Tuesday, July 31, 2012

Food Crafts

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Kid's Delight

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East Indian Cuisine

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Preserves/ Pickles

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Condiments (Raitas, Chutneys, Powders)

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Indian Breads / Parathas

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Side Dishes

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Breakfast

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Thaali

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Street Food

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South Indian Cuisine

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Soups

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Sindhi Cuisine

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Salads

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Rice Dishes

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Rajasthani Cuisine

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North Indian Cuisine

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International Cuisine

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Punjabi Cuisine

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Gujarati Cuisine

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Cooking with Alphabets

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Eggless Bakes

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Desserts

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Daals

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Gravy Curries

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Beverages

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Monday, July 30, 2012

Lamingtons


I have always been fascinated with Gayathri’s baking and one day while going through her blog I saw this monthly eggless baking  event. Well it surely is interesting to know various ways to do eggless baking. I have always baked eggless , but with restriction, I have never tried using things like egg replacer or silken tofu. Have always wondered  about substitutes…so this was my good chance to learn.So here I am with you guys with my first trial at this bakers den.


Coming to Lamingtons, these are a Australian dessert which tastes wonderful.I love to watch cookery shows..they are like sneak peeks during work hours.On one of these shows I saw these, but since I hardly bake (what do you do when you have to avoid sugar!...Butter!! and APF !!!)…so just forgot about them.When Gayathri announced this month’s challenge, I recollected that video..which was not an eggless cake..so I tried a new eggless cake...a cake baked in a pressure cooker!!..again recipe from TV shows. Here goes the recipe….

For the cake
1cup............. all purpose flour
¼ tsp............ baking soda
½ tsp............ baking pwd
¼ cup.......... sugar , powdered
¼ cup.......... condensed milk
¼ cup ..........butter
½ cup ..........milk
Vanilla extract
Sift  the flour, baking soda and baking pwd.
Beat butter and sugar.
Add condensed milk.
Add milk and vanilla extract.
Add the sifted flour, mixing gradually, till all flour is used up.
Line and dust a cake tin.
Pour the batter in the tin, tap lightly.
Place 1 cup salt in a pressure cooker and put it on slow fire.
Place the cake tin inside and cover the pressure cooker with the lid..remember..to remove the whistle of the cooker.
The cake shall be done in about 30 minutes.
Check by inserting a needle, it should come out clean.

Chocolate sauce
½ cup......... water
1cup ...........sugar
½ cup......... cocoa pwd
Boil the water with sugar.
Let this melt.
Add cocoa pwd.
Keep stirring till a little thick.
Remove and cool.

Dessicated Coconut

Assembling
Cut the cake into 1’’x1’’ square pieces.
Dip one by one in the chocolate sauce.
Roll these in coconut.
Chill and serve.

To remember
The cake should not be crusty, in case you feel it is getting brown cover the cake with foil, thus reducing the heat.
If the cake is crusty , it will not be able to absorb the sauce.
These lamingtons turned out really delicious.The sponge was very soft and I was happy with my first trial on cooker sponge cake too.




enjoy!!

These Lamingtons go to Vardhini's Bake Fest at The Pumpkin Farm and Gayathri's WTML at Sizzling Tastebuds.



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Thursday, July 26, 2012

Carrot and Pumpkin Terrine with Gulab Jamun

BM # 18   Day 3

This is one recipe which was in my book marks since a few years.I wanted to make it in winters when we have those beautiful sweet red carrots, but I could not get the terrine mould .I forgot all about it.Yesterday when I was clearing the jumbo frig I saw grated carrots and grated pumpkin,I decided to use them for halwa. I had some left over khoya  in the freezer,I had got for the ICC post where we cooked a Bengali sweet Poush Parbon er Pati Shapta.(what a fascinating name !!)..anyway after I finished making the halwa it struck me to try the terrine recipe.so made hubby dear run for gulab jamuns..and turned the terrine into a roll.


2 cups ...........carrots, grated
1 cup .............pumpin , grated
1 cup............. milk
1 cup............. khoya
1tsp............... cardamom pwd
1 cup..............sugar
Few strands saffron
Ready made mini gulab jamuns
Put carrots and pumpin in a pan.
Add milk.
Let boil, simmer and cook till all milk has dried up.
Add khoya, sugar ,saffron and cardamom pwd.
Cook till it is all dried up and ghee starts coming out.
(we have not used ghee , but the fat from milk and khoya is the ghee I am talking about.)
Assembling
If you have a terrine mould use it, but since I did not have I made a roll.This is how I did...
Place a cling film on a sushi mat .
Spread half the halwa.
Place the mini gulab jamuns in a row.
Cover the top and sides  with more halwa.
Sprinkle nuts on top and sides.
Carefully lift the film and try to make a roll with the help of the mat.
Twist the edges.
Make sure the roll is tight .
Place in the frig to set for at least 3-4 hours.
Remove  the cling film.
Cut into slices.
Serve chilled.
With the terrine mould you have to follow the same procedure.
Instead of the film you use the mould.
After removing from the fridge , demould. Garnish.





The original recipe  was made with only carrots ,but I am sure you could try with anything..bottle gourd , pumpkin, beet root or sooji halwa as the base and fill these jamuns inside...oh what an awsum dessert...Relish this till we meet again in another edition of the BM.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
I am sure that the kids and grown ups too would love this whatever season it might be..so linking it to Srivalli's Kid's Delight at Pumpkin Farm and Jagruti's Monsoon Of India.




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Wednesday, July 25, 2012

Broccoli Cutlets

BM #18   Day 2

Broccoli is full of nutrients, fiber and vitamins.My children are all grown up so I have no issues about sneaking veggies in food,  but I see my grandchildren who do not want to eat them.These cutlets hide the broccoli and adding cheese for kids the flavor changes .The kids ,as well as grown ups all will love these.Cheese is optional and can be avoided for grown ups.


1cup.............  broccoli, blanched
1..................... potato,boiled, mashed
1tbsp............ ginger, garlic,green chilly paste
1tbsp ........... coriander,finely cjopped
Few mint leaves, finely chopped
½ tsp............ garam masala
Pinch black pepper
¼ cup........... bread crumbs /oats pwd
¼ cup ...........cheese, grated
Salt to taste
Mash the blanched broccoli.
Add the boiled,mashed potato.
Add rest of the ingredients.
Mix well.
Form cutlets or rolls or any desired shape that you fancy.
Deep fry.
Alternatively shallow fry or bake them with brushed or sprayed oil.



serve with salad and ketchup !

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Tuesday, July 24, 2012

Peas,Corn and Paneer Biryani

BM # 18    Day 1

Cooking rice in different varieties has always been  very interesting.Rice is one ingredient that one can really play with.This is not a traditional biryani,but I simply loved the flavors in it. I experimented with these rice  just for fun, and I was glad as everyone enjoyed these.

for the rice
1cup.............. rice ,washed and soaked for 15 mins
1tsp............... cuminseeds
1tsp............... oil
Salt to taste
Cook the rice in a rice cooker.

stuffing
1 cup............. fried onions
¼ cup............ boiled corn
¼ cup ............boiled green peas
¼ cup............ cottage cheese, cubed a little finely
1tsp................ red chilly pwd
¼ tsp.............. garam masala
2tbsp ..............kasoori methi
Pinch turmeric
Salt to taste
Put fried onions in a pan.
Add all the ingredients except kasoori methi.
Give it a good stir.
Add very little water for the onions to soften.
Once the onion is soft add some more water for some thick gravy.
Add kasoori methi.

Assembling
Spread half the rice in a oven proof dish.
Spread the prepared veggies.
Cover with rice.
Cover  and microwave for a few minutes for the flavors to seep in .
Garnish with some of this gravy and cottage cheese.


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Friday, July 20, 2012

Baked Spring Rolls




Spring Rolls are a dish which I normally never eat outside, unless I am too sure that they are eggless.The cover for these rolls has egg and is rather difficult to make these sheets otherwise.Thankfully , since I am in the restaurant line I could ask my staff to do a eggless version.I would have done the sheets myself..but did’nt have the wok!!Once I had the sheets ready, the stuffing came up easily.

For the sheets
1cup.......... all purpose flour
2cups........ cornstarch
Water for binding
Mix the two flours.
Add water gradually and make a batter.
The batter consistency should be pouring..say like milk.
Heat a wok.
Clean  and wipe with a greased towel.
Pour batter and quickly spread holding the wok and tilting it sideways.
Remove the excess batter if any.
The sheet will start peeling off.
Remove and keep on a clean surface.
Sprinkle some flour.
Repeat for the rest of the batter.

Stuffing
1medium ........onion, sliced
1........................spring onion, sliced
2....................... carrots, thin strips
1........................capsicum,cut into thin strips
½...................... cabbage, shredded
6-8.................... beans , cut into strips
¼ tsp............... white pepper
1tsp................. soy sauce
1tsp .................vinegar
½ tsp ...............chilly sauce
Salt to taste
Heat a wok.
Add oil.
Add onion and spring onion.
Saute’.
Add rest of the vegetables and cook on high till nearly done.
Add sauces and spices.
The whole cooking process has to be on high flame.








Assembling
Cut the sheet into two.
Place the stuffing on one side.
Fold the sides inside.
Roll it up and seal with cornstarch paste.
Deep fry if you wish to.
I baked these at 350 deg for about 30 minutes, brushing them with oil and flipping them once or twice.
Once golden and crisp remove and cut into pieces.
Serve with garlic sauce.

Garlic Sauce
2tbsp ............. garlic, finely chopped
2tsp................ green chilly, finely chopped
¼ tsp ..............soy sauce
¼ tsp ..............vinegar
1tbsp ..............corn starch, dissolved in a cup of water.
Salt to taste
Heat a pot.
Add oil.
Add garlic, let it turn golden.
Add green chilly.
Add the rest of the ingredients to the cornstarch mix.
Add this mix into the pot.
Cook till a little thick.







These spring rolls go to Nupur for the event From Fried to Favorites,Pumpkin Farm for Bake Fest,Srivalli's Kid's Delight at Pradnya's warm food to beat the rain and to Jagruti's Monsoon of India




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Thursday, July 19, 2012

Paatra

BM # 18   Day 3

Paatra is, a traditional snack from Gujarat and is really unique.It is sweet, salty, spicy and tangy.It is made from colocasia leaves.A traditional recipe where the leaves are stuffed with gram flour batter.These leaves are rolled up and steamed and later tempered.

Two key points to this recipe are..
The leaves must be prepared properly.
The rolls should be rolled lightly.

4 colocasia leaves

Stuffing
1cup......... besan (gram flour)
½ tsp ........chilli ginger paste
½ tsp ........red chilly pwd
½ cup....... jaggaery
2tbsp....... tamarind pulp
Pinch turmeric
Salt to taste
Mix the above ingredients and make a smooth batter with about 3/4 cup water.
CHECK!..This should be idli batter consistency.
When the batter is ready check the spices,sweetness..sourness..the basic khatta meetha proportions according to your taste.
Wash and prepare the leaves.To prepare leaves check Here
Apply the prepared batter and roll the leaves..Check the folds for rolling Here
Steam.
Insert a knife to check if done.It should come out clean.
Cool.
Cut into slices.
Temper.

Tempering

1tsp.......... oil
2-3 .............green chilly roughly chopped
Few curry leaves
Hand ful peanuts
1tsp.......... mustard seeds
1tsp.......... sesame seeds
Pinch asafoetida
Heat oil.
Add  mustard seeds, sesame seeds, curry leaves, green chillies ,asafoetidia.
Add fried peanuts and then add the patra pieces.
Toss gently and garnish with coriander.





Sometimes after steaming we realize that one of the tastes is missing we can always add a bit of sugar or lemon or chilly at the time of tempering.

These can be deep fried too for a crispier version.

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Wednesday, July 18, 2012

Stuffed Parwal

BM #18   Day 2

Parwal also called Potol or pointed gourd is a vegetable which is quite popular in the North.It is used to make savory as well as sweet dishes.The taste is similar to the other veggies of the gourd family , somehow for many years I did not taste this veggie. With blogging ,I wanted to experiment with it and now this is one of the many recipes that  I have tried with parwal.


250gms......... parwal
2tbsp .............moong daal flour /chick pea flour
1/4 tsp........... red chilly pwd
1/4 tsp........... garam masala
1/4 tsp........... turmeric pwd
1/4 tsp ...........dry mango pwd
Salt to taste
2tsp...............oil

Peel the parwals and remove the seeds.
Slit them keeping them intact.

Stuffing
Mix all the dry ingredients and prepare a stuffing.
Fill in the slits.
Heat oil in pan and place the stuffed parwals.
Cover with a lid and cook on slow fire.
If you feel they are sticking to the pan sprinkle some water.
Cook till soft.
Serve garnished with coriander as a side dish .
This goes best with chapatis and parathas.



I have posted a sweet version of parwal, called Chenna Parwal in one of the previous BM's .check it out if you have missed it.

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Tuesday, July 17, 2012

Onion Tomato Toast

BM # 18    Day 1

Breakfast being the most important meal I somehow prefer bread in some or the other form.This particular toast is by far the simplest one and absolutely delicious. I add cheese only if someone wants..of course its way better with cheese but an absolute no for me!! The addition of the hot and sweet sauce ,gives it a wonderful twist and makes it more special. You could use Maggi’s oriental sauce instead of hot and sweet….love that flavor too. Another option is to add a tsp of mayo to this mix.


1...........small onion, finely chopped
1...........small tomato, finely chopped
1.......... green chilly, finely chopped
1tsp.... coriander, finely chopped
1tsp.... hot and sweet maggi ketchup
1tsp.... cheese, grated optional
Salt to taste
Mix the above ingredients and prepare a stuffing.
Using your favorite bread apply butter to two slices.
Place the stuffing between the slices and grill till done.
Cut into halves and serve .
Makes 1 toast.



Since this is slightly hot, serve it with your favorite juice.. I served it with lychee juice.

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