Friday, 21 August 2015

Masala Pulao for Recipe ReDux

It's Recipe ReDux time!! This month's theme is a very interesting one!
 

Back to the Dinner Table

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

Choosing a dish that goes with this theme was very easy!

Now that Lil Dude has started school, his lunch box needs extra consideration.He eats less and I have to make sure he gets all the good stuff in with what ever he like!! Lil Angel on the other hand has crossed this stage and is quite content with what I pack for her.

Lil Dude does not prefer rice dishes in his box. He prefers Roti and does not mind having it for every meal ,everyday!!Some how I find that monotonous and once in a while pack up some rice dish in the flavors and colors that will interest him.

This is one such dish that the lil one does not mind eating,even if packed in the lunch box!!


At first I tried this dish at home for dinner and when I found the kids digging into it without any complaints , I moved it over to the lunch box.By now you would have guessed that the dinner is the time I introduce new dishes for the kids so that I can be sure that they finish off their lunch box when the same dish is repeated on a later date.


Hubby to prefers such kind of one pot meals and like to have it along with dinner[which is the one meal he eats in peace] in addition to the regular South Indian dishes.

I add veggies and legumes and a bit of masala to brighten the dish up and served with some crispies and raita[yogurt dip].All these together makes it a meal worth trying.

This is becoming a sort of family favorite and I find it very easy to prepare as the steps are quite simple and there are no fancy ingredients required to make this dish/

So this dish is a big win-win!!!



I used:

Rice- 1 cup
Nigella seeds- 1/2 teapoon
Onion-1,sliced
Garlic- 2 pods, chopped
Carrot grated- 1, small
Capsicum chopped- 1/4 cup[I used colored capsicum / bell peppers]
Boiled Kaala channa - a handful
Boiled corn- a handful
Kitchen king masala- 1 teaspoon
Turmeric powder- a large pinch
Salt to taste
Oil - 1 teaspoon

Cook rice as you would normally do but take care to see that the grains are separate. Keep aside.

Heat a pan with oil and add nigella seeds.Saute onion and garlic.Add grated carrot, chopped capsicum,boiled kala channa and corn.



Add kitchen magic masala, salt and turmeric powder


Sprinkle a little water if the mixture is too dry.Put in the rice[add 3/4 the quantity,mix well and add more rice as needed]. Simmer the contents of the pan for a few minutes for the flavors to blend.


I served this for dinner  with cucumber raita and homemade rice crisps on the side.



Thursday, 20 August 2015

Eggless Fingermillet Chocolate Bundts With Sprinkles | #Bundtbakers

'Best cake ever'! This was the reaction from my Lil Angel as soon as she polished off half the cake.Lil Dude on the other hand was more keen on finishing off his share and ask for more!Do I need to add how good these bundts were!!


The theme - Spirnkle Bundts was chosen by Terri of Love and Confections.A fun filled colorful theme!!


I could have made it even more colorful but somehow my plans went haywire and I ended up doing what I did!!

With a full knowledge of how cakes and other bakes tend to disappear, I wanted to add a dose of health while trying to keep the context intact.

So this cake has whole wheat flour, finger millet/Ragi as it is know around here. To add to the fun factor, I added cocoa powder so that the kids will assume its chocolate and there will be no complaints and since I ran out of brown sugar, I used the regular sugar. I am still wishing I added brown sugar in this recipe.

Anyway, this cake came out so well that the mini bundts were gone even before the large bundt was out of the oven.The kids could hardly wait for me to click and I didn't have the mind to make them wait for too long. So gave them a few first and started clicking with what was left and after the photo shoot, passed on the plate to the kids.

I had a small doubt if the cake would be dense but it was not so. But it was not too light and airy. It was kids approved so I can tell you that the texture and taste was good!!!

Now on to the recipe.

Adapted from Padhus Kitchen

Dry ingredients :
Whole wheat flour- 1 cup
Ragi flour / Finger millet flour- 1/2 cup
Sugar- 3/4 cup
Baking soda -3/4 teaspoon
Salt a large pinch
Cocoa powder- 2 tablespoons

Wet ingredients

Thick Yogurt - 3/4 cup
Milk-1/4 cup[+ a little more of needed.See notes below]
Sunflower oil -1/4 cup
Vanilla essence- 1 teaspoon

Star ingredient :

Sprinkles - 1/4 cup or as much as you like :)

Sift together whole wheat flour, finger millet flour,cocoa powder,  baking soda, salt. Keep aside.


Take milk, yogurt in a bowl and add sugar and vanilla essence. Still till the sugar dissolves.


Add the sifted mixture to the wet ingredients mixture in small batches and mix gently to combine. Take care not to over mix. Add the sprinkles of your choice and mix once more ,gently.

Pour into prepared bundt trays and tap gently on the counter top. Place in a pre heated oven and bake at 180 degree C for 15 minutes[small bundts] and 40 minutes for the large bundt.

 .
Once the cake is done, remove from oven and place on the counter top. When it cools a bit, invert it gently and place it on a wire rack to cool completely.




Drizzle / pour your favorite chocolate sauce over the bundts after they are fully cooled and decorate with your choice of sprinkles....


Time to enjoy a slice with a cup of coffee....


Note:

  • All purpose flour can be used instead of wheat flour.
  • If the mixture is too thick ,add a little more cold milk to the mixture. 
  • Brown sugar can be used instead of regular sugar.
  • Instead of sprinkles, dry fruits / nuts can be used.

Here are this month's "Sprinkles" Bundts:

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Bon Appetit...




Tuesday, 18 August 2015

Recipes with Mushroom

Mushrooms are very much a favorite with all of us at home.Mushrooms have been used as food and medicine since a long time.

There are several types of mushrooms and before cooking with them it is essentially important to ensure that belongs to the edible variety!


The photo above is one that is seen often in my garden after a shower. Not really sure if they are edible.They grow to the size of a dinner plate!!If you see such mushrooms, be sure to check if they can be used safely and then use them.


Here are some interesting facts on these fungi...
  • Mushrooms are good source of Vitamin B
  • Rich source of minerals like Selenium,Copper, Potassium etc.
  • Since it has Selenium and Ergotheoneine ,mushrooms are said to protect the body cells from damage.
  • Make a great addition to a gluten free diet platter
  • Good source of Vitamin D
  • Potassium present in mushroom improves heart health
  • It is low in calories as well as in fat and Sodium


 I include them in everything from soups to main dishes. Here is a small but tasty collection of recipes using mushrooms...