Saturday, July 26, 2014

Vegetarian Congee with sauteed turnip and tofu

Ingredients: (Serves two)
For congee:
3/4 cup rice
10 cups water
1 stock cube
1/2 tsp grated ginger
1 tsp salt
1 Tbsp soy sauce
1/4 tsp black pepper powder

Accompaniment:
1 tbsp sesame oil
1 turnip diced
1 bunch of spinach - finely chopped
1/4 tsp turmeric powder
1 tsp red chili powder

1/2 cup diced tofu
Soy Sauce
2 Tbsp roasted sesame seeds
Salt

Method:
Congee:
1) Take a heavy bottomed pan and wash the rice. Add water, stock cube and bring it to boil.
2) Once it starts to bubble, reduce the heat and simmer for 45 minutes. Stirring it once every 10 minutes
3) Add ginger, salt, pepper powder and soy sauce. Continue to simmer for another 30 minutes until the rice half dissolves and becomes creamy in texture. Take care to stir every 5 minutes.

Sauteed turnip:
1) Heat sesame oil in a frying pan. Add turnip and fry for a minute.
2) Add 1/2 tsp salt, turmeric powder, red chilli powder and mix. Lower the heat, cover and cook for 2 minutes.
3) Add spinach and cook for 2 minutes

To serve:
Take 3-4 ladleful of congee in a bowl. Add 2-3 tbsp sauteed turnips on the side, diced tofu. Garnish with sesame seeds and soy sauce.

DONE!!! 

Sunday, June 15, 2014

Ambode Majjige huli

Ingredients:
Roasted chana dal - 4 tbsp
1/2 cup grated coconut
3 green chili
15-20 beans - cut to 1 inch length
1 tsp cumin seeds
3-4 pepper corns
1/2 tsp tamarind concentrate
1 cup thick yogurt
1-2 cups water
2 tbsp oil
4-5 dried red chili
1 tsp mustard seeds
1/2 tsp turmeric powder
1 sprig curry leaves
Pinch of asafoetida
Salt


Method:
1) Prepare the dough for ambode as indicated in Ambode recipe. However, instead of deep frying, we'll be steaming the ambode
2) Place ambode in a steamer. I used a pressure cooker without the weight on. Steam for 10-15 minutes. Pierce a fork to check if ambode is done. Remove ambode and keep aside
3) Grind roasted chana dal, coconut, pepper corns, green chili, turmeric powder into a fine paste with 2-3 tbsp of water
4) Heat oil in a pan, add mustard seeds and wait for it to splutter.
5) Add cumin seeds, dried red chili, curry leaves, beans and fry for 10-15 seconds
6) Reduce heat and add the paste. Fry for a minute.
7) Increase the heat, add 1 cup of water but take care to add it 2-3 tbsp at a time (so that lumps are not formed). Bring it to boil, it should start to thicken.
8) Add yogurt, tamarind paste. Check for salt. If its too thick, add water as needed.
9) Add ambode, bring it to boil.
DONE!!

Serve with rice or ragi mudde

Saturday, June 7, 2014

Strawberry Lassi

Ingredients:
20 medium sized strawberries
1 cup thick yogurt
1 tbsp raw sugar or jaggery powder
1/4 tsp cardamom powder

Method:
1) Blend strawberries in a blender.
2) Add rest of the ingredients and blend.
DONE!!!

Sunday, June 1, 2014

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

Ingredients:
2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped
Salt

Method:
1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.
DONE!!!

Saturday, March 22, 2014

Spinach dhokla

Ingredients:
1/2 bunch spinach
2/3 cup semolina
2/3 cup chickpea flour/besan
1 green chilli
1 tsp grated ginger
1 tbsp sugar
1/2 cup yogurt
1 packet dry yeast
1 tbsp milk
1 tsp fruit salt/baking soda
Water
Salt

Method:
1) Bring about 4-6glasses of water to boil. Remove it from heat and add spinach. Allow it to blanch for 2 minutes. Remove the spinach and cool.
2) Mix milk with 2 tbsp water and warm it up. Add yeast and wait for it to activate - will take 10-15 mins
3) Dry roast semolina until it starts to change colour and a beautiful aroma wafts out.
4) Grind the spinach with green chilli, ginger, sugar, yogurt.
5) Mix this with semolina, chickpea flour, yeast. Set aside for 30 mins.
6) Add fruit salt/baking soda. Add water if the consistency is too thick. Check for salt.
7) Line a plate with cling wrap or grease it. Pour the batter and place it in a steamer. Steam it for 15 mins.
8) Allow it to cool. Cut it into squares.
Done!
Garnish with mustard seeds, curry leaves, sesame seeds fried in oil. I had some left over chutney that I used as a topping. :)

Tip:
I do not


Sunday, February 23, 2014

Rava (Semolina) guliyappa

Ingredients (Serves 2):
1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Water
Oil (Optional)
Ghee (Optional)
Salt

Method:
1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.
DONE!!

Serve with chutney pudi or coconut chutney. Yummmmm :)

Tip:
1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Saturday, February 15, 2014

Vegetarian Turkish Pide

Here's my entry to YeastSpotting! :-)

Ingredients: (makes 2)
2 cups plain flour
1/2 cup wheat flour (optional - you can use plain flour as well)
1 sachet dry yeast
2 tbsp milk
2 tbsp yogurt - optional
Salt
2 tbsp olive oil
Water

For the stuffing:
200g feta cheese - crumbled
1 bunch spinach - finely chopped
5-6 brown mushroom - diced
1 tsp freshly ground pepper
Juice from 2 lemons
2 tbsp sesame seed
Olive oil spray

Method:
1) Add yeast to 2 tbsp of warm water and warm milk. Keep it aside for 10 mins to let it become frothy.
2) Mix this with flour, yogurt, tsp of salt, water to make a dough. Knead the dough for 5 mins. Dab with olive oil. Cover and keep aside in a warm place for 60-90 mins - until it doubles in size.
3) Knead the dough again. Divide it into two equal parts. Don't fret if the dough is sticky. Just dust your hands and the surface you are working on with flour.
4) Pre-heat the oven to 220 C.
4) Take one half of the dough and roll it into a rectangle. I just stretched it into a rectangle :)
5) Take one half of spinach and leaving about 1 cm on all sides, make a bed of spinach on the pide.
6) Similarly, take half of feta cheese and spread it over the spinach. Fold in the edges of the pide.
7) Season with pepper powder. Spread half of the mushrooms on top. Sprinkle 1 tbsp of sesame seeds.
8) Place this on a baking tray, lined with baking paper. Spray olive oil and place the tray in the pre-heated oven.
9) Bake for 20-30 mins or until golden brown. Midway through baking, take a peek and re-adjust the tray if its not baking evenly.
10) Remove once done. Cut into 4 equal pieces. Sprinkle lemon juice on top. enjoy!

DONE! :)

Note: Typically the pide is boat shaped but I could not do it and found this easier ;-)