Thursday, January 28, 2016

Potato Subzi/Curry - Simple potato Curry - Side-dish for Roti/poori

A simple, no-fuss curry, a regular at home, particularly during, crazy weekday mornings. I need to get boxes packed before 6:45 in the morning. When i plan my day the previous night, the day goes well without any hurry-burry. There are days, where i enter my kitchen blank, totally blank. With no planning, I will run here and there, like a headless chicken. 
Those mad days, this potato curry is my rescue. It takes only 15 minutes to make, while the curry is simmering, you can roll the roti's and pack. I have crazy potato lovers at home, so this curry is a big hit always. Try this subzi and let me know how you liked it.

Ingredients
4 nos medium potatoes, peeled and cut into cubes
1 large onion, chopped fine
2 cloves of garlic, minced
1 large tomato, chopped fine
2 tsp homemade sambhar powder or (1 tsp red chili powder & 1 tsp coriander powder)
salt to taste
Tempering
2 tsp oil( i used gingely oil)
1/2 tsp mustard seeds
a generous pinch of hing
a generous pinch of turmeric powder
a sprig of curry leaf

Method
  • In a kadai/pan, heat oil given under Tempering, splutter mustard seeds, add hing and curry leaves.  Saute for a minute.
  • Add chopped onions and garlic, and saute until onions turn translucent. Now add tomatoes and potatoes together. 
  • Add turmeric powder, sambhar powder and salt along with 1/2 cup of water. Cover and cook in a simmer flame for 15 minutes. 
  • Remove the cover, the potatoes will be cooked by this time. Check the consistency of the side-dish, it should be a little saucy and not runny. Add fresh coriander leaves. take it off the stove. Serve it along with Roti's even with dosa.

Wednesday, January 27, 2016

Araicha Puli Saadam/Quick Tamarind Rice/Coconut & Tamarind Rice - Mixed Rice, Variety Rice

The name must be little confusing to some, yeah it is sort of a quick tamarind rice, that my mom makes. She calls it araicha puli saadam, meaning ground tamarind rice. The traditional puliyodharai or tamarind rice is made by extracting tamarind water and boiling it with spices until it thickens. The paste made the traditional way can be stored for months. 
This shortcut puli saadam paste can be stored for 2 days in the refrigerator, since it is made of coconut, it doesn't last long.  We love it when amma makes it, she adds lot of chana dal,peanuts and cashews and the original taste of it comes from the gingely oil added.  I made them today for our lunch, we relished it totally. Do not compromise with gingely oil, it gives a nice aroma to the rice. The green chilies can be replaced with red chilies too. Try this simple rice and let me know how you liked it.


Ingredients (can be mixed with 3-4 cups of rice)
3/4 cup freshly grated coconut
2 gooseberry-sized tamarind
5 nos green chilies
1 tbsp coriander seeds
1/4 cup gingely oil/sesame oil
1 tsp mustard seeds
2 generous pinch of hing
2 tsp salt
For the Rice (for 1 cup of rice)
1 cup cooked rice, i used sona masuri
1 tsp sesame oil
a sprig of fresh curry leaf
2 nos red chilies
2 tbsp broken cashewnuts/peanuts or both
2 tsp chana dal
4 tbsp of above coconut-tamarind mix

Method
To make the coconut-tamarind mix
  • In a mixer take together coconut, tamarind, green chilies and coriander seeds. Grind it to a smooth paste with 1 - 2 tbsp water.
  • In a pan, heat 1/4 cup gingely oil, splutter mustard seeds and hing. Now add the ground paste and saute until the rawness disappears. Add salt to this, mix well and let it be on the stove until oil separates. It takes about 10-12 minutes.
  • Store this in an air-tight container, this will stay good for 2 days in refrigerator. Can be served as mixed rice or just as a side to curd rice.
To Make the Rice
  • Spread the cooked rice on a flat plate and fluff it up with a fork.
  • In a small tadka, add a tsp of gingely oil, when the oil heats up, add curry leaf, red chilies, chana dal and cashewnuts.
  • Let the dal and nuts brown a bit, take it off the stove, pour it over the rice. Add the coconut-tamarind mix and mix well with the rice. Check the taste and adjust salt.
  • Serve it warm with your favorite curry or just chips. Makes a yum combination with potato curry for lunch box.

Monday, January 25, 2016

Ellorai/Ellu podi Saadam/Sesame Seeds Rice - Mixed Rice, Variety Rice , Lunch Box recipe

The second day of Pongal comes Kanu Pongal, where we rise early and do pooja without taking bath, praying for the wellbeing of our brothers and for the unity in the family. 
Pooja is made very early in the morning. The offering is balls made of leftover rice and sarkarai pongal from the previous day. These are placed neatly on turmeric leafs and offered to the crows, to bless us with the same unity they have with their clan.  
Kaaka Pidi vachen, kannu pidi vachen, kaakai ellam kalyanam, un kootam polave en kootamum othumaya vazhanum
காக்கா பிடி வைத்தேன், கண்ணு பிடி வைத்தேன், காக்கை எல்லாம் கல்யாணம். உன் கூட்டம் போலவே என் கூட்டமும் ஒற்றுமையா வாழணும்.
meaning, here i touch/offer these colorful rice balls to you crows, i wish my family always stay united, just like yours. After the pooja, we need to bath  and eat the leftover rice, not the one offered to crows, there will be some leftover rice kept separately for breakfast. We usually have it along with curd.  
When i discussed this tradition with +sangeeta khanna sometime back, she enlightened me that seasonal changes causes good gut bacteria in these leftover food, so traditions like these prepare our body well for the oncoming change in the air. 
But many don't value these traditions much these days, we simply shut them off and it ends abruptly. Our grandparents are definitely wiser than the docs now, so let us continue the old eating habits and free ourselves a bit from trouble.
The menu on this day is simple mixed/variety rice like lemon rice, coconut rice, Ellorai, puliyodharai and aviyal. I usually make lemon rice and coconut rice, but this year, i tried to do ellorai/sesame seeds rice. It is a pretty easy rice to make, you can make the spice powder ahead and store in the fridge.
Ingredients 
1/4 cup urad dal
1/4 cup black sesame seeds
2 tbsp white sesame seeds
8-10 nos red chilies
2 tbsp coriander seeds
2 tbsp chana dal
1 tsp sea salt
1/4 tsp hing

Method

  • Dry roast each and every ingredient separately except hing and salt. Let them cool well. Grind them along with hing and salt into a  fine powder using a mixer.
To Make Rice
1 cup cooked rice - White Rice/Brown Rice/Matta rice
1 tsp gingely oil
1/4 tsp mustard seeds
1 no red chili
1/4 tsp urad dal
2 nos curry leaf
3-4  broken cashews
2-3 tbsp ellorai powder
Method

  • Spread rice on a flat plate and fluff it up with a fork.
  • In a tadka pan, heat oil, splutter mustard seeds, add chili, curry leaves, urad dal and cashewnuts. Let the dal and nut brown a bit. Take it off the stove. Add it to rice, mix well. Add ellorai powder and mix well.
  • Check the taste and adjust salt, if needed. Serve or pack  with your favorite curry for a delicious meal.

Sunday, January 24, 2016

Godhumai Rava Sarkarai Pongal/Lapsi Sweet Pongal/Sweetened rice using Broken Wheat

Why am i posting a pongal recipe 2 weeks after the actual festival, hmm ah yes, i chose the theme of festivals of the month as the theme for the last week of BM.  The popular festivals of January is Pongal/Makara Sankranthi,Lohri, Bighu, while looking for some special recipes, though i bookmarked some Bhigu specials, i didn't have time to try any. Kids are literally eating my time and energy. There is something or the other to do at home these days. If there is nothing, i start to clean up something. uff, being a mother is toughest job in the whole universe. 
In between all these craziness, i have joined Guitar classes from last week. yaayy, finally learning some music. It will take a month to know the strings well, until then poor master has to listen to my blabber on the guitar. It feels so good, to touch the instrument and strum the strings, finally i doing something, which i have been longing to do all these years.  Hope to get my other side of brain to work. Wish me luck!!
I chose to make a pongal festival dish. Sarkarai pongal or sweet pongal is the star of the pongal day. I have tried to make the same with Broken wheat/lapsi. There is no difference in the taste of the normal pongal and this. None will find out the ingredient, unless you tell them. 
Ingredients
1/2 cup Godhumai Rava/Lapsi/Broken Wheat
2 tbsp moong dal
2 tbsp chana dal
2 cups of milk
1/2 cup water
1 cup grated jaggery
4 tbsp ghee
2 tbsp chopped cashewnuts
1 tbsp raisins
3 nos cardamom, crushed
1 no clove

Method
  • Take Broken wheat and both the dals together in a pan. Dry roast until golden brown. To this roasted wheat-dal  mixture add 2 cups of milk, 1/2 cup of water, crushed cardamom and clove.
  • Take this mixture in another vessel, like the separator that comes with the pressure cooker and place it in a pressure cooker/pan, pressure cook for 4-5 whistles. Cooking directly in the cooker is not advisable, a slight distraction might burn the pongal  and during whistles there will be lot of splitter-splatter that requires lots of cleaning.
  • Remove the contents from the cooker after the pressure releases on its own. Take the grated jaggery in a saucepan, add 1/2 cup of water and melt. Strain any impurities, add the strained jaggery syrup to the cooked wheat-dal mixture.  Mix well and take it to the stove. Keep the flame simmer and stir frequently.
  • To this cooking pongal, add  2 tbsp of ghee. In a small tadka pan, take another 2 tbsp of ghee, roast the cashewnuts and raisins. Add this to the simmering pongal. Once it starts thickening, remove it from the flame. It will take about 5-10 minutes after adding jaggery.  Serve warm. 
  • The pongal thickens as it cools, so do not keep it for a longer time on stove, once it starts coming together, remove it from the flame. Serve it warm and enjoy the 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

Thursday, January 21, 2016

Coconut and Rose Syrup Bundt Cake - #BundtBakers

I love my post title for today, yeah, i can smell the flavors as i say the name. hmmm, my kitchen smells roses for the past 1 week. Oh yes, since i noted down the title, i was thinking what strange flavors should i bake. Suddenly i remembered a packet of roses i got from Global  Village last year, from the yemeni pavilion. No second thought, i wanted to bake something with rose syrup. Made the rose syrup last week, and from that time, whenever i open the refrigerator all i smell is roses. 


After experimenting with Barley flour for #BreadBakers this month, i wanted to another bake with the same flour. So first i baked half the quantity as two big muffins last week. Voila, it was a hit. Loved the flavors and combination of coconut and roses. Yesterday i baked them again with plain flour, the only difference is the color, the barley flour cake was a bit a dark in color, taste wise, both were excellent.  
A big hug to this month's host  June Burns of Philosophy and Cake for challenging us with this such a great theme Strange but good-weird flavor combinations, loved it to the core.

Ingredients
1 cup All purpose flour/Barley Flour/50:50 of both the flours
1/2 tsp baking soda
1/2 cup Buttermilk
1/2 cup Rose syrup (homemade)
1/2 cup Oil
1/4 cup desiccated coconut, slightly toasted + 1 tsp for garnish
Note : No Sugar used, since the homemade rose syrup is sweet enough for the cake.

For the glaze
1/3 cup of Caster sugar
2-3 tbsp of Rose Syrup (homemade)
1 tbsp water

Method
  • Take Buttermilk in a measuring jug, add baking soda to it. Whisk well to dissolve and let it stand for 10 minutes. It will rise a bit and become airy and light. Now take rose syrup and oil in another mug, stir well to combine. 
  • If using combination of flours, then sift them well thrice, or else sift the flour once or use a balloon whisk and whisk well.
  • To this flour, add dessicated coconut and whisk well. Now slowly, add the buttermilk and rose syrup-oil mixture to this. Combine using a spatula.
  • While mixing, do so lightly and also in one direction. Remember this is a cake batter and not idly/dosa/pancake batter where you stir vigorously on all directions :) Be genteel!!!
  • Grease your bundt pan, i used my mini bundt pan for baking this beauty. Pour the batter till 3/4 th of the pan. I got about 2-3 tbsp of batter excess, which i baked into a muffin. Tap the pan  for the batter to settle well.
  • Preheat the oven to 170C, bake the bundt for about 40-45 minutes. The muffin took just 25 minutes to bake. 
  • Remove the pan from the oven, let it cool for 5 minutes, run a blunt knife around the cake, remove it onto a wire rack. Let it cool completely.
For the Glaze
  • Mix together sugar, rose syrup and water together to get a thick pour-able glaze. Spread on the cake and sprinkle some toasted coconut. Cut and serve. 
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
BundtBakers

Here is the list of Strange but good- weird flavor combinations we baked 

Thursday, January 14, 2016

Wednesday, January 13, 2016

Nutella Puffs

I restrict myself from buying Nutella. yes, you heard it right. While shopping, i never go near the aisle where these bottles of addiction are stacked. Its been almost a year, since we tasted them. I got a small bottle during holidays, as both the kiddos were at home, thinking it might help me in a quick snack to satiate any sudden hunger pangs. To my surprise, it was not opened at all.
Now this little bottle of temptation was sitting in my pantry, waiting for someone to open and make its life fruitful. Finally, last weekend i made some puffs for our evening snack. The chocolaty inside with a crispy puff on the outer, was loved by kids. To give it a rich look, i drizzled some dark chocolate sauce on top. I loved the way it looked, rich and classy.  Nothing goes wrong with Nutella right? The puffs vanished as they came out of the oven. Any leftover can be cling-wrapped and refrigerated. Warm them in a microwave for 20 seconds, before serving. 

Ingredients
4 nos puff pastry sheets (approximately 4 inch squares)
1/2 cup Nutella
2 tbsp butter to brush the pastries
100 grams dark chocolate for drizzling the puffs
Method
  • Remove the puff pastry sheets from the freezer  and thaw 30 minutes prior to baking them. I  divided each square it into two for the ease of eating it, call it portion control :).
  • Line a baking tray with alu-oil or parchment paper, place 8 divided squares on the tray. Place a tbsp of nutella in the center of each sheet. Close with another sheet of pastry. Press the sides together to seal well. Brush the tops with butter or water. 
  • Preheat the oven to 200C. Bake the puffs for 35-40 minutes or until the puffs brown  well.  Remove the puffs from the oven. let it cool for 5 minutes. 
  • While it is cooling, take the chocolate in a microwave safe mug. Microwave high for a minute for the chocolate to melt. Whisk well to a smooth sauce.

 

  • Using a fork or spoon, drizzle the sauce on the puffs. Serve warm dusted with little caster sugar and watch them vanish.
Sending these to Kids Delight - Finger food,an event by Srivalli and happening here in my kitchen
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

Tuesday, January 12, 2016

Eggless Barley flour doughnut muffins - #BreadBakers

When i first started baking, i used only maida/all purpose flour for everything. Slowly, become little health conscious and started experimenting with whole wheat flour. But this is the first time i m baking with an ancient grain, with no add-ons like half this, half that. I was skeptical first, never believed i will be successful in my first attempt. A big thanks to Robin Deck, who gave us this joy. True, every breadbaker who attempted this month's theme would definitely feel the same.  
My original plans was to make doughnuts with barley flour. I didn't have a doughnut pan, wanted a new one, that is why i chose to bake doughnuts. But the forces aren't that happy with my decision, i hunted 3-4 places, all in vain. So, i settled to make them as muffins. My kiddo came and asked me what i m baking? i told Doughnut muffins. Flash came the next question, haha, doughnut muffins, don't u think it is funny, are u Dr. Doofenshmirtz of Phineas and Ferb, inventing new food?? Me gave him a cold look, he vanished knowing, i might not allow him to taste the muffins, if he talks some more. 
To my surprise, the muffins were a big hit. I was like a toddler, jumping up and down, when i saw them rising beautifully in the oven. Oh yes, i watch my bread baking in the oven, don't They were soft and fluffy, None knew it is made with barley flour. The muffins vanished in minutes. My two lil devils waited patiently till i clicked the photos, they devoured 3 muffins straight from the board. My elder one gave me 5 stars for these beauties. 
Ingredients (Makes 6-8 muffins)
1 cup barley flour
3/4 brown sugar
1 tsp baking soda
3/4 cup buttermilk
1/4 cup oil
1 or 2 tsp vanilla extract or generous spoon of Cinnamon powder
1/4 cup melted butter
2 tbsp brown sugar mixed with a tsp of cinnamon powder
2 tbsp icing sugar for dusting the muffins
Method
  • Take flour, brown sugar together in a bowl and mix well. Take buttermilk in a measuring cup and add baking soda to it, mix well and keep aside for 5 minutes. It will rise a bit and become light and airy. To this buttermilk add oil and mix gently.  Do not stir vigorously, it will disturb the air inside.
  • Add this liquid to flour, along with vanilla extract. My vanilla stock is finished, so i have used cinnamon powder, which i added to the flour mix. Mix gently using a spatula in one direction. Flour and liquid should be well incorporated. Take care not to stir vigorously.
  • Preheat the oven to 180C. Line a muffin pan with liners  and fill the batter upto 3/4th of the pan. Bake the muffins for about 23-25 minutes or until a tooth pick inserted in the center comes out clean.
  • Take the muffins out of the oven, remove it on to a wire rack, let it cool for 10 minutes. 
  • When they are slightly warm, dip each muffin into melted butter, shake of the excess, roll the top on to brown sugar + cinnamon powder mix. Do this gently, the mufins will be light and airy,don't man-handle them, genteel, suave! :)
  • Let them rest on the wire rack for a minute or two for the melted butter to infuse its magic. Serve them warm, dusted with little icing sugar on top. Trust me, makes every bite delicious!
  • Leftover if any, can be cling-wraped and refrigerated. Just before serving, warm them for 20 seconds in a microwave.
Sending these  to Kids Delight - Finger food,an event by Srivalli and happening here in my kitchen
Notes
  • The top of the muffins, cracked a bit, maybe because of temperature, so try reducing the temperature to 170 and baking for 25-28 minutes. 
  • There is a minuscule after-taste in your mouth, just before your swallow it, but then it not noticeable by others, since i knew it is barley flour, i could sense it.  
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with. 

Monday, January 11, 2016

Double Chocolate Cinnamon rolls

These cute rolls are waiting in my drafts for almost 2 months now. For a brief time, i even forgot i have them in the drafts. I made them for the bake-a-thon last month. But i have baked so much from my to-do list,  i m filling them for this week too. 
These rolls are adapted from my cinnamon rolls bear claws recipe. I have halved the recipe and got about 10 rolls. To make it more chocolaty i have filled the rolls with some dark chocolate and drizzled the rolls with dark chocolate sauce, just before serving. This is a definite hit with kids, mine loved them a lot and were coming for another serving. 

Ingredients
For Dough
1.5 cups all-purpose flour
1/4 cup cocoa powder
3/4 cup milk
2 tbsp sugar
3/4 tbsp instant yeast
2 tbsp unsalted butter, melted
3/4 tsp salt
Filling 
5 tbsp sugar
1 tbsp ground cinnamon
3 tbsp, unsalted butter, softened
1/4 cup chopped dark chocolate (i used lindt)

Glaze
1/4 cup powdered sugar
1 tbsp milk
a splash of vanilla extract

For Chocolate sauce
50 grams lindt dark chocolate
Method
  • I used my food processor to knead the dough. you can even hand knead the dough. Warm milk in microwave for 20 seconds, it should warm, not boiling hot. Add butter to this. Take flour, cocoa, sugar, salt and yeast in the processor bowl. Pulse twice to combine. Now slowly add milk to the flour mix and start kneading to a soft dough. 
  • Knead about 5-6 minutes in medium speed to get a nice soft and smooth dough. It will take about 8-10 minutes if kneading by hand to get a soft dough. Keep the dough in a well-oiled bowl and covered and let it rise about 1-2 hours or until it has doubled in size. I left the dough for 90 minutes.
  • When the dough is rising, keep filling ready by mixing cinnamon and sugar together and the butter on the counter to get soft. Divide the dough into two halves. Roll one part of the dough into a rectangle. Spread about half the butter on the rolled rectangle. Spread  half the cinnamon sugar generously on top of the butter. Spread half the chopped dark chocoalte. Now roll the dough into a log, pinch the seam to seal. cut the log into 4-5 pieces. Carefully lift it and place in a baking sheet. Repeat the same with the rest of the dough.
  • Let the rolls rest for 15 minutes. while it is resting, preheat the oven to 180C. Brush the rolls generously with butter and bake them for around 30-40 minutes. Once done, take it out and let it cool completely on a wire rack. 
  • While the rolls are cooling down, make the sugar glaze by mixing powdered sugar and water and vanilla extract. Using a fork or a piping bag, drizzle glaze on the rolls. Just before serving, melt the chocolate in the microwave. Drizzle the sauce over the rolls and serve them warm.  
Sending these to Kids Delight - Finger food,an event by Srivalli and happening here in my kitchen
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Sunday, January 10, 2016

Cinnamon & spice roasted almonds

My family has a great affinity to roasted almonds, who doesn't? right! After making honey roasted almonds, i always have a stash of flavored and roasted almonds handy at home. Sudden guests or sudden craving, they make great snack, sans the guilt. Serve them in a nice fancy bowl, your guest might even ask you for the recipe and pack some with them. 
Though they look pretty classy, the recipe is damn simple. 10 minutes in the oven, tada it is ready. The advantage here is you can keep changing the flavors.  Recently i tried these cinnamon and spice roasted almonds. It was out of the world. I made 2 cups, they vanished in 2 days, my elder one liked it so much, he kept on munching them. I m so happy, he has started to try new flavors, it gives me more opportunity to experiment. 
Needless to say, these go to Kids Delight - Finger food, happening right here, an event by +Srivalli Jetti.

Ingredients
2 cups raw almonds
3 tbsp honey
2 tbsp butter
1/2 tsp ground cinnamon
2 nos cardamoms, powdered
a pinch of clove powder
a pinch of pepper powder
1/4 tsp sea salt flakes
2 tbsp icing sugar

Method
  • In a small tadka pan, heat honey, until it becomes runny, take it off the stove, add butter, cinnamon, cardamom powder, clove powder, pepper powder. Give it a good stir.
  • Pour this mixture over the almonds. Use two spoons/spatula's and coat the almonds well. Line a parchment paper on a baking tray, spread the almonds on the baking tray.  sprinkle sea salt flakes over the almonds.
  • Preheat the oven to 200C. Bake them for around 13-15 minutes . Take them out once in between(around 8 minutes), toss well and bake again.
  • Take them out of the oven, spread the almonds to cool well. They might be a bit sticky, do not worry. Let them cool well. Sprinkle icing sugar on them, toss well.  Store in an air-tight container. They are sooper addictive, if they vanish soon, do not blame me!!! :)
Sending these to Kids Delight - Finger food,an event by Srivalli and happening here in my kitchen
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

Thursday, January 07, 2016

Coconut Rice - Mixed Rice - Variety Rice - Lunch Box Menu

I normally pack mixed rice for my hubby's lunch box. It is pretty easy to whip up, a mixed rice in the morning rush and plus it keeps him full till he reaches home, bingo two goals in one shot :). Being a South-Indian, not eating rice, is like committing a sin,  a deep-rooted habit, hard to shun.A plateful of fluffy white rice with a rich addition of Sambar, rasam and vegetables Ahh, real heaven!! 
As a  child, when growing up, i have never heard about pizza or burger. We never used eat out. Eating out is like a vacation happening once or twice in a year. My mom is a working mother, but she makes sure we had a balanced meal every day. Rice, sambhar, rasam was our daily food, even today at home in Chennai, it the same. 
Yes, Rice is good, when had with proper accompaniments. I cook a proper south-indian meal, with sambar, rasam, kootu and curry during weekends, since that is when we get time as a family and enjoy our lunch. Weekend lunches are a great way to teach our kids, the traditional food habits of our family. With many of us staying outside the country, we naturally tend to experiment regional cuisine, at the same time, we should also teach them the roots. Though our body and mind will enjoy the occasional pizza and burger, but never forget to feed it, with what its genes are made of. Hope you are getting what i m trying to tell!!! 
Okkaay, enough of advice, lets get down to today's recipe. A simple, yet flavorful rice recipe. Quickie to make, great on taste. I love the crunch the roasted dals add to this mixed rice. This can be made even with leftover rice, just heat and fluff it up once and proceed.

Ingredients
1.5 cups of Cooked Rice
1/2 cup freshly grated coconut
salt to taste
roasted cashews for garnish (i forgot to add)
1 tbsp fresh coriander leaves, chopped for garnish
2 pinches of freshly pounded coriander powder for garnish (optional)

Tempering
2 tbsp oil
1/2 tsp mustard seeds
4-5 nos round red chilies (you can use green chilies too, if using use 2-3 nos)
1/2 tsp urad dal
1/2 tsp chana dal
a sprig of curry leaf
2 pinches of hing/asafoetida
Method

  • Spread rice on a flat pat, fluff it up with a fork. I use sona-masuri rice and use 1 : 2 , rice to water ratio  and cook in a pressure cooker without whistle. Yes, i cook it directly without whistle for 20 minutes in a simmer flame for a fluffy and well-cooked rice. 
  • In a wide pan, heat oil. Splutter mustard seeds, add hing and curry leaves.  once the leaves turns crisp, add red chilies. saute for a minute, next add both the dals and fry until they turn light brown.
  • Keep an eye after adding dals, they turn brown pretty, now add the fresh coconut and fry for a minute or two.  Take it off the stove. 
  • Add the cooked rice to the coconut and mix well. Add salt, roasted cashews and fresh coriander to the rice. Toss it once and serve warm with your favorite curry. 
  • I sprinkle a pinch or two of freshly pounded coriander powder, that adds a great taste to the rice.

Tuesday, January 05, 2016

Strawberry Mousse- Eggless, No-Gelatin

Hey guys, hope you all had a great start to 2016. I don't know, is it my age or the truth, these days i don't give much importance to dates. Anything New can start anytime, any day, why to stick it to a date? That doesn't mean i don't like celebrations. I love to party (on my terms), love to cook for my friends, crack jokes and laugh out loud like crazy. But that need not be associated with one day or a date, makes sense, right?
For me, every weekend is a party.  I go from a crazy person on Sunday to a normal person by Wednesday evening. I start baking something good or make some dessert keeping the weekend in mind. This is one such dessert, fits the bill for a weekend treat, also beautifully masks the fruit, makes it one tempting bowl for your little devils, who runs a mile when you ask them to eat their fruit.
To make it more tempting, try using fresh and good quality strawberries. Adjust the sweet added according to the sweetness of the fruit. Mine were very fresh, juicy and sweet. I regretted adding 1/4 cup condensed milk to the puree later. Fruit puree blended with cream is so delicious, my kiddo's literally drank a cup as such. So, beware do not ask your lil ones to taste test. :)

Ingredients serves (4-5)
25 nos fresh strawberries
200ml whipping cream
1/2 cup condensed milk ( you can reduce it to 1/3 cup)
Fresh strawberries to decorate


Method

  • Wash and hull the strawberries. Take 15 of them and blend well to a puree in a blender. If you want, you can sieve, i didn't do that. To this fresh puree, add 1/4 cup (or 2 tbsp) of condensed milk and blend once more. 
  • Divide the puree among-st  6 shot glasses or 4 200 ml glass jars. Fill half the glass with the puree.
  • Now take the remaining 10 strawberries, add 1/4 cup condensed milk puree well. To this add whipping cream and blend for a minute or two for it to come fluffy. Do not blend more, it might split. 
This is just fruit cream without the bottom layer
 of fresh strawberry puree
  • Divide the cream and pour it on top of the strawberry puree in the shot glasses. Cling-wrap and refrigerate for at-least 4-5 hours. While serving garnish with a fresh strawberry slice and serve immediately. 
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