My Culinary Endeavours

Cashew-Pista Roll

2011-10-23T15:04:00.000-07:00

This sweet i wanted to try for a long long time and finally got a chance to make it. I wanted to send some sweets to my close friends and got a nice chance to make it. Hope they will like it.

Cashew Barfi

Ingredients

1 cup Cashew powder

3/4 cup Castor sugar(Powdered sugar)

1/4 cup water

Method

Grind the cashew to fine powder.

In a kadai add the water and sugar powder and allow it boil. No need to check for string consistency.

Once you see the white bubbles at the bottom of the pan, add the cashew powder and mix well.

Keep stirring and you will see that the dough is getting thicker and will form a semi dough then switch of the stove. (The best way to check is, Drop a little in a plate and check it. It should form a soft ball).

Transfer it to a plate and allow it to cool.

Once it is cooled a little bit, Knead the dough with your hands well and it will form like a chappathi dough.

If the dough is too dry and you are not able t roll, You can add a little milk to make it soft dough.

Roll it and cut into desired shapes.[This is for Kaju kathli]

Pista barfi

1 cup unsalted pista

1/2 cup powdered sugar

less than 1/4 water

Follow the same procedure as the Cashew barfi and keep the dough aside.

For cashew-Pista Roll

Take a small ball size cashew dough and roll it a littlle bit.

Place a small ball size pista dough and cover it and cut it into half.

cashew-pista roll is ready.

Enjoy..

Happy Diwali to all of you.

Jalebi|ICC Challenge

2011-09-14T21:29:00.000-07:00

After a long time i am taking part in Indian cooking challenge for August hosted by Srivalli.
For a long time i wanted to try Jalebi at home. When i saw the recipe from her, It was really simple and easy to do. Hence thought of taking part this month. Here goes the recipe for the month.
Ingredients
For the Batter
1 cup All purpose flour/Maida
1/4 cup Corn starch
1 table spoon hot oil
1 tea spoon squeezed lemon/lime
1 cup curd/yogurt
Pinch of safforn/yellow color (I did not have any color, Hence used a pinch of Turmeric powder)

Method to make the batter:
In a bowl mix all the above ingredients and allow it to ferment one full night or for atleast 7-8 hours. The batter has to be really thick like pancake batter. If it is watery add some corn starch to make it thick.

For the Syrup
1 cup sugar
1/2 cup water
1/2 lemon

Method to make the syrup
Boil both sugar and water to form a light syrup consistency and then squeeze the lemon to avoid crystallization.keep the syrup warm.

oil for deep frying
I used Ketchup bottle to squeeze the batter into hot oil.

To form jalebi's
In a deep frying pan pour the oil and once the oil is hot squeeze the Jalebi's using the bottle or zip top bag with one corner snipped.
Keep the stove in low flame so that the Jalebi does not become brown too fast.
Once they turn light brown and crisp.Remove from the stove and directly drop in the Sugar syrup and leave it for couple of minutes and serve warm.

Salted Paniyaram|Snacks

2011-09-05T17:00:00.000-07:00

Got this recipe from one of my close friend and wanted to try for a long time.The recipe turned out too good.Thank you very much for the recipe S.
It is really fast and easy to do this dish. There is no fermentation required for this dish.
Ingredients
4 cups Raw rice
1 cup Urad dhal

To Temper
1 tea spoon oil
1 tea spoon Mustard seeds
1 tea spoon urad dhal
2-3 Green chillies
Few curry leaves
1 Chopped Onion
Salt to taste.

Method
Soak the rice and dhal for 1-2 hours
Grind the Rice, dhal and salt to a semi thick batter like Idli or Dosa batter. [I used Mixie to grind, You can grind in Grinder also]. You can add water if the batter is too thick to pour.
No need t ferment the batter You can make paniyaram right away after grinding.
In a small pan, add oil,and all other ingredients to temper and mix in the batter.
Heat the Appam/Paniyaram pan and add a drop of oil in each hole.
Pour one laddle full of batter and allow to cook for few minutes and turn the side and once it turns little brownish color, you can take it out.
Beautiful salted paniyaram is ready.

Dates and Almond payasam|5 Ingredients or less

2011-08-29T21:00:00.000-07:00

Had lot of dates at home and was wondering what can i do with that, and then came up with Payasam. Today is last day for the Blogging Marathon #8 hosted by Srivalli

Ingredients:
5-6 pitted dates
2 table spoon of Jaggery
1/2 cup Coconut milk
3-4 almonds
1/2 tsp cardamon powder
1/2 cup milk (optional)

Method:
Boil the pitted dates in little water in either Microwave for 2 minutes or in stove till it becomes soft.Grind the pitted dates, almond into a coarse paste.
In a vessel heat the Jaggery, coconut milk, milk and cardamon powder and allow it to boil for 3 minutes.
Add the dates paste and allow it boil for 5 minutes
Paysam is ready.

Note:
Milk is optional.
Add milk if the coconut milk is very thick. Else we need not add milk.
I used Coconut milk tin available in stores. hence i had to use milk to make it liquid.

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Tea Masala|Condiments

2011-08-28T21:07:00.000-07:00

Tea masala is easiest powder to grind and also very flavorful. It gives a very nice flavor and smell to the tea.
Ingredients
3 tsp pepper corns
Piece of dry ginger (I used 3 tsp dry ginger powder)
1 Cinnamon stick
6-7 Cloves
3-4 Cardomon seeds

Grind all the above ingredients and add 1/2 to 1 tea spoon while boiling tea water.
And then add milk and serve hot.

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Onion Bajji|5 Ingredients or less

2011-08-26T20:49:00.000-07:00

Friday evening and why will we not want to eat some crispy snack like Bajji with some hot tea?
Also, relax and play with my baby,crawling ,smiling,laughing with him and sing rhymes for him.
He also loves to watch me cooking,stirring,making sounds etc.. at this age itself.
What more we want??
Ingredients
1 cup Besan (Kadalai Maav)
1/4 cup Rice flour (Arisi Maav)
1 tea spoon chilli powder (Milagai podi)
Onions cut in round shape
water
salt to taste

Method
In a vessel add the flour,salt,chilli powder and water and mix and form a thick liquid.
Dip the cut onions and deep fry them in the oil until it is bright orangish yellow.
Serve hot with ketchup or any chutneys.

You can try this with any veggies you like.

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Peerkangai(Ridge Gourd)Thuvayal|5 Ingredients or less

2011-08-25T20:42:00.000-07:00

Today, I had peerkangai at home which i bought from Indian store and thought of making Thuvayal with that. Also, it would ideally fit for the theme 5 Ingredients for BM#8.
Ingredients
1 long Ridge Gourd(Peerkangai)
1-2 table spoon Urad dhal
3-4 Red Chillies
1/2 tea spoon Tamarind paste
salt to taste and little oil

Method
In a pan add the oil,urad dhal and red chillies and fry for a minute.keep them aside.
In the same pan add the cut ridge gourd and saute until it shrinks a little bit or till the raw smell goes away.
Add the salt and tamarind paste and saute for a minute.
Grind everything to a smooth paste including the dhal and gourd to form a thick thuvayal.
Serve with Rice and ghee or any tiffin.

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Spring Onion Sabji|5 Ingredients or less

2011-08-24T20:43:00.000-07:00

My post for the second of the Blogging Marathon here for the theme Ingredient or less.
Ingredients
2 bunches of Spring Onions or scallions
2 Tomatoes
1 tea spoon chilli powder and Garam masala
salt to taste
1 tea spoon oil
Method
Grind the Tomatoes and onions from the spring onions and keep aside.
chop the leaves of the scallions or spring onions.
In a pan add one tea spoon oil, ground onion and both the powders and stir for few minutes.
Then add the leaves and fry for a minute
Then add the tomatoes and salt and stir for few minutes until the raw smell goes away and becomes little thick. Add a little water if required to extend the consistency.
Serve hot with ice or Roti's.

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Rava Kesari|5 Ingredient or less

2011-08-23T15:28:00.000-07:00

Now comes the 8th version of Blogging Marathon hosted by Srivalli. This time there were several topics and i chose 5 ingredients or less. I thought of starting with a sweet dish today.
Now the recipe,
1/2 cup Sooji (Rava)
3/4-1 cup sugar (based on your sweet tooth)
1 cup water
2 tea spoon Ghee
Cashews and Raisins
Method:
In a pan add the ghee and cashews and raisins and fry till golden brown.
Add the Sooji and fry for a minute.
Add the sugar and water and stir well. Cover and allow it to cook for few minutes. Keep stirring on and off.
Once the consistency is thick turn off the stove and serve hot.
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Rawa Paniyaram|BM#7

2011-07-29T15:47:00.001-07:00

Today being Aadi velli kizhamai.I thought of making some sweet for Neivedyam.
Also, since this week is BM week and i chose the theme "cook from cook books".
I was browsing through Mallika Badrinath's book and found this one.
Recipe Source:Mallika Badrinath
Ingredients
Maida 1 cup
rawa 1 cup
sugar 1 cup
milk 1 cup
ghee or oil for frying
cardomom powder 1 tea spoon
cooking soda 1/4 tsp

Method:
Mix maida and rawa with sugar and milk.Keep it aside for 1 hour.
Mix cardomom powder and baking soda just before pouring in stove.
Heat the paniyaram vessel with little ghee in each pit.
Pour the batter in each pit half filled.
cook in medium flame and turn carefully.
Add little ghee if necessary.
when cooked remove from the stove and serve hot or cold.

This measurement gave around 20-24 paniyarams.

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Potato Roti|BM#7

2011-07-28T20:22:00.000-07:00

This is yet another very simple roti to make.I made some dhal today and thought of doing some different kind of roti.Everytime we do potato stuffed paratha.I wanted to do something different.I was browsing through Mallika Badrinath's book and found this Roti.

Recipe Source:Mallika Badrinath
2 cups Maida flour(All purpose flour)
1 potato (boiled and mashed)
salt to taste
1 tea spoon Jeera (cumin seeds)
1 tea spoon sugar
1/4 cup warm milk
1 tea spoon melted ghee/butter
Method:
In a vessel mix the ghee,salt,sugar and Jeera with the mashed potato
Mix the flour along with the potato mixture and slowly add the milk to form a thick and soft dough.
Add more milk if required.
Roll out into round chapathi's and place it on hot tava.
Flip the sides until done(brown spots appear).
Serve hot with any spicy side dish.

[In her recipe she has added baking soda 1 tea spoon. I did not use baking soda
In her recipe there was no Jeera,I added them for taste and digestion]
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Bread Upma|BM#7

2011-07-27T15:58:00.000-07:00

Recipe Source: Mallika Badrinath

I modified little bit based on my taste.
Ingredients:
7-8 slices of bread (I had sour dough bread at home)
1 onion
1 Tomato
1/2 capsicum
1 tea spoon chilli powder
1 tea spoon turmeric powder
salt to taste
1 tea spoon Mustard seeds
1 tea spoon Urad dhal
1 table spoon oil.

Method:
In a pan add the oil,mustard seeds,urad dhal and allow it to splutter.
Add the onions and salt and fry till golden brown.
Add the capsicum and allow it to cook for few minutes.
Add the tomatoes,turmeric powder,chilli powder and garam masala and cook till the oil seperates.
Add the sliced bread and mix well. Splash some water if needed.
Mix well and serve hot.

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Drumstick Leaves Thuvayal|BM#7

2011-07-26T09:27:00.000-07:00

I had a lot of drumstick leaves at home and wanted to make something different other than sambar which i usually make.I found this recipe (Thuvayal) in Mallika Badrinath's book.
Also, I thought this will be apt for Blogging Marathon for the theme, "Cook with cook books".
Recipe Source: Mallika Badrinath's Classic Lunch Recipes
1 cup Drumstick leaves
1 tbl spoon Urad dhal
1 tbl spoon Channa dhal
5-6 Red chillies
1 tbl spoon Coconut grated
pinch of Asafeotida
little tamarind
salt to taste
oil 2 tea spoon

Method:
In a pan add the oil,urad dhal,channa dhal,asafeotida and red chillies and fry until golden brown
Remove from the stove and keep them aside.
In a drop of oil fry the drunstick leaves seperatly until the leaves shrinks.
Grind everything together(leaves,Dhals,salt,tamarind and coconut) to a paste
Serve with rice or any tiffin varieties.

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Idli Chilli Powder|BM#7

2011-07-25T15:27:00.001-07:00

This recipe goes to Blogging Marathon hosted by Srivalli.
Recipe Source: Maillika Badrinath's Tiffin Varieties
Ingredients:
Urad Dhal 1/2 cup
Red Chillies- 15
Coriander seeds- 2 tea spoon
Channa Dhal - 2 tea spoon
tamarind- small goose berry sized
Jaggery- 1 tea spoon
salt to taste

Method:
Heat one tea spoon of oil and fry all the ingredients till golden brown.
Grind together with salt,Jaggery and tamarind.
Store it in a air tight container.
Serve a spoon of powder mixed with oil with any dosai or idli.

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Mixed Vegetable Sambar|BM#7

2011-07-23T18:35:00.000-07:00

Today is the second week of Blogging Marathon 7 hosted by Srivalli. I have chosen the theme "Cooking from cook books". My entry for the first day is Mixed Vegetable sambar (Udipi style) from Mallika Badrinath's cook book.
I just made some minor changes from her recpe of choosing vegetables. I chose vegetables whichever were availaible at home for me. This tasted really nice and little bit different taste comparing Tamil Nadu's sambar.
Recipe Source: Mallika Badrinath's Classic Lunch Recipes
Ingredients
cooked Toor dhal 1/2 cup
Onions/carrots/beans 1 cup
Tomatoes 1
Tamarind extract 1/4 cup
1 tea spoon Turmeric powder
Jaggery 1 tsp spoon
To Grind to a paste:
1 tbl spoon channa dhal
1 tbl spoon coriander seeds
Red Chillies 4-5
2 tsp poppy seeds (Khus Khus)
1 small piece cinnamon
Fenugreek seeds 1/4 tsp
2-3 cloves
2 tea spoon grated coconut
To Temper:
1 tea spoon Mustard seeds
Curry leaves
salt to taste
1 tea spoon oil

Method:
Cook dhal and keep aside.
In a small pan add a drop of oil,coriander seeds,red chillies,channa dhal,fenugreek seeds,poppy seeds,cinnamon and cloves and fry for a minute.
Grind to smooth paste with coconut and chopped tomatoes.
In a pressre cooker, add the one tea spoon oil,mustard seeds and curry leaves. Allow them to splutter.
Add the vegetables and fry for a minute.
Pour the diluted tamarind and cook till the vegetables become tender.
Mix the ground paste,cooked dhal,salt and jaggery and cook till the gravy comes to desired consistency.

This sambar was a super duper hit in our house.

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Banana and Dates Milkshake|Mini Bites|BM#6

2011-06-22T14:13:00.000-07:00

Today is the last day of BM#6 week 1.Srivalli had paired bloggers and we had to pick a recipe from their blog and cook and post it for the last day.I was paired with Suma and i decided to do Banana dates Milkshake from her blog which will fit my theme Mini Bites for kids.
Here is the recipe, I modified a little bit by ignoring Badam mix from her ingredients.I added few nuts as an alternative and made it a Banana and nut milkshake.
1 Banana
4-5 pitted Dates
1 spoon of almonds and raisins
1 cup almond milk or plain milk (I used Almond milk)
Sugar optional-I did not use them.

Blend all the ingredients together until all the dates and nuts are pureed well.
Refrigirate for sometime before serving and it tastes better when serve chilled.

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Chocolate Rolls|Mini Bites|BM#6

2011-06-21T14:13:00.001-07:00

Wow it's already the 6th day of Blogging Marathon. I decided to make some Chocolate Rolls with leftover Marie Biscuits and Cocoa powder. This is a bookmarked recipe for almost more than a year from Mane Adige's. I just modified the filling inside. I used Cashew powder instead of coconut powder.
Recipe is as follows:
For the Dough
1/2 pack of Marie biscuits
1 tbl spoon Cocoa powder
1/2 cup Milk
For the Filling:
1 cup powdered Cashewnuts
3/4 Powdered sugar
2 tbl spoon Butter (Melted)
1 tsp Elachi powder

Method:
Grind the biscuits to a smooth powder and mix cocoa powder and milk. (add the milk slowly based on the thickness of the dough)
Form a thick dough.Dough should be like thick chapathi dough and keep it aside.
In a cup mix the powdered cashew,powdered sugar,elachi powder and mix well.
Mix with the melted butter to a smooth paste. It should be a sticky paste.
Pull out a lemon size dough and roll it like a thick chapathi.
Spread a spoon full of cashew paste over the chapathi.
Roll the chapathi to form a cylinder shape.
Freeze the Chapathi for 20-25 minutes and cut and serve them.

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Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Berry Smoothie|Mini Bites|BM#6

2011-06-20T20:58:00.000-07:00

Today day was really hectic with my lil one.Just thought of making something really quick and simple for the Day 5 Blogging Marathon.
1 cup of Strawberry
1/2 cup of Blueberry
1/2 cup Rasberry
Few spoons Sugar(Optional)
2 cups of Milk

Method:
Grind all the ingredients together to a smooth shake.
Pour in a glass and serve chilled.
Kids or anyone would love them.

Notes:
You can use any berry as you like. Since it is summer here in the US and California has all kinds of berry availaible, i used all most of them.

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7 Taste Utthappam|Mini Bites|BM#6

2011-06-19T17:48:00.000-07:00

4th day of Blogging Marathon and was wondering what can i do today being a weekend.
Then suddenly was reminded of Saravana Bhavan's 7 taste utthappam. Just thought why don't i give it a try at home? Eventhough there are no kids to eat at my home. I just have an infant who has just started eating semi solids. But i thought of making them for my husband and me.
I am also sure all the kids will love and surely fit the theme Mini Bites.
Here goes the recipe. You can opt for any toppings you like. My toppings for 7 taste were,
Topping 1-> 1 tsp Tomato Chutney
Topping 2->1 tsp Corainder chutney
Topping 3->1 tsp Rasberry Jam
Topping 4->1 tsp Potato masala
Topping 5->1 tsp idli Chilli powder (Mulagai podi)
Topping 6->1 tsp onion and capsicum
Topping 7->1 small piece of cheese
Dosa batter 1-2 cup

Method: Make small size dosas and keep them in the plate. Spread each of topping one by one on every dosa. Only for Onion ,bell peppers,Chilli powder and cheese utthappam put the topping on the stove while making dosa. Serve hot for kids or adults they will love them.
Notes: Some might not like Jam. You can choose any other topping like white Coconut chutney.

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Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Paneer Paratha|Mini Bites|BM#6

2011-06-18T13:08:00.000-07:00

Today 3rd day of Blogging Marathon. My recipe for the day is Paneer Paratha.
Ingredients
For Outer covering
1 cup Whole wheat flour 1 tea spoon salt water to knead Stuffing
1 cup of grated paneer
2 tsp methi leaves
1 tsp Corainder powder 1 tsp chilli powder 1 tsp Cumin powder 1 tsp turmeric powder 1 tsp cumin seeds 1 tbl spn oil
salt to taste

Method:
For the Dough
Knead the flour with some water to form a thick dough. Place it aside for 1/2 hour.
Divide the flour to 10 equal parts.
For the Stuffing
In a pan, add oil,cumin seeds and allow it to splutter.
Then add all the other ingredeints and stir fry for couple of minutes and now the stuffing is ready.
For the Rest..
Now, roll the dough and flatten little bit and scoop 1-2 spoons of the suffing.
Roll out with a little flour into a flat chapathis'.Make it small for kids.
Heat the pan and place the paratha in the pan and allow it cook until you see brown spots on both sides. Add a drop of oil while cooking after you flip once.
Serve hot with Boondhi raitha or any raitha.

Check out other Blogging Marathoners with their various other themes.

Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Bread Bonda|Mini bites|BM#6

2011-06-16T22:03:00.000-07:00

Second day of blogging marathon and i made Bread Bonda for the theme Mini Bites.
This is yet another simple recipe and kid friendly.
Here is the recipe for the same,
2 cups of Bread crumbs
1/2 cup Rava/sooji
1 Green chillies chopped
1 Onions chopped
1 tea spoon Asafeotida
Corainder leaves chopped
salt to taste
water little bit
Oil to fry

Method:
Grind the bread to make it into crumbs, or you can use store bought bread crumbs.I had some bread at home which was nearing to end date. So thought of consuming it fast.
Add the rava,salt,chillies,asafeotida,coriander leaves and mix well.
Sprinkle some water and make a dough. Don't add too much water since bread absorbs lot of water.
Make into small round shapes and fry it in oil until golden brown.
Keep the stove in low flame since it has to cook well inside.
Serve hot with Ketchup or any sauce.

This snack does not take too long to do.

Check out other Blogging Marathoners with their various other themes.

Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Monaco mini bites|BM#6

2011-06-16T07:39:00.000-07:00

This is 6th Blogging Marathon run by Srivalli. This time i chose the theme 'Seven days of Mini Bites'. My recipe(Monaco Mini bites) for the first day is too too simple and easy to make if everything is at home.
Can there be a more simple recipe than this? Kids will just love them for sure. This can be had in a single bite.
Now, here goes the recipe,

Ingredients
10 Monaco salt biscuits
1 Tomato (little hard one's)
1 Slice of cheese
1/2 cup of Cilantro chutney or Basil pesto
1/4 cup of channa masala (I used them since i had some leftover's)

To assemble,
Place the Monaco salt biscuits flat on a plate.
For the first one,Spread little Chutney/pesto and keep the Tomato and cheese on top. (I made some Basil pesto)
For the next one, On top of Biscuits, spread a little channa masala.
Like this you can choose whatever combo you want to spread the toppings with.
We can keep any toppings as we like. I used the one's above.
Other toppings suggestions are,
Onions, Tomato chutney and bell peppers.
Just plain cheese- Kids will love them.

To make the Basil pesto:
1 cup Basil leaves
1/2 cup pine nuts or walnuts
1/4 cup olive oil
1 lemon
salt to taste

Grind all the ingredients above to a smooth paste and pesto is ready. It really tastes awesome with lot of other dishes like Pizza, pasta.

Check out other Blogging Marathoners here with their lovely dishes with various themes.
Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Chappathi masala/noodles

2011-06-01T10:35:00.000-07:00

This is a recipe where i am sure kids will love it. Not only kids, anyone would love it.
This is such an easy recipe.Almost like a Vegetable kothu paratha.
Ingredients
5-6 Chapathi/Roti
1 Tomato
1/2 onion
1/2 Capsicum/Bell pepper
1 tea spoon turmeric powder
1 tea spoon chilli powder
1 tea spoon Pav bhaji masala
1 tea spoon Aamchur powder (optional)
salt to taste
2 tea spoon oil
1 tea spoon Jeera
1 tea spoon Sauf--This added a kick to it..
Coriander leaves to garnish

Method
Make the little thick Roti's and cut into thin strips and keep aside.
To cut into thin strips- Stack all the roti's together and cut into four quarters and then into thin strips.
In a pan add the oil, jeera and sauf and allow it to splutter.
Add the onions and salt fry till golden brown.
Add the bell peppers and saute for 3-4 minutes
Add the tomatoes and allow it cook till the water evaporates
Add all the masala as mentioned above (Turmeric powder,pav bhaji masala,chilli powder and Aamchur powder)
Now add the cut chapathis and mix well and garnish with coriander leaves and serve hot.

Milk Sweet with Ricotta Cheese

2011-05-24T13:17:00.000-07:00

My husband and I love Milk sweets and I thought of making some at home this time with Ricotta cheese.
I tried Champa's Dhoodh peda with Ricotta Cheese. It came out so well.
It tasted really nice. The method is also very quick and easy to do. I used mostly her measurements and did not change much.
Here is the Ingredients
1 (15oz) tub of Ricotta cheese (any variety)
1 cup powdered sugar
1 cup Milk powder
1/4 cup of unsalted butter
1 tea spoon Cardomom powder
Pistachios to garnish

Method
In a pan add the butter and allow it to melt. Keep the stove in medium flame.
Add the Ricotta cheese and keep stirring until it is semi dry.
Add the powdered sugar,milk powder and keep stirring for 10-15 minutes.
Add the Cardomom powder and mix well.
Once it starts leaving the pan and forms like a dough,turn off the stove.
Transfer the contents into a plate greased with ghee.
Roll it flat and allow it to cool.
Cut into desired shapes once it cools down.
garnish with some pistachios

Manathankaalikai Vathal Kozhambu

2011-05-17T21:17:00.000-07:00

We wanted to eat something really light and make something quick. So thought of making vathal kozhambu.Recipe follows,
Ingredients
1 -2 table spoon Manathankaalikai
1 tsp Channa dhal
1 tsp Mustard seeds
1 table spoon Sambar powder
2 tsp spoon tamarind paste
1 tsp turmeric powder
Asafoetida to taste
salt to taste
1 tbl spoon sesame oil
2 tsp Rice flour to thicken the liquid

Method
In a vessel add sesame oil, mustard seeds and channa dhal and allow to splutter.
Add the manathakaalikai and fry for a minute.
Add sambar powder, turmeric powder and around 2 cups water
Add the tamarind paste,salt and allow it to boil till the raw smell goes away.
Once the raw smell goes away, mix the rice flour with some water and make it a paste.
Add the paste to the Kozhambu and mix well till it thickens.
Serve hot with Rice and Ghee.

Pudachi Wadi- ICC

2011-05-17T20:43:00.000-07:00

This time the dish for ICC challenge conducted by Srivalli was quite simple and very tasty dish.
This is originally a Maharashtrain snack tried by Archana of tried & Tested recipes
I modified some parts of the ingredients based on my taste and quantity.
Ingredients ( For the covering)
1/2 cup besan
1/2 cup wheat flour
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric
2 Tbsp hot oil
For the stuffing
1 cup coriander leaves
1 Tbsp dry coconut powder grated and roasted
1/2 Tbsp khus khus
1/2 Tbsp Til (sesame seeds)
salt to taste
1 tsp ginger paste ,
1/2 tsp green chilli paste
juice of half lime
3/4 tsp sugar
1Tbsp oil
For Kala masala
1 Tbsp oil
1/2 tsp garam masala
1 tsp tamarind pulp

Method:
For the Covering
Knead all the ingredients for the dough and knead to a stiff dough.
Keep it aside for 30 minutes.

For the Filling
Grind coarse coriander leaves.
In a pan add all the ingrdients for the filling mentioned above and fry for two to three minutes.
Grind coarse all the ingredients and keep it aside.

To make the kala masala
Just mix the oil and garam masala. and tamarind pulp.

To Assemble:
Take a small ball of dough, roll it thinly to the size of a phulka, or a size of a puri, depending on how big roll you require.

Apply a little paste on the roti by just smearing it .

Place the good amount of stuffing in the center as shown and overlap the sides of roti on it.

Press with both hands so that you get a long triangular roll.Seal the edges with water .

Lightly roast the rolls on a tawa, and then deep fry before serving. Serve with green or sweet chutney.

Enjoy..

Paneer Burji

2011-04-25T19:44:00.000-07:00

I had a store bought paneer was tempted to cook it today, I was bored of always making a dish with gravy. Hence decided to do Burji out of it.
Recipe for Paneer burji is as follows,
2 cups of grated paneer
1 onion cut fine
1 Capsicim
1 cup of peas and carrot
2 Tomato
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tsp Chilli powder
1 tsp garam masala
1 tsp Aam chur powder
1 tbl spn Kasoori methi
1 tsp Jeera
1 tbl spn oil
salt to taste

Method
In a pan add the oil, jeera and allow it to splutter.
Add the onions and salt and fy till golden brown.
Add the peas, carrot and capsicum and cook for 5 minutes.
Add the tomato and cook well till the oil seperates.
Add all the masala powders and mix well.
Finally add the Grated paneer and cook till the raw smell goes away for about 5 minutes.
Serve hot with Roti's.

Tomato-Bottle Gourd soup

2011-04-20T18:25:00.000-07:00

I tried this soup from My Tasty Treats and just added onions extra to her ingredients.
It tasted very nice and her recipe was very simple and easy to make.
It is very healthy too.
Ingredients
2 Tomato
2 carrots
1 Onion
1/2 cup Bottle gourd
1 table spoon Butter
pepper to taste
Red pepper flakes to taste
salt to taste
water

Method
In a pressure cooker add the vegetables,salt and allow it to cook up to 2 whistles based on each cooker.
Transfer it to mixer and let it cool before churning.
Grind it and sieve it if required.
Add the butter and pepper and mix well.
Serve hot.

Methi Dal

2011-04-18T18:38:00.000-07:00

Methi dal is really fast and easy dish. Methi in general is good for health and here goes the recipe for Dal.
Ingredients
1 cup Methi leaves
1 Tomato
1 Onion
1/2 cup Moong Dhal
2 Green chillies
1/2 lemon
salt to taste

To temper
1 tea spoon Mustard seeds
1 tea spoon Urad dhal
1 tea spoon Jeera
1 tea spoon Oil

Method
In a pressure cooker add oil, mustard seeds, urad dhal, jeera and allow it to splutter.
Add the onions, tomato and Methi leaves and fry for a minute.
Add the Moong dhal and mix and cook until 1-2 whistles based on your cooker.
Once cooked add salt and lemon and mix well. Add water if required.
Serve hot with phulkas or Rice.

This dish goes to Mom chef's herbs and flowers in my platter event and originally hosted by PJ.

Mysore Rasam/Paavakai Kari- Day 7

2011-04-17T11:59:00.000-07:00

Today is the last day of the Blogging Marathon #4 by Srivalli.
It was real fun preparing and participating in the event.
Now, here is the recipe for Mysore rasam.
Ingredients
preparation time:5 minutes Cooking time: 15 minutes
1/2 cup Toor dhal
1 Tomato
1 tea spoon turmeric powder
1 1/2 tea spoon Tamarind paste
To Grind
2 tea spoon Coriander seeds (Dhania)
1 tea spoon Cumin seeds (Jeera)
1 tea spoon Pepper powder
2-3 Dried red chillies
2-3 curry leaves
1/2 tea spoon Asafoetida
To Temper
1 tea spoon Mustard seeds
1 tea spoon Jeera
1 tea spoon Ghee
salt to taste

Method
In a pressure cooker add the toor dhal and turmeric powder allow it to cook.
In a small pan add coriander seeds, jeera, pepper powder and red chillies and fry till nice aroma comes.
Grind into a smooth powder.
Once the dhal is cooked add 2- 21/2 cups of water and Tamarind paste then allow it to boil till the raw smell goes away (5-10 minutes).
Add the ground powder, salt and mix well with the rasam.
Serve hot with rice and kari.

Paavakai Kari
preparation time: less than 5 minutes
Cooking time: 10 minutes
3-4 Paavakai (Bitter gourd)
2 tea spoon Besan (Kadalai maav)
1 tea spoon Rice flour
1 tea spoon chilli powder
1/2 tea spoon turmeric powder
1 table spoon oil
salt to taste
Method
Cut the bitter gourd into thin pieces.
Mix all the other ingredients and keep it in oven and put it in broil-low for 10 minutes until it becomes crisp.
If you don't have oven then you can cook in the stove itself until it becomes crisp.
Serve hot with rice and rasam.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

This Mysore rasam also goes to Suma's Veggie Platter Toor dhal event.

Nombu Adai- Day 6

2011-04-16T22:15:00.000-07:00

Today's dish for the 7 day Blogging marathon is Nombu Adai (sweet and salt).
Sweet Nombu Adai
1 cup Rice flour
1 1/2 cup water
1 cup jaggery
1 tea spoon Elaichi powder

Method
In a pan dry roast rice flour until slight reddish color and keep the flour aside.
Then add the water and jaggery. Boil until the Jaggery dissolves.
Add the cardomon powder and mix well.
Slow down the gas and add the rice flour slowly without forming any lumps.
Mix until forming a thick dough and switch of the stove.
Make rounds with your palm and make a small hole in the middle.
Grease the idli plates and steam for 5-10 minutes.
serve hot with unsalted butter.

Salted Nombu Adai
1 cup Rice flour
1 1/2 cup water
1 tea spoon Mustard seeds
1 tea spoon urad dhal
1 tea spoon Channa dhal
2 Green chillies
couple of curry leaves
1 teas spoon oil
salt to taste

In a pan dry roast the Rice flour until a nice aroma comes out and raw smell goes away.
Keep aside the rice flour and add a little oil,add mustard seeds, channa dhal, urad dhal,green chillies and curry leaves and allow them to splutter.
Add water and allow it to boil and add the salt.
Slowly add the Rice flour and mix well without forming lumps and mix until forming a thick dough. Switch off the stove.
Make into a round shapes in the palm with a hole in the center.
Grease the Idli plates and steam for 5-10 minutes.
Serve hot with Butter.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Pav Bhaji- Day 5

2011-04-15T21:44:00.000-07:00

Wow today is the fifth day of 7 day blogging marathon by Srivalli. Days are going really fast.
Also it is fun though. Being Friday evening i thought of making something spicy and hot.
My mother gave an idea of making Pav Bhaji and this is surely durable to make within 30 minutes.
Here goes the recipe for Pav Bhaji

Ingredients
Preparation time: 10 minutes
Cooking time: 15 minutes

2 Potatoes
2 Tomatoes
1 Capsicum
1 Big Onion
1 cup peas
1 cup carrot
1 tea spoon turmeric powder
1 tea spoon Red chilli powder
1 table spoon Pav Bhaji masala
1 1/2 table spoon Butter
1 tea spoon Jeera
salt to taste

Method
In a pressure cooker add potatoes, carrot and peas, turmeric powder and allow it to cook up to 2 whistles.
In a pan add butter and jeera and allow it to splutter. Then add the onions and salt and saute until it turns transparent.
Add the chopped capsicum and saute for 2-3 minutes.
Next add the chopped tomatoes ad saute for 2 minutes.
Add pav bhaji masala, chilli powder and combine the mashed and cooked potatoes/carrots and peas.
Mix well for 3-4 minutes and add water if required.
Serve hot with butter toasted pav or bread.
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Tamizh Puthaandu feast- Day 4

2011-04-14T15:50:00.001-07:00

Ellorkum en iniya Tamizh puthaandu Nal vaazhthukal.
Today being new year it is grand feast in our house. Among the lot of dishes made today, i thought i can share couple of dishes which were made within 30 minutes for BM #4 by Srivalli.
Dishes made within 30 minutes are:
Mullangi sambar
Cucumber pachadi
Cabbage poriyal
Carrot and badam payasam
along with this we made vadai and sweet manga pachadi but will not be considered within 30 minutes. I will share those recipes as well in another post. Since my mom is here and sweet maanga pachadi is one of her famous dish. She made that today. It tasted really awesome. I will share her recipe too in another post.

Here goes the recipe for Mullangi Sambar
Ingredients
Cooking time: 15 minutes
1 cup Toor dhal
1/2 Radish (Mullangi)
1 tea spoon grated coconut
1 table spoon Sambar powder
1/2 tea spoon turmeric powder
pinch of Asafoetida
2 tea spoon tamarind paste
1 tea spoon Mustard seeds
1 tea spoon sesame oil
salt to taste

Method:
In a pressure cooker add the toor dhal, turmeric powder and little water. Allow it to cook up to 2 whistles. Once the dhal is cooked, transfer it into a bowl and keep it aside.
In a pressure cooker again, add the Radish,tamarind water,salt, asafoetida, sambar powder and allow it to cook up to one whistle. Once the pressure releases mix the cooked dhal and coconut.
Allow it to boil for 2-3 minutes.
In a small pan add oil, mustard seeds and allow it to splutter. Mix well with the sambar.
Serve hot with Rice and ghee.
Cook rice side by side to serve along with the sambar.

I prepared the cucumber pachadi side by side while cooking the sambar.
Cucumber Pachadi
preparation time: 5 minutes
1 cucumber
2-3 table spoon of curd/Butter milk
1 tea spoon mustard seeds
1/2 tea spoon oil
salt to taste
Cut or grate the cucumber. Mix the curd and salt along with the cucumber.
In a pan add oil and mustard seeds and allow it to splutter.
Mix the mustard seeds with the cucumber.

Cabbage Poriyal
preparation time: 3-4 minutes
Cooking time: 10 minutes

1 whole Green cabbage
2-3 Green chillies
1 tea spoon turmeric powder
1 tea spoon mustard seeds
1 tea spoon urad dhal
1 tea spoon oil
salt to taste
In a pan add the oil, mustard seeds and urad dhal and allow it to splutter
Add the cut cabbage, green chillies, turmeric powder and salt.
Keep stirring occasionally and allow it cook for 10 minutes and serve hot with rice and sambar.

Carrot/Almonds Payasam
preparation time: 10 minutes

1 carrot
1/2 cup Almonds (badam)
10 tea spoon sugar
2 cups Milk
In a pressure cooker add the cut carrot, almonds and 1 cup of milk.
Allow it cook up to one whistle.
Once the pressure releases grind into a smooth paste and add the remaining 1 cup of milk and sugar and boil for 2-3 minutes until the sugar dissolves.
Serve hot or cold.

All this was possible to make within 30 minutes only because of having 4 burners and two pressure cooker. There were more dishes we made for the festival. But it is not considered to make it within 30 minutes.

Happy Tamil New years day again. and enjoy!!
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Vegetable Pasta Indian Style--Day 3

2011-04-13T21:40:00.000-07:00

Today the day was really busy with my little one.Just wanted to cook something quick for dinner. Hence thought about pasta and this will also be a dish to cook within 30 minutes for blogging marathon by Srivalli. Also, tomorrow being Tamil New years day i did not want any left overs. Hence decided to do pasta.
Here goes the recipe for the Vegetable pasta.
Ingredients
Preparation time: 5 minutes
Cooking time: 15 minutes

1 box of whole wheat pasta
1 table spoon olive oil
Cheese to garnish
Vegetables
1 Bell pepper
2 Tomato
1 Onion
1 cup of peas and carrots
some Olives--Optional
1 carrot
Masala's
1 tsp Turmeric powder
2 tsp Chilli powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Cumin powder
salt to taste
Method
Boil the pasta with some salt and keep it aside.
Cut the vegetables into small pieces.
In a pan add the olive oil and onions and fry for a minute.
Add the other vegetables and allow to cook for 4-5 minutes.
Add all the masala powders as mentioned above and mix well (turmeric powder, chilli powder, coriander powder,cumin powder, garam masala and required salt)
Mix the cooked pasta and serve hot with garnished cheese.

This wholesome meal is ready within 20 minutes. You can also finish eating within 30 minutes.

Note:
Any vegetables can be added as per your taste.
I used whole wheat pasta since it is much healthier than normal pasta.
If you want to make it little liquid, add some water while cooking the vegetables.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Coriander Rice & Curd Rice--Day 2

2011-04-12T15:27:00.000-07:00

Today is the second day of the Blogging marathon by Srivalli.
The menu for the lunch today was Kothamalli saadham and Curd Rice done within 30 minutes.
Ingredients for Coriander Rice
Time took to cook the coriander rice: 20 minutes

1 Bunch Coriander leaves/Kothamalli
2-3 Green chillies
2 tea spoon grated Coconut
1/2 tea spoon Tamarind paste
2 tea spoon Urad dhal/Ulatham paruppu
1 piece of Ginger
Pinch of Asafeotida
1 table spoon oil
salt to taste
2 cups Rice--(I used Sona masoori)

To temper
1 tea spoon Mustard seeds
1 tea spoon urad dhal
1 dried Red chilli

Method
In the cooker add the rice and cook and keep aside.
In a small pan add 1/2 tea spoon of oil and urad dhal and fry till golden brown.
Grind all the above ingredients along with Urad dhal (Coriander leaves, green chillies,grated coconut,tamarind paste, Asafeotida and ginger) into a smooth paste.
In a kadai add the oil, musard seeds, urad dhal and Red chilli and allow it to splutter.
Add the Ground paste and stir for 3-4 minutes until the raw smell of the coriander leave goes away and switch off the stove.
Add the cooked rice and mix well.
Coriander rice is ready to serve.

Curd Rice
Time taken: 8 minutes
1 cup cooked rice
Curd/Butter milk
10-15 Grapes
salt to taste

To temper
1 tea spoon mustard seeds
1 tea spoon Jeera
1/2 tea spoon oil

Method
In a bowl add the cooked rice, curd, grapes and sale and mix well.
In a pan add the oil, mustard seeds and jeera and allow it to splutter.
Mix well along with the curd rice.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Vegetable Kurma and Ajwain Roti---Day 1

2011-04-11T13:02:00.000-07:00

Today is the first day of Blogging Marathon 4. I am in the second group and thanks to Srivalli for running this marathon. We were given few choices and i chose 30 Minute meals.
I am sure it is going to be fun participating in the marathon and also checking out of what other blogger friends have done.
My first dish is "Vegetable Kurma and Roti" for the BM#4 DAY 1.
This dish takes less than 30 minutes to do from the scratch.
Here is the recipe for the Vegetable Kurma.

To Boil
1 medium size Potato
1 cup peas
1 cup carrots
1 bell peppers (Capsicum)
1 cup beans
1 Tomato
1 tea spoon Turmeric powder
To Fry and Grind
1 Onion
1 table spoon Grated coconut
1 table spoon cashew nuts
3-4 Green Chillies
1 Tea spoon Jeera
1 Tea Spoon Fennel seeds (saunf)
2 Cloves
Small piece Cinnamon
1 Cardamon
1 tea spoon sesame oil (any oil)
Salt to taste
Method

Cut the Vegetables into small pieces and 1 1/2- 2 cups of water and turmeric powder in the pressure cooker.
Allow it to cook up to one whistle and switch off the stove.
In a small pan add oil, Jeera, Fennel seeds, cashew nuts, Onions, Green chillies, Cloves, Cardamon, Cinnamon and coconut and fry for two minutes.
Grind into a smooth paste and keep it aside.
Once the vegetables are boiled, Open the pressure cooker and mix the Grounded paste and salt.
Boil the whole mixture for 3-4 minutes.
Vegetable Kurma is ready to serve.

Vegetable kurma totally took around 20 minutes to make from scratch.

Side by side, i also made Roti's.

Ingredients to make the Ajwain Roti's
1 Cup Whole wheat flour
1 tea spoon Ajwain seeds (Omam)
2 tea spoon vegetable oil
salt to taste
water to make the dough.

Mix all the ingredients and make a soft dough.
Roll it into a round Roti and place it on a hot tawa.
Flip sides until it is done.
serve hot with Vegetable kurma.
Roti's hardly take maximum of 10-12 minutes to make.

Notes:
Both these dishes are very good for health and nutritious.
Kurma can also be made any available vegetables at home.
Ajwain is very good for digestion and for nursing moms.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana ..This is me
Seven days of Condiment: Kamalika, Srivalli

Healthy Salad

2011-04-07T12:24:00.000-07:00

This is a colorful combo of vegetables and fruit salad. Very healthy and very easy to make.
Ingredients:
Tomatoes 2
Bell peppers(any color) 1
Olives 7-8
Baby spinach 1 cup
Cucumber 1
Strawberry 3-4
Cantaloupe 1/2 cup
Orange 1
Avacado 1

Onions (optional)

Dressing
1 table spoon Olive oil
Crushed pepper as per taste
salt to taste
1 lemon squeezed

Cut the vegetables and fruits and mix with the dressing.

Eggless pear cake

2011-03-30T16:02:00.000-07:00

I tried Madhuram's vegan pear cake with some mild changes comparing her recipe. The cake came out very well. The recipe is very simple.
Ingredients
Pear 4 cups
Brown sugar 1 1/2 cups
Raisins 1 or 2 cups [I added 1 cup]
Ground cinnamon 1 tea spoon
Walnuts 1 cup
Butter 6 table spoons
Green tea/Apple Juice 2 cups [I used Green Tea]
Salt 1 tea spoon
Whole wheat flour/All purpose flour 3 cups
Baking soda 2 tea spoon
Method
In a sauce pan add cut pear with it's skin,brown sugar,raisins,walnuts,butter,Green tea,ground cinnamon,salt and boil for 5 minutes and turn off the stove.
Let it cool for some time.
Then, add flour and baking soda and mix well.
Preheat the oven at 350 degrees
Transfer the contents into a baking dish or muffin tray.
Bake for 35-45 minutes until it is done.[To check if it is done: Insert a knife and it should not stick]
Let it cool for 10-15 minutes before taking out from the tray.
Pear cake is ready to eat.
Notes: You can use Apple instead of pear. Walnuts are optional

Yay..Award!!!!

2011-03-29T17:33:00.000-07:00

I am very happy to receive this award from Sojo.Thank you very much for passing me this award. It really does mean a lot to me. This is my first one and am in cloud 9.Yay!!! Sojo has shared a series of awards.

This award says that i have to share 7 facts about me. This will be the best way to introduce about me.
1. I love cooking and like to experiment a lot both traditional cooking and also various other cuisine. My husband encourages me a lot on doing things and also he is my ginny pig.
2. I am currently engaged with my 4 months old son. I am enjoying each and every moment with him.
3. I like to eat in restaurants and try out different cuisines and new dishes
4. I love to eat sweets and make lot of sweets like my mom.
5. I like to sing/listen to music and learn lot of new songs
6. I like to invite lot of family or friends to home and do a pot luck or cook lunch/dinner for them.
7. I love to keep browsing and checking out other blogger recipes and bookmarking all the recipes.

Here are the some of the bloggers to whom i would like to pass this award to,
Lata Raja's Flavours and Taste
Jayashree's My Experiments with food
Mriganayani
Nirmala's Nirmala's Kitchen
Srivalli's Spice your Life
Nags Edible Garden
Madhuram's Eggless Cooking
Lakshmi's Taste of Mysore
Pavi's Dishesfrommykitchen
Kamala's Kamala's Corner
Kavitha and Gayathri's

Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post
4.Write 7 facts about u

Punjabi Chole

2011-03-25T14:28:00.000-07:00

It has been raining heavy from morning and we felt like eating something really spicy and hot.
We were thinking either to make Rajma or Chole. My mother said Chole will soak faster than Rajma. Hence we put Chole to soak only in the morning.My mother and I decided to make some Chole for dinner.
Here goes the recipe.
Ingredients
1 Onion
1 tomato
2 cups of soaked Channa (garnbanzo beans)
2 tea spoon Punjabi chole masala
1 tea spoon Coriander powder
1 tea spoon Anardhana powder (optional)
1 tea spoon Chilli powder
1 tea spoon Jeera
Oil 2 teas spoon
2 tea bags
Salt to taste
Onion and lemons to garnish

Method

Soak garbanzo beans for 4-5 hours
In a pressure cooker add 2 tea bags,2 cups of water and soaked beans and give it 2-3 whistles to cook.
In a pan add 2 tea spoon oil and Jeera and allow it to splutter.
Add the cut onions, salt and let it become golden brown.
Grind the tomato and add the tomato puree with the onion and allow it cook
Add the masala's (Chole masala,chilli powder,coriander powder,anardhana powder) and mix well.
Once the oil start separating from the gravy,
Add the cooked beans and also use the dark water in which the beans was cooked. Add everything and allow it to cook for 5 -10 minutes till it becomes thick.
Garnish with cut onions and lemon.
Serve hot with Roti or Batura.

Note: I used the ready made Punjabi chole masala. We can also make the masala at home.
I will soon try out the masala at home and post the recipe.
Tea bags are used to bring the dark color for punjabi chole. It gives a nice color and taste.

Keerai Moor Kootu

2011-03-22T16:59:00.000-07:00

Today i felt lazy to cut vegetables and just wanted to do something really quick.Here goes the recipe for Keerai Kootu.
Ingredients
1 cup Keerai (Spinach)
1 cup curd/Butter milk
To Grind
1 Table spoon Coconut
1 tea spoon Jeera
1-2 Green chili
salt to taste

To temper
1 tea spoon Mustard seeds
Curry leaves
1 tea spoon Urad dhal

Method
In a pressure cooker add the spinach and salt and let it cook up to one whistle.
Grind the coconut,jeera,green chili into a smooth paste
After the spinach is cooked, add the ground paste, buttermilk and mix well.
Boil it for couple of minutes.
In a drop of oil add mustard seeds,curry leaves and urad dhal and allow it to splutter.
Mix it well with Kootu and Keerai kootu is ready to eat.
Serve hot with Rice or Roti.

Badam Pista Kulfi

2011-03-19T14:54:00.000-07:00

I was on a long break from blogging and the reason was, We are blessed with a baby boy and he is already 3 months. We enjoy each and every moment with him. Everyday he comes up with something new and did not find time to blog. I promise to post more frequently from now on.
I thought of making some Kulfi since i had lot of milk at home.
Here goes the recipe:
12 medium cups of Milk
3 cups of Sugar
1 cup of chopped almonds,pista and raisins
Pinch of Safforn

Method
In a pan boil the milk until the milk is condensed well. Keep stirring continuously for atleast 45 minutes.After it becomes thick and light pink in color, add the sugar and stir.
Once the milk is condensed and becomes thick. Add the safforn and all the nuts and mix well for 10 minutes.
Pour it into a Vessel and freeze for atleast 5-6 hours to set.
Enjoy the Kulfi.

Maddur Vada

2010-09-01T20:45:00.000-07:00

Traditional karnataka recipe. I tried Lakshmi's recipe and came out very well.
It is very tasty and very quick and easy to make.

Here goes the recipe,
http://www.tasteofmysore.com/2009/02/maddur-vade.html

Aval Vadai

2010-06-26T17:15:00.000-07:00

This is a super quick snack if you have some basic ingredients at home.

Ingredients

1 cup very thin Aval (Poha)
1 boiled and mashed potato
1 onion
1 tea spoon chilli powder
1/2 tea spoon asafeotida
1 tea spoon rice flour
salt to taste
water to make it a dough
Oil to fry

Method:

In a bowl mix the aval (poha), boiled and mashed potato,onion, chilli powder,salt, asafeotida and rice flour.
Add water little by little and make it a thick dough.
make into desired shapes and fry in oil till golden brown.
Serve hot with tomato sauce or chutney.

Paruppu(Channa Dhal) Thuvayal

2010-06-14T08:14:00.000-07:00

Ingredients

1/2 cup Channa Dal
3-4 Red Chillies
1 table spoon Coconut (optional)
1/2 tea spoon tamarind paste
1 tea spoon oil
pinch of asafeotida
salt to taste

Method:
In a pan add oil, channa dal and red chillies and fry for a minute.
Add coconut, salt, tamarind and asafeotida
Stir them well and turn off the stove. (Let them cool for a while)
Grind into a smooth paste and serve with hot rice and ghee.

Benefits:
It has high source of protein

Kothamalli(Cilantro) Thuvayal

2010-06-14T08:01:00.000-07:00

Ingredients

1 bunch of Cilantro (Kothamalli)
1 table spoon Channa Dhal
1 table spoon Urad dhal
2-3 Red chillies
1 tea spoon tamarind paste
pinch of asafeotida
salt to taste
1 tea spoon oil

In a pan add a oil, urad dhal and channa dhal
Fry for a minute till the raw smell goes
Add the cilantro leaves and saute for a minute
Add salt, tamarind and asafeotida and mix them well. Turn off the stove.
Grind into a smooth paste and serve hot with rice and ghee.

Note: You can also use Curry leaves or Pudina instead of Cilantro leaves.

Microwave More Kozhambu--MEC Celebrating Bloggers

2010-03-21T11:57:00.000-07:00

It was nice to try out a dish in microwave. It is very quick and easy to prepare.
Ingredients

Okra (vendakkai)- 1 cup
Sour butter milk- 1 1/2 cups
Channa dhal - 2 tea spoon
Dhania- 2 tea spoon
Green chilli- 4
Coconut- 2 spoons
Turmeric powder- 1 tea spoon
Asafeotida- a pinch
Mustard seeds
oil 2 tea spoon
salt as required

Method:

In a microwave bowl add the cut okra, 1 tea spoon oil and little salt.

Microwave on high for 5-6 minutes till the okra is fried to light dark brown as shown below.Soak Channa dhal for 15 minutes.
Grind the soaked channa dhal, dhania,green chillies and coconut to smooth paste.
In a another microwave bowl, add 1 tea spoon oil, mustard seeds and microwave for 30 seconds.
Add the butter milk, paste, turmeric powder,Asafeotida,salt and microwave for 3 minutes.
More kozhambu is ready.
Add the Fried okra and mix it well with kozhambu.
This is good to serve with steamed rice.
This entry goes to Jayashree's MEC Celebrating Bloggers

Moong Dhal Halwa- ICC Challenge

2010-01-16T20:28:00.001-08:00

For this December's Indian cooking Challenge, Srivalli had chosen Moon Dhal Halwa.
Thanks to Simran's mom for the recipe and Lataji for the notes and also Srivalli for hosting this event. I followed her first recipe with Khoya and it was very tasty and also very easy to make.
Here goes her recipe,
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes

Ingredients Needed:

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method to prepare:

Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
NOTES:

Use a thick bottom pan or better nonstick pan
Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Quick tip for cooking potatoes

2010-01-09T16:09:00.000-08:00

Take 1 big potato and pierce few holes with knife or fork.
Microwave on high the pierced potato for 2 -3 minutes.
Potatoes are boiled and are easy to peel.

Please don't forget to make few holes before you microwave.
You can also keep more than one potato to microwave,It may take few more minutes extra depending on number of potatoes.

Eggless Plum Cake for Christmas

2009-12-29T10:54:00.000-08:00

Merry Christmas and a Happy New year to all of you!!!!
I tried a Aayi's eggless fruit cake(Link is attached below) and i made few modifications to the recipe.The cake came out really soft and nice. All of you should try it..

Here is the Ingredients,
1 cup All purpose flour
1/2 cup +1/4 cup Sugar
7 table spoon Butter (unsalted)
1/2 tea spoon Cinnamon powder
1/2 tea spoon Clove powder
1/2 tea spoon Cardamom powder
3/4 cup Orange Juice (I used Apricot juice)
1 tea spoon Vanilla extract
1/2 tea spoon Baking powder
1 tea spoon Baking Soda
1/4 tea spoon salt
1/2 cup walnuts
1/2 cup Almonds
1/2 cup Raisins
1/2 cup Dried plums
You can also use tutti Fruti

Method:

Preheat oven at 350F
In a bowl add the butter and melt it, Add the dry fruits and nuts and mix well.
Heat 1/2 cup of sugar with 1 table spoon of water and melt till it becomes dark brown,
(Do not stir while making the caramel, Shake the vessel)
Pour the caramel to the dry fruit mixture and mix well.
Once it is cooled a bit, add juice,salt and remaining 1/4 cup sugar,vanilla extract and spice powders and mix well.
Sieve the all purpose flour,baking soda and baking powder.
Add the dry mixture to the fruit mixture and mix well with a spoon.
Grease the baking pan and pour the batter into it.
Bake in 350F for around 25-30 minutes till the knife is inserted and comes out clean.

For more instructions with pictures, Please visit Aayi's
http://www.aayisrecipes.com/2007/12/24/eggless-fruit-cake/

Almond-Cashew Chocolate Burfi for Diwali 2009

2009-10-26T15:14:00.002-07:00

I tried Madhumathi's Almond-Cashew-Choco burfi. It came out simply superb.

Here is the link for the recipe from Madhu's blog,
http://madhusfoodjournal.blogspot.com/2009/03/almond-cashew-choco-barfi.html#comment-form

Milk Peda for Diwali 2009

2009-10-19T13:53:00.000-07:00

Happy Diwali to all of you:-)
Back after a long time with some series of sweets made for Diwali.
I got this recipe from my sister-in-law and it is very easy and very tasty. Thanks to her for the recipe.

Here goes the recipe,
1/2 pound Paneer (2-2 1/2 cups)
1 tin Sweetened condensed milk
1 cup Milk powder
2 tsp cardomom powder
1 tbl spoon Ghee

Method:

Grate the Paneer
Mix milk powder,condensed milk with the paneer
Heat a heavy bottmed vessel on a medium heat and pour the mixture into the vessel.
Keep stirring until it forms a like a dough/thick paste.
Remove from the stove and add the ghee and cardomom powder and mix well.
Pour the dough into a greased plate and spread well
Cool it for some time and then cut into desired shapes.
This makes good number of pedas.

Khaman Dhokla- Indian Cooking Challenge for July

2009-07-31T09:08:00.000-07:00

This is a dish for Indian Cooking Challenge, an on going event hosted by Srivalli.
This month's challenge was do Khaman dhokla with the recipe given by her and we had to follow and finally post our outcome and experiences.
From my experience doing this Khaman Dhokla, It came out pretty well but not as expected.
I think i added some baking soda or may be some Eno salt more, where it rised well and tasted very well. It did not come out in proper pieces for me. But actually it tasted very nice. Otherwise it was very spongy and nice flavor. It is fun participating in this challenge.

I shall post my snap soon today in the evening. I have some problem loading photos into my computer from my camera.

If you want to participate in this challenge, Please do send a mail to Srivalli.

Recipe given by Srivalli is as follows:
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Also try out my other version of Instant Dhokla which is very easy and quick to make.
http://archguru.blogspot.com/2008/06/instant-dhokla.html

Rava Laadoo (For Indian Cooking Challenge for June)

2009-06-29T20:20:00.000-07:00

Srivalli has started a event called 'Indian Cooking challenge', where she will give us the recipe and we have to try it out with in the deadline and post in our blogs. It is an exiting event and challenging though. Also we get to do many new dishes. This is the trial round and started with a sweet- Rava Laddoo.
Here goes the recipe for the dish as per Srivalli's measurements and ingredients.
Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 3-4 table spoons
Cashew nuts 10 nos
Raisins 10 nos

Method:

Dry roast Rava till light golden brown till the aroma starts coming out.
Grind the Rava into a smooth powder.
Powder the sugar and mix with the Rava.
In a pan heat the ghee, add all the nuts and raisins and fry till golden brown.
Mix the ghee with the powdered mixture and make small balls.

This recipe goes to Srivalli's -Indian Cooking Challenge trial round,

Vegetable Samosa

2009-06-27T17:15:00.000-07:00

Ingredients:

For the filling:
2 tsp oil
1 tsp Jeera
1 boiled and mashed potatoes
1/2 cup green peas
1/2 tsp Chilli powder
salt to taste

For the pastry
1 cup Maida
1/2 tsp salt
1/2 tsp Jeera
1/2 tsp Baking soda
1/2 tsp oil
water to make the dough

Method:
For the Filling:

In a pan add oil and Jeera, allow it to splutter.
Add peas,mashed potatoes, chilli powder and salt.
Cook for a while and filling is ready.

For outer covering(pastry):

Sift the maida, salt and baking powder together.
Add jeera and mix well with the mixed flour.
Slowly add water till the dough is thick like chapathi dough.
Knead the dough for atleast 3-4 minutes to make it soft.
close the dough for 1/2hour with a wet cloth.

Method to make the Samosa:

Make small balls with the dough.
Roll the balls like Roti's.
Cut each flattened rolls into half.
Fill each half with the stuffing and brush all the edges with water and press with thumb and cover all the edges.
Deep Fry in oil till golden brown.
Serve hot with tomato sauce or chutney.

This can be served as a tea time snack.

Butter Biscuit

2009-06-15T21:48:00.000-07:00

I tried Asha's Butter biscuit for the first time and it turned out really well. For a long time i wanted to try eggless biscuit the indian style. Finally got a chance to make.

Ingredients:
1 cup of All purpose flour
1/4 cup of butter
1/3 cup sugar
1/4 tsp Baking powder
1/2 tsp Baking Soda
1/2 tsp salt
1 tsp Jeera (optional)

Sift the flour, baking soda, baking powder,salt and set aside.
Add Jeera to the flour and mix well.
Soften the butter and sugar together and mix well.
Add the Flour mixture to the butter cream.
Turn on the oven to 350F
Make balls and flat them with your palm and keep it in the fridge for sometime.
Keep in the fridge till the oven gets pre-heated.
Place the biscuits in a baking sheet and bake them for 10-15 minutes.
Bake them till the biscuits turns light brown.

You can also visit Asha's blog for more details.
Asha's Butter Biscuit Recipe

Home Remedy for Gastric trouble

2009-06-14T15:09:00.000-07:00

A quick recipe to get a relief from gastric trouble ,

3 table spoons of Dhania (Coriander seeds)
few pieces of Ginger
2 tsp lemon
2 tsp sugar (optional)
2 cups of water

In a mixer add 1 cup of water and all the above ingredients and grind together.
Squeeze the juice out into a glass.
Once again add 1 more cup of water with the same mixture and grind well.
Squeeze out the juice again into a glass. The juice is ready.
We can drink 1 cup of juice, once a day.

It helps to release the gastric trouble and it does not have any other side effects.
I tried and it really helps.

Aloo Methi

2009-05-03T17:49:00.000-07:00

Very simple and quick dish to make with ingredients whatever you have at home.
Ingredients
2 potatoes
1 cup methi leaves
2 tomatoes
1/2 onion (optional)
2 tsp red chilli powder
1 tsp garam masala powder
1 tsp dry mango powder
1 tsp Jeera
2 table spoon of oil
salt to taste

Method
Chop the potatoes,tomato,onion and methi and keep aside.
In a pan, add oil, jeera and allow it to splutter.
Add the Onion and fry till golden brown.
Add the methi leaves, tomatoes and potatoes and allow it to cook till done.
Add some water for boiling the vegetables and cook them covered.
Add salt, chilli powder, garam masala and dry mango powder and stir well.
Servce hot with roti's or rice.

Rasmalai

2009-04-19T18:22:00.000-07:00

After a long time, I am back with a desert. I got this recipe from my colleague and tried out everything from scratch.
Ingredients
For malai
3 cups of whole milk
3 spoons of lemon juice
Sugar Syrup
1 cup sugar
2 cups water

For the Ras
3 1/2 cup of milk(I used 2% Reduced fat milk)
10 spoons of sugar
A pinch of Safforn
Cardomom powder 1 tsp
Method to make malai

Boil the 3 cups of whole milk. keep stirring making sure it does not burn in the bottom.
Once it comes to boil, add the lemon juice and stir slowly
Once the milk is separated, drain in a muslin cloth and separate the malai(paneer).
Squeeze the excess water from the paneer.
Mash the paneer well and make it a flat and round shape.

For the Sugar Syrup

Boil 2 cups of water and add sugar to it make a sugar syrup.
Add the paneer balls in the hot water and keep the lid closed for 15 minutes.(Keep the gas in medium flame).
Place the malai in a broad vessel, it will puff up after boling them.

For making the Ras(Syrup)

Boil the 3 1/2 cups of milk , Keep stirring and see to that it does not stick to the bottom.
Boil the milk for approx 25 minutes until it condenses and turns into light pink color.
Add the saffron, cardomom and sugar and stir well.

Final Steps

Add the boiled malai from the sugar syrup and add into the Ras.
Chill the Rasmalai for couple of hours.
Serve chilled.

If required garnish with pista and serve chilled.

Rasmalai goes to Srivalli's Mithai mela.

Badam(Almond) Halwa

2009-02-10T21:05:00.000-08:00

I made some 'Badam halwa' for our second marriage anniversary.
I tired this recipe for the first time and turned out pretty well.

Ingredients
1 cup Badam
1 cup Sugar
1/4 cup milk
1/2 cup ghee
Little saffron

Method

Soak the badam in hot water and peel the skin out.
Grind the badam with 1/2 cup of milk into a smooth paste.
In a non-stick pan add the 1 cup of sugar and little water and allow to dissolve.
Allow the sugar to dissolve well and once a string consistency comes add the badam paste.
Add the remaining milk in saffron and add it to the mixture and keep stirring.
Once the mixture is mixed well, slowly add ghee little by little.
Keep the gas in low flame throughout the preparation.
Keep stirring till the halwa consistency comes(15-20 min).
Once the mixture leaves the pan and starts getting thicker, remove from the gas and pour the mixture in a greased plate.
This halwa becomes thicker as it becomes cold.

Note: Sliced badam can also be used and need not be soaked. It can directly be grounded with milk.

This recipe goes to Srivalli's Mithai Mela:

Parupu Poli

2009-01-29T10:40:00.000-08:00

Bhogi special recipe...

Ingedients

for the stuffing:
1 cup of channa dhal
1 cup of Jaggery
Cardomon to taste

for the dough:
1/2 cup of maida
1/2 cup of wheat flour
3/4 cup oil
Little water to knead the dough.
1 tsp turmeric powder or kesari color.
A pinch of salt

Method to make the dough:
In a basin- add the maida,wheat flour,oil color and a pinch of salt and knead the dough well with little water. Keep aside and let the dough soak for 2hrs minimum.

For the filling:
Presurre cook the channa dhal and then grind and mash well.
In a pan, now add the jaggery, cardomon powder to the dhal and mix well till it becomes a thick paste.

Method to make the poli:
Once the dough is soaked well.
Take a small piece of the dough and stuff with the puran filling and spread it in a round shape like chapathi.
Place the rolled poli stuffed with puran in a medium heated stove.
Spread ghee on both sides and keep pressing it while on stove on both the sides.
This will allow the poli to become soft.
Enjoy eating it hot.

Kootu Podi

2009-01-29T09:54:00.000-08:00

Kootu podi can be prepared and kept as many days required. You just need to boil the required vegetable and dhal, then add thiskootu powder and season with all required items also we can add a little coconut for taste.

Ingredients:
1/2 cup of channa Dhal or Pottu kadalai
1 cup of Urad dhal
2 tbl spoon of pepper corns
5 -8 dried green chillies
Curry leaves
2 tsp of salt

Method:

In a pan add the channa dhal and fry until golden brown- remove and keep aside
Next, add the urad dhal and curry leaves and fry till golden brown .
Fry the pepper corns for 2-3 minutes.
To dry the green chillies: you can microwave for 2-3 min, till it becomes dry
Add the salt in the pan and fry for 1/2 min. (To remove wetness)
Now combine all the ingredients(Channa dhal,urad dhal,green chilli,pepper corns,curry leaves and salt).
Grind into smooth powder and store in a container.

To prepare Kootu:
Boil the vegetable required for kootu and keep aside.(Chow chow or mixed vegetable or any vegetable as you wish).
Boil the dhal (toor dhal or moong dhal) and mix 2-3 spoons of kootu powder.
Add required amount of salt and mix vegetable,dhal and kootu powder well.
1 spoon of coconut can be added (optional)
In a pan add 1 tsp of oil,mustard seeds,curry leaves and allow to splutter.
Mix along with the vegetable and dhal and serve with rice or roti.

Puliyogare Podi

2009-01-16T11:49:00.000-08:00

My mother-in-law taught me few podi's for easy use. Here is one among them.
We can grind this powder and keep it for many days. On the day of mixing the rice, just boil tamrind water and season with all ingredients as mentioned below.

Ingredients

1 cup Channa dhal
2 cup Dhania (Coriander seeds)
2 tsp Mustard seeds
1 cup Jeera
Required red chillies- (I added 1/2 cup of long red chillies)
1 cup ground nut
1 cup til

Method
1. Fry all the above ingredients till the raw smell goes
2. Grind them into fine powder and store it as many days required.

To prepare puliyogare rice we need,
2 cups rice
2 tbl spoon Tamrind paste
4-5 Spoons of puliyogare powder grounded.
little Asefotida
1 tsp mustard seeds
1 tsp Urad dhal
1 tsp Channa dhal
1 tsp Ground nuts
1 tsp Curry leaves
2 tbl spoon oil
Salt to taste

Method

Boil rice and keep aside.
In a pan add the oil and allow all the seasoning and allow them to splutter and become golden brown.
Add the tamrind paste and 1/2 cup water and allow to boil till raw smell goes
Add the 4-5 spoons ground puliyogare powder and salt.
Stir well till it becomes thick paste and switch off the stove.
Add the rice and mix well.
Serve hot with papads.

Badam(Almond) Burfi

2009-01-01T12:44:00.000-08:00

Happy New Year 2009.

Ingredients
1 cup badam (Almonds)- Ground paste
1 1/4 cup sugar
1/2 cup milk
1 tbl spoon ghee

Method[Keep the flame low]
1. Soak the almonds for 1 hour in hot water and peel the skin.
2. Grind the almond with 1/4 cup milk into a smooth paste.
3. The ground paste should measure 1 cup.
4. In a pan add the sugar and 1/4 milk and boil till the sugar melts well.
5. Add the ground almond paste into the sugar and keep stirring.
6. Keep the flame in low and keep stirring until it does not stick in the pan.
7. Add 1 tbl spoon of ghee and keep stirring.
8. Once the mixture separates from the pan then remove from the stove and spread it in a greased plate.
9. Cut into shapes after two min.
10. Badam burfi is ready:-)

Alternate:
You can add color if required and badam essence if required.

Have a wonderful year ahead:-)

Mixed vegetable pakoras

2008-12-22T14:20:00.000-08:00

I just tried this simple and easy mixed vegetable pakoras. I added cabbage,onions and methi to the flour. Here is the ingredients for the pakoras.

Ingredients
1 onion
4 tbl spoon shredded cabbage
4 tbl spoon methi leaves
2-3 sprigs of curry leaves
3/4 cup Besan flour
3/4 cup Rice flour
3 tsp chilli powder
water to knead
oil to fry
salt to taste

Method

Cut the onions into small pieces
Shred the cabbage and cut the methi leaves
In a bowl add the onions,cabbage,methi,besan flour,rice flour,salt and chilli powder and mix well.
Add water little by little till it becomes like a dough.
Add little more extra water to make it sticky and to make the flow easy to drop in oil.
In a pan keep the oil and once boiled add the pakoras and allow them to deep fry till it turns golden brown and crispy.
Serve them with sauce.

Kaju Kathli

2008-12-11T14:10:00.000-08:00

The most simple, easy and rich sweet that you can make it in a short time. Of course tasty though!!!

Ingredients
1 cup cashew nut (Powdered)
3/4 cup sugar (powdered)
1/4 cup water

Method

[Preferably keep in low flame till the end]
Powder the cashew and keep aside.
In a pan - keep in low flame, add the water and sugar and allow the sugar to dissolve well in the water. No need to look for string consistency.
Once it starts boiling add the cashew powder to the sugar water and keep stirring.
Keep stirring till it becomes like a dough - (Approx 20-25 min).
Remove from stove and knead well if required.
Spread the dough in the greased plate and cut into pieces.
Kaju Kathli is ready.

Mixed Podi Rice

2008-12-05T10:12:00.000-08:00

This rice tastes as similar as vangi bath. The ingredients is as follows

Ingredients
2 tbl spoon Channa Dhal
2 tbl spoon urad dhal
2 tbl spoon Dhania
1 tsp sesame seeds
2 tbl spoon dry coconut powder
3-4 red chillies
2 sprigs of curry leaves
1 tsp Asaefotida

1 capsicum
2 tbl spoon peas
1 onion- (optional)
1 sliced carrot
Little oil to stir fry the vegetables

To temper:
Mustard seeds
Jeera
Curry leaves

Salt to taste
1 1/2 cup boiled rice

Method

Boil the rice and keep aside.
In a pan add 2 tsp spoon of oil and mustard seeds,jeera and curry leaves. Allow it to splutter.
Then add onions and fry till it turns transparent-(optional)
Add all the vegetables and allow it to cook
In another small pan add a drop of oil and add the other ingredients and fry for a while
Grind them into a smooth powder and add to the vegetables
Finally add salt and mix the boiled rice along with the vegetables and powder and serve hot.

Chocolate walnut milk burfi

2008-12-01T17:28:00.000-08:00

It's been a long time since i posted entries. There are lot of recipes piled up in my camera.
I was a bit busy at home and could not upload for long time. I will keep them coming. I tried this sweet and came out really well.

Ingredients
500gms Mawa (unsweetened Khoa)
1/2 cup sugar
2 tbl spoon of milk
4 tbl spoon walnuts

Method

Grate the mawa and keep aside
In a pan add the mawa and keep stirring till the mawa becomes light pink and soft dough.
Then add sugar,walnuts and milk and keep stirring
Stir till it becomes a dough (maximum for 5 minutes)
Divide the portion and leave the half portion white in color
In the other half add 2 tsp of cocoa powder and mix well
Grease a plate and spread the sweet dough in the plate in layers.
First spread the white part of the sweet and then spread the chocolate part of the sweet.
Cut into pieces once it cools down after 15 minutes.
Enjoy the milk sweet.

Suiyam

2008-11-01T11:57:00.000-07:00

This is a traditional sweet dish. It is almost similar to sweet kozhukattai.

Ingredients
For the filling:
Channa dhal 1 cup
Jaggery 1 cup
Coconut 1/2 cup
Cardomom seeds 1 tsp

For the Outer coating:
Urad dhal 1 cup
pinch of salt

For frying:
Oil

Soak the urad dhal for 4-5 hours and grind well to smooth paste.

Method:

Pressure cook channa dhal and mash well.
In a pan melt the jaggery with a 2 tbl spoon of water, till the consistency is thick.
Add the mashed Channa dhal, coconut and Cardomom powder and make a thick dough.
Remove from the stove and make small balls.
Dip the small sweet balls in the batter and fry in deep oil.
Fry til little golden brown and serve hot.

Channa Sundal -Day 5

2008-10-04T20:36:00.000-07:00

Today is my favorite sundal when compared to any of the sundal. It is called Kondakadalai in tamil also called Garbanzo beans. There are many ways to make this sundal. I just made a very simple type.

Ingredients
1 cup Channa (soak for 3-4 hours)
2 nos Green chillies
2 tsp coconut
few sprigs Curry leaves
1 tsp Mustard seeds
1 tsp channa dhal
Salt to taste

Method

Pressure cook channa or keep in microwave for 15 minutes till it cooks.
In a small pan pour 1 tsp of oil, mustard seeds, green chillies, channa dhal and curry leaves.
Allow it to splutter.
Add channa, coconut, salt and stir well for 2 minutes.
Sundal is ready to serve.

Note: If you get the garbanzo beans tin, then we need not soak. We can directly microwave for five minutes.

Besan Laadu- Day 4

2008-10-03T16:52:00.000-07:00

My idea was to make sweet puttu today. But i did not find proper ingredient at home for that.
Instead i made besan Laadu also called maa laadu in tamil.

Ingredients

1 cup Besan flour(kadalai Maav)
1 cup Sugar
1/4 cup Ghee
cashews and raisins 3 spoons

Method

Fry besan four in a pan without any oil or ghee till the raw smell goes(approx for 10 min).
Remove from the stove.
Powder the sugar well and mix it with the flour.
Fry the cashew and raisins till golden brown and add to the mixture.
Slowly add the ghee and mix well.
When it is mild hot itself make round shape ladoo.
Enjoy eating besan ladoo.

Ground nut Sundal- Day 3

2008-10-02T10:55:00.000-07:00

Day 3 of Navarathiri with Ground nut sundal.
Ingredients
Ground Nuts 1 cup
Coconut 2 tea spoon
Oil 1 tea spoon

To Grind
Coriander seeds 1 tsp
Red chillies 2
Channa dhal 1 tsp

To Splutter
Mustard seeds 1 tsp
Urad dhal 1 tsp
green chillies 1
Salt to taste
Curry leaves

Method
1. Boil Ground nuts and keep aside.
2.In a pan add drop of oil, mustard seeds, urad dhal, green chillies and allow to splutter.
3.Add the ground masala powder and coconut
4. Add the boiled ground nuts and mix well.
5. Garnish with curry leaves and serve hot.

Channa Dhal Sundal Navarathiri Day 2

2008-10-01T16:39:00.000-07:00

Today being day 2 of navarathiri. I had done Kadalai parupu sundal.
Ingredients
Channa dhal 1 cup
Red chilli 1 nos
Coconut grated 2 tea spoon
salt to taste
Mustard seeds 1 tsp
curry leaves 2 sprigs

Method
Pressure cook channa dhal and keep aside
In a pan add a 1 tea spoon of oil, mustard seeds and red chilli.
Add the channa dhal and cocunut and stir well.
Channa dhal sundal is ready

My small golu at home...

Vegetable Puffs

2008-10-01T16:34:00.000-07:00

This recipe is petty easy to make in the US. I got the pastry sheets and just stuff cooked vegetables inside the sheets and bake the puff. This time i cooked little over time. That is why it has gone more darker. You can keep until 15 min.

Ingredients
Pastry sheet 1 no
Vegetables(Peas,carrot,potato and onion) 1 cup
Chilli Powder 1 tsp
Garam masala 1 tsp
salt to taste

Method
1. Defrost the pastry sheet for 1 min
2. In a drop of oil add all the vegetables and masalas and make a sabji.
3. Cut the pastry sheets into four
4. Pre heat the oven to 400 degrees.
5. Stuff the vegetables into one half of each of the four parts.
6. close the other half and stick at the edges
7. Keep in the oven for minimum 15 min or till it is cooked.
8. Serve 5 min after it's ready.

Away for a while!!

2008-09-23T15:10:00.000-07:00

I am sorry for being away for a while. My laptop crashed and will get back to posting dishes in a very short time. Sorry.

Soya Methi

2008-08-28T10:15:00.000-07:00

I tried a recipe with Soya Chunks(Nutrella, Meal Maker) and turned to be good. This is very nutritious and healthy.

Here is the recipe
1 cup of Soya Chunks
2 tomatoes
1 onion ( 1/2 chopped, 1/2 grounded)
2 tbl spoon Kasoori Methi
1 1/2 tsp garam masala
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp amchur powder
1/2 tsp ginger paste
4-5 cashew(ground to a paste)
1 tsp Jeera
1 tbl spoon butter
salt to taste

Method:

Crush the tomato into a puree and keep aside
grind 1/2 onion and keep aside
Soak the soya chunks for 10 min and Boil the soya chunks and keep aside
In a hot kadai add butter and jeera and allow it to splutter.
Add the onion paste and cut onions and fry for a while till it turns transparent
Add the tomato puree and cook for about 5 min
Add all the masala powders
Add water to make it liquid
Add the cashew paste and cook till the gravy thickens
Add the soya chunks and stir well
Methi Soya is ready to serve with Roti, Rice or naan.

This entry goes to Mahanandi's

Masala Chai

2008-08-25T15:30:00.001-07:00

A very healthy with all the spices for a refreshing evening.

Ingredients(for 1 cup of tea)
1/2 cup Milk
1/2 cup water
2 Tsp Tea powder
Ginger 1 inch
2 Cloves
2 Pepper seeds
1 small piece of Cinnamon
2 Cardamom

How to make?

Boil 1/2 cup of water
Crush all the spices and add in the water
Boil for 3 minutes
Add the tea powder and boil for few minutes
Add 1/2 cup of milk
Boil till milk is hot and switch off the stove
Close with a lid for two minutes
Strain the tea and serve hot

Rava Dosa

2008-08-19T16:10:00.000-07:00

A very traditional recipe. Simply, easy and quick recipe with all ingredients at home.

Ingredients
Rava 1 cup
Maida 1 cup
Rice flour 1/2 cup
Butter milk 1 cup
Water as required to make it liquid
Salt to taste

To temper
Mustard seeds 1 tsp
Green chilli 1 no
Curry leaves 2-3 leaves
1 tsp oil

How to make?

Mix rava, rice flour,maida and salt together
Add buttermilk and water to make it liquid consistency
Temper with mustard seeds,green chilli,curry leaves and mix well with the batter.
Pour batter in a circle with spatula and spread across the tawa.
Do not spread the batter with the help of spatula.
Sprinkle some oil to make it crisp. Flip the dosa once cooked.
Remove from the stove once it turns brown.
Serve hot with chutney,sambar.

Alternative: Add onions for taste. Rice flour makes the dosa crisp.

Paneer Pizza

2008-08-16T09:50:00.000-07:00

Pizza is very simple to make at home using the pillsbury dough.

Ingredients:
Pillsbury dough 1 pack (you get in Safeway and many grocery stores)
Pizza sauce 3 tb spoon
Mozarella cheese 4 Tb spoon
paneer 3 tb spoon
Tomato 1 nos
Onion 1/2
Garam masala 1/2 tsp
Chilli powder 1/2 tsp
salt to taste

How to make?

In a drop of oil add the onion, tomato and paneer and fry for sometime.
Add all the masala and salt.
Roll the pizza dough like roti
Spread the pizza sauce
Add the cooked paneer
Add the cheese at the top
Pre-heat the oven for 425 degrees
Cook for 10-12 minute till it is cooked.

Note:In one pack of pillsbury pizza dough, you can make two pizza.

Rava Upma (Different style)

2008-08-13T12:29:00.000-07:00

My mother's recipe. She calls the recipe as 'Brinji'. This is something different taste and for people who do not like from upma will surely like this style. I used to hate rava upma, but this method of rava upma tastes really good. If there is a time crunch in the morning and we have to take lunch to work. This is a very fast, easy and tasty recipe. I tried it today and came out well. Thanks to amma:-)

Ingredients:
Rava 1 cup
Peas 2 Tb spoon
Tomato 1 nos
Onion 2 Tb spoon
Green chilli 2 nos
Water 2 cups
Sambar powder 2 tsp(secret ingredient)
Salt to taste
Ghee to taste

To temper:
Mustard seeds 1 tsp
Urad dhal 1 tsp
Jeera 1 tsp
Oil

Method:

Fry the rava till golden brown and keep aside.
In a pan pour a 2 tsp of oil and add mustard seeds, urad dhal, jeera and allow it to splutter.
Add the onions, green chilli and fry till it turns transparent
Add tomato, peas and till cooked
Add water, salt, sambar powder and allow it to boil
Add the rava slowly and keep stirring simultaneously
Keep closed and cook for 5 min (stir in-between)
Add 2 tsp of ghee for good taste and smell..
Upma is ready to serve.

Alternative: you can also add 2 tsp of curd to the recipe for a different taste.

Bhel Puri

2008-08-10T19:45:00.000-07:00

This dish is i have just made with whatever i had at home with puffed rice.

What you need?

Puffed rice 1 cup
Cut onions 3 tsp
Cut tomato 3 tsp
Grated carrot 3 tsp
Coriander chutney 3 tsp (Ground with coriander and 1 green chilli)
Tamrind chutney 3 tsp(melt jaggery and add little water,1/2 tsp salt, 1 tsp red chili powder)
Sev to garinish
Coriander to garnish

How to make?
Mix all the ingredients together and garnish with sev and coriander leaves.

We can also add puri and many other vegetables or chutney as required.

Til Rice(Ellu Saadham)

2008-08-02T10:50:00.000-07:00

Today being an auspicious day Aadi periku. We do variety rice. I had done Puliyodharai, Ellu saadham and curd rice.

Ingredients:
Til 3 tb spoon (white or black)
Red chillies 3-4
Urad dhal 2 tsp
Asafotida 1 tsp
salt to taste
Rice 1 cup(boiled)
Mustard seeds 1 tsp
Curry leaves

Method:
1. Fry the til, red chillies, urad dhal and grind to fine powder.
2. In a drop of oil add mustard seeds and allow it to splutter.
3. Add the powder and fry for a minute and turn off the stove.
4. Add rice and mix well.
5. rice is ready to serve.

Vegetable Korma

2008-07-13T16:42:00.001-07:00

After a long time, posting a dish. yesterday i made Chapathi and korma.

Ingredients:
Potato 1 Nos
Beans,Carrot,Corn,Peas and soya bean 1 cup
Onion 1 cut and 1 for grinding
Tomato 1
Bell Pepper 1
salt to taste

To grind:
Green Chillies 3
Cashew Nuts 3 Tb spoon
Khus Khus 1 tsp
onion 1
Cinnamon 1 small piece
Cardamon 1
Coconut grated 3 tsp
Cloves 2
Oil 1 tsp

Method:
Pour oil in a pan add all the ingredients that are to be grounded and fry for five min.
Grind into smooth paste
In a another pan, add 1 tsp oil and fry the cut onions.
Add tomato,bell pepper and fry till cooked
Boil the other vegetables and then add to tomato and bell pepper.
Add salt, ground paste and mix well till it thickens
Serve hot with chapathi's,Naan or Rice

Out of town forlong weekend

2008-07-05T09:05:00.001-07:00

Sorry people. I am out of station for July 4th long weekend. Will continue posting on Monday.

Parupu Usili (Dhal and Beans)

2008-06-22T17:39:00.000-07:00

This is a traditional South Indian dish. There is a widespread opinion that there is a very tedious and complicated process to prepare it but it is just the opposite.
The dish is extremely high in protein with almost no fat.

Ingredients
1 cup Channa dhal
2 cups Beans
2-3 Red chillies
1 tsp Asafotida
1/2 tsp tumeric powder
salt to taste

How to make?

Soak the channa dhal and red chilli for two hours
Grind soaked channa and red chilli coarsly
Add 2 tb spoon oil add mustard seeds and grounded mixture
Allow the dhal to cook for 10 min till the color changes and it separates itself
Boil the beans and set side
Add salt, asafotida and little tumeric powder in the dhal
Add boiled beans and stir for tow min
Dish is ready to serve with rice or chapathi

Peas vadai

2008-06-22T16:46:00.000-07:00

Having a lot of green peas at home and have no idea as to do with. Well, here is an experiment that my mother suggested and i tried and had some good success with. Ever thought of making vadais out of peas? Unthinkable you say, well it is not. I tried it and even served them to a few guests and well it was not a runaway hit but it did evoke some good positive responses.

Here is the ingredients:
1 cup dried green peas
2-3 Green chillies
1 tsp salt
1/2 cup of cut Onions (optional)
1/2 Asafoetida powder

How to make?

Soak the dired peas for 3-4 hours
Grind the soaked peas,green chillies,salt,aseofotida coarsly(not too smooth)
Do not add water while grinding
make flat round shape and fry in the oil till golden brown
It turns out crispy

Try it out and add on your comments:-)

Kofta Curry

2008-06-14T18:02:00.000-07:00

What you need:
For Gravy:
Onion 1 (1/2 cut into pieces and 1/2 into paste)
Tomato Puree (2 tomatoes)
chilli powder 1 tsp
Garam masala 1 tsp
Aam chur powder 1 tsp
Kasthoori methi 1 tsp
buttter 1 tb spoon (salted or unsalted)
Cashew paste 2 tb spoon
Ginger/garlic paste 1 tsp
Jeera 1 tsp
salt to taste

For kofta:
Boiled and mashed potatoes 2 nos
sweet corn 2 tb spoon
few raisins
maida 1 tsp
Rice flour 1 tsp
Rava for outer coating
oil 1 laddle to fry

Grind to paste:
Tomato for puree
Cashew paste(grind cashew with little water)
onion paste

How to make the koftas?

Boil the potatoes and mash well.
Add sweet corn, salt, raisins, maida and rice flour and bind well
make small balls from them
boil oil in a pan and fry the koftas till golden brown.

How to make the Gravy?

In a pan add 1 tb spoon of butter,jeera and allow it to splutter
Add ground onion paste, cut onion and fry till golden brown
Add the Tomato puree and cook till oil separates from the pan
Add chilli powder, aamchur powder, garam masala, salt and kasthoori methi and cook for a while
Add the cashew paste and cook till it thickens
add the koftas at the end before serving
Gravy is done.

This is my entry to Srivalli's Curry Mela.

keerai Poricha Kootu(Spinach)

2008-06-10T10:14:00.000-07:00

Poricha kootu is a south indian traditional recipe made from just dhal and vegetable or keerai.
It's very healthy and protein rich recipe.
Here are the ingredients:
1 cup cut spinach
1/2 cup toor dhal
1 tsp tumeric powder

To fry and grind:
1 TB spoon urad dhal
1 tsp asefotida
2 TB spoon grated coconut
3-4 red chillies
5-6 pepper balls
1 TB spoon pottu kadalai(to thicken) optional
salt to taste

To temper:
1 tsp mustard seeds
1 tsp urad dhal
1-2 red chilli

Method:

In a vessel add the cut spinach, dhal and tumeric powder and pressure cook till done.
In a pan with 1 tsp oil add all the ingredients in "To fry and Grind" and saute for a minute
Once cooled down grind them to a paste
Add the paste to the spinach and dhal and temper them.
kootu is ready

This can be alternated with any vegetables instead of spinach

Instant Dhokla

2008-06-07T17:21:00.000-07:00

An instant dhokla made in microwave oven. It takes not more than 10 min time.
what you need:
1 cup kadalai maav(Besan flour)
1 cup water
1/2 tsp tumeric powder
1 tsp sugar
1 tsp lemon juice
1 tsp baking soda/Eno fruit salt
salt to taste

To temper:
1 tsp mustard seeds
1 tsp jeera
1 tsp grated coconut
1 green chilli
1 tsp oil

How to make?

In a vessel mix besan, water and make a batter
Add sugar,lemon juice,salt,tumeric powder and mix well
Add baking soda in the end with the batter and leave it for two min
Grease a microwave dish, pour the batter and Microwave on high for 7 min
Cut into pieces once done.
Dhokla comes out fluffy and soft
In pan heat oil and add mustard seeds,jeera,coconut,chilli and ginger
Allow to splutter and add the cut pieces of dhokla
serve hot with coriander/pudina chutney.

Note: Timing may vary one-two minutes before or after.
To check for dhokla if done or not, it separates out from the corners of the dish.

Bisibela bath

2008-06-05T19:02:00.000-07:00

what you need:
1 cup rice
1/2 cup toor dhal
1 onion
vegetables(optional)
1 tsp tumeric powder
1 tsp tamrind paste

To Grind:
2 tsp coriander seeds
2 tsp channa dhal
4-5 red chillies
2 tsp dry coconut powder
1 tsp til (optional)
1/2 tsp methi seeds

To temper:
1 tsp fried ground nuts
1 tsp mustard seeds
1 tsp channa dhal

salt to taste
2 tsp ghee

How to make?
1. Fry the red chillies, channa dhal,coriander seeds, coconut powder,til and the grind to fine
powder.
2. In a cooker drop a tsp of ghee and allow all the ingredients to splutter.
3. fry the onions and add the ground powder and fry for a minute.
4. Add the rice,toordhal,tamrind paste and 4 cups of water.
5. allow the rice to cook and add salt once the rice is done.
6. garnish with ground nuts and serve hot with raita or papad.

Sprouts Pulao

2008-05-09T11:12:00.000-07:00

A very healthy and high rich protein rice. It's all green. I just tried with my own ingredients and turned out to be very tasty.

1 cup Sprouts(sprouted green lentil)
1 1/2 cup Basmati rice
1 Capsicum (Bell Pepper)
1 onion
2-3 cloves
2-3 pepper balls
1 tsp jeera
1 tsp Ginger paste
1 tsp butter
1 tsp Garam masala
salt to taste

To Grind:
coriander leaves 1/2 cup
Coconut 2 tbl spoon
Green Chillies 2-3 nos

Method:
Soak Basmati rice in lot of water
In a pan add butter,jeera,cloves,pepper,ginger paste and fry for till jeera splutters
Add onions and fry till golden brown
Add sprouts,capsicum and coriander paste and fry for five min
Add soaked rice,salt to the vegetables and stir for two minutes
Now add 3 cups of water and allow rice to cook
Sprouts pulao is ready.
Goes well with boondhi raita or any raita

This dish is very nutritious and simple to make. You can add peas or any alternate vegetables also.

Try this out and comment!!!:-)

This goes to srivalli's rice mela.

This goes to JFI Sprouts event

Vegetable Rice

2008-04-19T11:49:00.003-07:00

What you need:
Basmati Rice 1 cup
Vegetables(Potato,Beans,Corn,Onion,Beans,Peas) 1 cup
Cloves 2-3
Jeera 1 tsp
Ginger 1 inch
Green chillies 3
Salt to taste

Cut 1/2 onion, ginger and grind to paste.
Cut the other half onion into small pieces
Soak basmati rice in water for 1/2 hour
Fry Jeera,Cloves,cashew till golden brown
Fry Onion(cut and ground) till golden brown
Add the vegetables, chillies along and fry for sometime
Add the Basmati rice,salt and fry for a minute
Pour 2 1/2 cups of water and keep in cooker/Rice cooker
tasty and simple vegetable rice is ready

Matar Paneer

2008-04-19T11:48:00.000-07:00

Ingredients:
Peas 1 cup boiled
Paneer 10 pieces
Tomato puree 1 cup
Onion 1 nos
Jeera 1 tsp
Ginger paste 1 tsp
garam masala 2 tsp
Dhania powder 1 tsp
Aam chur 1 tsp
red chilli powder 1 tsp
Salt to taste

Fry paneer and keep aside
Add little oil in kadai and add jeera.Fry till it splutters
Cut 1/2 onion and make a paste of other 1/2, fry both till golden brown
Add tomato paste and add little water
Boil till the oil separates the pan
Add garam masala, dhania powder,aam chur and salt and boil for a while
Finally add boiled peas and fried paneer
Matar Paneer is ready to serve

Paneer Butter Masala

2008-04-09T15:37:00.000-07:00

We always wonder how does hotel dish tastes different and yummy. But here is recipe for Paneer Butter Masala made at home as it tastes in all hotels.

Ingredients:
Paneer cut into cubes 15 pieces
Butter 2 Tb spoon
Tomato puree 2 tomatoes
Onion 1 nos
cashew nuts 1 tb spoon
Ginger&garlic paste 1 tsp
Red Chilli powder 1 tsp
Garam Masala Powder 1 tsp
Aam Chur powder 1 tsp
Kasthoori methi 1 tsp
Jeera 1 tsp
cilantro to garnish
salt to taste

To Grind:

Grind 1/2 onion to smooth paste, chop the other half into small pieces.
Grind the tomato and make it a puree.
Grind cashew into smooth paste

Method:

Fry the Paneer to half brown stage in little oil.
Drop the fried paneer in hot water and keep aside.(this is to reduce oil and make it soft)
In a kadai put the butter and add jeera. fry till it splutters.
Add grounded onion and fry little.
Then add the cut onion and fry till golden brown.
Add Ginger& Garlic paste and fry for a minute.
Now add tomato and boil it till the oil separates from the pan.
Add red chili powder, garam masala, kasthoori methi, amchur powder, and salt.
Add a little(1/2 cup) water if needed to make semi liquid state.
Add the cashew paste and cook for five min.(till the gravy becomes thick)
Finally add the paneer pieces and boil for five minutes.
garnish with cilantro
Serve hot with Naans, chapathi or rice.

Alternatives:

we can use cauliflower or potato instead of paneer. Just need to boil the vegetable and put in the gravy.You need not fry.
You can put as raw paneer instead of frying.

Masala Ground nuts

2008-04-08T15:03:00.000-07:00

When we go to beach in chennai, our first thought is to have masala kadalai, then sundal and bajji.
masala kadalai is very simple to make.Here goes the recipe for that.
Ground Nuts 1 cup
chopped Tomato 1/2
chopped onion 1/2
Grated carrot
Lemon 2 tsp
cilantro to garnish
salt to taste

Boil the ground nuts
Mix tomatoes,onion,lemon,salt and cilantro
Masala kadalai is ready:-)

Nutrition Facts:

Ground nut is protein rich
Tomatoes are good for Vitamin C
Onions are good for cooling the body
On the whole the whole dish is very very healthy

Capsicum/Bell Pepper Chutney

2008-04-02T10:52:00.001-07:00

I had just gone out for a dinner and got to taste a chutney made from capsicum.Doesn't that sound interesting. It is very simple to make.Ingredients we need to make this are as follows:

Green Capsicum 2 nos
Urad dhal 2 tsp
Green Chillies 3
Tamrind paste 1/4 tsp
Salt to taste

In a pan pour 1 tsp of oil.
Add urad dhal, green chillies, tamrind paste, capsicum and salt
Fry till the capsicum is half cooked till it looses the raw smell
Grind all the ingredients to a smooth paste
Chutney is ready
Serve hot with rice, chapathi or dosa.

Health facts:
Fat less chutney
capsicum is good for health as a green vegetable
urad dhal adds protein

Semiya Upma

2008-04-01T12:19:00.000-07:00

It's a simple and fastest tiffin to pack for lunch and kids would also enjoy.

Semiya 1 cup
onion 1 tsp cut
peas 1 spoon
carrot 1 spoon
green chillies 1
Mustard seeds 1 tsp
urad dhal 1 tsp
salt to taste
water to boil

Fry the semiya till golden brown and keep aside.
In a pan pour 1 tsp oil, mustard seeds,urad dhal, green chilli and onion.
Fry till golden brown.
Pour one cup of water and boil and add salt to the water.
put the semiya and keep it closed for five min and allow to cook.
Once cooked stir for a minute and upma is ready.

Instant PalKova (Milk Sweet)

2008-03-21T12:56:00.000-07:00

This comes out very very good exactly like the traditional palkova and it doesn’t take much time. It can be prepared in just 6 minutes.

Condensed milk 1 tin(400 gms)
Curd 1 tsp
Ghee 1 tsp

In a microwave bowl mix all the above ingredients.
Microwave on high for 6 minutes.
Cook for 6 minutes, stirring in between every 30 seconds. At the end of 6 minutes, stir well and can again microwave for 30 seconds if required and leave it in the microwave for some time.
It curls up and changes to light brown color.
Palkova is ready

Onion Chutney

2008-03-19T13:59:00.000-07:00

A chutney that can be instantly made with all daily cooking ingredients.

Onions 2 nos
Urad dhal 3 tsp
Red Chillies 2 nos
Tamrind 1/2 tsp
Oil 1 tsp
salt to taste

1. Heat oil in a pan and add urad dhal and fry till light brown
2. Add the cut onions, tamarind paste, salt and red chillies and fry till onion turns transparent
3. Grind all the content to a smooth paste
4. Serve hot with dosa, idly or with hot rice.

Yummy chutney is ready...

Health Facts:
Onion is very good for health and cools the body, dhal is protein rich.
contains very less oil and is less fat chutney.

Tomato Dosai

2008-03-19T11:24:00.000-07:00

Preparation Time: 20-30 minutes

Soaking Time: 3 hours

Serves: 5-6 people

Cuisine: South Indian

Ingredients:

1 cup raw rice

¼ cup Toor Dhal

2 large Tomatoes (any variety)

3-4 Dried red chilies

½ tsp tamarind paste (optional)

Salt to taste

Oil as required (drizzle while cooking)

Method:

Soak rice and toor dhal for 2-3 hours in a plenty of water.
Drain the water.
Add tomatoes, dried red chilies, salt and grind to a smooth batter. (Add more water if required to get to a batter of pourable consistency)
Heat pan on high till hot, reduce heat, pour a ladle full of dosa batter.
Spread the batter clock wise to form a round shape.
Drizzle some oil around the edges.
Cook for 1-2 minutes and flip the dosa and cook for 30 seconds and cook till crisp.
Remove and serve hot with any type of chutney.

Notes:

This dosa does not need fermenting. Dosa’s can be made as soon as grinding the batter.
Tamarind is optional [It is added to give a slight sour taste]

Health:

Toor Dhal is high rich in protein.
Rice has a good source of Carbohydrate.
Tomato has a rich source of Vitamin C and Vitamin A.
Eating tomatoes can lower the risks of many types of cancer.

This is my entry to saffron trail "weekend breakfast blogging"