Tuesday, June 19, 2018

PROTEIN PACKED IDLI / MOONG URAD DHAL IDLI


I learnt this recipe from my friend Radhika, she is an awesome cook.Without rice it comes out so soft and it's tasty. My son told me to make every day.😍


INGREDIENTS


Moong Dhal.-1 cup

Urad dhal - 1 cup


Oil 1Tsp


Cummin seeds  -1tsp


Black pepper - 1 Tsp


Ginger - 10 Tsp grated


METHOD


Soak  the dhal seperetly for 2 hours.


Grind it separately and mix together, add salt.


Keep it aside for 6 to 8 hours for fermentation. 

Before making idlis, Heat oil and temper pepper, Cummin seeds and ginger. Add to the mixture.




Grease the idli mould and make idlis. You have to cook more than ordinary idlis.

Serve with  chutney and sambhar.




I made kuzhi paniyaram with this batter.




Monday, June 18, 2018

EASY FOCACCIA BREAD



I am happy to post this recipe. My daughter Janani made this for father's day. It tasted yumm and I am a proud mom.

 Focaccia bread is one of the most delicious breads in italian culture. This focaccia bread is so easy to make and is so flavourful that you might not even need butter to accompany it.







INGREDIENTS



  • All purpose flour (Maida) - 2 1/2 cups
  • Olive oil - 1/2 cup
  • Dried herbs (thyme and rosemary) - 2 tsps
  • Garlic cloves (finely minced) - 2
  • Active dry yeast - 2 1/4 tsps
  • Black pepper - 1/4 tsp
  • Warm water - 1 cup
  • Honey - 1/4 tsp
  • Salt - 1 tsp

METHOD

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.


In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. 

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. 


Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.



After 1 hour, the dough would have risen to twice it's size




Punch the dough once to let out the air.



Transfer the dough to the baking sheet then press it down into the pan.


 Use your fingers to dimple the dough




Drizzle the top with the remaining garlic-olive oil mixture.



 Let the dough rise for 20 minutes until it puffs slightly. While you wait, preheat the oven to 230 degree celsius.

Bake until golden brown for 20 to 25 minutes.



 Let cool on a wire rack.
 Once cooled, cut into pieces and enjoy 😁


Thursday, May 3, 2018

கருப்பட்டி தேங்காய் பர்பி / PALM JAGERRY COCONUT BURFI

I stopped using white sugar for the past three years. I tried to substitute with palm sugar in kheer, jams , coffee or tea. I bookmarked coconut burfi recipe from Chef Venkatesh Bhatt's show. Tried replacing sugar with palm jaggery and it tasted yum. Colour was not attractive like sugar burfi, but tasted yum. 



 INGREDIENTS

Grated coconut - 1 cup
Palm jaggery      - 1 cup
Cardamom powder - 1/4 Tsp 
Cashew powder 
(Coarsely grounded). - 2 tbsp
Ghee - 2 Tsp




METHOD


Dissolve the karrupatti or palm jaggery in water and strain it .




Let it boil  till and get thicken.


Keep a bowl of water, pour few drops of syrup in to that, if you able to roll like a ball, that's the consistency.



Add the grated coconut and casher powder in to that and stir well. Keep stirring on and off.


When it becomes thick add ghee and keep stirring.



When it leaves the pan, cones easily that s the stage.


Drop in a greased pan, if you can able to roll a ball, it's done.


Transfer to a greased pan and cut into pieces.




Tuesday, May 1, 2018

TOMATO SALSA

Kids love salsa with chips, doritos, nachos. I usually buy salsa, one day I was looking into my recipe book, I found this. Tried it and it was yumm.



INGREDIENTS
Onion small - 1
Tomatoes  - 3
Green chili - 2
Lemon juice of  1 lemon
Mixed herbs - 1/2 Tsp
Salt to taste



METHOD

Chop roughly  onions, tomato, green chili in a chopper and finely chop. 
If you don't have a chopper chop finely using a knife.
Add salt, lemon juice, herbs and mix well. 
Adjust the salt, chili according to your taste.
Serve with your choice of chips. 

Sunday, April 22, 2018

WATERMELON CANE MINT PUNCH

I found a new shop in Besant nagar , Cane4U, they have different combinations of sugarcane juice. Inspired from those i tried this.





INGREDIENTS


Watermelon juice - 1 cup
Sugarcane juice.     - 1 cup
Lemon juice.         - 1 tbsp
Mint leaves  few





METHOD



Crush mint leaves and mix with lemon juice add to sugar cane juice.





Combine both water melon Juice and sugar cane juice , add few ice cubes and serve chilled.




Thursday, April 19, 2018

PINEPPLE JUICE

Chennai is  hotter day be day. Kids need something to drink cold. I bought this pineapple from my organic store. I stopped using white sugar , so I added palm sugar to this. You can add honey too.




INGREDIENTS

Pineapple chopped - 2 cups
Palm sugar -  4 Tsp
Ice cubes  few



METHOD

In a mixer jar, combine pineapple, ice cubes, palm sugar and pulse it. Grind it nicely.

Pass through a strainer and serve.

Adjust the sugar as per your taste.


Sunday, April 15, 2018

MEDHU VADAI/ ULUNDHU VADAI


 We usually make ulundhu vadais for all occasions. My mom makes yummy vadais. It's a hit in my house.Perfect sack with coffee or tea.




 INGREDIENTS

Urad dal - 1 cup
Toor dal - 2 tbsp
Red chili - 3 to 5
Hing - 1 Tsp
Curry leaves - few
Salt to taste
Oil for frying





METHOD

Soak urad dhal and toor dal in water for 1 hour.

Drain the water completely.

Combine the dhal , salt , red chili and hing.

Without adding water grind in pulse mode.

Sprinkle water and grind smoothly.

Take a milk cover or plantain leaf, grease with water, grease your hands with water and make vadai with holes, and fry in medium hot.

Drain excess oil in a tissue paper.

If you want add finely chopped onions to the  batter.




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