Tuesday, August 28, 2012

Vegetable Masala Dosai

My Mom and Dad are here, looking after me and my Bala Kutty. Mom Never Allow me in the kitchen these days, she wants me to take Good rest, but my dear hubby wants me to Cook!!!! What to do? So, Me and My Mom have divided the Kitchen Duty among ourselves. Weekdays Amma and Weekends Me!!! So Last Weekend, My Daddy asked me to make Masala Dosa for Breakfast. But Amma doesn't like Potatoes, so i made this Vegetable Masala Dosa and they both enjoyed these without any guilt!!!!

2 Cups Dosa Batter
2 tsp Gingely Oil

For Vegetable Masala
1 Large Potato
1 Large Carrot
2 Medium Capsicum
1/2 Cup Peas (I used Frozen)
1 Large Onion, Chopped
2 Medium Tomato, Chopped or 2 -3 tsp of Tomato Paste
2 cloves of garlic, shredded
a small piece of ginger, shredded
1 tsp of Red Chilli Powder
2 tsp of Coriander Powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
2 sprigs of Curry leaves
Coriander leaves for garnishing
Salt to taste

The Masala
  • Peel the Potatoes and carrots and Cut them into cubes. Chop Capsicum thin. 
  • Heat oil in a Pan, Splutter mustard seeds, add curry leaves, Onion,Ginger and Garlic. Saute until onions turn Pink.
  • Add Tomato Paste or Tomatoes and the dry masala powders(Red Chili Powder, Corinader Powder, Garam Masala, Turmeric Powder) and Add half cup of Water. Let this Cook until Tomatoes turn Mushy or till the oil separates.
  • Add the Veggies now,add Salt and another half Cup of water and Cover  and cook till the veggies are cooked. This takes about 10-12 minutes in medium flame. Garnish with Fresh Coriander leaves and Take it off the Stove.

To Serve
  • Heat a Non-Stick Pan, a little oil to the pan and wipe it well with a tissue paper in a circular motion. This coats the pan uniformly with oil. 
  • Pour a laddle of Dosa Batter in the center of the pan and spread it using the back of laddle in a circular motion. Dot the sides with a little gingely oil.
  • Let the top side Cook. Some like it crisp and some like my Son likes it Soft, So cook according to their taste buds.
  • Sometimes the dosa might stick to the bottom of the pan, In such cases, Heat the pan, Pour a 2-3 tsp of Gingely oil in the pan, Let it sit in a Simmer flame for 2 minutes. Then Wipe it well with a tissue Paper. The Pan is ready to make Crispy, Tasty Dosa!!!! This Works for me all the time.
  • Try to have two separate pans for Dosa and Chapthi/Roti.
Sending it to Dish it out - Potatoes and Bell Peppers, happening @ Tomato Blues, Event by Vardhini of CooksJoy

Monday, August 20, 2012

Baking Partners: A new Baking Group

Baking Partners: A new Baking Group
A group of home bakers helping each other to achieve perfection.

Baking a home made , cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email Swathi  at favoriterecipes12@gmail.com.

We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo

If you   want to make it a gluten or vegan free diet, you can do those modifications also.

Baking Partners are
2.    Julie Erivum Puliyumm
4.    Priya (Priya's Versatile Recipes)  
5.    Suja ( Kitchen Corner Try It)
6.    Archana  ( Tangy Minds)
7.    Reshmi  ( EasY Cook)
8.    Prathibha ( Cook Ezee)  
9.    Priya R ( Cook Like Priya)
10.  Sweatha ( Tasty Curry leaf)
11.  Vidhya (  A Portion to Share)
12.  Usha Rao ( My Spicy Kitchen)
13.  Divya Prakash( Divyas Culinary Journey)
14.  Swasthi Blank ( Swasthi The Health Freak)
15.  Sanoli Ghosh ( Sanolis Kitchen)
16.  Pam Capone ( Live Ranch Delux)
17.  Mirellie( Gourmet Global Creations)
19.  Reshwani( Daily Cuppa)
20.  Peachy  (Peach Kitchen)
23 Lorraine ( Joys Misadventures)
24.  Jayasri(Samyalarai)
25  Sowmya(Nivedhanam)
26.  Anuja ( Simple Baking)
27.  Janani(www.redchillycurry.com)
28.  Ivy (Kopipaste)
29  Janaki ( Janakidiary)
31. Priya sirinivasn ( http://enveetukitchen.blogspot.com) And
     32. Swathi ( Zesty South Indian Kitchen)     Creator and Owner

Tuesday, August 14, 2012

Coconut Carrot and Peas Rice

I am a Big fan of Mixed Rices, nothing comes handy like these on a busy morning, where you sit and break your head on the lunch menu. Most of my Rice Recipes, will be Quick to make, mixed rice recipes, not that i dont prefer Slow-Cooking, one-pot meal recipes, but when it comes to time-saving, then definitely the former it is!!!!

Wishing you all a Very Happy Independence Day!!! Jai Hind!!!

2 Cups of Cooked Rice
2 Carrots, Peeled and Grated
1/4 Cup Frozen Peas
1/4 Cup Fresh Shredded Coconut
1 Medium Size Onion, Chopped
Salt to taste
Fresh leaves of Coriander for garnish

To be Minced
3-4 nos Green Chilies 
1 tsp shredded Ginger
2 cloves of garlic

  • In a Mixer, take the ingredients given under "To be Minced"  and pulse it twice or thrice. Keep it aside.
  • Heat oil in a non-stick pan, add  1-2 tbsp of oil, add cumin seeds, when it splutter, add chopped onion and minced mixture of chillies-garlic and saute until onions are translucent.
  • Add Carrots and Peas and saute for 2-3 minutes. Top it up with shredded coconut, mix well and let it cook for 3 more minutes, take it off the stove.
  • Add the Cooked Rice to this and Mix well, adjust salt, Garnish with coriander leaves and Serve Warm with your favorite Stir-fry or Cucumber and Raita/Plain Yogurt.

Sunday, August 12, 2012

Quinoa Vegetable Tikki/Cutlet

Quinoa - Super Food, Nutritional evaluations of quinoa indicate that it is a source of complete protein. And Also, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. 
Though it is super healthy, my kiddo, ran a mile at a look of it!!!! :) Seriously, God could have given it a bit more Kid-friendly look!!!! With no other option, i had to steal this wholesome goodness into something for my kiddo. So, This is the Story behind this Quinoa Vegetable Cutlet. 
A Healthy Combination Quinoa and Wholesome Veggies, these Cutlets/Tikki's are a Perfect Evening Snack and a sure Superhit with your kiddos  and the Diet-Conscious Biggies. 

1 Cup Quinoa
1/2 tsp Ginger-Garlic Paste
1/2 tsp Red Chili Powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala Powder
2 tbsp Besan/Gram Flour
1 tbsp Corn Flour
Salt to taste
Olive Oil for shallow Frying

1 Large Potato, peeled and chopped
1 Carrot, peeled and chopped
1 Capsicum, chopped
1/4 Cup Green peas, i used frozen
1/4 Cup Corn, i used Frozen

  • In a Microwave Safe Bowl, take quinoa with water, immersing the quinoa. Rinse the Quinoa Once, then fill it up with water again and Cook @ Microwave High for 10 minutes or unitl quinoa is cooked. The Water will be fully absorbed by the quinoa and will look like shiny pearls with the germ coming outside the seed.
  • In another Microwave Safe Bowl, Take all the chopped vegetables and water immersing then veggies. Cook @ Microwave high for 10-12 minutes or until the veggies or cooked.
  • Drain the quinoa and veggies and take them together in a wide bowl.  Add Ginger-garlic paste, Red Chili Powder, Coriander Powder, Garam Masala Powder, Besan/Gram Flour, Corn Flour Salt to taste  and salt. Mix them well. No need to add water. 
  • The Mixture will come together as a sticky dough.Divide the dough into 15-18 Balls (approximate). Flatten the balls and make them as tikki/patty and refrigerate the patties for 10 minutes.
  • Heat a Non-Stick, Add 1-2 tbsp of olive oil, when it is hot, slide 3-4 patties in the pan and shallow fry them on both sides until golden brown. Keep the flame simmer while frying. 
  • Serve Hot with some Tomato Ketchup. 
  • I had some leftover Cutlets for the next day,which turned into Sandwiches with some Eggless Mayonnaise, Crunchy Lettuce and Cheese Slices!!!! Needless to say, they vanished!!!!
Sending this to Kids Delight - Warm Food to Beat the Rain, happening @ Pumpkin Farm, Event by Srivalli, Let's Cook - Starters/Appetizers, Event by Radhika, Desi-Videsi Food Fest, Happening @ Sizzling Tastebuds.

Tuesday, August 07, 2012

Potato-Peas Korma - Side Dish for Roti/Poori

After Trying Cauliflower-Peas Milky Curry, Kuttu started liking gravies that are light in color, yeah, you read it right, according to him, if it is light in color it is mild in Spice!!! So now-a-days i try to cook his type of Side-dish for the weekends, so he can relish it relaxed. If your kiddo too enjoys a lesser spice dish, try this out, he/she will definitely enjoy and you will be making this often like me.

2 Large Potatoes
1/2 Cup Frozen Peas
1 Large Onion, chopped
1 Large Tomato or 2 tsp Tomato (optional)
1/2  or 3/4 tsp Red Chili powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/4 tsp turmeric powder
1/2 Cup Milk
Salt to taste
Fresh Coriander leaves for garnishing

1/2 tsp Mustard sees
1/4 tsp cumin seeds
hing a pinch

To Grind
5-6nos almonds
2 tsp Oats
1 green chili
2 garlic cloves
small piece of ginger
a small onion, chopped

  •  Soak Almonds in hot water for 10 minutes, peel the skin and Grind it to a smooth paste with rest of the ingredients, under 'To Grind'.
  • Peel the Potates and Cut them into 1 inch cubes. Take the cubes in a Microwave Safe Bowl with the required amount of water and Cook them @ high for 8 minutes. 
  • If Cooking on the Stove-top, Keep them on the Stove-top till the water starts boiling. When the water boils, Simmer for 2 minutes and then switch off the stove and keep it covered for 5 minutes. Drain and Keep Aside. 
  • Heat 2 tsp of oil in a Non-Stick Pan, add mustard seeds and  cumin seeds, when it crackles, add onions, hing and saute till translucent.
  • Add tomato puree and 1/2 Cup of Water. Add Red Chili powder, Coriander powder, turmeric powder and Garam Masala. Let this cook until tomatoes turn mushy and oil separates.
  • Next add almond-oats ground paste. Add Potatoes, peas and another 1/2 Cup of Milk and 1/4 Cup. Add Salt and Mix well. Cover and Cook in simmer flame for 10-12 minutes or until the mixture thickens. 
  • Garnish with Coriander leaves and Serve Warm with Roti's  or Puri's.

Friday, August 03, 2012

Eggless Chocolate Lamingtons

A lamington is a sponge cake of Australian origin in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. For this Month's Baking Eggless Challenge, Gayathri challenged us to bake an Eggless Version of these Delicious Lamingtions from David Lebovitz's Blog.
For the Sponge Cake, i used yogurt as the egg replacement and got a Spongy, fluffy cake. This coated with Home-made chocolate sauce and Dessicated Coconut, the aroma was mesmerizing!!!! Each and every bite was a delight. 

1 -1/2 Cups All-purpose flour/Maida
3/4 Cup Powdered Sugar
1-1/4 tsp Baking powder
1/2 tsp Baking soda
Salt a pinch
1 Cup Thick curd
1/2 Cup Cooking oil
2 tsp Vanilla extract

Chocolate Sauce
100gm Dark Chocolate, i used Lindt 85% cocoa
100 gm Milk Chocolate. I used Cardbury's Diary Milk, hazelnuts
50gm or half a stick of butter 
3 tbsp of Cocoa
1/2 Cup Powdered Sugar
1 Cup Milk
2 Cups of Dessicated Coconut

For Sponge Cake
  • Pre-heat the oven to 180C. Grease a Loaf pan with oil or cooking spray and set aside. i used a 10" Square pan.
  • In a bowl, mix the curd and sugar till the sugar dissolves completely. Add baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising.
  • Sieve the flour thrice and set aside. Add the oil and vanilla essence to the curd mixture. Stir gently.
  • Fold in the flour. Dont stir vigorously.
  • Pour the batter into the readied Pan and bake in the pre-heated oven for 15 minutes.
  • Lower the temperature to 160C and bake for another 30 minutes or unitl toothpick inserted in the middle of the cake comes out clean.
Chocolate Sauce
  • Heat a big pan with water.In another large bowl, take butter and the chocolates. Place the bowl over the water pan.
  • The Butter and chocolates will start melting, keep stirring. 
  • Add cocoa to this and stir well. Once it forms a smooth mixture. take it off the stove.
  • Add Sugar and milk and whisk until smooth and creamy.

The Lamingtons
  • Cut the Cake into 12-15 pieces. Slice each piece horizontally to two pieces.
  • Sandwich each Slice with generous Chocolate Sauce, or in other words Apply Generous amount of chocolate sauce on each slice and close with another slice. Repeat this with all the cake slices.
  • Once done, Dip Each Slice into the Chocolate Sauce and Roll it on Dessicated Coconut. Repeat this with all the chocolate sandwiched slices.
  • Refrigerate for 1 or two hours  and Serve. 
  • I Made small Balls out of last few slices of the cake and dipped them in Chocolate sauce and rolled in Dessicated Coconut.My Kiddo loved those Balls very much.

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