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Eggless Butter Cake


          It's the end of the month and time to reveal our Eggless Baking challenge for the month of October, and the challenge we had was Butter Cake. The cake as such was easy to bake, very delicious, rich and buttery (true to the name) and the recipe is adapted from Reader's Digest. The recipe calls for a 7" spring form pan, since I had only a 5" pan, I halved the recipe. I've replaced the eggs with milk and lemon juice, try it, once in a while we can have such rich desserts..

Need To Have 

  • All Purpose Flour - 1/2 cup + 1/3 cup
  • Butter - 1/4 cup + 1 and 1/4 tablespoon
  • Caster Sugar - 1/4 cup
  • Warm Milk - 3/4 cup
  • Baking Powder - 1 teaspoon
  • Lemon Juice - 1 tablespoon
  • Golden Raisins - 1/4 cup
  • Light Brown Sugar - 1 tablespoon
  • Cinnamon Powder - 1/2 teaspoon

Method


          Sift the flour and the baking powder. Beat the caster sugar and the 1/4 cup butter till creamy. To this add the milk and beat well.


          Then fold in the flour, keeping a little to dust the raisins, so that they do not sink to the bottom once the cake is baked. Finally add the raisins and the lemon juice and mix well.


          Pour this in the greased pan and bake for 20 minutes till done. Take the remaining butter, brown sugar and cinnamon, beat well and spread over the cake as soon as you remove it from the oven, still in the pan. Let it sink in for about 5 to 10 minutes, then remove carefully. Slice and serve while it's still warm.


Note
The original recipe used 3 eggs and 1 tablespoon of milk or 1 and a 1/2 eggs and 1/2 tablespoon of milk for the amount of flour I have used, I have halved the recipe.
The original recipe used 1 and 2/3 cups of flour, I halved it to 1/2 and 1/3 cups.
The cake was very moist but little dense, so I would increase the lemon juice to 2 tablespoons the next time.
If you don't have caster sugar, just powder the regular granulated sugar.
The baking time varied a lot, I had to bake for 40 mins, might be my pan was deeper than broader.
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Homemade Paneer


          Though I have made over 150 posts, there is not a single post about a basic recipe like our sambar and masala powders or making a good idli batter, so today I thought I'll make some posts in between other dishes about them. I feel a food blog is not complete with these basic recipes and to start with, today's post is about making paneer ( Indian cottage cheese ) at home. It's very easy and it comes out very well, you'll stop buying it from the store..

Need To Have

  • Milk - 1 ltr or 1000ml
  • Lemon Juice - from 1 to 2 lemons

Method



          Heat the milk, when it comes to a boil add the lemon juice just enough to curdle the milk. When you can see the milk solids and whey water separately, switch off. Drain it using a not too thick, not too thin cotton cloth. Press the extra water out with a pair of kitchen tongs. 



          Tie the cloth into a knot and hang it from a faucet for about an hour to drain the remaining water. Open the cloth and knead the milk solids for about 5 minutes, then shape it up with your hand and wrap it with the cloth. 



Now place something heavy on top of it and leave it undisturbed for about 6 to 8 hours. Then remove it and dice them into small cubes (1/2" side) and can freeze it till you use it in a curry.


Note
You can use any milk, usually I use the 2% or full fat milk, the less fatty the milk, there'll be more whey water and less milk solids. Don't use fat free milk.
You can use the whey water to make dough for rotis or bread, or also to curdle the milk for making the next batch of paneer, you can refrigerate it for about a week.
If you are using the paneer for a spicy gravy where the lemon smell is not going to be a problem you can do it the above way, if you are using it to make sweet dishes where the lemon flavor would be problem, then wash the paneer, wrapped up in the cloth before hanging it from the faucet to drain.
If the cubes don't retain their shape when added to a gravy, then the weight you placed on it was not heavy enough, place like a heavy pot of water or something about 10 to 15 pounds.
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Taboule ( Couscous Salad )


          I am on a two weeks trip to the US, we haven't yet completely moved back to India. I was checking in the pantry for something that'll make up for a light lunch and found this box of whole wheat couscous. While checking the packet, I found the recipe for this salad ( Taboule) on it, and since I had all the ingredients in hand, went ahead and made it. Try it, it's so easy, ready in minutes and very healthy too..

Need To Have

  • Couscous - 1/2 cup
  • Capsicum - 3 tablespoons chopped
  • Tomato - 1/2 chopped
  • Onion - 1/2 small chopped
  • Cooked Corn - 2 tablespoons
  • Chopped Walnuts - 2 tablespoon
  • Chopped Coriander - 2 tablespoons
  • Lemon Juice - 3 tablespoons
  • Olive Oil - 1 + 1/2 tablespoon
  • Salt - to taste
  • Ground Black Pepper - to taste

Method


          Take the couscous in a bowl, add 1/2 cup boiling water, the lemon juice and oil, mix, cover and leave for 10 to 15 minutes.


          Then fluff it with a fork, add the capsicum, tomatoes, onions, coriander, corn, walnuts, salt and pepper. Toss it all together and serve chilled ( keep in the refrigerator for 15 mins, I skipped this step, the salad was already cold).


Note
The original recipe called for 3 tablespoon of oil, which I felt was a little too much, so I reduced to one and a half tablespoon.
Also, there was no corn or walnuts in the original one, I added for the extra crunch.
And also the amount of boiling water added was only 1/4 cup, I added 1/2 cup, since I didn't want to eat undercooked couscous, and also I replaced parsley with coriander since I had that only in hand.
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Mushrooms & Peas Kurma


          Most of the days during the week, we have rotis or chappathis for dinner, and I have to come up with some side dish using any vegetable that's in hand. I had bought this pack of button mushrooms the previous day, I like to cook them when they are fresh and white and  since it's been a long time that I had cooked any kind of kurma, I made this one with the mushrooms. To add some color to the dish, I threw in some fresh green peas, the result was very satisfying, this goes well with any kind of bread or any pilaf or briyani..

Need To Have
Button Mushrooms - 200 gms, diced
Fresh Or Frozen Green Peas - 1/4 cup
Onion - 1 small chopped
Turmeric Powder - 1/4 teaspoon
Cinnamon - 1" piece
Curry Leaves - 10
Coriander Leaves - to garnish

To Grind
Onion - 1 small
Tomato - 1
Grated Coconut - 1 + 1/2 tablespoon
Cashews - 4
Fennel Seeds - 1 teaspoon
Grated Ginger - 1 tablespoon
Garlic - 5 cloves
Red Chilly Powder - 3/4 teaspoon

Method
          Grind together all the ingredients given under to grind.


          Heat some oil, add the cinnamon piece, when it sizzles, add the chopped onion, saute till it turns pink. Then add the ground paste and turmeric powder and saute for about 5 minutes till the raw smell of onion, garlic and ginger goes away.


          Now add the mushrooms, mix and cook for 5 minutes, then add the green peas and the curry leaves, cover and cook for another 5 minutes. Remove, garnish with the coriander leaves and serve it warm with rotis or rice.


Note
While sauteing the ground paste, if it sticks to the pan sprinkle some water and continue sauteing.
Can cook the green peas separately in the microwave and add it at the end to maintain its bright green color.
You can add more coconut to the paste to have a more rich kurma, I have limited it for a healthier version, but it still tasted good.
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Puffed Rice With Boiled Peanuts


          Anybody who has been to Indian beaches would be familiar with some kind of snack with Puffed rice.  I came across this one in Chennai, my daughter and niece, both wanted to have it, I was very reluctant to buy it for the fear of falling sick after having it. But finally got a single packet and shared among ourselves ( thinking, that the less we have, the lesser chance of food poisoning, well, nothing happened, we are all fine). I took a mental note of the ingredients and made it at home whenever we felt like having it. The snack itself is a very healthy one, no deep frying and a nice way of making kids have their veggies. Yeah, we add shredded cabbage in this, try it, I am sure you'll love it..

Need To Have

  • Puffed Rice - 1 + 1/2 cup
  • Boiled Peanuts - 1 cup
  • Finely Shredded Cabbage - 1/2 cup
  • Tomato - 1 small chopped
  • Red Onion - 1 small chopped
  • Chopped Coriander - 2 tablespoons
  • Red Chilly Powder - 1/4 teaspoon
  • Lemon Juice - 2 teaspoons
  • Salt - to taste

Method

       
          Mix in the peanuts, cabbage, onion, tomato and chopped coriander.


          Lastly add the salt, chilly powder, lemon juice and the puffed rice, give one final mix and serve immediately.


Note
You get dried peanuts throughout the year, pressure cook them with salt and little water (time needed to cook is 3/4 the time needed to cook rice), drain excess water and use, peanuts should have a slight crunch, not soft and mushy.
Feel free to play with the ingredients, add more or less as per your taste.
Some variations, can add chopped raw mangoes, grated carrot, coconut and some roasted cashews.
Make small batches and serve immediately, otherwise it'll turn soggy.
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Keerai Masial (Mashed Spinach)


          Keerai Masial or Mashed Spinach, this is a very easy and healthy dish, and a favorite in my home. It's literally fat free, not even a drop of oil is used but still tastes really good. I have used sirukeerai ( a type of greens) available in India but you can do this with regular spinach too. Everybody has their own way of doing this masial, even I do it a couple of different ways, give this a try if you like the flavors of pepper and garlic..

Need To Have

  • Keerai Or Spinach - 1 big bunch
  • Garlic - 5 cloves, chopped
  • Tuvar dal - 2 tablespoons
  • Black Pepper - coarsely ground, 1/2 teaspoon
  • Salt - to taste

Method
          Clean the keerai and wash it well, no need to chop them. Pressure cook the tuvar dal.


          Cook the keerai ( spinach) with the garlic, salt and a little water ( about 1/4 cup). Once the spinach is cooked, add the tuvar dal and the pepper powder, mix and switch off the stove. Cool and take it in a blender, pulse it a couple of times, do not grind it into a paste, there should be some texture. Remove and serve it with rice.


Note
I have chopped the garlic and coarsely ground the pepper before adding it to the spinach, so that I need not grind it longer later and end up with a spinach paste.
Do not overcook the spinach, it'll loose it's nice green color, you can cook it without covering it with a lid.
Traditionally we use a clay pot and a wooden masher to do this instead of the electric blender, and it tastes definitely even better that way.
If there is a lot of water after the spinach is cooked, let it evaporate a little before adding the dal, the final dish should have a spooning consistency. If you want to have this as a soup, then you can have it watery, adjust  the salt and pepper.
Tuvar dal is split pigeon peas.
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On A Blogging Break

 

 

This is just to inform my readers and friends that I'm travelling this month and hence on a blogging break till the end of this month. I will come back with a post on my travelogue..

Till then, see you.. and a Happy Navaratri & Vijayadashami.

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Cauliflower Masala


          Cauliflower, I love this vegetable in any form, but my daughter, like many others can have this only in the manchurian or pakora form, now, I love them too but both the dishes are deep fried. Cauliflower Masala, well I gave it a name, I've tasted something similar to this long time back and I've tried reproducing it in my kitchen. It was a definite hit, tasted awesome, my daughter loved it so much. She had it with rotis for dinner and the next day, she had it just like that, as a snack, I should say, an healthy alternative to the manchurian and pakoras, give this a try, you'll love it..

Need To Have
  • Cauliflower - 1 small
  • Onions - 3 medium chopped finely
  • Tomatoes - 3 medium chopped
  • Grated Ginger - 1 tablespoon
  • Red Chilly Powder - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Chopped Coriander - 1/4 cup
Roast & Grind
  • Coriander Seeds - 1/2 tablespoon
  • Cumin Seeds - 1/2 teaspoon
Method
          Break big pieces of the cauliflower, wash well and then add to boiling water with salt, switch off and leave for 5 minutes, this way the cauliflower is cleaned well. Roast and grind ( coarsely pound) the given 2 ingredients. 


            Heat some oil, add the cumin seeds, when it starts sizzling, add the onions, saute till it turns pink, for 2 minutes. Then add the tomatoes, mix, then add the turmeric and chilly powder, the ground coriander-cumin powder and salt. Keep sauteing for another 3 to 5 minutes, till it is thick and looses all the raw smell. 


          Now add the cauliflower pieces and the grated ginger, mix, sprinkle some water, cover and cook till the cauliflower is done. Keep mixing in between and if it starts sticking to the pan, sprinkle some more water. Finally add the garam masala and the chopped coriander, mix and serve with rotis or even as an appetizer.


Note
If the cauliflower variety cooks faster (like in the US) be careful with the water, the cauliflower available in India, needs a few sprinkles of water.
But do not add all the water at one time, add as needed.
To serve, place a piece of cauliflower and then top it with the masala, this is a semi-dry dish.
Freshly roasted and pounded ( I use the mortar and pestle) coriander and cumin seeds has a nice flavor that's absent in the store bought powders. 
You can use big chunks of frozen cauliflower also for making this dish.
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Chickpeas (Chana) Sundal


          Sundal, everybody from the southern part of India would be very familiar with it, there are a couple of festivals for which we make different varieties of it, especially during Navarathiri. It's one of the healthy snacks recommended for kids and adults including diabetics, a good source of protein and fiber, and very filling. I made this sundal with chickpeas on Ganesh Chaturthi, used the darker variety which is supposed to have more fiber content than its white counterpart. This is a basic sundal recipe, which goes well with most of the other bean varieties too..

Need To Have

  • Chickpeas ( Dark One) - 1 cup
  • Mustard Seeds - 1/2 teaspoon
  • Curry Leaves - 15
  • Asafoetida - 1/4 teaspoon
  • Grated Coconut - 1 tablespoon

Method
         Soak the chickpeas overnight or at least for 12 hours and pressure cook it ( same time as for rice). Drain the excess water and keep.


          Heat some oil, add the mustard seeds, once it starts spluttering add the asafoetida and the curry leaves. After a few seconds, add the cooked chickpeas and salt, mix well.


          Lastly add the coconut and give one final mix, remove and serve warm.


Note
The chickpeas should be cooked well, the dark variety of chickpeas takes a little longer to cook compared to the light colored ones, you can use them too.
You can use the drained water in other curries or soups.
You can add a slit green chilli or a dried red chilly (broken into two) along with the asafoetida, before adding the curry leaves for a little spiciness.
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Parc Naturel Marin

Diaporama projeté lors d'une réunion le 1 er septembre 2012 à Andernos les Bains.

Pour le consulter , cliquer sur le titre.
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Pav Bhaji


         Pav Bhaji, this is one of my favorites, something that I order most often in a chat house, it's a very popular Indian fast food. Pav ( soft buns) with bhaji ( a gravy with a mixture of vegetables) makes up for a nice snack or as in my home, a good dinner. Today I've used regular, store bought pav (buns made with all purpose flour), but when you use whole wheat buns and use butter sparingly, I can say this dish becomes healthy too..

Need To Have
For The Bhaji

  • Potatoes - 2 medium
  • Capsicum Or Green Bell Pepper - 1 medium chopped
  • Tomatoes - 2 
  • Cooked Chickpeas (chana) - 1/2 cup
  • Onions - 2 medium chopped
  • Garlic - 5 cloves chopped
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Pav Bhaji Masala - 3/4 teaspoon
  • Chopped Coriander - 1/4 cup
  • Butter - 1 teaspoon
  • Cumin Seeds - 1 teaspoon

Method
          Boil and mash the potatoes and make a puree with the tomatoes.


          Heat some oil, add the cumin seeds, when it starts sizzling, add the onions and chopped garlic, saute for 2 or 3 minutes. Add the capsicum pieces, saute for another 2 minutes.


          Now add the tomato puree, turmeric and chilly powders, saute till dry, for about 3 to 5 minutes, till you get a nice smell. Finally add the mashed potatoes, cooked chana and 1 cup water, boil it for 3 to 4 minutes.


          Then add the pav bhaji masala, boil for 2 minutes and just before turning off the stove add the chopped coriander and the teaspoon of butter. Toast the pav buns with or without butter and serve it warm with the bhaji and some sliced onions and lemon wedges.


Note
Usually they add fresh green peas, but I added chickpeas (garbanzo beans) since I ran out of green peas.
You can also add some chopped ginger, carrots and cauliflower.
I missed out the lemon wedges when I took the pictures.
You can totally avoid the butter and make it vegan.
Can serve the leftover bhaji (gravy) with rotis or plain bread.
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Sweet Potato Patty/Cutlet, For Fasting Days/ Ratalyache Cutlet..Navaratri Special


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Hi all!
It is just another week to go for the festive days of Navaratri to begin. Navaratri literally means ‘nine days’; it starts immediately after the full moon of Mahalaya i.e. the 17th October. The idea behind Navratri is the time for cleansing our own evil characteristics like hatred, jealousy, ignorance, anger, greed, violence, etc. inside and outside of us. In the West India, the divine feminine is referred to as Goddess, but in the East, she is referred to as Shakti, or Power and hence celebrated as Durga Puja. She is your own consciousness as well as the Supreme Consciousness.The Nine Nights/Moon Phases of the Goddess is an important time period wherein the energy of 3 primary Shaktis of the Divine Feminine, the Supreme Goddess, is invoked.

In North India, Maharashtra and Gujarat, people observe a seven day fast during Navratri and break their fast on Ashtami (the eighth day of the festival) by worshiping young girls. However, some people observe fast until the Ashtami and break their fast only on Navami (the ninth day).The devotees, who have observed fast, would get up early in the morning, take bath and offer prayers to the deity. People follow a specific diet for Navratri, if they haven't observed a nirahar (waterless) fast. Most people nowadays perform partial fasting. They would abstain from non-vegetarian food, alcohol and those dishes that are made of common salt or any kind of spice. Singhare ka atta (kuttu ka atta) is used to prepare rotis or puris, for the fast. (ref festivals.iloveindia.com)
One may drink beverages like tea, coffee and milk, on Navratri. Dishes made of sago and potato is generally consumed by the people, when they observe fast on Navratri. Sendha namak (rock salt) is used instead of common salt, for cooking on the festival. All fruits and foodstuff made of fruits are eaten during the seven days.
I have posted most of the recipes that are  commonly made during the fasting days like the Batatyache Kees, Sabudana Vada, earlier.To increase the variety of food that can be eaten during fasting, recently I posted a very new kind of thalipeeth/Indian Pancake using watermelon rind. Today I’m posting yet another different recipe for fasting using an ingredient which is normally used for making sweet dishes.
I was skeptical during the preparatory stage but once the mix was ready and tasted, all tensions were thrown outside the window. I knew instantly it is going to be a hit dish..Thumbs up There was no sweetness from the sweet potatoes, the flavors were perfectly balanced!!

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Preparation Time :30mins

Cooking Time: 3-4mins per batch

Makes:14-15

Serves:3-4

Ingredients

5medium sized sweet potatoes
2-3green chilies (check on the spice level, mine were spicy)
3tbsp chopped coriander
1/2cup soaked mini sago/mini sabudana
1tsp grated ginger
1tsp cumin seeds
sendha namak to taste(salt for fasting days)
1to1-1/2tsp lemon juice
3-4tbsp roasted and ground peanuts
sago flour/ sabudana peeth, for dusting
oil/ghee for pan roasting

Method

Boil the sweet potatoes in water. Once cooked peel off the skin and grate.
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To the sweet potatoes add all the remaining ingredients and mix properly.
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Make small balls and then pat them to make patty.
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Coat the patty on all sides with sago flour.
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Pan roast the patty on medium flame using a little ghee or vegetable oil on both the side till nicely golden in color. I used ghee for roasting.
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Serve with green chutney.
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