Tuesday, June 26, 2012

Maddur Vada


Hi
Last month I had been to Bangalore and Mysore to meet my college buddies. The meet after 20 years is truly nostalgic. After the meet with my friends and their lovely families and the delicious lunch at their place , it was time to head bck to blore. Strangely none of us tallked much on our way back, probably we were all thinking about the meet, college and life. Anyway we did stop at Maddur to refresh and I tasted the famous Maddur vada and i definitely wanted to make this when home.
Thank you Giri, Siddu, Veeresh and Asha for going out of the way to make this meet happen and i am so gifted to have wonderful FRIENDS like you!!!!!
Moving on with the recipe. i bookmarked this from Gayatri.Thank you Gayatri!!
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INGREDIENTS
Rava        1/2 cup
Maida       1/4 cup
Hot oil       1 tbsp
Onion       1
Green chilli   2
Coriander     2-3 tbsp
Salt           to taste
Oil            for deep frying

PREPARATION
Cut the onion finely. Add salt to this and keep it aside for 15 minutes. Then you see that the onion has shed some water
To this add maida, rava. cut green chillies, hot oil , cut coriander and mix well. If this resembles bread crumbs, then add very little water to make the dough. I just needed 2 tsp. Do not add more(it might turn sticky otherwise)
Make small even sized balls from this and flatten it inbetween your palms, keep aside
Heat oil in a Kadai and when it is sufficiently hot, deep fry the vada's in batches of three.
When it starts to brown, flip over and let it fry on the other side too
Remove it from the oil and let it rest on the absorbent paper to remove the excess oil
Serve hot!!!!





Monday, June 25, 2012

Keerai Vadai



Hi
For the day 2 of BM#17, I made some very delicious Vadai with greens. This is a recipe from my mother .

INGREDIENTS
Black gram dhal     1/2 cup
Mulai keerai/Any greens    1 bunch
Salt                      to taste
Oil                       for deep frying
PREPARATION
Soak the black gram dhal in water or 1-2 hours
Pick the leaves of the greens, clean well , wash them and cut very finely.
Drain the dhal completely, and grind it into a very smooth paste with very minmum water.
Add the cut greens to it.
Add salt and mix well
Heat a kadai with oil, and when sufficiently hot, take a little dough, try to make it into a ball shape with a hole at the center and slide it down the hot oil.Be careful not to splatter the hot oil and hurt yourself.
When it starts to brown, flip it over and let it cook on the other side too.
Deep fry the vadai in batches and transfer them to an absorbent paper.
Serve hot with a chutney of your choice

Linking this to BM#17

Sunday, June 24, 2012

Sweet Corn Masala Vadai


Hi
For this week of BM#17 , i have chosen the the theme of "Deep Fried Fritters" and starting off with this vadai. I had bookmarked this recipe from Tickling Palates and i must say it tastes very delicious.
INGREDIENTS
Blackgram dhal  1/4 cup
Red gram dhal    1/4 cup
Bengal gram dhal  1/4 cup
Raw rice              2 tbsp
Sweetcorn           1/2 cup
Redchillies           2-3
Onion                  1
Salt                      to taste
Oil                       for deep frying

PREPARATION
Soak all the dhal's and the raw rice together in enough water for 1 hour
Drain the water completely and transfer this to a mixture.
Add the sweet corn to this mixture with the red chillies and salt
Grind the mixture very coarsely(Do not add extra water)
Now add finely chopped onions to this and mix well.
Heat a kadai with oil and when it is sufficiently hot, reduce the flame.
Make small balls from this ground mixture, flatten a Little like patties and deep fry them till they turm golden brown in colour.
Fry in batches of 3-4 vadai and transfer them to a plate lined with an absorbent paper to take out that extra oil
Serve hot with a chutney of your choice
Check out the others at Blogging Marathon#17





Tuesday, June 19, 2012

Microwave Paalkova



Starting this post with a profound apology to Roshini with whom i have been paired with for the Blog hop for the month of june. Have been traveling and this post just skipped my mind. I did not want to delay it any further and decided to go with her Palkova otherwise called as milk halwa which suited my marathon theme too.I am so sorry Roshini for this delay in blogging this Microwave Palkova

INGREDIENTS
Sweetened Condensed Milk     400 gms(I used 1 tin of Amul mithai mate)
 Curd/Yogurt                         2 tsp
Ghee                                    1 tsp

PREPARATION


1. Mix all the ingredients in a microwave safe bowl

2. Heat for 2 minutes.Take it out ans stir

3. Cook gain for 1 minute,. Stir and put it back in. Continue this process till the necessary grainy texture is acieved. I cook in micro high mode for 5 minutes, stirring well after every 1 minute.
The verdict that my family gave was"IT IS OUT OF THE WORLD"!!!!


Linking this to Blogging Marathon and Bloghop Wednesday


Monday, June 18, 2012

Beetroot Halwa


By now I am sure my readers will know that i have a sweet tooth. Yes i love sweets and it is not often that my daughter says it is good. She does not like sweets but doesn't mind having some beetroot halwa though:-)
 INGREDIENTS

Beetroot grated     4 cups
Milk                   1 cup
Sugar                 2 1/2 cups- 3 cups
Cardamom (powdered)    1tsp
Ghee                          1tbsp
PREPARATION
Grate the beetroot. Add the milk and pressure cook it upto 4 whistles
Transfer this to a pan and cook on a very low flame.
When all the moisture has been absorbed add the sugar to this and mix well. Continue to cook in a very low flame till everything comes together . Now add the cardamom powder and the ghee. Mix well
Switch off the heat
Enjoy the delicious Halwa!!! 
 Linking this to Blogging Marathon#17

 

 

Sunday, June 17, 2012

Akkaraadisal


Akkaravasidal is offered as the prasadam on the day of Koodaravalli in the month of Margazhi.I had bookmarked this recipe from Shanthi and this is my first post for the third week of BM#17 with the theme Payasam!!

INGREDIENTS 
Raw rice  1/4 cup
Green gram dhal  1 tbsp
Jaggery          1/4 cup
Sugar             1/4 cup
Milk               1 litre
Saffron           1 pinch
Ghee              6 tbsp
Cardamom    2
Pachai Karpooram   a pinch
Cashew and raisins    a handful
PREPARATION

Wash the rice and dhal  and drain it completely
Heat a pressure cooker and roast the rice dhal mixture till it changes colour slightly
Add half the milk to this and pressure cook this mixture upto 4 whistles so that it mashes very well
Soak saffron in 1 tbsp of hot milk and keep aside
Crush the jaggery and add it to little water and strain it to remove the dust. Add this and sugar to the cooked rice dhal mixture.
Add half the ghee and the remaining milk to this , mash well and cook on a very low flame till the consistency it a little thickend. Add saffron , cardamom and pachai karpooram to this , mix well and put of the flame
If you need a little thinner consistency add more milk .

Linking this to Blogging Marathon #17.

Tuesday, June 12, 2012

Radish Carrot and Raw Mango Salad


Salads are always refreshing and this particular salad has raw mango in it to give that extra tanginess.
INGREDIENTS

Raddish    1/2 cup
Carrot      1/2 cup
Raw Mango  1/4 cup
Oil               1 tsp
Mustard seeds  1/2 tsp
Turmeric powder 1/4  tsp
Lemon juice         2 tsp
Salt                    to taste
PREPARATION

Cut radish, carrots and mango very finely
Mix everything together in a bowl. Mix the lemon juice and salt as well
Heat the oil in a kadai and when sufficiently hot add the mustard seeds and then the turmeric powder. When the mustard seeds start to crackle, switch off the fire and add this to the cut veggies
Mix well and serve
Linking this to blogging Marathon#17







Monday, June 11, 2012

Greek Salad


Another refreshing salad with a very delicious dressing is this Greek salad.For the day 2 of BM#17 it is Greek Salad(name is as usual intriguing)
Cabbage     1 cup
Lettuce      1 cup
Cottage cheese   1 cup
Olives        few

FOR THE DRESSING
Fresh cream    4tbsp
Mustard paste     1tbsp
Pepper powder    1/2 tsp
Lemon juice  1Tbsp
Salt to taste

PREPARATION
Shred the cabbage and lettuce
Mix these with paneer ,olives and
Pour the dressing over this and mix well
Chill in the fridge and serve!!!
Check out the Blogging Marathon





Sunday, June 10, 2012

Bell Pepper Salad


We all like to have salads....the colour, the fresh vegetables gives you the much needed freshness particularly in this hot summer of chennai. Today for BM#17, i have prepared the mixed colourful bell pepper salad.

INGREDIENTS
Bell pepper(red, green, yellow)   1 each
Spring onions                               2
onion                                              1 small
Cilantro                                           4 tbsp
Lemon                                             1
Oilve oil                                          3tbsp
Pepper powder                                 1 tsp
Salt                                                  to taste
Tomato sauce                                   2 tsp(optional)

PREPARATION
Cut all the vegetables finely
Mix all the ingredients in a serving bowl and let it chill in the refrigerator for an hour.
Serve  and feel refreshing taste and flavour!!!

Wednesday, June 6, 2012

Walnut Tartlets


Hi
Time flies!!!!We are already entering into the fifith edition of Gourmet Seven!!!!For this month we decided to bake pies/tarts/Galette from Smitten Kitchen and i chose to bake these cute Walnut Tartlets.

INGREDIENTS
 All-purpose flour   3/4 cup
confectioner’s sugar  1/4 cup
 teaspoon salt             1/8 tsp
Butter(cold)               5 tbsp
FILLING
Fresh cream    1/2 cup
Sugar              1/4 cup
Brown sugar    2 tbsp
Honey              2T bsp
Walnuts(chopped) 3/4 cup
Salt                    a pinch
PREPARATION
I have followed exactly the way Smitten Kitchen has showed except that i have not used the egg in the tart shell.Hop over to Smitten Kitchen to see how to make these cute Tartlets!!!!!



 Have you checked out what the other Gourmet Seven are upto???????



Tuesday, June 5, 2012

Microwave Corn Carrot Muffins

 For the third day of BM#17 the quick microwave version of the carrot corn muffin. This is a super quick way to bring a smile on your kid's face when they come with a grumpy look after a hectic day a school.

INGREDIENTS
Recipe source Cooking for all seasons
All Purpose Flour 1 cup
Carrots 1 cup
Corn Kernels 1 cup(cooked)
Fresh Coriander, finely chopped - 1/2 cup
Green chilli 1(optional and cut finely)
Baking Powder 1 tsp
Cooking Soda 1/2 tsp
Salt 1/2 tsp
Curds 1 tbsp
Tomatoes puree 1/2 cup
Milk 3/4 cup
Olive Oil 1 tbsp

PREPARATION
Steam the corn and let it cool
grate the carrots, cut the chillies finely
Mix the flour, baking powder, baking soda and salt.
Add all the ingredients to this and mix well
Spoon it into  microwave safe muffin moulds  and cook for 5 minutes in MICRO HIGH MODE.Let it rest for 5 minutes and then Serve warm
Check out the http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#17 
 





Monday, June 4, 2012

Roasted Bell pepper and cottage cheese Bread



Hi I find it a really difficult to plan the daily menu taking into account the different likes and dislikes of my family.Well...the snacks menu is always for my daughters taste and she loves baked goodies...preferably savoury.So...for day 2 of blogging marathon#17, I have baked Roasted pepper paneer bread.I got this idea when i was blog hopping and saw the paneer masala bread .I wanted a different flavour to the bread , thus baked Roasted paneer bread.
 INGREDIENTS
 FOR THE DOUGH
All purpose flour 2 cups
 Active dry yeast  1 tsp
  2 Sugar 1/2 tsp
 Salt 1/2 tsp
 Oregano 2 tsp
 Chilli flakes 2 tsp
 Water nearly 1 cup
Olive oil 1 tbsp  
For the filling
 Bell peppers 3(red, yellow, green..one each)
 Cottage cheese/Paneer 200 gms
 Onion 1
 Oregano 2 tsp
 Salt to taste

 PREPARATION FOR THE FILLING
Apply a little oil on the peppers.Roast it on stove top till the skin turns black. Switch off the heat and let it cool Remove the blackened skin of the peppers, chop them finely and keep it aside. Dice the onions finely and add to the roasted peppers. Crumble the paneer and add to this above mixture with oregano and the necessary salt Mix everything well and keep it aside
 
FOR THE BASE
Take 1/4 cup of luke warm water and add sugar to it.
Mix well. Sprinkle the yeast on this and let it prove.
 Mix the all purpose flour, salt , chilli flakes and oregano in a wide mouthed bowl Pour in the yeast-water mixture to this. Mix well Add more water and knead it to a pliable dough- nearly for 10 minutes.Let it rest for 45 minutes for it to double.
 Gently deflate the dough and roll it into a rectangle approximately 1/4 " thickness Spread the filling mixture on this evenly and press it lightly
 Now, start roll carefully from one side into a log Seal the sides with little water
 Place this log in a greased bread mould Cover it with a kitchen towel and keep it in a warm place to rise again for 45minutes-1hr
 Preheat the oven to 190C
 Brush some milk on this bread and bake it for 10 minutes.
Reduce the heat to 160C and bake it further for 20 minutes or till done
 Take it out and let it cool for 5 minutes.
Now remove it from the mould and let it cool further for some time on a wire rack
 Cut into slices and serve warm
This particular bread had an awesome flavour of the herbs and taste.
 

Sunday, June 3, 2012

Oregano Garlic Bread

Hi
Back to blogging with blogging marathon#17.After a day of hectic run around organizing surprise birthday parties for my daughter,finally I am here writing this post.For the first week of BM#17,I decided to go with the theme"Kids evvening snack"....Though my daughter doesnt qualify anymore as a kid,she would still love to have these kiddy snacks when back from college ,She needs something to snack but which is not very heavy too. One such is this flavourful garlic bread
 INGREDIENTS
 French loaf 1
Dried Oregano 1tbsp
Garlic cloves 4-5
 Butter           4 tbsp
Salt                to taste
 PREPARATION Preheat the oven to 200C
 Add the oregano and crushed garlic and salt to the softened butter
 Cut the loaf into 1" pieces
Spread this garlic spread on it
 Bake for 15 minutes
Serve hot.
Taste great with a bowl of hot soup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17