Wednesday, December 25, 2013

Fingermillet Cashew Cookies


Christmas – the festival of the birth of the Jesus.  Christmas  is not a time nor a season , but a state of mind . To cherish peace and goodwill , to be plenteous in mercy , is to have the real spirit of christmas.


This was another healthy and delicious cookies . It is made with the fingermillet flour which is rich in calcium. This is good for pregnant ladies………..

Ingredients :                            
 Finger millet flour – 1 ½ cup
Powdered sugar – ½ cup
Chopped cashew – ½ cup
Butter – 2 tbs
Baking powder – ¼ tsp
Cocoa powder – 1 tbs
Milk – as required

Method :
In a bowl mix the butter and sugar well.
To this add the baking powder and mix well.
Now , add the cocoa powder , flour and chopped cashew and mix well.
Sprinkle milk and make into a smooth dough.
Preheat the oven to 220 * C .
Shape the cookies and arrange in the baking tray and bake for 15 – 20 minutes.

Let it cool and store in airtight containers.

Finger millet cashew cookies is ready to serve.

Saturday, December 21, 2013

Chocolate chip Raisin Oaties

          Christmas season had come. Every where there are sounds of the festival .  I was late to join in the celebration. So to begin , I came up with a healthy and delicious bite cookies. celebrations . 

 Christmas is a time with lots of celebration with especially cookies , cakes and pasteries. For more cookies recipe , check here.

  This was a simply healthy and easy to make cookies. This was an excellent cookie to be served for pregnant ladies , as this is healthy and less in calorie.
Ingredients :
Butter – 115 g
Light brown sugar  – 115 g 
Milk – ¼ cup
Vanilla extract – 1 tsp
Raisin – 1 tbs
Chocolate chips – 150 g
Rolled oats – 100g

Method :
In a bowl , mix butter and brown sugar well.
To and raisins and mix together.
Now , add the oats and vanilla extract , mix well.
It will be like crumble , so add little milk at a time and try to make shapes.
Make into small rounds and press flat with care , as it breaks easily.

Preheat the oven to 220 * C and bake for 15 minutesthis add the chocolate
Let it cool and store in air tight boxes.

Delicious eggless chocolate chip raisin oaties is ready to serve.

Note :
 If you want to add egg to this cookies  means add a whole egg to the butter sugar mixture and mix well or beat separately and add .

Friday, November 29, 2013

Aloo Mattar Masala / Potato and Peas masala

 This was simple and easy to make gravy. There is no spice is used to make this gravy yet it was tasty. It goes well with roti / rice/ pulov.
 As I had already posted Aloo Mattar , it tastes different from the previous one.

 As there is no other spice used in making this gravy , it is suitable for young childrens too………

Requirements :
Green peas – 2 cup
Potato – 2 large
Onion – 1 large
Garlic – 5 cloves
Ginger -1’’ piece
Oil – 2 tbs
Red chilly – 6 – 7
Coriander seeds – 1 tbs
Turmeric powder – ¼ tsp
Salt as required
Grated coconut – ¾ cup
Tomato – 2
Curry leaves
Method :
If using dry peas soak it the day before.
Masala :
Heat a spoon of oil , add the red chilles , ginger , garlic , coriander seeds , half of the chopped onion , few curry leaves and sauté well. 

Let it cool and grind into a smooth paste.
Gravy :
Chop the potatoes into cubes. I usually use with the skin itself.
Heat the remaining oil; add the chopped tomato and sauté well.
Add in the chopped onion and sauté for 5 minutes.

Add the green peas and potato cubes , sauté well.
Now , add the grounded masala , turmeric powder and required salt. Sauté for 2 minutes.

Add about 2 cups of water and cook in medium flame with closed lid till the vegetables are cooked.

Cook till the potatoes are cooked and the gravy thickens.

Aloo matter gravy is ready to serve.
We had it with Beet stuff green paratha.

Thursday, October 31, 2013

Muttai dosa / Egg with crushed pepper

 This was the omelette or dosa during our childhood days. It is simple and easy to make recipe with egg. It needs only few ingredients. It is my favorite of all egg recipes.
 As we are using pepper powder, it is good to young children  It is easy to make within minutes. Me and my sister call it as muttai dosa , so named the recipe so.

Requirements :
Egg – 1
Oil – 1 tsp
Pepper powder – 1 tsp
Salt – a pinch
Method :
Heat a griddle, reduce to medium flame.
Add  half teaspoon of oil and spread it fully on the griddle/ tava.
Crackle the egg and add on the hot griddle.
Add the remaining oil , surrounding the egg.
Sprinkle the pepper powder and salt.
Let it cook, flip to other side and cook on both sides.
Muttai dosai is ready to serve.

I will have it as it is.
It can also be served along with rasam rice  or with any non vegetarian gravies.
Note :
If you want to have half boiled egg , don't turn over to other side.

Saturday, September 7, 2013

Curry leaves Rice / Karuvepillai podi sadham


  This is easy to make rice with the curry leaves spice powder. We usually have any podi / spice powder / gunpowder to have with rice or idli and dosa. Mostly we have lentil spice powder and some times curry leaves powder.
  Curry leaf is common herb used in south Indian cooking . Mostly all the homes in south India will have their own curry leaf plant. We do have our own in our garden , so no need of buying in shop.
  This curry leaf has excellent nutritive value . The curry leaf tree is a tropical to subtropical tree , which is native to India. This leaf is known as Karuvepillai in Tamil , while it also called as sweet neem leaves.
 This leaves is aromatic , which gives a unique flavor to the south Indian dishes.curry leaves has many medicinal benefits . it stimulates digestive enzymes . Helps in improving eyesight , good for hair growth and rich in iron.
 This rice can be prepared in a jiffy when we have the curry leaf powder in hand.

Requirement :
Cooked rice – 2 cup
Sesame Oil – 1 tbs
Onion – 1
mustard seeds - 1/4 tsp
Salt as required
For curry leaf powder :
Curry leaves – a handful
Urad dhal - 1 tbs
Channa dhal – 1 tbs
Dry chilli – 3 ( or ) 4
Cumin seeds – 1/8 tsp
Pepper corns – 6

Method :
Dry roast the curry leaves in a pan and keep aside.
In the same pan , dry roast the urad dhal , channa dhal , red chillies , cumin , pepper .
Grind all together to a fine powder.
Heat oil in a pan , add the mustard seeds and let it crackle.
Add  the chopped onion and sauté till it turns transparent.
Add the cooked rice and sauté for a minute.
Add the grounded curry leaf powder and required salt. Stir well for five minutes.
Take off from flame and serve.

Curry leaves rice is ready to serve.
Serve with chips or fryums.
Note :
I had used sesame oil for tempering , any vegetable oil can be used.
onion can be avoided in this rice.

Friday, August 9, 2013

Malai kofta / Spicy Vegetable Balls in creamy gravy

 Malai kofta is a well known mughal dish which is best combo with ghee rice, jeera rice and coconut rice. This gravy is rich gravy which can be served with roti / phulkha.

 This dish is a spicy gravy of Indian cottage cheese dumpling in rich creamy sauce. 

  This gravy is a popular dish in many restaurant menus. Everyone will fall for its flavor and taste.
 This post was in my draft for more than one and half years. I didn’t made again , will update photo soon.

 This picture was taken long before , so it won’t be clear.

Koftas :
Potatoes - 4 - 5
Green chillies, finely chopped - 2
Grated Panner (cottage cheese) – 200 g
Carrot & Peas (Boiled) – 1 cup
Cornflour/ corn starch - ¼ cup
Golden Raisins + Chopped Cashew – ¼ cup
Salt to taste
Oil for Deep Fry
 Onions, - 3
 Tomato puree – 1 cup
Paneer grated – ¼ cup
 Ginger paste – 1 tbs
 Garlic Paste – 1 tbs
Green Chillies - 2 finely chopped
Coriander powder – 1 ½ tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Aniseeds  – 1 tsp
Garam Masala – 1 tsp
Fresh Cream - ½ cup
Milk – 1 cup or more
Salt to taste
Sugar - 1 tsp
Oil - 3 tbs

  Boil the potatoes, cool, peel and grate them. 
  Grate paneer or crumble with hand. 
 Wash all green chillies, deseed and chop them fine. 
  Peel carrots, grate them, and add peas and some water, boil them in microwave for 10 mins.
 Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside. This onion paste gives a unique taste and texture to the gravy.
 In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into 20-22 equal sized balls. Stuff them with raisins & cashew in the centre.
Deep fry them in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry the koftas in hot oil. It can also be baked in a 220* C pre-heat oven, by arranging & spraying oil on these koftas placing them on the baking tray for 10 mins.
 On the other side heat oil in a kadai, add fennel, boiled onion paste and cook for five minutes. Add ginger & garlic paste, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.
 Add tomato puree and red chilli powder and cook on medium flame untill oil separates on top from gravy. 
 Add milk along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 
 Stir in fresh cream and garam masala powder. 
 Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins .

 Sprinkle the grated panner , chopped nuts on top ( optional ) .
  Enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)
We had it with Jeera rice.

Note :
Reserve some koftas to add just before serving. It will be crunchy.
Gravy and raw koftas can be made a day before.

Wednesday, July 24, 2013

Kongunadu recipes – Rendez Vous with a Foodie


    Kongunadu recipes for Rendez Vous with a foodie . It was the guest post series started by Priya akka of Priya’s Versatile Recipes.


Being from the kongu region , I want to post kongu recipes for this guest post. Hope some of you know about the cuisine. Here is a short introduction…….
  Kongunadu cuisine is the cuisine of the kongu region of the Tamil nadu. Kongu region covers salem , nammakal , erode , Coimbatore , Tiruppur , pollachi and 30 more places of tamilnadu. In olden days , most of the people in the region are farmers doing agriculture as our region is well fertile and well irrigated.
 Nowadays along with farming , other like textile mills , automobile industries , educational institutions and so on…..
 Cuisine of the region usually made with the farming products get from their own land like mostly uses coconut, country vegetables like Ridge gourd, brinjal, bottlegourd, snake gourd, legumes and pulses, poultry, lamb and so on.
 I had posted few of the recipes in my blog. Check here….

  The recipes which I had posted are
   Pachaipayaru sadham
    Ragi Pakoda

Kachayam – a crunchy sweet snack made with the batter of maida , sugar , banana and cardamom powder , deep fried in oil. This was a signature recipe of kongu cuisine.

Pachaipayaru sadham – a rice preparation made with rice , whole moong dhal / green gram dhal and some spices. It will be a excellent one pot meal , specific to our region.

Ragi pakoda – crispy pakoda made with the batter made of finger millet flour , onion , green chillies , curry leaves and drumstick leaves. Adding drumstick leaves to the pakodas are unique to our region.

Check her space for the full recipes………

Monday, July 15, 2013

Eggless Lemon Chiffon cake – Baking Partner

  For this month’s baking partner , we have choice to choose from the two given cakes . I choose the lemon chiffon cake which was suggested by saraswathi of sara’s kitchen.
  Happy to announce that this month was the anniversary to the baking partner group.
 Chiffon cakes are foam cakes , airy and pillowy texture and combine richness of a butter cake with lightness of a sponge cake , that are leavened primarily with beaten egg whites , just like angel food cake.

Infact they are similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes , contain both egg yolk and vegetable oil . These two ingredients keep the cake moist , soft and tender and result in a cake that tastes great and keeps well.
 I made this cake as eggless , it was moist and airy too.

 Even refrigerated , the oil in the cake remains soft and makes it much more tender and contains less amount of sugar than angel food cake. Because of the lower fat level than butter cake and less cholestrol and saturated fat , everyone like to have this guilt free cake without any hesitation.
 The chiffon cake was created by Harry Baker , a Los Angeles insurance agent in , 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cake to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly , and he eventually sold the recipe to General mills in 1947.

Now , Mr . Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter , which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolk and to fold them ever so gently into the batter .Actually , my sister made this cake on my birthday.......... Thank you sis for this delicious cake.......... .

Adapted from The Cake Bible by Rose levy Beranbaum
Requirements :
Maida – 2 ¼ cup
Corn flour – 2 tbs
Sugar – 1 ½ cup + 2 tbs
Baking soda – ½ tsp
Salt – ½ tsp
Lemon Zest – 1 – 2 tbs
Canola oil – ½ cup
Water @ room temperature – 2/3 cup
Lemon juice – 2 tbs
Vanilla essence – 1 tsp
Method :
In a bowl , mix the sugar and lemon zest together , until the sugar is grainy and aromatic.

Add in the maida , corn flour , baking soda , salt and mix well.

Make a well in the center and add the canola oil , water , lemon juice and vanilla essence.
Fold in together to form a smooth batter.
Pour the batter into the greased pan and bake in the preheated oven @ 220 * C for 20 minutes or till the inserted tooth pick comes out clean.

 Once it is cool , turn upside down and sprinkle icing sugar on top.
Eggless lemon chiffon cake is ready to serve.

Sending to  @ just not cakes