Vidhas Kitchen

PEARL MILLET FLAKES DUMPLING/ கம்பு அவல் கொழுக்கட்டை

2021-11-20T22:15:00.001+05:30

Millets have lots of nutrients, it helps in weight loss too. Instead of making upma I thought of making this. Tried for evening snack and it cam out so good. Kids liked it.

INGREDIENTS

Peral millet flakes / கம்பு அவல் - 1 cup

Onion - 1

Green chili - 4

Grated coconut - 1/2 cup

Curry leaves - few

Coriander leaves - few

Salt to taste

For Tempering

Oil - 1 tbsp

Mustard seeds - 1 tsp

urad dhal - 1 tbsp

Channa dhal - 1 tbsp

METHOD

Soak the flakes / Aval in water for 15 minutes. And wash it.

In a strainer add a cotton cloth and add the soaked flakes and drain it nicely. Keep it aside.

Heat oil in a pan, add mustard seeds, let it splutter. Add urad dhal, channa dhal and saute. Add chopped onions , green chilis , curry leaves and coriander leaves. saute.

Add grated coconut and salt and sauté nicely.

In a bowl add the drained flakes mixture.

Add the sautéed onions etc and mix well.

Grease the Idli plate and make balls or desired shapes and steam it for 5 to 7 minutes.

Enjoy with your choice of chutney.

DRUMSTICK SOUP/ முருங்கை காய் சூப்

2021-11-07T22:47:00.005+05:30

Everyone knows drumstick has lots if nutrients. I don't make this soup because of the tedious work of removing the flush from the drumstick. When my friend Viji told me this method , I tried this and its a hit in my home. Simple yet healthy snack. Very good as a evening snack on a rainy day.

INGREDIENTS

Drum stick pieces - 15 to 20 nos

Shallots - 10 to 15 nos

Garlic pods - 5 to 6

Ginger - 1 " piece

Bay leaf - 1

Butter - 1 tsp

pepper powder or pepper corns as per taste

salt to taste

METHOD

In a pressure cooker add butter and add shallots, garlic , drumsticks , bay leaf and sauté nicely.

Add water and cook nicely for 3 to 4 whistles.

when it cools down , remove the bay leaf, add pepper corns if you are using and grind to a paste.

Add some water to adjust the consistency , strain it and boil it .

Add salt and pepper powder if you are using.

Enjoy with bread toast.

KARUPAATI MYSORE PAK/ கருப்பட்டி மைசூர் பா

2021-11-04T21:06:00.003+05:30

I am using karupatti for lots of sweets and for coffee and tea. I usually make mysore pak with sugar.

Since I stopped using white sugar for so many years. the consistency of the burfi depends upon the nature of the palm jaggery. Mine was little chewy consistency . When I searched I found this in my good friend Jeyasri s kitchen.

INGREDIENTS

Besan / Gram flour - 1 cup

Palm jaggery - 1.5 cups or 1 1/4 cup

Oil - 1/2 cup

Ghee - 1/2 cup

Water - 3/4 cup

METHOD

Grease a tray with little ghee for pouring the mixture, I have used aluminum

foil.

In a heavy bottom pan, add the besan and dry roast .

Transfer in a bowl and add oil and make a paste and keep it aside.

In the same pan add karupatti and water , let it dissolve , strain it and boil again in a low flame.

After sometime if you touch in between your fingers you will get on string consistency.

Add the besan paste and keep on stirring , add the ghee little by little.

When it thickens add the ghee gradually.

If you drop a little it in the greased tray , you should make a ball out of that.

When it reaches the consistency pour it in the tray and let it cool and make desired shape.

THENKUZHAL ( RICE MURUKKU ) தேன் குழல்

2021-11-03T00:02:00.005+05:30

Thenkuzhal is a favorite savory at my place. I have tried with roasted urad dhal powder at home. Saw this in todays samayal in FB using boiled urad dhal. Tried it and it came out so well and crisp.

INGREDIENTS

Rice flour - 4 cups

Urad dhal - 1 cup

butter / ghee - 2 tbsp

cumin seeds or seasame seeds - 2 tbsp

hing / Asafoetida - 1 tsp

salt to taste

METHOD

In a vessel add the urad dhal , add 2 cups of water and pressure cook for 3 whistles, drain it and grind to smooth paste by adding little water.

In a wide bowl add 4 cups of rice flour , hing , salt, cumin seeds, butter or ghee and mix it thoroughly.

Add the grounded urad dhal to that and mix well.

If needed add the drained water from the boiled urad dhal or normal water and make a dough.

Heat oil in a heavy bottomed pan and make murukkus using the presser.

Store it in a air tight container.

STREET SIDE SHOP STYLE SAMBAR / கையேந்தி பவன் சாம்பார்

2021-08-30T23:20:00.006+05:30

This sambhar is easy to make and it tastes so yum. We can make this so quickly. We don't need dhal for this .Goes well with dosa also.

INGREDIENTS

Pearl onion - 20 to 25

Tomato - 3

Green chili - 1

Garlic - 5 to 6 pods

Fried gram dhal - 2 tbsp

Turmeric powder - 1 tsp

Sambhar powder - 1 tbsp

curry leaves - few

For tempering

Oil , mustard seeds, cumin seeds, fenugreek seeds

Coriander leaves for garnishing

METHOD

In a cooker add onions, garlic, tomatoes, turmeric powder and chili powder.

Add water and cook for 3 whistles.

Let it cool and ground to a paste.

In a pan add oil, mustard seeds , cumin seeds and curry leaves and allow it to splutter.

Add onion and sauté well.

Add the grounded paste add salt and cook well.

In a mixie add the fried gram dhal and make a powder.

Add the grounded powder to the gravy.

Add water and cook till it reaches a correct consistency.

கருப்பட்டி அக்கார அடிசில்/ PALM JAGGERY AKKARA ADISAL

2021-08-11T22:09:00.004+05:30

Akkara adisal is a traditional Iyyengar dish. We make this on Aadi pooram , Andal's birhtday and koodavalli in marghazi . It's cooked in milk and consistency will be semi solid. I made this today with karupaati with palm jaggery.

INGREDIENTS

Raw rice - 1/2 cup

Moong dhal - 2 tbsp

palm jaggery - 1 cup

Milk - 1 litre

Cardamon powder - 1 tsp

Saffron - few strings

Ghee - 2 tbsp

Cashew and dried grapes

METHOD

Wash the rice and moong dhal and drain the water completely.

In a pressure pan dry roast the rice and dhal till a nice aroma comes.

Add 3/4 th of the milk to that and cook for 4 whistles.

In a pan add palm jaggery add water till it covers and dissolve , strain it and keep it aside.

Once the pressure settle mash the rice well.

Add the jaggery syrup, cardamon powder, saffron , ghee and the milk and cook for 2 minutes.

It should be semi solid consistency , add milk if its solid.

In a pan heat the remaining ghee and fry cashew and dried grapes and add .

KONGU STYLE VEGETABLE KURMA

2021-08-06T23:11:00.007+05:30

Usually I make potato kurma , this kurma has a differnt taste and it had become our family's favorite.
Goes well with idli, dosa and idiyappam.

INGREDIENTS

Pearl / small onion - 10 nos

Tomato - 2 nos

curry leaves few

Potato - 1

Carrot - 1

Cauliflower - few florets

Peas - 1/4 cup

Beans - 5 nos

To grind

Grated coconut - 1/2 cup

Pearl onion - 10 to 15 nos

Garlic - 5 to 6 pods

Fennal seeds - 1 tsp

Coarinder seeds - 1 tsp

Cashews - 4 nos

Fried gram dhal - 1 tbsp

Poppy seeds - 1 tsp

Cinamon - 1 " piece

Red chili - 6 to 8

METHOD

In a mixie jar add all the ingredients given to grind and make a paste.

Cut all the vegetables , boil the potato .

METHOD

In a pan add oil mustard seeds and urad dhal, add onions , tomatoes and saute well.

Add the grounded paste, salt and cook till the raw smell goes.

Add the vegetables and cook and add the boiled potatoes.

Cook for few minutes adjust the consistency and garnish with coarinder leaves.

KARA CHUTNEY / கார சட்னி

2021-07-23T22:39:00.003+05:30

I am making this chutney for so many years but not posted in my blog. Want to document this for my kids. This chutney goes well with idli , dosa etc.

INGREDIENTS

Onion - 1

Tomato - 2

Red chili - 7 to 8 (adjust according to your taste)

curry leaves - few

Salt to taste

Oil - 1 tbsp

Mustard seeds - 1 tsp

urad dhal - 1 tsp

METHOD

Soak the red chilis in warm water for 10 minutes.

And grind to a paste.

Heat oil in a pan and temper with mustard seeds , urad dhal and curry leaves.

Add chopped onions and sauté.

Add chopped tomato or grounded tomato and sauté well.

Add the grounded red chili paste and salt to that and cook well till the raw smell goes.

Add water and cook till it reaches the current consistency.

Serve with idli or dosai.

BOOST BESAN BURFI WITH PALM JAGGERY

2021-03-26T18:05:00.003+05:30

Made this during navarathri, it was in the draft for so long. you can try this with bournvita also.

Adopted from Raks kitchen. Substituted sugar with palm jaggery.

INGREDIENTS

Besan / gram flour 3/4 cup

Palm jaggary - 3/4 cup

Boost - 2 small sachet (5rs.) Or 1/4 cup

Ghee - 1/4 cup

Cashew - 10 to 12.

METHOD

Grease a tray or a plate , keep it ready for pouring the mixture.

Cut or break the cashews.

In a pan add ghee , when it melts , add besan/gram flour to that and fry the gram flour nicely , till the raw smell goes and nice aroma comes. Make sure that the flame is low. Stir continuously. Keep it aside.

In a pan add 3/4 cup of palm jaggery and add water to cover it. Boil it and bring it to one string consistency.

When it reaches add the roasted gram flour , mix well , add the boost to that and mix well.

Keep the flame in low, add the cashews and mix well . Add a small drop to the greased tray if you can roll nicely, that s the stage. Pour the mixture on the tray.

Let it cool, when it is little warm cut into pieces.

PACHAI MOAR KULAMBHU/பச்சை மோர் குழம்பு

2020-12-25T22:11:00.003+05:30

Pacha moar kulambhu is easy to make , no cooking is needed. That is why the name . Learnt this from my friend chitra . Everyone in my family loves this. Easy to make and taste yum too.

INGREDIENTS

Coriander leaf - 1 bunch

Green chili - 3 to 4

Hing - 1/2 TSP

Grated Coconut - 2 tbsp or 4 pieces

Salt as per taste

Curd - 1 cup

Coconut oil - 2 tbsp

Curry leaves - few

Mustard seeds - 2 tsp

METHOD

Combine the coriander leaves, salt, hing, green chili, coconut in a mixer and make a paste.

Beat the curd nicely and add this mixture to the curd.

Heat coconut oil in a pan , temper the mustard seeds and curry leaves.

The smell of the curry leaves will infuse in the oil and give a nice flavour to the mix.

Enjoy with sevai or iddiyappam.

BAKERY STYLE BUTTER COOKIES (EGGLESS)

2020-09-07T13:10:00.011+05:30

These cookies are very delicate and delicious - a perfect balance of sweet and salty. They will remind you exactly of the biscuits at tamil bakeries. They are very easy to make! This recipe was from Gayathri Kumar

INGREDIENTS

All Purpose Flour / Maida – 130 gm (1 cup)
Custard Powder/Corn flour – 1 1/2 tbs
Baking Powder – 1 tsp
Salt – 1/2 tsp
Butter – 100 gm
Powdered Sugar – 50 gm
Vanilla Essence – 1/2 tsp

Video Link of Vidhas Kitchen

METHOD

In a bowl mix together maida, custard powder, baking powder and salt. Set aside.

In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.

Add in the flour mix and gently mix to form a smooth dough.

Place the dough between two parchment papers and roll into a 1/4″ thick disc.

Using a cookie cutter, cut them into rounds and gently transfer them to a parchment lined tray. Do this until you have no more dough left

Once all the dough is used up, place the tray in fridge for 30 – 45 minutes.

Preheat oven to 175°C.

Bake the cookies for 10 minutes.

Remove them and allow them to cool on a wire rack

Store these cookies in an airtight box and enjoy with a cup of tea or coffee!

DRUMSTICK LEAVES POWDER / MORAINGA LEAVES POWDER /

2020-06-13T21:17:00.002+05:30

Drumstick leaves my mom used to make stir fry with garlic. Nowadays in shops i saw Morainga powder sold. I thought of making it like curry leaves powder which can be added to rice and have.

I make this Powder and keep it handy. Some days if i feel tired , will mix with rice and serve with chips or vadam. Healthy dish too.

Facts about Drumstick leaves.

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein.^[20]^[21] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate^[22] though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount. The leaves are cooked and used like spinach.

INGREDIENTS

Drumstick leaves - 1 cup

Red chilli = 4 to 5

Urad dhal - 2 to 3 tbsp

Channa dhal = 2 to 3 tsp

hing - small piece / 1 tsp

salt to taste

oil - 1 tsp

METHOD

I microwaved the leaves till it turns crispy. You can sundry too.

In a pan add oil , red chili and saute.

After 1 minute add urad dal, channa dhal and saute till it turns golden brown.

Add the drumstick ;eaves and saute for a minute.

Grind to coarse powder.

Keep it in a airtight container.

If you want you can add garlic pods too.

BESAN WALA BINDI /OKRA COOKED WITH GRAM FLOUR

2020-05-18T22:51:00.002+05:30

Kids love Okra/ladysfinger. I usually make Bhidh dho pyaza for rotis. This recipe i saw in Foods and flavours channel. Tried and it tasted nice. It goes well with rice also.

INGREDIENTS

Bhindi / ladys finger 500 gms

Besan/ gram flour - 3 tbsp

Onion - 1 chopped
Ginger finely chopped - 1 tbsp

Green chilli finely chopped - 1 tbsp

red chilli powder - 1 1/2 tsp

salt to taste

oil - 1 tbsp

METHOD

Wash , dry and cut the ladys finger into 1/2 inch pieces.

In a bowl add besan , salt and water and mix well , beat nicely for 2 minutes. It should be dosa batter consistency.Let it sit.

In a pan heat oil, add ginger , green chilli, add the chopped onions and saute well.

Add bhindi , salt , turmeric powder, red chili powder and saute well. close and cook for 3 to 4 minutes.

When the bhindis cooked , bring them to the centre and pour the besan mixture around the bhindi.

Close and cook for 4 minutes.

After 4 minutes the besan / gram flour mixture will be cooked well.

Slowly with the help of a spatulla break it and mix well with the vegetable.

Enjoy with rasam rice or roti.

BAKED DOUGHNUTS

2020-05-07T23:09:00.004+05:30

This was a very easy and fun recipe that we tried out during quarantine when we had a doughnut craving. I hope you enjoy this recipe!

Check out the recipe video:
https://youtu.be/h3u5J6cuLAQ

INGREDIENTS:

DOUGHNUTS

All Purpose Flour (Maida) - 170 gm (1/2 cup)
Sugar - 20 gm (2 tbsp) (Plus 1 tsp for proofing yeast)
Salt - 3 gm (1 tsp)
Active dry yeast (3 tsps)
Milk - 135 ml (1/2 cup)
Water - 20 ml (1/8 cup)
Oil - 20 ml (1/8 cup)

WHITE CHOCOLATE GLAZE

White chocolate - 250 gm (1 cup)
Fresh cream - 25o ml (1 cup)

CINNAMON SUGAR

Sugar - 1/4 cup
Cinnamon - 2 tbsps

METHOD:

In a bowl, mix together the yeast, 1 tsp of sugar and 1/2 cup of lukewarm milk. Mix well and set aside for 5 to 10 minutes.

Mix 2 tsps of milk, oil and water in a bowl and set it aside.

In another bowl, mix the flour and sugar. Make a well in the middle and pour in the yeast mixture and the water, oil mixture.

Start mixing the flour with the liquid and start to form the dough.

Add in the salt mixed with a little water and continue kneading for a few minutes.

Transfer onto a floured surface and knead for 10 minutes.

Once you've formed a smooth, non-sticky and elastic ball, place it in a greased bowl and cover with plastic wrap. Set aside for 1 hour to rise.

Take out the dough and punch it. Transfer onto a floured surface and knead for 5 minutes.

Start shaping the dough into a rough circle, which is 1/2 and inch thick around.

Cut out the doughnuts, using a cookie cutter that is 2.5 inches wide and using a bottle cap for the centre.

Place the doughnuts onto a greased baking tray, cover them with a damp cloth and let rise for 30 minutes.

Preheat the oven at 200 degree celsius for 10 minutes.

Once they have risen, brush them with milk and bake at 200 degree celsius for 10 minutes until it is golden brown.

Wait till the doughnuts cool before decorating them.

WHITE CHOCOLATE GLAZE

In a bowl, microwave together the chocolate and the cream and mix them together.

To decorate the doughnuts with this, dip the cooled doughnuts in the glaze. Decorate with sprinkles if needed.

CINNAMON SUGAR

Mix together the sugar and cinnamon.

To decorate the doughnuts with this, dip the doughnut into melted butter first and then dip it into the cinnamon sugar.

These doughnuts are soft and fluffy and very enjoyable. I hope you enjoy this! Let me know if you've tried this.

WHOLE WHEAT CHEESY GARLIC BREAD

2020-05-07T22:59:00.005+05:30

This was a recipe that Janani learnt in a whole wheat baking workshop. It's very easy to make and is a treat that everyone will enjoy.

Check out the youtube link
https://youtu.be/mOBowdQB37Y

INGREDIENTS:

LOAF

Whole wheat flour - 250 gms (2 cups)
Active dry Yeast - 3 gm (1/2 tsp)
Sugar/Honey - 1 tsp
Salt - 1 tsp
Water - 150 ml (3/4 cup)
Oil/Butter - 3 tbsps

FILLING

Cheese - 1 cup
Chilli flakes - 2 tsp

GARLIC BUTTER

Butter - 1/4 cup
Oregano/Dried herbs - 2 tbsp
Garlic - 3 to 4 cloves

METHOD:

GARLIC BUTTER:

In a bowl, mix melted butter, oregano and finely chopped garlic. Set aside.

LOAF

In a bowl, mix yeast, sugar and 1/4 cup lukewarm water. Let it sit for 5 to 10 minutes.

Mix flour, salt and the yeast mix. Start kneading while slowly adding water.

After kneading for some time, add the oil and knead for 5 to 10 minutes.

Transfer it onto a floured surface and knead for 5 minutes more.

Once the dough has been kneaded into a smooth, non-sticky ball, place it in a greased bowl, cover with cling wrap and let it rest for 30 minutes to rise.

Once the dough has risen, punch the dough to release the excess gas.

Transfer it onto a floured surface and knead for 5 more minutes and shape it into a ball.

Using a rolling pin, gently press down on the dough and start to roll it out into a rough rectangular shape, about 1/4 of an inch thick.

Once you are happy with the shape, start lining one half of the dough with the cheese and top it off with the chilli flakes.

Fold the remaining dough over the cheese and pinch the edges shut to prevent the cheese from spilling.

Transfer onto a greased baking tray

Brush the loaf with Garlic butter.

Let the loaf rest for 20 minutes to rise again. In this time, preheat the over to 200 degree celsius.

Score the top of the loaf with a knife and bake at 200 degree Celsius for 20 minutes.

Once it's baked and golden brown, take it out of the oven, slice and serve.
Enjoy this treat while it is nice and warm.

I hope you enjoy this recipe! Let me know if you've tried it!

MILAGU KUZHABHU / BLACK PEPPER KUZHABHU

2020-04-21T16:29:00.002+05:30

A tangy gravy with goodness og black pepper.

This kuzhambhu is my family 's favourite. When you have travelled and come after so many days, this one is perfect for the stomach. Usually the combination is sutta appalam. My kids like with paruuppuusili .

INGREDIENTS

Tamarind - one lemon size
Salt to taste
Turmeric powder - 1/4 tsp

To roast and grind

Black pepper - 2 tbsp
Red chili - 2 to 3
Toor dhal - 1 tbsp
Urad dhal - 1 tbsp
Hing - 1/2 tsp
Curry leaves few ( optional)

For Tempering

Sesame oil - 1 tsp
Mustard seeds, curry leaves

METHOD

Soak tamarind and extract juice .

In a iron kadai or mud pot add tamarind extract, salt and turmeric powder, let it boil in a slow flame.

Meanwhile, in a pan add 1/2 tsp of oil, add red chili and pepper. After 30 seconds add urad Dhal and toor dhal. Saute till the dal turns into golden brown, add curry leaves. Add the hing and switch off the gas.

After it cools down, grind to a paste.

Add this paste to the boiling tamarind water, and cook for 3 to 4 minutes.

The gravy will become thick , taste and adjust for salt.

In a pan add oil and temper mustard seeds and curry leaves.

Add it to the kozhambhu.

Enjoy with hot rice, with a drop of ghee.

Good combination is paruppuusili.

BUTTERMILK WITH A TWIST

2020-04-17T17:50:00.001+05:30

My husband's lunch contains fruit and buttermilk. My dad used to make this in summer. I grind the ingredients and make it as ice cubes. So that its easy to pack lunch early morning.

INGREDIENTS

Coriander leaves - 1 bunch
Amla/gooseberry - 5 to 6
Green chili - 1to 2
Ginger - 1 inch piece
Shallots - 4 to 5
Hing - 1 tsp
Salt to taste
Water 250 ml

METHOD

Combine all the ingredients in a mixie and grind to a paste by adding water.

Sieve the juice and pour it in ice cube maker and freeze it.

Your handy green ice cubes is ready.

In a glass take one tbsp of curd add little salt and water. Mix it add one ice cube to it. Yummy buttermilk ready to quench your thirst.

KURKURE BHINDHI (BAKED)

2020-04-17T17:43:00.001+05:30

All are at home and something or other I have to make for evening snack. Instead of deep frying I thought of baking it. Turned out very nice and crisp.

INGREDIENTS

ladys finger - 250 gms

Gram flour - 1/2 cup

Rice flour - 2 TSP

Turmeric powder = 1/2 tsp

chilli powder - 2 tsp

Salt to taste

oil - 3 tsp

METHOD

Slit the ladys finger in to thin pieces as show in the picture and try to remove the seeds as much as possible.

In a bowl combine the ladys finger, turmeric powder, salt and chilli powder. Let it sit for 10 minutes.

Add gram flour, rice flour , oil and mix well.
Preheat the oven for 10 minutes at 200 degrees .

In a baking tray spread aluminium foil, and spread the ladys finger evenly.

Bake it for 10 to 15 minutes , stir in between.

If it hasn't done cook for few more minutes.

NOTE

cooking time may be differ according to oven.

you can add chat masala or gram masala.

CURRY LEAVES POWDER / KARUVEPPILLAI PODI

2020-04-15T22:40:00.001+05:30

I make this Powder and keep it handy. Some days if i feel tired , will mix with rice and serve with chips or vadam. Healthy dish too.

INGREDIENTS

Curry leaves - 1 cup

Red chilli = 4 to 5

Urad dhal - 2 to 3 tbsp

White seasame seeds - 1tsp

hing - small piece / 1 tsp

salt to taste

oil - 1 tsp

To watch the video click here.

https://youtu.be/TLTjBwkUT-o

METHOD

In a pan add sesame seeds and saute till it splutter.Keep it aside.

In the same pan add oil , red chili and saute.

After 1 minute add urad dal and saute till it turns colden brown.

Add the Curry leaves and saute for a minute.

Combine sesame seeds and the curry leaves and grind to coarse powder.

Keep it in a airtight container.

VEGETABLE KOTHU PAROTTA

2020-04-13T18:10:00.000+05:30

This dish is one of my favorite , which I order when I go out to eat out. I made this from some leftover paarathas for evening snack.

INGREDIENTS

Parotta - 4

Onion - 1

Tomato -1

Capsicum -1

Turmeric powder - 1/4 tsp

Chili powder -1 tsp

Garam masala - 1/4 tsp

Salt to taste

Oil, mustard seeds, urad dhal

METHOD

Cut the parottas into small pieces.

In a pan add oil, mustard seeds and urad dhal. After it splutters add chopped onions, saute it. Add chopped tomato, turmeric powder, chili powder and salt to it.

When the raw smell goes add chopped capsicum and saute well.

Add the parottas and mix well.

EGGLESS CHOCOLATE CAKE

2020-04-05T22:23:00.001+05:30

My daughter's birthday was on 2nd April. Lock down period so we can't go out. I thought will try to make a egg less cake since its Ramanavami too. While browsing I came through this recipe in K kitchen (Chef Kunal Kapoor). I tried for the first time and I am so happy that it came out so good.

INGREDIENTS

All purpose flour / Maida - 200 gms / 1 cup

Sugar - 200 gms / 1 cup

Butter - 200 gms / 1 cup

Curd - 180 gms/ 3/4 cup

Vanilla essence - 2 tsp

Cinnamon powder - 1 tsp

Cocoa powder - 4 tsp

Baking powder - 1 tsp

Baking soda - 1 tsp

For Ganache:

Baking Chocolate - 250 gms

Cream - 250 ml

METHOD

In a bowl combine butter and sugar and whisk it for 3 to 4 minutes.It will turn fluffy.

Add the curd and whisk it again for a minute.

Add vanilla essence and cinnamon powder.

In another bowl , add maida, baking powder , baking soda and cocoa powder.

Using a seive, add the dry ingredients to the butter mixture.

Fold the batter and mix well. Mean while pre-heat the oven to 180 degree for 10 minutes.

Nicely grease the cake tin liberally with butter, and pour the batter and level it.

Bake the cake for 30 to 35 minutes in 180 degree. Prick with a tooth pick and check it has done.

Let it cool.

Loosen the sides of the cake and turn it onto a wire rack. Let cool before decorating.

FOR GANACHE

Combine cream and chocolate in a bowl and microwave it for thirty seconds

Stir until all the chocolate has completely melted

To decorate the cake, just pour the Ganache on top and drip over the sides. Top with toppings of your choice (I used rainbow sprinkles)

This recipe yields a lovely chocolatey cake with a delicate crumb and a soft texture. This is easy to do and very enjoyable

WHOLE WHEAT PAV BUNS

2020-04-02T22:38:00.000+05:30

It's blessing to have a daughter is interested in cooking and helping you out. My daughter was interested in baking and she stared trying lot of recipes. She went to a workshop for whole wheat baking and learnt a lot of recipes. She made this pav buns from that recipe.

INGREDIENTS:

Whole Wheat Flour 450gms
Active Dry/ Instant Yeast
5gms
Salt 1 tsp
Honey 1 tsp
Water 270ml
Oil 2 tbsp
Gluten/ Boiled potato
2 tbsp/100gms

Milk 2 tbsp

METHOD:

In a bowl, take lukewarm water. Mix sugar and yeast and let it rest till it froths.

In another bowl, take flour, salt and add the yeast solution to it. Start kneading the dough by adding water.

Keep this dough in a greased bowl and cover it with cling wrap. Let it rest for 30 minutes for the dough to double in volume.

Now, take this dough out on dusted surface and punch it. Knead the dough for 2 minutes. Divide the dough into 12 equal portions, shape each portion into a smooth ball with all open edge sealed on one bottom.

Place the shaped balls into a greased baking tray by leaving some space in between. Brush them with milk and let them rise on a warm place until double in volume (20 minutes).

Meanwhile, preheat the oven at 200 degree Celsius (for a minimum of 10 minutes)

Bake the buns at 200 degree Celsius for 25 minutes.
(If you feel that the buns are browning too fast, then cover with aluminium foil and continue to bake)

When baked, brush the pav buns with butter and let them rest on a wire rack until cool

TOMATO SAMBHAR FOR IDLI/DOSA

2020-03-31T17:33:00.000+05:30

This recipe I make often at home, somehow i did not blog it. During lock down everyone is looking for a simple and easy recipe to make. I thought will post this.I have tried making a video with voice over, first attempt. It taste yum with Idli and dosa. I

I have made a video of the tomato sambhar. My first attempt too.

INGREDIENTS

Onion - 1

Tomato - 3

Green chili - 1

Coconut - 2 tbsp

turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

salt to taste

oil 1 tsp

Method

In a cooker add chopped onion and slit green chilli.

Grind the tomatoes and add to that.

Add turmeric powder, red chilli powder and salt.

Close the cooker and leave it for 3 whistles.

Open the cooker and add grounded coconut. Let it boil for 2 to 3 minutes.

In a pan add oil, add fennel seeds and curry leaves.When it splutter add to the sambhar.

Enjoy with idli or dosa.

(if you don't like fennel seeds , replace with jeera)

INSTANT BADHAM/ ALMOND MIX POWDER

2020-03-12T12:31:00.002+05:30

My daughter is allergic to aavin milk. So i give her only A2 milk. But nowadays she stays in hostel on and off , so i made this instant powder. if you mix with hot water, your badham milk is ready. She says sometimes she has as it is, it taste yumm.

INGREDIENTS

Almonds/ Badham - 1 cup

Milk powder - 1/2 cup

Palm sugar - 3/4 cup

METHOD

Spread the almonds in a baking tray/ or dry roast in kadai.

Roast in the oven for 5 to 7 minutes.

Roast till the almonds slightly cracks, you can see in the picture. You should not burn it.

Grind in mixie , pulse it. if you grind too much the almonds leave oil.

Add milk powder to that mixture.

Add the palm sugar to that mixture.

Mix well and store it in a air tight container.

NOTE

Adjust sugar and milk powder according to your taste.

You can add ordinary sugar too.

MIXED VEGETABLES PICKLE

2020-02-29T22:28:00.002+05:30

Pickle is my family's favourite. My kids love this mixed veg pickle with parathas and with curd rice too. Was in my bucket list for long time and made it now. I had this recipe in my cook book, don't know from where i noted it down. I have made cut mango pickle, punjabi mango pickle. star gooseberry pickle. Aam ka Chunda.

INGREDIENTS

Cauliflower florets - 1 cup

Carrot - 2 medium size

Raddish - 2 medium size

Peas - 1 cup

Turnip - 2 medium size

Green chilli - 1/2 cup ( chopped in 1 " pieces)

Ginger cut into thin strips - 1/2 cup

Garlic pods - 1/2 cup (Optional)

Mustard oil - 3 to 4 cups

Turmeric powder 2 tsp

Red chilli powder - 3 tsp

Hing - 2 tsp

Salt - 4 to 5 tsp

INGREDIENTS FOR MASALA

Yellow Mustard - 4 TBSP

Cumin seed - 2 TBSP

Fennel seed - 2 TBSP

Kalonji/onion seeds - 2 TBSP

Ajwain /carom seed - 2 TBSP

Methi/ fenugreek - 2 TBSP

Lemon juice -1/4 cup or vinegar

Combine all in a mixer and grind coarsely.

METHOD

wash the vegetables and cut in to 1" long pieces.

Soak the cauliflower florets in a bowl of salt water to ensure there is no worms in that.

Dry all the vegetables in a kitchen towel, for half an hour.

Add salt to the vegetables and keep it aside for 3 hours.

Then drain the vegetables in a colander, to remove the water in the vegetables.

In a pan heat the mustard oil and let it boil till smoke comes.

Switch off the gas when it smoky hot.Take 1 cup of oil and keep it aside.

Add turmeric to the oil.

Add chilli powder to the oil.

Check the heat of the oil, if its not hot enough , keep in medium flame .

Add the grounded masala to the oil.

Saute the masala carefully, it should not get burnt.

Add the masala with the oil to the vegetables.

Add lemon juice to the vegetables. ( You can add vinegar too)

Mix well with the vegetbles. Check for salt and spice and add if needed. Use the oil which we kept aside and saute the chili powder . add to the vegetables.

Cover the bowl with cloth and keep it under the sunlight for 3 hours.

NOTE: The vegetables i used measured nearly 500 gms . if you are using lesser quantity , reduce the masala according to that. You can grind and store the masala for further use also.

Store it in a air tight container. Use a dry spoon always.

Enjoy with roti, paratha and curd rice.