Tuesday, June 28, 2011

Ulundu Vade (Medu Vada)- Quick Method

''This was my first time making Ulundu vade and they came pretty well except for the shaping. But it was fun to try to get the donut like shape. This was an easy method tried out with urad dhal flour rather than soaking urad dhal oven night to grind.''

Ingredients: Makes 6
Urad dhal flour about 200g
2-3 green chillies chopped
1/4 tsp black pepper ground
Salt to taste

In a food processor with whipping blade attached (can use a blender if u like but it wont whip as good as in a food processor) Mix three parts of water with one part of urad dhal flour( I whipped 8 tbsp of urad dhal). Whip for about 5 minutes until a melted ice cream like texture achieved.  (try to incorporate as much as air as u can)

Pour this mixture to a bowl and add salt, pepper, green chilli bits and mix well. 
Add more of urad dhal 1 tbsp at a time and mix until u get the consistency of a thick batter, which do not fall if a spoonful of batter is taken in a spoon and turned upside down. (it will take a sometime to fall down) Check for seasoning, add more salt if needed. 

Now heat oil for deep frying in a pan.

Wet your hands take 1 tbsp of batter in the hand and make a donut like shape by making a hole in the middle.
( or keep a lunch sheet/ cling film/ plastic wrap on the work top and wet it with water. Place 1 tbsp of batter on it. Wet your hands and shape it to a round like shape and with a wet finger form a hole in the middle)

Slide the vada carefully  in to the hot oil. ( Take the vada from the plastic wrap in to wet hand carefully and slide in to the hot oil)
Deep fry turning once until its golden and crispy.
Drain on top of kitchen paper. Serve warm with green chili chutney.

Chicken Vindaloo

''Vindaloo is an Indian curry dish from the region of Goa. Its quite spicy and hot.''

500g chicken
1 cup sliced onions
4-5 dried red chillies
6-7 garlic cloves
1'' ginger
1/4 cup white vinegar
2-3 cloves
2-3 cardamoms
1'' cinnamon
1 tsp black pepper
1/2 tsp turmeric
1 tsp garam masala
1 tsp mustard paste
Salt to taste
sunflower oil 3 tbsp.

Grind red chilies, garlic and ginger along with vinegar to a paste. Marinate the chicken with the paste and salt and other spices mentioned. 
Heat oil in a pan and fry the onions till golden brown. Take them off the pan and drain excess oil with help of kitchen paper. When its cooled down, grind it to a paste. 
Mix with chicken and allow to marinate for 1 hour.
Heat the pan with the remaining oil again. Add the chicken and fry for few minutes. Add 1/2 cup water and cover and cook till chicken is done.Simmer till gravy reduces.
Serve warm with rice or bread.

Sunday, June 26, 2011

Chicken and Sweet Corn Soup

'' A perfect dinner idea, served with couple of toasted bread slices''

Ingredients: Serve 4
1 L of hot water
1 knorr chicken cube
chicken breast fillet 200g
one onion sliced
1 tbsp of soya sauce
1 tbsp of corn flour 
1/4 cup water
420g creamed corn can
1 egg, separated
1 clove garlic minced
1 tsp sesome oil
salt and pepper to taste

Cook the chicken in a microwave seasoned with salt and 1/4 cup water.
When its cooked, cool and shred the chicken finely.
 Dissolve knorr chicken cub in 1L hot water. Pour it in to a large pan.
Add in sliced onion, soya sauce, minced garlic, whisked egg yolk and any juice remained while cooking chicken.
Dissolve corn flour in 1/4 cup water and add in to the stock gradually.
Cook stirring occasionally until stock thickens slightly.
Add chicken and cremed sweet corn and cook stirring or 2 minutes.
Whisk egg white with a fork in a small bowl and gradually pour the egg white in to the soup, stirring constantly with a wooden spoon.
Cook for 2 minutes or until white ribbons swirl through the soup.
Remove from heat and add sesame oil and garnish with some green shallots if desired.
Adjust seasoning with salt and pepper.
Ladle the soup to serving bowls and serve immediately.

Sweet Potato Oven Fries

''This is a health snack and Sweet potatoes are a great source of vitamins B6, C and beta-carotene, as well as a good source of fiber.''

2 large sweet potatoes
1 tbsp of olive oil
1/4 tsp salt
Preheat the oven to 450 F degrees. Cut the sweet potatoes into 1/2 inch strips or wedges and toss in the oil and salt. Arrange in a single layer on a nonstick baking sheet. Place in oven for 30 minutes, turning once.
Sprinkle with paprika if desired.

Semolina Bread (Harcha)

''This is a Moroccan tea time snack, which is easy to make''

Ingredients: Makes 4
Semolina 1 cup
1 1/2 tbsp sugar
1 tsp baking powder
pinch of salt
60g butter melted
50 ml milk

Mix all the dry ingredients in a bowl and add in the melted butter and mix with the hands until its crumbly and moist. Now add milk little by little to make a soft and moist dough that can be packed in to a mound. 
Now shape the dough in to 4 small balls and leave for few minutes.
Now flatten them  to 1/4'' thicken in to rounds (on top of a grease proof paper or cling film for easy handling)
Heat non stick pan or Tawa on low heat for few minutes. Place Harcha on the pan (all 4) and cook slowly for 8-10 minutes on each side until golden. Keep checking to make sure Harcha wont brown quickly as it needs time to cook all throughout .
Serve with jam, cheese or honey.

Spinach Sandwiches

Sliced sandwich bread (4-6 slices)
1 1/2 cup roughly chopped fresh spinach
1 tbsp butter
1/4 cup milk
1 egg
3 tbsp grated cheddar cheese
Salt and pepper to taste

Steam the spinach till wilted and soft but still remained green in color.
Heat butter in pan, add in the milk, cheese and lightly beaten egg and scramble lightly but not till it get dry.
Season with salt and pepper to taste. 
Mix in the steamed spinach.
Toast the bread slices only one side. Apply butter to the non toasted sides and fill in with the spinach mixture. Cut the sandwiches in half and serve.

Chicken Escalope (Breaded Chicken)

''Made these last night to go along with my spinach sandwiches ''

Ingredients: Serve 4
2 boneless chicken breasts 
1 cup plain flour
1 cup whole milk
1 egg
2 cups breaded corn flakes 
1/2 tsp paprika
1/2 tsp chilie powder
1/2 tsp minced parsley
1/2 tsp garlic powder
1/2 tsp black pepper powder
salt to taste
oil to grease the baking tray

Cut the chicken in to 1/4'' flat pieces and season them with salt and pepper. Pound the chicken lightly with a meat hammer or back of a large spoon to flatten the meat.
Pre heat the oven to 350F
Spray/ grease baking tray.
Beat egg and milk in a shallow bowl and season with pinch of salt : A
Mix corn flakes and spices in a shallow bowl :B
Place flour in a shallow bowl: C
Drench the chicken first in C, then B and finally in A.
Place the chicken on tray.
Bake for 8minutes and turn over and bake for 5-8 minutes or until the chicken are golden and crispy out side. 
Serve with tomato sauce, mayo or cheese. Can used to fill sandwiches too.

Thursday, June 23, 2011

Cashew Nut Curry with Peas

250g raw cashew nuts 
1'' cube piece salted fish
1/2 Bombay onion sliced
2 green chillies sliced
spring of curry leaves
1/2 tsp fenugreek 
1'' cinnamon stick
1/4 turmeric powder
1/2 tsp chilie powder
500ml coconut milk
salt to taste
1/2 cup frozen peas

Boil the raw cashew nuts until tender but not soft. drain water and keep aside.
In another pan, mix in the spices, curry leaves, coconut milk, onion and green chilie, salted fish piece and bring the curry to boil. 
Add in the boiled cashew nuts and cook covered until cashew nuts are almost soft. Adjust seasoning and be mindful when adding salt 'coz of the salted fish piece.
Add in the peas and cook for 2-3minutes till done.  The gravy will almost dry out when the curry is done.
Serve with rice.

Cashew Nut Curry

400g dried cashew nuts
1/2 tsp fenugreek
1tsp coriander powder
1/2 tsp cumin powder
1tsp chilie powder
1 Bombay onion sliced
1'' cinnamon 
1/2 tsp Maldive fish
1/4 tsp turmeric powder
curry leaves
1 clove, 1 cardomom
salt to taste 
2-3 cups coconut milk
little oil

Cover cashew nuts with boiling water, add 1 tsp of baking soda and soak over night or for several hours. Wash well with several changes of water and boil until tender but NOT to make it soft. Wash in cold water after boiling. 
Heat oil in a pan and fry the onions and curry leaves. 
Add in the cashew nuts mixed well with other ingredients except coconut milk. Cook for 2-3 minutes.
Add in the coconut milk and cook until the cashew nuts are soft. 
Serve with rice.

Semolina Pudding

''Very easy to make Indian style pudding which is nice served either warm or cold''.

Ingredients: makes 4-5 servings
1 cup semolina
2 cups boiling water
1 cup brown sugar (or more if u like it more sweeter)
2 tbsp butter
1 tsp vanilla essence
1/4 cup dessicated coconut
handful raisins
In a skillet melt the butter and roast the dessicated coconut and raisins till golden. 
Remove the dessicated coconut from the skillets draining excess oil in to the skillet.
In the same pan, add in the semolina and lightly roast in low heat for 2-3 minutes until the rawness goes away.
Then add boiling water to the semolina and keep stirring to make sure to avoid lumps from forming. 
Cook the semolina for 2-3 minutes while stirring. You can check whether its cooked by touching the semolina with finger tips to make sure its soft. Also semolina will not stick to the walls of the skillet but will gather in a mass when cooked.
Add this moment add in the sugar by sprinkling all over. Keep stirring to mix well until sugar dissolves in to the semolina.
Add in vanilla and roasted coconut and raisins. Mix well. 
Transfer the mixture to a pie dish or individual ramekins and smooth the semolina mixture over with a back of a spoon. Garnish with roasted nuts if u like.
Serve warm or keep refrigerated and serve cold.

Saturday, June 18, 2011

Breadfruit Curry (Del)


1 medium size bread fruit - cut in to pieces 
1 onion (sliced)
2 cloves of garlic (sliced)
2 green chillies (chopped) 
spring of curry leaves 
3/4 tsp turmeric
3/4 tsp un-roasted Sri Lankan curry powder
1/2 tsp powdered chili
1 tsp freshly powdered pepper
1/2 tsp mustard seeds 
1'' of cinnamon
Thick coconut milk 1-2 cup
Thin coconut milk enough to cover and cook the bread fruit.
Salt to taste

Add bread fruit in to a saucepan then add all the ingredients except mustard seeds and thick coconut milk. Cook the bread fruit covered till tender and almost becomes fluffy. 
Add in the thick coconut milk. simmer covered for 10-15 minutes until gravy thickens and make sure to stir occasionally. When the curry is almost done, heat a dry sauce pan and when its heated add the mustard seeds and let it splutter, take off fire and grind it with a back of a spoon. Sprinkle over the curry and mix well.
Serve with rice

Note: Breadfruit curry has a mild sweetness but in case the curry lacks the taste, sprinkle 1/2 tsp of sugar to enhance the taste and mix well.

Friday, June 17, 2011

Parsley Salad

''This is a very nutritious lovely side dish for rice. One of our favorite salads at home'' 

bunch of fresh parsley
4 red onions
1 green chillie
lime juice to taste
pepper to taste
salt to taste
olive oil to drizzle

Wash and dry the parsley in a colander. Cut parsley finely with a sharp knife.
Cut the red onions and chilie finely.
Mix them together and season with salt, pepper and Fresh lime juice. 
Drizzle with olive oil on top and serve.

Tuesday, June 14, 2011

Banana and Chocolate Muffins

 Ingredients: make 12 muffins
1 3/4 cups all-purpose flour
1 cup sugar
80g margarine, melted
2 eggs
1 banana, mashed
3 tbsp unsweetened cocoa powder
3/4 cup milk
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1/4 tsp salt
Pinch of ground nutmeg
1/3 tsp ground cinnamon

Preheat oven to 180C/350F.
Mix flour, sugar, baking soda, baking powder, and salt. Divide the mix in two and pour into separate bowls. 
Add cocoa powder, nutmeg, and cinnamon to one bowl and vanilla to another.
Add approximately 40g margarine to the first bowl and 40g to the other bowl.
Mix and lightly beat  milk and eggs with a fork and divide equally between two bowls.
Add mashed banana to the second bowl.
Stir batter in both bowls with a fork until dry ingredients are moistened. You now should have a bowl of chocolate batter with spices and a bowl of banana batter with vanilla.
Spoon two kinds of batter into muffin liners, alternating spoonfuls of chocolate and banana batter. Make swirls on top of each muffin.
Bake for 20 -25 minutes or until a toothpick inserted into center comes out clean.

Monday, June 6, 2011


''I made Chapati for dinner today and its very easy to make''
Ingredients: Makes 10-12
400g Atta flour (whole wheat)
300ml tepid water
1/2tsp salt
melted butter

Put the flour in a large bowl and make a well in the middle. Add in the water and mix to make a soft dough. Knead for 5 minutes till its not sticky and form a ball which is soft.
Keep the dough aside in a greased bowl for 30-40 minutes. 
Make small balls of 10-12. Flatten each ball till thin with help of rolling pin and cook each chapati on a hot Tawa or non stick pan. Drizzle bit of water on the tawa and if it sizzles, the tawa is ready.
Also press the chapati to the tawa with help of kitchen towel to make the chapati puff. Cook both sides for 1 minute or till the sides gets browned or burnt spots. While cooking brush lightly with melted butter.
Enjoy with a curry or chutney. 

Fried Brinjal and Ash Plantain Curry

200g brinjal
200g ash plantain 
2 medium onions sliced
3 green chilies sliced lengthwise
3 cloves of garlic sliced
2 cups coconut milk (or more if u like gravy)
1/2 tsp fenugreek seeds
1/2tsp mustard paste
1 medium tomatoes 
1 tsp vinegar
a spring of curry leaves
1'' rampe
2 cloves and 2 cardamoms 
1'' cinnamon  stick
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 curry powder 
salt to taste
oil for deep frying

Remove skin and cut the ash plantain in to desired pieces. Cut the brinjal in to desired pieces. (lengthwise 1'' pieces)

Rub them in some salt and turmeric and deep fry them till golden brown. Afterward ,fry the onions, garlic and green chili in the same oil  till the onions are translucent and lightly golden.
|In a cooking pan mix all the ingredients together except fried brinjal and ash plantain with coconut milk and bring to boil and simmer till thick. 
Add the fried vegetables and cook for few minutes and adjust seasoning and take off fire. 
Enjoy with rice as a side dish.

Friday, June 3, 2011

Garlic Buns

These buns has a soft inside and a crustier outer lining and are best served warm. I just love garlic butter and roasted garlic. So these are favorite kind of buns of mine.

Ingredients: Makes 4-5 buns
Plain flour 1 and 1/2 cups
Water 1/2 cup
3/4 tbsp dry active yeast
1 tbsp sugar
3/4 tsp salt
1 tbsp olive oil

For garlic butter:
8-10 garlic cloves minced
1 tbsp butter
1 tbsp finely chopped coriander leaves 

In a small bowl add in the sugar and yeast. Add in warm water (not hot water) and mix well. Keep aside for 15 minutes for the yeast to become frothy.
In a larger bowl add in flour and salt. Make a well in the middle and add in the yeast mixture and oil. Mix with hand and knead to make a soft, smooth pliable dough. Add more water if needed one tablespoon at a time and knead. 
Lightly grease another large bowl and place the dough and cover the bowl with a kitchen cloth or cling wrap.
Place in a warm place for a couple of hours until doubled in size.
Punch the dough to release some air and make 4-5 balls for the dough. Place them in a  baking tray with aluminum foil lined. 
Keep the tray aside for 45minutes until the balls are doubled in size. 
Meanwhile make the garlic butter by mixing minced garlic with soften butter and coriander leaves.
Sprinkle the buns with sesame  seeds if desired and top each bun with garlic butter.
Bake the buns in a pre heated oven of 180C for 30-35 minutes or until the buns are golden in color.
Serve Warm.

Roast Beef

Serve 4
Beef loin 600g
2 medium carrots 
2 medium potatoes
5-6 cloves garlic
1 medium onion sliced 
dash of olive oil
dash of pepper
dash of salt 
1/2 cube knorr chicken

Season Beef with salt and pepper before roasting. Tie the loin with a hemp string. 
Cut vegetable in to cubes and spread them on a greased baking tray. Place beef loin on top.
Drizzle come olive oil and pour knorr cube dissolve in 1/2 cup water in to the tray. 
Roast the beef in a pre heated oven of 230C for 30 minutes turning beef loin once between that time.
If the vegetable are done before 30 minutes remove them for the tray to a serving dish or add little more stock to the tray to avoid them from getting burnt.
Once the beef is done. Cover with aluminum foil and rest for 20 minute before carving  in to 1cm slices. 

Cabbage Paratha

This is an easy way of making cabbage paratha; here the cabbage is mixed in to the dough rather than used as a filling. 

Ingredients: Make 4-5
Plain flour 1 cup and more for dusting
Finely chopped cabbage 3/4 cup
Green chili chopped 2
Onion small chopped finely 1
Chilie powder  3/4 tsp
Ginger finely chopped 1 tsp (optional)
Corinader leaves chopped (optional) 1-2 tbsp
Olive oil 1-2 tbsp and more for cooking
salt to taste 
Water as needed.

Mix flour, cabbage, onion, green chilie, ginger, coriander leaves, Chilie powder, salt, oil in a bowl. Add water little by little and make a dough which is non sticky but yet pliable. 

Make 4-5 small balls and roll each ball in to thin parathas. Use flour for dusting when rolling to avoid stickiness.( I rolled them between two lunch sheets to make it easier.)

Cook parathas on a hot thawa or non stick pan and drizzle little oil on top when cooking. Cook on both side until brown spots appear.
Serve warm with a curry or chutney.

White Beef Curry with Peanut Butter

Today I had some left over items in the fridge and thought of trying something new. So came up with this beef curry which tasted great. I will definitely make this curry again.

Stewing Beef 200g
Cabbage ¼ cup roughly chopped
Tomato 1 quartered
Small onion 1 roughly chopped
Garlic cloves 2 chopped
Green chili 1 sliced in ½
Plain yogurt 1 ½ tbsp
2 cloves
3 cardamoms
Peanut butter 1 tbsp
Garam masala 1tsp
Turmeric 1/2tsp
Coriander powder 1tsp or to taste
Black pepper 1tsp
Salt to taste
Olive oil 1 tsp

Marinate the beef with pepper and salt. Keep aside for 15 minutes. Add ½ cup water and microwave in full powder for 10 minutes, so that the marination is absorbed to the beef.
Transfer the beef to a cooking pan, add in the cabbage, tomato, garlic, green chilie, onion, coriander powder, garam masala, cloves and cardamom, olive oil, pepper, salt to taste and about 2-3 cups of water (to cover the beef).
Bring this to a boil over high heat and cover and cook for 20-30 minutes or until beef is tender. Make sure the stock is left and beef does not run dry. Add hot water if needed to make more stock.
When the beef is cooked and there is plenty of gravy left, add in peanut butter and yogurt whisked in together. Add in turmeric powder and adjust seasoning. Cook for 5-10 minutes until gravy thicken.  Enjoy with rice or string hoppers.