June 30, 2010
June 29, 2010
Pappu/ Sambar/ Rasam etc (Andhra style recipes using Legumes/ Lentils)
Strawberry Ice Cream
This is definitely not a low-fat or low-calorie recipe. But it’s filled with the farm fresh strawberries that smell and taste awesome. We went strawberry picking in the beginning of June and bought home about 4 lbs of fresh strawberries. After devouring about half of them fresh, I made this ice cream with the rest.
Recipe is from Tarla Dalal’s website.
Ingredients:
Milk – 2 cups (I used 2%)
Heavy cream – 1½ cups
Strawberry puree – 1½ cups
Powdered Sugar – ½ cup
Corn starch – 2tbsp
Method:
- Mix corn starch with ¼ cup milk and set aside.
- Heat milk and bring to a boil. Add the corn starch mixture whisking constantly and add ¼ cup sugar. Bring the mixture to a simmer and cook till it thickens. Once cool, refrigerate until well chilled, at least 4 hours or overnight.
- Beat the cream with the remaining powdered sugar until soft peaks form.
- Gently fold in strawberry puree and cooled milk mixture into the cream.
- Pour the mixture into Ice cream maker and follow manufacturer’s instructions. Alternately pour the mixture into a shallow container and freeze until slushy. Remove and blend until soft and creamy. Freeze again until firm. Scoop and serve.
I served with some of the strawberry puree.
June 26, 2010
June 25, 2010
June 24, 2010
June 23, 2010
Missi Roti & Mixed veggie Curry
For some reason besan in roti sounds so yummy and I wanted to give these Missi rotis a try and the resulting rotis where so different from my regular plain rotis; you can taste the besan in the background and once they cool they have a chila kind of texture that I love. I adapted DK’s missi roti recipe.
Ingredients:Besan – 2 cups
Atta (Whole wheat flour) – 1cup
Cumin seeds – 1tsp
Ajwain – 1tsp
Green onions – 2, finely chopped
Coriander – 2tbsp, finely chopped
Red chili powder – 1tsp
Salt – to taste
Method:
- Mix all the ingredients and knead into a smooth dough with lukewarm water. Cover with damp cloth and set aside for 30 minutes.
- Heat a griddle on medium-high heat. Divide the dough into lemon size balls. Roll each ball into a not-too thin or not-too thick disc. Cook on the hot griddle until blistered on both sides. Smear ghee or oil and serve hot with any spicy curry.
I made a mixed veggie curry with coconut milk; this recipe is also inspired from Vaishali’s carrot & peas curry with coconut milk. I used green tomatoes, broccoli, frozen green beans & peas. Here’s how I made it:
Ingredients:Green onions – 1 bunch, both white & green parts chopped
Broccoli – 1 cup, cut into florets
Green beans – ½ cup, thawed if frozen
Peas – ½ cup, thawed
Tomatoes – 4 small, chopped
Tomato puree – 3tbsp
Red chili powder – 1tsp
Kitchen king masala (or garam masala) – ½ tsp
Coconut milk – ½ cup
Cumin seeds – 1tsp
Method:
- Heat 1tbsp oil in a sauté pan; add cumin seeds and after they splutter, add green onions and sauté till translucent.
- Add all the other veggies except for tomatoes. Cover and cook till tender and cooked through.
- Add tomatoes; cover and cook till tomatoes turn mushy. Add red chili powder and garam masala, mix well.
- Finally add coconut milk and simmer for 2-3 minutes. Enjoy with roti or rice.
