Monday, February 28, 2011

Kai Kuthal Arisi Sweet Modagam/Hand Pound Rice Modagam

Starting the Sangakala unavu with sweet modagam,I dedicate these modagams to my luvly god Ganesha....


Here is the stepwise procedure...


Heat two table spoons of Ghee in a pan


Measure 200 gms of Hand pound Rice


Add it to the hot ghee in the pan


Roast it for 2-3 minutes in medium flame


Add 400 ml of water and it takes jus 2 minutes to be cooked


It wont be sticky like cooked rice,but luks like cooked rava.


Melt jaggery with little water in med heat,once it started to boil,switch off the gas
(No consistency required for the syrup)


Filter the jaggery syrup to the cooked rice


Mix the jaggery syrup and Rice well


Grate some fresh coconut and add to it


Add some cardomom powder to it


Make some modagam with warm cooked rice


With some desired shapes too...Steam it for 4-5 minutes 


And its ready to serve


Actual recipe is
Ingredients
Broken rice-200 gms
Jagggery-100 to 125 gms
(Or) Karupatti sugar-3/4 cup
Ghee-2 tbsps
Cardomon powder-1 tsp
Method
1.Heat the pan,add the ghee and the rice
2.Roast the broken rice for 1-2 minutes in ghee
3.Add 200 ml of water and allow the rice to cook
4.The rice ,will be cooked in 2 minutes,in mean melt jaggery in little water and bring to boil
4.Add the jaggery syrup by filtering it to the rice
5.Add cardomon powder and Reheat the rice in same pan
6.Switch off the fire and make desired shapes of modagam when it is warm itself
7.Steam them for 5 minutes and Its done now


To make Kaikuthal Rise/Hand pound Rice
1.Wash the raw rice 2-3 times in water
2.Spread a plastic sheet ,over it spread another doti /muslin cloth
3.Spread the washed rice and allow it to dry for a day
(I usually dry it by morning to evening,it depends on your atmosphere humidity)
4.Grain the dried rice in blender in a single pulse
Make it coarsely ,not powder form
5.Store it in Container for future use.


Yummy and Healthy Snack is ready...

Tuesday, February 22, 2011

The Winning Story

There is a complaint that I am not posting about indian cooking much for long time...Its time to relieve the blame that made on me..I got a call to take part in cookery contest for rotary conference that held in chennai trade center....I didnt ask any further detail and planned to go ahead with a dish...Later the concern caught me in person "Are you going to cook Sangakala unavu?"..I just looked back to confirm if she is asking only me....I raised my brows and she explained It should not be any dish,only the ancient food...
So,I need to do cook the dishes with the limited ingredients which was available in BC's...Its must be with Brown Rice,Hand pound Rice(Kai kuthal Arisi),Kavuni Arisi(Black Rice),Ragi,Whole Wheat............


                             I have chosen the theme to make all the three southern states of ancient breakfasts that is made in clay pot(Man Panai)....I have heard many times about karnataka modhee from my grand mother,She explains this interesting breakfast for workers how they made it in karnataka on her childhood days....From there,I got the modhee procedure...For Kerala,I choosed kelvargu Puttu,which is easy and breezy and my favourite one..And for the last, our Thai Tamil nadu breakfast,Kai Kuthal Arisi Modagam Sweet/Sour dishes which i got from Aachi(chettiyar aunty),Mogana Kalavai(Ancient Sambar) and Karupatti Kapi.....


And One more Category of any healthy drink....I chosed to make Herbal Sip which is made out of 5 kinds of green leaves....I really had a big time doing the whole process....I geared up my friends(ya,the real ones) and my husband to help me....One of my friend helped me to search on sangakala unavu source,the other helped me to take care of hansika and the other took care of my american guest....I had put my mind off  on all these issues except getting done for the contest.....

There goes my final breathe for the contest,I won it on both the categories......Appa,Alai Vidugna...I felt as such when i won.Though it was tough,I luved the whole experience trying new dishes on Ancient (Healthy) Ingredients for last 20 days..I enjoyed every bite of other contestants dishes too(still relishing it).....It really took a new turn in my cooking...Sure,I am going to post all the winning recipes soon and also would luv to cook more of our ancestors healthy dishes....

Sunday, February 13, 2011

Doughnuts -Happy Valentine's Day

Its a great time to tell you,guys.....I won two awards on cooking in an International Conference....I am honored to dedicate it to my family and friends,today....More coming up on my next post....

On this Celebration and flying mood.....Luv to Share my dough nuts (daring baker's recipe)which i made on a rainy day....Its an awesome treat , to spread the love....

Whisk the egg whites to bubbly


Soak the yeast in water for 10 minutes with a tsp of Sugar


Heat the milk in microwave for 1 minute and add the butter ,wait till it melts
Add the egg whites to the yorks


and add the soaked yeast to the mixture....Its mean all the wet ingredients are mixed to one....

Mix the flour in half way, with mixed wet ingredients and do add the rest of the ingredients.
The dough will be sticky,but still it takes best air..

The dough gets double in 20 minutes...Knead them well,adding some more flour..
Once,the dough is firm....Roll out and shape up with a dough nut shaper and any of ur desired shape..
Rest it for 20 minutes again

And Deep fry them....

Make the Chocolate sauce ready as in given recipe

Dip the doughnuts in the sauce...ohhhh...yummmm


They taste the best every way....

 
How can i miss my droll wroth doughnuts without saucy....
     

Sprinkle some candids and decor on ur way...

My dough nuts are ready to attack...

Our balcony is a great place to have a bite....

by watching some rain  :)

This is one of the love shot happened in chennai....This Taj mahal is made out of Lindt Swiss (White)Chocolate....hmmm...Chocolates , never a sin...


Actual Recipe for doughnuts
Ingredients
·         1 1/2 cups milk
·         2 1/2 ounces vegetable shortening/butter, approximately 1/3 cup
·         2 packages instant yeast
·         1/3 cup warm water (95 to 105 degrees F)
·         2 eggs, beaten
·         1/4 cup sugar
·         1 1/2 teaspoons salt
·         1 teaspoon freshly ground nutmeg
·         23 ounces all-purpose flour, plus more for dusting surface
·         Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions
1.Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening/butter. Place the shortening in a bowl and pour warmed milk over. Set aside.
2.In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
3.Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
4. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
5.On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
6.Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

I must say this is the best recipe for deep fried doughnuts.....Happy valentine's day...

Monday, February 07, 2011

Currant Slices with Spiced Apple Syrup



For Sweet Punch,I 'm posting this yummiest and spongy black currant cake on time...Though,i missed many of the sweet punches ,I am back to rock with their best recipes..I never used black currants in baking and its hard to get fresh ones in Chennai..So,I bought some dried currants to try the recipe


Boil 300 ml of apple juice with black currants and some cinnamon stick and Rest it for 2-3 hrs or overnight


Squeeze the black currants and remove from apple sauce.Save the Apple Sauce for further use


The recipe is very easy,put everything al-together and beat it.The dough was very light and airy


I have put half of the currants to the dough and...


Fold it 


Pour it to a flat baking pan,As I dont have one,I used my bread pan..
Spread the remaining currants on top..Bake it for 180* for 20 minutes


Violaaaa.....Its done....Actually,It tastes the best on the next day like every fruit cake..


I had left over dough..So i used my muffin cup to bake some more and....


I baked in tiny cups too,Thank you RAKS for bringing these cuties from sg....


I am sure,This is a great idea to serve in...


Dont forget to try with some apple sauce drizzling....


I am sure,Even the crumbs wont be left....








Currant Slices with Spiced Apple Syrup
Ingredients
Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz
Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing

Method
* Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
*Preheat oven to 180C/350F or gas mark 4.
*Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
*Sift together flour and baking powder,reserve.
*In a large bowl,cream together the butter and sugar till fluffy.
*Mix in beaten eggs and vanilla extract and beat well.
*Add the flour mix little at a time and beat well till you get a smooth batter.
*Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
*Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
*Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
*Cut the cake into slices and serve warm with the hot syrup spooned over. 


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