pot-puree

Three cheese Croquettes

2010-10-24T04:21:00.015+05:30

I know it has been a long time since my last post. Its my Little school and and few series of workshops that i attended that has kept me away. There is so much of catching up to do and i want to see all the lovely new recipes in all my favourite blogs...

This time around i am going to share a simple croquette which is quite popular among my friends and something that i am always asked to make for parties.

You will need :

3 potatoes boiled and mashed into tiny lumps
paneer - 250 gms ( grated )
cheddar cheese - 3 tbsp
Parmesan - 3 tbsp
onion - 1 finely sliced
Cunim seeds - 1 tsp
fresh coriander finely chopped
g. chilles - 2 de seeded and finely chopped
Salt to taste.

To coat the croquettes :
Bread crumbs as required
3 tbsp plain flour. ( Add enough water to the flour and make a batter that is not too thick and not too thin. Enough to coat the croquettes).
Salt to taste.

Method:

1. Heat oil and add the cumin seeds.
2. Add onion and green chilles and potatoes and saute till heated up.
3. Add the grated paneer and mix well.

4. Add chopped green coriander leaves and salt .

5. Now put the mush in a bowl and add the other two cheese and mix and keep it in the fridge for 15 mins.

6. Take it out and make it into a log. Sometimes depending on the quality of cheese i have had trouble at this stage. The mush sometimes gets little oozy and doesn't take shape. In which case you can take couple of white bread slices and cut the edges and soak it in water and squeeze out the water and mix it in to thicken the mixture.
7. Now cut the log into thin slices. I find this method convenient to shape them into small ovals.

8. Now coat them with the wet flour and bread crumbs and fry it in hot oil.

9. serve with coleslaw of your choice..

Cream of Corn soup with Corriander and curry leaves....

2010-09-20T19:27:00.017+05:30

This is an accidental recipe. Mommy was busy making cream of corn soup for some friends for dinner. Sonny dear walks in and offers to help. Mommy gives him the whisk to stir the roux... and then it happened,my other twin picks the coriander chutney which was made as accompaniment for the pakora and drops it into the roux. I was stunned ... but was surprised to see the transformation .... It started smelling so good that i continued to make it with the greenness and was so delighted with the outcome. My friends of course polished it off and asked me for the recipe.

Made this soup few times after the accident and sort of tweaked it to what i have now...

Ings :

Frozen sweet corn - 1 cup
olive oil - 2 tbsp
garlic minced - 1 tbsp
Soup bouillon -1
1 cup boiling water
Butter - 2 tbsp
Plain flour- 1 tbsp
milk - 1 cup
coriander leaves - 1/2 cup
curry leaves - few
green chillies -1
salt to taste

Method :
1. Heat olive oil and add the minced garlic and saute till light brown and add the corn and cook for few mins. Now mix the soup bouillon in hot water and stir till dissolved and add it to the corn. Let it cook till done and allow the liquid to reduce.

2. Let it cool and puree it.
3. Now grind the coriander, curry leaves and green chili in a fine paste. Add salt to taste.

4. Heat the pan and add the butter and when melted add the plain flour and let it turn light brown. Now add 2 to 3 tbsp of the coriander paste and stir well.

5. Add milk to the roux and let thicken a bit.

6. Now add the pureed corn .

7. Mix well and return it to the stove. Heat and thin it with more milk and hot water.

Garlic Croutons :

Garlic paste - 1/2 tsp

Salted Butter - 2 tbsp

Garlic - sliced thinly a few for garnishing

coriander leaves for garnishing

Bread - 1 slice

1. Mix the butter and garlic paste. spread the bread with garlic butter and cut them into small squares. Place a coriander leaf and top it with garlic slice on each square and toast it in the oven till brown.

Serve the soup with the croutons.

Can add the coriander paste for extra flavour while serving.

Strawberry and Banana Sandwich ...

2010-09-09T15:16:00.015+05:30

Our friends from Brussels stayed with us during summer and their little dear Neha was coming to India for the first time. Both sides were little concerned as to how she would like to play with two boys and how she would take to Indian food. Kids indeed surprised us because it was instant friendship and they got along so well. Food also was an interesting exchange where my twins started to eat Banana sandwiches and Neha had Poori everyday. So this is a recipe which was a contribution from her . 'Boys have added several other things and tried several versions and finally we have sort of standardised to this one. I did a small variation this time. I used Malabar Plantains instead of the regular ones . That is another favourite with my kids. Sliced Plantains toasted in dollops of ghee or butter. They taste delicious and is a common snack in kerela.

You will need :

2 slices of sandwich bread ( I used Whole wheat bread)

2 tsp softened butter

2 tbsp peanut butter

1/2 banana sliced

4 to 5 strawberries sliced

1 tbsp honey

1 tbsp jam of your choice ( I used Apricot jelly)

1 Tbsp choco chips

1. Butter both the breads ...

2. Slice the banana and toast them in a griddle ...Add a small dollop of butter...

3. Cook till they are golden brown.

4. Now sprinkle the choco chips for the first layer.

5. Place the toasted banana ...

6. Arrange the sliced strawberries on top of the Banana slices.

7. Spread the second bread with one layer of Apricot jelly. Next mix honey and peanut butter together and spread over the Apricot jelly.

8.Sandwich both the slices and place it on a griddle and toast for few mins on both sides till crisp and browned.

9.Banana and strawberry sandwich served.....

Verdict : It is something even adults will enjoy. The melted chocochip with strawberry and banana is surely delicious . It is also a healthy snack which can be fixed instantly.

Raita Galore...

2010-09-07T18:49:00.012+05:30

Raita is something that i can live on... Honestly during the periods when i go on serious dieting this is one major comfort food that i always count on. I am sharing few of my tried and tested ones and my favourites.

Okra Raita :

Okra - about 10 to 15 cut into small rings
curry leaves a few
green chili cut finely
mustard seeds - 1/2 tsp bengal gram 1 tsp (optional)
Yogurt - 1 cup

Salt to taste.

Method:
1. Wash and wipe the okra dry .
2. Heat oil and add mustard, curry leaves and Bengal gram .

3. Add the okra and gently fry it till it turns little crisp and the ends turn brown.

4.Add salt to taste .

5. Beat curds and mix the cooked okra into the chilled curd and top it with chili powder.

6. Serve chilled.

Verdict : The crunchy okra soaks into the yogurt and the mild spice andcrunchy curry leaves makes an interesting blend of texture and flavour. This is something that you almost want to eat on its own.

Spinach and Dill Raita :

(Taken from Anju Anand's Cook book)

spinach - 75 gms washed

10gm dill sprigs

300 ml yoghurt

salt ,to taste

freshly ground black pepper to taste

3/4th tsp roasted cumin powder

Method :

1. Place the spinach and dill in a saucepan with little water and cook until soft.

2. Drain and squeeze excess water and finely chop to shreds

3. Stir the spinach into the yogurt with salt , pepper and roasted and pounded cumin seeds

4. Serve chilled.

Verdict : Love the blend of flavours from spinach and dill. Can be served as accompaniment with both Indian dishes and even with barbecued chicken and pitta bread.

Beetroot and Mango Raita :

(Adapted from Anjum Anand's New Indian cookbook )

1 small beetroot cooked and cubed

1/2 mango peeled and cubed

200 ml yogurt

1/2 tsp chili powder

1 tsp oil

1 tsp mustard seeds

1 heaped tsp sesame seeds

curry leaves few

Method :
1. Mix together the cooked and cubed beetroot , mango, yogurt, salt and chili powder.
2. Heat the oil in a sauce pan, tilt the pan and hold it in an angle so all the oil collects at the bottom.
3. Add the mustard seeds, sesame and finally curry leaves. When they pop and splutter , quickly pour them over the raita. Mix and serve chill

Verdict : I made two changes from the original recipe. I cooked the beetroot and added mango for a twist. Loved the crunchy sesame and the mildly sour mango along with the gentle sweetness from the beetroot. An amazing recipe from Anjum.

Enjoy!!!

Pink Guava Granita....

2010-08-18T13:10:00.013+05:30

Found these amazing pink guavas on my way back home in the fruit market and i grabbed them immediately as they are not very common to find. We always get the white varieties in abundance but this year i have been seeing these ones. They have amazing flavour and soft and juicy skin . They are not as sweet as the white ones though.

Found an interesting granita recipe sometime back . Made few changes for added flavour and colour.
Quiet happy with the result actually..

I took ...

Ingredients :

800 gms semi ripe guavas

300 gms sugar

juice of 1 lemon

300 ml water to cook the guavas

300ml chilled water

Finely chopped mint - 3 tbsp

Few drops of rose water for serving

Mix sugar and water and let it simmer.

Now gently drop the guavas one by one.

Let it boil for two to three minutes and allow it to cool completely.

Run it in the blender with the water and puree it. Add 300 ml of chilled water and puree it mix juice of 1 lemon and pour it into a dish.

Just to have a two tone and some flavour i added finely chopped mint to it. Mix well and keep it in the freezer for about two hours.

Now after about two hours take it out and fork it and scrape it so as to break the setting. Repeat it every one hour for two times.

Serve the lovely pink granita in a goblet topping it with few drops of rosewater and mint sprigs.

Enjoy!!.

Oyster Mushroom Curry....

2010-08-06T09:33:00.020+05:30

Oyster Mushroom has been a regular at my mom's place during my growing years. Most of the population at home - ( btw 12 of us from two families - how else can i refer!!) converted to vegetarians at one stage. So this was the only thing that resembled and tasted like meat for the converts. I was always loyal to my chicken and fish. So this mushroom would take many forms and tastes and would be prepared only on Sundays as special treats for them. What a pity!!. All said and done it sure tasted good.

Its been a while since i made this at home. Honestly it had gone out of my memory until i saw the call for 'Cooking with seeds - Fennel' event hosted by Priya's easy and tasty recipes. I use fennel in almost everything i make , so i was wondering about something different and interesting. So here it is...

Oyster Mushroom Curry :

Oyster mushrooms 250 gms

Onion - 2 small ones

Tomato - 1

Garlic - 5 finely chopped

Fennel Seeds - 1 Tbsp

Curry Leaves - few

Coriander powder - 1 tsp

Chilli powder - 1 1/2 tsp

Coconut milk - 1/4 cup

Oil as required

salt to taste

Method :

1. Heat the oil and add the fennel seeds Curry leaves and wait for few seconds.

2. Now add the onions and curry leaves and fry till the onions begins to brown slightly.

3. Add the coriander powder, Chilli powder , salt and a dash of turmeric powder cook for about two Min's.

4. Now add the chopped tomato and continue to cook for few Mins

5. Add the coconut milk and reduce heat. Cook for five to seven mins till the oil begins to float on top of the curry.

6. Now add the mushroom and cook it covered till done.

7. Garnish with coriander leaves

Tastes good with rice and can be served with rotis as well.

Enjoy!.

Cucumber Salad with pomegranates and toasted sesame...

2010-08-03T16:07:00.009+05:30

Hello... I know i have been pretty slow and irregular with my posts these days. Apologies. This year i have taken on a new project of home schooling my twins along with another little dear. So my thoughts and my entire self seems to be occupied with organising and putting together things at my 'Little School'. (BTW that is the real name of my home school ). So do wish me luck... as i need loads of them.

Well i don't know if i can even write a recipe for this simple cucumber salad... as it is really nothing but assembling few things together. Now i am an out and out salad person and need to have it everyday. So variation and combinations are something i experiment to the ones that i regularly make. This is definitely not from my creative juices but from one of the magazines that i was browsing through while my boys were getting a haircut.

This salad requires very basic and few ingredients from your kitchen. A cool, colourful and crunchy salad with the flavours of mint . With the toasted sesame and sunflower seeds and pomegranate , it gives a certain smoky nuttiness and sweetness making it completely satisfying.

You will need :

3 Cucumbers peeled and diced

1 green chilli finely chopped

1 cup pomegranate seeds

1 cup fresh mint leaves

1/4th cup Coriander leaves chopped fine

salt to taste

juice of one lime

2 tsp white and black sesame seeds

2 tsp sunflower seeds

2 tbsp olive oil to drizzle.

1. Roast the sesame seeds .

2. Toss the cucumber, chilli and pomegranate together. Add the mint leaves and coriander leaves.

3. Season with salt, lime juice, roasted sesame seeds and sunflower seeds. (I skipped the sunflower seeds as i didn't have them).

4. Drizzle olive oil and serve chill.

Imam Bayildi - Fainted Priest ....

2010-07-09T16:16:00.022+05:30

Cooking - is it an art or a science?... To me it is certainly a science . I envy people who walk in to the kitchen without any plan and just throw in things and dish up a sumptuous meal. Though i love cooking i am definitely not a natural at it.. I need my measuring cups and spoons and scale and what not. Give me a recipe and i will follow it to the tee..I am not a creative cook yet.

During my stay in Istanbul this was one dish that i never failed to order..... I had this everyday. This dish is called 'Imam Bayildi' which translates to The Priest fainted'..There are several apocryphal stories about the origins of the dish. The imam (Muslim priest) fainted or swooned when he tasted how good it was. I did too!!!

This is a simple eggplant dish which is cooked in loads of olive oil , slashed in the middle and stuffed with tomatoes onion, garlic, parsley and dill.

you will need :

5 purple medium sized aubergines

Salt to taste

10 tablespoons extra virgin olive oil

2 medium-size onions, cut lengthwise and thinly sliced

6 large garlic cloves, chopped

4 ripe tomatoes, peeled, seeded and chopped

Juice of one tomato/ half cup tomato juice

1/4 cup finely chopped fresh parsley leaves

2 tablespoons chopped fresh dill

1 teaspoon sugar

2 tablespoons fresh lemon juice

1/4 cup water

Heat about 5 tbsp 0f oil and fry the aubergine for about 5 Min's while turning them frequently ensuring not to burn them.

Now arrange the aubergines in an oven proof dish.
With the help of a fork and knife gently slash the belly of the aubergine and split it open making sure not to cut them to the end.

To make the filling :

In the same skillet you cooked the eggplant, add the remaining oil and heat over medium-high heat, then cook the onion and garlic until soft, stirring frequently so the garlic doesn't burn. Add the chopped tomato , parsley , dill and sugar . Half way through add 1/2 cup water and cook till done.

Spoon in as much filling as you can in the split aubergine halves.

Now mix lemon juice, tomato juice 1/4 cup water and 1/2 tsp sugar separately and pour it over the stuffed aubergines.

Put it in moderate oven (180) for 40 Min's . Garnish with parsley.

Serve it with plain buttered rice and Greek yogurt.

Verdict :

1. Please dont go by the pictures. They dont do justice to this utterly melting deliciousness. I guess some dishes are not photogenic.
2. The almost creamy aubergine with the falvourful tomato sauce is divine.
Variation:

You may also add currants and pine nuts to the filling for a sweeter and nuttier version.

Meat lovers can add minced meat for the filling.

Terrific Turkey.....

2010-06-17T18:13:00.060+05:30

Potters village in Cappadocia

Back from Turkey after three wonderful weeks my days are still filled with thoughts and beautiful sights of this amazing country. What struck me first was the extreme landscape and the terrain. The charming old city of Istanbul , the fairy chimneys of Capppadocia, awesome beaches of Antalya, pristine Pamukkale and of course the incredible Izmir - ' Terrific Turkey ' it is !!!

Sharing a bit of Turkey with u... Whatever little my camera could do!.

Carpet factory in Ephesus
Ephesus....

'Travel' has different meaning to each one of us ........Get away, adventure, fun, retreat, relax, shopping... Though it is a mix of all these to me , most importantly it means 'time to be with myself'. Time to download, process, get in touch with my thoughts and rediscover myself.

The valley of Cappadocia

Food in Turkey is truly an experience. Apart from the regular bistro and pub menu the authentic home made turksih food is incredibly divine. Wide variety of vegetables prepared with succulent tomato based sauces, liberal use of yoghurt and feta... takes the experience to a different level.

My favourites were :
'Ekmek' - Turkish bread and olives and homemade grape molasses and 'menemen' ( Scrambled eggs wtih vegetables and herbs) for breakfast.
'
'Manti' - mini pasta pockets with minced meat cooked and served in a bed of rich tomato sauce and creamy yogurt. They look lot like mini raviolis and 'Mezze platter' was for lunch. Or Bulgar rice with 'Imam bayildi' - eggplant stuffed with minced meat and cooked in tomato gravy

Snacked on 'Simit' - sesame bread, Charcoal roasted chestnuts and freshly squeezed orange juice.

Dinner was wide variety of Kebabs like Iskendar kebab or Testi kebab which is cooked in claypots for eight long hours , with Cappadocian red wine on the side .

Mango Orange Smoothie!!!

2010-06-05T17:58:00.003+05:30

Hello All!!!! I am Back and delighted to be behind my computer catching up with friends and fellow bloggers. One month seems to be quiet a break and so much seems to have happened in the blogosphere... so many colourful recipes , so many interesting stories and many more interesting new bloggers... hmmm feels good to be back!.

Honestly i have been avoiding getting into the kitchen and sort of having quick fix meals ..... But one thing that i have been loading myself since i landed back home is 'Mango smoothie'. Oh my !! All one gets to see in the fruit market now are these divine smelling mangoes in all shapes and sizes.

With Orange juice and a dash of cardamom for flavouring this smoothie is truly refreshing!!.

Try it !.

Ingredients :

1/2 Mango peeled and cut into chunks
1 cup orange juice
1 cup ice cubes
1/2 tsp cardamom powder
2 tbsp yogurt
sugar if needed.

Method :

1. Place the ice cubes in the blender and crush the ice cubes
2. Add all the other ingredients except the cardamom powder and blend till creamy and smooth and pour in a tall glass .
3. Sprinkle with cardamom powder.

Sit back and enjoy!!!.

Cardamom is not a favourite among many . It can be substituted with minced mint !.

Choco Chip Muffins

2010-04-23T07:33:00.015+05:30

Well Its summer and my travelling feet has been itching for a while now...
Going on a month long vacation !!..

See you all in June!. Of course i will miss blogging! Anyways catching up will be fun too!.

Happy Vacation to all of you!

Signing off with a simple Choco chip muffins from Nigellas's Kitchen.

Super simple and super Yumm !

Choco Chip Muffins

(Nigella's Kitchen)

INGREDIENTS
250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk
90ml vegetable oil
1 large egg
1 teaspoon real vanilla extract
METHOD
1.Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases. I used silicon cases which were a thouhtful gift from a good friend and a terrific cook herself.
2.Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.

3.Mix both together – it will be a runny batter - then spoon into waiting muffin cases.

4.Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Enjoy!!.

`Tamota Per Eeda' - Tomato - Poached Eggs

2010-04-13T09:06:00.016+05:30

I have a great attraction for authentic and traditional dishes. It certainly tells one about the culture and evolution of food . I think what attracts me the most is understanding and learning the provenance and history of original dishes. What is even more fascinating is when one finds similar or sometimes even identical dishes across culture. One such dish that i recently came across is a parsi poached eggs in tomato sauce. when P and I were visiting a parsi family in Mumbai we were introduced to this awesome dish which is now a regular at home.
Parsis migrated to India many centuries ago from the Persia and settled in Mumbai. Amongst many things that they are known for they are also known for their distinctive cuisine which is mostly a combination of sweet and savoury .
Having mentioned about Parsis poached eggs - `Tamota per eeda' i found two other culture that makes exact same dish with very mild variation. It is known as `Huevos Rancheros' in Mexico and Shakshukah in Israel.
Huevos Rancheros is typically served on Tortillas while Shakshukah is served with a liberal topping of feta cheese. I love my Tamota per eeda on a thick chunk of rustic bread.

The creamy and sweet tomato sauce with the soft poached eggs is fabulous on toasted or grilled bread too.

It is super easy and perfect for anytime of the day.

Now for the recipe :

Paarsi Tomato - Poached Eggs

(Adapted from Anjum Anand's Indian Food Made Easy)
1 medium onion peeled 1/2 Green pepper finely chopped
3 tbsp oil
2 large cloves finely chopped or grated
1tsp ginger finely chopped
3/4 tsp ground cumin
1heaped tsp ground coriander
1/2 to 3/4 tsp red chili powder
1/2 tsp turmeric
8 plum tomatoes blanched , skinned ,deseeded and chopped (phew!)
6 eggs

Method:
1. Heat oil in a medium pan and fry the onion till golden brown
2. Add green pepper and cook for sometime.
3.Add garlic and ginger and cook for about a minute
4.Now add all the ground spices and salt and cook for few seconds
5. Add the tomatoes and stir well . Bring the pan to simmer and cook covered for 15- 20 mins. Cook till it becomes a creamy mixture. Add a splash of hot water if required. The gravy should be loose yet creamy !.
6. Smooth the surface of the mixture and make six hollows with the back of a spoon . Now carefully crack an egg in each hollow.

7. Cover and cook till the eggs are done to your liking. Roughly for about 2-4 mins.
Serve with grilled rustic bread or Tortillas!!!

' Aeblezkeiver'...

2010-04-04T16:08:00.022+05:30

When my Mil's sister from Malaysia very sweetly carried this pretty 'flowered moulds' which weighs a tonne for me as a gift ,i was extremely touched and thrilled . I knew instantly that i could use it for a regular south Indian recipe that is made at home . She also mentioned that it is used to make a certain 'Danish Pancakes for breakfast menu's in restaurants in Malaysia...

My pretty flower moulds...

So i took it from there and started googling for danish pancakes and came upon this amazing stuffed roundels called 'aeblezkiver'...

Maybe some of you are already familiar with it.. But for those of you who, are like me unaware of , they are traditional dutch pancakes that are prepared in a special pan to create their ball/sphere shape. A typical 'aeblezkeiver' comes with a small slice of apple placed in the centre of each pastry. I made mine plain .

The ingredients are similar to that of a pancake but one can get adventurous with the flavouring though....

One can use lemon zest, cardamom, cinnamon, or vanilla ... or anything that catches ones fancy and stir it into the batter.

Now for the ings:

2 cups flour
3 to 4 tbsp sugar
1tsp baking powder
1 tsp baking soda
1 1/4 th cup milk
1/2 tsp cinnamon powder
4 eggs
2 tbsp melted butter

1. Mix all the dry ings together...

2. Separate the eggs and lightly beat the egg whites and keep aside

3. Now add milk, egg yolks melted butter and mix well

4. Fold in the egg whites gently

The batter should be of dropping consistency.

Heat the 'abelezkiver ' pan, i did not use the traditional one but used the flower mould. Pour oil in each section of the mould and Pour in a spoonful of the batter and wait till it bubbles up...

Cook it covered till it is not wet anymore on top...

Now turn the pancakes over and cook it for a little while
Dust it with icing sugar....

and there you go ... Ablezkeiver ready!. The serving options are plenty. You can team them with jams, jellies, honey, maple syrup, nutella or fruit preserves...or can eat them plain as well. Similarly u can make stuffed pancakes too by inserting fruit pieces ,or chocolate, or jams or even marshmallow when the batter is still wet and turn them over and cook. I served mine with freshly made apple and cinnamon sauce.

If one uses a traditional mould i am sure it needs some practice to get it right... So i found this video which shows how to use the mould and also gives interesting anecdote about the origin of the pancakes...

They taste lovely and will be a sure hit with the kids...
They are super fluffy ,moist and definitely a change from the regular pancakes!.

Strozapretti with oven roasted cherry tomato sauce

2010-03-27T19:12:00.025+05:30

Strozapretti, gnudi and Malfatti are some of the names of this popular Italian dish. This recipe has been on my list for sometime now and when i got a tub of ricotta last week i decided to give it a try.

This dish comes from Lombardy and actually means 'not pretty' in Italian. Now that is being ultra rude to this beautiful fluffy pillows which i thoroughly enjoyed making. Though they look like gnocchi they certainly are not dense and heavy . The fact that it uses very little flour more as a coating makes it super light and delectable.

I adapted this recipe from Delicious days and it was served with sauteed cherry tomatoes. Instead i made a super simple oven roasted tomato sauce and sauteed the spinach dumplings with the sauce and served it with loads of Parmesan flakes.

Loved the fruity flavour and sweetness of the sauce with the delightfully soft and light malfatti . I am sure this is a dish that i will be making very often.

Strozzapreti with sauteed cherry tomatoes

Recipe source: adapted from Delicious Days
Ingredients (serves 2-3):
200g spinach175g ricotta
30g grated Parmesan
1 egg
freshly ground black pepper
sea salt
freshly ground nutmeg
flour for hands
50g butter
Oven roasted Cherry tomato sauce - 3 tbsp
to serve: grated Parmesan and freshly ground black pepper

1.Wash the spinach, remove bigger stems and cook or steam until soft. Let the spinach cool down, then squeeze out any excessive liquid and chop finely.
2.In a large bowl mix together spinach, ricotta, egg, grated Parmesan and season with freshly ground black pepper, sea salt and nutmeg.
3.Meanwhile heat a large pot of salted water.
4. Dust your hands with flour and take a spoonful of the mixture in your hand and flap it from one hand to the other to give it the proper shape and get rid of the extra flour. But you could also try to dust a spoonful (tbsp) of the mix with some flour and carefully roll it with your hands into the desired shape.
5.Now drop them carefully into the pot with the simmering water, in small batches. They are done, as soon as they float on the surface which takes about two to three minutes. Remove with a skimmer.
6.Heat some butter in a pan and add the Strozzapreti and some cherry tomato sauce and Saute for one or two minutes and shake the pan occasionally, then serve on a plate with freshly ground pepper and grated Parmesan.

Oven Roasted Cherry tomato sauce :

1 bag of cherry tomatoes washed and halved

3 garlic finely minced

1/3 cup olive oil

sea salt to taste

1/2 tsp chili powder

2 tsp balsamic vinegar

freshly cracked pepper to taste.

1. Toss all the ingredients together and place it in a dish and put in a moderate oven (180) for about 50 Min's .

Malfatti Served.....

Chocolate Beetrootcake...

2010-03-18T22:15:00.007+05:30

This cake took a long time for me to be convinced... Been seeing this a lot in several versions but never ventured beyond curiosity. I was not too sure about having beetroot in my chocolate cake. This week i had a glut of beetroot in my fridge and thought why not !!.

It was both surprise and revelation to me. Not only the cake came out super soft and super moist i could never smell or feel any beetroot in there, which is what i was totally skeptical about. I layered and lathered it with rich chocolate ganache and served it with fresh strawberries . I think it is one of the best chocolate cakes i have ever tasted.

Though there are several recipes available i followed chef Ross Burden's version simply because his recipe suggests to cook and puree the beetroot though many other recipes add just plain grated beetroot like we do for carrot cake. I think the puree blended well with the cake mixture and gave it a sort of rich purplish brown colour and great texture.

Ingredients:
85g dark chocolate
3 medium eggs
300g sugar
240ml sunflower oil
300g cooked beetroot, peeled and pureed
30g cocoa powder
200g plain flour
1 1/2 tsp bicarbonate of soda
250g dark chocolate, broken into pieces
250ml double cream

Method:
1. Preheat the oven to 180°C. Grease and flour a 25cm spring-release cake tin.

2. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

3. Meanwhile, lightly beat the eggs with the sugar and oil in a large mixing bowl, then gradually beat in the beetroot puree. Stir in the melted chocolate.

4. Sift the cocoa, flour and bicarbonate of soda over the surface and mix in thoroughly.

5. Spoon the cake mixture into the prepared tin and bake for 35 minutes or until the centre springs back when lightly pressed. Leave to cool on a wire rack.

6. While the cake is cooling make the ganache. Place the chocolate in a heatproof bowl. Bring the cream almost to boiling point, then pour over the chocolate. Beat together until the chocolate has melted into the cream making a ganache.

7. While the ganache is still warm use to ice the chocolate. Set aside to cool and harden. Serve the cake with ice cream and fresh strawberries.

Sweet and sour Mango Pickle

2010-03-06T11:05:00.011+05:30

It is just March and the mango trees are full of blossom and buzzing bees . But the mango tree in my back yard seems to be in bit of a rush and we are already having round green ones ready for harvest. What i have in the backyard are the varieties good to make pickles and they dont taste good when they ripen. So I have this family recipe - maybe i can even say heirloom recipe which is a hot and sweet one and has a very long shelf life ...

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At my grand moms all the seasonal fruits and vegetables when they are found in abundance were either pickled and bottled or sun dried and stored . They were made in such huge quantities that they would last through the year. As i write this i have the image of giant glass containers neatly covered and tied with pure white muslin cloth sitting pretty near the window sill with varieties of pickles. My favourite was juicy green gooseberries (Amla) in salty syrup. Oh my! i miss those soaked and swelled treats!. They are like murabas but saltier version . Store bought ones dont taste half good as the ones tended and made with loving hands!.

This pickle tastes great when made with 'Bilbiskin/kilimooku' variety the reason being it is not too sour and has good flavour. The mango should be half ripe and not too mushy. I did not use 'kilimooku' and i dont know what variety they are but they tasted just as good!.

Ingredients :

2 cups mango cut into small square pieces
1 cup sugar
salt to taste
chili powder 1 1/2 tsp
mustard - 2 tsp
fenugreek seeds - 1tsp

Method:
1. mix the sugar and mango pieces and keep it covered for two to three hours..
2. The sugar should have melted and mixed nicely with the juice from the mango .
3. In a wide and heavy bottomed pan put the mango with the syrup and cook on medium heat
4. The sugar will start to caramelize and will begin to coat the mango. Also it will start to bubble at this stage. It is important to get the consistency right at this point. Another test is to feel the caramel syrup in between your fingers. When it gets stringy it is time to take off the pan. Remember it should be stringy and not sticky!!.
5. Add the salt, chili powder and return to heat. Check for taste.. It should have a fine balance of Sour, salt , chili and sweet ..
6. Take off the fire and let it cool
7. Dry roast the mustard and fenugreek seeds and add it to the pickle.
8. Now it is ready for bottling.

Well it is a simple pickle that u can make with no fuss... It has incredibly long shelf life . Tastes terrific with curd rice and rotis too...
It has got a sticky chewy and carmalized texture and if u noticed there is not a drop of oil to it.

Burnt Corn Salad..

2010-02-25T21:53:00.015+05:30
Sometimes simple ingredients is all you need to put together a delightful recipe. During one of my evening walks along the beach i was drawn to the smell of burnt corn which made me forget about everything else ..

With summer approaching beach is full of these vendors roasting fresh and milky corn which is generally rubbed with lemon juice and a nice mix of salt and chilly powder..Yum!. The smell of burnt corn was lingering in my head that i went straight to the market and bought a nice lot of corn and decided to make a salad for dinner.
Salad is definitely a very important and favourite part of my meal. I need variety and it has to be super simple that i can toss it in a jiffy...
I go by the colours of the vegetable largely and textures too. This salad was inspired by the vendors on the beach.. I wanted similar taste but with some extra crunchiness of crisp vegetables .

So I took
2 Corns
2 Tomatoes
1 red onion
1/2 or 1 small capsicum
fresh bunch of coriander - 1/2 cup

ground cumin - 1 tsp
ground coriander - 1 tsp
salt to taste
2 tbsp olive oil
4 - 5 drops Tabasco
1/4 tsp lime juice

1. Finely cut the red onion
2. Grill the corn on gas stove or better in a coal grill ...till it is mildly burnt .

3. Cut the tomato in half horizontally and squeeze gently to remove seeds ; chop finely
4. Remove membrane and seeds from capsicum and chop finely.

5. Place the ground coriander and cumin an a small pan, stir over medium heat for one minute to enhance fragrance and flavour; cool.
6. Add all the ingredients to the corn in a salad bowl and gently combine . Refrigerate it and serve chill . It also tastes good at room temperature.

Well it certainly has Indian taste and flavour . I would have loved to add a bit of raw mango for the sourness..but i guess i will have to wait till may for it. Still it became a substantial dinner for me last night along with a bowl of pumpkin soup.

Goodness in a bowl...

2010-02-13T15:51:00.018+05:30
Well, frankly i am not at all a porridge person. I hate the texture , the smell and the idea of adding milk in it...
I would run miles at the sight of porridge in any buffet and often wondered its presence among croissants, jam filled donuts, buttered toast, and muffins. Absolute misfit! wont you agree!!.

So when my dear friend 's' who is helping me shed my flab suggested that i should definitely reconsider my opinion - :-((( it was hard!!.

But truly i have been so biased!. Also when i followed her recipe i realised i have not been doing it right either. I think i was over doing on the milk and the quantity of oats often ending up with a mushy mess !. Of course i agree it is individual taste. I like mine when it is not too thick and gooey. I like it when it is more on the saucy and syrupy side. But the most interesting part to the recipe was adding seeds to it!.

Now we all know the goodness of flax seeds -and sunflower seeds

-Increased energy
-Lowered blood cholesterol
-Lowered high blood pressure
-Sense of calmness under stress - that's something i can do with!!
-Cancer fighting
-Increased metabolic rate with a positive impact on weight management - that's it ! my search ends here!!!!

So now for the recipe you will need -

2 -tbsp oats
Milk as required
1/2 tsp of brown sugar / honey
2 tbsp of sunflower seeds
2 tbsp of flax seeds
2 tbsp of raisins
and a dash of cinnamon - for flavouring.

I soaked the oats in water for few mins and added milk and cooked it to for few mins till it is well cooked and added all the other ings - flax seeds, brown sugar sunflower seeds and raisins and mixed it together and enjoy!

The nutty and crunchy texture of the seeds and the mild sweetness of the raisins and the sweet smell of cinnamon - all put together certainly makes me enjoy my breakfast these days!

So here you have the bowl of goodness!

sticky lemon bars

2010-01-23T17:17:00.007+05:30

My mother grows these amazing 'Limes ' in her farm that i cant get enough of. They are huge with dense flesh and are lusciously juicy and smells divine. Every time i get my share it becomes a big lemony feast at home. One becoz i don't get them very often, and two the batches come in plenty that i don't want to waste them.

So i have few tried and tested standard recipes like Lime Cordial, Cheesecake, Lemon Cake, Lemon pie and several other marinades. Oh how can i forget Lemon Pickle! Yes !. But this time i added something new to my list which is the 'Sticky Lemon Bars'!.
I am totally bowled over and in love with them.

It cant get simpler than his. Even a beginner can fix this without any hitch!.

It has got a soft crust base which is basically short bread , with a topping of silk smooth tangy lemon filling. mmm divine!

For the Crust
8 tablespoons unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 tbsp lemon zest

For the Topping
1 cup Sugar
3 tablespoons unbleached white flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup fresh squeezed lemon juice, strained

Preheat oven to 180 deg. Butter the inside of a 9 inch tart pan with a removable bottom.

To make the crust: In a medium-sized bowl, combine melted butter, sugar, vanilla, lemon Zest and salt. Add the flour and mix until just incorporated. Spread the dough (it will be quite liquid) evenly in the bottom of the pan and bake for 25-30 minutes, or until the crust is evenly browned.

While the crust is baking, make the topping: Stir together sugar and flour. Whisk in the eggs. Add lemon juice and zest and stir until combined.

When the crust is baked (and still hot), pour in filling, turn oven down to 300, and bake for 20-20 minutes or until center no longer jiggles. Let cool completely in pan before slicing. Dust it with powdered sugar.

Makes great teatime snack

Verdict : My Second twin who cant take any sourness in his food finished two bars!!

Mini Pavlovas with whipped cream and strawberries

2010-01-06T11:03:00.012+05:30

Happy New year to all of u...

There are many dishes that i fancy and admire but never dared to make it ... I would have tried it , loved it but never made it myself. Like 'Tiramisu', Eggs Benedict, Hollandise sauce, Goulash are few such things that i can remember. But there is one special dream dish that i didn't even dare to eat it ... though i have seen it all the time. One it is too beautiful to look at that i didn't feel like cracking it and crumbling it and destroying it. To me this dish continued to be something to be admired.

Recently i was helping a friend who was looking for some dessert recipes. So together we shortlisted few and finally she spelt it and said "Hey lets make 'Pavlova'. I almost said "but that is not to be eaten" ...

Eventually when i cleared my head and made it, i couldn't believe how easy it was. This certainly is an express dish. Well at least the preparation time is less than 10 mins.

Pavlova is a meringue-based dessert which is named after the Russian ballet dancer Anna Pavlova. It is believed to have been created to honour the dancer after one of her tours to Australia and New Zealand in the 1920's. The dessert is popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory meals.

The first Pavlova that i tasted was what i made... Yippee!.

Well the verdict is it was crispy, crumbly, chewy and light like how a pavlova should be. The downside of my Pavlova was it didn't turn out milk white like the sorts that i have seen. Nevertheless it was tasty.

The toppings are generally mixture of berries or tropical fruits steeped in alcohol. I used strawberries and opted to soak it in Pomegranate juice and sugar.

This dessert along with whipped cream and berries just melts at first and gets interestingly chewy at the end.

Another thing that i liked about this dessert is u can make the meringues and store it for up to 3 to 5 days in airtight containers. It is an ideal party dessert !

When preparing pavlova or any meringue the most important thing to remember is to have scrupulously clean utensils free of grease or any wetness. Also it is important that the eggs are at room temperature.

Ingredients:

4 large egg whites at room temperature
1 cup Castor sugar
1 tsp white vinegar
1 tbsp of corn starch
1/2 tsp of vanilla extract
1/2 cup whipping cream
fresh strawberries
sugar to taste
1/2 cup pomegranate juice

Preparation:

1. Preheat the oven to 140 deg and place the rack in middle of the oven.
2. Line a baking tray with parchment and draw a 7 inch circle and set aside.
3. In a dry and clean bowl put the egg whites and beat it with electric mixer on medium speed.Beat until the whites form soft peaks.
4. Now gently sprinkle the sugar, one tsp at a time while continuing to beat the egg. Keep going till you finish with the sugar.Your egg whites will now be glossy with stiff peaks like this...

5. Now sprinkle cornstarch, vinegar on the meringue and fold in gently. Add the vanilla and fold the mixture again with soft hands.
6. Now spread the meringues in the circle on the parchment to make the base. Gently spread and push the meringue to make the edges little higher and try to form little nests with slight well in the middle.

7. Bake the meringue at 140deg for 1/2 hr and reduce the oven to 120deg and bake on slow oven for another half hour. (Mine started turning pink too fast .. so i covered it with aluminium foil and continued to bake it for the next half hr).

8. Turn off the oven and leave the door open slightly and let the meringue cool completely.

9.Now take the meringue out of the oven and remove it gently from the parchment and place it on the plate.

Pavlovas tend to crack i understand but that is o.k... they still look beautiful

Prepare the topping:

10. Whip the cream with sugar until it forms soft peaks.

11. Cut and slice the strawberries and soak them in 1/2 cup of pomegranate juice and little sugar for one hour.

12. Spread the cream on top of the meringue and arrange the fruit on top. And enjoy!.

Delightful looking pavlovas ..

Black rice and Lychee dessert...

2009-12-14T17:33:00.008+05:30

Okay now i am not sure how many of you are familiar with 'Black rice'. In case if you have not i thought i shall just add few information about it.

Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content [1] [2]. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids. - Courtesy WiKipedia

Here it is called as 'Kavini Arisi'. Actually i don't know what it means but it is used quiet popularly in the Chettiar households of South India. It should be easily available in the Asian stores.

Some of the dishes that can be made using kavini arisi/ Black rice is Sweetened version like a pudding, or Halwa which is a fudge like dessert or Kheer which is a syrupy dessert.

What is traditionally made at home is a 'Kavini Arisi Payasam'/ Kheer. The rice is broken and ground to a paste which is again cooked and sweetened and flavoured with cardamom.

But i have an interesting recipe which is a fusion of Thai and Indian.

Basically the rice is cooked and diluted with thick coconut milk. I add Rose syrup or Rosewater and bits of Lychees to it. I simply love the nutty taste of this rice which is further enhanced with sweet smelling rose syrup and juicy lychees. It tastes divine the second day.

I urge you to give it a try because it is unusual and will surely be enjoyed.

I used

1 cup black rice
2packets coconut milk - 400ml
Rose water - 2 to 3 tbsp
1/2 cup milk
sugar to taste
Tinned Lychees

Soak the rice overnight...

Boil 3 cups of water and pressure cook the rice till it turns nice and mushy..
You can use a masher to mash it up a little bit.

Now let the rice to cool for some time.

Add sugar , boiled milk and one packet of coconut milk and rose water and leave in the refrigerator to chill. When it has chilled completely add the second packet of coconut milk and give it a stir.

Chop the lychees into bits and mix it up.

Serve chilled.

Corn and Broccoli in Bechamel sauce...

2009-12-14T14:45:00.008+05:30

'Bake' is what this dish is very fondly called at home. Baking is not a common method of cooking especially in south Indian cuisine. I cant think of any dish which calls for baking at all. OTG was a much feared and occasionally used by which I mean 'used for occasions' sort of gadget at home. I know i sound quiet primeval.

My cakes and bakes are popular now ... but i alone know how many have gone down the drain to have finally made it to the table.

Anyway coming back to the 'Bake'... It is basically vegetables in bechamel sauce , topped with loads of cheese and baked. Normally 'cauliflower bake' is what is popular at home. But personally i like corn and spinach or corn and broccoli .

I do it very often as it is a big hit with my boys . Frankly i dont remember anybody disliking this dish . It can be made a day ahead and baked just before serving and also it sits pretty on any party table.

Some people like to flavour their bechamel sauce with garlic and bay leaves but mine is just plain milk and roux combined, and heated to get this creamy white smooth sauce. Only thing one needs to watch out for is to not let it form lumps .

This tastes best with garlic bread.

What you will need is a nice fresh head of broccoli.. and a tin of sweet corn. I used Green giant Sweet corn kernels.

Cut the broccoli into tiny florets and you can either steam them or blanch them.

Now to make the Bechamel sauce you will need :

3 heaped tbsp of butter
2 heaped tbsp of plain flour
salt to taste
500ml of milk

Heat a pan and melt the butter. Now add the plain flour and fry it till the raw smell changes and it becomes light brown.

Take the pan off the flame and keep it on a surface and add the milk (I use slightly warm milk).. while simultaneoulsy whisking it briskly . Return the pan to the flame and heat it and allow the sauce to thicken. Add salt to taste.

Now combine the corn and broccoli in the white sauce.

And pour it in an attractive oven proof dish..

Now top it with a liberal helping of cheese ... i like to use a combination of cheddar and mozzarella if i am going to serve immediately. Else i just use plain cheddar. Also dot it with tiny blobs of butter .

Now bake it in an 180 degree oven for about 20 to 25 mins till it begins to bubble and browns on top.

Garnish with tomato slices and basil . Serve with warm garlic bread.

Minty coconut drink...

2009-11-26T17:27:00.006+05:30

Having grown up in the land of coconuts i must admit i do have a soft spot for them and use it quiet liberally and lovingly in my cooking. Its delicate flavour, and the creamy texture gives an instant lift to any dish. Very often it helps to remedy goof ups , in my case i should say almost everytime. I am quiet poor in my judgements with salt u see! So cooking without coconuts would certainly make me go nuts!

What i am going to share with you is a supremely simple tender coconut drink with zingy lemon and mint flavouring. My favourite part in this recipe is that i get to use the meat too.

I took ..

Tender coconut water - 1 large glass

juice of half a lemon

sugar according to taste

crushed ice as much as you want

meat of one coconut

very finely cut mint leaves...

Now pour the coconut water, lemon juice , meat of the coconut and sugar in a blender and blintz it just twice...

Fill the glass with crushed ice and pour it over and top it with freshly chopped mint and enjoy!!!

Chocolate Cup Cakes...

2009-11-11T15:18:00.006+05:30

NOV is a month of birthdays ! at least in my calendar. So my dear friend 'C'who hates to celebrate birthdays had no choice but to take us in when a bunch of us stood at her door with goodies and tiny birthday slogans !. She is plain embarrassed she says!. But would that stop us from baking cakes and cards and gifts ! No never!.

'L'my other friend baked a beautiful orange flavoured cake with dotty dates chips in them. It was so light and full of flavour!. Now i am going to pester her for the recepie! Honestly it was so good!..

I made chocolate cup cakes!!.

I adapted this from Hershey's recipe and absolutely loved it. I liked it for two reasons . One it did not have even an ounce of butter in it and secondly it called for basic ings.. nothing exotic.

It turned out super moist and super soft. I think it is a must have recipe for all cup cakes fans like me. I adore cup cakes!!.

Choco Cup Cakes

2 cups sugar
1-3/4 cups all purpose flour
3/4 cups cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup veg oil
2 tsp vanilla extract
1 cup boiling water

Method

Stir together sugar, flour, cocoa, baking powder,b.soda and salt in a large bowl.

Add eggs, milk , oil and vanilla. Beat on medium speed of of hand mixer for 2 mins.

Stir in boiling water and continue to mix. ( Batter will be thin)

Pour batter into the prepared muffin cups

Fill 2/3 cups and bake for 20 to 22 mins

Cool completely.

They taste good with out icing or frosting. But those of you who don't mind can dip them in Ganache and enjoy them with a blob of ice cream...

For the Ganache

1/4 cup cream
4 ounces bittersweet chocolate
1 tbsp unsalted butter

Heat cream till steaming

Remove from heat and add chocolate and let it stand for 5 mins

Add the butter and stir till smooth.

Enjoy!

Pasta with Meditteranean vegetables

2009-11-03T17:13:00.017+05:30

After crazy few weeks life seems to be returning to some normalcy. Highlight of this month was last week I celebrated my 13 yrs of bliss with my dear 'P' who took me out for a lovely dinner. Normally the tradition is a quiet dinner at some place far and serene. This time we decided to take the boys along. So i had to explain what the occasion was to them only to have them disappointed that they were not invited for the wedding.

It was a huge spread on the buffet which had Thai, bit of Italian , German and even Burmese food. What i liked about this buffet was that the menu had lot of new things that one would usually not expect. Like barbecued ham with prune sauce, steamed whole fish with lime and ginger sauce, khaosuey, barbecued chicken with schnitzel, baked gulab jamun and many more ..... boy! it was quiet a spread. I didn't know when to stop... shame on me!.

The second best thing that happened to me this week was the stock of fresh organic vegetables that this friend sent me over from his farm. All my favourites.. Zucchini, red and yellow peppers, and mushrooms... I was all set to make Ratatouille then i decided to do a pasta instead.

It is super simple with squishy and juicy vegetables sauteed in lots of garlic and tomato sauce.
It surely is a quick fixer and very very satiating particularly on a hungry day.

Zucchini - 1/2 chopped
Red pepper - 1/2 seeded and cubed
Yellow pepper - 1/2 seeded and cubed
Mushrooms - 10 sliced
Tomato - 3 medium - boiled, peeled and pureed
Passata - 1 tbsp
Olive oil - generously
Garlic - 4 finely chopped
Dried Thyme - 1 tbsp
Whole wheat pasta - 2 cups cooked

Heat oil and add the garlic and saute till light brown.

Add the vegetables and cook for few mins.

Add the pureed tomato and passata and cook till the vegetables become squishy and soft. I like my vegetables half done...

Now add thyme and saute for few more min..

Toss in the Cooked whole wheat pasta an let the sauce coat the pasta. Serve with Parmesan shavings.

coorg chicken curry....

2009-10-15T13:30:00.009+05:30

Pandemonium - pan -duh - mo-ne-um : wild uproar or unrestrained disorder; tumult or chaos

That is what my household is right now.noisy, chaotic and people hammering and drilling all the time. We just shifted to a new house. Now that explains my sudden missing in action doesn't it. Anyway with 90 percent of work being complete there is still no semblance of returning to normal life.

House in Coorg...

Midst of all this we managed to sneak a trip to Coorg which is near Mysore in Karnataka . Coorg is famous for many things -' Coffee','pepper' 'Rain 'and 'Pork curry'. Now calling it 'rain' in Coorg is an understatement because it is hardly mild and it is always a downpour. It is most of the time wet or chill...This time of the year is great to visit . P and I visit coorg once in three months but this is our first time with the boys.

What fascinated the boys most was the fire place in the house .... They were thrilled to bits and loved the idea of burning fire inside the house. As far as P and me , we enjoyed our pork curry and kadubu which is a steamed rice cakes.

Coorg cuisine is an interesting mix of kerela and karnataka. Predominantly meat eaters, they also have interesting vegetables like Bamboo shoot, wild mushrooms and wild mango curry.

We had a very interesting chicken curry in a friends house and she was nice enough to share it with me.

Let me warn u before hand - This is a dynamite... Chilly hot!!!!.. but heavenly and goes well with rotis and rice.

1. Marinate one kilo of chicken in lime juice, and salt and leave it over night.
2.Heat 2 tbsp oil and add 1 tbsp cumin, 1 1/2 tbsp pepper, 6 to 7 cashew nuts, 1 inch ginger,8 cloves garlic, 10 shallots and fry for few mints.
3. Then add 3 tbsp of red chili powder and 1 heaped tbsp of coriander powder and fry for few more mins...

Now turn off the heat and let it cool...Grind this mixture into a fine paste. This is the base for the chicken Curry.

Heat oil and add 2 chopped onion and few curry leaves. Then add the chicken and fry it for a while. Add a heaped tsp of turmeric powder and 1 finely chopped tomatoes. Continue to cook the chicken. Now add in the ground paste and salt and cook on high flame for a few mins...

Cook the chicken on a slow flame now and fix yourself a nice cool lemonade and relax...

After about 20 mins .. check on your chicken. The gravy should have reduced to a consistency.

Now you may garnish with lemon wedges and coriander leaves and enjoy it with steaming rice!!!

Pasta sauce

2009-09-02T10:59:00.010+05:30

Actually iam not a big fan of red sauces. Pesto sauce and pasta aglio e olio are my favourite which is full of flavour and simple ingredients.Once i tasted pesto i never tried any other sauce. I am totally in love and committed to my pesto.
I guess the raw smell of the tomatoes is not very appetising for me i thought...

First time i tried out this recipe and surprisingly i liked it. Mainly because it is so simple and uncomplicated and surely didn't smell raw. Pasta with garlic bread ! Certainly a union made in heaven...

Ingredients
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
2 Tbsp chopped fresh basil
1 3/4 pound of fresh tomatoes, boiled ,peeled, seeded, and chopped
1 teaspoon passata
Salt and freshly ground black pepper to taste

Method :

1.Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot and parsley. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked well.

2. Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes. Add the passata and the basil. Season with salt and pepper to taste. Lower the heat and cook on slow flame for a good 20 to 30 mins.

3.Makes about 2 1/2 cups of sauce.

steamed and sauted pearly rice dumplings...

2009-08-30T16:15:00.012+05:30

Okay here comes another favourite snack of my boys , actually mine too. These are mini rice dumplings called kozhukattai's in Tamil. They make superb tea time snack. If u want to impress your guests with something totally new then,you should give this a shot. This is not a commonly done dish even here.

At home it is n and p who help me roll out these mini kozhukattai's with their tiny little hands which makes it even more adorable. They enjoy this activity completely and for me it is job done.

You can make it absolutely non spicy for kids or make it hot and chilly for adults.

you will need

For the kozhukattai -

Rice flour - 1cup
salt to taste
oil - 1 tsp
hot boiling water - as required

To the rice flour add enough salt, oil and boiling water, a little at a time and keep stirring to form a stiff dough . It should look like this.

Now comes the interesting part. Take dough a little at a time and roll them out into tiny round dumplings...like this..

Now place them in a steamer and steam it for about 10 mins. They will look beautiful and glistening like this..

For sauteing you will need

Mustard - 1/2 tsp
Cumin - 1tsp
Urad dal - 1 tsp
Curry leaves a few.
Dried Red chillies - 2

Heat a tsp of oil and add urad dal, mustard, cumin, red chillies and curry leaves and let it splutter and brown a little bit. Now toss in the dumplings and check for salt and give it a good toss. At this stage for the dare devils you may add plain chili flakes ....

Kozhukattai ready ... enjoy!!

pomegranate cooler....

2009-08-15T07:28:00.006+05:30

Temperature in Chennai continues to mount and refuses to show any sign of mercy. Past two days has been really bad. Last evening the three musketeers,boys and me , went to the beach in an attempt to fly kites and get some breeze. mm.. mm. hard luck. No breeze and no kites. Finally we dunked in the sea and cooled ourselves.

Got back home and was yearning for something chill and refreshing. Ransacked my fridge for fruits and found pomegranate. Didn't want the plain old pomegranate juice . So i added few this and that and yep it was quiet refreshing and interesting. So i thought i will share it with u all.

Pomegranate cooler

Pomegranate juice - 1 cup
Ginger juice - 1/2 tsp
honey - 1tbsp
Rose water/orange blossom - 2tbsp
sugar - if needed
mint - very very finely chopped

1. Blintz all the above ingredients.
2. Check for sweetness
3. Top with ice cubes and finely chopped mint.

and sip.. sip... sip.

pretty pulao....

2009-08-12T07:58:00.006+05:30

This time i decided to do a pulao. Honestly pulao is a very muddled up dish especially in the south. Any flavoured rice - has just one name and that is 'Biriyani', atleast from where i come from. It can be brinjal biriyani, tomato biriyani, mutton biriyani..and so on.

Pulao to me has to be mild and flavoured and not overpowering with too much spices and masala....And my pulao's has to be white . Talk about mind blocks!

It is such a versatile dish and there is so much space to get innovative.
There is nothing more comforting than a mild falovoured rice with a good curry... won't you agree..

Vegetale pulao:

Spices:
Cloves -4
Cardamom - 3
Bayleaf - 2
Cinnamon - 2 sticks

Seasoning:Cumin seeds - 1 1/2tsp
Peppercorns - 1tsp
Cumin pdr - 1/2 tsp
Corriander pdr -1/2 tsp
Onion - 1 finely chopped sp
Ginger garlic paste - 2 tsp
G- chillies chopped - 1tsp
Mint leaves -1/2 cup chopped
Corriander leaves - 1/2 cup chopped
Yoghurt - 1/2 cup

Vegetables:Chopped carrots -1
Peas - 1/2 cup
Chopped potates - 2

Rice - 2 cups soaked

Method:

First soak the rice .

Heat 2 tbsp of oil and add all the spices. Then add chopped onion and saute till pink. Add G & G paste and saute further for aout 2 mins. Add green chillies followed by mint and cilantro. Add cumin pdr and corriander pdr. I added some chilli pdr as well but it is optional.

Now add the vegetables and saute . Add about 1/2 cup of yoghurt. Cook till the masala is coated well on the vegetables. Keep aside.

Now switch on the rice cooker and pour 4 cups of water and wait till it comes to a boil. Then add the rice and the gravy and give it a stir. Add salt to taste and cover it up.

When the rice is cooked gently fork it to fluff it up and serve with nice chilled raita.

You can also garnish the pulao with birishta/fried onion .

Parmesan muffins !!!!!

2009-07-31T16:34:00.004+05:30

Muffins are adorable. They are so comforting and so easy to make. My boys love it and i make it very often for them to snack at school. Generally i make them with various fruit combinations like banana, orange or carrot& cinnamon. But this recipe is something very different and i adapted it from cinaras place and was greatly pleased. I read the recipe and saw ...Parmesan & oregano,what more do i need ... I was already in the kitchen trying it out. The original recipe calls for wheat flour. First time i tried it with wheat flour and the second time with plain flour. Honestly i liked plain flour better than wheat. It wasn't bad but still plain flour was better.

They are more like breakfast muffins. Heat them up , slice it and lather it up with a big blob of butter and mmmmmm.... .....

Parmesan Muffins :
(adapted from Cinarasplace)You will need:

2 cups : Plain flour
1tsp of sugar
1 1/2 tsp of baking powder
1/2 tsp bicarbonate
1 tsp oregano
1/4th cup of Parmesan grated
1 1/4th cup of buttermilk
1/4th cup of butter melted
1 large egg
grated cheese for topping

Method:

1.In a bowl mix the flour, sugar,baking powder, soda , oregano and grated Parmesan and mix well.
2. Add the buttermilk, melted butter and egg.
3. Mix only until incorporated.
4. divide into 12 muffin cups to 1/3rd capacity.
5. sprinkle grated cheese on top.
6. Bake in oven at 200 *c for 15 mins.

Sardine curry with red rice

2009-07-29T09:01:00.007+05:30

Sardines as far as i know is one of the easily disliked variety of fish around. My!! what a way to start a post. They are messy to eat, they stink and totally unappetising . Why would anyone like to eat Sardines!

Wait till you read this. This humble fish is truly incredible. It has extraordinary health benefits to offer that i have completely changed my opinion about them.

Sardines have very high concentration of omega3 fatty acids. They are considered to be one of the best sources of omega 3's around surpassed only by few other fishes.Now we all know that Omega 3 fatty acids are poly-unsaturated fatty acids and a diet rich in omega 3 helps reduce bad cholesterol and increases good cholesterol.

Because of their size they have less accumulated toxins compared to larger fishes , such as tuna which immediately becomes safer to eat.

And of course they are great source for Vitamin D and Calcium.

They are also inexpensive and readily available that We don't have to opt for tinned ones .

I have found an interesting way of eating sardines. I learnt to make a thin gravy from a Mallu friend and i eat with Red rice and papadam. It is grrrreat!!!!

Ings :

Sardines - 500gms

For paste:
Coriander powder - 2tbsp
Red chillies - 10
Turmeric powder - 1tsp
ginger - 1 " piece
3 fat cloves of garlic
150 gms of coconut

For Tempering :
Coconut oil - 2tbsp
few curry leaves
sliced shallots - 9
1" ginger julienned
green chillies - 3 sliced
Kokum - 3 to 4
250 ml hot water.

Method:
1. Clean the sardines and set aside.
2. Grind the ings for the paste either in a pestle or in a food processor.
3. Soak the Kokum in a small bowl of hot water.
4. Heat the coconut oil over moderate heat and toss in the mustard seeds followed by curry leaves, shallots ginger and chillies. When the onions are golden , tip in the kokum. This is a sour fruit mainly used in the coastal part of south India. This will add a tang to the curry.
5. Bring it to simmer and and stir in the ground spice pate. Add 250 ml of hot water and simmer for 10 mins, until the sauce thickens mildly.
6. Add the cleaned fish to the pan, and continue cooking further for 10 - 15 mns until the sauce has reduced and sardines are tender.

Serve with hot red rice.

swedish tosca cake...

2009-07-21T17:38:00.008+05:30
'P' is a huge fan of pastries and cakes.... and he has an impeccable sense to pick the right ones too. I guess that is because everytime we decide to travel i dig the books to discover culture and places to visit ,while he has just one mission - that is 'food'and places to eat.
When we were in Stockholm we had this lovely swedish tosca cake in a bistro.Actually he called for the cake and i being the fusspot that iam, called for green tea and shamelessly ended up gobbling most of it. What i liked about this one was that
it was light and had this amazing chewy flaked almond topping ...

It took me less than five mins flat to put it together .... You will know why....

Ings :
1 cup flour
1 cup sugar
3 eggs
1tsp baking powder
1 cup melted butter
1tsp almond essence

Topping:

1/2 C sugar
1/2 C butter
1/2 C flaked almonds
1tbsp milk
1 tbsp flour

Method:

1. Whisk together the eggs and sugar to a nice creamy mix..
2. Add the flour and melted butter and combine well.
3. Now add the almond essence and pour it in a lined 9 " spring tin.
4. Bake for 30 mins in a 180 degree oven.

For the topping ...

Melt butter and put all the other ingredients and mix it.. Dont let it boil though.
Quickly pour it on top of the cake and broil it. Dont step aside , keep a watch and remove when it turns golden brown on top. Actually the sugar caramalizes at this stage and the almonds get mildly roasted and the result is this....

Enjoy it with a nice cup of tea or coffee... I had mine with a refreshing green tea.

Tosca anyone???...

Pineapple and cucumber Gazpacho..

2009-07-01T18:48:00.005+05:30

After a great week of practically no cooking at home,iam happy to return to my kitchen. Well it was a week of birthday and get togethers.

It was P's birthday on the 29th... We badly wanted to go out for dinner with my twin beasts... The summer heat was not one bit inspiring to leave home.... finally we did and decided to go to 'UpperDeck' in 'Fisherman's cove'.. It is a beautiful hotel set on the remote shores of the east coast. It was here that i had this amazing cucumber and avocado gazpacho... God i cant tell u how incredibly comforting it was!!! Since then i have been attacking my cookbooks and churning and chilling various combinations that 'p' left town till iam done with my affair with gazpacho . Today i tried one with Pineapple and cucumber.... It was gorgeous.

I Used ..
2 cups chopped pineapple
2 cups chopped cucumber
1 1/2 tbsp chilli chopped
1 1/2 tbsp scallions chopped
1 tbsp lime juice
1/2 cup of pineapple juice
1-2 tsp sea salt
1/4 cup cilantro leaves
2 tbsp extra virgin olve oil
1/4th cup raw macadamia nuts..

In a blender process 1 cup pineapple and 1 cup cucumber along with chillies, scallion,limejuice,pineapple juice and salt at high speed till smooth.
At this point check for salt and chilli and correct seasoning.

Add the remaining cucumber, pineapple,cilantro and olive oil and just slush it. We want the gazpacho to be chunky. Stir in the nuts and drizzle olive oil and serve chill. I did not have macademia so i used pine nuts which was good too...

enjoy!

Mango pie..

2009-06-18T07:03:00.012+05:30
Making a good pie has always been a distant dream. After several failed attempts, now i have perfected the art of a flaky pie crust . With mangoes everywhere now in all shapes and sizes, i decided to try a pie which can be served chilled for this weather..

For the crust:
1-1/4th cup plain flour
1/2 cup cold butter
1/2 tsp powdered sugar
3tbsp chilled water

Method : Cut the cold butter and add it to the flour.Add the sugar. Using the tip of your fingers combine gently till it becomes crumbly. Now add the chilled water a little at a time and try to gather the flour without actually pressing it. Gently gather it into a ball, wrap it and chill in the refrigerator for 15 mins. Take two sheets of butter paper and place the dough in between and start to roll it . Peel away the top sheet and now place the pie dish over the dough and transfer it. Pinch the edges and bake blind. Bake till it is light golden brown. Remove from the oven and cool.

Filling:

a cup of cream cheese...

1/4th cup condensed milk and 1/2 cup whipping cream and a dash of yoghurt..

whip them together for a creamy and smooth filling. Check for sweetness.
Pour it into the pie crust and chill for an hour.

Cut ripe mangoes into small cubes and add fine sugar and toss it...

Top the pie with the cut mangoes and chill it further for 3 to 4 hrs .

You may even sprinkle a bit of cinnamon powder.... Serve with whipped cream and extra mango pulp.

Quail Roast...

2009-06-16T13:41:00.003+05:30

Its great to be back home after a long,relaxing pampered vacation. A week spent in chettinad enjoying the flavoursome curries and glorious meat dishes was the highlight of my one month holiday.Every time i walk down the lonely streets of this town i cant help but feel sad for these houses begging for help and attention.My friend fondly refers to it as 'Ghost town". Each house whispers the magnificent and splendorous life once lived .

Spent some culinary moments with 'Sathai akka' our fabulous cook from the little town and tried to refine few familiar dishes. It is absolutely fascinating to watch her cook with incredible grace and ease. I truly envy people who are instinctive with their cooking...

Being summer the terrace of most houses were laid with various preserved meats, vattals(crisps) and pickles. Lentils, chillies and all the yearly supplies were out for sunning... beautiful sight.

Sharing a simple yet very interesting recipe of Quail roast.

Ingredients :

Quail -2
Ginger Paste - 2Tbsp
garlic - 2Tbsp
Red chilli powder - 1 tsp
juice of 1 lime
Curry leaves a few

Method :

1. Clean and skin the quails.

2. Mix other ingredients except the curry leaves and marinate the quail.

3. Leave it over night.

4. Fry the quail till well cooked. It should take about 5 mins.

5. Fry few curry leaves and sprinkle over the quails.

6. Serve with lemon wedges and simple salad.

Onion Pickle....

2009-05-03T08:55:00.005+05:30
A friend of mine recently sent me this delicious onion pickle which i am unable to lay my hands off... It is so finger lickingly tasty ...just cant seem to get enough of it.. It is made with green chillies and madras pearl onions and all the flavoursome condiments. It has got this amazing sweet and sour , actually tangy- i should say, taste to it and is heavenly with curd rice. So i tried my version of it and absolutely happy the way it turned out.. so here we go..

Ingredients:
1.Green chillies - 40 , the not so spicy variety + 10 chillies sliced
2. Madras onions - 2 cups
3.Tamarind paste - 2tbsp diluted in 2 cups of water
4.Jaggery - according to taste
5.Oil - 10 tbsp
6.fenugreek - 1 1/2 tsp
7.Asafoetida - a pinch 8.Mustard seeds - 2tsp

Method:
1. Wash the green chillies and wipe them dry. If the chillies are long then cut them into two. Otherwise You can use the whole chillies.
2. Heat oil and add the mustard seeds and fenugreek. When it splutters and turns light brown add the green chillies. And saute. The skin of the chilli at this point will turn white.
3. Now add the onion and continue to saute till the onion becomes soft .
4. Mix the jaggery with the tamarind juice and add salt.
5. Now add the juice to the onion and chilli and let it simmer for sometime.
6. Continue to cook till the juice thickens and becomes saucy.
7. Bottle it and keep in the fridge.

You can store for a week .

Whole wheat pancakes....

2009-04-24T11:59:00.001+05:30

With two young kids at home I am always looking for healthier and nutritious options.. .Pancakes is an all time favourite with most kids. Served with honey and plenty of fruits makes up for the use of plain flour but still I was on the search for a healthier version. I tried several recipes and they were no where close to the original ones…Either they were hard, or flat or tasted insipid. I was at the verge of giving up till I stumbled upon this recipe from Tarla Dalal. When I was pregnant with my boys somebody had gifted me this interesting cook book called ‘The pregnancy cookbook’ by Tarla Dalal which I have never tried till date... So when I was looking through this book I found this recipe which had whole wheat, bananas and walnuts in it. So I immediately tried it out this morning for breakfast. It came out beautiful and tasted good too…

I served it with a dollop of jam and butter and it was all gone in a minute.

Ingredients:

1 cup Whole wheat flour
2 tbsp wheat bran
2 ripe bananas
1/2 cup walnuts finely Chopped
1/2 cup milk
4 tbsp caster sugar
1/2 tsp vanilla extract
1/2 tsp baking powder
1tbsp melted butter 4 tbsp butter to cook
Sliced banana to serve
Honey and jam to serve

Method:

1. Mash one banana and slice the other.
2. Combine all the ingredients except the sliced up banana in a bowl and add 1/2 cup water and whisk it up to a smooth batter.
3. Heat a pan and pour the batter cook the pancakes over medium heat using little butter till golden brown
4.Serve with honey or jam.

Crab curry...

2009-04-23T11:56:00.008+05:30

This morning i decided to catch up with my backlog and took refuge in my room and was trying to make progress with my work. Just when i was settling i heard Prahlad my second twin run up the stairs screeching at his best all excited and calling out for me.... sounds familiar doesn't it..
I wanted to find out what it was all about. But before i could ask him he had me by my hands and walked me down the steps to the gate... Then i knew the reason for his excitement. I saw the 'meenkaran' the fish seller standing with his bounty of catch in a basket ......

There are no markets here where i can go to buy fishes . My supply is only from this weekly visitor. He is the most looked forward visitor especially for Nandan & Prahlad . He brings a good variety of fresh water fish as there is no coast nearby. Sometimes it is soles, catfish,trouts and sardines , mackerels and many more whose names, i am not familiar with.. Most often they are alive and jumping... But today it was special .. he brought fresh water crabs... they looked gorgeous with round black spots and they were just the right size to make a good spicy crab curry.

So off goes work and in comes the crab...

This is a typical chettinad red coloured crab gravy. It is very spicy and tastes terrific with hot rice. I generally dont like to serve anything else when i make crab. It is just rice with crab and some vegetables and buttermilk.. iam all set to devour it.

Ingredients :

Crab 1 kg
Onion 3 big
Tomatoes 3
Ginger & garlic paste 2 tsp
Coriander powder 1 tbsp
Chilli powder 2 tsp
Cumin powder 1 tsp
Cloves -2
Cinnamon - 3 sticks
Cumin seeds - 1tsp
Aniseeds - 1 tsp
Curry leaves - 2 sprigs

Grind to paste:

Coconut 3 tbsp
Aniseeds 1 tsp
Poppy seeds 1 tsp

Method:

1.Clean the crab and cut them into two halves...
2. Heat oil in a broad dish and add cinnamon, cloves, curry leaves , cumin and aniseeds and wait till it crackles.
3. Now add the onion and fry till it turns pink. Followed it up with tomatoes.. and fry for a while.
4. Now mix up all the powders with little bit of water and make a paste.
5. Add this to the onion and tomato and cook well till the oil begins to seperate from the gravy
6. Now add the crabs and mix it well...
7. It will generaly start oozing out water ..
8. Let it cook in its own water and season it with salt.
9. Remove it from fire when done and garnish with coriander.

Enjoy it with steaming hot rice....

Elaneer payasam...

2009-04-22T13:46:00.004+05:30
Payasam is a typical south Indian dessert served at the end of the meal. It is either served hot or chill. Personally i like it when it is served chill. It can be compared with the kheer varieties made in northern parts of India. Payasam is made with coconut milk or plain milk as base. The sweetener can be jaggery or sugar. There is no end to the kinds of payasam one can make... it can be made with different kinds of grains, cereals ,fruits and even nuts. The result is always very good.

This quick dessert is truly an answer for this blazing summer heat. There is no shortage for tender coconut or 'Elaneer' in rajapalayam. So i make this very often when i am here.Tender coconut by itself is a wonderful treat for summer . This is a little innovative recipe and a sure one to get lot of appreciation from Ur guests.If u want a coconuty, chill , syrupy and a flavoursome dessert then u can surely choose this one. I most often serve it at the end of a typical south Indian meal... or any heavy meal. I don't know what but something about the coconut milk soothes and settles the stomach ,especially if it is served chill.The best part about this recipe is it doesn't need any cooking... It is merely putting things together and chilling it... that is it ..really.

Few things to keep in mind while making this payasam :

The payasam should not be stored for more than three hours... secondly make sure that the coconut meat is really tender.. It shouldn't be too watery that it cant hold shape or it shouldn't be too mature. It doesn't taste good in either cases. Thirdly while chopping the tender coconut to pieces ensure that the chopping board is free of any strong flavoured ingredient.

Ingredients

50 ml condensed milk
1 1/2 teaspoon candied sugar
125 ml coconut milk (u can use the packaged one also)
75 gm tender coconut cut into tiny morsels
1/2 tsp rose essence

Method:
1.Blend all the liquid ingredients and pass through a double strainer.
2. Now add the chopped morsels of tender coconut to the Finley strained payasam .
3. Serve chilled.

egg curry...

2009-04-22T09:51:00.006+05:30

Agreed, egg curry is one of the commonly done dish at most homes... but the versatility of this dish is quite amazing... I have had egg curries in many houses and each one is different and better than the other...

The simplicity of the process, minimal and at home ingredients and the quickness with which one can make this is what attracts me to this simple recipe. The consistency can be varied depending on what you are going to serve it with... It tastes good with roties also with rice.

Ingredients:
7 boiled eggs
3 onions
3 chopped chillies
1tsp chili powder
1tbsp coriander powder
1tsp cumin powder
1/2 tsp turmeric powder
1tsp fenugreek seeds
1tsp mustard seeds
3 sprigs of curry leaves
1tsp cumin
1 tbsp Ginger garlic paste
100 ml tamarind juice
3 tbsp of oil

Method:
1. Heat oil in a broad dish and add mustard, fenugreek seeds, curry leaves and let it crackle.
2. Now add finely cut onions and green chillies and fry till brown.
3. Add ginger garlic paste
4. mix all the powders with little water and make a paste...
5. Add this paste to the onion mix and cook till the raw smell goes
6. Add tamarind juice and 2 cups of hot water and give it a stir..
7. When it begins to boil add salt and a dash of sugar and let it simmer for a while
8. Make mild slits on the boiled eggs and add it to the curry and cook till it gets to gravy consistency
9. Add a tbsp or two of thick coconut milk for a creamier curry.

corn on toast

2009-04-18T19:41:00.002+05:30

Corn is an all time favourite at home... anything with corn is a sure hit with my boys. So i am always on the lookout for recipes with corn in it.
I first had this in a restaurant in chennai. Then i tried it at home pretty much guessing the ingredients and was happy with the outcome. Since then it has been a regular feature at home. I love its creamy texture and the mild curried flavour. The basic for this is the bechamel sauce . But it is done with a curried twist. When i am lazy to cook, or want something comforting or have an unannounced guest then 'corn on toast' it is..
I used..
green giant tinned corn 115g .. you can use fresh corn as well..
warm milk 1 1/2 cups
plain flour 2 tbsp
butter -3 tbsp
garlic 1 clove finely chopped
onion 1 finely chopped
green chillies - 1 chopped - optional
tomato -3 big- boiled,peeled, de seeded and pureed
Curry powder -1tsp
plenty of coriander finely chopped
1. Heat butter and add the onion and garlic and saute till it turns pink.
2. Add the tomato puree and curry powder and cook till it doesn't smell raw anymore.
3. Now add the plain flour and cook for a while.. at this stage it may look little sticky but its fine..
4. Turn off the heat and add warm milk while whisking all the time.. This helps to avoid lumps in the sauce.
5. Turn on the heat and continue stirring until it starts to thicken.
6. Now add the corn and coriander and let it cook for few mins.
7. Serve the corn on warm toast.
6. If you don't mind the calories add a few tbsp of fresh cream for even smoother and creamier texture.

walk through my garden....

2009-04-16T20:56:00.019+05:30

'Summer' ... vacation time for the kids ,which brings us back home to Rajapalayam.. a small little town near Madurai. It is generally a pretty dull and dry place to be , but i love the silence sometimes, especially after a busy and maddening city life . I can spend endless hours looking into the western ghats from my window... the passing clouds, variety of birds, myriads of colours on an ever changing sky ... but most importantly i enjoy working in my garden... right now everything is at its bloom.. flourishing and over flowing . Its hard to explain the sheer joy of eating home grown ...fresh ...cheerful veggies!. Walk into the garden u are welcomed to the smell of fresh soil. Then the gentle mist of sweet smelling flowers and fruits passes by. Of course the mesmerising colours of the flowers catches you..Then when u start looking closer it is amazing to see the number of visitors they attract... Once i sat on the floor and observed a small patch of soil for ... i don't know how long... but i counted close to 53 different visitors...
How can one not feel blessed to be in this heaven of abundance...

blueberry cake

2009-04-09T21:40:00.009+05:30
I came across this interesting recipe from a cookbook which i have been having for many years now. Never got to try it because we don't get blueberries in India. But now thanks to the increasing expat population, we get ingredients which are scarce and exotic quite easily .So when i was walking down this store i found canned blueberry pie filling to my delight. I grabbed it immediately and was sitting on it for a while now contemplating between making a pie or this cake.
Then i finally decided on the cake because blueberry in a pie is common but in a cake was something new...

It is a layered cake and has a crispy cinnamon topping on it. it also has an interesting mixture of texture to it. Crunchy on top and bit gooey in the middle . The crusty cinnamon topping gives it a 'fruit cobbler' feel. It tastes best with a nice cup of latte..

Creamy blueberry coffee cake :

1cup + 2 tsp softened butter
1- 3/4th cup granulated sugar divided
3 eggs
3-1/4th cup all purpose flour divided
2 tsp baking powder
1 tsp vanilla extract
1 can blueberry pie filling
1 tsp ground cinnamon

Method :

1. Preheat oven to 350/180 degree
2. Coat a rectangular baking dish
3. In a large bowl cream together 1 cup butter and 1 - 1/2 cups sugar
4. Add eggs one at a time
5. Sieve the flour and baking powder
6. Gently fold the flour into the egg mixture. Unlike regular cake mixture this looks little dry and thick. I added 2 tbsp of milk though the recipe doesn't call for it.
7. Now divide the mixture into two equal halves
8. Spread half the batter in the baking dish. Then using a wet knife spread the pie filling evenly over the batter. Then dollop the remaining batter over the pie filling and spread with wet knife
almost covering the pie filling.
9. In a small bowl mix together with a fork the remaining flour, sugar and butter . Then stir in cinnamon till crumbly.
10. Sprinkle over batter and bake for 1 hr.

go bananas...

2009-04-08T15:06:00.001+05:30

This being my first post i want to share something sweet and something that never fails... When you are left with over riped bananas and very little time then this is something that you can try. It is a breeze to make this cake...

Though cakes are my favourite i never quite like the store bought ones, especially if they are loaded with cream and frosting ... o.k. maybe except the chocolaty sorts.

Ingredients :
200 g plain flour
4 medium eggs
180 g caster sugar
200 g butter
250 g mashed banana
1tsp baking powder
1 tbsp milk
Method
1. Set the oven at 185 degrees.
2. Seive the flour with baking powder and set aside.
3. Cream the butter and sugar.
4. Add eggs one at a time and whisk until well incorporated.
5. Now fold in the egg mixture , alternating with banana and flour.
6. Add in the milk... you can even add a dash of brandy here for more moist cake.
7.Once ready pour in the prepared tin and cook for 45 mins.
Decorate with banana slices. The cake tastes better the next day...