Monday, March 31, 2014

Bhindi masala / Vendakkai masala


Bhindi masala

Ingredients (serves for 2)


Ladys finger (okra / bhindi) - 15 - 20 nos
onion - 1
tomato - 1/2
amchoor powder / dry mango powder - 1/2 tsp
ginger garlic paste - 1/2 tsp
coriander powder -  1 tsp
garam masala - 1/2 tsp
red chili powder - 3/4 tsp
salt - as needed
cumin seeds - 1 tsp
oil - 2 tsp


Method:


  • cut ladys finger to small pieces. chop onion and tomato. Keep it aside.
  • heat a vessel with 1 tsp of oil and shallow fry the ladys finger with little salt. Fry till it becomes soft. keep it aside
  • You can also cook the ladys finger in microwave for 3 - 4 mins instead of shallow frying 
  • in the same vessel, add 1 tsp of oil
  • add cumin seeds. Once it splutters, add chopped onion and fry till it becomes transparent
  • add ginger garlic paste and saute till the raw smell goes off. 
  • add the cooked ladys finger pieces and mix well
  • add dry mango powder, coriander powder, red chili powder, salt and garam masala
  • mix well for 2 - 3 mins and then add chopped tomato
  • cook covered for 4 - 5 mins
  • when the tomatoes become mushy and the masala smell is gone, switch off the flame
  • serve as side dish for roti, chappathi or any rice varieties.


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Friday, March 28, 2014

Creamy corn stir fry


Creamy corn stir fry


Ingredients 

fresh corn - 1 cup
onion - 1 (white onion preferably)
salt - as needed
fresh cream - 1 tablespoon
cheese - 1 tablespoon
pepper powder - 1/2 tsp
milk - 1/2 cup
olive oil - 2 tsp


Method:


  • chop onion
  • heat oil in a vessel and saute chopped onion till it becomes translucent
  • add corn and saute well for 5 - 8 mins
  • add milk and cook covered till milk evaporates
     
  • add salt and pepper powder . Mix well.
  • add fresh cream and cheese. Saute till cheese melts.Switch off the flame
  • Original recipe had green chili. I replace that with pepper powder as the flavor is good and we don't have to take out the green chili while eating. 
I got this recipe from Nayana's blog as a part of Potluck party, Cyber style challange organized by Jagruti.



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Monday, March 24, 2014

Orange pound cake


Orange pound cake




Ingredients (makes one loaf)


butter - 1/2 cup (1 cup size = 235 ml)
granulated sugar - 1 cup
eggs - 2
orange zest - 40 ml (taken out of 6 clementines, zest is the outer peel of the fruit, no white pith attached. You can remove the zest from the fruit using shredder)
flour - 1 1/2 cup
baking powder - 1/4 tsp
baking soda - 1/4 tsp
vanilla extract - 1 tsp
orange juice - 40 ml
buttermilk - 90 ml
salt - 1/2 tsp


For the syrup:

orange juice - 1/4 cup
sugar - 1/4 cup


Method:


  • Grease the surface of the baking loaf pan with butter and line the bottom with parchment paper
  • cream the butter and 1 cup of granulated sugar in a bowl by using whisk or with an electric mixer for about 4 - 5 mins until it becomes light and fluffy
  • beat 2 eggs and add it to the butter mixture. 
  • add orange zest and mix everything together
  • in another bowl, sift together the flour, baking soda, baking powder and salt
  • add orange juice, butter milk and vanilla extract to the flour and mix well
  • pour this mixture to the bowl having butter and eggs
  • mix well for few mins
  • pour the batter in the baking pan and smooth the tops
  • preheat the oven to 350 degrees for 5 mins and then place the baking pan inside.
  • Bake it for 45 minutes to 1 hour until tooth pick comes out clean when you insert it in the cake
  • while baking the cake, we can prepare the syrup. Mix 1/4 cup of orange juice and 1/4 cup of sugar in a vessel and heat it in low flame until sugar dissolves. Keep it aside
  • once the cake is ready, take it out of the oven and let it rest in the baking pan for 10 mins
  • take it out of the pan and cool it in a wire rack for few more mins
  • Finally, spoon the orange syrup over the cake and let it cool completely
     
  • make slices and enjoy eating the delicious orange cake.


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Tuesday, March 18, 2014

Lemon rice - quick recipe


lemon rice

Ingredients (serves for 1)

cooked rice - 2 cups (1 cup size = 150 ml)
oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
channa dal / gram dal - 2 tsp
peanuts - 1 tablespoon (optional)
curry leaves - few
green chili - 2
red chili - 2
asafoetida - a pinch
turmeric powder - 1/4 tsp
lemon juice - 20 ml ( taken out of half lemon)
salt - as needed

Method:


  • slit the green chilies and cut the red chilies to half
  • heat a vessel with oil and add mustard seeds, urad dal, channa dal, peanuts and curry leaves
  • once the mustard seed splutters, add asafoetida, green chili and red chili
  • saute it for a minute and then add turmeric powder
  • add the lemon juice, salt. mix well and then add cooked rice
  • mix well for 2 mins and then switch off the flame
  • serve with pappad, pickle and any stir fried vegetable.


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Friday, March 14, 2014

Puran poli / Poli


poli


Ingredients (makes 6 poli )

For sweet pooranam (stuffing) :

gram dal - 1/2 cup (1 cup size= 150 ml)
jaggery - 1 cup (crushed)
elachi - 2
grated coconut - 1/2 cup


For poli :

All-purpose flour - 1 cup (1 cup size = 235 ml)
oil / ghee - 4 - 5 tblsp
luke warm milk - as needed
salt - as needed



Method:


  • pressure cook gram dal for 3 whistles
  • grind the cooked dal  coarsely. Don't grind it to a smooth paste.
  • heat a heavy bottomed vessel and add jaggery
  • add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
  • when the jaggery gets dissolved, filter the liquid to remove residue.
     
  • pour the filtered jaggery liquid in the vessel and let it boil for few mins
  • when it becomes frothy, add the grounded dal and grated coconut. 
     
  • crush the elachi and add it to the mixture
  • mix well and stir continuously till the mixture doesn't stick to the kadai
     
  • cool the mixture and make it into small balls.
  • you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making suzhiyan and kozhukattai.
  • mix salt and flour well
  • add oil and luke warm milk and make a smooth dough like chappathi dough
  • keep it covered for 2 - 3 hours
  • make equal sized balls of pooranam and dough
  • roll the dough ball to make thick circle
  • keep one pooranam ball, cover it with the dough and form it like a ball again
     

  • dust some flour and roll it into thin flat round
     
  • heat a pan, sprinkle some oil and cook the poli in medium flame on both sides till brown spots appear
  • serve hot
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