Monday, February 27, 2012

Pala Pindimiriyam | Mix Veggie Curry

2 Cups of Opo Squash & Carrots ( Cut them in to small pieces)
1 Cup milk
1 Tsp sugar ( optional)
Salt for taste
To Grind
1 Tbs channa Dal
1 tsp turmeric
1 Tbs urad Dal
1 Tsp black peppers
1 tsp rice
2 Red chilli’s
1 Tsp dhaniya
1 Tsp sesame seeds
1 Tbs oil

Take a pan and add oil to it. Allow it to heat & add all the ingredients to the pan. Fry them till
channa & urad dal have fried well. Turn off heat & allow it to cool. Once cooled, grind to a
smooth paste & add little milk to it.
( Or )
You can just dry roast the above ingredients without adding oil. But I felt there was an enhanced
flavor when you fry them with oil.

For seasoning
1 Tsp Mustard
1 Tsp Jeera
1 Red chilli
2 Tsp oil
Pinch of Hing
Curry leaves

Steam cook the veggies first. Take a wide bottom pan with veggies & add milk to the bottom
along with the ground pate. Sprinkle little salt & allow it to cook. Slowly the milk starts breaking & the mixture becomes thick. Add sugar & balance the salt. 
Heat a pan with oil. Add mustard, jeera & red chili’s to it. Once the mustard starts jumping add hing to the pan & switch off heat.
Add curry leaves to the hot oil & mix it with curry.

Pindimiriyam is ready to serve with rice & roti’s.

Tuesday, February 14, 2012

Vanilla cake with mocha pudding

           Happy Valentine's Day
"Life without love is like a tree without blossom and fruit." Kahlil Gibran

For this wonderful valentine's day I made a cake which was filled with love ( Vanilla Flavored Cake ) & affection ( Mocha Pudding ). Vanilla cake recipe was same as my previous post. But the pudding was borrowed from food network website.
I was just crossing fingers for the recipe to come out perfectly & it was just yummy....
In my husbands words "Itz very delicious..Reminded me the taste of my fav pudding in my uk days"


For Cake
11/2 cups of all purpose flour
11/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt 
2/3 cup sugar 
2 Large eggs @ room temperature 
3/4 cup unsalted butter melted
1/2 cup milk ( Used 2% fat milk)
2 tsp vanilla extract

For Pudding
4 Egg yolks 
2/3 Cup sugar
1/8 Tsp salt
2 Tbs corn flour
1 Cup milk ( 2% milk)
1/2 Cup black coffee
1 Tbs Vanilla extract
1/2 Cup choco chunks

Cake recipe
Preheat oven @ 350 degrees F.
Dry Ingredients
Sift all purpose flour & mix baking powder,baking soda,all purpose flour & salt together in a bowl. 
Wet Ingredients
In another bowl beat eggs & sugar together till the sugar has dissolved.Then add melted butter & Vanilla one after another to the same bowl & keep mixing it with a hand mixer.

Mix the dry & wet ingredients along with milk.Once the batter is ready grease a pan with butter & pour the cake batter init.
Place cake in oven and bake it @ 350 degrees F for 20mins or till the stick comes out clean. ( I used a tooth pik)
Once done cool it on a rack.  

In a bowl beat egg yolks,salt, sugar & corn flour to a smooth paste.Heat a bowl with milk,black coffee,vanilla extract & Choco pieces. Mix them till chocolate is melted & then slowly add the yolk mix to it. Keep mixing it till the pudding comes together. Refrigerate it for min of 1hr or over night. 

Later I used pudding as frosting to cake....
The leftover cake crumbs I arranged them in a cup with layers of pudding & njoyed it.... :)

1. Instead of butter you can use corn oil as a replacement. 
2. For more rich pudding replace 2% milk with whole milk or half creme & half milk.

Wednesday, February 8, 2012

Poached Egg Curry | Shakshouka | Anda Curry

Talking about poached egg they are just yummm to me.Aren't they ??? Call me crazy or whatever I Lovee Eggs...Just not that I do research on different recipes based with them too.While one of the researches I came across this Libyan recipe "Shakshouka". This is very much similar to Indian egg gravy but instead of boiled egg we add raw egg to pan & allow it to cook with the curry juices & steam.

Shakshouka with a Indian twist. 

2 Eggs 
1 Medium onion chopped 
2 Tomatoes cut in cubes
2 Green chilli's sliced
1 Garlic minced 
1 Tsp cumin powder
1 Tsp chilli powder
Corriander leaves finely chopped 
For a Indian twist I added a seasoning to the dish with... :) 
2 Tbs oil
1 Tsp mustard 
1 Tsp jeera 
1 Tsp channa dal 
1 Tsp Urad dal

Heat pan with oil add urad ,channa dal to pan & fry them till they turn light brown. Then add mustard & jeera to pan. Once mustard starts jumping add garlic, green chilli & onion to pan. Fry them till onion turns transparent. Then add tomato to pan with salt. Close pan with lid & allow tomato to cook. 
Once tomatoes are cooked add cumin powder & chilli powder along with 1/2 cup of water. Bring it to boil & break eggs directly in to pan.. Allow them to cook for 3 mins & switch off heat. Garnish it with coriander leaves & curry is ready to serve. 

* Serve with rice or roti... 

1. If you want to you can cook them for some more time for a hard boiled yolk. 
2. Avoid adding green chilli's if you feel it's too spicy.