Gayathri's Cook Spot

Pakoda Kulambu

2012-03-09T19:48:00.000+05:30

The remaining pakoras from yesterday's brunch transformed into this delicious gravy suitable for idli, dosa and rice. I was afraid that my daughter will not eat this. But to my surprise, she liked it very much with her morning dosa and with rice and ghee for her lunch. The pakoras were very soft by absorbing the gravy. When you prepare this, make sure that the gravy is very thin so that after the pakoras absorb you will have some gravy left. This also goes very well with chappathis. It is very simple to prepare and tastes delicious. You can also use store bought pakoras for this gravy.

Ingredients:
Pakoras-2cups
Onion-1
Tomato-2
Grated Coconut-1/3cup
Green Chilly-1
Turmeric Powder-1/4tsp
Sambhar Powder-1tsp
Salt-To Taste
Oil-2tsp
Mustard and Urad dhal-1tsp
Cumin Seeds-1/2tsp

Procedure:
1. Heat oil and add cumin, mustard and urad dhal.
2. When they crackle, add onion and saute till golden brown.
3. Grind tomatoes, green chilly and coconut to a fine paste.
4. Add this paste to onions and add the spice powders and salt. Add enough water to make the gravy thin.
5. When it starts boiling, cover and simmer for 5minutes.
6. When the raw smell is completely gone, add the pakoras, and switch off stove when it starts boiling.
7. Transfer to a serving bowl and keep it covered for 5 minutes. This will give the pakoras some time to absorb the gravy.
8. Serve hot with rice/ idli/dosa/chappathi.

Corn and Wheat Pakoras

2012-03-08T15:34:00.001+05:30

Wishing My Readers A Very Happy Women's Day

To celebrate this great day, I prepared these pakoras. Kalyani of Sizzling Tastebuds chose two ingredients for her Magic Mingle #3 which are corn and wheat. This is my first attempt at the Magic Mingle Event. This is a very interesting event in which Kalyani selects two ingredients from a list and the members have to try out recipes using those two ingredients as the star ingredients. Today after considering so many possibilities, I tried this. It was little nutty because of the con meal but tasted very nice. Serve it hot along with ketchup or chutney of your choice.

Ingredients:
Corn Meal-1cup
Wheat Flour-1cup
Rice Flour-1/4cup
Baking Powder-1/2tsp
Oil-2tbs(Hot)
Onion-2
Green Chilly-2
Salt-to taste
Oil-to deep fry
Water-1cup

Procedure:
1. Soak corn meal in 1cup of water for 2 hours.
2. Grind it inb a mixer grinder until the meal breaks down into finer particles.
3. In a bowl, add wheat flour, salt, baking powder, onion and green chillies.
4. Mix well. Add hot oil and mix.
5. Now add the corn meal with water to the bowl and knead into a crumbly dough.
6. Heat oil in a pan.
7. Take a ball of the dough and pinch small portions directly onto the oil.
8. Fry until golden.
9. Drain and serve it hot with ketchup and chutney of your choice.

Linking it to Kalyani's Magic Mingle#3

Sprouts Kurma

2012-03-07T12:44:00.000+05:30

I prepared this kurma long ago and it was lying in my drafts begging for my attention. This is a simple kurma which goes well with rotis, dosas, idlis and chappathis. I prepared this with home made green gram sprouts. Hope you like it.

Ingredients:
Green Gram Sprouts-1cup
Onion-2
Tomato-2
Garlic Paste-1tsp
Ginger Paste-1tsp
Khus Khus/ Poppy Seeds-2tbs
Coconut Grated-1/4cup
Sambar Powder-1 1/2tsp
Turmeric Powder-1/4tsp
Salt-to taste
Coriander Leaves-2tbs(finely chopped)
Oil-2tbs
Fennel Seeds-1tsp

Procedure:
1. Soak poppy seeds in warm water for 1 hour.
2. Grind it along with coconut, tomato and ginger garlic paste.
3. Heat oil in a pressure cooker and splutter fennel.
4. Add onions and saute till translucent.
5. Add the sprouts and saute until aromatic.
6. Add the paste, spice powders and salt.
7. Cover the cooker and put on the weight.
8. When the first whistle is heard, switch flame to low and cook for 5 minutes.
9. Switch off flame and let the pressure be released.
10. Transfer to a serving bowl and garnish with cilantro.

I prepared a cake for my neighbour's anniversary. How is it?

Eggless Coconut Cake-Round Up Of Baking Eggless Group

2012-03-05T23:59:00.004+05:30

This is the first round up of Baking Eggless Group Challenge. I would like to thank all the members of the group who experimented with the given recipe and came out with great results. There are 7 different methods to get an eggless coconut cake through this round up. Take a look and enjoy.

1. Rasi of Vegetarian Food and Me has experimented twice and came out with the best recipe which uses vinegar and baking soda as the egg substitute. Look at the beautiful crumble the cake has got.

Eggless Coconut Cake

2. Harini-Jaya of Tamalapaku tried it twice and she got the best result on her second attempt. She also did anvegan version of the cake which has coconut milk and olive oil. Apple cider vinegar is used as the egg substitute. Coconut milk must have rendered a nice flavour to the cake. These cupcakes look so cute and adorable.

Vegan Coconut Cupcake

3. Jyoti of Pages has done her version of the cake in a square tin and the cake looks perfect with a nice soft crumb. She also has done a nutritious version using wheat flour and oil instead of all purpose flour and butter.The colour of the crust is beautiful.

Eggless Coconut Cake

4. Suma of Veggie Platter has tried the recipe with condensed milk. The cup cakes look so nice with a beautiful crust and crumb. The egg substitute used is condensed milk and this is surely a rich cake.

Eggless Coconut Cake

5. Kp Ks of Myriad Musings has attempted a version using chocolate chips and cocoa powder. She has used bananas and yogurt as egg substitutes and the cup cakes look so nice.

Double Chocolate, Banana, Coconut Muffins

6. Jeyasri of Samayalarai has come up with a very innovative and nutritious cake using quinoa flour and barley flour. The cake looks perfect with a nice crumb. That is wonderful Jeyasri.

Quinoa - Barley Eggless Coconut Cake

7. Priya of Culinary Chronicles attempted an eggless version with wheat flour. The cake looks great. She has used yogurt as the substitute and the crumb has come out very nice.

Eggless Coconut cake

8. Priya of Enveetu Kitchen got it right during her second attempt. She learnt the ratio of baking powder and flour from her first experiment. As this is all about learning new techniques, every failure has to be taken as the step for success and she succeeded in her second try. The cake has come out super soft and fluffy.

Eggless Coconut Cake

9. This is my attempt to create a fluffy cake and I got it perfect on the third attempt. The first cake was delicious but there was an accident and the cake fell on the floor and went to pieces. I didn't know what was wrong with the second cake, but it didn't bake well and there was batter inside. The third attempt was success with nice colour and perfect crumb.

Eggless Coconut Cake

Have fun going through the recipes and if you are interested in eggless baking then I invite you to join the group.

Lajjatdar Paneer

2012-03-05T13:08:00.000+05:30

Do you remember my Valentine's day dinner? I prepared this paneer dish to go with varqui paratha. The combination was so delicious. This is a mughlai recipe and I tried it after reading this recipe in Tarla Dalal's book. The khus khus added richness to the gravy. The colour of the dish was stunning.

Ingredients:
Paneer-200gm
Curd/Yogurt-1/2cup
Salt-to taste
Ghee-3tbs
Grated Onion-1/2cup
Coriander Powder-1tsp
Cumin Powder-1tsp
Chilly Powder-1tsp
Turmeric Powder-1/4tsp
Boiled Green Peas-3/4cups
Sugar-1/2tsp
Fresh Cream-2tbs
Paste:
Garlic-2tsp
Ginger-2tsp
Clove-4
Khus Khus / Poppy Seeds-3tbs
Green Chilly-2
Cardamom-2

Procedure:
1. Mix curd and salt and marinade the paneer pieces in it for 15 minutes.
2. Heat ghee and add onions and saute till oil separates.
3. Soak khus khus in warm water for 7-8hours.
4. Add all the other ingredients for the paste and grind it to a fine paste.
5. Add this paste to the sauteed onion and saute for a minute.
6. Add coriander, cumin, red chilly and turmeric powders.
7. Add 1 cup of water and bring it to boil.
8. Add paneer, green peas, cream and sugar and simmer for 5m minutes.
9. Serve hot with Varqui paratha.

Eggless Coconut Cake - Baking For Baking Eggless Group

2012-03-01T19:41:00.006+05:30

Last month I started a group to try out our hand in eggless baking. The group known as Baking Eggless deals with recipes using eggs. We try to convert the recipe with eggs to an eggless one. This is all about experimenting. Any one who is adventurous can join the group. For the first month, I selected Coconut Cake from indobase. I tried curd as the egg substitute and the cake was so soft and moist. After experimenting three different recipes, I am giving the best recipe here. I will post the round up of all the cakes in three days.

Linking this to Anjali's Cakes, Cookies and Desserts.

Recipe Adapted From Indobase
Ingredients:
Flour-1 1/4cups
Butter-1/2cup
Fresh Grated Coconut-3/4cup
Curd-1/2cup
Milk-1/2cup
Baking Powder-1tsp
Baking Soda-1/2tsp
Vanilla Essence-1tsp
Granulated Sugar-3/4cup
For The Frosting:
Butter- 1 1/2tbs
Icing Sugar-5-6tbs
Coconut Powder/Flakes-1/4cup

Procedure:
1. Preheat oven to 175C.
2. Mix flour, baking powder and baking soda in a bow.
3. Cream together butter and sugar.
4. Add curd and cream it together.
5. Add vanilla essence and milk and mix well.
6. Add the flour mixture and fold in the batter gently.
7. Add the grated coconut and mix.
8. Pour into a greased and dusted square tin.
9. Bake for 15minutes. The cake browns fast.
10. Cover with a foil and bake for another 30minutes.
11. Remove from oven when a toothpick inserted comes out clean.
12. Place the cake with the tin on counter for 10minutes.
13. Invert cake on to a wire rack and cool.
14. Transfer the cake to a serving plate.
15. Beat butter and icing sugar for frosting.
16. Apply it on the top of the cake. Sprinkle coconut flakes or powder on top.
17. Slice it up and serve.

A closer look at the crumb. It was so soft and fluffy.

If you want to join the group, mail me to gayathriraani@gmail.com or leave a comment here.

Walk Through Memory Lane - February Round Up and March Announcement

2012-03-01T13:18:00.002+05:30

For the month of March, Roshan of Roshan's Cucina is guest hosting the event. Please hop on to her space for the event rules. For this month the book I am going to give is MITHAI by Tarla Dalal. I ordered a book last month and I was fascinated with the number of sweets in the book. It is a must have book if you are really interested in preparing sweets at home.

Aren't you tempted ? Leave me a comment and link your entries at Roshan's space.

For February I got 43 entries and I would like to thank all the bloggers who participated and sent in their entries. There is a surprise gift for one blogger this month. I have an extra copy of Cheese cakes and Cupcakes and I thought of giving it for the blogger with the most number of entries. When you go through the round up, You will come to know about the blogger who won the book. Lets get on to the entries.

Ashwini of Indulge-Ash Corner:

Gul Poli

Milk Fudge

Anjali of Spice n Sugar Tales

Ragda Patties / Aloo Tikki Matar Chaat

Rajasthani Daal Baati

Kokila of Foodies Nest

Eggless Plain Cake With Pomegranate Juice

Rasi of Vegetarian Food And Me

Seera Rasam

Kollu/ Horsegram Rasam

Garlic/ Poondu Rasam

Faseela of Good Food Ends With Good Talk

Kadala Mittai

Red Chamanthi

Tomato Garlic Chutney

Spicy Rice Dumplings

Thenga Chamanthi Podi

Idli Bajji

Tamarind Chammanthi

Asiya Omar of My Healthy Happy Kitchen

Kaara Semiya

Rajma Sundal, Masal and Gravy

Christy Gerald of My Kitchen Flavors-Bon Appetit

Rasmalai

Navratan Korma

Ginger Tamarind Pickle

Kadalai Paruppu Poli

Reena Vimesh of Achu's Amma's Kitchen

Nethra Pazham Pradaman

Strawberry Honey Maid graham Cracker Delight

Mango Unniyappam

Radhika of Tickling Palates

Paal Payasam

Sumedha of Sumee's Culinary Bites

Fruit Bread / Fruit Cake

Akheela of Torview:

Coconut Macaroon

Kavi of Edible Entertainment

Rava Kesari

Kalyani of Sizzling Tastebuds:

Jyothi of Pages:

Deepika of My Life and Spice:

Sooji Uthappam

Sravani of Srav's Culinary Concepts:

Rava Ladoo

Jaleela of Cook Book Jaleela:

Katti Paruppu

Hema of Aromatic Cooking:

Jigarthanda

Kavitha of Kavithavin Kaivannam:

Pidi Kulzhakkattai

Anzz of Anzz Cafe:

Chinese Fortune Cookies

Turmeric and Spice:

Pongal

Princy Vinoth of Spicy Food:

Falafels and Wraps

Jeyasri of Samayalarai

Curry Leaves Powder

Lemon Peel Thokku

My Entries To The Event:

Thengai Paal Rasam

Pani Puri

Masala Puri

Manathakkali Puli Kulambu

Eggless Coconut Buns

Dahi Puri

Yes you guessed it right. Faseela of Good Food Ends With Good Talk with 7 entries get a copy of Cheesecakes and Cupcakes. I also used Random Org to get a random number among 43. I got 8 and the eighth entry was from Christy Gerald of My Kitchen Flavors-Bon Appetit.

Congrats winners!

Winners please send me your address in India within 2 days. I will send you the book.

Vegetarian Seekh Kebab

2012-02-29T12:12:00.000+05:30

Seekh Kebab is usually prepared with minced meat. I wanted to try out a vegetarian version of the famous mughalai seekh kebab. Si I replaced minced meat with minced spoy granules and tofu. The binding ingredient was besan in this recipe. The kebabs were vrispy and delicious. I made some rolls with the kebab, onion salad and chapathi. They were very nice. I also prepared a gravy with two kebabs and that went very well with rotis. Today is the final day of Blogging Marathon and I really enjoyed the 14 days of fun.

Ingredients:

Soya Granules-50gm

Tofu-100gm

Cream-1tbs

Garam Masala-1/4tsp

Cashew Nuts(chopped)-2tsp

Red Chilly Powder-3/4tsp

Turmeric Powder-1/4tsp

Dry Ginger Powder-1/4tsp

Garlic Powder-1/4tsp

Onion-1 small

Besan-1/3cup

Salt-to taste

Procedure:

1. In a bowl, crumble tofu.

2. Soak soay granules in hot water for 15minutes.

3. Wash and drain water.

4. Mince it in a mixer grinder.

5. Add the minced soy to the bowl along with tofu.

6. Add all the spices.

7. Add besan, cream and salt.

8. Mix to form a crumbly dough.

9. Shape kebabs on skewer rods. I got 4 1/2 kebabs with this quantity of ingredients.

10. Preheat oven to 250C.

11. Place the kebabs on a wire tray and brush with oil.

12. Bake for 30 minutes or until well browned.

13. Serve hot.

Kebab Roll:

I served it as a roll with a chapathi and onion salad.

For The Onion Salad:

Onion-1

Curd-4-5tbs

Salt-to taste

Pepper Powder-1/2tsp

Coriander Leaves-2tsp

Chaat Masala-1/4tsp

Mix all the ingredients and use. Place a chapathi on a plate, add 3tbs of the salad in the middle of the chapathi, place a kebab on the salad and roll. Serve immediately.

I also prepared a gravy with remaining two rolls. That went well with rice. We enjoyed the treat thoroughly.

I am linking this to Srivalli's Kebab Mela .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Vegetable Kebab

2012-02-27T22:03:00.000+05:30

Today I prepared a simple version of kebab with vegetables. You can dip it in sauce or can have it as a side dish for pulao or rotis. The preparation is very easy. I prepared Gobi Manchurian today and had these vegetable kebab along with the manchurian. The spice level is very low in this kebab. I used potato, sweet potato and green capsicum. You can also used diced carrot, pumpkin and any vegetable of your choice. It was simple yet tasty. Today is the fifth day of Blogging Marathon#13.

Ingredients:
Green Capsicum-1
Potato-1
Sweet Potato-1
Curd-1/3cup
Pepper Powder-1tsp
Dill-1tsp
Salt-to taste

Procedure:
1. Peel skin of potato and sweet potato.
2. Boil water and add the potatoes.
3. Cook them until 75% done.
4. Remove from water and cut into cubes.
5. Cut capsicum into squares.
6. In a bowl, add curd, salt, pepper powder and dill.
7. Add the vegetables and mix thoroughly.
8. Marinate it for 2 hours.
9. Preheat oven to 250C.
10. Grease a baking tray.
11. Insert the marinated vegetables in a tooth pick. Sandwich a potato piece between two capsicum squares.
12. Arrange all the sticks on the tray.
13. Place the tray on top most shelf and bake until aromatic.
14. Serve hot as a side dish.

I am linking this to Srivalli's Kebab Mela .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Eggless Honey Banana Wheat Loaf

2012-02-27T12:46:00.000+05:30

For this month's Daring Bakers Challenge, Lis of La Mia Cucina, asked us to go creative with our baking skills. She wanted us to create quick breads. I have posted a recipe for Eggless Pumpkin and honey bread. Quick breads are breads which doesn't need kneading or rising. The leavening agent used in quick breads are baking powder, baking soda or eggs. I love the honey flavour in breads. So I prepared another quick bread with honey. It also has wheat flour and banana. The combined aroma of honey and banana filled the house while the bread was in oven. When tasted, the combination of flavours worked well. The bread was mildly sweet, soft, moist and fluffy. The crust was beautiful and i am so happy for the result. I tried out eggless version.

Ingredients:
Wheat Flour-1cup
All Purpose Flour-1/8cup
Baking Powder-1tsp
Salt-1/4tsp
Butter-6tbs
Castor Sugar-1/3cup
Honey-1/4cup
Vanilla Essence-1tsp
Banana-1(While mashed it should measure 1/2cup)
Baking Soda-1/4tsp
Milk-1/2cup+1/2tsp Vinegar

Procedure:
1. In a bowl, beat butter until fluffy.
2. Add sugar and honey and keep on beating until soft and fluffy.
3. Mash banana and add baking soda to it. Whisk until frothy.
4. Add the frothy banana to butter mixture and whisk well. The mixture may seem curdled but it is okay.
5. Sift together flour, wheat flour, salt and baking powder.
6. Add milk and vinegar in a separate bowl.
7. Add milk mixture and flour mixture alternately to the butter mixture and fold the batter. Do not over mix.
8. Grease and dust a loaf pan measuring 8"*3 1/2".
9. Pour the batter into the pan and level the top.
10. Preheat oven to 170C.
11. Bake the loaf for 25-30minutes or until the loaf passes the tooth pick test.
12. Remove from oven and let it sit on counter for 5 minutes.
13. Remove the loaf from pan and allow it to cool on wire rack.
14. Slice and serve.

Isn't the crust beautiful?

A closer look at a slice.

Foodbuzz 24*24-Virundhu-Traditional South Indian Lunch

2012-02-26T13:27:00.000+05:30

There was an announcement to all Food Buzz Featured Publishers, inviting for proposals for their monthly event Foodbuzz 24*24. The blogger must give a meal plan for some guests and if selected the post will be up in that particular section. To try my luck, I added my proposal for an authentic South Indian Lunch in their form and kept my fingers crossed. After a week, I got a mail saying that my proposal has been accepted. I was very happy and I wanted to use this great opportunity. As I don't have relatives here, I asked my DH if he could invite his boys for lunch. He readily agreed and I started preparing for the Virundhu (South Indian Party) I planned on serving them on banana leaves.

The party was scheduled yesterday and they all reached at time for lunch. I woke up early in the morning and started the preparations. As a blogger, I needed to take the snaps of all the dishes before the guests arrived. Hubby helped me a lot yesterday. Even my daughter didn't disturb me. After successful completion of the dishes, hubby went to office to invite the guests. The table was set and I was so busy serving them, I completely forgot to take a snap. Midway, I remembered and took a snap of the virundhu. After Virundhu, every one sat for a chat and I served them with fresh sweet lime juice to finish off the party. Every one enjoyed their meal and I am so happy for that.

I laid out the Banana Leaves and placed a glass of water on the left side corner of each leaf.
The meal started with a sweet- Semiya Kesari (sweet made with vermicelli)
Then I served them Cauliflower roasts. I deep fried them the last moment, to provide the guests with hot crunchy roasts.
Then I served all the side dishes. While I was serving the poriyals, my daughter served them the appalam.
Then came the rice and sambar.
Once finished with sambar, they went on to rice and coconut milk rasam.
Then came rice and curd along with ginger pickle.
The dessert was vermicelli and moong dhal payasam.
With the payasam meal came to an end.
While guest are having their meal, the host has to serve them with the side dishes they prefer most. When ever a side dish goes empty on the leaf, it has to be filled. This is the way of serving in traditional way.

Enjoying their lunch

I will give the recipe for Coconut Milk Rasam and link to all other recipes served during this meal.

Thengai Paal / Coconut Milk Rasam:

Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk.

Ingredients:

Coconut Milk-1cup

Tamarind-Lemon Sized Ball

Tomato-2

Toor Dhal-2tbs

Red Chilly-2

Pepper Powder-1/2tsp

Cumin Powder-1/2tsp

Garlic-3pods

Coriander Leaves-3tbs(finely chopped)

Salt-to tasye

For Tempering:

Oil-2tbs

Cumin seeds-1tsp

Mustard Seeds-1/2tsp

Urad dhal-1/2tsp

Methi Seeds-1/4tsp

Asafoetida-1/4tsp
Turmeric Powder-1/4tsp
Curry Leaves-1sprig

Procedure:

1. Pressure cook toor dhal with 1 cup of water. Mash and add it to the coconut milk along with water.

2. Soak tamarind and tomatoes in 1/4cup of water.

3. Crush it with your hand to extract all the juices.

4. Discard the pulp and add the extract to the coconut milk.

5. Crush the garlic pods in a mortar and add it to the milk.

6. Add broken red chillies, pepper powder and cumin powder.

7. Heat oil for tempering and add the tempering ingredients in order.

8. When they crackle add the coconut milk mixture.

9. Do not allow this mixture to boil.

10. The rasam will start frothing.

11. In a bowl, add salt and coriander leaves.

12. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid immediately.

13. Serve after 5 minutes.

The other dishes served during Virundhu:

Semiya Kesari(with Milk)

Sambar

Carrot Beans Poriyal

Cauliflower Roast

Urulaikilangu Varuval

Muttaikos Poriyal

Ginger Pickle/ Inji Oorugai

Semiya Paasi Pruppu Payasam

Sweet Lime Juice

I would like to thank Foodbuzz for this great opportunity and I thoroughly enjoyed the day.

Thengai Paal Rasam

2012-02-26T13:26:00.000+05:30

Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk. Usually rasam powder is used in preparation. But my mom uses only pepper powder and cumin powder for flavour. This is an absolutely comforting and delicious rasam.

Ingredients:

Coconut Milk-1cup

Tamarind-Lemon Sized Ball

Tomato-2

Toor Dhal-2tbs

Red Chilly-2

Pepper Powder-1/2tsp

Cumin Powder-1/2tsp

Garlic-3pods

Coriander Leaves-3tbs(finely chopped)

Salt-to tasye

For Tempering:

Oil-2tbs

Cumin seeds-1tsp

Mustard Seeds-1/2tsp

Urad dhal-1/2tsp

Methi Seeds-1/4tsp

Asafoetida-1/4tsp
Turmeric Powder-1/4tsp
Curry Leaves-1sprig

Procedure:

1. Pressure cook toor dhal with 1 cup of water. Mash and add it to the coconut milk along with water.

2. Soak tamarind and tomatoes in 1/4cup of water.

3. Crush it with your hand to extract all the juices.

4. Discard the pulp and add the extract to the coconut milk.

5. Crush the garlic pods in a mortar and add it to the milk.

6. Add broken red chillies, pepper powder and cumin powder.

7. Heat oil for tempering and add the tempering ingredients in order.

8. When they crackle add the coconut milk mixture.

9. Do not allow this mixture to boil.

10. The rasam will start frothing.

11. In a bowl, add salt and coriander leaves.

12. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid immediately.

13. Serve after 5 minutes.

Semiya Paasi Paruppu Payasam

2012-02-26T13:15:00.002+05:30

Payasam or Kheer is a famous Indian dessert. Paasi paruppu payasam is usually serve in marriages and ceremonies. I added some vermicelli to the payasam to give it a twist. I also combined milk and coconut milk for a different flavour. Doesn't this look nice. It was creamy and rich. Addition of nuts made it a bit crunchy.
You can serve it hot or cold. Any way it tastes great.

Ingredients:
Moong Dhal-3tbs
Vermicelli-1/8cup
Coconut Milk-1cup
Milk-1/2cup
Sugar-1/4cup-1/2cup
Cardamom Powder- 1/4tsp
Lemon Yellow Food Colour-a few drops
Broken Cashew-3tbs
Ghee-4tbs
Pista-3-4
Saffron-a pinch

Procedure:
1. Pressure cook moong dhal until mushy.
2. Boil vermicelli in 1/4cup of water and remove from flame when done.
3. In a pan, add moong dhal, vewrmicelli, coconut milk, milk and sugar.
4. Soak saffron in warm milk for 10minutes.
5. Add cardamom powder and food colour to the milk mixture.
6. Bring it to boil and let it boil on low flame for 4minutes.
7. Heat ghee and fry the cashew nuts until golden.
8. Add it along with saffron to the payasam.
9. Transfer to a serving bowl. The payasam may look thin when hot, but it will become thicker once cool.
10. Garnish with slivered pistachios and serve.

Linking this to Anjali's Cakes, Cookies and Desserts.

Sweet Lime/ Sattukudi Juice

2012-02-26T13:04:00.000+05:30

This is a very refreshing juice and easy to prepare. When I feel tired, DH prepares this for me. I gain my strength immediately. When I prepare it for me, I don't add sugar but when serving guests, adding it gives the extra kick.

Ingredients:
Sweet Lime/ Sattukudi-2
Sugar-1-2tbs
Ice Cubes-2

Procedure:
1. Cut the lime into two and extract juice.
2. In a juicer jar, add the juice, sugar, ice cubes and 1/4cup of water.
3. Pulse it until the juice is frothy.
4. Serve immediately.

Sweet Corn Tofu Kebab

2012-02-26T13:00:00.002+05:30

Today I planned to prepare sweet corn kebabs. As the kebabs I prepare are vegetarian, I need to find an ingredient to bind the kebab dough. For this kebab sweet corn acted as the binding ingredient. I kept the preparation simple. I also added chopped onions which gave the kebabs pakora taste. These are very nutritious as I have used oats, tofu and sweet corn. I have also limited the use of oil and so it is completely a guilt free snack. We relished it with tomato ketchup. The kebabs had a crispy crust and very light and soft interior flesh. I baked the kebabs in oven. Today is the fourth day of Blogging Marathon.

Ingredients:

Sweet Corn-1

Quick Cooking Oats-1/2cup

Tofu-200gm

Green Chilly-2

Onion-1

Oil-1tbs

Sesame Seeds-1tbs

Cumin Powder-1/2tsp

Salt-to taste

Coriander Leaves-3tbs(finely chopped)

Procedure:

1. Pressure cook corn without salt and remove the kernels from cob.

2. Grind it in a mixer grinder to a coarse paste without adding water.

3. Heat oil and roast oats until aromatic.

4. Crumble tofu and add it to oats and roast until fragrant.

5. Transfer to a bowl.

6. Add corn paste, salt, green chillies, onion, sesame seeds, cilantro and cumin powder.

7. Mix well to form a dough.

8. Divide the dough into 6 equal parts and shape 6 kebabs on skewer rods.

9. Preheat oven to 250C.

10. Place the rods on a tray and bake the kebabs for 15-20minutes or until golden.

11. Remove kebabs from the rods and serve hot along with ketchup.

Take all the ingredients in a bowl.

Mix to make a dough.

Shape kebabs on skewer rods.

Bake until golden.

I am linking this to Srivalli's Kebab Mela and CWS-Corn hosted at South Indian Recipes and started by Priya.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Inji Oorugai/ Ginger Pickle

2012-02-26T12:56:00.000+05:30

Pickle is a very important side dish in Indian Cuisine. South Indian pickles are very hot compared to achars of North and they use sesame oil. As pickles are meant to stay good for a year, they use lots of oil, salt and red chilly powder to preserve them. My mom prepares delicious pickles and she has a great fan club. She used to prepare jars and jars of pickles and will distribute among friends, relatives and neighbours. Nowadays, the circle is very small and so I prepare it just for our use. As ours is a nuclear family, I go with one cup of main ingredient and that will be relished for 1-2months. We don't refrigerate pickles. So to keep it nice there are some golden rules. Never use a spoon with water content in the pickle. Always keep the pickle jar closed. Always maintain the oil level above the pickle. Transfer small amounts of pickle to small jars and use. Never use the bigger jar in a day to day basis. This ginger pickle is my own recipe adapted from turmeric pickle. It was so delicious and was a great accompaniment for curd rice.

Ingredients:
Ginger-1cup(cut into small pieces)
Lemon-2
Red Chilly Powder-4tbs
Salt-2tbs
Methi Seeds Powder-1/4tsp
Sesame Oil-1/3cup
Mustard Seeds-1/2tsp

Procedure:
1. Wash and scrap the skin of ginger.
2. Cut into small pieces.
3. Heat oil and add mustard seeds. When they crackle add the ginger pieces and saute on medium flame fro 5 minutes.
4. Add salt, red chilly powder and methi powder.
5. Give a nice stir.
6. Extract juice from the lemons.
7. Add the lemon juice to the pan. The mixture will leave oil suddenly.
8. Switch off stove and allow the pickle to cool.
9. Transfer to a sterilized jar and use.

Cauliflower Roast

2012-02-26T12:41:00.000+05:30

Cauliflower roast is a famous street food. Where ever you go there is a stall selling this famous roasts. The taste may vary from shop to shop but the craze for this dish remains the same every where. I prepare this with bajji batter and it is my daughter's favourite roast. Though she dislikes cauliflower, she would gobble it up when given in roast form. So I prepare it often for her. I will mix the batter and keep it refrigerated. When I prepare a dish with cauliflower, I take two or three florets aside and using the batter I will prepare roasts for my daughter. I love to see her expression when I serve these roasts.

Ingredients:
Cauliflower-1(cut into small florets)
Besan/ Chickpea Flour-1cup
Rice Flour-1/4cup
Baking Powder-1tsp
Salt-to taste
Red Chilly Powder-1tsp(if making for kids, avoid this)
Garlic Powder-1/2tsp
Onion Flakes-1tsp
Food Colour (optional)-I usually avoid this, but if you want bright coloured roasts, then add a little.
Oil-For Deep Frying

Procedure:
1. Mix besan, rice flour, baking powder, salt, garlic powder, onion flakes and red chilly powder. If using food colour, add it now.
2. Add enough water to make a thick batter.
3. Heat oil in a pan.
4. Dip the florets in batter and drop them into hot oil.
5. Fry on medium flame until golden.
6. Drain oil and serve hot along with lemon wedges and onion rings.

Semiya/ Vermicelli Kesari (With Milk)

2012-02-26T12:26:00.001+05:30

I have already posted a version of semiya kesari. This is another variety with milk. This tasted very rich with the addition of milk. I served it for my guests yesterday. Kesari is a famous sweet in south India. It is usually prepared as offering for God in puja. I am a great fan of kesari and could live on that an entire day. Dh's favourite is this semiya kesai. I don't know why he hates rava kesari. So whenever there is puja, I prepare this kesari. Adding enormous amount of ghee and cashew makes it very rich and fabulous.

Ingredients:
Vermicelli/ Semiya-1cup
Milk-1 1/4cup
Water-1cup
Sugar-1/2cup-3/4cup(adjust according to your taste)
Cardamom Powder-1/4tsp
Broken Cashew-1/8cup
Ghee-1/4cup
Saffron-a pinch
Food Colour

Procedure:
1. Add a tsp of ghee in apn and roast the vermicelli until golden.
2. Transfer to a plate and allow it to cool.
3. Heat water and milk together and bring it to boil.
4. Add the vermicelli when water starts boiling. Add cardamom powder and food colour.
5. Cook on medium flame until the water is completely absorbed.
6. Soak saffron in warm milk for 10minutes.
7. Add sugar and saffron to the kesari and mix.
8. Heat ghee and fry the broken cashew until golden.
9. When the sugar melts and the kesari becomes thinner, add ghee and cashew.
10. Give a nice stir and switch off stove.
11. Kesari may seem very thin but when it cools, it comes to the correct consistency.
12. Serve and Enjoy.

Linking this to Anjali's Cakes, Cookies and Desserts.

Carrot Beans Poriyal

2012-02-26T12:06:00.000+05:30

Usually beans is prepared separately and carrot is prepared as a separate poriyal. But as my daughter likes this colour combination, I prepare it like this. This is very easy to prepare and delicious too. This poriyal finds its place in my daughter's lunch box once in a week. While adding grated coconut to poriyal, I always add it after switching off the stove. By this way, the coconut remains fresh and the poriyal looks nice.

Ingredients:
Carrot-100gm
Beans-100gm
Onion-1
Green Chilly-2
Salt-to taste
Grated Coconut-2-3tbs
Oil-1tsp
Mustard-Urad Dhal-1tsp
Curry Leaves-1sprig

Procedure:
1. Cut carrot and beans into small pieces. Chop onion and green chillies.
2. In a pressure cooker, add oil and add mustard seeds and urad dhal.
3. When they crackle, add curry leaves.
4. When curry leaves change colour, add onion and green chillies.
5. Saute until golden.
6. Add beans and carrot.
7. Add salt and 2tbs water.
8. Close the cooker and put on weight.
9. When it whistles twice, switch off flame. Release pressure and open the lid immediately.
10. Make sure that there is no water in the carrot. Add grated coconut and give a nice stir.
11. Transfer to a serving bowl.

Urulai Kilangu Varuval/ Potato Roast

2012-02-26T11:45:00.000+05:30

This is a great side dish for rasam saadam or paruppu saadam. My daughter is a fan of potato roast and I prepare it with out red chilly powder for her. Adding red chilly powder makes it hot and delicious. It is simple to prepare and can also be paired with curd rice or rotis.

Ingredients:
Potato-2
Salt-to taste
Red Chilly Powder-1/2tsp
Coriander Powder-1/4tsp
Turmeric Powder-1/4tsp
Oil-2tbs

Procedure:
1. Peel skin of potatoes using a peeler and cut into small cubes.
2. Heat oil and add the cubes.
3. Saute on medium flame until the sides start changing colour.
4. Add salt, turmeric powder, coriander powder and red chilly powder.
5. Saute on low flame until the potatoes are done. Test a piece with toothpick.
6. Serve hot along with rice and rasam.

Paneer Kebabs

2012-02-25T22:30:00.000+05:30

Today was hectic. I had to prepare food for 5 guests. I have been working the whole morning in the kitchen. When the guests left, I had to clean the kitchen and coffee time arrived. When finished with coffee, I remembered today's Blogging Marathon post. I had all the ingredients for the recipe I had in mind. So I mixed up the marinade and it was already 6PM. DH suddenly asked out for a movie, and I was sitting in the cinema hall after 15minutes. When we returned home, it was 9PM and I started preparing for the dish and there was power shut down. It came back at 9:45. I prepared the kebab after that, took snaps and I am now sitting before computer at 10:15PM. I tasted the kebabs and they were awesome. Hubby is not a great fan of big chunks of paneer. So I am the one who relishes it in home. I could never say no to these kebabs. I prepared a set with skewer rod and prepared remaining pieces in tooth pick for individual serving. Both looked great. I was in no mood to bake it in oven. So I used my non stick tawa and grilled the kebabs on stove. Aren't they beautiful?

Ingredients:
Paneer-200gm
Green Capsicum-1-2
Curd-1/3cup
Salt-to taste
Garam Masala-1/8tsp
Red Chilly Powder-1/2tsp
Garlic Powder-1tsp
Onion Flakes-1tsp
Dill-1tsp
Olive Oil-2-3tbs
Tooth Picks

Procedure:
1. Cut paneer into 1"cubes.
2. Cut capsicum into 1"squares.
3. In a bowl, mix curd, spices and salt.
4. Add the paneer and capsicum pieces and evenly coat them with the marinade.
5. Cover and set it aside for minimum 2 hours.
6. Grease a skewer rod and insert the capsicum and paneer pieces.
7. Sandwich a paneer piece in between two capsicum squares.
8. You can also insert tooth picks with one paneer and two capsicum pieces.
9. Heat a tawa.
10. Place the skewer rod or tooth picks on tawa and drizzle oil on top.
11. Grill until nicely browned. Keep on rotating the stick for even browning.
12. Serve hot along with onion rings and lemon wedges.

Mix the marinade.

Cut paneer and capsicum.

Mix with the marinade and set it aside for 2 hours.

Insert the pieces on a skewer rod.

You can also insert the pieces in tooth picks.

Grill on tawa ans serve hot.

I am linking this to Srivalli's Kebab Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Dahi Puri

2012-02-24T16:32:00.003+05:30

Dahi Puri is one of our favourite chaat. Dahi is the hindi word for curd/ Yoghurt and the main flavour comes from this sweet and slightly tangy curd. When we visit Coimbatore, we make it a must to visit DB Road where for a plate of delicious dahi puri. After I started doing chaats, I remembered those puris. As I had some puris, I prepared it at home. It was absolutely delicious and we enjoyed it a lot. Preparing these puris is very easy when you have all the ingredients at home. Before serving, remember to bring all the ingredients to the table, so that serving becomes easier. I have given step wise pictures to get a general idea of the chaat.

Ingredients:
Puri For Chaat
Chick Peas and Potato Filling
Chaat Masala Powder
Grated Carrot
Finely chopped Onions
Sweetened Curd/ Yoghurt ( mix sugar according to your taste)
Coriander Leaves Finely Chopped
Sev
Sweet Chutney

Chick Peas and Potato Filling:

Ingredients:
Chick Peas-1/4cup
Potato-1
Crushed Puris 3-4
Carrot-2-3tbs
Coriander Leaves-1tbs
Salt-to taste
Green Chutney-Add according to your taste

Procedure:
1. Soak chickpeas overnight and pressure cook until soft.
2. Pressure cook potato, peel and mash.
3. In a bowl, add the mashed potato, chick peas, carrot, coriander leaves, crushed puris, salt and green chutney(add according to your taste)
4. Mix well and use as filling.

Assembling the Dahi Puri:

Have all the ingredients ready.

Make small hole in the middle of each puri.

Fill it with the chickpea filling

Top it with a little sweet chutney

Pour generous amount of sweetened curd/yoghurt

Sprinkle carrot, onion, sev, cilantro and chaat masala powder.

Enjoy...

Paneer Moong Dhal Kebab

2012-02-24T14:02:00.000+05:30

Yesterday I did a little experiment with Paneer kebabs. That didn't come out well. It was so soft and it stuck to the skewer rod. It didn't even hold shape. So I was thinking about some binding which will make it firmer. I remember reading about moong dhal kebab in Tarla Dalal's recipe book. So experimented with it. The kebabs came out so nice. They held shape beautifully and came off the rods very easily. I brushed them with ghee and served it along with some cucumber slices. This is my first kebab made on skewer rods. I am so happy that it turned out great. Today is the second day of Blogging Marathon.

Ingredients:
Moong Dhal-1/3cup
Paneer-100gm
Onion Flakes-1tsp
Garlic Powder-1/2tsp
Salt-to taste
Red Chilly Powder-3/4tsp
Bread Slice-1
Oil-2tbs
Coriander Powder-1/4tsp
Pepper Powder-1/4tsp
Cumin Powder-1/4tsp
Ghee-For Brushing

Procedure:
1. Soak dhal for 2 hours.
2. Drain water and grind it to a coarse paste.
3. In a bowl, add the moong dhal, bread, crumbled paneer, garlic powder, onion flakes, salt and the spice powders.
4. Heat oil in a pan and add this mixture.
5. Saute till it leaves the sides and forms a ball.
6. Preheat oven to 250C.
7. Place the wire tray on the lower shelf.
8. Grease the skewer rods with oil.
9. Divide the dough into 4 equal parts and form kebabs on the skewers.
10. Place the kebabs on the tray and bake for 15-20 minutes or unti golden. Keep on rotating the rods for even browning.
11. Remove the rods from oven, brush with ghee. The kebabs will absorb the ghee immediately.
12. Gently remove them from the rods.
13. Serve along with cucumber slices and chutney of your choice.

Shape the kebabs on the rods

Bake them.

Brush them with ghee and remove.

I am linking this to Srivalli's Kebab Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Green Peas Kabab

2012-02-23T18:10:00.001+05:30

Today the second week of Blogging Marathon#13 has started. I will be posting under seven days of Kebabs theme. Kebabs are expected to originate from Persia. Usually meat or lamb are used in the preparation. Kebabs are inserted in a skewer rod and cooked in tandoor. Even tikkis come under this category. I will be posting vegetarian recipes for kebabs for the whole week. In vegetarian recipes the main ingredient can be tofu, paneer or potato. The binding ingredient can be corn flour or flour or bread crumbs. I will be grilling my kebabs in oven. Are you ready for the week long treat? The green peas kebab is a good party starter. As I have made it into small kebabs on tooth picks, you can serve it easily in a party.

Ingredients:

Mashed Potato-1/2cup

Fresh / Frozen Green Peas-1cup

Fennel Powder-1/2tsp

Garam Masala-1/4tsp

Green Chilly-2

Salt-to taste

Garlic-1pod

Clove-1

Bread Slice-2

Olive Oil-2tbs+1tbs

Procedure:

1. Place a potato inside a small bowl and place it inside a pressure cooker filled with 1cup of water.

2. Cover, switch on flame and put the weight on.

3. When it whistles, switch flame to low and cook for 10-15minutes.

4. Remove the weight and release pressure. Open the cooker and check the potato with a tooth pick.

5. If fully cooked, remove from the bowl, peel the skin and mash it with out any lumps.

6. Measure 1/2cup from it.

7. Grind together peas, garlic, green chillies and clove into a coarse paste with out adding water.

8. Add this paste to the mashed potatoes.

9. Add salt and bread slices and knead well.

10. Heat 2tbs oil in a pan and add this mixture and cook on low flame until the mixture becomes dry and the raw smell of peas is gone.

11. Divide dough into 14 equal portions.

12. Roll each portion into a small cylinder.

13. Insert each cylinder into a tooth pick.

14. Preheat oven to 250C with grill setting.

15. Place all the kebabs on the wire tray and place it on the top shelf.

16. Apply a coat of oil on the kebabs.

17. Grill until firm.

18. Serve hot along with tomato ketchup.

A close look at the ketchup dipped Kebab..

I am linking this to Srivalli's Kebab Mela.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Eggless Chocolate Cake II

2012-02-22T22:10:00.001+05:30

Today is the final day of the Blogging Marathon and I wanted to end it with my daughter's favourite cake. Yes, the chocolate cake! I bought a silicon daisy mould two months back but never baked anything in it. Today I tried it and wow, it is very nice. No greasing or dusting. The cake comes out of the mould easily. I think I am going to search for more shapes and sizes. It is very rare to get silicon moulds in Madurai. Coming to the cake, I tried out a recipe from Tarla Dalal's book. It uses both butter and oil and uses lots of baking powder. The cake was so soft and moist. It was so delicate to handle and was so delicious. I am linking this to Kid's Delight- Eggless and Vegan Bakes guest hosted by Priya and started by Srivalli.

Ingredients:
Flour-1cup
Baking Powder-3tsp
Baking Soda-3/4tsp
Cocoa Powder-1/3cup
Water-1/2cup
Vanilla Essence-1tsp
Oil-45ml
Melted Butter-45ml
Castor Sugar-3/4cup

Procedure:
1. In a bowl add melted butter, oil and sugar. If you don't have castor sugar, then add powdered sugar.
2. Whisk well until sugar dissolves.
3. Sift together flour, baking powder, baking soda and cocoa powder.
4. Add water to the butter mixture and whisk well.
5. Add the flour mixture and mix it gently using a wooden spoon.
6. Pour the batter into silicon moulds or a 7"cake tin.
7. Preheat oven to 160C.
8. Bake the cake for 15minutes if using small moulds and 25-35minutes for a single tin.
9. Check with a tooth pick. When done transfer to wire rack and allow it to cool completely.
10. Serve and Enjoy.

Linking this to Anjali's Cakes, Cookies and Desserts.