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February 28, 2009

NAVARATHNA KURMA AND AWARDS

I took this recipe from Indian Culinary expert - Mallika badrinath’s “100 Vegetarian gravies/Kurmas” book.

First time ,i did a recipe with paneer.It came out very well.I was very happy ,everybody ate well Smile

Navaratna kurma

Here is the recipe :

Ingredients reqd:

  • Paneer – 100 gms

To cook:

  • Finely chopped Vegetables (Carrot,beans,potato,peas,cauliflower) – 2 cups

To grind:

  • Tomato – 3 (Big sized)

To saute:

  • Oil – 1 tbsp
  • Big onion – 2 nos
  • Ginger-garlic paste – 1.5 tsp
  • Coriander seeds powder / Dhania pwd – 2 tsp
  • Red chilly powder – 1.5 tsp
  • Garam masala powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp

To add finally:

  • Fresh cream – 2 tbsp
  • Milk – 1 cup
  • Ghee /Butter – 3 tbsp
  • Salt – to taste

To decorate:

  • Chopped Pine apple pieces,apple pieces – Few
  • Cashewnuts,dry grapes,tutty –fruity – 1/2 cup
  • Chopped Coriander leaves

Method of preparation:

  • Cut the paneer into small cubes and fry in oil for 1-2 minutes by flipping it over.Make sure the color of paneer doesn’t change to golden brown/red.
  • Immerse the fried paneer in hot water for 5-10 mins and take it out.Keep it apart.
  • Pressure cook all the finely chopped vegetables.
  • Peel the skin of onions and grate it.Keep aside.
  • **Blanch the tomatoes and grind it to a smooth paste.Set aside.
  • Heat a wok/pan with 1 tbsp of oil and add the ginger-garlic paste to it.Fry for a minute.
  • Now add the onions and fry till turns golden brown.
  • Add the tomato puree ,turmeric powder,chilly pwd,dhania pwd,garam masala pwd and salt.
  • Fry till the oil leaves separates.
  • Add the boiled veggies and fry for a min.Add little water and boil for sometime.
  • Then add the fresh cream ,milk and boil for a minute.
  • Finally add the fried paneer, fruits ,nuts and remove from the fire immediately.
  • Garnish with chopped coriander leaves !!

Note : While serving ,u can keep chopped onions and lemon on the plate

**Blanch:Boil water and add the tomato into it.Close it for 5-10 mins .The skin of tomato gets cracked.Now remove the skin and grind it to make a puree.

Tastes great with Roti/Chappati,Naan etc…Thumbs-up

Chappathi with kurma

 

KITCHEN CLINIC:

Paneer:

    1:  Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.
    2:  Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
    3:  Paneer is a good source of protein and it reduces cancer risk.
    4:  Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
    5:  It also helps in lower, back and joint pain.

    Nutritional information :

    100 gms of paneer made from cow milk provides

    Protein-18.3 grms

    Fat-20.8 grms

    Mineral -2.6 grms

    Carbohydrates-1.2 grms

    Energy-265 kcal

    Calcium-208 mgs

    Phosphorous-138 mg


    How to make paneer?
    Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready.

AWARDS:

Thanks akal of akal’s saapadu for passing me this award..U made me feel great..thanks a lot dear..

u_r_sweet_award_log

Thanks a lot Vidhas for making me a Super-Duper chef..

super_duper_chef_award

Thanku vibaas for passing me this award.

Good_chat_blog

Thanks a ton raji of raks kitchen..Iam very much excited and happy by ur award..

purpose

I wish to pass all these awards to all the viewers and followers of my blog.Please accept it.:)

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February 23, 2009

EASY RED COCONUT CHUTNEY RECIPE WITH GARLIC

 

Red coconut chutney recipe
This is my favourite chutney.My mom usually prepares this for dinner as a side dish for dosa , idli. She uses green chillies for  if making for breakfast and red chillies for dinner.Its very easy to make.We all know coconut milk when mixed with honey is good for curing stomach and mouth ulcers.But if u just go through the kitchen clinic section , u'll wonder by seeing the benefits of coconut.Really its amazing:) So its better to include coconut in our diet without hesitation Smile.Lets see how to make this easy coconut chutney recipe using red chillies ..

Red coconut chutney


Red coconut chutney Red coconut chutney recipe with garlic for idli dosa
 
Cuisine: Indian
Category: chutney
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes
 


INGREDIENTS

  • Grated coconut - 1/2 cup
  • Red chillies - 3-4 nos (use 2 for less spice)
  • Tamarind - 1 small piece
  • Garlic cloves - 4-5 nos
  • Salt & water - as needed

METHOD

  • Grind all the items given above except garlic cloves.Grind to a smooth paste.Lastly add finely chopped garlic cloves and grind it together.
  • Serve with idli,dosa topped with gingely oil.


Note

  • U can replace red chillies by green chillies.It tastes great for idli.
  • For variations , u can also add 2 small onion while grinding.

Serve with idli,dosa topped with a tsp of gingely oil.Tastes superb !!

easy red coconut chutney

KITCHEN CLINIC

Coconut: The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.
  • Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.
Coconut In Traditional Medicine
  • People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.
  • In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.
Coconut In Modern Medicine
  • Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:
  • Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
  • Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
  • Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.
  • Expels or kills tapeworms, lice, giardia, and other parasites.
  • Provides a nutritional source of quick energy.
  • Boosts energy and endurance, enhancing physical and athletic performance.
  • Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
  • Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on pancreas and enzyme systems of the body.
  • Reduces symptoms associated with pancreatitis.
  • Helps relieve symptoms and reduce health risks associated with diabetes.
  • Reduces problems associated with mal absorption syndrome and cystic fibrosis.
  • Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
  • Helps protect against osteoporosis.
  • Helps relieve symptoms associated with gallbladder disease.
  • Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.
  • Improves digestion and bowel function.
  • Relieves pain and irritation caused by hemorrhoids.
  • Reduces inflammation.
  • Supports tissue healing and repair.
  • Supports and aids immune system function.
  • Helps protect the body from breast, colon, and other cancers.
  • Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
  • Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
  • Helps prevent periodontal disease and tooth decay.
  • Functions as a protective antioxidant.
  • Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
  • Does not deplete the body's antioxidant reserves like other oils do.
  • Improves utilization of essential fatty acids and protects them from oxidation.
  • Helps relieve symptoms associated with chronic fatigue syndrome.
  • Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
  • Reduces epileptic seizures.
  • Helps protect against kidney disease and bladder infections.
  • Dissolves kidney stones.
  • Helps prevent liver disease.
  • Is lower in calories than all other fats.
  • Supports thyroid function.
  • Promotes loss of excess weight by increasing metabolic rate.
  • Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.
  • Helps prevent obesity and overweight problems.
  • Applied topically helps to form a chemical barrier on the skin to ward of infection.
  • Reduces symptoms associated the psoriasis, eczema, and dermatitis.
  • Supports the natural chemical balance of the skin.
  • Softens skin and helps relieve dryness and flaking.
  • Prevents wrinkles, sagging skin, and age spots.
  • Promotes healthy looking hair and complexion.
  • Provides protection form damaging effects of ultraviolet radiation form the sun.
  • Helps control dandruff.
  • Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
  • Has no harmful or discomforting side effects.
  • Is completely non-toxic to humans.

Coconut Oil
  • While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine.
Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

 

 



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February 20, 2009

MY SECOND AWARD!!


Iam very much surprised and honoured to recieve this award from my friend akal of akal's saapadu.

Thanks a lot akal for sharing this award with me:)


Sorry for not posting any recipes for the past 10 days..As my baby was not keeping well,i was not in a mood to browse or post anything.Iam extremely sorry,i couldnt see ur posts too:(

I'll be posting the recipes from next week..Thanks to all the viewers of my blog for ur constant support and encouragement:)Love u all friends..Take care..Bye for now..
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February 11, 2009

PULI SAARU / FENUGREEK – ONION RASAM

This saaru tastes excellent with plain rice.When i was pregnant , during the first three months,i didn’t like to eat sambhar/vathakuzhambu etc(u all know our taste changes during pregnancy) . My Mom-in-law used to prepare this for me.I had this saaru mixed with plain rice and curd rice only:)

This is my favorite.Very easy to prepare.When u run short of time to prepare lunch,u can do this saaru quickly.

Puli saaru

Ingredients required:

  • Tamarind – 4-5 seeds (soak in warm water)
  • Big onion – 1 no(finely chopped)
  • Green chilly – 2 nos (slit cut)
  • Tomato – 1 no (chopped)
  • Salt – to taste
  • Mustard seeds- 1/4 tsp
  • Methi seeds/fenugreek – 1/2 tsp
  • Urad dal- 1/4 tsp
  • Toor dal – 1/4 tsp
  • Curry leaves – a sprig
  • Asafetida/hing – 1/4 tsp
  • Oil – 1 tbsp
  • Coriander leaves – to garnish

Method:

  • Soak the tamarind in water and extract the juice from it.
  • Heat a kadai with oil and add methi seeds first.when it starts to pop,add mustard seeds,urad dal,toor dal ,a pinch of asafetida and curry leaves one by one in the same order.
  • Now add the chopped onions and saute till they are transparent.
  • Now add the tomato and cook for 1 min.Add the tamarind extract with required salt and water.
  • Add the remaining hing and boil it for 2-3 mins.
  • After removing from fire,add 1/4 cup of water to it.
  • Finally,Garnish with coriander leaves..

Mix with plain rice and enjoy ur day with Puli saaru!!

puli saaru

KITCHEN CLINIC:

Fenugreek seeds:

  • Fenugreek seeds are a galactagogue that is often used to increase milk supply in lactating women.[3] Because the maple syrup-like flavor is strong and not always liked, the seeds are ground to a powder and administered in capsules.
  • Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct "maple syrup" odor.
  • Fenugreek seeds are a rich source of the polysaccharide galactomannan.
  • They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
  • Fenugreek is frequently used in the production of flavoring for artificial maple syrups. The taste of toasted fenugreek, like cumin, is additionally based on substituted pyrazines. By itself, fenugreek has a bitter taste.
  • Fenugreek is used as a digestive aid.
  • Studies have shown that fenugreek is a potent stimulator of breastmilk production and its use was associated with increases in milk production of as much as 900%.  It can be found in capsule form in many health food stores.
  • Supplements of fenugreek seeds were shown to lower serum cholesterol, triglyceride, and low-density lipoprotein in human patients and experimental models of hypercholesterolemia and hypertriglyceridemia .
  • Although the benefits of lowering serum cholesterol in and of itself is controversial , Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models .
  • Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
  • In recent research, fenugreek seeds were experimentally shown in rats to protect against cancers of the breast  and, in human cell extracts, the colon .
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February 9, 2009

DAL SAMBAR FOR IDLI | SAMBAR RECIPE


I learnt this sambar from my mom.Last week i prepared this as an accompaniment for idli.My hubby dear liked it so much. Thanks to my mom Smile

Dal sambhar

Generally most of us do the sambar for idli using toordal alone.But this is a combination of moong and toor dal in the ratio of 2:1.

Ingredients:
  • Moong dal – 1/4 cup
  • Toor dal – 1/8 cup 
  • Tamarind – Small gooseberry size
  • Tomato – 1 no
  • Carrot – 1-2 nos (use 2 nos if small)
  • Potato – 1-2 nos(-do-)
  • Salt & Water – reqd
To temper:
  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal –1/2 tsp
  • Curry leaf – 1 sprig
  • Asafetida/Hing – a pinch
  • Red chilly – 1 no
  • Green chilly – 3-5 nos(depends on ur taste)
  • Small / Pearl onions – 10 nos(Peeled)
  • Coriander leaves – To garnish
To Roast and Grind:
  • Oil – just 2 drops
  • Dry coriander seeds – 1.5 tsp
  • Channa dal – 2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Red chilly – 3-4 nos
Roast all the above items using 2 drops of oil till nice aroma arises.Make it a smooth powder by grinding it.Store it in an air-tight container.U can use this powder for 2-3 times to make this sambar.Just add 2 tsp of this powder at the end.This gives the flavour .Keep this powder ready before doing this sambar.
How to proceed:
  • Cube cut the vegetables .Chop the tomato into pieces.Soak the tamarind in water.
  • Heat a kadai with 1 tsp of oil and saute the small onions and green chilly.Keep aside.
  • Pressure cook moong & toor dal  by adding water,turmeric powder and a drop of oil.If u have a separate vessel for cooking vegetables in ur cooker, take the veggies along with tomato and sauteed onion and green chilly with little water in it.Cook for 1-2 whistles depending on ur cooker.
[Normally what i do is , i keep the dal in the cooker base and keep the veggies in a closed tiffin box that suits my cooker so that the veggies will  be separate and will not be mashed with the dal.I mash the dal alone with a ladle.I followed the same for this sambar too!! ]
  • If u don’t want to follow this,cook the veggies and dal separately.
  • Extract the juice from soaked tamarind.Keep aside.
  • Now heat a kadai with 1 tsp of oil and add mustard seeds.Let it pop.Then,add urad dal, pinched red chilly and curry leaves.
  • Now add the tamarind juice,cooked dal and boiled veggies along with onions & green chillies.Add a pinch of hing.
  • Add the required salt and water.Let it boil for sometime.
  • Now add 1- 2 tsp of sambar powder(Plz refer above) and boil for 2 mins.
  • Finally , garnish with coriander leaves.
Serve with idly by adding sesame/gingely oil.
Dal sambhar with idly

NOTE:Please adjust the ingredients according to ur requirement!!

KITCHEN CLINIC

Moong Dal:
  • In China, Moong dal are used for medicinal purposes such as to reduce fever, headache and general anxiety.
  • Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat".
  • While pulses are generally high in protein, and the digestibility of that protein is also high.
  • Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. Cooking does not affect the protein content of this pulse.
  • It is consumed either whole with or without skins or as bean sprouts. With their skins removed, they are light yellow in color. They are widely used in India, as Whole, they are sprouted, and they are great evening snacks. In it's split form, they are used to make khichdi, various types of dal, payasam ( porridge), and other sweets. In powder form, they are used to make fried snacks. Nutritional Facts
    (per 100 grams or 3.52 oz)
    Energy : 30 calories
    Protein : 3 grams
    Carbohydrate : 6 grams
    Dietary Fiber : 2 grams
TOOR DHAL:
  • They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas.
I am glad in sending this entry to Ashwini’s Lentil mela.
Lentils

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February 7, 2009

SCHEZUAN FRIED RICE – TRIED AND TASTED

I took this recipe from poonam’s kitchen .I did some variations according to our tastebuds and tried.It came out very well.We liked it so much.I packed this for my hubby’s lunch.He called me after having this and told it was very good:)

I thank Poonam for sharing this wonderful recipe:)

DSC00767

U can find the actual recipe here.The following are the variations :

  1. I used finely chopped carrots,beans,potato,cabbage & bell peppers.
  2. I used finely chopped big onions instead of spring onions.
  3. Then, i used crushed ginger and garlic pieces.
  4. I made the sauce using chilly vinegar(instead of white vinegar) and 11 red chillies.
  5. AIso i pressure cooked the rice by adding a drop of oil(rice & water – 1:2) and spreaded in a plate to cool down.Remaining i followed the same!!

Here is the picture of sauce and rice for u:

DSC00798

DSC00770

KITCHEN CLINIC:

CARROT:

  1. Of all the commonly consumed vegetables, carrots provide the highest amount of provitamin A carotenes. 
  2. Carrots also offer an excellent source of fiber, vitamin K, and biotin. 
  3. They are a good source of vitamins B6 and C, potassium, and thiamine. 
  4. Carrots contain a large amount of antioxidant compounds which help to protect against cardiovascular disease and cancer.
  5. The high intake of carotene has been linked with a 
    20 percent decrease in postmenopausal breast cancer and up to a 50 percent decrease in the cancers of the cervix, bladder, colon, prostate, larynx, and esophagus.
  6. Extensive studies have shown that a diet that includes at least one carrot per day could cut the rate
    of lung cancer in half. 
  7. Carrots are also effective in promoting good vision, especially night vision. 
  8. Beta-carotene provides protection against macular degeneration and the development of senile cataracts - which is the leading cause of blindness in the elderly .

CABBAGE:

  1. Cabbage is a low calorie, nutrient-dense food that offers an excellent source of many nutrients including vitamin C, folic acid, potassium, vitamin B6, calcium, biotin,
    magnesium, and manganese.
  2. Along with it's nutrient content, cabbage contains
    phytochemicals. 
  3. Cabbage contains powerful anticancer compounds known as glucosinolates. 
  4. One of the dietary recommendations from the American Cancer Society is, to regularly include cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower in the diet.
  5. The main reason for this recommendation is due to the content of a large amount of phytochemicals within the cabbage family.
  6. Studies have shown that the phytochemicals have anti-cancer properties. 
  7. The higher the intake of cabbage-family vegetables, the lower the rates of cancer  especially breast, lung, colon, and prostate cancers.
  8.   The glucosinolates in cabbage function by increasing the antioxidant defense mechanisms, and also by improving the body's ability to detoxify and eliminate harmful chemicals and hormones. 
  9. Studies have also shown that cabbage is extremely effective in the treatment of peptic ulcers. 

BELL PEPPER:

  1. Bell peppers are packed with several nutrients.  They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid.
  2. Bell peppers also contain a large amount of phytochemicals that have exceptional antioxidant activity. 
  3. When comparing the nutrient values of the different bell peppers, studies have shown that red bell peppers have significantly higher levels of nutrients than green.
  4. Red bell peppers also contain lycopene, which is a carotene that helps to protect against cancer and heart
    disease.
  5. Possibly due to their vitamin C and beta carotene content, bell peppers have been shown to be protective against cataracts.
  6. Just like other nutrient-dense vegetables, bell peppers
    contain many different powerful phytochemicals.
  7. Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes probably due to their content of substances such as vitamin C, capsaicin, and flavonoids.
  8. Although chili peppers contain a higher amount of those substances, bell peppers should still be promoted especially for individuals with elevated cholesterol levels.

BEANS:

  1. Beans are low in fat and offer an excellent source of protein, fiber, and complex carbohydrates.
  2. They are also a very good source of folic acid and
    molybdenum.
  3. They provide significant amounts of iron, phosphorus, magnesium, manganese, and potassium.
  4. The major health benefit of common beans is their ability to lower cholesterol due to their rich source of fiber. 
  5. Studies have shown that the high fiber contained in beans
    prevents blood sugar levels form rising too rapidly after a meal.  This makes beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia. 
  6. Common beans promote heart health due to their fiber, antioxidants, folic acid, vitamin B6 and magnesium.
  7. Research has indicated that beans are also protective against cancer. 

 

I’ve tried many different recipes from other blogs too..Will post everything in future..

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February 6, 2009

EASY MAIDA BURFI | MAIDA CAKE - EASY DIWALI SWEETS


DSC_0431 copy-001

(UPDATED WITH STEP BY STEP PICTURES)

We adapted this recipe from a magazine.Its quick and easy to make.Just a drop of ghee is used to grease the plate.That’s it.This burfi is made of milk powder and maida.We used amul milk powder. Very simple ingredients.As we tried this for the first time,we used minimum quantity of ingredients.It came out very well.It was so soft with nice flavour..We got 10-12 small pieces.
Do try this burfi for diwali , it melts in mouth !

Do check out my super easy cashew badam burfi recipe if u try this sweet successfully. Both are with very similar procedure and cashew burfi needs no sugar syrup consistency. Any beginner can try !


DSC_0428 copy-001

INGREDIENTS
  • Milk powder(I used amul) – 1/4 cup 
  • Maida – 1/4 cup
  • Sugar – 1/2 cup
  • Cardamom powder or vanilla essence - 1/8 tsp
  • Food color – any brand color ( i used red)
  • Water - 1/4 cup minus 1tbsp ( for sugar syrup approx)
  • Ghee - a drop to grease the plate..



METHOD
  • Sift the maida and milk powder for even mixing.Keep it apart.
maida cake tile1
  • Take the sugar in a kadai with little water(sugar should be immersed) ..
  • Melt it ,add the color and  heat it till one string consistency is reached(i.e.If u press the syrup between ur forefinger & thumb and release it,u’ll get one string-oru kambi padham).
maida cake tile2
  • As soon as the consistency is reached,switch off the flame and remove it.
  • Now add the sifted powder and cardamom powder/ vanilla essence to the sugar syrup, and stir it continuously till the mixture thickens .Do it for 2-3 minutes(in off fire !).
  • As soon as it thickens and leaves the sides,drop it in a plate which is greased with a drop of ghee.Check the correct consistency by making a small ball out of the dough.(If u mix for long time , burfi will be powdered and u will not get the correct shape..) Level it with a ghee greased polythene sheet or back of dosa flipper..
maida cake tile3
maida cake tile4
  • Once its warm,Cut into desired shapes and decorate with fried Cashews and almond!! Burfi sets after it cools down completely.
maida cake tile5

Tips
  • If u feel the burfi is dry or u missed the right consistency , add little milk.Heat the mixture for few seconds and pour on the greased plate.U’ll get it right..

Melt in mouth burfi is ready !!

maida burfi closeup-001

KITCHEN CLINIC

MAIDA
  • All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry.
  • Bleached wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid)
  • This is a flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential, Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.
  • White flour doesn't stick to arteries. It is, however, metabolized like sugar, which means it leads to a quick spike in blood sugar because it has the fiber removed, which would slow down the metabolism. The things we add to it to enrich it redeem it somewhat.

Once again thank u all for ur support and encouragement:) Have a happy diwali :)

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February 4, 2009

INSTANT RAGI DOSA / FINGER MILLET DOSA WITH TOMATO CHUTNEY

We do this dosa at least once in a week for our Breakfast/dinner.Very easy to make.Raagi is rich in dietary fibre.So it is good for irregular bowel movements.This dosa tastes heaven with Tomato chutney.I feel they are made for each other:)

This healthy jodi is on its way to the romantic event of rathna'!!





Ingredients:
  • Raagi flour – 2 parts
  • Wheat flour – 1 part
  • Rice flour – 1/2 part(optional)
  • Salt – to taste
  • Sour Buttermilk – 1/2 cup
  • Water – to mix
To temper:
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Big onions – 1 no ( finely chopped)
  • Pepper corns - 1 tsp
  • Jeera - 1 tsp
  • Green chilly – 2 nos ( slit cut)
  • Curry leaves – a sprig
Method:
  • Mix all the flour with salt and water .
  • Temper all the items given under “to temper” and saute onions ,green chillies and curry leaves. Mix with it.
  • The batter should be watery and free-flowing.
  • Heat a dosa tawa and pour the batter in a circular manner starting from the sides and finishing in the middle.Sprinkle some oil. Cook for sometime.
  • Flip it over and make a thin dosa.
Crispy n healthy raagi dosa is ready to eat!!
Serve with tomato chutney/Idly milagaai podi!!

Note: Instead of tempering , we can add pepper and jeera .No onions,chillies are required.




TOMATO CHUTNEY
I do this chutney only for raagi dosa!! Very easy to prepare, at the same time very tasty too:)
Ingredients:
To grind:
  • Ripe Tomato – 2 nos
  • Small onions/Pearl onions – 10 nos
  • Red chilly – 2-3 nos(add more depending on ur taste)
  • Salt – to taste
To temper:
  • Mustard seeds – little
  • Urad dal – 1/4 tsp
  • Curry leaves – 1 sprig
  • Oil – 1 tsp
Method to grind:
  • Grind all the items given under “to grind” and make it a smooth paste.
  • Heat a kadai with oil and temper all the items given under “to temper” .
  • Now add the chutney to it and bring it to boil.
  • It should boil till the raw smell leaves.
DSC00743
Serve with Raagi dosa!!








KITCHEN CLINIC:


Ragi:
  • Finger millet , also known as African millet or Ragi.
  • Nutritive value of Ragi per 100 g
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 KCal
  • It strengthens the kidneys, beneficial to stomach and spleen-pancreas, builds the in fluids, moistens dryness, alkalizing, balances over-acid conditions, sweetens breath by retarding bacteria growth in mouth, high amino acid profile and rich silicon content helps prevent miscarriage, anti-fungal.
  • Also useful for diarrhea, vomiting, indigestion, and diabetes. Soothes morning sickness.
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February 1, 2009

WHEAT ADAI /GODHUMAI ADAI– SWEET & SPICE VERSION

 

SWEET ADAI

Sweet adai

Ingredients:

  1. Wheat flour / Atta – 1 cup
  2. Powdered jaggery – 3/4 cup
  3. Cardamom seeds – 2nos (powdered)
  4. Coconut pieces – 1/4 cup
  5. Water – 1.25 cups

Directions:

  1. Heat a heavy bottomed kadai and put the jaggery with 1.25 cups of water.
  2. Melt it and make a syrup.Strain the impurities in a metal strainer.Bring it to boil. 
  3. Now add the cardamom powder and the wheat flour along with coconut pieces (If u feel the water is not sufficient ,add 1/4 cups more).
  4. Mix it thoroughly so that no lumps are formed.
  5. Make it a dough.The dough is very soft to touch as we knead it in direct fire. DSC00732
  6. Make balls of even size.
  7. Take a small polythene sheet or Plantain leaf greased with oil.Spread the ball with hands .

DSC00735

    8.Heat a dosa tawa .Sprinkle some oil and put the adai into it.Cook on both sides till it becomes light golden brown.

Sweet n soft adai is ready to taste!!

SPICY ADAI

Ingredients:

  1. Wheat flour – 2 cups
  2. Sambhar powder or chilly powder – 1 tsp
  3. Asafetida / hing – 1/4 tsp
  4. Big onions – 2 nos ( finely chopped)
  5. Curry leaves – 1 sprig (-do-)
  6. Salt – to taste

Oil & Water – to knead the dough

Directions :

  1. Take all the ingredients in a bowl  and mix it well by adding a tsp of oil and reqd water.
  2. Knead a dough and keep it for half-an-hour by covering with a lid. DSC00733
  3. Then make even sized balls and spread the ball with the hands.

DSC00734

  4. Heat a dosa tawa by sprinkling oil and cook the adai till it becomes light golden brown on both the sides.

Tasty,Spicy adai is ready to serve hot with onion raita:)This is a mouth watering combination!!

godhumai adai

KITCHEN CLINIC:

WHEAT:

  1. 100 grams of wheat contain about 12.6 grams of protein, 1.5 grams of total fat, 71 grams of carbohydrate , 12.2 grams of dietary fiber, and 3.2 mg of iron (17% of the daily requirement).
  2. Gluten, a protein found in wheat , cannot be tolerated by people with celiac disease .
  3. The principal parts of wheat flour are gluten and starch. These can be separated in a kind of home experiment, by mixing flour and water to form a small ball of dough, and kneading it gently while rinsing it in a bowl of water. The starch falls out of the dough and sinks to the bottom of the bowl, leaving behind a ball of gluten.
  4. Health concerns:
    Roughly 1% of the population has coeliac (also written as celiac) disease—a condition that is caused by an adverse immune system reaction to gliadin, a gluten protein found in wheat Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.
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