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STUFFED EGGPLANT (GUTTIVANKAYA) CURRY

dscn8692INGREDIENTS: 
  • Brinjal – 8 (medium size)
  • Tamarind – small lemon size
  • 2 tsp  Red chilli powder
  • ¼ tsp Turmeric powder
  • ½ tsp Mustard seeds 
  • Curry leaves
  • Salt – to taste
  • 5 tsp Olive oil
  • FOR PASTE
    1. Onion – 1
    2. Ginger – 1 inch piece
    3. Garlic flakes – 3
    4. Cinnamon – 1 inch stick
    5. Cloves – 2
    6. Cumin seeds – 1 tsp
    7. Channa dal – 1 tbsp
    8. Red chillies – 4
    9. Coriander seeds – 3 tsp
    10. Dry coconut – small piece
PROCESS:
1.Dry roast the channa dal, dry coconut, coriander seeds and red chillies.
   Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.2. Now take the washed brinjals and slit into + shape.
    Stuff them with the paste.
    Keep the remaining paste for the gravy.

3. Now take a pan and heat with oil.Add mustard seeds, curry leaves and saute.
    Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.
   Now add 1 cup of water. Let it cook for few mins.

4. Then add the stuffed brinjals one by one.
    Cover with a lid and cook for 10 mins in a low flame.
    Finally garnish with coriander leaves and is ready to eat.

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Categories: curries, Indian Tags: , ,

CHOCOLATE LAYER CAKE

IMG_1898INGREDIENTS: 
1 pkg. (18.25 oz.) chocolate cake mix
4 eggs
1/2 c. vegetable oil
1 c. water
1 tsp. vanilla
1/2c. chopped pecans/ nuts.
IMG_1937PROCESS:
1. Preheat oven to 350 degree F. Grease and flour 13 x 9 “baking pan .
2. Mix water, eggs, oil and cake mix. Beat at low speed until mositened and then beat at high speed 2 minutes.
3. Pour chocolate cake mix with ingredients into the pan and bake for 40 to 45 minute.
4. Remove from oven when the wooden pick inserted near center come sout clean.
5. Store covered in refrigerator and serve with frosting and sprinkles.FROSTING:
I use Betty crocker choclate frosting.IMG_1946
 
 
Categories: cakes Tags: , ,

TOMATO JEERA RASAM

INGREDIENTS: 
  • 2 ripe tomatos
  • 1 tbsp rasam powder
  • 4 cups of water
  • 2 tsp olive oil
  • 1 tsp tamarind paste
  • chopped cilantro to garnish
  •  For Tadka:
    few curry leaves
    1 tsp jeera powder
    1/2 tbsp wamu
    1/2 tsp mustard seeds
    1/2 tsp mustard seeds
    4 red chilly
    4 garlic pressed and chopped
PROCESS:

In a pan add chopped tomatoes and fry for sometime till they turn mushy.
Fry for a minute and add 4 cups of water( I make this medium thick and if you want thin, you can add a 1/2 cup more water too, according to your taste.)
Add salt, sambar powder, jeera powder and pinch of turmeric and let it boil until they all mix in the water.
Now add the tamarind juice to it and also add cilantro.IMG_2016

Heat oil in another pan and add the seasonings one by one. Add this to the rasam. Serve hot with rice.

Categories: Indian Tags: , ,

ASPARAGUS ONION CASSEROLE

02.08.12 2 comments

IMG_1996It is called as one of the nature’s most perfect food . Any guesses? yep Asparagus. I heard it is one of the best anti-oxidant and it also has low-calories. Based on the facts I wanted to try a baking recipe as I am not really interested to make a curry out of it. So I thought of trying asparagus Onion casserole. When buying asparagus, choose firm, bright-green spears with tight tips. If asparagus stems are tough, use a vegetable peeler to remove the outer layer. Cook the asparagus within 3 to 4 days of purchase.

INGREDIENTS:
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 2 medium onions, sliced
  • 5 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 package cream cheese ( substituted with non-fat yogurt)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1 cup soft bread crumbs
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PROCESS:

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes.
Transfer to an ungreased 1-1/2-qt. baking dish. In a saucepan, melt 2 tablespoons butter.
Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted.
Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. 
Bake, uncovered, at 350° for 35-40 minutes or until heated through. 

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Categories: Dinner Tags: , ,

DINNER ROLLS

Dinner rolls as appetizers in restaurants ! ahh I never used to like them a lot. But after a while I got used to those light, fluffy and so delicious rolls with butter. My friend makes the most delicious dinner rolls. I finally got the recipe from her and made my first attempt at baking these amazing rolls. Thanks for the great recipe !

INGREDIENTS:
  • 2-1/4 tbsp dry yeast
  • 1/4 cup warm water
  • 1 cups warm milk
  • 3/4 tbsp of butter
  • 1 egg
  • 2 tbsp sugar
  • 3/4 tbsp salt
  • 3 to 3-1/2  cups all-purpose flour
PROCESS:

1. Prepare the Dinner Roll Yeast

Mix1 packet of dry yeast, that’s 2 1/4 tsp. And a 1/4 cup of warm, not hot, water.
Dissolve 1 cup of milk, and 3 tbsp of butter and throw it in the microwave for a minute to warm the milk.
In the yeast mixture throw 1 beaten egg, sugar, salt and first only one cup of flour.
Give that a mix and add slowly the second and third cup of flour until it forms sticky dough.
So after 3 to 3-1/2 cups of flour, it should look like this.

IMG_0482

2. Knead the Dinner Roll Dough

On a floured board, Knead dough until you have a smooth and elastic, but still soft and slightly sticky dough. Allow the Dough to Rise
In a mixing bowl, add a 1/2 tsp of vegetable oil, throw in the dough and make sure it’s coated with oil so it doesn’t dry out.
Cover with a towel and let it rise, in a warn spot, until double in size. Should take about an hour to an hour and a half.
After it doubles, throw it on a lightly floured cutting board, and pat it down with your hands. Form it into a square shape.
Now, we’re going to put them on the pan, kind of close, about 1 1/2″ apart.
Preheat oven to 350 degrees and bake 20-25 minutes or until golden brown. Enjoy.

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Categories: Appetizers Tags: , ,

Boston street Art

parkstreet1The Park street station subway – Boston, M.A. (1897)
It is surely fun to see art while waiting for the train.

In this boston trip we planned on visiting Harvard and MIT campuses in cambridge.  After taking  couple of pictures in and around campus, we visited great architecture buildings and local street festivals. Then I see the art stuff popping up every where, the work of local artists.I think  these local artists need to have a kind of permit to paint and exhibit their works on streets as I see them on private-owned properties like walls and doors, man-holes, electrical poles and trees.  This is when I was very much attracted to street graffiti more over the art is like the contemporary and vintage art, done layers over other layers, using spray paints and stencils. I think it is a great freedom of showing contemporary views in the form of art.boston-1 085boston-1 083

Here’s hoping it keeps going!

Categories: Art and Architecture

PEACH COBBLER

INGREDIENTS:
IMG_0486
Cobbler filling:
  • 4 cups peeled and sliced fresh peaches (cook in boiling water for 30 seconds to remove the skins)
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon flour
IMG_0479
 
Cobbler crust:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 4 tablespoons unsalted butter, cut into small pieces
  • 2/3 cup buttermilk
  • 1 tablespoon brown sugar, for topping
  • Whipped cream
 PROCESS:

Preheat the oven to 425 degrees F. Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes. Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough. Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

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Categories: Desserts Tags: , , ,
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