Chapati

Namaskara!

A recipe for beginners in cooking 🙂 Make soft chapatis and eat them with a curry of your choice!

Ingredients: Makes 7-8 medium sized chapatis

  1. Whole Wheat Atta / Whole Wheat Flour – 1 Cup + extra for dusting
  2. Salt – To taste (1/4 Tsp approx.)
  3. Sugar – To taste (1/4 Tsp approx.)
  4. Vegetable Oil or Cooking Oil – 1/2 Tbsp + 1/2 Tbsp + for roasting
  5. Lukewarm Water – As needed to knead the dough

Method:

  1. In a mixing bowl, take the wheat flour and add the salt & sugar.
  2. Mix in 1/2 Tbsp oil.
  3. Add the lukewarm water little by little. Knead till everything comes together into one soft dough.
  4. Add the remaining 1/2 Tbsp oil. Knead.
  5. Cover with cling wrap and let it rest for half an hour at least.
  6. Divide the chapati dough into 8 equal portions.
  7. With one portion roll out a round chapati using a rolling pin on the kitchen counter. Use extra wheat flour to dust while rolling.
  8. Roast the chapati on a skillet/tawa with little oil till golden brown spots appear.

Culinary Secrets:

  1. Keeping the dough for sometime to rest allows gluten formation, this makes soft rotis.
  2. Knead the dough till you get a soft dough that does not stick to your palms.
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Published in: on November 25, 2014 at 9:28 PM  Leave a Comment  

Corn-o-Live Pizza

Namaskara!

Home-made pizza recipe. Prepare a pizza yourself.

Ingredients: Makes 2-3 Pizzas

Section I: Pizza Dough:

  1. Whole Wheat Flour – 1 1/2 Cup
  2. Refined Flour – 1 1/2 Cup
  3. Yeast – 3 Tsp [Active dry yeast]
  4. Salt – 1 Tsp
  5. Sugar – 1 Tsp
  6. Warm Water – 1/2 Cup + For kneading dough
  7. Olive Oil – 1 Tbsp

Method:

  1. In lukewarm water, sprinkle yeast, sugar & salt.
  2. Mix gently and keep aside 15 minutes covered & undisturbed. The yeast mixture will froth up.
  3. Sieve both flours in a deep vessel.
  4. Make a well in the centre. Pour the yeast mixture slowly.
  5. Make a soft, smooth dough with warm water as required.
  6. Keep it aside for proving for 15 minutes. Keep it covered with damp muslin cloth/ white cloth.

Section II: Tomato Sauce for pizza base:

Ingredients:

  1. Tomatoes  – Blanched & pureed – 5
  2. Garlic – Minced/Chopped – 5-6 cloves
  3. Ready Tomato Puree/ Tomato Ketchup – 1 Tbsp
  4. Salt – As required
  5. Sugar – 1/2 Tsp
  6. Dried Basil – 1 Tsp
  7. Dried Oregano –  1 Tsp
  8. White Pepper Powder – 1/2 Tsp
  9. Olive Oil – 1 Tbsp

Method:

  1. Heat olive oil in a pan. Add garlic. Saute.
  2. Add the pureed tomatoes.
  3. Bring it to a boil.
  4. Add tomato puree or ketchup. Mix well.
  5. Add salt, sugar.
  6. Season with basil, oregano and white pepper powder.
  7. Check the seasoning and simmer.
  8. When the sauce thickens remove from heat and keep aside.

Section III: For the toppings:

Ingredients:

  1. Onions – Diced & Layered – 1 Big
  2. Green Capsicum – Diced – 1
  3. Corn Kernels – 1/2 Cup
  4. Green Chillies / Jalapenos – As Required
  5. Green Olives – Sliced – 1/2 Cup
  6. Black Olives – Sliced – 1/2 Cup
  7. Oregano  – For sprinkling
  8. Mozzarella Cheese – Grated – 1 Cup
  9. Cheddar Cheese – Grated – 3/4 Cup
  10. Olive Oil – 2 Tbsp

Method for making pizza:

  1. Pre-heat oven to 220°C / 425°F.
  2. Make 3 parts for thick crust pizza or 4 parts for thin crust, from the pizza dough.
  3. On a lightly floured surface, with oiled hands roll out a portion of the pizza dough: Thick/Thin. [Use hands to roll out or use a rolling pin rolling with light pressure]
  4. Transfer the rolled out pizza onto a baking tray.
  5. Prick holes on the pizza surface using a fork. [This helps in the pizza not swelling up during further proving or while roasting].
  6. Keep covered with a damp muslin cloth for another 5-10 mins.
  7. After the pizza base has proved, spread some sauce made in Step II on top of the pizza base surface. Spread it evenly. Leave out the edges.
  8. Spread both of the cheeses on top.
  9. Spread & arrange onions, chillies/jalapeno, capsicum.
  10. Sprinkle some corn kernels on the whole pizza.
  11. Spread some more of both the cheeses.
  12. Sprinkle oregano.
  13. Spread some olives on the pizza surface.
  14. Brush some olive oil on the edges.
  15. Keep in pre-heated oven for 10 minutes for thin crust, for 12 minutes for thick crust or till golden brown on the edges.

To Serve:

  1. Cut slices and serve hot with sauce/ ketchup/ tomato basil sauce made in Step II.

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Culinary Secrets:

  1. Make sure the active dried yeast you use has been recently manufactured or the pizza dough will not rise.
  2. Change the toppings as you like, add yellow/ red bell peppers, zucchini or any topping of your choice.
  3. Add black pepper to sauce if white pepper is not available.
Published in: on September 7, 2013 at 7:35 PM  Leave a Comment  
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Shenga Chutney

Namaskara!

A very simple chutney with strong flavours. Grab the ingredients and make it right away!

Ingredients: Makes a cup of chutney

  1. Roasted Shenga – Roasted Groundnuts – 1/4 Cup
  2. Coriander Leaves – 2 Sprigs
  3. Curry Leaves – 10
  4. Dry Red Chilli – 2
  5. Green Chilli – 1
  6. Dry Coconut – Scraped – 1/4 Cup
  7. Wet Coconut – Scraped – 1/4 Cup
  8. Dates – Kharjura – Deseeded – 2 pieces
  9. Garlic – 2-3 Cloves
  10. Jeera – Cumin – 1 Tsp
  11. Salt
  12. Water
  13. Lemon Juice – 1/2 Lemon’s

Method:

  1. Grind all ingredients with water except lemon.
  2. Mix in lemon juice.

To Serve:

  1. Serve with rava dosa, appams, jolada roti (bhakkri) etc.

Culinary Secrets:

  1. Use byadagi variety of red chilly for nice aroma.
  2. Remove the skin on the roasted shenga/groundnut if desired.
  3. Soak dates in water for 5 minutes.

 

Published in: on January 27, 2013 at 1:48 PM  Leave a Comment  
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Shira

Namaskara!

Wish you all a very happy new year! Let’s start the year on a sweet note. Posting aayi’s (Disha & Dhruv’s maternal grandmom) shira (satyanarayana prasada) recipe.

Ingredients: Makes one big bowl

  1. Chiroti Rava – Chiroti Sooji – 1 Cup
  2. Cream Milk – Kene Bharitha Haalu – 1 Cup
  3. Water – 3 Cups
  4. Ghee – 1 Cup
  5. Fully Ripe Banana – Chopped – 1 Cup
  6. Cashews –  Broken to small pieces – 1 Tbsp
  7. Raisins – 1 Tbsp
  8. Sugar – 2 Cups
  9. Cardamom Powdered – Elaichi Pudi – 2 Tsp

Method:

  1. Roast sooji/rava and cashews in 1 Cup ghee.
  2. In lowest flame or remove the pan from fire, add water.
  3. Add raisins.Put the pan back on fire on simmer.
  4. It turns into a semi-solid consistency, let water evaporate.
  5. Add bananas and mix.
  6. Add cream milk.
  7. After water evaporates and turns into upma like consistency, add sugar.
  8. After water from sugar evaporates, it turns into a soft halwa like mixture.
  9. Finish by adding cardamom powder.

To Serve:

  1. Serve hot or cold on a plantain leaf / donne.

Culinary Secrets:

  1. Use freshly pound cardamom powder, gives great flavour.
  2. Follow the recipe and you will never go wrong.
Published in: on January 1, 2013 at 2:50 PM  Leave a Comment  

Huggi

Namaskara!

A cold winter night. Wondering what to make for dinner that is easy to prepare,  tasty,  healthy! Yes there are many such dishes. Huggi is one such dish, it is also known as Khichdi or sometimes Pongal. Prepare this and enjoy it hot with kadhi.

Ingredients: Serves for 2

  1. Green Gram – Moong Dal – Hesaru Bele – Washed in water twice – 1 Cup
  2. Rice – Washed in water thrice – 3/4 Cup
  3. Coriander Seed Powder – Dhania Powder – 3 Tsp
  4. Cumin Powder –  Jeera Powder – 2 Tsp
  5. Coriander Leaves – Chopped Finely – 2 Sprigs
  6. Ghee – 2 Tbsp
  7. Red Chilli – Byadagi – 1 Broken to small pieces
  8. Asafoetida – Hing – 1 Pinch
  9. Black Pepper – Freshly crushed – 8-9
  10. Cumin – Jeera – 1 1/2 Tsp
  11. Salt

Method:

  1. Cook rice in a cooker and keep aside with 1 : 2.5 rice : water ratio
  2. Cook green gram in an open vessel with 2 cups of water
  3. When the green gram is almost cooked, add dhania powder, jeera powder,  crushed black pepper into the cooked gram
  4. Bring it to a boil, add water if required. Let the dal mixture be of porridge consistency
  5. Add salt and mix rice and let is stew for 5 minutes
  6. Make “Tadka” with asafoetida, jeera, red chilli and ghee
  7. Add coriander leaves

To Serve:

  1. Serve hot with kadhi
  2. Or even with khatta-meetha chutney

Culinary Secrets:

  1. Instead of rice you can use broken wheat
  2. Freshly crushed black pepper gives a very good aroma
Published in: on December 22, 2012 at 7:54 PM  Leave a Comment  

Creamy Apple Milk Shake

Namaskara!

Two days, two apple dishes…Awesome, tasty, healthy apple…An apple a day…:)

Did you know?

Apple is actually the thalamus, swollen part around the fruit. Apple fruit is just the bitter seeds & hard scaly part.

Ingredients: Makes 2 Big Glasses

  1. Apples – 2 Big
  2. Sugar – 2 1/2 Tsp
  3. Honey – 2 Tsp
  4. Milk Powder – 2 Tbsp
  5. Milk – 250 ml – 1 1/2 Cups
  6. Salt – 1/4 Tsp

Method:

  1. Peel apples, deseed them. Dice apples into cubes.
  2. In a bowl, keep apples, add sugar, salt, milk powder & honey. Keep aside for 30 minutes. (No! apples will not turn brow due to oxidation, Salt does the trick)
  3. Add milk. Blend into a smoth milk shake.

To serve:

  1. Don’t do anything. Serve in glass without chilling it. This way you get the creamy texture of apples and melts away in your mouth.

Culinary Secrets:

  1. Add cream if you like. But adds calories.
  2. The creaminess is due to the milk powder.

 

Published in: on September 7, 2012 at 9:37 PM  Leave a Comment  

Apple Honey Chutney

Namaskara!

A small play of sweet, sour, hot, spicy, earthy-woody flavours on the palate 🙂

Ingredients: Makes a cup of chutney

  1. Grated Coconut – Kaayi Turi – 3/4 Cups
  2. Red Chillies – Preferably Byadagi Menasinakayi – 3-4
  3. Black Peppercorn – Kaalu Menasu – 2-3
  4. Apple – Diced – Less than half a medium sized apple
  5. Honey – 2 Tsp
  6. Chaat Masala – 1 Tsp
  7. Lemon Juice – 1 Tbsp – Juice half a lemon
  8. Garlic – 2 Cloves
  9. Olive Oil – 2 Tsp + 1 Tsp
  10. Salt – As per taste

Method:

  1. Heat 2 Tsp olive oil. Fry the red chillies in oil.
  2. Add the black peppercorn.
  3. In a mixer, add the coconut, apple, honey, olive oil, chaat masala, fried red chillies & black peppercorn,garlic & salt.
  4. Grind into a chutney.
  5. Mix in fresh lemon juice.

To Serve:

  1. Add a little olive oil on top.
  2. Serve with garlic bread, dosas, chapathi, steamed rice.
  3. Enjoy and let the flavours play on your palate.

Culinary Secrets:

  1. Add herbs if you like on top, fresh basil may be.
  2. You can do this with unripe apples, wood apple or green apple or a pear. Try it out!

 

Published in: on September 6, 2012 at 10:07 PM  Leave a Comment  

Sorekaayi Tirulina Dosa

Namaskara!

It’s a boon to someone cooking in the kitchen not to waste anything and make best use of ingredients. Sometimes it’s hard to think of dishes you can make apart from the regular ones. We generally throw away the best part of a vegetable or fruit without knowing what to cook with it even though we know their nutritional value.

Come let’s make use of one such ingredient. It is sorekaayi tirlu, soft white part and tender seeds of bottle gourd. Make sure seeds are very very tender and not hard. Let’s make yummy dosas.

Ingredients: Makes 15 dosas

  1. Rice – Akki – Soaked in water for 6-7 hrs – 200 gm – 2 Cups
  2. Rice Flakes – Avalakki – 100 gm – 1 Cup
  3. Coconut Grated – Kaayi Turi – 3/4 Cup
  4. Green Chilli -Hasi Menasinakaayi – 2-3
  5. Cumin Powder – Jeera Pudi – 2 Tsp
  6. Black Pepper Corn – Kari Kaalu Menasu – 3-4
  7. Curry Leaves – Karibevu – 12-15 Leaves
  8. Bottle Gourd Whites – Sorekaayi Tirlu – 50-75 gm – Of One Medium Sized Tender Bottle Gourd
  9. Salt – As per taste
  10. Water – As required to make dosa batter
  11. Tender Coconut Water – 1/2 Cup [Optional]
  12. Sugar – 1/2 Tsp
  13. Oil – To make dosas

Method:

  1. Wash bottle gourd whites/tirlu and keep aside after removing hard seeds if any.
  2. Soak rice flakes in water for 5-10 minutes.
  3. Grind green chilli, jeera powder, black pepper corns, grated coconut,curry leaves with water and keep aside.
  4. Grind rice, rice flakes, salt, sugar to a smooth batter.
  5. Grind bottle gourd whites with tender coconut water.
  6. Mix all ground ingredients.
  7. Make a smooth dosa batter. Adjust water consistency as necessary.
  8. Make dosas with oil.

To serve:

  1. Serve hot dosas on a piece of plantain leaf with chutney on the side.

Culinary Secrets:

  1. Add ginger if you like while grinding with coconut mixture.
  2. You can make snake gourd tender part dosas, cucumber dosas in a similar way.
Published in: on September 2, 2012 at 6:55 PM  Leave a Comment  

Kadhi

Namaskara!

Recipe to make delicious, hot, lightly spiced Rajasthani Kadhi or Majjige Paladya as it is called in North Karnataka. Perfect for the rainy season when you do not like to eat cold curd/yogurt. Enjoy the simple dish, easy to prepare & easy on the stomach.

Ingredients: Makes one large bowl

  1. Beaten Curd/Yogurt – Mosaru – 2 Cups
  2. Gram Flour/Besan/Kadale Hittu – 2 Tbsp
  3. Red Chilli Powder – 1 Tsp
  4. Coriander Powder/Dhania Powder – 2 Tsp
  5. Cumin Powder/Jeera Powder – 1 1/2 Tsp
  6. Garlic – Slightly Crushed/Chopped – 1-2 Cloves [Optional]
  7. Fenugreek Seeds/Menthya Kaalu – 4-5
  8. Cumin/Jeera – 1 Tsp
  9. Green Chilli – Chopped – 1-2
  10. Curry Leaves/Karibevu – Roughly Torn/Chopped – 6-7
  11. Coriander Leaves – Kottambri – Chopped – 2 Sprigs
  12. Turmeric/Arishina – 1/2 Tsp
  13. Asafoetida/Ingu – A Pinch
  14. Salt – As Per Taste
  15. Oil – 2 Tsp

Method:

  1. In a bowl, add gram flour, jeera powder, red chilli powder, dhania powder, turmeric.
  2. Mix in a little curd & water so that it becomes runny paste. Make sure there are no lumps.
  3. In a pan, heat oil. Temper jeera, asafoetida, menthya seeds.
  4. Add curry leaves, garlic & green chilli. Let them splutter.
  5. Slowly add the paste made in step 1 & 2. Make sure it does not catch the bottom of the pan.
  6. Add remaining curd and mix well. Add salt.
  7. Add coriander leaves.

To Serve:

  1. Serve piping hot with steamed rice/anna may be with a papad or even a piece of pickle.
  2. Doesn’t need anything else.

Culinary Secrets:

  1. This can be made with vegetables like ash gourd, bottle gourd, snake gourd, raw banana, cucumber or even tomatoes. Dice them into big pieces and cook them before hand with water and a little salt.
  2. Gram flour can be substituted with chana dal/kadale bele soaked in water. Add a little coconut, grind with soaked dal and you can turn this into Majjige HuLi.
  3. Garlic can be substituted with ginger or even both are optional depending on what you want eat that day. Tastes amazing anyhow
Published in: on September 1, 2012 at 9:43 PM  Leave a Comment  

Mixed Vegetable Curry – Italian Style

Namaskara!

With various kinds of textures to this curry and a slight twist, here’s an Italian type of curry in a creamy sauce. Try it and enjoy!

Ingredients: Serves for 6 people

  1. Potatoes – 250 gm – 3-4 Medium
  2. Beans – 100 gm – 12/14 nos
  3. Carrots – 2 Medium
  4. Capsicum – 2 Medium
  5. Onions – 2 Medium
  6. Olive oil / Groundnut Oil – 2 Tbsp
  7. Maida – Refined Flour – 1 1/4 Tbsp
  8. Milk – 1 Cup
  9. Cilantro/Coriander – 1 Tbsp – Chopped

For the sauce:

  1. Almonds – 7-8
  2. Cashew nuts – 7-8
  3. Green Chillies – 3
  4. Black Pepper (Whole) – 4-5 seeds
  5. Olive Oil – 2 Tsp
  6. Milk Cream – 2 Tbsp
  7. Milk – 1Tbsp
  8. Italian Mixed Dried Herbs – 1 Tsp
  9. Salt – To Taste

Method:

  1. Slice all vegetables.
  2. Parboil potatoes, carrots, beans. Keep aside.
  3. Grind all sauce ingredients together to get a creamy sauce.
  4. Heat oil. Saute onions till transparent.
  5. Saute capsicum also with onions.
  6. In a different pan, heat some more oil.
  7. Add the maida to the oil. Saute for 30 secs.
  8. Add the creamy sauce into the maida. Add milk.
  9. Mix sauce well together to a creamy sauce consistency.
  10. Mix all parboiled vegetables in the onions and capsicum mixture pan. Mix well.
  11. Mix the creamy sauce into the vegetables. Add more milk to adjust consistency.
  12. Adjust seasoning by adding salt and black pepper. Cook till curry comes together with the creamy sauce.

To serve:

  1. Add cilantro on top. Sprinkle mixed herbs onto the curry.
  2. Serve hot with toasted bread, chapathi, poori or even steamed rice.

Culinary Secrets:

  1. Sprinkle some cheddar cheese. Microwave for 2-3 minutes till the layer of cheese melts.
  2. Increase the herb quantity of any choice or add only that herb. (Rosemary, Oregano,  Basil etc).
Published in: on June 17, 2012 at 7:05 PM  Leave a Comment