Quick Roti

Some nights are crazy, you haven't planned ahead about your dinner or you probably are running out of your groceries. It's necessary to bring something to the table quick and satisfying.This roti might save you on such a day. So simple and easy to make and yes, no compromise on taste.

INGREDIENTS:

2 Cups All Purpose Flour

    Plus extra for dusting

4 Tablespoons Yogurt

4 Teaspoons+ 2 Tablespoons  Clarified              Butter*/ Ghee

1 Teaspoon Salt

1/2 Teaspoon Baking Powder

1/2 Teaspoon Sugar

1/4 Cup Warm Water

METHOD:

  In a mixing bowl, measure all the dry ingredients and mix them through. Then add 4 teaspoons clarified butter and knead through the flour. It becomes crumbly. Then add the yougurt and knead completely to make a smooth ball. If you need more moisture, add the warm water as needed. Make the dough into a ball and you can use it immediately or cover it with a wet cloth until ready yo use.

 Make small balls(around 12), out of this dough. Take each ball and roll it into small discs(about 3 inch radius), using the extra flour for dusting.

 Heat a flat pan at medium high, spread a drop or two of the clarified butter and put the roti on the pan and cook for about two minutes on each sides or until golden spots appear on surfaces.

 Serve with your favorite side, vegetable curries, chicken or meat.

I made it along with egg malai/egg butter masala.

Egg Butter Masala

  Egg curries are never my forte. Whenever I make curry, people say it's not upto my standards of cooking. But I have to try it sometimes to bring in something to the table. I came across this recipe recently and thought I would make this to pair with the quick roti. Viola finally I made a really tasty egg curry. Made the recipe in my style. So here goes Egg Malai.

INGREDIENTS:

5 Hard Boiled Eggs

2 Medium Sized Onions 

2 Small Tomatoes

1 Green Chilly Chopped

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Red Chilly Powder 

1/4 Teaspoon Turmeric Powder

1/2 Teaspoon Cumin Powder

1/2 Cup Cream

2 Tablespoons Chopped Coriander Leaves

2 Tablespoons Olive oil

1/4 Cup warm water.

METHOD:

 Hard boil the eggs, de-shell them, cut into halves and keep aside.

Heat a pan over medium high heat.Pour oil and then add the finely chopped onion until transparent.

Add ginger garlic paste and fry until raw smell is gone. Then add the chopped tomatoes along with a pinch of salt and fry until the tomatoes get wilted and cooked through. Switch off the stove and let it cool down a bit. Transfer the contents to the food processor and blend them well.

Bring back the ground mix to the same pan over medium heat. Add the chopped chilly and then the dry spice powders along with little salt. Fry well, add 1/2 cup warm water along with the eggs and close with a lid and let it simmer for about 5 mins.

Remove the lid, give it a stir. Now add the cream and let it heat through. Garnish with coriander leaves.

Serve along side your favorite bread/roti or rice.

Sweet Thenkuzhal

  Thenkuzhal to people in most parts of tamilnadu would be those crispy entwined ball like snack, otherwise in simple words Murukku (of course one other form of it). But for the people of southern TN its that ladder shaped sweet which is more like honey comb that oozes out sweet syrup when you bite into it. Most festive seasons are incomplete without this sweet from street side vendors making it fresh and hot. I still remember my granddad bringing it from town in palm leaf baskets which adds that extra flavor to the sweet.
  I remember my grand mom and mom making this at home as a kid but mostly we can get it so fresh from the markets so why bother yourself with all those labor. Few months back out of the blue the kids had been talking too much about this sweet so I had been searching for the recipe. Luckily I found it and gave it a try. The end result was almost the same except the shape. You can figure out the difference from the pictures.

Here's how the store-bought thenkuzhal looks.  

INGREDIENTS :

Raw Rice  : 11/4 Cup
Urad Dal   : 1/4 Cup
Salt            : Pinch
Sugar         : 11/2 Cup
Water         : 1/2 Cup
Oil             : For frying

And here's my homemade version.

METHOD :

              Soak the rice and urad dal for about four hours and grind them to a smooth thick batter. Add a pinch of salt and mix well and leave it for about 8 to 12 hours.
            When ready to fry the thenkuzhal, make the sugar syrup. Dissolve the sugar in water and heat on medium flame. The syrup is ready when it gets to one string consistency. (When the syrup starts to thicken just rub a drop of the syrup between two fingers and pull them apart, you will see a string between the two fingers) .
            Heat oil in a pan at medium high temperature. The oil should be hot to squeeze the batter. Either fill the batter, (which is a bit thicker than pancake batter) in a funnel cake mold or if you feel more comfortable, do it using a ziplock or icing bag and squeeze in to the shape of a ladder or any shape you may be more comfortable with. Let it cook for 2 mins on both sides or until light golden and crisp.
  Once done remove from oil, dip it into sugar syrup for about 2 mins and remove to a serving plate. Thenkuzhal mittai is ready. For those out there with a sweet tooth this one would delight you.
         

Chocolate Coffee Cupcakes with Raspberry Filling

We have a budding baker at home; by which I mean really just a 7 year old who loves cupcakes, both baking and eating them (especially the latter). Sometimes, all of a sudden, she'd come and tell me that she feels like baking. She would give me the idea and a list of the ingredients that go in. All I have to do is get everything and measure them- in short, be the sous chef.

   So as the story goes, we made this awesome chocolate coffee cupcake filled with raspberry filling. Interestingly, as we didn't have eggs that day, it turned out to be an eggless and vegan cake

with no compromise on taste. To top it off we made a Raspberry Cream Cheese Rose icing. This is a very easy and mess free cake and can be had with or without the frosting. The coffee can be fresh brewed or instant and also can be made strong-to-mild to fit your taste. If you don't like coffee, substitute with just warm water. Also, vanilla essence can be used in place of cinnamon and rose water.
Because the pictures were taken late into the night, lighting was not that good.

Again the color of the cake would be a little bit more black because of both coffee and chocolate, but it doesn't affect the taste.

INGREDIENTS :

For The Cake :
Flour                   : 11/4 Cup
Sugar                 : 1 Cup
Cocoa Powder   : 1/3 Cup
Baking Soda      : 1 Tsp
Salt                    : 1/2 Tsp
Warm Coffee     : 1 Cup
Cinnamon          :1/2 Tsp
Vegetable Oil     :1/3 Cup
Vinegar               : 1Tsp

For The Filling :

Raspberry Jam    : 1/4 Cup

For The Icing :
Cold Cream Cheese       : 8oz
Butter                             : 3/4 Cup (At room temperature)
Raspberry Jam/Preserve : 1/2 Cup
Rose Water                     : 1 Tsp
Salt                                 :  A Pinch
Red Food Color              : 2 Drops
Powdered Sugar              : 2 Cups

METHOD :

Icing First:
             
       Beat the cream cheese, butter and raspberry jam together until smooth using an electric mixer at medium speed. One by one add salt, rose water and the food color until an even pink color is reached.
   Now reduce the speed to low and add little by little the powdered sugar. Once all the sugar is added raise the speed until the frosting turns really smooth.
  Keep this frosting refrigerated until the cupcakes are cooled and ready for frosting.

Cupcakes:

     Preheat the oven to 350 degrees F. Grease and line a 12 cup cupcake pan and keep it ready. In a mixing bowl mix together flour, sugar, cocoa, salt, cinnamon and baking soda with a whisk. Then add the warm coffee, oil and vinegar. Mix them until everything gets well blended.
   You can do this using an electric mixer or a stand mixer but just mixing with a hand-held whisk does the job too for this recipe.
  Pour them into the prepared cupcake pan bake for about 13 to 15 mins or until an inserted toothpick comes out clean. Remove from oven. 

Using the back of a spoon, create a hole in the center, making sure it doesn't go all the way down. Fill them with the raspberry jam. Once done, let it cool down completely before frosting.

Goan Fish Curry

You should always have a new recipe to try with an ingredient every once in a while such as chicken or fish, to keep yourself from getting bored by using the the same recipe over and over again.The addition of a new flavor to an old recipe is a small and simple change, but can create big, bold, and different tastes! I thought of making a new fish dish when I was not at all in a mood for the usual fish recipe. I eventually thought of making this
Goan Fish Curry, which used to be an once in a while try, but soon became a forgotten dish. So I googled and found out this recipe, which isn't very similar to the one I am used to cooking, but still I thought of giving it a try. I did make a few small tweaks to fit our palette. This recipe is a keeper for sure and I think that this would go really good with any rice, chappathi, or even naan. So without any further thought, just go for it! Try something new.

INGREDIENTS :

King Fish      - 1 lb
Onion            - 2 med
Tomato          - 2 med
Green Chilly    - 2 Nos

Garam Masala - 1/4 Tsp

Ginger Garlic Paste - 2 Tblsp 

Red Chilly Powder  - 2 +1 Tsp
Coriander Powder   -2 Tsp
Turmeric Powder     - 1/2 Tsp

Jeera Powder          - 1 Tsp

Fennel Powder         - 1 Tsp

Lime Juice               - 11/2 Tblsp
Coconut Milk           - 1 Cup
Coriander Leaves    - Few Sprigs

Dry Red Chillies       - 2 Nos

Curry Leaves           - 1 Sprig

Oil                            - 1/4 Cup or less

Water                       - As needed

Salt                          - 2 Tsp or more

METHOD :

        Clean and cut the fish into small pieces. 

Clean and chop the onions, tomatoes, green chillies, coriander leaves and clean the curry leaves.

Mix together 1/2 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon salt and marinate the fish pieces in this mix and keep aside.

Dry fry in a flat pan 2 teaspoons of chilly powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder and 1 teaspoon fennel powder until raw smell is gone(You can use whole spices instead of powder too).

In a mixer, mix together this spice mix along with garam masala, lemon juice and ginger garlic paste.

In a pan over medium heat add two tablespoons of oil and fry the chopped onions. Once they become translucent  add the chopped green chillies.

 Then add the chopped tomatoes and fry well, cover the pan and cook until oil separates.

(The above vegetables should cook well and become slightly mushy. If not so, just process them in a blender or a processor to a coarse paste and bring back to the pan).

To this add the prepared spice mix along with a pinch of salt and fry well.

Add the coconut milk, mix well and add a cup of water, cover the pan and let it simmer for about 10 minutes.

Meanwhile heat a pan over medium heat and add 4 tablespoons or more of oil and shallow fry the fish pieces.

Now add the fried fish pieces to the simmering gravy and cook for another 5 minutes.

Finally taste check for the salt and add more if required. Also adjust the gravy consistency with water. The gravy should be not so thick or watery but kind of thick and pourable. Cover the pan and simmer for another 8 to 10 minutes or until oil seperates. 

Season the mustard seeds, curry leaves and dried red chillies in oil and pour over the fish curry and garnish with chopped coriander leaves.

Sarkarai Pongal

      Pongal is a traditional dish made of the tamils. It can be made either sweet or savoury. The sweet edition is the SarkaraiPongal  and savoury is the Ven Pongal. This recipe is the sweet one. Pongal can be completely cooked in milk or you can use both water and milk. The secret to the taste is the richness and the silky texture. Sarkarai Pongal is made during many auspicious occasions by the tamils.

 INGREDIENTS :

 Raw rice    - 1cup

 Moong Dal -1/4 cup

 Palm Sugar -cup

 Milk             -1cup

 Water          -4 cups

 Cashews     - 1Tblsp

 Raisins         - 1Tblsp

 Coconut       -1Tblsp

 Nutmeg         -1/4 Tsp

 Cardamom    - 2

 Ghee              - 4 Tblsp 

METHOD :

    Dry roast the moong dal in a pan until it starts to give out the flavor and keep aside. In a pan or preferrably pressure cooker heat a tablespoon of ghee and fry the cashew pieces, raisins and coconut seperately and keep aside. Heat the milk and water with a pinch of salt in the same pan while you clean the rice and and moong dal.Add the cleaned rice and dal

to the water. Bring it to a brisk boil and close the lid of the pressure cooker and cook on medium high heat for five whistles. When you open the pan you should see a mushy mixture which is kind of watery. If not cooked enough you want to cook them a little more.

  Meantime take the grated palm sugar along with a tablespoon of water and melt it. Once the rice is cooked and the pressure subsides, open the lid and pour the strained sugar syrup to the cooked rice and dal mix and give it a nice stir and cook for about few mins until they come together, make sure the water evaporates but the mix doesn't get dried out. Add a tablespoon or two of ghee, mix well and now add the roasted cashews, raisins and coconut pieces and stir them along with a table spoon of ghee. Finally sprinkle the nutmeg powder and split cardamom. And pour a tablespoon of ghee over this. The yummy, gooey, ghee-laden pongal is ready.

   A versatile dish can be served as breakfast,an evening snack or dessert.

 Few things which might help you are you can always use dark brown sugar if you don't have palm sugar. You can also use coconut cream instead of milk. I prefer to add half cup of coconut cream to water instead of milk and finally add half cup thick coconut cream aftet adding the sugar syrup. This gives a rich taste to your pongal.

Naan Khatai

 Naankhatai is one of my all time favorites, and I hope this will become the case for many of you too. A cross between cake and cookie, eating this is an experience within itself. Crunchy on the outside, soft and crumbly inside, mild sweet with a bite into a granule of salt... Oh no. You'll have to actually eat it to talk about it. As a kid I was amazed (I'm not sure why), to find that it can be made at home too. I tried this recipe after a long time and it came out really good. I would suggest that you add cashews to bring an extra flavor and crunchiness. Do try this at home. You will be so happy you did if you have that yearning for cookies or a nonstalgia for childhood biscuits.

INGREDIENTS :

Flour/ Maida            - 1 Cup

Powdered Sugar     - 1/2 Cup

Ghee                       - 2/3 Cup

Baking Soda            -1/4 Tsp

Cardamom Powder  - 1/4 Tsp

Nutmeg Powder       - 1/4 Tsp

Salt                           - 1/4 Tsp

Chopped Cashews/

 Pistachios(Optional)   - 1 Tblsp

METHOD :

 Pre- heat oven to 350 degrees Farenheit.

    Sift together flour, baking soda and salt. Add to this the cardamom powder and nutmeg powder.

 In a seperate bowl beat together ghee and powdered sugar. Make sure the ghee is in room temperature. When it turns smooth and fluffy, add the dry ingredients little by little and mix together.

 The dough should be soft enough to roll into small balls and should not crack. If not soft, add a teaspoon or two of milk.

  Make small balls, pat lightly on top and arrange them in a cookie sheet. Then bake them for about 16 mins. Remove them from the oven and let to cool completely.

 The baking time may vary depending on the oven. So be sure to check after 12mins and wait to get the nice aroma. When you touch with the finger it should be soft because the biscuits tend to cook on resting. The base should not get burned, and should still look white. 

 The outer side should be little hard for a bite and soft and crumbly inside.

 If you prefer, feel free to add a tablespoon of finely chopped cashews or pistachios to the dry ingredients.

 Enjoy your Naankhatai with a cup of hot tea or coffee or just munch on them anytime you like.

  

Carrot Almond Halwa

Halwa is this thick, condensed sweet popular among Asians. Carrot halwa is one among them and popular in the region of Punjab both in India and Pakistan. There are different versions among different regions within the country itself. The North Indian version is really thick and creamy while in South India its a light and sweet dish. 

 I usually make the southern version( recipe someother time), but thought of making northern version this time. Because I didn't have any Khoa, and because I had a cup of soaked almonds thought to try a new version and it worked.

This tasted so heavenly when served hot over a scoop of vanilla ice cream. Give it a try and you will be happy you did, especially if you have a sweet- tooth.

INGREDIENTS:

3 Cups Grated Carrots(Approx.6 medium sized ones)

2 Cups Whole Milk

11/2 Cups Sugar

1/2 Cup Sweetened Condensed Milk 

30  Almonds 

4 Tablespoons Ghee(Clarified Butter)

4 Cardamoms 

10 Almonds For Garnish

Vanilla Ice Cream (Optional)

METHOD:

  Soak the almonds in hot water for about 30 mins, remove skin and grind into a coarse paste. You can make this ahead and store in fridge for 3 days or freeze until two weeks.

    Clean the carrots, peel the skin and grate them.

   Place a wide bottomed pan over medium low heat and pour the milk along with the grated carrot and cook until the carrots are cooked through along with the milk. Add a pinch of salt. Keep stirring inbetween and take care that the milk doesn't burn at the bottom. This takes about 20 minutes. You can leave it in the stove and do other chores keeping an eye on it.

Once the carrots are cooked add the sugar and keep stirring while the sugar melts and start to thicken.

Now add the condensed milk and the almond paste. At this stage it will be little watery. Let it cook and get thickened. Add two tablespoons of ghee at this point. Now you will see it bubbling up and bursting air bubbles. Reduce heat and let it thicken and leave the sides of the pan. Now add the remaining ghee and bring everything together and season with the cardamom powder. Remove from fire and transfer to a serving bowl.

Tastes  good when served hot with vanilla ice cream and crushed almonds (toasted almonds is fine too) on top.