Popular Recipes

Thursday, May 26, 2011

"For Little Tummies"- Spinach Dosa with Walnut or Peanut Chutney and Potato Bhaji

As a mother of two little kids,sometimes 'putting a meal together' seems like a problem solving process to me.There are various conditions- it has to healthy, can be ready in less time, it is not too tricky to make, can be made with ingredients that are on hand etc etc. With all the conditions...finally you should be able to make something that everyone in the family likes and tastes good too!
I thought this dosa was a good example of that.It is made from rice and urad flour (so no need to blend soaked rice and dal like in traditional dosas), has spinach for the 'health boost', the green color appeals kids, and it tastes good too!
Spinach Dosas:
2 cups Spinach washed and pureed
1 and 1/2 cup Rice flour
1 cup Urad flour
1/2 cup Sooji/Rava
1/4th cup Yogurt

1) Mix all the above together and add water to make a smooth batter.Let it soak for 30-40 mins.
2) On a non stick pan, apply oil . Add about 1/2 cup batter and spread to make a round.
3) Once golden brown on one side, carefully flip on the other side and let it cook for another minute or so.

4) Serve with Peanut Chutney or Walnut Chutney/ Potato Bhaji/Sambar

Walnut Chutney :

Peanut Chutney:

1/2 cup Roasted shelled peanuts
1 green chili
1 clove garlic
1/2tsp ginger paste
1/2tsp cumin seeds
1/4 cup chopped cilantro
Blend everything together in a mixer with little water to get a smooth consistency.

Potato Bhaji:

3 medium boiled potatoes, peeled and chopped
1 onion sliced
1tsp ginger garlic paste
few curry leaves
1 green chili sliced
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp Turmeric
1) Heat about 2tbsp oil.When it os hot, add the mustard seeds, cumin, onions,curry leaves, ginger garlic paste, chilies.Fry for 3-4 mins.
Add turmeric powder.
2) Add the chopped boiled potatoes, salt and mix.
3) Fry for a 2 mins and take off the flame.

Monday, May 23, 2011

"Chatpata Chaat"- Corn Bhel / Corn Chaat

'Chaat' is my all time favorite! I can have chaat for breakfast,lunch or dinner....what is there not to like???...Sweet-tangy-spicy chutneys, all sorts of textures- crunchy, crispy, soft, all comes together to give us this mouthwatering delicious 'Chaat'. And there has been so much variety in the 'Chaat' that you can create chaat from almost anything!!!! Ok let me try to name all the chaats: There is Bhel, Bhel Poori, Pani poori, Sev Poori, Sev Batata Dahi poori, Radga Poori, Ragda pattice, Aloo Tikki, Chana Chaat, Papdi chaat, Samosa chaat, Basket Chaat, Tostitos chaat,Lucknowi chaat, Mexican chaat and Corn Chaat ufff...did I name them all?? I am sure there must be a zillion more that I  forgot to mention or don't know about!!

A) Sauteed Corn: 

2 cups frozen and thawed/ fresh corn kernels
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp Garam masala
1tsp red chili powder
2tsp Oil
1) Heat oil, add mustard, cumin.Let it crackle.Add the corn kernels,salt, masala, chili powder.Mix.

To make Chaat:
B) Sweet Tangy Spicy Tamarind and Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

C) Toppings

1) 1/2 cup finely chopped Onion and tomatoes
2) 1/2cup 'Farsan'/ Hot mix
3) 1/4cup Fine sev
4) chopped cilantro

D) Mix together sauteed corn, tamarind-jaggery chutney and all the toppings.
Add more chili powder for a spicier taste.

Sunday, May 22, 2011

"Pat a Cake"- Vanilla Sponge Cake with Chocolate Buttercream frosting

She is baking way too many cakes...is that what you are thinking???? Yes, lately there has been quite a lot of baking going on in my kitchen.But this was made for some friends to give them a 'Cake Baking Demo'.
We baked a Vanilla Sponge cake and frosted it with chocolate butter cream icing.
I love love love the Vanilla Sponge cake recipe from 'CakeBoss' (www.cakeboss.com).The cake comes out PERFECT every time! It has pretty less amount of butter and still it is soft and spongy.It seems, the' beating of the eggs' is the trick....that makes this cakes so spongy.
By popular demand, it's the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them. 

My additions to the 'Cake':
Sugar Syrup Spray to make the cake 'extra' moist
1/4 cup Sugar
1/2 cup Water
2-3 drops vanilla essence
Boil 10-12 mins to make the sugar syrup.Let it cool.
1) Loosen the sides of the cake from the pan with a knife.Flip onto a serving platter.
2) Spray the sugar syrup with a spray bottle on the cake from all sides.
Let it soak for 30-45 mins.
3) Frost with your favorite frosting:

Chocolate Butter cream frosting:
Good enough for one 8 inch round cake

1 stick(8 Tbsp) unsalted room temperature butter
1 and 1/2 cups Powdered sugar
1/2tsp Vanilla extract
4-5 tbsp milk

1) Beat all together with stand mixer/hand mixer till smooth and well blended
2) Take out about 1/4th cup of 'white' frosting for decoration.

3) To the rest add 1/2 cup cocoa powder.Mix. Add more for more for more chocolaty color and flavor.
4)Apply on the cake in a thin layer.Smoothen with a butter knife or frosting knife.
5) Decorate as desired with white frosting, m and m's, sprinkles, colored sugar.

 Take a bite of this divine chocolaty goodness!