Wednesday, November 30, 2011

Pathiri and Sukhiyan, Kerala Special For Blog Hop Wednesday

This Week for Blog Hop Wednesday, i m paired with Vidhya of Sugar N Spice. She has a Good collection of Kerala Special Recipes.  I tried her Pathiri  and Sukhiyan, came out very well. Bookmarked her Erisseri too, but due to time constraint, i couldn't make it.

Pathiri is a Pancake made out of Rice Flour. A Very Popular Dish in Kerala. Crushed Rice is made into dough and baked on pans. After preparations they are soaked in Coconut Milk to enhance their flavour (info source : Wiki)

Pathiri
Ingredients :(i used small Katori)
1 cup Rice Flour
2 Cups Water
a pinch of chilli powder
Salt to taste

Method
  • Dry Roast the Rice powder. It should feel warm when touched.
  • Heat water in a pan, Add chilli powder and salt.
  • When the water starts boiling, Keep the flame low and add the roasted rice flour.Give it a quick stir and switch off the flame and keep the pan closed.
  • When it is warm enough to touch, knead it well to make a soft dough.
  • Divide the dough into equal balls.
  • Place a ball on a flat surface and Patt them to make small discs/pathiri, Repeat the same for the rest of the dough.
  • Heat a Non-stick Tawa, cook each pathiri on both sides and Serve Hot with your Favourite Curry.
Sukhiyan
This is another Popular Tea Time Snack in Kerala. Moong Dal Cooked in Jaggery, coated with maida batter and Deep fried. I have replaced a part of maida with Wheat flour. The taste was awesome.

Ingredients (i used small Katori)
1 Cup Moong Dal
1 Cup Powdered Jaggery (Loosely filled)
2 Pods of Cardamom, Crushed
3 tbsp Maida 
3 tbsp Wheat flour
2 tbsp Ghee/Clarified Butter
turmeric a pinch
Salt to taste
little water to make a thick batter
Oil for frying

Method
  • Pressure Cook Moong Dal with just enough water to soak the Dal for 3-4 whistles,
  • Once the Dal is done, Melt jaggery in a non-stick pan,  strain and remove impurities.
  • Take the strained jaggery to flame again, when it becomes a little thick, add the cooked moong dal and mix well.
  • When the mixture starts thickening, add ghee little by little.
  • When the mixture comes together and leaves the sides, put off the flame.
  • Cool the Mixture. Divide into equal balls. I got about a dozen.
  • Mix maida and Wheat flour, add little water and make a thick batter, Consistency must be in-between Idly and Dosa Batter.
  • Heat Oil in pan, Dip Each moongdal-jaggery ball into the batter and Deep fry them in Oil.
  • Keep the flame low, this ensures even cooking.
Both the recipes came out very well. Pathiri was a real hit, as i was making it for the first time, Hubby dear enjoyed it a lot.

Tuesday, November 29, 2011

Eggless Chocolate Cake, using Chocolate Cake Mix - Day 6, BM #10


The Last day of Blogging Marathon, It was great fun blogging these 7 days. The Previous week, i had a Big Shopping gig for the Marathon. I was just hunting The Ready Meal section of 3  Supermarkets and got most of my Products from Al Adil Trading. 
Though these products do come handy at the need of hurry, they also a contain lot of preservatives to improve their shelf life. So, let's use them only when we dont have any other options of healthy eating. :)
Today i m posting Chocolate Cake Recipe using Instant Cake Mix.

Ingredients
1 Pack Readymade Chocolate Cake Mix (Many brands are available, i have used pilsbury)
1/4 Cup Vegetable oil
1 Cup and 3 tsp Water
3 tbsp Flaxseed meal with 9 tbsp of warm Water. or  3 eggs

Method
  • Preheat Oven to 180C. Grease the Cake pan, I Have used 2 Souffle Dish and 2 Ramekins.
  • Mix Flaxseed meal with warm water and keep ready.
  • Mix Water and Oil and Flaxseed-Water mixture and Mix well.
  • Add the Cake Mix little by little and Mix well without any lumps.
  • Fill the Batter in the prepared dish and Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.


The Cake was good. I felt the Sugar was way too high. For those who want to bake from  a Eggless Cake Mix, You can try Tarla Dalal Brand Eggless Cake mixes. 

Bake Time differs from Oven to Oven. So, Bake according to your time settings.


Monday, November 28, 2011

Instant Schezwan Bhel and Schezwan Maggi Noodles - Day 6, BM #10


Day 6 of Blogging Marathon, i m posting Chat items using Instant or ReadyMix.  First one is Schezwan Bhel and Schezwan Maggi Noodles. Yes, Maggi Noodles with a Twist!!!!

Schezwan Bhel
Ingredients
1 Ching's Schezwan Bhel Pack
Handful of Sev
2-4 Bhel Poori's, Crushed

Method
  • The Pack Comes in a Tall Plastic Tumbler with lid. It has 2 Pouches, a tissue and a Spoon
  • Empty the Bhel, sev and crushed bhel poori's into the Plastic Tumbler.Cut open the Sauce Sachet and Pour it on the Bhel.
  • Close the Lid and Shake, Shake, Shake.
  • Delicious Schezwan Bhel ready, Eat immediately or else it will turn soggy.

Schezwan Maggi Noodles
Ingredients
1 Maggi Noodles Pack
1/2 Capsicum, thinly sliced
1 small onion, chopped
1 spoon schezwan sauce
1/2 spoon tomato sauce
a pinch of Chilli Powder
a blob of butter
handful of spring onions for garnishing

Method
  • Cook Maggi Noodles with its masala in 1.5 tea cups of Water, as usual.
  • In a Pan, add little oil, add onion and saute.
  • Next Add capsicum and saute. Add Schezwan sauce and 1/2 Cup of water.
  • Add Tomato sauce and a pinch of Red Chilli Powder.
  • Let them all cook in a medium flame. 
  • When it is almost dry, add the cooked maggi to it and mix well.
  • Add butter and switch of the stove.
  • Transfer it to a bowl, garnish with spring onions and serve hot.

I always love maggi, love to cook them with lots of veggies. Our Friend Mr.A gave me this recipe long back, wanted to try this today, so called him again and confirmed the recipe. It tasted so Good.
Schezwan Bhel was also good. I felt the sauce was too much for a single serving,so added a handful of Sev and Bhel Poori's to it. Good Snack to take along while travelling.


Sunday, November 27, 2011

Instant Vermicelli Kheer/Payasam and Kesar Kulfi - Day 5, BM #10

Day 5 of Blogging Marathon, today i m posting Dessert Options.  I have chosen Instant Vermicelli Kheer/Payasam Mix and Instant Kesar Kulfi Mix.

Instant Vermicelli Kheer/Payasam
Ingredients
1 Pack MTR Vermicelli Kheer/Payasam Mix
1 litre Milk
Method
  • Boil Milk in a Pan.
  • Add the Vermicelli Kheer/Payasam Mix to it, Mix well.
  • Cook in Low Flame for 15-20 minutes. Stir Frequently.
  • When the vermicelli is cooked, Switch of the flame.
  • Serve Warm or Chill.

Instant Kesar Kulfi Mix
Ingredients
1 Pack Gits Kesar Kulfi Mix
350ml of Milk (1 Cup + 1/4 Cup)
Kulfi Moulds

Method
  • Blend Milk and The kesar kulfi Mix well, without any lumps
  • Take it to the flame. When it begins to boil, Sim the flame and cook for 5 minutes.
  • Take it off the flame.
  • Let it Cool, Fill them 3/4th of Kulfi Moulds and Freeze for 4-5 hrs.
  • While serving, take out the kulfi from the moulds by showing them in running water for a minute. 
  • Drizzle little rose syrup and Serve. 
Both the Dessert Options were excellent. The Postive about the Kheer mix is it contained a good amount of nuts too!!! i haven't added any extra garnish for the kheer. The Kulfi Mix can also be had as Kheer as such. You can definitely try both the Instant Mix without any tension!!!!

Saturday, November 26, 2011

Instant Aloo Cutlet and Khatta Dhokla - Day 4, BM #10

Day 4 of Blogging Marathon, Today i m posting Snack food Options from a ReadyMix. This involved a bit of Cooking other than just mixing up.  First one is a Veggie Cutlet and next one is Khatta Dhokla.

Instant Aloo Cutlet
Ingredients
1 Pack of Vegit Aloo Cutlet 

Method
  • The Pack contains 3 Sachets and one Cutlet Shaper/cookie Cutter.
  • Pack 1 is the Cutlet Mix, Empty it in a bowl and add 3/4th Cup of water and mix well. Let it sit for 10 minutes
  • Pack 2 is the Batter mix, Empty it in a bowl and add 1/4th Cup of water and mix well without any lumps and let it sit for 10 minutes.
  • Pack 3, Bread Crumbs Mix, Empty it in a Flat plate.
  • Make Small Balls out of the Cutlet mix and flatten them in between your palms and Dip them in the batter mix and roll them over the Bread Crumbs. Repeat the same for the entire Cutlet Mix.
  • Heat Oil for in a Deep Pan, When the oil is hot enough, Fry them in batches.
  • Enjoy with Tomato Sauce.

Khatta Dhokla
Ingredients
1 Pack Gits Khatta Dhokla Mix
2 pinches of pepper/Red Chilli powder

Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
a pinch of hing
few sprigs of curry leaves

Method
  • In a bowl, add 60ml or 1/4 Cup of Yogurt/Curd and 240ml/(little less than) 1 Cup of Water. Mix well.
  • Now slowly, add the Dhokla Mix into this Yogurt-Water Mix. Mix well, without any lumps, let it sit for 5 minutes.
  • Grease a pan with oil and Pour the Dhokla Batter into it. Sprinkle a dash of Pepper or Red Chilli Powder on top of it for an extra zing!!!
  • Steam cook @ high for 15-20 minutes.
  • Once it is done, heat a pan with a tsp of oil, splutter mustard seeds and few curry leaves and a pinch of hing. Pour this over the cooked Dhokla. Cut and Serve with Green Chutney.

I liked both the snack. Cutlet was Perfect for a  Chill Evening and Dhokla, we have always tried the normal khaman Dhokla, we loved this Variety too. 

Friday, November 25, 2011

Instant Soup and Instant Wheat Khichdi - Day 3, BM #10

Day 3 of Blogging Marathon, Today i m Posting dinner options using Ready-made/Instant Meal Mix. When i m doing this post, my hubby asked me a question, why you chose Readymeals, dont they have instructions already written on it!!! Nice Question, i chose this topic, to get to know the instant meal we got in the market and whether they really taste good? In this process, i tried a Roti Side-dish the other day, to be honest, it was  very very bad!!!! it has got a bad chemical taste, i cudnt stand it. So, whatever i post under this topic for the Marathon, i cooked(oops, mixed) and tasted myself, only when i m satisfied i post it, and never for the sake of Posting something under the title : Instant Meal, Trust me!!!!
Dinner, the last meal of the day should be light, so i have opted for a Simple Soup and a Ready-Made Wheat Khichdi.

Instant Soup : Soup in  a Cup
Ingredients
1 Sachet of Bachelor's Cup a Soup (Golden Vegetable Flavor)
200ml Hot Water
A Dash of Pepper 

Method
  • Boil Water.
  • Empty the Soup Sachet into a Mug/Cup
  • First add one laddle of Water and Stir well, without any lumps
  • Then add 3/4th of the water and Stir Briskly.
  • Check for the Soup Consistency and decide whether to add or not the remaining water.
  • Enjoy your Hot Cup!!!!!
I Liked the Soup and would love to have it anytime i feel famished and cannot eat something immediately!!!! Advantage of this Soup Packet, you can have it anywhere, office, home, travelling. all you need is a cup and Hot water!!!!


Instant Wheat Khichdi
Ingredients
1 Packet of MTR Diet Delight

Method
  • Just immerse the Packet/Foil in boiling water for 10-15 minutes. 
  • Cut open and Serve Hot with raita or some crisps.
Wheat Khichdi too tasted good. It was very light and easy on the stomach, Didnt have the taste of readymade meal. So, Whenever you are really bored/tired to cook some dinner, Don't hesitate to try this. 

Thursday, November 24, 2011

Vathakuzhambu Saadam/Mixed Rice and Ready Meal Mix Sambhar - Day 2, BM #10

Day 2 of Blogging Marathon, today i m posting Lunch ideas using Ready Mix. I have cooked 2 Food Options, first one is Kalandha Saadam or Mixed Rice using a Ready-made Vathakuzhambhu Thokku/Paste. Second one is Readymade Meal Mix - Sambar Mix.

Mixed Rice/Kalandha Saadam
Ingredients
2 tbsp of Vanthakuzhambu Thokku/Paste
2 Cups of Cooked Rice
1 tbsp Gingely Oil
1 tsp mustard seeds
2 Red Chillies (long ones)
2 Sprigs of Curry Leaves
2 tsp chana Dal
2 tbsp of Roasted Peanuts (Optional)

Method
  • Heat oil in a Non-stick pan, Splutter mustard seeds.
  • Add chana Dal and Chillies and Curry leaves.
  • Once the dal is roasted, remove the tadka from stove and pour over the Rice
  • Add vanthakuzambhu Thokku/Paste to Rice and mix well.
  • Garnish with Roasted Peanuts and Serve Hot with Crisps or Potato Curry.
Readymade Meal Mix : Sambhar 
Ingredients
1 measure MTR Sambhar Meal Mix
6 Measure Water
1/2 Potato, Peeled and Cubed
1 small Tomato, chopped
1 small Onion, chopped
1 red Chillie, Long Variety
1 tsp gingely oil
1/2 tsp mustard seeds
1/4 tsp methi seeds
pinch of hing

Method
  • Heat a oil in a Pan. Splutter mustard seeds, add methi seeds and chillie. 
  • When methi seeds change color, add chopped onion and saute.
  • Add Tomato and Saute for sometime. Next add the cubed Potatoes and add Water.
  • When the water starts boiling and the potatoes are Half-Cooked, add Sambhar Meal Mix and Mix well.
  • Let the mixture boil for 10 minutes.
  • Put of the Stove and Serve hot with Rice or as a Condiment with Hot fluffy Idlies or Crispy Dosa's.
I Liked the Mixed Rice better than the ReadyMeal Mix- Sambar. The Sambar had a Mild Sweet taste. It tasted good with Thayir Saadam/Curd Rice. I might  prefer them  as a Condiment with my Breakfast than with Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Wednesday, November 23, 2011

Instant Rava Dosai and Instant Oats Drink - Blogging Marathon #10

I m really happy to be part of this Blogging Marathon Again. I was around till BM #6, after that Vacations and stuff it took me some time to settle down. Hats off to Srivalli for putting in so much of effort to make this Big Success!!!! This Time for the BM i have taken up the Theme : Cooking from a Ready Mix. Till Date, the  ready-mix item i have used would be Gulab Jamun Mix, Dosa Batter and Noodles. So, Lets get down and check out Instant Food availabe in the market and see how good are they!!!
I have planned to Cover Ready Mix for Breakfast, Lunch, Dinner, Snack, Sweets and Chat. So For the Day 1 of the Blogging Marathon, I tried Gits Instant Rava Dosai and Tiger Brands Instant Oats.

Ingredients
Gits Instant Rava Dosa Mix
520 ml Water

Method
Even though the package contains the necessary instructions, i m giving it again. 
  • Cut open the Pack and take the given powder/mix into a Wide Bowl. 
  • Stir in 520ml of Water, about  1 and less than 1/4 Cup of Water.  Mix Well, without any lumps and let the batter sit for 10 minutes.
  • Heat a Tawa, Spread 2 drops of oil on it, Wipe it well with a tissue. Take a Laddle of batter and pour it from inside to outside rapidly. The batter sets in fast, and you can see small holes appear on top of the dosa. 

  • Drizzle some gingely oil around and let it cook for  a minute. when  the sides are brown, flip it gently to the other side and Cook until crisp.
  • Repeat the same procedure for the remaining batter. You will get approximately 8-10 Dosa's.
  • Serve hot with Chutney of your Choice.


Instant Oats 
Yeah, Oats itself is instant cooking, then what is this instant oats???? This Comes with all the Garnishing!!! Jungle Oatso Easy, Apple and Cinnamon Flavor. Was it Delicious??? Oh yeah, it was, the Smell of Cinnamon and taste of Apple it was really Good!!!!

Ingredients
1 Packet of Jungle Oatso Easy
100ml Milk(optional)
100ml Water 
2 tsp of Sugar (optional)


Method
  • Boil Milk and Water Together. 
  • Empty the Oats into a Bowl and Stir in the Milk-water mixture. Mix Well.
  • Let it sit for 2 minutes. Add Sugar and Mix Well. 
  • Garnish with a sprinkle of Cinnamon and some nuts (purely optional) 
  • Enjoy your Healthy Cup!!!
Loved both the Instant Mix. I was really happy to see the Rava Dosai come so well. Definitely will go for it, when i really dont have the time and energy to make from the scratch.  The Oats Mix was also very good. The plus about this is, you can have it on the go, carry it in your Bag and Stir it @ Office, All you need is a Cup and Hot Water!!!


Wednesday, November 16, 2011

Hara Bhara Balls and Mawa/Khova Peda for Blog Hop Wednesday

It is Blog Hop Wednesday!!!! I m happy to post on time this week!!! :) For this Week, i m paired with Sukanya of Saffron Streaks. She has an amazing Food and Travel Blog!!!! I chose to make Hara Bhara Kebabs and Mawa Peda. I have made so.me changes for the Hara bhara kebab recipe, so please follow the link for the Original recipe

Ingredients : Hara Bhara Balls
1 Big Potata
1/4 Cup Green Peas
10nos Stalk of spinach
1/4 tsp Cumin powder
1/4 tsp Coriander Powder
2 tbsp of Roasted Sooji/Semolina or Bread Crumbs
Salt to taste
Oil for frying

Mince together
2 cloves of Garlic
1 small piece of ginger
2 Green Chillies

Method
  • Boil Potatoes and Peas and drain the excess water. 
  • Blanch Spinach and Drain.  Both the Veggies should have no Water at all, or else the batter might turn watery
  • Mash the Potates, peas and Spinach together. 
  • Add the minced ingredients and the masala powder and adjust salt. Mix well.
  • Divide the mixture into equal portions. Shape them each into balls and flatten them inbetween your palms. 
  • Roll them over roasted sooji/bread crumbs and Deep fry in Oil.
  • Serve hot with Tomato Sauce.
Ingredients : Mawa Peda
To Make Mava/Khoya/Khova
2 Litres of Full Cream Milk ( i used Amul Double Cream Milk)
  • Take Milk in a Wide Non-Stick Pan and Boil it. 
  • Once it starts boiling, reduce the flame and Continue to boil till it reduces to Khoya/Solidified Milk/Milk Solids. 
  • It takes about 2 hours and a Watchful Eye for making this. 
  • Keep Stirring frequently to avoid burning and to scrap the solids on the sides of the pan. For this much quantity of milk i got 1 and 1/2 cup of Khoya.
Ingredients : For the Peda
1/2 Cup Khoya/Khova/Solidified Milk
1/4 Cup Milk
1/2 Cup Sugar
2 Pods of Cardamom, Crushed
Some ghee for Coating your palms

Method
  • Take Khoya/Khova/solidified milk and Sugar in pan and add milk to this mixture and keep stirring.
  • The Mixture would come together as a mass. Take it off the flame. Let it cool for few minutes.
  • Coat your palms with little ghee and pinch the mixture and make small balls out of it and make a small dent in the middle. 
  • Garnish it with any nut flakes and Serve.

Thursday, November 10, 2011

Broken Wheat Mint Pulav/Godhumai Ravai Pudina Pulav

While returning from india, i got 3-4 packets of Broken Wheat/Godhumai ravai. On and off i make some khichdi or upma with it. Tried out this Mint Pulav for our weekend lunch. It was very tasty and light. The Aroma of Mint and Coriander along with Pav Bhaji Masala, complimented well. After a round of Diwali Sweets and Eid Holiday's, it was really good to eat something light, healthy and also tasty!!!!
Ingredients
1 Cup Godhumai Ravai/Broken Wheat
Clove, Cardamom and bay leaf one each
1 Medium Size Onion, Finely chopped
1/2 tsp cumin seeds
1/2 tsp Red Chilli powder
1/2 tsp Pav Bhaji Masala
1/4 tsp Garam masala
Salt to taste

To Grind
1/2 Cup Coriander /leaves
1/2 Cup Mint Leaves
A small ball of tamarind, small gooseberry size
2 Green Chillies
2 cloves of Garlic
1 small piece of ginger
Method
  • Soak Broken Wheat/Godhumai Ravai for 20 minutes. Drain and keep it ready.
  • Grind the ingredients under "To Grind" to a fine paste using enough water.
  • Heat a Pan with little oil, crackle cumin seeds, add onions and saute till they are translucent
  • Add the grounded mixture to this and 1/2 Cup of Water and add all the masala powder and salt.
  • Let it boil, now add the Broken wheat/Godhumai ravai. Cover and Cook until done.
  • Serve hot with Raita. We enjoyed with plain yogurt mixed with black salt and ginger.

Thursday, November 03, 2011

Sohan Halwa/Corn flour Halwa for Blog Hop Wednesday

Its Second Edition of Blog Hop Wednesday!!!! This time i m paired with Radhika of Tickling Palates, the brain behind Blog Hop Wednesday!!!!! No need to introduce her blog!!! She has an amazing Space!!! I planned to make this Sohan Halwa for Diwali, but we had too many swets that day, so didnt want to  over indulge!!!!  Loved the color and texture of this Sweet!!! Also it is very easy to make!!!! 

Ingredients
5 tbsp of Corn Flour
2 -1/2 Cups Water
1-1/2 Cups Sugar
2 tbsp Ghee
3-4 Cardamom Pods Crushed
3 tbsp Almond Flakes 
Yellow/Orange Food Color few drops

Method
  • Mix Corn flour with half Cup of water and make a Solution without any lumps. Grease a Flat Plate with Ghee and keep it ready.
  • In  a Heavy Bottom pan/Non-Stick Pan, Boil 2 Cups of Water, Add sugar to it and bring it to a Sticky consistency/
  • While the Sugar Syrup reaches a sticky consistency,  add Corn flour and mix well. Keep the Flame Low  and Keep Stirring.
  • The Mixture will start thickening, add Crushed cardamom, Almond flakes, Food Color and ghee and Keep Stirring.
  • The Halwa will reach a Glossy Finish and gathers like big mass, Take it off the flame and transfer it to the greased plate. Let it cool. Cut them into desired shapes and Enjoy!!!
Notes
  • Once you add corn flour to Sugar syrup, the halwa cooks in minutes. So, don't leave the stove and keep the greased plate ready.
  • Keep the Flame Low and Cook.
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