Easycooking

Raw Mango Chutney - Ambuli Chutney

2013-05-22T08:50:00.000+05:30

The only silver lining in this excruciating Chennai summer I would say is,the arrival of mangoes.The king of fruits can make the harshest of summers bearable with its mere name.So as I sat awaiting kilos after kilos of fresh,juicy mangoes,I got a huge bag of raw mangoes from a friends' farm.Now I was confused.

I love to eat raw mangoes as is,smeared with some red chilly powder,salt and coconut oil.I ate it too,till my teeth started shivering at the mere mention of raw mangoes.Then I started thinking of ways to use up the raw ones to make way for the ripe ones.Bottles of Chundo were made,instant pickles were made and bottled up and now what?

As always,amma came to my rescue by not giving one but two recipes for a chutney.Now how could I forget this one?Raw Mango sour chutney which goes perfectly well with a bowl of kanji or even with fluffy idli.I,of course,can eat the chutney as is.

Raw Mango Chutney/Ambuli Chutney/Pacha Manga Chammanthi

Ingredients

Raw Mango - 1/4 cup,peeled and chopped
Grated coconut - 1/4 cup
Green chilly - 1
Salt to taste
Coconut oil - to drizzle

Method

Grind together coconut,chilly and salt till coarse without adding water.

Mix in the chopped mango and pulse for 10-15 seconds till everything comes together.
Just before serving,drizzle some coconut oil on top.

Cinnamon Rolls

2013-05-20T08:40:00.000+05:30

How many times have you postponed making something you really wanted to try,fearing it may not work well or it may not rise to your expectations?I have and I regret postponing cinnamon-rolls-project for so long.because it is just so delicious and I wonder why I feared it so much.

Cinnamon is one of my most favorite spices.I add it to my cookies,cakes,muffins,breads,milkshakes and even to my regular cup of tea.The fragrance of the spice is just so warm and earthy!I have shook my misgivings to yeast baking,mostly thanks to the bread baking we do once in a month WKtB.The availability of good quality yeast also adds up to the success ratio.

A while back,I received a Giveaway package from Ria who sent me a delicious batch of Cinnamon rolls.Then and there I decided I should try it out too,in my kitchen but as always,it went deep down in my bookmarked folders and was completely forgotten.Out of the blue one day,I decided I am going to bake a batch and that's it,a fresh,fragrant batch of perfectly risen and browned Cinnamon rolls came out of my oven too,it was time to pat my back for I was worrying unnecessarily about something so simple!

Cinnamon Rolls
Recipe source Ria;Original recipe from Allrecipes

Ingredients

Milk - 1/2 cup
Water - 1/2 cup
Butter - 2 tbsp [approximately 30 gms]
All purpose flour - 3 cups
Salt - 3/4 tsp
Yeast - 2 1/4 tsp
Sugar - 1/4 cup
Egg - 1

For the filling

Melted butter - 3 tbsp [approximately 45 gms]
Sugar - 1/3 cup
Ground Cinnamon - 3/4 tsp

For the frosting

Powdered sugar - 1 cup
Melted butter - 1 1/2 tbsp
Vanilla - 1/4 tsp
Milk - 1 1/2 tbsp

Method

In a saucepan heat milk,water and butter till warm.

Mix together the dry ingredients -

flour,salt,yeast and sugar.

Pour in the warm to touch milk mixture and break the egg into it.
Knead into a smooth dough.It will start out sticky,so knead it for 5-7 minutes till it becomes smooth.

Let the dough rest in an oiled bowl,covered in a cling wrap/kitchen towel until it doubles-about an hour or so.

Punch down the dough and roll it into a rectangle.I started out by rolling it into a 12' square and then rolled it into a rectangular shape keeping the width intact.

Mix together the cinnamon and the sugar.

Pour the melted butter over the rolled out dough and spread it using a pastry brush or even better your fingers.Make sure the butter is spread out evenly.
Sprinkle over the cinnamon sugar evenly.
Roll the dough in a swiss roll style from the longer side towards you.Pinch the seams together.Cut the dough into even sized 16 rolls.

Place the rolls in a square/round tray* and let it rest for 45 minutes.
Preheat the oven to 180C.Bake the rolls for 20-25 minutes or until the rolls are evenly browned and sound hollow when tapped.

Meanwhile make the frosting.Mix all the ingredients mentioned for the frosting and

pour over the warm rolls and let it sit for 10 minutes or so.
Serve warm.

Yeastspotted
Notes

I was apprehensive to add the egg mentioned in the recipe but let me assure you,the rolls do not smell eggy at all.I am planning to try the recipe without egg too,will update the post once I try.
The rolls taste delicious warm,so if you like you can Microwave the rolls for about 10-15 seconds before serving.
The amount of filling is per one's choice.I always have a jar of cinnamon sugar in the kitchen to sprinkle over buttered toasts so I used that and the pictures are also of that one.I used part white sugar and part brown sugar.
*I had a smaller tray so I divided the rolls and baked in one square and one round tray.The square tray was baked in the OTG and the round one in the Microwave.

Mini Caramel Fudge Tarts

2013-05-16T09:05:00.000+05:30

I miss having Cone ice-creams.Not the waffle cone and definitely not the Cornetto ones but the simple cone ice cream with even simple(but delicious)ice-creams.There was a place in Adyar where we went specifically to buy the plain cone filled with rich,delicious chocolate ice-cream.I'd be lying if I say I wasn't devastated when once I ordered,the owner gave me a Kwality brochure to choose from since they stopped the cone ice-cream altogether for lack of customers.

Same case with bakeries.Gone are the days when you could choose between simple butter cakes,cupcakes and jam tarts.Now even a local bakery stocks Rosette swirled cupcakes and Fondant covered cakes.Not that I don't like either,but I feel the old world charm has lost.As kids,we used to be spoilt for choice in the Best bakery near our home even when they stocked less than 10 items in all!

So when Maria posted this Mini Caramel Fudge Tarts a while back,it immediately transported me back to my childhood.Caramel tarts were a favorite of mine and my brothers'.We preferred this over the Jam tart and used to eat 2-3 tarts at one go.I planned to make this as soon as possible and the first thing I did after baking this was share the picture with my brother on Whatspp,the closest I can get to sharing it with him:)

Mini Caramel Fudge Tarts
Recipe source - Maria's Menu

Ingredients

For the Tart shells

Plain flour/maida - 1 cup
Powdered sugar - 2 tbsp
Baking powder - a pinch
Salt - a pinch
Butter - 80 gms
Ice cold water - 2-3 tbsp

For the Caramel fudge filling

Sugar - 1/2 cup
Water - 2 tbsp
Butter - 55 gms
Amul Cream - 200 ml
Cashewnut - 1/4 cup,chopped
Almonds - 1/4 cup,chopped

Method

Sift/stir together flour,powdered sugar,baking powder and salt.

Rub in the butter with your fingertips till the mix resembles breadcrumbs.
Add ice water gradually and form a soft dough.Wrap with cling film and refrigerate for 25 minutes.

Mean while start with the filling.In a thick bottomed sauce pan add sugar and water and let it come to a boil.Let the sugar caramelize and turn a dark shade of brown.

Remove the pan from fire and add the butter and cream.Stir well and bring it back to fire.Cook on a low flame for 4-5 minutes,do not let it boil.Switch off the flame and let it cool completely.

Mix in the chopped nuts and keep aside.
Preheat the oven to 175C.Grease the tart molds with butter.

Take the dough from the fridge and divide into equal sized balls.Roll each ball and place into the tart mold.Prick the base all over with a fork.
Bake for 15-20 minutes or till it is slightly brown around the edges of the tart.

Remove from the oven and let it cool completely.Remove the tart from the tins.
Fill the cooled tarts with the caramel fudge filling.

Notes

The same recipe could be used for making tarts to fill with Jam,whipped cream with fruits etc.The recipe makes 12 mini tarts
While making caramel,make sure you keep a close watch on it as it can go from caramel to burnt within a matter of seconds.
I added Cashewnuts and Almonds while Maria has added Raisins too,go ahead and add any dry fruits of your choice!
Do not overwork the dough for tarts.Knead lightly with your fingertips and stop when the dough has come together.Roll the tart dough in between a cling wrap to avoid adding more flour.

Shahi Gobhi Masala - North Indian Style Cauliflower Curry

2013-05-14T15:35:00.000+05:30

There are a few vegetables with which I usually do not play around.Cauliflower is one such.Mostly Manchurian or Kurma is made with Cauliflower and I once even tried making a Biryani out of it!So when I had a big Cauliflower peeping at me every time I opened the fridge,I decided to cook something with it after all.Many ideas popped up and then I made this.

Shahi gravy is a quite popular one when it comes to North Indian curries.Thickened with either a nut-paste or cream,these gravies are nothing short of an indulgence.I've made a Paneer version before and worked around that recipe a bit to make this.

I've chosen to shallow-fry the florets before adding to the gravy,you can deep fry or even boil it before adding to the gravy,choice is yours!Pairs well with rotis as well as a simple Jeera Pulao.

Shahi Gobhi Masala

Ingredients

Cauliflower florets - roughly 2 cups,cleaned
Cornflour - 1 tbsp
Salt and pepper to taste
Ginger garlic paste - 1/2 tsp
Oil - 1 tbsp

For the gravy

Almonds - 12-14
Milk - 1 tbsp
Oil - 1 tbsp
Onion - 1,finely chopped
Ginger garlic paste - 1/2 tsp
Tomato - 2
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Haldi - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Water - 1/2 cup
Garam Masala - 1/2 tsp
Lime juice - 1 tsp
Coriander leaves - 2 tbsp,chopped

Method

In a pan mix together cauliflower florets,cornflour,salt and pepper to taste,ginger garlic paste and leave to marinate for 10 minutes.

In a non stick kadai add oil and saute the marinated cauliflower for 5-10 minutes or till the florets are cooked,slightly brown in colour and wilted.

Mix together badam and milk and make a smooth puree.

Puree the tomatoes too and keep aside.

In the same kadai add oil and saute onions till golden brown.Mix in the ginger garlic paste and tomato puree and let it cook for 2-3 minutes.

Now add the masala powders - red chilly,coriander,haldi and sugar and salt to taste.

Add the badam paste and water and let it come to a boil.

Mix in the shallow-fried cauliflower florets and let it cook for 5-7 minutes.
Add garam masala,coriander leaves and lime juice.

Serve with roti or rice.

Peanut Butter-Banana Bread with Chocolate Chips

2013-05-10T15:35:00.000+05:30

I have a love-hate relationship with Peanut butter.I might eat it like's there's no tomorrow at times and then get sick of it and wouldn't touch it for a few months.Yeah,that problem.I remember the first time I ate Peanut butter,it was so bad tasting that I swore I'd never touch it even with a barge pole.Then slowly I started liking it(courtesy Sundrop Peanut Butter).No crunchy peanut butter for me,I am from the smooth Pb gang.

It's been a long long time since I baked a batch of Banana bread and overripe bananas in the fruit box were calling my name.Almost empty jar of peanut butter,a handful of chocolate chips and a overripe banana resulted in this delicious loaf.

I love the ease of the recipe,almost one bowl,if you sift the dry ingredients directly into the wet,and such a perfect way to use up those over ripe bananas which otherwise might have gone to the bin.The bread tastes delicious warm and even better as it sits.Moist and moreish with a bite of chocolate chips,ah I am in love with this one.
Peanut Butter-Banana Bread with Chocolate Chips
Recipe source - Brown Eyed Baker

Ingredients

All purpose flour/Maida - 1 cup
Baking soda - little less than 1/2 tsp
Salt - 1/2 tsp
Banana - 1 big,mashed
Creamy Peanut Butter - 1/4 cup
Sugar - 1/2 cup
Buttermilk - 1/4 cup
Oil - 1/8 cup
Egg - 1
Vanilla extract - 1 tsp
Chocolate chips - 1/2 cup

Method

Preheat oven to 180C.Grease and line a loaf pan.

In a large bowl, whisk together the flour, baking soda and salt,set aside.

In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk,

oil,egg and vanilla extract[I forgot to add the vanilla!]until smooth.

Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs,

Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

Boston Cream Pie Cupcakes

2013-05-08T08:54:00.003+05:30

Even though it is way past New Year and resolutions,I think I am sticking to one even now.Well,not exactly a resolution,but one of my food-goals this year was to cook something which I never thought I'd cook/bake fearing it wouldn't come out well,either because of the ingredients used or the method of cooking.Baking Croissants from scratch was never-ever in the list even,but thanks to WKtB,that was successfully accomplished.

Using Egg yolks or making a custard with yolks was one in the list.I am a Vegetarian and eat eggs only in baked goods,so yes you can call me an Egg-etarian.But if the cake smells eggy I'd not eat one bite,same reason why I do not like Caramel Custard.But then,I thought if it smells eggy,I wouldn't eat it but I'll try making it anyway.

Crème pâtissière/Pastry cream from scratch to fill cupcakes sounded a great idea to me.Top it with chocolate and for sure it becomes an irresistible treat,right.That's Boston Cream pie Cupcakes for you.

A Boston Cream Pie is a cake filled with Custard and topped with melted chocolate.Although it is called a pie,it is actually cake and not pie.Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856,this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.[source]

I followed the pastry cream recipe from Joy of Baking,but went with my own trusted recipe for Vanilla Cupcakes[which btw are very similar]and used a Chocolate ganache glaze instead of melted chocolate.I'd be lying if I said the pastry cream did not smell eggy,of course a faint eggy smell is there but when sandwiched in between buttery cupcakes and topped with chocolate ganache,it masked its smell quite well.

Boston Cream Pie Cupcakes
Recipe source - Joy of Baking

Ingredients

Vanilla Cupcakes - 12
Crème pâtissière/Pastry cream
Chocolate Ganache or Melted Chocolate

For the Cupcakes

Ingredients

Flour - 2 cups
Baking powder - 2 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – 1 ¼ cup
Milk - 1 cup
Vanilla Essence / extract - 1 tsp
Eggs - 2

Method

Preheat the oven to 190C. Line or grease the muffin pans.

Sift flour,baking powder and salt 3 times. Keep aside.

Cream butter and sugar well.Add vanilla and eggs and beat well.

On low speed, beat in flour mix and milk alternatively in 3 lots.
Fill each muffin pan to ¾ th depth, and bake for 20-25 minutes till done.
Remove from muffin pan immediately and cool on racks.
Makes 18 cupcakes.

For the Pastry Cream

Ingredients

Egg Yolks - 2 large(35 gms)
Sugar - 3 tbsp(40 gms)
Cornflour/Cornstarch - 2 tbsp(20 gms)
Salt - 1/8 tsp
Milk - 1 cup(240 ml)
Butter,softened - 1/2 tbsp
Vanilla extract - 1/2 tsp

Method

In a medium sized heat-proof bowl,whisk the egg yolks with the sugar.

Add the cornflour and salt and mix until you have a smooth paste.

Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) I added a Vanilla bean in the milk and removed it before pouring into the yolks,for added flavor.

Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary).

Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 - 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract.I strained the custard just to make it smooth.

Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Chocolate Ganache or Melted Chocolate

Assembling the Cupcakes

Remove the paper liner from the cooled cupcakes.

Slice it in half and smear 1/2 a tsp of pastry cream on the bottom half.Keep the top half of the cupcake on top.Arrange all the cupcakes prepared this way on a wire rack.
Pour melted chocolate or chocolate ganache on top and let it sit for 5 minutes.Refrigerate for 10-15 minutes so that the glaze sets on top.

Ginger-Cardamom Tea | Adrak-Elaichi Chai

2013-05-03T17:40:00.001+05:30

I've been a tea-drinker ever since I can remember.Of course,at home it shuffled between Coffee and tea since I believe amma makes out of this world Bru coffee,I always want a cup of tea for a real pep-me-up when I am tired or sleepy.Ajay being a true-blue tea lover meant it was the given choice of beverage in our house,any time.

I am not particular when it comes to the kind of tea I love.Amma makes a milky tea whereas my friend makes an awesome watery tea with just a dash of milk.I take the middle path adding equal amount of milk and water.Seriously,if it is tea,I am game.Since we have tea at least 2-3 times a day,I think of ways to make it taste different every time.

Adding masala,or cardamom or ginger is a great way to make the tea delicious.Though we do prefer plain tea in the mornings,for the evening chai,some spice is allowed:)Some Parle-G or Good day biscuits on the side is truly the icing on the cake!

Ginger-Cardamom Tea | Adrak-Elaichi Chai

Ingredients

Ginger - 1 small piece[about 1/2'],peeled and washed thoroughly
Cardamom - 2,whole
Milk - 1 cup
Water - 1 cup
Sugar - 2 tsp
Tea leaves - 2 tsp[I use Taj Mahal,always have-always will!]

Method

Crush together ginger and cardamom pods with a mortar and pestle.

In a saucepan add the crushed ginger-cardamom and water.Let it come to a boil.Add sugar to taste.

When it comes to a rolling boil add tea leaves.Simmer and add milk.

Let it simmer for 1 minute.Strain and serve.

Some tips to make the perfect cup of tea

Add the tea leaves to the water only when it has come to a rolling boil.This makes sure all the flavour of the tea leaves gets released into the water.Some prefer to switch off the flame and cover the pan with a lid and let the flavours infuse,that is also a good method.
I prefer adding equal amount of water and milk but you can add as much or as less milk as you prefer.
Same goes with the sugar.Add or reduce according to your choice.You can skip adding the sugar while making the tea if you prefer adding it to your cup while serving.
Do not simmer the tea for more than 1 minute as it will make the tea stronger and in turn bitter.Add 1 tsp of tea leaves per cup and simmer for 1 minute and you will get perfectly brewed tea.Not too strong and not too light.

Some snacks which pair perfectly well with a cup of tea -

Eggless Dates Bread | Easy & Simple Bread Recipes

2013-05-01T10:35:00.000+05:30

I have always dreamed of a scenario where,when the loaf of bread is empty I pull up my socks and bake a batch of my own bread loaf.Yes,I've dreamed of a similar scenario which featured cake before,but I guess I have mastered a bit in that area.After the series of bread we baked for WKtB,I think the confidence levels have upped a bit.

I'd bookmarked this recipe for Dates bread for a while now.Something about the recipe called out to me.At the back of my mind,I am always looking out for recipes which are simple and fuss free and this one fits the bill to the T.

The bread tasted delicious warm,but as it cooled down,the loaf was a bit dense.Nothing that a few pats of butter couldn't save and yes,it tasted great toasted too.The slight sweet bite from the dates and a nutty taste,I am trying this bread again for sure.

Eggless Dates Bread
Recipe source - Treatntrick;Original recipe here

Ingredients

All purpose flour - 2 cups
Instant yeast - 1 1/2 tsp
Pitted Dates,chopped - 1/2 cup
Butter - 2 tbsp
Brown Sugar - 2 tbsp(I used one tbsp of each white and brown sugar)
Salt - 3/4 tsp
Hot Milk - 1/2 cup

Method

Combine dates, butter, brown sugar, salt and hot milk in a bowl. Stir to dissolve the sugar.
Let mixture cool to lukewarm.
{I made the dough in the food processor.}
Add flour and yeast into the processor bowl and pulse for 3-4 seconds.

Mix in the cooled date mixture and knead for 1 minute or so till the dough comes together.

Transfer the dough to an oiled bowl and let it rise until doubled,for about 1 1/2 hours.

Punch down the dough and transfer to a greased tray.I made a free-form loaf,you can use a loaf pan if you like.

Let it rise for about 45 minutes.Towards the end of raising time,preheat oven to 190C.
Bake for 25 minutes or until the bread is golden brown and sounds hollow when tapped.

Yeastspotted
Transfer to a wire rack and cool completely before slicing.

Coffee Cupcakes | Easy Baking Recipes

2013-04-26T08:00:00.000+05:30

It's been a while since I posted any sweet-bake on the blog.I haven't been baking much too,just few breads and cookies,that's all.Main reason being the dreaded one-d.i.e.t.Now that I am posting a sweet bake does not mean that I am off the diet,of course;).Inspiration to bake these cookies came from my amma who saw a similar cupcake recipe on Vanitha and urged me to try it.

When I went through the recipe(Lakshmi Nair's look & cook series on Vanitha),it looked strikingly similar to my go-to and ever-favorite cupcake recipe.Not only that,with the same amount of butter,I could make more cupcakes,so that was a relief,I could share it with friends.Shared calories:)

Though I love coffee and coffee flavored desserts,I haven't really ventured into adding more coffee in my bakes,so why not make a start with this one?The cupcakes,no doubt,taste excellent(even if I say so myself)on their own but the coffee,oh the coffee,elevated it to a different level.If you like coffee,you'd sure flip on this one.

These make for a great tea-time(or coffee-time?)snack and can be served plain.I had some leftover whipped cream ganache in the fridge,which refused to whip,by the way and dripped all over the cupcakes,making it moist and creamy on top.So either way,it tasted great.

Coffee Cupcakes
Recipe idea - Lakshmi Nair;Original recipe here

Ingredients

Flour - 2 cups
Baking powder - 2 tsp
Salt – ½ tsp
Butter – ½ cup ,100 gms
Sugar – 1 ¼ cup
Milk - 1 cup
Eggs - 2
Instant Coffee powder - 2 tsp

Method

Preheat the oven to 190C. Line or grease the muffin pans.

Sift flour,baking powder and salt 3 times. Keep aside.

Cream butter and sugar well.

Add eggs one by one and beat well.
On low speed, beat in flour mix and milk alternatively in 3 lots.

Mix in the coffee powder,do a taste test and add more if you like the coffee flavor to be stronger.

Fill each muffin pan to ¾ th depth, and bake for 20-22 minutes till done.
Remove from muffin pan immediately and cool on racks.
Makes 18 muffins.

Notes

The icing or rather the glaze I used is a whipped ganache,the recipe is here.
I baked these cupcakes in the otg,but the top didn't brown much after baking and I wanted a golden brown top.I baked the cupcakes on Broil mode for 2 minutes and got the desired colour.

Update-I accidentally added a picture from the Torcetti post among the step by step pics,sorry for the mistake.Have rectified it.Thanks Malvecka!

Torcettini di Saint Vincent ~Sugar Crusted Twisted Cookies from the Valle d’Aosta | We Knead to Bake # 4

2013-04-24T08:00:00.000+05:30

I was a bit amused and happy when I saw this month's bake at 'We knead to bake!'.It was not a bread but a cookie which involved the same process of baking a bread-yeasted dough,rising and prooving but a cookie,not a bread.As always,this almost seems like a pattern now,I was among the last ones to try it in the group.I don't know why I kept delaying,this is one easy recipe and a delicious one at that too.

Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twists are made of a dough of flour, yeast and butter which are shaped and then rolled in sugar before being baked. These biscuits are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy, even though they’re well known throughout the Piedmont region as well.(source Aparna)

I chucked the food processor this time and made the dough with hand since the quantity was little.The dough came together very well,silky smooth and shiny and puffed up quite well too.I baked two batches simultaneously in the Microwave as well as the OTG and the only visible difference is the colour.The ones in the OTG have crisped up and browned well than the ones in the MW.I love the taste of the browned cookies with an extra bite to it,so kept the MW batch in the OTG on the broil mode for 2-3 minutes and voila,got the same look and texture.

The cookies are a bit puffy with a soft interior and a lovely brown crust.Reminded me of those little heart biscuits though these are way less sweet.They pair well with cold milk,hot chocolate,coffee or tea are a delicious served warm.

Torcettini di Saint Vincent
Recipe source - Aparna ; (Adapted from A Baker’s Tour by Nick Malgieri)

Ingredients

1/2 cup warm water, about 110F
1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp lime/ lemon zest (replace with orange zest for the chocolate version)
40gm unsalted butter, cold and cut into small pieces
about 1/3 cup sugar for rolling the cookies

Preparation

Dissolve the yeast in the warm water, in a small bowl and keep aside.

Put the flour and the salt in the food processor bowl (or a largish regular bowl if kneading by hand) and pulse a couple of times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.

Add the lime zest and work into the flour using your fingertips.
Add the yeast-water mixture and pulse till it all comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit.

This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours.

When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.

Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.
Place the Torcettini on parchment lined baking sheets, leaving 1 1/2" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly.
Don’t worry, they will not “puff up” much.
Bake them at 160C (325F) for about 25 minutes till they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature. This recipe makes 24 biscuits.

Yeastspotted

Crispy and crunchy cookies which taste great on their own,If you like chocolate flavored torcettini,remove 2 tbsp all purpose flour and add 2 tbsp unsweetened cocoa powder and proceed with the recipe.Skip the lemon zest and add oranze zest along with instant coffee powder for added flavor.

Mint Chutney Sandwich with Cheese and Cucumber | Easy Bread Recipes

2013-04-19T16:00:00.000+05:30

Mint was never really a favorite herb of mine.Part of the reason why i disliked it was because I had tasted more of mint flavored products than the real deal.So whenever the mention of mint came,I started getting a toothpaste/mouthwash smell,gross right.But all it took to change that was the small herb garden in our balcony.

Something like,fruit of your labour?I started liking mint and thought of ways to introduce it in our menu.Ajay has been reminiscing a lot about the mint sandwich that his amma made during their picnics and outings.I've been thinking to make a sandwich for a while too for the blog so what better way to incorporate both ideas than this one.

I had planned to make the sandwich from scratch,starting with the bread.I am still stuck in a Hokkaido Bread hangover.But I knew the sandwich idea might get postponed so got a packet of brown bread and set out to make the chutney.Mint chutney is quite versatile too-smear it on a bread or even dosa and add it to raita or pulao,having a bowl of mint chutney in the fridge can really give you new recipe ideas,believe me!

Mint Chutney Sandwich with Cheese and Cucumber

Ingredients

Bread - 6
Cheese slices - 3
Cucumber - 1 big,thinly sliced

For the chutney

Mint leaves - 1 bunch,cleaned and chopped
Green chilly - 1
Ginger - 1' piece
Coriander leaves - 1-2 tbsp,chopped(optional)
Grated coconut - 1 tbsp
Juice of half a lime
Salt to taste

Method

Blend together to a smooth paste the ingredients given for the chutney.

If not using immediately,store in an airtight container and keep refrigerated.

Smear the mint chutney on the bread slices.Keep sliced cucumber on top,add salt and pepper to taste and top with a cheese slice.

Cover with another bread.Repeat with the rest of the bread slices.
Chill the sandwich for 25-30 minutes for a refreshing and delicious sandwich.

It tastes great toasted too-just butter the outside part of the bread and toast on a hot tawa or a sandwich maker until golden brown.Perfect for kids' lunchboxes or even as a tea-time snack.

P.S- I've used brown bread,you can of course use any bread of your choice!

Good ol' Cold Coffee!

2013-04-17T08:00:00.000+05:30

Remember my summer adventures with my brother in this post,where we used to whip up glasses of Tomato juice on our own?Well,I am adding this one to the list as well,as something which started out as a flop but as time flew by,we mastered the technique of making the best ever cold coffee[according to us,at least!]

To put it plain,cold coffee is just that- chilled milk+sugar+coffee+lots of ice.But many things can go wrong even when the recipe is as simple,well I am speaking from experience here;).Main thing is the coffee you use,I use instant coffee powder and it works well.When added in right proportions,filter coffee decoction can work well too.You add too much and the coffee will turn out bitter and ruin the effect,so add less first and do a taste test before adding further.

Cold Coffee

Ingredients

Sugar - 1 tbsp
Instant coffee powder - 1/2 tsp
Chilled milk - 1 cup
Hersheys Chocolate syrup - 1 tbsp(optional,but highly recommended)

Method

Into a blender[or a shaker]add all the ingredients and blend/shake well till everything gets mixed and the coffee turns frothy.

Serve chilled.

Malli Chammanthi ~ Roasted Coriander Chutney with Coconut | A guest post by Nags of Edible Garden

2013-04-15T09:15:00.000+05:30

Nagalakshmi or Nags,as she is popularly known as,who blogs at Edible Garden is not stranger to the blogging community.In fact,when I started out,hers was one of the blogs I looked up to(still do!)and get inspired.So when she offered to do a guest post for this humble space of mine,I was doubly delighted.Without further ado,here's the recipe in her own words.

Malli Chammanthi - Roasted Coriander Chutney

First of all, a huge thanks to Divya for giving me this opportunity to share a guest post on her site. This is my second guest post - I don’t do many of them, clearly - but I am happy to do it for Divya who is one of the first people to completely wow me with a post back in 2009 when she featured many dishes she cooked from my site all in one post.

This malli chammanthi is special to me for a number of reasons. It holds many memories, the best one being many train rides and lemon rice packed in banana leaves. Amma always made this to go with lemon rice and I just love that combination. Even today, if I make lemon rice, I always make this chutney to go with it. My chithappa’s wife Vimala aunty makes the best malli chammanthi in our family, in my opinion. She makes a generous mound and I often request for it when I visit them in Alleppey. Maybe the coconut is sweeter in my dad’s hometown, who knows.

There’s nothing radical or different in this chammanthi. It’s the usual suspects with a generous amount of roasted coriander seeds. Always roast the seeds fresh and use the freshest coconut you can find. Mine is usually about 2 weeks old but it still works, still brings back those lovely memories. Oh, and if you have a dusty old ammikkallu in your backyard, use it for this chammanthi. You won’t regret it.

Malli Chammanthi

Ingredients

Fresh grated coconut - 1 cup

Coriander seeds - 1 tbsp

Shallots/ulli - 3

Garlic - 1 clove

Red chillies - 1-2

Tamarind - one small piece

Coconut oil - 1 tsp

Salt to taste

Method

Heat the oil in a pan and add the coriander seeds

On low heat, roast them until the colour lightly changes and the seeds begin to turn fragrant

Add the shallots, garlic and red chillies. Roast for a few seconds until the shallots begin to char and the chillies turn shiny

Turn off the flame and add the coconut and tamarind. Stir well to combine

Grind to a smooth chutney consistency with salt. Don’t add water

Goes great with rice and rasam or lemon rice.

Thank you Nags for the sweet gesture :)

5 Payasam Recipes for Ugadi / Vishu

2013-04-10T11:25:00.000+05:30

Hope everyone is gearing up for the dual celebrations of Ugadi,Vishu/Tamil New Year.Check out some easy Payasam recipes for adding a sweet something to your festivities.

An easy recipe for Paalada Payasam

Gova Kanya Paysu/Cracked Wheat Payasam

No Ugadi is complete without Madganey/Moong Dal Payasam/Pradhaman

So is this lip-smacking Kadala Parippu Pradhaman for Vishu!

Last but not the least - Semiya Payasam,quick,easy and delicious!

Wishing everyone who celebrate a Happy Ugadi/Vishu/Tamil New Year!

Aah Chocolate - Sanjeev Kapoor | Cookbook Review & Chocolate Shrewsbury Biscuits Recipe

2013-04-08T10:00:00.000+05:30

Many kids from our generation grew up seeing Sanjeev Kapoor and Tarla Dalal's cooking shows on TV,now there are many shows and too many chefs to count.Khana Khazana,one of the most popular shows on Zee TV was a much awaited show for us.Even though,then we didn't know the basics of cooking,it was a pleasure watching this 'homely' looking chef who kept talking and smiling as he cooked.

My recipe diary has at least 30-40 recipes of his,all scribbled down while watching his shows.So when MySmartPrice offered me his latest book 'Aah! Chocolate' for review,I couldn't wait to lay my hands on it.Sanjeev Kapoor is one of the most celebrated face of Indian cuisine today.Khana Khazana,his cookery show on Zee TV was telecast non-stop for more than 17 years!

"Forget falling in love,I would rather rise for Chocolate"

The book does full justice to the name,with full of chocolate-based recipes,how-to ideas to work with chocolate,making chocolate decorations from scratch and fusion ideas to include chocolate in an Indian sweet menu,this one truly is a chocoholic's delight.Plus when the author says this book is a compilation of chocolate recipes which he's been working on for a while now,you know this book is for keeps.

Notes on Chocolate,where it comes from,how it is made and factors affecting the quality of chocolate makes for an interesting read.The author also provides tips on how to store chocolate and how to melt it with detailed instructions.

The recipes are neatly indexed - Beverages,Breakfast,Cakes and Pastries,Mousse and Cheesecakes,Chocolate Making,Tea-time snacks,Desserts,Mithai and Garnishes.The pictures are gorgeous too considering how difficult it is to shoot a chocolate-based dish.

I thought for a while before attempting a recipe from the book as it was a difficult choice.Should it be Chocolate Lassi,an innovative recipe combining the Indian yogurt drink with melted chocolate or then some Chocolate Granola Bars with the goodness of Muesli and honey or Millionaire Chocolate Brownie with a note from the author saying you will feel like the most privileged person on earth after having a bite of these brownies!Finally decided to try these simple and popular Shrewsbury biscuits with a chocolate twist.

Shrewsbury biscuit is a classic English dessert named after Shrewsbury,the county town of Shropshire.It is made with a dough which contains flour,sugar,butter,egg yolks and lemon zest.Kayani Bakery in Pune is very famous for their popular Shrewsbury biscuits and it seems they bake about 200 kilos of these a day and they are almost always sold out!Any recipe which is innovated with a chocolate can never go wrong in my opinion,so Chocolate Shrewsbury biscuits it was!

Chocolate Shrewsbury Biscuits

Ingredients

Butter - 1/2 cup/100gms,softened
Caster Sugar - 1/2 cup + 3 tablespoon
Egg yolks - 2
Vanilla - 2 tsp
Flour/Maida - 1 1/2 cups
Zest of 1 lemon
Chocolate chips - 1/4 cup

Method

Preheat oven to 180C.
Rub the lemon zest into the caster sugar till the sugar turns moist and fragrant.

Beat the butter till soft and mix in the lemon-sugar.Beat well.

Add the egg yolks and vanilla and mix again.

Now add all of the flour together and knead softly till you get a smooth and shiny dough.Cover with a cling wrap and refrigerate for 25-30 minutes.

Divide the dough into equal portions and shape into small balls,flatten with your palms and sprinkle chocolate chips on top.
Arrange the cookies on a baking tray keeping sufficient distance between them.Bake for 20-25 minutes.

Remove from oven and cool on a wire rack.
Store in airtight containers.

I was apprehensive of adding eggs to the cookie dough(that too,yolks!)as I have never done that before.I always choose to make my cookies eggless.But believe me when I say these cookies do not taste eggy at all.I think adding the lemon zest is the trick here,also the use of good quality vanilla.Having said that,I feel the eggs can easily be substituted with a tablespoon of milk or so to bind the dough together.

Hokkaido Milk Bread with Tangzhong ~ We Knead to Bake # 3

2013-04-04T08:30:00.000+05:30

This post is for all of you who mailed in and asked me why I still haven't baked the WKtB post of the month.I couldn't do it on time but better late than never,eh?

After the laborious Croissants last time,when Aparna mentioned we were doing a easier bread this time,I was quite relieved.But when I heard the name,I was amused.Hokkaido?Tangzhong?Apparently,it is a very popular bread in South Asian bakeries across the world.It is also known as Asian Sweet Bread and Hong Kong Pai Bo.

The Hokkaido Mild Bread owes its texture and height to the use of an interesting ingredient called Tangzhong. Basically, the Tangzhong method involves cooking 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a roux. At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and create a “leavening” action. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and fluffier bread.

This method of using Tangzhong is often seen in South Asian breads and was created by a Chinese woman, Yvonne Chen, who describes this method in her book which translates to “65 degrees Bread Doctor”.

The Hokkaido milk bread is a very easy bread to make.The first step is to make the Tangzhong and second is kneading the bread dough.The dough is a bit sticky so kneading can be a bit hard if you are doing it by hand.The dough is pretty versatile too.You can make plain bread loaves,dinner rolls,Pav for Pav Bhaji,filled bread or animal shapes.My creativity when it comes to shaping animals is nil and I didn't want to embarrass myself by shaping something which might turn into something totally different,so I stuck to baking rolls and loaves:)

Hokkaido Milk Bread With Tangzhong

(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’sCravings)

Ingredients:

For The Tangzhong (Flour-Water Roux)

1/3 cup all-purpose flour

1/2 cup water

1/2 cup milk

For The Dough:

2 1/2 cups all-purpose flour

3 tbsp sugar

1tsp salt

2 tbsp powdered milk

2 tsp instant dried yeast

1/2 cup milk (and a little more if needed)

1/8 cup cream (25% fat)

1/3 cup tangzhong (use HALF of the tangzhong from above)

25gm unsalted butter (cut into small pieces, softened at room temperature)

1/2 to 3/4 cup mini chocolate chips if making the chocolate chip rolls

Method:

The Tangzhong (Flour-Water Roux):

Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If like me, you don’t have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.

The Bread Dough:

I made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. If you have some sort of machine which will do the kneading for you, use it. Don’t punish yourself. And do not add more flour to make it less sticky either!

Put the flour, salt, sugar,

powdered milk and instant yeast in the processor bowl and pulse a couple of times to mix.

In another small bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl.

Run on slow speed until the dough comes together. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.

The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away. When it does break, the break should be form a circle.

Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.

Place the dough on your working surface. You don’t need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. If you are making two smaller loaves, divide your dough into 6 equal pieces.

I made one small loaf and 5 small rolls. So I first divided my dough into two equal pieces first. Then I divided the first half into four equal pieces to make the loaf. The other half was divided into five equal pieces for five rolls.

The shaping of the portions, whether for the loaf or the rolls, is the same.

Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.

Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for about 45 minutes.

To make the rolls fold them in the same manner described above, but before rolling them up, place some chocolate chip on the dough.I did one chocolate chip roll,two nutella and one with strawberry preserve.Also one small cinnamon-sugar roll. Roll the dough rectangles carefully and pinch to seal the edge.

Place each roll of dough in a well-oiled muffin cup and cover with a towel. Allow to rise for about 45 minutes.

Carefully brush the tops of the rolls and the loaf with milk (or cream) and bake them at 170C (325F) for about 20 to 30 minutes till they are done (if you tap them they’ll sound hollow) and beautifully browned on top. Let them cool in the tins for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool.

Yeastspotted

Serve or else store in a bread bin. This bread stays soft and delicious even the next day. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins).

I'd highly recommend this bread to everyone who think bread baking is not as easy as it seems to be.Many a times,I've been disheartened too-sometimes the yeast was faulty,sometimes the recipe was faulty or sometimes,I might have done something wrong.This recipe is the answer-soft,pillowy and spongy,bread which you thought you only got in bakeries can now be made at home and with an almost fool-proof recipe.

Herb and Cheese Pull-apart Bread{January}

Classic Croissants{February}

Apple Milkshake{with Almonds&Cinnamon} | Easy Milkshake Recipes

2013-03-29T07:30:00.000+05:30

Of late,I am following a new routine of menu planning.Yes,I've tried it before but planning the menu for a whole week didn't work for me.Availability of ingredients at the given day and our moods(yes,we do eat according to our moods once in a while!)played havoc and after 2-3 days,I gave up.

Now that we do our vegetables and provisions once in a week,menu planning comes a lot handy for me.Only thing,I need to work a bit hard to make it work,resisting the urge to order in or eat out.A diet plan thrown in and it is a foolproof idea.So as part of our meal plan,I've introduced Oats,Muesli and Fruit smoothies as part of our breakfast.Less rice intake in the form of Idli/dosa which we do have twice or thrice in a week anyway.

Not used to having milkshakes as breakfast did work against us:).But top it with a bowl of muesli and 2 dry toasts and it makes for a tasty spread and quite filling too.

Apple Milkshake{with Almonds & Cinnamon}

Ingredients

Apple - 1,peeled & cored
Frozen milk - 1 1/2 cups
Sugar - 1 tbsp
Almonds - 5-7
Cinnamon - 1 tsp

Method

Mix together all the ingredients in a blender till smooth.

Serve chilled topped with some more cinnamon.

Notes

Using frozen milk gives the milkshake a thicker texture.If you like your milkshakes not so thick,use chilled milk instead.
If you do not like almonds,substitute with cashews.I use the almonds whole hence the milkshake has brown spots all over:)

Nutella Birthday Cake

2013-03-26T13:37:00.000+05:30

Ajay turned a year older today.As much as I'd have loved to bake him a special cake,he wanted none of it.He wanted a Brownie and didn't want a cake cutting ceremony(hardly a ceremony with two of us!)but what is a birthday without a cake,right?I pestered him for another choice and he said 'ok,bake me "that" Nutella cake'.Oh boy,how could I have forgotten,it is one of his favorite cakes ever.So Nutella cake it was.Simple,delicious and so-birthday like!I couldn't leave it plain so drizzled the top with some melted chocolate.Food blogger happy and the birthday boy too :)

For the recipe and step-by step pictures hop over here - Nutella Butter Cake.

Kananga Phodi ~ Tawa-fried Sweet Potatoes | Konkani Recipes

2013-03-22T12:55:00.000+05:30

I am a sweet potato addict.Yes,after ignoring this root vegetable for a long time,I am falling in love with it and actually obsessing over it to be honest.Thanks to my sister-in-law who introduced this simple recipe to me,which finds its way into our lunch menu at least once in week(sometimes more!).Crisp on the outside and soft and buttery inside,ah this makes for a good starter too and a no-fry one at that,how cool!

I remember,once while we were in Bangalore,ma-in-law prepared a sweet dish with sweet potato,well not exactly a dessert,but it was sweet and mushy and I just couldn't bring myself to eat it.Nevertheless,it is considered a very popular way of eating it.Just pressure cook peeled sweet potatoes with jaggery and a pinch of cardamom.I am told it tastes delicious:)

My maid gave me another suggestion to cook with this one,which would be very similar to the above method,but here in Tamilnadu,Sakkara Valli Kizhangu,as it is locally named is just boiled with salt and had as a healthy snack.

Kananga Phodi - Tawa fried Sweet Potatoes

Ingredients

Sweet Potatoes - 2-3
Red chilly powder - 2 tbsp
Hing/Asafoetida - 1/2 tsp
Salt to taste
Gram flour/kadalamavu - 1 tbsp
Rice flour - as required
Oil - 1-2 tbsp

Method

Peel the sweet potatoes and immerse in water to prevent browning.
Cut into thin round slices-not too thin as it would make the phodi too crisp.
Mix in red chilly powder,salt,hing and gram flour.Sprinkle 1-2 tsp water and marinate the potatoes for 20-30 minutes.

In a small plate add rice flour-enough to coat the potatoes.Dip the marinated potatoes in the rice flour so that both the sides are coated with the flour.
In a tawa,add oil and layer the potatoes.Keep the flame on high and sprinkle 1-2 tbsp of water and cover with a lid.Cook for 2-3 minutes.

Open the lid and cook on the other side too.

Remove and drain on a tissue paper.Serve hot with rice and dal/sambhar.

Restaurant-Style Vegetable Kurma

2013-03-19T10:50:00.000+05:30

A while back,when my brother-in-law and family were here,one of the restaurants he wanted to visit was Saravana Bhavan.While there,he ordered Idiyappam and Kurma and after his first mouthful,he just could not believe how they could maintain the same taste even after 20 years,that's when he had tasted the combo last.That got us thinking,barring the North Indian delicacies,which taste different in each restaurant,there are some standard dishes which taste similar,any place you order it.

The Kurma we get in Chennai is more of a thick version with slightly mashed vegetables,yellow-greenish in colour and tasting of coconut milk and spices.Whereas the ones we get in Kerala is pale yellow in colour,with vegetables slightly undercooked,tasting of coconut and fennel.It pairs up wonderfully with Aappam,Idiyappam,Chapathi as well as Parotta and for the same reason is made in bulk,which I believe makes it taste great.

I've tried different recipes for Kurma before and feel this one tastes the closest to the ones served in Kerala Restaurants.So here's another recipe for the Chapati-Side dish recipe requests:)

Restaurant-Style Vegetable Kurma
Recipe slightly adapted from Vanitha

Ingredients

Mixed vegetables chopped - roughly 2 cups-I used Cauliflower,Carrot,Beans,
Baby corn,Green Peas and Potato

For the Masala paste
Grated coconut - 1/2 cup
Fennel/Perumjeerakam - 1 tsp
Cashewnuts - 6-8
Haldi powder - 1/4 tsp

Coconut oil - 1 1/2 tbsp
Onion - 1 medium,finely chopped
Ginger - 1' piece,finely chopped or crushed
Green chilly - 2,sliced
Tomato - 1,chopped
Salt to taste
Garam masala - 1/2 tsp

For the tadka
Small onions/Kochulli - 8-10
Curry leaves - 1 sprig
Red chilly - 1

Coriander leaves - for garnish

Method

Make a smooth paste of ingredients mentioned under the masala paste-coconut,fennel,cashewnuts and haldi.

In a kadai add 1 tbsp coconut oil and saute onions,green chilly and ginger till the onions turn soft and translucent.
Mix in the chopped vegetables and give a good mix.

Add the masala paste and about 1 1/2 cups of water and salt to taste.Close with a lid and let the vegetables cook for 5-7 minutes.
Mix in the chopped tomato and cook uncovered for another 5 minutes.

Add the garam masala,cover with the lid and switch off the flame.
In another pan add the 1/2 tbsp oil and saute small onions and curry leaves till the onions turn brown and are cooked from the inside.Add the red chilly,and add the whole tadka to the kurma.
Garnish with coriander leaves.

Here's the winner for the e-gift voucher Giveaway - Rashmi Krishna.Please send me an e-mail so that I can send your voucher code soon.

Oreo Cookie Muffins & A Giveaway!

2013-03-14T08:00:00.000+05:30

I do not like Oreo cookies-period.I am told they taste out of this world and any chocoholics dream,maybe they are but not in this part of the world.I remember the first time I had these,I was utterly disappointed.I can have my Bourbon biscuits one full packet in one sitting but this one,I couldn't even finish the first bite.

Maybe it is my taste buds playing a trick,maybe that is how it is supposed to taste and maybe you all like it that way but I am not eating one again.But,there's always a BUT when it comes to a food blogger,I use them in my sweet bakes and it tastes awesome.Add crushed Oreo cookies to a simple whipped cream frosting and it gives it a completely different edge.Add it to your regular milkshake and it tastes delicious.Add it to your cookie dough for that extra crunch,so on and so forth.

So when I got a few packets of Oreo on my last visit to the supermarket,I had this cake in mind.I also wanted to test whether the taste has changed but sad to say,it still tastes the same to me.But a few google searches later,I decided to bake these muffins.Chocolate+Coffee+Oreo,cannot go wrong,right?

I love cupcakes/muffins in any form and these too didn't disappoint.I found it to be a little less sweet,even though I added more sugar than mentioned in the recipe,but have it with a glass of cold milk and all's fine with the world again:)

Oreo Cookie Muffins
Recipe source

Ingredients

All purpose flour/Maida - 2 cups
Cocoa powder - 1/2 cup
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Eggs - 2
Sugar - 1 cup*
Oil - 1/2 cup*
Milk - 1 cup + 1 tbsp
Vanilla extract - 1 tsp
Instant Coffee powder - 1 tsp
Oreo cookies - 10-15,crushed
Chocolate chips - 1 cup,I used white & dark chocolate chips

Method

Preheat oven to 190C.Line a 12 hole muffin tin with cupcake liners.

In a mixing bowl,mix the dry ingredients together-flour,cocoa,baking powder,baking soda and salt.

In another bowl,beat together eggs and sugar till frothy-about a minute.

Mix in oil,milk,vanilla and coffee powder,beat for a minute.

Now add half of the dry ingredients and beat well.

Scrape the sides and bottom of the bowl and mix in the rest of the dry ingredients.

Switch to a spatula and mix in the oreo and chocolate chips,saving some for the topping.

Pour a ladleful of batter into the muffin pan filling 3/4 of the muffin cups.Top with the rest of the oreo and chocolate chips.
Bake for 18-20 minutes or till a toothpick inserted into the center comes out with moist crumbs.
Cool on a wire rack and serve.
This recipe makes 18 muffins.

Notes

I found the muffins to be a little less on the sweeter side,despite adding oreo cookies and chocolate chips.So if you,like me,prefer slightly sweeter muffins,add 1 1/4 to 1 1/2 cups of sugar.
I added 1/2 cup of oil,original recipe calls for 1/3 cup.

As part of the Blog-anniversary,I am giving away a 500rs e-gift voucher from Flipkart to one lucky reader.So go on,add a comment saying what you'd like to see more in Easycooking in the coming days.Or else,just say a Hi:)

Giveaway sponsored by me.-Giveaway closed.

Dry Cauliflower Sabzi {For Roti}

2013-03-12T09:45:00.000+05:30

Among the very many recipe requests I get on the blog,the one which tops the list is 'side dish for chapathi',so much so that I feel I owe to all of you who write in to introduce a new section on this blog for the same,really.It is a question which haunts me too-making chapathi dough is a breeze in the food processor and making chapathi does not take much time either.All the time is lost in thinking what to make as a side dish for the chapathi.

I had a go-north-indian phase a while back where I tried a new dish every day,from paneer to gobi to aloo,I made them all.But then we realized it was beating the purpose.We were having rotis as part of our weight loss regime and if I started to pair them with calorie laden dishes,we might as well have dal-chawal for dinner!

So in my new mission to try out sabjis for roti,this one is the first on the list.Cauliflower always works out as a good side for rotis-aloo gobi,cauliflower kurma and cauliflower sabzi.This one is no different-simple,delicious and gets done in a jiffy.

Dry Cauliflower Sabzi {For Roti}

Ingredients

Cauliflower/Gobhi - 1 medium,cut into bite-sized florets

Tomato - 1 medium,pureed

Oil - 1 tsp

Jeera - 1/2 tsp

Onion - 1 small,finely chopped

Ginger garlic paste - 1/2 tsp

Rec chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Haldi powder - 1/4 tsp

Garam masala - 1/4 tsp

Salt to taste

Coriander leaves - for garnish

Method

Chop the cauliflower into bite sized pieces and wash well under running water.Drain and keep aside.

In a non-stick pan(preferably) add oil and splutter jeera,saute the onions,add the ginger garlic paste and saute for 1-2 minutes and then mix in the tomato puree.

Saute for 2-3 minutes and then add red chilly powder,coriander powder,haldi and garam masala.

Add chopped cauliflower,salt to taste and sprinkle 1-2 tbsp of water.Mix well.Cover with a lid and cook for 3-5 minutes or till the cauliflower is almost cooked.Now cook uncovered for another 5-7 minutes.

Add coriander leaves and switch off the flame.

Quick Masala Biryani | Easy Rice Recipes

2013-03-08T10:45:00.000+05:30

One day,while we were having our usual chat amma asked me about this ad about induction cooktops & the concept of Sunday Biryani.Growing up in a vegetarian household,we have no idea what goes into a Biryani and why it is made on a Sunday:).I told her maybe because of the laborious process involved,people like to cook it on a Sunday in a relaxed atmosphere.

On the contrary,the Biryani/Pulao we make,with vegetables is a quick one which gets done in no time.In fact,when sudden guests come over for lunch,we turn to this biryani which looks like a lot of effort went into it but the fact is the effort is limited to the chopping of vegetables and the cooking time,which is minimal.

Many claim that vegetable biryani is a gimmick and is nothing but vegetables stir fried and mixed with rice.Though I tend to disagree,I have no clue how the non-veg version tastes(and don't want to either)so I keep quiet.Ajay is someone who prefers the non-veg version and whenever he praises a veg biryani,I consider the recipe a treasure.
Last time,when I was home,amma made this delicious quick biryani which was half-finished the moment the pressure cooker was opened.It tastes great hot,out of the pan as well as warm.Serve it plain,with some pickle and papad on the side or with some mint raita.

Quick Masala Biryani

Ingredients

For the masala paste

Onion - 1/2 of a medium onion,thinly sliced
Tomato - 1 medium,chopped
Green chilly - 1
Coriander - 1 tsp
Jeera - 1/2 tsp
Saunf - 1/2 tsp
Grated coconut - 1 tbsp
Ginger garlic paste - 1/2 tsp
Haldi - 1/4 tsp
Whole garam masala - 1 cardamom,1' piece cinnamon & 3 cloves OR
Garam masala - 2 tsp

Oil/Ghee - 2 tbsp
Cashewnuts - 3-4 chopped
Raisins - 6-8
Onion - 1/2 of a medium onion,thinly sliced
Carrot - 1,thinly sliced
Green peas - 1/3 cup
Capsicum - 1/2 of a medium one,thinly sliced
Pudina leaves & Coriander leaves - 1/4 cup each
Basmati Rice - 1 cup
Water - 2 cups
Salt to taste

Method

Make a smooth paste of the given ingredients for the masala paste.Keep aside.
Wash and soak the rice in enough water till you get the stuff ready for the biryani-about 10 minutes.

In a pressure cooker/pan,add ghee/oil and saute cashewnuts and onions till it starts getting golden brown in colour.
Mix in the masala paste till it starts getting pulpy-about 2 minutes.

Add the vegetables and give a good mix.
Now add the mint leaves and coriander leaves and drained rice and mix well.

Add water and salt to taste and let it come to a boil.

Close the cooker with the lid and cook for ONE whistle and then switch off the cooker.
Let it come to room temperature and then open the lid and fluff the rice with a fork.
Serve warm.

Here's the winner for the giveaway - Poornichan is the lucky recipient to win the book Baking Favorites.Please send me your shipping address so that I can ship the book to you right away.

Thank you every one for the overwhelming response,I do have some more giveaways lined up for the month of March,so stay tuned:)

P.S-Thanks to Nags for helping me out with editing the main pics of the post:)

Blueberry Choco-chip Tea Cake & A Giveaway!

2013-03-05T10:10:00.000+05:30

Some of us were having a discussion on facebook(where else!)about the use of food processors in kneading bread dough and cleaning up after baking.I pride myself in keeping my kitchen counter clean and tidy,but you know,we all have our days.Strangely,when I have utensils to wipe dry and clean and there are stuff on the counter top to arrange in the pantry,I bake.Yes,I bake!

I find space in the chaos and start prepping.By the time the cake pan goes into the oven,I will be feeling full of energy and will clean up the kitchen in half the time it usually requires.And the prize,goodie coming out of the oven.Fair deal,right.

I had some leftover dried blueberries in the fridge after making these cookies.We had finished almost half the packet by snacking,so I didn't have much.Searched for some recipes and came across this no-fail recipe from Deeba.Have baked this cake so many times already that the recipe was stored in my head.To make up for the lesser amount of blueberries,I added a good amount of chocolate-chips which can never go wrong in my opinion.

The cake itself is delicious and very homey.With a slight tang from the lime and buttermilk,along with the chocolate chips,this makes for an ideal cake for tea-time.

Blueberry Chocolate-chip Tea-Cake
Recipe source - Deeba

Ingredients

All purpose flour/Maida - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Unsalted butter, room temperature - 1/2 cup/100 gms
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Juice and Zest of 1 lime
Dried Blueberries - 1/2 cup
Chocolate chips - 1/2 cup

Method

To make buttermilk substitute at home

Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.
Preheat the oven to 170C.

Sift the flour with the baking powder, baking soda and salt. Reserve.

Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.

With beater on low add the flour and buttermilk alternately in three lots.

Mix in the dried blueberries and chocolate chips.

Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
Cool in the tin for 5 minutes and then remove the lining and let the cake cool further on a wire rack.

Slice and serve.

Other Variations of the cake

Lime Buttermilk Pound Cake | Mango Buttermilk Pound Cake

Chocolate Buttermilk Pound Cake | Coffee-Chocolate chip Bundt cake

To celebrate the occasion of Easycooking turning 5,I am giving away one(1) copy of the book Baking Favorites by Australian Women's Weekly to a lucky reader(shipping only within India).Just post your favorite recipe from Easycooking in the comment box.Or just say a hi,either will do:)

This Giveaway is closed.

Hotel Dwaraka,Ernakulam | Restaurant Review

2013-03-03T08:00:00.000+05:30

There are a few things I HAVE to do while in Ernakulam,besides gorging on delicious amma-made food.Usually the first one would be a visit to Staines,dinner take-away from Pai's Dosa,especially the 'thattil kutti dosa,and North-Indian food from Sree Krishna Inn.But the one which tops the list would be a visit to Dwaraka with amma gossiping over Masala dosa and kaapi.

Even if I am there for a day(which rarely happens)we squeeze in time for Dwaraka.Almost always,our order is the same.I love it when the friendly waiters recognize us and nod their head with a smile when they take our orders,been going there for years now.

Dwaraka is a very popular and old restaurant on M.G.Road,famous for the delicious vegetarian fare they've been churning out for decades.
We start our meal with a Thayir Vada/Curd vada.Soft and fluffy vada is soaked in curd which is seasoned with green chillies and curry leaves.At times,it is served with crisp boondhi on top,but I prefer it plain.The curd is not very sour and that according to me is the base for the best curd vada.
As soon as we finish the vada,comes the platter of chutneys.There are three types of chutneys-coconut chutney,thick coconut chutney with onions and a onion-tomato chutney.Sambhar is also served in a pretty alladin-lamp kind of a bowl,which again has been there for ages now.With only ulli/shallots and tomato,the sambhar has a slight sweet-sour tinge and tastes delicious.
Masala dosa comes next smelling delicious with a distinct aroma of ghee.Thin dosas with a wonderful potato-onion masala inside.Paired with sambhar and chutney,I think I can gulp down 2-3,or so I wish.I am always full after the first one and pack one for later,to be indulged leisurely at home.Ending the meal with a coffee,I often wonder when the next visit will be.
More than the food,I think it is the wonderful nostalgic memories which pull me there,of course the food is delicious too and consistently so.
A meal for two cost us INR 280.Dwaraka is at M.G.Road,Ernakulam.

Food - 9/10
Service - 9/10
Ambience - 8/10
Value for money - 8/10

Disclaimer-This is not a paid review.I liked the restaurant and thought of sharing my experience with my readers.