orema

Pudina thogiyal or mint thogaiyal is very common dish at home and one among the recipe which everybody will eat . So whenever i make simple rasam , rice and a curry i make any thogayal either with coconut or  coriander leaves. Enjoy this simple thogayal with Curd Rice or you can mix this with plain hot rice or even have with any Paratha .

The stepwise pictures are taken in my mobile phone. Will update it when i make it next time.

INGREDIENTS:

METHOD:

• Clean and wash the mint leaves nicely.
• In a pan, add oil and fry the urad dal, red chillies , asafoetida,tamarind in a medium flame , till the dal turns golden brown. Be careful not to get it burnt.

• Switch of the flame and add the mint leaves to this and saute this in the pan heat for few minutes. Add coconut to this and when it is completely cool, grind this into a thick thogayal . Grind this into a fine paste. You can add 1 tblsp of water while grinding.Do not make it watery like a coconut chutney.

• When done transfer it to a clean and dry box and this can be store in the refrigerator for a  week. But always handle it with a clean spoon.

When i posted the recipe of HOMEMADE SPROUTS i wanted to post the recipe of this salad too as sprouts are available in my kitchen almost everyday. Since my hubby is preparing for the Singapore Marathon which is coming up this weekend i wanted to include more of salads, spinach and green veggies in the diet. So i made this salad two days back and the lovely wooden bowls which Raji bought for me from Bali complimented the clicks.

INGREDIENTS

METHOD:

• In a big wide bowl combine all the ingredients and toss well to get uniform mixing.
• Serve immediately.
• If you want to serve it later, do not add the salt , pepper and lemon juice. Just add them before you serve.
• While adding tomatoes de seed them by scooping out the seeds with a spoon and cube it.
• You can add chopped onions too.
• Addition of veggies depends on you choice and the availability of the veggies too.
• If you don’t like the sprouts raw, you can steam it in a idli steamer for a minute and add to the salad. do not steam more than a minute.

  Marble cake i have seen in many blogs but i always have a doubt whether i could manage to get the swirls and the marble effect on the cake. Actually i planned for  another recipe to post today and even i scheduled it too. But suddenly i remembered it is my co-sister’s birthday today and i made this eggless marble cake to surprise her with a visual treat. So after sending the kids to school i immediately started the process and clicked , edited and finally started writing the post. Please bear with my clicks this time as i was in a hurry to post and i couldn’t wait till the cake to completely cool , and cut that too. The reason for my urgency is  i was hearing some thunder and so i wanted to click before it starts to rain.

The recipe i adapted from Divya's space and many videos from the Google search clarified me in making the marble effect. The original recipe has butter but after started making only i realised i have no enough butter and so i replaced with oil. Still it came out soft and yum.

INGREDIENTS:

Method:

• In a wide bowl add the flour, baking soda and baking powder  and since i used the milk powder i added it too. If using condensed milk add it to the wet ingredients.
• Sift the mixture to ensure even mixing.
• Add the powdered sugar and oil and mix well in a separate bowl. Mix well. Add milk to this.  If using butter cream the butter and sugar till it becomes fluffy. Add milk to it later and add the vanilla essence too. If using condensed milk instead of milk powder add at this stage.

• In hot water add the cocoa powder and mix well to make a paste and add the orange zest to this.

• Mix the milk,oil and sugar mixture to the sifted flour mix.
• Mix well without lumps. Take 1/2 cup of the flour mixture and add it to the cocoa mixture.

• Grease the pan with oil and spread one portion of  of plain batter to this.
• Now add one portion of cocoa batter to this and make swirls with a fork or knife.

• Repeat the same process for another portion too.

• Preheat the oven to 160 degrees and bake it for 30 to 35 minutes. Mine got done in exactly 26 minutes. Insert a tooth pick in the center of the cake to check whether it is done or not. If it comes out clean then it is done.

• Cool it in a wire rack. When it is completely cool, cut them into pieces. Else you will get the crumbles.

• It will be better if you keep it in the refrigerator and cut this after 2 hours.
• Orange zest you can skip too if you do not have oranges at home. But i recommend to add this as it enhances the flavor of the cake.

PLAIN IDIYAPPAM AND THENGAI SEVAI

Idiyappam | Sevai | string hoppers is a very rare dish we make it at home. My mom makes it regularly using the traditional  Sevai Nazhi , which is very tough( i feel) but we used to help her when we were kids. She makes variety of Sevai and i will soon post the recipes of the sevai soon. My kids don’t prefer much and only me and my hubby only eat this and whenever i make this i do for dinner only.So never had chance to click. Somehow  last week i managed to make this for breakfast and clicked too. This is very handy if you don’t have Idli | dosa batter at home. I used the idiyappam flour but you can use plain rice flour too.

INGREDIENTS:(FOR PLAIN IDIYAPPAM)YIELDS APPROX. 10 PIECES

METHOD:

• In a pan add water and add salt and oil to it. Keep the flour in a wide bowl. When you see small bubbles of water switch off the flame and add it slowly to the flour. when it is warm mix it nicely with a spoon and with you hands make it into equal portions to fit into the press.
• Use the omapodi achhu for this.

• Grease an idli plate and press medium sized circles . Steam this for 5 minutes. After a minute take it out from the idli plate and transfer it a wide plate and cover it with a damp cloth to keep it moist and to avoid drying. Repeat the process for the rest of the dough. If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently. Add coconut in the last and mix well.

• If you like coconut milk you can serve it with coconut milk too.

INGREDIENTS FOR THENGAI SEVAI | COCONUT SEVAI:

METHOD:

• In a pan add oil and add mustard seeds, channa dal,urad dal, chopped green chilli, peanuts and saute in a medium flame till the dal and peanuts become golden brown.
• Add this to the plain idiyappam and add a tsp of coconut oil.
• In the same pan saute the coconut in a low flame till it gives a nice aroma.

• Add this also to the plain idiyappam and mix it gently with clean dry hands.
• Add curry leaves to this. ( I didn't’ t have and so i didn’t add)

You can have Idiyappam with Vegetable Stew.

     NOTE:

1. While boiling the water to make idiyappam do not boil too much.
2. Do not steam the idiyappams for too long. Else it will become rubbery.