Easy Veg Indian Recipes

Cabbage Rice

2010-05-05T06:48:00.000-07:00

This is a quick and healthy meal and is a good way to get children to eat cabbage :) Here is what you will need for this yummy dish :

Cabbage - 250 gms
Tur dal - 5 tablespoons
Garam masala - 2 tablespoon
Cumin seed - 2 teaspoon
Ginger-garlic paste - 2 teaspoon
Raisins - 1 teaspoon (Optional)
Cashewnuts - 1 teaspoon (Optional)
Cinnamon stick - of 2" length
Cloves - 4
Cardamom - 3
Ghee or Oil - 2 tablespoon
Onion - 1
Basmati rice - 2 glasses
Salt - to taste
Water - 4 glasses
Turmeric powder - 1 teaspoon (Optional)

For garnishing (optional)

Finely chopped coriander(cilantro) leaves - 1/4 cup
2 medium sliced tomatoes sliced into thin rings

How to make it:

Wash, drain and dry the rice.
Heat the margarine/oil a pressure cooker and add crushed cardamoms, cinnamon, cloves, finely chopped onions, raisins, cashew nuts, ginger garlic paste and garam masala.
When the onion turns golden brown in color, add the finely chopped cabbage and fry for 2 minutes.
Add rice and tur dal. Fry for 3 minutes.
Add the water,turmeric powder and required salt.
Cover the pressure cooker and pressure cook with weight, for approximately 4 whistles.

Empty the rice into the serving bowl and decorate with tomato rings and finely chopped coriander (cilantro) leaves. :)

Note: You can try the same preparation by replacing cabbage with finely chopped tomatoes/eggplant/boiled green peas/carrots and beans

Mushroom Peas Subji

2010-04-27T07:55:00.000-07:00

I walked into Heritage (a local supermarket) and saw fresh mushrooms :) I picked up a packet and loads of other things too. As you might've already guessed, its Mushroom and peas subji with Phulka's tonight :)

Here is what you will need :

1 cup fresh or frozen green peas
500 gms button mushrooms, cleaned and cut into quarters
1 large onion chopped finely
2 cloves garlic chopped finely
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp red chilli powder
2 tbsps oil
2 tbspsTomato puree
2 tbsps Curd
Chopped fresh coriander to garnish

How to make it :

Heat the cooking oil in a deep pan, on a medium flame. When hot, add the cumin seeds and fry till spluttering stops.
Add the garlic and fry till pale golden. Now add the onions and fry till soft.
Add the peas and mushrooms and the powdered spices. Add salt to taste and cook till the mushrooms begin to give off their juices. Stir occasionally.
Add tomato puree and mix well. Cook for a couple of minutes until he raw smell disappears.
Add curd and mix. Cook for about 10 - 15 seconds and switch off before it starts beginning to bubble, else the curd will split.Turn off fire.
Garnish with chopped coriander and serve hot ! :)

Green Chilli Pickle

2010-04-25T07:53:00.000-07:00

I remember my granddad buying fresh green chillies by the kilo and my grandmum would transform them into yummy Green chilly pickle. I never got the opportunity to learn how to make it, but this comes close to it :)

Here is what you will need:

1 kg green chillies - slit in half with the stalk intact
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric
powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm tamarind
3 cups of white vinegar

How to make it:

Marinate the chillies in salt for at least two hours.
Soak the tamarind in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well. Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the tamarind-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Cool and transfer into a glass bottle.

We're done !

This goes well with phulkas, roti's, any rice, bread spread, dosa's, just about anything :)

Masala Upuma

2010-04-25T07:29:00.001-07:00

This is a little different from the normal upma. If you love the flavour of Indian Spice in moderation, you are sure to love this one.

Here is what you will need :

1 cup semolina
11/2 cups water (keep extra hot water to be used if required)

For the Tempering:

1 medium sized onion, sliced fine
2 green chillies, chopped
1/4 cup oil
1 inch cinnamon
2 cloves
1 green cardamom
6 curry leaves
1/2 tsp ginger-garlic paste
1 medium-sized ripe tomato, chopped
salt ( adjust according to taste)
1/4 tsp turmeric powder
juice of ½ lime

To Garnish:

1/4 cup coriander leaves, chopped
1 tbsp ghee
6 - 8 cashew nuts

How to Make This :

Fry the semolina lightly in a kadai, stirring continuously so that it does not brown. Transfer on to a plate.
Heat the water, and keep it simmering on the stove.
Heat oil in a kadai, and add the spices and curry leaves.
Add onion slices and green chillies sauté till onion is light brown, add ginger-garlic paste and tomato, sauté for 2 minutes till tomato turns soft.
Add the hot water, and turmeric When the water boils add the semolina stirring vigorously, to avoid lumps being formed. If the semolina is not cooked ladle some of the reserved hot water on to the mixture, taking care to add very small quantities at a time, otherwise the whole mixture will turn soggy.
Pour the juice of the lime over the uppumav and mix well. Cover with a lid and keep it on low heat.
Heat the ghee in a small pan, add the cashew nuts till light brown
Stir the upuma after a few minutes and sprinkle chopped coriander leaves and cashew nuts for garnish.

Voila ! Its done :) Can be had as breakfast or an evening snack when kids return from school or as dinner.

Can be served with coconut chutney .

Onion Raw Mango Chutney

2010-04-19T05:19:00.000-07:00

This is something Prerna brought for lunch today and it was really yummy :) it gets done pretty soon too :)

What you will need :

2 medium onion - chopped roughly
1 medium raw onion - cut up into cubes
2 red dry chillies (adjust according to taste)
2 cloves of garlic
pudina leaves - 10 - 15 nos
Salt to taste

How to make it :

Put all of them together in the mixie and roughly whisk intermittently until roughly ground.

Optional : You can make a tadka of oil and mustard seeds and add it to this.

Goes well with phulkas :) If ur taste buds are a little like mine, you might like it with dosa's and idli's too :)

Punjabi Tinda Subji

2010-04-16T10:55:00.001-07:00

The other day, I was having lunch with my friend Prerna and she had brought this awesome Tinda subji. I've made a few changes to change the taste a bit .

What you will need:

5-6 Tindas washed & chopped into quarter pieces (Tinda's are generally round so cut them in 4 equal parts)
1-2 small & round potatoes washed & chopped into quarters
1 medium sized onion washed & finely chopped
1 tomato washed & finely chopped (you can use tomato puree as well)
1 tbsp ginger garlic paste
1/2 a cup of water
1/2 tsp Jeera
Salt to taste
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp garam masala
Green coriander leaves for garnishing

How to make it :

Heat oil in a pan
Add jeera seeds, when the aroma comes, add the onion & saute till they are golden brown.
Then add ginger-garlic paste & fry for a minute.
Now add all the spices & fry for a minute.
Add the chopped tomatoes & let it cook till they are well cooked & soft (if tomato puree is used then cook till oil is visible at the pan's side)
Now add the tinda & a little water & cover the pan with a lid to cook it till its a little soft.
Then add the potato pieces & cook till they are soft.
Garnish with cilantro leaves

Serve with Roti's/ Naan's or as a porial with rice !

Raw Mango and Onion Chutney

2010-04-16T10:40:00.000-07:00

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes. And guess what ? It gets done in 10 minutes with ZERO cooking :)

What you will need to make 1 cup of Chutney :

½ cup raw mango, grated
½ cup white onions, grated
2 tablespoons grated jaggery (gur)
¼ teaspoon black salt (sanchal)
¼ teaspoon roasted cumin seed (jeera) powder
¼ teaspoon chilli powder
Salt to taste

How to make the Chutney :

Mix all the ingredients in a bowl.
Keep aside till the jaggery melts.
Cover and keep refrigerate till required.
Serve the chutney with lunch everyday.

Note : This lasts for up to 3 days if refrigerated but it's best to make it fresh everyday.

Palak Rice

2010-04-12T08:21:00.000-07:00

Its been a wile since i tried anything new ..more because summer is here and "The Luv" prefers to have just poha and loads of watermelon for dindin. I bought a couple of bunches of palak yesterday with the thought of making palak dal with rice but ended up making palak rice instead :) There obviously is a reason behind it ... "The Luv" has put on a few inches around his waist and some how thinks eating rice and dal wud make him put on more than"Variety" rice as it seems to be lesser to eat :P( rice and dal and porial and papad and pickle and a second helping :P) .. As long as the nutrition goes in, I will cook in any form :) so here is how you can make this yummy and simple "Palak Rice" yourself...

These are what you will need :

Rice - cooked - 2 cups

Spinach/ Palak - chopped -4 cups

Onion - chopped - 1

Ginger & Garlic paste -2 tsp

Turmeric powder - 1/4 tsp

Red Chilly powder - 1 tsp

Coriander seeds powder - 1 tsp

Cumin seeds powder - 1 tsp

Garam Masala - 1/4 tsp

Pepper - 1/4 tsp

Water - 1/2 cup

Oil - 1 tbsp

Salt - to taste

That looks a lot but sure is easy once you start cooking.. This is how you make it :

Cook the rice and keep it separately
Heat oil in a pan and add the chopped onions, ginger and garlic
Once the onions are cooked and light brown, add all powders except garam masala and pepper and stir well
Add the chopped palak and mix well and leave to cook covered and on low flame for 3-5 minutes
Palak will have given out water and at this stage, add the water and the cooked rice, garam masala and pepper and mix well
Keep on flame for another 3 minutes and turn off heat and we're done ! :)

Goes great with curd / papad / pickle or coconut chutney .

Onion Chutney

2010-03-30T07:47:00.000-07:00

While growing up we stayed in Thiruvanmiyur for a while and this is a recipe I picked up from the "Aunty" downstairs. I loved it since day 1 :P

What you will need :

3 large onions chopped or sliced
1" piece of ginger
2-3 green chillies (optional)
2 tbsps cooking oil
1 tsp cumin seeds
3 dry red chillies broken into 1" bits
Salt to taste

How to make it:

Grind the onions, ginger and green chillies (if using) to a smooth paste . Remove into a serving bowl.

In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop spluttering. Now add the dry red chillies and fry till they turn darker.
Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.

Serve as a chutney, dip or use as a sandwich spread!

P.s: If you don't like the raw taste, can fry the onions a bit until pink and then grind with Ginger and chillies.

Spicy Peanut Chutney

2010-03-30T07:40:00.000-07:00

It tastes great with Idlis and Dosas :)

What you will need :

1 cup plain peanuts (with or without skin, as preferred)
5 dry red chillies
Salt to taste
Walnut-sized ball of tamarind (to make tamarind juice if you want a wet chutney)

How to make it :

Heat a griddle till it is very hot, on a medium flame. Roast the peanuts and dry red chillies (stirring frequently) on this griddle till they give off a gentle cooked aroma.
Allow to cool completely and then grind the peanuts and chillies to a coarse powder .
Add salt to taste.
If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use.
Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency.

Serve with anything :)

Beetroot Chutney

2010-03-30T07:31:00.000-07:00

What all you will need :

2 Beetroots, Cooked and Peeled
2 Red Chilies (adjust acc to taste)
2 tbsp Urad Dal
"½ Coconut, Grated
1 tbsp Tamarind pulp
A pinch of Hing (Asafoetida)
Salt to taste
For the Seasoning :

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric Powder
Few Curry Leaves
Two pinches or Urd dal

How to make it :

Fry Red Chilies and Urad Dal in little Oil. Remove when Urad Dal turns pink in color.
Grind all the ingredients together to a paste. Remove to a bowl.
Heat Oil and add Mustard Seeds,Urd dal, when it starts to splutter add Turmeric Powder and Curry Leaves.
Pour this over the Chutney and serve.

Goes well with Dosa's, Phulkas and puri's :)

Carrot Chutney:

2010-03-30T05:17:00.000-07:00

This is a boon to moms who are not able to get their kids to eat Carrots :) This is great with adai and works with regular dosa and idli. Here's the recipe:

What you will need :

Grated Carrots: 1-11/2 cups. I usually grate 2 medium carrots.
Roasted Groundnuts - 1/4 cup. Or 3 tablespoons
Red Chilli: 4-5 nos. I add about 7. S likes it spicy.
Garlic Pod: 1.
Tamarind: a small bit
Oil: 1/4 tsp
Coriander powder: 1 tablespoon
Salt : to taste

How to make it:

Dry roast the garlic and chillies. Dump into the mixer.
Add the roasted groundnuts.
Now pour 1/4 tsp of oil and sautee the carrots for a few minutes.
Add the corriander powder to the carrots and take it off the heat.
Add the tamarind, salt and carrots into the mixer and blend well.

Carrot chutney is ready!

Note: You can add a quarter cup of roasted coconut if desired.

Peanut Brinjal Chutney

2010-03-29T06:00:00.000-07:00

Peanuts brinjal chutney is a simple tasty chutney made by grinding the cooked brinjal and tomato to a fine thick paste. The addition of peanuts makes it have a taste similar to that of peanut chutney. It tastes best with steaming rice and hot ghee.

What you will need to make this :

1 cup brinjal/ eggplant/ aubergine - cubed
1/2 cup tomatoes - cubed
2 tbs peanuts
1/2 cup ridge gourd (optional)
3 tsp coriander seeds
3-4 green chillies - chopped
5-6 - garlic cloves
2 tsp cumin seeds
1 tsp oil
Salt to taste
1/4 cup water

How to make this yummy chutney:

Heat oil in a kadai. Once hot, throw in cumin seeds, garlic cloves, green chillies , coriander seeds, brinjal, tomatoes and ridge gourd.
Cook covered for 10- 15minutes on a low flame. Once done, let this cool.
Simultaneously heat another kadai and dry fry the peanuts for 3-5 minutes on a medium flame with constant sauteing. Once done, remove and let cool.
Grind them all to a fine thick paste with little salt and little water. Adjust salt before serving.

Serve the yummy brinjal pachadi with rice topped with a generous spoonful of ghee and spicy crispy pappad. This can also be had with idly/ dosa/pongal and if you are as crazy as I am , with phulkas too.

Mango Pickle

2010-03-29T05:42:00.000-07:00

Most of us from would have fond memories of climbing the Mango tree(s) either in our own houses or our grandmum's house or even better ( stolen from the neighbors house) . Come summer and so does all those wonderful memories. Apart from eating them raw with salt and chilly powder, for those with no patience to wait until you can pickle it after a couple of weeks, here is something easy and yummy that you can prepare a couple of hours before your meal.

Here is what you will need:

Raw sour green mango - 1 large or 2 medium Chopped finely.
Salt - 1 tsp ( Adjust according to your salt intake and the mango quantity)
Red Chilli Powder: 1 1/2 tsp
Ground Fenugreek Seeds: 1 tsp
Asafoetida/hing: 1/2 tsp
Gingelly Oil : 2 tablespoons ( you dont have this, go buy some! Not worth making the pickle without this :P )

How to make the pickle :

Add salt to the chopped mangoes and leave it to soak it all up for an hour.
Heat the oil, and when it is at a high temperature, add the powders and take it off the flame.
Pour the oil mix into the mangoes. Taste to fix the hing/salt.
Your pickle is ready !

This is amazing with Idli/ Dosa/ Phulkas / Curd rice and even bread :)

Bread Snack

2010-03-16T01:12:00.000-07:00

I remember as a kid there were days when we had to gulp breakfast down as it was getting late for school and on top of that had a huge glass of milk to finish as well... This graduated to the bread and jam sandwich being dipped in milk for it to go down easier and from there came this wonderful recipe which I still snack on at times when i want something simple yet nutritive.

Here is what you will need ( for two ) :

4 - 6 slices of bread
mixed fruit jam
Warm / absolutely cold milk ( based on your preference)

How to make it :

Make sandwiches of the bread and jam ( liberal jam is what I like :D ) and then roughly cut up each sandwich into 4 or 6 pieces each.
Divide them equally into two bowls and pour milk into it
Let it soak for about five minutes and then sit back and enjoy.

Kids will love this and you get to give them nutritious bread and milk and jam that they like :)

Ugadi Pachadi

2010-03-16T00:57:00.000-07:00

Today is Ugadi - the New Year in Andhra Pradesh and Karnataka. It's the time to make new beginnings and realize new dreams and above all enjoy Ugadi pachadi. It is a sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango, tamarind, jaggery and neem flowers and is a "MUST" on this day. Its quite easy to make. Let me tell you how.

What you will need :

2 tsp neem flowers
4 tsp crushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango
2 cups water

How to make it:

Add the raw mango pieces to the tamarind water and bring to a boil until the mango pieces are tender.
To this, add jaggery and let it cook till it melts and blends into the mixture.
Remove from heat and keep aside
Take a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown. Add chilli powder , salt and mix well
Add this tadka to the tamarind - mango juice
Serve in small quantities as an accompaniment to the main course food or can be drunk as it is :)

Pori / Puffed Rice Snack

2010-03-15T09:41:00.000-07:00

The "Luv" is health conscious but likes to snack once in a while.. Tomorrow is Ugadi and we'll be home for better part of the day.. I was wondering what to make when I suddenly remembered something I made a couple of months back that he really digged.. Its simple and can be done under five minutes provided you have all the required ingredients.

What you will need:

Puffed rice - 200gms
Peanuts - 50 gms
Dry red chillies -10 nos
Sugar - 1 tbsp
Salt - To taste
Curry leaves - 10 to 15 nos
Haldi - 1/4 tsp
Oil to fry

How to make it :

Heat about 4 tbsps of oil in a huge kadai and fry the peanuts well.
When you think they are done, drain them and keep them aside.
In the same oil, dump the curryleaves, red chillies and fry for about slightly under a minute. Ensure you don't burn the chillies.
Add the puffed rice to this. Also trow in the fried peanuts, sugar, salt and haldi.
Mix well and turn off the flame once the puffed rice is all nice and crisp.

Voila ! W're done ! Store in air tight containers.

Capsicum fry

2010-03-09T06:12:00.000-08:00

I've not been in the mood to cook of lately and my back has been acting up as well... The 'luv" should be home in half an hour and i still have not decided what to make... Then , an idea strikes :) - Rice, dal, Capsicum fry - Done !! This is one of the easiest side dishes i make and gets done under 7 minutes :)

What you will need :

1 large capsicum
1 teaspoon oil
Some salt, garam masala, cumin seeds

How to make it :

Heat the oil with cumin seeds
Add large chopped pieces of capsicum
Sautee for 2 mins and add salt and garam masala
After another 3-4 minutes, take it off the stove.

Viola ! we are done :)

Curd Chutney

2010-03-03T07:47:00.000-08:00

What you will need :

1 cup curd,
2 green chillies,
1 tablespoon fresh mint leaves,
1 tablespoon amchur powder
salt to taste

How to make it :

Finely chop the green chillies and mint leaves.
Take a blender and add the curd, green chillies, mint leaves, amchur powder and salt. Blend well and serve with poppadoms.

This dish goes well with any of the fried starters/Kebabs and as a sandwich spread too :)

Jeera and Lahsun Chutney

2010-03-03T07:41:00.000-08:00

What you will need :

2 tablespoons white cumin seeds,
2 garlic flakes,
2 green chillies,
5 tablespoons lemon juice
salt to taste.

How to make it :

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
Pour this tempering over the chutney and mix well.
Refrigerate and use as required.

Beerakaya chutney

2010-03-03T07:34:00.000-08:00

What you will need :

Ridge gourd skin - 3 cups
Onion - 1, sliced
Tomato - 1, chopped
Urad dal - 4 tbsp
Red chillies - 8 or to taste
Coriander seeds - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Salt - to taste
Oil - 2 tbsp

How to make it :

Wash the ridge gourds (beerakaya) and peel and chop the skin and keep aside.
Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.
When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves.
Saute for 3-5 mins or they turn into light golden yellow colour.
Remove from flame and keep aside.
In the same pan add another 1/2 tbsp of oil and heat.
Now add sliced onions and chopped tomatoes and little quantity of salt.
Cook on low flame till the onions become transparent and tomatoes become juicy.
Remove from heat and keep aside.
In the same pan add another 1/2 tbsp of oil and heat.
Add ridge gourd peeled and chopped skin and little quantity of salt.
Cook on low flame till the skin become tender.
Remove from heat and keep aside.
Allow the sauteed ingredients for some time.
Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).
Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.
Now your easy and tasty beerakaya pachadi is ready to serve :) Serve with steam white rice with ghee or with idlis or Dosa

Coconut Chutney

2010-03-03T07:19:00.000-08:00

I am in the mood for chutney's today :) Let me share with you as any recipes I know until I run out of patience to type :P

What you will need :

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram ( optional )
salt to taste

For the tempering :

1/2 teaspoon mustard
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil

How to make it :

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Refrigerate and use as required.

Tomato Bath/ Tomato Khichidi

2010-03-02T08:40:00.000-08:00

"The Luv" has gone on an official trip to Bangalore and I don't feel like cooking today ... only because its not fun cooking for just one person.. So, I decided to cook something fast and yummy and something that would make me want to eat :) For those who hate the normal Upma, this is a good variation and is a hit with the kids as well.

What you will need :

Sooji ½ cup
Chopped tomatoes 2
Chopped onion 1 small
Green peas ¼ cup (optional)
Grated carrot ¼ cup (optional)
Curry leaves 6 to 8
Finely chopped coriander 1 tbsp
Bay leaf 1
Cinnamon 1 inch
Cardamom 3
Cloves 2
Ginger garlic paste
Water one and a half cups
Oil 1 to 2 tsp
A pinch of turmeric
Salt to taste

How to make it :

Dry roast the sooji till a nice aroma comes out.
Heat oil in a kadai and add bay leaf, cinnamon, cardamoms, and cloves.
Add chopped onion and curry leaves. Fry till onions turn translucent.
Add chopped tomatoes. and cook till tomatoes are done.
Add turmeric powder, ginger garlic paste, green peas, and grated carrot. Fry for a minute or two.
Add water and salt to taste, and bring to a boil.
Add sooji slowly stirring continually to avoid formation of lumps. Cover and cook on a slow fire stirring occasionally till done.
Serve hot garnished with chopped coriander and a dash of ghee.

It goes well with curd/ potato chips/ coconut chutney or eat it as it is :)

Poha upma

2010-03-01T07:11:00.000-08:00

This is one of those evening when I don't feel like cooking but yet want to make something tasty and nutritious. I think of sabudana khichdi and then realize I have not soaked it and don't have the time to let it soak.. the next best option - Poha :) It is a favourite Maharashtrian dish, and eaten very frequently for breakfast and snacks.

What you will need :

1 1/2 cups poha
1/2 cup broken raw peanuts
1/2 cup green peas ( I prefer using Saffal Peas which is readily available in supermarkets)
2 green chilies sliced long ways
3 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro
Curry leaves - 4 - 5 nos

How to make it :

Gently wash the poha and then drain all the water, else it will become one big clumpy mass.
Roast the peanuts on medium heat in a little oil until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if the seed crackles right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies, curry leaves and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add turmeric, and salt and stir fry on medium heat continuously.
Add the poha and for another 3-5 minutes.
Remove from flame and fold in lime juice, cilantro and sugar.
Serve hot and enjoy as it is or with tomato sauce / Coconut chutney/ Peanut chutney/ curd :)

Strawberry Jelly Slush Recipe

2010-03-01T04:27:00.000-08:00

Who does not like Jelly ..? I still cannot stop myself from buying those jellos from the super market :) And when I have the time - Jelly and Custard ..... Yummmmm... This evening, I made something that I really like and will be an instant hit with both Kids and Grown ups :)

This is what you will need :

250 g Strawberries (chopped 2 cups)
¾ cup Sugar
½ tsp Salt
¼ tsp Strawberry Essence
Few drops Red Color
1 cup Strawberry Jelly
2 glasses Water
10-12 Crushed Ice Cubes

How I made it:

Place a large saucepan on fire and add strawberries, sugar and salt.
Mix the ingredients to form a pulp and bring it to a boil.
Remove from fire and cool down. Refrigerate.
Prepare and set the jelly as per the instructions given on the packet.
Pour the pulp, jelly chunks, red color, strawberry essence and water in a blender.
Blend the mixture very lightly.
Place some crushed ice in serving glasses.
Pour the liquid into the glasses.
Insert a straw and serve.

Sit back and Slurp away :)

Strawberry Milk Shake

2010-02-28T21:16:00.000-08:00

Tis the season of Strawberries :) and apart from eating them as they are, there are just so many things one can do with this amazing and healthy fruit... Ive started with Strawberry Milkshake.. Kids love this flavour :)

What you will need:

1 cup of fresh strawberries
2 scoops of ice cream (vanilla / you could experiment with different flavors )
1 cup of milk

How to make it :

Put the strawberries in a blender and puree it.
To this, add ice cream and milk.
Mix well and blend.

Serve in tall glasses with a few slices of strawberry fruit . Sit back and enjoy :)

Tamarind /Puli Sevai

2010-02-23T07:25:00.000-08:00

I have an exam at work tomorrow and I need to cook something quick and tasty for dinner tonight so I have more time to study. The "Luv" has a stronger taste bud for anything tangy like vatha kozumbu, poondu kozumbu, fish gravy (Andhra style) and the like. Tonight, Tamarind sevai it is :)

This is what you will need (for two people) :

Instant Sevai Mix /Rice noodles - 250 gms (readily available in the supermarket)
Red chillies - 3
Tamarind paste - 1/2 spoon
Turmeric powder - a pinch or two
Salt to taste

For seasoning :

Mustard seeds - 1/2 tsp
Urad daal, - 1 tsp
Channa daal, - 1 tsp
Curry leaves - 3 to 4
Hing - a pinch

A handful of roasted peanuts and Cilantro - for garnishing

How to make it :

Cook the sevai/ Rice noodles as instructed on the pack and keep aside.
In a pan heat little oil, pop mustard seeds, add turmeric powder, urad daal, channa daal, chillies, curry leaves and fry till the daals are golden brown.
Add some water (about 1/4 cup) to the tamarind paste, dilute it and add this tamarind water.
Let it boil till the raw smell goes and thickens.
Turn off the stove and add the sevai/ boiled noodles and salt. Mix well.
Garnish with cilantro and roasted peanuts.

This goes well with coconut chutney/ pottu kadalai chutney :)

Spring Onions Subji

2010-02-23T00:16:00.000-08:00

I've always loved the flavor of spring onions and have never tried it in anything beyond Chinese, Italian or in Omlettes... I had decided to make dosas for dinner but did not want the same old combinations of chutney/ sambhar and the like... So to give "the Luv" something different , I put together last night as an accompaniment with Dosa's and it was awesome , if I may say so myself :) Here is how I made it :

What all you will need ( for two people) :

Spring Onions : 1 -2 chopped
Onion: 1/2 sliced thin
Methi Seeds: 1/4 tsp
Red Chillies: 2 broken
Oil: to fry
Sambar powder: 1- 1/2 tsp
Hing: a small pinch
Besan: 3/4 - 1 tablespoon.

How to make it :

Heat oil in a pan, add the methi and red chilli when the oil is hot.
Now add the sliced onions and fry for a few minutes.
Now add the spring onions and saute for 2-3 minutes.
Add the Sambar powder and saute for a minute.
Add the Besan and stir well. fry for a few minutes.
Now, add some water until you get some gravy.
Allow it to boil for 2 minutes. Add salt to taste.

This can be had with Roti's also or as a sandwich spread as well :)

Soya Nuggets in Tomato Gravy

2010-02-20T23:57:00.000-08:00

I've always had a fascination for soya nuggets and remember fishing them from the rice in Soya biryani or in any gravythey were in ... While I was staying over at a friends place until we got a place of our own in Hyd, I remember making this one evening for my friends kid, as an accompaniment with roti's..... and he polished the entire bowl :)

Here is what you will need :

Soya chunks : 1 small bowl
Tomato : 4 medium
Cumin powder : 1 Tsp
Green chillies : 2
Ginger garlic paste : ½ Tsp
Corn flour : 1 Tbsp heaped
Salt : To taste
Turmeric powder : A pinch
Coriander powder : 1 tsp
Garam masala : 1-1/2 Tsp
Kasoori methi : 2 Tsp
Oil : 1-2 Tsp
Mustard seeds : ½ Tsp
Curry leaves : 8-10

How I made it :

Soak Soya chunks for about 20 minutes in warm salted water.
Squeeze extra water and keep aside.
Make puree of tomatoes and green chillies. Keep aside.
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Add ginger-garlic paste and fry till it gets light brown.
Add tomato puree, mix all spices and fry on low flame.
Dissolve corn flour in some cold water and add into gravy. Adjust the thickness with water.
Add soya chunks and cover the lid.
Cook for about 5-7 minutes on low flame.
Garnish with coriander leaves.

Serve with chapatti or rice and ghee :)

Rasam

2010-02-20T09:45:00.000-08:00

What do you do when the man has a bad cough and buys tabs but does not take them regularly - make Good Old Rasam :) I don't have a mixie at home right now so had to make it minus all the grinding of Jeera and Pepercorns that I would prefer..This came out just as good and we ended up drinking it instead of consuming it with rice . This is how I made it :

What all you will need :

Tomatoes: 2
Tamarind: Size of an amla soaked in about 2 cups of water
Rasam powder: 3 heaped teaspoons
Water: 2-3 cups
Hing: a pinch
Turmeric: a pinch
Mustard, Jeera: 1 tsp
Ghee: 2 teaspoons
Curry Leaves: 4-5
Corriander Leaves: to taste.
Jaggery: 1/4 tsp.

This is how I made it :

Take the bowl, which has the tamarind soaking it in and sqeeze the tamarind well.
Throw in a tomato, squeeze it into the water.
In a saucepan, heat the ghee and fry the mustard, jeera and curry leaves.
Pour the tamarind water.
While waiting to boil, add the rasam powder, chopped tomato. salt, turmeric and hing.
Let it boil for 10-15 minutes until the raw smell of tamarind vanishes.
Now taste the rasam, add Jaggery to adjust the taste.
Finish with corriander leaves!

Mix it with rice as an accompaniment or drink it straight from a cup :)

Mooli Paratha's ( Radish )

2010-02-18T19:48:00.001-08:00

I remember my mum making this for me when I was in school and it used to be YUMMY !! Today, Mooli Parathas it is :) There is no extra work to be done except for grating the radish of course :D

What all you will need :

Radish - 2 nos ( you an use either red/white.. )
Atta - 2 cups
Salt to taste
Green chilli - cut into small roundels ( optional for those who like it spicy)
Water to knead the dough
Oil - 2 tbsps to mix with Atta

What you need to do :

Grate the radish and add it directly into the atta to be kneaded.
Knead the dough with salt to taste and some oil and water and chillies if adding any.
Please keep in mind that the radish will give out water and so the paratha's need to be rolled out and cooked immediately.
Eat them hot with bullseye/ curd with chilli powder/ pickle.

Hope you like it !

Gobi Paratha's

2010-02-18T07:13:00.000-08:00

Hmm... so I am going through dental procedures for the last one month and can only eat liquid diet... But ain't that kinda unfair that he needs to eat it too .? So i've been making different things for him that don't involve too much time :) and tonight I made Gobi parathas...Let me tell you how I made it .

What you need to do half an hour earlier :

Keep aside:

Cauliflower - 1 medium sized
Jeera - 1/2 tsp
Haldi - 1/4 tsp
Chilli powder - 3/4 tsp ( adjust according to taste)
Garam masala powder - 1 tsp
Salt to taste

Also knead the atta and keep it covered with a wet cloth. The longer it stands, the better the roti's come out :)

What you do with it :

Take the cauliflower and grate it all up.
Take a kadai and heat about 2 tablespoons of oil in it and throw in some cumin. When it is starts spluttering, add the grated gobi, haldi, chilli powder, garam masala and salt to taste - all together.
Saute all this for about three to four minutes until the water given out by the gobi has all evaporated.
Take off the gas and allow to cool till room temperature.

Just half an hour before you want to eat dinner :

Roll out the Chapathi like you normally do, just a little smaller.
Put in about 2 tablespoons of the gobi masala in the middle of the chapathi.
Fold the chapathi in from all four sides like a square.
Dust this in some atta and roll out into paratha's taking care not to let the filling spill outside.
Cook on a tava as you normally make paratha's.

Enjoy with Pudina chutney /curd with chilli powder/ pickle :)

P.s: You can apply a little ghee on the paratha just before serving ;)

Dal Makhni

2010-02-16T23:20:00.000-08:00

There is place in Hyderabad called " Angeethi " (Near city Centre) where you get the yummiest Dal Makhni .. I shifted residence and don't get to go there much.. The next best option --- i tried making it at home and it came out well :)

Here's how I made it..
What you need to do the previous night before going to bed :

Urad Dal: 1/2 cup [The whole ones with black skin]
Red Kidney Beans/Rajma: 1/2 cup

Soak the two overnight.

When you are ready to start cooking the next day :

Pressure Cook with salt, 2 crushed garlic pods, half a sliced onion, 1 teaspoon of grated ginger, a tiny pinch of turmeric and a teaspoon of red chilli powder.
This takes about 20-30 minutes to cook.
The dals must be soft and mashed.

Then ...

Heat a pan with some oil and 2 tablespoons of butter ( is essential for the yumminess ! ), throw in some cumin seeds.
Add 4 pods of garlic and 1 inch piece of ginger, chopped. Fry for a minute.
Now add one medium onion- chopped.
Cook until onions are browned.
Add a teaspoon of ground garam masala and red chilli powder.
Add 2 chopped tomatoes.
Cook until the oil leaves the side.
Add this to the dal mix and stir well.
Add 2 tablespoons of cream and mix.
Leave this on a low flame for about 20 minutes.

Let it simmer away and you have some yummy dal!

When you serve, add a teaspoon of butter and a drop of cream. It is awesome with Naan's , phulka's or even, all by itself :)

Double Beans Subji / Porial

2010-02-16T06:09:00.000-08:00

This has been one of my favorite dishes while growing up. However, I have not seen much of this in Hyderabad.. The other day I happened to chance upon a packet of these delicious beans and away they came home with me :) Here is how I made this yummy curry ..

Things I Needed : Ingredients:

Double beans 1/2 cup
Onion 1 no.
Turmeric 1/8 tsp
Curry leaves 1 sprig
Salt As needed
Coconut oil 1 tsp (optional)

To Grind:

Coriander seeds 1/2 tblsp
Coconut 2 tblsp
Red chillies 3-4 nos.
Garlic 1 flake
Black pepper whole 1/2 tsp
Jeera 1/2 tsp

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp

How I Made It :

Soak the double beans overnight and pressure cook the next day,for 3-4 whistles.
Cut onion length wise and keep aside.
Grind the ingredients under the "To Grind" table,to a powder.
Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
Then add the cooked beans,salt and turmeric and fry in medium flame for 2 minutes.
Add the ground masala powder and add enough water to the beans to make a gravy.
Mix well and cook in low flame,till the water completely evaporates.Keep turning in between to avoid burning.
Fry till the masala turns golden brown.
If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice.

Hope You Like It !! :)

Chilli Paneer

2010-02-13T11:23:00.001-08:00

It all started out with the usual conversation - "Luv, what do you want for dinner.?" and the usual response - "Anything"! And then "Anything" becomes Noodles and "Chilly Paneer" :) for the two of us :)

I thought it would be a change from the usual - Dal chaval or Roti Subjii and turned out quite well, if I may say so myself ( I am modest, na .? :D)

I did make a few changes here and there as I did not have the required ingredients and was too lazy to go out and buy them at 8:00 in the evening .. So here goes -

Ingredients required :

A slab of Paneer ( readily available in the Super market) cubed - 200 gms should do fine
One medium Onion - Sliced
One medium capsicum - Either cut them into long slices or into squares
4-5 garlic pods - crushed
3-5 Green chillies - julienned (for the look)
Vegetable soup powder - 2 tablespoons - Mixed in half a cup of water (instead of veg stock)
Corn flour - 3 tablespoons
Soya Sauce - 2 tablespoons
Green Chilli Sauce - 1 tablespoon
Pepper - 1/2 tsp
Oil - to shallow fry the paneer
Salt to taste
Spring onions - 1 tbsp to garnish/ 1 tbsp fry
1/4 tsp Ajino motto ( i didn have any, so didn use any but came out well all the same)

How I Made It :

1. After I cut the paneer , I dusted it in the cornflour and then shallow fried them till they were golden brown on all sides and put it aside on a tissue for the excess oil to drain.
2. In a pan, I heated about 2 tablespoons of oil and when warm , dumped the crushed garlic with a tablespoon of spring onions and waited for the garlic to brown a bit and then, in went the onions, capsicum and green chillies that were sauted for about a couple of minutes.
3. When the onions started turning a shade of pink, I added the fried paneer pieces, the vegetable soup powder mixed in water, soya sauce, chilli sauce, pepper powder, salt to taste and mixed it well.
4. In the meantime, I mixed the remaining cornflour with about one third cup of water and then when the mixture in the pan started boiling, I stirred in the blended cornflour and cooked it on high heat, stirring and tossing until the sauce thickened to coat the paneer and the vegetables.
5.Serve immediately., garnished with remaining spring onions.

P.s: Don't forget to thank me for the compliments you receive ;)

SINDHI KHADI

2008-09-21T02:49:00.000-07:00

This tangy curry is traditionally made by the Sindhi community from Northern India. Serve it with a long-grained, fragrant rice like Basmati. Since it's full of vegetables and made with tomatoes and gram flour, it's also nutritious.

Ingredients:

1 cup Toor/ Tuvar Daal (split yellow pigeon peas)
8-10 large tomatoes sliced thick
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 green chillies slit lengthwise
1/4 tsp asafetida powder
3 tbsps bengal gram flour (besan)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder
1 cup baby okra (whole or with tops and tails trimmed)
1 cup beans cut into 2" pieces
1 cup carrot cut into thick slices
Salt to taste

Preparation:

Soak the Toor/ Tuvar Daal in hot water for 1 hour.
Boil the Daal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
Whisk the Daal and add hot water (if necessary) till you get a smooth, soup-like consistency.
Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
Now add the red chilli powder and turmeric powder and turn off the flame.
Add this mix to the Daal. Season with salt to taste.
Add the vegetables and cook till done.
Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadums (papad).

TOMATO KADHI

2008-09-21T02:45:00.000-07:00

Tangy, tasty and so simple to make, Tomato Kadhi goes really well with plain boiled rice. It's also full of veggies, so it's good for you too.

Ingredients:

15 large tomatoes
3 tbsps vegetable/ canola/ sunflower cooking oil
2 green chillies slit lengthwise
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
10 curry leaves
1 tsp red chilli powder
Salt to taste
3 cups mixed vegetables - cauliflower, carrot, green beans, baby okra
Fresh chopped coriander leaves to garnish

Preparation:

Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
While the tomato purée is boiling, heat the oil in a small pan on a medium flame. Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
Garnish with chopped coriander leaves and serve with hot plain boiled rice.

Quick Carrot Rice

2008-09-21T02:40:00.000-07:00

Preparation Time : 15 min
Cooking Time : 10 min
Serves / Makes : 3

Ingredients

boiled rice-4 to 6 cups
chopped onions-1 cup
carrots-3 to 4
dhania-2tsp
coconut-1tsp
red chillies-4
cloves,posto,brinji leaves-as required
oil-for frying
salt,chilly powder,garam masala-to taste

Method

*Boil carrots for few mins and then scrub it.
*Grind red chillies,coconut and dhania in mixie.
*Heat oil and fry the spices.
* Add finely chopped onions,the ground powder,and scrubbed carrots.mix well and fry for few mins.
*Add salt,chilly powder and garam masala and again fry for a min.
*Now add the boiled rice and mix well.
*Serve hot

User Comments & Tips

u can also add roasted cashews and chopped corianders for garnishing

COCONUT RICE

2008-09-21T02:33:00.000-07:00

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

* Boil rice and keep aside.
* Fry coconut evenly to a golden colour on a slow fire.
* Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
* Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
* Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
* Serve hot garnished with coriander leaves.

TOMATO RICE (THAKALI SADHAM)

2008-09-21T02:25:00.000-07:00

INGREDIENTS:

2 Cups Long Grained/Basmathi Rice
4 medium sized Tomatoes
1 Big Onion sliced
2 Garlic Cloves
1/2 tsp Paprika
1/2 tsp Garam Masala
2 tsp MTR Pulav Masala
1 Tbsp Butter
Salt as per tastes
Coriander Leaves for garnishing

METHOD:

Wash and cook rice adding enough salt and let it cool completely.
Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent.
Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy.
Mix the above with rice and garnish with coriander leaves.
Serve hot with chilled raitha and enjoy!!!

LEMON RICE

2008-09-21T02:22:00.000-07:00

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.

Ingredients:

2 cups cooked Basmati rice (or leftover rice)
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp coriander seeds
1 tsp mustard seeds
3-4 curry leaves
2 green chillies slit lengthwise
1" piece of ginger grated
1/2 cup peanuts (roasted and unsalted)
1 tsp turmeric powder
Juice of 2 lemons
Salt to taste

Preparation:

Gently roast and then coarsely powder the coriander seeds. Keep aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
Serve with a Raita and Poppadums.

2008-06-25T04:04:00.000-07:00

This is something I tried over the weekend and actually came out quite well..

AMBAT BATATA (Tangy Potato Curry)

(serves 2)
2 medium size potatoes
3/4 cup grated coconut
1 tsp cumin seeds
1 + 1/2 tsps fenugreek seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1 tsp turmeric
1 tsp red chilli powder
1-2 tsp tamarind paste (or a marble size ball of tamarind soaked in water)
salt & jaggery to taste
oil

Peel potatoes, wash and quarter them (make wedges). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.

Heat oil in a pan. Add mustard seeds, remaining fenugreek seeds and asafoetida. Once the seeds begin to pop add the cut potatoes. Stir once. Add turmeric, red chilli powder, tamarind water and jaggery. Add just enough water to cook the potatoes and cover the pan.

When potatoes are done add the coconut paste. Mix well. Adjust seasoning. Bring to a boil on low heat. Serve hot with rotis.

Something new...

2008-06-20T02:54:00.000-07:00

ive decided to start bloggin between my recipes... I like tags and came across this one when blog hoppin.. so will start off with this :)

I'm: lost in my head and worried abt how my life is gonna take a turn
I think: I am happy just the way i am.. on my own.
I know: that at the end of the day it is each one for ourselves, whether we want to accept it or not..
I want: to get married soon and have a football team of kids
I have: to work on my self esteem
I wish: i had not done a lot of things in life...
I hate: my father
I miss: my cat smokey
I fear: being alone when i am old
I feel: love when i see a pup or kitten
I hear: 'pehli nazar' in my head most of the time..
I smell: smokeys warm and comforting fur when i em upset
I crave: for my mums cooking
I search: for inner peace
I wonder: if id ever have kids
I regret: having fallen in love when in college
I love: knowing not if i em loved the same way if not more
I ache: when i cant do a thing for my mum
I care: two hoots for men who have no values in life
I am not: a snob though i can give u that impression wilfully
I believe: in tomorrow
I dance: no more..
I sing: no more
I cry: but lately have realised its not worth cryin
I don't always: get pisd for unwanted reasons
I fight: whn i know i am being taken for granted
I write: my mind
I win: always cos i always speak the truth
I lose: to my emotions
I never: want to be where my mum is nw
I always: wonder why people think i am weird
I confuse: myself when it comes to love
I listen: no longer to my inner voice
I can usually be found: smoking
I am scared: of not being able to move on in life
I need: to know how to be happy without depending on anyone
I am happy about: the fact that i em independant.

Bell Pepper Rice

2008-01-29T00:17:00.000-08:00

Ingredients:

Sona Masoori rice 1 cup
Bell Pepper 1 ( chopped to squares)
Dry coconut powder 1 1/2 tbsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
For tempering:
Mustard seeds
Urad dal
Channa dal
Dry red chilli 1
Curry leaves
Cashews 1 tbsp
Roasted peanuts 1 tbsp
For masala:
Dry red chilli 2
Cinnamon 1/2′’
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Urad dal 1 1/2tsp
Channa dal 1 1/2 tsp
( roast the above with 1 tsp ghee and grind to a powder)

Method:

Cook rice and let it cool.In a pan heat oil and add the tempering ingredients, then add the bell pepper and saute till its cooked and then add the turmetic powder and dry coconut powder and saute for 2 -3 minutes. Now add the rice and masala powder to the bell pepper and sauted till everything is mixed well.

Lentil Dumpling Curry

2008-01-29T00:15:00.000-08:00

Ingredients:

For curry -
Tamarind marble size
Onion small sized sliced 1
Tomato chopped 1
Turmeric 1/4 tsp
Sambar Powder 1 tsp
For tempering-
Mustard seeds 1/4 tsp
Curry leaves few
Garlic sliced 3
Fenugreek seeds 1/4 tsp
Asafoetida a pinch
For dumplings -
Toor dal 1/2 cup
Coconut shredded 4 tsp
Garlic 1
Fennel seeds 1/4 tsp
Dried red chilli 1 -2
Turmeric powder a pinch
Curry leaves 5
Asafoetida 3 pinches
Salt to taste

Method:

For dumpling
Soak toor dal in hot water for 20 minutes.Now Grind all the dumpling ingredients and toor dal coarsely in a blender. Take 3-4 tsps of the paste and keep aside for curry. Make rounds and steam them in a idli cooker for about 8 - 15 mintues.

For curry
In a sauce pan heat oil and all the tempering ingredients and saute until garlic turns golden brown, then add onions and saute till brown. Add tomato and saute till it turns soft.Pour the tamarind pulp, water , sambar powder, turmeric powder, salt and the dumpling paste and bring it to a boil. It should take about 10 to 15 minutes. Then add the dumplings to the curry and let it cook for about 8 - 10 minutes. Dont stir much coz the dumplings might break. Serve hot with rice.

Tips

1.You can add more quantity to the dumpling ingredients and after u grind them to a paste make patties of desired shape and deep fry in oil.

2.To the ground paste you add finely chopped onions for both curry and lentil fries.

3. Add more of the ground paste to the curry for a thicker consistency.

Pitlai Powder

2008-01-29T00:14:00.001-08:00

Ingredients:
Coriander seeds 3 tbsps
Chana dal 1 tbsp
Red chillies 2 - 3
Asafoetida 4-5 pinch’s
Grated coconut ( fresh) 2 tbsps
Oil 1/2 tsp

Method:

In a pan heat oil and add asafoetida and after few seconds add red chilli, coriander seeds, chana dal and saute till light brown and then finally add grated coconut and roast till golden brown and grind them coarsely in a food processor .

Tips: This spice powder is used in lot of curries .You can make the podi in large quantity and store them in a air tight container and refrigerate.

Naan

2008-01-29T00:13:00.001-08:00

Ingredients:

All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/Nigella seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup

water

Method:

Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few nigella seeds. Serve hot with any side dish of your choice

Bittergourd curry

2008-01-29T00:11:00.001-08:00

Ingredients:
Bittergourd medium sized 2
Toor dal 1/2 cup
Tamarind marble sized
Pitlai powder 1 1/2 tsps
Turmeric powder 1/4 tsp
Salt to taste
For tempering:
Oil 1/2 tsp
Mustard seeds 1/4tsp
curry leaves few

Method:

Cook toor dal until soft. Soak tamarind in water and extract pulp. Chop bittergourd into semicircular pieces.In a saucepan heat oil, pop mustard seeds and then add curry leaves, bittergourd, turmeric powder and salt. Saute and let it cook for about 5 minutes. Then add tamarind extract and againg let it cook for a couple of muntes. finall add the pitlai powder and cooked dal, cover the pan and let it cook for few minutes. serve hot with rice or rotis.

Healthy yogurt drink - Buttermilk ;)

2008-01-29T00:09:00.000-08:00

Ingredients:

Yogurt 1/2 cup

Green chillies chopped finely 1/4 tsp

Ginger crushed 1/4 - 1/2 tsp

Cilantro chopped finely 1/2 tsp

Water 2 cups

Salt to taste

Method :

In a blender, blend all the ingredients for about a minute.

Strain and serve cool after lunch or dinner.

Tips:

Add roasted cumin seeds and curry leaves.You can reduce or add more amount of chilli according to ur taste

Creamy broccoli soup

2008-01-29T00:08:00.000-08:00

Ingredients:
Brocolli 1 small bunch chopped into 2″ pieces
Carrot 1 peeled and chopped roughly
Celery stalk 1/2 chopped roughly
Vegetable broth 2 cups
Uncooked rice 1 1/2 tbsp
Milk 1 cup
Grated parmesan cheese 1 tbsp
Olive Oil 1 tbsp
Water 1 -2 cups
Cilantro finely chopped 2 tsps
Salt to taste.

Method:

In a saucepan add oil and stir carrots and celery stalks for about 2 -3 minutes.Then add broth and water, meanwhile powder (coarse)the uncooked rice in a food processor. Stir in brocolli and rice to the saucepan, reduce heat to medium-low stirring frequently so that the rice doesnt stick to the pan.Once the vegetables are tender , puree them in a blender coarsley. Return to the saucepan and add milk and cheese to the soup and cook until heated through.Water can be added to your desired consistency. Add salt and cilantro. You can add ground black pepper to ur taste. Serve hot.

Banana stem in yogurt curry

2008-01-29T00:07:00.000-08:00

Ingredients:

Banana stem 10′’ long

Yogurt 1 cup

Mustard seeds 1/4tsp

Curry leaves few

Coconut oil 1tsp

Salt to taste

For the paste:

Grated coconut 1 1/2 cups

Rice 2 tsbps

Green chillies 2 -3

Method:

Soak rice in hot water for about 15 minutes. Blend the coconut with rice and green chillies to a smooth paste. Peel off the outer skin of the stem. Slice into thin round slices, discard the fibre, then chop the slices to half inch pices and soak them in diluted buttermilk( this is to retain its color). Wash the vegetable until the water is clear. Now heat 2 cups of water in a saucepan, add salt and steam the banana stem until soft, drain water and keep aside. Heat coconut oil in a saucepan, pop mustard seeds, add curry leaves , the cooked vegetable and stir in gently. Add the beaten yogurt, salt and the ground paste.Simmer and stir occasionaly until the curry thickens a little. Serve hot with rice.

Kakarakaaya Ullikaram Kura

2008-01-28T23:57:00.000-08:00

Ingredients:

Karela - medium size 4
Onions - medium size 5
Dry red chillies - 10 or 12
Corriander seeds - 3 tsp
Jeera(cumin seeds) - 1 tsp
Garlic cloves - 4
Turmeric powder - 1/4 tsp
Salt
Oil

Seasoning :

Curry leaves
Mustard seeds
Cumin seeds

Method:

Wash and peel the bitter gourd and cut each into two halves.
Carefully remove the seeds from inside the bittergourd using back portion of the spoon so that it is hollow inside.
Deep fry the karela s until they are golden brown.
Roast red chillies, cumin seeds and coriander seeds and grind them.
Take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
Now grind coarsely fried onions and garlic in a blender.
Mix everything: onions, roasted powder, salt and turmeric powder.
Take this mixture and stuff little bit in the karelas and leave the rest for gravy.
Take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masala for some time.
Add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
Turn the karelas once every 5 minutes.
Can have this Kakara kaaya ullikaram kura with rice or chapatis. :)

Sambar Baked Potatoes

2008-01-28T23:52:00.000-08:00

Ingredients
4 medium potatoes (with jacket), washed thoroughly and cut into chunks
1/2 tbsp sambar/vegetable curry powder
1/2 tsp heapful tumeric powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp amchur (mango powder)
1 tsp sweet paprika or chilli powder for spiciness
pinch of salt
2-3 tbsp olive oil coriander leaves, chopped

Method
1. Parboiled potato pieces until half cooked, drained and shake them a bit to make them fluff
2. Mix all the other ingredients except coriander leaves to the potatoes and mix them until well incorporated
3. Line a baking pan with aluminium and arrange the potatoes onto the pan
4. Bake the potatoes in a preheated oven of about 200C for 30mins
5. Once crispy, add chopped coriander and mix well
6. Serve hot with rice or flat bread

Note :

A variation can be that after step 2, heat a little oil in a heavy bottomed kadai and keep frying until crisp and fully cooked :)

Vazhakai cutlet

2008-01-28T23:49:00.000-08:00

Ingredients :

2 Raw Bananas
1/2 Carrot Grated
1/3 Cup Green Peas
1/2 Cup Small Red Onion
1 tsp Chilli Powder
1 tsp Garam masala
Salt as per taste
Little Kothamali (green coriander)

Method :

Boil the banana's in a cooker and peel the skin .Smash the banana and add the onion,grated carrot , peas and all the masala's together .Add Salt and kothamali and mix it together and make small cutlets out of them .Then place them in the tava and allow it to cook .Turn both the sides until they reach dark brown color by adding few dops of oil .Serve it hot with pudhina chutney.

Kuli Paniyaram with FriedGram Chutney

2008-01-28T23:46:00.000-08:00

For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

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 spoon
of batter in each hole.

5) Cook them on both the sides.

FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-

1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Make the tadaka and add it to the chutney.

Baked Potato with Eggplant

2008-01-28T23:42:00.000-08:00

Method

Pre-heat the oven to 400°F.

Cut the potatoes and egg plants length wise with a knife or by using a Mandolins Slicer. Arrange the potatoes alone evenly in a microwave safe dish and cook for one minute.

Take an oven safe dish and brush the pan with olive oil, place the potatoes and egg plants and bake for 10 minutes. Once done, take it out and allow them to cool for few minutes. Mix the cut veggies with 1 tbsp olive oil, red chili powder, garlic powder, salt, and ¼ tsp turmeric. You can add spices according to your taste.

Preheat the broiler, Place the veggies about 4 inches from the broiler and cook until golden brown, this should take less than 5 to 10 minutes. Watch carefully, as it may take only couple minutes to cook. I remove the pan in between to turn the veggies over for more crispness on all sides.

Serve with rice or chapattis :)

Notes:
Potatoes need more time to bake, so I cooked in microwave for 1 minute and baked them, if you are baking only pototoes you can avoid the microwave step and bake for 15 minutes.

Chilli Paratha: Baked and Broiled

2008-01-28T23:39:00.001-08:00

Method for making Parathas

Mix 1 cup of all purpose flour, 1 tsp salt, required amount of water to form a thick batter. Leave it for 10- 15 minutes.
Heat a flat pan, pour a ladle full of batter on the pan and spread it evenly like a circle. Spray or apply oil at the edges of the batter. Heat for about a minute and flip to the other side and cook for another minute. Keep aside and allow them to cool.
Cut them into square pieces, I used scissors to cut them into small pieces. Take an oven safe flat pan and put the aluminum foil. Arrange the pieces evenly.

Bake at 300 F for 10-12 minutes and broil at high for 3-4 minutes. While broiling keep an eye on the pieces, once it turns little crisper take it out and keep aside.

Method for making Chilli Parathas

Heat non-stick pan with oil, add 1 onion cut into small pieces, few curry leaves, 1 tsp of ginger, 1 tsp of garlic, 2 green chilies finely chopped, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp garam masala and sauté them for a minute.
Now add 1 green bell pepper finely chopped or chopped length wise. Sauté them for another one minutes until it turns soft.
Add 1 big tomato grinded into a paste with ½ tsp soya sauce into the mixture and cook for another one minute.
Add the baked and broiled pieces into the mixture and saute them until all the spice covered with pieces.
Serve them hot with raita. I made raita very bland since the chili parathas were spicy. Just added onion, cilantro leaves, yogurt, salt, and mixed them together.

Khandvi

2008-01-28T23:32:00.001-08:00

Ingredients:

Besan: 1 cup
Buttermilk: 3 cups
Ginger-chilli paste: 1 tsp
Turmeric Powder: 1/2 tsp
Corriander leaves (finely chopped): 1 tbsp
Grated coconut: 2 tbsps
Salt according to taste

For tempering:

Mustard seeds: 1 tsp
Oil: 3 tsp
Green chillies: 2 nos
Asafoetida: a pinch
Curry leaves: a few

Method:

1. Mix besan, buttermilk and salt in a bowl and Micro Med for 4 mins.
2. Add turmeric powder, ginger - chilli paste and Micro High for 5 mins.
3. Remove from the microwave and spread immediately on a greased surface in a thin layer ( i used the back of a big plate, greased it and spread the besan mixture on it).
4. When set cut into strips and roll. Arrange the rolls in a serving dish.
5. Place all the ingredients for tempering in a bowl, Micro High for 1.5 mins and pour over the khandvi.
6. Garnish with chopped corriander and grated coconut…

Puttu & Kadala Curry

2008-01-28T23:28:00.000-08:00

Ingredients:

Rice flour - 2 cups
Grated coconut - 1 cup
Water - 1/2 cup
Salt to taste

Method:-

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot with Kadala Curry as below.

Ingredients:

Kadala (Gram Dal) - 2 cups
Mustard - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chilli Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
salt to taste
optional ( small pieces of coconut, coconut milk and garam masala powder(1/2 tsp))

Method:

Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala to it. For extra taste add half cup of coconut milk and masala powder.

Muttai Masaala Kuzhambu:(Country Style)

2008-01-22T02:55:00.000-08:00

Ingredients:

Eggs 8-10(country chicken eggs)
Small onions 1 cup or use red onions instead
Green chilies 3 slitted
Country tomatoes small 3
Garlic 6 cloves crushed
Ginger 5" made into paste
Tamarind 1/2 spoon
Curry leaves few
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Cinnamon stick 2
Cloves 2
Fennel seeds 1 spoon
Coconut piece 4" size made into paste
Whole Peppercorns 3-4
Sesame oil 1 cup.

Method:

In a wide-thick bottomed vessel, heat oil. Add cinnamon, cloves, fennel seeds and green chilies to it. Fry them for few minutes.

Followed by add, onion and fry them till golden color. Now add ginger and garlic to it. Fry them till it loses its raw odour.

Then add tomatoes and fry them till it looses its water content.

Now add salt, turmeric and chili powder and followed by tamarinf paste to it. Add enough water and cook them well covered.

Once it comes to thick gravy stage add coconut paste to it. Let it boil reall well.

Now hold each egg on top of this gravy, break them and drop them in this gravy. Do it one after other. Do not break all the eggs at the same place of the gravy. Its better to use a wide-mouthed vessel for this gravy so that you could have enough room for all your eggs.

Well....do not use any spatula after breaking in the eggs. Maybe you could cover and cook them over medium heat. It may take just 5-7 minutes or so.

Let it stand for 1-2 hours after this. So that all the spicy juice-the gravy will be well incorporated in your eggs. It will be yummy when served along with steam cooked rice. (hint.. Basmathi ;) )

Maybe you could garnish with crisply fried curry leaves.

Vatha Kozhambu

2008-01-22T02:49:00.000-08:00

What you will need :

Small onions -12
Sundaikkai vatthal-2 tsp
Halved urad dhal-1/2 cup
Gingely oil -1/4 cup
Curry leaves
Salt to tsaste
Peppercorn-1tsp
Sambar powder - 2 tsp
Tamarind-1 small lemon size

For Seasoning:

Mustard seeds
Halved urad dhal-1tsp
Curry leaves

How to make it :

First soak the tamarind in luke warm water.
Add oil in a tava and when the oil is hot add mustard seeds,urad dhal and little curry leaves.
When mustard splutters then add onions,sudaikkai vatthal and fry it till golden brown..
Add sambar powder and roast it a bit . Add the tamarind water alone and salt allow it to boil for 7 min. When it is thick add curry leaves.
Powder urad dhal(2-tsp)and peppercorns and add it to the boiling mixture.

For Seasoning..

1.Heat coconut oil in a tava
2.Add mustard seeds and urad dhal(1tsp)and little curry leaves..
3.When it splutters,pour it in the kozhambu.

P.s: When the mixture is not thick,make a paste with rice flour and add it to the boiling mixture.
Sundakkai vathal can be brought in South Indian grocery shops.

Ribbon pakoda

2008-01-22T02:34:00.000-08:00

I remember the days my grandmum would patiently make different knick-knacks for us and fill those huge steel dabbas that would last us for about three months :) Here is one of those much loved snacks ...

Ingredients :

Rice Flour - 2 Cups
Channa Dhal flour - 1.5 cups
Dalia(pottu Kadalai) powdered - 1/2 cup
Garlic pods - 4
Whole red chillies - 6 to 7
Hing - A pinch
Salt - to taste
Butter - 1 Tbsp
Oil for deep frying

Method:

Mix all the flours together with salt and hing
Add the butter
Grind the garlic and red chilly finely with water to make a paste (strain it , so that you don't have the seeds in the way)
Add the strained water to the flour and bring them altogether as much as water is needed to make a dough (same consistency as chapathi dough)
Now using the tubular press, you can start frying them in hot oil.
Once they are fried, let the pakodas rest on a paper towel and then store in air tight container.

MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry) - A variation.

2008-01-22T02:31:00.001-08:00

Ingredients:

For curry -
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste
For masala -
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder
For seasoning -
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Method :

Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.

Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti. (This curry can also be made with black eyed peas/ chawli).

Sprouted Moong Dhal Gravy

2008-01-22T02:28:00.000-08:00

Ingredients:

Moong Dhal - 3 Cups (sprouted)
Tomato - 2
Onion - 1/2
Red Chillies - 2
Tamarind paste - 1 tsp
Cumin - 1 tsp
Mustard seeds and urad dhal for tadka - 1 tsp
Coconut milk - 2 tbsps
Rasam or sambhar powder - 1 tsp
Potato - 1/2 diced into cubes

Method:

Fry the onion,red chillies and tomato in a tsp of oil and let it brown.
Grind the tomato, red chillies, tomatoes along with the tamarind paste and coconut milk.
In a pan with a tsp of oil, do the tadka , added the cooked moong dhal ,potatoes and the ground mixture along with the sambhar powder and let it simmer.
Add salt to taste and coriander leaves for garnish. Serve with piping hot basmati rice.

Potatoes on fire or is it your tongue :)

2008-01-22T02:25:00.000-08:00

Warning: This is not a dish for someone who likes their food bland. Roll up your sleeves and try this fiery potatoes. It is a wonderful accompaniment to rotis.

Ingredients

Small fresh potatoes - 12 - 15 nos
Dried red chilly - 7 - 10 nos
Cumin Seeds - 1.5 tsp
Garlic - 4 cloves
Oil - 6 tbsp
Tomato Paste - 2 tbsp
Tamarind paste - 1 tsp
Curry leaves - 5 to 6
Sugar -1 tsp
Hing - a pinch
Salt to taste
Cilantro for garnish

Method:

Boil potatoes until tender and drain.
Soak the chillies in water for 5 minutes. Drain and grind with cumin and garlic to a coarse paste.
Heat the oil in a pan. Fry all ingredients, except the potatoes until the oil seperates.
Add potatoes and cook for another 7- 10 minutes in reduced heat and covered.
Garnish with cilantro.

Coconut Bun

2008-01-22T02:22:00.000-08:00

Ingredients:

Bun
2 cups plain flour
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg

Coconut Filling

1 cup grated coconut
1/3 grated palm sugar (or more as per desired)
1/2 cup water
1 tbsp plain flour

Egg Wash

1 egg yolk
1 tbsp water

Method :

Whisk together the flour, yeast, sugar and salt. Set aside.

Heat milk and butter until the butter melts and the mixture is about 50° C warm. Pour into the flour mixture. Also add the egg into the flour. Knead the dough until smooth and shiny. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Meanwhile, heat the water and palm sugar until the sugar dissolves. Add the grated coconut and flour. Stir constantly until the mixture becomes soft paste. Remove from heat and let the coconut filling cool.

Punch down the dough and knead gently on a lightly floured surface. Divide dough into 12 equal sized balls. Flatten the each ball and fill with the completely cooled coconut filling and seal the bun neatly. Gently rotate the bun repeatedly until it forms a smooth-skinned ball. Place each bun into a greased baking dish. Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.

Beat together the egg yolk and water. Egg wash the buns. Bake in a preheated oven at 190° C for 20 minutes.

Moroccan Soup

2008-01-22T02:19:00.000-08:00

INGREDIENTS

1 onions, chopped
6 cloves garlic, minced
1 tablespoon grated fresh ginger
4 cups water
1 cup Masoor Dhal
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

METHOD:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.

Bring to a boil for a few minutes then simmer for an hour or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Dates Raitha

2008-01-22T02:17:00.000-08:00

Ingredients :

Dates – 10 chopped finely
Raisins – 2 tbsp
Green apple – 1 chopped
Yogurt – 1 cup
Salt & pepper to taste
Ground cumin – 1 tsp

Method:

Combine all the ingredients and serve chilled. This will keep well for about 2 days if stored in the refrigerator. Add fresh grapes for that added crunch.

Rice Sevai

2008-01-21T00:04:00.000-08:00

This is a very simple ,easy and a very quick dish to prepare, makes an excellent choice for potlucks. Vegetables can be added to hearts content.Made this over the weekend for brunch. For today's recipe I used soy beans and corn, this makes an excellent way to add vegetables.

INGREDIENTS:

2 cups of rice sevai ( Usually available as dragon brand in Indian grocery stores)
Hot boiled water to soak rice sevai
1 cup of mixed vegetables ( beans, peas, soy beans, corn)
1 red onion cut finely
1 potato peel and cubed
2 tbsp ginger
1 green chili cut finely
handful of cashew nuts
10 curry leaves
1 tbsp Jeera
1 tbsp urad dal
1 tbsp mustard seeds
1 tbsp haldi
Juice of 1 big lemon

METHOD

1. Boil water and when boiled add this to rice sevai and keep it closed for 2 minutes.make sure rice sevai is completely covered with boiling water
2. In a large pan take a tbsp of oil when hot add jeera,urad, mustard seeds, green chillies, cashew nuts, onion, potato and all frozen vegetables
3. Add haldi and salt and mix well
4. Add a little bit of water to cook potatoes
5. Drain sevai and remove all excess water
6. Add this to the vegetable mixture and toss well
7. Remove from flame and add lemon juice
8. Add coriander and mix well

Serve hot with sambar and coconut chutney. This is very light and does not make you feel stuffed.

Cabbage Mirapakayala Pachadi ( Cabbage & Red Chilies Pickle)

2008-01-21T00:01:00.000-08:00

This pickle can be made in 2 ways one use home red chili pickle (yerra mirapakala karam) or use the store brought priya red chili pickle, let me warn you if you are not a favorite of spicy pickles then this is not for you, on the other hand if you are like me and enjoy the spiciness then this will be one of your favorites for sure. You can make this with cabbage, dondakaya (tindora fresh ones are the best), raw mangoes.This will not stay for long meaning this needs to eaten fresh or else vegetables added get soggy.

INGREDIENTS:

1 cup red chilli pickle

1 cup cabbage cut finely

THADKA

1 tbsp jeera
1 tbsp urad dal
1 tbsp mustard seeds
4-5 Red. chilies
a pinch of hing
2 tbsp oil for tempering

METHOD

1. mix red chili pickle and cabbage keep aside
2. in a small pan add oil when hot add all the ingredients for thadka and when mustard starts to splutter add this to cabbage mixture and mix well.

When eaten with hot rice and ghee the taste explodes in your mouth begging you for more :).

Gumadikaya Pulusu (Pumpkin Stew)

2008-01-20T23:59:00.000-08:00

INGREDIENTS:

½ pumpkin cut into small cubes, with the skin on
1 small onion sliced thinly
1 small tomato cubed
3-4 drum sticks
1 Green chili (adjust accordingly)
Tamarind size of a quarter
Salt
Haldi
3-4 tbsp sugar
2 tbsp Rice flour
For Thadka
1 tbsp Urad dal
1 tbsp Jeera
1 tbsp Mustard seeds
½ tbsp hing
8-10 curry leaves
2-3 red chilies

METHOD:

1. In a pan add 2 cups water, add tamarind ,Pumpkin, onions, tomato, G.chili, salt and haldi
2. Allow it to boil until Pumpkins are fork tender
3. Now add sugar and check for salt once again, adjust accordingly
4. In a separate bowl add few drops of water to rice flour and make into a thin consistency
5. Add the above rice flour mixture to boiling pot with veggies mix well, adding rice flour with start to thicken pulusu
6. Now is a separate pan add oil and all the ingredients for tadhka, when mustard seeds start to splutter add the above to pulusu
7. Mix pulusu well and allow it to boil for another 3-4 minutes
Garnish with coriander and serve hot !

Cabbage Coconut Subji

2008-01-20T23:57:00.001-08:00

INGREDIENTS:

1 cabbage finely cut

1/2 cup fresh coconut or dry coconut

2 green chilies

2 tbsp ginger finely cut

8-10 curry leaves

1 tbsp mustard seeds

1 tbsp urad dal

1 tbsp jeera

METHOD:

1. Place a pan on the stove ,when hot add 1 tbsp oil add urad dal ,mustard,jeera,green chilies , ginger and curry leaves

2. When mustard starts to splutter add cabbage

3. Fry cabbage for 2 minutes and when cabbage turn little brown add coconut

4. Mix well and salt and fry for another 4-5 minutes till cabbage turns translucent

Serve hot with roti's especially Phulka's :)

Red Bell Pepper and Paneer Sabji

2008-01-20T23:54:00.000-08:00

INGREDIENTS :

2 Red bell pepper cubed into small pieces
2 cups paneer ( adjust accordingly)
1 red onion
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1 tbsp red chili paste ( substitute with red chili powder)
1 tbsp garam masala
1/2 tbsp tomato ketchup/tomato sauce
1/2 cup yogurt

METHOD:

1. In a pan heat 1 tbsp of oil, when hot add ginger garlic paste, kasoori methi, haldi
2. Add finely sliced onions and fry till translucent
3. A finely chopped red bell pepper and salt and cook covered
4. Once bell peppers are cooked and soft add paneer, garam masala, tomato ketchup, chili paste, yogurt and mix well
5. Cook for 5 minutes covered and then mix well. Serve hot with roti's/phulka or paratha's :)

Punjabi Kadi

2008-01-20T23:52:00.000-08:00

Ingredients :

2 cups dahi/Yogurt/ curd
2 tbsps besan/ gram flour
1/2 onion cut vertically
3 garlic cloves chopped finely
2 tbsp garlic chopped finely
1 tbsp kasoori methi
2-3 red chilies
8-10 curry leaves
1 tbsp jeera
1/2 tspn methi seeds
haldi
salt according to taste

Method:

1. Heat a tbsp of oil, (traditionally ghee is used) add jeera, methi seeds, ginger, garlic , kasoori methi, haldi, r.chilies and curry leaves
2. Add finely cut onions and saute till these turn translucent
3. In a separate bowl mix yogurt, besan and chili powder with water to make it a consistency of thick lassi
4. Add the above mixture to sauted onions add salt and mix well
5. Allow to boil till about 5 minutes or you see big bubbles

Serve hot with puhlka/roti's very delicious and nutritious too

Aloo Palak Sabji ( Potato Spinach Curry)

2008-01-20T23:49:00.000-08:00

Ingredients:

3 Potatoes peeled and cubed
2 cups spinach ,washed and julienned
1 tbsp Ginger Garlic paste
1 tspn Jeera
1 tspn Haldi
1 tbsp of any type of Masala's (garam masala, all spice masala or any home made masala's)
1 tbsp oil for frying
Salt according to taste

Method:

1. Heat a tbsp of oil in a pan, add Jeera, Ginger Garlic paste and Haldi
2. Then add chopped Spinach ,fry till the rawness is done or spinach seems done partially usually about a minute or 2
3. Add cubed Potatoes, mix well with Spinach add salt and sprinkle a little water
4. when Potatoes are cooked add Masala, Mix well and remove from heat

Serve hot with Roti's, Puhlka or even with Rice

Bhindi bassar patata

2008-01-20T23:42:00.000-08:00

Ingredients :

3 potatoes (chopped into small pcs)
1/4 kg ladies finger (chopped into small pcs)
4 onions (finely chopped)
2 tomato (chopped into small pcs)
1/4 tsp haldi
1 n 1/2 tsp dhania
1 tsp red chily pwd
1 ladle oil
Salt as required.

METHOD:

Fry ladies finger in oil in a kadai. Add 1/4 tsp salt n remove from oil n keep aside. Fry potatoes in same oil with 1/4 tsp salt. Remove n keep aside. Now put onion & 1/4 tsp salt in the same oil & add more oil if required. Mix well. Add the fried ladies finger & potatoes. Add haldi, dhaniya, red chilli pwd and tomatoes. Cover the kadai with lid n cook on sim. Keep stirring every 2-5 minutes. Cook for about 20 minutes till properly done. Serve with chapattis.

SAAG (sai bhaji)

2008-01-20T23:23:00.000-08:00

INGREDIENTS:-

1 ladle oil
1/4 tsp haldi
1/2 tsp chilli pwd
1/2 tsp dhaniya pwd
3 onion (chopped)
4 cloves garlic
1 bunch palak (chopped n washed just before use)
1/2 cup channa dal (soaked for an hour n washed)
4 tomatoes (chopped)
3-4 green chillies (chopped)
3 to 3n1/2 cups water
a few strands coriander leaves
salt to taste

METHOD :

Take oil in a cooker n put the onions in it. Add garlic, n saute it till the onions are a little cooked. Now simmer the gas & add half of the washed palak. Add the channa dal n the remaining palak. Add tomatoes, coriander, green chillies, haldi, salt, dhania n water. Close the cooker n cook till 3-4 whistles. Cook on sim for 10 - 15 mins. Open the cooker after some time. Mash the mixture till most of the dal gets crushed n there r no individual palak leaves visible. Tastes best with plain rice or chapatti & aloo ki subzi.

Rice cakes - Idlis

2008-01-18T02:25:00.000-08:00

INGREDIENTS:

• 3 cups rice
• 1 cup skinless urad daal (black gram)
• Salt to taste
• 2 tbsps vegetable/ canola/ sunflower cooking oil

PREPARATION:

• Wash the rice and lentils separately and soak overnight.
• Grind each separately, into thick pastes (adding a little water at a time) in a blender.
• Mix the pastes together and add salt to taste.
• Keep the batter aside overnight to ferment.
• Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Serve piping hot with Sambar and coconut Chutney

Vazhakkai Poriyal (Green banana Fry)

2008-01-16T23:56:00.000-08:00

Ingredients:
Vazhakkai(green plantain)- 1 (medium size)
onion- 1 (chopped)
garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
curry leaves- few
salt
sambar powder- 1 1/2 tsp
turmeric powder- 1/2 tsp
besan powder- 1 tbsp

Procedure:
Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds. This time I did it different. Keep the cut plaintains in water as it might turn dark when exposed to air. Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each). Then fry onions, garlic and curry leaves. When onion turns transparent add the cut plaintains and turmeric and sambar powder. Fry for 2 mins. Then add reqd salt and 1/4 cup water. Close and cook until 3/4 th done. Then remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want. When it is dry and almost done add besan powder and mix well. Keep it in medium low flame and roast till done. This curry goes well with sambar rice, rasam rice or curd rice.

Elephant Yam fry

2008-01-16T23:54:00.000-08:00

Ingredients:

karunai kizhangu- medium size
garlic- 8 pods
ginger- 1"
red chillies- 4 (as needed)
curry leaves- 10 leaves
corriander leaves- small fistful
saunf - 1 1/2 tsp
salt- as reqd

Procedure:

Dry grind everything except the vegetable. Cook the vegetable with some salt and turmeric until 1/2 done. Heat oil in a kadai and add the cooled vegetable. Then add the spice powder and mix well. Keep it on a medium low flame and fry it until the vegetable gets roasted well. Serve this dish with hot rice and sambar. You can't beat this combo!!!

Gobi 65

2008-01-16T23:52:00.000-08:00

This is a simple side dish that makes any meal special. It goes well with fried rice, veg biryani or any other variety rice. There are many different ways to do this. If you have already been doing this, try it this way for a change. Actually, this is my grandmom's recipe. When she put in the ingredients I did not get a chance to measure it. So I just eye balled it. After that I just followed her instructions.

I do it the same way too, but the difference is in the measure of ingredients. And I also add egg white. But here I have not used egg . It turned out perfectly fine, infact tastier than mine.

Ingredients:
Cauliflower-1 (medium size)
onion- 1
green chillies- 3
garlic- 1
corriander leaves-few

For marinade:
turmeric- 1/4 tsp
chilli powder- 2 tsps
salt-as required
color powder- optional
cornflour- 1 tbsp
maidha- 2 tbsp
curd- 2 tsp
tomato sauce- 2 tsp

Procedure:
Cut cauliflower into bite size florets and put it in hot salted water for 2 to 3 mins. Drain and put all the ingredients under 'marinade'. Mix everything well without adding water. Keep it aside for 5 to 10 minutes. Heat oil and deep-fry the florets.
In a kadai, heat little oil and saute onion, green chillies, garlic and salt. Remove when onions are cooked but still crunchy. Add some pepper and corriander leaves. Keep this aside. After draining the cauliflower florets add it to the onion mixture. Mix well and serve with ketchup.

Sepankizhangu Fry

2008-01-16T23:50:00.000-08:00

It might not be that healthy as it is fried. But, once in a while it is ok to have these. This dish is a great accompanient for sambar rice, rasam rice or curd rice. The preparation work can be done ahead and refrigerated even the previous day. When you are ready to eat, you can just fry 'em up. It is great evening snack too. Try it for yourself. You will like it.

Ingredients:

sepankizhangu- 6
onion- 1 (sliced)
turmeric powder- 1/2 tsp
chilli powder- 1 1/2 tsp
Besan powder- 2 1/2 tbsp
Rice flour- 1/2 tbsp
Rava- 2 tsp
curry leaves- few
salt- as required

Procedure:

Pressure cook sepankizhangu for 1 whistle. Cool and peel off the outer skin. Cut into two or bite size pieces. Add the rest of the ingredients. Blend well. Keep adding water little by little until the besan coats the taro root completely. Check for seasonings and deep fry in hot oil. :)

Kovakkai Kadalai Curry - surpisingly Yummy !!

2008-01-16T23:46:00.000-08:00

Ingredients:

Kovakkai/Tindora- 20 (cut lengthwise) (half steamed)
Kadalaikkai/Boiled peanuts- 1 cup
Onion- 1 (finely chopped)
cashewnut paste- 3 tbsp
elachi-2
cloves- 2
cinnamon- 1" piece
chilli powder- 1 tsp (original recipe called for 2 tsp. But 1 is ok for me)
turmeric- 1/4 tsp
curry leaves- 1 twig (finely chopped)
salt- as required
Garam masala- 1/2 tsp

Procedure:
Heat pan until it's very hot. Then add the spices and saute them .Remember .....NO OIL. The cardamom will plump up a bit due to heat. Now add onions and some salt. Saute until it is light brown in color. You have to keep on sauteing every now and then as it does not have any oil and it might stick to the pan after a while.Now add curry leaves,ginger garlic paste and turmeric. Saute for a min. Then add chilli powder and saute for 2 more mins. Now add 1/2 a cup of water and mix well. Close and cook for 5 mins. After that the gravy will be a little thick. Now add kovakkai , peanuts and salt. Add nother cup of water and boil for 5 more minutes. Finally add garam masala and cashew paste. Mix well and boil to desired consistency.

This gravy goes very good with white rice, dosa and rotis.

Egg Fried Rice

2008-01-16T23:42:00.000-08:00

Ingredients:

Basmathi rice- 2 cups
baby carrots- 8 (can use regular carrot )
beans- 10
capsicum- 1/2
cabbage- 1/4 cup(shredded)
spring onions- 2 stalks
minced garlic- 2 tsp
eggs- 2
soy sauce- as required
sesame oil- 1 tsp

Procedure:

Cook rice with 4 cups of water. Spread on a big plate and cool. All the grains should be seperate. Heat oil and sesame oil together in a wok. when the oil is smoky hot add finely chopped carrots, beans and garlic. cook for 3 mins. Then add capsicum. fry a minute. Move the vegetables to one side of the kadai and add eggs to the wok. Scramble them after adding some salt and pepper. when done mix with vegetables. Do not over cook vegetables . It has to be crisp. Add rice,salt, soy sauce and 1/4 tsp pepper. Toss everything well. You can add crushed red pepper if you want the rice to be spicy.

NOTE: If you want Mushroom fried rice, reduce the amount of vegatables and add cooked,shredded Mushroom. To make schezwan fried rice , add some chilli paste and tomato sauce.

Peas Pulav

2008-01-16T23:36:00.000-08:00

Ingredients:

Basmathi rice- 2 cups
cloves- 3
elachi-3
pattai- 1" piece
bay leaf- 1
rose mokku- 1
sombu / saunf- 1/2 tsp
peas- 1 1/2 cups
onion- 1/2 (sliced)
ginger garlic paste- 1 tsp
green chillies- 2 (chopped)
salt
water- 4 cups

Procedure:

Heat equal parts of oil and ghee. Fry all the spices. Then add onions,ginger garlic paste and green chillies. When the onions gets cooked but does not change color add washed rice and fry for a few minutes. Then add peas, required water and salt. Close cooker and wait until vapour comes out of the cooker nozzle. Put vent on top,keep gas in medium and cook for 8 to 10 mins. Switch off gas. wait till done. open cooker, mix well and add chopped corriander leaves. Finally fry some cashews and add to rice.(I did not do it today , but adding cashews will make your rice look rich and definetly taste good).

Tomato Pulav

2008-01-16T23:34:00.000-08:00

This is the simplest of any pulavs. It gets different names as per the region that prepares it. Most people I know make the tomato paste seperately and then mix with plain rice. But I prefer to do one pot dishes and save some time. Moreover, this way I use less oil and the grains stand apart well in the pressure cooker method.

Ingredients:

Rice- 2 cups
pattai - 1"
cloves- 3 elachi-3
sombu-1tsp
star anise-1
onion-1(sliced)
ginger garlic paste- 1 tsp
tomato-2(chopped)
mint leaves- 10
chilli powder- 3/4 tsp
water- 4 cups

Procedure:

Heat oil in cooker and fry all the spices. Now add onion, ginger garlic paste and turmeric powder. Then add mint leaves and tomato. When the tomato becomes soft put chilli powder and saute for few more minutes. Add washed rice and water. close cooker. When the steam comes consistently from the nozzle of the cooker put the vent and keep the gas in medium. Switch off after 10 mins. wait until pressure subsides. open cooker and sprinkle corriander leaves. Serve with raitha.

Cucumber Kosambari

2008-01-16T23:32:00.001-08:00

Ingredients:

cucumber- 1 (finely chopped)

moong dal-1 1/2 tbsp(soaked for 30 mins)
green chillies- 2
corriander leaves- few
coconut- 2 tbsp(grated)
salt- as reqd
lemon juice- (opt)

Procedure:
Mix all the ingredients and season with mustard seeds, hing and curry leaves.

Carrot Kosambari

2008-01-16T23:31:00.001-08:00

Ingredients:

Carrots-2 ( finely grated)

moong dal-1 1/2 tbsp(soaked for 30 mins)

green chillies- 2

corriander leaves- few

coconut- 2 tbsp(grated)

salt- as reqd

lemon juice- (opt)

Procedure:

Mix all the ingredients and season with mustard seeds, hing and curry leaves.

Vaangi Bhaat

2008-01-16T23:29:00.000-08:00

Ingredients:

2 Cups Rice, cooked and cooled
2-3 Long purple or green Eggplants cubed
1/4 Cup Tamarind Juice,
Salt1/2 tbsp
sesame Seeds (Til)1/2 tsp
Fenugreek Seeds

Roast and Powder:

2 tbsp Dry Coconut
1 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
2-3 Dry Red Chillies1/2 tsp Hing (asafoetida)

To season:

1 tbsp Oil and Ghee
1 tsp Mustard Seeds
1tsp Chana Dal
1 tsp Urad Dal
Curry Leaves
1-2 Dry Red Chillies
1 tbsp Peanuts slightly crushed (optional)

Method:

Fry eggplants with little oil and salt until almost cooked.Keep aside. Season,when peanuts are reddish add tamarind juice, cook until thickish and add in ground masala. Simmer until oil floats on top and add eggplants.Add sugar,salt. Cover and cook until eggplants are tender, you have a nice pasty gravy with a shine! Cool slightly. Mix with rice gently as not to break the eggplants.Adjust the salt according to taste.

Paneer butter masala

2008-01-16T23:27:00.000-08:00

Ingredients:

Paneer-250 gms
(cut into cubes, shallow fry, soak in hot water for 5 minutes, drain and keep aside)
butter-1tbsp
onion- 2 big (puree)
Ginger& Garlic paste-1 1/2 tsp
Tomato -3 big (blanch & puree)
cashew nut paste-2tbsp
chilli powder-3/4 tsp
cumin powder-1/2 tsp
corriander powder-1/2 tsp
turmeric powder-1/4 tsp
garam masala powder-1/2 tsp
fresh cream-2 tbsp
kassori methi leaves-1/2 tsp (crush in your palm before adding)
salt

METHOD:

Heat 1 tbsp oil and butter. Saute onion puree until golden brown. add ginger garlic paste. After 2 minutes add all the masala powders and saute for a few minutes. Then put cashew paste, tomato puree and salt. Pour 1 cup water and boil for 5 minutes. check for taste.Reduce heat and add paneer cubes. Let the gravy simmer to required consistency. Switch off the stove and add cream and methi leaves. combine well.
This curry goes well with fried rice, pulav and rotis.

Note: I did not add color to my gravy. If you desire a red color gravy , You can either use kashmiri chilli powder or a little red food coloring.

Sundal :) - Merina Beach speciality

2008-01-16T23:23:00.000-08:00

Ingredients:

Black channa/ white channa- 1 cup

onion- 1/4 (chopped fine)

coconut- 1 tbsp (grated)

hing- 1/2 tsp (optional)

curry leaves- few

red chillies- 2 (broken)

mustard seeds- 1/4 tsp

urad dal- 1 tsp

channa dal- 1 tsp

Procedure:

Pressure cook channa with 2 cups water and required salt for 3 whistles. (cook according to your cooker. The count for whistles differs from one cooker to the other). Drain all the water and set channa aside. Heat oil in kadai and fry mustard seeds, urad and channa dal. Then fry onion, red chillies and curry leaves. Now add cooked channa and mix well. Finally add coconut and hing and roast for 5 mins.

Pudina Pulao

2008-01-16T23:19:00.000-08:00

Ingredients:

Basmathi rice- 2 cups
Water- 4 cups
Mint- 1 small bunch
Coriander leaves- handfull
Garlic- 4 pods
Ginger - 1 " piece
Coconut- 1/4 cup grated
Elachi-2
Bay leaf- 1 big broken
Cinnamon stick- 1" (2 pieces)
Star anise- 1
Fennel- 1 tsp
Potato-1
Green chillies- 3 or 4
Onion- 1/2 sliced
Ghee- 1 tbsp

Method:

Grind ginger,garlic, mint, corriander leaves, chillies, coconut and fennel seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally ,add fried cashews . Serve with onion raitha.

Egg Capsicum Masala - Real easy and Yummy !!

2008-01-16T23:16:00.000-08:00

Ingredients:

Egg- 4
Onion- 1/2 sliced
Ginger garlic paste- 1 tsp
Tomato- 1 chopped
Capsicum- 1/2 sliced
Sakthi masala powder- 1 1/2 tsp
Chilli powder- 1/2 tsp
Coconut- 1/4 cup
Corriander leaves-few
Salt to taste

METHOD:

Heat oil in kadai and fry onions, capsicum and ginger garlic paste. Then add tomato, masala powders and salt. Add ground coconut and 2 cups water. Bring to a boil. Add salt. Now add boiled eggs (slit them before you slip them into the gravy). Bring to another boil. Finally add corriander leaves to garnish .

Isnt that real easy .? :)

Onion Raitha

2008-01-16T23:07:00.000-08:00

Ingredients :

Onions - 1
Green chillies - 1 chopped fine
Curd - 1 tbsp
Milk - 1 cup
Salt to taste.

Chop onions as juliennes. Take the onions in a bowl and add a teaspoon of water . Mix the onions squishing them a lil with your fingers. To this add the chillies . Add well beaten curds to this mixture . Add salt to taste. Can be garnished with green coriander leaves according to taste.

I normally add little curd to milk and make the curd set as by lunch, it will turn sour if only curd is used.

Another variation is where finely chopped tomatoes are added to the above.

Channa Pulao

2008-01-16T23:03:00.000-08:00

Ingredients :

For Rice

Basmati Rice - 1 cup
Turmeric Powder a pinch
Cumin Seeds - 1 tsp
Bay leaf - 1
Clove - 2
Cinnamon - 2 "
Cardamom - 2
Salt to taste
Ghee - 1 tbsp
Water - 1 & 1/2 cup

For Masala

Onion - 1
Green chillis - 2
Mint Leaves (Pudina) - 1/2
Coriander Leaves - 1/2 cup
Coconut - 50 gms
Garlic - 4 pods
Ginger - 2"

For Channa Pulao

Kabuli Channa - 1 cup
Onion - 1
Tomatoes - 1
Chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste

Method :

Wash and cook Channa in cooker for 3 whistles with little salt. Keep it aside.

Wash and Soak basmati rice for 15 mins.

Meanwhile, grind all the Masala ingredients to a fine paste.

Then chop onions as juliennes, chop tomato fine.

Once rice is soaked for 15 mins, heat a cooker with ghee. Add cumin seeds, cloves, cinnamon, bay leaf. Fry for few mins. Then drain rice and fry for few mins ensuring the rice does not break. Add 1 1/2 cup water and pinch of turmeric. Salt to taste. Cook for 1 whistle. Keep aside.
Heat Oil in a big kadai, add onion juliennes, fry it its brown in colour. Add the ground masala. cook on high flame for few mins, add chilli powder. Simmer for 5 mins. Add tomatoes with salt. Cook till its soft and mashed.

Then add cooked channa and mix well. The masala should not have water in it. Then gently mix cooked rice to this masala. Simmer for 5 mins. The rice is ready.

Note:

Please adjust the chilli and salt as its added in two process.

The water used to cook channa can be used to cook rice.

Tomato Chutney in 5 minutes :)

2008-01-16T23:01:00.000-08:00

Ingredients :

Tomatoes - 2 medium
Onion- 1
Garlic - 4 pods
Curry leaves - 5
Coriander leaves - 4 springs
Chilli powder - 1 tsp
salt to taste
Oil - 1 tsp

Method :

Chop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. Remove

Once it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.

The chutney should not become smooth.

This tastes fantastic with Dosa / Phulka s / Idlis or even with bread :)

Vendakai (OKRA / BHINDI ) Kurma

2008-01-16T22:58:00.000-08:00

Ingredients :

Bindi / Okra / Bendakaya - 250 gms
Onions - 1
Tomatoes - 2
Ginger Garlic paste - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder/Paste - 1 tsp
Turmeric powder a pinch
Coconut paste - 1 tbsp
Oil - 1 tbsp
Mustard seeds - for seasoning
Curry leaves
Coriander Leaves for garnishing
Peanut / Groundnut Powder - 1 tbsp

Method :

Wash and pat dry the bhindi s. It has to be real dry. Cut into 1 inch pieces. Fry on dry tawa till it changes bright green in colour. Keep aside.

Heat Oil add mustard seeds, curry leaves. Then add chopped Onions, sauté till they are brown in colour. Then add ginger garlic paste. Fry well

Then add tomatoes, chilli pw, coriander pw, turmeric pw, salt. Cook till tomatoes are well cooked. Then add the Bhindi and mix well. Add Coconut paste with water. Cook on high flame for 5 mins. Simmer for 10 mins until the gravy thickens.

Finally add peanut powder and Coriander leaves and cook for 2 mins.

Curd Brinjal

2008-01-16T22:52:00.000-08:00

INGREDIENTS

• 1 Brinjal
• Curry leaves
• Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed
• 250gm of Curd
• 1 tea spoon of Sugar
• Salt to taste
• 2 Green chilies
• Small piece of Ginger
• A pinch of turmeric
• Oil for frying

METHOD

• Cut brinjal into thin 2-inch long pieces.
• Mix turmeric and salt in brinjal
• Deep fry the brinjal pieces and keep aside.
• Mix yogurt gently with sugar, salt and little water and fried brinjals.
• Heat one table spoon of oil in a pan and put the panch puran and allow them
to splutter. Add green chillies and ginger and fry them and then add curry
leaves.
• Then add it to yogurt.

Vegetable Spring Rolls

2008-01-16T22:49:00.000-08:00

Ingredients:-

Flour - 50 gm
Corn flour - 50 gm
Egg(beaten) - 1 no
Water - As required
Garlic(grated) - 30 gm
Carrot(grated) - 50 gm
Cabbage(grated) - 60 gm
Capsicum(grated) - 60 gm
Beans - 50 gm
Sugar - 1/2 tbsp
Soya sauce - 1 1/2 tbsp
Salt - As required
Pepper - As required
Oil - As required

Method

Mix together flour, corn flour and beaten egg along with required water to get a idli or dosa batter.
Place a nonstick pan over the stove.
When it is hot, pour some batter over the pan and make pancakes.
Repeat the procedure for the remaining batter.
Heat oil in an Aluminium vessel.
Add garlic and saute well.
Add carrot, cabbage, capsicum and beans and saute well.
Add sugar, soya sauce, salt and pepper and saute and mix well.
Switch off the flame.
Place the pancakes over the table.
Put the cooked vegetable mix over the pancakes.
Roll them well and lock it with a pick.
Heat oil in a frying pan.
Fry the rolled pancakes in it.
Remove them onto a plate when they turn golden brown.

MICROWAVE MAGIC ~ MUSHROOM MALAI CURRY

2008-01-02T00:58:00.000-08:00

Ingredients-

Fresh mushrooms- 1 packet ,washed and sliced
Onion- 1 medium, finely chopped
Tomato puree- 4-5 tbsp
Garam masala- 1 tsp
Ginger+garlic paste- 1/2 tsp
Fresh coriander for garnish
Fresh cream- 1 tbsp
Desi ghee- 2 tbsp
Cayenne pepper-1/4 tsp
Salt and pepper to taste

Method

Heat ghee in a large microwave proof dish, add onions+ginger and garlic paste and microwave on high for 5 minutes or till onions are slightly golden ,add all the other ingredients except for cream and coriander , along with 1/2 cup hot water and microwave again for 10-15 minutes , stir in cream , garnish with coriander and serve with hot chapatis or rice.... SIMPLE, EASY AND DELICIOUS!

Add tender peas too if you like!