Thursday, July 28, 2011

Ulunthu Vadai

I love Ulunthu vadai, DH does not like this snack at all! Sambar vada and Thayir vada both are my all time favourite, but after marriage i've prepared it ONLY a couple of times!

1st time i was using a mixie to grind the dhal, the result was a watery batter!! Kept on adding all purpose flour to get the correct consistency, and somehow managed to make it..Second time was another comedy! Was having some extra urad dhal batter while making the idli batter, and tried making vadas, and they literally drank the oil!! Squeezed out the oil and finished it off! ;) ;)

This is the 3rd attempt..this time also I was not planning to make vada at all! Was grinding the batter for idli, and urad dhal batter was more than enough!! I took some of the batter and refrigerated it. After watching a heart breaking FIFA food ball match, we both were little upset. Hubby dear wanted some snack to change the mood, Successfully I started preparing the vada! :)

Urad dhal batter was still little watery, so added 2 tablespoons of rice flour, 2 green chillies and little onion, curry leaves and coconut, pepper corns and salt.

The oil was getting heated on low heat, I tried to make the vada's on a plastic sheet..Managed to make 2-3 vadas, but after that I lost my patience and just dropped them in oil! ;)

We had it with spicy kara chutney and tea. Besides the shape the taste was so good, and guess what?!! DH started liking Ulunthu vadai! :) Hopefully next time i will make the perfect vadai's!

So ladies,this is not a recipe..just an experience!! Better don't try to follow this recipe! ;) ;)
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Tuesday, July 26, 2011

Bread Rolls

Ingredients
Bread-4 slices
Potato Masala(Recipe follows)-1/2cup
Tomato Ketch-up
Mozzarella Cheese-1/4cup
Olive oil-1tablespoon


Method

Trim the edges of the bread slices, stack them as shown in the picture below, roll them lightly with the rolling pin.

Apply a thin coating of ketch-up, spread the masala evenly and top it with cheese.

Carefully roll the breads, wrap it in a plastic wrap and refrigerate it for an hour.

Preheat the oven to 400F, the rolled bread into slices, brush with olive oil, arrange them on baking tray, bake it for 10-15 minutes.

Crispy bread rolls are ready to eat. Serve hot!

I was making them in a hurry, so did it with single slices, rolled it and baked it for a quick breakfast, that was quick n simple!

Got the idea from Uma's blog..check her version of bread rolls here. Thanks for the recipe Uma!


Potato Masala
Ingredients
Boiled potato-2
Boiled veggies(carrot-beans-peas)-1/4cup
Onion-1
G.chilly-2
Few broken walnuts
Few curry leaves and Cilantro
Garam masala-1/4teaspoon
Cumin seed-1/2teaspoon
Oil
Salt
Method
Heat oil in a kadai,make the tempering with cumin seeds. Then add chopped onions,g.chilly and curry leaves and walnut. Sauté till the onions become transparent.

Add the veggies, and mashed potatoes with enough salt. cook on low heat for a few minutes. Add the garam masala, garnish with cilantro and put off the stove.

Linking this to DD's Quick n Easy Recipes & Healthy Snack Recipes events.

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Friday, July 22, 2011

Vermicelli Adai / Semia Adai

Ingredients
Cooked vermicelli -1cup
Rice flour-2 tablespoons
Curd -1/2cup
Onion-1
Green Chillies-2
Salt
Few curry leaves and cilantro

Method
Combine all the ingredients in a bowl.

Make into a thick batter.

Heat a griddle on low heat, pour the batter into a thick circle and sprinkle some oil.

Flip it over and cook till the other side turns golden colour.

Tasty vermicelli adai is ready. Serve it with your choice of chutney /pickle.

Was having some left over cooked semia, and wanted to try something other than the regular upma, ended up making this! :)

Now it looks like I have to make this dish more often! ;)
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Monday, July 18, 2011

Potato Kurma


Ingredients
Boiled Potatoes-2
Onion-1
Tomato(small)-1
Green Chilly- 5 (adjust to your spice level)
Garlic-3 cloves
Few curry leaves and Cilantro
Mustard seeds-1/2teaspoon
Salt
Oil


To Grind
Fennel Seeds-1teaspoon
Cashew-5
Grated Coconut-2 tablespoons


Method
Chop the onion-g.chilly-garlic into thin slices. Chop the tomato finely.
Grind the items given under "to grind" to a fine paste with little water.
Heat oil in a kadai, make the tempering with mustard seeds followed by chopped onion-g.chilly-garlic and curry leaves. Sauté the onions till it becomes transparent, then add the tomatoes and cook for a few minutes.
Add the coconut-cashew-fennal seed paste with enough water and bring it to boil.
Mash the boiled potato into small chunks, add it into the kurma and reduce the flame to low.
Cook for 5-6 minutes on low heat, garnish with cilantro and put off the stove.
Potato kurma is ready!

This kurma goes well with Roti's and Poori's! I had this in one of my friend's house, got the recipe from her and tried it. :)

Sending this recipe to the following events..

1.Radhika's "lets cook series # 6- Subzis for Rotis" event happening @ Tickling Palates.

2.DD's Quick n Easy Recipes event happening @ Food Blog News. Click here to see the collection of the quick n n easy recipes.

Do check both of their blogs..you can find lot of yummy and delicious recipes! :)
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Thursday, July 14, 2011

Cinnamon Buns

Ingredients
All purpose flour/Maida -2 cups
Rapid rise Instant Yeast -1 teaspoon
Cinnamon Powder-1teaspoon +2 tablespoons
Sugar-1/4cup + 1 teaspoon
Salt-1/4teaspoon
Butter-1tablespoon
Milk-1/2cup
Egg-1
(Butter-milk-egg in Room temperature)
Ghee-1tablespoon


Method
Dissolve Yeast with a teaspoon of sugar and salt in Luke warm water . Keep it aside for 10 minutes.

Heat the milk in microwave for a minute with butter and let it cool. Once it cooled down, add the 1/4cup sugar & egg, mix it well, then add the yeast, whisk it together.

Add the Cinnamon powder and flour, mix it and knead it well for 10 minutes. Add flour little by little after adding 11/2 cups..Stop adding the flour once you get the kneading consistency.

Initially the dough may be sticky, but after knead for 5-6 minutes it will become a soft non-sticky dough. Coat the dough with little oil and wrap it with clear wrap, keep it aside for 11/2hours.
By that time dough would be doubled in size..punch the air and roll it(1/4" thickness) with a rolling pin. Cut out the circles. If you wish you can cut a small inner circle with a cookie cutter.(I've used a bottle cap. ;) )

Arrange the buns in the baking sheet, cover it with the wrap and let it rise for another 30 minutes. Preheat the oven to 375F, brush the buns with little milk and bake for 30 minutes.

Keep 2 tablespoons of sugar in a plate. Brush the buns once they come out of the oven with the ghee and roll it on the sugar.

Cinnamon Buns are ready! You can enjoy as it is as a snack..or with Butter and jam with a hot pipping cup of coffee & an egg as a breakfast! :)

You would be wondering why the buns are in the shape of a dough-nut,right?? .........Well, I was looking for a recipe for baked dough-nut, followed almost all the steps! Whoa.. finally the baked doughnuts(!) tasted just like buns. Hence the recipe name became Cinnamon Buns! ;) ;)


So, what you think? Are they buns or dough-nuts????? :)))))))))
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Monday, July 11, 2011

Lemon Rice

Ingredients
Cooked Rice-2cups
Large lemon-1
Onion-1
Green Chilly-2
Red Chilly-3
Curry leaves-few
Mustard seeds-1/2teaspoon
Turmeric powder-1/4teaspoon
Channa dhal & Urad dhal -11/2 teaspoons each
Sugar-1/2teaspoon
Salt
Oil

Method
Squeeze the lemon juice and keep it aside.
Chop the onions & green chillies.
Heat oil in a wide pan, make the tempering with mustard seeds. Allow them to pop up, add channa and urad dhal, fry till they turn golden colour.
Now add the onions-g.chilly-curry leaves-red chilly-turmeric powder with sugar and enough salt.
Fry till the onions becomes transparent. Reduce the flame to very low, add the lemon juice, give it a quick stir and add the rice.
Mix the rice well and after a few minutes put off the flame.

Tangy lemon rice is ready to serve. Adding little sugar enhances the taste,so don't skip it. Make this in advance, as the rice absorbs the lemon juice nicely and tastes great after (at least)2-3 hours. Its a perfect packed food for lunch boxes and trips. Potato fry or some chips will be a perfect sides for this quick rice delicacy.
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Thursday, July 7, 2011

Sweet Turn-overs/Apple & Coconut Turn-overs

Yesterday I wanted to make some quick teatime snacks, but not in mood to do spend lot of time in the kitchen. Having a pastry sheet in the freezer is always handy to make easy evening snacks (of course,if you are not calorie conscious! ;)),right? I had some sheets, and here is the recipe.

Being lazy I just omitted the savoury stuffing part as it includes cutting,frying,cooking..ufff!! :-| :-|

Suddenly I noticed the sweetened coconut flakes sitting silently in a corner of the fridge! With that and few raisins-cashews, stuffing was ready! Still some of pastry sheet was remaining, and DH was also home! He gave me the idea to stuff some apples.

Wash and chop (half of) an apple, toss it with a pinch of salt, a teaspoon of sugar and all purpose flour..that's it, done!

Slightly roll the pastry sheets with rolling pin. Keep the rolling pin in the middle, fold the sheet. With a sharp knife, cut it into stripes. Open it, Spread it back, arrange the stuffing. Brush little water on the edges and carefully seal the edges in the opposite direction. Finally brush little milk on the turnovers.

Pre heat the oven to 450F, bake the turnovers for 15 to 17 minutes.Yummy sweet turnovers are ready!
For the apple turnovers you can add some lime juice and zest with the apples(I didn't do it this time.) Cut the turnovers into desired shape pieces and serve.

This bridal pattern will sure be pleasing to eyes and a party hit! You can just fold the pastry sheets as such. In anyway, turnovers will be yummy! :P :P
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Tuesday, July 5, 2011

Wheat Rava & Veggie Upma / Vegetable Bulgur Upma

Ingredients
Bulgur-1cup
Water-2cups
Chopped vegetables of your choice-1/2 to 3/4cup
[I've used 1 carrot, few beans, one fist full of green peas, one small potato, small portion of cabbage ]
Onion-1
Green Chilly-3 to 4
Ginger-2" piece
Few curry leaves & Cilantro
Mustard Seeds-1/2teaspoon
Channa dhal & Urad dhal- 1teaspoon each
Salt
Sugar-1/2teaspoon
Oil
Method
Combine all the veggies with little water, microwave it for 3 minutes. Take it out after a minute, add enough salt, mix well, cook for another minute and keep it aside.
Cut the onion-green chillies-ginger into thin slices.
Heat oil in a wide pan, add mustard seeds,allow them to pop. Then add channa & urad dhal and fry till they turn golden colour.
Add the onion-curry leaves-green chilly-ginger pieces and fry till the onions become transparent.
Drain the excess water from the cooked veggies,add it with the sugar- fry for a few minutes.
Add 2 cups of water, enough salt salt (be careful while adding salt as we have cooked the veggies with salt) and bring it to boil.
Once the water boils nicely, add the bulgur and cook for 3 minutes, stirring occasionally.
Garnish with cilantro and switch off the stove.
Healthy and yummy bulgur & veggie upma is ready to serve. Enjoy it with coconut chutney/sambar.
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Friday, July 1, 2011

Spicy Cauliflower Fry & Coconut Rice

Ingredients for Cauliflower fry
Cauliflower Florets(finely chopped)-1 cup
Chilli chicken masala-11/2 teaspoons
Cumin Seeds-1/2teaspoon
Curry leaves - Few
Oil
Salt

Method
Heat oil in a heavy bottomed pan,make the tempering with cumin seeds and curry leaves, then add the cauliflower florets.

Sauté the cauliflower on medium heat for 2-3 minutes. Add chilli chicken powder (or any curry masala powder) with enough salt.

Cook for 2-3 minutes more, spicy cauliflower fry is ready!
Ingredients for Coconut rice
Cooked rice-1cup
Grated coconut -2 tablespoons
Onion(small)-1
Green chilly-2
Few curry leaves
Mustard seeds-1/2teaspoon
Channa dhal-urad dhal-1teaspoon each
Sugar-1/2teaspoon
Salt
Oil.


Method
Heat oil,make the tempering with mustard seeds followed by channa dhal-urad dhal.
Once the dhals turn golden, add the chopped onion,curry leaves and green chilly.
Fry with enough salt and half teaspoon of sugar till the onions become transparent.
Reduce the heat to low, add the grated coconut, mix everything well and add the rice.
Incorperate the rice with the ingredients in the kadai, continue cooking for couple more minutes and switch off the stove.

Let it cool and pack it for a perfect lunch box! :)
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