A Break

Both my desktop and laptop computers went down one after another. I have managed to type this up from my mobile phone. Those who miss my posts(!), please expect delays.

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Eggless Marble Cake (Microwave Version)

Ingredients:
Flour - 1 cup
Sugar (powdered) - 1/2 cup (or as per taste)
Milk - 3/4 cup
Butter - 3 tbsp.
Baking powder - 1 1/2 tsp.
Cocoa powder - 3/4 tbsp.
Drinking chocolate powder - 1 tbsp.
Vanilla essence - 1/2 tsp.
Butter - 1 3/4 to 2 tbsp. (to melt chocolates)

Method:
Sieve flour and baking powder together 4 times.
Cream sugar and 3 tbsp of butter till they turn light and fluffy.
Add lukewarm milk, flour gradually and mix with a electric hand-mixer.
Combine the vanilla essence.
In another microwave bowl, add butter and melt butter on microwave high for 30 seconds.
Mix cocoa and drinking chocolate with melted butter.
Pour quarter batter in a micro container and on the top add 1 tbsp. of chocolate mix.
Again add little batter, chocolate mix and continue the process till you finish the batter and the choco mix.
Roughly mix with the help of a tooth pick.
Micro high for 5 minutes.
Let it stand in microwave for another 5 minutes (no cooking).
Remove the container and let it rest for 5 minutes.
Enjoy the cake immediately, as the cake dries fast.
Note: Butter the container before pouring the batter.

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Carrot Halwa with Nuts (Microwave Version)

Ingredients:
Carrots - 400 gm (grated)
Fresh cream - 400 gm
Sugar - 3/4 cup
Cahewnuts and almonds - 1/4 cup (mixed)
Ground green cardamoms - 1 tsp.
Almonds and pistachios - 2 tsp. (chopped)


Method:
Take carrot, cream and sugar in a casserole. Microwave high for 5 minutes. Stir in between.
Now microwave high for 20 minutes by stirring in between every 3 to 4 minutes until liquid is almost evaporated.
Blanch almonds and chop both almonds and cashewnuts.
Add the nuts and ground cardamom. Microwave medium for 4 minutes.
Take out and spread out in a serving plate.
Garnish with chopped almonds and pistachios.
Serve warm or chilled.

Sent off to Priya's "CWS-Cardamom Seeds" and "MEC-Kids Party Food" (hosted by asankhana and started by Srivalli).

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Beans Pakodi Kura/French Beans Fritters Stir-Fry, Dondakaaya Vepudu/Ivy Gourd Fry, Gutti Dondakaaya/Stuffed Ivy Gourd (T&T- Sailu's Kitchen)

Here is the original recipe.

French Beans Fritters Stir Fry

Ingredients:
French beans - 1/4 kg (cut into 1/2 inch pieces)
Oil (for deep frying)

For coating:
Bengal gram flour/ Besan - 3 tbsp.
Cornflour - 1 1/2 tbsp.
Red chilli powder - 1/4 tsp.
Ginger-Garlic paste - 1/2 tsp.
Salt (to taste)

Seasoning:
Onion (small) - 1 (chopped)
Red chilli powder - a pinch
Ginger - 1/2 tsp. (chopped)
Garlic - 3/4 tsp. (finely chopped)
Green chillies - 2 (chopped)
Curry leaves - 2 sprigs
Oil - 2 tsp.
Coriander powder - 3/4 tsp.

Method:
In a vessel add chopped beans and the coating ingredients. Sprinkle little water and combine well. Only a little water is required.
Heat oil for deep frying.
Slowly drop the beans coated with batter and fry them in medium or medium-low flame till they turn golden colour. Remove and keep aside.
Heat oil in a pan. Add ginger and garlic and sauté for a minute.
Add green chillies and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté till onions change colour.
Add chilli powder and crispy beans and stir fry on high flame.
Finally add the coriander powder and toss.
Serve as a snack or as a side dish for rasam rice or sambar rice.
My family finished this dish as a snack.

Ivy Gourd fry
Here is the original recipe.

Ingredients:
Ivy gourd/Kovakkai - 1/4 kg

For Stuffing:
Onions - 2 (finely chopped)
Ginger-Garlic paste - 1 tsp.
Chilli powder - 1 tsp.
Coriander powder - 3/4 tsp.
Fennel powder - 1/4 tsp.
Peanuts - 1 1/4 tbsp. (coarsely powdered)
Coriander leaves - 1 tbsp.
Salt

Seasoning:
Mustard seeds - 1 tsp.
Cinnamon Stick - 1 inch
Black gram dal - 1 tbsp.
Fresh curry leaves

Method:
Trim the ends of ivy gourds and slit till three-fourth of the gourds.
Mix all stuffing ingredients in a vessel and stuff them in the ivy gourds.
Heat oil in a pan and add the mustard seeds and allow them to crackle.
Now add the urad dal, cinnamon stick and curry leaves. Sauté for a few seconds.
Add the stuffed ivy gourd, left over stuffing and start to cook for 4-6 minutes by stirring every 2 minutes.
Reduce the flame and cover it with a lid. Stir once in a while. This process will continue for 15 to 20 minutes. Remove the lid and continue to cook for few minutes till tender. It will be little bit crunchy.
Serve as a side dish for rice.

Stuffed Ivy Gourd

Here is the original recipe.

Ingredients:
Kovakkai - 1/4 kg
Onion - 2 (medium size)
Jaggery - 1 tsp. (grated)
Tamarind - lemon size
Salt (to taste)
Oil - 1 1/2 tbsp.
Coriander leaves (to garnish)

To powder:
Dry chillies - 4
Black gram dal - 1 tbsp.
Cumin seeds - 1 tsp.
Oil - 1/2 tsp.


Seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 4 cloves
Curry leaves - 2 sprigs

Method:
Heat the tamarind in 1/4 of warm water and keep aside.
Heat oil in a pan. Add cumin seeds, black gram dal, red chillies and fry for 3-4 minutes. Make a paste along with onions and salt.
Trim the ends of ivy gourds and slit till three-fourth of gourds.
Stuff the paste in every ivy gourd.
Heat oil in a pan and add mustard seeds and let them crackle.
Add the cumin seeds, curry leaves, garlic and sauté for a minute.
Add the stuffed ivy gourd and the remaining stuffing. Cover it with a lid.
After 4 minutes, remove the lid and turn the pieces.
Cook for another 15 minutes by stirring in between.
Now add the tamarind extract along with 1/4 cup of water.
Cook with lid till the ivy gourd becomes tender in low flame.
Add jaggery and mix.
After 4 minutes, uncover the lid and turn the pieces.
Garnish with coriander leaves.
Remove from heat and serve with hot white rice.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Goda Masala

Maharashtrian Goda masala is used in vegetables, lentils and meat. I adapted this masala from a cookbook.

Just now we had a hail lasting for 4 minutes only.

Ingredients:
Coriander seeds - 1 3/4 cup
Dry red chilli - 25 gm
Dagad phul/Rock flower/Kal pasi - 1 tbsp.
Kopra/dessicated coconut  - 1 cup
Cumin seeds - half of half a cup
Shah jeera/Caraway seeds - 1 1/4 tsp.
Sesame seeds - 1/2 cup
Bay leaves - 4
Black cardamoms - 7
Cloves - 8
Cinnamon- 5
Black peppercorns - 1/2 tsp.
Turmeric powder - 1 tsp.
Asafoetida - 1 tsp.
Oil
Salt

Method:
Dry roast the sesame seeds till it turns light brown color.
Fry all ingredients in oil one by one or in groups of 2 or 3 spices till dark brown color without burning except turmeric and asfoetida.
I added 2 pinches of salt while frying chilies.
Powder them in batches and mix the turmeric and asafoetida.
Mix all well and store them in an air-tight container.

Dagad phul/kal pasi:

Sent off to Priya's "CWS-Cardamom Seeds" event.


Note:
I didn't add nag kesar as it wasn't available. 

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Butter Paneer Masala

Original recipe is here.

Ingredients:
Paneer - 250 gm
Onions - 2 (big)
Ginger-garlic paste - 1 tbsp.
Tomatoes - 3 (big)
Cashew nut paste - 3 tbsp.
Kashmiri red chili powder - 1 1/2 tsp.
Coriander powder - 1/2 tsp.
Kasoori methi (dry fenugreek leaves) - 1/2 tsp.
Turmeric powder (haldi) - a pinch
Salt (to taste)
Butter - 3 tbsp.
Ghee (to fry paneer)
Fresh cream - 2 tbsp.

Garam Masala to powder:
Cloves - 3
Cardamom - 3
Cinnamon - 1

Method:
Blanch the onions and puree them.
Blanch, de-skin and puree the tomatoes.
Cube the paneer and sauté them in ghee till they turn golden brown color.
Add this paneer to 1 cup of hot water for 5 minutes. Drain and keep aside.
Heat 2 tbsp. of butter in a pan and add the onion paste.
Sauté till they turn golden brown.
Add garlic-ginger paste and sauté for 2 minutes.
Add chili powder and cashew nut paste.
Add the tomato puree, kasoori methi, coriander powder, turmeric powder, salt and garam masala. Sauté for 2-4 minutes.
Add the fried paneer and simmer for 4 minutes.
Add a small cup of water and let it cook for 5 to 8 minutes.
Remove from heat and add the 1 tbsp. of butter and fresh cream.
Let the curry sit for 10 minutes and garnish coriander leaves (I didn't add)
Enjoy with roti or naan.


Sent off to "Blog Bites#2: Copycat edition" hosted by Nupur and Priya's "CWS-Cardamom Seeds" event.

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Palakura Bobbarlu Vadalu/Spinach Black-eyed Peas Fritters (T&T-Sailu's Kitchen)

Here is the original recipe

Ingredients:
Black-eyed peas - 1 1/4 cup
Spinach - 1 cup (chopped)
Onions (big) - 1 (chopped)
Green chilies - 3 (deseeded and chopped)
Ginger - 2 inches (finely chopped)
Cumin seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil (for deep frying)

Method:
Soak black-eyed peas for overnight.
Drain and grind into coarse paste adding little water.
Add onion, Green chilli, ginger, cumin seeds, salt, spinach, coriander leaves and mix well.
Make a lemon sized ball and flatten it like a patty. Continue with the remaining mixture.
Heat oil and add the patties and fry till golden brown color.
Enjoy with tomato sauce or chutney.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Mamidikaya Pappu/Mango Dal-T&T Sailu's Kitchen

Here is the original recipe.

Ingredients:
Tuvar dal/Arhar dal - 1 small cup
Mangoes - 1 (medium size, peeled and chopped)
Onions - 1 (chopped)
Turmeric powder -  A big pinch
Green chilies - 3 (slit length-wise)
Ginger - 1/2 tsp. (chopped)
Salt (to taste)
Water - 1 1/2 to 2 cups

For seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 3 cloves (crushed)
Dry red chillies - 2 (deseeded and cut into halves)
Curry leaves - 10 to 12 leaves
Oil - 2 tbsp.

Method:
In a pressure cooker add the dal, mango pieces, onions, green chillies, turmeric and water.
Pressure cook up to 3 to 5 whistles.
Heat oil in a pan and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds, garlic, dry red chilies, curry leaves and sauté for a minute.
Add the cooked dal and salt.
Cook in slow or medium flame for 8 minutes.
Serve with white rice and a side dish.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Sagu Biyyam Murukku/Sago Murukku - ICC

This month's Indian Cooking Challenge - Sago Murukku

Ingredients:
Rice Flour - 2 cups
Besan flour/kadalai maavu - 1/2 cup
Fried gram flour/Pottukadalai maavu - 1/2 cup
Sago - 1/2 cup
Salt (to taste)
Curd - 50 gm
Chili powder - 1/2 tsp. (or as per taste)

Special Utensils:
Murukku Achchu

Method:
Soak Sago in butter milk for 3 hours.
Mix all the flour together in a large bowl.
Heat 50 gm of oil and then mix it to the flour along with salt and chili powder. Then add the sago (which was soaked in buttermilk) slowly and knead it into a chapathi dough consistency.
Heat the oil for deep frying.
Add the dough in the murukku achchu.
When the oil is hot enough, press the dough down directly to the oil.
Cook on a medium flame mode to ensure that the murukku is cooked well.

Note:
Ensure sago soaks in butter milk well and is soft or else it will burst when you press it down and fry in hot oil.

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Aval Payasm/Atukulu Payasam (T&T-Sailu's Kitchen)

Original recipe here.

Ingredients:
Coconut milk - 2 1/2 cups
Roasted rice flakes/aval/poha (in a tsp. of ghee) - 1/2 cup
Grated jaggery (keep in 1 cup of warm water) - 1/2 cup
Cardamom powder - 1/2 tsp.
Cashew nuts - 6-7
Raisins - few
Ghee - 1 tbsp.

For the smooth paste:
Soak in 5 tbsps of milk:
Dry-roasted poppy seeds/khus-khus - 1/2 tbsp.
Grated coconut - 1 1/2 tbsp.
Cashewnuts - 5-6

Method:
First grind all the ingredients for the smooth paste.
In a heated pan, add ghee and roast the cashewnuts and raisins. Keep aside.
In the same pan, add the ground paste and a few tablespoons of water and cook for 5 minutes.
Add the jaggery water and let it cook along with the paste for 5-6 minutes.
Add the roasted rice flakes and coconut milk and let it slowly simmer for 8 to 10 minutes, stirring it once in a while.
Add the cardamom powder and toasted cashews and raisins. Serve warm or refrigerate until chilled.
It tastes good both warm and chilled.

Note:
Add a cup of warm milk before serving as the rice flakes absorb the moisture content of the payasam.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka), Shama's "Kheer Festival" event & Priya's "CWS-Cardamom Seeds" event.

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Sheer Brunj (Lucknowi Rice Kheer)

Ingredients:

Milk - 1 litre
Basmati rice - 30 gm
Khoya - 75 gm
Sugar - 125 gm
Ghee - 2 tbsp.
Cashew nut paste - 25 gm
Cream - 75 gm
Kewra water - ¼ cup
Ground green cardamom - ¼ tsp.
Almonds - 8
Pistachios - 20
Saffron - a few strands (soaked in warm water)

Method:
Boil the milk and add the washed rice in a thick bottomed pan.
Cook the rice till tender in simmer mode.
Add half of the sugar and do not stir till it boils.
Once boiled, stir and cook for a minute.
Add mashed or grated khoya little by little mixing well to avoid lump formation.
Add half of kewra water and remaining sugar.
Mix and add the remaining kewra water. Stir continuously till it thickens and sticks to the wooden spoon.
Add melted ghee while mixing well.
Blend cream, cashew paste and saffron water.
Add to the sheer brunj along with ground cardamom.
Cool to room temperature.
Serve garnished with chopped almonds and pistachios. I garnished with saffron also.
Enjoy the rich, creamy and yummy kheer!.

R.C.

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Muhallabia (An Arabic Milk Pudding)

Ingredients:

Corn starch - 2 tbsp.
Ground rice - ¼ cup
Milk - 4 ½ cups
Sugar - ½ cup
Rose water - 1 ½ tbsp.
Honey - 3 tbsp.
Almonds - 8
Pistachios - 15

Method:
Mix corn starch and ground rice with ½ cup of cold milk and beat till it turns smooth without lumps.
In a non-stick pan, bring 4 cups of milk to boil.
Add the corn starch and rice mixture while stirring continuously with a wooden spoon.
Stir continuously till the cream thickens in a low flame.
Add sugar and keep stirring.
Stir in 1 tbsp. of rose water and cook for a few more minutes.
Cool the cream slightly before pouring into a glass serving cup or bowl.
Let it cool and chill in the refrigerator.
When the pudding is cold, prepare the honey syrup.
In a small pan add the honey and ½ cup of water. Bring it to a boil.
Stir well. Add the ½ tbsp. of rose water.
Once the honey syrup has cooled, pour it over the cold and firm cream.
Sprinkle chopped almonds and pistachios.
Serve chilled.
Enjoy!!

R.C.

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Green Peas Sundal

Ingredients:

Green peas (dry) - 1 cup
Onions - 1 (chopped)
Coriander seeds - 1 tbsp.
Bengal gram (chana dal) - 1 tbsp.
Whole dry red chillies - 2
Green chillies - 2 (slit)
Curry leaves - 1 sprig (chopped)
Coriander leaves - 2 tbsp. (chopped)
Lemon juice - a few drops
Turmeric powder - a pinch
Asafoetida - 2 pinches
Coconut (grated) - 2 tbsp.
Salt (to taste)
Oil
Mustard seeds - ½ tsp.

Method:
Soak peas overnight and boil them with required salt and fresh water.
Fry red chillies, coriander seeds & bengal gram and powder them.
Heat oil in a pan and add the mustard seeds.
Allow them to crackle.
Now add onions, green chillies & curry leaves and fry.
Add the boiled green peas, turmeric powder & asafoetida and sauté for a minute.
Add the powder, coriander leaves & grated coconut and sauté. Check if there is enough salt.
Remove from heat and add lemon juice before serving.
Enjoy as an evening snack!!

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Onion Chutney

Ingredients:
Onion (medium) - 3 (sliced)
Bengal gram - 2 tbsp.
Coriander seeds - 2 tbsp.
Whole red chilies - 2
Oil (for sautéing)
Salt
Garlic cloves - 5 (small)

For tempering:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal -1/2 tsp.
Curry leaves - 1 sprig
Oil

Method:
Heat oil in a pan and fry the onions till they change their color.
Add garlic & red chillies and fry. Keep aside.
In the same pan, fry the bengal gram and coriander seeds separately.
First, grind the bengal gram and coriander seeds.
Add onions, garlic, red chillies, salt & little required water and grind them.
Temper them with the given ingredients.

Note:
If you feel coriander seeds are too much, reduce them to 1 tbsp.
You can have it with idlis or dosas.

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Elaneer Payasam/Tender Coconut Kheer

Ingredients:
Tender coconut kernels - 2 cups
Tender coconut water - 1 cup
Sweetened condensed milk - ½ a can
Milk - ½ cup
Thick coconut milk - 1 cup
Ground green cardamom - ¼ tsp.
Cashew nuts - 5 (whole)
Raisins - 8
Ghee - 1 tsp.

Method:
In a bowl mix tender coconut water, condensed milk, milk, coconut milk and ground cardamom.
Cut the tender coconut kernels into bite sizes and add to the liquid.
Fry the cashews and raisins and add to the kheer.
Enjoy and it’s good to eat it immediately.
RC

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Egg Pancakes With Leftover Cheese Pasta

Ingredients:
Eggs - 6
Any cooked pasta - 2 cups(It was lefover cheese pasta in my photo)
Salt
Coriander leaves - a small bunch (chopped)
Oil

Method:
Beat the eggs well.
Combine all the other given ingredients except oil in the beaten eggs.
Heat a small pan and pour 2 ladles of the batter on it.
Sprinkle little oil on it.
After a few minutes, flip the other side.
Continue with the remaining batter.

Sent off to Priya's "Pancakes Event" & Daisy Blue's "COL-Leftover Delicacies" event.

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