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Wednesday, October 18, 2017

Peanut butter n ghee nan khatai

I tried nan khatai erlier & did not post it. This time round, I tried a fusion of two -three recipes & tweaked them a little. I used peanut butter as also ghee. I mixed, whole wheat flour or atta with besan or chickpea flour ( chana dal flour ) & rava or sooji.

For the flour besan rava mix, inspiration was a You tube video 

Since I had peanut butter ,I googled for nan khatai making use of peanut butter. I got two peanut butter cookie recipes .One used eggs & another was eggless. Both recipes by the same food blogger.

I added flax seed meal as I was making eggless nan khatai. And I used ghee & peanut butter in equal amounts.

Ingredients : 1 cup whole wheat flour, 1/2 cup chana dal flour, 1/2 cup rava,1 cup powdered sugar 1/4 cup peanut butter, 1/4 cup ghee, 1 tbsp flax seed meal.

Method : Add 3-4 tbsp water to 1 tbsp flax seed meal.Mix nicely & keep aside in a small bowl. Let this be kept aside for 15-20 minutes.

Preheat oven to

Mix chana dal flour, rava & whole wheat flour nicely with a spoon or whisk. keep aside.

Mix peanut butter & ghee nicely. Add powdered sugar to it. Mix sugar with ghee & peanut butter nicely.

Add this ghee peanut butter-sugar mixture to flour rava mix. Mix nicely.

After 15-20 minutes of soaking flax seed meal in water, pour the soaked flax seed meal water mix into the dough  mix containing flour-rava-sugar-peanut butter ghee.Add  water little by little if the dough is crumbly. Dough must be such that small cookies can be shaped by hand out of the dough.

Shape small cookies from the dough. Put the cookies on butter paper. Put the butter paper on to a tray.Bake them at 200 degrees centigrade for 20-30 minutes( in total after baking them 2-3 times ). I baked them in two trays in the oven...one below the other. So ,the baking was improper. I had  to bake many times And some got browned a tad too much & 2-3  got burnt . Baking in an electric oven is unfamiliar & so I erred. I forgot to bake the cookies from below & when, I tried to do that, I went overboard.Some got browned to chocolate brown shade & 2-3 got burnt.

The cookies turned out somewhat chewy. My dad felt they were not crisp. Sweetness was okay.

Tip : I forgot to add baking powder and or baking soda. I skipped adding elachi or cinnamon powder.

The cookies can be garnished with almond or cashews before baking & they turn out to be almond or cashew embedded cookies . Or any dry fruit of choice .

Next time around, I hope to bake better cookies ..crispy ones ! 

Saturday, October 7, 2017

Apple Halwa.

I had got leftover unsweetened apple sauce. This sauce was brought from store by my teen for making cakes eggless. I thought why not make a sweet dish using this apple sauce & yet, I wanted to avoid cakes , cookies etc.I googled & came across this apple halwa. I looked up one more recipe .My recipe is a combination of both these recipes & maybe a little bit of some tweaking of the recipes.

Ingredients : 1 cup unsweetened apple sauce ( apples can be used as well as in this recipe ) , 1 cup sugar, 1 tbsp ghee, 1 tsp ghee for greasing the plate, assorted dry fruits chopped, 1 tsp cardamom powder.

Method : Take a thick kadhai & add ghee. As it melts, add the unsweetened apple sauce. Keep gas on slow flame throughout the recipe . Keep frying the apple sauce till it tarts thickening as it loses moisture. Please check so that it does not get stuck to the bottom of the kadhai

Add sugar to the thickened apple sauce ghee mix in the kadhai. The sugar will start melting .Keep stirring so that all ingredients mix nicely.Add the chopped dry fruits into the mix. Mix all nicely.  Every now & then give a good stir to the contents.As the mix in the kadhai gets thickening again, be careful.It will soon start leaving the sides of the kadhai.  Let it be on the gas stove.

Grease a plate with ghee all over.

Put off the gas. Pour the thickened halwa into the grease plate. Spread it evenly with a bottom of the katori. Let it cool.Then cut into desired shapes & serve.

My halwa became too sweet Next time, I would be using less sugar ...maybe 3/4 cup  sugar for 1 cup apple sauce or maybe even half cup sugar would be apt.

Wednesday, October 4, 2017

Pinneapple gojju.

In our religious mutts & temples ,especially mutts in particular, Pinreapple gojju is one of the items in the prasadam feast. I love the sweet tangy taste of the gooju . So I thought of trying out this recipe which I googled.

I had brought four slices of pineapple from the market. Its in  season now & one can see many handcarts selling 4 slices of pineapple in packet for the price of 20 bucks ! I used up 2 pineapple slices for making pineapple sheera .The remaining two sices I used up while making this gojju. I wanted to try & see how the rcie turns out in my hands .So just two slices.

Ingrdients : 2 slices of pineapple ( peeled ) , 1 tbsp jaggery, 1 tbsp fresh dessicated coconut, 1/8 Methi seeds, 1 tsp urad dal, 2 tsp Sesame seeds ( used white unpolished ), 4 dry red chillies ( used 2 byadgi & 2 lavangi chillies ) , 1/ 2tsp mustard seeds,  1/4 tsp hing, 1/4 tsp haldi, 1 tsp oil,5-6 curry leaves , 1 tsp lemon juice, salt to taste.

Method : Roughly chop the pineapple piece & let them be cooked in a little water & hing.  Add jaggery to the pineapple pieces as they are getting cooked

Meanwhile dry roast methi seeeds, sesame seeds, dry red chillies & urad dal all separately. Alternatively  little bit of oil can be used to fry sesame seeds & methi seeds ...both separately. Keep aside all roasted ingredients. Take all the roasted ingredients & add fresh desiccated coconut to it. Make a paste of all these items with some little water .Pour the paste into the pinapple water jaggery mix. It must be boiling now.

Prepare vagar by popping mustard seeds & curry leaves. Pour this vagar over the coconut curried pineapple mix. Add lemon juice. Mix nicely. The pineapple gojju is ready .Serve with rice and or rotis !

I used both lavangi & byadgi mirchis as byadgi mirchi are hardly pungent & lavangi mirchis are pungent. If you don't want pungency, you can use all byadgi mirchis .If you want gojju to be pungent, you can use all lavangi mirchis.

The gojju tasted great. Even my parents said that ! 

Tuesday, September 26, 2017

Beet root halwa in microwave.

I had made beetroot halwa once earlier a kadhai on gas stove once.I had not posted it then. This time in Navratri, I decided to make this halwa in the microwave.

A few words about malai or cream. I remove malai daily from the milk which has been heated up & cooled as I don't like malai in tea, coffee , chaas etc.I cannot use this malai for making butter or ghee as it is low fat .I get low fat milk . .Every once in the month, when malai has accumalated to nearly 1 cup or more, I make some sweet dish using malai like carrot halwa, doodhi halwa etc.

Ingredients : 1.5 cups peeled & grated beetroot, 1 cup malai, 1/2 cup sugar,1/2 tsp elaichi powder, 1 tbsp ghee, assorted dry fruits for garnsihing.

Method : Take a microwaveable vessel.Add ghee to it & grated beetroot to it. Mix gheee with beetroot .Microwave on high for 2 minutes. Remove the vessel .Stir the beetroot nicely.Add the malai to it & mix with the beetrroot. Microwave on high for two minutes. Remove vessel from microwave. Give the ingredients a good stir. Microwave on high again for 2 minutes .Give one more good stir to the ingredients of the vessel & once gain microwave on high for 2 minutes.

Add sugar to the vessel.Mix all the ingredients in the vessel nicely so that sugar is evenly distributed. Microwave on high for 2 minutes. Give the ingredients astir & repeat heating in microwave on high. Repeat process one or two  times.Add cardamom powder to the vessel. Mix all ingredients nicely. Microwave on hih for one minute. Put off microwave.

Let the vessel cool in microwave for 15-20 minutes. Remove the vessel from microwave. Add thinly sliced dry fruits as garnish. Serve beetroot halwa hot with assorted dry fruits as garnish.

I used thinly sliced pistas as garnish & the green colour of pistas perfectly compliments the rich red hue of the beetoot halwa ! I read that beetroot halwa will taste divine with ice cream, ! Next time, I make this halwa, I will get ice cream to go with it ! 

Thursday, September 21, 2017

Whole wheat flour halwa in Microwave.

I was craving for atte ka sheera. I thought why not make it in microwave. I googled & came caross this Tarla Dalal recipe.

I tried it by mixing whole wheat flour with ghee & microwaving on high for 3 minutes at one go. Obviously , some part got burnt. So I discarded it & made gain. It turned out yumm !

Ingredients : 1/ 2 cup atta, 1/ 4 cup ghee, 1/2 cup sugar, 1/2 tsp cardamom powder, dry fruits of choice for garnish.

Method : Take ghee in a microwaveable vessel & microwave on high for 10 seconds. The ghee should be in  clear liquid form. Then only it will mix properly with the flour. If ghee has not melted properly, microwave more for 5-10 seconds. Add the atta or flour to the ghee & mix  both nicely.

Microwave on high for 1 minute. Put off microwave. Remove the vessel & stir the atta ghee mixture .Keep vessel with mix in microwave. Microwave on high for 1 more minute. Again remove, stir & microwave on high for 1 more minute. Repeat one more time .

Take out vessel.Add  1 cup water. Mix nicely so that no lump remain. While adding water, be careful as the atta ghee. mix is extremely hot .Water will give bubbles when it is added to atta ghee mix.Add sugar. Mix all ingredients nicely.

Microwave on high for 1 minute. Remove vessel.Stir the ingredient mix in vessel.Again microwave for 1 more minute. Repeat one more time. Add cardamom powder. Mix properly with the halwa.

Serve attae ka halwa garnished with dry fruits of choice.

Since I had walnuts, I toasted walnut bits  in microwave for 30 seconds.I used these walnut bits as the garnish .

Wednesday, September 6, 2017

Adai lapsi dhokla

I had made adai during  the weekend.Some batter was left over And then I saw this Daliya dhokla using lapsi rava. I knew that I had to try making dhokla with leftover adai batter & lapsi rava.

So I set about making the batter for this new fusion dhokla .And well, it turned out yumm !

Ingredients : 1 cup leftover adai batter, 1 cup lapsi rava ( thin variety or if it is thick, then make it thin by grinding it in mixer three to four times. It will be not be uniformly thin. It does not matter ) , 1/ 2 - 1 cup dahi or chaas, 1/2  tsp  hing, 1/2 tsp turmeric, 1 tsp mustard seeds, 1 tsp unpolished til , 2-3 tbsp oil, 1 packet eno fruit salt, 1 green chilly finely chopped, 1 tsp grated ginger, some finely chopped coriander for garnish.

Method : Add lapsi rava to leftover adai batter. Mix so that no lumps remain. Curds or chaas will hve to be added to get idli batter type consistency. Add curds or chaas little by little as batter needs to be thick with no lumps.Add 1 tbsp oil to this batter. Mix nicely.Keep it overnight to soak.

Next morning, add grated ginger, finely chopped green chillies,,hing , haldi & salt to taste to batter. MIx nicely .

Get a steamr ready. Even acooker can be used. Let the water already be boiling in the steamer or cooker. Grease the inside of vessel with oil .Keep aside.

Add eno slt to batter. Mix nicely & pour batter into greased vessel/ vessels. Steam in steamer or cooker for 15-20 minutes.Check if dhokla is cooked by inserting a toothpik or fork. If not, steam for 5 more minutes.

Prepare tempering by heating oil in a kadhai .Add mustard seeds. After they splutter, put off gas. Add til seeds to kadahi. Pour this tadka over steamed dhokla. Cut dhokla into desired shapes after it cools off. Garish with chopped corainder & serve.

Saturday, September 2, 2017

Chutni pudi poha.

Whenever we have to go to attend any function in temple or whenever we have a puja at home or any socio religious function like gruh pravesh etc in the mornings,in our community ( Madhva Brahmin community), it is preferred, to eat fruits or a no cook snack.The most common item is any snack of poha. Poha dahi or chutni pudi poha, or banana poha is common. We can eat poha any time, ...actually, all the time !

Cooked poha  like the batata poha & upma is allowed for upvaas as well.

Even for ekadashi upvaas, poha cooked as also uncooked versions are allowed. Even upma is fine for ekadashi.

Ingredients : 1 cup thin poha, 2-3 tsp chutni pudi, 2-3 tsp kachha tel (raw oil without warming or heating even ) , 1 small cucumber peeled & grated, 1 small carrot peeled & grated,1/2 capsicum finely chopped, 1 tsp lemon juice, finely chopped coriander for garnish, salt to taste.

Method : Mix poha, oil & chutni pudi in bowl.Sprinkle salt.Salt must be added very carefully. This is because, poha has salt & chutni pudi has salt as well.Add grated carrot, grated cucumber, chopped capsicum .Mix all nicely. Add lemon  juice .Mix Garnish with finely chopped coriander.

Enjoy the taste as you tuck into it !

Vegetables are optional....one can add any raw vegetable except onion & garlic as that will make it unsatvic.Cucumber is most common. Carrots, capsicum , coriander are optional.For tangy poha, add lemon juice.

Thursday, August 17, 2017

Cabbage Pulao

I had made cabbage sabzi early in the week.Half of the 400 gm cabbage was leftover. I thought of making cabbage pulao. I googled & got many recipes of cabbage rice. I choose this recipe of Veg Recipes of India. I made a few changes. And of course, I made it in the cooker.

Ingredients : 1 cup basmati tukda rice, 1 tbsp oil, 200 gm finely shredded cabbage, 10-12 curry leaves , 1-2 green chillies roughly chopped, 1 tsp grated ginger, 1 bay leaf, 1 inch cinnamon stick, 5-6 peppercorns slightly pounded, 1 tsp cumin or jeera, 1 tsp dhania powder, 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/4 tsp hing,juice of half lemon , salt to taste.

Method : Take oil in the pressure cooker pan. Heat the oil .Add ginger to it.Let it be nicely fried in oil.Add pounded peppercorns, cinnamon stick & cumin .After they turn fragrant, add shredded cabbage, curry leaves &  green chillies. Let it be nicely sauteed. Add haldi & hing. Mix nicely with cabbage & spices. Add bay leaf. Give all ingredients a good stir. Add rice. Mix all things nicely in the pressure pan. Add dhania powder & red chilli powder. Mix nicely with the ingredients in the vessel.Add salt. Mix nicely once again so that salt gets distributed all over. Add 2 cups water. Put on the lid of the pressure pan.Put on the whistle.Pressure cook for 2-3 whistles on high flame. Put off gas.Aftr it cools, put off whistle.After 10-15 minutes after whistle has been removed, open the lid. The cabbage pulao is ready. Sprinkle juice of half a lemon & mix with the fluffed up rice.

Serve cabbage pulao with roasted papad & raita.

My family were all praise for this mildly spiced pulao !

Sunday, July 16, 2017

Vegan Upside Down Apple Cake

I avoid eating apples as I feel they constipate. Since,   I had some apples at home , I decided to make this  upside down apple cake.I have borrowed generously from recipe of Apple cinnamon coffee cake & upside down wholewheat apple cake.

Ingredients : 1 cup atta + 1/ 4 cup maida, 1/2 cup sugar + 2 tbsp sugar , 2 medium apples peeled , de seeded & thinly sliced after 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp coffee powder,1 tsp cinnmon powder, 1/4 tsp clove powder, 1/4 tsp cardamom powder, 1/4 cup unsweetened applesauce, 2 tbsp oil, a pinch of salt.

Method : Take a baking vessel.Line it with butter paper. Arrange the wedges on the bottom of the vessel over the butter paper.Mix clove powder, 1/2 tsp cinnamon powder, cardamom powder & sugar nicely with a fork.Sprinkle this powder on the apple slices so that all slices are covered with this powder. Bake these apple slices at 180 degrees  centigrade  for 8-10 minutes.Keep aside.

In a bowl, mix all dry ingredients namely atta, maida, sugar, 1/2 tsp cinnamon powder, baking powder, baking soda & alt.Mix with a whisk or fork or spoon many times over, so that, ll dry ingredients are nicely mixed.Keep aside.

Add 3-4 tbsp water to 1 tbsp coffee powder. Mix nicely so that no lumps of coffee remain undissolved. This is the coffee decoction. Keep aside.

In another bowl, mix wet ingredients....applesauce, oil, coffee decoction nicely with spoon or whisk.
Pour this wet ingredient mix into a well made in the dry ingredient mix. Mix all nicely so that a batter is formed. It must have just drop down consistency like idli batter.

Pour this batter over the apple slices which have sprinkled with sugar-clove-cardamom-cinnamon powder. Bake for 30-40 minutes at 180 degrees centigrade or till a toothpick inserted in the cake comes out clean.

I always bake in microwave mode for 2-4 minutes, even 5 minutes. after this convection baking to make sure that all batter has got cooked.

Put off oven. Let it cool in the oven for half an hour. Remove cake from oven after half am hour. Cool the cake outside oven for another half an hour.

Take a plate & invert the baking vessel on the plate. The cake will drop down. I felt the apple slices were too moist . So I put the cake in vessel & baked in microwave mode for 2.5 minutes.Let it cool for 5 more minutes. Take out the cake on the plate.Cut it into desired shapes & serve.

Tips : I sliced apples into very thin pieces. Apple wedges can be cut instead of slicing apple.After cutting apples into slices or wedges, sprinkle lemon juice to prevent darkening of apple pieces.

The coffee powder used is Nescafe classic. The coffee powder that was remaining in bottle was less than 1 tbsp. Maybe 3/4 tbsp.I used up the whole thing. Since it was less than 1 tbsp, the coffee flavour was there & yet, not pronounced.

I used white granulated sugar to sprinkle on apple slices. In the cake batter, I used nearly 1/4 cup white sugar & the remaining 1/4 cup jaggery sugar. Simply because jaggery sugar that remained to be used was just 1/4 cup.

Saturday, July 8, 2017

Kadipatta tambli

I was told about this tambli or yoghurt based dish by my mom I googled it & came across this recipe.It is a coolant recipe for the hot summers.

I tried it & it came out well.I mean, no one can go wrong with this dish.Its so simply easy !

Ingredients : 1/3 cup yoghurt, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1  byadgi mirchi de stemmed & broken into 3/4 pieces, 1 green chilli roughly chopped, 1/4 cup fresh dessicated coconut, 3-4 peppercorns,2 tsp oil, 8-10 sprigs of curry leaves, 1/2 tsp urad dal,salt to taste.

Method : Heat a wok or kadhai with 1 tsp oil.Add cumin seeds .When they splutter, add the peppercorns,Roast them for a minute .Add 8 sprigs of curry leaves by plucking out the leaves & discarding the stem.Put off the gas.Roast the curry leaves in the kadhai. Keep aside.Let this cool.

Take the yoghurt & add salt.Whisk the yoghurt with salt into a nice creamy buttermilk.Keep aside.

Take a blender. Add dessicated coconut, chopped green chilly, & the roasted cumin, peppercorns curry leaves mix.Blend into a paste by adding little water. Stop the blender. Scoop out the paste & add to the whisked salted buttermilk.Mix nicely. Keep aside.

Make a seasoning by heating oil in a kadhai.Add mustard seeds.After they splutter, add urad dal.They will turn golden brown.Add curry leaves & broken pieces of byadgi mirchi. Put off the gas.

Pour this seasoning ovr the whisked buttermilk to which the paste has been added.

The tambli is ready.Add to rice. Mix & enjoy.

Tips : My ground paste was grainy as I ground the ingredients   in the dry grinder.I added some water & yet, the result was that the paste was grainy. I did this as the wet grinder attachment of my mixie is too big & the quantity of paste needed was too small.The dry grinder attachment of my mixie is comparatively smaller.

Sunday, June 18, 2017

Colorful pulao

I came across this pulao rice at the Saffron Trail. I loved it so much so that I tried it immediately  .It came out well. I forgot to post it when I tried it first. So , today when I made it for perhaps the third or fourth time, I decided, that this must be posted today.

I have made some changes to the recipe.I skipped adding kishmish & apricots used in original recipe.I grated beet root & carrot as I find chopping finely such a chore.My funda :  if the veggies can be grated, why chop ? I used sambhar powder instead of coriander cumin powder.

I used basmati tukda rice as I use it for daily cooking. Any rice can be used.Just try to use less water so that it does not get mushy & rice remains separate grain wise as one gets in hotels,etc.And I made it in the cooker.

Ingredients : 1/2 cup basmati tukda rice, 1 small carrot -peeled & grated, 1 small beetroot- peeled & grated, 1 small potato- peeled &  thinly sliced, 1 small onion -thinly sliced, 1 tsp grated ginger, 1 green chilli finely chopped, 6-7 beans stringed & roughly chopped  ( as is  as usually  chopped for pulao ), 2 tbsp green peas, 1 bay leaf broken into two pieces, 1 small piece of cinnamon stick, 1-2 peppercorns & 1 small clove -crushed with stone pestle, 1/2 tsp cumin seeds,1 star anise, 1 tsp sambhar powder, 1/4-1/2 tsp garam masala powder.1/4 tsp haldi, 1 tbsp oil, salt to taste.

Method : Take a pressure pan or a small kadhai which can be fitted in a pressure cooker for pressure cooking later.

Heat oil in the vessel selected. Add all spices ....crushed peppercorns- clove, star anise, cinnamon stick & cumin seeds. After they get aromatic, add green chillies & grated ginger.Saute nicely.Add onions. Fry onions nicely for a minute.Add bay leaf.Fry again.Add all remaining veggies now Saute all of them so that all veggies & spices get mixed nicely.Add haldi.Mix nicely with all ingredients.Add rice. Fry all nicely for 1-2 minutes.Add sambhar powder. Mix nicely .Add water. Mix nicely.Add salt & mix nicely with all other ingredients. Add garam masala powder at the end.

Pressure cook for two whistles. Put off gas. After it cools, remove the whistle. Remove lid of cooker after 10-15 minutes of taking out the whistle.

I served pumpkin raita with this pulao !

Serve pulao with pumpkin raita or doodhi  raita or anardana raita or any other raita of choice and or papad.

Tuesday, May 16, 2017

Idlis, dosas & paniyarams.

I had been wanting since many years to buy the wet grinder. I had heard that dosas & especially idlis turn out to have melt in mouth consistency when batter is churned out in the wet grinder.

My sister in law ( my hubby's brother's wife )  gifted me the wet grinder. And I was elated ! I was given instructions on how to use it the first time .And I was hooked !

I have been grinding batter in the wet grinder & let me tell you, its simply amazing ! The dosas, idlis, & paniyarams turn out superbly. I do get tired to wash the wet grinder after all the grinding. And yet , the efforts are worth the softest idlis, dosas & gundpangalu ( Kannada for paniyrams )   !

I googled & followed the ingredients for wet grinding from Prema's blog.

I sometimes use 1-2 tsp methi seeds.I have used 1 tbsp methi seeds as well.More methi seeds has the effect of increasing fermentation. Hence, batter may turn out to be more sour. To avoid this, add just 1-2 tsp methi seeds.Different recipes use varying amounts of methi seeds.

For dosas, idlis & paniyarams, I use the same proportion of ingredients. For dosas, the batter can be more watery than idli batter. For idlis & paniyarams, the batter must have drop down consitency, not watery.

Ingredients : 1 cup urad dal, 1-2 tsp methi ( fenugreek )  seeds, 2 cups boiled rice, 2 cups normal rice ( any rice that you use to cook rice daily ) , 1/4-1/3 cup poha, salt to taste.

Method : Soak boiled rice first after washing it for 3 times .Boiled rice will grind finely only when it is soaked for more than 3-4 hours.Keep aside.

Urad dal & methi seeds are soaked together after washing. These are soaked for 3-4 hours. Keep aside. Normal rice is washed & soaked for 3-45 hours.Keep aside.

Poha can be washed & soaked just half an hour before grinding.

After 3-4 hours of soaking urad dal -methi mix, grind the mix in wet grinder for more than half an hour. Take breaks of 2-3 minutes after every 10 minutes. Add water, if it is very thick.Slowly, the batter will start fluffing up & get very light. That is the time to stop grinding.Pour the batter into a deep vessel.This can be done by titling the wet grinder vessel ( if the wet grinder vessel tilts by button push ) or by using a ladle to scoop out the batter.

Next, take both the varieties of soaked rice & put in the wet grinder vessel.The urad dal batter remaining in wet grinder vessel is hardly an issue as finally , both urad dal & rice batter must mix to get fermented.

Add water to vessel & start grinding. Wash poha & add washed poha to batter while a break is taken from grinding. Add more water if batter is too thick.Grind finely. The batter must not be grainy or particulate in consistency. This grinding will take 45 minutes to one hour.

Add this rice poha batter to urad dal methi batter. Mix nicely with ladle or with hands. The warmth of the hands will ferment the batter better.

Keep batter aside for night. Before retiring to bed, keep batter  in refrigerator.Next morning or whenever idlis or dosas or paniyrams are scheduled as breakfast, take out the batter & make them.Add salt to taste before making them.

Idlis : Grease the idli moulds in the idli stand & pour ladlefuls of batter into each mould. Put water in the idli cooker or the pressure cooker.Keep  the idli stand into the cooker with water around the idli stand.Close the lid. Let it steam for 8-10 minutes on high flame. Put off gas. Remove lid after 4-5 minutes. Remove idli stand.Let it cool for 4-5 minutes. Remove idlis from moulds. Serve hot with chutni and or sambar or chutni powder plus til oil.

   My mom sometimes uses  dhokla plates for making idlis. And they look like plump white dosasor even plate idlis. My mom gets very nostalgic about plate idlis as my mom's mom ( my nani or granny ) used to make idlis in plates !

Dosas : Start heating tawa on gas stove. Grease the tawa. Pour out a ladle full of batter & spread it on tawa in circular manner. Cover with lid. After 2-3  minutes, take out lid.If the dosa has started rising from the outer sides, it is ready to be flipped up.Spread alittle oil of the dosa & flip it over.Cook for 2-3 minutes .Remove the dosa from the tawa, Serve with chutni, sambar or chutni powder.

If masala dosa is needed, before flipping dosa, spread little  potato onion sabzi or bhaji in the middle of the dosa. Cover the sabzi with the two sides of dosa. And if possible flip it lightly. even if sabzi falls outside, please don't worry.It can be put inside. After 1-2 minutes of cooking, remove masala dosa on to a plate. Serve with chutni, sambar, chutni powder-til oil or just like that.

Paniyarams : Please go to the blog post on paniyarams or appams or gundpangalu.

I soak boiled rice in morning by 9. I soak urad dal & normal rice by 11.I start grinding by 2-3.By 10-11 in night before I retire to bed, I refrigerate the batter. This is for summers.

During winters, batter can be left outside over nite.

Some soak chana dal ( 1/4 cup )to urad dal ( for dosa batter )  if 1 cup urad dal has been used .This enhances golden yellow colour in dosas.

Wednesday, March 29, 2017

Buttermilk strawberry cake

I came across a strawberry summer  cake.And wanted to try it out. Yet, strawberries were becoming less visible in the markets,as their season has almost ended.So decided to try this recipe out before the whole lot of strawberries gets exhausted.

I googled for recipes to see which was most suited for lazy person like me.I decided to follow this buttermilk strawberry cake recipe.I did tweak it a little.

Ingredients : 3/4 cup whole wheat flour, 1/4 cup maida, 1.5 tsp baking powder, 1/4 cup Amul butter ( salted ) , 1/2 cup Patanjali brand jaggery sugar( dark brown in colour ) , 1/2 cup buttermilk, 3/4 cup fresh strawberries hulled & chopped into halves each , approx 1.5 -2 tbsp white everyday sugar for sprinkling on cake top, 1/8-1/4 cup water if needed.

Method : Preheat oven to 200 degrees centigrade .

I melted the butter in oven & added dark brown sugar .Mix it up nicely.I still found small bits & pieces of sugar lumps which did not mix.Keep it aside.

Mix whole wheat flour, maida & baking powder nicely many times over with fork or whisk. Keep a side. Now add the sugar butter mix to the flour mix. Mix nicely.Add the buttermilk to this mix drop by drop till a batter is obtained. Batter will be thick.Add 1/8-1/4 cup water to this batter if some lumps of flour sugar butter mix are still dry. Add water drop by drop to get batter.Keep aside.

Line a baking dish with butter paper.Pour the batter into the baking dish lined with  butter paper.Flatten the top of batter with spoon.Arrange halved strawberry pieces on top of the batter.I added so many in the outer row that it formed a complete border without any gap ! Sprinkle white everyday sugar on top of strawberries uniformly.

Bake at 200 degrees centigrade for half an hour or till a toothpick pricked comes out clean after apoke into the baked cake !

After removing from oven , cool outside for 10-15 minutes. Put the baking dish upside down on plate. After another 10-15 minutes, gently remove the butter paper sticking to the bottom of cake & sides. Cut the cake into desired shapes & serve.

Tips: The Patanjali sugar has sugar lumps & they get baked as chunks of sweet brown candies in the cake.If this is suitable. its fine. Alternatively , use, any other sugar, white or brown. Please remember, while everyday sugar is more sweet than brown sugar.So , use less accordingly.