Feb 27, 2009

Ullundu vadai Morkozhumbu recipe

ulundu vadai morkuzhumbu I usually use vegetables mostly okra or rarely ash gourd for morkozhumbu until I saw in sudha's blog. She had used udid dal/lentil vadas for the morkozhumbu and this authentic south Indian dish which I had never heard of sounded so good to me. I decided to give it a try. As usual, I made the vadais in paniyaaram pan to avoid deep frying and yes it worked. The vadais were as good as deep fried ones , so no compromise in taste. There is a huge section of unknown (to me)tamil cuisines I still have to venture into, I felt after making this one.
We relished it with hot rice and beans curry.

Udid dal- 1cup
Green chillies- 1 cut
Curry leaves- 2-3 leaves chopped
pepper corns- 1tsp
Salt- 1tsp
Oil- 1tbsp

Buttermilk- 2 cups
Coriander seeds-2tsp
Dried red chillies- 3
Grated coconut- 1tbsp
Cumin seeds- 1tsp
Asafoetida- 1tsp
Fenugreek seeds- 1tsp
Mustard seeds- 1tsp
Raw rice- 2tsp
Tuvar dal- 2tsp
Curry leaves- few

Soak the dal for 2 to 3 hours. Then grind it to a smooth paste adding very little water. Add salt, Green chillies, peppercorns, curry leaves. Mix well.
Add few drops of oil in the paniyaaram pan. Then pour the batter in each cup. Allow it to cook well. Remove when they have turned brown in colour. Keep it aside.
Note- You can deep fry them too.

Soak rice and dal in water for around 30 minutes.
Roast red chillies, coriander seeds and cumin seeds for sometime. Add this in a mixer jar along with grated coconut and soaked rice dal mixture. Grind this to a smooth paste.
Heat oil in a pan. Add mustard seeds, fenugreek seeds, asafoetida and curry leaves. Add the buttermilk along with the ground paste. Stir well and keep on flame for 5 minutes.

How to proceed-
Add the vadais in the morkozhumbu 30 minutes before serving.
Serve with rice.
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Feb 24, 2009

Peanut butter bread roll recipe

peanut butter bread roll Its almost a couple of months I baked my first bread and now its become a routine. I make it almost every week and as far as possible try to have only the home made bread. And its real fun to try stuffing them or experimenting breads like this one. Though I admit the experimented ones are not too perfect in terms of shape, but they have the soft spongy texture and they taste great, so is shape a really big deal!! Also, the outer crust which used to be tough in my initial breads is soft now.
Well , this time I had some creamy peanut butter with me. So I made a kind of bread roll with it. There are some problems I faced with the bread this time. It took a long time to rise probably because it wasn't warm around here and so I just left the dough overnight. It rose to some extent. So in case you try this one, you can re schedule the time taken for each step according to your requirement.

Bread flour- 1cup
Wheat flour -2 cup and little more.
Sugar- 1tbsp
Salt- a pinch
Warm water- 3/4 cup
Active dry yeast - 1tbsp
Peanut butter- 1/2 cup
Milk- 1/4 cup
Canola oil- 1/4 cup or less

Peanut butter- 1/2 cup
Brown sugar- 3/4 cup
Cinnamon sugar- 1tsp
Dried cranberries and raisins-1/2 cup

Combine the yeast and warm water in a big bowl and leave it for sometime till it froths.Add the sugar and salt. Then add the flours. Mix well. Next add peanut butter and milk. Add more wheat flour if required and knead to form a smooth elastic non sticky dough using little of the canola oil. Cover and allow it to rise. I kept it overnight, but 2 to 3 hours is enough if everything goes on well.
Meanwhile mix all the ingredients(except cranberries and raisins) of the stuffing to make a smooth paste.
After the dough rises, just punch a little and keep it on a floured surface and knead it for 3 to 4 times. Then roll it to a circle with a rolling pin. Apply the cream over it. Sprinkle dried cranberries and raisins.Roll it like you do for a swiss roll. Now set this on a greased loaf pan.Allow it to rise for 2 more hours. Then Preheat the oven to 180c. Bake at 180c for 35 minutes till it is brown on the surface. (Cooking time can vary with different ovens).
Cool and then slice the bread.
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Feb 21, 2009

Palak poori and chole recipe

palak poori/chole Poori and chole in Indian cooking has always been a winner combination. You can checkout my recipe for authentic punjabi chole/channa masala here. The chole I made this time is a simpler and quicker version and tasted great too.
And the pooris, this time I decided to incorporate some palak/spinach for the spicier and healthy touch and of course for a change from the usual pooris. I will also try to give some tips to make soft and puffy pooris which I learned from my friends and of course from practice. The dough for making pooris should be softer and a little loose compared to that for making phulkas or chapatis. And the kneaded dough should not kept for a longer time because the longer you keep it, more the oil will be absorbed while deep frying them. So below are the ingredients for poori and chole.

Wheat flour- 1 cup
Palak /spinach- 1cup
Salt to taste
Green chillies- 1or 2 chopped
Oil for deep frying

Chop the spinach and boil them in a cup of water till it becomes tender. Drain the water. Add the green chillies to the spinach and grind them. Add this paste to the wheat flour along with the
salt and knead it to a soft dough.Make small balls of the dough. Heat the oil for deep frying.
Roll the balls to small circles and deep fry them.
Other tips- 1. Add a tablespoon of rava/semolina for crispiness.
2. Dip the balls in the hot oil before rolling them into circles. This ways the pooris will puff up.

Kabuli channa/white chick peas- 1 cup
Tea powder- 1tsp
Onion- 1 finely chopped
Tomato - 1 chopped
Potatoes- 1 cut to small pieces and cooked.
Ginger garlic green chilly paste- 2tsp
Turmeric powder- 1tsp
Red chilly powder- 1tsp
Coriander powder- 1tsp
Garam masala- 1tsp
Salt to taste
Oil- 1tsp

Soak the chick peas in water overnight. Alternately you can soak them in hot water for 3 to 4 hours. Then pressure cook the chick peas adding the tea powder along with it. The chick peas should be very soft at this stage. It should get mashed when you press a pea between your fingers. Drain the water by putting them in a colander so that the tea powder gets removed along with the water.
Grind the onions and tomatoes along with the ginger garlic green chillies paste to a smooth paste. Heat a teaspoon of oil in a pan. Add the ground paste. Add the turmeric powder, red chilly powder ,coriander powder and garam masala along with salt and stir till everything gets mixed well. Now add the cooked chick peas and potatoes. Add a cup of water. Mix well and cover the pan. Allow to cook for around 10 minutes till the gravy thickens.
Serve hot with hot pooris.
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Feb 18, 2009

Pumpkin Raitha recipe - pumpkin recipes

pumpkin raita I have a few Indian friends in my neighbourhood. We meet each other every evening in a nearby park. We have a chat while our kids play in the park. So evenings are real fun here. In those chats , we discuss recipes too and get lot of tips from each other. We especially discuss recipes which are easy to make and requires less time(probably because everyone is frustrated about what to cook everyday!!!the same old story!!!). So this easy raitha with pumpkin came up during one of those chats.
Indeed,its a really easy one. And it goes well with all kind of variety rice,may be even with phulkas.

Pumpkin- 1 cup grated
yogurt- 2 cups
Salt to taste
Ginger- an inch chopped
Green chillies- 2 chopped
Coconut- 1/2 cup
Oil- 1tsp

Grind the ginger, green chillies and coconut together. Beat the yogurt well and then add the ground mixture into it. Mix well. Heat little oil in a pan. Add the grated pumpkin. Saute for few minutes till it turns a little soft, but should not get mashed. Add this to the yogurt mixture. Mix well.

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Feb 16, 2009

Kadi pakodi recipe

kadi pakodi If you try a little and think of a proper substitute, you really do not have to give up your favourite food just for the sake of fats/oil used in them and putting on weight . After I came to know from the blogosphere that your paniyaaram pan /Aebelskiver pan can be used in a number of other ways too and not just for making paniyaarams, I have been regularly using it for different purposes. I hate deep frying. I do it only once in a while or if its really necessary to do so. In this case, I made the pakodas in paniyaaram pan instead of deep frying them. That made no difference to the taste of the delicious kadi pakodi. I love it with chapatis/phulkas. See a similar version of laavanya's from whom I got the idea of using the paniyaaram pan.
kadi pakodi
Buttermilk- 2 cups
Gram flour/besan- 1tsp
Ginger green chilly garlic paste- 1tsp
Turmeric powder-1tsp
Salt- 1tsp
Asafoetida/hing- a pinch
Oil- 1tsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp

Besan/gram flour- 1/2 cup
onions-1 (chopped in long slices)
Green chillies- 1 or2 finely chopped
Chopped coriander
Turmeric powder- 1tsp
Salt- 1tsp
Oil- 2tsp

Method- Kadi
Combine buttermilk and gram flour. Mix well and keep aside. Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Then add the ginger garlic and green chilly paste. Saute for few seconds.Add the buttermilk mixture. Mix well and heat it it thickens a little. Don't overboil it.

Add the chopped onion,chopped coriander and green chillies in a bowl. Then add the turmeric powder and salt . Then add the besan/gram flour. Mix well adding a little water to form a thick paste. Heat a teaspoon of oil and add in the paste and mix well.
Now add few drops of oil in the paniyaaram pan. Add the paste in each of the cups of the pan. Allow it to cook well on both sides.

How to proceed-
Add the pakodas to the kadi just about 20 to 30 minutes before you serve. Serve as a side sish with hot phulkas or jeera rice.

Some appreciations-
Sanghi has passed me the cute lemonade award. Thanks a lot.(See picture in the awards link).
Yasmeen of health nut has passed me a token of appreciation. See the picture below. Thanks Yasmeen.You are a sweet heart too!!!
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Feb 13, 2009

Caramel brownies recipes

caramel brownies Sorry about the overdose of so many cakes and other bakes. But I had so many of them unposted, so thought of doing it subsequently. I will then be posting some delicious spicy recipes too. So bear with me for sometime!!!But this brownie was really good and was quite eager to post this since the day I made it, but it could not make its way due to other posts for different (food blog)events.
I got this recipe from sanjeev kapoor's sweets and desserts. I loved the recipe and tried it immediately. It was really good. I modified it a little by adding cocoa powder as I did not have baking chocolate as required in the original recipe. But I dont think it would have created a major difference to the taste.
I just saw Aquadaze hosting a event called "Lets go nuts" and she has asked us to send food with walnuts and pecans. As this brownie contains walnuts, I would like to send it for her event if she accepts it(as am not sure whether the entry should contain pecan nuts too).

Sugar- 1/2 cup
Fat/oil- to grease
Walnut kernels-1/2 cup
Cocoa powder- 3tbsp
Butter- 8 tbsp
Vanilla essence- 2/3 drops
Powdered sugar-1 cup
All purpose flour- 1 cup
Baking powder- 1/2 tsp
Chocolate chips- 1/2 cup

Preheat oven to 180c. Grease a baking sheet with oil/fat. Crush walnuts a little. Combine sugar granules with 2tablespoons of water in a pan and bring it to a boil. Cook stirring all the time until mixture is deep caramel in colour. Set it aside and keep it warm on a pan of hot water.
Now combine powdered sugar and butter and beat it till creamy. Beat eggs with vanilla essence till frothy and add it to the sugar and butter mixture. No mix all the dry ingredients in a bowl and add it to the above wet ingredients folding it lightly and carefully without losing much aeration.
Spread half of the batter in a prepared baking sheet. Bake for 6 minutes at 180c. Remove from oven and spread the caramel carefully over the baked layer.Sprinkle choco chips. Stir in the walnuts in the remaining batter and spread over the caramel layer .
Bake for 20 minutes at 180c. Remove from oven and cool on wire rack. Refigerate before cutting into squares.
caramel brownies
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Feb 11, 2009

Minty fritters - Baked savoury recipes

minty fritters The other day when I was making pudina parathas for dinner, an idea to make this savoury struck me. Actually when I was kneading the dough, the aroma that filled the air in the kitchen reminded me of the Indian sweet marts where one can find maida papdis(mathri-indian savoury). So, I kept a small portion of the dough to make them. So, as I used the same dough ,you can guess that this is made with whole wheat. I generally try to avoid deep frying , so I baked them. So this healthy munchies is ready in minutes. It was quite crispy ,taste great and had a wonderful aroma.
Keeping some of the events going on in the blogosphere, I cut them into heart shapes. They are usually shaped into small circles. A good snack for tea time too.minty frittersIngredients-
Wheat flour-1cup
Mint leaves- 1 cup
Coriander leaves- 1cup
Garlic cloves- 2
Ajwain/carom seeds- 1/4tsp
Fennel seeds- 1tsp
Salt- 1tsp
Green chillies- 1 chopped
Oil- 2tsp+to coat on the baking tray

Heat a teaspoon of oil in a pan add green chilles and garlic, then the cut mint leaves and coriander leaves. Saute for two minutes. Then grind it to a coarse paste sprinking little water. Add this paste to the wheat flour. Add carom and fennel seeds and salt. Add little water as required and knead into a smooth dough using little oil. Make small balls of the dough and roll it into a circle with a rolling pin. Cut the dough to small circles or shape of your choice with a cookie cutter.
Place them on a greased baking tray. Bake them at 180c for 10-15 minutes.

So they go to the following event-
1. Priyanka's cook and create for love with love.
2.Bindiya's heart shaped foods
3.Ivy of kopiaste who is hosting think spice- think twice- fennel seeds or mastic gum, the event started by sunita of Sunita's world
4. This also goes to Alka(Sindhi rasoi) who is hosting "Just for you event" ,that is because my toddler loved this fritters so much that he kept pointing his finger to the container containing this fritters asking for more. And my hubby loved them as much as his son did and am planning to make more batches of these healthy munchies soon just for them.
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Feb 9, 2009

Orange cranberry scones recipe

orange cranberry scones I remember having scones made on stove top during tea time . During the summer vacations , we cousins use to get together in our native place and have lots of fun. One afternoon, my cousin sis made this during tea time on stove top as there was no oven . They tasted so good. I don't remember the recipe now. And I had forgotten all about scones till now untill I saw them in some sites and decided to make them on my own.
I made this scones using oranges because I had lots of them sitting at home after the chinese new year and wanted to use them soon. I took the recipe from here. I just made few changes to original recipe as I did not have maple syrup. So here it goes.
orange cranberry sconesIngredients
Bread flour-2 cups
Wheat flour-cup
Baking powder- 4tsp
Salt- 1/2tsp
Dried cranberries- 2/3 cup
Walnuts(chopped)- 2/3 cup
Canola oil- 1/2 cup
granulated sugar- 1/4 cup
Soft brown sugar- 1/2 cup
Cranberry juice- 1/2 cup
Orange juice- 1/2 cup
Orange zest- from 1 orange

Mix the flours,baking powder and salt. Add Cranberries, walnuts and orange zest. Add butter and mix well. In another bowl, add the sugars, orange juice, cranberry juice and canola oil. Mix well. Combine with the dry ingredients to form a thick dough.
Spoon by large tablespoons on a cookie tray and bake in a preheated oven at 180c for 12 minutes or till light golden brown.
orange cranberry scones
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Feb 6, 2009

Fruit salad with jelly

Salads should be definite inclusion in our meals. And I have decided to make more of salads and other healthy food .It is better and easier to reduce the intake of carbs and fats this way. I hope I stick to this proposed diet plan and it works successfully for me. When LG announced the salad in 15 minutes event, I thought its a brilliant idea and I hope to get more tips and quick salad recipes through this event. I made a fruit salad with jelly for her event. This is quite healthy way of eating your fruits and jelly does not contain any calories too. You can even have this as a dessert and avoid other exotic tempting sinful desserts.
fruit salad jelly Ingredients-
Pineapple Jelly- 1 packet
Fruits of your choice- I used 1 apple- Peeled and cut to small pieces
Oranges- Cut into segments and deseeded
Grapes- 1 cup, cut into halves
Bean sprouts- 1/2 cup
Salt- 1/2tsp
Pepper- 1/2 tsp
Prepare the jelly according to the instructions. Add half the quantity of jelly in the mould. Keep in refrigerator and allow to set. Add salt and pepper in the fruits. Mix well.Once the jelly sets, add the chopped fruits and sprouts on the top of the set jelly. Pour the remaining jelly on the fruits and allow it to set in the fridge.
You can also make the jelly in advance.While serving, you can cut the jelly in cubes and add along with the fruits. This is really quick!!
fruit salad jelly
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Feb 2, 2009

Wall hanging with felt cloth

I made this wall hanging with felt cloth. I cut different coloured felt cloth into different shapes and then pasted them on a square felt cloth and then decorated it with sequins to give a brighter look.
Using a double sided cellotape , I pasted it on a cream colour door. So it gave a attractive look to the dull plain white door.
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Pumpkin Bread

pumpkin bread
After baking so many breads now, I feel quite confident of exploring into other aspects of bread making. Yes there is so much about breads. There are so many varieties of bread, the shapes and colours and incorporation of so many other ingredients to make them more better.
So I decided to start with pumpkin bread about which I read in many sites and wanted to try it. So I decided to add the ingredients of my choice along with pureed pumpkin to make this one. It really came out perfect and tasted good too, mildly sweet.
I really adore the shapes of bread. So I just tried braiding a small portion of dough and then placed it over the dough which was set in the loaf pan.

Bread flour- 4 cups
Pumpkin puree- 1cup(see notes below)
Tutti fruity- 1/2 cup(optional)
Cinnamon sugar- 1tsp
Active dry yeast- 1tsp
Salt- 1/2 tsp
Sugar- 2tbsp
Canola oil- 2tbsp
Water- 1/2 cup
Milk- 1/2 cup
Melted butter- 1tsp
Pumpkin seeds- to sprinkle on top(optional)

Add the yeast in warm water(40c) and leave it for 10 minutes until it froths. In a bowl, add 3 cups flour, salt and sugar. Then add the yeast and mix. Then add cinnamon sugar,pumpkin puree and tutty fruity. Add the milk and mix to form a dough. Add the oil. Knead well and coat the surface of the dough with oil. The dough should be soft ,non sticky and elastic.(add more flour to the dough if it is too sticky.) Leave the dough in mixing bowl and rest for around 2 hours till it rises and doubles in volume.
pumpkin bread
Punch the dough and place on a floured surface and knead it for 4 to 5 times. Set the dough on a loaf pan. Allow it to rise for 1 to 1.5 hours. Then brush the top of bread with melted butter.
Bake in a preheated oven at 180c for 30 minutes.
Notes- For the pumkin puree- I cut the pumpkin in cubes and cooked it with little water and mashed it well after it became tender. You can use the commercial canned pumpkin puree too.
(I just braided a small portion of dough and placed it on the loaf (just for fun) and sprinked it with pumkin seeds after brushing with butter on top, The braid looks beautiful after the dough rises.)
pumpkin bread Nithya Praveen has passed me the cute little lemonade award. Thanks a lot Nithya.

Have updated my craft blog with wall hanging made with felt cloth. Do have a look!!
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