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Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
The Best Coconut Hot Chocolate
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chocolate cappuccino hot
Homemade Hot Chocolate That
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Hot Chocolate Recipe | Cooking
Brandied Hot Chocolate Recipe
Hot Chocolate Mix
Hot Chocolate was a British
A real treat for chocolate
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Amazing Hot Chocolate
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Hot Chocolate
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Hot Chocolate with Lots of
Hi everybody, How have you all been doing ? Me, Oh! no don't ask :)), Hoping to get alright soon, so why am I sitting and posting a recipe you wonder don't you ? well, don't as this was in my draft from a Long time, as it is Tuesday today and I don't like to miss Priya and aipi's Bookmarked recipes event and of course Hearth and soul I just thought I will pin a few words and post the already keyed in recipe :)).
I got this recipe from a book called Malaysian food, I had written in my little (rather big) book, thank god! for that, half the time I don't even know where I have written them.
Let me not go into that right now, I love these Asian delights with different spices and pastes and try out these different Ingredients.
When I discovered this supermarket was selling Thai Spices I was quite thrilled, Now I always pick up a pack to make my own paste, somethings which I don't get I use dried Ingredients.
Coming to the recipe Nana means Pineapple and Lemak means cream (here it is coconut cream). Actually it turned so well, and my family and friends who visited me also liked the different taste given to pineapple, you must try out and tell me, if you like it too.
I love Pineapple this is favourite fruit, I love juice, cake, Gojju, Rasam etc.., I haven't posted my Gojju and cake recipes still I will try to do it soon.
NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)
INGREDIENTS:
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water
SPICE TO PASTE
INGREDIENTS:
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1'' Galangal
1 tbsp of Kaffir lime powder
2 cloves of Garlic
METHOD:
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.
NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.
This Pineapple curry goes to Aipi and Priya's Bookmarked Recipes and Hearth and soul too.,...
I got this recipe from a book called Malaysian food, I had written in my little (rather big) book, thank god! for that, half the time I don't even know where I have written them.
Let me not go into that right now, I love these Asian delights with different spices and pastes and try out these different Ingredients.
When I discovered this supermarket was selling Thai Spices I was quite thrilled, Now I always pick up a pack to make my own paste, somethings which I don't get I use dried Ingredients.
Coming to the recipe Nana means Pineapple and Lemak means cream (here it is coconut cream). Actually it turned so well, and my family and friends who visited me also liked the different taste given to pineapple, you must try out and tell me, if you like it too.
I love Pineapple this is favourite fruit, I love juice, cake, Gojju, Rasam etc.., I haven't posted my Gojju and cake recipes still I will try to do it soon.
NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)
INGREDIENTS:
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water
SPICE TO PASTE
INGREDIENTS:
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1'' Galangal
1 tbsp of Kaffir lime powder
2 cloves of Garlic
METHOD:
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.
NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.
This Pineapple curry goes to Aipi and Priya's Bookmarked Recipes and Hearth and soul too.,...
I had some Raw Bananas, I did not want to make the same old dishes, started looking around Raks Kitchen and
found this lovely recipe, so that's it made my mind to try it out.
It turned out very well and enjoyed it with again plain rasam!
JEERA BANANA CURRY
INGREDIENTS:
3 Small Raw Bananas
1/2 tsp Turmeric powder
5 tsp of Oil
Salt as required
TO TEMPER
1 tsp Mustard seeds
1 tbsp Urad dal
curry leaves
TO GRIND
2 tbsp Fresh Coconut
3/4 th tsp Jeera
3 to 4 Red chillies
1 large Onions 94 pearl onions)
METHOD:
Peel the skin of the Bananas and cut them into cubes and keep them immersed in water with 2 to 3 tbsp of Yogurt which makes the Bananas don't change colour
Now Grind the Red chillies and jeera into a fine powder, now add onions and coconut and grind into a smooth paste
Take a wok heat oil and add the tempering when it is done, add the chopped Bananas and fry for few minutes after that add the ground masala paste bring the stove to a low flame, mix well and close it with a lid and leave it for few more minutes, stirring now and then allowing the banana to cook very well, add required quantity of salt, and allow it dry out.
Now the dry curry is ready to eat with Rasam, sambhar and nice warm rice.
posting this recipe to my own event Bloggers Marathon
found this lovely recipe, so that's it made my mind to try it out.
It turned out very well and enjoyed it with again plain rasam!
JEERA BANANA CURRY
INGREDIENTS:
3 Small Raw Bananas
1/2 tsp Turmeric powder
5 tsp of Oil
Salt as required
TO TEMPER
1 tsp Mustard seeds
1 tbsp Urad dal
curry leaves
TO GRIND
2 tbsp Fresh Coconut
3/4 th tsp Jeera
3 to 4 Red chillies
1 large Onions 94 pearl onions)
METHOD:
Peel the skin of the Bananas and cut them into cubes and keep them immersed in water with 2 to 3 tbsp of Yogurt which makes the Bananas don't change colour
Now Grind the Red chillies and jeera into a fine powder, now add onions and coconut and grind into a smooth paste
Take a wok heat oil and add the tempering when it is done, add the chopped Bananas and fry for few minutes after that add the ground masala paste bring the stove to a low flame, mix well and close it with a lid and leave it for few more minutes, stirring now and then allowing the banana to cook very well, add required quantity of salt, and allow it dry out.
Now the dry curry is ready to eat with Rasam, sambhar and nice warm rice.
posting this recipe to my own event Bloggers Marathon
who doesn't love potatoes, and I love cooking them with different recipes.
If there is one new recipe I certainly want to try it out as my kids and H love potatoes too much, and I found one here in Raks Kitchen, we all loved it I just made this with plain rasam, we also mixed it with rice and ate it. Thanks again Raji for this recipe.
POTATO CURRY
INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required
TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil
TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns
METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.
If there is one new recipe I certainly want to try it out as my kids and H love potatoes too much, and I found one here in Raks Kitchen, we all loved it I just made this with plain rasam, we also mixed it with rice and ate it. Thanks again Raji for this recipe.
POTATO CURRY
INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required
TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil
TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns
METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.
Hi back again, I know you must all think I am completely mad, I am so tired now!, but If I do let myself in to that, I will not be able to post, well, tomorrow is weekend, and I can relax so back to blogging and stop rambling my monologue.
Here is the recipe about vada curry....,
She had made this curry with meat, as being a vegetarian I had to search for an alternative, so I substituted with Soya Mince, which I had in store, from quite sometime, I thought this was perfect, as my kids and H don't like soya I was thinking of using it somehow without their knowledge, when I saw this I thought this was just perfect, I have taken the recipe as it is with a littlle change as you have noticed.
VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)
INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying
FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required
SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves
METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature, when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.
FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves and serve it with Idlis or Dosas.
My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!
sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event from Taste of Pearl city
Of course another look at my vada curry I know you all wanted to see it right ?
take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....
Here is the recipe about vada curry....,
She had made this curry with meat, as being a vegetarian I had to search for an alternative, so I substituted with Soya Mince, which I had in store, from quite sometime, I thought this was perfect, as my kids and H don't like soya I was thinking of using it somehow without their knowledge, when I saw this I thought this was just perfect, I have taken the recipe as it is with a littlle change as you have noticed.
VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)
INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying
FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required
SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves
METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature, when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.
FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves and serve it with Idlis or Dosas.
My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!
sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event from Taste of Pearl city
Of course another look at my vada curry I know you all wanted to see it right ?
take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....
Hi everybody, Good Morning world!, weather seems to be always cold and damp and not feeling very happy about it, Quite excited now, might be visiting India soon, children are excited too!, they are counting days so can see their cousins and family after 3 Long years, this one recipe brings back memories of Home and Ganesha festival, My Mom is an expert, in making this of course not with my twist using Quinoa powder, she doesn't even know what it is!, Yesterday my kids were discussing and making a list of all the goodies they were going to ask their Nan to prepare for them and my eldest was saying in her list this would be the first one!
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
It is becoming cold and cold here, the temperatures are freezing down, I had planned I will post my other DB challenge recipes, ICC recipes, nothing seem to work out, as I am sick with cold, cough and fever, I had this in my draft from a long time, I made this when this girl was still a budding blogger now she has her own website, and of course a wonderful one too.., check out her blog.., As I was browsing her site one day I found this name very appealing!, I have been to Kumbakonam for just a visit to the temples around, never knew about this dish. when I read the Ingredients I was interested as it had Moong dal in it! who will not get tempted and I would not worry about this being gone in a jiff in my home as everyone of them is crazy of Potatoes.
Coming back to the recipe.....
KUMBAKONAM KADAPPA
INGREDIENTS:
6 to 7 Medium sized Potatoes
1/2 cup Moong dal
1 Medium sized onion
2 Green chillies
2 pods of Garlic
salt as required
1/4 tsp of Turmeric powder
6 to 7 sprigs of fresh Coriander leaves
1 tbsp of Lemon/Lime Juice
A few curry Leaves
A Pinch of Asafoetida
To Grind:
1/4 cup grated fresh coconut
2 Garlic pods
3 Green chillies
1'' Cinnamon stick
2 tbsp Daria dal/Pottukadalai/Roasted split Gram dal/Chutney dal
1 tbsp Poppy seeds
1 tbsp Coriander seeds
For Tempering:
1 tbsp of Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
METHOD:
Chop the onion, Garlics and keep them ready.
If you want you can cook the potatoes previously or if using her method you can cook them in the pan after the tempering is done directly.
I cooked my potatoes previously in my pressure cooker, removed the skin and kept aside. when cooking the potatoes I had also cooked the moong dal in a separate container with 1 cup of water in the pressure cooker and kept it aside too.
Now Grind everything the header to Grind into a smooth paste with help of 1/2 cup of water and keep it ready too. ( You must first grind everything to a kind of powder/paste first without adding water, so the small things of masala used will grind well, if you add water in the beginning the masala will not grind to a smooth paste as we require to our consistency of smoothness this is applicable to all kind of gravies, sambhars, kootus we prepare).
Take a deep pan/kadai, heat the tbsp of oil add mustard seeds, cumin seeds and when they start spluttering up add chopped onions and Garlic and fry until they are transparent then add curry leaves give a slight stir then add the cooked potatoes and Moong dal then around 3 to 4 cups of water depending upon how thin or thick you want it, I added more water as I wanted it like a gravy for my Dosa then add required quantity of salt.
With an other 1/4 cup of water I made a liquid paste of the ground Masala (I usually add little more water once I grind to make into a nice liquid paste so when I pour into the boiling gravy it should not form any lumps and not mix well properly, this way I am sure it mixes well) and added it to the cooking Potato Dal, stirred it well and allowed it simmer for few more minutes, until the raw smell disappeared and the gravy started thickening.
Well that is done now, add the chopped Coriander leaves mix well, switch off, add the tbsp of lemon juice again give a good mix and serve hot with Chapatis, Dosas or Idlis
As she enjoy this Kumbakonam Kadappa with all the wonderful spices in it...
Oh! I forgot to tell you who it is right ? It is none other than Sowjanya of Ruchika Cooks check out her blog for the details of the Place and details of how she got into this recipe... Thanks dear for this lovely recipe.
Another click of my Kumbakonam Kadappa ..........
I am sending this to Priya and Aipi's Book marked recipes on Tuesday, (I am keeping my word on this right ?), well I am rocking by posting my tried and tested recipes :))
Hi everybody, I know I am dead late in posting my Daring baker challenges, I made the pastry case two weeks back before the dead line, but was waiting for my H to come back home, so I could make some filling, the minute I saw this pastry case I knew what I was going to make for my filling, my craving for eating this has been on my mind for sometime, but never had time to make it.
This filling is sold in our Iyengar Bakeries in southern India and is called Dil Kush and Dil Pasand, I do not know why they gave this name, but I always loved buying and eating them. Hope people who know Iyengar Bakeries might know about this filling..., and I am proud to say I belong to this community of Bakers and is kind of family tradition, I have already posted two of my posts about the Iyengar Bakery Sweet Bread and Khara Buns and I have few in tow to post, wherein the recipes are original and my cousins who own Bakeries have kindly given it to me and I would like to thank them for it.
The 2010 November Daring Bakers' challenge was hosted by Simona of Briciole. She chose to challenge Daring Bakers' to make Pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi's Science in the Kitchen and the Art of Eating well.
I have not been able to take step by step photos, but I took some clicks, it was so difficult alone managing baking and cooking together. I even made a short crust pastry without Eggs and a short crust pastry for a savoury case, I will post that one next time, As I want to post this at least now.
I usually try to stick to the recipe so I would know how it really turns out, the originality of the recipe is very important for me to learn.
I made both the pastry dough so I could make two fillings the one with a little design on it was the one with all the flours in it, and the one which is white (?) I mean a Golden in colour is the one with APS flour in it.
PASTA FROLLA - CROSTATA
Pasta Frolla with Cake filling (In India it is called Dil Pasand)
Pasta frolla with Mixed Fruit filling (In India it is called Dil Kush)
The filling in the Dil Pasand recipe is nearly as same as what they sell in Bakeries in India, I came to know that they add lot more things in it, as I could not get hold the real jist for the recipe I have tried to implicate it even otherwise, with the ingredients in hand , It turned to be having almost the same taste and thoroughly enjoyed it.
The filling in Dil Kush is perfectly the recipe given by my family and it just turned out absolutely the same I used to buy and love eating it.., Of course I couldn't find Tutti frutti here so substituted with all kind of dried fruits and enjoyed it.Hope you all try it out and enjoy this lovely Indian Pasta frolla.....
How to make Pasta frolla...
VERSION I
1/2 cup, minus 1 tbsp (105ml,100gms,31/2oz) Superfine sugar or a scant 3/4th cup (180ml,90g,3oz) of powdered sugar.
1 and 3/4 th cup (420ml, 235gms, 8 1/4 oz) unbleached All purpose flour
A pinch of salt
1 Stick (8 tbsp/4oz/115gms) cold unsalted butter, cut into small pieces
Grated zest of half a lemon
1 Large egg and 1 Large egg yolk , lightly beaten in a small bowl
VERSION II
1/2 cup of Superfine sugar
1/2 cup All Purpose flour
1/2 cup whole wheat pastry flour
1/4 cup Almond flour (I used Rye flour)
1/4 cup whole grain Barley flour
A pinch of salt
6 tbsp Unsalted butter cold
1 Large egg
1/4 tsp Vanilla extract
METHOD:
VERSION II
1/2 cup of Superfine sugar
1/2 cup All Purpose flour
1/2 cup whole wheat pastry flour
1/4 cup Almond flour (I used Rye flour)
1/4 cup whole grain Barley flour
A pinch of salt
6 tbsp Unsalted butter cold
1 Large egg
1/4 tsp Vanilla extract
METHOD:
version I
Whisk together sugar, flour and salt in a bowl, Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs, I made this in a bowl as my work surface is too small.
Make a well in the centre add beaten eggs into it ( If you want you can reserve a tsp of egg mixture for glazing purposes later on and place in the refrigerator covered well ready to use).
Add Lemon zest to the flour/butter/egg with using a fork or spatula or something comfortable you like to use to incorporate the liquid to the solid ingredients, and then use your fingertips.
Knead lightly so the dough comes together into a ball.
Shape into a flat disk and wrap it into a plastic and place the dough in the refrigerator and chill at least an hour
version II
The method is same as the above but a slight change is you need to first sieve all the flours together so they are well combined and continue with the above method.
Now to make the filling and Baking the dough....
I made one blind bake and the other one just like that
Heat the oven to 375 degree F/Gas Mark 5/180 degree,
Take the pasta out of the fridge unwrap it and cut 1/4 of the dough to make lattice top of the crostata refrigerate the dough while we work on the tart base.
To help roll the crostata dough keep the dough on top of the plastic wrap that we used to wrap it, this way we can transfer the dough to our tin directly after we roll.
But, I directly rolled on my work top lightly dusting the top of the dough and work surface, keep some flour handy to dust the dough as we go along.
If the dough is very firm press the dough with the rolling pin from the middle to each end, when it softens start rolling into a circle.
If you have used plastic wrap or parchment paper as rolling surface flip dough over the pan, centering it and delicately press it all around the corner well covered, peel away the plastic wrap.
I used my palm after I rolled it, then the excess dough hanging over the edges my tin was quite big and the whole dough filled then prick the dough with a fork in several places as I have done here.
Then trim the excess dough hanging out as my tin was quite big I did not have much hanging out.
Take out the reserved pasta frolla refrigerated and cut them into strips you can design them into shapes or strips as you love to decorate it make a lattice over the surface or decorate with the cut shapes.
You can brush the surface with reserved eggs.
Put the tart in the oven and bake for 25 minutes ( depending upon your oven), Bake it until Golden hue.
what is Blind Baking ?
Cut a piece of the parchment paper or aluminium foil large enough to cover the bottom of the crust extending over a bit at the edges of the tin.
You can use pie weight or dry beans to blind bake I used rice, place the crostata shell in the over and bake for 20 minutes
Remove weight and bake it an extra 5 more minutes until the border is golden if the crust may rise in the middle gently push it back with the back of a fork or spoon.
Allow the pastry shell to cool then spread the filling and bake it for further few minutes until the top turns golden in colour.
MY FILLINGS:
Pasta Frolla with cake filling:
I did not really get the recipe for this, but I came to know they use Jaggery and cake, ( use any cake you have in hand), what I did was, I took a pan and heated a tbsp of milk I dissolved 1/4 cup of Jaggery, once it dissolved I filtered it then back to the pan to this I added crumbled 1 cup of cake ( I had eggless chocolate cake in hand) then added one powdered Bread crumbs, few powdered biscuits and some fresh coconut and fried it a bit some they all came together well like a nice ball, then flattened it out and filled it in the tart case, then placed the strips and in the gaps I filled it with some Home made mixed fruit jam and baked it in the oven until it cooked ( well, with lot of going around I baked it for a long time so is the colour! I kind of forget until my H reminded me I have something in the oven Oops!!).
Any way it tasted grated with so many things in it! :))
Pasta Frolla with Mixed Fruit filling:
This I got the recipe properly My cousin said they use Tutti- Frutti, as I had no Tutti fruites (I have come to know that Tutti frutties are nothing but dried Papaya) I kind of used 20 gms of dried Pineapple, Mango, Apricots, Raisins, and lots of dried Papaya finely chopped.
Then I mixed it with grated fresh coconut, poppy seed, 1 slice of powdered Bread crumbs and 3 tbsps of granulated sugar.Mix all this together and fill this into the tart case, In this filling I halved the dough made a complete round topping to go over the case and blind baked this.
Here are two more pics of my Pasta frolla......
Make a well in the centre add beaten eggs into it ( If you want you can reserve a tsp of egg mixture for glazing purposes later on and place in the refrigerator covered well ready to use).
Add Lemon zest to the flour/butter/egg with using a fork or spatula or something comfortable you like to use to incorporate the liquid to the solid ingredients, and then use your fingertips.
Knead lightly so the dough comes together into a ball.
Shape into a flat disk and wrap it into a plastic and place the dough in the refrigerator and chill at least an hour
version II
The method is same as the above but a slight change is you need to first sieve all the flours together so they are well combined and continue with the above method.
Now to make the filling and Baking the dough....
I made one blind bake and the other one just like that
Heat the oven to 375 degree F/Gas Mark 5/180 degree,
Take the pasta out of the fridge unwrap it and cut 1/4 of the dough to make lattice top of the crostata refrigerate the dough while we work on the tart base.
To help roll the crostata dough keep the dough on top of the plastic wrap that we used to wrap it, this way we can transfer the dough to our tin directly after we roll.
But, I directly rolled on my work top lightly dusting the top of the dough and work surface, keep some flour handy to dust the dough as we go along.
If the dough is very firm press the dough with the rolling pin from the middle to each end, when it softens start rolling into a circle.
If you have used plastic wrap or parchment paper as rolling surface flip dough over the pan, centering it and delicately press it all around the corner well covered, peel away the plastic wrap.
I used my palm after I rolled it, then the excess dough hanging over the edges my tin was quite big and the whole dough filled then prick the dough with a fork in several places as I have done here.
Then trim the excess dough hanging out as my tin was quite big I did not have much hanging out.
Take out the reserved pasta frolla refrigerated and cut them into strips you can design them into shapes or strips as you love to decorate it make a lattice over the surface or decorate with the cut shapes.
You can brush the surface with reserved eggs.
Put the tart in the oven and bake for 25 minutes ( depending upon your oven), Bake it until Golden hue.
what is Blind Baking ?
Cut a piece of the parchment paper or aluminium foil large enough to cover the bottom of the crust extending over a bit at the edges of the tin.
You can use pie weight or dry beans to blind bake I used rice, place the crostata shell in the over and bake for 20 minutes
Remove weight and bake it an extra 5 more minutes until the border is golden if the crust may rise in the middle gently push it back with the back of a fork or spoon.
Allow the pastry shell to cool then spread the filling and bake it for further few minutes until the top turns golden in colour.
MY FILLINGS:
Pasta Frolla with cake filling:
I did not really get the recipe for this, but I came to know they use Jaggery and cake, ( use any cake you have in hand), what I did was, I took a pan and heated a tbsp of milk I dissolved 1/4 cup of Jaggery, once it dissolved I filtered it then back to the pan to this I added crumbled 1 cup of cake ( I had eggless chocolate cake in hand) then added one powdered Bread crumbs, few powdered biscuits and some fresh coconut and fried it a bit some they all came together well like a nice ball, then flattened it out and filled it in the tart case, then placed the strips and in the gaps I filled it with some Home made mixed fruit jam and baked it in the oven until it cooked ( well, with lot of going around I baked it for a long time so is the colour! I kind of forget until my H reminded me I have something in the oven Oops!!).
Any way it tasted grated with so many things in it! :))
Pasta Frolla with Mixed Fruit filling:
This I got the recipe properly My cousin said they use Tutti- Frutti, as I had no Tutti fruites (I have come to know that Tutti frutties are nothing but dried Papaya) I kind of used 20 gms of dried Pineapple, Mango, Apricots, Raisins, and lots of dried Papaya finely chopped.
Then I mixed it with grated fresh coconut, poppy seed, 1 slice of powdered Bread crumbs and 3 tbsps of granulated sugar.Mix all this together and fill this into the tart case, In this filling I halved the dough made a complete round topping to go over the case and blind baked this.
Here are two more pics of my Pasta frolla......
Here is an other one.....
I know you must be wondering, ha! she said she wouldn't take step-by-step photos, I really didn't take them, my kids were so excited at the smell, and they were so happy that I was doing a pasta dish, which is their favourite, the same rice and sambhar/rasam authentic food they love to eat pasta, which is not an exciting dish for me!!, As I like everything spicy. No wonder, I have totally spoilt my kids as my sisters say, you make so many dishes still they get bored !!, actually sometimes they annoy me when they keep saying ''pomma, ade saapdrdak bore adikardh''!!, can you believe, blimey, But, one thing I must confess is I can never satisfy them!!, do you think it is the same story in everybody's house ?. But of course, I must agree that my kids do not complain, and try out all the dishes I make. howzthat ? Thank God!, Bless them.
This one was an other creation of mine, it is not of course some signature dish, I, as always, wanted to use some of the veggies and fruits before they deteriorate in front of my eyes,
Here is my Recipe for Tagliatelle with Mango coconut spiced sauce.
TAGLIATELLE WITH SOYAMINCE AND MANGO-COCONUT SPICED SAUCE
This is the packet of Taliatelle which I bought it in WM Morrissons which is a pasta made with 100% Durum wheat.
This is Tagliatelle which is in my Big wok ready to get cooked, just add water and cook it just like sphaghetti
This is how it look once when it is cooked, I added 2 tbsp of olive oil, Once they were cooked and after I drained the water, which I did not throw and used it for cooking the vegetables
INGREDIENTS:
I used around 2 cups of all vegetables totally
Beans, carrots, peas, green peppers, red peppers, yellow peppers,
150 gms of Soya Mince (I used frozen )
few Basil leaves to Garnish
METHOD:
Cook the Tagliatelle as said earlier accordingly or check on the Instructions drain and glaze them with olive oil and saperate the strands and keep aside.
In a wok, heat 2 to 3 tbsp of oil and add the vegetables which are chopped and cook them or roast them , with soya mince adding water until well done,
FOR THE MANGO AND COCONUT SPICED SAUCE
1 Large Mango ( Nearly 3/4th cup of pulp with the skin and seed it was around 375 gms)
1 Onion (Red /yellow)
1 1/2 ' fresh ginger
2 to 3 cloves Garlic
3 to 4 Red chillies (according to your taste or use 2 to 3 tbsp of chilli powder adjusting to your taste)
1/4 cup freshly grated coconut (do not press to fit the cup-loosely packed)
2 cloves
1' Cinnamon
1/4 tsp cumin seeds
1/2 tsp coriander seeds
METHOD:
Roast all the Ingredients in this order adding one by one in a tsp of oil, cinnamon, cloves, cumin, coriander, chillies, onion, garlic, ginger, cocnut (until it is light brown in colour) grated or thinly sliced Mango which is not too sour nor too sweet.
Then Mixie them as shown below into a smooth paste.
Then add the above Mango paste to the cooked veggies and saute them for few minutes
Once everything is gently mixed up close it with a lid and allow the vegetables and the soya mince to absorb the sauce into them and cook in a low flame for few minutes
Now the Mango-coconut Spiced sauce is ready which is not too watery nor too dry that was my daughter's plate she wanted them served saperately and she would like to mix and eat
But we all ate like this mixed the sauce with Tagliatelle and my twins ate it with Tomato ketchup but we three and my friend had it just like that and was really very tasty. It was a thank God!!, everything is completely wiped out clean from the wok job!!.
As always not an eye-catching photo sorry dears...., Garnish the sauce with torn Basil Leaves and serve with Tomato Ketchup or with cheese on top of it.
I would like to send this Pasta to Jo of Panchpakwan who is having pasta party in her blog till March 10th, check out her blog for some lovely dishes
Hope you enjoyed my dish...........
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