Tuesday, January 20, 2009

Dal vada

Chana dal, 2 cups
green chillies, 8-12
coconut, 1/2 cup of fine pieces
ginger, finely grated
cilantro leaves 10 stems, finely chopped
onions 1 small

Soak chana dal for 2-3 hrs.
Grind coarsely with green chillies and ginger. Add finely chopped onions,cilantro and coconut pieces. Deep fry in medium hot oil and fry till the vada's are completely cooked and crisp.


8 ounces mascarpone cheese
1/4 cup sugar
1 tsp Dark rum

8 oz heavy cream
1/3 cup sugar
2 tsp vanilla

1/2 cup of espresso
1 cup skim milk
2 tbsp sugar

1 1/2 packages of Italian style lady fingers
6 oz bittersweet chocolate
6 oz milk chocolate

Allow the mascarpone to come to room temperature. Beat the rum and 1/4 cup of sugar into the mascarpone until it is smooth. Set it aside.

Beat the cream, 1/3 cup of sugar, and 2 tsp vanilla into a bowl and mix with a whisk on high until soft peaks have formed. Set it aside.

Combined the hot espresso and the 2 tablespoons of sugar and stir until the sugar dissolves. Add the skim milk and stir. Set aside.

Grate the two types of chocolate using a food processor or a grater. Keep them separate.
Fold the mascarpone and whipped cream into each other (gently).

Dip a ladyfinger into the coffee mixture, and remove it and place it into a 9″ x 9″ pan. Repeat this until the bottom of the pan is lined with soaked ladyfingers.
Layer on half of the mascarpone/whipped cream combo, smooth it out with an offset spatula. Sprinkle the bittersweet chocolate.
Add another layer of the soaked ladyfingers, the rest of the mascarpone/ whipped cream combo, and finally the grated milk chocolate. Wrap well with saran wrap and refrigerate several hours or even better, overnight.

Serves 9 - 12 depending on the size of the serving.

Thursday, January 15, 2009

Kaarathe talasani

Talasani's usually are vegetable dishes that are seasoned with garlic and red chillies and saute'd till cooked without adding any liquid in it.
Other vegetables prepared similar way are
* Karathe (bitter gourd)
* vaingan ani masinga sang (brinjal and drumsticks)
* vali ani bikkand (malabar spinach and jackfruit seeds).

bitter gourd , 3 medium sized
onions, 3 medium, sliced thin
mustard seeds 1 tsp
red chillie powder 1/2 tsp
jaggery 2 tbsp,
green chillies 3-5 slit
tamarind pulp 2 tbsp
oil 2 tbsp

Make thin slices of kaarathe/bittergourd. Add salt leave aside for 30 minutes. Squeeze out the liquid as much as possible to remove the bitterness.

Heat a kadai add oil season with mustard seeds,sliced onions, green chillies, saute for a few minutes. Add sliced bitter gourd and stir fry for a few minutes till the gourd gets a little crispy. Add red chilli powder,tamarind pulp, salt, jaggery and mix well. Cover and cook for 5 minutes.Serve hot with rice and daalithoy.

Masala Dosa bhaji + and chutney

Rice- 2 cups
Urad Dal- 1/2 cup
chana dal 1/2 cup
Fenugreek seeds- 1tsp
poha 1 cup

Soak all the ingredients separately overnight
Allow the batter to ferment in a warm place for 8 to 10 hours. Add the salt to the batter after it has fermented.

Potatoes 4 large, Boiled and peeled
Onion 2 Large, thinly sliced
Green Chilies 8-10, finely chopped
Curry leaves- 6 to 8
Ginger 1 inch piece, finely chopped
Coriander 15 stems, finely chopped
Mustard seeds 1/2 Tsp
Urad Dal 1/2 Tsp
Channa Dal 1 1/2 Tsp
Turmeric 1/2 Tsp
Oil 3 Tbsp

Heat oil in a kadai, add the mustard seed, after they splutter, add the urad dal,channa dal and allow to turn slightly brown. Add the green chilies, ginger, curry leaves, onions, and saute till onions become transparent, then add turmeric powder, mashed potatoes and salt well and. Turn off the heat. Garnish with the fresh coriander leaves.


Red chillies 15-20
onion 1small
garlic 10 cloves
coconut 1 cup
coriander seeds 1/2 tsp

Grind dry without adding any liquid. Smear it on the inside of the dosa while the dosa is still roasting in the pan.

coriander chutney
1 bunch coriander leaves
8 green chillies
coconut 1/2 cup
Grind the ingredients into a fine paste with as little water required for grinding.


Friday, January 2, 2009

Anjeer Ice cream

15 dried figs
3 cups heavy whipping cream
4 tbsp honey
1/4 cup confectioner's sugar
1 can(14 oz) evaporated milk
3 tbsp condensed milk
1 tbsp vanilla essence
chopped nuts for garnish

Chop dried figs, soak them in warm water to plump up(figs here were soaked overnight in the refrigerator).Pulverize to a coarse pulp.

Beat chilled whipping cream to soft peaks. Add evaporated milk and confectioner's sugar and fold the milk into the cream gently making sure to not deflate the whipped cream. Add honey, vanilla essence, chopped nuts and the fig pieces( drained,without the water).
Churn in the ice cream maker as per instructions or follow the steps below to achieve crystal free ice cream.
Set in a bowl and freeze it for a little more than an hour.Remove from freezer stir until it becomes smooth and creamy breaking the ice crystals, if formed. Now set it to freeze again 6-8 hours, or until the ice cream is set.

Remove few mins before ready to serve, scoop out the ice cream into individual bowls and serve with sliced figs or set it in molds like I did.