7th Recipe - Irish Soda Bread with Raisins

Recipe courtesy epicurious.com with slight variations.

Wheat Rava Idli - 6th Recipe

Recipe courtesy my good friend Yamini and Variation of the recipe from sharmilee's recipe blog

Very simple to make it at for surprise guests and for your lazy weekends.

Ingredients:

To make 10 - 12 idlies

• Wheat Rava - 1.5 cup ( You can also use maida/white rava)
• Buttermilk -  1 cup
• Water -  as required
• Carrot - 1 medium sized grated or finely cubed
• Green peas - 1/4 cup
• Cabbage - 1/4 finely chopped (optional)
• Mustard Seeds - 2tsp
• Green chilli - 1 tsp finely chopped (optional)
• Salt - to taste
• Hing - 1/2 tsp
• Coriander leaves - 2 tsp finely chopped
• Baking soda - 1/2 tsp
• Oil spray - to grease idli plates

Variation (from Sharmilee's recipe):

Instant oats - 1 cup (I used quaker oats)

Wheat Rava - 1/2 cup

Method:

Saute the vegetables after tempering with mustard and then add chillies & coriander leave. They need not have to fully cooked.

In a bowl add dry roasted rava, ( & oats. If using oats it must have been slightly dry roasted for few mins and should be ground in the mixie), butter milk, salt, hing, baking soda and sauted carrot with tempering done. Add required water to make a batter of Idli batter consistency. Spray the oil to Grease the idli plates. Ladle the batter on idli plates. Steam cook it for  10-12 minutes or until done.

Enjoy it with Sambar, Chutney or Idli podi. This is my favi Idli preparation. My son loves it with Cashew nut on top and when fed with ghee. :)

ZUCCOTTO - 5th Recipe

Recipe Courtesy:Giada De Laurentiis from Food Network


Ingredients

Nonstick cooking spray

1 (12-ounce) loaf pound cake

1/4 cup brandy

6 ounces bittersweet chocolate, chopped

2 cups chilled whipping cream

1/2 teaspoon pure almond extract

1/4 cup powdered sugar

1/2 cup sliced almonds, toasted, coarsely crumbled

Unsweetened cocoa powder

Directions

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Brussel Sprout Kuruma or Chettinad Kalakkose Pirattal - 4th Recipe

Okay,...Here we go...My 4th Recipe of the Project 52 is Kalakkose Pirattal (Brussel Sprout Kuruma)

Recipe Courtesy  : Solai's True Chettinad Kitchen.

Ingredients

Kalakkose-10 to 15

Big onion minced-1

Tomato-1 minced

To grind

Grated cocunut-1 table spoon

Small jeera(cumin seed0-1 teaspoon0

Big jeera or sombu(fennel seed)-1 teaspoon

Pottukadalai-1 table spoon or cashews-6

Red chili-3 to 4

To season

Those who dont want it spicy can season with a teaspoon of small jeera and big jeera.

cinamon-1 small piece

Clove-2

Cardomom-2

For parties you can make the dish spicy else season it simply.

Procedure

Cut the brussel sprouts into 4 pieces. Mince onion and tomatoes.Grind the items given in to grind to a smooth paste adding water. Microwave the veg for 2 minutes in a microwavable vessel for 2 minutes. Now add little salt for the veg and again microwave for a minute. Those who dont use microwave can cook the veg in a kadai with water till the vegetable is three fourth cooked.

Keep the kadai in the stove. Add a table spoon of cooking oil.This curry tastes good with little extra oil.Season the curry. Add onions and saute for 2 to 3 minutes. Sprinkle some salt to the onions which will help the onions to get sauted fast. Now add the tomatoes.If you feel that the tomatoes you are using is not very ripe and tender grind it for a second in the mixie. Saute the tomatoes till they are really smashed. While sauting you can smash it with a laddle to help it get smashed fast. 


Once the onion and tomatoes are smashed like a gravy add the grinded masala into the kadai and cook in low fire stirring continously for 2 minutes. Add little turmeric powder and the salt neede for the masala also. Now add the cooked kalakkose along with the little water in the microwaved bowl. Cook in low fire till the masala gets coated in the veg. You can switch off in the consistency you like.Make sure that the veg gets enough time to get cooked in the masala.

Recipe Courtesy  : Solai's True Chettinad Kitchen