Posted on July 19, 2010 by Durga
Ingredients
Par-boiled (Idli) rice-1 cup
Raw rice-1 cup
Urud dhal- ¼ cup
Fenugreek seeds -1 tea spoon
Salt to taste
- Wash and soak all the ingredients together for 3 hours.
- After 3 hours grind the soaked raw rice, par boiled rice, urad dal, fenugreek seeds to a fine paste .
- Add salt to the batter and ferment it overnight.
- Heat paniyaram pan (ebelskiver pan) over medium-low heat.
- Place a tiny bit of butter or vegetable oil in each mold and spread it evenly around the molds.
- Fill each mold with a spoonful of batter.
- Cook until light brown for about 2 or 3 minutes.
- Turn gently with a fork or skewer and brown the other side.
- Transfer to a platter.
Sweet Paniyaram
Ingredients
Jaggery – 1 cup
Cardamom powder -1 teaspoon
Water – ½ cup
- Powder the jaggery.
- Heat a sauce pan on medium heat.
- Add ½ a cup of water, cardamom powder, jaggery to the sauce pan.
- Allow the mixture to boil for 5 minutes.
- Prepare the batter as mentioned in the paniyaram section.
- Add the jaggery mixture to the batter.
- Heat paniyaram pan (ebelskiver pan) over medium-low heat.
- Place a tiny bit of butter or vegetable oil in each mold and spread it evenly around the molds.
- Fill each mold with a spoonful of batter.
- Cook until light brown for about 2 or 3 minutes.
- Turn gently with a fork or skewer and brown the other side.
- Transfer to a platter.
Serving
- Serve warm paniyaram and sweet paniyaram as a snack.
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Posted on January 29, 2010 by Durga
Ingredients
Water (lukewarm) – 1¾ cups
Fresh yeast – ¼ teaspoon
All-purpose flour (Maida) – ¾ cup
Semolina flour (fine Rava) – 3 cups
Olive oil (or vegetable oil) – 3 tablespoons
Cornmeal – 2 tablespoons
Salt to taste
Preparation Method
- To make the starter, mix fresh yeast with ¾ cup lukewarm water in a mixing bowl and set aside for 2 minutes.
- Add ¾ cup of all-purpose flour to the yeast mixture.
- Mix the flour and yeast to form a creamy mixture using a wooden spoon.
- Cover the bowl with a damp cloth and set aside in a cool place for 2 hours.
- Then refrigerate it overnight.
- Next day morning, remove the starter from the refrigerator.
- Turn the starter into a larger mixing bowl, add 1 cup of warm water.
- Using your hands, break up the starter in the water.
- Add 2 cups of semolina to mixture and work gradually to form a sticky dough.
- Set aside in a cool place for 2 hours. This is the first rise.
- After the first rise, add the remaining ½ cup of semolina to the mixture.
- Add the salt and mix well, using your hands to knead in the bowl.
- Sprinkle a wooden bread board with ½ cup of semolina and turn the dough out on it.
- Knead the dough for about 5 to 10 minutes until it feels silky and smooth.
- After kneading, place the dough in a large oiled or buttered bowl. Oil the dough ball.
- Cover with a damp cloth and place in a warm place.
- Let the dough rise until it doubles in size for about 2 hours.
- Preheat the oven at 450° F for about 45 minutes. (The oven Iight will go off before 45 minutes but continue heating)
- Punch down the dough and knead for a minute.
- Roll out dough into rectangle.
- Grease the loaf pan thoroughly with oil or butter.
- Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
- Place the dough in the loaf pan and cover with a dry cloth and let rise for 45 minutes.
- Before putting the loaf in the oven, slash the top in 3 or 4 places with a very sharp knife to let the dough expand.
- Place the dough in the preheated oven and bake for 15 minutes.
- Then lower the heat to 350° F and bake for 45 minutes.
- Remove the loaf from the oven and let cool on a rack.
Serving
- Serve semolina bread with olive oil or butter.
Filed under: Italian | Leave a comment »
Posted on January 25, 2010 by Durga
Ingredients
Cauliflower – 1 medium cut into florets
Corn flour – ½ cup and 1 tablespoon
Ginger garlic paste – 1 tablespoon
Chilli paste – 3 tablespoon
Pepper powder – 1 teaspoon
Water – ½ cup
Salt to taste
Spring onions – 1 cup and 1 tablespoon finely chopped
Coriander leaves – 2 sprigs
Red bell pepper – ¼ cup finely chopped
Green chillies – 2 finely chopped
Ginger paste – 1 tablespoon
Garlic paste – 1 tablespoon
Soy sauce – 4 tablespoons
Sugar – 1 teaspoon
Sesame oil or vegetable oil – 2 tablespoons
Oil to fry – 2 cups
Cumin seeds – 1 tablespoon
Preparation method
- Heat 2 cups of oil in a pan.
- Dissolve corn flour, ½ teaspoon of pepper powder,1 teaspoon chilli paste, ginger garlic paste and salt in ¼ cup of water.
- Add the cauliflower florets and mix until the florets are coated with the flour mixture.
- Add the few florets at a time into the hot oil and fry until golden brown.
- Remove from oil and drain in paper towels.
- Mix the 1 tablespoon corn flour with 2 tablespoons of water.
- Add soy sauce, 2 table spoons chilli paste,sugar, ½ teaspoon of pepper powder and salt.
- Heat sesame oil in a frying pan on high heat.
- Add garlic, ginger, green chillies, spring onions, red bell peppers and stir fry for a minute.
- Add the corn flour mixture to the spring onion mixture and cook for a few minutes until thick and the corn flour is cooked.
- Before serving, put the fried cauliflower florets in the sauce and stir fry on high heat for 3 minutes.
- Garnish with spring onion and coriander leaves.
Serving
- Serve hot gobi manchurian as an appetizer.
Filed under: Indian, Vegetarian | Leave a comment »
Posted on January 25, 2010 by Durga
Ingredients
Red Onion – 1 cup (finely julienned)
Baking soda – ½ teaspoon
Curry leaves – 2 sprigs (optional)
Coriander leaves – 4 sprigs
Ginger garlic paste – 1 tablespoon
Chickpea flour (Besan) – 1 cup
Rice flour – ¼ cup
Chilli powder – 1 teaspoon
Green chillies – 2 (finely julienned)
Cumin seeds – 1 teaspoon
Oil – 2 cups and 2 tablespoons
Salt to taste
Garam masala – a pinch
Preparation method
- Place onions,green chillies, ginger garlic paste,curry leaves, coriander leaves in a bowl.
- Sprinkle little salt over the onions, mix well and let it rest for about 15 minutes.
- In another bowl add chickpea flour, rice flour, baking soda, garam masala, chilli powder, 2 tablespoons of oil and salt.
- Heat 2 cups of oil in a sauce pan.
- Mix the chickpea flour mixture with the onion mixture.
- The moisture in the onion mixture should be enough to form a batter otherwise sprinkle little water.
- Use your fingers to drop the batter in the oil to form small fritters.
- Fry till golden brown.
Serving
- Serve hot onion pakora as an appetizer.
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Posted on January 25, 2010 by Durga
Makes 4 servings
Ingredients
Cashew,pista,almonds – ¼ cup
Coconut(grated) – ¼ cup
Raisins – 3 tablespoons
Jaggery – 1 cup
Moong dal – ¼ cup
Rice – 1 cup
Saffron – few strands
Cardamom powder – 1 teaspoon
Water – 3 cups
Milk – 1 cup
Ghee – 1 cup and 2 tablespoons
Preparation method
- Wash rice and moong dal in water.
- Pressure cook rice and moong dal with 3 cups of water and 1 cup of milk for 3 whistles.
- Heat a sauce pan.
- Add jaggery and ¼ cup of water and cook until jaggery fully dissolves and it is thick for about 5 minutes.
- Heat another sauce pan and add 2 tablespoons of ghee.
- Add Cashew,pista,almonds, raisins, roast until golden brown and the raisins swell.
- Add grated coconut to the nuts and fry until golden brown for 2 minutes.
- In a heavy bottom pan heat 1 cup of ghee, add cooked rice and moong dal to it.
- Add jaggery syrup, roasted nuts, raisins, coconut mixture to the rice and mix well.
- Add saffron, cardamom powder to the rice mixture and stir well.
- Cook until soft pudding consistency for about 15-20 minutes.
Serving
- Serve warm sweet pongal as a dessert.
Filed under: Indian, Vegetarian | Leave a comment »
Posted on January 22, 2010 by Durga
Makes 2 servings
Ingredients
Penne pasta – 1 cup
Tomatoes finely chopped – 3 cups
Tomatoes – 2 cups (sliced about ¼ inch thick)
Onion finely chopped – 1 cup
Eggplant – 2 medium (sliced about ½ inch thick)
Garlic finely chopped – 10 cloves
Basil finely chopped – 10 leaves
Rembrandt extra aged gouda cheese (grated)- ¼ cup
Bread crumbs – ½ cup
Olive oil – 2 tablespoons for the tomato sauce
Olive oil – 2 tablespoons for brushing the eggplant slices
21 seasoning (Trader Joe’s) – 2 tablespoons
Sugar – 1 teaspoon
Salt to taste
Pepper to taste
Water – 3 quarts
Salt – 1 teaspoon
Preparation method
- Place the eggplant slices in a colander and sprinkle each slice with salt.
- Cover the slices with a plate and place weight on it. Leave it for atleast 1 hour
- Preheat the oven at 450° F.
- Rinse the salted eggplant slices and pat dry with paper towels.
- Lightly oil a baking sheet and lay the slices in a single layer.
- Lightly brush the top of each slice with oil using a pastry brush.
- Set oiled eggplant slices in the preheated oven for 15-20 minutes until they are golden brown on both sides.
- Remove the eggplant from the oven after 15 minutes.
- Heat olive oil in a saucepan.
- Add garlic and cook until it softens over medium heat.
- Add onion and cook until onions become translucent for about 5 minutes.
- Add the finely chopped tomatoes, salt and sugar to the onion mixture and cook until the tomatoes are soft for 10 minutes .
- Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add pasta and cook for 15 minutes.
- Mash the tomato mixture with a wooden spatula
- Add the seasoning to the tomato sauce.
- Drain the pasta and immediately add it to the tomato sauce.
- Switch off the stove.
- Grease bottom and sides of a glass or ceramic oven dish.
- Layer half the tomato slices over the bottom and sprinkle with half breadcrumbs, plus salt and pepper.
- Spread half the pasta on top and then half eggplant slices in a layer.
- Sprinkle half of the grated cheese and half the chopped basil.
- Now add in layers the remaining tomato slices. sauced pasta, eggplant slices, bread crumbs, grated cheese and the remaining basil.
- Place the dish in the oven and bake for 1 hour.
- Remove from oven and set aside for about 15 minutes.
Serving
- Serve warm Penne pasta with eggplant.
Filed under: Italian | 2 Comments »
Posted on January 21, 2010 by Durga
Makes a loaf
Ingredients
Water (lukewarm) – 1 cup
Salt – 1 teaspoon
Dry yeast – ½ teaspoon
Unbleached all-purpose flour – 3 cups
Cornmeal – 2 tablespoons
Oil – 2 tablespoons
Preparation method
- Add yeast to ½ cup lukewarm water and set aside for 5 minutes.
- Take 3 cups of flour in a bowl. Make a well in the middle and add the dissolved yeast water.
- Start mixing it into the flour with wooden spoon or your hands.
- Once the dissolved yeast is incorporated add the remaining water and continue mixing the flour.
- Turn the dough out onto the board and knead for 6-10 minutes.
- After kneading, place the bread in a large oiled or buttered bowl. Oil the dough ball.
- Cover with a towel or plastic sheet and place in a warm place.
- Let the dough rise until it doubles in size for about 2 hours.
- Punch down the dough and knead for a minute.
- Roll out dough into rectangle.
- Grease the loaf pan thoroughly with oil or butter.
- Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
- Place the dough in the loaf pan and cover with a dry cloth and let rise overnight.
- Preheat the oven at 450° F in the morning.
- Place the dough in the preheated oven and bake for 15 minutes.
- Then lower the heat to 350° F and bake for 45 minutes.
- Remove the loaf from the oven and let cool on a rack.
Serving
- Serve bread with olive oil or butter
Filed under: Italian | Leave a comment »
Posted on January 21, 2010 by Durga
Ingredients
Farfalline pasta (small bow-tie) – 1 cup
Tomatoes finely chopped – 3 cups
Onion finely chopped – 1 cup
Celery – ¼ cup
Carrot (grated) – ¼ cup
Garlic finely chopped – 10 cloves
Basil finely chopped – 10 leaves
Rembrandt extra aged gouda cheese (grated)- ¼ cup
Olive oil – 2 tablespoons
21 seasoning (Trader Joe’s) – 2 tablespoons
Sugar – 1 teaspoon
Salt to taste
Water – 3 quarts
Salt – 1 teaspoon
Preparation method
- Heat olive oil in a saucepan.
- Add garlic and cook until it softens over medium heat.
- Add onion and cook until onions become translucent for about 5 minutes.
- Add celery, tomatoes, salt and sugar to the onion mixture and cook until the tomatoes are soft for 10 minutes .
- Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add pasta and cook for 6 minutes.
- Mash the tomato mixture with a wooden spatula
- Add the seasoning to the tomato sauce.
- Drain the pasta and immediately add it to the tomato sauce.
- Switch off the stove.
- Sprinkle carrot, basil and cheese over the pasta and mix well
Serving
- Serve warm Farfalline pasta.
Filed under: Italian | Leave a comment »
Posted on January 21, 2010 by Durga
Ingredients
Water – 1 cup
Bay leaves – 3
Salt – 1 teaspoon
Dry yeast – ½ teaspoon
Unbleached all-purpose flour – 3 cups
Cornmeal – 2 tablespoons
Oil – 2 tablespoons
Preparation method
- Boil ½ cup of water in a small pan, add the bay leaves and set aside to steep for about 20 minutes in a warm place.
- Boil remaining ½ cup of water in another pan and add salt and stir until salt is dissolved completely.
- Set aside to cool to lukewarm.
- Remove and discard the bay leaves, add yeast to the water and set aside for 5 minutes.
- Take 3 cups of flour in a bowl. Make a well in the middle and add the dissolved yeast water.
- Start mixing it into the flour with wooden spoon or your hands.
- Once the dissolved yeast is incorporated add the salty water and continue mixing the flour.
- Turn the dough out onto the board and knead for 6-10 minutes.
- After kneading, place the bread in a large oiled or buttered bowl. Oil the dough ball.
- Cover with a towel or plastic sheet and place in a warm place.
- Let the dough rise until it doubles in size. This usually takes about 1½ hours.
- Punch down the dough and knead for a minute.
- Roll out dough into rectangle.
- Grease the loaf pan thoroughly with oil or butter.
- Put cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered
- Place the dough in the loaf pan and cover with a dry cloth and let rise for 2 hours.
- After the first hour, preheat the oven at 450° F.
- After 2 hours, place the dough in the preheated oven and bake for 15 minutes.
- Then lower the heat to 350° F and bake for 45 minutes.
- Remove the loaf from the oven and let cool on a rack.
Serving
- Serve bread with olive oil or butter.
Filed under: Italian | Leave a comment »
Posted on January 21, 2010 by Durga
Ingredients
Butter or Ghee – ½ cup
Almonds, Cashew nuts, Pistachios – ¼ cup
Raisins – ¼ cup
Chopped Almonds – 2 tablespoons
Saffron(optional) – few strands
Cardamom powder – ½ teaspoon
Salt – a pinch
Sooji (Semolina) – 1 cup
Sugar – 1¼ cups
Water or milk – 2½ cups
Preparation method
- Melt butter in a heavy bottomed pan on low heat.
- Add nuts and raisins and roast until golden brown and the raisins swell.
- Now add sooji and roast on low flame heat until lightly colored and fragrant.
- Add sugar to the sooji mixture and mix well.
- Then add water (or milk) to the sooji mixture and increase heat to meduim.
- When most of the water (or milk) is absorbed, add a pinch of salt and saffron(if using).
- Stir in gently and cover with a lid
- Switch off the stove.
- Rest for a 10 minutes before serving.
- Garnish with almonds.
Serving
- Serve warm sooji kesari as a dessert.
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