VEGETABLE SAAGU !!!!!!!!!

My today's recipe is from the blog CHEF AND HER KITCHEN. Veg. saagu goes well with chapathi/poori/dosa/idly. It is a polpular side dish of Karnataka. You will get set dosa & saagu in almost all resturas/darshinis of Karnataka.

Ingredients:

2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)

1 Onion,roughly chopped

1/2 tsp Mustard seeds

2 tbsp Oil/Ghee

Salt to taste

To grind:

1" Cinnamon stick

4-5 Cloves

1-2 Marathi Moggu

1/2 cup fresh grated Coconut

1 tbsp Khus khus

1 tbsp Fried gram

5-6 Green chillies

a handful of chopped Coriander leaves,optional

1 tsp Oil

Method: 

• Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
• Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
• In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
• Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1 - 1.5 cups of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

Serve hot with Poori or chapathy or Set dosa or Atukula dosa.

Notes:

1. You can even add vegetables like cabbage, knol-khol to saagu. My aunt suggests to add even add beetroot but I usually don't add it as it changes the color of saagu, but you can add while preparing the red color sagu.
2. The addition of  Khus-khus is optional but it adds a nice richness to the gravy.You can even add cashewnuts if you want.
3. This sagu would be slightly greenish because of the usage of green chillies and coriander in the recipe.If you want it to be red in color, skip green chillies and coriander in the recipe and add red chillies and tomato while grinding the paste.Also, replace lemon juice with tamarind pulp at the end.

HAPPY COOOKING :))))))))

CAPSICUM EGG MASALA !!!!!!!!

I adopted this EGGsellent egg recipe from a FB group called KAF & it is posted by a member AKSHATHA PRABHU KAMATH. My son loves capsicum very much. So, tried this recipe for his lunch box. Goes well with rotis.

INGREDIENTS:-                                                                                   

Eggs - 4

Capsicum, cubed - 1 big

onion, finely chopped - 1 big

Turmeric pow - 1/4 tsp

Chilly pow - 1/2 tsp

Garam masala pow - 1/2 tsp

Coriander pow - 1 tsp

Amchur pow - 1/2 tsp

Salt to taste

Oil as required

Kasoori methi - 1/2 tsp

METHOD:-

1. Hard boil eggs, cut them into halves and slightly roast them in a pan with very little oil. Keep cut face down while roasting. 

2. Heat oil in a wide pan. Saute onions till golden brown. 

3. Add capsicum cubes and saute for 2 minutes. 

4. Add turmeric powder, chili powder, coriander powder, amchur and garam masala. 

5. Fry masalas for a minute in low flame till its raw smell goes off. 

6. Sprinkle some water just to bind everything and add roasted boiled egg halves. 

7. Mix well and finally add powdered kasoori methi.

HAPPY COOKING :))))))))

CARAMEL BREAD PUDDING !!!!!!!!!!

Aaj kuch meetha ho jaaye...my todays recipe is from RAK'S KITCHEN. This is a simple , easy but delicious dessert using bread. Here, i used tuity-fruity bread but you can use plain bread as well. Clicked pics before chilling but it tasted great after chilling. Best part is it is an eggless dessert & steamed it in pressure cooker.  So, anyone can make this. 

INGREDIENTS:-                                                                            

Bread slices - 8                                                  

Milk - 1 & 1/2 cups

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Sugar - 2/3 cup (11 tblsp approx)

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Sugar for caramel - 2 tblsp

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Vanilla essence - 1 tsp

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Nuts(optional) - for garnishing

METHOD:-

1. Tear the bread into pieces and add milk to it. Mash it well with potato masher. Mix vanilla and sugar and keep aside.
2. Keep ready the vessel(flat 6 inch bowl or any other similar) and heat a pan with sugar and 2 tsp water. Tilt the pan frequently for even heating and take care not to burn the sugar. At one stage the sugar starts turning deep golden yellow.
3. Pour the caramel in the vessel and tilt to coat the bottom and a bit in the sides as well. Let it set for two minutes and pour the bread mixture to it.
4. Steam cook it by covering the vessel with aluminium foil with holes pricked for the steam to escape. Steam for 20-25 minutes. (I used my pressure cooker. Fill it with 3/4 cup water, place the vessel with bread mixture inside covering the vessel with aluminium foil . Close the pressure cooker with lid, no need to put the pressure regulator / weight valve/ whistle.)
5. After that,cool down and keep it in refrigerator for 2 hours minimum and then invert it  to a plate. You can cut it to desired shape before serving.

NOTES:-

1. Be sure you dont over heat the sugar syrup after it turns golden in colour, otherwise it may taste bitter. Also take care not to burn it in the sides of the pan,tilt it frequently to avoid this.
2. You can top with nuts if you like.
3. Don’t add more milk or sugar than mentioned. The pudding by itself is gooey and sticky, so adding more of any one of the above may not set properly.
4. Give at least a day for setting, before serving/eating to enjoy the fullest flavour!
5. I used my pressure cooker for steaming,without the pressure regulator(valve/weight)

1. HAPPY COOKING :))))))

SPINACH KHICHDI / PALAK KHICHDI !!!!!

My today's recipe is from the blog VEG RECIPES OF INDIA. According to her...palak khichdi – here is a one pot meal of moong lentils and rice khichdi with spinach (palak) and peanuts . easy to prepare as well as healthy and light on the stomach. In this palak khichdi, the addition of spinach and peanuts gives a lot of nutrition boost to the otherwise healthy khichdi. An ideal meal for dinner.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 cups chopped palak/spinach                                         
  
• ¼ or ⅓ cup raw peanuts
• ½ cup moong dal/yellow mung lentils
• ½ cup long grained rice or basmati rice
• 1 medium size onion, finely chopped
• 1 medium size tomato, chopped
• 1 medium size potato, chopped
• 1 inch cinnamon
• 1 bay leaf/tej patta(i skipped this)
• 2 cloves
• 2 green cardamoms
• ½ tsp caraway seeds/shah jeera or cumin seeds/jeera
• ½ inch ginger + 3-4 garlic, crushed in a mortar-pestle to a paste or 1 tsp ginger garlic paste
• 1 green chilli/hari mirch, chopped
• ¼ tsp turmeric powder/haldi
• a pinch of asafoetida/hing * check notes ( iskipped this)
• salt as required
• 2 tbsp ghee or oil

INSTRUCTIONS

1. pick and rinse both the rice and moong dal together. soak them together in enough water for about 30 mins.
2. rinse the palak or spinach leaves well. chop them and then in a mixer or blender, make a smooth puree of the spinach adding very little water. keep the spinach puree aside.
3. heat ghee or oil in the pressure cooker. add the caraway seeds or cumin seeds, cinnamon, bay leaf, cloves and cardamoms.
4. fry the whole spices for some seconds till they become fragrant. add the finely chopped onion and saute till they become golden.
5. add the ginger-garlic paste and the chopped green chilies. saute for about 15-20 seconds or till the raw aroma of the ginger-garlic goes away.
6. then add the chopped tomatoes and saute till they begin to soften.
7. add the turmeric powder and asafoetida and stir well.
8. now add the peanuts, potatoes and saute for about 2 minutes.
9. add the spinach puree and continue to saute for 2-3 minutes.
10. strain the rice and moong dal and add them to the spinach mixture. stir well.
11. pour 3.5 to 4 cups water. add salt and stir well.
12. check the taste and if required add some more salt. pressure cook on medium flame for 5 to 6 minutes.
13. once the pressure settles down on its own, remove the lid. check the consistency of the khichdi.
14. if the khichdi looks thick, then you can add some hot water and simmer for a few minutes.
15. remember to stir often as otherwise the khichdi gets stuck at the bottom. if the khichdi appears thin, then simmer till you get the desired consistency.
16. while serving, pour the palak khichdi in bowls or plates and top with ½ to 1 tsp of ghee.
17. serve the palak khichdi hot with plain curd/yogurt or raita or a simple vegetable salad.

NOTES

skip the asafoetida for a gluten free version of this khichdi.

HAPPY COOKING :))))))

MOLTEN LAVA CAKE !!!!!!!!

I tried different recipes of making molten lava cake but using my old microwave oven but failed...finally got a recipe using nutella & succeeded. But some where i felt this is not exact or perfect recipe for molten lava cake. So, thought will try it once i get m/w oven with convension mode. By the grace of God, i got it & tried some cake recipes too & they came out very well. SO, thought this time will try molten lava cake. Actually every time i was thinking before baking cake that i should first see a video about baking cake. (i am a big fan of SHOW ME THE CURRY.COM videos)So, searched in you tube for molten lava cake. & got one easy recipe & tried it. Actually in video the guy said preheat the oven for 232*C. But in my oven the option is maximum 200*C. So, i baked it for few more mins. I mean for 13 mins. Tasted great but the base doesn't baked perfectly. So, i couldn't take it out from the mould. Ate it in the mould itself.  Ate it hot & must say tasted yummyyyyyy...still my mouth is watering by thinking about it. Second time baked it for 20 mins. Base was baked but molten lava cake  became little dry. I wanted creamy texture inside. & one more thing...in original recipe choco chips are used. I searched for it but couldn't get it here. So, i used dark chocolate instead of choco chips. Will reduce baking time next time & let you know. Anyhow, my son liked it ver much. So, thought of posting it. & here is the result.
I adopted this recipe from CUP CAKE TINS ! A must try recipe for cake & chocolate lovers.

INGREDIENTS:-                         

Choco chips or Dark chocolate(chopped into bits) - 3/4 cup
white sugar powder - 3/4 cup
vanilla essence - 1tsp
egss - 4
all purpose flour - 1/2 cup
butter - 1/2 cup

What is double boiler ?

A double boiler is simply a pot of water with a bowl sitting on top. This allows gentle heat into bowl without scratching/burning.

METHOD:-

1. In a double boiler, add butter & choco chips & melt it completely.
2. In a bowl, break all the eggs & beat it well till it becomes frothy.
3. Now add sugar pow & vanilla essence & beat well.
4. Now add all purpose flour & blend it well. Cake batter is ready now.
5, Preheat the oven to 450*F or 232*C. (i preheated it in 200*C for 10 mins.)
6. Greese the mould & dust it with cocoa powder.
7. Pour the batter into this & bake it for 8 mins.( i  baked it for 20 mins at 200*C. But after seeing result, i thought should have baked it for 17 mins)
8. Unmould it & dust it with cocoa powder if you want.
9. Eat it hot & you will love it for sure.

Again tried baking chocolava cake...this time, preheated oven for 20 mins at 200*C & baked first batch for 14 mins at 180*C & baked 2nd batch for 13 mins at 200*C & further baked for 4 mins at 180*C. Below are the pictures...

                            (First batch)

                            (Second batch)

HAPPY COOKING :)))))))

PANEER MASALA !!!!!!!

Hi frenzz !!! today i am here again with a simple, easy to make, spicy but yummy side dish for rotis/dosa/idly. I got this recipe from my hub's cousin Aruna akka. Tasted spicy but goes well with chapatis. Another idea side dish for lunch box.

INGREDIENTS:-                                                

Paneer - 200gms
red chillies - 12
tamarind - double the chana size
onion - medium
garlic cloves - 12
salt to taste
lemon juice
chopped coriander leaves for garnishing

METHOD:-

1. Grind Red chillies tamarind salt onion garlic into a paste.
2. Heat oil in d pan and fry the masala until the raw smell goes.
3. As soon as the oil starts leaving at sides add paneer.
4. And garnish with coriander leaves and squeeze little lemon juice on it and serve smile emoticon

HAPPY COOKING :))))))))

TAWA PULAO !!!!!!!!

TAWA PULAO...one of Mumbai's famous street food. I adopted this recipe from one of my favourite blog FLAVORS AND COLORS. An ideal rice dish for lunch box.

Ingredients                                                                             

2 cups Basmati  rice 
1 onion large sized  
1 capsicum medium sized finely chopped 
2 tomatoes medium sized finely chopped 
1 tsp cumin seeds 
1 cup mixed vegetables, boiled
1 1/2 tsp ginger garlic paste 
1/2 tsp chili powder 
1/2 tsp turmeric powder 
1 tbsp pav bhaji masala 
1/2 tsp garam masala 
2 tbsp butter + oil 
Salt as per the taste
Sugar as per the taste(i skipped this)
1 tbsp lemon juice  

Method:

Cook the rice separately and keep it ready.

In a wok, heat butter + oil. Add cumin seeds and when they crackle add ginger garlic paste, finely chopped onions. Saute on medium heat till the raw smell disappears. Add chopped tomatoes and saute them till they turn mushy. Next add finely chopped capsicum and saute it for a minute. Add turmeric powder, chilli powder, garam masala, pav bhaji masala powder saute for few minutes. Add boiled veggies and mix well till the veggies get nicely combined with spice mix. Sprinkle some water if the mixture starts sticking at the base of the wok. Add cooked rice, chopped coriander leaves, lemon juice, salt as per taste and sugar [optional step I usually do for my kids]. Mix everything well and cook it with covered lid on sim flame for 5 minutes. Switch of the flame. Garnish with finely chopped coriander leaves, raw chopped onions and lemon wedges. Serve it hot with raita/ papad.

HAPPY COOKING :))))))))

SPONGE CAKE (NO ADDED BUTTER/OIL/GHEE) !!!!!!!

Baking time again !!!!! Today i baked sponge cake & i adopted this recipe from one of my favourite blog NIYA'S WORLD. What i liked in this recipe is no butter/oil/ghee is required. Simply amazing na...some where i felt could have baked for few more mins. Neverthless tasted yumm ! A must try recipe for those who are interested in baking.

Ingredients                                                           

90 g flour (¾th cup + 1 tablespoon)

½ teaspoon baking powder

1 pinch salt

120 g sugar (3/4^th cup)

2 eggs (net weight is 105 g)

2 tablespoon ice cold water

1 teaspoon lemon juice

Method

Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder and salt.

Preheat oven (OTG) at 180 *C or 350 *F.

In a bowl, beat eggs and sugar until creamy and smooth (use electric beater). Add 2 tablespoon ice cold water and beat until smooth and creamy.

Now add sieved flour in 3 batches. Mix well with a thick tablespoon (do not use electric beater at this stage) until well combined and without any lumps (till smooth and creamy).

Finally add 1 teaspoon lemon juice and mix well with a thick tablespoon.

Final procedure:

Transfer this cake mixture (3/4^th level of the pan) into a greased baking pan - ring, square or round (or paper lined) or loaf pan.  Spread evenly with a spatula, and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for one hour.

HAPPY COOKING :))))))