Thursday, May 27, 2010

Khandvi Rolls - Microwave method

Oh yeah I can see you all wondering , this blog is supposed to have only simple recipes ??!!!
Hee Hee , but this is definitely one of the easiest  recipes .If I myself have moved my butt to cook this , I am sure anybody in this world can make it just like that . It is thaatttt easy and need I say its more healthy and good for calorie counters and wait watchers. Perfect snack .

I have to say here the story behind me trying it . I showed the picture of this khandvi Rolls to Hari and said , Hari tomorrow I am making this . He gave one look which almost crushed me to pieces. He suddenly realising my reaction said ' If you get it perfectly I would give you a diamond ring ' . He is over confident that I will not be able to make it .When I have made it , you should have seen his eyes that popped out , that shows a kind of pride also .

Well lets get into the recipe

Ingredients :

For the Roll :

  1. Besan Flour - 1 cup
  2. Butter milk - 21/2 cups
  3. Aesafotida - a small pinch
  4. Salt - 1 tsp.
  5. Green chillies - 1 no.
  6. Ginger - 1/4 " piece
For the stuffing :
  1. Coconut - 1 cup
  2. Lemon juice - 1/2 tsp.
  3. Sugar - 1 tsp.

Method :

  1. Grind chilli and ginger together.
  2. Mix all ingredients given under Roll in a blender until no lumps are found.
  3. Keep it in microwave at high for 2 mins and remove it and again blend it nicely until you see no lumps over there.
  4. Do the step 3 for totally 3 times , by then mixture would have become to a nice thick consistency . 
  5. Immediately spread the mixture on an aluminium foil with any flat ladle . 
  6. Leave it for 5 mins and then sprinkle the coconut filling all over the spread. 
  7. Cut into small strips and then slowly roll .
  8. If you want you can season it and garnish with coriander leaves. (I dint because wanted to make it oil free)

Special Care to make it without any hassle :
  1. Make besan flour : buttermilk Ratio as 1 : 2.5
  2. Dont spread it thinly for the first time , you will find it difficult to roll as it has some stuffing. 
  3. Spread it evenly, this is the most important step , otherwise roll will be broken half way. 
  4. I would recommend you to spread on an aluminium foil as you can lift the paper on its side and slowly take off the sides of the spread and roll it easily. 
  5. Keep your finger absolutely clean before starting to roll every strip. 
  6. Spread the whole mixture immediately out the of the oven , else they will become too thick and starts to crumble. 

Friday, May 21, 2010

carrot Cake

As you all know, this blog mainly concenterates on healthy wealthy, easy peasy recipes and there is no room for frosting cakes. So, googled and googled and finally landed on a recipe which hardly had any procedures for the novice baker like me. So what,I am  attempting to bake for the second time and I have learnt enough   after roasting the perfect chocolate cake at the very first time( please anybody once again announce an event for mishaps with a prize , no boundary limits though.. I have so many entries for that event waiting with  full of confidence to win the prize ) .  I just love baking ( hardly baked more than thrice ), but most of the cakes demand either a sack of butter or frosting which I definitely cant afford to. But this one is simple , quick and extremely healthy but u need to add eggs though.

Losing weight is easy but maintaining that is extremely difficult that too for a food lover like me. So balancing betwen your tongue and mind and brain in food is really tough . This cake is definitely one guilt free indulgence , it doesnt require frosting , it tastes so good by itself .

Recipe goes

Ingredients :

All Purpose Flour - 1 cup
Sugar - 3/4 cup ( I added 1 cup and I found it was very sweet for the carrot cake )
Eggs - 2 nos.
Cooking Oil - 1/2 cup ( I used sunflower refined oil )
Baking soda - 1/4 tsp.
Baking powder - 3/4 tsp.
Cinnamon powder - 3/4 tsp.
Nutmeg Powder - 1/4 tsp.
Salt - 1/2 tsp.
Carrot - 11/2 Cups.

Method :

  1. Sift flour, salt, baking soda and baking powder thrice and keep it aside.
  2. Beat eggs well and then add sugar gradually and beat until light . Now add oil and beat for another minute.
  3. Stir in the sifted flour and finally add carrot and stir until mixed properly.
  4. Grease a baking tin and bake at 180 C for about 30 mins.Please dont open and prick before even 15 mins as I did( I dint stop with one , pricked 3 -4 times in  5 mins only stopped pricking it when my cake goes down a bit) , then your cake will tend to go down  as it lets cool air circulates. Let it bake for about 20 mins then insert a tooth pick to see if it comes out clean . 
  5. Let in cool in tin for about 15 mins and then remove it from pan and cool it completely on wire rack. 
Cake was too good but not without any flaws . But for the second time it was quite good. 

Verdict : Cake was too good . But if it is for the kids, I would advise you to avoid those cinnamon and nutmeg powder only not to hear comments like masala cake . I understand now that most of the children dont like this masala taste in cakes. 

Tuesday, May 18, 2010

Mushroom Kurma

For a non vegeterian converted into vegeterian like me , its really very tough to give up that non veg taste.And for me , the best substitutes are mushrooms and soya nuggets.But if you are a non vegeterian evnthough not a hard core , I would recommend you to substitute mushroom with chicken . That would be incredible.
Again a warning , This is one for a street food buff like me or who always ogled at them but restrained from eating only on hygenic point of view, then this one is a sure try. I dont know why I always like eating at street food licking my fingers more than some food in a posh restaurant with spoons and forks . I probably was a dog in the last birth , the impact still hangers in this birth as well I guess.
Back in native, the only outside food allowed at home is parotta, apparently because Karur is known for its parotta accompanied with this luscious kozhambu. Being in bangalore, getting a parotta itself is a big deal , leave alone this scrumptious kurma accompaniment and since me having used to this non veg kurma , I am not able to accustom to the vegetable kurma provided at hotel . They are too very vegetiranish . So, I tried this substituting with mushrooms and it turned out as good as I get in Karur.
This parotta has a special style of eating as well.Please get to the last para to know how to eat this .:D ..

Let me get into the recipe :

Ingredients :
  1. Mushroom - 200 gms
  2. Bay leaf - 1
  3. Onion - 2 nos.
  4. Tomato - 1
  5. Ginger and garlic paste - 1 tsp.
  6. Coconut scrapped - 1 cup
  7. Everest Sabzi/chicken masala - 3 tsp.
  8. Coriander powder - 2 tsp.
  9. Chilli powder - 2 tsp.
  10. Salt to taste
  11. Oil - 3 tsp.
Method :
  1. Heat a pan and oil , once oil is hot enough add bay leaf and onion , fry onion untill it turns golden brown.
  2. Then add ginger garlic paste and saute for few seconds.
  3. Add mushroom and fry for a minute.
  4. Now add tomato , all masala powder and salt and fry until oil leaves on its sides.
  5. Grind scrapped coconut and add it to the above mixture and add enough water and boil it nicely.
  6. Consistency of the kurma is to be really thin , so that parotta gets soaked up well.

How to eat :
  1. Tear the parotta into small pieces and then pour this kurma enough to soak those pieces well . Let it soak for a minute and then just binge on this .
This is the only food in the world which i never get bored of . Its really hard to keep up with your diet plan if you get a craving for parotta. Trust me I will have to run 20 mins more next day to even up for this binge.

Sunday, May 16, 2010

Superman's Chole masala

Hey guys am back after my not well exams but fully charged up and more enthusiastic than before I should say . As you all know, His Cooking event is going on hosted by Priti Singh. I was eagerly waiting for my exams to get over just to post all my Superman's Recipes .

When Priti announced this event, I like a child went to him and said ' Hari, His cooking event is going on and I want you to contribute some ( not one ;) atleast to keep my blog alive . He was so happy as if he was waiting for this for so long . Yeah I should have got a hint when he was looking at me with one evil smile when mailing my friends asking them to contribute some recipes . I could see the happiness on his face when I asked him , but immediately his ego man popped up and acted ' what will I get if I cook  for your blog ' . I said I can show everybody how great a cook you are . ( Frankly, I never wanted others to know that he is a better cook than me :D) .
I have almost forgotten about this event , immediately after exams are over, he said tomorrow I want to cook. I have never let him cook in the last 1 year and am sure I have deprived him of his pleasure of cooking and domintaing me. I said yes because he promised to get me food processor.
Well, morning he got up a way before me and was in the kitchen cooking something.I lazily got out of the bed to see what he was doing. He had almost finished everything and I absolutely dint do anything.
I blew out of the air when he said softly ' GET YOUR CAMERA , LETS SEND THIS TO HIS COOKING EVENT ' . I stupidly felt so romantic ( seriously dunno why I felt ) .
He was still making pooris when I was taking these pictures instructing me from the kitchen how to take pictures. I for the first time in my felt happy when he was cooking .
This is one of his specialities and am with full jealous sending this to Priti Singh's HIS COOKING EVENT
Ingredients :

  1. Channa - 1 Cup
  2. Jeera - 1 tsp.
  3. Coriander seeds - 1 tsp.
  4. Onion - 2 mid sized onions.
  5. Tomato - 1 no.
  6. Cinnamon - 3 1/2 " sticks
  7. Garlic - 4 pods
  8. Ginger - 1/2 inch
  9. Tamarind - 1 small marble size
  10. Everest Chole masala - 3 tsp.
  11. Coriander Powder - 1 tsp.
  12. Jeera Powder - 1 tsp.
  13. Garam masala - 1 tsp.
  14. Oil
  15. Salt to taste.

Method :
  1. Boil channa softly say for about 25 mins in medium flame.
  2. Grind 2 mid sized large onions along with Garlic and ginger and keep it aside.
  3. Grind a handful of Boiled Channa into a thick liquid. 
  4. Heat oil in a kadai.
  5. Add Cinamon after the oil is heated nicely.
  6. Immediately add the ground onion + garlic + ginger. Fry till it becomes golden brown.
  7. Add the cut tomato into the kadai.
  8. Add salt, coriander powder (1 spoon),  Jeera powder (1 spoon), Chole masala (3 spoon) and garam masala (1 spoon)  one after the other. When adding each of the spices, stir the tomato nicely so that the spices are well absorbed. Give around 30 seconds after adding one spice, before the next spice is added.
  9. By the time all spices are added, the tomato will have mixed well with the onion (and no pieces will be seen).
  10. Add the tamarind extract. This is added to give a tangy taste. 
  11. Wait for tamarind extract  to come to a boil.
  12. Now add the thick liquidy ground channa.
  13. The ground onion, tomato and ground channa gives the base for the curry.
  14. Wait for it to come to a boil.
  15. Add the rest of the boiled channa pieces along with water. You could use  the water used for boiling the channa.
  16. Boil the mix nicely while stirring ocassionaly so that the base for the curry does not settle at the bottom.
  17. Once the mixture start simmering, check for correctness of salt and channa masala.
  18. Boil the mixture until you get the correct thickness of the gravy (i like semi-thick. you may want to control the amount of water you add).
Thanks Hari for typing elaborately whatever you had done and not putting me to type.None of my posts is as elaborate as this I guess. I know he is a true passionate cook !!!

Tuesday, May 4, 2010

carrot masala milk

Ok I know my blog has been wanting some pictures and recipes , but have been busy with my exams . So , I am not blog hopping as well .Eagerly waiting to get back and catch up with all your recipes :).

Fifteen more days to complete my exams but this post has been for some reason getting postponed .This is now just to get enter into Priya's - cooking withseeds cardamom seeds Event  as tomo is the last day .

As my exams are on its way ,I have completely stopped cooking and even if I cook its that chat pat cooking . So nothing major to post on the blog. Once I am done with my Exams , I hope I will get back in full form :).

Ingredients :

Carrot - 3 nos.( grated)
Milk - 600 ml
Sugar - 6 tsp.
Cardamom - 3 nos.
Nutmeg Powder - 1/2 tsp.

Method :

1. Cook grated carrots with milk in pressure cooker upto 2 whistles.
2. Drain the milk and grind the cooked carrot smoothly with cardamoms.You can just kept aside a tbsp. of carrot without grinding.
3.Mix carrot puree ,nutmeg powder, milk , sugar and grated carrot.

Serve it hot or cold.

Serve it hot or cold.