RED BEAN BUN

RED BEAN BUN

Hi!!!!!!!!   Its my 150th post in this blog.... Thanks friends for encouraging me to reach this level..... You all helped with your compliments and critics...

Red Bean Bun with filling

MAKING OF RED BEAN PASTE FOR FILLING:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

Filling is ready now...


MAKING OF BUN

Red Bean Bun

INGREDIENTS:

High protein flour                            - 300 gm 

Plain flour                                       - 100 gm 

Caster Sugar                                   - 30 gm 

Milk                                                 - 220 ml 

Salt                                                  - 1/4 tsp 

Yeast                                                - 1 tsp 

Baking powder                                - 1 tbsp

Butter                                             - 30 gm

MAKING OF BUN

Sift flour, salt and yeast in a mixing bowl.

Add milk gradually knead well..

Add butter and knead till dough is elastic.

Cover with a piece of damp cloth to avoid surface drying.

Keep it till it raises double in size.

Transfer dough onto a slightly floured surface.

Knead for a while and divide dough into 12 portions.  

Shape into balls.  

Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste.

Cover with cloth and let rise for another 30 mins.

Brush with egg wash and sprinkle on some sesame seeds if desired.

Bake in a preheated oven at 180 degree for about 20 mins.  

Remove from oven to let cool on a wire rack. 

CHILLI BREAD

CHILLI BREAD

Chili bread and tasty Breakfast recipe and good for rainy evening also... just few minutes to cook but can get appreciation from children to adult... I cook this as lunch box recipe too.....

Chilli Bread

INGREDIENTS:

Any bread                            - 5 slices

Onions                                 - 1 big

Tomatoes                             - 1 big

Green chilli                            - 1

Chilli Powder                        - 1 tsp

Salt                                      - to taste

Mustard Seeds                    - 1/4 tsp

Cumin Seeds                       - 1/4 tsp

Oil                                       - 1 tsp

Coriander leaves                 - 2 tbsp

METHOD:

Toast the bread slices and cut them into small cubes.

Take a frying pan add oil to it.When hot..

Add the mustard seeds and cumin seeds when splutter.

Add the onions saute till transparent.

Add  tomatoes saute well.

Add the chilli powder, salt and the green chilies.

When the tomatoes are well mashed.

Add in the bread cubes and mix well.

See that all the bread cubes are coated with the masala.

Remove and garnish  with the coriander leaves and tomatoes cut lengthwise.

If interested can add vegetable like carrot capsicum and peas cook them separately and add it before adding the bread slices....

SOYA UTHAPPAM

SOYA UTHAPPAM

Soya Uthappam 

INGREDIENTS:

Dosai Batter                                     - 2 cups

Shredded soya                                 - 3/4 cup

Onion                                               - 1

Green chillies                                   - 2

Cumin seeds                                     - 1 tbsp

Mustard seeds                                  - 1 tsp

Oil                                                     - 2 tsp

Coriander leaves                              - 4 tbsp

Salt                                                   - to taste.

METHOD:

Soak the soya balls in boiling water.

Squeeze out the water, blend it in blender to make into shreds.

Heat 2 tsp of oil in a frying pan.

Add the shredded soya saute well and remove.

Heat another tsp of oil, when hot..

Add in the mustard and cumin seeds.When  splutter.

Add in chopped  onions and green chillies.Saute well. 

Add it to dosai batter along with soya shreds.

Add salt and mix well.

Heat a dosai pan. pour the flour into a thick oothappam.

Sprinkle with the chopped coriander leaves.

Apply little gingelly oil around the oothappam.

Flip over when one side is done.

Serve hot with any chutney and sambar.

PESARATTU - GREEN GRAM DOSA

PESARATTU - GREEN GRAM DOSA

Pesarattu

INGREDIENTS:

Whole green gram with skin         - 1 cup

Onion                                            - 1 medium 

Raw rice                                        - 1 tbsp

Ginger                                           - 1/4 inch 

Green chilies                                 - 5

Salt                                                - for taste

Chopped onions                            - 3/4 cup

Chopped green chilies                  - 1 tbsp

Cumin seeds                                  - 1/2 tsp

Oil                                                 - 1 tbsp


METHOD:

Soak green gram and rice together for at least 5 hours.

Grind with onion, ginger and green chilies.

Add salt at the end of grinding.

Heat oil in a pan and saute cumin seeds, green chilies with diced onions saute for  3 mins and keep it aside.

Heat a dosa pan and make dosa by spreading from center.

Add a tsp of oil around. Sprinkle the onion mixture on top and press with ladle.

Cook in medium flame till the dosa becomes crisp.

Serve hot with ginger chutney or onion chutney.

CHINESE SCRAMBLED TOFU VEGETARIAN OMELETTE

CHINESE SCRAMBLED TOFU VEGETARIAN OMELETTE


This omelette is taste different except tofu all the other ingredients we Indians use normally this can be eaten alone too...

Tofu Omelette

INGREDIENTS:

Crumbled Tofu                                           - 1 cup

Besan flour                                                 - 1 cup

Onion                                                         - 1

Ginger                                                        - 1 tbsp    

Green chillies                                              - 2

Coriander leaves                                        - 2 tbsp

Turmeric powder                                       - 1/4 tsp

Black pepper powder                                - 1/2 tsp

Salt                                                           - to taste

Water                                                       - to make a thick batter

Oil                                                            - 2 tbsp

METHOD:

Crumble tofu well and keep aside.

Cut Onion, ginger, green chillies and coriander leaves.

Mix all the ingredients together, including besan flour and crumbled tofu, except the oil.

Make it to dosai batter consistency.

Now heat a nonstick frying pan 

Take a ladleful of batter, and spread it a little to the size of  omelett.

Pour little oil all around the omelett.

Cook on a slow flame, flip over when one side is cooked.

Cook the other side and remove.

Serve it hot with a sauce or chutney.

Vegetarian omelette is ready to taste....

METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..

CHINESE VEG HAKKA NOODLES

CHINESE VEG HAKKA NOODLES

Veg Hakka Noodles

INGREDIENTS:

Hakka noodles                    - 300gm

Spring onions,                     - 1/2 cup

Garlic cloves                       - 2 

capsicum                             - 1/2 cup

Cabbage  Shredded             - 1/2 cup

Carrots julienned                  - 1/2 cup

Baby corns slit into half         - 4

Soy sauce                             - 1 tbsp

Tomato ketchup                   - 1 tbsp

Chilli sauce                           - 1 tbsp

Pepper powder                    - 1/4 tsp

Salt                                      - to taste

oil                                        - 2 tbsp

METHOD:

Boil the noodles with little salt and oil.

Drain the noodles when 3/4 cooked and toss it lightly with cold water.Keep aside.

Heat a wide chinese wok or a frying pan with the oil.

Add in the minced garlic saute for a minute.

Add in the white part of the spring onion.Saute well,

Add in all the vegetables one after the other.

Toss on high heat for about 2 minutes.

Keep tossing them till they are about 1/2 cooked.

Add in the noodles, soy sauce,  salt, pepper powder,chilli sauce, tomato ketchup along with the green spring onions.

Give it a good toss and saute for another minute.

Serve hot. It goes well with green chilli pickle in vinegar.

IDIYAPPAM (OR) SPRING HOPPERS

IDIYAPPAM (OR) SPRING HOPPERS

Idiyappam

INGREDIENTS:

Idiyappam  flour                       - 2 cups

Water                                        - 2 cup s

Salt                                           - to taste

METHOD

Boil water and add salt to it .

Add boiled water to the rice flour little by little, knead well and prepare soft dough. Allow it to cool.

Fill the dough in the idiyappam press and press it over the idiyappam plates in a circular motion.

Keep these plates over the idli plate in Idli cooker and close the lid. Let it get steamed for 3-4 minutes.

Separate the idiyappam from the plates and serve it with sodhi or with sugar and grated coconut.

PULI IDLI

PULI IDLI

Puli Idly

Ingredients:

Idlies cut into  cubes                                  - 10

Tamarind pulp                                           - 1/2 cup

Onion chopped                                         -  1 big 

Green chillies chopped                              -  4

Curry leaves chopped                               - 1  tbsp

Mustard seeds                                          - 1/2 tsp

Urad dal                                                   -  1 tsp

Channa dal                                               -  1 tsp

Cumin seeds                                             -  1/2 tsp 

Asafetida powder                                     -  1/4 tsp

Turmeric powder                                      -  1/4 tsp 

Red chilli powder                                     - 1 tsp 

Jaggery                                                     -  1/2 tsp 

Salt                                                          -  to taste

Oil                                                           -  2 tsp

Coriander leaves                                      -  to garnish
           

Method:

Take a  frying pan add 2 tsp of oil.

Add in the channa dal, urad dal, mustard and cumin seeds when splutters add asafoetida and curry leaves.

Add in the onions, green chillies and saute well.

When the onions is transparent add  all the powders and saute till the raw smell leaves.

Now add in the tamarind pulp, jaggery and salt.

Cook on slow flame till the raw smell leaves and the gravy thickens.

Add in the cut idly pieces, toss well so that the pieces are well coated with the gravy.

Remove, garnish with coriander leaves

Serve it hot.

KUZHI PANIYARAM

KUZHI PANIYARAM

Kuzhi Paniyaram

INGREDIENTS FOR BATTER:
   
Boiled Rice                            -  200 gms 

Raw Rice                                - 200 gms 

Urad Dal                                - 50 gms 

Fenugreek                              - 1tsp

Salt                                         -  to taste

METHOD FOR THE BATTER:

Wash and soak raw rice, boiled rice, urad dal, fenugreek for atleast 2 to 3 hours.

Grind it to a smooth paste, adding adequate water for a pouring consistency.

Let the batter ferment for about 5-6 hrs.

INGREDIENTS TO ADD IN THE BATTER:

Shallots                                    - 1/4 cup

Ginger finely grated                - 1 tsp

Green chillies                          - 2

Grated coconut                       - 2 tbsp

Coriander leaves                     - 3 tbsp

Curry leaves                            - 2 tbsp

Mustard seeds                         - 1/2 tsp

Asafoetida                              - a pinch 

Salt                                         - to taste

Oil                                          -  5 tbsp


METHOD:

Take a frying pan heat  1 tbsp of oil.

Add  mustard seeds when spluttered add curry leaves.

Now add the ginger, green chillies and shallots and asafoetida and sauté till the onions turns transparent.  

Add the grated coconut, stir for a couple more minutes. Keep aside to cool.

Add in coriander leaves  and stir well to combine. 

Heat the paniyaram pan and add a few drops of oil into each of the holes.

Once the oil is hot, add a tbsp of batter into each of the holes.

Cook on medium heat till the edges start turning brown.

Flip them using  skewer and let the other side cook equally. Drain on paper towels.

Your spicy kuzhi paniyaram is ready to taste....

RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

RAMADAN NOMBU CONGEE [ VEGETARIAN ]..

Ramadan Nombu Congee

INGREDIENTS: 

Basmati rice                                  - 1/2 cup

Moong dal                                    - 1/4 cup

Fenugreek seeds                           - 2 tsp

Green chilies                                 - 4 

Onion                                           - 1 

Ginger&garlic paste                      - 1 tsp

Tomato chopped                          - 1 

Coconut milk                               - 4 tbsp

Mint leaves                                  - 3 tbsp

Cilantro leaves                             - 3 tbsp

Cloves                                         - 3

Cinnamon                                    - 1" stick

Cardamom                                  - 3 

Salt                                             - to taste

Ghee                                           - 3 tbsp

METHOD:

Take  pressure cooker, add ghee when hot add cloves cardamom and cinnamon stick. 

Add finely chopped onion, green chili and saute until the onion turns transparent..

Add the ginger & garlic paste and saute well..

Then add curry leaves, coriander and mint leaves.

Add chopped tomato and saute till it turns mushy.

Add the basmati rice, green gram, fenugreek seeds and salt and mix well adding water to it and pressure cook for 20 minutes in medium flame. 

When cooked add  coconut milk allow it to boil. 

Turn off and your nombu congee is ready to taste.

Serve it with masala vadai....

Congee is ready 

Adding minced meat or vegetables is optional.