Keerai Rasam/Spinach Rasam/Palak Rasam

Ingredients:

Tomatoes - 3, cut into halves

Onion - 1, small cut into halves

Spinach Puree* - 1 cup

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Turmeric - 1/4 tsp

Curry Leaves - 6 leaves

Garlic - 4, crushed

Asafoetida - a pinch

Coriander Leaves - 2 tsps, finely chopped

Dry Red Chilies - 2, crushed

Rasam Powder - 2 tsps

Salt - to taste

Oil - 2 tbspns

Water as needed

*Wash the spinach leaves in the running water. Blanch the spinach in hot water by adding little sugar. Remove the water. Cool and blend the spinach in a mixer or blender into a puree.

Method:

Pressure cook the tomatoes, onions, 1/2 tsp cumin seeds and turmeric for 4 whistles. Cool and blend the mixture into a puree. 

Heat the oil in a pan and add the mustard seeds. Let them crackle. Now add the cumin seeds, curry leaves, crushed garlic, asafoetida, dry red chilies and rasam powder. Saute for a minute. Keep the flame low and add the tomato and spinach puree. Add the desired amount of water, salt and allow it to boil for 10 minutes.

Garnish with coriander leaves and serve hot with rice.

Inspired from here

Cut Mirchi Chat

Serves 2

For the Mirchi Bhaji;

Ingredients:

Green Long Peppers - 5

Besan Flour - 1 cup

Rice Flour - 2 tbspns

Chili Powder - 1 tsp, adjust according to taste

Salt - as per taste

Water

Oil for deep frying

Method:

Sieve the besan flour and rice flour together. Then add chili powder and salt. Mix water to make a thick batter. Wash, clean and pat dry the peppers. Slit lengthwise at one end and remove the seeds if you do not prefer hot chilies. Or else skip this step. Now dip the peppers in the batter and deep fry in the hot oil.

Repeat the process and fry all the peppers. Cut the mirchis into circles. Keep it separate.

Cut Mirchi Chat:

Ingredients: 

Mirchi Bhaji - 4, cut into circles

Peanuts - 1/2 cup, unsalted

Red Onions* - 1/2 cup, finely chopped

Cilantro - 2 tbspns, finely chopped

Chili Powder - 3/4 tsp

Chat Masala - 1/2 tsp

Salt - as per taste

Oil - 2 tbspns

*To avoid the raw taste of the onions keep the chopped onions in the cold water for 10 minutes. Drain and use the onions as needed.

Method:

Heat the oil in a pan and add salt. Now add the peanuts and roast them for 2-3 minutes. Now add the onions, chili powder and required salt. Saute them for 2 -3 minutes. Switch off the stove. Garnish with chopped cilantro and chat masala. 

Carrot Cake with Butter Cream Frosting

Ingredients:

All Purpose Flour - 1 1/2 cups

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Salt - 1/4 tsp

Cloves* - 1/4 tsp, grounded

Cinnamon* - 1/4 tsp, grounded

Nutmeg* - 1/4 tsp

Ginger Powder - 1/2 tsp

Butter - 1 stick, at room temperature

Oil - 1/4 cup

Sugar - 1 1/2 cups

Vanilla - 1 tsp

Eggs -2, room temperature

Carrot Puree - 15 oz can or Homemade Carrot Puree** - 1 1/2 cups

Carrot Grated - 1/2 cup

Butter Cream Frosting - 2 cups, Recipe here

*You can also substitute All Spice Powder 1 tsp instead of cloves, cinnamon and nutmeg.

**Carrot - 6, depends upon the size

Chop the carrots and pressure cook them in the cooker for 3 whistles without water. Cool and blend the carrots in a blender. It yields approximately 1 1/2 cups.

Method:

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with a non stick spray or butter and lightly flour or line a muffin pan.

Sift the dry ingredients together in a large bowl.

Using a hand mixer beat granulated sugar, butter and oil. Add 1 egg at a time on low speed about 30 seconds or until blended. Mix in half of the puree and half of the dry ingredients until blended. Now add the remaining puree and dry ingredients. Do not over mix. Stir in grated carrots.

Pour into greased pans.

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, muffin pans to 15 minutes or until toothpick inserted in center comes out clean. Cool them on a cooling rack for 1 hour.

Decorate the cupcakes with butter cream frosting of your choice!!

Inspired from Ramya Santhosh

Creamy Maple Shake

Ingredients:

Milk - 2/3 cup

Maple Syrup - 2 tbspns

Vanilla Ice Cream - 2 Scoops

Vanilla/Almond Extract - 1 tsp

Almonds - 1 tbspn, chopped for garnishing

Method:

Pour the milk and maple syrup into a blender and process gently until combined.

All the ice cream and almond extract, and process until smooth. Pour the mixture into glasses and garnish with chopped almonds.

Pottukadalai Podi/Split Roasted Gram/Chana Dalia Powder

Ingredients:

Split Roasted Gram/Pottukadalai - 1 cup

Dry Red Chili* - 3, medium size

Garlic - 3 cloves 

Grated Dry Coconut/Frozen Shredded Coconut/Coconut - 3 tsps

Curry Leaves - 5 

Ghee - 1 tsp

Salt - to taste

*Adjust according to taste

Method:

In a pan add ghee and roast dry red chili until golden brown, remove from pan and allow to cool. In the same pan roast the pottukadalai for a minute. Keep it separate. Now add garlic and roast it for 2 minutes. Now add curry leaves and coconut and roast it for a minute. Switch it off. Let it cool.

First grind the  pottukadalai and red chili. Grind coarselt. Then add garlic, curry leaves and coconut and salt.

Pottukadalai Podi is ready to serve with steamed rice and ghee or with Idli Dosa!

Masala Paneer Naan

Ingredients:

Wheat Flour - 2 cups

Sugar - 2 tsps

Dry Yeast - 1 tsp

Yogurt/Curd - 1 tbspn

Ghee - 1 tbspn

Salt - 1/2 tsp

Warm Water - for kneading the dough

Oil - needed for making Naan

For the Masala Paneer;

Paneer - 2 cups, grated

Coriander - 1/4 cup, chopped finely

Green Chili - 2, chopped finely

Salt - according to taste

Method:

Combine sugar with yeast and keep aside for 5 minutes. To this mixture add the yogurt, ghee, salt and wheat flour. Add warm water and knead the dough soft for 5 minutes. Cover the dough with wet cloth. Keep aside for 30 minutes.

For the filling;

Mix all the masala paneer ingredients. Divide the stuffing into equal portions. Keep it aside.

How to proceed:

Roll out one portion of the dough into a circle using whole wheat flour for rolling.

Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle using whole wheat flour.

Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.

Repeat with the remaining dough and stuffing to make more Naans. Serve hot with Curd!