Rosemilk Agar-Agar / China Grass Dessert with rose flavour

Ingredients
Agar-agar /China grass - 20 strands (~ 20grams)
Sugar-1/4cup
Coconut Milk -1 cup [I used 3 tablespoons coconut cream powder in a cup of Luke warm water]
Rose essence -few drops
Red Food colour- few drops (optional)
Ice cube trays (optional)
Water -1cup

Method
Cut the agar-agar strands into small pieces and soak it in a cup of water for 2-3 hours or overnight.

Take the soaked agar-agar in a sauce pan and heat it till the agar-agar dissolves..

Add the coconut milk and sugar after the china grass has dissolved completely, Remove from the heat, add 2-3 drops of red colour and rose essence.

Mix it thoroughly, filter it once and fill in the ice-cube trays. Let it cool for 5-10 minutes and then keep them in the fridge.

After 2-3 hours, loosen them with a knife and take out from the ice-trays.

Simple and healthy pudding with a pleasant colour and flavour is ready!

Note: The pudding made with normal milk will be little delegate, if you compare them with the one's made with coconut milk. Also, if you use fresh coconut milk, the colour of the pudding may vary. :)

~~~

Dear friends, I am going on a vacation. See you all in a while!

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Set Dosa/ Sponge Dosa / Kal Dosa

This dosa is served as a set of 2 and thus got the name. :)

Ingredients
Raw rice - 1 cup
Boiled rice -1 cup
Whole urad dal - 6 tablespoons [little less than 1/2cup]
Curd - 1 tablespoon
Salt

Method
Wash and soak the rices together for 6 hours.
Wash and soak the urad dal for 11/2hours separately.
Grind the rice with little water to a coarse paste.
Grind the dal with little water to a fine paste.
Mix the rice batter , urad dal batter with a tablespoon of curd and enough salt. Let it ferment for 8 to 10 hours.
Take the required amount of batter, add very little water to make it into pouring consistency.
Heat a griddle on medium heat, pour a big ladle of batter, make thick dosa. Sprinkle oil and cover it with a lid.
Take it out once dosa is cooked. Spongy and soft dosa is ready to serve..enjoy it with your choice of sambar / chutney / podi.

I always make Idli batter with the ratio 4:1(boiled rice : whole urad dal) with a teaspoon of methi seeds and a few castor seeds. It will be good enough for idli as well as dosa. This time I wanted to try "Kanchepuram Idli". Googled here and there and prepared the batter. ;)

I was running out of time for doing the rest of the process for kanchepuram idli in a morning rush, and ended up in this recipe. Glad that I did! :) Dosa's were perfect with sambar & podi! :)

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Almond & Chocolate chip Biscotti

Biscotti is an Italian cookie, which is nothing but twice baked biscuit. Here I have prepared the biscotti's with almonds and semi-sweet chocolate chips...a perfect snack with a cup of coffee are tea.

Ingredients
All Purpose Flour/Maida -11/2cup
Sugar-3/4 cup
Baking powder - 3/4teaspoon
Egg -1
Butter -1/4cup + tablespoon
Vanilla extract - 1teaspoon
Roasted almonds -1/2cup
Semi sweet Chocolate chips -1/4cup
Milk -1 to 2 tablespoons

Method
Sieve the flour and baking powder a couple of times.
Separate the egg yolk and reserve it. Coarsely chop the almonds and keep it aside.
Preheat the oven to 350F.
Cream butter+sugar + egg white with Vanilla essence.
Add in the flour and mix it gently.
Now add the chopped almonds and mix it thoroughly.
Add in the chocolate chips and a tablespoon of milk, combine everything to form a lumpy mass.

Transfer it to a lightly floured surface, divide it into 2 equal parts.
Make them into 2 logs as shown in the picture.
Brush the logs with the reserved egg yolk and bake it for 30 minutes.
Take it out and let the logs cool for 10 minutes. Meanwhile, reduce the oven temperature to 300F.
Cut the logs diagonally into long stripes and arrange them on the baking sheet.

Bake them for 20 minutes, flipping the biscotti's after 10 minutes.
Delicious almond and chocolate chip biscotti is ready. Store them in airtight containers and enjoy with your coffee/tea/milk.


Note
To roast the almonds, preheat the oven to 300F, spread the raw almonds on a baking tray, bake them for 10-12 minutes. You can roast cashews and peanuts also in the same manner.

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Arisi Vadaam / Murukku Vadam / Rice-Sago Fryums

Ingredients
Rice Flour - 11/2 cups
Sago /Javvarisi - 1/2cup
Red chillies -15 to 20
Cumin seed - 2 tablespoon
Hing /Asafoetida - 1teaspoon
Salt

Method
Wash the sago/javvarisi gently, soak it for 45 minutes with water, then strain the water and let it soak with the remaining moisture for 4-5 hours or overnight.
Soak the red chillies in hot water for an hour and grind it to a fine paste, then add sago with the chilli paste, and grind it again.
With this mixture, add all the other ingredients , and 2-3 cups of water to make it as a thin batter.
Take the vadaam batter in a heavy bottomed vessel, cook on medium heat, stirring continuously, till the batter come to gather.(Don't panic, it takes only 5-6 minutes. :) )

Transfer it to a bowl immediately and let it cool for half an hour.
Take a wide plate, spread a plastic sheet and wipe it off with the damp cloth.
Using a Murukku press (with star plate), press the dough into long stripes.
Let the Vadaams dry on sunlight for 2-3 days and your vadaam is ready.

Store the Vadaam in airtight containers. Deep fry them when ever needed. Here is a glimpse of a simple South Indian lunch..Rice, Uppu paruppu topped with ghee, beans stir-fry, Potato podimas, rasam mor milagai and of course, the crisp and spicy vadaam! :)

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Garlic-Tomato Chutney

Ingredients
Garlic - 12 cloves
Tomato-1
Red Chillies- 10 (:) adjust according to taste, mine were not spicy at all, so I added 10! ;) )
Tamarind - small piece
Salt
Oil(Preferably gingely oil)
For seasoning
Oil
Mustard seeds-1/2teaspoon
Urad dal -1teaspoon
Few curry leaves / Red chilly (Optional)

Method
Heat oil, and roast the items separately, without burning them.

Let them cool completely, then grind it to a fine paste with adding required water.

Heat the oil, add the seasoning ingredients, and pour it over the chutney..mix it well and enjoy with your choice of Idli/dosa.

I prepared this with the corn-meal idlies which was posted earlier.

Recipe Source : Here

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Kale Stir Fry

Kale is a leafy vegetable form cabbage family, which is packed with nutritions. This stir fry is having a south Indian touch with moong dal and garlic. I got this fresh kale bunch in the local Farmers market here, this stir-fry is a perfect match with rice as well as roti.

Ingredients
Kale - 1 small bunch
Onion(small)-1
Red chillies- 3 [adjust to your taste]
Garlic - 2 cloves
Cumin seeds -1/2teaspoon
Cooked Moong dal -2 tablespoons
Grated coconut - 1 tablespoon
Sugar -1/4teaspoon
Salt
Oil

Method
Wash the Kale leaves, remove the thick stem from the leaves and chop them finely.

Chop the onions, garlic and break the red chilles. Heat oil in a wide wok, add the cumin seeds and let them splutter. Add the onion-garlic and red chillies, fry them for a few minutes.

Now add the kale, sugar, sprinkle little water and cook for a few minutes. [Don't cover the pan, which will spoil the colour of the greens]

Add the cooked dal and enough salt..mix everything well.

Reduce the heat to low, cook for couple of minutes. Finally add in the coconut and put off the stove.

Delicious Kale Stir Fry is ready to eat..

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Cinnamon Pull-Apart Bread

Ingredients
All purpose flour -11/2cups
Rapid raise yeast - 1 1/4teaspoon
Sugar - 1/4cup + 2 tablespoons
Salt -1/4teaspoon
Cinnamon powder -1tablespoon
Milk- 3 tablespoons
Luke warm water - 3 tablespoons
Butter - 4 tablespoons
egg -1 (optional)


Method
Mix the yeast and a tablespoon of sugar, add the Luke warm water and keep it aside for a few minutes.
Heat the milk in microwave for 30 seconds, let it cool. Add the egg, another tablespoon of sugar, salt and a teaspoon of butter and mix everything well.

Now add the activated yeast with milk, whisk it then start adding the flour. Add the flour little by little and continue mixing till you get a sticky dough. You might be left with couple of tablespoons of flour in the total quantity( 11/4cups).

Dust you hands with dry flour and start kneading..add that remaining flour if necessary and knead the dough for 10 minutes. Brush it with oil, cover it with clear wrap paper or a wet towel and keep it in a warm place for 11/2 hours.

After 1.5 hours, the dough would have been doubled in size. Punch it and roll it into a rectangle.
Brush the melted butter generously, sprinkle the 1/4cup sugar and the cinnamon powder.
Sprinkle the melted butter (if any) on top of cinnamon & sugar.

Cut the dough into 3"wide stripes and stake them carefully.
Now cut the staked dough into 2" pieces.
Arrange them (cut-side down) on the greased loaf pan, sprinkle the remaining sugar & cinnamon, cover it with clear wrap and let it raise again for another 30 minutes.

Pre heat the oven to 350F. Cover the loaf pan with aluminium foil and made some slits on the foil. Bake the bread for 40-45 minutes.

Take it out from the oven, let it cool for 15 minutes. Loosen the edges with a knife and take it out from the pan.
Soft- delicious and aromatic Cinnamon-pull apart bread is ready..serve warm.

Note
Freshly ground cinnamon powder gives the best result, but you can use store-bought powder too! ;)

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Corn Meal Idli

Ingredients
Corn Meal - 11/2cups
Urad dal -1/2 cup
Methi seeds - 1teaspoon
Salt

Method
Wash the corn meal gently and soak it for 3-4 hours.

Combine urad dal and methi seeds, rinse them and soak for 3-4 hours.

Grind the urad dal and methi seeds with enough water. (as you do for making idli batter). Finally add the soaked corn meal(with out water), and grind for a couple of minutes.

Add enough salt, keep it aside over night or at least 8 hours. (Time may vary according to the temperature in your area)

Fermented batter will look like this..light n fluffy, with lot of air bubbles. Heat water in the steamer, pour the batter in the greased idli plates, fill the batter and steam it for 8 to 10 minutes.
Corn meal idli is ready to serve. I have used my egg poacher to make the idlies n got these cute shapes. :) These idlies will be more or less has the same texture and taste as Rava Idlies. Serve them with your choice of chutney/sambar/ idli podi.

Recipe Source : Here

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Matar Paneer

Ingredients
Paneer - 12 cubes (approximately prepared with 2 cups of whole milk)
Frozen Green Peas - 1/4 cup
Onion(big)-1
Tomato(medium size)-2
Kasoori methi - 1tablespoon
Ginger - small piece
Garlic - 3 cloves
Curd -1tablespoon
Milk -1/4cup
Turmeric powder-1/8teaspoon
Chilli powder -1teaspoon
Corinader-cumin powder -1 teaspoon
Garam masala -1/2teaspoon
Sugar -1/2teaspoon
Cumin seeds -1teaspoon
Salt
Butter -1tablespoon
Oil -1tablespoon

Method
Heat some oil in a pan and roast the paneer cubes and keep it aside.

Add the chopped onion, chopped ginger & garlic in the same pan and fry till the onions become transparent. Then add the chopped tomato and cook till it becomes soft. Now add the kasoori methi and put off the flame and let the mixture cool completely.

Grind the masala into a fine paste.

Heat butter in a wide wok, and add cumin seeds, let them splutter. Now add the masala paste with 1/2 cup of water. Add enough salt, turmeric powder and let it cook for 5-6 minutes.

Then add the chilli powder-coriander, cumin powder- garam masala powder and cook on low heat till the oil separates from the masala.

Now add a cup of water and let the gravy boil nicely.

Add the friend paneer and frozen green peas, let it cook for 2-3 minutes on medium heat. Finally reduce the heat to low, add in the sugar, and the milk mix everything well and put off the flame. Let the wok be sitting on the stove for sometime, then transfer it to the serving dish.
Delicious Matar Paneer is ready to serve with roti/rice.

I prepared a mild Potato Korma to go with this spicy Matar Paneer! :)

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Ash Gourd & Channa dal Curry/Poosanikkai-kadalaiparuppu koottu

Ingredients
Ash Gourd/Poosanikkai - 1 cup (cubed) [150grams, approximately]
[This veggie is also called as white pumpkin / Winter melon]
Channa dal/Kadalai paruppu - 1/4cup [50grams, approximately]
Turmeric powder - 1/8 teaspoon
Grated coconut - 2tablespoons
Green chilly- 3 (adjust to your taste)
Cumin Seeds-1teaspoon
For tempering
Coconut oil - 2 teaspoons
Mustard seed -1/2teaspoon
Urad dhal -1teaspoon
Red chilly -2
Few curry leaves

Method
Wash and soak the channa dal for an hour. Cook it and keep it aside. [ make sure, you don't over cook the dal]
Cook the ash gourd cubes with little water, salt and turmeric powder.

Grind the coconut-cumin seeds and green chillies into a coarse paste, without adding water.

Add the cooked dal and coconut paste with the cooked veggie. (check and adjust the salt)

Cook on medium heat till the raw smell of the coconut goes off..say 4-5 minutes.
Put off the flame, transfer the curry to serving bowl. Heat some oil (you can use any oil, but coconut oil enhances the taste and aroma! ;) ) in a small pan, make the tempering, pour it over the koottu and serve along with rice -sambar / kuzhambu /rasam.


Note : You can use the excess water from the dal to make rasam, which tastes really nice. :)

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