Ingredients
One ripe lemon deseeded and chopped into small pieces - 200 gm
Finely Chopped Green Chillies - 25 gm
Red Chilli Powder - 50 gm
Asafoetida - half a teaspoon
Fenugreek Powder - half a teaspoon
Salt to taste
Coconut Oil - one tablespoon
Mustard Seeds - one teaspoon
Red Chillies - three (chopped into three pieces each)
Curry Leaves - two sprigs
Method
Mix the chopped lemon, green chillies, red chilli powder, asafoetida, fenugreek powder and salt, well with your hands and keep aside for an hour.Heat the coconut oil and add the mustard seeds.When they splutter, add the red chillies and the curry leaves and add them to the lemon mix.If you feel that the pickle is too dry, then add a little water at room temperature.Do not cook the lemon.Choose one that is not too bitter.
Thursday, August 20, 2009
Coconut Milk Rasam
Ingredients
Coconut - 1/2
Tomatoes - 3
Curry Leaves - 10
Coriander - as desired
Red Chilies - 2
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Turmeric
Salt - to taste
Red Chili Powder - pinchCumin Powder - 1/4 tspMethi Powder - pinch (or) rasam பவுடர்
Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Coconut - 1/2
Tomatoes - 3
Curry Leaves - 10
Coriander - as desired
Red Chilies - 2
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Turmeric
Salt - to taste
Red Chili Powder - pinchCumin Powder - 1/4 tspMethi Powder - pinch (or) rasam பவுடர்
Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Sweet Chutney
Ingredients
2 cups Pineapple Pieces (approx 1/2")
1/2 cup Water
Salt as per taste
3 tbsp Sugar
1/2 tsp Turmeric Powder
1/4 tsp Mustard
1 Red Chilli
1 tsp Cumin Seeds
3/4 cup Grated CoconutFor Seasoning:
2 tsp Oil
1/4 tsp Mustard Seeds
2 Green Chillies, slit
1/4 tsp Urad Dal4-5 Curry Leaves
MethodGrind together mustard, chilli and cumin seeds.
Grind coconut into fine paste.
Mix coconut and chilli paste.
Boil pineapple pieces in water with turmeric and salt.
Cook till the pieces are tender.
Add sugar and stir well.
Cook till required consistency (like a syrup).
Add coconut mixture.
Remove from fire.
Heat oil.
Add urad dal and then mustard seeds.
After seeds splutter add green chillies and curry leaves.
Put the seasoning in the pineapple mixture.
Put on gas, and cook for 1-2 mins.
Remove from fire and garnish with chopped coriander leaves.
Wednesday, August 19, 2009
Vadai Curry
Ingredients :
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
Bengal gram dhal - 1 cup
Onions - 2 (cut finely)
For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).
Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp
For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).
Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.
Curd Kurma
Ingredients :
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp
Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.
Potatoes - 1/4 kg
Fresh butter beans or broad beans - 1/4 kg (seeds)
Onions - 3
Fresh curd - 1 1/2 cups
Salt - ta taste
Garam masala powder - 1/4 tsp
Grind together :
Coconut - 1/2
cashew nuts - 10
Poppy seeds - 2 tbsp
Green chillies - 7
Method :
1. Cut onions into long thin pieces.
2. Dice potaties into one inch square pieces and cook in pressure cooker along with butter beans using just ehough water to cover it.
3. Do not over cook. (if you are cooking in pressure cooker just cook till one whistle). Drain the water completely after cooking the vegetables. (use it for rasam or soup).
4. Grind the other ingredients with enough water.
5. Heat ghee and fry the onions till translucent.
6. Add the ground masala, cooked vegetables (without water) and whipped curd to it.
7. Add salt and boil it in a low flame.
8. Add garam masala powder just before removing from fire. Serve with puri or chappathi.
Mini Vegetable Samosa
ngredients :
For the Dough :
Maida - 2 cups
Oil - 4 tbsp
Salt - 1/2 tbsp
Baking Powder - 2 pinches
Ice cold water - for mixing the dough
Oil- Enough to deep fry.
For Masala :
Onions - 2
Potatoes - 1/4 kgs
Carrot - 2
Peas - 100 gms
Beetroot - 1 small
French beans - 7
Salt - As required
Gamram Masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Green chillies - 4
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - for frying.Method :
DOUGH :
1. Sieve maida twice with baking powder and salt.
2. Blend oil to flour with hands till it resembles fine bread crumbs.
3. Sprinkle cold water and knead to a stiff dough.
4. Knead well for several minutes till the dough becomes elastic and pliable.
5. Keep under wet cloth for 1/2 an hour.
MASALA :
1. Cut onions lengthwise and other vegetables to small pieces.
2. Pressure cook potatoes. Peel and mash coarsely.
3. Steam other vegetables without adding water.
4. Mince green chillies.
5. Heat oil in a frying pan, Add cumin powder, minced green chilles and then onion.
6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
7. Add other powdered spices and remove from fire.
PREPARATION OF SAMOSAS :
1. Divide the dough into 8 balls.
2. Roll out each ball into very thin chappathi using maida for dusting.
3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5. Roll lightly on top. Make rest of the dough in the same manner.
6. Heat a tawa and place one pile of chappathis on top.
7. Gently turn over when it starts to bubble up.
8. After turning peel off the first layer.
9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.
For the Dough :
Maida - 2 cups
Oil - 4 tbsp
Salt - 1/2 tbsp
Baking Powder - 2 pinches
Ice cold water - for mixing the dough
Oil- Enough to deep fry.
For Masala :
Onions - 2
Potatoes - 1/4 kgs
Carrot - 2
Peas - 100 gms
Beetroot - 1 small
French beans - 7
Salt - As required
Gamram Masala powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Green chillies - 4
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - for frying.Method :
DOUGH :
1. Sieve maida twice with baking powder and salt.
2. Blend oil to flour with hands till it resembles fine bread crumbs.
3. Sprinkle cold water and knead to a stiff dough.
4. Knead well for several minutes till the dough becomes elastic and pliable.
5. Keep under wet cloth for 1/2 an hour.
MASALA :
1. Cut onions lengthwise and other vegetables to small pieces.
2. Pressure cook potatoes. Peel and mash coarsely.
3. Steam other vegetables without adding water.
4. Mince green chillies.
5. Heat oil in a frying pan, Add cumin powder, minced green chilles and then onion.
6. Fry till crisp. Add other vegetables and stir till moisture evaporates.
7. Add other powdered spices and remove from fire.
PREPARATION OF SAMOSAS :
1. Divide the dough into 8 balls.
2. Roll out each ball into very thin chappathi using maida for dusting.
3. Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4. Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5. Roll lightly on top. Make rest of the dough in the same manner.
6. Heat a tawa and place one pile of chappathis on top.
7. Gently turn over when it starts to bubble up.
8. After turning peel off the first layer.
9. Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.
Tuesday, August 18, 2009
Dry Fruit Kesari
Ingredients:
1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red).
Method:
* Stir-fry rava with 1 tsp ghee on low flame till the smell of raw grain goes.
* Set it aside for later use.
* Saute dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame.
* Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
* Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
* Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
* Grease a plate and pour 'kesari' into it.
* Let it cool and get set.
* Cut it into smaller pieces and garnish it with an almond.
* Kesari is now ready to be served.
1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red).
Method:
* Stir-fry rava with 1 tsp ghee on low flame till the smell of raw grain goes.
* Set it aside for later use.
* Saute dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame.
* Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
* Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
* Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
* Grease a plate and pour 'kesari' into it.
* Let it cool and get set.
* Cut it into smaller pieces and garnish it with an almond.
* Kesari is now ready to be served.
Rava Kesari
Ingredients:
Rava: 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)
Method:
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
Add the rava slowly, constantly stirring, and mix well.
Allow the rava to be cooked at medium heat.
The rava has to cook well.
When it is fully cooked, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee.
Keep stirring until the rava starts leaving the sides of the pan.
Garnish with the fried cashews and raisins and cardamom powder
Rava: 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)
Method:
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
Add the rava slowly, constantly stirring, and mix well.
Allow the rava to be cooked at medium heat.
The rava has to cook well.
When it is fully cooked, add the sugar and stir well.
When the sugar is fully dissolved, add the remaining ghee.
Keep stirring until the rava starts leaving the sides of the pan.
Garnish with the fried cashews and raisins and cardamom powder
Semiya Kesari
Ingredients:
Semiya (Vermicelli) - 1 cup
Sugar – 3/4 cup
Water – 2 cups
Ghee - 2 to 3 tablespoon
Cardamom Powder - ½ teaspoon
Cashew Nuts -10 Nos
Raisins - 10 Nos
Kesari Powder - a pinch
Method:
In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.
In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.
Semiya (Vermicelli) - 1 cup
Sugar – 3/4 cup
Water – 2 cups
Ghee - 2 to 3 tablespoon
Cardamom Powder - ½ teaspoon
Cashew Nuts -10 Nos
Raisins - 10 Nos
Kesari Powder - a pinch
Method:
In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.
In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.
Monday, August 17, 2009
Ragi Roti
Ingredients
Ragi flour - to make the dough.
Fresh grated coconut - 1/2 cup.
Coriander - 1 bunch (cleaned and finely chopped).
Onions - 4 (finely chopped).
Curry leaves - finely chopped.
Green chillies - finely chopped (according to your taste).
Salt to taste.
Sugar - little
Water.
Method
Mix coconut, onions, curry leaves, green chillies, coriander leaves, and salt properly with little water.
Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chapati dough).
Set aside for some time.
Put some oil on tava (cooled tava). Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done.
Eat the ragi roti with delicious pudina chutney.
Ragi flour - to make the dough.
Fresh grated coconut - 1/2 cup.
Coriander - 1 bunch (cleaned and finely chopped).
Onions - 4 (finely chopped).
Curry leaves - finely chopped.
Green chillies - finely chopped (according to your taste).
Salt to taste.
Sugar - little
Water.
Method
Mix coconut, onions, curry leaves, green chillies, coriander leaves, and salt properly with little water.
Add the ragi flour with some more water and mix properly so that it mixes with other ingredients (This dough should be like chapati dough).
Set aside for some time.
Put some oil on tava (cooled tava). Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done.
Eat the ragi roti with delicious pudina chutney.
Palak Roti
Ingredients
1 bunch of Palak leaves
1/2 inch Ginger
3/4 Green Chillies (this one can be really spicy)
A small bunch of Coriander Leaves
Ball of Tamarind
2 tsp Jeera
Salt to taste
Flour for the Rotis
Method
Blanch the palak well i.e boil in hot water for 2 mins and put them under cold running water.
Grind all the above ingredients to as fine paste.
Mix this mixture with the flour and make a malleable dough. Roll out the rotis and applly ghee on both sides.
Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.
1 bunch of Palak leaves
1/2 inch Ginger
3/4 Green Chillies (this one can be really spicy)
A small bunch of Coriander Leaves
Ball of Tamarind
2 tsp Jeera
Salt to taste
Flour for the Rotis
Method
Blanch the palak well i.e boil in hot water for 2 mins and put them under cold running water.
Grind all the above ingredients to as fine paste.
Mix this mixture with the flour and make a malleable dough. Roll out the rotis and applly ghee on both sides.
Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.
Carrot Roti
Ingredients
Wheat flour 1 cup
carrot 4 Oz
Salt to taste
Method
Grate carrot.
Knead the wheat flour with carrot,salt and water.
Make small balls and roll into rotis
Cook on tawa. Spray pam on both sides
Serve with pickle and raitha.
Wheat flour 1 cup
carrot 4 Oz
Salt to taste
Method
Grate carrot.
Knead the wheat flour with carrot,salt and water.
Make small balls and roll into rotis
Cook on tawa. Spray pam on both sides
Serve with pickle and raitha.
Friday, August 14, 2009
Mocha Coffee Recipe
Ingredients:
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar
Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar
Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.
Madras Filter Coffee
Procedure
To make one cup of coffee:
1. Heat a small quantity (¼) cup of water until it boils.
2. Put ½ to 2 teaspoon (depending on how strong you want to have the coffee) of BRU instant coffee in it.
3. Stir the solution and ensure that there are no lumps of coffee.
4. Boil ¾ cup of milk and bring to boil.
5. Add the coffee mixture to the milk and add sugar as per your preference.
6. While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan until the coffee falls into the mug/tumbler from a height of about 1 to 1½ ft. This will cause the coffee to froth (like espresso).
7. You can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug.
8. Serve piping hot.
Chocolate Coffee
Ingredients
Chocolate 200 grams
Instant coffee powder 4 teaspoons
Milk 4 cups
Powdered sugar 4 teaspoons
Cream (whipped) ½ cup
Chocolate vermicelli (optional) 2 teaspoons
Method
1. Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder and sugar.
2. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again.
3. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.
Chocolate 200 grams
Instant coffee powder 4 teaspoons
Milk 4 cups
Powdered sugar 4 teaspoons
Cream (whipped) ½ cup
Chocolate vermicelli (optional) 2 teaspoons
Method
1. Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder and sugar.
2. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again.
3. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.
Thursday, August 13, 2009
Egg Rice
Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.
Method
Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
Saute the onion and green chilli in 2 tablespoons of oil.
Add the ginger-garlic paste and saute for sometime.
Now add turmeric chilli powder, garam-masala and salt and mix well.
Add rice and mix well.
Lightly beat the egg and pour over the rice mixture and keep stirring often till the rice is dry.
Garnish with the coriander leaves and curry leaves and serve hot with raitha or any curry.
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.
Method
Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
Saute the onion and green chilli in 2 tablespoons of oil.
Add the ginger-garlic paste and saute for sometime.
Now add turmeric chilli powder, garam-masala and salt and mix well.
Add rice and mix well.
Lightly beat the egg and pour over the rice mixture and keep stirring often till the rice is dry.
Garnish with the coriander leaves and curry leaves and serve hot with raitha or any curry.
Egg Dosa
Ingredients
1 egg per dosa
1/2 cup urad dal
1/2 cup parboiled rice
salt as per taste
black pepper powder as per taste
oil
Method
Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep
aside for 8-10 hours to ferment
Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 big spoon
batter
Break one egg on the dosa .Spread a little .Sprinkle salt and pepper powder .Spread 1 tsp
oil around the dosa
Cook till golden brown .Remove and serve with coconut chutney .Repeat the process from
point 6 for the rest of the batter
1 egg per dosa
1/2 cup urad dal
1/2 cup parboiled rice
salt as per taste
black pepper powder as per taste
oil
Method
Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep
aside for 8-10 hours to ferment
Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 big spoon
batter
Break one egg on the dosa .Spread a little .Sprinkle salt and pepper powder .Spread 1 tsp
oil around the dosa
Cook till golden brown .Remove and serve with coconut chutney .Repeat the process from
point 6 for the rest of the batter
Egg Biriyani
Ingredients
2 cups of basmati rice
3 and a half cups of water
6-8 spoons of oil
4 boiled eggs
5 green chillies
2 spoons ginger-garlic paste
1 onion
2 small sticks of cinnamon (dalchini)
3 cloves
1/4 spoon haldi
salt to taste
coriander leaves
Method
Cut eggs into half (8 pieces), also chillies and onion into small pieces.
Add oil in a pan and heat it. Then add cinnamon, cloves, ginger-garlic paste, chillies, onions and fry it for 3 minutes.
Wash the rice and add water, the above mixture, haldi, eggs and salt to taste.
Cook this in electric rice cooker.
Serve this hot with coriander leaves on top. You can serve this for 3-4 people.
Wednesday, August 12, 2009
Eggless Lemon Souffle
Ingredients:
2 cups water
10 gm china grass (agar agar) - chopped soaked in water for half an hour
1/4 cup lemon juice
1/2 cup sugar
1 cup cream - chilled
Method:
Cook the water and china grass till china grass is dissolved. Add sugar and cook a little more.
Take the pan off the heat, mix in the lemon juice and leave to cool.
When cool and beginning to set, whip the chilled cream (had to be chilled other wise it will curdle), till it holds its shape.
Fold the cream into the cooled mixture, transfer on to a serving bowl, chill and serve.
2 cups water
10 gm china grass (agar agar) - chopped soaked in water for half an hour
1/4 cup lemon juice
1/2 cup sugar
1 cup cream - chilled
Method:
Cook the water and china grass till china grass is dissolved. Add sugar and cook a little more.
Take the pan off the heat, mix in the lemon juice and leave to cool.
When cool and beginning to set, whip the chilled cream (had to be chilled other wise it will curdle), till it holds its shape.
Fold the cream into the cooled mixture, transfer on to a serving bowl, chill and serve.
Eggless Chocolate Chip Biscuits
Ingredients:
125 gm butter
125 gm castor/powdered sugar
1/4 cup milk + 1 tsp sugar
150 gm flour
125 gm chocolate chips
100 gm melted chocolate for decoration
Method:
Whip butter and sugar until light and fluffy.
Stir in the milk mixture, followed by the flour and chocolate chips.
Place in spoonfuls on a lightly oiled sheet and Bake in a moderate oven at 180 degrees C for ten to twenty minutes or until golden in color.
Cool slightly before removing from tray. Decorate with melted chocolate.
125 gm butter
125 gm castor/powdered sugar
1/4 cup milk + 1 tsp sugar
150 gm flour
125 gm chocolate chips
100 gm melted chocolate for decoration
Method:
Whip butter and sugar until light and fluffy.
Stir in the milk mixture, followed by the flour and chocolate chips.
Place in spoonfuls on a lightly oiled sheet and Bake in a moderate oven at 180 degrees C for ten to twenty minutes or until golden in color.
Cool slightly before removing from tray. Decorate with melted chocolate.
Valentine Cake
Ingredients:
100 gm butter
100 gm castor sugar
100 gm golden syrup
175 gm flour
1 tsp bicarbonate of soda
3 tbsp cocoa powder
1 beaten egg
150 ml milk
Icing
100 gm softened butter
200 gm icing sugar
100 gm melted chocolate
4 tbsp cocoa
Frosted Rose Petals
fresh dry rose petals
beaten egg white
castor sugar
100 gm butter
100 gm castor sugar
100 gm golden syrup
175 gm flour
1 tsp bicarbonate of soda
3 tbsp cocoa powder
1 beaten egg
150 ml milk
Icing
100 gm softened butter
200 gm icing sugar
100 gm melted chocolate
4 tbsp cocoa
Frosted Rose Petals
fresh dry rose petals
beaten egg white
castor sugar
Method:
Melt butter, sugar and syrup together. Stir in remaining cake ingredients. Turn into a greased and lined heart-shaped mould.
Bake at 180 degrees C for 25-30 minutes until firm to the touch. Cool slightly before turning out.
For the icing beat the ingredients together until smooth. Spread over the cake.
To frost rose petals, carefully brush with a little beaten egg white. Sprinkle with sugar. Allow it to harden before using to decorate cake.
Melt butter, sugar and syrup together. Stir in remaining cake ingredients. Turn into a greased and lined heart-shaped mould.
Bake at 180 degrees C for 25-30 minutes until firm to the touch. Cool slightly before turning out.
For the icing beat the ingredients together until smooth. Spread over the cake.
To frost rose petals, carefully brush with a little beaten egg white. Sprinkle with sugar. Allow it to harden before using to decorate cake.
Tuesday, August 11, 2009
Pepper Soup
Ingredients:
1. Pepper powder-1/2 spoon
2. Water-1 cup
3. Sugar-1/2 spoon
4. Salt- 1/3 spoon
5. Ghee-1 spoon
Method:
Boil 1 cup of water well and add pepper powder and allow it to boil for 1 minute.
Add salt,sugar and allow it to boil for 30 sec.
Now add 1 spoon of ghee and boil just for 10 secs.
Delicious and health soup is ready .
Enjoy all.
1. Pepper powder-1/2 spoon
2. Water-1 cup
3. Sugar-1/2 spoon
4. Salt- 1/3 spoon
5. Ghee-1 spoon
Method:
Boil 1 cup of water well and add pepper powder and allow it to boil for 1 minute.
Add salt,sugar and allow it to boil for 30 sec.
Now add 1 spoon of ghee and boil just for 10 secs.
Delicious and health soup is ready .
Enjoy all.
Chinese Vegetable Soup
Ingredients:
Spring onions - 2 or 3
Carrots - 2 (medium)
Cabbage - 150gms
Cauliflower - 1 small
French beans - 100gms
Salt - as required
White pepper powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Soya sauce - 3/4 tsp
Oil - 2 tbl sps
Sugar - 1 tsp
Cornflour - 1 tbl sp.
Method:
1. Blanch whole carrots and french beans in hot water for 2-3 minutes
2. Strain, add cold water and drain again.
3. Chop all the vegetables into thin, even, matchstick like pieces.
4. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
5. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the vegetables become just tender.
6. Mix cornflour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.
8. Add pepper powder and serve hot.
Spring onions - 2 or 3
Carrots - 2 (medium)
Cabbage - 150gms
Cauliflower - 1 small
French beans - 100gms
Salt - as required
White pepper powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Soya sauce - 3/4 tsp
Oil - 2 tbl sps
Sugar - 1 tsp
Cornflour - 1 tbl sp.
Method:
1. Blanch whole carrots and french beans in hot water for 2-3 minutes
2. Strain, add cold water and drain again.
3. Chop all the vegetables into thin, even, matchstick like pieces.
4. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
5. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the vegetables become just tender.
6. Mix cornflour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.
8. Add pepper powder and serve hot.
Dal Soup
Ingredients:
Masoor dal - 2 tbl sps
Garlic - 2 flakes
Small onions - 3 (chop finely)
Butter - 1 tsp
Coriander seeds - 2 tsps
Cumin seeds - 1/2 tsp
Fenugreek - a pinch
Red chilli - 1
Green chilli - 1
Chopped coriander leaves - 1 tbl sp
Turmeric powder - a pinch
Curry leaves - few
Tomato paste - 1 1/2 tbl sps
Salt - as required
Lemon - 1
Method:
1. Pressure cook dal with 1 1/2 cups water with a pinch of turmeric powder.
2. When it cools down mash it well
3. Dry roast coriander seeds, cumin, fenugreek till good smell comes. Powder coarsely in a mixie.
4. Heat butter and fry crushed garlic and then chopped onions.
5. Fry till raw flavour goes in reduced flame so that colour is not changed.
6. Add tomato paste and cook for a minute or two.
7. Add powdered ingredients, mashed dal, slit green chilli and broken red chilli.
8. Dilute it with enough water and then add salt, curry leaves and coriander leaves.
9. Heal till boiling point and remove from fire.
10. Close with a lid and keep aside, strain it well and reheat it just before serving.
11. Squeeze lemon and serve hot.
Masoor dal - 2 tbl sps
Garlic - 2 flakes
Small onions - 3 (chop finely)
Butter - 1 tsp
Coriander seeds - 2 tsps
Cumin seeds - 1/2 tsp
Fenugreek - a pinch
Red chilli - 1
Green chilli - 1
Chopped coriander leaves - 1 tbl sp
Turmeric powder - a pinch
Curry leaves - few
Tomato paste - 1 1/2 tbl sps
Salt - as required
Lemon - 1
Method:
1. Pressure cook dal with 1 1/2 cups water with a pinch of turmeric powder.
2. When it cools down mash it well
3. Dry roast coriander seeds, cumin, fenugreek till good smell comes. Powder coarsely in a mixie.
4. Heat butter and fry crushed garlic and then chopped onions.
5. Fry till raw flavour goes in reduced flame so that colour is not changed.
6. Add tomato paste and cook for a minute or two.
7. Add powdered ingredients, mashed dal, slit green chilli and broken red chilli.
8. Dilute it with enough water and then add salt, curry leaves and coriander leaves.
9. Heal till boiling point and remove from fire.
10. Close with a lid and keep aside, strain it well and reheat it just before serving.
11. Squeeze lemon and serve hot.
Monday, August 10, 2009
Chana Masala
Ingredients -
Serves 3 - 4
kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt
Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.
Serves 3 - 4
kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt
Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.
Potato and Channa Masala
Ingredients :
Whtie Kabuli Channa - 1 cup
Potatoes - 2
Onions - 2
Grind Together :
Coconut - 1/2
Onion - 1
Garlic - 5 or 6 flakes
Red chilles - 10
Asafoetida - a pinch
Poppy seeds - 1 1/2 tsp
Tomatoes - 2 or 3
Cloves - 2
Cardamom - 2
Salt and sugar - to taste.
Method :
1. Saok channa overnight with a little soda-bicarbonate and enough water.
2. Wash well in the morning with fresh water. pressure cook it with the potatoes.
3. Peel and mash the potatoes coarsely. cut onions into small pieces.
4. Grind other ingredients first, add tomatoes at the end and grind well.
5. Heat ghee in a pan fry onion well, then add the ground mixture, fry till it smells good.
6. Add the boiled potatoes and channa with enough water.
7. Salt and sugar can be added according to taste.
8. Boil till the gravy thickens, remove and serve hot with lime, finely cut onions and coriander leaves.
Whtie Kabuli Channa - 1 cup
Potatoes - 2
Onions - 2
Grind Together :
Coconut - 1/2
Onion - 1
Garlic - 5 or 6 flakes
Red chilles - 10
Asafoetida - a pinch
Poppy seeds - 1 1/2 tsp
Tomatoes - 2 or 3
Cloves - 2
Cardamom - 2
Salt and sugar - to taste.
Method :
1. Saok channa overnight with a little soda-bicarbonate and enough water.
2. Wash well in the morning with fresh water. pressure cook it with the potatoes.
3. Peel and mash the potatoes coarsely. cut onions into small pieces.
4. Grind other ingredients first, add tomatoes at the end and grind well.
5. Heat ghee in a pan fry onion well, then add the ground mixture, fry till it smells good.
6. Add the boiled potatoes and channa with enough water.
7. Salt and sugar can be added according to taste.
8. Boil till the gravy thickens, remove and serve hot with lime, finely cut onions and coriander leaves.
Papad Curry
Ingredients:
10 papads
1 large onion paste
3-4 cloves garlic paste
2 tbsp curd
1/2 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
some coriander leaves, chopped
2 tbsp oil
salt tஒ taste
Method:
1. Break the papads into small pieces. Lightly fry in oil and keep aside.
2. Heat oil in a pan, add cumin seeds. When they beging to crackle, add the onion and garlic pastes. Fry till done.
3. Add all four spices along with the curd. Fry till the oil separates. Add 2 cups of water and bring to a boil.
4. Add the papad pieces and simmer for 2-3 minutes.
5. Remove from fire.
6. Garnish with coriander leaves and serve hot with chapatis.
10 papads
1 large onion paste
3-4 cloves garlic paste
2 tbsp curd
1/2 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
some coriander leaves, chopped
2 tbsp oil
salt tஒ taste
Method:
1. Break the papads into small pieces. Lightly fry in oil and keep aside.
2. Heat oil in a pan, add cumin seeds. When they beging to crackle, add the onion and garlic pastes. Fry till done.
3. Add all four spices along with the curd. Fry till the oil separates. Add 2 cups of water and bring to a boil.
4. Add the papad pieces and simmer for 2-3 minutes.
5. Remove from fire.
6. Garnish with coriander leaves and serve hot with chapatis.
Saturday, August 8, 2009
Egg Jeera Masala
Ingredients :
Boiled eggs - 4
Oil or ghee - as required
Gring Together :
Red chilles - 3
Jeera - 1 tbsp
Small onions - 8
Salt - as required.
Method :
1. Heat oil in a pan and fry the masala well, until oil separates.
2. Remove outer shells from boiled eggs.
3. Add eggs and fry well till the masala coats on top of the egg.
4. Serve with rice / Toasted bread.
Boiled eggs - 4
Oil or ghee - as required
Gring Together :
Red chilles - 3
Jeera - 1 tbsp
Small onions - 8
Salt - as required.
Method :
1. Heat oil in a pan and fry the masala well, until oil separates.
2. Remove outer shells from boiled eggs.
3. Add eggs and fry well till the masala coats on top of the egg.
4. Serve with rice / Toasted bread.
Egg Bajji
Ingredients :
Eggs - 6
Bengal gram flour - 1 cup
Maida - 1/4 cup or rice flour - 1/4 cup
Red chiili powder - 1 tbsp
Salt - As required
Soda-bi-carbonate - 1/4 tbsp
Oil - Enough to deep fry.
Method :
1. Boil eggs, remove shells and slice into even round pieces.
2. Sieve flours together with chilli powder, salt and soda.
3. Add enough water and prepare a thick batter of pouring consistency and mixing carefully without forming lumps.
4. Heat oil in a kadai, dip each slice in the batter and deep fry.
5. Serve hot with chutney or ketchup.
Eggs - 6
Bengal gram flour - 1 cup
Maida - 1/4 cup or rice flour - 1/4 cup
Red chiili powder - 1 tbsp
Salt - As required
Soda-bi-carbonate - 1/4 tbsp
Oil - Enough to deep fry.
Method :
1. Boil eggs, remove shells and slice into even round pieces.
2. Sieve flours together with chilli powder, salt and soda.
3. Add enough water and prepare a thick batter of pouring consistency and mixing carefully without forming lumps.
4. Heat oil in a kadai, dip each slice in the batter and deep fry.
5. Serve hot with chutney or ketchup.
Egg Curry
Ingredients:
4 hard boiled eggs (cut in halves lengthwise)
1 dessert spoonful of sliced red onions
1 ripe or green chilli (cut lengthwise)
a pinch of turmeric powder
a slice of green ginger (chopped)
1 clove of garlic (chopped)
a few curry leaves
1/4 tsp fenugreek
a small piece of cinnamon
juice of half a lime
salt to taste
1/2 tea cup thick coconut milk
1 1/2 cups second extract of coconut மில்க்
Method:
1. Put all the ingredients, except the thick milk and the lime juice, into a pan and boil till the ingredients are cooked.
2. Then add the thick milk and lime juice and stir well otherwise it will curdle.
3. Add the eggs, stir for a few minutes, take it off the fire and continue stirring for a couple of minutes longer.
4 hard boiled eggs (cut in halves lengthwise)
1 dessert spoonful of sliced red onions
1 ripe or green chilli (cut lengthwise)
a pinch of turmeric powder
a slice of green ginger (chopped)
1 clove of garlic (chopped)
a few curry leaves
1/4 tsp fenugreek
a small piece of cinnamon
juice of half a lime
salt to taste
1/2 tea cup thick coconut milk
1 1/2 cups second extract of coconut மில்க்
Method:
1. Put all the ingredients, except the thick milk and the lime juice, into a pan and boil till the ingredients are cooked.
2. Then add the thick milk and lime juice and stir well otherwise it will curdle.
3. Add the eggs, stir for a few minutes, take it off the fire and continue stirring for a couple of minutes longer.
Friday, August 7, 2009
Easter Egg Sandwiches
Ingredients:
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper
Method:
Mix all ingredients and spread on bread; makes 6 sandwiches.
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper
Method:
Mix all ingredients and spread on bread; makes 6 sandwiches.
Fruity Salad
Ingredients
1 stick celery, cleaned sliced into juliennes
8-10 cherry tomatoes
2 canned pineapple slices, chopped
1/2 cup peanuts, salted, roasted
1 tbsp. Soft raisins
1 tbsp. Pine nuts
1/2 cup cream
1 tbsp. Mayonnaise or cheese spread
1/4 cup thick (tied) curds
2 tbsp. Pineapple syrup (from can)
1/4 tsp. Pepper powdered
3 banana, sliced
salt to taste
Method
Take a large glass salad bowl.
Cream together cream, cheese, curds, syrup, salt and pepper.
Add all other ingredients except bananas
Mix well, chill and add bananas before serving
1 stick celery, cleaned sliced into juliennes
8-10 cherry tomatoes
2 canned pineapple slices, chopped
1/2 cup peanuts, salted, roasted
1 tbsp. Soft raisins
1 tbsp. Pine nuts
1/2 cup cream
1 tbsp. Mayonnaise or cheese spread
1/4 cup thick (tied) curds
2 tbsp. Pineapple syrup (from can)
1/4 tsp. Pepper powdered
3 banana, sliced
salt to taste
Method
Take a large glass salad bowl.
Cream together cream, cheese, curds, syrup, salt and pepper.
Add all other ingredients except bananas
Mix well, chill and add bananas before serving
Easter Chocolate
Ingredients:
3/4 cup condensed milk
1 cup soft butter
1 tsp salt
2 tsp vanilla essence
1 cup flaked coconut
2 cups powdered sugar (keep 2 tbsp aside for sprinkling)
1/2 cup nuts (of your choice)
2 cups semi-sweetened chocolates
1 tbsp butter
Method:
Beat butter and salt till fluffy
Add milk, coconut and sugar, vanilla essence and nuts
Mix it well, till it is stiff
Dust the dough with 2 tbsp sugar
Knead the dough till smooth
Set aside for 5 minutes
Shape the dough into small desired moulds (like eggs, or ball..)
Place a large pan or double boiler with water to boil
Place a small pan or upper section over simmering water
Add chocolate chips and butter, melt while stirring very gently
When smooth, take from fire
Dip the shapes and place it on waxed paper to harden
3/4 cup condensed milk
1 cup soft butter
1 tsp salt
2 tsp vanilla essence
1 cup flaked coconut
2 cups powdered sugar (keep 2 tbsp aside for sprinkling)
1/2 cup nuts (of your choice)
2 cups semi-sweetened chocolates
1 tbsp butter
Method:
Beat butter and salt till fluffy
Add milk, coconut and sugar, vanilla essence and nuts
Mix it well, till it is stiff
Dust the dough with 2 tbsp sugar
Knead the dough till smooth
Set aside for 5 minutes
Shape the dough into small desired moulds (like eggs, or ball..)
Place a large pan or double boiler with water to boil
Place a small pan or upper section over simmering water
Add chocolate chips and butter, melt while stirring very gently
When smooth, take from fire
Dip the shapes and place it on waxed paper to harden
Thursday, August 6, 2009
Chana Salad
Ingredients
Chana 50 gms
Capsicum 1
Onion 2 (thinly sliced)
Tomato 1 (big with seeds removed and thinly sliced)
Dressing:
Mint leaves
Garlic 5
Coriander leaves
Green Chilli 3 (if needed you can add as you want)
Lemon Juice
Salt to taste
Mustard powder (if there)
Olive Oil 2 tsp
Hot Water 2 spoon
Mix the above in a blender
Method:
Boil the chana with salt.
Add capsicum, onion and tomato and mix them.
Keep it in fridge till required.
Add the dressing before 10 minutes of serving.
Chana 50 gms
Capsicum 1
Onion 2 (thinly sliced)
Tomato 1 (big with seeds removed and thinly sliced)
Dressing:
Mint leaves
Garlic 5
Coriander leaves
Green Chilli 3 (if needed you can add as you want)
Lemon Juice
Salt to taste
Mustard powder (if there)
Olive Oil 2 tsp
Hot Water 2 spoon
Mix the above in a blender
Method:
Boil the chana with salt.
Add capsicum, onion and tomato and mix them.
Keep it in fridge till required.
Add the dressing before 10 minutes of serving.
Tomato and Cucumber Salad
Ingredients:
1 medium cucumber-peeled and thinly sliced
4 ripe tomatoes-sliced
90 ml sour cream
2 tbsp white wine vinegar
2 tbsp fresh mint-chopped
salt
black pepper-ground
Method:
Place the cucumber in a bowl and sprinkle a little salt and a tbsp of vinegar and toss it around with 5-6 ice cubes.
Chill for an hour and then rinse and pat it dry.
Add the sour cream, pepper and the mint and pack it in a box.
To serve, arrange the tomato slices on a plate and sprinkle with the remaining vinegar and add the cucumber pieces in the center.
1 medium cucumber-peeled and thinly sliced
4 ripe tomatoes-sliced
90 ml sour cream
2 tbsp white wine vinegar
2 tbsp fresh mint-chopped
salt
black pepper-ground
Method:
Place the cucumber in a bowl and sprinkle a little salt and a tbsp of vinegar and toss it around with 5-6 ice cubes.
Chill for an hour and then rinse and pat it dry.
Add the sour cream, pepper and the mint and pack it in a box.
To serve, arrange the tomato slices on a plate and sprinkle with the remaining vinegar and add the cucumber pieces in the center.
Cucumber Potato Salad
Ingredients:
2 Cucumbers
1/2 kg Potatoes, washed
1 cup yoghurt
Mint லேஅவேஸ்
Method:
1. Cook the potatoes in salted water and peel after cooling.
2. Cut into slices.
3. Peel cucumber and cut into slices.
4. In a salad bowl, put one layer of potatoes and one layer of cucumber and sprinkle yoghurt dressing on it.
5. Continue layering and sprinkle the mint leaves.
6. Leave for atleast half an hour and serve
2 Cucumbers
1/2 kg Potatoes, washed
1 cup yoghurt
Mint லேஅவேஸ்
Method:
1. Cook the potatoes in salted water and peel after cooling.
2. Cut into slices.
3. Peel cucumber and cut into slices.
4. In a salad bowl, put one layer of potatoes and one layer of cucumber and sprinkle yoghurt dressing on it.
5. Continue layering and sprinkle the mint leaves.
6. Leave for atleast half an hour and serve
Wednesday, August 5, 2009
Keerai Cutlet
Ingredients:
Keerai (Any green) – 1 bunch
Big onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon (heaped)
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Besan flour – 1 cup
Salt – 1 teaspoon or as per taste
Oil – five to six tablespoons
Wash and chop the greens into tiny bits. Chop onion and tomato finely.
In a kadai put two to three teaspoons of oil.
When it is hot add chopped onion and fry for a while.
Add ginger garlic paste and stir well. Then add tomato pieces and fry till it mashed well.
Add sambar powder, turmeric, garam masala and salt and mix well.
Then add chopped greens and just mix it for a second.
Switch off the stove and remove.
When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
Take lemon size dough and make a ball and flatten it slightly. Heat tawa and grease it with little oil.
Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
Turn the cutlets gently after few minutes and allow to cook for other side. Repeat this till the cutlets are crispy and nice brown colour.
Keerai (Any green) – 1 bunch
Big onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon (heaped)
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Besan flour – 1 cup
Salt – 1 teaspoon or as per taste
Oil – five to six tablespoons
Wash and chop the greens into tiny bits. Chop onion and tomato finely.
In a kadai put two to three teaspoons of oil.
When it is hot add chopped onion and fry for a while.
Add ginger garlic paste and stir well. Then add tomato pieces and fry till it mashed well.
Add sambar powder, turmeric, garam masala and salt and mix well.
Then add chopped greens and just mix it for a second.
Switch off the stove and remove.
When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
Take lemon size dough and make a ball and flatten it slightly. Heat tawa and grease it with little oil.
Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
Turn the cutlets gently after few minutes and allow to cook for other side. Repeat this till the cutlets are crispy and nice brown colour.
Vegetable Cutlet
Ingredients
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)
Powder
Take 3-4 slices of bread & powder them. (you can use either breads crumbs)
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)
Powder
Take 3-4 slices of bread & powder them. (you can use either breads crumbs)
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.
Pumpkin Cutlets
Ingredients:
1 medium sized pumpkin
9 medium sized potatoes
6 green chillies
a pinch of asafoetida
1 tsp mustard
1 1/2 tsp black gram dal
juice of half a lime
4 tbsp fine semolina or rice powder
3 tbsp ghee
a few curry leaves
salt to taste
Method:
1. Wash and peel the pumpkin, cut into cubes and boil till sufficiently soft for about 15 minutes and keep aside.
2. Boil, peel and mash the potatoes.
3. Add salt and lime juice.
4. Heat two teaspoons of ghee in a frying pan, add mustard, black gram dal, a few curry leaves and the green chillies cut into pieces.
5. After the spluttering stops, add mashed potatoes, pumpkin and salt.
6. Keep a tawa on the fire and smear it with a little ghee.
7. Make into balls.
8. Dip each ball in the semolina or rice powder and roast on the tawa
Serve hot.
1 medium sized pumpkin
9 medium sized potatoes
6 green chillies
a pinch of asafoetida
1 tsp mustard
1 1/2 tsp black gram dal
juice of half a lime
4 tbsp fine semolina or rice powder
3 tbsp ghee
a few curry leaves
salt to taste
Method:
1. Wash and peel the pumpkin, cut into cubes and boil till sufficiently soft for about 15 minutes and keep aside.
2. Boil, peel and mash the potatoes.
3. Add salt and lime juice.
4. Heat two teaspoons of ghee in a frying pan, add mustard, black gram dal, a few curry leaves and the green chillies cut into pieces.
5. After the spluttering stops, add mashed potatoes, pumpkin and salt.
6. Keep a tawa on the fire and smear it with a little ghee.
7. Make into balls.
8. Dip each ball in the semolina or rice powder and roast on the tawa
Serve hot.
Tuesday, August 4, 2009
Mysore Bonda
Ingredients:
* Urad dhal- 1 cup
* Thoor dhal- 1 tablespoon
* Ginger paste- 3/4 tsp
* Finely chopped green chilies- 10
* Pepper powder- 1 tsp
* Cumin powder- 1/2 tsp
* Shredded coconut- 2 tablespoon
* Salt
* Oil
Method:
Soak urad and thoor dhal in water for 4 hrs. Drain well,
add salt and grind the dhals to a smooth paste with very little water.
Mix all other ingredients to the dhal paste and make lemon sized balls and deep fry this in hot oil until golden brown.
Serve hot with coconut chutney.
* Urad dhal- 1 cup
* Thoor dhal- 1 tablespoon
* Ginger paste- 3/4 tsp
* Finely chopped green chilies- 10
* Pepper powder- 1 tsp
* Cumin powder- 1/2 tsp
* Shredded coconut- 2 tablespoon
* Salt
* Oil
Method:
Soak urad and thoor dhal in water for 4 hrs. Drain well,
add salt and grind the dhals to a smooth paste with very little water.
Mix all other ingredients to the dhal paste and make lemon sized balls and deep fry this in hot oil until golden brown.
Serve hot with coconut chutney.
Rava Bonda
Ingredients :
Rava - 3 Cups
Rice Flour - 1 Cup
Curd : 1 Cup
Cashew Bits
Green Chilly - 3pcs
Salt to suit taste
Oil for frying.
Method :
1. Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter.
2. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter.
3. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.
Rava - 3 Cups
Rice Flour - 1 Cup
Curd : 1 Cup
Cashew Bits
Green Chilly - 3pcs
Salt to suit taste
Oil for frying.
Method :
1. Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter.
2. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter.
3. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.
Bread Bonda
Ingredients:
Potatoes: 200 grams,
Besan flour: 2cups,
Mustard seeds: 1/2 teaspoon,
Urad dal: 1 spoon,
Onions: 2,
Green chillies (chopped): 6,
Chilli powder: 1tea spoon,
Turmeric powder: 1/4tea spoon,
Lemon: 1/2piece,
Oil: 4 cups,
Bread: 1,
Salt to taste,
Curry leaves, Coriander leaves, Ginger, Hing and Soda.
Method of preparation:
1. Boil the potatoes, peel the skin and smash them into fine pieces.
2. Heat oil in a saucepan and add mustard seeds.
3. As the seeds start sputtering, add urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves and cook them till the onion turns to golden brown.
4. Add mashed potatoes, coriander leaves, salt (to 3) and cook all of them on low flames for two minutes and put off the gas.
5. Pour the lemon juice and mix thoroughly.
6. Make the batter by mixing the besan, red chilli powder, salt and a pint of soda with water.
7. Cut the bread through corners to make four triangles into each piece.
8. Make small balls of potato mixture (6) and put one ball pressing in between two triangles of bread pieces(7).
9. Heat oil in a deep frying pan, dip the bread triangle in batter (6, 7, 8.) And slowly add into oil.
10. Deep- fry till the bondas become golden brown.
11. Serve the hot bondas with tomato sauce or green chutney.
Potatoes: 200 grams,
Besan flour: 2cups,
Mustard seeds: 1/2 teaspoon,
Urad dal: 1 spoon,
Onions: 2,
Green chillies (chopped): 6,
Chilli powder: 1tea spoon,
Turmeric powder: 1/4tea spoon,
Lemon: 1/2piece,
Oil: 4 cups,
Bread: 1,
Salt to taste,
Curry leaves, Coriander leaves, Ginger, Hing and Soda.
Method of preparation:
1. Boil the potatoes, peel the skin and smash them into fine pieces.
2. Heat oil in a saucepan and add mustard seeds.
3. As the seeds start sputtering, add urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves and cook them till the onion turns to golden brown.
4. Add mashed potatoes, coriander leaves, salt (to 3) and cook all of them on low flames for two minutes and put off the gas.
5. Pour the lemon juice and mix thoroughly.
6. Make the batter by mixing the besan, red chilli powder, salt and a pint of soda with water.
7. Cut the bread through corners to make four triangles into each piece.
8. Make small balls of potato mixture (6) and put one ball pressing in between two triangles of bread pieces(7).
9. Heat oil in a deep frying pan, dip the bread triangle in batter (6, 7, 8.) And slowly add into oil.
10. Deep- fry till the bondas become golden brown.
11. Serve the hot bondas with tomato sauce or green chutney.
Monday, August 3, 2009
Chicken Salad
Ingredients
2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled, grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce லேஅவேஸ்
Method:
Marinate chicken with salt, pepper for 1/2 hour
Cook till tender
Cool it and make 1/2" cubes of chicken and
In a bowl add chicken, onion, cauliflower
Mix it well
Break lettuce leaves and spread on salad dish
Pour the chicken mixture
Sprinkle with grated egg and almond, corriander leaves
Pour the mayonnaise over it
Serve
2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled, grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce லேஅவேஸ்
Method:
Marinate chicken with salt, pepper for 1/2 hour
Cook till tender
Cool it and make 1/2" cubes of chicken and
In a bowl add chicken, onion, cauliflower
Mix it well
Break lettuce leaves and spread on salad dish
Pour the chicken mixture
Sprinkle with grated egg and almond, corriander leaves
Pour the mayonnaise over it
Serve
Boneless Chilli Chicken
Ingredients:
350 gm boneless chicken-diced
1 egg-slightly beaten
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
salt - to தச்டே
Method:
Mix together the chicken, egg, corn flour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter.
Leave thus about 1/2 an hour.Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.
Drain on absorbent paper till required. Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken.
Mix well, and serve garnished with some greens.
350 gm boneless chicken-diced
1 egg-slightly beaten
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
salt - to தச்டே
Method:
Mix together the chicken, egg, corn flour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter.
Leave thus about 1/2 an hour.Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.
Drain on absorbent paper till required. Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken.
Mix well, and serve garnished with some greens.
Kerala Roast Chicken
Ingredients:
1 kg chicken
5 tsp coriander powder
3 tsp chillie powder
1/4 tsp turmeric powder
1 tsp pepper powder
salt-as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 tbsp soya sauce
4 tbsp oil
curry லேஅவேஸ்
Method:
Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well.
Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour.
Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown.
Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken.
1 kg chicken
5 tsp coriander powder
3 tsp chillie powder
1/4 tsp turmeric powder
1 tsp pepper powder
salt-as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 tbsp soya sauce
4 tbsp oil
curry லேஅவேஸ்
Method:
Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well.
Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour.
Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown.
Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken.
Saturday, August 1, 2009
Roast Lemon Chicken
Ingredients:
6 Boneless Chicken Breasts with skin
1 Onion cut into 8 wedges
500 gm Potatoes washed and cut into wedges
juice of 1 large Lemon
2 tsp Honey
1 1/2 tbsp Olive Oil
6 cloves Garlic, crushed
Salt and Pepper to taste
Mint and Coriander leaves
Method:
1. Preheat oven.
2. In a non-stick pan, dry-fry the chicken till well browned.
3. Place the chicken, onion and potato in a large roasting pan.
4. Mix the lemon juice, olive oil, honey, garlic, salt, pepper and chopped leaves and pour over the chicken in the pan.
5. Bake in the preheated oven till chicken is well cooked and potatoes are tender.
6. Serve immediately from roasting pan.
6 Boneless Chicken Breasts with skin
1 Onion cut into 8 wedges
500 gm Potatoes washed and cut into wedges
juice of 1 large Lemon
2 tsp Honey
1 1/2 tbsp Olive Oil
6 cloves Garlic, crushed
Salt and Pepper to taste
Mint and Coriander leaves
Method:
1. Preheat oven.
2. In a non-stick pan, dry-fry the chicken till well browned.
3. Place the chicken, onion and potato in a large roasting pan.
4. Mix the lemon juice, olive oil, honey, garlic, salt, pepper and chopped leaves and pour over the chicken in the pan.
5. Bake in the preheated oven till chicken is well cooked and potatoes are tender.
6. Serve immediately from roasting pan.
Coorg Chicken Fry
Ingredients:
1 whole Chicken (about 1 kg)
3 tbsp Oil
Spice paste:
12 green chillies
3 tbsp chopped garlic
2 tbsp chopped ginger
1 onion, roughtly chopped
1 tsp cumin seeds
3 tsp black pepper
1/2 tsp salt
juice of 1 lime
Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Rub spice paste over chicken and set aside to marinate for 1 hour.
4. Heat the oil in a pan and fry the chicken over low heat.
5. Add 1/2 cup water, cover pan and cook until the chicken is tender.
6. Serve hot with rice.
1 whole Chicken (about 1 kg)
3 tbsp Oil
Spice paste:
12 green chillies
3 tbsp chopped garlic
2 tbsp chopped ginger
1 onion, roughtly chopped
1 tsp cumin seeds
3 tsp black pepper
1/2 tsp salt
juice of 1 lime
Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Rub spice paste over chicken and set aside to marinate for 1 hour.
4. Heat the oil in a pan and fry the chicken over low heat.
5. Add 1/2 cup water, cover pan and cook until the chicken is tender.
6. Serve hot with rice.
Chilli Chicken with Gravy
Ingredients:
600 gms boneless chicken, cut into 1inch dice
1 1/2 tsp salt
1/4 tsp finely chopped ginger
1 egg white
1 1/2 tsp corn flour
5 tbsp oil
Sauce:
2 tsp red chilli sauce
3 tbsp tomato puree
1 1/2 tbsp soy sauce
1 1/2 tbsp vinegar
2 tbsp stock
2 tsp corn flour
2 tbsp water
Method:
1. Marinate the chicken with salt and ginger for 10 minutes.
2. Beat together the egg white and corn flour and coat the chicken pieces with this batter.
3. Prepare the sauce by mixing the chilli sauce, tomato puree, soy sauce, vinegar and stock in a pan.
4. Make a paste of corn flour and water.
5. Place pan over medium heat for a minute. When the sauce starts to boil, add the corn flour mixture and thicken. Remove pan from heat.
6. Heat the oil in a frying pan and fry the chicken until tender.
7. Drain off as much oil as possible.
8. Heat the sauce once again and stir in the chicken.
9. Serve hot with steamed rice.
600 gms boneless chicken, cut into 1inch dice
1 1/2 tsp salt
1/4 tsp finely chopped ginger
1 egg white
1 1/2 tsp corn flour
5 tbsp oil
Sauce:
2 tsp red chilli sauce
3 tbsp tomato puree
1 1/2 tbsp soy sauce
1 1/2 tbsp vinegar
2 tbsp stock
2 tsp corn flour
2 tbsp water
Method:
1. Marinate the chicken with salt and ginger for 10 minutes.
2. Beat together the egg white and corn flour and coat the chicken pieces with this batter.
3. Prepare the sauce by mixing the chilli sauce, tomato puree, soy sauce, vinegar and stock in a pan.
4. Make a paste of corn flour and water.
5. Place pan over medium heat for a minute. When the sauce starts to boil, add the corn flour mixture and thicken. Remove pan from heat.
6. Heat the oil in a frying pan and fry the chicken until tender.
7. Drain off as much oil as possible.
8. Heat the sauce once again and stir in the chicken.
9. Serve hot with steamed rice.
Friday, July 31, 2009
Carrot Halwa
Ingredients:
1 kg - carrot (peel the skin,wash and grate)
1 litre - milk
450 g - sugar
5 tbsp - ghee
1/2 cup - dry fruits (sliced almond, Cashew and raisin-fry in ghee)
pinch - salt
1 tsp - cardmom(crushed
Method:
1. Wash and grate the carrots.
2. In a pan put 3 tbsp of ghee and carrot and fry till 5 to 8 mins.
3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
4. Add sugar, salt, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
5. Add ghee and simmer for 2-3 minutes.
6. Add the slightly crushed cardamoms.
7. Mix well.
8. Remove the gajjar halwa from heat and arrange in a serving dish.
9. Garnish with almonds, cashew and raisins.
1 kg - carrot (peel the skin,wash and grate)
1 litre - milk
450 g - sugar
5 tbsp - ghee
1/2 cup - dry fruits (sliced almond, Cashew and raisin-fry in ghee)
pinch - salt
1 tsp - cardmom(crushed
Method:
1. Wash and grate the carrots.
2. In a pan put 3 tbsp of ghee and carrot and fry till 5 to 8 mins.
3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
4. Add sugar, salt, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
5. Add ghee and simmer for 2-3 minutes.
6. Add the slightly crushed cardamoms.
7. Mix well.
8. Remove the gajjar halwa from heat and arrange in a serving dish.
9. Garnish with almonds, cashew and raisins.
Pista Cookies
Ingredients:
1 cup or 2 sticks unsalted butter
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour (plus additional for tolling the dough)
1/2 cup chopped pista
Method:
1. Beat together the butter, sugar, vanilla and salt until smooth and fluffy for about 5 minutes.
2. Slowly add the flour now while keeping the mixer at low speed, and mix until combined and it forms a dough. Mix in the chopped pistachios.
3. Divide the dough into two halves. Place each half on a piece of floured or wax paper. Take a small portion of flour in your hands and roll the dough until a 1 1/2 inch log forms. Wrap the logs firmly in the paper and refrigerate until firm for about 1 to 1 1/2 hours. The logs can be refrigerated for upto 4 days or even frozen for upto a month.
4. Preheat the oven to 350F. Remove the logs from the refrigerator, and using a serrated knife, slice the dough into 3/4 or 3/8 inch slices. Arrange the slices about 1 inch apart on the sheet.
5. Bake for about 15 minutes until lightly golden brown around the edges. Cool on baking sheets or transfer to a wire rack.
1 cup or 2 sticks unsalted butter
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour (plus additional for tolling the dough)
1/2 cup chopped pista
Method:
1. Beat together the butter, sugar, vanilla and salt until smooth and fluffy for about 5 minutes.
2. Slowly add the flour now while keeping the mixer at low speed, and mix until combined and it forms a dough. Mix in the chopped pistachios.
3. Divide the dough into two halves. Place each half on a piece of floured or wax paper. Take a small portion of flour in your hands and roll the dough until a 1 1/2 inch log forms. Wrap the logs firmly in the paper and refrigerate until firm for about 1 to 1 1/2 hours. The logs can be refrigerated for upto 4 days or even frozen for upto a month.
4. Preheat the oven to 350F. Remove the logs from the refrigerator, and using a serrated knife, slice the dough into 3/4 or 3/8 inch slices. Arrange the slices about 1 inch apart on the sheet.
5. Bake for about 15 minutes until lightly golden brown around the edges. Cool on baking sheets or transfer to a wire rack.
Maida Halwa
Ingredients:
Maida (all purpose flour) - 1 cup
sugar - 1 &1/2 cup (change the quantity as per your taste)
red orange food color - 2 pinches
Cashew nuts - 15-20 broken and roasted
Ghee - 2 cups
Cardamom powder --1 தசப்
METHOD:
1. Shift the maida in to a big bowl and add water to make a thin batter and add food color to this maida batter. Keep aside for some time.
2. Add little water to sugar and boil it to make a sticky syrup(add a little water to sugar don't add too much water ).
3. Add maida mixture to the sugar syrup keep stirring well. with in 6-8 min it will start getting thick.
4. Start adding the ghee to the maida and sugar syrup mixture and keep stirring. The halwa would absorb all the ghee then again add some more ghee and keep stirring,by the time you finish the ghee halwa starts to leave the sides of the pan and it will become like a ball around to your laddle.
5.Add cardamom powder and mix well.
6. Transfer it in to a greased plate and level it with a spoon and let it cool and cut in to pieces with a greased knife and garnish with roasted cashew nuts.
7. Storage life is about 1 week to 10 days.
Maida (all purpose flour) - 1 cup
sugar - 1 &1/2 cup (change the quantity as per your taste)
red orange food color - 2 pinches
Cashew nuts - 15-20 broken and roasted
Ghee - 2 cups
Cardamom powder --1 தசப்
METHOD:
1. Shift the maida in to a big bowl and add water to make a thin batter and add food color to this maida batter. Keep aside for some time.
2. Add little water to sugar and boil it to make a sticky syrup(add a little water to sugar don't add too much water ).
3. Add maida mixture to the sugar syrup keep stirring well. with in 6-8 min it will start getting thick.
4. Start adding the ghee to the maida and sugar syrup mixture and keep stirring. The halwa would absorb all the ghee then again add some more ghee and keep stirring,by the time you finish the ghee halwa starts to leave the sides of the pan and it will become like a ball around to your laddle.
5.Add cardamom powder and mix well.
6. Transfer it in to a greased plate and level it with a spoon and let it cool and cut in to pieces with a greased knife and garnish with roasted cashew nuts.
7. Storage life is about 1 week to 10 days.
Thursday, July 30, 2009
keerai kootu
Ingredients: Keerai- 1 bunch - (You can use any greens)
Green Gram dhal – ½ cup
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – ½ teaspoon
Method:
Cook green gram dhal till soft.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add salt, sambar powder and turmeric powder.
Close it with a lid. Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely.
Grind coconut and jeera to a paste and add this also to the keerai.
Add little water and make semi liquid. Allow to boil.
Season it with mustard and chopped onion finely fried.
Green Gram dhal – ½ cup
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – ½ teaspoon
Method:
Cook green gram dhal till soft.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add salt, sambar powder and turmeric powder.
Close it with a lid. Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely.
Grind coconut and jeera to a paste and add this also to the keerai.
Add little water and make semi liquid. Allow to boil.
Season it with mustard and chopped onion finely fried.
Pudalangai kootu
IngredientsMoong dal-1/2 cup
Pudalangai/Snakegourd -1/2 cup chopped
Turmeric powder- 1/4 tsp
Green chillies-2
Onion - 1 medium sized choppedFor tadka
Ghee - 2tsp
Jeera-1/2tsp
Mustard seeds - 1/2tsp
urad dal-1/2tsp
Curry leavesMethodCook moong dal in a pressure cooker for 1 whistle.Now,
add chopped pudalangai,slit green chillies
,chopped onion,salt, turmeric powder and pressure cook again for 1 whistle.
Do the tadka and add that to the cooked dal mix.
Chow Chow Kootu
Ingredients:
Chow Chow – 1 No
Green Gram Dhal – ½ cup
Coconut gratings – 1 tablespoon
Jeera – ½ teaspoon
Green chilli – 1
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Salt – ½ teaspoon
Oil – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Method:
Cook green gram dhal along with a pinch of turmeric powder till soft.
Remove the skin from chow chow and cut into small pieces.
Put it in a vessel and add just enough water to cover the vegetable.
Add sambar powder, turmeric and salt and cook till the vegetables are soft.
Add the cooked dhal. llow to boil.Grind coconut, green chilli and jeera to a fine paste.
Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid. Season it with mustard and curry leaves.
Chow Chow – 1 No
Green Gram Dhal – ½ cup
Coconut gratings – 1 tablespoon
Jeera – ½ teaspoon
Green chilli – 1
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Salt – ½ teaspoon
Oil – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Method:
Cook green gram dhal along with a pinch of turmeric powder till soft.
Remove the skin from chow chow and cut into small pieces.
Put it in a vessel and add just enough water to cover the vegetable.
Add sambar powder, turmeric and salt and cook till the vegetables are soft.
Add the cooked dhal. llow to boil.Grind coconut, green chilli and jeera to a fine paste.
Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid. Season it with mustard and curry leaves.
Wednesday, July 29, 2009
Bread Pizza
Ingredients
4 cucumber round slices
4 potatoes slices boiled
4 carrot slices
2 white bread slices oval or round
2 tbsp. pizza sauce (commercial of from recipe index)
1 pinch sugar
1 tbsp. butter
1 tbsp. cheese grated
Method
Heat half butter in nonstick pan, add vegetables, stirfry till tender.Add sugar, salt to taste.
Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Spread pizza sauce over buttered breads.Arrange overlapping slices of carrot, cucumber and potatoes.
Use two slices of each vegetable over one bread.Garnish with grated cheese.
Grill in oven or over skillet for 3-4 minutes till bread is crisp and cheese melts.Serve hot.
Bread Roll
Ingredients
3 potatoes boiled and mashed
4 green chillies
1"piece ginger
8-10 flakes garlic
1 tbsp. coriander
1 tsp. mint leaves finely chopped
salt to taste
8 slices sandwich bread
oil to deep fry.
Method :
Mix all ingredients,except bread, oil.Wet a slice of bread by dipping in water for a second.Pat out excess water.Place a tsp. of mixture in the centre in oblong shape.Fold over remaining slice and roll between palms gently.Take care there are not openings where filling will pop out.A smooth, cylindrical,tapered tip roll should result.Repeat for 2-3 more slices.Heat oil well, till smoky.Slide in prepared rolls, deep fry on med. Heat.Flip slowly, and fry golden evenly.Drain, cut in two, serve with sauce or chutney.Repeat for remaining slices, and filling.
3 potatoes boiled and mashed
4 green chillies
1"piece ginger
8-10 flakes garlic
1 tbsp. coriander
1 tsp. mint leaves finely chopped
salt to taste
8 slices sandwich bread
oil to deep fry.
Method :
Mix all ingredients,except bread, oil.Wet a slice of bread by dipping in water for a second.Pat out excess water.Place a tsp. of mixture in the centre in oblong shape.Fold over remaining slice and roll between palms gently.Take care there are not openings where filling will pop out.A smooth, cylindrical,tapered tip roll should result.Repeat for 2-3 more slices.Heat oil well, till smoky.Slide in prepared rolls, deep fry on med. Heat.Flip slowly, and fry golden evenly.Drain, cut in two, serve with sauce or chutney.Repeat for remaining slices, and filling.
Garlic Bread
Ingredients:Bread/bun - 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tspPaprika பவுடர்
Method:1. Take the bun and slice it ச்லன்த்லி
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5. Serve hot with coffee or soup
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tspPaprika பவுடர்
Method:1. Take the bun and slice it ச்லன்த்லி
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5. Serve hot with coffee or soup
Tuesday, July 28, 2009
Poosinikai kootu
Ingredients:
Red pumpkin - 500 gm
Coconut - 1/2 cup
Red chillies - 1
Curry leaves
Milk- 50 ml
Jeera - 2 ts
Bengal gram dhal - 25gm
Broken Moong dhal - 25 gm
turmeric powder - 1ts
Mustard seeds - 2ts
urad dhal - 2ts
Oil - 2ts
சால்ட்
Method :
Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).
Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.
Red pumpkin - 500 gm
Coconut - 1/2 cup
Red chillies - 1
Curry leaves
Milk- 50 ml
Jeera - 2 ts
Bengal gram dhal - 25gm
Broken Moong dhal - 25 gm
turmeric powder - 1ts
Mustard seeds - 2ts
urad dhal - 2ts
Oil - 2ts
சால்ட்
Method :
Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).
Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.
Cabbage Kootu
Ingredients:1/2 lb Caggage1 cup Chana dal (boiled)
1 tsp Cumin seeds3 Green chilles1
Medium size onion1
Medium size tomato1/2 cup Shedded saltfor தச்டே
Method:1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.6. Cabbage kootu is ready serve hot with rice,roti & puri.
1 tsp Cumin seeds3 Green chilles1
Medium size onion1
Medium size tomato1/2 cup Shedded saltfor தச்டே
Method:1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.6. Cabbage kootu is ready serve hot with rice,roti & puri.
Peerkangai Kootu
2 Medium size Ridge Gourd
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for தச்டே
Method:
1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.
2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.
3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion& fry till golden brown & add the chopped tomato cook for 6-7 mts.
4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.
5. Serve the kutu with rice,roti & puri.
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for தச்டே
Method:
1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.
2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.
3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion& fry till golden brown & add the chopped tomato cook for 6-7 mts.
4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.
5. Serve the kutu with rice,roti & puri.
Monday, July 27, 2009
Kushkha
IngredientsBasmati Rice – 2 கிப்ஸ்
Sliced Onion – 1Chopped Tomato – 2Slited Green Chilly – 3 (indian green chilly)Coconut Milk – 1 cupWater – 4 கிப்ஸ்
Ginger / garlic paste – 2 tspsBay leaf – 2Cardamom – 3Cloves – 3 to 4Cinnamon – 1 inchStar anise – 1 (optional)
Chopped Cilantro a handfulChopped Mint few
Ghee – 2 tbsps, oil – 2 tspsLime juice – 1 or 2 த்ச்ப்ஸ்
Method1. Heat oil and ghee in a pan , saute bay leaf, cardamom, cloves, cinnamon and star anise.
2. Add the sliced onion and fry until brown. Add the ginger garlic paste and the slited green chilly and saute for few more mins.
3. Add the chopped tomato and cook until the tomato is well done. Add the cilantro and mint leaves.
4. Wash the rice well and add it to the masala and fry for two mins, add the coconut milk and saute it for further few mins.
5. Finally add 4 cups of water, salt and lime juice, mix everything together and cover it with a lid and cook until the rice is done.
Serve with raitha or any spicy curry.
Mixed Vegetable Bonda
IngredientsPotato , Beans, Carrot, Green peas – 3 cups choppedOnion – 1/2 choppedGreen chilly – 3 to 4Ginger/ garlic paste – 1/2 tspTurmeric – 1/4 tspGaram Masala – 1/4 tspCilantro
மேதொது
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.
For the batter.
Gram Flour / kadalai Mavu – 1 கப்
Rice Flour – 1/4 கப்
Red chilly powder – as per ur tasteBaking Soda a pinch (optional)Salt
Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.Makes 8 to 10 bondas.
மேதொது
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.
For the batter.
Gram Flour / kadalai Mavu – 1 கப்
Rice Flour – 1/4 கப்
Red chilly powder – as per ur tasteBaking Soda a pinch (optional)Salt
Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.Makes 8 to 10 bondas.
Kuli Paniyaram
Ingrediants:-
Finelly chopped Onion -1 medium onionFinelly chopped
Green Chillies - 4Finelly chopped
Curry and Corinder Leaves - 1 1/௨த்ப்ஸ்ப்
Mustard seeds - 3/4tspUrad dal - ௧த்ஸ்ப்
Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel
2) Then add the chillies and onions and sauté for a few minutes.
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.
5) Cook them on both the sides.
Finelly chopped Onion -1 medium onionFinelly chopped
Green Chillies - 4Finelly chopped
Curry and Corinder Leaves - 1 1/௨த்ப்ஸ்ப்
Mustard seeds - 3/4tspUrad dal - ௧த்ஸ்ப்
Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel
2) Then add the chillies and onions and sauté for a few minutes.
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.
5) Cook them on both the sides.
Saturday, July 25, 2009
Palak Paneer
Ingredients :
Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.
Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :
Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO
For Garnish :
Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste
Method:
1. Wash & drain the water from Spinach. Chop them coarsely.
2. In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
3. Cool & grind them coarsely to Paste.
4. In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir.
5. Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.
Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.
Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :
Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO
For Garnish :
Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste
Method:
1. Wash & drain the water from Spinach. Chop them coarsely.
2. In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
3. Cool & grind them coarsely to Paste.
4. In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir.
5. Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.
Brinjal Curry
Ingredients :
Red Chilli- 8-10 flakes
Garlic - 4 pods
Tomato - 1 (diced)
Brinjal - 250gms( slit in length)
Onion - 1
Cocconut Milk - 1 cup
Tamarind- 1/4 cup extract
Method :
1. Slice the onion, deep fry and keep aside
2. Shallow fry the brinjal and keep aside.
3.Now make a paste of the dry chilli and garlic with little water.
4.To start cooking, pour oil in a pan, add the red chilli paste and cook till the raw smell disappears.
5.To this add the tomatoes and cook well. Add the cocconut milk.When done add brinjal.
6. Add the tamarind water and allow to cook well.
7. Remove from flame and decorate with the deep fried onion.
Red Chilli- 8-10 flakes
Garlic - 4 pods
Tomato - 1 (diced)
Brinjal - 250gms( slit in length)
Onion - 1
Cocconut Milk - 1 cup
Tamarind- 1/4 cup extract
Method :
1. Slice the onion, deep fry and keep aside
2. Shallow fry the brinjal and keep aside.
3.Now make a paste of the dry chilli and garlic with little water.
4.To start cooking, pour oil in a pan, add the red chilli paste and cook till the raw smell disappears.
5.To this add the tomatoes and cook well. Add the cocconut milk.When done add brinjal.
6. Add the tamarind water and allow to cook well.
7. Remove from flame and decorate with the deep fried onion.
Green Paneer Masala
Ingredients:
Paneer - 100 gms ( Cut in large pieces)
Palak - 250gms
Methi(Fenugreek) Leaves- 250 gms
Pudina( Mint) Leaves - 2 Stem leaves
Onion - 1 (Chopped in round peices)
Carrot- 1( Chopped in round peices)
Capsicum-1( Chopped in round peices)
Tomato - 2 ( Make a puree)
Turmeric - 1/4 Tsp
Dhaniya powder- 1tsp
Red Chilli - 1tsp
Khus khus(2tsp)+ Cashewnut(5-6 piece)- make a paste
Ginger Garlic paste - 1Tsp
Ingredients:
1. Fry Paneer lightly. keep seperate.
2. Heat a tsp of oil. Add Methi , pudina and Palak leaves to it. Cook lightly and ensure the the greems dont lose their color.Aloow to cool and grind to paste.
3. Heat Oil, Add Onion, Carrot and Capsicum. Allow to cook and add ginger garlic paste, dhaniya pwd, Red Chilli pwd, turmeric pwd and the Khus Khus paste.
4. Add the tomato puree and cook for some time. When cooked add the paneer pieces. Cover and allow to cook for sometime in low heat.
5. Serve Hot with Parathas'
Paneer - 100 gms ( Cut in large pieces)
Palak - 250gms
Methi(Fenugreek) Leaves- 250 gms
Pudina( Mint) Leaves - 2 Stem leaves
Onion - 1 (Chopped in round peices)
Carrot- 1( Chopped in round peices)
Capsicum-1( Chopped in round peices)
Tomato - 2 ( Make a puree)
Turmeric - 1/4 Tsp
Dhaniya powder- 1tsp
Red Chilli - 1tsp
Khus khus(2tsp)+ Cashewnut(5-6 piece)- make a paste
Ginger Garlic paste - 1Tsp
Ingredients:
1. Fry Paneer lightly. keep seperate.
2. Heat a tsp of oil. Add Methi , pudina and Palak leaves to it. Cook lightly and ensure the the greems dont lose their color.Aloow to cool and grind to paste.
3. Heat Oil, Add Onion, Carrot and Capsicum. Allow to cook and add ginger garlic paste, dhaniya pwd, Red Chilli pwd, turmeric pwd and the Khus Khus paste.
4. Add the tomato puree and cook for some time. When cooked add the paneer pieces. Cover and allow to cook for sometime in low heat.
5. Serve Hot with Parathas'
Friday, July 24, 2009
Morkuzhambu
Ingredients:
• 1/4 Cup White Pumpkin, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt
METHOD
1. Boil the chopped vegetables and tamarind in water.
2. Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
3. Add coconut and coriander leaves.
4. Grind and add this mixture to the boiling vegetables.
5. Boil for few minutes and add one tsp salt.
6. Remove from the flame and cool. Add buttermilk to it.
7. Garnish with curry leaves and fried mustard seeds
• 1/4 Cup White Pumpkin, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt
METHOD
1. Boil the chopped vegetables and tamarind in water.
2. Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
3. Add coconut and coriander leaves.
4. Grind and add this mixture to the boiling vegetables.
5. Boil for few minutes and add one tsp salt.
6. Remove from the flame and cool. Add buttermilk to it.
7. Garnish with curry leaves and fried mustard seeds
Mexican Salad
Ingredients:
4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomatoes , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin
Method :
1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes.
2. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters.
3.Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas
4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomatoes , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin
Method :
1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes.
2. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters.
3.Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas
Gongura Pappu Recipe
Ingredients:
Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 தப்லேச்பூன்ஸ்
For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves
Method:
1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.
Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 தப்லேச்பூன்ஸ்
For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves
Method:
1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.
Thursday, July 23, 2009
Seppankizhangu Fry
Ingredient:
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil
Method:
1. Pressure cook arbi until just done and not too mushy.
2. Remove the skin carefully and cut into big pieces and keep it aside.
3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.
5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.
6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour
7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil
Method:
1. Pressure cook arbi until just done and not too mushy.
2. Remove the skin carefully and cut into big pieces and keep it aside.
3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.
5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.
6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour
7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu
Agathi Keerai Poriyal
Ingredients:
Agathi Keerai - one medium bunch
Onion - 1
Red Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida Powder – a pinch
Salt - 1/2 டீஸ்பூன்
Method:
1. Remove the keerai from its stem. Chop onion finely.
2. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida powder and fry till the urad dhal turns light brown.
3. Add chopped onion . Fry for two minutes. Add the keerai washed well along with salt.
4. Grind Jeera,Cocconut and Red chilli in mixie. Add this mixture to the keerai.
5.Close with lid and cook on low flame till it is cooked. Serve Hot with rice.It tastes good with plain rice and Ghee also.
Agathi Keerai - one medium bunch
Onion - 1
Red Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida Powder – a pinch
Salt - 1/2 டீஸ்பூன்
Method:
1. Remove the keerai from its stem. Chop onion finely.
2. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida powder and fry till the urad dhal turns light brown.
3. Add chopped onion . Fry for two minutes. Add the keerai washed well along with salt.
4. Grind Jeera,Cocconut and Red chilli in mixie. Add this mixture to the keerai.
5.Close with lid and cook on low flame till it is cooked. Serve Hot with rice.It tastes good with plain rice and Ghee also.
Arai Keerai Masiyal
Ingredients:
Two bunches of any Keerai (Arai Keerai preferred)
Half an chopped onion
Garlic cloves
Half a lime size tamarind
1 tsp of mustard
1 tsp of cumin
6 or 7 curry leaves
2 red chillies
a pinch of asitopedia
Method:
* Pressure cook the keerai with a couple of garlic cloves.
* Heat oil and temper it with all the tempering ingredients
* Add onions and saute for a couple of minutes
* Mash the cooked keerai and add it to the tempered oil with onions.
* Squeeze in the extract of tamarind and boil for a minute
* Add salt. Serve with hot rice and ghee.
Two bunches of any Keerai (Arai Keerai preferred)
Half an chopped onion
Garlic cloves
Half a lime size tamarind
1 tsp of mustard
1 tsp of cumin
6 or 7 curry leaves
2 red chillies
a pinch of asitopedia
Method:
* Pressure cook the keerai with a couple of garlic cloves.
* Heat oil and temper it with all the tempering ingredients
* Add onions and saute for a couple of minutes
* Mash the cooked keerai and add it to the tempered oil with onions.
* Squeeze in the extract of tamarind and boil for a minute
* Add salt. Serve with hot rice and ghee.
Wednesday, July 22, 2009
Chicken Pickle
Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli powder
1/2 tsp turmeric powder
juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1. Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.
2. Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3. Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli powder
1/2 tsp turmeric powder
juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1. Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.
2. Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3. Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Tomato Pickle
Ingredients:
1 1/2 kg tomatoes, wash, dry and slice
large lemon sized tamarind (use if the tomatoes lack tang)
2 tbsps red chilli powder(adjust)
1 tsp methi powder
1 1/2 - 2 tbsps salt (adjust)
2-3 tbsps oil
For tempering/poppu/tadka:
1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
2 tbsps oil
Method
1. 1/2 kg tomatoes, wash, dry and slice large lemon sized tamarind (use if the tomatoes lack tang)
2. tbsps red chilli pwd (adju1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
3. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
4. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
5. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
6. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.
1 1/2 kg tomatoes, wash, dry and slice
large lemon sized tamarind (use if the tomatoes lack tang)
2 tbsps red chilli powder(adjust)
1 tsp methi powder
1 1/2 - 2 tbsps salt (adjust)
2-3 tbsps oil
For tempering/poppu/tadka:
1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
2 tbsps oil
Method
1. 1/2 kg tomatoes, wash, dry and slice large lemon sized tamarind (use if the tomatoes lack tang)
2. tbsps red chilli pwd (adju1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.
3. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.
4. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.
5. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.
6. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.
Nellikkai ( Amla ) Pickle
Ingredients
1/4 lb Nellikkai / Amla / gooseberries (fresh or frozen)
1 tbsp thinly sliced ginger pieces
1 tbsp thinly sliced garlic pieces
a few curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of brown sugar
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cup boiled water
2 tbsp vinegar
4-6 tbsp oil
Method
1. Heat Oil in apan and saute with mustard seeds. On spluttering,add the fenugreek seeds and fry till brown.
2. Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
3. Reduce the heat and add the spice powders and fry till brown.
4. Add the Amalas, salt and sugar and saute till the gooseberries are soft.
5. Pour the vinegar and hot water and allow to cook for sometime.
6. Allow to cool and tansfer to an airtight container and leave it for about seven days before transferring to the refrigerator.
1/4 lb Nellikkai / Amla / gooseberries (fresh or frozen)
1 tbsp thinly sliced ginger pieces
1 tbsp thinly sliced garlic pieces
a few curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of brown sugar
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cup boiled water
2 tbsp vinegar
4-6 tbsp oil
Method
1. Heat Oil in apan and saute with mustard seeds. On spluttering,add the fenugreek seeds and fry till brown.
2. Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
3. Reduce the heat and add the spice powders and fry till brown.
4. Add the Amalas, salt and sugar and saute till the gooseberries are soft.
5. Pour the vinegar and hot water and allow to cook for sometime.
6. Allow to cool and tansfer to an airtight container and leave it for about seven days before transferring to the refrigerator.
Tuesday, July 21, 2009
Chilean Christmas Bread
ngredients:
2 cups SR flour
1 cup milk
1 teaspoon baking powder
100 grams glaced cherries
1 teaspoon cognac or brandy
1 cup plain flour
1 cup sugar
1 cup sultanas and chopped almonds (mixed)
1/2 cup glace fruit
2 eggs
115 grams butter
grated rind 1 lemon
Method : 1. Sift flour.
2. Cut butter into pieces.
3. Cream butter and sugar, add eggs and mix well.
4. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour.
5. Mix well and pour into a buttered mould.
6. Bake at 150 celcius for 1 1/2 hours.
2 cups SR flour
1 cup milk
1 teaspoon baking powder
100 grams glaced cherries
1 teaspoon cognac or brandy
1 cup plain flour
1 cup sugar
1 cup sultanas and chopped almonds (mixed)
1/2 cup glace fruit
2 eggs
115 grams butter
grated rind 1 lemon
Method : 1. Sift flour.
2. Cut butter into pieces.
3. Cream butter and sugar, add eggs and mix well.
4. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour.
5. Mix well and pour into a buttered mould.
6. Bake at 150 celcius for 1 1/2 hours.
Banana Nut Bread
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Method :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Method :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
Aloo Puri
Ingredients:
Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon (optional)
Dhania powder - 1teaspoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon
Method :
1. Wash the potatoes and cook them for 10-15 minutes in microwave. Peel the skin, mash and allow them to cool.
2. Heat oil in a pan, add mustard seeds and allow them to crackle.
3. Further add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are translucent.
4. Then add ginger garlic paste (optional),Dhania powder, turmeric powder and fry until raw smell goes off.
5. Add mashed potatoes and sufficient water for gravy consistency.
6. Once it comes to boiling stage, add salt and mix well.
7. Garnish with coriander leaves.Serve with Dosa or Pooris.
Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon (optional)
Dhania powder - 1teaspoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon
Method :
1. Wash the potatoes and cook them for 10-15 minutes in microwave. Peel the skin, mash and allow them to cool.
2. Heat oil in a pan, add mustard seeds and allow them to crackle.
3. Further add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are translucent.
4. Then add ginger garlic paste (optional),Dhania powder, turmeric powder and fry until raw smell goes off.
5. Add mashed potatoes and sufficient water for gravy consistency.
6. Once it comes to boiling stage, add salt and mix well.
7. Garnish with coriander leaves.Serve with Dosa or Pooris.
Monday, July 20, 2009
Semia Upma/ Vermicilli Upma
Ingredients :
Semia ( Vermicilli) Roasted - 250gms
Tomato - 1
Potato - 1
Ginger - small piece ( Chopped)
Green Chilli - 2 ( Slit in length)
Vegetables - Carrot, Potato, Cauliflower( Chopped)
Method :
1. Heat Oil in a pan. Saute Mustard seeds, udad dal and curry leaves.
2. Add Chopped onion, green chilli and chopped tomato.
3.Add vegetables of choice and allow it to cook partially.
4. Add turmeric powder. Pour Water ( Double the quantity) and allow it to boil. Finally add vermicilli and salt. Cover and allow it to cook for 10 minutes.
Semia ( Vermicilli) Roasted - 250gms
Tomato - 1
Potato - 1
Ginger - small piece ( Chopped)
Green Chilli - 2 ( Slit in length)
Vegetables - Carrot, Potato, Cauliflower( Chopped)
Method :
1. Heat Oil in a pan. Saute Mustard seeds, udad dal and curry leaves.
2. Add Chopped onion, green chilli and chopped tomato.
3.Add vegetables of choice and allow it to cook partially.
4. Add turmeric powder. Pour Water ( Double the quantity) and allow it to boil. Finally add vermicilli and salt. Cover and allow it to cook for 10 minutes.
Palak Makkai Rice
Ingredients:
1 cup Spinach/Palak puree
1 cup Basmati Rice, washed and drained
1 cup Sweet Corn
1 Onion, sliced
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala
1 tsp Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tbsp Oil
Salt to taste
METHOD:
1. Heat the oil in a pressure pan.
2. Add the asafoetida and the cumin seeds. When the seeds splutter, add the sliced onions and fry for a while.
3. Add the ginger and garlic pastes and the dry spices and fry a little. Add the corn and the spinach puree.
4. Add the rice and 1 1/4 cup of hot water. Add salt to taste.
5. Pressure cook for 2 whistles or 10 minutes on a low flame. Enjoy this rice with jeera raita or plain curd
1 cup Spinach/Palak puree
1 cup Basmati Rice, washed and drained
1 cup Sweet Corn
1 Onion, sliced
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala
1 tsp Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tbsp Oil
Salt to taste
METHOD:
1. Heat the oil in a pressure pan.
2. Add the asafoetida and the cumin seeds. When the seeds splutter, add the sliced onions and fry for a while.
3. Add the ginger and garlic pastes and the dry spices and fry a little. Add the corn and the spinach puree.
4. Add the rice and 1 1/4 cup of hot water. Add salt to taste.
5. Pressure cook for 2 whistles or 10 minutes on a low flame. Enjoy this rice with jeera raita or plain curd
Thair Sadham/Curd Rice
Ingredients:
2-3 cups of cooked Rice
11/2 cup of sweet Yogurt
1 medium Red Onion, finely chopped
2 medium Tomatoes, finely chopped
2 Green Chillies, chopped finely (optinal)
1 inch Ginger, chopped finely
1 cup Fresh Fruits, diced (I have used Pomegranate, Pineapple and Grapes)
1 tbsp Raisins
1 tbsp Cashew nuts
Salt to taste.
For Seasoning:
1 tsp Oil
1 tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
Few Curry Leaves
Method:
1. Mix all the ingredients above with yogurt and salt to taste. Add little water if needed.
2. In a pan, heat oil and add mustard, urad dal and channa dal. When mustard starts spluttering add chopped curry leaves and mix well with curd rice.
3. Serve Thair Sadham at room temperature or cold as per your desire.
4. And don’t forget to eat it with Pickle.
2-3 cups of cooked Rice
11/2 cup of sweet Yogurt
1 medium Red Onion, finely chopped
2 medium Tomatoes, finely chopped
2 Green Chillies, chopped finely (optinal)
1 inch Ginger, chopped finely
1 cup Fresh Fruits, diced (I have used Pomegranate, Pineapple and Grapes)
1 tbsp Raisins
1 tbsp Cashew nuts
Salt to taste.
For Seasoning:
1 tsp Oil
1 tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
Few Curry Leaves
Method:
1. Mix all the ingredients above with yogurt and salt to taste. Add little water if needed.
2. In a pan, heat oil and add mustard, urad dal and channa dal. When mustard starts spluttering add chopped curry leaves and mix well with curd rice.
3. Serve Thair Sadham at room temperature or cold as per your desire.
4. And don’t forget to eat it with Pickle.
Saturday, July 18, 2009
Coconut Mango Chutney
Ingredients:
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
salt to taste
1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)
Method
1. Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)
2. Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
3. Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
4. Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
salt to taste
1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)
Method
1. Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)
2. Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
3. Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
4. Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.
Coriander (Dhaniya) Chutney
Ingredients:
1 bunch of fresh coriander leaves (cleaned and washed)
½ cup fresh coconut (grated)
5-6 green chillies or to taste
1 tsp cumin seeds
½ inch fresh ginger root
1 tsp tamarind pulp
½ tbsp oil
Seasoning Ingredients:
¼ tsp mustard seeds
¼ tsp urad dal
few curry leaves
few drops oil
salt to taste
Method:
1. Heat a pan with oil.
2. Add fresh coriander leaves, cumin seeds, ginger and green chillies.
3. Sauté for few mins and remove from the stove.
4. Allow it to cool for few mins.
5. Now grind the coriander along with coconut and salt.
6. In a separate pan add oil and heat.
7. Add mustard seeds, urad dal and curry leaves.
8. this to the coriander (kothamalli or kothimira) paste and mix well.
9. Now chutney is ready to serve.
1 bunch of fresh coriander leaves (cleaned and washed)
½ cup fresh coconut (grated)
5-6 green chillies or to taste
1 tsp cumin seeds
½ inch fresh ginger root
1 tsp tamarind pulp
½ tbsp oil
Seasoning Ingredients:
¼ tsp mustard seeds
¼ tsp urad dal
few curry leaves
few drops oil
salt to taste
Method:
1. Heat a pan with oil.
2. Add fresh coriander leaves, cumin seeds, ginger and green chillies.
3. Sauté for few mins and remove from the stove.
4. Allow it to cool for few mins.
5. Now grind the coriander along with coconut and salt.
6. In a separate pan add oil and heat.
7. Add mustard seeds, urad dal and curry leaves.
8. this to the coriander (kothamalli or kothimira) paste and mix well.
9. Now chutney is ready to serve.
Pudina(Mint) Chutney
Ingredients:
Mint leaves - 2 cups
Tamarind- a small piece
Green chilli - 1
Red chilli- 2
Coconut- 2 tsp(optional)
Urad dhal - 3 tsp
Asafoetida- a pinch
Ginger- a small piece
Oil - 2 tsp
Method:
1. To a pan add 1 tsp oil and fry the pudina leaves along with green chilli and keep them aside to cool.
2. Now to the pan add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.
3. Allow it cool and grind all the fried ingredients along with coconut, asafoetida and salt.
4. Add little water and make a fine paste.
Mint leaves - 2 cups
Tamarind- a small piece
Green chilli - 1
Red chilli- 2
Coconut- 2 tsp(optional)
Urad dhal - 3 tsp
Asafoetida- a pinch
Ginger- a small piece
Oil - 2 tsp
Method:
1. To a pan add 1 tsp oil and fry the pudina leaves along with green chilli and keep them aside to cool.
2. Now to the pan add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.
3. Allow it cool and grind all the fried ingredients along with coconut, asafoetida and salt.
4. Add little water and make a fine paste.
Friday, July 17, 2009
Aval Dosa
Ingredients :
2 cups rice
¾ cups aval/rice flakes/Poha
1 tsp urad dal
1.5 tsp salt
cooking oil
Method :
1. Soak rice, aval and urad dal in water.
2.Keep for about 1 hour.
3. Wet grind the above with salt into a fine batter.
4. Keep at room temperature for 12 hours.
5. Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of oil around it.
6.Close the dosa with a cover and allow it to cook for a few minutes.Serve Hot with Tomato Chutney
2 cups rice
¾ cups aval/rice flakes/Poha
1 tsp urad dal
1.5 tsp salt
cooking oil
Method :
1. Soak rice, aval and urad dal in water.
2.Keep for about 1 hour.
3. Wet grind the above with salt into a fine batter.
4. Keep at room temperature for 12 hours.
5. Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of oil around it.
6.Close the dosa with a cover and allow it to cook for a few minutes.Serve Hot with Tomato Chutney
Bread Upma
Ingredients:
Bread slices - 12-15
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying
Method:
1. Make bread crumbs , use blender.Mix with salt to taste and keep aside.
2. Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.
3.Once the nuts are light brown in color, add onion and chilies and fry them well.
4. Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.
5.Serve hot.
Bread slices - 12-15
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying
Method:
1. Make bread crumbs , use blender.Mix with salt to taste and keep aside.
2. Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.
3.Once the nuts are light brown in color, add onion and chilies and fry them well.
4. Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.
5.Serve hot.
Yellow Pumpkin Curry
Ingredients:
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds
Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length
Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.
2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.
3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.
4. Serve hot with boiled rice or Indian bread.
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds
Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length
Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.
2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.
3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.
4. Serve hot with boiled rice or Indian bread.
Thursday, July 16, 2009
PANI PURI
Ingredients:
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
method
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
method
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.
SEV PURI
Ingredients:
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
How to make sev puri:
* Arrange the puris on a plate make a hole in each puri in the centre.
* Fill with a few chopped boiled potato cubes.
* Add about 1/4 tsp of tamarind and green chutneys in each.
* Sprinkle cumin powder, salt, red chilli powder.
* Sprinkle finely chopped onions.
* Then generously sprinkle sev all over the puris.
* Garnish with finely chopped coriander.
* Serve fresh..
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)
How to make sev puri:
* Arrange the puris on a plate make a hole in each puri in the centre.
* Fill with a few chopped boiled potato cubes.
* Add about 1/4 tsp of tamarind and green chutneys in each.
* Sprinkle cumin powder, salt, red chilli powder.
* Sprinkle finely chopped onions.
* Then generously sprinkle sev all over the puris.
* Garnish with finely chopped coriander.
* Serve fresh..
BHEL PURI
Ingredients:
1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice
method
* Mix the puffed rice, tomatoes, onions.
* Drain the water from the grated potatoes and mix that as well.
* Mix all the ingredients under seasoning and add to this.
* Lightly crush and add the nimkis and golgappas.
* Add the sev and kaara pusa directly and mix well.
* Finally garnish with coriander leaves and lemon juice.
* Serve immediately..
1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice
method
* Mix the puffed rice, tomatoes, onions.
* Drain the water from the grated potatoes and mix that as well.
* Mix all the ingredients under seasoning and add to this.
* Lightly crush and add the nimkis and golgappas.
* Add the sev and kaara pusa directly and mix well.
* Finally garnish with coriander leaves and lemon juice.
* Serve immediately..
Wednesday, July 15, 2009
Idiyaappam
Ingredient
Measurement
Rice flour 2 cups
Water to mix
oil to coat
Salt to taste
Method
1 Most rice flour you buy in the market will work, but if you can make your own rice flour at home it will be much better.
2 Mix the rice flour with enough hot water to make dough. Add salt.
3 You need the idli maker and the murukku or idiyaappam press/ mould with holes in it. You need to press the dough into idly plates in a circular motion. Steam it for ten minutes and take it out just like idlis
4 It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot.
Measurement
Rice flour 2 cups
Water to mix
oil to coat
Salt to taste
Method
1 Most rice flour you buy in the market will work, but if you can make your own rice flour at home it will be much better.
2 Mix the rice flour with enough hot water to make dough. Add salt.
3 You need the idli maker and the murukku or idiyaappam press/ mould with holes in it. You need to press the dough into idly plates in a circular motion. Steam it for ten minutes and take it out just like idlis
4 It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot.
Onion Uthappam
Ingredients
Dosai Batter 2 cup
Onions 4 medium finely chopped
Green Chili 3 medium broken pieces
Ginger Finely minced 5 pieces
cilantro Few leaves
Oil 1 Tbsp for each(for about 8 Dosas)
Salt 1 Tbsp or to taste
Method
1 Mix and stir already prepared dosa batter, chopped onion, minced chili and ginger
2 Pour one serving spoon to a heated frying pan.
3 Don't spread like crispy dosa. Just pour and let it spread on its own. It has to be even and flat.
4 When the bottom is light golden brown,You can turn but do not over cook. (Some people don't turn it) Garnish with cilantro and serve hot
Dosai Batter 2 cup
Onions 4 medium finely chopped
Green Chili 3 medium broken pieces
Ginger Finely minced 5 pieces
cilantro Few leaves
Oil 1 Tbsp for each(for about 8 Dosas)
Salt 1 Tbsp or to taste
Method
1 Mix and stir already prepared dosa batter, chopped onion, minced chili and ginger
2 Pour one serving spoon to a heated frying pan.
3 Don't spread like crispy dosa. Just pour and let it spread on its own. It has to be even and flat.
4 When the bottom is light golden brown,You can turn but do not over cook. (Some people don't turn it) Garnish with cilantro and serve hot
Uppuma recipe
ngredient
Measurement
1 cup cream of wheat,rava/sooji
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
few a few curry leaves
1 tsp dried red chilli
2 medium onions, finely chopped
2 green chillies, finely sliced
1" cube ginger, peeled & finely chopped
1/2 tsp turmeric powder
Salt 1 tsp or to taste
Method
1 Heat a large heavy saucepan over a medium heat and toast the rava for 5 minutes, stirring continuously, until the grains turn golden
2 Remove from the heat and set aside
3 In another heavy saucepan heat the ghee or oil. When hot add the mustard seeds, cumin, urad dal, chana dal, red chilli and curry leaves
4 Add 1 cup water to the pan then cover and simmer for 5 minutes. Slowly add the toasted semolina, stirring continuosly to avoid lumps forming
5 Cook uncovered over a low heat until all the water has been absorbed. remove the pan from the heat and serve
6 Serve with sugar, cutneys or sambar or just eat it plain
Measurement
1 cup cream of wheat,rava/sooji
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
few a few curry leaves
1 tsp dried red chilli
2 medium onions, finely chopped
2 green chillies, finely sliced
1" cube ginger, peeled & finely chopped
1/2 tsp turmeric powder
Salt 1 tsp or to taste
Method
1 Heat a large heavy saucepan over a medium heat and toast the rava for 5 minutes, stirring continuously, until the grains turn golden
2 Remove from the heat and set aside
3 In another heavy saucepan heat the ghee or oil. When hot add the mustard seeds, cumin, urad dal, chana dal, red chilli and curry leaves
4 Add 1 cup water to the pan then cover and simmer for 5 minutes. Slowly add the toasted semolina, stirring continuosly to avoid lumps forming
5 Cook uncovered over a low heat until all the water has been absorbed. remove the pan from the heat and serve
6 Serve with sugar, cutneys or sambar or just eat it plain
Tuesday, July 14, 2009
Mixed Vegetables Bhaji (Dry Curry) with Dal
Ingredients
• 1 green pepper or capsicum or bell pepper or Simala mirch
• 2 large or 2 small carrots, peeled and sliced into circles
• 1/4 cup shelled ot frozen peas
• 1/2 cup cauliflower florets
• 1 potato, peeled and chopped into bite size pieces
• 2 drum sticks or Sejan ki phali (long, bean like fruit of a tree),if available
• 1/2 a cup split moong dal, with or without skin
• 1/4 tsp. turmeric powder
• Salt to taste
• 1/2 cup grated or desiccated coconut
• 2 red chillies
• 2 tsp. cumin seeds
• For tempering or tarka:
• 1 tbs. ghee or clarified butter
• 1 tsp. mustard seeds or rai
• 1 tsp. skinless urad/urd/urid dal
• A pinch of asafoetida or hing powder (optional)
• 5-6 curry leaves (not bay leaves)
• A handful of coriander leaves, chopped
Instructions
1. Cut the vegetables into medium sized pieces to fill three tea-cups.
2. Boil vegetables in water with salt and turmeric powder, drain and set aside.
3. Boil moong dal in 1 1/2 cup of water, until soft. When ready, it should be of pouring consistency.
4. Add the boiled vegetables to the dal. Mix gently.
5. Grind coconut, cumin seeds and the chillies together into a paste.
6. Add it to the vegetable/dal mixture. Stir well, turn heat on and let it boil for a few minutes, until it all comes together.
7. Tempering:
8. Heat ghee in a ladle and add mustard seeds. When seeds splutter, add urad dal and asafoetida.
9. Add curry leaves and dhania. Stir and add to dal
10. Serve hot with Chapatties or as part of a meal.
• 1 green pepper or capsicum or bell pepper or Simala mirch
• 2 large or 2 small carrots, peeled and sliced into circles
• 1/4 cup shelled ot frozen peas
• 1/2 cup cauliflower florets
• 1 potato, peeled and chopped into bite size pieces
• 2 drum sticks or Sejan ki phali (long, bean like fruit of a tree),if available
• 1/2 a cup split moong dal, with or without skin
• 1/4 tsp. turmeric powder
• Salt to taste
• 1/2 cup grated or desiccated coconut
• 2 red chillies
• 2 tsp. cumin seeds
• For tempering or tarka:
• 1 tbs. ghee or clarified butter
• 1 tsp. mustard seeds or rai
• 1 tsp. skinless urad/urd/urid dal
• A pinch of asafoetida or hing powder (optional)
• 5-6 curry leaves (not bay leaves)
• A handful of coriander leaves, chopped
Instructions
1. Cut the vegetables into medium sized pieces to fill three tea-cups.
2. Boil vegetables in water with salt and turmeric powder, drain and set aside.
3. Boil moong dal in 1 1/2 cup of water, until soft. When ready, it should be of pouring consistency.
4. Add the boiled vegetables to the dal. Mix gently.
5. Grind coconut, cumin seeds and the chillies together into a paste.
6. Add it to the vegetable/dal mixture. Stir well, turn heat on and let it boil for a few minutes, until it all comes together.
7. Tempering:
8. Heat ghee in a ladle and add mustard seeds. When seeds splutter, add urad dal and asafoetida.
9. Add curry leaves and dhania. Stir and add to dal
10. Serve hot with Chapatties or as part of a meal.
Yallu Kolukattai
This type of kolukattai is commonly prepared in South India for Ganesha Chaturthi festivals.
Ingredients and Utensils
1 cup sesame seeds
1 cup jaggery or brown sugar
4 cups rice flour
1 tsp. salt
oil or ghee
8 cups water
a steamer with flat rack
a skillet for toasting flour
a small piece of cheesecloth
a mortar and pestle, rolling pin or blender
banana leaf or tray
Directions
Fry the sesame seeds, without oil, until light brown, then mix with the jaggery. Then, using a pestle and mortar, rolling pin or blender, powder this mixture and set it aside. Heat the rice flour until lightly toasted, and spread it out on a tray or table top to cool. While it cools, add the salt to 8 cups of water in a pan and bring to a strong boil. Gather the cooled, toasted rice flour in a bowl and make a well in the middle. Slowly pour a small amount of the hot water into the well in the rice flour and begin working it into the rice flour with your hands. Keep adding small amounts of the hot water, working it together into a ball of dough. It should be moist but not wet when you put it out on the table or breadboard. Knead the dough thoroughly so it is even in moisture and texture. When it can be handled, squeeze the dough into lime-sized balls and set them aside.
Smear a bit of oil or ghee on a banana leaf, tray or table top and roll or knead one of the dough balls out on it to a patty about 3 inches in diameter. Place a full tablespoon of the sesame and sugar mixture in the middle and fold the patty over in a crescent shape, pinching it closed where the edges meet. Repeat the process for the rest of the balls.
Bring the water in your vegetable or iddli steamer to a boil and insert the steaming rack or a plate with small holes in it. The rack should be fairly flat and be covered over with a layer of cheesecloth or cotton weave. Arrange the kolukattai on the flat rack, as many as will fit without touching. Cover and steam for 15 to 20 minutes, or until done, depending on the size of your steamer. When finished, transfer them to a plate or banana leaf and allow to cool. Serve to Ganesha as His fondest sweet. With any remaining sesame-sugar mixture you may make small Ganesha figures. Keep them along with the cooked ones for puja. Betel leaves, nuts and fruits may be offered with these.
Ingredients and Utensils
1 cup sesame seeds
1 cup jaggery or brown sugar
4 cups rice flour
1 tsp. salt
oil or ghee
8 cups water
a steamer with flat rack
a skillet for toasting flour
a small piece of cheesecloth
a mortar and pestle, rolling pin or blender
banana leaf or tray
Directions
Fry the sesame seeds, without oil, until light brown, then mix with the jaggery. Then, using a pestle and mortar, rolling pin or blender, powder this mixture and set it aside. Heat the rice flour until lightly toasted, and spread it out on a tray or table top to cool. While it cools, add the salt to 8 cups of water in a pan and bring to a strong boil. Gather the cooled, toasted rice flour in a bowl and make a well in the middle. Slowly pour a small amount of the hot water into the well in the rice flour and begin working it into the rice flour with your hands. Keep adding small amounts of the hot water, working it together into a ball of dough. It should be moist but not wet when you put it out on the table or breadboard. Knead the dough thoroughly so it is even in moisture and texture. When it can be handled, squeeze the dough into lime-sized balls and set them aside.
Smear a bit of oil or ghee on a banana leaf, tray or table top and roll or knead one of the dough balls out on it to a patty about 3 inches in diameter. Place a full tablespoon of the sesame and sugar mixture in the middle and fold the patty over in a crescent shape, pinching it closed where the edges meet. Repeat the process for the rest of the balls.
Bring the water in your vegetable or iddli steamer to a boil and insert the steaming rack or a plate with small holes in it. The rack should be fairly flat and be covered over with a layer of cheesecloth or cotton weave. Arrange the kolukattai on the flat rack, as many as will fit without touching. Cover and steam for 15 to 20 minutes, or until done, depending on the size of your steamer. When finished, transfer them to a plate or banana leaf and allow to cool. Serve to Ganesha as His fondest sweet. With any remaining sesame-sugar mixture you may make small Ganesha figures. Keep them along with the cooked ones for puja. Betel leaves, nuts and fruits may be offered with these.
Pudi Kolukattai
Sweet Rice Flour Roll
Ingredients and Utensils
2 cups rice flour
1 cup jaggery or brown sugar
1 shredded coconut
1 tsp. salt
an iddli or vegetable steamer
a pan for toasting the flour
banana leaf or tray
Directions
Heat the rice flour in a dry skillet until lightly toasted, then spread it out on a tray or table top to cool. Sprinkle a little water on it and add the salt, jaggery and coconut. Mix together, adding water only as needed. When it is well kneaded and firm, pinch the dough off into as many lime-sized balls as it will make. Roll into balls, or squeeze in the right hand to create a fist-shaped kolukattai. Bring water in the steamer to a boil and arrange the kolukattais in it, wrapped in banana leaves as in recipe #1. Steam until the balls are a light brown in color. Arrange on a banana leaf or tray and serve to Lord Ganesha.
Ingredients and Utensils
2 cups rice flour
1 cup jaggery or brown sugar
1 shredded coconut
1 tsp. salt
an iddli or vegetable steamer
a pan for toasting the flour
banana leaf or tray
Directions
Heat the rice flour in a dry skillet until lightly toasted, then spread it out on a tray or table top to cool. Sprinkle a little water on it and add the salt, jaggery and coconut. Mix together, adding water only as needed. When it is well kneaded and firm, pinch the dough off into as many lime-sized balls as it will make. Roll into balls, or squeeze in the right hand to create a fist-shaped kolukattai. Bring water in the steamer to a boil and arrange the kolukattais in it, wrapped in banana leaves as in recipe #1. Steam until the balls are a light brown in color. Arrange on a banana leaf or tray and serve to Lord Ganesha.
Monday, July 13, 2009
TOMATO RICE
Rice 2cup
Water 4cup
Tomato (big) 2(chopped)
Onion (medium) 1(chopped)
Green chillies 5
Ginger 1inch
Garlic 4flakes
Cardamom 2
Cinnamon small pc
Cloves 2
Aniseed 1/4tsp
Turmeric powder 1/2tsp
Garam masala 1/4tsp
Chillie powder 1/2tsp
Oil 3tsp
Lime juice 1tsp
Coriander leaves few
Salt as reqd.
METHOD
1.Grind chillies ,ginger & garlic to fine paste.
2.Heat oil in a pressure cooker, add the paste. stir 1min.
3.Add cinnamon, cloves, cardamom & aniseed ,fry for few min.
4.Add chopped onion fry till it becomes brown.
5.Add chopped tomato fry till onion &tomato become a gravy.
6.Add garam masala, turmeric powder&chillie powder.
7.Add 2cup of rice,4cup of water &salt.
8.After 2 whistle ,turn over the heat.
9.Garnish with Coriander leaves.
NOTE
If you use electric rice cooker, first fry all ingredients in separate curved pan&change into rice cooker. If needed add some more hot water and cook.
Water 4cup
Tomato (big) 2(chopped)
Onion (medium) 1(chopped)
Green chillies 5
Ginger 1inch
Garlic 4flakes
Cardamom 2
Cinnamon small pc
Cloves 2
Aniseed 1/4tsp
Turmeric powder 1/2tsp
Garam masala 1/4tsp
Chillie powder 1/2tsp
Oil 3tsp
Lime juice 1tsp
Coriander leaves few
Salt as reqd.
METHOD
1.Grind chillies ,ginger & garlic to fine paste.
2.Heat oil in a pressure cooker, add the paste. stir 1min.
3.Add cinnamon, cloves, cardamom & aniseed ,fry for few min.
4.Add chopped onion fry till it becomes brown.
5.Add chopped tomato fry till onion &tomato become a gravy.
6.Add garam masala, turmeric powder&chillie powder.
7.Add 2cup of rice,4cup of water &salt.
8.After 2 whistle ,turn over the heat.
9.Garnish with Coriander leaves.
NOTE
If you use electric rice cooker, first fry all ingredients in separate curved pan&change into rice cooker. If needed add some more hot water and cook.
TAMARIND RICE
Rice 2cup
Water 4cup
Tamarind juice 1/2cup
Mustard seeds 1/4tsp
Urad dhal 1/2tsp
Channa dhal 1tsp
Peanuts 1tsp
Red chillies 4(broken)
Garlic 4flakes(chopped)
Fenugreek powder 1/4tsp
Turmeric powder 1/4tsp
Curry leaves few
Asafoetida a pinch.
Oil 3tsp.
Salt as reqd.
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds..
3.When mustard seeds pops, add urad dhal, channa dhal, peanuts, red chillies, garlic &curry leaves.
4.Stir for 1min.
5.Add tamarind juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Boil tamarind juice till it becomes gravy.
8. Slow down the heat, then add cooked rice.
9.Mix thoroughly.
Water 4cup
Tamarind juice 1/2cup
Mustard seeds 1/4tsp
Urad dhal 1/2tsp
Channa dhal 1tsp
Peanuts 1tsp
Red chillies 4(broken)
Garlic 4flakes(chopped)
Fenugreek powder 1/4tsp
Turmeric powder 1/4tsp
Curry leaves few
Asafoetida a pinch.
Oil 3tsp.
Salt as reqd.
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds..
3.When mustard seeds pops, add urad dhal, channa dhal, peanuts, red chillies, garlic &curry leaves.
4.Stir for 1min.
5.Add tamarind juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Boil tamarind juice till it becomes gravy.
8. Slow down the heat, then add cooked rice.
9.Mix thoroughly.
LIME RICE
Rice 2cup
Water 4cup
Lime juice 1/4cup
Turmeric powder 1/4tsp
Mustered seed 1/4cup
Urad dhal 1/2tsp
Channa dhal 1 tsp.
Garlic 4flakes(chopped)
Curry leaves few
Red chillies 4(Broken)
Asafoetida a pinch
Fenugreek powder 1/4tsp(optimal)
Oil 3tsp
Salt as reqd
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds.
3.When mustard seeds pops, add urad dhal, channa dhal, red chillies, garlic &curry leaves
4.Stir for 1min.Turn over the heat.
5.Add lime juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Mix thoroughly.
Water 4cup
Lime juice 1/4cup
Turmeric powder 1/4tsp
Mustered seed 1/4cup
Urad dhal 1/2tsp
Channa dhal 1 tsp.
Garlic 4flakes(chopped)
Curry leaves few
Red chillies 4(Broken)
Asafoetida a pinch
Fenugreek powder 1/4tsp(optimal)
Oil 3tsp
Salt as reqd
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds.
3.When mustard seeds pops, add urad dhal, channa dhal, red chillies, garlic &curry leaves
4.Stir for 1min.Turn over the heat.
5.Add lime juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Mix thoroughly.
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