Friday, January 30, 2015

Asparagus Stir Fry


Asparagus is not mostly used in any Indian cuisine. Here is a simple stir fry with asparagus.  The fleshy green spears of asparagus are tender, crunchy and delicious. Do not overcook the asparagus, it taste good when it is cooked crunchy.
Prep Time
10 Minutes
Cooking Time
15 Minutes
Serves
4 People
Ingredients
 
 
 
Asparagus
Green Chilli
Curry Leaves
Salt
1 lb.
1-2
A Few
To Taste
For Seasoning
Mustard Seeds
Cumin Seeds
Olive oil
Asafatida
½ Tsp.
½ Tsp.
1 Tsp.
A Pinch
Method



 
1.     Chop the hard edges and cut the Asparagus to small pieces. Slit the green chillies.
2.     Heat oil on medium flame. Add mustard seeds and cumin seeds let them splutter. Add a pinch of asafetida.
 
3.     To this add chopped asparagus, slit green chillies and curry leaves. Stir well.
 
4.     Cook it uncovered for 7-8 minutes. Stir in between. Add salt and mix well. Cook for another minute and put off the stove.
 
5.     Serve hot.
Note: To add variation to this stir fry you can add chopped onion, garlic and ginger. Saute for 4-5 minutes and then add chopped asparagus and cook rest with the above process.

Tuesday, December 30, 2014

Chandrahara


On the occasion of 2nd anniversary of my blog, love and thanks to all my blog visitors, friends and family. Wishing you all a very happy new year.  I am posting a recipe for Chandrahara which is a rich and exclusive sweet dish.
 

Chandra hara is crispy triangle puris topped with creamy rich milk syrup made of almond, cashews and desiccated coconut. Tastes best when the syrup is hot.
Chandra Haara is my mom-in-law’s signature dish. This sweet dish is one of the favorites in our family. I haven’t tasted any dish like this ever.   
 
Prep Time
10-15 Minutes + Dough resting time.
Cooking Time
40-45 Minutes
Serves
20-22 Pieces
Ingredients
 
 
 
For Puris :
All Purpose Flour / Maida
Ghee
Milk
Oil
For Cream :
Milk
Almonds
Cashews
Sugar
Desiccated Coconut
Cardamom Powder
 
2 Cups
2 Tbsp.
¾ Cup (approx.)
To Deep Fry
 
4 Cups
¾ Cup
½ Cup
1 Cup (approx.)
¼ Cup
A Pinch
Method
1.     Make the syrup/cream first. Bring milk to boil and simmer the flame.
 


 
2.     Coarsely grind almonds, cashews and desiccated coconut. Add a little milk and grind, make it to chutney consistency. Pour this ground nut mixture to the milk and let it boil. Add sugar and mix well so that there are no lumps. Let the milk mixture boil on medium to low flame for at least 20 minutes. Add cardamom powder as well and set aside.
 
3.     Now to make the triangular puris. In a mixing bowl add flour and ghee. Mix well with your fingers. Add milk little by little and knead the dough. The dough should be smooth. Cover it and set aside for 1-2 hours.
 





 
4.     Divide into 18-20 parts, and roll into balls. Roll out the balls into as thin as possible to poori size. Fold into half & again into half forming a triangle shape. With the help of a fork pierce holes on both the sides of the triangular poori. Follow the same procedure for the remaining balls.
 
 
5.     Meanwhile heat oil to deep fry. Deep fry the pooris to golden brown. Let the puris cool down, store them in an air tight container.
 
6.     Place a triangle puri in a plate/ bowl and pour a spoonful of the milk syrup / nut cream on top and serve.
 
7.     You can either serve it with chilled milk syrup or serve the puris with warm milk syrup.
 

Saturday, December 20, 2014

Tutti Frutti Coconut Cake


Tutti frutti coconut cake has a perfect color, fantastic aroma and has a crumbly texture. Lip smacking J. This cake is flavorful and moist which simply melts into your mouth.
 
 


 
As kids, it was a treat for us to have tutti frutti cake on special occasions like Christmas. Tutti frutti is nothing but fruit bits which are colored and cooked in sugary syrup.
Prep Time
15-20 Minutes
Cooking Time
40-45 Minutes
Ingredients
 
 
 
All Purpose Flour
Sugar
Butter
Curd / Yogurt
Baking Powder
Tutti Frutti  (Candied Peels)
Desiccated Coconut
Vanilla Extract
Coconut Milk
2 Cups
1.5 Cups
½ Cup
¾ Cup
1 Tsp
½ Cup
½ Cup
1 Tsp
Little lesser than a cup.
Method
1.     Preheat oven to 350 degree F. Grease the cake tray and set aside.
2.      Sieve All Purpose Flour / Maida and baking powder together.


 
3.     In a mixing bowl, add butter and sugar. Whisk vigorously for 3-4 minutes. Add curd and whisk again for 2-3 minutes. Add vanilla extract and mix well.






 
4.     To this butter mixture, add desiccated coconut and tutti frutti. Fold well.
 
5.     Add the sieved flour to the butter mixture and fold it well. Now slowly start adding coconut milk and blend the mixture well and continue to beat for 3-4 minutes so that the batter is smooth and creamy.




 
 
 
6.     Transfer the tutti fruiti cake batter to the prepared pan and smooth the batter out. Bake for about 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
 
 
 
 
7.     Remove the pan out of the oven and let it cool completely before slicing.