Steamed Rice balls in Coconut Sauce / Pal Kozhukattai

This was the 4th challenge of the SNC group and Tamil had put up for us this mysterious dish. 🙂 Thanks Divya for the group and its challenging recipes.

For feb here are the challengers:

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo click here
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai  click here

Since I am from the north team I made the Pal Kozhukattai and the pati ate it like it was popcorn. He is more fond of coconut. I dont like it that much but I do use it often while cooking.

Here is Tamil’s version and recipe with a pictorial tutorial.

You shall need: [I halved the recipe]

1.5 Cups…. Rice Flour
1 tablespoon… Maida
2 Cup…. Milk
1 1/2 Cups… Water
 1 Cup … Coconut Milk
1/2 Cup.. Sugar
1/4 teaspoon… Cardamom Powder
2 tbsp… Coconut flakes
Salt a pinch
Oil to grease the palms.
Equipment:
  • Steamer
  • Trays to steam rice balls
  • A large pot/sauce pan

Method:

  1. Boil 1 1/2 cup of water, teaspoon of oil with Salt. Reduce the flame and add the flours and mix well with spoon. Switch off the flame and leave it for 3-5 mins. Apply oil on your hand and mix the dough well.
  2. Make a Soft Dough.
  3. Grease the palms with oil and make small balls from the dough.
  4. Keep in the oiled steamer tray and steam for about 10-12 min.
  5. In a sauce pan, heat the milk. Add sugar and stir until mized.
  6. Lower the steamed balls and let them cook until they float. Cook on a medium flame [This should take about 15 min]
  7. Once they float, add the coconut milk and the flakes.
  8. Cook until the sauce thickens.
  9. Once done, you may garnish with dry fruits if you desire.
  10. Serve warm or cold.
Steamed rice balls
Steamed rice balls
Finished product with cardamom powder
Finished product with cardamom powder

Cheers,

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Khakra- Crispy flat bread

For this month’s Daring Kitchen challenge, Sarah gave us crispy crackers and flatbreads as a challenge.

Everybody loves Khakras. Period.

Gujju Food 101

Well Still in case if you are wondering what are these? These are stunning thin flatbreads made with a host of flavours. I have heard some really wicked ones too like paani poori flavor, jal jeera flavor etc. However I made it with chaat masala, paprika powder, black sesame seeds and poppy seeds.

They are generally made on a griddle but I used a combination of a flat griddle and the oven.

You shall need:

For the dough- [Makes about 12-14]

1 cup… Whole wheat flour

1 tsp… Salt

1 tbsp… Refined oil

Water

For the khakra-

Whole wheat dough to roll the bread

1 tbsp… Sesame Seeds

1 tbsp.. Poppy seeds

1/2 tsp… paprika powder

1/2 tsp… Chaat masala

Oil

You shall also need:

A flat griddle

A kitchen towel

A flat spoon

Rolling pin and wooden board

Baking tray [optional]

Method:

  • Mix all the ingredients  for the dough and make a semi soft-tough dough out if it.
  • Apply 1 tsp oil on the dough’s surface and let it sit for about 20 min at room temperature.
  • Make 12-14 balls out of it.
  • Using the flour, Roll it out very thin almost to a translucent stage. [It is better if they are round….however for aesthetic purpose only]
  • Pre heat the oven to 200 C.
  • heat the griddle and reduce the flame to the lowest level possible.
  • Put the rolled bread on it.
  • Turn to other side once bubbles appear.
  • Put about 2-3 drops of oil on each side and flatten it [Dont let bubbles form] using the flat spoon.
  • Use the kitchen towel to press the khakra and keep it flattened.
  • Once it is partially cooked, put it on a baking tray and bake for 4-5 min. [This is an optional step, you may finish it on the griddle too]
  • For the spiced version, once the bread is rolled, put the spices and roll the pin on it once more to let them stick to it.

Things to remember:

  1. Make sure to roll the dough as thin as you can.
  2. The heat on the griddle should not be too high.
  3. Be careful while using the tea towel to press the bread.
  4. Store in a air tight container.
  5. You may alternatively add the spices and leafy veggies that you like to the dough and roll out the bread. Commonly used variations are cutty powder, jal jeera, salt and paprika, cumin seeds and salt, fenugreek leaves etc.
  6. It might take a little time to get used to it, but it is really fun to make and then get to taste the glorious khakra.
  7. Serving suggestion- Flavored oil or pickle or chutney or with topping on your choice.
On the Griddle
On the Griddle
Flavors
Flavors
The crisp goodness
The crisp goodness

 

Cheers,

Last 2 days for the event 🙂

Thou Shalt Cook!!

This blog has almost been the center of my life for a year now. On 31st Jan, it shall turn a year old. I am really proud of what I have achieved with this blog.

It has been one hell of a ride.

I would love the share this joy with you through a Blogoversary Event.

blogoversary

What- Signature Recipes [One recipe per blog/person] Please do write about the history of the recipe. How it became your signature recipe.

Who can participate- Everyone who would love to share their beloved recipe. [However only Indian Postal Codes shall be eligible for giveaway]

When- Jan 21, 2012 to Feb 28, 2012

Other details-

  • You must cook the dish and post a picture of the same on the blog along with the recipe.
  • No Archived entries shall be entertained.
  • The recipe can be of any cuisine and follow any method of cooking.
  • Multiple entries…

View original post 50 more words

Sambusac

For Day 3 of Cooking with alphabets [BM#25] , I tried this Jewish-Iraqi delight. It is basically a bread dough samosa. Usually it is filled with chick peas or  meats. I made the filling with peanuts and Peas.

Blogging Marathon page for the other Blogging Marathoners doing BM#25

You shall need [Makes about 8 pieces]

For the Dough-

1.5 cup…. All purpose Flour/Maida

1.5 tsp… Active Dry yeast

5 tbsp… Warm milk

a pinch of sugar

1 tsp… Fennel seeds

1 tsp… Khus Khus seeds [Poppy seeds]

1.5 tsp… Salt

2 tbsp… Oil

water to make the dough

For the Filling-

2 tbsp… Oil

1 cup… Boiled Peas

1.. Medium onion [chopped finely]

1…green chilly

1 tsp.. Turmeric powder

1.5 tsp… Corriander powder

1 tsp… Cumin powder

Salt

1/2 tsp… Red chilly powder

1/2 cup… Roasted peanuts [crushed coarsely]

1 tbsp… Sesame seeds

1/2 tsp… Amchur powder [Dry mango powder]

Oil to fry

Method:

  • Put the yeast in the warm milk with the sugar and let it stand for 10 min.
  • In a bowl, mix the flour, salt, seeds and oil.
  • Now add the yeast and milk mix and make a soft dough out of it with the help of water.
  • Massage the dough well for about 5-7 min and then oil the top portion of the dough before putting it in a warm place to rise.
  • It should almost double in size in about an hour.
  • In the meanwhile, to make the filling, in a wok heat the oil.
  • Add onions and green chillies.
  • Fry them well till they are nice and golden.
  • Add the peas, salt, red chilly powder, cumin powder, corriander powder and turmeric powder.
  • Mix well.
  • Now add the sesame seeds, amchur powder and peanuts.
  • Mix well until the peas are well coated with the masala.
  • Take it out in a dish and let it cook completely.
The filling
The filling
  • Once the dough has doubled, punch it down and make 8-10 same size balls out of it.

Dough-s

  • Roll them one by one in a circle and add some filling in the center.
  • Fold the dough circle in a semi circle and punch the sides of the Sambusac with a fork.
Ready to Fry
Ready to Fry
  • Repeat for others.
  • Heat oil in a wok, reduce the flame to medium-low when the oil has smoked.
  • Add the sambusac’s two at a time or as many as you are comfortable and fry until golden brown.
  • Do not add them in HOT oil as the dough shall not be cooked properly.
Finished product
Finished product
Ready to dig in
Ready to dig in

Cheers,

Sending this to:

Favorite recipes non indian at Ghar ka khana

at Simply Tadka

at Simply Sensational Food

at Cook’s Joy

Untitled-1 at Nivedhanams which is a brain child of Nupur

at Sumee’s Culinary Bite

at Food Corner

Nutella Peanut Butter Mug Cake

For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with “N”.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

I made this magical wonder to quench a 9pm “I want some cake” desire. This is only the 2nd time that I tried this and I am fan of the mug cakes now. First one I did was this.

You shall need: [Feeds 1]

4 tbsp… Maida/All Purpose Flour

1/2 tbsp… cocoa powder

2.5 tbsp… Granulated Sugar

1 tbsp… Chunky Peanut butter

1 tbsp… Nutella

1…small egg [optional]

4 tbsp… Oil [I used Hudson canola oil]

a tiny pinch of baking powder

A big mug, fork and spoon.

Method:

  • In the mug, add all the dry ingredients and mix well using a fork.
  • Now add the egg, mix well.
  • Add the nutella, oil and peanut butter.
  • Mix properly and when done, wipe the mug to leave a clan baking surface.
  • The mug must be big enough to accommodate the cake when it is baked.
  • Put it in the microwave for 1 min 30 sec on a full microwave level [100% in onida M/W’s]
  • Let it stay in the microwave for 30 sec.
  • Take it out and feel the sponge with a toothpick/finger.
  • Put again for 30 seconds if need be.
  • Devour with a scoop of ice cream or without it.

mug cake 3

PS- The mug cake shall turn out great even without egg.

Cheers,

Sending this to:

Favorite recipes non indian at Ghar ka khana

at Simply Tadka

at Simply Sensational Food

at Cook’s Joy

Untitled-1 at Nivedhanams which is a brain child of Nupur

at Sumee’s Culinary Bite

at Food Corner

Gnocchi- Eggless version

For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with “G”

I have always been amazed to see people make gnocchi flawlessly. I really never thought it is so easy to make. Trust me you can make it even if you dont have the

Potato Ricer

or

Moulie

I made a chunky roasted tomato and rosemary sauce to go with it. It was perfect for supper.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

You shall need: [Feeds 1]

For the Gnocchi-

2… Medium Potatoes [Boiled in salted water and peeled]

2-3 tbsp plus more for dusting… All purpose flour/maida

Salt

Mixed herbs

1 tsp… Crushed pepper

Water

For the sauce:

1… Large tomato

1/2 tbsp… Rosemary [Dried]

2 tbsp… Tomato puree

Parmesan cheese [As much as you enjoy in your dish] – optional

Salt and pepper

1 tbsp+1 tbsp…. Oil/butter

Method:

  • Cut and de seed the tomatoes. Mix them with a little rosemary, salt and pepper. Place in a pre heated oven at 180C for 45 min.
Tomatoes going in the oven
Tomatoes going in the oven
  • Let the potatoes sit out for sometime. We need them to lose as much moisture as possible.
  • Using a fork, mash it well in a bowl.
  • Add salt and mixed herbs.
  • Take it out on a wooden board and add 1 tbsp flour at a time and massage it in the potatoes well.
  • Add flour until you get a pliable dough out of it.
Dough
Dough
  • Once done, make 3/4 inch thick ropes out of it and cut in bite size pieces.

gnoicci2

  • Roll these pieces one by one over an inverted fork, against the twines, to get the ridges.

gnoicci3

  • Boil some water in a pan and lower the dumplings.

gnoicci4

  • Once they are done, they shall float on the water.
  • Take them out using a slotted spoon.

gnoicci8

  • Once the tomatoes are done, take them out and remove the peel of the tomatoes.

gnoicci6

  • Cut them roughly and keep aside.
  • In a pan, melt butter or heat the oil. Add the gnocci and stir for a few sec.
  • Add the tomatoes and the puree.
  • Season to your taste.

gnoicci7

  • Sprinkle the cheese and devour with glory.

gnoicci9

Cheers,

Sending this to:

Favorite recipes non indian at Ghar ka khana

at Simply Tadka

at Simply Sensational Food

at Cook’s Joy

Untitled-1 at Nivedhanams which is a brain child of Nupur

at Divya’s Culinary Journey

at Sumee’s Culinary Bite

at Food Corner

Beyond the URL – Rajani

Rajani is one of the few food bloggers I know who use wordpress 😛 Well trust me this was the first reason why I got glued to her blog. She blogs here.

beyond-the-url

Rajani is from Chennai and she thrives on her experimental kitchen. The lab experiments are not only reserved for the Husband and kid, they are very well shared on her blog as well.  She loves to remove redundant steps and make food the easier way. Aaah don’t we all love the sound of that 😉

Read more about her:

  • Who is the person behind the blog? Tell us something about yourself.

Hi! I am Rajani, the face behind the space: My Kitchen Trials.

I am from Trivandrum, Kerala, now settled in Chennai. I have a 6 year old son and my hubby to try my cooking trials on :-). I quit working some 6-7 years back to enjoy parenting and I am now a full time home maker.

  • Take us through your blog journey.

When my son was born, I used to send my friends and family a monthly online album with captions to show how he was doing. At that age, there was something new happening every day. So hubby kept mentioning about starting a blog, to keep track of our lives and of our child’s activities.

I started baking too around the same time. Considering the fact that I am quite lazy, photographic evidence was required to convince everyone (myself included) that I really was baking something. Soon an interest in food photography developed. And slowly I decided to keep the focus of the blog in food, with kid and our life in background.

And I started it on a very mundane morning, almost two years ago.

  • Share the most proud moment as a blogger.

The friends I have made through my blog, make me proud. The fact that people take time out of their lives to visit my space, make me proud.

 I am proud to have made croissants and Povitica from scratch. And the stuffed naan. And a whole lot of other recipes too…..I would never have tried my hand at a lot of recipes if it were not for the blog and the blogging community.

 ‘Beyond the URL’ also makes me proud. I never thought someone would be interested in featuring me or my little space somewhere! Thanks Pallavi for the opportunity.

  • What are your tips to keep a blog worthy of its followers?

Just be yourself and enjoy what you do. That’s all you can do from your side. It’s up to the world whether they want to follow you or not :-)!

  • What are your other interests that keep you sane?

Internet, Cook books, Books, Kid, Friends, Blogging, Walking in the park….Enjoying life and taking every day as it comes is what keeps you sane. I am trying my level best to do that!

  • What kind of food the family appreciates? Does it affect the content on the blog?

My husband likes to try new things, as long as it is tasty. My kid doesn’t like anything, as long as it is food!

Initially, I used to cook exotic items for the blog and feed the family. When the weighing scale started screaming at me, I slowed down and started working the other way around – Cook for the family and then feed the blog! So now, it is mostly everyday normal food that is featured in the blog with something new and exotic thrown in now and then.

Everyone is happy this way 🙂

  • How do you promote your blog?

I participate in some blogging events and in Valli’s Blogging Marathon regularly. Blogging Marathon is a vibrant community of active bloggers and I enjoy being a part of it. At the moment, I don’t do any other promotion of the blog.

  • List out your top 5 favourite blogs that you love to follow [Should include 2 Indian Bloggers]

My Diverse Kitchen

Joy of Baking

Passionate About Baking

Edible Garden

Sites like Food Gawker and Taste Spotting

  • Do you sometimes feel that you will not be able to blog after “X” Years/months? If yes, how do you deal with it?

I started the blog as a one year project. At the end of it, I decided to extend for another year. Now that two years are over, I am thinking of one more year extension.

 What I am trying to say is, I will keep doing this as long as I enjoy it and I am regular with the posts. If it gets boring at some point, I would take it as a hint to move on and let go.

  •  Final Question on personal effects:

 Favourite cuisineSouth Indian, Kerala – specifically 🙂

TV ShowF.R.I.E.N.D.S., Seinfeld (Did I mention that there is no TV at home for the past 6 years? So, these are favourites from the past.)

BookHarry Potter Series, James Herriot’s Books, The Hobbit, The Lord of the Rings, Gone With The Wind, Bartimaeus Trilogy, Cookery Books 😉

BeverageWater

RestaurantAny place where they serve good food with a smile in the face

BirthdayMarch 18, 1978 (Now, did that scare anyone :)?)

FilmAnything animated, Movie adaptations of my favourite books

Music genreMelodious songs- no language bar, from any timeframe.

GadgetiPad, mainly.

My purse must haveA 500/- rupee note as a backup. And I carry a wallet.

One habit I am proud ofI try to keep the house tidy as far as possible. When the space around you is clutter free, your mind is also clutter free.

rajani
Wishing you beautiful time ahead with your experiments and family.

Cheers,

 

Vayda/Sprouts Gujju style

One of the things that my fridge always has is a bag or two of sprouts. The pati loves them. And trust me the gujju way of making it takes hardly 5 min.

Gujju Food 101

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

You shall need: [Feeds 2]

200 gms…. Sprouts of your choice [I used green gram or Moong dal sprouts]

Salt to taste

1 tsp… Oil

1… Green chilly [Slit on the middle]

1/2 tsp… Jeera

A pinch of turmeric

Dash of red chilly powder [As much as you can take]

Squirt of half a lemon

1/8th cup…water

Method:

  • In a pressure cooker, heat the oil.
  • Add the jeera and green chilly powder.
  • Add the washed sprouts and toss in the masalas as you like them.
  • Add the water and let it cook upto 4 whistles on a full flame.
  • When the steam settles, open the cooker and reduce the water, if any.
  • Serve with a squirt of lime/lemon.
  • It can also be had with chapati/bhakri.
vayda2
Served for breakfast with Water melon and Methi ni bhaji na bhajiya

 

vayda

Cheers,

Aalu Snack Toast

Snack toast is something I have grown up with. For some reason I have not made it for years now. Yesterday I just remembered how easy it was to stuff bread up with the veggies of your choice, cooked the way you like or even left overs and make this yummy goodness.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

Snack toaster looks like this. People also call it sandwich maker.

The Modern version

The traditional one. We put this on the flame and cook until the sandwich is nice and crisp

I made a potato-cheese snack toast.

You shall need [Makes 8 sandwiches]

3… Medium size potatoes [Boiled and diced]

1 tbsp… Oil [I used Hudson Canola Oil]

1…green chilly [chopped]

1/2 tsp… Jeera

1/2 tsp…  turmeric powder

Salt to taste

Chilly powder to taste

Butter [Room temperature]

Cheese Slices/ grated cheese

Method:

  • In a pan, heat the oil and add the green chillies.
  • Now add the jeera.
  • Add the potatoes and all other masalas.
  • Cook until the potatoes are covered with the masala and have taken the flavour [Cook on low-medium flame]
  • Once done, let it cook for a bit.
  • Heat your snack toast maker.
  • Add small-ish dollop of butter.
  • On a bread slice, spread some of the potatoes and put some cheese.
  • Cover with the 2nd slice.
  • Now put the sandwich in the maker and put small dollops of butter on them.
  • Close the sandwich maker and let it cook until nice and crisp.
  • Serve with green chutney or ketchup.

I got to hear about Canola oil recently when the company was gracious enough to send me a sample to cook with. I have used it in almost all cooking styles i.e. grilling, baking, stir fry, tempering. The oil has a higher smoking point and is flavorless. Also I noticed that I needed to use very less of it than the usual sunflower oil that I was using. The product claims to be “Lowest saturated “bad” fats and very high monounsaturated “good” fats, along with high Omega-3 content, have made Canola oil the world’s leading new heart-care oil.”

Long term benefits shall be discovered with time. However I shall use it in the near future sometime. [The views mentioned about the product are blogger’s own. This is not a paid review.]

Cheers,

Matar Masala

Well I might have joined this group of food blogging enthusiasts very late but I am fortunate to be a part of the BM#25 which is a landmark of its own. A lot ladies took a trip to Ahmedabad and spent a couple of days  giving, receiving and learning. I could not be  a part of it but I am glad to be cooking for this month’s theme. I am a day late but what the heck. I made it 🙂 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

This is a really quick fix when I run out of most of the veggies. I always have a bag of peas in the freezer. Since we are getting fresh ones right now, I am freezing the “real” deal right out of the shell. Pati and I love peas in all forms.

I made this curried peas to be devoured with toast/bhakri/poori one morning and we were set till afternoon.

It needs very basic ingredients actually. 🙂

You shall need: [Feeds 2]

1 cup… Shelled, washed and boiled peas

2 tbsp… Curd

1 tbsp… Tomato puree

Salt

1/2 tsp… Jeera/cumin seeds

1/2 tbsp…Oil

1.. green chilly [Slit in the center]

Pinch of turmeric

Red chilly powder to taste

1/2 tsp.. Dhaniya powder

1/8th cup… Water

Method:

  • Let the oil heat in a pan. Add jeera and let it splutter.
  • Add the green chilly and tomato puree.
  • Add the masalas i.e. salt, dhaniya powder and red chilly powder.
  • Now add the peas and water.
  • Let them bubble.
  • Add the curd while the flame is low.
  • Cook until all the peas are coated with the masala.
  • Serve warm with toast/bhakri/paratha/pooris.

peas masala

Cheers