Thursday, 30 May 2013

Eggless Pinacolada Doughnuts

This months challenge for the Eggless Bakers Group  came as a surprise because doughnuts was something which we love a lot and so I have made them at home before. So for the first time I felt confidant of myself .

The stuffed pinacolada doughnuts that I have made are my personal favorites . They taste just out of this world and so wanted to share this pleasure with you all.

For baking eggless I substituted eggs with curds this time and used 2 tbsp curds for 1 egg.

But as you all know that chocolate is an all time favourite with kids ( and  most of the adults too ) I made some with the chocolate glaze for my son , for whom chocolate is the ultimate and only flavour in the world worth enjoying.

Thanks gayathri  and jayanthi for such a wonderful experience.






Ingredients :

2 n  1/2 cups....................all purpose flour
1/2 tsp...............................dry active yeast
3 tbsp.............................sugar
1/3 cup .......................milk
2 tbsp..........................curds
2 tbsp.........................oil
1/ 2 tsp.......................vanilla essesnce
a pinch ......................salt
oil for deep frying


For the Pinacolada filling

1/2 cup...................canned pineapple ( chopped finely)
1/2 cup...................fresh grated coconut
2 tbsp.....................black currants ( chopped finely)
2tbsp.....................sugar






For Chocolate glaze :

50 gm .....................bitter chocolate slab ( I use Morde brand)
1 tsp.......................butter





Method :

In a bowl mix yeast, sugar, 2 tbsp curds and keep for 10  minutes.
Now add maida, vanilla essence , and salt to it and knead it well adding little milk at a time.
Continue till all the milk is over.
Add oil and knead well till the dough in non sticky.







Keep it in a greased bowl with a plastic wrapped for one hour .
The dough will almost be double in size.
Now  punch the air out and knead it again.
Divide the dough in two parts.



For the pinacolada doughnuts :

Now roll the other half dough into a thick round and cut with a big bottle lid .
Fill it with the pineapple mixture and make a ball.
Press the ball to make a shape of stuffed puri .














Deep fry these stuffed doughnuts in oil till golden brown in color.

Dust these doughnuts with powdered sugar.











For the chocolate coated doughnuts :

Take one part on a floured surface and roll a round of about 5 mm thick.
Cut with a bottle led and make small holes in middle with small lid.




Heat oil and deep fry these doughnut to a golden brown color.
Now for the chocolate glaze melt the chocolate slab with butter .





Dip the doughnuts in this glaze and let the chocolate set.




                                          













Tomato Chutney ( For Vegan Thursdays )

Today is the last thursday of the month and so the members of the Group Vegan Thursdays ( started by priya suresh ) will be posting a vegan recipe today.  We have decided to post a vegan recipe every first and last thursday of the month. Any one interested in joining can get more details here . This group has been started with a motive to make our food vegan i.e. totally free from any animal products.

For todays post I made this tomato chutney which is very versatile and can be easily stored for many weeks in the fridge without getting spoit. Many times we have extra tomatoes in the house which are ripening . This is the right time to use them in this sweet sour and spicy chutney which can be had with almost any snack or roti.

In winters when the tomatoes are red , juicy and cheap you can make this chutney in bulk and keep it.



Ingredients :

5 / 6..............................Tomatoes
1/2 tsp.........................fenugreek seeds (methi)
1/2 tsp.........................Mustard seeds (sarson)
1 /2 tsp.....................Cumin seeds (jeera)
1 tsp.........................Fennel seeds (saunf)
1 tsp........................Onion seeds (kalounji )
1/2 cup...................jaggery
1 tbsp......................chilly flakes
2 tbsp.....................oil
salt




Method :

Wash and cut the tomatoes into medium sized cubes.
Crush all the five seeds slightly . This together is called paanch poran masala.
In a pan heat oil and add the crushed seeds.
When they splutter , add the tomato cubes and stir for a while.
After 2 minutes add the jagerry , chilly flakes and salt .
Cook till the mixture becomes thick like a murabba or a sauce.
Cool and store in glass jar.
This stays well for almost a week if outside and upto a month in fridge.




You can check what the other members of the group made . The members are  1) Sangee 2) Manjula 3) Nalini 4) Vardhini 5) Viji 6) Divya 7) Priya 8)Nayana 9)Suji

Wednesday, 29 May 2013

Murg Methi Malai ( Chicken with fenugreek and creamy sauce )

Chicken is loved by almost all the non - vegetarians . It can be prepared in various ways and the list is endless.

 I also always end up making chicken in different ways as my family loves variety in food and there are only very few chicken recipes which I repeat again and again in my kitchen.

 One being this Murg Methi Malai and the other one is malwani-chicken-sagoti . As both the recipes are thoroughly enjoyed in my house.

Murg Methi Malai is a very flavorful dish with lovely aroma of methi and since it is very mildly spiced it is loved even by the kids. They just love the creamy texture and couldnt help but ask for more.

The chicken gets finished in no time along with the healthy methi which is full of calcium ( and which usually the moms try feeding their children without any success)

Try this unbelievably simple and tasty dish once and you will know what I am saying .

This dish tastes better with roti varieties rather than rice.

Sending this to Vijis - Show Your Style - Fenugreek





Ingredients :

1/2 Kg ..................chicken pieces
1 bunch.................methi leaves (fenugreek leaves)
2 ........................onions (finely chopped)
1 tbsp.................green chilly n garlic paste
2 tbsp...................cashews (soaked in warm water)
1tbsp..................khaskhas seeds (soaked in warm water
1 tsp...................garam masala ( only cloves, cardamom and cinnamon in 1 : 1 : 1 ratio)
1 tsp...................white pepper powder
2 tbsp..................fresh cream
2 tbsp..................butter
1 tbsp.................coriander leaves ( chopped)






Method : 

Clean and wash the chicken  and cut into desired pieces.
Pick and wash the methi leaves and cut them.
Add salt, chilly garlic paste , garam masala, pepper powder and marinate the chicken for 1 hour.
Grind cashew and poppy together to a smooth paste and keep aside.
Now heat butter in a pan and saute onions till golden .
Add chicken and stir fry till it is well coated with butter.
Now add methi leaves and again mix well .
Cover it with a lid and cook without adding water.
When almost cooked add cashew - poppy paste and fry well till again oil is separated.
Now add fresh cream and stir well and remove from fire.
Garnish with coriander leaves and serve with naan or rotis.


Peanuts and Chickpeas Salad

Our body needs protiens daily to function healthily. The protien need is more for pregnant ladies, for teenagers as well as growing children. We should try including proteins in a diet in one way or the other,

Today I made this delicious salad with peanuts and chickpeas to meet our todays protein quota. This salad tastes yummy and peanuts add that extra crunch to the salad . This salad goes well with rice or roti and a spicy gravy vegetable.

If on a diet make a meal of just this salad and some vegetable soup.

Sending this to events :

my-bowl-of-salad

cooking-with-seeds-peanuts

 Priyas healthy salads   at     themadscientistskitchen



Ingredients :

1/2 cup ................peanuts
1/2 cup................chickpeas
1.......................onion (chopped finely )
2tbsp................mint leaves (chopped)
2 tbsp................coriander leaves (chopped)
1/2 tsp................chilly flakes
1/2 tsp................oragano
1cup.......................thick curds
1tsp..........................sugar
salt




Method :

Soak peanuts and chickpeas separately n water for 6 to 8 hours.
Boil chickpeas in a pressure cooker.
Now mix everything except onions and keep in the fridge till serving time.
While serving add  the chopped onions and serve.






salad_bowl_ppt_background



Tuesday, 28 May 2013

Batatyache Upavasache Wade ( Potato Chutney Wada)

Today is Sankashti Chaturthi and as it has come on tuesday it is also called Angaraki ( a Special auspicious day for Sankashti) .

I and my husband fast every month for sankashti and so made these chutney stuffed potato wadas for the fast.

They are easy and fun to make and equally tasty.

As most of the people observe a fast on this day thought of sharing my recipe with all of you. You all will definitely love this delicious snack.








Ingredients :

4 to  5 ..........................Pototoes ( Boiled )
1 and 1/2 cup................Shingada  Atta ( Water cress flour)
a small bunch .................coriander leaves
5 to 6 ..........................green chillies
1 /2 cup........................grated coconut
2 tsp..........................lemon juice
1 tsp........................sugar
salt
oil to fry

Method :

Remove the skin of the boiled potatoes and mash them.
Add the shingada flour and knead a soft but firm dough.
Now grind the coriander leaves, chillies and coconut adding very little or no water at all.
Add salt , sugar and lemon juice to it.
Take a ball of the kneaded dough and make a depression in it.





Now fill them with a spoonful of green chutney.
Close it from all sides and deep fry in the oil.
Serve with  sweet-tamarind-chutney and curds if you are having a fast.






Paneer And Corn Pizza ( for the Potluck Cyberstyle)


Today is 28th of the month and so its time to post our partners recipe for the Potluck Cyberstyle a wonderful theme started by Jagruti at jcookingodyssey

This month I was paired with Shama and so prepared her Paneer and Corn Pizza ,which was a huge hit at home. Needless to say we all thoroughly enjoyed it .

Thanks Shama for this wonderful experience.






Ingredients :

2 cups................maida
1/2 cup.............warm water
2 tsps...............Active dry yeast
1/2 tsp............salt
1tsp..............sugar
2tsp.............oil


For the toppings :

100 gm.................cottage cheese cubes(paneer )
1.......................capsicum (cubed)
4 tsbp.................american corn (boiled)
1.......................onion ( sliced)
1/2 cup..............grated mozarella cheese

For the sauce :

1 cup ..............tomato puree
1tsp..............garlic crushed
1 tsp.............oragano
1tsp.............pepper powder
1/2 tsp.............sugar
salt






Method :

For the sauce :

Heat oil add crushed garlic and when it becomes golden brown add tomato puree.
Add all the other ingredients for sauce and stir till the sauce thickens.
Remove from the fire and cool it.

For the Base :

In a bowl mix yeast, sugar and warm water and keep aside for 10 mintues.
Add maida and salt and knead the dough very well till soft and elastic ( for about 10 mintues)
Apply oil and keep it in a greased bowl covered with plastic wrap.
After about 50 mintues the dough will double up in volume.
Take it on a floured surface and roll into a pizza base .
Spread the sauce , and the toppings and the grated cheese.
Bake the pizza in a preheated oven (180 degrees) for 8 mintues and then at 150 degrees for further 10 mintues.


Monday, 27 May 2013

Tadgole ani Shahale Icecream ( Ice Apples And Tender Coconut Icecream)

Icecreams and Summers are almost synonymous but still I couldnt make any other variety of icecream other than the below one. The reason being everyone in the family having cough and cold and so finally when all are back to normal decided to make this icecream as the summers in Mumbai are about to end .

The Ice apples and tender coconut give this icecream a very delicate flavour which was loved by all.
I also kept some chunky pieces of fruits in the icecream which tasted super yummy while eating .

Though unfortunately my icecream remained in the freezer for almost 3 to 4 days and so became rock hard. As I couldnt scoop it out I had to cut it and serve the slices.

Sending this to

kids-delight   at   nivedhanams 

 foodabulous-fest-celebrate-april at dailychoresrecorded

Only chilled or frozen desserts   at cooking-goodfood  






Ingredients :

6...................Tadgole (Iceapples)
2.................Shahale (Tender coconuts)
1 litre.............milk
3/4 cup..........sugar
1 cup...............fresh cream
5 tbsp............milk powder(Nestle)




Method :

Gently remove the skin of the ice apples ( If done carelessly you may lose the water inside which is very tasty and sweet)
Remove the malai from tender coconuts and also keep the water .
Cut two iceapples and half cup malai in small pieces and keep aside.
Grind the remaining iceapples and malai along with little coconut water.
Now reduce 1 litre milk to almost 1/2 litre on medium gas stirring occasionally and taking care not to burn.
Remove from fire.
When still hot mix the milk powder in little coconut water to make a thick mixture and add it to the milk.
Let this cool completely and then add the fresh cream and mix well.
Now add the cut pieces of iceapples and malai.
Pour this mixture in a rectangular aluminium container and keep it in freezer for 2 to 3 hours.
Take out the container and slightly mash the mixture with a fork and return the container to the freezer.
Repeat this one more time and then freeze it till done.
Serve plain or with any citrus fruit sauce.
I served it with blueberry sauce.

Blueberry Sauce :

2 tbsp...................dried blueberries (soaked in water for 2 hours)
2 tbsp...................sugar
1tsp.......................cornflour
2 tbsp...................water

Method : 

Mash the soaked blueberries.
Add 1 tbsp water and sugar and keep it on slow flame.
Dissolve cornflour in 1 tbsp water .
When the sugar in blueberry dissolves add the cornflour mixture and stir till the sauce is thick and shiny.




Kids delight



Monthly Event+ Giveaway



only dessert


Dudhi Barfee ( Bottle Gourd Sweet Squares)

Last week when I went to the mall the freshest and to be very frank the most reasonable priced  vegetable available was the bottle gourd. I just couldnt control myself and bought 2 bottle gourds. One I used for making normal vegetable but I still had the other one and so I planned making dudhi barfee out of it.

Usually I dont have the patience to make barfee as it requires stirring continuously for a long time and so I end up making dudhi halwa which is an alltime favourite in our house.

But then I wanted to try something new and so made two different flavours. One with the Kairi (raw mango flavour ) and one with Gulkand ( Rose flavour). Though both the barfies turned out to be awesome I personally liked the gulkand variety more .

Linking this to  Vijis -  SYS - Bottle Gourd  
                     kids-delight   at   nivedhanams
     foodabulous-fest-celebrate-april at dailychoresrecorded

So here is the recipe for both the varieties :






Ingredients :

4 cups .......................Grated bottle gourd ( peel the skin and deseeded)
3 cups .......................Mawa
3 cups .......................Sugar
1 cup..........................milk powder ( Nestle)
1 cup .......................Grated Raw mango ( peel the skin and remove the seed)
2 tbsp........................Gulkand
1tbsp........................ghee
few drops .................green food colour
few drops..................pink food colour
1 tbsp......................cardomom powder
1tsp..........................almond slivers
1tsp..........................pistachio slivers


Method :

Crumble the mawa and stir fry it in a non stick pan till it gives out nice aroma.
Remove it in a plate and keep for further use.
Now in a same a non stick pan heat ghee and stir fry the bottle gourd till the raw smell goes away.
Add sugar and continue stirring.
First the sugar will melt and the mixture will become watery.
Continue stirring on a medium flame till almost all the water evaporates .





The mixture will start leaving the pan.
Now add the crumbled and stir fried mawa and againg stir contiuously.
Now divide the mixture into two portions.
To one add the grated kairi and green food colour and stir .
When mixture becomes almost dry and leaves the side add 1/2 cup milk powder .
Mix well and spread the mixture on a greased plate.
Sprinkle cardamom powder and almond slivers and keep in the fridge for 6 to 8 hours.
To the remaining half portion add Gulkand and pink food colour .
Stir and when dry add milk powder and mix well.
Spread on a greased plate and sprinkle pistachil slices and refrigerate for 6 to 8 hours.





Now the barfi will be hard enough .
Cut into desired shapes.
Keep it in the fridge or it will become soft.
It stays well for almost a week.







Kids delight






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Saturday, 25 May 2013

Ambe Sasam ( Mango Sasam )

In summer you start getting mangoes of different varieties and tastes. Though mangoes like Alphonso are popular world wide due to its taste , there are other lesser known varieties which are equally interesting and are relished by locals .

 Other than Kesar, Neelam, Totapuri and Dasheri there are also mangoes like Ishaaddt which are very famous in North Karnataka . I have seen my parents and in-laws dying to eat this variety as they feel that without eating Ishaaddt during the season they have not eaten real mangoes.

Then there is Payari which is used in making Aamras as it is very juicy.

 There is also a small variety of local mangoes called Ghota ( in Marathi or Konkani) which are used to make cooked varieties of mangoes or eaten just like that.

Today I have made this mango sasav with this Ghota variety .Hope you all like the recipe.



Ingredients :

6.................ripe mangoes (preferably small and juicy ones)
1 1/2 cups............grated fresh coconut
1 tbsp.................red chilly powder
1 tbsp................mustard seeds
2 to 3 tbsp..........jaggery
salt

For tempering 

1 tsp....................mustard seeds
1 sprig ...............curry leaves
2 /3..................broken pieces of red chillies
1/2 tsp..............asefoetida (hing)




Method :

Wash and peel the skin of the mangoes.
Mash them a bit so make them mushy and juicy.
Heat a small pan and add the mustard seeds without any oil.
After a while they will start spluttering and turning somewhat whitish in colour.
When the spluttering sound stops remove from the gas.
Add these seeds to coconut along with chilly powder and grind to a paste.
Mix this paste to the mashed mangoes , add jagerry and salt according to your taste.
Heat 1 tsp coconut oil in a small vessel.
When hot add mustard seeds, curry leaves, broken chillies and hing.
Add the tempering to the sasam.
Delicious and fingerlicking sasam is ready to be served.
Serve it with rotis or with plain rice and mango pickle.


Linking this Mango Delight to following events :

mango-delights at kausers-kitchen 

walk-through-memory-lane-april at nivedhanams

foodabulous-fest-celebrate-april at dailychoresrecorded 















Monthly Event+ Giveaway

Friday, 24 May 2013

Daal with Methi Balls

 Daals and Pulses should form an inevitable part of our diet as they are rich sources of proteins and amino acids which our body needs on a daily basis. Daal rice is a regular diet in majority of Indian homes . I think many people make daal at least once in a week and so every time making daal in different ways is a real challenge for us. I usually try different masalas as well as sometimes even use some vegetables to enhance or change the taste of daal.

Few days back I was planning to make some methi muthiyas when  I just decided to keep little of that muthia mix aside to make daal the next day.  I also added goda masala which I had and some peanuts for added  nutrition and crunch. 


The resulting daal was very yummy with a nice methi flavor and was savoured by us all with hot rice and fish fry.






Ingredients :

1/2 cup ................Methi ball mix (recipe here )
1/2 cup.................peanuts
1 n 1/2 cup...................Tuvar Daal
1 tsp.....................Goda masala
1 tsp....................jaggery
2 to 3..................kokam ( aamsul)
salt

Tempering :

1/2 tsp.................mustard seeds
1/4 tsp................asefoetida
2 to 3 ...............dry red chillies ( broken pieces )
2 tsbp....................curry leaves ( chopped)
2 tsbp..................ghee





Method :

Wash and cook tuvar daal in pressure cooker till done.
In the meanwhile boil water in a vessel and add marble sized methi balls in boiling water.
First they will sink to bottom but when they are cooked they will rise up.
Now also add the peanuts and cook further for 5 minutes.
Remove the daal from cooker and add the methi balls and peanuts along with the cooked water.
Add masala, jaggery, kokam and salt and cook for 5 minutes.
Heat ghee in a tempering vessel.
When hot add mustard seeds, chilly pieces, curry leaves and hing and add this to daal.
Serve with hot rice.

Linking this to

cooking-with-seeds-peanuts



 Viji for the SYS event-May




Methi Muthias

Methi or Fenugreek is a very rich source of calcium and should be included regularly in our diet. Though due to its somewhat bitter taste many people avoid eating this vegetable.

 But if included in dishes like dosas, muthias, parathas and puris I think hardly anyone will be able to stay away from it.

So start making use of this vegetable in your daily diet regularly.

To start with make these simple and healthy muthias for breakfast and start your day with a shot of calcium.





Ingredients :

1 bunch .....................methi leaves ( fenugreek)
1/2 cup ......................dry roasted oats ( powdered)
1 cup.......................besan
1tsp.........................baking powder
1 pinch...................baking soda
1 tbsp........................ginger garlic paste
1tbsp..........................dhana jeera powder
1tbsp.........................green chilly paste
1tsp...........................haldi powder
salt
water


Method :

Wash and pick the leaves of methi .
Cut them and add all the above ingredients.
Knead a firm but soft dough using little or no water at all.
Make small elongated balls and steam them in a pressure cooker without pressure for 20 minutes.
Prepare a tempering with oil , mustard seeds and sesame seeds and pour over the steamed muthias.
Serve hot with chutmey or a ketchup.


Sending this to :

Viji for the SYS event-May




Thursday, 23 May 2013

Rawa Idli

I regularly make idlis for breakfast yet have not posted a single variety on my blog.Though Idlis and Dosas are one of the most nutritious food and also the main breakfast item for almost all South Indians , the mornings are very busy with making breakfast and preparing the tiffins and so no time for clicks.

That is when I decided to make these instant rawa idlis for dinner one night , so that I also can take the pictures for posting. So here is the recipe for these easy to make but delicious idlis which can be made without fermentation.

Since they are made of rawa they are very light and can be easily digested. These idlis are also ideal for diabetic patients or weight watchers who are advised to avoid rice in their diet.





Ingredients :

2 cups .........................Rawa (semolina)
2tsp.........................coconut oil
1 tsp.......................channa daal
1 tsp......................urad daal
1tsp......................mustard seeds
1tbsp....................grated ginger
1tbsp....................green chilly (finely chopped)
10 to 15...............curry leaves (finely chopped)
2 to 3 tbsp.............coriander leaves (finely chopped)
1/2 tsp..................hing (asefoetida)
1 cup...................curd
1cup ....................water
1 tbsp.................eno powder (or 1/4 tsp baking soda)
salt




Method :

In a pan heat oil and add the mustard seeds.
When they splutter add urad daal and chana daal.
Now add hing,curry leaves, ginger and chillies and switch off the gas.
Add rawa , coriander leaves, curd , water , salt and mix well.
Add the eno powder or baking soda and mix again.
The consistency of the batter should be thick like for our normal idlis.
In a presure cooker add water and heat it.
In the meanwhile grease the idli maker and pour the batter in the moulds.
Cook without the pressure for 15 to 20 minutes.
Serve hot with chutney and sambhar.



Tuesday, 21 May 2013

Nutty Butter Pulav

Sometimes you are tired and dont want to spend hours in the kitchen but still dont want to compromise on the delicious food that you are used to having on weekends. ( i.e . something different and special ).

Same thing happened with me on the last weekend .I wanted to make something simple but different for our Sunday meal , and while searching the various sites came across this lovely blog   maayeka  by Anjanaji .

She has so many lovely recipes of rice as well as other dishes that I first couldnt decide which recipe to try . But then this wonderful  pulav  recipe simple yet flavorful cought my attention and I decided to try it. You can get the original recipe from   here

The only change which I made in the recipe was adding chilly flakes and little sambhar masala as we like our food little spicy. And the result was this awesome pulav , so flavorful that you can even have it just plain without any side dish.

Though we had it with  a simple raita and achar.

Thanks Anjana Didi for sharing such a lovely recipe.


Ingredients :

2 cups .........................Basmati rice
4 cups ............................water
3 tbsp.......................butter ( I used Amul butter )
1tsp........................mustard seeds
1/2 tsp.....................urad daal
1/2 tsp...................chana daal
1tbsp......................chilly flakes
1tbsp.....................sambhar masala ( I used Sakthi brand)
1 tbsp.......................cashewnuts
1 tbsp.......................walnuts
2 tbsp.......................sesame seeds
1/4 cup....................peanuts
salt





Method :

Heat the ghee and fry peanuts, cashews and walnuts separately till golden .
Remove and keep them aside.
Keep the water to heat .
Now heat the remaining ghee and add mustard seeds, urad daal and chana daal.
When they crackle add the chilly flakes and washed and drained rice.
Stir till the rice grains are well coated with ghee say about 5 to 8 minutes.
Add 4 cups warm water, salt and sambar masala and mix well.
Keep few cashews and walnuts aside for garnishing.
Now add the roughly crushed sesame seeds, fried peanuts and remaingin cashews and walnuts.
Adjust the salt, cover the lid of the pan and lover the flame.
Cook on slow flame till done .
Serve hot with raita , papad or any side dish of your choice.

This butter rice is so aromatic and delicious that you can just have it warm as it is.

Linking this to :

cooking-with-seeds-peanuts