Welcome-2010, Err in FEB! Dhoddak-(Pan-IdliFry) , Candied Awala

Belated wishes of all that has passed n all that is to come!!!!!

HAPPY 2010 and a HALA FEBRUARY! Already into Feb, yeah..thats common knowledge..am here after a long blogocomma, 10 months to be precise.

Idli is the most common thing on breakfast table, all of us at times have looked for variation with our already bored kids as in making mini idlis, or stuffed ones etc.

Here is one variation which I loved the most as a kid. My children too are fond of it. It has been called DHO-DD-ak, in Konkani, the only difference between idli fry and dhoddak is , batter is directly poured in a small kadhai, no steaming involved and its bigger than an idli, maybe around two and half idlis in one, is quite filling as well!

The process is as follows :

Recipe for IDLI batter is from here.

Dhoddak / PAN-Idli Fry

Ingredients :

Idli batter as needed ( 2 cups will serve 4)

The below is for each Dhoddak:

1 Tbspn Coconut Oil (opt, u may choose vegetable oil)

1/4 tsp mustard seeds

1/4 tsp jeera seeds

Method for Dhoddak :

Heat the kadhi. Add 3/4 Tbspn the oil, splutter rai and crackle jeera, on low flame, pour a ladle (approx 1/4 C to less than 1/2 C) batter, cover with lid and allow to cook. Around two minutes later, check for surface, should be cooked partially, without traces of raw batter. Drizzle the remaining oil, flip and cook uncovered for around 1-2 mins.

Serve HOT with the seasoning facing top. Accompany the dish with normal coconut chutney.

** The above pic is for my kids lunch, they don't like to bite into rai-jeera, so its skipped and served alongside honey. Size approx 3.5" in diameter. I have given those cuts so that it cools and tiny hands can have bite size pieces! :D ENJOY!!

The other good yummy is made from Gooseberries, known as 'Awala' is a sweet after food treat.

Sundried Meetha Awala / Candied Awala

Ingredients :

500 gms gooseberries

250 gms sugar

1/8th tsp pepper powder

1/8th tsp kala namak/black salt (normal wd do)

Method :

Wash the gooseberries, add double water in a vessel and pressure cook them upto only one whistle. Allow to cool, discard water in which it was boiled , they segment easily. De-seed them

and in a 1 kg capacity glass bottle, which has been sterilized and dried, layer them with sugar.

One layer of awala segments, one layer sugar. Once all the awala and sugar is used up close the lid tight and sundry in strong sun for upto 7 days. Pick the pieces from the bottle and lay them on a non-reactive plate, or a plate/tray lined with an aluminum foil. Let it dry on this for few hours on the counter sprinkle the pepper powder, kala namak and store this in an airtight container refrigerated. Eat after meals or simply :) Bet you can't resist!

More posts to come up...hope I get a good kick out of this first post of 2010!! Have a great week!!

Mumbai Style Pav Making... I Am Getting There! Matkichi Usal N Malai Cookies

I have been craving for the pav that tastes exactly like the ones we get in Mumbai but in vain..so started baking from my fellow bloggers, as addictive as baking can be, I was no stranger to this bakodiction, got my measures to suit our tastes after several attempts! 

I stick to the measures below . 

Makes 15 pav ... Total time taken.. (15 mins for yeast + 15 mins kneading+ 2 hours rising time+ 25mins rising time + 12 mins baking)

Please adjust time 3 hrs ahead,  the time you  wish to have pav ready on table! 
Ingredients..
Active dry yeast : 1 1/2 tsp
250 ml warm water (mw on high for 40-50 secs)1 tbsp sugar (any would do..white granulated / brown demerara etc)
4 cups maida (all purpose flour) divided into 3 1/2 cups + 1/2 cup
2 tbspn extr.virgin olive oil
1-2 tsp salt (as per ur liking -this will turn out like mumbai pav in saltiness)

Method :

 Step 1. In a double sized bowl(capacity 500ml ) , combine sugar and yeast- pour the warm water over it, mix well with a spoon. Keep aside till it doubles up in volume, happens in around 10 mins -the more it foams, the better.

Step 2. In a big bowl, add 3 cups flour, add salt, extra virgin olive oil, combine well. Make a well in center, pour the yeast mixture, take some flour frm the sides n make a pasty mix with spoon. Then mix in the rest of the 3 cups flour along the sides into the paste and keep kneading, add the balance 1/2 cup, knead, then the rest 1/2C add little water if needed or even

 a tbspn of milk would do.

Step 3. Knead for ten mins till the dough is soft, smooth and pliable. Shape it round, apply some olive oil to the base n sides of the bowl, place this dough in center, apply little oil on surface of dough, cover with a kitchen towel or cling wrap..leave to rise in a warm area for 2 hours

Step 4. Once the dough has risen n is doubled up in size, hit it down, keep kneading till the bubbles n air has been punched out. Apply little oil on palms for this. Then divide into 14-15 round portions, golf ball sized.

 Step 5. Line a 12x5 tray, wth parchment paper, place the rounded dough touching each other, in a row, cover with towl n let it rest for approx 15-25 mins till it doubles up in volume. 

Step 6. Preheat the oven to 200C for 10 mins, (do this along with Step 5. to save on time)  reduce the temp to 180C and place this tray in for 10-12 mins, keep checking towards the end as oven temp varies. If you find the surface golden brown, its ready, or bake until it is.  

Step 7. Take it out, apply butter on top for glaze. Remove to wire rack and eat hot or cool it.
TIP : THE MORE THE DOUGH RISES IN STEP 5, THE BETTER IT BAKES GIVING A
SOFT N COTTON LIKE TEXTURE, PLUS IT MELTS IN MOUTH! SERVE WITH ANY OF YOUR FAVE CURRIES!

 These pavs got  a lovely height of almost 2" plus, as it rose for around 30 mins. Remember to keep it covered though.

This time it was with Matkichi Usal- Gravy Form, (needed for bread) from here.  

(Jayashree Mudaliar's@Sinful Indulgence)

I hv grown up with Usal as staple in breakfast for weekends, hence carrying forward the  tradition of weekend brunch with home made pav and usal!  Here is another variety of Usal with Whole Moong.

Try it with chapatis for dinner, gives a different taste altogether!  Thanks for sharing this simple and yet aromatic usal Jayashree.

Finally a sweet, this time around, MALAI COOKIES, the Oooh so yum n flavorsome from Divya's /Easy Cooking blog, inspired by Nita Mehta's book, which she made with home made collection of malai, and I lazily used the store tetra pack malai/Thick Cream.

Thanks Divu! Its best treat for kids!

Have a lovely weekend!! 

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A Quickie Breakfast, 3 min Garlic Bread MW Grill, MW Pedha

While thinking of a quick to assemble breakfast, this is the one that races mind. This recipe is from a friend of mine, Kavita. She had told us to try it few years ago, eversince its become a part of our breakfast when we need to come up with something very fast and less time consuming, yet filling. THANKYOU KAVI.

Ingredients :

Knorr Mayo-Chilli (Mayonnaise) (Its contains EGG )

Fresh Lettuce

Bread Slices of your choice (Multigrain, Brown, Normal Toast, Milk Bread etc)

Method :

Trim off the brown edges, spread mayo on each slice, sandwich the cut lettuce leaves in between.

Enjoyyyyyyyy!

(You can add regular veg/non-veg sandwich ingredients too --eg sliced tomatoes, onions, cucumber, boiled eggs/potatoes sliced etc.... all variations can be incorporated as per your taste!)

The second quickie appetiser/breakfast is THE famous GARLIC BREAD. No its not baked bread with garlic, its a French loaf bought from the store, cut diagnolly, then processed. Here goes the recipe from a friend again, Lalitha, who inspired the enthusiasm in cooking beyond what was already known! Thanks Lali.

The GRILL function of MW is used in the making of this dish.

Ingredients :

1 medium french loaf/ baguette

100 gms/1 stick salted butter (Amul) at room temperature

1/4 tsp freshly ground pepper
2 cloves crushed garlic(big)

1 tbspn parsely / coriander (finely chopped)

Mozerrella Cheese grated

Method :

Slice the loaf diagnolly, two inches each slice. In a bowl, take the softened (not melted) butter, mix pepper powder, crushed garlic and coriander leaves uniformly. Spread this mixture on both sides of the slice. Arrange it on the grill stand and sprinkle the grated moz. cheese as per your need. (If using salted butter, no need to add salt, if not..please check on salt)

Place the grill stand in MW carefully. Set the grill function and timer to 1 minute. Again set the time to 1 min. Lastly 20-30 secs, keep a close eye on the slices, the moz shd just melt and turn golden on top. DoNOT remove immediately, give some standing time, as the grill is hot and working. Take the grill out carefully after a minute, serve hot with sauce.

Once the time is set, for second round, remember to REDUCE the time, in my case, 2 minutes as the grill is very hot. The subsequent rounds are done faster.

We like to have this home made one as BREAKFAST over appetiser. :D

ENJOY with a dollop of sauce and do not forget to have hot tea/coffee alongside!

Thirdly, this yummy MW pedha, which my friend Kavita had first told me about around 2 1/2 years back. Since we made it several times, we got fed up..now its about after 2 years I have made these getting inspired by Usha@VegInspirations - HERE. We had prepared it in the same manner with those two basic ingredients. One has to remember only one point here, DONOT eat it fresh, it tends to be chewy/sticky, keep it refrigerated for upto 2 days(if the room temperature is below 25C, ie. its winter, then keep them in foil/clingwrap/ziplock outside) and then it would taste like shop wala pedha! :D I have used cookie mould to shape them in this picture. Got around 16 pieces.

Ingredients :

200 gms sweetened condensed milk

3/4th Cup fortified milk powder

1 pinch saffron

2 tsp cardamom powder

Method :

In a MW safe bowl (8" diameter, deep by 3 " - the mixture bubbles up and rises double its height), combine the condensed milk n milk powder along with saffron and elaichi powder. On HIGH power, set timer to 1 MIN, give a minute of standing time, mix, keep it back, again set for 1 min...check closely for bubbling . Set timer again to 20 seconds -30 secs, depending on your mw. It should not brown / burn.

Give standing time of 10 mins before taking it out. Cool or semi-cooled, you can easily shape it, further refrigerate/keep wrapped in foil or wrap or ziplock bag for two days, once completely cooled.

USHAS TIP : USE DOODH MASALA...terrific idea.

MEERA's MW Pedha a lovely different version, yet to try HERE.

ENJOY the yummy flavour after 2 days. It won't be sticky or chewy.

Pav Bhaaji - Bombay Style, Rasmalai

Pav Bhaaji is one special dish which was devoured as a teenager on parties. Birthday parties, especially, were incomplete without the 'Shiv Sagar' Pav Bhaaji served in Borivili West. :D
Commenting behind a seated group, in a bid to procure seats for our group, was another recreation! :)

My mom and mil are thee thee best in making this yummy dish, recreating the magic at home!

This is the very first time I attempted making 'Pav' at home as well.
I yet have to bake Anjali's/Annaparabramha MUMBAI pav recipe.
(the links that I followed are Jugalbandi- here, A Whirl of Aromas -here ) .
From Vini, got a link to breadworld dot com, the recipe is here. Thats what I followed, the glaze I followed Vini's butter glaze tip.

So here is the recipe for Pao / Pav.

PAV/PAO

Ingredients :

2 1/2 cups maida /all-purpose flour 
2 tbspn sugar 
1 tsp salt 
1 sachet Instant Yeast (SAF-brand-11gms)
1/2 cup milk 
1/4 cup water 
2 tbsp soft butter 

soft butter for glazing

Method :
In the bowl with mixer attachment combine 1 cup flour, yeast, sugar and salt. Heat the butter, milk, water until warm -temp 120-130F. Attach the hooks for kneading, add the liquid little by little and beat for 2 mintues on a medium speed, keep scraping the sides. (Donot skip the 'beat-4-2-mins' step-I found dough more elastic due to this step. ) Add the remaining flour (1 1/2 C) and knead for 8-10 minutes into soft dough. Cover with a damp cloth, resting time - 10-15 mins.
This would rise after the specified time. Line a sheet with parchment paper, divide the dough into 10 round balls, arrange with little space on the lined sheet, cover again with the damp cloth and leave in a warm place for 30 minutes to rise. The dough balls should be double in size, if not leave for some more time, instant yeast works fast. I got mine ready in 40 minutes.
Pre-heat oven to 400F for 10-12 minutes or till it browns lightly on top. (My setting, 180C/10 mins- then removed and brushed each of these with soft butter.)
Remove from baking sheet and IMMEDIATELY transfer to wire rack for cooling. (Anjali's tip - If you leave it on the baking sheet, the bread will sweat.)




We have lovely Pav here, mine got more tanned! :D But a very good experience and tasted good!

Served it with PAV BHAAJI- my mil's recipe.

Ingredients :

Vegetable Oil
3 medium onions
3 large tomatoes
2 green chillies
1 inch ginger chopped finely
2 large cloves of garlic chopped finely
2 Cups frozen mixed veggies(or 1/2 C peas, 1 big carrot, 100 gms french beans -topped,trimmed and broken to one inch length)
100 gm cauliflower
1 medium capsicum
2 large potatoes
2 tsp soft butter
salt
haldi/turmeric powder
1 tbspn Everest Pav Bhaaji Masala
1 tsp chili powder
1/2 tsp garam masala powder (optional)
3 tbspn coriander leaves-garnishing
1 tsp butter per person (less or more for garnish/skip)

Method :
Wash and cook the potatoes, carrot, beans, peas,capsicum and cauliflower upto 3 whistles with quarter quantity of water, salt and haldi.
In a kadhai, heat oil, fry the sliced onions till transculent, cool, grind to paste, keep aside.
Add little oil, add chopped tomatoes, stir in between, till mushy and leaves the sides of pan. Cool, grind. Keep aside.
Take a heavy bottom kadhai, heat a tbspn of oil (or less) add the ginger garlic , saute till light brown, add green chilies, add the onion paste, saute for a minute or two, the tomato paste and mix in well. Add the pav bhaaji masala, red chili powder and garam masala and mix well. Allow to simmer. In the meanwhile, take the boiled veggies, drain excess water, they will be in shape, perfectly cooked. Mash them with the back of a spatula and add to the simmering paste, mix well. Let the entire mixture now simmer for around 4 -5 mins on a low flame. Add little soft Amul butter, salted version for that yum taste, garnish with coriander leaves. Serve hot with Amul butter roasted Pav. (Apply butter to the sliced pav, roast for around two minutes till it is bit crisp- Indulge n Enjooyyyyyy)

Mitha Ho Jaaye --

I had made Rasmalai from Namratha's blog - recipe here-- just love it every time I make it!

RASMALAI

This sweet and as I mentioned above the 'Birthday Party' treat is a "Special Birthday Wish" Post for a very very dear Food Blogger and friend of mine, MEERA-Enjoy Indian Food!

HAPPPPPPYYYY BIRTTTTHHHHHHDAYYYYYY MEEEEEEEEEERAAAAAAAAA!

HUGS, LUV N GOOD WISHES TO YOU N YOUR LOVELY BLOGS (480+ posts already in EIF and EWF -all healthy and nutritious!) WHICH TURNED ONE!!



.

Mooga Daali Usli - Chocolate Chip Cookies and Bowl made of Ice

This simple and healthy Konkani breakfast with Moong Daal is as per my mother's style of cooking. There are variations and different techniques implied as well, but I would love it this way.

Mooga Daali Usli (Moong Daal Upma)


Ingredients :
1 cup moong daal
2 1/2 cups water
2 red byadgi chilies
2 green chilies
1/2 tsp rai
1 tbspn freshly grated coconut
oil
salt

Method :
In a heavy bottom kadhai, heat oil, crackle rai add the red and green chilies. Add the water and add salt to taste and the grated coconut- bring to boil. Wash the moong daal in the meanwhile. Once the water boils, reduce flame and add the daal. Keep stirring for 5 minutes.
Cover and cook for another 10 mins or until cooked. Uncover the lid, keep stirring till all the water is evaporated.
Serve hot. (Serves 2)
( A sprig of curry leaves during tempering and half tsp grated fresh ginger is added as well, I didnot add it though. Tastes heavenly if coconut oil is used.)

Tip : Water should be little more than double the volume of daal.

Here is another angle of Pookalam for you - AMMA.

MANY MANY HAPPY RETURNS OF THE DAY ...ENJOY UR 62ND!!

This calls for baking, you lovvvve cakes, but this time its Cookies!!

Chocolate Chip Cookies



Ingredients :
1 1/4 cup maida
1/2 cup granulated sugar
1/2 cup dark brown sugar (tightly packed) Muscavado
1 tsp vanilla essence
1 large egg
1 stick butter (100 gms) at room temperature
1/2 tsp salt
1/2 tsp baking soda
1 cup semi sweet chocolate chips (Hershey's)

Method :
Preheat oven for 10 minutes @ 350F or 170 C. Line a tray with waxed paper or parchment.

1. In a bowl sift together - maida, baking soda and salt. Set aside.
2. Beat the softened butter with white and brown sugars , add vanilla. Combine egg and beat till creamy.
3. Add the flour mix in parts and allow to mix in well. Stop beater and add the choco chips and mix it uniformly with a spatula.
4. Drop the cookie batter with a spoon - 2 inches apart from each other as they spread while baking.
5. Bake for 12-13 minutes or till top and sides are browned.
(Bake no more than this, it may appear mushy in the center, but after cooling attains crispiness. Leave it on baking tray for two minutes, since they are delicate to be handled at this point of time. Transfer to wire racks to cool completely before storing them in an airtight container. Enjoy till it lasts. :D)

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I loved this easy food art when I first saw it at Mishmash!-Shn's Beeeeeeeaaaaaaaautiful blog!

I googled few days ago and found a less complicated Floral Ice Bowl and made it as per Shn and instructions here. Recipezaar too has gorgeous ones, but I loveeee Shn's Orange Ice Bowl!! Though finesse is absolutely missing in this Ice Bowl that I made, I used Karkady petals and Chamomile for this.



I would call it Brim-challenged Bowl- as it lacks perfect brim half side. :D
Yet staring at it makes me feel good that I attempted it! :))

Amma take it as your virtual GIFT! :D
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A Festival and Few Other Dishes

Onam Special, Pookalam in my doorstep, two days ago! ( I must say, I am improving! :D )

Special breakfast, for special occassion.....knowing me, nothing special, but a new to me dosa ...
its made of rice and toor daal (1 : 3/4 ratio)




Dal and Rice dosa - As Seena/Simple & Delicious ! likes to call these, they look real crisp n thin and have been a beautiful round shape! Thanks for sharing this healthy dosa, I used toor or tuvar daal and also processed the onions, curry leaves, cumin seeds and green chillies coarsely for that extra crunch. Served with Ulli Chutney.

Ulli Chamanthi / chutney is what I learnt from hubby's grandmom. It tastes great!! Uses up lot of oil but I prefer this chutney over soaking the dosa podi in oil.

ULLI CHAMANTHI/CHUTNEY (Serves 2)
Ingredients : 2 onions, 3 byadgi chillies, 1/2 Cup vegetable oil, salt to taste.

Method : In a deep kadhai, heat a tbspn of oil and fry the thinly sliced onions till transculent, add the halved chillies and stir in. Put off the flame, cool it and grind to fine paste. While grinding to fine paste, do not use water but a teaspoon of oil every interval and check how fine the chutney has become. Add salt and pulse it. ( Tip.. if more onions are used, you may require less oil to grind it.) Serve with dosas ideally, would go along with idli , appams or any ricey-breakfast item too. Can store upto two days refrigerated.

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This lovely Capsicum Masala Rice from Sailu's Kitchen, was a great way to use up my cooked rice and bell peppers lying around, and the aromatic masala she prepared added magic to the rice and peppers taking the flavours to a whole new level.... thanks so much Sailu for sharing a lovely and tasteful recipe!!

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Shilpa posted a very tasty looking dish with her Goda masala, and the dish had me hooked.
Its Kale Vatanechi Amti, I used the white ones, tasted good with few ingredients, both my kids liked it too! Thankyou Shilpa.











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Ending the post without a treat, impossible...:D
Her kids love it, the Ginger powder n Cinnamon powder added a flavour n aroma to it and these are butter-free cookies! Though it was not as gorgeous and shapely as her's, yet the flavour was great ! My kids enjoyed the flavour!

Spiced Cookies or yummy GINGER SNAPS from Sunita/Sunita's World! Any time I visit her blog it feels like I am in a different world, as she rightly names it her world, its a deliciously sweet world you have created! Thanks so much Sunita!! ( The only change I did was substituted Maida-all purpose flour in place of whole wheat flour as I did not have it that time. :D )








Ginger Snaps - The first ever spiced cookies I tried. :D













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A Zebra Striped Cake N Few Food Pics

Zebra Stripes Cake welcoming new month, September 2008, and a nice way to feed my blog what it loves the best...'FOOD' - has been pretty loooooooooong since I last posted an entry!

This cake comes from Farida, posted by her in Feb '08 and bookmarked and forgotten, until Deeba, Divya baked n blogged :) Its butter free, moist and tastes great, for people with liking towards bittersweet delicacies, its just right. For those who want it more sweet can add half-a cup of extra sugar.

Thanks Farida for sharing and updating minute details every time you bake it! Pretty useful for bake-lovers like us!

One Common Breakfast, Upma, turned into a Veggie Delight by combing Vermicellis with frozen veggies (corn+peas+carrot+beans)

The precious tiny hands, which demand macaroni with tomato sauce!

What to do with the excess boiled and cooled Elbow Macaronis??

Turn them to ' Mac-Pakoras' and Kissi Ko Pata Nahi Chalega!

Sanjay Thumma of Vahrehvah.com fame with his cookery videos on Youtube has simplified the dishes and I had prepared few of the common dishes with his techniques and must say that they tasted absolutely heavenly. The cooking time is reduced incredibly with the shortcuts that he advises.

I have no pictures, but made 'Paneer Butter Masala', ST's way, thrice in the same week on demand by family members! Its absolute must if you are a paneer lover!

Matar Paneer : Made from fresh - 'Melts in mouth' Paneer for lunch

Corn Pakodi : A fast snack, great treat!

And lastly to end the post, the very best of cakes that I keep baking over and over again-

Deeba's (Passionate About Baking)- Vanilla Muffins...this time topped with Whipped cream, decorated with M&M's..mmmmmm yummm

And also Shilpa (Aayis Recipes) Eggless Dates Cake topped with almonds.

(sorry, but displaying the only pic which shook...as much as the taste of this cake shook the family members! )

Both these cakes were absolutely loved by my folks back in my homeland, on my vacation.

Thanks Deeba and Shilpa for blogging about and sharing these absolute crazed over n always in demand recipe for cake!!

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Palak Puris, Idli Fry, Popcorn, MW Orange Streusel Cake

Paalak Puris, the best way to reach spinach in the tiny tummies! :D
These can be consumed as a breakfast or evening snack item, goes well with subzis or plainly with ketchup.

Ingredients :
2 cup wheat flour/atta
1 cup chopped spinach
1 tsp ginger garlic paste
1 finely chopped green chili/half tsp red chili powder
1/4th tsp turmeric/haldi
1/2 tsp ajwain/omam/ova
Salt
Luke warm water
Oil

Method :
In a wide vessel add chopped spinach, ginger garlic paste, chili,haldi,ajwain seeds, salt.
Add one cup of luke warm water to this and mix well, add the flour and make a semi-soft dough kneading well with fingers. Apply few drops of oil and knead again.
In a small kadhai, enough to accomodate one puri, heat oil (you can save oil by this method- I used little less than half a cup of oil for deep frying these 12 puris ).


Make 12 lime sized portions of the dough, roll out into discs or puris, lay out on a newspaper, without stacking them.






Deep fry by immersing in hot oil, use the perforated spoon to press it down slightly till it puffs and rolls over the other side on its own, another few seconds and place the puri on kitchen towel/absorbent paper.




Serve with accompaniment of your choice, mainly...serve to notti kids!








Srivalli, off this post goes to join a Mela/Fair!

Roti Mela- Virtual Palak Puris for you!








Idli Fry


Another snacking item, easy to make from leftover idlis.
Cut 4 idlis into small cubes, season them...
Take a tsp oil in hot kadhai, add two pinches rai, one pinch jeera,
three sliced pearl onions, one red chili-broken into 4, one sprig curry leaves, saute, add salt to this, add the idli cubes saute again for some more time and a serve a spiced idli fry!



Plain Salted Popcorns For Kiddos Snack


Kids love plain salted popcorn (you can flavour them too! Here )

Take a pressure cooker, dry it by heating the base, add one tbspn oil, tilt the cooker base to coat the bottom with oil. Heat it on medium flame, add one third cup of hard corns ensuring to spread over the base, don't crowd them. Cover the lid upside down-ie. the steam release hose to face downward, in one minute popping sounds will be heard, pick the cooker carefully by handles and without disturbing the lid from place, give it upward-down jerks twice or thrice. In three minutes the pop-corn are done : put off the flame, sprinkle salt all over the popcorns and mix well.

Serve on a laaarrrrggggeee plate and watch the kids clean them off with glee!!



Asha's Orange Streusel Microwave Cake (In 5 mins!!!)

This was wonderful cake, came out well and went great with cream! Thanks Asha..





Award Time :

Priyanka of Notyet100 awarded me this lovely one, thankyou for considering me for this lovely Pink award! I Rocked with it, now passing on to bloggers who Rock!


1. Shilpa of Aayis Recipes
2. Deeba of Passionate About Baking
3. Meera of Enjoy Indian Food
4. Asha of Aroma/Foodies Hope
5. Manisha of Indian Food Rocks
6. Maya of Konkan World

(Maybe this is the umpteenth time u guys are recieving this, but I love your Blogs and feel you ROCK)

5. Nanditha Prabhu of Satvika & Miles to Go...
6. Divya of Easy Cooking
7. Ranji of Ranji's Kitchen Corner

And to all you lovely readers and fellow bloggers who truly rock, irrespective of Awards!

.

Two "I's" - Breakfast , A Meal and Subzi - A Sheet Cake Too!! :D

Two I's- Hmm.. here they go, one for Ishtu one for Idiyappam!

This is again a filling brunch, Kerala-special, Konkani-special has a variation-Shevai, would not digress and post the Konkani version someday.
Idiyappam is the name of rice noodles steamed on a Idli mould and served with either Ishtu, a nice accompaniment or with 'Sweet Coconut Milk' for kids and makes for a filling breakfast.
Idiyappam/Nool Puttu
Ingredients :
1 cup Rice flour
1 cup water
Salt to taste

Method :
Boil water and keep aside. In a wide bowl combine the salt with rice flour. Make a well in the flour, add little warm water at a time knead with spoon or fingers into a smooth dough.
Keep a chakli press, the small plate with tiny -perforations and the idli mould greased with 'coconut oil' .

Divide the dough in two parts. Push the plate with perforations facing ungreased side at bottom, dump the dough in it, close the press. Pipe the dough sometimes baking interferes! :D Press the dough in circular motion on each of the greased dent, steam for 10 minutes.

(My way - Pressure cooker steaming - Add two cups of water, put on high flame, place the idli stand in, cover the lid minus whistle/weight, watch the steady steam come out, lower the flame, watch time, 10 mins, after which put off the flame- allow a minute, then open the lid, carefully without touching or getting touched by cooker, take the hot nool puttus / idiyappams out- same way for idlis too.)

Now place these in a serving plate, add dessicated or fresh coconut over each, little sugar if you prefer sweet.

Serve it with Ishtu or Sweet Coconut Milk!

Sweet Coconut Milk

Half cup thick coconut milk mix with 2-3 tbspn chopped jaggery/ sugar, flavoured with a pinch of cardamom powder. Pour over idiyappams and enjoy!

Potato Ishtu

This is the simplest yet flavorsome curry. Stewed veggies and no oil! Mine is a only 'Potato' version-

Ingredients :

5 medium sized potatoes skinned -cubed
1 medium onion -sliced
1 inch ginger - julienned
2-3 green chilies-slitted
2 sprig fresh curry leaves
1 cup thin coconut milk* 1 cup thick coconut milk
Salt

(* I have used ready powder- Maggi Coconut Powder, directions 4 thick n thin milk behind the pack- Use fresh coconut milk if you can easily extract it for richest flavor))

Method :
Place a kadhai on low flame, pour the thin milk, add in succession- onions, green chilies, ginger, potato cubes, mix well, cover and cook for 10-15 minutes, stirring it in between. Once the potatoes are cooked, (shd hold shape -not go mushy) add salt, curry leaves. Add the thick or first milk of coconut, mix well and remove from heat source to prevent curdling.

Serve hot with Idiyappams!!

** I have no authority over authenticity of dishes, I cook and post what suits my family and pantry.

The above I watched my Mil's Mother make. My hubby and kids enjoyed it, so did I, when would *U*? :D

There are few more dishes -

Gatte Ki Subzi - Vee's Past,Present N Me- Veg Dish!
Channe ke aatey ka gatta, flavoured with curried curds!
Vee thanks for this simple tasty subzi, loved your directions to make it!


Sunita's Oilfree Chicken Curry was a hit with rice and chapatis, kids too liked it. Thanks Sunita!












Divya's - Soi Bhajjil Masolu in Chanya Gashi

Divya- tks for the 'masolu' n this recipe, made with kabooli channa- enjoyed the flavour! Made our Meal!!

This is my Whanni's (SIL's) fave - For u, dear!!

And wrap it up with this yummy TEXAN SHEET CAKE from Asha!

Asha said in her post, add some color, when I checked with my daughter, *PINK* she said!

This is the first time I made a cake, which called for cooking up the butter and water then mixing the ingredients - Interesting Isn't it?

The sponge is something to DIE FOR!!

Its moist and melt-in-the-mouth types !!

Can be had on its own!

Here a glance at the steps --

Baked @170C for 30 mins and inverted on another tray.

Iced Pinkyyyy with chopped almonds,cashews and pista in it!

(Kids do not like Walnuts hence substituted them with the nuts)








The cake cut to pieces half an hour past icing....





PLEASE HAVE A - WHITE ERR..PINK TEXAS SHEET CAKE WITH ME!!!

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