Tuesday, 25 July 2023
Savoury French Toast with Spinach… Corn and Cheese…
Monday, 30 May 2022
Rava - Oats Pongal
Venn Pongal also known as Khara Pongal is an easy and healthy South Indian savoury dish made with dal and rice… served for breakfast with sambar and coconut chutney.
Here I have used semolina and oats instead of rice.
Rava - Oats Pongal
Ingredients
1/2 cup Moong Dal
3/4 cup Oats
3/4 cup Rava
1 small piece of Ginger grated
Few Curry leaves
2 to 3 Green Chillies chopped
2 Red Dried Chillies
1/2 tsp Cumin seeds
1/2 tsp Pepper Cashew nuts
Handful of broken Cashews
Salt to taste
3 tbsp Ghee
2 cups Water
Method
Take a pressure cooker, add the Moong Dal and dry roast the Dal until a roasted aroma release, don’t over roast the dal, add water and wash the 2 to 3 times, add water and boil the Dal, the dal should remain whole but cooked…switch of the flame and keep the dal aside. Take another pot, add 1 1/2 tbsp ghee, add cumin seeds, let it crackle, add the cashew nuts, fry until light brown in colour. Add the whole red chillies, pepper corns, curry leaves, ginger and green chillies, sauté for a minute, add the semolina and oats, stir all ingredients together for a minute. Add salt, continue to fry all the ingredients until light brown in colour. Add 2 cups water gradually and stir all the ingredients on low flame until the water has reduced. Add the dal and continue to stir, add the remaining ghee and stir, once done switch of the flame. Serve the Pongal hot with coconut chutney.
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Tuesday, 29 March 2022
Mushrooms and Prawns Stuffed Long Buns
When we do anything with love, it happy us….
Even though I am unable to bake frequently … but when ever I bake, this gives me immense happiness…
Had some mushrooms in the fridge.. hence used them in this recipe… but any type of stuffing can be used.
Here is my recipe -
For the Stuffing
Ingredients
1 packet of mushrooms sliced
Few Prawns cleaned and chopped
1 Onion sliced
4 to 5 Garlic cloves finely chopped
1 or 2 Green Chillies finely chopped
1 pack of Knorr Sweet Corn Veg Soup
1/2 tsp Chilli flakes
Salt to taste
2 tsp Butter
1 tbsp Olive Oil
1/2 cup Milk
Method
Take 1/2 cup of Milk, empty the packet of the soup, stir and keep it aside. Take a pot, add 1 1/2 tsp butter, as the butter melts, add olive oil, add the chopped garlic, green chilli and sliced onion. Stir fry until translucent. Add the mushrooms, stir and cook for a minute, add chopped prawns, stir for few minutes, add the chilli flakes and salt. Pour the milk. Lower the flame and stir continuously until all the ingredients binds together. Add the remaining 1/2 tsp butter and stir. Switch off the flame and keep it aside..
For the Bread Dough
Take 3 portions of Wheat Flour and one portion of All purpose flour, add a tsp of sugar, salt to taste and mix all the ingredients together, add a tbsp of instant yeast, mix again, add Luke warm water little at a time and mix it together. Knead the dough well for 10 minutes… the dough should be soft and bit sticky, add a tsp of oil and knead it again. Apply oil on the dough, cover the bowl and keep it aside and let it proof until it becomes double in size. Once double in size, punch the dough and knead the for few more minutes, if the dough is very sticky add little flour. Divide the dough into 6 portions.
To Make the Stuffed Bread Roll
Stuffing
Bread dough
2 tbsp Olive oil
1 Egg beaten
Method
Take a portion of the dough, add 1/2 tsp oil, knead the dough for few seconds, press the dough with the help of the palm and spread the dough into a disc. Place some stuffing on the dough, fold in the dough to close the stuffing and make a bun. Place the rolls on a greased tray, or if you have a bun moulds, place the dough in the mould. Cover the bread buns with a cloth for 30 minutes, brush the roll with egg. Give some slits on the bread. Bake the bread roll in a pre heated oven for 20 minutes at 180 / 190 degrees celsius, once done, remove and cool the stuffed long buns, once cool completely enjoy..
Wednesday, 22 December 2021
Apple and Beetroot Spread
Ingredients
1 1/2 kg Apples peeled and cut into pieces
2 Oranges cut and seeds removed
1 Beetroot peeled and cut into small star shape
Some Mint leaves
1/2 tsp Grated Ginger
Sugar equal quantity as the pulp got from the apples
1/2 tsp Salt
1 Stick Cinnamon
1 Star Anise
Method
Boil the Beetroot stars with a tbsp sugar and little water for 5 minutes, discard the juice and keep the Beetroot stars aside.
Take the Apple pieces and Oranges… blend them into a pulp. Strain the pulp through a strainer. Take a pot, add the pulp, salt, sugar, cinnamon and star anise.. let the ingredients simmer and cook until it reduces. Stir occasionally. To check, take a small plate, pour few drops of the spread. The spread shouldn’t be runny. Once done, switch of the flame.. add the grated ginger, Beetroot stars and mint leaves.. stir.. while warm, pour the spread in a glass jar. Let it cool, then close the lid, this stay good in the fridge for about 8 months..
Tuesday, 9 June 2020
Discarded Sourdough Starter Whole Wheat Bread
Those who want to start the sourdough starter, here is a link below-
Sourdough Yeast Starter
Thursday, 23 April 2020
Mangalore Buns
I love Mangalore Buns.. especially whenever I have visited Mangalore, I have had them at my Friend’s in-laws place..
It is a popular breakfast and tea time snack in Udupi-Mangalore region. They are sweet, fluffy puris made using banana. The dough is left overnight to ferment.Its normally, served with a spicy coconut chutney and sambar... I have used Whole wheat flour..
Ingredients
2 cups Whole Wheat flour / All Purpose Flour
2 medium sized Ripe banana
2 tbsp Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying
Method
Take a mixing bowl, mash the bananas, now add sugar, salt, cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks with coconut chutney.