Month: February 2017

MAKHAN PEDA

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This is an awesome sweet from the Indian Culinary.Most of you will be very much familiar

with the sweet Gulab jamun .This too has the same taste,but this has nuts when you bite

into it.In the normal process of making,only white sugar is used,and the color will be

different.This time i made it with brown sugar,and the taste was so good that my

household thought i bought it from the sweet shop.That too is a compliment ….Anyway

let’s get into the recipe.

INGREDIENTS

1 cup plain flour(maida)

100 gms khova/mawa (unsweetened)

1/4 cup curd/yoghurt

2 tblsp.ghee

a pinch of salt

1/2 tsp.soda bicarbonate

oil for frying

FOR THE SYRUP

2-2.5 cups brown sugar

2.5-3 cups water.

FOR THE FILLING

Few mixed nuts(pistachios,cashewnuts,melon seeds or any of your choice)

METHOD

Add the yoghurt and the soda into a wide bowl ,and beat these two ingredients well for 5

minutes.Next add the khova and beat for another 10 minutes.Add the rest of the

ingredients and bind to a soft dough,and set aside, till you prepare the syrup.

Put the sugar and water and boil till sugar melts.Heat oil in a deep frying pan.

Divide the dough into sizes  you like.Flatten each portion in your palm .fill a  little portion

of mixed nuts,seal and make balls.Deep fry till golden brown in medium heat.If the oil gets

heated,reduce the flame to simmering mode or switch off,and resume,otherwise the

centre will not be cooked.Drop the fried pedhas into the syrup,and soak for  minimum  2

hours.

 

 

CAULIFLOWER PAKORAS/FRITTERS

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This is a spicy,tasty crunchy pakora /bajji/

fritters.

I have added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.

Good to serve as a starter a snack and an

accompaniment for variety rice.

To get the extra crunch ,half fry the fritters,

set aside till you finish frying all,and refry

again till golden brown .

This helps to get the crunch and retain the

crispiness for a long time.

For the recipe now.

INGREDIENTS

1 cauliflower broken into florets and soaked in

warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste

METHOD

Drain the water from the cauliflower,and wash

well again twice.

Marinade with the rest of the ingredients,and

set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating

well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take

a tblsp a hot oil and pour into the flour batter  

and mix well.

Now drop in the cauliflower(before coating)

into the hot oil for just two seconds.

Remove from oil and dip the florets in the

batter and fry till golden brown.

If you are going to serve later,half fry and set

aside and then fry while serving ,or fry as

i have given instructions  in my intro.

Can be served with mint or any chutney you

like.

 

 

 

 

SEMOLINA ADAI

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This is one famous sweet in southern India.No butter or oil is used ,instead thick coconut

milk is used and baked like  tiny muffins.

For the recipe.

INGREDIENTS

250 gm semolina (roasted lightly)

250 gm sugar

1 egg

4-5 cups of thick coconut milk

1/2 tsp cardamon powder

1/4 tsp.rose essence

cashews,almonds ,raisins to sprinkle on top.

a pinch of salt.

METHOD

Mix the semolina  coconut milk and egg. Allow to soak for 4-5 hours.

Then mix in the sugar ,and stir till sugar melts.Then add the essence and cardamon

powder.Pour into well greased moulds,and bake in a moderate oven for 15-20

minutes(180 degrees).Sprinkle nuts before baking.

 

 

 

 

OATS GREEN PORRIDGE 

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The best breakfast to keep your calories right.As coconut is considered to be healthy and

good for the maintenance of colon ,iv added coconut too.

Let’s get going now .

INGREDIENTS

1 cup oats

2 cups water

2 pips garlic

1 green chilli

1/2 cup coriander leaves

1/4 cup coconut

1/2 tsp.cummin seeds

Salt to taste

METHOD

Heat water ,till it reaches a boil ,add the oats and cook for 2-3 minutes.Remove from

fire .Grind the coriander leaves,green chilli,garlic,cummin seeds and coconut to a

paste.Mix in the paste with the cooked oats whilst hot and serve.You could add flax seeds

or nuts if you like.

Note:Leaves like gotukola(Brahmi or vallarai)can be used.

OATS BANANA BUNDT CAKE

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This recipe can be made into muffins and served for breakfast too.You can make it and

store it for two days ,or store in the refridgerator for a week .When bananas tend to get

overripe ,this is one good way of consuming avoiding wastage of food.Its yummy and

nutritious too,and one bowl stir too.So for the recipe now.

INGREDIENTS

2 ripe bananas(mashed lightly)

75 gm melted butter /3/4 cup olive oil

1/2 cup demerara sugar

1 tblsp.treacle /maple syrup/honey

1 egg

1+1/4 cups flour

1/2 cup oats

1 tsp dry ginger powder

1/2 tsp.baking powder

METHOD

Beat the eggs and sugar together,and add the rest of the ingredients one by one and mix

well.Pour  into greased tins and bake in a moderate oven for 30-35 minutes.

You can add almonds or walnuts or any nuts of your choice on the top before

baking.Drizzle with treacle or syrup if you like

TRI-CAPSI EGG RICE

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The title was christened by me ,so please  do not get confused .Colorful ,healthy and tasty

too.Not excluding it’s easy too.Made with all 3 colors of capsicum/peppers and cooked

rice,it goes into the lunch box category.So let’s get into the recipe now..

INGREDIENTS

2 cups cooked basmati rice.(even left over rice is good)

1/2 green capsicum

1/2 yellow capsicum

1/2 green capsicum

1 tsp ginger garlic paste

1/2-1 tsp.black pepper powder

2-3 eggs lightly beaten

salt to taste.

1-2 tblsp.butter or oil

METHOD

Heat the butter in a wok.Add the ginger garlic paste,and the chopped capsicum.Saute for

2-3 minutes.Push the veggies to the corner of the wok,and drop in the beaten eggs and

scramble.Whilst the eggs are scrambling ,mix in the capsicum ,with pepper powder ,salt .

Mix in the rice and stir with no lumps for 5 minutes.It’s ready to serve.

Note:You can add white pepper in place the black pepper.

You can add 1 tblsp. of chilli-garlic paste to spice up.

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EGG BAJJI (FRITTERS)

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This is  one of the easiest starters you could make.This is also a very good accompaniment

with any meal.I have posted a similar version of prawn fritters before.PRAWN FRITTERS

Let’s  get into the recipe.

INGREDEINTS

6 hard boiled eggs

1 tblsp.chillie paste

1 tsp ginger garlic paste

2 green chillies ground coarse

salt to taste.

.Make a paste of the  spices and apply on the eggs.Next cut each egg into two or four,the

way you like.Take care to keep the yolk intact.Set aside.

For the bajji mixture

2 cups gram dhal flour(besan flour)

1 tblsp.rice flour

1/4 cup plain flour

1 garlic crushed

a pinch of asafoetida

1/2 tsp chilli powder

a few fennel seeds(saunf)

1/2 cup water (if required more can be added )

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter (except the

oil).Heat the oil.Take a tblsp of the heated oil and pour into the batter and mix well.

Dip each cut egg piece and deep fry on medium heat till golden brown.

Variation:You could add 1/4 cup parmesan cheese to the batter for egg cheese fritters

Tip:To get the extra crunch,fry the fritters lightly,keep aside for few minutes ,and fry again

.This will help to retain the crunch for some time.

 

ORANGE BROWNIES

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This is a recipe worth trying.When i make cakes for my home i always make a very thin

layer of icing,except for special times.You will see a thin layer in the picture .You could add

the normal amount of chocolate for the topping.I will be adding variations too in this

recipe.You could substitute 1/2 -1 cup of almond flour for a richer taste.

INGREDIENTS

200 gm of butter

2 cups flour

2 cups sugar

4 eggs

1/2 cup orange juice

rind of two oranges grated

4 eggs

1 tsp vanilla essence

a pinch of salt.

orange color (optional)

Melt the butter in a double boiler.Beat the eggs with the vanilla .Mix in the butter after it is

cool slightly and gradually add the rest of the ingredients one by one.Pour in to a greased

tray and bake in a preheated moderate oven (180 degrees) for 45 minutes.As this is a moist

cake,allow to cool for at least one hour before you ice or cut.

White Chocolate Glaze.

100 gm white chocolate

1/2 cup cream

few pistachios to add  topping

Heat the cream till it comes to a boil,and add the chocolate.Mix till smooth and pour over

cake.Add the pistachios.

Some variations for icing

Orange Glaze Icing

1/2 cup orange juice

2 cups icing sugar

1 tblsp.marmalade  or grated peel of orange

Combine all this in a bowl till smooth and drizzle over the cake.

Add nuts or roasted coconut if you like.

Dark Chocolate Icing

1oo gm dark chocolate chips

1/4 cup cream

1 tblsp rind or marmalade

few almonds blanched and sliced

1 tblsp any liquor(optional)

Heat cream and pour over chocolate.Mix well add the nuts and rind,and pour over cake.

 

 

 

 

 

MUTTON CURRY BUNS

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INGREDIENTS

For the dough

4-5 cups of flour/bread flour

1 egg

1/2 cup warm milk

1 cup warm water

2 tblsp.active dried yeast

2 tblsp sugar

3 tblsp. butter

a pinch of soda-bicarb

2 tsp.salt

1 egg yolk(to apply on the top of the buns)

METHOD

Take a bowl  in which you are going to make the dough.Add the warm water,sprinkle yeast

and sugar,mix lightly and allow to ferment for 10-12 minutes.You will see bubbles after it

is fermented.Now it is ready to mix in the rest of the ingredients.Use the dough hook ,if

your using an electric mixer.Mix in one by one ,and knead to a soft dough.(if you need

more water add warm water.)Allow to rise for 1-2 hours.You will see the dough doubled in

size.Punch down the dough ,and mix again for another 5-10 minutes,and allow to rise

again till you make the filling.Divide into the sizes you need .Make your desired shape.

For the filling

250 gm mutton mince or mutton  boiled and minced

150 gm potatoes cut into tiny cubes

1 capsicum cut fine

2 tsp.ginger garlic paste

1-2 tomatoes coarsely ground

1 big onion chopped fine

2 tblsp. chillie paste

salt to taste

1/2 tsp pepper powder

1 tsp garam masala powder

1 tsp.cummin seed powder

2-3 tblsp. oil or butter

1/2 tsp.saunf/aniseed

few curry leaves

METHOD

Heat oil in a pan,add saunf and curry leaves.Next add the onions and saute till translucent.

Then add the ginger garlic paste,and the rest of the ingredients.Cover and cook on a slow

flame ,allowing it to cook in its own juices.Once the potatoes are tender and the gravy is

dried partially,allow to cool .Fill in the buns and make desired shapes.Arrange on greased

baking tray.Brush the top of each bun with beaten egg yolk (to get a nice brown color on

top),and bake in hot oven for 20-25 minutes(200 degrees).

 

 

GREEN GRAM IDDLI(MOONG)

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This recipe will be loved by those who  watch their calories,and  those who love healthy

food.It’s protein packed ,no rice as in the normal iddli,and the texture is like the rawa

iddli.It is best suited for breakfast,but could be served at any meal.Now for the recipe..

INGREDIENTS

2 cups whole green gram (pre-soaked and ground to a coarse paste)

4 tblsp of  roasted rawa(sooji)

4 tblsp.curd

1 tblsp.red chilli or green chilli paste.

1 tblsp.lime juice

1/2 tsp.soda bicarb

salt to taste.

METHOD

Mix all these to a thick batter as for iddli.Pour into iddli moulds and steam for 10 minutes

or till done(skewer inserted should come out clean).

You could temper and add to the batter if you like before steaming.Serve with any chutney

of your choice.

For tempering.

1 tblsp ghee or oil

1/2 tsp.mustard seeds.

few curry leaves

2 dry  chillies

few cashewnuts(optional)

a pinch of asafoetida(optional)

Heat oil ,add mustard seeds ,and rest of the ingredients.Pour over the batter.Mix well and

steam.

 

 

 

 

NANKHATAI

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After a long pause of posting recipes,today i bring you a melt in mouth biscuit which is

very easy to make.In India it is called Nankhatai,,and in Sri Lanka it is called Ghanakatha.

It is only a one bowl mix ,and even a beginner could try a successful hand at this recipe.

Ingredients

2 cups flour

1 tsp.baking powder

1 cup sugar

1 cup butter (at room temperature)

1 egg

a pinch of salt

1/8th cup milk powder

a little melted butter for brushing on top of the biscuits

a little sugar or brown sugar for sprinkling

1 tsp.vanilla essence

Method

Mix the soft butter with a spatula,add  the rest of the ingredients one by one and bind to a

dough.(no need to knead).Make desired size or shape.Arrange on a greased baking tray or

lined tray . Brush with melted  butter.Sprinkle sugar on top.Bake at 160 degrees for 20-25

minutes.

NOTE: If you like ,you may press on any nuts you like