Thursday, September 30, 2010

Peanut Butter Cookies

Every now and then I bake cookies. Cookies and coffee is breakfast, so it makes sense to bake them often. And when I don’t bake them some people at home go hungry for breakfast. (It’s just me and my husband at home). This week is different; we have plenty of peanut-butter cookies to fill our tummies every morning. There is this certain book, which inspired these cookies. Read on for more.

Peanut-Butter Cookies

I got it from the library last weekend and it is on Swedish cakes and cookies. Beginning with the jacket, the book is delicious. The red and white checkered- jacket opens to reveal pastries, twists, turns (in the name of Danish) and more. I drool over the pages and find a lot of satisfaction just to sit on my couch, on dreary mornings, lusting over cookies. The book is Swedish Cakes and Cookies, published by Skyhorse Publishing Inc. in case you want to take a look at it yourself.

Peanut Butter Cookies

Ingredients:
Butter: 3/4 cup softened
Confectioners Sugar - 3/4 cup (I find this sugar less sweet compared to powdered sugar, you may use either)
Peanut Butter - 2/3 cup
Egg Yolk - 1 (I threw the white down the drain, you could make a egg white omelet in case you were wondering what to do with. Sorry, for butting in, this is becoming a habit.. do you thing :))
All-purpose Flour - 1 2/3 cups

Peanut-Butter Cookies

Method
1. Beat the butter and sugar with a fork until fluffy
2. Add the remaining ingredients and mix together with the fork to make a coarse dough
3. Use a pastry bag without any stencil/nib press out long strips on to the cookie sheet and bake in a 400 D F preheated oven for 8 minutes

P.S: If you like crochet you can visit my blog here to see some pictures

Changes Made from previous recipe to avoid blender to make the dough so as to get the ridges on the cookies

Contributor: Sunitha

Tuesday, September 28, 2010

Aval Nanachathu/Beaten Rice snack with Jaggery and coconut

This is one of the simplest snacks ever, and makes me nostalgic. My granny used to make this as our evening snack. Out of the school bus my sister and I would fly up the stairs to our house, and right on to the dining table laden with snacks. Gee! Do you remember how hungry one is coming back from school? Oh! I would be so famished, I would grab any food in front of me forgetting I had not even washed my hands. Ok.. don’t tell my daughter I told you that.

Aval (beaten rice) used to be catered to my family by Muthu. He was a Tamilian lad, probably a young man now and if you reading it Muthu, thank you. How some food and flavors bring back memories of a different place and some people ceases to surprise me. I have never thought of Muthu until just now when I start to write about Aval.

A lot of brands now sell aval but while I was growing up it was a rarity. Muthu would come in his mundu and shirt just when we needed aval and it never went without a comment from my mom “I wonder how he knows that I have just finished my stock of Aval.”


Aval Nanchathu

It is best when you take this with some plantain.

Aval Nanchathu

Ingredients:

Aval/Beaten rice- 2 cups
Grated Jaggery- 1 cup
Grated coconut- 1 cup
Jeera/Cumin- 1 tsp
Cardamom powder- 1/4 tsp

Method:

1.Mix the grated coconut and jaggery well using your fist.
2.Throw in the jeera and cardamom and mix again.
3.Mix in the aval using your hands, as if you are kneading the dough, until everything is mixed well.
4.Keep it closed for some time till the aval absorbs all the moisture and becomes soft and puffs up.

Notes:

1.I used brown poha/aval.White one is fine too.
2.If you don't have jaggery, use white/brown sugar.
3.Do not add any water at all.If you are in a hurry just sprinkle a few spoons of milk.
4.Fresh grated coconut works best for this, since the moisture from coconut plays a major role in softening the aval.

Aval Nanchathu

Monday, September 27, 2010

Tortilla Soup

I have always loved soup and still do. It surprises me that I have not posted more recipes for soup on the blog.

I suppose, the love started with the simple gruel and green grams that was a customary dinner at home while growing up. Thereafter, the Chinese food outlets that spawn our cities made sweet corn chicken soup and manchow soup household names. But I never tried as many variations of soup as I have since I came to the U.S.

Tortilla Soup

Coming to the U.S. opened a whole new world of soup to me. Hamburger soup at my friend Janet’s palce, Kale and bean soup at Marilyn’s,are just a few to mention. Today’s recipe is from dear a friend Barbara. Her cooking is superlative, and dinners at her place and socializing are some of my fondest memories from the last couple of years. She cooks everything to perfection. The spices and flavors are always the right amount to keep you wanting more.

With bay leaf, cumin and coriander leaf to flavor this soup it is very close to Indian cooking. I hope you will enjoy this soup as much as I do.

Tortilla Soup

Ingredients:

Chicken Breast - 3 - 4 large
Garlic Cloves - 4
white shoepeg corn - 1 10oz. can I sometimes put two cans]
Diced tomatoes - 1 10oz. can mild green chiles
Cumin - 1-2 tsp.
Bay leaf - 1
Black pepper - ½ t
white shoepeg corn - 1 10oz. can
diced tomatoes with mild green chiles - 1 10oz. can of

To sauté:
Olive oil - 2 Tablespoon
Onion - 1 large
Garlic Cloves - 4
Cilantro chopped - 6-8 branches

Method:

1. Boil Chicken breasts for 30 minutes in sufficient water to have about 2 qts of broth left (I boiled it in 9 cups of water) with 3-4 large cloves of garlic, salt and pepper to taste.
2. When chicken is done, remove from broth, cool slightly and cut and shred into small pieces. Return to broth.

3. In small skillet with 2 T. olive oil sauté:
4-6 large cloves of garlic chopped finely
1 large onion, chopped
6-8 branches of cilantro chopped

4. Add to chicken and broth.

Add:
1 10oz. can of white shoepeg corn [I sometimes put two cans]
1 10oz. can of diced tomatoes with mild green chiles [I prefer to blend the tomatoes completely before adding.]
[You may also add 1 can V-8 juice if you prefer more tomato flavor.]
1-2 tsp. Cumin
1 bay leaf
½ t. black pepper [or more to taste.] Also check for salt to taste.

Simmer mixture for about 30 minutes more.

Serving Suggestions:

Serve in large bowls with
--Shredded Monterrey Jack Cheese
--Chopped Avocado [To keep avocado from turning brown, place one of the avocado stones in the serving bowl with chopped avocado until time to serve.]
--Lime slices to squeeze on top
--Frito tortilla chips OR cut 3-4 corn tortillas into thin shreds and fry them in oil until crisp. Drain well.

Contributor: Sunitha

Friday, September 24, 2010

Moist Chocolate Cake

This is one cake you can whip up with your eyes closed. Even then, the texture and taste is the kind to die for.

Sunitha first found this recipe online, and since then, both of us have made it several times. Believe us, it can never go wrong! This surely is one of those recipes that lives up to the remark ‘fool proof.’

Moist Chocolate Cake

In short, this comes highly recommended by Collaborative Curry! Let me tell you, if you have nothing better to do, get this one going. You will have everyone going Ga! Ga! over it.

Moist Chocolate Cake

This will show you how it looked when I took it out from the oven.

Moist Chocolate Cake

Yes, use Hershey's cocoa, its really good!

Ingredients:

For Cake:

Flour- 1 cup
Sugar- 1 cup
Cocoa powder- 1/3 cup
Baking soda- 1 tsp
Egg- 1
Salted Butter/Oil- 1/2 cup
Buttermilk/Milk- 1/2 cup
Pure Vanilla extract- 1 tsp
Boiling water- 1/2 cup

For Frosting:

Whipped Cream Frosting.See here
OR
Use store bought Whipped cream

Method:

1.Preheat the oven at 300 degree F.Grease a 7 by 11 inch baking dish with butter/shortening.
2.Mix the flour and baking soda by whisking together in a mixing bowl.
3..Beat the sugar and butter/oil. Add the egg and beat well.
4.Add the milk/buttermilk and cocoa and mix everything well.
5.Add the boiling water and vanilla extract now.
6.Finally add the flour mixture and mix everything well.
7.Pour it into the baking dish and bake for about 30-35 minutes or till the cake is done.
8.Cool on a wire rack and do the frosting.

Moist Chocolate Cake

Notes:

1.If you are using unsalted butter, you may add 1/4 tsp salt.
2.Both oil and butter works fine, though butter is better.
3.This tastes superb even without frosting.Just like Lyndsey mentioned in her comment, you could dust it with powdered sugar.

Recipe from here

Hope you guys have a fantastic weekend.

You can find our Mahogany cake recipe here

You can find all our cake recipes here

Contributor:Namitha

Thursday, September 23, 2010

Bharwan Bhindi/ Stuffed Okra

     Bhindi / Okra stuffed gets cleaned off plates easily, around here.  The stuffed okra recipe is simple, but time consuming because it's cooked on low heat.   You can use store-bought masala to stuff the okra or home-made.  Since I seldom buy store bought masala, I have something you can put together at home with out a branded sambar or chana masala powder.

Stuffed Okra

    The key to making this dish is to make sure the stuffing is well cooked.  Since the okra tends to brown easily it's challenging, however, cooking on low heat helps.

2010_09_231

Look who was visiting this morning! He is always around, digging holes in my planters.

Stuffed Okra


Ingredients:
Okra       - 30 nos washed and dried; the head chopped off
Onions    - 1
Tomato   - 1
Cummin - 1/2 tspn
Coriander Powder - 1 Tbspn
Chili Powder   - 1 Tbspn (if you want it milder use less)
Asafoetida - 1/8th tspn
Fenugreek Powder - 1/4 tspn
Turmeric - 1/2 tspn
Besan (Chickpea flour) - 1 tspn
Aamchoor/ (Dry Mango Powder) - 1/2 tspn
Oil - 1 Tbspn

Method:
1. Dry toast all the powders on low heat and with little water make a paste
2. Slit the okra on one side and stuff the masala
4. Heat the pan and add 1 Tbspn oil 
5. Arrange the okra with the open-stuffed side facing up
6. Keep the heat at the lowest and cook the okra covered for 10 minutes checking in between to make sure the bottom is not burning
7. Gently toss without displacing the masala or turning the okra fully for another 5 minutes or so
8. The color should change from the bright green of the vegetable to a more cooked dull green
9. Turn around all the orka now and cook again for 5 minutes toss a little and continue cooking
10.  Make sure the masala does not burn
11. Once the okra is cooked, add onions and fry for a few minutes followed by tomato like I have done today or if you want the onions and tomatoes to be crispy
12. Take the okra out, heat 1/2 tbspn oil and add cummin seeds and splutter followed by onions and stir fry on high for a minute
13. Add chopped tomatoes and fry on high to brown the edges but keeping the shape
14. Toss this over the fried stuff okra and squeeze about 1/4 of  a lemon and serve


Notes:  You can serve this dish with roti's or rice.
2. I added the cumin seeds with the powder and finished off with step 11 when I cooked today.

Tuesday, September 21, 2010

Chocolate Sugar Cookies

Chocolaty cookies with frosting that mirror my flower garden!

  Birthdays were the happiest occasions when I was young. (Between you and me, now they remind me that I'm not too far from wrinkles and white hair).  When in school, birthdays were the one day we could wear casual clothes to school, a change from the regular uniform.  I used to wait eagerly for my birthday to roll in to  show off my color dress (that's what we called casual clothes then) and distribute candy.  How things have changed now!

 For an example, when my daughter celebrated her birthday last week, it was different.   She wears casual clothes to school everyday, so then, how do you make it special?  She had an answer!  Dress up chocolate cookies, her favorite, for the occasion.  I am glad we decided to go with her instinct because the sugar cookies with frosting came out vibrant and festive.   

 To add to all that, since both my children helped to make the different shapes and frosting, it became a family event.  We had quite a good time in spite of all the spilling and mopping that comes with the territory of group activity.  It was with great restraint that we were all able to keep ourselves from licking. 

Which do you like the most? It's hard to choose, I know.

Chocolate Sugar Cookies

My daughter would say the one with purple icing, since that's her favorite color.  I am partial to this one too, because it is my own creation.  I added blue and red in 2:1 proportion to get the desired result.    When you are trying keep adding more red if you think you need to soften the blue further.     
Chocolate Sugar Cookies


Did you notice the sprinkles are little butterflies? Oh, yeah! They are, and it made my daughter's heart flutter with excitement and squeal with delight, every time we sprinkled some on. Childhood, such a delightful time!

Ingredients:

For Cookies:

All purpose Flour- 2 3/4 cup
Cocoa powder (preferably Dutch processed)- 3/4 cup
Baking Powder- 1 tsp
Salted Butter- 1/2 cup
Unsalted Butter- 1/2 cup
Granulated white sugar- 1 1/2 cup
Eggs- 2
Pure vanilla extract- 2 tsp

For Icing :

See here
But if you are making the above amount of cookies you may have to make double the amount for icing, but the proportions are the same.

Chocolate Sugar Cookies

Method:

1.Mix the flour,cocoa powder and baking powder by whisking together them in a large mixing bowl.
2.Beat the butter and sugar well in a bowl,until smooth and soft.
3.Add the eggs one at a time and beat well.
4.Pour the vanilla extract and mix well.
5.Mix the wet and dry ingredients to make a dough.
6.Divide the dough into 2 or 4 equal parts and make disc shape and wrap them in plastic and refrigerate for at least 30 minutes or until they are firm enough to roll.
7.Preheat the oven at 350 degree F and line 2 baking sheets with parchment paper.
8.When the dough is ready, take one disc from the fridge and roll it on a flat surface until it is about 1/4 inch thick and cut it with a cookie cutter to get your favorite shapes.
9.Transfer the cookies to the prepared baking sheets and chill them for at least 15 minutes. This helps the cookies to retain their shape while baking.
10.Bake them for 10-12 minutes and cool on a wire rac before you do the frosting.
11.Meanwhile prepare the next batch of cookies and chill them before baking.
12.Prepare the frosting by mixing everything together and spoon it on the cookies. Let it dry,this may take several hours. Store them in an airtight container.

Chocolate Sugar Cookies

Sending this to From My home Kitchen's Chocolaty Dreams event
AND
Champa's Bake Off event

Notes:

1. Butter should be at room Temperature.
2.You could use the normal cocoa powder, if you don't have Dutch processed.I used a mixture of both :-)
3.According to the original recipe, Royal Icing is recommended. But I didin't have any Meringue powder at home and didn't want to take any Salmonella risk, by using the raw egg whites.
4. Makes around 4 dozen.

Recipe Adapted From: Joy of Baking

Contributor: Namitha

Monday, September 20, 2010

Croissants

Hope you had a sun-shining, pleasant-weather weekend in your neck of the woods. Here, the scrumptious weather continues with bright light, and a cool breeze keeping the edge off the heat. There were also plenty of croissants filled with pineapple and chocolate to enjoy. Did you say you had a better weekend????

Croissants

This is kind of my first attempt at taking step by step pictures. I cannot say I enjoyed this much, but hopefully it is helpful to understand the cutting and rolling of croissants.  There is spoon filling at the broad end of the triangle; roll-tucking in the center, while simultaneously keeping the tapered-end stretched.  This helps, give several layers as possible for the finished croissants.

Croissants

To make chocolate filled pastry, cut the dough in rectangles and roll
Croissants

Let it sit for about 10 minutes so that the dough rises a little, give an egg wash and sprinkle with sesame seeds if you like.  Do not leave pineapple pieces on the baking sheet while baking (like you see in the picture) because this might burn while in the oven.  I sprinkled some while photographing for effect, though, I doubt that was very successful.
Croissants

Aha! baked goodies, crisp on the outside with buttery layers inside.

Croissants

Enjoy for breakfast with milk, or every time you spot them on your counter top, grab one and pop'em in your mouth like I do.  No wonder the needle on my weighing scale keeps tipping to the wrong side.

Ingredients:

For the Dough:

All purpose flour bleached and enriched - 2 1/4 to begin.  )Keep plenty in store because you will need to work the dough while rolling)
Water - 3/4 cup
Eggs - 1 (beat and divide in two )
Yeast -  1 1/4 tspn
Salt - 1/2 tspn
Sugar - 2 1/2 Tspn
Butter - 1 1/2 stick (divide into six parts)

Filling:
1. I use cheese, jalapeno, chocolate and even pineapples.  You can use filling of your choice.
I have used chocolate chips, if you have small stick that will work better while rolling
For the pineapple filling I have used canned pineapple chopped fine and sprinkled with sugar

Method:
1. Mix yeast, 1/2 tspn sugar in 1/4 cup of luke warm water (110D F) and wait till the yeast froths
2. Take all the dry ingredients together in a bowl and make a well in the center
3. Add 1/2 the egg,( and retain the remaining for egg wash), water and yeast and using a spatula mix
4. Leave the dough in the refrigerator for 15 mintues
5. Dust your counter top with dough and drop the sticky dough in.
6. Knead the dough to make it supple and roll out into a rectangle
7. Spread one part of the butter and fold like a book. (Check this video for more help)
8. Wrap in cling film and refrigerate for 15 minutes
9. Continue rolling out the dough in rectangle, spreading butter and folding like a book until you exhaust the butter.  This makes sure you have incorporated the butter evenly and have flaky layers
10. You may refrigerate the dough overnight and bake them the next day or after resting 15 minutes
11.  Roll, cut, shape croissants and give an egg wash as mentioned earlier and bake at 400 D F for 10 - 15 minutes

Contributor: Sunitha

Thursday, September 16, 2010

First Blog Anniversary,200th Post and Tres Leches Cake

On this same day last year, something special took shape. It kept me tingling- happy, nail-biting anxious, hair-pulling irritated, and joyously content through the days. Today, Sunitha and I celebrate our blog’s First Birthday! Hip! Hip! Hooray!

As a bonus, today we also complete our 200th post on our site! Wham! Bam! With fire crackers and banners we celebrate! And for you who gave us good company with your kind compliments of our photographs and recipes, we thankfully share nothing less than Tres Leches Cake.

Tres Leches Cake

Have you tasted this before? If you have, then you know what I am talking about. Melt-in-your-mouth texture, commingle with frothy cream, sweet condensed milk, effervescent flavor of vanilla. Every bite is a marvel. Each time you bite into it, savor the taste and experience the jolly ride it takes you on. This cake is right for this week.

I made this cake on Monday celebrating my wedding anniversary. I definitely had my husband swooning, ahem! With the cake. But the reasons for celebration were not over; following closely was my mom's birthday, then my daughter's and today the BLOG birthday. Fantastic, I proclaim!

Now a little about the recipe; it is adapted from The Pioneer woman, Ree. I have always admired her blog, writing style and recipes. If you don’t know about her please click here. This is the first recipe I'm trying out from her blog. And it proved to be everything as promised. Rich with the perfect sweetness.

A day indeed for celebrations here at Collaborative Curry. I hope it will rub off on you too.

Tres Leches Cake

Ingredients:

For the cake:

All purpose Flour - 1 cup
Salt - a pinch
Baking powder - 1 1/2 tsp
Eggs - 5 separated
Sugar - A Little less than 1 cup
Pure Vanilla extract - 1 1/2 tsp
Milk - 1/3 cup

For pouring over the cake:

Evaporated milk - 1 can
Condensed Milk - 1 can
Heavy cream - 1/4 cup

For frosting:

Heavy cream - 1 3/4 cup
Confectioner's sugar - 3 Tbsp
Pure Vanilla Extract - a few drops

Tres Leches Cake

Method:

1.Whisk together the flour,salt and baking powder in a bowl.
2.Preheat the oven at 350 degree F.Grease a 9 inch springfoam pan and set aside.
3.Separate the eggs and take the yolks in a bowl.Beat it with 3/4 cup of sugar until it turns smooth and pale yellow in color.
4.Mix in the vanilla extract and milk too.
5.Combine this with the flour mixture by folding in.
6.Clean the whisk well and wipe it dry before you start with egg whites.
7.Beat the egg whites till soft peaks appear.Now add the remaining 1/4 cups of sugar and beat until you get stiff peaks.Do not overdo this.
8.Gently fold in the whites into the above mixture.
9.Pour it into the prepared pan and bake it for about 35 minutes or until a skewer inserted comes out clean.
10.Cool it on a wire rack.Transfer it into a serving dish, upside down, that has lips to hold the milk you will be pouring over it.
11.Make small holes on the cake by piercing it with a skewer or tooth pick.
12.Combine the 3 milks,evaporated, condensed and heavy cream in a bowl.
13.Spoon this over the cake as evenly as possible.You could save a part of it, say about half a cup and use it while you serve the cake slices.(which I forgot to do this time)
14.All these will be absorbed by this magically spongy cake in about 1 hour.
15.Prepare the frosting by beating the heavy cream till stiff peaks form.Add the sugar and vanilla too. Spread it evenly on the cake.
16.Keep it chilled and serve with a little leftover milk mixture and lots of love :-)
17.This could be stored in the refrigerator for several days.


Tres Leches Cake

Notes:

1.You could use the smaller cans of evaporated milk or condensed milk, according to your preference of sweet level.
2.Ree suggests to make this in a 9 by 13 inch pan, so that you get a thinner cake and the milk gets absorbed easily.I have tried it too. But then you need a serving dish with lip as big as that :-)
3.I got a one pint heavy cream and used 1/4 cup for the milk mixture and the remaining for the frosting.

Contributor: Namitha

Wednesday, September 15, 2010

Calzone

Calzone is a baked turnover served with marinara sauce at its side. It is of Italian origin, but you may improvise by changing its filling. Today, I have kept the filling as true to Italian as possible. However, I will definitely try an Indian puff filling later. In short, there is no end to the variations you can concoct.

We enjoyed this as an evening snack yesterday, but it was quite filling. So much so that we didn't eat any dinner. Therefore, enjoy it as a one pot meal or snack but either ways you will not be disappointed. It's delicious.

On a different note:

Today is festive because of a pretty little girl,
she was born on this day a few years back.
Her stories and spirit she lends this blog.
She is Nami's daughter, I wish her a very happy birthday!

M- God Bless!

Calzone

Pizza Base:

I have used the recipe from our blog given here. This will make 8 Calzones.
1. Leave the pizza dough to rise to double in size, approximately 2 hours and go on to make the filling

Calzone

Filling:
Chicken Breast - 1 big
Onion - 1 medium size
Tomato - 1
Garlic - 4 cloves
Peas - 1/2 cup
Capsicum - 1/4 to 1/2
Green Chilis - 3 nos (optional)
Seasoning - a generous dash
( Mrs. Dash Extra spicy seasoning)
Antipasto - 1/2 cup (this was a mixture of cured artichoke, black and green olives and bell pepper)
Olive Oil - 1 Tbspn
Cheese - 1/2 cup (mix of parmesan, Asiago and Romano)
Egg white - of 1 egg

Calzone

Method:
1. Clean and chop chicken into tiny pieces
2. Heat oil in a pan and add chopped onions and saute, followed by garlic
3. Once the onions have become translucent add the chicken pieces and saute till it turns white
4. Add chopped tomato, seasoning, peas and salt about 1/4 tspn and saute
5. Keep the vessel covered and cook for 10 minutes or until chicken has cooked through
6. Add the capsicum stir in and cook for a minute and add the antipasto and stir in and remove from heat

Preparing Calzone

1. Once the dough rises, which takes about 2 hours, punch it down and divide into 8 equal parts
2. Roll each part into discs as much as you can roll out. About 1/4-1/2 inch thickness
3. Spoon in the filling, sprinkle over 1 Tbspn of cheese on one half of the disc.
4. Lightly apply water to the edge of the disc
5. Lift the other half over to cover the filling and edges of the disc meet. With a fork seal the calzone
6. Beat an egg white and using a pasty brush do an egg wash over the calzone
7. Bake in a pre heated over for 360 D F for 10 minutes or until the calzone is golden brown on top


Serve with marinara sauce as dinner or enjoy like you would a savory snack.

Contributor: Sunitha

Tuesday, September 14, 2010

Homemade Ghee

I was not sure whether to post this or not, but eventually decided to go ahead. I have had many requests for this therefore I guess at least some of you will need this recipe. This is mainly for those who are staying abroad and have access to unsalted butter but not so much clarified. Enjoy!

Ghee

Ingredients:

Unsalted Butter- 1lb
Fenugreek Seeds (optional)- 3-4


Method:

1.Melt the butter in a thick bottom pan on medium high heat.
2.Once the butter is melted add the fenugreek seed,if you are adding any and reduce the heat to medium low.
3.Once it starts to splutter let it sit there on this heat for 20-25 minutes or until all the spluttering stops and the ghee starts to turn golden brown in color.
4.Let it cool. Do not disturb the bottom.
5.Sieve it into a dry glass(preferably) container and close it tightly,once the ghee has cooled completely.


Ghee

Notes:

1.Some people like their ghee to be yellowish, in that case you could switch off the heat 5-7 minutes before.Also you could add a pinch of turmeric to enhance the color.
2.If you want to store it for a while you will have to make it like I have explained.This is to make sure that no water is left in ghee.
3.I took these pictures soon after sieving,before it got solidified.
4.Adding fenugreek gives a nice flavor to ghee.But it's completely optional

Contributor: Namitha

Monday, September 13, 2010

Beef Curry

Beef curry on a cool autumnal afternoon. A spicy something to enjoy while you watch the colorful leaves find its way to your porch.

It is a special day for me and I am in a cheerful way. Glad for the little things in life which brings happiness. Another anniversary is here and birthdays and anniversaries make me feel very good and I am sure you feel the same. It's an occasion to cook specials, do spring clean ups, pretty up the place with flowers and bust out the prettiest sheets to spread. I even gave my little champ here a bear hug and big smoochie. He is behaving quite well you know. Letting me sit here and chat with you while he plays with his toy 'Thomas.'

You have a wonderful time until we come back with another recipe for you.

Beef Curry

Ingredients:

Beef- 2 lbs
Turmeric powder- 1 tsp
salt- to taste
Oil- 2 Tbsp
Onion chopped- 1 cup
Ginger paste- 1 Tbsp
Garlic paste- 1 1/2 Tbsp
Meat Masala (store bought)- 1 Tbsp
Garam Masala- 1/2 tsp
Red Chilli powder- 1 tsp
Kashmiri chilli powder- 1 tsp
Coriander Powder - 1 tspn
Pepper Powder- 1 tsp
Coconut pieces/thengakkothu- 1/4 cup
Curry leaves- 2 Sprigs
Tomato- 1

Beef Curry

Method:

1.Clean the beef and cut into one inch cubes.
2.Marinate with salt and turmeric and keep aside.
3.Pour the oil into the pressure cooker and saute the onions till they turn translucent.
4.Saute the ginger and garlic till the raw smell is gone.
5.Throw in all the spice powders and saute for a couple of minutes.
6.Now add the tomato slices and saute for a couple of minutes.
7.Add the marinated beef and coconut slices into this and mix everything well.Throw in the curry leaves and add about 3/4 cup of water and cook upto 3 whistles.
8.Open when the pressure is completely released and adjust the consistency by adding more water and boiling or keeping on the fire to reduce the water according to your preference.



Beef Curry

Notes:

1.This is an easy method,if you want to have a look at the authentic recipe, see the beef roast/fry recipe and follow the steps till you cook in the pressure cooker.
2.You could go easy on chilli powder and pepper powder if you want it mild.
3.If you don't eat beef, try this with lamb or mutton.

Contributor: Namitha

Friday, September 10, 2010

Cinnamon Rolls

  Whirl wind romance with cinnamon rolls.  Pretty, sweet swirls with cinnamony goodness a delight in your mouth and to the eyes.  The aroma wafting while it bakes puts all candles from the store to shame.  

Cinnamon Rolls

 I have to confess though that kneading the gooey dough for a good 30 minutes was no joke.  To begin with  I measured the quantity of dough all wrong.  I use a light flour 'White Lily.'  If you are not using bread flour and this one they remember to read the fine print.  It says, add 1 cup and 2 tbspn to equal 1 cup of all purpose flour.  Bah! not being careful with the measurement made me waste a lot of time.  It took my brains 30 of kneading the gooey dough before realizing the folly.  The very wet dough I was working with proved too much for my shoulders.   However, once I got the proportions all fixed it worked like a charm.

Cinnamon Rolls

  Like in all relationships misunderstanding once worked out everything falls in place.  The cinnamon rolls out of the oven was perfect.  I was tearing at it in delight as soon as it was cool.  They are great as an evening snack with tea or breakfast with a strong cup of Nescafe.

Cinnamon Rolls

Ingredients:
1. Bread Flour (or all purpose flour which is bleached and enriched) - 2 1/2 - 3 cups
2. Sugar      - 1/4 cup
3. Salt         - 1/4 tspn
4. Vanilla Essence - 1 tspn
5. Eggs - 1

6. Milk   - 1/2 cup
7. Butter 1/4 cup
8. Yeast - 2 tspn dry active
9. Water - 2 Tbspn (warm at 110 DF)
10. Sugar - 1 pinch

Method:

1.  Take ingredients 8, 9 and 10  and mix and set aside till yeast froths
2. Mix ingredients 1 to 3 in a bowl large enough to knead the dough. (Use only 2 1/4 cup to begin with and as needed add the remaining flour)
3. Mix all the wet ingredients 4 to 7
4. Make a well in the flour and pour the wet ingredients
5. Add the frothy yeast
6. Start stirring in with a spatula slowly incorporating the wet and dry ingredients
7.The dough will be sticky but will come together to make a smooth dough with kneading
8. After 10 minutes of kneading in the bowl lightly flour a surface and working a little flour in if gooey knead the dough until you have a smooth dough
9. Place in the bowl cover with damp cloth or cling sheet and set aside for the dough to double in size

Cinnamon Filling
Brown Sugar - 1/4 cup packed
Cinnamon Powder - 1 1/2 tspn
Butter                    - 3 Tbspn melted

Rolling:
1. Once the dough has doubled (it takes about 1 1/2 to 2 hours) punch down the dough and roll it out into a rectangle shape.
2. Brush the melted butter on and add the mixed sugar and cinnamon powder evenly
3. Roll and pinch the top
4. Using serated knife cut 1 inch pieces and place in a 9 inch or any tin dish
5. Keep it covered to rise and the rolls should stick to each other
6. Bake at 350 D F for 15 -20 minutes or until golden brown

Entering this for Champa's Bake off Event. To find more click here.

Contributor: Sunitha

Thursday, September 9, 2010

Oatmeal Banana Muffins

  After a roll this week with sinful desserts and pork, let's talk healthy today.  These muffins with oats and whole wheat flour is super soft and delicious.   Great in your tummy and yet gentle on your love handles.

   Don't mistake healthy to be dry flakes falling off the muffin.  No, far from it.  My little guy enjoyed it so much he finished a big huge muffin (huge- used relative to my 2 year olds size). And on a lighter note here is a snippet of dialogue we shared while I was making this recipe:

LM:     Muffin menam ( I want muffin) The words are distorted like when babies first start talking.  Like 'twain' for train etc.

I (Playing along in his child talk): eppo tharame..(Wait a second)

LM(Pouting his lips and giving me a wide eyed doll look): Veleelu vachittu matiye (Only after you have kept it outside)

I: Open jawed, hands on hips making a face at him.

  Did you get it?  He is teasing me! Yeah, the little one is growing up quickly in the teasing department.

  He says 'only after keeping it outside' because I cook and then run outside with it to the patio to photograph.  I do this little hip hop between stove - dish - patio - table thingy.   Therefore now, I am the butt of the joke even for my 2 year old!   Gosh! What do a being do when they have to blog and photograph and feed kids and not have them tease you!!%@%$#

Oatmeal Banana Muffins

Ingredients:

Brown Sugar- 1/2 cup to 2/3 cup
Oats- 1 cup
Whole wheat flour- 3/4 cup
Baking Powder- 2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Eggs- 2
Mashed bananas- 1 cup (3 med)
Vegetable oil/Any oil of your preference- 1/4 cup
Cinnamon powder(optional)- 1/2 tsp
Walnuts chopped- 1/2 cup
Low fat milk/Buttermilk- 1/4 cup

Oatmeal Banana Muffins

Method:

1.Preheat the oven at 350 degree F.Prepare a muffin pan by either greasing or lining with paper liners.
2.Crush the oats in a blender and mix it with the whole wheat flour,salt,baking powder and baking soda.
3.Beat the eggs and sugar to mix them well.Add oil and mix once more.
4.Spoon in the mashed bananas and cinnamon if you are adding into this and mix well.
5.Finally add the milk/buttermilk and mix again.
6.Pour this wet mixture into the dry mixture and fold in using a wooden/plastic spatula.Also mix in the walnuts in this.
7.Spoon into the prepared muffin pans and bake at 350 degrees for 18-20 minutes or until they are done.

Oatmeal Banana Muffins

Notes:

1.This recipe gives you 12 standard size muffins.
2.You could add 1 tsp of pure vanilla extract if you prefer.
3.You could add more nuts if you wish.

Sending this to Champa's Bake off event

Recipe courtesy: Various Internet sites
Contributor: Namitha

Wednesday, September 8, 2010

Aval Payasam/Rice flakes or beaten Rice Pudding

Today’s is a recipe that took shape in 1960’s or maybe even earlier in my family.

It has been a while since we posted old recipes, hasn’t it? Hopefully, this one will change that and intrigue you enough to be included in your collection of ‘antiquities’. Valiyachen (my maternal grandfather) handed down this recipe for payasam to my father. Well, there is no hand-written-yellowed copy of this recipe to boast. However, like all Indian recipes learned by observing. My father learned it from –Valiyachen- and my sister and me from our father. And now, it makes me quite happy to share this treasure with you. Life cycle of a recipe! Huh!

I cannot help but say a little more about Valyachen. He was an avid cook. He was so good; I think he was better than my granny or mom. (I will have to convince my mom I don’t mean that). Valiyachen's industry is well known; running a business, laboring in the paddy-fields with the workers, cultivating thil/gingely/ellu and beans (urad) as in-between crops (crops done in-between paddy season), and cooking too. He was multi-talented. The thil (sesame) yielded from his fields he made into ellundas(jiggery sweetened sesame balls). From the yard – kitchen- mouth, can you imagine! Oh! The taste!
We lost him to cancer when I was just knee high. His memory thankfully is still fresh in my mind. Conversely, his image flashes in my mind like a framed painting; young man standing tall in his white dothi and plaid shirt, both hands busy with totes brimming with goodies, like ellunda,achappam ,upperi etc. His smile was the brightest growing ear to ear spotting us running to him when he visited. He adored and spoiled us and we loved him back with equal strength. I tell you, it amazes me even today how, in a male dominated society he was such a gentleman helping granny in the kitchen and being so adorable all at once.
My mom says grandpa made payasam, whenever it took his fancy. He never bothered to have a reason to celebrate (which is generally when payasam is made). My father takes this cue and does the same these days. I encourage you to do the same.

During my vacation in Kerala we cooked some together, reminiscing about Valiyachen and had a pleasant time. Whilst my children were making their childhood memories I refreshed some of mine!

I agree there is no need for a reason to make payasam but this post coincides with my sister and her daughter’s birthday. Therefore I take this opportunity to wish them both all the love and happiness. Chechi (as my sister calls me) is sharing this payasam with you all to celebrate my lil sister.


Aval Payasam

On a different note, there was a big wildfire in Boulder 2 days back. Some of you might have seen it on tv.Many families lost their houses though almost everyone is safe.About 3,500 acres is burned,8 people are missing and 90 structures are charred. All good thoughts and wishes to those who are affected and the firefighters who worked continuously for 2 days.

Ingredients:

Aval/Poha/Rice flakes-100g/1cup
Jaggery/Sarkkara- 200g/1 1/2 cup(1 medium sized ball)
Ghee-1 Tbsp+1 Tbsp
Coconut milk(first pressed milk)-From one med size coconut
Coconut milk(second pressed milk)-From one med size coconut(~4 cups)
Cumin/jeera powder-1 tsp
Cardamom powder-1/4 tsp
Dry Ginger powder-1 tsp

For Seasoning:

Cashews-2 Tbsp
raisins-2 Tbsp

Method:

1.Heat ghee and fry the aval till it turns golden brown by stirring continuously.
2.Melt jaggery after adding 2-3 Tbsp of water and sieve it n another pan.
3.Keep a thick bottom pan and pour the melted jaggery into it. Once it is heated up, add the fried aval and stir it continuously for about 20-25 minutes. Add a little more ghee in between.This is to combine aval and jaggery well.
4.Add the second pressed milk and cook well, stir continuously.This may take about 5-6 minutes.The consistency should be sightly on the watery side. Otherwise it gets thicker after you add the first pressed milk and the spices.
5.Meanwhile mix together the first pressed milk and all the spices without any lumps.
6.Switch off the heat and add the coconut milk mixture and mix well.
7.Fry the cashews and raisins in ghee and add into the payasam.

Aval Payasam

Notes:

1.We used the Brown aval, but you could use the white one too,but use the thicker one.
2.You could replace a part of the coconut milk with the regular milk.
3.If you have never made fresh coconut milk, this note is for you :-).You have to squeeze so hard to take out the fresh first pressed coconut milk without adding any water. Once you are done with this, add a few spoons of warm water and grind it in a mixer or blender and press out the second coconut milk through a sieve.

Contributor: Namitha

Tuesday, September 7, 2010

Garlic Mozarella Bread

   So howz it going?

    Sun shiny weather with cool breeze, it's delicious.  Hope you are enjoying yourself as much as I.

    Talking about today's cooking; on my regular grocery shopping this weekend I decided to bring home one of these long French Breads.  Do you like the way they are displayed in the store.  I love it.  They are displayed outside the bakery section in large baskets or tubs with the bread sticking out like dry stick arrangement as in decor.  Quite fancy, I would say.  However, the size which is so appealing to look at puts me off from buying since it's too much for two people.  This weekend though I had a case of 'butter knees'.  Yeah! they gave way and the next thing I know I had grabbed one and dumped it in the cart.  I did not even look at Vi to see if he approved.  I walked on. He is very sweet never disapproves ;) but I knew it was a risky choice.  Nobody approves wasted food in my house.

    Now that I am home and my knees are back to its bony self and quite sturdy I am quite at loss to what to do with all the bread.  I have decided to tackle it slice by slice.  Therefore, here is a simple, quick and smart recipe for a snack which can also be a nice accompaniment with soups or salads.  A no brainer! 

French Bread

You will need:
French Bread - 1/2 inch thick slices 8
Cheese          - Mozarella
Parmesan, Asiago  and Romano - I have a box with the three mixed which I use for topping salads and soups so you could just use Parmesan or any other cheese you like or simply do with only mozarella
Oregano         - to taste
Garlic             - 2 cloves chopped fine and gently crushed
Butter             - gobs of it

Garlic Mozarella cheese Sticks

Method:
1. Slather butter on both sides of the slices and set on a baking sheet
2. Sprinkle oregano and garlic equally on all pieces
3. Spoon over cheese of your taste or liking
4. Top them all with mozarella.  I like to add quite a bit to make it nice and cheesy.
5. Bake in a pre heated oven at 400 D F for 6 to 7 minutes or until cheese has melted and turns a golden brown.
Mozarella Cheese sticks 

Contributor: Sunitha

Monday, September 6, 2010

Varutharacha Pork Curry/ Pork in fried and ground coconut gravy

  The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today.

  With this kind of weather you can hardly blame me if spicy rich food invades my mind.  I know I talked about doing an Italian fare this week but I just couldn't help myself.  I am too Malayalee I suppose.  Rainy, cloudy weather is reminiscent of monsoon holidays and comfort food.  Therefore, will you forgive me? Shall we take a look at a spicy, tantalizing fare?

   The curry is cooked with pork shoulders.  The shoulder meat is lined with gooey fat (gooey when cooked) making the taste exquisite.   Now, here I am not blowing smoke about my culinary skills.  I am just saying pork shoulder meat has a lot of fat and it's very tasty.  Thanks to J my friend who suggested I buy pork shoulder for curry.

  Now to brag just a little about the curry.   The gravy has a nutty flavor exuding from the fried coconut.  This teamed with curry leaves and all the other spices makes it quite South Indian which means utterly tasty.  A 'hit your senses' kind of dish ironing smooth with coconut.  If you have not yet cooked with this gravy you should.  Agreed it's pungent and the dish bursts with a medley of flavor.  Even then the fried coconut, to repeat myself, adds dimension soothing the piquant spices.  For me, it recreate the smell and taste of Kerala.  I know I said I will just brag a lil but you see..Sigh! Couldn't help myself.

Anyways,  to get you down from the high of a host of spices bite into Brussels sprouts.  The wedges arev sauteed in butter to perfection(read a little crunchy yet cooked).  Heat oil in a pan add 'I can't believe it's not butter' wait till it melts and plop in the wedges.  Stir it around briskly till the white of the sprouts are mottled with brown.  You may be thinking "what the heck" well, I understand your sentiments.  Mixing Indian and a totally American recipe may sound ludicrous but believe me spicy curry served with hot jasmine rice and buttery sprouts are complementary.  

Now, without further ado.....   

Varutharacha Panni Curry

Ingredients:

Pork - 2.65 lbs
Turmeric - 1/2 Tspn
Salt - 1/2 Tspn

Saute:
Ginger - 2 Tbspn chopped
Garlic - 2 Tbspn
Onions - 1 Big
Tomato - 2 medium size (tomato on wine kind)
Oil - 1 Tbspn

For Dry Frying

Fennel Seeds - 1 1/2 Tbspn
Cumin Seeds - 1 Tspn
Star Aniseed - 1/2 of one
Cloves - 8 nos
Cardamom - 3 nos
Cinnamon Stick - 2 inch
Whole Pepper Corns - 1/2 Tbsp

Grated Coconut - 1/4 cup
Chili Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Turmeric Powder - 1/2 Tspn

Varutharacha Panni Curry

Method:

1. Take meat, 1/2 tspn turmeric and salt; pressure cook for 3 whistles set aside.

2. Dry fry all the whole spices and ground to a powder
2. Roast the grated coconut to a light brown color add chili powder, coriander and turmeric powder and saute. Keep stirring to avoid burning the coconut and the powders. Dry grind till you powder this and add some water and grind it to a fine paste
3. Heat oil in a pan, saute onions followed by ginger and garlic; two sprigs of curry leaves
3. Add tomato and saute add the ground spice mix
4. Add the meat and all its water to the above and cook off the water at least half of it.
5. Add the ground coconut mix

Varutharacha Pork Curry

Contributor: Sunitha