Sunday, January 30, 2011
VELLAM PUTTU / JAGGERY PUTTU
Cooked Puttu - about 3 logs, 1.5 to 2 cups crumbled
Jaggery - 7 to 8 pieces/cubes, crushed (adjust to personal taste)
Cardamom/Elaichi - 2, powdered
Ghee - 1 tsp
Coconut - 1 tbsp, shredded (optional) - I didn't use since the puttu has coconut already
1) Melt the crushed jaggery with a bit of water and allow to boil for a few minutes.
2) Add the crumbled puttu and powdered elaichi and stir. It will be semi solid in consistency (a bit paste like)
3) Continue to cook this on a low-medium flame (about 10-15 minutes) with a tsp of ghee until the whole thing becomes crumbly in texture (a bit like paruppu usli). That's it, all done. Easy and Tasty.
Tuesday, January 25, 2011
Fresh, cleaned spinach leaves - about 1.5 to 2 cups
Walnuts - 6 to 8 halves, chopped (or use sliced almonds)
Dried Cranberries (Craisins) - 1.5 tbsp (or use raisins)
Small orange - segments
Parmesan cheese - 1 tbsp
Ranch dressing (storebought) - 1 to 2 tsp
Calories - 300, Total Fat - 17.9 g, Saturated Fat - 4.4 g, Polyunsaturated fat 6.9 g, Monounsaturated fat - 2.6 g, Cholestrol 11.9 mg, Sodium, 413.1 mg, Potassium 591.4 mg, Total Carbohydrate 27.3 g, Dietary Fiber - 5.5 g, Sugars- 18.9 g, Protein - 11 g
Vit A - 118.8 %, Vit B12 - 3.5%, Vit B6 - 13.3%, Vit C -113.6%, Vit E - 9.4 %, Calcium - 32.1%, Copper 17.6%, Folate - 40.1%, Iron, 12.7%, Zinc - 8.7 %
Friday, January 21, 2011
All purpose flour - 2 cups
Sugar - 1 cup (I added a bit more since we were not going to be heavyhanded with our icing)
Egg - 1
Butter - 1 stick (half cup), softened
Milk - 2 tbsp
Baking powder - half tsp
Salt - 1/4 tsp
Vanilla extract - half tsp
Powdered Sugar - for dusting (to prevent the dough from sticking)
2) In a big bowl, beat together the butter and sugar. Add egg, milk & vanilla extract and continue to beat until combined.
3) Add the flour mixture in batches and run the mixer on low until it comes together as a dough.
4) Divide the dough into 2 parts, wrap in plastic wrap and refrigerate for atleast 2 hours.
5) Preheat oven to 350F. Spread a large surface with wax/parchment paper and sprinkle powdered sugar and roll out the dough uniformly until it's 1/4 inch thick.
6) Cover with another sheet of parchment, transfer to a baking sheet and chill again for about 30 minutes (This will ensure that the dough doesn't spread out and retains its shape when baked).
Friday, January 14, 2011
For the outer cover -
All purpose flour - 2 cups
Oil - 1/4 cup + 2 tbsp
Salt - 1/4 tsp
Ghee - to cook the polis
Coconut - 1 to 1.25 cups, dry roasted lightly
Jaggery - 1.5 to 1.75 cups, depending on how sweet you want it, crushed
1) Knead the all purpose flour, salt and oil adding lukewarm water as needed to make a soft dough. Allow to rest for atleast 5 to 6 hours.
For the filling:
Happy Pongal everyone!
Monday, January 10, 2011
Kale - that has been de veined and cut/torn into big pcs, washed and completely dried.
Olive oil - about 2 tbsp and some oil to spray
Salt - to taste
Chilli powder - to taste (optional)
1) Make sure that the Kale leaves are completely dry.. I used a paper towel to blot those that were still slightly wet. This will ensure that they turn out nice and crisp.
Tuesday, January 4, 2011
This chocolate bark recipe makes for a great gift idea and it could very well be made with milk chocolate or white chocolate or even a combination. Since i like dark chocolate, i stuck to semi-sweet chocolate. This comes together in no times and the toppings can be modified to our own liking... The only (slightly) tricky part would be melting chocolate - make sure that the bowl has no water because chocolate and water don't really get along well and you will end up with a mess instead of smoothly melted chocolate.
Semi sweet chocolate (or any kind of chocolate you like) - 12 oz [I used chocolate chips but you could just use chopped up pieces of any good chocolate you have]
Craisins (dried cranberries) - 1/3 cup
Roasted almonds/walnuts - 1/3 cup chopped
Dried Apricots - 4 to 5, cut into small bits
Sprinkles - my daughter's addition to this bark
1) Spread a piece of parchment paper on a baking sheet. No need to grease.
2) Using a double boiler method, where a bowl of chocolate is placed on top of a saucepan of simmering water (see picture), melt the chocolate until smooth, stirring occassionally.
3) Once melted fully, pour onto the parchment paper and spread out to desired thickness... usually these are quite thin.
4) Immediately sprinkle the toppings uniformly on the top and press down very gently with a spatula.
5) Allow to cool ( no need to refrigerate), and cut into pieces or break them up with your hand if you want a rough, rustic look. These are now ready to be packaged and served.