Just Bake - Crispy Jeera biscuits

My very 1st baking task... with all fears and very much excitement i started off baking for the 1st time with this very easy recipe suggested by a friend on cookery group. And as always said 1st time experiments may turn a little haywire it did... These crispy biscuits became a little too crispy for the 1st set... the 2nd set was perfect to the core...

Preparation time: 15 minutes
Baking time: 20-25 minutes (depending upon the oven)
Makes: 20 biscuits


Ingredients:

1. Jeera seeds 2tbsp
2. Maida 2 cups
3. Salt 1.5tsp
4. Baking powder 1tsp
5. Sugar 1/4 cup
6. Oil (butter also can be used) 1/2 cup
7. Milk 1/4 cup (if you use eggs 1 egg fits in easily)
8. Water 2tbsp (if required)


Method:

1. In a bowl mix all ingredients with 2tbsp of water (if required)
2. Divide dough into 20 small balls.
3. Slightly press and flatten them. (make sure you don't press too much)
4. Bake them in preheated oven to 180 degrees till they turn golden brown.

Just bake - Sugar coated custard powder biscuits

Like I mentioned in my previous post i love to bake biscuits and cakes, here's another one I came across on internet and found it pretty interesting and easy to bake. My husband has a sweet tooth for sweet biscuits so this is how this came up.


Preparation time: 20 minutes
Baking time: 25-30 minutes (depending upon the oven)
Makes: 30 biscuits


Ingredients: 

1. Maida 2 cups
2. Oil 1.25 cups (you can use butter as well for a different flavour)
3. Baking powder 1tbsp
4. Custard powder 1/2 cup
5. Tooty fruity (for decoration - optional)
6. Powdered sugar/Icing sugar 1 cup plus another 1/2 cup for rolling the biscuits
7. Vanilla essence a few drops
8. Baking soda 1 pinch

Method: 

1. Preheat oven to 200 degrees
2. Mix powdered sugar, oil and beat till fluffy.
3. Sieve maida, custard powder, baking soda and baking powder together.
4. Add this to the sugar, oil mixture, knead to make a nice dough. You can add more oil/butter if too dry.
5. Make small balls and place on palm and press.

6. Decorate with tooty fruity. (optional)
7. Bake at 200 degrees till golden brown and done.
8. Cool and roll them over sugar powder for yummy, crispy biscuits.

Peas Pulao

Peas pulao... a super yummy and flavoury lunch or dinner recipe... This is the time of the year when green peas are available fresh and green and in plenty at throwaway prices. I just brought some of them and made a yummy pulao out of it with a little Kerala touch to it..


Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients: 

1. Rice 2 cups
2. Green peas 1/2kg
3. Green chillies 12
4. Coconut milk 1 packet (I used one whole packet of store bought milk, if you're making it at home you'll need 1/2 coconut's milk.)
5. Salt to taste
6. Oil 3-4tbsp
7. Ghee 3tbsp
8. Bay leaf 1-2
9. Elaichi pods 3
10. Cinnamon stick 1 inch
11. Maratha moggu 1
12. Ananas flower 1
13. Onions 4-5
14. Jeera seeds 1tbsp
15. Ginger garlic paste 2tbsp
16. Cashews 10

Method: 

1. Wash rice and soak for about 15-20 minutes
2. Slice the onions lengthwise and set aside.
3. Heat a little oil and ghee in the pressure cooker and add jeera seeds. Let them splutter.
4. Add bay leaf, elaichi pods (whole), maratha moggu, ananas flower, cinnamon stick and finally the cashews. Let them emit their flavour in oil.
5. Now add the ginger garlic paste and saute. Add in the onions and saute till translucent.
6. Grind the green chillies and 2 onions to a fine paste with a little water. Add this to the onion mix and saute till raw smell disappears.
7. Once done add the green peas, coconut milk, salt and let it boil for about 2-3 minutes. Give it a mix slightly.
8. Next add in the soaked rice and mix gently. Add required water and close the pressure cooker. Don't make it too watery and note each grain of rice should be separate.
9. Cook for 2 whistles and wait till it settles down.
10. Garnish with the cashews and serve hot with kurma or raitha.



Make sure you remove the bay leaf before you serve. The bay leaf leaves behind a bad taste when left in cooked rice for a long time.

Green Grapes gojju

I just love the way caterers make this yummy pineapple gojju at south Indian especially weddings in Karnataka.. My hubby's granny knew how to make the same type gojju.. and lo i learnt it from her in a jiffy. But one most amazing this is it can be made even from grapes (green grapes), the seedless ones though. It has the same taste as pineapple and is less messy and very easy as well.


Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Green grapes (seedless and not too sour) 3/4 kg
2. Dhania seeds a handful
3. Urad dal a handful
4. Pepper corns 3-4
5. Dry red chillies (Guntur 4-5 and byadagi 3)
6. Jeera seeds 1tbsp
7. Mustard seeds 1tsp
8. Oil
9. Grated dry coconut 1/2 cup
10. Salt
11. Jaggery a small lemon's size


Method: 

1. Remove the grapes from stem and wash them thoroughly with salt water and once with clear running water.
2. Cut them into half and keep aside.
3. Roast Dhania seeds, urad dal, pepper corns, jeera seeds and red chillies with 1tsp of ghee.
4. Grind the roasted dhania seeds, urad dal. jeera seeds, pepper corns and red chillies with grated dry coconut and a little water. Add some sour grapes while grinding so that it makes up for the sour element.
5. Heat oil in a kadhai and make seasoning of mustard seeds and 2 dry red chillies.
6. Add the cut grapes and cook with some water till they lose colour and turn soft. It happens very quickly though.
7. Now add the ground paste, salt and let it boil till raw smell disappears.
8. Once done add the jaggery and boil again.
9. Keep stirring in between and add water to the required consistency.


Serve hot or cold with chapathi and rice. Enjoy the sweet and tangy taste..

Just Bake - Cherry biscuits

I was all excited to bake... bake cakes and biscuits like how my mom used to when i was a kid.. i would watch her do it eagerly and very much like her developed interest in baking.. I kept asking for a convection microwave from my hubby but once i got to know that microwave baking is not as good as the old age oven... i requested my mom to lend me her oven for a few days... and she did...

Found this recipe from a blogger like me... it was easy and looked yummy and moreover my hubby wanted me to bake something sweet so y delay..


Preparation time: 15-20 minutes
Baking time: 20-25 minutes (depending upon the oven type)
Serves: 30 biscuits

Ingredients:

1. Maida 1 cup
2. Cornflour 1/2 cup
3. Icing sugar 1 cup
4. Butter 3/4 cup (melted)
5. Vanilla essence 1tbsp
6. Baking powder 1/2tbsp


Method: 

1. Preheat oven to 150c for about 20 minutes
2. Sieve maida, cornflour and icing sugar along with baking powder.
3. Cream butter with fork and add vanilla essence.
4. Mix the flour mix to butter mix little by little.
5. Mix well, add 1tbsp milk if too dry..
6. Make small balls and flatten a little. (While making balls make sure that they're fluffy enough and don't press too much, just a gentle press)
7. Make an indent with finger and place cherry.
8. Bake for about 20-25 minutes or till golden brown.

Super healthy veggy curry

This curry i made was on an experimental basis.. Learnt it after watching on a very famous cookery show called "Bombat Bhojana"..


Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients:

1. Vegetables ( I took 200gms each of carrots, potatoes, beans and 1 capsicum) You can also add cauliflower or any other veggies of your choice.
2. Green peas 200gms
3. Fresh methi leaves 3/4 bunch
4. Green chillies 3
5. Garam masala powder 1tbsp
6. Dhania jeera powder 1tbsp each
7. Vangi bhath powder 2tbsp
8. Coriander leaves
9. Salt
10. Oil
11. Mustard seeds 1tsp
12. Onions 4
13. Tomatoes 4-5
14. Poppy seeds 1tbsp
15. Coconut 1/4 cup

Method:

1. Chop the vegetables into cubes, cook them and keep aside.
2. Wash the methi leaves and chop them as well along with onions and tomatoes.
3. Heat oil and make seasoning of mustard seeds and green chillies. Add onions and saute till golden brown.
4. Add garam masala, dhania and jeera powder and mix well.
5. Once done add tomatoes and cook till tender.
6. Add in the chopped methi leaves and cook till they turn soft.
7. Mix in the cooked vegetables, add vangi bhath powder and salt. Give it a nice mix and let it boil till raw smell disappears.
8. Grind the coconut and poppy seeds and add it as well.
9. Let it boil for about 3-4 minutes.
10. Garnish with fresh coriander leaves and serve with chapathi, puri or even rice.

Aloo methi

I use methi leaves in my cooking regulalry, at least twice a week, so this time I made aloo methi for breakfast along with chapathi.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 7


Ingredients: 

1. Potatoes 5
2. Methi leaves 1 bunch
3. Vangi bhath powder 4 tbsp
4. Green chillies 4-5
5. Onions 2
6. Tomatoes 3
7. Coriander leaves
8. Jeera seeds 1tsp
9. Mustard seeds 1tsp
10. Water
11. Salt
12. Sugar 1tbsp
13. Oil
14. Dry red chillies 3


Method: 

1. Cut potatoes into small cubes and keep aside. Wash the methi leaves and cut them as well.
2. Heat oil in a kadhai and make seasoning of dry red chillies and mustard seeds.
3. Now add the potatoes and about half glass of water and let them cook.
4. Once done add the methi leaves as well and cook for about 3-5 minutes.
5. Grind tomatoes, onions, green chillies, jeera seeds along with vangi bhath powder and coriander leaves. Add water while grinding.
6. Add this ground paste to the cooked potatoes and methi leaves and mix well. Add water to the required consistency.
7. Add salt, sugar and let it boil for about 5-6 minutes till raw smell disappears.

Serve hot with chapathi, poori or even rice.

Nutritious breakfast - Dal dosa (adai dosa)

This one's an out and out south Indian delicacy. Regular among Tamil Nadu natives, has picked up popularity across all homes of late because of it nutritive value. Best food for picky eater, especially children who refuse to take in good food.

Preparation time: 20 minutes
Soaking time: 5-6 hours or overnight


Ingredients: 

1. Moong dal 1 cup
2. Toor dal 1 cup
3. Chana dal 1/2 cup
4. Urad dal 1 cup
5. Rice/dosa rice 2.5 cups
6. Red chillies 4-5
7. Dhania seeds 1 tbsp
8. Salt
9. Water
10. Oil
11. Coconut 1/2 cup
12. Jeera seeds 1 tsp

Method:

1. Soak the dals and rice for about 5-6 hours or overnight.
2. First grind the dals and then the rice along with the dry red chillies, dhania seeds, coconut, jeera seeds, coriander leaves and salt to the normal dosa batter consistency.
3. Heat the tawa and pour over the dosa batter and bake well.
4. Serve hot with a dollop of ghee and coconut chutney.


Note that the batter should not be fermented as it turns sour because of dals.

Spring Onion curry

Spring onions... veggies Chinese use very regularly. But Indians also use them of late daily in their kitchens. I happened to find them fresh and green at my vegetable vendor's store and picked them p instantly since i love the flavour it emits.. One more reason is that hubby loves the curry i make out of it.. so nothing could have stopped me.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Spring onions 1.5 bunch
2. Tomatoes 3
3. Water
4. Salt
5. Coconut grated 1 cup
6. Green chillies 5
7. Sambar/rasam powder 3 tbsp
8. Jaggery a small lemon's size
9. Tamarind a small lemon's size (only if you're not using tomatoes)
10. Oil
12. Mustard seeds 1tsp


Method:

1. Cut the green's of spring onions and wash them thoroughly. Cut the tomatoes as well.
2. Heat oil in a kadhai and make seasoning of mustard seeds.
3. Add the spring onions, a little water and cook till they turn tender.
4. When almost done mix in the tomatoes, salt and cook till tomatoes turn tender.
5. Add the rasam powder little more water and let it boil for about 5 minutes till raw smell disappears.
6. Now add jaggery and let it boil.
7. Grind coconut and coriander leaves and this this paste as well.
8. Give it a nice boil and have an eye on the consistency. Make sure you don't make it too watery.

Serve hot with idli, dosa or chapathi.

Methi matar rice

Fresh methi leaves and sweet green peas, such a heavenly combo.. when cooked along with steamy hot rice it becomes a wonderful breakfast or lunch option.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Fresh methi leaves 1 bunch
2. Green peas 200gms (frozen or fresh)
3. Onions 2
4. Tomatoes 3
5. Green chillies 10-12
6. Fresh coconut 1/2 cup
7. Coriander leaves
8. Salt
9. water
10. Cinnamon stick 1 inch
11. Clove pods 4
12. Garam masala powder 1 tsp
13. Mustard seeds 1 tsp
14. Jeera seeds 1tsp
15. Dry red chillies 4
16. Rice 2.5 cups

Method: 

1. Wash the methi leaves thoroughly and cut them. Keep aside.
2. Heat oil in a pressure cooker and make seasoning of mustard seeds, dry red chillies.
3. Now add the cut methi leaves and saute for about 2-3 minutes.
4. Grind coconut along with green chillies, tomatoes, onions, coriander leaves, cinnamon, clove pods and jeera seeds to a fine paste. Add water required for grinding.
5. Once done add this paste to the pressure cooker and mix well.
6. Saute for about a minute.
7. If you're using fresh green peas add them as well.
8. Add salt, rice and water. Don't add too much of water, else rice will turn soggy.
9. Close and cook for 1 whistle.
10. As the cooker cools, serve hot.

If you're using frozen peas add them after the cooker is cooled and keep the cooker closed for about 5 minutes before you serve.

Homemade Tomato shorba (Tomato soup)

Having slurpy shorba (soup) is winter or rains is just an awesome thing.. With the chill a few days ago, and in the midst the rains i decided to make it as per a long pending request from my hubby's granny. Simple yet delicious, my 2 year old loves slurping on this as well.


Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 5


Ingredients: 

1. Tomatoes 6-8 big ones
2. Bay leaf 1
3. Cinnamon sticks 1 inch
4. Clove pods 4
5. Pepper corns 7-8
6. Fresh cream 5-6 tbsp
7. Water
10. Corn flour 2 tbsp


Method: 

1. Blanch the tomatoes in water till they peel off their skin. Add the bay leaf also for that extra flavour.
2. Once done, cool them down.
3. Grind the tomatoes along with clove pods, cinnamon sticks, pepper corns to a fine paste.
4. Now sieve it and boil the residue.
5. Add salt and serve hot after garnishing with fresh cream.


If you want a thinner consistency for shorba, add a little water while grinding, else grind without water.