Tuesday, February 26, 2013

Black and white wednesday#72- Kidney beans

 Black and white Wednesday#72- Kidney Beans

This photograph is my contribution to Black and white Wednesday#73. A  culinary photo event that was created by Susan of the well seasoned cook, now organized by Cinzia of Cindystar, which is now hosted by Simona of briciole.

Tuesday, February 19, 2013

Broccoli, carrot and peas curry with coconut milk

I am  back with a recipe for a curry. This recipe has been in my drafts for over a fortnight now. I avoided posting this recipe because I did not find the pictures to be very satisfactory. But since I have been a bit busy with some odd jobs, I haven't been able to photograph anything I prepared. So now I have no other go but to post this.
This curry may not look very appealing to you in the photographs, but then looks can be deceptive. Can't they? This is one of those curries which was prepared without any recipe or forethought. I just had this broccoli and some coconut milk. So I add all the ingredients that I felt would complement these ingredients. I never thought that the curry would turn out so good. And I was pleasantly surprised when I tasted it That is when I decided to shoot it. But then it was already time for S's lunch so I just had to shoot quickly with whatever props I could lay my hands. So now you know why the pictures are so bad.
Now coming back to this dish, This is a very simple, everyday curry that can be easily prepared. IF you have the coconut milk on hand then this curry is a breeze to prepare. This dish tastes great with either rice or rotis. But I found that the curry was a little tastier with rice.
Broccoli, carrot and peas curry with coconut milk recipe:
Preparation time: 20min
Cooking time: 15mins
Serves- 4

Broccoli- 1 large head, separated into florets
Carrot- 1 large, peeled and chopped into 1" pieces
Peas- 1/2 cup
Onion- 1 med sized, finely chopped
Ginger- 1" piece, crushed into fine paste
Green chili- 1, slit
Turmeric- 1/4tsp
Red chili powder- 1/2tsp
Coriander seed powder- 1tsp
Garam masala- 1/4tso
Thick Coconut milk- 1/2 cup
Oil- 1 tbsp.
Cumin seeds- 1 tsp
Asafetida- A pinch
Salt to taste
Sugar- 1 tsp
Rice flour or corn starch- 1 tsp
Coriander leaves to garnish
  • Blanch the broccoli florets in hot water and keep aside.
  • Make a paste of the rice flour or corn starch with 2 tbsps. of water and set aside.
  • Heat oil in a thick bottomed pan and add the cumin seeds.
  • Once they turn brown, add the asafetida and fry for a few seconds.
  • Add the onion and the crushed ginger and fry till the raw smell goes and the onion turns pink.
  • Add the slit green chili, peas and carrots and fry till the vegetables are half cooked.
  • Add the turmeric, red chili powder, coriander seed powder, salt and sugar and sautĂ© the mixture for 3-4mins more.
  • Stir in the coconut milk and half a cup of water and cook covered for 5min.
  • Add the blanched broccoli and garam masala and cook for 2mins more till the vegetables are completely cooked and tender.
  • Stir in the garam masala and the rice flour or corn starch paste and cook for two more mins so that the mixture thickens.
  • Take off the heat and garnish with coriander leaves. Serve hot with rice or rotis.
This vegan curry is my contribution to Nancy's YBR for the month of Feb. event.


Saturday, February 16, 2013

Eggless brownies with nutella hot chocolate fudge sauce

Belated Valentines day wishes to all my friends. Hope you all had a wonderful time with your loved ones.
Today I bring to you a recipe for a baked goodie that is a cross between a cake and a cookie. Yes you are right. It is the super delicious Brownie. Actually, I never intended to make or bake anything for Valentines day. As S is away on work, I did not have any mood to celebrate Valentine's day. It was 10:30Pm on the 13th. Purvi and I were lazing on the carpet. I was going through the book marked recipes and Purvi was reading her picture book. I was going through this recipe from Radhika's blog. Purvi suddenly came up to me and said " Amma make this cake for me". I am not sure if it was the chocolate or Radhika's gorgeous pictures that made Purvi ask for them. And that was it. I just got up. Walked into the kitchen and started baking these delicious brownies. 
To tell you the truth, this is not the first time I baked these brownies. I had baked them twice earlier. Once was for a family get together and the second time was for Purvi's class Party. But baking this goodie this time was special. Because, Purvi was with me all through the time I was baking these. She was there helping me chop the nuts, handing over the ingredients, and constantly entertaining me with her non stop chatter. It was almost midnight by the time the brownies came out of the oven and She slept only after the tasting the it. After tasting, she told me it tasted like Galaxy chocolate. To me it was the best moment of my life.
Brownies can be served in many ways. You can just have it with milk, with cream or marzipan, Or with powdered sugar. But I like my brownie best with some vanilla ice cream and chocolate sauce. Like a a la mode. So on Valentines day, I made the sauce and even got some Vanilla ice cream. Purvi and I had lots of fun eating these brownies and licking the sauce off our fingers. Yes we did miss S terribly and we kept wishing that he was with us. But despite all the missing this was one of the best Valentine's day I ever had.
Except for two changes, I have followed Radhika's recipe to the T. The only changes I have made are, I have replaced melted chocolate with nutella and I have used almonds and cashews instead of walnuts. They did not make too much of a difference to the taste. The brownies, were fudgy, moist and perfect. Do give this brownie a try and I assure you. You will love it as much as we did.
Eggless brownies with nutella hot chocolate fudge sauce recipe:
Preparation time: 40min
Baking time- 20-30min
Makes- 9-12 pieces of brownies and half cup of fudge sauce
Ingredients for the brownies:
  • All purpose flour / Maida- 1 cup
  • Cocoa Powder -1/2 cup
  • Powdered Sugar-3/4 cup
  • Salt-1/4 tsp
  • Baking Soda-1 tsp
  • Oil-1/3 cup or 5 tbsp.
  • Milk-1 cup
  • Apple Cider Vinegar-1 tbsp
  • Instant Coffee Powder-2 tsp
  • Nutella- 1tbsp
  • Vanilla Extract- 1/4 tsp
  • A handful of almonds and cashews
For the nutella espresso hot chocolate fudge sauce:
  • Cooking chocolate chopped- 1/4cup
  • Cream- 1/3 cup
  • Nutella- 1/4cup
  • instant coffee powder- 2tsp
  • Vanilla essence- a few drops
  • Vanilla ice cream to serve
For the brownie:
  • Grease an 8" square pan with butter and keep aside
  • Mix the milk and the vinegar in a bowl and set aside for 10min.
  • Sift the flour, cocoa powder, baking soda and salt into large bowl. Mix in the powdered sugar and set aside.
  • In another bowl, mix the oil and nutella and beat well till well blended. Stir in the milk and vinegar mixture, along with the vanilla extract and mix well.
  • Add the flour mixture to the wet ingredients one cup at a time and mix well.
  • Pour the batter into the prepared pan and bake in a preheated oven at 180C for 20-25min or till a skewer comes out clean.
  • Allow the brownie to cool in the pan for 10min before transferring to a wire rack to cool.
  • Cut into squares and serve warm
For the nutella espresso hot chocolate fudge:
  • In a double boiler, melt the chocolate and cream till smooth. Stir in the nutella, coffee powder, and vanilla essence and mix till well blended.
  • Take off the heat and serve immediately.
To Serve:
  • Place a brownie on a plate and place a scoop of ice cream on the brownie and pour the fudge sauce over the ice cream and serve immediately.

Tuesday, February 12, 2013

Ginger and cardamom tea

Like most of the Kannadigas, I am a coffee lover. Everyday, I wake up completely only after I have a large cup of coffee. As a matter of fact, I firmly believe in the café coffee day caption- A lot can happen over coffee. Despite my undying love for coffee, every once in a while, I crave for the humble ginger tea. More so, since the past few days, when I was going around with a blocked nose and a sore throat. During those days, this beverage proved to be an elixir to my sore throat.
Since the season of winter is still going on, having ginger tea on a regular basis is on sure shot strategy to stay healthy. Ginger tea is one of the best beverages to have to prevent and cure colds and flus. Apart from this, ginger tea aides digestion and increases blood circulation. It is one of the most soothing and enjoyable winter drinks. The best part about humble chai is that, it can be made with the ingredients that is readily available and it can be made fast without any fuss.  A hot cup of tea along with some good day biscuits can warm up the coldest of winters. Ginger tea aka adrakwali chai is my go to drink during cold days. What's yours?
Ginger and cardamom tea recipe:
Preparation time : 5min
Cooking time: 5min
Serves- 2

Milk- 2cups
Tea leaves- 3tsp
Ginger- 1/2" piece
Cardamom- 3
Sugar- 2tsp or to taste

  • Crush the ginger and cardamom into a coarse paste in a mortar and pestle and set aside
  • Heat milk in a vessel. Once it starts to bubble, add the crushed ginger and cardamom and boil the mixture for two mins
  • Add the tea leaves and sugar and allow the mixture to simmer for 5min.
  • Strain the tea and discard the tea leaves, ginger and cardamom.
  • Serve hot with crackers or biscuits of your choice!!
This winter beverage is my entry to Sayantani;s lovely event and cuponation give away!!

Friday, February 8, 2013

Tortilla chips with red salsa

This post has been in my drafts for over a month now. I could not post then because of the vacation and it got delayed now because I am going around with this nasty cold. I really don't know if it just me or if it is the case of the bad viral flu that is going around the world over.
If you would have mentioned tortillas or salsa to me Six years back, I would have just seen the stars. But then thanks to blogging, I got exposed to a gamut of cuisines. The exposure has been so great that, there are hundreds of recipes that bookmarked and there are at least six recipe books relating to different cuisines.

Now coming back to tortillas, The first time I made these was for Purvi's Christmas Party. The teacher had asked me to send something savoury. "Why don't you send store brought potato wafers?" She had said. I knew that kids would love chips and wafers. But then sending store brought potato wafers would also mean that I would be feeding more than a dozen kids with junk. I couldn't let my kid or any other kid gorge on unhealthy stuff. Could I? That is when the idea of making tortilla chips with this red Salsa suddenly hit me.Yes, I know that tortilla chips are deep fried and it has refine flour in it. But then, Since it has the goodness of cornmeal and it is home made, I believe it is a notch healthier than store brought potato wafers.

However, it was different story when I actually started making the torilla chips. I did not have all the ingredients that was mentioned in the recipe. So I used whatever was available in the pantry. The combo proved to be a great hit and Purvi's teachers even asked me for the recipe. As for me, I have come to a conclusion that it is an awesome idea to stock up tortilla chips and salsa for those snack attacks. And why not?? Each time I make this,The kiddo's hands the plate back to me empty asking for a refill.
Tortilla chips with red salsa recipe:
Preparation time: 40min+standing time of 20min
Cooking time- 20min
Serves- 4

Ingredients for the tortilla chips:
Yellow corn meal- 1-1/2 cups
All purpose flour- 1 cup+ 2tbsp to dust
Salt- 1tsp
Paprika powder- 1tsp
Dried mixed herbs- 2tsp
Olive oil- 1tbsp
Warm water to knead the dough
Oil to deep fry

Ingredients for the Red Salsa:

Tomatoes- 4 large, chopped into large pieces
Onion-1, chopped into chunks
Garlic- 2 cloves
Paprika powder- 1 tsp
Jalapeno chili- 1, chopped fine
pepper- 1/4tsp
Salt to taste
Chopped coriander leaves- 1tbsp
Lime juice- 1tsp
Olive oil- 1tbsp

For the tortilla chips
  • In a large bowl, mix together the corn meal, all purpose flour, salt, paprika powder, dried mixed herbs and olive oil and mix well.
  • Add warm water gradually and mix into a soft pliable dough.
  • Allow the dough to rest for 15-20min. Divide the dough into six equal portions and roll into balls.
  • Dust the balls with flour and roll into a thin tortilla or chapathi of 6-8" in diameter.
  • Dry Roast the tortilla lightly on both sides and set aside. Repeat the same procedure with the remaining portions of the dough.
  • Stack the tortillas on top of each other and cut them into 8 portions.
  • Heat sufficient oil in a wok and deep fry the tortillas till golden brown.
  • Drain on an absorbent paper and set aside.
For the Salsa:
  • Assemble all the ingredients except the olive oil and coriander leaves in a blender jar and pulse the contents 5-6times. Take care not to blend the contents to a fine puree. The mixture should be chunky.
  • Heat the olive oil in a wok and tip the blended salsa into the oil. Fry the mixture for a minute and set aside to cool. Stir in the chopped coriander and serve with tortilla chips.
  • This recipe is my contribution to flavors of cuisine- Mexican cuisine which was started by Julie and which is guest hosted by Janet

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