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.
Saturday, July 25, 2009
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.
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