Microwave Eggless Carrot Cup Cake

For the 3rd day of Sangeetha's blog immediately bookmarked it.Since it is an egg less I tried it the next week and it came out very delicious and perfect.This cake has become favorite for my son.
One day when he asked for this cake I had only 2tbs of all purpose flour only so instead of making it in a mug I made it in a small ramekin bowl.The output was a cute and small sized cake which is perfect for single serving,since then I started making it in the ramekin bowl.Here is the recipe.......

Ingredients

Ingredient	Quantity
All purpose flour/maida	6tbs
Sugar	3tbs
Carrot(grated)	3tbs
Olive oil	2tbs
Buttermilk	6tbs(chilled)
Baking soda	1/4tsp
Salt	a pinch
Vanilla	1/8tsp
Cinnamon powder	a pinch
Cashews or walnuts	1tsp(finely chopped)

Method

•  Mix the flour,salt,baking powder,cinnamon powder and set it aside.
• In a bowl take chilled buttermilk,sugar,vanilla and grated carrot,mix it with a spoon.
• Add the dry ingredients to this and mix it well,pour it in greased ramekin bowls.Sprinkle the chopped nuts and microwave each bowl in a microwave high for 2-21/2 minutes.
• Carrot cup cake is ready.

• Drizzle it with chocolate syrup or vanilla ice cream.

Enjoy......................................................................................

• The above measurements is for 2 servings with the ramekin bowl and one serving for the coffee mug.

Sumber http://www.naliniscooking.com

Carrot Chutney

Whenever I feel bored with coconut chutney,garlic chutney or kara chutney with idly or my next option would be either carrot chutney or coriander chutney.
Carrot chutney goes very well with idly,dosai even with Adai.This chutney can be made in two versions,one with the coconut and the other with shallots and tomato.
Today I am sharing the recipe with the coconut,here goes the recipe.............  

Ingredients

Ingredient	Quantity
Carrot(grated)	1cup
Coconut	1/4cup
Shallots	4nos.
Green chilly	7-8nos.
Urad dhal	1tbs
Tamarind	1 inch piece
Salt	to taste
Oil	2tsp

For tempering

Ingredient	Quantity
Mustard seeds	1/2tsp
Urad dhal	1tsp
Asafoetida/perungayam	a pinch
Curry leaves	1 sprig
Oil	1tsp

Method 

• Heat the pan with 1/2 tsp of oil,fry the urad dhal and remove it.In the same pan add the remaining oil and fry the green chillies,then goes in shallots and grated carrot.Saute it till the raw smell goes away and finally add the coconut and fry it for a minute.Switch off the flame and leave it to cool down.Once its get cooled down grind it along with tamarind and salt.
• For the tempering heat a pan with the oil and splutter the mustard seeds and urad dhal.Then add the asafoetida and curry leaves,add the tempering to the chutney and mix it well.
• Quick Carrot chutney is ready.
• Serve with idly or dosa.

Enjoy...............................................................

• The amount of green chillies can be increased if the carrot is slightly sweet.
• Instead of shallots 1/2 onion can be used.

Check out my fellow bloggers participating in Blogging Marathon#23.

Sumber http://www.naliniscooking.com

Carrot Halwa/Gajar Ka Halwa

Today's recipe is an exotic and colorful halwa made with carrots for the blogging marathon #23 and the theme I chose is carrot in different ways.
When  I selected theme wanted to make carrot cake but due to so many personal works couldn't do the baking.So ended up in making carrot halwa.Now on to the recipe...........

Ingredients

Ingredient	Quantity
Carrot(grated)	31/2-4cups
Milk	21/2cups
Sugar	3/4-1cup
Ghee	3tbs
Cashews/mudiriparuppu	10nos.
Almonds/badam	6nos.
Cardamom powder/ellakai podi	1/2tsp

Method 

                      Grate the carrot in a grater,in a pan heat 1/2tsp of ghee and roast the cashews and almond and keep it aside.In the same pan add 1tbs of ghee and saute the carrot till tender. Now add the milk.

Now add the milk,cook it in a medium flame and stir it continuously till the milk gets evaporated.

Once the mixture becomes thick add the sugar and mix it well.Add the ghee and cook it till it leaves the sides of the pan.

Finally add the cardamom powder and fried cashews,almonds.mix it well.

Carrot Halwa is ready.

 Enjoy....................................

• Saffron can be added for extra flavor.
• Instead of regular milk evaporated milk can be used and unsweetened can be added for rich taste.
• Tastes better when it is warm and enjoy it with a scoop of vanilla ice cream.

Check out my fellow bloggers participating in Blogging Marathon#23.
Sumber http://www.naliniscooking.com

Kodubale/Kodbale/Savory Crunchy Rice Rings - Indian Cooking Challenge-November

For this month of ICC Srivalli chose,popular Karanataka special crunchy snack Kodubale.She has given  two recipes to make this snack,one is from Veggie Platter of Suma and another one from The Yum Blog of Lata.I followed the Lata's recipe with the rice flour and all purpose flour,wheat flour.Since the recipe has dry coconut,the kodubale is so flavorful and tastes it is made with coconut oil.Now off to the recipe..................  

Ingredients

Ingredient	Quantity
Rice flour	1cup
Wheat flour	1/4cup
Maida/All purpose flour	1/4cup
Roasted gram dhal/pottukadalai	1/4cup
Dry coconut/koparai	1/4cup
Ghee/nei	1tbs
Red chilly powder	1tsp
Asafoetida	1/8tsp
Salt	to taste
Oil	for frying

Method

Grind the roasted gram dhal and dry coconut to a fine powder and keep it aside. Dry roast the all purpose flour and wheat flour in a medium flame till a nice aroma comes out.In a bowl put all the flour,powdered dhal,red chilly powder,asafoetida,salt and ghee,mix it well.

Add water and make a soft dough.Now take a small gooseberry sized ball and roll into a thin rope on a flat board.Join the edges and make a ring.

Keep the rings on a plate,fry 5-6 rings at a time it in the oil in a medium flame till the the sizzling sound ceases.Drain it on a kitchen paper.

Store it on a air tight container.

 Enjoy.....................................

• The rings may not be crispy when it is hot,upon cooling it will be crispy. 
• Do not keep the made rings for a long time otherwise it will crack. 
• Fry it in a medium flame to get a nice color and crispy Kodubale. 
• The thickness should be a pencil thick,if it is too thick it may not be crispy.

Sumber http://www.naliniscooking.com

Fish(Thilapia) Fry/Meen Varuval

When I was going through my labels,noticed that I haven't posted any fish recipes so far.As I am allergic to sea foods are rare in my house.But  both hubby dear and my son likes fish kulambhu and fry a lot.To satisfy their taste buds an easy to make preparation is the fish fry with fillets which doesn't need much of cleaning and no bones in it.Fish fry with the fillets is not only easy for cleaning,kids can also enjoy it without the bones.This recipe can be followed for the fish fry with other varieties of fish also.Now on to the recipe.........

Ingredients

Ingredient	Quantity
Fish fillets(thilapia or salmon)	3 pieces
Red chilly powder/milagai podi	2tsp
Turmeric powder/manjal podi	1/2tsp
Coriander powder/dhania podi	1tsp
Thick tamarind/puli paste	1tsp
Fennel seeds/sombhu	11/2tsp
Garlic/poondu	3 cloves
Curry leaves/karivepillai	1sprig(optional)
Corn flour or rice flour	2tbs
Oil	3-4tbs
Salt	1tsp

Method 

                        Rub the salt and turmeric powder on the fillet and wash it for couple of times and cut it to a desired size,keep aside.In a mortar pound the fennel seeds and garlic to a coarse paste.
Take the coarse paste,red chilly powder,coriander powder,turmeric powder,tamarind paste,curry leaves,salt  and in a plate,mix it well.Add the paste to the fish,mix it well to coat evenly and keep in the refrigerator for an hour.Then add the corn flour and mix it well.

Keep a wide mouth pan on the stove top and heat a tbs of oil.Once the oil becomes hot fry 4-5 pieces in a medium flame,flip it carefully.

Cook till both sides get cooked and crisp.Drain it on a paper towel.

Serve it as an appetizer or with rice and rasam.

Enjoy..........................

• Instead of corn flour rice flour can be used for binding.
• It can be deep fried in the oil also instead of shallow frying.
• Tamarind paste can be substituted with lemon juice but originally tamarind paste is used.

Sumber http://www.naliniscooking.com

Panasa Thonnalu-A traditional Andhra Sweet

Panasa Thonnalu is a traditional Andhra  festive sweet which is in a jackfruit bulb shape.Panasa thonalu means jackfruit bulb in Telugu and in some places it is called as Flower Kaja
This is a very simple and easy to make sweet in which a poori is made out of the dough,cut and shaped into a jackfruit bulb.Then it is deep fried in the oil and dipped in the sugar syrup.
I had this sweet very first time in one of my friends palace and her mom made this delicacy.It was so delicious and liked the shape of the sweet which is very new to me.
When I made this sweet for first time something went wrong with the sugar syrup consistency and used little amount of ghee,it was not crispy.I tried couple of times after my first trial and it came out perfect.Here goes the recipe ................

Ingredients

Ingredient	Quantity
Maida/All purpose flour	11/2cup
Ghee/nei	3tbs
Salt	1/8tsp
Sugar	11/2cups
Cardamom powder/ellakai	1/2tsp(optional)
Oil	for frying

Method

                           Take maida in a bowl,to this add the salt and ghee.Mix it with the fingers till it becomes crumbly.Gradually add water to this and a make a firm dough and keep it aside.

Meanwhile mix the sugar with 1/2cup of water and cook it in a medium flame till it reaches single thread consistency and set it aside.Divide the dough into small ball(size of gooseberry) and roll into a thin poori.Now with a sharp knife into strips leaving both sides intact (as shown in the picture).

Gently roll the poori from one edge and twist the sides and keep it on a plate.Heat the oil in a medium flame and fry 3-4 pieces in the oil it becomes crisp and golden color.

Remove it from the oil and drain it on a paper towel.Once it becomes cool down drop it in the sugar syrup and keep it on a plate to get the crystallizes.

Store it in an air tight container.

Enjoy....................................

• Roll the poori as thin as possible to get a crispy panasa thonnalu.
• Do not keep the shaped panasa thonnalu for a long time as it tends to stick and it doesnot hold the shape.
• After dropping the oil the size will expand so be fry only 3 or 4 pieces at a time.
• If the sugar consistency becomes thick after cooling add a tbs of water and heat it again.
• Instead of dropping it in the sugar syrup powdered sugar can be sprinkled as soon as take out from the oil.
• After dipping it in the sugar syrup arrange it on a plate in a single layer,do not stack it otherwise it will stick to each other.

Sumber http://www.naliniscooking.com