Coconut - wonder ever if it is a nut, fruit or a seed?  It is all the three when using it in a loose definition.  But, today I learnt a new word DRUPE! Did you know ? Botanically speaking a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  Interesting isn't it?

''A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut and all drupes have three layers:  the exocarp (outer' layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).''

I only know something about coconut that it is a 'Tree of life' in very simple words - A tree which is useful from head to toe and beyond.  Every bit of the coconut tree is used.  We have come to know with loads of facts and figures that the benefit of coconut is very high.  In Ayurveda, it is said that it is good for people with pitta and Vata dosha. People with Kapha dosha can also use but in limits.  I won't go too detail about it, as I am not an Ayurvedic doctor but I have just heard these things from my sister who is an Ayurvedic doctor. Coconut is a  gluten-free product!, These days you get coconut flour which can be used in lots of recipes.  It is alkaline food high in saturated fat and fiber.  It also contains protein and some important minerals such as calcium, iron, potassium and magnesium.  Due to its high fat content, it is low GI and will decrease the overall GI of any meal when added.

I love coconut rice so much I keep making it often.  Do try out and tell me if you like it.  Here's how I make it.

SIMPLE COCONUT RICE:
Recipe Author: Jayasri
Cuisine Type: Indian
Course: Main
Prep time: 15 min
Cook time: 30 min
Food Type: Rice Recipes
Servings: 4

Ingredients:
2.5 Cup cooked rice (Sona Masoori)
3 to 4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Channa dal
1 ½ tbsp Urad dal
1 sprig curry leaf (12 to 15)
4 to 5 Green chillies
Pinch of Hing
1 fistful of peanuts
2 tbsp Broken Cashewnuts
Salt as required
Few sprigs of coriander leaves

Method:

1. Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer.  But, don’t make it too soft as it will spoil making any kind of rice variety.
2. Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
3. Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
4. Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
5. Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
6. Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
7. Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
8. You don’t need anything to go with it, may be with some poppadums’ probably.

Coconut Masala Rice

Ingredients:
Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.

Masala Powder:
1 ½ tbsp Urad dal
4 to 5 Byadgi chillies
½ tsp Pepper corns
1 tsp of white til seeds
3 tbsp of dry copra
1 tsp turmeric powder
½ tsp Oil

Method:

1. In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
2. Once done transfer it to a plate to cool down.
3. Once it’s cool grind it to a powder.
4. Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
5. Serve this with poppadum.

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Coconut Rice (two ways)

Most flavourful and aromatic rice

Course Main

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• 2.5 Cup cooked rice Sona Masoori
• 3 to 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 ½ tbsp Urad dal
• 1 sprig curry leaf 12 to 15
• 4 to 5 Green chillies
• Pinch of Hing
• 1 fistful of peanuts
• 2 tbsp Broken Cashewnuts
• Salt as required
• Few sprigs of coriander leaves
• Masala for Coconut Masala rice
• Masala Powder:
• 1 ½ tbsp Urad dal
• 4 to 5 Byadgi chillies
• ½ tsp Pepper corns
• 1 tsp of white til seeds
• 3 tbsp of dry copra
• 1 tsp turmeric powder
• ½ tsp Oil

Instructions

• For the Simple Coconut Rice
• Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
• Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
• Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
• Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
• Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
• Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
• Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
• You don’t need anything to go with it, may be with some poppadums’ probably.
• For Masala coconut rice:
• Ingredients:
• Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
• In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
• Once done transfer it to a plate to cool down.
• Once it’s cool grind it to a powder.

The post Coconut Rice (two ways) appeared first on My Veg Fare.

Did you all enjoy eating Pancakes yesterday, I made a special pancake for my daughter will post it soon, photos are still in my camera, need to download and sort it out.  I thought of doing it today, but it’s been a long and tiring day.  I never thought I would be so busy, joining college has taken most of my time.  It’s been a long back I did any studying so, coming back to terms with it is a big deal for me.   Cooking has become an ordeal for me these days, just  for two has become a strenuous job.  I miss my kids so much who came home  always hungry, checking out what I have in store! Cooking and baking had a purpose and  fun then.

The Day before yesterday I was talking to my sister I was telling her it’s not been a good winter this year, I felt that the weather hasn’t been that cold.  Maybe I jinxed it, already past week it’s been horrible with stormy gale force howling winds creeping  through the chimney  walls was scary and horrible to listen to.  Couldn’t even walk on the road, it was raining and so windy I thought I might fly away.   When you are out the house you know how numb your hands and feet feel the comfort of a home onto my couch with a warm shawl around me is all that I long for. And of course, I love warm and comfort food and when you are too lethargic to cook steaming Soups are the best option with lovely crusty bread is all I wish for.

I love peppers and usually have it in my pantry, I use it every possible way! I get these in abundance in summer and I grow them in my little garden, the fresh pepper from the plant is so delicious, I just love it.  My favourite is the green pepper I think I like it because of the spiciness it gives rather than the others.  All the other coloured peppers are mildly sweet to my liking.

Soups always remind me of my home, I wouldn’t have so much soup as I have it here, and Soup was something I used to have when I visited a restaurant with my North Indian meals.  After coming here, it has become a staple food for me with a crusty loaf.

Author: Jayasri
Recipe type: Appetiser
Cuisine: Fusion
Serves: 4

Ingredients:
2 Large Red Peppers
1 small Green Pepper
1 small Yellow Pepper
1 Tomatoes
1 Onion
2 cloves garlic
1’’ Ginger
1 or 2 Bay leaf
3 to 4 cloves
½ tsp Black Pepper corns
½ tsp Cumin
2 tbsp of Crème Fraiche (optional)

Method:

On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries.  Gives a smoky flavour to my dish.  Remove the skin from onions and garlic as well and keep aside.
In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
In the mean time take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes.  Don’t boil for too long you will lose the colour.

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Roasted Tri-coloured Bell Pepper Soup

Hearty Healthy a Winter warmer with lots of nutrition significant amount of vitamin C, beta carotene, B complex, vitamins, calcium, phosphorous and Iron.

Course Appetizer

Cuisine Fusion

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 2 Red Peppers
• 1 Green Pepper
• 1 Yellow Pepper
• 2 Tomatoes
• 1 Onion
• 2 cloves garlic
• 1 ’’ Ginger
• 1 or 2 Bay leaf
• 3 to 4 cloves
• ½ tsp Black Pepper corns
• ½ tsp Cumin
• 2 tbsp of Crème Fraiche optional

Instructions

• On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
• Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
• In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
• Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
• Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
• Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
• You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour

Notes

If you find the soup is thin to your liking mix 1 or 2 tsp cornflour or arrowroot powder in 2 or 3 tbsp of water before adding it to the soup, this makes the soup to thicken up and looks creamier. You can top with crème fraiche and serve it steaming hot with a country bread.

The post Roasted Tri-coloured Bell Pepper Soup appeared first on My Veg Fare.

A very Happy New year to all my dear readers.  Hope you all had a wonderful Christmas and a fabulous start to the New Year.  How many of you have made resolutions? And how many of you are keeping it up!  I haven’t made any resolutions but as always like to make my cooking and eating healthier, I can guarantee you might definitely find something here that is going to inspire you and resonates with your taste buds, the key is finding the one which suits you.  Will try my best to bake with healthy ingredients and as always no processed foods from my kitchen.

Life has been very busy with me, had a really wonderful Christmas time, my sister visited me and my children came back home for holidays.  Time just swept away.., I had no time to notice it even. We had such fun time, we went around places, Showed most of the tourist spots, but couldn’t cover the beautiful country side spots.  She has to visit me again in summer if she wants to see the beauty of UK.  Before my sister arrived I was busy with my college work.   Had long nights past few months, I can call myself that I have become a night owl, so doesn’t see the rising sun anymore!  Had to complete my assignments and submit, got 3 more assignments to finish and I have my PDR and project to complete feels like a long way to tread.  Hope to finish it soon, so I can come back to blogging.

Did I tell something else happened?  Sometimes the beastly weather is a pain, we had some horrible winds during Christmas time.  Met office said the winds were coming at a speed of 80 to 90 miles per hour.  Whatever, it destroyed my garden.  First, it ripped of my fence completely, without the fence I wasn’t comfortable, two days later the same wind blew of my greenhouse can you believe?  Early in the morning around 5 O’clock I had a telephone call from my neighbour, I was dumbstruck to see my next door neighbour who is an old lady holding on to my greenhouse, she was telling me that she didn’t want it to fly and hit somebody’s window or fall somewhere.  I was pondering how this could have happened it was quite a big green house and was housing around 32 medium sized pots and there were around 8 pots in the base to hold it securely.  Anyways we had a busy morning couldn’t see anything around much my son and me we completely dismantled the greenhouse which had partly come off.  Some of my pots broken and I lost some plants because they are now exposed completely to the winter wonderland!  Spent a good money to build back our fence.  I have left my garden as it is waiting for the summer to arrive so I can sort them out.

Coming back to this recipe, during Christmas I made this spiced up cranberry sauce.  When I sat doing my work I keep drinking green tea 2 to 3 times and for a change I used this sauce with my green tea and I liked it.  So thought of sharing it with you all.  I felt it was a good combo with the goodness of green tea and the healthy berries.  What do you think? If you tried this recipe do share it with me.

Ingredients:

1 tsp of green tea leaves
1 Cup of hot water
1 or 2 tsp of Cranberry sauce

To make the Cranberry Sauce:

2 cups of fresh cranberries (around 450g)
2” Cinnamon stick
4 cloves
1 tsp mixed spice
¼ tsp of pepper
1/3 cup Demerara Brown Sugar
¼ cup Orange juice.

Method: In a sauce pan take sugar, Orange juice and cranberries allow it to simmer in a very low flame, cover it with a lid, few minutes later you will see the cranberries would have softened up and becomes soft, you can increase or decrease sugar as you like.  grind all the spices except mixed spice powder.  Now add all the spices to the sauce and allow it to cook for few more minutes, all in all it would take around 15 minutes.  Before pouring it on to the jar I filtred some liquid on to a little jar which I use for my Green tea, as I did not want the pulp in my green tea!

Method:

Take green tea in a glass jar or tea pot or a sauce pan pour the required amount of hot water and leave it for 5 minutes then filter it to the required amount of cranberry sauce.  Adjust to your preference and drink hot on  a cold winter evening.

Have a good weekend, Relax and drink this cup of tea, in the mystical silence savouring every single sip, gazing out of the window or browsing the net in your favourite furniture and enjoy the early morning before the silence is broken with truck loads of work hits you,  when every one is sleeping.  With this mystical green tea you are ready to take on the day.. Have a wonderful day ahead.

The post Cranberry Spiced Green Tea appeared first on My Veg Fare.

Hi everybody, Oranges and me have a great connection I think you might have noticed I have loads of Orange recipes in my blog, Oranges as we all know is good source of vitamin C, and I think this time of the year we definitely need it, Consuming Vitamin C rich food keep the cold away.., This also helps in the absorbtion of Iron when you are eating Iron rich food as well,  keeps the Haemoglobin content well.
Coming back to this cake, This is suppose to be a  Greek Cake which I got from a cakes and bakes Magazine, People in Greek bake this often and they love and enjoy it.  I searched few websites for this cake but ended up making from this magazine, as I liked the Idea of it.  Hope you like the Idea and enjoy it too.. as my family and friends did...
My Children loved it, they said it was sweet and moist, I made few changes adapting it to my way of baking, I have used silken Tofu in my bakes, but not to this quantity,  I tried and was quite satisfied, This particular cake was more interesting to me as I had  fruit in it and later on I decided to use cocoa powder in it so I could send it to Kalyani's Monthy mingle Chocolate and fruits, which I am posting it a bit late.  Check my notes for the changes I have made in this cake.
This cake stays moist for at least 5 days, no need to refrigerate it either (well I am talking about this climate)

KEIK PORTOKALI - ORANGE SEMOLINA CAKE - EGGLESS
Minimally adapted from Cake & Bake Magazine

INGREDIENTS: 
FOR THE CAKE
2 Medium Organic Oranges well Scrubbed
1/2 cup Olive oil
1and 1/2 Cup soft brown sugar
200 grms fine Semolina
1 Cup + 3 tbsp Mori Nu Silken Tofu ( around 300 gms )
50 grms Almond meal ( Powder )
1/4 tsp salt
1 tsp Baking Soda
1/2 tsp Baking powder
2 tbsp milk

FOR THE GLAZE:
1/2 tbsp Butter / vegan Butter
1/2 cup Icing sugar (confectioner's sugar)
1 tbsp of Milk / soy milk
1 tsp of Orange Blossom water
1 tsp of Orange juice

METHOD:
In a very hot water add two oranges in intervals of 5 minutes for 4 to 5 times keep changing the water that is after every 5 minutes throw away the water, use fresh hot water again and do the same way at least 4 times, this will remove the sourness of the orange skin. (even though not completely )
In a thick bowl boil the whole oranges in plenty of water until softened, almost about 1 hour in a low flame, with a closed lid which had a little hole in it. keep checking that they are well covered and keep adding hot water as needed.
Once it is cooked take out the Oranges, once they are cool, Quarter the oranges to ensure that there are no pips and seeds,  Puree the oranges skin and all in a blender or food processor until you have a smooth orange puree.
Grease a Bundt pan and coat it with flour and set aside.
Preheat the oven to Gas Mark 4 / 180 degree**.
Take all the dry Ingredients and sift them well together except cocoa powder and keep it ready.
Meanwhile Blend Tofu**  in a blender or Mixer until smooth with 2 tbsp of milk (see notes)
In a large bowl, pour this Orange puree into it, to this add oil, sugar and well blended Tofu puree also into it.
blend them all well together.

To this Blended Liquid mixture add the dry Ingredients until well incorporated.
Divide this mixture equally into two bowls to one of this bowl blend cocoa powder to this set aside.
Take your Bundt pan pour one spoonful of the white (not exactly) batter next the cocoa next to it then the white batter and next the cocoa batter on the next step alternate each batter on top of it as the batter is not very stiff but bit liquidy it spreads.
Once all the batter is used up.
Place it on the middle rack and bake it in the oven for 40-45 minutes**.
Once done remove it from the oven and place it on a cooling rack, after 10 minutes, remove it from the tin and allow it to cool.
Then I made the Glazing and poured it on to the top of the cake and leave it cool down.
Slice and enjoy the cake...

NOTES:
Blend Tofu in a blender or a mixer without any lumps, then add 2 tbsp of milk blend again so it is smooth and silky.
I always bake my cakes and other baked products in Gas Mark 3 as my oven has very high temperature, even though I have given the universal cake baking temperature.
You bake with your oven temperature and also check the timings as well.

ORIGINAL RECIPE IF YOU WANT TO TRY OUT:
Original Recipe calls for 5 eggs, 185 ml Olive oil, 140 gms caster sugar, 250 grms fine semolina, 80 grms almonds chopped and few chopped almonds for decoration.
This recipe also uses syrup to pour on to the cake after it is baked. for this syrup 125 grms caster sugar, juice of 1/4 lemon and 1 tsp orange blossom water

This recipe goes to my Bake-a-thon event by Champa and check out Priya, Suman, srivalli and Preethi

Sending this also to Kalyani's Magic Mingle - Chocolate and fruits 

The post Orange Semolina Cake - Keik Portokali - Revani (reh-vah-NEE) - Eggless appeared first on My Veg Fare.

Hi everybody, It's wonderful to be back here again, after a really wonderful week, Mum is here.., Just like all the sweets in the world, incomparable and delicious to and still I am unable to believe and still it is not sinking in my mind, I am already worried that she is going to go back in 3 months.., 🙁 . I love to enjoy every moment and relish it with her, After all these years at last she agreed to come, I am so happy because kids have changed their routine, I see that they eat 3 times in a day Yay!, by the time I come back they would had their shower and breakfast and lunch, isn't it great before I had to call them or sometimes when I came back from work around 2 O' clock they used to have their breakfast, when I scream they always said that they weren't hungry!, everything is changed now, as mum has taken the reins.., not that I am cooking not completely spoilt   by her, she wants to see how I bake, I did a few bakes as well.
One of them was these Lamingtons, for the Eggless group of Gayatri's, she had asked us to bake Lamingtons and adapted the recipe from David Labovitz, who doesn't like his blog, I love his blog too.., as everybody, I have tried many of his recipes and enjoyed immensely.
Lamingtons are Speciality sponge cakes from Australia they are originally dipped in chocolate icing and rolled out in dessicated coconut.  I made it Eggless and made it vegan too.., I was a bit scared how my kids would like it, they were saying that it was delicious and tasted like bounty chocolate.
May be not everybody would like whole meal flour in baking, You  can  substitute plain flour / APF instead of whole meal plain flour, whole meal flour makes any baking a bit chewy but definitely a healthy one...

EGGLESS AND VEGAN WHOLE MEAL LAMINGTONS
Recipe Adapted from David Lebovitz

INGREDIENTS:
FOR THE CAKE:
150 gms Whole meal Plain flour**
75 gms Plain Flour
175 gms Sugar
1 tsp vanilla essence
3/4 th cup silken Tofu
1/2 cup soya milk
1/4 cup oil
2tsp Baking powder
1 tsp Baking soda

FOR THE CHOCOLATE ICING:
170 gms ( 6 ounces) bittersweet or semi sweet chocolate chopped
( I used bittersweet 70% cocoa)
40 grms unsalted butter ( I used 1 tbsp Oil)
3/4th cup (180ml) milk - whole or low fat, ( I used Soya milk )
2 cups (220 gms) powdered sugar
2 tbsp Cocoa powder, natural or dutch process ( sift if lumpy )
2 tbsp boiling water
3 cup ( 200 gms ) unsweetened shredded coconut (Dessicated coconut)

** I have also made with only whole meal plain flour the cake turns out good as well

METHOD :
FOR MAKING THE CAKE
Preheat the oven to 170 degrees/ Gas Mark 3  just 10 minutes before
Sift the flours together with baking soda, baking powder together.
Then blend milk and tofu in a food processor or a mixie In the end add the oil and vanilla essence so they are well combined.
In a large bowl take the dry ingredients then add sugar and pour well blended Tofu mixture.
combine them all well together pour it  in a 9'' (23cm)  and bake it for just 30 to 35 minutes depending upon the temperature of your oven.
Insert a toothpick or a skewer to test if it is well done, if it comes out clean then it is well done.
Take it out of the oven and leave it on a cooling rack for 5 minutes then invert it on to the cooling rack and let it completely cool down.
Then cut the cake into 12 pieces , cut them in halves.

FOR MAKING THE CHOCOLATE ICING
Make a double boiler, on a simmering hot water place a bowl, the bowl should not touch the water, take chopped chocolate pieces, oil and milk until they are completely melted and and smooth.
Take it out add the powdered sugar, you can sift sugar and cocoa powder into the bowl and whisk well until well combined.
Your chocolate Icing is ready to be in use now...

ASSEMBLING THE LAMINGTONS
Spread the dessicated coconut in a large plate
Take each cut piece, apply the chocolate icing using a fork then sandwich them down, you can add hot water a tbsp or two into the icing before dipping them if they have hardened up. But mine didn't so I did not use any water at all. Dip each piece into the chocolate Icing with the help of your finger, fork or anything you are comfortable with.
Handle them slowly as they are not made with Eggs or plain flour, It might not be too firm, hold these dipped cakes to a side wiping the dripping chocolate icing.
Roll them in the coconut covered completely and allow it to stand for some time to firm up a bit.
Enjoy

NOTES:
Cut the pieces into perfect squares or however you want, as I have used whole meal flour, the cake would be a bit difficult to handle and tend to crumble not totally though.
You can even trim the ends if you are serving for a party or something to get nice perfect lovely pieces
I just didn't bother but just sliced them.
I was a bit scared to handle the cake by cutting it in one go so I halved the cake first then sliced them in rectangles and then sliced them in half each long rectangle.
My Icing was not firming up quickly may be because of oil so it was fine for me.
I think the chocolate icing got soaked up to the cake well enough.

Check out the bloggers who have made these with me.. Check in Gayatri's blog for the round - up.

Sending this to Ayesha's cook eat delicious - desserts started by Raven 
Kitchen Chronicles - only vegan by Vardhini started by Kalyani

The post Eggless & Vegan Whole meal Lamingtons appeared first on My Veg Fare.

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder.  If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder.  I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here.  You would love that too..., But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this.  She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.

This post and this recipe is dedicated to her, she has a very special place in my Heart - I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers.  Well, any way I made around 1 and 1/2  to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do....

CHUTNEY PUDI - BANGALORE STYLE
Recipe source : Leela Aunty

 INGREDIENTS:

175 gms Channa dal (3/4 Pav)
115 gms Urad dal (1/2 + 2 tbsp Pav)
375 gms Copra/Dry Coconut
50 gms Guntur
50 gms Byadgi
12 gms Mustard seeds
40 gms Tamarind
1/2 cup / around 120 gms - Acchu Bella (Square Jaggery)
5 to 6 twigs of Curry leaves (around 1/4 cup)
2 gms of Hing/Asafoetida
1 and 1/2 tbsp Salt ( adjust accordingly)
Oil as required

SEASONING:
2 to 3 tbsp of Oil
1 tsp Mustard seeds

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will  give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don't run it too much. Next  batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.

Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off.  Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:

In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do...
adieu.., c u soon with an other recipe....

Take an other look at my Chutney powder and I will sign off...

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour.  These chilies have are not too spicy and gives a sweetness to the dish (don't get confused they are spicy too but not as spicy as the other varities - more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES: These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference.  As I don't get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it....

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind - I have give few links I found googling click on them.
Jaggery / Goor / Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms.  Hope this helps

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Chutney Pudi - Bangalore style appeared first on My Veg Fare.

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised.  Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

CARROT AND MINT CHUTNEY/THOGAIYAL 





INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event 
EP series - Mint  and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

FRIED TOFU WITH  SESAME SEED TOPPING AND KAESHI SAUCE

INGREDIENTS FOR TOASTED TOFU
250gms Tofu Block
3 to 4 tbsp of white Sesame seeds
oil as required*
Bread Crumbs*
corn flour*
water*

METHOD:
Remove the Tofu from the wrap press and remove the water from it, cut them into rectangles.
In a bowl mix both bread crumbs and sesame seeds in small portions, so you won't be wasting both of them, use them as needed.
In an other bowl mix corn flour with water and make it into a pancake consistency and keep it ready.
Dip these rectangles in the corn  flour batter first then into the bread crumb mixture.
Heat a small pan and toast these Tofu pieces on both the sides carefully until golden brown in colour.
* I have indicated this star to tell you that I have not mentioned the exact measurements and these things are totally used approximately. A small tip I could give you is when making the corn flour batter do not add too much water start with little water and when mixing water you will start to know how it reacts and how corn starch gets settled down in the bottom.., If you are new to this concept, it is better that you add around 1 or 2 tsp of plain flour which helps in making the consistency of the batter.

KAESHI SAUCE
adapted from here
INGREDIENTS:
170 ml dark soy sauce
30 ml Mirin
25 gms sugar

METHOD:
About this recipe and if you are too keen on learning Japanese dishes and love it.., it is better to go the website, as she discusses about the use of different kind of Mirin., The one I have used is an alcohol free.
Put the Mirin in a pan bring to boil, lower heat and simmer a bit
Add sugar and still till everything is melted
Now add soy sauce let it warm up slowly, do not allow it to boil, when it starts bubbling switch of the stove and keep it aside.
If any scum has formed on top of it, skim off carefully.
She says Kaeshi can used straight away but tastes best when left for about a day,
This can kept for several month under refrigeration in an air tight container.
You can even add more sugar to taste if you like it sweet...
I think my daughter added more sugar as to her liking...
So you can increase decrease the contents as you like it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Sesame fried Tofu - Aishu's Recipe with Kaeshi Sauce appeared first on My Veg Fare.

TOMATO BISIBELE BATH (TOMATO AND LENTILS SPICED RICE)

The post Tomato Bisibelebath (Tomato and Lentil spiced Rice) appeared first on My Veg Fare.

METHOD:

1. First of all, If you are using fresh field beans/Lima beans cook them soft with enough water, If you are using like me dried ones, soak them overnight with a pinch of Baking soda.
2. In the morning wash the soaked beans thoroughly with water at least 3 to 4 times, and pressure cook till soft.
3. Heat oil in a kadai, add the ginger- garlic paste and fry well, it becomes brownish, then add the chopped onions and fry till brown.
4. Add the masala powders, and fry it further few more minutes,
5. Then add the chopped tomatoes, fry for further few more minutes until it is well done,
6. Then add the cooked Lima beans/ Averekkai and the slit chillies, sugar and salt to taste, with enough water making it into a gravy consistency. (If it is too watery add a tbsp of corn flour dissolved in 2 tbsp of water and add it to the gravy)
7. Garnish with chopped cilantro or coriander leaves fresh!! for further few minutes.

NOTES:  Please Adjust spices according to your taste as the chillies and spices vary from one Brand to other.

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The post Lima Beans Gravy/Avarekaalu subzi appeared first on My Veg Fare.