Saturday, July 31, 2010

ITALIAN TOMATO BASIL LOAF


Haven't baked bread for a very long time and i had to bake an Italian bread for BBD#32.I was a little hesitant because the fresh yeast in my fridge was a little old and i wasn't sure if my dough would rise nevertheless i tried and .............
"BEAUTIFUL ITALIAN BREAD WAS READY"........Hmmmmm....Nothing like a fresh baked warm bread!!!!!
This bread is adapted from TARLA DALAL'S COOKBOOK
INGREDIENTS

Whole wheat flour 1 cup

all purpose flour 1 cup

Fresh yeast 2 tsp

Sugar 1 tsp

Salt 1 tsp

Sun dried tomato 1/4 cup( soaked in warm water for 10 minutes and chopped
roughly)

Fresh basil 1/4 cup

Tomato puree 2 tbsp

OLive oil 3 tbsp


PREPARATION

Mix the flours together with salt

Add the yeast to warm water with sugar and let it rest for 2 minutes

Add this mixture to the dry flours and knead well for 5 to 7 minutes

Keep it in a warm place , closed and let it rise, nearly for 20 to 25 minutes

Now punch down the dough a little and add the tomatoes, basil and tomato puree and knead again.

If need be add a little more flour and knead applying olive oil

Shape it into a loaf and place it on a greased tray , spray a little warm water, cover it loosely and let it rise again for 20 minutes

Now brush the top with egg wash or milk and bake it at 180C for 20 minutes or till done

Let it cool and slice it

Lovely textured ITALIAN BREAD IS READY IN YOUR KITCHEN:-)

The chewy tomato and the fresh aroma of basil makes the bread really yummy......

Sending this bread to BBD#32 hosted by Family & Food started by
Zorra of 1x umr├╝hren bitte


I guess many of you reading this post might be interested in joining the fun as well, please go over and see what other bakers have baked and do join in as well

till then

happy baking

Friday, July 30, 2010

SABUDANA VADA


I have been planning to cook this since the time i saw the event in Niloufer's blog :COOKING WITH SEEDS-SAGO and finally cooked it today.You must have seen lot of recipes with sago like, bonda,idli,dosa,upma and this is one such dish.Kids will surely love to have this:-)

INGREDIENTS

SAGO 1/2 Cup

POTATOES 2(boiled and mashed without lumps)

Roasted peanuts 1/3 cup

CHILLI POWDER 1 TSP

Lemon juice 1tsp

water 1/3 cup( for soaking)

Coriander 2 tbsp finely cut

SALT TO TASTE

Oil for frying

PREPARATION

Wash the sago till the white powder goes away , drain it and soak it with water for 5 to 6 hours. The sago will absorb all the water and swell up.

Now add the mashed potato, peanut powder, lemon juice, cut coriander and mix it thoroughly.

Divide it into small balls and shape each one like a cutlet

Heat oil in a kadai and fry them in medium flame till they turn to golden brown.

Drain them on absorbent paper and serve warm with a chutney of your choice


Sending this delicious vada's to Niloufer's CWS- SAGO started by PRIYA

Thursday, July 29, 2010

BHENDI / OKRA FRY

My daughter loves when i prepare this dish in a microwave, That's because it is not soggy at all and even when very crisp it does not loose its taste. I also prefer to cook this way since i can control the crispiness as per each persons taste. My hubby doesn't like it very crisp and my mom-in-law would prefer it to be a little dry only.Hmmmm.....i wonder what i would have done without this wonder machine:-)

INGREDIENTS

Bhendi/ Okra 1/2 kg

Turmeric powder 1/2 tsp

Chilli powder 1 tsp

Asafoetida 1/2 tsp

Oil 3 to 4 tsp

salt to taste


PREPARATION

Wash the Okra and dry it.

Trim the caps and cut it into small discs preferably into same size( ofcourse approxmately:-) )



Transfer the cut vegetables into a micro-safe bowl , close it with a micro safe lid/ plate and cook it on HIGH for 5 mins

Let it stand for a minute.

Now add all the dry powders and 1 tsp oil and cook it in OPEN for further 5 minutes.

If you want it more dry continue to cook it for another 5 minutes stirring once in between

My daughter loves to have this crisp
I added 2 more tsp of oil and cooked it for 5 more minutes

Cooking bhendi this way is hassle free for me.

I have posted all the stages of fry that my family likes to have

Do try this.Pretty easy to cook. Cooking time may differ a little depending on the wattage of your machine

Sending this fry to SRIVALLI'S 365 DAYS OF MICROWAVE COOKING and PADMAJHA'S MEC-FAVOURITES started by Srivalli

Wednesday, July 28, 2010

MUDHE PALYA

Mudhe palya can be prepared with most of the greens.I have prepared this dish with Fenugreek leaves. This is a dish i tasted regularly in karnataka when we stayed at Bijapur ,Karnataka.It is a dish prepared by the locals there and very tasty and healthy too. This dish can be served either with rice or chapathi.

INGREDIENTS
Fenugreek leaves 3 bunches

Split red gram dhal (toor dhal) 1 cup

Green chillies 2 split length wise

Tamarind small lemon size

Mustard seeds 1 tsp

Asafoetida 1/4 tsp

Dhania powder 2 tsp

Jeera powder 2 tsp

Chilli powder 1 tsp

Sugar a pinch

Salt to taste

Pick only the leaves of methi and wash it thoroughly.
Cook the dhal till soft ( pressure cook)
In a pan add 1 tsp oil and when it get heated up add the mustard seeds.
When the mustard seeds splutter add the fenugreek leaves and green chillies. Saute for few minutes.
Now add the tamarind water (soak tamarind in water for 20 mins, squeeze the pulp out and dilute it) and boil it till the raw smell goes away
When it starts boiling add turmeric powder, chiili powder, dhania powder and jeera powder,asafoetida and let it boil for 5 to 7 minutes.
Now add the cooked dhal together with the required salt and a pinch of sugar and further cook it for 5 more minutes or till it thickens a little
If need be add coriander and curry leaves too ( optional)
This dish can be cooked with lot of variations like adding coconut to it, adding palak instead of methi, options are a plenty.
Do try out this healthy methi dish

This is going to PRIYA'S THINK SPICE- THINK FENUGREEK started by SUNITA

Why dont you rush to Priya's and Sunita's blog to check out the other delicious recipes!!!!
till then HAPPY COOKING:-)

AWARD TIME

YIPEEE!!!!!!! i got an award. Just few days into food blogging and i get an award!!! Isn't that overwhelming.
AYEESHA of taste of pearl city has passed on this award to me. Thank you ayeesha, this means a lot to me.
This award comes with certain rules such as. i have to share 7 things about myself and have to share this with 15 friends that i know

so the 7 things about myself
1. Belief in "THE UNIVERSE"

2. My family is my strength

3. Am creative

4. I continuously try to perfect myself( rarely do i achieve this:-) )

5. Love to travel

6. I have varied interests, like my needle work,cold porcelain creations, cooking, baking

7. the thing that i lack the most is "PATIENCE" that's what my daughter complains:-)

I would like to pass it on to some of my blogging friends. It is in no particular order:-

1. JAY

2. PRIYA

3.SUSHMA

4. CHAMPA

5. PARI

6.NIVEDITA

7. SATYA

8.PAVANI

9.PADMAJHA

10. NITHU BALA

11. KITCHEN QUEEN

12.MALAR GHANDHI

13. PALATABLE

14. NEHA

15.SRIVALLI.
I wish i could share with many more...........

DO visit AYEESHA'S blog. She has got amazing recipes and an ongoing event too.

Sunday, July 25, 2010

DOODHI KA HALWA



When guests suddenly turn up and i need to to cook a sweet, i can only think of halwa , the fastest sweet i can dish out and we can cook a halwa with most of the fruits and vegetables available at home even maida....the options are plenty.Today i cooked doodhi ka halwa.A very simple yet tasty halwa.

INGREDIENTS

Doodhi 1 cup grated

Sugar 1/4 cup

sugarless khoya 200 gms

Cardamom powder 1 tsp

Ghee 1 tbsp

Raisins few

Heat a kadai and add the ghee and raisins.
When the raisins swell up add the grated doodhi and cook for 10 to 15 mins on a slow flame keeping the lid closed on the kadai.
Now add the sugar and stir it and continue cooking till all the water dries up
When the mixture is a little dry add the khoya and the cardamom powder and further cook for 5 to 7 mins
doodhi halwa is ready
Isn't it a quick sweet......

Now did you have a look at the decoration on it?????

As this sweet is going to NIVEDITA'S CELELBRATE SWEETS HALWA my daughter wanted Niveditas initial to be decorated on it so it is "N".NIVEDITA HOPE YOU LIKE IT.
Let's go over to see other delicious halwa's:-)
till then happy cooking

Friday, July 23, 2010

BASIL MINT PULAO


This is a recipe from CHAMPA OF VERSATILE VEGETARIAN KITCHEN. This is for her CSN give away on her blog. We have to search a recipe from her huge recipe index , cook and blog abou it to qualify for this event. I incidentally happen to have basil and mint at home and loved this recipe of hers. The original recipe is HERE

INGREDIENTS

Raw rice 1 cup

Onions 2 thinly sliced

Tomato 2 cut finely

Basil 1/2 cup

Mint 1/2 cup

green chillies 2

Bay leaf 2

cloves 3

cardamom 2

cinnamon 1" piece

Black pepper 5 corns

carrot 1 finely cut

Zuchinni 1 finely chopped

corn 1/4 cup

Garlic 2 pods finely chopped

Heat oil, add jeera, fennel seeds, cloves,cinnmon,bay leaf and garlic and when a good smell emanates add the chopped onion.When the onion changes colour add the carrot and corn.Meanwhile grind basil,mint,tomato and green chillies into a fine paste.When the vegetables are cooked add the zuchinni and cook for few more minutes. Add the ground paste and continue cooking.Now add salt and cooked rice. cover it and let it further cook for another 5 to 10 mins. Serve with raita


We all liked this dish and it is perfect for a one dish dinner. Check out champa's blog for other delicious recipes'

Thursday, July 22, 2010

EGGLESS ORANGE WONDER

Colour colour what colour do you choose???ORANGE.Wondering what i am talking about?? well ,remembered the game the little kids play and ORANGE was the answer of one kid.One look at the colour and i decided to bake a cake with orange. This cake is really very soft and inviting.Adapted from a cookbook by NITA MEHTA.........
This is an soft eggless cake topped with a little frosting and orange sauce

INGREDIENTS FOR THE CAKE

All purpose flour 1 3/4 cup(1+3/4)

Butter 3/4 cup

Sugar 3/4 cup( powdered)

Baking powder 1 1/2 tsp(one and half)

Baking soda 3/4 tsp

Orange squash 6 tbsp

Milk 3/4 cup

ORANGE SAUCE
1/2 cup orange juice

2 tbsp Honey

1 tbsp corn flour

Mix all the ingredients and cook it on a slow flame till it attains a coating texture. cool it


PREPARATION

Sift maida, baking powder and baking soda together.
In a bowl cream butter and powdered sugar till fluffy
Add milk and beat again
Now add the orange squash and beat further till very creamy.
When you add the milk and squash and start beating, the mixture might look as if it is curdling. IGNORE this and beat further till it attains a rich creamy texture.
Now add flour and beat further.
Grease a ring mould or a cake mould 8" and scoop the batter into it
Bake the cake at 180C for 25 minutes
The cake will shrink from the side and will spring back when touched
Cool it on a wire rack
When completely cool drizzle the orange sauce on it alternatively with the butter cream frosting.
Now whats the need to bake a cake today????????

This is for my brother who is in U.S. and whose birthday happens to be today. So what better way can there be, than to wish him"A happy birthday with a cake!!!"
THIS IS FOR YOU VIJAI:-)



sending this to CHAMPA'S WEEKLY BAKE OFF

Tuesday, July 20, 2010

MOCHAI/FIELD BEAN THAVALA ADAI

Mochai paruppu or field beans are rich in proteins. I generally buy a good quantity when in season and store them in freezer.Yesterday i bought some fresh mochai and decided to cook adai with it. I have seen my mother cook this recipe.She is a great cook and dishes out exotic dishes.The little knowledge about the recipes that i have is definitely from her. I love the texture and the taste.This is how we prepare it:

INGREDIENTS

Raw rice 1 cup

red gram dhal 1/4 cup

mochai/ field beans 1 cup

grated coconut 5tbsp

water 2 +1/2 cups

FOR SEASONINGS

Oil 2 tsp
mustard seeds 1 tsp
curry leaves few
asafoetida 1/2 tsp
red chillies 3 to 4(broken into small bits)
PREPARATION

Dry grind the rice and dhal together into a coarse rava and keep aside
In a pan add little oil and when it heats up , add mustard.
When mustard splutters add all other seasonings
Now add 2 cups of water and let it boil for 1 to 2 minutes
When it starts boiling add the rice dhal mixture together with salt and cook it in medium flame
If necessary add the remaining water too(if the mixture is very dry add the remaining water)
When half cooked add the cooked field beans together with coconut gratings,cook with the lid on the pan till all the water is absorbed.This will look like upma.Now let it cool.

Take a ball of this cooked mixture and shape it like a cutlet .Use your palm or a polythene sheet to shape the adai

Fry on a hot tava with little oil on both sides.

If you want it more crispers add little more oil and fry for a longer time. My daughter loves when it is this crispy

Serve warm with chutney of your choice
I thought this is a perfect entry to MY LEGUME LOVE AFFAIR(MLLA)#25 hosted by Siri started by SUSAN OF"THE WELL SEASONED COOK"

Monday, July 19, 2010

WHEAT FLOUR CAULIFLOWER TIKKA WRAP

My family loves to eat frankies and wraps at least once a week, i am sure many of you would too.This morning my daughter wanted to have frankies for her lunch box.She loves to eat paneer frankie but there wasn't any paneer at home. So i rushed to Sushmas's blog to see if i could find some wrap and to my delight i found the recipe of GOBHI TIKKA ROLL. I was delighted because i had four cauliflowers and i wanted to use them as soon as possible and this was a perfect recipe
we need the following to make this tasty recipe

FOR THE MARINADE

1tsp ginger garlic paste

2 tsp kasuri methi

5 tbsp hung curd

2 tsp chilli powder

OTHER INGREDIENTS

3 small cauliflowers

wheat flour chapathis

1/2 cup of sour cream

2 tbsp tomato sauce

2 tsp soya sauce

1 onion finely cut

1 tsp oil

1/2 tsp fennel seeds

salt to taste

chat masala for flavouring

METHOD OF PREPARATION
Cut the cauliflower into small flowerlets.
Mix all the ingredients of the marinade and add the cauliflower to it. Let it marinate for 10 minutes.
Meanwhile makes as many chapathis as you need and keep it as side
In a pan add oil and fennel seeds
When a good flavour emanates add the marinated cauliflower .
Now add the tomoto sauce and soya sauce with the required salt.
cook on high flame till the cauliflower becomes dry and keep aside

TO ASSEMBLE THE WRAP
Spread a little of sour cream in the center

Keep the cauliflower tikka filling in the center

garnish with finely cut onion and chat masala
roll it and serve

You can always make the chapathi with a combination of wheat flour and maida or maida alone.
for the health conscious, skip the sour cream
This is a very tasty wrap and am sure the kids will love it:-)
My kid loved it. She says :IT IS OUT OF THE WORLD".
This will be a regular for her lunch box.
Thanks sushma for sharing this yummy recipe
Incidentally PRIYA also has made the same wraps. Rush over to her BLOG to see her version of the same dish.


Sending this to NUPUR'S Blog bites#5 sandwiches and wraps


Friday, July 16, 2010

CHOCOLATE PEDA



I constantly try to cook with chocolate, guess the reason.........well well, i have a chocolate loving teenager at home.My daughter is a chocoholic like many kids. She is happy to eat probably all sweet with a chocolate flavor . When she returned from school on friday, the first sentence she uttered was " MOM CAN I HAVE A CHOCOLATE"?Well my answer was" NO...... BUT.. YES...She wondered at the ambiguity of the answer.

well there was'nt any chocolate in the fridge so i decided to quickly cook a choco dish to satiate her cravings:-)I decided to cook CHOCOLATE PEDA
I adapted this from a recipe from Tarla dalal cookbook

1. Condensed milk 1 tin

2. Butter 1 cup

3. Maida 2 tbsp

4.Choco powder 2/3 cups

5.mixed grated nuts 1 cup

In a deep pan add all the ingredients together and mix well so that there are no lumps.
cook on medium fire till the mixture leaves the sides of the pan. Since i used a non stick pan, the mixture never really stuck to the sides and i took it off the fire when all the mixture came together into a ball( the whole mass sticks into a ball to the spatula).
cool at room temperature
take small balls and shape into pedas


I am sure all chocoholics would love to eat this peda.

My teenagers verdict: "IT JUST MELTS IN THE MOUTH.....YUMMMMMMM"
Do try this out, very easy and fast to dish it out
Until then happy cooking:-)

Thursday, July 15, 2010

KARA SEV- INDIAN COOKING CHALLENGE FOR JUNE

Savouries are a part of indian festive cuisine. I have made other savouries like Thattai,murukku,omapodi but for some strange reason have never tried to make kara sev.I was always under the impression that it is difficult until SRIVALLI OF INDIAN COOKING CHALLENGE shared the recipe with members of the challenge and which turned out to be pretty simple.
The recipe shared by SRIVALLI IS:

1. Gram flour 2 1/2 cups

2.Rice flour 1 cup

3. Ghee 2 1/2 tsp( i added a little more to it)

4.Chilli powder 1/4 tsp

5.Pepper powder 1tsp

6. cooking soda a pinch(optional)

7. crushed garlic 2 pods ( optional)

Sieve both the flours together in a bowl. Add chilli powder, pepper powder and salt to it. Now add the ghee and mix it thouroughly till it texture resembles that of bread crumbs. Divide this mixture into 4 to 5 parts. Sprinkle little water to one part and knead into a dough of puri dough consistency. I f the dough becomes watery, add a little more of gram flour to it. Dough should be firm.
Heat oil in a kadai. Rub the dough on the kara sev ladle directly on the oil.Deep fry till golden brown in colour. Drain the excess oil and store it when cool.

I do not have a kara sev ladle , so used the murukku press instead.


This is a perfect evening snack......VERDICT given by my daughter.
Thank you srivalli.
If you want to be a part of this challenge click here
Check out SRIVALLI'S blog for step by step recipe.
see u soon with another yummy post
till then happy cooking:-)

Wednesday, July 14, 2010

SUKHIYAN

The other day i came across this event in JAY'S blog called i love my dad.
The name caught my attention.My memories went back to 23 years. I lost my father when i was 16, what a loss!!!!!! sometimes i wonder how we ever overcame this loss, I guess my mom stood solidly behind us..........After reading about the event, i wondered what he liked the most and the one dish that struck me was " SUKHIYAN". This sweet is prepared during navarathri and krishna jayanthi.So, i thought i will prepare this for the event. Wish he was here.................Even after such a long time , i still miss him the same
I LOVE YOU APPA!!!!!!!!

A very simple sweet to prepare
1. Grated coconut 1 cup

2. Powdered jaggery 3/4 cup

3.cardamom powder 1/2 tsp

FOR THE COVERING

1. 8 tbsp RICE FLOUR
2. 2 tbsp URAD DHAL FLOUR( BLACK GRAM FLOUR)

Add a little water to the powdered jaggery and heat it till it becomes liquid. strain this liquid to remove the dust and the fine mud. Add the strained liquid to the coconut and cook on slow fire till all the liquid eveporates. Add this stage add the cardomom powder and cool the mixture to make small balls.
For the covering, mix both the flours with enough water . The consistency should be as a coating consistency. We generally add a pich of salt to this. Dip the balls in this covering and deep fry in moderate heat taking care that the ball is properly coated on all sides.Instead of these flours you can also use all purppose flour for the covering
Sukhiyan is ready. Takes about 20 minutes to get this sweet ready


I am sending this to I LOVE MY DAD.
Do check out what other bloggers have done for their father at JAY'S BLOG "TASTY APPETITE

Friday, July 9, 2010

CARROT MUTHIA

Hi
back with another post for a challenge.This time it is about carrot and i was speaking to my daughter about it, and she did not show any great interest to know as to what i would be cooking. It is not that she dislikes carrot, actually she loves to have fresh, shredded but not cooked..........
I wasn't sure what to do when my sister who is very passionate about cooking came to my rescue. She said try replacing dhoodhi with carrot in the muthia recipe and your daughter will love it. Well, though a little apprehensive , i immediately did it , looked perfect but i had to wait for that "perfect" word from my daughter who wasn't home. When vibha finally arrived and tasted it she said"MOM......IT'S AWESOME:-)"
AND HERE IS THE PERFECT RECIPE FOR THE VEGETABLE MARATHON- CARROT




1. Atta 1 cup

2. Rava 1/2 cup

3. Gram flour 1/2 cup

4. Carrot finely shredded 1 cup

5. Ginger garlic paste 2tsp

6. chilli powder 1tsp

7. dhania powder 2tsp

8. jeera powder 2tsp

9. garam masala 2tsp

10 saunf powder 1 tsp

11. lemon juice 2tsp

12. salt to taste

13 sugar 1tsp

14.coriander cut finely 2tbsp

15. Mustard seeds 1 tsp

16. Sesame 1 tsp



Mix all the ingredients in a bowl into a dough like consistency. Generally the vegetable added will give the necessary moisture content. But if the carrots are not juicy enough ,you can add few tsps of water and knead the dough(like chapathi dough).
Now roll them into one inch diameter cylinders and steam them for 10 to 15 minutes, till done. cool these cylinders and cut into thin discs.
In a sauce pan add 2tsp oil, add mustard seeds and sesame seeds. When they splutter add these muthia discs and fry for few minutes.
Carrot muthia is ready.......
Serve them warm with sweet chutney.
I would say that this is a healthy snack with all the goodness of carrot in it.



I am sending this to Padmajha of Seduce your taste buds 'Vegetable Marathon- carrot' for the vegetable marathon - carrot which was started by SHILPA OF ANITA'S KITCHEN. Do have a look at the other carrot dished that are being dished out.......