BABY CORN PULAV

Recipe source : Rak's Kitchen

Ingredients

1. Basmati rice- 1 cup
2. Bay leaf- 1no
3. Clove- 3 nos
4. Cinnamon -1"piece
5. Cardamom-2 nos
6. Onion(sliced finely) -1 no
7. Baby corn(sliced) -10 nos
8. Coconut milk- 2 cups to 21/4 cup (it should not be too thick or too thin)
9. Salt to taste
10. Oil

To grind

1. Coriander leaves (chopped)-1/2 to 3/4 cup
2. Garlic- 2 cloves
3. Ginger-1/4" piece
4. Grated coconut- 2tbsp(optional)
5. Green chili-2 to 3 nos(or to taste)
6. Garam masala powder- 1/4 tsp

Method

• Wash rice and keep aside.
• In a blender combine all the ingredients  to grind and blend to form a smooth paste.Keep aside.
• Heat oil in a pan ,add bay leaf,cloves,cinnamon and cardamom and sauté till fragrant.
• Now add onion and fry it till it turns pink.Add baby corn,ground masala paste and turmeric powder.
• Saute till raw smell leaves.
• Add rice and fry for about a minute.
• Now add coconut milk and salt,mix well.Reduce the flame to low,cover and cook till done .

Serve with raitha,pickle and papad.

VEGAN CHOCOLATE ICE CREAM / RICE MILK CHOCOLATE ICECREAM

Ingredients

1. Rice milk- 3 cups(use home made rice milk(see note) or try this vanilla flavored rice milk from here) 
2. Cornflour-4 tsp
3. Cocoa powder-3 tbsp
4. Sugar-1/4 to 1/2 cup
5. Vanilla extract- 1 tsp
6. Peanut butter- 2 to 3 tbsp(optional)

Method

• Mix cornflour with 1/4 cup rice milk.Keep aside.
• Mix cocoa powder with the rest of the milk,heat it in a sauce pan and bring it to just under a boil.
• Slowly pour the cornflour mixture into the rice milk,stirring continuously.
• Cook for 3 to 4 minutes , until it is thick.Switch off the stove.
• Add sugar and vanilla extract and mix well. 
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it is freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the peanut butter(if using)  and fold it in, lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

Note: You can find the recipe for home made rice milk  here , here or here.

Sending this to ABC series:Desserts events @ Ramya's recipes

                          & Chocolate fest @Srav's culinary concepts

TOMATO SOUP

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Swetha of Our cherished world.I chose to make this delicious tomato soup from her blog. You can find the original  recipe here.

Ingredients

1. Bay leaves- 1 no
2. Cloves-5 to 6
3. Cumin seeds- 1/2 tsp
4. Onion chopped- 1 small
5. Ginger garlic paste- 1 tsp
6. Tomato- 4 to 5  medium
7. Carrot(diced)-1 small(optional)
8. Water-1/2 to 3/4 cup
9. Black pepper powder- to taste
10. Salt-to taste

For garnishing

1. Croutons
2. Cashew cream
3. Coriander leaves

Method

• Heat oil in a pressure cooker.Add bay leaves and cloves.saute till fragrant.
• Add cumin seeds and let it splutter.
• Add chopped onion and saute till it turns golden brown.
• Remove the bay leaves and the cloves from the pressure cooker and discard.
• Now add ginger garlic paste and saute till raw smell leaves.
• Add diced carrot and saute for 3 to 4 minutes.
• Now add tomatoes ,water ,pepper and salt to taste.Cook until done.
• Open the pressure cooker when stem is completely released.
• Blend it using a hand blender.(For blending ,wait until it cools down a bit.Reheat it just before serving)
• Strain the soup if desired.
• Garnish with cashew cream ( i used home made cashew cream, you can also use store bought cashew and almond cream ,like this one )and coriander leaves.

FRESH STRAWBERRY TART

Recipe source:Confessions of a Tart
You can find the detailed recipe here

For sweet tart dough

Ingredients

1. All purpose flour-1 1/2 cups
2. Confectioner's sugar-1/2 cup
3. Salt-1/4 tsp
4. Butter(unsalted- cut into small pieces)-9 tbsp
5. Egg yolk- 1 large

Method

• Combine all purpose flour,sugar and salt.Add butter and mix it lightly using your finger tips until mixture resembles bread crumbs.
• Now add egg yolk and mix well  using a fork.
• Turn the dough onto a clean surface and lightly knead the dough until it comes together.(add 1 or 2 tbsp of ice cold water if the dough is too dry)
• Press the dough into a buttered tart pan (check this one from amazon).
• Prick the bottom with a fork for a few times and freeze the crust for about 30 minutes before baking.
• Preheat the oven to 375deg F .
• Lightly butter an aluminium foil and press the buttered side down onto the crust, and bake for about 20 minutes.
• Carefully remove the foil .If the crust has puffed up,lightly press with th back of a spoon and bake for another 5 to 8 minutes or until it is firm and golden.

For Pastry cream

Ingredients

1. Whole milk- 2 cups
2. Sugar-1/2 cup+1 tbsp
3. Eggs-2 large
4. Unsalted butter- 4tbsp
5. Salt-1/4 tsp
6. Cornstarch-3 tbsp
7. Vanilla extract-1 tsp

Method

• Pour milk into a heavy sauce pan .Add salt and bring to just under a  boil ,stirring occasionally.
• Mix together sugar,cornstarch and eggs until combined.
• Slowly pour 1/2 cup milk into the egg mixture,whisking as you do so.
• Pour the egg mixture back into the hot milk and cook until thick ,whisking continuously.
• Switch off the flame and add vanilla extract and butter,mix well.Allow to cool for 10 minutes,stirring occasionally.
• Cover the pastry cream with a plastic wrap, directly over the top of the pastry cream to prevent skin formation.
• Put in the refrigerator to cool.

To assemble

Fill the crust with pastry cream and arrange sliced strawberries( almost 10 to 15  nos) over the pastry cream in a circle and serve.

EGG CURRY( WITH POTATO)

Recipe source( with slight variations): Suriyani pachakam (Bava R Lukose)

Ingredients

1. Hard boiled eggs-6 nos
2. Onion sliced-2 large
3. Ginger chopped-1 tsp
4. Garlic chopped- 1tsp
5. Green chilies(cut vertically)- 4 nos(or to taste)
6. Coconut milk(thin)-2 cups
7. Potato (cubed)-1 large
8. Coconut milk(thick)-1/2 cup
9. Oil

To grind

1. Chili powder-2 to 3 tsp(according to taste)
2. Coriander powder-1tbsp
3. Turmeric powder- 1/2 tsp
4. Black pepper powder- 1/2 tsp
5. Cinnamon stick-1" piece
6. Cloves- 4 nos

For tempering

1. Mustard seeds-1/2 tsp
2. Shallots(sliced)- 1 tbsp
3. Curry leaves- 1 sprig
4. Oil

Method

• Combine all the ingredients to grind ,add sufficient quantity of water and grind to form a smooth paste.Keep aside.
• Heat oil in a pan , add sliced onion and salt to taste.Saute for 2 to 3 minutes .
• Now add chopped ginger , garlic and green chilies.Saute till onion turns golden brown.
• Reduce the flame to low and add the masala paste and saute till oil separates.
• Add potato and thin coconut milk.Cover and cook till done.
• Once potato is cooked ,pour thick coconut milk and stir well.Adjust salt to taste.
• Add hard boiled eggs and switch off the flame.
• Heat oil in another pan and add mustard seeds.Let it splutter.Add shallots and curry leaves,saute till it turns golden brown.Add this to the curry, cover and keep aside for few minutes before serving.
• Serve with idiappam or appam

To prepare idiappams

Ingredients

1. Idiappam flour (rice powder)- 1 cup
2. Hot water- 1 to 1 1/4 cups
3. Oil- 1 tsp
4. Salt to taste

Method

• Combine 1 cup idiappam flour(rice powder) ,1 to 1 1/4 cups hot water,1 tsp oil and salt to taste.
• Knead well to form a soft dough.Fill this dough into an idiappam press.
• Add 1 tsp grated coconut into the idli plates and  squeeze the dough over it.Sprinkle grated coconut over this if desired.
• Steam it for about 10 to 1 5 minutes and serve with egg curry.

ENJOY!!

SAMOSA

Ingredients

Pastry sheets

1. All purpose flour or whole wheat flour-  1 1/2 cups (I used whole wheat flour)
2. Semolina(rava)-2 tbsp
3. Ajwain/carom seeds-1/4 tsp
4. Oil- 2 tbsp
5. Water-1/4 to 1/2 cup(approx)
6. Salt to taste

Oil for frying samosas

Filling

1. Potatoes(boiled and mashed)- 2 medium nos
2. Cumin seeds- 1/4 tsp
3. Asafoetida- 1 pinch
4. Green chilies (chopped)- 1 or 2 (according to taste)
5. Ginger chopped- 1 tsp
6. Onion chopped - 1 no
7. Chili powder- 1 to 1 1/2 tsp(according to taste)
8. Turmeric powder- 1/4 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 1/4 tsp
11. Coriander leaves(chopped)- 2tbsp
12. Salt to taste
13. Oil

Method

To prepare the dough for the crust/pastry sheets

• Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
• Slowly add water and start kneading as you do so.
• Knead for about  3 to 4 minutes to form a soft dough (like chapathi dough).
• Cover  and keep aside for about  30 minutes.

To prepare the filling

• Heat oil in a pan and add cumin seeds,let it splutter.
• Now add asafoetida,green chilies and ginger.Saute till done.
• Add onion and saute till it turns golden brown.
• Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
• Saute for about a minute or till raw smell leaves.
• Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
• Add chopped coriander leaves and mix well.Keep this aside.

To prepare samosas

• Divide the dough into lemon sized balls.
• Roll this out into thin circles and cut this into half.
• Moisten the edges with water using your finger tips.
• Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
• Dampen the inner edges with water using your fingers and lightly press the edges together .
• Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
• Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
• Serve with tamarind and mint-coriander chutney.

Enjoy!!