Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

July 28, 2012

Ginger / Inji Chutney | Side dish for Idly, Dosa, Pesarattu

Ginger/Inji Chutney


When I think of making a chutney I truly get reminded of my Mom. No kidding she prepares so many varities of chutneys. I love each one of them. She used to prepare atleast 3 chutney's and sambar for our weekend breakfast. Every chutney would have a unique taste and I always try to recreate them. Shweets once said that Mom your green(coriander) chutney does not taste like the one paati makes. I did try my best though !! If you are a lover of flavorful chutneys then you got to try this Ginger/Inji Chutney.

Ginger/ Inji Chutney is a flavorful chutney. So many different ingredients with entirely different tastes go into it making this a winner. Spiciness from the red chillies, tanginess from the tamarind, sweetness from the jaggery, mild taste from the ginger makes the chutney burst with different flavors. This chutney can be used as a side dish for the South Indian Idly, Dosa or the Pesarattu.

Ginger/Inji Chutney

Preparation Time - 15 minutes

Serves - 4

Ingredients

Ginger - 1 big piece around 3 inches
Grated Coconut - 2 tbsp
Urad dal/Ulutham paruppu - 2 tbsp
Channa Dal/Kadala paruppu - 2 tbsp
Roasted gram/Pottu kadalai - 1tsp
Tamarind - small piece
Jaggery - 1 tsp
Dry Red Chiilies - 4 -5 no
Salt - as needed

For Tempering

Oil - 1 tsp
Mustard - 1 tsp
Curry Leaves - 1 sprig

Preparation
  • Wash and scrape the outer skin of the ginger. Grate the ginger.
  • Wash the tamarind piece.
Method
  • Heat 1 tsp oil in a kadai and add the urad dal, followed by the chana dal.
  • Roast in medium high flame until they turn golden brown.
  • Add the dry red chiilies and saute well.
  • Next add the grated ginger and saute well.
  • Switch off the flame and allow the contents to cool.
  • To a mixer jar add the grated coconut, jaggery, tamarind, salt, roasted gram and the roasted contents.
  • Grind the contents by adding little water until it reaches slightly coarse consistency.
  • Transfer the contents to a bowl and add little water and mix well.
  • Heat remaining 1 tsp oil, add mustard and allow it to splutter then add curry leaves and remove from the flame.
  • Add the seasoning to the chutney.

Notes
  • Adjust spice level according to your taste.
  • Little tip on reheating the chutney after refrigerating - Boil water in a heavy bottomed vessel. Switch of the flame and place the container with the chutney over the boiling water.This way chutney will be fresh. Do not microwave or reheat you chutney it will lose its taste

July 22, 2012

Doughnut Muffins with Nutella Filling | Baked doughnuts

Doughnut Muffins

Shweets has been asking me to bake something. After a tiresome play day she was fast asleep. Perfect time to surprise her. One way to surprise her would be to use Nutella in baking. Also I wanted to bake something snacky and not too sweet. I suddenly got reminded of the popular food gawker recipe the Doughnut Muffins. Can you believe this "Muffins that taste like Doughnuts". Yes it is true !! They were perfect, fluffy and will just melt in your mouth. Obviously Shweets was surprised as it tasted super good. She has stored the extras in the refrigerator for tomorrow's breakfast.

Nutella has become something  irreplacable in our kitchen. I never forget to visit the aisle that stores nutella even when I have enough stock. Just in case I run of it is my excuse each time I reach out to it. These nutella filled doughnutty muffins are perfect for breakfast or tea time. Once you have about 30 minutes in hand, get your sleeves up and try out these beauties. Cinnamon and Sugar coating on the outside and Nutella in the inside will take you to different world. You will surely love it I guarantee !!!


Preparation Time - 10 min

Baking Time - 20 min

Yields - 8 Standard Size Muffins

Recipe adapted from here and here

Ingredients

All Purpose Flour - 1 3/4 cup
Baking Powder - 1 1/2 tsp
Salt - 1/2 tsp
Ground Cinnamon - 1/2 tsp
White Sugar - 3/4 cup
Eggs - 1 no
Oil - 1/3 cup
Milk - 3/4 cup (I used 2%)
Vannila Extract - 1 tsp
Nutella - as needed

For the Coating

Unsalted Butter - 5 tbsps
Sugar - 1/3 cup
Ground Cinnamon - 1 tsp

Preparation
  • Prepare the muffin trays by spraying vegetable oil.
  • Preheat oven to 350 F.
Method
  • Mix the egg, oil, milk and vannila extract in a large size bowl.
  • Sift the flour, baking powder, sugar, ground cinnamon and salt in a medium size bowl.
  • Transfer the dry ingredients into the wet ingredients and mix until just combined. Do not over mix.
  • Fill in the prepared muffin tray with 2 tbsp of the batter, fill with about 2 tsps of nutella and then again add 1 - 2 tablespoons of batter filling only 3/4 of the muffin cup.
  • Bake for about 18 - 20 minutes. Do not over bake.
  • When the muffins are baking, melt the butter in a medium size bowl.
  • Combine the sugar and cinnamon mentioned in the "for coating section".
  • Once the muffins are baked, shake them out of the tray when it is hot.
  • Dip the muffins in the melted butter and roll it in the cinnamon, sugar mix until all of the sides are coated. Place it on a wire rack.
  • Enjoy your doughnut-y muffins when it is warm.


Notes
  • As always do not overmix the mixture, overmixing leads to rubbery muffins.
  • Do not overbake, overbaking leads to dry muffins.
  • You can replace Nutella with jam or jelly.

July 17, 2012

Basic Lemonade with Lemon Syrup | Summer Cooler

Lemonade with Lemon Syrup

Climate is so unpredictable in this part of the US. It is burning hot in the morning and it is raining heavily in the afternoon. Whatever may be the climate we have our own ways to enjoy it.Summer time is the perfect time to enjoy all kind of drinks. Simple and Refreshing Lemonade is one drink you cannot miss having during summer. I know lemonade is so simple squeeze a lemon, add sugar, water and drink. But preparing lemonade with homemade lemon syrup is so different. You do not have to stir endlessly to get the sugar dissolved or mess your kitchen everytime you want a drink.

With all that being said do not panic, making lemon syrup is equally simple. You can refrigerate the syrup and use it whenever you want. I was so tempted to prepare one glass of the lemonade for me when I was clicking the pictures. It was refreshing and perfect to our taste. Shweets sneaked in and took a few sips too. She liked it a lot and has asked to prepare pink lemonade. Making these kind simple recipes makes shweets super excited as she can help me or pretend to help me. Now that we love this you got to try this super refreshing lemonade to beat the heat.



Preparation Time - 10 min

Cooking Time - 5 min

Serves - 6

Ingredients

Lemons - 5 - 6 no
Sugar - 3/4 cup
Water for syrup - 1 cup
Cold Water - 3 - 4 cups

Preparation
  • Roll the lemons on a hard surface with your palm so that it will yield more juice.
  • Squeeze the lemons and collect about 1 cup of juice, strain it through a strainer and keep aside.
Method
  • Heat the sugar and 1 cup of water in a saucepan until the sugar completely dissloves and starts to boil.
  • Allow the sugar syrup to cool down completely.
  • Add 1 cup of lemon juice to the sugar syrup and mix well.
  • In a tall glass pour 1/4 cup of the lemon syrup and add cold water until 3/4 of the glass. Add ice cubes, throw in a lemon wedge and enjoy the refreshing lemonade.
Notes
  • If you want your lemonade to be more sweeter instead of 3/4 cup sugar, add 1 cup of sugar.
  • You can prepare the lemon syrup and refrigerate in a clean bottle. Prepare the lemonade whenever needed using the refrigerated lemon syrup.
  • You can also use sugar subsitutes instead of the sugar.

July 5, 2012

Instant Nutella Mug Cake | 2 minutes Nutella Microwave Mug Cake

Nutella Mug Cake

This July 4th was not a long weekend, but it was for us !! As Shweet's summer camp was closed I had to take off. Planned a lot of activities but ended up just eating and sleeping. Perfect way to get out of the hectic schedule. So as usual kids are hyper active and always wants something or other. Now the second one has turned one and he knows his rights.He wants everything that shweets has. Love to see them fight for the remote, mini car and what not. On the other hand when the big one asks for a hug or kiss the lil one runs to give her one. Priceless moments.

The big cute sister has a sweet tooth and always wants something chocolatey. After lunch around 3.30-ish she comes to me saying mama I'm hungry. When I asked want she wanted her choice was the mug cake or the small cake as she calls it. As it is easy to make and also hardly takes about 5 minutes from pantry to the table, I said yes. I was in no mood to make something elaborate. Mug cakes are instant way to treat yourself when you feel down. Makes no sense but it truly makes you feel good. Anything that has nutella is always welcome and we love it anytime !!




Preparation Time : 3 minutes

Cooking Time : 2 minutes

Serves : 1 (2 incase you are ready to share)

Ingredients

All Purpose Flour/Maida - 4 tbsp
Sugar - 4 tbsp
Nutella - 2 tbsp
Vegetable Oil - 3 tbsp
Milk - 4 tbsp
Unsweetened Cocoa Powder - 1 tbsp
Egg - 1 no
Vanilla extract - 2 drops
Baking Powder - 1/4 tsp

Preparation
  • Select a big microwavable mug like the one shown in picture.
  • Sieve the flour as sometimes the flour could have lumps.(updated after a comment from a reader).
  • Place the egg outside for sometime so that it reaches room temperature.
  • Collect all the required ingredients from the pantry so that you don't forget anything.
Method
  • In the microwave safe mug, break the egg and mix it with a fork.
  • Add the sugar, oil, cocoa powder, milk, nutella to the egg and mix well.
  • Next add the baking powder followed by the flour and mix until combined. Do not over mix.
  • Cook in microwave for about 2 minutes until the edges become fudgy. Remove from microwave and allow it to cool down.
  • Enjoy the instant nutella cake with some whipped cream or chocolate sauce or icecream.



Notes
  • Each microwave performs differently, mine took 1 minute 40 seconds. Do not over cook. when you allow the cake to cool down, it cooks more so take it out at the right time.
  • When you microwave, the cake rises above the mug, do not panic it will get down when you remove it from the oven.
  • If interested throw in some chocolate chips on top.

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