Tuesday, November 25, 2014

Baked Diamond Cuts/Biscuits

baked whole wheat diamond biscuits

Ingredients:

Whole wheat  flour
 1 cup
All purpose flour
¼ cup
Oil
3 tblsp
Chilli powder
as needed
Salt
as needed
Cumin seeds
½  tsp

Method:

Preparation

baked whole wheat diamond biscuits

baked whole wheat diamond biscuits

  • Take both the flours in a bowl.Add the oil and mix well with your finger tips so that it coats the flour well.Once mixed it should be like bread crumbs.
  • Add the salt,chilli powder and cumin seeds.Slowly add water little by little to form a stiff dough.Don't knead the dough too long.Cover and keep the dough aside for 20 minutes.
  • Preheat oven to 190 ÂșC .
  • Now roll the dough to a big circle or oval shape. Make diamond shapes using a knife.
  • Line a baking sheet with aluminium foil or parchment paper.
  • Slightly grease with oil. Now keep the diamond pieces on the tray and bake for about 15 to 20 mins till the diamonds become light golden in colour.
  • Remove from the oven and let it come to room temperature and serve.
Note:
  • I have added little all purpose flour.You can make with full whole wheat flour too but there will be slight difference in texture.
  • Mixing the oil well is important to get crunchy biscuits.
  • You can use kasoori methi or ajwain(omam) instead of cumin seeds to get a different flavour and taste.

Monday, June 2, 2014

Corn Cheese balls

Corn cheese balls is a popular appetizer which is quick and easy to make.The cheese added gives a lovely flavour and taste to this recipe.Here is the recipe..

Corn cheese balls


Ingredients:

Potato
2 medium
Cheddar cheese grated
½ cup
Sweet corn kernels
½ cup
Corn flour
1 tblsp
All purpose flour(maida)
1 tblsp
Green chilli finely chopped
1
Pizza seasoning(optional)
½ tsp
Salt
as needed
Oil
to deep fry

Method:

Corn cheese balls



Corn cheese balls

Corn cheese balls


  • Boil the potatoes and sweet corn kernels.
  • In a wide bowl,add the boiled and mashed potatoes,sweet corn kernels,grated cheese,corn flour and all purpose flour,chopped green chilli,pizza seasoning(if using) and required salt. Mix well with your hands.The mixture should not be too mushy.if so adjust the consistency by adding little flour.
  • Now divide the dough into lime sized balls.Take some corn flour in a plate and roll the prepared balls in the flour.Refrigerate the cheese balls for 30 mins before frying.
  • Heat oil in a fry pan and once the oil is hot,gently drop the cheese balls and fry in medium flame till golden in colour.Transfer to a plate lined with paper towel to absorb excess oil.Serve with Tomato ketchup.
Note:
  • I have used processed cheddar cheese.


Sunday, April 6, 2014

Methi Mutter Malai

Methi Mutter Malai is a wonderful combination of Methi leaves and Green peas cooked in a fragrant masala gravy.I followed Tarla dalal's recipe with few changes. Lets see the recipe.


Methi Mutter Malai

Ingredients:

Methi leaves
2 cups
Green peas
1 cup
Onion finely chopped
1 small
Tomato
2
Fresh cream
¼ cup
Cumin seeds
½ tsp
Oil
2 tblsp
Honey(see note below)
½ tsp
For the Masala paste
Onion
1
Ginger
1 small piece
Garlic cloves
 2-3
Green chilli
 1-2(depending on spice level)
Cashewnut
8
For the dry masala powder
Cinnamon
1 “ piece
Clove
4
Cardamom
2
Pepper
4
Cumin seeds
1 tsp

Method:


Methi Mutter Malai preparation

Methi Mutter Malai

Methi Mutter Malai


  • Grind the ingredients given in 'masala paste' to a fine paste.
  • Slightly roast the ingredients listed in " dry masala powder",powder it and keep aside.
  • Blanch tomatoes in hot water and make tomato puree.
  • Separate methi leaves from the stem and clean them thorougly in water to remove dirt.Chop them finely and transfer to a bowl.sprinkle 1/2 tsp salt and leave aside for 15 mins.squeeze excess water and discard it.
  • Heat 1 tsp oil in a pan and saute the methi leaves for 2 mins till they shrink in volume and transfer to a plate.Cook green peas seperately and keep it ready.
  • Heat oil in a pan, add cumin seeds followed by the chopped onions and fry till they turn translucent.Add the ground masala paste and fry well in low flame till the raw smell of the onion goes off.
  • Add the tomato puree and the freshly prepared dry masala powder and cook for 2-3 mins.
  • Add the green peas,prepared methi leaves,salt,fresh cream and add little water to get the right consistency.Cook on low flame for 2-3 mins.
  • Switch off the flame and after 5 mins add honey and mix well.Methi Mutter Malai is ready to serve.
Note:
  • Honey is optional.If adding honey,add it only after turning off the heat.You can also add little sugar instead of honey which you can add while adding methi leaves to the gravy.


Monday, March 10, 2014

Dal Khichdi

Dal khichdi is a popular comfort food which is healthy and easy to make too.It is a combination of rice and dal cooked with flavourful spices.I googled and found many recipes some using moong dal,some toor dhal and some combination of dals and here is my version of Dal khichdi using Moong dal. 

Dal Khichdi

Dal Khichdi


Ingredients:

Rice(I have used ponni raw rice here)
½ cup
Yellow moong dal(Pasiparuppu)
¼ cup
Toor dal
1 tblsp
Tomato finely chopped
1 small
Onion  finely chopped
1 small
Carrot cut into small cubes
2 tblsp
Spinach finely chopped
¼ cup
Green chilli
1
Ginger
Small piece
Cumin seeds
1 tsp
Cinnamon
Small piece
Cardamom
1
Clove
1
Ghee
2 tsp
Oil
1 tsp
Turmeric powder
a pinch
Salt
as needed
Coriander leaves finely chopped
to garnish

Method:

Khichdi preparation

Dal Khichdi


  • Rinse rice and dal well and soak them together in enough water for 15-20 mins.
  • Finely chop the green chilli and ginger.
  • Chop all the vegetables finely and keep aside.
  • Heat ghee and oil in a pan,add the spices and cumin seeds and wait till they start browning and nice aroma comes.Add the green chilli,ginger and fry well followed by onion and fry till onion turns slight brown.
  • Drain the water from the soaked rice+dal and add the rice and dal mixture to the pan and fry well for 2 mins.
  • Now add the chopped carrots,spinach and tomatoes and just stir once.
  • Add the required salt,pinch of turmeric powder and around 2 1/4 cups of water.
  • Transfer this to another vessel and pressure cook for 4-5 whistles in medium flame.
  • Once the pressure releases,gently open and mix the khichdi well.If needed add little water to get the right consistency.
  • Garnish with chopped coriander leaves and serve hot with little ghee on top.I served it with Curd and Papad.
Note:
  • You can make this directly in a pressure cooker too.In that case the frying part and cooking part can be done in the same.
  • Carrot and spinach are optional.You can do without vegetables too.
  • Don't skip ghee.It adds nice flavour and taste to the khichdi.