Kerala Egg Puffs

Hi there!!!!!!
Its been ages that I hopped in here. Anyway lets start with a Happy 2015..:)...Now to say, there are a lot of excuses but lets just leave it behind..
 Again its that part of the year where in the clouds in Beaverton decide to fight and finally cry throughout the day, making the earth completely wet and the air completely cold. I do miss those lovely snows back in Grand Rapids, but yeah you got to enjoy what you have...right??? And what is the best way to enjoy a rainy day to us Indians...yup something warm and spicy..doesn't matter if its fried, baked or steamed.. So here is one such baked recipe that is best for those evenings or for that matter any evenings...:)

Puff Pastry sheets-1 no(cut to 6 pieces)
Hard boiled eggs-3 nos(cut to halves)
Onion-1 medium(sliced thin)
Green Peas-2 to 3 tbsp(frozen)
Curry leaves-3 to 4(torn to small pieces)
Ginger-1/2 tsp(finely chopped)
Garlic-1/2 tsp(finely chopped)
Chili powder-3/4 to 1 tsp
Turmeric powder-1/4 tsp
Garam Masala-1/2 tsp
Black Pepper Powder-1/2 tsp
Tomato Ketchup-1/2 to 1 tsp
Salt to taste
Oil-1 to 2 tsp
Milk/Egg for egg wash

Method of preparation:
1. Take the puff pastry sheet and let them thaw at room temperature for 40 minutes.
2. Heat oil in a pan, add onion, garlic, ginger and curry leaves. Cook till onion turns golden brown.
3. Add the green peas and cook till it is soft.
4. Add chili powder,turmeric,garam masala, black pepper powder and salt. Cook for about 2 minutes.Add the ketchup and mix well.Turn off the heat. Let the mixture cool.
5. Preheat the oven at 400F. Prepare the baking sheet by setting up parchment paper on it.
6. Cut the puff pastry sheet to six equal pieces. Place about 1 tbsp of the mixture on one end of it. Place half of the egg and then wrap with the other side of the pastry sheet.
7. Press the edges of the pastry sheet lightly but firmly with a fork.
8. Place it on the baking sheet and continue it for the remaining pieces. Then just brush milk/egg wash on top of the pastry sheets.
9. Bake in the oven for 25 minutes. Once golden brown take them out and serve once warm.

Notes:
1. Thaw the pastry sheet before using.
2. Add the chili powder according to your tolerance level. If you want more color without much spiciness use kashmiri chili powder instead.
3. Instead of green peas you can add carrot .

Baked Chickpeas

Snack is an unavoidable stuff in our house. Be it with tea or while watching late night movies we tend to munch on something which goes on as a repeated relay of actions form bowl/pack to mouth. Now I dont claim that we always snack on healthy stuffs..but once in a while I like to snack on them and these here make a perfect crispy, crunchy snack which is kindof healthy too..You will be surprised at how quickly the bowl gets empty...:)

Chickpeas-1 cup
Olive oil-2 to 3 tbsp
Salt to taste
Cumin-1/4 tsp
Chilli powder-1/4 tsp(add more if you want it spicy)
Turmeric- 1/4 tsp
Lemon juice-1 tbsp

Method of Preparation:
1. Wash the chickpea and pressure cook it till its soft but not mushy. I pressure cooked it for 6 times on medium high heat. There was no pre soaking.
2. Drain the water and spread the chickpeas on tissue to dry. you can pat dry too.
3. Preheat oven at 400F.
4. In a bowl mix all other ingredients with the chickpeas and spread it on a baking sheet.
5. Bake them for about 30 to 40 minutes until light brown and crispy. See that they dont burn. Do shake the baking pan inbetween for even baking.
6. Serve hot or at room temperature.Stores well in an airtight container.

Tomato Curry/Takkali curry

A simpe tomato curry with coconut perfect to go with flat breads and rice.

Tomato-2 nos(sliced long)
Onion-1 medium(sliced long and thin)
Green chilli-1 no(sliced to round)
Turmeric-1/4 tsp
Red chili powder-1/2 tsp
Coriander powder-1/2 tsp
Grated coconut-1/8 cup+ 1 tbsp
Salt to taste
Coconut Oil-2 tsp
Mustard-1 tsp
Curry leaves
Coriander leaves-1 tsp(chopped)

Method of preparation:
1. Heat oil in a pan. Sputter mustards and then add curry leaves.
2. Then add the chopped onion along with green chilies and fry them till it is golden brown and transparent.
3. Add tomatoes and mix well. cook for 2 minutes and then add the powders along with salt.
4. Mix well and cook it till tomatoes are soft.
5. Grind the coconut along with little water to a smooth paste.
6. Mix the coconut paste to the tomato mixture along with water to make a curry.
7. Heat the curry till the coconut mixture boils. Check for salt and add accordingly. Turn off the heat and then add the coriander leaves and mix well.
8. Serve with rice or with flat breads.

Rava Kesari

There was a time when we wanted to indulge in something sweet and dint have anything in hand. It was at that movement I realised about this sweet and rich dish. There was no second thought and I just whipped it up and we enjoyed it to the last spoon.
Rava kesari is a sweet made of rava, milk,sugar and ghee. Its very delicious and quite easy to prepare.

Rava- 1/2 cup
Milk-1 nd 1/2 cup
Sugar- 1 cup
Ghee-3 tbsp
Cardamom powder-a pinch
Cashews-2 tbsp
Raisins-2 tbsp
Orange food color-a pinch(optional)

Method of preparation:
1. Heat a pan on low and add about 1 and 1/2 tbsp of ghee into it.Add the cashews and raisins and fry them till golden brown. Drain and set aside.
2.  Now add the rava into it and roast it till it gives a nice aroma and has light golden color to it.
3. Heat the milk in another pan and once it gets boiled pour it into the rava and give a nice mix. Let the rava get cooked in the milk.
4. Once the rava is cooked add the sugar into it and mix well. This will end up into a runny mixture. Continue cooking and mixing and slowly the mixture starts to thicken.
5. Add the food color(if using) and give a good stir so that it mixes up well.
6. Then add the remaining ghee little at a time and mix to form almost a lump. The mixture shouldn't stick to bottom.
7. Now add the cardamom powder along with fried cashews and raisins and mix. Turn off the heat and serve warm.

Notes:
1. Cook on low flame to reduce the risk of burning milk or kesari.
2. Add sugar only after the rava is cooked completely.
3. You can add any nuts in there, though traditionally its just cashews and raisins.

Egg Cooked With Kasuri Methi

Simple spicy and quick side for rice.

Eggs-4 no(hard boiled)

Onion-1 medium(thinly sliced)

Green chili-1 no(slit)

Capsicum-1/4 piece(cut to cubes)

Tomato-1 no(thinly sliced)

Ginger garlic paste-1 tsp

Red chili powder-1/2 tsp

Biryani Masala-1 tsp

Salt to taste

kasuri methi-2 tsp

Oil-1 tbsp

Method of Preparation:

1.Heat oil add garlic paste and fry onions.When they turn soft and light brown add tomatoes and cook till mushy.

2. Then add the spice powders and mix. Cook the capsicum in this mixture till its soft and has crunch.

3. Add the kasuri methi and then half cut egg into it and mix well and softly.

4. Cook for 3 to 4 minutes and serve as side with rice.

Idli

Idlis with sambar and chutney is a traditional breakfast that you will find in  south Indian houses. They are made by steaming a batter of fermented  rice and urad dal.

Idli rice-1 cup
Whole Urud dal -1/2 cup(without skin)
Fenugreek Seeds-1/2 tsp
Water as required
Salt as required

Method of Preparation:

1. Wash the rice and urud.
2. Soak the rice with fenugreek and urud in different vessels with sufficient water over night or for min 4 hours.
3. Grind the urud first with the little soaked water to smooth paste.Add more water if needed. The end product should be a thick. So add water only if really needed. Transfer it to a big vessel.
4. Drain the water from the rice. Grind the rice and fenugreek using the water from the soaked urad dal. You can use plain water too.
5. Grind it to smooth but slightly coarse paste with minimal water.
6. Mix this with the urad paste. Add salt and mix it with clean hands for some time. The batter should be medium thick.
7. Set it on a warm place to ferment overnight. When the batter is fermented it will rise by the next day morning.

To make idlis:
1. Mix the batter nicely with the ladle. If batter is too thick add little water. Check for salt.
2. Pour water into the steamer and keep it to steam. Oil the idli tray.I prefer using coconut oil. Pour about 3/4 full of batter into the tray and keep it on heat and steam it for 10 minutes on medium heat.
3. By this time the idlis will be done.To check them insert a stick/back of spoon and if it comes out clean, remove the tray from heat. Using a spoon remove the idlis from the idli tray.  Pour more batter into the vessel and steam if making more idlis.Serve with chutney powder/chuney or sambar.

Rasmalai

Hope everyone had a great start for the month April and are looking forward for another beautiful month. Here this part of world is still cold and windy though I see a small change in the ice that covered the lake...hmmm ya its slightly melting giving way to the hidden water to reflect the sky...To boost up the mood with climate made some sweet treat and ya sweet does wonders..:)

Rasgullas-10  nos(I made at home)
Sugar syrup of rasgullas-3/4 cup
Milk-2 1/2 cup
Milk maid/condensed milk-2 tbsp(optional)
Saffron- a pinch mixed with warm milk.
cardamom seeds-1/4 tsp(crushed)
Pista-2 tbsp
Nuts for garnish(I used pistas)

Method of Preparation:
1. Squeeze the liquid out of rasgulla and flatten it a bit while squeezing. Set aside.
2. Boil milk with condensed milk(if using) and cook it till it turns thick and to half. Then add sugar syrup and cook for some more time say about 15 minutes.
3. Add the nuts, saffron,cardamom and cook for few more minutes.
4. Add the flattened rasgullas to it and cook for 5 more minutes on low so that it absorbs the milk mixture.
5. Turn off the heat and chill the mixture and serve with additional nuts.

Notes:
1. You can increase the amount of condensed milk and reduce the sugar syrup. This helps the milk to thicken fast and reduces the cooking time.

Chickpea Masala

Laziness crepes into me as the winds starts to blow hard and the temperature forcefully drops low..Now I wud just love to crawl into the blanket and spend the whole winter there...but alas..with a bubbling son around is just difficult impossible...hmmm when there was enough of time for me to sleep during earlier days I sat and wasted it and now when I just want to sleep there is no time...Pathetic right? Anybody out there like me..
Hey ya I made a recipe index for my space..do check it out if interested and I am also having a facebook page..If interested join me there..:)
Anyways todays recipe is a flavor packed spicy gravy made of chickpeas..It goes perfectly with dosas, chapathis,roti,appam,puttu etc..

Chickpea- 1 ½ cups
Ginger Garlic paste- 1 tbsp
onion- 1 medium(Chop in small pieces)
Tomato- 1 nd 1/2(Chop in small pieces)
Green Chili-1
Turmeric powder- 1/2 tsp
Chili powder- ½ tsp
Meat Masala-1 nd 1/2 tbsp
Coriander powder- 1 tbsp
Salt, to taste
Oil-1 tbsp
Cilantro-2 tbsp(Chopped)

Method of Preparation:
1. Soak chickpea in water overnight or for min 4 to 5 hours.
2. Wash and cook the chickpea with required water in a pressure cooker for two whistle  on medium(in case of overnight soaking) or for about 3 to 4 whistles(4 hr soaking).
3. In a pan, heat oil,add sliced onion, green chilli ,ginger-garlic paste  and saute till onion becomes translucent.
4. Add all the spice powders and stir till the raw taste goes.
5. To this add tomatoes and mix well. Cook till tomatoes are soft.
6. Add cooked chickpea with about 1 nd 1/2 cup water from the pressure cooker to make medium thick gravy.
7. Close and cook for 10 to 15 minutes for flavors to be  absorbed by chickpea.Turn off heat.
8. Garnish with cilantro and serve hot with roti,chapathi,appam,puttu,idiyappam,parotta.

Tawa Pulao

Tawa pulao is a famous street food from Mumbai...Tawa means a griddle and pulao is rice with various spices and veggies..In this case the spice mix used is Pav Bhaji Masala. This is a quick and flavorful rice..I had googled this recipe and found various forms of preparation..anyways I adapted Sanjeev Kapoor's recipe and has changed it to my families taste buds.

Cooked Rice- 2 cups
Onion-1/2 small one
Tomato-1 medium(chopped)
Green peas-1/4 cup
Bell peppers-1/2 cup(chopped to small cubes)
Carrot- 1/8 cup(chopped small cubes)
Green beans-1/8 cup(chopped small cubes)
Cumin seeds-1/4 tsp
Ginger garlic paste-1 tsp
Pav bhaji masala-2 tsp
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Oil-1 tbsp
Salt to taste
Lemon juice-1/2 tbsp
Coriander leaves/cilantro- 1 tbsp(chopped)

Method of Preparation:
1. Heat oil,add cumin,splutter.Then add onion, ginger garlic paste and cook for few mins.Till onion gets transparent.
2. Add tomatoes and cook till tomatoes is soft. Add peas,carrot and green beans and cook on low,closed till almost done.Add chili powder, turmeric powder, pav bhaji masala mix and cook for few mins..
3. Then add bell peppers and cook till it is cooked but still crunchy.
4. Then add cooked rice and stir well to combine and cook for 3 to 4 mins on high heat.Do stir in between.Take off from heat.
5. Before serving add lemon juice and coriander leaves. Mix  well and serve with raita.

Pav Bhaji Masala powder

Yellow, red and green....
Everywhere there's a color seen...
With winds hushing and ducks quacking...
A day that's dawning....
With stories, hopes and dreams...
You repel...
Winds compel..
Fighting through the day....
Then a small meltdown and you give away...
But still the hope stays....
And there comes a day of beauty again...

Its Fall again...

The recipe below has nothing to do with the above craziness....:)
Today the post is about pav bhaji masala powder. Until 2 years back I used to buy all the masala powders from stores...Even now I do but things that I really need. After coming to the place I live currently I dont find real gud stuffs for the money that I pay, so initially I started to avoid such stuffs...then later I felt that if avoiding is what I am going to do then I will have to do that in many cases...so that was not possible..Then I started to make masala powders as and when needed...I still do that..This is a masala powder  tried from Veg Inspirations...It was very flavorful and made a whole lot of differences in the recipe by adding the fresh aroma of spices...

Black cardamoms -5 nos
Coriander Seeds -1/4 cup
Cumin seeds -1/8 cup
Whole black pepper -1/8 cup
Fennel Seeds -1 and 1/2 tbsp
Dry red chilies -10 nos
Cinnamon -1 inch pieces 9 nos.
Dry mango powder/Amchur - 2 tbsp

Method of Preparation:

1. Dry roast all ingredients except amchur powder for few minutes  on low heat until nice aroma is released from spices.
2. Add amchur powder and roast another minute.Turn off heat and cool completely. Then grind to fine powder. Cool and store in dry bottles.
3. They can be used to make pav bhaji masala/ Tawa pulao or in any Indian curries with these kind of spices.

Cranberry Chutney..My twist..

      India is a place of different regions with varied culture.Same way we have different spices. Each part of India has various spices and we are so much in love with these spices that thinking about food without it is very tough for us. Our taste buds are very much programmed to them that anything bland doesn't appeal to it...Same is every persons situation from any part of the world, everyone has their set of spices...

     Similarly we are very adaptive to the changes in situations by customizing it to our needs.Since we are speaking of food...just look around we will see 1000s of food stuffs that people have changed or altered to make them more closer to Indian food stuffs...I am no different from that...Its not because the recipe by itself is bad, but just because our taste buds are more used to this taste and demand for those...
    Today's recipe is cranberry chutney...Now this is again tweaked to make our taste buds happy..:)
Yes the Indian style cranberry chutney...Ok don't think about a list of spices...Its just 1 or 2 and no much cooking...Its simply too good...with taste that makes each part of your tongue dance...

Cranberries-1 cup
Water-1/2 cup
Cumin powder-1 tsp
Salt to taste
Ginger-2 tbsp(finely chopped)
Red chili flakes-1 to 2 tbsp(add according to heat needed)
Brown sugar/Jaggery-7 to 8 tbsp(This was just mildly sweet, add more or less acc to ur taste)
Cloves-5 nos

Method of Preparation:
1. Add water and cranberries in a pan and boil till it pops and breaks. About 4 mins.
2. Mash slightly the popped berries and then add the cumin powder,cloves, salt and chili flakes.Reduce the heat to low. Boil till the water is reduced to 1/4 cup.
3. Now add the brown sugar/jaggery and continue cooking. Add the ginger pieces at this stage. Mix well.
4. Continue cooking for 4 minutes till the mixture turns slightly thick.Turn off heat, cool and store in a dry jar.Have with chips, breads,rice,anything and everything.

Notes:
1. I din't wanted to cook ginger, so added it in the last step. The ginger had the crunch, still was mixed with the cranberry nicely.
2. Add jaggery/brown sugar by checking for sweetness. Don't add too much. Recommended to add 1 tbsp at a time. Mix and check.The chutney was thick,  slightly sweet, tart and spicy.
3. If you want it slightly runny stop cooking when desired stage is attained.
4. With above mentioned quantity I got about the amount of chutney pictured.

5. To make roasted cumin powder : Heat a pan and add 2 tsp of cumin to it. Roast it on medium heat till nice aroma spreads. Now crush this using a mortar and pestle to fine powder.