Mar 31, 2009

Kothimbir vadi recipe

kothimbir vadi Finally things have come back to routine and am back to blogging. Life had become a bit busy for the past ten days and had to take a break from blogging.
I am quite eager to post so many recipes which have accumalated in the draft and this is one of them. I had heard about this snack but never tasted or tried making this until I saw the tempting pictures and recipe in poornima's blog. I made this tasty snack for a weekend brunch and we had fun feasting on this along with yummy mint chutney.

Coriander leaves- 2 cups
Chick peas flour/besan- 1 cup
Rice flour- 1tbsp
Ragi flour- 1/4 cup
Green chillies- 2 chopped into fine pieces
Ginger garlic paste- 1tsp
Sesame seeds- 1tbsp
Peanut powder- 1tbsp
Turmeric powder- 1tsp
Asafoetida- A pinch
Garam masala- 1tsp
Baking soda- 1/2tsp
Sugar- 1tsp
Salt to taste- 1tsp
Oil for shallow frying

Mix all the ingredients except oil and mix well adding water to make a thick batter without any lumps. Grease a pan with oil. Add batter to it and steam for 20 minutes.
(I used idli mould for steaming, you can even try baking it at 180c for 30 minutes or till a skewer comes out clean). Remove from mould and allow them to cool. Heat some oil in a pan.Now, shallow fry the vadis till they turn golden brown and crisp.
Serve hot with any spicy chutney or sauce.
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Mar 19, 2009

Baked vegetable pasta

baked veg pasta Pasta has always been a favourite. I remember my mom made it in a 'desi' way, that is like adding the boiled pasta to cooked vegetables with usual seasoning and spices. And we enjoyed it a lot. Then later my mom used to make a white sauce and add the boiled pasta to it with salt and pepper and that version became my favourite. I still make it that way sometimes. But this time I tried baking it with some vegetables and nuts along with some herbs. We liked it , but it never matched the taste of pasta with white sauce version. But still, this one is more healthier with less of fat.

Pasta shells- 1 cup(I used penne pasta made with durum wheat semolina)
carrots- 1 chopped thin and long
Capsicum- 1/2 chopped thin and long
Onion- 1 long slices
tomato- 1 chopped
Garlic- 1 clove chopped
Walnut- 1/4 cup chopped
Almonds- 3 to 4 chopped
Mixed herbs- 1tsp
Lemon rind-1/2tsp (optional)
Butter for greasing the baking dish
Canola oil- 1tsp(you can use olive oil)
Salt to taste

Preheat the oven to 180c.Boil the pasta shells along with some salt. Drain the water and keep it aside. Heat oil in a pan. Add the onions and garlic and cook till translucent. Then add the other vegetables and the nuts along with herbs and little salt. Cook till the vegetables are a little tender.
Now grease a baking dish with butter. Sprinkle the lemon rind on it if you are using. Then add a layer of pasta. Then add a vegetable layer over it. Then a layer of pasta again followed by a layer of vegetable again.
Now at this point , you can sprinkle some mozarella cheese on it. (I just added little cheese spread on it for the cheesy taste.)
Bake this at 180c for 30 minutes.
Mix a little when you serve. Serve warm.
baked veg pasta
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Mar 17, 2009

Ravai payasam/kheer or semolina pudding recipe

ravai payasam Ravai/rava/semolina is something which is commonly used almost everyday in sweets and savouries. Sheera/kesari is one sweet made in jiffy. But I had never tried making payasam with rava. It was my dad's birthday beginning of this month and I was wondering what to make. I did not feel like baking that day and dad loves Indian sweets most of the times. So then I made this one. It tasted great and is very easy and quick to make. You can make these delicious dessert when you have guests for dinner.

Rava/semolina- 1/2 cup
Milk- 2 cups
Ghee to roast- about 2tsp(1+1)
Sugar- 3/4 cup
Cashews- few broken to small pieces

Boil the milk.Roast the semolina in ghee for around 5 minutes. Add sugar and mix well. Then add the milk and stir till it thicken and the mixture is a uniform liquid. Roast the cashews in ghee and add it to the payasam. Garnish with saffron. Chill and serve.

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Mar 16, 2009

Sago /sabudana/javvarsi idlis - Instant idlis recipes

sago idli I saw this interesting recipe for instant idlis at Lakshmi's place and tried it immediately. It came out really good and we enjoyed them hot with coriander chutney one friday evening. I always look out for instant idlis as they are easy and quick, you dont have to ferment the batter for long. You must have seen my instant rava semiya idlis too. Sago idlis is a ideal tiffin item and has to be enjoyed hot as they dont remain soft for a long time. But of course, the batter can be kept ready and idlis can be made just before when they are to be served. Thanks Lakshmi for the recipe.

Sago- 1cup
Curd- 1 1/2 cup
Green chillies- 1 chopped
Curry leaves- few chopped
Coriander leaves- a small bunch chopped fine
Asafoetida- a small pinch
Mustard seeds- 1tsp
Oil for tempering and greasing the idli moulds
Salt to taste

Roast the sago till they a light brown in colour. Grind it to a coarse powder. I used instant sago, so I did not grind it and used it as it is.
Also roast the rava for sometime. Combine both and add curd and mix well. Then heat oil in a pan. Add mustard, asafoetida, curry leaves, green chillies. As it sputters, add this to the sago mixture. Add coriander leaves and salt and mix the batter well.
As Lg has mentioned, the batter is not like that of the usual idli batter. Its quite thick. Spoon in some batter on the idli moulds. Steam them for 15 to 20 minutes.
Serve HOT with chutney or sambar.
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Mar 13, 2009

Cardamom spiced cake recipe -from passionate about baking

cardamom spiced cake This was one perfect tea cake and I fell in love with it the first time I saw in Deeba's blog .I love the spices/ingredients of this cake. And the way it was made was a little different too. She has lovely droolworthy pictures at her place and has even tried frosting and filling with chococlate ganache. The flavours in the cake are so good and does make your tea time so wondeful. Do try it out. You will enjoy it just like I did.
The cake can be also stored for 2 to 3 days and can be carried with for picnics. So I am sending this one for LG's event meals on wheels. (see sidebar for details)

Self-raising flour -1cup
Wheat flour- 1 cup
Brown sugar, packed -1 1/4 cup
Cinnamon- 1tsp
Freshly grated nutmeg- 1/2ts
Ground cardamom -1/2tsp
Ground cloves -1/4
Cold butter chopped- 125g
Bicarbonate of soda-1tsp
Milk-3/4 cup
Almonds chopped-1/2 cup

Preheat oven to 180C/moderate oven. Grease a cake/baking dish with non stick spray.
Process the flours, sugar,spices & butter till the mixture resembles fine breadcrumbs.
Transfer to a bowl. Firmly press 1 1/2 cups of the flour mix into the bottom of the pan.
Use a fork to combine the egg, soda & milk in another bowl and add to the remaining flour mixture with almonds, mix well with a wooden spoon. Pour mixture over base in pan, & spread evenly.
Bake cake for about 45 minutes. When done, cool on rack for about 10 minutes. then turn out of pan gently. Cut when cool.cardamom spiced cake
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Mar 9, 2009

The best Banana Cake recipe!

banana cake This is another of my banana recipes which I had promised to post in my last post. I found this recipe in a classic cake book which I treasure a lot. Previously I have posted a banana cake which was eggless , but this time the cake contains eggs. But whatever it may be, I have seen that banana cakes are always dense and moist , the way I love. I feel such cakes makes excellent desserts especially when you serve them with vanilla ice cream or whipped cream with some banana slices on the top. Doesn't it sound delicious?

Butter- 125g
Castor sugar- 1/2 cup
Eggs-2 lightly beaten
Vanilla essence- 1tsp
Banana (mashed)-1 1/2 cup
Bicarbonate of soda- 1tsp
Milk-1/2 cup
Self raising flour- 2 cups

Preheat oven to 180c. Brush a cake tin with(20cm) with butter. Line base with baking paper.
Beat butter and sugar in a bowl with electric beater until it is light and creamy. Add eggs gradually beating thoroughly after each addition. Add essence and mashed bananas.Beat well until combined.
Transfer mixture to a large mixing bowl. Dissolve soda in milk. Using a metal spoon, fold in the sifted flours alternately with milk. Stir until all ingredients are just combined and mixture is smooth. Spoon into the prepared tin. Smooth the surface. Bake for 1 hour or until a skewer comes out clean. leavecake in tin for 10 minutes. before turning on wire rack.

Note- You can even frost the cake with 125g butter and 3/4 cup icing sugar and few drops of lemon juice. You can also garnish with toasted or untoasted flaked coconut.
Use ripe bananas as they have the most developed flavour.

banana cake
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Mar 6, 2009

Banana oats cookies- No flour recipe

banana oats cookie Nowadays , I really dont mind the bananas getting ripe or no one eating them. Infact I wait for them to ripen so that they could always be used in my bakes. Last week ,we avoided eating bananas because of the rains and the cold weather and as a result, I had so many ripe bananas. I made whatever I could with them and not a single went into the bin. I will be posting more of banana recipes in my next posts.
This cookies are quite healthy as each ingredient added to it is healthy and I have not added any sugar or flour to it. Its easy and quick. Goes well with a cup of coffee or tea.

Bananas- 2large mashed well
Oats- 2 cups
Chocolate chips- 1/2 cup
Dried cranberries- 1/2 cup

Preheat the oven to 180c. Line the cookie tray with baking paper.Combine all the ingredients together and mix well. Add more oats if its too runny(only if necessary). Drop spoonful of the batter on the lined baking tray. Bake them at 180c for 15 to 20 minutes.
Cool on a metal rack.
Note- The cookies are not crunchy, they are a kind of soft and chewy. Store them in a air tight container. You can microwave them for a few seconds before serving.
banana oats cookie
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Mar 4, 2009

Gingery carrot soup - easy soup recipes

gingery carrot soup It has been raining in Singapore almost everyday. Its dark and dull everywhere. My son and I were down with the cold virus last week. So the only thing which came to our rescue in those boring days was a hot bowl of soup. Yes, I make soup almost everyday now and we find it really soothing for our sore throats. And as it healthy ,so I am glad if my son has atleast a few spoons of the soup.
This carrot soup was really delicious with lots of ginger and pepper for the taste I craved for. I also added some pasta shells to make it more filling.

Carrots- 2 big chopped
Onion-1 chopped
Ginger- 1" chopped
garlic- 2cloves
Whole pepper- 1tsp
Vegetable stock cubes- 1
Potato- 2-3 small pieces/cubes/chopped
pasta shells- 1/2 cup boiled
Milk- 1cup
Butter- 1tsp
Salt to taste

Heat butter in pan. Add the ginger garlic and whole pepper and then the carrots and potatoes. Saute for sometime. Add a cup of water. Cover with lid and allow it to cook till the carrots are very tender and the water is completely drained. Cool and grind them to a very fine paste.
Pour the paste in the pan. Add the vegetable stock and salt and 2 cups of water and milk and the pasta shells. Allow it to boil.
Serve warm.
I am sending this soup to Neha who is hosting Swc- soups the event originally started by Lakshmi.
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Mar 1, 2009

Cherry bakewell cake recipe

cherry bakewell cake
The challenge by sweet and simple bakes this time was to bake a chery bakewell cake. It looked beautiful and I wanted to bake this time , also I did not want to miss this month again.
I followed exactly the same recipe, except that I did not have icing sugar, so I just used a sugar glaze with lemon juice. But whatever the changes I made , we all loved the cake and it got over in a day. You can find the original recipe here.
cherry bakewell cake Ingredients-
For The Cake
Butter(well softened)- 200g+for greasing
caster sugar-100g (4 oz)
ground almonds-100g
Self-raising flour-100g
baking powder-1tsp
½ teaspoon almond extract or essence- I did not use
large eggs-4
Pinch of salt

For The Filling & Top
Raspberry jam-175g(1/2 bottle)
Fine sugar-5-6 teaspoons
Lemon juice- 1tbsp
1 tablespoon flaked almonds, lightly toasted

cherry bakewell cakeMethod
Pre-heat the oven to 190°C/fan 160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top.
Mix the sugar in lime juice.Spread evenly on the top and let it dribble over the sides. Scatter with toasted flaked almonds and glaced cherries on the and leave to set for a few minutes before cutting.
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