CABBAGE UNDI / STEAMED CABBAGE CAKE

Cabbage undi/Steamed cabbage cake is one of the many ways to make any cabbage hater to eat cabbage.The vegetable is mixed in this spicy and tangy pathrodo batter and steamed to perfection. You can also make it in a appam mould and make small cabbage appams with it.Another option is to make cabbage dosa which i have already posted.

INGREDIENTS

Pathrodo batter

Cabbage - 5-6 cups, finely chopped

Idli steamer

                                                                    BEFORE

                                             

                                                                        AFTER

METHOD

Put the finely chopped cabbage in a big mixing bowl.Add some salt.dont add a lot since the batter already has some salt in it.Now add  enough batter so that it holds the cabbage together.Adding little at a time helps.Pour some water in the steamer and let it boil.Using an ice cream scoop put some batter in each idli mould.Place the idli rack in the steamer and let it steam for 15-20 mins.Serve warm with some coconut oil or some spicy pickle.

We had with some light olive oil which i received as part of the foodbuzz tastemaker program.

ENJOY!!!

CUCUMBER DOSA

This year i took some interest in vegetable gardening. I planted zuchini,tomato,eggplant,cucumber etc.To my surprise the zuchini and cucumber plant yielded quite a bit.Zuchini gets over quickly since my son simply loves it.Cucumber just stays there.Well i can make a salad out of it but am simply bored just thinking about it. That got me thinking "What can one make with cucumber apart from boring salad?" and all of a sudden i remembered eating cucumber dosa when i was little. Not very often though but i remember it very well because the sheer taste of cucumber in an ordinary coconut dosa was very refreshing and it tasted really really good.

INGREDIENTS

Idli rice - 2 cups

Shredded coconut - 3/4 cup

Thin poha - a handful

Cucumber - 2 medium size, peeled and grated

Cumin seed - 1 tsp

Salt to taste

Water

METHOD

Soak rice for 4-5 hrs.Grind it to a smooth paste.Transfer it to a bowl.Now grind together coconut,poha and cumin seeds by adding some water.Mix this along with thr grounded rice.Add water.The batter should have the buttermilk consistency. Now add the grated cucumber.Check salt. Let it rest for atleast 1/2 an hr.

Heat a tawa or griddle.Rub it with some oil.Pour a ladleful of batter on it and lightly spread it.Its not very easy to spread this batter have to do it slowly or just rotate the griddle so that the batter will spread on its own.Cover and let it cook for a minute or until it turns brown on the bottom.Serve warm with some chutney or any spicy curry or just haave it on its own.

ENJOY!!!

MINT PURI's

Nothing's more refreshing to me than a smell of mint.I dont do much cooking with it though other than make chutney or use it in the masala to make pulao.I buy it thinking this time am gonna try something different with it but end up making the same old thing.I tend to get bored making the same thing again.This time i made up my mind to explore other options and chose to try out mint puri's.This one turned out excellent. No one can hate this unless ofcourse you hate puris or mint. I could smell the mint while frying the puris.Simply irresistable.

Try it you'll never regret it.

INGREDIENTS

Wheat flour(atta) - 2 cups

Mint leaves - 2 cups or more

Oil - 1 tsp
Water - approx. 1 cup
Salt - 1 tsp
Oil for frying

METHOD

First coarsely grind the mint leaves adding very little or no water.Keep aside.In a mixing bowl combine flour,salt and oil.Mix well.Then add the mint leaves.Mix well.Slowly add water and mix until it forms a stiff dough.Knead for a couple of mins.Let it rest for atleast half an hr before making puris.Make small balls of it and flatten it out.Dont make it very thin , it wont puff up.Heat the oil and fry the puris gently pressing with a flat spoon in a circular motion.When puffed up turn over.Lightly brown on both sides.Drain excess oil on a paper towel.Serve hot with peas or potato curry.

ENJOY!!!

Vegetable Stew

The weekend turned out excellent.India finally won the world cup :). A match which could have gone either ways until the very end.A sheer determination from Dhoni and his team finally made us world champs. Kudos to the Indian Cricket Team!!!
Do any of you experience any difficulty with your kid to eat his/her vegetables?If yes then this dish might be the answer to your problem.A very versatile dish, Vegetable stew is made with lots of  vegetables and some mild spices thats cooked in a coconut milk gravy.This might be something that your kids will relish.Great to eat with any kind of bread and rice.

INGREDIENTS

Potato - 2 medium size, peeled and diced
Beetroot - 1 medium size , peeled and diced(optional)
Carrot - 2 nos , peeled and diced
Cauliflower florets - 2 cups
Green peas, frozen - 1/2 cup
Coconut milk - 1 can
Cinnamon stick - 2" piece
Sugar - 1 tsp
Salt to taste

other veggies to use - beans,sweet corn etc

To Roast and Grind:-

Onion - 1 medium size,diced
Tomato - 1 medium size, diced
Ginger - 1 tbsp, chopped

For Seasoning -

Oil - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Green chillies - 2-3 nos, slit
curry leaves - a sprig

METHOD

Cook all the vegetables along with cinnamon stick with some salt and water until its soft.In the meantime heat a pan with a tsp of oil.Add the ginger.Stir for a minute.Then add the onions and some salt.Cook it until its soft and brown.Now add the tomatoes.Cook it until its raw flavor disappears.Transfer it all into a blender and grind it to a smooth paste.Add this, the coconut milk and a tsp of sugar into the veggie mixture.Check the salt.Simmer it for 10-15 mins.For the seasoning,heat some oil in a small pan.Add the mustard seeds.When it starts to pop add cumin seeds,curry leaves and the green chillies.Stir for a min and then add it to the stew.Serve warm with Aappam,chapathi or rice.

ENJOY!!!

Ricotta stuffed French Toast with Strawberry Compote on top

Nothing can start off your morning  right than a good satisfying whole hearty breakfast.Well this french toast made of wheat bread with flax topped with strawberry compote will definitely set your mood right.

I received this Nature Pride's Hearty Wheat with Flax bread from Foodbuzz . French Toast is one of the quickest breakfast to make when one is hungry and want something in a jiffy.I make this when i want something different than the usual dosas and idlis.

INGREDIENTS

Bread - 4-6 slices
Egg - 1
Milk - 1 cup
Sugar - 2 tbsp
orange or vanilla extract - 1 tsp

For Stuffing:-

Ricotta cheese - 1/2 cup
Sugar - 2 tbsp ( add more or little depending on ur taste)
Orange zest - of 1 orange

For Compote:-

Strawberry - 1 cup ,  sliced
sugar - 1 tbsp
water - 1 tbsp

METHOD

First to prepare the strawberry compote heat a pan and stir in all the ingredients for the sauce.Let it slowly come to a boil.Cook it until the strawberries become soft.Keep aside.

In a small bowl combine ingredients for the stuffing and keep aside.In another bowl whisk egg,milk,sugar and orange extract. Keep aside.

 

Heat a pan.Spread some butter on it.Now take 2 slices of bread and spread some generous amount of the ricotta stuffing on one of them .Place the other one on top.Dip this in the egg-milk mixture and place it on the heated griddle.Cook it on a medium low flame for a 3-4 mins or until it turns brown.Turn it and cook for the same amount of time.Serve it warm topped with the strawberry sauce and some powdered sugar.

ENJOY!!!

PONGAL WITH GOTSU

Pongal is one of my favorite rice dish.There are 2 types of pongal - sweet and spicy.I love both types but if given a choice i will lean more towards the spicy one.

Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.

Gotsu is a spicy and tangy dal based dish.Here Its made using eggplant and moong dal.The eggplant is cooked along with onions , tomatoes and some spices in the dal gravy.The combination of gotsu and pongal was simply incredible.The pongal simply melted in the mouth.I can have this day and night.

We loved it.Thank you sukanya for the recipe.

I am sending this to this months MBP - Easy Breezy breakfast event started by Coffee of The Spice Cafe and guest hosted by Simple Indian Food .

CHANA BATURA

Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.

BHATURA

INGREDIENTS

All purpose flour-2 cup
rava-1/4 cup(for extra crispness)

Bread - 4-5 slices,crust removed

Baking pdr - 1/4 tsp
curd-1/2 cup

water -just enough to knead to a smooth dough

salt to taste

oil for frying

Channa Masala - Click on the pic below for the recipe

METHOD

Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

BANANA NUT MUFFIN

Muffins are one of the most popular breakfast item in USA.As you can see they are very similar to cupcakes.So how can you identify one from the other?

Well cupcakes are always made with white flour and are light in weight,sweet and often covered with icing.They are smaller in size.Muffins are bigger in size and heavier in texture and weight,mostly containing some kind of fruit and nuts.Unlike cupcakes,muffins are never iced and not as sweet.They can be made healthier by preparing it with wheat flour,bran or oats.

That said i personally dont like having muffins for breakfast.Even though its not very sweet,its sweet enough for me to have it as a dessert.I like it that way.Here i have prepared banana nut muffins.I used ripe bananas that are firm to touch and not overipe ones.I also didnt mash them fully,kept chunks of banana pieces so that i get a bite of it ones in a while.Instead of using a whole cup of sugar or brown sugar i used 1/2 of both.The result was soft,moist and fluffy.

I am sending this to this months A.W.E.D - American hosted by DK.This is also my post on day13 of RM 2.

INGREDIENTS

All purpose flour(bleached) - 2 cups

Baking soda - 1 1/2 tsp

cardamam pdr - 1/2 tsp

salt - 1/2 tsp

eggs - 2 (room temp)

Ripe bananas - 4(mash it to chunky pieces)

Sugar - 1/2 cup

Brown sugar - 1/2 cup

oil - 1/2 cup

Vanilla tsp - 2 tsp

sliced almonds - 1/4 cup(for topping)

METHOD

Preheat oven to 375 deg F.Sift the flour,soda,cardamam pdr and salt and keep aside.In a mixing bowl whisk together eggs,sugar and brown sugar until it becomes thick.Add the oil,vanilla and mashed banana.Mix it well.Using a spatula slowly fold in the dry ingredients until just mixed.Line the muffin pan with paper cups and grease it with non stick spray.Using an ice cream scoop pour the batter into the greased paper cups.Top it with sliced almonds.Bake it for 15 - 20 mins or until the toothpick inserted in the center comes out clean.Serve it warm.

Check what my marathon buddies are cooking in their kitchen today!!!

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

23)Kamalika

24)Karuna

RONTOSE with POTATO DALI THOY

Rontose with potato dali thoy is a common breakfast item for konkani's.Its very similar to poori but made of rice flour.Unlike poori which is flattened using a rolling pin, rontose requires a presser to flatten it evenly.If you dont have the presser you can put the ball in between 2 plastics and press it down using a flat bottom pan.I love this more than the poori and its one of my favorites.I could never make it for the past 3 yrs since i could never get the consistency right.Mom came to my rescue, when she was here she made it for us and i loved each and every bite of it.
This is my post on day 8 of Recipe Marathon.

RONTOSE

INGREDIENTS

Rice flour - 2 cups
maida or wheat flour - 1 cup
salt - 1/2 tsp
boiled water - 1 3/4 cup

METHOD

Mix both flours and salt together in a mixing bowl and keep aside. Boil just a little more than 1 1/2 cup of water and pour into the flour while stiring with a spatula. Close and wait for 10-15 mints. Oil your palms before kneading the dough.Make small balls. Press using a presser(a tortilla press or a flat bottom pan as explained earlier).Serve hot with potato thoy.

THOY

INGREDIENTS

Toor dal - 1 cup
potato - 1 medium size,diced small
mustard seeds - 1 tsp
red chilli - 3-4 nos
cumin seeds - 1 tsp
curry leaves - of 1 sprig
turmeric powder - a pinch
salt

METHOD

Pressure cook dal and potatoes together with some salt.In a kadai heat some oil.Add mustard seeds.When it starts to crackle add cumin seeds,curryleaves,red chillies and turmeric.Add this to the dal and potato mixture.Serve hot with rontose.

Check what my marathon buddies have posted on this weekend!!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Pavani

PHANNA OONDI with TOMATO CURRY

Phanna oondi is the konkani term for steamed dumpling with seasonings.This is one of my favorite dish that my mom prepares.It's usually made using idli rava.It can be prepared plain without the seasonings as well but the seasonings give a fantastic taste to it and thats what makes this special.To make it more colorful one can also add finely chopped vegetables like beans,carrot and peas.The best side dish to have with phanna oondi is tomato curry or tomato pickle.

This is post for the 3rd of RM2 started by DK.

PHANNA OONDI

INGREDIENTS

idli rava - 1 cup

shredded coconut - 1 cup (grind to a paste)

water 3 cups

mustard seeds-1 tsp

red chilly - 4-5 nos

cashew pieces - 2-3 tbsp

curry leaves - of 1 sprig

asafoeteda powder - a pinch

salt to taste

METHOD

In a shallow bottom pan or kadai heat some oil.Add mustard seeds.When it starts to crackle add red chillies,curryleaves and asafoetida.Now add the cashew pieces and lightly brown them.If adding vegetables then add them now and fry them slightly until its soft. Than add the water,grinded coconut and salt. Ones it starts to boil mix in the idli rava,close it and cook on a low flame for about 4-5 mins.It will become thick.At this point turn off the flame and let it cool.Ones it cool form round balls of it and steam it for about 5 mins.I used idli stand for steaming the dumplings.Serve hot with tomato curry or pickle.

TOMATO CURRY

INGREDIENTS

Onion - 1 , chopped

tomato - 2 nos , diced

mustard seeds - 1 tsp

Cumin seeds - 1 tsp

turmeric pdr - 1/2 tsp

red chilli pdr - 1/2 tsp

green chillies - 3 nos , slit

curry leaves - of 1 sprig

coriander pdr - 1 tsp

coriander leaves - a bunch,chopped

salt to taste

METHOD

Heat some oil in a pan.Add mustard seeds.Ones it starts to crackle add cumin seeds,curry leaves,and green chillies.Then add chopped onions .Stir until its soft.Then add turmeric pdr,chilli pdr and coriander pdr.If it gets too dry sprinkle some water.Then add the tomatoes and cook it.Ones its soft mash the tomatoes using a wooden spoon.Pour some water and season it with salt.Close the pan and let it cook on a medium flame for sometime,until the gravy starts to bubble.Then add the coriander leaves.Serve hot with phanna oondi.

Drop by my fellow marathoner's blogs to see what they have prepared today :).

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

CHINESE STYLE POTATO STIR FRY for T&C and PEPPER TOMATO ROLLS for BBD

I have combined 2 posts in one because for the next 2 months even though i will be blogging, i am not sure if i will be posting frequently.The reason is simply because my parents are coming here this weekend and our reunion is after a gap of 3 1/2 yrs.So i am sure you all know how excited i am and so want to spend each and every minute with them.So before that i wanted to finish the post for the 2 events i wanted to participate - Taste and create hosted by nicole and Bread baking day - small breads hosted by aparna this month.





I was very very happy when i saw that i was paired with Rachel of Tangerine Kitchen for taste and create.I love her blog and enjoy seeing her daring bakers challenge posts,always well presented.I went through her recipe index, a good amount of times i must say and finally decided on trying out her Chinese style potato stir fry - Something i have never tried and seen before.I made some minor changes though.Instead of frying I baked the potatoes until golden brown.I used worchestershire sauce instead of soya sauce and also added diced onions and capsicum and a pinch of sugar to the dish.The result was simply delicious.We had it with some white rice.




**************************************************************

For BBD , an event originally started by Zorra , i baked some pepper tomato rolls.I came across this recipe from the book Tastes of home - The baking book which i borrowed from the library.The recipe's original name is Basil tomato rolls but since i used the Sweet pepper pasta sauce here i changed the name to Pepper tomato rolls.I have to say its one of the best rolls i have eaten and we enjoyed eating it for dinner last night - really light , soft and fluffy.




INGREDIENTS

Active dry yeast - 2 tsp
Unbleached flour - 3 1/2 cups
Warm water - 1 1/3 cups
sugar - 1 tbsp
salt - 1 tsp
olive oil - 2 tbsp

For Filling:-

Pasta sauce - use any store bought(i used sweet pepper sauce)
parmasan cheese to sprinkle on top

METHOD

In a small glass bowl, dissolve yeast in warm water and let it rest for 10 mins.In a large bowl, sift flour,sugar and salt.Make a well in the center and pour the yeast water and oil in it.Using a wooden spoon mix in enough flour to make a smooth paste and then use the rest to form a soft dough.

Turn onto a floured surface,knead until smooth and elastic, about 10 mins.Place in a greased bowl ,turning onesto grease top.Cover and let it rise in a warm place until doubled in volume,about 1 hr.

Then punch the dough down,turn onto a lightly floured surface and divide it into 9-12 pieces.Shape each piece into a ball and place them 3inch apart on a greased baking sheet.make an indentation in the center of each ball, add a tbsp of the filling.Sprinkle with parmasan cheese.Cover and let it rise in a warm place until doubled,about 30 mins.

Preheat oven to 375 deg F and abke for 25-30 mins or until golden brown.Let it cool on a wire rack.Serve warm.

Trupthi of recipe center passed me the magic lamp of luck!!!The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!* Start Copy Here*1. 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I would like to pass on this magic lamp to Roopa of my kitchen treats, suma of sumas cuisine, JZ of tasty treats and divya of easycooking.