Monday, June 13, 2011

Cheddar Cheese Pies

My daughter has a lovely Angelina Ballerina book, and it had this one recipe. She insisted we try it, and though I didn't think it would turn out great, we gave it a shot. These were some of the best pies I'd tasted!

Goes to show, the best recipes come from the most unusual sources!

Cheddar Cheese Pies

1/2 liter Milk
90g Fresh Breadcrumbs
225g Cheddar Cheese, grated
4 Eggs
1 tsp French Mustard
Salt and Pepper, to taste
12 Muffin Tins

Bring the milk to a boil in a saucepan. Place the breadcrumbs in a bowl and carefully add the hot milk. Then mix in the cheese.
In another bowl, lightly beat the eggs. Add them to the milk and breadcrumbs and stir in the mustard. Season with salt and pepper.

Butter the muffin tins and pour in the batter. Bake in the oven for 25-30 minutes, until lightly set and golden.

These are delicious hot or cold.

Friday, June 10, 2011

Fish Cutlets

My daughter just loves these! Sorry for the terrible photographs though...

Fish Cutlets

4 Fish Fillets
2 large Onions, minced
3 Garlic pods
3 Garlic pods, minced
5-6 Curry Leaves
1 tsp Pepper powder
2 tbsp Coriander Leaves, minced
2 tbsp Butter
2 tbsp Oil2 Eggs, well beaten
2 cup Breadcrumbs
Salt, to taste

In a pan, cook the fish fully submerged in hot water, with 2-3 garlic pods, salt and the curry leaves. Boil the fish for 10-12 mts.

When boiled, strain the fish and discard the garlic, water and curry leaves. Mash the fish into crumbs.
Heat the butter in a pan, add the minced onion and garlic and saute for 3-4 mts.

Add the crumbled fish. Saute for another 3-4 mts. Remove from heat and transfer to another bowl. Add more salt, pepper and 1 cup breadcrumbs and mix together.

Shape into balls and flatten slightly. Heat a pan with the oil.

Dip the cutlets into the beaten eggs, and then into the remaining 1 cup bread crumbs. Coat well.

Put the cutlets onto the heated pan and allow to brown slightly and then flip over, until both sides are a golden brown.

Tuesday, June 7, 2011

Mango Pound Cake

When I was a student, I really didn't have time and didn'tknow how to cook well! I just kinda heated up soup every now and then, but most often I ate cereal. Well, one weekend a friend of mine many miles away suggested we cook together and make lasagna. It was quite an adventure for me, so all set with my groceries, I prepared to cook over the phone with my friend. It was so much fun that we ended up making a regular saturday morning thing, and the food would last us all week, which is excellent when you are a student, and you have time only to reheat.

Well, many years later, I heard that my two namesakes, Arundati and Arundhati, were cooking "alongside" each other. I remembered those lovely saturday mornings and couldn't wait to join their little group. And others wanted to join too, both excellent bakers with excellent bloggers, Aparna and Nandita. Not easy. This group is quite intimidating. Just see their blogs to see how adept they all are. So here we are, The Baking Club (yeah, we're kinda basic in our name. We'll try to come up with something a little more innovative soon?).

As its summer and mangoes are everywhere in abundance, we decided to bake lovely mango pound cakes. My family really enjoyed it, and my daughter helped me bake it and she had lots of fun. Its a simple, fun recipe from Parita's Kitchen that really showcases the mango. Since I didn't make any changes, you can check the original recipe here with step-by-step photos too!

Enjoy the lovely summer and look for more from the cool baking club!

Sunday, June 5, 2011


Idlis are a huge south Indian favorite! Steamed flour and lentil dumplings are a lovely comfort food for breakfast, lunch, a snack or even dinner. Usually the idlis are eaten with a spicy chutney, milagai podi (a spicy blend of roasted spices) or sambar.

Its difficult to find perfectly soft idlis, even in the heart of southern India. Here is a sure-fire recipe to get that perfect texture.


(makes approximately 20 idlis)

2 cups Idli Rice. This is a special kind of rice, available in most Indian supermarkets.
3/4 cup Urad Dal
2 tbsp Rock Salt, or ordinary table salt.
Soak the rice and dal separately for 2 hours each.Strain and wash the dal well. Grind with minimal water for about 45 minutes, sprinkling water every 10 minutes and scraping down the sides. The dal will double in volume. Keep aside.

Now strain and wash the rice well. Grind with minimal water for about 30 minutes, sprinkling water every 10 minutes and scraping down the sides. The ground rice will have a coarser texture than the ground dal.
Mix the ground rice and dal together and add about 2 tablespoons of rock salt. Mix well while simultaneously dissolving the rock salt in the mixture.Keep aside covered in a warm place for about 8-10 hours, depending on the warmth. Warmer the better. The batter will double in volume.

Heat a deep steamer with about 2 inches of water at the bottom. Oil the idli plate (see picture), and add one ladle of batter for each idli. Place the idli plate into the steamer, making sure the water doesn't reach the pan. Close and steam for 10 minutes or until idlis are firm (when a skewer is inserted into the middle of the idli, it comes out clean).

Scoop out the idli with a spoon after it has slightly cooled down.
Enjoy with your favorite accompaniment.

Thursday, June 2, 2011

Apple Pachadi

In the hot summer in India, there's nothing nicer than these cool pachadis. Pachadi is an Indian term for plain yogurt, mixed with fruit or vegetable and seasoned with spices. The most common ones are cucumber, onion and tomato. Apple pachadi is quite unusual but its absolutely wonderful!

Apple Pachadi

1 Apple, cut fine
2 cups plain Yogurt
2-3 Green Chillies, cut fine
1 tbsp Ground Coconut
1 tsp Mustard Seeds
1 tsp Urad Dal
2-3 Cilantro Leaves, chopped fine
Salt, to taste

Grind the coconut and green chillies together.

Mix together with the yogurt and the apples.

Heat a teaspoon of oil in a pan and add the mustard seeds and urad dal. When the mustard seeds start to splutter, add to the yogurt-apple mixture.

Sprinkle with cilantro leaves and add salt to taste. Mix together.