Ghee(Clarified Butter)

Tried and tasted by Nivedita

Hi All,

Can I write here I love Ghee!!! I love it, I can drink it. It is a basic ingredient in Indian food. It gives royal touch to the food. It is a main thing in auspicious functions.

The ghee is prepared by butter. The butter is prepared by cream. The cream is by milk, the milk is by cow.....

Hehe, this is what I teach my kids. I always use it in their food, with chapati or rice or bread. A tbsp ghee everyday keeps you healthy. 

I always like to have home made ghee as its aroma makes me hungry! And it tastes really good. I missed making home made ghee when I was in UAE. Now again I started making it at home.

Most of the blogs too have a recipe to make this ghee. Here is my share,

To get the cream, the milk should be very thick. 

The milk should be boiled on very low flame to get thick layer of cream. Cool the milk and then remove the cream. 

Collect it in a steel or glass jar or box with lid. Boil the milk two or three times in a day to get more cream.

Always store this cream in the refrigerator as we need to keep it for a week.

After second day, add 1 tsp of curds or yogurt. Mix properly. Keep on storing the cream for a week. Mix the cream every alternative day.

After one week or when the jar is full,

Transfer it into a deep, round with narrow mouth. Add 1/2 cup of sour curds. Mix well. Keep it outside for 12 to 15 hours.

Its always better to make the butter early in the morning. 

Before, I always had wooden churner to make the butter. But now a days I use hand mixer. Its easy and quick way to get the butter. Stop in between while churning or using hand mixer. Other wise, the heat produced will melt the butter which is forming. After 5 minutes, you will see the cream turning into small balls. Keep on mixing in between to join those small balls into big one. Take little butter in between in your fingers and rub it. If you feel its soft and smooth, then the butter is done. Or continue churning for some more time.

Keep it in the fridge for 15 minutes. 

Remove it out. Gather the butter in to a ball shape. 

Put it in good water. Wash it twice to remove the sour taste.

Transfer into a thick bottomed steel vessel.

Keep on medium flame till it melts fully. Then on low fame till it stops bubbling and giving out a nice aroma.You will see the burnt cream(which failed to turn into butter). 

Remove from the heat. 

Keep it covered for few minutes. 

Sieve it into a glass jar after when it is warm. Do not make it cold or else you can not sieve the ghee.

The ghee is ready. You can store it for 15 days if kept outside. And for a month(If it remains) if stored in Refrigerator.

Sending this to 

 Back to basics  held by Jaya of  Desi Soccer Mom . 

Keep Smiling,

Are you ready? New Event Announcement - "COOK AND CLICK"

Tried and tasted by Nivedita 

Hi All,

Being a person who eats anything edible, I always look into cooking section in any magazine I open to read. Thats how I had collected the pages from the magazine FRIDAY which comes with GULF NEWS on every Friday. And my friend too had collected the pages from many years. She got it binding in a printing press with thick cover. We both used to try those recipes. Before she left for India, she gave me all the books as the books weighed almost  10 kgs!! I was there for longer time and I too tried many recipes. But!!!!

Before I shifted back to India, by mistake that whole box with my few other study books got misplaced somewhere !! I literally cried when I did not get that box. It was a treasure for me. After that I stopped collecting the recipes.

But when I came back to India, I saw my mother's book rack is  full of recipes which she had collected from old Woman's Era and few Kannada Magazines!

 Till today I have not tried any recipes from those pages as I am swimming in the ocean of recipes. (I can name it THE BLOGGERS OCEAN)

Last week, when I went to my other friend, she gave me few old cook books from which she has tried most of the dishes. The books are old, but have a great collection of recipes. One of you might be having those books in your personal library. 

Now when I was just going through those wonderful recipes, a thought came to me about this event. But I remembered an event from some blogger (I am extremely sorry, I am not getting her blog now) which was same like this. She used to give some recipes and one should prepare it and send it to her with the photo. It was 2 years before when I started my blogging. IF ANY ONE KNOWS ABOUT THIS EVENT OR IF YOU ARE THE ONE WHO HAD THIS EVENT, please let me know.

I want to start this event in a different manner:

Every week I will post 2 recipes , the ingredients and the source magazine (if possible). All you need is to choose one or both(if possible), prepare at home, click and send me only the photos.

IF ALL OF YOU SUPPORT ME WITH THIS EVENT, I AM SURE, IT WILL BE GREAT FUN AND TOGETHER WE CAN LEARN MANY OLD RECIPES.

I WILL WAIT FOR THIS WEEK FOR THAT BLOGGER IF SHE READS THIS AND COMES OUT. I JUST DO NOT WANT TO BE A PLAGIARIST. (I do not fully remember that event and its rules.)
If I come to know about that previous event, then lets see! you are the one to decide!

WAITING FOR YOUR REPLIES. 

Keep Smiling,

Ajwain flavored flat bread(ಖಾರಾ ಚಪಾತಿ)

Tried and tasted by Nivedita

Hi All,

Are you all wondering what has happened to me? I am going on posting the recipes like as if its end of  my life!!

No, two days left for many events to end, and I want to participate in every event.

Now its time for some Indian flat bread , guessed the event? Check it at the end!

Ajwain is a seed which has strong odor and used in very little quantity. Its very good for indigestion. I used to eat or chew the ajwain and blow it into my kid's naval when ever they had indigestion problem or stomach pain!It works.

Read more  here about Ajwain which is commonly known as carrom seeds also.

Now coming to my recipe, this was common breakfast when we were young! Mom used make it often, but most of the times she used to fry it in hot oil and store it for evening tea or while travelling.

Being a health conscious person I make only chapatis and eat. My elder daughter loves it.

Ingredients :

Wheat flour - 2 cups

Whole grain flour - 1/2 cup(if available)

Gram flour - 2 tbsp

Salt to taste

Turmeric powder a pinch

Red chilly powder - 1 to 2 tsp

Ajwain seeds - 1tsp, crushed

Oil - 1 tbsp

Water to make dough

Oil to roast chapatis

Ghee to spread on chapatis

Take all the ingredients except water in a big bowl or plate. Add water to make smooth dough.

Keep the dough for half an hour.

Divide the dough in to small balls.

Roll into desired size with medium thickness.

Roast the chapatis both the sides.

Remove and spread 1 tsp of  ghee. It keeps the chapati soft. And good for kids.

Repeat with other dough.

Perfect for lunch box for kids.

Sending this to 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND

Pari's 'Only' Kids Delight

Keep Smiling,

Masala Paapad (Microwave)

Tried and tasted by Nivedita 

Hi All,

Are you wondering why am I posting so easy recipe? Because its the favorite snack of my family. We love it any time. Earlier I used to fry the paapad in the oil or used to roast it on tawa or direct flame. But the fried paapad is not good for health and the roasted on tawa is not that tastier. Then I switched to Microwave. 

When ever we go out to have food in restaruants, we always order this one. But now a days often I make it at home. The advantage of making it at home is you can try different combinations in masala. 

Going to the recipe,

Paapad - 2 big size (I use Lizzat urad dal paapad, but the choice is yours)

Oil - 1 tsp or 

Water 

For Masala,

Onion - 1 small, finely chopped

Tomato - 1 finely chopped

Carrot - 1 medium, grated

Fresh coriander - 1 tbsp finely chopped

Lime juice - 1 tsp

Sugar - 1 tsp

Salt to taste

Mix all together and keep aside.

Chilly powder - to sprinkle on paapad

Brush the paapad with oil or water,(choice is yours) Both tastes different but good.

Keep the paapad  in Micro Wave on HIGH for one minute.

Repeat with other paapad.

Keep the paapad on serving plate.

Sprinkle the chilly powder evenly.

Take the ready masala and spread it on paapad. 

Serve immediately.

In my house before I finish spreading on the second paapad, the first one will be over!!

VARIATIONS FOR MASALA:

ADD FINELY CHOPPED CUCUMBER, PARSLEY, SPROUTS, BOILED POTAOTES, SEV..... 

Sending this to 

PJ's Microwave Easy Cooking -Event Announcement (linking it to Srivalli;s MEC announcement page.)

And 

Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Filter Coffee

Tried and tasted by Nivedita

Hi All,

I learnt making tea at the age of 6. But never used to have it. I am good girl. Am I??  I started drinking coffee at very young age. This habit came from my mother. Till today her day starts with a big mug of filter coffee. 

I love a cup of hot coffee from my mother and I missed her coffee all those 12 years I was in UAE. Now I am enjoying it again. 

Coffee is more popular in South India and One must taste the Madras coffee. Idly and coffee is  must for breakfast in South India.

The history of coffee goes at least as far back as the thirteenth century, though coffee's origin remains unclear.The word "coffee" entered English in 1598 via Dutch koffie. This word was created via Turkish kahve, the Turkish pronunciation Arabic qahwa. Read more here .

Coffee beans are roasted and crushed into fine powder. I will not go in detail as the post will too long. But the smell of fresh ground coffee powder takes me to another world. 

After easy availabilty of coffee machines, automatic coffee makers, the use of original coffee filter is very less.

In my house, we still use that traditional South Indian filter. The photo is below. We have the smaller size as we are very few people at home.

We use few brands, one is Panduranga, Green label or the locally made fresh coffee powder. Some times we mix two powders and keep it.

AS Per Niveditha's request, I am just adding lines below the photo(Thanks Niveditha)

STEP1

      Boil 2 cups of water.

Ingredients :

For making filter:

Coffee powder - 2 to 3 tbsp as per the taste you want (more for stronger coffee)

Water - 2 cups

Boil the water and follow the photos to make filter coffee. I think its easier than writing.

STEP 2

Put the coffee powder in the upper part of the filter(where there are holes)

STEP 3

Cover it with the filter cap.

STEP 4

Add the boiling water till the top. and keep it closed for half an hour.

STEP 5

STEP 6

After half an hour the filtered coffee dicoction is ready.

Filter coffee dicoction is ready. Some times, I make and keep it in the fridge for 2 days. 

Now to make 1 big cup of coffee

Coffee dicoction - 1 cup

Sugar - 1 tbsp

Hot or warm milk - 1cup

Put one cup of decoction and sugar in a steel vessel. Boil it. Add milk once it starts boiling. Boil for a minute. 

STEP 7

Take one cup of dicoction and keep it to boil with 1 tsp of sugar.

STEP 8

Boil the milk.

STEP 9

Add one cup of milk to the boiling decoction. And boil for 30 to 45 seconds.

Put (or sieve) into a mug, cup or steel tumbler.

Enjoy the coffee. 

Sending a cup of coffee to 

 Back to basics  held by Jaya of  Desi Soccer Mom . 

Keep Smiling,

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 

Hi All,

I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.

Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.

Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.

Ingredients :

Methi leaves - 2 bunch

Yellow moong - 1/2 cup

Onion - 1 big chopped

Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)

Green Chilly - 2, finely chopped

Tomato - 1 big, cubed

Dry coriander powder - 1 tsp

Turmeric powder  a pinch

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 1 tbsp

Soak Moong in water for half an hour.

Wash methi leaves in salted water. Drain and chop. 

Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 

I am going to have it with rice.

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,

Black forest cake in Microwave and an award

Tried and tasted by Nivedita 

Hi All,

I had kept some other recipe to post. But, when today I tried this cake and clicked the photos, I could not wait posting it. Its like a magic. As all of you know, my daughter loves that chocolate cake in the mug. Past 3 days she was behind me to make it but I was avoiding it. I wanted to try some new cake but was hesitating as most of the times my baking is worst and I get disappointed with the out come.

But today I gathered my disappointment and told it to be little positive! And I am here with my black forest cake in microwave. 

This recipe is given by the lady who taught to bake the cake. Its actually heaven when you bake it in an oven. I don't know why am I delaying buying an oven! I really have to feel confident that I can bake anything in that oven. Then only I am going to buy it!

My daughter wanted small round pieces so that she can take it to school tomorrow. And I did not have proper dish to bake it big size. So I tried it in a mug and then in small bowls. When I saw this tiny round cake, I called my princesses  to come with their Barbie dolls. And we three had a birth day party for the Barbie dolls. My kids were jumping with joy.

I have put the Chocolate syrup on the cake to decorate and that was enough for my little one as she does not like the cake.

Coming to the recipe,

PLEASE FOLLOW THE INSTRUCTIONS AND THE QUANTITY.

Ingredients :

All Purpose Flour or Maida -1/4 cup or 40gm

Cocoa Powder - 1/8 cup or 10gm

Sugar - 1/4 cup or 50gm

Eggs - 2

Baking powder - 1/2 tsp

Soda - a pinch

Hot water - 1 tbsp (Add if required, if the batter is thick)

Vanilla essence - 1 tsp

Method :

Whisk egg, sugar and vanilla essence over hot water till custard consistency. (double boiler) This is must to get spongy cake.

Add sieved maida, cocoa powder, baking powder and pinch of soda into it.

Mix cut. Add little hot water if you feel its thick. (I did not put) Mix cut

Put in a greased 6" Microwave safe dish. 

Keep on HIGH  for 2 minutes or less. According to your M/W power. My M/W has 800 power as HIGH.

I baked it for 2 minutes and gave one minute standing time. 

Release sides and allow it to cool. 

Cake is done. Its very spongy, and very light. But tastes little dry as it is baked in M/W.

There is solution for that also.

Make a sugar syrup by adding 1 tbsp sugar in 1/2 cup of water. Cut the cake into 2 equal halves with a thread or knife. 

Soak the cake with the syrup by spreading it carefully with small spoon. Refrigerate for an hour or so.

If you are lucky enough to get whip cream, spread the cream after you put the sugar syrup.

The lovely black forest cake is ready to eat.

DO NOT WAIT AFTER YOU MIX EVERYTHING. 

DO NOT WHISK FOR LONGER TIME

You can bake it in a preheated oven at 180 deg C for 30 minutes.

Now coming to the award,

The award has come from Reshmi of Rasoi . So sweet of her to think about me and passing this to me. I feel happy and feel motivated when I get an honest appreciation from someone. 

PJ's Microwave Easy Cooking -Event Announcement (linking it to Srivalli;s MEC announcement page.)

And 

Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Avare kalu (Surti paapdi ) Pallye

Tried and tasted by Nivedita

Hi All,

Being a seasonal vegetable, it tastes great after waiting for many months. I have already written more about this in my last post Avare kalu sambhar(Surti papdi sambhar) and Counti...  

Here is the recipe for Dry sabji.

Directly coming to the recipe,

Ingredients :

Surti paapdi or avare kalu - 1 cup, clean, wash and give one boil to make it tender.

Onion - 1 big, cleaned and chopped

Oil - 1tbsp

Curry leaves - few

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I used here, because its very common in my house)

Salt to taste

Tamarind paste - 1 tsp

Turmeric powder

Fresh coconut grated - 1 tbsp(optional, I did not put)

Fresh coriander to garnish

Method:

Heat  oil in a kadai. 

Add cumin seeds and curry leaves.

Add onion and fry till it changes its color.

Add salt, tamarind paste, turmeric powder and gurellu powder. Fry for a minute.

Add boiled papdi and coconut. Mix well. Adjust the seasoning. Cook for a minute. 

Its ready to eat.

Sending this to 

Siri's My Legume Love Affair (MLLA) # 25 - an event annoucement and linking this to  Susan's main MLLA host line up 

Keep Smiling,