Pesto

Basil / rama tulasi - 1 handful
Garlic - 6 pods
Pinenut - 1 tbsp (or) any other nut like almonds, cashew or walnuts
Olive oil - 4 tbsp
Salt
Parmesan cheese - 2 tbsp

Grind all the above except olive oil into a paste without any water. Transfer and add the olive oil. Mix well. Check for seasoning before adding more salt. You can add more olive oil to make thin emulsion.

Veg Banderillas

When there is a party and you want to cook in advance an easy fancy colourful dish, THIS is your answer!

Capsicum - 1 each of red , green and yellow
Button Mushroom -  200gms
Olives - 20
Salt
Fresh ground pepper - 2 tbsp
Olive oil - 5 tbsp
Skewer sticks or tooth picks - soak in water for half hour

Cut each capsicum in such a way that each yields 18 large squares.
Put a thick heavy bottomed non stick pan with a long handle on heat.
Mix all the capsicums together and add half the olive oil, salt and pepper. They should not remain marinated for more than 2 minutes. Toss well.
The pan will be hot by now. When it gets real hot, tip the capsicum into it.
DO NOT STIR.
You will here popping noises; now move the vessel around and toss the veggies so that another side of the capsicum rests on the pan.
Repeat this in 1 minute intervals for about 4 minutes, so that the ends and skin get a bit charred but the colour of each capsicum is visible.
Remove from pan and keep aside.

Clean the mushrooms and cut each into 2 pieces.
Coat with olive oil, salt and pepper. Keep aside for not more than 2 minutes.
Heat the pan and add the mushrooms. Cover and cook on low flame for 1 minute and cook on high flame till all the water gets evaporated. Now start tossing them, do not stir ; till the mushrooms start turning golden brown.

Skewer the capsicum, mushrooms and olives in an attractive way.

Masala Puri

My children love taking these to school. And the best part is I can knead the dough the night before. In the morning, by the time the oil heats up; the flattened dough is ready to be deep- fried. The usual accompaniment is pickle (chunda - a sweet mango pickle); but when I am in a good mood (early mornings are tough, trust me) I make a  potato curry. My friend says that it tastes good with Raitha too.

Ingredients:
Wheat flour - 1 cup
Salt - 1 tsp
Pepper - 1/2 tsp
Jeera powder - 1/2 tsp
Chilli powder - 1/2 tsp
Asafoetida / kayam - 1/2 tsp
Til seeds - 1 tsp
Oil / Ghee - 1 tsp

Oil for deep frying

Method:
Knead all the above using water into a firm dough and then knead in the ghee.
Flatten into small rounds and deep fry in hot oil till golden brown.

Broccoli in Chilli Garlic sauce

Broccoli - 2 cups
Chilli Garlic Sauce
Onion - 1 , cut into big chunks
Oil - 1 tsp
Cornflour - 1 tbsp
Water - 1 cup

Boil water and add the broccoli. After a minute, immerse it into cold water.
Heat oil and saute the onion till it turns white.
Now add the sauce and broccoli. Boil for 1 minute.
Add the cornflour mixed with water and boil till it thickens.
Serve hot.

Spinach in Hot Garlic sauce

Chilli Garlic Sauce
Spinach - 3 cups
Cornflour - 1 tbsp
Water - 1 cup

Boil the spinach in just enough water to wilt it.
Add the garlic sauce and after a minute; add the cornflour mixed with water.
Boil till thick.
Serve hot.

Cauliflower in Chilli Garlic sauce

Chilli Garlic sauce

Cauliflower - 1 cup , par boil
Onion - 1 , cut into big chunks
Capsicum - 1/2 cup , cut into big chunks
Cornflour - 1 tbsp
Water - 1 cup
Oil - 1tsp
Spring onion for decoration

Heat the oil and saute on high flame the onion till it gets whitish.
Add the capsicum and saute for 1 minute.
Add the sauce and the cauliflower.
Mix well and boil for 1 minute.
Now add the cornflour mixed with water.
Boil till it turns thick.
Serve decorated with spring onion.

Chili Garlic sauce - Basic

Garlic - 5, crushed
Oil - 1tbsp
Red chili - 4 , crushed into flakes
Soy sauce - 2 tsp
Tomato - 1, pureed
Vinegar - 2 tsp
Sugar - 1 pinch
Salt
Pepper - 1 tsp


Heat oil and saute the crushed garlic till light brown.
Add the rest of the ingredients and mix well.

I have used this recipe for making 'broccoli / spinach / cauliflower in hot garlic sauce'.You will find the recipes here:
http://www.globalvegcooking.com/2012/01/broccoli-in-chilli-garlic-sauce.html
http://www.globalvegcooking.com/2012/01/spinach-in-hot-garlic-sauce.html
http://www.globalvegcooking.com/2012/01/cauliflower-in-chilli-garlic-sauce.html

Red Chutney for masala dosa

Ever wondered about the spicy red paste smeared inside the masala dosa? It gives so much character to the humble potato masala.

But this paste can become a chutney that tastes good with every morsel of dosa.

Small Onion - 10
(or)
Onion - 1 medium , diced

Garlic - 3 cloves, optional
Tomato - 3, diced
Salt
Chilli powder - 1 tsp or more
Oil - 1 tbsp

Heat oil in a heavy vessel and fry the onion till transparent. Add the garlic, if using, with the onions.

Add the tomato and heat until skin peels off.

Add the chilli powder , salt and mix well.

Grind once cooled.

You can splutter mustard, red chilli and curry leaf to add to the chutney. But I was too lazy! 😬

Stuffed Tomato

This recipe is very easy and the result is beautiful and tasty!

Tomato - 3 , cut each into half and scrape some seeds off

Coriander leaf - 3 tbsp
Green Chilli - 1
Ginger - 1 inch piece

Besan / Kadala mav / chick pea flour  - 1 tbsp
Jeera powder - 1 tsp
Coriander powder - 1 tbsp
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1/2tsp
Salt - 1 tsp
Asafoetida - 1/2 tsp

Oil - 1 tbsp

Grind together the coriander leaf , green chilli and ginger.
Mix the powders with the ground paste and stuff this into the tomatoes.
Heat oil in a heavy pan and arrange each tomato cut side down.
Cover and reduce flame.
After 2 minutes, invert the tomatoes carefully and cook again covered till skin starts to break.
Serve hot.

How to preserve Tamarind

 

Tamarind is usually available during the months of December, January and February but many South Indian recipes call for at least a small piece of it. I purchase this in bulk (5kgs) from the wholesale store and preserve it; so that it lasts me a year. 

Smaller quantities are available throughout the year at retail stores. But the taste varies with each purchase.

By tamarind, I mean the dried fruit with its hard outer shell and seeds removed.

There are just 3 ingredients required to preserve Tamarind:

Tamarind - dried, seeded and shelled

Sea salt

Earthern ware vessel - Bharani

  Not to forget - STRONG muscles!!

A small lump of the tamarind is taken and flattened with a stone.

A tablespoon of salt is placed in the center and the tamarind is rolled into a tight ball.

The bharani is layered - first with salt, then a layer of tamarind balls, another layer of salt and so on until filled. This is left in the store for atleast a month before use.

This tamarind lasts for 2 years; beyond that it become soggy as the salt melts. 

Black forest

Chocolate sponge cake - 2
Sugar - 3 tbsp
Whipping cream - 1 cup
Cherries - 10
Chocolate grated - 1 cup
(opt) Liquor - 1 tbsp

If using canned cherries; use the syrup in the can  in place of sugar water.

Dissolve the sugar in a cup of water and add liquor (if using) to this.

Whip the cream till soft peaks form. Taste and add sugar , if necessary.
Stone the cherries and mince 5 into small pieces. Keep 5 intact.
Keep the grated chocolate refridgerated until use.

Take one sponge cake and soak with sugar syrup.
Spread 3 or 4 tbsp whipped cream on top.
Arrange the minced cherries over this.
Now layer the other sponge on top and soak with the rest of the sugar syrup.
Spread the left over cream over the top and the sides so that the cake gets covered completely.
Sprinkle the grated chocolate on the top and arrange the cherries over the cake.
Chill before serving.

4 minute Chocolate Sponge Cake Microwave recipe

What a wonderful recipe!
A basic chocolate cake which can be made in just 4 minutes in a microwave.
I have also written down the timing and temperature setting of the oven, if you so wish.
Top it with some sugar syrup and decorate with some whipped cream or pour over some chocolate ganche. Your cake moves to another level!
You can make the famous Black Forest cake with this recipe.

Ingredients:
Egg - 2
Sugar , powdered - 3/4 cup
Cocoa powder - 2 tbsp
Maida / All purpose flour - 1/2 cup
Baking powder - 1 tsp
Milk - 1/4 cup
Butter (melted) / Refined oil / margarine /dalda - 1/2 cup
Vanilla essence - 1/2 tsp

Method:
Sift together the cocoa powder , baking powder and flour.
Beat the eggs and sugar well.

Into this add the melted fat (butter or oil) and continue beating.
Add the flour and milk alternately beating well after each addition - starting and ending with flour.
The batter will be thin.

Pour into a greased lined (bottom) tray and microwave HIGH for 4 minutes.
Leave inside the microwave for a further 4 minutes.
Unmould only after cooling.
If you wish to bake in the oven , then pour into a greased baking tin and bake in a preheated oven at 200C for 15 minutes.

Onion Chammandi / Onion Chutney without Coconut

Chammandi is a thick chutney made with very less water. So the taste of the core ingredient is enhanced. And in this simple chammandi, there are just 3 ingredients.

This is the most simple chutney which highlights the small onion (aka) Madras onion.
There is no coconut in this recipe. You can try the Onion Chammandi with coconut.

Ingredients:
Small onion - 40 , peeled and sliced into 2 pieces
Red chillies - 4 or more
Tamarind - small ball
Salt to taste
Coconut oil (preferably) - 1 tbsp

Method:
Heat oil and fry the red chillies until they start turning colour.
Remove using a slotted spoon and keep aside.
In same oil, fry the onions on a low flame till they turning golden.

Leave to cool in same vessel, stirring often.
Once cool, grind all the ingredients together into a smooth paste with very less water.

Serve with hot rice and poppadoms or as an accompaniment for Dosa / Idly.

Cauliflower Manchurian

I am sure this is no where near the original found in China, but we love this recipe at home.
I apologize sincerely to the people of Manchurian region of China for tweaking their recipe to the point of oblivion!!

Ingredients:
Cauliflower - 1 medium, cut into flowerets

Cornflour - 2 tbsp + 1 Tbsp
All purpose flour / Maida - 2 Tbsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
(opt) Green Chilly paste - 1 tbsp
Pepper - 1 tsp
Oil - for deep frying
Onion - 1 large , cut into dices
Capsicum / bell pepper - 1 medium, cut into dices
Tomato ketchup - 4 tbsp
Chilli sauce - 2 tbsp (or) Chilly powder - 1 tbsp
Soya sauce - 2 tbsp
Salt to taste (Be wary as all the sauces have salt)
Spring onion - 1 tbsp (decoration)

Method:
Wash the cauliflower in warm water and drain on a kitchen towel.

Mix together 2 tbsp cornflour with maida, salt, pepper and half of the ginger, garlic, green chilli paste.
Coat the cauliflower with this batter / powder and deep fry in batches.

In a heavy bottomed pan add 2 tbsp oil and fry on a high flame the rest of the ginger-garlic-green chilli paste with the onion.

in the same kadai, add the diced cauliflower and fry till the skin starts popping.

Keep the deep fried cauliflower, capsicum and onion together.

In the kadai, but reduced flame, add the tomato sauce and chilly sauce. (Get ready for some splattering!)
After a minute add the soya sauce. Mix well.
Add about 2 tbsp of water and bring to a boil.
Turn off flame.

**At this point, TASTE the dish with one piece of deep fried cauliflower dunked in the sauce and adjust to your requirements by adding more tomato sauce for sweetness, chilli sauce for heat and soya sauce for tanginess.

Mix the last 1 tbsp of cornflour with 1 cup of water and add to the sauce.
Bring to a boil.
Once thickened add the cauliflower, onions and capsicum.
Garnish with Spring onions and serve hot.

Note:
The deep fried cauliflower and sauteed onion + capsicum can be done much earlier than serving time.
Make the sauce just before serving and add the vegetables. Heat well.
You can reduce the cauliflower and increase the amount of sauce content for a more gravy dish.