Snap Eat Burp

Green chutney for Dhokla

2010-07-31T11:26:00.000-07:00

I had made dhoklas as appetizers and made a quick chutney for it. I did not think of taking a snap but want to keep the chutney recipe for future use.

1 cup fresh coriander leaves
1/4 cup grated coconut
3 garlic cloves
1 inch piece ginger
1 tablespoon water
2 green chillies chopped

Grind all of the above and add salt to taste.

Goes very well with Dhoklas.

Methiwali Arhar Daal (Fenugreek leaves daal)

2010-07-30T13:26:00.001-07:00

Very tasty and goes well with just plain rice.We had friend over on Friday for dinner and I made this daal with Pulav. My son just lapped it up and I was over the moon that it was such a success.

Ingredients:
1/2 bunch fenugreek leaves /methi
1 cup pigeon peas (toor/arhar daal)
salt
1/2 tsp red chilli powder
1 tsp grated jaggery

Seasoning:
1 tspghee
1/2 hing
6 garlic cloves

Method:
Pressure cook daal wit turmeric for 3 whistles.

Add 1/2 cup water,salt, chilli powder and jaggery and bring to a boil.

For the seasoning, heat the ghee in a pan.
Add the hing and garlic cloves.
Saute till the garlic is brown.

Add the methi and saute for a few minutes.
Pour the seasoning over the daal and stir well.

Serve hot.

Paneer Frankie

2010-07-30T11:17:00.001-07:00

This recipe was truly a hit at Dinner. My friends loved it and it is a very good dish for a summer evening.

For the rotis:
Rotis

For the stuffing:
1 1/2 tbsp oil
1/2 tsp ginger garlic paste
1 3/4 chopped paneer
3/4 tsp red chilli powder
1 tsp garam masala
1/2 tsp chaal masala
1 tbsp finely chopped coriander
salt to taste

To mix as masala water:
(makes 1/3rd cup)
1 1/2 tsp amchur powder (dried mango powder)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1/3 cup water

Other ingredients:
4 tsp ghee
1 cup chopped onion

For the stuffing:
Heat the oil in a kadai.
Add the ginger garlic paste and saute for a few seconds.

Add the paneer, chilli powder, garam masala, chaat masala, coriander and salt.
Mx well and saute for a few mins.
Keep aside.

Method:
Heat the stuffing and the rotis in the microwave or on a tava.

Place a roti on a plate.
Place the stuffing on one side of the roti.
Top with a spoon of onions.
Sprinkle masala water over it.
Roll lightly and stick a toothpick to keep the rolled roti in place.
You can even roll it with an aluminuim/paper foil instead of a toothpick.
Serve with tomato ketchup.

Tomato Chutney

2010-07-30T09:36:00.002-07:00

Last Sunday we went to our friend PR and SK's place for lunch and they had wonderful tomatoes growing in their garden and gave them to me. Immediately I decided to make Tomato Chutney with the yummy red tomatoes.

Ingredients:
3 dry red chillies
2 onions chopped
3-4 large tomatoes finely chopped
3/4 tsp salt

Tempering:
3 tbsp oil
1/2 tsp mustard seeds
1/2 tsp hing
1/2 tsp urad daal (black bean)
1 tsp chana daal (bengal gram)
1 sprig curry leaves

Method:
Heat oil in a deep pan.
Add the ingredients for tempering.
When themustard seeds start spluttering, add the red chillies and onions and saute till
pink.

Add the tomatoes and simmer for 15 mins till the mixture thickens.

Add salt and grind to a paste without water.

Serve with dosai.

Mysore Vadai

2010-07-30T09:36:00.001-07:00

Since I made the tomato chutney, I had to make this vadai. This vadai goes very well with the chutney and I had never made this vadai and was very surprised by its texture.Very crunchy on the outside and soft inside.

Ingredients:
1/2 cup rice flour
1/2 cup fine semolina (I used sooji ravai)
1/2 cup all purpose flour
1/4 cup ghee
4-5 green chillies finely chopped
2 onions finely chopped
1 small bunch coriander finely chopped
1/2 tsp hing
salt to taste
water as required

Method:
Mix the rice flour, semolina and plain four in a large bowl.
Add the remaining ingredients except water and mix well.

Add enough water to make a stiff batter.
Combine well.

To make vadais:
Heat oil in a deep pan.
Take the rolled balls of vadai and flatten it with hand.
Slip gently into the oil.

Deep fry till golden brown and crisp.
Serve with chutney.

Vendakkai Thair Pachadi (Ladies finger Raita)

2010-07-27T20:23:00.000-07:00

Who doesn't LOVE this dish! I would wait for special occasions like weddings and loved the pachadis they made.So absolutely delicious.

Heat 2 tsp oil in a pan.
Add 1/2 tsp mustard seeds
1/2 tsp chana daal
1/2 tsp urad daal
few curry leaves
1 red chilli
2 pinches hing

Add 6-8 ladies finger chopped.

Fry well till the ladies finger is cooked .

Transfer it to a bowl.Add a pinch of salt.
Add 1 cup of yogurt.Chill in fridge for a while and enjoy with sambar rice.

Pineapple Rasam

2010-07-27T17:28:00.001-07:00

I love eating fresh sliced pineapples coated with chilli powder. It tastes so yummy and I can never have enough.This time, I decided to make Pineapple Rasam and this is my first time making it.

Ingredients:
1/4 cup toor daal pressure cooked
2 tsp tamarind paste
1 tsp salt
3 slices pineapple cut
juice of pineapple

Spice powder
2 tsp oil
1 tsp coriander seeds
3/4 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp hing
2-3 dry red chillies
1 tsp chana daal (bengal gram)

Tempering:
2 tsp ghee
3/4 tsp mustard seeds
1 dry red chilli
1 sprig curry leaves

Method:

Heat oil for spice powder in a pan.
Add the ingredients for the powder and fry till the spices are fragrant and the daal turns golden brown.
Remove from heat and grind into a fine powder.

Add tamarind paste in 3 cups of water in a pan.
Add salt, spice powder and simmer till the tamarind smell disappears about 10 mins.

Mix in the cooked daal.
Add more water if rasam is too thick and give it a good boil.

Stir in the pineapple and its juice.

Remove from heat.

Heat ghee for tempering in a small pan.
Add the remaining ingredients.
When the mustard starts spluttering, add the contents into the rasam.

Serve hot with plain rice.

Cabbage kootu

2010-07-27T17:27:00.002-07:00

Love this Cabbage kootu. It in itself is an entire dish. So flavorful and so easy to make.I make this dish very often and for me it comes inside one of my comfort food categories.My mom makes this very often too and I can eat it with rotis, rice or just a big bowl of it by itself especially on cold days.

Ingredients:
1/2 head of cabbage chopped
1/4 cup split moong daal

Grind:
3 green chillies
1/4 cup coconut
1 tsp cumin seeds
water

Seasoning:
2 tsp Oil
1/2 tsp mustard seeds
1/2 tsp bengal gram daal (chana daal)
2 pinches Asafoetida/ hing
5-6 curry leaves
1 red chilli cut into 2

Method:

Pressure cook the cabbage and the daal for 3 whistles.
In the meantime , grind the chillies ,coconut, cumin seeds adding water to a paste.

Combine the ground mixture and the cabbage and daal in a pan.
Add salt
Bring to a boil and switch off the gas.

Heat oil in a small pan for the seasoning.
Add ingredients for seasoning and saute till the daal turns golden.

Add to the kootu.

Enjoy hot with rice and pappad.

Stuffed Paratha

2010-07-27T17:27:00.001-07:00

I love to eat parathas dipped in yogurt and pickle but lately have been lazy and making do with store bought frozen ones. Everytime I feel the need to snack, I pick out a couple of parathas and accompany them with either yogurt or plain old tomato ketchup. So when I saw the Hara Bhara paratha in the Chef In You blog, I decided to try it out .This is my version.

Ingredients:
For the paratha:
3 cups chappati flour
water
salt
1 bunch spinach
1 cup yogurt

For the stuffing:
1/2 head of cauliflower steamed
1 potato steamed, peeled and mashed
2 cups paneer grated
1/4 bunch coriander leaves chopped
2 green chillies chopped
Grind the coriander and green chillies.(That way you won't get pieces of spicy chillies on your tongue)
salt
2 tsp coriander powder
2 tsp cumin powder

Method:
For the Paratha:
Grind the spinach with the yogurt in a blender.

Knead in a dough adding salt and water if required.
Cover with a wet cloth or tissue for 15 minutes.

In the meanwhile, make the stuffing:
In a mixing bowl, add the steamed cauliflower, mashed boiled potatoes and grated paneer.
To that add the coriander and green chilli mixture.
Add salt and blend together by hand.

Heat a pan.
Roll out the paratha .
Place a ball of stuffing in the middle.

Close the stuffing with the paratha and pinch it.

Flatten the stuffed ball with your hand.
Sprinkle flour as you need and flatten it into a round shape.
I find it easier to use my hand than a rolling pin just because it is easier to judge the stuffing inside and spread it evenly.

Place the paratha on the hot pan and cook it for a few minutes on either side.
Brush with ghee and flip it over.

Enjoy hot with yogurt and pickle of your choice.

Ragda Patties

2010-07-25T10:25:00.000-07:00

I've been meaning to make Ragda patties since forever but somehow it didn't happen till this morning. All charged up since soaking for the ragda last night, I couldn't wait for this morning to come. Does that say how much I love chaat.. The chaat place near my home in India used to deliver at home only after 4 p.m and I was always their first customer calling to place an order on the dot at 4. Me and my brother used to order our usual favorites and I am so glad that itty bitty place is still around and every time I go home, I enjoy my chaat like I never left.Sigh, I so miss home.

Ingredients:

For the Ragda:
3/4th cup white vatana (dried white peas)
1/2 tsp mustard seeds
A pinch of Asafoetida/hing
1/4 tsp Turmeric powder
Salt to taste
Oil

For the patties:
2 cups boiled, peeled and mashed Potatoes
2 tsp cornflour
1/4 tsp Turmeric
Salt to taste
1 tsp ginger-green chilli paste ( I ground 3 green chillies and a small chunk of ginger in the spice mixer)
2 tsp ghee for cooking

Dry Red Masala:
2 tbsp chilli powder
3 tbsp coriander powder
1 tbsp black salt
1 tbsp salt
Mix together in a bowl

For serving
3/4 cup meetha/sweet chutney
1/3 cup teekha/spicy chutney

4 tsp Wet Garlic chutney (geela lasoon chutney):
1 cup peeled and coarsely chopped garlic
3 tbsp red chilli powder
salt to taste.Makes 3/4 cup.

1 tsp dry red masala (recipe above)
8 tbsp nylon sev (available in the Indian stores)
4 tbsp finely chopped onions

For the garnish:
4 tsp finely chopped coriander leaves

Method:

For the ragda:
Soak the white peas overnight or at least 6-8 hrs.

Drain the peas and add 2 cups of water.
Pressure cook for 5-6 whistles.

Heat oil in a pan and add the mustard seeds.
Add the hing, turmeric, peas, salt and 1 cup water and mash the peas lightly, using the back of a spoon.

Simmer for 10 mins or till it thickens and keep aside.

For the patties:
Combine the potatoes, cornflour, turmeric and ginger-green chilli paste and salt in a mixing bowl.Mix well.

Divide the mixture into 12 equal portions and shape each into a flat round.

Cook each patties on a griddle using 1/4 tsp ghee till they turn brown on each side.

How to serve:
Place 2 ladles of hot ragda on a plate.
Add 3 tbsp meetha chutney, 1 tbsp teekha chutney.
To that sprinkle 1 tsp lasoon chutney and 1/4 tsp dry red masala and mix lightly.

Flatten 2 patties and place on the ragda mixture.

Sprinkle 2 tbsp sev, i tbsp onions and serve immediately with 1 tsp coriander.

Enjoy !

Paneer Tikka Masala

2010-07-24T13:31:00.001-07:00

I'm loving my weekends! The main reason is my dear husband is all enthusiastic to get cooking. I am getting pampered and I ain't complaining..:) Today lunch is Paneer Tikka Masala and Jeera Peas Pulav. The entire house is filled with this amazing aroma and I can't wait to gobble everything up.

Ingredients:
1 ladle Ghee/clarified butter
2 Red Onions sliced
1 tbsp grated fresh ginger
1 tbsp grated fresh garlic
2 tsp cumin powder
2 tsp turmeric powder
2 tsp garam masala powder
1 tsp red chilli powder (add more if you need)
1 can tomato paste
water
1 tsp salt
5 cups yogurt
paneer cut 1/2" long
coriander leaves chopped

Method:
Heat Ghee in a pan.
Add the sliced onion and caramelize it till dark brown.

Add the garlic and ginger and stir for 2-3 minutes.

Add the cumin, turmeric,garam masala, red chilli and salt

Add the canned tomato paste and dilute it with 2 cups of water.

Add the yogurt and the paneer.

Cook on high flame for 20 minutes.Keep stirring.

Take off the gas.Garnish with coriander and serve with rice.

Maharashtrian Kadhi

2010-07-19T10:15:00.001-07:00

This Sunday was such a break for me from cooking. We decided to meet up at our cousin's place for dinner and it became a sort of potluck dinner. Our cousin is a very enthusiastic cook and tries out various recipes and the dishes always come out so delicious.He made Alu Gobi Adraki and Palak Paneer. Amazing!! and We carried my hubby's Maharashtrian kadhi and Moru Sambar . My contribution was that I made the Puris . Suffice to say, it was a feast for us.

Ingredients:
4 tbsp Chickpea flour/ Besan
3 cups yogurt
Salt
1 tsp Turmeric powder
1 tbsp oil
1/2 tsp Mustard seeds
2 tsp ginger garlic paste
2 green chillies slit
1 pinch Asafoetida/ hing
4-6 curry leaves
2 tbsp chopped coriander leaves

Method:
Combine the besan and yogurt thoroughly in a deep pan.
Add 2 cups water ,salt to taste and Turmeric powder.
Cook over low heat stirring continuously.

Heat oil in a separate pan and add the mustard seeds.
When the seeds begin to splutter, add the ginger garlic paste, hing and curry leaves.
Cook for a minute and pour the sizzling spices into the kadhi.

Mix well and cook, stirring continuously over low heat until the kadhi has thickened slightly.

Remove from heat and serve, garnished with coriander leaves.
Thank you Sanjeev Kapoor for your amazing recipe.

Moru Sambar (Curd Sambar)

2010-07-18T13:49:00.001-07:00

This recipe is from Chandra Padmanabhan's book Southern Spice and made by my dear hubby. Being Sunday, I was chatting away with my friends and then my folks in India and my hubby decided to take cooking into his hands and made this yummy Sambar.

Ingredients:
1/4 cup Toor dal
1/2 tsp Turmeric powder
1 tsp Salt
1 potato cut into 1/2" cubes
4-5 pieces drumstick
2 eggplants cut into 1/2" cubes
2 tomatoes quartered
1 cup curd whisked

Spice paste:
3 tsp Sesame oil
1/2 tsp fenugreek seed
3 tsp coriander seeds
1/2 tsp Asafoetida powder/ hing
3-4 dry red chillies
2 tsp bengal gram / chana daal
2 green chillies chopped
3/4 cup grated coconut

Tempering:
2 tsp sesame oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chilli, halved
1 sprig curry leaves

Garlish:
2 tbsp finely chopped coriander leaves

Spice paste:
Heat oil in a deep frying pan over moderate heat.
Add all the ingredients for spice paste except coconut.
Fry till the daal turns golden.

Remove from heat, mix in coconut and grind to a smooth paste with 4 tbsp water.

Sambar:
Wash daal and drain.
Pressure cook with 1/2 cup water for 3 whistles.

Combine turmeric,salt and 2 cups water in the pan and bring to boil over high heat.
Add vegetables, lower heat and cover pan.
Simmer for 10-12 minutes till the vegetables are tender.

Stir in the spice paste and cooked daal.
Simmer uncovered for 5 mins, stirring occasionally, till well blended.

Mix in curd and heat through for 1 min.

Heat oil for tempering in a small pan over moderate heat.
Add the remaining ingredients for tempering.
When the mustard seeds start spluttering, stir contents of the pan into the sambar.

Garnish with coriander leaves and serve hot with plain rice.

Misal Pav

2010-07-15T19:27:00.001-07:00

I had a very boring Thursday afternoon and was wondering what to make for dinner.And after going through some blogs, I decided to try making Pav from my friend Anu's blog and found a Misal recipe from here

PAV (Indian Bread roll)

Ingredients:

3 1/2 cups All-Purpose Flour
1 tbsp Yeast
2 tbsp Sugar
1 1/2 cups warm Water
1 tsp Salt
2 tbsp Olive Oil

Method :

Mix together the yeast, sugar and water. Set aside for 10 minutes until the yeast is activated and frothy.

Add the oil, salt and 2 cups of flour to the yeast mixture and combine. Add the flour a little at a time until the dough begins to come together and leaves the edges of the bowl.

Empty the dough out onto a kneading surface and knead for 7-8 minutes until it begins to feel smooth and oh-so-silky. Transfer the dough into a lightly greased bowl and cover with a thin cloth or plastic wrap. Let the dough rise to double its size for an hour.

Gently deflate the dough and turn out onto the kneading surface. Divide the dough into 10 equal parts and roll each into a ball. Place them on a baking tray a couple of inches apart. Cover with a damp cloth for about 45 minutes. Preheat oven to 400 deg F.

After 45 mins, the dough will cover the space between them and look like this.

Bake for 12 minutes until golden brown.For a soft crust, brush the hot rolls with some melted butter as soon as they come out of the oven.

The pav came out so soft and fluffy.Definitely a recipe to make again and again.

Misal

One of Bombay's street food, Misal Pav is probably one of the most eaten dishes and it is so yummy.The spice and the flavor that you find at the roadside stalls is beyond yummy.I have memories of my family and me dipping the pav in hot spicy misal and tearing up at the spice level. So spicy but oh so yummy. Always want more.

This recipe that I have made , I did not make it as spicy as you would get outside only because it was my first time making it and also because the misal was going to be my 4 yr old's daal for the night.So if you need it to be spicy, you need to add double the chilli powder that I have added.

Ingredients:
3 cups sprouted moong (Soak whole green gram dal overnight and sprout )
3 medium size Boiled Potatoes (peeled & cut into cubes)
1 1/2 tsp red chilli powder
1 tsp sugar
Salt
1 tsp tamarind pulp
3-4 tbsp oil

Tempering:
1 tsp mustard seeds
1/2 tsp asafoetida/ hing
1 tsp turmeric powder

Grind to powder
1 tsp Cumin seeds
2 tsp coriander seeds
2 cloves
2-3 black peppercorn
1/2 inch cinnamon

Grind to paste
1/2 cup chopped onion
4 garlic cloves
1/2 inch ginger piece
10-15 mint leaves (i omitted this)
3/4 cup grated coconut

Toppings for misal:
1 cup chopped tomato
1 cup finely chopped onion
1/2 cup chopped fresh green coriander
sev/ pharsan

Method:
Pressure Cook the sprouted pulses & potato for 2 whistles.
Heat oil in a pan .
Add mustard.
When it starts to crackle, add asafoetida and turmeric.
Add ground paste and saute till the oil seperates.
Add red chilli powder, tamarind paste, sugar, salt & ground masala powder.
Saute for 2-3 minutes.
Add cooked sprouts, potato and add 2-3 cups water.
Bring it to a boil and cook on a low flame for 10 minutes.

To Serve the Misal
Place a couple of spoonfuls of Misal in a bowl.
Top it with a spoonful of sev or pharsan.
Garnish with 1-2 tsp chopped onion, tomato, coriander.
Add pav on a side dish.
Your Misal Pav is ready to serve.

Toasted Stuffed Potato Sandwich

2010-07-07T14:26:00.000-07:00

I had leftover Alu Sabji from lastnight's Bread Pakoda and so decided to make a hot sandwich for brunch today.

Ingredients:

Alu Sabji (recipe is in the above link.)
4 slices bread buttered on one side

Method:
Spread Alu sabji on the one side of the bread.
Cover with the other slice.
Toast with the buttered side up until golden brown.
Serve hot with ketchup.
Enjoy

Bread Pakoda

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

This Friday is my husband's turn to take breakfast for his breakfast club at work.And we were wondering what to make that would stand out. So Last night, I tried out making Bread Pakoda which all us Mumbaikars have gorged on for so many years. I have memories of eating hot Bread Pakodas bought on the train ride to Pune.

Ingredients:
4 slices bread

Alu sabji (Potato Filling):
5 Potatoes boiled, peeled and mashed
1 tsp mustard seeds
1 tbsp Red Chilli powder
1 tsp Cumin powder
Salt to taste
1 tsp Turmeric
1 tsp ginger garlic paste
5-6 curry leaves
Oil to fry

Besan Batter (Chickpea batter):
2 cups Chickpea Flour
2 cups water
salt
1 tsp red chilli powder
1 tsp coriander powder
turmeric 1 tsp

Garlic Green Chutney(Spicy chutney):
Grind together in a blender:
1 tbsp garlic sliced
5 green chillies chopped
1 1/2 cups coriander leaves chopped
1 tbsp spinach chopped
1/4 cup coconut grated
salt to taste
lemon

Meetha Chutney (sweet chutney):
100 g Dates, boiled
1 marble-sized ball of Tamarind
1 tsp Chilli Powder
1 pinch Black Pepper
1 pinch Salt

Grind all ingredients together in a food process and keep aside.I use the same chutney for my Pani Puris .

Alu sabji:
Heat 3 tbsp oil in a pan.
Add mustard seeds and turmeric.
Add curry leaves and salt.Add all the other spices.
Blend well for 2 minutes.
Take off the stove and keep aside.

Method:
Heat oil for frying.
Cut off the edges off the bread .
Spread one slice with alu sabji.
Press the other slice on top.
Cut it diagonally.

Dip the bread into the Chickpea batter.

Coat it thick all over and fry until golden brown.

Drain it on paper towels.
Serve warm with meetha and teekha chutneys.

The batch of bread pakodas that went to my husbands breakfast club on Friday.

Kanda Poha (Flattened Rice flakes snack)

2010-07-04T10:34:00.000-07:00

I love Maharashtrian food mainly because I have been born and brought up there and it is comfort food for me right after my mom's South Indian fare. Needless to say at my mom's, our daily food was a fusion of both South Indian and Maharashtrian food.Poha and Varan are made just as often as Uppma and Rasam. So this Sunday morning, I decided to make and blog Kanda Poha.

Ingredients:

4 cups Thick poha
1 small onion chopped
2 green chilies chopped
4-5 curry leaves
1/2 tsp Turmeric powder
2 pinches Hing
Salt to taste
optional : sugar
3 tsps Oil
1/2 tsp mustard seeds
1/2 tsp Cumin seeds
2 tsp chopped coriander
2 tsp chopped coconut
lemon

Method:

Wash the Poha in water and drain. Add salt and sugar and mix well. Keep aside for 5 minutes.
In the meantime, heat oil and season with mustard, cumin and hing.
Add the green chillies, turmeric powder and curry leaves.
Add the onion and saute till nice and golden.
Add the Poha and cover. Cook for a few minutes in medium.
Garnish with coriander and coconut.
Squeeze lemon and enjoy hot.

Pakodas

2010-06-30T15:47:00.000-07:00

I found this snap as I was going through my old photos and decided to upload it to my blog and include the recipe. Pakodas are so famous in the Indian household that you just need an excuse to make them. We make it during the monsoon a lot and also nice to eat them on a cold day with a cup of chai.

Ingredients

2 cups Besan (Chickpea) flour
salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 green chilly chopped
1/2 tsp cumin powder
1/2 tsp coriander powder
1 onion chopped
I have used onions here but you can use almost any vegetable.
oil to fry

Method:

Mix besan, the spice powders and salt with enough water to make a thick batter.
Add the chopped onion into the batter.
Heat oil to fry.
Scoop up a spoon of the onion batter and pour into the oil.
Fry till crisp and red.
Enjoy with ketchup.

Puris

2010-06-30T15:24:00.000-07:00

Ahh Puris ! My mom used to make them on a weekend and we would devour them by the dozens. It is best eaten hot with a nice spicy gravy dish. I made it a fortnight ago with a dish called Alu Tamatar Rasedar (Potatoes in tomato gravy) which unfortunately I forgot to take a good snap of. So the recipe will have to wait until I make it next time. The below snap has a small bowl of it.

Ingredients:

2 cups wheat flour
water to knead
1 tsp ghee (clarified butter)
Oil for frying

Method:

Knead the wheat flour with the water to make a nice soft dough.
Add the ghee to the dough and knead it together.
Roll the dough into small balls.

Roll it with a rolling pin into a flat circle.

Heat oil in a thick pan.
Fry the puris and serve hot with a spicy gravy dish.

Jeera Pulav (Cumin Pilaf)

2010-06-30T15:11:00.000-07:00

I make this pulav when I am lost as to what to cook for dinner. This is so easy to make and also so tasty that one cannot go wrong. You can eat it with daal or even with a pickle and raita.

Ingredients:

1 cup basmati rice washed and soaked for 30 mins.
salt to taste
2 bay leaves
4 cloves
1 inch cinnamon stick
4 green cardamoms
2 tsp cumin seeds
1 green chilly
2 cups water
2 tbsp ghee (clarified butter)

Method:

Heat ghee in a pan.
Add the cumin seeds, green chillies, cloves, cardamoms, bay leaves and cinnamon.
Saute for a few minutes.
Optional : Add 1 onlion sliced and saute till pink.
Add the drained rice and salt.
Saute for a couple of minutes.
Add the 2 cups of water.
Cover and cook on medium flame.

Serve hot and enjoy.

Ravai Uppma (Semolina)

2010-06-30T14:38:00.000-07:00

This is one of my all time easy to make and hence most made breakfast. I usually always have a packet of frozen mixed vegetables in the freezer and Roasted Rava is always in my pantry. You can use different veggies for this uppma. I make it with just onions some days and also sometimes with just peas.

Ingredients:

2 cups Roasted Uppma ravai
1 cup mixed vegetables (beans,carrot,peas)
1 inch piece of ginger sliced
water
salt to taste
2 tbsp oil
2 green chillies chopped
1 red chilly cut in half
a sprig of curry leaves
1 tsp urad daal (black gram)
1 tsp chana daal(bengal gram)
1/4 tsp Hing (Asafoetida)

Method:

Heat oil in a pan.
Add the mustard seeds, urad daal, chana daal, curry leaves and red chilly.
Add the mixed vegetables and saute for a few minutes.
Add the green chillies, ginger and hing.
Add enough water to cook the vegetables and salt. (I usually boil water in the kettle and pour as needed)
When the vegetables are cooked, add the roasted ravai.
Reduced to low heat and cover to cook.
Serve hot.

Plum Jam

2010-06-27T15:28:00.000-07:00

I have a plum tree in my backyard which is dropping plums by the bagful. This year I decided to try out making plum jam and it is my first attempt at making any kind of jam. So pretty thrilled that it came out so well.

Ingredients:

2 cups plums chopped, pitted and peeled
2 cups sugar (Add more according to your taste)
lemon

Method:

Pit the plums, peel and chop them .

Take 2 cups chopped plum and squeeze a little bit of lemon juice.

Cook the plums in a nonstick vessel for about 20 odd minutes on medium heat. Keep stirring.

Add the sugar and cook until it thickens to a jelly like consistency.

Take off from gas and allow to cool.

Bottle the jam into sterilized jars and enjoy.

Eggplant Parmigiana

2010-06-27T06:18:00.000-07:00

I have never made Eggplant Parmigiano until last night. So I was so thrilled having found this recipe while browsing through the library and immediately wrote it down. I had no clue it would be so easy and so fabulous.

Ingredients:

3 medium eggplants
Extra virgin olive oil for deep frying
1 1/2 14 oz can of chopped tomatoes
2 garlic cloves sliced
2 cups store bought shredded parmigiano-reggiano
8 oz packet store bought shredded Mozzarella
The recipe calls for fresh cheese but I had only store bought packets at home.
Kosher salt
Ground black pepper
1/2 cup Basil leaves
1 tbsp dried oregano.
I omitted both basil and oregano as I didn't have them last night.

Method:

Preheat oven to 350 deg F.

Slice the eggplants into disks.

Heat oil in a wok.
When the oil is hot and starts smoking, add the eggplants in batches.

Cook each eggplant till crisp and golden.
Drain and keep aside.
Salt each batch while still hot.

Take a medium baking dish.
Add half the can of tomatoes at the bottom and spread evenly.
Season the tomatoes with 7 garlic slices, a pinch of oregano, a little parmigiano, salt and pepper.
Tear and scatted 3-4 basil leaves over the tomatoes and then cover with a layer of eggplant, fitting the rounds snugly.

Top the eggplant with the remaining tomatoes from the first can and add 1/3rd of the mozzarella.
Cover this layer again like before with garlic, oregano,parmigiano,salt,pepper and basil.

Finish the parmigiana with the last layer of eggplant.
Add the remaining tomatoes.
Cover with the remaining mozzarella and season with the remaining garlic, oregano,parmigiano,basil, salt and pepper.

Bake uncovered for 40 mins until the cheese and sauce are bubbly.

Remove the pan from the oven and rest it for 15 mins.

Serve and enjoy.

Moru(Buttermilk) kootu with Adai

2010-06-16T10:08:00.001-07:00

Ingredients:

1 small snake gourd chopped
2 small eggplants chopped
1/4 bottle gourd chopped
1 ripe tomato quartered
1 tsp salt
1/2 tsp turmeric

Paste:
2 tsp oil
3 red chillies
2 tsp coriander seeds
1 tsp chana daal (bengal gram)
1/2 tsp fenugreek seeds
1 cup grated coconut
2 green chillies
water
1 cup curds

Seasoning:
2 tsp ghee
1 tsp mustard seeds
a few curry leaves

Method:
Paste:
Heat 2 tsp oil in a frying pan.Add res chillies, coriander seeds, chana daal and fenugreek seeds.Saute for 2 mins.Place it in an electric blender. Add coconut, green chillies and a little water. Blend to a fine paste.Keep aside.

Tempering:
Heat 2 tsp ghee in a heavy saucepan.
Add mustard seeds and a few curry leaves.
When the mustard seeds splutter, add the veggies and tomato.
Add salt, turmeric and enough water to cover the vegetables.
Cover and cook till tender.

Add the paste once the veggies are cooked and tender. Reduce the heat till lukewarm.
Add the curds.
Serve hot with rice or Adai.

Kothu Parotta (I used a Paratha)

2010-06-16T10:00:00.000-07:00

I was craving for some kothu parotta and decided to try my friend Anu's recipe which I had been meaning to do forever.Here is the link to her recipe for spicy parotta with eggs.I have followed her measures almost exactly and the result was mouthwatering.Thanks Anu.

Ingredients:
1 1/2 plain store bought parathas
1 Onion, chopped
1 Tomato, chopped
3 Eggs, beaten
2 Green Chillies, split lengthwise
1/2 tbsp Chilli Powder
1/4 tbsp Ginger-Garlic Paste
1 tsp Coriander Powder
1/4 tsp Pepper powder
1/4 tsp Turmeric powder
Salt to taste
3-4 Curry Leaves
Cilantro leaves, for garnish

Heat oil in a saucepan.
Add the curry leaves, green chillies and onions.
Saute til onions are brown. Add the ginger-garlic paste and the powders.
Fry for 2 mins.

Add the tomato and stir fry until the tomato is cooked.
Pour in the beaten eggs and scramble with the mixture, until 3/4 done.
Add the salt and shredded parotta and mix to combine. Garnish with cilantro leaves.

The end result is a very very tasty Kothu paratha in my case.Enjoy!

Mexican Potato Omelet

2009-09-05T14:38:00.000-07:00

My husband came across this recipe on yahoo and made it for breakfast this saturday morning . We altered the recipe a bit since we didn't have all of the ingredients listed in the recipe like red chilly powder for hot sauce .
You can get the origina recipe at Yahoo Mexican Potato Omelet

Ingredients:
olive oil 2 tsp
potatoes diced and cooked 1 cup
green chillies 2 chopped
eggs 4
salt
pepper to taste
1 tsp red chilly powder
Parmesan cheese 1/2 cup grated
1/4 cup scallions chopped
chopped coriander to garnish

Method:
Heat 1 teaspoon oil in an ovenproof skillet.
Cook the potatoes in plastic wrap for 4 minutes in the microwave.
In a mixing bowl, add the 4 eggs, chilly powder, salt,pepper and green chillies.
Stir in cheese, scallions, coriander and the potato mixture.
Preheat the broiler.
Add oil to the skillet and pour in the egg mixture and tilt to distribute evenly.
Reduce the heat to low and cook until the bottom is light golden.
Place the pan under the broiler and cook for 2 minutes. Slide the omelet onto a plate and cut into wedges.

Egg Sandwich

2009-01-27T12:57:00.000-08:00

This is my all time favourite breakfast.I usually always make it every Sunday morning and follow it up with my big cup of masala chai.

Ingredients:
1 tsp oil
2 Eggs
2 tbsp milk
A pinch of salt
A dash of cumin powder and coriander powder
A pinch of red chilli powder
1 tsp chopped onion
1 tsp chopped coriander leaves
2 slices wheat bread toasted.

Whisk everything together and make a thick omelete.Cut into two.
Toast bread and spread a generous amount of butter.
Place the cut omelete inbetween the bread and squirt some tomato ketchup.
Enjoy!

Tamarind kootu (Pulippu kootu)

2009-01-26T15:48:00.000-08:00

Ingredients:
4 tbsp toor daal
4 tbsp chana daal
1/2 tsp tamarind paste
500 gm ash gourd chopped finely
1 tsp salt
1/2 tsp turmeric

Paste:
2 tsp oil
1 tsp black peppercorns
2 tsp urad daal
1 tbsp chana daal
1/2 tsp hing
1 tbsp coriander seeds
1 red chilli
4 tbsp frozen coconut

Tempering:
3 tsp ghee
1 sp mustard seeds
1 tsp urad daal
2 tbsp raw peanuts
1 red chilli
a few curry leaves

Method:
Pressure cook the daals and keep aside.
In a pan, add the chopped ash gourd, turmeric and salt. Add enough water to cover the ash gourd. Cook till the ash gourd is done.

Paste:
Heat oil in the pan.
Add the dry ingredients except coconut and fry for 3-4 mins.
Grind the above with the coconut and water till smooth.

Add the ground paste, daals to the cooked ash gourd and give a boil.

Add the tempering to the dish and serve hot.

I had it for dinner lastnight and ate it with ready made sevai.I added the kootu over my bowl of sevai and added some buttermilk to it and relished it.

Anu's Egg Curry

2009-01-23T07:51:00.000-08:00

I tried this recipe for dinner last night and it was so simple to follow and didn't take much time. Plus it tasted fantastic .I have like so many others tried umpteen recipes of Egg Curry.This one with coconut milk is so light and flavorful is one to save.

You can get the recipe here for Anu's Traditional Egg Curry

The only change I made was I sauteed and ground the onions along with the ground paste to get more gravy.I think because of that my gravy was not as brown as Anu's.

Eat hot with rotis or/and rice.We loved it.

Green Tomato Kootu

2009-01-21T06:30:00.001-08:00

Ingredients:

1 cup Yellow Moong daal
4 Green tomatoes
1 pinch Turmeric
1 tsp Salt
1 cup grated frozen coconut
3 Red chillies
1 Green chilli
1 tsp Cumin seeds
1 twig Curry leaves

Method:

Cook the yellow moong daal in a pressure cooker ( 3 whistles) and keep aside.
Cut tomatoes into cubes and cook in water till soft.Add turmeric and salt while cooking.
Gind coconut, chillies, cumin seeds and curry leaves with little water in a mixer till smooth.
Add the cooked daal and ground paste to the cooked tomatoes and give it a boil.
Temper with mustard, urad daal, cumin seeds and hing.
Serve hot with rotis or rice.
This dish has a very unique taste to it.. tangy due to the green tomatoes.Yumm..

I found this snap of the same dish using Green Eggplants in one of my drafts and decided it to post it here since it is the same recipe using green eggplants instead of green tomato.

Coconut Chutney

2009-01-21T06:20:00.001-08:00

This recipe has been taken from Chandra Padmanabhan's cookbook Southern Spice. I am an ardent follower of her previous book Dakshin ,Vegetarian Cuisine from the South and love every recipe that she has published.

Ingredients:
1 tbsp oil
3 red chillies
2 green chillies chopped
4 tbsp chana daal ( Bengal gram daal)
1 tsp hing
1 cup froxen shredded coconut
2 tsp chopped coriander leaves
1 tsp tamarind paste
salt to taste

Tempering
Heat 1 tsp oil
Add 1/2 tsp mustard seeds
1 red chilli
1/2 tsp urad daal
1 sprig curry leaves

Method
Heat oil in a pan
Add red chillies, green chillies, daal and hing and fry till daal turns golden.
Add this to a mixer.Add coconut, coriander leaves, tamarind, salt and 1/2 cup water.
Cool and grind to a smooth paste.
Transfer it to a bowl.
Add the tempering.

Serve hot with idli, dosai or pongal.
Thanks Chandra Padmanaban

Vengaya Sambhar (Onion Sambhar)

2009-01-21T06:05:00.000-08:00

This is one of my favourite Sambhars. I love to eat it with Dosais and Idlis. It has just the right flavor to dip a piece of idli and pop into your mouth.

Ingredients:

2 red onions sliced
3 tsp Sambhar powder
1 tsp salt
1 tbsp tamarind paste
1 pinch turmeric
1 tsp Hing (Asafoetida)
1/2 cup Toor daal pressure cooked
water

Tempering
Heat 1 tbsp Oil.
Add
1 tsp mustard seeds
When the mustard seeds splutter, add
1 tsp Urad daal
1 dry red chilli
1 sprig curry leaves

Method

Pressure cook the daal in a cooker for 3 whistles.
In a big pan, saute the onion till pink.
Add the tamarind paste and 3 cups of water.Add salt, turmeric and hing.
Boil well till the water and tamaraind become thick in consistency (15 mins or so).
Add the daal.
Add water (about 1 cup or so) depending on how thick you want the sambhar to be.
Give it a boil .
Add the above tempering and enjoy hot with rite, idlis or dosais

Peanut Noodles

2008-09-15T23:48:00.000-07:00

Ingredients:

whole wheat Fettucini
2 tbsp Olive oil
2 garlic cloves crushed
1 onion chopped
1 green bell pepper chopped
1 zucchini roughly chopped
3/4 cup roasted peanuts

For the dressing:
1/4 cup olive oil
grated zest and juice of 1 lemon
4 dried red chillies chopped
1-2 tbsp balsamic vinegar
salt and ground pepper

Method:
Cook the noodles as per instructions in the box.

Meanwhile heat the oil in a pan and cook the garlic and onion until they begin to soften.
Add the peppers and zucchini and cook for 15 mins over medium heat until they begin to soften and brown.

Add the peanuts and cook for another min.

Whisk together the olive oil, grated lemon zest and 3 tbsp of the lemon juice.Add the red chillies and balsamic vinegar to taste.
Season with salt and pepper.

Toss the noodles into the vegetables and stir-fry to heat through.Add the dressing, stir to coat and serve immediately.

Tang Loaf with Apples, Walnuts and Raisins

2008-09-15T16:19:00.000-07:00

This cake is from one of the cookbooks I own.I hadn't looked into this book in years and as I was tidying up my itsty bitsy shelf in my kitchen dedicated to cookbooks, I started going through it and found this recipe.The original recipe had orange juice which I did not have and I searched my pantry and found I had a can of tang that I substituted with and the fruits in it were apricots and apples with orange peel.

This is the the original recipe.I have added my substitutions in brackets.

Ingredients:

2 cups whole wheat flour
1 tsp baking powder (I added baking soda)
1 pinch salt
1/2 cup sunflower or low-fat margarine (I added butter)
1 cup light brown sugar (I added 3 tbsp sugar with the brown sugar)
Juice of 1 Orange (Made one cup tang as per instructions on box and added that)
2 large eggs lightly beaten
rind,grated and juice of one Orange (Used 1 cup Tang)
1/2 cup walnuts chopped
1/3 cup dried apricots chopped (used 1 tbsp raisins)
1 large cooking apple (used 1 small red apple)
oil for greasing (I used oil spray with flour)

Method:
Preheat Oven to 350 deg F.
Grease a 2 pound loaf pan and line the bottom with wax paper .(I lined my loaf pan with Aluminium foil and sprayed with oil spray)

Mix flour, baking powder and salt in a mixing bowl.
Add the margarine,sugar,eggs,orange rind and juice.(Instead of orange rind and juice I added tang)

Stir ,then beat with an electric beater till smooth.(I stirred and beat with a wooden ladle)

Stir in the walnuts, apricots(I used raisins).
Quarter ,core and peel the apple.Chop coarsely and add to the mixture.

Stir and spoon the mixture into the prepared pan and level the top.

Bake approximately 30 mins till you poke with a knife ad it comes our clean.My book did not have the exact time.So I kept checking every 5 mins.I baked for 30 mins and then switched off the oven and kept for a while.

Needless to say, the substitutions all worked and I love the end product.My son lapped it all up and said me-me (Yummy) :)

Sneaky Mac and Cheese

2008-09-02T11:35:00.000-07:00

This month has been everything about sneaking in Veggies into R's diet.He refuses to eat them whole.So this is one more thing I tried and succeeded in getting him to eat.

R loves pasta..esp buttery pasta with cheese grated on top.So I sneaked in some veggies into his bowl of pasta for lunch today.

Ingredients:

1/2 cup elbow macaroni
1 tsp butter
salt
grated parmesan cheese
cauliflower puree 2 tbsp (you can add more )
(Steam cauliflower florets in the microwave for 5 mins and puree in mixer.Store in freezer)

Method:

Cook the pasta as per instructions in the box
Drain and pour in a bowl
Add a pinch of salt and the cauliflower puree.Stir well.
Add the cheese and mix well.
Serve hot.It was gulped down instantly. Big grin on this moms face for today.

My lil one loves pizza

2008-08-29T11:37:00.000-07:00

I had this premade pillsbury dough in the fridge and decided to use it today.I looked into Jessica Seinfeld's cookbook and decided to use her method of pureeing veggies and sneaking them in.My son loves pizza and nowadays refuses to eat any veggies or fruits in their true form.This pizza is a lifesaver for me.He loved it so much that I barely got to taste it myself.But from what I tasted, this is one delicious pizza .

Preheat oven to 425 deg F
1 cup frozen shopped spinach microwaved for 3 mins and pureed.
store bought pizza sauce
mozzarella cheese

roll out the dough into desired shape.I used 1/2 the dough.
Spread the pureed spinach
spread the tomato sauce
top with the cheese
Bake for 10-14 mins
Enjoy !

Sabudana Khichdi

2008-08-14T21:00:00.001-07:00

I love love love Sabudana Khichdi.I like it only my way.It is so easy to make and so delicious.

Ingredients:
1 1/2 cup Sabudana
4/5 green chillies finely chopped
Oil
2 tsp Cumin seeds
Handful Peanuts
2 Potatoes boiled (I wrap the chopped potatoes in cling wrap and cook in the microwave for 5 mins)
Salt to taste
Coriander leaves chopped for garnish
lime

Method:
Soak the sabudana in just enough water to cover it for an hour.
Drain it and keep it in the strainer for another hour.
Heat oil in a large vessel.
Add cumin seeds and green chillies.
Add peanuts and saute till nicely brown
Add the boiled potatoes and salt and mix well
Once the potatoes are crisp, add the sabudana.
Stir for 5 mins .
Garnish with coriander and lime juice.

I like to eat it with some curds

Kathrika Pitla (Eggplant Coconut Curry)

2008-08-08T18:14:00.000-07:00

This is another recipe I have tried from The Budding Cook within the same week. It came out so good.I made it for the breakfast club my husband belongs to (yeah yeah his club and I cook) and I got fantastic feedback from everyone.Thanks again Budding Cook.This is her recipe.

Ingredients:
6-7 brinjals, cubed and placed in a bowl of salted water to prevent discoloration.
A big ball of tamarind soaked in hot water
1-2 tsp brown sugar or jaggery (optional)(I did not add it)
½ cup cooked toor dal/split pigeon peas

For roasting and grinding:
1 Tbsp oil
1 Tbsp urad dal/white lentils
1 Tbsp chana dal/split chickpeas
1 ½ Tbsp coriander seeds
5-8 red chillies
2-3 Tbsp coconut

For seasoning:
I Tbsp Oil
½ tsp mustard seeds
½ tsp urad dal/white lentils
4-5 curry leaves
A pinch of asafoetida

Method:
Cook the eggplant cubes with some salt in the tamarind extract. Add the jaggery. Cook till eggplants are soft.

Add the roasted and ground spice mixture to the cooked eggplants and cook on medium heat for 2-4 minutes.

Add the cooked dal to the above mixture. Add desired amounts of water depending on the consistency required. Cook for 5 minutes or so. Bring to a boil and turn off the heat.

In a small pan, heat the oil and add all the ingredients for seasoning. Pour the seasoned oil over the pitla.

This went very well with the Ven Pongal I had made for the club.

Egg Curry

2008-08-06T18:34:00.000-07:00

I had bookmarked this recipe for Egg Curry by The Budding Cook a long time ago and always meant to try it. Tonight I did try the recipe and it worked for me. I like the flavour of the curry and enjoyed it with rice.

I used the exact recipe as Budding Cook .The only thing I did different was I added the tomato paste with the sauteed onions and tomatoes and boiled it well before pureeing it and then gave the puree a boil with the spices and the eggs.

Ingredients:

6 hard-boiled eggs
3 onions chopped
2 tomatoes chopped
2 Tbsp tomato paste
1/2 tsp ginger-garlic paste
5-6 green chillies, chopped finely
1 ½ tsp coriander powder
1 tsp garam masala powder
Coriander leaves for garnishing
Salt to taste

Seasoning :
1 Tbsp oil
1 tsp cumin seeds

Method:
Heat oil in a pan & add the cumin seeds.
Add the ginger-garlic paste ,green chillies and chopped onions. Saute till the onions are tender.

Add the chopped tomatoes
Add the tomato paste and 1/2 cup water.
Boil and grind in mixer.

Add the ground paste into a pan.
Add the coriander powder, garam masala and salt.
Add the boiled eggs and cook for 15 mins on medium.

Garnish with chopped coriander leaves.
Enjoy hot with rice.

Dosa

2008-08-01T16:12:00.000-07:00

Ingredients:
3 cups raw parboiled rice
1 cup urad daal (whole black gram lentil)
1 tsp fenugreek seeds
salt

Method:
Soak rice in double the quantity of water.
Soak the urad daal and fenugreek seeds in 2 cups water.

Soak the above for 6 hours
Grind the rice first until coarse.
Then grind the urad.
Mix the rice with the urad and add about 1 1/2 tsp salt.
Keep it in a warm place overnight (atleast 8 hours).
The dough will rise to double its original consistency.

Heat oil on a pan
Add the dosa batter and spread on pan.
Flip the dosa over after a minute.
Serve with chutney powder.

Garlic Rasam

2008-08-01T10:16:00.000-07:00

This recipe has been given to us by our good friend Ani.His aunt visited him a couple of years ago and we got to eat her deliciously cooked south indian fare.This is her recipe.

Ingredients:

4 cups water
1 tbsp tamarind paste
1/4 cup chopped coriander leaves
1 sprig (about 7) curry leaf
6 pods garlic crushed
1 tomato chopped
1 1/2 tsp cumin-pepper powder (Grind equal quantity black pepper and cumin seeds)

1 tsp asafoetida powder
1 tsp salt
1 tsp red chilli powder (I use 1 tsp rasam powder instead)

Seasoning:

1 tsp ghee
1 tsp mustard seeds
1 tsp urad daal (black gram lentil)
1 red chilli

Method :

In a pan, take 4 cups water.
Add the tamarind paste, cumin-pepper powder,coriander leaves , curry leaves and crushed garlic.
Add the asafoetida, tomato ,salt and chilli powder
Heat on medium flame till the aroma of tamarind is gone .(about 10 mins)

Add a cup of water and give a boil.
Add the seasonings and serve hot with rice.

Quick Bhel

2008-07-31T20:40:00.000-07:00

Ingredients:

2 cups instant bhel mix from Indian store (I used Bombay Bhel)
1/2 onion chopped
1/4 cups coriander leaves chopped
1 tomato chopped
1 tsp green mango chopped (optional)
1/4 cup mint chutney
1/2 tsp chaat masala (optional)

Method:
Combine the onion, tomato and coriander leaves

Add in the instant bhel and mint chutney

Add the chaat masala and green mango
Enjoy

Peas Pulav

2008-07-31T11:53:00.002-07:00

Ingredients:

1 1/2 cup Basmati rice
2 tsp Ghee
salt to taste
2 tsp cumin seeds
2 green chillies split lengthwise
1/2 cup green peas
1 sprig mint
1/4 cup coriander leaves

Method:

Heat ghee.
Add the cumin seeds and green chillies.
Add the basmati rice and saute for a few mins.
Add peas and salt .

Transfer the above to your electric cooker.
Add 3 cups water and turn your cooker on.

Chop the mint and coriander leaves finely.

Add to rice once done and serve hot.
You will love the aroma as well as the taste of the pulav.

Delicious Arhar Daal

2008-07-31T11:53:00.001-07:00

Ingredients:

1 cup Pigeon pea(tuar daal) pressure cooked for 3 whistles
salt to taste
2 green chillies
1 inch piece of ginger
1 pod garlic
1 tsp juice of lemon
1/2 tsp turmeric

Seasoning:
2 tsp oil
1 sp cumin seeds

coriander leaves chopped for garnish

Method:
Pressure cook the daal
In a pan, add oil and cumin seeds

To that, crush the ginger ,garlic and green chillies and add.
Add turmeric powder
Add the pressure cooked daal and salt.
Give it a boil.
Add the lemon juice, garnish with coriander leaves and serve hot with rice or rotis.Very delicious daal in a few steps.

Molagu Kozhambu (Spicy Sambar)

2008-07-30T18:53:00.000-07:00

Since I was making Poricha Kootu which is my abso fav thing in the world esp if made by my mom, I decided to make Molagu Kozhambu for D as he is not very into Kootus. Anyways it has come out so well today that I can't wait for my hubby to come and try it out. :)

Ingredients:

1/2 cup Small red onions peeled by hand and sliced fine
1 tsp Tamarind paste
Oil for frying

Seasoning:

1 Tbsp oil
1/4 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
few Curry leaves

Ground paste:
Heat little oil in a small pan
Add 4 red chillies
1 tsp Tuar daal
1 tsp Urad daal
Add to mixer along with a a sprig of curry leaves
Grind to a coarse powder form.

Method:
Heat oil in a pan
Add the seasonings.Then the onions.
Fry till golden.
Add ground paste and fry for a couple of mins.
Add the tamarind paste and 2 cups water and salt to taste.
Boil till oil floats on top.
Serve on hot rice.

Poricha Kootu (Mixed Veg Coconut Curry)

2008-07-30T18:52:00.000-07:00

This is one recipe I love love love !! My mom makes one version of it (adds different veggies but any veggies will usually do) and we loved eating it with hot rotis.I have tried making it to get the exact taste as my mom but have never come as close as I have this time.So am posting this recipe as an ode to her ! Thanks Amma.

I had plenty of leftover veggies in the fridge. You know the veggies that you use for a recipe and have some remaining which you keep for another day.You can use any veggie combination. I used

1 cup of white pumpkin chopped
1 green banana chopped
1 carrot chopped
1 zucchini chopped
1 long gourd chopped
Pressure cook the above for 3 whistles with 1/4 cup tuar daal(Pigeon pea).

Seasoning:
2 tsp oil
1/4 tsp mustard seeds

Ground paste:
Fry in oil and grind with 1/4 cup coconut
6 red chillies
1 tsp cumin seeds
1 tsp urad daal (black gram daal)
I added 1/4 tsp black pepper pods but it is optional.
1 cup water .add little at a time while grinding.

Method:
In a deep pan add the pressure cooked veggies
Add the ground mixture, salt and boil.
Heat oil in a pan and add the mustard seeds.
Season the veggies when mustard seeds crackle.
Mix well.
Garnish with curry leaves and enjoy with Rotis or rice.

Mint Coriander Chutney

2008-07-29T17:56:00.001-07:00

2 sprigs mint
1 bunch coriander leaves
2 green chillies
salt to taste
1 tsp raw peanuts
1 tbsp roasted chana daal (split chickpea)

In a mixer, add all of the above and grind with little water.
Chutney is ready.

Green Mango Daal

2008-07-26T13:29:00.000-07:00

This is a Daal I got to try out at a friends place while visiting her for a weekend. I had to try it out as I loved the flavor of Mango in the daal. Thanks Jo ! This is the best daal I have ever had in my entire life ! I made this for lunch today and we had it with Alu paratha and also with rice. We couldn't stop eating !

Ingredients:

1 cup Toor daal (Pigeon Pea)
1 big Green mango
1 tsp Salt

Tempering:

2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Asafoetida powder
1 tsp Turmeric powder
4/5 Curry leaves
1 Red chilli

Method :

Chop the mango with skin on into cubes.Discard the seed.
Add to 1 cup toor daal and cook in water till done.I cooked it in the pressure cooker for 3 whistles.1 cup daal with 3 cups water for the pressure cooker.
Heat a pan and add oil.
Add the tempering and wait till mustard splutters.
Add the daal with mango .
Add 1 cup water, salt and cook on medium till it boils.
Enjoy with rotis and rice.

Berry Walnut Muffin

2008-07-12T15:35:00.000-07:00

I used frozen berries for this recipe.Bought the bag having raspberry,blueberry and marionberry mix.I have tried Anu's recipe to the T except I added a bowl of the berries and 1/2 cup chopped walnuts.Check out her recipe here Raspberry and Blueberry Muffins
Bake at 400 deg F for 20 mins

Tried the cooking spray with flour.

The recipe surely works.The muffins are a hit and we can't stop eating them.

Morrocan Mint Tea

2008-05-12T22:36:00.001-07:00

This recipe is one I just love.My friend V.M makes it often and it tastes so awesomely good.Great for summer days.

Boil water in a kettle .
Take some mint leaves(1/2 cup) in a jug.
Add 4 tea bags (I used Lipton but the flavor really pops with Earl Grey)
Add the boiled water to the mint and tea and let it steep for a few mins
Enjoy with a tsp or 2 of sugar.

Tortilla sandwich and Refreshing Buttermilk

2008-04-29T18:12:00.000-07:00

Last night on a whim, I decided to make this dish.My husband made it when my parents were here and they loved it.So here is the recipe.Very simple and yummy.

Tortilla Sandwich

Tortillas (1 packet whole wheat,I use Rotis more often)
Cheese (I used cheddar and mozzarella)
Zucchini 2 small chopped
yellow squash 2 chopped
onion 1 chopped
capsicum (1 green and 1/2 red) chopped
salt
pepper
oil 2 tsp

In a pan, add oil add all the veggies,salt and pepper
Saute till done.Keep aside.

Heat tortilla on the pan.
Add cheese .
Add the veggies
Cover with another tortilla.
After a min, flip the tortilla .
Enjoy.

Buttermilk

This buttermilk goes really well with the tortilla dish.So very easy and refreshing.

In a glass, add store bought buttermilk and water.
Add a pinch each of asafoetida, cumin seeds, salt, pepper.
Add a curry leaf and a pinch of chopped cilantro.
mix well and enjoy.

This is my entry to AWED by DK's Culinary Bazaar.

Breakfast Out!

2008-04-24T13:37:00.000-07:00

Today I got to eat breakfast out.So my hubby and I headed to a local cafe (we've always wanted to come here for breakfast but have only been here for dinner).I just love this place.It is always packed with people but never feels overcrowded you know what I mean.I also love the service and the cool cups and plates that they get you food in..:)

We had the Scrambled eggs with potatoes and carmelized onions, wheat toast (the butter was amazing) ,orange juice and a cappuccino.Everything was fabulous.Best of all, it was the first time D(my husband) and I got to go out to breakfast alone without R (my 2 yr old).It was so nice to relax and have a meal and not worry about R.Aah.Just for that ,we will do it again.

Tonight's dinner:Methi Sambar and Spicy Cauliflower Sabji

2008-04-22T21:59:00.000-07:00

I am so glad to see fresh greens in the grocery aisle and this week I bought bunches of Methi(fenugreek) leaves .One of our(my hubby and mine)favourite sambhar is Methi leaves sambhar which trust me is the most flavourful sambar you will ever eat.:) Added to that I made Spicy Cauliflower with a new masala Thanks to my mom.

Methi Leaves Sambhar:

Toor daal (yellow lentils) 3/4 cup cooked
Potatoes diced 1 cup microwaved for 5 mins
Onion chopped 1 cup
Fenugreek leaves 1 cup
Green chillies 4 slit
Tamarind paste 1 tbsp
Ghee 2 tbsp
Salt 1 tsp
Mustard seeds 1 tsp
Urad Daal (black gram beans) 1 tsp
Hing (Asafoetida) 1/2 tsp
Red Chillies 2
Sambar powder 2 1/2 tsp

Heat ghee in a vessel
Add mustard, red chilli, Urad daal and Hing.Wait till mustard splutters.

Add onion,fenugreek ,Potato and Green chilli.
Fry for a few mins till you get an aroma.
Remove and keep aside on a plate.

In the same vessel,add tamarind paste and 2 1/2 cups water.Add sambar powder and salt.Boil till water reduced to half its quantity.

Add the fried items and cooked daal.Boil till the sambar is thick.

Serve hot with Rice.

Cauliflower Sabji:

Cauliflower 1 head broken into florets steamed in the microwave for 8 mins
Oil 2 tsp
Cumin seeds 1 tsp
Red Chilli 1
Everest Sabji Masala 1 tsp

Heat Oil on a pan.Add cumin seeds, red chilli and everest masala.Fry for a minute.

Add the steamed cauliflower florets.Saute till the masala coats the florets and the water evaporates.

Enjoy hot.

Vermicelli with Mixed Veggies

2008-04-22T13:35:00.000-07:00

My typical afternoon routine is to look at blogs ,tweak my blog(so very addicted to it) and try out recipes to put on my blog:).So as I was thinking of what to cook for my son (he naps, i blog), I came across Food For Plastic Challenge III Event hosted by What's cooking?

Tupperware is celebrating April as Children’s month and they are donating $1 from the sale of selected items to the Boys & Girls Clubs.

This is my entry towards the Challenge and also my son's evening snack.(He has been eating this since he was almost a year old.Very yummy and the Veggies go in too!)

Recipe

Melted Butter or Ghee.(Clarified Butter) 1/2 tsp
Cumin seeds 1/2 tsp
Pepper as per taste (I do 3-4 rounds on the pepper mill)
salt as per taste
Turmeric 1 pinch for colour
Asafoetida 3 pinches (optional)

Frozen mixed veggies 1 small bowl
Vermicelli 1/2 cup(I buy Bambino's Roasted Vermicelli from the Indian Grocery Store)
Water to cook

In a pan, heat butter and add Cumin seeds, pepper,turmeric and asafoetida

After a minute,add the mixed veggies,salt and water.Cover and cook till tenter.

Add the vermicelli to the boiling water .Lower the heat and cover it.Cook till the water evaporates.

Serve hot.

Yellow Daal

2008-04-21T23:27:00.000-07:00

This was dinner lastnight along with rice.I love the simple flavours of the lentils.Everyone (read every indian friend) I know has been brought up on Daal and Rice.Add a little dab of ghee(clarified butter), mix in with hot rice and it is the most satisfying meal of all.

Recipe:

Lentils 1 cup pressure cooked till 3 whistles ( i used a mix of many lentils.)
Oil
Cumin Seeds 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp (use according to spice level)
Salt 1 tsp
Garlic 2 pods
Ginger 1 inch grated
Coriander leaves chopped

Pressure cook lentils in the cooker .

Heat oil in a big vessel.Add cumin seeds,turmeric powder,ginger and garlic.Fry for a min.

Add chilli powder,salt and add the cooked daal.

Add water and allow to cook on medium heat till it bubbles.

Garnish with coriander leaves and serve hot with rice.

Banana Bread

2008-04-18T17:50:00.000-07:00

This is my entry to NQN’s Banana Bread bakeoff event!.

Oh Yum! I actually have this recipe courtesy my friend and we baked it together in her portable oven years ago.I had an over-ripe banana and only 1/4 cup flour (maida) and so I tweaked the recipe a bit.I can't stop eating it.I just made it and its almost gone:)

The actual recipe:
Sugar 1 cup
Butter 1/2 cup
Bananas 3
Eggs 2
Flour 1 1/4 cups
Salt 1/2 tsp
Baking Soda 1 tsp
Chopped Walnuts 1/2 cup

Preheat oven to 350 deg F

In a Mixing bowl, combine sugar and butter.Mix till creamy.

Add banana halves one at a time,eggs, salt and mix well.

Stir in the chopped walnuts.Pour batter into loaf pan and bake for 45-50 mins at 350.

Rotis

2008-04-14T23:30:00.001-07:00

Wheat flour 3 cups
water as needed

Knead wheat flour with water to make soft dough.
Keep aside for 15 mins covered with a damp towel.
Make the rotis by rolling a ball of dough into a round shape using the rolling pin.
Heat on the stove untill it puffs up.Serve with a curry.

Alu Palak Methi

2008-04-14T22:24:00.000-07:00

Tonight's meal was heaven.My dear hubby decided to make this dish and he did it with ingredients from the top of his head.It was the most yummiest palak-alu-methi I have ever had.
Here is the recipe:
Ingredients:
Aloo (Potatoes) - 5
Palak (Spinach) - 1 Bunch
Dry Methi Leaves(Fenugreek) - 1 Bunch
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Seasoning:
Onions - 1 onion cut into small pieces
Jeera (Cumin)seeds - 1/2 tsp
Cardamom - 2 Pods
Star Anise - 1
Cloves - 2
Bay Leaf - 3
Oil - 4 tbs
Ginger Garlic paste - 1 tsp

Method:
Boil, peel & cut potatoes into small square cubes.

Heat oil in a vessel, when hot add Bay Leaf, Cloves, Cardamom and Star Anise. Fry the spices till you get a nice aroma. Then add jeera and onions and fry till golden. Add the ginger garlic paste.

Add washed & chopped Palak (frozen spinach is also a good option) & Methi leaves; Add salt, chilli powder & turmeric; Add very little water & cover for 3 minutes.

Add potato cubes and mix it with the palak properly.

Fry until all water from spinach/palak evaporates & potatoes turn light golden color.

Serve hot.

Desi Chinese

2008-04-13T20:36:00.000-07:00

A couple of weeks ago, my husband and me had a real hankering for Desi Chinese.We love to eat chinese takeouts but whenever we invite friends over for dinner, we end up cooking indian food.So this time my son's friend (read girlfriend) and her folks came over for dinner and we decided to try our desi-chinese cooking on them.Since my hubby D almost always is gung-ho about joining in on the cooking (yeah yeah lucky me...),he did actually cook all the food for the party and i was but the "mundu-boy" getting him chillies from the fridge , search for ingredients in my pantry and doing a bit of
chopping and dicing.The food turned out amazingly delicious and we actually began with soup and ended with fortune cookies.cool na !

Hot and Sour Soup

chilli garlic paste:
2 dry red chillies -deseeded and soaked in water for 10 mins
2 flakes garlic
other ingredients:
3 tbsp tomato puree
4 tbsp maggie tomato ketchup(any ketchup will do)
1 tbsp finely sliced french beans
1/2 cup carrot sliced into rounds
1-2 tbsp dried mushrooms
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
1-2 tsp soy sauce
3 cups vegetable stock
4 1/2 tbsp cornflour mixed with 1/2 cup water

soak dry red chilles in water for 10 mins
for the chilli garlic paste, drain the red chillies.Grind red chillies,garlic to a paste.
if dried mushrooms are available,soak them in water for 1/2 hr to soften
Heat 2 tbsp oil.Add chilli garlic paste.Stir.
Add the tomato puree
Add beans,soaked mushrooms and carrots.Stir well.
Add all the other ingredients except cornflour paste.Boil for 2 mins.
Add corflour paste,stirring continously.Cook for 2-3 mins till the soup turns thick.Serve hot.

Desi Egg Fried Rice

1 1/2 cups basmati rice- boiled and spread on a tray to cool
2 flakes garlic crushed
2 green chillies chopped finely
2 green onions chopped till the greens,keep greens seperate
1/2 cup chopped french beans
1 carrot diced
1 tsp salt
1/2 tsp pepper
2 eggs beaten
2 tablespoons soy sauce

Heat 2 tbsp oil.Add garlic,green chillies and wjites of onions.Stir
Add beans,stir for a min.
Add carrots .Stir fry for a min
Add capsicum.Stir to mix.
Add salt,pepper.Mix well.
Add rice.Reduce heat.Sprinkle soya sauce on the rice.
Add the eggs and stir well.
Mix well using 2 forks.Add greens of onions.
Stir fry till eggs are done.Serve.

Chinese Eggplant in Garlic Sauce

4 Chinese eggplant, peeled and cut into 1 inch strips
olive oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 tablespoon hoisin sauce
1 tsp sugar
1/4 cup vegetable broth
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons water

Saute eggplant in a pan with oil.Add water and cook till tender

Meanwhile in small saucepan heat 1/3 cup oil over medium heat.
Add ginger and garlic and cook 1 minute until brown.
Add hoisin sauce and stir.
Quickly add sugar, broth, soy sauce.
Bring to a boil.
Stir cornstarch into water until dissolved.
Add to sauce and stir until thickened.

Pour sauce over vegetables; toss to coat.

Veg Chow Mein

100 gm noodles
2 flakes garlic crushed
1 onion sliced
1 carrot shredded
1 cup shredded cabbage
1 capsicum shredded
salt
1 tsp white pepper
2 tsp soy sauce
1 1/2 chilli sauce

Make noodles as per instructio on the packet.I used the Hakka noodles from the local indian store.
Wash with cold water several times.Strain
Shred all vegetables into thin long strips.To shred onions, peel and cut into half.Cut each half into thin semi circles to get long strips of the onion.To shred carrots, grate on the thick side of the grater.
Heat oil.Add sliced onion.Stir fry for 1-2 mins.Add garlic.Mix.
Stir fry carrots for a min.Add cabbage and capsicum.
Add salt,pepper.
Add boiled noodles.Sprinkle soy sauce and mix well with 2 forks so that all the ingredients are mixed well.
Add chilli sauce.Stir fry for a min.Add more soy sauce for a darker colour.

Plum Cake

2008-03-25T23:25:00.001-07:00

We get this cake from a local bakery.Both my son and my husband love it and we buy it very often.

Drumstick Sambar with Okra Kari

2008-03-25T23:11:00.000-07:00

Adai

2008-03-25T18:45:00.000-07:00

Also called Daal(Lentil) Dosai.I used to hate it.simply hated it when I was little.Don't ask me why but my mom could not get me to eat Adai.But my lil one R loves it.It could be because I feed it to him with Ghee and Sugar.But I really don't mind since this is the only way some daal goes into his lil tummy.

Cheerios

2008-03-25T15:44:00.000-07:00

My favorite cereal is eating Cheerios with hot milk and a spoon of sugar. I don't know what it is about Cheerios but i feel comforted eating it.

Home Cooking

2008-03-25T11:12:00.000-07:00

I love Rasam.I am a fan of Rasam be it Tomato,Lemon or Pepper Rasam.I made Tomato Rasam lastnight for dinner with Cabbage Kari.Eat it hot with rice and I go back to my childhood days.