Showing posts with label or. Show all posts
Showing posts with label or. Show all posts
Wednesday, April 9, 2014
Cornbread or Muffins
When Mr. Ferdzy and I were courting - if you can call a single month between meeting and moving in together courting - he invited me to dinner at his co-operative house, and I brought this in the form of a pan of cornbread, in the hopes of seducing him with my culinary skills. It didnt exactly work, since he ate it cheerfully enough but somewhat obliviously. On the other hand it did no harm, and in another month we will have been together for 23 years. Not bad, considering we gave all our parents spasms from the speed at which we moved in together.
Ive had this recipe for at least 10 years longer than that, and maybe more like 15, so it definitely comes under the heading of "tried and true". Not tired of it yet either.
The amount of sugar you put in is very flexible. Half a cup will make them sweet and cake-like which may be what you want sometimes. Two tablespoons will give just a touch of sweetness and make them suitable to serve as an accompaniment to a main dish such as chili or stew. For normal breakfast purposes I usually put in about 1/4 cup of sugar.
12 muffins
1 hour - 30 minutes prep time
1 1/4 cups yellow cornmeal
1 3/4 cups milk or buttermilk
1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons to 1/2 cup sugar
1 large egg
1/3 cup mild vegetable oil
Preheat the oven to 400°F. Line 12 muffin cups with muffin papers, or butter and flour them well.
Mix the cornmeal with the milk and let sit for 10 minutes.
Mix the flour, baking powder, salt and sugar. Beat the egg and oil into the cornmeal and stir in the flour, until just mixed. Do not overmix.
Divide the batter evenly amongst the muffin cups. Bake 25 minutes. You could also put it in a well buttered and floured 9" x 9" pan, but I did not record and no longer remember the time it took to bake. Probably a few minutes longer.
Last year at this time I made Whole Wheat Buttermilk Biscuits.
Read More..
Ive had this recipe for at least 10 years longer than that, and maybe more like 15, so it definitely comes under the heading of "tried and true". Not tired of it yet either.
The amount of sugar you put in is very flexible. Half a cup will make them sweet and cake-like which may be what you want sometimes. Two tablespoons will give just a touch of sweetness and make them suitable to serve as an accompaniment to a main dish such as chili or stew. For normal breakfast purposes I usually put in about 1/4 cup of sugar.
12 muffins
1 hour - 30 minutes prep time
1 1/4 cups yellow cornmeal
1 3/4 cups milk or buttermilk
1 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons to 1/2 cup sugar
1 large egg
1/3 cup mild vegetable oil
Preheat the oven to 400°F. Line 12 muffin cups with muffin papers, or butter and flour them well.
Mix the cornmeal with the milk and let sit for 10 minutes.
Mix the flour, baking powder, salt and sugar. Beat the egg and oil into the cornmeal and stir in the flour, until just mixed. Do not overmix.
Divide the batter evenly amongst the muffin cups. Bake 25 minutes. You could also put it in a well buttered and floured 9" x 9" pan, but I did not record and no longer remember the time it took to bake. Probably a few minutes longer.
Last year at this time I made Whole Wheat Buttermilk Biscuits.
Sunday, March 23, 2014
FRIED SAVOURY MINCE PAN ROLLS OR PANTERASS
SAVOURY MINCE PAN ROLLS / PANTERASS
October 6, 2009 by bridgetkumar
Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt
Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs
On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.
Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.
Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.
Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.
Read More..
October 6, 2009 by bridgetkumar
Ingredients for the Pan Rolls
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt
Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs
On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.
Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.
Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.
Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.
Wednesday, March 5, 2014
Vellai poosanikkai Koottu or Kalyana poosanikkai curry
There are innumerable health benefits for this vegetable. But memories about this recipe runs back to my college days.I was doing my master of Economics in Kerala that time.I have a friend called Lakshmi who studied with me from Ist grade.We used to have exams in the month of April-May in college .Since we lived in Factory quarters allotted mainly for managerial category,I have to come to the nearby town Perumbavoor to meet my friends and of course my best friend Lakshmi.My mother used to drop me in the morning in her house and we will do combined study and will have lunch in her house and return back home in the evening.Lakshmis mother was a music teacher and since it was holiday time for school kids she will have music classes till 12.As is the case ever we will be hungry all the time when we have to study.So we will be waiting for that 12o clock so that she will start cooking. She will come and sit near us with a poosanikkai or big cucumber and a big coconut.She will cut one full vessel of the vegetable and grate the whole coconut.Next 15 minutes she will be grinding the coconut in the Ammi ,that time itself the taste of the gravy seasoned in fresh coconut oil will make me more hungry.While grinding coconut she would have put the vegetables along with onion in the stove (viragu aduppu) so that when the grinding is over the vegetables would have cooked.she will make the gravy in a big vessel. That will be the only item made for lunch along with chutta papad.I have no words to explain the taste for the hungry stomach.The rice in Kerala will be big but no matter the the taste of the gravy overtook everything. So even today whenever I cook this My memories go back to those golden days.It is nearly 20 years I met her.she was in Bangalore that time.Since there was not much communication facilities like mobile phones or networking sites,we couldnt maintain our contacts.That is the usual case of people of our generation.Today you guys are blessed to have so much means to have contacts with your friends.I will be very happy if I can get her contacts back through this post.
Here is the recipe.I dont know whether it will tickle the taste buds of all like it did for me.But friends please give it a try and respond with your comments.
I have made it like koottu.she used to make it little watery like gravy.Anyway both will be aw some.
This vegetable is widely available.I have seen this poosanikkai cut into small portions and neatly wrapped in paper in Korean stores in US.
Ingredients
Possanikkai -cut pieces 2 cups
onion minced-1
Thick curd-1 tablespoon
small onion minced-10
coconut oil-2 table spoons
To grind
Cocunut grated -2 table spoons for koottu for gravy you can use even a full coconut depends on qty needed
cumin seeds-1 table spoon
green chili-4
Procedure
Cook the poosanikkai pieces in a kadai adding a cup of water, a teaspoon of turmeric powder,onion and little salt. Once the pieces are well cooked add the grounded paste.If you want it as gravy mix the grounded paste in two cups of water and add.Add the salt needed along with a table spoon of fresh coconut oil.let the gravy boil for 5 minutes. Add 1 or two table spoons of curd just before switching off. Switch off the stove.Now season the curry in a separate kadai .For seasoning in a table spoon of coconut oil add a teaspoon of cumin seeds(small jeera) and curry leaf.Pour it on top of the gravy.Dont mix it now.Mix while serving.
Sunday, February 23, 2014
Arbi Patra or Dhokla stem colocasia leaves snack
1. 8 to 10 pieces arbi (Colocasia ) leaves
2. 1 1/2 cups chick pea flour (besan)
3. 2 tablespoons garlic-green chili paste
4. 1 teaspoon coriander and cumin seed powder
5. 2 teaspoon chili powder
6. 1/8 teaspoon asafetida powder
7. 2 tablespoons tamarind pulp mix with jaggery (thick paste) or 1 tbsp lemon juice
8. 1 tablespoon sugar or palm sugar
9. 1 tablespoon oil
10. 1/2 teaspoon fennel seeds
11. 1 tablespoon sesame seeds
12. A 2 Pinch of baking soda / Saji na phool
13. Water as needed
14. Salt to taste
For tempering:
1. 3 tablespoon oil
2. 5 - 7 curry leaves
3. 1 teaspoon mustard seeds
4. 1 teaspoon cumin seeds
5. 1 teaspoon sesame seeds
6. Grated coconut for garnish
Method:
1. Wash and cut the Colocasia (arbi) leaves.
2. Slice off the thick portion of the stalks with a sharp knife and put aside.
3. Make a paste of all the ingredients listed under ingredient.
4. Add to this tamarind mixture and enough water to make a paste which can be spread easily.
5. Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
6. Place another leaf over this and repeat the besan application.
7. Do the same with two more leaves.
8. Tuck in the edges along the length and roll like a scroll or swiss roll.
9. Repeat with the rest of the leaves.
10. Steam patra rolls for 15 minutes When cool, slice into 1"- 3" thick slices and keep aside.
11. For tempering add oil in frying pan hit the oil than add cumin, mustard andsesame seeds and curry leaves.
12. Now add patra sauté 2 minutes take out and sprinkle shredded coconut.
13. Serve with tamarind chutney.
Thursday, February 13, 2014
Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu Chettinad Mutton Curry
Any collection of Chettinad recipes will be incomplete without the simple and tasty mutton gravy prepared in chettinad. The chettiar ladies, as I have told before is known for making tasty dishes with very few and small quantity of ingredients. But now days we use everything in large quantity and hope that it will increase the taste. I have heard people telling chettinad mutton gravy will be very spicy. But the real fact is that in chettinad the ladies are very conscious not to make it very spicy. While seasoning though many items are used, a very small piece of each item will be used. Too much of ginger garlic paste will also be avoided.
The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie. These days in chettinad nobody grinds fresh masala even using mixie. They make excellent gravy using the kuzhambu milagai thool along with coriander powder. I have seen from my childhood, my mother using just the kuzhambu milagai Thool instead of grinded masala and make a wonderful mutton curry. So I cook both ways. If I have enough time,I will go for the freshly grinded masala else will use the kuzhambu milagai Thool itself. There will not be very much difference in taste. Another thing to be noted is very small amount of coconut only is to be used. Too much of coconut is supposed to spoil the real taste of mutton. We add coconut just to make the gravy thick
The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie. These days in chettinad nobody grinds fresh masala even using mixie. They make excellent gravy using the kuzhambu milagai thool along with coriander powder. I have seen from my childhood, my mother using just the kuzhambu milagai Thool instead of grinded masala and make a wonderful mutton curry. So I cook both ways. If I have enough time,I will go for the freshly grinded masala else will use the kuzhambu milagai Thool itself. There will not be very much difference in taste. Another thing to be noted is very small amount of coconut only is to be used. Too much of coconut is supposed to spoil the real taste of mutton. We add coconut just to make the gravy thick
Ingredients
Mutton-1/2 kg (with bones)
Small onion-30
Tomatoes-2
Garlic-10 pods
Ginger garlic paste-1 teaspoon
Coconut grated- 2 to 3 tablespoons
Kaskas-1 teaspoon or cashews-6
Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala)
Coriander powder-1 tablespoon
Lime juice-2 teaspoon or tamarind paste-1 teaspoon
To grind (If you want fresh masala)
Coriander seeds-2 table spoons
Red chillies-8
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them
Coconut paste
Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste
To season
Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Maruthani mokku-a small piece
curry leaf-little
Fennel seeds-1 teaspoon
Procedure
Wash and cut the mutton into small pieces. Cut the onion, garlic and tomatoes also into small pieces. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’. Then add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. This sautéing is very impotant.In chettinad they call this as ‘Thirakkirathu’.I have heard my grannies instructing the servants to sauté nicely till water oozes out from mutton. Now add the kuzhambu milagai Thool and coriander powder. Mix that also well. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste. If you find the gravy thick, a cup of water can be added. Salt or milagai thool can be added in this stage according to taste. Cook for another 5 minutes without closing the cooker. If found too watery even after adding cocunut paste,It can be made thick by adding a spoon of corriander powder. If you are adding tamarind extract, add it and bring the gravy to a boil else switch off the stove and add the lemon juice. The gravy can be garnished with coriander leaves.
Today my mutton gravy turned awesome as I was little careful in adding the ingredients. I always make sure that my preparation is perfect using the ingredients mentioned before writing a blog on that.
Friday, January 24, 2014
Sausage Pepper and Potato Soup stew or stoup
I cant help but chuckle at the title because I know that a lot of my readers and blogger friends despise Rachael Ray. I know shes quirky and annoys people but that doesnt stop me from trying her recipes and it shouldnt stop you either. I like her and more importantly, this dish is delicious! I added a potato and handful of Trader Joes frozen sliced peppers (in addition to the cubanelles), a can of roman beans, some crushed red pepper (since I didnt use spicy sausage) and Italian seasoning. I loved it! I cant wait to eat the leftovers for lunch today!
Sausage, Pepper and Potato Soup
http://www.foodnetwork.com/recipes/rachael-ray/sausage-peppers-and-onions-stoup-recipe/index.html
Ingredients:
3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet Italian sausage, cut into small pieces or smashed with a masher or spoon
6 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
1 large potato, diced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1 can roman beans, drained and rinsed
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 tsp Italian seasoning
crushed red pepper to taste (if you use spicy sausage you dont need this)
1 cup Romano cheese
Directions:
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add potato, garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with vinegar abd stir in stock, tomatoes, basil, Italian seasoning and crushed red pepper. Bring to a boil then reduce heat to simmer, cook 10 -15 minutes and then add beans and cook for another 5-10 minutes until potatoes are tender. Season with salt and pepper to taste. Serve with grated cheese on top.
Friday, December 27, 2013
Easy Mediterranean Tuna or Salmon Artichoke Pasta
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| Easy comfort food- pasta with tuna or salmon. |
The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.
A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.
In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.
Yup. You gotta go down, Brah. Vaya con Dios.
And, oh, in case you're wondering where Husband #2 stands on Keanu?
Dude. He's a major fan. Definitely.
Read more + get the recipe >>
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