Thursday, November 29, 2012

Ottada



Ottada

Ottada is rice parcels with a sweet coconut filling and is very similar to elaada.But what makes ottada special is that it has the smoky charred flavor of plantain leaves and is roasted on a hot griddle or a shallow clay pot. This also makes it a little crispy in the outside.You can make it with rice flour or with wheat flour and the filling can be either coconut and sugar or coconut with jaggery.As a kid the jaggery version was my favorite.

Ingredients
Rice Flour- 2 cups
Water- 1 1/2 cups
salt- 1/3 tsp
Sugar- 1 tsp
Coconut Oil - 2 tsp

For the filling
Grated coconut- 1 cup
Jaggery-  1/2 cup
Cardamon powder  - 1/3 tsp
banana leafs-for wrapping



Grate jaggery or powder it and mix with  coconut and cardamon powder and keep aside.

Boil one and one half cup of water along with salt and sugar. When it comes to a rolling boil add in the coconut oil.

Take the flour in a large bowl and make a well in the center. Gradually mix in the water little by little and mix with a wooden spoon and make a soft dough. When able to handle knead into a smooth dough and make small balls. If the dough is too thick sprinkle little more water and make it smooth and moistened .
Wash banana leaf and cut into small pieces. Grease it with a little of oil. Place dough in the center of the leaf and with your fingers slowly push and spread the dough on the leaf. Place spoon fulls of the coconut jaggery mixture and fold the leaf and press the edges of the leaf along with the banana leaf. Place it n a hot griddle or manchatti. Allow to cook on both sides. The leaves will brown up and when done the leaves will lift off easily and it will be slightly golden brown on the outer. Enjoy with tea.

Try this
Hope you will all enjoy..



Monday, November 26, 2012

Chicken Onion Pakoda



Chicken Onion Pakoda

Chicken onion pakoda/chicken fitters is spicy and yummy starter and is great for get-together's. It is crispy and deep fried snack with chicken and sliced onions.There are variety of pakoras and you can add any type of vegetables, but the plain onion pakora or onion bajji is my favorite.Adding chicken to usual onion pakoda makes it more delicious.You can also serve it as a tea time snack  with chutney,plain yogurt or ketchep.


Ingredients
Chicken- thinly sliced- 1 cup
Onion thinly sliced-2 cup
Ginger garlic paste- 1 tsp
Green chilly finely chopped- 2
Gram Flour- 1 cup
Rice flour- 1/3 cup
Chilly powder- 1 tsp
Gram Masala- 1/2 tsp
Turmeric powder- 1/3 tsp
Coarsely ground whole coriander- 1/2 tsp
Chopped coriander
Curry leaves - a few
salt to taste
lemon juice- 1 tsp
Oil for deep frying- 1 1/2 cup


Cut chicken into thin long peices. Marinate with turmeric powder, chopped green chilly,ginger garlic paste salt and lemon juice and keep aside for about an hour.
Into this add sliced onion and the rest of the ingredients except oil and mix well.
Do not add water,try to keep it thick. Sprinkle a few drops of water if you feel that flour, chicken and onion is not coming together. Drop spoon fulls in hot oil and fry in medium heat till crispy and golden brown.

Try this
Hope you will all enjoy!

Wednesday, November 21, 2012

Meringue Cookies



Meringue Cookies

Meringue cookies are crispy, light and is everyone's favorite. Kids will love this melt in mouth cookies.These are small mini versions and is raspberry flavored. There is no flour in this cookies and key ingredient here is egg whites and sugar and it is baked in a very low temperature so that the moisture of the egg whites dry out completely.

Recipe source from here

Ingredients
Egg whites-4
Raspberry essence- 1/2 tsp
Caster sugar-1 cup
Cream of tartar-1/4 tsp
vanilla essence a few drops
Permitted food color - 2 drops (optional)


Preheat oven to 200 degrees F and line baking sheet with parchment paper

In a large bowl beat egg whites till it is frothy. Add cream of tartar and beat till soft peaks are formed. Continue running the mixer and slowly add sugar one tsp at a time
Add food coloring and essence continuing beating until stiff peak form.

Transfer mixture to a pastry bag or large zip-top bag fitted with decorating tip. Pipe shapes on prepared baking sheet or just scoop spoonfuls and place on the baking sheet.

Bake for about one and half hours rotating once from front to back.They will become crispy and will be easily released form the parchment paper once done Turn off oven and slightly open door. Leave it there for about an hour.Take out from oven remove parchment paper from baking sheet and let meringues cool completely. Cover and store in room temperature.

Sending this to 60 Days to Christmas event




Try this..
Hope you will all enjoy..

Monday, November 19, 2012

Fried Chicken Biryani



Fried Chicken  Biryani

Today's recipe is yet another chicken biryani. I have already posted a Talasherry chicken Biryani and a Trivandrum style chicken biryani....so you may ask why another? This biryani is slightly different from the usual method,the chicken is first fried and them added to the masala. The first time I ate this biryani was at a function back home, it was a Trivandrum style biryani,but the frying took the  flavor and taste to a new level. I tried to recreate the same recipe here and my family enjoyed. Try this..you will love it.


Ingredients

To marinate the chicken
Chicken- 2 lb
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Ginger garlic paste- 1 1/2 tsp
Salt to taste
Lemon juice- 1/2 lemon

For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces

Cardamon-2

Ghee- 2 tsp
Few strands of saffron
Rose essence- 1 1/2 tsp
Salt to taste


For the chicken masala

Shallots- 1 cup (slightly crushed)
Onion- 1 medium (chopped)
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Tomato- 1 medium
Yogurt-2 tbs
Chilly powder- 1/2 tsp

Turmeric powder- 1/4 tsp
Masala Powder- see below*
Pepper powder- 1/3 tsp

Lemon juice- 1 lemon
Coriander leaves -a little


*Masala powder( to roast and grind)
Cinnamon- 1 piece, Cardamon-2, clove- 2-3
nutmeg- a small piece,star aniseed- 1
Cumin- a pinch,black cumin- a pinch
Fennel seeds- 1/2 tsp

For Garnish
Thinly sliced onion- 1
Cashew nuts- 10
Raisins- 15
Saffron a few strands soaked in 1/3 cup of warm milk

Coriander leaves and mint leaves chopped- 1/4 cup
Chopped pineapple-1/4 cup
Ghee - 2 tsp



To cook rice:
Heat ghee in a heavy bottom vessel and add whole spices and fry till there is a nice aroma. Add washed and strained rice and fry till the rice changes color and the ghee the fully coated all over the rice. Add 6 cups of water,salt and a few strands of saffron. Cook till water evaporates.Using a fork spread rice on a flat tray and sprinkle rose essence and allow to cool.

To fry the chicken:
Clean and cut chicken, marinate with the ingredients listed under 'to marinate the chicken' for about an hour. Heat one cup of oil and fry the chicken in medium heat till it is almost cooked and slightly browned up,but not crispy. Drain and keep aside.

For the masala: Prepare the masala simultaneously while you are  frying the chicken

Roast the whole masala listed under 'roast and grind'  blend into a fine powder

Heat oil in a pan and add the onion and shallots and saute till it changes color to golden brown. Add  ginger garlic past and the green chilly paste and saute till the raw flavor disappears. Add turmeric powder and tomatoes and fry till tomatoes become soft. Add chilly powder and fry for a minute and then mix in yogurt  Add the fried chicken and powdered garam masala cover and cook for four to five minute or till the masala is well coated over the chicken and switch off the flame.

Final garnish and layering:
Heat ghee in a pan and fry cashew nuts and raisins till slightly brown. Fry one medium thinly sliced onion till golden brown,drain and keep aside.
Finely chop coriander and mint leaves and keep aside.

In a heavy bottom pan place a layer of rice followed by a layer of chicken masala. Sprinkle a little of fried onion, chopped pineapple,cashew and raisins and a little of coriander leaves. Spread rice on top and then another layer of masala. Spread the final layer of rice and garnish with fried onions, chopped pineapple,coriander leaves and nuts. Sprinkle a few drops of lemon juice, a few drops of rose essence, a pinch of garam masala,soaked saffron and  one tsp of ghee. Cover tightly with a heavy lid and steam in a very low flame for about 15-20 minutes. Serve with raita and papadam.



Sending this to Amrita space  Sweet 'n' Savoury for the event Favorite Rice Recipes



Try this
Hope you will all enjoy

Thursday, November 15, 2012

Baking Partners challenge #4: Shaped Dinner Rolls- Knot, Clover Leaf and Kaiser Rolls



Shaped Dinner Rolls  : Knot Roll

 Baking Partners fourth challenge post- Shaped Dinner Rolls. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen.This months theme is very interesting and part of holiday meals. Thanksgiving is approaching and Swathi suggested 7 types of dinner rolls  and sent us recipes with both with eggs and the egg less version. I selected and tried three shapes: Knot Roll, Clover leaf and the Rosette/Kaiser Rolls.

For me this post was challenging as I have never baked dinner rolls and did not have a large mixer to knead the dough. So I tried the traditional kneading with hand method to knead the dough. I am so glad that I tried this recipe and it was real fun trying these different shapes.

Of these the clover leaf was the easiest  and even my kid had such fun helping me make balls :)The rosette was slightly confusing roll.  Rosette rolls looked pretty good after they were formed, but I was disappointed in my first attempt. The rose shape and the layering was less visible. I need to perfect my bread kneading and shaping technique. But for those of you who have never tried home made rolls, I would say there is nothing scary. These butter flavored soft dinner rolls is definitely worth a try, satisfying and fun to make.


Knot Rolls

Ingredients
Bread flour- 3 cups
Dry yeast- 1 1/2 tbs
Egg-1
Sugar- 1+ 1 1/2 tsp
Salt - 1 tsp
Butter- 2 tbs
Oil- 1 tbs
Warm water- 3/4 to 1 cup ( 110-115 degree)
Egg white-1
Sesame seeds- to sprinkle on top

Mix sugar in warm water and add in the yeast Let it rest for about 5-8 minutes till the yeast proofs.
In a large mixing bowl mix well bread flour and salt. Make a well in the center and add the yeast and water,one well beaten egg,melted butter,oil and using a spatula go round and round and mix well or add the flour in two additions to blend well and knead the dough. This blending and mixing will help creating the gluten.

Once it is all combined and workable take it out of the bowl and place on a floured or greased flat broad ( I used oil instead of flour to grease the working board).

Start  kneading the dough by first squashing it and then fold in ,use this stretch and fold in method to knead the dough for around 5 minutes. The dough should be soft to touch and should not be sticky or stiff.

Grease the bowl with oil and also brush the dough with oil.Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with little flour and put the dough on the flour. Gently punch down the air and slightly flatten it. But do not work much with your dough at this stage. It is now ready to be roll out and cut into desired shape and size.

To shape knot roll
Divide dough into equal portions, I got 16 equal sizes. Take one portion at a time and keep the remaining covered  prevent drying. Shape each portion into a 9-inch rope. Roll it down to flatten it,then roll the two side to make it thinner,so that you have a fat thick center and slightly tapering ends. Lay it over your finger and wrap the roll around the finger to form a loop ( shape rope into a knot) and push one end  up through the middle and tuck the second tail underneath. They is another method, shape into a thick 7 inch log,tie a knot and then press both the tail ends so that they come closer to the knot.
Place roll on a prepared greased pan or one lined with parchment paper. Brush with egg white and sprinkle sesame seeds.Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.


Clover Leaf Rolls


Ingredients
Bread flour- 2 1/2 cup
Dry Yeast-1 packet
Sugar- 3 tsp
Warm Milk- 1/2 cup
Salt- 1/2 tsp
Egg-1
Butter - 2 tbs
Clove powder- 1/3 tsp (optional)
Nutmeg- a pinch (optional)

melted butter - 2 tbs 

To mix the dough as above. Here I added yeast into warm milk. If you are adding clove and nutmeg add it to flour and mix and then add the wet ingredients

To shape the clover leaf 

Grease a muffin tin with cooking spray and set aside.
Cut dough into small equal sized balls and keep it covered
 Now take one ball and cut it again  into three portions. Roll each piece into a smooth ball, dip in melted butter. Place three such balls like a triangle in one cup of the muffin tin .
Repeat the same process with the rest of the balls.Let rise in a warm place until the rolls are double in size Bake in a 375-degree oven for about 10-12 minutes or until they are browned to your satisfaction


Rosette or Kaiser Rolls


The kaiser roll  has a very nice soft inside with a crisp, crusty exterior.  It is slightly confusing roll. In the picture above I tried two shapes first one with ends peeking through and brushed with a sweet honey butter and the second one ends pressed together underneath.

Ingredients 
Bread Flour- 3 cup
Warm Water- 1 cup
Instant non fat dry milk- 3 tbs
Butter- 1 tsp
Dry Yeast- 1 1/3 tbs
Sugar- 3 tsp
Oil- 3 tsp
Egg-1

Honey- 1 tsp
Butter- 1 tsp

Method to mix the dough check above

To shape Kaiser Roll
Divide the dough into equal sized pieces. Take one out and keep the rest covered. Roll into a 12 inch long rope. Tie into a loose knot at the center with two equal sized long tails. Take the left tail, slightly pull and bring it over the knot and push it down through the roll center and  loop the left tail around the circle  one more time. Tuck it into the roll center. Repeat with the other tail, again tucking the end into the center.


Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size Brush with egg white just before baking and bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter and honey while it is warm.

Try this
Hope you will all enjoy!

Monday, November 12, 2012

Boondi Ladoo and Happy Diwali



Boondi ladoo

Happy Diwali to all my friends and readers!Wish you all a happy and prosperous Diwali....a year filled with prosperity, success and joy!
I know every one are in a festive spirit and to celebrate Diwali I made these ladoos.Boodi ladoo is one of the most popular Indian sweet.It is part of temple poojas, festive occasions and a must for Indian weddings.  Boondi ladoo is one sweet that I never get tired of! Love this since childhood and I still enjoy this divine sweet. This is my first attempt to make them at home. For me the boondi making part was easy, but I guess shaping the ladoos needs more patience and practice. Try this for Diwali,you will surely love it.

Ingredients
Gram flour-1 1/2 cup
Salt -a pinch
Baking soda- a pinch
Water- approximately 3/4 cup

Syrup
Sugar- 2 1/2 cup
Water- 1 1/3 cup
Food color- a few drops(Optional)
Cardamon- 4-5
Clove crushed-2

Garnish
Ghee- 3 tbs
Cashew nut and raisins - a few
Kalkandu/rock candy- 2 tbs(optional)



Mix sugar and water and bring it to boil. Allow this to simmer and attain one thread consistency. Add food color,cardamon and crushed clove and keep this syrup warm.
Meanwhile sieve gram flour and mix salt,baking soda  and water. Add water little by little. It should not be too thick or too thin(running batter consistency).
Heat oil in a wide pan,approximately 3 cups. When the oil is hot take spoon fulls of batter and pour into a slotted spoon positioned just above the oil. Do not position it too high or the batter will not drop as small pearl round. Gently tap the slotted soon with you hands and the batter will drop through the holes of the laddle into the oil. Fry them till it is cooked and slightly golden and drain into paper towels. Continue to fry in batches.
Add these fried boondis into warm syrup and mix.
Heat ghee in a pan and fry raisins and cashew nuts and add this too along with rock candy. Allow this to cool a bit,take handfuls and shape into small balls.

Try this
Hope you will all enjoy!

Friday, November 9, 2012

Rasakalan



Rasakalan

Kalan is a very popular Kerala dish served with rice. The recipe today is a unique version called Rasa kalan.Rasa means tasty and as the name suggest it is a tasty kalan. Usually kalan is made with raw plantain and yam and is cooked in a spiced yogurt sauce. But in rasakalan it is a medley of different types of vegetables which brings a wonderful blend of flavors. This is a new recipe to me and when I read about this, I,found it very interesting and tried it for Onam sadhya this year. It was truly wonderful and my family enjoyed.The yogurt sauce is spiced with black pepper or dry red chilly and the tangyness is from yogurt and raw mango. Try this recipe,you will surely love it.

Recipe Source from here and here

Ingredients
Pumpkin, Cucumber, yam, Arvi (colacacia) Raw plantain cubed- 3 cup
Drumstick - 8-10 pieces
Green mango small- peeled and sliced- 1
Turmeric powder- 1/3 tsp
green chilly 2
Pepper powder- 1/3 tsp
Jaggery- a small piece
Salt to taste

To grind
Coconut- 1 cup
Dry red chilly - 1
Fenugreek seeds- 1/3

Curry leaves a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- a few
Coconut oil- 3 tsp
Sour curd- 2 1/2 cup



Cut vegetables into cubes and cook them all together along with turmeric powder, pepper powder,green chilly and salt. Add about 3/4 cup of water and cook. When it is cooked add the powdered jaggery and mix well.
Dry roast dry red chilly and fenugreek seed. When it cools down a bit blend it along with coconut into a fine paste.Add this to the cooked vegetables,mix and simmer for two minutes Add well beaten curd and allow the curry to warm up and switch off the flame.
Heat coconut oil and add mustard seeds and fenugreek seeds. When they splutter and dry red chilly and curry leaves and fry for a minute,pour this over the curry and cover with a tight lid till it is time to serve.

Try this
Hope you will all enjoy..

Tuesday, November 6, 2012

Beetroot Mushroom Cutlet



Beetroot Mushroom Cutlet

Today's recipe is a quick and delicious snack/appetizer....the good old favorite, vegetable cutlet with a twist. Cutlets are everyone's favorite and you get it everywhere in India.My  family enjoys vegetable cutlet,just as much as the love meat cutlet. Beetroot mushroom cutlet is one of our favorites. It has the beautiful color and the earthy sweetness of beetroot,the mild meaty taste of mushrooms and  aromatic spices. It is delectable and I am sure even non-vegetarians will find this interesting. Serve this with ketchep or with mint chutney and enjoy with a cup of tea.

Ingredients

Beetroot- 2 medium
Mushroom cleaned and chopped- 1 1/2 cup
Potato- 1 large
Onion- 1 meduim
Ginger-garlic paste- 1 1/3 tsp

Turmeric powder-a pinch
Chilly powder- 1/3 tsp
( according to spiciness you like)
Pepper powder-1/3 tsp
Garam masala-1/2 tsp
Coriander leaves chopped-a handful
lemon juice- 1/2 lemon
salt to taste
Egg white-2
Bread crumbs- 1 cup


 

Cook potato with the skin on,peel and mash and keep aside. Grate beet root or just pulse in a food processor and keep aside. Similarly clean and finely chop mushrooms

Heat one tsp of oil in pan and add onions and saute till onions are soft and changes color. Add ginger garlic paste and saute till the raw flavor disappears.
Add the grated beets and stir fry in medium high flame for about two to three minute. Next add the chopped mushroom and continue to fry. Continue sauteing till all the water from mushrooms evaporates.
Add the dry masala and the crumbled potatoes fry for one more minute and switch off the flame. Add chopped coriander leaves, salt and lemon juice. Combine every thing and make small balls. Flatten on your palm into patties.
In a separate bowl beat egg white till light and fluffy. Spread bread crumbs on a plate.Take each patties and dip in egg whites and then roll on the bread mixture and coat it evenly. Drop patties in hot oil and fry or shallow fry till both sides are evenly brown. Serve with tea.

Try this..
Hope you will all enjoy..


Monday, November 5, 2012

Pineapple Kesari




 Pineapple Kesari

Kesari is a very unique and popular sweet of South India with a soft melt in mouth texture.Adding fresh juicy pineapples makes it even more special. If you like the flavor of pineapple this sweet/dessert is irresistible. The chief ingredients are semolina/sooji,sugar and ghee.I first tasted pineapple kesari when I visited Udupi in Karnataka and fell in love with this. There it was served as a sweet for breakfast. Try this.you will surely love it.

Ingredients
Rava or Sooji- 1 cup
Chopped pineapple- 1 cup
Sugar- 2cup
Water- 2 cups
Warm Milk-1 cup
Ghee-4 tbs
Cardamon-6-8
few drops of food color
Raisins and cashew nuts- a few



Chop pineapple in small pieces and keep aside. In a pot bring water and milk to a boil.
In a heavy bottom pan heat one tsp of ghee and fry cashews till golden brown and raisins till they puff and keep aside.
In the same pan roast rava till it starts changing color to golden ,you can feel a nice roasted aroma. Remove and spread on a platter and allow to cool a bit.
Add the rest of the ghee into the pan and saute the pineapples and allow it to cook, stir fry continuously for about four to five minutes. Add half a cup of sugar and mix.Allow it to caramelize and saute till all the liquid is absorbed.
Pour in the warm milk and water and add food color and then slowly add in the rava. Spread out evenly. Mix well to avoid lumps and close lid just for a few seconds.Remove lid and  continuously stir till water evaporates and add sugar ,cardamon powder and a few drops the ghee. Stir till it the mixture leaves the edges of the pan like a halwa .Garnish with raisins.  Switch off the flame and close lid for a few more seconds.Grease plate with ghee and spread the mixture and let it get set and cool down and cut into desired shapes.


Try this..
Hope you will all enjoy.

Friday, November 2, 2012

Bread Upma



Bread Upma

Simple upma to use up all left over bread and  can be made in a jiffy. For me this is a quick snack,but you can serve it as breakfast.You can add any chopped vegetables to make it colorful and healthy. I had some left over minced stir fried chicken so I added that too.So it is that simple,all leftovers tossed together to make a quick delicious snack/brunch.

Ingredients
Bread- 8 slices
Onion- 1 medium
Ginger garlic paste- 1/2 tsp
Cashew nuts- 6-8
Tomato sauce- 11/2 tsp
Vegetables of your choice- 1/2 cup
(here I used green peas, crumbled potatoes
and left over mined chicken)
Turmeric powder- a pinch
Chilly powder- 1/3 tsp
Garam Masala- 1/3 tsp
Chopped coriander- a little
Lemon juice- a few drops
salt to taste


Cut bread into small cubes. Grease a fry pan with little ghee and slightly toast it till golden brown and set aside.
Heat oil in a pan and roast cashew nuts. Add chopped onions and saute till golden brown and then ginger garlic and saute till raw flavor disappears. Next add cooked vegetables,chilly powder,turmeric powder and garam masala and tomato sauce. Mix well and add the bread and toss. Sprinkle salt,chopped coriander and lemon juice and serve.

Try this..
Hope you will all enjoy.

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