Tuesday, May 26, 2009

Besan Peda

I tried Ramyas Besan peda which turned out soo good! I modified the measurements a bit, didnt add saffrons and thats y the color was light brown and at a quick glance looked to me like badushah - tats one of my fav sweets too :)

Gram Flour (Besan flour) - 1 cup
Sugar - 1/4 cup
Butter - 1/2 tbsp
Milk - 1/2 cup
Cardamom - 1
Cashews - as required (optional)

Besan PedaMethod:
1.Heat butter, let it melt and roast besan flour in that till it becomes light brown.
2.Add sugar and cardamom powder. Pour milk and keep stirring for 5mins without any lumps.
3.Switch off the flame and allow it to cool for 10mins.
4.Roll them into small pedas, press cashews on top.

When refrigerated it will last upto a day.

Written by: SHARMILEE J
Read more ...

Sunday, May 24, 2009

Ragi Roti - A healthy breakfast

Lazing around on a sunday morning, the climate being soo cool didnt want to get up from bed at all. And to my surprise the breakfast was my favorite - Ragi roti! I cudnt take a better picture of this roti but dont go by the pic....but believe me it tastes soo gud and filling. I have given the recip[e for both sweet and karam but this time made only karam.
Ragi Roti

Ragi Roti Recipe - Ingredients

For Karam:
  • Ragi flour - 1.5 cups
  • Mustard seeds - 1 tsp
  • Onions - 1
  • Coriander leaves - a handful
  • Green chillies - 1
  • Oil - as required to toast
For Sweet:
  • Jaggery - 1 small ball/according to taste
  • Cardamom powder - 1 tsp
  • Coconut - 2 tbsp

Ragi RotiMethod :
1. Saute the ragi powder in a empty tawa for 5mins, Keep aside

2. Tamper mustard seeds, add onions, coriander leaves and green chillies and fry for few mins. Add it to the ragi flour.

3. Add hot boiled water to the above mixture, the consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet.

4. Heat oil in a pan, carefully place the rotis drizzle little oil along the sides. Turn to other side until it is cooked.Serve hot with coconut chutney or tomato sauce.

For sweet :
1. Boil 1/2 cup of water and add jaggery to it. Stir it until its liquified.

2. Pour it little by little to the sauted ragi powder,add coconut and cardamom powder. Roll , flatten them and repeat the 4th step mentioned above.
Ragi Roti
Written by: SHARMILEE J
Read more ...

Wednesday, May 13, 2009

Soya Balls Gravy - A creamier version!

Am finally back.........Not that I was busy, but I didnt cook anything blog worthy.And this was the one I tried few weeks back......From the day I've read soya chunks is rich in proteins and all goodnesses abt it, I've started to hunt for recipes and my main search was gravies and here is another version of soya chunks gravy dipped in a creamy sauce...I forgot the link where I got this recipe from...But it was soo yummy with rotis. Hubby was literally licking the bowl and complained that the quantity was too less for him....:)

Soya Balls Gravy
Soya chunks 2 cups
Onion 1 big
Tomatoes 2
Ginger garlic paste 1/2 tsp
Butter 1 tsp
Kasoori methi 1 tbsp
Turmeric a pinch
Red chili powder 1/2 tsp
Garam masala 1/2 tsp
Cream 2 tbsp or 1/2 cup milk

Soya Balls Gravy

1. Soak Soya chunks in hot water for 30 minutes, then wash it in cold water 3-4 times each time squeezing the water from the soya to get rid of the smell. Heat oil in a pan. Saute the soya for 2mins and keep it aside.
2. Boil the tomatoes and onion in a cup of water and make a paste of each seperately.
3. Heat butter in a pan and fry onion paste till golden brown for about 10 mins. Then add the ginger garlic paste and fry for 5 mins. Add tomoto paste, mix well and fry for sometime. Now add the masalas and cook/fry till the oil seperates.
4.Add the soya to the gravy and add enough water to get a thick consistency. Add the kasoori methi and bring it to a boil.
5.Remove from heat and add the milk, switch on and cook till gravy becomes thick. Serve hot with phulkas or rotis.
Written by: SHARMILEE J
Read more ...

Sunday, May 10, 2009

Rava Onion Oothapam & Tomato Chutney

Happy Mothers day to all mothers out there! And I dedicate this post to my mother who had been my all time support so far and yrs to come! Yesterday I made onion rava oothapam and tomato chutney. Both went great together....and here goes the recipe:

Rava Onion Oothapam & Tomato Chutney
  • Rava- 2 cups
  • Rice Flour/ Idly,dosa batter - 2.5 tbsp
  • Curry leaves- few chopped
  • Red chilli pwdr - 2 tsp
  • Curd/yogurt- 4 tbsp
  • Onion- 1 chopped finely
  • Green chillies- 2-3 chopped
  • Salt to taste
Rava Onion Oothapam & Tomato Chutney
  1. Combine all the above together in a large bowl.Add enough water to make the batter, It should be dosa batter consistency but a lil thicker than that.

  2. Spread it into oothapams onto a hot pan, pour little oil along sides.

  3. Turn it once it becomes light brown on the ends. Cook both the sides and serve hot. It was crispy at the edges and crunchy inside.

NOTE : We can also have half of onions mixed up in the batter and half of it sprinkled while oothapams are made.

For Tomato Chutney, I followed exactly Priyas recipe. It can go very well with idlis and dosas.
Written by: SHARMILEE J
Read more ...

Tuesday, May 5, 2009

Arachuvitta Sambar Recipe - Arachuvitta Carrot Sambar Recipe

Arachuvitta Sambar - Sambar with freshly ground masalas, very flavourful can be served as sidedish for rice or even for idlis and dosas.

The word sambar brings back the memories of Coimbatore's Annaporna Sambar(a very popular hotel in Coimbatore for its sambar which tastes out of the world) I havent tasted any sambar even close to it. I am not a person who drench the idlis/dosa in sambar but when it comes to Annaporna sambar I m no exception to it....I can even drink a cup of it ;) Am sure residents of CBE wud agree with me...Even now when I go on a days visit to CBE, I make sure to go to the hotel however hectic the schedule may be. They also sell their sambar powders but still we cant get the same taste as theirs. If you ask me to write abt CBE I can go on and on....
Arachuvita Sambar
I followed Lavi's recipe with my own modifications here and there and this arachuvita sambar was very aromatic & flavourful becos of the spices blend into it. So coming to the archuvita sambar recipe right away.

Arachuvita Sambar
Arachuvitta Sambar Recipe - Ingredients :
  • Toor Dal(Thuvaram parupu) - 1 cup
  • Tamarind - 1 lemon sized ball
  • Carrot - 2 small sized
  • Shallots - 10
  • Tomato - 1
  • Coriander leaves - 1 tbsp chopped
Roast and grind:
  • Coriander Seeds / Dhania - 1 tsp
  • Chana Dal / Kadala Paruppu - 1 tsp
  • Fenugreek / Vendhayam - 1/4 tsp
  • Raw Rice / Arisi - 1 tsp
  • Dry Red Chilli / Kanja Milagaai - 1
  • Grated Coconut / Thuruviya Thengaai - 1 tbsp
To Temper:
  • Mustard seeds - 1 tsp
  • Urad Dal - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Hing/Perungayam - a pinch
  • Curry leaves - few
  • Red chillies - 1

Arachuvita Sambar

Method:1.Dry roast the ingredients under 'to roast and grind' until golden brown and grind it to a semi fine powder. Keep aside.
Arachuvita Sambar2.Pressure cook toor dal with turmeric powder and enough water (4-5 whistles) till its cooked , mash it well with a laddle, set aside.In a kadai, heat 2 tsp of oil, add mustard seeds,urad dhal, fenugreek, hing, red chillies and few curry leaves. Now add the shallot's, saute them till they are semi-cooked. Add chopped tomato and saute it well.Arachuvita Sambar3.Add the veggie of your choice - I used carrots. Saute till raw smell leaves.Then transfer this to the pressure cooker containing mashed dhal. Add little water and dilute it.Arachuvita Sambar4.Simmer and allow it to boil for 3-5mins till the veggie is cooked and is soft.Add the freshly grinded powder and mix well. Then add tamarind water...Mix well.Add required salt.Arachuvita Sambar5.Allow it to boil for 5-7 mins till the sambar is thick and is of desired consitency.Add chopped coriander leaves and switch it off.Arachuvita Sambar
My Notes:
  • Adding veggie is purely optional, you can make it without any vegetable too. As it uses freshly ground spices, the sambar will be flavourful even without any vegetable.
  • Dont worry if your spice powder is not very fine. I usually make is slightly coarse only but the sambar comes out well.

Arachuvita Sambar
Written by: SHARMILEE J
Read more ...

Sunday, May 3, 2009

Carrot Milkshake (Carrot Milk)

Had a 3 days weekend.......I saw couple of movies : Mariyathai and Yaradi Nee Mohini(3rd time ofcourse:)) Mariyathai was a typical Vikraman movie....I wonder each time watching his movies.....How could all characters in his movie alone be sooo gud and kind hearted!? The movie was ok type only but guess this is far better than the violent and action movies coming up these days which is not my kind at all and tats the reason I dont want to watch Ayan! Yaradi Nee mohini was screened in SunTv on Friday for May day.....though the story line is not of logic I still luv the movie for its humour sense and songs! And wat else.....I am waiting for IPL to get over......everywhere this mania strikes, hubby is totally into it and sticks to the channel everytime.
Carrot Milkshake

Now coming to the carrot milkshake....Again the laziness in me has popped up, so I didnt enter kitchen for a week or so.....inspite of long weekends and holidays......:( Cudnt stand in the kitchen for more than 10mins its sooo hotttttt....wish I had an A/C there too :) And this one is right from the drafts which I made long back! Carrot milkshake is very creamy and tasty which can be done in a jiffy, here goes the recipe:

Carrot Milkshake - Ingredients
  • Fresh carrots - 1
  • Milk - 1 cup
  • Badams - 4
  • Sugar - 2 tsp as required

Carrot Milkshake

1. Saute the carrot for 5mins until raw smell goes.
2. Blend milk, sauted carrot, sugar, badams in a mixer well until creamy and thick
3. Refrigerate for 30mins and serve chilled!

And this goes to
Mahimas 15minute cooking and

Carrot Milkshake
Written by: SHARMILEE J
Read more ...