Wednesday, August 31, 2011

Brown Rice Pundi - steamed rice balls

Pundi is an authentic Mangalorean dish.......its usually served with  kori ghassi (chicken curry)

Pundi can also be made with white rice which is a quicker version, but authentic Mangalorean Pundi is made with brown rice. It is soft steamed rice balls which tastes best when crumbled and eaten with Kori Ghassi

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Ingredients
Print this recipe
  • 2 cups Brown Rice
  • 1/2 cup coconut
  • salt to taste

Method
  1. Wash and soak brown rice in water for 4 hours.
  2. If using a grinder -Grind rice along with coconut and salt using very little water to form a thick and coarse pasty dough.
  3.  If using mixer - grind using more water and grind to coarse dosa batter consistency ,then transfer to a thick bottom  pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls.
  4. Wet your hand or apply little ghee, take around 3 tbsp of the dough and form balls, flatten a little and make a small hole in the middle of the pundi.
  5. Steam the pundi for 25 to 30 minutes.
  6. You will know the Pundi is ready when you touch the pundi with wet hands and it won't stick.
  7. Serve hot with Kori Ghassi
Note: Grind the rice to a coarse paste, this is important if you want the rice balls to hold shape.





Sunday, August 28, 2011

Bread Butter pudding

Warm bread butter pudding....perfect dessert for a rainy season.

One more dish I learnt from Babu aunty, she got this recipe from Nigella Lawson's Show.

 
Recipe source:Nigella Lawson

Ingredients
  • 8 tbsp butter(unsalted and softened)
  • 1/3 cup raisins
  • 14 slices bread
  • 8 tbsp Jam (of your choice)
  • 1 egg
  • 4 egg yolks
  • 5 tbsp sugar
  • 2 1/2 cup cream
  • 1 cup milk
  • 1 tsp vanilla essence
  • 2 tbsp demerara sugar



Method

  1. Grease a shallow baking dish with butter.
  2. make sandwich with the bread by applying butter(keep aside 1 tbsp butter )on one side and jam on the other. Cut the sandwich to 1/2, I cut it in triangles and placed one triangle with the pointed side up and the other down(as seen in the pic). You can arrange it any way you want to.
  3. Sprinkle raisins on the arranged sandwich.
  4. Pre heat the oven at 180 degree C.
  5. Whisk the egg and egg yolks together in a bowl, now add in sugar, milk,. vanilla essence and cream. Whisk till well combined and the sugar is dissolved . Pour this mixture over the prepared sandwich. Press the sandwich with your hands and leave them to soak the liquid for 10 minutes.
  6. Smear the bread crusts that are pointed out with softened butter and sprinkle demarara sugar over the pudding.
  7. Place the dish in the pre heated oven and bake for 40 to 45 minutes or  till the custard is set and the bread looks golden brown.
  8. Remove from oven and let it sit for 10 minutes before you serve.
Note : I would suggest you use a smaller baking dish if you want the bread to be well soaked in the liquid,my baking dish was big because of that the top part of the pudding was crispy and the bottom layer was moist.

Thursday, August 25, 2011

chocolate truffles

 I did not know that making truffles was so simple.This months Daring Bakers challenge was making candies. I had been to Chocolate making classes almost 7 years back at Manju's cooking class, so I knew the basics of tempering chocolate, filling, liqueur chocolates ....So I was pretty excited about the whole challenge.

The challenge asked for 3 different kinds of candies, I had planned to make truffles, simple chocolates filled with butterscotch granules and rice crisps, chocolate bon bon and liqueur chocolates. I made the first two.....but lost interest (Iam just lazy). So not entering this months Daring bakers challenge.

But got to enjoy yummy truffles.

Recipe source:food wishes

Ingredients
  • 230 grms Dark chocolate
  • 1/2 cup heavy cream
  • pinch salt
  • 1/8 tsp peppermint essence
  • cocoa for dusting


 Method

  1. Grate chocolate and keep it in a bowl.
  2. Heat cream on medium low flame in a thick bottom saucepan and bring the cream to boil.
  3. Pour the hot cream over the grated chocolate and cover thebowl with cling wrap and keep aside for a minute.
  4. After a minute remove cling wrap and mix in the cream and chocolate until well combined.
  5. Add salt and peppermint essence and mix well.
  6. Pour the prepared mixture into a small bowl and refrigerate for 1 hour or until it hardens and you can work with it easily.
  7. Scrape the truffles with a teaspoon and place it in you palm and make balls.
  8. Dust the truffles with cocoa powder.
  9. Minty chocolate truffles are ready .



Wednesday, August 24, 2011

Cheesy Mushroom Caps


I have 3 amazing Aunts  who are unique in their own way. Babli Aunty is the innovative cook of our family....she can make an amazing dish out of nothing..... Sharmila Aunty is the North Indian food specialist and last but not least my Babu Aunty, I feel  I am more like her, she loves to try out different recipes. 

Babu aunty and my Mom watch a lot of cookery shows, the only difference is my Mom watches and does nothing about it(she likes to stick to her Mangalorean dishes), but Babu Aunty heads to the kitchen tries out the recipes. 

 My Aunt had made these 2 dishes for a party recently.......Mushroom caps and bread pudding ...I just loved it and wanted to try it out.So here it is, thank you for the recipes Babu Aunty.


Babu aunty

Ingredients
Print this recipe
  • 200 grms Mushroom
  • 1 small bunch Spinach (washed and chopped)
  • 2 Green chillies (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup milk
  • salt to taste
  • Pepper to taste
  • 1/2 cup grated cheese
Method

  1. Wash mushroom and remove the stem .Chop the stems finely.
  2. Prepare the sauce for filling: Place pan on medium flame, add 2 tbsp butter, when butter melts add garlic and fry for few seconds, add chopped mushroom stems, green chillies and spinach and fry for 2 to 3 minutes. Now add Flour and fry for 2 minutes and add milk and keep stirring till the sauce thickens. Add salt and pepper. Take off flame and keep aside.
  3. Place another pan on medium flame and add 1 tbsp butter, when it melts add the mushroom and little salt, cover and cook till the mushroom is 90 % cooked (5 minutes).remove the mushroom and place on a baking sheet lined with baking paper.
  4. To assemble :place 1 tsp of filling inside the mushroom caps. Place 2 tsp of grated cheese on top of the filling.Pop it in a pre heated oven at 180 degree C till the cheese melts.(microwave can be used)
  5. Serve as an appetizer.
Note: Instead of cooking the mushroom, you can prick the washed mushroom, apply butter to the mushroom, put the filling and bake in the oven then top with cheese and melt the cheese in the oven (this procedure takes and longer time).
I prefer cooking the mushroom separately, this way I can keep the mushrooms ready for parties and when the guests arrive all I have to do is fill up the mushroom, top it with cheese and bake in the oven or pop it in the microwave to  melt the cheese.




Tuesday, August 23, 2011

Krishna Janmastami special - Godi Halwa/ Whole wheat Fudge

Something sweet for  Krishna Janmastami

Recipe source:Ruchik Randhap

Ingredients
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  • 1 cup wheat flour
  • 1 cup sugar
  • 1 tsp cardamom powder
  • 2 cups water
  • 1/2 cup ghee or less
  • 9 to 10 cashews or almonds roughly and shallow fried in ghee

Method
  1. Place a non stick pan on medium flame add wheat flour and roast till the wheat turns dark brown color (its very important to roast the wheat flour well or the halwa will taste like sweet chappati dough which is not good)
  2. After the flour reaches the desired color add sugar and ghee and mix well, stir for a minute the add two cups of water, keep stirring to avoid lumps.
  3. Add cashews or almonds and cardamom powder
  4. Stir till the halwa comes together and forms a ball.Take off the flame.
  5. You can transfer the halwa to a vessel or into a mold and turn onto a plate and garnish with almonds and serve.

Monday, August 22, 2011

Krishna Janmastami Special- Padengi Ghassi (sprouted moong dal curry)


Whenever there is Moode there has to be Padengi ghassi to go with it, especially for Krishna Janmastami

Ingredients
Print this recipe

  • 300 grms Sprouted moong dal
  • 1 onion chopped
  • 2 medium tomato chopped
  • 7 roasted red chillies (4 long and 3 small)
  • 2 tsp roasted coriander seeds
  • 1/4 tsp roasted cumin seeds
  • 1/2 tsp turmeric powder
  • 1 cup freshly grated coconut
  • salt to taste
  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 7 to 8 crushed garlic
  • 1 red chilly
  • 10 to 12 curry leaves

Method
1. Put sprouted moong dal, tomatoes, salt and onion into a vessel, add enough water to cover the moong dal and cook on medium flame till the dal is almost cooked.


2. Grind coconut ,coriander seeds, cumin seeds, turmeric  using little water into a thick and fine paste.

3. Add the ground paste into the cooked moong dal and cook on medium flame.Bring to boil and cook till the raw smell of the ground masala disappears . Add water to adjust consistency.

4.Keep a small vessel on medium flame and add oil,when oil is hot add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves and red chilly.Now pour the seasoning on to the padengi gravy.

5. Serve with moode/ steamed rice cakes

Sunday, August 21, 2011

Krishna Janmastami Special - Moode/Mudde (steamed rice cakes)

We Bunts celebrate very few festivals. Apart from Diwali and Ganesh Chathurthi .........its Krishna Janmastami ........nothing big. More flowers to god, something sweet, sacrifice non veg for one day and....................Moode with padengi ghasssi (sprouted moong dal curry) is a must for breakfast.

Moode is very similar to gunda, the only difference is that the idli batter is steamed in molds made from Kedige leaves (Screw pine), before theses molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals.


Ingredients
Print this recipe

  • 3 1/2 cups rice (idli rice)
  • 1 1/2 cup urad dal
  • 1/2 cup puffed rice
  • water
  • salt to taste


Method

  1. Soak rice in water overnight or for 5 hours.
  2. Soak urad dal in water overnight or for 5 hours.
  3. Before grinding,wash urad dal and rice till the water runs clear.
  4. Grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
  5. Grind rice along with puffed rice to a fine and thick batter.
  6. Pour this into the same vessel as urad dal and mix the batter well till well combined.
  7. Keep this batter in a warm area overnight or 7 hrs to ferment.
  8. After the batter ferments mix the batter well,add salt and add little water to adjust consistency.
  9. Pour the batter into the Kedgi leaf molds and steam for  45 minutes.
  10. Serve with sambhar or padhengi da ghassi


lauki raita / bottle gourd salad



Ingredients
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  • 1/2 bottle gourd chopped
  • 1 medium onion chopped
  • 2 green chillies chopped
  • 2 cups yogurt
  • salt to taste
  • 2 tsp oil
  • 5 to 6 curry leaves
  • 1 tsp mustard seeds


Method

  1. In a vessel mix in bottle gourd , onion , green chillies, salt and 1/2 cup water. Cook till the the bottle gourd is cooked completely.
  2. Take off the flame and let it cool completely. Now add yogurt and mix will. If you want the salad consistency to be thin add more water.
  3. In a small pan heat oil, add mustard seeds ,when they start popping add curry leaves and stir.
  4. Pour the seasoning over the prepared salad.


Friday, August 19, 2011

avarakkai chops

This is my favorite vegetarian dish, I am not ashamed to admit that I will definitely choose this dish over any non veg dish(me being a hardcore non vegetarian)

I have a lot of respect for Avarakkai chops, the gravy is very simple not many ingredients but I know personally how much hard work goes into making this dish. First , removing the seeds from its shell and  soaking it in water for few hours and then the tedious job of removing the thin skin of each seed one by one, imagine removing skins of each seed by squeezing it between your fingers. I know how tedious it is- but for some reason I have to do it myself, I do not let any one  help me. That's why I respect this dish a lot - you should too.

Correct me if Am wrong, I think the English name for Avarakkai is hyacinth beans


Ingredients
Print this recipe
  • 1 kg Avarakkai 
  • 4 medium onion sliced
  • 1 inch ginger chopped
  • 8 to 9 cloves of garlic chopped
  • 4 green chillies chopped
  • 2 cloves
  • 1/2 inch cinnamon
  • 1 tsp poppy seeds
  • 2 tbsp oil
  • 2 tomatoes chopped
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 tbsp coriander leaves (chopped)


Method

  1. Place a pan on medium flame , add 1 tbsp oil and add in onion, ginger, garlic, green chillies, poppy seeds, cloves, cinnamon and turmeric powder and stir for few minutes (this just to remove the raw taste).
  2. Grind the above to fine paste and keep aside.
  3. In the same pan add 1 tbsp oil and when the oil is hot add tomatoes and fry for 2 to 3 minutes till the tomato melts, now add the ground masala and red chilli powder and fry till the oil separates from the sides of the masala. 
  4. Now add the avarakkai seeds (you can keep the thin skin the way it is but I feel avarakkai tastes better without the skin) and add 1/2 cup water (add more if you want thin consistency)
  5. Add salt and mix well.
  6. Add chopped coriander leaves and mix.
  7. Avarakkai can be served with rice, chappatis and dosa.

Thursday, August 18, 2011

Crispy lollipop


  Perfect appetizer for any party and super simple. My daughter just loves this.




Ingredients
Print this recipe
  • 1/2 kg chicken lollipop
  • 2 tsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1/4 tsp red color (optional)
  • 1 tsp turmeric powder
  • 1 egg
  • 3 tbsp coriander leaves (chopped)
  • 8 tbsp cornflour
  • salt to taste
  • oil to deep fry


Method

  1. In a bowl mix in ginger garlic paste, red chilli powder, egg, red color, coriander leaves, salt,turmeric powder and cornflour. Mix till well combined. 
  2. Now add the chicken lollipop and mix till the chicken is well coated.
  3. Keep aside for 2 hours.
  4. Heat oil in a pan , when hot fry the chicken pieces till well cooked and it looks golden brown and crisp.
  5. Remove from oil and place on absorbent paper to remove excess oil.
  6. Serve as appetizer with tomato sauce. 

Wednesday, August 17, 2011

Chilli Paneer - Blog Hop Wednesdays


Its WEDNESDAY  and I have been paired with blogger Laxmi  from Samayal Diary. I chose Chilli Paneer from her recipe list. This will be my first Paneer dish on my blog.I have made few changes, made the dish spicy and add other ingredients.

Thank you Laxmi for the recipe .

Sending this recipe to Radhikas Tickling Palates




Ingredients
Print this recipe
  • 200 grms Paneer(cubed)
  • 1 medium onion (cubed and separate layer)
  • 2 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 capsicum (cubed)
  • 2 tbsp soya sauce
  • 1 tbsp tomato sauce
  • 3 tbsp chilli sauce
  • 1 tbsp cornflour
  • 1 1/2 cup water
  • 1 tsp chilly powder
  • 3 tsp chilly flakes
  • 5 green chilies(slit)
  • 3 tbsp oil
  • few sprigs spring onion chopped
  • salt to taste
  • 1/2 tsp sugar


Method

  1. In pan heat oil ,when hot add cubed paneer and fry till golden brown (I have always noticed that fried paneer becomes chewy, I put the fried paneer into hot water and 1 tsp salt for 15 minutes -this way the paneer remains soft), to the same oil I have added cubed capsicum and fried for 2 minutes and kept it aside.You can skip this step.
  2. In the same pan heat oil and add ginger and garlic, fry for few seconds add onion, green chillies , paneer, capsicum and tomato sauce, soya sauce,green chilli sauce, chilli powder and chilli flakes and fry for 2 to 3 minutes.
  3. Mix cornflour with 1 1/2 cup water and pour into the pan and mix well. Stir till the sauce thickens.
  4. Add salt and sugar . Soya sauce and chilli sauce will have salt content so be careful while adding salt.
  5. Garnish with spring onion and serve hot with fried rice and noodles.
Sending this to taste of pearl city

Monday, August 15, 2011

Padpe aajadina / Greens Sukka

Okay to tell you the truth...I did not want to put this up. Not a big fan of greens(I like greens curry though). Iam married I have a two year old daughter ,but my mom still has a hard time making me eat greens. 

But my mom insisted I put up something healthy. So GREENS SUKKA everyone for a healthy life.


Ingredients
Print this recipe
  • 2 bunches fresh Padpe soppu chopped (thotakura leaves/ Amarnath leaves) 
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • pinch hing
  • 5 to 6 cloves garlic (mashed along with skin)
  • 5 curry leaves
  • 1 dried red chilly
  • 3 green chillies chopped
  • 1 onion chopped
  • 1/2 tsp ginger (optional)
  • 4tbsp freshly grated coconut
  • 3 tsp coconut or sunflower oil
  • salt to taste


Method

  1. Place a deep pan on medium high flame, pour oil, when oil is hot add mustard seeds,when they start popping add urad dal and fry for few seconds till urad dal turns golden brown ,now add hing, curry leaves, red chilli and mashed ginger and garlic ,stir for 30 seconds .
  2. Now add onion, green chillies and greens.Stir well and add salt. Cover and cook on medium low flame.
  3. When the greens are almost cooked, sprinkle coconut and mix well cook for a minute.
  4. Take off the flame and serve with rice and rasam.

Saturday, August 13, 2011

Barbeque Sunday - Grilled Chicken


 Babli  Aunty (barbeque specialist ...tsk tsk)  marinated this grilled chicken......... I made the Barbeque Jerk Chicken(and the salad)  and....... my mom made Prawn in green marinade(Not putting it up coz I could not take pictures-will do it next time) ...... cousin Debs was in charge of keeping the fire alive......my sister in law was in charge of photography.......cousin Neetu running errands and then zoning out and again running errands.......  my brother was in charge of the grill- did not turn the potato sticks at the right time- they look charred :) .........my daughter eating marshmallows..........and last but not least ....my dad was the critic....got a good review:)

All together a team effort.




Ingredients
  • 1 1/2 kg chicken (thigh and leg pieces)
  • 3/4 cup yogurt
  • 2 medium size onion
  • 3 inch ginger
  • 25 cloves garlic
  • 5 green chillies
  • 1 tsp turmeric
  • 2 tbsp chilli powder
  • 4 tsp tandoori masala(optional)
  • 1/2 tsp red color(optional)
  • salt to taste
  • 2 small lemon


Method

  1. Clean the chicken and make 2 to 3 deep slits, squeeze juice of 2 lemon and mix the chicken well and keep this aside.
  2. Grind onion, ginger, garlic, green chillies to a fine paste. Pour this into a big mixing bowl and add chilli powder, red color, tandoori masala , turmeric powder, yogurt and salt and mix well.
  3. Wash the chicken again and add to the prepared masala. Add more chilli powder if you like the chicken to be spicy.Mix well.
  4. Marinate overnight in a refrigerator.
  5. Prepare grill, spray oil on the grill and place the marinated chicken on the hot grill. Turn the chicken around and grill till chciken is cooked.
  6. Serve with sliced onion and lemon wedges.
 Sending this over to sarv's culinary concept





sending this to a girls diary

Friday, August 12, 2011

Mangalore Buns

I have fond memories whenever I think of Buns, my dad is from Bailur (small village near Karkala, South Canara). Every summer vacation a visit to Bailur is what I used to look forward to. 

There is this tiny hotel in Bailur , I don't know the name but I remember my dad saying "Gadiyarda  buns podu kanaka" (lets get buns from gadiyar), I never bothered to ask my dad, I just assumed the name of the hotel to be Gadiyars and we still call it that. I have never had buns anywhere as good as Gadiyars.I remember seeing my  Dad and my Kutta thiddi (uncle) leave the house  to get buns from Gadiyars for evening tea. I used to peep out the window of our 150 years old beautiful house (I miss that house) waiting eagerly for my dad and uncle to return with buns tied up in newspaper.It was such a treat.

I miss those days when the whole family- granny, uncles, aunts,cousins all get together to eat hot buns with our evening tea.

Recipe source : Ruchik Randhap (Check out this blog, Shireen has amazing collection of Mangalorean recipes)

Ingredients
Print this recipe

  • 1/4kg or less All purpose flour (maida)
  • 2 small bananas
  • 2 tbsp curds
  • 4 tbsp sugar (an adjust to taste)
  • 1/2 tsp salt
  • 1/4 tsp soda bi carbonate
  • 1/2 tsp cardamom powder
  • 1 tbsp ghee/oil
  • oil for deep frying


Method

  1. Mash bananas in a bowl and mix in curds, soda,cardamom powder, salt, sugar and ghee.
  2. Add flour little at a time and mix in till well combined.Knead to form a semi stiff dough.
  3.  I did not use all the flour, and don't use water while kneading, the wet ingredients will have enough moisture. 
  4. Cover and keep in a warm area for 8 hours or overnight.
  5. Make small balls and roll thick.
  6. Deep fry in hot oil till they puff up and turn golden brown.
  7. You can eat buns just like that.
  8. The dough can be stored in the fridge for up to a week. 

Thursday, August 11, 2011

Barbeque Sunday - Paneer/ Cottage cheese sticks

There is always one vegetarian at home- My Babli Aunty. We made Paneer and potato sticks for the vegetarian. 

I always find paneer to be very bland , but these paneer sticks were amazing, there were few left over sticks which we fried on a pan that night and it tasted equally good. 

Ok - I don't have pictures of any of the dishes after they were grilled, because it just disappeared as soon as it came off the grill :) 

Recipe source:cinnamon hut

Ingredients
  • 400 grms Paneer(dice to 1 inch cubes)-
  • 1 red bell pepper(diced to 1 inch cubes)
  • 1 green bell pepper(diced to 1 inch cubes)
  • 1 yellow bell pepper(diced to 1 inch cubes)
  • 2 medium sized onion(diced and layers separated)
  • 10 bamboo skewers (soaked in water for 2 hours)
 Marinade for Paneer
  • 2 tsp amchoor powder
  • 1 tsp garam masala
  • 2 tbsp ginger garlic paste
  • 2 tsp chilli powder
  • 1tsp turmeric powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 cup yogurt (curds)/300ml
  • 1 tsp oil
  • 1 tsp lemon juice
  • salt to taste
Marinade for vegetables
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp pepper
  • salt to taste


Method
  1. Marinate the paneer in amchoor powder, garam masala, chilli powder, cumin powder, coriander powder, yogurt, ginger garlic paste , oil, lemon juice, salt and turmeric. Refrigerate for 2 hours.
  2. Marinate the vegetables in olive oil, pepper, lemon juice and salt.
  3. Thread the vegetables and paneer/ cottage cheese into the skewers, alternating them as you like. 
  4. Prepare all the skewers in the same way.
  5. Place on hot grill and fry on all sides.
  6. You can fry these paneer sticks on a tawa using little oil.
sending to a girls diary

Wednesday, August 10, 2011

Egg curry with Appam (with video)

Whenever there is idli for breakfast at home, everyone knows its Sunday. That is  how it has been for years. If my mom makes idlis on any other day (which very rarely happens), we will be fooled into thinking its Sunday.

But there are few special Sundays which we wait for, that is "Appam and Egg curry Sunday', which comes once in two months. I know appam and stew are a very good combination, but for me , if its appam then there has to be egg curry, I would not like it any other way.



Ingredients
Print this recipe
  • 10 eggs (boiled and cut to half)
  • 4 medium sized onion (sliced)
  • 1 small onion (chopped) for seasoning
  • 9 red chillies(roasted 6 long and 3 small) or 2 tbsp chilli powder (adjust to taste)
  • 1 tbsp coriander seeds(roasted) or 3tsp coriander powder
  • 1 tsp cumin seeds (roasted) or 1/2 tsp cumin powder
  • 10 to 15 peppercorn (roasted) or 2 tsp pepper powder
  • 7 to 8 fenugreek seeds (roasted)
  • 1/2 tsp tamarind (use very little)
  • 1 tsp turmeric powder
  • 1 inch cinnamon
  • 1 tin coconut milk or homemade coconut milk
  • 2 tbsp oil
  • 2 tbsp ghee


Method

  1. In a pan heat oil on medium flame, when hot add 4 sliced onion and fry till onions become soft and light golden brown, add turmeric and fry for a minute or two.Now add red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, tamarind and 1/2 inch cinnamon. fry for two minutes.
  2.  Let the mixture cool a little and grind using 2 or 3 tbsps of coconut milk and little water to a thick paste.
  3. Transfer the ground masala into the same pan, add coconut milk and mix till well combined.
  4. Place on medium flame ,add 1 cup water(if you want the gravy thick reduce water). Add salt and bring the gravy to boil, now add the eggs and cook for 2 to 3 minutes. Take off the flame.
  5. Seasoning: in a small pan heat ghee when hot add 1/2 inch cinnamon and chopped onion and fry till onion turns dark brown (almost black). Pour this seasoning over the egg gravy.
  6. Serve egg gravy with Appam


Appam 


Ingredients

  • 4 cups rice
  • 1 cup cooked rice
  • 3 cups coconut milk (thick and thin)
  • 1/4 tsp yeast
  • salt to taste
  • 2 tsp sugar



    Method
    1. Wash and soak rice for 3 hours or more, grind the rice with cooked rice,coconut milk and salt.The batter should not be very fine and it should be thinner than normal dosa batter,once the batter ferments it will thicken.
    2. Pour the batter into a big vessel add yeast and mix well.Keep in a warm place overnight and let it ferment.
    3. After the batter ferments ,mix well ,add water to adjust consistency and pour into appam tava(as shown in the video.)
    4. Serve with stew or kori ghassi or egg curry.

Barbeque Sunday - Italian Pasta Salad


Recipe source: Zesty Palette

Ingredients
Print this recipe
  • 3 cups cooked pasta
  • 2 carrots (chopped)
  • 1 green bell pepper
  • 1/2 cucumber (chopped)
  • 1/2 cup onion
  • 1/2 red bell pepper
  • salt to taste
  • pepper to taste
  • 1 cup Italian dressing


Method

  1. Mix in all the vegetables and pasta. Add pepper and salt. Pour 3/4 cup of Italian dressing and toss everything until well combined.Place in the refrigerator.
  2. Pour the remaining dressing just before serving the salad and mix well.
  3. This salad tastes best when served cold.

Maddur vada / Semolina and rice fritters

 Maddur Vada gets its name from the place Maddur which is near Mandya district ,Karnataka.I vaguely remember going to Maddur on our way to Mysore,but don't remember eating maddur vada.

The only place I have had maddur vada is at Woody's commercial street, for some weird reason ,no matter what we ordered my dad without fail has to order Maddur vada (and it did not taste that great).So I came to a conclusion that my dad likes Maddur Vada,no matter how good or bad.Everything sweet on this blog is for dad -coz he just loooooooooooooooves anything thats sweet. This spicy vada if for him too, and I am glad he enjoyed it with his evening tea.

I have tried to recreate the picture that was in Sanjeev Kapoor's book (link given below),it looks like my Maddur Vada needs to go on a diet.

Ingredients
Print this recipe
  • 1/2 cup Semolina/rawa(very fine)
  • 1/2 cup rice flour
  • 1/2 cup maida (all purpose flour)
  • 4 green chillies (finely chopped)
  • 2 small onions (chopped finely)
  • 2 tbsp coriander leaves (chopped)
  • 5-6 curry leaves (chopped)
  • 3 tbsp ghee(melted)
  • 1 tsp cumin seeds
  • pinch hing
  • salt to taste
  • oil to deep fry

Method
  1. In a large bowl mix rice flour, semolina, maida, salt, onion, green chillies, coriander leaves, curry leaves, ghee and cumin seeds.Using very little water form a stiff dough.
  2. Place 2 tbsp of dough in your hand and flatten the dough with other hand.
  3. Heat oil to deep fry on medium flame.You will know that the oil is ready when you drop a small piece of dough and it sizzles and comes up without changing color.Drop the vadas one at a time and fry till crispy and golden brown.For crispy Maddur Vada, fry on medium flame.
  4. Remove from oil and place on a kitchen paper to remove excess oil.
  5. Serve with chutney.
Note:In Sanjeev Kapoors website Maida is missing in the ingredients list.

sending over to Denny's and Kirthi's blog

Tuesday, August 9, 2011

Barbeque Sunday - waldorf salad

Where there is a barbeque , there has to be salad. 

Sunday  was Barbeque afternoon at our place, perfect weather. Had a great time with family.
Nice spread of grilled dishes and salads.

Its 'Barbeque Sunday' week

Last Wednesday was 'Blog hop Wednesday', were I was paired with Blogger Anamika. I had tried out her garlic pull apart bread, but I knew I would not stop there. Anamika has an amazing collection of recipes and I wanted to try few. Waldorf salad was one such recipe.

Very light and refreshing salad. Must try.


Recipe source: taste junction

Ingredients
  • 1/2 cup walnuts (chopped roughly and toasted)
  • 1 apple (cored and diced)
  • 1/2 cup raisins
  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 cup celery
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • lettuce (for base)

Method
  1. In a bowl whisk mayonnaise and lemon juice.
  2. Add salt and pepper and mix well.Now add apple, celery , raisins and 1/2 of the walnuts.
  3. Place lettuce leaves on a serving bowl and spoon the salad onto the leaves.
  4. Sprinkle the remaining walnuts on the salad before serving.




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