Thursday, November 4, 2010
May the Goddess shower upon you the choicest of wishes!
Praying for the best of Health, Happiness, Wealth and Wisdom !
Let the Goodness within you illuminate as the thousands of lamps lit on this auspicious day!
Wednesday, November 3, 2010
Now that we are settled in our new home and life has come to normalcy, I decided to get back to what I missed the most.
In the last couple of days there were invitees over for lunches, dinners and tea. I used my best known culinary skills to impress the aunts, uncles and cousins, hopefully succeded to a good extend. I'd rather not discuss the menu in this post as my camera was not put to use for what it was meant for :)
Today's post would include two simple recipes that I make more than often, one is a breafast quickie and the other a sweet meat. Read on...
Whole wheat dosa:
1 cup whole wheat flour
2 cups water
1 sprig curry leaves, chopped
1/2 a handful, chopped coriander leaves
1-2 green chillies, finely chopped
1" ginger grated
sugar 1/4 tsp
salt to tasted
oil/ghee for cooking
1. Mix the whole wheat flour and water in a wide mouthed vessel and stir/whisk it well to make it lump free.
2. To this dough add curry leaves, coriander leaves, green chillies, ginger, salt, sugar and mix well to combine all the ingredients evenly. The batter is runny compared to the regular dosa batter.
3. Heat a tava on medium flame and pour a ladel of dosa batter on it and spread it in circular motion.
4. Sprinkle a little ghee/oil on the dosa and on the edges as well. close and allow to cook till done and flip the dosa on to the other side and cook till some brown spots and seen here and there.
5. Continue the same process with the remaining dosa batter.
6. Serve the dosas hot with chutney or sauce.
2 cups freshly grated coconut
2 cups grated jaggery
1 tsp and a little more ghee ( clarified butter)
1/2 tsp cardamom powder
1. In a wide mouthed vessel mix the grated coconut and jaggery using a ladel
2. Put this mixture in a kadhai and place in on a medium flame and keep stirring.
3. The coconut and jaggery will give out some amount of oil and water respectively. Keep stirring.
4. Gradually the mixture begins to tighten as the water evaporates, add a teaspoon of ghee and the cardamom powder and mix well and take it off the flame. Let it cool a bit.
5. When the laddoo mixture is hand managable, apply ghee on ur palms, take enough mixture and make them into perfect rounds.
6. Place the ready to serve laddoos on a greased plate.
7. If u prefer it harder than the regular consistency chill it in the refrigerator.
Thanks for having me in your thoughts, and leaving words of concern in my blog.
wishing you wellness and joy!
Tuesday, April 13, 2010
okra gravy and mix well. Simmer for a couple of seconds and turn off the flame.
Refrigerated: stays up to 2 days
10 Small okras / lady’s finger
3 Dry red chillies
A fist full fresh coconut pieces/ grated coconut
½ tbsp Tamarind paste
¼ tsp Turmeric powder
4-5 Fenugreek seeds
½ tsp Coriander seeds
Salt to taste
1 tsp oil
2 tsp oil
7-8 Garlic cloves, unpeeled
In a small skillet put a few drops of oil and roast the red chillies, fenugreek seeds, coriander seeds for a few seconds, do not let it burn. Once roasted let it cool.
Meanwhile, slice the wash the okras, wipe them dry, trims the ends and cut them into one inch pieces.
In a Kadhai/vessel heat 1 tsp oil and fry the okra pieces till they are slightly blackened and there is no trace of stickiness. In the same vessel pour water enough to dunk the okra pieces adding a little salt cook them till fork tender. Once done drain the water and the pieces aside.
Next grind the roasted spices along with coconut, tamarind paste, haldi add a little water and make it into a fine paste.
Transfer the ground mixture into the cooking vessel add salt to taste, water to get the gravy as per the consistency you require (don’t make it too watery). Add the cooked okra slices in it and simmer to a boil and then immediately lower the flame.
Prepare the tempering:
In a tempering pan heat about 2 tsps of oil and throw in the garlic cloves and keep frying it till it turns brownish black ( do not over burn them) once this is done pour it over the simmering
Serve the Okra gravy/ghashi with steaming hot rice.
Friday, April 9, 2010
Monday, April 5, 2010
Indrani of APPYAYAN and Sashi of Sashi's tasty bites have shared this bunch of awards as an encouranging gesture, Thanks a lot dearies :)
THE SUNSHINE AWARD..............
Wednesday, March 24, 2010
How to get started:
- Stir coffee powder and water in a bowl till disolved set it aside.
- sieve sugar and make it lump free, set it aside.
- Add mascarpone, (whipped cream), vanilla essence, salt, coffee mixture in a wide mouthed vessel and beat until thick and smooth, to form firm peaks * dont over beat for it may curdle.
- The coffee mascaropne icing is ready to adorn ur cake :)
Pineapple Mascarpone Icing:
- sieve the powdered sugar to make it lump free
- In a wide mouthed bowl add the mascarpone cheese, powdered sugar, pineapple essence and beat till thick and smooth, you may add a spoon or tow of cold milk to get the desired consistency. dont over beat as it may tend to curdle
- The Pineapple mascarpone icing is ready to dress the cake :)
Have a great week ahead!
Take care! Be Good ! Be Happy!!
Friday, March 12, 2010
Hi dearies!! It's been a long week and the group of words"THANK GOD IT'S FRIDAY" seems to be the line for me :) This week was busy as I had to complete all the pending work that I had piled for 'later'( am sure many of us do that) It's not only the work but my new interest in Warli painting that has kept me busy...believe me it's addictive and interesting.
After all that ranting let's get to business :) Whole Moong green is one of my favourites not only for health reasons but also it's pleasure to work with...it easily takes in any kind of experiment that one would want to try...and the combination of spices and vegetables that one can use with it is infinite :) Today's recipe is whole moong stir fry..... simple and delicious...here's the recipe:
Whole Green Moong Stir Fry:
1 and 1/2 cups: Whole green moong, pre-cooked
1 onion: finely chopped
1 tomato: finely chopped
1 tsp: cumin seeds
1 tsp: mustard seeds
1 sprig: curry leaves
2 -3 tsp: oil
1/2 tsp: saunf
1 tsp: haldi powder
1 tsp: jeera powder
1 tsp:coriander powder
1 tsp: aamchur powder
1 tsp: kitchen king masala/sambar powder (optional)
1 tsp: ginger garlic paste
salt to taste
coriander leaves: finely chopped for garnishing
- Heat oil in a kadhai, add cumin seeds, saunf, mustard seeds, curry leaves once it splutters throw in the onions and ladel it till it becomes slightly golden brown
- Add tomatoes, ginger garlic paste , haldi powder, coriander powder, jeera powder, kitchen king masala, aamchur powder, salt and fry till the oil is seen around the edges of this mixture, if necessary add/sprinkle some water if it is too dry.
- Once the masala is done add the pre-cooked whole green moong and mix well so as to coat the moong with the masala .
- cover and cook for some time and take it off the flame .
- Garnish with coriander and serve hot.
Monday, March 8, 2010
- 1/2 kilo cauliflower, grated
- 4 tbsps. gramflour (besan)
- 1/2. tsp cumin seeds,
- 1/2. tsp ginger garlic paste
- 1.tbsp crushed mint leaves
- Handful of chopped coriander leaves
- 2-3 green chillies, minced
- salt to taste
For the Curry:
- 250 gms grated tomates
- 250 gms green peas, boiled
- 1/2 tsp cumin seeds
- 1 tsp ginger strips
- 1 tbsp dhania-jeera powder
- 4 green chillies, slit
- 4 tblspns. milk/yogurt
- 1/4 tsp. turmeric powder
- salt and red chilli powder to taste
Mix all the kofta ingredients together.Form the mixture into small balls and deep fry them to a golden colour. Heat 4 thlspns. of ghee/oil, add cumin seeds, when they start popping, add tomatoes, ginger, spices, salt and chillies. Cook the contents till the oil starts to be seen at the edges. Now stir in the peas and 2 cups of water. Boil for 10 minutes.Mix in milk/yogurt and gently stir bring the gravy to a little thicker consistency, *if desired u may mix 1-2 tsp cornflour with a little water and add this to thicken the gravy*, pour this mixture over the koftas. Decorate with coriander leaves.
Recipe adapted from "101 ways to prepare Curries", author : Aroona Reejhsinghani
Tuesday, March 2, 2010
Let's talk about brownies today...Ever since I've tasted these yummy brown beauties, I just cant have enough of it :) the combinations with it like vanilla ice-cream, chocolate sauce, nuts or just caramel syrup drizzled brownies are so irresistible!
Tuesday, February 23, 2010
1. Replaced all- purpose flour with whole wheat flour.
1. Wash the spring onions, finely chop(I pressure cooked them before hand) and set it aside.