Wednesday, September 28, 2011

Black and white wednesday- Macaroni


It's Wednesday again!!! This time, I decided to decolour this macaroni for Susan's black and white Wednesday!! :)


Tuesday, September 27, 2011

Yoyo cookies


This my friends, is by far the best cookies that I have baked. The source of this recipe is Nashira from Nashplateful. These cookies are not from the actual recipe that was mentioned in the blog. This is from the variations that she had mentioned below the actual recipe. I was actually intrigued by the name that these cookies with custard powder was called. " yoyo cookies" isn't that cute? So I had immediately bookmarked the recipe. However, it too me almost three months to bake these classic cookies.


The custard powder, lends a rich vanilla flavour as well as a lovely golden colour to these cookies. Apart from this, these golden goodies have a great texture as well. They just melt in the mouth. Ah!!! Melting moment indeed. It sounds too good isn't it? But the best part is yet to come. These fuss free cookiesare a breeze to prepare. It just took me about 30mins to bake these from start to finish. These cookies go great with a hot cup of coffee or tea or milk or just as a nibble. You just can't stop munching on these. At least I couldn't


Yoyo cookies recipe:
Preparation time: 20 mins
Baking time- 10-12 min
Makes-approximately 20 cookies

Ingredients:
All purpose flour or maida-1-1/2 cups
Vanilla flavored custard powder-1/2 cup
Butter- 16tbsp
Icing sugar- 1/2 cup
Salt- a pinch


Method:
  • In a large bowl, combine the butter and sugar and whip until light and creamy.
  • Sift the custard powder, salt and all purpose flour over the butter and sugar mixture and mix well.
  • Form small lime sized balls from the dough and gently press the ball with a fork to forma shape of cookie
  • Arrange the cookies, an inch apart on a baking tray lined with baking paper.
  • Bake the cookies in a preheated oven at 190C for 10-12 min.
  • Allow the cookies to cool for 5 min on the tray and then cool them on a wire rack for 15-20 mins and store in air tight containers.
Notes: 
Bring the butter to room temperature before using.
If the dough is difficult to handle, then refrigerate for 10min and use again.


Friday, September 23, 2011

Cheesy macaroni with Spinach


Hello all!!! I hope you are all doing well and getting ready for the up coming weekend. As for me, I am still going around with some cold and a bad throat which i can say is a little better. This cold has affected me so badly, that for the past two days, I just cooked some simple meals and slept like and along with Purvi. Today, I got so bored of eating the same old rasam and sambar that I decided to make something a little different but an easy dish at the same time. I had this bunch of spinach that was staring at me for a long time now. I decided to mix it along with the macaroni that was also staring at me for a long time. I must say the results were just spectacular. I guess anything with cheese will taste spectacular.
This recipe has been adapted from the recipegirl.com. I have made quite a few changes to the original recipe by cutting down on the cheese and fat. I did this only because, I had to think of my ailing throat as well. However, I was surprised to see that these changes did not change the flavour of the dish at all. To me this is a new comfort food that healthy as well tasty.


Cheesy macaroni with Spinach recipe
Preparation time: 20min
Cooking time: 10min
Serves- 2-3

Ingredients:

Elbow macaroni- 1 cup
Butter- 2tsp
Milk- 1 cup
Spinach- 1 cup, tightly packed
Salt to taste
Cheese- 2 slices, torn
All purpose flour- 2tsp
Onion- 1 small, finely chopped
Oil- 2tsp
Pepper- 1/4tsp



Method:
  • Cook the macaroni as per the package instructions. Cool and keep aside.
  • For the white sauce, heat the butter in a pan and add the all purpose flour.
  • Saute for two mins till the mixture bubbles and take off the heat.
  • Add the milk gradually while stirring continuously to avoid the formation of lumps.
  • Put the pan back on the fire and add the cheese and mix thoroughly. 
  • Add salt and pepper to taste and take off the heat.
  • Heat oil in another pan and add the chopped onions.
  • Fry till they turn pink and add the chopped spinach.
  • Saute till the spinach is tender and add the cooked macaroni and the sauce and mix well.
  • Check for salt and take off the heat.
  • Serve hot as is or with more grated cheese on top.

Monday, September 19, 2011

Beetroot soup



Hello all. I hope all of you are having a great weekend. I know I ahve been away for nearly four days now. As much as I wanted to cook and blog something I just could not as I was not keeping too well since thursday. It started off with a mild fever which turned into a bad ache in the throat. I was not able to cook anything that was elaborate for nearly 3days. I was and I still am on a diet that does not include any curds. :( The only thing that seemed to perk me up during the past few days was this soup.


I actually wanted to make something that would be easy to make and would sooth my throat as well. I had these two small beets that could not have been used for anything else except for this creamy soup. The soup which is spiced mostly with pepper and laced with coriander powder and paprika powder was an absolute delight to my senses. Try making this soup sometime. I am sure you will enjoy this easy blended soup as well.



Beetroot soup recipe:
Preparation time:10min
Cooking time- 15min
Serves- 4

Ingredients:
Beetroot- 3med, diced
Onion- 1 small, chopped fine
Potato- 1 small- diced
Ginger-garlic paste- 1/2tsp
Freshly ground pepper- 1/2tsp
Salt to taste
Coriander powder- 1/2 tsp
Paprika powder- 1/4tsp
Cream or milk to garnish (optional)
Oil or butter- 1tbsp

Method:
  • Heat oil or butter in a pan and add the chopped onion and the ginger garlic paste and saute till the onion turns translucent.
  • Add the chopped beet root and the diced potato and mix well.
  • Add about 3 cups of water. Cover and cook the mixture till the vegetables are tender.
  • Take off the heat and allow the mixture to cool completely.
  • Blend the mixture to a fine paste in a blender and transfer the contents back to the vessel.
  • Add more water to achieve desired consistency and bring the mixture to a boil.
  • Add salt, pepper, coriander and paprika powder and allow the mixture to simmer for 5 min.
  • Take off the heat and serve hot with cream as a garnish.

Wednesday, September 14, 2011

Black and white Wednesday- Shallots


These black and white shallots are my contribution to Susan's Black and white Wednesday event


Gobhi Paratha


I have always believed that the most challenging task for any home maker would be deciding on the day to day menu. It becomes even more difficult if you have someone as picky and critical as S for a husband. Believe me. I spend almost an hour everyday thinking about the next day's menu. However, yesterday was different as I had some unexpected errands to run and I did not plan for S's lunchbox. Needless to say, I had a tough time in the morning. Apart from raking my brains about what to make for S's lunch box, I had to deal with the two AC technicians and my hyper active two year old. I just rummaged into the refrigerator and found this 3day old cauliflower that waiting to be used. At that moment I decided to make gobhi paratha.


Even though I had never made Gobhi parathas before, I remembered this recipe which was given to me by a punjabi friend. I just decided to go with my memory and made these impromptu yet tasty parathas. These parathas are a great combination of rotis and cauliflower and are lightly spiced. They are just perfect for my husband's palate. The surprising thing about these parathas was they appealed to Purvi as well. Due to this, I had a tough time shooting these. You don't believe me? Take a look at the picture below!! :)


Gobhi Paratha recipe:
Preparation time: 20min
Cooking time: 20min
Makes- 6-7 parathas

Ingredients:
For the outer covering:
Whole wheat flour- 2cups+2tbsp
Salt- 1/2tsp
Water as required to make the dough
Oil- 2tsp
For the stuffing:
Cauliflower- 1 large, grated
Onion- 1 small, finely chopped
Oil- 1tbsp
Cumin seeds- 1 tsp
Ginger garlic paste- 1 tsp
Salt to taste
Garam masala- 1/4tsp
Coriander seed powder- 1/2tsp
Turmeric- 1/4tsp
Green chilli- 1, finely chopped
Red chilli powder- 1/4tsp
Coriander leaves- 2tsp, chopped
Lime juice- 1/2 tsp
Oil or ghee to shallow fry the parathas


Method:
For the outer covering:
  • Mix the whole wheat flour, salt and oil in a bowl.
  • Add water gradually and knead the ingredients to form a soft pliable dough
  • Cover and allow the dough to rest for 30min
For the filling:
  • Heat oil in  a pan and add the cumin seeds
  • Once they turn brown add the chopped onion and fry till they turn translucent
  • Add the green chilli and the ginger garlic paste and fry till the raw smell goes
  • Add the grated cauliflower, turmeric, coriander powder and salt and fry for 3-4 min
  • Add the garam masala and fry for a min more and take off the heat
  • Stir in the lime juice and garnish with coriander leaves
  • Cool the mixture completely before making the parathas.
To proceed:
  • Divide the dough and the stuffing into 7-8 portions
  • Roll one portion of the dough into a circle of 3" in diameter and place a portion of the stuffing mixture in the middle.
  • Wet the edges of the circle with some water and gather all the sides and bring it to the middle and seal tightly.
  • Roll out again into a circle of  6" to 7" in diameter with the help of a little flour
  • Shallow fry the paratha on hot tawa or girdle using a tsp of ghee or oil until brown spots appear on both sides.
  • Repeat the same process for the remaining dough and stuffing to make the remaining parathas.
  • Serve hot with yogurt and pickle
These parathas are my contribution to Nancy's Your best recipe event


Saturday, September 10, 2011

Hara Moong Masala aka Grandma's hesaru Kaalu chole


This recipe has been in my drafts for a long long time now. The only reason I did not post this earlier was becuase, I could not capture this curry properly. There was also other reasons like bad internet connection, my laziness, other things taking presidence, etc etc. But when I made this curry yesterday, I decided to photograph this again (read 4th time) and I was reasonably happy with the results.
This creamy and delicious curry is my grandmother's recipe. She calls this hesaru kaalu (green moong) chole. She uses pav bhaji masala to spice this up instead of the regular garam masala. Simply because, she does'nt like the taste of garam masala :). This curry is so tasty that I would just have this without any roti or bread on the side. It's that fabulous


Hara moong masala recipe:
Preparation time: 20min+Soaking time
Cooking time: 10min
Serves- 4

Ingredients:

Green moong beans- 1 cup, washed and soaked overnight
Onion- 1 large, chopped fine
Tomato- 2, med sized, chopped fine
Ginger-garlic paste- 1 tsp
Green chilli- 1, slit
Jeera or Cumin seeds- 1 tsp
Oil- 1tbsp
Turmeric- 1/4 tsp
Red chilli powder- 1/4tsp
Pav bhaji masala- 3/4- 1tsp
Salt to taste
Sugar- 1/2tsp
Butter- garnish (optional)
Coriander leaves to garnish


Method:
  • Pressure cook the soaked moong for 3-4 whistles or till done and set aside.
  • Heat oil in a wok and add the cumin seeds
  • Once they pop and turn brown, add the onion and slit green chilli and fry till the onions are pink
  • Add the ginger-garlic paste and fry for 2mins till the raw smell goes
  • Add the chopped tomatoes and fry for 3-4 min
  • Add the turmeric powder, chilli powder, salt and sugar and continue frying for a min
  • Stir in the boiled moong and the pav bhaji masala and mix well.
  • Add about half a cup of water and allow the mixture to simmer for 5mins
  • Take off the heat and garnish with butter and corianer leaves and serve hot with rice or rotis.


Monday, September 5, 2011

A win, a Tag and a few awards



Hello my dear friends!!! How are you all doing out there? Hope you all had a great Ganesh Chaturti. A lot has been happening since the past ten days. First there was this spur of the moment road trip to Mikumi national park. Then there was the Gowri Ganesha festival. I had so much fun travelling, cooking, shopping and meeting friends that I am still walking around with a smile on my face. 
I will tell you all about the road trip soon. But there is something very exciting that I would like to share with you all. This above photograph of Purvi holding the apple won the Food Pixels' fortnightly photography contest . I was dumbstruck when I read the news. Even though the photograph was well received, I never thought that I would win. This would not be possible without your constant love, encouragement, support and of course your votes. A big Thanks to all of you. Apart from this, There are also these two awards that were passed on to me by Jay of Tasty Appetite. Isn't that cool? Thanks so much for the Awards Jay. 




Now coming to the Tag, I have been tagged into the 7 question link about my blog by the very talented Priya. Thanks so much Priya. I had fun reposting so many of my recipes in this single post :) So here goes.


1.The most beautiful post:
To me, it has to be the post for Channa masala. I just love the colours and my little one's hand in this post :)

 2. The most popular post:
 It is the coconut fudge post. It has the maximum number of page views till date.



 3. The most controversial post
     None so far .

 4. The most helpful post
     It is the home made baby food. Many people have found this very helpful.

 5. The post that was surprisingly successful
     It was the recipe for Avial and vegetable manchurian. I never expected these simple dishes to receive so       much attention.       



 6. The post that did not get the attention it deserved
      I guess it was the channa masala and even my recent post of Kargadubu. I really don't know why they did not get the attention  they deserved. You just can't explain some things. Can you?





 7. The post I am most proud of
    Can I say "all"? I guess I can't. If I have to choose one, then it will the "coffee splash" post for black and      white Wednesday. The only reason I chose this was because, I struggled for almost two hours to get this shot. By the end of it, I felt like all the bones of my body had broken. 


Bye for now and Thank you so much Again!!!

Saturday, September 3, 2011

Kargadubu- Ganesh Chaturti recipes



Belated Ganesh Chaturti wishes to all of you. I wanted to post this recipe yesterday but then I got so held up with the pooja and other preparations, that I could not even go within two meters of my laptop's radius leave alone post anything. Even though today was a busy day, I was determined to make this post and I am glad that I am doing this before going to bed.

This recipe of Kargadubu is from my grand mother.  As far as I am concerned, her Kadubus are the best in the world. They have a very light, flaky pastry like consistency. A big hug and thank you to Ajji for passing on this lovely recipe to me. You try making these "melt in the mouth" once and I am sure you will not make kadubus any other way. 



Kargadubu recipe: 
Preparation time: 20min+Soaking time
Cooking time: 1hour
Makes- 25-30 Kadubus

Ingredients:
For the outer covering:
All purpose flour or Maida- 2cups
Fine semolina or Rawa- 2tbsp
Salt- 1/4tsp
Butter- 1/2stick, melted
For the filling:
Dry coconut- 1/2 cup
Sugar- 3/4cup
Poppy seeds- 1tbsp, lightly roasted
Freshly powdered cardamom powder- 1/2tsp
Other ingredients:
Milk- 2tsp
Oil to deep fry



Method:
  • First make the filling by mixing all the ingredients for the filling and keep aside.
  • For the outer covering, mix the all purpose flour, semolina and salt in a bowl and add the melted butter and mix well.
  • Add water gradually and mix to form a thick chapati like dough.
  • Allow the dough to stand for at least an hour
  • Divide the dough into 20- 25 small balls and keep aside.
  • Take a portion of the dough and roll into a small circle of 3" diameter.
  • Place 1-1/2 tsp of the filling in the center and seal the edges with milk.
  • Press the edges with a fork and keep aside.
  • Repeat the process for the remaining dough
  • Heat oil in a wok and deep fry 3-4 kadubus at a time till they are golden brown in colour.
  • Drain on paper towels and store in airtight containers


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