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Saturday, December 27, 2014

Thai Fried Rice




Seriously, is there an another year coming to an end?.I couldnt beleive it, I was wondering how can i click and make a still of my flying hours.. No clue, how this year went so fast.I lost my blogging spirits a lot since i am travelling a lot these days.You cannot curse me for that ,but can do for the mole on my feet. I wish i can travel to uranus sometime and shrunk or skipped a decade.So, the anticipation to know the future will be less , but i will miss waiting for the whole year to enjoy this christmas season..The world looks more beautiful and calm (shhhh) in this season.I dont want to go uranus ,if christmas is this better in my life.This is the time almost everyone turns into christian like everyday half of the world turning chinese to eat chinese food.American chinese food is way too sweet while indian chinese food is way too indianised like even chinese doesnt know gobi manchurian etc.,I didnt want to make plain fried rice, I am going far ahead to make most flavourful thai fried rice which no one even had in thailand.What?..Are you stuck somewhere?!..Loads more coming up,because we are welcoming a new year soon and by today this blog turns six years old. I never expected i could come this far in cooking when i was started.I am still holding on and wishing to share lot more recipes(bless me for that).Whenever I had a thought to stop blogging and felt very cliche on doing same cooking and whole process.I know I am disappointing many with my absence.So i had posted atleast once a week this year.And thank god for giving me the opportunity to share something good that makes people happy.



This is not an authentic recipe ,Its my version of making thai fried rice.

Ingredients
Long grain rice-250 gms
Cabbage-1 cup,chopped
Carrot-1 cup,chopped
Spring onion-3,chopped
Kaffir lime leaves-5-6 nos
Ginger/Galangal-2" inch,chopped
Lemon grass-1 stick
Egg-2-3
Soya sauce-1 tbsp
Namjai paste-1-2 tsps
Red chilli paste/sambal-1 tsp
Oil-3-4 tbsps
Salt to taste

Method
         


1.Boil five cups of water with 3 kaffir lime leaves and lemon grass until it is bubbling hot
2.Add the washed long grain rice and two pinch of salt to the boiling water
3.Once the rice is cooked , drain the rice and discard the leaves and lemongrass
4.Chopped all the vegetables to fine and as smallest pieces.Chop the rest of the kaffir lime leaves ,ginger and garlic to fine pieces




5.Heat a pan or wok, add the oil ,sprinkle the chopped garlic and let it brown well



6.Add the chopped vegetables,spring onion,kaffir lime leaves and ginger
7.Stir for 2-3 minutes until all the vegetables are 3/4th cooked
8.Move the vegetables to corner of the  pan and add the eggs,sprinkle a dash of salt and pepper on it .


9.Let the egg cooks well, then use the ladle and scramble the eggs and mix it with the vegetables
10.Add the sauce,red chilli and namjai paste and saute the vegetables until all the flavors are well blended



11.Add each cup of cooked rice one by one.Stir and blend the vegetables to each cup of rice,before adding next.Check the salt only now ,if needed you can add more.Cook it for 2-3 minutes in high frame.Its done.





Happy Feasting 

Monday, December 22, 2014

Coconut Macaroons



Ingredients
Flaked coconut-1+1/3 cups
Confectionery Sugar-1/3 cup
All purpose flour-2 tbsps
Salt-a pinch
Egg whites-1
Vanilla extract-1/2 tsp

Method




1.Mix in the coconut ,sugar ,all purpose flour and salt.Give a gentle mix with ladle.
2.Add the vanilla extract,and mix it again
3.Add the egg white little by little until all the ingredients are well combined
4.All the egg white need not to be added , I used only 3/4 th of it.
5.Scoop the mix with a tsp and line them in a parchment paper with one inch apart.Shape them into cone shaped.Bake them in a preheated oven for 325* for 18-20 minutes.



Note
1.Use normal size of egg, so the dough mix should not be runny.
2.The recipe makes around 9-12 cookies
3.To make them eggless, add 2-3 tbsps of condensed milk to make the mix combined
4.The dough mix doesnt need to rest nor kneaded roughly,it turns them hard.



My Other Christmas Special Recipes
Holiday Fruit Cake
Christmas cookies
Stolen
Chocolate spice cookies
Ponettone
and Lots more in Baking page

Wednesday, December 10, 2014

Lasagna

       
                

                    I made a couple of new friends here , but still its only couple of months since i moved too, i am less familiar to the new place.We finally had some guests came over for dinner..So i had a chance to cook something new and also able to share.We love sharing the food with loyal guests and friends.I spoke to fellow blogger who insisted to try some american dishes too.I am not fond of eating out here, most of them are over-priced,bland and unhealthy too..The food scene is completely different from india.I cannot step out to indulge a plate of chat or panipuri. Even if i do,i dont get impressed easily.When i went out first time ,i ordered the caramel latte in Starbucks.I knew its not the real caramel flavor,it is just a mix  boom of chemical concoctions.I have made and tasted caramel many times, I cannot be fallen for deceptive food thats easily available.Of course , the food babe like food enthusiasts are tagging the war against food chains for choosing artificial and unhealthy ingredients .I could see over the years,the groceries are labelled more clearly now.From juice to granola bars ,they have mentioned "Naturally flavored","Made with real food/ real ingredients" in the front cover that could be visibly seen.

           Lasagna is a wholesome meal that needs the method of sauteing,cooking and baking...It is almost like biryani ,you need almost all the ingredients from the counter and a bit of long process.The most hesitating part on trying this dish is the lasagna sheets must be perfectly cooked,it should not be under-cooked nor soggy.The vegetables and the marinara sauce are piquant along with the rapturous chessy base gives the blend of taste in festivity.


Ingredients
Lasagna sheets-10 to 12
Medley of vegetables ,chopped -2+1/2 cup
(Zucchini,Broccoli,Cabbage,Bell peppers,Basil)
Garlic,minced-4 cloves
Tomato puree-2 cups(28 oz)
(Blanched ,de-skinned and pureed)
Bechamel sauce-2 cups(For recipe ,Click here)
Italian three cheese blend-1 cup
Oregano-1 tsp
Pepper-1 tsp
Olive oil-2 tbsps
Salt 

Method


1.Heat a pan , add the oil and sprinkle the minced garlic
2.Saute until the raw flavor goes off ,add-in the chopped vegetables 
3.Saute the vegetables for couple of minutes,add in the tomato puree
4.Close the lid and allow it to cook for 5-6 minutes
5.Once the vegetables are half cooked,sprinkle the oregano,salt and pepper.
Saute it for another minute and Set aside to cool.


6.Preheat the oven for 350 F and prepare the bechamel sauce as mentioned here


7.Using any form of rectangle or square baking pan , so the sheets can fit in without overlapped,so the steam reaches all sides to let the sheet cook well.


8. Spread half cup of the tomato sauce on the baking pan and arrange the three sheets on top ,Spread the half cup of Bechemal sauce on top of the sheet,Sprinkle some cheese followed by half cup of tomato sauce.Layer the sheets on it and repeat the whole process.
(The Layers will be= Tomato Sauce+Sheets+Bechemal Sauce+Cheese+Tomato Sauce+Sheets)
Sprinkle leftover cheese on top and cover it with aluminum foil tightly.
9.Bake it in the oven for 30 minutes and Remove and let it stand for 5 more minutes before serving.
10.Cut them into nine 3x3 inch of lasagna

Notes
You can replace the tomato puree with readymade tomato or marinara sauce.
To add less cheese ,sprinkle it only on top of the final lasagna sheets as I did.
Make sure the sauce is not too runny ,otherwise the lasagna turns soggy.


Thursday, December 04, 2014

Kandarappam / கந்தரப்பம்


Kandarappam is one of the most important delicacy in chettinad cuisine.For any festival ,the meal will not be complete without this sweet appam.It is not very easy nor too tricky,the batter should be thick enough to pour and the frying time is very less than other delicacy.I have tried couple of times,it didnt work somewhere , the appam looks unique with crispy edges and puffed up into spongy center.If anyone tasted this appam,they will like this for sure.But if people try some of the traditional dishes,It should turn out well as made traditionally in chettinad.

Ingredients
Raw rice-3/4 cup
Urad dal-2 tbsps
Parboiled rice-2 tbsps
Coconut,grated-3 tbsps
Jaggery-1/2 cup
Karuppatti-1/2 cup
Cardamon powder-1/2 tsp
Water-1/2 cup

Method



1.Wash and soak both the rice and the dal for two hours.
2.Mix karuppatti and jaggery with half cup of water.Boil it until everything gets melted.Add the cardamon powder and let it cool.


2.Add the rice to the blender and Filter the jaggery syrup directly to it.Grind it to smooth batter like idli batter.Heat an iron pan with a cup of oil/When the oil is hot,pour the batter with hallow ladle ,keeping ladle an inch away.



3.The appam will cook one side in 15 seconds raises on top ,flip the appam and cook for another 30 seconds.It will not take much time to cook.



Notes
1.Use enough of oil to allow the appam to float on top, otherwise the appam will stick to the kadai
2.Using karuppatti gives the best taste than using whole jaggery..
3.Cook appam one by one and the batter doesnt need to ferment.
4.Use quality rice to make this appam,otherwise it turns very rubbery





Sunday, November 23, 2014

Onion Samosas


I couldnt wait to post this which i made two weeks ago.Since the winter arrives,the evening cravings for snacks are more demanding.Hubby was asking me to make this for long time.I am keen in finishing the groceries i bought from india.Later,I noted down to buy pastry sheets ,so it becomes instant fix for evening snacks.I usually like the soft samosas than this.But this is more crispy cruncher and easy to make.How about having some hot ginger chai along with samosa in a rainy day.


 Ingredients
Sauted Onion-1 cup
Pastry sheet-4-5
Maida-1 tsp
Oil to deep fry



 Method
1.Make the filling for onions sauting with some salt,chilli powder and curry powder


2.Mix the maida with water to make into paste


3.Thaw the pastry sheets for one hour.Gently remove each sheet and cut them into triangles
Cut the sheet diagnally in center,so that becomes two triangle sheets


4.Keep the filling in center and apply the maida paste on edges



5.Bring two sides of sheets enclosed and gently tighten the edges,tuck in the corners inside and then apply the paste on remaining single side and finally enclose the samosa.


Deep fry them and serve hot.


Tuesday, November 11, 2014

Lasooni Capsicum -Punjabi style -Sidedish for Roti/Chappathi



Ingredients
To Grind
Garlic-6 cloves
Onion-1/2 cup,chopped
Capsicum-1/2,chopped
Ginger-1/2inch,chopped
Red chillies-2-3 nos
Curd-1/4 cup
For Gravy
Onion,sliced-1
Oil-2 tsps
Red chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2tsp
Garam masala powder-1/2 tsp
Salt -1 tsp
Capsicum-1,chopped

Method



1.Grind all the ingredients from garlic to curd in blender to make fine paste


2.Heat a pan,add the oil.Saute the onions for couple of minutes until it turns slightly brown and pink color.Then,add the ground paste.



3.Add all the spice powders and salt.Cook it for 3-4 minutes.Add the chopped capsicum and a cup of water.Close with the lid and boil it for 5-7 minutes.

Serve it hot with roti or chappathi.The recipe comes for very little portion ,may be you should double the recipe ,if you are making it for more than two people.Adjust the red chilly powder as it could be too spicy too.



Monday, November 03, 2014

Pulungal Arisi Murukku






Ingredients
Parboiled Rice/Pulugal Arisi-1 cup
Roasted channa dal-3 tsps
Black Sesame seeds-1/2tsp
Hing-1/4 tsp
Salt to taste
Oil to deep fry

Method
1.Soak the rice in water for 3-4 hours.
2.Drain the water and grind the rice into thick dough with 1-2 tsps of water
3.Grind the channa dal into fine powder
4.Mix the dal flour,salt,hing and sesame seeds to the rice dough
5.Heat the pan with oil to medium heat
5.Use murukku press and make fine shape of murukku directly in oil 
6.Cook both sides until the oil sizzling stops.
7.You can also make the same murukku with idly batter 
when the batter is thick enough to make


Sunday, October 19, 2014

Moti choor Ladoo/Special Laddu



Deepavali is incomplete without sweets.I dont eat much of sweets,since most indian sweets are too sweet to my tastebuds.But still its diwali which happens only once a year and you got only one festival to celebrate in big way.I have already started planning the menu and the dresses are bought,only crackers are left out to buy. The little one is eager to know when is diwali ,so she could wear her new dress.I tried this laddu last week which needs less amount of sugar than south indian ladoos.The sugar syrup consistency should be thinner like you make for jamuns.Make this for your loved ones and of course for yourself and have an extra laddu since its my birthday on this diwali. :) 


Ingredients
Recipe Source:Tarla dalal 

Besan flour-1+1/2 cup
Milk/water-3/4 cup
To make sugar syrup 
Sugar-1+1/4 cup
Water-1+1/2 cup
Rose water-2 tsps
Orange Food color-a pinch
Cardamon powder-1 tsp
Chopped and Roasted nuts-2 tbsps
Oil to fry

Method


1.Combine 1+1/2 cups of water and sugar in a vessel and bring to a boil.Add the rose water and the food color to the syrup.The syrup doesnt need to boil more than 6-7 minutes,the basic consistency is enough for making this laddu.Switch off the heat.


2.Mix the besan with 3/4 cup of water to make lump free smooth batter .Add cardamon powder and also the food color to the batter.Since i get very coarse kind of besan flour here, I have powdered it to medium fine texture. 


3.This is the laddu ladle i have used which has small holes then previous ladle used for south indian laddu.Heat a pan with oil until it turns medium hot,place the ladle over the oil and pour the batter over the ladle.Gently stir the batter to let the batter flow in all holes.Cook the bhoondi for 3/4th and remove them with jarini/holed ladle to strain the excess oil


4.Re-heat the sugar syrup to warm,add the bhoondi and gently stir and let it soak for twenty minutes.Make sure all the bhoondis are completely immersed well(Off the flame,while you soak the bhoondis in the syrup)


5.Drain the excess syrup by placing the soaked bhoondi in colander or strainer.Add the chopped nuts.Gently squeeze them and make it into fine laddu







Friday, October 10, 2014

Lemon Sevai



Lemon sevai is quick and easy dish to be made for dinner or breakfast.The light version and easily digestible.I made small portion of this along with sweet sevai.You can check basic method of idiyappam recipe here and another version of idiyappam here.


Ingredients
Idyapppam/Sevai -2 cups
Onion slices-1/4 cup
Cumin/Channa dal/Mustard seeds-1/2 tsp
Hing-a pinch
Coriander leaves-1/4 cup
Green chillies,slited-2 
Lemon juice-2 tsps
Turmeric powder-1/3 tsp
Salt to taste
Oil-1 tsp


Method


1.Chop the onion into slices and slit the green chillies.Set aside.Make ready of the cooked idyappam on other side.Heat a pan,add the oil,cumin ,green chillies and hing.Stir them for a minute.


2.Add the sliced onion along with coriander leaves.Saute it for a minute.Let the onions are not over fried into crispy.Add the lemon juice and stir quickly


3.Soon add the turmeric powder ,salt and 2 tbsps of water.Bring it to the boil and then add the cooked sevai or idiyappam.Donot add too much of water as sevai can turn soggy.


4.Saute the idyappam for two minutes on heat and Switch off the flame.

Lemon sevai is ready



Wednesday, September 24, 2014

Kids Lunch Box Ideas

                                                                           Making toddlers eat healthy Indian food is tedious job for many mothers.I know how kids make big fuss on eating regular comfort food.I do get lot of inquiry for what i packed for school lunch and did she finished it.Some child make big fuss on eating certain food and other kind make fuss in eating itself.If the kid has low appetite,the reasons could be many like taken too much medicines for cold or less physical activity or illness. Every mom have tough time feeding the kids.The kids should be feed with liquid to semisolid and solid food.For all kids,rice,dal,fruits and vegetables should be the primary food.If you feed chips or other junk food for snacking,the kid will not eat the food on time.Once in a while, giving a mix of dry ginger,pepper and cumin powder will induce the appetite for the kids.Plan a menu with their favorite dishes,and feed them on time.Sometimes toddlers will bring the food back from school.For those kids, you can send two slices of bread and a serving of fruits.Once the kid returns from school,you should feed the rice or chappathi.You can make Bread with nutella or jam,Poori or chappathi for their lunch box.A bowl of curd rice or paruppu(dal) rice with ghee can be given too.You can pack lemon rice or any non sticky rice dish for lunch.Here is the list of lunch box (no mess) recipes 

To find recipes ,click on the dish name!


Channa Veg roll



Veg Frankie 

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Mayo Sandwich

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Cheese Toast 

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Macaroni

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Foot Long

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I am sending the entries to the event for Kids Lunch Box recipes by indusladies