Friday, March 29, 2013

Baked Stuffed Potatoes

 Hi
For this month of Taste And Create, I am paired with Sid's Sea Palm Cooking.Wow!!!She does a lot of cooking and baking. I could see lot of posts under Tapas Night..Tempted to ask her about it.She cooked the carrot Pakoras from my blog and i am astonished, for she neither had the rice flour nor the gram flour. She actually roasted the grain and powdered it and then went about finishing the dish. Would I do that????NO...Hop on to her CARROT PAKORAS TO ACTUALLY SEE THE PROCEDURE!!Well, searching for a recipe from her blog,which my daughter would love I saw the Baked Stuffed Potato and was sure she would love it.I made some minor changes to suit my vegetarian taste.

INGREDIENTS
Recipe Source is SID'S SEA PALM COOKING
Potatoes(Large)     4
Olive oil                1 tbsp
Rock salt               1tsp
Onion                     1
Garam masala        1tsp
Coriander                1tbsp
Mint Leaves            1tbsp
Mozarella               3tbsp
Salt                          to taste

PREPARATION
Wash and clean dry the Potatoes.
In a bowl mix the olive oil and rock salt
Now toss in the potatoes and mix well so that the oil is applied evenly on the potatoes
Preheat the oven to 200C
Bake these for 25-30 minutess
Remove from the oven and let iy cool
Scoo out the center portion and keep it in a bowl
Mix the cut onions with the scooped otato. Mix in garam masala  and the coriander. Mix well
Now add the cheese and mix well again
Fill this in the scooped potato, top with with some more grated cheese.
Arrange in a baking dish and bake till the cheese melts
Linking this to Taste and Create

My daughter loved it. !!!!!!Says it is just OUT OF THE WORLD!!!!

Tuesday, March 26, 2013

Kothu Parotta



 Hi
For the final day of blogging for street food, I decide to cook our own madrasi street food..kothu parotta. I am always in awe of those road side shops where the guy behind the huge kadai on the stove shoves in the cut parotta pieces into the masala and with a flat plate in each hand mixes it in a  nice rhythmic manner...
INGREDIENTS
Parotta  4
Onion     2
Green capsicum  1
Tomato                2
Green chillies     2
Ginger garlic paste 1tsp
Coriander powder  1tsp
Cumin powder       1tsp
Chilli powder          1tsp
Turmeric powder    1/4 tsp
Coriander                  1 tbsp
Oil                           1tbsp
Salt                          to taste

PREPARATION
Slice the onions, cut the capsicum and tomato into small pieces
Heat oil in a pan.Add cumin seeds and when they sizzle, add the onions and cook on a very low flame. When they become transparent, add the ginger garlic paste  and cook for 1 minute
Now add the cut vegetable and continue to cook for 5 minutes.
Now add all the dry masala and salt.
Sprinkle little water, mix well and continue to cook till the whole thing becomes mushy
Now add the cut parotta pieces, mix well and cook for 1 minute
Garnish with coriander and serve hot!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
Linking this to Kid's delight-Street food hosted by Simply Tadka and started by Srivalli


Monday, March 25, 2013

Pani Puri


 Hi
I am sure most of us ,kids and adults alike love this street food.Whenever I visit Gangotri- a fast food joint here, I have seen people standing in queue to get near that paani ka matka eyeing the people who already are half way through their treat...mouth full with that puri, yet trying to say something to their friend, not able to...then showing gesture as to wait....isn't this common everywhere????My daughter travels 40 kms from her college to get to one street vendor in Nungambakkam to eat this:-)...such is the craze and love for street food. Here is the recipe adapted from Tarla dalal book on street food

INGREDIENTS
Puris         30
FOR THE TEEKHA PANI
Mint leaves     1 cup
Chopped coriander 1/2 cup
Lemon juice                1tbsp
Green chillies             4
Pepper                         2
Ginger                         1/4 " piece
Black salt                    1tsp
Roasted cumin powder 1tsp
Salt to taste
MEETHA PANI
Deseeded dates    10
Tamarind              1tbsp
Grated jaggery     3 tbsp
Chiili powder        1/4 tsp
Jeera powder          1/4 tsp
Salt                            to taste
TO BE MIXED INTO STUFFING
Mixed sprouts    2 tbsp
Boiled mashed potato 1/4 tsp
Coriander powder   2tsp
Black salt      1/2 tsp
Chilli powder    1tsp
Salt                  to taste

 PREPARATION
FOR THE THEEKHA PANI
Combine all the ingredients and blend in a mixer using little water to a very smooth paste.
Combine 2 1/2 tbsps of this green paste with 3 cups of water and mix well
Refrigerate for 3-4 hrs
FOR THE MEETHA PANI
Combine the dates,tamarind,jaggry and 1/4 cup of water . Mix well and pressure cook it till 3 whistles
When cool, blend it to a smooth paste and strain through a strainer
Add 1 1/2 cups of water , chilli powder, cumin seed powder, salt to this and mix well
FOR THE STUFFING
Boil the potatoes and mash well
Cook the sprouts and let it cool
Mix all the ingredients and keep it aside
SERVING
Crack a small hole in the center of the puri and stuff it with 1 tbsp of the prepared stuffing
Top it with 1 tsp of meetha chutney
Immerse the puri in chilled theekha pani and serve!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
Linking this to Kid's delight-Street food hosted by Simply Tadka and started by Srivalli





Sunday, March 24, 2013

Hokkaido Milk Bread with Tangzhong



 For the month of March, Aparna challenged us to bake Hokkaido milk bread for the group WE KNEAD TO BAKE. This is the softest and the tastiest bread that I have ever baked.It rises so well, has the pillowy rise and a lovely texture.This particular bread uses an ingredient called roux and the method used is called Tangzhong. To read more about the method and the step wise pictorial , please hop on to Aparna's blog

INGREDIENTS
The original Recipe is from 65 Degrees Tangzhong"65C Bread Doctor By Yvonne Chen and adapted from Kirbie's Cravings
For the Tangzhong(Flour-water Roux)
All purpose flour    1/3 cup
Water                        1/2 cup
Milk                           1/2 cup
FOR THE DOUGH
All purpose flour      2 1/2 cups
Sugar                          3 tbsp
Salt                              1tsp
Powdered Milk         2tbsp
Instant dried yeast  2tsp
Milk                             1/2 cup
Fresh Cream              1/8 cup
Tangzhong                1/3 cup(USED ONLY HALF THAT WAS PREPARED)
Unsalted butter        25gms

PREPARATION
FOR THE TANGZHONG
Whisk together the flour, water and milk till smooth such that there are no lumps
Now cook it on a very low flame, stirring continuously and you will see that it starts to thicken. Switch off the fire when lines are formed in the roux while you stir. Let it cool  completely for 2 hrs 
FOR THE DOUGH
As suggested by Aparna, i made this dough in a food processor and it was so easy.
Put the flour, salt, sugar, yeast and powdered milk in the processor and pulse it a couple of times so it it is evenly mixed
In another bowl mix the tangzhong, milk and cream and mix it well
Now add this to the flour mixture and run the processor in a very slow speed, till the dough comes together
Add the softened butter at this stage  and process till you have a smooth elastic dough.
Form the dough into a ball and keep it covered in a well oiled bowl for 1 hr for it to rise
At the end of an hour , we see that the dough has doubled.
Now transfer the dough to a work surface and divide the dough into 3 equal parts
SHAPING THE BREAD
Roll out each portion into an oval shape nearly 1/8"thick.Take one end of the dough from the shorter side and fold it in the middle of the ova;
Take the other end and fold it slightly overlapping the previous fold 
Roll this folded dough into a rectangle so that the unfolded edges stretch
Roll the rectangle from one short side to the other. Pinch the edges to seal well
Repeat the same with other two balls as well
Place them with sealed egdes down in a loaf tin.
Cover with a towel and let it rise again for 45 minutes
Preheat the oven to 170C
Brush the bread with milk and bake it for 20-30 minutes till the top starts to brown and it sounds hollow when tapped
Let it cool in the pan for 5 minutes
Then transfer it to the wire rack and let it cool completely before you slice
THIS IS THE BEST BREAD THAT I HAVE EVER BAKED. Thank you Aparna!!!





Paneer Frankie

 Well..I am giving all my readers a break from my cabbage marathon:-)...No...no, it is not paneer marathon...This week I will be blogging 3 recipes of street food :-)For the final week of BM#26, I chose street food-Kid's delight...since there were so many street food reicpes which my daughters loves and I had not yet blogged about it. I remember that we had our first frankie in a shop outside Globus in chennai, It was hot, tasty and the best part is that we need not wait for a long time, for our orders to come in, The guy behind the stall was super fast and we had two frankie's each!!!

INGREDIENTS
FOR THE CHAPATHI
Whole wheat flour    1 1/2 cup
All purpose flour       1/2 cup
Salt                              a pinch
Oil                               1 tsp
FOR THE FILLING
Cumin seeds            1/4 tsp
Onion                        1
Tomato                      2
Paneer                      200gms
Ginger Garlic paste  1tsp
Red chilli powder      1tsp
Turmeric powder       1/4 tsp
Coriander  powder     1 tsp
Cumin powder            1/2 tsp
Garam Masala             1 tsp
Amchur powder           1/2 tsp
Salt                               to taste
Oil                               1 tbsp
FOR THE DRESSING
Onion                         1
Chat masala              2tsp
Coriander                  2tbsp

PREPARATION
FOR THE CHAPATHI
Combine the two flours with salt in a bowl.
Add the oil to it and mix well.
Now just water little by little and knead it into a pliable dough.
Apply little oil on it , cover it and let it rest for some time.
Make small balls from this dough
Roll out each ball into a thin roti
Cook on both the sides till small brown spots start to appear
Remove it from the tawa. Make all the rotis like wise
FOR THE FILLING
Heat a pan with oil and add the cumin seeds. When this sizzles, add the cut onions and saute till it becomes transparent. Now add the ginger garlic paste and saute for a minute
Now dunk in the cut tomatoes and mix well. Let it cook on a low flame for 3-4 minutes. It starts to get mushy now.
Now add all the dry masala powders and salt, mix well and cook  for 3 minutes. Add the paneer cubes now and cook till the moisture starts  to evaporate.. Switch off the fire and let it cool

TO ASSEMBLE THE FRANKIE
Take a prepared roti on a work surface
Keep a portion of the prepared filling in the centeer
Sprinkle very little chat masala on it
Now add the fresh cut onions and cut coriander on this
Roll it like this as shown here
Serve it to your kids!!!They will be delighted and the adults at home too:-)
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
Linking this to Kid's delight-Street food hosted by Simply Tadka and started by Srivalli


Tuesday, March 19, 2013

Cabbage Halwa

 HI
Did you also react the same way as my hubby did..."Eh..what, Cabbage and Halwa????.OH.....No..."...:-)I guess you did but believe me cabbage in this form is yummy too.For the third day of Cabbage Marathon and cooking cabbage as a dessert  fron Mallika Badrinath's 100 Sweets book, truly makes me a daring cook!!!Here is the very simple  recipe for a delicious halwa
INGREDIENTS
Cabbage(cut into tiny bits)   2 cups
Sugar                                      1 cup
Grated fresh coconut             1/2 cup
Milk                                      1/4 cup
Sugar                                       3/4 cup
Cashew                                  15
Ghee                                     3 tbsp

PREPARATION
Cut the cabbage finely. Cook it till it is well cooked. I MICROWAVED it for 5 minutes with 1 tbsp of water.
Soak the cashew in the milk
Grind the cooked cabbage, coconut, cashew with milk till smooth.
Transfer this to a pan and add the sugar to it. Mix well
Cook it in low flame till it reaches the halwa consistency .Sprinkle the cardamom powder, mix well
Add the ghee and mix well
Switch off the fire.
Serve warm or cold
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26


Monday, March 18, 2013

Cabbage Dosai

Hi
For the second day of cabbage marathon, I had to pick a breakfast idea which uses cabbage. As usual my mother to my rescue. She had lived a fair part of her life in Mangalore and has a collection of recipe book from local authors. She sent me one book which neither has the title page nor  the last page. Hence I am not able to tell you the author but this is a specialty from Mangalore region. Here is the simple recipe from a very old book of a very delicious dosai variety
INGREDIENTS
Raw rice      1 cup
Grated coconut   1/4 cup
Cabbage               1/2 cup
Ginger                  1/4 " piece
Green chillies      2-3
Salt                       to taste
Oil                   few tbsps

PREPARATION
Soak rice in enough water for 3 hrs. Grind it along with coconut, ginger, green chillies and salt to a very smooth paste
Add the necessary amount of water to make it into pouring consistency.The consistency should be little on the watery side.Add the finely cut cabbage pieces to it
Heat the tawa, pour a ladle of the batter in a circular motion from outside to inside
Put 1 tsp of oil around it
Cover it with a lid and cook on medium flame for 1 minute, Flip over and cook on the other side too.
This dosa does not turn into the usual golden brown colour but snall brown spots appear on the surface
Serve warm with the chutney of your choice
A very delcious dosai with the crunchy cabbage is a sure hit among kids!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Sunday, March 17, 2013

Cabbage Soup

 Hi
When Srivalli announced the themes for BM#26, i guess i chose it without giving it much thought. Have been struggling to find the proper recipes since then:-(...If you are wondering what is the issue is about..here , let me tell you. I chose the theme, pick one and make it in three different ways as
1.soup,
2.Breakfast
3.Dessert. from three cookbooks. Theme 1 and 2 are easy but to accomodate the same for day 3 as dessert is quite challenging. Well, I decided to go with cabbage and this soup is from Mallika Badrinath's book of soups
INGREDIENTS
Cabbage     1 cup
Onion         1
Potato         1
Milk            1/4 cup
Oil               2 tsp
Pepper powder   as to taste
Salt                      as to taste

PREPARATION
Shred the cabbage finely
Slice the onion into thin slices
Pressure cook the potato, remove the skin and let it cool
In a pressure pan add oil  and then in slow heat saute the onion slightly and then put the shredded cabbage in that and cook for a minute. Make sure the colour doesnt change.
Pour 2 cups water into this and pressure cook it upto 2 whistles. Let it cool
Grind onion cabbage mixture with water, potato and the milk till smooth
Pour this back into the pan and cook it with the necessary salt in a low flame for 3-4 minutes
Switch off the fire
Add the fresh ground pepper and serve warm!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26



Tuesday, March 12, 2013

Carrot Pakora


 

Hi
For the third day of carrot marathon, it is a savoury snack. I have tasted onion pakoras and cashew pakodas and wanted to try with carrot. The result was amazing, no sweet touch to it, crispy on the out a little softer inside, on the whole a lovely savoury snack
INGREDIENTS
Carrots     2(Grated)
Onion       1 (cut into small pieces)
Rice flour    1/2 cup
Gram flour    1/2 cup
Chilli powder  1 tsp
Turmeric powder 1/4 tsp
Asafoetida           1/8 tsp
Salt                     to taste
Cut coriander     1tbsp
Oil                    for deep frying

PREPARATION
Wash and peel the carrots. Grate them and transfer it to a bowl
Add the cut onions and coriander to this
To this add the flours, chilli powder, turmeric powder, salt, asafoetida and mix well.The moisture in the carrot is enough to mix the flours. DO NOT ADD MORE WATER . If necessary just add a tsp  or 2 tsps of water
Heat the oil in a pan
After it has heated well(starts to smoke a little) take a little dough in your hand, pinch small portions and drop it in hot oil . Be careful else the hot oil may sputter
Let it fry in medium heat for 1 minute. Now flip everything once so that the other side also fries well. Let it fry till it turns golden brown
Take it out and drain it on an absorbent paper
Serve warm with coconut chutney of Tomato sauce!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Monday, March 11, 2013

Spicy Carrot Rice



 Today the humble carrot is featured in another new avatar-CARROT RICE!If you think that carrot makes the rice a little sweeter-change your thoughts:-).This is quite spicy!A one pot meal loaded with Beta Carotene for Day 2 of Blogging Marathon#26
INGREDIENTS
Carrot    3
Onion    2
Ginger Garlic paste 1tsp
Green chillies   3
Red chilli powder  1tsp
Coriander powder  1tsp
Cumin powder       1tsp
Garam Masala        1tsp
Lemon                   1(small)
Basmati rice          1 cup
Oil                          2 tbsp
Cumin seeds          1tsp
Salt                        to taste

PREPARATION
Wash and peel the carrots. Grate it finely.
Cut the onions into small pieces
Cook the rice in enough water till it is 3/4 cooked. Drain it completely and let it cool
Heat the oil in a pan and add the cumin seeds to it.
Once it sizzles add the onion and fry till it becomes transparent and then add the cut green chillies and fry a little
Now add the ginger garlic  paste and fry for a minute.
Now add the grated carrot, mix well and continue to cook till the raw smell goes off
Time to add the dry masala powders and mix well.Cook for another 2 minutes
Add the salt, mix well and cook for 1 minute
Now add the cooked rice to this and mix well.
Switch off the fire. Squeeze the lemon juice and mix well .
Serve warm with a raita of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
H

Sunday, March 10, 2013

Roasted Carrot Pumpkin Soup

 Hi
For the second week of Blogging Marathon,I chose carrot to be cooked in three different avatars:-)For the day 1 it is roasted carrot soup. The combination of carrot with pumpkin gives a very creamy texture and a healthy soup rich in Beta carotene

INGREDIENTS
Carrots    5
Pumpkin  1 cup
Onion       1
Olive oil   1 tbsp
Milk         1/4 cup
Salt           to taste
Pepper powder  to taste
PREPARATION
Preheat the oven to 200C
Peel the carrot and cut into big pieces
Core the pumpkin, deseed it and cut into big cubes with the skin
Slice the onion
Toss all of these vegetables in a bowl with olive oil. Mix well
Line a baking sheet with parchment paper
arrange all the vegetables on it
Bake for 20 -25 minutes
Let it cool.Remove the pulp from the pumpkin
Transfer this, carrot and onions to a mixer. Grind with with little water
Transfer this mixture to a pan, add the milk and enough water for required consistency
Heat it on a very low flame for 5-7 minutes
Add salt and fresh ground pepper powder and serve warm!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26 


Tuesday, March 5, 2013

Cole Slaw


 
 I like to have my daily dose of salad, but for my salads I would prefer to skip my lunch or dinner:-) This is one of those salads. I love the dressing, the flavour and everything about it
INGREDIENTS
Cabbage(both red and green)         1 each(small)
Green apple                                      1(
FOR THE DRESSING
Fresh cream                                    200 ml(I used amul)
Olive oil                                          4 tbsp
Sugar                                                2tsps
Salt                                                   1/2 tsp
Mustard powder                              1 tsp
Ground pepper                                  1 tsp
Lemon                                               1 small

PREPARATION
Remove the thick stem part from the cabbage leaves and slice very thinly only the leafy part
Immediately put them into ice cold water
Mix the cream and oil thoroughly. Now add the mustard powder,pepper powder, salt, sugar and mix again till it forms a homogenous mixture
Now add the lime juice and mix well
Drain the water from the soaked cabbage
Transfer the cabbage into a serving bowl
Pour the dressing and mix well
Chill it in the refridgerator
Serve cold!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26



Monday, March 4, 2013

Garlic Cheddar Cheese Biscuits


HI
For this month of SRC i have been paired with Tea and Scones and while browsing Margaret's Blog I realised that she has an amazing array of recipes from bakes to indian recipes. Though tempted to go with an Indian recipe, comfort zone:-) I choose to bake these delicious Garlic flavoured cheese cookies.
Check out her blog space for other wonderful recipes
INGREDIENTS
The original Recipe is HERE
All purpose flour     1 cup
Baking powder          2 tsp
Baking soda              1/4 tsp
Salt                             1/4 tsp
Mustard powder        1/8 tsp
Garlic powder          1tsp
Grated Cheddar cheese  1/2 cup
Grated butter            2tbsp
Cold milk                  1/2 cup
PREPARATION
Preheat the oven to 240C
Sift the flour, baking powder, baking soda, and salt together.
Mix in the Garlic powder.
Now rub in the grated cold butter and cheese and mix with the flour till it resembles coarse sand
Add the cold milk and knead into a soft pliable dough
Roll out the dough into 3/4 " thickness
Cut out rounds with a cookie cutter
Place it on a greased sheet few cms apart from each other or on parchment paper layered sheet
Bake for 10 minutes in preheated oven or till it starts to brown
Cool it on a cooling rack
Thank you Margaret for the lovely recipe

Burnt sweet corn salad

HI
For the second day of BM#26 with the theme soups and salads,I chose to go with this nutritious salad. This was suggested to me by Kavitha .I guess I am getting myself and my family ready for the very hot summer here in chennai with lot of salads and soups.

INGREDIENTS
Sweet corn     1 cup
Onion              1
Bell pepper      1
Tomato             1
Oil                   1 tbsp
Salt                  to tatse
DRESSING
Olive oil         2 tbsp
Lemon juice    1 tbsp
Pepper powder 1.2 tsp
Chilli powder    1/2 tsp

PREPARATION

Steam the corn kernels till they are well cooked
Heat the 2tsp oil and add the corn kernels and continue to saute till they are slightly burnt. Remove and keep aside
In the same pan add the remaining oil with cut onions and cut bell pepper and saute for a minute. Switch off the fire
Now mix the sauteed onions, bell pepper, corn, tomato and salt
Pour the dressing on it and mix well
Serve with a bowl of soup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
 

Sunday, March 3, 2013

Butter Bean Salad


 It is already summer in chennai:-( From now on it will be more hot in months to come and we will definitely need  to refresh ourselves with some fresh soups and salads. That is when Srivalli announced the themes for BM#26 and I signed up for this themes for week 1.
Butter beans or double beans is high in protein and protein in everyday diet is highly recommended and the salad is delicious too. So do try this out:-)
INGREDIENTS
Fresh Butter Beans  1 cup
Onion                         1
Tomato                       1
Coriander                   1 tbsp
Lemon                        1/2 (optional)
Salt                            as per taste
TO BE MIXED INTO THE DRESSING
Tomato sauce      1 tbsp
Olive oil              1 Tbsp
Pepper powder   1tsp

PREPARATION
Cook the beans with enough water and 1tsp salt upto 3 whistles
Let it cool and then transfer the beans without the water to a bowl
Cut the onions and tomatoes finely and add this to the cooked beans
Mix the tomato sauce, olive oil, pepper powder and salt to this
Mix well.
Sprinkle the cut coriander , squeeze the lemon.
Mix well and enjoy your bowl of salad!