My Culinary World

(Description – In the works!)

Rava idlis March 15, 2013

Filed under: Uncategorized — PH @ 5:51 pm

Suddenly, I have been spammed with Rava idli recipes. When I was sick with the Flu, the mister made quick rava idlis from a store-bought mix that I had purchased in the Indian store. They were soft and comforting. If I were to make it from scratch, they would match with this recipe from Tarla Dalal:

http://www.tarladalal.com/Quick-Rava-Idlis-37276r

I usually dont keep fruit salt/Eno in my fridge, but the simplicity and homeliness of the recipe, and the fact that it was savored by adults and the little one alike, demand that I stock up on it. 

 

Masoor Daal with Spinach February 25, 2013

Filed under: Uncategorized — PH @ 9:50 pm

Made this Hariyali Daal by Tarla Dalal, with masoor daal and spinach.

I skipped the chillies from the paste, and used strictly spinach. I also cooked the chilli powder along with the masoor daal in the pressure cooker.

Ingredients
1 cup uncooked masoor dal (split red lentil)
2 cups greens (fenugreek leaves , spinach , coriander)
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
3/4 tsp chilli powder
salt to taste

To Be Ground Into A Paste
4 green chillies , roughly chopped
6 clove of garlic (lehsun)
1″ ginger (adrak) piece

Method
Heat the ghee in a kadhai, add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
Add the tomatoes and prepared paste and sauté on a medium flame for few seconds.
Add the cooked masoor dal and cook on a medium flame for 1 minute.
Add the greens and cook on a medium flame for 1 minute.
Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
Serve hot.

 

Thanksgiving! November 23, 2011

Filed under: Uncategorized — PH @ 3:04 pm

Ok! So I saw the entire “Thanksgiving special” program on Food Network, and here I am, bookmarking recipes that I think I may want to make for Thanksgiving. 🙂

Pumpkin Mousse (by Sandra Lee) – http://www.foodnetwork.com/recipes/sandra-lee/pumpkin-mousse-recipe/index.html

While we are still taking of Pumpkin and Pumpkin Spice, I loved these cupcakes a friend made, at work. They worked great without the frosting.

http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/

Made these mashed potatoes (minus the bacon), a couple of years back and they were a big hit! Gotto say it all over again, Booby Flay rocks! (The only other modification was adding salt while boiling the potatoes. Makes for a well seasoned dish.)

http://www.foodnetwork.com/recipes/bobby-flay/blue-corn-fried-chicken-ancho-honey-buttermilk-bacon-smashed-potatoes-recipe/index.html

Sweet potato fries, semi-home made style, with frozen sweet potato ready-to-bake fries.

http://smittenkitchen.com/2008/02/spicy-sweet-potato-wedges-plus-five-etceteras/

Also, if needed, some baked chicken fingers. Will post a recipe when I strike the perfect balance that I am looking for!

http://www.foodnetwork.com/recipes/rachael-ray/crunchy-oven-baked-chicken-toes-recipe/index.html

Happy Thanksgiving, Y’all!

 

Sweet Appam October 11, 2011

Filed under: Uncategorized — PH @ 2:22 pm

The dream run with Appams continue, thanks to Mom who gave me a non-stick Appam vessel on her last visit. Per Pooh’s suggestion, I have used it to make batata wadas. Dahi wadas are next! I can’t wait!

Back to the sweet Appam’s, though; this is one of my favorite sweet dishes, right up there next to puran polis. To give you proof, Mom’s menu for my Dohal jevan, included puran polis and these sweet appams. Here is the recipe:

Ingredients:
Rava/Semolina – 1/2 cup (1 wati)
Grated Coconut – little bit more than 1/3rd of a cup (3/4th wati)
Jaggery – little bit more than 1/3rd of a cup (3/4th wati)
Milk – 1/4th cup (enough to soak the ingredients)

Flavoring:
Two hefty pinches of grated nutmeg

Method:
1. Soak the rava, grated coconut, jaggery and milk and keep it overnight (or for 8 hours). Consistency should be like Dosa dough.
2. Add the nutmeg, just before making the appams
3. Heat the Appam vessel (set on Medium)
4. Add a big drop of ghee for each appam
5. Spoon a tablespoon, per appam into the mold
6. Cook for 3 minutes on each side (I have an electric cooktop. I think it will cook faster on gas.)

Soft and fluffy appams are ready for you to devour!

Do let me know if you try these out!

 

Thai Green Curry June 2, 2011

Filed under: Uncategorized — PH @ 5:14 pm

Ingredients:

1. Firm tofu – cut up into longitudinal pieces and sautéed on two sides for 10 mins each

2. Onion – 1 – sliced longitudinal

3. Potato – 1 – cut into wedges or cubed and microwaved for 5 minutes soaked in water

4. Mushrooms – 10 mini bella mushrooms – sliced thick and longitudinal

5. Coconut Milk – one 14 oz can

6. Thai Green Curry Paste – 1.5 tablespoons

7. Sesame Oil – 2 tablespoons

8. Sugar – 1 teaspoon

Method:

1. Pre-process the tofu as indicated and let it cool, while you slice the vegetables

2. Pour the sesame oil into a vessel. Once the oil is hot add the Thai Green Curry Paste and saute for 2 minutes

3. Add the onion and cook till it turns translucent

4. Add the coconut milk and 1.5 cups of water. Let the liquid start boiling. Add salt per taste.

5. Now add the potatoes, mushrooms and tofu and let the curry simmer for 10 mins

5. Add a teaspoon of sugar to bring out the flavor of the coconut milk

6. Garnish with cilantro and serve hot with rice.

Mmmmm …..Experience  the taste of thai curry from my favorite Thai restaurant.

 

Brioche May 13, 2011

Filed under: Uncategorized — PH @ 7:10 pm

The mister and I went for French lunch today, at the local Le Matin French bakery. Got some brioche to try for breakfast on Saturday morning. I kept hearing the name on Food Network. The loaf looks delicious, both on TV and in reality. I could not but help purchase it. It is smelling great!

Per Wikipedia:

Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs”It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

I thought this information was interesting:

http://en.wikipedia.org/wiki/Brioche

Cannot wait to try it!

 

Savory Appam May 4, 2011

Filed under: Uncategorized — PH @ 3:24 pm

A go-try-it recipe from Mom. She had not made it herself but thought it would be worth a shot for a hot delicious breakfast. Guinea pigs –  the mister and a 15 month old. And trust me, it worked!

Ingredients:

Rava – 1 waati 

Besan – 1 tablespoon

Yogurt – 1 heaped tablespoon

Ginger – 1 cm cube

Green Chilli – 1 (make a paste of the ginger and the chilli)

Cilantro – 4 – 5 sprigs

Onion – finely diced – 2 tablespoons

(Optional) – Carrot – finely shredded –  2 tablespoons

(Optional) – Green Peas – microwaved till tender – 10 – 15

Baking soda 1/4 teaspoon

Salt – to taste

Method:

1. Soak the rava, besan and yogurt overnite. Add a little water, if needed. The consistency should be thick, like porridge.

2. Mix the rest of the ingredients (excluding the baking soda) together and give it a taste test

3. Before you are ready to add the mixture to the appam-mold tava, add the baking soda.

4. Spray some Pam Spray before you spoon in a tablespoon and a half of the mixture. Coat again with Pam Spray

4. Cook for 3 mins on each side, or until it turns golden brown.

These appams were delicious with steaming ginger tea. The recipe makes about 16 appams. I guarantee you that your guinea pigs will love it. 🙂