RAVA LADOO

Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.  Tried my hand at making these and I have not regretted.  Took them to office for Diwali and surprised my friends, who kept asking for more.

RAVA LADOO
2 cups Rava (Suji)
1 cups sugar
1/4 cup grated coconut
2 tablespoon ghee
4-5 cardamom pods (powder the seeds)
1 cup water
1 tablespoon Roasted Cashews (broken) and raisins

Method
Roast the rava (suji) on a pan till you get the aroma (do not brown). 
Add the coconut and roast for  5 minutes.
Add ghee, and roast for 2-3 minutes. Turn off the gas
Make sugar syrup with 1 cup sugar and 1 cup water till you get a 1 thread consistency. 
Add the cardamom powder and few strands of Kesar (optional).
Add the roasted rava to this.  Add the cashews/raisins. Mix well.  Turn off the gas.
Once mixture is slightly cool make the ladoos.

Fish Steamed in Banana Leaves

For Steamed Fish

4 Pomfrets

Wash and cut the fish into pieces preferably 1 pomfret in to pieces depending on the size.

Apply salt, turmeric and lemon juice and keep aside

For Green Masala

Grind the following to a fine paste

3-4 Green Chillies

1/4 cup Coriander Leaves

small ball of Tamrind

1 small Onion

1 tablespoon fresh grated Coconut

1/4 teaspoon sugar

Salt to taste



Method

1.  Wipe the banana leaves with wet cloth.  cut each leave 6" or enough to wrap the fish.

2.  Grease the leaf with little oil.

3.  Take each piece of fish coat with Green Masala

4.  Wrap the fish pieces in the banana leaf - secure with thread or toothpick.  Do the same for the rest of the fish pieces.

5.   Place water in a Vessel.  Once the Water is boiling - place a strainer on top of the vessel-  arrange the fish on this and cover and steam for about 10 minutes.  Alternatively you can also use the Idli cooker to steam the fish and place the fish parcels on the idli stand.

6.   Serve hot.

Pepperoni Pizza

Pizza   - the Italian way of pronouncing is pittsa is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. The modern pizza was invented in Naples, Italy, and the dish has since become popular in many parts of the world. The main ingredient in a Pizza is cheese. The original pizza use only mozzarella. Other kind of cheese can be also be used. Toppings for pizza, well myriad toppings are used on pizzas, like Anchovies, Ham, Mushrooms, Olives, Onions, Pepperoni, etc., The recipe below is for Pepperoni Pizza my kids all time favorite... ENJOY !

Personal Pepperoni Pizzas

Ingredients

For the Dough

1-1/2 cups all-purpose flour

1-1/2 cups whole-wheat flour

2 teaspoons instant yeast

2 teaspoon salt

1- 1 1/2 cups water

2 tablespoons olive oil, plus more for coating the bowl and pans

For Topping

6-7 pepperoni slices

4-5 olives

Mozzarella cheese, shredded

 Basil leaves, for garnish

For the Sauce

1 tablespoon olive oil

1 small onion, diced

1 bell pepper ( I used a mix of red/green and yellow peppers)

1 tablespoon mushrooms finely chopped

1 tsp Basil Leaves

3-4 tomatoes - pureed

Method for Dough

In a food processor combine the flours, yeast and salt. With the processer running, pour in 1 cup of the water and 2 tablespoons of the olive oil and process until the mixture forms a ball. If the dough is too dry, add more water, 1 tablespoon at a time, until the dough is slightly sticky to the touch.

Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Add a splash of olive oil to a large bowl and turn the dough in it to coat. Cover with plastic wrap and let rise until the dough doubles in size, 1 to 2 hours.

Meanwhile make the sauce:

Heat 1 tablespoon olive oil in the bottom of a heavy pan over medium heat.

Add the onion and cook, stirring, until starting to soften, about 5 minutes. 

Add the bell peppers, mushrooms and let cook for 2-3 minutes

Add the tomatoes and simmer 10 minutes. Add chopped basil leaves

Season with salt and pepper to taste. 

For the Pizza

Preheat the oven to 450 degrees F.

When the dough is ready, cut it into 4 equal pieces and roll each piece into a ball.

Set the dough balls on a floured surface and cover with a kitchen towel until slightly puffed, about 20 minutes.

With a rolling pin, roll each dough ball to 1/4-inch thickness.

Arrange crusts on lightly oiled baking sheets.

Spread 1/4 - 1/2 cup of the sauce over each crust, leaving a 1/2-inch border free of sauce.

Sprinkle 1/4 of the shredded cheese over the sauce on each crust,

Arrange the pepperoni, top with some black olives and some more mozzarella cheese.

Bake for 12 - 15 minutes, or until the cheese is bubbling and beginning to brown.

Garnish with fresh basil.

UPMA

UPMA

Grilled Tilapia

Canapes (Savoury Cups)

Mini Tartlet Shells

Tartlet Pastry

Yield: 6 dozen

2 ½ cups all purpose flour

1/8 teaspoon salt

1/3 cup sugar

8 ounces unsalted butter, cold, cut in ¼-inch slices

1 large egg

1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Place oven rack on lower 1/3 of oven.

2. In a processor, combine flour, salt and sugar. Add cold butter slices and process to consistency of cornmeal.

3. In a small bowl, whisk together the egg and vanilla. Add egg to flour and process until it forms a ball. Remove dough ball from processor and press together with heels of your hand until smooth and cohesive.

4. Arrange 24 ungreased 2-inch tartlet tins on a baking sheet.

5. Pinch off  a small piece of dough and press it into a ½ tablespoon measure, returning excess to the ball of dough. Roll the ½ tablespoon of dough into a ball and and press into tartlet tin. Repeat until all tins are filled.

6. With oven at 350 F, bake tartlets 12-15 minutes until golden brown. Remove and cool. When cool enough to handle, remove from tins.

7. Store in air tight container at room temperature up to one week.

Note: Well wrapped dough can be refrigerated for one week; freeze for one month.

http://verygoodrecipes.com/thanksgiving-challenge

Masala Souffle

Ingredients:

125 gm            Butter
125 gm            Flour
600 ml             Milk (warm)
6 nos.              Eggs (separated)
To taste          Salt
1 tsp                 Red Chilli flakes
6 – 7 sprigs     Fresh Mint (leaves finely shredded)
2 – 3 cloves    Garlic (finely chopped)
1 tsp                 Nutmeg  (powdered)
200 gm            Processed Cheese (grated)
4 tbsp              Breadcrumbs

Method:

1. In a saucepan, melt butter, add flour and cook till raw smell disappears.
2. Whisk in warm milk and cook till mixture thickens slightly. Whisk in egg yolks, salt and chilli flakes and continue cooking the mixture for another 3 to 4 minutes. Remove from flame.
3. Mix the mint, chopped garlic, nutmeg  powder and cheese into the cooked mixture. Keep aside.
4. Preheat the oven to 180ºC.
5. Quickly beat the egg whites with a pinch of salt till stiff. Add the prepared soufflé base to the egg whites and gently fold in to combine.
6. Grease ramekin moulds with butter and dust evenly with breadcrumbs.
7. Fill the ramekins ¾ with the soufflé batter, sprinkle over with chilli flakes, pipli powder and mint and bake for 10 to 12 minutes. Remove and serve immediately

This recipe is from Masterchef India.  I used grated cheddar cheese instead of processed cheese.  Can also add 4-5 finely chopped mushrooms - tastes really nice.

Honey Roasted Leg of Lamb

Ingredients
2.5 kg leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
4 inch pc of fresh ginger, peeled and minced
15 large cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp red chilli powder
1 3/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp water

For the honey rub
100g almonds, blanched
100g labneh (or you can use hung yoghurt)
5 tbsp honey

Preparation method
Blend together all the ingredients for the marinade in a blender or food processor.Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.For the honey rub mix together the ground almonds, labneh/yoghurt and honey.  Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.

Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.

Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes. Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.

http://verygoodrecipes.com/thanksgiving-challenge

 

Traditional Curries



Mangalorean Chicken Curry

Kerala Fish Curry

Goan Fish Curry

Almost the staple food of Goa along with rice.

INGREDIENTS:3 Pomfrets - cleaned and cut into pieces (approx 9-10 pcs depending on the size of the fish)
Walnut sized lump of tamarind
1 large onion sliced
1 large tomato sliced
7-8 dry red chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2  coconut grated
1 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
2 green chillies slit
Hot water for gravy (approximately 2 cups)
Salt to taste

PREPARATION:
Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).  In a deep pan add 2 cups of water and let it boil, once the water boils add the ground masala and green chillies in the water.  Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
Gently add the pieces of fish to the gravy and cook for 10-15  minutes. Do not cover the pan at any time during the cooking.  Turn off the fire and serve immediately with plain boiled rice.

Food Pics

Week End Brunch

RAJASTHANI THALI

KADHI

Ingredients:

For Kadhi

• Curd - 1 cup
• Bengal Gram Flour - 1/2 tbsp
• Water - 1/2 cup
• Turmeric powder - 1/4 tsp
• Salt - as required
• Onion -1
• Cinnamon - small stick
• Cloves - 2
• Red chillies - 2
• Fennel seeds - 1/2 tsp
• Corriander seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Ginger - 1 tsp grated
• Curry leaves - few
• Chilli powder - 1/2 tsp

For Pakodis

• Besan - 1/2 cup
• Methi leaves - 1/4 cup chopped
• Cilantro leaves - few chopped
• Green Chilli - 1
• Turmeric powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Salt - as required
• Oil - for frying

How to make it:

For Kadhi:
Beat curd and besan with 1/2 cup water until no lumps. Add turmeric powder and salt. Heat oil in a deep pan, add red chillies, cumin seeds, corriander seeds, fenugreek seeds, Cinnamon and cloves. When they splutter, add grated ginger and onions and fry until onion turns light brown. Add the chilli powder and curd mix and cook on low flame until it thickens. Add the curry leaves, just before switching off the flame.
For methi pakodis:
Mix all the ingredients together with little water and make a soft dough. Heat oil in a pan, drop pieces of dough and cook until it becomes light brown. Take on to a paper towel to drain excess oil. Add the pakodis to the prepared Kadhi. Serve Hot!

GATTE KA PULAO
Ingredients:
For Gatte

• Besan - 1/2 cup
• Chilli powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Ajwain-1/2 tsp
• Curd - 1 tbsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Oil - for frying

For Pulao

• Rice - 1 cup
• Onion - 1 chopped
• Cardamom - 2 crushed
• Cloves - 2 crushed
• Cashews - few
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Garlic,Green chilli,Ginger paste - 1 tsp
• Oil - 1 tbsp
• Ghee - 1 tsp
• Coriander leaves - for garnishing

How to make it:

For Gattas:  Boil water in a large pan.

Mix all the ingredients together and by adding very little water, make a stiff dough. Divide the dough into equal portions.

Shape into a thin cylinder. Rub some oil over the rolls.

Drop into the boiling water and cook for about 10 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.

For Pulao :

Cook rice with right amount of water. Let it cool.

Heat oil and ghee in a kadai, add cardamom, cloves, cashews and cumin. When it turns light brown, add the onion and the chilli-ginger-garlic paste and saute until the raw smells goes off.

Add the asafoetida, chilli powder, turmeric powder and garam masala. Saute for a while.

Add the gattas and salt. Add cooked rice and garnish with coriander leaves.

RAJASTHANI SABJI

Ingredients:

• Green Peppers - 1/2 cup, chopped
• Onion - 1 chopped
• Carrot - 1 chopped
• Cauliflower florets - 1 cup
• Peas - 1/4 cup
• Potato - 1 cubed
• Cumin seeds - 1/2 tsp
• Garam masala - 1/2 tsp
• Ginger - 1/2 tsp shredded
• Sabji masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 1/4 tsp
• Salt - as required
• Chilli powder - 1/2 tsp
• Curd - 1/4 cup

How to make it:

Heat oil in a pan, add cumin seeds ginger and onions and fry until onion turns light brown.

Add the asafoetida, sabji masala, garam masala, chilli powder and turmeric powder.

Add the vegetables and mix well. Add salt and cook covered on low flame until vegetables are half done. Sprinkle little water if required.

Add curd and cook until vegetables are just done and the curd dries up. Serve with rotis.

RAJASTHANI PAPAD KI SABJI

Ingredients:

• Papads - 2
• Small onion - 2 chopped
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Asafoetida powder - 1/4 tsp
• Chilli powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Curd - 1 tbsp
• Ghee - 1 tsp
• Water - 1/2 cup
• Salt - as required
• Corriander leaves - for garnishing
• Curry leaves - for garnishing

How to make it:

Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Stir in the curd. Add chilli powder, turmeric powder and salt. Add 1/2 cup water and bring it to a boil. Break the fried (deep fried in oil) or toasted papads (toasted on a griddle by pressing it with a cloth or toasted directly on the flame using tongs) into small pieces. Add to the water and boil for 5 more minutes. Add corriander leaves and curry leaves and serve hot as a side dish for rotis.

MISSI ROTI
Ingredients:

• Wheat flour - 1 cup
• Besan - 1 cup
• Red chilli powder - 1 tsp
• Corriander powder - 1 tsp
• Ajwain - 1/2 tsp
• Cumin - 1/2 tsp
• Salt - as required
• Ghee - for brushing

How to make it:  Combine all the ingredients except ghee in a bowl. Make into a stiff dough by adding little water. Divide the dough into equal portions and make evenly sized balls. Roll each ball into a round shape with a rolling pin. Heat a griddle, add the rolled dough and cook on both sides. Brush little ghee on the rotis. Serve hot.

Here is a complete meal served hot!

Fish Roast

Ingredients

Fish - 2 fillets or around 3/4 lb, cut to small cubes (I used salmon)

Onion - 2 medium, sliced thin

Tomato - 2 small deseeded and chopped

Green chillies - 2-3 chopped fine

Ginger - 1 inch piece chopped fine

Garlic - 5-6 chopped fine

Curry leaves - 4 - 5 sprigs finely chopped (Add more curry leaves for better taste)

Tumeric powder - 1/4 tsp

Chilli powder - 1 tsp 

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Fennel powder - 1 tbsp

Salt - To taste

Marinade

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Salt - To taste

Method

Marinate the fish with the ingredients under marinade for around 30 mts.

Heat around 1 tbsp oil in a wide non-stick pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turns brown add the tomatoes and curry leaves

When the  tomatoes are mashed well, lower the heat and add the turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala. 

Cover the pan with a lid and cook at low heat turning the fish pieces carefully in between. It will take around 30 - 40 mts. Coat the fish with the masala and cook for another 10 mts. (You can cook the fish in medium heat, if you feel that the fish will not get properly cooked at low heat. Saute in between, so that the masala wont get burnt but take care not to break the fish pieces.) Serve hot with rice/ chappathi.

Tips:

You can shallow fry the marinated fish pieces and add to the masala. That way it will remain more firm.