Saturday, November 24, 2012

Creme Caramel

Eggs -2
Vanilla essence-1/2tsp

  • Pre heat oven to 150 degree C
  • Boilsugar and water in a sauce pan over medium heat.Stir until the sugar has transformed into dark brown color.Quickly pour caramel into the baking dish.
  • Put milk and creme in a sauce pan over medium heat.Add sugar and stir until completely dissolved.Remove from heat
  • Beat eggs in a large mixing bowl.Gradually add hot milk and beat until just combined
  • Pour the creme mixture into the bowls.
  • Place these bowls in an oven safed pan which has enough boiling water to come half way up the side of the bowls.
  • Bake for 45-50 minutes or until  a toothpick inserted in the center comes out clean.

Wednesday, November 21, 2012

Vanpayar Curry / Red gram Curry

1.Redgram (Vanpayar)-1cup
2.Onion (sliced) -1  
   Pearl onion-1/2cup
   Tomato (sliced) -1
   Ginger (chopped)-1tsp
   Garlic (chopped) -1tsp
   Green chilly-2
   Coconut flakes (thenga kothu) -1/4cup
4.Turmeric powder -1/4 tsp  
   Chilly powder-1tsp  
   Coriander powder -2tsp  
   Garam masala -½tsp
5.Coconut oil -2tbsp  
   Dry red chilly -2  
   Mustard seed -1tsp  
   Curry leaves -a few  
   Pearl onion(chopped)-3

  • Soak redgram in water for 5-6 hours. 
  • Pressure cook it adding enough water,turmeric powder onion ,pearl onion,tomato ,ginger ,garlic,green chilly,coconut flakes and salt. 
  • Heat oil in a pan and add mustard seeds.When they splutter,add red chilly,onion and curry leaves. 
  • Fry till brown and add turmeric powder, chilly powder, coriander powder and garammasala .
  • Add cooked chickpeas along with water .Mix well and adjust salt and water.
  • Cook until thegravy thickens.
  • Serve with puttu, chapathi, upma,etc.

Tuesday, November 20, 2012

Easy Palappam

Raw rice/Basmati rice-2 cups
Cooked rice-3/4 cup
Thick coconut Milk-3/4 cup/Coconut milk powder-3tbsp
Yeast-1/2 tsp
Luke warm water-1/4cup
Sugar-2-3 tbsp 

  • Soak rice in water for 2-3 hours.
  • Soak yeast in luke warm water for 10-15 minutes.
  • Grind all the  ingredients together to a fine paste.Add water if needed.
  •  Allow the batter to ferment for 6-8 hours.
  • Heat a non sick appachatti.Pour a laddleful of batter and swirl the pan around,spreading the batter to the sides of the pan.
  • Cover with the lid and cook on low flame for 2-3 minutes. Slowly remove the appam from the pan.
  • Serve with stew,kadala curry,chicken curry,etc

Saturday, November 17, 2012

Nadan Mushroom Curry

Mushrooms-200 gms
Green chilly(sliced)-2
Turmeric Powder-1/4tsp
Chilly Powder-1/2tsp
Coriander powder-1tsp
Pepper Powder-1/2tsp
Garam masala powder-1/4 tsp
Thin coconut milk-1/2 cup
Thick coconut milk-1/2 cup
Coconut oil-1 tbsp
Mustard seeds-1tsp
Curry leaves    

  • Heat 1tbsp oil in a pan and splutter mustard seeds.Add onion,ginger, garlic,green chilly and curry leaves.Fry onions till translucent
  • Add masala powders and fry for a minute.
  • Add chopped tomatos ,mushrooms ,thin coconut milk and salt.Cover and cook on medium flame for 6-8 minutes. 
  • Add thick coconut milk and allow it to a boil.Remove from heat.
  • Serve with appam,chapathi,rice and paratha.

Tuesday, November 13, 2012

Soft Ghee Mysore Pak

Besan flour/Gram flour/Kadalamaavu-1&1/2cup
Sugar-2 cups 
Water-1/2 cup 

  • Sift the flour.Add 1 cup ghee to the besanflour and mix well without any lumps.Set aside

  • Heat sugar and water in a thick bottomed pan and boil till it forms a single thread consistency..

  • Now slowly add the ghee-besan mix to the pan and cook over medium heat while stirring it continuously.

  • Add the remaining ghee to the mixture little by little and continue stirring.

  • When it starts leaving the sides of the pan but is still in liquid state (10-12 minutes) spread into a greased tray.Cut into squares or rectangles with a sharp knife.
  • Cool completely and store in an airtight container.

Monday, November 12, 2012

Happy Diwali

Gujiya (Pastry Stuffed with Coconut and Semolina)

For the Pastry
Maida-1&1/2 cup
Ghee-2 tbsp

For the Stuffing
Shredded Coconut-1/2 cup 
Broken Cashewnuts-1/2 cup
Cardamom powder-1/2 tsp

  • To make the pastry, mix the flour and ghee, adding water little by little to make a semi-stiff dough. Cover and set aside.
  • Heat ghee in a pan and fry cashewnuts and raisins.Add semolina and fry until light brown and aromatic. Add coconut and fry for a minute. Remove from heat and add sugar,cashewnuts,raisins and cardamom powder.Mix well and set aside.
  • Divide the dough into lemon sized balls. Flatten each ball into a round disc using a rolling pin.  Spread a spoonful of stuffing on to one of the rolled discs. Fold and seal the edges with a fork.
  • Heat oil in a kadai, fry  gujiyas till golden brown on both sides. Store in an airtight container when cooled.

Sunday, November 11, 2012

Thenkuzhal Murukku

Raw rice-1cup
Black gram dal(uzhunnu parippu)-1/4cup
Cumin seed-1tsp
Black sesame seeds-1tsp
Asafoetida powder(kayapodi)-1/4tsp
Warm water-1/2-3/4cup

  • Soak rice in water for 3-4 hours.Drain and spread on a cotton cloth to absorb the excess moisture.
  • When its dry, grind them in a mixer into a fine powder.
  • Heat the powder in a pan for 5 minutes and keep stirring it while its heating.Cool the fried rice flour.
  • Fry the black gram until light brown.Grind it into a fine powder.
  • Make a firm dough with rice flour,black gram flour,butter,cumin seeds,black sesame seeds,asafoetida powder,salt and warm water.Cover and keep it aside for 15 minutes.
  • Divide the dough into 4-5equal parts.Fill the murukku press with this dough ( use 3 hole round plate)
  • Prepare murukkus in a circular motion on the back side of slightly greased ladles.
  • Heat oil in a kadai.Drop the murukku carefully into the hot oil.Deep fry over medium-flame till crisp and golden in color.
  •  Drain and place in the kitchen tissue.Store in an airtight container when cooled..


    Friday, November 9, 2012

    Kala Jamun with milk powder

     1.Milk powder-1cup
        All pupose flour-3tbsp
        Baking Soda-1/4 tsp
        Ghee-2 tbsp
       Water-1 1/2cup  
       Crushed Cardamom seeds-5
    3.Cardamom powder-1/2tsp
       Green food color-a pinch
    4.Refined oil/Ghee

    • Mix sugar,water and crushed cardamom seeds in a pan.Bring to boil and simmer for 10 minutes.Set aside.
    • In a bowl,add milk powder,all purpose flour and baking soda.Mix well.Add 2tbsp ghee and mix it with dry ingredients.
    • Add milk little by little and make a softdough.
    • Take one fourth portion of the dough in another bowl.Add cardamom powder ,sugar and green food color.Mix well.
    • Cover and keep it aside for 25-30 minutes. 
    • Divide each dough into 10 equal portions.Shape into smooth balls.
    • Flatten white dough with your palm and fill it with green dough.Cover it and roll it into a cylindrical shape.
    • Heat refined oil/ghee in a kadai and fry jamuns till the color becomes dark brown. 
    • Add fried jamuns into the warm syrup.The balls should soak in the syrup for at least 2 hours before serving.


    Moong dal Ladoo

    I have adapted this recipe from Chithra's blog -Ratatouille-Anyone can cook

    Moong dal-1/2 cup
    Ghee-1/4 cup

    • Dry roast moong dal on medium flame till you get a nice aroma.
    • Grind moong dal with sugar and cardamom into a fine powder.Sieve the flour and set aside.
    • Melt ghee and add to the mixture .Make balls tightly when it is warm.
    • Store in an airtight container.

    Tuesday, November 6, 2012

    Avalunda (Rice flakes Ladoo)

    Rice flakes-1&1/2cup
    Shredded coconut-1/2 cup
    Cardamom powder-1/2 tsp
    Dry ginger powder-1/2 tsp

    • Heat a heavy bottomed pan and dry roast rice flakes until crispy.
    • In the same pan roast coconut until crispy and light golden..
    • Grind coconut and rice flakes into a fine powder.
    • Melt jaggery in water and cook till it thickens (one thread consistancy)
    • Remove from heat and add ground rice flakes coconut flour,cardamom powder and dry ginger powder.Mix well with a wooden spoon..
    •  When the mixture is touchable yet still warm ,shape into lemonsized balls.
    • Store in an airtight container.