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Friday, November 16, 2012

Banana Appam




With indian festivals frequently falls every other week,the banana used for pooja will be flooded..I regularly make this at home to finish off the bananas in quicker way...the appam will be soft and spongy apt for evening snack especially for winter cravings..

Ingredients
Maida-1 cup
Sugar-1/4 cup
Cardamon powder-1/2 tsp
Banana-3/4 cup,smashed
Water-half cup
Coconut,grated-1/4 cup(optional)
Baking soda-2 pinches
Oil to deep fry

Method


1.Mix all the ingredients and make thick batter


2.Heat oil and pour a tbsp of batter and allow it cook


3.Turn appam and cook in medium flame
4.Cook appam until sizzling stops completely 
Notes
  • Can replace 1/4 cup of jaggery with sugar..
  • Melt jaggery with water and strain and use it
  • Can replace maida to wheat flour
  • Use your hand to pour the batter for better shapes of appam


Sunday, November 11, 2012

Maida Burfi



The most easiest burfi i ever made..It needs 10 -15 minutes and perfect for all occasions :)

Ingredients
Maida-1 cup
Sugar-2 cups
Water-1/2 cup
An essence-1 tsp
Ghee-1/4 cup
tutti fruiti-1/2 cup



Method
1.Heat ghee and add maida,saute for couple of minutes,Keep aside
2.Melt sugar and water in heavy pan,and make thick syrup in one string consistency
3.Add the maida to syrup and stir well and break all the lumps
4.Stir for exactly 2 mins ,add tutti fruitand off the flame 
5.Immediately pour it in greased tray and level the burfi
6.Allow ito cool for 10 minutes,and cuthe burfi for desired shapes 


Friday, November 09, 2012

Karupatti(palm jaggery) Adirasam - Tribute to Chef Jacob Aruni

I was an usual housewife who did regular cooking ,but god had other plans as always ..I took part in ancient cooking contest in which chef jacob supposed to come as judge,I did a lot of research work both in practical and theoretical methods on ancient cooking..A clue for many ancient ingredients were unknown..With my peanut size of brain,i won the contest...One of the recipe i used was given by chef jacob -Ancient biryani(link here)...

Whenever i met him for past 3 years,as everyone says he is down to earth person and for me he is "A man lived with  for his own dreams with his simplicity and own style of cooking.."I wish he lived longer and longer and still couldnt believe his sudden demise..it is sure a huge loss for south indian culinary field..He worked as consultant chef in many restaurants like Rassa ,Crimson chakka,Soul Curry ,Alapenos,Season and also in ISKCON..He also cooked in many gathering for 1000's of people.... He never carried a dish to fascinate the customers..the Rassa ,bkrishna sweets carried a basic and simple menu ,the food made with minimal ingredients as per ancient culture..When people needs the food entertained from around the world ,he is the one who brought back most popular dishes from southern mostamilnadu and cooked all his dishes with local ingredients...He worked for years together in research of ancient cooking and also emphasized the same in his own restaurant..His JACOB kitchen served five desserts which is purely found more than a century ago-The amirtha vadai/sweet vadai, kambu halwa,elaneer payasam and  mettukudi pudding..

The readers and chef jacob fans requested to share pictures of jacob....

Chef Jacob during Big FM-Children's day special,Nov,2010



When my child pranked with him..






Chef Jacob ,during his restaurant review of Jacob's Kichen by ChennaiFoodGuide facebook group



Chef Jacob during CFG(Chennaifoodguid) BBQ workshop:May,2012






and at last i met him in ChennaiFoodGuid group 8th Anniversary,Sep,2012 

During the last meet,I made him to speak with my husband who is actually fond of his food(Jacob's kitchen) who visited more than me... Chef questioned me back,atleast thrice( i remember) Ain't u coming there..I was in discomfort and went speechless...At last,i called him last week to convey a message his late mother is on tv..It was the sunday i made dough for adirasam and....... 

RIP,Chef Jacob Sir...







Karuppatti Adirasam




  Ingredients
Rice flour-2 cups
Karupatti/palm jaggery-1 cup
Cardamon powder-1 tsp
Oil-1/3 cup
Oil to deep fry

Method

1.Boil a cup of water and add karupatti ,allow ito melt
2.Strain the water and reheathe strup until iturns thick consistency


When syrup added in water it shoudnt melt away
3.Mix the flour with the syrup and  the 1/3 cup of oil


4.Stir without a pause to form a thick dough
5.Store the dough in fridge and can be used sooner or later


6.Grease a plantain leaf or a sheet,spread the dough with applying oil in hands ,
use a lid to make a round shape


7.Lifthe dough and deep fry in low flame until oil stops sizzling


8.Use 2 laddles and press the 2 sides of adirasam to release excess oil 

As it named adirasam,Its an perfecindulge with amazing taste(rasam) of rice and karuppatti...It is an apt substitute for jaggermethod.

Notes
1.Leave the adirasam dough atleast a day ,and the longer the duration  the taste will be much better 
and also with lesser in absorption of oil
2.Karupatti melts sooner and forms a thick consistency,so keep an eye while melting it



Wednesday, November 07, 2012

Seven cup burfi / 3 in 1 Sweet




this is my grand mother's recipe,i love making it.Its so simple,a best beginner's friendly sweet recipe..the taste will be more like a mix of mysore pak and coconut burfi..

Ingredients
Besan Flour/Pottukadai maavu-1 cup
Ghee/Oil-1 cup
Dessicated coconut /Fresh Coconut ,grated-1 cup
Milk-1 cup
Sugar-3 cups

Method
1.Sieve flour and witmix all ingredients in heavy ,hollow pan 
2.Heat the pan and stir in medium flame to melt the sugar well
3.In few minutes,the mix will like become in pic 1 of kadai
4.Keeping stirring until it forms thick and starts leaving the edges 
5.Grease a plate or tray and pour and level with a laddle
6.Place some roasted nuts on burfi and let it cool
7.When its in little cooled, line the burfi with knife 




Wish you all a very happy ,prosperous ,safe and healthy Diwali/Deepavali

Saturday, November 03, 2012

Guilt free malpua



So,the diwali is nearing close,how we cant miss those deep fried high glucose delights now....Most of indian sweets and savouries are deep fried and high in calories...Donthink i am pretending,but after a heck of feast,i am in track of dieting again.. Both my DH and daughter love sweets as i am not much fond of,but i luv malpuas.....In chennai,u will gethe best malpuas in agarwal sweets in paris(not paid 2 say/recommend )...the below recipe is by Chef amit from courtard by mariott ,chennai..I have already shared his recipes in this blog...this one is really keeper ,though it is not authentic :)

Ingredients
Flour-50gm
Atta-100gm
Milk-50ml
Ghee-15gm
Water-200ml
Fennel powder-1 tsp
Oil to shallow fry
For Sugar Srup
Water-500ml
Sugar-200gms

Method

1.First make the sugar syrup with one string consistency,set aside

2.Mix all the above ingredients to make a batter.Set aside for 10 minutes



3.Heathe oil and pour the batter into small quantity to fry the malpua


4.Dip the malpuas in syrup and remove after 5 minutes
5.Serve with nuts or a scoop of icecream