January 31, 2011

Elephant's foot (Karna kizhangu) Fry

fry 1

Ingredients :
  1. Elephant foot - 500 gms
  2. Oil - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Urad dal - 1 tsp
  5. Curry leaves - 1 tbsp
  6. Turmeric powder - 1/4 tsp
  7. Chilly powder - 2 tsp (to taste)
  8. Garam masala - 1/2 tsp
  9. Salt to taste
fry 2

Method :

1.   Partially cook the elephant foot in the salted boiling water.  Drain the water & keep aside.

2.   Heat oil in the pan, add mustard seeds, urad dal & curry leaves.

3.   Add half cooked vegetable, turmeric powder, chilly powder & salt to taste.  Fry them over low flame till crispy & fully cooked.

4.   Finally, add garam masala & switch off the flame.

fry 3

Serve warm.

January 24, 2011

Drumstick leaves Raagi Roti

roti 1

Very healthy way of adding vegetables & drumstick leaves to our daily routine.  Pravin is not a great fan for raagi flour rotis intially but nowdays it has become most wanted breakfast menu especially during the weekends.  Addition of  vegetables brings in more flavour & taste absolutely superb.  Perfect for kids & diabetic friendly dish as well.

Ingredients :
  1. Raagi flour - 1 cup
  2. Onion - 1 no
  3. Green chillies - 2 nos
  4. Curry leaves - 1 tbsp
  5. Corriander leaves - 1 tbsp
  6. Channa dal (Soaked in water for 1/2 hr) - 1 tbsp
  7. Coarsely grounded peanut - 1 tbsp
  8. Grated Vegetables (Carrot, cucumber) - 1 cup 
  9. Murungai keerai (Drumstick leaves) - 1/2 cup
  10. Salt to taste
  11. Oil for frying
roti 2

Method :

1.   Mix together raagi flour, finely chopped onions, curry leaves, corriander leaves, drumstick leaves, green chillies, soaked channa dal, grounded peanut, grated vegetables & salt to taste.

2.   Make a dough without using water.  Divide & shape the dough to equal round balls.  Roll the dough between the wax paper & cook them in the hot pan.  Apply some oil arround the edges & cook till done.

roti 3

Serve it with hot & spicy chutney.

January 17, 2011

Quark Stollen

stollen 1

This time I made both fruit cake & stollen for this new year.  I soaked the fruits in the rum for one week.  Little different from regular stollen, as I used quark in this preparation.  It taste delicious.  

When the stollen has cooled down completely on the cake rack, wrap it first in aluminium foil, then a plastic bag, for instance, a freezer bag.  If stored in a cool and dry place, the stollen will remain fresh for up to 4 weeks and the aromas of the fruit and spices will develop fully.  Perfect for parties.

Ingredients :
  1. Rum - 100 ml
  2. Raisins - 1 1/2 cup
  3. All purpose flour - 500 gms
  4. Baking powder - 1 sachet
  5. Sugar -  1 cup
  6. Vanilla sugar - 1 sachet
  7. A pinch of salt
  8. Vanilla extract - 1 tsp
  9. 1 pinch each cloves, ginger, cardamom, nutmeg, cinnamon powder
  10. Grated orange zest - 1 tsp
  11. Eggs - 2 no
  12. Butter - 200 gms
  13. Low fat quark - 250 gms
  14. Ground almonds - 250 gms
  15. Candied lemon peel & orange peel - 1/2 cup
For coating & sprinkling :
  1. 100 gms butter
  2. Icing sugar - 50 gms
stollen 3

Method :

1.   For the dough, pour rum over the raisins and leave to soak overnight ( I soaked it for 1 week).

2.   Line the baking sheet with baking parchment.  Preheat the oven about 250 C.

3.   For the dough, mix the flour and baking powder together.   Add the other ingredients for the dough (except for the almonds, candied lemon peel and candied orange peel) and knead everything.

4.   Then knead the almonds, candied lemon peel, candied orange peel and soaked raisins into the dough on the lightly floured work surface until all the ingredients are well incorporated.

5.   Roll out the dough to make a square.   Roll up the dough, starting from the long side, then with the rolling pin make a depression lengthways.  Now fold the left side over the right side but slightly offset.  Again using your hands, make a bulge lengthways along the middle. 

6.   Place the stollen on the baking sheet and put this in the bottom third of the preheated oven.  Bake the quark stollen for about 55 mins.

7.   Melt the butter in a small pan.  Brush the stollen with half the melted butter immediately after you have taken it out of the oven and sprinkle half the icing sugar on top.  Put the stollen on a cake rack to cool a little.  Then repeat the same with the remaining butter and icing sugar.

stollen 2

Serve with tea.

January 10, 2011

Sweet Sooji halwa in Jaggery sauce

halwa 1

Wish you all a happy & prosperous New Year.  Starting this year with this sweet sooji halwa which taste unique & delicious.  My mother makes this very often & use this as a stuffing for the boli as well.  Either way it taste awesome :)

Ingredients :
  1. Sooji / Rava / Semolina - 1/2 cup
  2. Jaggery - 1/2 cup (more or less depends on ur sweet tooth)
  3. Milk - 1 cup
  4. Water - 1/2 cup
  5. Nuts (cashewnuts, raisins, almonds) - 2 tbsp
  6. Cardamom powder - 1/4 tsp
  7. Ghee / clarified butter - 2 tbsp
halwa 3

Method :

1.   Dissolve the jaggery in 1/2 cup of water & filter it.  

2.   Heat  ghee in the pan & roast the rava till light brown in color.  Add jaggery water followed by milk.  Simmer the heat & cook until you get the desired consistency.

3.   Meanwhile roast the nuts in ghee & add it to the halwa along with the cardamom powder.


halwa 2

Serve warm.
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