Sprout Vatral

SPROUT VATRAL

Ingredients:

soya - 1/2 cup

peas - 1/2 cup

rajma - 1/2 cup

white kidney peas - 1/2 cup

channa dal - 1/2 cup

kabuli channa - 1/2 cup

horse gram - 1/4 cup

green gram - 1/4 cup

methi leaves - cleaned - 6 cups

green chillies - 15

hing - 1 tsp

salt to taste

ginger garlic paste - 5 tbsp

Method:

- soak all the sprouts in a bowl overnight

- grind  them with all the other ingredients to a coarse paste

- sun dry them till they are crisp

- this can be used as an main ingredient when there is no vegetable at home.

- it smells good and tastes awesome.

Shawarma

SHAWARMA

Ingredients:

store bought koobos - 2 

shawarma Filling - 1 cup

garlic sauce - 3 tsbp

vegan mayo - 4 tbsp

Method:

- heat the kooboos

- tear open the kooboos

- apply mayo on the koobos 

- then add  the filling 

- then add the mayo and garlic sauce

- serve 

Shawarma Filling

SHAWARMA FILLING

Ingredients:

boiled and chopped chicken- 1 cup 

cucumber - 1/4 cup (finely chopped)

tomato - 1/4 cup (chopped - deseeded)

salt to taste

garlic sauce - 2 tbsp

vegan mayo - 1/4 cup

cabbage - 1/4 (finely chopped)

onion - 1/2 (finely chopped)

olive oil - 2 tbsp

Method:

- mix all these ingredients together and leave it aside

- it can be used as a filling

Vegan Mayo

VEGAN MAYO

Ingredients:

cream cheese - 1 cup

olive oil - 4 tbsp

lemon juice - 1 tsp

salt to taste

pepper powder - 1/4 tsp

sugar - 1/4 tsp

Method:

- blend all the ingredients together

- and store in an airtight container

- can store in fridge upto 1 week

Cream Cheese

CREAM CHEESE

Ingredients:

curd - 2 cups

Method:

- add thick curd in a strainer lined with muslin cloth

- keep the strainer on a bowl 

- close the strainer with a plate

- leave it in the fridge overnight

- you will find thick curd called cream cheese the next day and the water will drop down in the bowl

Cream cheese can be used in many recipes.

Idli Made using Idli Rava

IDLI MADE USING IDLI RAVA

Ingredients:

Idli rava - 2 cups

urad dal - 1 cup

rice flakes (aval) - 1/4 cup

salt to taste

Method:

- soak urad dal , rice flakes and idli rava seperately for 2-3 hours

- add urad dal and rice flakes and grind to a fine paste

- to this add idli rava and grind for 1/2 a min

- add salt and mix well

- allow it to ferment overnight

Parotta

PAROTTA

Ingredients:

maida flour - 2 cups

salt to taste

water - to make a dough

refined oil to fry

some flour for dusting

Method:

- knead maida, salt and water to  dough

- add around 5 -10 tsp of oil

- mix well and knead for 5 mins

- cover with a wet cloth and leave it to rest for 1 hr

- make a ball of the dough

- roll it to very thin layer

- dont worry about the shape

- add a tsp of oil now and spread it well 

- then add few pinches of flour and dust it 

- lift the parotta and fold it in pleats

- roll to a ball again

- roll it to a round 1/2" thick parotta

- now heat a tava

- add the parotta and cook til crisp

- cook in slow fire

- add oil to make it cook to soft porotta

- serve

Chocolate Plum Cake

CHOCOLATE PLUM CAKE

Ingrediants:

Maida – 1 + 1/3 cup

Cocoa- 2 tblspn 

Baking Powder – ½ tsp

Baking Soda – ½ tsp

Almonds – 2/3 cup - powdered

Raisins – 1/4 cup

Kismis– 1/4 cup

Dates – 200 grams deseeded and chopped

Eggs – 3

Oranges – 2 zested and Juices 

Honey –  ¾ cup

Sugar – ¾ cup+2 tblsp

Butter – 175 grams 

Cinnamon Powder – 1 tsp

Rum - 1/2 cup

Method:

I followed this recipe from Arthi Satheesh Website. I just followed the recipe as it is. I used the same quantity and ingredients. I substituted black raisins with normal raisins

- prepare the baking tray first

- line the baking tray with baking sheet

- seive maida, baking powder, baking soda, cinnamon and chocolate powder thrice

- add powdered almonds and mix well

- beat the eggs til they are fluffy, keep it aside

- prepare orange juice. I used mixer grinder to prepare orange juice. Deseeded oranges and added them in a mixer jar.

- gave it one - three pulse, and kept it aside

- now in a sauce pan add add butter, raisans, honey, dates, sugar, orange zest, orange pulp juice

- mix well and allow that to boil for 2 - 3 mins

- remove from fire and leave it to cool 

- add  the beaten egg to  the cooled mixture

- now add the dry ingredients (flour ingredients) slowly little by little and mix well

- ensure there are no lumps formed

- preheat oven to 170 degree 

- add the mixture to the baking tray and tap it twice to remove any air bubbles

- bake for 40 mins 

- cool and cut into pieces.

NOTE

Arthi had mentioned that this recipe takes more time. She said baking time was around 1.5 hrs to 2 hrs. But, it took just 40 mins for me to get this perfect cake. Every oven is different. So please adjust the timing accordingly. 

Source:

YUMMY TUMMY 

She picked up the recipe from Nigella Lawson

Brinjal Masala

BRINJAL MASALA

Ingredients:

green brinjal - 1/4 kg

onion - 2 (chopped)

tomato - 2 (chopped)

oil - 2 tbsp

salt to taste

ginger garlic paste - 1 tsp

red chilli powder - 1 tsp

corriander powder - 1 tsp

curry leaves - 10 - 15

red chillies - 4

saunf - 1tsp

Method:

- dry roast saunf and 2 red chilllies

- grind  to a fine powder

- add oil in a pan

- add the ground powder, ginger garlic paste and curry leaves 

- fry

- add chopped onion and fry till golden brown

- add tomatoes and fry well

- add salt, red chilli powder and corriander powder

- mix well

- add the brinjal and fry for 2 - 3 mins

- add 1/4 cup of water and pressure cook for one whistle.

- Serve hot with rice / chappathi

Dahi Vada

DAHI VADA

Ingredients:

urad dal vada - 3

dahi - 2 cups

boondi - 1/2 cup

mustard seeds - 1/2 tsp

urad dal - 1 tsp 

green chillies - 2 (slit in between)

salt to taste

oil - 1 tsp

curry leaves - 5

hing - a pinch

Method:

- soak vada in water for 3 mins

- squeeze the water until vada is dry

- add oil in a pan

- add mustard seed when oil is hot

- add curry leaves and urad dal

- add green chilies and fry

- add this to the curd

- add salt and hing

- pour it over the vada's and allow them to soak

- while serving, serve them topped with crispy boondi

Rava Pongal

RAVA PONGAL

Ingredients:

rava (roasted)- 1 cup

moong dal (dry roasted) - 1/2 cup

green chilli -1  (chopped)

ginger - 1/2" (finely chopped)

ghee - 3 tbsp

pepper - 1 tsp (coarsely crushed)

jeera - 1 tsp

curry leaves - 15

cashews - 10 (broken)

water - 4 cups

salt to taste

Method:

- in a pressure pan add ghee

- add cashews, pepper and jeera

- add curry leaves and fry

- add the rava, ginger, green chillies and moong dal 

- fry well for 2 mins

- add water and salt 

- pressure cook for 2 whistles.

Gone Mad Choco Stick - TRIALS

GONE MAD CHOCO STICKS 

A TRUE REVIEW

I happened to receive a mail to review this product some time in Jan 2013. I got a box of Gone Mad choco sticks as a sample. 

 Its a slim packed chocolate. It has the chocolate wrapped wafer. Chocolate is melted and added inside the hollow wafer. 

The box had around 50 piecs.Each piece costs about just Rs.5/-. But its really worth it the product, packing and taste.

The chocolate tastes so heavenly. Its smooth and well blended. It had a mild flavour and was well packed for a gooey - gooey consistency.

I remember opening the packet, but, in a few seconds I saw the chocolates disappear and everything was gone. 

A real worth of 5 rupees, a tiny chocolate which can give you a break!!

Sorakkai Eral Kootu

SORAKKAI ERAL KOOTU

Ingredients:

sorrakkai - 1 (cleaned and chopped)

prawns - 1/2 kg (cleaned nd deviened)

onions - 2 (finely chopped)

tomato - 2 (finely chopped)

red chillie powder - 1 tsp

salt to taste

corriander powder - 1/2 tsp

ginger garlic paste

mustard seeds - 1/2 tsp

curry leaves - 10

corriander leaves - a handful. chopped

oil - 3 tsp

Method:

- in a pan add oil

- add mustard seeds and curry leaves

- after mustard splutters add onions and fry

- add tomates and fry well

- add ginger garlic paste, salt to taste

- add red chilli powder, 

- add corriander powder, mix well

- add sorrakkai and fry

- mix and add some water and cover

- allow that to cook for 10 mins

- after which add prawns and mix well

- add corriander leaves and mix well

- cover and cook for 5 mins

- serve with rice.

Malwani Paneer Fry

MALWANI PANEER FRY

Ingredients:

paneer - 200 gms

salt to taste 

ginger garlic paste - 1 tbsp

red chilli powder - 1/2 tsp

pepper powder - 1/4 tsp

curd - 2 tbsp

lemon juice - 1tsp

oil - 2 - 3 tbsp

sooji - 5 - 6 tbsp (I used chiroti rava)

Method:

- cut paneer into rectangle shaped pieces

- marinate it with lemon juice and leave it aside for 30 mins

- mix the rest of teh ingredients except for sooji and oil and leave it aside for 1 hr

 - now sprinkle sooji on each piece and  toss them over, until  they are coated well

- now add oil in a pan

- arrange the pieces and allow that to cook for 2 -3 mins on each side in sim fire

- serve as a starter

I served it with cauliflower soup that I prepared some time back.

Source:

Sanjeev Kapoor Khana Khazana

Jeera Rice with Peas

JEERA RICE WITH PEAS

Ingredients:

cooked rice - 2 cups

cooked peas - 1/2 cup 

salt to taste

cumin seeds / jeera - 1 tsp

oil - 4 tbsp

cashews - 5 (broken) 

curry leaves - 10 

Method:
- in a pan add oil

- add curry leaves, cashew and cumin seeds

- fry for 1 min

- add the rice and fry for 2 to 3 mins

- remove and serve.

Cauliflower Soup

CAULIFLOWER SOUP

Ingredients:

Cauliflower florets (cleaned and chopped) - 2 cups

onion - 1 (chopped)

green chillies - 2 

garlic - 5 - 6

cashews - 10

salt to taste

milk - 2 cups

pepper powder - 1/4 tsp

Method:

- pressure cook cauliflower, green chillies, salt, cashews, garlic and some water till its cooked

- it takes around 3 whistles

- blend it into a coarse paste

- add milk and pepper powder and bring it a boil and simmer for 5 mins

- serve hot!