Tuesday, April 30, 2013

Spicy Greens Roti

 Roti made by combing the healthy greens like spinach , Fenugreek ,Dill , coriander , mint . It was healthy as I included so many greens in a single roti. Any green of your choice can be added.

 Dill leaves – Leaves of the Aniseed plant . I haven’t seen any shop selling these in and around my place. I had sowed few aniseeds in a pot to grow this plant 10 days before. There are 4 plants which had grown upto 10 cm height. I used these leaves to this roti. This gives a special flavor to the roti.

Requirement :
Wheat flour – 2 cup
Greens ( spinach , Fenugreek , Dill , mint , coriander ) – 1 cup
Green chilli – 2
Chilli powder – ¼ tsp
Coriander powder – ¼ tsp
Amchur powder – ½ tsp
Cumin powder – ¼ tsp
Ghee – 2 tsp
Turmeric powder – ¼ tsp
Grated Ginger – ¼ tsp
Water as required
Salt to taste

Method :
In a bowl , add the flour and chopped greens , mix well.
Add in the dry masala , salt , chopped green chilli and ginger .
Add the ghee and mix well.
Sprinkle little water at a time and knead the dough.
Make a soft smooth dough. Let the dough rest for 15 minutes to get soft roti.

Make small round balls of the dough.
Press into thin rotis by dusting flour with the help of rolling pin.
Heat a tava and cook the pressed rotis with spreading little oil on top.
Cook on both sides.

Spicy greens paratha is ready to serve.
Serve with coconut chutney , any raita or plain curd.

We had it with plain curd.

FR-event of Swathi @ Pallavi's space

 @ Akila's space

Tiramisu - Eggless and Alcohol free

   Tiramisu is a famous Italian Dessert . In Italian Tiramisu means Pick me up. It is made of ladyfingers ( Savoiardi ) dipped in coffee , layered with a whipped mixture of egg yolks and mascarpone cheese and flavored with the Marsala wine and cocoa .

 This was the challenge for this month’s  Eggless Baking . I made this as eggless and alcohol free with all made from scratch. Yes , I made my own savoiardi biscuits , mascarpone cheese.
 The translation of the name Italian Tiramisu means pick me up ( metaphorically , make me happy ) . This may refer to the caffeine in the espresso and the effect of cocoa in the recipe.

 Tiramisu is a layered dessert , consisting of alternating layers of coffee soaked savoiardi biscuits and mixture of mascarpone cheese and sugar. These are topped with a dusting of cocoa powder , as both a garnish and a bitter counterpoint to the sweetened cheese mixture and more layers are added.

 Countless variations of the tiramisu are there . Many use cakes or sweet , yeasted breads such as panettone in place of ladyfingers.

Requirements :
Mascarpone cheese  made of 500 ml whipped cream
Whipping cream - 1 cup
Homemade Ladyfingers  - 20
Cocoa powder – 4 tbs
Condensed milk - 1tbs
Icing sugar – ½ cup
Cold coffee - 2  cup
Garnish :
Chocolate shavings
Glazed cherry
Method :
Homemade Mascarpone Cheese
Recipe source – Vera’s Baking Obession

Requirements :
Whipped cream – 500 ml
Fresh lemon Juice – 1 tbs
Method :
Add the whipping cream into a flat bottom vessel.
Fill in a skillet with the water for 1 inch and bring to boil.
Reduce the flame to medium and place this vessel of cream on the skillet.
Keep stirring till the cream is heated to 190 * F. It will takes around 15 minutes to heat.
Now , add the lemon juice and stir continuously.

The cream will starts curdle.
It won’t curdle as in panner making.
The whipping cream will become thick, it will cover the spoon.
Remove from flame and let it cool for 20 minutes.
Line a bowl with the damp cheese cloth and pour this mixture to sieve.
Don’t squeeze , let it stand till fully cooled.
Once cool , cover with a plastic wrap and refrigerate overnight or upto 24 hours.
  It will be watery before referigeration , it will set after referigerated.

Eggless Savoiardi / ladyfinger Biscuits
 Savoiardi are a sponge like cookie originally from Asto valley of Italy in the Alps , once known as the Duchy of Savoy ( hence its name is derived ). This piemontese biscotti resembles lady fingers , though they are about twice as thick.
 Savoiardi also figure prominently in several desserts , including puddings , charlottes and tiramisu , as they absorb liquids excellently. The French call them biscuits la cuille`re and are a common ingredient also in many French desserts.
 It can be bought from store . I made it from scratch as they are fairly easy to make and will last in an airtight container 2 – 3 weeks.

These biscuits can be accompanied with coffee or tea. They are light , crispy and slightly sweet.
This recipe makes about 36 biscuits ( 3” long and ¾” wide )
Recipe Source : My Diverse Kitchen
Requirement :
All purpose flour – 2 cup
Granulated sugar – 4 tbs
Vanilla extract – 1 tsp
Butter – 1 ½ cup
Baking powder – 1 tsp
Coarsely grounded Almond – ½ cup
Powdered sugar for coating
Method :
In a bowl , mix the flour , sugar , baking powder ,almond and mix well.
Add in the vanilla essence and butter , mix well.
If you feel the dough is more thick as we has to shape through piping , add a spoon of milk.
Fill in the piping bag with a plain tip and pipe into the baking tray into a fingers of 3” long with 1 cm interval between.
I shaped some with the hand , it is also helpful. But the dough sticks to hand because of the butter.
Preheat the oven to 220 * C and bake for 20 minutes or till they start turning golden brown.
Immediately after taking out of the oven it will be very soft to touch , later it will harden bit.
Let it cool and store in airtight container.
  Savoiardi biscuits is ready.
I made these Savoiardi biscuits and mascarpone cheese a day before assembling . If made early the job is so easy.

Assembling Tiramisu :
 This is main part of the dessert , assembling each layer and refrigerate for atleast a whole day . It can be refrigerated more it make this dessert more tasty.
 I assembled in a refrigerator storable box and used remaining in a ice cream bowl.
  Chill the Whipping cream and bowl before assembling.
 Whisk the cream until it reaches stiff spikes.
 In another bowl , mix the mascarpone cheese and icing sugar , whisk well.
now , add the whipped cream and fold in gently.

 Mix in the condensed milk to this mixture , i added this for extra  sweetness .

Mix 2 tbs of Instant coffee powder in two cup of warm water and let it cool.
Dip each savoiardi biscuit in the cold coffee and arrange in a layer on the box.
Then apply a layer of the cheese mixture to cover fully.
Dust the cocoa powder on top.
Repeat this layer till the top of the box. I arranged about 3 layers.
Dust cocoa powder on top.  garnish with the chocolate shavings and glazed cherry.

Fresh fruits can be garnished on top.
Close the box with the lid and refrigerate for atleast two days .

By this time, it will be set.  It can be unmolded and serve or cut into slices and serve.

Serve this heavenly dessert and enjoy.

Eggless Tiramisu is ready to serve.

Monday, April 29, 2013

Instant Bread Upma / Spicy stirfried Bread

Bread Upma was the Indian twist to the International Bread. It is tempered in the Indian way to suit our taste buds.

   Bread upma will be instant dish to make within minutes. It requires no special ingredients. When we are running out of vegetables or less any vegetables in hand , this upma comes to rescue. It will be excellent for lunch box too.

  I feel that having bread upma when it was still warm will be delicious than when it was had as cold. So prepare and have immediately. 

Vegetables can also be added along with this to make it more healthy. Leftover / dry bread can be used in making this simple yet filling meal.

Requirements :
Bread slices – 4
Onion – 1
Tomato – 2
Green chillies – 4
Oil – 1 tsp
Mustard seeds – ¼ tsp
Salt as required
Curry leaves – a sprig

Method :
Chop the onion , tomato and green chillies.
Cut the bread slices into small pieces.
Heat oil in a pan , add the mustard seeds and let it crackle.
Add in the chopped onion and green chillies , curry leaves , sauté well.

When the onion pieces become transparent , add in the chopped tomato and sauté well.
Add the turmeric powder and  required salt , mix well.
When the tomato pieces are mashed well , add in the bread pieces and toss.

Close the lid and let it cook in medium flame for two minutes.
This is to soften the bread pieces.

Stir well and take off from flame.

Chopped coriander leaves can be added. Few drops of lemon juice can also be added.

Instant bread upma is ready to serve.
It was with the taste of sweet , spicy and tangy.

Mangai Murungaikai Sambar / Mango Drumstick Lentil Curry

 Sambar was the integral part of the southindian cuisine. It is a tangy lentil curry with fresh vegetables. It can be served along with plain rice , idli , dosa or roti , vada , fritters.
  Sambar is nothing but the spicy lentil curry cooked along with any of these are all of these vegetables such as drumstick , potato , eggplant , radish , bottlegourd , pumpkin , chow chow and so on.
  There are many varities of sambar , I too had posted some of the sambar varities  check them out .........


This sambar has both drumstick and
mango , especially raw mango.  murungakai is the Tamil name for Drumstick and mangai means mango.

Adding mango to the sambar gives a unique taste and flavor , it will be delicious.
  I like adding mango to sambar a lot , as mango will be tangy reduce the tamarind in this sambar.
Requirements :
Tuvar dhal – 1 cup
Shallots – 6
Onion - 1
Drumstick – 2
Raw Mango pieces – 6
Sambar powder – 1 tbs
Salt as required
Oil – 1 tbs
Turmeric powder – ½ tsp
Garlic – 4 cloves
Curry leaves – a sprig
Asafetida – a pinch
Mustard seeds – ¼ tsp
Tamarind – marble size

Method :
Soak the tamarind in a cup of water. Extract the tamarind juice after few minutes.
Wash and add the dhal to a pressure cooker.
Add in turmeric powder , shallots , garlic along with two cup of water and pressure cook for 3 whistles.
Heat oil in a pan , add the mustard seeds and let it crackle.
Now , add the asafetida and chopped onion, sauté till it turns translucent.
Add in the curry leaves and sambar powder , sauté till raw smell leaves.
Now , add the chopped drumstick pieces and stir once.
Add a cup of water to cook the drumstick. Leftover water from the cooked dhal can be used.
When the drumstick is cooked add the tamarind extract and let it boil.
Add in the required salt and mix well.
When the raw smell of the tamarind is went off add the cooked dhal and mix well.
Add in the mango pieces and let it simmer for ten minutes.

Delicious mango drumstick sambar is ready to serve.
Serve with plain rice along with ghee.

Note :
I usually add the mango pieces at the last as it will not be over cooked.
Any other vegetables can also be added.

Sunday, April 28, 2013

Rajma Tikki / Rajma Cutlet / Red Bean Cakes


Rajma is the Hindi word to refer the kidney bean / red bean. It is named for its visual resemblance in shape and color to a kidney . This is  protein rich and good for the young childrens.

 These spicy redbean cakes will be excellent starter and easy to make in large numbers for parties.

 As all the lentils are protein rich , it is good and healthy snack for tea time. It also makes a excellent starter when served along with tomato sauce.

 This recipe requires few and easily available ingredients in everyone’s pantry. The time required to make this also less.

Requirements :
Rajma / Red bean – 1 cup
Onion – 1
Wheat flour – 2 tbs or more
Semolina  - 2 tbs
Ginger garlic paste – ½ tsp
Roasted peanut – 2 tbs
Red chilli powder – ½ tsp
Garam masala – ½ tsp
Coriander powder – ½ tsp
Cummin powder – ¼ tsp
Amchur powder – ½ tsp
Chopped coriander leaves – 1 tbs
Salt as required

Method :
Soak the rajma overnight and pressure cook for two whistles.
Crush the roasted peanuts. Chop the onion into fine pieces.
In a bowl , add the cooked rajma and mash with the hand.
Add in the roasted peanuts ,  chopped onion , coriander leaves and mix well.
Now , add all the dry masalas , ginger garlic paste and mix well.
Add in the flour and semolina and mix well. If the mixture was more sticky add in a spoon of flour extra and mix well.
Make this mixture into small balls and flatten slightly to give a cutlet shape.

Heat the griddle and spread a spoon of oil , place two of the shaped tikkis and cook with a spoon of oil .

It can also be deep fried. I cooked in tava with less oil.

Cook till the both sides are slight brown and crisp.
Cook the remaining shaped tikkis.

I got around 12 tikkis.

Crispy Rajma tikkis are ready to serve.

Serve along with the tomato sauce.

FR-event of Swathi @ Pallavi's space