Wednesday, July 30, 2014

Eggless Swedish Tea Rings/Eggless Vetekrans

Baking became one of the most favourite passion sincever the yeast god behaved so friendly with me, its been a routine now am making breads at home. One cant describe the happiness when you bake your bread at home and the aroma of the freshly baked bread just with a word, you should bake to know this. Bread baking is an art am still a crawling baby when its comes to bread baking, actually am yet to experiment with the famous 'Sourdough starter' finally am planning to make them soon at home. Since sourdough need loads of patience now am ready to give a try at home. Trust me am so excited to start making my sourdough starter at home. Looking for an auspicious day to kick start the sourdough starter,lol.. Coming to today's post, this tea rings is called Vetekrans aka Swedish tea rings, this bread rings goes almost for the ingredients we goes for cinnamon rolls, but the filling goes for black raisins. One of the easiest bread rings even a novice baker can give a try to this incredibly flavored tea rings.

Tuesday, July 29, 2014

Betel Leaves Tomato Rasam/Vethalai Thakkali Rasam/Vetrillai Thakkali Rasam

I started cooking with betel leaves recently that too after my India trip, actually betel leaves have many medicinal values, they are good for easy digestion and one among the best remedy for cold. Obviously who will miss the chance to cook with this incredible leaves. You may wonder how i get this much fresh leaves, i asked my mom to carry some betel leaves from India and she got me some super fresh leaves. After cooking a couple of dishes, i have even freezed them, yes dont laugh here. Frozen leaves will be definitely handy if you plan to make a gravy or a rasam with them. After a fingerlicking Kuzhambu and a Comforting rasam, here comes an another culinary experiment i did with betel leaves.

Saturday, July 26, 2014

Ragi Chappathi Rolls with Spicy Potato Masala/Potato Stuffed Fingermillet Chappathi Rolls

Ragi, this grain is very versatile and you can dish out many tremendous dishes with it, i have been using this grain as flour, vermicelli, semolina and as whole. Thank god i get this grain very much easily in Indian stores here in Paris, i can get ragi rava, flour and whole easily in Indian provisional stores. Still ragi vermicelli is not easily available here but i dont forget to carry them or ask my relatives to send a parcel from India. Obviously my pantry is now loaded with varieties of millets,you might have noticed that most of my recent posts are with millets, yes am cooking with them atleast thrice a week and i couldnt stop myself to create different dishes with these incredible grains,one of my recent addiction. Ragi chappathi is one among the rotis i make quite often for our dinner, if there is some leftover i'll pack them carefully and freeze it for further use. Last time when i made ragi chappathis, i freezed a couple of them to make rolls with paneer or potato masala for my kids snack as they love chappathis very much at anytime of the day.

Friday, July 25, 2014

Crispy Barley Dosa/Barley Dosai

Barley, this incredible grain is used rarely in our cooking especially in Indian cuisine, but trust me they are very versatile and you can many delicious dishes from breakfasts to sweets. Initially i was one among those who dont like to take risk when its comes to culinary adventures,but now i know i'll definitely end up with something interesting if i get into trials. Actually barley was one among the wholegrains i never want to take earlier in my menu, when i came to know the health benefits of this grain, slowly i started adding them in many dishes. Now i can dish out anything with this grain, its been a while am making barley dosas at home which tastes and looks exactly like our usual regular dosas, the picture itself speaks a lot. Yes none yes none at home will notice the addition of barley here, i used pearl barley in this dosais for a better result. If you get whole barley grains dont forget to get them, feed your family with healthy stuffs.