September 29, 2008

Coconut Parathas



Ingredients:
1 1/2 cup Whole wheat flour
water to knead
2 tsp oil

For stuffing:
1 cup coconut frozen/fresh
1/2 tsp red chili powder/1 green chilli finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
3-4 curry leaves
1/2 tsp turmeric powder
salt

Preparation:
1. In a mixing bowl, take wheat flour, add a pinch of salt, oil and knead into dough using water. The dough should not be too hard. Keep it for 1/2 hour.
2. In a pan, prepare tadka(oil, mustard seeds, cumin seeds, curry leaves, turmeric, green chilli) and add coconut and saute till its completely dry. Add salt. Allow it to cool down.This mixture can also be taken as a side dish with chapathis.
3. Make equal balls of the dough and flatten each ball.
4. Take a small portion of coconut mixture and stuff it inside the flattened dough and cover it from all sides and roll into a normal paratha.
5. Preheat the chapati griddle/tava. Oil each side of paratha and bake it on both sides.

Top it with butter and serve it with any of your favourite vegetable or any other side dish. These parathas taste good even without any side dish.

Tips:
1. Thaw the frozen coconut before cooking.You will know that the coconut is ready when its starts becoming brown in the sides.

September 25, 2008

Celebrating 100th Post with Chinese N American ;-)


I have been blogging since 8 months and since then i have made so many friends. I am thankful to all of you who encouraged me through their comments and I really appreciate it. 100 posts is not a big deal, but still one feels special when he experiences the first century. I cant tell you how excited I am. Big hugs to all my blog friends on this special day! I was very eager to post my 100th recipe since one week. But I wanted to make a special dish for this occassion, so here i am, posting two of my favourite dishes :)

Chinese Fried Rice



Ingredients:

1 Cup chopped vegetables (brocolli, snow peas, baby corn, beans, peas, asparagus, red pepper, green pepper, spring onions, carrots or any other)
2 tsp soy sauce
1 tbsp tomato chili sauce
1 tsp vinegar
salt
1 tbsp olive oil
2 green chillies
3 cups cooked rice
1 tsp ginger garlic paste(i didn't use)

Preparation:
1. Heat Olive oil in a frying pan, add ginger garlic paste, green chillies and spring onions and saute them.
2. Add all the other vegetables and saute them till they are cooked but still crunchy.
3.Add soya sauce, vinegar and tomato chilli sauce and mix well with the vegetabes. Add salt.
4. Add cooked rice and mix well.

Tips:
1. You can also add dalchini and cloves to make it more delicious.
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American Chopseuy



1 cup vegetables (i used carrot, asparagus, brocolli, baby corns, red peppers, cabbage-all cut in long and thin pieces)
2 tbsp tomato and chilli sauce
2 tsp soya sauce
tomato puree (cook a tomato in microwave for 2.5 mins and peel off the skin and mash)
1 tbsp oil
1 tsp ginger garlic paste
salt
1 cup crispy fried/roasted noodles

Method:
1. Heat Oil in a large bottomed pan, add ginger garlic paste.
2. Add all vegetables and saute them till they are half cooked.
3. Add tomato puree, tomato chilli sauce, soy sauce and salt and mix well for few mins.
4. Mix crispy noodles with this vegetable mixture while serving.

Serve this with Fried rice.

Here's my Recipe Index where you can view all my recipes posted up to date.

September 23, 2008

Baked Potato Wedges N Garlic Bread



Ingredients:
2 Medium sized potatos, cut into wedges
1 tbsp olive oil
To sprinkle on the wedges:
pepper powder
salt
chaat masala
tsp garlic powder

How to make:
1. Preheat oven at 350 F for 10 mins.
2. Apply olive oil to all the potato pieces, sprinkle salt over them and keep them on the baking tray.
3. Bake the wedges for about 30 mins or till they turn light brown.
4. Remove the wedges from the oven and keep them on the paper towel so that the excess oil is absorbed.
5. Sprinkle chaat masala, pepper powder and garlic powder immediately.

Serve potato wedges with tomato sauce
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Garlic Bread
4 Bread slices (i used whole wheat)
1 tsp Garlic minced (you can also use garlic powder)
salt
1 tbsp butter (at room temperature)

Method:
1. Preheat oven at 350 F for 10 mins.
2. Mix butter, garlic powder and salt and apply generously on the bread slices on each side.
3. Bake them till they are light brown.

I couldn't take the picture of garlic bread. Before i could reach out for my digicam, they were all gone :)

September 19, 2008

Raw Tomato Chutney



2 green tomatoes chopped
Jaggery (to setoff the tanginess of tomatoes)
salt

Tempering Items:
2 tsp sesame seeds
2 green chillis
1 tsp urad dal (split black gram)
2 tsp chana dal (gram dal)
5 curry leaves
1 tbsp oil

Method:
1.Heat oil in a pan, add chana dal, urad dal, green chillies, sesame seeds and curry leaves one by one.
2.Add chopped tomatoes and cook them till they are tender.
3.After it is cooled down, grind the cooked tomatoes along with jaggery and salt in the grinder.
Add as little water as possible.
Serve this chutney along with rotis/parathas

Variation:
Ridge gourd chutney:-
I prepare ridge gourd/hirekaay chutney in the same way. Cook the skin of the ridge gourd in tadka without adding water. Add 2 tbsp coconut and cook along with it. After its cooled down, grind them in grinder along with tamarind paste, jaggery and salt.
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Updated recipes:
Paneer Butter Masala

September 18, 2008

Strawberry Vanilla Soy-Milkshake



Ingredients:
10 chopped strawberries
1 1/2 cup cold organic soy milk vanilla flavoured
1 tbsp sugar
5-6 almonds (soaked in milk and peeled-optional)

Method:
1. In a blender, blend strawberries and almonds first.
2. Add soy milk and sugar and blend again.
Garnish it with chopped strawberry slices and serve cold.

September 16, 2008

Whole Wheat Vegetable Pizza

I have been thinking of making pizza ever since i got married (i.e.since 1 and 1/2 years :-) ), but somehow i kept postponing it. My poor husband kept waiting and waiting. Now when i saw the veg pizza recipe in Aayisrecipes, I couldnt resist my temptation. And I thought this is the time and decided to give it a try.

Shilpa's pizza looks delicious, no doubt, but i was not sure about my pizza taste since i didnt have some of the necessary ingredients mentioned in her post (Italian seasoning/Basil leaves, garlic and some of the vegetables for topping).Ofcourse adding extra ingredients according to your taste, makes it more delicious. But, I think sauce and cheese are the two main ingredients that are enough to bring the required taste. You will be glad that you made it when you smell the aroma filling in your kitchen.

So i followed her recipe religiously.It turned out to be very delicious.I have listed down all the ingredients that i have used in my recipe:

For Medium sized thin crust pizza base:
  1. 1 cup wheat flour (i used atta which i normally use for making chapatis)
  2. 1/2 tsp active dry yeast
  3. 1/4 cup warm water (you might require less water,add accordingly)
  4. 1/2 tsp salt
  5. 1/2 tsp sugar
  6. 1 tsp extra virgin olive oil (You can use any other oil, people use olive oil since its healthy)
For Pizza topping and garnishing:
  1. A cup of chopped vegetables (i used onions, red pepper, green pepper and tomatoes)
  2. 3 tbsp (approx) marinara sauce/pizza sauce (you can also make this sauce at home.See here)
  3. Finely grated Pizza Cheese/Mozzarella cheese (as much as you like)
  4. Red dry Chilli flakes (optional)
  5. salt
Baking the Pizza Crust:

1.Add salt and sugar to the warm water. Add dry yeast and mix well till it blends in the water. Let this water rest for 10 minutes.
2. In a mixing bowl, take wheat flour, add the above water slowly and knead the dough. Dough should be softer than the chapati dough. After kneading the dough, pour a tsp of olive oil on the dough and knead till it becomes smooth. Keep the dough aside for 1/2 hour in a warm place covered with a damp thin cloth.
3. Let the dough rise. Knead the dough again and remove all the air.
4. Roll the dough with the rolling pin. I used rice flour for dusting.
5. Preheat the oven at 350 F for 10 mins.
6. Toss the rolled dough on the greased pizza pan and bake it in the oven for 10 mins at 350 F or till its light brown in color.

For pizza topping:

1. After the Crust is baked, apply sauce all over the crust on one side. Meanwhile preheat the oven at 350 F for 10 mins.
2. Add all vegetables and the cheese.



3. Sprinkle salt and red chilli flakes over it and bake it for 10-15 mins or till the cheese melts.



1 medium sized thin crust pizza
Time:30 mins for dough to rise
Preparation time: 30 mins

Notes:
1. Make sure the water is warm (warmer than room temperature) and not hot or cold. Cold water doesn't make the yeast active. Hot water kills the yeast.
2. Do not forget to set the yeast aside for 10-15 mins. This helps the yeast to activate.
3. Always bake the pizza base in the preheated oven.

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This is how my thick crust pizza looked :)
Here i followed chef Sanjay Thumma's video.



September 15, 2008

Vermicelli Upma



What you need:
1 cup bambino roasted vermicelli
1 3/4 cup water
1 tsp lemon juice
1 tsp sugar
salt

For tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
5 curry leaves
2 green chillies
1 tsp urad dal
1 tsp ginger grated
1/2 cup chopped vegetables (i use spring onions and carrots)

How i made it:
1. Heat oil in a pan, add all tempering items, ginger and vegetables and saute them till they are cooked.
2. Add water, salt, lemon juice and sugar.
3. Once the water starts boiling, add vermicelli and let it cook till its tender. No need to roast vermicelli bcos its already roasted.
4.Garnish it with coriander leaves.
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Usha of Veg Inspirations has passed on the Arte Y Pico award to me.Thanks so much Usha. This award comes with some rules too so here goes:

The rules of the award are:
1. Choose five blogs you consider deserving of this award. (Creativity, interesting material, etc.)
2. Each award includes the name of the owner of the blog and his/her link.
3. Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.
4. Award winner and the one who has given the prize have to show the link of “Arte y Pico” blog, so everyone will know the origin of this award.





I would in turn like to pass on this award to
Sagari
Cham
Divya
Home Cooked
Ramya

September 12, 2008

For the events...

I am posting these recipes for the below events. Click on the recipe pictures to view the recipes.

1. Veg Clear Soup for WYF:Salad/starter/soup event



2. Beetroot Ghargis for Paajaka recipes' Deep Fried or Steam cooked sweets event




3. Coco Choco Barfi for MEC:Chocolate



4. Mint Coconut Pulao for Green event

September 11, 2008

Mint Coconut Pulao and "Good Job" Award



For Pudina chutney:
1/2 cup Pudina/mint leaves
1/4 cup Corriander leaves
1 tsp grated Ginger
1/2 clove grated garlic (for fragrance)
2 Green chillies
1 tbsp Coconut
little bit of water for grinding

For Pulao:
2 cup cooked rice (i use sona masoori rice)
(You can also left over rice or basmati rice)
salt

For tempering:
1 tbsp oil
1 inch cinnamon
4 cloves
1 cardamom
1/2 tsp pepper powder
----OR-----
You can add 1 tsp Garam Masala instead of the whole spices.

How to make Pudina cococnut pulao:
1. Grind the above mentioned items together under "For pudina chutney" category. (You can also use the above chutney as a side dish for dosas/parathas)
2. Heat Oil in a large bottom pan/wok, add the tempering items (cinnamon, cloves, cardamom, pepper)
3. Add the pudina coconut paste and let it boil till it thickens.
4. Add cooked rice and mix well and see to it that no lumps are forms.
5. Add salt and cook for a couple of mins. Garnish with chopped pudina leaves or coriander leaves.

Tips:
1. If you are using refrigerated cooked rice, allow it to come to the room temperature before you prepare this dish.
2. Do not use very hot rice to the pudina coconut mixture or else it will form lumps in the pulao. Allow the rice to cool down on a wide plate and then add.
3. You can add red chilli powder to make it more hot.
Serve this delicious Pulao along with your favourite side dish.

Other similar recipes:
1.Rice dishes
2.Chutney recipes
3.View all my recipes at TBB index
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My friend Usha has passed me Good Job award. Thanks Usha! This is really encouraging :)


I would like to pass this award to:
Kamala
Asha
Kitchen Flavors
Priya
Sowmya
Madhavi
Priyanka

Congrats to all of you!

September 8, 2008

Badam Halwa/Almond Fudge


1 Cup Almonds soaked and peeled
1/2 cup sugar
3/4 cup milk
a pinch of saffron
1/2 tsp cardamom powder (optional)
2 tbsp unsalted butter

Here is how I made it:
1. In a grinder, grind peeled almonds along with milk to a coarse paste. Do not make it a thick paste. It should be in flowing consistency.
2. In a pan, heat butter, add the almond paste and mix well.
3. Add sugar and mix well. Add saffron and cardamom powder and keep stirring continuously so that the mixture doesnt stick to the bottom.
4. Stir the mixture till it becomes very thick like rava upma.
5. Let it cool down. Garnish it with chopped almonds.

Refrigerate the halwa for an hour and give halwa a desired shape.

September 4, 2008

Veg Pulao and Puliogare Rice



Veg Pulao




Ingredients:
1 cup chopped vegetables (carrots, spring onions, potatoes,capsicum, tomato, beans, peas)
2 cups cooked rice
1 tbsp fresh/frozen grated coconut
1 tsp red chili powder
1 tsp Garam masala (optional)
salt

For temepering:
1 tbsp oil
1 tsp cumin seeds
4-5 cloves
1 bay leaf
1 inch cinnamon
6 black pepper corns
5 Cashewnuts
1 tsp ginger

Method:
1. Heat oil in a kadhai/wok, add whole spices one by one (cumin seeds, pepper, cloves, cinnamon, bay leaf) and roast them till they emit aroma.
2. Add ginger and cashews and fry till light brown in color.
3. Add spring onions and saute them. Add all other vegetables and saute them till they are half cooked.
4. Add red chili powder, garam masala and coconut and mix well for a couple of mins.
5. Add cooked rice and salt in the end and mix them well and cook till 5 more mins.

Serve veg pulao with your favourite side dish or raitas.
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Puliogare /Tamarind Rice



Here's my way of making puliogare rice. I dont use puliogare powder nor i make one for this dish. I just add my saarina pudi (saar powder) and it does wonders.

2 cups cooked rice
3 tbsp tamarind paste
jaggery (equivalent to tamarind paste)
1 tsp curry powder (i use saar powder)
salt
1/2 tsp red chili powder (optional)

For tempering:
1 tbsp oil
1 tsp mustard seeds
5 curry leaves
1 tsp sesame seeds
1 fistfull peanuts
1 tsp gram dal (chana dal)
1 tsp spilt black gram (urad dal)

How to make:
1. Heat oil in a pan/kadhai, add all tempering powder one by one (mustard,chana dal, urad dal, peanuts, curry leaves, sesame seeds)
2. Add ta,marind paste and jaggery to it and let it boil.
3. Add saar powder, red chili powder and salt and let it cook for half a min.
4. Add cooked rice and mix well.

September 2, 2008

Vegetable Manchurian

For manchurian balls:(Makes 10-12 balls)
1 carrot grated
1/3 grated capsicum
1 tbsp grated cabbage
8-10 nos beans grated
(You can also chop the above veggies in the food processor)

Cook the above vegetables in a vessel. Add very little water. They should be half cooked. Once it cools down, squeeze out the excess water from these vegetables in a bowl (Dont throw away this water.It can be used for the gravy as Veg stock.)

Once the dry vegetable mixture is ready add the following ingredients to it:
1/4th cup chopped spring onions
2 tsp of finely chopped ginger garlic
2 chopped green chilis
1 tbsp soya sauce
Gram flour/ Rice flour for binding (you can also use the combination of both flours)
salt
1 tsp Pepper powder
Mix all the ingredients and make small balls and deep fry them in hot oil till they are light brown in color.Drain all the excess oil on a paper towel.



For Manchurian Gravy:
1 tsp ginger garlic finely chopped
2 tbsp soya sauce
2 tbsp chili sauce (i used maggi tomato chili sauce)
Vegetable Stock (Excess water drained from the vegetable mixture)
1 small chopped onion (You may also use spring onions instead)
salt
2 tsp Corn flour/corn starch (i used gram flour)

Heat oil in a wok, add ginger garlic and onions and saute till light brown. Add soya sauce, tomato chili sauce and vegetable stock and let it boil. Add very little salt and gram flour. Add the manchurian balls to this gravy and let it cook for 3-4 mins.



Serve hot Vegetable Manchurian with Fried Rice/ Rotis/ Kulchas. I love having it with my chapatis too :)