August 14, 2016

Black forest Cake

Black forest cake is originally a German dessert literally "Black Forest cherry-torte".   It is a chocolate sponge cake with layers of light whipped cream and garnished with grated chocolate and cherries.  This recipe is the Indian eggless version which I had from awhile ago which I tried.


Ingredients:

For the cake:
Condensed Milk - 1 can
Powdered Sugar - 1& 1/2 cups
All purpose flour - 2 &1/2 cups
Melted butter - 1&1/2 cups
Cocoa powder - 1/2 cup
Baking powder - 1 tbsp
Coke - 1&1/2 tin

Method:
1.  Combine condensed milk, sugar, melted butter.
2.  Mix the all purpose flour, cocoa powder, baking powder in a bowl and add to milk, sugar & butter.
3.  Add the  coke and beat on low till there are no lumps.
4.  Bake in 2 cake pans at 400F for about 20 minutes till toothpick comes out clean.
5.  Level the cake and let it cool.

For the Frosting:
Whipping cream - 12 oz
Powdered sugar - 6 oz
Chocolate grated - 
Simple syrup - 1 cup
Candied Cherries - a few

Method:
1. Beat the whipping cream and sugar with a hand whisk or kitchenaid mixer whisk attachment till it form peak.
2. To make simple syrup add 1/3 cup sugar and 2/3 cup water and boil.  As soon as sugar melts turn off the heat and cool it.

To assemble the cake:
1.  Drizzle the simple syrup on the cake.
2. Spread whipping cream like sandwich on the two sheets of cake.
3.  Using a star nozzle put the whipping cream on the top of the cake.
4.  Sprinkle with grated chocolate.
5.  Decorate with candied cherries.


August 10, 2016

Jackfruit Bread

Jackfruit has a distinctive sweet and fruity aroma.  I have tried many recipes with this fruit as I love the sweet and fruity aroma.  I tried making bread with it and it was a huge success with my family and friends.
Jackfruit Bread
Ingredients:

Bread flour - 3 cups
Jackfruit - 10 pieces
Butter - 2 tbsp
Coconut milk - 1/2 cup
Skim milk - 1/2 cup
Brown sugar - 1/4 cup
Cardamom powdered - 1/4 tsp
Salt - 1 tsp
Yeast - 3 tsp
Raisins - 3 tbsp
Chopped cashew and almonds - 3 tbsp

Method:

1.  Blend five pieces of jackfruit in milk.
2.  Add the blend jackfruit, coconut milk, butter, brown sugar, cardamom powder, salt in the bread machine.
3.  Add the bread flour and yeast.
4.  Start the bread machine in the mix bread cycle.  If necessary add a tsp of milk.
5.  In the meantime chop the other five pieces of jackfruit.
6.  Make sure the dough is smooth and elastic.
7. When the machine beeps add the chopped jackfruit, raisins, chopped nuts.
8. Cool completely and cut slices.

July 22, 2016

Guacamole Bread

Guacamole is a dip and made with avocado as the main ingredient.  The other ingredients used in this are onions, hot peppers, tomato, garlic, lime juice and cilantro. This Mexican recipe inspired me to experiment with guacamole flavor bread.

Guacamole Bread

Ingredients:

Bread flour - 2 cups
Avocado - 1 ripe
Roma tomato - 1 small chopped
Onion - 1/4 of a medium size chopped
Cilantro - 3 tsp chopped
Garlic - 2 cloves crushed
Sour cream - 3 to 4 tsp
Jalopeño - 1 chopped
Salt - a tsp 
Sugar - 1 tbsp
Pepper powder - 1/4 tsp
Sundried tomatoes - 3 tsp
Lime - juice of half 
Avocado oil - 3 tbsp
Yeast - 2 tsp


Bread Machine Method:
1.  Place sour cream, tomato chopped, avocado scooped, salt, sugar, lime juice, pepper powder, avocado oil in the bread machine.
2.  Add the bread flour and yeast.  
3.  Start the bread machine in the mix bread cycle.  If necessary add a tsp of liquid.
4.  The dough should be smooth and elastic.
5.  In the meantime saute the onions in a tsp of oil.
6.  When the machine beeps add the onions, sun dried tomatoes, chopped cilantro, chopped Jalopeño.
7.  Cool completely when done and cut slices.

June 24, 2016

Sajjappa

Sajjappa is a traditional Indian dessert.  My mom was an expert in making this dessert.  Unfortunately I did not get her recipe but I had seen her making it.  I am using my friend Uma's recipe.  She is an expert in making all kinds of savories and desserts.
 

Ingredients:

For the outer layer dough:
All purpose flour - 1 and 1/2half cups
Melted hot ghee/oil - 2 tblsp
Turmeric - 1/2 tsp
Salt - a pinch
Water - to make the dough

For the filling:
Semolina coarse variety - 1 cup
Fresh grated coconut - 3/4 cup
Dry coconut powder - 3/4 cup
Jaggery - 1 cup powdered or little more depending on the sweetness of
Cardamom powdered - a pinch

Oil - to fry Sajjappa

Method:
For the outer layer dough:
1.Mix all purpose flour, turmeric, salt and hot melted ghee/oil to make a crumbly texture and the ghee/oil is spread on the entire mixture.   Add water gradually.
2.  Knead well for about five minutes till it is a soft and pliable dough.
3.  Put a few tsps of oil on the dough and set it to rest for a couple of hours in a covered container.

Filling:
1.  Roast the semolina for a few minutes so the raw odor is not there.
2.  Melt the jaggery in a wide vessel with a few tsp of water and when it melts strain the jaggery it to clean the dirt and boil a little and turn of the heat.
3.  Turn off the heat add the roasted semolina, fresh grated coconut, dry coconut, cardamom powder.
4.  Make lemon size balls with greased hands.  If it is sticky cook for a minute more.
5.  Cool completely.

Making Sajjappa:
1.  Heat the oil in a kadai on medium heat.
2.  Make lemon size balls from with the dough and flatten it on a plastic paper and keep the filling and make sure to seal the edges completely.
3.  Now flatten the dough with the filling inside to make sure the filling does not come out.
4.  It should be thicker 3 inch discs
5. When the oil is heated gently slide the sajjappas in oil and fry both sides till golden brown on both sides.
6.  Serve warm sajjappas.

March 17, 2016

Spinach Chappatis for St. Patrick's Day

Chapati is a flatbread made with whole wheat flour and cooked on a tava (skillet). March 17th is St. Patrick's Day and for this occasion I tried making shamrock patterns with chapati dough and spinach mixed chapati dough to make it festive.
Spinach Chapatis

Ingredients:
Plain chapati:

Wheat flour - 1 cup
Yogurt - 2 tbsp
Salt - to taste
Water - to make dough

Spinach chapati:

Wheat flour - 1 cup
Spinach - a handful 
Green chillies - 2
Ginger - 1 inch
Salt - to taste
Water - to make dough
Olive oil - for roasting chapatis

Method: 
1.  Mix the ingredients for the plain chapati and make a soft pliable dough.  It should be elastic, soft and smooth dough easy to roll.
2.  Blend spinach, ginger and green chillies with very little water and add this to the other other of ingredients the wheat flour and salt.  Make a smooth and soft dough.
3.  Roll the spinach chapti dough thin with a rolling pin and cut out the desired shape with a sharp knife.
4.  Roll the plain chapati dough to a cirle.  Place the cut out shapes of the spinach chapati dough and gently roll so it fuses with the plain chapati.
5.  Place it on a hot griddle and cook.  Apply oil and cook and flip to turn to cook on the other side till there are golden brown spots.
6.  When it is cooked keep it covered in a container.


March 7, 2016

Custard Halwa

Custard halwa is a very easy to prepare dessert.  I adapted this recipe from my friend on the "Foodie" group.  

Custard Halwa

Ingredients:

Custard powder - 1/2 cup (Vanilla flavor)
Sugar - 1 & half cups
Water - 2 cups
Ghee- 3 tbsp + 1 tsp for greasing
Cashew nuts - 12 chopped
Almonds - 6 coarsely powdered for garnish
Cardamom powder - a pinch

Method:

1. Take a pan, add in custard powder, sugar, and water. Stir well so no lumps are formed.
2. Keep stirring continuously on high heat till it is thick.
3. Add a tbsp of ghee and keep stirring..
4. After a few minutes add another tbsp of ghee and mix well.
5. It will get thick and not stick to the pan. Add in another tbsp of ghee.
6. When the halwa will leave the sides and the ghee oozes out add in chopped cashews, cardamom powder and mix well.
7. Spread the halwa on a greased pan and let it cool.
8. When it is set, invert the plate to a flat baking sheet or cutting board and cut to desired shapes.

February 14, 2016

Poha Chivda

Poha Chivda is a popular snack of Bangalore.  It is a healthy snack with a mixture of spices and nuts with sweet and spicy taste and easy to prepare.

Poha Chivda
Ingredients:

Thin poha - 6 cups
Peanuts - 1/4 cup
Cashew nuts - 1/4 cup
Dry Coconut pieces - 1/4 cup
Green chillies - 6 to 8
Roasted gram (chutney dhal) - 1/4 cup
Curry leaves - 6 strands
Raisins - 1/4 cup
Garam masala - 1 tsp
Turmeric powder - 1 5sp
Salt - to taste
Sugar - 3 tbsp
Lemon juice - 1/2 lemon
Red chilly powder - 1 tbsp
Chaat masala - 1tsp
Asafoetida - a pinch
Mustard seeds - 2 tsp
Sesame - 1 tbsp
Coriander Cumin powder - 1 tsp
Olive Oil - 1/4 cup

Method:
1.  Place the poha in the oven at 200 F for about two hours till crisp.
2.  Heat oil and roast peanuts, cashew nuts, dry coconuts pieces, roasted gram, raisins, green chillies till crisp, curry leaves separately.
3.  In the same oil add asafoetida, turmeric, mustard seeds, sesame seeds, and when is sputters turn of the heat and add chilly powder, salt, sugar, lemon juice, coriander cumin powder, garam masala powder, chaat masala powder.
4.  Add this to the poha and mix.  Adjust seasoning to taste.

January 27, 2016

Khara Bun

Khara buns is one of the specialities of Bangalore bakeries.  This recipe was adapted from plain buns from my baking class and I adjusted the measurements and ingredients to suit my taste.  Here is how I made the khara buns:




Ingredients:

Bread flour -4 cups
Skim milk – 5 oz
Yogurt – 4 oz
Water – 1oz
Salt – 1tsp
Sugar – 1 tbsp
Butter – 1 tbsp
Yeast – 3 tsp

Filling:

Onion – 1 medium chopped
Ginger – ½ inch grated
Curry leaves – 4 strands chopped
Coriander leaves – ½ bunch chopped
Dill leaves – 3 tbsp (optional)
Green chillies – 3 to 4 chopped
Olive oil - 2 tbsp to sauté

Method:
1. Disintegrate yeast with a tsp of sugar in luke warm and rest aside.
2.   Add bread flour, salt, sugar, butter, skim milk, yogurt and the yeast mixture and knead well.
3. Cover the dough with saran wrap in a wide mixing bowl.
4. Rest in a warm place for about 4 hours till it doubles in size.  Alternatively, make the dough in the       bread machine with the above ingredients in the dough cycle.
5. Sauté the chopped onions, dill and mix the curry leaves, coriander leaves, green chillies.
6. When the dough is double in size punch it down and roll the dough.
7. Spread the filling and roll it.
8.  Make small balls and keep on a baking tray in a warm place for an hour till it doubles in size.
9.  Glaze the buns with milk and sugar mixture.
10.When the dough has risen fully bake it at 425F for about 20 minutes.

January 17, 2016

Quinoa Pathrode

Pathrode is a delicacy of Mangalore.  It is usually made with rice and Colocasia leaves.  I have tried this recipe by substituting quinoa  for rice and also used cabbage and spinach leaves.

Quinoa Pathrode


Ingredients:

Quinoa - 1 cup
Spinach finely chopped - 1 cup
Cabbage chopped - 1 cup
Oil to saute - 2 tbsp

For Blending:
Fresh grated coconut - 1/4 cup
Red Chillies - 2
Coriander seeds - 1 tsp
Cumin seeds (Jeera) - 1tsp
Brown sugar - 3 tbsp
Tamarind -1 tbsp

Salt to taste

Seasoning:
Oil - 3 to 4 tbsp
Mustard seeds- 1 tsp
Asafoetida - a pinch
Curry leaves - 2 strands
Grated coconut to garnish

Method:
1.  Saute cabbage and spinach,  Mix it with quinoa.
2.  Blend coconut with red chillies, coriander seeds, cumin seeds, brown sugar and tamarind in 1 cup of water.
3.  Mix it to the quinoa and cabbage/spinach mixture and add salt and 1 cup of water and cook on the stove  till almost cooked.
4.  Spread this mixture in idli plates or steamer plate and steam for 15 minutes.
5.  Let it cool. Crumble the steamed patrode.
6,  Make a seasoning of oil with mustard seeds, asafoetida, curry leaves and saute the pathrode.
7.  Garnish with grated coconut.

March 21, 2015

Mangalore Bun

I had tried these Mangalore buns and goli bajji at a small restaurant called Mitra Samaj in Udupi. Ever since this has been on my mind.  The Indian cooking challenge for March is Mangalore buns.
 

Ingredients:

All purpose flour - 1&1/2 cup
1 medium size ripe banana mashed
Yogurt - 3 to 4 tbsp
Sugar - 2-3 tbsp
Cumin seeds - 1/2 tsp
Baking soda - a pinch
Oil - 2 tsp
Salt - to taste
Oil to deep fry

Method:
1.  Peel, chop and mash the bananas and set aside.
2,  In a dish add the mashed bananas, all purpose flour, yogurt, sugar, cumin seeds, baking soda and 2 tsp oil.
3.  Knead to a soft pliable dough.  Do not add any other liquid.
4.  Cover and set in the refrigerator overnight.
5.  Knead slightly and make small lemon size balls.
6.  Roll it to 3-4" discs thicker than puris.
7.  Deep fry in hot oil and press the center to puff up,
8.  Turn and fry both sides till golden brown color.
9.  Serve with coconut chutney.

March 1, 2015

Vegetarian Chili

Chili is  a spicy soup with tomato beans and seasonings.  I tried making this dish with beans, corn, vegetables and Indian spices/seasonings and finally garnished with a dash of whipping cream.  The finished dish tasted amazing.

Vegetarian Chili

Ingredients:

Kidney beans - 1 cup cooked
Sprouted moong dhal - 1 cup cooked
Chickpeas - 1 cup cooked
Black bean - 1 cup cooked
Sweet corn - 1 cup fresh/frozen
Onion - 2 big finely chopped
Tomatoes - 2 big chopped
Tomatoes crushed - 1 can (28 oz)
Zucchini - 1 chopped
Red bell pepper - 1 chopped
Green bell pepper - 1 chopped
Spinach chopped - 2 cups chopped
Ginger - 1/2 inch grated
Garlic - 1 clove crushed
Cumin powder - 1 tsp
Asafoetida - 1 pinch
Turmeric - 1 tsp
Whole cumin - 1 tsp
Mustard seeds - 1 tsp
Whole methi (fenugreek seeds) - 1 tsp
Coriander powder - 1tsp
Garam masala powder - 1tsp
Chilli powder - 1 tsp or more as per taste
Salt - to taste
Whipping cream - to garnish
Olive oil - 8 tbsp

Method:

1.  Take 4 tbsp olive oil in a pan and add asafoetida, turmeric, mustard seeds and whole jeera.  When it starts crackling add crushed garlic, cumin powder, methi seeds, ginger grated and chopped onions.
2.  Sauté the onions till brown.  Add the chopped tomatoes and cook till it is soft.
3.  Add the cooked kidney beans, sprouted moong dhal, black beans and fresh/frozen sweet corn.
4.  Set in the slow cooker for 4 to 5 hours in low.
5.  In the meantime add the remaining olive oil to the chopped zucchini, red bell pepper, green bell pepper and bake in the oven for 30 minutes.
6.  Add the coriander powder, garam masala powder, chilli powder, salt to taste to the chili in the slow cooker.
7.  Sauté chopped spinach in olive oil and add to the chili
8.  Just before serving add the roasted vegetables and garnish with whipping cream.

February 14, 2015

Chettinad Vegetable Biryani

The Indian Cooking Challenge for February is a spicy vegetable biryani which is a speciality from Tamil Nadu.  This recipe is adapted from Chettinad recipes but tailored to my taste.  This biryani is traditionally made with jeera samba rice but I used basmati rice.



Ingredients:


Mixed Vegetables (Carrots, peas, beans, cauliflower, red bell pepper chopped ) -1 cup
Basmathi Rice- 1 and 1/2 cup
Small onions / shallots- 100 gms
Tomatoes large- 1 nos
Green chillies- 2 nos
Ginger grated - 1/2 inch
Red chilli powder- 1 tsp
Coriander powder- 1/2 tbsp
Turmeric powder- a pinch
Mint leaves- 1/2 bunch
Coriander leaves (cilantro)- 1/4 bunch
Cashew Nuts- 20 nos
Ghee- 2 tbsp
Salt to taste
Water- about 2and half cups


Masala tempering
Bay leaves- 1
Cinnamon stick 1" piece- 1
Cardamom- 2 nos
Cloves- 6 nos
Marati moggu- 1 no
Star Anise- 1 no
Oil- 3 -4 tbsp

Method:1,  Take 2 tbsp oil in a pan and saute bay leaves, cinnamon, cardamom, cloves, marati moggu, star anise and set aside.
2.  Fry cashew nuts till golden brown and set aside for garnishing.
3.  Fry onions, green chillies add grated ginger.  Add chopped mint leaves, coriander leaves and chopped vegetables
4,  Finally add the chopped tomatoes, turmeric powder, coriander powder,red chillli powder and salt.
5.  Add water about 2 and half cups and let it boil.  Stir in the rice and vegetables and cook covered or in rice cooker. 
6. Add ghee and garnish with cashew nuts and red bell pepper.
7.  Serve with tomato and onion raita.

January 21, 2015

Kanchipuram Idly


Idly is a traditional South Indian breakfast.  For Kanchipuram idly the batter is seasoned with spices, corriander leaves, curry leaves, ginger and tastes delicious.


Ingredients:

Idly rice - 3 cups
Urad dal - 1 cup
Yogurt - 1/2 cup
Salt to taste


Seasoning:

Ghee - 2 tsp
Asafoetida/Hing - a pinch
Cumin seeds/Jeera - 1 tsp
Curry leaves - 2 strands chopped
Black pepper - 1 tsp
Cashewnuts - 20 halves

Soaked channa dhal - 2 tsp
Chopped coconut pieces- 2 tsp
Corriander leaves - 2 tsp chopped
Grated ginger - 1 inch
Green chillies - 1 or 2

Method:

1.  Soak rice and urad dhal separately for 5 to 6 hours.
2.  Grind urad dhal till soft and fluffy and rice a little coarse.
3.  Mix both the batters and set aside to ferment overnight.
4.  When ready to make the idlys add half cup of yogurt add salt to taste.
5.  Add soaked channa dhal, chopped fresh coconut pieces, green chillies, corriander leaves and grated ginger to the dough.
6.  Make a seasoning with 2 tsp ghee and add asafoetida, cumin seeds, curry leaves, black pepper, cashewnuts.
7.  Add the seasoning to the batter.
8.  Pour the batter in idly moulds or plates and steam it for about 15 minutes.
9.  Serve with chutney or sambar.


October 26, 2014

Kaju Katli (Cashew Burfi)

Kaju Katli is an Indian dessert which means cashew fudge.  This dessert is made traditionally during Diwali.


Ingredients:

Cashew nuts - 1 cup
Sugar - 1 cup
Milk - enough to blend
Ghee/unsalted butter - 2 tbsp.
Rose essence - few drops (optional)

Method:
1.  Blend cashew nuts with just enough milk to blend.
2.  Put the blend mixture and sugar in an anodized or non stick pan and cook.
3.  Keep stirring continuously with a wooden ladle for about 25 to 30 minutes.
4.  The mixture will start leaving the pan and form a ball.
5.  Add the ghee/unsalted butter and stir it. 
6.  Keep a greased cookie sheet or plate ready.
7.  Spread the mixture on the greased sheet and roll it.
8.  Cut to desired shapes and sizs.

September 14, 2014

Badusha

The Indian Cooking Challenge for August is Badusha.  This is also called Balushahi in North India.  This dessert is prepared during Diwali festival and Durga Pooja.  This dessert is made of all purpose flour and deep fried and then dipped in sugar syrup. 



Ingredients:

For the Dough
All purpose flour / Maida - 1 cup
Baking soda 1/4 teaspoon 
Baking powder 1/8 teaspoon
Unsalted Butter cold cut into small pieces- 1/4 cup 
Yoghurt - 1/4 cup 
Oil for deep fry

For Syrup
Sugar - 1 cup
Water - 1/3 cup
Cardamom powder a pinch 

For Garnish
Sliced pistachios - a few

Method for Badusha dough :

1.  In a wide bowl mix the flour, baking soda and baking powder.
2.  Add butter mix and the it should be crumbly.
3.  Now add the curds slowly as needed making into soft dough. Do not knead the dough.
4.  Cover the dough with a damp cloth and let it sit for about half an hour.
5.  Take the dough and knead just enough to hold it together.

To make the Syrup

1.  In a wide sauce pan add water, sugar medium heat, bring it to a boil.
2.  Let it simmer until syrup is almost to one thread. Add the cardamom powder and set it aside.
3.  This can be done just before making the Badusha during the half hour resting period.

To fry the Badusha:

1.  Divide the dough into 12 equal balls
2.  Make the dough balls, flatten it down on your palm, make a deep dent in the center of the ball.
3.  Heat the oil in a Kadai, and keep the flame on low heat. 
4.  The oil should be hot, but not smoking hot at the same time.
5.  Check for right heat by dropping in a tiny dough.
6.  When the oil sizzles, you can gently drop in the balls.
7.  Fry in batches and turn over and cook till it browns. The balls should be golden brown on both sides. 
8.  Once done, drain on to a kitchen towel, and keep it for few mins.
9.  Dip the fried balls in the sugar syrup and remove them right away. Do not leave them in the syrup.
10. Garnish with chopped pistas and serve hot. 

August 6, 2014

Kootu

Kootu is a Tamil word which means"add".  Vegetables and lentils are combined with spices and the consistency is thicker.


Ingredients:

To Roast:
Urad Dhal - 1 tsp
Red Chillies - 2 or 3
Black Pepper - 1 tsp
Poppy Seeds - 1 tsp
Curry leaves - 3 strings

Vegetables:
Chopped Carrot, beans, Surti papdi, chayote squash - 3 cups

Toor dhal - 1/2 cup
Raw peanuts - 1/4 cup
Dry coconut powder -1/4 cup
Salt to taste

Seasoning:
Oil - 2 tsp
Mustard seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

Method:
1.  Roast urad dhal, red chilies, black pepper, poppy seeds, curry leaves and blend with dry coconut and set aside.
2. Pressure cook toor dhal and peanuts.
3.  Steam vegetables.
4.  Add blend mixture to the cooked toor dhal and peanuts and add vegetables.
5.  Add salt to taste and boil.
6. Finally make a seasoning of mustard seeds, asafoetida and curry leaves and pour on the kootu.
7. Serve hot.

July 15, 2014

Manapparai Murukku

The Indian Cooking Challenge for June is classic traditional snack, the famous Murukku.  These murukkus are from a town down Tamil Nadu called Manapparai.  The recipe source is from "The Hindu" newspaper.  This murukku has a unique taste as the water in Manapparai is uniformly salty and gives the murukku its distinctive flavor.


Ingredients:

Rice flour - 2 cups
Urad dhal roasted and powdered - 4 to 5 tbsp
Cumin seeds, sesame, ajwain- 1 tsp each
Asafoetida: A pinch
Salt - to taste
Water - to mix the dough
Oil -to deep fry
Butter - 2 tbsp

Method
1.  Mix all ingredients with rice flour and urad dhal flour.
2.  Add water little by little, kneading into a thick batter. 
3.  Fill it into the murukku maker (with round holes) and rotate to form coils. S
4.  Fry in medium heat till crisp.
5. Store in airtight containers.

April 14, 2014

Mohanthal

The Indian cooking challenge for March is Mohanthal is a Gujarathi dessert.  This is made with roasted besan flour, ghee, and sugar.  It is sweetened gram flour fudge.  




Ingredients Needed:


Besan Flour - 1 cup ( coarse variety)

Ghee - 1/2 cup

Milk - 2 tbsp

Sugar - 1 cup
Mawa - 1/2 cup
Cashew - 10 chopped
Almonds - 10 sliced
Pistachio - 15 (finely cut)
Cardamom powder - 1/2 tsp 


Method:


1.  Sieve the flour in a bowl and mix with ghee and rub well with hands. 
2.  Slowly add the milk and keep it covered for 20 mins.
3.  In a pan, take half. A cup of water and sugar. Make one thread syrup and add half of the chopped nuts.  Remove and keep it aside.
4. Heat a heavy bottom pan. Add the remaining ghee, flour and mawa. Keep stirring till you get a roasted aroma from the flour. Now add the mawa and mix well.
5. After the mixture is combined well, add the sugar syrup and cook for about 6 - 7 mins.
6. When  the mixture  leaves the sides, it is ready to be removed. Pour this on the greased plate. Sprinkle chopped nuts over it and cut into small serving pieces.

March 24, 2014

Chickpea and Beetroot Salad

Inspired by Sanjeev Kapoor's recipe tailored to my taste.

Chickpea and Beetroot Salad           
Ingredients:
Beets boiled peeled and cubed - 1 medium
Onion - 3 tbsp
Tomato - 1 small chopped
Mint leaves - 2 tsp chopped
Chickpeas boiled - 1 cup
Spinach - 2 cups fresh
Salt - to taste
Black Pepper powder - to taste
Juice of 1 lemon
Olive oil - 2 tbsp
Sesame t- 1 tbsp

1.  Saute spinach in a tbsp of olive oil
2.  Chop onion, tomato, mint leaves and mix with chickpeas,
3.  Add salt, pepper and lemon juice.
4.  Add salt to the boiled and cubed beets.
5.  Before serving arrange the spinach leaves and lightly mix the beets with chickpeas, onion, tomato mixture.
6.  Toast the sesame seeds in a tsp of olive oil and mix.
Ingredients
Beetroots,boiled and peeled2 medium

Iceberg lettuce leaves8-10

Spring onions with greens,sliced1

Onions,chopped3 tablespoons

Green chillies,chopped1 teaspoon

Tomato,finely chopped2 tablespoons

Fresh mint leaves,finely chopped1 tablespoon

Chickpeas (kabuli chana),boiled5 tablespoons

Juice of 1 lemon

Saltto taste

Black pepper powderto taste

Extra virgin olive oil 1 teaspoon

Roasted sesame seedsfor sprinkling

Method
- See more at: http://www.sanjeevkapoor.com/Beetroot-Salad-foodfood-skk.aspx#sthash.SBTP55gI.dpuf

March 7, 2014

Gajar Halwa

Gajar Halwa is also known as Carrot Halwa is a famous dessert in India. It is made by placing grated carrot in a pot with, milk, sugar, ghee and then cooking while stirring regularly. It is   served with a garnish of desired nuts.

Ingredients:

Carrots - 4 to 5 medium ( 2 cups grated)
Sugar - 3/4 cup (increase per your taste)
Evaporated Milk - 12 oz
Ghee - 5 tbsp
Cardamom powdered - a pinch
Saffron - a pinch
Borneal (edible camphor) - a pinch
Cashew nuts sliced - about 10-15

Method:
1.  Grate carrots.
2.  Add the grated ashkin to evaporated milk and cook till it is condensed.  Alternatively, use slow cooker for this step.
3.  After the milk is condensed add sugar to the cooked carrots, saffron, cardamom, borneal and ghee.
4.  Cook till all the ghee is absorbed.
5.  Garnish with sliced cashew nuts.

February 16, 2014

Marbled Za'atar Bread


Za'atar a Middle Eastern spice made from the dried herbs, mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.  Having tried this spice on flat bread in Mediterranean Bakery I wanted to try making bread with this. 

Marbled Zatar Bread

Ingredients:
Bread flour - 3 cups
Skim milk - 1 cup
Sugar - 3 tsp
Salt - 1 tsp
Butter - 1 tsp
Olive oil - 3 tbsp
Yeast - 3 tsp

Za'atar spice - 3- 4 tbsp mixed in 3 tsp of olive oil

Method:
1.  Make sure the milk, butter, yeast are all at room temperature.
2.  Disintegrate the yeast in a tsp of sugar with luke warm water.
3.  Mix the bread flour in skim milk, disintegrated yeast, salt, butter and olive oil.  This can be done either by kneading by hand/ or in the kitchen aid mixer/food processor/bread machine dough cycle.
4. Cover the dough with oiled plastic wrap and set in a warm place for a few hours till it is double in size.
5.  Punch the dough and place of a lightly floured surface.
6.  Roll the dough about 3/4 inch thick and cover with oiled plastic wrap.
7.  Take the mixture of zaatar spice mixed in olive oil and spread it over the dough.  Leave a border of 1/2 inch.
8.  Roll up the dough and tuck the ends and place in a prepared bread pan.
9.  Cover with a plastic wrap and set aside in a warm place to rise for 45 minutes  or until the dough has risen more than double in size.
10. Preheat the oven to 425F.
11. Remove the plastic wrap and brush the top with olive oil and make light cuts on top with a knife.
12. Bake for 25 -30 minutes till the bread is golden.
13. Cool before slicing the bread.


February 9, 2014

Mini seasoned idlis

Idli is a very popular South Indian breakfast dish. This recipe is a twist to the regular idli and is tempered with spices.

Mini seasoned idlis
Ingredients:
Mini idlis - 70 (or 16 regular idlis)
Salt to taste


Seasoning:
Olive oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch

Black dram dhal (urad) - 1/2 tsp
Curry leaves - 2 strands
Black pepper crushed coarsely - 1/2 tsp
Dry red chilly - 1
Cashew halved - a handful

Chutney powder - 4 tsp or as per taste
Lemon juice -  tbsp
Cilantro leaves chopped - 2 tbsp

Method:
1. Make 4 plates of mini idlis in the steamer or cut the regular idlis to cubes.
2. Take out of the mould and cool it completely.
3. Heat oil in a pan and add olive oil, asafoetida, mustard seeds, cumin seeds.  When the mustard seeds crackle add the urad dhal, curry leaves, crushed black pepper, red chilli and cashew nuts.  Saute.
4. Add the cooled idlis to the pan and toss gently.
5. Finally add the chutney powder and mix.  Adjust salt if necessary.
6. Add the lemon juice and garnish with chopped cilantro leaves.
Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf
Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

February 3, 2014

Hirekai Dosa (Ridge gourd pancake)

Dosa is a common breakfast dish.  Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region.This dosa is typical to South Kanara region.



Ingredients:
 Ridge gourd -1 (skin peeled and sliced)
1 cup – long grain rice (raw)
1/4 cup – fresh or frozen coconut grated
2 – dried red chillies
1 tsp – cumin seeds
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with fresh or frozen grated coconut, red chillies, cumin seeds, jaggery or brown sugar, tamarind, and salt.
3. Heat the skillet.
4. Spread a tsp of oil on the skillet and arrange the sliced ridge gourd.
5. Pour the dosa batter on the skillet and spread evenly.
6. Keep the heat medium to high.
7. Put another tsp of oil to cook, cover the skillet.
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

January 19, 2014

Uddina Vade

Uddina (Urad dhal or black gram dhal) vade is a traditional South Indian breakfast dish.  Vade is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.

Uddina Vade
Ingredients:

Urad dhal - 2 cups
Green chillies chopped - 3-4
Curry leaves chopped - 2 strings
Ginger grated -1/2 inch
Cilantro leaves chopped - 3 tbsp
Coconut chopped - 1 tbsp
Asafoetida - a pinch
Black pepper roughly crushed - 1 tsp
Salt to taste

Method:
1.  Soak urad dhal for 3 to 4 hours.
2. Grind urad dhal in a wet grinder or blender with as little water as possible (just enough water to blend) for about 15 minutes till light and fluffy.
3. Now add the chopped green chillies, curry leaves, ginger grated, cilantro leaves, coconut pieces, asafoetida, black pepper, and salt.  Mix well.
4. Heat enough oil in a pan.
5.  Wet your  hand well and make a small ball and make a hole in the middle and gently slide in the hot oil.
6.  Deep fry in medium flame and fry on both sides till crispy.
7.  Serve with coconut chutney and/or sambhar.

January 12, 2014

Kanda Poha

Kanda Poha is poha (flattened rice or beaten rice) prepared with onion.  This is a popular Maharashtrian breakfast.  The South Indian version of this is similar but does not use potatoes and tomatoes.

Kanda Poha

Ingredients:
Poha (flattened rice) thick variety - 2 cups
Potato - 1 big chopped
Onion - 1 medium
Tomato - 1 big
Green chillies - 4 or 5
Ginger grated - 1/4 inch
Salt to taste
Juice of half lemon


Seasoning:
Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Urad dhal - 1/2 tsp

Cumin seeds - 1/2 tsp
Curry leaves - 2 strands
Roasted peanuts - 3 tbsp

Garnish:
Chopped cilantro leaves - 2tbsp
Fresh grated coconut - 2 tsp (optional)

Method:
1.  Chop potatoes finely and soak in water
2.  Chop onions, grate ginger, green chillies and tomato and set aside.
3.  Soak poha in just enough water to the level of poha for 10 minutes.
4.  Make a seasoning of olive oil, asafoetida, mustard seeds, urad dhal, cumin seeds, curry leaves. 
5.  Next add the green chillies, chopped onion,  grated ginger, and cook till crisp.
6.  Add the chopped potatoes and fry well.  Finally add the tomatoes and cook till mushy.
7.  Add the  drained poha, salt and mix well.
8.  Finally add the roasted peanuts, lemon juice, fresh grated coconut and garnish with chopped cilantro leaves.


January 8, 2014

Avarekaalu Akki tari Kadabu (Steamed Cream of Rice balls)

This dish has different names in different regions.  In Mangalore it is called pundi katti and in Bangalore kadabu. This dish is made for breakfast with cream of rice.  Ideally, rice is washed and dried in shady cool  place and processed to cream of rice texture and then prepared for the authentic taste.

Avarekaalu Akki tari Kadabu
Ingredients:

Cream of Rice - 2 cups
Water - 4 cups
Avarekaalu (Lilva papdi) - 1 cup
Cilantro chopped -  1/4 cup
Green chillies - 4 or more per taste
Ginger grated - 1 inch
Coconut grated - 1/4 cup
Lemon juice - of half a lemon
Butter - 1 tsp
Salt to taste

Seasoning:
Olive oil - 4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

Method:
1.  Cook avarekaalu in water with salt till tender.  Drain and set aside.
2.  Take olive oil in a pan and make a seasoning of mustard seeds, asafoetida, cumin seeds, urad dhal, chana dhal, curry leaves.  Add the water, salt, cooked avarekaalu and boil.  Reduce the heat and add the cream of rice.  Also, add, the grated ginger, green chillies, lemon juice, chopped cilantro.
3.  Keep stirring and cooking till all the water is absorbed.
4.  Add a tsp of butter for flavor.
5.  After it has cooled a little make oval shaped balls applying a little oil on your hand.
6.  Steam the rice balls (kadabus)  in a steamer for 15 to 20 minutes.
7.  Serve with coconut chutney.

January 5, 2014

Vegetable Biryani

Biryani is a rice-based dish made with spices, basmati rice, and vegetables. The name is derived from the Persian word beryā(n), which means "fried" or "roasted" (Wikipedia)

Vegetable Biryani
Ingredients:

Basmati Rice - 2 cups
Mixed chopped vegetables (Carrots, Peas, Potato, Beans etc)  1 cup
Garlic - 1 clove

Olive oil - to sauté
Butter - 4 tbsp
Salt to taste

To Marinate:
Tomato - 1 medium
Onion - 1 medium
Yogurt - 1/2 cup

Whole Spices:
Cardamom - 4 whole
Cinnamon - 1 inch
Cumin seeds - 1/2 tsp
Cloves - 8
Bay leaf - 1
Black pepper - 1 tsp

Red Chilly powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala powder - 1 tsp

Blend in half cup of water:
Cilantro leaves - 1/2 bunch
Green chillies - 4
Ginger 1 inch
Mint leaves - 10 leaves

Garnish:
Cashew nuts fried- 1/4 cup
Cilantro leaves - 3 tbsp
Sliced sauteed onions - 1/2

Method:
1. Chop 1/2 onion finely and sauté in olive oil.
2. Chop tomato and marinate with the sautéd onion, yogurt, red chilly powder, turmeric and garam masala.
3. Blend cilantro leaves, green chillies, ginger and mint leaves.
4. Take olive oil in a pan and fry the whole spices and a few green chillies.
5. Next fry the crushed garlic and chopped vegetables.
6. Add 3 cups of water in the pan and salt and 2 tsp of butter.
7. When the water is boiling add the rice, blend mixture, whole spices, marinated tomato, and vegetables.
8. Cover and cook on medium heat till the rice and vegetables are cooked.
9. Serve hot with roasted onions, fried cashew nuts, and chopped cilantro leaves.

January 3, 2014

Damrot

Damrot is a  traditional milk based South Indian dessert. The grated white pumpkin or bottle gourd is cooked with milk, sugar and ghee then served with crushed nuts.


Damrot     

Ingredients:
Grated white pumpkin or bottle gourd - 1 cup
Milk - 1 cup
Evaporated milk - 1/2 cup
Sugar - 3/4 cup - 1 cup
Ghee - 4 to 5 tbsp
Safffron - a pinch
Cardamom powder - a pinch
Cashew nuts - to garnish.

Method:
1.  Add the grated  pumpkin/bottle gourd to milk and cook till the milk is condensed.  Alternatively cook in a crock pot for 4 to 5 hours unattended.
2.  Add sugar, ghee and cook further in the crock pot for about 3 hours.
3.  Finally add the saffron, cardamom powder and garnish with nuts.


November 2, 2013

Almond Burfi

Almond burfi is a perfect dessert for holidays and special occasions. I made this dessert for Diwali this year.
Almond Burfi
Ingredients:

Almonds - 1 cup
Sugar - 1 cup
Milk - enough to blend
Ghee/Butter - 2 tbsp
Saffron - a pinch

Method:
1.  Soak almonds in hot water.
2.  Peel the skin and blend with just enough milk and saffron to blend to a fine paste.
3.  Put the blend mixture and sugar in a anodized or nonstick pan and cook.
4.  Add the ghee/butter and keep stirring for about half an hour till the mixture leaves the pan.
5.  Spread the mixture on a greased tray and cut to desired shapes.

October 14, 2013

Raj Kachori Chaat

Raj Kachori is a delicious chaat from Rajasthan, the interesting factor being that though the name has kachori, this hardly has any kachori in it. This is a huge gol gappa sort of chat, that is filled in with delicious items in it.  This recipe is for the Indian Cooking Challenge.


Raj Kachori Chaat

Ingredients:


Kachori: 1 cup all purpose flour
¼ cup semolina
2 pinches baking soda


Filling:
Boiled potatoes chopped finely 
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi vada
Papadi

Sauces:
Fresh beaten curd
Sweet tamarind chutney
Spicy green chutney
Garlic chutney

Dry spices:
Salt
Chaat masala
Red chilly powder
Black salt

Garnish
Fine sev
Coriander leaves


Method:

Kachori:
1. Mix both the flours .
2. Add baking soda and knead into a semi soft dough.
3. Cover and leave for 30 minutes.
4. Divide the dough into 14 parts and make balls.
5. Flatten a ball and roll it into a disc about 3’’.
6.Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
7. Make all the kachoris in the similar manner.
Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.  
 

Filling the kachori:
1.Gently tap the upper layer of the crisp kachori and made a wide hole and fill it with dahi vada, papdi, boiled chopped potatoes, black channa, soaked boondi, sprinke spices, beaten yogurt, sweet chutney, spicy chutney, garic chutney, spices.
2.  Garnish with fine sev, and chopped corriander leaves.
3.  Serve IMMEDIATELY.

October 2, 2013

Potato Raita


Raita is a yogurt sauce seasoned with spices and herbs.  In South India the traditional yogurt is called pachadi. Raita is served as a side dish to be eaten with different main course dishes.  This recipe was given by my cousin Shyamala and I have added an additional twist to her recipe.

Potato Raita

Ingredients:

Boiled potato - 1 medium mashed
Yogurt - 3 cups
Ginger grated - 1 inch
Green chillies chopped - 2 or more (to taste)
Mint Chutney - 1 tsp
Salt to taste

Seasoning:
Olive oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Asafoetida - a pinch
Garlic - small piece (optional)

Garnish:
Cilantro leaves chopped - 1 tsp
Boondi - 2 tsp

Method:
1.  Mash the boiled potatoes.
2.  Whip the yogurt and add grated ginger, chopped green chillies, mint chutney and salt.
3.  Combine the boiled potatoes, yogurt mixture.
4.  Make a seasoning of mustard seeds, curry leaves and asafoetida. 
5.  Pour the seasoning on the raita.
6.  Garnish with boondi and chopped cilantro.

September 26, 2013

Dahi Vada

Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) (Wikipedia).  Here is the recipe my mom makes which I have improvised.


Ingredients:

Vada:
Black gram dhal dehusked- 1 cup
Salt - 1 tsp
Peppercorns - a few roughly crushed
Curry leaves - 1 string chopped
Ginger grated - 1/2 inch
Oil to deep fry

Gravy:
Yogurt - 3 cups
Cashewnut paste - 2 tsp
Whipping cream - 1/4 cup
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Kala namak - 1/2 tsp
Salt - as required


Garnish:
Kala namak - a pinch
Jeera powder - 1/2 tsp
Chilly powder - 1/2 tsp
Boondi - 2 tbsp
Chopped corriander leaves  - 2 tsp
Mint chutney - 1 tsp
Tamarind date chutney - 1 tsp

Method:

1.  Soak blackgram dhal for 4 hours.
2.  Grind it by adding water slowly so the dough is fluffy.
3.  Add salt, grated ginger, crushed pepper corns and curry leaves.
4.  Deep fry the vadas.
5.  Whip the yoghurt and add salt, whipping cream, cashewnut paste, chilly powder, jeera powder, kala namak.
6.  Soak the vadas in warm water and squeeze out the water.
7.  Put the vadas in the yoghurt mixture and allow to soak for a couple of hours.
8.  Garnish with kala namak, jeera powder, chilly powder, boondi, chopped corriander leaves, mint chutney and tamarind date chutney.


September 15, 2013

Muruku



Ingredients:

Moong Dhal split - 1/2 cup
Rice flour - 2 cups
Salt - to taste
Chilly powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Butter - 2 tbsp
Oil - to deep fry

Method:
1.  Pressure cook moong dhal with water till soft.
2.  Add rice flour, cooked moong dhal, salt, chilly powder, cumin seeds, asafoetida, butter and knead to a soft pliable dough.
3.  Heat oil in the pan.
4.  When the oil is hot press the murukus in oil.
5. Cook on medium flame till done.

July 29, 2013

Masala Khara Biscuits

I tried this recipe which I had learned from a cooking class which I had attended in Bangalore during my college days.
Masala Khara Biscuits

Ingredients:

All purpose flour - 3 cups
Butter/margarine/any fat of your choice - 1 cup softened
Sugar - 6 tsp
Salt - 2 tsp
Green Chillies - 6 chopped fine or more per taste
Ginger - 1/2 inch grated
Cilantro - 1/4 cup chopped
Curry leaves chopped - 3 strings
Mint leaves chopped - 12 leaves
Onion - 1/2 chopped (small onion) sauteed in a tsp of olive oil
Yogurt - to mix as needed
Baking powder - 3/4 tsp


Method:
1.  Sieve flour with baking powder and salt
2.  Cut the fat in the flour with sugar
3.  Do not knead it.  It must be bread crumb consistency
4.  Mix the chopped chillies, cilantro, curry leaves, mint leaves, grated ginger,sauteed onions
5.  Add a little yogurt to make the dough
6.  Roll it to 1/8 inch thickness  and cut to desired shapes
7.  Place on a baking sheet a little apart
8.  Bake at 350 degrees F for 20 to 25 minutes or till done.

July 21, 2013

Kodbale

This version is my mom's recipe  made with rice flour, fresh coconut, red chillies, asafoetida and deep fried.

Ingredients:

Rice Flour - 2 cups
Semolia fine variety - 1/4 cup
Oil - 4 tbsp for the dough
Fresh coconut grated -  1 cup
Red chillies - 6 or 7 as per taste
Asafoetida - a pinch
Butter - 1 tbsp
Salt to taste
Oil to deep fry

Method:
1.  Sauté semolina in a tsp of oil till warm and set aside.
2.  Blend coconut with red chillies and asafoetida.
3.  Mix the rice flour, salt, semolina, blend coconut with red chillies,asafoetida with butter and 4tbsp of hot oil.
4.  Knead to form a firm dough.
5. Take out a small ball, roll and coil it around in the shape shown. Repeat with the rest of the dough.
6. Heat enough oil for deep frying.
7. Drop the rings into the oil with out overcrowding and fry them on low to medium heat till they turn golden brown both sides.
8. Remove them with a slotted spoon and drain them on kitchen towel.


July 15, 2013

Caco Burfi (Carrot Coconut Burfi)

This recipe was posted by the Foodie group. Inspired by the recipe and pictures I tried this out.

Ingredients:

Grated carrot - 1 cup
Grated coconut - 1 cup
Evaporated milk - 1/2 cup
Sugar - 1 and 1/4 cup
Cardamom powder - 1/4 tsp

Method:
1.  In a heavy pan mix grated carrot, grated coconut, sugar, and evaporated milk.
2.  Keep stirring for about 20 to 25 minutes on medium flame.
3.  When it forms a ball add the cardamom.
4.  Set it on greased plate and garnish with cashew nuts.

June 13, 2013

Cilantro Sticks

This is a crispy, crunchy spicy snack made with flour, cilantro leaves, ginger, and green chillies created by me.

Cilantro Sticks
Ingredients:
All purpose flour - 2 cups
Cilantro - 1 big bunch
Ginger - 1/2 inch
Green chillies - 10 or more as per your taste
Butter - 1 tbsp
Salt to taste
Olive oil - 1 tbsp
Oil - to deep fry

Method:
1.  Blend cilantro, ginger, green chillies.
2.  Mix the blend mixture to the flour.
3.  Add the butter, salt and olive oil and knead to to tight dough.
4.  Roll the dough like a tortilla and cut to strips with a pizza cutter.
5.  Deep fry on medium heat till done.

June 2, 2013

Capsicum Paneer rolls



Capsicum Paneer Rolls

Ingredients:
Tandoori Naan/Garlic Naan - 4
Crumbled Paneer - from 1/2 gallon of milk
Red bell peppers (capsicum)- 1/2 sliced
Green bell peppers (capsicum) - 1/2 sliced
Cumin powder - 1tsp
Chilli Powder - 1 tsp
Turmeric - a pinch
Cumin seeds- 1 tsp
Lime juice - 1/2 from half a lime
Cilantro leaves - 2 tsp chopped
Olive oil - 1 tsp
Butter - 1 tsp to applty on naans
Salt to taste

Method:
1. Saute  bell peppers and set aside.
2, Take a tsp of olive oil in a pan and add cumin seeds, turmeric, crumbled paneer,and mix
3. Saute for a few minutes and add the cumin powder, chilli powder, lime juice, chopped cilantro and the bell peppers.  Cool it.
4,  Warm the naans and apply butter and cut in half
5.  Place the filling in the naan and roll it.
6.  Secure it with a toothpick and serve.

May 28, 2013

Maddur Vade

Maddur Vade is a famous snack from Maddur.  Maddur is a small town in Mandya district in Karanataka. It is located between Bangalore and Mysore. Maddur Vada is frequently sold on trains that traverse these two cities. This snack is made of rice flour, semolina and all purpose flour which are mixed with chopped onion, curry leaves, grated coconut and asafoetida.


Fried Maddur Vade


Baked Maddur Vade
Ingredients:

Semolina - 1 cup
All purpose flour - 1/2 cup
Rice flour - 1/4 cup
Onion - 1 medium chopped
Curry leaves - 6 strands chopped
Cilantro leaves - 1/2 bunch chopped
Ginger - 1/2 inch grated
Coconut - 1/4 cup grated
Green chillies - 8 to 10 or per taste
Cumin - a tsp
Sesame - a tsp
Butter & hot oil - 1 tbsp each to mix in the dough
Oil - to deep fry

Method:
1. Mix the semolina, all purpose and rice flour in a bowl.
2. Add the chopped onions, curry leaves, cilantro, grated ginger, coconut, chopped chillies, cumin, sesame, butter and hot oil.
3. Mix everything and add a little water as needed to make a soft dough.  Since the onion has moisture be careful when adding water.
4. Make small balls and flatten it
5. Deep fry in hot oil till crisp and brown.

Baked Maddur Vade:
1.  Use the same dough and flatten it and bake it at 350 F for 20 minutes.  Alternatively, use the electric tortilla press and bake on medium heat for 5 to 7 minutes.

May 25, 2013

Karela Dosa

Karela is also known as bitter gourd.  It is a popular vegetable in India.  It has a unique bitter taste and it is used in curries,pickles and making other    dishes.  I tried making dosas with karela and it tastes delicious.



Ingredients:
Long grain rice - 1 cup
Karela - 2 medium
Tamarind - 1 tbsp
Green chillies - 2 or 3 (as per taste)
Coconut grated - 2 tbsp (optional)
Salt - to taste

Method:
1. Soak rice overnight
2. Clean the karela, chop and take out the seeds.
3. Blend rice with, green chillies, coconut, tamarind, and salt.
4. Heat the dosa griddle
5. Pour the dosa batter on the griddle and spread evenly and put a tsp of oil around it
6. Cover the griddle and cook
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney of your choice.

April 28, 2013

Marbled Biscotti

Biscotti is an Italian coffee bread.  These are twice baked biscuits.  The biscuits are oblong-shaped biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.  This recipe was shared by my friend Barbara.

Ingredients:
Butter softened - 1/2 cup
Sugar - 1 cup
Eggs - 2 large
Vanilla essence - 1 tsp
Flour - 2 and 1/4 cup
Baking powder - 1 tsp
Mini chocolate chips - 1and 3/4 cups
Unsweetened cocoa powder - 1/4 cup
Instant coffee powder - 2 tbsp

Prehead oven 350 degree F

Method:
1.  Lightly grease two cookie sheets and set aside.
2.  In a bowl cream butter and sugar till light and fluffy. Beat in eggs and vanilla.
3.  In another bowl combine flour, baking powder and baking soda, add to the creamed mixture.
4.  Dough will be stiff.  Stir in the mini chocolate.  Divide the dough in half.  Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
5.  On a well floured surface gently knead the doughs together just enough to marble.
6.  Divide dough in half and gently roll into 12x2 inch log; place on prepared cookie sheets.
7.  Bake for 25 minutes.  Dough will spread.
8.  Cool logs 15 to 20 minutes.  Slice each log to 12 pieces.
9.  Turn biscotti on their side for additional baking
10. Bake an additional 10 minutes (for softer biscotti omit second baking).
11. Cool completely.  Store in airtight container.

Optional:  Add 1 cup slivered almonds, toasted, at the same time you add the chocolate chips.