RAVA LADOO

This recipe I learned from my mom. Usually Rava Ladoo is made with milk. But my mom’s recipe uses only ghee for binding. So the ladoo will not get spoiled easily. 

Ingredients:

White Rava (sooji) - 2 cups
Sugar - 1 cup or as needed
Ghee - 1/2 cup
Cardamom Powder - 2tsp
Cashew Nut - 1/4 cup (broken into pieces)
Whole Cashews - for garnishing

Preparation:

• Take a tsp of ghee from the given measurement and roast the rava in medium flame until it becomes aromatic and light golden in color . 
• Cool down the rava and grind it into a fine powder and keep it aside . 
• Grind the sugar also to a fine powder . 
• Pour the ghee in a pan and add the cashews given for garnish and roast it until golden brown . Take the cashews out and keep it aside . 
• Add the broken cashews in the ghee and roast until golden brown. 
• keep the flame in low and add the rava powder, sugar and cardamom powder . Switch off the flame and mix well.
• At this point taste to see if the sugar is enough and add accordingly.
• Make the ladoos as soon as possible while the mixture is still hot. Garnish with halved cashews.

Tips and Tricks:

1. Roasting the rava until golden in medium flame is really important else the rava will remain raw.
2. Garnishing with cashews is not really necessary as we are adding lots of cashews already in the ladoo. Feel free to skip that step
3. The ladoo should be made quickly while it is hot. Otherwise the ghee and sugar will harden and the ladoo will not hold its shape. So the trick is to keep the rava mixture on the stove itself and make the ladoos to retain the heat as much as possible. If it becomes cold at the end then switch on the flame again for sixty seconds. The mixture will melt a little and it will become easy to make the ladoos
4. For two cups of rava one cup of sugar is enough for us. But the amount of sugar can be increased for more sweetness.

ARISI MURUKKU

This murukku recipe I learned from my kalama ( mom’s sister). I feel this is the most easy and the tastiest murukku I ever tasted. Do give it a try and give me your feedback in the comments.

Ingredients:

Idly Rice - 4 cups
Fried gram Dal - 3 cups (pottukadalai)
Red Chilly - 10 no
Sesame Seeds - 1/2 cup
Ajwain - 1 tbsp
Asafoetida - a pinch
Salt - 4tsp
Hot Oil - 1/4 cup





Preparation:

• Soak the rice along with red chilies for at least 3-4 hrs. Grind it into a smooth batter.

• Powder the fried gram dal into a fine powder and mix it into the batter along with all the other ingredients.

• Heat the oil for frying the murukku and from the heating oil take a quarter cup of oil and pour it in the dough and mix well into a smooth dough.

• Press the dough in a murukku press with any design and fry it in the hot oil.

Tips:

1. Make sure the oil is really hot before pouring it in the batter.
2. If the dough is too dry sprinkle some water and knead well. 
3. Fry one murukku first and allow it to cool completely. Then check for its crispiness. If the murukku is not crispy enough add some more hot oil and mix. Try again.

KAIMA IDLY

Ingredients:
Mini idli - 15
Onion - 2 (medium size)(sliced thin)
Capsicum - 1/2 cup
Tomato - 1
Tomato ketchup - 2 tbsp
Ginger garlic paste - 1 tbsp
Gr. chilies -2
Curry leaves
Coriander leaves
Red chili powder - 1tsp
Coriander powder - 2tsp
Garam masala - 1/2 tsp
Fennel seeds -1 tsp
Salt
Oil
Green peas (optional)

Preparation :

• Deep fry the idlies till golden brown and keep it aside. 
• Take some oil in a pan. When hot add the fennel seeds and curry leaves. 
• Add the onion and green chilies and saute until the onion becomes soft. 
• Add the ginger garlic paste and cook it till the raw smell disappears. Add the tomatoes and ketchup and cook it until the tomatoes soften. 
• Add the chili pdr, coriander pdr, garam masala, and salt and add some water and allow it to boil. 
• When the gravy thickens add the capsicum and the fried idli and simmer it for two minutes and finish it up with coriander leaves. 

Tips:

1. Refrigerate the idlies for a couple of hours before frying. This will make the frying easy and also the idlies won't drink up the oil. 
2. The gravy should have a little water before adding the idlies. This way the idlies will not be dry. 
3. If not using ketchup add some sugar to get that little hint of sweetness. 
4. This dish is best served hot. The idlies will be crunchy and also saucy. 

MASALA VADAI

Ingredients:

Chana Dal - 1 cup
Onion - 2 (medium size, finely chopped)
Coriander Leaves - a bunch (finely chopped)
Mint Leaves - 2 sprigs (finely chopped)
Curry Leaves - 2 sprigs (finely chopped)
Fennel Seeds - 2 tsp
Red Chilly Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil for deep frying

Preparation:

• Soak the chana dal overnight or preferably 5-6 hrs
• Drain the water from the dal and grind it along with fennel seeds into a coarse paste by adding very little water.
  
  
• Mix all the other ingredients and mix well using hands.
  
  
  
  
  
  
• Deep fry the vadas in hot oil.
  
  .This Vadai is the perfect combination for Nombu Kanji.

Tips:

1. Grind the dal in two batches. Grind the first batches very roughly without adding water. Grind the next batch smoothly by adding little water. Mix well. This way you will get perfectly crisp yet soft vadas.
2. Mix the onion and leaves only before frying. Otherwise, the batter will become watery.
3. For crispy vadai do not shape the vadai. Just take some batter and drop it in oil without shaping.
4. For variations, spinach or drumstick leaves can be added instead of coriander and mint leaves.

COCONUT BUN (For Baking Partners)

This is my first challenge for Baking Partners and it was quite interesting.
I chose the Tangzhong method and the end result was really delicious

Ingredients for Tangzhong:

• Flour - 1/3 cup
• Water - 1 cup

Ingredients for bread:

• Bread flour - 2 1/2 cups
• Caster sugar - 3tbsp+2tsp
• Salt - 1 tsp
• Egg - 1 large
• Milk Powder - 1 tsp (optional)
• Milk - 1/2 cup
• Tangzhong ( half of the tangzhong made from the above recipe)
• Instant yeast - 2 tsp
• Butter (cut into small pieces, softened at room temperature) - 3 tbsp

Fillings:

• 1 1/2  Cup freshly grated coconut
• ½ cup crushed cashew nut
• ¼ cup sugar ( increase sugar if you want more)
• Red color
• Butter
• 1 egg white

Tangzhong Preparation:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon to prevent burning and sticking.
2. Switch off the flame once the mixture becomes thicker
3. Transfer into a clean bowl. 
4. Cover with a plastic wrap to prevent drying up. Let it cool. Use the tangzhong straight away once it cools down to room temperature.

Bread Preparation:

1. Combine all the dry ingredients: flour, salt, sugar and instant yeast in a bowl.
2. Whisk and combine the wet ingredients: milk, egg and tangzhong, add it to the dry ingredients.
3. Knead until the dough has developed gluten and then knead in the butter.
4. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel . Let the dough double in size for about 40 minutes
5. Transfer to a clean floured surface.
6. Divide the dough in two halves one slightly bigger than the other.
7. Use the bigger portion for the base. Roll it out to the required size and spread it in the pan.
8. Spread the filling evenly and then roll the another half of the dough and cover the filling gently.
9. Leave it to rest for atleasst 40 mins
10. Brush the egg white on the surface. Bake in a pre-heated oven at 350 F for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely.

VEG.SPRING ROLLS

Ingredients:
Spring rolls pastry sheets
Onion
Carrot(shredded)
Capsicum(sliced)
Cabbage(shredded)
Ginger garlic paste(little)
Maggie  taste maker(one packet)
Spring Onion
MSG salt
Soy sauce
Chilli sauce

Preparation:

1. Heat some oil in a pan and add ginger garlic paste. Add onions and saute well
2. Add all the veggies and saute well
3. Add some salt and MSG salt and mix well
4. Add the maggie taste maker  and little soy sauce and chilli sauce and mix well
5. Add the spring onions atlast and mix well
6. Cool the mixture and keep it in the pastry sheets and roll it and deep fry it in the oil

Eggs can be scrambled seperately and add to the mixture.Shredded chicken can also be added

CHILLI IDLY

Ingredients:

Idly- 4(cubed)

Ginger garlic paste- 1/2 tsp

Chilli powder- 1/2 tsp

Greenchilli sauce- 1 tsp

Lemon juice- 1 tbsp

salt to taste

a little water

Red color (optional)

For tempering:

Onion

Green chillies

Curry leaves

Mustard seeds

Oil

Preparation:

1. Mix all the ingredients from ginger garlic paste to red color nicely.
2. Toss the cubed idly in it and mix gently without breaking the idlis.Keep this for atleast 1/2 an hour
3. Heat the oil. The oil should be in highest temperature. There should be smokes coming. Thats when the idly will come out crispy. Otherwise the fried idly will be chewy.
4. Put the idlis in hot oil and fry until it becomes crispy.
5. Heat a little oil in a pan and add a little mustard seeds and then add the finely sliced onion, curry leaves and green chillies and saute well 
6. Put it on top of the idlis and serve

Serve this idly with peanut chutney.

PANI PURI (For ICC)

This is the post for Indian Cooking Challenge

This recipe is for Indian cooking challenge. I wanted to make pani puri for a long time. But I thought it is very hard to attempt. But the INDIAN COOKING CHALLENGE made me do it. I am happy with the way it came out.
I tried very hard for the puris. I only got it right the fourth time "PRACTISE MAKES PERFECT".
I prepared pani, tamarind chutney and the masala one by one. But the tamarind chutney was my personal favourite.

When i was making each and everything seperately, i tasted it and it was not so good. but when i put it all together and ate it, it was the best
Thanks to ICC for starting this challenge


For making Puri:

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container

I got the puri recipe from showmethecurry.com

For Spicy Water:
Chopped Mint Leaves- 1 1/2 cups
Chopped Coriander Leaves- 1 tbsp.
Tamarind- 1/3 cup
Ginger- 1" piece
Green Chillies- 4 to 5
Roasted cumin powder- 1 tsp.
Chat masala - 1/2 tspSalt to taste

Method:

1. Extract pulp from the tamarind 
2. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
3. Add salt and black rock salt to taste.
4. Put it in the fridge to cool down.
5. Add water as required.

For Filling

Potato Filling:

1.Boil the potato and cube it into small pieces.

Lentil Filling:

Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder- 1/2 tsp
Turmeric powder 
Garam masala powder- 1/4 tsp 

Cook the chana  till tenderand drain it. Add some oil in a pan and add turmeric powder in it and add the boiled chana and mix well. Add the chilli powder, salt and garam masala powder and mix well until all the masalas get cooked well.
Switch off the flame and mix the potatoes gently with the chana and keep it aside.


For Red Tamarind Chutney:
Tamarind- 1 cup
Jaggery- 1/2 cup
Sugar- 2 tbsp.
Red chilli powder- 1/2 tsp
Black pepper powder- 1/4 tsp.
Cloves- 2
Warm water- 2 cups
Oil- 1 tsp.
Salt to taste

Method:
Extract the pulp from tamarind. 

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder& cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add a little warm water if it becomes too thick. 






Assembling the Pani puri:
 
Poke a small hole in the center of the puri
Add a tsp of potato and chana mixture in the middle of the puri.  Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it and enjoy!!!


















There were some puri which were not puffed up. Icrushed all those puris in a bowl and added some potato chana filling and mixed it. then i added some tamarind chutney and a lot of spicywater and mixed it well in hands. Then added some onions and chat masala on top. It was so good and it was better than the one i had in shops.



http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html

MEAT PUFFS

Ingredients:

Puff pastry sheet (store bought)

Minced chicken - 1/2 kg

Onion - 3(medium size)

potatoes - 2 (medium)

Carrot - 1/2 cup (finely chopped)

Ginger garlic paste - 2 tsp

Green chillies - finely chopped

Garam masala - 1/4 tsp

Turmeric powder

Salt

Coriander leaves

Preparation:

1. Boil the potatoes and mash it

2. Heat oil in a pan and add chopped green chillies and fry it

3. Add the ginger garlic paste and saute it in a low flame until the raw smell goes away

4. Add the minced chicken and saute it. Add turmeric powder and salt and add the chopped carrots

5. Add the finely chopped onions to the chicken and add garam masala and saute it

(Do not saute the onions too long. Just until the raw smell goes away)

6. Switch off the flame and add the mashed potatoes and mix well and let the mixture cool and add the coriander leaves

7. Fill the patry sheet with the filling and close it and seal it

8. After filling the pastry sheet keep it in refrigerator for a while to make it hard. so that after baking the puffs will be flaky

9. Bake the puffs in a 400 degree oven for 10-15 min or until it becomes golden brown

I am sending this recipe for "JOY FROM FASTING TO FEASTING" event from www.kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

CHICKEN OREGANO CUTLET

My sister in law taught me this dish. I tried it once and it was very tasty. It goes very well with vegetable soup which was also taught by my sister in law. I think that they are the perfect combination. I will post the recipe of vegetable soup next

Ingredients:

Chicken - 1/2 kg(boneless)

For marination:

Dry oregano leaves - 1 tsp

Lemon juice - 2 tbsp

Salt

Pepper

For outer crust:

Maida

Tomato ketchup

Egg

Salt and pepper

Preparation:

1. Marinate the chicken with all the ingredients given under "for marination" for atleast two hours

2. Pour some ketchup in the maida flour and mix it well until it crumbles. Dont pour too much ketchup then it will become watery

3. Beat the egg and season it with salt and pepper

4. Dip the chicken in egg and roll it over on the maida and ketchup mixture

5. Deep fry it

VEGETABLE CUTLET

Ingredients:

Potato - 2

Carrot - 2

Green peas - 1 cup

Ginger&garlic paste - 1/2 tsp

Green chillies - 2

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Lemon juice - 1 tsp

Coriander leaves - a bunch

Salt

Cashew nut - optional

Maida

Bread crumbs

Preparation

1. Boil potatoes seperately and remove the skin. Mash it and keep it aside

2. Boil carrot and peas together until they are tender and drain the water and let it cool

(Any vegetables can be used but i prefer carrot and peas and also cabbage)

3. mash the carrot and beans and keep it and do not mix it with potatoes

4. Add a little oil in a pan and add some cumin seeds and then add the green chillies and ginger garlic paste and saute it until the raw smell goes away

(Be careful not to burn it so cook in simmer)

5. Add the coriander powder and cumin powder and salt and add the mixture

6. Add salt and coriander leaves and saute it until all the moisture dry out

7. Switch off the flame and add this mixture to the potato mixture and mix well and add the lemon juice and some maida (app: 1 tbsp) and mix well

(Adding maida will prevent the cutlet from breaking)

8. Take some maida in a cup and mix with water until it becomes very thin

9. Take some bread crumbs in another bowl

10. Make the mixture into little patties and dip it in the maida water and then coat it with bread crumbs and deep fry it in the oil

I followed this recipe from vahrehvah.com

VEGETABLE PUFFS

Ingredients:

Puff pastry - Store bought

(making puff pastry in home is a long process and also a difficult process. It is better to buy in a store)

For the filling :

Any type of filling can be used. It can be either savoury or sweet

boiled eggs, vegetable filling, potato filling, meat filling are some of the options

Method:

After filling the puff pastry, it should be folded to any required shape and it should be refrigerated for 15-20 min

(Refrigerating will help the puffs to be flaky as it is supposed to be)

Then beat an egg with a splash of water and brush it on the puffs. this is called egg wash. it will make the puffs golden brown and make it shine

Read the instruction to bake on the puff pastry cover and bake accordingly