Thursday, 29 December 2011

The One with Muthia

Hola Amigos,

    I saw this recipe in a TV show once and thought of trying it. It came out very well in my first attempt itself and ever since we are having this tea time snack regularly.

Origin This typical Gujarati dish has its name derived from the way it is made, from the 'gripping' action of the hand .
Nutrition : Muthia is a very nutritious snack, which is rich in dietary fiber and helps a lot in digestion. 

This is what you need :

Wheat flour - 1 cup
Oil - 1 tbsp
Peanuts - 2 tbsp(coarsely ground)
Poppy seeds - 2 tsp
Cabbage - 1/2 cup(grated)
Curd - 1-2 tbsp
Ginger - 1/2 inch piece
Green Chillies - 2
Water - 1/4 cup
Salt - to taste

To temper : ("Temper List")
Musturd Seeds - 1 tsp
Jeera - 1 tsp
Oil - 1 tsp
Curry leaves - 2 strings
Asafoetida - a pinch
Grated coconut - 1 tbsp(optional )

This is how you do :
1. Grind the ginger and green chillies into a fine paste .
2. Add salt and oil to the wheat flour and mix them well until it is blended completely. Then add the ground ginger green chillies paste, peanuts and poppy seeds to the floor and also add the grated cabbage.
3. Add curd to the flour and mix them well. Add water as required, and the dough formed should be little harder  than the usual Chapathi dough.
4. Make small dumplings out of the dough and steam it in a idly cooker or steamer for 10 Mins . Can allow for 1 or 2 Mins more if the dumplings are not cooked yet.
5. Allow them to cool for some time and cut into bite size pieces.
6. In a kadai, add the oil and after it is hot add all the ingredients in the "to temper" list except grated coconut .Now add the bit size dumplings to them and fry for some time, until they are golden brown and turn off the flame. 
7. Finally add grated coconut to garnish and serve Muthia hot !!!

Sending this recipe to New Year New Dish Recipe Event By Nupur

Tuesday, 20 December 2011

The One with Pasta in Tomato Sauce

Hola Amigos ,

Origin :The word "pasta" comes from the Italian word for "paste", meaning a combination of flour and water.
Nutrition : Pasta is very low in sodium and cholesterol-free. Per cup, enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins.

    Today I am here with our favourite dish Pasta in Tomato Sauce. We make it at least once in a week for our dinner. I tried this dish with some veggies so that it can be a healthier version.

This is what you need (Serves 2 ):

For the Pasta:
Pasta - 1 cup( can be any shape of pasta that we prefer)
Olive Oil- 1/2 tsp
Italian Seasoning (Or Dried Oregano or Basil ) - 1/2 tsp
Grated Cheese - 1tbsp (optional)
Salt - to taste

For the Pasta Sauce :
Tomato Puree(Italian Passata) - 1 and 1/2 cup
Tomatoes - 2 ( diced )
Italian Seasoning (Or Dried Oregano or Basil ) - 1/2 tsp
Red Chili Flakes - 1 tsp
Olive Oil - 1 tsp
Salt - to taste

Vegetables for sauce :
Carrot - 1 (cubed )
Beans - 1/4 cup (sliced)
Bell Pepper - 1 ( cubed )
Mushrooms - 1/4 cup
Olive Oil - 1 tbsp
Salt - to taste

This is how you do :

Preparing the Sauce :
1. Add the olive oil in kadai and after the oil is hot, add the vegetables one by one except the mushrooms and add the salt.
2. Close the kadai and boil the vegetables in simmer for 6-8 Mins.
3. After the vegetables are done ,add the mushrooms and mix them well for another 1 -2 Min until all the vegetables are cooked but not mushy .(Sprinkle some water if needed )
4. Transfer the vegetables to another bowl and allow them to cool.
5. Add 1 tsp of oil in the same kadai and after it is hot add the red chili flakes and Italian herbs .
6.Then add the diced tomatoes and  add the tomato puree and salt.
7. If the puree is thick add 1-2 tbsp of water to it and then bring it to boil.
8.After the sauce starts boiling add the fried vegetables to it and allow it to boil for another 2-3 Min.

Preparing the Pasta:
1. Boil the Pasta according to the instructions in the pack with salt
2.After it is cooked, take a sauce pan and add the olive oil to it and then add the boiled pasta and give it a toss .Finally add some Italian Herbs to finish the preparation.

Final Preparation :

1. Transfer the Pasta to the serving bowl and add the required amount of Pasta sauce to it . Garnish it with some grated cheese and serve it hot.
 Kids will love this yummy pasta and the plate will be empty in seconds !!!!!!!!!!!!

Some Notes:
1. Add few drops of olive oil when boiling the pasta so it will not stick together.
2. After the pasta is cooked , strain the water and immediately cool it by washing it in running water to prevent further cooking of Pasta.
3. Add some red chili flakes at the time of serving the pasta to make it bit spicy...

Tuesday, 13 December 2011

The one with Broccoli Stuffed Paratha

Hola Amigos!!!!
Etymology :  Paratha comes from Indian Roti which in Sanskrit is known as rotika. Broccoli is derived from broccolo a cabbage sprout.
Origin : Broccoli has a history of 2000 years being considered as a very valuable plant. Paratha is a traditional North Indian breakfast.

I tried this dish when I bought broccoli from market for the first time. I had no knowledge on how to cook broccoli and suddenly I thought of trying broccoli stuffed paratha and it came out very well. From then on broccoli has become one of my to - buy list in the market every week. I love the different tastes of broccoli and it has a lot of nutrients.The calcium content is good for growing children.

This is what you need :
For paratha :
Wheat Flour - 1 cup
Salt - to taste
Oil - 1/2 tsp
Water -1/2 cup (or may be less than 1/2 cup)

For stuffing:
Broccoli  - 1 cup (shredded )
Onion -1
Green Chillies -2 (de seeded and chopped)
Ginger - 1 inch piece (Shredded )
Jeera - 1 tsp.
Salt - to taste
Oil - 1 tbsp

This is how you do :
Preparing Paratha Dough :
1. Mix the wheat flour and salt together and add the oil and mix them well till we get the consistency on bread crumbs.
2. Now slowly add the water to the flour and mix well until we get  the perfect chapati dough.
3. Apply few drops of oil to the top of the dough and keep it aside in a closed vessel for at least one hour.
This will make the paratha soft.

Preparing the Stuffing :
1. Meanwhile , Heat the kadai and add oil to it.
2. Once the oil is hot, we should add the Jeera and after it splutters, add the onion and ginger and chillies and fry until the onions become translucent.
3. Then, We add the shredded broccoli and mix them well . Close the lid of the kadai and keep it in simmer for 3-5 until the broccoli gets cooked and stir them occasionally. As we have shredded them finely, it will not take more than 5 Min but if required we can keep it for 1 or 2 more minutes until all the mixture is well cooked.
4. After the stuffing is done ,allow it to cool for some time.

Preparing the Paratha:
1. Take a lemon size of the dough and roll into in a small circle not more than the size of the CD.
2. Place 2 -3 tsp of filling inside the dough and close it like we close the puranam for the modhagam.
3. Dust it in dry wheat flour and roll it again as usual we do for the chapathi but be bit careful as the stuffing may come out if we press it too hard.
4. Repeat the same for all the paratha s and make them ready to be toasted.
5. Heat the tawa and toast the stuffed paratha on both sides in a simmer flame and now stuffed broccoli paratha is ready to eat
    I served it with  Mushroom Do Pyaza  from Sharmi's Passions.

    It goes well with Raitha and Pickles too..

I am sending this recipe to LGSS Stuffed Paratha Event conducted by Vardhini(Zesty Palette), wish me luck everyone :) !

Friday, 9 December 2011

The One with Moong Poha Vadai

Hola Amigos,

Etymology : The name came after a funny conversation which we had :).
Origin : Nivi and Hari's commonly used sense! Gives you a hint of Masal vada

This is a very easy vadai recipe. I used to make this dish whenever my husband likes to eat vadai, as this dish does not include the grinding part .

This is what you want :
Poha  (Rice Flakes) - 1 cup
Moong Dal - 1/2 cup
Onion(big) -1(cut to small pieces)
Spinach - 1/4 cup( cut to small pieces)
Green chillies - 3-4
Ginger - 1 inch piece (cut to small pieces)
Salt - to taste
Oil - to fry

This is how you do : 
1. Soak Moong Dal in water for about 2 hours and Poha in water for about 1 hour.
2. Grind the Moong Dal into a coarse mixture (just a pulse in mixie ) and add into the Poha which is well soaked now.
3. Add the finely chopped onion,spinach,green chillies,ginger and salt and mix it well.
4. Heat oil in the kadai and shape the poha moong dal mixture like the masal vadai .
5. After the oil is hot ,just deep fry the patties
6. Simple but delicious Moong Poha Vada is ready !!!!!!!!!!!

1. This vadai tastes much more yummy with tomato chutney.
2. If the poha is light variety it will not require much time for soaking.
3. Dont add water when grinding Moong Dal . It is just a turn in the mixer or you can use spice blender to grind it into a coarse mixture without adding water.

Friday, 2 December 2011

The One with Stuffed Capsicum

 Etymology :  The word Capsicum christened by the great Botanist Joseph Pitton .

 Origin :  Originally from America and better known as "Bell Pepper" now right into the tummies of all hot n spicy food lovers. I tried this dish last week and it came out  lip smacking!. This is simply a veggie treat and it goes well with either plain or flavoured rice.

This is what you want : 
Capsicum -4
Cabbage(Shredded)-1/2 cup
Potatoes -1/3 cup
Carrot(Shredded)-1/4 cup
Green Peas-1/4 cup
Crumbled Paneer -1/4 cup
Sweet Corn-1/4 cup
Green Chillies -5
Onion -2
Red Chili Powder-1/2 tsp(divide into two portions)
Salt- to taste & Oil - to fry
Lemon Juice- 1 tsp
Cumin powder- 1/4 tsp
Bread Crumbs-2 tbsp

This is how you do : 

Preparing Potato Mixture:
              1.   Boil Potatoes in cooker or microwave and mash them
              2.   Add salt,cumin powder and one portion of red chili powder and mix them quite well .

Preparing Capsicum :
              1. Remove the top of the capsicum (remove the seeds) it will now look like cups.
              2.Add one tsp of oil in a microwave dish and add the capsicum and close the lid of the dish.
              3. Keep it in microwave for 2-3 Mins ,so that its cooked a little and allow it to cool for a while.

Preparing  Vegetable Mixture:
              1. Microwave the Shredded Cabbage and Carrot and Sweet Corn for 3 Min
              2.In a Kadai, add some oil and after it is hot add the onions ,green chillies and salt and fry until the onions become translucent.
              3.Now add the Boiled Vegetables,Green Peas  and fry for 2-3 min until the taste gets mixed in the whole mixture.
             4.Add the crumbled panner and cover the Kadai and cook in the low flame for 1-2 mins.
             5. Finally add coriander and switch off the heat and add the lemon juice
             6. Allow the mixture to cool

Final Preparation:
          1. After the mixture is cool , fill the vegetable mixture into the capsicum cups up to three -fourth and then add the potato mixture to complete the filling .
          2.Finally coat the bread crumbs above the potato filling .Repeat the above procedure for all the capsicum cups.
          3. Heat a Kadai and add some oil to fry.
          4. After the oil gets heated ,arrange the capsicum in the inverted position and cover the pan
          5.Let the stuffed capsicum cook in low flame for few Min until there is a golden brown crust on the upper layer of the capsicums
          6. Now carefully turn the capsicum to all the sides and allow it to cook a little bit more
           Delicious Stuffed Capsicum is Ready to Eat !!!!!!!!!!!!!!!!!!

Tuesday, 22 November 2011

The One with Chocolate Fudge Brownies

"Hola Food Lovers!"
                             ******Dedicating this first blog to my hubby******
 The acronym for "Heaven" in food definitely has to be "Chocolate" , and what more can be better than a simple Chocolate Fudge Brownie. I made this for my husband's birthday and it came out simply delightful :)

To start with, get to the nearest store and pick the following

This is what you want : 
  1. 110 g plain flour
  2. 175 g cooking chocolate
  3. 150 g butter
  4. 300 g brown sugar 
  5. 1 tsp baking powder
  6. 3 eggs
  7. 1 tsp vanilla extract
  8. 3 tbsp Walnut and Chocolate Chips(Optional)
  9. Belgian chocolate sauce ( Optional)
  10. Vanilla ice cream ( Optional)
This is how you do : 

1. Grease the baking tin with some butter and keep the tin ready.
2. Preheat the oven in 180 C for 10 Min.
3. Melt the butter and chocolate together in a saucepan by double boiler method(Get to the bottom for reference)* and allow it to cool for some time.
4. Mix the plain flour and baking powder and sieve them once to make sure they get properly mixed.
5.Now beat the eggs with the sugar until fluffy and add 1 tsp of vanilla essence.
6.Add the chocolate mixture to the beaten egg and mix well.
7.Finally add the dry ingredients (plain flour and baking powder) and walnut and chocolate chips and fold the mixture until it is mixed well. ( See 7.1)

8.Transfer the batter to the baking tray and bake it in oven for 20-30 Min according to the setting of your oven.
9. Insert a tooth pick or sharp knife into the baked cake and check it comes non sticky. If it is not bake it for another 5 Min else take the cake out of the oven and allow it to cool for 30 Min .
11.Cut them into small pieces with a sharp knife and enjoy the yummy chocolate fudge brownies (see 11.1)

A little of Vanilla ice cream and Belgian Chocolaty sauce on the top will make you melt at just the sight :) .

Sending this to Sinful Delight Event by Vardini :)

Double Boiler Method :
This is the method to use for melting chocolates for the cakes. Heat a saucepan or kadai and add some water. Cover it with a heat proof bowl and make sure it does not touch the water in the kadai below. Add the chocolate and butter to be melted in the heat proof bowl and simmer the whole set up for 10 Min. You can check the photo below for reference.