Announcing "Serve It" series.... Serve It - Fried

This theme for this month's Serve It series is "Fried". Eating healthy is the primary goal for all of us these days. But it is always okay to indulge in the guilty pleasures of deep fried foods once in a while. Every cuisine across the globe have their own fried foods specialty. Deep fried foods are always associated with the monsoon season in India. Nothing can beat the comfort of hot fried

Eggless Orange Cake

Its been long, since i posted a Cake Recipe. I saw this cake @ Raks Kitchen.It was Love @ First Sight :)!!!!!  I had some oranges @ home, so tried the cake the same day. Came out great.  
Its my bestie's Birthday Tomorrow!!! Here Rem, its for you!!! Happy Birthday Girl!!!! Have a Wonderful Day!!!!

I have made small changes to the Original Recipe.  Please Catch the Link for the Recipe

Ingredients
1 Cup Plain flour/Maida
1/4 Cup Wheat Flour
1 Cup Condensed milk
1/2 Cup Softened Butter
1/2 Cup Orange juice (Juice from two Mandarine Oranges)
1/4 tsp Orange zest
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla essence

Method

• Pre-heat the oven to 180C. Sift together flour,baking powder,baking soda. 
• If using fresh orange juice, prepare it now. I got 3/4 Cup of Juice from two Mandarin Oranges. Grate the Orange Peel for some Zest. 
• Mix together condensed milk,orange juice, softened butter,vanilla essence.
• Add the Wet ingredients to the Flour mixture. Mix well . Stir-in the Orange zest.
• Grease a baking pan or line it with parchment paper.  I have used 8" round baking pan and lined with parchment paper. Pour the prepared batter in the prepared pan.

• Bake it @ 180C for 10 minutes and reduce the temperature to 160C and bake for 20-25 minutes or until the toothpick inserted comes out clean.
• Let it cool down for 5 minutes and then invert the cake over an wire rack and let it cool.

Note:

Bake Time differs from Oven to Oven, So Set it according to your Oven Settings. 

Potato Stuffed Idli

This is my second time making stuffed potato idlis. First time, I actually made masala dosa and had some of the potato masala leftover, every time I make the batter for dosa and idli (I use the same batter), I make dosa the first day and idli the second day. So I ended up creating a new recipe...because I was bit lazy to make any chutney for the idlis and this actually didn't need any chutney ...it was very tasty. I made it less spicy so that even Anush can eat it. He always eats any breakfast with nutella, so obviously he didn't know the difference. :).
You also pack this simple breakfast recipe for kids lunch box, as it will be easy for them to hold the idli and eat...all in one bite. ;-))

Ingredients:
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For Potato Stuffing:
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2-3 Potatoes (I used red skin potatoes) boiled and mashed, little chunks in b/w is ok
1 Green Chili chopped
1/2 or 1 small Onion chopped
1/4 tsp Turmeric powder
1/4 cop Cilantro chopped
1/2 tsp Oil
1/4 tsp Cumin seeds
Salt to taste

For Idli Batter:
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1 cup Urad Dal soaked in water for about 6-8 hours
1 cup Rice soaked in water for about 6-8 hours
2 cups Brown Rice soaked in water for about 6-8 hours
1 hand full cooked Rice
Salt to taste

Method:
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Making Ildi Batter:
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1. In a mixer add urad dal and cooked rice and make a fine paste adding enough water, but not too much. Transfer it to a big bowl.
2. Now add the rice (both brown rice and white rice) and grind to a paste.
3. Combine the urad dal and rice batter well and keep it in a warm place to ferment for at least 8 hours or overnight.
4. Now add salt and mix the batter again, the consistency of the batter should be of idli batter (bit thicker than the dosa batter).

Making Potato Filling:
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1.  In a pan add oil and when it's hot enough add cumin seeds and after few seconds add onions and saute it until translucent for about 3-4 mins.

2. Add green chili, turmeric powder, salt and mashed potatoes mix it all well.

3. Off the flame and add cilantro and mix again.

Making Potato Stuffed Idlis:
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1. In a idli cooker, brush the idli plates with little oil.

2. Add 1 tbsp batter in the idli plates and then add about 2tsp/1 tbsp potato filling on top of the batter, then again add about 1 tbsp to 2 tbsp idli batter over the top of the potato filling. Repeat this step for all the idlis.

3. Steam these idlis for about 15 mins on medium high flame or 7 mins after the steam comes out.

4. Off the flame and allow it to cool for about 5 mins, then remove those idlis to a serving plate and enjoy these idlis with chutney...am sure kids will love it.

Sending this to the Event: "LGSS-Potato" hosted by Vatsala.

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