Saturday, 15 December 2012
Friday, 7 December 2012
A good one month of ziesta with no apparent reason , its not that I haven't cooked anything or for that matter neither was the camera idle..everything happened then and there except for blogging. So I am back here with my thoughts and after thoughts from the kitchen counter.
This time its Mullu Murukku, now why do I make this when its not Diwali or Krishna Jayanthi. The fact being that some evening's I crave for crunchy snacks and find all my containers with nothing more than rusks and glucose biscuits and I am not in a position to step out to the nearest petti kada, I end up making them myself. This being AR's favorite snack it was all the more boost to make them. I did try baking them once being the health conscious me, they were a major failure, nevertheless I ended frying them this time.
Rice Flour - 1 cup approx 300 to 350 gms
Urad dal Flour - 2 to 4 tbsps 15-20 gms
Butter - 2 to 3 tsps
Hing Powder - 1/4 tsp
Sesame seeds - 3 tsp
Water - just enough to knead
Salt - as per taste
Oil - to fry
Murkku Maker with the star plate
My way of Making
1. If you do not have urad dal flour ready, dry roast urad dal in a wok and let it cool. Powder them into fine powder and sieve through. This is must so that your murukku does not start spluttering oil when you fry them.
2. Dry roast the rice flour also not too hot just enough to make it warm.
3. Mix the ingredients thoroughly except for water.
4. Pour enough water to make the dough into a soft one.
5. Press the dough into the murukku maker and push it through the star plate.
6. Try moving in smaller circular movement first not overlapping the previous layer onto a plastic sheet or a butter paper like I preferred.
7. Fry them when the oil is hot. To check, drop a small piece of dough and it should rise up.
8. Crunchy murukku is all yours as a tea time snack.
1. If murukku seems to be breaking when swirling, add more water to the dough and mix. Keep doing this until you get the circle perfect.
2. Once done, do not keep them waiting for long before frying since the water tends to dry up and would be double trouble to mix the dough with water and make them again.
3. I used the store brought Double horse's Idiyappam/appam rice flour.
4. If oil splutters around when frying do check the quality of urad dal flour.
5. You could add chilli powder, garlic powder, more butter as per your taste.
5. Yes it takes patience and lot of time to make them :).
Saturday, 27 October 2012
(adjust according to the quality of besan and sugar you use)
Perforate ladles - 2
5. Simultaneously ready the sugar syrup. Keep stirring till the sugar dissolves and once done boil to one string consistency. Most of them recommend to switch off flame once the sugar syrup has reached one string stage but I would prefer to keep it on lower most flame to avoid crystallizing.
6. Heat oil and check if its ready. Oil is hot when you drop a little batter and it bubbles up immediately. If the oil is not hot enough the batter would stick together.
7. To make boondis pour the batter through one perforated ladle and fry them for few seconds. To check the right stage, press the boondis between your fingers, if they break they are over fried for making ladoos. They should only soften when pressed. I would highly recommend you to clean the ladle after every step so as to allow free flow of batter through.
8. Once you are done with the boondis switch of the flame of the sugar syrup and wait for few minutes for the sugar syrup to cool. Please check not to let it crystallize. Transfer the boondis and to this add the cardamom powder and fried cashew nuts, cloves and raisins.Mash down the mix with the help of the ladle.
9. When the sugar syrup has been totally absorbed by the boondis and the mix is lukewarm start rolling them into ladoos. Please do not burn your fingers in the process.
3. One string consistency could be checked in many ways, easy way to check this is to take some syrup between your thumb and index finger and it should give you a string. But be careful not to burn your fingers!! Other way to check this when you lift the ladle from the syrup it should give you a string like consistency and yet another way is when you pour little sugar syrup in a plate with little water, it should not dissolve.
4. Wipe dry your hands before rolling ladoos to help stay longer.
5. Edible camphor can be used as well. I just preferred not to use them.
Monday, 22 October 2012
they could be easily looked up as Pooris or Bhaturas. This happens to be an authentic Mangalorean/Konkani dish served for breakfast or snacks.
Thanks to my stint at Mangalore, I am in love with the people, place and their mouth watering dishes. As to why they are different is because the main ingredient Banana, makes them slightly sweet. Don't ask me why or how, but that is how the dish is supposed to be and eaten either with coconut chutney or sambhar.
1 cup Maida/All purpose flour
1 ripe Banana, medium sized
1-2 tbsp Curd/Yogurt
4-5 tsp Sugar ..........(purely optional if your banana is too sweet but that's how the buns are supposed to be sweeeeeeeet.)
1 tsp Jeera seeds
1/2 - 3/4 tsp Baking soda
1/2 tsp Salt
Oil for deep frying
My way of making
1. Mash the banana completely and to this add rest of the ingredients except oil and make a dough.
2. Keep aside for 4-5 hours.
3. Pinch out balls from the dough and flatten them either with the help of rolling pins or in between your palms. If using hands do rub with oil prior to flattening.
4. Deep fry them in hot oil and drain them on paper towel.
5. Serve hot with tea.
1. Start with lesser amounts of curd, since the banana tends to ooze out some moisture on keeping the dough.
2. The oil should be medium hot before frying, a tiny ball dropped in the oil should rise immediately.
3. I omitted sugar as my banana was the ripe Nendran type.
4. Some recipes suggest using Whole wheat flour. If anyone does please let me know.
Tuesday, 16 October 2012
Guess by now you must have figured out that I try out my dishes with lesser than usual or no fat at all. Continuing with the trend, this time it was the poha cutlet/vada. Not that I am a big fan of vadas but the quest to experiment lead me to try this out as the main ingredient. Poha/aval/flatten rice as such makes the constituent for good upuma and aval nanachathu and of course vada in the deep fry fashion which is always a winner. But ever tried out the baked or shallow fried version. They are just yum in their own way. Let's see how.
Poha - 1 cup
Besan/Chickpea flour/Kadla Maavu - 1/4 to 1/2 cup
Chillies - 2-3 nos finely chopped
Ginger - 2 tsps finely chopped
Onion - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Curry Leaves - optional - 1 sprig
Garam Masala - 1 tsp
Salt - to taste
Water - if needed just enough to bind the mix together
Oil - to brush
My way of making
1. Wash the Poha and soak for about 10 minutes.
2. To this add the chickpea flour and the remaining of the ingredients.
3. Add just enough water probably around 3-4 tsps since poha is already soaked and would not require much water. If the mix is loose add some more besan to it.
4. Set aside for 5 minutes.
5. Pinch out small balls from the dough and flatten them in between your palms. In case it turns out sticky oil your palms and repeat the same.
6. When the tava/griddle is hot enough, brush some oil and assemble the flattened vadas. See to that they are uniformly cooked all over. Turn over when one side is cooked.
7. Tada! they are done. Relish them hot with chutney or sauce.
Saturday, 13 October 2012
2 tbsp oil
2 tbsp cumin seeds
1 tbsp mustard seeds
4 dried chillies (crushed)
2 big sized onions (sliced)
2 teaspoons chilli powder
1/4 cup lemon juice (or white vinegar)
Salt adjust to taste
Sugar 1/4 tsp (Original recipe calls for 1/4 cup sugar) - adjust to your taste if needed.
2. Splutter the cumin, mustard seeds, dried chillies
3. Add the onions and saute until the start to turn golden brown.
4. Add the chilli powder, salt, lemon juice, and sugar and bring to a boil for a minute.
Wednesday, 10 October 2012
|Ready to be baked!!!|
- Flan – baked dish consisting of an open topped pastry case with a savoury or sweet filling.
- Quiche – French term for a baked flan with a savoury filling thickened with eggs – primarily eggs and milk or cream.
- Pie – baked dish of savoury or sweet ingredients encased in, or topped with, pastry.
- Tart – an open pastry case containing a sweet or savoury filling, but according to some chefs, usually filled with sweet ingredients.
For the pastry
1 cup + 2tbsp flour (200gm)
100gm unsalted butter, frozen cut into cubes or grated
1/4 tsp baking powder
1 beaten egg
Salt as per taste
Few ml ice cold water.
1/2 cup milk
3/4 cup shredded cheddar cheese
2 beaten eggs
Pepper and Salt - as per taste
6. Prepare the filling as per your choice. I did not have the minced chicken readily available so I went ahead with a simple minced and sauted chicken.
|Out from the oven|
Inspired from Joy of Baking and Edible Gardens.
Thursday, 4 October 2012
One fine evening, when deciding the dinner menu, I randomly searched some dish with Besan as the ingredient and my eyes fell upon this dish. As curious as I was, I just decided to give it a try since I had all the required ingredients as well. I did read through many sites but finally decided to go with Nag's Edible Garden since I have tried many of her recipes before hand I was sure this would work out too. I haven't changed much of the recipe except that I added some onions and curry leaves to the tempering and added some vegetables like carrot and beans as well to the pakodas.
This is how it goes.
2 cups curd / plain yogurt
1 cup water
1/3 cup besan / gram flour
1/2 tsp turmeric powder
1 tsp red chilly powder - adjust to your needs
1-2 red chilly, broken into half
2 tsp oil
2 cups besan /gram flour
1 onion, finely chopped
1 potato, finely chopped
2 tsp red chilly powder
1 tsp cumin seeds
A pinch of asafoetida/hing
1/2 tsp baking powder
Monday, 1 October 2012
Monday, 17 September 2012
So this weekend I decided to try something Malabarish for breakfast. Usually Malabar dishes are rich in themselves but then you do have simple foods like pathiri and orotti/ottada etc. After much search on the Internet giant, I decided to go ahead with orotti. I have my doubts still on whether pathiri and orotti are cousins!!! They are not very different to themselves, the former is thinner while the latter is thicker and tastier with the presence of coconut. It took me some time to get the mix and the technique to make it right but trust me the aroma that fills your kitchen would keep you asking for more.
Ok enough of introduction, let's see have a look at the recipe
Rice flour - 1 cup
Water - just enough to make a soft dough
Coconut - 1/4 cup
Shallots - 4 nos
Jeera/Cumin Seeds - 1/4 tsp
Salt - adjust to your taste
Oil - to grease your hands , coconut oil is best used , other oils would not substitute
My Way of Making
1. Crush together coconut, shallots and cumin seeds to a semi solid state.
2. Boil water, add salt and the prepared coconut mix.
3. Lower the flame and add the rice flour and mix well with a spatula. Switch off flame.
4. Let cool and knead the dough when it is still warm.
5. Make medium sized balls from the dough.
6. Grease your hands and the rolling pin with oil.
7. flatten the balls evenly to 1/2" thickness.
8. Either grease the griddle with oil or you can cook the Orotti as it is when the griddle is hot enough.
9. When small brown spots appear on the bottom side, flip them over to the other side.
10. Remove from skillet and serve with yummy chicken, mutton or peas or channa curry.
1. If the dough gets dry sprinkle some water and if its get too sticky add some rice flour. Use only the required amount of water else it would take double the time to get through the dish.
2. This definitely should be served hot.
3. Ideally its good with non veg curries but since we had it for breakfast we went along with peas curry.
Friday, 24 August 2012
Saturday, 18 August 2012
Monday, 6 August 2012
Indeed I had to wait for about 30 minutes before I could get to eat them but the wait was worth the while.
The recipe down here has no sugar or egg in it. I generally tend to avoid the butter too this time around I kept the butter and avoided the other two killers. Read on to find out how its is made
Ingredients50 grams of all purpose flour
1/2 teaspoon of baking powder
Pinch of salt if u like it salty
15 grams of non salty butter cubes
Few teaspoons of milk
My Way of Making
1. Preheat your oven to 180 C ie 350 F.
2. In a bowl, sift or whisk the flour and baking powder together.
3. To this, cut in the butter cubes and mix them together till it resembles crumbs ie all of the flour gets to be moistened with the butter.
4. To this add just as much milk , (two to three tsps) that is required to knead the mix into a soft dough.
5. Pinch out small portions from the dough, roll into small balls and press them in between your palms so as to flatten them.
6. Place them on a greased baking tray leaving enough space between each cookie and bake them for about 10-15 mts.
7. Relish them when cooled and store them in air tight containers if anything remains. ;)
Note1. If using salted butter, ignore the salt in the ingredients.
2. If you do not like plain cookies, you can add half tsp of vanilla flavour or chocolate flavour to the mix.
3. Those who like to have it sweet, can add about 10 - 15 gms of castor sugar or powdered sugar to the mix based on your sweetness level or just top it with powdered sugar.
4.You could use a parchment paper on the baking tray as well in place of a greased tray.
Sunday, 29 July 2012
This might be just another cookery blog, which indeed it is, but there is a twist. I prefer healthy cooking and try out my dishes with less oil, less fatty substances unless it can never be replaced while retaining the taste. I arrive at my final product experimenting with my combinations hence the title LAB.
The dishes tried here are not my inventions, they are adapted from recipes posted by various people. I would be crediting them as I go. I being a beginner, tend to make mistakes in my measurements and way of making. If you find something a miss, please do leave a message/comments so that I can incorporate them. I use a LG convection microwave.
And who am I? You could call me a foodie for I eat anything edible... really? Hailing from the land of God's own country, I have lived in all the neighbouring states before finally setting up my abode at Bangalore. After being an IT professional, I am now a home maker. I am mostly engaged with my three year old daughter and the bigger kid aka Hubby dear.
I hope you find my experiments here from my kitchen useful and informative.