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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