Tuesday, 17 February 2015

Carrot Chutney !





Carrot chutney is a very simple and yummy accompaniment for Idli/ Dosas. It goes very well with hot rice too. It is a perfect dish for kids who deny eating carrot in any other forms as they cant makeout it is made of carrot. Also the color of the chutney is so eye appealing that they cant deny :)
It tastes awesome coz it is a perfect blend of flavours with the sweetness of carrot, spiciness of chillis and ginger and tanginess from tamarind.



INGREDIENTS

English
Tamil
Telugu
Hindi
Quantity
To Saute and Grind
Oil
Ennai
Nune
Thel
1 tbsp
Carrot
Carrot
Carrot
Gajar
1 cup (Grated)
Dry Red Chillis
Kainda Milagai
Endu Mirapakaya
Sukhi Lal Mirch
4 - 5 Nos
Onion
Vengayam
Ullipaya
Pyaaz
1 small
Garlic
Poondu
Vellulli
Lehsun
3 Big
Ginger
Inji
Allam
Adrak
2 inch piece (chopped)
Tamarind
Puli
Chinthapandu
Imli
amla size
Asafoedita
Perungayam
Inguva
Hing
a pinch
Urad Dal
Ulutham Paruppu
Minapappu
Urad ki Dal
1 1/2 tbsp
Coconut
(Fresh/Dessicated)
Thengai
Kobbari
Naariyal
1 tbsp (Grated)
Salt
Uppu
Uppu
Namak
As Needed
To Temper
Oil
Ennai
Nune
Thel
1 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakarra
Jeera
1 tsp
Curry Leaves
Karuvepilai
Karivepaku
Karu patha
1 sprig


STEPS
  • Heat a pan , add oil and once hot add the urad dal and fry till golden brown.
  • Then add the red chillis., ginger and garlic and saute for a minute. 
  • Now throw in the onions and Hing and saute till they turn translucent.

  • Then add the grated carrot and required salt and saute 4 - 5 minutes. 
  • The raw smell of carrot should fade it should be cooked. LAstly add the coconut and saute for a minute and turn off stove.



  • Once the mixture is cool, add tamarind and grind it to a coarse consistency.
  • Heat a small pan, add oil, once hot add mustard seeds. When it splutters, add jeera and curry leaves and turn off stove. Pour this tadka on the chutney.


You can serve this chutney with idli/dosa or even with hot steamed rice with ghee. 


See you soon with another easy recipe. 

With Love,

Monday, 16 February 2015

Spinach Ricotta Ravioli in Roasted Pepper Sauce !



Hi All,

Its been a long time wish to try ravioli from scratch and blog it here. First time I made was with a bell pepper and cheese filling ravioli in a butternut squash sauce. My friend Gayatri wished for a Spinach ricotta ravioli and we got a chance to cook and click together. It is always fun to cook with friends and best part is when you have someone to click the pics when your hands are messy kneading the dough.
Making ravioli is indeed cumbersome but it is worth the effort. You can quickly buy ready made ravioli and ready pasta sauce and just marry them both for a quick dinner. But kneading the dough from scratch, preparing the filling, making the sauce of your choice with your favourite ingredients is really cool. Do give a try when you have lot of time.. I mean it :) 




FOR THE PASTA DOUGH
  • 300 gms Plain Flour
  • Salt as needed
  • 3 Eggs
  • 1/4 cup water
  • 1 tbsp Olive oil
Note : To make it veg/vegan, just skip the egg and just use water to make dough. BUt make sure you dont add so much water and make it sticky. The dough should resemble chapati dough. Also few spoons of flaxseed powder can be added to the dough. 


  • In a bowl, break the eggs and add 1/4 cup water and mix well. 
  • Take the flour on a big tray or counter top and make a dent in it. Pour the egg water mixture in the dent and add required salt. 
  • Slowly mix the flour little by little using a spoon in to the egg mixture. 

  • Once most of the flour is incorporated into the egg, its time for the messy work. 
  • Use your hands and mix all the egg and flour together and make a dough. 
  • you got to knead it very well until it becomes soft. 

  • Add the olive oil and again knead the dough for 5 minutes. 
  • You can see how soft the dough is in the below picture.
  • Cover it with a cling wrap and let it rest in the fridge until you make the filling and the sauce.
  • The general thumb rule for flour to egg ratio is, for every 100 gms flour you need an egg. Dont compromise with it. If egg is less your dough will be very very dry and crumbly. If the egg is more then your dough will be too sticky to handle.


FOR THE SAUCE
  • 2 Red Bell Peppers
  • 1 Medium Onion
  • 3 Garlic Cloves
  • 1 tsp Red chilli Flakes
  • a pinch of crushed pepper
  • 3 tbsp Cream
  • Salt as needed
  • 1 tbsp chopped parsley


  • Halve the peppers and remove the veins and seeds. Chop onion and peel garlic. 
  • Rub oil on the peppers and sprinkle some salt and pepper. 
  • Drop some oil in the onions and garlic and add salt and pepper to that as well. 
  • Roasting onion and garlic is optional , you can saute them as well. You can even saute the bell pepper too. BUt roasting gives a nice flavor to the sauce.

  • Roast the peppers and onion garlic in a preheated oven for 20 - 25 minutes at 200 deg C.
  • Once the bell peppers are charred remove them from oven and let them cool.
  • Cover them in a cling wrap and after sometime you can easily peel the skin. Remove all the skin and grind them all to a smooth paste
  • You can also use store bought roasted peppers that comes in a jar.


  • In a pan, add oil and once hot add the chilli flakes. Then pour the ground mixture and add some water. 
  • Let it come to a boil and then add parsley.


  • Pour the cream and mix well.
  • Turn off stove. Your sauce is ready ! Keep aside until use. 



FOR THE FILLING
  • 150 gms Spinach
  • 1 medium Onion
  • 100 gms Ricotta 
  • 1 tsp chilli flakes
  • salt as needed
  • 1 tbsp Olive Oil
Note  : Instead of Ricotta, mozarella, cheddar, edams or any cheese can be added. You can also add some grated parmesan to the spinach and ricotta mix.


  • In a pan, add olive oil and once hot add the chopped onions. 
  • Saute them until they turn translucent. then add the chopped spinach.


  •  Saute the spinach for 2 - 3 minutes till they shrink and reduce in quantity.
  • Add salt, pepper and chilli flakes and cook till all water is evaporated.


Once the spinach is cooled, mix the ricotta and keep the filling ready.


MAKING THE RAVIOLI
  • Remove the dough from fridge and make it into four parts. 
  • I am using ravioli maker here with which we can make many raviolis at a time and also of the same size. You can make the same with hand as well but its little time consuming. I have explained both the methods below.
  • Take one part of the dough and roll it into a long sheet. Roll it as thin and even as possible. 




  • Spread the dough sheet on the ravioli maker as shown in first pic. 
  • Keep a spoon of filling in each of the pits as shown. Now roll another sheet of dough and place it on top of this.


  • Press well on the sides and spread some flour on top. 
  • Now cut off the excess dough on the sides and then just invert the ravioli maker on a work surface. 
  • You can see how nice the raviolis are... quick and easy..


Using a pizza cutter, cut into separate pieces as shown.


MAKING RAVIOLI BY HAND

  • To make with hand, roll the dough into a big sheet, and place the filling with equal spacing,
  • Fold the sheet as shown and secure the filling by pressing the dough around the filling.



  • Now, cut the raviolis into separate pieces and make sure everything is of same size.
  • Now, with a fork press the sides of the ravioli carefully, it secures the filling as well as results in a nice fancy design.



Now all your raviolis are ready to swim in water.... 



  • In a pot, bring lot of water to boil and slowly add a batch of raviolis. 
  • In 4 - 5 minutes they get cooked and start floating on top. Thats the indication that they are cooked.
  • Also they turn shiny once cooked. Take them out and keep aside.
  • Repeat the same until all the dough is done and all raviolis are cooked
  • After using the ravioli maker, the excess dough you cut off from the sides can also be again kneaded and used to make raviolis by hand. 
  • Keep the other portion of dough covered in cling film when you are working with one portion. Else the dough will turn dry.


  • Now arrange the raviolis in a plate and pour the sauce on them.
  • Sprinkle some parmesan(optional) and some parsley and serve. !






Try this awesome and yummy dish and leave your comments

With Love,




Tuesday, 10 February 2015

Garlic Bread ! (Dominos Style)


Hi Guys,

Garlic Bread  is available in many forms in different restaurants and eat outs.. but my personal choice is the one we get in Dominos Pizza. Sometimes I just go and buy only the garlic bread and enjoy it alone. I never thought I could make this at home so easily.
It is definitely a real treat when you make at home as it is very simple to make and not much time consuming except for the dough resting period. 
I went through many recipes and tried 5 to 6 times till now. First two attempts was not so perfect. Then I tweaked the ingredient ratios and tried again and again and now it turns out perfect.. so soft and so flavourful. 



INGREDIENTS

  • 2 cups Plain flour / Maida
  • 10 - 15 Garlic cloves (finely chopped or minced)
  • 1 tsp salt (or as needed)
  • 1 tbsp active dry yeast
  • 1 tsp sugar
  • 1/4 cup milk
  • 2 tbsp melted butter
  • 2 tbsp oil
  • 2 - 3 tbsp corn meal
  • 1 tbsp mixed dried herbs (oregano and parsley)

STEPS
  • In a bowl, take 1/4 cup warm water and add the yeast. Then add 1 tsp of sugar and mix well.
  • This is called yeast proofing. Let the yeast sugar mixture rest for 10 - 15 minutes until it becomes foamy.



  • In a mixing bowl, add the flour and salt.
  • Add the garlic to it. You can see the yeast mixture foamed up. If its not foamed properly then there is a problem with the yeast.



  • Make a dent in the flour and Pour the yeast mixture, melted butter and milk.



  • Start mixing and add some oil to it and mix well to forma nice dough.
  • It should look like our chapati dough.



  • Knead the dough for 5 - 10 minutes on a flat surface until smooth and elastic.
  • Apply some oil on the surface of the dough and also grease the bowl. Place the dough ball in the bowl and cover it with a plastic wrap and set aside in a warm area for 3 - 4 hours to let it double in size.



  • Punch the dough back and knead for another 2 - 3  minutes.
  • Spread some corn meal on the counter top and spread the dough in to a circle either with your fingers or use a rolling pin. 
  • On a baking tray, place a foil and grease it with oil/butter.
  • The corn meal makes the outer of the bread very crispy.



  • Now fold the circle into half and very carefully lift it and place it on the baking tray. Brush some melted butter on the bread.
  • Sprinkle the dried herbs on top. Put a lot of oregano for a wonderful flavour.
  • Use a knife mark lines on the dough as shown. Do not cut them through fully.


  • Preheat the oven, and bake the bread at 200 degree C for 6 - 7 minutes.
  • Now increase the temp to 220 degree C and then bake for another 6- 7 minutes. But please do keep an eye as the temp and time varies with diff ovens
  • Once it turns golden brown it is ready to be out of the oven.

Once it is out of the oven let it rest for 5 minutes. The pieces come off easily and enjoy your garlic bread with a cheesy dip. Cant ask for anything more !!!!






With Love,






Sunday, 8 February 2015

Umpa Pesarattu / Green Moong Dosa stuffed with Upma !



Pesarattu or Green Moong dal Dosa is a healthy and very nutritious breakfast dish of Andhra Pradesh and is  generally served Allam (Ginger)chutney. The first time i ever heard the word pesarattu ans tasted was 6 to 7 years back when I used to have breakfast in an Andhra mess near my workplace.
The hot crispy dosa rolled and filled with soft and spicy upma, onions and green chillis served with chutney and sambar.. wow delicious !
Pesarattu can be eaten as such without any upma filling too. But this is an awesome combo and a filling breakfast.
I have already posted the recipe for upma HERE



INGREDIENTS

English

Tamil

Telugu

Hindi

Quantity

Green Moong Dal

Pachai Payaru

Pesarapappu

Hara Moong Dal

2 cups

Rice

Arii

Biyyam

Chawal

1/3 cup

Green Chilli

Pachai Milagai

Pachi Mirapakaaya

Hari Mirch

5 small + 2 Nos

Ginger

Inji

Allam

Adrak

3 pieces (1 inch each)

Cumin Seeds

Seeragam

Jeelakara

Jeera

1 tsp

Onion

Vengayam

Ullipaya

Pyaaz

1 Medium

Oil

Ennai

Nune

Thel

AS Needed

Salt

Uppu

Uppu

Namak

AS NEeded

Cilantro

Kothamalli

Kothimeera

Hara Dhaniya

a fistful, chopped

 






STEPS

  • Wash and soak the moong dal and rice overnight. 
  • You can discard the water and let it sprout too to make it more nutritious. I left it for 2 days and you can see those wonderful healthy sprouts. In that case soak rice just 4 - 5 hours before grinding.
  • Grind the moong dal, rice,ginger and green chillis with sufficient salt and water to make a nice batter. It should be slightly thicker than our normal dosa batter.
  • Instead of adding rice and grinding , you can also add 2 - 3 tbsp of rice flour.



  • Heat a dosa pan and grease it with some oil.
  • Take a ladle full of batter and spread evenly as shown.
  • Sprinkle some finely chopped onions and green chillis.
  • Drop some oil on the sides of dosa if needed.

  • Place the one or two scoops of upma and roll the dosa both the sides securing the upma stuffing.
  • Your delicious upma pesarattu is ready. Easy peasy and healthy delectable meal.


  • Serve it with the tradional allam chutney or any other spicy chutney. We enjoyed it with a spicy tomato based chutney.
  • You can also give a try with this different Ginger Pickle / Thokku that i posted earlier.



With Love,