Chutney's

Roasted Channa Dhal Vada ( Pottukadalai Vada )

2011-02-08T14:48:00.000-06:00

Here is a quick and easy vada recipe.. These can be made in minutes.What is more appetizing than a hot bowl of soup and something crunchy on a cold day. The vadas are crispy outside and soft on the inside. There is no soaking and planning to make these instant super yummy vadas..

Ingredients:

Roasted Channa Dhal -- 1 cup

Rice Flour -- 4tbsp

Onions -- 1/2 cup finely chopped

Green chillie paste -- 1tsp ( or according to taste)

Ginger -- 1 inch finely chopped

Cilantro -- 4tbsp finely chopped

Curry Leaves -- 2 springs finely chopped

Asafoetida -- 2 pinches

Aniseed -- 1 tbsp

Salt -- to taste

Water -- as needed to make the dough

Oil for deep frying

Method:

Grind the roasted Channa Dhal to a coarse powder.
Add to a bowl and mix all the other ingredients to it except oil.
Add water slowly and mix to a stiff dough consistency.
Make small balls and flatten them
Heat a pan with oil
Drop in the vada slowly
Deep fry till golden brown in colour on both sides
Drain on absorbent paper and serve hot..

Yummy instant vadas are ready..

Notes:

You could use green chillies finely chopped. I prefer using green chillie paste as it is easy to serve to my little one.
You could bake them in a preheated oven at 375 degrees for 20 to 15 minutes and then broil them for 2 minutes on both sides.

Vatha Kuzhambu -- with a twist

2011-01-07T17:41:00.000-06:00

Vatha Kuzhambu is one of the favourite dish in Tamilnadu . For the authentic recipe visit the following link :
Traditional Vatha Kuzhambu

With so much of changes in lifestyle and taste the traditionally vatha kuzambu has also got a new taste. This is a recipe i saw on a TV show. The process of making this dish is entirely different from the traditional method. For those of you tired of the traditional taste , this is a treat.. Simply try this with plain rice , roasted papad and a dash of ghee or gingely oil.

Ingredients :

To make a paste :

Coriander seeds -- 1tbsp

Red chillies -- 3 to 4

Coconut -- 1 tbsp

Khus Khus seeds -- 1 tsp

Onion -- 1/2 cup chopped

For the Seasoning :

Mustard seeds -- 1 tsp

Channa Dhal -- 1 tbsp

Red chillies -- 2

Fenugreek seeds -- 1 tsp

Urad dhal -- 1 tsp

Asafoetida --1/4 tsp

Curry leaves -- 2 springs

Other Ingredients :

Pearl onions -- 10 to 15

Manathakali vathal -- 4tbsp

Tamarind paste -- 1 tbsp

Tomatoes -- 1 big finely chopped

Turmeric powder -- 1/4 tsp

Red chilly powder -- 1 tsp

Gingely oil -- 2 tbsp

Salt -- to taste
Water -- 1 cup

Method:

Heat a pan with 1 tsp of oil
Fry coriander seeds , red chilles , urad dhal, coconut and khus khus seeds to light brown. Remove and set aside.
In the same pan fry the 1/2 cup chopped onions till transparent. Allow to cool
Grind all of the above to a smooth paste, by adding very little water.
Heat a pan and add the rest of the oil to it.
Start adding the seasoning one by one and fry till light golden brown.
Then add the pearl onions to it and fry till translucent.
At this stage add the manathakali vathal and fry for a minute.
Add the chopped tomatoes and fry till it is soft and mushy.
Now add the ground paste and fry till all the raw smell goes about 5 minutes.
Finally add turmeric powder , chilly powder , salt and tamarind paste, 1 cup water and allow to boil.
Reduce heat to medium and let simmer till it becomes thick.
Serve hot..

Notes :

If gingely oil is not available olive oil or any other oil can be used.
This recipe gets its taste when more oil is added.
In case manathakali vathal is not available you and omit it.
The simmering process gives it a nice taste

Tandoori Paneer Pizza

2011-01-04T17:15:00.000-06:00

Wish you a Jolly & Bright 2011. Have a blast on the New Year and have a very happy year ahead

Wish you all a Happy New Year !!

Am back to blogging after a long time..

Here is the first recipe for the year : Tandoori Paneer Pizza ...

Ingredients :

Pizza Crust -- I used a store bought one
Tomato sauce -- 1/2 cup
Cheese -- as required

Ingredients for the topping :

Paneer -- 2 cups cut in 2 inch cubes
Capsicum -- 1 cut in square pieces
Onion -- 1 cut in squares
1 tomato -- deseed and cut into squares
Thick Yogurt -- 1/2 cup
Red chili powder -- 2tsp
Turmeric powder -- 1/2 tsp
Ginger paste -- 1/2 tsp
Garlic paste -- 1/2 tsp
Kasori Methi -- 1/2 tsp
Garam masala -- 1/2 tsp
Tandoori masala -- 1/2 tsp (Available in Indian Stores)
Juice of 1 lime
Salt to taste
Cilantro -- 2 tbsp finely chopped

Method:

Combine all the above ingredients from thick yogurt to Cilantro and mix well.
Then add the vegetables pieces and paneer,mix well till all the pieces are covered with the marination sauce. .

Leave it for 4-5 hours, preferably overnight. (I prefer keeping it in the fridge overnight).

Heat a pan on medium heat, add a tsp of olive oil and add the marinated pieces and tomato sauce to it. Boil for 5 minutes till water evaporates and it comes to a thick consistency. Let cool.

Pre-heat oven to 400 Fahrenheit

Prepare a baking sheet and unroll the pizza crust and bake for 5 minutes.

Remove from oven and top with the prepared topping, Spread the cheese evenly on top..

Bake for 10 to 12 minutes till the cheese melts and a golden crust is formed.

Serve hot..

Fried Rice

2010-05-17T08:14:00.002-05:00

After a long break i managed to blog again. Hope to be more frequent with it .To start my blogging back agin here is quick and easy fried rice recipe... This is my sister-in-law D’s recipe:

INGREDIENTS:

Basmati Rice - - 2 cups (cooked)
Onion - - 1 sliced lengthwise
Garlic -- 3 pods finely minced
Ginger -- 1/2" piece finely minced
Garam masala powder -- 1/2 tbsp
Green chilies -- 4 slit lengthwise
Mixed veggies (Carrots, Beans, Cabbage) - - 1 cup
Green Peas -- ¼ cup
Cloves -- 2
Cardamom - - 2(coarsely crushed)
Bay leaf -- 1
Ground pepper and salt - according to taste
Ghee -- 1 tbsp
Oil -- 1 tbsp
Cashews, raisins - to garnish
Coriander leaves - to garnish

METHOD:

1. Cook the rice separately.
2. In a pan heat oil and fry the cloves, cardamom and bay leaf for a minute or two.
3. Add chopped onions and sauté until tender.
4. Add the chillies, chopped garlic and ginger, sauté for another 2min.
5. Add the veggies except peas and keep frying.
6. When the veggies are 3/4th cooked, add garam masala and peas, cook till the peas turn tender and soft.
7. Finally add the cooked rice, ghee, salt and pepper.
8. Toss and adjust salt and pepper to taste.
9. Garnish and serve.

NOTES :

Adding a tbsp of lemon juice to rice while coooking makes the rice separate and white.
Adding salt to rice while cooking makes the rice taste better.

Chocolate Truffles

2010-04-26T16:32:00.000-05:00

This is from the book ' Herseys book of chocolate ' :

Ingredients:

Whipping Cream -- 2/3 cup
Semi -Sweet Chocolate Chips -- 2 cups ( 12 ounce)
Vanilla Extract - 2tsps

Suggested Coatings :

Toasted sweetened coconut flakes
Ground toasted Almonds

Method:

Pour cream into a heavy saucepan, bring just to boil.
Remove from heat
Add chocolate chips, whisk until melted and smooth
stir in extract
Pour into a medium bow Cover,
Refrigerate about 3 hours or until firm
Line a cookie sheet with wax paper
Drop chocolate mixture by heaping teaspoons onto prepared cookie sheet.
Freeze about 45 minutes or until firm.
Place the desired coatings in separate bowls.
Roll chocolate mixture between your hands o form 1-inch balls.
Rolls balls in coatings to coat.
Cover and Refrigerate for atleast 1 hour.
Before serving , let stand 30 minutes at room temperature.
Store in a tightly covered container in the refrigerator.

Fresh Corn-and-Avocado Salad

2010-04-19T14:29:00.000-05:00

Ingredients:

Fresh Corn Kernels -- 3 cups
Tomatoe -- 1 large chopped into bite size pieces
Avocado -- 1 ripe peeled and diced
Green Onion --1 finely chopped
Fresh Cilantro -- 2tbsp chopped
Olive oil -- 1/4 cup
Lime rind -- 1/2 tsp finely grated
Fresh lime juice -- 1/4 cup
Sugar -- 1 tbsp
Salt -- 1/4 tsp

Garnish : Fresh cilantro springs

Method:

Combine the first 5 ingredients in a large bowl. Set aside.
Whisk Olive oil , lime rind, lime sugar sugar and salt until blended.
Pour vinaigrette over corn mixture.
Garnish with cilantro springs.

Paneer Butter Masala

2010-04-09T18:19:00.000-05:00

Paneer Butter Masala as the name suggest is a rich creamy gravy and it is most of our favourite dish.This is such a quick and easy dish prepared in minutes. I did come across this recipe from a blog long ago but just went through the ingredients and didnt bookmark it. Just with what i could remember i have been making this , but this recipe is great and taste is just the restaurant style..

Ingredients:

Paneer Cubes : 1 cup
Onion : 1 medium
Ginger : 1 inch piece
Garlic : 2 pods
Tomatoe Puree : 3tbsp
Red chilly powder : 1 tsp
Dhania powder : 1 tsp
Tumeric Powder : 1/4 tsp
Garam masala : 1/4 tsp
Fresh cream/ Heavy whipping cream : 1/2 cup
Cashewnut paste : 2tbsp
Kasuri Methi : 1/2 tsp
Butter : 3 tbsp

Method:

Chop the onions into big cubes.
Take a microwave safe bowl, add the onions, ginger and garlic.
Sprinkle some water on it and microwave for 4 minutes.
Allow to cool and grind to a fine paste.
Heat the butter in a heavy bottom pan on medium.
Add the paneer cubes to it and fry till light golden brown.
Remove from pan and add it to a bowl of hot water to keep the paneer cubes soft.
In the same pan add the onion paste and fry for till light golden brown.
Now add the coriander powder, redchillie powder, turmeric powder,garam masala powder and roast for a minute.
Add the tomatoe paste and fry for 2 minutes.
Add salt, cashew paste , 1/2 cup water and drained paneer cubes .
Allow to boil till it thickens.
Finally add the heavy cream and allow to boil for minute.
Garnish with kasuri methi.
Serve hot with Rice or roti of your choice.

Multi grain Crepes ( Dosas)

2010-03-26T16:14:00.000-05:00

Here is a very helathy dosa. I actually got inspired from Usha to make these . Of late i have heard a lot and read a lot about the goodness of the grain Quinoa but never tried it. The moment i read Usha post of Quinao flax Uttapam i also decided it is time to try it. You can read about it here : Veg Inspirations. Here is my sligtly modified version of the dosa :

Ingredients:

Brown Long Grain Rice -- 1 cup

Quinoa grain -- 1/2 cup

Buckwheat groats -- 1/2 cup

Rolled Oats -- 1/2 cup

Urad Dhal -- 1/4 cup
Beaten Rice /Phoa -- 1/4 cup
Green chillies -- 4 (or according to spice level)
Salt -- to taste
Oil -- for making dosas

Method :

Rinse and soak all the above ingredients other than salt and oil for 5 to 6 hours.
Grind with green chillies to a thick batter consistency.
Add salt.
Allow to ferment overnight at a warm place.
Once the fermentation is over you could make dosas immediately or mix well and refrigerate.

To make dosas :

Heat a griddle or a dosa pan.
Take a laddle full of batter.
Pour it at the center and spread it out making a circle.
Pour a tsp of oil around the circumference of the dosa.
Wait for a minute and flip over and cook the other side.
Remove when it is light golden brown on both sides.
Serve hot with any kind of chutney or sambar.

The results were so good and the dosa was simply crispy and tasty. Even my little picky eater , without saying no ate it :) ..

Note:
To know more about the grain Quinoa see this link :Quinoa Grain
To know more about buckwheat click here : Buckwheat

Chocolate Chip Shortbread Cookies

2010-03-25T15:03:00.001-05:00

The original recipe is from a corn starch box. While shopping through the aisles i did see a shortbread cookie recipe. Quickly decided to give it a try , so got the cornstarch just for the recipe :) .. i know am crazy .. These are truly melt in the mouth. So yummy and tasty these are..Do give it a try.

Ingredients:
Butter softened -- 1 cup

Brown Sugar -- 1/2 cup
Pure Vanilla Extra -- 1tsp
All purpose flour -- 2 cups
Corn Starch -- 1/4 cup
Mini chocolate chips -- 1/2 cup
Sugar -- 1 tbsp

Method:

Beat butter and brown sugar and vanilla thoroughly using an electric mixer.
Gradually blend in flour and cornstarch.
Add chocolate chips.
Form 1 inch balls and place on a ungreased baking sheets.
Pour sugar on a small plate, dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Press center of each cookie with tip of a teaspoon.
Bake in a preheated 300 F oven for 25 to 30 minutes , or until bottoms begin to brown.
Cool for 5 minutes, remove to a wire rack to cool completely..

Spicy Paneer Wraps

2010-03-22T16:01:00.007-05:00

Ingredients :

For the wraps :

Whole wheat chapattis -- 4

For the filling :

Low fat paneer -- 1/2 cup cut into small cubes

Onion --1/2 cup sliced length wise

Green Bell Pepper -- 1 cup sliced lengthwise

Red Bell Pepper -- 1 cup sliced lengthwise

Cabbage -- 1/2 cup shredded

Salt -- to taste

Tandoori Masala -- 1tsp

Chili powder -- 1/2 tsp ( or to taste)

Chaat Masala -- 1/2 tsp

Green Chutney -- 2tbsp (Cilantro /Mint Chutney)

Oil -- 2tsp

Method :

Pre- heat oven to 300 degrees.
Place the paneer cubes in a tray and broil till golden brown
Remove and allow to cool.
Heat a medium sauce pan with oil.
Add the onions and fry till soft.
Now add the peppers, cabbage, salt and fry till soft.
Add the tandoori masala and chillie powder and fry for a minute.
Finally add the paneer cubes and fry.
Allow to cool.

To Assemble :

Heat one chapatti lightly on a griddle.
Transfer to a plate and apply a little green chutney over it.
Place a generous amount of the filling in the center and roll up tightly.
Repeat the same for the other chapatis too..
To Serve , warm the rolls on a hot griddle and serve..

Note:

Avoid the green chutney and reduce the spice levels , would be great for kids..

Apple ,Pear Walnut Salad

2010-03-16T13:44:00.003-05:00

Here is a quick and easy fruit salad...

Ingredients :
Apples -- 2
Pear -- 2
Fresh Orange juice -- 1/2 cup
Orange Zest -- 1tsp
Toasted Walnuts -- a handful
Raisins -- a handful
Olive Oil -- 1 tsp
Salt and Pepper to taste

Method :
For the dressing:

To a large bowl , add orange juice, orange zest , olive oil , salt and pepper.
Whisk till blended well.
Add the raisins and let it soak till you chop your fruits.

For the Salad :

Wash and dice the pears and apples to small pieces.
Add it to the salad dressing and gently stir to coat the pieces with the dressing.
Finally toss in the walnuts and stir well.
Serve as is or with a scoop of ice cream.

Note s:

To toast walnuts : Preheat oven to 350 degree F . Place walnuts in a cookie sheets and toast for 5 to 10 minutes.
OR Microwave on high for 2 to 3 minutes stirring in between.
The citrus in orange juice helps apples from decolourising..

This is off to Usha's Healthy Inspirations event : Salads http://www.veginspirations.com/2010/03/event-announcement.html

Troubleshooting Yeast Breads

2010-03-11T16:51:00.004-06:00

As promised earlier here is my post on troubleshooting Yeast Breads from the book : The Joy of Vegan Baking.

IF YOUR DOUGH DID NOT RISE :

The yeast used was too old.
The water you used to "proof" your yeast was too cold to activate it or too hot and killed it.

IF YOUR DOUGH IS TOO STIFF :

The rising location was too cool.

IF YOUR BREAD FALLS WHILE BAKING:

Your baking pans are too bright and reflect heat away from sides. Try baking in darker pans.
Your bread was not placed properly in the oven. Try baking in the center of the oven.

IF YOUR BREAD HAS A SPLIT OR BREAK ON ONE SIDE

The oven was too hot.
The rising time for the dough was not sufficient.

IF YOUR BREAD CRUMBLES EASILY :

The dough was not troroughly mixed.
You may have added too much flour.
The rising location was too warm.
The rising time was too long.
Your oven temperature was too low .

IF YOUR BREAD IS TOO DOUGHY OR MOIST ON THE BOTTOM :

You did not remove your loaf from the pan to cool on a rack after taking it out of the oven.

IF THE CRUST ON YOUR BREAD IS TOO THICK OR HARD :

there was too much flour in the dough.
the rising time was insufficient,
the oven temperature was too low.

IF YOUR BREAD IS HEAVY AND DENSE :

There was too much flour in the dough.
The oven temperature was too low.

IF YOUR BREAD IS WET INSIDE AND HAS A COARSE GRAIN:

the rising time was insufficient.

IF YOUR BREAD IS DRY AND HAS A COARSE GRAIN:

there was too much flour in the dough.
the dough was not kneaded long enough.
the dough rose too much
your oven temperature was too low.

IF YOUR BREAD HAS HOLES IN IT :

the air was not completely pressed out of the dough when the loaves were kneaded.
the dough rose too long.

IF YOUR BREAD SMELLS AND TASTES OF YEAST :

your dough rose too much.
the rising location was too warm.

IF YOUR BREAD HAS A SOUR TASTE :

the rising location was too warm.
the dough rose too long.

Butter cream Icing

2010-03-03T14:07:00.004-06:00

This is for one of my dear reader 'S ' .. Here is the recipe which i follow for most of my cakes.. I am sorry that i have no picture of my icing to post, but u can look at my cakes which has the icing on it.. Next time i mix a batch of my icing will add it to my post..

Ingredients :

Butter -- 1 cup
Confectioners sugar -- 4 cups ( sifted)
Vanilla extract -- 1 tsp
Milk --2 tbsp

Method:

In bowl cream butter with electric mixer.
Add vanilla essence
Add sugar, one cup at a time.
Beating well on medium speed.
Add milk and beat at medium speed until light and fluffy.
Cover in an airtight container and refrigerate.
This holds good upto 2 weeks.

Mein Chow Soup

2010-02-12T19:27:00.005-06:00

Had been to a friends place for dinner. It was so nice of her to show me her book collection and say pick which ever you want. I was so overjoyed . I took a book on Chinese cooking and this is from it :

Ingredients :

Vegetable Stock -- 3 cups
Tomato -- 1 tbsp finely chopped
Green Bell Pepper -- 1 tbsp finely chopped
Cauliflower -- 1 tbsp finely chopped
Carrot -- 1 tbsp finely chopped
Cabbage -- 1 tbsp finely chopped
Mint leaves -- 1/2 tsp
Cilantro - 1/2tsp finely chopped
Garlic -- 1 tsp chopped
Ginger --1 tsp

Soya sauce -- 1/2 tsp
Cornflour -- 1tbsp
Oil -- 1tsp
Pepper powder -- to taste
Salt -- to taste

Method:

Heat oil in a wok on high flame.
Add the mint leaves, cilantro , ginger , garlic, vegetables and stir fry for 2 to 3 minutes on high flame.
Add the stock, soya sauce, salt and pepper powder.
Mix cornflour in 1/2 cup of water and add to the soup.
Boil for a minute .
Serve hot..

Chocolate Oats Banana Bread

2010-02-10T16:40:00.007-06:00

Banana Bread is such a common recipe and what every one thinks of when they see over riped banana's lying on the the counter top. .. The same with me too. Wanted to bake a bananas bread to take it to a friends place but wanted to make it with a variation and more healthy too. The moment my little one heard me say i was going to bake she wanted a chocolate cake .

The original recipe was made of all purpose flour and it had 2 eggs in it. So reduced the all purpose flour, added whole wheat and oats flours and added chocolate powder to make it a chocolate bread.. and of course omitted the egg to ..

Oh the result was simply awesome.. the bread was a real melt in the mouth.. Do give it a try and let me know..

Ingredients:

All Purpose Flour-- 1/2 cup

Whole wheat flour-- 3/4 cup

Rolled oats -- 1/2 cup (processed to a powder in a blender)

Baking Powder -- 1 1/4 tsp

Baking Soda -- 1/2 tsp

Hershey's Chocolate Powder -- 1/4 cup

Salt -- 1/2 tsp

Sugar 2/3 cup

Butter -- 1/3 cup at room temperature

Milk -- 5tbsp

Vanilla extract -- 1tsp

Banana -- 2 large overripe ( mashed)

Method:

Position the rack in the center and preheat oven to 350 degree F.
Lightly grease and dust a Loaf pan. ( Approx 8 1/2 by 4 1/2 by 2 1/2 inch).
In a large bowl blend the two flours, oats, baking powder, baking soda, coco powder and salt.
In a bowl beat the sugar and butter till light and fluffy.
Beat in the milk , vanilla extract and bananas.
Combine the two mixtures, blending until the dry ingredients are moistened.
Scrape the batter into the loaf pan and bake for 40 to 45 minutes, or until a cake tester inserted into the bread comes out clean and the top is golden.
Remove from oven and cool the pan on wire rack for 5 to 10 minutes before removing the loaf from the pan.
Allow to cool on wire rack and then slice ..

Enjoy the wholesome bread ...

Baked Chaklis

2010-02-03T22:41:00.004-06:00

Here goes a recipe for all health watcher's like me.. The moment i came across this recipe i did bookmark it and give it a try. The only change i made to the recipe is that i added a teaspoon of cumin seeds and a teaspoon of clarified butter. All the others remain the same and the source of the recipe is Tarladalal.com .
Here is the link : http://tarladalal.com/recipe.asp?id=3961

TAMATAR KA SHORBA

2010-01-29T17:17:00.004-06:00

Serves : 1
Ingredients :
Tomatoes -- 2
Ginger -- 1tsp
Garlic -- 1tsp
Garam Masala Poweder -- 1/4 tsp
Bay Leaf -- 1 small
Green chillie -- 1 small or as per taste
Cumin seeds -- 1/4tsp
Cilantro Leaves-- little finely chopped
Sugar -- 1/4 tsp
Salt -- As per taste

Method:

Wash and cut tomatoes .
Cook tomatoes with ginger, garlic, green chilies ,Garam Masala and Bay leaf.
Add 1 1/2 cups of water and bring to a boil.
Simmer for 10 minutes on slow flame till tomatoes are cooked and mashed.
Blend in a mixer removing the bay leaf
Strain the mixture with a strainer.
Heat oil in a pan.
Add cumin seeds, let them crackle.
Add strained soup and season with salt.
Bring it to a boil and add sugar.
Serve tamatar ka shorba hot garnished with cilantro leaves and bread croutons.

Secrets of Baking a Good Yeast Bread

2010-01-02T20:13:00.008-06:00

Making perfect homemade yeast breads may seem intensive or time consuming.. but the fact is it is one of the most simple process. That is something which i have learnt and am learning in the process of my baking.. The fist time i baked , i still remember it was a spicy bun which i was trying to do, the end result was i had to throw away the whole batch of it as it was so hard.. That made me bake more to get what i wanted..
Recently i borrowed the book , Joy of Vegan Baking from my local library.. While flipping through the pages i did go through an interesting page which had all the details for perfecting homemade yeast breads, so thought why not make a useful post out of it, which would help all budding bakers..

So here goes some helpful hints from the book , that will make the process easy without a machine ..

LEAVE YOUR MARK :

Each loaf of bread you bake will be unique and completely your own. You infuse your very essence into each creation you make, Though your first loaf may not be aesthetically beautiful, it is special because you made it.

PROOF YOUR YEAST :

It's always a good idea to "proof" your yeast before using it to make sure it is still alive. First dissolve 1 tablespoon of sugar in a very warm ( not hot) water and then add the yeast. wait several minutes for it to dissolve and begin to work, i.e , develop tiny bubbles. if it doesn't show signs of life discard it and try another packet.

STORING FLOUR

If you use your flour fairly quickly,store it in a cool,dry cupboard. if you wont be using you flour right away particularly whole wheat flour, put it in a secure plastic bag and store it in you freezer.

TYPE OF FLOUR

Breads made with all purpose flour are fine, but you can also use bread flour - and of course, whole wheat. most bread recipes call for shaping the bread into a loaf and baking in a loaf pan, bread can be made into any shape and baked in almost any pan, you just may need to adjust the baking time.

SWEETEN IT UP

Even though you don't necessarily need it when making bread, a little sugar can bring out flavour, just as salt does. for added moisture and flavour, try agave nectar, pure maple syrup , or unsulphured molasses.

RISE AND SHINE

Breads rise best in a moist , warm environment. An ideal place to raise bread is in an oven next to a pan of steaming water. don't turn the oven on,but keep the door closed.

SALT IN DOUGH

Follow the directions when it comes to salt. Salt helps strengthen gluten,which gives bread texture, but too much salt can affect how well the yeast works.

INTUITIVE BAKING

There are really only three key ingredients you need to worry about when baking yeast bread; the flour, the liquid, and the yeast. The two other ingredients are sugar and salt, and they just bring out the bread's flavour.

MEASURING YOUR FLOUR

Give you flour a little fluff in the bag or canister with a spoon. Then sprinkle it lightly into dry cup measure. scrape any excess off with the back of a knife, but do not pack it down.

HAND KNEADING

If you're not using an electric stand mixer, turn your dough out onto a lightly floured counter.flour your hands and your rolling pins too, Turn on some music and rock the dough as you would a baby. Give the dough a quarter turn after each push, and add flour as needed.

GIVE IT A REST

When you're kneading dough, whether by hand or in your mixer, after 3 or 4 minutes, just let it rest for a few minutes. This relaxes the dough and makes the remaining kneading easier.

FIRST RISING

After the dough has been kneaded, form it into a nice round ball and place it in a greased bowl, turning it over so top has a thin film of grease on it as well. This helps keep it soft so that, as the yeast begins to grow and produce carbon dioxide bubbles, it can expand.

GO PUNCHY

After a couple of hours, give the dough a good punch to knock the gas out. Turn the dough out onto your lightly floured kneading surface and knead for a few minutes to remove any stray bubbles.

REVIVING STALE BREAD

Revive state bread by placing it inside a brown paper bag, sealing the bag, and moistening a portion of the outside of the bag with water. Place it in a preheated 350 degree F oven for about 5 minutes, and the bread will emerge warm and soft.

SLASH THE TOP

Just before you put your loaf in the oven, slash the top diagonally three or four times about 1/4 inch deep with a serrated knife. By making these cuts, you enable the bread to expand.

WASH YOUR BREAD

Instead of an " egg wash " , add a non diary milk/ regular milk wash on top of your dough and sprinkle on any of the following ; sea salt, chopped herbs,sesame seeds, poppy seeds, sunflower seeds,minced garlic or onion , chopped nuts or any thing that will complement the meal you bread will be served with.

Add a brush of melted nondairy butter/diary butter either before or after baking for a softer, richer flavored crust.

FREEZING DOUGH

Bread dough can be frozen prior to baking, either before or after it has been shaped. Freezing wont kill the yeast, but it does subdue it somewhat, so double the amount called for in the recipe.

STORING BREAD

bread kept in the fridge goes stale about four times as fast as it does at room temperature. It is best to keep in a bread box or paper bag. This will hold some of the moisture in while keeping the crust firm.If you store it in a plastic bag, it will keep the bread softer longer but encourage spoilage by holding moisture in.

FREEZING BREAD

Finished breads can be frozen successfully in heavy, airtight plastic bags.If you get them into the freezer as soon as they are completely cool, they will taste just as if they had come right out of the oven when they're thawed.

My next post would be about Troubleshooting breads..

Have a wonderful baking time..

Happy NewYear !!!!!!!!!!

2009-12-31T22:51:00.002-06:00

Wishing all my readers all the joys of this shining season as we welcome New Year once again.......

HAPPY NEW YEAR !!

Green Beans in Coconut Gravy

2009-12-16T14:14:00.008-06:00

Here is a quick and simple gravy recipe .. My original idea of the recipe was just making a simple and light gravy out of green beans.. When it was done i tasted it to realise that it was too spicy. Quickly had to adjust the taste for my little one , so added coconut milk and cashew powder which really made the dish tasty..

Ingredients :

Green Beans -- 1 cup ( Chopped into small bits)

Onion -- 1 medium size chopped

Ginger -- 1 inch piece

Garlic -- 2 pods

Tomatoes -- 2 finely chopped

Coconut Milk -- 1 cup

Cashew Powder -- 2 tbsp

Turmeric powder -- 1/4 tsp

Garam Masala -- 1/4 tsp

Chilly powder -- 1/4 tsp

Salt -- to taste

Bay Leaf -- 1

Oil -- 2 tsp

Method :

Microwave green beans for 4 min till soft.
Heat 1 tsp oil in pan.
Add onion , garlic and ginger and fry till have cooked.
Add tomatoes to it and fry for a minute.
Allow to cool.
Grind to a coarse paste.
Heat a heavy bottom pan and add the bay leaf.
Now add the paste and fry till oil separates.
Add all the spice powders and fry for a minute
Add cooked green beans , coconut milk , cashew powder and salt.
Allow to boil.
Simmer to thicken and serve hot with roti's or rice..

Fruit Bread

2009-12-12T16:03:00.014-06:00

As a kid i have enjoyed eating fresh bread from Bangalore Iyengar bakery.. These fruit breads where something even more special.. The taste is simply super and the bread super soft.. Even on my visit to India this time i made it a point that i eat these ..
I was cleaning my pantry when i found a box of these Candied Mixed Fruit , so what do u think would have flashed in my mind , and yes it made me drool over these fruit breads , i baked the fruit bread the same day.. Here is my version of it :

Ingredients :

All Purpose Flour -- 2 cup

Flax Meal-- 1 tbsp

Unsalted butter -- 1 tbsp

Warm Milk -- 1 cup

Active dry yeast -- 1 tbsp

Salt -- 1/4 tsp

Powdered Sugar -- 4 tbsp

Candied Mixed Fruit -- 1/4 cup

Saffron -- a pinch

Method :

Mix 1tbsp of sugar to warm milk and sprinkle the yeast over it.
Allow the yeast to froth , it may take 5 to 7 minutes.
Mix all the above ingredients in a large bowl
Rub in the butter to the flour so that it forms crumbs
Slowly add the milk yeast mixture and bind the flour to form a ball
If it is sticky add 1 tbsp of all purpose flour and knead well
Grease a big bowl with oil and put the dough in it and and cover it with a damp cloth
Allow to rise approximately 45 mins.
Slowly punch the dough to release the air
Shape the dough into a log shape and place it in a loaf pan
Allow to raise again
Brush the top with some melted butter for glossy finish
Bake at 325 degrees F for 45 to 60 minutes, or until a tester inserted in the center comes out clean.
Enjoy these delicious bread.

Arachu vitta sambar spice powder

2009-11-25T13:41:00.007-06:00

Arachu vitta sambar is a spice powder mix used to make sambar. The word "Arachuvitta" is a typical Tamil word which means to grind . Literally this means spices are ground freshly and added to the tamarind dhal mixture. Here is the spice powder recipe which can be made well ahead and stored for quick use..

Ingredients:

Coriander seeds -- 4 tbsp

Dry grated coconut -- 2 tbsp

Channa Dhal -- 2tbsp

Red chillies -- 2 to 3

Oil -- 1 tsp

Method:

Heat a pan with oil.
Add Channa Dal , coriander seeds and red chillies and fry till it turns golden brown in colour.
Allow to cool.
Add coconut and grind to a coarse powder
Store in an airtight container in the refrigerator.

How to use the powder :

Prepare sambar as per this method or your usual method : http://chutneys-sumathi.blogspot.com/2008/07/sambar-pigeon-pea-cooked-in-tamarind.html and instead of adding the regular sambar powder add this spice powder and allow to boil. Yummy delicious sambar is ready..

Moong Dhal Idli

2009-11-24T20:31:00.004-06:00

Ingredients:

Yellow moong dhal -- 1 cup

Grated Coconut -- 1 1/2 tbsp

Green Chillies -- 6

Mustard seeds -- 1/4 tsp

Sour yogurt -- 1/2 cup

eno salt or baking powder -- 3/4 tsp

oil -- 1 tbsp

Asafeotida -- 2 pinches

Salt -- 1 tsp ( or to taste)

Method:

Wash and soak dhal with enough water for 2 hours.
Grind coconut , green chillies , salt and asafoetida to a paste.
Grind the soaked dhal to a coarse paste.
Mix the above 2 paste and season with mustard seeds.
Mix in sour yogurt
Grease idli plates
Mix in baking powder and pour immediately..
Steam for 8 to 10 minutes..
Serve hot with chutney of your choice.

A Few Pictures

2009-10-20T15:56:00.005-05:00

My Little Princess turned 3 yesterday .. she wanted to have a Princess cake for her B'Day.. So here is a pic of the cake i baked and iced for her..

As said earlier here is Picture of my Tanjore Painting which i learned in India during my vacation:

Appam and Potato Stew

2009-10-06T15:10:00.007-05:00

Appam (pronounced [apːam] ), or hoppers, are a type of food in South Indian and Sri Lankan cuisine . It is called Appam in Kerala and Aappam in Tamil Nadu, Paddu or Gulle Eriyappa in Kannada and Appadam in Telugu. It is known as Appa in Sinhala . It is eaten most frequently for breakfast .
Appum or aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, where kal means "stone". Another form of appam is "Kallappam", where "kallu" means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pan cake. (Source Wikipedia http://en.wikipedia.org/wiki/Appam )

Ingredients for Appam :
Raw Rice -- 2 cups
Cooked Rice -- 1/2 cup
Grated Coconut -- 3/4 cup
Sugar -- 1/2 tsp
Salt to taste
Water to grind

Method:

Soak Raw rice for couple of hours.
Grind all the the above to a smooth paste using minimum water.
Allow to ferment for 12 hours or overnight.
Once the fermentation is over , add little water to the batter and mix to a consistency which is not too thick nor too watery.
Heat a appakal or a small nonstick pan
Take a laddle full of batter and pour in the center.
Lift the pan from the stove . Hold the handles and rotate the pan in a circular motion so that the batter forms a cup shape in the pan. Place back on stove.
Sprinkle some oil on top.
Cover with a lid and cook till the edges get brown.
Serve hot with potato stew or sweet coconut milk.

Ingredients for Potato Stew :

Potato -- 2 cut into cubes and cooked till soft
Onions -- 2 cut into cubes
Ginger -- 1 inch thinly sliced
Garlic -- 2 cloves thinly sliced
Curry Leaves -- few
Green chillies -- 2 or 3 slit lengthwise
Coconut Milk -- 2 1/2 cups
Oil -- 1 tsp
Turmeric powder -- 1/4 tsp
Salt to taste

Method:

Heat oil in Pan.
Add onions fry till onions start turning brown.
Add ginger, garlic, curry leaves and green chillies.
Fry for 5 minutes till good smell comes ..
Add potato , turmeric powder , coconut milk and salt .
Cook on medium flame for another 10 minutes.
Serve with Appam. .