Wednesday, July 18, 2012
This is yet another recipe of Menu Rani Chellam(from Jaya TVs Arusuvai Neram show)
When you run out of veggies this is the best bet.This is an authentic recipe of Tamilnadu's kaara kuzhambu.
Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker
Onion - 1 medium sliced
Tomato - 1 chopped
Dry red chillies - 2
Mustard seeds - 1 tsp
Methi/Fenugreek seeds - 1/4 tsp
Coriander powder r- 2 tsp
Chili powder - 1tsp
Turmeric powder - 1/2 tsp
Tamarind - size of a lemon soak din water
Extract about 2 cups of juice
Salt to taste
Oil preferably gingelly oil - 1/4 cup
Curry leaves - a sprig
Grind the following into a paste :
Grated coconut - 2 tsp
Poppy seeds - 1 tsp
Cashew nuts - 5 or 6
Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.
Add the curry leaves and then the onions.
Saute till onions turn translucent.
Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.
Now add the paste and saute till raw smell goes off.
Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.
Serve with plain rice.
Thursday, July 12, 2012
I finally bought a 12 cup bundt pan!!!YAY!!
I had bookmarked a lot of recipes even before my pan arrived..
The foodlibrarian website has tons of bundtcake recipes to choose from.I tried a simple cinnamon chocolate bundt cake. It was super moist,soft and tasted yummmmmm!!
Thanks to Mary(of foodlibrarian) and Ellie of Vintage Victuals !!
Water - 1 cup
Vegetable oil - 1/2 cup
Unsalted butter - 1 stick
Unsweetened cocoa - 1/4 c plus 1 T (or 5 T)
All-purpose flour - 2 cups
Sugar - 2 cups
Salt - 1/2 tsp
Cinnamon - 1 1/2 tsp
Buttermilk - 1/2 cup
Baking soda - 1tsp
Eggs - 2
Vanilla - 1 tsp
Bring to a boil in a pot: Water, oil, butter and cocoa
In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon
Add the chocolate mixture to the flour and mix until combined.
Add the buttermilk and baking soda and mix.
In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-35 minutes (the original recipe says 25 minutes, so start checking then).
Cool in pan.
Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water.
Monday, July 9, 2012
I know Iam not blogging regularly.This is because my kid's summer vacation has started and we had been to my BIL's place for vacation.
This time we had great fun camping at a state park.The kids really enjoyed a lot.It was a nice experience for them being without TV,video games for 2 days.
I had made this strawberry bread more than a month ago.It was lying in my draft.Strawberries are aplenty in stores now.So I never miss to grab a box of these antioxidant-rich fruit during errands.
Recipe courtesy :Allrecipes.com
I halved the recipe to make 1 loaf and made some changes according to reviews.
All purpose flour -1 1/2 cup + 1 tablespoon
Baking soda - 1/2 tsp
Sugar - 1 cup-- can be reduced to 3/4 th of a cup
Salt - a pinch
Cinnamon Powder - 1 1/2 tsp --I reduced it to 1/2 tsp
Strawberries - 1 cup chopped-- I added another cup to make it 2 cups.
Vegetable oil - 1/2 cup
Eggs - 2 beaten
Pecan - 1/2 cup chopped optional--I didnt add.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaf out and cool completely.