Thursday, July 26, 2012

Kushboo Idly

Not sure from where this idly is originated,must be either madurai or is more popular in southern tamilnadu, specially in weddings...the mega size idlies are must in the menu...I remember my athai (mom's SIL) says "we can pinch all the sides and eat "..I tried it with this chettinad kara kulambu,and ellu milagai podi(divine)...

Kushboo Idly
Raw Rice-4 cups
Urad Dal-1 cup
Javvarisi/Sago-1/2 cup
Salt-1 tbsp
Cooking  Soda-1/2 tsp
1.Wash rice and urad dal and soak it togeher  for 12 hrs(overnight)
2.Wash Sago and soak with 3-4 cups of water for 12 hrs(overnight)
3.Grind them all-together into smooth batter and rest it to ferment for 8 hours
4.Mix the baking soda with water and blend it with fermented batter
5.Use idli maker and steam it for 8-10 minutes
6.Remove the lid and rest it again for 4-5 minutes ,scoop the idlis out
I skipped using cooking soda...I made the batter how we usually make for idlies...So definitely not too thick nor too thin.....

Wishing  best wishes who are fasting tomorrow for varalakshmi vratham...So,here is the recipe to prepare amazing feast to gorge in after the fast...Sabudana is the best ingredient that will easily digests and also it helps to bounce back the energy sooner than other food.. So make some sabudana kheer/khichdi or this idly and Enjoy :)

Saturday, July 21, 2012

NoorKol (Turnip Kurma)

I just found this recipe in my draft folder....I have used kewra essence in this kurma...Please be careful while adding it...even the excess drop of  essence will spoil the dish...

Kohlrabi(Noorkool)  Kurma
Kohlrabi,Chopped-500 gms
Onion,Chopped-2 large
Ginger paste-5 gms
Garlic paste-5 gms
Green Chillies,Slited-2
Turmeric powder-1 tsp
Chilli powder-1+1/2 tsps
Cinnamon-an inch stick
Yoghurt/Curd-1/2 cup
Coriander Seeds-2 tsp
Cumin Seeds-2 tsp
Coconut,grated-1/2 cup
Kewra Essence-half tsp
Oil-3 tsp
Coriander leaves a few
Salt to taste

1.Saute the Onions, Tomato in Oil with Cardomon,Cinnamom and cloves until oil oozes out
2.Add the Ginger n Garlic paste and the chillies and continue Sauting
3.Add the veggies and 2 cups of water ,close the pan with the lid for 10 minutes
4.Grain the almonds and Coconut and keep aside
5.Dry roast the cumin and Coriander seeds and powder them
6.Once the kohlrabi is cooked,Add the Coconut paste,followed by turmeric and chilli powder
7.Add the well beaten curd ,salt and Cumin powder to kurma
8.Finally add the coriander leaves and switch off the flame
9.Add the kewra essence to kurma..
10.The almond and dry spices can be ignored,This kurma goes very well with dosa,Roti and rice..
11.If u add more kewra essence ,the kurma will bitters,so be carefull while using it

Chickpea and Carrot Salad
Chickpea-100 gms
Carrot,Shredded-half cup
Lime juice-One tsp
Kashmiri red chilli powder-1 tsp
Salt to taste
Cook the Chickpeas with salt till firm
Mix Lemon juice and Red Chillipowder in a bowl
Add the Chickpeas and Carrot to the bowl and stir well

Thursday, July 19, 2012

Corn and Mayo Sandwich

 We make sandwich almost everyday...this sandwich is my family's favourite veg sandwich..For mayonnaise,use the kissan garlic cheese spread...thats the magic touch for this sandwich..

Corn and Mayo Sandwich
Sandwich Bread-6 nos
Butter-2 tbsps
Mayonnaise-4 tbsps
Corn-half cup
Carrot ,grated-quarter cup
Iceberg Lettuce-6
Salt-a pinch
Pepper-as needed
1.Apply butter on both the sides of the bread and toast it to slight crisp and golden brown
2.Microwave corn for 60 seconds on high
3.Mix the carrot,corn,salt and pepper with the mayonnaise
4.Add chopped lettuce or coriander leaves
5.Spread the mayo mix on toasted bread, place the whole lettuce and sandwich with another bread


Tuesday, July 17, 2012

Butter Chicken/Murgh Makhani

It is not all about greasy or butter oozing curry...the chicken holds the wonderful flavor of butter and spices in a creamy curry ... U can replace the chicken with cooked tandoori chicken..Enjoy

Butter Chicken
For marinating
Chicken,shredded-250 grams
Hung Curd-1 cup
Kashmiri Chilli powder-2 tsp
Garam masala powder-1 tsp
Turmeric powder-1/2 tsp
Ginger and Garlic paste-2 tsp
Tandoori color- a pinch
For masala/gravy
Butter-2-3 tbsp
Tomato,chopped-3 ½
Ginger and Garlic paste-1 tsp
Coriander powder-1 tbsp
Cumin powder-1 tsp
Garam masala-1/2 tsp
Kasuri meth-1 tsp
Green Chilli,sliced-1
Salt to taste

Marinate the chicken with the above ingredients and set aside for 1 to 2 hours
In a pan, melt butter and sauté the chicken pieces. Remove and set aside
In the same, add in the onions and fr until brown
Meanwhile grind tomato and green chillies to make a paste
Now add the powders-Coriander,Cumin and Garam masala and Ginger garlic paste to the pan..Mix well
Stir in the tomato paste and add salt
Add the chicken pieces and add some water 
Garnish with Kasuri methi

I didnt use color and also i grinded the whole ingredients for the curry ..

To all muslim readers,wish u a joyful IF-TAR

Tuesday, July 10, 2012

Vanilla Butter Cake with Buttercream Icing

 This is the cake done for an order from my neighbour during lassummer..After spending the whole day in  no- fire cooking workshop with 40 kids!...I returned home damn tired.. i got a call from a mother ,as she needs a basic buttercream icing cake within 2 hrs...I wrapped my apron ,it was burning hot summer,i did this cake,made the dinner, hand overed the cake and went for this review!

This is my mom’s recipe,she used to bake in late afternoons,screaming at me,not to touch the oven...I cherish those days through its wonderful aroma while baking this cake...So,use some good brand of vanilla essence and enjoy the cake...

Vanilla Butter Cake with Buttercreaming Icing
Baking time: 45-1.00 hours
Baking Pan:20 cms Round/Square

Powdered Sugar-250gms
All purpose flour/Maida-250gms
Baking powder-2 ½ tsps
Vanilla Essence-2 tsps
Salt-a pinch

1.Beat the butter and sugar for 2 minutes
2.Add egg one by one and beat them well
3.Add vanilla essence and salt and continue to beat
3.Sieve flour and baking powder and add little by little to the batter and beat it slowly
4.Once done,pour the batter to greased baking pan
5.Bake it for 45 minutes at 180*C in a preheated oven

It doesn’t take 45 minutes, so keep an eye on cake after 30 minutes....
The cake turns slightly brown on top.
The cake’s texture will be spongy and light

Vanilla Buttercream Icing
Icing Sugar-500gms
Vanilla Essence-1 tsps
Colors as needed
1.Beat the butter for a minute ,add icing sugar little by little and beat until it turns creamy and light..Split the butter cream icing and add the colors and mix it as required
2.To level the icing ,dip the knife in lukewarm water ,wipe and level it.. 
3.I used wilton star tip no.32

This cake is fuss free,light and sponge cake...u don’t need to trim the cake on and on..
Just use the cake for icing as it is..Enjoy

Saturday, July 07, 2012

Vazhapoo/Banana Flower Kulambu

Sorry for being away from blog for so long,thank you for the messages and enquires....I am back..i will post many recipes this July (hopefully- fingers crossed)and at least i should clear all my draft posts soon :).....So,stay tuned  for lots of best recipes...This kulambu i tried ,since one of my friend said its a good substitute for ayeerai meen kulambu...After i made the vazhaapoo bhajji ,it vanished so soon...I didnt find any bitter taste with the flower...Of course,I deveined them the precious night and kept in fridge,so the morning cooking was done easily...

Check the stepwise pictures in clockwise direction

Vazhapoo Kulambu
Garlic pearls-9
Small Onions-15
Tamarind-lemon size
Fennel seeds-half tsp
Fenugreek seeds-half tsp
Sambar powder-3 tsps
Turmeric powder-half tsp
Garam flour-100gms
Red chilli powder-1/2 tsp
Rice flour-3 tsps
Salt to taste
Oil to taste

1.Soak the tamarind in water
2.Mix garam flour,rice flour ,pinch of salt and red chilli powder to make into fine paste
3.Dip each flower and deep fry in kadai
4.To prepare the kulambu,Heat the pan,pour the oil,add the fenugreek and fennel seeds
5.Add the small onions and garlic and sauté for couple of minutes
6.Add the tamarind extract and the flowers
7.Add the sambar powder and turmeric powder and bring to boil
8.Mix a tsp of rice flour with water and add it to the kulambu

Dont overcook the kulambu ,once the flowers are added,it tends to dissolve sooner.

           I am glad i tried this recipe,but it has nothing to compare with what my friend said. 

Monday, July 02, 2012

Brinjal Thokku

Brinjal Thokku,one of the recipe shared by CFG Biryani Cookout....The thokku had a unique flavor with spices with mild tangy taste...I think it can be stored for a week if it doesnt gets over soon :)... 

Brinjal Thokku
Brinjal-1 kg
Tomato-700 gms
Sesame Oil-250 ml
Tamarind paste-150 gms
Green Chilly-5 nos,slited
Pepper-10 gms
Roasted Peanut-100gms
Mustard -10 gms
White sesame seeds-50 gms
Chilli powder-2 tbsps
Salt-2 tbsps

1.Remove the stem of the brinjals and slit them into four
2.Heat the kadai,pour the oil,add mustard seeds,cumin,pepper,curry leaves and the brinjals and fry in medium flame
3.In another kadai,dry roast the sesame seeds and peanuts . Cool it and grind into fine powder
4.Add the powder to brinjal mix and let it cook in the oil(Stir often,it can stick to pan easily)
5.Add the chilly powder,tomato and the puree and simmer for 10-15 minutes and close with the lid

Rajab Nisha showed us how to cook three different types of biryani,gobi 65,chicken 65,meeta rice,bread halwa and this brinjal thokku.... Definitely worth the time spent on cookout...For more cookouts,Check this group...

Here are the few shots during the cookout...

So it was a hottest sunny day in a farm house....

The whole barrel filled with the beverages

The people were asked to bring their knife and the cutter board...

Around 5 kilos of onion were given to cut 

I skipped the onion task and settled with tomatoes...


CFG didnt announce who is gonna cook in this cookout...I was too eager to know was Rajab Nisha who cooked non stop for 6 hours for 30+ people....She is garnishing the bread halwa 

Brinjal Thokku


Condensed milk shower on meeta rice

Nishanth with his dreams

Meeta Rice

Finally ,the biryani is ready to serve by Mrs.Ali who worked throughout the day...

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