Cranberry Thokku

Cranberry Thokku

Ingredients:

Cranberry-2 cups

Sesame Oil - 5/6 tsp

Jaggery- 4/5 tsp

Salt as per taste.

Dry roast and grind the below ingredients into almost fine powder.

Methi-1 tsp

Mustard seeds- 1 tsp

Cumin seeds- 2 tbsp

Black pepper- 1 tbsp(as per taste)

Dry red chilies-4/5 number.

Dhania/ corriander seeds- 4/5 tbsp

Dry roast each separately.

Method:

In a heavy bottom pan heat oil.

To the hot oil, add whole cranberries and cook for 8-10 minutes or until they are soft and mushy.

To this add turmeric and dry roasted ground powder and continue to cook. Keep stirring it often, so the bottom doesn’t burn.

If the mixture thickens, add little water to allow it to cook further and let all the ingredients combine well which may take 6-8 more minutes. 

Finally add jaggery, salt and asafoetida and let it simmer for few more minutes, oil starts to separate from sides, thokku is ready.  

Kollu Idli/ Horse gram Idli

 A healthy variant of Idli, and easy to make!

Ingredients :

Idli Rice: 1.5 cup

Horse Gram: 1 cup

Urad Dhal: 1 cup.

Method:

Soak all the three ingredients separately for up to 3-4 hours, and horse gram needs a longer soaking time for up to 8 hours.

Once soaked, grind the urad dhal into a smooth buttery batter with little water, followed by Idli rice that can be ground slightly coarse, and then finally horse gram into a smooth batter.

Mix all the three together and add salt per taste.

Allow it to ferment for 6-8 hours. The batter will have a pungent smell from horse gram and that is normal.

Steam it in an Idli steamer for 10-12 minutes in medium flame and enjoy with any spicy chutney or Sambar.

Mango Ice Cream

Summer always calls for Ice creams.. and  mangoes are readily available in summer, but this recipe does not need fresh mangoes, we can always make mango ice cream in any season! I have been making this ice cream for many years and it always turns out yummy!!

Ingredients:
Heavy Whipping cream- 2.5 cups
Condensed milk- 1 cup ( adjust according to taste)
Mango pulp  - 1 cup ( ready made store bought canned pulp)

Method:
In a glass bowl take heavy whipping cream, and beat it using an electric beater till see stiff peaks.
To this heavy cream,  add ready made mango pulp and condensed milk and mix them gently.
We can whip this mixture after adding the condensed milk and pulp for 1-2 minutes until it is mixed well! You get a light yellow smooth cream...
Transfer it into a container with a lid and freeze for 6-7 hours or overnight! Delicious mango ice cream is ready to be enjoyed 😋

Tavala Adai

This dish instantly transports me to my childhood days!! Blessed were those days when kids used to spend quality time with grandparents. My grandma, lovingly called Pati used to make this dish that would be so filling and yummy, not to miss that they were rich in protein with all the pulses used!

Ingredients:
Idli Rice- 2 cups
Toor Dhal- 3/4 cup
Chana Dhal- 1/2 cup
Urdh Dhal- 1/2 cup
Pepper corn- 1 table spoon
Cumin- 1 table spoon
Dry red chilies- 2 numbers
Asafotida- 1/2 teaspoon
Salt.

For tempering

Oil- 2 tbsp.
Chana Dhal- 1tsp
Urdh Dhal- 1 tsp
Mustard seeds-1 tsp

Method:
Measure the ingredients and dry grind them to a coarse powder using a mixer( use the whipper mode)
To the coarse ground mixture, add warm water so that it forms a thick batter,  and let it sit for 3 hours.
In the mean time add the tempering to the mixture along with salt and asafotida.


Tempering
Heat up the oil in a pan and add Chana, Urdh Dhal and mustard seeds, wait for the Dhals  to change color to golden brown then add the mustard seeds, it will start to splatter. Remove them form the heat and add them to the batter.

After three hours, look for the consistency of the batter it should be think, if too thick and dry add some more water and adjust the consistency.
Heat up a wok/ vanali with a thick base, once hot add oil and pour the batter into small round pancakes.
Let it cook in medium flame for 3-4 minutes with a closed lid. Turn the Adai and cook the other side by adding some oil, this may take 2 more minutes, the Adai turns out crispy and yummm!! Enjoy the Adai with coconut chutney or podi.

Bangalore style Masala Puri

Summer visit to Bangalore is incomplete without  a couple of trips to the chat vendors!! Ever since we are back from vacation, the taste of Masala Puri is lingering in my mouth!!😋
I have made Masala Puri few times, decided to write my blog this time around!
Here we go!

Ingredients:
Dry green peas- 1 cup
Toor dhal- 1/2 cup.

To grind:
Coriander seeds: 2 tbsp
Cumin: 1 tsp
Pepper corn: 4-5.
Kus kus: 1/2 tsp.
Fresh grated coconut:  1/4 cup
Red chili powder: 1/2 tsp.( according to taste)
Nutmeg.
Marathi moggu: 1-2.
Cinnamon stick: 2-3 small pieces.
Clove : 3-4.
Green chili- 1 small.
Optional fresh coriander leaves.
Salt.

For topping:
Chopped tomatoes, diced onions, chopped  coriander leaves, grated carrots and
Sev.

Method:
Soak dry green peas overnight.
Cook green peas and toor dhal with enough water in the pressure cooker for 3-4 whistles.
In a pan dry roast all the dry ingredients except the coconut and coriander  for 3-4 minutes.
Add the grated coconut and chili powder to the roasted mix and grind to a fine paste.
In a heavy bottom pan take the cooked peas and dhal, allow them to come to a boil. To this add the ground Masala paste and simmer it for 8-10 minutes, add salt.
Adjust the consistency by adding water, do not make it too thin or think.
The Masala is ready. In a plate take few puries and crush them, to this add the hot Masala and top them with all the toppings according to taste.
Enjoy!!!!

Eggless chocolate brownies!

Something sweet and something soft- nothing better than these brownies! They are soft and decadent, rich with the goodness of chocolate! I have been making these brownies for quiet sometime, they always turn out great.

Here goes the recipe.
Ingredients:
3/4 cup All purpose flour
1/3 cup Cocoa Powder
1 cup Sugar
1/4 teaspoon Salt
2 teaspoon Baking Powder
1/2 cup melted and cooled Butter
1/2 cup plain Yogurt.
2 teaspoon Vanilla extract
1/2 cup Chocolate chips.

Method:
Preheat the oven at 350 degree.
Grease a square baking pan with butter or line them with parchment paper to pour the batter.
To prepare the batter, start by sifting all the dry ingredients together, so there are no lumps.
In a mixing bowl, add the melted butter, yogurt, vanilla extract and mix well. To this mixture add the dry mix, and fold them to mix all the ingredients well. I added small quantity of water to thin the batter, you can skip water if it is not too thick.
Finally add the chocolate chips coated with some dry flour to the batter and mix them.
Pour the batter into the baking pan and bake them at 350 degree for 35-40 minutes, do check for done at about 35 minutes by inserting a tooth pick. If the tooth pick comes out clean then the brownies are done.
Remove them from the oven and allow them to cool. Cut them into squares using a serrated knife. Sprinkle them with powdered sugar . They are ready to eat!


Note: Original  recipe from Spice up the Curry.

Maddur Vada

A small town enroute to Mysore is Maddur. When we travel by buses to Mysore, they usually stop at Maddur; Once the bus stops, the vendors crowd the buses selling these savory treats to passengers through the windows, this is my fond memory of the Maddur Vada!!!
There are plenty of local restaurants that carry these authentic tasty snacks. I have tried to replicate this dish. Do try and relish them.

Ingredients:
Fine Sooji/Chiroti Rava : 1 cup.
Rice Flour : 1/2 cup.
Maida/All purpose flour : 1/2 cup.
Red onion : 1large.
Green Chilies : 6-7 finely chopped.
Curry Leaves : Finely chopped.
Oil to fry.
Salt.

Method:
Start by heating oil for deep frying. Simultaneously, in a large mixing bowl, add diced onions, chilies, and curry leaves. To the same bowl add rava, rice flour and maida. Mix the ingredients with required quantity of salt.
To this mixture, add hot oil from the frying pan. This makes the vadas crispy. Oil should be hot enough so it turns frothy when added to the mixture. Slowly mix the ingredients with required quantity of water to make a stiff dough. Take lemon size balls and press them into flat rounds, (do not make them too thin) with a hole in the center for even frying.
Fry them till they turn golden brown in a medium flame.
Drain the excess oil on paper towels and serve them hot or at room temperature, as is or with chutney.
Enjoy!