Samayalarai

Cooking is divine...

Sunday, 31 January 2010

Petit Pains Au Lait

I am an ardent lover of this Blog, and I love her blog, she is my inspiration and mentor in my baking and the experiences going through each time I bake something, and I love it!!, Many many thanks to her. So....? , wondering who she is, that is Aparna of My diverse Kitchen, well, I have joined so many groups just to bake, I told aparna once that the only way I could start baking was joining these groups!!, she encouraged me and wrote to me that I should take everything in an easy pace and here I am, enjoying the art of baking!!, thanks Aparna, for your encouragement. 
Coming back to my Bread, every time I wanted to post something to the #BBD (Bread Baking Day), which is for theJanuary 2010, Baking Bread for a Birthday Party hosted by Jamie of Life is a feast. Again I should say I went to her blog sometime ago when we baked for Daring Bakers challenge, I was so amazed by her write ups and the photographs she posts which are so apt to her write ups, you must visit her blog, you will definitely love it, and her baking & photography are too good too.., As I wanted to participate in this I baked these small french rolls(?), well not exactly I did not make them into rolls, because I forgot the title!!!! :), to send it to her birthday party, I hope she might at least give a glance to it.  I couldn't think anything as I had just a day left and here the weather is cold, it takes such long hours for the dough to raise!!, Thank God!, this one did within a day, I made the dough yesterday and it raised by evening today!! and the second raise was also quite quick actually and apparently I baked it just around 9:30 in the night !!
I love these French breads, they are made of milk and they are quite sweet, like the ones I get in Bangalore, the Broiche rolls are so nice. Someday I want to try them.
I made this from a Book by Christine Ingram and Jennie Shapter and is called The Book of Bread. They say that These are classic French round milk rolls have a soft crust and a light, slightly sweet crumb, and says won't last long!!, Well, should I say it was quite true, My kids loved it and wanted to eat two more!!, I had to stop them as it was late in the night and they had their dinner already.
I was so happy that it turned out quite well, soft inside and of all the things I always dread is has it baked well, and it actually was, thank God!! for that, My hubby said it was quite nice and does goes well with coffee. Jamie I do not know you like it not or not but I made this for you, even though I can't send it you, wishing you a very happy birthday, and many more birthdays to come by....here is to you.....

PETIT PAINS AU LAIT

Ingredients:
  • 450 gms/4cups unbleached white Bread flour
  • 10ml/2tsp salt (1 tsp salt)
  • 15ml/1 tbsp Caster sugar (1/4 cup caster sugar)
  • 50gm/2 oz/ 1/4 cup butter, softened
  • 15g/1/2 oz fresh yeast (1 tbsp fast action yeast)
  • 280 ml/ 1 cup milk, lukewarm
  • extra milk for glazing
METHOD:
  1. Lightly grease 2 baking sheets. sift the flour and salt together into a large bowl.  Stir in the sugar.  Rub the softened butter into the flour.
  2. To 4 tbsp of luke warm milk add yeast whisk it well and leave it to froth up, then add the remaining milk, then pour into the mixture and mix into a soft dough.
  3. Turn out on to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. place in a lightlly oiled bowl, over with lightly oiled clear film and leave to rise, in a warm place, for 1 to 1 & 1/2 hour or until it is doubled in bulk.
  4. Turn out the dough on to a lightlyh floured surface and gently knock back, Divide into 12 equal pieces, shape into balls and place them on the baking sheets giving them space to raise again
  5. Using a sharp knife, cut a cross in the top of each roll, cover with lightly oiled clear film and leave to rise, in a warm place, for about 20  minutes, or until double in size.
  6. Preheat the oven to 200 degrees/400 degree F/ Gas Mark 6.  Brush the rolls with milk and bake for 20-25 minutes, or until Golden.
My verdict: They were lovely to handle but the onlly variation I did was as I have indicated next to the ingredients in red colour and then I made them into small squares, at one end I put chocolate chips folded half way through then placed some more chocolate chips on them and folded the other end of it by covering the chocolate chips on the top of it and made it into long rolls tapered at either end and slashed the top not too much as indicated as they were so fluffy.  As I told I used more sugar than the quantity indicated and less salt, I wanted it bit more sweeter as it goes well with the family trend.
One another thing I wanted to send by baking to yeast spotting of wildyeast, So, here I am sending this to Yeast spotting.

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Saturday, 30 January 2010

Mustard Leaves with Paneer and peppers subzi

MUSTARD LEAVES WITH PANEER AND PEPPERS SUBZI (GRAVY)

Every time I think of making chapatis I think of making something different subzi to accompany with it. After coming  here my creations have lost its limitations, everyday I want to cook something different, try to change the old recipes or try to Google through and see if I can find something different to cook, Thank to God! I have a lovely family and friend who always inspire in my crazy to cook!!.
Today my son had downloaded the film I wanted to watch ardently and very eagerly after going through lot of bloggers talking about it, as I not cinema going person, with my headache problems if I need to watch anything I stick to my Idiot box or computer!!
Hubby usually get some movies from shops are watch something online when ever I have time, After coming here my first movie I went was ''2012'', mm.., not very exiting it was!!, It was more like a sci-fi, well, coming back to the movie I watched today was ''Julie & Julia'', Oh! yes, I liked it so much, because I love cooking , and trying out new recipes and the most impressing character was Julie, who is so inspired by Julia child, and I was telling my kids yes, I think from today I am going to post one recipe each day, and one more thing that I was so impressed was Julia child's love for food, how very interesting to see her enjoy the food she is offered or prepared, then I remembered my sister's MIL say 'A person who loves his food and enjoys it with utmost interest and ardently loves it, will be a very good cook' how very true ? sometimes I have wondered whenever I remember that I am really not that way!!,
Oh! my God! I really wrote a big write up about this, let me come back to this recipe, this recipe I escpecially made to post to yasmeen's blog, where she is hosting this bitter better recipes!!, Like it or not I love anything bitter my favourite veggie is bitter gourd, fenugreek leaves.









INGREDIENTS:
2  Bunches of Mustard Green Leaves (Sarson)
150 gms shop bought paneer cubes
1 big yellow pepper
1 big Red pepper
3 to 4 tbsp of oil
salt as required
MASALA TO THE GRAVY  GROUND INTO PASTE
1 tsp of Chana dal
1 tsp of urad dal
1/2 tbsp of Coriander seeds
1/2 tsp Cumin seeds
5 Red chillies
1 medium sized onion
2 Large Tomatoes
4 to 5 cloves of garlic
1'' ginger
2 to 3 flakes of tamarind
5 to 6 sprigs of coriander leaves

METHOD:
  1. Wash mustard leaves and chop them and cook them in enough water, drain the water into a bowl do not throw away the water, keep it for future use, allow it cool and grind them into a paste.
  2. Chop the peppers and allow the frozen paneer to come into room temperature.
  3. Take a wok then wash the skin of vegetables, fry or kind of cook it with water, with a lid on until they kind of change colour slightly and the water completely drains out, keep it aside.
  4. Take a wok add a tsp of oil then fry all the ingredients in the Masala to the gravy category fry each one of them  until the dals change colour and onion becomes translucent and  even the tamarind flakes too, to be roasted, Grind all these into a smooth paste.
  5. Heat around 3 to 4 tbsp of oil in a kadai, add mustard seeds when they splutter add the chopped peppers and saute it until it is cooked 1/2 way then add the mashed mustard leaves with the water kept aside.
  6. Add the ground paste to the above mustard leaves gravy, mix well, and allow it boil with enough water and required quantity of salt.
  7. Meanwhile when it is boiling take another wok, with a tsp of oil and fry the paneer cubes till it is slightly golden in colour add paneer cubes immediately to the boiling gravy
  8. Once the gravy starts boiling add the sauted paneer cubes, keep an eye the gravy starts thickening mix well, give it few more minutes stirring now and then so it doen't get stuck to the bottom.
  9. The gravy is ready to serve now with side of your choice, pulkas, rotis, puris, rice...
NOTE: Just remember that the chillies I use are different from yours, so you must know how good is yours, I mean how spicy is yours and add it as required, because one or two of my friends said, the spicyness was less, I had to tell them that chillies differ, so you are the best judge on how to use them, and you might need a little variation in every recipe where masalas are concerned. Please adjust masalas to your taste.

My verdict: you must be wondering why I am writing a verdict to my own recipe, actually yasmeen has asked the participants to tell how we bar the bitter taste when we are doing our bitter dishes, I think using tamarind in a bitter veggie/greens recipe neutralizes the bitterness of the vegetables, you can use Tamarind, Amchur powder, Lemon/Lime juice etc., and adding sugar, jaggery helps too...
Googling in the net I found some of this information about these Mustard Greens have the three antioxidants Vitamin A, E and C, They say that they are beneficial for heart, cancer, arthritis, asthma and to even menopause problems. They are also rich in Magnesium, vtiamin B6, excellent source of Calcium.
It also said that people having very high kidney and gall bladder related problems should try to avoid this as mustard greens contain very small amounts of oxalate, when oxalate becomes too concentrated in body fluids they crystalize and cause health problems. I am not a authority on these, I thought I will just share this with you. check out with doctors and professionals on health care issues and on your diet.

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Cous cous Dosa

Dosa's are one such Tiffin where in you don't have to worry that it might not turn up well, when you change the basic recipe, that is what I feel and I have always told my friends and family, I never am scared when I change my dosa recipe, the only time I get worried are Idli's, They are a challenge to cook!!.
let me come back to this recipe, when I got up in the morning I was wondering what shall I make when my kids come home, I first started thinking I will make something like a upma with cous cous, but ended up making this dosa!!
Cous cous is a versatile alternative to rice or pasta, it is Durum wheat semolina, it can also be used in cold salads or with roasted vegetables, it is quite yummy and is rich in proteins.
Cous Cous Dosa
Ingredients:

  • 1 & 1/2 cup Cous Cous

  • 2 cups Raw Rice

  • 1/2 cup Moong dal

  • 1/4 cup Chenna dal

  • 1/4 cup Urad dal

  • 1/4 cup Tuvar dal

  • 1 tbsp Fenugreek seeds

  • 1/2 Cup Rice flour
METHOD

  1. Wash and soak Rice, seeds and dal saperately for 3 to 4 hours.

  2. Soak Cous in enough water, you will be surprised to find it becomes so much that it keeps absorbing lot of water you can pour more water and soak it well say you use 3 times the cous cous in the recipe.

  3. Then grind them all together as we grind for dosas

  4. Add salt as required

  5. Take them out and add Rice flour to it and mix well without any lumps, 

  6. Make dosas and check if they are coming out well and add water as required and cook dosas on the girdle on both the sides

  7. These Dosas can be made immediately

  8. You can even reduce the soaking time as the dals just require just 2 hours of soaking and then of course cous cous too, they are quite quick too.

  9. If you soak early in the morning (6 am), you can make dosas by around  10 O' Clock.

  10. Enjoy the very healthy dosas with sides of your choice.

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Dal Kofta with Tomato Curry By the Book

This is an other Recipe from my good old book where I have written so many recipes, where I keep writing lots and lots of recipes collected from mom, aunts, mannis, family and friends, my creations, and my tweaked recipes etc., Here I go with my recipe..

DAAL KOFTA WITH TOMATO CURRY



Ingredients for Koftas
  • 250 gms of Moong daal /Hesaru Bele
  • 2 cups of mixed chopped vegetables (cauliflower,beans,peas,carrots,capsicums)
  • 3-4 green chillies
  • salt to taste
  • oil for frying
METHOD:
  1. Soak Moong dal washed and soaked for 2 hours, drain all the water completely and grind into a smooth paste without any water, if it doesn't grind add a tbsp of water and grind, it is important to add very little water, if you add more water it starts absorbing more oil.
  2. Then cook cauliflower, french beans, carrots, peas and drain all the water from them do not throw the water but keep it aside for future use.
  3. Then wash wipe and chop the capsicums and add them directly do not cook them.
  4. To the finely ground moong dal paste add all the cooked completely drained veggies and capsicum mix well, with salt to taste and with little coriander leaves finely chopped.
  5. Take a wok and heat oil for frying using a spoon or your hand drop small whole walnut sized balls into the wok and fry until cooked
  6. Drain them in kitchen towel and keep aside.

TOMATO CURRY



Ingredients for Tomato Curry
  • 7 to 8 Ripe Tomatoes
  • 1/4 cup /cottage cheese mashed (paneer)
  • 2 medium sized Onions
  • 1'' Ginger
  • 5-6 cloves of Garlic
  • 2 tbsp Red Chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp of turmeric powder
  • 1 tsp Garam Masala powder
  • 1 tbsp of tamarind juice or 1 tsp Amchur powder
  • few sprigs of coriander leaves to garnish
  • 4 tbsp of oil
METHOD
  1. Grind Onion, ginger and garlic into a fine paste and keep aside
  2. Take water in a loarge bowl and put tomatoes into it and remove their skins once well cooked, this is called blanching, and then chop into one or two pieces and allow it to cool
  3. Once they are cool grind them into a smooth paste
  4. Heat oil and fry the onion paste till brown (that actually takes some time!!).
  5. Add the ground tomatoes once they start boiling add chilli powder, coriander powder, garam masala powder, turmeric powder, Tamarind or Amchur powder and salt to taste.
  6. Add the mashed cottage cheese (paneer).
  7. Mix well and cook for further five minutes.
  8. Add the water from the kofta recipe which you had kept aside when drained, mix well and allow it to boil for further five minutes
  9. Now add the koftas and allow it to boil once or twice, add a little bit of Garam Masala powder and garnish with coriander leaves and serve hot with puris, chapatis, pulkas or Rice.
Here is my Books which I keep writing my recipes most of them are my mom's recipes, she never gave me her book, but, I started writing these books when I was doing my 10th!!, I always loved cooking, I used to cook for friends and family but not authentic south Indian but mostly north India dishes which had a strong flare then, and to sisters friends for their school and college leaving parties!!, My collections contain both authentic, my own creations and my tweaked recipes. I had some books on cooking  I do not remember the names , but of course I had a book of Mallika Badrinath I think it was her Rice varities, which is all in my mom's house. May be some day I might bring them here, but I was thinking let me finish all the cooking from my collection of recipes and the most loved friend now is my Internet with lot of colourful pictures from my blogger friends, where my Book Marked recipes are becoming like great wall of china!!!!, Here are some of Bread, and other baking books I have collected coming here!!,
When I was going through my books I was so amazed to see that I have written recipes on baking doughnuts, toffee, bread pudding and what nots!!, where in I think I had no idea I might be baking these things, and I was going to live in UK and start a blog and enjoy trying so many baking recipes!!
Now you must be wondering why am I writing all this, Lata Raja of Flavours and taste, tagged me in this called Cooking by book started by Jayashree of My  experiments with food, thanks lata for remebering me,


Those of you who love to participate in this can join in and link back your post to Jayashree's, I hope my lovely readers will keep this rolling on, if you have most loved books you enjoy reading and cooking from them it may be anybook.
Thanks friends I did enjoy this, as I always wrote in my reicpes that I got this from my book collection is now to display.

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Wednesday, 27 January 2010

Gluten Free Graham Wafers and Nanaimo Bars for Daring Bakers's Challenge January 2010

Hi everybody, Hope you all had a lovely weekend, I had a good one making these gorgeous Nanaimo Bars for the Daring Baker's Challenge !!, The best of this challenge was I made them very early and ready to post!!, and the Graham wafers which I baked on Friday night was over by Saturday Night!!, so, just think how good this one was !!, If anybody has a sweet tooth they would love just like my family !! well, coming back to the recipe and its origin...........
This is the first Daring Baker's Challenge of 2010
Nanaimo Bars are a classic Canadian desert created in none other than Nanaimo, the British columbia pronounced as Nah-Nye-Moh (Nanaimo), so says our Host Lauren of Celiac Teen.
The January 2010 Daring Baker's Challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 cookbooks by Heidi swanson and city of Nanaimo
The Graham Wafer recipe Lauren has adapted it to gluten free, check 101 cookbooks for many more mouthwatering recipes, I love most of her baking and her write up to.
These bars have 3 layers a base containing Graham crackers, cocoa, coconut and nuts, a middle custard layer and a topping chocolate. Here are my Graham crackers and Nanaimo Bars.

GLUTEN FREE GRAHAM WAFERS AND NANAIMO BARS






Ingredients for the Graham Wafers and Nanaimo Bars I will give them here but for a details on how to make them visit here
For Gluten Free Graham Wafers
  • 1 cup (138g) Sweet rice flour (also known as Glutinous rice flour)
  • 3/4 cup (100g) Tapioca Starch/Flour
  • 1/2 cup (65g) Sorghum Flour
  • 1 cup (200g) Dark Brown Sugar, Lightly packed
  • 1 tsp Baking soda
  • 3/4 tsp Kosher salt
  • 7 tbsp (100g) Unsalted Butter
  • 1/3 cup honey, Mild-flavoured such as clover
  • 5 tbsp whole milk
  • 2 tbsp Pure Vanilla extract
NANAIMO BARS
Bottom Layer
  • 1/2 cup (115g) Unsalted Butter
  • 1/4 cup (50g) Granulated Sugar
  • 5 tbsp Unsweetned Cocoa
  • 1 Large Egg, Beaten
  • 1 & 1/4 cups (160g) Gluten Free Graham Wafer Crumbs (see previous recipe)
  • 1/2 cup (55g) Almonds (finely chopped)
  • 1 cup (130g) Coconut (shredded, sweetened or unsweetened)

Middle Layer
  • 1/2 cup (115g) Unsalted Butter
  • 2 tbsp and 2tsps Heavy cream
  • 2 tbsps Vanilla Custard Powder
  • 2 cups (254g) Icing Sugar
Bottom Layer

  • 4 Ounces (115g) -Semi sweet chocolate
  • 2 tbsps (28g) Unsalted Butter
My Verdict: Graham Wafers were so easy to bake they just came out within 20-25 minutes and I think I got around 35 to 40 of them, The two things I changed to the original recipe was I did not use egg as mentioned but I used 1 tablespoon of Flax seed and Goji Berries milled (powdered) to substitute the egg with 3 tbsp of warm water, and the other thing I used was a fist ful of Pistachios grounded with the custard powder gave it a nice taste (as I love Pistachios), I did not make thick Bars but slightly thinner in size!!
Last but not least the Graham Wafers were a big hit with my kids I baked them on Friday night and saturday night it was all gone, I had to hide 2 of them for my husband to taste as it was who gave me a great encouragement in making these, as he took me to the Asian shop and reminded me to buy the flours!! and when he tasted them when he was back home on sunday and said they were really nice and asked for more!!, I had to tell him that it was just gone.
Thanks Lauren for this beautiful recipe for the year to start with.............
One last look at my lovely Nanaimo Bars, do try them, and never forget to look into the other Daring Bakers and their lovely creations

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Saturday, 16 January 2010

Cherry Tomato Bondas

I made this snack few days back, when the snow was falling and the temprature going down, calling for nice fried items everyday, I think the 3 weeks including with my children's term vacation, I had been very very busy with making lot of things and eating lot of oily food !!, I need to get my cholestrol checked !!, I think it's been so many years since I did lot of pakodas, bondas, bajjis etc., like this, Oops coming back to the recipe, Cherry Tomatoes are small Tomatoes which are in the size of a marble or a little bigger than a marble, or should I say size of cherries!!, they are usually used here with salad leaves and salads which are just eaten raw !!, I love to eat them the same way with some salad leaves and with some other raw veggies, One day my friend H was saying that he had eaten them as Bondas, and now I forget where !!, that inspired to try making Bondas out of them, The only thing I did as an extra was I cut them in half and filled it with onions and carrots and they just disappeared as they came on the plate!, Only my twin daughter did not like it because she doesn't like tomatoes!!, I usually grind them or chop them into tiny bits when using them in other dishes as she picks them if she gets to see them !!

CHERRY TOMATO BONDAS WITH FILLING














INGREDIENTS:
  • Cherry Tomatoes
  • Bengal Gram Flour/ Kadale Hittu/chickpea flour
  • Pinch of Baking soda
  • Salt as required
  • chilli powder as required
FOR THE FILLING:
  • 1 Large chopped Onion
  • 1 Medium sized carrot skin peeled and grated
  • chilli powder to taste
  • salt to taste
  • 7 to 8 sprigs of Fresh Coriander leaves finely chopped
  • Lime accordingly to taste which is optional
METHOD:
  1. You must have noticed in the recipe that I have not mentioned the quantity as I did not measure !!, You all must have done lot of Bondas, Bajjis, so I thought no need to write the quantity.
  2. Sieve the Gram flour with salt and chilli powder, If you take around 1 cup you might need 1to 1 1/2 tsp of salt and 1 tbsp of chilli powder, and also Baking Soda, it actually vaires according to the taste of each and every person, as I like a bit spicier I might have added 1 and 1/2 tbsp of chilli powder, it is entirely up to you to guess !!
  3. Once you have mixed everything well add water to the consistency of thick Dosa Batter (before adding more water to make it to Dosa Spreading consistency) or thick pancake batter or Idli batter, as you need to dip tomatoes into the batter and it should have a thick coating before you drop them into oil for deep frying.
  4. If it is too watery it will not coat to the Tomatoes and run away spreading every where in the oil !!, so just check when you dip it and put then put it in the oil.
  5. It is just like making Aloo Bondas, nothing special, Soda, gives a little fluffyness to it that is it makes it swell nicely !!
  6. Next for the filling, Mix all the Ingredients mentioned in the Filling, cut the Bondas the serve them immediately.
FEW TIPS:
One important thing to note is,  leaving salt, mix all the other Ingredients in the fillings list, But  if you mix salt and keep it aside the onions start giving out water and it becomes quite soggy before serving.
Just before serving add salt mix and then serve.

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Friday, 15 January 2010

Moong Dal Halwa for Indian Cooking Challenge

To all my dear friends and readers a very happy Makara Sankranthi, I wanted to post with my Chakkarai Pongal ( Sweet Pongal), but as always I am very late with everything, thank God!, I am at least posting this Indian Cooking Challenge recipe on time !!, This recipe of course is for Inidan Cooking Challenge, this time challenged by Srivalli of  our spicing your life, who has challenged all the members to make this Halwa, which has been passed down to Simran of foodiezone by her mom!!, That's the best part of the challenge, some dishes which are handed down by elders, which  are always more tasty and have lot of tips , which gives the best result. 

MOONGDAL HALWA



Srivalli had posted 2 recipes, I tried only one recipe which is used with Khoya, I am posting that recipe here.

INGREDIENTS:
Split Moong dal (Green gram dal) - 1 cup
Sugar - 3/4th cup
clarified butter - 1/2 cup
Khoya - 1/2 cup
cashew nuts and raisins for garnishing

Soaking time: 3 to 4 hours
preparation: 15 min
cooking time : 30 -45 minutes

METHOD
Lightly roast the 1 cup Moon dal, wash, soak and be ground to fine paste adding very little water. Take a thick bottom pan, heat 1/2 cup Ghee and fry Moong dal paste till it turns brownish and realease the ghee, Add Sugar and Khoya.
Stir fry until both the sugar and knoya are well absorbed turn off the heat, then mix in cashewnuts and raisins.

My Verdict: I tweaked the recipe little bit I wanted to make it the above said way as I love khoya, but I had no Khoya, and I had only 3/4th cup Moong dal as I had only so much left, because of snow I was not able to go to Asian shops, So, I used 3/4th cup of Moong dal, 3/4 th cup sugar, and 340gms Sweetened Evaporated Milk, and other Ingredients as suggested, I fried Moong Dal as said in the recipe and soaked it for around 2hrs, usually they become soft very soon within 2 hrs, then grinded it softly without any water, but added little bit of evaporated milk to make it into a soft consistency then poured the remaining milk and ground dal mixed well and started stir frying until it starts thickening then added the sugar until they were well absorbed, and stir fry it until it turned into halwa consistency and garnished with cashewnuts and raisins, with a pinch of cardamom powder and nutmeg powder.
We all enjoyed it very much, thank you valli and Simran for the recipes.

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Saturday, 9 January 2010

Spirali with Home made Pesto

My kids love pasta, sphagetti's so much some time it makes life more easier, when I have to rush these are the most convenient dishes you can prepare, which they like to plunge into with cheese, I am not really a big fan of these but I can manage if there is nothing to eat or once in a while!!, Love to eat everything spicy, it is my comfort when it comes to food, when you have sauces ready in the fridge you can make these any time, I have been planning to post these from quite sometime but never had time to do it as always, so with hubby at home and cooking for us all I have lot of time at hand to contribute to my lovely blog!!, some dishes which are still in the draft mode, lying in my lists....
I got this pesto recipe from a vegan book by Nicola graimes
let me come to my lovely spirali and home made pesto recipe here how it goes....


SPIRALI WITH HOME MADE PESTO



INGREDIENTS:
Making Pesto Sauce:
  • 25g/1 oz fresh Basil leaves
  • 10g/1/4oz mint leaves
  • 2 large gralic cloves
  • 15 ml/ 1 tbsp Dijon mustard powder
  • 25 g/ 1oz / 1/4 cup pine nuts
  • 60ml/4 tbsp extra virgin Olive oil
  • juice of 1/2 Lemon
METHOD:
To make the pesto, puree the basil, mint, garlic, mustard, pine nuts, oil and lemon juice in a food processor or blender. To a smooth paste like consistency and set aside.

INGREDIENTS:
To Make Spiralli:
  • 3 medium sized potatoes
  • 3/4 th cup green beans
  • 3/4 th cup broccoli florets
  • 4 cups of dried spirali pasta
  • 2 medium sized Tomatoes
  • 25 gms/ 1/4 cup pine nuts toasted
  • salt as required
  • ground black pepper as required
METHOD:
  1. Cook the potates in a pan with salted water, until it is just tender, peel the skin and cut into small cubes
  2. Cut the green beans into 2'' pieces and broccolis into florets and stem cook them just till tender
  3. Cook the spirali in a large pan of salted boiling water with a tbsp of oil so that they doesn't stick together until they are soft and tender, when draining reserve around 3/4th cup of the cooking water and keep aside.  
  4. Drain and add a tbsp of oil and mix them toegther so they don't stick together  
  5. Take a large pan or wok and return this pasta and reserved water to the pan, then add the precooked potatoes, beans, broccoli, pesto and stir until combined.
  6. Heat over a gentle heat for few minutes.
  7. In a pan take 2 tbsp of oil, stir in the chopped tomates and fry them till tender then season it with salt and pepper and add this to the spiralli mixture and combine well
  8. Until the pasta becomes a little dry and serve sprinkled with toasted pine nuts.
Rating: from my kids and friends who joined me that day was EXCELLENT
try it out you will love it, even I liked it!!!!!!

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Aloo-Methi-capsicum roast & vellarika (cucumber) more curry

I have so many Book Marked recipes in my list, I have tried so many of them, sometimes I have missed out taking pictures, but most of them I have in my mobile camera!!, and in my laptop, hoping that I would bring them into the blogosphere!!, and make my bloggers chirps happy when they see that I have tried them out with success!, and was liked by my family. In that lot one of them is this more curry from Tina of Kaipunyam's blog. I should tell you a little story about this, as I have already mentioned R's favourite is morekozhmbu and potato roast, when Mr.R was living alone here before I Joined him here he said he used to go to this malayali shop where he used to get this more curry powder which he used to buy make this sambhar!!, After he had a stock of them and even I tried them out and used to like it and even I kids relished it!!, When I saw this recipe in Tina's blog I wanted to try it out.  But, I still wonder what was their in that more curry powder !!, The last time I went to that store R was searching for this powder and we couldn't get it. Any way R liked this more curry too!!, as I had never made this, this way any time. Here is the recipe, and for a wonderful picture you must visit Tina's blog!!.

ALOO-METHI-CAPSICUM ROAST AND
VELLARIKA (CUCUMBER) MORE CURRY



INGREDIENTS:
  • 2 Cups Curds
  • 1 Cup Vellarika
  • 2-2 shallots
  • 2-3 Garlic pods
  • 4 to 5 Green chillies
  • 1/4 tsp turmeric powder
  • 1 tbsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 2 tbsp freshly grated coconut
  • 1 sprig curry leaves
  • 1 tsp mustard leaves
  • salt as required
  • 1 & 1/2 cup water
METHOD:
  1. Chop both the sides of the cucumber and take out the sourness from them and wash the vegetable and peel the skin and cut it into cubes.
  2. cook the chopped cucumber with the water said above until soft with turmeric and  2 green chillies
  3. Grind coconut, remaining shallots, garlic pods and remaining green chillies and cumin seeds into a smooth paste ( I roasted shallots in a tsp of oil before grinding as I thought that the raw smell may not be nice should try without roasting it next time!!)
  4. Add this ground mixure into the cooked vellarikka and boil it for few more minutes then add curds to it and mix well and allow it to simmer in a low flame for few more minutes keeping an eye on it because if it starts boiling it curdles up and water saperates out, so, when you see at the border of the curry you can see small bubbles forming it is best to put off the fire immediately than risking it by seeing it being curdling!!
  5. Then Season it with heating 2 tbsp of oil, then adding mustard seeds, fenugreek seeds, a tbsp of channa dal, urad dal and shallots, curry leaves to it I used 2 dried red chillies also to it.
  6. Add required quantity of salt and mix the seasoning and serve it with a dollop of ghee and hot rice and dry curry of your choice.
I served more curry with Aloo-Methi-Capsicum Roast. which gave a boost to our senses and to our taste buds!!

ALOO-METHI-CAPSICUM ROAST:

INGREDIENTS:
  • 1/2 kg Aloo
  • 1/4 kg Capsicum
  • 1 medium bunch of Methi leaves
  • 1/2 tsp Turmeric powder
  • 2 to 3 tbsp of Chilli powder
  • 1/2 tsp of Cumin and coriander powder
  • 1/4 tsp of Fennel powder/saunf powder
  • 1/4 tsp of Asafoetida
  • 1/2 tsp of mustard seeds
  • 1 tbsp of chenna dal
  • 1 tbsp of urad dal
  • 1 sprig of curry leaves
  • salt as required
METHOD:
  1. Cook Aloo in a pressure cooker and remove the skin and cut it into cubes ( or you can cut potatoes into cubes peeling of the skin or keep the skin if you wish and use it straight in the wok).
  2. Wash & cut capsicums into cubes remove the seeds
  3. Take a wok pour 3 to 4 tbsp of oil heat it, once the oil is hot add mustard seeds, chenna dal, urad dal, turmeric powder and then chopped potatoes and chopped capsicum and curry leaves and mix well
  4. Now Wash the Methi leaves and chop it fine and add it to the wok mix well and allow it cook and roast well in a low flame
  5. Once everything is three fourth cooked add the required amount of salt, and all the powders mentioned above mix well and leave it for some time so that the vegetables absorb all the powders and cook well.
  6. Once everything is well done, serve it hot with rice, chappatis or pooris, you can mix it with rice and eat it too !!
Notes:
I always chop Methi leaves at the end that is just before adding it to the recipe because otherwise it becomes too bitter, as Methi leaves have a bitter taste to them.
I also use Fenugreek seeds to wash hair, that is you have to soak a fistful of fenugreek seeds overnight, Grind it to a smooth paste if you keep adding water the quantity keeps increasing. Just check with the length of hair you have and soak fenugreek seeds, well, you would know by now how much hair I have !!, ( I used to have a nice thick long hair in college time!!) not anymore!!, apply this paste to the hair leave it to dry for 2 to 3 hours and wash it throughly with the way you always wash your hair, try this every week, These seeds help in avoiding dandruff and gives a beauty and lustrous hair as the end product.



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