Wednesday, September 10, 2014

Avocado Paratha



Avocado Parathas are simple delicious and healthy. These parathas are a variation for normal parathas. The creamy pulp of avocado helps the paratha to be soft as well.
 
Prep Time
10 Minutes
Cooking Time
15-20 Minutes
Serves
8-9 Roti
Ingredients
 
 
 
Wheat Flour
Avocado
Turmeric Powder
Chopped Green Chilli
Chopped Coriander Leaves
Grated Ginger
Cumin Powder
Salt
Oil / Ghee
2 Cups
1
½ Tsp.
1 Tsp.
2 Tsp.
½ Tsp.
½ Tsp.
To Taste
To Roast
Method
1.     Scoop out the Avocado pulp and set ready.
 
2.     In a large bowl take flour, avocado pulp, chopped green chili, chopped coriander leaves, cumin powder, salt and mix well to combine.  Add water in small quantity and make soft pitiable dough.  Divide dough in to equal portion.
 
 
3.     Flatten the portion and dust with flour and roll into round roti.
 
4.     Roast the roti on either side, using a little ghee / oil, on a hot tava / skillet, till both sides are golden brown.
 
5.     Serve hot or warm with any side dish of your choice or just with raita or pickle.
 

Thursday, July 17, 2014

Turtle Chocolate


A very very addictive chocolate with a combination of toasted pecan and caramel. Due to the unusual shape of this chocolate it is called Turtle chocolate.
 
Very tasty and easy to make. All you need are just four ingredients to make a batch of homemade chocolate turtles just like the ones bought from a store.
 
Setting Time
30 Minutes
Cooking Time
10 Minutes
Serves
8-10 Pieces
Ingredients
 
 
 
Pecan / Walnut Halves
Semi-Sweet Chocolate
Soft Caramel Candies
Heavy Cream
1 Cup
¾ Cup
¾ Cup
2 Tbsp.
Method
 
1.     Roast the pecan halves on low heat for about 5 minutes.



 
 
2.     Melt the caramel candies with heavy cream on a double boiler. This took me about 10-12 minutes, stir at regular interval.
 
 
 
3.     Arrange the roasted pecan / walnut in a group of 5-6 on a wax paper. Pour a spoonful of the melted caramel on top of the arranged group of nuts. The caramel should partially cover the nuts to keep them in place, let this set for about 3-4 minutes.






 
4.     Melt the chocolate in the microwave. This took about 1.30 minutes. Stir the mixture gently until smooth.



5.     Spoon the melted chocolate over the caramel coated nuts.






 
6.     Allow the Turtle Chocolate to cool and set fully. Store it in an air tight container.
 
 

Thursday, June 26, 2014

Pathrode


Pathrode is another very popular dish of South Canara- Karnataka. Pathrode is either a steamed or shallow fried dish. An all-time favorite dish at home.
Pathrode is prepared with Colocasia Leaf / Taro / Kesuvina Yele / Arbi Ke patte.



Picking the leaf is very tricky as few of them are itchy. So one should be careful while selecting the leaves. It’s best if the leaves are greenish brown in color. Read it somewhere that the leaves itch because needle like calcium oxalate crystals are broken down while it cooks.
 
Prep Time
10-15 Minutes
Cooking Time
25-30 Minutes
Serves
3-4 People
Ingredients
 
 
 
Kesuvina Yele / Taro Leaves
Jaggery
Salt
9 Leaves
1-2 Cup
½ Tbsp.
To taste
Method
 
1.     The batter should be idly batter consistency. Add a little salt and jaggery and mix well, set aside.
 
 
2.     Clean the leaves and remove the stem portion, thick veins present in the center, on the back of the leaves. Take care not to tear the leaf. The size of the leaves vary, hence separate the leaves from the biggest to the smallest leaves so that you get almost uniform thickness throughout.
 
3.     Take the largest leaf and turn to its back. Apply the batter carefully and uniformly on the leaf. Using your fingers cover the entire leaf with batter.



 
4.     Take another leaf which is smaller than the earlier one and place it on top of the previous batter spread leaf and repeat the same procedure of applying the batter. This way you apply three leaves one above the other.
 
 
 



 
5.     Fold the battered leaves first on the sides and roll them from top to bottom.  Cut with a knife to thin rounds.
 
 
 
6.     Take the left over batter and add a little water and make the batter to dosa consistency.
 
 
 
 
 
 
7.     Heat the skillet. Dip the thin round cut piece into the batter and place it on the skillet (tava) and drizzle some oil. Cook on both the sides. Repeat the same with other round pieces.
 
8.     Serve with butter and vadu mango pickle or jaggery.