Tuesday, March 19, 2013

Orange Walnut Cake




Ingredients: 

1. Orange juice - 1/4 cup, freshly squeezed
2. Eggs - 3 
3. Pure Vanilla Extract - 1 tsp 
4. Orange zest grated - From one whole orange
5. Olive Oil - 1/2 cup
6. All purpose flour - 1 cup, sifted
7. Walnuts - 1 1/2 cups
8. Baking powder - 1 tsp 
9. Powdered Sugar - 1 cup 
10. Salt - 1/4 tsp

Candied Orange Preparation:


Cake Preparation: 

1. Preheat the oven to 375F. 
2. Grind the walnuts in a food processor to a fine powder and keep aside. 
3. Add the sifted flour, baking powder and salt. Mix well and keep aside.
4. Beat the eggs until smooth and foamy. Add sugar and beat again. 
5. Add vanilla extract, olive oil, orange zest, orange juice one by one and mix well. 
6. Add the flour-walnut mixture into the egg mixture a little at a time mixing continuously until all the flour is mixed.  
7. Grease a 9 inch baking pan and transfer the batter into it. 
8. Bake for 40 mins or until a tooth pick inserted comes out clean. 
9. Let cool for an hour and top it of with candied oranges. 

Enjoy! :D 



Monday, March 18, 2013

Broccoli and Garlic Stir Fry



Ingredients: 

1. Broccoli - 1 lb, fresh cut
2. Garlic - 4-5 cloves, finely chopped
3. Black pepper - 1 tsp 
4. Sriracha sauce - 1/2 tsp 
5. Oil - 2 tbsp
6. Salt - As desired

Preparation: 

1. Wash the broccoli florets well in warm water and keep aside. 
2. Heat oil in a pan. Add the chopped garlic and mix well for about 30 seconds. 
3. Add the broccoli and salt. Mix well with the garlic. 
4. Add the black pepper and sriracha sauce and mix well. 
5. Cook the broccoli stirring continuously for about 10 mins or until the broccoli is done and crisp. 

Enjoy! :D 




Sunday, March 17, 2013

Tapioca (Kappa) Puzhukku - Tapioca in Coconut Sauce




Ingredients: 

1. Tapioca - 1 lb (Peeled with the outer pink and brown skin removed, cubed and washed in water a few times)
2. Coconut - 1/2 cup 
3. Pearl Onions - 3-4 
4. Green chillies - 3-4 
5. Garlic - 1 -2 clove
6. Cumin seeds - 1/4 tsp
7. Mustard seeds - 1/2 tsp
8. Curry leaves - A sprig
9. Turmeric powder - 1/2 tsp
10. Salt - To taste 
11. Coconut oil - 2 tbsp

Preparation: 

1. Cook tapioca with turmeric and salt until well done and mushy. 
2. Drain the water and keep aside. 
3. Puree the coconut with water and ingredients 3-6. 
4. Add the puree to the cooked tapioca and cook further until the sauce thickens. 
5. Heat coconut oil in another pan. Add mustard seeds, when the splutter add curry leaves until they are  just wilted. 
6. Add this to the cooked tapioca and coconut mix. 
7. Serve warm with Fish curry

Enjoy! :D 


Friday, March 15, 2013

Strawberry Vanilla Smoothie




Ingredients (2 servings): 

1. Strawberries - 7-8
2. Vanilla Yogurt - 1 cup
3. Milk - 1 cup
4. Pure Vanilla Extract - 1/2 tsp
5. Honey - 2 tbsp 

Preparation: 

1. Add all the ingredients, solids first and then the liquids and puree in a food processor. 
2. Consume promptly. 

Enjoy! :D 


Thursday, March 14, 2013

Mixed Beans and Celery Curry






Ingredients: 

1. Mixed beans - 2 cups (Available in most Indian Grocery stores in the US - SWAD brand mix of Black chana, black eyed peas, moong beans, black grams, rajma beans, red grams etc)
2. Garlic - 3-4 cloves
3. Onion - 1 chopped
4. Tomato - 1 chopped 
5. Celery - 3-4 stems chopped 
6. Curry leaves - 2 sprigs
7. Green chillies - 3-4 chopped
8. Cumin seeds - 1 tsp
9. Turmeric powder - 1/2 tsp + 1/2 tsp
10. Red chilli powder - 1 tsp + 1 tsp
11. Garam masala - 1/2 tsp 
12. Cilantro - Chopped, for garnish 
13. Salt - To taste
14. Oil - 2 tbsp

Preparation: 

1. Soak the mixed beans in water for at least 3-4 hrs. 
2. Cook the beans with water, salt, 1/2 tsp turmeric powder and 1 tsp red chilli powder. Keep aside. 
3. Heat oil in a pan, splutter the cumin seeds, add the chopped garlic and saute. 
4. Add the chopped onion, celery, curry leaves and green chillies. Saute until the onion sweats. 
5. Add turmeric powder and red chilli powder. Mix well until the raw smell of the spices go away. 
6. Add tomatoes and mix. Once the tomatoes  are partially cooked and mashed, add this to the cooked beans. 
7. Add garam masala to the curry. Heat the beans curry for 10 -15 minutes stirring occasionally for the flavors to blend in. 
6. Garnish with coriander leaves. 

Enjoy! :D 




Colocasia or Taro Root (Chembu) Masala Roast







Ingredients:

1. Taro or Colocasia roots - 1 lbs, De-skinned and chopped into medium size wedges
2. Garlic - 3-4 cloves, finely chopped
3. Onion - 1 medium size, chopped
4. Green chillies - 3-4 chopped
5. Curry leaves - 1-2 sprigs
6. Turmeric powder - 1/2 tsp
7. Red chilli powder - 1 tsp
8. Garam masala powder - 1/2 tsp
9. Red chilli flakes - 1/2 tsp (optional)
10. Oil - 2 tbsp
11. Salt - To taste

Preparation:

1. Heat oil in a pan.
2. Add the chopped garlic and saute until lightly browned, for about 30 seconds.
3. Add the onions, green chilli and saute.
4. Add red chilli powder, turmeric powder and garam masala and mix well for about a minute.
5. Add the taro roots. Add half a cup of water and salt.
6. Cover and cook for about 10 - 15 minutes until the taro roots are cooked.
7. Add the curry leaves and red chilli flakes, mix and remove from heat.
8. Serve with rice.

Enjoy! :D



Tuesday, March 5, 2013

Avocado and Kiwi Green Smoothie



Ingredients: 

1. Avocado -  1 ripe
2. Kiwi - 1 ripe
3. Parsley - 2 stems
4. Mint - 2-3 leaves 
5. Honey - 2 tbsp
6. Ginger - A small piece 
7. Applesauce - 1/4 cup
8. Milk - 1/4 cup 

Preparation: 

1. Cut the avocado and kiwi. 
2. Add all ingredients and puree in a food processor. 
3. Consume promptly. 

Monday, March 4, 2013

Mushroom and Green Onion Orzo with Béchamel Sauce



"Pasta doesn't make you fat. How much pasta you eat makes you fat. "  - Giada de Laurentiis




Ingredients : 

Orzo - 2.5 cups
Shiitake Mushrooms - 1/2 lb
Celery - 2 stalks
Green onions - A bunch 
Garlic - 2-3 cloves, finely chopped plus one crushed
Parsley - 2-3 stems, finely chopped
Basil - 4-5 leaves
Red wine vinegar - 2 tbsp
Extra virgin olive oil - 2 tbsp plus 1 tbsp 
Freshly ground black pepper - 1 tbsp
Salt - To taste
Grated parmigiano reggiano - 2 tbsp
Silvered almonds - 2 tbsp

For the Béchamel Sauce: 

1. Milk - 1/2 cup 
2. All purpose flour - 1tbsp
3. Salt - to taste
4. Butter - 1 tsp

Béchamel Sauce Preparation: 

1. Melt butter in a heavy-bottomed pan. 
2. Add the flour little by little and mix well with a wooden spatula. Make sure the flour doesn't brown and no lumps are formed
3. When bubbles start forming, start adding warm milk, a tbsp at a time mixing constantly. 4. Once the milk is mixed throughly with the flour and butter, add the rest of the milk and stir slowly. Add salt. The sauce will begin to thicken after a while.
5. Once it reaches a creamy consistency, remove it from the heat. 

Preparation: 

1. Cook the orzo according to the packet directions with salt, a crushed garlic clove and a tablespoon of olive oil until al dente. Drain and keep aside. 
2. Heat oil in a heavy bottomed pan. 
3. Add the chopped garlic. Mix for about 30 seconds. 
4. Add the green onions and celery. Mix for about a minute. 
5. Add the mushrooms and basil leaves. Add salt, pepper and red wine vinegar. Cover and cook until the mushrooms are well done. It would take about 10 minutes. 
6. Add the cooked mushroom mixture to the cooked orzo and mix. 
7. Pour the Béchamel Sauce to the pasta and mix well. 
8. Top it off it silvered almonds, grated parmigiano reggiano and chopped parsley. 

Enjoy! :D 




Pumpkin Bread Rolls




Warm and moist pumpkin bread with subtle flavors. This recipe is moderately adapted from Pumpkin Dinner Rolls.  


Ingredients: 

1. All purpose flour - 5 cups (makes about 12 big rolls)
2. Pumpkin puree - 1 can (About 1 1/2 cups - You can alternatively use home made pumpkin puree)
3. Warm milk - 2/3 cup
4. Yeast - 1 packet or 1 tsp
5. Olive oil - 2 tbsp
6. Freshly grated nutmeg - 1/4 tsp
7. Egg - 1 plus 1 more for egg wash (optional)
8. Water - 1/4 cup
9. Sugar - 1 tbsp
10. Salt - 1 tsp

Preparation: 

1. Dissolve the yeast in 1/4 cup of water plus 1 tbsp of sugar for 5 -10 minutes until it rises. 
2. In a mixing bowl, take 2/3 cup of warm milk. Add the olive oil and pumpkin puree to it. 
3. Add the grated nutmeg and mix well. 
4. Add the egg, salt and mix. 
5. To this add the yeast solution and mix throughly. 
6. Add the flour 1/2 cup at a time until the whole flour is added. 
7. Knead the dough for 10 - 12 minutes until smooth and stretchy.
8. Keep the dough in a warm place with a moist towel on top and allow to rise for an hour. 
9. After an hour, pre-heat the oven to 375 F. 
10. Punch the dough and allow to rest for 10 - 15 minutes. 
11. Grease a baking sheet with butter or cooking spray.
12. Separate the dough into small balls and arrange them packed and side by side in the baking sheet. 
13. For the egg wash, beat 1 egg with a tablespoon of milk and apply on top of the rolls. 
14. Bake for 15 minutes or until slightly brown on top. 
15. Let cool for 15 minutes before cutting them. 
16. Serve warm with butter. 

Enjoy! :D 







Friday, March 1, 2013

Meen Mulakku Curry








Mommy specials again...!! I absolutely love this fish curry. The most important things while cooking this curry - If possible, please use a Manchatti (clay pot) and coconut oil. Try it and let me know! 

Ingredients: 

1. Fish - 1 lb (I used salmon for this recipe, try to use any 'meaty' fish )
2. Pearl onions - 5-6, chopped lengthwise
3. Ginger - 1.5 inch piece, chopped lengthwise
4. Garlic - 3-4, chopped lengthwise
5. Red chilli powder - 2-3 tsp
6. Coriander powder - 1/2 tsp 
7. Turmeric - 1/2 tsp 
8. Fenugreek powder - 1/4 tsp 
9. Coconut oil - 3-4 tbsp
10. Curry leaves - 2 sprigs
11. Mustard seeds - 1 tsp 
12. Green chillies - 5-6 chopped lenthwise
13. Water - 1 cup
14. Kodam puli  - 3-4 pieces 

Preparation: 

1. Heat coconut oil in the pot. Add mustard seeds. When they splutter, add ingredients 2-4, a sprig of curry leaves and 12. 
2. Saute for about 1-2 minutes adding a pinch of salt. 
3. Add ingredients 5-7 and mix well for a few seconds until the raw smell goes away. 
4. Add one cup water, kodam puli and salt. Close and let it boil. 
5. Add the fish pieces. Cover and cook for about 15- 20 minutes or until the fish is completely cooked. 
6. Add 2 teaspoon coconut oil and fenugreek powder on top and a sprig of curry leaves. Cover and keep for 10 - 15 minutes before serving. 
7. Serve with warm rice. 

Enjoy! :D 





Butternut Squash and Payar Erissery




Mommy's special! 

Ingredients: 

1. Butternut squash (Pumpkin could be used instead) - 1/2 chopped into cubes
2. Payar (Brown beans or Red chori) - 1 cup
3. Grated coconut - 1/2 cup
4. Red chilli powder - 1 tsp 
5. Turmeric - 1/2 tsp 
6. Cumin seeds - 1/2 tsp
7. Pearl onions - 5-6 
8. Dry red chillies - 3-4
9. Mustard seeds - 1 tsp 
10. Curry leaves - 1 sprig

Preparation: 

1. Soak the beans in water for 4-5 hours and cook it with turmeric, red chilli powder and salt. Pressure cooking would be ideal. 
2. Add the chopped butternut squash and let cook until it is cooked and mashed. 
3. Meanwhile grind the coconut, cumin and pearl onions. 
4. Add this to the cooked beans and butternut squash. 
5. Let it cook on low heat for about 5 minutes. 
6. In another pan, splutter mustard seeds, red chillies and curry leaves and add to the curry. 
7. Serve with warm rice. 

Enjoy! :D 


 
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