Thursday, January 28, 2010

Sesame Sweet Roti

I tried sweet sesame roti from VegInspirations, it was so tasty!
Sesame Sweet Roti
Ingredients:
1 cup wheat flour
1/2 cup sesame seeds
Channa Dal/Pottukadalai - a handful
Jaggery - as per taste[I added 3 tbsp]
Oil

Method:
1.Dry roast sesame seeds, pottukadalai and powder it, the texture should resemble bread crumbs. Keep it aside.

2.Make a soft dough with the wheat flour like chapathi dough and keep covered for an hr or so. The more time u leave the rotis will be super soft!

3.Make lemon sized balls and flatten them into a small circle.
NOTE:While flattenning, make sure u dont press too much in the middle where the filling has to be added.

4.Place about 1 tbsp of the powdered mixture in the center of the rolled out dough and fold the ends of the dough over the mixture covering the mixture so that it gets sealed well.

5.Roll out this dough again into a slightly thick pancake sized circle.

6.Heat tawa, drizzle oil, place the rotis and cook on both sides till light brown. Serve hot!!

And I m sending this to Priyas cooking with seed event

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Sunday, January 24, 2010

Low fat Cumin Cookies

Though this is my second attempt baking in my new OTG, it was so much of fun & excitement. I was sitting next to the oven throughout the 20mins of baking, peeping through the glass door :)
Cumin cookies
The recipe is from here But I modified a bit....I used 1/2 cup wheat flour with 1/2 of APF added pepper powder, still the cookies turned out soo gud. The next time I'l try it fully with wheat flour. So here is the recipe of the cookies that impressed everyone at home.

Ingredients:
  • Maida/All purpose flour - 1/2 cup
  • Wheat flour(atta) - 1/2 cup
  • Pepper powder - 1/2 tbsp
  • Cumin seeds - 1 tbsp
  • Baking soda - a pinch
  • Salt - to taste
  • Sugar - 1/2 tsp
  • Oil - 3 tbsp
  • Milk - as reqd to knead to a stiff dough (I used 1/4 cup)

Method:
1. In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.

2. Roll the dough to about 2mms thick, but this didnt work out for me as I cudnt roll it evenly so what I did was to press it in the roti maker, this way it was easy and quick!

3. Using a cookie cutter cut into round shapes, I used a lid to cut it. Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.

4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.

5. Remove the cookies from the oven, allow it to cool and then store them in air tight containers.


NOTE:The actual recipe says 20-25 mins but mine got baked in 20mins so keep an eye after 20mins.
They were crispy and little crunchy......The pepper & cumin flavour compliments each other well, making it perfect to munch during tea time!
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Wednesday, January 20, 2010

Garlic Yogurt Sauce (Beluli Thambli)

Wanted to clear some of bookmarked recipes and this came to me at first sight. I had bookmarked SJ's garlic yogurt sauce long back and had totally forgotten abt it. I tried and it was a nice combo even for plain rice - a mix of chutney and raita it is...totally luved the taste!

Garlic Yogurt Sauce
Ingredients:
Curd/yogurt - 1 cup
Grated coconut - 2 tbsp
Garlic cloves -2
Jeera - 1 tsp
Red Chillies - 1
Salt to taste
Oil - 2 tsp

Method:
1.Heat oil in a tawa. Add garlic and saute till it turns light brown.
2.Now add the red chillies and jeera saute it for 3mins.Roast coconut for 2mins and allow it to cool.
3.Blend the above with 1/2 cup of yogurt to a fine paste. Add the remaining yogurt to the paste, salt to taste. Mix well.
Garlic Yogurt Sauce
4.Serve with hot rice. This will go well even with rotis and pulav's!
But I cudnt resist myself so drank half of it myself before I served them with rice :)
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Friday, January 15, 2010

Paal Pongal Recipe (Milk Pongal) | Pongal Recipes

Paal Pongal / Milk Pongal - We make this along with sakkarai pongal and pongal kuzhambu . I personally prefer the sweet version but hubby likes this salt version more.
Chakarai & Ven Pongal
Paal Pongal - Ingredients:

Rice - 1 cup
Moong dhal - 3 tbsp
Coconut - 2 tbsp
Cashews - few broken and fried in ghee
Milk - 2 cups
Water - 1 cup
Salt - to taste

Chakarai & Ven Pongal
Method:
1.First roast moong dhal and keep aside.Rinse rice and add it along with moong dal in a pressure cooker. Add 2 cups milk and 1 cup water.Make sure your pressure cooker is big enough the water milk and rice mixture should just be to 1/4th of the cooker so that it will not overflow.
Chakarai & Ven Pongal
2.Pressure cook it for 3-4 whistles until soft. Mash it well with a laddle and add the remaining milk and mix well.Allow it to boil for 3mins until its thick.Add required salt.
Chakarai & Ven Pongal
3.Add coconut, ghee and give a quick stir.Add the ghee fried cashews and switch it off.
Chakarai & Ven Pongal
Serve it with pongal curry / kuzhambu the best accompaniment!
Chakarai & Ven Pongal

My Notes :

  • Don't skip coconut here as its the only main ingredient that gives flavour to the pongal.
  • Any veggie gravy will get along with this very well, so when combined and had, no salt is required!

Chakarai & Ven Pongal
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Wednesday, January 13, 2010

Sugarfree Dates, Oats and Nuts Fudge (Bars)

Anudivyas nutty energy balls was on my todo list for long and I finally came out with this completely healthy and yummy fudge! The oats and nuts combo is packed fully with nutrients, fiber and protein.

Dates,Oats and Nuts Fudge


Sugarfree Dates, Oats and Nuts Fudge Recipe - Ingredients
  • Instant Oats - 1 cup
  • Mixed nuts( I used a combination of almonds, peanuts and walnuts) - 1/2 cup
  • Dates - roughly 13
  • Ghee / Oil - reqd to shape them
  • Cardamom powder - a pinch (optional)

Dates,Oats and Nuts Fudge

Method:
  1. Dry roast oats for 2-3 mins until nutty aroma arises.Allow it to cool down and powder the oats in a mixer.Set aside.
  2. Now grind the nuts to a coarse powder seperately . Grind the dates to a smooth paste seperately.
  3. Mix all the ingredients together, add ghee / oil enough to roll them to a dough.Then press the dough with chapathi roller kept in between butter paper. Press firmly to flatten it. Then cut into squares and store in a clean airtight container and enjoy your guilt free snack!
Dates,Oats and Nuts Fudge

This keep well for about 3-4 days in room temperature itself. You can have this as a snack or even for breakfast.

Dates,Oats and Nuts Fudge

My Notes:
  • You can also use milk instead of ghee but the shelf period is less when milk is used.
  • You can also roll them into balls or the shape you prefer.

Dates,Oats and Nuts Fudge
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Monday, January 11, 2010

Channa Biriyani Recipe - Easy Chana Biryani

Channa Biriyani Recipe
This flavourful channa biriyani is filling for a meal and rich in protein and fiber. I was happy to see each grain of rice separated the way I wanted.......This is going to be my keeper for biriyani so I measured everything accurate and here goes the recipe from my kitchen...You can pair it with carrot raita or onion raita.
Channa Biriyani Recipe

Chana Biryani Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: South Indian | Recipe ReferenceIndian Vegetarian Kitchen

Basmati Rice - 1 cup
White Channa - 1/2 cup
Big Onion - 1 chopped lengthwise
Ginger Garlic paste - 2 tsp
Garam Masala powder - 1 tsp
Thick Coconut Milk - 1/4 cup
Water - 1 and 1/4 cup
Ghee - 1/2 tbsp

To temper:

Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves -2
Bay leaf - 1
Cardamom - 1

To grind:

Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Small Onion - 5
Garlic - 4
Tomato - 1 big sized
Green chillies - 1
Coconut - 2 tbsp

Method:

  1. In a mixer add the ingredients listed under 'to grind' and grind to a fine paste.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5 whistles and set aside.
    How to make chana biryani - Step1
  2. Rinse basmati rice, and keep soaked in water for 15mins. Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
    How to make chana biryani - Step2
  3. Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.How to make chana biryani - Step3
  4. Then add coconut milk, water and pressure cook for 3 whistles. Once pressure releases add ghee and fluff it carefully with a fork.How to make chana biryani - Step3
Serve hot with onion / carrot raita!
Channa Biriyani Recipe

My Notes:

  • Channa takes time to cook(I usually leave it for 7 whistles) so I precooked for 4 whistles till 3/4th done then added it to the rice and gave 3 whistles. This way it is too soft perfect for biryani.
  • You can also use black channa or any bean variety for making this biryani.
  • Goes well even with plain raita.
Channa Biriyani Recipe
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Friday, January 8, 2010

Hot Masala Tea / Garam Masala Chai

I am not much of a tea person....But this cold weather makes me crave for hot tea with some biscuits during evenings and I made this masala tea on one such saturday! And it was on a dull cloudy evening....Only when I was editing the pic my mother said the pic wud have been more appealing with the froth in the tea....not that patient to click it again so posting this itself.
Hot Masala Tea
Hot Masala Tea Recipe - Ingredients
Makes 1 cup

  • Milk - 2 cup
  • Tea powder - 3 tsp
  • Ginger grated - 1 tsp
  • Cardamom powder - 1/4 tsp
  • Cinnamon - 1/4 inch piece
  • Cloves - 2
  • Sugar - 2 tsp


Hot Masala Tea

Method:
1.Boil milk and add cinnamon, cloves, cardomom powder, grated ginger, and tea powder.Add required sugar.
Hot Masala Tea - Step1
2.Bring it to a boil again.Simmer for 2 mins, by this time the spices would have blended with milk.Now filter the milk and discard the spices with tea powder. Add sugar and your masala tea is ready.Serve hot!
Hot Masala Tea - Step2

Hot Masala Tea
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Monday, January 4, 2010

Wheat Sooji/Rava Roti

I had a great weekend......shopping, relatives home visit, lazying at home, friends comeover and a lot more.......that I find it very hard to get back to the usual routine....Have started waiting for pongal hols :) Hmm coming to todays menu, I made this sooji roti long back and it was lying in my drafts for around 6months, so pulled it out. Wheat Sooji/Rava roti, is instant it can be done just like that.....Most of my recent/future recipes will be quick...am so lazy and now blame it on work and the kiddo :) And am sure this wheat sooji roti will be a better alternative to rava upma!

Wheat Rava roti

Ingredients:

Wheat sooji/rava - 1 cup
Finely chopped onion - 1/2 cup
Hing - 1 tsp
Grated coconut - 2 tbsp (optional)
Finely chopped green chillies- 2 tsp
Finely chopped ginger - 2 tsp
Curd - 2 tbsp
Salt to taste
Oil

Method:
1.Dry roast rava on a medium flame, till it gives nice aroma. Keep aside and allow it to cool.

2.Mix all other ingredients to form a batter like idli batter consistency. Add water if its too thick, Let it sit for 15mins.

3. Heat tawa, drizzle oil and spread the batter on it (about 1/2 inch thickness).

4. Cover it with a lid and allow it to cook for 3mins. Turn it to other side and allow it to cook till its light brown.

5.Serve hot with the chutney of ur taste or chutney podi. I had neither of it so clicked with garlic pickle :)
Wheat Rava roti
Before I forget I received this award from Malar Gandhi of KitchenTantra long back....Thank you malar!


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