Blueberry Crumb Cake

This recipe is from our best friend Mrs. Kousalya Aunty, she is one of the best cooks I have ever seen in my life. She is very good in baking and shared her favorite blueberry streusel cake with us. She has used margarine instead of butter.

Streusel topping

1 cup all-purpose flour

½ cup packed light –brown sugar

¼ teasppon salt

½ cup (1 stick) cold butter

Cake

4 tablespoons unsalted butter, softened, plus more for pan

1  1/2cups all purpose flour( spoon and leveled) , plus more for pan

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon all spice

¾ cup granulated sugar

1 large egg

¾ cup low fat buttermilk, well shaken

1 ½ cups blueberries

confectioner's sugar for dusting

 Procedure

Make streusel topping. In a medium bowl, stir together flour, brown sugar and  salt. Cut in the butter using your hands or pastry blender until large, moist crumbs form. Chill. Butter and flour a 9 inch square baking pan. In a medium bowl, whisk together 1 ½ cup flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg, beat well. Add flour mixture and buttermilk alternately until just combined. ( batter will be very stiff). In a large bowl toss the blueberries with remaining flour. Fold blueberries in to the batter and spoon into prepared pan. Sprinkle cake with streusel topping.  Preheat the oven to 350 degrees. Bake until golden brown and a toothpick comes out clean 45 to 50 minutes. Let it cool completely. Dust with confectioners' sugar before cutting in to squares. 

Source: Martha Stewart

Dal Makhni

Ingredients:

• Whole urad dal with skin – 100 g
• Red kidney beans – 100 g
• Tomato (finely chopped) – 3
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin powder – ½ Tea spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 2 Table spoons
• Unsalted butter – 50 g
• Fresh cream – 20 ml
• Canola oil – 2 Table spoons
• Mustard seeds – 1/8 Tea spoon
•  Coriander leaves for garnishing

Method:

• Soak urad dal and red kidney beans over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Puree tomato and keep aside.
• In a frying pan, heat oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add ginger - garlic paste and tomato puree. Toss them well.
• Add chili powder, coriander powder, cumin powder and salt. Cook these mixtures on a medium heat until oil separates.
• Add cooked dal mixture, butter, a cup of water, adjust salt and cook for about 20 minutes on a low heat. Add fresh cream and continue to cook for few minutes. Turn off heat.
• Garnish with coriander leaves.
• It can be served warm with chapati, poori, and rice.

Carrot Halwa

Ingredients:

• Shredded carrots - 2 cups
• Milk - 2 cups
• Unsalted butter - 3 Table spoons
• Sugar - 1/4 cup
• Cardamom powder - 1/2 Tea spoon
• Roasted cashews - 8

Method:

• Microwave milk in a microwave safe bowl for about 20 mins or until the milk is reduced to one cup.
• Melt butter in a pan over medium heat, saute carrots till they are tender.
• Now add milk and saute till the milk dries.
• Add sugar and cardamom powder, saute until halwa starts to leave the sides of the pan.
• Garnish with roasted cashew nuts.
• Serve warm as a dessert.

Source: Manjula's Kitchen.com

Seedai

Ingredients:

• Roasted rice flour – 1 cup
• Roasted urad dal flour – 1 Teaspoon
• Unsalted butter – 2 Tablespoons
• Asafoatida – a pinch
• Salt – as required
• Water – as required
• Cooking oil – for frying

Method:

• Combine all the ingredients except oil and mix well.
• With your hands, shape into small balls.
• Deep fry the balls in oil. Fish those out and drain on paper towel.
• After they are cooled, store in an air tight container.

Note:

• Make sure surface of the balls are smooth. If they have any crack on their surface, they may break while frying. So while mixing the dough, sprinkle some extra water to avoid drying and cracking.

Orange - Walnut Loaf

Ingredients:

• Evaporated milk – 125 ml
• Lemon juice – 15 ml
• Granulated sugar – 250 ml
• Eggs – 2
• Olive oil – 125 ml
• Grated orange zest – 15 ml
• Vanilla essence – 5 ml
• All purpose flour – 375 ml
• Baking powder – 5 ml
• Baking soda – 2 ml
• Salt – 2 ml
• Walnuts (toasted and chopped) – 175 ml

 Method: 

• Preheat the oven to 350 degree F. Grease an 8 1/2” x 4 1/2” (1.5L) loaf pan.
• Combine evaporated milk - lemon juice and keep aside.
• Beat sugar and eggs until well combined. Add olive oil, orange zest and vanilla essence.
• Combine flour, baking powder, baking soda and salt. Add half the dry mixture to the wet ingredients. Beat in evaporated milk – lemon juice mixture and add remaining dry ingredients. Fold in walnuts. Pour this into prepared pan.
• Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center of cake comes out clean. 

Source : http://www.carnationmilk.ca/

Thattai or Nippattu

Ingredients:

• Besan flour – 125 g
• All purpose flour – 275 g
• Rice flour – 250 g
• Dry roasted peanuts – 25 g
• Dry roasted channa – 25 g
• Grated coconut – 3 Tablespoons
• Red chili powder – 1 Tablespoon
• Asafoetida – ¼ Teaspoon
• Melted butter – 2 Tablespoons
• Salt – 1 Tablespoon
• Water as needed
• Canola oil for deep frying

 Method: 

• Grind peanuts and roasted channa into coarse powder (or use mixie pulser for grinding).
• In a mixing bowl, add all the ingredients together except oil and water. Mix well with required amount of water (this should be like chapathi dough).
• Take a small lemon sized ball, smear little oil on a parchment paper and shape the ball into ¼ inch patties and deep fry in oil.
• Fish those out and drain oil on a paper towel. Do the same for the remaining dough.
• After they are completely cooled store them in an air tight container. 

Lemon Pickle

I got this recipe from our friend Mrs. Mangai Rathanaswami who is living here in Canada for about 20 years. She is very good in cooking.
Ingredients:

• Lemon – 7
• Salt – 5 Tablespoons
• Red chili powder – 4 Tablespoons
• Turmeric powder – ½ Teaspoon
• Asafoetida - ¾ Tablespoon
• Fenugreek powder (dry roasted and powdered) – ¾ Tablespoon
• Canola oil – 150 ml
• Mustard seeds – ½ Teaspoon

 Method:

• Wash all lemons, pat dry and squeeze juice from one lemon and keep aside
• Cut them into one inch pieces and remove seeds.
• In a large mixing bowl, add cut pieces of lemon, salt, chili powder, turmeric powder and juice together and close with a lid.
• Keep this in room temperature for three days, occasionally stir this mixture thoroughly.
• On the fourth day, heat oil in a frying pan. When it is in medium heat add mustard seeds, when they pop up turn off heat.
• To this add asafoetida and fenugreek power. Let this cool.
• Then add this on lemon pieces. Mix thoroughly and adjust seasoning.
• Store this in a clean, dry glass container.

 Note:

• While frying fenugreek seeds, the heat should be low and if you feel the aroma, just turn off the heat, let it cool and grind in a mixer to a fine powder. If you over fry fenugreek, it tastes bitter. 

Chocolate chip - Pistachio Biscotti

Ingredients: 

• All purpose flour – 250 g
• Granulated sugar – 150 g
• Semi sweet chocolate chips - a handful
• Pistachio (dry roasted, shelled, chopped into small pieces) – a handful
• Baking power – 1Teaspoon
• Vanilla essence – 2 drops
• Egg – 2
• Salt - pinch

 Method: 

• Using an electric egg beater, beat eggs with sugar until fluffy (for about 10 mins) and add vanilla extract.
• Mix all purpose flour, baking powder and salt together then mix with egg mixture. To this mixture add chocolate chips and pistachios.
• Dust your hands with some flour, roll out the mixture (dough) and make into two equal logs (about three inches wide) on a parchment lined baking sheets. Make sure that there is enough space between the logs.
• Pre-heat oven at 350 degree F and bake them for about 20 minutes (or it should be firm while touching).
• Remove baking sheet from oven and let it cool for six to eight minutes.
• Then cut the logs diagonally into one inch slices.
• Place the cut slices in the baking sheet (cut side down) and bake at 325 degree F for eight to ten minutes and turn the slices over and bake for another 10 minutes.
• Allow them to cool and store in an air tight container.

Watercress Koottu

Watercress is one of the gifted greens to mankind. Nowadays it is popular due to it’s anti – cancer property. It has a peculiar peppery taste, so I tried these greens with mung dal (paasi paruppu) and coconut. It tasted very good. It’s nutritional and other properties are here.

Ingredients:

• Watercress -1 bunch
• Mung dal – 150 g
• Grated coconut (grind to a fine paste) – 2 Tablespoons
• Canola oil – 1 Teaspoon
• Mustard seeds – ¼ Teaspoon
• Split urad dal – ½ Teaspoon
• Dried red chili - 1
• Turmeric powder – ¼ Teaspoon
• Salt as needed
• Coriander leaves for garnishing

 Method: 

• Wash mung dal with water and keep aside.
• Wash Watercress to remove adhering soil. Trim the leaves with stem about two inches and reserve for cooking. Discard the bottom semi hard stem.
•  Heat oil in a frying pan and add mustard seeds. When they pop up add urad dal. Fry till dal is slightly brown.
• Add mung dal, two cups of water, turmeric powder and cook until the dal is half done.
• Now add the watercress and crushed red chili.
• Cook the mixture, adjust salt and add coconut. Cook further for few seconds.
• Cook the mixture by not closing the frying pan through the whole process.
• Garnish with coriander leaves.
• It goes very well with hot rice and chapathi.

Finger Millet (Kezhvaragu) Ladoo

Ingredients:

• Finger millet flour (Kezhvaragu or ragi) – 100 ml
• Jaggery (powdered) – 100 ml
• Cashew nuts – 6
• Grated coconut – 1 Tablespoon
• Sesame seeds – 1 Tablespoon
• Cardamom powder – a pinch
• Ghee (clarified butter) – 1 Teaspoon
• Skimmed milk (warm) – 3 Tablespoons

 Method: 

• Heat ghee in a kadai over medium heat, add cashews and roast. Keep aside.
• In the same kadai roast ragi flour for about 5 minutes. Keep aside.
• Turn off heat. Add sesame seeds in the same kadai and roast for few seconds and keep aside. For roasting sesame seeds, the remaining heat in the kadai is enough.
• In a separate pan, fry coconut, cardamom powder and jaggery together until the coconut releases a good aroma. That is, coconut turns dry while dry roasting.
• Now mix all together, sprinkle warm milk and by using your hand form them into small balls. If you feel the mixture is still dry add little more milk. Initially add a tablespoon of milk and make the mixture into crumble, then add another tablespoon of milk. Like wise add remaining milk and form the mixture into small balls.
• Store them in an airtight container. From this recipe you will get 6 ladoos.

 Note:

• Ragi is Finger millet.
• Jaggery is unrefined non-centrifugal whole cane sugar.
• Both are available in Indian stores.
• You can substitute powdered sugar for jaggery.

Zucchini with Orange

Ingredients:

• Zucchini (thinly sliced) - 1
• Mandarin orange (peel skin, cut segments into small pieces) - 1
• Salt - a pinch
• Ground black pepper - a pinch
• Butter - 1/4 Teaspoon (optional)

Method:

• In a microwave safe casserole mix together all the ingredients except orange.
• Cover and microwave for about 4 minutes or until fork tender. Stir in between.
• While serving sprinkle orange pieces on the top.
• Serve warm as a side dish.

Sending this to Akheela's Food palette series Green 

Flattened Rice Snack Mix

Ingredients:

• Flattened rice (aval) – 3 Handfuls
• Cashew nuts (broken into pieces) – 10
• Peanut (broken into pieces) – 20
• Dry roasted channa (Pottukkadalai) – 20
• Mustard seeds – ¼ Teaspoon
• Turmeric powder - ¼ Teaspoon
• Cumin powder - ¼ Teaspoon
• Green chili (slit into half) – 2
• Curry leaf – 1
• Salt as needed
• Canola oil – 1 Tablespoon

 Method: 

• Heat a tablespoon of oil over medium heat in a wide frying pan. Add mustard seeds, when they pop up add cashew, peanuts and channa. Sauté until they are roasted half way.
• Add curry leaf, green chili, turmeric and cumin powders. Sprinkle salt. Toss them well.
• Add pressed rice and gently toss until they are roasted. After roasting pressed rice will be crispy (it takes for about 7 to 10 minutes) and tasty.
• It’s an excellent snack for tea or with a cup of hot milk.

 Note:

• Flattened rice is also called beaten rice. It is dehusked rice, flattened into thin flakes. It is available in Indian stores in the name of Aval or Poha.

 Sending this to HRH - Rice Flakes by Kurinji  and
Any one can cook series 14 by Ayeesha

Mattar Paneer (Green peas - Fresh cheese curry)

Ingredients:

• Fresh green peas – 400 g
• Paneer (cut into cubes)– 1 pack (400 g)
• Yellow onion (medium size, finely chopped) – 2
• Tomato (finely chopped) – 2
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin powder – ½ Tea spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Roasted cashew – 7 nos
• Coriander leaves for garnishing
• Canola oil – 2 Table spoons
• Mustard seeds – 1/8 Tea spoon

 Method: 

• Shallow fry paneer cubes and keep aside.
• In a frying pan, heat one table spoon of oil. When the oil is in medium heat add one chopped onion chopped tomato and ginger and garlic paste. Sauté until they are slightly mashed.
• Grind them with roasted cashews into a fine paste.
• In another pan heat one table spoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ground mixer, chili powder, coriander powder, cumin powder and kasthoori methi. Toss them and add green peas. Cook until they are done.
• Add paneer cubes, a cup of water, adjust salt and cook for few minutes. Turn off heat.
• Garnish with coriander leaves.

 Note: 

• This is a kid’s friendly dish.
• It can be served warm with chapati, puri, and rice. 

Date - Walnut Loaf

Ingredients:

• Pitted dates, roughly chopped - 140 g
• Walnuts, lightly toasted - 100 g
• Baking soda - 11/2 Teaspoons
• Salt - 1/4 Teaspoon
• Unsalted butter, melted and cooled to room temperature - 3 Tablespoons
• Warm water - 170 ml
• Sugar - 155 g
• Large eggs, lightly beaten - 2
• Unbleached all purpose flour - 200 g

Method:

• Pre heat the oven to 325 degree F.
• In a large bowl, using a large rubber spatula, stir together the dates, walnuts, baking soda, salt, butter and water until combined. Mix in the sugar and eggs, then the flour.
• Pour the batter into the prepared loaf pan (81/2 by 41/2 inch) and bake until the cake is puffed and browned, and a skewer inserted into the centre comes out clean, 50 - 55 minutes. Let cool completely on a wire rack.

Source : Cake 

Boiled Chestnuts

Chestnuts are famous here in Canada during Christmas holidays. We can smell the roasted chestnuts around the streets especially in downtown. It's nutritional and other informations are here.

Ingredients:

• Chestnut - 10 nos
• Water - 1 cup

Method:

• Boil chestnuts with water for about 20 mins. Cut open the nut into half by using a sharp knife and remove the meat inside the shell. It is very good with evening tea during rainy days.

Sweet Potato Muffins

Ingredients:

• Sweet potato – 1
• All purpose flour – 2 cups
• Brown sugar – ½ cup
• Baking powder – 1½Teaspoons
• Baking soda – 1 Teaspoon
• Eggs - 2
• Salt – ½ Teaspoon
• Cinnamon – ½ Teaspoon
• Ground nutmeg – ½ Teaspoon
• Vegetable oil or butter – 1/3 cup
• Grated orange rind – 1 Tablespoon
• Orange juice – ¾ cup
• Mixed nuts (chopped walnuts and pecans) – 1/3 cup

Method:

• Pressure cook sweet potato and let it cool. Remove outer skin and mash sweet potato until smooth.
• In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a separate bowl, whisk in eggs, oil and orange rind and juice until smooth. Pour over flour mixture; stir just until combined.
• Now add mashed sweet potato, mix slightly. Then scoop into paper-lined or greased muffin cups.
• Bake in 375°F (190°C) oven until a toothpick inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 5 minutes. Remove from pan and let it cool.

 Source – Canadianliving.com

  

I am glad to inform you all that I have won the Tetley’s giveaway at Torview. I sincerely thank Akheela and Tetley for the great event.

Mushroom - Black eyed peas Curry

 
Ingredients:

• Mushroom – 400 g
• Black eyed peas – 100 g
• Large yellow onion (finely chopped) – 1
• Tomato (finely chopped) – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Fennel seeds – 1 Tablespoon
• Poppy seeds – ½ Teaspoon
• Grated coconut – 1 Tablespoon
• Cinnamon (small piece), cardamom, clove – each 2
• Canola oil – 2 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Curry leaf - 1
• Coriander leaves for garnishing

 Method:

• Soak black eyed peas in water for about 4-5 hours. Drain soaked water and wash it with fresh water thoroughly. Pressure cook with little amount of water and a pinch of salt and keep aside.
• In a vessel, heat one tablespoon of oil. When the oil is in medium heat add half of the chopped onion and Sauté till they are slightly soft.
• Grind sautéed onion with fennel, cinnamon, cardamom, cloves, coconut and poppy seeds.
• In another vessel heat one tablespoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another half of chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, tomato, chili powder, coriander powder and turmeric powder. Sauté till tomato is slightly mashed.
• Add mushroom and cook until they are half done. Add cooked black eyed peas with its water.
• Add ground mixture, mix and cook till it is done.
• Garnish with coriander leaves.
• Serve warm with steamed rice or idly or dosa or roti.

Fruity Curd Rice

Ingredients:

• Basmati rice – 200 g
• Skimmed milk - 200 ml + warm extra milk
• Water – 300 ml
• Fresh curd – 100 ml
• Chopped yellow onion – ¼ cup
• Chopped green chili – 1 Tablespoon
• Grated ginger – 1 Teaspoon
• Split urad dal - 1 Teaspoon
• Curry leaf – 1
• Coriander leaves for garnishing
• Pomegranate pearls – ½ cup
• Seedless grapes – ¼ cup
• Salt as needed

 Method 1:

• Soak rice with water for 20 mins. Pressure cook rice with water and milk. Remove pressure after 20 mins. Allow the rice to cool slightly.
• Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
• In a large mixing bowl, add cooked rice, fresh curd and sautéed mixture. Add required amount of salt and warm extra milk (if you like the rice to be little bit watery).
• Add pomegranate pearls and grapes and chopped coriander leaves.
• Close with light lid and leave it for overnight.
• The next day curd rice will be ready to serve.

 Method 2:

• Soak rice with water for 20 mins Pressure cook rice with 400 ml of water. Remove pressure after 20 mins. Allow the rice to cool.
• Heat oil in a small pan; add mustard seeds and urad dal. When they pop up add onion, and a pinch of salt. Sauté till onion is slightly brown. Add ginger, curry leaf and green chili. Sauté for few seconds and turn off heat.
• In a large mixing bowl, add cooked rice, fresh curd (app. 300 ml and it varies according to your taste) and sautéed mixture. Add required amount of salt and mix well.
• Add pomegranate pearls and grapes and chopped coriander leaves.
• Now the curd rice is ready to serve.

 For making fresh curd: (http://mahikitchen.blogspot.com/2010/09/blog-post_15.html).

• Boil two cups of milk and allow it to cool slightly. When the milk is warm, add 3 tablespoons plain yoghurt (store bought) and close it with tight lid. Leave it for 12 hours. Make sure that don’t disturb it while it is setting. For making curd, use containers like stainless steel. We can use any milk (like homogenized, 2% or skimmed milk) for making curd. 

Vegetable Pulao

Ingredients:

• Basmati Rice – 250 g
• Mixed vegetables (carrot, beans, green peas, potato, cauliflower) - cut into 1- 1½ inch pieces or as you desire – Totally 250 g
• Paneer (cubes) - 50 g
• Chopped onion – 1 cup
• Chopped tomato – 1 cup
• Slit green chilies – 2
• Ginger and Garlic paste – 1 Tablespoon
• Red chili powder – ¼ Tablespoon
• Turmeric powder – ¼ Teaspoon
• Curry leaves – 1
• Plain yoghurt (curd) – ¼ cup
• Coriander leaves
• Oil – 2 Tablespoons
• Butter – 3 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Whole garam masala (clove, cinnamon, cardamom) - few

 Method:

• Soak rice for 20 mins. Pressure cook rice with 400 ml of water. After removing the pressure, spread rice in a pan with a fork. Make sure that the cooked rice shouldn’t be broken.
• Heat oil and butter in a pressure pan. Add mustard seeds. When they pop up, add onion, whole garam masala, and a pinch of salt. Sauté until onion becomes transparent.
• Add tomato, green chillies, curry leaves ginger garlic paste and powders. Sauté them till tomato is slightly mashed. Add curd and mix well. Cook for few seconds.
• Add vegetables, paneer and remaining salt. Cook till the vegetables are tender (cauliflower can be added at the last because it takes lesser time to cook than the other vegetables).
• Now take a large bowl, add rice with the cooked vegetable mixture. Adjust seasoning. Close with a tight lid, place on a low fire for 15 minutes. It allows the masala to very well mix with rice.
• While serving, garnish with coriander leaves.
• It can be served warm with onion raitha.

Cashew - Coconut Bonda

Ingredients:

• Besan flour– 1 cup
• Rice flour – 3 Tablespoons
• All purpose flour - 1 Teaspoon
• Chili powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – ½ Teaspoon
• Cashew (broken into small pieces) – a handful
• Coconut (cut into small pieces) – a handful
• Salt as needed
• Water as needed
• Grated ginger – ¼ Teaspoon
• Green chili (finely chopped) - 1
• Curry leaves (finely chopped) – 1 Tablespoon
• Coriander leaves (finely chopped) – 3 Tablespoons
• Baking soda - Pinch
• Oil for frying

 Method:

• Mix all the ingredients except oil.
• Make the dough into small balls.
• Deep fry the balls in hot oil.
• Drain on paper towel.
• Serve with tea.