Pages

.

Red Pepper And Potato Curry


          It was one of those days, when my daughter needed a bagged lunch, meaning either a sandwich or chappati rolls. I had run out of bread, that particular day and didn't feel like stepping out to get some, so I decided to make the rolls. I made this red pepper and potato curry, a dry one, which I spread on the cooked rotis and rolled them up. For a change, I made the curry a little different, adding some soy sauce..

Need To Have
  • Potato - 1 cup chopped
  • Red Pepper - 1 cup chopped
  • Onion - 1 large, chopped
  • Garlic - 4 cloves chopped
  • Cumin Seeds - 1/2 teaspoon
  • Chilli Powder - 1/2 teaspoon
  • Black Pepper Powder - 1/4 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Soy Sauce - 2 teaspoons
  • Green Part Of Spring Onions - 1 handful

Method
           Heat oil, add the cumin seeds, followed by the onion and garlic, saute them till the onions turn transparent and the garlic gives a nice smell. Now add the potatoes, turmeric powder and salt, keep sauteing till the potatoes are 3/4 th cooked. Then, add the red pepper, chilli powder and pepper powder, mix well, cover and cook for 5 mins. Finally, add the soy sauce and the spring onions, give one final mix and remove. Either serve it as such with some rotis or like I rolled them, for my daughter.

Sending it to Food Corner for the Hot & Spicy Treats event.

Note
Do not cover the potatoes till they are 3/4th cooked, you want them to be crispy.

reade more... Résuméabuiyad
at No comments:
Labels: , ,

Avarekaalu-Oats Ambode…Field Beans-Oats Fritters, the Indian Way


DSC_1181-1

Hi!
As I’ve mentioned earlier too that I was introduced to Avarekalu just before my marriage as these beans are very popular amongst Kannadigas. S, has always loved the beans and today, so do I. As I have already mentioned in my post on Avarekalu Uppittu, we make it a point to source the Avarekalu  from S’s hometown and whenever we visit or someone visits from there, we get the stock of beans. Peeled beans are a little expensive but so much easy to use. I do not mind shelling out a few pennies extra for my convenience. I freeze the beans and use them whenever I require.

Before anyone questions me, I’m apologising, sorry I deep fried again. I just could not resist the temptation of trying this combination and I’m so glad that I made these because it is just too good. Before frying I had promised myself that I’ll just taste one and make the rest for the family but the glutton I’m and the delicious the preparation is, I  had to keep reminding and castigating myself not to eat more and I still ate three…I bet ‘No one can eat just One’!! The exquisite taste of the beans, the crunch of oats and the sourness of curds makes an excellent blend of flavours which is very difficult to resist.
If you have the beans available with you, these Ambode’s are perfect to treat guests and family. These can be made really quick and it’s my personal recommendation that one should try these once and let me know how they turned out.

                                    
                       Avarekalu- Oats Ambode
Serves-3
Makes:12
Preparation Time: 10mins
Cooking Time: as much required for frying

DSC_1179

Ingredients
1-1/2cups Avarekaalu/Mochai/Surati Papdi/Field Beans
5-6green chillies
3-4tbsp fresh coconut
3sprigs curry leaves
3tbsp rolled Oats
2tbsp sour curds
3-4tbsp rice flour
1/4tsp heeng/asafoetida of good quality
salt to taste
Oil for deep frying
Method
Food 4-5
Wash the Avarekalu and strain.
Mix the Oats with the curds and keep aside for 5mins.
Grind together the green chillies, curry leaves and coconut, coarsely.
Grind the Avarekalu coarsely.
Mix the Avarekalu, soaked Oats, grinded chilli mixture, salt to taste and heeng. Adding heeng is very essential as it not only gives good flavour but reduces the formation of gas in the stomach, for which the beans are so famous,LOL.
Add the rice flour gradually. The Ambode mixture has to be moist enough that it can be easily patted and not break while frying (It should have a mashed potato consistency).
Heat the oil and keep it on a medium flame. Take lemon size portion of Ambode mix  and pat it to a 3/4cm thick disc and deep fry till brownish-golden in colour. While frying keep the disc on the slotted spoon and using that slide the disc gently into oil.
Remove on an absorbent paper or kitchen towel to remove excess oil.
Serve the crunchy and crispy hot Ambode with sauce or chutney.

DSC_1178
Sending this to my event ‘Only’ Oats ending on 29th Feb, so rush in your entries.
Surabhi's Holi Hai Event.
reade more... Résuméabuiyad
at No comments:
Labels: , , ,

Tomato And Onion Pinwheels


          Couple of weeks back, I had invited some friends for dinner, after deciding on the main dishes and dessert, I came to the appetizer part. I wanted to keep it pretty simple, and didn't want to do any deep frying. After going back and forth many times, I finally settled on this and had no regrets. I chose a simple and spicy filling and used store-bought puff pastry sheets. It saved me a lot of time, and it was a liked by everyone..

Need To Have
  • Puff Pastry Sheets - 3
  • Onions - 3 very big ones
  • Tomatoes - 3 big ones
  • Turmeric Powder - 1/2 teaspoon
  • Chilli Powder - 3 teaspoons
  • Grated Parmesan - 3/4 to 1 cup

Method
           Heat oil, add the onions, saute till they turn transparent, then add the tomatoes, turmeric and chilli powder and salt. Keep sauteing till the mixture loses all the water content and comes to a very thick jam consistency, remove and cool. Roll out the pastry sheet on a floured surface, and roll it slightly with a rolling pin.  Spread the mixture on it, top it with the cheese and roll it like a log from the longer side, keep it in the freezer for 5 to 10 mins, remove and slice it. Place it on a greased cookie sheet and bake it at 350F for 10 to 12 mins or till the pinwheels turn golden in color. Serve it warm as such or with some sauce.

Sending it to Srav's Culinary Concepts for the Dish For Loved Ones event,
                to Tickling Palates for the  I Love Baking event,
                to Priya's Easy N Tasty Recipes for Srivalli's Kids Delight event,
                to Anzz Cafe for the Valentine's Special event and
                to Tomato Blues for the Bake Fest event started by Vardhini.

Note
I got around 18 bite size pinwheels from each sheet.
I used the Kraft Parmesan powdered topping, you can use fresh grated cheese too.

I Love Baking













reade more... Résuméabuiyad
at No comments:
Labels:

Jigarthanda

     
          Jigarthanda is a drink very popular in Madurai, a city in Southern India. When I was a school going kid I used to spend most of my summer holidays there and this used to be my favorite drink. Though now it is available in some shops in Chennai too, taste wise still it doesn't come close  to what you get in Madurai. The main ingredient in this drink is badam (almond) gum which you get in medical stores (naatu (country) marandu kadai) in India. Whenever I have this drink now, it brings back those childhood memories..


Need To Have
  • Badam Gum - 1 + 1/2 tablespoon
  • Evaporated Milk - 3 tins
  • Sugar - 10 - 12 tablespoons
  • Vanilla Extract - 1 teaspoon

Method
          Soak the badam gum in 4 cups boiling water, in the night. Next day morning, the badam gum would have expanded like jelly, ( it'll look like plain gelatine), drain the water in a juice strainer and keep it in the fridge. In the meantime, heat the evaporated milk and mix in the sugar well, remove, cool and add the vanilla extract to it. To this, add the cooled badam gum, mix it with hand or an egg beater and chill it. Serve it as such or with a scoop of vanilla ice cream.

Sending it to Gayathri's Cook Spot for the Walking Through Memory Lane event,
               to Zesty Palette for the Sweet Luv event,
                to Srav's Culinary Concepts for the Dish For Loved Ones event,
                to Tickling Palates for the Let's Cook-Sweet Somethings event,
                to Spice N Sugar Tales for the Cakes, Cookies And Desssert event,
                to Good Food for the Just 4 Fun event,
                to Anzz Cafe for the Valentine's Special event and
                to Sumee's Culinary Bites for the Bon Vivant event.


Note
Do not use more badam gum, it expands so much, the amount I have given will give 8 to 10 servings.
Can use condensed milk also, in that case reduce the sugar and add some boiled milk to it.
Badam gum might be available in ayurvedic medical stores too, just ask around.
I have shown the badam gum in the picture, and also the final consistency of the drink.




















reade more... Résuméabuiyad
at No comments:
Labels:

Oats-Corn Balls and the winners of 300th Post Giveaways

 

DSC_1163

Hi All!

My blog had a forced rest for more than a week. I was unable to post anything though I had many recipes in draft but all were incomplete and I had absolutely no interest to work on them. I was nauseated and… which left me drained out. Meanwhile, as suggested by my fellow bloggers, whenever I wanted to distract myself, I worked on the recipe Index and the new header for my blog. The recipe Index is almost updated and the header changed. I hope you like the header and the recipe index will surely help you surf easily through my space.

Coming to today’s recipe.. I’m glad I announced ‘Only’ Oats as I’m tempted to try many more recipes with Oats which I normally would have avoided. My kid has been asking me to make an interesting snack for him and with all my problems I had been avoiding it. He is gearing up for his last Summative Assessment and gets tired after all the study, so I thought of surprising him with this tasty snack when he comes home, after the school.

 

I was a little apprehensive about the taste initially but once I fried a few balls and tasted it, I was very sure he would love it. The balls have a crunchy exterior and are creamy and soft inside because of oats, corn and milk. Fortunately my kid likes Oats the spicy way but for all the Mom’s, whose kid avoids eating Oats, this recipe is an ideal solutionThumbs up. I’m not able to provide you step by step pictures this time and I know the pictures of the recipe are not too great, as I am still not very energetic, so kindly excuse me. Will try to update when I make it again.

Ingredients

(makes 18 balls)

Preparation time: 1-1/2hrs

Cooking time: 10mins for frying

Serves:2-3

1-1/4cups toned milk

5-6tbsp rolled oats

1/4tsp pepper pwd

2 green chillies finely chopped

a few sprigs mint, finely  chopped

1” piece ginger grated

3bread slices

1/2 cup blanched corn, coarsely crushed

1/2 cup roasted garlic bread crumbs 

oil for deep frying

salt to taste

Method

Boil the milk and add the Oats and cook on low flame stirring continuously, this prevents scathing at the bottom of the vessel. The quantity of the Oats can be increased or decreased, as cooking of Oats completely depends on their quality. I used Quaker brand.

Once the Oats are cooked and the mixture starts thickening, season with salt and pepper. Let the mix thicken completely. Cool and refrigerate for an hour. This helps the mix to thicken further.

Blanch the corn and remove from the water and grind coarsely. Mix it in cooked Oats.

Add ginger, chillies and mint.

Add bread which has been soaked and squeezed out of water.

Season with salt and mix all.

Using wet hands divide the mix into 18 equal parts and make the balls.

Roll the ball in the flavoured bread crumbs.

Deep fry in oil. Since all ingredients are previously cooked the balls cook and fry fast.

Remove on a kitchen towel to remove excess oil.

Serve with sauce or chutney.

DSC_1165

Coming to the  300th post giveaways, I used a chit system to pick  the winners and they are….

Nithu Bala from India, she gets  Anjum Anand’s New Indian and Prathibha Sreejith from USA, she gets Monica Bhide’s Modern Spice. Cheers & Congratulations both of you. Please mail me your address and phone number for shipment of books to, cookingoodfood@gmail.com. Kindly provide it within two days else I will pick another winner.

My only request to the winners is, once you receive the book, do share a recipe and your thoughts on the book in your blog and do let me know once you have posted the same.

reade more... Résuméabuiyad
at No comments:
Labels: , , ,

Pineapple And Tutti Frutti Cake



          Whenever I bake at home it's something that has cocoa  powder in it, like a brownie or a chocolate cake, as my daughter loves anything with chocolate. I had bought this tutti frutti on my last visit to the Indian store and was figuring out what to do with it, I had written down this recipe some time back and I made a few changes to make an eggless version. The cake turned out very moist and a little dense since I had replaced half the maida with whole wheat flour, but it was very good..


Need To Have
  • Whole Wheat Flour - 1/2 cup
  • All Purpose Flour Or Maida - 1/2 cup
  • Brown Sugar - 1 cup
  • Pineapple - 1/2 cup chopped
  • Tutti Frutti - 1/2 cup
  • Milk - 1 cup
  • Lemon rind - from one lemon
  • Lemon Juice - from 1/2 lemon
  • Baking Powder - 1/2 teaspoon
  • Baking Soda - 1/2 teaspoon
  • Butter - 2 tablespoons
  • Oil - 2 tablespoons
  • Salt - a pinch

Method
          Sift the whole wheat flour, maida, baking powder and baking soda. Take butter and oil in a mixing bowl, add the sugar, mix, add the milk, mix well. Now, add in the sifted dry ingredients, mix well, blend in the pineapple and tutti frutti pieces, lemon rind and lastly the lemon juice. Pour this in a greased pan and bake at 375F for 35 to 40 mins. Cool and slice.
 

Sending it             
                to Zesty Palette for the Sweet Luv event,
                to Srav's Culinary Concepts for the Dish For Loved Ones event,
                to Tickling Palates for the Let's Cook-Sweet Somethings event,
                and the I Love Baking event,
                to Teenz' Yummy Delights for the Valentine's Day event,
                to Anzz Cafe for the Valentine's Special event,
                to Priya's Easy N Tasty Recipes for Srivalli's Kid's Delight event and
                to Sumee's Culinary Bites for the Bon Vivant event.

 Note
The original recipe had used an egg instead of the milk and almost 8 tablespoons of butter.
I forgot to dust the tutti frutti pieces with flour, so it sunk to the bottom, and I would reduce the sugar to 3/4 th cup, as we like our cakes a little less sweet.


















reade more... Résuméabuiyad
at No comments:
Labels:

'Only' Cookies & Cakes Roundup

Though I declared the winner long time back here for this event and since I had used the linky tool I had not bothered to post the round up till now but today thought otherwise and posted it.Thanks so much for sending in 92 entries to the 'Only'-Cakes and Cookies Event. Here's the round up..

'ONLY' COOKIES AND CAKES































































































































































 53. Linzer Cookies by Nalini Suresh






















































































































reade more... Résuméabuiyad
at No comments:
Labels: