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Sunday, June 13, 2010
ONION PAKODA WITH MINT LEAVES
This is the way I make onion pakodas/pakoras ... We friends used to go to our hostel canteen(SRC campus,Trichy) in weekends to treat ourselves and escape from our usual mess menu
. They make hot hot pakodas and the kitchen is quite visible from the dining area too.. I used to take a peek how they are preparing though was not interested in cooking those times…. When I go to my home for vacation I used to tell my mom how they make and the ingredients they use… till then my mom makes onion pakodas in a very different way,more of flour and less onion,without mint leaves…It will be in a harder side,but when she tried this way,it came out really well and since then we always make this now and then…My kid used to love this since he was 3years old!
Try as a starter for your guests or may be for you as tea time snack,am sure you would love this!
INGREDIENTS: (serves 3 - 4)
| Onions,medium sized | 3-4 |
| Mint leaves | 1/2 cup loosely packed |
| Bajji mix | 3/4 cup |
| Fennel | 1 & 1/2 tsp |
| Green chilli | 1 or 2 |
| Ginger(optional) | chopped finely or crushed,1 inch piece |
| Salt | 1/4 tsp(bajji mix has in it,salt) |
| Oil | for deep frying |
In case you don’t have bajji mix:
| Gram flour/besan | 1/2 cup |
| Rice flour | 1/4 cup |
| Red chilli powder | 1 tsp |
| Asafoetida | a pinch |
| Cooking soda | 1 pinch |
| Salt | As needed |
Method:
- Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.
- Mix every thing above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tblsp of hot oil(Mixing hot oil gives a crispier pakoras,also prevents sogginess)
- Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.
- Heat oil in a heavy bottomed pan,when the oil is hot, put the onion mixture in a sprinkled way and deep fry in medium flame.
- Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…
Adding mint leaves and fennel really make this very flavourful!
ONION PAKODA
ONION PAKODA WITH MINT LEAVES
This is the way I make onion pakodas/pakoras ... We friends used to go to our hostel canteen(SRC campus,Trichy) in weekends to treat ourselves and escape from our usual mess menu. They make hot hot pakodas and the kitchen is quite visible from the dining area too.. I used to take a peek how they are preparing though was not interested in cooking those times…. When I go to my home for vacation I used to tell my mom how they make and the ingredients they use… till then my mom makes onion pakodas in a very different way,more of flour and less onion,without mint leaves…It will be in a harder side,but when she tried this way,it came out really well and since then we always make this now and then…My kid used to love this since he was 3years old!
Try as a starter for your guests or may be for you as tea time snack,am sure you would love this!
INGREDIENTS: (serves 3 - 4)
| Onions,medium sized | 3-4 |
| Mint leaves | 1/2 cup loosely packed |
| Bajji mix | 3/4 cup |
| Fennel | 1 & 1/2 tsp |
| Green chilli | 1 or 2 |
| Ginger(optional) | chopped finely or crushed,1 inch piece |
| Salt | 1/4 tsp(bajji mix has in it,salt) |
| Oil | for deep frying |
In case you don’t have bajji mix:
| Gram flour/besan | 1/2 cup |
| Rice flour | 1/4 cup |
| Red chilli powder | 1 tsp |
| Asafoetida | a pinch |
| Cooking soda | 1 pinch |
| Salt | As needed |
Method:
- Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.
- Mix every thing above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tblsp of hot oil(Mixing hot oil gives a crispier pakoras,also prevents sogginess)
- Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.
- Heat oil in a heavy bottomed pan,when the oil is hot, put the onion mixture in a sprinkled way and deep fry in medium flame.
- Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…
Adding mint leaves and fennel really make this very flavourful!
Monday, June 7, 2010
This post is very special for me,coz this is the first cake recipe I am posting
…. My mom,MIL(also my ancestors)have never baked anything,also they don’t even know the ABCs of baking. So for me to I am just blank about baking…Last year by this time,I have not even dreamt of baking a cake
! But now I find baking very interesting and even easier than my day to day cooking 
! I too was once thinking baking is something I cant even imagine,its a very difficult thing to try…. But now I got enough confidence to even encourage someone who is scared of baking like I was once
! But I should really thank Prathiba
,for clearing all my silly doubts,regarding baking,when ever I asked her in the beginning!I took the recipe from here,with few changes I tried and was keeping my fingers crossed
until I had a bite from the cake. It was damn good! My oven is a combination oven,which has three options- Convection/Microwave/grill. Basically I use the microwave option in everyday cooking. And the convection mode for baking cakes,cookies and pizzas…still I haven't used the grill option… I don’t even have the manual for this oven,some how just learnt the basics from online and managing to bake. Please feel free to write to me or leave comments,if you have any doubts regarding baking this cake, I will try my best of my knowledge to answer you what ever I know.
Ingredients:
| All purpose flour/Maida | 1 & 1/2 cups |
| Corn flour | 3 tblsp |
| Butter | 100 gms |
| Sugar | 4 tblsp |
| Baking powder | 1 tsp |
| Baking soda/sodium bi carb. | 1/2 tsp |
| Condensed milk | 1/2 cup |
| Soda water | 1/3 cup |
| Salt | 1/4 tsp |
| Vanilla essence | 1 tsp |
| Tutty fruity | 4 tblsp |
Egg Replacer:
| Water | 2 tblsp |
| Baking powder | 1/2 tsp |
| oil | 2 tsp |
Beat well until smooth(I blended in mixer using the whip/inch option.. ,I am not sure if its the right way to do,but sure worked for me!)
Method:
- Mix well maida,corn flour,baking powder baking soda and salt well,in a large bowl.
- I sift the flour to ensure even mixing.
- Soften the butter and beat it with sugar(I used fine grain sugar) in another bowl.
- Add the egg replacer,condensed milk and vanilla to the beaten butter & sugar and beat again till smooth. ( I used a hand whisker)
- Add this to the mixed flour and mix well.
- Add the soda water and mix well.(fold well,folding-mix with a spatula/laddle in a same pattern,preferably from bottom to top always)I am not a professional baker,just now started baking,so if please ignore if there is any silly mistakes in the terms I have used in the method.
- Eventually preheat the oven to 180 degree C.
- Lastly add the tutti fruity and mix well.
- Grease a baking tray with butter/oil(I used 6 inch round tray) and pour the mix in to the tray.
- Bake for 35 minutes(keep in centre of the oven) or until the cake is done, you can check by inserting a knife,if it comes out without sticking,clean then your cake is done!
- After done,cool down in a wire rack and slice it and enjoy!
Notes:
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Technorati Tags: Eggless tutti frutti cake recipe,Beginner baking recipes
EGGLESS TUTTY FRUITY CAKE
This post is very special for me,coz this is the first cake recipe I am posting
…. My mom,MIL(also my ancestors)have never baked anything,also they don’t even know the ABCs of baking. So for me to I am just blank about baking…Last year by this time,I have not even dreamt of baking a cake! But now I find baking very interesting and even easier than my day to day cooking ! I too was once thinking baking is something I cant even imagine,its a very difficult thing to try…. But now I got enough confidence to even encourage someone who is scared of baking like I was once ! But I should really thank Prathiba,for clearing all my silly doubts,regarding baking,when ever I asked her in the beginning!I took the recipe from here,with few changes I tried and was keeping my fingers crossed
until I had a bite from the cake. It was damn good! My oven is a combination oven,which has three options- Convection/Microwave/grill. Basically I use the microwave option in everyday cooking. And the convection mode for baking cakes,cookies and pizzas…still I haven't used the grill option… I don’t even have the manual for this oven,some how just learnt the basics from online and managing to bake. Please feel free to write to me or leave comments,if you have any doubts regarding baking this cake, I will try my best of my knowledge to answer you what ever I know.
Ingredients:
| All purpose flour/Maida | 1 & 1/2 cups |
| Corn flour | 3 tblsp |
| Butter | 100 gms |
| Sugar | 4 tblsp |
| Baking powder | 1 tsp |
| Baking soda/sodium bi carb. | 1/2 tsp |
| Condensed milk | 1/2 cup |
| Soda water | 1/3 cup |
| Salt | 1/4 tsp |
| Vanilla essence | 1 tsp |
| Tutty fruity | 4 tblsp |
Egg Replacer:
| Water | 2 tblsp |
| Baking powder | 1/2 tsp |
| oil | 2 tsp |
Beat well until smooth(I blended in mixer using the whip/inch option.. ,I am not sure if its the right way to do,but sure worked for me!)
Method:
- Mix well maida,corn flour,baking powder baking soda and salt well,in a large bowl.
- I sift the flour to ensure even mixing.
- Soften the butter and beat it with sugar(I used fine grain sugar) in another bowl.
- Add the egg replacer,condensed milk and vanilla to the beaten butter & sugar and beat again till smooth. ( I used a hand whisker)
- Add this to the mixed flour and mix well.
- Add the soda water and mix well.(fold well,folding-mix with a spatula/laddle in a same pattern,preferably from bottom to top always)I am not a professional baker,just now started baking,so if please ignore if there is any silly mistakes in the terms I have used in the method.
- Eventually preheat the oven to 180 degree C.
- Lastly add the tutti fruity and mix well.
- Grease a baking tray with butter/oil(I used 6 inch round tray) and pour the mix in to the tray.
- Bake for 35 minutes(keep in centre of the oven) or until the cake is done, you can check by inserting a knife,if it comes out without sticking,clean then your cake is done!
- After done,cool down in a wire rack and slice it and enjoy!
Notes:
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Technorati Tags: Eggless tutti frutti cake recipe,Beginner baking recipes
Wednesday, June 2, 2010
We are seeing so many mango recipe in blog world now,and me blog too not an exception
. Here’s my post,this is a long time pending post,because I bought these mangoes 2 weeks back from wet market
,wanted to make mango thokku or mango rice,now ended up with thokku as my H likes thokku than mango rice…. He also like pachadi, I made that when I bought last month,and clicked too to post it here,but was not satisfied with the clicks,so have to click again and post it
!
This thokku is what both my mom and MIL makes in a same way. I love this with curd rice and also apt for some parathas. I am not a big fan of mangoes both un ripe and the fruit … its weird but I don’t like yes.
Ingredients:
| Mango – (Unripe) | 2 medium sized |
| Red chilli powder | 2 & 1/2 - 3 tsp |
| Turmeric | 1/4 tsp |
| Asafoetida | 1/8 tsp |
| Salt | As needed |
| Fenugreek seeds | 1/2 tsp |
| Jaggery,powdered | 1/4- 1/2 tsp |
| Sesame oil | 1 tblsp |
To temper:
| Sesame oil | 2 tblsp |
| Mustard | 1 tsp |
| Asafoetida | 1/4 tsp |
Method:
- Peel off the skin of the mangoes and grate the mangoes using a grater. (You can slice very thin too)
- Heat a heavy bottomed pan with oil and temper with mustard and asafoetida. Add the grated mango and fry in medium flame for 4-5 minutes. The mango should get soft and transparent.
- Add the red chilli powder,turmeric,salt and add oil and mix well.
- Fry for 6-8 minutes in low flame,keep mixing every two minutes.
- Eventually,roast and powder the fenugreek(vendhayam)seeds.
- Add the jaggery and fenugreek seeds powder(I have this powdered and kept like I said here.)
- Fry for two more minutes.By this time the oil will ooze out and it will be in a halwa like consistency. Cool down and transfer to a clean airtight container. Refrigerate and use within a month.
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Use clean spoons and keep refrigerated always!
MANGO THOKKU/MANGA THOKKU
We are seeing so many mango recipe in blog world now,and me blog too not an exception. Here’s my post,this is a long time pending post,because I bought these mangoes 2 weeks back from wet market,wanted to make mango thokku or mango rice,now ended up with thokku as my H likes thokku than mango rice…. He also like pachadi, I made that when I bought last month,and clicked too to post it here,but was not satisfied with the clicks,so have to click again and post it!
This thokku is what both my mom and MIL makes in a same way. I love this with curd rice and also apt for some parathas. I am not a big fan of mangoes both un ripe and the fruit … its weird but I don’t like yes.
Ingredients:
| Mango – (Unripe) | 2 medium sized |
| Red chilli powder | 2 & 1/2 - 3 tsp |
| Turmeric | 1/4 tsp |
| Asafoetida | 1/8 tsp |
| Salt | As needed |
| Fenugreek seeds | 1/2 tsp |
| Jaggery,powdered | 1/4- 1/2 tsp |
| Sesame oil | 1 tblsp |
To temper:
| Sesame oil | 2 tblsp |
| Mustard | 1 tsp |
| Asafoetida | 1/4 tsp |
Method:
- Peel off the skin of the mangoes and grate the mangoes using a grater. (You can slice very thin too)
- Heat a heavy bottomed pan with oil and temper with mustard and asafoetida. Add the grated mango and fry in medium flame for 4-5 minutes. The mango should get soft and transparent.
- Add the red chilli powder,turmeric,salt and add oil and mix well.
- Fry for 6-8 minutes in low flame,keep mixing every two minutes.
- Eventually,roast and powder the fenugreek(vendhayam)seeds.
- Add the jaggery and fenugreek seeds powder(I have this powdered and kept like I said here.)
- Fry for two more minutes.By this time the oil will ooze out and it will be in a halwa like consistency. Cool down and transfer to a clean airtight container. Refrigerate and use within a month.
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Use clean spoons and keep refrigerated always!
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