Peda is an interesting, quick and tasty sweet. This can be done in less than 10 minutes from start to finish. I chose this simple sweet which looks so good and difficult for this month's BM...
Saturday, November 3, 2012
Thursday, November 1, 2012
Medu Vadai (மெது வடை)
Medu Vadai is a snack made with dals which tastes best when served hot with coconut chutney. It is also a festival food and We do it as a part of prasadam for Vinayaka Chathurthi and for many festivals. Medu Vadai is also a very famous breakfast and tiffin item in many South Indian hotels. You get many variations from this base batter like sambar vadai, rasam vadai, thayir vadai, masala vadai etc... All are yumm and great recipes by themselves..
Tuesday, October 30, 2012
Award won–Top Contributor, Most Tempting Dessert and giveaway
Pari from Indian Vegetarian Recipes hosted her first event – Show me your dessert. I participated in the event and won 2 awards (Top contributor – 1st place and Most tempting Dessert – 1st Place) and a giveaway. Very happy for it. Thanks a lot Pari. It was fun participating!! Check out the lovely roundup here. With lots of festivals lined up, this roundup gives so many lovely desserts to bookmark and try..
Monday, October 29, 2012
Inji Thuvayal / Chutney (இஞ்சி துவையல் / சட்னி)
Inji thuvayal is a very tasty and spicy chutney that can be made in less than 15 minutes. This goes well with Idli or Dosa and will be a change from the regular chutney. This can also be served with curd rice. This has a long shelf life and can stay in the fridge for at least 10 days. I got this from recipe from “Cooking at Home with Pedatha” book and this is a perfect recipe and is a sure keeper!! 
Ingredients
Ginger (grated) – 1 cup
Red Chili – 12
Oil – 4 – 5 table spoons
Ghee – 2 table spoons
Asafetida – ¼ tea spoon
Mustard Seeds – ½ tea spoon
Ulutham Parupu / Urad Dal – 2 table spoons + 1 tea spoon
Kadalai Parupu / Channa Dal – 1 tea spoon
Turmeric Powder – ½ tea spoon
Salt – 1 tea spoon
Tamarind Pulp – 3 table spoons
Jaggery – 1 tea spoon
Curry Leaves - 6
Method
Heat ghee in a pan and add the grated ginger and sauté on medium heat for 4 – 5 minutes and set aside to cool. Make sure that the ginger does not burn.
Heat another pan and add 3 table spoons oil, add 2 table spoons ulutham parupu and once it becomes light golden, add the red chili, tamarind pulp, curry leaves, turmeric powder, asafetida, jaggery and salt and cook for 2 minutes
Remove from heat and allow it to cool
Grind both mixtures together to a thick paste (Do not add water)
Heat a small pan and add 2 table spoons of oil and add kadalai parupu and sauté for 15 seconds and then add ulutham parupu and sauté until both are golden.
Pour the above seasoning over the chutney and mix well and serve!!
Points to note – about Ginger (from Wikipedia) - The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingíberis (ζιγγίβερις). Ultimately the origin is from Tamil:'inji ver'. The botanical term for root in Tamil is ver (வேர்), hence inji root or inji ver.[3]
Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[12]
Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.[13]
Preliminary studies involving the effect of ginger on nausea occurring with pregnancy suggest that intake of ginger may cause belching after ingestion[14]
In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.[15]
Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.[16]
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[17][18][19][20] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea.
too much to write – please refer http://en.wikipedia.org/wiki/Ginger for lot more benefits and medicinal properties of ginger!!
Sending this to Cook like a Celebrity Chef, SYF & HWS – Mustard Seeds, CWS - Channa Dal, Lets cook Preserves, Jams and Chutneys
Ingredients
Ginger (grated) – 1 cup
Red Chili – 12
Oil – 4 – 5 table spoons
Ghee – 2 table spoons
Asafetida – ¼ tea spoon
Mustard Seeds – ½ tea spoon
Ulutham Parupu / Urad Dal – 2 table spoons + 1 tea spoon
Kadalai Parupu / Channa Dal – 1 tea spoon
Turmeric Powder – ½ tea spoon
Salt – 1 tea spoon
Tamarind Pulp – 3 table spoons
Jaggery – 1 tea spoon
Curry Leaves - 6
Method
Heat ghee in a pan and add the grated ginger and sauté on medium heat for 4 – 5 minutes and set aside to cool. Make sure that the ginger does not burn.
Heat another pan and add 3 table spoons oil, add 2 table spoons ulutham parupu and once it becomes light golden, add the red chili, tamarind pulp, curry leaves, turmeric powder, asafetida, jaggery and salt and cook for 2 minutes
Remove from heat and allow it to cool
Grind both mixtures together to a thick paste (Do not add water)
Heat a small pan and add 2 table spoons of oil and add kadalai parupu and sauté for 15 seconds and then add ulutham parupu and sauté until both are golden.
Pour the above seasoning over the chutney and mix well and serve!!
Points to note – about Ginger (from Wikipedia) - The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingíberis (ζιγγίβερις). Ultimately the origin is from Tamil:'inji ver'. The botanical term for root in Tamil is ver (வேர்), hence inji root or inji ver.[3]
Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[12]
Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.[13]
Preliminary studies involving the effect of ginger on nausea occurring with pregnancy suggest that intake of ginger may cause belching after ingestion[14]
In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.[15]
Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.[16]
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[17][18][19][20] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea.
too much to write – please refer http://en.wikipedia.org/wiki/Ginger for lot more benefits and medicinal properties of ginger!!
Sending this to Cook like a Celebrity Chef, SYF & HWS – Mustard Seeds, CWS - Channa Dal, Lets cook Preserves, Jams and Chutneys
Saturday, October 27, 2012
Badam Milk Shake (பாதாம் மில்க் ஷேக்)
A very tasty and yummy drink.
Ingredients
Almonds – 1 cup
Water – 3 cups
Milk – ¾ cup + 2 ½ cups + 1 cup
Saffron – A heavy Pinch
Edible Camphor – A Pinch
Cardamom Powder – ¼ tea spoon
Sugar – ½ cup
Method
Preheat the oven to 200 degrees F and keep the almonds in water in the oven for 1 hour. Alternatively you can soak the almonds in warm water for 3 to 5 hours. Peel the almond skin and set aside. Soaking or keeping in the oven enables easy peeling.
Heat 2 ½ cups of milk in a microwave for 5 minutes or until it is almost boils. Alternatively bring 2 ½ cups of milk to a boil on the stovetop.
Grind peeled almonds with ¾ cup milk to a smooth paste and set aside.
Add milk to a pan and bring it to a boil and add the almond paste and stir continuously
Cook on medium to medium low heat for 15 minutes until the mixture thickens
Heat a ladle and add saffron to the ladle and heat for 10 seconds. Crush the saffron with mortar on the ladle and add it to the boiling milk almond mixture
Add edible camphor, sugar and cardamom powder to the milk almond mixture
Remove from heat and allow it to cool for at least 30 minutes. This will thicken considerably after cooling
Now add 3 cups of cold milk and mix well and refrigerate
Garnish with charoli, crushed almonds and serve chilled!!!
Sending this to Milk Sweets, Know your Sweetness - Sugar, Jagruti's page, WTML - Sweets and Savories
Ingredients
Almonds – 1 cup
Water – 3 cups
Milk – ¾ cup + 2 ½ cups + 1 cup
Saffron – A heavy Pinch
Edible Camphor – A Pinch
Cardamom Powder – ¼ tea spoon
Sugar – ½ cup
Method
Preheat the oven to 200 degrees F and keep the almonds in water in the oven for 1 hour. Alternatively you can soak the almonds in warm water for 3 to 5 hours. Peel the almond skin and set aside. Soaking or keeping in the oven enables easy peeling.
Heat 2 ½ cups of milk in a microwave for 5 minutes or until it is almost boils. Alternatively bring 2 ½ cups of milk to a boil on the stovetop.
Grind peeled almonds with ¾ cup milk to a smooth paste and set aside.
Add milk to a pan and bring it to a boil and add the almond paste and stir continuously
Cook on medium to medium low heat for 15 minutes until the mixture thickens
Heat a ladle and add saffron to the ladle and heat for 10 seconds. Crush the saffron with mortar on the ladle and add it to the boiling milk almond mixture
Add edible camphor, sugar and cardamom powder to the milk almond mixture
Remove from heat and allow it to cool for at least 30 minutes. This will thicken considerably after cooling
Now add 3 cups of cold milk and mix well and refrigerate
Garnish with charoli, crushed almonds and serve chilled!!!
Sending this to Milk Sweets, Know your Sweetness - Sugar, Jagruti's page, WTML - Sweets and Savories
Wednesday, October 24, 2012
Chilli Parotta (சில்லி பரோட்டா)
Some dishes are not at all homey. They never remind of home food. But they may remind of your favorite food at a restaurant. I remember eating a dish called “Chili Parotta” at Vasantha Bhavan during my college days and it was so delicious. We used to go there and order this with raitha and coke.. This was definitely on our order when I went with my family and are mine and my dad’s favorite. Being in US, I did not get this dish to taste. I remember wanting to eat this dish and will look for it in a lot of Menus. But I was so happy when I tried it at home and was able to get that same (ok similar) taste. My husband also likes it and now I am so happy to not wait for going to Vasantha Bhavan to eat it. Although if I go to Vasanta Bhavan again, I would order this!!! At restaurants, I think it is made with parotta which is made with maida. At home, I did it with chapathi which is made with whole wheat flour. I have this control on what I eat and I can choose maida or whole wheat flour.. I love this control.. Calling me a control freak!!!
Ingredients
Parotta – 4
Green Chili – 5
Red Chili – 3
Cumin Seeds – ½ tea spoon
Cashew – 1 table spoon
Cloves – 5
Bay Leaves – 2
Onion (thinly sliced) – 1 cup
Tomato (diced) – 2 table spoons
Garlic – 2 cloves
Ginger (grated) – 1 tea spoon
Oil – 4 – 5 table spoons
Asafetida – 1/8 tea spoon
Red Chili Powder – ½ tea spoon
Chili Sauce – 2 table spoons (add one at a time, taste and add more if required)
Soy Sauce – 2 tea spoons (add one at a time, taste and add more if required)
Coriander Leaves – 1 table spoon
Tomato Paste – 1 table spoon
Turmeric Powder – ½ tea spoon
Salt – ½ tea spoon
Jaggery – 1 tea spoon
Method
Cook the Parotta and cut them into small cubes like an 1 inch piece and set aside
Heat 4 table spoons oil in a pan and once hot, add cumin seeds, fennel seeds, cloves, cinnamon and bay leaves
Add cashew and sauté until light golden on the cashew
Add the green chili, ginger and garlic and sauté for 30 seconds
Add onion and salt and sauté the onions until done
Add tomato paste and mix well and add the tomatoes and cook until the tomatoes are done
Add turmeric powder, red chili powder and asafetida
Add the soy sauce, chili sauce and the jaggery
Once all the spices are well cooked and the raw flavor is gone, add the parotta pieces
Mix all well to ensure they are well incorporated. Add more oil if required
Cook for 2 minutes on medium flame, stir in between to ensure that they do not burn at the bottom, and remove from heat and garnish with coriander leaves
Serve hot!!
Ingredients
Parotta – 4
Green Chili – 5
Red Chili – 3
Cumin Seeds – ½ tea spoon
Cashew – 1 table spoon
Cloves – 5
Bay Leaves – 2
Onion (thinly sliced) – 1 cup
Tomato (diced) – 2 table spoons
Garlic – 2 cloves
Ginger (grated) – 1 tea spoon
Oil – 4 – 5 table spoons
Asafetida – 1/8 tea spoon
Red Chili Powder – ½ tea spoon
Chili Sauce – 2 table spoons (add one at a time, taste and add more if required)
Soy Sauce – 2 tea spoons (add one at a time, taste and add more if required)
Coriander Leaves – 1 table spoon
Tomato Paste – 1 table spoon
Turmeric Powder – ½ tea spoon
Salt – ½ tea spoon
Jaggery – 1 tea spoon
Method
Cook the Parotta and cut them into small cubes like an 1 inch piece and set aside
Heat 4 table spoons oil in a pan and once hot, add cumin seeds, fennel seeds, cloves, cinnamon and bay leaves
Add cashew and sauté until light golden on the cashew
Add the green chili, ginger and garlic and sauté for 30 seconds
Add onion and salt and sauté the onions until done
Add tomato paste and mix well and add the tomatoes and cook until the tomatoes are done
Add turmeric powder, red chili powder and asafetida
Add the soy sauce, chili sauce and the jaggery
Once all the spices are well cooked and the raw flavor is gone, add the parotta pieces
Mix all well to ensure they are well incorporated. Add more oil if required
Cook for 2 minutes on medium flame, stir in between to ensure that they do not burn at the bottom, and remove from heat and garnish with coriander leaves
Serve hot!!
Tuesday, October 23, 2012
Hash Brown / Rosti (ஹாஷ் பிரவுன்)
Hash Browns or Rosti is a type of a dosa made with???? Very hard to guess as it has no flour... The batter is actually potatoes!!! So no flour, no gluten... This one is little tricky but easy to make... It takes around 20 minutes in total from start to finish doing this... Flipping the hash browns is a real trick as this one can break easily when trying to flip. Flipping this should be similar to flipping the cake... Onion is an optional ingredient but adds a lot of taste and flavor. I got this recipe from Alton Brown’s show – Good Eats. I did not do a good justice of photographing this as we were in a hurry for eating this!!
Ingredients
Potatoes (Medium Starch) – 3
Butter – 3 table spoons
Onion – ½ cup chopped
Salt – ¾ teaspoon
Pepper – ¾ teaspoon
Method
Refrigerate the potatoes overnight is preferred... One can do without it also. Putting the potatoes in fridge increases their sugar and will make them brown better...
Use a scraper and scrape the potatoes and onions and keep aside
Squeeze all the excess moisture out by pressing with hand. There should be no moisture to get crispy outside and slightly soft and chewy inside
Once a lot of moisture is removed, use a salad spinner to remove the little bit more moisture
Heat ½ table spoon of butter in a skillet. I used Dosa tawa
Take 1/3rd of the potato mixture separately and add ¼ tea spoon salt and ¼ tea spoon pepper
Spread them on the buttered tawa with hand
Make it to a square shape and press from top to get a firm shape
Allow this to cook on medium low for around 5 minutes
Spread ½ tea spoon butter on the side that is up now and flip the hash browns by using the transfer to plate by sliding and inverting from plate to the tawa back technique
Now the hash browns are flipped. Allow the other side to cook for 3 minutes or until done
Remove from heat and serve hot as is or with sour cream, tangy sauces.
Ingredients
Potatoes (Medium Starch) – 3
Butter – 3 table spoons
Onion – ½ cup chopped
Salt – ¾ teaspoon
Pepper – ¾ teaspoon
Method
Refrigerate the potatoes overnight is preferred... One can do without it also. Putting the potatoes in fridge increases their sugar and will make them brown better...
Use a scraper and scrape the potatoes and onions and keep aside
Squeeze all the excess moisture out by pressing with hand. There should be no moisture to get crispy outside and slightly soft and chewy inside
Once a lot of moisture is removed, use a salad spinner to remove the little bit more moisture
Heat ½ table spoon of butter in a skillet. I used Dosa tawa
Take 1/3rd of the potato mixture separately and add ¼ tea spoon salt and ¼ tea spoon pepper
Spread them on the buttered tawa with hand
Make it to a square shape and press from top to get a firm shape
Allow this to cook on medium low for around 5 minutes
Spread ½ tea spoon butter on the side that is up now and flip the hash browns by using the transfer to plate by sliding and inverting from plate to the tawa back technique
Now the hash browns are flipped. Allow the other side to cook for 3 minutes or until done
Remove from heat and serve hot as is or with sour cream, tangy sauces.
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