Comments (10) | Friday, May 10, 2013
- In a large bowl, Sift, the all purpose flour, corn meal, baking powder, baking soda and salt.
- Rub the cold butter into flour mixture till the mixture resembles bread crumbs.
- Stir in the cheese, chilies, and milk and mix gently till the mixture comes together to form a sticky dough.
- Turn the dough on a floured surface and knead gently for about a minute. PAt the dough out to 3/4 to 1" thickness and cut into shapes of your choice using biscuit cutter.
- Place the biscuits on a well greased, parchment lined baking tray and bake in a preheated oven at 180C for 15 min or till the biscuit turns brown.
- Allow the biscuits to cool slightly before serving
- You can substitute the corn meal with All purpose flour if the corn meal is unavailable.
- You can add 1/2 tsp of smoked paprika powder if you like the biscuits a little spicy.
Comments (9) | Tuesday, May 7, 2013
- In a blender jar, combine the coconut, jaggery, salt, cumin seeds, mustard seeds, green chili, roasted gram and the tamarind extract and blend to a coarse paste.
- Add the ground paste to the chopped cucumber and mix well.
- Heat oil in a pan and add the mustard seeds. Once they pop, add the turmeric, asafetida, red chili flakes and the curry leaves and sauté for a few seconds. Once done, add the seasoning to the prepared gojju and serve immediately with hot rice.
- Tomato and onion can also be added to this dish.
- This dish has a very short shelf life. So it has to be consumed almost immediately or has to be refrigerated till further use.
Comments (10) | Thursday, May 2, 2013
- Dip the bread slices in water for a few seconds. squeeze and keep aside.
- In a large bowl, combine the bread slices along with paneer and mashed potatoes, corn flour and mix.
- Add the salt, turmeric, red chili powder, and the chopped coriander and mix well.
- Divide the mixture into 12-14 equal portions and shape them into lime sized balls and set aside.
- Heat the paniyaram pan and add quarter tsp of oil in each cavity. Place the prepared kofta in the cavity and fry on a low flame till completely brown on all sides.
- Once done remove from heat and drain the koftas on absorbent paper. Repeat the procedure for the remaining koftas.
- Combine the blanched spinach, onion, green chili and the soaked cashew nuts in a blender jar and blend till the mixture is smooth and keep aside.
- Make a paste of the the ginger, garlic and capsicum in a mortar and pestle and set aside
- Heat oil in a pan and add the ginger, garlic capsicum paste and fry for two min or till the raw smell goes.
- Add the ground spinach paste and fry for 2min more. Stir in the tomato puree and fry for a min.
- Stir in the turmeric, salt, cumin powder, coriander powder and one cup of water and cook for 3-4 min more.
- Reduce the heat and stir in the milk and the garam masala. Allow the mixture to simmer for 4-5min till the mixture thickens. Take off the heat and set aside.
- Heat ghee in another pan and add the cinnamon-clove powder and fry for a few secs. Remove from heat and add the tempering to the spinach gravy and mix well.
- Just before serving, Place the koftas in the spinach gravy and gently heat the mixture.
- Take off the heat and drizzle the milk powder mixture over the koftas and serve immediately.
Comments (17) | Thursday, April 25, 2013
Grilled vegetable cheese sandwich with spinach avocado spread:
Preparation time: 20min
Cooking time: 15min
Makes- 2 sandwiches and 1-1/2cup of pesto
Ingredients for the pesto
Finely chopped Spinach- 250gms tightly packed
Avocado- 1 med sized
Juice of 1/2 lemon
Salt to taste
Freshly ground pepper powder- 1 tsp
Cumin seeds- 1/2 tsp
Olive oil- 2tbsp+2tsp
- Heat 2tsp of olive oil in a pan and add the cumin seeds. Once they turn brown, add the chopped spinach and fry for 2-3min till the spinach wilts a little.
- Add salt and fry for two more minutes. Take off the heat and allow the spinach to cool completely
- Chop the avocado into two halves, remove the seed and scoop out the flesh into a blender jar.
- Add the lemon juice, pepper powder and the cooled spinach mixture and pulse the mixture for 5-6 times.
- Add the remaining 2 tbsps of olive oil and blend the mixture till smooth.
- Transfer the contents from the blender to a sterilized jar and refrigerate till further use.
- Spread butter or oil on the outside of the bread slices and spread the spinach avocado spread on the inside of the bread.
- Arrange cucumber slices on one slice of bread and place a slice of cheese on top.
- Place 3-4 pieces of picked chili peppers and top with tomato slices. Season with salt and pepper to taste and finally top with another slice of bread, spread side in and press slightly.
- Heat a skillet over medium heat and place the prepared sandwich on the hot skillet.
- Grill the sandwich till it is golden brown and the cheese has melted. About 1-2 mins per side and serve immediately.
Comments (13) | Tuesday, April 23, 2013
- Grease the egg plant with a little oil and cook over an open flame till it is completely black and soft.
- Cool the egg plant completely and peel the skin and keep aside
- Heat quarter tsp of oil I a pan and fry there'd chilies for a min and set aside.
- Extract the tamarind pulp by adding two tbsp of water to the tamarind.
- Assemble the cooked eggplant, coconut, tamarind pulp, red chilies, salt and jaggery in a blender jar and blend till smooth.
- For the tempering, heat the remaining oil in a pan and add the mustard seeds. Once they crackle add the urad dal and fry till they are brown.
- Add the curry leaves and hing and fry till the curry leaves turn crisp.
- Add the tempering to the ground chutney, garnish with coriander leaves and serve with hot steamed rice or rotis and a dollop of ghee.
Comments (13) | Thursday, April 18, 2013
- Pressure cook the cow peas with 1-1/2 cups of water for 4-5 whistles or till tender and keep aside.
- Heat oil in thick bottmed pan and add the cumin seeds. Once they sputter, add the bay leaf, cinnamon stick, cloves and fry for a min.
- Add the chopped onion, and green chili and fry till the onion turns pink. Stir in the ginger-garlic paste and fry for two more mins so that the raw smell is removed.
- Add the chopped tomatoes and fry for a min. Add the turmeric, salt, sugar, red chili powder, coriander, cumin seed powders and fry for 5min till the mixture is mushy and the oil separates.
- Stir in the cooked cow peas and garam masala and mix well. Allow the mixture to simmer for five more min. If using butter, then add at this stage and mix.
- Take off the heat and garnish with coriander leaves and serve hot with rice or rotis.
- If using dry cow peas, then it would have to be soaked for 5-6 hrs or overnight before proceeding to make the curry.
- The use of butter is optional. You can omit using butter if you want to make this dish vegan.
Comments (3) | Wednesday, April 17, 2013