1.26.2013
Restaurant Style Coconut Chutney
Ingredients:
1 cup fresh grated coconut
¼th cup pottu kadalai/split gram
1 small shallot/pearl onion/chinna vengayam
6 green chillies
1 red chilli
1 inch piece ginger
1 small garlic
½ teaspoon salt
A little Tamarind
Seasoning:
½ teaspoon mustard
½ teaspoon broken urad dhal/ullutham paruppu
few curry leaves
Procedure:
Dry grind the ingredients in a mixer for about 5 seconds on high speed. Add 1 cup of water and salt and run the mixer again for roughly about 15 to 20 seconds on high speed. The idea is not to make it a smooth paste.
Transfer to a serving dish. Season with a teaspoon of oil and add to the chutney. Mix well and serve with Idli, Dosai, Vadai, Bajji or Bonda.
TIPS:
Use fresh coconut or the frozen fresh grated coconut. I have added one red chilli since I spotted one in a restaurant and it is optional. Reduce green chillies if less heat is preferred. Add a tiny bit of garlic to the chutney (make sure it does not overpower the chutney) and Garlic is optional too.
Most restaurants do not season the chutney so seasoning is optional. My husband prefers it seasoned so I have done so. The last pic shows how most restaurant version looks.
- Posted using BlogPress from my iPad
1.09.2013
Vanilla Panna Cota
Ingredients:
1 cup of cream (any kind that you can pour should do)
1 cup of milk (full fat works best)
1/3 cup of sugar, heaped
1 vanilla bean pod (or 1 tsp extract)
1 tsp of gelatine (or 2 tsp / 5gm agar agar or china grass)
2 tbsp of boiling water
How to make Panna Cotta:
1. Pour the cream and milk into a pan.
2. Scrape the caviar (seeds) out of the vanilla pod and add to the cream mixture. You can throw in the pod too, we'll remove it later. Vanilla pods are expensive so make the most of them!
3. Bring this mixture to a boil and add the sugar.
4. Mix well and simmer until the sugar dissolves. Remove from fire, strain, and set side.
5. Bring 2 tbsp water to a boil (I did this in the microwave) and add the gelatine or agar agar to it. Stir until combined with no traces.
6. Add the gelatine mixture to the strained cream mixture and mix well.
7. Pour this mixture into moulds, small cups, ramekins, a pudding dish, anything that takes your fancy. I used silicone cupcake moulds. Lightly oil (with any neutral oil) whatever mould you use, otherwise it will be tough to unmould later (if you plan to serve it that way).
8. Let it cool completely and refrigerate for at least 8 hours or overnight.
Now we need to make the Blueberry Coulis to serve it with. It's even easier than the panna cotta as if that was even possible!
Blueberry Coulis Recipe
Ingredients:
1 cup of blueberries
2 tsp of sugar
A few drops of lemon juice
How to make Berry Coulis:
1. Blend the blueberries and extract as much juice as possible. If using frozen blueberries and you don't have time to thaw it out, just rinse in tap water a couple times and use as normal.
2. Pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds. You should get smooth, thick blueberry juice when done.
3. Add the sugar to this and mix well...
... followed by the lime juice.
Now technically, you're supposed to simmer this mixture for 2-3 mins but I just gave it a whirl in the microwave for a minute on medium heat. Stir again to combine, cool, and refrigerate. You can make this immediately after the panna cotta and let them both sit together in the refrigerator. You know, get to know each other before they get served together or something.
We're done! Once the panna cotta has set, unmould by inserting a knife along the edges, placing a plate over the mould, and gently overturning it. I'd recommend not going through the hassle and just serving it in the dishes that you set them in. Either ways, looks and tastes delicious!
Sweet panna cotta perfectly balanced by the tangy blueberry coulis.
Notes:
- You can make the coulis with pretty much any berries you can lay your hands on. You can also skip it and serve the panna cotta with warmed chocolate sauce.
- You can layer the panna cotta and coulis before setting. I really wish I'd done that actually. Layer the bottom of a shot glass with the blueberry coulis, pour some panna cotta mixture on top, layer again with the coulis, etc. That would be super pretty!
- The amount of sugar mentioned makes a mildly sweet panna cotta so add more if you want it sweeter.
Source:http://www.cookingandme.com/2012/07/vanilla-panna-cotta-with-blueberry.html
1 cup of cream (any kind that you can pour should do)
1 cup of milk (full fat works best)
1/3 cup of sugar, heaped
1 vanilla bean pod (or 1 tsp extract)
1 tsp of gelatine (or 2 tsp / 5gm agar agar or china grass)
2 tbsp of boiling water
How to make Panna Cotta:
1. Pour the cream and milk into a pan.
2. Scrape the caviar (seeds) out of the vanilla pod and add to the cream mixture. You can throw in the pod too, we'll remove it later. Vanilla pods are expensive so make the most of them!
3. Bring this mixture to a boil and add the sugar.
4. Mix well and simmer until the sugar dissolves. Remove from fire, strain, and set side.
5. Bring 2 tbsp water to a boil (I did this in the microwave) and add the gelatine or agar agar to it. Stir until combined with no traces.
6. Add the gelatine mixture to the strained cream mixture and mix well.
7. Pour this mixture into moulds, small cups, ramekins, a pudding dish, anything that takes your fancy. I used silicone cupcake moulds. Lightly oil (with any neutral oil) whatever mould you use, otherwise it will be tough to unmould later (if you plan to serve it that way).
8. Let it cool completely and refrigerate for at least 8 hours or overnight.
Now we need to make the Blueberry Coulis to serve it with. It's even easier than the panna cotta as if that was even possible!
Blueberry Coulis Recipe
Ingredients:
1 cup of blueberries
2 tsp of sugar
A few drops of lemon juice
How to make Berry Coulis:
1. Blend the blueberries and extract as much juice as possible. If using frozen blueberries and you don't have time to thaw it out, just rinse in tap water a couple times and use as normal.
2. Pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds. You should get smooth, thick blueberry juice when done.
3. Add the sugar to this and mix well...
... followed by the lime juice.
Now technically, you're supposed to simmer this mixture for 2-3 mins but I just gave it a whirl in the microwave for a minute on medium heat. Stir again to combine, cool, and refrigerate. You can make this immediately after the panna cotta and let them both sit together in the refrigerator. You know, get to know each other before they get served together or something.
We're done! Once the panna cotta has set, unmould by inserting a knife along the edges, placing a plate over the mould, and gently overturning it. I'd recommend not going through the hassle and just serving it in the dishes that you set them in. Either ways, looks and tastes delicious!
Sweet panna cotta perfectly balanced by the tangy blueberry coulis.
Notes:
- You can make the coulis with pretty much any berries you can lay your hands on. You can also skip it and serve the panna cotta with warmed chocolate sauce.
- You can layer the panna cotta and coulis before setting. I really wish I'd done that actually. Layer the bottom of a shot glass with the blueberry coulis, pour some panna cotta mixture on top, layer again with the coulis, etc. That would be super pretty!
- The amount of sugar mentioned makes a mildly sweet panna cotta so add more if you want it sweeter.
Source:http://www.cookingandme.com/2012/07/vanilla-panna-cotta-with-blueberry.html
Kaju Katli
Ingredients:
1 cup of raw cashew nuts
1/2 cup of sugar
1/2 cup of water
How I Made It:
1. Measure out the cashew nuts. They need to be raw and dry, so if you have refrigerated the nuts, make sure you leave them out for a while and dry with a kitchen towel.
2. Grind the cashew nuts in your small mixie jar. I powdered them coarsely but you can make it a fine powder too. Just take care not to make it a paste. The powder needs to be dry so pulse slowly until it's powdered.
3. Lightly roast the powdered cashew nuts in very low heat. Don't overdo this, or you will get a paste. I roasted it for about a minute or so. Turn off heat.
4. To prepare the sugar syrup, add the sugar to the water and bring to a rolling boil.
Continue boiling the sugar syrup until it reaches the one-string consistency. It took me about 7 mins to reach this but the time will depend on the heat you use. To check if it's ready, take a small amount of the sugar syrup on the back of a spoon, take a bit with your finger tip and check between the index finger and thumb. If the sugar syrup is sticky and extends into a string, it's done!
5. Immediately pour into the pan with the roasted cashew nut powder and mix gently until well combined. Take a small amount and see if you are able to roll it into a soft ball. If you are, then it's ready. Otherwise, cook for a bit longer.
6. When the right consistency is reached, remove from fire and pat into a greased (with butter or ghee) plate or tray. 7. Once it cools, cut into desired shape. Diamond is the norm so I (tried to, anyway) did the same.
Source: http://www.cookingandme.com/2012/10/kaju-katli-kaju-cashew-burfi-diwali-sweets.html
1 cup of raw cashew nuts
1/2 cup of sugar
1/2 cup of water
How I Made It:
1. Measure out the cashew nuts. They need to be raw and dry, so if you have refrigerated the nuts, make sure you leave them out for a while and dry with a kitchen towel.
2. Grind the cashew nuts in your small mixie jar. I powdered them coarsely but you can make it a fine powder too. Just take care not to make it a paste. The powder needs to be dry so pulse slowly until it's powdered.
3. Lightly roast the powdered cashew nuts in very low heat. Don't overdo this, or you will get a paste. I roasted it for about a minute or so. Turn off heat.
4. To prepare the sugar syrup, add the sugar to the water and bring to a rolling boil.
Continue boiling the sugar syrup until it reaches the one-string consistency. It took me about 7 mins to reach this but the time will depend on the heat you use. To check if it's ready, take a small amount of the sugar syrup on the back of a spoon, take a bit with your finger tip and check between the index finger and thumb. If the sugar syrup is sticky and extends into a string, it's done!
5. Immediately pour into the pan with the roasted cashew nut powder and mix gently until well combined. Take a small amount and see if you are able to roll it into a soft ball. If you are, then it's ready. Otherwise, cook for a bit longer.
6. When the right consistency is reached, remove from fire and pat into a greased (with butter or ghee) plate or tray. 7. Once it cools, cut into desired shape. Diamond is the norm so I (tried to, anyway) did the same.
Source: http://www.cookingandme.com/2012/10/kaju-katli-kaju-cashew-burfi-diwali-sweets.html
Lavanya's Mango Pie
Ingredients:
- 4 oz. cream cheese (at room temperature)
- 4 oz. cool whip
- 4 oz. sugar
- 4 fl. oz. lukewarm water
- 8 fl. oz mango pulp
- 1 pre-made pie crust(I used honey gram cracker crust)
- 1 packet no flavor gelatin
Method:
- Soften the cream cheese until creamy and fluffy. Take the mango pulp, softened cream cheese and cool whip, just fold them in. Stir in sugar. Dissolve 1 packets of gelatin in 4 fl oz. lukewarm water, add this to the mango mixture and mix it well. Now using a hand blender make a smooth and consistent mixture(beat about 2min.).Pour this mixture in a pre-made pie crust and refrigerate for at least 4 hours before serving. Enjoy this yummy pie with a dizzle of mango pulp and a little scoop of whipped cream.............yummmmmm.
Plum Cake
Ingredients:
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + .5 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
How It's Made:
1. This Plum cake requires you to caramelize sugar. In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
2. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.
3. Mix the remaining flour and baking powder, spices, and salt until well combined.
4. Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.
7. Optional: Dust with icing sugar when the cake is completely. cooled (you can also hide any cracks on top with this ;)
Notes:
1. The amount of fruits and types of it is entirely up to you. I'd recommend to use orange peels if you can because it enhances the flavour a lot.
2. We are not huge fans of raisins in Christmas cake, so we adjust the quantity of that. You can do the same.
3. If you plan to ice the cake, reduce sugar by 1/3 cup. This cake is sweet enough on it's own.
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + .5 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
How It's Made:
1. This Plum cake requires you to caramelize sugar. In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
2. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.
3. Mix the remaining flour and baking powder, spices, and salt until well combined.
4. Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.
7. Optional: Dust with icing sugar when the cake is completely. cooled (you can also hide any cracks on top with this ;)
Notes:
1. The amount of fruits and types of it is entirely up to you. I'd recommend to use orange peels if you can because it enhances the flavour a lot.
2. We are not huge fans of raisins in Christmas cake, so we adjust the quantity of that. You can do the same.
3. If you plan to ice the cake, reduce sugar by 1/3 cup. This cake is sweet enough on it's own.
Seema's Fish Cutlet
Ingredients:
Canned tuna (chunks) 3 (drain the water)
Boiled Potato 2big or 3small mashed
Cornstarch 1 tsp
Breadcrumbs 1tsp
Chopped ginger 1tbsp
Green chilli finely chopped (for non spicy I added 1/4tsp pepper and 1/4tsp paprika instead of green chilli) Garam masala 1/4 tsp
Coriander leaves chopped 3tbsp
Salt
Procedure:
Mix all the ingredients and make patties.
In a bowl mix little breadcrumbs and vermicelli. Roll the cutlets in this mixture, pressing them well so that vermicelli sticks to it.
Refrigerate for minimum 30mins and deep fry in hot oil (on high gas) stirring constantly till golden brown.
PS: try frying one first to see if it splits n spreads in oil. Usually it happens if the oil is not hot enough and secondly due to binding issue...in which case u need to add more cornstarch.
Canned tuna (chunks) 3 (drain the water)
Boiled Potato 2big or 3small mashed
Cornstarch 1 tsp
Breadcrumbs 1tsp
Chopped ginger 1tbsp
Green chilli finely chopped (for non spicy I added 1/4tsp pepper and 1/4tsp paprika instead of green chilli) Garam masala 1/4 tsp
Coriander leaves chopped 3tbsp
Salt
Procedure:
Mix all the ingredients and make patties.
In a bowl mix little breadcrumbs and vermicelli. Roll the cutlets in this mixture, pressing them well so that vermicelli sticks to it.
Refrigerate for minimum 30mins and deep fry in hot oil (on high gas) stirring constantly till golden brown.
PS: try frying one first to see if it splits n spreads in oil. Usually it happens if the oil is not hot enough and secondly due to binding issue...in which case u need to add more cornstarch.
Farzana's Beetroot
Ingredients:
Beetroot - 3 medium
Mustard - 1/4 tsp
Urad Dal - 1/4 tsp
Red Chilli - 5
Curry Leaves
Oil
Salt
Shredded Coconut - 2 tbsp
Roasted and Coarsley pound peanuts - 1/2 cup
Method:
Shred the Beetroot.
Heat oil in a pan, season with Mustad, Urad, Red Chilli and Curry Leaves
Add the shredded beetroot and cook till its almost cooked.
Add salt, shredded coconut and peanuts and mix.
Beetroot - 3 medium
Mustard - 1/4 tsp
Urad Dal - 1/4 tsp
Red Chilli - 5
Curry Leaves
Oil
Salt
Shredded Coconut - 2 tbsp
Roasted and Coarsley pound peanuts - 1/2 cup
Method:
Shred the Beetroot.
Heat oil in a pan, season with Mustad, Urad, Red Chilli and Curry Leaves
Add the shredded beetroot and cook till its almost cooked.
Add salt, shredded coconut and peanuts and mix.
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