Tuesday, September 28, 2010

The Recipe Index

[+/-]Cakes & bakesCakes and Bakes
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Monday, September 27, 2010

Mochai Pattani Poriyal / Hyacinth Beans Peas Dry Curry

This simple curry with sambar is my any time comfort lunch. Sometimes when I am lazy, this mochai pattani curry alone with curd rice will be my lunch :) This is very easy and quick to fix up for a lunch.

And the updating issue is still there...I am trying ways to solve it but all in vain. Googling doesnt help either :(
Mochai Pattani Poriyal Recipe
Ingredients:
  • Mochai - 1/2 cup
  • Peas - 1/2 cup
  • Oil - 1tbsp
  • Mustard seeds - 1tsp
  • Onion - 1 medium sized
  • Coriander leaves - 1tbsp
  • Garlic - 2 to 3 flakes crushed
  • Green Chillies - 1
  • Sambar powder - 2 tsp
  • Chilli powder - 1 tsp
  • Sombu podi(Aniseed powder) - 1/2 tsp
Mochai Pattani Poriyal Recipe
Method:
  1. Pressure cook mochai and peas with enough water. They should only be half cooked not mushy.The number of whistles for pressure cooking depends on the variety of beans and peas either frozen or fresh.

  2. Heat oil in a kadai, add mustard seeds allow it to splutter.Now add onions, green chillies and crushed garlic. Fry till onions are light browned.

  3. Add boiled peas and mochai to it and mix well. Now add sambar,aniseed, chilli powder and mix well. Add salt to taste.

  4. Sprinkle water and cook with lid closed for 5mins. By now the masalas would have coated well with the veggies.

  5. Turn over and stir once. Allow it to get roasted a little for 2-3mins.Switch off and garnish with coriander leaves.
NOTE : If its fresh beans and peas then 1 whistle would be enough if its frozen it will take around 5-7 whistles, take care not to make them mushy.
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Thursday, September 23, 2010

Oats Peanut Bars - Healthy & Tasty Breakfast Bars

I have troubles in publishing.....everytime I try its not updating in my reader...only when I publish a test post along with the orginal post it gets updated....I'm trying to figure out what the issue is till then kindly bear with me.Also if you have any suggestions to rectify this issue do leave in a comment.


I thought I should have a post marked on this day :) so here goes the healthy tasty breakfast bars.I Oats is my fav.....I try to add them in most of my baking experiments. One such experimented bars were these and it turned out super success that I made them 2-3 times after that.
Oats Peanut Bars Recipe
Honey coated oats with peanuts is such a nice combination. These are very tasty bars with a additional tag of healthy...so do give a try and enjoy ur breakfast bars.


Ingredients:
  • Oats - 2 cups [I used Quaker] Here my 1 cup measures 100gms
  • Sugar - 2 tbsp
  • Butter - 1.5 tbsp
  • Honey - 1/4 cup
  • Peanuts - a handful
Method:
  1. Just melt the butter by heating it in low flame, switch off. Now add sugar and honey mix well.


  2. Add in the oats, and peanuts, mix till all is combined well.


  3. Grease a tray or cake pan with butter or ghee. Pre-heat the oven to 180c / 350F.


  4. Spread the oats peanuts mixture evenly on the tray. The thickness of the bars is purely ur choice....I wanted mine a little thinner so spreaded a thin layer.


  5. With a help of the backside of the spoon press them firmly to make it even on all sides. Sprinkle little sugar on top...this is optional but gives a nice taste in every bite.


  6. Bake them for 13-15 mins at 180c or till the oats get baked to golden colour.


  7. Keep a close eye watch after 10mins, as they tend to get burnt easily. Remove from the oven and immediately mark slices over the oats because once it gets cooled down its hard to mark pieces.


  8. Allow it to cool down for 30 mins atleast. Now break along the marked slices and enjoy ur breakfast bars. Cool and store them in air tight container.


Oats Peanut Bars Recipe


My Notes :
  • If you want thick bars, the baking time will definitely differ, it may take 5-10 mins extra but keep an eye after 15mins.


  • The slices should be carefully marked as soon as the bars are removed from oven else they would become firm making it tough to mark slices.


  • Dont omit the butter, as this is the main ingredient which gives the crispness.
  • When kept in a airtight container the crispness of the bars retains for about a week.


Oats Peanut Bars Recipe
These are crispy bars which are mildly sweet, you can adjust the sweetness accordingly. These are easy and quick to make on the go bars.
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Tuesday, September 21, 2010

Spicy Chettinad Poondu Kuzhambu / Poondu Puli Kuzhambu - Step by step Recipe

I've tried puli kuzhambu from many sources....each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a chettinad style recipe which I learnt from a cookery show named 'Anjarai Petti' in Zee tamil channel. I made few changes and came up with this below recipe. It tastes best the next day with idly or dosa.....Pairs well with hot steamed rice too.
Poondu Puli Kuzhambu Recipe
Ingredients
  • Garlic - 10 to 12 cloves
  • Shallots/Chinna Vengayam - 5 to 6 halved
  • Tomato - 1/2 finely chopped
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds / Venthayam - 1/2 tsp
  • Red Chillies - 1
  • Curry leaves - few
  • Tamarind- lemon sized ball
  • Turmeric powder- a generous pinch
  • Chilli powder - 1/4 tsp
  • Sambar powder - 1/2 tsp
  • Hing - a pinch
  • Oil - 1.5 tbsp
  • Jaggery powder- 1/2 heaped tbsp (optional)
  • Salt- as required
To roast and grind to a fine paste:
  • Jeera - 1/2 tsp
  • Pepper corns- 1/2 tsp
  • Coriander seeds - 1/2 tsp
  • Channa Dal - 1/2 tbsp (optional)
  • Curry leaves - few
  • Shallots(Chinna Vengayam) - 3
  • Garlic - 3 to 4 cloves
  • Red Chillies-1
  • Tomato - 1/2
Method:
Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section.Allow it to cool and grind it with little water to form a thick paste and keep aside. Soak tamarind in warm water, leave it for 10mins.Then extract tamarind water and keep aside.
Poondu Puli Kuzhambu Recipe

Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its slightly mushy and raw smell goes off. Then add the extracted tamarind water to the curry and mix well.
Poondu Puli Kuzhambu Recipe

Now add the ground paste and allow it to boil till raw smell leaves. When the curry thickens add half cup water and allow it to boil for 3mins.
Poondu Puli Kuzhambu Recipe

Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it. Add jaggery,allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu. When oil starts seperating the perfect stage is reached.Switch off and serve with hot steamed rice.
Poondu Puli Kuzhambu Recipe


I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days.I usually use this as the base for any pulikuzhambu either bhindis or brinjals and it comes out very well.


Poondu Puli Kuzhambu Recipe




My Notes & Variations :
  • You can omit jaggery if you dont like sweet taste in ur curry but the show recommended to add it and we luved it as the tangy spicy taste compliments well with the sweetness.


  • You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.


  • The red chillies can be adjusted as per ur spice level adjust chilli powder accordingly.




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