Friday, January 31, 2014
Keema hari piyaz
Keema hari piyaz
Ingredients
- Chicken mince coarsely crushed ½ kg
- Tomatoes 2
- Onion 2 slice
- Green onion chopped 1 cup
- Oil ½ cup
- Ginger sliced 1 tbsp
- Green chilies 2 chopped
- Coriander leaves 2 tbsp
- Kasori methi 1 tsp
- Coriander powder 1 tsp
- Black pepper ½ tsp
- Chili powder ¾ tsp
- Crushed red pepper 1 tsp
- Turmeric ½ tsp
- Salt 1 tsp
- Cumin seeds 1 tsp
- Allspice ½ tsp
- Crushed brown onion 1 tbsp
Method
- Heat oil add onion, fry till light golden, add ginger garlic paste with mince, fry well, add salt, coriander powder, black pepper, chili powder, crushed red pepper and turmeric with chopped tomatoes, brown onion grinded, fry well till oil comes on top, add in spring onions, green chilies, sliced ginger, allspice, coriander chopped.
Scalloped Potatoes Vegan Dairy Free
Creamy vegan scalloped potatoes...
On a whim and out of nowhere (and at 2:54 AM, I'll have you know) I began conjuring images of creamy scalloped potatoes. Odd for someone who must avoid cheese and cream and butter and who- most days- is reconciled to her cheese-free life with a shrugging Lebowski-Zen
detachment they write books about. Not to mention, it's been (literally) over a decade since I made this retro recipe, cream or no cream. Alas, I simply couldn't get the idea out of my sleepy Ewan McGregor
-esque spiky head. The vegan scalloped potato challenge bit me. And refused to let go.
To make my pre-dawn vision a reality this classic recipe would need some serious tweaking. I mean, it's not just cheese you have to replace (and I'm no fan of plastic vegan cheeses, let me tell you). There is cream. And sweet moo-cow butter. Three key ingredients that make this comfy dish so melt-in-your-mouth delicious. Lucky for me I happened to have some dairy-free cream sauce left over from a vegan pasta I had tossed together the night before. A thick and silky hemp based sauce featuring artichokes and wine.
Accident? Destiny? Or simply the collective unconscious zeroing in on post-midnight potato cravings when your serotonin is dropping so fast your heart beat skips and triggers a hot flash?
You decide.
Read more + get the recipe >>
Singapore Venison Satay
*Wed like to announce that we added a "Print" button at the bottom of every post, close to the footer -- courtesy of Print Friendly. This will allow you to easily print our recipes with or without photos. You can also save our recipes in PDF.
Servings: 2
Prep Time: 3 1/2 hours
Cooking Time: 15 minutes
Ingredients:
- 1 lb. venison tenderloin
Marinade
- 3 tbs. light brown sugar
- 1 tbs. ground coriander
- 1 tbs. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 3 tbs. fish sauce
- 2 tbs. vegetable oil
Singapore Cucumber Relish
- 2 Persian cucumbers (or 1 regular cucumber)
- 1 small shallot
- 1 small birds eye chili pepper, seeded and minced (or red pepper flakes), or to taste
- 2 tbs. rice vinegar
- 1 tbs. sugar, plus more if needed
- kosher/sea salt and freshly ground black pepper, to taste
Singapore Peanut Sauce
- 5 tbs. vegetable oil, divided
- 5 cloves of garlic, 2 minced and 3 thinly sliced
- 1 shallot, minced
- 2 strips of lemon zest, minced (or if you can get it, 1 stalk of lemongrass)
- 1 tbs. of minced dried shrimp
- 1 tbs. of minced dried shrimp
- 1 to 3 small hot chiles, seeded and minced (or red pepper flakes)
- 3/4 cup of peanut butter
- 1 cup of unsweetened coconut milk
- 2 tbs. sugar
- 2 tbs. soy sauce
- juice of 1 lime, or to taste
- 2 tbs. of cilantro, finely chopped
- salt and freshly ground black pepper, to taste
- bamboo skewers, soaked in water
- serve with white rice
1. Remove all fat and silver skin from venison tenderloin. This is the money cut.
2. In a medium bowl, combine venison with all marinade ingredients. Mix well. Marinate for at least 3 hours. Store in the fridge. During the last hour, take out of the fridge so the meat can come to room temperature.
1. In a bowl, combine 3/4 cup of peanut butter, 1 cup of coconut milk, 2 tbs. sugar, 2 tbs. soy sauce, lime juice and 3/4 cup of water. Set aside.
2. In a small bowl, combine 2 tbs. minced garlic, 1 minced shallot, minced lemon zest (or lemongrass), minced chiles and minced dried shrimp.
This is what dried shrimp looks like. It comes in those little Mexican spice packets found at most American grocery stores.
3. Over medium high heat, heat 2 tbs. vegetable oil in a wok or saucepan. Fry the dry ingredients (shallot, garlic, etc.) until fragrant and lightly browned, about 30 seconds.
4. Then add the wet ingredients (peanut butter, coconut milk, etc.). Lower heat and simmer for 5-8 minutes, or until thickened. It should be like the consistency of a thick gravy. Do not turn it into paste.
Once thickened, stir in freshly chopped cilantro. Remove from heat.
5. In a small saucepan, heat remaining 3 tbs. of vegetable oil over medium heat. Fry sliced garlic until just beginning to turn brown. As you can see, we went a little too far. Be careful not to burn because it will make your sauce bitter. Drain on paper towels.
We decided to use Persian cucumbers, because they are extra crunchy and perfect for salads. If you cant find them, regular cucumbers will do.
1. Cut cucumbers lengthwise. Remove seeds by scraping with a spoon.
2. Move to a bowl and toss in 1 minced shallot, minced hot red chile (or red pepper flakes), 2 tbs. of rice vinegar, 1 tbs. sugar, and salt and pepper, to taste.
If its too tart, add more sugar. Allow the relish to sit for 10 minutes before serving.
1. Prepare grill to high heat for direct grilling.
Once marinated venison comes to room temperature, thread pieces on wooden skewers.
Warm up peanut sauce before serving.
You can eat these alone as appetizers or serve with white rice for a full meal.
To print this recipe, see "Print" button below in the posts footer.
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Thursday, January 30, 2014
Vegetable cheese stuffed bread bun recipe
We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
Now coming to recipe
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Now coming to recipe
Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
For Curry
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
Others:
Vegetable oil--2tbsp
Mozzarella cheese
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Simply Delicious Potato Wedges
This picture was used in the post Potatoes in Tambram cooking even though it had no relation to it whatsoever, just because I thought these crunchy golden wedges looked so beautiful. And there was the promise for the recipe soon...which I was reminded non stop by my reader turned good friend Subashree. I sent her the recipe per email, but then when Anita poked me on this today, it was time to post it on the blog :)I have always loved the wedges as against the fries, because they are chunky, the skins turn delicious and crispy and theres no frying involved. Last week, when we were in KL, we ordered a portion of wedges (for want of any other vegetarian options) at the premium coffee house cum diner, Dome and I havent had them any worse. They were batter fried and cold which made me miss these home-made beauties. Also check here.
These are perfect when you and your spouse want to sack out watching the latest season of Simpsons or Ugly Betty. The day it poured cats and dogs in Bombay, we enjoyed this, with lots of ketchup, even if we had to suffer hot-potato-speech.
Well 2-3 big sized potatoes for two greedy people. Wash well scrubbing with a brush, because we plan to retain the skins. Bring 2-3 L of water to boil in a large vessel. Once water boils, drop in the whole potatoes and boil for 5-7 minutes, till they are half cooked (thats why not pressure cooking them). Remove and cool. Cut into half length wise and then into thick wedges.
Preheat oven at 200 C.
In a large dish, mix together 2 tbsp sesame seeds, 1/2 tsp red chilli powder / flakes, pinch of turmeric powder for extra golden colour, 1/2 tsp salt, crushed pepper and 2 tbsp olive oil / cooking oil. Transfer the potato wedges onto the dish and coat them evenly with spices.
Cover a baking sheet with foil / parchment paper, place the potato wedges on their bottoms (skin side down), sprinkle a pinch of coarse salt over the wedges. Bake for 15 minutes, until they are golden and crispy on the outside.
Eat as hot as your mouth can take :)
Health note
Oven baking these wedges makes them infinitely healthier than fries. They are chunkier hence more filling than the skinny fries. Keeping the skins on increases the fiber quotient, which is a great nutritional plus point.
Curried Noodles with Vegetables
I was thinking Singapore-style noodles here, although in a vegetarian incarnation. You could add some scrambled egg and mushrooms to the mixture, or even the traditional barbequed pork and shrimp (or chicken). We liked it fine as it was, though. Cabbage, carrots and onions is a combination of vegetables I never get tired of. Just as well. They are around for a long time.
4 servings
30 minutes prep time
2 cups finely chopped cabbage
2 cups grated carrots (2 medium)
1 large onion
2 stalks of celery
200 grams fine brown rice noodles
4 tablespoons mild vegetable oil
2 to 3 teaspoons Malaysian curry powder
salt to taste
Put a large pot of salted water on to boil.
Chop the cabbage. Peel and grate the carrots. Peel and slice the onion into thin slivers. Wash, trim and slice the celery thinnly.
When the water boils, drop in the noodles and boil them for just a minute or so. Drain them and rinse them in cold water. Chop or snip them with scissors into short pieces.
Heat half the oil in a large skillet. Add the celery and onion, and sauté until they begin to soften. Add the carrots and cook for a minute or two more, mixing well. Add the cabbage and cook until soft. When the vegetables look done to your liking, remove them to a serving plate.
Heat the remaining oil in the skillet. Add the noodles, and sprinkle them with the curry powder and salt. Cook for a minute or two, tossing them well until they are evenly coated in the curry powder. Add the vegetables back into the pan, stirring and turning until the noodles and vegetables are well mixed and hot through. Serve at once.
Last year at this time I made Roasted Pepper, Artichoke & Tomato Salad and Butternut Squash & Hazelnut Lasagne.
Read More..
4 servings
30 minutes prep time
2 cups finely chopped cabbage
2 cups grated carrots (2 medium)
1 large onion
2 stalks of celery
200 grams fine brown rice noodles
4 tablespoons mild vegetable oil
2 to 3 teaspoons Malaysian curry powder
salt to taste
Put a large pot of salted water on to boil.
Chop the cabbage. Peel and grate the carrots. Peel and slice the onion into thin slivers. Wash, trim and slice the celery thinnly.
When the water boils, drop in the noodles and boil them for just a minute or so. Drain them and rinse them in cold water. Chop or snip them with scissors into short pieces.
Heat half the oil in a large skillet. Add the celery and onion, and sauté until they begin to soften. Add the carrots and cook for a minute or two more, mixing well. Add the cabbage and cook until soft. When the vegetables look done to your liking, remove them to a serving plate.
Heat the remaining oil in the skillet. Add the noodles, and sprinkle them with the curry powder and salt. Cook for a minute or two, tossing them well until they are evenly coated in the curry powder. Add the vegetables back into the pan, stirring and turning until the noodles and vegetables are well mixed and hot through. Serve at once.
Last year at this time I made Roasted Pepper, Artichoke & Tomato Salad and Butternut Squash & Hazelnut Lasagne.
Wednesday, January 29, 2014
What About Lasagna
Are you having trouble deciding what classic Christmas roast to do this holiday? Well, maybe that’s a sign you should take things in totally different, and much more Italian, direction. Follow this link to see the Christmas lasagna recipe video I originally posted last December. Enjoy!
Follow the Sourdough Day 8 We Bake Bread…Finally!
Here it is, the culmination of a weeks worth of work and play. The video is pretty self-explanatory, so there is no need for any long explanations of what youre about to see. I will mention that near the end of the clip, I joke that your sourdough probably didn’t work. This should not be taken as any lack of confidence I have in your ability to follow directions, or your lack of cooking skills. Its from the simple fact that the first time you try to make sourdough, it doesnt come out as well, as the 10th time, if it comes out at all.The first batch of starter I ever tried looked fine, and yet the sponge sat there stubbornly refusing to grow. Undaunted, I started over and my second batch worked perfectly, and Ive been successful ever since. I hope this series of posts and videos has, at the very least, inspired you to give it a try (or two), and experience the joy and taste of homemade sourdough bread. Enjoy!
Regarding your leftover sponge:
In yesterdays post I mentioned to refrigerate the leftover sponge. Now that you have a living, growing sourdough, you can use this to make unlimited batches of new sponge. Simply repeat the feeding step we did each day at the beginning of the series, but you only need to do this once a week.
When you are ready to make bread, let this come to room temp, and repeat the sponge making step. After you use the 2 cups to make the sponge, store the leftovers and so on, and so on. Some bakeries claim to have starters that are decades old. I poke a pin hole in the plastic lid I use to store it, since it produces carbon-dioxide and you dont need any explosions in the fridge. While its being stored, any dark liquid that forms on your starter (called hooch) can be stirred in or poured off.
CUCUMBER AND BLACK OLIVES RAITA
CUCUMBER AND BLACK OLIVES RAITA
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
Tuesday, January 28, 2014
Low Fat Blackcurrant Cheesecake
The first of my blackcurrants were ready to pick today. Because we have had a month of rain in Scotland, the currants are nice and large and juicy, we have not seen much sun but today it shone all day and I was able to pick enough to make dessert.
After what feels like a very long winter and soggy spring, I need to shed a few pounds so I am lightening my cooking. Blackcurrants present a bit of a problem because they are just too sour to eat without some kind of sweetener and I dont like artificial sweeteners.
I decided to make a sort of faux cheesecake, so I cooked some blackcurrants (about a cupful) with a teaspoon of water and a tablespoon of caster sugar. I only cooked them until they started to burst then pulled them off the heat to cool. Once cool I added a tablespoon of cherry brandy.
ITALIAN SEASONING A TIP
I use a lot of dry herbs and spices; they are convenient. However, there are some spices that I dont use all that often. For example, that little $3.99 jar of rubbed sage gets used for a single holiday and then languishes on my spice rack, only to be thrown away. Well, Ive discovered the (bulk) dry herb and spice section of the health food isle. The spices are sold by the pound, so the big hand full of sweet basil I bought the other day was a whopping 45 cents. I am buying all of my dry herb and spices this way from now on. They are not only economical, but they are super fresh and are an excellent quality!!
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This recipe for Italian Seasoning is a far better blend than any ready-made jar that Ive found so far. I hope you will try it.
3 tablespoons dry basil
3 tablespoons dry oregano
3 tablespoons dry parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fennel seed
1 teaspoon dry thyme
1 teaspoon dry rosemary
¼ teaspoon black pepper
¼ teaspoon red chili flakes
.
Stir together thoroughly and break down the larger herbs (like the rosemary) with a mortar and pestle or a spice grinder (just dont grind it too fine).
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Store in airtight jar for up to six months.
NOTE: I wash out the glass jars that spices usually come in, and refill them with the bulk herbs and/or spices.
Read More..
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This recipe for Italian Seasoning is a far better blend than any ready-made jar that Ive found so far. I hope you will try it.
3 tablespoons dry basil3 tablespoons dry oregano
3 tablespoons dry parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fennel seed
1 teaspoon dry thyme
1 teaspoon dry rosemary
¼ teaspoon black pepper
¼ teaspoon red chili flakes
.
Stir together thoroughly and break down the larger herbs (like the rosemary) with a mortar and pestle or a spice grinder (just dont grind it too fine).
.
Store in airtight jar for up to six months.
NOTE: I wash out the glass jars that spices usually come in, and refill them with the bulk herbs and/or spices.
Monday, January 27, 2014
BEEF COUNTRY CAPTAIN
BEEF COUNTRY CAPTAIN - Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry
Serves 6
Preparation Time 1 hour
Ingredients
1kg beef from the shoulder portion cut into small pieces
8 medium size onions cut finely
1 teaspoon turmeric powder
1 tablespoon garlic paste
2 teaspoons chillie powder
3 tablespoons oil
1 tablespoon butter or ghee
Salt to taste
Boil the beef in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled beef pieces and keep aside the soup.
Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.
Now fry the marinated boiled beef in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.
Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry
Fish fry
Ingredients
Fish slices-400gms
Ginger and Garlic paste-2tbsp
Red chilly powder-2tsp
Turmeric powder-1/4 tsp
Coriander powder-4tsp
Tamarind paste-1tsp
Salt to taste
Method
Make a smooth paste out of ginger and garlic paste, red chilly powder, turmeric powder, coriander powder, tamarind paste and salt. Marinade the fish slices in this masala for 1 hour. Heat oil in a pan and shallow fry the fish slices until done. Serve hot.
Chettinad Vegetable Kuruma or Navarathna Kuruma Mixed Vegetable Curry
Like in any other cuisine, mixed vegetable curry or Kuruma has a significant place in chettinad cuisine too. In every house this will be a sure item cooked though different recipes followed.The chettinad masala add to the taste of the curry and makes it a special item.The important thing to be noted while making Kuruma of this type is
1. Too much of masala items should not be used while grinding the masal or while seasoning
2. Too much of vegetables should also not be used (little of all types is enough)
3. If beetroot is added, it will change the color of the kurma
4. While switching off make sure that the kurma is not very thick (it will thicken once it cools)
5. If cauliflower is going to be added, to make sure it doesn’t get too much cooked, boil it for 5 minutes and keep aside. Add it little before you finish cooking the dish
6. The masala items to be grinded has to be roasted in oil before grinding to increase the taste (Do not roast too much)
Ingredients
Carrot-1
Potato (very small size)-1
Beans-6
Peas-handful
Cauliflower (5 or 6 florets)
Capsicum-1(small)
Any other vegetable which you like to add except brinjal, ladies finger etc
Make sure all these cut vegetables does not amount to more than 1 ½ cups
Onion-1
Tomato-1
Ingredients for the masalaThe main taste of the kuruma depends on this masala
Coconut grated-4 to 5 table spoons or half coconut
Cashews-6
Pottukadalai-1 tablespoon
Kas kas-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Clove-1
Cardamom-1
Fennel seeds-1 teaspoon
Green chilli-6(according to taste),Chilli powder-1 teaspoon
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
Procedure
Put a pressure pan or small cooker or kadai in the stove. In a teaspoon of ghee and oil mixed, season the kuruma with a small piece of cinnamon, cardamom, clove and fennel seed. Add the onion tomato pieces. Sauté well now add all the vegetables except cauliflower and sauté. If the pea going to be used is cooked, then that also can be added later. Add little water and salt and the chilli powder.Close the cooker(if cooker is used) and cook for five minutes in medium fire(don’t worry about the whistle and timing, just cook for that time after closing the cooker).If kadai is used, close the kadai and cook till the vegetables get cooked. Open the cooker after the pressure goes. Make sure the vegetables are cooked well. Mix the grinded masala in a cup of water and add to the vegetables. Now add the cauliflower and cooked peas. Add the salt needed and cook for 5 minutes. Due to the cashews, pottukadalai and kas kas the curry will get thickened. Make sure it is not very thick. If so add little more water and cook. Switch off the stove and if want little sour taste a teaspoon of lemon juice can be added. Garnish with coriander leaves if desired
Sunday, January 26, 2014
Dalmatian Cupcakes
Hello! My name is Allison and I am from the blog, A Glimpse Inside. I am excited to be blog swapping with Jenny and Karla today.
I am an Army wife with a creative side. I love to craft, bake, take photos, sew, and more. On my blog you can find many of my creations, tutorials, posts about our life, and on Tuesdays I share recipes.
Today, I want to share a DELICIOUS cupcake recipe. My husbands coworkers always ask him to beg me to make these for them. I actually found these in a Betty Crocker book I had.
Dalmatian Cupcakes
Prep Time: 10 mins
Start to Finish: 1 hr 15 mins
Makes: 24-30 cupcakes
Ingredients:
-6 oz. of cream cheese, softened
-1/3 cup sugar
-4 eggs-1 1/2 cups miniature or regular semisweet chocolate chips
-1 box Betty Crocker Supermoist Devils Food cake mix
-1 1/3 cups water
-1/3 cup vegetable oil
-1 container Betty Crocker Rich and Creamy or Whipped vanilla frosting
How-to:
-Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
-In medium bowl, beat cream cheese, sugar, and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips. Set aside.
I am an Army wife with a creative side. I love to craft, bake, take photos, sew, and more. On my blog you can find many of my creations, tutorials, posts about our life, and on Tuesdays I share recipes.
Today, I want to share a DELICIOUS cupcake recipe. My husbands coworkers always ask him to beg me to make these for them. I actually found these in a Betty Crocker book I had.
Dalmatian Cupcakes
Prep Time: 10 mins
Start to Finish: 1 hr 15 mins
Makes: 24-30 cupcakes
Ingredients: -6 oz. of cream cheese, softened
-1/3 cup sugar
-4 eggs-1 1/2 cups miniature or regular semisweet chocolate chips
-1 box Betty Crocker Supermoist Devils Food cake mix
-1 1/3 cups water
-1/3 cup vegetable oil
-1 container Betty Crocker Rich and Creamy or Whipped vanilla frosting
How-to:
-Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
-In medium bowl, beat cream cheese, sugar, and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips. Set aside.
*Cream cheese mixture after beaten together.
*Cream cheese mixture with chocolate chips.
-In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 secs. Beat on medium speed 2 mins.
-Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
-Bake 17 to 22 mins. or until tops spring back when touched lightly. Cool 10 mins. in pan. Remove from pan, cool completely about 30 mins.
-Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips.
-The final cupcake all decorated!
-And here is the inside! Its a bit of a surprise for those that dont know whats inside.
And they are OH SO GOOD! :)
Hope you try these yummy cupcakes. You wont regret it!
Thank you Jenny and Karla for letting me visit here today!
And they are OH SO GOOD! :)
Hope you try these yummy cupcakes. You wont regret it!
Thank you Jenny and Karla for letting me visit here today!
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