Thursday, December 23, 2010

Corn Pulao


This is another copy cat version. Took this recipe from Nithya's kitchen. The recipe was too tasty and easy to make. Hats off Nithu.. Another credit goes to you!!!! As per the orignial version of the recipe.. Nithya has used Sweet corn and I used the normal corn. And the taste.. needless to say... Awesome is not the word!!


Rice - 1 cup
Corn - 1 1/2 cups
Onion - 1 large
Bay leaf - 1
Cinnamon - 1/4 inch piece
Cloves - 2
Water - 2 cups

To grind - 
Cashew nuts - 10
Tomato - 1
Ginger - 1/4 inch
Garlic - 4 pods
Coriander leaves - 1/2 cup
Green chillies - 3
Garam masala - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2


- Cook corn and keep it aside.
- Wash rice and soak in water for a while.
- Slice the onions into very thin slices.
- Grind Cashew nuts, tomato, ginger, garlic, coriander leaves, green chillies, garam masala, cinnamon and cloves together into a fine paste adding very little water to it.
- Take 4 tsps of oil in a pressure pan and add the cinnamon, clove and bay leaf to it.
- Saute for few seconds and add the onions to it.
- Saute till they become transparent.
- Now pour in the ground mixture and mix well for few mins.
- Strain the water away from the rice and add it to the pan along with cooked corn. - Saute it for another few minutes.
- Finally add salt and 2 cups of water to it and cook until 3 whistles.

I served this with potato fry and potato chips.

4th Sense Cooking

Apple Crumble Pie


For the crumble:
oats - 2 cups
melted butter - 1/2 cup
powdered sugar - 5tbsp
cinnamon powder - 1/2 tsp

For the apple:
apple - 3 (skin removed and cut into cubes)
water - 2 cups
butter - 1tbsp
sugar - 4tbsp
cinnamon powder - 1/4 tsp

- cook apple by adding water, butter, sugar, cinnamon powder till they are soft and tender
- meanwhile grind oats coarsely
- to that add the melted butter, powdered sugar, cinnamon powder and mix well
- in a spring foam pan add the oats mixture as  a base
- to that add the cooked apple at the top
- add the remaining oats mixture
- layer the entire pan with oats and apple layers
- preheat an oven at 200 degrees
- place this pan in the oven at 200 degrees and bake for 25 mins
- remove once in between and add some butter on top and replace back into the oven
- serve hot with icecream or as a snack.

Wednesday, December 22, 2010

Channa Pulao


rice - 2 cups 
soaked white channa - 1 cup
onions - 1 (thinly sliced)
tomatoes - 2 (chopped coarsely)
ginger garlic paste - 2 tbsp
salt to taste
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
oil - 5 tbsp
corriander leaves - a handful
saunf - 1 tsp

To grind:
coconut - 1/4 cup
saunf - 1 tsp
green chillies - 3 
corrainder leaves + mint leaves - 1/4 cup
cashews - 10 - 12

- soak rice and leave it aside
- meanwhile grind all the ingredients under "to grind" to a fine paste
- in a pressure pan add oil 
- add saunf and onions and fry till golden brown
- add the tomatoes and ginger garlic paste
- fry for 4 - 5 mins
- add corriander leaves, channa, salt, turmeric powder, red chilli powder and mix well
- add the ground paste and some water and fry for 2 - 3mins till the raw smell vanishes
-  to that add teh rice and water and fry for 2 mins
- pressure cook and serve.

Monday, December 20, 2010

Yam Fingers


yam - 1/2 kg
ginger garlic paste - 1 tbsp
garam masala - 1/2 tsp
salt to taste
red chilli powder - 2 tsp
turmeric powder - 1/2 tsp
juice of 1/2 a lemon
curry leaves - a handful
oil to fry

- clean the yam and chop them into 3 - 4" cubes
- cook it with a pinch of salt until well cooked
- now cut the cooked yam into fingers
- add lemon juice, salt, turmeric, garam masala, red chilli powder and ginger garlic paste
- mix well 
- add oil in a wok
- when its hot add the marinated yam fingers and fry til they are crisp
- fry few curry leaves in oil and add them to the fingers
- serve warm 

Brinjal Masiyal


brinjal - 4 (chopped into small cubes)
onion - 1/2  + 1/2 - finely chopped
tomato - 1 finely chopped
salt to taste
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
garlic - 12 - 14 (finely chopped)
curry leaves - a handful
corriander leaves - a handful - chopped
mustard seeds - 1tsp
urad dal - 1/2 tsp
red chillies - 2 
oil - 2tbsp

- add chopped brinjal,salt, red chilli powder, turmeric powder, chopped garlic, corriander leaves, tomato and onions in a pressure pan and cook for 3 whistles
- add oil in a pan
- add dried red chillies, urad dal and mustard seeds
- add the chopped onions and fry for 4 - 5 mins
- add the curry leaves remove from fire
- bring the smashed brinjal to a boil and add the fried onions and mix well
- cook for 4 - 5 mins and serve hot with rice / chappathi

Friday, December 3, 2010

Strawberry Cheese Cake


For the base:
hide n seek biscuits - 1 pac
butter - 100 gm

For the cake:
gelatin - 2tbsp
amul fresh cream - 200g (1 box)
thick fresh curd - 1 cup
sugar - 1/2 a cup
strawberry jam - 1/4 a cup
warm water - 1/2 cup

- powder the biscuits coarsely
- melt the butter and add it to the crushed biscuits
- mix well
- arrange that as a base on a spring foam pan
- leave it in the fridge for 1 hr
- powder the sugar
- add gelatin to the warm water and leave it aside
- in a bowl mix sugar and cream
- beat till they are fluffy
- add the thick curd and gelatin
- mix well and beat for 1 min
- pour that to the base on the spring foam pan

- beat the strawberry jam for 2 mins with a spoon
- take a spoonful of jam and push it into the cake from the top to the base
- repeat the same process till you are done with the jam
- using a fork mix the jam and the cream mixture 2 -3 times as it forms a swrill.- allow this to set in the fridge for 2 hours
- serve chilled.