Thứ Sáu, 31 tháng 12, 2010

Best of 2010 and Welcome 2011!!!!

Hi Friends- its that time of the year again. As corny as it may sound, 2010 went by in a flash. When I sit back to think about the details, a lot happened this year but still it feels like it was only yesterday we were welcoming '09 in our lives.
Well one eventful thing in my life for sure was the fact that I started this blog of mine. This blog has very quickly evolved from being another blog to the very passion of my life. So I thought it will be only suited to post this year's round up in terms of the popular dishes so far.
A few other things I believe are worth mentioning that I consider achievements for myself and my blog. In five short months my blog reached 100 posts, over 200 people that like and follow my blog, well over a 100,000 page views, 3 successful event, several beautiful awards and of course all those nice words of encouragement in the form of your comments and compliments from those who had a chance to attempt some of my recipes.
So here is the summary of 2010 by way of 11 of my personal favorite recipes and 11 recipes that you my visitors have liked the most.

Here's wishing you a very HAPPY NEW YEAR! May 2011 bring you all the happiness and your wishes come true. See you in the new year with more fun and food.
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Keema Mattar Samosa

Wishing Everyone HAPPY NEW YEAR 2011
Wheat Spring Roll Pastry Sheets
1 Medium Onion (Finely Chopped)
1/2 Cup Green Peas (Cooked)
4 Green Chillies (Finely Chopped)
150 Grams Lamb Meat
1/2 Tsp Chilly powder
1 Tbsp Coriander powder
1/4 Tsp Turmeric powder
1 Tbsp Garam Masala
1 Tbsp Ginger & Garlic paste
1/2 Tsp Lime Juice
1/2 Cup Water
1 Tbsp Finely Chopped Coriander leafs
1 Tbsp Clarified Butter or Dalda
1 Tbsp Oil
Salt to taste.

Lets Prepare: 
  • Boil 1cup water add 1/4 tsp salt. add the peas to boiling water cook till well done.
  • Heat oil and clarified butter in a wok add the ginger and garlic paste to the hot oil and fry till raw flavor has gone tip in the onions fry till transparent tip in the dry masala's chilly powder,coriander powder,turmeric powder and the garam masala fry well tip in the meat fry well for 2 mins add 1/2 cup  water and salt as per taste cover and cook the meat till half way done.tip in the green peas coriander leafs and lime juice and fry well cover for 2 more mins till everything combines.
  • Make sure keema filling should not have any moisture it should be dry and moist when tasted.
  • Cut the spring roll sheet into half . spoon out 1tbsp keema to one end of the spring roll sheet fold the samosa as shown in the diagram.
  • We will have to follow the same method and layer the pastry sheet twice or thrice to form perfect looking triangle samosa. since the pastry sheet is thin we need to layer and fold twice. 
  • Once the samosa is folded seal the edges using lukewarm water.
  • Heat oil in a wok to fry the samosa's once the oil is hot place the flame to medium heat gently slide the samosa in the hot oil and fry till golden brown drain the oil from the samosa and serve hot with pudina chutney ...Enjoy...:)

Set backs & Tips:
I must caution people when using spring roll pastry for samosa. its a very thin sheet of pastry the samosa is really crunchy many people wont like that crunch in the samosa. 

though its easy to use spring roll pastry for samosa it has its own set backs we have to layer the pastry sheet atleast twice or thrice to achieve a perfect looking triangle.

the pastry sheet is really thin and also takes great deal of patience in folding the samosa out we cannot rush and fold the samosa's since the pastry sheet is very delicate.

It is a bit on the oily side. 

You can use egg or corn starch to seal the edges instead of water.

We enjoy these samosa during winter or rainy season my granny and mom always used to make them for tea. My dad enjoys these samosas with whiskey or beer thats all he needs he will be in the 9th cloud with his stack of old music on his headphones...:) I love to watch people who enjoy food and music...when you see people enjoying your food thats the ultimate satisfaction i can say there are few moments in life money cant buy...start cooking share it with friends and family and enjoy...:)

Do watch my demo video for keema mattar samosa ...:)

Thứ Ba, 28 tháng 12, 2010

Coconut rice

If you saw my Yogurt Vadai post from a couple of weeks ago, you will know about the my cool new possession, my new cookbook 'Dakshin'. From the different recipes that I had bookmarked and in keeping with my promise, here's another one of my favorite ones from the book.
I'd heard about this rice a lot. At first it didn't seem like a big deal, after all it was rice mixed with shredded coconut. However, I wanted to make it the authentic way so I followed the recipe and let me tell you, when done right, it is far more than just coconut mixed with rice. Also, it is a perfect way to use the leftover rice with a very quick yet elegant makeover.
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Thứ Hai, 27 tháng 12, 2010

Upside Down Banana Coconut Cake (Eggless)

I will start this post with an apology for my regular visitors. If you have noticed me not being very regular with my posts and feedback in the last few days, I sincerely apologize as during the holiday season family and visitors are getting a larger share of my day. Regardless, I am having fun and here's wishing you all a very very happy holidays!!

 Now to the post. I am personally not a big fan of ripe bananas as a fruit but it still is a regular in our house as hubby and my little daughter eat it practically every day for breakfast. I do however like them in breads and other baked stuff. I do bake a few different types of banana based breads and muffins but this time around this upside down cake caught my fancy. Now me being who I am, I had to make it as soon as I thought of it. Had the bananas, flour and other stuff. Just one problem, when baking egg less, I normally use either sour cream or buttermilk as a replacement. This time I had neither. That is when creativity kicked in I figured I'd try using some coconut milk instead. I had half a can left over (lucky for hubby or I would've made him drive up to the store :) Not sure whether the coconut milk did anything to make the cake light but it sure did add that nice creamy coconut flavor and yes the cake came out nice and light too.
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Mini Moong Dal Samosa

1/3 Cup Moong Dal / Split Mung beans
1/2 Cup All purpose flour / Maida
1/4 Cup Whole wheat flour
1 Tbsp Coriander Seeds
1/4 Tsp Ajowain / Carom seeds powder 
1 Tbsp Red Chilly powder
1/2 Tsp Cumin powder
1/2 Dried Mango powder/ Amchur powder
1 Pinch Asafoetida
1 Tbsp Clarified butter
1 Tbsp Sugar
Oil for frying
Salt to taste.

First Step:
Wash the dal thrice and soak in water for 4 to 5 hours.
Second Step:
After the dal has soaked drain the water and add the dal to the mixer jar grind to coarse paste with out adding water reserve in a bowl.
Third Step:
In a large bowl add maida, wheat flour, carom seed powder, butter and salt mix well sprinkle water little by little and kneed to a tight dough cover and allow the dough to rest for 1 hour.
Fourth Step:
In a fry pan dry roast the coriander seeds for a minute reserve in a plate and allow to cool  crush the seeds using mortar and pestle.
Lets prepare:
  • Heat a wok add 1 1/2 tbsp of oil add 1pinch of asfoetida to the oil followed by the chilly powder cumin powder and mango powder fry the masala a bit tip in the dal add salt as per taste and fry the dal a bit.
  • After the dal has fried for 5 mins add 1 cup water mix all the ingredients cover and allow the dal to cook.
  • If there is moisture left in the cooked dal place the dal on medium heat allow the dal to go dry totally there should not be any moisture in the dal allow the dal to cool.
  • In a mixer jar add the dal and sugar and grind the mixture again.
  • Make roundels out of the dough roll out the dough and use a round cutter to cut into perfect rounds.
  • Cut the round into semi circle and fold the dough as per the shown diagram for filling.
  •  Once you follow the diagram you will have a conical shape and enough space to fill the filling in the middle.
  • After filling pinch the edges to seal all gaps.
  • Heat oil in a wok for fry slide the prepared samosa in the oil and fry gently till golden brown drain the oil allow to cool and store in a airtight container.
  • Serve these samosa for tea or coffee...Enjoy...:)

I love dal samosa's each and every time i shop i'm sure to pick some ready to eat dal samosa from any sweet shop or super market.

When i was at home i experimented with the filling since i dont have the recipe for it i followed few blogs but failed the filling was not the same as store it was then i got few samosas from store a literally sat for 1 hour tasting the ingredients they have added jotted down all the ingredients and started to prepare the first attempt was okay very close to the store made filling the second attempt was a success and pure luck i got it right and was jumping with mom and dad thought I've gone crazy...but its only me who knows what it took to get the samosa filling right.

I'm yet to perfect the skin for the samosa experiment is on I'm sure to get it right. Try to fry the samosa on medium flame the outer cover will remain crispy for a week.

These samosa can be stored in airtight container for a week people who want to store these for more than a week can add citric acid to the filling.  

Its better you try this recipe if your on a long leave.

make these samosa in large batches its not worth preparing just 6 I've given measure for about 10 try to prepare atleast 30 to 40 in a batch.

These samosa will be a hit in any party can be prepared a week ahead of the party and stored.

This recipe is time consuming and really laborious one must have time and patience to prepare this recipe i was tired by the end of the recipe preparation i did not expect it to be so tough simple stuff gosh so much of work.

I've done a detail recipe video for this recipe do look into...Enjoy...:)

Thứ Tư, 22 tháng 12, 2010

Green Chilly Mutton Briyani

1 Kilo Lamb meat ( Curry Cut)
3 Cups Basmati Rice
2 Large Onions (Sliced)
2 Tbsp Turmeric powder
2 Inch Pieces Cinnamon
1 Star anise
4 Cloves
6 Pods Cardamom
1 Bayleaf
1 Fist full Coriander leafs
1 Fist full Mint
1 Lime
1 1/2 Cup Milk
1/2 Cup Yogurt
3 1/2 Cups Water
2 Tbsp Clarified butter
3 Tbsp Oil

Please follow the steps shown in the video will be posting my updated version of the same recipe soon...

For Masala:
2 Tbsp Garlic
2 Tbsp Ginger
4 Tbsp Green Chilly
1 Tsp Fennel Seeds
1 Inch Cinnamon
3 Cloves
3 Pods Cardamom
1/2 Tsp Pepper corns
1/2 Bay leaf

First Step:
Marinate the meat with yogurt and turmeric message the ingredients well in the meat and allow to marinate in room temp  for 1 hour.

Second Step:

Heat a wok with 1 tsp of oil and fry the ginger and garlic first tip in the cinnamon, cardamom, cloves, pepper corns, and bayleaf fry for a sec tip in the chillies and fennel seeds fry for a minute a switch the flame off allow the ingredients to cool.

Add the ingredients to a mixer jar and grind to a paste with out adding water..

we can use this masala for so many recipes its a versatile masala used in most of my mothers recipes we can preserve this masala in a box and refrigerate for 2 week the frying helps the masala to preserve for a long time.
Lets Prepare:
We used a 3 liter medium pressure cooker to cook the meat in medium size cooker helps the meat to cook fast.

Heat a pressure cooker and add 2 clove 1 inch piece of cinnamon 2 cardamom pods and tip in the marinated meat add 2 tbsp of the masala and salt and allow the meat to sweat down a bit on a medium flame once the moisture has evaporated a bit add 1 cup of water and cover allow the pressure to build and add the whistle and cook the meat for 5 to 6 whistles till the meat is fork tender and reserve the meat stock in a bowl separating the meat. the meat stock will be used in the briyani.

We used a 7 liter cooker to combine the cooked meat and rice to prepare mouth watering briyani.

Wash the rice twice and soak 10 minutes.

Heat the pressure cooker tip in the oil and clarified butter tip in the rest of the spices cinnamon, cardamom, cloves star anise and bay-leaf fry a bit tip in the onion and chillies fry till light golden brown tip in the masala and fry tip in the rice fry a bit now measure the water, reserved stock and milk leveling to 4 1/2 cups of liquid add the liquid to the rice add 1 tbsp of salt mix well add the reserved meat mix well bring to a boil and add the mint and coriander and squeeze in few drops of lime mix well cover and allow the pressure to bulid before placing the the whistle and cook for 4 minutes allow the pressure to settle before opening the lid.
gently open the lid and squeeze in few more drops of lime mix well serve hot with lime pickle , boiled eggs, raita and lime wedge...Enjoy...:)

People who love hot and spicy food will enjoy this is really famous for this briyani recipe entire family and friends have tasted this unique recipe and have appreciated her for such a nice soul food Mom never lets us down every time she prepares this recipe the taste doubles we enjoy her magical briyani this time few of my friends visited us from the united states they were surprised a bit when they tasted this recipe it was a unique recipe for them they enjoy so much...:) and I wanted to share this recipe with my blog friends as well do try this recipe adjusting the spice and quantity as per your requirement and share this recipe with friends for holidays and enjoy. this recipe took us 1 hour to prepare worth all the efforts and serves a group of 6.

Thứ Hai, 20 tháng 12, 2010

Methi - Paneer Biryani

Apparently fresh green Methi (fenugreek) leaves and I have a special relationship. Whenever I see a good fresh bunch at any grocery store, I always always buy. I buy as much as I can cook over the next several days without any of it going to waste. A couple of days ago I got two big 'ol bunches from our local Indian grocery store and have made a few things with it since. Here's the first and my favorite. 
The Biryani probably needs little introduction. What especially charms me is its versatility in the different variations you can make it in. This version with methi leaves gives the already exotic dish that extra flavor that combined with the slight sweetness of paneer and the texture of each individual grain of rice just gives a burst of flavors in your mouth.
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Chủ Nhật, 19 tháng 12, 2010

Paneer Kheer (Cottage Cheese Pudding)

2 Tbsp Chopped Almonds
2 Tbsp Chopped Cashew Nuts
1 Tbsp Chironji (Saara paruppu)
1 Tbsp Melon Seeds
1 Tbsp Chopped Pista
1 Tbsp Golden Raisins
4 Tbsp Sugar
1 Tbsp Milk Powder
1 Tbsp Corn Starch
100 Grams Cottage Cheese (Paneer)
1/2 Liter Milk
2 Drops Rose water
1 Pinch Orange food color
2 Pods Cardamom
Lets Prepare:
  1. Using a Cheese grater grate the cheese.
  2. Boil the milk on medium flame add sugar cardamom and milk powder to the boiling milk and stir well once the milk has reduced a bit bring the flame to low.
  3. Dissolve the corn starch with 1 tbsp water.
  4. Add the corn starch to the boiling milk and keep stirring add the food color and stir well tip in the cottage cheese and keep stirring add the rose water and chopped nuts stir well bring to a boil in 2mins and switch the flame off. allow to cool in room temperature before refrigeration. 
  5. Cover and refrigerate for 1 hour garnish with almonds and cashews serve chilled...Enjoy...:)

   My friend pinky shared this recipe with us 15 years ago gosh time has just pasted so fast i remember pinky getting me this kheer...thanks for the recipe pinky where ever you are we will always love you hope you get to see my blog and video...we miss you....:)

I've Done Detail Video Demo For The Recipe...Watch And Enjoy...:)

Thứ Bảy, 18 tháng 12, 2010

Mixed Vegetable Bonda

I've done a detail demo video for this recipe do look into the video at the bottom of the page and post your comments if your a youtube user do subscribe to my channel @ Viduoo9 its free...Enjoy:)
1/3 Cup Steamed Vegetables-Carrots,Beetroot,Green peas,Green Beans
2 Large Boiled Potatoes
1 Tbsp Ginger & Garlic Paste
1 Tbsp Green Chilly Paste
1 Medium Onion (Finely Chopped)
1/4 Tsp Turmeric powder
1/2 Kitchen King masala 
1 Pinch Asafoetida
1/4 Tsp Baking Soda
1/2 Tsp Red Chilly Powder
1 Cup Besan Flour (Chick pea flour)
3-4 Tbsp Rice Flour
Oil For Frying 
Salt to Taste.

To Prepare:
  • Use Steam vegetables to save time....i used leftover steamed veg from lunch...
  • Heat a kadai and add 2 tbsp of oil fry the ginger and garlic paste first tip in the onion fry well add the chilly paste and fry for 2 mins tip in the turmeric powder and kitchen king masala fry well tip in the vegetables fry well add the boiled potato and add salt as per taste and mix well and allow to cool .
  • In a bowl add the rice flour and gram flour(besan) add the chilly powder asafoetida salt and baking soda mix all the dry ingredients first and water slowly and mix to a thick pancake batter mix the batter should coat your finger and should not be runny.
  • Heat oil for frying in a kadai on medium flame and form small roundels out of the vegetables dip in the batter and slowly slide into the hot oil slowly fry the bonda drain the oil on a paper towel...serve hot with mint chutney and honey dip...Enjoy...:)

When i was a kid mom always used to prepare these bonda for tea time everyone at home enjoyed this wonderful snack you can prepare this recipe even with potato and green peas very tasty and quit an enjoyable recipe after a hard days work do try this recipe and post your comments...:)
  • I did few mistakes in this recipe I added cornflakes powder to the batter please do not experiment with the batter as the consistence and texture varies a lot.
  • I should have added more potatoes to the vegetables masala.
My Recipe Demo In English...Enjoy...:)

Thứ Tư, 15 tháng 12, 2010

Vanjaram Tava Fry (Seer fish fry)

1 Kilo Seer Fish
5 to 8 Tbsp Red Chilly Powder
1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
1 Tbsp Turmeric Powder
2 Tbsp Tomato Ketchup 
1/3 Cup Vinegar 
1/2 Lime juice
Salt to taste
Oil for frying.

Lets Prepare:
  1. Wash the fish twice clean all the guts if any left in the fish squeeze lime juice and  little salt on the fish and wash the fish twice again drain all the water pat dry with a kitchen towel and reserve in a plate. if you do not have fresh lime at home then wash fish with vinegar and salt this way of cleaning helps to remove any fish smell.
  2. In a bowl add the chilly powder, turmeric powder, ketchup, pepper powder, salt and mix with only vinegar do not add water instead of vinegar you can add tamarind water.
  3. Apply the masala paste on the fish cover and marinate for 3 hours for best result allow to marinate for 5 hours in the fridge.
  4. Get the fish to room temp before frying.
  5. Heat a tava or any iron skillet add 4 tbsp of oil and shallow fry the fish till both sides turn golden brown in color. while cooking cook the fish on low flame and flip the fish real gentle to turn sides and roast till well done...Garnish with lime wedges and mint and serve with radish chutney...Enjoy...:)
Best served with hot sambar, rasam and steamed rice...i cant explain the taste simply super...:)

I've also done detail demo video on you tube do watch and enjoy...:)

Aloo Bhaji/bhunjiya and Ajwain Paratha

After a dash of the exotic, its time to have something that is closer to home and to the heart... and when you talk about close to home you often think of simple things that mom made that you enjoyed growing up.
You may find this a little unusual but the thought of this dish puts me on a train with my family... the train speeding through the country and I find myself sitting on the lower berth (after of course having fought with my brother for the window seat) with my gaze fixed outside staring at the lush green crop fields that race past us and the warm yet cool breeze rushing in as we wait for the train to take us to our destination... then you are suddenly pulled out of the trance by the loud sound of your name... thats mom demanding we get together as it was lunch time... and there it is... she opens her tote bag and pulls out a couple of boxes. Wrapped in tinfoil in those boxes are these wonderful flat breads and the awesome dry potato curry. The already beautiful breeze is now filled with the wonderful aroma of the roasted fennel and carom seeds from the bread and the potatoes.
Mom almost always made these as lunch and as dinner when we traveled. She claimed they stayed nice and fresh even after being packed for several hours... and fresh they were... gone in minutes. Of course I didn't think much of it those days... after all that was mom and this is what she always made, right? ... aah... the things we take for granted...
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Thứ Hai, 13 tháng 12, 2010

Mullangi / Radish Chutney

1 Medium Radish (peeled and cut into tiny pieces)
1 Fist Full Mint Leafs
1 Fist Full Coriander Leafs
1 Fist Full Curry Leafs
1/3 Cup Yogurt
3 Pods Garlic
1/2 Inch Ginger
1 Tbsp Cumin
2 Green Chillies
1 Tbsp Salt
1 Tsp Lime Juice

Lets Prepare:
In a mixer blender we need to add the above ingredients adding very little water to grind into a smooth paste and we can serve this super simple chutney with any kebabs or fish fry its so simple even a 3year old can prepare this chutney in no time just kidding try this recipe and post your comments...Enjoy...:)

I Love Love Love this Chutney its simple, easy, super tasty and very affordable for a lazy goose like who enjoy barbeque's or any grills will 100% enjoy this chutney as dip for their kebabs and grills. I've once had this chutney as dip for toast trust me i enjoyed every bit of that toast i can practically use this dip for any chips...wafers...grills I've tried this chutney out with several options :P thank god it works...:P. E Chutney Recipe Try Maadi Simply Maaja Maadi I say...:P

Apple Juice My Way*****

2 Medium Apples
10 Mint Leafs
3 to 4 Tbsp Sugar or any Diet Sugar
1/2 Inch Piece Ginger
1 Tsp Cumin Powder
1/2 Lime Juice
1 Pinch Salt

Lets Partey:
In a juice blender add the apples, mint leafs, sugar, ginger, salt and 1/2 tsp cumin add water and blend well check for sugar and add if needed add the lime juice and mix well pour the juice in a tall tumbler with or without ice and sprinkle a bit of cumin powder and garnish with a sprig of mint...Enjoy...:)

I enjoy this juice when ever apples are in season everyone at home loves this juice this recipe was and is a winner in all the parties we had...apples have vitamin A its good for your liver and balder the mint, cumin and ginger helps in digestion which is really good to have before or after meal this juice can be enjoyed with out ice so simple but packet with whole bunch of flavor's you can substitute the sugar by adding honey...share this recipe with your friends and family they will love it for sure...:)

I've Done a detail recipe On my Youtube Channel watch and Enjoy...:)