Latest Recipes

Latest Recipes Latest Recipes http://www.gourmetindia.com Sun, 18 Sep 2011 17:22:00 +0000 5 Sweet Potato and Bengal gram Payasa http://www.gourmetindia.com/topic/1961-sweet-potato-and-bengal-gram-payasa/

Tried and tasted by Nivedita

Hi All,

Sweets!!!!!!!Sweets!!!!!I love sweets :-)

I always think and try to remove at least one sweet from my favorite list. But no way!! I love everything. I always get scared that what happens to me if I get diabetes!! There is 100% chance as it is hereditary, but that is not stopping me from eating sweets :-)

Here is one more sweet which I love to eat (I should find new word for this!!!!) The twist in this is adding sweet potato.

We call it Genasina huggi(Genasu=Sweet potato) in Kannada.

Ingredients:

Sweet Potato - 2 big

Chana dal - 1/2 cup

Jaggery - 1/4 cup

Ghee - 1 tbsp

Cardamom powder - 1/2 tsp

Salt a pinch

Poppy seeds - 1 tsp, roasted(optional)

Water to boil the chana and potato

Method:

Wash the sweet potato. Boil sweet potatoes and chana till soft. I kept both in different vessels in the cooker and gave 2 whistles. allow it to cool.

Grate the jaggery and keep it aside.

Mash the sweet potatoes and chana. Add the grated jaggery, ghee and salt.

Keep it to boil on low flame till the jaggery gets mixed.

Once its mixed, add the cardamom powder and cook for one more minute.

Add roasted poppy seeds, cook for a minute and remove from the fire.

Serve hot..

Sending it to

[color= blue;]MY[/color] event which is guest hosted by

Raks of RAKS KITCHEN

Keep Smiling, Source]]> Sun, 18 Sep 2011 17:22:00 +0000 http://www.gourmetindia.com/topic/1961-sweet-potato-and-bengal-gram-payasa/ Jalebi for ICC August http://www.gourmetindia.com/topic/1958-jalebi-for-icc-august/

Tried and tasted by Nivedita

Hi All,

Yess!! I am back into ICC after 2 months. I missed the previous 2 months. I was really stuck with many other things. When I saw this month's Indian Cooking Challenge, I was not much happy thinking that making Jalebi at home is not an easy task.

But again as it is a challenge I have to accept and do it. Again the time was my enemy. But I overcame it and here are clicks of my Jalebi.

And for some percent I was right, I could not get the perfect jalebi shape and my sugar syrup was thick.

Thinking that I will make the syrup again, I started on the second batch. But..... again I had to rush for some important work which took my whole day. When I came back my dough was sour and watery. So I had to throw the whole thing into the dustbin.

Luckily I took the clicks of first batch I prepared.

I used half the quantity from Srivalli's given quantity.

The ingredients easy to get and the method is super easy. I loved the making of Jalebis but was not happy with myself, as I could not get the proper shape. But the taste was really good. My jalebis remained crispy even the next day :-)

Ingredients:

To make the batter:

All purpose flour - 100 gm or 7/8 cup

Yoghurt - 1 cup Lime juice - 1 tsp Cornstarch - 30 gm or 1/8 cup Hot oil - 1 tbsp a large pinch of saffron color, It was not useful, I thought of adding some food color to it.

To make syrup

Sugar - 1 cup Water - Â½ cup

Oil for deep frying

For the batter,

Take all the ingredients under "to make batter". Mix all together to make it thick batter. Keep it to ferment for overnight.

Before making jalebis

take the sugar and water to make the syrup till one boil.

Keep it warm.

Heat oil in a kadai. THE OIL SHOULD BE REAL HOT.

Use the zip bags( I used milk packet). Snip off one corner(very thin hole) Fill it with the batter.

Pipe the batter into hot oil and fry till golden. Drop these into syrup for a minute or two.

Remove and serve hot.

Keep Smiling,

Source]]> Thu, 15 Sep 2011 15:41:00 +0000 http://www.gourmetindia.com/topic/1958-jalebi-for-icc-august/ Kodubale (Cripy Spicy Donuts) http://www.gourmetindia.com/topic/1951-kodubale-cripy-spicy-donuts/ KODUBALE:

Ingredients: 2 cups rice flour 1/2 cup huri kadale/bhuna chana/putnala pappulu (ground to powder) 1/2 cup grated & powdered dry coconut (dry coconut is best if you want to store the snack) 1 tbspn jeera 1 tbspn red chilli powder 1 & 1/2 tspn salt 1/4 tsp hing 3 tblspn hot oil Oil for deep frying Method of Preparation: 1. Mix all the ingredients mentioned above except oil. 2. Once all the dry ingredients are mixed well, add the hot oil and again mix well. 3. Add water and knead dough of the above ingredients. 4. Roll the dough into long cylinders of 6 inches in length and 1/2 inch diameter (apprx measurement). Picture shown below for reference.

5. Bring both the ends of the cylinder and join it. 6. Deep fry 6-7 kodubales at a time for 4 mins depending on the size of the kadai. (You have to fry them thoroughly so that it does not soft after it cools) Store this in an air tight container. Stays crispy for more than a week. Source]]> Thu, 08 Sep 2011 16:14:00 +0000 http://www.gourmetindia.com/topic/1951-kodubale-cripy-spicy-donuts/ Rave Unde (Rava Laddu) http://www.gourmetindia.com/topic/1948-rave-unde-rava-laddu/ Rave Unde (Rava Laddu):

Ingredients: 2 cups chiroti rava (very fine variety) 1/2 cup milk (warm) 1 and 1/2 cup sugar (powdered) (You can alter it as per your taste) 3 tblspns cashew and raisins (fried in ghee) 4 tblspns ghee 4 pods cardsmom (powdered) Method of preparation: 1. On medium flame fry the cashew and raisins in 2 tblspns ghee and remove. 2. In the same kadhai with the left over ghee, add another tblspn ghee and fry the rava. U need to keep stirring it continously to avoid burning.Fry till it gives out a pleasant aroma. This will take around 5-6 minutes. 3. Take this into a large mixing bowl and add cashew and raisins, powdered sugar, cardamom powder and warm milk and mix well. 4. Grease your hand and make rava laddus. This stays good for 15 days at room temperature but the stock has never lasted beyond a week at my place. Source]]> Wed, 07 Sep 2011 13:18:00 +0000 http://www.gourmetindia.com/topic/1948-rave-unde-rava-laddu/ ABSOLUTELY NO KNEAD BASIC WHITE BREAD(FOOD REMAKE) http://www.gourmetindia.com/topic/1945-absolutely-no-knead-basic-white-breadfood-remake/

Tried and tasted by Nivedita

Hi All,

HOW ARE YOU? I KNOW I AM NOT ABLE TO POST HERE REGULARLY. HOPEFULLY I WILL BE BACK TO MY REGULAR BLOGGING SOON.

THERE ARE SOME TIMES WHERE YOU DON'T GET THE THINGS YOU WANT. AND ITS VERY COMMON WITH ME.. LIVING IN A SMALL CITY, I ALWAYS FACE THIS PROBLEM OF NOT GETTING FEW COMMON INGREDIENTS ALSO.

I WAS SEARCHING FOR INSTANT DRY YEAST FROM PAST 15 DAYS. I WAS NOT GETTING TIME TO GO TO THE CITY TO SEARCH FOR IT. AS THE LAST DATE OF EVENT IS COMING NEAR, I HAD TO RUSH TO THE MARKET(15 KM AWAY) TO GET THE DRY YEAST.

AND I WAS NOT AT ALL SURE ABOUT BAKING THE BREAD. I ALWAYS THOUGHT ITS ONLY THE BAKER'S JOB.

SO WITH LOT OF HESITATION, I STARTED THE PROCESS. THINKING THAT THE END PRODUCT WILL BE NOT COME OUT GOOD, I DID NOT BOTHER TO TAKE THE PHOTOS...

BUTTTTTTTT.........

MY FIRST EVER BAKED WHITE BREAD WAS JUST PERFECT, EXACTLY OR MORE TASTIER THAN THE BAKERY PRODUCT(VERY PROUD TO SAY). IT WAS SOFT, SPONGY, WITH PERFECT TASTE OF LITTLE SWEET BREAD........ YUMMMMM. I COULD NOT STOP SEEING AT IT BEFORE I CLICKED THE PHOTOS. AND I COULD NOT WAIT TO HAVE A BITE WITH BUTTER ON IT AT NIGHT 10 o'CLOCK.

I CAN'T STOP WRITING ABOUT IT...

COMING TO THE RECIPE,

MY HUNT STARTED ON THE RECIPES IN BLOGGING WORLD. I ENDED UP WITH 3 RECIPES AND I CHOSE ONE FROM THEM, Its from Vaishali's Zestyflavors.

CLICK Gorgeous White Bread! for the original recipe.

I have followed the exact procedure only skipping the use of electric mixer.

Absolutely, I did not knead it....

AND TO BAKE I FOLLOWED THE METHOD FROM Suma Rowjee's Batter White Bread - One Easy Loaf!

READ IT IN HER OWN WORDS:

Once the dough doubles, gently deflate and transfer it to the greased loaf pan. You can oil your hands to pat the dough into shape. Cover with a greased aluminum foil and let rise again till double in volume. Its important to grease the foil or it will stick to the top of the risen dough. When you feel away the foil...aaagh!!! some part of the dough will come along with it. It happened to me..the torn loaf broke my heart :-) so I am telling you to learn from my mistake...

Ingredients:

All purpose flourhttp://www.assoc-amazon.com/e/ir?t=addzestoyouco-20&l=btl&camp=213689&creative=392969&o=1&a=B000ED7M3Q - 3cups(sieved and measured, this is from Suma's recipe)

Warm Water - 1 Cup Sugarhttp://www.assoc-amazon.com/e/ir?t=addzestoyouco-20&l=btl&camp=213689&creative=392969&o=1&a=B0019MWNX0 - 1/3 Cup Active Dry Yeast - 2.5 Tsp Salt - 1/4 Tsp Oil - 2 Tbsp Warm Milk - 2 Tbsp

Method: 1. In a bowl, mix yeast and sugar in 1 Cup of Warm Water. Allow it to proof atleast 10 minutes. It will become frothy.2. Now add Oil, Warm Milk and Salt. Mix well. Keep it for few minutes.3. Take the flour in a big wide vessel. Add the yeast mix and start kneading it. Knead till you get soft dough.4. Place dough in a well oiled bowl. Cover with a damp cloth. Allow to rise until it is doubled, about 1 hour. I kept it for one hour.5. Take the dough and Punch it down. Knead for a few minutes and shape into loaf and place into well oiled 9x5 inch loaf pan. 6.Allow to rise for 45 more minutes, or until dough has risen 1 inch above.7.Bake at 175degree C for 35 minutes. 8. Once the bread is done, take it out from the pan. Brush some butter on the top (It gives a nice glaze) and let it cool on wire rack completely.

I have copied the exact recipe from Vaishali.

I can't wait for my kids to get up in the morning and have this bread for the breakfast :-)))))

Sending this to Shama's event

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS EVENT

which is started by ME

Keep Smiling,

Source]]> Wed, 31 Aug 2011 18:49:00 +0000 http://www.gourmetindia.com/topic/1945-absolutely-no-knead-basic-white-breadfood-remake/ MINI IDLY TIKKA http://www.gourmetindia.com/topic/1935-mini-idly-tikka/

Tried and tasted by Nivedita

Hi All,

When it comes to breakfast we all in the family are 100% South Indians. We all love idly, dosa, paddu, uttappam, upma, wada.... the list goes on. We enjoy even the Parathas, Puri, but my both the kids love to have idly and dosa for breakfast on alternative days.

Here one more type of idly which is perfect for all the kids, from 1 year baby till the teenage.

Today morning when I was making idly, it just flashed in my mind to try these.

But after making and taking the photos, now when I came to post this recipe, I thought of searching for the idly tikka on google and I got it :-), so There are many like minded of like thinking people in the world. The idly tikka is not new(as I first thought with so much proud that its my original recipe) but the method and ingredients are different.

Here goes my recipe

Ingredients:

Mini idly -12

Carrot - 1 small cut into circles

Potato - 1 small cut into circles

Tomato Ketchup - 1 tsp for each tikka

Sambhar - 1 tbsp for each tikka

Coconut Chutney - 1tbsp for each tikka

Click Idly, Sambhar and Chutney for the recipe.

Ghee or butter to roast the tikkas

Tooth pick - 4 for making 3 tikkas

Method:

Bake the carrot and potatoes in M/W for 3 minutes. Sprinkle some salt on it evenly.Keep it aside.

Take one tooth pick. Arrange the potato, idly, carrot for three times or till the tooth pick is covered.

Repeat for other tikkas.

Heat tawa, spread the butter or ghee. When hot, keep the ready tikka on tawa and roast on all the side till brown.

Transfer the tikkas on serving plate.

Spread one tbsp of either the chutney or ketchup or sambhar and serve immediately.

Keep Smiling,

Source]]> Fri, 19 Aug 2011 12:31:00 +0000 http://www.gourmetindia.com/topic/1935-mini-idly-tikka/ Til Ladoo(Sesame Seeds ladoo) http://www.gourmetindia.com/topic/1926-til-ladoosesame-seeds-ladoo/

Tried and tasted by Nivedita

Hi All,

As I said in earlier post, many recipes are common in whole India. Ladoo is one more recipe which is prepared everywhere. This til ladoo is the must food to make during Nagapanchami in North Karnataka.

Gujarat menu also has til ladoo in sweet section so here is my recipe for the same.

Til or Sesame seeds - 500 gm

Roast the sesame seeds on a low heat. Allow it cool and keep aside.

To make jaggery syrup, we need

Jaggery - same as Til(Measure in a cup, and take the same amount of jaggery)

Salt - a pinch

Water -1/4 cup or less

Ghee - 1 tbsp

Click Here to make the Jaggery syrup. But boil the syrup for few more minutes to make the syrup more thick.

Other ingredients:

Dalia powder - 1/4 cup

Dry coconut - 1/4 cup, grated

Nutmeg and cardamom powder 1 tsp

Take the sesame seeds in a big and wide plate.

Add dry coconut, Nut Meg powder and dalia powder to it. Mix it well and keep it ready.

Now you should be quick:

Put this syrup to the Sesame seeds plate. Spread it slowly so that the the sesame seeds gets the syrup evenly.

Now take a small quantity and make balls by mildly pressing with both the palms to give proper ball shape.

This will make around 30 ladoos.

Keep it to cool for sometime. Store it in a jar or box.

Sending these to

Announcing the Celebrate Sweets Event

focusing on "Gujarati Sweets"

(Which is started by ME)

Keep Smiling,

Source]]> Thu, 04 Aug 2011 17:37:00 +0000 http://www.gourmetindia.com/topic/1926-til-ladoosesame-seeds-ladoo/ Sweet Potato Puran Poli http://www.gourmetindia.com/topic/1923-sweet-potato-puran-poli/

Tried and tasted by Nivedita

Hi All,

The Shravan Month has started and the sweets are here:-), I love sweets..

One more delicious sweet from Gujarat. As per my knowledge, puranpoli is very common in all the parts of India. But when I was browsing for Gujarati sweets, I saw this sweet in all the sites I visited. Then I thought of making the puran poli with sweet potatoes. And they were yumm.

Here is the recipe.

Ingredients:

For Stuffing

Sweet potatoes - 3 to 4

Jaggery - as per the quantity you get from mashed potatoes

Salt a pinch

Cardamom powder - 1/4 tsp

For the cover or poli

Wheat flour - 1/2 cup

Maida or APF - 1/4 cup

Oil - 1 tbsp

Salt - a pinch

Water to make the dough

Oil to shallow fry the poli.

Method:

Take the flours, oil and salt in a plate or a bowl. Add water to make soft dough. Keep it aside for half an hour.

Boil the sweet potatoes and allow to cool.

Grate the jaggery and keep.

Mash the boiled potatoes. Add the jaggery, salt and cardamom powder. Mix well. Divide into equal small size balls.

Take the ready dough, divide it into tiny balls.(half the size of normal small lemon)

Take dough ball and roll into a small puri.

Take the potato ball and keep in the middle. Cover it and make the stuffed ball ready.

Use oil to roll into small puran poli.

Heat tawa and roast the poli on both the sides till golden color.

Serve hot with ghee, pickle and fried dry stuffed chillies...

sending it to..

Announcing the Celebrate Sweets Event

focusing on "Gujarati Sweets"

(Which is started by ME)

Keep Smiling,

Source]]> Wed, 03 Aug 2011 18:57:00 +0000 http://www.gourmetindia.com/topic/1923-sweet-potato-puran-poli/ Microwave 2 minute wonder cake with oats and nuts http://www.gourmetindia.com/topic/1920-microwave-2-minute-wonder-cake-with-oats-and-nuts/

Tried and tasted by Nivedita

Hi All,

I am really sorry for not posting since many days. I got stuck with many things and was not in position to write for a blog.

Coming to the recipe,

This 2 minute wonder cake is a real wonder cake which is ready in exactly 2 minutes(plus 5 minutes for ingredients) and perfect for the evening snack for kids with a glass of milk.

First time I tried this Microwave Chocolate Cake and it was just superb.

This time (promoted from Beginner to middle lever baker!!!) I thought of adding something else to this and try.

Here is the recipe

Ingredients:

APF OR MAIDA- 1 tbsp

Wheat flour - 2 tbsp

Oats - - 1 tbsp

Sugar - 4 tbsp

Unsweetened Cocoa powder - 2 tbsp

Egg - 1

Milk - 3 tbsp

Oil - 3 tbsp

Baking Powder - 1 pinch

Vanilla Essence - 1 tsp

Chopped nuts - 1 tbsp(I used almonds and walnuts)

Choco chips- 1 tbsp

Method:

Sieve the APF, Cocoa powder and baking powder in a plate.

Mix egg, milk, oil, Essence and sugar in a bowl.

Add the sieved flour and mix well till everything gets mixed and you will get one flow batter.

Add the nuts.

It takes 2 to 3 minutes.

(Mix well with egg beater or with a fork.(don't use blender))

Grease a mug or any Microwave safe bowl and dust it with APF. Pour the batter into it.

I used the rectangle box.

Microwave on full(I have 800 power) for ONE minute.

Take it out and add the chopped chips without touching or disturbing the cake.

Microwave exactly for ONE MORE MINUTE.

Let it stand in the M/W for few minutes

your yummy, healthy cake is ready to serve.

This is my last minute entry to

whose brain child is Pari and this time its guest hosted by Harini

"Only - Baked" ~ Event Announcement

Keep Smiling,

Source]]> Sun, 31 Jul 2011 18:39:00 +0000 http://www.gourmetindia.com/topic/1920-microwave-2-minute-wonder-cake-with-oats-and-nuts/ Perfect Basmati Rice Every Time.... http://www.gourmetindia.com/topic/1899-perfect-basmati-rice-every-time/
It is necessary to use a heavy saucepan with a close-fitting lid and, if the flame under the saucepan cannot be turned down low enough, put a special metal diffusion plate under the saucepan where indicated in the following recipe.

INGREDIENTS

Basmati rice
a tiny,tiny amount of salt
water

I cup to measure. The size of the cup doesn't matter so long as the same cup (or mug) is used for measuring both the rice and the water. Please be precise in measuring carefully. You must fill the cup to the same level for both rice and water.

METHOD

(feeds two or three people I guess)

Measure 2 cups of Basmati rice into a bowl and boil some water. Pour the boiling water onto the rice and stir it around until starch comes out. Now pour cold water over the rice, stirring all the while.
Keep rinsing the rice until water runs clear.

Take the heavy saucepan and put it on the heat source. Now measure out and pour in two cups of hot water and sprinkle in the TINY amount of salt (if desired). Bring the water to the boil and immediately throw in the two cups of rice. Bring the water and rice back to the boil and when a rolling boil is achieved, time and cook this for only TWO minutes. Immediately slip the heat diffuser under the saucepan, turn down the heat to lowest and clap the saucepan lid onto the saucepan.
Now it is essential that you do not lift the lid for 20 minutes, don't even be tempted to do so. Leave it there and wait. After 20 minutes take off the lid and put small chunks of butter on top of the rice (which is perfectly cooked) (no water apparent) but don't stir it yet. Put the lid on the saucepan again and wait for 10 minutes. By this time the butter will have melted and you can now stir the butter into the rice.
It is now ready to eat.

If you want to feed more people then just measure the same amount of rice and water as described above. You may need a larger saucepan of course.]]> Wed, 20 Jul 2011 22:19:18 +0000 http://www.gourmetindia.com/topic/1899-perfect-basmati-rice-every-time/