Wednesday, January 30, 2013

Baked Goodies

Announcing Black & White Wednesday

I'm so happy to announce the Black and White Wednesday #69 event @ my blog.This event was initially started by Susan of The well-Seasoned CookWich was passed on & now being managed by Cinzia of Cindystar.

Simple rules: 
1. Send in a Black & White or a monochromatic pic of a food or something represents food.
2. A file size should be as mentioned below:

  • For portrait/500 wide & 700 long
  • For landscape/700 wide & 500 long or 600 square

3. Send in your Pics to with below details: 

  • Subject : BWW#69
  • Name
  • Title of pic
  • Url to your page 

4. Event starts from 30th of Jan13 to 6th of Feb13.
5.Non bloggers can send in your pics to the above mail id & I would be happy to post it for you. 
6. For queries you can leave a comment below.

Ammaji Recipes

Tuesday, January 29, 2013

Monday, January 28, 2013

Corn with Black eyed pea Salad

I'm not kind of a salad person but occasionally I love indulging in them. The one reason I go for them is they make you feel full & helps you in diet. So whenever I want to go on a crazy diet I make one of this for myself & enjoy it to the fullest. 
Today I'm sharing a refreshing salad for upcoming hot summers.This salad is packed with protein, carbs & also goodness of the greens. 

1 Cup cooked black eyed beans
1/2 Cup uncooked sweet corn
1/2 Cup finely chopped brussel sprouts
1/2 Cup diced scallions
Few pomegranate arils to sprinkle on top
For Dressing 
1 Tbs lemon juice
1 Tsp freshly grounded black pepper
Salt (Adjust acc. to your taste)

In a large bowl add black eyed peas, sweet corn & diced scallions.For blanched brussels follow the below instructions.
Blanched brussel sprouts:
Take a wide pan with full of water & a 1tsp of salt. Place it on a stove top & bring water to boil.
Mean while in a bowl take lots of Ice cubes & fill it with water. To that add 1 Tsp salt & dissolve it. 
Now add the chopped brussels to boiling water & cook them 4 to 5 mins. Mean while the sprouts change to brighter green & also will be perfectly cooked with out leaving their crispy texture. Strain them into a bowl & add them immediately to iced water. Now strain the iced water & add sprouts to salad. Mix them well. 

In a small bowl mix lemon juice, pepper powder & salt. Mix it well till salt gets disolved. Now mix dressing with salad & sprinkle few pomegranate arils on top. 

Serve it right away & enjoy.


Thursday, January 10, 2013

Ada - Guest post by Reshmi of Funwidfud

I'm again back with guest post " Something Sweet" after a long time. Today our guest Reshmi of Funwidfud is here to share a traditional kerala recipe with all of us & she is also the first guest in my blog this year.. :)
In Reshmi's words:
When  Sreevalli of Ammaji Recipes asked me for a guest post some time back,  I was totally hooked up with multiple jobs.. but before I could tell a list of tasks in front of me she told that I can chose a later date, for which I accepted..I totally left it there and was moving around when around the corner I remembered about the guest post. Now cooking was fine but clicking it was very difficult..Finally when I saw a little sunshine I went with this simple but a traditional recipe of Kerala.
      Ada is a sweet delicacy from Kerala.These are steamed  rice pockets filled with sweet coconut filling.  It is know as ela ada because of the way it is made. Usually plantain leafs are used to cook them, but due to the unavailability of them here I have experimented with parchment paper and its a success. They are enjoyed as snack/sweet during evenings with tea as well as can act as breakfast if you have a sweet tooth in the morning.

Rice Flour-1 cup(pathiri/puttu/idiyappam powder)
Salt- pinch
Water-11/4 cup
Coconut oil-1/2 tsp
Grated Coconut-1/2 cup
Jaggery-2 cubes
Rock sugar/kalkandam-2 tbsp(optional)
Cardamom seeds-from 2(crushed)
Parchment paper- 4 to 5 nos( 10" square approx.)

Method of preparation:
1. In a bowl add rice flour, coconut oil and salt.
2. Bring water to rolling boil  and turn off the heat. Add 1 cup of water to rice powder and mix well with a spoon. Close the vessel and set aside for 10 minutes.
3. Now when the dough is warm to touch mix it with hands to form a soft and pliable dough. you can add more(1/8 cup) of the boiled water if needed.
4. Mix the grated coconut along with powdered jaggery, rock sugar and cardamom powder and mix well and set aside.
5. Now take a lemon sized ball of dough, place it on the parchment paper, grease your hands with coconut oil and flatten the dough with your fingers to a circle of equal thickness.
6. Now add 3 to 4 tbsp coconut filling in the center and fold the parchment paper to half and press the sides of dough so that it sticks together.
7. Heat water in a steamer and when steam starts to come place the parchment paper into it with the open end folded and placed to bottom.
8. Steam it for 5 to 7 minutes and remove it on to a plate. Continue cooking for the whole dough.
9. Serve warm.

1. You can add raisins, cashews to the filling.
2. Adding more filling is up to you. In that case you will require to increase the amount of coconut, jaggery.
3. This ada is usually made using banana leaf. Since that is not available here I made using parchment paper. If cooking with plantain leaf you have to follow the same method.

I want to thank Reshmi for making this post possible. 


Tuesday, January 1, 2013

Eggless Pistachio Cookies

Happy New Year to all.

On the occasion of new year I'm sharing this borrowed recipe from Food Network magazine.This is a eggless recipe with a crunchy & crispy texture. You can also feel pistachio's in every bite & the best part is you can replace pistachio's with your favorite nut.

Yields : 20 Cookies
3/4 Cup + 2Tbs all purpose flour
2/3 Cup unsalted pistachios 
1 Tsp baking powder
1/2 Cup icing sugar
1/2 Tsp salt
1/2 Cup butter at room temperature 
1 Tsp vanilla extract

Preheat oven @350degrees. On a baking sheet spread the pistachios & bake them for 10 to 12 mins. Now remove them from oven & you can smell the aroma of roasted nuts. Allow them to cool. Sift all purpose flour,baking powder & salt in a bowl. Grind nuts & 2 tbs all purpose flour to a smooth powder.
In a big bowl beat sugar, butter & vanilla extract until light & fluffy.Now mix the dry ingredients with butter mix & to that add the nut powder & roll it to a rectangular shape.
Cover this dough in a plastic wrap & to make it firm  refrigerate it for at least 2hrs or whole night.

Preheat oven @350degrees. Mean while line your baking sheets with parchment paper. Roll the dough in between 2 pieces of parchment paper & cut it using a shape as you want. 
Now line the cookies on prepared baking sheets. Bake them for 10 to 12 mins until golden brown.
Cool them for 3 mins on baking sheets & move them on to a rack to cool further.

Serve them with milk, coffee or tea. They are just yum.

1.You can replace pistachio with any other nut.
2. I refrigerated the for 2 hrs & it was nice enough to handle. 
Or you can just sprinkle a little flour & roll.