(except the white sauce,bread crumbs and oil).
3. Make balls out of the mixture,roll into cylindrical shape and make an indention and place the mozzarella sticks into the roll.Cover and shape it into cylindrical shape again.
4. Dip them in the white sauce(recipe follows), and roll them in the breadcrumbs generously. Move the breadcrumbed rolls to another plate.
5. Repeat the same with the rest of the rolls. Cheese stick can be avoided too. In that case, it can be prepared into cylindrical shapes or just as a patty.
6. Cover the plate tightly with a plastic wrap. Refrigerate it atleast for an hour.
7. Heat the oil in a pan at low medium heat and deep fry these rolls/patties in batches, until they turn golden brown on all the sides ( can also be shallow fried). Remove and put in paper towel to absorb excess oil. Serve them hot with your favorite dip.

For the White sauce
Ingredients
2 tbsp butter
2 tbsp allpurpose flour
1 cup milk
1/4 tsp salt.
Method
1.On low flame, add the butter in a pan, once it is melted, bring in the all purpose flour and stir continuously until the raw smell is gone(about 9 minutes on low flame).
2.Add the salt and the milk and stir constantly until the sauce thickens and looks smooth.
3.This is the binding sauce for the croquettes.

Notes
The breadcrumbed rolls/patties can be kept frozen covered with a plastic wrap. Remove and deep fry/ shallow fry when needed.

Croquette recipe adapted from Chef.Sanjeev Kapoor's website, with some changes and white sauce recipe from about dot com.

:-)

Homemade Alfredo Sauce Recipe

2011-10-05T22:42:00.003-04:00

I am a person who doesn't enjoy cheesy food. But, both my kids love to have pizzas and pastas for their lunch everyday. My second one has the habit of getting inside the pantry and pointing his fingers at the pasta containers :). I need not do much. Just cook the pasta and serve the pasta as such, that is all he wants :).Along with his brother, he also loves this alfredo sauce in pastas.

The recipe is very simple and it can be prepared under 10 minutes.

Alfredo sauce Recipe
Ingredients
1/4 cup butter
1 cup heavy cream
1 cup grated fresh parmesan cheese
2 tsps garlic powder
a big pinch of ground white pepper
1 tbsp finely chopped Italian parsley
Salt(as needed)

Method
1.In a wide pan, add the butter and heavy cream. Stir at low flame, until the butter is melted.
2.Now, add the garlic powder and ground white pepper. Stir until well combined.
3.Bring in the grated parmesan cheese and stir until the cheese in completely melted and the sauce thickens.
4.Add salt and parsley finally.
5.Toss it up with your favorite pasta variety and serve it hot.

Notes

I have used the mini farfalle here. Myself and DH are not big fans of pastas and I rarely cook pastas for the entire family. It is just for the kids and I always store the Barilla brand piccolini mini pastas in the pantry.
Garlic powder can be substituted with freshly minced garlic.
Be careful while adding the salt, as the cheese already adds saltiness to the sauce.

Poha Vada / Aval Vadai

2011-09-23T22:54:00.001-04:00

One of my neighbour, gave me new recipe ideas for the blog and she only suggested this poha vada. These vadas came out real crispy than I expected. A quick and yummy evening snack for the kids :)

Ingredients
1 cup poha(thin/thick)
1/2 cup besan-Chick pea flour
1/4 cup rice flour
1/8 tsp ground garam masala
1/4 tsp cumin seeds
3 to 4 tbsp finely chopped coriander leaves
few curry leaves chopped
1 medium size onion finely chopped
2 to 3 green chillies finely chopped
salt(as per taste)
Oil(for deep frying)

Method
1.Soak poha in water until soft. Drain and add the other ingredients except oil and mix well. No need to add water, the moisture in the onion and the soaked poha is enough to form a vada shape.
2.Make equal sized balls and flatten.
3.Heat a pan with oil and once it is piping hot, drop vadas at low medium flame and fry until golden brown on both sides.Remove and drain in the paper towel to absorb the excess oil.
4.Serve it hot with your favorite dip. I served it with my favorite sriracha hot sauce.

Recipe source : The Hindu and thanks to my friend who asked me to prepare this recipe :)

Mushroom Biriyani - With No Spices

2011-09-21T23:59:00.000-04:00

Mushroom doesnt need not much of other ingredients to add flavor to the dish, in which it is used as the main ingredient. I heard from couple of friends about a recipe in a magazine which does n't involve any masalas. I could n't find the recipe, but I started making this biriyani in my own method and it turns out perfect each and everytime I prepare it.A perfect one pot meal, prepared without much work.

Do not look at the ingredients( as the list has very few) and decide on the taste. It turns out delicious :).

Ingredients
1 1/2 cups White Basmathi rice
8 oz button mushroom cut into thin and small slices
1 big onion finely chopped
1 medium size tomato finely chopped
1 small bunch fo mint leaves chopped
1/4 cup coconut milk(very thin consistency)
2 green chillies slit lengthwise
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt(as per taste)
3 tbsp oil + 1 tbsp ghee

Method
1.Wash and clean the rice well.Soak the rice in water for 10 minutes. Drain and reserve. In a heavy bottomed pan, add oil and once it is hot, add the onion, chilli and mint. Saute until translucent.
2.Add the tomato and saute until the skin is alone left.
3.Add the chopped mushroom and saute until the moisture comes out. Add 3 cups of water, coconut milk (Dilute it, in case of using coconut cream powder, add just 2 tbsp of coconut cream to 1/4 cup of water) .
4.Add rice, turmeric powder and salt. Stir well. Cook covered on low medium flame until the rice is almost cooked. The last 5 minutes of cooking should be done onlow flame. This will help to remove the excess moisture and help to get the grains separated. Once done, switch off the flame and leave undisturbed for 10 minutes. Then add the ghee and stir.
5.Serve it hot with onion raitha.

Notes
The coconut milk should be diluted very well. We need coconut milk just enough to get the flavor. Do not add creamy coconut milk.

Chocolate Panacotta - Easy Dessert Ideas

2011-09-20T19:22:00.004-04:00

Panacotta is an Italian dessert prepared with cream,sugar,milk and gelatin as the key ingredients. The cream in the refrigerator was close to the expiration date, and as my kids like any other kid love anything chocolatey, I prepared this dessert for them.They both loved it.Even my elder one who always eats anything in small portions ;) enjoyed having it. It has intense chocolate taste,absolutely creamy- a definite party pleaser.

If you can forget about the calories and focus only on the taste, go for it. Else, this dessert is not for you ;).

Ingredients
2 cups heavy cream
3/4 + 1/4 cup whole milk
1 tbsp gelatin
12 oz milk chocolate chips
1 tbsp vanilla extract
1/4 cup caster sugar

Method
1.Combine 3/4 th cup milk,cream,sugar,vanilla extract and heat just until the bubbles form on the top.Remove, cover with a lid and keep it aside.
2.Meanwhile, add gelatin to the remaining cold milk in a bowl, allowing it to bloom for about 5 minutes.
3.Again reheat the milk mixture over medium heat.
4.Remove and add the gelatin mixture to the milk and stir well.
5.Now add the chocolate into milk (as the milk is hot,the chocolate will melt easily) and stir well until the chocolate is melted.
6.Strain mixture through a fine mesh into ramekins or bowls.
7.Cover and refrigerate for atleast 6 hours.
8.Garnish with some whipped cream topping(optional). Serve chilled.

Adapted from Gracessweetlife

Coconut Burfi / Thenga Burfi Recipe

2011-09-19T16:47:00.000-04:00

The weather has started to change and feel like early winter this year. Behind our house its dark woods, so nowadays it is always dark and gloomy even if the blinds are opened. Therefore, I am getting out of interest from clicking the pictures even though I cook. .As usual, there are tons of excuses for ignoring the blog ;). My DH loves coconut burfi (The traditional South Indian burfi), and I also noticed that I have not posted the recipe earlier.So, I prepared it last week

Thenga Burfi / Coconut Burfi
Yields 20 large bars
Ingredients
4 cups shredded coconut
2 1/2 cup sugar
2 cups of water
3/4 tsp powdered cardamom
1 tbsp + 1 tsp Ghee

Method
1.Shred the coconut using the grater.Try to avoid the brown skin.(If you notice few in these pictures, please ignore ;) )
2.In a heavy bottomed pan, add water and sugar and bring to a 2 thread consistency.This can be checked by touching the sugar syrup in between the thumb and the index finger. While doing so, if the syrup forms two lines,That is what is two string consistency.The syrup will be thick.
3.Reduce the flame to low, add the shredded coconut and stir continuously until amost all the moisture is gone and the coconut mixture starts moving to the center(but still some moisture is left), add 1 tablespoon ghee(gives a good flavor to the burfi) and stir until all the moisture is gone and the mixture forms a lump in the center.
4.Transfer the mixture to the greased plate and evenly spread the mixture.With the back of of spoon, press the mixture to the plate.
5.The fudge hardens quickly, so cut into desired shapes and once its completely cool remove from the tray, moving the side bars first.

Chettinad Milagai Chutney- Side dish for Idli / Dosa

2011-09-13T23:00:00.000-04:00

I had no idea about this recipe until today morning. As usual, it was a phone conversation(gossiping ;) ) with my friend Shalu, when she asked me to try this recipe. She is from Chettinad and I use to bug her or ask her to bug her mom ;) for authentic chettinad recipes. As I was noting down the recipe, I wondered how this chutney is called Milagai chutney, as it includes potato and lot other ingredients which I haven't seen in one of the milgai chutneys that my Amachi (granny) use to make. But, she calls it as milagai chutney and I do not want to change the name and giving the same title here ;). Though the title and ingredients doesn't match, this is a lipsmacking chutney. Me and especially my kids thoroughly enjoyed it along with the idlies.

Chettinad Milagai Chutney
Serves 3 to 4
Ingredients
3 to 4 pearl onions(roughly chopped)
1/2 tomato chopped
1 very small size potato-cooked and mashed
1/4 tsp black mustard
1/2 tsp urad dhal
few curry leaves
3 tbsp oil
salt (as per taste)
To grind into a fine paste
15 to 17 pearl onions(peeled)
1 1/2 medium size tomato
To grind into a coarse paste
1 tsp saunf
1 tsp jeera
2 to 4 dried red chillies
1 1/2 to 2 tbsp shredded coconut
2 tbsp roasted gram dhal (pottukadalai)
Method
1.In a pressure pan/ cooker, add oil and once it is hot, add the black mustard,curry leaves and urad dhal, when the mustard starts spluttering and the urad dhal turns golden brown, add the pearl onion, saute until soft, followed by the tomato, while it is getting cooked add the finely ground paste and saute at low flame for 2 minutes. Now add the coarse ground paste and saute for few seconds, add 1/4 cup of water and enough salt needed and close the lid. Pressure cook for 1 to 2 sounds.
2.Once the pressure is completely released, add the mashed potato and stir well.
3.Serve it with hot idlies and dosas.

Notes

This chutney should not be very thick or very thin. Add water accordingly.
The chutney turns best with sour tasting tomatoes something similar to country tomatoes.
Add a very small size potato, else the taste of the dish is definitely going to ruin.
The chutney should be slighly spicy. Add chillies accordingly.

Chettinad Chicken / Chicken Chettinad

2011-09-12T22:18:00.000-04:00

The search for the aunthentic Chettinad Chicken came to an end, when I found this recipe. My DH and kids like a semi gravy chicken dish for rasam and rice like this recipe, that I posted earlier.I have tried this chicken chettinad recipe thrice and always it has come out well.

Chettinad Chicken / Chicken Chettinad
Recipe Source : Chef Damodharan
Serves 3 to 4
Ingredients
1 lb bone in chicken(skinless)
1 big onion chopped
1 medium size tomato chopped
1/4 tsp turmeric powder
1 piece Black stone flower (kalpasi)
1 tbsp plain yogurt(optional)
1 tsp ginger garlic paste
1/4 cup chopped coriander leaves
few curry leaves
Salt
4 tbsp Oil
To dry roast into a fine powder
10- 15 Dried Red Chillies
1 big bark cinammon
5 cloves
5 Cardamom
2 to 3 star anise
1/4 cup dry coconut
1 tsp jeera
1 1/2 tbsp saunf
1 tbsp whole black pepper
5 to 7 tbsp whole coriander
1 to 2 blades of mace
Method

1. Dry roast the ingredients into a fine powder.Marinate the chicken with some salt ginger garlic paste and turmeric powder.
2. In a kadai, heat oil and once it is hot, add black stone flower, onion followed by tomato and curry leaves, once it is half cooked add the chicken and saute continuously until it oozes out the moisture in it and almost cooked.

3. Now, add 2 tbsp(or as needed) of the ground spice mix and stir very well. If using the yogurt add it and saute until the mixture forms a semi gravy consistency. Add the coriander leaves and stir just before a minute of switching off the stove. If needed drizzle water, as and when needed to cook the chicken.

4. Serve it hot.

Notes

I have tried this recipe with/ without using yogurt.Both ways it tastes good.
I tried the powder in a curry based chicken, but was not satisfactory.It is good for this given recipe.
Do not add more than a piece of black stone flower.

7 Cup Sweet / 7 Cup Burfi / 7 cup Cake - Indian Sweet recipe

2011-09-10T15:25:00.001-04:00

This is a very easy to make Indian Fudge, when compared to other Indian sweets. The 7 cup sweet comes from the total number of cups of ingredients used in the recipe.

Before preparing any sweet or savory, I promise myself that I am not going to have even a bite ;) but I would be the one who finishes off everything within the next day, leaving nothing for the others ;) as of today I have swallowed 4 big pieces of this burfi (which is a great achievement as I made these burfis two days ago,and yeahhhh they survived for 2 days in the pantry ;) ).This is a melt in mouth fudge that everyone would love :)Give it a try :)

7 cup Sweet / 7 cup Burfi / 7 Cup Cake

Makes 20 big size pieces
Ingredients
1 Cup Chickpea Flour/ Besan/ Kadalai Maavu
1 Cup Milk (skimmed/whole fat)
3 cups Granulated Sugar
1 cup Ghee(soldified completely)
1 cup Shredded coconut(fresh/frozen)

Method
1.Stir all the ingredients together and add to a heavy bottomed wide nonstick pan.
2.Stir continuously at low medium flame until the mixture becomes thick and leaves the sides.
3.As you stir you could see the bubbles forming on the top at one point of time.Reduce to low flame. Take a small amount of mixture and make a ball.The mixture should retain the shape- It means the burfi is ready to be transferred from the pan, else continue stirring, but don't allow it burn.Keep on checking ;) from the point the bubbles are shown (What's wrong?, all you need is a perfect and not burnt burfi ;) ). Grease a plate with 1 tsp ghee and pour the mixture into the plate.
4.Allow the mixture to cool. And when is almost cool,but not hard, cut into desired shapes with a knife.
5.Once it is fully cooled down, remove the side pieces first, leaving room for the other pieces to come easily. Store it in the airtight container. The bottom side looks shiny ;) and that is what you see in the picture.

Notes

The secret for the smooth texture is from the heat that is maintained in the stove and also the vessel we use. So make sure it is a nonstick heavy bottomed vessel and flame is maintained at low-medium heat. For recipes like this, I always prefer the smallest burner in the stove where the heat emitted will be low, when compared to the wider burners. And, in the small burner I maintain at low- medium heat and at the finishing stages, I reduce it to low.

If you have any doubts in the recipe, please contact me via email or post a comment here :)

Cardamom Cookies ( Eggless)

2011-09-08T16:06:00.003-04:00

I was taking a break from the oven and the butter ;) to save some energy n dollars :) , that is why not much of cookies in the blog recently. I once again brought cookbooks from the library and its been three weeks now. Everyday, I use to flip the pages in one of those books alone and was keen in making two recipes listed in the book.I had no ground almonds left, that I made it earlier, so laziness popped in and it took weeks to finally prepare these cookies.

Cardamom Cookies
Makes 30 to 35 medium size cookies
Ingredients
3/4 cup unsalted sweet butter
1 cup confectioners sugar
1 1/4 cup all purpose flour
1/2 cup white rice flour
1/4 cup ground almonds(Recipe here)
seeds from 4 green cardamom

Method

Preheat the oven to 350 degree farenheit
In the bowl, cream the butter and sugar until fluffy. Stir the flours, almonds, cardamom, and add to the creamed butter. Mix just until the dough starts to clump together.
Using your hands, form the dough into a small ball. Pinch off a tablespoon sized portion of the dough and roll in your palms to form a perfect round ball. Flatten it slightly and place on an ungreased cookie sheet 2 inches apart.
Bake in the middle of the oven until the edges of the cookies turn very pale brown, 15 to 18 minutes.Even if it is soft inside, do not worry, it hardens as it cools. Taste after couple of hours after baking.
Cool on a wire rack and store in an airtight container.

Adapted from 5 spices,50 dishes

Peerkangai Ketti Paruppu-(Thick Ridgegourd Dhal) and Keerai Poriyal

2011-09-02T23:52:00.000-04:00

This is again a Kongunadu recipe. Mostly prepared in the rural areas and a comforting curry for my DH and myself. Though DH also hails from Coimbatore, it was new for him when I prepared it after our marriage. From then on,whenever he goes alone to the desi grocers , he 'll return back with a ridgegourd in the shopping bag :).
The everyday lunch in those regions normally includes a dhal based curry and on Sundays it is religiously ;), a Non-Vegetarian lunch. Every recipe with the dhal from kongunadu would sound similar when we read, but with minor changes made in the way of cooking and adding different vegetables to the dhal give a unique taste to each and every curry. I 'll post them as and when I make them :) .

In the picture : Peerkangai Ketti paruppu, Pasalai Keerai Kadainthathu (Click for the recipe), Okra Raitha and Vathal
Ingredients
1 medium size onion finely chopped
1 medium size tomato finely chopped
6 to 7 garlic pods peeled and chopped lengthwise
1 1/4 cup chopped ridgegourd (peerkangai)
1 3/4 to 2 cups of cooked toordhal and moong dhal (4:1 ratio)
2 to 4 Dry Red Chillies
few curry leaves
2 to 3 tbsp shredded coconut(fresh/frozen)-Fresh the best
1 tsp black mustard
1 to 2 green chillies cut lengthwise(optional)
1/8 tsp turmeric powder
salt
3 tbsp oil
Method
1.Cook the dhal with enough water.Reserve the stock too.
2.In a pan, add oil. Once it is hot, add the mustard and red chillies. Once it starts spluttering add the onion,curry leaves,green chillies and garlic. Saute until the onion turns translucent. Add the tomato and saute until it turns mushy(Do not allow the tomato to dry).Half the way while the tomatoes are getting cooked, add the ridgegourd and saute both the tomato and ridgegourd.
3. Once the ridgegourd is cooked, add the reserved dhal and half a cup of water or less.(The consistency we need is a thick sambhar consistency, but not too thick - Hope you get it right ;) )
4.Cook covered until the dhal comes to a boil. Now, add the shredded coconut and stir.Garnish with freshly chopped coriander leaves.
5.Serve it hot with rice.

Notes

The authentic curry is made with toor dhal alone, but I add moong dhal is small proportion.
Do not use sambhar powder or tamarind to this curry.

Keerai Poriyal / Spinach Poriyal

DH brought a big size ridgegourd and I made the curry twice. First time I made it, I did not capture the picture properly. On that day, I served it with keerai poriyal and the next time I made it, I decided to do Kadaindha Keerai(Mashed Spinach).

Ingredients
3 cups chopped spinach
1 small onion finely chopped
3 garlic cloves chopped
2 dry red chillies broken
2 tsp shredded coconut(optional)
1/2 tsp urad dhal
1/2 tsp channa dhal
3 tsp Oil
Salt(as per taste)

Method
1.Clean and wash the spinach in water.Chop the spinach finely.
2.Add oil in a pan, once it is hot add the dry red chillies, urad dhal and mustard. When it starts spluttering, add the onion,garlic cloves,turmeric powder and saute until the onion turns translucent.
3.Now, add the spinach and saute once and cook covered just until the spinach turns tender. As it gets cooked unattended, it will start leaving all the moisture which is what we do not want.
4.When it turns tender, add shredded coconut and stir.
5.Serve it hot.

Notes
For any leafy vegetable poriyal ,the above recipe can be followed.
Shallots substituted with onion give a very good taste, but I have got used with the big onion :)

Paneer- Mawa-Pistachio Ladoos - Indian Sweet Recipe

2011-08-31T23:43:00.001-04:00

An easy to make ladoo with the popular advertising label "NO BUTTER or NO GHEE " ;) lol...and O ya its protein rich ;)....jokes apart its yet another Indian sweet recipe ;).The best part is it does n't invlove much time and can be done easily, when the paneer is storebought :)

I noted a recipe from Vikatan(a tamil magazine) long back, did some changes to the original recipe, measurement wise and also with the ingredients to suit my tastebuds

Ingredients
2 1/2 cup grated Paneer(Used the storebought paneer block)
1 1/4 cup Mawa powder
1/4 cup dry coconut powdered
3/4 cup powdered sugar
4 green cardamom powdered
1 tsp rose water
3 tbsp pistachios finely powdered + 2 tbsp pistachios coarsely powdered + couple of pistachios for garnishing

Method
1.Grate the Paneer using a grater(Grating the paneer will help to knead easily). Knead it well to form a dough.(This step alone will take somewhere around 7 to 10 minutes - I have a severe shoulder pain, so you might be able to finish off even early).
2.Add the mawa and mix until well combined, followed by rest of the ingredients.
3.Pinch out a key lime sized dough and make ladoos.
4.Garnish with sliced pistachios .Store in an airtight container and keep it refrigerated.

With the name of Lord Ganesha,here I start my first video post here....I made a video post on Kozhukattais but I ~~did n't~~ could n't make it properly- A ~~great attempt~~ failure trying to shoot a video with two kids playing around :( .Considering this as my first attempt,do not backbite about this simple video for rolling the ladoo ;)

I used my Kozhukattai maker to make a modak shaped ladoo :) and this where you have to watch my video ;)

Sweet Kozhukattai / Sweet Modak recipe

2011-08-30T18:26:00.003-04:00

Every year just before Vinayakar chathurthi I give a call to my mom asking for the recipe ;).This has happened all these years and never have I noted down the exact measurement.This year, I got the recipe two days before the chathurthi ;).Thanks to my blogging sincerity :).

Wish you all a very Happy Vinayakar Chathurthi!!!

Sweet Kozhukattai / Sweet Modak Recipe

For the outer cover
Ingredients
1 cup Rice flour
2 cups water
1/4 tsp or more salt
1 tbsp coconut oil/gingelly oil
Method
1.Heat a non-stick pan with water.Add the coconut oil to it.Once it comes to a boil , add the rice flour at low flame,making sure it doesn't have any lumps,adding the flour in one hand,and stirring it continuously with the other hand will avoid the lumps.
2.Stir continuously until a dough is formed and moves to the center.

For the filling
Ingredients
1 cup jaggery
2 cups shredded coconut
1/8 tsp ground cardamom
1 tbsp crushed sesame seed
Method
1. In a pan, add the crushed jaggery or brown sugar(I used light brown sugar),and just enough water to dissolve the jaggery. Add the cardamom to it..
2. Bring it a boil until it thickens. No need to check for the string consistency. It should be thick.
3. Add the shredded coconut to it and stir continously until it forms a lump.
4. Finally add the crushed sesame seeds to it.(Adding the sesame seeds gives a very good flavor to the filling)

To make the Kozhukattai
1. Grease both the palm and fingers with coconut oil. Place a ziplock bag over a plate or any hard surface.
2. Pinch a small size(or any size you wish) of dough and make a ball.Place it over the ziplock bag.
3. Flatten it,making the edges thick (This will help to work on the dough easily and to make proper shape of kozhukattai). Place a small ball of filling inside. Now, seal all the sides and now the thick sharpen edge will be on the top.
4. Place the kozhukattai on the plate lined with ziplock bag. Rotate the dough as you give shape to sides, by moving the additional dough to the top.Now, the top will be thicker.Pinch out the extra dough on the top and continue doing the same until the desired thickness and shape is achieved in the sides and top. Do not over work and make the filling come outside.
5. Place the kozhukattais in the idli plate or any steamer( I used bamboo steamer) for 5 to 8 minutes at medium flame and steam until cooked.
Notes

While working on the dough make sure its covered to avoid drying of the flour.

Tomato Biriyani / Thakkali Biriyani - Pressure Cooker Method

2011-08-29T23:34:00.000-04:00

The recipe for today is very simple,but perfect for lunchbox. I made a somewhat similar rice recipe, before I got married.It is more than 6 years now and I don't even remember the ingredients properly, except the tomato and coconut.The recipe also included ghee.It was a recipe website where users post loads of South Indian Recipes, I don't think the website is still running :). I prepared this recipe according to my own usual cooking method (Why do I use 1/4 cup of coconut always?- This is what I think whenever I write down a recipe ;) ). This one pot dish is mild, yet flavorful.Again, as my family loved it, here is the recipe

Tomato Biriyani / Thakkali Biriyani - One pot Meal
Serves 3
Ingredients
1 1/2 cup Sona Masoori rice
1 big onion finely chopped
2 medium size tomato
4 to 5 tbsp fresh mint chopped
2 green chillies slit lengthwise
1 fistful of fresh/frozen Indian green peas
2 bay leaves
1 tsp red chilli powder
Salt(as per taste)
3 to 4 tbsp Oil
To grind into a fine paste
1/4 cup shredded coconut(fresh/frozen)
1/2 tsp poppy seed
2 garlic peeled
a small piece of ginger chopped
1 inch cinammon
2 green cardamom
2 cloves

Method
1.Wash and soak rice in water for about 10 - 15 minutes. Make puree out of the tomatoes.
2.In a pressure cooker, add oil. Once it is hot, add the bayleaves followed by the onion, mint, green chillies, turmeric powder. Saute until the onion turns translucent.
3.Now add the ground paste, saute until the moisture evaporates a bit and is well combined with the onion mixture. Now add the tomato puree. Saute for 2 more minutes at low medium flame.
4.Add 2 3/4 cup of water followed by the rice, chilli powder, green peas and enough salt. Put the lid and the weight on and cook for three sounds.
5.Once done, allow the pressure to release by itself. Stir once gently.
6.Serve it hot with raitha or any mild curry of your preference.

Notes

Depending on the rice,the water needed may differ and also the pressure cooker sounds.Always I need 3 sounds for the rice I use to get cooked.We do not want the rice to be mushy, the grains must be separated.
Basmathi Rice also be used, but the Rice : Water ratio will differ
Soy Chunks can also be used in this recipe, along with the peas.

Homemade Waffles Recipe

2011-08-24T18:24:00.002-04:00

Weekly once the breakfast menu includes pancakes or waffles, as both my kids enjoy having them .It is me ,who can never have cereal or these kind of breakfast ;). Today is National Waffle day and obviously a reason for sharing this recipe ;).

Adpated from Taste of Home Magazine
Makes 4 Waffles

Ingredients

1 1/2 cups all purpose flour

1 tsp baking powder

2 eggs separated

1 cup Milk(full fat/reduced fat)

1/4 cup butter,melted

3 to 4 tbsp sugar

Method

1.In a large bowl, combine the flour, baking powder, sugar and stir well.

2.Whisk egg yolks,add milk and butter to the egg yolks and whisk again.Stir into flour mixture until well combined.

3.In a small bowl, beat egg whites on medium speed until soft peak forms.Gently fold into the batter.

4.Bake in a preheated waffle iron(I used a belgian waffle iron) according to manufacturers instruction until golden brown.

5.Serve it with pure maple syrup and fresh fruits(berries preferred-had nothing in the refrigerator,thats why you could see only bananas).

Note

If the batter is thick, add even more milk to the batter.
I prepare the batter, the before night and refrigerate it for the next day mornings breakfast. Just, have to bring it to room temperature before making the waffles.

ENJOY!!!

The Perfect Butter Cake - Basic Cake Recipes

2011-08-22T20:52:00.000-04:00

It has become quite hard to manage my second son nowadays, as he has started to miss his brother during daytime. And, that is the reason I couldn't concentrate much on the blog(blah...blah ...blah ;))-Good excuse ;)

Many of my friends have been asking me to post basic cake recipes. I thought I 'll start off with this cake, which is easy to make and a delicious cake to taste.I like the brown sugar glaze on this cake which makes this cake even more tastier.

Ingredients
2/3 cup (7 1/2 oz)unsalted butter(softened)
1/2 cup Caster Sugar
3 large eggs
1 2/3 cup all purpose flour
2 tsps baking powder
1 tbsp milk
3 to 4 tbsp dark brown sugar

Method
1.Preheat the oven to 325 degree farenheit /170 degree centigrade.Line the base of a 8 x 4 inch loaf tin with wax/parchment paper. I use only wax paper mostly.[And grease with the nonstick cooking spray on the sides and over the wax paper.Use a paper towel after spraying to evenly apply the oil ans remove the excess oil. Dust all purpose flour over the oil. First, apply at the bottom and tap well that it moves to the sides] - Always this is what greasing and dusting a pan means. Keep the tin aside.
2.Sift all purpose flour and baking powder very well.Keep it aside.
2.In a electric hand mixer or electric stand mixer, add 1/2 cup (4 oz) of the butter and all the sugar in a bowl and beat until the mixture is light and fluffy.
3.Add eggs one at a time, to this mixture until well combined. Now add the all purpose flour-baking powder into the batter and stir well using a silicone spatula.
4.Pour batter into the tin. Tap well to avoid the empty air bubbles. Smooth the top with spatula.Bake for 20 to 30 minutes or until the toothpick instered comes out clean. I always use the thin and long metal skewers to check for doneness.
5.Mix the dark brown sugar and the butter and microwave until its warm and the sugar is melted slightly. Pour this mixture over the hot loaf which is removed from the oven. Let it soak well. Remove after 10 minutes by flipping it carefully over a plate and turn again. Serve it warm / cold.
Notes

The caster sugar can be increased to 3/4 th cup if yours is a sweet tooth ;)
A 6 x 3 inch round cake pan can be substituted instead of the given loaf pan measurement.

ENJOY!!!

Kathirikkai Kara Kuzhambu(Eggplant in a Tamarind Based Curry) and Garlic Infused Potato Fry

2011-08-18T23:12:00.000-04:00

I love eggplants and according to me, it is a vegetarian substitute for fish :). Last weekend,I went to the Indian grocers looking for baby eggplants, but I couldn't find any and couldn't wait any longer to post this recipe ;). So, brought home the eggplants you see in the pictures.

And the potato fry is my elder ones favorite. His school has re-opened and everyday he leaves home by 6.40A.M and returns back by 3 P.M.(Too much for a 5 year old :( ). As soon as he returns from the school,his first question is about what I have cooked for him. I always love to stay away from the potatoes and a small bag of potatoes stays in the pantry for nearly 2 months and sometimes use to gets its way into the dumpster ;) . But, nowadays as this guy wants potato as the side-dish, the potatoes have started to mark its place from the pantry to the stove ;).

Kathiriakkai Kara Kuzhambu
Serves 4 to 5
Ingredients
6 to 7 indian eggplants
1 small size onion finely chopped
extract from a lemon sized tamarind
1/8 tsp turmeric powder
Salt(as per taste)
2 to 2 1/2 tbsp Oil
To roast and grind into powder
1/4 tsp jeera
1 tbsp coriander
6 to 7 dry red chillies
1/4 tsp whole black pepper
3/4 tsp urad dhal
3/4 tsp channa dhal
1/4 cup shredded coconut(fresh/frozen)
To temper
1 tsp vadagam(the one used for curries)
1 tsp oil
few curry leaves
1/2 tsp black mustard
2 dry red chillies
Method
1.Fry all the ingredients asked to powder, without oil and grind it into a fine paste adding some water and little salt.
2.Put a + mark at the back of the eggplants and stuff a small quantity the masala. In a pan, add the oil and once it is hot, add the onion and turmeric powder.Saute until tender.
3.Add the stuffed eggplants to the onion and saute carfeully, not to break the eggplants.
4.Add the remaining ground masala to this and saute once. Add about a 1 1/2 cup of water,remaining salt needed and reduce to low flame, stirring occassionally. Cook until the eggplants are half cooked.
5.Now, add the tamarind extract and some water(if needed). Cook covered until the oil floats on the top.
6.In a separate pan, add 1 teaspoon oil, Once it is hot, add the black mustard, vadagam and curry leaves. Allow the mustard to splutter and pour this tempering over the curry.
7.Serve this curry with hot rice.

Notes

The measurement given yields a very spicy curry(if the Red chillies are hot), add according to your tastebuds.
I didn't ~~add~~ pour oil, more than what I have mentioned ,the coconut and the ground lentils tops out as the oily layer.(You 'll see it when you make it :) )
1 medium size tomato can be added to the curry which is optional.
Baby eggplants work great for this recipe.
If vadagam if not used for the tempering,just add a teaspoon of urad dhal to the tempering.

Garlic infused Potato Fry

Serves 1
Ingredients
1 large size Potato(when cooked and chopped into small cubes,yields about a cup)
1 to 1 1/2 tbsp Oil
2 tsp Garlic powder
1/2 to 1 tsp Red Chilli powder
salt(as per taste)
Method
1.Pressure cook the potatoes for 1 sound or in the microwave.The potatoes I use here cook in 1 sound.The secret is it should be firm but cooked.
2.Leave it under room temperature and then refrigerate it for few hours.I cook and put in the refrigerator.It stays good for a week.That way I need not cook a single potato for my son every day.
3.Remove the skin of the potato,cut into small cubes.
4.Heat a pan with oil.Once it is hot, add the potatoes and fry at medium flame.fry until the color on either of the sides turn slightly brown.It is the time to add the salt,red chilli powder.Add these powders and continue to fry at low flame.
5.Fry until the they are crisp and golden brown.Finally add the garlic powder and stir.
6.Serve immediately.
Notes

I add the garlic powder(a lot actually) for my son, as he loves the flavor of garlic in all kinds of breads and in potato fries :).
As I mention always, I love to cook in stainless steel or cast iron and stay away from nonstick pans.The one I have used here is a nonstick pan . It said it is made eco- safe . So, I threw my old non-stick pan away, which I was using very rarely.I didn't study further about the latest pan I have, but comparatively a good one than the plastic based nonstick pans :) .And the reason for mentioning here about the pan ;) is because you need a strong base nonstick pan for this potato fry :), that way less oil and perfectly cooked potatoes.

ENJOY!!!

Paneer-Vegetable kurma

2011-08-13T19:40:00.002-04:00

I came across this recipe in a cookbook. It got my attention, as it was different from the way I normally prepare kurmas .It paired up well with the rotis, for our dinner that day.
The pepper on the top of the rotis are from my neighbours backyard.They are an old couple, who are Indian origins from Jamaica.As I was cooking this kurma,I got these pepper from them and I put those pepper on the top of rotis for a beautiful click ;).

Ingredients
1/3 cup cashews
a big pinch of saffron threads soaked in 4 tbsp hot milk
2 1/2 cups of mixed vegetables(I used cauliflower,beans and carrots)
1 large size onion finely chopped
1 tbsp ginger garlic paste
2 green chillies cut lengthwise
1 tbsp coriander powder
1/8 tsp turmeric powder
2 tbsp heavy cream
6 tbsp warm water
2 tsp ghee
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp nutmeg
4 tbsp oil
salt(as per taste)
Method
1.Soak the cashews and saffron threads.Blanch the vegetables in a saucepan of boiling water,the drain and immediately plunge in cold water.Reserve the stock.The cauliflower and green beans need more time,whereas carrots gets blanched quickly.In another pan boil water and add the paneer cubes to it.Close the lid for about a minute.Open the lid,drain the water and keep the paneer cubes covered .
2.Heat the oil in a medium heavy-bottomed saucepan over medium heat,add the onion,ginger garlic paste, and chilies and cook,stirig frequently,for 5-6 minutes,until the onion is softened.Add the coriander and turmeric and cook,stirring for a minute.Add 3 tbsp warm water and cook for 2 to 3 minutes.Repeat this process(with the remaining 3 tbsp water),then cook stirring frequently for 2 to 3 minutes,or until the oil separates from the spice paste.
3.Add the stock(as needed),saffron and milk mixture and salt,and bring to a boil.Drain the vegetables,add to the saucepan and return to a boil.Reduce the heat to low and simmer for 2 to 3 minutes.Add the paneer cubes to curry and stir.Meanwhile grind the cashews into a fine paste.Add the paste to the kurma and stir in the cream at low flame.
4.Melt the ghee in a small saucepan over low heat.Add the red chilli powder and garam masala and nutmeg and sizzle gently for few seconds.Fold it to the kurma.Remove from the heat and serve.

Notes

The curry was actually with potatoes instead of paneer.As my kids love paneer in rich curries,I substituted using them
In the pictorial,I missed taking the picture for the last step in the recipe,which is adding chilli powder and garam masala to the ghee.

ENJOY!!!

Penne with Cilantro-Almond Pesto and Roasted Jalapenos

2011-08-11T23:15:00.002-04:00

When it comes to pasta,I have lots of limitations.I cannot stand with cheese or say my tongue looks for only indian influenced recipes most of the time ;) .This is one of the recipes that has found its way in our kitchen and I can have this anytime :).

Yesterday ,it was my second son's second birthday and as he wants Curious George(Georgie) in everything,I chose to make his favorite HAPPY GEORGIE cake.It is a two 9 inch chocolate cake,soaked in sugar syrup and frosted with chocolate fudge buttercream icing and some fondant(Homemade Microwave Marshmallow Fondant) accents(The georgie face,circles,bananas,yellow hat and the tag(written using a edible pen))..making it 100% edible.I am a beginner and I don't follow any proper method and experiment with things to make my cakes look better.I wanted to post this picture yesterday itself,with the birthday wishes for my little one in the blog,but the day ran so fast, that we didn't even have time to breathe :) .

And here is the picture for todays recipe :)

Ingredients

4 cups of cooked pasta

1 big bunch cilantro(about 3 to 3 1/4 cup) along with the stalk chopped

1/4 cup blanched almonds

2 Jalapenos

2 garlic pods(peeled)

1 to 1 1/2 tbsp fresh parmesan cheese shredded

1 tsp juice of lime or lemon

Salt(as per taste)

1/4 cup extra virigin olive oil

Method

1.For the pesto:Roast the jalapenos on direct flame or under the broiler.

2.Transfer the jalapenos to plastic bags and seal.let it sit for about 15 minutes.Unwrap,peel,deseed and chop them roughly

3.Put the almonds in hot water.Drain and remove the skin after 5 minutes.

4.In a food processor,blender(using the pulse mode)or mortar and pestle, first add the almonds and grind coarsely,once they are half way done,add the garlic,jalapenos and the cilantro in an order,when grinding,add the required olive oil little by little.

5.Finally stir in lemon/lime juice and salt.This can be stored in the refrigerator for couple of days.

6.Cooking the pasta-Boil water ,with some salt in a stock pot .While it is boiling,add the pasta,close the lid and cook to aldente perfection.(See the back of the pasta box for the manufacturers instruction.While cooking the pasta add a 1/4 tsp olive oil or nonstick olive oil spray into the pasta boiling water.Once the pasta is cooked.Drain the pasta using a strainer,reserving some water separately in a bowl.Wash the pasta in running cold water,while they are still in the strainer to removing the extra starch.

7.To combine pesto and pasta:Now bring the pasta in a wider bowl,Add the pesto(as needed) on the top of pasta,using two forks,toss the pasta over the pesto until well mixed.Add the reserved Pasta water if needed.With each and every bite,you will feel the essence of cilantro,with the fragrance of garlic and olive oil with a tangy and spicy touch of lime and jalapenos and crunchy tiny bits of almonds in the pasta.Looking for a good pasta recipe to try?You will love it :) .Serve it hot.

Notes

I used Mini Penne(Barillas Picollini mini penne), as these miniature pastas are bite sized ,which is loved by kids and cooks faster which I love :).
The jalapenos can be reduced to one,if you prefer less spicy version.
I used the stove top method to broil the jalapenos and used the mini food processor/food chopper for preparing the pesto.
I actually forgot to measure the pasta before cooking.Have given the approximate amount of cooked pasta in the ingredients.

ENJOY!!!

Balti Chicken

2011-08-08T23:41:00.005-04:00

This is a lipsmacking side-dish that I prepared a couple of days ago for my DH's lunch box. I rarely cook non-vegetarian food for lunch during weekdays and it was my DH who was craving for some chicken dish.
A Balti is a British-style type of curry cooked and served up in a thin, pressed steel wok-like pan.It is served in many restaurants in the United Kingdom. The precise origins of the Balti style of cooking are uncertain; some believe it to have been invented in Birmingham, while others believe it originated in the Pakistani region of Baltistan in Kashmir from where it spread to Britain.(Courtesy:WIKIPEDIA)

Balti Chicken
Serves 3 to 4
Ingredients
1 lb bone-in chicken(cut into medium size pieces)
1 big size onion finely chopped
1 big size tomato finely chopped
2 to 2 1/2 tbsp Balti Masala(recipe follows)
fistful of curry leaves
1 tbsp whole peppercorn
few coriander leaves finely chopped
1/2 tsp ground turmeric
1 tbsp ginger garlic paste
2 tbsp plain yogurt
1/2 tsp lemon juice(optional)
2 green chillies chopped
4 tbsp Oil or ghee

Balti Chicken with rice and rasam

Method
1.Clean and wash the chicken in cold water. Cut into medium size pieces. Marinate with turmeric and little salt.
2.Heat a wider pan,add oil and once it is hot,add the onion and saute until translucent.
3.Add the ginger garlic paste,pepper,curry leaves and tomato ,saute until the tomato turns mushy.
4.Now, add the chicken,salt and saute until it oozes out the moisture in it. Now, add the yogurt and occasionally saute for a minute or so. Now, add the balti masala and stir well.
5.Cook covered, at low medium flame. Do not add water. This is a semi- dry gravy with little sauce. If the chicken does n't get cooked and if the mixture becomes too dry or you prefer to have more sauce ,add about 1/4 of water at a time and cook at high heat. Add the lemon juice and coriander leaves and stir. Serve it hot with rice or rotis.
Notes

I have a cookbook which has no author name in it(bought for just $3 ;) ),which I have mentioned already in one of my posts.It had the balti chicken recipe-but there was no homeground masala used and there was use of garam masala . As I found the balti masala recipe in another book,I prepared the powder and used it in the previous cookbooks recipe.
I used only oil and skipped the lemon juice.

Homemade Balti Masala

Adapted from 660 curries by Raghavan Iyer
Ingredients
2 tsp fennel seeds(saunf)
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black mustard
1/2 tsp whole cloves
1/2 tsp green cardamom
1/2 tsp nigella seeds(kalonji/onion seed)
3 dried bay leaves(I skipped)
2 cinnamon sticks(each 3 inches long)broken into small pieces
7 whole Red Chillies(or as per needed)
1/2 tsp ground nutmeg
Method
1.Heat a pan and toast all the ingredients ,except nutmeg until coriander,cumin and fennel turns golden brown. Remove from the heat and allow it to cool.
2.Grind it along with nutmeg into a fine powder using a spice grinder or blender.
3.Store it in an airtight container.

Notes

I skipped grinding the bayleaves and was thinking of adding it to the curry as a whole leaf. But,forgot to add it there also.

Idiyappam/Sevai/Sandhagai (Indian Rice Noodles)-Recipe from the scratch-Sweet Sevai Recipe and Lemon Sevai Recipe

2011-08-05T11:13:00.001-04:00

This is the first time,I followed my moms method from the scratch for the idiyappam(In Coimbatore and its surroundings,it is normally called as Sandhagai).The main reason beyond making this idiyappam is that our friend has brought the idiyappam maker from India for us;).The idiyappam flour or rice flour(homemade or store bought) can be used to make idiyappam and they also taste good(I have even used it,will use in the future too :) ).But this method gives the best tasting idiyappams:).Once hooked on to this method,will never feel like using those flours,unless and otherwise laziness pops in ;).I called my mom ~~once~~, ~~twice~~,thrice to confirm with the batter for the Idiyappam :).I didn't want to go wrong anywhere in the process :).After making the idiyappams felt that it is not complictaed as I thought :).
During my childhood,never liked the sweetened coconut milk(not anymore,I drank some leftover coconut milk by 12 Midnight(EST..lol) ;) from the refrigerator ;) ) and my mom use to make the lemon sevai ,which is my all time favorite.So, here is the recipe for the idiyappam and the two varieties of idiyappams.
I found this post in WIKI ,which brings out the facts about Sandhagai (Added Aug 6,2011).I had questions if this is the semiya :),no it is not...go through the wiki post,and you ll find all the details needed.

(Normally the boiled rice will not give the whitish look like raw rice,but the rice I bought this time was even more darker than usual)

Plain Idiyappam(From the scratch) Recipe
Ingredients
3 cups Ponni Boiled Rice(Puzhungal Arisi)
Salt
Method
1.Wash and clean the rice to remove the impurities.Soak it in water for 4 to 6 hours.
2.Grind it into a fine paste with enough water in a wet grinder.The batter should be of idli batter consistency.
3.Do not allow the batter to ferment.Add salt to this batter and stir well.Make idlies soon after grinding.
4.Transfer this batter in idli moulds and steam until done.As there is no urad dhal these idlies will be hard.
5.While the idlies are still hot(taken right from the stove to idiyappam maker,pressing will be easy),into greased idiyappam maker and press it to make the rice strings.Make sure to keep a plate to hold the idiyappam aka rice noodles.

Sweetened Coconut Milk(Karupatti Thengaipaal) Recipe
Just before going to the recipe,if interested in knowing about the different types of sugar, click this link

Ingredients
1 Coconut(Fresh) grated
1 cup crushed palm jaggery (karupatti)
3 green cardamom
Method
1.Add the coconut to the blender,add the warm water and grind it finely.
2.Using a strainer,add this coconut ,and press it with your fingers to extract the milk.Do it for the entire coconut mixture little by little(I used a small strainer,so had to do in portions).Reserve the coconut milk(this is the thick first extract) and the coconut separately.
3.Again, add the coconut and grind it again with some water.Transfer it to the strainer and extract the milk(Second extract).Reserve the coconut gratings.
4.Add the coconut gratings and some water and grind.Transfer it for the third time to strainer and extract the final thin milk.Discard the coconut.
5.Mix all the extracts of coconut milk.
6.In a pan,add the palm jaggery and some water.Let it heat, until it forms a thick syrup.No need to check for the thread consistency.The syrup should be just thick.Add the cardamom to the jaggery syrup.To this syrup, at low flame ,add the coconut milk and stir.Just allow it be on flame for just few seconds.

Notes

Do not let the coconut milk to stay on fire for long.It gets easily curdled,so remove it from the heat very soon..
This coconut milk is very good for health ,if taken in portions.

I have added the first and extract together and the third extract is in the another bowl.Click on the image to see the lack of thickness in the third extract.

Sweet Sevai Recipe
1.Add fresh grated coconut to top of the idiyappam.(optional)
2.Pour the sweetened coconut milk to idiyappam,as needed and serve it immediately.
Notes

If coconut milk is not prepared,for sweet version,top the idiyappam with grated coconut and some sugar.
Light/Dark Brown sugar can be substituted for palm jaggery.But palm jaggery has medicinal values.
White sugar can also be used for a different flavor and I do prepare it for my DH,who loves it with appam.

Lemon Sevai Recipe

Ingredients
2 1/2 cups Cooked sevai/Idiyappam
1 Medium size onion finely chopped
2 to 3 green chillies finely chopped
fistful of curry leaves
juice from a small sized lemon
1/4 tsp turmeric powder
2 tbsp urad dhal(skin removed)
finely chopped coriander leaves
Salt(as per taste)
1 tbsp Oil
Method
1.Heat a pan,add oil and once its hot add the mustard and urad dhal.Once the mustard starts spluttering and the urad dhal turns golden brown,add the onion,chillies,turmeric powder and curry leaves.Saute until the onion turns translucent.
2.Turn off the flame to LOW,add the lemon juice and stir for about 30 seconds.
3.Now add the idiyappam and stir until well mixed.Take care not to break the idiyappam much.
4.Add the coriander and stir just before turning off the flame.Serve it hot with coconut chutney.
Note
My mom never adds onion to lemon sevai.I learnt this method from my DH :).Also,adding lemon juice to the onion mixture and not directly to the idiyappam,gives the tanginess even to the onion.

Coconut Chutney(Kongunadu Style)
My favorite Coconut chutney :).Few ingredients play an important role in our style of cooking,one among them is these pearl onion .One big sacrifice, from my side after coming here to US is reducing the quantity of pearl onion in my cooking,as its expensive (esp for the quantity of pearl onions I use).I love this chutney with lemon idiyappam always ,also this is an excellent chutney for hot idlies and also I have it with rice too(Its my personal choice ;) ).

Ingredients
To grind
1/3 cup grated coconut(fresh preferred)
3 tbsp roasted gram(pottukadalai)
1 garlic
2 green chillies
a small piece of tamarind
Salt(as per taste)
To Temper
1 tsp Oil
2 Dried Red Chillies.
1/4 tsp mustard
1 tsp channa dhal
2 to 3 (or as needed)shallots/pearl onion) chopped
few curry leaves
Method
1.Grind all the ingredients into a slightly coarse paste with enough water needed.
2.In a small pan,add the oil and once its hot,add the mustard,channa dhal,curry leaves and saute until the mustard pops and channa dhal becomes golden brown.
3.Add the shallots and saute until translucent.
4.Pour this tempered mixture into the chutney.

Arachuvitta Sambhar,Rasam and Chettinad Potato Masaal(Masala) Recipe

2011-08-02T23:51:00.004-04:00

Eventhough I complain a lot for combo posts,I really like to make combo posts :).I felt posting these basic South Indian recipes will be useful for atleast few.These recipes make a delicious south indian platter.I had a very short time frame to take the pictures.But ,hopefully the pictorial is clear.

Araichuvitta Sambhar Recipe
The sambhar turns out awesome with the multipurpose powder.Trust me and Try :)
Ingredients
1 1/4 cup Toor dhal
1 small size Onion roughly chopped
1 Big Tomato
1 cup cut Drumstick(frozen,fresh)
Extract from a small gooseberry sized tamarind
2 to 2 1/2 tbsp Multi purpose powder(Click for the recipe)
Few Curry leaves
chopped coriander (to garnish)
2 to 3 Dry red chillies
1 tsp black mustard
a big pinch of asafoetida
3 tbsp Oil +1 tbsp Ghee
Salt(as per taste)
Method
1.Clean and wash the Toor dhal to remove the impurities.With the tomato and drumstick, pressure cook the dhal for one sound. Add enough water to soak until the head of the dhal.Allow the pressure to release and mash the tomatoes very well(Not the dhal though).
2.Heat a pan,add oil,once its hot,add the dry red chillies and mustard.Allow the mustard to splutter,bring in the onion and curry leaves.Saute until the onion turns translucent.
3.Add the cooked dhal,1 1/2 cup of water(add as per the consistency needed),turmeric powder,asafoetidasalt,Multipurpose powder,tamarind extract.Bring to a boil a MEDIUM-HIGH heat.
4.Add the ghee and stir finally.
5.Garnish with finely chopped coriander leaves.

Notes

The multipurpose powder has everything needed for araichuvitta sambhar,so no need to grind any fresh ingredient.If you prefer fresh ground ingredients,just susbtitute frozen/fresh coconut in place of dry coconut in the multipurpose powder in small quantity and carry on.
If using frozen Shallots instead of onion,Add them to the cooked dhal and veggies.Follow step 3.In a pan heat oil and add dry chillies,mustard,curry leaves.Allow the mustard to splutter.Pour it on the dhal mixture.
If using mixed veggies of own choice.Steam them separately and add it to the dhal,tomato.(If potato is in the veggie list,that can also be cooked along with dhal,cut into medium size chunks)
Ghee can be substituted for the oil.But, I normally try to avoid entire quantity of ghee and add just a tablespoon of it ,at the end.
In case of using frozen drumstick ,soak it in water for about 1 hour,before cooking with it.
The toor dhal available here gets cooked so fast that sometimes even 1 sound is too much.Make sure the dhal is cooked,but not mashed.My mom normally adds caster oil while cooking the toor dhal to avoid overflow.But I never do it ;).

Rasam Recipe

The way mom and me makes rasam is that we never leave garlic in the rasam.Whatever rasam we make(I actually cannot figure out tomato rasam,jeera rasams that people give names,as always these ingredients are included in our rasams.May be the quantity of tomato will be reduced sometimes.And, if it is a different rasam then it is the stock we normally add like cooked dhal water(for paruppu rasam),kollu rasam,pachapayir rasam,mudakathaan keerai (greens) rasam etc.,.This is the normal rasam I make and the big fan for this rasam is my elder son.Whatever I prepare,he wants this rasam :) always.Mom adds the garlic finally to the rasam,just before switching off,but I prefer to add it even before boiling,this makes the garlic cooked.

Ingredients
2 Tomatoes
3/4 tsp thick Tamarind extract
1 tbsp Multipurpose powder
1/2 tsp ground jeera
a pinch of asafoetida
3 Dry Red Chillies
freshly Ground Black pepper(as per taste)
Curry leaves
6 to 8 Garlic crushed
Coriander leaves along with the stalk
Salt(as per taste)
1 tbsp Oil

Method
1.Make slits in the tomatoes and microwave for 2 minutes.Mash them very well and keep it aside.
2.In a pan,add oil.Once its hot,add the mustard and dry red chillies.Allow the mustard to splutter and add the tomatoes and saute for half a minute.
3.Add 2 cups of water(or as needed),tamarind paste,salt,garlic,asafoetida,curry leaves and asafoetida.Allow it to boil and once it starts boiling,immediately add the multipurpose powder,jeera and black pepper and remove from the heat.Garnish with Coriander leaves

Notes

I normally toast the jeera,grind and store it in bulk.If no ground jeera in hand,just powder it fresh as needed using a mortar or spice grinder.

If not using the Multi purpose powder

Add few fenugreek seeds along with red chillies and mustard(In the step 2)
Coriander seeds,jeera can be freshly powdered and added along with fresh ground pepper

Chettinad Potato Masaal(Masala)

My mom had this recipe in a book which she bought while travelling in the train.Except one or two recipes,nothing is worth in that book ;).This is the best recipe I got it from there.I normally add raw jackfruit slices or raw plaintains in this side dish.This is the first time ,I tried with potato.I love this masaal :)))) and it is a perfect side dish for sambhar and rasam, along with rice.

Ingredients
2 large Cooked Potatoes(Cooked in salted water)
1 medium size onion finely chopped
1 medium size tomato finely chopped
few curry leaves
1/8 tsp turmeric powder
2 tbsp Oil
Salt(as per taste)
red Chilli powder(optional and as per taste)
To grind into a fine paste
4 to 5 Dry red chillies
1 small shallot
1/4 cup shredded coconut
1 tsp jeera
1 tbsp saunf
2 garlic cloves(peeled)
a small piece of ginger

Method
1.Heat a pan,add oil and once its hot,add the onion and turmeric.Saute until translucent,add the tomatoes and saute until mushy.
2.Add the ground masala paste,saute for a minute and bring in the potato chunks.
3.Carefully stir the mixture,take care not to break the potatoes.Add remaining salt needed and red chilli powder.Continue to stir until the masala gets well blend with the potatoes.
4.Garnish with Chopped coriander and serve.

Notes

As I have mentioned above,raw jackfruit or plaintain can be substituted for potatoes.
The masala paste can also be coarsely ground,sometimes I do that way too...

ENJOY!!!

Kesar Badam Kulfi / Saffron infused Almond Kulfi - Indian Eggless Icecream Recipe

2011-07-29T17:57:00.002-04:00

This the best kulfi that I have ever made :).Not too sweet,nutty,creamy...whatelse..its just amazing!!!.I got this recipe from the book that I own right now ,with no clue about the author.It has some excellent recipes,that I have already tried and gonna be posted in the blog soon.I have never ~~used~~ heard about ground rice which the recipe called for,and I had to search online for the ground rice ;).Somewhere it was written that its nothing but the coarse form of rice flour.From there I started, and finally this kulfi won my DHs heart :))))

Kesar Badam Kulfi
Makes 6 kulfis
Ingredients
5 tbsp Milk
1 tbsp ground rice(recipe follows)
3 tbsp ground almonds(recipe follows)
1 cup canned evaporated milk
1/2 tsp saffron thread
1 cup heavy whipping cream
1/4 cup granulated sugar

Method
1.Put a flat bottomed, freezerproof metal bowl in the freezer.
2.Combine ground rice and ground almonds and keep it aside.
3.Warm the milk and add the saffron to it.let the saffron bleed.
4.Heat the saffron and milk until small bubbles appear,then slowly beat the milk and saffron to the ground rice and ground almonds.
5.Pour the evaporated milk into a pan and bring to a boil,stirring.
6.Remove and add the milk mixture.Stir in the cream and sugar.
7.Return the pan to low heat,stirring constantly until it thickens but do not boilRemove the pan and keep it aside,allow it to cool.
8.Pour this mixture into the bowl thats is already kept in the freezer.Freeze for an hour.Remove and break into crystals.Beat every one hour ,until the icecream is thick and almost firm.(I did it twice)
9.Divide the mixtrue and pour into kulfi molds or ramekins.Cover and freeze until solid.
10.To serve dip the mold in hot/warm water for easy release.

Ground rice
Using a blender,coffee grinder make a coarse powder of the rice grains.

Ground Almonds
1.Bring a pot of water to boil
2.Add the almonds to it,cover with a lid and switch off the flame.Let it stand for 5 minutes(not more than 5 minutes).
3.Then add the almonds to cold water.Drain and remove the skin.
4.Dry the almonds on a paper towel.break them into small pieces,in that way no big piece left while powdering them.
5.Using a coffee grinder or food processor,add almonds in small batches and grind it into powder(Pulse and stop,pulse and stop...this way the oil in the nut will not ooze out and form a lump).

I went through lots of online sources for the ground almonds.The method given above works fine for me.The almonds can be toasted even before soaking them in boiling water. I thought of making a pictorial for ground almonds,but am sort of lazy ;) today ;)..I have few recipes using ground almonds,you ll be seeing the pictorial soon in any one of those recipes.
Notes
Ground almonds are available in grocery stores and it can be used in this recipe.I chose to make my own,as a small bag costs $10 :O.

ENJOY!!!

Coconut Cookies (Eggless)/ Thengai Biscuit Recipe

2011-07-27T15:50:00.001-04:00

I was waiting to clear off all that I baked, which was stored in the freezer and in the pantry.Everything finally got finished by the weekend and my kids started searching for the snacks.So, as planned I baked these coconut cookies two days ago and today just couple of them are left :).These are soft,buttery cookies and if you are looking for crunchy coconut cookies ,this is not the one :).

Eggless Coconut Cookies
Makes about 16 medium size cookies
Preparation and Baking time :5 minutes + 10 to 14 minutes
Adapted from the Basic Cookie by Rachel Allen
Ingredients
4 oz (1/2 cup)Unsalted(sweet butter) softened
1/4cup Caster sugar
1 cup +3 tbsp All purpose flour
1/4 cup Unsweetened shredded (fresh/frozen)-Used the Desi Store bought frozen coconut

Method
1.Preheat the oven to 325 degree Farenheit.Line a baking sheet with parchment paper or silpat.
2.In a bowl,cream the butter.Add the caster sugar and beat until creamy.
3.Add the All purpose flour and shredded coconut and make a dough(it is a soft dough), using the hand or a spatula.
4.Make small balls and slighly flatten them as shown in the images and place in the lined baking sheet.
5.Bake for about 10 to 14 minutes.

The day I took the pictures,the weather was so dull and it was dark throughout the day and thats an easy way to put the blame on the sun for my dull pictures this time ;)

ENJOY!!!

Garlic Kuzhambu/Poondu Kuzhambu

2011-07-25T21:54:00.002-04:00

Only recently(since last month), I have started to make this method of garlic kuzhambu .I have my normal garlic kuzhambu recipe here.I experimented with the Multi Purpose Powder that I posted earlier for this curry (after a friend asked for garlic kuzhambu recipe and as I even wanted to avoid the grinding part, which is involved in my previous recipe)and it came out very delicious.Every Saturday, it has become a part of our lunch menu.

Garlic Kuzhambu/Poondu Kuzhambu
Serves 4
Ingredients

1 to 1 1/4 cup garlic(peeled)
1 small onion chopped finely
fistful of curry leaves
1 tsp whole pepper or 1/2 tsp ground black pepper
3 dried red chillies
1/2 tsp mustard seeds
1 tsp urad dhal
1/8 tsp turmeric powder
2 tbsp multipurpose powder(Click here)
1 1/2 tbsp thick tamarind paste
3 tbsp + 1 1/2 tbsp gingelly oil
Salt

Method

1.Heat a pan,add oil and once its hot,add the dried red chillies,mustard,urad dhal,curry leaves and whole pepper(in case of using the ground pepper,add it just before switching off the flame).

2.Once the mustard starts spluttering and the urad dhal starts to turn golden brown,add the onion, garlic and turmeric powder.Saute until the onion turns transclucent.Add about 2 1/4 cups of water,some salt,and the tamarind paste (diluted with little water,this can be substituted by extracting from tamarind).

3.Let it cook at low flame covered, until the curry is reduced to half the quantity and thickened.

4.Now add the remaining salt needed and the multipurpose podi and cook for another 2 more minutes.

5.Add the 1 1/2 tbsp gingelly oil ,ground pepper(if using) and switch off the flame.

6.Serve it with hot rice and Appalam .YUMMM!!!

Notes

Be patient and cook the curry on low flame.
I prefer using cast iron pan for this recipe
Gingelly oil is highly recommended for this recipe
The garlic can be cut lengthwise into two pieces,if its big.

ENJOY!!!

Chettinad Tomato Chutney

2011-07-23T23:52:00.007-04:00

This weekend has been busy for us.Today, I chose this recipe which I could compose easily.This chutney was actually planned to post along with the Chettinad Vella Paniyaram ,which I prepared last week.This chutney paired up so very well with the paniyaram,but the picture of paniyaram was worstly captured by me,so here is the chutney recipe alone.I like the tomato chutney that they serve in a Chettinad restaurant here and all I could feel from the chutney is the hint of ginger and mint.This recipe tastes very similar to that restaurant chutney.Not much of work needed for this lipsmacking chutney :).I am making this chutney tomorrow again ;).

Chettinad Tomato Chutney
Source :Veg Concoctions
Serves 2
Ingredients
1 medium Onion roughly chopped
2 Medium Tomato roughly chopped
1 inch Ginger
1 tbsp Coriander leaves roughly chopped
1 tbsp Mint leaves
1/8 tsp ground Turmeric
2 Green chillies
3 tsp Chana dal
1 tsp Urad dhal
1/ 2tsp Mustard seeds
3 to 4 Red chillies
1 tbsp Oil
Salt(as per taste)
Method
1.Heat a pan,add oil and once its hot add the Red Chillies,mustard,channa dhal,urad dhal and saute until the lentils turn golden brown.
2.Now,add the onion,mint,ginger,coriander leaves,green chilli,turmeric powder and saute until the onion turns translucent.
3.Add the tomato and saute until mushy.Once done,switch off the flame and allow it to cool.Add salt and grind it coarse.
4.Serve it with hot idli,dosas.
Notes
I added even more redchillies than the original recipe(as I purposefully wanted them to be spicy).The chillies I used ,are REAL spicy ones and the chutney was in turn very spicy.Adjust the chillies according to your taste buds.

ENJOY!!!

Chocolate-Walnut Brownies

2011-07-20T22:42:00.002-04:00

Few days ago,my elder one came to me and said "You never ever make me brownies";)..This is his usual complaint,except for the word brownies, he puts different things as per his need ;).The same day,I made him these brownies,which is his favorite.He likes these brownies,because of the cake-like texture.As I was getting ready with the ingredients,he came to me and said "Make my favorite brownies...OK!!!" ;)-he knows that I like fudge-like brownies,that is why a (smart)reminder from him ;).I ll be updating with my favorite brownie recipe,when I lose the final 5 pounds that I am aiming for ;).The method given here is very simple,that anyone can try :).

Chocolate-Walnut Brownies
Makes 14 squares
Ingredients
Dry Ingredients
1 cup + 2 tbsp all purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/4 tsp baking powder
1/3 cup unsweetend cocoa
1/2 cup milk chocolate chips
1/2 cup chopped walnuts
Other Ingredients
3 eggs
1/2 cup butter(melted)
2 tsp pure vanilla extract
few milk chocolate chips
For the topping
1/2 cup milk chocolate
1 tbsp butter or shortening
Method
1.Preheat the oven to 350 degree Farenheit.
2.Line the bottom of a 9 inch or 8 inch baking pan with wax or parchment paper and grease it with non-stick cooking spray.This 9 inch pan,I have used here is not my favorite ;)(the sides burn easily).So, I try to be extra cautious while baking in this pan. So, whenever I bake in this pan, I cover the entire pan inside with a single wax paper or parchment paper.
3.Add the dry ingredients in a bowl and stir well.
4.In a small bowl,add the eggs,butter and vanilla extract and beat until well combined.Add this to the dry ingredients and stir, until well combined.
5.Spread in the lined and greased pan evenly.Drizzle few Milk Chocolate chips on top.Bake for 15 to 30 minutes(Depending on the oven,the baking time varies),until a toothpick inserted comes out clean.
6.Remove and allow it to cool on a wire rack.Once done,cut into squares(Errrrrr, I suck in making these
squares :( )
7.For the topping :Melt the chocolate and butter in a microwave for 30 seconds.Stir and microwave again if its not melted completely.
8.Using a pastry bag,drizzle this chocolate on top of the brownie squares.
Notes
I mostly bake these brownies with semi sweet chocolate chips.But,whenever I have these milk chocolate chip in the pantry, I try to add only those(because I love them ;) ).

After spraying the cooking spray,using a paper towel helps to remove the excess oil and also helps to evenly spread the oil.

ENJOY!!!

The Perfect Microwave Chocolate Cake (Under 5 Minutes)

2011-07-18T23:48:00.002-04:00

There are so many recipes available online for this Microwave Chocolate Cake,popularly known as Chocolate Mug Cake.I have experimented many recipes and this is the best suited recipe for my family.Myself ,who stand far away from the microwave cakes(as the baked cakes have better texture) ,love this cake.Total time needed(preparation + cooking time) for this cake is under 5 minutes and that makes the cake even more attractive ;)

The Perfect Microwave Chocolate Cake
Serves 1 to 2
Ingredients
3 to 4 tbsp good quality milk chocolate or semi-sweet chocolate chip
1/2 tsp baking powder
1 tbsp unsweetened cocoa
4 tbsp all purpose flour
3 tbsp sugar
3 tbsp milk(2% reduced fat used here)
3 tbsp sweet (unsalted)butter(melted)
1 large egg
2 to 3 tsp pure vanilla extract
2 tsp meringue powder(optional)

Method
1.Make a coarse powder of the choco-chip using a coffee grinder or using a blender.Don't worry if few chunks are left.
2.In a bowl,add the powdered chocolate,All Purpose flour,baking powder,Sugar, and stir well.
3.Now add the milk, melted butter,egg,Vanilla extract one by one,stirring after each addition.
4.Finally add the meringue powder-Dried egg white(This meringue powder does magic in cakes,do try :) did I tell u the secret? ;)) and stir well.
5.Pour the mixture in two ramekins(4 oz size) or two medium size coffee mugs or 1 large coffee mug.
6.Using microwave HIGH cook for 2 minutes(carefully watch for the last 30 seconds).When the cake pops up,just slightly touch it with the finger to check for doneness.When done, it will springback(This can happen any time in the last 30 seconds).
Notes

Choco-chip or Bars can also be used in this recipe.Semi-sweet and Milk Chocolate,both taste good,but I prefer using Milk chocolate ;)
When using a large coffee mug,the cooking time might cross 2 minutes.after 2 minutes,increase the time by 30 seconds and watch carefully.

ENJOY!!!

Microwave Mango Halwa

2011-07-17T22:55:00.002-04:00

I have tried this recipe so many times in the last two years :).But,this is the first time I cut them into proper shapes ;)(for the purpose of blogging).This Halwa is made out of Canned Mango Pulp,which is available throughout the year in Desi Stores and we never miss making it.First time I made it, from seeing a blog.Recently,when I planned to post this recipe,I actually couldn't trace which blog it was.But,found this recipe is from Madhuram's Eggless Cooking and this recipe is found in so many other blogs too.The recipe I referred for the first time had used sugar and even we needed it,apart from the sugar in the pulp,whereas there is no sugar used in the original recipe.

Microwave Mango Halwa
Makes 12 to 14 medium size squares
Ingredients
14 oz Canned Mango Pulp(Sweetened)
1/4 cup Sugar
a Pinch of powdered cardamom
1 1/2 tbsp Ghee
Crushed pistachio or any other nuts

Method
1.In a microwave safe ,transfer the mango pulp and sugar.Stir,and microwave for 5 minutes.
2.Remove and Stir again.Add the ghee and continue to microwave for 20 more minutes,taking it out and stirring every 5 minute once for first 10 minutes and every 2 to 3 minutes once for rest of the cooking time.Add the ground cardamom at the last turn.Microwave until the mixture leaves the sides and moves to the center.
3.In a plate,line a wax paper,Grease the wax paper with ghee and transfer the halwa and spread evenly.
4.Allow it to reach the room temperature and put in the refrigerator for an hour.
5.Remove,and cut into desired shapes.Garnish with the crushed pistachio or any other crushed nut on the top.(The steps 3,4, and 5 are optional).

ENJOY!!!

Saffron Pulao and Chicken Meat Ball (Kola Urundai) Curry

2011-07-15T17:10:00.002-04:00

We love mild and flavorful rice varieties and this Saffron rice rocks!!!.The chicken meat ball curry is a slightly tweaked recipe from my other chicken and kurma recipes.

Ingredients
1 1/2 Cups White Basmathi Rice
1 tsp Saffrom Soaked in 3 tbsp warm water
3 tbsp Ghee
1 tsp Jeera
Salt(as Needed)
few Cashews(Whole/Broken)
Carmelised Onion
1 Big Onion thinly sliced
1/2 tsp Sugar
3 tsp Oil

Method
1.Wash the rice and soak iit in water for 10 minutes.Drain completely and keep it aside.
2.Heat a pan,add the ghee followed by the jeera.Saute for few seconds.Now add the rice and saute until the remaining moisture in the rice goes off.
3.Three ways can be followed to cook the rice

Stove top :Add 3 cups of water,salt,saffron and the water in which it was soaked.Close the lid.There should be not much gap in between the rice and the lid while cooking under this method.
Microwave:This method is what I follow always.Transfer the rice mixture,3 cups of water,salt,saffron and the water in which it was soaked in a Microwave safe bowl and cook uncovered for 20 minutes.
Electric rice cooker :Transfer the rice mixture,3 cups of water,salt,saffron and the water in which it was soaked and cook until done.

Carmelised Onions

In a pan,add the oil and once its hot,bring in the onion and saute until it becomes translucent.Now,add the sugar and saute until it becomes soft and golden brown

Toasted nuts

In a pan,add the cashews and saute for a minute or so until done.

The onion look much darker in the picture ;).As the sugar is used, the carmelised onion bring darker shade...but didn't expect it to be too dark in the picture.Also ,I added the cashews in the very same pan, which I used to saute the onions,and blame it on the onion :(.Its not my fault :(.Though, I was not satisfied with the picture,I didn't want to miss to post this recipe. Its a perfect mild flavored rice for parties and potlucks.

Chicken Meat Ball Curry/Chicken Kheema Curry/Kozhi Kola Urundai Kuzhambu

For the Chicken Meat Balls

Ingredients

3/4 lb Ground Chicken

1 tbsp Ginger Garlic paste

1/2 tsp Red Chilli powder

1/4 tsp turmeric powder

Salt

To be powdered fine

1 tsp Fennel seed(Saunf)

a piece of cinammon

1 clove

2 tbsp roasted gram

Method

Add the powdered ingredients to the ground meat, along with the other ingredients asked, and make small balls.Keep it aside.Be careful,while adding salt, as these meat balls are again going to be dumped in a curry, where salt will be added again.

For the curry
Ingredients

1 medium size onion roughly chopped

1 Big tomato

few curry leaves

1 tsp ground pepper

1/8 tsp turmeric powder

1 1/2 tsp red chilli powder(or as needed)

2 tsp coriander powder

1 tbsp Ginger garlic paste

8 to 10 cashews powdered

few coriander leaves(to garnish)

Salt

1 tsp + 2 tbsp Oil

To Dry roast and powder

1 tsp poppy seed

a small piece of cinammon

1 green cardamom

3/4 tsp saunf

2 cloves

Method

1.Heat a pan.Add 1 tsp oil,add the onion.Saute until tender and remove.Allow it to cool and later grind it into a fine paste.

2.Make slits in the tomatoes,microwave for 2 minutes and grind it into a fine paste.Keep it aside.Removing the skin is optional.

3.Add another 2 tbsp oil in the same pan, add the ground onion and saute at low medium flame for a minute.

4.Now add the ground tomato,curry leaves and saute very well until the tomato and onion mixture gets well blended.In between add the ginger-garlic paste as well.

5.Add about 1 1/2 cups of water,salt,the powdered spice mixture,red chilli powder,pepper,coriander powder,powdered cashews and salt.Stir well and allow it to boil at medium high until it boils.

6.Now drop the meat balls one by one carefully,allowing enough space between them.

7.Cook covered for 7 to 9 minutes at medium flame or until the meat balls gets cooked.If the meat balls needs to be turned to cook,be very careful by flipping it.Once done,switch off the flame and garnish with chopped coriander leaves

8.Serve it hot with Rice/Pulaos/Rotis.

Notes

The meat balls can be deep fried,then added to the curry a minute before switching of the flame.In this case the curry need not boil, after the dumplings are added.I sometimes do it,but not always :).

ENJOY!!!

Cauliflower Kurma(Pressure Cooker Method)-A Sidedish recipe for Roti

2011-07-11T23:16:00.000-04:00

This is one of the recipes with Cauliflower, which my family loves.I use to hate cauliflower in my childhood ,whereas my brother used to finish off everything in the bowl ;).I couldn't recollect how I started loving this veggie later on :).And this is one of the vegetables, that has replaced Chicken, from the time since, I have quit eating chicken ;)

Cauliflower Kurma
Serves 4 to 5
Ingredients
2 cup Cauliflower cut into medium size florets
1 medium size onion roughly chopped
1 big tomato roughly chopped
few curry leaves
2 green chillies cut lengthwise
2 garlic cloves(peeled)
a small piece of ginger
2 Star anise
a piece of mace
2 Bay leaves
1/8 tsp turmeric powder.
Salt(as per taste)
2 to 3 tbsp Oil
To grind into fine paste
1/2 cup shredded coconut(fresh/frozen)
1 tsp white poppy seed
1 tsp saunf
1 inch cinnamon
2 cloves
1/2 tsp jeera
1 to 1 1/4 tbsp whole coriander
4 to 5 Red Chillies
a tsp of whole black pepper
1 1/2 tbsp Roasted gram

Method
1.Grind all the ingredients asked to grind.Wash the cauliflower florets thoroughly in running water.Keep it aside.
2.Heat a pressure pan/cooker.Add the oil,once its hot,add the bay leaves,Star anise and Mace.
3.Add the onion,curry leaves and green chillies and saute until the onion becomes translucent.
4.Add the tomato and saute until mushy.Now,add the ground paste and saute for a full one minute.
5.Now add the cauliflower floret and stir it with ground mixture gently.
6.Add 1 to 1 1/4 cup of water,salt,turmeric powder and close the lid and put the whistle.
7.At medium heat,allow the cooker to release one sound.Switch off the flame.Allow the pressure to release by itself.Once its released,open the lid,and add the finely chopped coriander leaves.
8.Serve it hot with Rotis.
Notes
Add/Reduce the red chillies as per your taste buds.
Do not compromise on the quantity of coconut used :)

ENJOY!!!

Vegetable Chutney-Sidedish for Idli/Dosa

2011-07-08T12:24:00.002-04:00

This is a healthy chutney.Any left over small quantity of veggies in the refrigerator can be used in this chutney.This chutney goes well with Idlies and Dosas.I have used just two veggies this time.But ,try experimenting with any combination of vegetables.My elder one,who never eats cabbage in any other dishes,loves this chutney.

Ingredients
1 small size onion roughly chopped
1 cup Cabbage chopped
1/4 cup Carrot chopped(I used the french cut carrots,make the job easy)
few curry leaves
5 Dried Red Chillies
1 tsp channa dhal
1/4 tsp tamarind paste or a small piece of tamarind
a pinch of asafoetida
3 tsp Oil
Salt as needed

Method
1.Heat a pan with oil,add the red chillies,channa dhal,asafoetida and saute until the channa dhal turns golden.
2.Now add the Onion and curry leaves.Saute until onion turns translucent.
3.Bring in the Cabbage,Carrot.Cover and saute until tender.Do not overcook.
4.Allow it to cool and grind finely along with the tamarind and salt adding no water,or by drizzling very little water.
5.Serve it with hot Idlies/Dosas

Notes
I have not tried this chutney without cabbage.And while using cabbage, make sure that its not overcooked i.e Switch off the flame even before it oozes out the moisture.
I have tried using the following combinations

Cabbage and Carrot
Cabbage,Carrot and beans(add the beans before adding the other veggies,as it consumes more cooking time)
Cabbage,Carrot,Beans and Green Pepper

Ghee Biscuit /Nei Biscuit - Indian Bakery Cookies

2011-07-06T22:36:00.004-04:00

These cookies are typical Indian cookies aka biscuits.The Ghee(Clarified Butter) makes it so special and I guess no Indian would say NO to this cookie(I mean any Indian,who is just like me,who doesn't mind adding Ghee ;) ).Though ,I already have an Indian Butter Biscuit(Cookie) recipe(Click here) in the blog,for which I received lots of positive feedback among my friends and others,I wanted to try these cookies, as it calls for Ghee and there is no baking soda or baking powder used.
I got this recipe from a neighbour last week and another neighbour also told me that this particular recipe of neighbour1 tastes delicious.If I hear or taste something good,I will not get good sleep, until I try it by myself ;).I was really happy that I found one more delicious Indian cookie recipe.A Big Thanks to my neighbour who shared this recipe with me.These are REAL Melt-in Mouth cookies :)I couldn't control myself and had three :((((.

Nei Biscuit/ghee Biscuit
Yields about 30 cookies
Ingredients
1 cup Ghee(Clarified Butter)-Should be completely melted.
1 cup Powdered Sugar(Confectioners Sugar)
1 1/2 cup plus 3 tablespoon All Purpose Flour(Maida)

Method
1.Preheat the oven to 225 degree Farenheit.Line two baking sheets with aluminum foil
2.In a bowl,bring all the three ingredients(Ghee,AP flour and Sugar),and make a soft dough.
3.Make small balls out of the dough,slightly flatten it and place in the lined baking sheet.
4.Bake the cookies for about 20 minutes and then increase the temperature to 250 Degree Farenheit and bake for another 20 minutes.
5.Once done,remove from the oven and allow them to cool.Store the cooled cookies in an airtight container.

Notes
1.The recipe is so simple and you wont believe,that these simple ingredients result in such delicious cookies.
2.And there are no hard and fast rules.While making the dough, if the AP flour quantity given,doesn't give a soft dough and is sticky,add some more flour and continue to stir.It should not be a hard dough though.
3.Also Granulated sugar can also be used,but it will result in crunchy texture inside.
4.The baking time may differ from 40 minutes to 1 hour depending on the oven and the size of the cookie.The friend told me, that I can see the cracks on the top as soon as soon as it is baked,but I couldn't see any.So,may be you will see the crack when it is done.I just flipped one of the cookies and checked for doneness.

Do try and Let me know your Feedback!!!

Butter Chicken /Murgh Makhani - Chicken in a Rich Cashew and Cream Based Sauce

2011-07-01T23:17:00.005-04:00

My elder one loves any gravy that is rich,prepared with cream and butter ;).He looks very skinny and as I have mentioned in my earlier posts,he is very picky too.He never eats any nuts,Indian sweets, and so many in his NO NO list :(.And whenever we force,it comes out as fast as it went in :(.Last week,one day it was Idly and Sambhar for dinner, but he wanted only Paneer Butter masala, I had no paneer in the refrigerator,but TG,had the boneless chicken.Chicken is always Ok for him,actually a better substitute for him for paneer ;).
For any Onion- Tomato based semi dry or rich gravies,I usually saute them together and grind it into a paste.This works out very well and you can see this method of cooking in many of my recipes.Also for this gravy,I have experimented by adding tomato paste,canned tomatoes,canned tomato sauce etc...but everything turned a bit tangy,atleast a slight domination of tomato flavor ,even if it is added very less.So,I got stuck to this method,it gives a very good flavor and as rich as Restaurant Butter Chicken.May be the recipe doesn't follow any authentic method(if anything exists) of preparing Butter Chicken,but the end result is definitely delicious :)

Butter Chicken / Murgh Makhani
Serves 3 to 4

Ingredients
1 small size onion,roughly chopped
1 medium size Fleshy Tomato,roughly chopped
1 tsp ginger garlic paste
1 Green Cardamom

a small piece of cinnamon

Red chilli powder(as per taste)-Red Chilli powder is already added in the marinade,so add as per needed

a pinch of Saffron food color(optional)

2 tsp Coriander powder

1/2 tsp Jeera powder

1 tbsp Cashew Powder

2 to 3 tsp Kasoori Methi
1 tsp Honey
2 to 3 tbsp Heavy Whipping Cream
1 1/2 tsp Oil
1 tbsp + 1 tbsp Butter
Salt(as per taste)
For the Marinade
3/4 lb Boneless Skinless Chicken (cut into medium size pieces)
1/2 tsp Turmeric powder
2 tsp Red Chilli powder
1 tsp Lemon juice

1 1/4 tbsp Thick Plain Yogurt.

1 tbsp Ginger Garlic paste

Some Salt.

Method

1.Clean and wash the chicken thoroughly in cold water.Drain the excess water completely.Marinate the chicken with the ingredients given,tigtly wrap and refrigerate for atleast 30 minutes.

2.Heat a pan with oil and add the cinnamon and cardamom, followed by the onion.Saute until it becomes translucent.

3.Add the tomato and ginger garlic paste and saute until the tomato leaves the entire moisture.

4.Allow it to cool and grind it into a fine paste.

5.In a pan(I used the same pan),add 1 tbsp of butter and the marinated chicken,saute at low medium flame,The chicken will ooze out the moisture in it.When the chicken is 3/4th cooked by itself without any additional water added,add the ground masala paste,remaining salt needed and the food color.Continue to saute for a minute or two.Add the chilli powder,garam masala powder,coriander powder and jeera powder and stir well.Now,add 1 cup of water(or as needed).Remember that the gravy will thicken,as the cashew is added at the end.

6.Let it boil for 2 more minutes.At low flame,add the whipping cream, cashewnut powder,honey,one by one stirring after each addition.

7.Switch off the flame,add the another 1 tablespoon butter(optional,but if you dont mind,please do add ;) ).The Butter will melt in the hot gravy.

8.Serve it hot with Naan/Rotis.

Notes

Saffron food color is purely optional.I added just for the good color in the picture.Just add a pinch of turmeric powder and thats enough.

Do Try and Let me know your Feedback!!!

Cappuccino Cookies -Piped Cookies/ An Eggless Cookie Recipe

2011-06-29T23:58:00.004-04:00

I was planning for some other post in the draft for today and had no idea to post this recipe,as I made these cookies only today.I never go near Caffeine and even for my DH,I make it very rarely(But he likes coffee though ;) ).A small bottle of instant coffee will stay in the kitchen cupboard for more than a year in our home.As I was turning the pages in THE COOKIE BOOK(I bought this book for a very cheaper price in HomeGoods),this recipe stuck on my eyes and felt my DH would love this.I have tried couple for recipes from this book(including the Wheat Thin recipe) and they all came out really good.I blindly followed the measurements.My DH tasted it as soon as he entered the house,as I had kept them outside in the kitchen, to dry the chocolate coating and he loved them.He finished off 3 cookies in a row and this is what made me post this recipe today itself ;).But this is not a cookie for a person like me who hates coffee.

So any Cappuccino lovers out there,do give it a try :)

I use to skip recipes that call for caster sugar,as I couldn't find it anywhere in the stores.Did some research on the difference between Caster Sugar and Powdered(Confectioners)Sugar.Confectioners Sugar has a certain amount of corn starch in it.Caster sugar is something that gets easily mixed/cooked.Do not substitute Confectioners Sugar for Caster Sugar.If you dont have Caster Sugar,just powder the Granulated sugar.That is what I did it for this recipe too.

They were baked perfectly,but I was not happy enough with my work on white chocolate drizzle,I piped wider zigzags of white chocolate :(

Cappucino Cookies
Makes about 2 dozen cookies
Ingredients
2 tsp Instant coffee(Nescafe used here)
2 tsp Boiling water
1 1/4 cup All Purpose Flour
1/2 cup Cornflour(Cornstarch)
1 tbsp Unsweetened Cocoa
1 cup Unsalted Sweet Butter,at room temperature,diced
1/4 cup caster sugar
For the decoration
1/2 cup of White chocolate
1/2 cup of Semi sweet Chocolate/Milk Chocolate

Method
1.Preheat the oven to 375 degree Farenheit.Line two baking sheets with parchment paper.
2.Put the coffee powder in a cup,add the boiling water and stir until dissolved.Set aside to cool.
3.Sift together the flour,cornflour and cocoa powder.
4.Put the butter and sugar in a bowl and beat until creamy.
5.Add the coffee and the sifted flour and mix well using a wooden or silicon spatula.
6.Spoon into a piping bag fitted with a plain nozzle(I used Wilton decorating tip 12 for few cookies,but have a bad shoulder pain,so just removed the decorating tip and piped it as such with the coupler on it).Also there is no need even for a coupler,just cut the piping bag and make the swirls or just drop a small spoonful of cookie batter on the cookie sheet and gently tap on the top(I tested this method,by making two cookies ,which you can see in the 9th picture in the pictorial-shows the difference between the piped and the spoon dropped cookie)
7.Bake for 9 to 10 minutes(or until done-depends on the oven and the size of the cookie),until firm but not browned(Keep an eye and also your nose on the oven ;),when the cookies are baked,you will definitely can smell(but do not wait for the burnt cookie smell ;) ).I check for doneness,mostly only by smell,which was told by my cake instructor and believe it works :).
8.When done,remove form the oven and leave on the baking sheet for 1 minute,then transfer to a wire rack to cool.
9.In a microwave proof bowl,melt the chocolates separately,taking it out 10 second once and stirring until its completely melted.Use a spoon or a pastry/ziplock bage to drizzle the chocolates.First start it with the semi chocolate/milk chocolate.Allow it to cool.Then drizzle white chocolate over it.
10.Let them cool.Store them in a airtight container.

Do Try and let me know your Feedback!!!

Tomato Chutney - A Sidedish for Idly/Dosa/Paniyaram/Rotis

2011-06-28T23:36:00.004-04:00

I already have two tomato chutney recipes in the blog and there are gazillion tomato chutney recipes all over the web.Each one is best in its own way.I got this recipe last year from a friend,when she brought this chutney for a short trip to South Carolina.Not many ingredients,but it tastes so good.First time I made it,I could n't get the taste and I found that it was because of the stainless steel pan I used.This recipe, when done on Nonstick pan,gives the best result.I always prefer(mostly) to cook on stainless steel or cast iron, as I feel not only the food we cook,but also the way it is cooked, also matters for healthy living.I use the nonstick pans for very few recipes(will soon find some other method and get rid of that too :) ).

I made this chutney couple of days ago,to make a post and also to update the picture in my Kara Kuzhi Paniyaram Post.It was one of those recipes in which I ~~removed~~ wanted to update the pictures(Early day Blogging pictures ;) ).But ,I totally forgot to concentrate on the Paniyaram and the focus stood on this Chutney.

Tomato Chutney
Makes 3/4 cup of Chutney
Ingredients
1.5 lbs(almost) tomato(4 to 5 medium size tomatoes)
1/4 cup onion (roughly chopped)
1 tsp Red Chilli powder
a dash of Hing
1/8 tsp Turmeric powder
1 tbsp Oil + 1 tbsp Oil
To Temper
1 tsp Oil
1 tsp mustard seed
few curry leaves

Method
1.Grind the tomato and onion into fine paste.
2.Add 1 tbsp oil in a wide Nonstick pan.Once its hot,add the paste and saute continuously(I do cheat by lowering the flame and stirring,as and when needed ;) ).When it starts to boil,add the turmeric powder and continue to saute.Saute until the moisture is all almost gone,now add the salt,red chilli powder,hing and another tablespoon of oil.Stop once the chuney leaves the sides and moves the the center of the pan.
3.Temper with the black mustard and curry leaves and pour over the chutney.
4.Serve it with Idly/Dosa/Paniyaram/Rotis :)

Notes
Do not add much red chilli powder.This can be stored in refrigerator upto one week.And it is a perfect chutney while travelling.

Do try and Let me know the Feedback!!!

Eggless Strawberry Pudding

2011-06-27T23:34:00.000-04:00

This is how the leftover strawberries, which I mentioned in the earlier post was used and it was totally relished by my second one ;).He was the one to finish off 99% of the pudding(in two days though ;)).This pudding doesn't involve much work and its a perfect dessert for parties.As I already mentioned in this post about gelatin,this is an eggless recipe,but uses gelatin and I haven't tried agar agar yet,as a replacement for gelatin.So Vegetarians,try this recipe with Agar Agar.Even if I try this recipe using Agar Agar,will update how it came out, in this very same post.

Eggless Strawberry Pudding
Serves 3
Ingredients
1 Cup finely chopped Strawberries
1/4 Cup Granulated Sugar
1 tsp Unflavored Powdered Gelatin
3/4 Cup Heavy Whipping Cream
A pinch of salt
1 tsp Lemon Juice
For the Topping
Cool Whip
Sliced Fresh Strawberries

Method
1.In a sauce pan,add the strawberries,sugar and salt.Cook and stir at low flame until the mixture becomes thick.
2.Remove from the heat.Add a tablespoon of cold water to the gelatin and low it to get dissolved.Add dissolved gelatin to the strawberry mixture and stir until it is dissolved.Stir in the cream and lemon juice.
3.Divide and pour the pudding mixture in serving bowls and refrigerate,uncovered for about 2 hours.
4.Just before serving,pipe or spoon a dollop of cool whip on top of the pudding and top it with a sliced strawberry.

A PERFECT DESSERT FOR THIS SUMMER !!!

The original recipe which I referred, used raspberry and I replaced it with strawberry ,made some changes to the measurement.It came out just perfect.I guess, I missed out taking few pictures while preparing the dessert at the end(adding the whipping cream lemon juice).

Do Try and Let me know your Feedback!!!

Fresh Strawberry Muffins

2011-06-25T18:36:00.002-04:00

I love baking muffins and also snacking them ;).This time when I baked,I just had a bite of this muffin.I have baked these muffins couple of times(whenever we buy a large box of strawberries ;) ),and I never think about the calories or anything ;).I love good tasting food,no matter how bad it is in Calories ;),but had to do something for my raising weight gain, due to feeding the blog n self ;) and other issues.So ,I started my Low Carb and High Protein Diet ,which helped me to lose lots of pounds even earlier.I feel much better,much more lighter ;) getting into my average weight :).Just a week has gone and have few more pounds to shed,fingers crossed ;) should reach my target weight in a month or two :).I love these muffins and it was so hard to just see and smell them :(.

These muffins gets its richness and a strong milk flavor, because of adding the Heavy Whipping Cream.My little one loves strawberries a lot and this is his favorite.Also yesterday,he cleaned up the Strawberry Pudding (Next recipe to come), that I made couple of days ago.

Fresh Strawberry Muffins
Adapted from The Complete Baking Cookbook
Makes 18 muffins
Ingredients
2 Cups All Purpose Flour
2 1/2 tsp Baking Powder
1/2 cup Unsalted Sweet Butter,Softened
1 cup Granulated Sugar
2 Large Eggs(US Standard Size)
3/4 cup Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1 Cup Finely Chopped Strawberries

Method
1.Preheat the oven at 375 degree Farenheit.
2.In a bowl,whisk together flour,baking powder and salt.Set aside.
3.In a electric,fitted with paddle attachment or using the hand mixer,cream butter and sugar until fluffy.Beat in eggs,cream and vanilla.Using a spatula,stir in flour mixture just until moistened.Fold in strawberries.
4.Line in the muffin tins or spray non stick cooking spray ,if no muffin liner is used.Bake in the oven until the top is slightly cracked and the toothpick inserted comes out clean,15 to 17 minutes.
5.Let cool the tin on a wire rack for 10 minutes.Transfer to rack to cool completely.
6.To freeze the muffins,tightly wrap the muffins in a plastic wrap and freeze in freezer safe bags/containers.
Microwave for 10 seconds,just before serving the frozen muffins.

DO TRY AND LET ME KNOW YOUR FEEDBACK!!!

Do you love muffins?I have few other muffin recipes in this blog.Do check the Recipe Index!!!

This recipe is linked here

Spicy Egg Curry /Kurma -Muttai Kuzhambu

2011-06-23T22:29:00.002-04:00

I love to experiment different recipes with Egg.This recipe is from my friend Ramya.It turned out really delicious.My DH and kids enjoyed it thoroughly :).

Ingredients
4 Hard Boiled Eggs
1 Small size onion(roughly chopped)+1 Small size onion(roughly chopped)
4 to 5 Garlic(peeled)
3 to 4 Dried Red Chillis
1 tsp Cumin seeds
2 Cloves
1 inch Cinammon
1 tbsp Black Pepper
1 1/2 tbsp Coriander seeds
1/8 tsp turmeric powder
3 to 4 tbsp Shredded Coconut(fresh/frozen)
Salt(as per taste)
1 tsp + 3 tbsp Oil

Method
1.Make slits in the Boiled eggs(as shown in the picture).Keep it aside.
2.Grind coconut into a fine paste.
2. Heat a pan,add a tsp of Oil and add the redchillies, cumin seeds, cloves, cinnamon,black pepper(I did not have whole pepper in the pantry,added ground pepper), coriander seeds .Once they turn golden brown,add the Onion,garlic and saute until the onion becomes translucent.Once done,turn off the flame and keep it aside.
3.Now grind the onion mixture into a fine paste. Add some salt and keep it aside.
4.Take little masala and apply in the cuts, that is already made in the eggs.
5.Heat a pan(I used the same pan ;) ),add the 3 tbsp of oil,add the another onion, curry leaves,turmeric powder and saute until it turns translucent.Now add the ground mixture and 1 1/2 cups of water(or as needed).Add the remaining salt needed(Remember already salt is added to the ground mixture).
6.Drop the eggs in to the curry and the ground coconut.Let it come to a boil at medium flame.Once done,garnish with chopped coriander leaves.
7.Serve it with Rice,Rotis or Puris :)It tastes YUMMMM!!!

Notes
As per the original recipe, the coconut was asked to saute with the spice and onion and grind along with it.But,I tried by grinding it separately.But, will try as per the original recipe and post the update here.
Good News for the Vegetarians:The eggs can be substituted with Potatoes,Eggplants for making the same curry.

Do try n Lemme know your Feedback!!!

Interested in any other Egg Recipes in this blog?

Enjoy!!!

Raw Mango Chutney and Mango Rice / Pachai Manga Chutney and Maanga Saadham

2011-06-22T22:41:00.000-04:00

During early days of marriage,I had a list of dishes, which I use to repeat so many times ;) as those were the dishes that tasted good and this Mango Chutney is one among them.This is my Moms recipe and my DH loves this chutney.The chutney can be served along with rasam rice /yogurt rice or added to plain cooked rice and served as Mango rice.

Raw Mango Chutney/Pachai Manga Chutney
Ingredients

3 to 4 tbsp Gingelly Oil

2 to 3 Dried Red Chillies

1 tsp Urad Dhal

1/8 tsp Turmeric Powder

few curry leaves

Salt(as per taste)

a dash of Hing

To Grind
1 lb Raw Mango
3 to 4 green chillies
3 to 4 curry leaves(do not add more than that)

Method
1.De-skin the mango and cut it into pieces or grate it.Grind it (Coarse or fine-I grind it coarse)along with the ingredients given by drizzling water(if needed,but do not add more water).
2.In a wide pan,add oil and once its hot ,at medium flame,add the red chillies,hing,urad dhal and curry leaves one by one and when the urad dhal turns slight golden brown,add the ground paste,turmeric powder and saute for few minutes until the moisture leaves(It will not take more than 3 to 4 minutes for the given quantity).
3.Allow it to cool and store in a airtight container.It can be refrigerated for several days.

Notes
Make sure that mango is completely raw.For larger quantities and long shelf life,add more amount of gingelly oil while cooking.
Please do adjust the Green chilli and Red chilli quantity as per your taste.
While tempering, black mustard can also be added,which I never do for this rice,as when my mommy gave me this recipe she skipped the mustard,so I never tried adding it ...lol...

Mango Rice /Maanga Saadham

Ingredients
Rice cooked from 1 1/4 cup of Sona Masoori or White Basmathi.
1 tsp or more Gingelly Oil or Ghee
8 to 10 tbsps of Mango Chutney(or as needed)
Salt(as per taste)

Method
1.While cooking the rice,make sure that the grains are separated.Measurement used is 2 cups of water for 1 cup of rice..I feel Sona Masoori Tastes great for this rice.
2.Add the Gingelly oil/Ghee to the cooked rice and mix well.Add the Mango Chutney and enough salt to the rice and stir well,making sure not to break the rice.Serve it hot :)

Please do try and lemme know your feedback !!!

Steamed Chocolate Cake- A Moist Chocolate Cake Recipe done in Pressure Cooker

2011-06-21T23:56:00.001-04:00

I always wanted to make a cake in pressure cooker ;).I googled a lot,and this recipe looked easy, and the picture was so tempting.I decided to try the recipe using my pressure cooker and followed the steaming method, that I use to make dhoklas.The original recipe calls for a springform pan,but my springform pan did not fit in the pressure cooker(the same 9 inch pan,but it did n't fit :().I used my two most favorite and reliable pans for this recipe.As always,they did n't fail this time too :).The cakes were really moist,a perfect chocolatey cake,top was glossy,because of using the pressure cooker I guess ;).I would suggest to have this along with vanilla icecream or with some frosting ,as it is not much sweeter and for dark chocolate cake lovers,this is a treat!!!

I liked the horizontal stripes that the cooling rack gave it to the cakes ;)

Makes two 9 by 2 inch cakes
Adapted from thescarfer

Ingredients

1 3/4 cup All Purpose flour
1 cup Unsweetened cocoa powder
1 cup (heaped) brown sugar- Light brown Sugar used here
1 cup Canola oil(or any cooking oil)
1 cup Boiling water
3/4 cup Milk(used 2 %)
3 large Eggs (beaten)
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract

Method
1.Line two 9 inch pans with wax paper with its size(this will help to remove the cake perfectly from the pan) and grease the sides with cooking spray.Add water in two pressure cookers(The mouth of the pressure cooker should be wider enough to hold the pan) and allow it to boil.Get ready with a pot of boiling water when you start the process.
2.Sift the flour, cocoa powder, baking soda, and baking powder into a bowl. Add in the sugar and stir to mix well.
3.Add in the oil and mix well. Then add the milk and stir well,followed by beaten eggs and do the same.Once they are completely mixed,add the vanilla extract and boiling water.Stir well.It will take 2 minutes to get the cake batter consistency.
4.When ready, pour the mixture into two 9 inch pans.Place the cake pans in the cooker.It should fit the outer circle.Close the lid and steam over medium heat for 30 to 40 minutes.DO NOT put a weight. Insert a tooth pick and check for doneness.It should come out clean.
5.Serve warm with icecream or decorate with your favorite frosting when completely cool and serve :).

Next time I do it(definitely I 'll be making this cake again and again ;) ),will increase the quantity of sugar.That is the only change needed and I am sure,anyone who makes it will love it :).For making a single cake,just half the recipe.

Please try and let me know your feedback!!!

Cream Cookies - Eggless and Bite sized Cookies

2011-06-20T23:46:00.001-04:00

This is another kids friendly recipe.I wanted to use the miniature cookie cutter set somewhere, that I bought from Amazon recently, so used it here.But next time,I do this recipe,I definitely will not go in for the miniature cutters :( .They were too tiny,definitely will attract kids,but lots of work(its easy to cut the shapes,but for adding the cream.I prefer,even more big size cutters) for the person who makes them....But even more big size cookie cutter,it will not be that much work, as there will be less number of cookies :).The recipe is all simple,so go ahead and make with a medium size cookie cutter :).

My second is now 22 months old.Nearing his TERRIBLE TWO,he makes a total mess everywhere and running behind him and cleaning up his mess has become a very good exercise for me.By the time, I had to take the pictures,I was totally tired .I just clicked very few,though not satisfied,I had to stick on with those pictures.This is also from the Taste of Home Best Holiday Recipe Collection.

About 3 dozen sandwich cookies(bite sized)

Ingredients

1/4 cup Butter(sweet,unsalted),softened

1/2 cup All-Purpose Flour

1 1/2 tbsp Heavy Whipping cream

To Sprinkle

Granulated Sugar

Filling

1/4 cup Butter(sweet,unsalted) softened

3/4 cup Confectioners Sugar

1/2 tsp Wiltons Butter flavor or any Vanilla extract(I love this butter flavor in the BC icing I prepare)

1 1/2 to 2 tsp Heavy whipping cream

Food colors (gel based)-Used Pink,Blue,Yellow and Green

Method

1.In a small bowl(do not look at the picture,I used a large bowl ;) ),beat the butter,flour and cream.Cover and refrigerate until its easy to handle(I kept it for 2 1/2 hrs)

2.On a lightly floured surface,roll out dough .Cut with a floured cookie cutter.Roll the remaining dough and stamp it with the cookie cutter(If the dough becomes way buttery ,collect the remaining dough,tightly wrap and put it in the freezer for 10 minutes,Remove,roll and cut).Place in a ungreased baking sheet/parchment paper (used two baking sheets for this quantity)providing enough space.Refrigerate it for 15 more minutes.Sprinkle with sugar.(The original recipe asked to prick the cookie on the top,that I never did, as the cookies were too tiny).

3.Bake at 375 degree Farenheit for 5 to 7 minutes(7 to 9 minutes in case of medium size cookies).

4.Remove and cool it on wire racks.

For the Cream

I didn't use any beater for this recipe,just a spatula is enough,as the quantity is very less and it can be prepared in a minute

1.In a small bowl,combine the butter,confectioners sugar and the butter or vanilla extract and enough cream to achieve the desired consistency.

2.Divide them in separate bowls.Using a tooth pick ,add the food color(gel based preferred),little by little and mix thoroughly.

3.Spread on the back of a cookie and sandwich it with another cookie.

Definitely your kids will love these cookies.Do try and let me know your Feedback :)

Chocolate Cookie Dough Truffle

2011-06-17T22:25:00.000-04:00

This is a recipe, that I wanted to try for a long time.I had the leftover condensed milk from the kulfi I made earlier,wanted to finish it off,also if you see- my recent posts are mostly kids favorite/desserts mostly-This is because of my elder one who is on his summer vacation and nowadays I prepare something or the other for him and the lil one.Nice way to feed the blog too ;)

Makes 14 truffles

Ingredients

2 tbsp Sweet butter,softened

1/4 cup packed brown sugar(light brown sugar used)

1/4 tsp Pure vanilla extract.

1/2 cup All-Purpose Flour

1/4 cup Sweetened Condensed Milk.

1/2 cup Semi-Sweet Chocolate chips

fistful of sliced Almonds(any unsalted chopped nut will do)

1 cup Dark Cocoa Candy Melts(Chocolate Chip will also work,but candy melt gives the shine)

10 -15 White Chocolate Candy Melt.

Recipe from one of the treasures I possess

Method

1.In a medium size bowl,using a hand mixer,cream the butter and brown sugar light and fluffy.Beat in vanilla.

2.Add Flour,followed by condensed milk.Beat well until it gets well mixed.

3.Stir in Chocolate chips and Almonds.

4.Get ready for the messing up your hands ;)Make small balls out of the mixture.You wont be able to make a proper shape.Do not worry.Refrigerate the dough in a waxed paper line baking sheet for half an hour.Remove and make the shapes properly.Refrigerate again for 3 to 4 hours.

5.In a microwave safe bowl,add the Candy Melts and melt for 30 seconds,remove and stir well,microwave for another 10 seconds.Remove and stir well.The chocolate should have melted by this time,if not-Try to microwave for another 10 seconds.

6.Dip the balls in candy coating,Allow the excess to drip off in the waxed paper-lined baking sheets.Refrigerate until firm.

7.If desired,do another coating of chocolate over it and refrigerate again.(I didn't do it,as I felt single layer coating was more than enough for my kids ;) )

8.For drizzling over the candy,for the dark chocolate drizzle,I used the leftover melted candy.Pour it in a Plastic bag/pastry bag- make a small hole and just pipe whatever you wish-I made some zig zags and rounds.For white chocolate melt,I put few candy inside the plastic bag(make sure its in the corner ,where the hole is going to be put) and microwaved for 15 second(the candy was melted by this time),made a hole and drizzled on top of the Truffle.

9.Store in the Refrigerator.

Could you see one is gone from 14 truffles, even before I dipped 'em in the chocolate...Job done by my second one :)

Do Try and Let me know :)

Choco-Chip Muffin - Moist and Delicious Muffin Recipe

2011-06-15T22:58:00.003-04:00

I have tried this muffin recipe,a couple of times and its a no fail recipe.Not much of work needed,not even a beater :) and can be prepared in a jiffy.A sugar crusted, very spongy inside Muffin- a perfect snack that every kid would love.My second one loves to eat the crusted top so much ;)

Recipe Source- Allrecipes (with the some modifications)
Makes 16 Muffins

Ingredients
2 Cups All purpose Flour(Maida)
1/2 cup White Granulated sugar
3 tsp Baking powder
1 cup Milk(2% Reduced Fat used here)
1/2 cup Canola Oil
1 Large Egg(US Standard size)
3/4 cup Semi-sweet Chocolate Chips
Topping
3 tbsps white sugar
2 tbsps brown sugar(light brown sugar used here)

The brown spot is from the brown sugar sprinkled-And its not burnt!!! ;)

Just out of the oven and my kids took total charge over them ;)

And about these muffin liners,they are from Martha Stewart collection,I bought a couple of them on sale in the local Michaels craft store-I simple adore the Martha Collections :)

Method
1.Preheat the oven to 400 degrees Farenheit.
2.Line the muffin tray with baking cups or grease the bottoms with baking spray, in case of not using the baking cups.
3.In a medium bowl combine the 1/2 cup sugar,Flour,Baking powder,Semi-sweet chocolate chips and mix well.
4.In a small bowl,combine milk,oil and egg and blend well.I just use a fork to blend them.
5.Add the dry ingredients all at a time and stir just enough to moisten the dry ingredients.

6.Take a spoonful of batter and fill the muffin cups 2/3 full.
7.Sprinkle the topping mixture .
8.Bake for about 15 minutes or until the tootpick inserted comes out clean.

9.Transfer it to a cooling rack.Serve warm.
10.It can be tightly wrapped in a plastic wrap(after its cooled down) and put in freezer safe bag and stored in the freezer.To use the frozen muffins,just remove the wrap,microwave for 10 seconds and serve.

ENJOY!!!

Pistachio Kulfi- Indian Icecream -Summer Dessert Ideas

2011-06-14T23:00:00.000-04:00

I grabbed few books from the library couple of weeks ago,one of those books had some delicious desserts, including our Indian kulfi.I definitely wanted to try this method, as I have tried kulfi earlier without any cooking procedure.If anyone is interested in checking for a super easy pistachio icecream recipe,I already have posted the recipe in the blog and please check (here).

Ingredients

1 cup(8 ounces) Heavy Whipping Cream

1/2 cup plus 2 tbsps Evaporated Milk

1/4 cup shelled unsalted pistachios

2 cardamom pods

1/8 tsp salt(optional)

3 slices soft white sandwich bread,crusts trimmed

1/2 cup sweetened condensed milk

Method

1.In a sauce pan,add the evaporated milk,cardamom and cream and bring it to boil on low flame.Remove from the heat and allow it to cool.

2.Remove the cardamom pods.Add the bread to the cream mixture and submerge until soaked,then stir in the sweetened condensed milk.

3.Transfer the mixture to the blender and blend smoothly.(Forgot to take the picture of the blended mixture,dont be confused)

4.Divide and pour in the popsicle mold.I used the stainless steel tumblres as I wanted those shapes.In case of using molds without a stick...Just put those tumblres/cup in the freezer for a hour or so,they should not be completely frozen , some what soft to insert the stick and hard enough to hold them in place.Put them back in the freezer for about 4 hours.

5.To remove from the molds,place the bottom of the mold in hot water for few seconds and the kulfi will come out easily.

I was able to make 4 medium size popsicles with this measurement.