February 26, 2011

Cottage Cheese Cake

When I returned to blogging after a long break I visited my favorite blog haunts and one of them happened to be Saffron Trail with amazing clicks and write ups that I always found so engaging. The recipe that invited me was this recipe which I found staring at for a long time. The cake sounded so simple and yummy that I decided to give it a try immediately.

Also this cake happens to be the first one that I made with whole wheat flour and If I had any doubts about its taste and outcome I need not have worried much as it turned out to be so yummy and aromatic. It is really a keeper and my family loved it so much. Here is the recipe for the cake which I had tweaked a little to suit my taste.

Cottage Cheese Cake


You’ll Need:

To make Cottage Cheese / Paneer:
Milk – ½ litre
Vinegar – 1 tbsp
For the cake: 
Whole wheat flour – 1 ½ cups
Baking powder – 1 tsp
Sugar – 1 cup
Cardamoms / Elaichi - 3
Condensed milk – 4 tbsp
Oil – 2 tbsp
Vinegar – 1 tbsp
Nuts – ¼ cup (I used walnuts)
Tutti frutti – 2 tbsp (for topping)
Milk – ¼ cup (if required)

Method:

To make Cottage Cheese / Paneer:

Bring the milk to a boil and add the vinegar and stir till milk splits. Pass it over a muslin cloth to filter the paneer from whey water. Save the whey water.

To make the Cake:
Preheat oven at 180 C. I used two small tins for this recipe which I greased it with oil.

Sieve the flour with the baking soda and baking powder. Powder the sugar. Pound the seeds of the cardamom roughly. Toast the walnuts lightly.

In a large bowl, mash the paneer well with the oil and condensed milk. Add 1 tbsp vinegar, powdered sugar, cardamom and half the whey water.
Add the flour mix little by little into the wet ingredients. Use the reserved whey water and extra milk if required to get a thick batter consistency. Fold in the toasted nuts and mix lightly.

Pour the batter in the greased loaf tin and sprinkle the tutti frutti on top.

Bake for 30 minutes (in case of two small tins) or 45-50 minutes for loaf at 180 C reducing the temperature after 20 minutes to 160 or so in case of square tins to prevent excessive browning of the tops.

Remove, cool in the tin itself for 15 minutes and remove. Slice and serve warm.

Note: It took me 40 minutes to bake which may vary as per your oven.  I left it in the oven itself after switching off for another 10 minutes before taking the tins out.  Also The whey water itself was enough for me to mix the dough and I did not need milk. In fact I had some whey water left which I used to knead chappati dough later.


Verdict: I did not grind the cardamom seeds along with sugar as mentioned by Nandita but thought of using cardamom essence but so glad that I did not. The explosion of taste when you take a bite is too good to miss with the dominant cardamom flavor. 


I would like to thank Nandita for sharing this amazing recipe. This is my first entry to my event CBB ~ Celebrating Bloggers and Blogging.


Bon Appetit and have a great Week end.
Continue Reading... »

February 24, 2011

Mor Kulambu

This Kulambu happens to be Arun’s favorite and he demands that I make it every Sunday so that he can have it with hot rice for lunch in the plate rather than in the lunch box what with   the rice getting cold during the lunch time. The easiest and less time consuming kulambu that could be made in a jiffy which also happens to be my comfort food. 
Mor Kulambu

You’ll Need: 
Curd / Yogurt – ½ cup
Turmeric powder – ½ tsp
Salt – to taste
To grind to a paste:
Fresh grated coconut – 3 tbsp
Raw rice - 1 tsp
Toor Dal - 1/2 tsp
Green chillies – 3
Ginger – ½ inch piece
Cumin seeds - 1/2 tsp
For Seasoning:
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Whole dry red chillies - 2
Coconut Oil - 1 tsp
Curry leaves – 1 sprig

Method:
Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chillies, ginger and cumin seeds.

In a bowl, mix together the curd, ground paste, turmeric powder, salt and required amount of water depending on the gravy and thickness you want.

Heat the coconut oil in a kadai and add the mustard seeds. Once it pops add cumin seeds, whole chillies, curry leaves and add the mixed curd gravy to this tempering.

Keep the flame in the medium and bring the liquid to a boil and simmer for a few seconds. Once it starts boiling and rising to the top like milk does switch off the stove and transfer to the serving bowl. Garnish with coriander leaves.

Note: I have used coconut oil as it adds a lot of flavor to the gravy. You can use any cooking oil.


Bon Appetit !!!



Continue Reading... »

February 21, 2011

Mango Thokku Pickle | Step by Step Recipe

The place where I was born, Trichy is a place where you can see mangoes wherever you turn during the season time, which is summer. You can enjoy the very smell of cut mangoes when you enter the sandhai. All types of mangoes can be seen and the traders shouting at the top of their voices to sell their goods vying for our attention. I will always cherish that memory for ever.

I can still remember the yummy smell that will be all over the house when my grandma starts to make these thokku pickle after she comes home from the sandhai. She never had to request me to finish my lunch when she serves this particular mango pickle as the side dish.
Mango Thokku Pickle



Here is a Step by Step process of the preparation of this yummy Thokku Pickle.

Grate the Mangoes and keep it ready. 


Sauteeing the grated mangoes in oil along with the spices. You can see that all the oil has been absorbed.

 

Cook over medium flame and mashing well so that the grated mango turns mushy while cooking.


See how the color has changed and also all the oil that has been absorbed has started to leave  the sides. This is a sign to take off the stove and store it properly before enjoying it.

You’ll need:
Raw mango – 2 ( The weight came around 630 Gms)
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – 3 tsp
Rock Salt – to taste
Gingelly oil – 100 ml

Method:
Wash and scrape the skin of the mango and grate it with the help of a grater.

In a kadai dry roast 1 tsp of mustard seeds and fenugreek seeds separately and powder in a mixie along with red chilli powder for even mixing.

In the same kadai heat oil to smoking point and switch off the stove. Add 1 tsp of mustard seeds and let it pop. Now turn on the stove and add grated mango, turmeric powder and rock salt and mix well. Let it cook for 5 mins or till the oil gets absorbed.

Now add the ground powder and sauté till the oil absorbed starts to leave the sides and float on top over medium flame. Let it cool completely and store in a dry and clean container. Take care to use a dry spoon when using.

Finger licking pickle is ready to taste with curd rice, Rawa Upma, Parathas.


This Mango Thokku Pickle is off to Pickle Mela hosted by Snackorama.


and also to Satya's JFI - Re-Run - Mango


Bon Appetit !!!

Continue Reading... »

February 18, 2011

Bread Jamoon

Less is More. That happened to be true in this recipe's case. Yesterday when my kids started their demand for a sweet I just could not say no though I had lots of paperwork to do. I did want to leave in the middle and spend an eternity in making the sweet. It had to short, simple and quick. Well this recipe fits the bill in all angles. Here is the recipe.
Bread Jamoons

You'll Need:
Bread Slices - 10
Sugar - 1/2 cup
Cardamom powder - 2 pinch
water 
Oil - to deep fry.

Method:
Remove the brown edges of the bread slices. Place the slices in a deep vessel and pour water over. Immediately take them out and give them a hard squeeze to remove all water.

Knead the bread mush to a soft and firm dough. Mean while take the sugar in a vessel and add water till the sugar is immersed. Mix well before lighting the stove. Boil the sugar syrup till you get a sticky consistency. While boiling add cardamom powder.



Heat oil in  a kadai. shape the bread dough into small round balls. Add the balls one by one into the hot oil and deep fry them to a golden brown color and drain on an absorbent paper. Cook over medium flame and check the oil temperature, else the balls will get cooked on the outer but remain raw in the middle.

Put the balls into the syrup and let it soak for at least an hour before serving. You can also serve it chilled.


These Yummy Bread Jamoons are off to Food palette series brown


and also to 'Only' cooking with Bread hosted by Pari of Foodelicious

Bon Appetit !!!

Continue Reading... »

February 16, 2011

Announcing CBB ~ Celebrating Bloggers & Blogging - Series #1


What started just as a venture to record the recipes that I know and those of which I got from other friends soon turned a beloved friend. While I was at it I never seemed to miss blogging. But when I met with an accident last year and was incapacitated for almost 7 months I came face to face with the fact that I missed it a lot, in fact much more than I thought.


When I returned to it at this year’s beginning, as a New Year resolution I promised myself that I would hold at least one event. With the success of my first event I would like to announce my second event which will be a monthly recurring event with lots of twists in the future.

I truly believe in my blog description which goes like Explore.... Experiment.... Experience.... Enjoy....  I came across so many blogs and admire the way in which the bloggers pursue their passion with such vigor and passion in spite of having several commitments and time constraints. This event is to celebrate the spirit of the bloggers and the way in which they pursue blogging so passionately.

Now to some Guidelines for the event:

1. Cook any recipe from the blogs that you visit. The only criteria being, the recipe has to be from a blog. It need not necessarily have to be from the blog in your blog list.

2. You have to cook up 2 recipes a month and post it in your blog linking back to this announcement and also the fellow blogger’s link whose recipe you had tried. The Logo is a must. Entries without linking your post to this announcement and logo will not be accepted.


3. The recipes has to be from 2 different blogs and not from the same one.

4. Write the recipe in your own words and style. Send a note to the blogger whose recipe you have tried and share with them the outcome. It would even be better if you could update your post with their comments before mailing me.

5. You can post one recipe every fortnight or just back to back. It is of course your wish. It all depends on your time and convenience. I don’t want this to be strain on you.

6. No archived entries will be accepted. Now come on, the idea is to explore and come across as many blogs as possible. Think of a new friendship blossoming out of your visit.

7. The recipes have to be Vegan/Vegetarian one. Eggs are allowed of course.

8. This event will be for a month and will end on every 15th. This month’s event ends on 15th March.  The round up will be posted within 4 days.

9. Mail me after posting the 2 recipes and not after each recipe post to Radhikasubbu@facebook.com before 15th March with the following details

Name:
Name of your blog:
Recipe Name:
Recipe URL :
A click of the Recipes

10. Non Bloggers, this event is not for you. Sorry. But this event should inspire you to start a new blog of your own. I would feel very happy if it happens. Come join millions of other bloggers across the world.

I hope you will all participate in this celebration of spirit and make this event a huge success. Get, set to go Blog Trotting.....
Continue Reading... »

February 14, 2011

Pudhina / Mint Thokku

This weekend I had planned on trying some new dishes and all the planning went to bits when Hubby dear informed me that he will be out of town. So I had to take Arun to his Exam centre. He sat for Hindi Prathmic exam yesterday. Saturday saw me scuttling between his hindi class teacher’s home, Arjun school’s PTA meeting and packing for my better half.

While I was waiting for Arun to complete his exam I came across a person whose face looked very familiar. It took me a moment to register that, another moment to search my mind and bang it clicked. I could certainly see the same reactions on her face. She was my class mate and we are seeing each other after such a long, long time. Oh Boy! Time does fly. We filled in on the gaps, exchanged addresses and phone numbers. It was so nice to meet a person after a long time and the feeling is like a rain after a long dry spell. We promised each other to keep in touch often in future and not to get lost in the sea of life.

Continue Reading... »

February 9, 2011

Round Up of Deep Fried Snacks Event

I would like to thank all the blogger friends for sending in their creations to my first event and for making this event a successful one. Though I never expected such a response I must say that I am floored by all the lovely recipes sent to me.

Such artistic photography on display only increase your hunger pangs and makes you crave for more. So come along and let me take you on the deep fried snacks trail.



Smita of Taste Buds has sent in three of her lovely creations. Simply yummy..Pazham PoriMozarella Cheese Sticks and these Stuffed Jalapeno and cheese balls

Rupali for Recipe Grab bag has sent in Tikhat Mitha chya Poorya, a Maharashtrian snack.

Mina Joshi of Authentic Vegetarian Recipes has sent Chora Fari and some crispy looking Chakri

* * * * * * * * * *  


Saumya Roy of Cooking guilty pleasures has sent yummy looking Aloo Bonda which is also her first entry to any event

Try this Yam Fritters by Megha of Live to Eat

Or this Thattai by Sowmya of Sowmi's Kitchen

Indulge in some Cheese Bread Rolls sent in by Anamika of Taste Junction

Sayantani of A Home Maker’s Diary has passed some delicious Bengali fried Pastry (Jibe gaja) which I would to have at any time of the day.

Can a snack be made of Betel leaf? Yes says Revathi Madan of Kaarasaaram with her Betel leaf Vadai  which is something new to me.

* * * * * * * * * * 


Kavitha & Gayathri of Kavithavin Kaivannam has sent some crispy looking Rice - Paneer Pakoda

Priyanka of Asan Khana has sent in Nimki

Ilavarasi of Cookery Point- Ila's Kitchen has sent my way some Crispy and yummy Bread Bonda

Try some of this Rava Vada  by Prathima Rao of Prats Corner

Raji of Vegetarian tastebuds has sent Sago Cutlets Boy they do look like Nuggets though.

Feeling like indulging in some cheese try Cheesy semolina Fingers sent in by Meena Thenappan of Chettinad Fiesta

* * * * * * * * * * 


Also try this easy Curd Pakodas  and Gol Bhaje which will be perfect to unwind with a cup of tea of coffee both by Meena Thenappan of Chettinad Fiesta

Take a look at these awesome Carrot Beetroot Vadai by Denny of Oh Taste n See

Ambreen of Simply Sweet 'n Savory has sent in some crispy Sev 

Check out these delicious Madatha Kaja and Poha Cutlet for a perfect snack sent in by Smita of Smitha's Spicy Flavors

* * * * * * * * * *   


Kavitha of seasoned and Dressed has sent in a Platter Of Fritters which really looks seasoned indeed

Viki of Viki’s Kitchen has sent some amazing Thengai paal murukku, masaal vadai, vazhai kaai bajji my way.

Check out this perfect looking Batata Vada sent in by Swathi of  Zesty South Indian Kitchen.

Wanna know about a salad in a samosa, intrigued check out this Vegetable Salad Samosa by Pia Verma of Cook Healthy.

* * * * * * * * * *


Check out this Baby Corn Fritters sent in by Smita of My Tasty Treats.

Rupali Jain of North Ki Rasoi Se... has sent Gobhi Manchurian and this delicious Aloo methi pakoda
  
Keerthana of Life n Spice has sent Cabbage Pakoras a perfect tasty snack I am sure.

Ramya of Hot from my Oven has sent in Bread Pockets 

Vandana  Rajesh of Cooking up something nice has sent in yummy looking Medu vada

* * * * * * * * * * 


Do check this Falafel sent by Judith Serrao of Bring On The Chef In You.

Wishing for some chips, check out Tapioca Chips sent by Sarah of Spoonful Of Delight.

Kanchan of Kitchen Gossip has sent Radish Leaves Fritters which I am sure is very healthy and kids will gobble up without a murmur.

Divya Gopalakrishnan of My Culinary Experiments has also sent some Medhu Vada 

Arundhuti Rama of My Saffron Kitchen has sent Beguni (Fried Eggplant Fritters) which is something new to me.

Check out this hot Mirchi Samosa sent in by Rupali Jain of North Ki Rasoi Se...

* * * * * * * * * *




This is my all time favorite Banana blossom vadai sent by Krithika of Krithi's Kitchen.

SunithaJaga has sent two lovely looking entries Spring Roll and some crispy Maida Buiscuits.

Indu Srinivasan of Khatta Meetha Theekha has sent awesome looking Thavala Vadai a chettinad specialty and these Ribbon Pakoda

Anita Patel of Eat N Stay Fit has sent in a healthy Toor Daal Cutlet 

* * * * * * * * * *




Check out this Mirchi Bajji  sent in by Satya of My Innovative Kitchen.

Anshu Paul of My Mom's Recipes has sent in Sabudana Vada and my very favorite Gol-Gappe / Pani-Puri
 
Do check out this Gobi 65 sent in by Veena of Veg junction.

Nivedita of Nivedita’s Kitchen has sent in yummy looking Dill leaves Vada.

Mythreyi of Yum! Yum! Yum! has sent Palakura Garelu which is definitely yummmy indeed.


* * * * * * * * * *
 


Wishing for Bhajjis this should satisfy your hunger pangs Raw Banana Fritters  sent in by Padma of Padma's Recipes.

Check out Mushroom Manchuria and Cabbage Masala Vada  sent in by Mythreyi of Yumm Yumm Yumm

Priya of Priya's Easy N Tasty Recipes has sent these yummy looking Peanut & Poha PakodaBatata Poha Vada and And Crispy Mixed Veggies & Poha Balls

  
* * * * * * * * * *




Rachana of Sizzle N Spice has sent in this delicious Tortilla Samosas .

Sangeetha of Sangi's Food world has sent these yummy looking Cabbage kofta  . Don't forget to check this out.

Looking for some yummy looking Gobi Manchurian sent by Krithi of Krithi's Kitchen.

Vatsala of Show and Tell has Eggless Fried Icecreame very different indeed.

Jayasri has sent in these leeks and Mushroom Fritters .

Nashira Usef of Plateful has sent in this all time favorite Mirch pakora - Mulaku bajji.
  

* * * * * * * * * *



Saraswathi Iyer of Sara's Corner has sent in healthy and crispy looking Oats Cabbage Onion Pakoda.

This delicious looking Dal Palak Vada sent in by Marri Hephzibah.

Revathi of Kaarasaaram has sent in these awesome Gobi 65 

Sayali has sent in this Tirangi Vada   which is quite awesome.

Check out this Mirchi Bhaji and Channa Dal Vada  sent in by Ilavarasi of cookery point.

* * * * * * * * * *



And finally my own presentation for this event Aloo Bonda, Sabudana Vada, Onion Pakora/Garam Pakoda and Vazhakkai Bhajji

* * * * * * * * * *

I have tried not to miss a single entry during the compilation and if any of your entry seems to be missing in this round up pardon me and understand that it was not intentional. Please inform me and I will include that entry. 

Once again I thank all my foodie friends for participating in this event and for making it a success.  Do not stop with this visual treat but try out the recipes when time permits and blog about it. 

Wait for another announcement of event in a day or two until then Happy Blogging !!!!!
Continue Reading... »
Pin It button on image hover