Moving

Hello everyone,
From today onwards I will be posting my recipes on another Food blog with the same name i.e, Ruchii.
Thank you, all the readers who visited me here. If you like to see my recipes both old and new ones please visit me at Ruchii (http://ruchii-madhu.blogspot.com/). Please note the change in URL.

Vermicelli Pudding (Shavige Paayasa/kheer)

Day 30 of Recipe Marathon #2

Vermicelli is very thin noodles, usually made with wheat or semolina. Its used very much in Indian cooking, most common dishes made with this is upma/porridge and kheer/pudding.

Today is the last day of Recipe Marathon, so all the participants have decided to make sweet dishes with some nuts and saffron. I decided to make Kheer with Vermicelli,this is a classic Indian dessert, made for so many occasions like festivals or for a simple dessert.

vermicelli1

Ingredients

Vermicelli – 1/2 cup (use any small noodles instead
Milk – 1 to 1 1/2 cup
Sugar- 1/2 cup
Saffron – few strands
Dry fruit& nuts – 2 tsp(almonds,cashew and raisins mixed together)
Ghee – 1tsp (for roasting vermicelli and nuts)

  1. First roast vermicelli using little ghee , till golden color,keep aside. In the same pan roast almonds and keep aside. Let them cool a bit.
  2. In a heavy bottom pan heat milk, when it comes to boil add roasted and cooled vermicelli, and  add sugar as well and few strands of saffron to milk. Let  the vermicelli cook, it plumps a bit and milk with thicken. Add more milk or water if need to thin  the mixture.
  3. Once milk and vermicelli have incorporated well and cooked, add toasted nut on top.

Enjoy warm or when cool to room temperature put it in fridge for at least an hour and eat it cold. Either way tastes good.

Its been fun cooking and posting non-stop for 30 days and enjoyed running with my fellow blogger. I learned some new, authentic recipes from you all and very much enjoyed going through all of your recipes. Thanks for fun of Marathon.

Check out sweet recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Sweet-Potato Paratha(Flat-Bread)

Day 29 of Recipe Marathon #2

Yesterday for our dinner I made parathas out of sweet-potatoes, I usually make these kind of paratha with regular russet potatoes, I tried them with sweet-potatoes. So here is how I made it.

sweet-potato

  1. Cook sweet potato in water  till soft, mash it well.
  2. Mix all the above ingredients to soft dough (no need to add water water content in the sweet potato is enough to make the dough), add more flour if required.
  3. Once it forms to stiff dough, roll to thin circles and cook them on griddle/tava.
  4. Eat warm with favorite side dish. Enjoy.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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White Carrrot Salad

Day 28 of Recipe Marathon #2

From last couple of weeks, we are fortunate enough to get a box full of fresh organic vegetables to our doorsteps. Some of the vegetables I get, I am using them for the first time, like White carrots, which I used today to make salad and eating carrots raw is best way to enjoy them.
So here is how I made it.

carrot

carrot-1     Carrots – 2 washed, peeled and grated

     Green onions/spring onions- 3 springs

Tempering : Oil, Mustard seeds and cumin seeds.

Spices : Pepper and salt. Lime juice – 1tsp.

First grate carrots and finely chop onions.

 Mix them with salt  and pepper, squeeze little fresh lime juice on top.

Do the tempering, heat oil when hot add mustard seeds and cumin seeds. When it starts to pop, switch off and mix with veggies.

Eat as such,  or with rice.  Enjoy fresh !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Rava Dose

Day 27 of Recipe Marathon #2

This recipe is a small twist on one of our favorite breakfast/tiffin dish. Along with regular sooji/suji/rava/rave/semolina and rice flour, I have also added wheat germ to make the breakfast item more nutritious.

dosa1

Ingredients:

  • Rice flour -1 cup
  • Semolina/rava – 1/2 cup ( use the very fine kind here, know as chiroti rava in Kannada)
  • Wheat germ – 1/4 cup
  • Chopped or grated veggies- carrot and cilantro leaves
  • Cumin seeds – 1tsp
  • Water about 3-4 cups

* Can also add green chillies for more spice, grated zucchini and onions can also be used here.

 dosa-1

  1. Mix all the above ingredients with salt and water to smooth batter( Batter should be thin, once poured over the hot griddle/tava it should from like lace) .
  2. Heat griddle on medium high heat, when hot pour the batter around little by little to from a circle .
  3. Let it roast for 2-3 mins on side, when sides starts to leave, flip/turn and cook the other side for a minute.
  4. Fold into semi-circle and serve with favorite side dish.

Simple, easy and healthy breakfast ready in minutes. Enjoy !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Apple-Cranberry Squares

Day 26 of Recipe Marathon #2.

I had few apples which was sitting in the basket for last week, so I baked today using that.
To make it more tasty, I added dried cranberries, some nuts and chocolates.

ac-squares

Ingredients

  • Apple – 1 chopped (about a cup)
  • Cranberries- 1/2 cup( I used Dried)
  • Almonds chopped -1/2 cup
  • Semi sweet chocolates- 1/4 cup (I used Hershey’s Kisses)

Dry Ingredients

  • Whole wheat flour – 1 cup
  • Unbleached all purpose flour – 1 cup
  • Baking powder – 1tsp
  • Cinnamon sugar – 1 tsp
  • Nutmeg- 1/4 tsp
  • Brown Sugar – 3/4 cup or more for more sweetness.

Wet Ingredients (Liquids)

  • Orange juice – cup
  • Apple sauce – 1/2 cup
  • Oil – 1 tbsp
  • Butter – 1tsp (for greasing)  

squares-1

  1. Pre-heat oven 375 degrees farenheit.
  2. Grease a square baking pan or use muffin cups.
  3. Sift in all the dry ingredient,  mix all the wet ingredients. Mix chopped apples, nuts, dry fruit and chocos.
  4. Slowly add liquids to flour mixture and mix to a smooth batter. If thick add more juice or milk.
  5. Now  fold in apple mixture gently, and pour them to the greased baking pan.
  6. Bake for about 35 to 45 mins. Once the top get golden brown,  and bounces a little when touched. It will be ready.
  7. Take out of the oven, let it cool a bit. Cut into squares and enjoy when its warm.

Taste great the next day, we like to have this for Breakfast with hot coffee.

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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Chili Relleno

Day 25 of Recipe Marathon #2.

As much as I like making quick meals, I also like making elaborate meals once in a while. I keep these kind of meals on leisure days like weekends.

Apart from Indian food we love Mexican foods for the spice, and any Mexican recipe can be made into vegetarian recipe. So I tried making Chili Relleno over the weekend.

I got the basic sauce recipe from the TLC’s Take home chef show, sauce was very simple and at the same time looked very authentic. I have modified the recipe according to my taste.

Here goes the recipe for it.

chili

 For making this dish, some Preparations are required. It takes little time, but its all worth it once you put those hot chili’s with some beans and melting cheese into your mouth. 

 1. Roasting peppers ( Can be done on a open flame or I have used oven for roasting peppers, when roasting many peppers its very convenient doing this way)

 2. Soaking Mexican chili for at least 20 min in hot water,and then grinding, this chili sauce is the base for the sauce.

3. Cooking beans, I used small lentils to stuff the chili’s so it takes no soaking time and less cooking time. One can also use store brought beans, or skip beans and stuff the chili’s with just cheese.

peppers-11

Roasting Peppers

  • Pre heat oven  at 450 degree Fahrenheit, Rub little oil on the peppers and arrange them on foil on a baking sheet and put it in oven, when top side starts to brown (takes about 10-12 mins) turn and brown on the other side (5-10 mins)
  • Once this step is done, take out from oven and put all the chili’s in  covered with plastic wrap or with a plate or lid. Let it steam and leave for 10 Min’s. This helps skin come out easily from the peppers.
  • Once cool enough to handle, remove the skin,  make slit and remove the seeds inside as well. Keep aside.

* While pepper are roasting , make the chili sauces. Explained below.

peppers-2

 One big Mexican hot chili. Soak in warm or hot water for at least 20 Min’s or till soft. Then with the water grind to make a sauce( use adobe sauce instead). This is the base for the sauce. Keep aside.

 chili-rellleno

  1. Cook beans or use store brought.  Take a spoon full and stuff the chili’s, stuff all of them and keep aside.
  2. Make the sauce, Chop onion, tomato (1 each), heat oil when hot add chopped veggies, once they are cooked till soft add chili sauce prepared earlier. Adjust according to your spice level( i have used 3/4 portion shown above) Allow it to cook and combine well add salt and adjust to taste.
  3. Once done, simmer the heat on the stove.
  4. Add the stuffed pepper onto the sauce, sprinkle with cheese little or more.
  5. Cover with lid and cook until cheese melts (since beans and chili’s are cooked, it doesn’t take much time at all, it can also be done inside the oven)
  6. Once the cheese melts, serve. Eat warm. Garnish with few cilantro leaves.

It tasted very authentic, spicy and very flavorful better than any restaurant food I have tasted. Making sauces at home from scratch make whole lot of difference to the dish.

Enjoy !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi
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