Monday, January 28, 2013

Chavlichi Bhaji / Black Eyed Beans Subji

 For the week 3 of Avant Garde Cookies, the chosen cuisine was Maharashtrian!!Black eyed beans is low in fat and calories but very rich in fiber and protein content.And this bhaji tastes very yummy too

Black Eyed Beans    1 cup
Onion                        1
Tomato                      2
Mustard seeds          1tsp
Cumin                        1tsp
Ginger garlic paste   1 tsp
Coriander powder     2 tsp
Cumin powder           1 tsp
Chilli Powder            2 tsp
Garam Masala            1 tsp
Oil                               1tbsp
Salt                                to taste

Soak the beans over night and next morning wash it and cook it in 2 cups of water upto 3 whistles
Cut the onions  and tomatoes finely
Heat a pan with oil
Add mustard seeds and when they splutter add the cumin seeds to sizzle
Now saute the onion till they turn transparent.
To this add the ginger garlic paste and mix well.Cook for a minute
Now sprinkle the coriander and cumin powder and chilli powder, mix well and continue in medium flame till the oil separates.
Now add the cut tomato, mix well. Cook till the tomotoes turn mushy
Sprinkle the salt and mix well.Add water if necessary
Now add the cooked beans and salt.mix well
Add the garam masala to this, continue to cook with a lid closed for 5-7 minutes in medium flame
Serve hot with chapathi!!
Linking this to Avant Garde Cookies with Anusha, Jayanthi, Kavitha, Priya, Priya Mahadevan, Radhika and Roshini

Thursday, January 24, 2013

Garlic-Cilantro Cheese Pull Apart Bread

Do I need a reason to bake a bread? NO:-) but i keep finiding some reason though!When Aparna of My Diverse kitchen asked if any of us were interested in baking along with her every month of 2013, i jumped in saying YES with many others and the group WE KNEAD TO BAKE was formed. I have bookmarked many of the recipes from Aparna's blog and I, love the pictures on her blog am happy to be mentored by her!!

For the Dough:
 Warm milk   1/2 cup
 sugar              1tsp
Active dry yeast    2tsp
All purpose flour  2 3/4 cups
Salt                        1tsp
Butter                    2 tbsp
Garlic paste          1tsp
Milk                      3/4 cup
Melted butter      1 tbsp
Oregano             3 tsp
Cilantro             3tbsp
Chilli flakes      3 tsp
Cheddar Cheese 1/2 cup

Add sugar and yeast to the warm milk and keep it aside to froth up
In a wide bowl mix all purpose flour, salt, butter and garlic paste and milk
Now add the yeast mixture to this  and knead it into a soft dough
Transfer this to a lightly floored wooden board and  knead it for 10 minutes till the dough becomes pliable
Transfer this to a well oiled bowl. Cover it and let it rest for 1 hr so that it becomes double in volume
Now knock out the air and roll the dough into a rectangle
Brush it with the melted butter
Spread the cilanto, oregano chilli flakes nd cheese on this evenly
Cut it lenghtwise into 3 equal portions
Stack one on top of the other
Now divide this into 6 equal poetions
Take A 9" by 5" loaf pan and stack these slices one on another resting the the pan on the shorter side so that you can stack it like a column
Cover it with a kitchen towel and let it rest for 45 minutes for it to double again
Preheat the oven to 180C
Bake it for 25-30 minutes or till the crust starts to brown
Serve Warm
Savoury breads are something which my daughter looks forward to always and she loved it
Thank Aparna for the wonderful recipe
Happy to be part of WE KNEAD TO BAKE!!!!

Sunday, January 20, 2013

Brown Rice Upma


We all know that brown rice has an edge over white rice due to its high nutrient content but both brown and white rice have similar calorific value and carbohydrates.According to Wikipedia
"When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.
Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration.One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[3]
Among other key sources of nutrition lost are fiber and small amounts of fatty acids
I guess after reading this may be some of us will switch to using of brown rice more
Well!!coming to this post, When Jayanthi gave my secret ingredient for week 2 of Avant Garde Cookies . I was more than happy as this recipe is a regular in my house. It tastes much better than the regular arsi upma.

Brown rice  1 cup
Tuvar dhal    1/4 cup
Water                   2 cups
Oil                       1 tsp
Mustard               1/2 tsp
Urad dhal              1/2 tsp
Asafoetida             1/4 tsp
Red chillies             4-5
Curry leaves           4
Coconut Scrapping few tbsp(optional)
Salt                       to taste
Run the rice, tuvar dhal and red chillies in a dry mixer till the it comes to a rava consistency
Heat a pan with oil.
Once the oil is sufficiently hot, add the mustard seeds.When it splutters, add the urad dhal, asafoetida, red chillies and curry leaves.Saute for a minute
Transfer this to a rice cooker
Now add the required quantity of water with the salt
Now put the  rice  mixture into this. Mix well
Add the coconut scrapping
Now put it in cook mode till done
Serve with hot tomato chutney

Linking this to Avant Garde Cookies with Anusha, Jayanthi, Kavitha, Priya, Priya Mahadevan, Radhika and Roshini

Wednesday, January 16, 2013

Apple Pie

Swathi suggested that we bake apple pie  as the  Baking Partners challenge for January and one of the suggested recipes was from As i wanted an eggless version, have modifies a little
All purpose flour  1 3/4 cup
Cold butter             3/4 cup
Sugar                       2 tbsp
Salt                          a pinch
Cold water            as necessary
Granny smith apples   8
Butter                         3 tbsp
Sugar                           1/2 cup
cinnamon powder     1/4 tsp
Clove powder             1/4 tsp
Juice of 1 lemon

Cut the cold butter into cubes
Mix the flor ,sugar amd salt to gether
Mix in the cold butter  and it will resemble crumbs
Now add just enough cold water and knead. Do not make it smooth dough. Wrap it in cling wrap and refrigerate
Peel and core the apples
Heat a pan with butter and sugar
When the butter has melted add the cut apples, cinnamon ,sugar and clove powder
Let it cook for 10 minutes till it becomes soft. Switch off the fire and let it cool
TO assemble the pie
Grease the 9" pie mould
Roll out 3/4 of the dough into a circle not very thin
Line it inside the pie dish
Prick it all over with a fork
Now add the apple filling into this
Roll out the remaining dough. Cut into thin strips
Arrange these strips as lattice on the filled pie covering it
Brush it with milk
Preheat the oven to 180C
Bake the pie for 45 minutes
Let it cool
Slice it and serve!!!
Linking this to Baking Partners


Saturday, January 12, 2013

Garlic Pesto Pull Apart buns

 I have earlier baked Garlic buns and baked pesto crescent rolls too. Loved both and thus thought may be this variation will be nice and it was very delicious indeed,These pesto garlic buns are my entry to day 3 of Blogging marathon#24
All purpose flour 3 cups
Warm Water 1 cup
 Active dry Yeast 1tbps
Salt 1tsp
Sugar 2 tbps
Extra Virgin Olive Oil 3 tbps
Salted Butter- 50grams(softened)
Garlic- 3 grated
Pine nut 1/4 cup
Basil 1/4 cup
Coriander 2 tbsp
Garlic 2 pods
Chilli flakes 2 tsp
Oregano 2 tsp

Mix everything except oil to form a soft smooth Dough
Now add oil and knead again(10 minutes)
Transfer this to a greased bowl. Cover it loosely and let it double in volume.(Nearly 1hr)
Grind all the ingredients for the pesto  filing except butter.Add butter,salt and mix well. Keep aside.
Grease a baking tin
Knock down the dough a little and make it into two parts
Roll the dough into a rectangle (1/2" thickness)
Spread 1Tbsp of Pesto spread on this and roll it up. Cut into 4 equal portions.
Place these rolls on greased tray. Likewise make another 4 rolls from the other half of the reserved dough
Apply the balance garlic spread on top and apply milk
Sprinkle sesame seeds (optional)
Cover and allow to proof for another 20 minutes.
Preheat the oven to 180 degree C.
Bake for 20-25 minutes and be sure of the lovely aroma all over your home
Linking this to blogging marathon#24

Thursday, January 10, 2013

Chocolate Buns

For the second week of Blogging Marathon#24, I have chosen the theme :Breads" and today it is another treat for the chocoholics. It it a very soft delicious bun with a gooey chocolate filling
All purpose flour   1 cup
Instant yeast            1 tsp
Sugar                        1/2 tsp
Salt                           1/2 tsp
Olive oil                   1tbsp
Water as required
few pieces of dark/semi sweet chocolate

Add yeast and sugar to 1/2 cup of luke warm water and allow it to prove for 10 minutes
Take the flour and mix the salt with it. Now add the yeast mixture to this and knead into a dough adding required amount of water
Tranfer the dough to a floured board and knead for 10 minutes to get a soft pliable dough. Cover it and leave it for 45 minutes  in a warm place to rise
Pinch small balld from this dough and flateen it a little. Keep a piece of chocolate inside and again pinch the covering together to fom a bun
Place all the prepared dough buns on a greased tray apart from each other. Cover with a kitchen napkin and let it rise again(30 minutes)
Preheat the oven to 180C
Brush the buns with milk and bake it for 25-30 minutes or till it starts to brown
Serve warm
Linking this to Blogging Marathon #24

Event announcement-Healthy diet-Filling smoothies and shakes

This month vegjunction is hosting the Healthy diet concept , started by Priya. Smoothies and shakes are versatile. We can use as many combo as possible to whip up those delicious smoothies which are filling too. So here is an event where in you can tickle your imagination to bring in all those healthy filling smoothies and shakes to your dining table.
1, Send in as many smoothies and shakes that you can whip up
2 Archived enteries are allowed provided it is updated linking it to this page and Priya's page
Use of the logo is appreciated .
3.Please link it to this announcement page and Priya's Page
4. Non bloggers can send me your entries to with a picture of your recipe attached
Looking forward to many entries. Do link up to the linky tool.

Tuesday, January 8, 2013

Tutti Frutti Bread

How many of us have had a chance to eat this bread in our younger days? I remember my father buying this fro a local Bangalore Iyengar Bakery and it was a treat for us kids then:-). I remember even picking all those coloured fruit bits from the bread first to relish and then eat the rest of the bread. On a blog hopping spree I found this perfect recipe from My singapore kitchen and when it was decided that bread baking would be the theme for week i of Avant Garde Cookies, I knew i would bake this!!
Recipe source:My singapore Kitchen
All purpose flour  2 1/2 cups
Yeast                      1 1/2 tsp
Custard powder     2 tbsp
Milk Powder         2 tbsp
Condensed milk    2 tbsp
Sugar                      5 tbsp
Salt                         1/2 tsp
Water                     1/2 cup to 3/4 cup
Tutti Frutti             1/2 cup
Water Roux (1Tbsp maida mix with 1/2 cup of water and cooked on a very low flame to form a custard)
Butter                    10 gms
Oil                         2tbsp

Mix the flour with all the ingredients except butter oil and tutti frutti. Add enough water and knead into a sticky dough
Now knead in butter , tutti frutti and knead for 10 minutes
Transfer this to a well oil bowl and keep it covered in a warm place for it to rise
Now punch down a little and shape it into a loaf and transfer this to a greased bread mould
Preheat the oven to 180C
Bake the bread for 30 minutes
Let it cool and then slice to have this delicious bread!!

Check out what Radhika, Anusha, Kavitha,
Jayanthi, Priya M, Priya S, Roshini

Ghevar With Rabdi

Ghevar is an awesome Rajasthani delicacy pepared during the Teej festival. It looks as great as it taste too!!When Manjula Bharat of Desi Fiesta challenged the South Team to make this as this month's South Versus North Team Challenge, and event started by Divya of You Too Can Cook, I wasn't very sure if i would participate in this challenge.The pictures of how it is done looked a little intimidating to me but then i had a reason to make this finally. Yesterday was my Mother -in -law's birthday. She turned 75 and i wanted to make something which i hadn't cooked earlier. Thus Ghevar became the sweet for her birthday!!

Maida  1 1/2 cups
Ghee    2 tbsp
Warm milk   1/4 cup
Water            as necessary to make a thin batter

Sugar      1 1/2 cup
Water      1 cup
Kesari Rabdi:
Milk      3 cups
Sweet condensed milk 1 cup
Cardamom powder  1/2 tsp
Saffron      1 tsp
Cream milk and ghee together
Add maida to this and mix well
Now add enough water to get a thin consistency to the batter
Heat enough oil in a small flat bottomed deep vessel:preferably cylindrical).
Once the oil is very hot, take the batter in a ladle and pour it from a height of 1 foot.Stretch your arms above the hot oil at a height of nearly a feet
Pour the batter slowly in the hotoil. The hot oil will start bubbling. Wait for a second and pour more if the vessel can hold.
Now the batter sizzles and settles place a skewer in the center to form a small hole
Let the ghear fry till golden brown
Remove it with the help of skewer and place in on a paper napkin to remove the excess oil
Boil water and sugar together to get a one string consistency. Switch off the flame and keep it aside
To make the rabdi, boil the milk till it reduces to half its quantity.
Now add saffron and cardamom powder and mix well and continue to boil for another 5 minutes in a very low flame

Place the Ghevar on the serving Plate. Spoon the sugar syrup on this Top it with rabdi and if you like add crushed nuts and serve immediately!!

Linking this to SNC Challenge

Saturday, January 5, 2013

Chocolate Mousse with Agaragar

Dessert marathon here and no chocolate recipes, NOT DONE:-(...This was my daughters reaction when i said that I would be cooking halwa for the third day of DESSERT marathon.I remembered this bookmarked recipe from Raks kitchen and had all the ingredients too. So here comes chocolate mousse for a chocoholic daughter:-)

Recipe Source:Raks Kitchen
Milk      2 cups
Water    3/4 cup
Cocoa powder  1 1/2 Tbsp
Corn flour        1 1/4 Tbsp
Sugar                 4 tbsp
AgarAgar powder 2tsp
Vanilla                    1/2 tsp
Fresh Cream     3/4 cup(I used Amul fresh cream)(whip it till it becomes thick)
Chocolate Vermicelli   1 tbsp

Take a pan with 3/4 cups of water and sprinkle the agaragar on it. Let it rest for 10 minutes for it to dissolve completely
Dissolve the cocoa powder and corn flour in 1/4th cup of warm milk. Boil rest of the milk with sugar
Add the cocoa mixture to the boiling milk with continuous stirring and continue to cook for another 5 minutes in a medium flame.
Meanwhile heat the agaragar mixture till it turns to thicken a little
Add this to the boilng cocoa and milk mixture, mix continuously and switch off the fire
Keep stirring even after the flame is switched off to avoid any lump formation
Once it is completely cooled fold in the whipped cream
Transfer it to serving cups and refrigerate
Sprinkle with some chocolate vermicelli and Serve cold!!!

Linking this to Blogging Marathon#24 and Kid's Delight Desserts hosted by Vegjunction and started by Srivalli


Friday, January 4, 2013

Badam Payasam

Continuing with my Dessert posts for Blogging Marathon#24, here is one more of my family favourites Badam Payasam
Badam known for its medicinal properties is usually given to kids by soaking them in water overnight, and next morning is had on empty stomach. This dessert is a welcome change for my daughter from the usual monotony of eating the almonds in the morning. When served cold , it tastes very delicious
Milk  1 lt
Badam  15-20
Sugar   1/4 cup or according to taste
Saffron  few
Soak the badam in warm water for 2hrs
Boil the milk in low flame till it becomes half
Grind the badam into not so smooth paste
Mix this with the boiling milk, stirring continuously so that lumps dont form.
Cook for another 5 minutes
Then add sugar, mix well cook for 2 minutes and switch off the flame
cool and then serve this delicious dessert

Linking this to Blogging Marathon#24 and Kid's Delight DESSERT hosted by Vegjunction and started by Srivalli

Thursday, January 3, 2013


There are some people who love sweets like me, some who do not like and yet some who have a selective list of sweets which they relish. My daughter falls into this selective list category and one of the sweets in that preferred list is Suryakala. This is my post for Blogging Marathon #24 under the theme DESSERTS. Though it is time consuming, it is very delicious. So, worth all the effort
Adapted from the book 100 sweets by Mallika Badrinath
For the filling
Sugarless Koa  250 gms
Bengal gram flour    3/4 cup
Powdered sugar       1 cup
Cardamom powder   1/4tsp
Ghee                       1tbsp
Wheat flour       1/4 cup
Maida                1 1/4 cup
Baking powder    1 pinch
Ghee                   1tbsp
Salt                    a pinch
Oil                   for deep frying
To make Syrup
Sugar          1 level cup
Water          1/4 cup

 For The FillingHeat the ghee in a pan fry the gram flour till it gives out a good aroma. Add koa to this, mix well and remove from fire. Let it cool completely

For the dough
Sieve the flour with baking powder and salt
Mix ghee to this to form bread crumb like texture
Sprinkle water and knead in to thick dough(like chapathi dough)
Let it rest for 1 hour

For the sugar syrup
Mix sugar and water in a heavy bottom pan and heat. Once it reaches 2 string consistency , switch off the fire and keep aside

To be deep fried
 Make even sized balls from the prepared dough
Roll into Small circles
Keep 1 tbsp of stuffing in the center of 1 circle and close it with another one.
Seal edges with little water
Twist corners gently using finger tips decoratively and shape edges as seen in the pictur
Deep fry in hot oil till golden brown and then flip on the other side to till it browns too
Dip it in hot sugar syrup one by one and arrange on a tray
serve warm!!
Linking this to Blogging Marathon#24 and Kid's Delight DESSERTS Hosted by vegjunction and started by Srivalli

Wednesday, January 2, 2013

Couscous Salad

Wish you all a very happy New Year!!!
It was decided by the GOURMET SEVEN that we cook picnic foods from BBC FOODS and I decided to start 2013 blogging with a very healthy salad recipe from BBC FOOD.Earlier cous cous was very available in Chennai, but now most of the ingredients, rare fruits and vegetables are available. I got this pack of couscous from Gormei market and preparing this was so easy.
Cous cous  1 cup
Parsley chopped 1/2 cup
Coriander chopped  1/4 cup
Onion(diced finely)   1
Cucumber(cut finely)   1
Walnuts(crushed)      2tbsp
Toasted sesame seeds  2tbsp
Olive oil                       2 tbsp
Ground pepper            2tsp
Lemon juice               1 tbsp
Cover the couscous with twice its volume of hotwater and let it rest for 10 minutes to soak
Mix with all the other ingredients and let it sit for 30 minutes

Serve at room temperature!!
Linking this to GOURMET SEVEN