Monday, June 20, 2011

Lemon Sevai/Lemon Flavored Rice Noodles

Weekend Mornings are always lazy. We Wake-up Late with a good appetite. So, I try to cook a filling breakfast on weekends.  I tried this Lemon Flavored Sevai/Rice Noodles on a weekend. My Kid enjoyed this more than the Veggie Sevai which i have posted earlier, since it looks more closer to his favorite maggi noodles and also no veggies!!!!
Ingredients
200gms MTR Instant Rice Sevai
Juice of Half a lemon
2-3 tsp Cooking Oil
3-4 green chillies, sliced lengthwise
1/2 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp turmeric powder
Salt to taste
Curry leaves a few
Coriander leaves for garnishing


Method
Boil Three measures of Water to one measure of Sevai. Let the water boil. Now add the instant sevai to the boiling water. Keep Stirring and let the sevai cook for 3 -4 minutes. When done, Strain it in a colander.
Heat a Skillet with oil, splutter mustard seeds, add green chillies, curry leaves and hing. Next add Chana dal and Fry for a minute or until the chana dal roasts well. Add turmeric powder and mix well. Switch off the flame.
Add the drained sevai to the skillet and mix well. Once the sevai is mixed well with the seasoning, add Lemon juice and mix well. Adjust salt. Garnish with fresh coriander leaves. Serve Hot with any Chutney. 

Notes: Instead of Chana dal, try adding toasted almond slices/Broken Cashews to the sevai, gives you that extra crunchiness and makes it more rich and healthy!!!!

Wednesday, June 15, 2011

Iyengar Bakery Khara Biscuit/Savory Shortbread Cookies Karnataka Special for ICC May Challenge


Its been quite a crazy month so, far. Kuttu still not well, now its the same old Weather Problem, Adenoids!!!!! After much waiting, the Doc started Anti-biotics yesterday, hopefully he gets better soon!!!!
This Month ICC is a Baking Challenge.  Srivalli has chosen Karanataka Special Khara Biscuits from Champa's Versatile Vegetarian Kitchen. It was a Quick Recipe to Make and Quite a pleaser!!!! My Hubby Loved the taste, though his xerox wanted a Sweet one!!!!

Ingredients
All purpose flour - 2 cups
Butter - 5 TBSP + 1 tsp
Sugar - 4 tsp
Salt - 1 tsp
Yogurt - 2 - 3 TBSP (start with 2 TBSP)

To Grind  Coarsely
Green Chillies - 6 chopped fine or more per taste
Cilantro - chopped 2 - 3 TBSP (See Notes)
Curry leaves a few
1 tsp Cumin seeds

Method:
Preheat the oven to 170 C. Line the baking tray with parchment paper. If you line them with aluminum foil, very lightly grease with vegetable oil spray. Set aside. In a bowl, whisk together flour and salt. Set aside. In another bowl, cream butter and sugar till creamy. Add the 2 TBSP yogurt and continue to beat.  Add the dry ingredients and beat slowly. Use your hands to work the dough, don't use too much of pressure, Now add the coarsely ground mixture to the dough, if necessary, another TBSP of yogurt. I added ½ tbsp of yoghurt at this stage and worked the dough. 
The Original recipe, calls for Chopping the chillies and coriander finely and adding it to the dough. But, I didn’t know whether my kid will like this savory biscuit or not, if at all he likes it, he would prefer a smooth texture, so, I grinded the ingredients for the Kharam to a Coarse mixture.
Roll the dough and Cut with your cookie cutters. Place on the prepared baking sheets and bake for 18 - 20 minutes. Do not forget to rotate halfway. Since these do not have lot of sugar or soda, they don't brown on the top much. Bottom will have a golden brown when done. You might feel they are still soft when done, but they will get firm when cool. 
I wanted Crispy Cookies, so i baked 2 minutes extra to get it crispy. Cool them on the  wire rack  and transfer to an air tight container. Stays fresh for 4 days. 

Notes
Champa Suggests to experiment with the flavors, Try using Cracked Pepper/Mint instead of chillies/cilantro. 

Wednesday, June 08, 2011

Thengai Laddu/Coconut Ladoos

We had a Wonderful Birthday party last Thursday with some of my Kiddo's Friends. It was a Happy Happy Mood, with kids running around everywhere. Played some games and pulled a Pinata and enjoyed a yummy cake with some snacks!!! 
My Kiddo has started going to school after a brief break.Slowly settling down with his school routine. Since he is not fully settled, i m not settled with my routine yet. Not at all, touching my laptop!!!! Thats actually quite a surprise for all my friends, who know me well. Coz, i used to be like, always online!!!! Hopefully, i get back to own self soon!!!!! 
Now quickly coming back to today's post. This Post, is there in my drafts for a longer time now!!!! i made this for some function (2 months back) and packed to hubby's office. Its an easy, breezy recipe and can be made Quick in a  Wink!!!!
Ingredients
2 cups Dessicated Coconut
1 tin  Condensed Milk 
3tbsp Chopped, roasted Pistachios
4 pods of Cardamom, Powdered with a tsp of Sugar
3 tbsp of Almond meal for coating the ladoos (or u can even use some dessicated coconut itself)



Method
In a Wide, Deep pan, Roast the dessicated coconut, until a nice aroma rises. Keep the flame low. Add condensed milk, pistachios and cardamom powder and mix well. The mixture will come together like a sticky ball. Switch off the flame. Let it cool for a minute or two. Pinch small balls out of the mixture and roll them inbetween your palms to make ladoo shape. Roll the ladoos in the almond meal to coat them for a crunchy texture. 
Easy to make Sweet and taste's  divine. The Aroma of Dessicated Coconut with crushed cardamom, oooohh la la!!!! Try it and let me know!!!!!
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