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PARUPPU POORNAM KOZHUKATTAI modakam with video paruppu poornam kozhukatai fried modakam ellu kozhukattai DRY FRUITS MODAKAM Somasi
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Tuesday, November 29, 2011

EGGLESS RAISIN MUFFINS

     In my kids school, every week friday kids have to take a fruit for snack and the teacher will mention as to what fruit to send by sending a mail to the parent a week ahead. This week it was given raisins and i decided to make muffin and include raisin in that. When i was going through a tarla dalal book(growing kids) i got hooked up with this recipe .

muffins

INGREDIENTS:(yields 12-13 muffins)

ALL PURPOSE FLOUR 3/4 CUP
WHOLE WHEAT FLOUR 1/4 FLOUR
BAKING POWDER 1/4 TSP
BUTTER 1/4 CUP
MILK 1 AND 1/4 CUPS
VANILLA ESSENCE 1/4 TSP
QUICK COOKING OATS 3 TBLSP
RAISINS(CHOPPED) 1/4 CUP
ENO FRUIT SALT 1 AND 1/2 TSP
SUGAR 1/3 CUP

MUFFIN

METHOD:

  • Sieve the flour twice along with baking powder to ensure even mixing.
  • Beat the sugar an butter till it becomes creamy.
IMG_9119 IMG_9121

  • Now add the milk and mix gently.
  • Add the chopped raisins( i didn’t chop) and oats to this.
  • Add the vanilla essence.
  • Reserve few raisins for garnishing.
IMG_9122 IMG_9128
  • Add the eno fruit salt followed by a tblsp of water.
  • Mix gently and pour this in muffin liners.
  • Add few raisins on the top
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  • Preheat the oven at 150 degrees.
  • Bake for 15- 20 mins. Mine got done in 18 mins.
  • Once done cool them in  wire rack .
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  • I packed this muffins for my kids snack box and they loved it a lot.

muffins

Thursday, November 24, 2011

KARA KUZHAMBHU RECIPE | KARA KUZHAMBHU WITH MOCHAI

  This recipe of Kara Kuzhambhu i learnt from my sister long back, but somehow forgot about this and one day while talking to her she was telling me to post the recipe of kara kuzhambhu in my space. So today i am sharing the recipe of kara kuzhambhu . she normally adds Rajma(red kidney beans ) i added mochakottai instead of that.
kara kuzhambhu 2

INGREDIENTS:
BRINJAL(SMALL)2 NO
SHALLOTS7-8 NO
GARLIC2-3 CLOVES(OPTIONAL)
TOMATO1 NO
TAMARIND EXTRACT1 AND 1/2 CUP
DRIED MOCHAKOTTAIFIST FUL
SAMBAR POWDER2 TBLSP
COCONUT(SCRAPPED)2 TBLSP
CUMIN SEEDS1 TSP
PEPPER CORNS1/2 TSP
ASAFOETIDAA PINCH
OIL2 TBLSP
MUSTARD SEEDS1/4 TSP
CURRY LEAVES FEW

kara kuzhambhu 1
METHOD:
  • Soak the dried mochai with enough water for 6-8 hours.
  • Pressure cook this with little salt for 2 whistles and keep aside.
  • Cut the brinjals lengthwise and peel the skin of the shallots.
  • Chop the tomatoes and keep aside.
IMG_9071 IMG_9072
  • In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
  • Saute the onions in medium flame till the onions become golden brown.
  • When it is done  add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
  • Add the mochai to this and saute well.
IMG_9076 IMG_9078
  • Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
  • Bring it to a nice boil till the
  • Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.
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  • Add this ground paste to the boiling kuzhambhu and mix well.
  • Boil this for 2-3 minutes.
IMG_9083 IMG_9084

kara kuzhambhu 3


Monday, November 21, 2011

EGGLESS DATES AND WALNUT CAKE|BAKING BEGINNER’S RECIPE

          After a super hit of my Eggless Orange Cake from Pratibha’s space i bookmarked her eggless dates cake and this is the second time i am making this. This i made for my hubby’s birthday ,as he is a great lover of dates and nuts, without any second thought i baked this for him. We all enjoyed this very much and thanks Prathiba for the recipe. As today is my co-sister’s Birthday I am posting thought i can give her a visual treat.  For original recipe Click Here.
dates cake
INGREDIENTS:
ALL PURPOSE FLOUR 1 CUP
SEEDLESS DATES 18 NO
MILK 3/4 CUP
SUGAR 3/4 CUP
OIL 1/2 CUP
BAKING SODA 1 TSP
CHOPPED WALNUTS 1/4 CUP

DATES CAKE
METHOD:
  • Soak the dates in warm milk for 15 minutes.Alternatively you can microwave this for few minutes.
  • When the milk comes to a normal temperature grind this into a smooth paste along with sugar.
IMG_9486 IMG_9492
  • Sieve the flour and baking soda together to ensure even mixing.
  • Transfer the mixture to a wide bowl and add oil to this and whisk together to blend this well.
  • Dust the chopped nuts with little flour and add to this mixture.
  • Slowly add this to the flour.
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  • Grease a pan with oil and dust with flour.
  • Transfer the mixture to the tin and bake at 160 degrees for 30- 35 mins.
  • Mine got done in 32 mins. Insert a knife in the center to check whether it is baked  or not.
  • I garnished this with few walnuts. This step is optional.
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  • Cool the cake in the tin for sometime and invert it on a wire rack . Let this cool in the wire rack for few minutes.
  • Cut this into pieces and serve .
dates cake
Note:
  1. You can add chopped cashews also.
  2. I added 1/4 tsp of vanilla essence to get the vanilla flavor.
  3. The color of the cake depends upon the variety of dates you use.

Thursday, November 17, 2011

SOUTH INDIAN MIXTURE – MADRAS MIXTURE RECIPE

    As mentioned in my Previous post i am sharing the recipe of south indian mixture|madras mixture which we make for diwali and now i packed for my in laws as I am leaving in a day to India.  Here comes the recipe for South Indian mixture.
Madras- mixture

INGREDIENTS:
KARA BOONDHI 1 CUP
OMPODI | SEV 1 CUP
RIBBON PAKODA 1/4 CUP
MULLU MURUKKU 2-3 NO
PEANUTS 1/4 CUP
ROASTED GRAM | CHUTNEY DAL 1/4 CUP
RICE FLAKES 1/4 CUP
FRESHLY GROUND PEPPER 1/4 TSP
CURRY LEAVES FEW
SALT TO TASTE
CASHEW NUTS FEW(OPTIONAL)
CORNFLAKES A HAND FUL(OPTIONAL)
South-Indian-Mixture

METHOD:
  • Deep fry the peanuts, roasted gram,rice flakes(thick or thin) curry leaves, cashew nuts, cornflakes separately in oil and drain the excess oil in a kitchen towel. While frying them add little salt to the oil.
IMG_0377 IMG_0380 mixture
  • This time i didn’t use the cornflakes as i am sure my Fil doesn’t like that.
  • As i am running out of cashews i didn’t add this time.
  • Mix all the ingredients together and add crushed pepper to this.
IMG_0385 IMG_0386
  • Crush the ompodi , ribbon pakoda and murukku into small pieces .
  • Mix well nicely. Put this in a airtight box and shake this nicely.
  • Flavorful mixture is ready to consume.
  • Store this in an airtight box and enjoy with tea | coffee.
Madras-mixture

Monday, November 14, 2011

KARA BOONDHI RECIPE

   Kara boondhi i made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making mixture for my in laws as i am visiting them shortly. Will post the madras mixture recipe soon. Now i am sharing the recipe of Kara boondhi

kara boondhi

INGREDIENTS:

BESAN | KADALAI MAAVU| GRAM FLOUR 1 CUP
RICE FLOUR 3 TBLSP
RED CHILLI POWDER 1 TSP
SALT AS NEEDED
BAKING SODA A PINCH
OIL FOR DEEP FRYING
CURRY LEAVES FEW
ASAFOETIDA 2 PINCHES
CASHEW NUTS 7-8 NO(OPTIONAL)
PEANUTS FEW(OPTIONAL)
KARA BOONDHI

METHOD:

  • Combine both the flour in a bowl. Add salt, asafoetida, and red chilli powder to this.
  • Add water to this to make this into a dosa batter consistency.
  • Add the baking soda and mix well.
flour batter

  • While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan.
  • Heat oil in a kadai for deep frying. when the oil becomes hot, just pour 2 tblsp of hot oil to the batter and mix well.
  • To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
consistency perfect
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.
  • Fry till the oil sound subsides. Then only we can get crispy boondis.
  • take out from oil and drain it in a kitchen towel.
pour batter drain

  • Repeat this for rest of the batter.
  • Wipe of the ladle every time when you pour the batter.

wipe off

  • When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
  • Mix well.
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  • Transfer it to a air tight container.

kara boondhi

  • Will post the mixture recipe soon. For more tips on making boondhi visit my post on boondhi ladoo.