Indian Vegetarian Kitchen

Tervis Tumblers!

2011-10-31T18:03:00.000-07:00

This post is a part of a Foodbuzz Tastemaker program with Tervis. Tervis tumblers are virtually indestructible - they won't crack, melt, shatter, or chip, and they come with a lifetime guarantee. Even better, their double-wall insulation means hot drinks stay hot, cold drinks stay cold, and your furniture stays clear of those annoying condensation rings!

Recently, I was selected to receive a tervis tumbler! I have been using it everyday and it keeps any beverage hot or cold for longer time. Do buy these beautiful tumblers and try them!
The beverage displayed in this picture is badam kheer. For recipe click here.

Wheat and Nut Laddoo for Diwali

2011-10-15T16:16:00.000-07:00

IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! One of my recipes, wheat and nut ladoo is featured in the ebook (Page 69).

Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

Thank you Indusladies for including my recipe!!

Simple Garlic Rice

2011-09-15T21:36:00.000-07:00

This is a quick and easy recipe for garlic lovers!

Ingredients:
1/2 cup raw Basmathi Rice
4 Garlic pods
1 small Mor Milagai (sun dried chillies)
Salt
3 tsp Ghee

Method:
Rinse basmathi rice and cook in 1 cup of water and set aside.
Heat ghee in a pan. Roast chopped garlic to golden brown.
In another pan, fry mor milagai in 1 tsp oil till it turns black. Crush into small pieces.
Add roasted garlic, crushed mor milagai and salt to rice.
Toss well and serve with onion raitha.

Mutter Paneer

2011-08-30T15:38:00.000-07:00

Ingredients:
Grind together to a smooth paste:
5 small tomatoes
1 big onion
5 garlic pods
1 green chilli
4 cloves
2 1"cinnamon sticks
small piece of ginger

Other ingredients:
4 tbsp oil
Salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp crushed kasoori methi
1 tsp butter
coriander leaves to garnish
1 cup paneer cubes
1/2 tsp sugar
1/2 cup frozen peas

Method:
Heat oil in a pan. Add the ground paste. Add chilli powder, salt and turmeric powder. Add some water if the gravy is very thick. Fry till the raw smell goes away and oil starts to separate from the sides of the pan.
Fry paneer cubes to light golden brown. Add the pieces to the gravy. Add peas. Simmer for 5 minutes.
Garnish with coriander leaves, kasoori methi and butter.
Serve with chapathis or rice.

Kodak Photo Book

2011-08-10T12:40:00.000-07:00

This post is part of the Foodbuzz Tastemaker program with KODAK Gallery. Recently I was chosen the lucky winner of a free photo book from kodak gallery, a partner of food buzz.
Using the photo book creation software, it's easy to create photo books and photo albums in few minutes by choosing a book size and style. There are three sizes available - large, medium and small. There are two options available to make your photo book. If you are short on time, you can use the quickstart option or choose the step by step option if you want to customize every photo at your own pace. You can easily resize, rearrange, add captions, change layouts, add or remove pages to customize your photo book the way you like. There are tons of cover designs and page background options to give the photo book a professional look. I received mine yesterday and was quite happy with the product. One thing I noticed was the pictures were more saturated than the original ones.

Visit http://www.kodakgallery.com/products/photo-books/pc-Products-c-C830001
to know more on how to create photo books. I had a great experience creating mine.
KODAK Gallery is also providing an exclusive offer to my readers; 40% off a medium hardcover or a large Photo Book. Visit www.kodakgallery.com/creativity and order your photo book. The offer is only available through this URL from 8/1/11 - 8/31/11.

Apple Almond Shake

2011-07-26T17:44:00.000-07:00

Ingredients:
Apple - 1
Milk - 2 cups
Almond - 10
Cashew - 5
Sugar as needed
Saffron - a few strands
Chopped walnuts - for garnishing

Method:
Peel the skin of apple. Chop into small pieces and grind it with almonds, cashews, sugar and milk.
Filter for smoother, creamier shake.
Garnish with saffron and walnuts.

Tomato Pulao

2011-07-19T10:39:00.000-07:00

I have already posted Tomato Peas Bath and Mild Tomato Pulao recipe earlier. This is another version I learned from amma. It's so tasty that I had to share the recipe with you all.

Ingredients:
1.5 cups Basmathi Rice
3 tomatoes
1 small onion
5 cloves garlic
1 tsp grated ginger
2 green chillies
2 cloves
1 inch cinnamon
Salt
4 tbsp oil
2 tbsp ghee
1/4 tsp turmeric powder
1/2 tsp chilli powder
A handful of frozen peas

Method:
Rinse and soak basmathi rice in water for 15 minutes. Drain and cook the rice in 3 cups of water. Set aside.
Heat oil in a pan. Fry cinnamon and cloves for few seconds.
Grind tomato, onion, ginger, garlic, green chilli to a fine paste without adding water. Add this paste to the pan. Add salt, turmeric, red chilli powder and cook the gravy until it becomes thick and oil starts to separate. Add frozen peas and simmer for five minutes.
Add this paste to cooked basmathi rice and mix well without mashing the rice.
Garnish with coriander leaves.

Onion Vatha Kuzhambu (Onion cooked in spicy tamarind gravy)

2011-05-29T00:21:00.000-07:00

This is a tangy and spicy gravy that goes well with rice and curry. Vegetables like ladies finger, capsicum, sweet potato, drumstick, brinjal can be used instead of onions. Some call it Kaara kuzhambu.

Ingredients:
1 medium sized onion sliced
1 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp thur dal or channa dal
A few curry leaves
3 tsp sambar powder
Salt
1/4 tsp hing
3.5 cups tamarind extract from small lime size tamarind
1/2 tsp jaggery
1 tsp rice flour

Method:
Heat oil. Add mustard seeds, fenugreek, channa dal or thur dal, curry leaves.
When mustard seeds crackle and dal turns brown, add sliced onion and fry till it turns soft.
Soak tamarind in warm water for 10 minutes and extract 3.5 cups of juice from the same.
Add this juice to the cooked onion.
Add salt, sambar powder, hing and allow the mixture to boil for 20 minutes or until oil starts to float on top.
Add jaggery if you like the gravy to be slightly sweet.
Mix rice flour in 1 tsp water and make a thick paste.
Add this paste to the tamarind gravy and stir continuously until the mixture becomes little thick.
Serve with rice, ghee and curry.

Brinjal Capsicum Curry

2011-05-10T15:00:00.000-07:00

Serves 2-3

Ingredients:
3 Indian Brinjals/Eggplants
1/2 cup Capsicum/Bellpepper
1/2 cup chopped Onion
1 Tomato
2 Garlic pods
1 tsp grated Ginger
1 Green Chilli
2-3 tbsp Oil
1/2 tsp Jeera
Salt
1/2 tsp Chilli powder
1 tsp Sambar powder
1/4 tsp Turmeric powder
A pinch of Hing
1/2 tsp Coriander powder
Coriander leaves to garnish

Method:
Heat oil in a pan. Add jeera and allow it to crackle.
Add onion, ginger, garlic, green chilli and saute till onion turns transparent.
Add sliced brinjal. Sprinkle salt and fry till brinjal is partially cooked.
Add capsicum, tomato and spice powders and some salt.
Fry till the veggies turn soft.
Garnish with coriander leaves and serve hot with chapathis.

Onion Tomato Curry

2011-04-21T10:52:00.000-07:00

This is a simple curry that goes well with chapathis.

Serves 2

Ingredients:
1 Onion thinly sliced
3 Tomatoes chopped
2 Green Chillies
1 tsp Jeera
2 Tbsp Oil
Salt
1/2 tsp Chilli powder or Sambar powder as needed
1/4 tsp Turmeric powder
A pinch of hing
1 tsp Jaggery or Sugar
Coriander leaves to garnish

Method:
Heat oil in a pan.
Add jeera and green chillies.
When jeera crackles, add onion and fry till it turns golden brown.
Add tomatoes, salt, chilli powder/sambar powder, turmeric powder, hing and cook till tomatoes turn soft and oil starts to separate.
Add jaggery or sugar. Mix well and garnish with coriander leaves.
Serve hot with chapathis!

Mango Pachadi (Chutney)

2011-04-14T14:08:00.000-07:00

Happy Tamil New Year!!
It is customary to make this sweet, sour and spicy mango pachadi on New Year day. This is my mom's recipe. It's my favorite and I love it with curd rice.

Ingredients:
1 Raw mango
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urud dal
1/4 tsp hing
Few curry leaves
1 Green chilli
2 Red chillies
Salt
1/3 cup Jaggery
1 Cup water
1 tsp rice flour

Method:
Chop mango into big pieces (with skin).

Heat oil in a pan. Add mustard seeds, urud dal, red chillies, hing, green chilli, curry leaves.
When mustard seeds crackle, add mango pieces and fry for 10 minutes.

Add 1 cup water, jaggery and salt. Cook until mangoes turn soft. It takes about 10 to 15 minutes.

Take rice flour, add little water and make a thick paste. Add this to the mango mixture. Cook for a minute.
Vepamboo (neem flower) is roasted and added in the end. But I didn't have any.
Serve along with rice, sambar and curry.

Panakam

2011-04-12T14:16:00.000-07:00

Celebrating Rama Navami with this delicious Panakam!

Ingredients:
Grated Jaggery - 1/2 cup
Water - 2 cups
Dry ginger powder or fresh grated ginger - 1/2 tsp
Cardamom - 1/4 tsp
Honey - 1 tbsp

Method:
Mix all the ingredients. Stir well until jaggery dissolves in water completely.
Filter and serve chilled.

Aval Vadai (Poha Vada)

2011-04-04T14:05:00.000-07:00

Tried this from Edible Garden and it turned out crispy on the outside and soft on the inside. I really liked it. Thanks for the recipe :)

Ingredients:
Aval/Poha/Rice flakes - 1 cup
Gram flour - 1-2 tbsp
Rice flour - 1-2 tbsp
Salt
Onion chopped - 1/2 cup
Green chilli chopped - 1
Hing - a pinch
Coriander leaves chopped- 1 tbsp
Curry leaves - a few
Jeera - 1/2 tsp
Grated Ginger/Garlic - 1 tsp
Oil - To deep fry

Method:
Wash poha and rinse. Set aside for 10 minutes till it turns soft.
Add rest of the ingredients and form a dough. Add little water if necessary (I added less than 1/4 cup of water).
If the mixture becomes soggy, add some more rice flour/gram flour.
Shape them into 1/4 inch thick discs.
Deep fry till golden brown.
Serve hot with ketchup!

Strawberry Ginger Lemonade

2011-03-20T15:39:00.000-07:00

Ingredients:
1/4 cup lemon juice
3 strawberries
1 tsp grated ginger
A pinch of salt
Sugar as needed

Method:
Puree the strawberries with 1/3 cup water.
To the freshly squeezed lemon juice, add strawberry paste, sugar, salt, grated ginger and 2 cups of water.
Stir well and filter. If the juice is thick, add some more water.
Serve chilled.

I am sending this entry to "it's spring" event hosted by zestyflavors.com

Mushroom Pulao

2011-03-18T12:55:00.000-07:00

I am sure mushroom lovers will love this pulao. I added coconut milk to make the pulao delicious and rich! The ingredient list may be long, but it takes less than 30 minutes to prepare.

Ingredients:
1/4 cup thinly sliced onion
2 Garlic pods chopped finely
A handful of sliced mushroom and frozen peas
1 Green Chilli
2 Cloves
1 Stick cinnamon
1 Bay leaf
1 Star Anise
Salt
1 cup Basmathi Rice
2 tbsp oil
1 tbsp ghee
Coriander leaves to garnish
3/4 cup coconut milk
3/4 cup water

Method:

Heat oil and ghee in pressure cooker.
Add cloves, cinnamon, bay leaf and star anise.
After a few seconds, add garlic, onion and green chilli. Saute for a couple of minutes.
Add mushroom and peas and stir well.
Wash and rinse the rice.
Add the rice. Saute for a minute.
Add salt, coconut milk and water.
Pressure cook for 3-4 whistles.
Cool and garnish with coriander leaves.
Serve with any raitha or chips.

Nombu Kozhakattai (Steamed Rice/jaggery balls)

2011-03-15T19:18:00.000-07:00

This kozhakattai is made on a special occasion called - "nombu". If you are interested in knowing more about this festival, click here.

Ingredients:

Rice flour - 1 cup
Jaggery - 1/2 cup
Cardamom - 1/4 tsp
Coconut - 1/4 cup
Water - 1 tbsp

Method:

Step 1: Dry roast rice flour on medium flame till it turns light golden color. Stir continuously so that it doesn't burn. Allow it to cool.

Step 2: Add fresh grated coconut and cardamom

Step 3: Add very little water (1 or 2 tbsp) to jaggery and heat till it melts (about 5 minutes). Filter the syrup and allow it to cool.

Step 4: Add this syrup to the rice flour/coconut mixture and make a soft dough.

Step 5: Grease your palm with ghee and make even sized balls and steam in pressure cooker for 10 to 12 minutes.

Enjoy it with some butter!

Chayote Squash Curry

2011-02-22T18:05:00.000-08:00

Ingredients:
Chayote Squash (chow chow) chopped - 1
Red Chillies - 2
Curry leaves - a few
Mustard Seeds - 1/2 tsp
Urud dal - 1/2 tsp
Hing - a pinch
Salt
Turmeric powder - a pinch
Oil - 2 tsp
Grated Coconut - 1 tbsp

Method:
Heat oil in a pan. Add mustard seeds, red chillies and urud dal.
When mustard seeds splutter, add chayote squash, hing, turmeric, salt and curry leaves.
Close the lid and cook on low flame.
When the squash turns soft, add fresh grated coconut and mix well.
Serve with rice and sambar.

Tindora Rice (Kovakkai Saadham)

2011-02-16T12:52:00.000-08:00

Ingredients:
Tindora/Ivy Gourd/Kovakkai sliced - 1 cup
Potato - 1 chopped
Onion - 1/2 cup thinly sliced
Raw/Sona Masuri Rice - 1/2 cup uncooked
Salt
Freshly ground black pepper - 3/4 to 1 tsp
Hing - 1/4 tsp
Oil - 5 tsp
Curry leaves - a few

Method:
Cook rice in 1 1/4 cup water and set aside.
Heat oil in a wide pan. Add jeera. When it crackles, add hing, curry leaves and onion.
When onion turns golden brown, add sliced tindora.
Fry for 5 minutes.
Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
When the veggies are almost cooked, open the lid and fry for 5 minutes until they turn crispy.
Add cooked rice and ground pepper. Toss everything together without mashing the rice.
Serve with pappad or raitha.

Idli Upma

2011-01-29T07:25:00.000-08:00

Here's a quick and simple tiffin made with left over idlis. Picture quality is not up to the mark. I used a different camera this time.

Ingredients:
Left over idlis - 4
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urud dal - 1/2 tsp
Curry leaves - a few
Hing - 1/4 tsp
Idli powder (Milagai podi) - 2 to 3 tsp
Coconut - 2 tsp

Method:
Cool the idlis. Crumble into a coarse mixture and set aside.
Heat oil in a pan.
Add mustard seeds and urud dal.
When urud dal turns brown, add curry leaves, hing and crumbled idli.
Add idli powder and coconut and mix well.
Serve hot with yogurt.

Happy New Year

2011-01-01T15:29:00.000-08:00

Dear Readers,

Wish you and your family a very Happy and Prosperous New Year!!

Fried Idly

2010-12-22T12:48:00.000-08:00

This is a simple snack you can make with leftover idlis. It is very crunchy on the outside and soft on the inside.

Ingredients:
Leftover Idlis - 3
Oil - To deep fry
Salt
Chilli powder and garam masala powder - a pinch

Method:
Cut the idlis into equal sized pieces.
Heat oil in a pan and deep fry the idlis till they turn golden brown.
Drain excess oil in paper towel.
Sprinkle salt, chilli powder and garam masala powder when the fried idlis are still hot.
Serve with hot and sweet tomato ketchup.

Sweet Corn Chaat

2010-12-10T11:13:00.000-08:00

Sweet Corn Chaat - A tea time snack much healthier than cookies and junk foods.

Ingredients:
Frozen sweet corn - 1 cup
Salt
Lime juice - 1 tsp
Chilli powder - a pinch
Garam Masala/Chaat Masala - a pinch
Ground pepper - a pinch

Method:
Boil corn in water for 5 minutes.
Drain and mix in other ingredients and enjoy!

Mixed Greens Salad with Cranberries, Walnuts & Fruits

2010-11-30T11:48:00.000-08:00

Try to include different varieties of salads everyday. Since they are raw, they are very nutritious. This, along with some bread makes a wholesome meal. Measurements are eyeballed.

Ingredients:
Mixed Greens (Spinach, Romaine lettuce, Arugula, Chard) - 3 cups
Walnuts - 3 tbsp
Cranberry - 3 tbsp
Mandarin Orange - 2
Apple - 1

Vinaigrette:
Lime juice or balsamic vinegar - 4 to 5 tsp
Olive oil - 2 tbsp
Honey - 1 tsp or more for extra sweetness
Salt
Ground pepper - 1/4 tsp

Method:
Mix the greens, walnuts, cranberry, apple and orange.
To prepare the vinaigrette, whisk all the ingredients in a bowl and pour over the salad.
Toss everything together.

You can also use store bought salad dressing.

Potato Bell Pepper Rice

2010-11-24T11:19:00.000-08:00

This is a perfect lunch box item that can be made in less than 30 minutes.

Ingredients:
Sona Masoori Rice/Raw Rice - 1 cup
Potato - 2 medium
Green Bell Pepper (Capsicum) - 1 medium
Carrot - 1/4 cup chopped
Spring onion - 2 tbsp chopped
Salt
Turmeric powder - 1/2 tsp
Sambar powder - 1.5 tsp
Garam masala powder - 1 tsp
Slit green chilli - 1
Oil - 4 tbsp
Jeera - 1 tsp

Method:
Cook rice in 2 3/4 cups of water and set aside.
Heat oil in a pan. Add jeera. When they crackle, add chopped potatoes and green chilli. Sprinkle salt and saute till potatoes are partially cooked.
Add chopped carrot, bell pepper, turmeric powder, sambar powder, garam masala powder and some salt. Saute till the veggies are cooked.
Gently toss rice with the veggies without mashing the rice. Add salt if needed. Garnish with spring onion.
Serve with raitha or chips.

Notes:
Rice should be cooked in such a way that the grains are separate and not mushy.
Don't mix cooked rice to the veggies all at once. Add gradually and check if the proportion is right.
Adjust the quantities of spice powders to your taste.

Carrot Cucumber Salad

2010-11-10T21:51:00.000-08:00

This is a simple and delicious salad. It tastes great as it is and with rice also.

Ingredients:
A handful of grated carrots, chopped cucumber, chopped raw mango pieces and pomegranate.
Salt as needed
Lime juice - 1 tsp
Green chilli finely chopped - 1/4 tsp or less
Mung Dal - 2 tbsp soaked in water for 1/2 hour and drained

Seasoning:
Oil - 1 tsp
Mustards Seeds - 1/2 tsp

Add all the ingredients. Do the seasoning. Pour it on the Veggies and toss well.

Carrot Halwa

2010-11-05T14:23:00.000-07:00

Dear Readers,
Wish you all a very Happy Diwali! Hope you are having a blast with your family. Carrot halwa is a delicious dessert. I am sure everyone loves it.

Ingredients:
Carrots - 6 big
Sugar - 1 1/2 cups
Cardamom - 1/2 tsp
Saffron - a few
Milk - 1 1/2 cups
Cashew powdered - 1/2 cup
Ghee - 3 tbsp

To garnish:
Roasted nuts and raisins - a handful

Method:
Peel the skin and grate the carrots.
Heat 3 tbsp ghee in a wide pan.
Roast the nuts till golden brown and set aside.
In the same pan, add grated carrots, cardamom and saffron and saute for 2 minutes.
Add milk and let it cook on low flame for 40-45 minutes till all milk is absorbed and the mixture becomes thick.
Add sugar and cook for 5 minutes.
Add cashew powder and mix well.
Simmer for 5 minutes.
Garnish with roasted nuts and add some ghee before serving.

Am sending this recipe to Diwali sweets and snacks event

Mysore Pak

2010-11-01T17:27:00.000-07:00

Here's a sweet dish for you all for Diwali. Hope you will like it.

Ingredients:
Gram Flour - 1/2 cup
Sugar - 1 cup
Ghee - 3/4 cup

Method:
Sift gram flour to make sure there are no lumps.
Take sugar in a deep pan. Add very little water (about 1/4 cup) just enough to coat the sugar and heat.
When the sugar forms 1 string consistency (when you place a drop of sugar syrup between your forefinger and your thumb and pull apart gently, single thread is formed. it will take 7-8 minutes approximately on medium flame), add the flour and stir continuously. Add ghee gradually. After 2 minutes, the mixture will absorb all ghee and starts to leave the sides of the pan.
Transfer it immediately to a greased plate and spread it evenly with a flat spatula.
Don't let the mixture cook for too long. It will crumble.
Cut into desired shapes when still hot.

You can also try these for diwali - Badam Cake, Pista Cake, Wheat and Nut Laddoo, Savory Wheat Biscuits, Beetroot Halwa

Mango & Fig Milkshake

2010-10-21T16:27:00.000-07:00

I started off with Mango milkshake and I remembered I had some tasty, juicy figs that I bought from a market. So that's how I came up with Mango-Fig Milkshake. It tastes awesome.

Ingredients:
Mango - 1 chopped
Dried Figs - 3
Sugar - 2 spoons (optional)
Cold Milk - 1 and a half cups
Cardamom - a pinch

Method:
Blend all the ingredients together to a smooth and creamy mixture and enjoy!

Semiya Payasam (Vermicelli Pudding)

2010-10-08T14:28:00.000-07:00

Dear readers,

Wish you all a Happy Navaratri! Here's a simple dessert recipe for day 1. I will try to post sundal recipe in the next couple of days.

Serves 3

Ingredients:
Vermicelli/Semiya - 3/4 cup
Ghee - 1 tsp
Cashews/Raisins - 1 tsp each
Milk - 3 cups or more depending on the consistency (do not use fat free)
Sugar - 1/2 cup or more
Saffron - a few
Cardamom - generous pinch

Method:
Heat ghee in a pan. Roast the cashews. When they start to turn light golden brown, add raisins and fry for few seconds. Set aside.
In the same pan, roast vermicelli till it turns golden brown.
Add milk, saffron, cardamom and cook for 15 minutes.
Add sugar and cook for another 5 minutes.
Add roasted nuts and raisins.
Serve warm or chilled.

The payasam tends to get thicker as it cools. Add more milk if you want or reduce the amount of vermicelli to 1/2 cup.

Sweet Potato Vatha Kuzhambu (Spicy Tamarind Gravy)

2010-10-01T14:42:00.000-07:00

Vatha kuzhambu is one of the gravies we make regularly at home. It is mixed with rice and ghee and had with some curry. When I travel for days and eat out a lot, all I crave for is, this Vatha kuzhambu and pappad. It is a perfect comfort food!

Instead of sweet potato, you can one of these veggies: capsicum, okra, onion, brinjal, drum stick

Ingredients:
Tamarind - medium lemon size ball
Sambar Powder - 3 tsp
Hing/Asafoetida - 1/4 tsp
Salt - as needed
Sweet Potato - 1 peeled and sliced into 1/4 inch thick disks
Onion (optional) - 1/2 cup sliced
Jaggery - 1/2 tsp
Rice flour - 2 tsp

Seasonings:
Sesame Oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Channa Dal or Thur Dal - 1 tsp
Curry leaves - a few

Method:
Soak tamarind in 1 cup warm water for 10 minutes.
Heat oil in a pan. Add mustard seeds. When they crackle, add fenugreek, channa dal or thur dal and curry leaves. I personally like to use thur dal.
When they turn golden brown, add onion and fry till it turns transparent.
Sprinkle some salt.
Add sliced sweet potatoes and saute for a minute.
Extract 3 cups of tamarind water.
In a deep pan, boil tamarind water along with salt, asafoetida, sambar powder and the sauteed veggies. Let it boil for 25 minutes. Check if the veggies are cooked fully.
Mix rice flour with 1/2 cup water and make a smooth paste.
Add this paste to the boiling mixture and stir continuously. Let it cook for 2-3 minutes.
The tamarind gravy will thicken.
Add jaggery and mix well.
Turn off the heat and serve hot with rice, ghee and some curry.

Plain Uttapam & Coconut Chutney

2010-09-21T13:05:00.000-07:00

This recipe is from Mallika Badrinath's cookbook. Uttapam and dosa can be prepared using the same batter. Dosas are usually crisp and thin while uttapams are thick like pancakes. If you want soft, spongy, white dosas or uttapams, this is the recipe.

Ingredients:
Raw Rice or Sona Masuri Rice - 3 Cups
Whole Urud Dal - 1 Cup
Fenugreek Seeds - 1/2 tsp
Water as required (roughly 5 cups)
Salt

Method:
Rinse and drain rice and dal.
Soak them together for 3 hours along with fenugreek seeds.
Grind to a smooth batter adding water gradually.
I always use wet grinder to prepare idli/dosa batter.
Add salt and mix well using your hands.
Allow the batter to ferment for 16-20 hours.

To prepare Uttapams:
Mix the batter well. If it is thick, add little water.
Heat a griddle.
When it is hot, grease it with oil.
Take a laddle full of batter.
Pour it in the center.
Do not spread it.
Drizzle oil around the corners.
After a minute, flip it and cook the other side.
Serve with chutney.

Coconut Chutney:
Coconut - 1/2 cup
Almonds/roasted unsalted peanuts - 10
Green Chilli - 1 or 2
Hing - a pinch
Ginger - small piece
Coriander leaves - a handful
Salt

Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp

Method:
Grind all the ingredients with water to a smooth paste.
Heat oil and add mustard seeds and allow to crackle.
Pour the seasoning over ground mixture.

Notes:
To make onion uttapam, add chopped onions, green chilli, curry leaves, coriander leaves to the batter and follow the same procedure.

Lemon Rice

2010-09-16T10:27:00.000-07:00

Lemon rice is very easy to prepare. But the proportion of lime juice to salt has to be perfect for great tasting rice. I prefer using lime instead of lemon.

Serves 2

Ingredients:
Basmathi Rice - 3/4 cup uncooked
Juice from 2 small limes
Salt
Coriander leaves - To garnish
Curry leaves - a few
Frozen Peas - 1 tsp(optional)

Seasoning:
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urud Dal - 1 tsp
Cashews or Peanuts - 1 tsp
Raisins - 1 tsp(optional)
Green Chilli - 1
Hing - a pinch
Turmeric powder - 1/4 tsp

Method:
Rinse and drain basmathi rice. Cook in 1 1/2 cups of water. Set aside.
Heat oil in a wide pan.
Add mustard seeds, urud dal, cashews and raisins. Allow mustard seeds to splutter and cashews to turn light golden brown. Add peas, green chilli, hing and turmeric powder. Saute for 10 seconds.
Turn off the heat.
Add lime juice and salt to the seasoning.
Now gently mix rice without smashing it.
Garnish with coriander leaves and curry leaves.
Serve with pappad or avial.

Poondu Rasam (Garlic Soup)

2010-09-09T15:49:00.000-07:00

This is not how I usually make rasam. I got the recipe from my friend. It came out very well. Tomato is blended with cooked dal and it makes the rasam very tasty and flavorful. Garlic is hiding on the bottom of the glass. It would simply not float :)

Serves 5

Ingredients:
Thur Dal - 1/4 cup
Tamarind - Small lime size
Tomato - 1 chopped
Hing - 1/4 tsp
Salt
Rasam Powder - 3 tsp
Coriander leaves - to garnish

Seasonings:
Ghee/oil - 2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - a few
Garlic - 6 pods sliced
Red chillies - 2
Ground pepper - 1/2 tsp

Method:
Pressure cook thur dal in about 1 cup of water for 4-5 whistles.
Soak tamarind in 1 cup of warm water and extract the juice.
Blend cooked dal and tomato with a hand blender or mixer to a smooth mixture.
To this mixture, add 2 cups of tamarind juice, hing, salt and rasam powder and boil for 15 minutes.
Now add 2 1/2 cups of water and boil for another 5 minutes.
In another pan, add ghee or oil. Add mustard seeds. When they crackle, add cumin, curry leaves, garlic, red chillies and ground pepper and fry till garlic turns golden brown.
Pour the seasoning over rasam.
Garnish with coriander leaves.
Mix piping hot rasam with rice and ghee and enjoy with some curry or have it as soup.

Savory Wheat Biscuits

2010-08-30T17:04:00.000-07:00

My mom used to make this snack often and I used to love it. You can make these biscuits in huge quantities and store for a few days. I will post the sweet version later. For now, enjoy my savory version.
This is the first time I am giving step by step procedure. Hope it will be useful for you.

Ingredients:
Wheat flour - 1 cup
Oil - 1 tbsp
Salt
Hing - 1/4 tsp
Green chilli - 1
Mint & Coriander leaves - 2 tbsp
Butter - 1 tbsp
Oil - To deep fry

Method:
To wheat flour, add salt, hing, softened butter, finely minced green chilli, mint and coriander leaves.
Take about 1/2 cup water (approximately) and add it little by little to the flour and knead for 10 minutes. If the dough is tight, add some more water. If it is very loose, add some flour.
Add oil at this stage and make a soft dough.

Slightly dust the surface with some flour. Take a small portion of the dough. Roll it and flatten using a rolling pin into circular shape.

The roti should neither be too thin nor thick.

Heat a griddle and cook the roti for 10 seconds on each side. It should not be cooked fully.
Repeat this procedure for rest of the rotis.

Stack them and cut into squares.

Heat oil in a pan.
When it is hot, fry the cut pieces in small batches to golden brown.

Cool completely and store in air tight containers.
Serve with tea/coffee.

Sweet Sevai (Rice Noodles flavored with jaggery and coconut)

2010-08-25T15:43:00.000-07:00

Sevai - A type of rice noodles, is a light tiffin/snack item flavored with lemon, coconut or jaggery. Today I am posting the sweet version using jaggery.

Serves 4
Ingredients:
Instant Rice Noodles - 200 grams
Coconut - 1/2 cup
Jaggery - 3/4 cup
Cardamom - 1/4 tsp
Ghee - 1 tsp
Cashews - a handful
Raisins (optional) - 2 tsp

Method:
Immerse rice noodles in boiling hot water for 2 minutes and drain.
In another pan, roast cashews and raisins and set aside. In the same pan, fry coconut till it turns light golden brown.
Mix jaggery with 1/4 cup water and cardamom. Heat the mixture till jaggery dissolves in water and starts to thicken. It will take about 5 minutes. Filter the jaggery water to remove any stones.
Now mix the rice noodles, coconut, jaggery syrup and cashews and toss well.
Serve warm.

My close friend, Sharmi insisted that I should send some snack item for her event. I thought I will send this recipe.

Microwave Dhoodh Peda (Milk Fudge)

2010-08-12T14:46:00.000-07:00

I have been wanting to try dhoodh pedas from Veginspirations.com for a long time and finally did today.
They are quick, easy and delicious! Here is the recipe.

Makes 22 pedas

Ingredients:
Milk Powder- 1 3/4 cups
Condensed Milk - 1 tin (14 oz)
Room Temperature Butter - 4 tbsp (1/2 stick)
Cardamom powder - 1/4 tsp
Pistachios - to garnish
Saffron (optional) - a few strands

Method:
Mix milk powder, condensed milk, butter, cardamom powder, saffron in a deep microwave safe dish.
Microwave for 3 - 4 minutes depending on the power setting. Mine took 4 minutes.
Remove and stir the mixture every 1 minute.
Take a very small portion and cool it. If you are able to roll between your fingers, it means it is done.
Transfer the mixture to a greased plate and spread evenly. When it cools down, cut into round shape using a cookie cutter or roll using your hands (grease your palms with ghee before shaping the pedas).
Garnish with pistachios.
Store in an air tight container and it should stay good for 2 days.

Vegetable Pasta - Indian Style

2010-08-04T16:30:00.000-07:00

This is my version of Indian Style pasta! Pasta is made from Semolina flour. It's rich in protein and fiber.

Ingredients:
Pasta - 1/2 packet (225 grams)
Vegetables - onion, cabbage, carrot, capsicum, tomato (2 cups)
Salt
Oil - 2 tbsp
Chilli powder - as per taste
Chole Masala or Pav Bhaji Masala - 3/4 tsp
Fresh Parmesan Cheese - 1 tbsp
Coriander leaves - to garnish

Method:
Follow the directions on the back of pasta packet and cook.
Heat oil in a pan and fry chopped veggies one after another until they are almost cooked but slightly crunchy.
Add chilli powder, salt and chole masala.
Add cooked pasta and toss well.
Garnish with coriander leaves.
Sprinkle some parmesan cheese.

Some Europe Pictures

2010-07-21T08:09:00.000-07:00

If you are a frequent visitor to my site, you must have probably gotten tired of seeing my home page that has not been updated since months. So here are some pictures from our Europe Trip! It was a great experience and I want to go there again.
I will start posting new recipes soon. Until then enjoy these pictures :)

Lucerne, Switzerland

Laussane, Switzerland

Paris, France

London

Rome, Italy

Milan, Italy

Venice, Italy

Pisa, Italy

Brussels, Belgium

Amsterdam, Netherlands

Arisi Upma (Rice Upma)

2010-05-04T04:01:00.000-07:00

Hello friends,
Greetings from India! I managed to post this recipe during my vacation. I will try to post more. Arisi Upma is a tiffin item made by cooking Rice and Dal with a few spices. It's a regular in our family cause we South Indians are fond of rice :)

Serves 2

Ingredients:

Dry grind to a coarse mixture:

Raw Rice - 3/4 cup

Thur Dal - 2 tbsp

Red Chillies - 2

Jeera- 1/2 tsp

Seasonings:

Mustard Seeds - 1 tsp

Jeera- 1/2 tsp

Urud Dal - 1 tsp

Channa Dal - 1/2 tsp

Curry leaves - a few

Hing - 1/4 tsp

Whole Pepper - 1/4 tsp

Ginger - 1/4 tsp grated

Other Ingredients:

Coconut Oil - 2 tbsp

Cooking oil - 2 tbsp

Salt

Water - 21/4 cups

Method:

Heat both coconut and cooking oil.

Season with ingredients mentioned above.

When mustard seeds crackle and dals turn golden brown, add water and bring it to a boil.

Add roughly ground rice and dal mixture and salt.

Simmer and close the lid and cook till rice is done (12-15 minutes).

Serve with chutney or sambar.

Notes:

Do not grind the rice too much. Grind it just enough to break into small pieces.

When Upma is warm, you may shape it into oval balls and serve as kozhakattai.

Lemon Good Rasam

2010-04-17T00:01:00.000-07:00

Dear friends,

I have been traveling this month and haven't gotten a chance to read all your comments on my previous post until now. Thank you so much for the same. As I will be busy for a few more weeks, I may not be able to sign in to my blog. I will disable the comment option temporarily. I will enable it once I get some time to sit back and read each and every comment. If you have any questions regarding this recipe, you may send me an email by clicking the "contact me" link on header menu.
In regular rasam, we cook dal separately and add it to boiling tomato-rasam powder mixture. In good rasam, we add uncooked dal along with tomato and rasam powder to water and boil together.

Ingredients:
Tomato - 1
Hing - 1/4 tsp
Rasam Powder - 1.5 tsp
Lemon - 1 medium (add more if needed)
Masoor Dal - 2 tbsp
Coriander leaves - a few
Salt
Green chilli - 1 (optional)

Seasoning:
Mustard seeds - 1 tsp
Jeera- 1/2 tsp
Curry leaves - a few
Ghee - 1 tsp

Method:
In a vessel, add 2 cups of water, chopped tomato, salt, hing, rasam powder, whole green chilli, masoor dal and boil it for 12 minutes or until tomato turns soft.
Add 1.5 cups of water again and bring it to a boil.
Turn off the heat.
Tamper with mustard seeds, curry leaves and jeera in ghee.
Granish with coriander leaves and squeeze lemon juice.
Mix well and serve with hot rice and curry!

Cabbage & Carrot Curry - North Indian Style

2010-04-02T10:12:00.000-07:00

This dry curry goes well with rotis/chapathis.

Ingredients:
Sliced Onion - 1 cup
Chopped Cabbage - 2 cups
Carrot - 1
Tomato - 1
Garlic - 2 pods
Green chilli - 1 (or as required)
Salt
Kitchen King Masala - 1 tsp
Garam Masala - 1 tsp
Oil- 1.5 tbsp
Jeera - 1 tsp

Method:
Heat oil in a pan. Crackle jeera.
Add garlic, green chilli, onion and fry till onion turns soft.
Add cabbage and grated carrot.
Add salt and masala powders.
When cabbage is 3/4th done, add chopped tomato and stir.
Fry till tomato turns soft.
Garnish with coriander leaves and serve with rotis or chapathis.

I am going to be very busy with some personal work for a few months. So I will not be able to visit your blogs and comment. I will try to post recipes as often as I can.

My recipe featured in The Hindu!

2010-03-27T22:50:00.000-07:00

I am very excited to let you all know that one of my recipes was published in The Hindu MetroPlus newspaper ( March 27th edition)!
The article can be found here:
http://beta.thehindu.com/life-and-style/Food/article306171.ece

I thank my family members and friends for their constant encouragement and support which made this happen!

Basic Recipes

2010-03-25T23:09:00.000-07:00

Here is the much awaited roundup of Cooking Basics event held at my blog - Indian Vegetarian Kitchen. I received about 45 entries. I would like to thank each and everyone of you for sending me these simple and basic recipes. I am sure beginners will find this very useful. I could not publish some pictures due to copyright issues. If you want me to include your pictures, leave a comment and enable the option to right click and save the pictures. Now let's see what our friends have contributed. My next event (sometime in summer) will have some giveaway. Stay tuned!

Tea
From Vanitha
For 2 people:
Ingredients: Water - 1 cup Milk(2%) - 1 cup(same one used to take water) Sugar- as per taste Tea leaves - 2 tsp Ginger/ Masala powder/Cardamom - optional

Method: 1. Boil 1 cup of water with 2tsp of tea leaves. 2. Once well boiled, pour in the cup of milk into the same. 3. Add grated ginger/cardamom/masala powder(if using) at this point and stir the mixture once in a while. 4. Once this mixture boils and starts frothing switch off the gas and remove from flame. 5. Add sugar as per taste and filter out the tea using a strainer. Tea is ready to drink accompanied with some biscuits or rusk. Variations: Some people dont prefer to add water,so they add the tea leaves to the milk directly and let it boil.

Tips on making tea
Mythili Rangarajan

For 1 cup tea, adding 2 tsp of tea leaves would spoil your liver over a period of time.Also tea leaves/powder should be added only after the water starts to boil & tea should not be boiled for more than a few seconds,thenshould be covered with a lid for 1 full minute before adding milk,masalas to the decoction.This would give the tea its natural flavour.Also please remember to take such masala tea only for the noon cuppa not for your early morning cup which should avoid masalas except tulsi leaves or spearmint leaves which work to strengthen your immunity. Please also take care to sip your morning tea only after drinking at least two tall glasses of water & not on an empty stomach.We normally take 2 Marie biscuits with our morning tea to ensure against any form of acidity.

Avocado Delight With Maple Syrup
Priya's Easy N Tasty Recipes

Allam Vankayi / Eggplant with ginger / Brinjal with ginger
Smitha's Spicy Flavors

Idly Chutney
Ladies Special Adukkala

Spinach Onion Pakodis or Fritters
Smitha's Spicy Flavors

Plain Paratha
Our Recipe Diary

Beaten Coffee
Vegetable Platter

Rava Pongal
www.srishkitchen.com

Kovai Kai (Ivy Gourd) curry
Adiruchi

Rava Khitchadi
http://memoryarchieved.blogspot.com

Full meals ready(ಊಟ ತಯಾರಿದೆ)
Nivedita's Kitchen

Simple Dal Tadka
AMA's AnythingVegetarian

Wonton Sweet and Sour Sauce
Erbe in Cucina (Cooking with Herbs)

Idly, Sambhar and Chutney
Nivedita's Kitchen

Club Sandwich
Some Salt To Taste

Idli Dosa Milagai Podi
Cook@Ease

Jeera Rice
Kitchen Express

Simple Tomato-Cucumber Daal
http://kiranjay.blogspot.com
Picture not available

Ragi Dosa
Memoryarchieved - Passion for Cooking

Tomato Soup
turmericnspice

Veg Fried Rice
In my passionate world.....:)

Masala Bread Upma
In my passionate world.....:)

Thakkali Rasam
DIl Se..

Pineapple Lassi
Priya's Easy N Tasty Recipes

Coriander Chutney
Veggi Fare

Vegetable Chutney Pulao
Veggi Fare

Vermicelli Upma
VeggiePlatter

Butternut Squash Raita(DIP)
Joy of Cooking

Pudina Chutney
Cook-curry Nook

How to make ghee at home
http://padhuskitchen.blogspot.com/

Avalakki Vada
Chasing Cute Cantaloupe ...
Picture not available

Lemon Sevai
My Home Kitchen

Aval Puliyodharai
Indian Vegetarian Kitchen

Tomato Chutney
Salt and Spice

Sabudana Dosa
Adige Aramane

Homemade Ghee and Curd
FoodLovers

Sukki Aloo ki sabzi
nishaskitchen.blogspot.com

Poori - Aloo ki Sabzi
nishaskitchen.blogspot.com

Two curries in 30 minutes: Tomato Rasam and Egg plant Stir fry Zesty
South Indian Kitchen

Rava Kesari
My Experiments with Food

Rava Bonda
vidhu's kitchen

Mint pulao
vidhu's kitchen

Ginger Chutney
Anita's Kitchen
Picture not available

Kohlrabi Subzi
VeggiePlatter

Pesarattu
Anita's Kitchen
Picture not available

Dal Curry
My Home Kitchen

Curd Rice with Okra fry
Easy2cookrecipes@blogspot.com

Kothamalli Thogayal (Dry Coriander Chutney)

2010-03-18T00:24:00.000-07:00

Thogayal can be made quickly with very few ingredients on hand. You don't even have to make a curry to go with this. A raitha or plain yogurt on the side would be perfect. My other favorite thogayal is the one made with Mendhiyam ( Fenugreek seeds). Check it out too. It's worth a try.

Ingredients:
Urud Dal - 4 tsp
Channa Dal - 3 tsp
Red Chillies - 3
Green Chilli - 1
Tomato - 1
Coconut - 1 tbsp
Hing - a pinch
Salt
Coriander Leaves/Cilantro - 1 small bunch
Oil - 3 tsp
Tamarind - a small piece

Method:
Heat oil in a pan.
Add urud dal, channa dal, red chillies, green chilli, hing and fry till the dals turn brown.
Add rest of the ingredients and fry for 5 minutes.
Cool and grind to a coarse paste by adding no more than 1 or 2 tsp water.
Mix with piping hot rice and ghee and enjoy!
Gotta have ghee in any rice dish! :)

Bournvita Semolina Cake and New Domain

2010-03-15T12:04:00.000-07:00

Many of you must have known by now that I have a new domain. Since I haven't officially announced this change, I thought I should, in this post.

So here it is - http://www.indianvegetariankitchen.com/

Even if you type my old blog address, you will still be redirected to my new site. I am assuming you are getting updates in your reader and email after the change of address. If you are not getting my recipes, please leave a comment.

I really liked the Chocolate Halwa recipe posted by Jagruti. I tried it right away and it turned out absolutely yummy. I did make some changes to the original recipe. Instead of cocoa, I used bournvita. It gave a nice dark, rich color to the cake.

Ingredients:
Sooji/Semolina/Rava - 1/2 cup
Bournvita/Sweetened Cocoa/Drinking Chocolate - 1/2 cup
Milk - 1 cup
Sugar - 1/4 cup
Ghee/Clarified Butter - 1/4 cup
Broken Nuts - 2 tsp (optional)

Method:
Heat 1 tbsp ghee in a pan. Roast cashews and/or almonds till golden brown. Set aside.
In the same pan, roast semolina on low flame to light golden brown color (8-10 minutes).
Boil milk in another vessel.
When semolina is roasted well, add hot milk and stir continuously for a couple of minutes.
Add sugar, bournvita or cocoa and stir till they dissolve completely.
Add rest of the ghee and nuts and mix well.
Transfer the mixture to a greased plate and let it cool.
Cut into desired shapes or have it as halwa.

Keerai Masiyal (Spinach Dal)

2010-03-11T17:57:00.000-08:00

Keerai masiyal is a simple and healthy dish usually mixed with rice and ghee and had with some curry.

Ingredients:
Keerai/Spinach - 1 bunch
Thur Dal - 1/4 cup cooked
Salt
Hing - a pinch
Turmeric powder - a pinch

Seasoning:
Mustard seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Jeera - 1/2 tsp
Red chillies - 3
Curry leaves - a few

Method:
In a vessel, take cleaned, chopped spinach along with 1/4 cup water, salt, turmeric powder and hing.
Boil till the raw smell goes away and water gets absorbed. It should take about 8-10 minutes. Turn off the heat.
Mix in cooked dal.
Do the seasoning and add it to the mixture.
Serve with hot rice, ghee and curry.

This is on it's way to Healing Foods: Spinach event, started by Siri and hosted by Divya.

Cakes and Cookies - Part 3

2010-03-09T10:35:00.000-08:00

Without delaying further, let me present the last part of cakes and cookies event. These recipes come under advanced level category. You need some baking experience to try these recipes. You can check out the round up of Part 1 and Part 2 here.

I hardly bake. My website, that had only a handful of cake and cookie recipes now has an amazing collection of the same! It's all because of YOU. Thank you so much for taking part in this event.

My other event - Cooking basics is ending March 10th. So rush in your entries!

Vanilla Cake with Pineapple Cream Filling and Whipped Cream Frosting

Culinary Odyssey!

Ingredients:

A cup Sugar

Two tsp Pure Vanilla Extract

Three Large eggs

a Cup Heavy cream

1 1/2 cup Cake Flour

1 1/2tsp Baking Powder

1/2 tsp Salt

1/4 C Granulated Sugar for dusting at the top(I skipped this one as my cake was well frosted)

For the filling & frosting:

Ingredients:

Whipped cream – 1 1/2 pint

Crushed Pineapple – 4oz

Vanilla Extract – a drop

Powdered Sugar – 5tbsp

Method: Preheat Oven at 350F.Grease a 10 inch cake pan.Beat Vanilla Extract,Egg and Sugar until its pale and thick.Separately beat cream in a bowl until soft peaks form.Turn this onto the egg mixture.Sift Flour,Baking Powder and salt,fold these together in the batter.Scrape the batter to the prepared pan ,sprinkle sugar on top and bake for 40mins or until a toothpick inserted comes out clean.Once done,cool the cake on rack.

For the filling & frosting:

Method: Beat the cream along with the extract until soft peaks form.Just take 1 cup of this mixture and mix in the crushed pineapple,this would be used as filling .To the remaining cream add in the sugar and beat again till you end up with peaks(when u run it thru a spatula the peaks shud stand,thats the ideal consistency).

Assemble the cake: Cut the cake into two halves(using a cake leveler is the best way to do it,if not you can also use a serrated knife).Spread the filling generously on top of one of the halves.Place the second half on top of it and frost the cake using the cream.If you are good at decorating the cake,you may use your pastry bags and nozzles to do the same.Adding food colors to the cream is also an option.

Eggless Orange Flavored Cake

Adding Zest to your Cooking

Ingredients:

2 1/2 Cup Flour ( I used 1 1/4th of Maida(All Purpose) and 1 1/4th of Whole Wheat)

3/4 can Sweetend Condensed Milk (I used Fat Free)

1 cup Melted Butter (I used 1/2 cup butter and 1/2 cup oil.)

1 cup Orange Juice

7 tbsp powdered Sugar

1 tsp Vanilla Essence

2 tsp Orange Essence

2 tsp Baking Powder

1 tsp baking soda

1. Preheat the Oven @ 350 F.

2. Line and grease a baking tray/pan. I used the rectangular pan.

3. Sift the flour with baking powder and baking soda into a bowl and keep it aside.

4. In another bowl mix well with a hand whisker melted butter,oil,condensed milk,orange juice,powdered sugar,vanilla essence and orange essense until everything is mixed well.

5. Make a well in the sifted flour mixture and pour the whisked wet ingredients mixture in the center and gently mix the mixture until you get a smooth and uniform mixture without lumps.

6. Pour the mixture into the baking tray and tap it twice to remove the air bubbles formed if any.

7. Place this pan in the center of the oven and bake it for 30-35 mins until the crust is golden brown in color or if the tooth pick comes out clean when inserted into it.

8.After 10 mins remove it from the pan and let it cool on the wire rack.Cut into square wedges and serve.

Store it in the air tight container.

Eggless Gluten free Oat & Almond Ginger Bread Cookies with no refined sugar

A2Z Vegetarian Cuisine

Gluten Free Oats Flour - 1 cup

Almond Flour - 1/2 cup

Clarified butter(ghee) - 1/8 cup

Honey - 1/8 cup

Molasses - 1/8 cup

Baking powder - 1/2 tsp

Grated ginger - 1 tsp

Cinnamon powder - 1 tsp

Salt - 1/4 tsp

Method

1) Combine the Oats flour, Almond flour, salt, cinnamon powder and baking powder.

2) To this add clarified butter, honey, molasses and grated ginger.

3) Roll the dough and take a small ball and flatten it.

4) Using a cookie cutter cut out the desired shapes.

5) Pre heat an oven to 350 degrees Fahrenhiet.

6) Line a cookie tray with parchment paper and bake the cookies for 10-15 minutes till they are fully baked.

7) Once the cookies are well cooled stored in an air tight container.

For the icing

Cream Cheese - 2 Tbsp(Organic without animal rennett)

Butter - 1 Tbsp

Xylitol(powdered) - 2 tsp

1) Beat the cheese and butter, to this add xylitol.

2) Fill a ziploc with the icing and decorate the cookies

Chocolate Cake

Vidya's Kitchen

Dry Ingredients:

All purpose flour - 2 cups

Baking powder - 1 tsp

Hershey's chocolate syrup - 2.5 tablespoon (I used generously for a rich chocolate taste)

Wet Ingredients:

Eggs : 2 (You can use even3)

Sugar : 1.25 cups (I added a little more since the chocolate syrup might make the cake bitter)

Sweet cream butter unsalted - 3/4 th cup + a little to grease the pan

Sweetened Condensed milk - 3/4 cup (Remember it should be sweetened or else you got to add extra sugar)

Milk - 1/2 cup

Vanilla Extract - 1 tsp

Method:

1) Sift together the flour and baking powder.

2) Beat the egg in a mixing bowl. Then mix the sugar and beat together till frothy. Use an electric mixer for the best result.

3) Add the condensed milk, vanilla extract and beat well. Add the butter, milk,chocolate syrup and mix well.

4) Add the dry ingredients and beat everything together without any lumps.

The cake batter is ready. It should be of pouring consistency. If you find it thick, you can mix a little milk. Fill it in a square/circular pan and bake in a preheated oven at 325 F for an hour.

Check with a toothpick.

The cake pan should be filled up to half its depth since the cake will rise.

Icing:

Ingredients:

Butter - 1 cup

Confectioner's Sugar - 3 cups

Chocolate Syrup - 1 tablespoon

Mix everything using a whisker. If you find it hard, mix a little milk/cream.

Decoration:

Chocolate shavings (grated some hershey's chocolate) and sprinkles

Setting up the cake:

Wait for the cake to cool down.

Carefully cut across the middle of the cake using a cake knife.

Place the bottom layer in a cake tray/plate. Apply the icing using the cake knife just as you butter a bread. Make it a thick layer. Place the other piece of the cake such that the icing is sandwiched.

Now start applying the icing all over the cake. For an even finish, I dipped the knife in a cup of water, now and then. But not too much water.

Now decorate with the chocolate shaving and sprinkles.

Coffee-less Coffee Cake

Foodelicious

2 cups self raising flour

2 eggs

10 tbsp vegetable oil

1/4 tsp baking soda

1 tsp Vanilla essence

1/4 cup+3tbsp fresh regular yogurt

6 oz/ 3/4cup granulated sugar

For streusel

1 cup chopped walnut

3/4 tsp cinnamon powder

1 tbsp APF

1/4 cup brown sugar

1/3 cup chocolate chips

Mix all the ingredients of the streusel and keep aside.

Sift together self raising flour and baking soda and keep aside.

In a bowl take oil and sugar and beat it. Then add eggs one by one and beat it. Add the vanilla essence. Add alternatively self raising flour and yogurt in two to three times. Beat very lightly while adding them.

Grease a 9 inch spring form tin and put half the batter and spread it evenly. Spread half of the streusel over it. Now put the remaining batter on the streusel layer and top it with a final layer of the streusel.

Bake it in preheated oven at 180 C for 45-50 mins. Insert a toothpick in the centre to check whether the cake’s done.

Let it cool for 10 mins after baking before running the knife along the sides of the tin to free the sides.

Serve warm with freshly whipped cream.

Tribute to Katherine Hepburn Brownies

Edible Garden

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter

1/2 cup unsweetened cocoa powder

2 teaspoons finely ground instant coffee

2 large eggs, preferably at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 cup broken or chopped walnuts or pecans

4 ounces / 1/2 cup bittersweet chocolate, coarsely chopped

1. Center a rack in the oven and preheat the oven to 325 degrees F.

2. Butter an 8-inch square baking pan and grease with butter. Add some flour, tap on all sides and tap out the excess.

3. Whisk the flour, cinnamon, if you’re using it, and salt together.

4. Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.

5. Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.

6. Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

Microwave Chocolate-Honey Spiral Cookies

Cook Like a Bong

All purpose flour: 3 cups

Butter: 100gms, at room temperature

White sugar : ¾ cup

Honey: ½ cup

Egg: 1, beaten well

Almond : A handful, coarsely chopped

Chocolate chips: 90gm

Divide all the ingredients except honey, and chocolate into two equal parts

For the honey dough:

Mix butter, honey and half the sugar and heat it over low flame till the sugar gets dissolved, keep it aside to cool to room temperature

For the chocolate dough:

Mix butter, chocolate chips, and the rest of the sugar and heat it over low flame with constant stirring till the sugar and chocolate dissolves, keep aside until cooled

Pour half the egg into the honey mix and the rest into the chocolate mix, fold well

Pour the two mixes separately into two halves of the flour and make into two firm dough

Refrigerate the two dough after wrapping them with plastic film for an hour or so

Take the two dough and roll them into a half-inch thick circles, now put the chocolate one over the honey mix dough and roll them together

Cut the roll laterally into half-inch thick cookies and place them on a microwave safe plate

Microwave high (800watts for my MW) for 3-4 mins; let them cool inside the microwave oven. Keep in an air tight jar and feast on them whenever you feel like.

Rich Christmas Fruit Cake

Parita's World

Ingredients:

2 cups all purpose flour (300 gms)

1 cup dry fruits (raisins, dates, sultanas, currants, prunes)

1/2 cup mix nuts (cashews, almonds, walnuts)

1/2 cup tuttu frutti

1 tsp baking powder

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

1/4 tsp clove powder

1/2 cup softened unsalted butter

1 cup light brown sugar

1 tsp vanilla essence

4 eggs

1 cup orange juice

3 tbsp rum (optional)

For Caramel:

1/2 cup sugar

3/4 cup boiling water

Procedure:

Soak the dry fruits, tutti frutti along with with cloves, cinnamon and nutmeg powder in orange juice and rum anywhere between 24 hours to 1 year. I soaked dry fruits for 2 days. Do stir the jar once a day.

On the day of making the cake, start by first making the caramel. In a heavy bottom pan, heat the sugar in a slow flame. The sugar will began to melt, stir this mixture slowly until all the sugar is melted and caramel is formed. When all the sugar crystals have been melted, add in boiling water and stir in to form smooth caramel syrup. Be very careful when adding boiling water as it will splutter a lot. Cool this mixture completely before using in the cake.

Sift the flour along with baking powder and keep it aside.

In a mixing bowl, beat together brown sugar and butter until light and fluffly. Slowly add in one egg at a time and beat well. Add in vanilla essence, dry fruits, flour and caramel mixture turn by turn. Mixing properly each time.

Grease & line 2 loaf tins and bake the cake at 180 degrees C for 40 to 45 mins. Do a tooth pick test to confirm.

Try storing the cake a week in the fridge wrapped in foil or cling film. This cake ages beautifully.

Chocolate~vanilla cheesecake

simplyfood (url not provided)

Ingredients:

For the base:

250g digestive biscuits

100g butter melted

1 teaspoon vanilla essence

250g cream cheese (mascarpone)

100g icing sugar

100 ml pot double cream

30g cocoa powder

For the decoration·

1 teaspoon cocoa powder

Method:

Make the base:

1. Butter and line 4 individual loose-bottomed tin with baking parchment.

2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.

3. Transfer the crumbs to a bowl, then pour over the melted butter.

4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.

5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar .

7. Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.

8. Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.

9. Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.

10. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

11. Leave to set in the fridge for 1 hour.

12. After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)

13. Chill over night.

To serve:

14.Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.

15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

16. Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.

Serve with Vanilla ice cream or just cream.

Spiced Apple Cake

www.theveggiehut.blogspot.com

This recipe serves 8 people.

Ingredients:

1 cup AP flour.

1 apple peeled and grated.

¼ cup butter.

¾ cup granulated sugar.

¼ cup apple sauce.

½ cup whole milk.

1tsp baking powder.

½ tsp baking soda.

½ tsp nutmeg powder.

½ tsp cinnamon powder.

½ tsp vanilla essence.

For decorating:

1 apple very thinly sliced

Apricot glaze.

Process:

Preheat the oven at 180 C and grease and dust a baking tin with flour ready to use for baking the cake. Mix the AP flour, baking powder, baking soda, nutmeg powder and cinnamon powder. Sieve it twice so that everything is evenly mixed. Set aside.

Now take butter at room temperature and add sugar in it. Beat it for 5 minutes. Then add apple sauce. Stir for minutes and add milk and vanilla essence. Stir for 2-3 minutes till it is a uniform mixture. Now add this mixture slowly into the dry mixture and stir so that everything is folded into a uniform mixture. Pour this batter into the baking tin kept ready and bake at 180 C for 40-45 mins till golden brown. Using a skewer prick the cake at the centre, if it comes out clean, the cake is done.

Remove the cake from the oven and let it cool for 5 minutes. Take the cake out on a plate by turning the container upside down. Decorate the cake with thinly cut apple slices.

For the apricot glaze, place a 2 tbsp of apricot jam in a small pan, along with a squeeze of lemon juice. Heat the jam, stirring until it melts and is runny. Pour the melted jam into a wire sieve set over a bowl. Stir the jam to help it get through. Return the strained jam from bowl to pan. Keep the glaze warm and brush it generously over the freshly sliced apple until fully coated.

Slice and serve.

Eggless Fruit Cake

Subhojyam

All purpose flour (maida) – 1 cup

Powdered sugar – ½ cup

Butter – ¼ cup

Baking soda – 1 tbsp

Dates – 5 - 10 pieces (cut into small pieces)

Mixed Tutty fruity – ½ cup

Milk – ½ cup

Salt – 1 pinch

For Greasing:

Butter – 1 tbsp

Maida flour – 1 tbsp

Preparation of Mixture:

1. Sieve maida, salt, baking soda and then keep it aside.

2. Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.

3. After it is mixed well, add the sieved flour mixture and mix it to form dough.

4. Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste.

Beat the mixture well for 2 mins.

5. Now add the dates pieces and tutty fruity to it and beat for another 2 mins.

Preparation of cake in pressure cooker:

1. Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.

2. Now pour water in a pressure cooker and heat it in high flame for 2 mins.

3. Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.

4. Now reduce the flame to low and leave it to cook for 35 – 40 mins.

5. After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.

Additional Info:

After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.

Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40 mins.

If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

Christmas plum cake

Spice-Club

Image not available

Mixed Dry fruits: 1 cup ( date-dark raisin-golden raisin-apricot-dry cherry) or can use any dry fruits (tutty frutty) or even dried welch' dry fruits (US product)

Nuts: 1/2 cup of mix of cashew, almonds and pecans (add 1/2 tsp AP flour and coat well the nuts prevent not settling down in cake pan)

All purpose flour (maida): 1 cup

Sugar: 3/4 cup

Egg: 3 num

Butter: 1 stick (1/4 lb 0r approx 113 gm) (kept at room temperature)

To make the caramel:

Sugar: 1/4 cup

Water: 1 tbsp

Warm water: 1/4 cup

How to make caramel?

Add sugar and 1 tbsp water keep in stove at low medium heat. When the sugar starts to caramelize , stir slowly with wooden spoon. The sugar will start to change color from light brown to dark. In between , keep in microwave the water for 1 min and warm it. When the sugar starts to turn brown , pour slowly the warm water keep ur face away! (caution: it splitter so be cautious!). Let it cool completly the caramel and add the vanilla essence.

To bake the cake

Preheat the oven at 35o degree, grease a small loaf pan and place a wax paper at the bottom.

Beat the butter, sugar until creamy add one by one the egg and beat until creamy, add the cooled caramel beat again.

Sift AP flour, baking soda, baking powder, salt and spice powder together.

Sprinkle the flour slowly in butter, sugar, egg caramel mixture and fold it.

Add the dry fruits only (if you ve little juice left keep it away or add in the cake mixture), nuts and orange zest. fold again.

Pour in grease pan and cook in middle of the rack for 40 to 50 minutes. If not cooked increase 10 min each time.

My cake was ready under 45 min! Depend of your oven!

Note: The alcohol is evaporated while baking so we can safely feed the kid. Rum is the key flavor and the extract do give the flavor of the original plum cake we get from the bakery. You can always skip the rum and soak in fruit juice but the flavor is different!

Choco Vanilla Cake

Foodlyrics

Refined flour – 100 gms

Baking powder – 1 teaspoon

Butter (at room temperature) – 75 gms

Castor sugar – 100 gms

Vanilla Essence – 1 teaspoon

Eggs (at room temperature and separated) – 2

Unsweetened cocoa powder – 2 tablespoons

Milk- 3 tablespoons

Procedure –

Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.

Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.

In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.

Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.

Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.

Now transfer half the mixture in the prepared cake tin.

Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.

Place the cocoa mixture, too, in the cake tin.

Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it )

Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.

Once done, let it cool on a wire rack completely before seving.

Tips-

Use exact measurements to make a cake.

Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.

Eggless Whole Wheat Fruit & Nut Cake

A2Z Vegetarian Cuisine

White whole wheat flour - 1 cup

Mixed spices powder(Cardamom, Nutmeg, cinnamon) - 1 teaspoon

Clarified butter(ghee) - 1/2 cup

Candied fruit - 1/3 cup

Chopped nuts - 1/4 cup

Brown sugar - 1/4 cup

Water - 3/4 cup (**)

Baking soda - 1/2 tsp

Baking powder - 1 tsp

Salt - pinch

Flaked almonds handful

Put the mixed spices, clarified butter, dried mixed fruit, sugar and water into a saucepan.

Place them over a medium heat and stir the mixture until the sugar has dissolved.

Bring to the boil and then simmer for 3 minutes.

Remove from heat and cool until lukewarm.

Preheat oven to 350 degrees Fahrenheit.

Add the baking soda, baking powder, pinch of salt.

Put the flour into a large mixing bowl and make a well in the centre of it.

Pour the lukewarm mixture into this.

Mix well and pour into a greased cake tin.

Smooth the top of the mixture and sprinkle with a few flaked almonds.

Bake on the middle shelf of the oven for 1 hour 15 minutes at till a knife inserted in

the center comes out clean.

Turn onto a wire rack to cool. Cool them overnight and slice the next day.

Vanilla Chocolate Swirl Cake

Soup and Dessert

270 g (2 C) flour

2 tsp baking powder (1 envelope)

1 tsp baking soda

150 g (2/3 C) butter, at room temperature

300 g (1 1/4 C) white sugar

4 eggs

1 1/2 C (3 x 125 ml) plain yogurt

1 1/2 tsp vanilla extract

2 Tbsp unsweetened cocoa powder

60 g (1/3 C) chocolate chips

60 g (1/3 C) shelled hazelnuts chopped

- Preheat your oven to 180C (360F). Grease a 25cm (10-inch) cake pan, preferably non-stick.

- Prepare the chocolate batter. In a food processor, mix together half of the sugar and half of the butter and beat until fluffy. Add in two of the eggs, one at a time mixing between each. Add in half of the yogurts and all the vanilla extract, mix again.

- In a medium bowl, combine half of the flour with half of the baking powder, half of the baking soda and all the cocoa powder.

- Add the flour mixture into the food processor and mix again until just combined. Add half the chocolate chips and mix well.

- Pour the batter into the cake pan, and reserve in the refrigerator.

- Rinse the bowl of the food processor and prepare the vanilla batter by mixing together the rest of the sugar and butter. Add in the last two eggs, one at a time mixing in between. Add the rest of the yogurt and mix again.

- In a medium bowl, combine remainder of the flour with the remainder of the baking powder and the baking soda. Add this to the sugar mixture and mix until just combined.

- Take the cake pan out of the fridge and sprinkle the rest of the chocolate chips and the chopped hazelnuts on top of the chocolate batter.

- Gently pour the vanilla batter on top and smooth out the surface with a spatula.

- Put into the over to bake for about an hour or until a cake tester comes out clean. Let rest for five minutes on the counter in pan. Then turn it out onto a rack to cool completely.

Peach Upside-down with a French-Yoghurt cake base

Look who's cooking too

Topping

Packed Brown sugar- 1/2 cup (dark or light..i used dark)

Butter- 1/4 cup/ 4 tbsp

Peach slices- 1 can (about 400gms)

Base: French-Yoghurt cake

All purpose flour- 1 cup

Sugar- 1 cup

Eggs- 3

Baking powder- 2 tsp

Flavourless Oil- 1/2 cup

Vanilla extract- 1/4 tsp

Plain yoghurt- 1/2 cup

Salt- a pinch

Topping:

Place a saucepan over medium heat and melt the butter and sugar. Mix well and keep stirring till the mixture starts bubbling and caramelising a bit. Remove from heat and keep aside to cool a bit.

Butter a 9 inch round cake pan and once the mixture has cooled down a bit, pour into the pan and evenly arrange the peach slices.

Batter:

Centre a rack in the oven and preheat to 175C.

Whisk together the flour, baking powder and salt.

In a large mixing bowl, using an electric beater, whisk together the sugar, eggs, yoghurt and vanilla extract till they have blended well.

Still whisking, add the dry ingredients bit by bit, till they are all mixed well.

Pour the oil into the mixture and using a large rubber spatula fold in the oil. Do not mix vigorously.

Pour this batter on top of the peach slices and even it out.

Bake for about 50 to 55 minutes or until a skewer comes out clean.

Take it out of the oven and cool on a rack for about 10 minutes.

Run a knife around the edge of the pan and invert onto a serving place carefully.

Serve with cream.

Christmas Fruit Cake
Dil Se..

Flour - 2 cups

Baking soda - 1 teaspoon
Baking powder - 1 teaspoon
Brown sugar - 1 3/4 cups
Nuts - 3/4 cup chopped (I used almonds, pecans and walnuts)
Dried fruits chopped and soaked in orange juice - 1 cup (I used dried apricots, dates and raisins)
Orange juice - 1 1/2 cups
Cloves - 3
Oil - 3/4 cup
Eggs - 3 large
Boiling water - 1 cup

Soak the chopped dried fruits in the orange juice. I soaked them for a day it could be stored in the refrigerator if storing for about a week.Now starting with the cake preparation,In a heavy bottomed vessel take the brown sugar and put it on medium heat.After about six to seven minutes, it starts to melt and caramelize. Take care it does not burn. This should be done in low or medium heat. All the sugar melts and look like this.
Pour the boiling water slowly into this caramelized mixture. Take care because it splutters. Simmer for about 3 minutes until all the caramel dissolves and forms a thick liquid. Allow it to cool completely.
Sift the flour, baking powder and baking soda together. Add the oil, cooled caramel and eggs and beat together with an electric mixer or using a whisk. Slowly add the flour one cup at a time and beat until combined. Stir in the soaked fruits and nuts and stir until well combined to form the cake batter.

Preheat oven to 190C/375 F.

Pour the batter into a greased baking pan. I used a round cake pan and a loaf pan.
Bake for about 50 minutes until the cake springs back from the pan.
Cool completely on a wire rack. Slice only after it cools completely.

Plum Cake
Kitchenswathi

What you need
Soaking
Assorted dry fruits (strawberry, papaya, kiwi and pineapple) (finely chopped): 1 cup
Raisins : 1/3 cup
Cranberries: 1/3 cup
Dates : 1/3 cup (chopped finely)
Dry apricot: 1/5 cup (4 no chopped finely)
Brandy /Rum : 1 ½ cup ( I used Brandy, Christian brothers )

Nuts smeared with almond essence
Almond (Chopped finely): ¼ cup
Cashew (Chopped finely): ¼ cup
Almond essence: 1/8 tsp

Batter
All purpose flour : 1 ½ cup
Butter : 10 Tablespoon (1 ¼ sticks)
Granulated sugar: 1 ¼ cup
Salt : ¼ teaspoon
Egg yolk: 3 at room temperature
Egg whites: 3 at room temperature
Baking powder: 1 teaspoon
Orange juice: 1/3 cup
Vanilla extract: 1teaspoon
Caramel syrup
Granulated sugar: ¼ cup
Water: 1 tablespoon +1/2 cup
Lemon juice: ¼ teaspoon
Spice powder
Caraway Seeds: 1 teaspoon (powdered)
Powdered nutmeg: ¼ teaspoon
Powdered Cinnamon: ½ teaspoon
Powdered cloves: ¼ teaspoon
Powdered cardamom: ½ teaspoon
Powdered ginger: ¼ teaspoon

How I made:

Chop all the dry fruits including nuts into small pieces and soak them in brandy for at least one day advance. I soaked for them form 5 days. Smear the nuts with almond essence and keep it aside

To make caramel syrup take ¼ cup sugar and 1 tablespoon water in heavy bottom pan and heat it until sugar melts and change cherry brown color. Add few drops of lemon juice to prevent crystallization of sugar. It took about 7 minutes for me. Transfer the pan with sugar to kitchen sink and immediately add ½ cup of cold water (Be careful with this step, otherwise serious burn can results) for easy cleaning. Keep aside and add only cold caramel syrup to batter.

Preheat the oven to 350 degrees F. Butter the bottom of a 9 inch cake pan and 5-inch loaf dish. Line the bottom with parchment paper, then butter and flour the pan.

Sift together flour, salt, baking powder and spice powder in a bowl and keep aside.

Separate egg whites and yolk. In a bowl beat egg whites using a hand mixer until you get white peaks and keep aside.

In an electric mixer, beat the butter and sugar together on medium speed, until everything mix well and incorporated. Add egg yolk one at a time to sugar butter mixture and mix well. Then add vanilla extract and caramel syrup (1/2 cup) mix everything and combined well. Add slowly flour-salt-baking-spice powder mix in small quantities and incorporate everything. Scrape down the sides of bowl once at twice. Stop the mixer and fold egg whites gently until no white streaks visible.

Finally drain the soaked fruits and add nuts and 1 tablespoon of all purpose flour and mix well. And fold in fruits and nuts into the batter.

Pour the batter into the prepared pans and smoothen the tops with a spatula. Bake for 1 hour or until skewer comes out clean.

Cool the cake in pan for 15 minutes and later invert them and cool completely for 45 minutes. Keep cake one or two days before serving.

Fruit Cake

Cilantro

1. 4 cups Dry Fruits like Raisins, Dates, Cherries, Fig, Apricots

2. 4 cups All purpose flour (Maida)

3. 2 cups nuts like cashews, walnuts and almonds

4. 4 cups sugar

5. 12 eggs

6. 1/2 teaspoon orange peel

7. 1/2 teaspoon lemon peel

8. 1 cup rum

9. Baking powder - 3 tsp

10. Butter - 1 lb or 4 sticks(approx 450gms)

11. 1 cup sugar (to make caramelized syrup)

12. 1/4 teaspoon cinnamon powder

13. 1/4 teaspoon nutmeg powder

14. 1/4 teaspoon cloves powder

15. 1 teaspoon dry ginger(Sukku) powder

16. 1/2 teaspoon salt

17. 2 teaspoon vanilla extract

# Chop the fruits and add lemon and orange peels. Mix rum and combine everything well. Keep at room temperature covered for at least a night. This can be done well in advance from a year to 3 months, the more the time the dry fruits are soaked in rum the more tastier it is. Mix in about 4 tablespoon of flour on the day of making the cake (this prevents the fruits to sink to the bottom while baking).

# Chop the nuts into small pieces and set aside.

# Sift flour, baking powder,salt and spice powders.

# To make the caramel syrup, in a saucepan and add 4 tablespoons of water and 1cup sugar. Bring this to a boil on high heat.

# In few minutes, a nice dark brown color forms, immediately, remove the pan from the stove and very carefully and immediately add 1 cup of water to the caramel ( when water is added, it tends to splash so wear gloves or keep in a sink ). Keep this aside.

# Preheat the oven to 350 ° F.

# In a mixing bowl, on slow speed beat butter first and then add 4 cups of sugar and beat until it is creamy.

# Add eggs and beat well.

# Pour in the caramel syrup and vanilla extract and mix everything together.

# Add the flour-baking powder mix and fold this in with a wooden or plastic spatula.

# When they are well mixed, add the fruits, nuts and mix again.

# Pour this into a loaf pans.

# Bake for 1 hour at 350 ° F. Insert a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 15 minutes and check again.Remove the cake from the oven and allow it to cool.

# Pierce the cake with toothpick, and pour Brandy (about 1/4 cup for each loaf).

# Remove the cake from the pan when completely cooled.

Pineapple Cake

Foodlyrics

Refined Flour / Maida – 100 gms

Baking Powder – 1 teaspoon

Sugar – 100 gms

Butter (melted) – 50 gms

Eggs (separated) – 2 at room temperature

Pineapple essence – 1 teaspoon

For the icing –

Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)

Tined Pineapple – 2-3 rings

Water – ¾ cup

Grounded sugar – 3 tablespoons

Butter (salted) – 3 tablespoons (melted)

Base line an 8 inch diameter cake tin and on sides with butter paper.

Pre heat the oven to 180 degrees Celsius.

Beat the egg white and yolk separately.

Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.

Add the melted butter and sift in the refined flour and baking powder together in to the mixture.

Add the pineapple essence and fold the mixture gently.

Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.

Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.

In a bowl mix the water and powdered sugar.

Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.

Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.

Cut the pineapple rings in to small pieces.

Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.

Place the second cake over it and again repeat the above icing procedure.

Again spread the pineapple pieces over and spread the icing on the sides too.

Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.

Tips –

Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.

Whipped cream quantity could be changed according to the preferences.

Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.

How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.

And last but not the least always use exact measurements while baking for your cake to become a success.

Beetroot Halwa - Sugarfree

2010-03-04T22:50:00.000-08:00

Indulge in this guilt free beetroot halwa made with healthy and natural ingredients without compromising on taste!

Ingredients:
Grated Beetroot - 2 cups
Seedless Dates - 1 cup
Ghee/Clarified Butter - 2 tbsp
Cardamom Powder - 1/4 tsp
Broken Cashews and Almonds - about 20
Milk - 11/4 cup

Method:
Peel the skin and grate the beets.
Heat 1 tbsp ghee in a wide pan. Roast the nuts till golden brown and set aside.
In the same pan, add grated beets and chopped dates. Fry for 5 minutes.
Add milk and continue to boil for at least 20 minutes on medium flame.
When beets and dates are fully cooked and milk is absorbed fully, add 1 or 2 tbsp ghee.
Add the roasted nuts.
Serve warm or cold.

Capsicum Rice

2010-03-01T13:11:00.000-08:00

Capsicum Rice or Vangi Bath is an ideal lunch box dish. The ingredient list may be long. But it is very easy to prepare. Try and let me know!

Ingredients:
Basmathi Rice - 1 Cup
Capsicum/Green Bell Pepper - 1 Big
Oil - 3 tbsp
Ghee - 1 tbsp (optional)
Turmeric powder - 1/4 tsp
Salt - as needed
Coriander leaves - to garnish

Seasonings:
Mustard Seeds - 1 tsp
Urud Dal - 1 tsp
Curry leaves - a few
Red Chillies - 2
Cashews - a few (optional)
Hing - 1/4 tsp

Roast in 1/4 tsp ghee and powder:
Jeera - 1/2 tsp
Pepper - 1/2 tsp (optional)
Red chillies - 4
Urud Dal - 1 tsp
Channa Dal - 1 tsp
Coriander Seeds - 1 tsp
Cloves - 4
Cinnamon - 1 inch stick
Grated Coconut - 2 tbsp

Method:
Cook basmathi rice in 2 cups of water. The grains should be separate. Set aside.
Roast the ingredients listed above to golden brown and powder.
Heat oil/ghee in a pan.
Do the seasoning.
When mustard seeds crackle, add chopped capsicum. Sprinkle salt and turmeric powder.
Fry till capsicum turns soft.
Gently add rice and roasted powder and toss well.
Add salt.
Garnish with coriander leaves.
Have it with raitha or chips.

Note: You may also saute a handful of chopped onions with capsicum for more flavor.

Mixed Vegetable Upma

2010-02-27T19:49:00.000-08:00

Serves 2-3

Ingredients:
Semolina/Sooji/Farina - 1 cup
Water - 2 cups
Oil - 3-4 tbsp
Mixed Vegetables - 1 cup (very finely chopped onion, carrot, peas, potato, beans)
Garlic - 1 pod (optional)
Curry leaves - a few
Ginger chopped - 1/2 tsp
Green chilli - 1
Hing - a pinch
Turmeric powder - 1/2 tsp (optional)
Mustard Seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Coriander leaves - to garnish
Lime juice from 1 small lime

Method:
Heat 2 tbsp oil in a pan. Add mustard seeds, curry leaves, urud dal, hing, green chilli and ginger.
When mustard seeds crackle, add garlic and mixed veggies.
Sprinkle salt and turmeric powder and fry till the veggies turn soft. Remove from heat and set aside.
In the same pan, heat 2 tbsp oil. Fry semolina on low flame till it turns light golden brown. This step is very important.
Simultaneously, bring water to rolling boil in another vessel.
When semolina turns light golden brown, add the veggies.
Pour water gradually and stir continuously. Add salt if needed.
Simmer and cook for 5 minutes.
Squeeze lime juice and garnish with coriander leaves.
Serve hot with chutney or sambar.

Kunuku - Crispy lentil fritters

2010-02-21T18:15:00.000-08:00

Kunuku - Does the name sound funny? I am not a big fan of kunuku. But I like to have it once in a while for a change.We usually make it when we have some left over adai(savory crepes) batter. Instead of deep frying, I used a kuzhipaniyaram (appe) pan and shallow fried the batter.

Ingredients:
Left over thick adai batter-Click here for recipe
Oil-To deep fry or shallow fry

Method:
If you are deep frying, heat sufficient oil in a pan. Take some left over adai batter. Shape them into small uneven balls and deep fry till golden brown.
If you are using a kuzhipaniyaram pan, grease it with oil. Heat the pan. Drop some batter in each hole and drizzle oil around the corners. When one side turns golden brown, flip and cook the other side. It takes a while to become brown and crispy. So do not be in a hurry to turn them around.
Serve hot with ketchup!

Cakes & Cookies-Part 2

2010-02-17T22:01:00.000-08:00

Here comes cakes and cookies-level 2 recipes. Let me know if I missed out any entry. The last part will be posted next week. Keep you entries coming for Cooking Basics Event!

Madeleines-- Cookie or Petite Cakes?
Adding Zest to your Cooking

1/2 cup unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract

1. First, melt the butter and allow it to cool while you make the batter.
2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
3. In the bowl beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
4. Sift a small amount of flour over the egg mixture and, using a spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes until slightly firm.
6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Grease the madeleines pans. (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
8. Bake the madeleines for 10-12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.

Eggless Chocolate Indulgence Layer Cake
Sandhya's Kitchen

For the Cake:
Self Raising Flour:2 Cups
Baking Powder: 1 Tsp
Baking Soda: 2 Tsp
Unsweetened cocopowder   : 3/4th Cup
Granulated White Sugar   : 1.5 Cups
Low fat Vegetable Oil for lighter baking   : 1 Cups
Hot Coffee Decoration   : 1 Cup
Milk: 1 Cup
Vanila Extract   : 1 Tsp
Low fat stirred yogurt: 1 Cup

Ganache Frosting :
Butter   :2 Tsp
Chopped Dark Chocolate   : 80gm
Chopped Milk Chocolate   : 100gm
Creme fraiche or ( Heavy Cream)   : 300ml
Vanilla essence   : 2 Tsp
Royal Icing Sugar ( Silver Spoon Brand)   : 200gm

Preparations:
    * Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .
    * Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.

Method:
Cake Preparation:
Method for any cake preparation is the same..Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly into the dry and blend well.We follow just the same process here too.

    * Preheat the oven to 220 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
    * Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence & stirred yogurt one by one with regular mixing after each incorporation.
    * Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.
    * Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the tin upto 3/4th and place it in the oven. Remaining mix could be poured into a muffins mould.
    * Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasnt done in 30 minutes like most recipes said.) Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

For Frosting :

    * Heat the sauce pan filled upto 3/4 full of water in a medium flame and place another vessel over it.
    * Add 2 tsp of butter and once it begins to melt , add the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.
    * Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.

Assembling:

    * Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didnt use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need aditional flat spatula's to move and lift the cake coz there is a tendancy to break.This procedure requires FRAGILE handling.
    * Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
    * Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
    * I didnt have any decoration... Wasnt prepared with it.. SO used Dark Chocolate chips to do the decoration bit.. and my Indulgence chocolate cake was ready to be served.
    * Allow the cake to cool and settle and serve after an hour or the next day.

POM Shortcake
Nishaskitchen

ShortCake(Original Recipe GHK Mar 09):
Orange - 1
Unsalted Butter - 1 cup
Sugar - 2 cup
AP Flour - 2 cup
Egg - 5 large

Filling(Modified Recipe):

Pomegranate Seed 1/4 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp
Whipping Cream - 1 cup
POM Juice - 1 Cup

1. Position rack in the center of oven and preheat oven at 350 F.
2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.
3. Prepare Shortcake :
3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.
3.2. With electric mixer on medim high speed beat butter until pale yellow.
3.3. Add sugar and beat until light and fluffy.
3.4. Reduce speed to low,add flour and mix until just blended.
3.5. Add orange peel,juice and one egg at a time,beat well after each addition.
3.6. Divide the batter into equal portion into the prepared pans.
3.7. Bake 25 min or until toothpick inserted in the center comes out clean.
3.8. Cool cakes in pans on wire rack for 20 min.
3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.

Cherry almond Cake
Malaysian Delicacies

200gm ghee,diced
160g castor sugar
3 large eggs
1 tsp vanilla essence
50g ground almonds
320g self raising flour
150ml milk
150-200gm glazed cherries,halve
30g almond flakes
Grease a loaf tin and line with non stick paper.Preheat oven to 180C.

Combine all the ingredients except cherries and almond flakes in a mixing bowl.Usin g a beater,beat at medium speed until ingredients well combined.Stir in halve cherries and pour on the baking pan.Sprinkle with almond flakes.Bake for 40 to 50mins or until cake is done.Dust with icing sugar if desired.

Walnut 'n Chocolate Chip Cake
Gourmet Affair

Eggs - 4
Powdered sugar - 1 cup
All purpose flour - 1 cup
Baking Powder - 1 tsp.
Unsalted Butter - 1 cup, softened
Vanilla Essence - 1 tbsp.
Ground Cinnamon - 1/2 tsp.
Milk - 1/2 cup
Chopped Walnuts - 1 cup
Chocolate Chips - 1 cup

Sift flour with baking powder and keep aside.
Beat eggs and sugar nicely till the eggs look fluffy. Add vanilla essence and ground cinnamon.
Add butter to the egg-sugar mixture and mix well.
Gradually fold in flour till all the flour is used. Add milk to get a soft dropping consistency.
Fold in nuts & chocolate chips.
Grease the baking dish and pour the batter in it.
Preheat oven to 190°C and bake for 35-40 minutes.
Let it cool before removing from the baking dish.

Dates Prunes and walnut bread
Sumi's Kitchen

1/2 cup walnuts
1 cup chopped and pitted dates
1 cup chopped and pitted prunes
1 cup boiling water
1 tsp baking soda
2 cups All purpose flour
1/2 cup light brown sugar
11/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnomon powder ( I used 1 tsp)
1 tsp vanilla extract
1/2 cup cold butter
1 egg

Add the dates and prunes to 1 cup of boiling water, along with baking soda and allow it to cool(at least 1 hr)
Preheat Oven to 180C. Grease and prepare a bread loaf tin for baking.

Beat the egg and vanilla essence in a seperate bowl

In a separate bowl add the flour, sugar, cinnamon and baking powder. Mix well to combine.

Add the cold , soft butter to the flour mixture and using a electric beater or food processor, mix, till the mixture resembles coarse bread crumbs.

Add the fruits along with the liquid.Add the chopped walnuts .Mix well to combine

Pour the mixture to the greased bread tin and bake in the preheated oven for 50 - 60 minutes.

French King Cake
Priya's Easy N Tasty Recipes

2nos Puff pastry sheet
1cup Almond powder
2nos Eggs
1/4cup Sugar
1/4tsp Almond essence
1/4cup Butter (room temperature)
1no Yellow egg yolk
1tbsp Milk

Beat the butter, sugar together in a bowl until they turns soft, add the eggs one by one and finally add the almond powder & almond essence, mix everything well and keep the bowl in fridge for half an hour..Preheat the oven to 400F, line a baking tray with a baking sheet, add the milk to the yellow egg yolk and beat well...place a puff pastry sheet ,brush the edges of the pastry sheet with the egg-milk mixture..pour the already prepared almond mixture over the pastry sheet and spread them evenly, don't spread over the brushed egg mixture...place the another pastry sheet over and give a press over the edges,so that they get well stick...
Make a small hole in the middle of the pastry sheet and with a knife make some lines over the pastry sheet as ur desire, brush now the pastry sheet with the remaining egg-milk mixture and bake in middle rack of the oven for 20-25minutes or until they turned brown..
Serve warm!!

Marble Cake
Aathidhyam
All purpose Flour : 2 cups
White Sugar : 1 cup
Butter, softened : 1/2 cup
Baking powder : 2 Tsp
Salt : 1/2 Tsp
Vanilla Extract : 1 Tsp
Milk : 1 Cup
Roasted Cashew & almond bits-handful
Unsweetened Cocoa Powder : 2 Tbsp

Pre-heat oven to 350 degrees.Grease and flour the cake tin.Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth.Add roasted nuts and mix.Reserve 3/4 cup batter; pour the remaining into pan.Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect .Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Chunky Apple Cake With Cream Cheese Frosting
My Culinary World

Ingredients for cream cheese frosting:
1(8-ounce)package cream cheese(softened)
3Tbsp. Butter or margarine(softened)
1&1/2cups powdered sugar
1/8tsp.salt1tsp.vanilla extract

Ingredients for Cake:
1/2cup butter(melted)
2cups sugar
2 eggs
1tsp.vanilla extract
12cups all-purpose flour
1tsp.ground cinnamon
4 granny Smith apples(peeled and sliced)
1 cup chopped walnuts(toasted)

Preparation of Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Cake Preparation :
Stir together first 4 ingredients in a large bowl until blend. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and 1cup walnuts. Spread into a greased 13-x9’’ pan.Bake at 350F for 45min., or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting; sprinkle with walnuts, if desired.

Eggless Fruit Cake
Subhojyam

All purpose flour (maida) – 1 cup
Powdered sugar – ½ cup
Butter – ¼ cup
Baking soda – 1 tbsp
Dates – 5 - 10 pieces (cut into small pieces)
Mixed Tutty fruity – ½ cup
Milk – ½ cup
Salt – 1 pinch
For Greasing:
Butter – 1 tbsp
Maida flour – 1 tbsp

Preparation of Mixture:
1.    Sieve maida, salt, baking soda and then keep it aside.
2.    Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.
3.    After it is mixed well, add the sieved flour mixture and mix it to form dough.
4.    Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste.
Beat the mixture well for 2 mins.
5.    Now add the dates pieces and tutty fruity to it and beat for another 2 mins.

Preparation of cake in pressure cooker:
1.    Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.
2.    Now pour water in a pressure cooker and heat it in high flame for 2 mins.
3.    Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.
4.    Now reduce the flame to low and leave it to cook for 35 – 40 mins.
5.    After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.

Additional Info:
After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.
Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40 mins.
If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

Mexican Wedding Cookies
TastyTouch

2 sticks unsalted butter, at room temperature
2 cups confectioners' sugar
2 cups all purpose flour
1 tsp vanilla extract
1 tsp almond extract
1/4 tsp salt
1 cup Pecans ( about 3 3/4 oz)

    * Preheat the oven to 350F
    * Line two baking sheets with parchment paper
    * Pulse the pecan halves and a 1/4 cup sugar in a food processor or a blender.
    * Combine the nut mixture, flour and salt
    * Ina separate bow, beat butter, and 3/4 cup sugar on medium speed until light and fluffy
    * Stir in vanilla and almond extracts
    * Add the flour mixture and beat on low speed until well combined
    * Roll the dough into 3/4 inch balls
    * Place them in the baking sheets about a couple of inches apart
    * Bake them until the cookies are pale about 12 min
    * Let the cookies cool completely before vanishing them away!

Marble Cake
AdukalaVishesham
All purpose flour: 1 cup
Eggs: 2
Unsalted butter : 1/2 cup or 1 stick
Sugar: 1 cup
Vanilla essence: 1 teaspoon
Cocoa powder: 1 tablespoon
Baking powder: 1 teaspoon
Milk: 1/4 cup

Beat the butter and sugar until smooth. Add eggs one by one and beat well until ivory. Add milk, vanilla essence and beat well. Meanwhile sieve the all purpose flour and baking powder well. Slowly add the flour in small portions and mix well into a very smooth batter. Butter a baking dish and pour 3/4 of the batter into this dish. Add cocoa powder to the remaining batter and mix well.
Now gently pour the cocoa batter and make swirls to give the marble effect.

Fig Kuchen or Crumble
Tongue Ticklers

Ingredients:
7-8 fresh figs washed, de-stemmed and quartered
2 cups All purpose flour
2tsps. baking powder
1/4 tsp. salt
1 cup sugar ground with 1/2 a vanilla stick (is it bad to grind up the stick? I do not know!)
1/2 cup canned coconut milk + 1/4 cup if needed
1/2 cup sunflower oil or any other oil

for the crumble topping :
1/2 cup APF + 2 tbsp sugar + 1 tbsp oil

Put the flour, baking powder, salt and ground sugar in an airtight container twice in volume and shake up well to aerate the flour and mix up everything. Empty the flour mix in a mixing bowl.
Blend the oil and half of the coconut milk together in a mixer till it forms a thick yolky cream.
Pour this in the dry mixture and mix well with a wooden ladle in a cut and fold pattern.
If needed add the rest of the coconut milk (a tbsp. at a time) till the dough moves from a crumbly texture to a soft batter (not pourable but one that will fall in a single plop).
Pour this into the prepared tin and with wet fingers spread it evenly.
Arrange the figs pressing them a little.
Optional: Mix the crumble ingredients together with your fingertips till they just gather when held and break when left, into breadcrumbs.
Sprinkle this evenly on top of the cake.
Bake in pre-heated oven for 40-50minutes till golden on the sides and lightly brown on the top. The scent of figs are sure to pervade your rooms to let you know they are done!
Cool completely before cutting to wedges.

White chocolate,Orange and multi nuts cookies
Joy Of Cooking

•1/2 cup wholemeal flour
•1 1/2 cup AP flour
•White chocolate flakes(grated from the bar)
•Small piece white chocolate
•1tbsp Orange zest
•2 tbsp caster sugar
•5 tbsp Oil or Butter-she used oil
•1/2 tsp Baking powder
•1/2 cup single cream
•2-3 tbsp grounded nuts(almonds, walnuts and pecan nuts)

Rub the flour, sugar, baking powder, chocolate flakes and zest till they turn into fine crumbs.
Mix it oil and cream. Fold in quickly till everything comes together like a soft dough.
Cover with the clingfilm and leave to rest.
Preheat the oven to Gas mark 4. Make a small ball of the dough and place them on a baking tray. Flatten the balls with placing a chocolate chip on them.
Bake the cookies about 25 minutes or till golden.
Transfer the cookies on rack to cool.

Chocolate chip shortbread cookies
thayirsaadham

1. Instant espresso powder - 1 tablespoon ( I skipped this)
2. Boiling water - 1 tablespoon (I skipped this)
3. Unsalted butter - 2 sticks (8 ounces) (at room temperature)
4. Confectioners’ sugar - 2/3 cup
5. Pure vanilla extract - 1/2 teaspoon
6. All-purpose flour - 2 cups
7. 4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
8. Confectioners’ sugar, for dusting (optional - I did not use this)

Method
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Orange sable cookies and Pistachio-ginger melbas
Soulful Creations

Orange sable cookies
1 1/4 cups slivered almonds
1 cup confectioners' sugar
6 tbsp crisco and 6 tbsp unsalted butter
3 tbsp finely grated orange zest (2 to 3 oranges)
1 tsp clove powder
1/2 tsp freshly grated nutmeg
1 large egg
1 tbsp freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling

Pistachio-ginger melbas
1 1/2 cups all- purpose flour
1/4 tsp fine salt
1 cup sugar
1 tbsp packed grated lemon zest
2 tsp grated orange zest
4 large eggs
1 cup whole raw pistachios
1/2 cup chopped crystalline ginger

Orange sable
Method
Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.

Pistachio-ginger melba
Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

Cherry Cookies
Homecooked

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter(room temp)
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla essence
1 tbsp maraschino cherry juice
1/2 cup chopped pecans or walnuts
1 cup corn flakes, crushed
15 to 30 maraschino cherries, halved, blotted dry

Line a baking tray with wax paper. Grease the paper lightly and keep aside.
Mix together the flour, baking powder, baking soda and salt. Set aside.
In large bowl cream together the butter and sugar until fluffy; add eggs,vanilla essence,cherry juice and blend well.
Stir in flour mixture until just mixed. Fold in the chopped nuts. If needed refridgerate for about half an hour.
Preheat oven to 350 degree F or 175 degree C.
Crush the cornflakes and place them in a bowl.
Roll the dough into small balls with your hands and roll them in the crushed cornflakes. Place them on the baking tray 2 inches apart.
Cut the maraschino cherries into quarters and place a couple on the top of each cookie and press it down lightly.
Bake for 10 to 12 minutes or until nicely browned. Cool completely and store in an airtight container.

Apricot Orange Cookies
Monika's World

    * 3/4 cup whole wheat flour
    * 1/2 cup butter
    * 1/4 cup powdered sugar
    * 1/4 tsp baking powder
    * 1/4 tsp soda-bi-carb (I skipped this and put more baking powder)
    * 2 tbsp dried chopped apricots (
    * 1 1/2 tbsp chopped nuts
    * 2 tbsp orange flavored drink mix (I used Kissan sqaush)
    * 1/3 cup milk
    * 1/2 tsp butter for greasing

* Combine all the ingredients together in a bowl and whisk to get a soft dough
    * Mould into medium sized balls, flatten and make a cross sign on the top with a knifefri
    * Bake in a pre-heated oven at 160 C for 20 minutes or till the cookies are golden brown in colour
    * Enjoy warm or eat after cooling
    * Can be stored for a long time only if they last

Cumin Cookies
In my passionate world.....:)

Maida/All purpose flour - 1/2 cup
Wheat flour(atta) - 1/2 cup
Pepper powder - 1/2 tbsp
Cumin seeds - 1 tbsp
Baking soda - a pinch
Salt - to taste
Oil - 3 tbsp
Milk - as reqd to knead to a stiff dough (I used 1/4 cup)

1.In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.
2.Roll the dough to about 2mms thick, but this didnt work out for me as I cudnt roll it evenly so what I did was to press it in the roti maker, this way it was easy and quick!
3.Using a cookie cutter cut into round shapes, I used a lid to cut it. Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.
4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.
NOTE:The actual recipe says 20-25 mins but mine got baked in 20mins so keep an eye after 20mins.
5.Remove the cookies from the oven, allow it to cool and then store them in air tight containers.
They were crispy and little crunchy......The pepper & cumin flavour compliments each other well, making it perfect to munch during tea time!

Chocolate Chip Cookies
Queen of my Kitchen

1.5 cups walnuts
1.5 tbsp canola oil
1/2 c. brown sugar
1 tsp vanilla extract
3/4 c. oat flour
1/2 tsp baking soda
1/2 tsp salt
1/8 th tsp cardamon pwd

1 cup rolled oats
3/4 c. chocolate chips

- Preheat oven to 375F. Coat a large baking sheet with cooking spray.
- Mix the brown sugar with 1/4 c. water and bring to a boil. Take off heat.
- Add the walnuts, oil and vanilla extract to this. Blend till smooth.
- In a separate bowl, mix the oat flour, baking soda, salt and cardamon pwd. Stir this flour mix into the walnut mix.
- Then add the rolled oats and chocolate chips to the mix.
- Shape the dough into about 15 2 inch balls. Lay them on the baking sheet. Flatten the cookies with the bottom of a drinking glass dipped in water.
- Bake 10 -12 minutes till they begin to brown. Cool 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Double Chocolate Chip Cookies
Cook-curry Nook

Whole Wheat flour - 2 1/4 cup (I used whole wheat flour to make it healthy. Feel free to replace with all purpose flour if you aren't feeling too health conscious!)
Cocoa powder - 2/3 cup
Baking Soda - 1 tsp
Salt - 1/4 tsp
Butter - 1 cup (softened)
Sugar - 3/4 cup
Brown Sugar - 2/3 cup(packed)
Pure Vanilla extract - 1 tsp
Eggs - 2 nos, large size (for the vegans, replace with 1 teaspoon of baking soda along with 1 tablespoon of white/apple-cider vinegar, for each egg to be replaced)
Dark Chocolate chips - 2 cups

Pre-heat oven to 180 C (350F).
Sieve the flour, cocoa, baking soda and salt together about 2-3 times to ensure even mixing. Set aside.
Beat butter, sugar, brown sugar and vanilla extract till it forms a peak consistency (The mixture should form peaks on the top surface).
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sieved flour mixture.
Stir in the chocolate chips with a spatula.
Using your hands, make small portions of the dough and form small balls.
Slightly flatten them with your palms and place them on the cookie sheet/tray, leaving at least 2 inches gap between the cookies.
Bake for 11 minutess or until the centers are set. Cool on the baking sheet for 2 mins, then remove to cool completely on wire racks.
Enjoy the heavenly treat with a nice, hot cuppa in the evening, or just with a glass of chilled milk to go along with your breakfast...you know, like I call it that 'Chocoholic Bliss'!! ;)

Traditional Fruit Cake
The Footloose Chef

Set I

Chopped dry fruits and nuts - 3 cups (I used dates, apricots, golden raisins, jumbo raisins, walnuts, cashewnuts, prunes)
Orange peel - 1 medium sized orange's rind with the white pith scraped out (cut into small pieces)
Rum (use any spirit you have at hand) - 2 cups

Set II

Self raising flour - 2 cups
Whole wheat flour -1 cup
Almond meal - 1 cup (1/2 cup of almonds powdered in a coffee grinder or mixie jar)
Baking powder - 1 teaspoon
Packed soft, dark brown sugar - 1 cup
Unsalted butter - 1/2 cup (about 100gms)
Canola oil - 3/4 cup
Egg whites - 5
Powdered mix spices (cardamoms,nutmeg, cloves, cinnamon) - 1 teaspoon
Vanilla essence - 1/2 teaspoon
Warm water - 1 cup
Whisky - 1/2 cup (for the final drizzle)

Put all Set I ingredients together in a skillet and toss till warm, and an aroma emanates. Close lid and let stand overnight. In the morning, I placed this in the fridge and let stand for another 10 hrs or so. Bring to room temperature before using in the cake.
Sift the flours and baking powder together for even mixing. Toss in the almond meal into the fruit mixture and mix well. Add the flour bit by bit and mix well.
Beat the sugar, butter, and oil together till frothy ( i used an electric hand blender). Add the egg whites and whisk again till soft (the more the merrier). Add the spice powder and vanilla essence. Pour in a cup of warm water. Add the flour and fruit mixture and blend in taking care that no lumps are formed (add in a little by little).
Pour into a cake tin double lined (2 layers) with baking parchment. Preheat the oven at 250° for 15 minutes. Place the cake tin inside and bake at 150° for 1 hour and 5 minutes. Remove from oven and gently ease in a skewer to check if done. Make tiny skewer holes throughout the body of the cake and drizzle in whisky (or any other spirit). Wrap with aluminium foil and allow to mature for about 10 hours.
PS: Don't worry if the cake that comes out of the oven seems very dry (it will be). That liberal splashing in of whisky and allowing the cake to mellow will make it soft.

Atukula Pulihora(Aval Puliyodharai)

2010-02-13T15:42:00.000-08:00

Even though the recipe may sound very simple, it is very easy to mess up. For a great tasting dish, soak aval/poha with the right amount of tamarind extract so that the flakes are fluffy and separate and not soggy. My mom makes the best Aval upma! We make it frequently at home. Aval puliyodharai is slightly different from Aval upma. I came across this recipe in some blog and tried it. It's a super quick brunch or tiffin item that can be made in 10 minutes flat!

Ingredients:
Aval/Poha/Atukula/Beaten Rice-2 cups
Tamarind-small lime size ball
Salt
Hing-1/4 tsp
Turmeric powder-1/2 tsp

Seasoning:
Oil-2 tbsp
Curry leaves-a few
Broken Red Chillis-3-4
Mustard Seeds-1 tsp
Urud dal-1/2 tsp

Method:
Soak tamarind in 3/4 cup warm water for 10 minutes and extract thick juice. Discard the tamarind.
Now soak aval in tamarind extract for 10 minutes or until it absorbs all the liquid and the flakes become soft, fluffy and separate.
Meanwhile heat oil in a wide pan. Add mustard seeds, curry leaves, hing, red chillies, urud dal, turmeric powder. When mustard seeds crackle, add poha. Sprinkle salt.
Gently toss everything together without mashing poha. Fry for 2-3 minutes and serve hot.

Note: Any dish made using poha should be consumed when hot.

This recipe being so simple and easy, let me add it to my own event-Cooking Basics! For details, click the logo on the side bar.

Due to time constraints, I have not been regularly commenting on some of your blogs these days. I apologize for the same. I will try to catch up with your recipes whenever I can.

Happy Valentine's Day to all my readers :)

Cooking Basics Event

2010-02-08T23:42:00.000-08:00

To avoid duplication, I am posting the entries I received so far:

Tea
Avocado Delight With Maple Syrup
Allam Vankayi / Eggplant with ginger / Brinjal with ginger
Idly & Chutney
Spinach Onion Pakodis or Fritters
Soma Pradhan
Beaten Coffee
Rava Pongal
Kovai Kai (Ivy Gourd) curry
Rava Khitchadi
Full meals ready(ಊಟ ತಯಾರಿದೆ)
Simple Dal Tadka
Wonton Sweet and Sour Sauce
Idly, Sambhar and Chutney
Club Sandwich
Idli Dosa Milagai Podi
Jeera Rice
Simple Tomato-Cucumber Daal
Ragi Dosa
Tomato Soup
Veg Fried Rice
Masala Bread Upma
Thakkali Rasam
Pineapple Lassi
Coriander Chutney
Vegetable Chutney Pulao
Vermicelli Upma
Butternut Squash Raita(DIP)
Pudina Chutney
How to make ghee at home
Avalakki Vada
Lemon Sevai
Aval Puliyodharai

Milagu Kuzhambu

2010-02-05T16:50:00.000-08:00

Milagu Kuzhambu-a spicy gravy made by boiling tamarind extract with fresh ground spices is usually had with rice and ghee. When it rains, I can't think of a better main course meal than this one! Here's Milagu Kozhambu recipe coming straight from my Amma's kitchen.

Ingredients:
Tamarind-Medium lime size ball
Sambar powder-1/2 tsp(optional)
Salt
Hing-1/4 tsp
Rice flour paste-Mix 1.5 tsp of rice flour in some water to make a thick paste(optional)
Grated Jaggery-1/2 tsp

To roast in 1/2 tsp oil until golden brown:
Urud Dal-2 tsp
Channa Dal-2 tsp
Red chillis-2
Curry leaves-a few(about 8)
Whole pepper-1 tsp

Seasoning:
Mustard seeds-1 tsp
Curry leaves-a few
Oil-1/2 tsp

Method:
Soak tamarind in 1 cup warm water.
Roast the spices. Cool and grind into a smooth paste adding some water.
Extract 2.5 cups of tamarind water. Discard the tamarind. Add salt, hing, sambar powder, 1 cup water and boil for 12-15 minutes.
Add the ground spice paste and continue boiling for another 10 minutes.
If the mixture is not thick enough, add rice flour paste and stir continuously for a minute.
Add jaggery and stir.
Season with mustard seeds and curry leaves.
Serve hot with rice and ghee.

Cakes & Cookies-Part 1

2010-02-01T16:47:00.000-08:00

Thank you all for taking part in this event. I really enjoyed hosting it as much as you did baking these yummy goodies. Having received about 55 entries, I decided to post the round up in parts based on the level of difficulty. So let's begin with level 1-Super easy recipes! For more delicious cakes and cookies, visit contributors' blogs!

Crunchy Cornmeal Cookies

priyaeasyntastyrecipes

1/2cup Butter
1+1/2cup All purpose flour
1+1/2cup Yellow cornmeal
1cup Powdered sugar
1tbsp Vanilla extract
1/2tsp Baking powder

Preheat the oven to 350F, line a baking sheet over a baking tray, keep aside..In a large bowl, beat together the butter and the powdered sugar until they turns creamy, meanwhile mix the flour,baking powder and cornmeal together and keep aside..gradually add the flours,vanilla extract to the butter-sugar mixture and knead as soft dough, cover the dough with a lid and arrange in fridge for an hour...Make a small balls from the dough and arrange over the baking sheet with enough space..bake for 15-20minutes until they turns golden brown.

Eggless Chocolate Rolls

In my passionate world.....:)

Marie Biscuit - 5 [I used Arrowroot which is quite similar to marie]
Cocoa powder - 2 tbsp
Butter - 1 tbsp
Milk - to knead the dough
Grated Coconut - 2 tbsp
Sugar - as per taste level

1.Powder the Marie biscuits, Add cocoa powder, milk and knead it to a smooth dough like chapathi dough. Keep aside.
2.Mix coconut , butter and sugar in a seperate bowl, the mixture should be sticky. Roll the coco dough to form small chapathis.
3.Now spread the coconut mixture over the chapathis and gently roll them to form cylinders and keep aside.
4.Refrigerate the rolls for about 30mins; Remove and cut them width wise . Serve it immediately as the rolls butter part tend to melt down.

Acchappam
kitchenswathi

Rice flour: 1 cup
All purpose flour: 1 tablespoon
Coconut milk: 1 ¼ cup
Water: ¼ cup
Salt: ¼ teaspoon
Egg: Half of one egg
Baking powder: ¼ tsp
Sugar: ¼ cup
Black Sesame seeds: 1 tablespoon
Oil for frying

Beat egg slightly in a small bowl
In bowl add rice flour, salt, baking powder, sugar, black sesame seeds, slightly beaten egg and coconut milk and water, mix everything until incorporated well. Batter should be similar to pan cake or dosa. Keep aside.
Heat oil in wok and put mold also in oil while heating. When oil is smoking hot, dip acchappam mold in the batter and again put in oil with batter. Acchapam begin to leave from mold as it starts cooking. If it not dot detach by itself from the mold, use a skewer to help to detach, and continue to cook them until it become crisp and slightly brown in color. Remove them using a skewer and drain extra oil in paper towel. When it completely cooled, store it in an air tight container.

MW Honey Lemon Pistachio Cookies
Appyayan

Honey : 1/3 cup
Fine Sugar : 1/2 cup
Butter/margarine : 1/4 cup (room temperature)
Water : 2 tblsp.
APF/all purpose flour : 2and 1/2 cup
Egg : 1 (beaten)Baking powder : 1 tsp.
Pistachio/almonds : 1/2 cup (chopped)
Lemon peel : 1/4 cup
Lemon extract: 1 tsp

    * In a medium sized saucepan, combine honey, sugar, butter/margarine and water. Stirring constantly, cook over low heat until butter melts and sugar dissolves. Cool to room temperature.
    * In a large bowl, blend flour, baking powder, pistachios and lemon peel.
    * Stir beaten egg and lemon extract into cool honey mixture. Stir honey mixture into four mixture little by little and mix. Knead to make a soft pliable dough, not too hard. Cover with a plastic wrap and refrigerate the dough for 1 hour.
    *Take out and divide the dough into 5-6 big balls. Take each ball and spread out to 1/4 inch thickness. Cut into your desired shapes with cookie cutter.
    * Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray.
    * Microwave on medium high for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)
    * The cookies should be just firm when done. It will be crunchy when cooled down.

Coconut Oatmeal Cookies
Savithri's Spot

1 cup flour
1/2 cup sweetened coconut
1/2 oats (quick cook)
1/8 tsp salt
1/2 tsp baking soda
3/4 cup butter
1/4 brown sugar
2 tbsp honey

Set oven to 350 degrees.
Combine the flour, coconut, oats and salt and baking soda together in a bowl.
Melt the butter in a pot on the stove and add the brown sugar and honey to it. Let it combine and then cool for 2 minutes before adding it to the dry ingredients.
I found the mixture a little dry when I made it so I added some water to it to help it combine better. Two to three tablespoons did the trick.
Roll out round balls (walnut size) and flatten on baking sheet and put in the oven for 11-13 minutes or until brown.

Eggless Almond-vanilla cookies
simply.food

8 oz refined flour (maida)
4 oz softened butter
2 oz ground almonds
1 level teaspoon bicarbonate of soda
½ teaspoon baking soda
1 teaspoon vanilla essence
3 tablespoons milk slightly warmed
3 oz golden brown sugar
1 tablespoon flour (for rolling and dusting.)

1. Cream together the softened butter and sugar till light and fluffy.
2. Add the vanilla essence and warmed milk. Mix thoroughly.
3. To the flour add the bicarbonate of soda and baking powder and sieve together.
4. Add the ground almonds to the sieved flour and mix together.
5. Gently fold in the flour and almond mixture to the creamed butter and sugar mixture.
6. Mix together to make a soft dough.
7. Wrap the dough in cling film and put in the fridge for 30 mins.
8. Heat the oven to 180 degrees centigrade.
9. After 30 minutes remove dough from fridge and divide into 4 parts.
10. Roll out each part onto a floured surface and cut out desired shaped cookies.
11. Transfer the cookies to a greased baking tray and cook in the oven for 7-8 minutes till lightly brown.
12. Remove from oven and cool on a cooling rack.
13. Repeat for remainder of dough.
Store cookies in an air tight jar or container.

Shortbread Cookies
My Culinary world

2butter sticks(1cup) at room temperature
1 cup all-purpose flour
1/2 cup icing sugar
1/2 cup cornstarch
1/2tsp.vanilla extract

Sift four, cornstarch, sugar together and keep it aside. Cream butter, vanilla until light and fluffy, then add the sifted dry ingredients to butter in few batches; blend smooth with mixer until they are mixed well. Refrigerate dough 15 minutes. Preheat oven to 300F. Make 1'' balls, place then on ungreased cookie sheet; flatten lightly with fork. Chill the cookies for 5-10min., then bake for about 20-25min., or until slightly brown.

Chips Ahoy Style Cookies
sankeerthanam

4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup light brown sugar
1cup granulated sugar
1 1/2 cup veg shortening
1 1/2 tsp vanilla extract
1 large egg white
2 tbs warm water
12 ounces semi sweet chocolate chips

Preheat oven to 325 degree F. Mix the flour and baking soda in
bowl and keep aside. With an electric mixer beat the two sugars and
shortening until creamy. To this add vanilla, salt and egg white. Add
the flour half cup at a time, adding a tbs of water, as necessary to mix
the flour. Mix in chocolate chips, roll into 2 inch balls and press down
with the palm of the hand to make flat. Bake 12 to 15 minutes or until
golden brown.

Vegan Chocolate Banana Cake
Madhuram's Eggless Cooking

Dry Ingredients:
Whole Wheat Pastry Flour 2 cups
Granulated Sugar (See Notes) 1 and 1/3 cup
Cocoa Powder 2/3 cup
Baking Soda, 1 and 1/2 teaspoon

Wet Ingredients:
Canola Oil 1/4 cup
Hot Water 1 and 1/2 cups
Vanilla Extract 1 teaspoon
Bananas, mashed or pureed 1 cup

1. Preheat the oven at 350F/180C. Spray a bundt pan with non stick cooking spray.
2. In a large bowl mix together the dry ingredients and keep it aside.
3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
5. Now add the pureed bananas and blend thoroughly.
6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

My Notes:
1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup batter, you can reduce the quantity of mashed bananas to 3/4th cup.
4. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

Spiced Eggless Sponge Cake with Carrots
Lifealicious

1 cup Fine Wheat Flour (maida)
100 grams salted butter, melted
1 tin condensed milk (I held just a bit back)
1/2 cup grated carrot
3/4 tspn baking powder
3/4 tspn cinnamon powder
3-4 cloves crushed
1/2 cup milk
chopped almonds to spread on batter
Pre-heat oven at 180c for about 10 minutes
Grate carrot and keep aside
Melt butter and mix well with 1 tin condensed milk
Add 3/4 teaspoon baking powder and mix again
Add 1 cup flour – little at a time to avoid lumps and milk simultaneously
Mix batter well and add the cinnamon powder and crushed cloves
Mix grated carrots and pour into a greased baking tin, spread chopped almonds on top
Bake for about 30 minutes at 180C depending on your oven.

Viennese Sachertorte
Devi' Blog

350 gms of dark chocolate(I used Hershey's special dark chocolate)
150 gms butter
150 gms icing sugar
few drops of vanilla essence
6 eggs, separated
125 gms all-purpose flour
1/4 teaspoon baking powder

1. Break the chocolate (150 gms) and melt it in a bowl placed over simmering water.
2. Beat the chocolate, butter, icing sugar, vanilla essence, and egg yolks until it combines well.
3. Sift the flour and baking powder and add it to the batter and mix well
4. Beat the egg whites and fold into the batter
5. Preheat the oven to 300 F, place the batter in the baking pan and bake for about 50-60 minutes, then take it out and allow to cool.
6. Melt the remaining chocolate placed in a bowl over simmering water and spread over cake and leave it to set for some time. The cake is ready.

Almond Pistachio Cookies with Saffron Icing
Veggi Fare

140 gram - whole wheat flour (atta)
5 tbsp - sunflower oil
7 tbsp - low fat milk
6 tbsp - muscovado sugar / castor sugar
1/4 tsp - vanilla essence
1/4 cup - almonds, blanched and sliced thinly
1/4 cup - pistachio, coarsely powdered
1/4 tsp - bicarbonate of soda
a pinch of salt
Icing - 2 1/2 tbsp castor sugar, a few drops of warm milk and a few strands of saffron. (mix everything together)

1.Preheat the oven to 190 degree C and line a baking tray.
2.Mix together the oil, milk, sugar and vanilla essence in a bowl.
3.In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
4.Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
5.Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
6.Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
7.Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
8.Drizzle the icing on the cookies. Leave to set.

Mexican Wedding Cookies
Desi Soccer Mom

1 cup butter, room temperature
1/2 cup fine sugar
1 tsp vanilla extract
1 + 3/4 cups APF
1 cup almonds, (1/2cup ground fine and the other half coarse)
1/2 cup chocolate chips, chopped coarse
1/2 cup sweetened flake coconut (optional)
pinch of salt
1/2 tsp nutmeg
1/4 tsp dry ginger powder (optional)
1/2 tsp instant coffee powder (optional)
1/2 cup confectioner's sugar, for dusting

Cream the butter and sugar together till light and fluffy. Add the vanilla extract and beat some more.
In a separate bowl, combine all the dry ingredients thoroughly.
Gradually add to the whipped butter till well incorporated.
Wrap tightly in the shape of a log in a plastic wrap and refrigerate for an hour.
Preheat the oven to 325 degree F (180 degree C).
Cut one inch discs out of the log and roll into balls.
Place an inch apart on a parchment lined cookie sheet and bake for 8 - 10 minutes till the cookies are firm to touch.
Transfer to a wire rack to cool and after a minute dust the confectioner's sugar on top with the help of a small strainer.

Wheat & Nut Laddoo

2010-01-27T22:35:00.000-08:00

These delicious laddoos(fudge) just melt in your mouth. They are low fat, guilt free, super easy to make and wholesome. If you have a sweet tooth, you will love it.

Makes 5-6 laddoos

Ingredients:
Whole Wheat Flour-1/4 cup
Assorted dry fruits & nuts-1/4 cup(to be ground) + 1 tsp(to be added while rolling into balls)
Butter-1 tbsp
Sugar-1 tbsp(powdered or granulated)
Cardamom-1/4 tsp

Method:
Melt butter and prepare ghee. Add the flour and roast on low flame till golden brown(about 3 minutes).
Grind 1/4 cup of assorted dry fruits & nuts without adding water.
You can use any nuts of your choice. I used a mixture of almonds, walnuts, roasted cashews, raisins, dried apricot, sweetened coconut flakes, dried pineapple.
When the flour is still warm, add the ground nuts, cardamom, sugar and a tsp of broken nuts. Mix well and shape them into small balls.

Note: Use dry roasted unsalted cashews. Other nuts can be added raw.

Events Hosted

2010-01-25T07:52:00.001-08:00

1. 15 Minute Recipes
Tiffins, Sweets, International Cuisines

Milkshakes, Juices, Hot Drinks and more
Soups, Rasam, Veggie Salads, Fruit Salads
Rice, Rotis, Chutneys, Side dishes

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2. Cakes and Cookies
Part 1-Easy Recipes
Part 2-Intermediate Level Recipes
Part 3-Advanced Level

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3. Cooking Basics
Learn how to make simple dishes

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Sambar Sadham

2010-01-23T17:08:00.000-08:00

Sambar Sadham is a quick and delicious one pot meal adapted from Edible Garden. Thanks for the recipe Nags. I modified the recipe to suit my taste. Piping hot sambar sadham with ghee drizzled all over is very satisfying and comforting any time of the day!

Serves 3

Ingredients:
Oil-1 tbsp
Mustard Seeds-1 tsp
Fenugreek Seeds-1/2 tsp
Curry leaves-a few
Ginger grated-1 tsp
Salt
Hing-1/4 tsp
Turmeric powder-1/4 tsp
Tamarind-small lime size ball
Thur dal-1/3 cup
Rice-2/3 cup
Sambar Powder-2 tbsp
Coconut grated-2 tbsp
Ghee-2 tbsp
Coriander leaves- to garnish
Veggies I used:
Onion Sliced-1/2 cup
Carrot-1
Brinjal-2
Peas-a handful
Capsicum-1 small
Tomato-1

Of course, you can use any veggies of your choice.

Method:
Soak tamarind in 1.5 cups of warm water.
Heat oil in a pressure cooker.
Add mustard seeds, curry leaves and fenugreek seeds.
When mustard seeds crackle, add ginger and all the veggies one by one.
Sprinkle salt and hing.
Fry for 5 minutes.
Extract 2 cups of tamarind water and add it to the veggies.
Add sambar powder, turmeric powder, coconut and salt.
Rinse rice and dal and add.
Add 2.5 cups of water.
Close the lid and pressure cook for 6-7 whistles(till rice and dal become mushy).
When pressure is released, open the lid and garnish with coriander leaves.
Drizzle ghee just before serving.
Serve with raitha and chips.
Note: I have used 2 cups of tamarind water and 2.5 cups of water for 1 cup of rice and dal mixture.
You may soak thur dal in warm water for 30 minutes before pressure cooking just to make sure it is fully cooked.

Samosas-Quick and Easy Recipe

2010-01-20T14:46:00.000-08:00

I bought wonton wrappers from an american store and filled each of them with spicy potato mixture and deep fried till golden brown. Making Samosas can't be any easier than this.

Makes about 25 samosas

Ingredients:
For filling:
Potatoes-3
Oil-1 tbsp
Jeera-1 tsp
Garlic-2 pods
Salt
Turmeric powder-1/4 tsp
Chilli powder
Kitchen king masala/garam masala powder-3/4 tsp
Peas-a handful
Coriander leaves-a handful

For outer cover:
Store bought wonton wrappers-25

Method:
To make the filling:
Pressure cook the potatoes. Peel the skin and mash well.
Heat oil in a pan. Add jeera. When it crackles, Add chopped garlic and fry for a minute.
Add rest of the ingredients and mix well. Fry for 2-3 minutes. The mixture should be dry.

To assemble:
Thaw the wrappers.
Place some potato filling in the center.
Lightly wet the open edges of the wrapper with a drop of water and fold it into a triangle. Seal well.
Repeat these steps for other wrappers.
Deep fry the samosas till golden brown.
Serve hot with chutney or ketchup.

Chakkarai Pongal

2010-01-14T14:50:00.000-08:00

Dear Friends,
Wish you and your family a very Happy Pongal!

Chakkarai Pongal(Rice and mung dal cooked together and sweetened with jaggery) is every South Indian's favorite! I am sharing my family recipe with you all.

Serves 3
Ingredients:
Raw Rice-1/2 cup
Mung Dal-2 tbsp
Milk-1/2 cup
Jaggery-1 cup(crushed or grated)
Cardamom powder-1/4 tsp
Edible Camphor(optional)-a pinch
Ghee-2-3 tbsp
Cashews-10
Raisins-1 tbsp

Method:
Pressure cook rice and mung dal together with milk and 1.5 cups of water for 5-6 whistles. Set aside.
Add 1 cup of water to jaggery. Heat till it dissolves completely. Strain the syrup.
Add this syrup to the cooked rice. Turn on the heat and keep stirring till the mixture thickens(about 5 minutes on low flame).
Add cardamom and edible camphor. Mix well.
Roast cashews and raisins in ghee and pour on top.

Vegetable Pulao(without onions and garlic)

2010-01-13T12:11:00.000-08:00

The addition of onions and garlic will make any dish flavorful and delicious. Some don't include them on auspicious days and festivals. You can try this vegetable pulao on one of those days. It can be made in less than 20 minutes if you have cooked rice.

Ingredients:

Oil-4 tbsp
Ghee-1 tbsp
Cloves-5
Cinnamon-2 inch stick
Star Anise-1
Shahi Jeera-1 tsp
Green chilli chopped-1
Ginger grated-1/2 tsp
Cashews(optional)-6
Potato-1 peeled and chopped lengthwise
Beans-a handful
Shredded cabbage & carrot-1 cup
Capsicum-1/4 cup
Salt
Red chilli powder-a pinch
Basmati Rice-3/4 cup
Water-1.5 cups

Method:
Rinse the rice. Add water and cook. The grains should be separate. Set aside.
Heat oil and ghee in a wide pan.
Add ingredients 3 to 9 one by one. When cashews turn golden brown, add potato and chopped beans. Close the lid, lower the heat and let it cook for 5-6 minutes.
Now add cabbage, carrot and capsicum.
Sprinkle sat, red chilli powder. Fry for 6-7 minutes.
Capsicum should not turn soft. It should be slightly crunchy.
Gently mix the rice with the veggies. Add salt if required.
Serve with raitha or plain curd.

Cabbage Paratha

2010-01-08T22:59:00.000-08:00

A quick fix meal for dinner or lunch!

For the stuffing:
Shredded Cabbage and Carrot- 2 cups( I used store bought shredded cabbage and carrots)
Salt
Hing- a pinch
Turmeric powder-1/4 tsp
Red chilli powder or finely minced green chilli
Garam masala powder-1/2 tsp
Coriander leaves chopped-a handful
Jeera-1 tsp
Ginger/Garlic grated(optional)-1/2 tsp each(or less)

For the dough:
Whole Wheat Flour-roughly 2 cups
Salt
Water as needed

Method:
Mix the flour and salt. Add water little by little and make a soft dough. Set aside.
Mix all the ingredients required to make the stuffing.
Heat oil in a pan. Fry the veggies until they become soft(2-3 minutes).

To make parathas:
Divide the dough into golf sized balls.
Lightly flour the rolling board.
Take a ball and roll out into 5 inch circle using a rolling pin.
Place 2 tbsp of the stuffing in the center.
Lift the edges and bring together in the center and press the ends well and seal it.
Flatten the ball carefully into a big circle.
Remove any filling that oozes out while rolling the dough.
Heat a griddle. Cook the parathas on both sides with ghee or oil to golden brown.
Serve with raitha/yogurt/pickle.

Mixed Vegetable Kootu

2010-01-06T00:50:00.000-08:00

If you have just started to learn cooking, your best bet would be to try this kootu. It is very simple and healthy.

Ingredients:
Chayote Squash(Chow Chow)-1 small
Beans-10
carrot-1
peas-1/4 cup
Mung dal-1/4 cup
Sambar powder-1.5 tsp
Turmeric powder-a pinch
Hing-a pinch
Salt

Seasoning:
Coconut oil-1 tsp
Jeera
Mustard seeds
Curry leaves

Method:
Peel the skin of chayote squash.
Chop all the veggies.
Pressure cook them with rest of the ingredient and water for 3 whistles.
Do the seasoning and add it to the mixture.
Serve with hot rice or rotis.

Note: Make sure you add the right amount of water. About 1.5 to 2 cups should be sufficient.

A Glimpse at my Photo Gallery

2009-12-28T23:54:00.000-08:00

2009 is coming to an end and here's a look back at my collection of food pictures. You may find the recipes by choosing the corresponding category under "Menu".
There are a lot more than these pictures and recipes in my blog. Don't forget to check out these!

Art Gallery
Contribute Cake/Cookie Recipes
Easy 15 Minute Recipes
My Recipe for dates/nuts fudge published in Newspaper

Hot and Cold Drinks

Soups and Salads

Snacks

Rice Varieties

Rotis and Side Dishes

South Indian Recipes

Desserts

International Cuisine

Happy Holidays and have a Fantastic Year Ahead!

Contribute your recipes-Cakes and Cookies(Dec 22 to Jan 31)

2009-12-21T21:23:00.000-08:00

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Channa Pulao

2009-12-17T12:57:00.000-08:00

Give a twist to your usual pulao/biriyani by adding chick peas or red kidney beans. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!

Ingredients:
Chick peas(Garbanzo beans)-1 cup
Oil-3 tbsp
Cloves-4
Cinnamon-2 inch stick
Shahi Jeera-1 tsp
Onion sliced-1 cup
Tomato chopped-1
Red chilli powder-1/4 tsp
Salt
Basmati Rice-1 cup

To grind into a paste with a few drops of water:
Ginger-small piece
Garlic-3-4 pods
Green chilli-1
Coriander leaves-a handful
Coconut-2 tbsp

Method:
Soak Chick Peas for at least 6 hrs. Pressure cook till it turns soft(about 6-8 whistles). Set aside.
Rinse Basmati Rice. Soak in water for 15 minutes, strain and set aside.
Heat oil in a pan. Add cloves, cinnamon and jeera one by one. Add the ground paste and fry for 2-3 minutes.
Add onion and salt.When onion turns soft, add tomato, red chilli powder and some more salt.
Add basmati rice. Fry for a minute along with the veggies.
Now transfer this mixture to rice cooker. Add approximately 13/4 cup of water and cook till the rice is done.
Add cooked chick peas to the rice and toss gently without mashing it.
Serve hot with raitha or chips.

Dal Makhani

2009-12-10T18:48:00.000-08:00

Dal makhani sans butter and cream makes this dish light and healthy. It's surprising that my blog which is a collection of over 160 recipes does not have a basic recipe for dal! Hence I thought of posting this simple recipe which amateur cooks will find useful.

Ingredients:

Whole Black urud dal-1 cup
Oil-1 tbsp
Jeera-1 tsp
Chopped ginger-1 tsp
Chopped garlic-2 pods
Green chilli-1 slit into two
Cloves-3
Cinnamon-2 inch stick
Onion-1 small
Tomato-1
Salt
turmeric powder-1/4 tsp
Hing-1/4 tsp
Red chilli powder- according to taste
Kitchen king masala-1/2 tsp

Method:

Soak dal overnight. Pressure cook till it turns soft.
Heat oil a wide pan. Add ingredients 3 to 8. Fry for a few seconds.
Add chopped onions and sprinkle some salt. Fry till they turn soft.
Add tomato and rest of the ingredients. Add some more salt. Fry till tomato turns soft.
Add cooked dal and some water and bring the mixture to a boil.
Simmer and cook for at least 15-20 minutes. The longer it simmers, the tastier it gets.
Garnish with coriander leaves.
This recipe can be used as a base to make dal with any lentil.

Note:
It is customary to use red kidney beans along with black urud dal in this dish. It makes the gravy buttery and yummy. In this case, use 3/4 cup of black urud and 1/4 cup of red kidney beans.
For rich gravy, top it off with 1/4 cup of heavy cream and saute the veggies in butter.
Soaking is not required for mung dal/green gram dal/thur dal. Cream is not added when these lentils are used to prepare dal.

Vepambu Rasam(Neem flower Rasam)

2009-12-06T15:31:00.000-08:00

Piping hot Rasam mixed with Rice makes a very comforting and satisfying meal during Winter and Rainy Season. When I am sick, this is the only thing on earth I would want to have.

Neem flower rasam can be made quickly with very few ingredients you usually have on hand.

Ingredients:
Tamarind-Small lime size
Rasam Powder-1/2 tsp
Salt
Hing-1/4 tsp

Seasoning:
Ghee-1 tsp
Dry neem flower-1 tsp
Jeera-1/2 tsp
Red chillies-2
Garlic pods(optional)-2
Curry leaves-a few

Method:
Mix Tamarind with 2 cups of water in a vessel. No need to extract the juice from tamarind. Add salt, hing, rasam powder and boil until the raw smell is gone(12-15 minutes).
Add 1 more cup of water and boil for another 5 minutes. Turn off the heat.
Do the seasoning and add it to the Rasam.

Note: Fry neem flower till it turns dark brown.
If you don't have neem flower, substitute it with 1 tsp of pepper-cumin powder(1/2 tsp each) to make Pepper-Cumin Rasam.

Measurements are approximate. You can master the skill of making Sambar/Rasam only with experience.

Baingan Bartha

2009-12-02T12:49:00.000-08:00

Baingan bartha is a North Indian dish made by roasting brinjal on direct heat and cooking it's flesh with onions, tomatoes and spices to give a smoky flavor. Give it a try even if you are not a brinjal fan and thank me for the recipe ;)

Serves:2

Ingredients:
Brinjals-2 medium
Onion chopped-1 small
Tomatoes chopped-2 small
Green chilli-1
Ginger chopped-1 tsp
Garlic chopped-2 pods
Jeera-1 tsp
Oil-1 tbsp
Turmeric powder-1/2 tsp
Chilli powder-as required
Coriander leaves-to garnish

Method:
Rub oil all over the brinjals. Roast one by one on direct flame till the skin turns black and brittle. It takes about 15 minutes on medium flame. Turn it regularly so that it cooks evenly. Set aside and cool.
Heat oil in a pan. Add jeera, ginger, garlic, green chilli, onions and fry till onions turn golden brown.
Add salt, turmeric powder, chilli powder and tomatoes. Cook till tomatoes turn soft.
Peel the skin of roasted brinjals and add the flesh to the veggies. Mash well with a ladle. Cook for a couple of minutes.
Garnish with coriander leaves and serve hot with rotis/pooris

Mild Tomato Pulao

2009-11-24T11:34:00.000-08:00

Toss basmathi rice with spices, onions, tomatoes and roasted cashews for an aromatic and delicious pulao! This recipe is similar to my Tomato and peas bath except that I have skipped 2-3 ingredients which makes a big difference in the taste.

Ingredients:

Basmati Rice-1 cup
Oil-3 tbsp
Ghee-1 tbsp
Cashews-12
Shahi Jeera-1 tsp
Cloves-4
Cinnamon-2 inch stick
Star anise-2
Ginger-Garlic paste-1 tbsp
Green chillies-2 slit into half(I have used red chillies here)
Onion sliced-1 cup
Salt
Chilli powder-1/4 tsp
Tomatoes chopped-1 (large)
Coriander leaves-to garnish

Method:
Soak rice for 15 minutes in water. Drain, cook it with 11/2 or 13/4 cups(depends on the rice) of water. Set aside.
Heat oil and ghee in a wide pan. Add ingredients 4 to 8. Saute for 10 seconds. Then add ginger garlic paste, chillies, onions and fry till they turn golden brown. Sprinkle some salt. Add chilli powder and tomato.
Fry till it turns soft. It is optional to add 1 tsp of finely chopped mint leaves and fry for a couple of minutes.
Gently mix cooked rice with the veggies. Add salt.
Garnish with coriander leaves.
Serve with raitha/plain curd/chips.

Oh I found fresh, beautiful red chillies at Farmers market and used them to garnish(just for the sake of making the picture look more colorful).

Another option is to fry the spices, onions and tomatoes till they turn soft and then cook this mixture and rice together in rice cooker till done.

Mung Dal Dosa and Coriander Peanut Chutney

2009-11-19T19:25:00.000-08:00

I just loved the texture of Mung dosa- thick, spongy and soft! Imagine the taste when it is slathered with coriander peanut garlic chutney! Both make a perfect pair.

I found this recipe from a cookbook.
Mung Dal Dosa
Serves 3
Ingredients:
Soak these in water for 2 hours:
Mung dal(yellow)-1/2 cup
Boiled rice or Sona masoori rice-1 cup
Fenugreek seeds-1 tsp

Other Ingredients:
Hing-1/4 tsp
Salt
Red chilli-1
Curry leaves
Green chilli chopped-1
Chopped ginger-1 tsp
Sour Yogurt-1/3 cup

Method:
After soaking the dal and rice, rinse and grind along with red chilli, salt and hing with some water to a coarse paste. The batter should be of dosa batter consistency-neither too thick nor too thin.
Add rest of the ingredients and mix well.
Heat a flat griddle. Spread some oil. When the griddle is hot, pour a ladle full of batter and spread it in circular fashion. Drizzle oil around the corners. When one side turns golden brown, flip and cook the other side.

Coriander peanut chutney
Ingredients:
Coriander leaves-a handful
Roasted unsalted peanuts-2 tbsp
Coconut-3 tbsp
Garlic(optional)-2 cloves
Red chillies-2
Salt
Tamarind-tiny piece

Method:
Grind all the ingredients to a smooth paste adding some water.

Peanut Powder

2009-11-12T15:14:00.000-08:00

Picture may not be great. But the podi(powder) tastes great if you are a peanut and garlic lover.

Ingredients:
Roasted unsalted peanuts-1/2 cup
Red chillies-3
Hing-1/4 tsp
Curry leaves-a few
Garlic-3 cloves
Salt
Oil-1/2 tsp

Method:
Heat oil in a pan. Add red chillies, garlic, curry leaves and hing.
Once garlic and red chillies turn brown, turn off the heat.
Let it cool. Grind along with peanuts and salt to a coarse powder.
Mix with hot rice and ghee and enjoy when you are not in the mood to cook elaborate meals :)

Special Mor Kuzhambu(Spicy coconut-buttermilk gravy)

2009-11-10T00:12:00.000-08:00

Mor Kuzhambu is a typical South Indian dish made with buttermilk and coconut-green chilli-cumin paste. This recipe is slightly different from the usual. The addition of roasted spices makes the gravy flavorful and taste better.

Serves:3

Ingredients:
Thick Yogurt-1 cup
Salt
Hing-1/4 tsp
Turmeric powder-1/2 tsp
Curry leaves-a few
Any one vegetable of your choice(lady's finger/capsicum/pumpkin/chayote squash)-1/2 cup chopped into big pieces

Spices to roast in 1/2 tsp oil till golden brown:
Urud dal-1/2 tsp
Coriander seeds-1 tsp
Fenugreek seeds-1/4 tsp
Red chillies-2

Other Ingredients:
Coconut-2 tbsp
Green chilli-1

Seasoning:
Mustard seeds-1 tsp

Method:
Roast the spices mentioned above and grind along with coconut and green chilli with 1/4 cup water to a smooth paste.

If you are using lady's finger(aka okra) or capsicum, fry it in 1 tbsp oil till it is cooked.
If you are using, pumpkin or squash, boil it with water and a pinch of salt till it is cooked.

In another vessel, mix yogurt with 1/2 cup water and beat well. Add salt, hing, curry leaves and turmeric powder. Add the ground paste and prepared vegetable. Simmer for 5 minutes. Do not stir while cooking. Turn off the heat and stir.

Season with mustard seeds and garnish with coriander leaves.

Serve with hot rice, ghee and beans parupu usili.
Click here for parupu usili recipe!

Have a great week ahead!!

Krishna-My first art work

2009-10-28T10:34:00.000-07:00

Dear friends,

I am back from vacation! I had a great time with my folks in India! Had lots of sweets, visited temples, spent time with my family and did some shopping :). Overall the trip was relaxing and satisfying.

I have always admired my Grandpa's artistic works. While I was in India, I used that opportunity to learn how to decorate deities from him. I bought a black and white poster of Lord Krishna and tried my hand at adorning him with beads, velvet, pearl, stones and silk. The more I worked on this, the more involved and interested I became. Ain't he cute? :-)

OK. It's been a while since I blogged. I am still in the vacation mood. I promise I will get back to blogging and come up with nice recipes next week.

Hope you all had a blast on Diwali!!

Mysore Rasam

2009-08-07T12:16:00.000-07:00

You will be carried away by this aromatic spicy rasam!

Ingredients:
Tamarind-lime size
Tomato-1 chopped
Hing-1/4 tsp
Rasam powder-1/4 tsp
Cooked thur dal-1 tbsp
Salt

To roast till golden brown in a drop of oil/ghee and grind to a coarse powder:
Thur dal-1 tsp
pepper-1/4 tsp
Red chillies-3
Coriander seeds-1/2 tsp
Channa dal-1/2 tsp
Coconut-1 tbsp
Jeera-1/2 tsp
Coriander leaves-for garnish

Seasoning in 1 tsp ghee:
Mustard seeds-1/2 tsp
Curry leaves-a few
Jeera-1/2 tsp

Method:
Soak tamarind in warm water. Extract 2.5 cups of tamarind water.
To tamarind water, add tomato, salt, hing and rasam powder and boil it for 10 minutes.
Add the ground powder and continue boiling for 8-10 minutes.
Add cooked thur dal and 1.5 cups of water. Let it boil for 5 minutes.
Turn off the heat. Do the seasoning and garnish with coriander leaves.
Mix with rice and ghee and serve with any curry/pappad.

Raw Rice Dosa(without fermentation)

2009-07-27T11:34:00.000-07:00

I tried this yummy instant dosa recipe from Sankeerthanam. It tasted more like aapam. I had it with mysore rasam.

As I followed the recipe verbatim, you can click the above link for recipe.

Notes:The batter should be thinner than regular dosa batter but not as thin as rava dosa batter.
Pour the batter in a circular fashion starting from outside to inside. Allow the batter to spread by itself.
I also added 1/4 tsp of hing to the batter.

Kathirikai Podi Curry(Brinjal Curry)

2009-07-17T10:09:00.000-07:00

Serves 2

Ingredients:
Brinjal-5 small chopped
Oil-2 tbsp
Curry powder-1 tbsp
Salt
Turmeric powder-1/4 tsp
Chilli powder-1/4 tsp

Seasoning:
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Urud dal-1/2 tsp
Hing-a dash

Curry powder:
Fry these ingredients in a drop of oil till golden brown and grind to a coarse powder
Urud dal-1/2 tsp
Channa dal-1/2 tsp
Coriander seeds-1/2 tsp
Red chillies-2

Method:
Heat oil in a wide pan. Do the seasoning.
Add chopped or sliced brinjals, turmeric powder, salt, chilli powder and stir gently.
Simmer, place a lid and cook until almost done.
Remove the lid. Add curry powder and stir for 2 more minutes till brinjal turns crisp.

This goes to Sanghi's Food Delight for Fall In Love(FIL)-Brinjal

I am in India on vacation :) I have scheduled a few posts once a week. So keep visiting my blog!

Semiya Upma(Vermicelli Noodles)

2009-07-09T22:25:00.000-07:00

Serves 2

Ingredients:
Oil-1.5 tbsp
Finely Chopped Mixed Vegetables(onion, carrot, capsicum, peas)-1 cup
Garlic chopped-1 pod
Vermicelli(Semiya)-1.5 cups
Salt
Turmeric powder(optional)- a pinch
Water-2 3/4 cups
Lime juice-1 tsp
Coriander leaves- to garnish

Seasoning:
Cumin seeds-1/2 tsp
Mustard seeds-1 tsp
Curry leaves- a few
Urud dal-1 tsp
Green chilli chopped
Ginger chopped-1 tsp
Hing-a dash

Method:
Heat oil in a pan. Add ingredients listed under "seasoning".
When mustard seeds crackle, add onion and garlic. Saute for 2 minutes. Add rest of the veggies and sprinkle salt and turmeric powder.
Saute for 2-3 minutes. Set aside.
In the same pan, roast vermicelli on low flame. At the same time, bring water to boil.
When vermicelli turns golden brown, pour boiling water and mix well. Sprinkle salt. Cook till it absorbs all the water. Add the veggies, lime juice and coriander leaves and mix well.
Serve with pickle/yogurt or sugar.

This goes to Show me your Breakfast! - July 10th event!

Dry Fruits Bar for "Show me your breakfast" event

2009-07-07T12:33:00.000-07:00

I bought a pack of assorted dry fruits and nuts and thought of trying breakfast bars with it. It turned out very tasty.

Today's breakfast is Dry fruits bar, chopped strawberries and a glass of milk!

Ingredients:
Assorted dry fruits(cashews, almonds, walnuts, pistachio, hazel nuts, roasted chick peas, raisins, dry figs, dried apricots, banana chips, dried cranberries and/or any other nuts/dry fruits you like)-1 cup(approximately 1.5 tbs each dry fruit)
Dates(Seedless)-10
Cardamom-1/2 tsp

Method:
Blend all the ingredients together till the mixture becomes slightly wet from the natural oil present in the nuts. Shape them into bars.

Sending this to Show me your Breakfast! - July 10th event.

Payatham Paruppu Payasam(Moong Dal Kheer)

2009-07-05T15:52:00.000-07:00

Easy, healthy and delicious!

Serves-2

Ingredients:
Moong Dal(Payatham Paruppu)-1/3 cup
Jaggery-1/4 cup or more(if you want more sweetness)
Milk-1 cup
Cardamom-1/2 tsp
Grated Coconut(Optional)-1 tsp
Roasted broken cashews-1 tsp(optional)

Method:
Pressure cook moong dal with enough water for 3 whistles.
Add jaggery, coconut and cardamom to the mashed dal and cook for 2 minutes. Turn off the heat.
After 2-3 minutes, add milk and roasted cashews and serve warm.
If the consistency of kheer is thick, you can add some more milk.

Entry for Click-Stacks

2009-06-26T16:51:00.000-07:00

Stacks of chips ahoy!

Hi friends,
Wondering why I am back so soon? Well, I miss blogging. I could not resist myself from participating in CLICK - Stacks photography event this month. I will be blogging on and off till next month(July) and will be on break till October.

Thank you so much for your comments on my 15 minute event round up. I hope you are trying those recipes one by one.

How about enjoying a cup of masala tea and some chips ahoy for afternoon snack? This is my entry to CLICK - Stacks event.

Indian Vegetarian Kitchen

Tervis Tumblers!

Wheat and Nut Laddoo for Diwali

Simple Garlic Rice

Mutter Paneer

Kodak Photo Book

Apple Almond Shake

Tomato Pulao

Onion Vatha Kuzhambu (Onion cooked in spicy tamarind gravy)

Brinjal Capsicum Curry

Onion Tomato Curry

Mango Pachadi (Chutney)

Panakam

Aval Vadai (Poha Vada)

Strawberry Ginger Lemonade

Mushroom Pulao

Nombu Kozhakattai (Steamed Rice/jaggery balls)

Chayote Squash Curry

Tindora Rice (Kovakkai Saadham)

Idli Upma

Happy New Year

Fried Idly

Sweet Corn Chaat

Mixed Greens Salad with Cranberries, Walnuts & Fruits

Potato Bell Pepper Rice

Carrot Cucumber Salad

Carrot Halwa

Mysore Pak

Mango & Fig Milkshake

Semiya Payasam (Vermicelli Pudding)

Sweet Potato Vatha Kuzhambu (Spicy Tamarind Gravy)

Plain Uttapam & Coconut Chutney

Lemon Rice

Poondu Rasam (Garlic Soup)

Savory Wheat Biscuits

Sweet Sevai (Rice Noodles flavored with jaggery and coconut)

Microwave Dhoodh Peda (Milk Fudge)

Vegetable Pasta - Indian Style

Some Europe Pictures

Arisi Upma (Rice Upma)

Lemon Good Rasam

Cabbage & Carrot Curry - North Indian Style

My recipe featured in The Hindu!

Basic Recipes

Kothamalli Thogayal (Dry Coriander Chutney)

Bournvita Semolina Cake and New Domain

Keerai Masiyal (Spinach Dal)

Cakes and Cookies - Part 3

Beetroot Halwa - Sugarfree

Capsicum Rice

Mixed Vegetable Upma

Kunuku - Crispy lentil fritters

Cakes & Cookies-Part 2

Atukula Pulihora(Aval Puliyodharai)

Cooking Basics Event

Milagu Kuzhambu

Cakes & Cookies-Part 1

Wheat & Nut Laddoo

Events Hosted

Sambar Sadham

Samosas-Quick and Easy Recipe

Chakkarai Pongal

Vegetable Pulao(without onions and garlic)

Cabbage Paratha

Mixed Vegetable Kootu

A Glimpse at my Photo Gallery

Contribute your recipes-Cakes and Cookies(Dec 22 to Jan 31)

Channa Pulao

Dal Makhani

Vepambu Rasam(Neem flower Rasam)

Baingan Bartha

Mild Tomato Pulao

Mung Dal Dosa and Coriander Peanut Chutney

Peanut Powder

Special Mor Kuzhambu(Spicy coconut-buttermilk gravy)

Blogroll

Krishna-My first art work

Mysore Rasam

Raw Rice Dosa(without fermentation)

Kathirikai Podi Curry(Brinjal Curry)