Sunday, April 29, 2012

Armenian Nutmeg Cake-Daring Bakers

This is my 51st post after my comeback....I am glad i am so obsessed in blogging,being very regular and wish i could i could blog more in future...Hansika got two wholesome months of holidays,A month of holiday is coming to end..We both always found busy at home,nothing but playing games in laptop :-P..Whenever i start to cook,she pulls a heavy chair straight into my little kitchen and stands on it to watch what i cook.. During photo shoots,she holds me the reflector and brings me whatever i need it...The girl is much grown up now and soon going to enter Electrifying "FIVE"...She is more like me when comes to attitude..yep,I love to say that to everyone...

After a long time,i tried a new recipe in baking...Daring bakers challenged two recipes,Armenian Pastry and  Cake..This is an old fashioned crumb cake..So,here is my future baker at home doing Armenian nutmeg cake...

Milk-1 cup
Baking Soda-1 tsp
Flour-2 cups
Baking Powder-2 tsps
Dark Brown Sugar-2 cups(i used 1+half cup)
Butter-3/4 cup
Walnut/Cashews-1/2 cup
Ground Nutmeg-1+1/2 tsps

 Dissolve the baking soda in a cup of milk, stir and set aside

Shift the flour and baking powder once and add the butter 

Crumble the butter and maida with ur fingers...

Add the brown sugar and mix well

I wrapped the bottom of 9 inch spring form pan with foil

Take half of crumbly mixture in the pan and press with the fingers and knuckle to form a base

Beat the egg and nutmeg

Add the remaining crumbly mixture and the milk

Pour the mix to the baking pan

We saved some crumbs to sprinkle to top

and spinkle some cashews/walnuts
Bake it for 35-40 minutes at 175C in a preheated oven

Here is my verdict on the cake,the first hot slice of the cake tasted more eggy and very light..The next day it proved at its best with crumbly texture and perfectly flavoured..I loved the bottom crust of the cake,which stayed little moist to me...

Wednesday, April 25, 2012

Custard Icecream

Last week i've conducted a workshop on desserts in a friend's place...Nearly twenty housewives gathered.I made this Mango Icecream,Fruit Custard and a cupcake..Once i started ,people were ready to shoot lot of questions ,that really proved housewives are much more than regular cooking stuff..They made me to explain three other recipes while i was making the desserts...Last year,I shared two ice creams here.The Vanilla Softy and the Mango Icecream..I cannot go much about this mango icecream recipe(of course,tarla dalal's),you have to try at least once in your life.If possible, this mango season,u know how homemade ice creams are the best and chemical free?!...

The custard icecream which i tried just a day before my workshop came out just awesome..Its my mom's recipe and she spilled the beans finally how her icecream tasted really good..She makes in the ice tray where I and my cousins kept on checking whether it is set or not.. I remember she gives three cubes for each child and no one involves any scoop size fighting...

Low Fat/Full Cream Milk-1 cup/8 oz
Custard powder-1 tsp
Powdered Sugar-2 tsp
Condensed milk-1 tsp(optional)

1.Dissolve the custard powder in 3 tsps of chilled milk without lumps

2.Boil the cup of milk and add the custard milk.Switch off the flame and keep stirring until a thin layer coats the back of the laddle..But dont make it too thick like porridge...

Let the milk comes to room temperature..Whip it with powder sugar 

And some condensed milk ,mix well and freeze it in air tight container

After four hours ,remove the ice cream from the freezer.Whip it once again and refreeze it.
Its ready to Serve

U can feel how hot my home was exactly at half past noon...

U can also make this icecream with low fat milk.Since the custard powder thickens the milk,u need not to worry about crystallizing...Before moving to freezer,check the sugar.If you want the icecream too sweet,add some condensed milk.

I topped the scoops with tutty fruity and sugar sprinkles....The topping compliments really well with this flavor...

Monday, April 23, 2012

Neer Moor

If u have given a chance to travel around the world or to spend a week in a village ,of course in a farmer's house,what would u choose?..Definitely ,i will go for second option..The best and simple lifestyle must be from a  hut /wooden house..The farmer knows to cultivate the crop and also knows the best for the health..Nothing brings much satisfaction who does the cultivation of animals,plants and other life forms of food and shelter..I cherish the moments i spent my holidays in few villages in my native, thanjavur..This neer more is also made during amman festivals in temples and houses...

Just a reminder post for forgotten drink....Nothing is best than this chemical-free neer moor..

Homemade Curd-1 cup
Water-3 cups
Asafoetida-half tsp
Salt-half tsp
Ginger-An inch
Curry leaves-1 arch

1.Churn the curd and beat it to creamy texture
2.Sprinkle the salt and Asafoetida ,add the water
3.Add the Slice of ginger and Curry leaves

Serve  in the earthen pot/man panai....

Make the summer days cool with this Neer Moor

Peace Out

Sunday, April 22, 2012

JackFruit Seed and Drumstick Curry

Making some combo of veggies,really brings yummy curry...Those,who dont have jackfruit seed,u can try with potatoes..One of the varuval,my grandma used make..Simply irresistible to have with south indian meal..

Jackfruit Seeds-5-7 nos
Onion,Chopped-1+half  cups
Tomato-1 cup
Ginger garlic paste-1 tsp
Coconut-1 cup
Fennel seeds-half tsp
Chilli powder-half tsp
Corainder powder-two tsps
Turmeric powder-half tsp
Oil-3 tbsps
Salt to taste

1.Pressure cook the vegetables for one whristle..
2.Grain the coconut,half cup of onion and tomato,fennel seed,
chilli powder, turmeric and coriander powder into fine paste
3.Heat a fry pan and pour the oil,followed by onions
4.Saute the onions ,tomato and Ginger paste until all are  three fourth cooked
5.Add the cooked vegetables ,salt and the paste
5.Roast them well until some oil oozes out

Saturday, April 21, 2012

Beans Usili

Beans and Pasiparuppu usili

                                                      This one is part of  tamil new year thali.I will finish off posting the meal recipes , since a lot more recipes waiting sleeping in the folder....I dont have time to upload,hansika occupies the laptop most of the time ...Bean usili is one of the fav side dish at home,crunchy and aromatic poriyal..I like the microwave method  to make quick and best usili....Its a no onion and no garlic recipe,one can enjoy during vrata days too :)

Beans,chopped-250 gms
Moong dal-100 gms
Asofoedia-half tsp
Turmeric powder-half tsp
Salt to taste

1.Dry roast the dal for 5-7 minutes with medium flame  in a tawa
2.Add 2 cups of water in a microwave safe bowl,dal and the rest of ingredients
3.Close the bowl with a lid and microwave it for 10 minutes in high,stir inbetween once 

Make sure the dal is not over cooked and the beans...The color is also retained ,since it is cooked in microwave with the close bowl....

Friday, April 20, 2012

Hershey's Chocolate Milkshake

The recipe is from Hershey's...Me and Hansika love chocolate milkshakes...We often order from next door cafe or while visiting the malls..The creamy, chocolaty,droll worthy milkshake is finally made at home....

Vanilla Icecream-2 cups
Chilled Milk-1/4 cup
Hershey's Chocolate Sauce-1/2 cup

Just mix all the three and whip it for a minute..
Make sure,all the ingredients are chilled...

Serve Chilled

I have the Vanilla Icecream recipe here...

 Today i made pesto pasta,quinoa apple salad and the milkshake...

Tuesday, April 17, 2012

Instant Mango Pickle

Since,it is season for mangoes and drumsticks,both are showering at home...It is everyday demand for drumstick sambar ,even it is not for lunch,hansika needs it for dinner with dosa..I prefer curd rice goes well with this pickle...We dont buy/make pickles,as my dad as Nephrologist  never  allowed us anything overly salt...But i dont miss trying the instant versions during this season..

Raw Mango pieces without skin-4 tbsps
Red chilli powder-half tsp
Salt -1/3 tsp

1.Mix everything and serve instantly..
If making for kids,reduce or ignore the chilli powder...

U can do tadka/seasoning with sesame oil and mustard seeds

Sunday, April 15, 2012

Sweet and Spicy Manga Pachadi

Today,I am sharing my south indian thali made for tamil new year...I luv to shop for groceries and vegetables and its absolute fun to make the whole meal..Of course,It is a delicious and heavenly meal...Whenever i came across the word "thali" , i  remember vivek's joke..Though,the lavish meal is not made daily,the spread is everyone's favourite.

From Left:Pooshani Kootu,Pickle,Sweet and Spicy Manga Pachadi,Semiya Payasam,Drumstick and Palakai Curry,Beans Paruppu Usili,Semiya Payasam,Rice with carrot sambar,Apalam,Vadai,Banana and Jackfruit...

I will share the recipes one by one...

This recipe is from my MIL's mil.I never miss it for every tamil new year...The pachadi is mix of sweet(jaggery),tangy(mango),spicy(chilli powder) and the bitter(neem flower) taste

Sweet and Spicy Mango Pachadi
Kili Mooku Raw Mango -1
Jaggery-3/4 cup
Chilli powder-half tsp
Neem flower-5-6
No need of salt

1.Peel the skin of the raw mango and slice the mango 
2.Boil a cup of water and add the mango slices,seed and let it cook for 3-4 minutes
3.Crush the jaggery and add it to mango
4.Once the jaggery is dissolved,add the chilli powder and sprinkle the neem flower before serving

The actual recipe needs 2 chopped green chillies and a tsp of neem flowers....But I substituted with chilli powder and very less neem flower...U can try in both the ways too..

Friday, April 13, 2012

Elaneer Payasam

என் இனிய தமிழ் மக்களே ,உங்கள் அனைவருக்கும்
இனிய புத்தாண்டு வாழ்த்துக்கள்

Today ,i made elaneer payasam live from tender coconut shop in chennai...The payasam is very popular for past few years....It is made with minimal ingredients..None of it should over power the tender flavor...

Elaneer/Tender Coconut Water-1 cup
Condensed Milk-1 tsp
Tender Coconut ,chopped -1 tsp
Coconut milk-1 tsp (Optional)

1.Mix all and serve it fresh and mildly Chilled

Pour the elaneer in a glass

Add a tsp of condensed milk..Stir

Cut the tender coconut into small pieces

Add them to the payasam

Tuesday, April 10, 2012

Moor Kulambu

Mor Kulambu
To grind
Bengal gram dal-1/2 tbsp
Toor dal-1/2 tbsp
Dhania/Coriander Seeds-1/2 tbsp
Cumin seeds-1 tsp
Soaked Rice-1 tbsp
Ginger,chopped-2 inches
Coconut,grated-1 cup
Green Chillies,Slited-3

For kulambu
Sour Curd-500 ml
Turmeric powder-1 tsp
Asafoedia-1/2 tsp
Oil-1 tsp
Red Chillies-2
Mustard-half tsp
Curry leaves-Optional
Salt -3/4 tsp

1.Churn the curd into creamy texture,add salt and Asafoedia
2.Dry Roast the dhals,cumin seeds and dhaniya.Cool it and grain with rice,coconut and green chillies

3.Heat the pan,pour the oil,add the mustard ,allow it to splatter,add onions,red chillies and Curry leaves.
Fry till onion turns truculent.

4.Add the paste to the pan

5.And the buttermilk too

6.Add turmeric and check the salt..Stir and bring it to boil,add some spongy bonda

To make sour curd,keep the curd out for whole day and move it to fridge during night,So the sour curd can be ready to cook in the morning...If u had  left over curds,u can also use them to make this version of kulambu...I have added bonda,but i can enjoy with just onions too..

Friday, April 06, 2012

Cabbage Pachadi/Chutney

I like chutneys made with vegetables,mostly they dont need the addtion of coconut,but still it tastes more as it has coconut....This recipe is reader's choice/request...

Toor dal-2 tsps
Cumin Seeds-1 tsp
Red chillies-2-3 nos
Tamarind-1 tsp
Salt to taste
Oil-2 tsp


Fry 2 tsps of Toor dal and 1 tsp of Cumin Seeds in oil

Add the chopped cabbage and stir fry until it is semi cooked(tender,not over cooked)

Add 2-3 broken red  chillies ,salt and a dash of tamarind and let it cool and grain it fine paste

Pachadi can be mixed with rice and sesame oil or can use it as chutney for Rice or Idly/Dosa

The vegetable has to be well cooked,or else the chutney gives bitter taste.
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