BRIOCHE


img_20181115_0935408635656221732152584252.jpgToday i’m going to share with you the

recipe for Brioche.It has a rich

content of butter and eggs,and no

water is added when making the

dough.

Brioche originated from France can

be made into savoury or sweet and

served for breakfast or tea.

You can make with dry fruit

inclusions,chocolate,or with fruits

soaked in rum/ brandy.Just a sprinkle

of sugar ,with nuts , lemon or orange

rind alone is a super treat.

Well,i made the dough and divided

into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).

The kneading process is more of a

workout ,but fortunately owners of

kitchen aid will find it easy.The recipe

i’m going to share with you has

toppings of sweet and savoury.As i

have explained above you can add

fruits into the dough after the 2nd

rise.

Adding cheese with garlic or

tomato,basil,spinach….. ,is also a good

suggestive for savoury brioche.

A little creativity can do wonders,so

do try your  favourites too, and send

in your suggestions and

comments.For the recipe now…

INGREDIENTS (makes 8-10)

4 cups flour

5-6 eggs chilled

a pinch of salt

3 tsp dry yeast

4 tblsp.brown sugar /white sugar

275 gm butter (to  be added after kneading the dough)

METHOD

Mix the flour,sugar,salt,yeast .Use the

dough hook and add the eggs and mix

till it is well combined.Then mix in

the cubed butter and mix well till the

dough looks soft and silky.Cover and

allow to rise.(1st rise).Knead again

cover and allow to rise in the fridge

(2nd rise)(I prepared the dough and

allowed to stay overnight in the

fridge for the 2nd rise )Remove

dough from fridge,and knead again.

Divide into shapes you like and allow

to rise on the baking tray (3rd and final rise).

The toppings i made –  1.Brown sugar+pistachios and lemon rind.   
2.Chopped garlic and  cheese               

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MILLET ‘N’ RAWA LADOO


This ladoo is made with prosomillet( Pani varagu in Tamil). Millet and millet flour is

more sought after nowadays ,due to its health benefits,and I thought to mix it with

the basic rawa ladoo mix. This time I ground the rawa too, after powdering the millet

and coconut.

So let me take you to the recipe right away!

INGREDIENTS

1 cup semolina

1 cup proso millet

1/2 cup coconut grated

1 cup sugar ( I used candy/Kalkandu powdered)

1/2 cup ghee

Half teaspoon cardamom powder

1/4 tsp dry ginger powder (optional)

1/4 cup khova or milk powder( optional)

METHOD

Heat 2 tblsp ghee and roast the millet first.

When the millet turns light golden, remove from fire and set aside.

Add another spoon of ghee and lightly roast the semolina and coconut.

If you are adding khoya or mawa you can add when adding coconut.If using milk powder

you can add after removing from fire.

Powder the millet first,next add the semolina and coconut mixture and again pulse for 1

-2 seconds .Add the sugar and mix well .Heat the rest of the ghee and lightly fry

cashewnuts and raisins in it and pour over the mixture .Mix well and make ladoos.

If you find the mixture dry to bind ,add a little milk .

This ladoo is a good source of nutrients and energy,so… for those who have no time for breakfast ,can pop 1-2 as a substitute for breakfast.

4 RECIPES WITH IDDLI+HOPPER BATTER


The recipes i’m going to post now are made with remaining iddli and hopper batter.Even

if the batter is less you can turn it into a serving .

I shall begin with hopper batter ,which was my childhood favourite,and my mom’s

speciality.

I reminisce the days when we woke up to the floating aroma from the kitchen,and

mom’s touch ( which all experience) on these pancakes with perfection still make me

drool.

So let me start with that recipe first…

1. BANANA APPAM / PANCAKES

INGREDIENTS

1 -2 cups left over hopper batter

2 eggs

2-3 bananas mashed

2 tblsp ghee

Jaggery or Sugar to taste

1/2 tsp cardamon powder

METHOD

Mix all the ingredients into the batter .You can make this in the hopper pan itself or use

pancake griddles to make .Pour a little ghee or oil in the pan you are using.Cook on both

sides and serve.

2. Nutty Jaggery Paniyaram

INGREDIENTS

1 cup hopper batter

1/2 cup nuts of your choice

1/2 tsp cinnamon powder

1 tsp ghee

Jaggery powder to taste

1 egg

Ghee or oil for frying

METHOD

Mix all the ingredients into the batter ,and pour into paniyaram moulds or make

pancakes.

Moving on to Iddli batter

1. SAVOURY VEGETABLE PANIYARAM

INGREDIENTS

1 cup batter

1 carrot grated

1 onion cut fine( spring onions/leeks could be used)

1-2 green chillies cut fine

1/2 tsp ginger garlic paste

1/2 tsp cummin

1/2 tsp pepper coarsely ground

1 tsp ghee

1 egg (optional)

Oil to fry

METHOD

Mix all the ingredients into the batter.

Heat the mould,add a tsp of oil in each mould,and pour batter to fill.Once it is cooked on

one side,turn over and cook till golden brown.

Serve with coconut chutney.

This is a quick and easy breakfast.

Suited for lunch boxes and snack time.

2.SPINACH ‘N’ CHEESE PANIYARAM

INGREDIENTS

1 cup iddli batter

Handful of spinach leaves

2 pips garlic

1 tsp cummin seeds

1 small tomato chopped

2-3 green chillies chopped fine

1 onion chopped fine

1 tsp oil or ghee

3-4 tblsp grated cheese.

Oil for frying

METHOD

First grind the spinach, cummin seeds,garlic to a fine paste and mix in with the rest of

the ingredients.

Use the paniyaram mould to make like for savoury paniyaram.

This does not need any chutney or dip to be served with.

Variation: You can add 1/2 cup rawa (sooji,rulang) to 1 cup dosa batter.Add water to

make a thin batter.Add few cut onions and green chillies with coarsely ground pepper

and cummin and make rawa dosas.

Note:I have not added salt in the above recipes.As the batter will have salt,please do

check for salt when you make the savoury ones.

PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

SPROUTED HORSE GRAM DOSA


Horse gram or Kollu is one healthy bean loaded with nutrients to man and animal too.

The soup or rasam made from this bean aids in relieving congestion,cough,fever ,fat .Not

only soups you could make many dishes from this healthy grain. Click on this link to

know about another variety of horsegram dosai Horsegram sprouts dosai(pancakes).

Today’s recipe is made with sprouted horsegram..When made with sprouted grains you

get a softer texture,so do try it for breakfast or dinner and send in your comments.

Highly recommended and beneficial for diabetic patients.

If you are not able to get sprouts you could soak the gram overnight

For the recipe now

INGREDIENTS

1 cup horsegram sprouts

a handful of whole green gram

1 cup raw rice

2 -3 green chillies or red chillies

1 inch piece ginger

1 tsp cummin seeds

salt to taste.

a little oil or ghee to make the dosas

METHOD

Soak the green gram and rice for only 20 minutes.Grind with the rest of the ingredients

like for dosa batter.Add salt to taste.

Pour in a dosa griddle and make thin dosas .Add oil or ghee .Cook on both sides.

Serve with any chutney of your choice.

 

BUTTERSCOTH POP CORN


Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

img_20180705_1634361311314953579.jpg

BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

RAGI ‘N’ BANANA DUMPLINGS


This kolakattai or sweet dumpling is another failure turned success.I was trying to make

coconut filled pancakes for breakfast.On the process  of making the jaggery syrup,i

accidentally added more water,and now the  coconut scrapings were less. As i was not in

a mood to scrape more coconut i added ragi flour,red rice flour  and steamed it .

The wait to encounter negative comments turned to be a stream of compliments.

Success has to be shared ,so here’s the recipe.Do try and send in your comments.

INGREDIENTS

1 cup coconut grated

1/2 -3/4 cup jaggery melted in a little water

1 cup ragi/kurakkan flour

1/2 cup red rice flour

1 banana

1 tsp ghee

few cashewnuts

1/2 tsp.cardamon powder

METHOD 

Mix all ingredients like for dumplings or kolakattai.

Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the

touch)

Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is

used diabetics can take for sugar cravings.

 

 

 

 

SPINACH ‘N’CORN MUFFINS


Spinach leaves are known for its unique taste and nutrients.Combined with

dhals,salads,paneer or any dish it is really amazing.

I have posted many recipes of spinach before…and here is one link to an old post which

is also one dish i love…PRAWN ‘N’ SPINACH SWISS ROLL .

This muffin is best for quick breakfast,snack or lunch box category..

I tried this with baby spinach ,(freshly picked from my culinary garden) and it was really

awesome.

Do try and send in your comments.

For the recipe now

INGREDIENTS

1-2 cups baby spinach

65 gm butter (room temperature)

1 whole egg

1 cup flour

2 tsp.red chilli flakes

1 cup cheese (cheddar/feta/parmesan)

a pinch of baking soda

salt if you require

1 tomato chopped (you can add cherry tomatoes too )

1 cup corn pellets (you could add 1 cup grated zucchini to replace corn)

METHOD

Grind the spinach leaves with the chilli flakes.

Mix in with the rest of the ingredients till well  corporated and bake in a moderate oven

(180 degrees) for 25-30 minutes or till done.

 

 

COCONUT MILK CRANBERRY CAKE


This is a simple and moist coconut milk added butter cake.Topped with cranberries and

cashewnuts.

Can be made into cupcakes or baked in muffin moulds.The topping of nuts and fruits

can be your choice .

Do try this simple and delicious recipe and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter

100 gm sugar

100 gm flour

1/2 tsp.baking powder

2 eggs

1/2 cup thick coconut milk

1 tsp.vanilla essence

few cranberries and cashewnuts (to sprinkle on top)

METHOD

Cream butter and sugar well. Add in eggs one at a time and beat till creamy.

Add coconut milk and vanilla essence. Fold in the flour till well corporated. Add the

cranberries and nuts

Bake in a moderate oven for 30-35 minutes

Variation .If you like a more coconutty taste ,you can add 1/2 cup grated coconut to the

coconut milk (allow to soak for 10-15 minutes) and add to the mix.

ROCK CAKES


Rock cakes are  tiny cakes which look like tiny rocks ,but soft in the inside ,and crisp on the outside.Old times delicacy…!

Very easy on time and effort. A good tea time snack.Kids will  really love it ,so do give it a try .

For the recipe.

INGREDIENTS

100 gm butter

100 gm sugar

1 whole egg

200 gm flour

a pinch of salt

2-3 tblsp milk

few raisins

10-15 cashewnuts

1/4 tsp.vanilla essence (optional)

METHOD

Cream butter and sugar,add the egg and beat well.

Add the flour ,milk ,raisins ,nuts and mix with a spatula.

The consistency will be like a cookie mix ,not like a cake mix.

Place portions of the mixture ,and bake in a moderate oven (180 degrees) for 25 -30

minutes.