Paramannam / Sweet Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Milk – 2 cups

Ghee – 3 Tsp

Elachi powder – 1 tsp

Jaggery – 1 ½ to 2 cups

Dry coconut pieces – ½ cup

Cashew nut – ¼ cup

Water – 2 ½ cups

Method

1. In a bowl add rice, moong dal and wash it.
2. Heat ghee in a pan, roast the coconut pieces for 2 mins. Remove the pieces.
3. To the same pan add cashew nut and fry for 1 min. Keep it aside.  
4. In a pressure cooker add rice, moong dal and water. Cook for 3 whistles.
5. After pressure releases add jaggery and mix well.
6. Keep it on medium flame and cook for 10 mins.
7. Add milk and cook until the mixture becomes little bit thick.
8. Add ghee, coconut pieces, cashew nut and mix well. Serve.

Linking to :
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Traditional Indian Sweets Event @ Zesty South Indian Kitchen,
South Indian Cooking Event  hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Authentic Indian Sweets event hosted by Nivedhanam.

              

  


   

Kugelhopf (Eggless, Savory) – IFC Challenge #2

Kugelhopf is a yeast cake. It is usually eaten with tea. This cake is filled with veggies. Taste is awesome. Thanks Shobana and Sara for sharing this recipe with us. This month they selected French region.

    

Adapted from – Tomato Blues

Ingredients

1.5 cups All purpose flour

1 tsp Instant yeast

6 Tsp Warm milk

2 Tsp Curd whisked and at room temp

2 ½ Tsp Unsalted butter softened

1 Tsp Oil

1 Tsp Sugar

½ tsp Salt

For the filling

50 gm Chedder cheese

1 medium onion, chopped into small cubes

1 colored bell pepper, chopped into small cubes

½ zucchini, cut into small cubes

1 tomato, deseeded, cut into small cubes

1 tsp chilli flakes

½ tsp freshly ground black peppercorns

Salt to taste

Oil as needed

1 tsp thyme or any herb seasoning

Method

Preparing the dough

1. In a bowl, add flour (1 cup), salt, sugar and the butter.
2. Mix the flour with the butter. The mixture looks crumbly.
3. Now add in the warm milk and curd and start mixing, now the dough will be very much sticky. Add the oil and combine them thoroughly. Now add the remaining flour and mix well.
4. If you are mixing with hand, knead the dough for 4 to 5 minutes until smooth.
5. Cover and keep it in a warm place for an hour to double in size.   

For the filling

1. In a tsp oil, saute onions with a pinch of salt until sweet and caramelized.
2. Transfer it to a separate bowl. To the same pan add tomato just for few seconds and remove them to the bowl.
3. Add bell pepper with the red chilli flakes, salt and cook them for a couple of minutes. So that it remains crisp.
4. At last add in the zucchini with little bit of salt and cook until it is half way cooked.
5. Transfer everything to the bowl and add pepper powder, salt, cheese and the herbs. Mix well and set aside.

Forming the log

1. Once the dough has raisen, punch them well until the air out.
2. Roll them to form a rectangle and spread the veggie filling evenly over the top.
3. Roll them from the top to form a log. Now place the log in the greased pan and spread it.
4. Keep it in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf

1. Pre heat the oven to 200⁰C for 5 minutes.
2. Place the rise dough in a oven. Bake for 30 minutes. Keep it aside for 3 minutes and serve.

Linking to:

IFC Challenge # 2 hosted by Shobana and Sara.

      

Nalla Karam Podi - Perfect for Idli or Dosa

Ingredients

Chana dal / Senaga pappu – 2 tbsp

Urad dal / Mina pappu – 2 tbsp

Dry red chillies / Yendu mirchi – ½ cup

Jeera / Jeelakarra – 1 tsp

Coriander seeds / Dhaniyalu – ¼ cup

Curry leaves / Karivepaku – 10 to 15 leaves

Tamarind – goose berry size

Garlic pods / Velluli rebbalu   – 6

Salt to taste

Oil – 2 tsp

Method

1. Heat oil in a pan, add chillies, chana dal, urad dal, jeera and fry for 10 mins on low flame.
2. Add curry leaves and fry for 3 mins. Cool it
3. Transfer it to the mixi jar, add garlic, salt and grind it.
4. Add tamarind and grind it as smooth powder. Cool it completely.
5. Transfer it to the dry air tight container. It can be store for 15 to 20 days.
6. Serve with rice and ghee or any breakfast.

Chinese Scallions Pancakes – International Food Challenge (IFC) # 1

InternationalFood Challenge (IFC) was started by Sara and Shobana. This month they gave Chinese Cuisine – Cantonese Region Recipes. I decided to make Pancakes. I like the taste so much. It is different version of pancakes.

Prep time – 30 minutes

Cook time – 30 minutes

Total time – 1 hour

Yield: 4-8 servings

Recipe source here

                             

Ingredients

Pancake dough

2 cups all purpose flour, plus more for dusting

½ tsp coarse salt

1 cup boiling hot water

3 to 4 Tbsp – vegetable oil

2 cups scallions or spring onions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce

½ cup soy sauce

¼ cup rice wine vinegar

2 tsp toasted sesame oil

½ tsp crumbled dried red chilli

½ tsp toasted sesame seeds

1 tsp sugar

Method

1. In a bowl add flour, salt, hot water and 1 tsp vegetable oil. Mix well.
2. This can also be done in a food processor with a dough blade.
3. Sprinkle flour on a surface, knead dough until soft and smooth. Cover with plastic wrap and a warm towel. Keep it aside for 20 minutes.

Make pancake:

1. Divide dough into 5 to 6 balls. Roll the pieces into balls.
2. Sprinkle flour on a surface, roll out into a thin circle (about 1/16^th inch thickness).
3. Apply a teaspoon of oil evenly over the pancake. Sprinkle salt evenly over the pancake.
4. Sprinkle 1-2 tablespoon of spring onion over the pancake.
5. Roll the pancake from one end like a rug, then curl the roll around in a spiral and pinch the end to the rolls so it stays wrapped.
6. With the palm of your hand, press the roll from the top to flatten it.
7. Roll the pancake out to 1/8^th inch thickness.

To cook:

1. Heat a tawa, apply 1 tablespoon oil. Cook pancakes, flipping once, until golden, 2-3 minutes per side.
2. Season with salt. Cut into wedges, serve with dipping sauce.

                                 

For dip:

1. Mix all the ingredients and serve with pancake.

                                     

     

Linking to:

IFC # 1 by Sara & Shobana,
Gayathri's WTML event hosted by Priya.

              

Cabbage Moong dal Thoran / Cabbage Pesara pappu Pachi Kabbari Vepudu

Ingredients

Cabbage chopped – 2 cups

Moong dal / Pesara pappu – ½ cup

Onion chopped – 1 medium

Ginger garlic paste – 1 tsp

Salt to taste

Fresh coconut grated – ¾ cup

For Coarse paste

Green chillies – 6

Ginger – 1 inch piece

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 1 tsp

Method

1. Soak dal in water for 1 hour. Drain it.
2. Heat oil in a pan and temper it. Add onion and fry for 3 mins.
3. Add ginger garlic paste and fry for 2 mins.
4. Add cabbage, rough paste and cook until half done. Now add moong dal and cook for nearly done.
5. Add salt, coconut and mix for 5 mins. Serve.

Oats Chat

Ingredients

Oats – 1 ½ cup

Puffed rice / muramaralu – 1 cup

Chopped tomato – ½ cup

Chopped cucumber – ½ cup

Chopped onion – ½ cup

Grated carrot – ¼ cup

Peanuts / pallilu – 2 Tsp

Ghee – 2 tsp

Greenchutney – 2 tsp

Tomato sauce – 1 tsp

Salt to taste

Method

1. Heat ghee in a pan and roast peanut. Keep it aside.
2. To the same pan add oats and roast for 3 mins. Transfer it to a bowl.
3. In a bowl add all ingredients and mix well. Serve.

Linking to:

'ONLY' Street Foods Of The World hosted by Archana,

WTML @Gayathriscookspot. 

Chaat&Chutneys event @ Cooksjoy,
Hearth & Soul Blog Hop 165 : 8/13/2013.

     

Beetroot Halwa

Ingredients

Grated beetroot – 1 cup

Thick milk – 2 to 3 cups

Sugar – ¾ cup

Ghee – ¼ cup

Chopped dry fruits – ½ cup

Elachi powder – 1 tsp

Method

1. Heat ghee in a pan, roast the dry fruits and keep it aside.
2. Add grated beetroot to the ghee pan and fry for mins on low medium flame.
3. Add milk and cook until ¾ done. Add sugar, elachi powder and cook until soft.
4. Transfer it to a bowl and garnish with dry fruits.

Linking to:

SYS-w Series -7 hosted by Shama,

Gayathri's WTML event hosted by Avika.

Hearth & Soul Blog Hop : 164: 8/5/2013,
Foodabulous Fest Event hosted by Nivedhanams.

         

Lemon Glow Chiffon Cakes for Baking Partners Challenge July 2013

I am so happy after making the cake. I love so much. I am thankful to Swathi and Sara for sharing this wonderful cake recipe with us. The cake is moist and soft. This recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

Preparation time – 30 minutes

Cooking time – 50 to 55 minutes

Ingredients

Dry Ingredients

Cake flour / APF – 2 ¼ cups / 225 gm

Caster sugar – 1 ½ cup + 2 Tsp / 300 gm

Salt – ½ tsp / 3.5 gm

Baking soda – ½ tsp

Lemon zest – 1 to 2 Tsp

Wet Ingredients

Canola oil / Sunflower oil – ½ cup / 108 gm

Large egg yolks – 3 no /130 gm

Water – 2/3 cup / 156 gm (room temperature)

Lemon juice – 2 Tsp / 30 gm

Vanilla essence – 1 tsp

For Meringue

Cream of tartar – 1 ¼ tsp / 4 gm

Sugar – 2 Tsp

Large egg whites – 7 no / 300 gm

Method

1. Preheat oven to 325⁰F or 155⁰C. Take the 10 inch tube pan or cup cake tube pan. Don’t grease the pan.
2. In a large mixing bowl, combine 1 ½ cups of the sugar and the lemon zest. With your finger tips , mix well until the sugar grainy and aromatic.
3. Add the cake flour, baking soda and salt to the bowl. Beat well on low speed until the ingredients are incorporated. You can also do this by hand with a whisk.
4. Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla. Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
5. In a second large bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage.
6. At this stage don’t over beat the eggs. Add the 2 Tsp sugar and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
7. Using a whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
8. Add the remaining egg whites to the batter and very gently fold them into the batter until fully incorporated.
9. Pour the batter into the ungreased pan and run a small metal spatula to prevent air pockets. Bake for 50 – 55 mins or until the cake is baked.
10. One cake done, take the cake out of the oven and immediately cool. It can take up to 90 mins.
11. Use a cake knife to loosen the sides of the cake away from the tin. Turn the cake tin. Sprinkle with a dusting icing sugar to serve.
12. The cake is fresh for 3 days at room temperature, 10 days refrigerated, 2 months frozen.

Linking to:

Baking Partners Group @ Zestysouthindiankitchen,
Giveaway Birthday Special @ Dailyswadsugandh.

    

Tamalapaku Pachadi / Betel Leaves Chutney

Ingredients

Betel leaves / Tamalapakulu - 10

Tamarind pulp – 1 tsp

Jaggery – 2 tsp

Green chillies - 6

Sesame seeds / Nuvvulu dry roasted – 2 Tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 2 tsp

Bengal gram – 3 tsp

Curry leaves – 10

Coriander leaves – ¼ cup

Garlic - 2

Oil – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Dry red chillies – 3

Oil – 1 tsp

Method

1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
6. Serve with rice and ghee.

Related Links:

1) Tamalapaku Bajji / Betel Leaves Fritters

2) Tamalapaku Pakodi Koora / Betel leaves Pakoda Curry

Sprouts Horse Gram Cauliflower Curry / Molakettina Ulavalu Cauliflower Koora

Ingredients

Horse gram sprouts – 1 cup

Water – 4 to 5 cups

Cauliflower florets – 2 cups

Onion chopped – 1 big

Ginger grated – 1 tsp

Garlic chopped – 1 tsp

Tomato chopped – 1 medium

Coriander powder – 1 tsp

Peanut powder – 1 tsp

Red chilli powder – 1 tsp

Coriander leaves for garnishing

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Garlic cloves – 4

Green chilli chopped – 4

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. Soak horse gram for overnight. Next day drain it. Place the horse gram in a cloth and tie it tightly. Keep it in a closed box. Sprouts will form.
2. In a pressure cooker, add horse gram, water, salt and cook for 3 whistles.
3. When pressure releases, strain it. Don’t throw the water.
4. Heat oil in a pan and temper it. Add onion and fry until color change.
5. Add ginger, garlic and fry for 2 mins. Add tomato fry until mushy.
6. Add cooked horse gram, cauliflower and leave it for 10 to 15 mins. Add little water and mix for 2 mins.
7. Add coriander powder, peanut powder and mix for 3 mins.
8. Garnish with coriander leaves. Serve with roti/rice.

Linking to:
Gayathri's WTML event hosted by Manju,
Meal in 30 minutes recipe contest happening @ Enveetu Kitchen by Cuponation.