Hi Friends, Hope you have a lovely time going through my recipes. The recipes I post here are tested in my kitchen and only the successful recipes get featured in this blog. If you are trying any of my recipe, please stick to the measurements provided and follow the instructions to get the same result. Any deviation from the original recipe will result in a different output and I will not be responsible for the failure. And please don't use abusive words in comments. As I moderate them, they will never be published in this page. And all the photographs and contents are my property and if you want to use it in any of your websites, please make sure to give proper credit and take my permission before publishing. Thank you!!

Thursday, March 31, 2011

Pori(Puffed Rice) and Oats Payasam

Today I prepared this nutritious payasam. The important factor in this recipe is, I didn't use ghee or cashew for this delicious payasam. It tastes great and you will not miss cashew or ghee. Sending this as an entry to Kurinji's HRH-Puffed Rice, Oats Recipes by Sameena and Kid's Delight hosted by Priya Mahadevan and started by Srivalli.
For the past two weeks I have been very irregular at blogging and visiting other blogger friends. I am extremely sorry for that. Sruti is having her holidays and so I have to go places and I don't find time to blog. Her classes are starting next week and I think I can be regular after that.



Ingredients:
Oats-1/4cup
Pori/Puffed Rice-1/3cup
Milk-1 cup
Water-1/4cup
Condensed milk-3tbs
Pumpkin Seeds-2tbs


Procedure:
1. Roast oats and pori till they are crisp.
2. Add water to milk in a pan and bring it to boil.
3. Add oats and pori and cook on low flame till oats becomes soft.
4. Add condensed milk and stir well. Allow it to boil for 1 minute and switch off flame.
5. Dry roast pumpkin seeds until golden brown.
6. Pour the payasam in serving bowls, sprinkle pumpkin seeds and some pori on top.
7. Chill in refrigerator and serve.

Tuesday, March 29, 2011

Godhumai Ravai Kozhukkattai(Broken Wheat Steamed Dumplings)

Today I prepared this nutritious kozhukkattai for evening snacks along with sweet aval. It was a filling tiffin and we enjoyed it a lot. The preparation is very easy. Hope you enjoy it too. Sending this to CWS-Wheat by Suma and started by Priya, Kids Delight hosted by Priya Mahadevan and started by Srivalli



Ingredients:
Broken Wheat/Godhumai Ravai-1cup
Water-2cups
Onion-1
Green Chilly-2
Channa Dhal-2tbs
Mustard+Urad Dhal-1tsp
Curry Leaves-a sprig
Salt-to taste
Grated Coconut-1/4cup


Procedure:
1. Roast broken wheat until it changes colour. Keep it aside.
2. In a pan, heat 1tbs oil and add channa dhal.
3. When it is golden in colour, splutter mustard, urad dhal and curry leaves.
4. Add chopped onion and green chillies.
5. When onion changes colour, add water and salt.
6. When water starts boiling, add roasted wheat and let it cook on medium flame.
7. When the water is totally used up, switch off flame and add coconut and give a nice stir.
8. Allow the mixture to cool.
9. Grease a mini idli plate.
10. Take small amount of cooked wheat and shape it into a small ball.
11. Place it in the idli plate.
12. Steam cook the kozhukkattai for 10 minutes.
13. They may seem so brittle when hot. Just allow it to cool. It will firm up.
14. Serve it and enjoy.


P.S: You can also use ordinary rava/sooji to prepare this kozhukkattai.



Monday, March 28, 2011

Bread Bajji

Yesterday evening, my hubby wanted some snack to have with coffee. Even I was feeling hungry. Wanted to prepare something very easy and tasty too. I had some slices of sandwich bread. So I prepared this bread bajji. It was done within 10minutes and was so delicious. Hubby liked it very much.




Ingredients:
Sandwich Bread-3 slices
Tomato Sauce-for applying on the slices
For The Batter:
Besan/Chick pea Flour-1/4cup
Rice Flour-1tbs
Red Chilly Powder-1/2tsp
Baking Powder-1/4tsp
Salt-to taste


Oil-For deep Frying


Procedure:
1. Apply tomato sauce on two slices.
2. Place the 3 slices one above the other and sandwiching the tomato sauce in between.
3. Cut it into 4 equal squares.
4. Mix the ingredients for the batter. Add water and prepare a thick batter.
5. Heat oil in a pan.
6. Dip each square into the batter and coat all the sides with batter.
7. Gently drop it into hot oil.
8. Fry till golden brown.
9. Serve hot with sauce.
10. You can also use sweet and green chutney instead of applying sauce on the bread slice.


Sending this to Yeastspotting

Sunday, March 27, 2011

Eggless Yeasted Coffee Cake-Daring Baker's Challenge

This month Ria of Ria's Collection and Jamie of Life's a Feast challenged the daring bakers to prepare yeasted coffee cake with meringue. This is a recipe Jamie found out from her dad's collection. The recipe was written on an yellowed paper. Jamie tried it and it came out great. Ria has added some extra Indian touch by adding garam masala and saffron. As I had to try an eggless version, I substituted the meringue with a simple cookie dough. I used milk chocolate and cashew for the filling. It tasted great. With a crispy crust and a soft interior with the crunch of cashew and melting chocolate, it was fabulous. My daughter loved it.



Ingredients:
For the Dough:
Flour-2cups
Sugar-1/8cup
Salt-1/2tsp
Instant Yeast-1 1/4tsp
Milk-1/4+1/8cup
Water-1/8cup
Unsalted Butter-1/4cup
Substitute for 1 Egg-1/8cup milk+1/2tsp Vinegar +1/2tsp Baking Powder
For the Filling:
Cashew Chopped-1/2cup
Granulated Sugar-2tbs
Milk Chocolate-1/2cup(chopped)
Substitute for the Meringue:
Vanaspathi-40gm
Granulated Sugar/ Brown Sugar-40gm
Flour-80gm
Baking Powder-3/4tsp
Garam Masala Powder-1/4tsp
Milk-1/4cup+2tbs

Milk for Wash
Cocoa Powder / Icing Sugar for dusting

Procedure:
1. Combine 3/4cups flour,salt, sugar, yeast in a bowl.
2. Melt butter along with milk and water. The mixture has to be warm.
3. Combine the ingredients for egg substitute in a small bowl.
4. Add the butter milk mixture to the flour and beat for 2 minutes. Add the egg substitute mixture and 1/2cup flour and beat it for 2 more minutes.
5. With a wooden spoon mix in the remaining flour form a soft dough.
6. Place the dough on the counter and knead for 10 minutes till smooth and elastic.
7. Slightly oil a bowl, place the dough in the bowl and rotate to coat the dough evenly with oil.
8. Cover with a cling wrap and allow it to rise for 1 hour. 
9. While the dough is rising, mix the meringue substitute.
10. Beat vanaspathi and sugar till fluffy. Add in the other ingredients to prepare a thick paste.
11. When the dough is double in size, place it on counter and punch the air out.
12. With a rolling pin, roll it into a 10" *20" rectangle.
13. Apply the paste on the rectangle.
14. Sprinkle cashew, sugar and chocolate.
15. Roll the longer side to form a long log.
16. Grease a tray, place a small bowl in the middle and place the roll along the circumference of the bowl.
17. Overlap edges and pinch them to form a circle.
18. Remove bowl.
19. Give incisions along the circumference with a sharp knife. Cover with wrap and allow it to rise for 30minutes.
20. When double in size, give a milk wash.
21. Preheat oven to 180C. Bake the wreath for 25-30minutes or until golden brown.
22. Remove the wreath to a wire rack and let it cool.
23. Dust with cocoa powder / icing sugar.
24. Cut it to slices and serve along with hot coffee.


Photo Tutorial:

Mix the dry ingredients

Melt butter in water and milk

Add to the dry ingredients and beat well

Add egg substitute and flour

Add the remaining flour to this sticky dough

Take it to the counter and knead

When smooth and elastic, place in a bowl

Let it rise

Prepare the meringue substitute

Punch out air

Roll it into a rectangle

Apply the meringue substitute

Sprinkle sugar, cashew and chocolate

Start rolling the larger side

Roll into a log

Place it along the bowl's circumference

Remove bowl and make incisions

Bake till golden brown

Dust with cocoa

Slice it and serve

Monday, March 21, 2011

Kothimbir Vadi

I love coriander leaves. So when I saw the recipe of this dish which has coriander leaves as the main ingredient, I wanted to try it. The preparation was quite interesting. First the cake is steam cooked and then it is deep fried. We relished it with coriander and parsley chutney. The combination was splendid.

Recipe Source: Click  here
Ingredients:
Coriander Leaves/Cilantro/Kothumalli-2cups(finely chopped)
Besan-1cup
Wheat flour-1/4cup
Rice Flour-1tbs
Green Chillies-4(chopped finely)
Ginger Garlic Paste-1tsp
Sesame seeds-1tsp
Poppy Seeds-1tsp
Lemon Juice-2tsp(I used 1/2 tsp citric acid instead)
Asafoetida-a pinch
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Baking Soda-1/4tsp
Sugar-1tsp
Salt-to taste
Oil-For frying


Procedure:
1. In a bowl mix all the ingredients except oil. Add water and prepare a thick batter(Consistency of idly batter)
2. Grease a square tin and pour the batter.
3. Steam cook the batter for 30minutes or until a skewer inserted comes out clean.
4. Let it cool.
5. Invert the tin and remove it to a plate. Cut it to square pieces.
6. Heat 1/4inches oil in a skillet and fry the cut pieces on all sides till golden brown and crisp.
7. Serve hot along with chutney.


This is the steam cooked vadi. You can also splutter mustard, curry leaves and pour it on the steam cooked vadi along with some grated coconut and relish it like dokla. Or you can apply some oil on all sides and bake it in oven for a guilt free snack


Sending this as an entry to Herbs and Flowers on my Platter-Cilantro by Krithi and started by PJ
and Flavors of Maharashtra going at Pj's blog started by Naina


Friday, March 18, 2011

Vada Pav with Home made Pav

When I watched the video on making Pav roti here, I wanted to try it. Because of other works, I never attempted it. At last yesterday, I made it. To go with it I prepared Aloo vada and we relished it with sweet and green chutneys. It was a perfect chat and we enjoyed it a lot.



Pav Roti:


Ingredients:
Flour-2cups
Warm water-3/4cup
Salt-1/2tsp
Sugar-1/4tsp
Instant yeast-1/2tsp
Butter-2tsp


Procedure:
1. Mix flour with salt, sugar and butter. As I used instant yeast I added it to the flour.(If you are using dry yeast, then mix it with sugar and 1/4cup warm water, let it rise and add it to flour)
2. Mix warm water gradually and prepare a soft dough.(You may not use up the whole amount of water. So add it gradually)
3. Knead it for 10 minutes till elastic.
4. Oil a bowl, place the dough inside and roll to coat. Cover with cling wrap and set it aside for 1 hour.
5. When the dough is double the size, punch it down and divide it into 6 equal parts. Roll each portion into a tight ball.
6. Grease two bread tins with butter and place three balls in one tin.
7. Cover with cling wrap and keep it aside for 20minutes.
8. Preheat oven to 175C.
9. Bake the buns in oven for 20-25minutes or until the crust is golden brown.
10. Remove from oven, keep on a wire rack and brush the crust with butter.
11. When cool, store in an airtight box.




After 1 hour, the dough has doubled

Divide into 6 portions, roll and place them in bread tins.

Let it rise for 20 minutes

Brush with butter after baking


Aloo Vada:
Ingredients:
Potato(medium sized)-3
Garlic-8pods
Red Chilly Powder-1tsp
Salt-to taste
Turmeric-1/4tsp
Coriander leaves-2tbs
Besan/Chick Pea Flour-1/2cup
Baking Soda-1/4tsp
Salt-to taste
Oil-For deep frying
Cumin Seeds-1/2tsp


Procedure:
1. Pressure cook potatoes, remove skin and mash with a fork.
2. Heat a tsp oil and splutter cumin.
3 Add finely chopped garlic.
4. When raw smell vanishes, add red chilly powder, turmeric and give a quick stir.
5. Add the mashed potatoes and salt. Mix well.
6. Add coriander leaves and mix. Switch off flame and let the mixure cool down.
7. Mix besan, soda and salt. Add water and prepare a thick batter.
8. Divide the potato mixture into 6 equal portions(about the size of a large lemon)
9. Flatten it. Heat oil in a frying pan.
10. Dip the potato discs in the batter and drop it gently into the hot oil.
11. Fry till golden brown, flipping it to fry it on all sides.
12. Remove from oil.


Flatten the balls

Dip in batter

Fry till golden brown


Vada Pav:
Ingredients:
Pav Roti-4
Sweet Chutney-1/4cup
Green Chutney-1/4cup
Aloo Vada-4
Butter-4tbs


Procedure:
1. Heat tawa and add 2tbs butter.
2. Slice two pav rotis horizontally. 
3. Place them on tawa, cut side facing the butter and roast on low flame.
4. Repeat with other two rotis.
5. Apply green chutney on all the roasted sides according to your taste.
6. Apply sweet chutney on the green chutney layer.
7. Place each aloo vada on the lower portion of each pav.
8. Keep the top portion on vada.
9. Serve it immediately.

Roast the split pavs 

Apply the chutneys

Place the vad

Cover with the top portion

Serve
Sending this as an entry to Flavors Of Maharashtra by PJ started by Naina

Thursday, March 17, 2011

Ulunda Vadai / Urad Dhal Vadai

My mom used to prepare these yummy vadai along with ven pongal. The combination was so delicious. After marriage, I wanted to prepare it like my mom but never got it correct. Then I asked her about the exact method and tried it. It came out nice with crispy outer layer and softer inner flesh. We thoroughly enjoyed it with sambar and coconut chutney.



Ingredients:
Urad dhal(Ulundamparuppu)-1cup
Rice Flour-2tbs
Salt-to taste
Cumin seeds(Jeeragam)-2tsp
Onion-1
Green Chillies-2
Coriander leaves(kothumalli)-a handful
Oil-for frying


Procedure:
1. Soak urad dhal for 15minutes.
2. In a wet grinder, grind the soaked dhal without water.
3. When the grinder starts grinding, sprinkle handful of water and grind it to a fine paste.
4. The paste should be fluffy. 
5. Take the dhal paste in a bowl and add salt.
6. Add the other ingredients except oil and mix well.
7. Heat oil in a pan.
8. Dip your hand in water and take a small portion of the mixture, flatten it and make a hole in the centre.
9. Drop it gently in the hot oil.
10. When one side is brown, flip and fry the other side also.
11. When the vadai is fully fried, remove from oil.
12. Serve hot with chutney and sambar.


P.S:
1. The trick of getting perfect vadai lies in grinding the dhal. Grind it for 30 minutes or more to make it fluffier.
2. Add very less amount of water while grinding.
3. Adding rice flour makes the vadai crisp.
4. The oil should be very hot. Otherwise vadai will absorb more oil and will become soggy.
5. If the water content in the dhal mixture is more, then the vadai will absorb oil and become soggy.
6. It takes a lot of patience and practice to get perfect vadai.




This goes to my event Walk Through The Memory Lane and A.W.E.D Indian Cuisine at Taste of Pearl City and started by DK


Wednesday, March 16, 2011

Barley and Oats Roti

I made this roti for breakfast and we enjoyed it with mango pickle. It was delicious. The preparation is very easy and it is a wholesome breakfast.




Ingredients:
Barley-1cup
Oats-1cup
Rava-3tbs
Salt-to taste
Red Chilly Powder-2tsp
Onion-2
Buttermilk-1cup


Procedure:
1. Grind oats and barley to a coarse powder in mixer grinder.
2. Add salt, red chilly powder and butter milk and prepare a thick batter.
3. If butter milk is not sufficient add water.
4. Keep it aside for 1 hour.
5. The batter will become thick, sticky dough.
6. Add finely chopped onion and mix well.
7. Heat tawa. Take a orange sized ball from the prepared dough and flatten it on the tawa. 
8. Switch flame to low while flattening.
9. Drizzle oil along the sides and cook it on medium flame.
10. When one side is done flip it and cook the other side also.
11. Repeat flipping till the roti becomes crisp.
12. Serve hot with pickle.

I am sending this to 

WWC-Barley for Breakfast by Priya started by Sanjeetha
Oats Recipes Event by Sameena



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