September 2, 2015

Eggless Ragi Chocolate Cake

     Eggless Finger Millet Chocolate Cake is one millet cakes which blends so well that no one is able to guess that it is made from Millets. You get a healthy and at the same time a very healthy cake using this recipe. My kid liked it very much and gobbled 2-3 pieces. So it is a big hit with kids.
       Click here for more cake recipes.






Recipe Cuisine : Indian | Recipe Category: Baking / Cake
Preparation Time: 10 mins | Cooking Time: 30 mins | Yields: 8 (1 inch squares)

Ingredients:
Finger Millet / Ragi Flour
½ cup
Curd
1/4 cup
Sugar
1/4 cup
Coco Powder
1 tbsp
Oil
¼ cup
Baking Powder
½ tesp
Baking Soda
¼  tesp
Vanilla Essence
½  tesp
Choco Chips
1 tbsp (optional)

Procedure:
1. Preheat the oven at 200C for 10 mins. Grease the baking tray (I have used aluminum foil box) with oil and keep it aside.
2. Sieve the finger millet flour with baking powder and baking soda for 2-3 times.
3. In a bowl, add curd and sugar. Mix them well with whisk. I powdered the sugar and then used it.
4. Then add the oil and the sieved mixture. Mix them gently until you get creamy batter without lumps.
5. Then pour the batter in the greased tray and  sprinkle the choco chips on the top of the batter and press them gently.
6. Bake it at 180C for 30-35 mins or until a tooth pick comes out clean when inserted.
7. Remove the tray from the oven and cool it for few mins. Then remove the cake from the tray and cool it on wire rack. Then slice it as per your wish.
    Yummy eggless finger millet flour chocolate sponge cake is ready.

Note:
1. Choco chips are optional.

2. Ganache with your choice. It goes well without Ganache also.



September 1, 2015

Apple Galette

     Galette is very popular western dish. This is a open type of pie. There are a lot of variations of Galette created by varying the fillings. I have used apple and strawberry to make a sweet Galette. We can also create a savory Galette by filling spicy fillings like pizza.
     I have prepared this as part of this month event in Baking Partner facebook group created by Swathi.





Dough Making Procedure



Filling Making Procedure



Galette Making Procedure


Recipe Cuisine : International| Recipe Category: Breakfast / Snacks
Preparation Time: 20 mins | Cooking Time: 30 mins | Yields : 1 (10 inch Galette)

Ingredients:
For Dough:

Maida
1 cup – tbsp ( 1 cup minus 1 tbsp)
Butter (Chilled)
¼ cup
Sugar
½ tbsp
Salt
A pinch
Ice Water
3 tbsp
For Filling:

Apple (medium size)
1
Butter
½ tbsp
Sugar
1 tbsp
Fruit Jam / Dessert Topping (optional)
2 tbsp

Procedure:
Dough Making Procedure:
1.  Add maida, corn flour sugar and salt in a food processor (mixie). Just pulse 3 -4 times only.
2. Now add the chilled butter and again pulse the flour 3 -4 times or till the flour looks like bread crumbs.
3. Put the flour mixture on the work surface or wide bowl. Then add cold water little by little and make it into a soft and smooth dough. ( I have used 3 tbsp of water).
4. Now using your palm make rectangular shape from the dough. Then fold the top side of the dough to the middle, then fold the bottom side to the middle. Then fold the left side to middle and right side to middle. Should become like a envelope as shown in fig.
5. Now cover and keep this dough in a fridge for ½ an hour.

Filling Making Procedure:
1. Remove the skin of the apple and cut it into thin lengthwise slices.
2. Heat the butter in a pan, then add sugar when butter starts to melt.
3. Add 1 tbsp of water and mix them well. Wait till the sugar melts completely.
4. Now add the apple slices and mix them gently. Cook for 2 mins or till all the slices are coated by the butter mixture.
5. Take it out from the pan and allow it to cool down. Keep it aside.

Galette  Making Procedure:
1. Preheat the oven for 2000C for 10 mins.
2. After half an hour remove the dough from refrigerator and roll it into a circle (3 mm thickness) on the work surface with little flour.
3. Now draw small circle at its center. Ensure that the difference between outer circle and inner circle is minimum 3 inches.


 
4. Now apply jam at the center circle. I have used strawberry dessert topping instead of jam.
5. Then arrange the apple slices at the center circle in a single layer.
6. Now fold the edges towards the center of the circle to form a petal. Press them gently to make them stick together.
7. Again I filled the circle with strawberry topping. This is purely optional.
8.  Now transfer this into baking tray and sprinkle sugar on the top of the galette.
9. Bake at 1800C for 30 mins or till the Galette becomes golden color.

   Allow it to cool down completely and cut it into small pieces and serve.


August 31, 2015

Kadubu Idli / Cup Idli

    Kadubu Idli is a Karnataka / Mangalore style of Idli with the main difference in shape and usage of ghee instead of oil. The shape looks very attractive and the ghee smell very tempting. Ground nut chutney combination is very tasty.

Other Idli Recipes: 




Recipe Cuisine : South Indian (KARNATAKA)| Recipe Category: Breakfast
Preparation Time: 20 mins | Soaking Time: 2 hrs | Cooking Time: 10 mins | Serves : 4
Ingredients:
Rice Rava
2 cups
Urad Dal
½ cup
Fenugreek Seeds
1 tesp
Salt
As required

Procedure:
1. Wash and soak the urad dal and fenugreek seeds together for 2-3 hrs.
2. Wash and soak the rice rava for 2 hours.
3. Grind the urad dal into a smooth batter with cold water till it becomes frothy or grind it for 30 mins.
4. Drain the water from the soaked rice rava.
5. Mix the batter and rice rava with salt. Keep it aside for fermentation. This will take 6-8 hours.
6. After fermentation, the batter would have become fluffy. Mix the batter well with ladle and use. Add water if necessary.
7. Now the rice rava idli batter is ready to use.  Use immediately or store it in a refrigerator to avoid over fermentation.
8. Grease the cups ( I used anjarai petti cups) with ghee and pour the batter till ¾ of the cup.
9. Steam cook the idlies for 10-12 mins or till the inserted tooth pick comes out clean.
10. Take  the idli cups out from the steamer and allow it to cool down or apply water to the rear side of the cups.
11. Scoop out the idlies from the cups using the spoon.
   Beautiful and tasty kadubbu /cup idli is ready. This goes well with udupi sambar any other sambar.
Note:
1. You can use idli rice instead of idli rava.


August 29, 2015

Athirasam / Adhirasam / அதிரசம்

     Athirasam is a traditional Tamil recipe. But not many make it puffy as it should be. I learn the method to make it puffy from my Sithi (mother’s sister). The trick is to ensure that the rice powder is coarse and the syrup consistency. This sweet is old but gold not only in color also in taste.









Recipe Cuisine : Indian | Recipe Category: Dessert
                       Preparation Time: 45 mins  | Cooking Time: 20 mins | Yields : 40

Ingredients:
Raw Rice
3/4 kg
Jaggery
1/2 kg
Cardamom
10
Oil
For Deep Fry

Procedure:
Flour Preparation Procedure:
1. Wash and soak the rice for 3-4 hours. You should soak it for atleast 3 hrs.
2. Then drain the water completely and spread over the cotton cloth till it becomes dry. It will take 20-30 mins approximately. Please ensure that there is little bit moisture even though it has to look dry.
3. Grind them into batch wise using the mixer grinder. You should not grind into a fine powder.
4. Sieve the ground flour using the coarse siever (rava sallladai). So that some un- ground rice particles gets deposited at the top of the siever. Keep this in a separate plate.
5. Do this 4 the step for the remaining rice. Again do this for the un-ground rice particles.
6. Close the flour with paper and use the whole flour immediately for adthirasam. Because you can’t use this later because as this flour contains moisture.
Jaggery Preparation Procedure:
1. Grate the jaggery or powder the jaggery using the hammer.
2. Mix 1 cups of water with jaggery and bring into boil.  When the jaggery dissolves completely, then switch off the flame.
3. Strain the jaggery syrup with steel filter to remove the impurities.
4. Again boil the jaggery till it reaches soft ball consistency. Take water in a small wide bowl. Put 1 tesp of syrup into it. If it does not dissolve into the water and you are able to make soft ball then this is the correct stage. Now switch off the flame immediately.
5. Grind the cardamom into fine powder. Now put the powdered cardamom into the jaggery syrup and mix them well.
 Athirasam Batter Making Procedure:
1. Now take the rice flour in a wide bowl, add the jaggery syrup little by little.
2. Mix them well with strong handle ladle.
3. Now the batter looks like a bonda batter. Don’t worry about its consistency.
4. Close the lid and let it rest for 2 days at room temperature. (at least minimum one day)
5. After two days, knead the dough with your hands. Now it should become thick dough like chapathi dough.
How to make Athirasam?
1. Heat the oil in a  pan for deep frying the athirasams.
2. Divide the dough into lemon size balls. Grease the thick plastic sheet or banana leaf with oil. Place the dough on the greased sheet and press with your fingers into a 2mm thickness circles. Put hole at its center.
3. You can make 3-4 pieces like this and take each circle with your hand (just trun over the sheet over your fingers) and flip it into hot oil. The oil temperature should not be too hot but should be in medium hot.
4. Put 3-4 adhirasams at a time. (depends on your oil and pan). If it is cooked one side then turn over it to other side. Cook till they turn into golden color.
5. Take it out from the oil and strain the oil completely. Then place it on the tissue paper so that it absorbs the excess oil.
6. Allow it to cool down completely and store them in a air tight container.
Note:
1. You can have the athirasams even till 10 days if stored in room temperature.
2. Instead of preparing the complete athirsam and storing it for later use, you can alternatively store the dough in fridge and use it in batches. Please note that you should ensure that the dough comes to room temperature before fry.


August 28, 2015

Pumpkin Stir Fry / Poosanikkai Poriyal

      Pumpkin Fry is a light-sweet side-dish which goes very well with Kara Kuzhambu or Vathakkuzhambu. I have already posted a Pumpkin Kuzhambu Recipe. The Main difference is the natural sweetness in Pumpkin Fry which gets lost in the Kuzhambu Recipe.
I am listing all the relevant recipes below:
3. Click here for more stir fry / poriyal recipes




Recipe Cuisine : South Indian | Recipe Category : Side Dish / Stir Fry
                       Preparation Time: 10 mins   | Cooking Time: 15 mins | Serves : 2
Ingredients:
Yellow Pumpkin
¼ kg
Onion / Sambar Onion
1 / 10
Grated Coconut
1 tbsp
Salt
As required
To Temper:

Oil
2 tesp
Mustard Seeds
¼ tesp
Urad Dal
½ tesp
Bengal Gram Dal / Kadalai Pruppu
2 tesp
Curry Leaves
1 spring
Red Chilli
1 or 2

Procedure:
1. Remove the seeds and skin of the Pumpkin.  Cut it into 1 inch square pieces.
2. Peel the skin of the Onion and wash it. Cut it into small pieces.
2. Steam cook the Pumpkin pieces for 4-5 mins or till they turn into glossy. Allow it to cool down.
3. Heat the oil in a pan, add mustard and wait for popping. Then add the urad dal and Bengal gram dal. Fry till they turn into golden color.
4. Now add the red chilli (break it into 2 halves) and curry leaves. Saute for a minute.
5. Then add the chopped onion and fry till they turn into translucent.
6. Now add the steam cooked pumpkin and salt. Mix them gently and keep the flame low. Close the lid of the pan and cook for 2 minutes.
7. Add the grated coconut and switch off the flame. Mix them gently and transfer it into serving bowl.

   Very very easy and tasty poriyal is ready to serve.

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