Tuesday, February 22, 2011

Paneer/Cottage Cheese Crescents



I had seen these beauties at Roxana's space and bookmarked it.....a few days ago while pouring milk to boil ....I accidently poured one packet of curd instead of milk into the pan.....two packets of milk plus one packet of curd....all this happened in the morning rush hour...

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Monday, February 21, 2011

Chocolatechip Shortbread.....step-by-step method.




The best thing about shortbread is that it takes less time to make compared to making cookies.....(no rolling the dough into a cookie)....cream butter and sugar... add flour...... press into a pan and bake it....yes, thats it!!!...this is one of my kids favorite shortbread ..... and the easiest!!. I love the chocolatechips on top....It gives enough chocolatey flavour....though Nidhi likes to top it with chocolate sauce....either way it is yummy!!!

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Friday, February 18, 2011

Classic Peanut Butter Cookies......step-by-step.



Remember that cookie book which I got from the roadside vendor and from which I made whole wheat chocolate chip cookies ...well that cookie book is indeed a treasure house of cookies....this peanut butter cookie is a traditional recipe and I made it last week.....peanut butter cookies are instantly recognizable by their criss cross marks (made by the tines of fork). This one is easy to make and not much effort if using an egg beater.

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Thursday, February 17, 2011

Spinach/Palak Parathas.



This week was rather hectic...kids not well...Homey on tour.....and before I knew it was Thursday!!! .....I had made palak paratha a few days ago...I love making parathas with greens...kids love them in their lunch box...today its methi paratha in their lunch box.....the best part is that you can saute the greens and keep in fridge for 2 or 3 days...I usually do this and mix them with wheat flour in the morning ...usually for kids lunch box.

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Friday, February 11, 2011

Steamed coconut filled rice balls/kozhukattai...Arusuvai Season 2




Kozhukattai is a traditional snack of South India...amma used to prepare it as an after soon snack.....It is one of the healthiest snack with rice flour, jaggery, coconut. Hot water is poured into the rice powder, salt, and mixed with a spoon. When it is warm enough to handle, roll into small balls and put a tsp of scarped coconut and jaggery mix into it and again roll it into a ball and steam it.


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Tuesday, February 08, 2011

Browned Butter Brownies....step-by-step method.



The moment I saw these brownies here I had to forget about the healthy resolution that I made a couple of weeks back.....I mean I was practically living chocolate-less for more than 20 days....and I needed a reward for enduring 20 loooooong chocolate-less days.

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Friday, February 04, 2011

Irumban puli/Averrhoa Bilimbi Pickle......step-by-step.



Most houses in Kerala has atleast one irumban puli tree in the backyard. Kids love to have fresh puli with salt and chilly powder. A visit to a friend's house resulted in picking up the fresh ones (I forgot to take my cam) right from the tree....

Irumban puli is used to make squash, jams, pickles, and in fish curries....my mom even makes a thoran....After coming home I chopped them and sprinkled salt lavishly on top of it and tossed them and added salt till I felt it is right....and since I was a bit lazy to make pickle (I hate peeling garlics!!!) I left it in salt for almost a week....I  tossed or stirred it every day..infact my kids loved having them.....salty!!

Chop the puli into small pieces....thats my pretty puli getting a bit of the evening sun!!!

And this is how it looked after almost one week in salt....you can see the water has oozed out and it is slightly pale....kids loved them.

Ingredients:
Irumban puli: 1/2 kg, chopped. (Can also put in salt and make when you get the mood and time like I did)
Garlic: 3 pods, peeled and sliced.
Ginger: 2 or 3 pieces, sliced.
Kashmiri red chilly powder: 3/4 cup.
Vinegar: 1/2 to 1 cup depends upon the sourness of the puli.
Salt: As needed.

For roasting:
Hing/asafoitida: 2 or 3 fat pinch.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.

For seasoning:
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: As needed.
Oil: Gingelly oil(sesame oil): As needed.

Method:
1.In a pan dry roast mustard seeds, fenugreek seeds, and hing...grind and powder them and keep aside.
2. Heat oil in a kadai and put in mustard seeds, fenugreek seeds, curry leaves and let it splutter. Add the garlic, ginger, curry leaves and fry till the raw smell goes.

3. Simmer the fire and add the red chilly powder fry it till the raw smell goes. Now add 1/2 cup vinegar and let it boil

4. Add the chopped puli or the salted puli into this and add the roasted and grinded masalas and mix well. Let it boil for about a minute or two and switch off fire and bottle.

Pickle/achar is ready....store in bottles.


Enjoy with roti, rice, or just about anything!!!.

Linking this to:
Food on Fridays
Whats cook'in in the kitchen.
Feature yourself Friday.
Friday favorites.
Fantabulous Friday

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Wednesday, February 02, 2011

Mooli/Radish paratha...step by step.



This is another of my favorite paratha which I make often......my mom-in-law taught me to make this.....I got some pinkish-reddish mooli this time though it is the white ones that is usually see here in Calicut....now what's the benefit of methi paratha, mooli paratha, aloo paratha etc...it includes roti as well as vegetables in one go.

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