Friday, December 27, 2013

Eggless Tutti Frutti Cake

All purpose flour - 1 1/2 cups + 2 tsps to coat the tin and tutti frutti
Sugar - 1 cup, powdered
Curd - 1 cup, beaten at room temperature
Tutti frutti - 1/2 cup
Oil - 1/2 cup (Canola or Sunflower)
Baking Powder - 1 1/4 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Vanilla Essence - 2 tsps
Milk - 1 tsp, to brush the cake

Inspired from here
Grease an 8" round pan or the 4"x7" loaf tin with oil. Add a tsp of flour and shake it well so that it coats all the sides and bottom of the tin. Alternatively you can line it with baking paper and make sure you cut it into right size before lining it in the pan.
Preheat the oven at 200 deg C(400 deg F) for 10-12 mins.
In a small bowl take tutti frutti and add 1 tsp of flour and mix well to prevent tutti frutti settling down at the bottom.
Sieve all purpose flour a couple of times to ensure that there are no lumps in it. Add salt.
In a bowl beat curd until smooth. Add powdered sugar to it and beat again for 2-3 mins.
Add baking powder and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume and you can see some bubbles forming in it. Now add the vanilla essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the mixture and will not fluff up. Hence do it gentle.
Add the tutti frutti to the cake batter and fold it nicely. Pour this batter into the prepared tin and keep it ready.
Reduce the oven temperature to 180 deg C(350 deg F) and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins. The baking time varies from oven to oven, hence keep an eye over it after 30 mins.
You can insert a toothpick in the center of the cake to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it keep the tin back in the oven and bake for some more time.
Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake. However this step is optional. 
Remove the tin from the oven and let it sit for 5 mins. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely, approx 2 hrs. Once it is completely cooled, slice the cake into thick slices using a serrated knife.
Serve it with tea/coffee or eat as it is as a snack.

Friday, December 20, 2013

Spring Onion Chutney

Spring Onion - 1 bunch(4-5 stalks)
Ginger - 1" piece
Green Chili - 3, adjust according to taste
Cilantro - 5-6 sprigs
Coconut - 2 tsps(shredded)
Chana Dal - 1 1/2 tsp
Dalia/Pottu Kadalai - 1 1/2 tsp
Oil - 1 tsp
Salt to taste

To temper;
Oil - 1/2 tsp
Mustard Seeds - 1/4 tsp
Curry leaves few
Chana/Urad dal - 1/4 tsp each

Wash and roughly chop spring onions, both white and greens. Keep aside.
Heat oil in a pan, add chana and dalia roast till light golden color. Then add ginger, green chili and saute lightly followed by spring onions and saute for 1-2 minutes. Then add cilantro and saute it. Add shredded coconut mix well and turn off the stove.
Cool down completely and then grind it to a smooth paste using little water.
After that transfer the ground chutney to bowl, heat oil in a tempering pan and add tempering ingredients one by one and fry lightly and add it to the chutney.Mix well.
Chutney is now ready to serve.

Inspired from here

Tuesday, December 17, 2013

Simple Vanilla Cake with Butter Cream Frosting

Inspired from here
Yields 2 - 9 inch Round Cake Pans

2-1/2 cups all-purpose flour
2 cups sugar
1 cup milk
3/4 cup vegetable oil
4 eggs
2-1/4 teaspoons baking powder
1 teaspoon vanilla extract

Preheat oven to 350° F. Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Inspired from Food Network
Yields 2 cups
3 cups confectioners' sugar
1 cup butter at room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream or whole milk
Few Drops of Food Color

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream or milk, few drops of food color and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Wednesday, December 11, 2013

Aloo Bonda/Urulaikizhangu Bonda

Yields 8 bondas
Inspired from Rak's Kitchen
Potato - 3, medium
Onion - 1/2 cup, chopped finely
Green chili - 2, finely chopped
Ginger - 1 tsp, finely chopped(optional)
Turmeric - 1/8 tsp
Salt - as per taste
Oil - for deep frying

For tempering;
Oil - 2 tsps
Mustard - 3/4 tsp
Urad dal - 1 tsp
Curry leaves - 5, finely chopped

For the batter;
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Ghee - 1 tsp
Black Pepper Powder* - 1/2 tsp
Asafoetida - a pinch
Turmeric - a pinch
Baking Soda - a pinch
Salt - as per taste 
*You can also add chili powder

Cook the potatoes well and peel off the skin and mash it well. Keep aside. 
In a pan, season with mustard seeds. As soon as the mustard seeds crackle add urad dal. Fry till golden brown. Now add curry leaves, finely chopped ginger, green chili and onion. Fry till the onions turns translucent. Add turmeric and salt. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for a couple of  minutes and drizzle a tsp of oil. Cool down completely. Make equal sized balls and set aside.
For the batter, mix the flours, ghee, black pepper powder, asafoetida, turmeric, baking soda, salt with little water to make a batter, it should be thick enough to coat the potato balls.
Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame till golden brown and drain it on a kitchen tissue. Serve it with chutney.

Wednesday, December 4, 2013

Mexican Burrito Bowl

Serves 2
Basmathi Rice - 1 cup
Water - 2 cups
Lemon Juice - 2 tbspns
Cilantro - 2 tbspns, chopped finely
Salt to taste

Wash and soak the rice in water for 30 minutes. Drain the water and cook the rice by adding water and salt. 
Once the rice is cooked add the lemon juice and the chopped cilantro.

Yields - 1 cup
Tomatoes - 3 big
Jalapeno -1
Garlic - 2 cloves with skins 
Red Onion - 1/4 cup, chopped finely
Olive Oil - for brushing
Cilantro - 1 tbspn, finely chopped
Lemon Juice - 1 tbspn
Salt and Pepper - to taste

Cut the tomatoes and jalapeno in half. Apply olive oil all over the tomatoes, jalapenos and garlic. Broil the vegetables till you observe black spots all over the vegetables(either broil them over the stove top or broil in the oven). Place the vegetables in a bowl and cover them. Let them cool for few minutes.
Now peel the skin off the tomatoes. Scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)!  Peel the garlic, and transfer it to a food processor, along with the jalapenos.  Pulse until they are finely chopped, then add the tomatoes (with their juice), and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice.  Stir to combine, and add salt and pepper to taste.  Cover and refrigerate.

Green Bell Pepper - 1 small, chopped lengthwise
Onions - 1 small, chopped lengthwise
Olive Oil - 2 tbspns
Paprika - 1/2 tsp
Salt and Pepper - to taste

Heat a skillet and add the olive oil. Add the onions and peppers and saute them over high heat. Saute till the veggies starts turning black. Add the paprika, salt and pepper. Switch off the stove.

Serves 2
Cilantro Rice - 3 cups
Roasted Tomato Salsa - 1 cup
Corn Salsa - 1 cup
Baked Black Beans - 1/2 cup
Sauteed Peppers - 1 cup
Guacamole - 1 cup
Lettuce - a few
Sour Cream - 1/2 cup

Take a bowl and place the cilantro rice. Then add corn salsa, black beans, roasted tomato salsa, sauteed peppers, guacamole, sour cream and garnish with lettuce.

Tuesday, November 26, 2013

Simple Fried Rice

Basmati rice - 1 cup
Carrot - 1, chopped finely
Capsicum - 1/2 cup, chopped finely
Pepper - 1 tsp
Spring onion - 3 to 4 sprig, white and green parts separated
Olive oil - 2 tbspns

Wash and soak the rice in water for 20 minutes. Drain and cook the rice with 1 1/2 cups of water. Add a tsp of olive oil and separate the grains.
Heat a broad pan with olive oil. When its hot, add the white part of the onions and veggies and fry for 2 minutes or until its cooked, but retains its crunchiness. Now add pepper and salt.  Add the cooked rice and stir till it gets heated up. Garnish with green parts of spring onions.

Tuesday, November 19, 2013

Baked Nutella Doughnuts with Nutella Glaze

Yields 10 Donuts
1 1/4 cups all purpose flour
1 tbspn unsweetened cocoa powder
1 1/4 tsp baking powder
1/4 tsp salt
1/4 cup granulated sugar
3 tbspns packed light-brown sugar
1/3 cup Nutella
3 tbspns butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 cup milk

For the Glaze
1 cup powdered sugar
2 1/2 tbspns Nutella
4 - 6 tsps milk
1/2 tsp vanilla extract
Chopped, toasted hazelnuts or sprinkles, for topping (optional)

Preheat oven to 400 degrees. 
In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture. 
Divide batter among greased doughnut pans filling each about 3/4 full ). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 - 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.

In a small mixing bowl, whisk together powdered sugar, 2 1/2 tbspns Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.

Tuesday, November 12, 2013

Oreo Milkshake

Serves 1 Glass
Chocolate Syrup - 1 tsp
Oreo Cookies - 2
Milk - 3/4 cup
Vanilla Ice Cream - 1/4 tsp

Spoon the syrup into the glass. Roll the glass to coat bottom and inside of glass. Finely chop one cookie. Set aside.
Quarter remaining cookie. Place it in the blender. Add milk and ice cream; blend until smooth.
Pour into prepared glass. Top with chopped cookies. Serve immediately.

Wednesday, November 6, 2013

Aloo Mutter Korma

Serves 4
Inspired from Tarla Dalal
15 small potatoes boiled or 4 medium sized potatoes boiled and chopped
1 1/2 cups boiled green peas
2 tbsp thick fresh curds, whisked
1/4 cup fresh cream or whole milk
1/2 tsp garam masala
2 tbsp ghee
Salt to taste

To be blended into a smooth paste;
1 tsp oil
1 cup roughly chopped onions*
2 tbsp broken cashew nuts 
1 tsp chopped ginger 
3-4 finely chopped green chilies
1 cup water

*Saute the onions in a tsp of oil. Cool completely and blend it with other ingredients.

Heat the ghee in a pan, add the prepared paste and sauté till the mixture leaves oil.
Add the potatoes, peas, curds, cream, garam masala and salt and simmer for 3-4 minutes.
Serve hot.

Wednesday, October 23, 2013

Green Peas Pulao

Basmathi Rice - 1 cup
Onion - 3/4 cup, sliced lengthwise
Garlic - 4 cloves, chopped
Boiled Peas or Frozen Peas - 1 cup
Green Chilies - 2, finely chopped
Cumin Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1/2 inch stick
Bay Leaf - 1
Oil - 1 tbspn
Salt to taste

Clean, wash and soak the rice for approx. 30 minutes. Drain and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds, cloves, cinnamon and bay leaf. Saute for a minute and add onions, garlic and green chilies. Sauté until the onions turn translucent.
Add the drained rice and cook on a slow flame for 2 minutes. Add 2 cups of hot water and salt and mix well. Lower the flame as much as possible, cover the pan and cook till the rice is almost done (cook till most of the liquid is absorbed). Gently stir in the boiled peas. Cook for some more time till the rice is done. Serve hot.
If you are using rice cooker transfer the entire content to the cooker and cook till the rice is done. Serve hot with any gravy of your choice.

Thursday, October 17, 2013

Jeera Rasam

Jeera/Cumin Seeds - 1 tsp
Toor Dal - 1 tbspn
Curry Leaves - a sprig (12 leaves approx)
Sambar Powder - 2 tsps
Turmeric - 1/4 tsp
Asafoetida - a pinch
Tamarind - a small gooseberry size
Oil - 2 tspns
Salt - according to taste
Mustard Seeds - 1/2 tsp

Add a tsp of oil in a pan and roast the toor dal till it turns golden brown. Now add the cumin seeds and fry for a minute. Switch off the stove. Keep it aside. In the same pan add the curry leaves and fry for 2-3 minutes. Cool completely. Grind the fried toor dal, cumin seeds and curry leaves with little water to a smooth paste. Keep it separate.
Soak the tamarind in one cup of warm water. Squeeze and extract the pulp. To this add 2 cups of water, sambar powder, turmeric, asafoetida and salt. Let them boil for 15-20 minutes or till the raw smell of the sambar powder goes off. Add one more cup of water. Now add the grounded paste and mix well them well. Switch off the stove as soon as the rasam starts to bubbles up (approximately 2 minutes).
Heat a tsp of oil and add the mustard seeds. As soon as it splutters, switch off the stove and pour this tempering over the rasam. Serve hot with rice!

Tuesday, October 15, 2013

Steamed Rice Balls/Upma Kozhukattai

Makes 12-14 balls
Idli Rice Rava/Rice Rava* - 1 cup
Red Chilies - 3, crushed
Coconut - 1/4 cup, grated
Water - 2 cups
Oil - 1 tbspn
Salt to taste

To temper;
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Asafoetida - a pinch
Curry leaves - a few

*Grind the raw rice coarsely like rava/semolina, sieve it and use this rice rava for preparing this dish.

Heat the oil in a pan and add mustard seeds. When it splutters add urad dal and fry till it becomes golden brown. Now add asafoetida, curry leaves and crushed red chilies. Saute for a minute.
Add 2 cups of boiling water, salt and add the rice rava slowly, stirring continuously. Cook till it becomes thick and leaves the side of the pan. Add grated coconut and switch off the stove. Cool it.
Make small balls out of it and steam cook for 15- 20 minutes(Use idli cooker or pressure pan for steaming).
Serve hot with chutney or sambar.

Tuesday, October 8, 2013

Spinach Aloo Paratha/Palak Aloo Paratha

Makes 6 Medium Size Parathas
Whole Wheat Flour - 1 1/2 cups
Besan Flour - 1/3 cup
Potato - 1 boiled and grated
Spinach - 3/4 cup, chopped
Green Chilies - 2, chopped
Curd or Milk - 4 tbspns
Oil - 1 tbspn
Salt to taste

Mix all the ingredients and make a dough.
Roll out the dough into small or medium rotis of your choice with the help of a little flour.
Heat a tawa and place the rolled out parathas on it. When the top of the parathas change color, flip over and spray some oil over it. After about 20 secs flip over and press and rotate the parathas with a kitchen towel. The parathas would puff up. Serve hot with a dollop of butter or with curd and pickle.

Thursday, September 5, 2013

Ammini Kozhakattai/Mani Kozhakattai

Rice Flour/Idiyappam Flour/Kozhakattai Flour - 1 cup
Water - 1 1/2 cup
Salt - 1/2 tsp
Sesame Oil - 1 tsp
Coconut(Scrapped) - 2 tbspns
Chili Powder/Idli Milagai Podi - 1-2 tsps
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Oil - 1 tsp
Curry Leaves - a few

Boil water with salt and gingelly oil. Add the flour slowly and keep stirring. Switch off the stove and stir the flour until you get a smooth dough with a wooden ladle. Apply oil in your palm. Take a small portion of the dough and make a small ball. Repeat for the rest of the dough. Place all of them in a idli steamer or a a big bowl and steam for 12 minutes.(Do not over steam. Over steaming will make them rubbery). 
Heat oil in a pan and add the mustard seeds. When the mustard starts to crackle add urad dal and fry for a minute. Now add curry leaves, steamed balls, red chili powder and salt. Saute for a couple of minutes and add the scrapped coconut. Switch off the stove. Serve warm or cold.

Thursday, August 29, 2013

Beetroot Kheer/Beetroot Payasam

Beetroot - 1 cup, grated
Milk - 1 1/2 cups
Sugar - 1/4 cup, adjust according to taste
Cardamom Powder - 1/4 tsp
Cashews - 2 tsps, broken
Ghee - 1 tbspn

Heat ghee in a pan and roast the cashews till golden brown. Set aside. In the same pan add the grated beetroot and saute till it gets cooked (approximately 8 minutes). Cool down and grind them in a mixer. Now add the pureed beetroot to the pan. Add the milk and sugar. Simmer and let it cook for few minutes. Switch off the stove and add the cardamom powder. Garnish with the roasted cashews. Serve it hot or cold.

Thursday, August 15, 2013

Marble Cake

Serves 10
Inspired from here
Semisweet Chocolate - 5 ounces (140 grams)
All Purpose Flour - 2 1/4 cups
Baking Powder - 2 1/2 tsps
Baking Soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted Butter - 3/4 cup at room temperature
Granulated White Sugar - 1 1/4 cups
Eggs - 3 large at room temperature
Vanilla Extract - 1 1/2 tsps
Sour Cream or Plain Yogurt - 1/3 cup at room temperature
Milk - 1/2 cup at room temperature

Preheat the oven to 350 degrees F (180 degrees C) and place the rack in center of the oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan. 

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside to cool to room temperature.

Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. Place the batters into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix.

Bake for about 35 - 40 minutes, or until a toothpick inserted in the center just comes out clean. Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely. Can dust the top of the cake with cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is best the day it's made, but it will keep for a couple of days at room temperature or it can be frozen.

Tuesday, August 6, 2013

Green Plaintain Burger

Green Plaintain(boiled and mashed) - 1 1/2 cups(approx 1 big)
Potatoes(boiled and mashed) - 1/2 cup
Baking Powder - 1 tsp
Cashews - 1 tbspn(powdered)
Onion - 1/4 cup, chopped
Garlic - 1 clove, finely chopped
Green Chilies - 1, finely chopped
Red Chili Powder* - 1 tsp
Cilantro - 1 tbspn, chopped
Turmeric - a pinch
Salt as per taste
Oil - 1 tsp + more for cooking the patties
Burger Buns - 3
Lettuce - 3 leaves
Cheese Singles - 3
Cucumber - 9, cut into circles
Tomato - 9, cut into circles

*Omit this if you are using Green Chilies.

Heat a tsp of oil in a kadai and add the onions, garlic and green chilies(if using). Saute till the onions turn translucent. Switch it off. Now mix the sauteed onions, red chili powder(if using), cilantro, turmeric and salt.
Divide the mixture into 3 patties(depending upon the size of the burger). 
Heat a kadai and cook the patties with little oil till golden brown on both sides.
Toast the burger. Place the patties, cheese, cucumber, tomato and lettuce and serve it with tomato ketchup.

Tuesday, July 30, 2013

Savory Semolina Cake

Semolina/Rava - 1 cup
Curd - 1 cup(not sour)
Carrots - 1/4 cup, grated
Peas - 1/4 cup
Green Beans - 6, chopped 
Ginger - 1 tsp, grated
Green Chili - 1, finely chopped
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp

To Temper:
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Oil - 2 tbspns
White Sesame Seeds - 1 tsp

Preheat the oven to 350 F and grease a loaf tin with a non stick spray.
Mix rava and curd in a mixing bowl. Add grated ginger, grated carrot, beans, salt, turmeric powder and red chili powder and mix it well. The mixture will be very thick.
Heat a pan and add 2 tbspns of oil. Add the mustard seeds and when they pop, add cumin seeds and let it sizzle. Pour the tempering over the mixture and mix it well.
Finally add the baking soda to the batter and mix well. Immediately pour the batter into the greased loaf pan. Sprinkle the white sesame seeds on the top. Bake for 30 minutes or a tooth pick inserted comes out clean.
Remove the loaf from the pan and let it cool for 5 minutes. Serve hot with ketchup.

Wednesday, July 24, 2013

Tomato Peas Pulao

Serves 2

Basmati Rice - 1 cup
Tomatoes - 2 small or 1 big, chopped finely
Onion - 1 medium, chopped lengthwise
Green Chili - 2, slit lengthwise
Ginger Garlic Paste - 1/2 tsp
Green Peas - 1/4 cup
Turmeric - 1/8 tsp
Garam Masala - 1/2 tsp
Red Chili Powder - 3/4 tsp
Coriander Leaves - 2 tbspns, chopped finely
Salt as per taste

To temper;
Oil & Ghee - 2 tbspns
Elachi -1 (optional)
Cinnamon - 1/2 inch piece
Clove - 1
Bay Leaf - 1

Soak basmati rice for at least 1 hour. Heat a pan or pressure cooker with oil, ghee and temper with elaichi, cinnamon, clove and bay leaf. Add green chilies, onions and fry till onion turns translucent. Add ginger garlic paste, green peas and fry for a minute. Then add tomatoes. 
Now add salt, turmeric, garam masala powder and red chili powder. Fry till the tomatoes turn mushy. Drain the soaked rice and add it to the pan. Fry for a minute and add 1 cup of water. Bring to boil and pressure cook for 2 whistles in low flame.
If using rice cooker, transfer the entire content to the rice cooker.
Once the rice is cooked garnish with coriander leaves. Serve hot with raita and chips.

Monday, July 15, 2013

Non Fried Moong Dal Dahi Vadas

Inspired from Tarla Dalal
Makes 8-10 Vadas
For the Vadas;
Split Green Moong Dal or Whole Urad dal - 1 cup 
Green chilies - 2, roughly chopped
Asafoetida (hing) - a pinch
Salt to taste
Eno Fruit Salt - 1/2 tsp
Oil for Greasing and Cooking - 1 1/4 tsp

For the Curds;
Low-fat curds - 2 cups, made from 99.7% fat-free
Salt to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - a few

Other Ingredients:
Cumin Powder - 1 tsp
Chili Powder - 1 tsp
Cilantro - 2 tbspns, finely chopped
Boondi - 2-3 tbspns

For the Vada;
Clean, wash and soak the moong dal for 3 to 4 hours. Drain, add the green chilies and blend in a mixer to a smooth paste, using a little water. Transfer the paste into a bowl, add the asafoetida and salt and mix well. Sprinkle the fruit salt and add 1 tbspn of water over it. When the bubbles form, mix gently. Grease a non-stick tava (griddle) using ¼ tsp of oil. Pour ladleful of the batter on it to make 3 to 4 vadas at a time. Cover with a lid and cook on a slow flame for 2 to 3 minutes. Turn upside down, cover again and cook on a slow flame using ¼ tsp of oil for 2 to 3 minutes(not more than that). Repeat with the remaining mixture to make more vadas. 
Soak the vadas in hot water for 2 minutes and squeeze out the water and keep aside.

For the curds;
Combine the curds and salt in a bowl and mix well using a whisk. Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds and curry leaves. Pour this tempering to the whisked curds and mix well.

How to proceed;
Place two vadas on a serving plate and spread the tempered curds over the vadas. Sprinkle ¼ tsp of cumin powder, ½ tsp of chili powder, boondi and cilantro.
Repeat with the remaining ingredients.