October 29, 2014

Coconut Coriander Chutney



Ingredients

  • 1 Cup Grated Coconut (Fresh is preferable. Above picture is using desiccated)
  • 1 teaspoon of Jeera
  • Green Chilies (As per taste)
  • 1 Clove Garlic (Optional- I use garlic now, but this is completely optional. Earlier used to make without garlic)
  • 1/2 Cup of Corainder (optional again - But I like the taste and colour)
  • Salt as per taste

For tempering

  • 1 tablespoon Oil
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 2 Dried Red Chillies

Preparation    

  1. Put all the ingredients in a mixer and grind. Add 1 tablespoon of water at a time if required.
  2. Grind till a coarse consistency.
  3. Heat oil in a small kadai or pan. Once heated add the mustard seeds and curry leaves. 
  4. Once the mustard crackles add the Red chillies and now pour the mixture over the chutney and mix.
  5. Yummy and spicy chutney is ready.
  6. Serve it with Idli or Dosa.



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Idli


Ingredients


  • Idli Batter
  • Oil for greasing
  • Idli Stand
  • A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it)

Preparation

  1. Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
  2. Keep the water to boil.
  3. In the mean time grease the Idli Stand with little oil (just rub it with your fingers)
  4. With the help of a spoon fill the moulds of the Idli Stand.
  5. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  6. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
  7. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
  8. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  9. Remove them with the help of a spoon, they come out easily.
  10. Yummy Idli's are ready. Enjoy it with Coconut Corainder Chutney  and Sambar  or a simple doll-up of butter on top of it.


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October 22, 2014

No Ghee No Mawa Gajar Halwa

Simply devine. Just keep on eating :-). Eat it cold or hot, you will love it. What makes it different is that it does not contain a drop of Ghee. But it involves a lot of patience as the milk has to reduce on a slow flame.





Ingredients

  • 1 Kg Carrot Grated. (do not use a very fine grater as the gajar will be all mashed then)
  • 1 Ltr. Milk. (Alternatively can add Mawa -  But I always made with milk)
  • 1 Cup of Sugar (For more on the sweeter side, add 1/2 cup more)
  • 1.5 teaspoon of Cardamom powder
  • Chopped nuts (Almonds, Cashew, Pistachio)
  • Some nuts for garnish.
  • Heavy bottom pan

Preparation

There are 2 methods for this:

Method 1: (I used this method always, until I tried the 2nd method)
  1. Bring the milk to boil in a heavy bottom pan, stirring in between.
  2. Now add the gajar and let them cook together on a slow flame until almost all the milk gets evaporated.
  3. Now add the sugar, this will again make the mixture a little watery. Let it cook again until it is evaporated.
  4. Now add the Cardamom powder and nuts.
  5. Yummy Gajar Halwa is ready. Garnish with nuts and serve.
Method 2:
  1. Bring the milk to boil in a heavy bottom pan, stirring in between.
  2. Reduce the flame to slow and let the milk reduce to alteast half.
  3. In the mean time in a pan or a microwave cook the gajar. I used the microwave, on High,  I cooked the gajar for atleast 15-20 minutes. Stirring in between after every 5 minutes.
  4. The Gajar will be a little tender now. Add this to the milk mixture and allow it to cook on slow gas until the milk gets evaporated.
  5. Now add the sugar, this will again make the mixture a little watery. Let it cook again until it is evaporated.
  6. Now add the Cardamom powder and nuts.
  7. Yummy Gajar Halwa is ready. Garnish with nuts and serve.


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October 21, 2014

Namkeen Sev

Namkeen Sev is again my favourite tea time snacks. Simply dip it in tea and enjoy or put them in some chat to get that extra crunch. Can make thick or thin (Jada and Barik) sev variety. 



Ingredients

  • 500 gms Chickpea Flour (Besan)
  • 1.5 tablespoon of Oil
  • a pinch of baking soda (do not take more optional if in very less quantity)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • 1 teaspoon of Red chilly powder (or as per taste)
  • 1/2 teaspoon of Turmeric powder
  • Salt to taste
  • Water for kneading
  • Oil for frying.
  • Sev Press (Mould)

Preparation        

  1. Mix all the ingredients and make a dough so that the besan gets dissolved completely. IT should not be stiff nor should be watery. Something similar to very very thick yogurt (yogurt minus the water).
  2. Let it rest for at-least 30-40 minutes so that the besan absorbs water.
  3. Heat oil in a kadai. In the meantime grease the Sev press with oil.
  4. Once the oil is hot start making sev, by pressing it and moving it in circles from outside to inside so that it makes a mesh. Do not overlap too much as the sev might get stick or best keep on making a circle from outside to inside by trying not to overlap.  

  5. Cook on medium flame always.
  6. Let one side cook and then reverse it. Do not touch if you feel it has not cooked.
  7. Cook on both the sides until golden brown.
  8. Remove it in a strainer or on an absorbent paper. Once cooled crush them with you hand and store them in an airtight container. It's a fun way for children's to eat, if not crushed.
  9. Yummy Sev are ready. Store them in an airtight container. They stay fresh for atleast 15-20 days.



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October 20, 2014

Namkeen Matri

Namkeen Matri is my favourite tea time snacks and so is my family's. Simply dip it in tea and enjoy. Simply explore it by making it in different shapes like circle, karela , Flower etc. 

Did you try my other favourite tea time snacks Instant Rice Butter Chakli or Namkeen Sev

One can make the sweeter version too, but I simply prefer the namkeen.

Now this can be made in different variations with respect to the dough. Either completely with All purpose flour or a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is upto your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. 




Ingredients:


3 Cups of All purpose Flour
1 Cup Whole Wheat Flour
1/4 Cup Ghee (soften at room temperature)
1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
salt to taste
Water for kneading
Oil for frying.

Preparation:        

  1. Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.

  2. Heat oil in a kadai. While the oil is heating start making Matris atleast enough quantity for 1-2 frying rounds.
  3. For round matris: (Click here for detail step by step instructions) 
    1. Divide the dough into marble size balls.
    2. Roll the matri's around 1.5 inch in diameter
    3. Prick the matri's with a knife or a simple pin, so that they should not puff up while frying.
  4. For rectangular matris:
    1. Divide the dough equally around 2-2.5 inch diameter balls. 
    2. Roll out in the form of roti's. Thickness varies as per your taste. 
    3. If rolled out thin, matris will be more crispy.
    4. Cut using a cutter or a knife into squares or diamonds of around 1-2 cms. (I simply used my son's play dough cutter :-) ...washed it nicely and used it)
    5. If bigger squares prick them with a knife or a simple pin so that they do not puff up.
  5. In medium high heat put the matris and let it cook on slow gas. This is important or they might not cook properly.
  6. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  7. Store it in an airtight container. If stored properly they remain good for at least a month. 
  8. Enjoy it with a hot cup of Tea.



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Diwali Special (Snacks,Starters,Main Course,Desserts)







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October 17, 2014

Instant Rice Butter Chakli

Diwali is here and so are all my favorite dishes. But alas this time I am far away from my mother. Or else I simply help her in cooking all the delicacies or she simply sends me all the yummy snacks she makes and I simply indulge. But this time it was different She is in India and I am here. So I thought to make it this diwali for my family and friends.

Generally making chakli is a very long process. First you need to roast many different dals and things and then grind it in a mill and then make it. But this one is Simple and quick to make. No roasting, no grinding, no waiting, just knead it and make it. I made this type for the first time with recipe from my Mother. 



Ingredients

  • 500 gms Rice Flour
  • 125 gms Butter (I just used room temperature butter) (My mother uses fresh cream made at home from milk, I do not do it here hence I used butter) (Also next time I will take a little less quantity as the chakli's were too crispy - may be 100 gms.)
  • 1 teaspoon Haldi (Turmeric)
  • 1 teaspoon Red Chilly Powder
  • 2 teaspoon Ginger and Green Chilli Paste (Adrak Mirchi) (The paste should be fine else the chakli dough will not pass through)
  • 2 teaspoon sesame seeds til
  • 1 teaspoon roasted Cumin (Jeera) Powder
  • 1 teaspoon Cumin (Jeera)
  • Salt to taste
  • 1 - 1.5 cups of Normal Water for kneading
  • Oil for frying
  • Chakli Press(mould) for making chakli's

Preparation:        

  1. Mix all the ingredients and make a semi stiff dough using little by little water. Add the water slowly in steps. Do not add all the water at one go. We do not want the dough to be runny. The dough should be soft but not runny. Something similar to a chapati dough. (Forgot to take a photo, will definitely do it next time)
  2. Grease the chakli press (mould) with a little oil on the inside and also on the bottom plate. I followed this step every time I refilled it.
  3. Also when filling the mould at each step, take the appropriate quantity dough in your hand or in plate, take a few drops of water, or just immerse your fingers in water lightly and gently knead the dough. This makes the dough soft and elastic. (Can be done earlier also, but I found this helps)
  4. Heat oil in a kadai. While the oil is heating start making Chaklis. Remember to follow steps 2 and 3. 
  5. When starting of the chakli, start making the circles closely, do not make it too far, or else your chakli will break in oil. 
  6. When completing any chakli at the end pinch it lightly to seal it so that it does not open.
  7. Make atleast 2-3 batches (In one batch atleast 8-10 or depending on the quantity of your oil and size of pan) or else it becomes difficult to make and fry at the same time. Do not over crowd the pan/Kadai, it will not cook properly.
  8. When Chakli's are first immersed in oil, the oil should be hot (high flame - but also pay attention as they cook very fast, we do not have to burn it, so adjust the flame to medium-high or high). If not, your chakli might break. Once you have added all the chakli's switch the flame to medium. This helps in cooking the chakli.
  9. Do not touch the chakli before you see the bubbles in the oil settling a little. A general rule is if you feel that one side is cooked then turn, before that do not touch the chakli as they are soft and might break. (This might take 4-6 minutes)
  10. Then turn and cook on the other side. (again for 4-6 minutes) or until brown on both sides.
  11. Yummy chakli's are ready. Store in an air tight container.

Note: Now for all the masala's I added it approximately, but still I tried to list it down based on spoon measurements. One can adjust it according to taste.




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