Wednesday, September 9, 2009

Sprouts Dosa / Childa

This one's another occasional breakfast I created in my kitchen.. had some leftover sprouts and hence made this..

You need:
1 cup whole moong sprouts
1/4 cup chopped onion
1/4 cup chopped tomatoes
1 chopped green chilli
1/2 tsp ginger garlic paste
some chopped coriander leaves
1/4 tsp turmeric powder
1/4 tsp red chilli powder

Blend the sprouts in a mixie with little water, to make a smooth paste (not very smooth, but just a little coarse).
Then add to it all the ingredients and enough water to make a batter of the desired consistency, whether you want it thin like a dosa or thick like an omlet.
Heat some oil in a dosa tawa / non stick pan, and pour a laddle of batter. Cover and cook for 2-3 mins. Turn the side and cook for another minute.
Serve hot.


Monday, September 7, 2009

Oats Dosa

This one's from Simple Indian Food, I've repasted it here..

You need :

1 cup oats (no need to grind)
1/4 cup rava/sooji
1/4 cup rice flour
2 cups water
2 green chillies cut finely
Finely chopped coriander leaves (I didn't put that.. got lazy to clean it)
Salt to taste
I added some chaat masala and meat masala to the batter, as I didn't have chutney ready..

Mix all ingredients except oil and let it stay covered for 15 minutes.
Heat tava and add a laddle full of batter to it and spread in circular way. Spread out a little oil in the sides.
When one side is cooked, turn it and cook on other side as well.
It turned out to be a perfect Sunday breakfast.. everything's good for me if hubby likes it :)

Sev Sabji

This one's from my other sis in law.. She's also a very good cook, but doesn't get time with her job and little angel :)

You need:
100 gms sev, better are the spiced sev you get from farsan companies
2 tomatoes
1 tsp mustard seeds
some curry leaves
1 chopped green chilli
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste (very little, as there's generally

Heat some oil in a kadhai, and add the mustard seeds, curry leaves and chillies. Add chopped tomatoes and cook untill very soft. Then add the powders and salt. Saute for 2 mins, add 1/4 cup water and bring to boil. Then add the sev and cook for just 2-3 mins till soft (but not mashed).. Serve hot with rotis

Very simple and quick


Victoria Sponge Cake

This is my personal 50th post, and the blog's 67th Recipe.. (never realised when we reached here..) So lets celebrate with a cake!! Made it on Sunday :)

This is a piece I cut while it was warm!! Thats why the crumbs..

And this is the freshly baked cake straight out of the oven!

Made this simple Victoria Sponge Cake.. Took it from a Tarla Dalal Recipe book. Its very simple, and tastes so nice, no one'll believe its not from the market!

170 gm maida / all purpose flour
170 gm powdered sugar (I just reduced 1 spoon, cos I prefer less sweet..)
170 gm white butter
3 eggs
1.5 tsp baking powder
1 tsp vanilla essence
1/4 tea cup milk

I used a hand beater for this, since I don't have an electric one.. Not as painful as I thought it might be..

Take the butter and sugar and beat well, till it becomes soft and fluffy. Then add to it one egg at a time and beat well.
In case the mixture curdles, add 1 tbsp of maida and keep mixing. After all the eggs are added, fold in the maida. The mix the milk and vanilla essence, so that you get a batter of dropping consistency.
Bake in a pre heated oven at 400 deg. F / 170 deg C for 20 minutes..

And the most loved sponge cake is ready.. the freshly baked aroma is amazing!!
P.S: Everyone liked it... sp Hubby :)

Multi Grain Ladoo

Make this on Saturday.. The Oats ladoos got over, so made another batch, these were around 20-25 ladoos..

You need:
1 cup atta / wheat flour
1 cup besan / gram flour
3 cups oats
1/2 cup rawa
1/2 cup peanuts
5-6 tbsp ghee
Jaggery to taste
8-10 cardamoms

Roast all the flours seperely, one by one, till the raw flavour goes.
Roast the oats till it gives a aroma as if cooked, cool and grind in the mixie to a flour.
Also grind the roasted peanuts.
Heat a kadhai and mix all the flours. Add 1 tbsp of ghee at a time, and mix well. Once its suffiently moist, and cooked, remove from fire.
While warm, add enough jaggery as per the desired sweetness and mix well.
I grate the jaggery and add a little at a time and mix well, then again grate some and add, to ensure even mixing.. And for the quantity, well, I keep tasting in between :)
Finally, when cool, add the crushed cardamom, and make into ladoos when cooled!
Nice and healthy

Kothimbir Vadi

Made this for breakfast last week.. Its quick and easy.. and tasty

Read this recipe on Personal Tadka, but forgot to take a print a missed a few of the details, but still, turned out well..

Took 1.5 cups besan, lots of chopped coriander, some turmeric powder, some red chilli powder and some 'Thecha'.. thats a freshly ground paste of ginger garlic and green chilli (not in the mixie, but in the 'khut khut' way..)
Mixed all of this with enough water to make a dosa type batter, and steamed it for 20 mins..
Then cut it into pieces and refridgerated it, and shallow fried it in mustard seeds and hing the next morning!

Sunday, September 6, 2009

Virgin Pina Colada

Tender Coconut Water
Coconut cream
Fresh Pineapple sliced into small pieces
7 up/Sprite

Mix the tender coconut water+ half cream+ fruit into a blender.Blend till smooth.

Now take this mixture in a shaking glass ,Add some ice cubes and sprite/7up.Now put the lid and shake well.
Serve in a glass and top with remaining coconut cream.Decorate the glass with a pineapple rim and cherry



Karela Raita

One of the most Awaited Recipe:)

We prepare it every year on Rishi panchami(day following Ganesh chaturthi) as one of the side dishes in the ingredients of the offering to god.It was a traditional recipe given by my Grandma to my Mom when mom got married.I think my Grandma's Mom in law (my Great Grandma)must have given it to her.So really don't know its origin .But it is one of those typical recipes made in Maharashtrian Goud Saraswat Brahmin homes on Rishi panchami day

1 karela(bitter gourd)
Grated coconut
Red chilly powder

Roast the Karela on a Flame for 5-10 mins.Now once its well roasted remove the seeds and peel the black roasted skin.Clean with cold water till the black skin is removed.
Now cut the Karela in small pieces.Mix Gud, grated coconut,red chilly powder and salt in it.Mix a little water and blend it in a blender till its completely a paste(like a coconut chutney).Now add the curd mix well and Serve

Trust me.. its NOT at all bitter!!

Bon App├ętit