Saturday, March 14, 2015

Beetroot Pachadi

Beetroot chopped in small pieces or grated: 1 cup
Ginger: small piece
Garlic: 1 clove
Green Chilli: 2
Curd/Yogurt: 1cup
Coconut Grated: ¼ cup
Mustard seeds: needed  for tempering and 1/4tsp for grinding
Coconut Oil: 3tbsp    
Salt: needed                 

Method Of Preparation
Grind together coconut, mustard, ginger, garlic, chilli and curd. Keep this aside
Heat oil in a pan and add mustard seeds and curry leaves. When it splutters add the beetroot. Heat in low flame and get it cooked. If needed sprinkle some water.
When it gets cooked low the flame and and add the curd mix and stir well. When it gets mixed lightly increase the flame and after half minute switch off the flame.
Note that you should not heat more after adding the curd mix.

Serve with rice.

Wednesday, January 21, 2015

Bread Rings

Bread Slices: 10
Rava/Semolina: 1 cup
Sugar: 5tbsp
Salt a pinch
Baking Powder: ½ tsp
Egg: 1
Milk: needed
Cardamom: 5
Oil: for deep fry

Method Of Preparation
In a blender add bread. Blend it to make it powder or crumbs. Transfer it to a bowl.
In the same blender add rava, sugar, salt, baking powder and cardamom. Blend it for 1minute.
Add this to the bread.
Add egg and milk and knead to form dough.
Take small balls from it and roll it a log and join the two ends to form a ring.
Heat oil in a pan and fry the rings in medium flame till both sides become reddish brown.
Serve hot with tea.

Note: Be careful while adding milk. Only little milk will be required. Don’t make the dough too smooth.

Tuesday, January 6, 2015

Lemon Cup Cakes

Plain Flour/ Maida: 1 cup
Baking Powder: ¾ tsp
Lemon Essence: 1tsp
Sunflower Oil/ any refined oil: ½ cup
Powdered Sugar: ¾ cup
Lemon Juice: 4tbsp or of 2lemon
Eggs: 2                            
Salt: pinch

Method Of Preparation
Sift all the dry ingredients together.
In a separate bowl add oil and sugar. Beat it.
Now add the eggs and beat again well.
Add the lemon juice together with the essence.
Now add flour little by little and mix well.
Line the muffin tray with muffin cups.        
Pour little batter till the cup is 3/4rth filled.
Preheat the oven and bake at 160 deg C to about 18-22 minutes or till done.

Thursday, December 18, 2014

Irumban Puli/Bilimbi Jam

Recipe source & photo courtesy: Farhana
Irumban Puli/ Bilimbi: 1cup (Washed and chopped)
Sugar: 2 cups (add more if necessary)
Cinnamon powdered: ¼ tsp
Green Color: 1/4tsp (optional)

Method of Preparation
In a pressure cooker add irumban Puli and little water. Let two whistles come.
Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar, color and cinnamon powder to it.
Stir occasionally till it becomes thick.
When it becomes thick start stirring frequently.
Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
When cooled store in air tight container.
Delicious jam is ready.

Monday, December 15, 2014

Mussels/Kallumakaaya dry fry

Kallummakkaya/Mussels: 500gms
Onion: 1big
Tomato: 1small
Garlic: 6cloves
Ginger: 1” piece
Green Chilli: 3
Pepper: ½ tsp
Turmeric powder: ½ tsp
Coriander powder: 1tbsp
Fennel seeds: 1tsp
Salt: needed
Coconut oil: 4-5tbsp
Curry leave: needed

Method Of Preparation
Grind /crush garlic, ginger, chilli and pepper.
 In a wide pan add mussels, chopped onion, tomato, crushed garlic mix, turmeric powder, coriander powder, fennel seeds, curry leaves, salt and 3tbsp coconut oil.
Mix this well with hand. Sprinkle some water.
Keep on flame. When it becomes, hot low the flame and close with a lid.
Stir in between, if it produces more water increase the flame stir and cook.
When the gravy becomes dry add coconut oil and curry leaves and stir and cook for few more minutes.

Switch off the flame and serve hot with rice or chappathi.

Saturday, December 13, 2014

Egg Sandwich

Egg omlete: 3 omletes (just make omelet by adding salt to egg)
Ghee/Butter/oil: for shallow fry
Maida: 5tbsp (make a paste with this by adding water to seal the chappathi)

Method Of Preparation
Take chappathi, keep egg omelet on it and roll it
Seal the edges with the maida paste.
Heat a non stick tawa add 3tbsp butter or oil to it.
Then place the rolled chappathis to it.

Keep in low flame and roll over all sides and add the butter/oil in between and cook till the outer layer turns crisper.

Friday, December 12, 2014

Oreo Sandwiched Cup Cakes

Maida: 1/2 cup
Egg: 4
Sugar: 5 tbsp
Baking Powder: 1/2 tsp
Refined oil: 3tbsp
Vanilla Essence: 3/4 tsp
Salt: a pinch
Oreo biscuits:as needed

Method Of Preparation
Make sure everything is at room temperature.
In a bowl add maida and baking powder and sieve it twice.
Take another bowl and add egg to the bowl.
Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.
Then add vanilla essence and refined oil and beat it again.
Then add maida and fold it without lumps and deflating the batter.
Line the muffin tray with muffin cups.
Pour little batter and add one pair oreo and on top of the oreo add little more batter till the cup is 3/4rth filled.
Preheat the oven and bake at 160 deg C to about 18-22 minutes or till done.