Wednesday, December 14, 2011

Saarina powder /rasam powder


1 cup Red chillies [byadagi chilly preferred]
11/2 tbsp cumin seeds
1tsp methi seeds/fenugreek seeds
5-6 tbsp coriander seeds
2 branches of curry leaves
1/4 tsp Turmeric powder
1/2 tsp asefotida/hing powder
2 tbsp coconut oil


Fry each ingredients separately in a pan or microwave [no oil if doing in microwave].until it gives nice aroma.let it cool
After it is cooled blend it in a mixer/blender to a very fine powder.Mix well and you can store this in a Airtight container.

Rasam {Bele saaru}

Bele Saaru is a simple lentil soup which is tangy and just nice to drink as such or even eat with plain rice.

is very famous for its temples.Udupi food is very popular in many parts of the world. The temples here serve one of the tastiest meals. Bele Saaru and Plain Rice is a comfort food for us.This is one item which is liked by my Dh and Ds.Here goes the recipe.


Togari Bele/Split Pigeon Peas/Toor Dal-1 fistful
Tomato - 1
Turmeric - 1big pinch
Curry Leaves - 1 line
Coriander Leaves - 2tbsp (chopped)
Saarina pudi/Rasam Pudi - 1bsp [ Saarina pudi ]
Tamarind paste 1tbsp
Salt and a little jaggery to adjust flavor

Tampering :
1tsp Ghee/Oil, 1/2 tsp Mustard, 1red chilli broken into pieces, Asafoetida/hing one big pinch

Cook daal with turmeric in a pressure cooker.
Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water and keep it aside. Add jaggery, green chilies(if using),chopped tomatoes and cook till jaggery melts,and the tomatoes become tender.
Add daal and boil for minutes,then add saarina pudi  , salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil/ghee and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.

Serves : 2
Preparation time : 20mins

Mushroom munchurian

from long time i was thinking of completing the writing for this but couldnt do it,here it is i hope you guys enjoy it.

Mushroom Manchurian, dry (To serve 4)

Button mushrooms,15-20 (I used a 200gm packet)

For the batter:

3/4 cup maida
1/4 cup cornflour
A green chilly, crushed or 2 tsps of green chilly sauce or 1/2 tsp red chilly powder
2 shallots/small onions-crushed
A tsp of minced garlic
Salt, to taste
Water, to make a thick batter

Oil- to deep fry

Final Mix up:

2 tbsp- Oil
A tbsp of ginger + garlic, julienned (or paste)
A green bell pepper- cut into 1/2 inch squares
A big onion - cut into 1/2 inch squares
2 tbsp- dark soy sauce (I used Ching's secret)
1 tbsp- green chilly sauce ( I used Weikfields)
1/2 tsp red chilly powder or 2 red chillies broken into 3 pcs each
1/4 tsp white pepper powder
Salt- to taste (be careful, the sauces contain salt)
Scallions- to garnish


1. Wash and slice the mushrooms thin and long.

2. Prepare the batter with the ingredients listed, thick, which resembles dosa/idly batter, in a wide vessel.

3. Dump the sliced mushrooms into the batter and mix well. Drop small bite sized pieces into hot oil and deep fry until browned, as batches. Keep aside.

4. Now for the mixing up part; in a broad and wide wok, heat 2 tbsp oil and sauté the sliced ginger-garlic,(broken red chillies if you substitute red chilly powder), onion and capsicum in that order and sauté for a couple of minute. The onions and bell pepper should retain its crispiness and do not let them turn brown.They need to be just translucent.

5. Now add the red chilly powder(if you omit red chilly bits), soy and chilly sauces along with white pepper powder in high flame and mix continuously for a few seconds.

I took off the dish from the stove at this stage after adding the fried mushrooms and mixing it up well together allowing the sauces and spices to seep in and did not add any water as I needed the dry version. I served hot garnished with scallions (spring onion greens).

If you prefer a semi dry version;

6. Add ½ cup of water at the end of stage 5 above along with the fried and cooled mushroom chunks.

7. Sauté again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/ saucy consistency has reached. Let the pieces be 'a li'l crisp' and not soggy at this stage.Garnish with scallions and serve hot with Indochinese fried rice or noodles.

If you like the gravy version of the same, add some more water, say 1/2 - 3/4 cup more and make it thick by adding a tspful cornflour while you bring it to boil. Simmer for a few minutes and serve hot. Again, see to it that you add a little extra amounts of the sauces and spices as the water dilutes the final taste of the gravy version.

Rasgulla from scratch

A year long graving to make rasgulla from scratch came true at last. I had made this in India but was reluctant to make it here so long.

For chenna/paneer
6 cups milk (I used whole milk)
1-2 tbl spns lemon juice

For syrup:
1 cup sugar
2 and 1/2 cups water
1/4 tea spn cardamom powder

Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.
Sieve it through a clean cloth.
Tie the towel in a pouch and squeeze it to remove any extra water.
Hang the towel for about 30mins allowing all the water to fall down. Now the paneer/chenna is ready.
Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality rasgullas. Now make small balls (of peda size), remember, when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.

In a big vessel, heat sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls. Remember they increase in size by 2-3 times. So make sure to use big enough vessel to hold them easily.
Now, bring down the heat to medium and close the lid (I made up this step. I didn’t want to cook them in cooker as mentioned in some of the links I saw, I felt by this way, I could take them off heat once they are cooked). Let it cook for about 25mins or until they are cooked. They are cooked when they have considerably increased in size. Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.
Add the cardamom powder and take off the heat. Serve them chilled.

Saturday, December 10, 2011

Tiramisu for two

I wanted to try this tiramisu dessert without alcohol and egg so i did some reasearch and i got this recipe in which i gave my own changes to the original .
This is banana tiramisu

3/4 cup ricotta cheese ( you can take fat free cheese)
2 tbsp confectioner sugar
1 cup banana( you could use fresh or frozen straw berries )
1/2 tsp vanilla extract
1/2 cup choclate sause
1 and 1/2 tbsp sugar
3/4 cup cool whip cream
1 cup vanilla Wafer biscuits
1/2 tsp cocoa powder
2 tbsp coffee liquor


In a large bowl add ricotta cheese,sugar and vanilla extract Wisk it until smooth bu hand or hand mixer
In another bowl wisk whip cream and sugar keep aside
Chop the banana's into small piece to decorate the tiramisu take some wine glass or you can take in decorative glass in the bottom layer crumble the biscuits Add some coffee liquor then on top add 1 tbsp of ricotta cheese mixture,then add banana to next layer ,add whip cream on top of this repeat this layering .Top this with one spoon of whip cream And sprinkle cocoa powder and refrigerate till it sets or till you serve the desert.

Enjoy Tiramisu ..

Vegetarain Lasagna

Today i hosted Playdate at my place after a long gap ,i was thinking what would be the menu for lunch as we meet at around 12 in the afternoon .We usually have playdate every week at and everyone gets their turn.So as i decided on making vegetarian lasagne for grown up and peene in white sause for kids(this recipe i will post next).
Here goes the recipe for lasgne.


1 box of lasagne sheets( i bought whole wheat sheets)
3 cherry tomato ( you can use canned tomatoes)
1 cup of mixed vegetables
1/2 cup of chopped onion
1/2 cup of spinach
1/3 cup of milk ( cream )
1 tbsp of Italian seasoning
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil
3 green chillies
1 inch ginger
1 cup mozzerela cheese
1 cup ricotta cheese
1 cup parmessan cheese

White sause

1/2 tbsp butter
1 tbsp corn flour
2 cups milk


First cook all the vegetable in a pressure cooker for 1 whistle ( you could steam it too)
Then in a wok add Oil after it gets hot add the vegetables and saute for a minute add turmericpwder,red chilli powder ,italian seasoning and salt saute this for a minute add spinach and milk cover this mixture cook till it in slow flame for a while at last add chopped tomatoes .

For tomato sause
In the boiling water add the tomatoes ,green chillies And ginger cook it till the tomatoes are tender ,after it cools blend this in a mixture to get fine paste after which take this in a pan and.add salt ,italian seasoning and keep aside.

Preparing pasta sheets
In a big vessel boil the water with apinch of salt ,add the pasta sheets and cook till it is soft ,drain the water and keep aside.( i took half box sheets )

Preparing white sause
In a pan add the butter and melt it ( dont wait till it turns brown) add the corn flour dont fry till it changes colour,add milk to this and keep on stiring till the mixture becomes thick.

Preparing lasagne

Preheat the oven to 350 degree mean time in a plater or it can be any glass ware ( but the saquare one)in the bottom layer put the tomato sause on top of it place the lasagne sheets then add the vegetable mixture on top of it put the white sause ,ricotta cheese ,mozerella cheese

Enjoy the vegetarian lasagne..