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.
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