Wednesday, November 28, 2012

Maanga Chammanthi/Raw Mango Chutney

Raw Mango: 2
Onion: 1 small
Dry Red Chilli: 4
Coconut Oil: 2tbsp
Salt: needed

Method Of Preparation
Heat oil in a pan and sauté diced onion till it becomes transparent; add dry red chilli to it and sauté for 1 minute. Switch off the flame.
In a blender add the sautéed onion, dry red chilli and mango pieces. Add salt to it.
Blend as per your choice. Blend coarsely or you can blend it well too. Serve with rice.

Tuesday, November 27, 2012

Potato Curry with Cashew Paste

This recipe was a try, I used the butter chicken ingredients to make this potato curry. I just replaced chicken with potato. It was rich, creamy and yummy curry.
Potato: 2 big
Onion: 1 big
Tomato: 3 medium sized
Ginger paste: 1tbsp
Garlic paste: 1tbsp
Garam Masala Powder: 1/2 tbsp
Kasmiri Chilli Powder: 2tbsp (as per taste)
Cashew: 15
Curd/ Yogurt: 8tbsp (not too sour)
Lemon Juice: 3-4tbsp
Coriander Leaves: needed
Bay leaves: 2
Star Aniseed: 1
Cloves: 3
Cinnamon 1" piece: 2
Cardamom Pods: 4
Butter: 3tbsp
Salt: needed

Method of Preparation
Peel and cut the potato into medium sized pieces.
Soak Cashew nuts in hot water for 15-20 minutes.
In a blender, add tomato, ginger, garlic paste, cashew nuts, yogurt, bay leaves, aniseed, cloves, cinnamon, cardamom and blend to a smooth paste.
Heat butter in a pan add chopped onion, when it slightly turns the color, add chilli powder and garam masala powder.
Stir and add the ground paste and salt to it. Stir well.
Add potato pieces and stir. If needed add enough water to get the potato pieces cooked.
Add lemon juice when the potato gets cooked. Be careful not to overcook the potatoes.
When potato is done and gravy becomes thick and creamy add chopped coriander leaves and switch off the flame.
Serve hot with chappathi/Roti.

Sunday, November 25, 2012

Peanut Ladoo

Recipe Source: My Favorite Foods
Peanuts: 1 cup
Jaggery: 1/2 cup
Cardamom: 3   
Method Of Preparation
Roast peanuts in microwave for 1 ½ minutes and remove the skin.
Grind roasted peanuts with jaggery and cardamom seeds in a mixer. Mix well and make small sized balls.

Saturday, November 24, 2012

Easy Paalappam

Recipe Source: My Favorite Foods
Raw Rice/Basmathi Rice: 2 cups
Cooked Rice: ¾ cups
Yeast: ½ tsp
Coconut Milk Powder: 4tbsp
Sugar: 2-3tbsp
Luke warm water: ¼ cup
Water: to grind the rice
Salt: needed
Baking Powder: ½ tsp

Method Of Preparation
Soak rice in water for 2-3 hours.
Soak yeast in luke warm water for 10-15 minutes.
In a blender add soaked rice, cooked rice, coconut milk powder, sugar, salt and fermented yeast mix. Add water if needed.
Grind all the ingredients together to a fine paste.
Allow the batter to ferment for 8-10 hours.
Add baking powder 30 minutes before you are going to make the appam.
Heat a non sick appachatti in medium flame. Pour a laddleful of batter and swirl the pan around, spreading the batter to the sides of the pan.
Cover with the lid and cook on low flame for 2-3 minutes. Slowly remove the appam from the pan.
Serve with your desired curry.

Note: Basmathi rice makes the appam softer n tastier than the normal raw rice.

Friday, November 23, 2012

Khooba Roti

Recipe Source: Maayeka
Wheat Flour: 2 cups
Hot water: 1 ½ cups (or as needed)
Salt: needed
Ghee/butter: 3tbsp + for brushing on top

Method Of Preparation
Take wheat flour in a big bowl, add salt and melted ghee, rub and mix well.
Now add water and make a medium soft dough, cover and rest for 10 minutes.
Take a small ball from the dough and dust with flour.
Make a medium thick chapati with a rolling pin.
Place this on a medium hot griddle and cook slightly from one side till colour changes slightly (kacha pakka)
Now remove the roti (flat bread) from the griddle and take it on a plate.
Pinch the roti all over in a circle using your thumb and finger,as shown in the picture to make indentations.
Now again place it on the gridddle and cook from both the sides on medium heat.
Now remove from the gridlle and cook directly on open flame on low heat
Cook till golden spot appears on both the sides.
Generously smear with ghee/butter all over.


Thursday, November 22, 2012

Vanila Cup Cake

Butter: 3tbsp
Sugar: 3-4tbsp
Milk: ¼ cup
Vanilla essence: ¼ tsp
Salt: a pinch
Baking Powder: ¾ tsp
Baking Soda: a pinch
Maida/plain flour: ¼ cup +1tbsp
Eggs: 3

Method Of Preparation
Make sure everything is at room temperature.
Separate the egg yolks and whites.
Powder the sugar.
In a bowl add butter and beat well.
Then add sugar and beat till it gets mixed up.
Then add egg yolks one by one and beat well.
Then add the baking powder, baking soda and salt. Beat well.
Then add vanilla essence and milk to it.
Beat it and then add flour little by little and beat well.
Take the egg whites and beat till stiff peak forms.
Then fold egg whites into the prepared cake batter, slowly.
Preheat the oven at 2000 C.
Take muffin tray and line with the muffin cups. Add the batter to it till the cup is ¾ th filled.
Bake in the preheated oven at 1700C, to about 25-28 minutes or till it is done.

Wednesday, November 21, 2012

Nutella Cake Roll

Recipe Source: My singapre Kitchen
I din't have a swiss roll pan so I tried in a non stick pan on stove top.
Eggs: 3
Plain Flour: 3tbsp
Milk: 3 tbsp
Butter: 3tbsp
Sugar: 4 tbsp
Baking powder: ¾ tsp
Salt: a pinch
Corn Flour: 1tsp
Nutella: as needed to spread

Method Of Preparation
Separate the egg whites and yolks.
Beat the egg whites by adding 3tbsp sugar and salt until fluffy and peak stiff forms.
Beat the egg yolks by adding butter and 1tbsp sugar to it.
Then add in milk and beat for 20 sec.
Then add baking powder, plain flour and corn flour sifted together to it.
Mix it with a balloon whisk.
Then add in the egg white in 3 or 4 addition and combine with a spatula without deflating the batter.
Heat a non-stick pan, when it is heated, grease the pan with ghee and lower the flame and add the batter. (Don’t make it too thick cake, then it will be difficult to roll, if u make thick cake, cut the cake into two and roll)
Close with a lid and wait for 6-8minutes.
Check the cake is done by inserting a toothpick.
Take out the cake when done and spread the nutella on top of the cake and roll it tightly.
Cut into rolls n serve.

Tuesday, November 20, 2012

Jam Roll

I am so glad to do my first guest post in Suman Arthy 's space. I was really excited when she asked me to do a guest post. You can hope over to her blog for the recipe.

Monday, November 19, 2012

Peanut Chutney

Peanuts: 1 cup
Grated Coconut: ½ cup
Dry Red Chilli: 6 or as per your tolerance (roast the chilli in 1tsp oil)
Tamarind: 2” piece
Salt: needed
Coconut oil: 2tbsp
Mustard Seeds: ½ tsp
Curry leaves: few

Method Of Preparation
Heat a griddle and roast the peanut or you can roast it in microwave too by keeping in high power for 2 minutes.
Remove the skin well.
In a blender add roasted peanuts, coconut, roasted dry red chilli and tamarind. Add needed water.
Blend it well.
Heat oil in a pan and splutter mustard seeds and add curry leave s to it. Then add the blended mix and add salt to it.
When it heats up, switch off the flame. Be careful not to boil it.

Sunday, November 18, 2012

Pomegranate Jam

Pomegranate: 2 big
Sugar: 1 ½ cups (or as per the sweetness of the fruit)
Lemon Juice: of 1 lemon
Cinnamon: 2” piece.

Method Of Preparation
Peel and remove the membranes and take out only the seeds.
In a pressure cooker add pomegranate seeds and cinnamon and 1 cup water to it.
Wait for 2 whistles and switch off the flame.
When the pressure releases open the lid, Strain it in a strainer (use pasta or rice strainer not the tea strainer) to strain the pulp and remove the seeds out.
Again add the pulp to a wide non stick pan and switch on the flame, add sugar to it. When it boils put in medium flame.
Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
Switch off the flame when done.
When cooled, store in an air tight bottle.

Monday, November 12, 2012

Spiral Apple Bread

Recipe Source: Treat n Trick
Thanks a lot dear for such a simple n yummy bread recipe. As soon as I saw this I was so tempted to give it a try and it came out so well.
Wheat Flour/ Flour#2: 2 cups
Warm Milk: 1 cup or as needed to knead the dough
Butter: 2tbsp
Sugar: 2tbsp
Yeast: 1tsp
Salt: needed
Apples: 2 apples cored and sliced.
Egg: for egg wash
Melted butter: needed to brush on top
Sugar to sprinkle on top

Method Of Preparation
In a cup add yeast, sugar and ¼ cup warm milk. Let it rest for 5-10 minutes or till it ferments.
Add butter to ¾ cup warm milk.
In a bowl add wheat flour and salt. Add fermented yeast and balance warm milk to it.
Knead to very smooth n sticky dough. Keep covered to about 1 hour or till it doubles the size.
Take the dough and punch down the air.
Roll it flat and cut into stripes.
Take a greased baking tray or baking tray lined with butter paper and start coiling.
Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
Brush with egg wash on top and let it sit covered for another 30 minutes.
Preheat the oven and Bake for 35 to 40 minutes or until golden brown. Brush with melted butter then sprinkle with sugar. Cut into slices to serve.