tag:blogger.com,1999:blog-24184518359636733852024-03-13T13:22:01.548-04:00Food over IPSimple indian recipes with special focus on authentic Chettinadu cuisineSwetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-2418451835963673385.post-16375174858903633652015-10-29T23:36:00.000-04:002015-10-29T23:40:12.468-04:00No bake Berry Cheesecake<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6SqcMDxrfjs/VjLlAAvnIiI/AAAAAAAAE24/5NfFRm1uWuU/s1600/No%2Bbake%2Bstrawberry%2Bcheese%2Bcake%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="http://2.bp.blogspot.com/-6SqcMDxrfjs/VjLlAAvnIiI/AAAAAAAAE24/5NfFRm1uWuU/s640/No%2Bbake%2Bstrawberry%2Bcheese%2Bcake%2B2.jpg" width="640" /></a></div>
<br />
This is a very yummy, eye-catching, wow-your-guests kind of dessert. This isnt very difficult to make but there are quite a few elements involved and just takes some time, but it is totally worth it. You could choose any flavor you like - mango, berries, pineapple. I have done this before with mango and blogged about it here <a href="http://foodoverip.blogspot.in/2012/02/super-easy-no-bake-mango-cheesecake.html" target="_blank"><b><span style="color: red;">Mango Cheesecake</span></b></a>- and it was a super hit recipe at home.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves 3 </i></b><br />
<br />
Philadelphia Cream Cheese - 1/2 cup<br />
Castor Sugar - 1/4 cup<br />
Fresh Cream - 1/3 cup<br />
Strawberry-Raspberry pulp - 1 cup<br />
Gelatin - 1 tbspn<br />
Digestive bisuits powdered - 1 cup<br />
Melted butter - 4 Tbspn<br />
Cashews - 5<br />
Sugar - 1 tbspn<br />
Vanilla essence - 1/2 tspn<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://2.bp.blogspot.com/-SfP3ALiRE5I/VjLk_7767FI/AAAAAAAAE28/vSGHBKUemSA/s1600/No%2Bbake%2Bstrawberry%2Bcheese%2Bcake%2B3%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-SfP3ALiRE5I/VjLk_7767FI/AAAAAAAAE28/vSGHBKUemSA/s640/No%2Bbake%2Bstrawberry%2Bcheese%2Bcake%2B3%2B%25281%2529.jpg" width="512" /></a></span></div>
<span id="fullpost">
<br />
<br />
<b><u>Method</u></b><br />
<br />
<b>Base of the cake </b><br />
<br />
Powder the biscuits along with the cashews and 1tbspn sugar to make about 1 cup. Mix it well with melted butter . Now bring out 3 serving glasses and spoon this into each of them and press them to make the base of the cheesecake. Put it inside the fridge. Let it stay in the fridge while you proceed with the second layer to make the cheesecake filling as below.<br />
<br />
<b>Cheescake mixture</b><br />
<br />
This consists of the three steps as below<br />
<br />
Step 1- Strawberry - gelatin mix<br />
<br />
Firstly take some equal amount of fresh starwberry and raspberry with required amount of sugar to make about 1 cup of pulp. In a cup, pour about 2-3 tspn of cold water along with gelatin and stir the gelatin with hand. Now add 2-3 tspn of hot water over this - stir and let the gelatin completely dissolve. Mix the strawberry pulp with the dissolved gelatin and keep aside.<br />
<br />
Step 2 -Whipped Fresh Cream <br />
Whip the fresh cream separately and keep aside.<br />
<br />
<b>Final Cream cheese mix</b><br />
<br />
Now mix the cream cheese and castor sugar well for 2-3 minutes to get a smooth texture. Pour 3/4th of the strawberry pulp mixture prepared in step1 [remaining is to be used for topping] and all of the whipped cream [step 2] and vanilla essence onto the cream-cheese/sugar mixture.<br />
<br />
Now take out the glasses from the fridge and fill 3/4 of the glass with the cheesecake mixture. Now return to fridge and refreigerate for 1.5 hrs for it to set.<br />
<br />
<b>Topping</b><br />
<br />
After 1.5 hrs, bring the glasses, gently spoon in the the remainining strawberry pulp on top of the cheesecake mixture in each glass. Referigerate for 5-6 hrs, for best results cool it overnight. And there we have our beautiful cheesecake ready.<br />
<br />
<b>Note:</b><br />
You can always substitute hung curd for cream cheese, as cream cheese is expensive and difficult to get in India.<br />
<br />
Gelatin is a meat by-product, so if you are strictly vegan, use china-grass [agar-agar] instead.<br />
<br />
Also the quantities in each layer can be adjusted as per taste/need.<br />
<div>
<br /></div>
</span>
Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-49952282269089559342015-08-16T21:40:00.000-04:002015-08-16T21:40:20.162-04:00Mushroom Paneer Pesto Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FMoQkCp5FkA/VdE618MUsDI/AAAAAAAAE1c/Sxd-mF7kxp8/s1600/Paneer-mushroom-pesto-pasta%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-FMoQkCp5FkA/VdE618MUsDI/AAAAAAAAE1c/Sxd-mF7kxp8/s640/Paneer-mushroom-pesto-pasta%2B2.jpg" width="640" /></a></div>
<br />
A quick pasta with paneer and a green pesto sauce made with cilantro as the main ingredient. I love to bring indian flavors into western dishes and try to create fusion recipes. This is one such recipe which turned out super delicious and is a keeper for our traditional taste buds :)<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2-3</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 20 min</i></b><br />
<b><i>Cook time - 15 min</i></b><br />
<br />
Spaghetti - 200 gm<br />
Olive oil - 2 tbsp<br />
Garlic cloves - 7-8 chopped finely<br />
Mushroom - 6 chopped into medium size pieces<br />
Paneer - 150 gm, cubed<br />
salt - as required<br />
Freshly ground pepper - as required<br />
<br />
<b>For the green pesto sauce</b><br />
<br />
Blend all the below together with 2tbsp water and keep aside<br />
<br />
Cilantro - 2 cups<br />
Green chilli - 3<br />
Cardamom powder - 1/4 tsp<br />
Coriander powder - 1/4 tsp<br />
Cumin powder - 1/2 tsp<br />
Oilve oil - 2 tbsp<br />
Garlic clove - 2<br />
Salt - as required<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Cook the spaghetti as per packet instruction in salted water with a couple of drops of oil, drain and wash under cold water and keep aside.<br />
<br />
2. Blend all the ingredients for the cilantro sauce and keep aside.<br />
<br />
3. Take a tawa and coat with a layer of oil. Toast the paneer pieces and keep aside.<br />
<br />
4. Heat oil in a wok, add chopped garlic and saute till they brown slightly, add chopped mushroom and saute well. Cook mushroom until it gives a shiny gleam and all the water the mushroom let out dries. Add little salt and pepper.<br />
<br />
5. Lower the flame and add the cooked sphagetti now amd saute for a couple of minutes until it absorbs all the flavour. Toss well.<br />
<br />
6. Add 2 tbsp of the cilantro sauce and mix well. Remove pan from flame and check to see if more salt or pepper is needed. Add if required.<br />
<br />
7. Add the toasted paneer finally and mix well. Paneer mushroom pasta is ready :)<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-36506036771020621792015-06-17T16:17:00.004-04:002015-06-17T16:46:53.333-04:00Chettinadu Inipu Cheeyam/ Sweet Seeyam<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8XA_lYa7Y-k/VYHUUyVLuAI/AAAAAAAAE0U/UePfAWQE4bI/s1600/IMG_4536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="http://1.bp.blogspot.com/-8XA_lYa7Y-k/VYHUUyVLuAI/AAAAAAAAE0U/UePfAWQE4bI/s640/IMG_4536.JPG" width="640" /></a></div>
<br />
This is a very popular sweet dish in Chettinadu cuisine and like many others falls in the "difficult to make" category. Sweet Seeyams are deep fried dumpling with a jaggery-moong dal stuffing inside them. The consistency of the stuffing as well as the batter that coats it are two important things in this recipe. A couple of trials and you should easily get the hang of this. I had blogged a different version of this <b><span style="color: red;"><a href="http://foodoverip.blogspot.com/2013/04/sweet-cheeyum-sweet-deep-fried.html" target="_blank">here</a> </span></b>- but this trail turned out perfect and this one is the keeper recipe for me. The other recipe has a stuffing that is a little dry. This one is sooper gooey and moist and we prefer this texture. So you could pick which version of the stuffing you like and make them.<br />
<br />
<span id="fullpost">
<b><i><u>Ingredients</u></i></b><br />
<br />
<b><i>Serves - Makes about 10 pieces</i></b><br />
<b><i>Prep Time - 30 min + 2 hrs soak time</i></b><br />
<b><i>Cook time - 15 minutes</i></b><br />
<br />
For the sweet stuffing<br />
<br />
Moong Dal [Green Gram Dal] - 1/2 cup<br />
Crumbled Jaggery - 3/4 cup<br />
Grated Coconut - 1/3 cup<br />
Cardamom powder - 1/2 Tsp<br />
ghee - 2-3 Tsp<br />
<br />
For the batter<br />
<br />
Raw Rice - 1/2 cup<br />
Urad dal - 1/3 cup<br />
Salt - a pinch<br />
Water as per need<br />
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. To prepare the sweet stuffing, boil the moong dal until its 3/4 done. Make sure to drain the moong dal of all the water, let it dry for 15-20 minutes. Cool the dal completely and mash it up roughly with a ladle and keep aside.<br />
<br />
2. Heat a kadai, flame must be medium level. Add the broken/crumbled jaggery and sprinkle 3 tbsp of water on top of it. Let the jaggery loosen a little and form a thick syrup. Strain the jaggery syrup, remove impurities and keep aside<br />
<br />
3. Heat 2-3 Tsp ghee in a pan add grated coconut and saute for a minute. Add the dal and jaggery syrup and mix well. Saute in low-medium flame until it forms a thick mass.<br />
<br />
4. Switch off flame and mix in the cardamom powder. Cool the mixture.<br />
<br />
5. Once cooled, make small lemon sized balls and keep them aside.<br />
<br />
<br />
6. To prepare the batter, soak the rice and dal in enough water for 1-2 hours. Drain completely and grind to a smooth paste with little water as possible. I used about 1/4 cup water while grinding. Add a pinch of salt, mix well keep aside.<br />
<br />
7. Take half of the above batter in a bowl. Save the remaining batter to make masala cheeyum. The consistency of the batter should be dosa batter consistency. So add water to get to that consistency. Adding too much water will make it very loose and the sweet balls will not coat well and the cheeyum might soak a lot of oil. On the other hand if the batter is too thick, you will get a very thick outer layer, so be cautious in this step. Start with little water and then you can add more after testing a few pieces.<br />
<br />
8. Heat a kadai with oil for deep frying. Maintain the flame in medium level. Dip the ball in the batter, coat it well with batter and drop them in oil. Deep fry to a golden brown and drain them using a slotted spoon. Put them on a plate lined with paper towels to remove excess oil.<br />
<br />
<b>Note</b>: Bite into one of fried cheeyum. If you feel the outer batter layer is thick, add little water to make the batter loose, you will get a much thinner outer layer.<br />
</span><br />
<div>
<span id="fullpost"><br /></span></div>
<span id="fullpost">
</span>
<br />
<div>
<span id="fullpost">If you have remaining batter left, mix in some finely chopped onions, green chilli, curry leaves and salt. Spoon them into the oil and fry them until golden brown to make masala cheeyam.</span></div>
<span id="fullpost">
</span>
Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com2tag:blogger.com,1999:blog-2418451835963673385.post-68880758992249801352015-06-08T23:12:00.003-04:002015-06-08T23:12:21.328-04:00Chettinadu Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zPj6E8GiVAI/VXZZBb103CI/AAAAAAAABfc/6HcfNvXZ0Lo/s1600/Veg%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-zPj6E8GiVAI/VXZZBb103CI/AAAAAAAABfc/6HcfNvXZ0Lo/s640/Veg%2BSoup.jpg" width="640" /></a></div>
<br />
<br />
Mixed veg soup that can be made easily with the leftover veggies you have at hand. I make this often over the weekends and serve during the 11 am hunger pang time :). I make a no-green chilli version of this for Mithra and serve with dosa,soup, rice etc and she loves it. She will have soup for all her meals if possible :).<br />
<br />
I am glad to be posting again and hoping to be regular. The pictures are not going to be that top-class from now on as I dont think I can afford to spend that kind of time at the moment. I still cook different varieties at home, its just that there is no energy or time to click good pictures, so its going to be easy clicking but more regular blogging from now on :)<br />
<br />
<span id="fullpost">
<br />
<b><u>Ingredients</u></b><br />
<br />
<i>Serves - 4</i><br />
<i>Prep Time - 20min</i><br />
<i>Cook time - 20min</i><br />
<i>Spice Level - Medium</i><br />
<br />
Mixed vegetables - 1 cup, chopped into medium size pieces [I use cauliflower, beans, carrot, mushroom]<br />
Onion - 1 small sized chopped well<br />
Tomato - 1 chopped roughly<br />
Green chill1 - 2 cut into half and slit<br />
Curry Leaves - 1 sprig<br />
Garlic cloves - 2-3<br />
Water - 4 cups<br />
Ghee - 1 tbsp<br />
Pepper whole - 1 tsp<br />
Cumin seeds - 1 Tsp<br />
turmeric - a pinch<br />
Salt - as per need<br />
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Heat ghee in a pressure cooker. Add pepper and cumin to roast.<br />
<br />
2. Add onions, curry leaves, garlic and green chilli and saute for a couple of minutes<br />
<br />
3. Add all the vegetables and tomato pieces and saute for 3-4 minutes<br />
<br />
4. Add little salt, turmeric and mix well.<br />
<br />
5. Add 4 cups water and pressure cook for 10-15 minutes or for 3-4 whistles.<br />
<br />
6. Once the pressure releases, let the soup simmer, season with required salt and pepper and serve warm<br />
<br />
Makes a really yummy and delicious easy soup<br />
</span></div>
Siva Chidambaramhttp://www.blogger.com/profile/00447275399112694362noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-82881325812959507012015-01-29T19:42:00.003-05:002015-01-29T19:43:38.335-05:00Coconut Barfi Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Dei31tVYghA/VMrSrn4VfCI/AAAAAAAAExE/9POBsmFy1X8/s1600/Coconut%2BBarfi%2B1%2BJPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Dei31tVYghA/VMrSrn4VfCI/AAAAAAAAExE/9POBsmFy1X8/s1600/Coconut%2BBarfi%2B1%2BJPEG.jpg" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I am stealing some time very quickly as my little one sleeps to do this post. I am going to post recipes without ranting too much about them, I don't think I can afford that kind of time anymore :).<br />
<br />
I had a lot of coconuts remaining from a pooja and had to finish them up and this was the quickest and easiest sweet that I could make. So here it is :)<br />
<br /> <span id="fullpost">
<br />
<b><u>Ingredients</u></b><br />
<br />
<i><b>Makes about 20 pieces</b></i><br />
<br />
Grated coconut - 3 cups<br />
Sugar - 2.5 cups<br />
Water - 3/4 cups<br />
Broken cashews - 4-5 Tbsp<br />
Ghee - few tbsp<br />
Cardamom powder - 1 tsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MVPnfuzbHjE/VMrSruv7dQI/AAAAAAAAExI/Z50rSpwrMjM/s1600/Coconut%2BBarfi%2B2%2BJPEG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MVPnfuzbHjE/VMrSruv7dQI/AAAAAAAAExI/Z50rSpwrMjM/s1600/Coconut%2BBarfi%2B2%2BJPEG.jpg" height="426" width="640" /></a></div>
<br />
<br />
<b><u>How do you make it</u></b><br />
<br />
<br />
1. Heat a pan with a spoon of ghee in it and fry the cashews until golden brown. Keep aside<br />
<br />
2. Take a wide bottom non-stick pan and add water and sugar and mix well. The sugar will start to bubble at one point. Keep mixing now and then and wait until sugar reaches single thread consistency.<br />
<br />
3. This can be checked when you take a drop of sugar water between your thumb and forefinger and see if it forms a single thread. This step is of importance and has to be noted properly. Otherwise it could spoil the consistency of the barfi.<br />
<br />
4. At this stage add the grated coconut and mix well.<br />
<br />
5. The coconut and sugar water will form a mass, at this stage add cardamom powder, cashews and 3 tbsp of ghee and mix well.<br />
<br />
6. Keep mixing well until everything comes together and forms a big lump without sticking to the sides of the pan, like halwa. This stage is important as well - if you take the barfi earlier, it wont set and a little later - they will turn out hard<br />
<br />
7. Meanwhile grease a cookie sheet with some ghee to transfer the barfi.<br />
<br />
8. Once the barfi comes to the right consistency, remove and transfer to greased cookie sheet and pat with spatula to form a smooth surface.<br />
<br />
9. After 5 min, while the barfi is still warm, cut squares with a knife and leave it for a few more minutes to cool them. Transfer to an air-tight container.<br />
<br />
Enjoy these yummy barfis :) </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-46176249151745260072014-08-14T20:07:00.002-04:002014-08-14T20:07:56.524-04:00Murungakai Poriyal | Drumstick Stir-fry<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UV_WGCyVZfE/U-1OxkuT1gI/AAAAAAAAEs0/FEFxaNyiJ7M/s1600/Drumstick%2BPoriyal%2BJPEG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UV_WGCyVZfE/U-1OxkuT1gI/AAAAAAAAEs0/FEFxaNyiJ7M/s1600/Drumstick%2BPoriyal%2BJPEG.jpg" height="482" width="640" /></a></div>
<br />
If you have a lot of drumstick produce and want to finish it up in an absolutely simple and yummy way, poriyal(stir-fry) is the way to go. I usually make this when I need to make a quick stir-fry that doesnt involve a lot of chop-chop. I could eat stir-fry veggies for every meal and would love to, the only problem being the time consumed during the chopping session. If there is one thing I absolutely would love to get out of, it is the chopping of green veggies especially stuff like tindora (kovakkai), green beans, okra etc. Since chopping drumstick is very easy, this dish is something I resort to often provided I am able to get enough Drumstick from the Indian Grocery store.<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Spice Level - Medium</i></b><br />
<b><i>Prep Time - 5 min</i></b><br />
<b><i>Cook time - 10 min</i></b><br />
<br />
Drumstick - 5-6, chopped into medium sized pieces<br />
Dry Red chilli - 2<br />
Hing - a generous pinch<br />
Mustard - 1 Tsp<br />
Urad dal - 1 Tsp<br />
Curry Leaves - few<br />
Salt - as per need<br />
Chettinadu Milagu podi/Your choice of Poriyal podi - 2 Tsp [optional, but nice to have] <br />
Oil - 1 Tbsp<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First microwave the chopped drumstick in water (add 2 tsp of salt in the water) for about 8-10 minutes on high. Once they are cooked well, drain and keep aside.<br />
<br />
2. Heat a pan with oil. Add hing, mustard to pop and urad dal to roast.<br />
<br />
3. Add curry leaves, break the dry red chilli and toss it in.<br />
<br />
4. Now add the cooked drumstick pieces and mix well, add required salt if needed and saute for 3-5 minutes.<br />
<br />
5. Now add your poriyal podi and mix well and saute for another minute. Remove from flame<br />
<br />
<br />
Serve with Rice and Rasam for a simple lunch. </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com2tag:blogger.com,1999:blog-2418451835963673385.post-50819033162195688882014-08-07T15:00:00.004-04:002014-08-07T15:07:40.687-04:00Paneer Bread Roll [Step by Step Recipe with Pics]<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eqZqYcf0YDE/U-PLwXJY-MI/AAAAAAAAEsc/kzCJHHowhD4/s1600/Paneer+bread+roll+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eqZqYcf0YDE/U-PLwXJY-MI/AAAAAAAAEsc/kzCJHHowhD4/s1600/Paneer+bread+roll+2.jpg" height="426" width="640" /></a></div>
<br />
Tea time snack to tempt you? You are in the right place! :). <a href="http://www.thefoodoverip.com/2014/07/paneer-bhurji-spicy-scrambled-cottage.html" target="_blank"><span style="color: red;"><b>Paneer Bhurji</b></span></a> stuffing inside your favorite choice of bread, coated with ghee and then toasted to a shiny brown is one of the most delicious snack ever. The other day when I wanted to make Parathas with paneer bhurji filling, a friend of mine suggested making these bread rolls and am glad I made these. Not only were they yummy but these were very easy to make also. If you have any kind of filling that needs to be used this would be a perfect way to do that. Now off to the recipe<br />
<span id="fullpost"> <br />
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 30 min</i></b><br />
<b><i>Cook time- 5 min</i></b><br />
<br />
Bread slices - 5-6 or as needed [ I used whole wheat bread ]<br />
Ghee - Few tbsp to coat<br />
Tomato ketchup - Few tbsp to use as a spread<br />
<a href="http://www.thefoodoverip.com/2014/07/paneer-bhurji-spicy-scrambled-cottage.html" target="_blank"><span style="color: red;"><b>Paneer Bhurji</b></span></a> - 1 cup [Click on link for Paneer bhurji Recipe]<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://3.bp.blogspot.com/-AWR-aSuh6qQ/U-PLtXx8MNI/AAAAAAAAEsU/FgLyYgbqVIc/s1600/Paneer+Bread+Roll+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AWR-aSuh6qQ/U-PLtXx8MNI/AAAAAAAAEsU/FgLyYgbqVIc/s1600/Paneer+Bread+Roll+1.jpg" height="338" width="640" /></a></span></div>
<span id="fullpost">
<br />
<b><u>How do you do it </u></b><br />
<br />
1. Trim the edges of the bread. Use a rolling pin and roti stone like below and flatten the bread well.<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://3.bp.blogspot.com/-Vp84gKziXD4/U-PK5784ZBI/AAAAAAAAEsE/YpPbpBu2kMA/s1600/PBR+4+Rolling+Pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Vp84gKziXD4/U-PK5784ZBI/AAAAAAAAEsE/YpPbpBu2kMA/s1600/PBR+4+Rolling+Pin.jpg" height="212" width="320" /></a></span></div>
<span id="fullpost">
<br />
<br />
2. Apply a coat of ketchup on one column of the bread. You can use any kind of spread that you like, I would have ideally liked to use some mint-coriander chutney here.<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://4.bp.blogspot.com/-aHqHE6UtiWM/U-PK3sO3gPI/AAAAAAAAEr0/ikxoGGK6sqE/s1600/PBR+5+Ketchup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aHqHE6UtiWM/U-PK3sO3gPI/AAAAAAAAEr0/ikxoGGK6sqE/s1600/PBR+5+Ketchup.jpg" height="320" width="159" /></a></span></div>
<span id="fullpost">
<br />
3. Place the filling carefully on that column. Dont let it spread all over.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--n8CAYjhJPs/U-PK4P298fI/AAAAAAAAEr4/iaEXPDqHiuA/s1600/PBR+6+Burji+on+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--n8CAYjhJPs/U-PK4P298fI/AAAAAAAAEr4/iaEXPDqHiuA/s1600/PBR+6+Burji+on+bread.jpg" height="124" width="320" /></a></div>
<br />
<br />
4. Roll the bread carefully and seal with little water. Apply a little ghee all over the rolled bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZJP34rLwBcg/U-PK8nGqEvI/AAAAAAAAEsM/nck7bTda6s4/s1600/PBR+7+Bread+Roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZJP34rLwBcg/U-PK8nGqEvI/AAAAAAAAEsM/nck7bTda6s4/s1600/PBR+7+Bread+Roll.jpg" height="118" width="320" /></a></div>
<br />
<br />
5. Repeat the same for all bread slices.<br />
<br />
6. Heat a pan and toast the bread on both sides on medium flame to get to a nice brown color. On the other hand, for a sinful version, you could deep fry these in oil too :).<br />
<br />
<br />
Yummy Paneer Bread rolls ready. Serve these with green chutney or you can have them as is.
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-87777032989418356352014-07-31T17:19:00.000-04:002014-07-31T17:19:40.605-04:00Chettinadu Thakali Pachadi | Tomato Dal<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-W3X9UneVspk/U9qxpIWeYnI/AAAAAAAAErc/ejJVb8y7O_M/s1600/Tomato+Pachaddi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W3X9UneVspk/U9qxpIWeYnI/AAAAAAAAErc/ejJVb8y7O_M/s1600/Tomato+Pachaddi.jpg" height="640" width="426" /></a></div>
<br />
This is what I make when I am lazy or get tired of the usual sambar/rasam/kuzhambu/kootu to go along with rice. This is extremely simple, easy and quick to make, not to mention finger licking good. Just pair this Tomato Pachadi with Rice + ghee and some appalams and you have a delicious lunch ready in less than 30 min.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 10 min</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<br />
Onion - 1 medium sized, chopped finely<br />
Tomato - 3 large ripe, chopped into small pieces<br />
Curry Leaves - 1 sprig<br />
Green chilli - 3-4, slit lengthwise and cut in half<br />
Salt - as per need<br />
Hing - a generous pinch<br />
Jeera seeds/Cumin - 1/2 Tsp<br />
Mustard - 1/2 tsp<br />
Turmeric - a pinch<br />
Cooked Toor Dal/Tuvaram Paruppu - 1 cup<br />
Tamarind paste - 2 Tsp<br />
Oil - 2 Tbsp<br />
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Heat oil in a pan. Add hing, mustard, jeera seeds to pop and roast. Add onions and curry leaves, saute until onions start to turn a shade of brown.<br />
<br />
2. Add the green chillies now and saute for a minute.<br />
<br />
3. Add the chopped tomatoes, turmeric, salt and mix well. Cook covered until the tomatoes are mashed completely and ooze out juice. Should take about 10 min.<br />
<br />
4. Now add the cooked toor dal, 1 cup water, more salt if needed and tamarind paste and mix well. Bring it to a boil and simmer on medium flame for about 5 minutes.<br />
<br />
5. Add more water if you would like a more loose pachadi.<br />
<br />
6. Once the right consistency has reached, remove from flame.<br />
<br />
Serve with rice and pappads.<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-9568433599287295452014-07-24T12:23:00.004-04:002014-07-24T12:23:56.194-04:00Bottle Gourd Chutney/Sorakkai Thogayal/Lauki Chutney<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NcIeSdp_0eU/U9EyWvInGvI/AAAAAAAAErQ/qUypIDjWzYs/s1600/Bottlegaurd+Chutney+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NcIeSdp_0eU/U9EyWvInGvI/AAAAAAAAErQ/qUypIDjWzYs/s1600/Bottlegaurd+Chutney+1.jpg" height="426" width="640" /></a></div>
<br />
I always try to have a collection of different types of chutneys because they can be used as a side for almost anything - idli, dosai, rice or as a spread for toast etc. My favorite is always rice + ghee + thuvyal = YUM! :). South Indies Restaurant in Bangalore makes this awesome bottle gourd chutney as a part of their lunch buffet and though I tasted it only once, I remember how much I loved the thogayal. So tried recreating the chutney and it turned out super delicious and flavorful.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 15 min</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<br />
Bottle Gourd/Lauki/Sorrakai - 1 small sized, cut into medium sized pieces and washed well.<br />
Onion - 1 Medium sized, chopped roughly<br />
Dry Red chilli - 3<br />
Green chilli - 1<br />
Garlic cloves - 3<br />
Coriander leaves - 1 small handful<br />
Curry Leaves - 1 small handful<br />
Tamarind - small lemon sized,1 piece<br />
Cumin seeds - 1/2 tsp<br />
Channa Dal / Bengal Gram dal - 1/2 Tbsp<br />
Hing - a generous pinch<br />
Turmeric - a pinch<br />
Salt - as per need<br />
Oil - 4 tsp<br />
<br />
<b><u>To Temper</u></b><br />
<br />
Oil - 1 Tsp<br />
Mustard - 1/2 Tsp<br />
Urad dal - 1 tsp<br />
Curry leaves - few<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://1.bp.blogspot.com/-fWL03S5mHxQ/U9EySoTgQWI/AAAAAAAAErI/gjqkJwYexmo/s1600/Bottlegaurd+Chutney+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fWL03S5mHxQ/U9EySoTgQWI/AAAAAAAAErI/gjqkJwYexmo/s1600/Bottlegaurd+Chutney+2.jpg" height="640" width="392" /></a></span></div>
<span id="fullpost">
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Heat oil in a kadai. Add hing, cumin seeds, channa dal, dry red chilli and let them roast for a few seconds.<br />
<br />
2. Add the onion, garlic, green chilli, curry and coriander leaves and saute till onions are done.<br />
<br />
3. Add the bottle gourd pieces, salt, turmeric and tamarind now and cook covered for 10-15 minutes until all the water evaporates and the rawness of the veggies go away.<br />
<br />
4. Cool and grind the mixture and transfer to a bowl.<br />
<br />
5. Heat oil again in a pan, add mustard seeds to pop and roast urad dal and curry leaves. Pour this tempering over the chutney.<br />
<br />
Absolutely delicious with ghee rice, dosai, idli etc.<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com1tag:blogger.com,1999:blog-2418451835963673385.post-75817746196448335222014-07-10T14:32:00.000-04:002014-07-10T14:32:01.144-04:00Paneer Bhurji | Spicy scrambled cottage cheese<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xhk93kzTIEc/U77bcsctwgI/AAAAAAAAEqw/0JtKm4oanow/s1600/Paneer+Burji+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xhk93kzTIEc/U77bcsctwgI/AAAAAAAAEqw/0JtKm4oanow/s1600/Paneer+Burji+2.jpg" height="490" width="640" /></a></div>
<br />
Easily the most delicious and simple sandwich/toast filling that I would get excited about. Pretty quick to make and it can be used as a side for so many meals, pair it up with roti and dal or jeera rice and dal to make a wholesome lunch. This paneer bhurji filling can be used in samosas, puffs, spring rolls, bread rolls and it would taste awesome. I wanted to use this paneer bhurji to make Parathas but ended up making bread rolls after a friend of mine suggested this easy option :). S and me loved those Paneer Bread rolls and ended up making more the next day with the remaining filling and it all vanished in minutes.<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - Medium</i></b><br />
<b><i>Prep time - 10 min</i></b><br />
<b><i>Cook time - 15 min</i></b><br />
<br />
Paneer block/Cottage cheese - 300 gm<br />
Onion - 1 Large, finely chopped<br />
Green chilli - 3 finely chopped<br />
Tomato - 1 large, finely chopped<br />
Ginger Garlic paste - 1.5 Tsp<br />
Turmeric - a pinch<br />
Red chilli powder - 1 Tsp<br />
Garam Masala - 1 Tsp<br />
Cumin powder - 1 Tsp<br />
Coriander Leaves - 1 Tbsp, chopped finely<br />
Cumin seeds - 1/2 tsp<br />
Sal - as per need<br />
Oil - 1 Tbsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uyA2e587HHo/U77bZjqnBGI/AAAAAAAAEqs/Y9JsQIEt34Y/s1600/Paneer+Burji+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uyA2e587HHo/U77bZjqnBGI/AAAAAAAAEqs/Y9JsQIEt34Y/s1600/Paneer+Burji+1.jpg" height="298" width="640" /></a></div>
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First crumble the paneer pieces well in your food processor. It should resemble bread crumbs texture - keep aside<br />
<br />
2. Heat oil in a pan. Add jeera seeds to roast, add onions, GG paste and saute well until lightly browned. Add the green chillies and saute for a minute.<br />
<br />
3. Add the tomatoes now and cook for a few minutes until they mash up well.<br />
<br />
4. Add all the spice powders - turmeric, red chilli, garam masala, cumin powder, required salt and mix well. Saute for a couple of minutes.<br />
<br />
5. Now switch of flame and add the paneer crumbs, coriander leaves and mix well until the paneer crumbs are well blended with the spice mixture. Remove the filling from the hot pan and transfer to bowl.<br />
<br />
Note: Do not add paneer and keep mixing on high/medium heat, the paneer will harden and clump together.<br />
<br />
Use this yummy filling to make sandwiches, puffs or samosas. Also makes a great side dish for rice or roti.<br />
<br /></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-26286996134293266652014-06-30T16:11:00.000-04:002014-06-30T16:14:30.032-04:00Beetroot Leaves Dal<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-i6MGIk4PwwY/U7HCWQN--JI/AAAAAAAAEqY/aiEg7oSTn88/s1600/Beetroot+Leaf+Daal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-i6MGIk4PwwY/U7HCWQN--JI/AAAAAAAAEqY/aiEg7oSTn88/s1600/Beetroot+Leaf+Daal+1.jpg" height="425" width="640" /></a></div>
<br />
Beetroot is one of the veggies that I never forget to put in my shopping list every week but its the last one to be used from the fridge. Not my favorite vegetable at all and most of the time I consume it as soup - the recipe is <a href="http://www.thefoodoverip.com/2012/05/beetroot-lentil-clear-soup.html" target="_blank"><b><span style="color: orange;">here</span></b></a>, because that's the only tasty way to get rid of the veggie :). I hardly venture into making beets poriyal/stir-fry which is the most common dish. If only deep-frying wasnt a sin I would probably make the yummy <a href="http://www.thefoodoverip.com/2012/03/beetroot-vadai.html" target="_blank"><b><span style="color: orange;">beetroot vadai</span></b></a> all the time ;).<br />
<br />
Beet leaves that came along with the veggie were new to me before moving to the US, back home they just sell the beetroot with no leaves on them. I normally discard the leaves, it never struck me to use them as another type of greens or that it could taste pretty good until recently. Now I save these up each time and make this absolutely lip-smacking dal with beet leaves and stems. The yummiest dal that I have made until now and pairs up great with soft home-made pulkas.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 3</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 15 min</i></b><br />
<b><i>Cook time - 30 min</i></b><br />
<br />
Beet leaves and stems from 3-4 beets - washed and chopped finely [along with the stem]<br />
Masoor Dal - 1/2 cup<br />
Onion - 1 small, chopped finely<br />
Garlic - 1 , chopped well<br />
Ginger - 1 small piece, chopped finely<br />
Green chilli - 2, slit into half<br />
Tomato - 1 Large, chopped well<br />
Red chilli powder - 1 Tsp<br />
Garam Masala - 1 Tsp<br />
Turmeric - a pinch<br />
Salt - as per need<br />
Jeera/Cumin seeds - 1 Tsp<br />
Hing - a pinch<br />
Oil - 1 Tbsp<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Heat a pan with oil. Add hing and jeera seeds - let them crackle. Add onions, garlic, ginger and saute well.<br />
<br />
2. Once the onions are cooked, add green chillies and saute for a minute. Add the tomatoes, little salt and turmeric and mix well. Once the tomatoes becomes soft and pulpy add all the spice powders - red chilli and garam masala and mix well.<br />
<br />
3. Now add the masoor dal and wrap well, add the chopped beet leaves and mix again. Add 1-2 cups water, remaining salt - mix well. Cover and cook in medium flame until the dal gets cooked well and everything blends together . Add more water in between if necessary. Switch off flame when you have reached the desired consistency.<br />
<br />
Masoor dal gets cooked pretty soon and you wouldn't need a pressure cooker for this recipe. Also the taste lies in the dal getting cooked slowly along with all the other ingredients. So keep it that way.<br />
<br />
Serve this yummy dal with any favorite pulao of your of choice or with super soft pulkas.<br />
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-7109655267484104262014-06-24T11:06:00.002-04:002014-06-24T11:06:15.675-04:00Crispy Quinoa Dosai<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uEZPSEQRJFI/U6mQlPTi0oI/AAAAAAAAEqE/K3zHw5NdVPI/s1600/Quinoa+Dosai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uEZPSEQRJFI/U6mQlPTi0oI/AAAAAAAAEqE/K3zHw5NdVPI/s1600/Quinoa+Dosai.jpg" height="464" width="640" /></a></div>
<br />
I am not sure about other South Indian households but in mine, the dosai is irreplaceable. A week without it and it feels like forever. But consuming carbs in such high quantities on a regular basis makes you feel very guilty as well. So here we are taking baby steps in reducing the amount of carbs but still not compromising too much with respect to taste :).<br />
<br />
Quinoa dosai is pretty easy to make. The taste of quinoa dosai is not too wierd either and it turns out as crispy as normal dosai does. If you can put up with the odd smell of ground and fermented quinoa, then there is no turning back to the regular kinds :)<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
Quinoa - 2 cups<br />
Idly rice - 1 cup<br />
Raw rice - 1 cup<br />
Urad dal - 1 cup<br />
Fenugreek seeds - 1 Tsp<br />
Salt as per need<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Follow the tips to make dosai batter from this very detailed post that I did earlier - <a href="http://www.thefoodoverip.com/2012/07/dosaidosa-batter-recipe-how-to-make.html" target="_blank"><b><span style="color: orange;">How to make dosai batter</span></b></a><br />
<br />
2. Wash and Soak all the ingredients except salt in enough water for 4-5 hrs.<br />
<br />
3. Use your wet-grinder to grind into a smooth batter, adding salt before you finish - should take 30 minutes<br />
<br />
4. Transfer batter to a big vessel and allow it to ferment overnight or for 8-12 hrs depending on the climatic conditions in your place.<br />
<br />
5. Make crispy guilt free quinoa dosais and enjoy them with chutney/sambar :)
</span><br />
<br />Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-67221873384082002662014-06-18T14:19:00.001-04:002014-06-18T14:26:38.712-04:00Death by Chocolate Cake with Chocolate Ganache<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q6EanbGLRw0/U6HXPnRoTFI/AAAAAAAAEpc/i2f_1SWlBic/s1600/Death+by+Chocolate+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Q6EanbGLRw0/U6HXPnRoTFI/AAAAAAAAEpc/i2f_1SWlBic/s1600/Death+by+Chocolate+1.jpg" height="408" width="640" /></a></div>
<br />
To me Barista's Death by chocolate cake is absolute bliss :). Inspite of not having a sweet tooth at all, I crave for this all the time. During my initial pre/post wedding days, me and S frequented this place often and it was during one of those visits S ordered this cake and I have been hooked to it since then. After relocating to the US I never could find its replacement. I have spent so much time on yelp trying to find bakeries and pastry shops which would make something similar, but no luck there :/.<br />
<br />
After a lot of contemplation I decided to make the cake myself for S's birthday and Laura Vitales "Devils chocolate cake" did the trick. It seemed to be the exact same replica of the Death by Chocolate cake. When you make this cake I would highly suggest you to blind yourself to the sin laden calories that you will be putting on :). Dont tell me I dint warn you, you wont be able to stop with just one piece of this chocolate rich pastry. The best part is this cake stays well for 4-5 days at room temperature when stored in an air-tight container. One week of happy dessert time I promise ;).<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves 10 to 12</i></b><br />
<b><i>Prep time: 15 mins</i></b><br />
<b><i>Cook time: 35 mins</i></b><br />
<br />
For the Ganache:<br />
1 cup of Heavy Cream<br />
9 oz bag of Semisweet Chocolate Chips<br />
<br />
For the Cake Batter:<br />
2-1/4 cups of All Purpose Flour<br />
3/4 cups of Cocoa Powder<br />
1 tsp of Salt<br />
1 tsp of Baking Powder<br />
2 tsp of Baking Soda<br />
2 cups of Granulated Sugar<br />
1 cup of water<br />
1 cup of Unsalted Butter, softened at room temperature<br />
1 Tbsp of Instant Coffee Granuals<br />
3 Eggs<br />
1 tsp of Vanilla Extract<br />
1/3 cup of Milk<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-q31T6bmc42A/U6HXhUu0luI/AAAAAAAAEpk/0JD0E6oZLzs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-q31T6bmc42A/U6HXhUu0luI/AAAAAAAAEpk/0JD0E6oZLzs/s1600/photo.JPG" height="400" width="372" /></a></div>
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Add the cream to a pan and heat it and bring it to a simmer. [Do not boil, just bring it to a simmmer]<br />
<br />
2) Pour the cream over the semi-sweet chocolate chips and allow it to sit for a few minutes untouched. Whisk together well until you get a creamy mixture, cover and set aside for a couple hours. The frosting will set during this time.<br />
<br />
3) To make the cake, preheat the oven to 350 degrees, spray 2 9” round cake pans with non stick spray and lay the bottom with parchment paper and set aside.<br />
<br />
4) In a saucepan, add the water, instant coffee and milk, bring to a simmer and turn off the heat. Set aside to cool slightly.<br />
<br />
5) In the bowl, cream together the butter and sugar until light and fluffy, add the eggs and vanilla and continue to mix until well combined.<br />
<br />
6) Add half of the dry ingredients along with half of the milk and water mixture and mix that in, add the remaining half of the dry ingredients and milk mixture and mix just until incorporated.<br />
<br />
7) Divide your batter evenly in the prepared pans, tap the pans on the counter just to get rid of any air bubbles.<br />
<br />
8) Bake the cakes for 30 to 35 minutes or until cooked through. Allow to cool slightly in the pans, remove the cake from the pans and cool completely on wire racks, a couple of hours.<br />
<br />
9) When ready to frost the cake, place one of the cakes upside down on the cake stand/plate and spread 1/4 of the chocolate mixture all over the surface of the cake.<br />
<br />
10) Place the other cake on top (this time top side up) and spread remaining chocolate mixture all over the top and sides of the cake.<br />
<br />
You can decorate the cake with some almond crunches and a strawberry/cherry on top.<br />
<br />
Serving tip: Cut a piece and warm for 10-15 sec in the microwave before you eat, absolute heaven :).<br />
<br />
<b><u>Notes</u></b><br />
<br />
1. It is important to not over-heat the cream, because if you do the consistency of the ganache will go wrong and the frosting wouldn't set.<br />
<br />
2. Completely cool the cakes and frosting before setting the cake.<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-69563095466507232712014-06-13T11:19:00.000-04:002014-06-13T11:19:01.431-04:00Garlic Herb Grilled Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RzyXnWtqOdo/U5sVTUKUWgI/AAAAAAAAEo0/IfLjqneXYeM/s1600/Garlic+Herb+Grilled+Chicken+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RzyXnWtqOdo/U5sVTUKUWgI/AAAAAAAAEo0/IfLjqneXYeM/s1600/Garlic+Herb+Grilled+Chicken+1.jpg" height="426" width="640" /></a></div>
<br />
<br />
I have been away from this blog for a really long time, but couldnt help it, I had to be silent. I am glad to be back with a post now :). I dont think I can be very regular like how I used to be with the frequency of posting but I promise I will try very hard to post atleast 1-2 times a week.<br />
<br />
This dish is something I made for S without actually a recipe plan in mind and he loved it so much. Simple flavoured grilled chicken served along with fresh carrots and mashed potatoes. S loves this combination of grilled chicken with mashed potatoes and had been requesting me to replicate at it home. I think after almost a year I made this, took me so long!!<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Spice Level - Low</i></b><br />
<b><i>Prep Time - 10 min</i></b><br />
<b><i>Cook time - 10 min</i></b><br />
<b><i>Marination time - 4 hrs atleast</i></b><br />
<br />
Chicken breast Pieces - 4<br />
Garlic cloves - 4, finely minced<br />
Parsely - 3 Tbsp, finely chopped<br />
Cilantro - 3 Tbsp, finely chopped<br />
Lemon zest - 1 Tbsp<br />
Salt and fresh ground pepper - as per need/adjust to taste<br />
Olive oil - 4-5 tbsp or enough to soak all the chicken pieces<br />
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First take a plastic transparent sheet like below and places chicken pieces on them and cover. Use a meat mallet and pound the pieces to an even 1/2 inch thickness. Pounding the meat tenderizes the meat and helps cook evenly when grilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Gbtk78IrOCI/U5sVil-N9sI/AAAAAAAAEo8/UnGctzDjCko/s1600/IMG_7066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Gbtk78IrOCI/U5sVil-N9sI/AAAAAAAAEo8/UnGctzDjCko/s1600/IMG_7066.JPG" height="320" width="213" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
2. Now add all the ingredients in a bowl, add the chicken pieces and coat well. Set aside for 4 hrs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-15TcLplEALA/U5sVmb8fL4I/AAAAAAAAEpI/V8hiB8Hi2LY/s1600/IMG_7069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-15TcLplEALA/U5sVmb8fL4I/AAAAAAAAEpI/V8hiB8Hi2LY/s1600/IMG_7069.JPG" height="320" width="213" /></a></div>
<br />
<br />
3. Heat a pan/grill pan and place the pieces and cook covered for 2-3 minutes on each side. Make sure the chicken is marinated well with garlic, lemon zest and the herbs to ensure the flavor is intact.<br />
<br />
4. Once the chicken is done, serve them with salad and mashed potatoes for a delicious lunch/dinner<br />
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-81862936023527744882014-02-12T17:48:00.003-05:002014-02-12T17:51:26.527-05:00Spicy Cauliflower Roast<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fojb9XXDqLg/Uvv2wopzmaI/AAAAAAAAEmA/waMX9Tzo5po/s1600/Spicy+Roasted+Cauliflower+1+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fojb9XXDqLg/Uvv2wopzmaI/AAAAAAAAEmA/waMX9Tzo5po/s1600/Spicy+Roasted+Cauliflower+1+JPEG.jpg" height="426" width="640" /></a></div>
<div>
<br /></div>
<div>
Sometimes I get bored of the usual cauliflower stir-fry or the onion-tomato based curry and make this simple yet tasty roast. All you need to do is marinate the cauliflower with few spices and grill it in the oven until brown. Some roasted cauliflower along with a salad and grilled fish makes a tasty but low-carb meal :).</div>
<div>
<br /></div>
<span id="fullpost">
<div>
<b><u>Ingredients</u></b></div>
<div>
<br /></div>
<div>
<b><i>Serves - 2</i></b></div>
<div>
<b><i>Spice level - Medium</i></b></div>
<div>
<b><i>Prep time - 15 min</i></b></div>
<div>
<b><i>Cook time - 20 min</i></b></div>
<div>
<br /></div>
<div>
1 Large cauliflower head - broken into medium sized florets</div>
<div>
Turmeric - a pinch</div>
<div>
Salt - as per need</div>
<div>
Red chilli powder - 2 Tsp</div>
<div>
Curry Powder - 2 Tsp</div>
<div>
Cumin powder - 2 Tsp</div>
<div>
Olive oil - 1 Tbsp</div>
<div>
<br /></div>
<div>
<b><u>How do you do it</u></b></div>
<div>
<br /></div>
<div>
1. Bring a large pan with water to boil, add few tsp of salt and a pinch of turmeric and toss in the florets inside. Let it boil for 2 minutes. Stir well and drain. Pat with paper towels multiple times to remove excess water from the cauliflower pieces. This step is to remove worms from the cauliflower if any.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_3_CGBYBkOw/Uvv2zAwADGI/AAAAAAAAEmQ/OXgacpLHYNA/s1600/IMG_7071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_3_CGBYBkOw/Uvv2zAwADGI/AAAAAAAAEmQ/OXgacpLHYNA/s1600/IMG_7071.JPG" height="266" width="400" /></a></div>
<div>
<br /></div>
<div>
2. Put all the florets in a bowl, add required salt, turmeric, red chilli powder, curry and cumin powder, oil and mix well. Let it stand for 30 min.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SHmO9-wWguo/Uvv20u8NO-I/AAAAAAAAEmU/HxOQ8EJVkZg/s1600/IMG_7074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SHmO9-wWguo/Uvv20u8NO-I/AAAAAAAAEmU/HxOQ8EJVkZg/s1600/IMG_7074.JPG" height="266" width="400" /></a></div>
<div>
<br /></div>
<div>
3. Line a baking sheet with aluminium foil and spread all the marinated pieces on it. Pre-heat oven to 400 F.</div>
<div>
<br /></div>
<div>
4. Broil on high for about 20-30 minutes until the florets brown.</div>
<div>
<br /></div>
<div>
Serve with any salad on the side and some ketchup if you like.</div>
<div>
</div>
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-7532198937088364222014-02-03T14:43:00.002-05:002014-02-03T14:43:11.900-05:00Veg Hakka Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jsSvhiwOLmk/Uu_wjOZUWwI/AAAAAAAAElo/Ada4qQof_pM/s1600/Veg+Hakka+Rice+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jsSvhiwOLmk/Uu_wjOZUWwI/AAAAAAAAElo/Ada4qQof_pM/s1600/Veg+Hakka+Rice+2.jpg" height="640" width="426" /></a></div>
<br />
One of my favorite experiments when it comes to cooking is to try different kinds of variety rice. Variety rice according to me is the easiest lunch box food without having to skip the inclusion of all kinds of veggies. So this veg hakka rice was from one such experiment which became a good hit at home. This is similar to the recipe of Veg Hakka Noodles that I have posted <a href="http://www.thefoodoverip.com/2012/10/veg-hakka-noodles-660-curries.html" target="_blank"><span style="color: red;"><b>here</b></span></a>, but much simpler, quicker and delicious.<br />
<br /> <span id=fullpost>
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 15 min</i></b><br />
<b><i>Cook time 10 min</i></b><br />
<br />
Basmati Rice - 1 cup, washed well and soaked for 15 min.<br />
Spring onion white part - 4 bulbs<br />
Spring onion greens - 1 Tbsp<br />
Garlic - 4-5 cloves, chopped finely<br />
Green chilli - 2 chopped finely<br />
Carrot - 1, diced finely<br />
Capsicum - 1/2 diced finely<br />
Cauliflower - 5-7 florets, cut into medium sized pieces<br />
Green Beans - 6-7. chopped finely<br />
Soy Sauce - 3/4 Tbsp<br />
White Vinegar - 3/4 Tbsp<br />
Tomato Ketchup - 1 Tbsp<br />
Ground Cayenne pepper - 1.5 Tsp<br />
Sweet paprika powder - 1 Tsp<br />
Salt - as per need or 4 Tsp<br />
Oil - 1/2 Tsp + 2 Tbsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4O6VvINy2Ps/Uu_wjbUu9EI/AAAAAAAAEl0/9INeP0cGj-k/s1600/Veg+Hakka+Rice+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4O6VvINy2Ps/Uu_wjbUu9EI/AAAAAAAAEl0/9INeP0cGj-k/s1600/Veg+Hakka+Rice+1.jpg" height="426" width="640" /></a></div>
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First cook the basmati rice with 1.5 cups of water, 1/2 tsp oil and 3 Tsp salt. Once cooked, spread the rice on a plate, mix well and cool. The rice has to be cooled before mixing with the veggies for it to not get mashed up.<br />
<br />
2. Whisk together the say sauce, vinegar, paprika powder and ground cayenne pepper in a small bowl and keep aside.<br />
<br />
3. Heat 2 Tbsp oil in a wok. Add garlic and saute until lightly browned. Add the spring onion white part and green chillies and saute for 3-4 minutes. Now add all the veggies, 1 Tsp salt and mix well, saute in high flame until the veggies are 3/4 cooked yet crunchy. This should take about 10 minutes.<br />
<br />
3. Now add the sauce mix from step 2 into the wok and mix well. Saute for a minute. Lower flame completely and add the prepared white rice slowly and mix well.<br />
<br />
4. Switch off flame, add spring onion greens and mix the rice and veggies well and make sure they are wrapped well.<br />
<br />
Serve this yummy veg hakka rice with a favorite side dish of yours.<br />
<br /></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-16445978359393480892014-02-01T15:52:00.001-05:002014-02-01T18:30:00.656-05:00Potato Bajji | Potato Fritters<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5yXpSgnrd7M/Uu1cvNJWBBI/AAAAAAAAElM/Ik7yUWsJKCw/s1600/Potato+Bhajji+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5yXpSgnrd7M/Uu1cvNJWBBI/AAAAAAAAElM/Ik7yUWsJKCw/s1600/Potato+Bhajji+2.jpg" height="402" width="640" /></a></div>
<br />
If only potato bajjis were a healthy thing, I would make them for snack everyday :), its one of my most favorite tea time snack. Ginger chai and potato bajji is an awesome combo. Especially when the weather outside is gloomy and rainy I long for these. So after a really long time I made these last weekend and savoured each and every piece and wishing with each piece that it doesnt get over soon ;). Potato bajji is a very famous South India snack and all the tiny road-side chai shops make them during the evening time. It reminds me of all the chit chat times we have had outside our office in bangalore hogging these bajjis along with chai :). Good Old times.<br />
<br />
It is a very easy snack to make, thin slices of potato dipped in a spiced chickpea flour mixture and deep fried until golden brown, in and out of the kitchen in 20 min :). Enjoy these perfect weekend snack soon!<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - makes about 15 pieces</i></b><br />
<b><i>Spice Level - Medium</i></b><br />
<b><i>Prep Time - 10 min</i></b><br />
<b><i>Cook time - 5 min</i></b><br />
<br />
Potato - 2 medium sized, peeled and sliced into thin pieces<br />
Chickpea Flour/Besan/Kadalai maavu - 1 cup [sieved/sifted and keep aside]<br />
Turmeric - 1/4 tsp<br />
Red Chilli powder - 2 Tsp<br />
Salt - 1 Tsp<br />
Corn Flour - 1 Tsp<br />
Baking soda - a pinch<br />
water - as per need<br />
Oil - to deep fry the bajji<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Oy_wuJcZYBI/Uu1cu4LN-wI/AAAAAAAAElU/BtS7PhOoMeA/s1600/Potato+Bhajji.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Oy_wuJcZYBI/Uu1cu4LN-wI/AAAAAAAAElU/BtS7PhOoMeA/s1600/Potato+Bhajji.jpg" height="388" width="640" /></a></div>
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First mix the sieved besan, salt, turmeric, red chilli powder, baking soda, corn flour well in a bowl.<br />
<br />
2. Add water slowly and make a not too thick, not too thin paste. The consistency of the paste is important, the potato slices must be able to coat well without the paste dripping off it completely. See picture below.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rM9vCTA6HWc/Uu1cwMheWUI/AAAAAAAAElc/gXtRn4kaQ7Q/s1600/IMG_6983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rM9vCTA6HWc/Uu1cwMheWUI/AAAAAAAAElc/gXtRn4kaQ7Q/s1600/IMG_6983.JPG" height="237" width="320" /></a></div>
<br />
3. Heat oil in a pan to deep fry these pieces. When the oil is medium hot, drop a few coated potato pieces and fry until golden brown. Make sure the oil is not too hot, not warm, it needs to be medium hot for the potato to get cooked as well.<br />
<br />
4. Drain on a tissue paper to remove excess oil.<br />
<br />
Serve with ketchup or green chutney and chai. :)<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com4tag:blogger.com,1999:blog-2418451835963673385.post-41237557599886441362014-01-29T12:54:00.001-05:002014-01-29T12:54:21.557-05:00Gujarathi Methi Theplas | Spiced Fenugreek Indian Flat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-V1gSHRXYNW0/Uuk89Xo1y0I/AAAAAAAAEkw/k550od8YUbk/s1600/Methi+Thepla+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-V1gSHRXYNW0/Uuk89Xo1y0I/AAAAAAAAEkw/k550od8YUbk/s1600/Methi+Thepla+1.jpg" height="494" width="640" /></a></div>
<br />
I have heard about and seen beautiful pictures of methi theplas for many years but have never tasted them before. It is after we relocated to the US, I have been regularly eating theplas at many places and have become fond of these. Almost all of my relatives here have atleast one Gujju friend who sends over yummy methi theplas when they host parties :). Surprisingly this is not a common item in the menu of Indian restaurants, I wonder why - it would make a great addition. Methi theplas are Indian flatbreads made from wheat and chickpea flour flavoured with a spiced fenugreed mixture and a staple in a Gujarathi household. Needless to say its a great way to smuggle in these very healthy and bitter tasting methi/fenugrek leaves into our system. There is no way you could say it had methi leaves in them, no bitter taste at all. These Methi theplas are extremely soft and stay good for 2-3 days in room temperature and so they are perfect choice for travel food. They are quite easy to the make and the only time consuming activity would probably be picking the methi leaves, if you have that ready its as easy as making normal rotis :).<br />
<br /> <span id=fullpost>
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 3-4</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 10 min</i></b><br />
<b><i>Cook time - 10 min</i></b><br />
<br />
Fresh Methi/Fenugreek leaves/Vendhaya Keerai - 1 to 1.5 cups<br />
Yogurt - 2.5 Tbsp<br />
Lukewarm water - 1/4 cup +/- 1-2 Tbsp<br />
Salt - 1.5 tsp<br />
Turmeric - 1/4 Tsp<br />
Hing/Asafoetida - 1 Tsp<br />
Red chilli powder - 1 tsp<br />
Coriander powder - 1 tsp<br />
Cumin Powder - 1 tsp<br />
Ginger Garlic paste - 1.5 Tsp<br />
Green chillies minced - 2<br />
Oil - 1.5 Tbsp<br />
Wheat Flour/Atta - 1.5 cups<br />
Chickpea Flour / Besan/ Kadalai Maavu - 1/2 cup<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yLLyf05jmbI/Uuk89gCGfHI/AAAAAAAAEk4/uiWJWHr9ksw/s1600/Methi+Thepla+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yLLyf05jmbI/Uuk89gCGfHI/AAAAAAAAEk4/uiWJWHr9ksw/s1600/Methi+Thepla+2.jpg" height="426" width="640" /></a></div>
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Pick the methi leaves and wash them well, drain and keep them aside.<br />
<br />
2. Sieve/ Sift the chickpea flour and keep aside.<br />
<br />
3. Now mix the wheat flour, chickpea flour, all spices powders [ cumin, coriander, red chilli, turmeric, hing], ginger garlic paste, minced green chilli and salt together well.<br />
<br />
4. Add the methi leaves and yogurt now and mix well again.<br />
<br />
5. Now add the water little by little and knead to make a smooth pliable non-sticky dough similar in consistency to your roti/chapathi dough. The Methi leaves give out some water and we have added some yogurt too, so be careful while adding water and kneading, make sure you dont add too water much resulting in a very sticky mass. If at all you have used some excess amount of water, add some wheat flour and knead again.<br />
<br />
6. Once done, rest it in a container for 15 minutes covered with a damp cloth.<br />
<br />
7. Divide the dough into 10-12 medium sized balls. Take a small bowl with some wheat flour in it. Take one of them and dip into wheat flour and using a rolling pin, roll into a thin circle, dust with flour as when necessary to prevent sticking.<br />
<br />
8. Heat a tava/flat griddle, once its hot, transfer one of the rolled theplas on to it. When you see small pockets forming flip the thepla. Apply ½ or 1 tsp oil on the cooked side. Now again flip and apply ½ or 1 tsp oil on the other side. Flip again twice. Once the thepla is cooked as well as browned, remove from the pan. make all the theplas this way. <br />
<br />
9.Stack them up in a roti basket or in aluminium foil until ready to eat.<br />
<br />
Serve these Yummy theplas with your favorite pickle or a simple<b> <a href="http://www.thefoodoverip.com/2012/04/jeera-aloo-potatoes-flavoured-with.html" target="_blank"><span style="color: red;">Jeera Aloo</span></a></b> or some delicious<span style="color: red;"> <b><a href="http://www.thefoodoverip.com/2012/12/tomato-thokku-tomato-pickle.html" target="_blank"><span style="color: red;">Tomato Thokku [pickle]</span></a>.</b></span><br />
<br />
<b><u>Notes</u></b><br />
<br />
1. Lukewarm water is used to make sure the theplas are softer for a long period.<br />
<br />
2. These theplas can be refrigerated and they keep good for 2-3 days. To warm them up, do not use the microwave, microwaved rotis/chapathis turn hard after some time. You can quickly warm them up using a heated tava/griddle or steam them.<br />
<br />
3. As soon as you buy methi/fenugreek leaves, pick the leaves and store in an air tight container , it keeps fresh for more than a week and its quick to use in a recipe like this.<br />
<br />
<br /></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com2tag:blogger.com,1999:blog-2418451835963673385.post-79508875904663564382014-01-16T16:09:00.002-05:002014-01-16T18:54:56.985-05:00Gobi Parathas<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kWHvq0Z5W3c/UthJ9NPKTmI/AAAAAAAAEUg/qT84XuDOiWg/s1600/Gobi+Paratha+1+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kWHvq0Z5W3c/UthJ9NPKTmI/AAAAAAAAEUg/qT84XuDOiWg/s1600/Gobi+Paratha+1+JPEG.jpg" height="426" width="640" /></a></div>
<br />
Of all the parathas, gobi is my most favorite one. For the most delicious parathas, I prefer sauteing the shredded gobi with some green chillies and spices rather than the using a raw filling. I have been making parathas more often these days and make them with ease now :). I figured that using some quantity of maida [All-purpose flour] along with wheat flour for making the dough helps in stretching the dough easily and makes rolling of the parathas much easier. Do try using this method if you are a beginner in making parathas, am sure it will help you.<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><u>For the dough</u></b><br />
<br />
Atta/Wheat Flour - 1 + 1/4 cup<br />
Maida/All purpose flour - 3/4 cup<br />
Water - 1 cup or as per need<br />
Salt - 1 Tsp<br />
Oil - 1 Tbsp<br />
<br />
<b><u>For the filling</u></b><br />
<br />
1 small sized cauliflower<br />
green chilli - 3, chopped finely<br />
Red chilli powder - 2 Tsp<br />
Turmeric - 1/4 tsp<br />
Curry powder - 1 Tsp<br />
Salt -as per need<br />
Oil - 1 Tbsp<br />
Jeera - 1/2 tsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6vknJmsvhWU/UthJ9RdUhTI/AAAAAAAAEUs/Cwt1EEsf7Yw/s1600/Gobi+Paratha+2+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6vknJmsvhWU/UthJ9RdUhTI/AAAAAAAAEUs/Cwt1EEsf7Yw/s1600/Gobi+Paratha+2+JPEG.jpg" height="426" width="640" /></a></div>
<br />
<b><u>How do you make it</u></b><br />
<br />
1. Using your food processor grate the cauliflower pieces like below. Keep aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vZ3IEIExWjU/UthwYEqs46I/AAAAAAAAEU4/xdrtjcrPQkA/s1600/IMG_6630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vZ3IEIExWjU/UthwYEqs46I/AAAAAAAAEU4/xdrtjcrPQkA/s1600/IMG_6630.JPG" height="266" width="400" /></a></div>
<br />
<br />
2. Heat 1 tbsp oil in a pan. Add jeera seeds to roast. Add in the chopped green chillies, shredded cauliflower and saute for a minute. Add salt, turmeric, curry and red chilli powder. Mix well and saute until the filling is cooked well. Keep aside. Cool the filling completely before making parathas. if the stuffing is hot, when you roll the parathas they tend to break out.<br />
<br />
3. Now to make the dough, mix the atta, maida, salt and oil together. Add water slowly and knead well to make a smooth dough. I use my food processor for this and my job gets done in minutes :). I use about 3/4 to 1 cup water to get a really soft and smooth dough.<br />
<br />
4. Take a dough ball, roll it to a small circle as shown below, dust it with little flour and then and place a tbsp of shredded gobi filling inside it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SN4aJe6FV_I/UthwYw8b_4I/AAAAAAAAEVM/6njQlJbLLi4/s1600/IMG_6633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SN4aJe6FV_I/UthwYw8b_4I/AAAAAAAAEVM/6njQlJbLLi4/s1600/IMG_6633.JPG" height="266" width="400" /></a></div>
<br />
5. Bring the edges of the paratha together and cover the gobi filling and gently flatten it using your fingers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xDJidTeJibo/UthwY9nhrVI/AAAAAAAAEVI/HHKQnf6s1Xw/s1600/IMG_6634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xDJidTeJibo/UthwY9nhrVI/AAAAAAAAEVI/HHKQnf6s1Xw/s1600/IMG_6634.JPG" height="213" width="320" /></a></div>
<br />
6. Dust with flour as and when necessary while rolling. Gently roll the paratha into medium sized circle without the filling oozing. Parathas are usually on the thicker side, so dont make them very thin<br />
<br />
7. Place the rolled paratha on a heated tava. Once tiny spots occur on both sides of the paratha, drizzle oil on both sides and cook them until they have dark brown spots on them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-boGqUdFrcao/UthJ73QKmKI/AAAAAAAAEUc/o5_Z5Aj-Ido/s1600/Gobi+Paratha+3+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-boGqUdFrcao/UthJ73QKmKI/AAAAAAAAEUc/o5_Z5Aj-Ido/s1600/Gobi+Paratha+3+JPEG.jpg" height="418" width="640" /></a></div>
<br />
Serve with <a href="http://www.thefoodoverip.com/2012/05/yellow-dal-tadka.html" target="_blank"><b><span style="color: red;">Dal Tadka</span></b></a> or yogurt-pickle combo.<br />
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com1tag:blogger.com,1999:blog-2418451835963673385.post-63224326443179389862013-12-20T22:46:00.000-05:002013-12-20T22:46:23.406-05:00Lasooni Palak Dal \ Garlic flavored Lentils with Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tX0Q4B9OGpQ/UrUOHidtVII/AAAAAAAAET0/UAeY54QkjLQ/s1600/Lasooni+Dal+Palak+1+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-tX0Q4B9OGpQ/UrUOHidtVII/AAAAAAAAET0/UAeY54QkjLQ/s640/Lasooni+Dal+Palak+1+JPEG.jpg" width="640" /></a></div>
<br />
I make a very simple style dal which is the quickest dish that I can make to go along with chapathis/jeera rice etc and that is one of the main reason I make it so often too. Apart from that the taste of dal fry is so soothing and comforting. Sometimes when I want to make some really nice subji for rotis but do not have the mood to spend so much time in the the kitchen, I make more complicated varieties of Dal like palak dal, methi dal, panchratan dal etc. Palak Dal has been on my to-blog list for long and finally we are here. Though palak dal may not seem very different from the South India <a href="http://www.thefoodoverip.com/2013/10/chettinadu-style-no-oil-keerai-kootu-no.html" target="_blank"><b><span style="color: red;">Keerai Kootu</span></b></a>, taste-wise it is very different and the special tempering of garlic to this dal makes it absolutely delicious.<br />
<br />
I would strongly recommend pairing this with either <a href="http://www.thefoodoverip.com/2012/10/jeera-rice-2-revisiting-jeera-rice.html" target="_blank"><b><span style="color: red;">Jeera Rice</span></b></a> or rotis :)<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Prep Time - 15 min</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<br />
Toor Dal - 3/4 cup<br />
Spinach - 250 gm, 1 bunch, washed well, stems removed, and chopped well<br />
Turmeric - 1/4 tsp<br />
Green chillies - 4<br />
Onion - 1 small sized, chopped well<br />
Tomato - 1 , chopped well<br />
Ginger - 1 small piece, chopped well<br />
Garlic - 2 cloves, chopped well<br />
Jeera seeds - 1 tsp<br />
Red chilli powder - 1 Tsp<br />
Garam Masala - 1/2 Tsp<br />
Oil - 2 Tsp<br />
<br />
<b>For seasoning</b><br />
<br />
Oil - 2 Tsp<br />
Hing - a pinch<br />
Mustard seeds - 1 Tsp<br />
Garlic cloves - 4 , finely chopped<br />
Dry red chilli - 1<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Gxgl0fsth_4/UrUOG-AkSrI/AAAAAAAAETw/bgkry648tcU/s1600/Lasooni+Dal+Palak+2+JPEG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="462" src="http://2.bp.blogspot.com/-Gxgl0fsth_4/UrUOG-AkSrI/AAAAAAAAETw/bgkry648tcU/s640/Lasooni+Dal+Palak+2+JPEG.jpg" width="640" /></a></div>
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Pressure cook dal with turmeric and 2 green chillies well. Once done, mash the dal well and keep aside.<br />
<br />
2. Heat oil in a pan. Add jeera seeds, ginger and garlic. Saute well until they are slightly browned. Add the onion and remaining two chopped green chillies and saute until the onions are cooked. Next, add the chopped tomatoes and cook well. Once they become soft and pulpy add the red chilli powder and garam masala and cook for a minute.<br />
<br />
3. Add the spinach and salt now and saute well until the leaves wilt. About 5-7 minutes. Once the spinach is cooked well, add in the cooked dal and mix well. Bring to slow boil and let all the flavours blend.<br />
<br />
4. In another pan, bring 2 tsp oil to heat. Add hing, mustard seeds to pop. Add the garlic cloves, dry red chilli and cook until the garlic pieces are browned. Dont let these over brown, that will result in a bitter taste in the dish. Burnt garlic is something that we dont want here :). Once done, pour this tempering into the dal and mix well. Let it sit like that for 10-15 minutes.<br />
<br />
5. Serve hot with rotis or <b><span style="color: orange;"><a href="http://www.thefoodoverip.com/2012/10/jeera-rice-2-revisiting-jeera-rice.html" target="_blank">Jeera Rice</a>.</span></b><br />
<br /></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com1tag:blogger.com,1999:blog-2418451835963673385.post-52908492353242518662013-12-05T18:28:00.001-05:002013-12-05T18:29:48.560-05:00Easy Pressure Cooker Chicken Biryani<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KWJo0KQv92U/UqELE_iXv_I/AAAAAAAAETI/hUczXfRNu_0/s1600/Chicken+Biryani+Full.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-KWJo0KQv92U/UqELE_iXv_I/AAAAAAAAETI/hUczXfRNu_0/s640/Chicken+Biryani+Full.jpg" width="640" /></a></div>
<br />
This is a no fuss recipe for Chicken Biryani that I have been using very often for a while now. Planning a non-vegetarian menu is so much more easier than planning an elaborate vegetarian meal because you dont need to bother making a variety of dishes when it comes to non-veg menus. If there is a tasty chicken biryani pot on the table, everything else is forgotten and so I wish I had gotten into the habit of cooking chicken/fish based dishes earlier, it would have made my life much easier :).<br />
<br />
As long you have some mint leaves in your hand and remember to marinate the chicken well in advance, this can be made in less than 30 minutes. Chicken biryani served with some pappad and simple onion raitha can make weekend lunches very special.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
Adapted from - <a href="http://solaiachiskitchen.blogspot.com/2011/04/chicken-biryani-in-pressure-cooker.html" target="_blank">Solai</a><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 30 min</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<br />
Chicken - 1/2 kg, cut into medium sized pieces<br />
Basmati Rice - 2 cups<br />
Coconut milk - half a cup if canned, if fresh use 1 cup<br />
Onion - 2 , chopped finely<br />
Tomato - 2, chopped finely<br />
Salt - as per need<br />
Turmeric powder - 1/2 tsp<br />
Mint Leaves - 2 handful<br />
Green chillies - 2, slit<br />
Plain red chilli powder - 1 tsp<br />
Ghee - 1 Tbsp<br />
Oil - 2 Tbsp<br />
<br />
For seasoning<br />
<br />
Bay leaf - 2<br />
Cinnamon - 1 inch pieces, 2 no.<br />
Cardamom - 3<br />
Cloves - 3<br />
Star Anise - 2<br />
<br />
To grind to a paste<br />
<br />
ginger -3 small pieces<br />
garlic-10 pods<br />
fennel seeds-1 teaspoon<br />
small onions - 10<br />
green chili- 6<br />
Cinnamon- one inch piece<br />
Mint leaves - 2 handful<br />
cloves-3<br />
<br />
For Marination<br />
<br />
Lemon juice - of half a lemon<br />
Curd - 1 tablespoon<br />
Red Chilli powder -1 tbsp<br />
Coriander powder - 1 1/2 tbsp<br />
Ginger Garlic paste - 2 Tsp<br />
Pepper powder - 2 Tsp<br />
Cumin powder - 2 Tsp<br />
Half of the above ground paste<br />
<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Grind the paste with ingredients under " To grind to as paste" with little water and keep aside. Wash and soak basmati Rice in enough water for 30 minutes<br />
<br />
2. Wash the chicken well and marinate the chicken with the listed ingredients under "For marination" for 2 hours at-least.<br />
<br />
3. Heat 1 tbsp ghee in a kadai. Drain the water from the rice and add it to the the kadai. Saute the rice for 2 minutes until it gives out a nice aroma. Keep aside.<br />
<br />
4. Heat oil in a pressure cooker, add the items under "To season" one by one and let them roast. Add onions, green chillies and ginger-garlic paste and saute well until the onions are cooked well.<br />
<br />
5. Add the tomatoes and turmeric now and half the quantity of salt, mix well. Let the tomatoes get cooked well - 4 minutes. Now add the red chilli powder and remaining half of the ground paste [step 1 paste] and saute well for about 5-7 minutes.<br />
<br />
6. Add the chicken pieces and mint leaves now and cook for 5 minutes.<br />
<br />
7. Mix coconut milk and water to get 3 cups in total to add the pressure cooker. If you are using canned coconut milk, use half cup of that and remaining 2.5 cups of water. If using fresh coconut milk, use 1 cup of that and 2 cups of water. Now add this to the pressure cooker. Add the required salt and rice now and mix well.<br />
<br />
8. Close the cooker with the lid and Pressure cook for 8 minutes. After 8 minutes switch off flame and let the pressure release naturally. Garnish with chopped coriander leaves and cashews.<br />
<br />
Serve this delicious chicken biryani with raitha and pappad.<br />
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-73251274562610527002013-11-23T18:03:00.000-05:002013-11-23T18:03:05.407-05:00Pindi Chole Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uQvKZC5QoG8/UpEzq_S_loI/AAAAAAAAERk/3WSUuYK4a-Q/s1600/Pindi+Chole+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uQvKZC5QoG8/UpEzq_S_loI/AAAAAAAAERk/3WSUuYK4a-Q/s640/Pindi+Chole+1.jpg" width="426" /></a></div>
<br />
Chole Masala used to be my frequent restaurant order that I used to make many years back until I figured out how to make it at home. I normally make an onion-tomatao based chole and have wondered how hotels get that dark brownish and thick texture. I was browsing through one of Tarla Dalals' cookbooks and spotted this Rawilpindi Chole recipe. I immediately tried the recipe and was very glad about being able to reproduce the restaurant type "Chole Masala".<br />
<br />
The anaradhana [Pomegranate seed] powder and Jeera powder are the two spices that give the dish a very dark brown shade, so dont skip them. They are available in all Indian grocery stores. Also cooking chole with a tea-bag to induce its flavor added a different kind of taste to this chole dish.<br />
<br />
<span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - Moderate</i></b><br />
<b><i>Prep Time - 30 min</i></b><br />
<b><i>Cook time - 15 min</i></b><br />
<br />
Channa/Chole - 3/4 cup, washed and soaked overnight or for 8 hrs.<br />
Onion - 1 Large, chopped finely<br />
Tomatoes - 2, blanched and pureed<br />
Green chilli - 4, slit in half<br />
Ginger - 1 inch piece, cut into thin strips<br />
Ginger-Garlic [GG] paste - 1 Tsp<br />
Chole Masala - 1 tsp<br />
Garam Masala - 1 tsp<br />
Coriander powder - 1 Tsp<br />
Anaradhana [Pomegranate seed ] powder - 1.5 Tsp<br />
Jeera [Cumin] powder - 1.5 Tsp<br />
Tea leaves - 2 Tsp or 1 Tea bag<br />
Cardamom - 2<br />
Cinnamon - 1 small piece<br />
Baking soda - a pinch<br />
Oil - 2 Tbsp<br />
Salt - as per need<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Use a small cloth and put the tea leaves/tea bag, cinnamon, cardamom into it and make it into a bundle. Add the soaked channa, 2 cups water, baking soda, little salt and the bundle into the cooker. Pressure cook the soaked channa for 2-3 whistles or until they are cooked well. Keep aside.<br />
<br />
2. Heat oil in a kadai. Add onions and saute well. Add green chilli, ginger, GG paste and saute well. Add the tomato paste now and cook for another 5 minutes until the tomato puree is cooked well.<br />
<br />
3. Add all the spices powders now - Chole masala, Garam Masala, Coriander powder, Cumin powder, Anaradhana powder, mix well and saute for a few minutes till the spices are cooked.<br />
<br />
4. Keep aside 1/4 cup of channa and mash it well with a ladle. Add all the remaining channa with little cooked water and mix well. Add remaining salt and let the curry boil for a few minutes.<br />
<br />
5. Now add the mashed channa too and mix well. This is done to thicken the curry and is up-to you if you want to do this.<br />
<br />
6. Boil for few more minutes and switch off flame.<br />
<br />
Before serving, squeeze in little fresh lime juice and pair this with Rotis or <b><span style="color: red;"><a href="http://www.thefoodoverip.com/2012/10/jeera-rice-2-revisiting-jeera-rice.html" target="_blank">Jeera Rice</a>.</span></b></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com3tag:blogger.com,1999:blog-2418451835963673385.post-20010936017990673332013-11-17T20:46:00.003-05:002013-11-23T17:01:47.730-05:00Chettinad Kavuni Arisi | Sticky Black Rice Pudding | Karthigai Deepam Special 2013<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JcUDjG-Z5r0/Uol1_8NsqAI/AAAAAAAAERM/D3qt6N_mQe0/s1600/Kavuni+Arisi+1+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JcUDjG-Z5r0/Uol1_8NsqAI/AAAAAAAAERM/D3qt6N_mQe0/s640/Kavuni+Arisi+1+(2).jpg" width="640" /></a></div>
<br />
Kavuni Arisi or Karuppu Arisi or Black Rice Pudding is a unique delicacy from the prestigious Chettinad Cusine. Black glutinous rice is a fibrous & highly nutritious grain, packed with all the essential amino acids, iron, zinc, copper, carotene and several important vitamins. I am sure it must be available in all Asian stores in the US but the best quality of this rice is produced in Singapore and that is where I get this rice from.<br />
<br />
Any Chettinad feast is incomplete without this sweet. This Black Rice is cooked until soft and sticky and mixed with ghee, sugar, cardamom and coconut flakes. Once cooked the black rice renders a beautiful deep purple color to the rice and it looks lovely. Once you have this rice, making this dessert is extremely simple. To me this is the most easiest sweet that I can ever make. The soft chewy texture of the rice and the subtle hint of ghee and sugar makes this Chettinad sweet absolutely delicious. This is also a very different dessert to adorn your dinner table when you invite friends over. Do try this one out and let me know how you like it.<br />
<br />
Today being Karthigai Deepam, decided to celebrate the occasion with this special dessert :). We lit these candle lamps and few proper traditional agal vizhakus outside our door, in the balcony and several other places and the entire home looked extra beautiful today :). Hope you guys had a super Karthigai Deepam day as well.<br />
<br />
<span id="fullpost">
</span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://3.bp.blogspot.com/-Y-NKW3rGTog/UolvxBLX4hI/AAAAAAAAEQw/LHaQxAgtX9c/s1600/Karthigai+Lights.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Y-NKW3rGTog/UolvxBLX4hI/AAAAAAAAEQw/LHaQxAgtX9c/s640/Karthigai+Lights.jpg" width="640" /></a></span></div>
<span id="fullpost">
<br />
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Cook time - 30 min</i></b><br />
<br />
Black Rice/Kavuni Arisi - 3/4 cup<br />
Sugar - 1/2 cup<br />
Grated Coconut - 3 Tbsp<br />
Cardamom powder - 1 Tsp<br />
Ghee - 2 Tbsp<br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span id="fullpost"><a href="http://1.bp.blogspot.com/-DYrIh9JTpEc/UolwpkaSFVI/AAAAAAAAEQ8/5ScerEMqMDk/s1600/Kavuni+Arisi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DYrIh9JTpEc/UolwpkaSFVI/AAAAAAAAEQ8/5ScerEMqMDk/s640/Kavuni+Arisi+2.jpg" width="416" /></a></span></div>
<span id="fullpost">
<br />
<b><u>How do you do it</u></b><br />
<br />
1. First wash and soak the rice in enough water for 3-4 hours. This makes cooking the rice quicker.<br />
<br />
2. Once soaking time is over, dump the rice in a pressure cooker with the same water to retain its nutrition, [2.5 cups water needed for 3/4 cup of rice] and pressure cook in medium flame for 20-30 minutes. Switch off flame.<br />
<br />
3. Once the pressure releases naturally and while the rice is hot, mash the rice roughly with a potato masher. Mix in ghee, cardamom powder, sugar and grated coconut and mix well.<br />
<br />
Serve this in bowl and garnish with some grated coconut.<br />
<br />
<b><u>Notes</u></b><br />
<br />
1. Once pressure cooking is done, check if the rice is cooked well, if not you can cook for some more time. The rice should be really soft and pulpy. If you have time, I would recommend soaking the rice for 6-8 hrs to reducing pressure cooking time.<br />
<br />
2. If its cooked well already and there is excess liquid, you can drain the liquid alone. The above proportions of rice and water should work fine in most cases.<br />
</span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com2tag:blogger.com,1999:blog-2418451835963673385.post-87173239229458932952013-11-15T16:23:00.000-05:002013-11-15T16:23:14.386-05:00How to Boil Peanuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q_eys9ytk8s/UoaQMQSeInI/AAAAAAAAEQU/uM6TrtuIH_o/s1600/Boiled+Peanuts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://2.bp.blogspot.com/-q_eys9ytk8s/UoaQMQSeInI/AAAAAAAAEQU/uM6TrtuIH_o/s640/Boiled+Peanuts+1.jpg" width="640" /></a></div>
<br />
Boiled peanuts is one of my favorite snacks and brings the shopping scene in T.Nagar, Chennai at once into my mind. Tamil Nadu is the only state in India where I find street vendors selling boiled peanuts, and the best part is that they are already peeled and you get so much variety in them - with masala powder, chaat powder mangai etc. Mangai and kadalai are such an integral part of my Chennai shopping agenda :).<br />
<br />
Though I love these, it has taken me years to actually make them at home. During my Diwali trip to my sister-in-laws place this year, we were discussing how we have similar food choices and peanuts were one of them. She regularly makes boiled peanuts at home and I decided to pick the habit too :). It is pretty simple, water, salt and peanuts in a pressure cooker for some time and its done. Quite an interesting replacement for popcorn during the movie watching session, dont you think ? :)<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 2</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<br />
Raw Peanuts - 1 Lb<br />
Salt 1/4 cup [flat measure on the cup]<br />
Water - 4 cups<br />
<br />
How do you do it<br />
<br />
1. First wash the peanuts to remove all the dirt from its outer skin.<br />
<br />
2. Put the peanuts, salt and water in a pressure cooker and mix well. Pressure cook for 20 minutes or for 6-8 whistles.<br />
<br />
3. Let the pressure release naturally. Once done, transfer it to another bowl along with the water. DO not drain the water. The taste actually lies in peeling the peanuts and eating those soft and juicy salted peanuts. Enjoy!<br />
<br /></span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0tag:blogger.com,1999:blog-2418451835963673385.post-19139608170648111832013-11-11T19:26:00.002-05:002013-11-11T19:27:21.207-05:00Spicy Kasoori Methi Chicken Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RGsF3iZXqkM/UoF0WpdVqwI/AAAAAAAAEQE/fqgcPUTaFcs/s1600/Methi+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-RGsF3iZXqkM/UoF0WpdVqwI/AAAAAAAAEQE/fqgcPUTaFcs/s640/Methi+Chicken.jpg" width="640" /></a></div>
<br />
If you are a regular visitor here you would know that non-veg recipes are very limited here, mostly because I don't cook them too often and have limited exposure when it comes to eating-cooking chicken/fish based dishes. Off-late I have been quite open to trying a lot of shrimp and fish dishes in restaurants here in Tampa and realized my taste-buds are more suited to sea-food than red meat. I am happy about that because sea-food is definitely very nutritious and high in protein content and don't mind becoming accustomed to that kind of food :). Chicken strictly has to be either tandoori based or really hot Chettinadu style for me to even consider eating them.<br />
<br />
I tasted this Kasoori Methi Chicken in my Sis-in-laws' place a few months back and immediately fell in love with it. I always look forward to eating non-veg dishes cooked by my SIL, she cooks them really spicy and tasty and I like them that way. I got an outline of the recipe from her and added my own twist to the dish and was extremely happy when it turned out to be absolutely delicious. If you are fond of Chettinadu based chicken dishes I am sure you would love this :).<br />
<br /> <span id="fullpost">
<b><u>Ingredients</u></b><br />
<br />
<b><i>Serves - 4</i></b><br />
<b><i>Spice Level - High</i></b><br />
<b><i>Prep Time - 20 min</i></b><br />
<b><i>Cook time - 20 min</i></b><br />
<br />
Chicken - 1/2 kg , cut into small pieces<br />
Onion - 2, chopped finely<br />
Tomato - 2, chopped roughly<br />
Green chillies - 4, slit lengthwise<br />
Ginger-Garlic paste - 1 Tbsp<br />
Plain Red chilli powder - 1 Tbsp<br />
Coriander powder - 2 Tsp<br />
Pepper Powder - 1 Tbsp<br />
Cumin Powder - 1 Tbsp<br />
Kasoori Methi - 1/3 cup, tightly packed<br />
Salt - as per need<br />
Water - 1/2 cup or as per need<br />
Oil - 4-5 Tbsp<br />
Cloves - 3<br />
Cinnamon - 1 inch piece, one<br />
Cardamon - 2<br />
Pepper - 1 Tsp<br />
Cumin - 1 tsp<br />
<br />
<b>For marination of chicken</b><br />
<br />
Pepper powder - 1 tsp<br />
Coriander powder - 1 tsp<br />
Lemon - juice of half a lemon<br />
Yogurt - 1 Tbsp<br />
Salt -1 Tsp<br />
Plain red chilli powder - 1 tsp<br />
Turmeric Powder - 1/2 tsp<br />
Ginger-Garlic paste - 1 tsp<br />
<br />
<b><u>How do you do it</u></b><br />
<br />
1. Firstly, clean and wash the chicken and marinate it with the ingredients under "for marination". Refrigerate for a minimum of 1 hr. I did this overnight and would suggest doing that if you have time.<br />
<br />
2. Take a small pan and dry roast the kasoori methi for a couple of minutes until it turns a darker shade and keep aside.<br />
<br />
3. Heat oil in a kadai, add cloves, cinnamon, pepper, cardamom and let them roast. Add onions, green chilli and ginger-garlic paste and saute well until they are cooked well.<br />
<br />
4. Add tomatoes now and little bit of salt and mix well and saute until the tomatoes are soft and mushy and cooked well. Add all the spice powders - coriander, pepper, chilli, cumin and saute well. Add the marinated chicken pieces, saute them for 3 minutes, then add 1 cup water and remaining salt now mix well, close the kadai with a lid and cook in medium flame for 7-8 minutes or until the chicken is almost cooked.<br />
<br />
5. Remove lid now, lower flame completely, crush the roasted kasoori methi and add it to the kadai and cook for 5-8 minutes until the chicken is fully cooked and is tender and all the flavors are blended well. The consistency of this dish is semi-dry or with little gravy. Add water according to the consistency you prefer.<br />
<br />
6. Switch off flame, and let the chicken remain in the kadai for 15 minutes for it to absorb all the flavor.<br />
<br />
7. Serve this with rotis or dosai for a super combination.<br />
<br /> </span>Swetha Sreehttp://www.blogger.com/profile/11355908422299829871noreply@blogger.com0