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Showing posts from April, 2014

DRAKSHI GOJJU(GREEN GRAPES CHUTNEY)

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Tried this green grapes chutney for a change and it was tangy ,spicy and tasty!

INGREDIENTS:

Green grapes - 500 gmsDry red chillies - about 10 to 12Fenugreek(menthya) seeds - 1/2 tspAsafoetida - 1/4 tspTomato paste - 1 tspMustard seeds - 1/4 tspSalt to tasteOil - 3 tsp

HOW TO MAKE:

Dry roast red chillies,fenugreek and asafoetida and grind them in to fine powder.Now take a deep bottomed pan and add in the oil.Once hot add in the mustard seeds,once they sputter add in the whole green grapes and saute well until the grapes pop out and reduce in size.(this will take about 10 minutes)Add the tomato paste and mix well.Now add in the ground mixture and salt and mix well.saute for few minutes on low flame.Switch off and enjoy with hot rice or chapathis!

PESARATTU DOSA

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Pesarattu is an Andhra speciality!.It is made with whole green moong dal and its very healthy.It is typically served with spicy ginger chutney.
NOTE:Pesarattu is mostly served with a filling of rava upma also called as "MLA Pesarattu". You can add a mound to the centre of the dosa(like aloo filling used for masala dosa) for some variety:)

INGREDIENTS:1 cupwhole green moong dal soaked1/4 cup of raw riceGinger 1 inch pieceFew sprigs of coriander leavesGreen chillies -  3 to 4 Peppercorns - few2 tbsp of oil, for drizzling on dosa while cooking1/4 cup of minced onions for garnish (optional)
HOW TO MAKE:


First Soak the moong dal and rice together for at least 4 hours .Grind together with rest of the ingredients and some salt + water Heat a tawa and spread one ladle-full of batter into a dosa.
Spread it thinner for a crisper version or thicker for a soft version depending on your taste. Drizzle with some oil and spread the minced onions on top (optional). When both sides are cooked, rem…

EGGLESS HONEY CAKE

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People from Bangalore love this Iyengar bakery style honey cake..it is simply irresistible:) Tried making it and it tasted something similar:) INGREDIENTS: TO BAKE THE CAKE: All purpose flour -2 cupsBaking powder-1 TbspRipe Bananas -2Unsalted butter - 1 cupSugar -1 cupMilk-4 TbspVanilla essence -1 tsp For the syrup: Water -1 cup Honey- 1 cupcoconut powder -1 cupFreshly squeezed orange juice - 1/4 cupcardamom powder -1/2 tspa pinch of red food color (optional)HOW TO MAKE: Preheat oven to 180 deg celcius. Take a mixing bowl. Add 2 cups of all purpose flour and baking powder and mix well.Now add in the melted butter and beat well.Take a blender and blend the ripe bananas, sugar and milk together. Now add in the blended liquid to the mixing bowl and mix well to get a nice batter without lumps.Now transfer the contents to a greased baking tray and bake for about 40 to 50 minutes (mine took about 45 mins..chk with a fork if it is baked well)Remove from heat and let the cake cool for about 20…

MYSORE PAAK

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Mysore pak is a sweet which originated in mysore , Karnataka.  It is made by using generous amounts of ghee (clarified butter), sugar and gram flour.


INGREDIENTS: Water -  1/2Cup Gram Flour -  1.5Cups Ghee -  2Cups Sugar - 2Cups HOW TO MAKE: Mix besan gram flour with 3 tsp of hot ghee and sieve. Take sugar in thick bottomed pan. Add water and let it boil to form sugar syrup till it reaches soft ball stage (when the sugar syrup starts boiling a nd frothing, take a water cup and drop little sugar syrup to it, if it turns to a soft ball and sinks to the bottom, your sugar syrup is ready!) Melt the ghee in a bowl.(make sure it should be really hot) Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed. Then keep adding the hot ghee to the flour little by little, stirring continuously Cook till the mixture becomes frothy and ghee separates. Spread out on a greased plate. Cut into squares when firm.

CHOW CHOW BHAATH

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Chow Chow Bhath is a breakfast special from Namma Bengaluru. Chow Chow Bhath consists of Kesari Bath (Halwa) and Khara Bhath (or Upma), where the main  for preparing these two dishes is semolina.  'Kesari' is nothing but saffron. The word 'Khara' refers to the spicy savory. These two form a heavenly combination together..hence the name chow chow bhaath:)



INGREDIENTS

Semolina/fine sooji/rava - 1 cup Sugar - 1 cup Saffron or kesari - few strands soaked in little milkCashew nuts - around 10 halved Cardamom powder - 1/2 tsp. Clarified butter/Ghee - 1 cup(can also use less..but this gives the taste ) Water -3 cups 

HOW TO MAKE:Take a frying pan, add ghee or clarified butter keeping the flame very low. Once it becomes hot, add cashew nuts broken into pieces and fry till very light golden brown.Now add in the semolina and fry until you smell a nice aroma .Now add in the sugar and mix well.(make sure the flame is still in low/medium) Now  add hot water and mix well and bring it to bo…