Wednesday, 19 July 2017

Sponge Dosa | Lunchbox ideas

Kids definitely look for varieties in their lunch boxes. So I keep trying newer ideas in our day-to-day traditional dishes. I found this different recipe for dosa in a cook book first and later in many blogs. I wanted to try this for a long time and somehow didn't find an opportunity. Last week I tried this and it was fabulous. The dosa was very soft and spongy and stayed the same way after packing it for llunch box too. Just pack this with attractive side dishes. I packed with groundnut chutney


Ingredients:

Idly rice(parboiled rice) - 2 cups
Rice flakes/aval/poha - 1/4 cup
Sour butter milk - 3 – 4 cups
Cooking soda - 1/4 tsp
Oil & salt - As needed


Method:

  • Soak washed rice and aval  together in buttermilk overnight.
  • Morning,drain the excess buttermilk if any and grind to a smooth batter like our idly dosa batter(bit watery than that)
  • Mix salt(I added 2 tsp) and cooking soda and mix well.
  • Heat the tawa (I used a nonstick one) and pour a ladle full of batter and drizzle oil and don’t spread the batter,cook covered in medium flame for a minute.
  • Now super soft spongy dosa is ready to enjoy!



Notes:

If there are no holes formed in the dosa, Check the consistency of the batter, too thick batter or even too thin batter wont give you porous dosa. Try adding more cooking soda and mix well and try again.


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Tuesday, 18 July 2017

Tomato Rice | Easy lunchbox recipes

For the third week in this Blogging Marathon, I have chosen to blog about lunch box dishes for kids. I have heard from many mothers that packing lunch boxes for children is a very big challenge. Kids these days love variety and they want to feel surprised when they open their lunch boxes.


The biggest challenge in packing lunch boxes is that the recipe should be something the kid likes. And the next one is that it should be easy to make during the morning rush hour. In this post I have posted photos of how I packed tomato rice for the lunch box. Generally kids hate tomatoes. I have seen this in a lot of kids. But they enjoy the taste. So I grind tomatoes and onions to make this rice. 

I packed the tomato rice with gobi manchurian, papads and curd. I also added a boiled egg to make the lunch more interesting. The other option would be to pack this rice with lots of fryums and fried potatoes.


The recipe of gobi manchurian is given here.

Ingredients:

Jeera rice - 2 cups (200 grams)
Tomato - 150 grams
Onions - 100 grams
Ginger - 5 grams
Garlic - 5 grams
Green chillies - 2 nos (small)
Salt - to taste
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Coriander powder - 1 tsp
Chilly powder - 1/2 tsp
Coriander leaves - few



Method:

  • Wash the rice and keep aside.
  • Grind the onions, tomatoes, green chillies, ginger, garlic into a coarse paste.
  • In a pressure cooker, add the oil. Add the ground paste and fry until the water is completely evaporated and the ground mixture becomes a thick paste.
  • Add the washed rice and throw in all the powders including salt.
  • Fry for another one or two minutes.
  • Add the required amount of water (1:2 ratio).
  • Mix well. Check for salt. Close the pressure cooker.
  • Cook for one pressure. Then bring doen the heat to minimum. Cook for another minute and switch off the stove.
  • Open the pressure cooker as soon as the pressure is released and transfer the contents to a wide mouthed bowl.
  • Garnish with coriander leaves.




Notes:


  • The tomato rice will be more flavorful if made with basmati rice.
  • To make it more attractive to kids, garnish it with fried cashewnuts.




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Paal Arisi Kanji | Dessert

Paal Arisi Kanji - This is one dessert which I make very often. This is very easy to make. This recipe comes in hand when we have unannounced guests at home.

I say this to be an easy recipe because all the ingredients - milk, cooked rice and sugar are always available at home. This tastes little different to pal payasam since the rice is not cooked in milk. And with little less sugar this recipe would be a very good appetizer.


Ingredients:

Milk - 1 litre
Cooked rice - 1 cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Saffron - few strands
Ghee - 1 tbsp



Method:

  • In a wide mouthed vessel, boil the milk.
  • Once the milk starts boiling, lower the flame and add the cooked rice and sugar.
  • Stir well and boil the milk for another 10 minutes. 
  • Keep stirring so that the milk doesn't burn at the bottom of the vessel.
  • After 10-12 minutes, add the cardamom powder, ghee and saffron strands.
  • Mix well, switch off stove.


Dhideer payasam ready!!




Notes:

  • This sweet can also be garnished with cashew nuts, raisins and other nuts.



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Thursday, 13 July 2017

Layered Custard

The second recipe in line for "No bake recipes" is this layered custard. Custard preparation these days is no big deal. We get ready-made custard powder packets. We just have to boil milk with this custard powder and in minutes custard is ready. This would be a very good dessert for kids and also can be made quickly. I just made a little twist to this by adding some coloring agent and layering it.





Ingredients:

Custard powder ( Vanilla flavor) - 100 grams
Milk - 1 litre
Sugar - 350 grams
Coloring agent - Green, red
Decorative sugar crystals - few


Method:

  • Mix the custard powder in about one glass of milk and keep it aside.
  • Boil the remaining milk in a thick bottomed vessel.
  • Once the milk starts to raise in the vessel, lower the flame. Add sugar and mix well.
  • Now add the custard mixture and mix well. Keep stirring till the mixture thickens for about 5 minutes and then switch off the stove.
  • Divide the custard into 3 portions. In one portion add a little green color and in another portion add a bit of red color.
  • Now in glass cups, layer this custard and refrigerate it for about an hour.
  • Decorate it with sugar crystals just before serving.








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Tuesday, 11 July 2017

Panna Cotta Shooters

Well last month I couldn't blog my recipes due to personal problems. I had opted for 4th of July dishes in the last marathon and had prepared some recipes for the same. But unfortunately could not post it. So I am making use of some of the recipes for this week's theme - No Bake Desserts!



On July 4, 1776, the thirteen colonies claimed their independence from England, an event which eventually led to the formation of the United States. So basically the way we make tri-color dishes for our independence or republic day, we have to make dishes which represents the colors in the US flag. Now the US flag has many stars, and the prominent colors are white, red and blue. In our cuisine, we can easily make recipes with natural colors for red and white. But its very difficult to find a natural color source for blue. So the recipe here I have is with artificial coloring agent.

I adapted the recipe from here.



Ingredients:

Coconut Milk - 1 cup
Sugar - 6 tbsp
Powdered gelatin - 2 tsp
Water - 6 cups
Coloring agent - Red, blue


Method:

  • In a small cup sprinkle powdered gelatin over the cold water and let it stand until absorbed.
  • Combine the coconut milk and 2 tbsp sugar in a saucepan. Heat the mixture until just boiling.
  • Combine the remaining water and the remaining sugar. Heat the mixture until just boiling.
  • Split the water mixture into 2. Add red color in one half and blue color in the other half. Mix well and keep aside.
  • Microwave the gelatin mixture for 10-15 seconds, until melted and liquid.
  • Add this melted gelatin in all the 3 liquids - red water mixture, blue water mixture and coconut milk mixture. Allow the mixtures to cool to room temperature.
  • Arrange 6 glasses. Add 1/4th with the blue mixture. Freeze this for about 1 hour.
  • After 1 hour, remove the glasses. Now add the coconut milk mixture until the glass is filled 3/4th.
  • Refrigerate the glasses until the panna cotta mixture is set (another 1 hour).
  • Now add the red water mixture as the top layer. 


Easy and interesting dessert is ready.



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Thursday, 6 July 2017

Basundi

Starting with the next blogging marathon this week. I have opted for festival dishes for this week. Guru poornima is just around the corner and I Thought of posting some recipes connected to this festival.

I have never celebrated this festival and honestly I don't know the importance of festival. A Guru is a person who removes darkness (ignorance), holds our hand and shows us the light (knowledge) at the end of the tunnel. It is a blessing to get the grace of a guru, who guides us through the ups and downs in life.



I am starting this guru poornima celebration with a sweet - Basundi. It is a very delicious milk based dessert very popular in the north of India and is the closest cousin to condensed milk. Very rich and flavorful with the addition of elegant spices like saffron and cardamom. It will take you about an hour, but the end product would be something worth the effort.




Ingredients:

Whole Milk or 2% -  3 liters
Sugar - 3/4 to 1 cup sugar ( add more if you like it sweeter)
Saffron - a few threads
Cardamom - 5 pods powdered finely
Cashew nut or Pistachios or Almonds - a few sliced



Method:


  • Place the wide mouth pan on medium high. Add the milk and allow it to come to a boil. Turn to low and allow for the cream layer ( pal aadai) to form.
  • When it starts to form remove it and place in a bowl.  Remember to stir so that the milk does not scotch.
  • Keep adding more of the cream to the bowl and soon the bowl will be filled with thick cream.
  • The milk would have reduced, thickened and the color of the thickened milk will appear to be an ivory color with a pinkish ting.
  • Then add the collected cream to the reduced milk. Add sugar, cardamom and saffron. Garnish with nuts of your choice. Allow to cool, place in the fridge until it is chilled and serve it cold on a hot summers day.





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