Friday, October 30, 2009

Broccoli Cheese Rice



Ingredients:

Basmati rice -1 cup
Chopped broccoli-1 1/2 cup
Green chillies-2 nos
Garlic paste-2 tsp
Oil-1 tbs
Cumin powder-1 tsp
Lemon juice-1 tsp
Oregano-1 tsp
Salt-As required
Parmesan cheese-2 tbs
Coriander to garnish

Method:

Cook the rice and set it aside. Microwave the broccoli florets for 3 minutes in water. Drain the water. Heat oil in a skillet and sauté the green chillies, cumin and the garlic paste. Add the broccoli with oregano. Stir in some salt and sprinkle the parmesan cheese. Pour the lemon juice on it. Toss it around. Put the cooked rice into it and combine it gently. Garnish it with coriander leaves. Serve it hot  .

Egg Bhaji/Egg Masala



Ingredients:

Eggs-3 nos
Onions-1 no
Tomatoes-1
Ginger -1/2 inch size
Garlic flakes-2 nos
Turmeric powder-1/2 tsp
Chilli powder-1 tsp
Garam masala-1/2 tsp
Salt-As required
Oil-1 1/2 tbs
Coriander/Cilantro to garnish

Method:

Boil the eggs in water for 15 minutes. Let it cool, peel the shells off and place them aside. Grind the onions, tomatoes, ginger and garlic. Heat oil in a skillet put the turmeric powder followed by the ground mixture. Stir it for sometime. After sometime put the chilli powder and the garam masala. Mix it,finally sprinkle some salt on it. Let the masala turn golden brown. Now put the hard boiled eggs into it. Let the eggs get coated with the masala. Garnish it with coriander leaves and serve it hot with rice.

Pulihora/Tamarind Rice



Ingredients:

Rice-1 cup
Mustard seeds-1 tsp
Channa dal-1/2 tbs
Hing-a pinch
Turmeric powder-1/2 tsp
Green chillies-2
Tamarind-lemon size
Peanuts-2 tbs
Finely chopped red chillies-2
Salt-As required
Water-3/4 cup
Curry leaves-few
Oil-1 tbs

Method:

Cook the rice and set it aside. Transfer it into a large vessel and let it cool a bit. Microwave the lemon sized tamarind mixed with 3/4 cup of water for 2 to 3 minutes. Check it every minute it spins around. Heat oil in a wok, fry the mustard seeds, hing, peanuts and the red chillies. Stir in turmeric, channa dal, chopped green chillies and finally the curry leaves. Saute it for few minutes. Add the tamarind mixture to it. Put some salt into it. Let it cook until the mixture thickens. Now add this tamarind mix to the rice and stir it gently. Pulihora is ready to serve. Some people would like to eat them with boiled eggs.You can also fool around serving it as biryani as it reminds me of a comedy in a movie :)

Tuesday, October 27, 2009

Whole Wheat Chocolate Chip Cookies




Ingredients:

Granulated sugar-1/2 cup
Brown sugar-1/2 cup
Butter -1/2 cup
Vanilla essence-1 tsp
Egg-1 no
Whole wheat flour-1 cup
Baking soda-1/2 tsp
Salt-1/2 tsp
Semi sweet chocolate chips-1 1/2 cup

Method:

Preheat the oven to 350 degrees F. Mix together the sugar, brown sugar, butter, vanilla essence and the egg in a large bowl. Stir in the wheat flour, baking soda and the salt. Add the chocolate chips to it. Dough will be little stiff. Now drop the dough onto ungreased cookie sheet. Leave an inch space between the cookies. Bake for about 10 minutes or until light brown. Cool it for few minutes. Remove it from the cookie sheet. Store it in an air tight container. Serves as a tasty chews for the toddlers as well as the adults.

Carrot Cake



Ingredients:

All purpose flour-2 cups
Baking soda-2 tsp
Baking powder-2 tsp
Salt-1/2 tsp
Ground cinnamon-2 tsp
Nutmeg-1/2 tsp
Eggs-4 nos
Oil-1/2 cup
Sugar-1 cup
Brown sugar-1 cup
Vanilla essence-2 tsp
Grated carrots-2 cups
Walnuts. raisins-1 cup
      
Method:


Preheat the oven to 350 degrees F. Mix together in a bowl  the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl whisk together the eggs, oil, granulated sugar, brown sugar and vanilla essence for a minute. Add the dry ingredients to the wet ingredients and mix for about 2 more minutes. Add the grated carrots into it. Then finally add the walnuts and raisins if desired. Now pour the cake batter in a buttered pan and bake for about 45 to 50 minutes. Cool it, frost it with cream cheese frosting. I did not do the frosting since i was content with the deliciousness of the cake.

Monday, October 26, 2009

Fish podimas




Ingredients:

Salmon(Any fish of your choice)- 2 pieces
Chopped onions-1 cup
Mustard seeds- 1/2 tsp
Curry leaves-few nos
Turmeric powder-1/2 tsp
Green chillies-2 nos
Grated coconut - 1 1/2 tbs
Garlic- 6 nos
Fennel seeds-1 tsp
Cumin seeds- 1/2 tsp
Coriander leaves-few
Water - 1 cup
Salt-As required
Oil- 1 tbs

Method:

Wash the fish with little turmeric powder. Then add a pinch of salt to it, boil the fish in water and keep it closed. Cook it for 10 minutes. Then crumble the fish and set it aside. Heat the oil in a skillet and fry the fennel seeds, mustard, curry leaves, onions, cumin and garlic. Saute it for sometime. Let the onions and the garlic turn little brown. Then add the chopped green chillies followed by a pinch of turmeric to it. Then stir in the crumbled fish to it. Check for the salt, if required add desired amount of salt to it. Fry it for sometime until you witness some change of color to slight brown. Finally put the grated coconut into it, stir it. Garnish it with coriander leaves and serve it.

Friday, October 23, 2009

Cocunut Rice



Ingredients:

Rice-1 1/2 cup
Curry leaves-few nos
Grated coconut-1 cup
Dry red chillies-2 nos
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Salt-As required
Ghee(optional)-1/2 tbs
Asafoetida-1/2 tsp
Oil-2 tbs
Coriander leaves-few

Method:

Cook the rice and set it aside. Heat the oil in a medium sized skillet and when hot, add the red chillies, channa dal, urad dal, curry leaves, asafoetida and the mustard seeds. Stir it and fry until the chillies and the dals turn golden brown. Add the grated coconut and salt to it. Gently cook the coconut until it turns reddish brown and becomes quite crisp. Put the cooked rice into the skillet and mix it evenly. I added 1/2 tbs of ghee for additional aroma and taste :) Garnish it with coriander leaves and serve it.

Suzhiyam/Maida Balls



Ingredients:

Channa dal-1 cup
All purpose flour/maida-4 tbs
Grated coconut -1/2 cup
Cardamom - 1/4 tsp
Jaggery -100 gms
Cashews(optional)-few nos
Salt - a pinch
Water - As required
Oil to fry

Method:

Pressure cook the channa dal for 3 whistles. Mash it, set it aside. Put the jaggery in a skillet, later melt it by pouring 3/4 cup of water to it. To it, add the grated coconut and cardamom. Stir it well. Finally add the mashed channa dal. It will attain thick consistency. Remove from heat.
Allow the mixture to cool completely and make small round balls with it. If you want to make it little quick refrigerate the balls for sometime and then use it. Prepare a medium thick batter with maida, water and a pinch of salt. Dip the balls in the batter and fry it in the oil until it turns golden brown. Delicious suzhiyam is ready to serve.




Spicy potato fry



Ingredients:

Potatoes-2 to 3 nos
Chopped onions-1 cup
Chopped tomatoes-1/2 cup
Turmeric powder-a pinch
Coriander Powder -2 tsp
Chilli Powder -2 tsp
Curry leaves -few nos
Mustard seeds-1/2 tsp
Oil-As required
Salt-As required

Method:

Boil the potatoes in water for 15 minutes. Take the potatoes, peel it, cut it into small pieces and keep it aside. Heat oil in a skillet and add the mustard seeds, curry leaves, turmeric powder and onions. Fry till the onions turns golden brown. Then add the tomatoes and fry it for 2 minutes. Now put the boiled potatoes in it and stir in the chilli powder, coriander powder, salt and fry till the raw smell goes away. Pour few drops of oil around the potatoes while its getting cooked because it might stick on to the skillet. Finally add little water to it and close the pan for sometime if curry consistency is desired. As we all know that lemon rice and potato fry is the ultimatum :)

Carrot Roti



Ingredients:

Wheat flour-2 cups
Grated carrot-3/4 cup
Salt-As required
Cumin-1/2 tsp(optional)
Water-As required
Oil-1 1/2 tsp

Method:

Take the flour and carrot in a bowl. Mix it gently. Knead well by adding desired water, salt and oil. Knead nicely and make small balls and flatten them up with the rolling pin which results in rotis. Cook it in the pan for few minutes tossing it around with few tsps of oil. Serve it hot with dal or raita.

Walnut Chutney



Ingredients:

Walnuts-1/2 cup
Dry red chillies-2 to 3 nos
Salt-As required
Yogurt-1/2 cup
Coriander leaves-to garnish

Method:

Marinate the walnuts in hot water for 10 minutes or so. Now grind the walnuts, red chillies and salt. Pour little water into it. Add the yogurt to it. Mix it well. Garnish it with coriander leaves and serve it with rotis, sandwiches.

Wednesday, October 21, 2009

South Indian Fish Biryani



Ingredients:

Tilapia(Any fish of your choice) -1/2 kg
Basmati rice-1 1/2 cup
Chilli powder-1 1/2 tbs
Turmeric powder-1/4 tsp
Salt-As required
Green chillies-1
Ginger garlic paste-2 tbs
Chopped onions -1 cup
Chopped tomatoes -1/2 cup
Cloves-4 nos
Cinnamon-2 nos
Mint leaves-few
Coriander leaves-few
Lemon juice-1 tsp
Oil-As required


Method:


Wash the fish, slice them into pieces and marinate the fish with some salt, turmeric powder, little chilli powder and keep it aside for 30 minutes. After 30 minutes dip the fish in maida/all purpose flour and fry it in the oil. Place it aside. Grind together the ginger garlic paste along with one portion of the onions, coriander, cloves and cinnamon. Heat oil in a pan put the remaining onions, green chillies,mint  and saute it. Put the ground paste into it along with the tomatoes. Pour 3 cups of water into it. Now it's time to put the turmeric powder, salt and chilli powder. Close the pan with a lid. Let the water boil for sometime. Put the uncooked basmati rice. Mix it well. Sprinkle some lemon juice on it. Transfer it to the electric rice cooker. Wait for sometime and when you get to witness the rice being  partially cooked add the fried fish to it. After the rice is done completely, garnish it with coriander leaves and serve it hot with some curry or raita.

Tuesday, October 20, 2009

Supreme Veggie Pizza



Ingredients:

For the pizza dough:

All purpose flour-2 cups
Salt-1/2 tsp
Active dry yeast-1 pack
Olive oil-1 tbs
Warm water-100 ml

For the pizza topping:

Sliced onions-1/2 cup
Crushed garlic-2 nos
Chopped red chillies-1 no
Tomato puree-1 cup
Jalapeno -few
Red pepper-1/4 cup
Green pepper-1/4 cup
Yellow pepper-1/4 cup
Sliced mushrooms-1/2 cup
Oregano-1/2 tsp
Grated pizza cheese/mozzarella cheese-1 cup


Method:


For the pizza dough:


Mix together the flour, salt, yeast and sift into a bowl. Make some space in the center and add the olive oil and the warm water, gradually mixing the flour until a sticky dough has formed.Transfer the dough onto a floured work surface and knead well until it becomes smooth  and it's not sticky. Smear little oil on palms to feel comfortable while kneading.Leave the dough warm for about an hour. When ready turn the dough onto a floured surface and roll the dough balls to make a perfect pizza base.


For the main track:

Preheat the oven to 450 degrees F. Place the pizza base on a baking sheet and prick all over with a fork. Allow to stand in a warm place while preparing the topping. Heat 2 tbs of oil in a pan and fry the onions, garlic and chillies for few minutes. Stir in the tomato puree and bring it to boil, then reduce the heat and simmer gently for 10 minutes. Meanwhile slice the pepper and set it aside. Heat the remaining oil in another frying pan and fry the chopped peppers for 2 minutes.

Now add the mushrooms and continue to cook for few more minutes. Spread the tomato puree over the pizza base and top it with  the peppers, mushrooms, oregano and jalapenos. Sprinkle the grated cheese over the pizza. Brush the pizza base with little oil. Bake for about 20 to 25 minutes or until the base is cooked and  turns little brown. Serve it hot with tomato ketchup or marinara sauce.

Monday, October 19, 2009

Green/Spinach Poori



Ingredients:

Wheat flour-2 cups
Salt-As required
Rava/sooji-1 tbs
Curd- 1tbs
Spinach-1/2 cup
Green chillies-1
Milk-1 tbs
Ghee-1/2 tbs
Oil -As required


Method:

Boil the spinach .Drain the water and add the green chillies to it. Grind it and set it aside. Take the spinach in a bowl ,make soft dough using the rest of the ingredients. Rava/sooji is added just to have puffiness as well as crispness. Make small balls out of the dough and roll it thin. Then fry it in the oil. Serve it with chutney or raita.

Chinese Tofu Curry



Ingredients:

Tofu -150 gms
Chopped onions-1 cup
Chopped capsicum/green pepper-1/2 cup
Soy sauce-1 1/2 tsp
Vinegar-1 tsp
Chopped green chillies-1 no
Corn flour-1 1/2 tsp
Red chillies-3
Water- 1 cup
Salt- As required
Oil-1 1/2 tbs


Method:

Slice the tofu into small pieces and place it aside. Grind the red chillies. Heat the oil in a pan and fry the onions, add the chopped green chillies to it. Now add the green pepper to it and stir fry it for few minutes till it turns little tender. Then add the soy sauce, vinegar, ground red chillies and salt to it. Add a cup of water and let it boil for sometime. Now add tofu to it and leave it for sometime. Mix the corn flour in little water to make a paste and add to the pan. This helps in the formation of thick gravy. Serve this yummy chinese tofu curry with noodles, rice or any other desired dish.

Cauliflower Kurma




Ingredients:

Cauliflower-Medium size cut into florets
Chopped Onions-1 cup
Chopped tomatoes-1/2 cup
Ginger-1 inch size
Garlic flakes-4 nos
Cumin-1 tsp
Fennel seeds-1/2 tsp
Salt-As required
Turmeric powder-1/2 tsp
Chilli powder-1/2 tbs
Grated coconut-3 tbs
Water- 1 cup
Coriander-to garnish
Green chillies-2
Oil-1 tbs

Method:

Take the cauliflower florets in a bowl and put little salt to it and pour some hot water to it. Leave it for few minutes  and later drain the water and set it aside. Grind together the coconut, green chillies, ginger and cumin. Heat oil in a pan, add the garlic and fry till it turns brown. Add the onions and fennel seeds and fry it for a minute. Now add the tomatoes and stir it for sometime. Then add the cauliflower florets and mix it gently.
At this point add the turmeric powder and salt followed by chilli powder. Stir fry it.It's time to add the ground paste to this and pour a cup of water to the pan. Let it cook for sometime. Garnish it with coriander leaves and serve it hot with roti, paratha, idly or poori.

Rava ladoo



Ingredients:

Rava/semolina-1 cup
Sugar -3/4 cup
Ghee-1 1/2 tbs
Milk-2 tbs
Cardamom powder-1 tsp
Cashew nuts-15 nos
Raisins-10 nos


Method:

Heat the ghee in a pan, add the cashews and raisins to it. Fry the cashewnuts and raisins till golden brown. Remove them from the pan and set it aside. In the same pan add the rava or sooji and roast it for sometime till a nice aroma arrives out of it and it turns light brown. Then take a bowl add the sugar, cardamom powder, roasted rava and little ghee. Mix it well. 

Now pour the milk slowly into it and make small balls or ladoos and top it with a roasted cashewnut and raisin. It might tend to break but it has to be made with little patience you will end up having an aromatic and gorgeous rava ladoos. It just takes less time to prepare when compared to other sweets.

Friday, October 16, 2009

Spicy Veg Spaghetti



Ingredients:


Chopped onions-1/2 cup
Chopped tomatoes-1/2 cup
Peas -1/4 cup
Carrot-1/4 cup
Beans-1/4 cup
Green bell pepper(capsicum)-1/4 cup
Ginger garlic paste-1 tbs
Green chilli sauce-3 tsp
Oil-2 tbs
Tomato paste-1 tbs
Pepper powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala powder- 1 tsp.
Salt-As required
Lemon juice-1 tsp
Coriander leaves to garnish

Method:

Boil the spaghetti with salt in water. Drain the water and keep it aside. Heat oil in a pan and add the onions,turmeric,ginger garlic paste. Saute it for a while, add the tomatoes to it. Fry it. Now add all the vegetables. Add some salt and pour sufficient water, cover it with a lid. Let the vegetables cook for sometime.When the vegetables are done add the garam masala powder, tomato paste, green chilli sauce. Mix it well. Sprinkle some pepper powder and lemon juice on it. Garnish it with some coriander leaves and serve it hot with ketchup.

Thursday, October 15, 2009

Thattai



Ingredients:

Idly rice(mota rice)- 2 cups.
Roasted gram dal(pottu kadalai) - 1/4 cup
Melted butter-1 tbs
Channa dal-2 tbs
Chilli powder-1 tbs
Salt-As required
Peanuts-1 1/2 tbs
Oil to fry

Method:

Soak the mota rice in water for 2 hours. Powder the roasted gram dal(pottu kadalai) and set it aside. Soak the channa dal in water for 15 minutes and drain the water out of it. Now drain and grind the mota rice. Grind it carefully until it turns out into thick consistency so as to flatten it. Now mix all the other ingredients into it. Add water little by little to the mixture. Make sure that it retains the thick consistency.

Take a wet cloth. Make small balls out of the dough and flatten it as a circle on the cloth. Poke it with fork twice or thrice (otherwise it will puff up while frying and wont be so crispy). Deep fry it in oil till it turns golden brown colour. You can store them in air tight containers and enjoy it as a delicious snack for the festival.Do not worry about the shape  :) overall it's a tempting snack to munch around .

Doodh Peda Balls



Ingredients:

Condensed Milk-1 tin(400 gms)
Butter- 1 1/2 tsp
Cardamom powder-a pinch
Milk powder-1 cup
Pistachios or almonds-few nos

Method:

Melt the butter in a microwave safe bowl. Add the condensed milk, cardamom powder and milk powder to it and mix well. Cook the mixture in the microwave for a minute. Take it out and stir it. Then cook it for one more minute and stir it later. Repeat it twice for 2 more minutes. Set the time according to the microwave power. Take it out and put the mixture in a greased plate. It will turn little brown. After it gets set, grease the hands with ghee or butter, make small balls out of it and place almonds or pistachios in the center.

Wednesday, October 14, 2009

Ven Pongal



Ingredients:

Raw Rice-1 cup
Moongdal/Green Gram Lentils-1/4 cup
Peppercorns-1/2 tbs
Ginger(thumb size)-chop the ginger into small pieces
Curry leaves-few nos
Ghee-1 tbs
Cumin -1 tsp
Cashews-few nos
Salt-As required

Method:

Pressure cook the rice, moong dal, peppercorns, salt and ginger upto 5 to 6 whistles. Meanwhile heat the ghee in a pan put the cumin, curry leaves and cashews into it. Fry them until they turn brown. Once the pressure is released in the cooker mix the pongal in the cooker and add the fried cashews, cumin and curry leaves to it. Ghee adds aroma to the pongal. Serve it hot with eggplant gotsu, chutney or sambar.

Blueberry Pancake




Ingredients:

All purpose flour-1 1/2 cup
Salt-1 tsp
Sugar-1 tbs
Milk-1 1/2 cup
Egg-1
Melted butter-3 tbs
Baking powder-3 tsp
Blueberries-1/2 cup


Method:

Sieve the flour, baking powder, salt and the sugar together in a bowl. Make some space in the center and pour the milk, egg and the melted butter into it. Mix it well, ensure that the batter is little thick. Now add the blueberries to it. Spread oil in a  pan over medium heat. Pour the batter on the pan and pour little oil or melted butter around it. Leave it for sometime and wait until both the sides turn brown. Serve it hot with maple syrup.

Monday, October 12, 2009

Chocolate Mousse




Ingredients:

Chocolate(finely chopped)-100 gms
Water-2 tbs
Unsalted butter-2 tbs
Eggs-3 nos


Method:

Separate the yolk and white of the eggs. Put the chocolate and water into a bowl and set over a saucepan until the chocolate is just melted. Double boiling system should be followed. Do not let it get too hot, stir it constantly. Now remove the bowl from heat and add the butter to it. Leave it for a minutes or so. Then stir in the egg yolks, one at a time. Put the egg whites into a bowl and whisk them using an electric egg beater until stiff peaks form. Stir about half a portion of the egg white into the butter and chocolate to loosen the mixture. Then add  the rest of the egg whites in equal divisions.
Carefully pour the mixture into the serving glasses or bowls. Refrigerate it for for two hours. Top it up with whipped cream before serving. You can use some cherries, strawberries or some fruits as well for toppings or grate some chocolate bar and sprinkle on top of it. Make sure that you finish eating  them the same day or the very next day. It is an appealing and a tasty dessert to get off with a dinner.

Fish Fingers





Ingredients:

Fish(tilapia,salmon) -1/2 kg
Lemon juice-1 1/2 tbs
Chilli powder-2 tsp
Egg-1
Bread crumbs-2 tbs
Salt-As required
Oil-As required


Method:

Clean and cut the fish into finger sized pieces. Marinate the fish pieces with chilli powder, salt and lemon juice. Refrigerate for10 to 15 minutes. Now dip them  in beaten egg and roll it in the bread crumbs. Repeat it once again if you desire. Make sure that it is evenly coated. Heat oil in a pan and deep fry the fish fillets until they turn golden brown. Garnish it with some coriander and onions. Serve it with tomato ketchup.

Friday, October 9, 2009

Chole Masala




Ingredients:

Boiled chickpeas- 1/2 cup
Chopped Onions - 1 cup
Tomate paste- 2 tbs
Cumin- 1 tsp
Cinnamon - 2 nos
Cloves - 2 nos
Grated ginger - 1 tsp
Ginger garlic paste - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Sugar - a pinch
Jaggery-a small piece
Garam masala powder-1/4 tsp
Yogurt-1 tbs
Bay leaves-2 nos
Coriander leaves-few
Water-2 cups
Salt-As required
Oil-As required

Method:

Grind the chickpeas coarsely and place it aside. Then grind the onions, cumin, little chilli powder, ginger, cinnamon, cloves, sugar and salt to a paste. Divide the portions of chilli powder into two equal parts and use it accordingly. Pour oil in a pan, add the bay leaves and the ground onion paste. Saute it for a while. Now add the ginger garlic paste, tomato paste and cook it covered for few minutes. It's time to add little more chilli powder, coriander powder ,salt, garam masala and fry it well. Allow it to cook for sometime and pour the yogurt little by little. Mix it, now it's time to add water and the chickpeas. Finally add the jaggery and the lemon juice. Garnish it with few coriander leaves. It gets along well with rotis, poori as well as with rice.

Bread Upma




Ingredients:

Bread slices-8 to 10
Chopped onions-1/2 cup
Diced tomatoes-1/4 cup
Mustard seeds-1 tsp
Cumin-1/2 tsp
Urad dal-1/2 tsp
Turmeric powder-1/2 tsp
Asafoetida-a pinch
Tomato paste-1 tsp
Salt-As required
Oil-As required
Lemon juice-1 tsp
Coriander leaves-few


Method:

Remove the crust from the bread slices and cut them into desired shapes, set it aside. Pour oil in a pan add mustard seeds to it, let it splutter. Post that add the cumin and urad dal. Now add the chopped onions and saute them until golden brown. Put the turmeric powder followed by asafoetida  and tomatoes. After few minutes  put the bread into it and mix it gently. Finally add  the salt and one tsp of tomato paste. Sprinkle some lemon juice on it and mix it once again to acquire tangy taste. Garnish it with few coriander leaves. Serve it hot with mint chutney, egg burji or tomato ketchup.

Thursday, October 8, 2009

Oatmeal Raisin Cookies




Ingredients:

Butter-4 tbs
Sugar-3 tbs
Egg whites-2 nos
Vanilla essence-1 tsp
All purpose flour-1 cup
Baking soda-1 tsp
Salt-1/4 tsp
Uncooked oats-1 cup
Chopped raisins-1/3 cup
FYI: This cookie can be done without using egg whites as well. This info is for those who don't prefer eggs.

Method:

Preheat the oven to 350 degrees F. Spray the baking sheet with cooking spray. In a large bowl, beat the butter and sugar until fluffy. Add the egg whites, beat it well. Pour 1 tsp of vanilla essence to it. Beat it once again. Now add the flour, baking soda and salt. Mix it thoroughly. Combine the oats and raisins with the dough. Drop the dough on the cookie sheet to desired shapes. Bake for 15 minutes, turn the cookies in the meanwhile so that it gets baked evenly. Cool it and store it in an air tight container. Crunchy cookies are ready to have a tasty munch.

Wednesday, October 7, 2009

Chettinad Pakoda Kozhambu





Ingredients:
For Pakoda:

Chopped Onions - 1/2 cup
Diced Carrots - 1/4 cup
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Finely chopped coriander leaves-1/4 cup
Finely chopped curry leaves-1/4 cup
Gram flour(besan) - 5 tbs
Baking soda- a pinch
Salt-As required
Oil -As required

For Kozhambu:
Chopped Onions-1 cup
Chopped tomatoes-1cup
Chilli powder-1 tbs
Coriander powder-2 tbs
Tamarind-lemon sized ball soaked in water
Asafoetida-a pinch
Fenugreek seeds-1/2 tsp
Dry Red chillies-4 nos
Curry leaves-10 nos
Garlic flakes-4 nos
Mustard seeds-1 tsp
Urad dal-1 tsp
Cumin-1 tsp
Fennel seeds-1/2 tsp
Sugar-1/2 tsp
Ground cashews-2 tbs
Water-1 cup

Method:


Mix all the ingredients for pakoda except onions and carrots. Add little water to it to form a thick batter. Now combine the onions and carrots to the above. Divide them into equal portions and fry them in oil. Pakoda is ready and then set it aside to add to the gravy later.
Microwave  the onions and tomatoes in water for 5 to 7 minutes. Drain the water and add sugar to it, grind them to a paste. Heat oil in a pan add the mustard seeds, urad dal, cumin, fenugreek, fennel seeds, red chillies and finally the curry leaves. Saute it for few minutes. Now put the garlic flakes accompanied by asafoetida. When the garlic flakes turns brown add the onions and tomato paste. Saute it till the oil separates. Now it's time to add the salt, chilli powder and coriander powder. Put the cashew paste and add 1 cup of water to it and let it boil for few minutes. Finally pour the tamarind extract and let it be under sim for 10 minutes and put some coriander leaves. Make sure that the gravy becomes thick. Marinate the pakodas in the gravy for 5 to 10 minutes. Serve it hot with rice, rotis or dosas. An authentic chettinad style pakoda kozhambu is ready to dine. Trust me it tastes really wow and it gives great satisfaction to have had a complete authentic south indian dish.