Learning-to-cook

Chhena Poda (Paneer Cake) - For my 2nd blog anniversary

2012-05-31T04:30:00.000+08:00

Today is my blog's 2nd year anniversary and I am so happy about it. I want to thank all the blogger/non-blogger friends and followers, without whom, I would have not continued this blog. Also a special thanks to my Mom, who takes care of my 2 little kids, when i sit in blog. (Though she shouts at me sometimes, when I say plz.... she leaves me and take care of my kids.... Mom is always Mom).

For this blog anniversary, I thought of doing something special...(what-else nothing but a sweet... but not a regular one... ) Saw many our blogger friends doing Chenna Poda last month for the ICC challenge. It was a very new recipe for me and finally decided to make this and it came out good.

Ingredients

Milk - 2 litres ( I used full cream milk)
Lemon juice/Vinegar - 2 tsp
Semolina/Rawai/sooji - 1/4 cup
Raisins - 3 tsp
Cashews and Pistachios - 2 tsp
Milk - 1/2 cup
Ghee - 4 tsp
Sugar - 1 cup + 1/4 cup
Water - 2 tsp

Method

Boil the milk and when it is boiling, add the lemon juice/vinegar.
The milk gets curdled and strain the curdled milk in a muslin cloth and add plenty of water to remove the sourness of the lemon.
Allow the water to drain from the chhena/paneer for 1 hr. or keep a heavy bottomed pan on this cloth for 30 min or till most of the water drains from the chhena (paneer) (its nothing but preparing paneer - crumbled paneer).

To the chhena, add the rawa/semolina/sooji, sugar and 2 tsp of ghee and mix well.

Meanwhile, in a small pan, add 1 tsp of ghee and fry the cashews, pistachios and raisins till golden brown colour and pour to the chenna mixture.
Add the milk and mix well, to form a dough.

In order to prepare the caramel, 2 ways can be choosen (this is a bit tricky part)

1. In a pan, add 1/4 sugar and water and bring to single thread consistency and pour immediately to the greased (with 1 tsp ghee) baking pan and spread it.

2. Add the 1 tsp ghee, water and sugar to the baking pan itself and show on the stove stop/keep in oven, till the sugar melts and spread it.

(I chose the 2nd method and since it has to be done quickly, cannot able to take the picture)

After making the caramelized sugar, transfer the chenna mixture to this baking pan and bake it for 50 to 60 min.
By inserting a toothpick, check if it comes out clean without any dough sticking on it.

Allow the cake to cool, invert it, cut into slices and serve the delicious dessert.
Can be refrigerated and used within a week. (Thought of doing so, but got over within a hour)

Potato Poriyal

2012-05-28T08:00:00.000+08:00

Potato - Who will say no to this... either it is a chips, masala, fry, poriyal, etc etc... everyone loves it in one or other way definitely... and I am not exceptional to it....

Ingredients

Potato - 3 (Boiled and peeled)
Onion - 1 (chopped medium size)
Mustard seeds - 1/5th tsp
Urud dal/Black gram dal - 1/2 tsp
Curry leaves - few
Turmeric powder - 2 pinches
Chilli Powder - 2 tsp
Coriander Powder - 1/4 tsp
Salt - as per the taste
Oil - 1-2 tsp

Method

Boil and peel the potatoes and cut into medium cube sizes.
In Kadai or wok, add oil.
When it is hot, add mustard seeds, urud dal and curry leaves.
Fry for a minute.

Add in the onions and salt.
When onions becomes soft or translucent, add the potatoes.
Add in the chilli powder, turmeric powder and coriander powder.
Check for the salt and if needed add some more.
No need to add any water.

When the masala is cooked along with potato, switch off and serve hot with any kind of dish or eat as it is as I do.....

Chettinad Pepper Chicken

2012-05-24T23:03:00.000+08:00

Chettinad Pepper chicken is one of my favorite chicken dish. If my family members does not go for any choice in chicken, then I always go with this. I always love the peppery flavor in it.

Ingredients I

Chicken - 750 gms
Onion - 1 big (chopped finely)
Tomato - 1 big (chopped finely)
Curry leaves - 10 to 12
Cumin seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Cardamom - 2
Cloves - 5 to 6
Bay leaf - 1 (crushed)
Star anise - 2
Cinnamon stick - 2 (crushed)
Green chilli - 2 (chopped finely)
Ginger Garlic paste - 1 tsp
Black Pepper - 1 tsp (coarsely grinded)
Salt - as per taste
Oil - 2 tsp
Lemon juice - 1/2 tsp
Coriander leaves for garnishing

Ingredients II (For marination)

Chilli powder - 1.5 tsp
Turmeric powder - 1/4 tsp
White Pepper powder - 1/4 tsp (optional)
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1/2 tsp
Oil - 1 tsp

Method

Wash the chicken nicely with salt.
Marinate the chicken with the ingredients in II for 40min to 1 hr atleast.
Meanwhile, you can start with the recipe.
In a kadai or wok, add oil.
When hot, add the cumin seeds, fennel seeds, cardamom, cinnamon stick, cloves, star anise and bay leaves and fry for a minute.

Add curry leaves.
Add in the onion and salt and fry till onion translucent.
Add the Ginger Garlic paste, till the raw smell goes off.
Now add in the tomato and cook till it becomes mushy or the oil starts oozes out.

Now add the marinated chicken pieces and close with a lid.
Do not add any water, as the chicken itself leaves enough water to cook and it cooks with all the masala's in it.
Keep the flame in low to medium, so as to take care, it is not burnt at the bottom.

When chicken is cooked, add in the crushed pepper corns and mix well and allow to cook again for 5 min.
Add the lemon juice and switch off the flame.
Garnish with coriander leaves and serve hot with any rice or roti.

Note:

Marination enhances the taste. You can do without the marination also. If you prefer without marination, then you can add the powders, after the tomato is cooked.
Pepper can be reduced or increased as per your family taste.

Other Chicken recipes in this blog

Chicken 65

Chicken Kurma

Chicken cashew gravy

Chicken tikka in skewer

Chicken franks in Indian Style

Cauliflower Fry

2012-05-22T07:00:00.000+08:00

I was waiting for a long time, to publish this post. I used to make it often, but since I always make in the evening time, I never found good lightings to take the photo. So I keep on postponing to take a good picture of this fry. Finally, I made these by 3 pm itself last Saturday with good sun light and here goes the recipe.....

I. Ingredients

Cauliflower - 1
Salt - while cooking
Oil - for frying

II. Ingredients for making batter

Besan flour/chickpeas flour - 1/4 cup
Rice flour - 1tsp
Corn flour - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/4 tsp
Asafoetida - 1/4 tsp
Water - 1 cup
Salt - for taste

III. Optional Ingredients

Chat masala - for taste
Onion rings - for garnishing
Coriander leaves - for garnishing

Method

Wash and cut the cauliflower into small pieces.
Cook it in a vessel by adding little salt for 7 to 10 min.

Dry out the cauliflower florets.

Now in another bowl, mix all the ingredients given in Ingredients II, to form a batter ( should be thin batter ).

In a pan/vessel, add the oil and heat it.
Dip the cauliflower florets one by one and fry in the hot oil until it turns light brown in colour.

Sprinkle some chat masala on the cauliflower fry and decorate with some onions and coriander leaves.
Serve hot with a ketchup.

Note:

While cooking cauliflower, do not overcook (should not be cooked to soft). Little crunchiness should remain.

Banana Bonda

2012-05-19T03:04:00.000+08:00

This recipe, I got it from Priya's blog - Priya's Versatile Recipes. In blogger world, I think, there is no need to introduce priya as, everyone of us know her blog and her fabulous recipes. She is an awesome blogger with thousands of recipes... (Unbelievable.... isn't ). When I saw her post of this recipe, that evening itself I tried and it came out very well and everyone in our family loved it. Its very simple yet very yummy... The only difference is I didn't add honey, as I felt, the banana itself too sweet.

Ingredients

Ripe Banana - 2
All purpose flour - 1 cup
Cardamom powder - 1/2 tsp
Baking powder - 1/4 tsp
Milk - 1/2 cup

Method

Add all the above said ingredients and make into a thick batter consistency.

Heat oil in a pan and drop a spoonful of batter to the hot oil and fry till it becomes dark brown in colour.
Serve hot.

Lemon Rice - Elumichai Satham

2012-05-16T18:00:00.001+08:00

My mom used to prepare lemon rice or tamarind rice, mostly with leftover rice. I too feel it is a good alternate instead of wasting the rice. This is very simply but tastes so good.

Ingredients

Rice - 2 cups
Lemon juice - 1 (big - which yields 4 to 5 tsp)
Salt - as per taste
Mustard seeds - 2 pinch
Urud dhal (Black gram dal) - 1/2 tsp
Chana dhal (Bengal gram dal) - 1/2 tsp
Peanuts - 1 tsp (optional)
Red chillies (dry) - 2
Curry leaves - few
Oil - 2 tsp

Method

In a bowl, add salt and squeeze the lemon juice.
In a vessel, add oil, and when hot, add mustard seeds, urud dhal, chana dhal, red chillies and curry leaves.
Fry till the dhal becomes light brown colour, add in the lemon juice, give a stir and switch off the stove.
Add this to the rice and mix well.
Lemon rice is ready to serve.

This goes to my event: Dish name starts with L
and Cooking concepts - Mom's recipes by srav's
and Cooking with love - Dad by simply food and sara

Goan Shrimp Curry

2012-05-14T06:00:00.000+08:00

Here is another Goan recipe which is learnt from my friend. Since we add coconut milk or grated coconut, this will have a mild spiciness only. So it suits for people who could not eat spicy food.

Ingredients I (cleaning)

Prawns - 1/2 kg
Salt - 1 tsp
Water

Ingredients II (For marination)

Prawns - 1/2 kg
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Salt - 2 pinch

Ingredients III (To grind)

Prawns - 6 to 8 (with or without marination)
Grated Coconut - 1/2 cup
Red chillies(Dry) - 2 to 3
Cumin seeds - 1/4 tsp
Water - 1/4 cup

Ingredients IV

Oil - 3 tsp
Cumin seeds - 1/4 tsp
Onion - 1 (big - finely chopped)
Tomato - 1 (big - finely chopped)
Coriander powder - 1/2 tsp
Salt - as per taste
Curry leaves - few
Coriander leaves - for garnishing

Method

Wash and remove the black thread of the prawns.
Clean with salt.
Marinate the prawns with the Ingredients II (for marination) for 20 to 30 min.
Grind the Ingredients III (To grind) and make a paste and keep aside.
In a vessel, add oil and when hot, add the cumin seeds.
Add the onions and curry leaves.
When onions become soft, add the tomato, coriander powder and salt.
Now add in the marinated prawns.
No need to add water, as the shrimp/prawn itself leaves out water.
When the shrimps starts curling, add in the grinded paste.
At this stage, if you feel, the curry is thick, can add little water.
Allow to cook for 10 min.
When the prawns are cooked, garnish with coriander leaves and serve hot with steamed rice or chappathi or roti.

Note:

Instead of grated coconut, coconut milk can be added.
Instead of Red chillies, green chillies can be added.

Lychee Juice with blueberry n lemon punch

2012-05-11T20:30:00.000+08:00

Long time, I am planning to do this juice, but only now found the time. I usually eat the fruit as it is. After making the blueberry muffins, I find 10 to 15 blueberries remaining. So thought of adding that too. Its very simple to prepare n tastes very good.

To know more about lychee fruit - Lychee. I was so surprised to know that, 9 lychee fruit would meet an adults daily recommended Vitamin c requirement.

Courtesy: wikipedia

Ingredients

Lychees - 15 to 20 (either fresh or canned) (Personally feel fresh is better)
Blueberries - 10 to 15
Sugar - as per taste (I used 4 tsp for 1 and 1/2 glass of juice)
Lemon juice - 2 tsp (optional)
Water - 1/2 cup

Method

Remove the skin n seed of lychee and grind adding 3/4th of 1/2 cup of water.
Filter the juice in a glass.
Grind the blueberries with the remaining water and again filter it.
Mix the blueberry juice to the lychee juice.
Add the lemon juice and sugar and mix well.
Keep in fridge and serve cool.

Sandesh

2012-05-09T11:00:00.000+08:00

Ingredients

Crumbled Paneer - 1 cup
Sugar - 1/2 cup
Cardamom(crushed) - 2 to 3
Pistachios - few (for garnishing)
Saffron - few (for garnishing)

Method
Check here to make the crumbled paneer.

To the crumbled paneer, add the sugar, cardamom and knead to a soft dough.
Sugar will get dissolved by kneading.
Now transfer this to a pan (non-stick would be better), and cook, till the raw smell of paneer goes off.
Take care that the colour does not change at this time.
When the paneer mixture, turns dry, transfer it to another bowl and again knead it to dough consistency.
Now take small portion of the paneer and make into desired shapes.
Garnish with pistachios and saffron.
Sandesh is ready to be served.

Sabudana vada/Sagu vada/ Javvarisi vadai

2012-05-07T07:00:00.000+08:00

Ingredients

Sago/Sabudana/Javvarisi - 1 cup
Potato - 2
Rice flour - 3 to 4 tsp
Green chillies - 3 (chopped finely0
Chilli powder - 1 tsp
Onion - 1 big (finely chopped)
Curry leaves - few
Coriander leaves - few
Chat Masala - 1/4 tsp (optional)
Salt - as per taste
Oil - for frying

Method

Soak Sago in water for 3 hrs.
Remove the skin of the raw potato and grate it.
Squeeze out the excess water completely.
To this add the onion, green chillies, chilli powder, curry leaves, coriander leaves, salt, chat masala, sago and rice flour.

Mix it well.
When you are mixing well, it forms a dough like consistency.
Now take small balls and make into vada shape.
In another pan, pour oil, and heat it in medium flame.
Now fry the vada's in the hot oil and serve hot with tomato sauce.

Lajjatdar Paneer

2012-05-03T06:00:00.000+08:00

When I was searching some paneer recipes in net, I came across the Lajjatdar paneer by our fellow blogger Gayathri and sounds interesting and it also suits to my event and bookmarked it to give a try.... Thanks for sharing Gays... She mentioned that adding poppy seeds make it more delicious. But I do not get the poppy seed in Singapore. (Decided to get some from India on my next visit). But I feel still the paneer curry was delicious. I would definitely give a try again adding poppy seed. Do check her blog for more delicious recipes.

Ingredients

Paneer - 1 cup
Curd/Yogurt - 1/2 cup
Green peas boiled - 1/2 cup
Onion - 1 (chop finely)
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - a pinch
Salt as per taste
Sugar - 1/2 tsp
Ghee - 3 tsp
Milk - 4 tsp

To make paste

Ginger garlic paste - 2 tsp
Cloves - few
Green chilli - 2
Cardamom - 2 to 3

Method

Mix the curd/yogurt, salt, chilli powder (1/2 tsp) and paneer and marinate for 15 to 20 min.
Meanwhile, make a paste with the ingredients under the To make paste section and keep it ready.
Now in a pan, add ghee, and when hot, add the onions and saute till it becomes translucent.
Now add the paste to this.
Add the remaining chilli powder, cumin powder, turmeric powder, coriander powder.
Add water and bring to boil.
Now add the marinated paneer, boiled green peas, sugar and milk and allow to cook.
After 6 to 8 min, switch off the stove, garnish with coriander leaves and serve hot with roti or rice.

Note:

Original recipe goes with fresh cream instead of milk.
Poppy seed to be soaked for a whole night/8 hrs and added to the ingredients under To make paste section.

This goes to my event Dish Name Starts with L

Longan Jelly

2012-04-30T07:00:00.000+08:00

I have never tasted the Longan fruits in India. After coming to singapore, i have seen them in supermarkets, but never wanted to taste it, until my friend sumathi, gave me these fruits as a gift and told me I will like it. But it was in the fridge for 2 to 3 days and finally gathered guts to try it out. To my surprise I just fell in love with these Longan's. Now a days, whenever I go, to Shen siong or NTUC, I never forget to buy these cute Longan fruits.

When I announced the event Dish Name Starts with L, the first fruit which came to my mind was Longan only. Want to try something different in Longan's and thats why this recipe has born.

Courtesy: Google Images
(Asianfruitsonline.com)

Ingredients

Longan fruits/Longon fruits in syrup - 10 to 20
Agar Agar - 1 packet ( i used only half - to try for the first time )
Sugar - 1/2 cup
Vanilla essence - 1/2 tsp
Water - 3 cups

Method

Cut the agar agar into small and soak in water for 5 to 10 min.
Start boiling the water and add the sugar and mix until it gets dissolved.

Now add the soaked agar agar and the vanilla essence.
Allow to boil until the agar agar is dissolved completely.

Now in small cups or bowls, put the longans (seeds removed) and pour the sugar water mixed with agar agar.

Keep in fridge, till it becomes jelly.
Serve chill.

Note:

When you use, Longan fruits in syrup, reduce the sugar quantity.
My kids like colored ones, so i used kesari powder. Without adding colours also works fine.

This goes to my event Dish Name Starts with L

How to make Paneer/Cottage Cheese

2012-04-27T05:30:00.000+08:00

Ingredients

Milk(Full Cream) - 1 litre
Lemon juice/Vinegar - 2 tsp
Muslin cloth - 1

Method

Bring milk to boil
Add the lemon juice, and stir slowly.
The milk gets curdling.
Switch off the stove.

In a strainer, cover with muslin cloth and pour the curdled milk.
Immediately pour water and wash the curdled milk. This is to remove the sourness of the lemon juice.
Just pour the water for 3 to 4 min and wash nicely.

Now drain the water by squeezing the cloth and then place any heavy weight (I used big pressure cooker filled with water) on the cloth and keep it for 45 to 1 hr, or still the water drains off completely.
Remove the weight and cloth and the paneer is ready.

For crumbled paneer, just keep the weight for 30 min and remove and then start crumbling it with fork or spoon or even with hand.

Soya Chunks Briyani

2012-04-25T06:18:00.000+08:00

Ingredients

Basmathi Rice - 3 cups
Soya chunks - 250 gms
Oil - 2 tsp
Ghee - 2 tsp
Cardamom - 2 to 3
Cloves - 5
Cinnamon Stick - 2 to 3 (1 inches)
Fennel seeds - few
Star anise - 2 to 3
Bay leaf - 1
Onion - 2
Tomato - 1
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Garlic paste - 1 tsp
Green chillies - 3 (Cut lengthwise)
Chilli powder - 1 tsp
Coriander powder - 1/2tsp
Turmeric powder - 1/4 tsp
Biryani Masala powder - 1/2 tsp (Optional)
Salt - as needed
Lemon juice - 1 tsp
Water - 4.5 cups

Method

Wash and soak the soya chunks for 30 min.
Squeeze the water completely from it.
Soak the rice for 15 to 20 min.
In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
Add the tomato pieces, mint and coriander leaves and saute well.
Now add the soya pieces and fry.
Add all the powders mentioned in the ingredients and salt.
When the gravy becomes thick, add the water and rice.
Check for the seasoning and add the lemon juice and close the lid.
Keep the flame in low for 10 min and switch off.
Open the lid, add the ghee and mix the briyani.
Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc...

Note:

Instead of Briyani Masala, garam masala can be added.

Sending this to Sangeetha and Prabha's Show me your HITS event

Soya Chunks Cutlet (Meal Maker Cutlet)

2012-04-23T11:00:00.000+08:00

Ingredients

Soya Chunks (meal maker) - 2 cups
Potato - 1 large(boiled n peeled)
Vegetables - 1 cup ( I used mixed vegetables of corn, carrot, beans and peas)
Green chillies - 1 (chopped finely)
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Bread crumps - 3 tsp
All purpose flour - 2 tsp
Corn flour - 1 tsp
Water - 1/4 cup
Oil - for frying
Salt - as per taste

Method

Wash and Soak soya chunks in water for 20 to 30 mts.
Squeeze out the water completely.
Grind in a mixer grinder or food processor.
Cook the vegetables with little water and a pinch of salt.

Drain the water and keep aside.
Now in a big vessel, add the grinded soya chunks, chilli powder, green chillies, coriander powder, garam masala and mix well.
To this add the potato, and smash it nicely.
Now add the cooked vegetables, and salt and again mix nicely to form a thick dough consistency.

Take a small portion of the vegetable mixture and make into a desired shapes.
In a small bowl, add the all purpose flour and corn flour and mix water to it.
Now dip the cutlet to the all purpose and corn flour mix and immediately put it into the bread crumps and turn it to the other sides also, till they are well coated with the bread crumps. (click here to make bread crumps at home)

Now in a pan, pour oil and heat it.

When the oil is hot, fry the coated cutlets one by one and fry nicely, untill it is brown in colour.
Remove from oil, filter the oil.

Serve the soya cutlets with a ketchup....

Sending the cutlets to Pari's and Raji's Only even t- Snacks n Starters

Sending my Soya chunks gravy to Sangeetha and Prabha's Show me your HITS event.

Soya Chunks Gravy

Dish Name Starts with L

2012-04-21T01:21:00.003+08:00

Hi Friends,

I am back with the event again... As you all know, I was conducting the event... Dish Name Starts with ..... Since I was very busy in office as well as family side, from last Nov to Feb, I was forced to take break from blogging and continuing the event. Now I am bit relaxed and so, back again to conduct the event... Hope you all will give the same support and encourage as you did in the prevents events..

So here comes the event...

Dish Name Starts with L

There is No Special Rules except the dish name must start with L

-->any no. of archived and new entries accepted
-->link the post to the announcement page
--> try to use the logo

send ur entries to events.akilaskitchen@gmail.com with the following

your name
recipe name
recipe url
blog name
blog url
attach photo / photo url

Running Roundup

Lady's Fingers in Sao Masala
Shoba - Food Mazaa

Lettuce cups
Vidhya - Sweet Kaaram Kapi

Lotus seeds in Palak Gravy
Gomathi n Aparna - Square Meals

Ladies Finger Curry
Vaishnavi - Cooking Food 4 U

Lemon Rasam
Divya Pramil - You too can cook Indian Food

Lentil Stew/Paruppu Kulambu
Divya Pramil - You too can cook Indian Food

Li'melon cooler
Princy - Spicy food

Lemon Muffins with Lemon cream
Princy - Spicy food

Lauki ka Raita
Anjana - Maayeka

Lemon Oats
Pranati - Delicious recipes from pranati's kitchen

Lemon Poppy seed Pancakes
Pranati - Delicious recipes from pranati's kitchen

Ladies finger fry
Pranati - Delicious recipes from pranati's kitchen

Leftover Dal vada
Deeksha - Dee's Kitchen

Lauki Muffins (Bottle gourd muffins)
Shweta - Merry Tummy

Lilva Curry
Amarendra - Amu's Recipes

Lauki Dal
Priya - Spicy Thali

Lemon Rasam (Lemon Soup)
Preeti - Follow Foodie

Lebanese Okra
Shama - Easy2cook recipes

Lettuce Kesari
Jillu - Jiya's Delicacy

Lachcha Paratha
Shanthi - 7am Suvai

Lasuni Peas Palak
Supriya - Food Frenzy

Longan Jelly
Akila - Learning-to-cook

Lajjatdar Paneer
Akila - Learning-to-cook

Lychee Juice with lemon punch
Akila - Learning-to-cook

Lemon Rice
Jillu - Jiya's Delicacy

Lemon Rice using lemon salt
Preeti - Indian Kitchen

Linguine n the 2 min souce
Neetu - Neetu;s Tasty Treats

Ladies Finger Raita
Hygeena - Spicy Kitchen

Lemon Rice
Hygeena - Spicy Kitchen

Lemon Rasam
Shama - Easy2cook recipes

Lasagna
Riddhima - Culinary Vibes

Lemon Rice
Akila - Learning-to-cook

Lauki ka Raita
Preeti - Preeti's Kitchen Life

Ladies finger curry
Vendaikkai Pulikuzhambu
Poornima - Poorni Recipes

Leftover Dal's Paratha
Swetha - Shwetha in the kitchen

Laccha Paratha
Pallavi - Cook-Eat-Burrp

Lemon Poppy seeds muffins
Hema - Aromatic Cooking

Lucuma Icecream
Mireille - Chef Mireille's Global Creations

Ladies Finger curry
Kavitha - Kavi's Kitchen

Lobia Curry
Pallavi - Cook-Eat-Burrp

Milk Peda using Khoya

2012-04-18T05:30:00.000+08:00

Ingredients

Khoya - 1 cup
Sugar - 1 cup
Ghee - 3 tsp
Almonds/Badam - for garnishing

Method

Either you can use store bought khoya or check the recipe to make home made khoya here.
In a flat bottomed pan (non stick would be better), add the sugar, and khoya and start stirring well, add 1 tsp of ghee.
Keep on stirring, as the khoya, starts sticking to the pan.
Add the crushed cardamom powder.
When the ghee, starts coming out from the khoya mixture or if they become dry, remove from stove and transfer it to the greased plate. (with ghee).
Allow it to cool and make it to a desired shape.
Garnish with almonds and serve.

Note:
If you do not get khoya or do not find more time to prepare khoya, then use condensed milk, which really takes half the time in preparing the original khoya.

Paneer Tikka Masala

2012-04-16T08:53:00.001+08:00

Ingredients

Marination

Paneer - 1 cup (200gms)
Bell pepper/capsicum - 1 (big)
Curd/yogurt - 1/2 cup
Tomato -1 (large)
Onion - 1 (large)
Chilli powder - 1/4 tsp
Kasoori methi(fenugreek leaves powder) - 1/4 tsp
Salt - 2 pinches
Lemon juice/vinegar - 1 tsp
Tikka masala - 1 tsp (optional)
Oil - 1/2 tsp

Gravy

Onion - 1 (large)
Tomato - 1 (large)
Cumin seeds - 1/5 tsp
Ginger garlic paste - 1 tsp
All purpose flour/Maida - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - few
Salt - as needed
Oil - 3 tsp

Method

Cut the paneer into cubes.
Mix all the ingredients under marination and leave it for 30 mts.

While it is getting marinated, we can start preparing the gravy.
Grind the tomato in a food processor and make a puree. Keep it aside.
For gravy, take a big tawa, and add oil.
When oil is hot, add cumin seeds, onion and salt.
When the onion becomes transparent, add pinch of turmeric, ginger garlic paste and fry till the ginger smell goes off.
Now add all purpose flour and the mixture will become thick.
Now add the tomato puree and chilli powder, coriander powder and cumin powder and keep on stirring, till the oil oozes out from the mixture.
If the mixture has become thick, add more water at this stage and keep in low flame.

Now in another flat bottomed, pan, add oil and start frying the marinated paneer and the vegetables on all sides.
Add the fried paneer cubes to the gravy and add the garam masala.
Check for the seasoning and let it cook for 5 to 7 mts or till the gravy becomes thick.
Garnish with coriander leaves and serve hot with roti, nan or chappathi.

Notes

Curd/yogurt should be thick.
Adding All purpose flour is to give a silky texture to the gravy.
If you want you can add the creamer at the last stage just 2 mts before you take out the gravy from the stove.

Blueberry Muffins

2012-04-07T00:26:00.000+08:00

I had some frozen blueberries sleeping in my fridge. I already did blueberry milkshake and wanna try some different. So while searching the net, got the blueberry muffin recipe from Joy of baking. The original recipe calls for the egg but I don't prefer egg, as my mom would not eat egg, I used egg re-placer and that too, goes well.

Ingredients

Fresh/Frozen Blueberries - 1 cup
All Purpose flour - 2 cups
Yogurt - 1 cup
Sunflower Oil - 1/2 cup
Sugar - 3/4 cup
Vanilla essence - 1 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Egg Replacer - 1 tsp
Salt - 2 pinch

Method

Preheat the oven 190-200 deg Celsius( 375 F).
Make the egg paste as mentioned in the packet. I used 1 tsp egg replacer and 2 tsp water and made the paste.

To this add the yogurt, oil, essence and mix well.
In another pan, add the all purpose flour, sugar, baking soda, baking powder, salt and mix thoroughly.

Now mix the dry ingredients to the wet mixture and mix nicely without any lumps.
Now add the frozen blueberries and mix a bit.

Pour this mixture to the muffin cups and keep in the oven for 15 to 20 min, or till the tooth-stick, comes out clean.
Take the muffins out and cool down and serve.

Notes:
Original recipe goes for Canola/corn oil.
When frozen blueberries are used, do not mix very much.
Original recipe goes for 1 large Egg. I used, Orgran Gluten Free No Egg, Natural Egg Replacer.

Sending this to Srav's Spring seasonal food

Round up: Dish Name Starts With K

2012-04-04T00:35:00.000+08:00

First I apologize to all my fellow bloggers, for not posting the roundup for nearly 4 months together... Actually i am so busy in work, that I used to come at night 10 these 4 months and even need to work on Saturdays n Sundays as well, and now only slightly relaxed.... So started posting the recipes whenever I get time...

So here is the roundup for Dish Name Start With K......

Kaali Dal
Shoba - Food Mazaa

Keema Kofta Curry
Shoba - Food Mazaa

Kozhukattai
Krithi - Krithi's Kitchen

Karuveppilai Podi
Krithi - Krithi's Kitchen

Kebab Vegetables with Paneer
Krithi - Krithi's Kitchen

Kadai Mushroom
Krithi - Krithi's Kitchen

Kosambiri
Krithi - Krithi's Kitchen

Kalakand
Shilpa - Yummilicious food

Khara Idili - Tadka Idli
Nupur - Uk Rasoi

Kalakhand
Shy - Sprinkle and Stir

Kalakhand
Poonam - Kishmesh

Kobbari Bellam ladoo
Sravani - Srav's Culinary Concepts

Kheema Matar
Richa - Ambrosia

Karupatti idiyappam
Shama - Easy2cook Recipes

Karupatti Kozhukattai
Shama - Easy2cook Recipes

Karupatti Pidi Kozhukattai
Shama - Easy2cook Recipes

Karuveppilai Dosai
Shama - Easy2cook Recipes

Kaara Kuzhi Paniyaram
Shama - Easy2cook Recipes

Kezhvaragu Inipu Kozhukattai
Shama - Easy2cook Recipes

Kezhvaragu Puttu
Shama - Easy2cook Recipes

Kezhvaragu Dosai
Shama - Easy2cook Recipes

Kaara Kozhukattai
Shama - Easy2cook Recipes

Kaanchipuram Idli
Shama - Easy2cook Recipes

Kezhvaragu Kara Kozhukattai
Shama - Easy2cook Recipes

Kathirikkai Kothsu
Gayathri - Gayathri's Cook Spot

Kaddu wali dal
Shoba - Food Mazaa

Kothu Roti
Akheela - Torview toronto

Kheema paratha
Shoba - Food Mazaa

Kadhi Palak
Santhosh Bangar - Santhosh's Kithcen

Kadai Chicken tikka
Shoba - Food Mazaa

Karela Fry
Shoba - Food Mazaa

Karuveppilai Podi
Uma - My Kitchen Experiments

Kheerni
Shoba - Food Mazaa

Kesaria Paratha
Shoba - Food Mazaa

Karela Basara ji Bhaji
Shoba - Food Mazaa

Khaliat Nahal
Sadaf - My Culinary Adventures

KiriBath
Amy - Food corner

Khandvi
Shoba - Food Mazaa

Kasoori Methi paratha
Shoba - Food Mazaa

KajuKatli
Veena - Veg Junction

Kheema Samosa
Amina - Amina Creations

Kheema Seviyan
Amina - Amina Creations

Karunai Kizhangu Masiyal
Gayathri - Gayathri's Cook Spot

Kichdi
Malathi - My India Recipes

Kadle Puri Oggarane
Malathi - My India Recipes

Kalakhand
Vardhini - Zesty Paletle

Kashmiri Saag
Shoba - Food Mazaa

Kurs
Shoba - Food Mazaa

Khatta kadhi
Deepika - My Life and Spice

Kadai Paneer
Anusha - Tomato Blues

Kashmiri Curried Apple
Uma - My Kitchen Experiments

Karela curry
Ambreen - Simply Sweet n Savory

Karahi Muthi Kabab
Ambreen - Simply Sweet n Savory

Kabuli Chanay ka Salaan
Ambreen - Simply Sweet n Savory

Kharay Masaly Ka Gosht
Ambreen - Simply Sweet n Savory

Koftay ka Salan
Ambreen - Simply Sweet n Savory

Khasta Kachori
Deepika - My Life and Spice

Kiwi Dates n Cornflakes Smoothie Priya - Priya's Easy n Tasty
Recipes

Keerai Urulai Roast
Priya - Priya's Easy n Tasty Recipes

Kesari Poli
Priya - Priya's Easy n Tasty Recipes

Kambu idli
Priya - Priya's Easy n Tasty Recipes

Karuvepplillai Chicken Roast
Priya - Priya's Easy n Tasty Recipes

Kidney Beans Eggplant n Bell pepper Rice
Priya - Priya's Easy n Tasty Recipes

Karuveppillai Vengaya Chutney
Priya - Priya's Easy n Tasty Recipes

Kakarakaya Pappu
Priya - Priya's Easy n Tasty Recipes

Kathirikkai Coconut Milk Pulao
Priya - Priya's Easy n Tasty Recipes

Kadalai Paruppu Masala Sundal
Priya - Priya's Easy n Tasty Recipes

Kajjikayalu
Sree Valli - Ammaji Recipes

Kodubale
Malathi Savitha - My India Recipes

Kothambari Soppu Chitranna
Malathi Savitha - My India Recipes

Kozhukattai/Modak
Akila - Learning-to-cook

Karuvadu Vathakkal
Akila - Learning-to-cook

Kaara Sev
Akila - Learning-to-cook

Karuveppilai podi
Akila - Learning-to-cook

Kaasi Halwa
Akila - Learning-to-cook

Khara Biscuits
Akila - Learning-to-cook

Egg Balchao/Egg Cake - Goan Recipe

2012-03-27T23:23:00.000+08:00

First of all many thanks to my friend Shilpa, for introducing me to this recipe. This recipe Egg Balchao or Egg Cake, is a Goan Recipe (and ofcourse she is from Goa, she told me 2 versions. First version of the recipe I give here). I do not have that much liking to the eggs, thats why in cakes or any other baking dishes too, i prefer, eggless mostly. But after having tasted this recipe, I have become fan to this and used to prepare whenever I get a chance and each time everyone in my family likes it....

Here we go for the recipe....

Ingredients

Eggs - 4 or 5
Onion - 1 big (chop finely)
Tomato - 1 big (cut into fine pieces)
Green Chillies - 2 (cut finely)
Ginger - garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 2 pinch
Garam Masala - 1/2 tsp
White pepper - 1/4 tsp
Chat Masala - as per the wish (I used 4 to 5 pinch)
Salt - as per taste
Curry leaves - few
Coriander leaves - few
Oil - 1 tsp

Method

In a flat bottomed pan (better if non stick), add 1 tsp oil.
When oil is hot, add the onion and saute till it becomes translucent.
Add the tomato, ginger - garlic paste and green chillies, curry leaves and saute well till, the tomato becomes soft.
Now add the chilli powder, coriander powder, cumin powder, turmeric powder and salt.

Smash the tomatoes and let it cook for 2 to 3 min.
Add the garam masala and mix well.
Take care that it is not sticking to the bottom.
It should not be too thick or too watery. If the tomato paste becomes thick, sprikle little water and mix well.
By this time, the oil starts to come out.
Now break and add the eggs into the mixture one by one slowly.
Now sprinkle, the pepper powder, chilli powder, chat masala, little salt and coriander leaves.

Cover with a lid and wait for 3 to 5 min.
Now open the lid and try to shake the pan a bit, and if the egg not shaking, then Egg Balchao is done.
If it is little bit shaking also, cover the lid again and cook for another 2 min.
The harder part of the upper egg part and the juicy bottom part of the Egg cake would taste fabulous.
Taste great when Egg Balchao is hot.

Note:
You can use crushed black pepper also, as per your taste

Masal Vadai Kuzhambu

2012-03-15T22:54:00.000+08:00

For Gravy/Kuzhambu

Onion - 2
Tomato - 2
Tamarind - 1(small) lemon size
Pepper - 1/2 tsp (coarse powder)
Cumin seeds - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 2 pinch
Fenugreek seeds - 2 pinch
Garlic - 4 to 5 cloves
Curry leaves - few
Salt - as need
Oil - 3 to 4 tsp

For Masal Vadai

Kadalai Paruppu/Channa dhal - 2 cups
Ulutham Paruppu/Urud dhal - 5 tsp
Onion - 2 big
Dry Chillies - 4 (chopped finely)
Green chillies - 2 (chopped finely)
Garlic - 6 cloves (chopped finely)
Cumin seeds - 1/2 tsp
Fennel seeds - 2 tsp
Cinnamon stick - 2" (crushed to pieces)
Curry leaves - few
Coriander leaves - few
Oil for frying
Salt as per taste

Method

To prepare gravy

Soak the tamarind for 10min in hot water.
In a pan, add oil, and when it is bit hot, add fenugreek seeds.
Take half of the onion and garlic and keep aside.
Now add onion and salt and fry for 2 to 3 min.
Add tomato and garlic(crushed) and saute well.
Now add the tamarind water, chilli powder, coriander powder, turmeric powder and allow it to boil.
In mixie, add the remaining half of the onion, garlic, pepper and cumin seeds and grind to a fine paste.
Add this to the boiling gravy and allow to boil for another 20 min.
Add coconut milk and again allow to boil in less flame.

To prepare Masal Vadai

Soak the dal (kadalai paruppu) for nearly 3 to 4 hours.
Filter the water throughly.
In the mixie or food processor, grind the soaked dhall. (do not add water).
Transfer this into a big bowl and mix the other ingredients except oil.
In a kadai, pour enough oil and heat it keeping in medium flame.
Make them in to vadai shape and put it in the oil slowly.
Fry them till golden brown and put it in the boiling kuzhambu/gravy immediately, so that it soaks nicely.

Brinjal fry

2012-03-06T16:47:00.003+08:00

Ingredients
Brinjal - 4 to 5 ( I used small ones )
Chilli powder - 1 tsp
Rice flour - 1 tsp
Turmeric - a pinch
Salt - as per taste
Oil - for frying

Method
Mix the chilli powder, rice flour, turmeric, salt together.
Wash and cut the Brinjal into circle shape.
In a flat bottomed pan, add oil n heat it.
Now mix the Brinjal's into the mixture so that it is well coated on both sides.
Add the brinjal's in the oil one by one and shallow fry it.
Now dry in the kitchen towel to absorb excess oil if any and serve.
Goes well with any rice dish.

Khara Biscuits (Masala Biscuits)

2011-10-17T07:00:00.000+08:00

Ingredients

All purpose flour/maida - 2 cups
Butter/Margarine - 4 tsp (room temperature)
Salt - 3/4 to 1 tsp
Powdered sugar - 1/4 tsp
Curry leaves (cut into small pieces) - 1 tsp
Coriander leaves (cut into small pieces) - 1 tsp
Mint Leaves (cut into small pieces) - 1 tsp
Green Chillies - 1 tsp (cut finely)
Omam/Ajwain seeds - 2 tsp
Baking soda - a pinch (optional)
Milk - 3 to 4 tsp

Method

Mix the flour and ghee.
Then add all the other ingredients except milk and mix well.
Now add milk little by little till you get a smooth dough consistency.
Now roll the dough as you do for a chappathi to a 1/4 inch thickness.
Cut the dough to desired shapes and arrange it in a baking tray.
Place the dough to the preheated oven to 180 deg C.
Bake it for 15 min and check whether the sides have becomes slight brown. If so, then remove from oven, cool down.
The crispy khara/masala biscuits are ready and have it immediately or store in an air tight container.

This goes to my event: Dish Name starts with K

Note:

I used salted butter and reduced the salt. You can use unsalted butter too and adjust salt according to taste)
Quantity of milk can be adjusted so as to make a dough consistency.

Kaasi Halwa (White Pumpkin Halwa)

2011-10-14T06:29:00.000+08:00

I wanted to try this for a long time and now only I had find time for it to try. First time trying and it really came very good. I took the recipe from kamala's corner, with very little changes. Original recipe goes with milk, sugar and pachchai karpooram, but i didnt use the pachchai karpooram and used condensed milk.

Ingredients
White Pumpkin - 1/2 kg
Sweetened condensed milk - 1 can
Ghee - 1/2 cup
Cashew nuts, raisins, pista - 1 tsp each
Cardamom powder - a pinch
Saffron - a pinch (optional)
Any colour - i used green to make it different.

Method
Peel off the skin of pumpkin and Grate it.
Filter/squeeze out the water as much as you can.
Now in a big pan, add 1 tsp ghee and fry the nuts and keep aside.
In the same pan, add the grated pumpkin and start cooking it with its own water.
When its water is fully dry, add condensed milk and keep on stirring in medium flame.
Little by little add ghee to it.
Add the green colour.
Keep stirring well until the ghee, start coming out from halwa.
Now add in the nuts and raisins, mix well and switch off the stove.
Serve hot or cold (i like both)

This goes to my event Dish Name Starts with K