Saturday, April 30, 2011

Mint Corn Pulav


This is one of the regular rice dishes in my home. The lovely colour and the flavours are too inviting. If prepared in a microwave , it is all the more easy. I find it convenient to pack this off for my daughter's lunch box and she loves it too.

INGREDIENTS

CLICK HERE FOR THE PRINTABLE RECIPE

Basmati rice 1 cup soaked in 3 cups of warm water

Water 2 cups(for cooking)

Onions 1 big

Fresh corn 3/4 cup

Cumin seeds 1 tsp

Garam Masala 2 tsp

Salt to taste

Oil 1 tbsp

FOR THE GREEN PASTE

Coriander leaves 1/2 cup

Mint leaves 1/2 cup

Cardamom 2

Cloves 2

Ginger 1/2 " piece

Garlic 2 cloves

Green chillies 2

PREPARATION


Heat 3 cups of water for 2 minutes.Soak rice in it for 10 minutes

Grind all the ingredients under the Paste with minimum water

Chop the onion finely

Heat oil in a wide mouthed microwave safe bowl. Add cumin seeds to it and heat it for 1 minute. Put the chopped onion into this and fry it on High for 2 minutes

Now add the paste to this.

Mix well and microwave it for another 2 minutes in MICROHIGH mode


Now drain the water and add to this cooked mixture. Also add the corn to this. Mix well


Pour 2 cups of water to this. Add salt and garam masala to it and mix well. Now close it with a Microwave safe lid(SHOULD NOT CLOSE IT TIGHT)Microwave it on HIGH for 10 minutes.


Take it out, mix lightly with a fork. Close the lid again and microwave it on HIGH for another 7 minutes or till the moisture is absorbed



Perfect Mint corn pulav ready to be served with a raita of your choice!!!!!!!!!!


Sending this to MEC-LUNCH BOX started by Srivalli and Hosted by Lata Raja

Friday, April 29, 2011

Eggless Pancakes



The first time i tasted Pancakes and maple syrup was when we were holidaying in Europe last year. Though i would always love to have perfect south Indian breakfast,i had to live on sandwiches, Toasts....:-)The welcome change was pancake. Loved the maple syrup too.That day my daughter suggested that we should be making pancakes at least once a week. I guess she wanted to escape the routine of Idli/Dosai :-)...Anyway back from the tour we fell into our daily routine totally forgetting the fluffy pancakes.Recently while i was out shopping i found the Ever Eluding Maple syrup on the shelf of Nilgiris Dept store. I could not resist picking up the bottle. Turned the bottle and had a look at the price tag....You guessed it right!!I nearly swooned:-)It costs a fortune here.Just quietly replaced it on the rack, but then i felt that Vibha would love to have it. So for once i can indulge and here comes my priced possession. Costs a whopping 750/-rs for this small bottle.
Anyway this morning i made these fluffy pancakes from cooks.com and it reminded my daughter of our trip to Europe!!!!!!!!!

INGREDIENTS


CLICK HERE TO PRINT THE RECIPE

DRY INGREDIENTS

All purpose flour 1 cup

Sugar 2 tsp

Baking powder 2 tsp

Cinnamon powder 2 tsp

WET INGREDIENTS

Milk 1 cup

Oil 1 tbsp

Water 1 tbsp

Melted butter 3 tbsp

Vanilla extract 1 tsp


PREPARATION

Mix all the dry ingredients in a bowl.

Now add milk, oil, water and vanilla to this. Mix lightly.

Now melt the butter and add this to the batter and mix thoroughly.

Leave it aside for 5 minutes

Heat a pan/skillet and pour 2 ladles nearly 1/4 cup of batter into it. Cook on a very medium/low flame.

When bubbles appear on the surface flip the pancake and cook till golden brown


Serve warm with maple syrup or pan cake syrup


Sending this to Breakfast club-Pancakes started by Helen of Fuss Free flavours and hosted by Krithi's Kitchen

Thursday, April 28, 2011

Eggless Mango Muffins




I love mangoes and my daughter likes muffins. A search for this combo led me to this recipe from Jagruti. It was eggless too and looked very appetizing and this could be done in a very less time too. What more could i ask???????


DRY INGREDIENTS

PRINTABLE RECIPE

Whole wheat flour 1 cup

All purpose flour 1 cup

Ginger powder 2 tsp

Cardamom powder 1 tsp

Baking powder 2 tsp

Soda bi Carb 1 tsp

chopped mixed nuts 2-3 tbsp

Brown sugar 1/2 cup

WET INGREDIENTS

Flax seed powder 2 tbsp soaked in 4 tbsp of warm water( soak for 10 minutes)

Mango pulp 1 cup

Yogurt 1 cup

Milk 1/2 cup

Oil 4 tbsp


PREPARATION


Preheat the oven to 190 C

Grease the muffin tray well/place the liners in the muffin tray

Mix all the dry ingredients together in a bowl


In another bowl put together all the wet ingredients and whisk gently



Now fold the wet ingredient mixture into the dry mixture.

If the consistency is not that of dropping one add more milk

Spoon the batter into the muffin moulds


Bake for 25-30 minutes or till they turn light brown. Inert a toothpick at the center and see if comes out clean.

Cool on a rack


Ready to be served and i bet you everyone will love this

VERDICT

Very soft, awesome flavours with the goodness of mangoes. Please do try this out. this recipe is a keeper too:-)


Sending these yummy muffins to Divya's "Show Me Your Muffins"

and

Healing food-Mango hosted by Reva and started by Siri

Wednesday, April 27, 2011

Paneer Bhurji



Till some time back my daughter refused to eat paneer but now has refuses to acknowledge that as she cannot stop herself from relishing any paneer dish.So preparing her lunch box became way easier. One of her favourite dishes is Paneer Bhurji. As i prepare paneer always in a Microwave, it becomes all the more easy and fast to prepare this dish.

INGREDIENTS

PRINTABLE RECIPE

Paneer 1 cup

Onion 2(big)

Tomato 2

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Oil 1 tbsp

Salt to taste

PREPARATION

To make paneer at home see HERE

Cut the onions and tomatoes finely.

In a microwave safe bowl Take the oil and add the cumin seeds to it. Heat in MICRO HIGH MODE for 2 minutes.


Now the oil would have heated up. Add the chopped onions to it and mix well.Cook it in MICRO HIGH mode for further 2 minutes

The onions would have turned transparent like this


Now add the chopped tomatoes and cook again in the same mode for 1 minute.


To this cooked onion tomato mixture add all the dry powder, Mix well. Add salt and cook it on MICRO HIGH made for 2-3 minutes.

The mixture will become into a nice creamy mass like this


Add paneer , mix well again and cook for 1 minute


Yummy, colourful Paneer bhurji ready.


Serve it along with any breads


Sending this to MEC-Lunch Box Menu hosted by Lata Raja and started by Srivalli

Monday, April 25, 2011

Rasgulla



Hi
When Aparna of announced the challenge to make Rasgulla/Rasmalai for this month 4 VELVETEERS challenge , i was very happy. I love Rasgulla...yum, after my disastrous first attempt few years back, never attempted to try them out again.This time i adapted the recipe from Raks kitchen. Came out just perfect.

INGREDIENTS

PRINTABLE RECIPE

Full cream milk 1 lt

Lemon juice 3 tbsp

Sugar 2 cups

Water 3 1/2 cups

Cardamom powder a pinch

PREPARATION


To make the paneer i find microwave is easier and faster

Pour the milk in a microwave safe bowl

Boil the milk for 10 minutes. Take out the cream formed and boil it for 1 more minute in MICRO HIGH MODE

Take it out.Squeeze the lemon into it. Mix well.



You can see the whey separate.


Now Arrange a stainer on a vessel and spread a cotton cloth on it.Pour the paneer formed and remove the whey. Store this for further use.



Pour running tap water onto this to remove the sour taste due to the lemon used.

Tie the cloth and let the water drip for 1/2 hour


After 1/2 hour, the paneer looks a little crumbly like this


Knead it for 10 minutes into a pliable dough.


Make small balls and keep it aside.


In a Pressure cooker add the sugar, water and cardamom powder.Boil it on a low flame till the sugar dissolves.


Now put the paneer balls in it


Close the lid and when the pressure build, put the weight on and let it cook for 1 whistle. Then simmer it for 5 more minutes in a very low flame. Switch off the stove


When the pressure is released you can see these soft yummy rasgulla's ready


Can you resist these........?I could not.


Thanks Aparna for the wonderful challenge.

Thaks Rak's kitchen for the recipe

" The 4 Velveteers* was started by Pamela, Aparna, Asha, and Alessio
, who are passionate about different cuisines
and food in general. Each month, we will attempt a new dish and share
our experiences and the recipes we used. If you're interested in
joining the Velveteers, please feel free to drop by our Google group
"4 VELVETEERS"
Do check out the creations of other velveteers

Gayatri's Rasgulla Amarkhand

Alessio's Milky SWEETNESS For a healthy Dessert