Wednesday, September 22, 2010

Rava Laddu

Rava or Semolina Laddu is a common after meals sweets in south & western India.Its quite common in Tamil Nadu and Maharashtra and is associated with Janmashtami celebrations.
This is supposedly a low calorie dish though its difficult to ascertain how any sweet can be low on cal.

Here is my recipe..

Prep Time : - 3 - 4 mins & Cooking time - 10 - 15 mins

Rava or Semolina flour  - 2 cups
Grated Coconut - 1 cup
Butter - 1 tbsp
Milk - 1 cup
Sugar - 1/2 cup - 1 cup ( depending on how much of a sweet tooth u are)
Cardomom powder - 1 tsp
Cashews and raisins - 1 tsp each

Heat the butter in a kadai and add the cashews & raisins. Add the rava flour and stir it well for about 5 mins. Add the grated coconut and keep stirring it well till the moisture in the coconut drains off. Meanwhile heat milk. Once milk has boiled, add sugar to the milk and stir well. When the coconut and rava starts to change color ( a  light off white color) add the milk and cardomom powder. If requried vanilla essence can also be added for an additional flavor. Mix well , so that there is a thick consistency to the dough. Let it cool for about 2- 3 mins and start making small round laddy with your hands. Try and insert one raisin / cashew nut into each laddu.

This can be stored in the refrigerator for about 1 week.

Monday, September 20, 2010

Aloo Poshto

Aloo Poshto is a bengali everyday dish.. Poshto or Poppy Seeds or Khus- Khus as it is known in certain parts of the country originates from Poppy flowers..well it does have a connection to Opium which is secreted from the same flowers, but dont worry Aloo Poshto is definetly not a sedative but a delight it is...
Interstingly these seeds are protien rich and used as a thickening agent in both Indian and Jewish cooking. It is also a a prevalent spice in Greek cooking and used in baking too.
The recipe listed here is a slightly modified Poshto recipe..

Aloo ( Potatoes) - 3 / 4 medium sized
Poppy Seeds - 3- 4 tbsp
Green Chillies - 6 no:s
Ginger Paste - 1 tbsp
Shallots - 6 - 7 no:s
Fennel Seeds - 1 tsp

Salt  - as per taste
Turmeric - 1 tsp Optional.
Oil - 1 tbsp (  Mustard oil preffered)
Coriander Leaves - For Garnishing

Sunday, September 12, 2010

Kerala Parotta

For a long time I have been wanting to make Kerala Parotta of KP as it is popularily known in most of the Bangalore restaurants. I always thought it was a very difficult recipe and completely dipped in oil but was surprised to see that it was not the case.
KP's can be quite a novelty especially while having guests. Though it does take some time to prepare,some bit of early preparation can be done.
This recipe was off the internet and is the easier way to make KP's ( unlike the original Thattu Kada recipe's)...


Maida ( all purpose flour ) - 2 cups ( for about 4- 5 KP's)
Hot Water - as required to make dough ( about 3/4 cup)
Salt to taste

Oil - 2 tsp

Preparation Time - 1 hour

Make the flour by kneading the maida, water & salt well. It would become a very smooth white dough. It is quite difficult to make maida dough as the whole thing can get sticky if there is excess water. So add water slowly, till it is just right and smooth.
If this needs to be stored, then cover with a muslin cloth ( the dough should retain its moisture) and not become dry.
Seperate the dough into tennis ball sized balls.
Roll the dough using a rolling pin ( similar to making roti's). This needs to be done on a flat surface,like the kitchen table. Spread a little oil on the flat surface before rolling. Shape is not a problem here, it cab be rolled horizontaly, vertically, diagnonally or just about in any direction. The key is to make it as thin as possible. Even if the dough tears in certain areas, it is still pardonable.
Now using both hands pleat the rolled dough. Similar to the way saris's are done. About an inch width would be good enough. (Pleat - From any one direction fold the rolled dough back & forth across the length). At the end there would be one single length wise folded dough.
Roll this in a concentric fashion.  Even at this stage it can be stored ( covered with a muslin cloth).

Take the concentric dough and flatten using a rolling pin ( do not make it very thin, leave it thick). Use oil to flatten if required.

On a thava, heat it and turn sides. Add oil if requierd. The Kerala Paratta's are ready now.

Once about 4 or 5 KP's are made, keep them on a flat surface.Now try clapping with KP's in between. This helps in seperating the layers. This needs to be done with the KP's are hot so be careful with your hands.

It can be served with thick gravy curries..