Tomato Masale Huli / Tomato Coconut Sambar

How to make Tomato Coconut Sambar / Tomato Masale Huli

               I still remember the first time, I tried out this dish from The Hindu during my late teens. I was at my Grandma's place & one fine day, she got busy with other chores far away from the kitchen. That's when I decided to make use of the opportunity & try to cook. I read & read the recipe, word by word countless times, to be sure I got everything just right. I didn't want to get into trouble with Gram pa, plus I wanted to prove to myself that I could cook (After all, I hardly ever got a chance to explore my culinary skills). I was so happy with the results, I went hopping over to my friends/neighbors to share, what i had whipped up - OK fine, you caught me!! To 'show-off' that I could cook :o)

             So, it doesn't matter whether you are a novice cook, just exploring your culinary skills in the kitchen or an experienced culinarian; this recipe will not disappoint you for sure. It goes great with Rice & a curry - I served it with Vendakai Poriyal/Okra fry. It can also be served with other Indian breakfast items like Idli, Dosa, Uthappam etc, which reminds me about the Uthappam post, dozing off in my draft. Will get to it sometime soon. Anyways, linking this post to Srivalli's CCChallenge, which is a wonderful way to share recipes from print, on the blogosphere.               

            

Pindi Chole (Dry Version of Punjabi Chole)

How to make Pindi Chole

            A variation of the popular Channa Masala, this is different from the regular preparation in terms of texture and color. The tea leaves in this recipe imparts a beautiful brown & earthy tone. Although it does not have a lot of gravy, it has the right amount of moisture in it; which makes it versatile. There are so many ways to serve this Chole, just make sure you don't forget to serve raw onions on the side - it goes with Milk Puri's , Roti, Batura, Cutlet, bread or rice. I even made quick samosas with this as the filling which turned out delicious.

Kakarakaya Vepudu in Gravy (Fried Bitter gourd dumplings in Gravy)

How to make Kakarakaya Vepudu in Gravy

             After Paavakkai Pitlay, it's been a while since i posted anything like it. So here is yet another recipe with Bitter gourd (Paavarkaai in Tamil, Karela in Hindi), which is an unpalatable vegetable for some (although, there are a whole lot of people who would beg to differ). This is a two-in-one recipe cos' you can stop half way through the process & enjoy the Bitter gourd Pakodas as a starter or go all the way making the gravy to enjoy it with your meal. Either ways, you will not regret trying this recipe. As I've revealed earlier, I have grown to like this bitter vegetable over the years - if i can relish this dish; then the die hard Bitter gourd fans out there will love this for sure. These Pakodas are the soft kind (so they absorb the gravy & stay soft); if you want to make it a little crispier, you can add a Tbsp of Rice flour to the batter. This is one more recipe of Chef Jacob's that i had written down in my recipe diary. Sending this over to Srivalli's CCChallenge #4 week 3.

Very Easy Berry Ice-Cream

How to make easy Berry Ice-Cream

           I can hear some of your mind voices going "Ice-Cream, in this kind of weather!!" :) There are 2 kinds are people I know; people like myself, who relate ice-creams to classic Summers, when the mercury is soaring & the Sun is shining bright. And then; there are people, like my older son who loves to lick up an ice-cream, even if the Polar Vortex is going around freezing everything in it's path, including the awe-inspiring Niagara falls. The record-breaking chill last week was so frigid, it literally stopped Niagara Falls in its tracks. On the day, when the sub-zero temperatures were breaking records - I asked him how his early morning walk to the bus stop was & he simply replies "Good!". What else can i say... So, here goes - a very quick & easy recipe with just three ingredients to make your loved ones, something they will like with no added color, preservatives or high fructose corn syrup etc. Just simple, fruity, all-natural & delicious Ice-Cream.

               

Ingredients:

1.5 cups frozen Berries 

5 Tbsp powdered Sugar

1/2 cup Whipping Cream

Spinach Rice / Keerai Saadham /Palak Rice

How to make Spinach Rice / Keerai Saadham /Palak Rice

                Being a descendant of a Tamil family, I have mostly eaten Spinach in the form of Masiyal, Poriyal, Kootu & Kuzhambu during childhood, but never as a Rice or Raitha. So this caught my eye & made it into my collection of  recipes. This dish is from my Recipe diary & often makes it to our lunch box and dining table; because of it's ease of preparation  & well known health benefits. 

             The Spinach gives the rice some color, the ground spices give a nice kick to the otherwise, bland Spinach. Top it with roasted peanuts to add some crunch to your bite & you have a hearty one (almost) pot meal to feed your family. Although I've been making this for more than a decade now, sadly there is no mention in my diary, of where I got this recipe from. Anyways, this goes to Valli's CCChallenge #4 week 1. Serve hot with a Tangy Kuzhambu or Pappad & Indian Pickle for a delicious meal.

Sour Cream Apple Pie with Streusel Topping

How to make Sour Cream Apple Pie with Streusel Topping

              Happy New Year, folks!! I'm glad, that I got around to crossing off, something on my to do list. For a long time now, I have been wanting to make a pie & I finally got myself to make this amazing 'Sour Cream Apple Pie' for new year's eve to bid farewell to 2013 & welcome 2014 with some sweet stuff. I don't remember, the last time; I went Oooooh & Aaaaaah over any dessert. I don't mean to be boastful but when i tasted this warm pie, I felt like taking a bow, for every bite i took. Not that I, did anything great - the magic, is in the ingredients &  the method. The butter in the topping caramelizes the brown sugar, roasts the flour & oats to perfection to make an out of the world crunchy, sweet & chewy Streusel topping and it is balanced well by the tart apples & sour cream beneath it. To be more precise, let me just tell you that the 'Apple Pie' is not my favorite kind of pie.

            You could even, try this recipe without the bottom crust/shell. Yeah, you read it right, that is if you want to cut down big, on calories & fat. If you want to make something that's just the right size for a sm all family & not feed a crowd, just use half of the given ingredients, skip the crust & call it a cobbler !! Trust me, I have done that too ;o) Scroll down for that picture.

Buttery & Flaky Pie Crust

How to make a Buttery & Flaky Pie crust

Ingredients for the Pie Crust: 

8 Tbsp or 1/2 Cup Butter - Cut into pieces & frozen 

2.5 Tbsp + 1/2 Tsp shortening - measured & frozen

1.5 Cups Flour

1/2 Tbsp Sugar

1/2 Tsp Salt

1/4 Tsp baking powder

1 small Egg yolk 

1/2 Tbsp lemon juice

Ice cold water

Special Equipment's required:
A food processor

Double Chocolate Chip Cookies

How to make Double Chocolate Chip Cookies

           If you love Chocolate, then you can't afford to miss out on these decadent cookies. Why would you, when you get double (triple, actually) the dose of chocolate in it. There should be a caffeine-alert sign placed near these yummy cookies with all that chocolate going into it. A couple of these cookies are sure to give you a caffeine jolt. Yeah, these mouthwatering chocolate chip cookies are mixed with melted chocolate chips and baked with more chocolate chips with just the right amount of sweetness, it's impossible to stop, after eating one of these deliciously decadent cookies. Chewy in the center, crisp on the edge; easy to make at home and fun for everyone to eat. I just love these when they are warm & just out of the oven. I can't believe how many of these were gone, even before it hit the dining table. Of course, my son & I reminded ourselves that we had to save some for Santa. Boy, am I glad that Santa is not like the Hindu gods & goddesses & doesn't mind having pre-tasted cookies ;o)

Makes about 27 Delicious Cookies

Ingredients:

2 oz Milk Chocolate chips

1/4 cup Butter, Softened

1/4 cup Shortening

3/4 cup packed Brown Sugar

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1 Tsp Vanilla

1 1/4 cups all-purpose flour

3 oz (60% Cocoa) Dark Chocolate, coarsely chopped

3 oz Semi-Sweet Chocolate chips

Special Equipment's required:
An electric mixer

Irresistible Hot Cocoa/Chocolate

How to make an Irresistible Hot Cocoa in 3 minutes

                 

         There's something about hot chocolate - A well made hot chocolate can brighten your day & bring a smile on your face, even when the skies are gray with sub zero temperatures and the only flowers are the icicles on the eaves and the beads on each twig. There's nothing better than sipping on a mug of piping hot cocoa with X'mas songs in the background & watching a snow covered territory; all from the comfort of staying warm indoors; at least for me.

         Most of us just use the ready mix to make Hot Cocoa; i did too, until i tried this recipe. Now i don't think I'll ever go back to the store-bought mix again. If you like the convenience of the mix, you can store all the dry ingredients in a jar & just add milk & Vanilla, when you are ready to serve. The store bought mix has a lot besides Sugar & Cocoa - artificial flavors, preservatives, colors & what not. Plus, when you make your own; you can control the sweetness as well as the amount of chocolate (X 2) that goes in it. Plain hot cocoa is something in itself, but with whipped cream & chocolate shavings on top, imagine the smooth & creamy deliciousness in your mouth & you will want one right away :) You can even drop a square of your favorite chocolate into it.

Ingredients for 1 serving:

2 Tbsp Sugar

3 Tsp Cocoa powder (Go for the best)

Dash of Salt

1 Cup of Milk

1/4 Tsp Vanilla extract
Unsweetened Whipped Cream
Grated Chocolate/Chocolate shavings
Few Marshmallows (optional)

Kariveppillai Podi / Spiced Curry leaf Powder

How to make Kariveppillai Podi/Spiced Curry Leaf Powder

          The name itself, takes me back to the days when we would get requests from the kitchen for fresh Curry leaves.  We had a tree in the backyard, that was two stories high, so we would go to the roof of the building to lean over & grab a few tender Curry leaves for cooking. Although  they're an essential component of South Indian cooking; they add a subtle aroma and complexity to simple dishes. Most of the time, the Curry leaves are promptly picked out of the plate & discarded. Is it because, we are not aware of it's nutritional benefits? These dark green leaves are believed to possess anti-diabetic properties amongst numerous others health benefits.

           This recipe is one attempt at preventing the disregard that we have for  the humble Curry Leaf. Ever have lot of curry leaves around & wonder what to do with them? Try this recipe and serve it with hot rice with a drizzle of sesame oil/ghee; it also tastes delicious sprinkled on curd rice. Some even like it with Idli's & Dosa's too. I'm sending this delicious recipe from Meenakshi Ammal's book to this week's CCChallenge.

Ingredients:

Curry Leaves - 2 Cups

4 Dry Red Chillies
1/2 Tbsp Black Peppercorns 

1.5 Tbsp Urad Dal

Marble sized, seedless Tamarind 

A pinch of Asafoetida

1 Tsp Sesame oil

Salt - 1 to 1.5 Tsp as preferred