Recipe Index

Vankaya Kobbari Karam | Eggplant Recipes

February 12, 2013 By anusha 6 Comments

Eggplants. Ha. My eternal love affair. A sneak here and a peek there to see which type adorns the farmer s markets. Contemplating between stuffed and sauteed. Thus my testimonial to the not so exotic yet tongue tickling egg plant continues. But Mr.P s almost monumental aversion to egg plants does not help much. So they are made very rarely at home. Which is precisely why this blog doesnt feature many egg plant recipes. You all dint think i dint love baba ganoush or eggplant parmesano? dint ya?

Well. The story changes track when baby egg plants are around the corner. Mr.P makes sure he picks a bag of these beauties dutifully and comes home with a grin on his face. And that grin can only be interpreted as, Wife, when will you make some stuffed eggplants? I usually make this ennai kathrikai kuzhambu, a tangy gravy to go with rice. But this time, i decided to try my hand at these stuffed eggplants.Its a hear say recipe and i just eye balled my ingredients. But i ve tried to give you all an idea of how much of what i used. Needless to say, the eggplants were well relished by Mr.P. Runaway success is all i can say.

Recipe For Vankaya Kobbari Karam
( Eggplants stuffed with coconut and spices and pressure cooked slightly)

Prep Time: Under 10 mins
Cook Time: 10 mins
Serves 3

Ingredients:

Baby egg plants 12 to 15
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Curry leaves a sprig
Water 3 tbsp
Salt 1/2 tsp

Stuffing:

Coconut pieces 3/4 cup
Coriander leaves 1 cup loosely packed
Cumin seeds 1 tsp
Green chilies 4 to 5
Tamarind Paste 3/4 tsp
Salt to taste

Directions

Place all the ingredients for the stuffing in a blender and make a coarse paste without adding any water and set aside.

Wash and pat dry the egg plants and make a criss cross on the rounded side keeping the stalk intact. Make sure you only cut 3/4th along the length of the eggplant.
Once you have criss-crossed all the eggplants, gently stuff about 3/4 tbsp of stuffing into the criss crossed egg plants.
Heat oil in a small pressure cooker.
Pop the mustard seeds and add the urad dal, hing, curry leaves next and wait till the dal turns a light brown.
Once done, add the stuffed egg plants and toss well.
Add the 3 tbsp water to this and sprinkle the salt.
Close the lid and pressure cook for 1 whistle.
Wait till the pressure comes down.
Once done, check to see if the water has dried up.
If not, cook it open on high flame for about 2 mins until the water dries up.

Serve hot with rice and any dal of your choice.

Vanilla Cupcakes With Rose Frosting | Easy Cupcake Recipe

February 11, 2013 By anusha 8 Comments

I m terribly late. When i say terribly late, i mean it. That s with this post. I ve been meaning to write this post since the last Monday and i simply couldnt bring myself to sit down and begin writing. Anyway i guess it was destined to happen today. And the kids have spared me a little time. I m not being bombarded with questions on Keats and Gibran. That s truly monumental respite.

Well, lets leave all that melancholy aside and think a little romantic, shall we? Its Valentines Day in 3 days and what better way to celebrate your love than with frosted cupcakes. And that why, we all chose frosted cupcakes for Valentines Day for Groovy Gourmets, February Edition. I chose to keep things simple and made the basic vanilla cupcakes. Spiked it up a little with chocolate and made some delicious rose frosting. Simple yet rewarding is how i would call my cupcakes. And cute too. Yeah, cute definitely.

Recipe For Vanilla Cupcakes

Ingredients:

Cake flour:
Maida 1 cup
Corn flour 2 tbsp

Cake flour 8 tbsp levelled
Sugar 5 tbsp powdered
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt 1/4 tsp
Butter 1/4 cup softened and at room temperature
Vanilla extract 1 tsp
Curd 1/2 cup fresh and at room temperature
Chocolate chips a handful

Frosting:

Butter 1/3 cup softened and at room temperature
Icing sugar 1 cup
Cream 1 tbsp
Rose extract or rose water 1 tsp
Fresh rose petals 4 to 5 shredded
Pink food coloring a drop or two

Directions:

Lets make the cake flour first.
Measure 1 cup of flour carefully and remove 2 tbsp from it.
Now add 2 tbsp of corn flour to this and sift twice.
Your cake flour is ready. We ll need 8 tbsp of cake flour for this recipe. So measure and set aside.
Preheat oven to 180 C
In a mixing bowl, cream butter and sugar until fluffy.
Now, to this add the curd and vanilla and mix well.
In another mixing bowl, sieve together the cake flour, salt, baking powder and baking soda.
Now gently fold in the dry mixture into the wet mixture in three batches.
Add the chocolate chips and fold again gently.
Grease a muffin pan or line them up.
Add about 1.5 tbsp of batter to each groove until 1/2 full.
Bake in a preheated oven for 15 to 17 mins or until the cupcakes have risen and a skewer inserted comes clean.
Let them cool completely.

In the mean time lets make the frosting.

In a mixing bowl, place the butter, icing sugar, cream and whisk till fluffy.
Add the pink food coloring, rose extract and fresh rose petals and whisk on high speed for one more minute.
Once done, transfer all this into a zip loc bag.
Now, cut one edge of the bottom of the bag slightly and pipe the icing on the cake.
Make sure the cake is completely cool before you begin frosting.
I went a little fancy and used my icing bag and cake nozzle. You can do that too if you want.
Serve immediately.

In case you are a newbie froster like me then chill the cakes before you frost them. And practise a few strokes on a plate before you begin on the cake.
This is my cupcake for this month s Groovy Gourmets. Happy Valentines Day y’all! I hope you all make the cake and eat some and spread love.
Sending this to Bon Vivant- Quixotic Recipes and Lets Cook/Bake for Valentine

Moong Dal Ladoo

February 8, 2013 By anusha 13 Comments

When 2013 kicked in, i vowed certain things to myself. I resolved to break out of my routine and cook things that i normally wouldnt. That plan included a cookie, a cake, two breads and one indian traditional sweet every month. But that dint happen last month. Well, the bread thing happened anyway but the rest dint. I felt terribly guilty for making that vow and for failing terribly in keeping up my promise. Well, you know what i did?
I painted. To finish the guilt trip. To kiss the demon good bye and have some fun. I painted for the sake of painting and i was quite satisfied with the results. I raved and raved about my colorful canvases incessantly. And then the guilt kicked in again. Well, what was i expecting? Anyway, i woke up to reality and decided to do something about it. I decided to make something ridiculously simple yet sinfully delicious and healthy. And that s when the moong dal came into picture. And then the protein. And then that traditional indian clause. I put together everything and came up with this moong dal ladoo.

Recipe for Moong Dal Ladoo
( Ladoos with roasted moong dal)

Prep Time: 10 mins
Cook Time: 10 to 15 mins

Ingredients

Moong dal 1 cup
Sugar 1 cup
Ghee 1/2 cup
Cardamom 1 pod
Cashews 7 to 8 chopped coarsely

Directions

In a kadai, dry roast the moong dal until brown. When i say brown, a lil more than golden brown. Do this on medium flame and it takes about 10 mins. Dont you let your wander or you will burn the dal quick.

Let it cool completely and powder the roasted moong dal in a mixer as finely as you can. I did this in batches. You mixie may heat up if you continuously grind it. So make sure you do it in 30 sec intervals.
Now, powder the sugar along with the cardamom seeds.
Place the powdered moong dal and sugar in a large mixing bowl and combine well.
Melt the half cup ghee and add the chopped cashews. Wait till the cashews become slightly brown.
Once done, add this melted ghee to the moong dal sugar mixture.
Using a spatula, combine this mixture well until the ghee is incorporated well into the dry mixture.
Let it cool a bit. But not completely. The mixture must be warm enough for you to handle.
While the mixture is warm, take portions of the mixture, place it in your palm and shape gently into balls.
Repeat for the entire mixture.

Once done, store in a dry air tight container and enjoy.
This month, we are thinking of protein power at Avant Garde Cookies. Radhika, Jayanthi,Kavi, Priya, Priya Mahadevan, Roshni and Veena are being proteinicious this week. Check their posts too.

This goes to this month s My Legume Love Affair hosted and administered by Lisa this month onwards. Susan, The Well Seasoned Cook was the creator of MLLA before.

Masala Akki Roti- Easy Breakfast Recipes

February 7, 2013 By anusha 10 Comments

Do you all know why i ve been MIA? That s cos i am watching Greys Anatomy like a freak. I watched seasons 6 and 7 and went all teary eyed and hilarious at the same time. Obviously, Mr.P who does not display much of an interest in Greys could not for the life of him figure out why i became a recluse all of a sudden. Sleep, make dinner, eat, watch. And then sleep, make a harried…..ahem…..sorry, hurried breakfast, watch, cook a lunch and then watch some more. And it continued like this for 4 days. I m not a person who takes to something easily you know. I get bored of things very quickly. But well, Greys Anatomy turned out to be an exception.

The point is, one of those things that i made on all those hurriedly harried days for breakfast is this akki roti. Living in Bangalore is everything that symbolises heavenly. And one has the privileges of eating akki roti if you live in Bangalore. Well, this akki roti is a lil unusual but nevertheless, makes a brilliant breakfast.

Recipe For Akki Roti

Prep Time: 20 mins
Cook Time: 3 to 4 mins for a roti
Yields 5 to 6 rotis

Ingredients

Rice flour 2.5 cups
Yogurt 1 cup
Carrot grated 1/2 cup
Onion 1 chopped finely
Green chilies 8 minced
Coriander leaves 1/4 cup chopped finely
Cumin seeds 1 tsp
Hing a small pinch
Salt to taste
Oil 2 tbsp
Water as required
Banana leaf or plastic sheet 1 large

Oil to cook

Directions

In a large mixing bowl, place all the dry ingredients and combine well.
Add the yogurt and mix until you get a crumbly mixture.
Check for seasoning.
Now, add water little by little and knead into a dough that s similar to chapathi dough.
Once done, take an orange size ball of the dough and place on an oiled banana leaf or a greased plastic sheet.
Now, slowly flatten the dough into a flat disc. Oil your hands a little before you begin.
The flattened disc must be as thin as a paratha. Takes time and patience but you will get it after one or two trials. Below is the picture on how i did it. I hope it helps.

Once you flatten the dough, heat a tawa.
Now, gently invert the plastic sheet which has the flattened dough onto your palm and peel the sheet off.
Place the flattened dough on to the heated tawa.
Drizzle oil around the sides and cook on medium flame until golden brown spots appear on one side.
Flip and repeat for the other side too.
Follow the same procedure for the remaining dough too.

Once done, place a blob of butter and serve hot with any chutney of your choice. Even a subzi will work well. I served mine with tomato pickles sans the butter. Calorie counting, you see.
This goes to Kids Delight- Lunch Box recipes hosted by PJ for SriValli this month.

Home Made Sambar Powder

February 1, 2013 By anusha 4 Comments

Each house in South India has its own version of Sambhar. While the less enterprising generation of ladies( read people like me) live on store bought powders and mommy made powders, there was a line of women not so long ago who painstakingly made these spice powders from the scratch at home.
In fact, i dont remember anything being bought at all when my granny used to rule the roost in the kitchen. Every week, she used to get out all the lentils and treasured stock of spices. Sun dry them for an hour or so and get to work. Of course, i dint have an inkling as to what she s doing back then.
But the day, someone said this is my kitchen, the full reality of all that grinding and roasting hit me on the face like a torpedo. I dint know the difference between a coriander seed and a fenugreek seed when i got married. I am an only kid, you know. The pampered sorts. Whose mom always feels that there is plenty of time to wield the ladle and 18 years was not enough time. She still feels that way. Uh…. moms!

Anyway, the first few days of my marriage gave me nightmares. While i was this chic chick who had never stepped into the kitchen, my husband was like a walking kitchen encyclopedia to me. Atleast at that time. And imagine my horror when he said, make rasam and poriyal for lunch. That will do. As if, that was any merciful. I did make rasam. But with a teaspoon or two of sambhar powder. See? what i mean? Well, i cant accept the opposite sex acing me in some things.One of them happens to be English and the other is cooking. So i gave my husband a run for his money when i began cooking and the rest, you all know. And in the process, i picked up how to make sambhar powder from the scratch. This post is not a pretty pretty picture post. This is a utilitarian post and all the pics were clicked in my poorly lit mouse hole kitchen. But believe me, it s all worth it.

Recipe For Sambhar Powder
(Spice powder with lentils that can be used in sambhars)

Prep Time: 10 mins
Cook Time: 30 mins
Yields 1.5 cups

Ingredients

Coriander seeds or dhania 1 cup
Dried red chilies the round variety 1 cup
Kadala paruppu or chana dal or bengal gram 1/4 cup
Fenugreek seeds 2 tbsp
Turmeric 3/4 tsp
Oil 3/4 tbsp

Directions

Heat a tsp of oil in a pan and roast the coriander seeds until aromatic and lightly browned.
Set aside to cool.
Again in the same pan, without adding extra oil, roast the dry red chilies until the color changes slightly.
Set aside.
Now, roast the fenugreek seeds until slightly pink in color and set aside.
Add the remaining oil and heat up.
Now, roast the chana dal until golden brown in color. Make sure you do it on a medium flame because we want even roasting and no burns here and there.
Once done, set aside to cool.
In a blender, add the coriander seeds and blend for about 30 secs to a minute.
Transfer to a moisture free plate.
Again, add the roasted chilies and the fenugreek and grind till you have a coarse powder.
Transfer to the plate of powdered coriander seeds.
Now, add the chana dala to the blender and grind to a coarse powder.
Transfer this to the plate.
On the plate, using a ladle, combine the blended powders gently. You need not be thorough.
Once done, add the mixture to the blender again along with the turmeric and blend until you have a slightly coarse powder.
Transfer to an airtight dry container and store in a cool place.

PS My mom adds dessicated coconut to this mixture. In case you want to, then you have to add 1/2 cup of dessicated coconut and increase the chilies accordingly. Say 1/4 cup more. And if you add dessicated coconut, make sure you store the powder in the fridge.

Broccoli Potato Pepper Fry

January 28, 2013 By anusha 8 Comments

Have i ever told you how the fridge is the single most loved appliance in my world? When my fridge fails, i ve nightmares. I worry about all that spring roll wrappers in the freezer. Oh wait! what will happen to my butter? Or that new block of golden cheddar that i picked up from the grocers’ last week.

Not to mention all those fresh veggies, the milk, cottage cheese, curd and the dosai maavu that i sweat copiously and grind every week. Ok. I said that sweating part just to spice up the post. I make my dosai maavu in a grinder and that s literally no sweat at all but hey! i cant stand my maavu going to a waste.

Like there were these three heads of broccoli that i picked up the last time i went to my magic store here. Mind you. Broccoli is pricey here. They dont come cheap. And cheap or not, i dont like my veggies meeting a sad fate anytime. I like them landing up in my tummy and not in the trash.

So you can imagine my horror when the fridge came to a stand still the last week. I dint get a wink. I lay awake for a whole night wondering what would happen to all those goodies that i stow away secretly far far away from Mr.P s roving eyes. Moral of the story. A fridge is indispensable in any kitchen.

I woke up the next day and decided that i shall save what i can in the fridge and immediately rushed to the vegetable drawer to rescue that last head of broccoli from impending disaster. It was 7’o clock in the morning when i decided on my rescue mission. And that rescue mission fetched some fabulous results for me. One of which is this broccoli potato pepper fry. Want to know what s the other one? My fridge set itself right magically at 10 in the morning. So much for not getting a wink.

Recipe For Broccoli Potato Pepper Fry

(Broccoli and potatoes sauteed with pepper)

Prep Time: Under 10 mins

Cook Time: 20 to 25 mins

Serves 2

Ingredients

Broccoli 1 large head cleaned and separated into florets

Potato 2 medium peeled and cubed

Oil 1 tbsp

Mustard seeds 1 tsp

Urad dal 1 tsp

Black pepper powder 1.5 tsp

Curry leaves a sprig

Salt to taste

Directions

Steam the broccoli and potato together for about 10 mins. I steamed them on my microwave on high for 10 mins

Heat oil in a pan.

Pop the mustard and add the urad dal. Cook till the dal turns light brown.

Add the curry leaves next.

Toss in the potatoes and cook for 5 mins on medium flame.

Now, add the broccoli next and mix well.

Cook till the broccoli wilts.

Add salt and pepper and combine well.

Cook further till the broccoli and the potatoes turn light brown.

Takes about 10 mins.

Once done, remove from flame.

Serve hot with rice and this tasty sambar.

Minty Cheese Pull Apart Bread- We Knead To Bake 1

January 25, 2013 By anusha 10 Comments

I consider the blogosphere as my extended family. For two reasons. One, i have wonderful friends around the block. And two, its only here that all people are bonded by food and love for it. The whole while, you make some friends and you pick up new recipes, new techniques and it s also a sure fire ticket to a joy ride.
When Aparna of My Diverse Kitchen who bakes everything and also makes it look beautiful, asked if food bloggers around the world would be interested in baking bread with her, i think she triggered off a chain of events that was loaded with excitement and passion. The beginning of such an event happens to be this bread, a pull apart loaf which she chose for January.
The prospect of acquainting with yeast can drive a few people up the wall. Unless your daily horoscope prediction says that anything beginning with Y can be easy on you today and the weather is bright and sunny, the Yeast INC is not a crowd favorite. Luckily for me, he has been kind and merciful and i have had swell times baking bread. But a pull apart bread was a first for me. And you know what anything first means in my life. Excitement. With a capital E.

I thoroughly enjoyed making the bread and it looks as though it s technically challenging et al. But oh! believe me, it s actually a breeze to make and my loaf was gone in less than 12 hours. I totally totally loved this bread because one, its egg free and two, it has the best thing on the planet, cheese. Come and see how i made that beautiful loaf. I m sure inspiration will follow automatically.

Recipe For Minty Herb Pull Apart Bread
( Pull apart loaf with a cheesy mint and herb filling)

Prep Time: 15 mins to knead
1 hour for the first rise
45 mins for the second rise
Cook Time: 30 mins
Makes one 9″X5″ loaf

Ingredients:

For The Dough:

Flour 2.75 cups to 3 cups
Instant yeast or active dry yeast 2 tsp
Sugar 1 tbsp
Warm milk 3/4 cup
Warm milk 1/2 cup to mix the sugar
Salt 1.5 tsp
Softened Butter at room temperature 30 g
Garlic paste 1 tsp

For The Filling:

Cheddar cheese 1/8 cup grated
Gouda cheese 1/8 cup grated
Dried mint 2 tbsp
Chili flakes 2 tbsp
Cumin seeds 2 tbsp
Sesame seeds 1 tbsp
Coriander leaves 2 tbsp chopped finely
Oregano 1/2 tsp
Butter 2 to 3 tbsp

Milk to brush 1 tbsp
Sesame seeds to top

How To Make It?

In a large mixing bowl, proof the yeast by adding sugar, 1/2 cup warm milk and yeast. Mix well. Set aside until frothy.
Once the yeast has proofed, take the flour in another mixing bowl and add salt to it.
Combine well using a whisk.
Add the butter to the flour and mix well until the mixture resembles bread crumbs.
Make a well in the middle and add the proofed yeast mixture and the garlic paste.
Mix well.
Now slowly add the 3/4 cup of milk gradually and knead the dough to get a soft non sticky dough.
You may not need all the 3 cups of flour. Begin with 2.75 cups.In case you feel the dough is too sticky, add the remaining flour too.
Once you get a soft non sticky dough, grease a large bowl generously and place the dough and cover with a damp kitchen towel. Leave it in a warm place to rise until double in volume.
Once the dough has risen, punch back the dough.
Mix all the herbs and chili flakes and set aside. Keep ready the cheese.
On a well floured surface, place the dough and shape into a square.
Roll out dough into 12″ X 12″ square.
Now, sprinkle the grated cheese evenly on the rolled out dough.
Sprinkle the mixed herbs on to the dough now evenly.
Gently roll a rolling pin over to make sure that filling sticks to the surface.
Using a pizza cutter, cut the dough into 5 equal strips.
Place the strips one over the other making sure the filling side faces up.
You can add the strips cut from the edge in the middle.
Now, after assembling all the strips, cut the strips into 6 square pieces cutting through the stack.
Now stack the square pieces one over the other.

Grease a 9″ X 5″ loaf tin with butter.
And place these stacks layer wise in the tin.
Cover with a damp kitchen towel and let it rise until double in volume.
Takes about 45 mins depending on how warm or cold your weather is.
Towards the end of the second rise, preheat your oven to 180 C.
Once the dough has risen, brush with milk on top and sprinkle sesame seeds.
Bake for 30 to 40 mins until the bread turns golden brown. Mine got done in 30 mins precisely.
In case you find the bread browning, cover with a tin foil and continue baking.
Once done, let it cool in the tin for 10 mins.
Then invert the loaf and let it cool further.

Eat warm with a cup of hot chocolate. Check out how many pull aparts we all made at We Knead To bake here. There s plenty of inspiration.

P.S You can use any filling you want. Try some tomato dip or even cottage cheese.
Or make a sweet one with cinnamon and sugar.

Dates And Sesame Puran Poli- Avant Garde Cookies

January 25, 2013 By anusha 4 Comments

When Kavi set us this month s themes, i knew she was upto no good. She made us break our heads for week 3 and Week 1 Bread Baking was no less a task. We cookies love baking bread so we were left with too many options. Come week 3, she made us embrace a totally new cuisine The Maharashtrian. Not that we are not aware of the maharashtrian food but as all of us are South Indians, our ideas on the tags of different dishes were not so clearly defined. Thanks to Kavi , now we ve honed our skills in one more arena of cooking.

I initially thought i would do the vada pav. The famous street food of Mumbai that has slowly made its way upto Coimbatore. A cousin of mine absolutely lives on Vada Pav. I mean who can say no to soft buns stuffed with potato fritters with a chili by the side. Get my point? But my vada pav dreams quickly vanished into thin air when i learnt that Mr.P and i are on a terrible waist expansion spree. So i stuck to this healthy puran poli. The point was i forgot all about the waist expansion when i made these. And added oodles and oodles of ghee. But hey! whats puran poli without some ghee, huh?

Recipe For Puran Poli
( Wheat flour flat breads stuffed with dates and sesame)

Prep Time: Under 15 mins
Cook Time: Under 15 mins
Makes 4

Ingredients:

For The Dough:

Wheat flour 1 cup
Milk 1/3 cup
Water 1 to 2 tbsp
Ghee 1 tsp

For The Stuffing:

Dates 1/4 cup pitted and chopped
Jaggery 1/8 cup powdered
Sesame seeds 1 tbsp
Green Cardamom 1

Ghee 2 tbsp for cooking
Flour For Dusting

How To Make It?

In a large mixing bowl, place the wheat flour and add the milk completely. Mix until you get a mixture that s crumbly. Now add water little by little and knead into a smooth non sticky dough.
Add the ghee and coat the dough well. Knead again for 30 secs. Set aside.
Toast the sesame seeds in a pan and cool.
In a blender, add the dates, sesame, cardamom and jaggery and give a whizz until you get a sticky mixture. Must not take more than 30 to 45 secs. Take care lest you get a very sticky unmanageable mixture. Transfer the mixture into a bowl.

Divide the dough into 4 equal parts and make rounds out of it.
Flatten one into a disc, dust with flour and roll into a slightly thick disc. Just like you do for stuffed parathas.
Now, take a tbsp of filling and place on the middle of the disc.
Bring together the edges and pinch them together.
Dust with flour.
Roll gently into a thinner disc about 4 to 5 mm in thickness.
Repeat for the remaining dough and filling.
Heat a tawa.
Place a rolled puran poli and cook till one side is dotted with golden spots.
Flip to the other side and repeat.
Now flip again and gently drizzle ghee.
Cook for 30 secs. Repeat for the other side too.
Once both the sides are spotted with golden dots, remove them from tawa.

Get more wicked, add some ghee and serve hot.

Aloo Mutter- Easy Curries

January 17, 2013 By anusha 8 Comments

The potato is indispensable in every household. No matter where you hail from or what your roots are, everyone loves this versatile tuber that the Irish take pride in. And aloo mutter- the simple yet earthy combination of potatoes and peas is a regular in most Indian households. Especially when the task of going to the Farmer s market seems unlikely and there is hardly anything green left in the fridge with the exception of a tomato or two. You have your version. And i have mine. But sometimes even the reassuring aloo mutter needs a change or two. So, lets swap versions when you feel that food ( read aloo mutter) is boring. Bringing to you all my version.

Recipe for Aloo Mutter
( Potatoes and fresh green peas cooked in mild indian spices)

Prep Time: Under 10 mins
Cook Time: 25 mins
Serves 3 generously

Ingredients:

Potatoes 2 large boiled and peeled
Fresh green peas 1 cup boiled
Onion 1 large chopped finely
Tomatoes 2 medium chopped finely
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Salt to taste
Oil 1 tbsp

Coriander leaves for garnish

Spice Powders:

Garam Masala 1/2 tsp
Red Chili Powder 1/2 tsp
Kasuri Methi 1/4 tsp crushed
Kitchen king masala 1/4 tsp
Coriander powder 1/4 tsp
Turmeric powder a large pinch

Directions:

In a pan, heat oil and add the cumin seeds.
Once they crackle, toss in the onions and saute till pink.
Now, add the ginger garlic paste and cook for 30 secs.
Next, tip in all the spice powders except the kasuri methi and cook on low medium flame for 30 to 40 secs.
Add the tomatoes next and cook till oil separates.
Now, add the potatoes and mash them slightly making sure there are bite sized pieces left too.
Add the green peas and salt and mix well.
Add 3/4 cup of water and cook for about 5 mins on medium flame.
Add kasuri methi and cook for a minute more.
Once done, garnish with coriander leaves.

Serve hot with rotis and steamed rice with a papad to bite into.

Green Apple Chutney- Fusion Cooking

January 14, 2013 By anusha 4 Comments

Okay. I m going to be very honest here and divulge some information about me. But you have to promise me that you will absolutely, absolutely not breathe a word about it to anyone. Errr.. your best friend is understandable but no one beyond that. Ok? Ok.
I loathe fusion food. I rate or rather i used to rate people who made fusion food as people who dint know what real food was. That was until yesterday. Yesterday, a whole lot changed for me in the food perspective of life. As a south indian, chutney always meant coconut chutney or tomato chuntey or if you ask me to quote a gutsier one, i shall say ginger chutney.

It was not until a year ago that i even realised that people other than South indians who live in this planet also consumed chutneys and they obviously dint make it with coconut and tomato. And they dint call it much of a chutney either. For them, chutney was also a relish and they had so many varieties that my head started spinning when i began my research into the realm of chutneys. Anyway. That was a year ago. But mind you. It took me a year to come out of that stupid box of my life and actually try my hand at fusion cooking. Now this chutney is a magnificent embodiment of fusion cooking. I ve followed no particular recipe. I just went about with what thoughts and ideas i had cached up in my memory and went by my instinct. And the chutney was a runaway success. So here s the recipe. Now if you ask me why the chutney is in brown when the apple is green, you will have to make it to find out for yourself.

Recipe For Green Apple Chutney
( Green apples and mango ginger ground together with spices)

Prep Time: 10 mins
Cook Time 5 mins
Makes 3/4 cup

Ingredients

Green apple 1 large ( Granny Smith preferably) peeled and cubed
Mango ginger aka white turmeric 1″ piece peeled and sliced
Channa dal 1 tbsp
Urad dal 1 tbsp
Dry red chilies 2 to 3
Tamarind a small marble size
Salt to taste
Oil 1 tbsp
Mustard seeds 1 tsp
Curry leaves a sprig
Oil 1 tsp to temper
Hing a small pinch

How To Make It?

Heat 1 tbsp of oil in a kadai. Add the dals and saute them till light brown in color.
Now, add the ginger and dry red chilies along with the tamarind and saute till the ginger slightly changes color.
At this stage, add in the apples and saute till apples turn a light brown.
Cool, add salt and blend to a smooth paste in a blender adding little water as necessary. This is because the apple already has water.
Now, temper the chutney with mustard seeds, curry leaves and hing in a tsp of heated oil.
Serve with dosas or eat with curd rice. Yummm…..

P.S This chutney tastes good only with green apples, the Granny Smith varieties which are available in super markets.

Eggless Burger Buns

January 12, 2013 By anusha 9 Comments

Oh boy! Oh boy! What challenge was it to bake these beautiful eggless burger buns. Not that the recipe was challenging. But the weather Gods dint favour me much and the yeast fella turned out to be one crafty guy who just wouldnt budge. All was well in the bread heaven when i began the process of making these buns. Only later, the yeast guy started acting up. After almost 4 trials of proofing the yeast, i was about to accept defeat. And then some brainwave hit me and i turned to my most faithful and unfailing friend, Google. On googling, i found that yeast not only needs warmth but also food to froth up. Food as in sugar. The recipe that i referred to in the beginning to make these buns dint call for sugar and since i was using Instant Yeast, i think my inner Goddess kicked up her confidence a notch too much. Anyway, the yeast guy became friendly once i gave him what he needed. Anyway, all became well very soon and i succeeded in making them. Perfect for lil bites to be served at a party. Since i made two batches of the dough, i made mini burger buns with one batch and the normal ones too. I ll share with you all the recipe requirements for those mini burger buns that i made.

Recipe For Mini Burger Buns
( Burger Buns perfect for a party)

Mixing and Kneading Time: 15 mins
Raising Time: 2 hours for the first rise
1 hour for the first rise
Prep Time: 15 mins
Cook Time: 12 to 15 mins
Baking Temperature: 180 C
Yields 15 small buns

Ingredients For Burger Buns:

All Purpose Flour 1.75 c
Instant Yeast or Active Dried Yeast 1 tbsp
Curd 1/4 cup
Baking Soda 1/4 tsp
Butter 2 tbsp melted
Sugar 2 tbsp
Salt 1/2 tsp
Warm Water 1/3 cup to 1/2 cup
Milk for brushing
Sesame seeds for topping

Directions:
Begin proofing the yeast with 1/3 cup of warm water.
Mix yeast and sugar in the warm water and set aside for 10 mins or until it froths up.
In a large mixing bowl, add the flour, baking soda and salt and combine well.
Make a well in the flour.
Now, add the proofed yeast, curd, melted butter and mix the dough.
Knead to get a smooth soft dough. Takes about 7 to 8 mins.
Once done, transfer to a greased bowl and cover with cling wrap or a damp kitchen towel and let it rise until double in volume. Takes anywhere between 1 hour to 2 hours depending on the weather.
Once risen, punch the dough and divide the dough into 15 parts and shape them into rounds.
Place them about 1 inch apart on a baking tray lined with 2 to 3 layers of parchment paper or tin foil and cover them with a damp towel and let them rise until double. Again takes 45 mins to 1 hour depending on the weather.

Towards the end of the second rise, preheat oven to 180 c.

Once the rounds have risen, brush them with milk and top them with sesame seeds and bake for 12 to 15 mins or until tops are golden.
Once baked, remove and cool completely.

Enjoy with your favorite relish and some cucumbers and tomatoes in between or enjoy them as they are.

This is my entry for this month s Week 1 Radhika, Jayanthi,Kavi, Priya, Priya Mahadevan, Roshni and Veena are the other cookies who are all being pally with the yeast guy this week. Check them out.
This is off to Roxana s Bake Your Own Bread

Mushroom Makhani Recipe

January 6, 2013 By anusha 1 Comment

I really dont remember when my fetish for mushrooms began. Although the cooking mushroom mania began only recently. While Mr.P views mushrooms as a member of the Agaricus family, his views end there. They do not appeal to his palette much and so my mania is actually short lived. I literally have to resort to unauthentic cooking ways to include mushroom in my meal. Like cooking mushrooms only on those days when Mr.P is not around for a meal. Which was the situation a few days for nine whole days.

Now, i m not like the average indian woman who rejoices at the prospect of not cooking and ordering meals. You see, being normal has never been a lifestyle option for me. I ve always been abnormal. While every sensible soul in the world loves ice creams, I ( see the i in the upper case?) can only eat one ice cream and that too Banana Split. When the whole world resorts to munching on a bag of chips when they watch TV, i like downing platefuls of fruit. I ve been this way since God knows how long! Mind you. Dont term me a Health Freak. Health has nothing to do with me. Though Freak agrees well. Anyway, the point was while i did enjoy the listlessness and my then current Sloth position, the charm dint last long and i soon scurried back to the kitchen and picked up the ladle dutifully.

And then i did what i usually do. Blew a whole load of money on a truck load of groceries and veggies that i will probably only consume by the end of this year. Well it got consumed thankfully. Lets just decently ignore that part, shall we? The point is along with all those groceries came a nice bag of mushrooms. In fact two bags and that got me to thinking and then cooking this mushroom makhani recipe which i sent along to one of my new yet best friends and she loved it and then personally recommended that i share the recipe with you all. And excuse the pictures. I did not have the crotchet to click away and so they are a wee bit poorly.

Recipe For Mushroom Makhani

( Learn to make mushroom makhani gravy- a decadent side for flatbreads with mushrooms and cream)

Prep Time: Under 10 mins

Cook Time: 20 mins

Serves 3
Allergy Info: Soy and Gluten free
Course: Accompaniment, Sides
Cuisine: North Indian

Ingredients

Mushrooms 1.5 cups cleaned and quartered

Peas 1 cup cleaned and cooked

Kasuri methi 2 tbsp crushed

Fresh cream 4 tbsp

Cumin seeds 1 tsp

Butter 1 tbsp

Oil 1 tbsp

Sugar 1/2 tsp

Salt to taste

Coriander leaves 2 tbsp chopped finely for garnish

Spice Powders:

Kitchen king masala 1 tsp

Red chili powder 1 tsp

Garam Masala 1/2 tsp

Gravy:

Tomato 2 large chopped finely

Onion 1 large chopped finely

Garlic cloves 4

Ginger 1/2″ bit grated

Cashews 10

Dry red chilies 1

Fennel seeds 1/2 tsp

Oil 2 tsp

Directions

Heat oil in a pan.

Add the fennel seeds and dry red chilies.

Saute for 30 secs.

Add the onions and garlic cloves next and saute till onions turn a golden brown.

Now, add the cashews and ginger and saute for a min.

Toss in the tomatoes and saute till mushy and oil separates from the mixture.

Once done, let it cool down completely.

After cooling, blend the mixture to a smooth puree in a blender adding little water.

Heat the butter and oil in the same pan. We dont want to lose all that flavor here.

Add the mushrooms and peas and saute till mushrooms wilt.

At this stage, add the ground paste and mix well.

Simmer till oil separates again. Take about 3 to 4 mins

Add salt and sugar and mix well.

Simmer again for 2 mins. If you find the mixture turning very thick, add a little water. Wont hurt anything.

Now, add the crushed kasuri methi and mix well.

Lastly, add the cream and mix.

Simmer for a minute and switch off the flame.

Garnish with chopped coriander leaves.

Serve hot with rotis or any flatbread of your choice.

Sending this to New U happening at Cooks Joy

Coriander Poha

January 4, 2013 By anusha 3 Comments

How To Make Coriander Poha?

CORIANDER POHA- AVAL OR POHA WITH CORIANDER AND OTHER HERBS. BREAKFAST RECIPES

I love poha. Period. I dont have anything better to say about poha. But then, if you want to ask why poha of everything, Sorry, but you are so not in my club.The most versatile ingredient in a south India kitchen is parched rice. After the regular rice, of course. Poha floats my boat on all those days when i m in a hurry or on my whirl wind mode, which is most of the days.

You must bear in mind that Mr.P leaves exactly when the clock strikes half past 8. So not much time do we have, do we? No.Not at all. Sigh… but a woman has to do what she has to do and one of those things happen to be making breakfast before 8.25 in the morning, brushing her teeth and opening the door to a million people on the planet including a puny maid. Ignore the puny part. And who saves my face on all such days? Its either the dosa batter or the humble poha. There is not a single moment in my wifey life that i have failed to thank Divine Providence for having bestowed on mankind, the brains to invent both.

While Mr.P does like the traditional Poha that i make, i am a person who doesnt settle for less. Recently, i started experimenting with parched rice and i reached Gojju Avalakki and only a few days later, i landed up making this deliciously flavored coriander poha. Well, it takes a lil more time than the regular poha like say 2 more mins, so the deadline extends to 8.27 but its a treat nevertheless to the taste buds. Take your breakfast to a notch high with this earthy coriander poha recipe.

Recipe For Coriander Poha
( Parched/Flattened rice flavored with coriander)

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Coriander Poha

Coriander Poha- a simple yet flavor packed dish made with flattened or parched rice aka poha aka aval and fresh coriander. Vegan. GF.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Indian

Servings:

Author: Anusha Praveen

Ingredients

Poha or Flattened Rice or Parched Rice 2 cups
Onion 1 large chopped finely
Potato 1 medium peeled and cubed
Curry leaves a sprig
Salt to taste
Mustard seeds 1 tsp
Urad dal 1 tsp
Oil 2 tbsp
To Grind To A Paste:
Coriander leaves a small bunch
Green chilies 4 to 5
Curry leaves 1
Lemon juice 1 tbsp

Instructions

Soak the poha for about 5 mins in water enough to cover it after rinsing it thoroughly.
In case you are using the thin variety, all you have to do is just wash it thoroughly under running water and set aside for 5 mins. If you are using the thicker ones, then soak the poha for 5 mins in 1 cup of water. After 5 mins, drain the water and set aside.
Now, grind together the coriander, green chilies, curry leaf and lemon juice adding little water to a fine paste.
Use your coffee grinder for this and you will be done quickly. But remember little water are the operative words here. You add too much water and you will have a soggy poha.
Now heat oil in a pan.
Add the mustard and pop them. Once popped, add the urad dal.
Once the dal turns a light brown, add the onions and saute them till light brown.
Now toss in the potatoes and cook till tender.
Next, add in the soaked poha, salt and ground paste and mix well.
Cook closed on low flame for 2 to 3 mins.
Once done, serve hot with curd or sev and onions.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Carrot Almond And Raisin Milkshake- After School Snack Ideas

December 29, 2012 By anusha 1 Comment

Even though the title reads after school, this is a fine breakfast option. For kids and grownups alike. I am sorta in a hurry to finish this post. You may ask why i m in a hurry and that the post can always wait but i m currently smitten with the recipe and my soul will not calm down until i shout it out to the whole world.The hurry is necessitated by a crime thriller that i am reading and finding it very difficult to put it down. In case, you are exclaiming to yourself, ” Ha this girl reads too”, i ve been reading since i was 6 years. Also, i know its the end of another year, a mixed bag of sorts and i ve that post to share with you all too. Tomato Blues made some history in a small way in 2012 and i shall delve into the milestones in detail in another post. But in the meanwhile, lets talk milkshake, breakfast and how to kick start your day healthily.

Recently, TH resorted to diet regimen. So what s new in that? you ask. Nothing new except that the man literally dint touch sugar for 9 whole days and ate just fruits and veggies to keep him going. No sugar and no salt. Imagine that? While you all think its super cool, let me grudgingly tell you all that to weave magic in kitchen without the both is quite a herculean task. His morning breakfasts were all milkshakes and i quickly got bored with the usual bananas and strawberries. And that s how this creamy uber delicious milkshake was born. And guess what s the brownie point? Its sugar free. (As if that s going to make me euphoric. Just saying..)

Recipe For Carrot Almond And Raisin Milkshake

( Milkshake with carrots, almonds and raisins)

Prep Time: Under 10 mins

Cook Time: 15 mins

Serves 2 to 3

What You Need?

Carrot 1 medium peeled

Almonds 10 blanched

Raisins 10 to 12

Cold Milk 3 cups( I used low fat but go on and use what ever you prefer)

Honey 3 to 4 tbsp depending on your taste

How To Make It?

Pressure cook the carrot for 1 whistle.

Once done, let it cool completely.

Place the cooked carrot, blanched almonds and raisins in a blender along with the honey and give a quick whizz.

Now, add 1 cup of milk and blend to a smooth puree.

Add the rest of the milk and blend some more.

Serve immediately with breakfast or when the kids come right back after school.

Thuvarai Vadai- Pigeon Pea Fritters- After School Snacks

December 26, 2012 By anusha 6 Comments

I am a winter person in and out. I love winters for the chilly mornings, hot cocoa, fresh vegetables and the sleepy weather.For me, there is no greater happiness than snuggling into a warm blanket with a nice romantic novel with a mug of hot cocoa beside me. But the fresh vegetables that abound the market top the list. I take immense pleasure in visiting the vegetable market every week. Maybe such pleasure shall be declared illegal soon. That much is how much i enjoy buying vegetables in winter. Sweet peas, cheerful corn, rustic yams, fresh chickpeas that resemble tiny brains, edamame, hyacinth beans and the list can go on. Almost always, i come back with more vegetables than my arm can carry. But it is indeed euphoric to shell peas or clean those vivid greens. What music it is to the ears to hear the peas falling clink clank thud thud into my bowl. My fridge always overflows in the winter with so many vegetables that can feed a family of 5 for a week. Remember that we are only 2 in this house. That much of love i hold for winter. Crispy frost bitten mornings with the nip in the air. I can succinctly term them all as heaven.

On one such trips to the market, when i literally came back with veggies for an army, i also bought fresh pigeon peas. Fresh pigeon peas, hyacinth beans and lilva beans are available in plenty in winter where i live. But they go as quickly as they come. So, i pounce on them the moment i set my eyes on these beauties loaded with protein. After experimenting with the beans in a sundry other recipes, i made these fritters. Ok..i know these are deep fried but they were truly delicious. They make a perfect snack for these chilly evenings. Don your sweaters, get your cocoa brewing and make some of these yummy fritters to warm up.

Recipe For Thuvarai Vadai
(Deep fried fritters made with fresh pigeon peas)

Prep Time: 1 hour for soaking the lentils
10 mins for the rest
Cook Time: Under 30 mins
Yields 12 to 15 medium vadais

What You Need?

Fresh pigeon peas 200g
Channa dal or Kadala paruppu or bengal gram 1 tbsp plus 1 tsp
Urad dal or black gram 1 tbsp plus 1 tsp
Green chilies 2
Pepper corns 2
Garlic 1
Ginger 1/2 “
Onion 1 chopped finely
Coriander leaves chopped finely 3 tbsp
Salt to taste
Oil for deep frying

How To Make It?

Soak the kadal paruppu and urad dal for 1 hour in some water.
After an hour, drain the water completely and place them in a blender along with the pigeon peas, green chilies, pepper corns, garlic, ginger and salt.
Grind without adding any water to a coarse paste. In case you find it not grinding, add about 1 to 2 tsp of water.
Once done, remove and transfer to a mixing bowl.
Check for seasoning.
Now, add the chopped onions and coriander to the batter and mix well.
Heat oil for deep frying. I used about 250 ml.
Divide the batter in to 12 equal rounds, flatten them into discs and keep ready.
Check if the oil has heated up by dropping a small ball of the batter. If it comes up immediately. the oil is done.
Now, drop the discs and fry on low medium flame till golden brown and the discs float up to the top.
Do this in batches of 3 to 4.
Once done, drain on a kitchen towel.

Serve hot with ketchup or any dip of your choice. We enjoyed them as it is.

Checkerboard Cookies – Week 3 Avant Garde Cookies

December 23, 2012 By anusha 8 Comments

Hey everyone!!! Its Christmas eve in three days. Have you all finished baking your treats and done packing your gifts?? Hung the mistletoe?? Well, i dint hang any mistletoe but i m done packing my gifts and baking all my goodies. I dint make much and i stuck to easy peasy stuff this year. I made the ceremonial fruit cake. I soaked my fruits and baked my cake but accidentally deleted my pictures. So i wont be able to share my fruit cake recipe this year. However, i did bake a whole bag of cookies. My house smells like a spice shop now, so my students tell me. They had the good fortune to nibble on some of those cookies that i made and then i sent out some to my friends and neighbours. But i m still not looking at an empty cookie tin with stray crumbs here and there. But then there s another clique to whom i must send the cookies to. So, yeah the prospects of looking at an empty cookie tin is very bright. What else can make a baker happy than an empty cookie jar?

Anyway, we at the Avant Garde Cookies decided to go festive and feisty for the third week. We decided to don the mitts and bake till our ovens groaned. I m setting off a whole lot of baking in motion with these checker board cookies. Now, believe me, if you havent baked your Christmas goodies, these cookies are a fabulous idea. They are quick and yummy. But the brownie point is that they look super cute. Kids go gaga after you place these in front of them. You can experiment with flavors and colors here but considering that i was making them for the first time, i stuck to the traditional chocolate and vanilla.

Recipe For Checkerboard Cookies
( Cookies in a checkerboard pattern with vanilla and chocolate)

Prep Time: Under 15 mins
Bake Time: 10 mins
Source: Slightly adapted from Martha Stewart s Recipe
Yields 12 to 16 cookies

What You Need?

All Purpose Flour 1.25 cups
Butter softened and at room temperature1/2 cup
Sugar 6 tbsp powdered
Vanilla Extract 1 tsp
Cocoa powder 3 tbsp
Salt a pinch

How To Make It?

In a mixing bowl, cream butter and sugar using a whisk or an electric whisk until light and fluffy.
Add vanilla and mix again.
Now, add the flour in batches and mix into the butter sugar mixture until you get a crumbly mixture.
Once you reach the crumbly stage, knead the dough until it all comes together into a big lump.
In case you find the dough too sticky, sprinkle a lil flour and knead.
Once done kneading, divide the dough into half.
In one portion of the dough, sprinkle the cocoa powder and gently incorporate the cocoa into the dough thoroughly.

Now, place the white dough between 2 sheets of parchment paper or butter paper and gently roll out into a 5″ square making sure the dough is evenly rolled out.
Repeat the same process with the chocolate dough too.
Now, line a tray or a plate with parchment paper.
Cut the rolled out dough into 4 strips each 3/4″ wide.
In the lined tray, assemble the strips in an alternate fashion to get the checkerboard pattern.
Once you assemble the strips, refrigerate the dough for 2 to 3 hours. I refrigerated the dough for 1 day out of sheer lack of time to bake them but needless to say, i had super crunchy cookies so no regrets there.
After 3 hours, preheat the oven to 180 C.
Cut the log of dough into 1/4″ thick slices and assemble on a parchment paper lined baking tray leaving an inch gap between each cookie.
Bake for 8 to 10 mins or until the cookies turn a light brown.
Cool completely and store in an airtight container.

My Notes:

I attempted these cookies for the first time and hence i couldnt take much pictures. And my finish is not awesome. But with practice, i m sure you all will have beautiful cookies.
The butter has to be absolutely in room temperature.
My cookies got done in 9 mins exact. So keep an eye after the 8th minute.
The cookie dough can be made in advance and refrigerated for 2 days or even frozen for weeks.
I think these cookies are fun to make when there s more dough to work with. So feel free and double the recipe.
In case you find the strips breaking due to their length, make them into 2 blocks and work further in assembling.
Watch this video for an idea on how to assemble the strips.
There s no need to bring the dough to room temperature before baking.

Want to know what s baking with the other cookies? Then pay a visit to Jayanti, Radhika, Priya Sreeram, Priya Mahadevan, Kavi,Veena and Roshni.

Crispy Aloo Fry

December 22, 2012 By anusha 3 Comments

There are some days when i crave for comfort food. Read ghee, potato deep fried and appalam. Those days are when i m low on spirits or when i m missing amma. Its mostly got to do with spirits. When the proverbial crap hits the fan, i turn to awesome potatoes deep fried and coated with masala, steaming hot rice and some tangy tomato rasam. And then i try and lift my spirits some more by adding about half a cup of full fat yogurt to a cup of rice and gobble it down with some more of that potato fry and a spoonful of mango pickle. Of course what follows is evidently not a spirit lifted me but in reality, a sleepy droopy eyed me who hits the sack in exactly five minutes after i finish my meal.

Everything feels better when i wake up from my siesta and i m back in the game.Believe me that s what good food can do to you. Everybody has their own perception of comfort food. And here s presenting to you mine. Well, there s the curd rice and tomato rice raved about here and i guess it s time to give you all a heads up on the ritualistic potato fry recipe that i have.

Recipe For Potato Fry
(Potatoes cubed and fried with spices)

Prep Time: Under 10 mins
Cook Time: 15 mins
Serves 2

What You Need?

Potatoes 2 large peeled and cubed
Turmeric powder 1/4 tsp
Sambar powder 2 tsp
Chili powder 1/2 tsp
Hing a large pinch
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Oil 1.5 tbsp
Salt to taste

How To Make It?

Heat oil in a pan and pop the mustard.
Add the urad dal and saute till it turns light brown.
Now,add the turmeric powder, hing and curry leaves.
Wait till curry leaves change color slightly.
Toss in the cubed potatoes, combine well and cook on low medium flame until potatoes are slightly roasted and cooked evenly. Takes about 8 to 10 mins.
Now, add the salt, sambar powder and chili powder to the potatoes and mix well.
Cook for a minute more to let all the spices mix well with potatoes.
Once done, switch off the flame.

Serve hot with rasam and rice.

Tutti Fruity Cookies

December 21, 2012 By anusha 5 Comments

Wondering what frunukies are? We ll come to that in just a bit. But before that, lets talk Christmas shall we? Even though it s year end and its that time of the year when there are bells jingling merrily and fruit cake to eat by the tonnes, there is only enough merriness when you bake some and give some. In succession to some Checkerboard cookies( recipe coming soon), here comes frunukies. Now, what are frunukies? Fruit and Nut Cookies. Simple. See?

Now, these cookies have kicked up a storm in the blogging circuit this Christmas. My previous attempt at making these cookies was not great but this batch was a runaway success. I used a basic sugar cookie recipe and incorporated some flavors for that extra zing and flavor. The result is i m fishing for stray bits of cookie in my pantry. My friends loved them and i was exultant to put a smile on someone s face with a box of cookies. Shall we begin heating up the oven, then?

Recipe For Tutti Fruity Cookies
( Cookies with tutti fruity and nuts)

Prep Time: 15 to 20 mins
Resting Time: Overnight
Bake Time: 12 mins
Yields 30 to 40 small cookies

What You Need?

All Purpose Flour 1 cup
Sugar 1/2 cup powdered
Unsalted Butter 100 g softened and at room temperature
Vanilla extract 1/2 tsp
Tutti fruity 1/4 cup
Any nuts of your choice toasted and broken 3 tbsp
Orange zest 1/2 tsp

How To Make It?

Cream together sugar and butter in a mixing bowl using an electric whisk until creamy.
Add vanilla and whisk again.
Now, add the flour and whisk until the mixture is crumbly.
Add the grated zest, nuts and tutti fruity and mix the dough until it all comes to a big lump.
If you found the dough too sticky, sprinkle a lil flour. Mine was sticky and i added about 1 tbsp more flour.
Once done, divide the dough into 2 and shape them into cylindrical logs about 15 cm long.
Wrap them in cling film and refrigerate the logs overnight or for a minimum of 6 hours.
Once done, preheat oven to 160 C for 15 mins.
Cut the logs into 1/4″ thick slices and place them on a parchment paper 2″ apart.

Bake for 10 mins or until the cookies turn a light brown on the edges.You may have to do them in 3 batches.
Cool completely and store them in air tight containers.

Enjoy with a hot cuppa on a chilly winter s evening.

Carrot Lemon Rice- Lunchbox Special

December 20, 2012 By anusha 2 Comments

Its been a while since i posted lunchbox recipes. Its been snack recipes for those after school times when the kids come like a whirlwind and attack your fridge and the kitchen and sometimes you. So i thought why not a lunch box recipe for today? Something quick. And something healthy plus tasty. I mean, those are the three mantras for a good lunchbox treat, right? Or have the rules changed?

Now, the moment someone says lunchbox, i m reminded indubitably of my aunt who deplores the very task of putting together something for her daughters’ lunchboxes. Both of them being fussy eaters, she has a difficult time and i pity her because almost always, i find her neck deep in the lunchbox menu crisis. For people like her and for moms who enjoy putting together a good lunch, here s a scrumptious recipe. Just like i said in the beginning, easy, quick, healthy and yummy.

Recipe for Carrot And Lemon Rice
( Cooked rice sauteed with carrots and flavored with lemon)

Prep Time: Under 15 mins
Cook Time: Under 20 mins
Serves 2 to 3

What You Need?

Cooked rice 2 cups ( I used the short grain variety)
Carrot 1 large grated
Cashews broken 10 to 12
Grated ginger 2 tsp
Peanuts 3 tbsp
Green chilies 3 to 4 slit lengthwise
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Oil 1.5 tbsp
Salt to taste
Lemon juice 2 tbsp
Coriander leaves 2 tbsp chopped finely

How To Make It?

Heat oil in a pan.
Pop the mustard.
Add the dals, curry leaves, peanuts, green chilies and grated ginger next and saute till the dals turn a light brown.
Now, add the cashews and saute till they turn a golden brown. By this time, the peanuts, dal and the cashews would have roasted evenly.
Add the grated carrot next and saute till they wilt slightly.
Once done, add salt and mix well. Remember you are adding salt for the rice too. Let this mixture become warm or let it completely cool.
Now squeeze the lemon juice. The reason why the mixture is cooled is because sometimes the lemon juice will make it bitter.
Now, add the cooked rice and mix well.
Garnish with coriander leaves.

Serve with potato chips or enjoy with potato curry like we did.
Recipe for simple potato curry coming soon.

Gojju Avalakki

December 18, 2012 By anusha 10 Comments

Ok. Gojju Avalakkai does not feature in the kitchens that belong to the forever and mysteriously extended clan of Lakshmanans and Rajagopals. In case you are wondering who the both are, the first is my marital home and the second is my maternal home. Gojju Avalakki, though relished by Amma and me alike, is not even contemplated in my house. I can bet that the reason should probably be that Appa is not a fan of this or that this never made an appearance during Appa s childhood. The thumb rule in my house being make only what got made in Appa s childhood house, hereinafter called the Periya Veedu, i was used to eating only rava upma and the normal poha at my house. That is until i went to college. Then in college, my palette grew as long as the Great Wall of China and i had the fortune to eat so many good things which was conjured at a close friend s house. That happens to be the super Suma aunty who is another wonder woman like my amma. They both work like a clockwork, they both cook like super chefs and they both find the time to swap books and shop with their daughters. But most importantly, they are tech savvy and fashionable and hence understand their daughters’ innate need to own a smart phone and buy a Levis jeans. That said and done, while it was crispy dosas and huli palya that is amma s forte, Suma aunty s thing was this awesome bisibele bath and then this gojju avalakki. Obviously in college, my friend and i dint bother to pick up a spoon unless it was meant for eating. But well, a wedding, a marriage and a husband can change so many things. I learnt cooking as you all know and i learnt how to make gojju avalakki too.

Gojju Avalakki is nothing but flattened rice mixed with a tangy mixture of spice powders and seasoned with crunchy peanuts and curry leaves. Makes a brilliant after school snack, a quick breakfast and even a light dinner. And its super duper easy to whip up. I hope you all give it a shot.What s more, there s no chopping involved. Woot..woot.

Recipe For Gojju Avalakki
(Flattened Rice flavored in a tangy sauce and seasoned.)

Prep Time: Under 10 mins
Cook Time: Under 5 mins
Serves 2 to 3

What You Need?

Flattened rice or poha or aval 1.5 c
Tamarind paste 1 tbsp
Sambar powder 2 tsp
Turmeric powder 1/2 tsp
Jaggery grated 1 tbsp
Peanuts a fistful
Mustard seeds 1 tsp
Urad dal or black gram 1 tsp
Channa dal or bengal gram 1 tsp
Curry leaves a sprig
Hing a large pinch
Dry red chilies 5 to 6
Oil 2 tbsp
Salt to taste
Coriander leaves chopped 2 tbsp
Grated fresh coconut 2 tbsp

How To Make It?

Coarsely powder the flattened rice in a blender for not more than 30 secs. Your powder must resemble moriyo or semolina.
Once done, wash the powder well under running water and set aside.
In a small mixing bowl, combine the turmeric, sambar powder, tamarind paste, jaggery and salt with 1/8 cup of water and mix well.
Add this mixture to the washed flattened rice and mix well.
Let this mixture rest for 5 to 7 mins
Now, heat oil in a pan and pop the mustard.
Add the dals, curry leaves and the peanuts next along with the hing.
Once the peanuts and the dals turn a light golden brown, switch off the flame.
Add the flattened rice to this peanut mixture and combine well.
Check for seasoning and adjust if required.
Garnish with coconut and coriander leaves.

Serve hot with a cup of fresh curds. And thank you all for being there for me and liking Tomato Blues on Face Book. Its 250 likes today and i m truly overwhelmed. Thank you all a million.

Nutella Stuffed Strawberry Muffins

December 14, 2012 By anusha 6 Comments

Its hush hush week again here at Avant Garde Cookies meaning we pair up and shoot each other with some terrific secret ingredients to cook up. This time i was paired with the Ebullient Roshni who in turn gave me the ebullient Nutella to work with. Now the reason why i call it ebullient is because it has the ability to put a smile on my face. There are probably a million nutella recipes on the web. But i am still not over my strawberry fetish and so i decided to combine the both. Whats more, its almost christmas and we all need a muffin or two to cheer us up and put us all back into the mood of carols and mistletoe.

Sometime back, i happened to overhear a discussion amidst a bunch of college kids. There were discussing the Mayan calendar and the world s end. You know what i told them? Why are they even discussing this morbid topic when there is Nutella, chocolates and Strawberries in the world. Let the world takes its own course. And let us all take the course of pink strawberries and nutty deep dark brown Nutella. What say?

Recipe For Nutella Stuffed Strawberry Muffins
(Muffins with fresh strawberries and nutella)

Prep Time: 20 mins
Cook Time: 15 to 20 mins
Baking Temperature: 180 C
Makes 6 large muffins

What You Need?

All Purpose Flour 1.5 cups
Sugar 1/2 cup powdered
Oil 1/4 cup
Yogurt 1/3 cup whisked well
Baking powder 2 tsp
Vanilla extract 1 tsp
Egg 1 large
Fresh strawberries chopped 1 cup
Nutella 3 tbsp
Salt 1/2 tsp

How To Make It?

Preheat oven to 180 C.
Line your muffin pans.
In a large mixing bowl, combine the flour, salt, sugar and baking powder and mix well.
In another bowl, add oil, yogurt, vanilla and the egg and whisk until well incorporated.
Now, add the dry mixture to the wet mixture and fold gently.
Once well incorporated and you cant see any white flour anywhere, tip in the strawberries. You will have a thick batter at this point but dont worry. I did panic but my muffins were super spongy and soft.
Now, gently fold in the strawberries to the mixture at this point.

Once done, add about 1.5 tbsp of the batter in each muffin cup.
Now, add about half a tbsp of nutella over the batter. Repeat for all the cups.
Cover the nutella layer with the remaining batter.
Bake in a preheated oven for about 15 to 20 mins or until muffins turn golden brown. Oven timings vary.

Once done, cool completely before serving.

P.S I wanted my muffins to have a crown so i added more batter and baked just 6 of these. But the batter can yield 9 muffins.
And the batter is thick and when i say real thick but there s no need for the panic button.

Carrot Peas Kurma Recipe

December 14, 2012 By anusha 7 Comments

How To Make Carrot Peas Kurma?

CARROT PEAS KURMA- A FLAVORFUL CURRY WITH CARROT AND PEAS. VEGAN. GF

Carrot Peas Kurma happens on days when dinner is a challenge.While making breakfast and lunch is a breeze for me, the very thought of dinner sends me running into hiding like a cockroach who is quick to get out of the mistress s sight. Despite knowing around 20 accompaniment ideas, i still flounder when it comes to making something to go with those crispy dosas or those fluffed up pooris. Chapathis, however are the easiest.My job becomes a tad easier when there is coconut lying around in the fridge. Those times however are rarer in my pantry and i am always fretting and frowning, come dinner time. During the times that coconut is there. i am smiling wide because the prospects of making a creamy Kurma or a nutty chutney is brighter. This kurma came about on one of those lucky days when there was coconut aplenty in my pantry and peas were overflowing in my freezer.A handy recipe that can beat the “What s for dinner?” stress. Go ahead and give it a shot.

Recipe For Carrot Peas Kurma

Print Recipe

5 from 1 vote

Carrot Peas Kurma

Carrot Peas Kurma- flavorful robust curry with fresh carrots and peas simmered in a fragrant gravy. Vegan. GF. Tastes great with roti, chapati, poori

Prep Time10

Cook Time20

Total Time30

Course: Mains

Cuisine: South Indian

Servings:

Author: Anusha Praveen