Friday, 31 December 2010
Thursday, 30 December 2010
500gms yam cut into cubes
5-6 garlic cloves
3-4 green chilies
an inch of ginger
a very small bunch of cilantro
1/2 tsp cumin seeds
2-3 tsp lemon juice
2-3 tsp cumin pwd
4 tsp coriander pwd
1/2 tsp garam masala
1 tsp red chili pwd
salt to taste
Sending this to WYF : Light Meal hosted by EC at Simple Indian Food
Kids Delight hosted by Srivalli.
Tuesday, 28 December 2010
What is Arbi?
Thursday, 23 December 2010
Wednesday, 22 December 2010
15gms/1-1/2 tbsp Yeast
1/2 cup water
1/2 cup warm milk
50 gms sugar
20 gms butter
1 tsp salt
50 gms butter icing
about 100 gms tuti-fruti
sugar syrup 1/8 cup
Warm the water and dissolve 50gms sugar into it and then add the yeast, wait till it froths.
Take the dough and make a well in the centre and add the yeast and knead the dough. Later use the milk to knead the dough. Mix properly.
Cream the 20gms butter and salt together and then knead the dough into the butter. Knead for about 8-10 mins, till a soft and elastic dough is formed.
Oil a bowl and keep the dough in that, cover with a cling film and let the dough rise to double it’s volume.
Punch down the dough and divide it into two parts.
Flour the platform and roll half the part into a square shape of 1/4 inch thickness.
Apply half the butter icing and spread half the tuti fruti and roll the dough. For the butter icing cream 40gms white butter with 2-3 tbsp icing sugar.
Cut it into 6 equal pieces.
Repeat the procedure with the remaining dough.
Arrange the cut pieces in a greased square dish and let the buns rise again for 15-20 mins. Keep the buns covered with a cling film.
Preheat the oven at 200C and bake the buns for 15-20 mins.
Cool and then using a brush apply sugar syrup on them. The syrup provides a glaze to the buns. For the sugar syrup boil 5tbsp water with 4tsp sugar for 3-4 minutes.
This recipe goes to Champa's Bake off, yeastspotting.
Tuesday, 21 December 2010
I will be off to attend wedding of two of my cousins in a few days, so last few days were busy getting ready for that and at the same time in this hustle bustle I was also awaiting to welcome my brother’s family especially my nephew. Sadly they could not make it because of the snow and flight cancellations. I had planned to make their favorite things when they came but my all plans went in vain. After a much wait I decided to to clear up the refrigerator as it will be only after about two weeks that I will return home.
Today is a special day as I become an year older. At this juncture of life am surely not inclined to big celebrations but I would love to pamper my taste buds. I do not have a sweet tooth so my way to treat myself will surely be making a savory.
As you all know I am very fond of Kebabs, especially the seekh kebabs and after watching Jaynandan make those beautiful Seekh Kebabs in Master Chef I was too tempted to make a new version again.
I had some green and yellow zucchini to finish and I also had some kidney beans, so I thought to blend both the flavors and concoct a new kebab. I was extremely skeptical how it would taste.. all my nervousness was kept aside the minute kido tasted and gave a thumbs up.
Do try this, it’s worth trying as it has very simple ingredients with high nutrient value which give very earthy flavors on mixing.
a cup of boiled kidney beans
1-1/2 yellow zucchini grated
1/4 green zucchini grated
2 medium potatoes grated
1/4 cup bread crumbs
1-1/2 tsp red chili pwd
3 garlic pods
1 tsp oregano
salt to taste
2 onions chopped and lightly fried
satay sticks for making kebabs
oil for cooking
Soak the satay sticks in water for half an hour.
Saute the grated zucchinis in a little oil with a little salt till it’s water dries up.
In a food processor using the chopping attachment mix the kidney beans, potatoes, onions, zucchini, bread crumbs and spices. The resultant mix should be soft to hand and not very hard, taking this precaution is extremely essential to keep the kebabs soft. To read in detail how to make the seekh please read this post.
Take small portion of the mix and spread it on the satay sticks.
Grease the grill plate and grill the kebabs on it from all the sides.
Serve it with some curd and green chutney dip.
Monday, 20 December 2010
My kids love stuffed parathas and I have always seen them overeating whenever I serve them hot parathas and the mother in me is always pleased when my skinny kids overindulge themselves and in winter hot food is all what you want. I also make the stuffed methi/fenugreek parathas in winter which is one of the most popular recipes in my blog.
This paratha is another attempt to introduce the greens in our diet.We all love fenugreek and we adore the potatoes so thought of combining them. While I made the filling the younger one kept poking his nose in the kitchen, he was very happy to see that I mashed the potatoes and added spices to it, he realized that there’s aloo paratha coming his way. He readily went and laid the plates on the table and when he came again in the kitchen to pick up the glasses, he was very upset to see that I mixed greens in the potato filling. I was a little dubious that he might not eat it but then he asked me again, will this taste good? I said yes, this will taste even better. True to what I said, both my kids savored the hot parathas and I had to actually stop my younger one from eating, realizing he might upset his stomach by excessive indulgence.
For Potato-Fenugreek Filling
5-6 medium sized boiled and peeled potatoes
a bunch of fenugreek leaves, washed and chopped
1 tbsp roasted cumin pwd
1/2 tsp garam masala
1 tbsp anardana pwd
1/2 tsp rock salt
salt to taste
to make a paste of
4-5 green chilies
an inch piece ginger
a handful of coriander
3-4 garlic pods
For the dough
about 3 cups whole wheat flour
3 tsp carom seeds
1 tsp salt
water for kneading
oil for shallow frying
and for cooking
Mix all the ingredients under dough and knead a firm dough.
Heat a teaspoon of oil and saute the chopped fenugreek leaves and sprinkle some salt, let the leaves lose water and reduce in volume. Cool it.
Grate the potatoes and add the fenugreek leaves, the paste, garam masala, salt, rock salt, anardana and roasted cumin pwd and make the filling.
Take a large marble size dough and put almost double the volume of filling into it and make a ball.
Roll the paratha using dry flour and then roast it on a hot griddle and then apply a teaspoon of oil on either side and fry the paratha.
Serve hot with yogurt, butter and pickle.
Friday, 17 December 2010
oil for frying
Mix all ingredients to make a thick batter and let it stand for 15-20 mins. The milk makes the fritters light, it was my personal choice of using it one can make the batter with water also.
Heat oil on a medium low flame and using hand put small portions for deep frying. Fry till golden brown and crisp and remove on a kitchen towel.
Serve hot with green chutney or tomato sauce.
I am sending this preparation to My event ‘ONLY’- Greens hosted by Saraswathi at Sara’s Corner. and to Dish Name Starts With D hosted by Akila. Sending it to my event ‘Only’ Street Foods of The World hosted by Archana of Mad Scientist’s Kitchen.
Monday, 13 December 2010
Tuesday, 7 December 2010
Today I share a quick version of Pasta which I cooked in the microwave and was ready to be served in fifteen minutes. It’s a perfect delight for kids and is loaded with veggies. Yes, you got me right, this version was again made so that the junior gets his dose of veggies which he conveniently wants to miss out, but surely not this time again. He had loved the Italian Veggie Squares and now this pasta was a feast again and Mommy was surely delighted to see him gobble up the entire bowl.
I am surely going to make this again for his lunch box as this method does not need to cook the pasta and the sauce separately. It is filling and nutritious too. I have used a dino shaped pasta but one is free to use pasta of their choice.
about cup and a half of pasta
5-6 tbsp chopped french beans
5-6 tbsp chopped carrot
5-6 spinach leaves chopped
a few tbsp of red and yellow capsicum cubed
3 spoons of cornstarch
150-200 ml fresh cream
1/4 tsp garlic pwd
1-2 tsp white pepper pwd
salt to taste
Take pasta and the chopped beans and carrot in a microwave safe bowl and pour enough water that all the ingredients are immersed in it. Add salt to taste and cook on a 100% micro for about 8-10 minutes or till the pasta is done. Mine was done in 8 mins.
Now add the chopped spinach and capsicum to the pasta.
In the cream mix the white pepper, garlic and corn starch and mix.
Add the veggie-pasta mix to the cream and check the salt.
Cook on 100% microwave again for 3-4 minutes or more till the sauce thickens. One can also add cheese at this stage but I did not find it’s requirement as the cream helped.
Garnish with chopped chives and coloured capsicum.