Monday, 22 November 2010
Eggless Choco soft cake:
Here is the recipe without much of a prologue.
Parle-G biscuits : 4 packs
Sugar (powdered) 15 tsp
Cocoa Powder - 6 tsp
Eno (fruit salt)- 1 tsp
baking soda 1/2 tsp
Lukewarm milk - 3 cups
oil /butter for greasing
Chocolate syrup for the topping
Make a fine powder of the Parle-G biscuits, Sugar and Cocoa powder without lumps. Then add Eno (fruit salt ) and baking soda. Add the lukewarm milk little by little and mix it only towards one side.
Grease the microwavable tray with butter or oil.pour the mixture into it and microwave for 5 minutes at high.
It will be done by then. check with a knife or a skewer. Let it cool for a few minutes and add the chocolate syrup on the top.
I am having problems with uploading the pictures today. I will load them some other time.
Tuesday, 28 September 2010
Theplas are basically spiced parathas. They are excellent for travelling as they are not spoilt for more than a week.This variety is great either as a meal, with tea or just a snack in the kids lunch box.
Here's the recipe friends
1 cup Wheat flour /Atta
1 tablespoon Besan /kadalehittu/gram flour
1 tablespoon Oil
Pinch of Haldi powder /turmeric
1/2 teaspoon Mirchi powder /red chilli powder
1 teaspoon Dhania powder /coriander powder
1/2 teaspoon Jeera powder /roasted cumin powder
5 pods of Garlic, finely chopped
1 cup of Methi (Fenugreek ) leaves, fine chopped
1/4 cup Curds /Sour Yogurt
1/2 teaspoon Jeera/Cumin seeds
1/2 teaspoon Til/Sesame seeds
Pinch of Hing (Asafoetida)
Salt (to taste)
Sugar (to taste) (optional)
Oil to roast.
Mix all the above ingredients with just about half a cup of water to a dough. Knead it till it is soft. Allow it for about 5 to 10 minutes . With a little dry flour roll out rotis.. small circular ones. Cook on both sides with a little oil on a hot flat pan or tawa...
Enjoy hot thelpas with set curds .They are great with masala tea too.
Here is the recipe for those who want to try. I have changed it to cups to make the measurement easier. I made them the first time, may be next time there will be some improvement in shape and will have the courage to add chocolate or poppy seeds etc.I will add photos and changes as and when I make them again.
Sieve the flour with a bit of salt, knead the flour with the melted butter
The short breads are ready to have with a hot cup of tea.
Thursday, 2 September 2010
The story of Sudhama is described in the Bhagwat Purana, an ancient scripture of the Hindus.
Sudhama was a poor brahmin boy who became a close friend of Krishna in sage Sandipani's hermitage. Krishna learnt to chant from Sudhama.
Once, Sandipani's wife asked Sudhama and Krishna to get some wood from the forest. While they were collecting the wood, a storm came and they got lost. Sudhama was scared. Krishna held his arms and assured his safety. When the storm was over, they found their way to the hermitage. Sudhama was relieved. Sandipani blessed them with a long life and happiness.
After completing their studies, Sudhama and Krishna went their own ways. Krishna became the king of Dwarka and married princess Rukmini, the goddess of prosperity. Sudhama, on the other hand, married a simple brahmin girl and began to lead the life of a devotee, reading scriptures, praying, forsaking worldly pleasures. Everyone loved Sudhama. His family was quite happy.
Then Sudhama's wife gave birth to two children. Because of Sudhama's austere life style, the family began to face difficult days, with little food to eat and no clothes to wear. Sudhama's wife was extremely devoted to her husband but when her children began to suffer, she was concerned.
Finally on a cold night, when her children were without blanket, she approached Sudhama and humbly said, "Aren't you and Krishna, the lord of Dwaraka, friends? And, Krishna married to the goddess of prosperity, Rukmini?"
Sudhama replied, "Yes."
Sudhama's wife dreamed of seeing an improvement in her family's poor condition. She earnestly said, "Go my lord, I beseech you, for the sake of our dear children, meet Krishna."
Just before his departure for Dwaraka, Sudhama came to his wife. Both had the same thought. "What will I give to Krishna when I see him after such a long time?"
Sudhama's wife suddenly remembered, "My lord you used to tell me that Krishna immensely loved Poha, the flattened rice!" Sudhama too remembered Krishna's great liking for Poha . Sudhama's wife ran to her neighbor's house and they happily gave her the gift of Powa in a small bundle. Sudhama then set out on his long journey to Dwaraka.
When Sudama came to the palace, surprisingly enough, no one stopped him.
He looked through various rooms and finally located Krishna and Rukmini. When Krishna saw Sudama he ran to embrace him. Then Krishna sat down and washed Sudama's tired feet with warm water and put sandalwood paste on them.
After the royal meal, they all settled down to chat. Krishna and Sudama exchanged the happenings of their lives since they departed from Sandipani's hermitage. Suddenly Krishna noticed a small bundle on Sudama's waist. He remarked, "Ah! You have brought a present for me!"
Sudama hesitated, "How do I give a king, a poor man's Powa?" When Krishna noticed that Sudama was ashamed to give him the bundle, he remarked, "Sudama, the poorest gifts given to me with love is dearer to me than the richest of gifts given without love." Krishna was thoughtful, "He has not come to ask anything for himself. He came out of love for his wife and me." Then he quickly snatched off the bundle and opened it. There it was, his favorite Powa! He tossed some in his mouth with great satisfaction. Then they talked and talked, as old friends, to their heart's content. Sudama could not ask anything from Krishna.
Next morning Sudama bid Krishna and Rukmini farewell. The long road back home did not seem to be that hard as he thought of Krishna. When he reached home, he was amazed to see that a huge mansion was standing in place of his poor hut. His wife and children, wearing new clothes, came to receive him. He could hardly recognize them. Sudama felt the touch of the all-knowing Krishna who had rewarded Sudama for his gift of love.
Sudama continued to lead the life of a hermit while his family enjoyed the generous gifts of wealth from Krishna.
2 cups thick – Thick Avalakki
Wash the avalakki, beaten in water twice and then let it soak for about 15 minutes.Then add the yogurt, salt to taste , grated coconut and coriander leaves.In a small pan, heat oil. Add all the seasonings add the dals after the mustard splutters then add green chillies and curry leaves. Mix this seasoning with the above avalakki mixture. If the yogurt is thick or sour, add milk .
Enjoy the Mosru avalakki.
Tuesday, 24 August 2010
After this little ritual, the sisters give brothers a gift of cash or kind, usually clothes.This is followed by a sumptuous lunch. The festive meal of this particular day does not have any fried dish. So most of the dishes are steamed...( so healthy ).
The festive spread generally has two salads (kosambari), to vegetable dry curry ( palya), a sweet dish (payasa) and many others to fill the leaf and tummy.
NUCCINUNDE /NUCCHINA UNDE : Steamed Lentil Dumplings:
my sister in law made Nucchinunde (tuvar dal steamed dumplings) which I had not had in a while. She gave me the right proportions and today I did make them successfully. Here's the recipe for you..Ingredients
1 cup of Tuvar dal/Yellow Lentils (Togri Bele)
1/2 cup of Chana dal/Bengal gram
½ cup Freshly grated coconut
two tbsp of chopped Coriander leaves (Cilantro)
4 Dry Red Chilies (or to taste)
2 green chillies
a pinch of Asafoetida (Hing/Ingu)
1/4 cup finely chopped dill leaves (optional Sabbasige soppu)
Salt to taste
Wash tuvar dal and chana dal 3 to 5 times and soak for 5 to 6 hours.Add the dry red chillies to the water and let it soak.Drain the soaked dal and grind 3/4ths of it coarsely without adding water . Grind the rest of the dal into a paste with coconut, red chillies,green chillies ( ginger can be added for a different taste). In a bowl add the paste and other ingredients . Mix well. Make egg shaped balls with your fingers and steam for about 15 to 20 minutes.
Eat them sizzling hot with ghee, coconut chutney and Majjige huli ( a delicacy with butter milk).
Majjige huLi:This is a delicacy made out of simple butter milk.Literally meaning a gravy with butter milk this is a treat with hot steamed rice and of course with Nucchinude it makes a super hit combination.Made out of almost all vegetables of the gourd family , usually cucumber, ash gourd, snake gourd,chow chow this dish is as tasty with Okra, Eggplant , peas and fresh greens.simple to make this is an excellent dish for a rainy day.
1 cup of chopped vegetables
2 cups of butter milk
2 spoons of Ghee or oil
1 spoon mustard seeds
curry leaves a sprig...
two dry red chillies
Ground paste of :
2 tbsp of fresly grated coconut,
2 tsp of soaked chanda dal or 2 tsp of Besan ( Kadle hittu)
2 green chillies
spoon cumin seeds
1/4 spoon of mustard seeds
a pinch of Asafoetida( hing)
1/4 spoon of turmeric powder (haldi)
few strands of coriander leaves
Salt to taste.
In a wide pan boil the cut vegetables with turmeric powder, salt and water till they are firm but cooked. Add the ground paste to the cooked vegetables and boil with some more minutes adding little water. Add the butter milk, mix well and let it get to one more boil.In a small pan heat oil, add mustard seeds when they splutter add curry leaves and dry red chilies..
serve with the above Nucchinunde or hot steamed rice.
Friday, 9 July 2010
here is the recipe
Baked Veg Spring Rolls:
2 tablespoons soy sauce
1/2 teaspoon grated peeled ginger root
1 minced garlic clove
salt to taste
Pepper to taste
1/3 cup cooked rice noodles
spring onion shredded
1 carrot, finely grated
1 red bell pepper, seeded and julienned
1/2 green or yellow bell pepper, seeded and julienned
1/4 cup finely shredded or julienned cabbage ( I used Knol Knol instead)
1 cup trimmed snow pea pods
1 cup bean sprouts
4 7-inch square Springroll wrappers
(If you can't get egg roll wrappers, you can also use phyllo sheets. )
2 teaspoons olive or vegetable oil or melted butter
1 teaspoon Chinese noodles masala.
Preheat the oven to 200 degrees C.
In a large thick bottom pan. Heat oil and add ginger, salt, and minced garlic. Add the rice noodles, green onion, carrot, bell peppers, cabbage, , bean sprouts, toss well for the vegetables to mix. Add the soy sauce, salt and pepper and the Chinese noodles masala.
Place the phyllo wrappers on a clean dry work surface.
Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion. Combine the olive or vegetable oil and sesame oil ( I used melted butter ) slightly brush each spring roll with oil mixture and place on the prepared baking sheet.
Bake at 200 degrees C until the spring rolls are crisp for about 10 minutes;then turn and bake until crisp all over, about 7 to 10 more minutes.
Serve with Red chilli sauce with some Radish and Beetroot sticks.
Tuesday, 6 July 2010
I won't say mine is the best recipe but this is one of the simplest and easy to make recipe.
This is how I prepared it . I am writing the ingredients with the method so that it is easy to follow.
The Vegetable Sauce
2 tbsp of olive oil
2 cups of water
Gently stir the following into the sauce:
Reduce the heat and let the sauce simmer and adjust the seasonings while you prepare the pasta for layering.
Take a oven proof pan ( I used a 6 x 9) Borosil pan.Smear a little of butter all over the pan. Spread one cup of sauce as the first layer.Lay 4 pasta sheets on the layer of sauce. Spread a layer of grated cheese.Now pour another layer of Sauce, place 4 sheets of pasta on the sauce and spread the cheese. Pour the remaining sauce on top . sprinkle the remaining cheese and olives on the top. Cover the bowl with foil.Allow some space between foil and layers for the boiling sauce. (this can be frozen and baked another day too) .
Bake in a preheated for 25 minutes at 180 C .Remove the foil and bake uncovered for another 10 minutes.
Remove from oven and allow to cool .Serve hot.
Wednesday, 5 May 2010
Sabbasige palya (Sauteed Dill leaves with Onions)
This particular palya is a simple one with just two main ingredients... Onions and Dill leaves .
2 fresh bunches of abbasige soppu (dill leaves)
1 Onion (finely chopped)dry red chillies - 2
jeera/cumin seeds -one spoon
sasive/mustard seeds - 1 spoon
Ingu/asafoetida - one pinch
turmeric powder - one pinch
curry leaves - a sprig
oil to saute
and salt to taste.
Wash and chop the dill leaves very fine, strain and keep aside. In a pan, heat the oil and add mustard seeds. When they sputter add jeera, red chillies, asafoetida, turmeric powder and curry leaves. Add the chopped onions and saute for a few minutes. Then add the chopped Dill leaves , saute for a few minutes. Add salt to taste and mix properly.
Add a dash of lemon to enhance the taste. Serve with Rotis or Rice. Goes well with both.
I am sure you will like it too.
Tuesday, 16 March 2010
ಯುಗಾದಿ - Yugadi (also known as Ugadi) is the first day of the of the first month, the Chaitra, according to the Hindu (Lunar) calender.
In Karnataka and Andhra, the tender flowers of neem mixed with jaggery and mango slices are distributed on the occasion। The neem , extremely bitter in taste, and jaggery which is sweet and delicious, gives the different aspects of human life... joy and sorrow.... This is a message to accept both and try to overcome the difficulties of life with a positive not. It is exchanged among friends and relatives after a small pooja at home.I make it more tasty by adding some cashew nuts and raisins , kids like it better.
For the Stuffing:
6 cups of water
1 cup Arhar dal ( Tuvar dal, Split pigeon peas)
1 cup Sugar or Jaggery
Elaichi/Cardamom powder to taste
Freshly grated coconut ( optional and to taste)
For the covering:
1 cup all purpose flour.
1 pinch turmeric powder
1 cup oil.
Covering:Mix one cup of all purpose flour ( Maida) with a pinch of turmeric with a little water. The mixing is a bit tricky . Keep adding water little by little till the dough gets pliant. Cover and let it soak for about 2 to 3 hours. Then add two spoons of oil and make it more pliant to hold the stuffing and roll.
The stuffing (hoorana) : Boil 6 cups of water in a wide mouthed and heavy bottom vessel. Add a pinch of turmeric for the yellow colour. Add one cup of Dal in this boiling water and let it cook well ( but do not let it get soft. it such be cooked but a bit firm). Drain the water out and let the dal /lentil cool a bit and add the sugar or jaggery , whichever you wish, both have their own special taste. Add cardamom/Elaichi powder to taste and grind in a mixer to a paste consistency. This paste is lighter in colour.
Making the hoLige:
Take a small ball of the dough meant for covering and mould it in the shape of cup. Make a tiny ball of the hoorana (stuffing) and cover it well with the dough. Place this on a oil smeared thick plastic cover or butter paper add enough oil to roll them into thin rotis and roast on hot tawa adding as much oil required.
My grandmother would always make saaru out of the left over hoorana (stuffing) . Will post that recipe soon. Today the blogger isn't in a very amicable mood took me more than 5 hours to load these pictures .
Wishing you all a very happy new year...
Sunday, 14 February 2010
split black gram... urad dal - 1 cup(wash and soak for two hours and drained)
cumin seeds (jeera) - 1 spoon
Sieve the flour, salt and soda. Rub in ghee and knead the flour with water (just enough) to make a hard dough. Keep aside for 30 minutes. For the filling grind all the ingredients coarsely without much rather any water. Saute the ground filling in a tbsp of oil and keep aside.
Divide the dough into lemons sized balls...
Heat the oil in a kadai..roll out the fried balls into a little flat puris (not too thin) and fry till it is golden and crisp.
Imli ki chutney (tamarind chutney):
This sweet and sour chutney is tasty with almost any savoury snack.. specially with samosas and kachoris. Simple to make this chutney has a greater shelf life like the ketchups.
1/4 kgs Tamarind (Imli)
2 cups GratedJaggery (Gur)
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala
Add 3 cups of water to tamarind and bring to the flame and cook for 15 - 20 minutes.
Strain it and add the jaggery or sugar, cumin powder ,chilli powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery completely dissolves and the chutney gets to a thick liquid consistency. Add water to keep it in a liquid state
This Chutney thickens more on cooling so check for consistency when using the water.
Hoping to get a feedback about this when you try.
Tuesday, 12 January 2010
This season has been special as I have learnt to make the sakkare acchu finally, thanks to Aunt L and enjoyed a lot of unripe chickpea, known as soppina kadle kayi in kannada which is very delicious when tender (of course developed taste). I have made sure girls love it as much as I do. The menu on this festive day will be the traditional meal of sihi pongal and I will be making Soppin kadale kayi pulav, which I had tried a few day ago.
These beautiful and delicate Sakkare Acchu, literally meaning sugar moulds are typical of this festival and specially in Mysore during Sankranti festival.
Making the sugar moulds SAKKARE ACCHU is very easy, of course can master this art with a bit of practice.
3 cups of sugar
1/2 cup of milk
1/2 cup yogurt
food colours of your choice and
traditional moulds or candy moulds.
Mean while the moulds should be prepared. the wood moulds need to be soaked in water an hour before they are ready to be used.
Pour the syrup back in the pan and continue to boil until the mixture to a consistency called MUTTU PAKA in Kannada , muttu meaning a pearl. The syrup at this time will be thick and a droplet of it will stay put at one place when dropped and doesn't flow.
Leave it aside for 5 to 10 minutes and remove the moulds gently.Use a needle to move the delicate ends and open up with a knife.