Monday, November 28, 2011

Tawa idli from left over idlis


So what do you do when hunger pangs strike at 3:30pm and you find 4 idlis in your refrigerator? Make Tava idlis of course!!! That's what happened to me today. I felt ravenous at this odd hour and even that oatmeal cookie or granola could not appease my hunger. I rummaged the refrigerator and found yesterday's idlis staring at me. All of a sudden, I remembered Tarla Dalal's Tava idli recipe. It seemed too tempting so decided to try the recipe at that very moment. 


As usual, I tweaked the recipe a  bit by adding a few more spices and capsicum. The outcome was fabulous. This dish not only managed to appease my hunger but my little one also liked it and had it for her evening snack. Do give this recipe a try. I am sure you will not be disappointed.

Tawa idli recipe:
Preparation time: 15min
Cooking time: 10min
Serves- 2

Ingredients:
Left over idlis- 4, chopped in 1" long pieces
Onion- 1, small, chopped fine
Tomato- 2 med, chopped fine
Capsicum- 1 med, cubed
Ginger- 1/2" piece, grated
Oil- 1 tbsp
Cumin seeds or jeera- 1/2tsp
Salt to taste
Sugar- 1/2 tsp (optional)
Green chilli- 1, chopped fine
Paprika powder- 1/4tsp
Turmeric- a pinch
Pav bhaji masala- 1/2 to 1 tsp
Coriander leaves to garnish
Lime juice- 1/2tsp to garnish

Method:
  • Heat oil in a pan and add the cumin seeds.
  • Once it turns brown add the chopped onion and fry till they turn pink.
  • Add the green chillies, grated ginger and the chopped capsicum and fry for 2 min
  • Add the chopped tomato and fry till the oil separates.
  • Add the salt, sugar, turmeric, paprika powder and fry for 2 more mins.
  • Stir in the cubed idlies and the pav bhaji masala and fry till the idli pieces are coated with the spice mix.
  • Garnish with lemon juice and coriander leaves and serve immediately.




Thursday, November 24, 2011

Eggless mayonnaise



If you are one of those who love this thick tangy sauce like I do then this recipe is for you. This versatile salad can either be had as a dip of as a spread on sandwiches and bread. I know that one can pick up a bottle of mayonnaise from the corner shop easily. But then, for me finding an egg free mayonnaise in my part of the world is next to impossible. After searching for the egg free mayonnaise in every store, I just decided to make this sauce at home. This recipe apart from being egg free, is also free of additives and preservatives.


I found this recipe in an old recipe book and it worked well for me. The recipe was simple, easy and quick. At first I was a little apprehensive. I thought the quantity of vinegar was too much and it would taste too tangy. However, I found that the flavours were balanced well and it tasted just right. Do give this recipe a try. I am sure you would like this as well.


Eggless mayonnaise recipe:
Preparatione time: 10 min
Cooking time: nil
Makes- about- 2 cups

Ingredients:

Water- 1/3 cup
Milk powder- 1 cup
Pepper- 1/2 tsp, ground
Good quality light vinegar- 2tbsp
Sugar- 1tsp
Mustard- 1/4 tsp, ground
Lime juice- 2tsp
Vegetable or canola oil- 3/4 cup


Method:
  • Mix all the ingredients except milk powder and oil in a blender and blend for 5min
  • Gradually add the milk powder and blend again.
  • Lastly add the oil and blend for 2-3 mins more.
  • Store in air tight container and refrigerate. It keeps fresh for 10 days under refregeration.
The photograph of the whisk with mayonnaise goes to Susan's Black and white wednesday event.



Wednesday, November 16, 2011

Egg plant in Peanut sauce- from Sharmi's passions


Egg plants are one of my favourite vegetables. I love this vegetable so much that I can have it morning, noon and night without complaining. So you can imagine my excitement when i saw the recipe on Sharmi's passions. I wanted to try this curry since the very moment I read the recipe. As if the recipe wasn't good enough the pictures were equally tempting. So when my vegetable vendor got these fresh baby egg plants yesterday, I decided to make this curry for yesterday's lunch. I tweaked the recipe a bit. Like I substituted the sesame seeds with poppy seeds just to give the curry more body and emulsion and I also added some hing and curry leaves as well. I must say this curry was a huge hit with not only me but with S and as well as my little one. Thanks for sharing this lovely recipe Sharmi. 


Egg plant in Peanut sauce recipe:
Preparation time: 20min
Cooking time: 10min
Serves- 4


Ingredients:
Baby egg plants- about 10, sliced vertically
Onion- 1 med, chopped fine
Tomato- 1, chopped fine
Paprika powder- 1/4tsp
Rasam powder- 1/2tsp
Salt to taste
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Jeera or cumin seeds- 1/2tsp
Asafotida  or hing- a pinch
Curry leaves- a few
Dry roast and rind together:
Peanuts- 2tbsp
Poppy seeds- 1tsp
Channa dal-1/2tbsp
Urad dal- 1tsp
Coriander seeds- 1 tsp
Grated coconut- 3tbsp
Red chillies- 2


Method:

  • Heat oil in a pan and add the mustard seeds.
  • Once they pop add the cumin seeds and fry till it turns brown.
  • Add the hing and curry leaves and fry till the curry leaves turn crisp.
  • Add the chopped onion and fry till they are translucent
  • Add the tomato and fry for a min.
  • Add the salt, rasam powder and the red chilli powder and fry for two more mins or till the mixture is mushy.
  • Now add the sliced egg plants and fry for a min. Add 1/4 cup water  and cook covered till all the water is evaporated.
  • Stir in the ground paste and fry for 5 min.
  • Check for salt and take off the heat.
  • Serve hot with rice or rotis.


Black and white Wednesday- White radish


These fresh Organic radishes are my contribution to Susan's black and white wednesday


Friday, November 11, 2011

Oatmeal chocolate chip cookies


I had this chunk of cooking chocolate lying in my refrigerator for a long time now. I wanted to bake some chocolate chip muffins but due to some unexpected turn of events I couldn't do that. Hence I decided to bake these simple yet healthy and satisfying cookies. 


I stumbled on this recipe on ellesnewenglandkitchen.com. The recipe was actually vegan so i made a few changes to make it vegetarian. Even though the cookies are not very photogenic, they taste just as great. 

Oatmeal chocolate chip cookies recipe:
Preparation time: 30min
Baking time: 12 min
Makes- approximately 2 dozen cookies


Ingredients:

All purpose flour or maida- 1/2 cup
Whole wheat flour- 1/2 cup
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp
Butter- 10tbsp
Brown sugar- 1 cup
Milk- 2-3tbsp
Vanilla essencce- 1/2tsp
Rolled oats- 1-1/4cup, finely powdered
Chocolate chips- 1 cup
Almonds- 3/4 cup finely chopped


Method:

  • In bowl, whisk together the butter and sugar till stiff and creamy
  • Add the vanilla essence and the milk and mix well and keep aside
  • In another bowl, sift the flours along with the salt, baking powder and the baking soda.
  • Add half the flour mixture to the butter and sugar mixture and mix well.
  • Then mix the rest of the rest of the flour and mix again.
  • Fold in the oats, chocolate chips and the almonds and mix to form a stiff dough.
  • Take small lime sized balls of the dough and shape them into cookies.
  • Place the cookies 2" apart on a baking tray lined with parchment paper and bake in a preheated oven at 180C for 12 min or till the under sides are brown. 
  • Cool the cookies for 5 min in the tray before transferring them to cool on a wire rack.


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