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
Friday, July 17, 2009
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.
Saturday, July 11, 2009
Mushroom Biriyani
Ingredients:
Basmati Rice-4 cups
Mushroom- 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon-1
Chopped Ginger -3 tsp
Garlic - 7 cloves
Green chillies -4
Onion -2 (cut in lengthwise)
Soy Sauce-2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder- 1 &1/2 tsp
Coriander powder-3 tsp
Cinnamon-3
Cardamom-3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing
Method
Soak rice for 1 hour. Wash and cut Mushrooms into big pieces. Cut onions, chillies, tomatoes. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.
Basmati Rice-4 cups
Mushroom- 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon-1
Chopped Ginger -3 tsp
Garlic - 7 cloves
Green chillies -4
Onion -2 (cut in lengthwise)
Soy Sauce-2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder- 1 &1/2 tsp
Coriander powder-3 tsp
Cinnamon-3
Cardamom-3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing
Method
Soak rice for 1 hour. Wash and cut Mushrooms into big pieces. Cut onions, chillies, tomatoes. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.
Sambar
Ingredients:
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions.
Method
Boil yellow daal and keep aside. Put the tamrind in 2 cups water and keep aside.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water. Do now all the raw materials are ready for the delicious sambar.Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions.
Method
Boil yellow daal and keep aside. Put the tamrind in 2 cups water and keep aside.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water. Do now all the raw materials are ready for the delicious sambar.Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
Poli
Ingredients:
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews
Method
Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.Set aside covered with a cloth. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.Mix well until the jaggery melts and all the ingredients come together into one harmonious mass. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture. Now take a small lime sized ball from the dough.Roll it out into a small circle. Similarly make a small ball from the lentil mixture and place it in the middle of the dough. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.Place it a griddle, spoon some ghee all around it and cook until golden brown. Turn it around and similarly cook until golden brown/reddish.It is good on its own although a little ghee on top makes it .
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews
Method
Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.Set aside covered with a cloth. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.Mix well until the jaggery melts and all the ingredients come together into one harmonious mass. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture. Now take a small lime sized ball from the dough.Roll it out into a small circle. Similarly make a small ball from the lentil mixture and place it in the middle of the dough. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.Place it a griddle, spoon some ghee all around it and cook until golden brown. Turn it around and similarly cook until golden brown/reddish.It is good on its own although a little ghee on top makes it .
Friday, July 10, 2009
Vatha kulambu
Ingredients
Thoor dhal:2tsp
Urad dhal:2tsp
Corianderseed:2tsp
Channa dhal:2tsp
Rice:1tsp
cumin seed:1tsp
Pepper seed:1 tsp
Tumeric powder:1tsp
salt to taste
Tamarind:one big lemon size
curry leave:few
Red chilli powder:1
Mustard:1tsp
Oil
onion(small):slice long
Preparation
Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.
Tips
If you need you can add vegetables like brinjal,drumstick,Mango etc.You can keep more than three days
Thoor dhal:2tsp
Urad dhal:2tsp
Corianderseed:2tsp
Channa dhal:2tsp
Rice:1tsp
cumin seed:1tsp
Pepper seed:1 tsp
Tumeric powder:1tsp
salt to taste
Tamarind:one big lemon size
curry leave:few
Red chilli powder:1
Mustard:1tsp
Oil
onion(small):slice long
Preparation
Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.
Tips
If you need you can add vegetables like brinjal,drumstick,Mango etc.You can keep more than three days
Unni Appam
Ingredients
Rice Powder - 2 cup
Maida - 1/2 cup
Shredded coconut-1cup
Jaggery - 1/2 cup
Ripe Banana - 2
Preparation
Fry the shredded coconut. and keep.Heat 1 cup of water and add
jaggery and melt it. In another bowl add rice powder and maida
and mix it well. Add the melted jaggery to the mix.Add sthe
fried shredded coconut to it and mix well. When the batter
cools, add f grinded banana to it. Keep this batter for a min of
4 hrs. Take the unni appam vessel and add oil to each hole. When
it boils, pour the mix . TFry both side and can serve.
Rice Powder - 2 cup
Maida - 1/2 cup
Shredded coconut-1cup
Jaggery - 1/2 cup
Ripe Banana - 2
Preparation
Fry the shredded coconut. and keep.Heat 1 cup of water and add
jaggery and melt it. In another bowl add rice powder and maida
and mix it well. Add the melted jaggery to the mix.Add sthe
fried shredded coconut to it and mix well. When the batter
cools, add f grinded banana to it. Keep this batter for a min of
4 hrs. Take the unni appam vessel and add oil to each hole. When
it boils, pour the mix . TFry both side and can serve.
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