Wednesday, February 27, 2008
Paasi Paruppu (Mung Dhal) Thogayal
Yellow (Split) Mung Dhal - 1/2 cup
Garlic - 2 small cloves
Dried Red Chillies - 3
Grated Coconut - 2 to 3 tbsp
Curry leaves - few
Asafoetida - a pinch
Salt, to taste
Oil - 1 tsp
1) Heat oil and toast mung dhal, curry leaves, asafoetida, dried red chillies and garlic cloves till golden.
2) Grind this with coconut and salt with as little water as possible to a thick paste. Mix this with rice and ghee for a comforting meal.
Also, It definitely seems to be award season here in the blogging world and I've been given the Nice matters award by sweet Easy Crafts. Thank you so much EC - it really made my day.
I would like to pass this onto:
TBC of The Budding Cook
Rajitha of Hunger Pangs (who is on a break now)
Seema of My Randap
Richa of As Dear As Salt &
Viji of Vcuisine
for their sweet words of encouragement and support ! :)
I would also like to pass this onto the many people who have left comments on my blog after trying out my recipes - it really gives me a boost and serves as an immense encouragement to continue blogging. Thank you all.
Monday, February 25, 2008
Brown Rice - 3/4 cup
Raw Rice - 1/4 cup
Green Mung - 1/4 cup
Channa Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Red chillies - 10
Ginger - 1/2 inch piece
Asafoetida - a couple pinches
Spinach/Methi - 1.5 cup, chopped
Onion - 1 medium red onion, chopped fine
Cabbage - 1/2 cup, chopped
Carrot - 1, grated
Coconut - 2 inch piece, chopped into small pieces Curry leaves - few, chopped
Chilli powder - 1/2 tsp
Salt, to taste
Oil to cook adais.
1) Soak the rices and dhals together for about 3-4 hours. (Add some warm water if you want to soak them faster). I have used different dhals like masoor, chori etc... most dhals work.
2) Grind this with the red chillies, ginger, asafoetida and some salt to a paste. It should be slightly grainy and not too smooth.3) To this paste, add the chopped onion, methi/spinach, cabbage, carrot, curry leaves, coconut, chilli powder. Add some water if it's too thick. The batter consistency should be thicker than dosa batter but not too thick to make spreading impossible.
4) Heat a wide pan (dosakal) and rub some oil. Pour a spoonful of batter and slowly spread it out by making concentric circles as thin as you can. My mom would always take away a little of the batter from the middle of this circle so she can pour some oil there and make it crispy, so I do that too. Pour some oil around the edges too.
5) Let this cook until golden brown on one side, flip over and let the other side cook as well. Serve hot for a filling and tasty meal.
Tuesday, February 19, 2008
Ground Black Pepper, to taste
Mixed herbs - a couple pinches
Wednesday, February 13, 2008
Salt - to taste
Sunday, February 10, 2008
Olive oil - 1 tbsp
Garlic - 3 cloves, chopped
Onion - 1 medium, chopped
Diced Tomatoes (canned) - 1/2 cup with some of the juice
Italian herbs - a pinch
Chilli powder or red chilli flakes - about 1/2 tsp or more to taste
Friday, February 8, 2008
Wednesday, February 6, 2008
Sunday, February 3, 2008
The reason this is such a hit at home is because it reminds us the cakes we've had as kids back in india... For him, his mom made something similar for his birthdays and for me, it reminds me of the cake that my neighbour made every Christmas. Add to the fact that this is very fuss free recipe and can be whipped up in minutes. The only drawback is that it's loaded in calories and in the course of time I have tried to make healthier substitutions but it always compromised on the texture or taste so I just stick to the original recipe but halve it and just make it for special occassions.
PERFECT POUND CAKE
Ingredients:Unsalted Butter - 1 stick, softened
All Purpose Flour - 1.5 cups
Sugar - 1.5 cups
Eggs - 3
Baking Powder - 1/4 tsp
Salt - 1/4 tsp
Vanilla Extract - 1 tsp
Heavy Cream - 1/2 cup
1) Grease an 8 inch square pan and dust with flour. Do NOT pre-heat oven.
2) Using a hand-held beater, cream the butter and sugar till fluffy. Add eggs one at a time and beat well after each addition.
3) Sift together the flour, baking powder and salt.
4) Alternately add flour mixture and heavy cream to the egg mixture, beating after each addition... beginning and ending with flour mixture. Stir in the vanilla extract. Batter is now ready.
5) Pour this into the prepared pan and put into a cold oven. Now turn on the heat to 325 degrees F. Bake for an hour without opening the oven door. After one hour, check with a toothpick and if the cake is still not done bake for another 5 to 15 minutes.
6) Remove from oven and let it cool for 15 minutes before inverting and cooling completely. Slice and Serve.
I made for this for our 6th anniversary last week and hence the candle on top
This is also my entry to Bindiya's My Favorite things event: Cakes and Muffins.