When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!
Sunday, December 9, 2007
I first tried small pototo biryani from a cookbook and loved it. But the method was so tedious. So I adapted the recipe, made it to my convenience and it turned out equally good. This is very spicy and different kind of biryani and the small potato attracts everyone in this dish. Kids gonna love it!
Updated video : I have made with 1 cup of rice in the video
Top with ghee and garish with coriander leaves if desired and enjoy with onion raita!
Tuesday, December 4, 2007
Killu Adai (Pinched rice rotis with toordhal)
This is a recipe which my mother learnt from her mother and my mother used to make, when I was young. She says,this is one of the dish, in those days the house wives used to do with all of the ladies in the house helping in this one.
Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.
As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I din't do that ..I chopped with knife:)
So this is how I made this dish:
- Rice(I used ponni par-boiled rice) - 1 cup
- Toor dal - 1/ cup
- Small onions - 3/4 cup chopped
- Jeera/cumin seed - 1 1/2 tsp
- Green chillies - 3-4 chopped
- Curry leaves - 1 sprig
- Coconut grated - 2-3 tblsp
- Salt as needed
- Mustard - 1 tsp
- Coconut oil - 1 tblsp
- Pressure cook toor dal with enough water for only one whistle and drain the water,keep aside(Cook in lowest flame and only for one whistle!)
- Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
- Heat a heavy bottomed vessel,with the rice batter and keep stirring in low flame,till it reaches just a dough consistency(Non sticky)(No need that it should get cooked)
- Knead the dough with your hands and make rotis over a greased surface.
- Transfer to a hot tava and cook both sides.
- While cooking sprinkle some water, to make it soft and to get cooked easily.
- Repeat for all rotis,the same procedure and let it cool for some time.
- Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.
- Chop the cooled rotis into small pieces as shown in picture and keep a side.
- Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.
- Fry till golden brown and then add crushed jeera,followed by the chopped rotis.
- Fry for 2 minutes with 2 pinches of salt and a little water sprinkled.
- Add the cooked dal and mix well in low flame.
- Lastly add the grated coconut and little more coconut oil,mix well.Fry for a minute in high flame.
- Serve hot!Will taste divine with rice,dhal and coconut oil combi!!
Tuesday, November 27, 2007
Almost everybody would have surely came accross a disaster in kitchen in their life...Me too have several disasters...But when Kribha tagged me for MY KITCHEN DISASTER...started by Lakshmi, I thought I will share you all with a strange one...I think nobody b4 would have gone through ...like this...
It all became a disaster coz of two things...One is my laziness and the other is my forgetfulness!!
Its a usual thing for me that, every 4 days once or like that, I will make curd and use it for 4-5 days keeping it in fridge.Just like that one day I was so lazy and tired, that I didn't wanted to wash the vessel after boiling the milk..so what I did, I directly put the vessel with milk (The vessel which I usually pour milk after boiling),on the smallest burner I am having and simmered as much as possible.
Then I went to browse for sometime ...I thought ,after some time I can switch off the stove...As usual, after starting browsing, I forgot the milk kept...So what happened?
There was a thick milk cream layer(Paal aadai we call in tamil) formed at the top of the milk , which prevented even overflowing...and as time went ...BLAST!!
There was a pressure developed inside that layer with steam,as i didn't stirred at all and because of the narrow neck.. and the milk splattered all over the walls,ceiling and every where around the stove..
For a moment when I heard the blast sound, I had no idea and then slowly I recognized the reason!!
After that I always give a special attention for boiling milk..coz its very dangerous indeed if we forget milk in stove..as it may even put off your gas stove,which may be even more dangerous..!!
Now a days I always use a broad vessel for boiling milk,with several stirring in between or boil in a jar in microwave oven;D
Here is the picture of the vessel (sombu)I used that day, for boiling milk :D
I am tagging Rajitha of Hunger pangs and Seena of Simple and delicious for this Kitchen disaster!!
Blogging have bought me so many friends around here...I have been tagged for this Meme by Kelly mahoney of Kelly the culinarian ,a journalism student who have started a food blog to try a hand in cooking also...
Here are some 5 Q's ..by which you can know a better me:D
1 How long have you been blogging?
My blog is hardly 2 and a half months old!!!
2 What inspired you to start a blog and who are your mentors?
As I had a very little cooking experience before marriage and after marriage,when it came a situation that I have to start regular cooking for my own family ...My hubby , my kid and for my self, and being abroad..I can't call my mother or my Mother In Law or anybody for each and every thing..so Internet was my only thing I had in my hands,than any cookbooks...
So first I was googling for the recipes and running my life for a year and slowly I came to know about food blogs...
I find food blogs having somany advantages like-- step by step presentation...;some people are reviewing the recipes and not only reviewing/commenting..;also trying and giving feed back to the recipes posted..
So,I fell for food blogs !!
I know Prema's cookbook and Kajal dreams before I started blog of my own...!I found on premas cookbook for most of the recipes that i searched for ...and Kajal dreams..!!!Wow!I loved her step by step neat presentation with photos... as far as food and recipes are concerned.!!
So , one fine day , I too got an idea of starting my own food blog...so that I can record my cooking in kitchen and share my version of recipes with all of you...as everybody have their own way of cooking.!!
3 Are you trying to make money online or are you doing it for fun?
Not at all at any point..only for fun!
4 What three things do you love about being online?
1)I like my own recipes and dishes,photographed and seen in my own foodblog...and getting comments over them is simply make me feel like flying!!!I just love it a lot!!
2)I love to know a wide variety of food from other blogger friends..who are from different regions and have their regional authentic food recipes!!
3)The photography talents of many of our fellow bloggers..Just keep wondering ,admiring and love to see it a lot!!
5 What three things do you struggle with online?
1)Well, it makes me a bit lazy..that is, I am simply sitting with my laptop, the time when I am free after my house works...;(
2)I am really a bad writer..or bad in English ..which i am struggling to improve...as it would help me to convey more and understand more...
3)Tracking cookies!!!This may sound strange, but its true that as i am blog hopping/browsing, Always I am getting a tracking cookie ...when i scan my computer..I don't know from where I get...but its really bad..:(
Monday, November 26, 2007
This rasam is very easy to prepare and yet tastes and smells great!! We can take this with rice or can serve hot hot as a starter!!This will induce hunger as it has ginger and pepper in it!!
|Thoor dal cooked||1/2 cup|
|Ginger||1 inch piece grushed|
|Lime juice||1 tblsp|
|pepper||1 tsp crushed|
|Curry leaves||1 sprig|
|Ghee||1 1/2 tsp|
|Coriander leaves||1 tblsp for garnishing|
|Thoor dal and lime||Crushed ginger,pepper,curry,tomato and chilli|
- Heat a kadai with ghee and add the tempering items,one by one..Mustard,jeera,asafetida,curry and green chillies and half of the crushed ginger ...
- Add tomatoes and fry for a minute and add 2 cups water with salt,turmeric and bring to boil.
- Add the remaining crushed ginger,pepper and boil till tomatoes are soft.
- Add the cooked thoor dal and bring to boil.
- When it boils well,switch off the stove and add the lime juice and coriander leaves and cover immediately.
- This rasam should not be reheated or boild after lime juice have been added,as it may give a bitter taste.
- Serve hot as a starter or with rice and pappad!!
This is off to Sunita's Monthly blog eventThink Spice...Think ginger.
Friday, November 23, 2007
- Potatoes -- 3 nos.
- Onion -- 1 big sized
- curry/red chillie powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Ajwain/omam/basil seeds- 1/2 tsp
- Turmeric - 1/4 tsp
- Salt - as needed
- Oil - 2 tsp
- Chopped coriander leaves- 1 tblsp
- Wash and prick the potatoes in 3,4 places and cook in microwave high for 3 minutes..
- I used the stand shown below in picture,which is specific for cooking potatoes in Microwave oven.
- To ensure even cooking,try to change the position of the potatoes..in between cooking...say after 2 minutes,change the position and again cook for a minute.
- Let it cool for 2 minutes,2 minutes standing time is a must..
- Peel off the skin and cut into bite sized pieces.
- In a microwave safe cooking bowl/vessel,add the oil and ajwain/omam ,mix well and keep in microwave high for 2 minutes.
- Add the chopped onions,mix well and again cook for 3 minutes in high.
- Add the spice powders,chopped coriander and salt and mix well and again cook in high for 2 minutes.
- Add the cooked potato to it and mix well by sprinkling a very little water,to coat the potato with the spice powder and salt.
- Cook in high for 4 minutes.In the middle of cooking stir and continue again.
- Well thats all !! your potato curry is ready to serve as an accompaniment for rice!!
- This I am sending to Srivalli of cooking4allseasons, for MEC:Side dish event....:-)
And thanks to her for organizing such an useful event...so that we can make use of microwave oven in our day to day life for cooking!!!
Tuesday, November 13, 2007
I tried to make this curry after tasting this in that restaurant...It came out not exactly....but similar to that....My hubby too certified its good...;D .
- Brinjal -- 5
- Onion -- 1
- Tomato -- 2
- Green chilli -- 2
- Sambar/ curry powder -- 1 & 1/2 tsp
- Turmeric -- 1/4 tsp
- Corn flour -- 1/2 tsp
- Chopped coriander leaves -- 1 tblsp
- Curry leaves -- 1 sprig
- Mustard - 1/2 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Oil - 2 tsp
- Chop onions,tomatoes and slit the green chillies...keep aside.
- Cut brinjals into medium sized pieces as shown in picture and keep immersed in water till you cook.
- Heat a kadai with oil and add the tempering items,followed by onions,chillies,curry leaves and fry till onions are translucent.
- Add tomatoes with salt and cook till tomatoes turns just mushy.
- Add 1 1/4 cup of water and add turmeric,coriander leaves and curry powder to it and bring to boil.
- Add the cut brinjal , stir well and cook covered for 5-7 minutes...till brinjal gets cooked soft..
- At the end if needed add corn flour to thicken the gravy.
- Granish with chopped coriander leaves...goes well with plain rice and variety rice!!
Time took approximately - 25 mins
This dish I am sending to Grindless gravies event ... conducted by our blogger friend SRA....from the blog When my soup came alive!!!Still there's more than a month's time..Then too I can't wait to send this to her event "Grindless gravies".
Saturday, November 10, 2007
Wednesday, October 31, 2007
- And lastly I made my mind to send this one below to J & B's Click - show your noodles event...Hope you all like this one...!!
Please dont skip my other post today Gobi paratha ....
Tuesday, October 30, 2007
Gobi paratha recipe - Cauliflower is grated and cooked with masala powders. Simple and heathy breakfast or dinner. There are so many ways to make this gobi paratha. Different people do in different ways. Even you all people know how to make this, still as a beginner, I made it this way.
Gobi Paratha is my brother’s favourite dish...he requested to post this last week itself..but since I haven't tried this before,so I first asked my north Indian friend, Sangeeta and did it today...So here you go my dear brother... : )
How to make gobi paratha method 2
- Roll a small mandarin( orange) sized ball of dough into thick circle. Fill the prepared stuff inside, equally as the dough size. Close it towards the centre as shown, pinch and flatten.
- Spread to a thick paratha with generous dusting (I use maida for dusting) and cook it both sides on a hot tawa over medium flame. Press gently while cooking to get it done evenly browned.
Serve hot with any kind of raitha (boondi raita) or simply with pickle!