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Tuesday, December 21, 2010

Weekend Wrap up: -)

This post is a tad bit late..but i dint want to miss joining Patty's last wrap up for this year. I thought of joining the party from AnR this time around. So here is what I did through the weekend.

Baked a batch of yummy samosa...whole wheat, stuffed with potatoes and peas masala
(sorry! no after pictures :P)

lazed around and cooked some more food...and moved some furniture around the house

and then decided to laze some more! Now, off I go to link up to Patty's weekend wrap up

Monday, December 20, 2010

Heart(h) n Home: Kitchen tours

I am all set for the new year, and hope to see things move and happen in 2011. I look forward to spicing things up on Avial and Rasam (AnR) with new features and post ideas. So how about a series showcasing beautiful kitchens.Yes, you heard it right, AnR will feature kitchen tours.

I believe, that home is where the heart(h) is...I would like to kick start the series with this very beautiful kitchen form Bengaluru...Here is a teaser .....beautiful isn't it :)...

Don't forget to join in for an exciting trip. BFN :)

PS: Inviting submissions...AnR would love to take a sneek-peek into your hearth n home too. 

Saturday, December 18, 2010

Raagi Lauki Kofta - Low fat and healthy!

A small twist to usual lauki kofta. I prefer using raagi (millet) flour instead of chickpea flour (besan). Baking the rolls instead of frying them is the low fat twist to an otherwise oil consuming recipe. to be honest, no sabzi is special in my kitchen, that is because, our menu looks like a buffet list everyday. (I am sure hubby would appreciate this dish more if i gave him a rasam, saambhaar or dal n curry routine everyday!)

This recipe packs wholesome goodness of bottle gourd and millet and is a crowd pleaser.

How about a picture tour !
Lauki and raagi mixed with spices (salt, turmeric powder, ginger, chillies and garam masala powder) - rolled and ready for baking.

Drizzle some oil (olive or any other cooking oil) and bake at 375 for 30 minutes (use the middle rack and roll them over after 15 minutes. The final five minutes, put the tray on the top rack for a crisp exterior)

let them cool
( raagi gives the kofta a deep choclate colour and a faint sweet flavour - so you may want to tone up the spice levels)

Work on the gravy - (onion, tomato, poppy seeds, dry coconut, almonds. peanuts, ginger, garlic, cloves, cardamom, coriander seeds, cumin and cinammon stick (tiny 1 cm piece)- ground together) and sauted in a tsp of oil and a bay leaf

drop in the kofta when gravy is well done. and pour in a tbsp of curd /cream (optional). Simmer for a minute and you are done.

serve with rice or parata. Works with a whole wheat bread slice as well!

you may fry the kofta, i bake them for a low fat version
raagi makes the kofta a little dense, adding 1/2 tsp of baking or cooking soda (for 1 1/2 cup of raagi) may help ( i dont add it though)
adding a spoon of sugar to the gravy seems to appeal to kids. (gives it a ketchuppy flavour i guess)


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