Saturday, March 13, 2010

Kaaradaiya Nombu Adai

Vella Adai

Uppu Adai

I am still hoping to find time to write down the recipe :)...


Wednesday, December 2, 2009

Sunday, June 21, 2009

Soya Wadi Masala

Tasty n Healthy!!

Monday, June 15, 2009

Vege Spring Rolls

Sometimes.. when I run out of options for Appetizers, I would just grab a bag of the frozen spring rolls and fry them up... This time... I really had the time, and had planned an Indo-Chinese menu... tried out veg-spring rolls from scratch...They turned out be A Blaaaast...!!! Simply superb....Well I have to say this was a team effort... kind of an assembly line ... My friends.. G helped stuff and wrap them, and R helped me fry them... hahaha...great way to feed and entertain your friends.. :)

What I used

1 cup of chopped Cabbage
1/2 cup of chopped Carrot
1/2 cup of chopped beans
1/2 cup chopped onions
1/2 cup chopped Bell pepper
1/2 tsp pepper crushed pepper
Salt to taste
1/2 tsp of soy sauce
1 Pack of wonton wraper (20 sheets)
Oil for frying

How I made it
In a pan, add a tsp of oil, add the onions and saute them, then add all the veges and saute them until they are half cooked. Add salt, pepper and soy sauce and cool this mixture.
Place a tablespoon of this mixture on a wonton sheet, and fold the two side edges and start rolling. Seal the edges (use a little water to help seal them tight).Just before serving time, fry these up and serve with hot n sweet ketchup... This turned out really crunchy and needless to say... taaaaaaassssstttty... They vanished just in seconds :)

This recipe.. makes 20 spring rolls.

You can make these rolls in advance and freeze them and fry them later. Such a time saver.
Serve them hot n crunchy, if you fry it up early, they may become a little soggy. If thats the case, pop them in the oven (on broiler) for 2 - 3 minutes...

Tuesday, May 12, 2009

Paal Paayasam / Rice Pudding

Amma makes the best Paal Paayasam, that I have ever tasted... She used to religiously boil down litres and litres of milk for hours together to make that yummy consistency. My dad and lil bro love it so much... Needless to say... I would die for a cup of ma's paal payasam .... hehee... somehow always felt this was a laborious process... I tried a lil trick and it did work out...It just took me very little time to recreate the same taste :)

What I used

2tsp of rice
1 cup milk
1 can of Evaporated milk
3/4 cup sugar
Pista and Raisins for garnish
A pinch of Elaichi powder.

How I made it
Pressure cook the rice in milk. Place this in a heavy bottom or non stick pan and bring it to a boil in low / medium flame. Add the sugar and let it dissolve. Finally add a can of evaporated milk and bring to another boil. Remove from flame and garnish with Elaichi, pista and raisins. Serve cold ( it brings out the sweetness even more) :)..

This is really yummiiiilllliiicccious and very close to the traditional way of making "Paal Payasam".

Tricks of the trade

1.Always cook milk in low ~ medium flame, as it might easily get burnt at the bottom and this will spoil the taste and give a pungent smell
2. Use a non stick pan - its so easy to clean up after the kheer is done.

Saturday, March 28, 2009

Aloo Paratha

I Love them, love them and just love them... learnt this recipe by observing the guy at "Laddoos" in Bangalore. They used to serve garma garam parathas with just a cup of cold dahi and pickle. Their parathas are the best and they offered a wide variety... paneer, gobi, mooli, matar and what not....

What I used

1 Cup of wheat flour (aata)
1/4 cup of water
Salt to taste
A dollop of Ghee or butter

For filling
1 big potato (boiled and mashed)
a handful of finely chopped green coriander leaves
A pinch of salt to taste
A pinch of chilli powder
1 tsp of oil

How I made it

For the dough, in a bowl add water and salt. Then add the wheat flour and knead well. Make a soft dough and sprinkle a little water if needed. Allow the dough to rest for 30 minutes.

For the filling, mix the boiled, mashed potato, chopped coriander leaves, salt, chilli powder and a tsp of oil and mix well and make a equal sized balls out of it. Make sure the potato is mashed finely and there are no lumps.

Divide the dough into slightly bigger balls and roll out. Place the potato filling in the center, and cover the filling. Roll this dough out into 1/2 inch thick parathas. Heat a tawa and cook the parathas on both sides. Add 1/4 tsp of ghee or butter and serve hot with curd and pickle.

Trick of the trade:
Amma uses a little luke warm milk to make the dough a little more softer.
Knead the dough well, else you will not be able to roll out the parathas after you fill them.

Kuzhi Paniyaram / Vellaiyappam

Just in case, you had guests and you werent expecting anyone!! Just in case your hubby / child comes home... and asks you to fix a snack immediately !!! Heres the answer...

Learnt this age old trick from amma... "Just In Time" Recipes... where she used to make absolutely yummy snacks from the left over stuff and the basic ingredients she used to have in store.... 

What I used

1 cup of left over Idli / dosa batter 
1 tbsp of Channa flour (kadala maavu)
1 tbsp of Rice flour
1 finely chopped onion
1 green chilli ginely chopped
A small piece of ginger finely chopped
Corriander and curry leaves.
A pinch of salt
A wee bit of crushed pepper
A few drops of oil for frying ;)

How I made it

Mix all the ingredients and taste for salt. Add a little water to thin it out, so that it is a little thicker than the idli batter. Heat the non-stick paniyaram pan. Add two or three drops of oil in each  mold. Fill up  3/4 with batter and let it cook for 2 - 3 minutes until its golden brown. Use a skewer to turn it on to the other side. Add another drop of oil and let this brown for another 2 minutes. Remove and serve hot.

Serve this with tomato / mint / coconut chutney...