Sabudana/Sago Murruku

One of the crunchiest chaklis I have made till date.Super easy and perfect with a cup of hot tea...

Sabudana Chakli

Ingredients:

Sabudana/Sago/Javarissi- 1 cup
Rice Flour- 4 cups
Buttermilk-1 cup
Sesame Seeds- 2 tbsp
Melted Butter-1/2 cup
Salt to taste
Oil for deep frying

Method:

1.Soak sago/sabudana in one cup of sour buttermilk overnight.
2.Grind to a smooth paste with no lumps in a mixer.Add few tablespoons of water if necessary.
3.In a bowl, combine the sago paste, rice flour,salt,melted butter,sesame seeds and mix well to form a very soft dough.The dough should have a consistancy which you can press thru a chakli maker.
4.Coat your palm with oil to make equal medium sized balls, as the mixture would be too sticky.
5.Heat enough vegetable oil in a kadai/wok and press thru a chakli maker using the plate having bigger holes than the plate used for ompudi.Always cook on medium heat.
6.Store in a air tight container.

Ideal for evening snacks.
   

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Coconut Cinnamon Cake

Coconut and Cinnamon make a lovely combination, so I went about tweeking the basic sponge cake recipe.The result was heavenly...

Coconut & Cinnamon Cake

Ingredients:
Flour-2 cups
Sugar-1 1/2 cup
Dessicated Coconut- 1 cup
Cinnamon powder-1 1/2 tbsp
Eggs-3
Olive Oil-1 cup
Baking Soda- 1tsp
Baking Powder-1 1/2 tsp
Salt-1/4 tsp

Method:
1.Sieve flour,Baking Soda,Baking Powder,Salt and cinnamon powder for four to five times.
2.Combine Sugar,eggs,oil.
3.Preheat the oven for 10 mins at 200 deg centigrade.
4.Coat the baking tin with butter and parchment paper.
5.Combine and wet and dry ingredients well.Now combine the dessicated coconut and mix. Pour the same into the baking tin.
6.Bake for 45-50 mins at 180 deg centigrade.

Sprinkly some dessicated coconut before serving.

Truely and deeply a very delicious cake for a wonderful evening.
 

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Shredded Vegetable Sandwich



Shredded Vegetable Sandwich

Ingredients:

Shredded Carrot-2 cups
Green Capsicum - 1
Oregano- 2 tbsp
Black Pepper-1 tbsp
Sesame Seeds- 1 tbsp
Whole Wheat Bread- 4 slices
Butter-1 tbsp
Olive oil- 2 tbsp
Salt to taste

Method:

1.Finely dice the capsicum,you can use red and yellow capsicum as well.
2.In a wok or kadai, heat 2 tbsp of olive oil and add sesame seeds.
3.Now add the capsicum and shredded carrot and saute on high flame for one minute.
4.Add the oregano and and freshly ground black pepper along with salt to taste.
5.Saute for one more minute and remove from fire.

Sauteed shredded vegetables

6.Spread the butter one side of the whole wheat bread and toast on a hot tava for a minute.
7.Once the bread sliced have browned on either side,transfer them onto a plate.
8.Keep 2 tsp of the shredded vegetable mixture on one slice of the bread and diagonally slice with a knife.

Very healthy breakfast to jump start your day !!

Some variations:
1. Add 4 tbsp of tomato ketchup to the shredded vegetable mixture and mix well.

2.Add a dollop of cheese-spread to the shredded vegetable mixture for a very yummy bite.

3.Diagonally cut cheese slices and place them between the shredded vege and the bread.Again,toast the sandwich on a hot tava/gridle until the cheese melts a little.
 

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Andhra Pesarattu



Ingredients:

Whole Green gram Dal- 1 cup

Rice-1/2 cup

Dry Red Chillies-5

Turmeric Powder-1 tbsp

Curry Leaves-10 to 12

Fenugreek Seeds/Vendayam - 2 tbsp

Cumin Seeds/Jeera – 2 tbsp

Salt to taste

Method:

1.Wash and soak the whole green gram dal and fenugreek seeds for 5 to 6 hours.

2.Take a damp muslin cloth and put the soaked green gram dal and fenugreek seeds to germinate overnight.

3.Soak the rice overnight.

4.In a mixer, grind the germinated green gram dal,fenugreek,rice,dry red chillies, curry leaves,turmeric powder, cumin seeds, and salt into a very fine paste. This should have a dosa batter consistency.

Pesarattu Batter

5.Now you can go ahead making crispy pesarattu on a tawa as you would make dosas.

Very yummy when had with spicy Tomato chutney.

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Paruppu Kari

 

 

 


 Paruppu Kari

 
Ingredients:
 
 
Toor Dal-1/2 cup
Bengal Gram/Kadalai paruppu/Channa Dal- 1/2 cup
Green Gram Dal/Payatham paruppu - 1/2 cup
Onion- 2 medium
Sounf/Sombu/Fennel Seeds- 2 tbsp
Grated Coconut- 1 cup
Red Chilly Powder-1/2 tsp
Coriander Powder-1/2 tsp

Method:

1.Wash all the three dals and soak in water for two hours.
2.Chop the onions finely.
3.Heat 4 tbsp of vegetable oil in a kadai/wok ,add the fennel seeds and fry for few seconds.
4.Now add the chopped onions and fry till golden brown.Allow it to cool.
5.Strain the water and coarsely grind all the dals with salt to taste,1/2 tsp of chilly powder and 1/2 tsp of coriander powder with very little water.
6.In a mixing bowl, add the coarsely grounded dal  mix and fried fennel seeds with onions and grated coconut.

Coarsely Grounded Dal



 
 

7.Make small balls(see pic) and steam cook for 15 minutes in a pressure cooker.
8.After the steaming process is over, the steamed balls would have firmed up.
 

9.Allow them to come to room temperature, and slice into thin pieces.
 
 
 
 
 
 
 
 

 
 
10.In a kadai/wok, take 2 tbsp of oil and shallow fry (on a low flame) the thinly sliced parrupu kari for 5 minutes on each side.

 
Best when had with rasam rice.
 

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Poori Ladoo

Poori Ladoo

 

 

 

 

 

 

Pooris pricked with fork

Ingredients:

All Purpose Flour-2 cups
Salt-a pinch
Butter-4 tbsp
Powdered Sugar-1/2 cup
Cardamom Powder- 1/2 tsp
Vegetable Oil-to deep fry

Method:

1.Mix all-purpose flour,salt,cardamom powder and butter with little water to make a soft dough.
2.Cover and set aside for fifteen minutes.
3.Divide into equal 6 equal sized balls and roll into very thin pooris.
4.Prick all the pooris with a fork.This is a very essential step ,as this would ensure crispy pooris.
5.Deep fry all the pooris.The pooris will not puff as we have pricked the pooris.Remove the pooris from oil until they are light brown in colour
6.Drain on a absorbent paper and let it cool down for few minutes.
7.Crush the pooris into small pieces and put them a mixer along with powdered sugar.
8.Pulse for few minutes till you get a fine mixture.
9.Add few drops of milk, and make small balls of the fine powder.
10.Refrigerate for an hour and serve.

Yummy Poori Ladoos are ready...!!!

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Vege Pasta

A sure delight for all vegetarians, full of flavours to suit the Indian palate.I usually use the durum wheat pasta, as they say  has a low glycemic index values which is healthy.They come in different shapes, Fusilli are the long coiled ones, Penne are an inch long tubes diagonally cut at both ends, Elbows  are the slightly bent inch long tubes, Farfalle are the bow shaped ones,Rigatoni are an inch long tubes.

Ingredients:

Uncooked Pasta(Elbows)- 2 cups
Olive Oil - 4 tbsp
Oregano - 3 tbsp
Tomato Sauce - 1/4 cup
Onion - 1 big
Tomato - 2 medium sized
Carrot- 1 cup
Capsicum-1 cup
Mushrooms- 1/2 cup
French beans - 1 cup
Black Olives- 10 (sliced pitted olives)
Salt to taste

Method:

1. Take a 1 litre of water and wait for the water to start boiling vigorously.Now add the uncooked pasta with 1 tsp of salt and 1 tsp of oil.Oil is added so that the pasta does not stick while cooking.
2. After 10 minutes, drain the water and run cold water thru the pasta to stop them from cooking further and set aside.
3. Cut the onions and tomatoes lengthwise.Cut all the vegetables into half inch pieces,length wise.
4. In a wok or a non stick pan, heat 4 tbsp of olive oil and add the sliced onions and tomatoes.
5. Saute for 2 minutes and add 3 tbsp of oregano ,cook further for 2 more minutes.
6. Now add all the chopped vegetables and 1/4 cup of tomato sauce.
7. Cover with a lid and cook for 15 minutes till all the vegetables are just done.
8. Once the vegetables are done, add the cooked pasta and toss for few minutes till all the ingredients are combined.
9. Season with salt and add the olives at the end.
10. Drizzle with olive oil before your serve.

Delizioso !!!
 

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Iyengar Puliyodharai / Tamarind Rice

You might be wondering why 'Tamarind Rice' on a blog.As simple as a tamarind rice, which every housewife would make at home either for travel or on Puratasi month's Saturday offering to Lord Perumal.

Frankly speaking, I have had many versions of Tamarind rice, but the one they give the devotees at Trimala after Lord Balaji's darshan is to die for.Every time I have it, i would wonder who is the cook and how can someone cook something so divine on such a mass scale.And finally...what would have gone in ?? So my hunt for a Iyengar style Tamarind Rice
began.
After months of searching for the recipe..this is the closest I could get to that divine version.

Ingredients:

Cooked Rice-2 cup

Coriander Seeds- 4 tbsp
Fenugreek seeds- 1 tbsp
Sesame Seeds(White)- 3 tbsp

Channa Dal - 5 tbsp
Peanuts(unsalted)- 5 tbsp
Dry Red Chilly- 10

Tamarind - lemon sized ball
Salt to taste
Sesame Seeds(Black)-1 tbsp
Cashew- 10 split ones
Asafeotida/Hing- 1 tsp
Mustard Seeds- 1 tsbp
Curry Leaves- 10

Method:
1.Dry roast Coriander Seeds,Fenugreek seeds,Sesame Seeds(White) till brown, cool and grind to a smooth powder.
2.In the same pan, take a 1 tsbp of oil and fry the  4 tbsp of Channa Dal, 4 tbsp of Peanuts and 6 Red Chillies.Cool and make a coarse powder,keep aside.
3.In a shallow pan/kadai,add 4 tsbp of oil and temper 1 tbsp of Channa Dal, 1 tbsp of Peanuts,4 Red Chillies, asafeotida/hing,Sesame Seeds(black and white),curry leaves,cashews for 2 minutes.
4.Now add the tamarind pulp by adding 1/2 cup of water to the tamarind and simmer for 10 minutes till the tamarind gets cooked.
6.Now add the powder prepared in Step 1 and further cook for a minute.
7.Turn down the heat and on a low flame add the cooked rice,mix well and season with salt.
8.After this, add the coarse powder(of Channa Dal,Peanuts,Red Chillies) and mix well.Remove from fire and set aside for few minutes for the rice absorb all the flavours.

Mouthwatering Puliyodharai is ready to eat!!


Ezhu guntala vada Venkataramana Govinda,Govinda !!

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Dates n Walnut Olive oil Cake

Dates and Walnuts are my favourites,so I thought why not bake a yummy cake with these.A very healthy version with Olive oil.

Date n Walnut Olive Oil Cake
 

 

 Ingredients:

  All Purpose Flour-2 cups
  Soda-bi-carbonate-1 tsp
  Baking Powder-1 1/2 tsp
  Salt-1/2tsp
  Eggs-3
  Sugar-1 cup
  Olive Oil- 1 cup
  Vanilla Extract- 1 tsp
  Milk- 1/2 cup
  Dates(choped into bits)- 1 cup
  Raisins- 1/4 cup
  Walnuts(chopped into bits)-1/4 cup
  Flax seeds- 2 tbsp         

 Method:

1. Sieve flour,baking powder,baking Soda and salt for 5-6 times.This is basically to incorporate air to make the cake lighter.
2. Soak the chopped dates in milk for 2 hours, to soften them.
3. Toast the chopped walnuts for 2 mins in a pan and set aside to cool.
4. Combine eggs,sugar,vanilla extract and olive oil.Whisk with hand or a electric beater for 2-3 minutes.Its not necessary to use powdered sugar,normal sugar used for tea/coffee can be used.
5. Preheat the oven at 200 deg centigrade for 10 minutes.Coat the baking tins with oil and sprinkle 1 tbsp of flax seeds.
6. Slowly combine the wet and the dry ingredients.Finally add the soaked dates,raisins and walnuts,mix well till all ingredients are combined.
7. Once this is done, pour into the baking tins, it should cover only half of the tin.The cake will rise to 3/4th after baking.  Sprinkle the remaining flax seeds on top. For the quantity mentioned above, two tin cakes would do.
8. Once the wet and dry ingredients and carrot is mixed,quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture.It will lead to a big crack on the top.So, just be quick.
9. Bake at 180 deg centigrade for 40-45 mins.

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Vegetable Koftas

Koftas are deep-fried vegetable dumplings dunked in a rich gravy ,commonly had with naan or chappati.The most famous ones are the Lauki Koftas,but I thought why not include vegetables !

This delectable dish is worth a try for parties or pot-lucks.



Paneer Stuffed Vegetable Koftas

 

Vegetable Koftas in Gravy

 

Ingredients:

Onion- 2 medium
Tomato- 3 medium
Potato(Boiled)- 4 medium
Carrot(Grated)- 1 cup
Chilli Powder- 1 tsp
Coriander Powder- 2 tsp
Jeera Powder- 1 tsp
Garam Masala- 1 tsp
Paneer(Cottage Cheese)- 1/4 cup
Cashew-10 whole ones
Almonds(blanched)-5
Milk- 1/4 cup or less
Besan(Chickpea Flour)-1/4 cup
Salt to taste

Method:

For Koftas-
1.Mash the boiled potatoes,and combine with grated carrot,salt and coriander leaves.
2.Roast the besan flour in a pan till golden brown and an aroma comes.
3.Combine the potatoes and besan to make equal sized balls.
4.Make equal number of paneer balls and envelop paneer inside the potato mixture.
5.Refrigerate for one hour.
6.Deep fry the balls in vegetable/canola oil till golden brown.

For Gravy-
1.In 1 tsp of oil fry the onions and tomatoes till the onions are golden brown.
2.Cool and grind in a mixer to get a smooth paste along with cashew and blanched almonds.
3.In 2 tbsp of oil, transfer the paste and cook for 2 minutes.
4.Now add the chilly powder,coriander powder,jeera powder and cook for another 10 minutes.
5.Season with salt and garam masala.

6.Now dunk the kofta balls in the gravy and add 1/4 cup of milk and mix.Kindly note, after this the gravy should not be cooked further.
7.Garnish with green coriander leaves and a pinch of garam masala.

Goes amazingly well with roti/chappati/nan.Best had when hot. 

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Paneer Stuffed Corn Tikki/Cutlet/Patty

A must have evening tea-time snack,very mildly spiced but so full of flavours.

Ingredients:

Potato(Boiled)- 4 medium
Carrot(Grated)- 1 cup
Sweet Corn Kernels(Boiled)- 1 cup
Amchur Powder(Dry mango Powder)- 1 tsp
Lemon juice of half a lemon
Garam Masala- 1 tsp
Paneer(Cottage Cheese)- 1/4 cup
Tomato Ketchup - 2 tbsp
Salt to taste

Method:
1.Mash the boiled potatoes,and combine corn kernels,grated carrot,amchur powder,salt ,garam masala and lemon juice.
2.In another container,combine the panner and tomato ketchup.
3.Make equal sized balls of the potato mixture and equally divide the panner mixture.
4.Flatten the potato mixture to form a patty and keep the panner in the center and fold from all sides.The potato patty should envelop the paneer.(See pic 2)
5.Coat the same with bread crumbs.
6.Heat a tablespoon of oil and place the cutlet and shallow fry for five minutes on each side until both the sides are equally cooked.

P.S: Best when had hot with mint chutney :-D

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Paruppu Podi

Paruppu Podi

This is a very delicious version of parappu podi which you can have with hot rice or with dosa/idly.Should be mixed with gingelly oil/til oil/ghee otherwise it would irritate your throat.



Ingredients:

Bengal Gram Dal/Pottu Kadalai- 1 cup
Peanut(unsalted)-1 cup
Sesame Seed- 2 tbsp
Kashmiri Chillies- 5 to 6
Hing/asafoetida- 1/4 tsp
Curry leaves- 2 sprigs
Salt- 1 tbsp



Method:

1.In a thick bottomed pan, heat a tsp of oil, add sesame seeds, Bengal gram dal and peanuts. Roast on a medium flame till the dal changes colour, peanut become brownish and the sesame seeds start to splutter.
2.Transfer the same onto a plate and cool for 15 mins.
3.In the same pan, heat a tsp of oil, add the mustard seeds and when it starts to splutter, add the curry leaves and asafoetida.Switch off the flame, and allow it to cool.
4.In a mixer, transfer the roasted dal/peanuts with salt and grind on low pulse for five minutes. It should be a coarse powder.
5.Now add the curry leaves and grind for a minute.
6.Finally add the garlic pods and grind for half a minute. Be careful not to grind more at this point, as it would become lumpy.



P.S: Best when had with hot rice and ghee :D

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Besan Ladoo

Besan Ladoo(Chickpea Flour Ladoo)

This sweet can be had anytime of the year and tastes really delicious.

Ingredients:

Besan:1 cup
Powdered Sugar: 1/2 cup
Ghee/Clarified Butter-1/4 cup
Rava/Semolina/Sooji-2 tbsp
Cardamom Powder- 1/4 tsp
Cashew-10 split
Raisins- 10

Method:
1.Roast besan on low to medium flame till it changes into a very light brown colour.Once done,tranfer into a mixing bowl.
2.Take few tablespoons of ghee and roast the cashew  until light brown and raisins until they are buffed.
3.Tranfer it to the same mixing bowl along with the powdered sugar.
4.Heat the remaining ghee and mix with a spoon until all are combined.
5.Now you can use your palms to make small round balls.Makes 8-10 ladoos.

Note:
>Will stay fresh for 5-6 days by storing in a air tight container.
 

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Carrot Cake with Olive Oil

The carrot cake is one of my favourites and I just tweaked it from the original version of using olive oil instead of canola/vegetable oil.This cake has a character in itself and tastes delicious.

Carrot Cake

Ingredients:

 Whole Purpose Flour-2 cups
 Soda-bi-carbonate-1 tsp
 Baking Powder-1 1/2 tsp
 Salt-1/2tsp
 Ground Cinnamon-1 tsp
 Eggs-3
 Sugar-1 1/4 cup
 Olive Oil- 1 cup
 Vanilla Extract- 1 tsp
 Milk- 1/2 cup or less
 Grated carrot-2 cups

Method:


 1.Sieve flour,Baking powder,Baking Soda,Salt,Ground cinnamon for 5-6 times.this is basically to incorporate air to make the cake lighter.
 2.Combine eggs,sugar,vanilla extract,oil.Whisk with hand or a electric beater for 2-3 minutes.Its not necessary to use powdered sugar,normal sugar used for tea/coffee can be used.
 3.Preheat the oven at 200 deg centigrade for 10 minutes.Coat the baking tins with oil.
 4.Slowly combine the wet and the dry ingredients.Finally add the grated carrots and mix well.
 5.Once this is done, pour into the baking tins,it should cover only half of the tin.The cake will rise to 3/4th after baking.For the quantity mentioned above, two tin cakes would do.
 6.Once the wet and dry ingredients and carrot is mixed,quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture.It will lead to a big crack on the top.So, just be quick.
7.Bake at 180 deg centigrade for 40-45 mins.


Tastes yum with vanilla ice-cream.

Note:
 >All ingredients should be at room temperature.
 >All the ingredients should be on the counter before you start making the cake.
 >Keep the cake on the middle rack of the oven.

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