December 23, 2016

Aloo Stuffed Chilly | Chilly stuffed with Potato masala


We can prepare this aloo stuffed chillies easily over the pan / grill / bake with very few ingredients.  Roasted peppers/ chillies stand perfectly alone in flavour, but when you pair them with potatoes and other spices, you're in for a special meal.  Taste great with hot steamed rice / rotis.


Ingredient :
  1. Green chillies (big ) - 6 nos
  2. Potatoes - 3 large sized
  3. Salt to taste
  4. Dry mango powder - 1/2 tsp
  5. Garam masala - 1 tsp
  6. Chilly powder - 1 tsp
  7. Ginger garlic paste
  8. Turmeric powder - 1/4 tsp
  9. Coriander powder - 1 tsp
  10. Coriander leaves
  11. Oil - 2 tbsp
  12. Cumin powder - 1 tsp
  13. A pinch of hing

Method :

1.   Boil the potatoes and peel the skin off.  Smash the potatoes with enough salt.

2.   To the potato mixture, add dry mango powder, garam masala, chilly powder, coriander powder, turmeric powder, ginger garlic paste, coriander leaves, cumin powder, hing and a tbsp of oil.  Mix together without any lumps.

3.   Clean the green chillies and slit each chilly from stem to tip and scoop out the innards.


4.   Stuff each chilly (or pepper) with the potato filling.

5.   Heat 1 tbsp of oil in the pan, arrange the stuffed chillies and cook them on all sides.  

6.   Sprinkle some coriander leaves before serving.


Serve with rice / rotis.

December 21, 2016

Murungai Keerai Paruppu kadayal | Drumstick Leaf Dal Curry


Most of us comfort dish would be simple dal curry. And this is one among my comfort dish with little twist which is healthy and nutricious. While recollecting & renewing our ancient dishes, this reminds me first. Taste of drumstick leaves in the dal with the indian seasonings makes this curry yummy :)


Ingredients :
  1. Drumstick keera (leaves) - handful
  2. Toor dal - 1/2 cup
  3. A pinch of hing
  4. Garlic - 1 pod
  5. Mustard seeds - 1 tsp
  6. Urad dal - 1 tbsp
  7. Fenurgreek seeds - 1 tsp
  8. Chilly powder - 1 tsp ( as per ur spice level)
  9. Turmeric powder - 1/4 tsp
  10. Sambar powder - 1 tbsp
  11. Coconut pieces - 1 tbsp
  12. Salt to taste

Directions to cook :

1.  Pressure cook the toor dal, turmeric powder, garlic & hing. Once cool, smash them & keep aside.

2.  Heat oil in the pan, add mustard seeds, urad dal, fenugreek seeds & drumstick leaves.  Saute for few mins.

3.  Add chilly powder, sambar powder & chopped coconut pieces. Cook them until done.



Serve with hot steamed rice.

December 19, 2016

Whole Wheat Bread !!!


I like to bake my own bread and this is the first time I tired my hands on whole wheat bread.  I followed the recipe from "Jenny can cook" and it came out really tasty and delicious.  But I didn't achieve the dark brown coloured crust, as I covered the bread with foil for 15 mins while baking.  Perfect for sandwich.  



Ingredients :
  1. Whole wheat flour -  2 cups
  2. All purpose flour - 1/2 cup + 1/4 cup
  3. Sugar  - 2 tbsp
  4. Salt - 1 tsp
  5. Rapid rise instant yeast - 1 packet
  6. Warm Milk - 1 cup
  7. Egg - 1 no
  8. Oil - 2 tbsp

Method :

1.   Sieve together whole wheat flour, all purpose flour (1/2 cup), sugar and salt together.

2.   Add rapid rise instant yeast, warm milk, egg and oil to the dry ingredients and knead the dough in stand mixer for 10 mins or by hand for 20 mins.  Add additional 1/4 cup of flour if needed.  Rest the dough in warm place for one hour.



3.   Meanwhile, grease the loaf pan and shape the dough in the pan.  Cover and rest the dough in the warm spot to rise for another one hour or until double in size.

4.   Preheat the oven at 180 C and bake the bread for 30 mins or until done.



Happy Baking :)


December 15, 2016

Fresh Pineapple Kesari !!!


Pineapple kesari is most popular South Indian desserts served during special occasions like festivals & marriages.  This is an easy and delicious dessert made using semolina, water and pineapples. I used  fresh pineapples which taste good than canned ones and flavoured with saffron & cardamom powder. 


Ingredients :

  1. Semolina - 1 cup
  2. Ghee - 3 tbsp
  3. Oil - 1 tbsp
  4. Water - 4 cups
  5. Lemon yellow color - few drops
  6. Sugar - 1 1/2 cups (to taste)
  7. Pineapple essence - 1/2 tsp
  8. Fresh pineapple, chopped - 1/2 cup
  9. Cardamom powder - 1/2 tsp
  10. Nuts (cashew nuts, raisins, badam)
  11. Saffron - few strands

Method :

1.   Heat oil & 2 tbsp of ghee, add chopped pineapple and a tbsp of sugar.  Cook them over medium flame until soft.  Add semolina and roast them slightly.

2.   Meanwhile, warm the water and add saffron, yellow color, sugar and pineapple essence.

3.   Once the semolina is roasted, add the warm water and mix well.  Cover and cook over low flame until done.

4.   In another pan, add 1 tbsp of ghee and roast the nuts.  

5.   Once the semolina is cooked, add cardamom powder and roasted nuts.  


Serve warm.

Note:

First cook the fresh pineapple before adding semolina.  

December 9, 2016

Tomato Soup !!


This homemade tomato soup is creamy, full of flavours and hearty.  Amazingly this tastes awesome and simple to make.  It's warm, cozy and healthy, which is probably the greatest combo for any soup.  I like to serve this warm creamy soup with bread slices. 


Ingredients :
  1. Ripe Tomatoes - 4 medium sized
  2. Garlic - 4 pods
  3. Carrot - 1 small sized
  4. Celery - 1 inch piece
  5. Onion - 1 no
  6. Sugar - 1/2 tsp
  7. Salt to taste
  8. Black pepper powder
  9. Cumin Powder - 1 tsp (optional)
  10. Butter / Oil - 1 tbsp
  11. Coriander leaves for garnishing
  12. Cream for garnishing


Method :

1.   Heat butter / oil in the pan, add tomatoes, garlic, chopped onion, chopped carrot and celery.  Cover and cook for few mins.  Add enough water to cook completely.  Allow them to cool completely.

2.   Add the tomato mixture and blend them to smooth paste.  Sieve the paste and bring it to boil, adding water if necessary.


3.   Add cumin powder, sugar, coriander leaves, black pepper powder and salt to taste.   Cook for few mins till done.  

4.   Garnish it with fresh cream before serving.


Enjoy !!!

December 7, 2016

Iyengar Bakery Style Khara Buns | Masala Buns | Spicy Buns | Savoury Bread


Iyengar Bakeries in Bangalore is famous for these Khara buns.  This is my childhood favourite bakery food.  These buns are very soft, slightly spicy with a lovely taste of fried onion & coriander leaves.  I added fresh dill leaves for more flavour.  I like to serve these buns with homemade tomato soup.  Store the buns in an air tight container for 2 days and refrigerate for 5 days.  


Ingredients :
  1. All purpose flour - 225 gms
  2. Salt - 5 gms
  3. Sugar - 2 tsp
  4. Luke warm water - 125 ml
  5. Luke warm milk - 2 tbsp
  6. Yeast -  1 sachet (7 gms)
  7. Butter - 15 gms
  8. Oil - 1 tsp
  9. Onion, chopped - 1 no
  10. Green chillies - 2 nos, finely chopped
  11. Dill leaves - 1 tsp
  12. Coriander leaves, chopped - 1 tbsp
  13. Red chilly flakes - 1 tsp
  14. Garlic powder - 1/4 tsp (optional)
To Brush :
  1. Milk - 2 tbsp
  2. Melted Butter - 1 tbsp

Method :

1.   Heat oil in the pan, add cumin and finely chopped onions.  Saute till tender.

2.   Add green chillies, coriander leaves and dill leaves.  Allow the mixture to cool completely.

3.   Meanwhile, mix together dry yeast, sugar, 2 tbsp of milk and water.  Keep aside for 15 mins or until yeast becomes frothy.

4.   Knead / whisk together flour, salt, yeast mixture & onion mixture until smooth dough.  Allow it to rest for 5 mins.  


5.   Slowly, incorporate15 gms of  butter and knead the dough for another 20 mins by hand or 10 mins by stand mixer.

6.   Grease the bowl with oil and place the dough covered for 1 1/2 hours in warm spot.  Knead the dough for another few mins.  Divide the dough into 8 equal portions and shape them into buns.  Place them on a baking pan lined up with parchment paper for another 1 hour.  

7.   Meanwhile preheat the oven at 180 C.  Brush the buns gently with milk and bake them for 20 mins or until the top is slightly brown.  Brush the hot buns with melted butter and allow them to cool completely before serving.


Happy baking :)

December 2, 2016

Carrot Kheer | Carrot Payasam !!!


Due to the nutritious benefits, I try to add carrots in my cooking frequently.  Carrot kheer is so easy to make and taste delicious either warm or cold.  By grinding the cashew nuts along with the carrot, makes this sweet rich & creamy.  Perfect for babies from 8 month.  I don't add chopped nuts, when I serve for my baby.  Perfect party menu & both adults / kids will love this delicious kheer.


Ingredients :

  1. Carrots - 2 medium sized
  2. Ghee - 2 tbsp
  3. Milk - 4 cups
  4. Cashew nuts - 10 nos
  5. Sugar - 1/2 to 3/4 cup (to taste)
  6. Cardamom powder - 1 tsp
  7. Saffron strands - 5 nos
  8. Condensed milk - 2 tbsp (optional)
  9. Nuts (Almonds, Cashewnuts, chironji) - 2 tbsp

Method :

1.  Wash and peel the carrots skin off.  Roughly chop them and cook them along with the cashew nuts in water until done.  Allow them to cool completely and grind them to smooth puree / coarsely.

2.   Heat ghee in the pan, add nuts and roast them.  Keep aside.

3.   In the same ghee, add the carrot puree along with milk.  Bring it to boil, until the mixture reduces to half the quantity. 

4.   Add sugar, saffron strands, cardamom powder, roasted  nuts and cook them until you get the desired consistency.

Note :

Addition of condensed milk ( 1 to 2 tbsp) will enhance the taste.


Serve them warm / cold.

November 30, 2016

Peerkangai Poriyal | Ridge gourd Curry


Ridge gourd is a versatile vegetable where the peel and flesh can be used for making different dishes. This peerkangai curry is simple and quick.  This is a great accomplishment for rotis.



Ingredients :

  1. Oil - 1 tbsp
  2. Onion - 2 medium sized
  3. Ridge gourd - 2 nos
  4. Tomato - 1 no
  5. Turmeric powder - 1/4 tsp
  6. Salt to taste
  7. Ginger garlic paste - 1 tsp
  8. Chilly powder - 1 tsp
  9. Coriander powder - 1 tsp
  10. Garam masala - 1 tsp
  11. Coriander leaves for garnishing

Method :

1.   Peel the ridge gourd skin and cut them.  Keep aside.

2.   Heat oil in the pan, add finely chopped onions and saute till tender.

3.   Add turmeric powder and ginger garlic paste.  Saute.


4.   Add chopped tomato, chilly powder, coriander powder and chopped ridge gourd.  Cook them till done.  It takes 10 mins on low-medium heat without covering the lid.

5.   Add garam masala and cook for 2 mins. Garnish it with coriander leaves.


Serve with rotis.

November 28, 2016

Homemade Coconut Milk & How to store them for longer use !!!


Coconut milk is extracted from the coconut meat & water.  This milk is sold canned for use in Thai & Asian Cuisine or for flavouring desserts.  Homemade coconut milk is soo easy to make & taste great in smoothies, curries and kheer.  We can store the coconut milk for 4 days in the fridge and for longer used I generally freeze it.  Coconut milk is a nutritious beverage for kids as well.


Ingredients :

  1. Shredded coconut - 1 medium sized
  2. Water - 1 1/2 cups Plus 1 cup Plus 1 cup
Method :

1.   Blend together shredded coconut and 1 1/2 cups of water for 3 mins on high.  Strain the coconut milk and this is thick & creamy coconut milk.  Save the grounded coconut.

2.   Add one more cup to the coconut again.  Blend them again and strain them for thin coconut milk.  

3.   Repeat the step again with another cup of water.  This is third thin coconut milk.


Usage:

1.   Thick coconut milk can be used for making curries / graves / Biryani / Pulav.

2.   I use thin coconut milk for making kheer / payasam / smoothie / milkshake.

3.   I use the third thin coconut milk for my baby food.


How to Store :


1.  Transfer the coconut milk to a plastic storage container. Seal the container with a tight-fitting lid.
2.  Store the coconut milk in the refrigerator for four to six days. For long-term preservation, store the coconut milk in the freezer for up three months.
3.  Thaw frozen coconut milk in the refrigerator for 24 hours before using it.
4.  Stir the milk to recombine it immediately before use. A thick layer of milk rises to the surface during both refrigeration and freezing.
Enjoy !!!

November 26, 2016

Vegetable Biryani using coconut milk


Vegetable biryani is one of my comfort lunch menu.  Coconut milk is the main ingredient in this  biryani which adds up the flavour & taste delicious.  Serve it simple with onion raita or with vegetable curry / lamp curry / chicken curry.  I use pressure cooker for making this biryani but without using the weight(whistle).  We can use either basmati rice or raw rice, but I personally like basmati rice for this dish.  Less time consuming but taste awesome !!!!


Ingredients :
  1. Oil / Ghee - 3 tbsp
  2. Basmati rice - 1 cup
  3. Cinnamon stick - 2 nos
  4. Cloves - 3 nos
  5. Cardamom - 2 no
  6. Bay leaf - 1 no
  7. Star anise - 1 no
  8. Onion - 2 medium sized
  9. Tomato - 2 nos
  10. Green chillies - 2 no
  11. Ginger garlic paste - 1 tbsp
  12. Turmeric powder - 1/2 tsp
  13. Salt to taste
  14. Vegetables (Carrot, beans, cauliflower, green peas, potato) - 1 cup, chopped
  15. Chilly powder - 1 tsp
  16. Yoghurt - 1 tbsp
  17. Garam masala - 1 tsp
  18. Coconut milk - 2 cups (I used thin coconut milk)
  19. Lime juice - 1 tsp
  20. Mint leaves 
  21. Coriander leaves 
  22. Cashew nuts - 1 tbsp

Method :

1.  Heat oil/Ghee in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, bay leaf and star anise.  Add finely sliced onions and saute till tender.

2.   Add ginger garlic paste, turmeric powder and salt to taste.

3.   Add finely chopped tomatoes and vegetables.  Saute.

4.  Add yoghurt, chilly powder, garam masala, mint leaves and coriander leaves.  

5.   Meanwhile. soak the basmati rice in enough water for atleast  10 mins.  Add basmati rice to the above mixture.


6.   Add coconut milk, finely chopped mint leaves, coriander leaves, lime juice and roasted cashew nuts.  Adjust the salt if necessary.  

7.   Cover and cook on medium high flame for 4 mins and simmer the heat to low and cook them for another 10 mins.  (I used pressure cooker but without whistle)

8.   Once done, drizzle some ghee and garnish it coriander leaves.  Sometimes, I used bread croutons for garnishing too.


Serve with raita / curry.

November 23, 2016

Garlic Infused Chicken Curry


Garlic infused chicken curry taste great with naan / rotis / fried rice.  Garlic and chicken blends so well in this dish.  Chicken thighs are perfect for this recipe BUT breast can also be used.  Perfect meal is here at your fingertips.  This is soo good, you guys   HAFTA TRY THIS !!!


Ingredients :
  1. Chicken - 1 kg
  2. Salt to taste
  3. Garlic - 1 whole fig
  4. Oil - 3 tbsp
  5. Cloves - 3 no
  6. Cinnamon stick - 1 no
  7. Onion - 3 cups
  8. Tomato puree - 1/2 cup
  9. Coriander powder - 2 tsp
  10. Water 
  11. Coriander leaves for garnishing

For first marination :
  1. Salt
  2. Pepper powder - 1 tsp
  3. Lemon juice - 1 tbsp
  4. Turmeric powder - 1/2 tsp
Mix all the ingredients and marinate the chicken pieces for 30 mins.

For second marination :
  1. Garlic - 1 whole fig, roughly chopped
  2. Ginger - 1/2 inch piece
  3. Red chillies - 5 to 8 nos (Soak it in water for 10 mins)
  4. Plain yoghurt - 1 tbsp
Grind together garlic, ginger and red chillies with little water to smooth paste.  Marinate the chicken with this paste and yoghurt for another 30 mins.    

Method :

1.   Add oil, cloves, cinnamon stick and finely chopped garlic and then switch on the flame.  Add finely chopped onions.  Saute till tender.

2.   Add marinated chicken and cook covered for 10 mins.

3.   Add coriander powder, tomato puree and salt to taste.  Cook them over medium flame until done. 

4.   Add enough water depending upon the gravy consistency you desired.  Skip water for dry curry.

5.   Finally, garnish it with coriander leaves.


Serve with fried rice / naan.
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