Friday, October 30, 2009

Ragi Kozhukattai/Steamed Fingermillet Dumplings

Heya am back from my inlaws place just today morning.....Cudnt say how much I missed home n this blogging world. So the first thing I did when I entered was to check my mails and dashboard :) Have loads of work before I join back work on Monday...Its a kind of mixed feelings I wud say. I really am wondering how quick this 5 months flew away.....I should definitely say this blogging has been a part of my daily routine and all ur encouragements has made me find the cook in me and learn so much about food photography. But I had loads of fun, spent quality time with mittu ,that I am really feeling it hard to leave her and go back to work now, Wish I get used to the routine sooner.
Ragi Kozhukattai
This is one from my drafts....I tried Ragi kozhukattai from Madhuram's blog. It turned out to be a very simple and healthy evening snack, Do try this out! The addition of mung daal gave a nice twist to this kozhukattai.

Ingredients:
Finger Millet Flour (Ragi flour) – 1 cup
Mung Daal – a handful
Grated coconut – 1/4 cup
Powdered Jaggery – 3/4 cup
Cardamom powder – 1 tsp

Method:
1.Dry roast mung daal for 3 mins and pressure cook for 3 whistles witha cup of water. Drain ater and keep seperately,the daal shoudnt be mashy.

2.Dry roast ragi for 2mins and keep aside. Add 1/2 cup water to jaggery, heat it till the jaggery dissolves and filter the impurities.

3.Now combine roasted ragi flour,mung daal,coconut, jaggery water, cardamom powder and knead it to a dough, sprinkle water if needed.

4.Roll them into balls/cylinders and press it with ur palm. Steam in idli plates for 10-13mins and Serve hot!

I received the kreative award from Renu , Thanks a lot Renu!

And I am sending my Ragi Kozhukatati to
JFI- Ragi Written by: SHARMILEE J
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Tuesday, October 13, 2009

Peanut Ladoo - Peanut Laddu Recipe | Easy Diwali Sweets

Peanut Ladoo
Peanut Ladoo is one the easy and tasty ladoo recipes....How many of you like peanuts? Count me in first, but I dont prefer roasted instead like the boiled ones. I have seen these ladoos in many blogs n finally here I am with it. As its diwali time thought of posting a quick and easy ladoo....!
Now coming to the break : I m leaving to my inlaws place this weekend and will be on a break from blogging for 15 days.......Dont knw how I m going to manage as these days I m kind of addicted to my blog.....Meanwhile dont forget me and I am assuming that u will keep visiting my space even in my absence :) Once I return....have to join back work so am sure its gona be pretty hectic. Ok now to the recipe :

Peanut Ladoo Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : around 10 small ladoos
Recipe Category: Sweet | Recipe Cuisine: South Indian

Raw Peanuts - 1 cup
Jaggery - 1/2 cup

Method:

  1. Dry roast peanuts in a tawa until they turn light brown. There will be nice aroma and the skin will start splitting up thats the stage you should remove from flame.
  2. Remove the skin. Blend the peanuts for few seconds to form a coarse powder then add jaggery and grind it again for 5seconds till both peanuts and jaggery are well blended.
  3. Set it in a plate and make small sized balls. You need no ghee for it as the oil the peanut leaves is just enough to roll them into balls.
  4. Store it in a air tight container.
Happy and Safe Diwali wishes to all my fellow blogger friends! Seeya sometime sooner..!!
Peanut Laddu Recipe
Written by: SHARMILEE J
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Thursday, October 8, 2009

Kadai Bhindi Masala

I tried Kadai Bhindi from RaksKitchen with some minor modifications to suit my taste. By the time I post this recipe I've made it 2-3 times, this one is from my drafts :) Trust me, the procedure looks like a lengthy process but its quite simple and easy once u try it out!
Kadai Bhindi


Ingredients:
  • Bhindi/Ladies finger - 12
  • Onion - 1 medium sized,finely chopped
  • Tomato puree - from 1 tomato
  • Tomato - 1 big sized, finely chopped
  • Capsicum - 1 big sized,cubed
  • Ginger garlic paste - 2 tsp
  • Turmeric - 2 pinches
  • Dhaniya powder - 2 tsp
  • Red chilli powder - 1 tsp ( according to taste)
  • Green chilies - 1 finely chopped
  • Cashewnut- 5 ground to fine paste with little water
  • Salt as needed
To Temper:
  • Jeera - 2 tsp
  • Oil - 1 tsp

Kadai Bhindi
Method:
1.Cut bhindis into medium size pieces as in the pic. Saute them well in oil till the stickiness goes off and is slightly soft. [I didnt deep fry them, you can do that if you wish]

2.Temper jeera in a wide pan with oil. Immediately add the onions and fry till its transparent. Add ginger garlic paste and fry till raw smell goes.

3.Add the tomatoes and tomato puree,with little salt and mix well till it becomes soft and mushy.Fry till the raw smell completely leaves. Now add turmeric, red chili, coriander powders and mix well.

5.After the masalas are well blended with tomatoes add cashew nut paste and fry for a min till oil separates.Add the capsicum and fry in medium flame for a minute.

6. Now add the sauted bhindis, Adjust spice levels and salt at this stage. Sprinkle water for bhindis to get cooked well. Keep covered for 2mins and switch off! Serve hot with rotis/pulao!

My Notes : Adjust water according to the consistency of the gravy you need

Kadai Bhindi
Written by: SHARMILEE J
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Tuesday, October 6, 2009

Masala Milk Recipe (Masala Paal Recipe)

I saw this masala milk recipe in a tamil magazine so wanted to give a try at home and hubby loved it to the core.I have had this masala milk(masala paal) in many hotels and the one served in Saravana bhavan is my fav and this came almost same as the one I had so sure a keeper recipe.
Masala Paal/Milk
Masala Milk - Ingredients
  • Milk - 2 cup
  • Sugar - 1 tsp
  • Palm Sugar Crystals - 1 tsp
  • Pepper powder - 1/4 tsp (optional)
  • Cloves - 2
  • Cinnamon - 1/2 inch stick
  • Cardamom - powdered from 1
  • Almonds - 4
  • Pistachios - 6
  • Saffron - 3 to 4 strands
Masala Paal/Milk
Method:
1.Make the ingredients ready - Soak badam and pista in water for 15mins then peel of the skin and chop them finely / grind them in a mixer to a paste. Soak saffron in a tsp of warm milk.
Masala Paal/Milk2.Bring milk to boil - then add cinnamon,cloves and cardamom. Boil till it reduces in volume and the aroma of spices are well mixed with the milk. Now just take out cinnamon and cloves and discard them.Masala Paal/Milk3.Now add the saffron milk,pepper powder, sugar, palm sugar crystals, chopped nuts and allow it to boil for 3 mins.Switch off and serve hot!
Masala Paal/MilkGarnish with chopped pista and Serve hot!
My Notes:
  • Dont miss the spices as its the main ingredients in masala milk.
  • Adding palm sugar crystals is purely optional, if you dont have just skip and add sugar alone.
  • You can even grind the nuts to a coarse/fine paste and
Masala Paal/Milk
Written by: SHARMILEE J
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