tag:blogger.com,1999:blog-88040560953109742852024-03-13T21:14:40.780-07:00FoodieOnTheBlogDiliphttp://www.blogger.com/profile/01739722046431639563noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8804056095310974285.post-47842628299047850162010-11-09T18:00:00.000-08:002014-03-06T11:18:54.727-08:00Onion Rava Dosa<a href="http://4.bp.blogspot.com/_5WMp-NKt2W0/TNoZ0cHmi6I/AAAAAAAAAh8/7_q-Aqo3-ng/s1600/DSC04769.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_5WMp-NKt2W0/TNoZ0cHmi6I/AAAAAAAAAh8/7_q-Aqo3-ng/s320/DSC04769.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537767080497417122" /></a><br />Rava Dosa is a good variation for all dosa lovers like me! Rava dosa can be made with ease & also without having the hassle of peeping into ur batter now & then to check if its fermenting!!<br />Most of all,there's no need for a blender to make this yummy dosa. It can be made in a jiffy when u have unexpected guests or simply when ur in short of time to cook. All it takes is just 1/2 an hour of ur time.<br />This recipe was given to my mom by a family friend whos the cook in a restaurant!<br />Rava dosa is only in the name, the proportion of rice flour is much more in the given recipe. Stick to the measurements & its guaranteed yumminess!!<br /><br /><br /><br />Here goes the recipe:<br /><br />Ingredients <br /><br />Coarse Rava(Semolina) - 1/2 cup<br />Maida - 1/2 cup<br />Rice flour - 1 1/2 cups <br />Cumin - 1/2 tspn<br />Green chillies - 2 nos<br />Ginger - 3/4 inch piece<br />Curry leaves - 6 to 8 nos<br />Coriander leaves - 2 sprigs<br />Onion - 1/2 finely chopped<br />Curd - 1 1/2 tbspn<br />Salt - 1 tspn(approx.)<br />Oil or Ghee - to make dosas<br /><br /><br />Method:<br /><br />- Finely chop curry leaves, coriander leaves & green chillies. Grate ginger.<br /><br />- Add all ingredients except oil.<br /><br />- Add roughly 5 cups of water & mix with ur hands really well. Rest for 1/2 an hr.<br /><br />- Heat a Tava(gridle) & pour the batter from outer of the hot Tava to the center.<br /><br />- Pour abt a tspn of oil/ghee around the dosa.<br /><br />- Let it cook for abt 1 min. Flip it & cook for abt 1 min or until crisp.<br /><br />- Serve hot with chutney & sambar.<br /><br /><br />Tip:<br /><br />-Alternatively, u can grind ginger & chillies coarsely & add to the batter.<br />- U can saute the onions seperately & add to the batter. <br />-U might need more water after the rava soaks for 1/2 hr.Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com1tag:blogger.com,1999:blog-8804056095310974285.post-10032170706860300812009-12-09T19:05:00.000-08:002009-12-10T14:47:47.072-08:00Eggless Pineapple Turnover<a href="http://2.bp.blogspot.com/_5WMp-NKt2W0/SyBpFQveWGI/AAAAAAAAAbg/zjMIxnBoq2A/s1600-h/Eggless+Cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_5WMp-NKt2W0/SyBpFQveWGI/AAAAAAAAAbg/zjMIxnBoq2A/s320/Eggless+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413442291213686882" /></a><br />Pineapple turnover, also called pineapple upside down is a cake with caramel sauce & whole fruit pieces on it. Time & again with repetitive cholocate baked goodies, pineapple turnover is a definite variation & to go eggless is the bet! I intially found this recipe on the internet & have altered it much, to stick to the value of remaining still a strict vegetarian!!<br /><br /><br />Here's the recipe:<br />Flour - 1 1/4 cups<br />Sweetened Condensed milk - 1/2 can<br />Pineapple juice - 3/4 cup<br />Butter - 1/4 cup<br />Baking Powder - 1 1/2 tspn<br />Salt - 1/8 tspn<br />Baking/cooking soda - 1 tspn<br />Pineapple essence - 1 tspn<br />Pineapple Slices - 1 can<br /><br />For Caramel sauce:<br />Sugar - 1/2 cup<br />Water - 1/4 cup<br />Lemon juice - 1 tspn<br /><br />Method:<br />Caramel Sauce:<br />-Mix sugar & water in a saucepan<br />-Let simmer on low heat until it turns amber colour.<br />-Add lemon juice & stir until it becomes darker.<br /><br />Tip:<br /><br />Importantly, do not let it cool down completely as it will solidify like a rock! & if u effort to reheat it , it will taste bitter. So, pls use it while hot.<br /><br />Cake:<br /><br />-Preheat oven to 350 degree F<br />-Grease & dust a 6 inch pan<br />-Arrange pineapple slices one next to the other in order to fill the bottom of the pan<br />-Pour caramel syrup on top of the slices<br />-Sift dry ingredients together<br />-Melt butter & add all wet ingredients to the flour mixture<br />-Beat well & pour cake batter over caramel syrup<br />-Bake at 350 deg F for 10 mins<br />-And further at 300 deg F for 10 mins<br />-Check by inserting a knife; should come out clean<br />-Let it rest for 5 mins<br />-When flipped out of the pan, pineapple slices come on top of the cake(hence the name!)<br />-Enjoy<br /><br /><br />Tips:<br /><br />-Place halved glazed/canned cherries in the center of each pineapple slice to make it more prettier!<br />-Enjoy with whipped cream on top!Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com0tag:blogger.com,1999:blog-8804056095310974285.post-60087438810083013842009-03-25T17:27:00.000-07:002009-12-10T14:54:02.577-08:00Stuffed Mushrooms<a href="http://2.bp.blogspot.com/_5WMp-NKt2W0/ScruTNeZNsI/AAAAAAAAAGA/yha7nhcxIAg/s1600-h/DSC02733.JPG"><img id="BLOGGER_PHOTO_ID_5317324323866359490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_5WMp-NKt2W0/ScruTNeZNsI/AAAAAAAAAGA/yha7nhcxIAg/s400/DSC02733.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>Stuffed mushrooms serve as an exotic appetizer, especially when you do not want to sweat out in front of the hot stove frying stuff for your guests. I luv corn & so filled them with corn. You may choose to try different ingredients such as simply onion, capsicum, meat & so on.This is a nutritious option & it tastes so good that you will stuff yourself with these stuffed mushrooms!!<br />Here goes the recipe:<br /><br /><u>Ingredients:<br /></u>Button Mushrooms- 20 nos.<br />Sweet corn(cooked or frozen, thawed)-3/4 cup<br />Mozzarella cheese(grated)- 1/2 cup<br />Bread crumbs- 3/4 cup<br />Dried Oregano- 1 tspn<br />Garlic- 1 big clove(peeled & finely chopped)<br />Olive oil- 3 tspns<br />Pepper- 1/2 tspn<br />Salt to taste<br /><br /><u>Method:<br /></u>-Wash mushrooms, pat dry & stalk them out delicately.<br />-Chop mushroom stalks finely<br />-Heat olive oil in a pan, add garlic & saute for 1/2 a min<br />-Add chopped stalk, corn, oregano, pepper & salt & cook for abt 3 mins<br />-Let the mixture cool<br />-Mix in bread crumbs<br />-Preheat oven at 300 deg F(150 deg C)<br />-Stuff the mushroom caps with the filling<br />-Top it with grated Mozzarella cheese. Gently press so that cheese doesn't fall.<br />-Brush the outer side of the mushrooms with olive oil.<br />-Place mushrooms on a baking tray, with the stuffed portion facing up.<br />-Bake for 20 mins & serve hot.<br /><br /><u>Tips:<br /></u>1.It is important for the mushrooms to be dry, bcouz it leaves water & if wet, it might turn soggy!<br />2.If the stuffing is leftover, spread it on bread & make yummy sandwiches & serve it hot with ketchup!! </div>Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com2tag:blogger.com,1999:blog-8804056095310974285.post-11250317704948270542009-03-09T18:30:00.000-07:002014-01-21T20:52:17.871-08:00Sodhi<div><div><strong><em><span style="color:#000000;">SODHI</span></em></strong></div><br /><img id="BLOGGER_PHOTO_ID_5311638336943019762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_5WMp-NKt2W0/Sba67NjV1vI/AAAAAAAAAFU/jReIJEZy2Ug/s400/DSC02699.JPG" border="0" /><br /><div><strong><em><span style="color:#990000;"></span></em></strong></div><br /><p>This is a mildly spiced gravy(Kozhambu) made from coconut milk & lentils with vegetables in it. It is a must-have when a newly married couple is invited over for feast. This is a traditional dish from a place called Tirunelvelli in down south Tamil Nadu. </p><p>My Mom hails from there. The recipe is passed on through generations & I get this from my Mom.This is my Amma's best & as I say so, my mouth is watery!!I must say 'Sodhi' was the dish I was craving to have from my mom's hands when I was expecting :-))My Parents could visit me only at the end of pregnancy term. And, the day they arrived my mom prepared it for me, in spite of her tiredness & jet lag.I devoured it to my heart's content & the very next day I got admitted & my daughter was born!Once, a cousin of mine asked jovially to my mom, 'Can I have Sodhi in a cup instead of tea, for this evening?'. She loved it soo much, she wanted to drink it!!</p><p>To subtle the heavy feeling after eating, Sodhi is often complimented by 'Inji Pachadi' which is a hot n sweet sauce made with ginger & jaggery. It is best eaten with plain white rice & a simple potato curry alongside. Also goes amazingly well with 'Idiyappam' or 'Plain boiled Sevai' which is nothing but rice noodles. </p><div>Here goes this recipe:</div><div><u></u> </div><div><u>Ingredients:</u></div><div>Fresh Coconut - 1 medium size</div><div>Moong Dal- 1/3 cup</div><div>Onion(thinly sliced)- 1/2 medium size</div><div>Green Chillies- 4 nos or more</div><div>Ginger- 1 inch piece(peeled)</div><div>Carrots, Green Beans, Cauliflower, Drumstick- 1 cup(mixed) </div><div>Turmeric powder- 1/8 tspn<a href="http://1.bp.blogspot.com/_5WMp-NKt2W0/Sba9wT8zvAI/AAAAAAAAAFc/kv6WOEO8SSQ/s1600-h/DSC02681.JPG"><img id="BLOGGER_PHOTO_ID_5311641448216771586" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_5WMp-NKt2W0/Sba9wT8zvAI/AAAAAAAAAFc/kv6WOEO8SSQ/s320/DSC02681.JPG" border="0" /></a></div><div>Lemon(optional)- juice from 1/2 a lemon</div><div>Salt to taste </div><br /><div><u>For Seasoning<strong>:</strong></u></div><div>Cinnamon Stick- 1 inch piece</div><div>Green Cardamom- 2 nos</div><div>Ghee- 1/2 tspn</div><div>Garlic- 2 nos(peeled & finely chopped)<br />Fresh Coriander- 2 stems(chopped fine) to garnish</div><br /><div><u>Method<strong>:</strong></u></div><div><strong><u></u></strong></div><div>-Grind the chillies & ginger to a paste.</div><div>-Cut assorted veggies lengthwise or to bite-size pieces.</div><div>-Break the coconut, Scrap the pulp & grind it with water. Strain it & save this 1st milk seperately(approx.1 cup)</div><div>-Do not discard the ground coconut. Mix it with water & grind again & extract the milk save the 2nd milk seperately(approx. 1 cup)</div><div>-Repeat this procedure to the 3rd milk, which should be like 'tamarind water for rasam'.</div><div>-Heat ghee in a pan, add cinnamon, cardamom & garlic pieces & fry for 1 min.</div><div>-Add 3rd milk(shud make up to 1 1/2 cups approx.) to it add the cut veggies & moong dal(u cud add cauliflower a little later as it cooks faster), & let it till dal is completely cooked & veggies are tender.</div><div>-Add Ginger-Chilli paste, salt, turmeric powder & let it boil for abt 3 mins.-Add 2nd milk & let it for 2 mins or till it froths slightly.-Add 1st milk & bring it down exactly in 1 min.-Garnish with coriander & squeeze lemon if u wish to.</div><div>-Serve hot.</div><br /><div>This recipe calls for some patience. But, the end result is just worth it.</div><br /><div><u>Tips</u>: Here is an easy way:</div><div></div><br /><div>1. Alternatively, you could use 1 can of coconut milk. When doing so, pour the entire coconut milk into a separate bowl, then wash the can to scrape the contents with approx. 1 1/2 cups of water & use it as 3rd milk. Then, after adding all the other ingredients, add the entire can of coconut milk as the 1st milk. The results are equally good. I make it with the canned coconut milk & my mom makes it the traditional way.</div><div>2. Be really careful to add salt only at the stage mentioned, else it might curdle.</div><div>3. After adding the 1st milk, donot boil for long.</div><div>4. Please donot grind garlic, as it will spoil the flavour completely!</div><br /><div> </div></div>Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com2tag:blogger.com,1999:blog-8804056095310974285.post-36938219730133852442009-03-08T10:29:00.000-07:002009-03-09T05:42:18.955-07:00Rava Idli with Saagu & Chutney<a href="http://3.bp.blogspot.com/_G1XqtJcLrVY/SbSAkrYGg1I/AAAAAAAADJw/ROsRJhKEaoQ/s1600-h/RavaIdli.JPG"><img id="BLOGGER_PHOTO_ID_5311011228184118098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_G1XqtJcLrVY/SbSAkrYGg1I/AAAAAAAADJw/ROsRJhKEaoQ/s400/RavaIdli.JPG" border="0" /></a><br /><div><br /><div><div><div><div><div></div><div></div><div>Rava Idli is such a comfort food. No soaking grains for long hours, no grinding, no fermenting for hours & having to look up if its raising!! This recipe is an easy-deazy way to please your guests. And the best part - You could prepare the dry mixture & store it(airtight)in the freezer for up to 1 month long!! Cook this up once & u wouldn't spend bucks on the store-bought mix anymore!!<br />Here goes the recipe:<br /><br /><em><u><strong>RAVA IDLI</strong></u><br /></em><u><strong><br /></strong>Ingredients: </u><br />Upma sooji Rava - 1 1/2 cups<br />Ginger - 1 inch piece (peeled)<br />Green chillies - 3 to 5 nos.<br />Curry Leaves - 5 nos(torn to bits)<br />Oil - 2 tspn Ghee - 1 tspn<br />Cashew nuts(optional)- 6(broken to bits)<br />Curds - 1 cup water - 3/4 cup<br />Salt to taste(1 tspn approx)<br />Cooking Soda - 1 tspn<br />Fresh Coriander - 1/2 bunch(finely chopped)<br /><br /><u>Method:</u><br />-Grind ginger & chillies dry in a mixer. <a href="http://2.bp.blogspot.com/_G1XqtJcLrVY/SbR7JHGLhZI/AAAAAAAADJA/j2h2NmapvQA/s1600-h/RavaIdli-1.JPG"><img id="BLOGGER_PHOTO_ID_5311005257030665618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_G1XqtJcLrVY/SbR7JHGLhZI/AAAAAAAADJA/j2h2NmapvQA/s320/RavaIdli-1.JPG" border="0" /></a><br />-Heat oil & ghee in a Kadai in medium flame.<br />-Add the ginger-chilli paste & curry leaves for fry for 1 min.<br />-Add cashews & fry for 50 secs<br />-Add Rava & fry for approx. 7 mins or till aroma comes.<br />-Let the mixture cool completely.<br />-Mix curds, water, salt, cooking soda & chopped coriander & beat it well.<br />-Add the rava mixture & let it rest for 7 mins.<br />-Grease an idli plate & spoon the mixture to the depressions.<br />-Steam it & check if its done by piercing a knife.<br />-Flip it out of the Idli plate.<br />-Serve hot with Saagu & coconut-coriander chutney.<br /><br />This measurement will make approximately 12 soft & spongy idlies! Relish it & u would say Delish!!<br /><br /><u>Tips: </u><br />1. The curd should neither be too fresh nor too sour.<br />2. You cud substitute 1 tbspn of soaked Chana Dal to cashew nut.<br />3. The batter consistency should be little more thicker than the regular Idli batter.<br />4. The key ingredient is the Cooking Soda that makes it so soft. So, make sure the soda's good!<br />5. When u wish to store for long, prepare the dry mixture, let it cool completely & store in an air-tight container in the freezer for up to 1 month!!<br /><br /><em><strong><u>SAAGU</u></strong><br /></em><br /><u>Ingredients</u><br />Onion - 1/2 medium size(cut into 1/2 & sliced thin)<br />Tomato - 1 medium<br />Green chillies - 2 slit<br />Curry leaves - 4 nos(torn)<br />Turmeric powder- 1/4 tspn<br />Besan flour- 1 tbspn<br />Water- 2 cups<br />Salt to taste(approx. 3/4 tspn)<br />Urad dal split- 1/2tspn<br />Mustard- 1/2 tspnOil- 1 tspn<br /><br /><u>Method:</u><br />-Heat oil in a kadai & add urad dal, mustard & curry leaves & let it splutter.<br />-Add Onion & green chillies & saute till onion is translucent.<br />-Add Tomatoes & cook for 2 mins, add turmeric powder & salt, add water & let it boil for 3 mins<br />-Blend besan flour in 2 tspn of water & add this to the kadai & let it simmer for abt 6 to 7 mins.<br />-Serve hot.<br /><br /><em><strong><u>COCONUT-CORIANDER CHUTNEY</u></strong><br /></div></em><div><u></u></div><br /><div><u>Ingredients<br /></u>Sliced fresh coconut- 3/4 cup<br />Green Chillies- 2 nos<br />Roasted gram dal(chana Dalia)- 1 1/2 tspn<br />Fresh coriander- 1/4 cup<br />Salt to taste<br /><br /><u>Method:</u><br />Grind all the above to paste adding little water.<br />Optional:Season it with [3/4 tspn. of combined Split urad dal & Mustard, 1/8tspn of Asafoetida powder & 3 Curry leaves torn apart] in 1/4 tspn of oil.</div></div></div></div></div></div>Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com6tag:blogger.com,1999:blog-8804056095310974285.post-73319188104402748782009-03-08T09:13:00.000-07:002011-03-12T12:07:42.654-08:00Eggless Chocolate-Walnut Brownie.<a href="http://4.bp.blogspot.com/_G1XqtJcLrVY/SbSA6v1rRqI/AAAAAAAADJ4/Gk0a_okjeAQ/s1600-h/EgglessCake.JPG"><img id="BLOGGER_PHOTO_ID_5311011607339026082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_G1XqtJcLrVY/SbSA6v1rRqI/AAAAAAAADJ4/Gk0a_okjeAQ/s400/EgglessCake.JPG" border="0" /></a><br /><div><div><a href="http://2.bp.blogspot.com/_5WMp-NKt2W0/SbMU30HJWwI/AAAAAAAAAEQ/YpB4Ml6J6lw/s1600-h/EgglessCake.JPG"><span style="font-family:georgia;"></span></a></div><div></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">I have always had a fascination for Baking & have found it challenging to find Eggless recipes. I simply luv chocolates & anything chocolaty, well, who doesn't? So, when I found this recipe for an Eggless Chocolate Walnut Brownie(which I've altered to suit my way),<br />I just couldn't wait to bake!. A Brownie is a cross between a cookie & a cake & is not meant to be spongy! Stick to the measurements, you will never go wrong.<br />So, Here goes the recipe:</span><span style="font-family:arial;"> </span><br /><span style="font-family:arial;"><strong><u></u></strong></span><br /><span style="font-family:arial;"><strong><u></u></strong></span><br /><span style="font-family:georgia;"><strong><u>Ingredients:</u></strong><br /></span><a href="http://2.bp.blogspot.com/_5WMp-NKt2W0/SbMdFu7SSQI/AAAAAAAAAEo/xrXaEH_Du8A/s1600-h/EgglessIcecream.JPG"><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5310620369933191426" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 314px; CURSOR: hand; HEIGHT: 235px" alt="" src="http://2.bp.blogspot.com/_5WMp-NKt2W0/SbMdFu7SSQI/AAAAAAAAAEo/xrXaEH_Du8A/s320/EgglessIcecream.JPG" border="0" /></span></a><span style="font-family:georgia;"><br />Flour - 2 1/3 cups<br />Water - 1 cup<br />Butter -1/2 cup<br />Cocoa Powder - 3/4 cup<br />Sugar - 2 cups<br />Salt - 1/2 tspn<br />Vallina Essence - 1 tspn<br />Baking Powder - 2 tspn<br />Baking Soda - 1/4 tspn<br />Instant Coffee Powder -1 tspn<br />Chocolate Syrup - 1 tspn(optional)<br />Walnuts - 1/2 cup(chopped)<br /><br /><strong><u></u></strong><br /><strong><u>Method:</u></strong><br />-Preheat oven to 180 deg C(350 deg F).<br />-Combine 1/3 cup of the flour with 1 cup water in a saucepan & cook on medium heat until thick. Let it cool completely.<br />-Melt butter & stir in Cocoa & coffee powder & chocolate syrup.<br />-Sift in remaining flour with Baking powder & soda.<br />-Beat sugar, salt & vanilla essence into the cooled mixture.<br />-Add the above mixture to the sifted flour mixture. Add nuts & Mix well.<br />-Spoon the batter onto a greased pan & Bake for 30 mins(Check with a toothprick)<br />-Square it well completely cooled.<br /><br />Serve warm brownies with a scoop of vanilla icecream & drizzle it with some chocolate sauce.<br />One spoonful is Decadent Bliss!!<br /><br /><strong>Tip </strong>: A little amount of Coffee kicks up the flavour of chocolate & makes it even more rich.</span></div></div>Meenahttp://www.blogger.com/profile/02409027725014955367noreply@blogger.com3