Thursday, May 28, 2009
As I’ve mentioned before,hubby loves eating mangoes as it is and doesn’t prefer cooked mangoes[unless its cooked into an Upkari:)] while I like to experiment.I make milkshakes and lassis but the fat content in it makes me refrain from making/eating those often.
One thing I’ve been making since last two years with mangoes is this Ambya paank or simply,mangoes in sugar syrup.I chanced upon this recipe at Shilpa’s and have been making it ever since.Both of us love it and though Shilpa says it goes well with Dosa and Chapathi,we love to lick it off from a big spoon just as it is;).Tastes great with toast too.Here is Shilpa’s recipe with step by step pictures.
Ambya Paank ~ Mango Jam
Mango – 1 cup,chopped
Sugar – 1 cup[or less if the mango is sweet]
Crushed cardamom – 1[seeds of 1]
Saffron – a few strands
In a non stick pan,add the mangoes and sugar and cook for 10-15 minutes on low flame.
Keep stirring to avoid burning.
To check the consistency of the Jam,put a drop on a plate,it shouldn’t spread.
Add crushed cardamom and saffron.
Let it cool,store in an airtight container and refrigerate.
Wednesday, May 27, 2009
Month of May is full of birthdays and anniversaries of many of our friends and family.I had planned to make lots of stuff and send it across to Valli’s Mithai Mela,I guess this is the first time I’m missing an entry for that.
Though I’ve started cooking on a daily basis only few days back,I was struck with a sudden urge for cake-baking last night.I guess it happens when you read and stare and ogle at cake books[here,Sanjeev Kapoor’s Cakes and Bakes].I put the blame on my brother who celebrated his Birthday yesterday and said that I was making it for him;).
Devil’s Food Cake[As adapted from Sanjeev Kapoor's Cakes and Bakes]
Flour – 1 ½ cups
Baking powder – 1 tsp
Salt – ½ tsp
Baking soda – 1 tsp
Butter – 60 gms
Powdered sugar – 1 cup
Eggs – 2
Cooking chocolate – 60 gms
Milk – ½ cup
Lemon juice – ½ tsp
Vanilla essence – 1 tsp
Preheat the oven to 180*C.
Grease/Line a 9 inch round cake tin.
Sift the flour together with baking powder,salt and baking soda.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time,beating all the while.
Melt the chocolate in half a cup of water,cool slightly and add to the butter-sugar-egg mix.
Add lemon juice,vanilla essence and milk.[the mix will look a little too liquidy at this stage,don’t panic,it will be alright once you add the flour].
Fold in the flour and beat gently until well blended.
Pour into the greased baking tin and bake for 35-40 minutes or till a toothpick inserted comes out clean.
Place on a wire rack to cool.
Slice and serve!!
Wednesday, May 6, 2009
Since me and hubby too share difference in our cuisine,it is a hot topic for a debate for us too[mock-debate,I assure;)].Now both of us have got used to the varied choices we have on both sides,but earlier it was a different story.While having the spiced powder-Thambale puddi once,hubby remarked that they had a similar powder-dry chutney which was truly heavenly and out of this world.Hearing the way he described it,I was determined to be biased even before having it,I didn’t want to have something which was more tasty[or so he claimed] than my favourite thambale puddi.
I was pleasantly surprised to see that it looked quite similar in looks.I had a teeny weeny spoon of it and said it was good.I realized it wasn’t good,it was truly out of this world when I reached for it again and again,even after finishing my lunch:).A great accompaniment with rice and dali thoy,I bet you’ll fall in love with it!!
Karibeva Chutney ~ Curry leaves Powder
Dry coconut(Copra) – 1,grated
Dessicated coconut – 1 packet[200 gms]
Red chillies – 10
Tamarind – 1 channa size
Curry leaves – 12-15 sprigs
Salt to taste
Add all the ingredients to a thick bottomed kadai and roast till brown.
Powder in a mixer—Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)
OR Take the easier route-Microwave everything together in a MW safe bowl on high for 4 minutes or more[depending on your MW]-stirring once after every 1 minute,till brown and then grind to a powder[No prizes for guessing which method I chose:)]
Let it cool and store in an air tight container.
Monday, May 4, 2009
I loved the Spiral herb bread recipe and picture and wanted to make it.I had my share of Masala/Khara bread and buns and Potato buns from Iyengar Bakery in Bangalore,so I was not exactly longing to make/have it.But something about the picture kept calling out to me.I decided to try it anyway.As I was about to make it,I changed my mind and followed this recipe and tweaked it to match the master chef’s recipe.
The limited baker that I am,I had no hopes of shaping the dough into several beautiful and intriguing shapes.A simple google search provided me a lot of guidance in shaping the dough,but I decided to go ahead with a simple braid.Even though it looks far from perfect,I love the way it looks:).
Yeast – 1 ½ tbsp
Sugar – 1 ½ tbsp
Milk – ¼ cup
Add boiling water and stir till the sugar dissolves.
Add the milk now so as to make the water warm.
Add yeast,mix well and keep aside for 10 minutes for the yeast to froth.
Add the flours,herbs and knead into a smooth dough.
Place the dough in a greased bowl and cover with a damp muslin cloth.
Allow to rise until double in size[about an hour].
Punch down the dough and take three equal portions and roll each one into a cylinder.
Twist the three rolls into a simple braid and cover and keep aside for the second rise.
Preheat oven to 200*C and bake for 20 minutes or till the rolls become golden brown and sound hollow when tapped.
Sunday, May 3, 2009
No prizes for guessing from where I got this recipe from.For those who came in late,this one’s from my collection of Vanitha magazine recipes[do I hear any yawns?].Very similar to the Konkani curry Anvas-Ambya sassam[pineapple-mango curry],this one’s a great accompaniment with rice along with some spicy curry or Sambhar.
Pineapple Madhura[Sweet] Curry
Pineapple – 1,medium sized
Ripe banana[Nendrapazham] – 1
Mango – 1[optional]
Salt to taste
Chilly powder – ½ tsp
Haldi – ¼ tsp
Sugar – 100gms[about a cup]
Grated coconut – ½ cup
Coconut oil – 1 tbsp
Mustard seeds – ¼ tsp
Curry leaves – 1 sprig
Peel and chop pineapple,banana and mango into small cubes.
Add just enough water and salt to taste and cook till the fruits become soft.
Add chilly powder and haldi and mix well.
Keep stirring till the water dries up.
Add sugar and mix well.
Grind grated coconut and mustard seeds to a paste and add to the boiling curry.
Prepare seasoning in a pan with coconut oil,splutter mustard seeds and add the curry leaves.
Add the seasoning to the curry and serve hot!