December 19, 2011

Urad Dal Vada, and a heaven to bliss | Uddina Vade or Ulundu Vada | Black gram fritters along with Sambhar

Circa 1976 : My parents had taken me (a young toddler - no no, I am not gonna reveal my age here:-)) to Talakaveri in Coorg (Karnataka,India) : A holy place where the river Kaveri is said to have its origin. After finishing the pooja in the early hours of the morning, my parents are said to have taken me to a nearby restaurant for breakfast. While me being the fussy types, I supposedly (remember this is an anecdote that was repeatedly regaled over many years) rejected whatever was offered to me by dad - idli / upma / dosa etc. Finally the waiter at the hotel is to have got me a plate of piping hot vadas with sambhar, and lo behold ! Yours truly polished off the Urad Dal Vada in no time, much to my parent's amusement. 
Since then (and all the while I was at Bangalore), there was no asking me if I wanted to eat Vada-Sambhar at any Darshini (self service restaurant) we frequented. So when my daughter did the same last week, and asked if I could make the 'hotel-type' Vada Sambhar at home, I was delighted that the right genes were in place, and couldnt wait to make it for our Sunday breakfast, and made it again on Monday for her school Lunchbox ! I shall post a detailed recipe for homemade 'hotel-type' sambhar soon, but this is the recipe for piping hot Vadas (Uddina Vade aka Ulutham Vadas). This goes to Blogging MarathonCooking Challenge – Tamilnadu by Vidhya along with Radhika's Winter Carnival. Also to Kiran who is hosting this month's edition of MLLA and to Vardhini’s Sinful Delights
     These Vadas can be made ahead for the Thayirvadai as well. They are scrumptiously tempting, and dont be surprised if you find a couple of fried vadas missing from the lot you made, even before they end up on the dining table:-)

Prep time : 1 hour (soaking) + 15 mins grinding time. Frying time : 10 mins. 
Makes: Approx 10-12 Vadas

Ingredients:
Urad Dal / split black gram - 1 cup
Raw Rice - 1 TBSP
Salt - to taste
Oil - to deep fry - approx 2 cups
Addons to batter:
Chopped coconuts, curry leaves, pepper corns (1 tsp), grated ginger, green Chillies

Method:
1) Soak Urad dal with the rice in minimal water for 1 hour max.
2) Drain the water and retain.
3) In a mixie / Idli ginder, grind the Urad dal / rice mix to a smooth batter (approx 15 mins). Use minimal water (from the soaking)
4) Transfer the batter to a bowl. Add the ingredients from the 'addons' list. Mix well. Add salt to taste.
5) Heat the oil to smoking point. Then lower to medium-high. 
6) With slightly wet fingers, take a portion of the ground dal, and flatten it on an oiled surface (use plastic covers / ziploc). Make an indentation in the middle and slowly slide to the hot oil.
7) Repeat with the remaining dough, and fry in batches of 3 -4 at a time. When golden brown, transfer to a bowl lined with paper towels.
Serve hot with Chutney and Sambhar. I served with Apple Chutney and Sambhar and we all loved it a lot:-)



December 18, 2011

Rava Vangibhath | Semolina and Veggie Savoury pudding

If you are from Karnataka, chances are you have definitely eaten Rava Vangibhath. A very popular lunch box item, this is similar to Upma and Vangibhath in some way, but the coming of the Sooji / Semolina (Rava) and also the aromatic spices and veggies is very comforting. I serve this with plain curd and papad and its very very filling. This is also one way you can get your kiddos to eat veggies as you play around with the ingredients too ! Adding of cashewnuts to this is purely optional, but does add a punch and a crunch while you munch it (hey ! that rhymed!:):)) This healthy lunch is off to Blogging Marathon Day 3 under Lunchbox Ideas. Check my fellow marathoners here.
Prep time : 15 mins. Cooking time : 10 mins. Serves : 2
Ingredients:

  • Fine Rava / Bombay Rava  - 1 1/2 cups
  • Oil - 4 TBSP
  • Onions chopped-  1 large
  • Tomato - 1 large - chopped
  • Veggies chopped - 1 cup ( I used cauliflower, carrots, beans, peas)
  • Capsicum - 1 chopped
  • Green chillies - 2 or 3
  • Vangibhath powder - 2 tsp (See the recipe for Vangibhath for the spice powder mix)
  • Salt - to taste
  • Tempering ; Mustard powder, urad dal (1 tsp), curry leaves
  • Coriander leaves & Lemon juice, roasted cashews(opt.) - to garnish
  • Asafoetida / Hing - a generous pinch
  • Turmeric - a dash
  • Hot water - 3.25 cups

Method:
1) In a deep bottomed pan, add half the oil. Prepare the tempering with mustard seeds, curry leaves, urad dal, green chillies. When the dal slightly browns, add the asafoetida, turmeric and the sooji (semolina) immediately.  Fry till the rava / semolina turns warm and emanates a nice aroma- take care not to burn it though. Transfer t a plate and cool
2) In the same pan again, heat the remaining oil. Once hot, add the onions, tomatoes and requiste salt. Saute till the onions brown and the tomatoes turn mushy. Now add the chopped capsicum (bell pepper) and the chopped veggies and the Vangibhath powder. Saute again. Add 3 cups of boiling water and cook covered for 6 - 8 mins till the veggies are cooked. Tip : I blanch the veggies for 10 mins in a microwave and add them thereby saving precious fuel and time.
3) Once the veggies are cooked, slowly add the roasted semolina in a steady stream and mix vigorously into the boiling water- veggie mixture. Add 1/4 cup more boiling water and a TBSP of oil at this stage and mix well. Cover immediately and cook for 8 mins till the sooji is cooked on medium flame.
4) Switch off the flame. Garnish with coriander leaves , roasted cashews and lemon juice and serve immediately with curd. If packing for the lunchbox, add 1 tsp of ghee to the Vangibhath to prevent drying out.

December 17, 2011

Carrot Corn Cheese Burger

Day 2 of Blogging Marathon under Lunchbox Ideas brings me to another item that I make for kiddo - Carrot Corn Cheese Burger. She loves this  both as a snack as well as for lunch, and is packed with nutrients as its a home made patty with corn and cheese - now which child could resist that. This is a quick lunch option for those on the go too - hubby usually carries this on rushed mornings when I am unable to prepare breakfast, and wrapped in cling wrap, its a healthy option too to munch for lunch along with a milk shake or anything else. For kiddo, I send this along with some Masti Chaas (spiced buttermilk) and it keeps her healthy and full till the time she returns home. .. you may play around with the ingredients and suit the spice according to taste. I have used child-friendly ingredients, but do feel free to add a spoonful of non-messy green chutney for adults @ home. I generally avoid adding chutney to burgers as they get extremely soggy while at lunchtime. This goes to Day 2 of BM and my own event - Global Food FestRadhika's Winter CarnivalValli’s Snacks Mela &  Radhika's Winter Carnival ,Veena’s Kids Delight - Colourful Palette, event by Valli.
Check out the other Marathoners here. Now lets get to the recipe
Prep time : 15 mins. Cook time : 10 mins. Makes : 2 burgers
Ingredients:

  • Burger buns - 2 (I used store bought, feel free to make your own)
  • Sweet American corn - 1/2 cup
  • Salt - to taste
  • Carrots - 1 medium
  • Cheese - 2 slices
  • Tomato ketchup - 1 no
  • Red Chilli powder - 1/2 tsp
  • Turmeric - a dash
  • Oil - 2 TBSP
  • Corn flour - 1 tsp
  • Butter - 1 tsp (melted)
  • Lettuce leaves - 1 or 2 (opt.)

Method:
1) Boil sweet corn & coarsely pulse it. Now add cornflour, salt, chilli, powder, tomato ketchup, turmeric to this.
2) Grate carrots very finely and add to the minced sweet corn. Mix well and make into equal sized patties.
3) Shallow fry in a non stick pan for 4 - 6 mins till slightly crisp on both sides
4) To assemble, halve the buns horizontally. butter the inside of the lower half. Add lettuce leaves (if using), Place the patty on top of this and cover the burger with the other half. Heat a tava and slightly heat it for 1 min before packing. That way, the burger stays fresh for a longer time.
5) Repeat with rest of the buns till you get 2 - 3 burgers going ! Bon Appetit :-)

December 16, 2011

How to make Kadhi Pakodi | Fried dumplings in curd Gravy | Step by step recipe

What’s not to like about Punjabi food ? Yes, the grease does get to you sometimes, but thats what winters are for – to be guilt free while munching on fried and other comfort food. And today’s dish – Kadhi Pakodi - is one of my personal favourites. I had this first at a friend’s place decades ago at Bangalore, and then Kadhi by itself was soo alien ! All I knew then that curd could be used was for raithas / Pachadis or Morkozhambu (Majjigehuili). But this dish served with Jeera Rice (recipe coming soon!) is the ultimate gateway to the heart of Delhi. Pakodhi (or deep fried fritters) are made of besan only. But I have added chopped radish greens to make them more nutritious. Somehow, after I used these greens as a stuffing for Moong Dal Masala buns, I have liked their crunchy bite and flavour and regularly buy them from my green grocer (actually it comes free with the radishes !! he he !! i use the radish to make sambhar / raitha and the leaves as stuffing etc.) To cut a long story short, this is one dish that is a total crowd pleaser, all the while introducing some of them to the nuances of Delhi cooking .. So, get ready to savour the recipe ! This goes to Day 1 of Blogging Marathon # 11 under "Lunchbox Series". I served this with plain Jeera Rice and Healthy Potato Roast and the combination was awesome - this also goes to husband's lunch box today, and it brought me great reviews :-) The way to a man's heart is surely through his tummy ...:)


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11
Prep time : 25 mins. Cook time : 20 mins. Serves : 2
Ingredients
(A)  Pakodi:
  • Besan / gram flour – ½ cup
  • Rice flour – a handful
  • Salt – to taste
  • Radish leaves – 1 cup (washed and chopped)
  • Ajwain / carom seeds – a pinch
  • Turmeric – a dash
  • Green chillies – 1 or 2 minced
  • Saunf / fennel – ½ tsp
  • Oil – to deep fry


(B) Kadhi:
  • Slightly sour buttermilk – 4 cups OR 2 cups curd / yoghurt
  • Salt – to taste
  • Besan / gram flour – 3 TBSP
  • Salt – to taste
  • Turmeric – a dash
  • Tempering:
  • Oil – 1 TBSP
  • Mustard seeds & curry leaves – little
  • Fenugreek seeds – ½ tsp
  • Bay leaf – 1 no.
  • Broken red chilly – 2 nos
  • Green chilly paste /minced gr. Chilly – ½ tsp
  • Asafoetida – a generous pinch


Method:


     (A)   For the pakodi :       
1)  Sieve both the flours. Add salt and 3 TBSP of hot oil and mix well (use a spatula). Now add ajwain, turmeric and other ingredients except the leaves. Mix well and slowly add water to make a dropping consistency like bhajia mix here. Now add the chopped leaves and mix well with your fingers for a fairly thick batter. Do not add water at this stage.
2)    Heat oil in a pan, slightly wet your fingers with water and take a tsp each of the batter and drop in the hot oil like you do for normal pakodas. Fry them till golden brown
3)      Drain on tissue towels and reserve. Warning:  you will be tempted to bite into these delightful crunchies, so give in to that temptation : its totally worth it. And as you savour them, you might also forget that you had to get the Kadhi going (which almost happened to me !! :-) Cool and reserve ! 

(B) Kadhi:
     1) In a large bowl, sieve besan with salt, red chilly powder.  Add 4 cups of butter milk, turmeric, adequate water (if required) and mix well. If using curds, first whisk them free of lumps. Add more water than buttermilk consistency and get the micture ready.
     2)In a deep bottomed pan, heat oil. Add the tempering ingredients one by one (be careful to keep this on low flame). Once the chillies turn slightly brown and the mustard stops spluttering, slowly add the buttermilk . yoghurt mixture into the pan along the sides of the pan (take care as any temperature difference between the yoghurt – if refrigerated – and the hot pan might cause some spurting). Mix vigorously.
     3)Cook on low flame without the lid on. Take care to see it doesn’t burn – stir frequently. Once the raw smell of the besan disappears , about 8 mins, its time to check for taste (salt / tart etc) and drop in the pakodis gently into the simmering kadhi. Garnish with coriander leaves if required. Simmer for next 3-4 minutes only. Serve immediately with plain  steamed rice or Jeera Rice & Healthy Potato Roast.

Note: 
     If you are planning to make the pakodis ahead of time, re-fry them once more in hot oil, drain and then dunk them in the kadhi before serving. Soggy and sad looking pakodis draw down the taste of the dish quite a bit
     You may add minced garlic and some more spice to pep up this dish even more. I don’t like the smell of garlic in my Kadhi and therefore didn’t use them
     Its advisable not to re-heat the Kadhi once made. Serve when hot. In case you do need to re-heat it, place the bowl in a vessel of boiling water and indirectly heat it for a while.  Else the curd would break (disintegrate) leaving a watery mess. I don’t know how Kadhi behaves while re-heated in a microwave, so do let me know if it does hold well.

December 15, 2011

Vermicilli Pal Payasam - a Guestpost by Sangee | Guestpost Series # 5

Sangee has been a good friend and I have been amazed by her repertoire of bakes recently ;-) I love browsing through her blog and was keen on having her to do a Guest post for me.. She not only agreed immediately, but also wrote me a thorough bio of herself along with a yummy Vermicilli Pal Payasam, that I wished to post this immediately.. Read on to know  more about Sangee, how she got to blogging, and also savour her yummy recipe.... Thank you Sangee for your wonderful guest post and a lip smacking dish!
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Hi friends, Hope you all doing great. I am also pretty good. I am so excited and happy to write my guest post for Kalyani of Sizzling Tastebuds. I am very thankful  to Kalyani for giving me this wonderful opportunity.  I came to know about Kalyani and her blog through her events only. I love her precised writings , healthy and delightful recipes and her photography too. But most of the time i am a slient reader :)


In this post i would like to share some more facts about me. I am a Homemaker and i did M.Sc.Botany(medicinal Plants) in Periyar University. I am a gold medalist, university first rank student. Interested in Drawing, Fabric Painting and of course cooking and now baking :) I started cooking from my higher secondary, and now i am well versed at all kind of Indian cooking. But still learning and recreating more new recipes through blogging. I should say that blogging has brightened my life..Daily, I try and recreate new recipes for my kids/ family. I love participating in all events, that too i wish to share a new recipe. This keeps myself away from more tension and unnecessary thoughts. 


As soon as i hear about an event, my mind start thinking about a new recipe for that event. And now started learning more about food photography too. Now i am keen on watching my blogger buddies' pictures, presentation and their writings too. I am developing myself to improvize my blog with new recipes, neat pictures etc.  I try my best with my friends' and family's support. Blogging had also introduced me lots of friends and people. There are are some friends with whom i am so close and maintainging good relationship beyond blogging.


Whenever i share my happy moments or sick news , my blogger buddies are there for me to wish and support. Yes, your few words are lot me. I love and enjoyed reading your sweet comments. My, dear friends never forget to support and encourage me. So for all my lovely freinds and Kalyani n her readers, here i am going to share my family favorite sweet  recipe, Vermicelli Paal Payasam. I make this paal paayasam for all festival and important days like birthdays, anniversary, some special happy moments :))and also like to offer this paal payasam to God as neivedyam too. As now the festive season, Christmas, New Year and Pongal are on its way and you all can enjoy your Festival with this Vermicelli Paal Payasam. I took this opportunity to wish you all a very Happy Christmas  and New year ahead. Now to the recipe...


Ingredients
  1. Milk    4 cups(i used low fat milk)
  2. Vermicelli   1/2 cup
  3. Sugar     1/2 cup
  4. Cardamom    4 pods(crushed)
  5. Saffron   2 strands or yellow color a small pinch
  6. Raisins    2 tbsp or to taste
  7. Cashewnuts    3 tbsp or to taste
  8. Ghee/oil    2 tsp
To dry roast and grind
  1. Cashew nuts    6 no.s
  2. Pistachio/Almonds     4 no.s ( i used pistachios)
Method
  • First dry roast cahsew and pista in a pan for a minute and then grind it to a fine coarse powder and keep aside.
  • Heat 1/2 tsp ghee/oil and roast 1/2 cup of vermicelli till golden brown and keep aside.
  • Add 4 cups of milk in a nonstick/heavy bottomed vessel, and bring to boil.
  • Once it starts boiling , add roasted vermicelli and stir well.Saffron or color powder can be added at this stage.
  • Allow to cook for 3-4 minutes, vermicelli should not get cooked completely 3/4th or little more is enough. If you cook vermicelli completely then your payasam will be sticky and turn to kanji.
  • After that add sugar and stir well , cook till sugar dissolves completely and raw smell leaves.
  • Then add cardamom powder mix and add ground nuts powder and stir well.
  • Again bring to boil in medium heat , once starts boiling then remove from the stove and keep aside.
  • Heat remaining tsp of ghee in a tempering pan and roast cashew nuts and raisins till golden brown and add it to the paal payasam.
  • That's it...Delicious and Yummy Vermicelli Paal Payasam is ready to serve.
  • Serve hot or chilled. Both taste awesome with some Hot vadas.


Notes:
Addition of this ground nuts mixture gives unique flavor and taste.
Can add desired nuts and dry fruits to this payasam.
Along with vermicelli you can also add sago.
If you are using whole milk, add 31/2 cup milk and 1/2 cup water.
After cooling,If you feel your payasam to be too thick, add some more milk, lightly reheat(microwave for 2 minutes) and enjoy.
Hope you like my paal payasam and enjoy your festive day with this delicious recipe :))

December 14, 2011

Balekaayi Majjiegehuli | Vazhekai Morkozhambu | Raw Banana and Yoghurt Curry - Karnataka style

Time-10 pm. DH : What shall we watch on TV? Me (absently while fiddling the Blackberry): Anything. DH: Anything isnt available. Me: How does it matter? You keep surfing channels, and we any way dont end up watching anything for more than 5 mins. DH (he is at his persistent best): Still, come on, tell me your preference. Me: Tamil movie or thriller. DH: I can't stand your Suhasini or Revathi type NGO movies, rest of the heroines/heroes you dont know anyways. Me:...Ummmm... (still fiddling the Blackberry), anything we can watch, even thrillers. Just as we pick out the latest DVD of "Criminal Minds" serial, we hear a shrill sound from the bedroom, and lo ! and behold, its my daughter who suddenly realises its Sunday night, and she still has 2 pages of hindi homework due for the next morning. Raat baaki, Kaam baaki, we thinketh as we pick up the books and aim to complete the homework over the next 30 mins. And then, my thoughts on what to make - including the lunch for us at home, and that brings me to this post- Morkozhambu or Majjigehuli. While daughter is asking me what 'maatraas' saheli needs to have, I am rummaging the fridge at 10:43pm and decide to make Vazhaikai Morkozhambu (Raw Banana in curd gravy) - Karnataka style for tomorrow's lunch. 
And here we are : At another week of BHW - Blog Hop Wednesdays. This week, I am paired with Sreevalli. She has an interesting collection of recipes, and the first thing to catch my eye was the Majjiga Pulusu (or MorKozhambu). The recipe was very similar to what we make (Karnataka style) at home, although I don't use ginger while making this. So, enough ranting, lets get to the recipe. This goes very well with rice and ghee along with a dollop of freshly steamed & tempered yellow dal. This is also part of the traditional sit-down meal in most Karnataka / Tamilnadu homes, and usually made as part of the festivals. This dish can be made with stir fried okra (bhindi) / cooked ash gourd / steamed snake gourd or even steamed raw papaya pieces or Chayote (Chow chow)
Source : Sreevalli's recipe. Prep time : 15 mins. Cooking time : 10 mins. Serves : 4
Ingredients:

  • Raw Banana - 2 medium - peeled and cubed into 1 inch pieces
  • Salt - to taste
  • Oil - 1 TBSP
  • Curd / Yoghurt - 2 cups

To grind: 

  • Channa Dal - 1 tsp
  • Coconut - 2 TBSP
  • Red chillies - 2 nos
  • Turmeric - a dash
  • Coriander leaves - few
  • Coriander seeds - 1 tsp
  • Cumin / Jeera - 1 tsp
  • Methi / fenugreek - 1/4 tsp

Tempering:

  • Oil - 1 tsp
  • Mustard seeds - tsp
  • Asafoetida - a generous pinch
  • Curry leaves - a sprig

Method:
1) Heat a medium sized pan and add oil. Add the peeled and cubed banana veggies and saute for a min. Add half the salt you are using and 2 cups of water. Cook covered till 80% tender, about 6-8 mins. Drain and retain the water.
2) In another pan, add half the oil. Add methi, channa dal, jeera, coriander seeds, dry chillies one by one and fry till they turn slightly brown and leave a nice aroma. Switch off the flame and add the coriander leaves and coconut and saute once. Cool and grind to a smooth paste. Mix the paste in the beaten yoghurt well and keep aside
3) In a pan, make the tempering. Once the mustard stops spluttering, add the boiled veggies and the remaining salt. Saute well. Now lower the flame and add the yoghurt-masala and slightly simmer for 3 -4 mins on very low flame (else the curd will break). Unlike Kadhi or even a Tamilnadu based Morkozhambu, this style doesnt even need boiling / simmering. 
4) Transfer to a serving bowl and serve hot with steamed rice and ghee and pappu (cooked and tempered Toor dal)

December 12, 2011

Wholewheat-Chocochip Pumpkin Bread with raisins & coconut crunch , and its Eggless too !!

Is it a Cake? Is it a bread? We didnt mind what it was called, when we had this super moist, eggless and perfectly baked Wholewheat Choco-Chip Pumpkin bread with Raisins and Coconuts .I had never used Pumpkin Puree for bakes, till Halloween and Thanksgiving took over. My reading lists on the blogosphere screamed Pumpkins in every recipe - pies / cakes / muffins / breads etc.. I was too sceptical of trying this, and also not very keen as most of these recipes contained egg, which I dont use (even in bakes). So, when Sanjeetha's recipe came by, I bookmarked it and tried it within a week. I was super happy as I followed the recipe to a T, and it came out fabulously well. Although kiddo said she might have liked it a tad sweeter, mom and S loved it as a tea-cake (ok it was a bread) and the sweetness was just perfect for us. 


The only change I made from the original recipe was to add in a handful of chocochips (which more than made up for the less sugar I had put in) and also substituted Goji berries & almonds with raisins and some chopped walnuts. I had a happy helper - my daughter - who was too happy to bake along with me on a lovely Saturday afternoon. She insisted on sieving and mixing the dry ingredients.. 
The bread was brown, fluffy and eggless with a perfectly baked crust, and I was more than happy to pack this off to kiddo's and S' lunchboxes too, where it received quite an accolade. Thank you Sanjeetha, for your recipe. I am sure to try out more from my bookmarked recipe list (which is actually getting quite out of hand) through the next few weeks. 

Linking this to PJ who's hosting Baked Treats - Kids Delight.


Prep time : 15 mins. baking time : 20-25 mins. Makes : 1 loaf of bread
Recipe Source : here
Ingredients:
  • Wholewheat flour - 1 cup
  • Chocochips - a handful
  • APF - 1 TBSP (opt.) - I didnt add
  • Fresh Pumpkin Puree - 1 cup
  • Sugar - 1/2 cup (I used white and brown sugar - 1/4 cup each)
  • Coconut - 1 TBSP (I used dried copra)
  • Yoghurt / Curd - 3 TBSP (may be a tsp extra might be required)
  • Olive Oil - 2 TBSP (+ 1 tsp)
  • Baking Powder - 1/2 tsp
  • Baking Soda-  1/4 tsp
  • Salt - a pinch
  • Cinnamon powder - 1/2 tsp
  • Raisins & Walnuts - 1/4 cup
The ingredients, and my little one as an eager helper :-)
Method: 
1) Sift all dry ingredients thrice - Wholewheat flour, baking soda, salt, cinnamon powder, baking powder.
2) Powder the sugar in a mixie and add to the oil. Cream well till it dissolves 
3) Flour the raisins and walnuts in a TBSP of flour and set aside
4) Puree Pumpkin in a blender with the yoghurt till its creamy and add to the sugar-oil mixture. Mix well. 
5) Pour the sieved flour mixture to the wet ingredients and give it a nice stir. Do not overbeat. Now add the grated coconut, floured raisins-walnuts and half of the Choco Chips
All ready to go into the oven
6) Meanwhile preheat oven to 190 deg C for 10 mins. 
7) Pour the batter to a lined loaf tin and sprinkle the rest of the chocochips on top
8) Bake for 20-25 minutes till its done and a tooth pick comes out clean. The aroma of the baked bread was tooo much to resist, and I had to literally pull my kiddo out of the kitchen and she had a forlorn look while it cooled to be cut
9) Cool on a wire rack for 10 - 15 mins. Cut and serve as thick slices (tip - use a serrated knife to slice up).The original recipe served it with Nutella, but we liked it as it is :-)
Freshly baked.... the aroma was divine :-)
Notes:
1) Contrary to what I had feared, this bread does not smell of the vegetable at all.
2) You might want to add a tsp or two of oil to the batter if it gets too dry while mixing the ingredients
3) This bread keeps well for few days in the refreigerator (if it lasts that long :-))

December 8, 2011

Baked Spinach and Cheesy Corn Quesadillas + winner of 200th Post giveaway !

Spinach and Corn-cheese - creamed, grilled, sandwiches, Quesedillas - they never fail to please kids and adults alike. I tried out this Baked Spinach and Cheesy corn Quesadillas last evening and kiddo who generally takes a long time to be persuaded to a new dish took to this immediately, also saying she wants this at her birthday party next year (which is almost 7 months away - kids have a way of planning their birthday party for next year, almost from the next day of the last one :-)) Anyways, i was happy at adding one more healthy dish to the menu. This dish originated in Mexico, and the name is derived from the Spanish word queso (cheese). You can substitute the spinach with any greens of your choice or just make it with only veggies, and no greens. You may add a tsp of green chutney or even sprinkle chilli flakes if you want this spicier.


Update : Sending this to Vardhini’s Cooking with Whole Foods – Spinach, event by Kiran

Now off to the recipe..Prep time : 30 mins. Cook time : 20 mins. Serves : 2Ingredients(A) Corn Tortillas: (Makes 4)
  • Maize flour / Makai atta - 1/2 cup
  • APF - 1/4 cup
  • Salt - to taste
  • Oil - 2 tsp
(B) Quesadillas:
  • Spinach - 1 cup
  • Sweet corn - 1/2 cup - boiled
  • Onion - 1 medium - chopped fine
  • Grated cheese - 1/2 cup
  • Salt - to taste
  • Tomato ketchup - 1 tsp
  • Sugar - a pinch
  • olive oil - 1 TBSP
  • Pepper powder - 1/4 tsp
  • Optional addons : Mushrooms / grated carrots / capsicum (bell pepper)
  • Tortillas : 2 nos

Method:(A) Tortillas:1) Sieve and mix flours well. Add oil and salt and make a dough with warm water. Knead Set aside covered for 30 mins.  Knead again.2) Like rolling out normal Indian breads, pinch out equal portions of the dough and roll out on a floored surface. 3) Heat a tava and bake for 10 seconds on each side. Store in an airtight container lined with muslin cloth (to keep them soft till us)(B) Quesadillas:1) Heat oil in a pan. When adequately hot, add chopped onions. Fry well. Add the spinach and half the salt and saute well. Cover for 2 mins till the spinach wilts. 2) Now add the boiled corn (tip : pulse once to render them softer and smaller biteons) and the tomato ketchup. Add the pepper powder and mix well.3) Keep flame on low and mix in half the cheese. Tip - use as minimum salt as possible as ketchup and cheese both salt in higher proportions. You may altogether avoid extra salt for this filling.4) Meanwhile, heat oven to 140 deg C for less than 5 mins.5) Place one of the tortillas in a slightly greased and floured baking tray. Spoon over it the spinach-corn mixture. Top with the rest of the cheese and cover with another tortilla and press lightly to seal. Bake for 4 - 5 mins (you may do this on a tava too, but the oven baked tortillas with the melted cheese was heaven)6) Once done, cool a bit, and cut into quarters and serve !

... And now to the giveaway.... !! :-) Dear friends : Thanks for your overwhelming support and enthusiastic response to the 200th Post and Giveaway published at this blog - it truly reinforced that the world is indeed a small place, and I am filled with gratitude for all your good wishes.. I am sure this blog shall present health and nutrition filled options for you and your family...And now to the winner - shall keep this announcement short and sweet - The winner of the randomly picked contest is Kalpana Sareesh and she wins the book by Tarla Dalal - Tarla Dalal's "Desi Khaana". I am sure your kitchen would be richer by its presence. Congratulations to Kalpana - please respond to the email to confirm within 2 days, failure of which I would pick another winner and notify them immediately. Thanks again to all participants ! 

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