Wednesday, February 22, 2012
Penne pasta - 3/4 pound We used tricolor fusili pasta
Chili flakes - 2tsp
Pepper powder - 2tsp
Garlic - 2tbsp minced
Capers - 2 tbsp
Kalamata olives(pitted) - 1/4 cup
Cauliflower - 1 medium separate into small florets
Tomato - 2 chopped
Parsley - 2 tbsp
Grated Parmesan - for sprinkling on the top(optional)
Kosher salt - as required
olive oil - 5tbsp
Boil pasta in sufficient amount of water till Al dente.
Heat oil in a pan.When hot,add the garlic and saute for 2 minutes.
Now add the cauliflower florets and saute till it gets cooked but still crunchy.
Then add the olives,capers and tomato and saute till tomato becomes mushy.
Now add the chili flakes,required amount of salt.
Finally add the pasta and cook for about 2 minutes.
Then add the parsley and grated Parmesan on the top.
Friday, February 17, 2012
Omapodi is one savory which I don't make often at home because murukku/chakli is our favorite.
It was rainy outside and I so i wanted to make this simple omapodi to be served with coffee.Its so simple to make and it takes less time than any other savory item.
Besan/Chick pea flour - 2 cups
Rice flour - 1cup
Omam/Ajwain/Carom seeds - 1 Tbsp
Asafoetida - 1/2 tsp
Chili powder - 2 tsp
Salt to taste
Hot oil - 2 tsp
Oil for deep frying
Thenkuzhal press with the disc which has tiny holes.
Heat oil in a deep pan.
Grind the ajwain seeds with 1/2 cup of water and filter it and reserve the water.
In a bowl mix the besan,rice flour,salt,chili powder,asafoetida,2tsp of hot oil,reserved water.
Add more water to make it into a pliable dough.In the thenkuzhal press add the dough.
When oil is hot,squeeze the handle of the press over the oil in concentric circle about 6 inches in diameter.When slightly cooked turn over to the other side ad let it cook till there is no more hissing sound of oil.
Note:Omapodi cooks fastly than murukku and it can get burnt easily.
Drain on an absorbent paper and store in airtight container.
Serve with hot tea/coffee
Tuesday, February 7, 2012
Recipe source:Adapted from Blissful Baker ,Sugar Duchess originally from the book"The taste of home baking".I tweaked the recipe to make it even more healthier by substituting a part of all purpose flour with wheat flour.
All purpose flour - 3/4 cup
Wheat flour - 3/4 cup
Baking soda - 1/2 tsp
Freshly ground cinnamon -1/4 tsp(1/2 tsp in the original recipe)
Freshly ground cardamom- 1/2 tsp not in the original recipe
Corn oil or vegetable oil -1/2 cup
Whole Egg - 1
Egg white- 1(i omitted this)
Grated carrot - 2 medium
Crushed pineapple - 3/4 of 8 oz can drained (After tasting a slice I felt that shoud have added the whole can)
Vanilla essence - 1 tsp
toasted and chopped pecans - 1/2 cup(I substituted walnuts)
1. Preheat oven to 350 degrees F and line a 8×4 inch loaf pan with parchment paper,makes life lot more easier.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, cardamom and salt.
3. In a separate bowl, lightly beat the egg . Add carrots, oil, pineapple, and vanilla. Mix thoroughly.
4. Pour wet ingredients into dry ingredients and stir until just combined. The batter will be very thick. Fold in walnuts.
5. Scrape batter into prepared loaf pan and bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of loaf comes out clean.Mine took almost 1 hour 10 minutes to bake.
Cool for 10 minutes on a wire rack, then remove from pan and cool completely on wire rack.