Gluttony is no Sin

Irony.

2010-06-24T11:19:00.003+05:30

Every morning the lady of the house scratches her head in utter frustration - 'What do I tell the cook to prepare today.'

There are millions in Africa thinking - 'Will someone give my child a morsel of food. She hasn't ate in a week.'

Deepa's Bittergourd Fry

2008-12-15T21:43:00.000+05:30

Ingredients:

Bittergourd 1 Large
Red Chilli Powder 1 1/2 tsp
Salt to taste
Rice powder 2 tsp
Gram flour 2 tsp

Method:

Mix together and keep aside for sometime and deep fry in oil and sprinkle some freshly ground pepper before serving! Voila!

Soft Idlis and Vada Kari

2006-07-10T16:33:00.000+05:30

There are few other pleasures than wolfing down fluffly idlis along with vada kari and a piping hot cup of coffee at 9 in the morning! Ah! The after-taste in the mouth lingers on and on and on.

The meek and docile idli teams up with a number of accompaniments/side dishes to serve up a great tiffin. Though it doesnt have any distinguishing taste by itself, the humble idli lends itself to the great many side dishes of India. One of them is vada kari which is a famous recipe in the Thiruvannamalai and Chennai areas of Tamilnadu, India.

Vada kari

Ingredients:

chana dal 1 cup
coconut milk 1 cup
onions 2
tomatoes 2
chilli powder 1 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
oil as required

To grind to a tight paste:
ginger 1 small piece
garlic 8 flakes
saunf 1 tsp
chillies 3
cinnamon and cardamom and cloves : 1 each

Method:
Soak the chana dal for 1 hr and then grind to a coarse paste. Slice the onions and tomatoes. Take one tsp of the ground masala paste and mix with the chana dal paste and add salt.Fry this in oil as a vada shape and keep aside. Next heat some oil and add the rest of the ground masala and once it is well fried add the tomatoes and ground paste and chilli powder and turmeric and coriander and saute well. Add coconut milk along wiht this and bring to a boil once. Now, divide the vada balls into a haphazard manner and add some water and once it boils remove from the fire.

Ambrosia...sweet Ambrosia...

2006-04-02T09:26:00.000+05:30

Tender Coconut Water. Ah, who doesnt love it? As pure as Mother's Milk-Mother Nature's Milk. Summer is the time when one sees loads of tender coconuts on the road side in Chennai and thirsty folks mobbing the vendor for a taste of ambrosia!

The water of tender coconut, technically the liquid endosperm, is the most nutritious wholesome beverage that the nature has provided for the people of the tropics to fight the sultry heat. It has caloric value of 17.4 per 100gm.

"It is unctuous, sweet, increasing semen, promoting digestion and clearing the urinary path," says Ayurveda on tender coconut water (TWC).

Numerous medicinal properties of tender coconut water reported are:-

Good for feeding infants suffering from intestinal disturbances.
Oral rehydration medium
Contains organic compounds possessing growth promoting properties
Keeps the body cool
Application on the body prevents prickly heat and summer boils and subsides the rashes caused by small pox, chicken pox, measles, etc.
Kills intestinal worms
Presence of saline and albumen makes it a good drink in cholera cases
Checks urinary infections.
Excellent tonic for the old and sick
Cures malnourishment.
Diuretic
Effective in the treatment of kidney and urethral stones
Can be injected intravenously in emergency case.
Found as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells and is readily accepted by the body.
Aids the quick absorption of the drugs and makes their peak concentration in the blood easier by its electrolytic effect.
Urinary antiseptic and eliminates poisons in case of mineral poisoning.

It’s a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It’s the fluid of life, so to speak.

Source:Coconut Development Board

Kirni Pazham....Rohinton Mistry...

2006-03-09T03:59:00.000+05:30

Come summer and the Chennai market is flooded with water melon and musk melon (kirni pazham, molaam pazham). Cantaloupes are a musk type melon with the characteristic netting on the skin. Cantaloupes and melons are fragrant fruits, related to cucumbers and squashes. Fresh Cantaloupe should be well developed with a full slip at the stem end, well delineated netting, light gold to light gray green background color and a bright orange colored flesh. Cantaloupe is eaten in its natural state wither at the beginning of a meal or at the end as a dessert. It is often pureed and served frozen in desserts such as sorbet.

Cantaloupe Smoothie:

Tasty, refreshing, and fat-free! Try this delicious cantaloupe smoothie recipe!

Ingredients:

1/2 ripe cantaloupe, peeled, seeded, and cut into chunks
1 cup skim milk
1 cup vanilla fat-free yogurt
1 cup crushed ice
2 tablespoons sugar, or to taste

PREPARATION:

Combine all ingredients in a blender and process until smooth. Makes about 4 cups.

As you can see in the pic, I am currently reading a book: A fine Balance.

I recently 'discovered' Rohinton Mistry...dunno how, but I did come across his name somewhere and then searched him up on the net....and I cant believe how I could miss out on such a wonderful writer for this long. Well, I bought his book--A Fine Balance--and have started devouring it eagerly. Crystal clear crisp writings that compel the reader to almost visualise the happenings as if it were happening right under their nose. Most reviews say that his works reminds one of Charles Dickens for its compassionate realism and narrative sweep.

A Fine Balance, is set in the turbulent 70's in an unnamed city by the sea and captures all the cruelty and corruption, dignity and heroism of India. In the story, four strangers come together--a widow, a student and two tailors who have fled the violence in their native village. Hope this book satiates my thirst for reading a 'good novel' by an Indian writer after a long time.

My latest article on the air of an occupied room, ventilation and air conditioning, here

Vegetable Pulao

2006-02-23T19:06:00.000+05:30

VEGETABLE PULAO

Ingredients:

1 1/2 tab oil
4 cloves
4 sticks of cinnamon
3 cardamoms
onions 200gm sliced
vegetables cut according your choice- like carrots, potatoes, cauliflower
curd 1 tab
chillies4
ginger garlic paste
salt to taste
rice-basmati or ordinary

Method:
Heat oil and add the cloves, cardamom and cinnamon and when it is fried add the sliced onions and saute the onions till 3/4th done then add the vegetables and add the GG paste and curd and chillies, all this in low heat. Then add the rice and for every one part rice add two parts water for ordinary and for basmati rice add 1 1/2 parts water. and allow to cook covered (dum) for 10 min covered and on high heat.

Serve with raitha or any side dish you deem fit. I like to have potato chips or chicken along with veg pulao, yummilicious :D

Nethili Fry

2006-02-22T12:46:00.000+05:30

Nethili in Tamil and Commersons Anchovy in English, is a great tasting small fish. Who hasnt heard of the legendary 'nethili meen kulambu'?

Alternately, you could even fry them for a different kind of tingle on your taste buds (that is if you are a non veggie;))))

Nethili Fry

Ingredients:
nethili meen-500 gms

mix with a little water and make a paste of:
ginger garlic paste-1tsp
red chilli powder 1tsp
coriander powder-2tsp
turmeric powder-1/4tsp
kala namak-1tsp
red colour powder-optional
pepper powder-1tsp
vinegar or lime juice-a few drops

Mix the nethili and the paste well so that the masala paste coats the fish well. Deep fry in hot oil and garnish with coriander and mint leaves and serve. A great side dish for beer;)))))

PS: This is fyi....I dont drink...used to, but quit now :)

Milk Puris

2006-02-17T04:37:00.000+05:30

Milk puris for 12

Ingredients:
Maida 3 cups
wheat 3 cups
salt 1 tsp
oil 3 tab
enough milk to mix
cumin seeds 2 tsp

Sieve the maida and wheat flour and rub in the oil into the mixture and add salt and cumin seeds and mix with enough cold milk to make a firm dough. Keep aside covered for 30 mins and then make medium sized balls and roll out in uniform circle and deep fry in hot oil till golden color and serve with side dish. The side dish shown here is a variant of the channa masala. Dint I tell you folks that we always make variants of the normal ones? :-p Normal is always boring;)

Ulundhu saadham

2006-01-25T22:47:00.000+05:30

Time to pat my back;)

2006-01-04T23:36:00.000+05:30

Folks (especially Sury;) wanted to know what happened to me, whether I passed out in front of the puter or whether I blacked out while on a New Year shopping spree. Unfortunately it isnt any of those good things, but I have been unusually busy the past 10-15 days.

To read more click here

Wishing all my readers and their loved ones a Happy and Fruitful 2006 and may the Good Lord bless everyone with Good Health.

Decor on the Uruli;)

2005-12-23T12:51:00.000+05:30

For a long time I have been bragging about my culinary abilities;))) ...for a change you can have a peek at the decor my wifey has done today;))))

Puli Molaga (Chillies in Tamarind Sauce)

2005-12-19T18:42:00.000+05:30

Description: Its a kind of chilli sauce with the whole chilli in it.

Ingredients:
1) 100 gms Indian green chillies (the country variety)
2) Lemon sized tamarind pulp
3) 1tsp each of mustard and cumin seeds
4) small onions (sambhar onions) a handful
5) 2 green chillies

Method:
Grind to a paste nos 2-5 and keep aside.
Slit the 100 gms of green chillies
In a saucepan take about a litre of water and add the ground paste, salt as per taste and one tsp of turmeric powder and the slit green chillies and cook on simmer mode.

The chillies will go soft on boiling and the water content will reduce to about 200ml. Bring down from the fire and cool and store in a bottle (could be refrigerated too)
This serves as an excellent sauce or even a side dish (for the brave).

At my hamlet down in South Tamilnadu folks did not have money to afford a vegetable side dish and hence they prepared this and used a little at a time for almost a month. My maternal grandmom made these and I learnt it from her.

The proper method to savour it:
Take out a chilli or two along with some of the sauce and put on a small plate beside the huge one you use to gorge your food on;)))

After pushing a morsel of rice into your mouth, chew on the rice/sambhar mixture and when your mouth is half full, take a chilli and suck on it, the pungent/sour sauce will now enter your gob;)))

Try to mix that along with the rice/sambhar mixture in your mouth and deglutate after chewing well.

The pungency should make your eyes red and your nose water like as if the Hoover Dam's suddenly sprung a leak;))))

The next step is entirely for the brave(which automatically means it isnt for the femmes....dang! the MCP that I am;))))

If sucking on the sauce/chilli wasnt enough go ahead and take a bite on the chilli and this time like fine wine roll it in your mouth for a few seconds and then swallow.

If you are ok with this step, the next time you visit a Mexican restaurant, the dishes there might seem like sweetmeats to you...however if you have a sensitive digestive system, the next morning might pose a wee bit of a problem....you might want to install an airconditioning system under the potty before you hit the bogs;))))

Cheers and folks let me know if you tried this recipe. (You neednt write about your escapades in the loo...no such obscentiy is allowed in my blog and that too a Food blog;))))))

Uff! I am incorrigible :)))

You Are What You Eat Meme : My Top 10 Favorite foods!

2005-12-13T23:04:00.000+05:30

Hello fine folks and how are you all doing? Everything's alright on the home front? Sorry that I couldn't find the time to visit your sites coz I was a wee bit busy the last week (dont mind me, I am just bragging that I am a busy doc) Sailu had tagged me in this meme and had the good sense to send a mail to remind me of this (may the Good Lord bless her and the Devil kiss her;)

Ok, before I go into my top 10 fav foods, lemme just give you an insight into foods that I hate (coz it is very important for you, as important as Dubya winning the next elections;)

I loathe:
a) Pizzaz, Sizzlers, Hamburgers, Frankfurters and the like...(the number of times I have eaten them I can count on my fingers of one hand;)

b) Aerated drinks...colas etc (Not that I am diet conscious...I just hate 'em)

c) Chaat items...those bhelpuris, pani puris and stuff (dont much care for them)

d) Excessive sweet tasting curries which usually is the result of over zealous use of coconut or jaggery.

e) Sausages and thingies related to the sausage (I mostly ralph even on seeing them, especially bratwurst)

Other than the above, I can stomach pretty much anything and everything coz my "complaisant digestion" and enlightened gluttony allows me to enjoy a wide variety of food, from the showy, ingenious, liquor-lashed, cream-besotted exotic dishes flirting along with Dom Perignon to simple porridge and I for one can stomach the foods of cultural pluralism (thank God for variety!)

Somewhere in my adulthood, cooking became philosophy with me but am not that kind of religious foodie to undertake pilgrimages to the Meccas of food. I decide to devastate the kitchen myself though I pride myself on being a master chef in this era where most people do the cooking with their fingers(dial a restaurant;)!

I have a formidable collection of about 6000 recipes assorted on my puter but would love to possess that bible of foodbooks authored by Jean-Anthèlme Brillat-Savarin--La Physiologie du Goût .(I see it at book stores but cant bring myself to purchase it...dont know why;) My memory fails me as to how many recipes I have attempted in those 6000, but the very thought of possessing them gives me immense satsifaction and glee.

When kitchens are perceived as the laboratories of the laws of nutrition, it is then that cooking turns out to be a mundane chore, but when seen as an art form it is nothing short of ecstasy (like you fine folks have demonstrated in your pics:). As brilliant as a painter would use his palette to mix the colours the chef (maybe you could think of VKN;) artfully combines the ingredients with finesse to conjure up miracles for the tongue.

Tasty food apart from being cooked by convention also relies on the inventiveness of the chef. It is here that you can play the part of an inventor and get to mouth the words Eureka if your guests enjoy the food or you could relegate yourself to the corner and finish it off all by yourself comforting your poor soul that aleast you found out a way in which it should'nt be cooked!

Cooking for the self isnt anywhere as exciting as cooking for others. The joy of seeing my friends relish my gastronomic fare with gusto sends waves of joy in me, and I dont feel the pangs of hunger anymore--the soul being fed. (I know most of you seem to be saying Tch...tch...tch;) Ok now enough of all those crap...lets get on with the meme...

The ones given below top (you cant call that an oxymoron, can you?) my all time fav foods which I can eat at any time of the day (including night). Sometimes I get up in the night to pee at about 3 am and then creep into the kitchen and help myself to whatever is left over the previous night (sorry I dont suffer from an eating disorder). Dang myself.

The Top Ten:

a) Hyderabadi Mutton Dum Biryani:
Ooooh, how I love it. This has to be cooked by a Moslem (sorry if I sound fanatic/lunatic there) to be 249% authentic, and yea they really have a 'knack' of making tasty biryanis. Next to Moslems, my wife makes the best. (I hope she is reading this;) Whoa, I've managed to butter her;)

b) Malaysian Fried Rice:
A good mixture of all the tastes and when made well you can identify the different flavours like a well sung carnatic raga. (Again kudos to wifey....jeez, I am gonna have a great night today;)

c) Kuzhipaniyaaram
A typical South Indian dish...you need to savour it to know what the hell I am talkin about;) Best place to taste this dish: My House ;)

d) Garlic Prawn Kebabs:
Ing:
16 large green prawns
8 tsp olive oil
1/3 cup dry white wine
4 large cloves of garlic crushed
crushed chives for garnish
4 bamboo skewers

Method:
Shell and devein the prawns and leave the tail fan and last segment of the shell on. Mix olive oil oil and wine and garlic well in a medium bowl. Place the prawns in a bowl and stir until coated and marinate for an hour. Soak the bamboo skewers in water to prevent any burns while cooking and thread 4 prawns on each skewer and pre heat the grill to high or a hot BBQ and place the prawns on a foil covered grill or in a pan and brush with marnade and grill for 3 mins until they turn pink and turn once and brush with marinade while cooking and the dish is ready.

I suggest you have this with your gf/bf/spouse by your side and preferably with a glass of sparkling wine;) (the spouse by your side should add to the intoxication not the wine;)))

e) Ahad-E-Changezi

Ingredients:
1 kg leg of kid lamb
2 cups jamun vinegar
2 tab gingger-garlic paste
salt and black pepper powder
2 tab oil
1 carrot chopped
2 onions chopped
2 tsp chilli powder
chaat masala powder

Method:
Clean the lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper chopped onions,carrot and chilli powder. Apply to the leg and keep aside for 6 hrs so that the meat absorbs the flavour and taste of the marinade.
Put the baby lamb on a skewer and cook in a clay oven and cook for 20-25 mins or till done. Season with salt and chaat masala. Serve hot along with green chutney and onion rings along with Kingfisher beer;)

f) Paranthas
Saucy soft paranthas and mutton gravy is my idea of a perfect dinner on a lazy Sunday night.

g) Cauliflower with red wine sauce
A super duper combination for a staid chappathi ;)

h) Masala Dosai
I have the pic (the inside anatomy of the dosai) and Sailu has the recipe and some good pics. I can almost feel the crispy dosai in that pic of hers. Masala dosai is best finished with Madras decoction coffee ;)

i) Strawberry-Chocolate Bavarian Cream
Ing:
1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)

Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.

Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.

Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.

* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.

Strawberry Cream
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring

Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color. Love this thing.

j) Mint, Ginger and Lemon Fizz

To be had after pigging out on Hyderabadi Dum Biryani.

Ingredients: 3 bottles soda, juice of 1 lemon, 5 cm ginger, 4 g black salt, 30 gm of sugar or sweetener, 8 mint leaves chopped fine and 8 ice cubes.

Method:
Grate the ginger and extract the lemon juice about a tbsp. Mix lemon juice, ginger juice, black salt, sugar and mint leaves in a bowl. Refrigerate the mixture. At serving time, put ice cubes in tall glasses and add enough of seasoned lemon juice and pour the soda over it. Serve immediately. This serves 4 persons.

There you are...I finally made it! Holy cow!

And now for tagging 5 peeps...here I go:

Priya
Tina
Raji
Anthony
Sury Phew!... finally I learnt that Sury is femme;)))

PS:
1) Some bits of this post are excerpted from an article entitled Cookingthat I wrote long ago.

2) You could check my 100 Handy hints in the kitchen and 99 hints for housekeeping which I compiled from Tamil Mags during my college days for some useful tips.

3) Thanks Indira for linking my article as weekend reading.

4) Apologies for posting a looooooong entry;) If ever you felt like wanting to see the man behind this post click here.

Cheers and have fun this week!

Amen

The simple pleasure of having dinner sitting on the floor!

2005-12-08T02:46:00.000+05:30

At about 11 pm my house wears a festive look. On seeing folks going into the kitchen and coming out carrying cookers and other utensils laden with food, water, etc one would think that either an 'annadhaanam' (free food supply for all at temples) is about to take place or else the inmates of the house are shifting on an emergency basis coz of sudden flooding in the area! No. Nothing of that sort. We are just going to have dinner in the spacious living cum dining room and 'preparations' are on in full swing. Though I do possess a formidable teak dining table with 8 ornate chairs, I dont much enjoy sitting on it to relish a simple South Indian dinner.

Breakfast I usually have standing in the kitchen balcony overlooking a green patch of land adjacent to my house (my neighbour informs me that it is a 'disputed' land and litigation is on to decide ownership. Who knows, the judge may decide that I am the owner!) and irritating my wife all the while To let you on to a greater truth, actually there is no other simple pleasure for a male than irritating his beloved wife (and the wife too 'acts' as if she is dang bloody irritated)

Lunch is generally had in front of the puter sitting on a couch. I dont have those upright swivel chairs (they are dated stuff) and instead use a comfy couch that originally is part of a grand sofa set (back pain? wasnt I the one who told you guys all about the back ache?) Lunch timings are quite bizarre but I do tend to call it lunch and not tunch (a portmanteau of tea and lunch). Sometimes it is at 12, on other days at 4 ...you get the point?... but it has to be had in front of the puter when I check the mail, chat with a bootiful femme or tracking the visitors to my site courtesy sitemeter. How does one eat as well as type? Didnt your mom teach you the importance of using the brain sometimes? Well, I premix the food with my hand(mix the sambhar and rice and then the rasam and rice and then the curd and rice) and keep them in various compartments on my plate, wash my hands and then employ a spoon to shovel the contents into my gob. Uff! Sounds simple but give it a try, pretty tedious.

Dinner is the most exciting of all. I look forward to it eagerly. It is almost a ritual. Just check out this awesome timetable:
10 15pm:
I amble (drag my feet) into the house grumbling what a tired and busy day it has been. Even if I have just came back after drooling with a pretty femme I try to grimace, twist and turn my face into a thousand knots so that I get a concerned look from wifey.

10 20pm:
I switch off the TV serial which my Mom so religiously watches complaining that my head is aching and the tailor-made-to-irritate-males serial is getting on my nerves. Here I play the role of a hypochondriac to the hilt and pull it off with ease.

10 25pm:
Head off to the bogs to take a horse pee and wash all the germs from my hands and you know where....yea my legs...and change into a comfortable old lungi (helps free circulation of air where the sun dont shine). Ah relief and comfort. Whoever invented the trousers?

10 30pm:
"Can we have dinner please?" I holler as I sink into the comfy sofa. "Karthi (my cousin), go and help your SIL in bringing the cooked food to the hall you lazy bum, cant you see she is finding it difficult to ferry the items all by herself?"

10 35pm:
"Would you like to have an egg darling? I could prepare a bull's eye for you, you poor thing" coos my wifey. "Whaddya mean 'a' bull's eye. Make it two." I reply with some indignance.

10 40pm:
"What the hell are you peeps doing in the kitchen, does it take such a long time to prepare the eggs? Gosh I am starving. Is this how you treat a tired male?" "There arent any eggs in the fridge, I have just sent Karthi to the nearby shop to fetch some." "A fine thing to do, that bugger walks as if he were on the moon, couldnt you get someone better to do the job?"

10 50pm:
All the utensils with food are laid out before us and we begin to hog. "Deep get the Haldiram's Aloo Bhuji and also the ginger pickle." "Dang! You arent satisfied with so many poriyals and side dishes eh? Go and fetch them yourself." "Karthi, you ass, go and fetch it. Cant you see I am bugged at the end of the day and cant bother to get up?"

11 00pm:
"Slurp Slurp Slurp"

11 30pm:
"Burp Burp Burp"

As soon as I finish dinner I run off to the terrace with a match box in my hand. You think I am going to light an incense stick?

Disappointing banana stew!

2005-12-05T13:38:00.000+05:30

I saw this recipe on a Mallu site, (dont remember which one coz it was many years before) and don't remember if I had tried it then, but decided to make this today. And the result? Dang and double dang! The coconut milk doesnt lend its flavour to the bananas. It is just like we steam the plain bananas! Pretty disappointed! To top it my Mom on seeing it says that the coconut milk mixture looks like an infant's vomitus! Eeewwww.

Ripe Nenthran (Nenthram) Banana (Ethapazham) -2
Coconut -1/2
Sugar -3 Table spoon
Ghee - 1/2 Table spoon
Elaichi - 3
Water - 1/2 cup

Preparation Method
1. First take first cocunut milk and keep apart. Then take the second coconut milk.
2. Cook together sliced bananas, second coconut milk, water and sugar until banana is cooked properly.
3. Add first cocont milk, just boil once. Add powdered elaichi and ghee; and serve hot.
(Can be served chill too)

Folks, this isnt to disappoint you and NO my mother doesnt have a penchant for likening good food to bad stuff;)))))

Some of you might like the taste of the stew, go ahead and be brave...try this out;)))

Cauliflower, Peas Korma and Potato fry

2005-11-30T18:36:00.000+05:30

Afternoon lunch: Rice, Cauliflower Peas Korma, Potato fry, Tomato Rasam, Haldiram's Aloo Bhujia (they serve as a good side dish for rasam and rice;))))

Cauliflower Peas Korma

Cauliflower 1 cut into flowerettes
peas 50 gms
1 onion chopped
1 tomato chopped

Grind to a pate:
1/2 coconut grated
5 green chillies
6 small onions (the small variety or shallots)
2 tsp Ginger garlic paste
2 cardamoms
1/2 inch piece of cinnamon
2 cloves
1/2 tsp saunf
1 tsp cumin

In 2 tsp oil, splutter some mustard, then add curry leaves and then the chopped onion, the chopped tomato, the cauliflowerettes, the peas and 1 tsp red chilli powder, 2 tsp curry masala powder and saute for a few minutes. Add the ground paste, salt as per taste and some water and bring to a boil, then simmer till done. Garnish with coriander (cilantro).
Your cauliflower peas korma is ready!

PS: Soak the cauliflowerettes in brine solution to kill any germs that the flower might harbour.

Potato fry:
3/4th boil potatoes in a microwave, peel and quarter. To it add 1 tsp red chilli powder, turmeric powder 1/4 tsp, salt as per taste and sprinkle some water and mix well and keep aside for 15 minutes. Then take abotu 2 tsp oil, splutter some mustard seeds, throw in a few curry leaves and saute one chopped onion and add the spiced potato mixture and fry/cook till done. The masala by then would have been cooked and coats the potatoes evenly.

Vazhakkai poriyal, paruppu keerai, kovakkai poriyal!

2005-11-29T15:36:00.000+05:30

Lunch today: Raw banana poriyal (Plantain poriyal), Greens with dal, gherkin fry, pepper rasam, potato chips, ginger pickle, salt and water;))))))) Will post the recipes. We make them with minimal ingredients but with maximal taste;))))) Ok excuse me now pals, I am burping after a heavy meal :-p

Recipe Update:-
Vazhakkai Seeraka(jeera) kari:
Microwave chopped plantain (raw banana) for 3-5 mins. Heat oil, splutter the mustard and then add curry leaves, and pounded garlic cloves (3-5), some chopped onion, the plantain pieces, salt, turmeric, red chilli powder 1tsp, cumin powder 1tsp and fry till it is done.

Paruppu Keerai (greens with dhal):
Pressure cook 1/2 cup tuvar dhal, 1 chopped onion, 1 chopped tomato, 2 slit green chillies, 1 tsp jeera and 1/4 tsp turmeric powder. To this add cleaned greens (keerai) along with 1tsp sambhar(sambar) powder, 1 tsp red chilli powder and cook till done. Temper with mustard and curry leaves.

Gherkin (kovakkai) semi fry:
Heat oil, splutter the mustard seeds and then add curry leaves, then the thinly sliced gherkins(kovakkai), salt, turmeric powder and cover and cook in the simmer mode till done. Next add 1 tsp of red chilli powder and fry. A semi fry should do to keep the vital nutrients intact.

Yippee, today is our Wedding anniversary!

2005-11-28T20:39:00.000+05:30

Wish us well folks! Today is our Wedding Anniversary! Dang, I almost forgot about it until my Mom reminded me last night (I think my wife specifically did not remind me about it and wanted to check how my memory failed me!) Got up pretty early this morning at about 6 am. Too hectic today, so couldnt accompany wifey to the Temple near my home. Bought some quality lamb and made lamb curry. On the way from the butcher's there was a cartful of luscious pineapples waiting to be bought. Helped myself to 3 and decided that it would be pineapple rasam today. Wifey made milk payasam, the recipe of which I would post tomorrow. (I need to ask her how she made it and she will divulge the secret only after a lot of cajoling which I plan to do tonight;))))) No outing no movie, extreeeeemely busy day, no respite:(

When I googled I came across this wonderful pineapple rasam recipe from Bawarchi's website.
Here is it, have a peek at the recipe and the rasam and be sure to try it out. It tastes very nice, the subtle favour of the pineapple is a connoisseur's delight;)

Pineapple Rasam

Ingredients:

3-4 slices of finely cut pineapple
1 ripe tomato
1.5 tsp rasam powder
1/2 cup toor dhal
1/4 tsp turmeric powder
1/2 tsp mustard
1/2 tsp urad dhal
1/4 tsp tamarind paste
1.5 tsp salt
Pinch of asafoetida
2 tsp of oil or vanaspathi (dalda)
Few sprigs of curry leaves
Few sprigs of fresh cilantro
2 tsp lemon juice (optional)

Method:

1. Pressure cook the toor dal with turmeric powder.
2. Mash it well and set it aside.
3. Add the rasam powder, asafoetida, salt and tamarind to about 2 cups of water. Allow to boil until smell of rasam powder disappears.
4. Cut pineapple and tomato to very fine pieces. Add this to the boiling mix.
5. Allow to boil for another 3 minutes. Mash the dhal well and add this to the above mix.
6. Dilute the rasam to the desired quantity with slightly warm water.
7. Allow the rasam to boil until a layer of froth form on top.
8. Remove from fire and set aside.
9. Add oil (vanaspathi or ghee) to a frying pan. Let it heat.
10. Add mustard, toor dal and curry leaves to it. Let it splutter.
11. Pour into rasam and mix. Add finely chopped cilantro.

Your rasam is ready. You can also add 2 tsp of lemon juice to the rasam before you let the froth form (step 6). This will add more taste to the rasam. Serve with steaming rice.

Making time : 20 minutes
Serves : 4-6 persons

(Can you believe this? The word verification now says 'jnwed'. Great! Blogger is wishing me a happy Wedding Anniversary;))))) It is our sixth wedding anniversary:) 28-11-99

Kodi Vedupu and Capsicum sambhar

2005-11-26T10:46:00.000+05:30

Yesterday we (Deepa and me) made 'kodi vedupu' and Capsicum sambhar. Yummilicious dishes! I even told Sailu yesterday and I can guess that her mouth began watering instantaneously;)))) She told me to post the recipes and this post is for her (no, please dont thank me for it Sailu;)

Kodi Vepudu

Ingredients

* Chicken 1 kg, boneless, cut into 1-inch cubes.
* Onion 500 gms, diced
* Tomato 200 gms, chopped
* Ginger garlic paste 3 teaspoon
* Peppercorns 1 teaspoon, crushed
* Curry leaves 2 sprigs
* Turmeric powder ½ teaspoon
* Chilli powder ½ teaspoon
* Coriander powder 3 teaspoon
* Cinnamon 2-inch piece
* Cardamoms 5
* Cloves 4
* Oil 3 tablespoons
* Cashews 25 gms
* Salt to taste

Method

* Heat the oil and add the cinnamon,cardamom, cloves and the onions and fry till they turn brown.
* Add the ginger, garlic paste, tomatoes, turmeric powder, coriander powder and chilli powder and cook for three minutes.
* Add the chicken cubes and add water enough for cooking.
* Cook till the chicken is tender and the water has dried.
* Add curry leaves, cashews and pepper powder and cook for two minutes and then serve hot.

Capsicum Sambar

Capsicum 1/4 kg.

Heat 2 teaspoons of oil and add 1 tsp mustard seeds.When the mustard splatters

add 1/2 fenugreek seeds and 1/4 tsp asafoetida. Add the capsicum pieces and fry lightly.Add 2 cups of water and allow it to boil.Add 1 teaspoon salt, 1 1/2 teaspoon sambar powder and tamarind juice(amount vary to taste). Heat until the raw smell of tamarind is gone.Then add 1 cup boiled toor dal(paste) and heat until it mixes uniformly.Add a teaspoon of curry masala powder.

Onions, radish, potato, green peas,drumstick, pearl onions, okra, eggplant, pumpkin, chowchow...any of these veggies could be used

My grouse against the Apple!

2005-11-25T03:56:00.000+05:30

If we consider its nutritive value, the apple does not compare favourably with the other popular fruits of India, particularly with reference to cost. The apple contains practically no vitamin A or C. Mango and papaya are far superior in their carotene (vitamin A) content as compared to apples. They are cheaper and more abundantly available in their seasons. As compared to 100 g of amla, which has 600 mg of vitamin C, 100 g of apple has less than 2 mg of this vitamin. Even the banana contains 7 mg of vitamin C and 78 µg of carotene (vitamin A).

Apples have very small amounts of mineral nutrients to their credit. Their iron content is just 1mg per 100 g. The gooseberry and watermelon contain more iron than the apple. Apples contain fair amounts of calcium and phosphorus; but the more easily available and cheaper Sitaphal and Sapota (chickoos) contain more quantities of these mineral salts. Calcium available from apple is equivalent to that from guava. However, Citrus fruits are much better sources of calcium and vitamin C. An average sized apple weights about 100 g (range. 45-145 g).

Apples were stored in English ships in the middle ages for it was believed that the fruits prevented scurvy – a disease due to deficiency of vitamin C. However, lemons were later found to be more useful. Fruits such as Banana, Sitaphal, Sapota, contain much more energy than do apples.

Apple is a fair source of fibre. Fibre is a term used to refer to the indigestible carbohydrates in our diet. It is also known as ‘Roughage’. Diet should contain enough roughage to enable proper elimination. Roughage in diet is said to protect a person from digestive disorders and other ailments of the alimentary canal. Fibre also gives bulk to the diet.

Perhaps it is this quality of the apple that is said to keep a doctor away. This would be truer for people from western countries where diet contains very little roughage because of refined foods. Thus, fruits provide the fibre in their diet. When apple pieces are exposed to the air, certain chemical substances such as tannins in the fruit make some other nutrients combine with the oxygen in the atmosphere. This reaction causes the brown coloring of exposed apple pieces. When apple pieces turn brown, vitamin C in the fruit is destroyed. The ‘browning’ of apples varies from variety. Some apples turn browner at the core than at the surface. Browning can be avoided if pieces are soaked in a salt solution.

Apples can be preserved by slicing and drying in the sun. But this destroys even the small amounts of some of the nutrients. It is better to make jams and jellies of the fruits. Apple can easily be made into such sweet preserves because it has high pectin content. Apple is also made into juice and fermented to make cider and brandy. Fresh apple juice is an amber-colored liquid with a mild and delicate flavour. The juice is considered as good for diarrhoea and peptic ulcer. It is also used for infant feeding.

Cooking apples in water till they became very soft and then passing the pulp through a fine mesh can make Apple butter. Spices and sugar can be added to improve taste. In India, ‘Murabba’ is made from apples. It is popularly believed that apple murabba acts as a stimulant for heart and relieves mental strain; however, no scientific evidence is available to supplement this belief.

Nutritive value per 100 g of Apple:
Apple 59 Kcal
Carotene 0mg
Calcium 10 mg
Vitamin C 1 mg
Phosphorus 14 mg
Fibre 1 g
Iron 1 mg
Sodium 28 mg
Potassium 75 mg

Source:
National Institute of Nutrition
Indian Council of Medical Research
Hyderabad – 500 007
India.

Gooseberry (Amla) Rasam

2005-11-24T12:47:00.000+05:30

While out on one of my house visits, I saw a cart full of fresh gooseberries (Amla) on the roadsie. Very tempting I should say, so I stopped my vehicle and enquired the vendor how much was a kilo. "30 bucks", he said. Not bad, for a heavy monsoon season. I got myself half a kg and wanted to make pickle out of it. But, heck, everyone makes gooseberry pickles, so I wanted to do something different. The next logical step is to Google for gooseberry (Amla) recipes. Viva la Google! I came across a site which spoke of gooseberry rasam and gooseberry jam. Ok it shall be gooseberry rasam I said to myself and set about preparing it.

Here is the recipe for it:
Gooseberry Rasam

Ingredients: Gooseberries 100 grams, moong dal 2 tablespoons, ginger and green Chilli paste 2 teaspoons, medium sized tomatoes 2, turmeric ½ teaspoon, mustard ½ teaspoon, cooking oil ½ teaspoon, asafoetida 1 pinch, curry leaves, salt 1 teaspoon.

Method: Add half litre of water to a vessel along with the turmeric, ginger and chilli paste, salt and the cut tomatoes and bring the mixture to a boil. Pressure cook the gooseberries and the moong dal in 2 cups water.

Mash the gooseberries and dal, de-seed the gooseberries and add the mash to the simmering rasam. Once the mixture comes to a boil, season with mustard and curry leaves.

Gosh, the rasam tasted superb and my mom and aunt loved the thing (coz my mom says amla is good for the health) but the colour....dang and double dang, jeez, the colour of the rasam was so dark that it was unappetising. I made this for lunch and by night the rasam had turned a deep dark colour. Is there a way to change the colour to something more appealing? Suggestions please!

The significance of the Catfish in Assamese Hindu rituals

2005-11-21T04:20:00.000+05:30

While we are on the topic of the Magoor, Magur, Theli, Catfish, I thought I could let you in on something that I read on the net.

The Kamakhya Temple Trust (KTT), Assam celebrates Durga Puja for 15 days every year without any idol. Yes, it is a practical reality and the temple has been celebrating Durga Puja without idol since inception. Over 500 families directly related to the temple, residing on the Nilachal Hill, worship Devi Durga placing paintings of the Mother, but no idol made of clay and soil as people do elsewhere in the entire globe

The sacred shrine, sacred to the Hindus, stands on the Neel Parvat at a height of 525 ft. It is one of most sacred spots, generally 51 in number, on which the sacred body of Sati Parvati, wife of Lord Shiva, fell over India as result of being chopped off by the Sudarshan Chakra (the wheel of destruction of Lord Vishnu) just to stop the maddening state of Shiva, who was intended to bring destruction on the earth, as He in His stupor could not endure separation from Sati. The Neel Parvat contains the ‘Joni Mudra’ (the creative organ Sati). The temple was built by Kamdev, the God of love (in Hindu mythology) who was turned to ashes by Shiva for obstructing His meditation. Kamdev regained the former beauty when He promised to build the temple and hence the name Kamakhya or Kamrup. Now, the temple is a land of spiritual promotion, a land of yearning after what is life beyond. The rest of the world is agog with material pleasures, the life that is present seems to be the summumbonum, of mankind so there is a race of drinking the pleasures of life to the dregs. The glorious annals and antiquities of the country regard the birth in India a bliss felicity and a life after death is the goal. Importantly, The Goddess Gupta Durga as Chinnamasta stands to the south of Kameshwar temple on the Neel Parvat.

However, children chart the painting of Devi Durga, place the painting in the mandap (a temporary house) and celebrate the Puja. Great painters of the Nilachal Hills also make a good painting of the Goddess Durga on Dhari or on some solid thing with soil and colour. The priests keep the painting inside the main temple and the Puja programmes get underway every year.

The year 2001's Puja was different. The festival had fallen in a Mala mah (a month with two amabashyas). People could not celebrate a festival other than Kali Puja during dark days of amabashya. So, the temple authority celebrated a 45-day-long Durga Puja that year. The Puja which started on September 11 continued till October 25.

The temple authorities sacrificed four-buffaloes during the 45-day-long festivities. One on the Saptami Puja, one buffalo on the Astami Puja and two buffaloes on the Nabami Puja.

"In fact, a buffalo sacrifice should be followed by other four sacrifices like patha bali, chaolkomra bali, big fish sacrifice etc. Previously, the Kamakhya temple authority could arrange big fishes from the Burha Luit or mighty river Brahmaputra near Sukleswar ghat as most of the jalparis were the properties of the temple. In course of time, the State Government has forfeited the properties. So, the temple management bought big fishes for the Puja purpose from the open market. Generally, the temple authority has to sacrifice living fishes like Magoor, Rohu etc," said Mr. Adhikari who is the Superintendent of the Temple.

Sunday Samayal

2005-11-20T18:18:00.000+05:30

One of the most important chores a dutiful Chennai husband has to perform on an early Sunday morning is to purchase the fish/meat. Chennaiites have an unsatiable proclivity for fresh food. Frozen foods are looked down upon and are strict taboo.

So this morning, off I went to the butcher's to buy 2 kgs of chicken and 1 kg of fish. You might be wondering why a couple might want so much! To let you in on what's happening, here are the details: My aunt and mom came over from Tuticorin this morning, my mom stays with me but had been there to visit my grandpa. Aunt came over to meet her son, my cuz who stays with us. (He works for a consultancy company). His older brother who works in Pudukottai also came down this morning. My sil an IIT-ian who works in Bombay came down to meet her dear sass, my wife, and so as you can see it was a mini get together of sorts.

Goddamn, there was a huge rush at the butcher's, each clamouring for their share of the meat! Looks like the whole of Chennai is non veggie! Couldn't stand the crowd, so headed off to a lesser crowded meat shop and after having bought the chicken, as I stepped out, I noticed a huge make shift tub full of water on the roadside. On closer look there were about 30 live squirming black fish. The unmistakable Magoor, called Theli in Tamil and referred to as Catfish in English. (I doubt if Catfish is the Magoor coz I heard someone say that Keluthi is actually the catfish. Agreed even the Magoor has whiskers but all that has whiskers isn't a catfish;)) A favourite with the Bong population. In fact it can even be christened as Bengal’s life force as it is Bengal's most devoured and revered fish. The fish continue to squirm even after it is decapitated. Pretty gory eh? Who cares as long as it is delicious and passes down the gullet smoothly;)

Only complaint was from wifey who said that the fish pieces when dropped in hot oil spluttered a lot thereby spraying a few drops of oil on her delicate hands ;)))))

So it was mint pulao, chicken gravy and fish fry. Yummilicious :D

PS: Magoor is also a catfish but called walking catfish and its scientific name is Clarias batrachus

The making of a great Parantha

2005-11-20T12:18:00.000+05:30

Paranthas

Ingredients:
maida 1/2 kg
milk 100 ml
salt to taste
vanaspathi 2tsp
egg 1 no.
sugar 1/2 tsp

First mix all the ingredients except the maida in a bowl and then add the maida to the mixture little by little and knead into a dough using no water( use very little if you must ). keep aside the dough for 1/2 hr for it to get soft.after that flip the dough on a smooth surface using oil. the flipping helps the dough gets spread out instead of rolling them with a pin. After flipping gather the ends of teh dough and fold it like the frills of a curtain and then shape into a roll and keep aside for 15 mins and then shape with the hands into a pancake shape and heat it on the tava.Then beat with the palms when cooked.

Paniyaaram (kuzhi paniyaaram) and chutney, Dosa and fish curry

2005-10-02T19:08:00.000+05:30

Paniyaaram, usually it is called (kuzhi paniyaaram) and chutney for breakfast is nothing short of manna from Heaven!
The recipe is given below if you are interested.

Ingredients
Boiled rice 3 cups, urad dal 1 cup, fenugreek 1 tsp, grated coconut 3 tbsp, coriander finely chopped 3 tbsp, curry leaves finely chopped 1 tbsp, chilies 1 tsp onion finely chopped 1, oil 1/4 cup sesame seeds salt to taste.

Method:
add 1/2 tsp of fenugreek to rice and dal and soak rice and dal separately for 10 to 12 hrs.grind rice and dal separately and mix together keep aside for 7-8 hrs in a warm place.take one and a half cup of this mixture and add the coconut coriander chillies curry leaves and onion.Heat the "paniyaara kal" (paniyaaram mould) a on a low flame for a few mins and add a few drops of oil in each of the pit and add half a pinch of sesame seeds to the oil. Pour in the mixture and keep the fire low all the time and when the sides start browning turn the appe upside down and fry the other side.

You could also add egg for a variation.

Similarly Dosas and fish curry are a great combo, especially dosas and left over fish curry!

Idiyappam, coconut milk and tomato salsa

2005-09-25T08:50:00.000+05:30

Breakfast this morning was Idiyappam, coconut milk and tomato salsa. Though there was the additional chickpea powder(to be sprinkled on the idiyappam), I preferred to forego it. There is an 'idiyappam vendor' in our area and one piece costs a buck. Pretty cheap and hygienic(ok, I saw the fella wearing disposable plastic gloves!). Delectable stuff. The recipes are given below.

Idiyappam

* Ingredients:
* Rice flour 2 cups
* Ghee 1 tablespoon
* Salt to taste
* Grated coconut (frozen or fresh) 4 tablespoon
* Mould - to press and shape the dough to Idiyappam.
* A steamer- like the one for Idlies.

Method:
Boil about 3 cups of water and set aside.(You may not need 3 cups of water to make the dough). In a heavy bottomed saucepan, place the rice flour and add salt (1/8 teaspoon or little less) and ghee. Mix well. Add boiled water, a little at a time, to the flour and mix it with a spoon. Check and adjust the salt. Continue until you get a soft dough. Make sure that it is not watery.
Cover the dough with a slightly wet paper towel, and let it rest for 20 minutes.
Now boil water in a steamer, like the one we use for making Idlies. Grease the Idli stands with ghee or non stick spray like Pam. Also grease the Mould to press the dough to form Idiyappam. Spoon the dough into the mould and press it onto the Idli stand with a circular motion to form the Idiyappams. Sprinkle grated coconut on top of each appams. Place the stands in the steamer and cook the Idiyappams for about 10 minutes. Open the lid carefully and make sure that they are cooked well, before taking the stands out.
With a fork, remove the Idiyappams onto a serving tray.
Serve the Idiyappams, with Potato stew, Coconut chutney or with thick coconut milk and sugar.

Tomato Salsa
Ingredients:

* 3 medium tomatoes (about 1 pound), peeled and finely chopped
* 2 hot chiles, peeled, seeded and finely chopped (or to taste)
* 1/2 cup finely chopped onion
* 2 large garlic cloves, minced
* 1/4 cup fresh cilantro, chopped
* 1 teaspoon lime juice
* Salt and pepper to taste

Combine all ingredients. Let stand several hours or refrigerate overnight. Best served at room temperature.

Home Made Coconut Milk:
Place 2-1/2 ounces (75 grams) grated creamed coconut or the grated flesh of 1 fresh coconut, in a bowl. Add about 1-3/4 cups (300 ml) hot water. Stir the mixture to blend and allow to cool. Pour the liquid through the cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.

Add a little of cow's milk, a little sugar and drop in a pod or two of cardamom and serve along with Idiyappam for an exotic taste.

Salivating?

Khaja Puri(?)

2005-09-25T07:58:00.000+05:30

This is a speciality seen at small time eateries in Chennai. Usually the shop-owners hail from the Trichy/Ramanathapuram area in TamilNadu. I don't know if it is unique to those regions, however a google search didn't reveal any information. It is also known as the 'suthu poori' in Tamil. Dough is first rolled in layers, deep fried and then soaked in sugar syrup. Apparently this has a shelf life of about a week(just my guess).

Biryani Varieties

2005-09-24T04:05:00.000+05:30

Gosht Palak

Ingredient:

· mutton pieces
· palak or any other spinach shredded
· turmeric 1/2 tsp
· chilly powder 1 tsp
· garam masala 2 tsp
· ginger garlic paste 1 tsp
· tomatoes 200 gms sliced
· onions 3 sliced
· jeera 1 tsp
· oil 2 tab
· kasoori methi...in TamilNadu most call it kasthuri methi ( dried fenugreek leaves) 1 tsp
· chillies 4 pieces
· salt to taste.
· cream 5 tsp
· coriander powder 3 tsp

Method:
take the oil in a cooker and heat and add jeera and after it splutters add the onions and chillies and saute till the onions are golden brown and then add the ginger garlic paste and fry till the wet smell leaves and then add the tomatoes and then add the turmeric powder. and mix well. then add the mutton and palak and chilli powder garam masala and coriander powder and lastly add the required salt and now keep the gas on simmer and add water till it sinks the meat and close the cooker and keep for 3 whistle sounds. after that release the pressure and take out. Add the cream and mix well and add coriander leaves for the garnish and serve hot. If you want the gravy to be thick then again put it in the kadai and fry with oil for sometime.

Hyderabadi Biryani-1

Ingredients

Basmati Rice 500gms
Mutton cut into small pieces 1 kgs
Garam masala 2 tsp
Red chillies whole 6 nos
Cashewnuts A handful
Onions (sliced fine&fried till crisp) 5 nos
Cloves 2 nos
Dalchini 2 nos
Elaichi 3 nos
Green chillies 6 nos
Ginger garlic paste 3 tsp
Saffron (dissolved into 3/4 cup 2 pinches milk)

Animated Hyderabadi Biryani Recipe:
Curd beaten 1 cup
Lemon juice 2 nos
Eggs boiled 4
Ghee/oil 5 tbsp
Salt to taste

Method:
1. Grind the red chilies & cashew nuts to a fine paste.
2. To the mutton apply the ginger, garlic paste & beaten curd. Set it aside for half an hour.
3. Heat 4tbsp ghee & fry the red chili masala.
4. Add the marinated mutton 1/4 of the fried onion. 1tsp garam masala & salt to taste.
5. Keep frying till ghee separates. Add 11/2 cups warm water. Pressure cook till tender.
6. Heat dekchi, add 1tbsp ghee & fry the sabut masala.
7. Add the rice & fry a little. Add the green chilies & salt to taste.
8. Then add the mutton & rice together if you thick then add enough warm water cooks till rice is done.
9. Mix together garam masala & fried onion & juice of one lemon.
10. Sprinkle the rice with saffron milk & dot with ghee.
11. Garnished with eggs cut into halves.
Serve hot.

Hyderabadi Biryani-2

Ingredients

· 2 lbs Spring Lamb (cleaned and cut into medium size pieces)
· 4 ozs Yogurt
· 4 ozs Ghee
· 1 lb Rice (washed)
· 4 ozs Onions (sliced finely)
· 1 oz Ginger & Garlic (equal amounts crushed)
· 1 Lemon
· 1 oz Almond (ground)
· 2 Cinnamon sticks
· 4-6 Cardamoms
· 1 oz Milk
· Quarter tsp Saffron
· 2-3 Green Chilies
· Half tsp Black Jeera
· 2-3 Cloves
· Half tsp Garam Masala
· Salt to taste, Coriander and Fried Onions to Garnish

Method:

1. In a large bowl mix the meat, yogurt, almonds, chopped green chilies, ginger and garlic, salt, and ground garam masala.

2. To the mixture add half a teaspoon each of chilly powder and turmeric. Marinate for at least 4-6 hours in the fridge.

3. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.

4. In a large pan fill half with water and add salt, whole garam masala and one green chilly. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.

5. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.

6. Squeeze the lemon and pour the juice over the rice.

7. Warm the milk and crush the saffron into it.

8. Pour the milk/saffron mixture over the rice. Do it generously with ghee.

9. To garnish spread the fried onions and coriander over the rice.

10. Cover the saucepan tightly. Allow steaming on high heat for about 10 minutes and then lowering the heat and cooking for another 1 1/2 to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. Simply listening for a sizling sound can check this. If there is no sizzling then the Biryani is ready.

Biryani is traditionally served with Mirch Salan and Yogurt Chutney.

Hyderabadi Biryani-3

Ingredients

· Meat - 1 KG Boneless
· Basmati Rice - 1/2kg
· Onion - 2 Big
· Lime Juice - 1/4 Cup
· Curd - 500 GM
· Ginger Garlic Paste - 4-6 Tsp
· .Red Chilly Powder - 1/2 Tsp.
· Green Chilly - 4-6 grind into fine paste
· Shazeera - A Pinch of Shazeera
· Clove - 1-2
· Cinnamon - 1-2
· Cardamom - 2-3
· Coriander Leaves - A bunch finely chopped
· Mint leaves -Plucked only leaves
· Saffron - 2 pinch of saffron, immerse in waterSaffron
· color - A pinch of color liquefied with water
· Ghee - 2 Tsp.
· Oil - 2 Cup oil
· Salt - To taste

Method:

1. Cut the meat into 4" square pieces and wash it

2. Add ginger garlic paste to the washed meat and marinate it for 1 hour.

3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.

4. Now remove the golden brown onions from the oil and spread it on the plate, when it cools then crush it with your hand.

5. Now add the curd 3/4 part of crushed fried onion, Red chilly powder, Green chilly paste, Cinnamon, Cardamom, Shazeera, Clove, Coriander leaves, Mint leaves and saffron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.

6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinnamon, Cardamom, Shazeera, Clove, Coriander leave, mint leave, Green chilly 2 cut into length wise. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completely. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread limejuice, saffron color and ghee and remaining part of the crushed onion.

7. Now cover the utensil with lid tightly. Keep it on a very low flame after 1/2 hour exactly takes it out from the flame.

8. Now your delicious tasty Hyderabadi Biryani is ready to eat.

Serve hot with curd chutney or with Bagare Baigan Curry.

Hyderabadi Biryani-4

Ingredients:

· Mutton big pieces with bones (preferably Indian mutton) - 1/2 kg
· Basmati rice(soaked in water for 1/2 hour)
· 1/2 kgOnions cut into think slices
· Tez patta (bay leaves)- 4 to 5 leaves
· Lavang (cloves)- 5 to 6
· Jhajeera - 1 spoon
· Cinnamom sticks (Dal Chinni) - 3
· Kali mirchi (Sabuth) - 4 to 5
· Elachi (Big) - 2
· Pudina (Mint Leaves)chopped - 1 bunch
· Cashew nuts - 100gm (optional)
· Milk - 2 tb spoon
· Kesar color - 1/4 spoon
· Ghee - 1 1/2 cups

Marination (for 1 to 2 hours)

Wash mutton pieces and put in a earthen pot or heavy bottom vessel. Add to Mutton:
Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Preparation:

Step 1 :
Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.

Step 2
Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

Step 3
When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate. Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top. Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions from top

Step 4
Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked. Server with curd raitha, fresh green salad and boiled eggs (cut into halves).

Chicken Recipes-2

2005-09-24T04:03:00.000+05:30

Pallipalayam chicken

Ingredients:

chicken 1/2 kg boneless
red chillies 8-deseeded
onions 150 gm sliced finely
garlic 6 flakes finely sliced
oil 1/2 tab
salt as required
coriander leaves few

Method:
Heat oil in a wok and add the onions and garlic and saute till 3/4th fried. Then add the chillies( only the skin). Then add the chicken and salt and sprinkle water and on medium heat sprinkle water often ( never pour water! ) and keep sauteing. Once the chicken is well done and the water absorbed sprinkle coriander leaves and garnish.

Chilli chicken

Ingredients:

1 kg boneless chicken
150 gm cornflour
5 tab flour
3 eggs
a pinch of ajinomoto
red color
salt and pepper
oil for deep frying

For the sauce:
450 ml chilli sauce
4 tsp ginger garlic paste
4 tsp soya sauce
4 tsp white vinegar
8 green chillies
8 sprigs curry leaves
a pinch of ajinomoto
red color
4 tab oil

Method:
Cut the chicken in small pieces and mix together the cornflour and salt and pepper and ajinomoto and beat the eggs and add to the flour mixture. Mix well to a smooth paste and add the red color and put the chicken pieces and marinate for 15 mins and deep fry in hot oil and lower the heat and fry till done and remove the pieces and keep aside.

For the sauce:
Mix all the ingredients for the sauce except for the curry leaves and oil. Heat four tab oil in the pan and season with the curry leaves and add the sauce mixture and cook for a min before adding the chicken pieces and cook on a low heat till almost dry and the chicken pieces are well coated with the sauce and serve hot.

Chicken Baffat

Ingredients:

1/4 cup canola oil
3 dried red chilies, broken into pieces
3 teaspoons coriander seeds
1 1/2 teaspoon cumin seeds
1 1/2 inch piece ginger, peeled and chopped
9 medium garlic cloves, peeled and chopped
3 medium onions, peeled, quartered lengthwise and sliced very thinly
2 1/4 pounds deboned, skinned chicken, preferably dark meat, cut into 1 to 2 inch pieces
1 1/2 teaspoon turmeric
2 1/4 teaspoons cayenne mixed with paprika, proportion to suit your taste for heat
Salt to taste (approximately 1 1/2 teaspoon)
1/3 to 2/3 can coconut milk
3 medium potatoes, cut into 3/4 inch cubes
A few curry leaves
Ball of tamarind pulp the size of a large lemon, dissolved in warm water and strained

In a small saucepan, heat 1 tablespoon oil. When hot, add chilies, coriander and cumin seeds. Fry for 10 to 15 seconds. Add ginger and garlic and fry for about 30 seconds. Transfer mixture to a blender and puree to a thick paste, adding water if necessary.

In a large pot, heat 3 tablespoons oil. When hot, add onions and saut» at medium to high heat until slightly brown, about eight to ten minutes. Raise heat to high, wait for 1 to 2 minutes until pot is very hot, add chicken and stir-fry until chicken is browned.

Reduce heat to medium, add all spices and salt. Stir for three to four minutes and add coconut milk. Bring mixture to a boil (add up to 1/3 cup water if there is not enough liquid). Reduce heat, add potatoes, cover and simmer slowly for 20 to 25 minutes or until chicken is tender. Add curry leaves and tamarind during last five minutes.

CREAMY CASHEW PINE APPLE CHICKEN

Ingredients:
· 200gm chicken
· ghee for frying
· 1 tab flour
· 2 tsp pepper powder
· 50gm cashew
· 100gm cauliflower
· 100gm pineapple
· 1 onion grated
· 100ml tom puree
· 1/4tsp garam masala

For the marinade:
· 2tab curd
· 1/2tsp ginger garlic paste
· 1 tsp green chilli paste
· 1/2tspsalt
· 1/4 garam masala

Method:
Heat 1/2 tsp ghee in a pan add the flour and pepper powder. Stir. Add salt. Gradually add a little water and keep stirring continuosly to obtain smooth paste Cook for thre mins. Keep aside to cool. Mix all the ingredients for marinade well and apply to the chicken. Keep aside and after 2 hours fry in ghee till done and golden brown. Soak the chashe in water for 2 hrs and geind to a paste. Stir fry the cauliflower in a little ghee and keep aside. Apply salt to the pine apple strips and steam them for 7 mins. Keep aside.

Heat the ghee in a pan and saute the grated onion add pepper powder tom puree garam masala and salt. then after the ghee floats add the cashew paste and 2 1/2 cups water and add the fried chicken and cauliflower. When the gravy comes to a boil cover the pan and simmer on low heat for 20 mins. Add the pineapple and white sauce and stir gently for 5 mins. Garnish with chopped coriander and fried cashew.

EGG MASALA

Ingredients:

boiled egg 4
whole garam masala 10 gms
onions 250 gms
tomatoes 150 gms
oil 50 ml
ginger garlic paste 20 gms
chilly powder 30 gms
coriander powder 10 gms
turmeric powder 10 gms
salt
khus khus and coconut paste 50 gms

Method:
Hea the oil andadd the whole garam masala and chopped onions to it. Cook till golden brown and add the GG paste and cook well add chopped toms, chilly powder, turmeri and salt and cook well till raw smell goes. Now add the khus Khus coconut paste and cook by adding enough water till oil floats on top. add boiled eggs and garnish with chopped coriander leaves.

Chicken Recipes-1

2005-09-24T03:57:00.000+05:30

Aatish-E-Champ

Ingredients:
900 gm tender lamb chops
100 gm ginger paste
50 garlic paste
1 tab salt
1 tsp black pepper powder
1/2 cup rogan
100ml brown onion paste
4 tab tamarind pulp
50 gm garam masala powder
50 ml red chilli paste
50 gm gram flour
2 tab jaggery pulp to taste

Method:
Clean the tender lamb chops and marinate in ginger paste, garlic paste, salt, pepper, rogan, brown onion paste, tamarind pulp, garam masala powder and red chlli paste.Lightly roast the gram flour and add it to the marinated lamb chops. Mix well. Add little jaggery to the marinated lamb chops and keep aside for four hours.
Put the lamb chops on skewers and cook in a clay oven for 20 to 25mins or till done. Serve hot.

Ahad-E-Changezi

Ingredients:
1 kg leg of kid lamb
2 cups jamun vinegar
2 tab gingger-garlic paste
salt and black pepper powder
2 tab oil
1 carrot chopped
2 onions chopped
2 tsp chilli powder
chaat masala powder

Method:
Clean the lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper chopped onions,carrot and chilli powder. Apply to the leg and keep aside for 6 hrs so that the meat absorbs the flavour and taste of the marinade.
Put the baby lamb on a skewer and cook in a clay oven and cook for 20-25 mins or till done. Season with salt and chaat masala. Serve hot along with green and onion rings.

Ambur biryani

Ingredients:

mutton 500 gm
basmati rice 500 gm
cinnamon, cardamom and clove each 2
biryani leaf 1
garlic 6 flakes
ginger 50 gm
oil 100 gm
ghee 50 gm
tomatoes 250 gm
onions 250 gm
chilli 4 slit
chilli powder 2 tsp
coriander powder 3 tsp
turmeric 1/4 tsp
red color as required
mint and coriander leaves each 1/2 bunch
curd 1/2 cup
salt as required

Method:
Heat one and a half litre of water and add 1 cinnamon, one clove and 1 cardamom and 1/2 a bay leaf.

Add rice and add enough salt and allow to boil. Once 3/4 boiled drain the water.

Clean mutton and to it add curd and sliced toms and chilli and coriander leaves and mint leaves and ginger garlic paste and mix well and marinade for 1/2 an hour.

Heat oil and ghee in a wok and add the remaining cardamom, cinnamon and cloves and bay leaf. Add onion and saute well.

Add teh mutton mixture and fry till the oil separates. then add the powder items and then add salt and water till it immmerses the mutton and bring to a boil.

Once the mutton boils and the gravy gets thick add the rice and cover the vessel with a plate and spread hot glowing charcoal over it.(Dum).
After half an hour remove and mix the biryani well.

Chicken chaat

Ingredients:

800 gm boneless chicken
4 tomatoes chopped fine
4 onions sliced
8 tab hot and sweet sauce
20 flakes garlic chopped fine
6 tsp chaat masala
8 green chillies chopped fine
a few lettuce leaves for garnishing
1 cup water
lemon juice and salt to taste
120 ml oil

Method:
Boil and shred the chicken. Hea the oil and fry the finely chopped garlic and green chillies for a min and add the sliced onions and shredded chicken and fry till the onions are brown. Remove from heat and add the hot and sweet sauce and lemon juice and salt and finely chopped tomatoes and the chaat masala. Mix well and serve at room temperature in a wooden bowl on a bed of lettuce.

Chicken Kandhari tikka

Ingredients:

400 gm boneless chicken
5 tsp red chilli paste
5 tsp ginger paste
1 tab garlic paste
2 tsp garam masala powder
2 tsp oil
salt and pepper powder to taste
1/2 tsp kasoori methi powder
75 gm hung curd
chaat masala to taste

Method:
Clean the chicken and cut into even sized cubes. Mix all the remaining ingredients, except the curd to a smooth paste. Apply this mixture to the chicken cubes. Add the curd and mix well. Keep it aside for 2 hrs.Put the marinated chicken cubes on skewers and cook in a clay oven for 15 mins or till done. Season hot with spring slices and tomato slices.

2005-09-23T03:57:00.000+05:30

Vilaambazham pachadi, Waldorf Salad, Ericheri, Yam balls in gravy

Vilaambalam pachadi

Mash the core of a fruit called vilaambazham along with jaggery. Then add good solid curd, some salt and mix well. Heat 1 tsp oil and season with mustard, ulundhu and red chilli and add the mashed mixture to make a very good pachadi.

Waldorf salad

Ingredients:
2 medium apples, coarsely chopped about 2 cups
2 medium stalks celery chopped about 1 cup
1/2 cup mayonnaise or salad dressing
1/3 cup coarsely chopped nuts

Toss all and serve on a bed of salad leaves.

Yam and banana curry (Ericheri)

Ingredients

* Yam 250 gms
* Raw Banana 2
* Coconut 1
* Peppercorns 1 teaspoon
* Mustard 1 teaspoon
* Rice 1 teaspoon
* Turmeric powder ½ teaspoon
* Coconut oil a little, for tempering
* Salt to taste

Method

* Slice the yam and banana into 1-inch pieces after removing the skin.
* Cook them with water 1 cup and turmeric powder.
* Grind the peppercorns and mix with the vegetables and cook on slow fire for a few minutes.
* Grind the coconut coarsely with the rice.
* Heat the coconut oil and fry the ground coconut and add the yam and banana, coconut paste and salt.
* Cook till done, then season with coconut oil and mustard seeds and curry leaves.

YAM BALLS 'N'GRAVY

Ingredients:
200gm yam
Salt to taste
2 tsp chilli powder
1 tsp lemon juice
50 gm flour
Oil for frying
200 g green peas
2 cloves
1.5 cm cinnamon
400-ml.-tom puree
1/2 tsp turmeric
1 tsp coriander cummin powder
1 tsp garam masala
For the paste:
4 tab grated coconut
2 tab chopped onion
4 flakes garlic
2.5 cm ginger
2 green chilies
1 tsp poppy
1 tsp aniseeds

Method:
Boil and mash the yam and add salt one tsp chili powder and lime juice and mix well and divide and roll into lemon sized balls and add a little water and salt to the flour and dip the yam balls and deep fry them. Keep aside. Boil the green peas and grind the peas to a fine paste with all the ingredients.
Heat oil and season with cloves and cinnamon and add the ground masala paste and keep stirring till oil floats and now add the tom puree salt and remaining chili powder turmeric coriander cummin and GM. Simmer for a few mins and finally add the yam balls and simmer for 2 mins remove from heat and garnish with coriander leaves and serve with rice or chappatis.

2005-09-23T03:56:00.000+05:30

Vegetable rolls, pulao,korma, biryani

Vegetable biryani

Ingredients:
basmati rice 1 1/2 cups
cubed veggies like cauliflower, carrot beans and peas 2 cups
ghee 1/4 cup
oil 1 tab
onions 3
tomatoes 3
garlic flakes 10
almonds 10
coriander seeds 1/2 tab
poppy seeds 1 tab
ginger chopped 1 tab
sombu 1/2 tab
green chillies 6
mint leaves a few sprigs
coriander leaves 1/2 bunch
cloves 5
cardamom pods 3
cinnamon 2 sticks
salt
chilli powder 2 tsp
bread slice

Method:
Grind to a paste of peeled almonds/5 flakes garlic/ginger/3 green chillies/coriander seeds/poppy seeds/sombu/mint/coriander leaves into a smooth paste and keep aside.

Fry the veggies in ghee and keep aside.

Heat oil and add the whole garam masala like cinnamon/ cardamom and cloves and when they begin to sizzle, add the rice and fry till it is roasted and keep aside.

Heat some more ghee and oil and fry the onions and remaining garlic, till onion turns in color. Then add the remaining green chillies and saute and add the ground masala and chilli powder and fry till the raw smell disappears and then add the chopped tomatoes till the tomatoes become mushy. Then add the veggies and rice and mix well and then add 2 cups of water for every one cup of basmati rice and keep in pressure cooker till one whistle. Fry the bread slices in ghee separately and add to the biryani and mix well. Serve with any raitha.

Vegetable kurma

Cubed veggies-3 cups
cauliflowerettes 2 cups
coconut 1 cup
ghee 4 tab
oil 4 tab
poppy seeds 1 1/2 tab
cashewnuts 2 tab
sombu 1 tab
tomatoes 6
red chillies 4
cloves 4
cardamom 4
cinnamon 2 small sticks
onion 2
garlic 6
ginger 1 inch
salt to taste
green chillies 4 slit

Method:
Fry the veggies with 2 slit green chillies in 2 tab ghee. STeam till cokked. Grind poppy seeds, red chillies, cashewnut, coconut, sombu, ginger, garlic and coconut into a fine paste.
Heat the ghee and oil in a kadai and add a pinch of sombu and cinnamon and cardamom and cloves. When they splutter add the chopped onion and fry till color changes. Add ground masala and fry till the raw smell disappears. Put in the tomatoes and cook till toms become mushy, add the veggies, salt, remaining 2 slit green chillies and a little water. Simmer till a thick gravy is formed and serve hot garnished with chopped coriander leaves along with milk puris.

VEGETABLE PULAO

Ingredients:

1 1/2 tab oil
4 cloves
4 sticks of cinnamon
3 cardamoms
onions 200gm sliced
vegetales cut according ur choice like carrots,potatoes,cauliflower
curd 1 tab
chillies4
ginger garlic paste
salt to taste
rice-basmati or ordinary

Method:
Heat oil and add the cloves, cardamom and cinnamon and when it is fried add the sliced onions and saute the onions till 3/4th done then add the vegetables and add the GG paste and curd and chillies, all this in low heat. Then add the rice and for every one part rice add two parts water for ordinary and for basmati rice add 1 1/2 parts water. and allow to cook covered (dum) for 10 min covered and on high heat.

Serve with raitha

Vegetable rolls

Ingredients:
2 cups french beans chopped fine
2 cups carrot shredded fine
1 cup thick white sauce
2 eggs beaten
breadcrumbs as required
garam masala powder to taste
1 tsp lime juice
salt and pepper to taste
oil for deep frying

Method:
Cook the beans and carrots with salt to taste, without adding water till done and mash well. Mix the mashed veggies with the white sauce. Add lime juice and salt and pepper and garam masala powder and mix well. Refrigerate the mixture for 1/2 hr so that it can be shaped into small rolls. Dip the rolls in the egg and roll in breadcrumbs and deep fry till done.

For the white sauce:
Heat 2 tab butter and add 2 onions diced and 1 tab garlic paste and fry for 5 mins and then add 3 tab flour and milk as required and stir till thick.

2005-09-23T03:55:00.002+05:30

Vada Kari (2)

Vada kari

Ingredients:
chana dal 1 cup
coconut milk 1 cup
onions 2
tomatoes 2
chilli powder 1 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
oil as required

To grind to a tight paste:
ginger 1 small piece
garlic 8 flakes
saunf 1 tsp
chillies 3
cinnamon and cardamom and cloves each 1

Method:
Soak the chana dal for 1 hr and then grind to a coarse paste. Slice the onions and tomatoes. Take one tsp of the ground masala paste and mix with the chana dal paste and add salt.Fry this in oil as vada shape and keep aside. Next heat some oil and add the rest of the ground masal and once it is well fried add the tomatoes and ground paste and chilli powder and turmeric and coriander and saute well. Add coconut milk along wiht this and bring to a boil once. Now divide the vada balls into haphazard manner and add some water and once it boils remove from the fire.

Vada kari

Soak 1 cup of kadalai dal in water and grind coarsely and shape into vadas and half fry them in oil. Separate them into pieces and keep aside. Heat oil in a wok and season with cinnamon and cloves , a piece of ginger, 2 green chillies, 4 cloves coarsely mashed garlic and then add some handful of sliced onions and 4 or 5 toms and fry well and then add water as required and then add turmeric powder chilli powder and salt and bring to a boil. Now add the vada pieces and again boil. When done take it off the heat and add ground curry leaf and serve hot

2005-09-23T03:55:00.001+05:30

Tuvar dal with veggies, Undhyoo, Urad dal rice and thugayal

Toor dal with veggies

Ingredients:
tuvar dal 250 gms
veggies such as cauliflower, radish, flat beans, drumsticks, marrow, parwal, potatoes cut in 1 inch cubes or lengthwise-2 cups
a small bunch coriander leaves
6-8 cups of water
turmeric paste 1 tsp
chilli paste 1/4 tsp
cummin paste 2 tab
coriander paste 1 tab
ginger paste 1 tab
slit green chillies 6-8
sugar 1/2 tab
ghee 1 tab
panch phoron 1/2 tab ( a type of masala powder )
salt to taste

Method:
Wash the dal and add it to the boiling water in the pan. When the dal comes to boil and add veggies such as potatoes and radish which take longer to cook. Add the turmeric and chilli paste. Mix well and simmer over medium heat. Add veggies to dal according to their cooking time. Finally add the coriander, cumin and ginger pastes, slit green chillies and salt and sugar. Mix thoroughly and simmer for another 10 mins or till dal and veggies are cooked. In a pan heat ghee and add panch phoron. When this stops spluttering pour in the dal and stir and bring to boil and remove from the fire.

Undhyoo

Ingredients:
100 gms surti papdi, stringed, whole
1 tsp wheat flour
100 gm raw banana chunks unpeeled
4 tab oil
100 gms yam chunks ( kand) peeled
1/4 tsp asafoetida
100 gms small egg plants slit
1/2 tsp turmeric powder
4-5 green chillies slit
1 tsp ajwain
1 tsp ginger grated
salt to taste
1/2 tsp crushed garlic
1/2 tab sugar
1 tab coriander leaves finely chopped
lemon to taste

Fot the methi ghatta:
100 gms methi leaves finely chopped
1 tab fresh ground coconut
1/2 cup gram flour
salt to taste
1 tsp red chilli powder
1 tab oil

Method:
Mix all the ingredients and make a stiff dough for the ghatta and form oval dumplings. Heat 4 tab oil and fry the ghatta for 2 mins. Remove from oil and keep aside. Use a heavy large saucepan and form a paste of the chilli, ginger and garlic and coriander and rub the chunky veggeis with oil and masala paste. Marinate for 30 mins and heat the oil used for frying the ghattas and proceed. Add all the chunky veggies and stir well. Cover and cook for 4-5 mins. Add papdi, turmeric and flour and ajwain and salt and cover and cook on low heat till the yam is almost done. Add the coriander, lemon and sprinkle some water if required and add sugar and stir and serve hot.

Urad dal rice

Ingredients:
black urad dal 100 gm
parboiled rice 1/4 kg
coconut 1 small
garlic a few flakes
salt as required

Method:
Roast the urad dal slighlty. Then add the urad dal to the rice. Then for each cup of rice add 3 cups of water and add some finely grated coconut and raw ginger flakes and salt and close the pressure cooker lid and allow for 3 whistles and remove from the fire and once the steam is out the rice is ready to eat.

For a side dish to this: roast 100 gm sesame and required no. of red chilli and together with this add some coconut and tamarind and salt and grind in a mixie. This can be added to the urad dal saadham and used along with sesame oil.

2005-09-23T03:55:00.000+05:30

Sudhi, Theeyal, Turai bake

Sudhi

Description
It is simple curry with a dash of tanginess and goes well with iddiyappam , dosas and rice

Ingredients
onion: 3
ginger: 1"
green chillies: 5
jeera: 1tbsp
turmeric pdr: 1/4tsp
coconut: 1/2
lemon juice: 1/2
salt: to taste
coconut oil: 1tsp
curry leaves: few sprigs

Preparation
Grind coconut to a very fine paste and extract milk. keep aside. grind jeera and turmeric powder and keep aside. now firstly, boil onion, ginger, green chillies, ground jeera-turmeris paste in a pressure cooker. when cooked take off weight and add coconut milk, salt, curryleaves. switch off gas and add lemon juice and coconut oil.

Tips
Lemon juice if required more could be added while servin the dish

Theeyal

Ingredients
1 cup Baby onions
5-6 nos. Curry leaves
1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1/2 teaspoon Sugar
1 pinch Asafoetida
1/2 cup Grated coconut
7 nos. Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7-8 nos. Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil
Salt

Preparation
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice.

TURAI BAKE
Ingredients:
500 gm large turai ( ridge gourd)peeled and deseeded cut into 1.5 cm long
50 gm stale white bread
2 flakes garlic
i bunch parsley
1/2 rind of lemon
salt and pepper to taste
3-4tbsp olive oil
freshly grated parmesan cheese

Method:
Apply salt to the turai and put in colander to drain for 30 mins. Preheat the oven to 240*C. Rinse the turai pieces breifly and wipe thoroughly. Put the bread, garlic. parsley and lemon rind in a mixer and blend. Heat 3 tbsp of olive oil in a frying pan until hot and quickly fry the turai so that they take on the color but are not cooked. Put all the contents in a shallow dish and sprinkle a little extra olive oil over it and put in the oven and bake for 10 mins until the crust is crisp and golden. Serve hot with lemon wedges and grated cheese.

2005-09-23T03:54:00.000+05:30

Stuffed recipes

String beans and chana curry

Ingredients:
chopped string beans 1 1/2 cups
chana dal 1/2 cup
oil 1 tab
tomatoes 2
onion 1
garlic flakes 4
green chillies2 slit
salt
cummin seeds 1 tsp
turmeric powder 1/4 tsp
chilli powder 1/4 tsp

Method:
Soak the chana dal in water for 1/2 hr and drain. Chop the veggies. Heat oil in the pan and add cummin seeds and when it splutters add the onion, garlic and the green chillies and fry till the onion turns gold. Add tomatoes, fry till mushy. Add turmeric, chilli powder, beans and chana dal and water. Cook covered on a slow flame adding more water if required, till both the beans and dal are cooked. Mix in the salt. This can be served as a dry dish or with gravy and tastes well with whole wheat bread or with rotis.
If the gravy needs to be thick add a sprinkling of wheat flour in the simmering curry.

STUFFED CAPSICUM
Ingredients:
capsicum 6
1 onion
100 gms cooked rice
1 tsp sugar
1/2 lemon juice
2 carrots
1 potato
100 gms french beans and 100 gms peas
red chilly powder to taste
1/2 tbsp oil and salt to taste

Method:
cut the top of the capsicums and scrape the centre. heat the oil and fry the finely chopped onions.add chopped carrots potato french beans and peas. cook till tender. add cooked rice, salt, chilli powder, sugar and lemon juice. fill this mixture into the capsicums. heat a tbsp of oil and when hot arrange all the capsicums and cover with lid and cook till soft.

Stuffed gherkins

gherkins 1/2 kg
sambar onions 1 cup
dhania powder 1 tsp
tamarind a small lemon sized ball
turmeric 1/2 tsp
chilli powder 2 tsp

To stuff:
sesame 1 tab
groundnut 1 tab
grated copra coconut 2 tab
roast the sesame and groundnut in a tab of oil and grind to a paste and then add the coconut and grind again.

For the seasoning:
2 tab oil
mustard 1/2 tsp
urad dal 1 tsp
red chilies 3
ginger garlic paste 1 tab
curry leaves a few sprigs

Method:
Slit the gherkins from end to end.Boil them for a few mins. Then stuff the ground paste in the slits. Keep the excess ground paste aside.Heat oil in a wok and season with the mustard, urad dal and red chillies and the add the ginger garlic paste and when the raw smell disappears,add the sambar onions and fry well and then add the stuffed gherkins and add the turmeric powder, chilli powder and dhania powder and add the excess ground paste and also the tamarind juice and allow to boil well. when it is well boiled remove and when cool add the curry leaves. Can be served with rice or had with chapathis.

Stuffed onions

Ingredients:
4 large onions of equal size
125 gm carrots
100 gm rice
1 onion chopped
65 gm french beans
2 tsp ginger-garlic paste
4 green chillies chopped fine
a handful of coriander leaves chopped
juice of 2 lemons
1 tsp chilli powder
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp garam masala
curry leaves
a pinch of soda bicarb
salt, pepper and oil

Method:
Boil the 4 whole onions till slightly soft Cook the rice and keep aside to cool. Chop the carrots and beans and cook them in enough water and soda bicarb to retain their color.Heat one tab of oil in a pan and season with mustard seeds and when they splutter add the green chillies and curry leaves and the turmeric powder and cooked rice. Stir for a few mins and then add the lemon juice and carrots and beans and stir well. Add chopped coriander leaves and cook for 2 mins.
Scoop the inside of the onions carelfully leaving 3-4 layers of the onion intact. Put the prepared mixture in these onions and keep them on a gresed baking tray. Grind the scooped out onion centres and the ginger and garlic and the chopped onion to a fine paste. Heat some oil and fry this paste till it leaves the sides. Add the garam masala and one tsp chilli powder and one cup water and salt to taste. Simmer for 5 mins and pour this mixture over the onions and bake till done.

Stuffed tomatoes

Ingredients;
time required 6 mins:
4 large firm ripe tomatoes.
4 spring onions sliced
4 flakes garlic, ground to apaste
1 large capsicum, dice fine
50 gm raisins
20 ml olive oil
1 tsp garam masala powder
1 tab Worcestershire sauce
salt and pepper to taste

Method;
Slice the top of the tomatoes dry. Scoop the fleshy portion and roughly chop the scooped flesh. Put the spring onions, garlic paste in a bowl and alsoe the olive oil and chopped capsicum and raisins in a bowl. Cover and cook in a micro on HIGH for 2 mins.
Stir in the garam masala and chopped tomato and worcestershire sauce and season with salt and pepper and cook on HIGH for another 1 min.
Divide the cooked mixture equally and pile into the tomato shells and top with the lid and arrange on plate and cook on HIGH for 1 min.
Leave it to stand for 1 min before serving.

2005-09-23T03:53:00.002+05:30

Stir fry recipes (5)

Jeera rice with stir fried bell pepper

Ingredients:
cooked basmati rice 3 cups
oil 3 tab
cumin seeds 1 tsp
yellow and red bell peppers sliced
sliced onions 1/4 cup
baked beans in tomato sauce tinned 1 cup
salt to taste
red chilli powder 1 tsp

Method:
Heat 2 tab of oil in a wok and add the cummin and when brown mix the rice and salt to taste. Serve in a platter. Heat the oil in a wok and add the peppers and onions and stir fry till they are crisp and mix in the beans in tomato sauce and salt and chilli powder and make the mixture hot and pour over the rice. Serve hot.

Cauliflower and peas in a black spices

Ingredients:
diced cauliflower 3 cups
boiled green peas 1 cup
oil 3 tab
cumin seeds 1 tsp
finely chopped green chillies 1 tsp
salt
chopped coriander leaves 1/4 cup
For the black masala:
black salt powder 1 tsp
cummin seed powder 1 tsp
dry mango powder 1 tab
black pepper powder 1/4 tsp
asafoetida 1/4 tsp

Method:
Heat a wok and when hot add the oil with cummin and when brown add the chillies and after a few seconds add the cauliflower and stir fry, add the salt and cover to cook. Cook until done and mix the peas. Prepare a mixture of the black masala and sprinkle over the cauliflower pea mixture. Mix well and sprinkle the cilantro and serve with parathas.

Stir fried veggies

Ingredients:
oil 2 tab
chopped baby corn 1 cup
chopped mushrooms 1 cup
diced capsicums 1 cup
paste of ginger and garlic 1 tsp
green chillies paste 1/2 tsp
tomato juice 3/4 cup
gram flour 2 tab
salt to taste
turmeric powder 1/2 tsp
red chilli powder 1 tsp
garam masala 1/4 tsp
coriander and cummin seed powder 1 tab
chopped coriander leaves 1/4 cup

Method:
Heat the oil in a wok and add a past eof the ginger, garlic and chillies and stir till fragrant. Add all the three veggies and salt to taste. Stir fry till cooked. In the tomato juice mix the gram flour, turmeric powder, chilli-powder, masala, coriander and cummin seed powder and add to the veggies and stir and mix till all veggies are coated with the juice. Allow the mixture to dry out. Garnish with coriander and serve.

Orange pasta topped with stir fried vegetables

Ribbon pasta cooked 2 cups
orange juice 1 cup
sugar 1 tsp
salt and pepper to taste
cornflour 1 tab
butter 1 tab

For the stir fried veggies:
butter 2 tab
sliced onions 1/4 cup
mixture of broccoli, carrot, green peas 2 cups
salt and pepper to taste
basil leaves 1/2 cup
dried italian herbs 1 tab

Method:
Mix together the orange juice, sugar, salt and pepper, cornfloue and butter in a pan and heat and stir till thick. Mix the pasta and make hot, coated with sauce. Melt the butter in a wok and saute the onions till soft. Add the rest of the veggies and salt and pepper and saute till cooked but crisp. Add the basil and italian herbs and mix and pour over the pasta and serve hot.

Stir fry rice vermicelli with beans

Ingredients:
oil 2 tab
sesame seeds 1 tab
sliced onions 1/2 cup
green chillies sliced 2
string beans chopped 1 inch long1/2 cup
carrot chopped 1 inch long 1/2 cup
crushed garlic 1/2 tsp
crushed ginger 1/2 tsp
soya sauce 2 tab
brown vinegar 2 tab
sugar 1 tsp
salt to taste
boiled rice vermicelli 2 cups
chopped coriander leaves 1/4 cup

Method:
Heat the oil in a wok and add the sesame and roast and add the onions and chillies and saute till soft and light brown. Add the beans and carrot and saute and mix and cover for 3-5 mins to cook and open the lid and add the garlic and gigner and salt. Mix and saute the veggies till cooked but crisp. Add the sauce vinegar and sugar and mix. Add the vermicelli and mix and stir fry till the sauce coats everything. Sprinkle with coriander leaves and serve hot.

2005-09-23T03:53:00.001+05:30

Spaghetti recipes, spinach, sprouted cereals

Spaghetti cheese balls

Ingredients:
for the cheese balls:
potaotes mashed 2 nos.
grated cheese 125 gm
celery 1 tab
pepper to taste
salt to taste
maida for batter
water for batter
oil to deep fry

Method:
Mix mashed potatoes, grated cheese, celery along with the salt and pepper. Form into balls and dip in maida and water batter and deep fry.

Ingredients for the marinara sauce:
tomatoes 1.5 kg
garlic paste 3 pods
onions chopped 2 nos
capsicum chopped 1 no
sugar 2 tsp
chilli flakes to taste
salt
thyme
oregano

Method:
Coarsely puree the tomatoes. In a little butter saute the onins, capsicum, thyme, oregano and garlic paste. When onions become transparent, add the tomato puree. Let it simmer for 15 mins. Boil 100 gms of spaghetti till soft. Strain. Put the spaghetti in a plate. Pour the boiling gravy over it and surround with the cheese balls.

SPAGHETTI WITH PANEER SAUCE

Ingredients:
paneer 1 cup
spaghetti 200 gms
oil or butter 6 tabs
grated cheese 4 tab
tomato sauce 4 tab
coriander leaves 2 tab
maida 1/2 tab
spring onions 2
garlic 6 flakes
green chillies 2
salt 3/4 tab
chilli powder 3/4 tsp
ajwain-omam a little

Method:
Cut paneer into cubes and chop the sping onions and corainder leaves and green chillies and garlic into small pieces. Hat 2 tab of oil or butter in a pan and fry the paneer till golden in color and remove and keep aside. Cook the spaghetti in boiling and salted water till tender and add a tsp of oil to prevent from sticking. Heat 2 tab od oil or butter and add the spaghetti and salt and the coriander leaves and fry till the spaghetti is well coated with the butter and the coriander leaves and keep aside.
Heat the remaining oil or butter and add the ajwain when it splutters and add the spring onions and garlic and the green chillies and saute for a while and add the chilli powder and remaining 1/2 tsp of the salt and flour and fry for a min and put int he tomato sauce and a cup of water and simmer for a while and mix in the fried paneer and cook till thick and serve with a sprinkle of cheese and serve hot.

SPINACH AND VEGETABLE DELIGHT

Ingredients:
4 cups chopped spinach
2 tabs chana dal
100 gms mixed boiled veggies
1 chopped onion
25 mm piece ginger minced
1/2 turmeric
1ts coriander powder
1 tsp chilli powder
2 tsp oil
salt to taste

Method:

Soak the dal in water for 3 hrs and drain. Heat the oil and fry the onions for 3 mins and add the veggies (eg. beans, carrots, cauliflower, green peas) and tomatoes and fry again for 3 mins. Add the ginger, turmeric, coriander, chili powders, salt and mix well. Add the spinach and cook for 2 mins while stirring continuously. Cook the mixture in a pressure cooker until 2 whistles.Beat the mixture with an egg beater. serve hot.

Sprouted cereals onion

Ingredients:
sprouted paasi payaru 1 cup
sambar onions 1 cup
curry leaves and coriander leaves a few
tamarind a lemon size
tomato 3
coriander seeds 2 tab
chana dal 1 tab
red chillies 6
fenugreek 1/2 tsp
grated coconut 1/2 cup
salt as required
wheat flour 1 tab
oil 1 tsp

Method:
Soak the tamarind in water. Pressure cook the paasi payaru for 3 whistles and mash with a spatula. Saute the sambar onions. Next add a little oil in a wok and first add the coriander seeds and saute, then add the chana dal and then the red chillies and fenugreek seeds and dry roast them well.When about to remove from the fire add the grated coconut and saute and remove. Once it cools down first coarse grind and then add water and then grind to a fine paste.
Heat the tamarind water and add the onions and chopped toamtoes and curry leaves and ground paste and salt and bring to a boil till the raw smell of tamarind leaves. Add the mashed paasi payaru and dissolve the wheat flour in water and add to this boiling mixture and again bring to a boil and then remove from the fire and garnish with coriander leaves.

2005-09-23T03:53:00.000+05:30

Soya

Soya Manchurian

Ingredients:
soya chunks 100 gm
refined flour 60 gms
cornflour 20 gm
salt to taste
white pepper powder to taste
garlic chopped 10 gm
green chillies 10 gm
soya sauce 10 gm
ajinomoto 5 gm
soya refined oil 10 ml
soya refined oil for deep frying

Method:
Soak soya chunks in luke warm water for 15 mins. Squeeze out excess water. Cool nicely and coat soya chunks with refined flour, cornflour, salt and white pepper powder. Deep fry in oil till browned. Remove and keep aside. Now heat oil in a bowl and add garlic and green chillies, stir for a few mins and add soy sauce and cook again for a min and add water and bring to boil and then dissolve some cornflour in a little water and add ajinomoto and add this to the bowl to make a medium thick sauce. Add deep-fried soy chunks. Bring to a boil and serve hot.

Soya palak bahar

Ingredients:
soya chunk 100 gm
spinach 1 kg
butter 10 gm
bay leaf 1
onion chopped 120 gm
ginger chopped 10 gm
garlic chopped 10 gm
red chilli powder 10 gm
coriander powder 10 gm
turmeric powder 5 gm
salt to taste

Method:
Soak soya chunks in luke warm water for about 15 mins. Squeeze to remove water and then wash the spinach and then chop finely. Heat butter in a kadai, add bayleaf and chopped ginger and garlic and cook for a while and then add red chillie powder and cook for 2-3 mins. Add chopped spinach and soya chunks. Adjust salt and continue cooking till done. Serve hot.

Soya zaffrani korma

Ingredients:
soya chunks 100 gm
soya refined oil 20 ml
bayleaf 1
cardamoms 4
cloves 2
cinnamon 1 piece
mace 1
boiled onion paste 120 gms
ginger paste 10 gm
garlic paste 10 gm
chopped green chillies 15 gm
boiled cashewnut paste 20 gm
fresh cream 60 gm
saffron 1/2 gm
milk 30 ml
khoya 30 gm
salt to taste

Method:
Soak soya chunks in lukewarm water for 15 mins and remove excess water by squeezing. Dissolve saffron in lukewarm milk and then cook this with the khoya, till it turns into a liquid. Heat oil, add bay-leaf, cardamoms, cloves and cinnamon and mace. Cook for a min and then add boiled onion paste. Cook till the oil separates, then add the ginger, garlic paste and green chillies and cook for a min. Add the boiled cashewnut paste, khoya and adjust water and salt and cook till gravy is thick. Now add soya chunks and continue for another 5 mins on slow flame and serve hot with garnished fresh fruits on top.

2005-09-23T03:52:00.000+05:30

Saunfia paneer tikka, Sayee sabji, Sindhi kadi, Sesame powder/podi

Saunfia paneer tikka

250 gm paneer
salt to taste
1/2 tsp white pepper powder
1 tsp ginger paste
1 tsp brown onion paste
1 1/2 tsp saunf paste

Method:
Cut the paneer into 10 cm square slices. Mix together salt, pepper powder, ginger paste, brown onion paste and saunf. Apply it to the paneer slices and keep aside for 15 mins, so that the paneer absorbs the flavor and taste of the marination. Arrange them on skewers and cook in a clay oven till you get the aroma of saunf.

Sayee sabji

Chop palak, puli keerai and thandu keerai finely.Boil along with this some pieces of yam, white pumpkin and bottlegourd and potatoes along with some salt. Once well done mash this along with ginger and garlic paste. Then season with mustard, cummin and chilli powder and garam masala powder as each one wishes.

Sesame powder

Ingredients:
black sesame 100 gm
red chillies 8
curry leaves 1 cup
asafoetida 1/4 tsp
garlic 12 flakes
salt as required

Method:
Roast the sesame in dry heat without burning it and then add the asafoetida powder and then the curry leaves and then the red chillies separately and keep aside. First grind the curry leaves and red chillies together in a mixie. Then add the garlic and salt and grind again. There might seem to be some moisture, but then add the roasted sesame and coarse grind it.

Do not store this for a long time as the sesame tends to get rancid with time.

Sindhi kadi

Heat 4 tsp oil in a wok and add one tsp cummin and when it splutters add one cup of chana dal flour and mix well till the flavor comes. Then add one cup of tomato sauce or tomato gravy over it and bring to a boil and add required salt. In another vessel boil chillies, drumsticks and okra and beans. When the sauce is thick enough add the boiled veggies and bring to a boil. Season it with mustard, coriander leaes, curry leaves and asafoetida and serve with rotis.

2005-09-23T03:51:00.002+05:30

Sambhar recipes

Sambhar

Ingredients

* Arhar dal 2 cups
* Mixed vegetables 2 cups, Brinjal, French beans, carrot, etc
* Onion 2, chopped
* Coconut 2 tablespoons
* Coriander leaves 2 tablespoons
* Fenugreek seeds a pinch
* Asfoetida a pinch
* Turmeric powder ¼ teaspoon
* Oil 2 tablespoons
* Mustard seeds 1 teaspoon
* Curry leaves 2 sprigs
* Coriander leaves 2 tablespoons, chopped
* Tamarind lemon sized ball
* Salt to taste

Method

* Cook the dal after cleaning and mash it well.
* Chop the mixed vegetables into pieces and add them to the cooked dal.
* Add the onions, boil and keep aside.
* Roast the asfoetida, fenugreek seeds and coriander seeds in oil and grind it with coconut and tamarind to form a smooth paste.
* Add this to the dal mixture and then add turmeric powder, salt and a little water and boil for a minute.
* Heat oil and add the mustard seeds and curry leaves and when the mustard crackles add this to the dal.
* Serve hot with steaming rice or idli.

Arachchi vitta saambar

Grind to a paste the following after roasting:
dry chillies-6
dhania-2tsp
pepper-1tsp
jeerakam-1tsp
urad dal-1tsp
kadalai paruppu-1tsp
vendhayam-1/4 tsp
koprai or coconut-1/4 kernel

pulp of tamarind the size of a marble

boil 1/2 cup tuvar dal along with 1 tomato in a pressure cooker and mash and keep separate.

Method:
Heat 1/2 tab oil in a wok and season with 1 tsp of mustard, urad dal and 1/4 tsp of vendhayam and 2 sprigs of curry leaves. Add a handful of whole sambar onions and fry well. Add 2 slices tomatoes and 1/4 tsp turmeric powder and a little water and boil. Add the mashed dal-tomato mixture and some slit green chillies. When this begins to boil add the ground paste and the pulp of tamarind.When well boiled garnish with coriander and pour in some gingelly oil and serve.

This goes well with idli or dosai or pongal rather than with rice.

Madras sambar

Ingredients:
tuvar dal 1 cup
sambar onions 1 cup
tomatoes 3
white pumpkin a small piece
tamarind the size of a marble
sambar powder 3 tsp
turmeric a pinch
asafoetida 1/2 tsp
jaggery a size of marble
salt as required

seasoning:
oil 1 tab
ghee or dalda 2 tsp
mustard, urad dal and fenugreek each 1 tsp

Method:
* make small pieces of the pumpkin and place this along with the dal and turmeric along with 2 cups of water and pressure cook till about 3 whistles. Then remove and mash well and keep aside.

* Pour the oil and ghee and when hot add the mustard and urad dal and fenugreek and whn seasoned add the sambar onions as a whole along with the skin! then add the finely sliced tomatoes.

* Mix tamarind with 2 cups of water and add to the above mixture and boil.

*once it boils add the sambar powder and asafoetida powder and a little curry leaves and salt and boil till the raw smell disappears.

*now add the dal and pumpkin mash and boil for 5 more mins and once it boils add the coriander leaves and jaggery and remove from the fire.

Podi sambar

Ingredients:
tuvar dal 1 cup
sambar onions 100 gm
tomatoes 4
chilies 2
tamarind the size of a marble
turmeric a pinch
asafoetida 1/2 tsp
jaggery a size of marble
salt as required

seasoning:
oil 1 tab
ghee 1/2 tab
mustard, urad dal each 1 tsp
curry leaves and coriander leaves few

To grind to a powder:
heat 2 tsp oil and roast the following and grind together
red chillies 8
chana dal 1 tab
coriander seeds 1-1/2 tab
fenugreek 1 tsp
grated coconut 1 tab

Method:
To the tuvar dal add turmeric and add 3 cup water and boil well till almost mashed well. Soak the tamarind in 2-1/2 cup water and add tomatoes and slit green chillies and asafoetida powder and curry leaves and bring to a boil. Once the raw smell disappears add the dal mixture. Next add the ground powder to the above. In a wok take oil and ghee and season with mustard and urad dal and then add whole sambar onions and fry well and add this to the sambar mixture and boil for 10 mins and then add jaggery and curry leaves and coriander leaves and remove from fire.

2005-09-23T03:51:00.001+05:30

Rasam recipes

Simple rasam

Ingredients:
250 gm tomatoes quartered
1 onion, chopped
4 cloves garlic crushed
4 green chillies, chopped
1 lemon sized ball of tamarind
1 tab jaggery
1 tsp mustard seeds
10 curry leaves
1 red chilli broken into 2
1 tsp coriander seeds roasted & powdered
1 tsp cumin seeds roasted & powdered
2 tsp peppercorns roasted & powdered
1 /2 tab oil

Method:
Extract the pulp of tamarind by soaking it in a cup of hot water. Boil the tomatoes, chillies and garlic in 4 cups of water. Add the ground spices, jaggery and tamarind pulp and simmer for 15 mins. Heat the oil. Splutter the mustard seeds, add the curry leaves and red chilli and asafoetida powder and the onion and fry for a min and then pour it over the toms and serve hot.

Rasam

Ingredients

* Tomato 300 gms, chopped
* Arhar dal 4 tablespoon
* Tamarind 20 gms
* Curry leaves 2 sprigs
* Coriander leaves a small bunch
* Red chilli 2
* Asfoetida a pinch
* Rasam powder 1 teaspoon
* Pepper corns ¼ teaspoon, crushed
* Ghee 2 tablespoons
* Mustard seeds ¼ teaspoon
* Salt to taste

Method

* Cook the arhar dal with turmeric powder and half a litre of water.
* Strain the dal and mash it.
* Soak the tamarind in warm water and sieve it to get the juice.
* Bring one cup water to boil and add the chopped tomatoes, tamarind juice, asfoetida, chopped coriander, curry leaves and rasam powder.
* Heat ghee and temper it with mustard seeds and red chillies and pour over the rasam.
* Serve hot garnished with chopped coriander leaves.

Mysore rasam

Ingredients:
For the paste
coriander seeds 2 tsp
cumin seeds 1 tsp
fenugreek seeds 1/2 tsp
pepper 1/2 tsp
toor dal a little
grated coconut 1/2 cup

fry the ingredients in a little ghee, add grated coconut and grind to a paste.

For the rasam:
tamarind a lemon size ball
toor dal 1/4 cup
rasam powder 1 tsp
salt as required
ghee, mustard seeds, curry leaves

Method:
Pressure cook the toor dal and keep aside. Extract tamarind juice and add required salt and rasam powder. Boil till the raw flavour is gone. Add the ground paste and boil again. Add the toor dal and boil again. Season and keep the rasam closed. If desired add cut tomatoes when it boils.

2005-09-23T03:51:00.000+05:30

Different types of puri

Batata puri ( 25 )

Ingredients:
maida 4 cups
small boiled potatoes 2
chopped coriander leaves 1 tab
crushed green chillies 1 tab
cummin powder 1/2 tab
milk 3/4 cup
ghee 2 tab
salt to taste
oil to deep fry

Method:
Peel and mash the potatoes to a smooth paste. Add the maida and coriander, green chillies, cummin seeds, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well and set aside for 45 mins and roll into small puris and deep fry in hot oil. Serve hot.

Dahi puri (15)
Ingredients:
whet flour 2 cups
maida 1 cup
whole peppercorns coarsely crushed 1 tsp
cummin seeds coarsely crushed 1 tsp
ghee 1 tab
a pinch of turmeric
salt to taste
fresh yoghurt to make the dough
oil to deep fry

Method:
Blend the flours, crushed spices and turmeric powder. Rub in the ghee gently till the flour resembles that of breadcrumbs. Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out.
Deep fry in hot oil to a golden color and drain excess oil and serve hot.

Hare bhare puris (25)
Ingredients:
dough:
maida 400 gm
fresh yoghurt 2 tab
baking powder 1 tsp
ghee 1 tab
fresh coriander paste 4 tab
salt to taste

Stuffing:
boiled green peas 200 gm
chillies, finely chopped 4
cummin seeds, crushed coarsely 1 tsp
garam masala powder 1/4 tsp
lemon juice 1 tsp
maida 1 tsp
butter 1 tsp
salt to taste
oil to deep fry

Method:
Sieve the flour and baking powder together. Add the yoghurt and ghee and salt and some warm water and make a soft dough. Knead gently for a few mins and then cover with a damp cloth and divide into 25 equal parts and make into balls. To prepare the stuffing, mash the boiled peas and then melt the butter in a kadao and add the crushed cummin seeds. Fry for a min and the add the green chillies and mashed peas and garam masala and lemon juice and salt. Fry for a min over medium heat and add the flour and fry over a high flame for a few mins until the stuffing becoems dry. Roll each ball of dough into a small round. Place a small spoon of the stuffing in the centre. Gently lift the edges and close it. Dust a little maida on it and roll out again into thin rounds and deep fry in hot oil and serve hot.

Masala puri (25)
dough:
whole wheat flour 250 gm
turmeric powder 1/2 tsp
pinch of asafoetida
cummin seeds crushed coarsely 1 tab
coriander seeds, crushed coarsely 1/2 tab
salt
ghee 2 tab
oil to deep fry

Method:
Place the flour, turmeric, cummin, coriander, asafoetida and salt in a bowl and rub in the ghee gently till the flour resembles breadcrumbs. Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small incisions with a needle and then deep fry in hot oil to a golden color. Serve as a tea time snack also.

Milk puris for 12

Ingredients:
Maida 3 cups
wheat 3 cups
salt 1 tsp
oil 3 tab
enough milk to mix
cumin seeds 2 tsp

Sieve the maida and wheat flour and rub in the oil into the mixture and add salt and cumin seeds and mix with enough cold milk to make a firm dough. Keep aside covered for 30 mins and then make medium sized balls and roll out in uniform circle and deep fry in hot oil till golden color and serve with kurma.

Palak puri ( makes 25 )

Ingredients:
wheat flour 250 gm
fresh spinach ( palak ) 50 gm
ghee 2 tab
ginger paste 1 tab
cummin seeds 1 tsp
coriander powder 1/2 tsp
kashmiri chilli powder 1 tsp
salt
oil to deep fry the puris

Method:
Boil the spinach leaves in water and place over a colander and drain well. Sift together the flour, chilli powder. coriander powder and salt. Rub in the ghee gently with the finger tips. Mix in the boiled and mashed spinach, ginger paste and cummin seeds. Pour in a little water and make a stiff dough and cover with a damp cloth and set aside for 10 mins. Knead the dough and divide into equal poritons and shape into ball and roll into puris and fry them in oil one at a time and serve hot.

2005-09-23T03:50:00.001+05:30

Pumpkin and Raitha recipes

Pumpkin -Coconut Gravy

Ingredients
1/4 white pumpkin
1 cup grated tender Coconut
1/2 tsp Red Chilli Powder
pinch of Turmeric
1/4 tsp Cumin seeds
1 Onion chopped(small sambar Onion if available)
1/2 tsp Tamarind paste(2 pieces of tamarind)
2 tsp Oil
1/4 tsp methi (fenugreek) seeds
1/4 tsp Mustard seeds
2 Curry Leaves
Salt to taste

Instructions
Cut the pumpkin into pieces, put salt, tamarind in it and then start boiling in water.
In the mean time, grind together grated coconut,Red-Chilli-Powder,turmeric and cumin seeds(adding little water) in a mixer.
Then add in the ground paste, 2 tbsp of chopped onions and grind again.
Now add this ground paste to the boiled pumpkin and mix well.
Then in a pan, take oil and season it with mustard seeds, methi seeds and Curry-Leaves.
Add to it the chopped onions and fry till golden brown.
Now add the ground coconut paste and remove it from gas burner after one boil.
This south indian dish is specially served with rice.

Pumpkin with lentil stew

1/2 cup dried lentils (moong dal)
250 g pumpkin, chopped (We use yellow pumpkin)
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chili
1 teaspoon cumin seeds
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)
6 curry leaves

4 servings
40 minutes 10 mins prep

1. Cook lentils in a pressure cooker till tender.
2. Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
3. Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
4. Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
5. When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
6. In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
7. When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).

Radish leaf thuvayal

Saute some radish leaves in oil and add some roasted red chillies, urad dal, and asafetida and grind together and add salt and if desired some grated coconut for a great tasting thuvayal.

Raitha

Onion raitha:
try to add some ginger garlic crushed to the ordinary raitha.

Potato raitha:
dont add onions to this but boiled and peeled potatoes mixed in curd and coriander leaves. Add chaat powder or paani poori powder to increase this taste. People who dont like masala then they can add some salt and pepper.

Bhoondhi raitha:
In the mixture of curd add the corinder leaves and salt and chaat powder or pepper powder and then at the end before serving add the kaarabhundis or else it will get wet.

Cucumber raitha:
To this add some sliced sambar onions to it. this tastes great for bisi bela bath.

Bread raitha: roasted bread can be used by taking out the sides of the bread.

vegetable raitha:
When any dish is left over, like keerai or others add it to the raitha in the end, this will always be a tasty option.

Fruit raitha:
apples, guava, pinepple and mix them in the curd. Ideal for parties.

tiffin raitha:
chapathis, vadai, adai, bajjis, bonda can be mixed and put along in the curd and topped with mint leaves. can add onions and some chat powder and low on salt.

Chutney raitha:
you can add chuyney or thuvayal for the raitha.

Paneer raitha:
Fry the paneer in oil and keep aside and add it to the raitha.

Pumpkin kofta curry

Ingredients:
white pumpkin 1/4 kg
tomato 200 gm
kaaramani 1 handful
chana dal 1 tab
garam masala 1/2 tsp
amchur powder 1/2 tsp
chili powder 1/4 tsp
oil 150 ml

For the seasoning
turmeric powder 1/4 tsp
onions 1
garlic 4 flakes
green chillies 1
ginger 2 small pieces
coriander leaves a few
salt as required

Method:
Grate the pumpkin and grind the kaaramani in a mixie and powder it. Dont sieve it. Add chana dal to it. Chop a tomato and one piece of ginger and green chilli. Squeeze the pumpkin and take its water aside in a vessel. Then mix the grated pumpkin and kaaramani powder and chana dal and the chilli powder and amchur powder, garam masala powder and the salt and mix well. If required add pumpkin water. Make small balls out of this mixture and fry in oil.
Grind the remaining ginger and onion and garlic. In a wok heat a tab oil and saute the ground mixture till brown. Then add the chopped tomato and turmeric and salt and fry well and then add water. Before serving add the fried koftas and coriander leaves and serve.

White pumpkin pachadi

Ingredients:
white pumkin 250 gm grated
green chillies 6
coriander leaves 1/2 bunch
coconut 1/2 kernel
salt
solid curd 1 cup
mustard and asafoetida for the seasoning
oil as require

Method:
To the grated pumkin add some salt and keep aside for 10 mins( to remove the moisture ). then squeeze dry and keep the water left behind to add to buttermilk and have a cool drink.
Grind together the green chillies, coriander leaves and the coconut in a blender and add the grated pumkin to it. Seaon with mustard and asafoetida and add to the ground mixture. Add the curd just 5 mins before eating or else the mixture will turn very watery.

2005-09-23T03:50:00.000+05:30

Potato recipes

Dum Aloo

INGREDIENTS
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : for flavour

METHOD
Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri

Serves: 4-5 adults

Potato Fry (Kashmiri)

INGREDIENTS
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.

METHOD
Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

Potato noodle casserole

Ingredients:
instant noodle-1 packet
hot water as per instructions in the noodles packet
thinly sliced carrots 1/4 cup
sliced cabbage 1/4 cup
sliced onions 2 tab
sliced capsicums 2 tab
butter 1 tab
chilli-garlic sauce 1 tab
boiled potatoes-4 medium size
grated panneer 1/2 cup
grated mozzarella or cheddar cheese 1/4 cup
salt and chilli powder as per taste
cornflour 1 tab

Method:
Put all the veggies and hot water in a large microwave casserole.
Add broken noodles and masala powder to it.
Keep in an open bowl and micro high for 4 mins and stirring once in between.
Take out the bowl and add butter and cornflour. Mix well and level it properly.
Mash the potatoes taking care to see that there are no lumps. Keep aside.
Spread the paneer on top of the noodles.
Pat the mashed potatoes on top of the paneer layer.
On top of it swirl tomato sauce and sprinkle with salt and chilli powder in a criss cross decor and finally spread grated cheese and micro high for 6 mins or until cheese melts.

POTATO ROSTI
Ingredients:
80gms cheese(grated)
1/2kg potatoes
1 tbsp butter
red chilly powder to taste
salt to taste

Method:
boil the potatoes and when nearly cooked remove from the water and peel and grate them and add salt.Heat the butter and spread the potato mixture and press with spatula. Let it cook for 10 mins on low gas. When slightly golden, turn the potato mixture upside down in one piece. Now sprinkle the cheese and chilli powder on the surface and cover the frypan and cook for another 5-10 mins till the cheese melts. serve hot

2005-09-23T03:49:00.001+05:30

Peas and cheese Pulav & Banana flower usili

Peas and cheese pulav

Ingredients:
basmati rice 1 cup
shelled green peas 1/2 cup
onions 3
green chillies 5
grated cheese 1/4 cup
salt as required
oil 3 tab
cinnamon 1 inch piece
bay leaf 1
cloves 3

Method:
Wash and soak the rice for 10 mins. Drain water and fry the rice with 1/2 tsp of ghee for 3 mins. Slice onions and mince green chillies. Cook peas separately till soft. Heat a heavy vessel with oil and fry masala spices and minced chillies. Add onions and stir till it becomes crisp. Pour 2 cups of water and required salt and when it starts boiling add rice and reduce flame. Cover with a tight lid and cook till rice becomes soft. Gently mix in cooked peas and sprinkle grated cheese on top and serve hot. 1/2 tsp of pepper powder can also be mixed after removing from fire.

Banana flower paruppu usili

Ingredients:
tuvar dal 1 cup
chana dal 1 cup
red chilli 3
a pinch of asafoetida
a pinch of turmeric
plantain flower 1 cup washed and chopped
salt and oil as required
mustard seeds and curry leaves and turmeric powder for seasoning

Method:
Keep the plantain flowers in diluted buttermilk. Steam it with turmeric powder and salt. Wash and soak the dals for 1 1/2 hrs and dry grind with the chillies, asafoetida and salt. Steam it in a greased idli vessel. When the dals are cooked, break into tiny pieces. Season with mustard, curry leaves and turmeric powder and fry. Add the plantain flower and fry together before serving.

Variation:
Instead of plantain flower use cluster beans or cabbage.

2005-09-23T03:49:00.000+05:30

2 varieties of Paruppu Urundai Kuzhambu

Paruppu urundai kulambu

Ingredients:
for the urundai
tuvar dal 1 cup
red chillies 8
salt as required
mustard seeds 1 tsp
chopped onion 1/2 cup
grated coconut 1/2 cup optional
chopped green chilli 2
rice flour 1 tsp
a pinch of asafoetida

Method:
Clean and soak the dal for 2 hrs. Drain and grind with red chillies, asafoetida and salt into a coarse, firm paste. Heat a little oil in a pan and allow the mustard to splutter and add green chillies and onions. Add the ground dal paste stir till it changes color. When cooked remove from the fire and add grated coconut and rice flour and mix well and prepare small balls.

To prepare kulambu:
Ingredients:
tamariind juice 2 cups
red chillis 6
chana dal 1 tsp
fenugreek seeds 1/2 tsp
mustard seeds 1/2 tsp
a pinch of asafoetida
a few curry leaves
sambar powder 4 tsp
gingelly oil as required

Method:
Heat oil in a pan and season with mustard seed, asafoetida and curry leaves. Add the red chilli, fenugreek and the dals. Add the sambar powder and fry for just 5 seconds. Immediately add the tamarind juice and salt and allow to boil for 20 mins. Then drop the balls slowly 2 at a time into the gravy and when the balls are cooked they will float to the top. Add the balls 2 by 2 and wai till they float ot the top. Boil together for few more mins.
Note:
One cup dal gives approx 8 balls and if the kulambu is to be used after 4 or 5 hrs the ball should not be kept in the gravy otherwise they will bread.

Paruppu urundai kulambu

Ingredients:
tuvar dal 1/2 cup
chana dal 1/2 cup
tamaraind a small sized ball
big onions 4
garlic 10
tomatoes 3
chilli powder 2tsp
salt
red chilli 3
saunf 1tsp
curry leaves a few sprigs
coriander leaves a few
grated coconut 2 tab
chilli 2

seasoning:
oil 3 tab
mustard, fenugreek, cummin, saunf each 1/2 tsp.

grind together grated coconut 2 tab and poppy seeds 2 tsp.

Method:
Soak the dal and add red chillies and saunf and grind to a paste and add to it salt and sliced onions 2 nos, and curry leaves and coriander and chilli and grated coconut and mix well and make small sized balls and steam. Make juice of the tamarind to 2 cups and strain. Slice onion and toms. Season the oil with with the seasoning agents and saute the onions and garlic. Then add the toms, chilli powder and coriander powder and fry till the raw smell separates. Now add the tamarind juice and salt and bring to a boil. Once it boils add the parupppu balls and boil for 5 more mins and then add the coconut poppy seed mixture and then stir continuosly till 5 mins and then add curry leaves and remove from fire.

2005-09-23T03:48:00.000+05:30

A few Papaya recipes

White curry (Pulicheri in kerala)

Ingredients:
raw papaya cut into pieces 1 cup
grated coconut 1/2 cup
onions 2
drumstick 2
brinjals 3
tomatoes 2
red chillies or red chilli powder 1 tsp
cummin 1 tsp
turmeric 1/2 tsp
oil for seasoning 100 gm
mustard, urad dal and curry leaves for seasoning
salt
tamarind the size of a lemon

Method:
Chop all the veggies in uniform size and add 1/2 cup of water and add salt and turmeric and boil them. Grind coconut and the chillies and cummin together and add this ground paste along with the boiling veggies. When it comes to 2 boils remove and add the tamarind juice and then bring to a boil twice. Then once all the masala flavour is gone bring down from the fire. Then season oil with the mustard, urad dal and onions and curry leaves and add to the papaya mixture. Instead of tamarind even a mango piece can be added. This can be served with rice, idli or dosa.

Raw Papaya in Coconut Gravy

1 medium raw papaya peeled and cubed
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine

1. Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.
2. Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.
3. Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.

TIP:

* The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.
* This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

Serve hot with: steaming hot boiled rice

Papaya varuval

Ingredients:
raw papaya shaped into round chips like pieces 1 cup
chilli powder 1 tsp
pepper 1/2 tsp
oil for frying 100 gm
turmeric powder
salt

Method:
Mix the papya pieces with the chilli powder, pepper and salt and the turmeric and keep aside for some time. Then heat oil in a wok and add the papaya pieces and keep frying without adding water. Close and keep frying and open often adn stir. This will not be with a great crispyness but will surely be with the taste.

Raw papaya pickle

Ingredients:
6 orange carrots peeled
1 small raw papaya peeled
100 gms green chillies
3" ginger peeled
3 garlic flakes peeled
100 gms dried dates deseeded
1/2 bottle white vinegar
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil

Method:

Slice carrots, papaya and ginger (separately).
Marinate with carrot papaya in2 tsp. salt for 2 hours.
Marinate ginger in 1/2 tsp salt separately as above.
Drain liquid and put on a clean cloth to dry in sun for 2 hours.
Slit chillies, rub with a little salt and vinegar.
Heat oil, and add chillies, ginger stir for few seconds, add vinegar.
Cover and keep aside to cool.
Pound and husk mustard seeds coarsely.
Add to pickle with turmeric powder
Add the dates. Mix well.
Store in a clean sterilized jar.
Allow to mature for 2 days before using.
Serve as desired.

Making time: 6-7 hours.Maturing 2 days.
Makes: Approx. 1/2 kg. Pickle.
Shelflife: 1 month or more. Preferably refrigerated.

2005-09-23T03:47:00.002+05:30

Palak Paneer and Orange peel pickle

Orange peel pickle

Cut orange peel in small pieces and heat a little oil in a pan and mustard seeds and when they crackle add the orange peel and sauté for 5 minutes. Add tamarind pulp and salt to taste and crumble some jaggery in a vessel and add the orange peel to it and spice it up with chilly powder and turmeric to get a delicious instant pickle.

Palak Paneer Recipe :

Ingredients
2 bunches palak(spinach), washed and chopped
1/2 bunch methi leaves
3 large tomatoes
5-6 green chillies
5-6 clovettes of garlic
A large piece ginger

For seasoning:
1 onion, chopped finely
1 tsp chilli powder
1 tsp cumin powder
1 tsp dhania powder

Salt to taste
Oil for frying
1 1/2 cups of fried cubed paneer

Method
Chop the palak, methi, tomato, ginger, garlic and green
chillies.
Put it in a large pan with 2 cups of water.
Boil till well done.
This should take about 10 minutes.
Blend the boiled mixture to get a coarse paste.
Heat some oil and fry the onion till well browned.
Now add the spices, stir for a minute and add the
palak paste and salt to taste.
Add fried paneer pieces and heat through.
Serve hot with chapati/nan/plain rice.

2005-09-23T03:47:00.001+05:30

Okra

Okra in curd

Ingredients

* Ladies finger 200 gms
* Curd 500 gms
* Onion 2
* Green chillies 2, slit lengthwise
* Curry leaves 2 sprigs
* Oil 50 ml
* Coconut oil 1 tablespoon
* Red chilli 4
* Turmeric powder ½ tablespoon
* Mustard seeds ½ tablespoon
* Fenugreek seeds ¼ tablespoon
* Salt to taste

Method

* Cut the ladys fingers to 1.5 cm pieces.
* Whip the curd with turmeric powder.
* Take oil in a pan and season it with mustard seeds, fenugreek seeds, red chillies and curry leaves.
* When the mustard crackles add the sliced onions and green chillies and sauté well.
* Add the ladies finger and fry well.
* Finally add the whipped curd, salt to taste and simmer on low heat.
* Serve hot laced with coconut oil.

Okra pepper salt

Ingredients:
okra 1/4 kg
oil 200 gm
ginger, garlic each 1 tsp chopped finely
onion 1 tab sliced finely
pepper 1/2 tsp
red chilli powder 1/2 tsp
soya sauce 2 tsp
vinegar 1/2 tsp
sugar 1 pinch
salt

Method:
Cut the okra into .2.5 cm pieces and then slit along its length. Heat oil and when hot fry theses okra in oil without discoloring the green.
then take some oil in another kadai and add the ginger garlic paste and onions and saute well. When well fried add the pepper, chilli powder and then the soya sauce and then sprinklw some water. When the whole mixture boils add the fried okra and mix well, then add the sugar and vinegar and salt in the end and mix well.

Okra sindhi masala curry

Ingredients:

section 1:
okra 250 gm
oil 2 tsp

section 2 (to mix together):
onions 2( finely chopped )
red chilli powder 1 tsp
salt 1/2 tsp dhania powder 1 tsp
cummin powder 1/2 tsp
dried mango powder 1/4 tsp
solid curd 2 tab

Method:
Cut okra into 2 inch slices and then divide into halves split. Mix the section 2 items and stuff in the okra and keep in the micro along with the oil mixed. Cover and sprinkle water 1 tab and micro high for 6 mins. Then mix well once and then add some oil and micro again high uncovered and when it is done take out and restuff the masala in in the okra and serve.

2005-09-23T03:47:00.000+05:30

Mushroom recipes

Mushroom mutter takatak

Blanch fresh mushrooms in boiling water. Chop onions. Heat oil in a kadai, add jeera, and when they splutter add onions and saute till brown. Add ginger and garlic paste. Fry for a while. Add dry masala ( haldi, red chilli and dhaniya.) When masala is cooked, add chopped tomatoes, chopped green coriander, pudina powder, lemon juice and cook for a few mins. Add mushrooms and cook for another 4 mins. Add ginger juliennes, imli, adarak chutney to make it a little tangy. Serve on hot and flaky Lacha paratha.

Dry mushrooms in green masala

Ingredients:
1.2 kg tinned mushrooms
360 ml to boil the mushrooms
4 tab coriander leaves chopped fine
40 gm onion
a handful of mint leaves
a handful of coriander leaves
12 flakes garlic
10 green chillies
2.5 cm ginger
1-1/2 tsp cummin powder
1-1/2 tsp amchur powder
3/4 tsp chilli powder
3/4 tsp coriander powder
salt to taste
8 tab oil

Method:
Boil mushrooms in salted water till tender. Grind the coriander elaves and mint leaves, garlic, ginger, onion, green chillies, and cummin powder to a fine paste. Heat oil in a heavy wok and add the ground green masala and fry for 5 mins and add the boiled mushrooms and fry well. Add chilli powder and amchur powder and salt to taste. Stir well till the mushrooms are coated with the masala. Add the coriander leaves and stir. Cook till almost dry and serve with toothpicks.

2005-09-23T03:46:00.001+05:30

3 varieties of Mor Kuzhambu

More kulambu

Colocasia-1/2 kg
sour thick curd-3 cups
turmeric powder-1/4 tsp
salt as required

grind to a paste:
grated coconut-1/4 cup
green chillies-7
red chillies-7
dhania 2 tsp
jeerakam-1tab
tuvar dal-1 tab( soaked in water for 1 hr )
pottu kadalai- 1 tab

For the seasoning:
oil 1 1/2 tsp
mustard- 1/4 tsp
fenugreek- 1/2 tsp
red chillies-2

Garnish:
curry leaves, coriander leaves

Method:
In enough water boil the colocasia for 7-10 mins in a pressue cooker. Then cool and deskin it. Kadanjufy the curd and add the ground paste and salt and turmeric. Add the boiled veggies and bring to a boil. Heat oil in a wok and season with the seasoning and add this to the curd-paste mixture. Garnish with cilantro and curry leaves.

Other veggies which can be used are:
Keerai thandu, potatoes, lady's finger, chow chow, white pumpkin.

Mor kulambu ( Pumpkin )

Ingredients:
thick buttermilk 3 cups
coriander seeds dry 2 tsp
toor dal 1 tsp
jeera 1/2 tsp
rice 1/2 tsp
grated coconut 1/2 cup
green chilli 3
white pumpkin 1 piece
turmeric powder 1/2 tsp
salt and coconut oil as required
mustard and curry leaves

Method:
Boil the pumpkin in a little water with turmeric powder and salt. Soak the coriander seed, dal, jeera and rice for 10 mins. Grind the soaked ingredients, grated coconut and green chili to a fine paste. Dissoleve the ground paste in thick buttermilk and add salt pumpkin. Bring to a boil and switch off the flame. Season with mustard seed and curry leaves in coconut oil.

Variation:
Instead of pumpkin. okra, chow-chow or colocasia can be used.

Mor kulambu

Ingredients:
white pumpkin 300 gm

secttion 1
churned curd 2 cup
turmeric powder 1/4 tsp
salt as required

section 2 ( to grind )
grated coconut 3 tab
green chillies 5
red chillies 4
cummin 1/2 tsp
pottu kadalai 1 tab
asafoetida a pinch

section 3 ( seasoning )
oil 1 tsp
mustard 1/4 tsp
fenugreek 1/2 tsp

section 4 garnishing
curry leaves 1 sprig and
coriander leaves a few

Method:
Micro high covered for 5 mins along with one tab water the pumpkins. Then add section 1 and 2 to it and bring to a boil then add section 3 and then section 4.

2005-09-23T03:46:00.000+05:30

4 more mango recipes

MANGO PICKLE

Ingredients:
Raw mangoes 500 gm
fenugreek seeds 3 tbsp
fennel 3 tab
Rc pow 2 tab
turmeric pow 2 tab
mustard 2 tab
mustard oil 350 ml
salt as per taste

Method:

Cut the raw mangoes into 3/4 inch pieces. Apply turmeric pow and salt rub nicely and keep for 1/2 hr.Drain excess moisture. Grind fenugreek seeds fennel and mustard with red chilli powder.Add half the mustard oil to this mixture and rub this mixture to the mango pieces. Mix well. Put this in an earthen pot and pour the remaining mustard oil into it and cover with a muslin cloth and keep it in the sun for 7 days. Make sure you stir the contents of the jar for the first two weeks at least once a day. this is to ensure that the mango pieces are always in contact with the oil.

Mango rice

Ingredients:
1 1/2 cups cooked rice
1/2 tsp asafoetida powder
4 red chillies
4 tab peanuts
3 tab oil
1 tsp mustard
1 tsp urad dal
1 chopped green chilli
1/2 tsp turmeric powder
a few curry leaves
1 tsp chana dal
1 1/2 cups grated raw mango
1/2 cup grated coconut
salt to taste

Method:
Fry red chillies and coconut in a little oil till brown. Grind to a fine paste.
Heat 2 tab oil, splutter the mustard, add peanuts and chana dal and urad dal, chopped green chillies and curry leaves.
Add turmeric and grated mango and when the dals and peanuts turn goldern cook on meadium heat till done.
Add the ground masala and cook till raw smell disappears. Add salt to taste and add cooked rice and blend well and serve.

Mango thokku

Ingredients:
1 big ripe mango
1 cup red chillies
1/4 cup jaggery
1 tsp methi powder
1/2 tsp mustard seeds
a few raisins
oil for frying
salt as per taste

Method:
Grate the mango.Mix in red chillies, jaggery and salt. Grind to a fine paste. Heat oil in apan. Add the mustard, methi powder, turmeric powder and paste. Boil until thick and oil separates. Add raisins. Preserve in clean dry airtight jars when cool. Serve with rice or chappathis.

Vegetarian mango curry

Ingredients:
1 tab oil
1/2 tsp mustard
1 onion sliced
2 cloves garlic crushed
1 tomato, chopped
1/4 tsp turmeric
1 cup water
1/2 cup yoghurt ( optional )
6 medium semi-ripe mangoes, peeled and chopped
2 green chillies, chopped
salt to taste

Method:
Heat oil and splutter mustard seeds.
Add onion, chillies, garlic and fry gently until golden.
Add mangoes, tomatoes, turmeric and water. Simmer gently. Add salt and sugar to taste.
Stir in yoghurt ig a creamy consistency is required.
Serve hot with rice.

2005-09-23T03:45:00.001+05:30

4 Mango recipes

Mango dal
Ingredients:
1/2 cup toor dal
1 green mango cut into pieces
a pinch of turmeric
a pinch of asafoetida
1/2 tsp red chilli powder
1 sprig curry leaf
1/2 tsp mustard seeds
1/2 tsp cummin seeds
1 green chilli
1 tab oil
salt to taste

Method:
Pressure cook the dal with the mango, turmeric and asafoetida. Let it cool. Heat oil in kadai and splutter mustard and then add cummin seeds, chilli powder and curry leaves. Add dal and boil for 3 mins. Serve with rice.

Mango leaf and amla raitha

Ingredients:
tender mango leaves 1 cup
amla 6
grated coconut 2 tab
green chillies 2
ghee 1/2 tab
salt 1 tsp

Method:
Wash the mango leaves and remove from the stalk and remove the seeds from the amla. Heat ghee in a pan and fry the amla and the mango leaves and the green chillies. When cold, grind in a mixie with coconut and salt to a smooth paste.

Mango pachadi-1

Ingredients:
1/2 cup tuvar dal
1 small mango
2 tab jaggery
1/4 tsp urad dal
1/4 tsp mustard
1 red chilli
3/4 cup tamarind juice ( diluted )

Method:
Peel and chop the mango into small pieces. Cook in tamarind water.
Add jaggery and mix well. Brind to a boil. Splutter mustard in a little oil and add dal and stir till golden brown. Pour pachadi and stir. Serve with rice.

Mango pachadi-2

Ingredients:
raw mango 1 nos
jaggery lemon sized
mustard 1/4 tsp
urad dal 1/4 tsp
red chillies 4
tamarind the size of a marble
neem flowers few
ghee 1 tsp

Method:
Skin the mango and chop it into big pieces. Boil the mango in a pan in half a glass of tamarind sauce. When the mango is boiled, add jaggery. When it mixes thoroughly with the pulp, add a dash of salt and add mustard, urad dal, red chillies fried in oil.
Add neem flowers roasted in ghee after removing from the fire. If the mango is sour tamarind need not be used. A tab of curd can be used if necessary.

2005-09-23T03:45:00.000+05:30

Malaysian Fried Rice, Lime Pickle, Maappillai Sodhi, Makai Murmuri

LIME PICKLE

Ingredients:
green chilli 400 gms
mustard seeds 4 tab
turmeric pow 2 tab
Lime 12 nos
oil 400 ml
salt to taste

Method:
Grind mustard seeds to a coarse powder. Cut the lemon into 8 pieces. Slit the green chillies and cut them into 1/2 inch long pieces. Mix powder mustard seeds, turmeric and salt with green chilli and lime pieces. Transfer this to a sterilised glass bottle or earthenware jar. Pour the oil on top and shake well.

Maappillai sodhi

Ingredients:
carrot, beans, brinjal, drumstick and chow chow together 1/4 kg
coconut 1
onion 1
ginger 1 piece
garlic 8 flakes
turmeric 1/4 tsp
lemon juice 1 tsp
curry leaves a few sprigs

Grind to a paste;
chillies 4
pottu kadalai 1 tab

Seasoning:
mustard 1 tsp
fenugreek 1/2 tsp
curry leaves
oil 1 1/2 tab

Method:
Cut the veggies lengthwise. Take the milk out of the coconut by adding one and a half cup water for the first milk and 1 1/2 cup for the 2nd milk and keep both separately. Cut the ginger,onion and garlic lenghtwise. Add 1 tsp oil in a wok and saute the chillies and pottu kadalai and then grind to a paste and add this to the 1st milk. Heat one more tsp oil and then add the fenugreek and season. To this add the 2 nd milk and stir till it boils. Once it boils add the veggies, onion, ginger, garlic and turmeric and salt and then bring to a boil again. Once the veggies are done add the first milk mixture and stir till it boils again and once it boils bring down from the heat. Then season oil with mustard and curry leaves and add to the whole thing.

Makai murmuri

Ingredients:
200 gm tender baby corn
salt
1/4 tsp white pepper powder
a pinch of chilli powder
1/4 tsp garam masala powder
4 tsp cornflour
oil for deep frying
chaat masala powder to taste

Method:
Clean and wash the baby corn. Dry them well. Slit the baby corn into two lenghtwise. Mix salt, white pepper powder, chilli powder and garam masala and marinate the baby corn in this mixture for 30 mins. Roll the marinated corn in cornflour. Heat oil and fry till crisp and golden brown. Remove from oil and season with chaat masala and garnish with tomatoes, onions, greens and lime.

Malaysian fried rice

Method:
basmati rice 1 cup
coconut milk 2 cups
grated pineapple 1/4 cup
grated mango 1/4 cup
carrot grated 1/4 cup
cucumber grated 1/4 cup
onion 1
red chillies 6
salt
ghee 2 tsp
cardamom 2
cloves 2
cummin 1/2 tsp

Method:
Soak the basmati rice for 10 mins. Grind the onions with the red chillies into a coarse paste.Heat the ghee in a wok and add the cummin, cardamom, cloves and season and add the rice and saute till it dries well. Then take it in a separate dish and add the coconut milk and the onion-red chilli paste and add salt and keep in the cooker. When it is well done take in a wide mouthed dish and add the pineapple, mango, carrot and cucumber grated and mix well and serve. If required add roasted cashewnuts.

2005-09-23T03:44:00.001+05:30

Kaikari Malliperalan, Keerai Masiyal, Kollu Masiyal

KAI KARI MALLIPERALAN
Ingredients:

carrots, beans, potatoes, cauliflower 200gms
onion 2
green chillies 4
cinnamon and cardomom
cloves 2
coconut oil 50 ml
ginger 25 gms
coriander powder 100 gms
turmeric powder 20 gms
coriander leaves 1 bunch
coconut milk from 2 coconuts
salt to taste

Method:

Clean and cut the vegetables and keep aside. Heat oil and add the whole garam masala and add the sliced green chili, ginger, coriander powder, turmeric powder and enough water to it. Simmer well and add the potatoes followed by the carrots and then when it is half way done add the beans and cauliflower. when the veggies are done add the coconut milk and salt and bring to a boil and garnish with cilantro.

Keerai masiyal

Ingredients:
mulai keerai or siru keerai 1 bunch
jeera 1 tsp
salt as required
for the seasoning:
mustard seeds 1/2 tsp
urad dal 1 tsp
jeera 1/2 tsp
red chilli 2
a little coconut oil

Method:
Clean and cut the keerai. Cook the keerai with enough water and 1 tsp of jeera and salt. Mash well and season with mustard, urad dal and jeera and red chilli in coconut oil.

Horse gram masiyal ( kollu masiyal )

Ingredients:
kollu 1 cup
sambar onions 6 finely minced
tomato 1 finely minced
chilli 2 finely minced
garlic 6 flakes finely minced
coriander seeds 2 tsp
salt

seasoning:
oil 2tsp
mustard 1 tsp
urad dal 1 tsp
curry leaves a few sprigs

Method:
Dry roast the kollu on an empty kadai. Then add wwater and and the other ingredients and place in a pressure cooker and keep till 3 whistles and then slow the flame and keep for a furhter 10 mins and remove. Once the pressure settles add salt. Season oil and add with the kollu mixture and serve with cholam rice.

2005-09-23T03:44:00.000+05:30

3 varieties of Kaara Kuzhambu

Kaara kulambu-1

Ingedients:
1 tab gingelly oil
mustard 1 tsp
tuvar dal 1 tsp
fenugreek 1 tsp
curry leaves 2 sprigs
asafoetida powder to taste
garlic 7 pods ( whole )
sliced onions 1/2 cup
quartered tomatoes 1 cup
slices of brinjal or any vegetable 1/4 kg
sambhar powder 2 tsp
scraped coconut 3 tsp&1 tomato ground together
fenugreek powder ( roasted and powdered )
salt to taste
tamarind pulp the size of a lemon marinated in water

Method:
Heat oil in a kadai and season first the mustard and when it crackles add the tuvar dal, and then the fenugreek seeds and then the curry leaves and the asafoetida powder, and the 7 whole pods of garlic, and the sliced onions and fry. The onion need not turn golden brown and when it comes of a shiny color add the quartered tomatoes and fry further. Then add the sliced brinjals and fry for 3 mins.

Then add the sambhar powder and the tamarind juice and add enough water to immerse the brinjals and allow to cook and when almost done add the ground coconut and tomato mixture and add water according to required consistency. Then add salt and fenugreek powder and remove from the fire after 1 min.

Kaara kulambu-Thiruvannamalai style

Ingredients:
sambar onions 1 cup
garlic 1/2 cup
tomatoes 4
tamarind a marble size
chillies 2
chilli powder 2 tsp
coriander powder 2 tsp
turmeric 1/4 tsp
salt
curry leaves, coriander leaves a few
oil 2 tab

Method:
Dissolve tamarind in 1 cup water. Smash the onions, garlic and chillies, and curry leaves and coriander leaves in a pounder. To the tamarind mixture add chilli powder, coriander powder and turmeric and salt and the tomatoes and crush well. Heat oil in a wok and when hot season with mustard, fenugreek and cummin seeds and then add the pounded items on medium heat and saute well, and add the tamrind mixture and then increase flame and keep for 5 mins. When the oil floats on top remove from the fire and serve with cholam dosa.

Vathal kulambu
dry fry tuvar dal 2tsp along with red chilly and grind 1 onion, 1 tom, 1 flake of garlic, ¼ grated coconut, little fried fenugreek and grind all to a paste and add the tamarind juice and salt and bring to a boil till it is thick.

2005-09-23T03:43:00.001+05:30

Green Beans with potatoes

4 tablespoons canola oil
9 to 12 garlic cloves, chopped
1 1/2 pounds green beans cut into 2-inch lengths
2 medium potatoes, peeled, halved and cut into 1/4-inch thick slices
1 1/2 teaspoon turmeric
3 teaspoons ground coriander
1 1/2 teaspoons cayenne mixed with paprika, proportion to suit your taste for heat
1 1/2 teaspoons mango powder (optional)
1 1/2 teaspoons salt

Heat oil. SautÈ chopped garlic for about 30 seconds. Add beans and potatoes. SautÈ for 4 to 5 minutes.

Add remaining ingredients. Mix and cook at medium high heat for 12 to 15 minutes until done. Stir frequently (once every 2 to 3 minutes) and do not cover pot.

2005-09-23T03:43:00.000+05:30

Fettucine, Ghee rice, Ginger Pachadi, Gooseberry raitha

Fettucine
Ingredients:
flour 1 1/2 cups
salt 1/2 tab
an egg
oil 1 tab
water

Method:
Add the flour and the salt in a bowl. Make a well and add the egg and the oil. Mix with water and make a dough. Cover and keep aside. Divide the dough into four parts and roll out as thin as possible and sprinkle a little flour on top and roll. Cut into noodles with a knife. to boiling water add salt and add the noodles gradually. Drain when ready.

Sauce:
butter 1/4 cup
chopped onions 1/2 cups
mushrooms sliced 1/2 cup
garlic chopped 2 tab
grated paneer 1/2 cup
nutmeg 1/4 tsp
salt and pepper to taste
milk 1/2 cup
cream 1 cup

Method:
Lightly fry the vegetables in butter and add the garlic and fry a little longer and then add the paneer and nutmeg, salt and pepper. Add the noodles and toss. Add the cream until mixed thoroughly. Sprinkle the cheese and chilli flakes.

Ghee Rice

Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian

2 cup(s) Basmati rice
4 cups warm water
1" cinnamon stick broken
2 each of bay leaves and cloves
1 teaspoon(s) black peppercorns
6 medium sized onions finely sliced
4 tablespoons clarified butter (ghee) / butter
salt to taste

1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft.
2. Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.

TIPS:

* Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
* Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, any other long-grained rice is fine.
* Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the firm and grainy rice like above. However it tastes simply amazing either ways.

Serve hot with any of the Vegetable Dishes.

Ginger pachadi

Ingredients:
ginger 100 gm
jaggery 150 gm
red chillies 5
tamarind as required
salt as required

Method:
peel the ginger and julienn it.Saute the ginger in warm oil. Then add the ginger and red chilli and tamarind and salt and grind in the mixie. Then heat a wok and add the ground paste and the jaggery and kee mixing well till the jaggery melts and binds with the ginger.Once you bring it to a boil it is ready to be removed from the fire.
This is an ideal combination for coconut milk kulambu.

Gooseberry raitha

To one kg of big sized berries. Cut the berries into 4 like an orange. and add 2 handfuls of salt, one tsp turmeric powder and soak them in lemon juice. The lemon juice should just cover the berries. Mix well. After a few days the berries become soft.

Pickle can be made by taking these berries and then adding some roasted and powdered asafoetida, 1/2 tsp mustard, 1 tsp of roasted and powdered fenugreek, green chilli peppers and required veggies and pour boiling hot oil on this mixture.

The preserved berries can be grated and dried in the shade or the sun and powdered and kept for further use.

2005-09-23T03:42:00.001+05:30

Methi/Fenugreek Recipes

Methi gothsu

Ingredients:
fenugreek leaves 1 small bunch chopped fine
tomato 1 finely chopped
big onion 1 chopped
capsicum 1 chopped
ginger a small piece julienned
green chillies 5 chopped

To grind:
chana dal 2 tsp
dhania 2 tsp
red chilli 4
slightly roast the above and grind to a coarse paste

big brinjal 1
tamarind the size of lemon
turmeic powder 1/4 tsp
sambar powder 1 tsp
roasted and ground fenugreek powder 1 tsp
asafoetida powder 1/4 tsp

Seasoning:
mustard, urad dal and chana dal each 1 tsp
red chilli 1
oil 3 tsp
salt as required
curry leaves and coriander leaves a few

Method:
Soak the tamarind in warm water. Heat the brinjal over a flame and remove the skin or cook it in the cooker and remove the skin and mash it well. Heat 3 tsp oil in a wok and season with mustard, urad dal, chana dal and red chilli. Once they splutter add the fienly chopped stuff and then add the fenugreek powder and turmeric and sambar powder and asafoetida and fry well. Then add the tamarind juice and add 1/2 cup water. Once it boils well add the mashed brinjal and the coarsely ground paste and when it comes to a tight paste add the coriander and curry leaves.

If required add some 4 flakes garlic and 1 tsp garam masala when the chopped items are being fried.

If brinjal is not desired add cauliflower, beans, carrot finely chopped and add with green peas and fry along with other items.

Fenugreek curry

To make fenugreek curry, add a ground paste of onion, tom, 2 tab grated coconut and curry leaves to the mixture for a different smell and taste.

When making fenugreek gravy grind together 8 garlic, 1 tsp of pepper, some asafetida, curry leaves and sauté this and add to the gravy. You can even sauté some tender eggplant and add to the gravy.

Fenugreek gram flour cutlet

Ingredients:
gramflour 2 cups
hot water 2 cups
chopped fenugreek 1 1/2 cups
chopped onions 2
chopped ginger 1 inch
chopped green chillies 3
oil 4 tabs
salt as required
chilli powder 1 tsp
turmeric powder 1/4 tsp

Method:
Heat the oil in the pan and add the onion, the chillies and the ginger and fry till the onion is golden brown. Add the flour, salt and chilli and turmeric and fry on a low fire till the flour is well roasted. Lower the flame and add the hot water and stir till the batter is thick and lump free. Stir in the fenugreek and stir for a min more. Pour and level on a greased tray. When cold cut into squares and shallow fry these squares with ghee or oil till crisp and serve with tomato chutney or any chutney of your choice.

Fenugreek leaves sambar

Ingredients:
tuvar dal 3/4 cup
chopped fenugreek leaves 1 cup
chopped spring onions 1 cup
cooked cubed potatoes 1 cup
slit green chillies 4
dry red chillies 2
tamarind the size of a lemon
ghee 2 tab
jaggery powder 1 tab
rasam or sambhar powder 2 1/2 tsp
salt 2 tsp
mustard 1 tsp
split black gram dal 1 tsp
hing powder 1/2 tsp

Method:
Cook the dal with 1 1/2 cups of water in a pressure cooker. Till smooth and keep aside. Soak the tamarind in 1 1/2 cups of water, squeeze well and strain out the juice. Heat the ghee in a vessel, add the mustard, red chillies, black gram dal and hing powder. When the mustard splutters, add the onions, fenugreek, potato and green chillies. Fry for a couple of minutes till you get the aroma. Remove and keep aside on a plate. In the same vessel, pour the tamarind juice and boil it with salt and jaggery powder. When the raw smell of tamarind disappears, add the cooked dal, the fried items and sambar powder. Boil till the sambar is reasonably thick. Remove and serve with hot rice or chapatis.

Methi mutter curry

Ingredients:
Chopped onions 4
chopped tomatoes 3
chopped fenugreek leaves 1 cup
cream 1 cup
cooked peas 1 cup
beaten curds 1/4 cup
slit green chillies 2
ghee 2 tabs
oil 3 tabs
cashew nut 2 tabs
chilli powder 1 1/2 tsp
salt as required
ginger garlic paste 1 tsp
sugar 1 tsp
garam masala powder 1/4 tsp

Method:
Cook three onions and cashewnuts for 5 mins with 1/4 cup of water. When cool, grind with the tomatoes and ginger garlic paste into a fine paste. Add 1/4 tsp salt to the fenugreek and keep aside for 5 mins. Then squeeze out the juice. This removes the bitterness.
Fry in one one tab of ghee and a tab of oil the remaining onion, the green chillies and the fenugreek till the onion turns light gold in color. Keep aside. Heat the remaining oil and ghee in a casserole dish or a kadai. Add the ground masala, chilli powder and garam masala and fry well till the oil separates. Add the curd a little at a time and frying all the time, till it is well incorporated. Add the peas, sugar, salt and cup of water. Simmer till the gravy is thick. Add the fried fenugreek mixture and beaten cream. Simmer for a couple of mins and serve hot with rotis.

Fenugreek pakora

For a tasty methi pakora mix the following without adding water. 2 cups of gram flour, methi leaves as a whole 1 bunch, cummin seeds 3 tsp, salt, red chilli powder 2 tsp, garam masala 1 tsp, 2 finely chopped potatoes, 2 finely chopped onions and baking powder 1 tsp and mix well and mind you without water. Make small balls out of them and when oil is heated in a wok fry them in oil

Fenugreek paneer

Ingredients:
paneer cubes 1 cup
tomatoes 2
fenugreek leaves 1 bunch
dhania powder 1 tsp
turmeric powder 1/2 tsp
cummin 1/2 tsp
cardamom 2
cloves 2
garlic 10 flakes
green chillies 4
coriander leaves 1/2 cup
salt and oil as required
bread pieces fried in ghee.

Method:
Fry the panner in hot oil and keep them in hot water and take them and keep aside. Slice the tomatoes, fenugreek leaves. Grind together the cardamom and cloves and ginger and garlic and the green chillies.Heat a wok and then add cummin seeds and once when it has been fried, add the ground masala and add turmeric powder. After 2 mins add the chopped tomatoes and the fenugreek leaves and boil well and add the dhania powder. Once the keerai is well done add the paneer pieces and salt and remove from the fire.Sprinkle the coriander leaves on the mixture and also the bread pieces.

Fenugreek and potato dry curry

Ingredients:

Cooked potatoes 8 large
chopped fenugreek 1 1/2 cups
oil 2 tab
ghee 2 tab
slit green chillies 2
chilli powder 1 1/2 tsp
salt as required
turmeric powder 1/4 tsp

Method:
Peel and cube the potatoes. Heat the oil and ghee in a kadai and add the potatoes and salt and chillies and chilli powder and turmeric. Fry on a slow flame and till the potatoes turn in color and then add the fenugreek and fry for 5 more mins and then remove from the fire and serve with rice and ghee.

2005-09-23T03:42:00.000+05:30

All in one dal

Dal

INGREDIENTS
1/2 cup toor dal
1/2 cup moong dal
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 " piece of ginger
2-3 cloves garlic, chopped
1/2 cup carrots, chopped
salt to taste
1/4 tsp. turmeric powder
1 cup spinach, chopped
1/4 cup greenpeas
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida

METHOD
Boil both the dals with turmeric in a pressure cooker. Separately boil the greenpeas and carrots for a few minutes till they are cooked. In a non-stick pan, saute the mustard seeds, cumin seeds and asafoetida.
Add in the onions, garlic, ginger and green chillies. Fry well. Add tomatoes. Fry for a minute or two. Next, add in the dals, spinach, greenpeas and carrots. Add some water if the mixture is too thick.
Then add salt to taste. Cook for 4-5 minutes or till the spinach is soft and cooked. This dish can also be made without spinach, in which case, garnishing can be done with chopped corriander leaves.

2005-09-23T03:41:00.001+05:30

Drumstick Recipes

Drumstick bhartha

Ingredients:
Cooked drumstick pulp 1 1/2 cups
freshly grated coconut 2 tabs
chopped green chillies 2
vinegar 1 tab
minced onion 2 tab
salt to taste

Method:
In a mixing bowl put in the pulp, freshly grated coconut, chopped green chillies, vinegar, minced onion and salt to taste. Mix gently and serve slightly chilled.

Drumstick curry

Ingredients:
drumsticks big 3nos
onion 1
tomato 1
salt to taste
oil 1 1/2 tab

for the masala :
garam masala 1/2 tab
chilli powder1 1/2 tab
freshly grated coconut 1 cup
dry coriander seeds 1 tab
cumin seeds 1 tsp
turmeric powder 1/4 tsp
tamarind pulp 1 tab

Method:
String and cut up the drumsticks into medium sized pieces. Wash and keep them aside. Grind all the ingredients for the masala and make a fine paste. Heat up the oil in a cooker and fry the finely sliced onion to a golden brown. Then add the ground masala and fry for a while. Now mix in the chopped tomato and the drumsticks. Add about 1 1/2 cups of the masala water and salt to taste. Simmer on a slow fire till done and serve hot with rice.

Drumstick pakoras

Ingredients:
cooked drumstick pulp 2 cups
gramflour 4 tab
cornflour 1 tab
rice flour 2 tabs
minced onions 2 tabs
chopped green chillies 2
garam masala 1 tsp
chilli powder 1/2 tsp
salt to taste
oil for deep frying

Method:
Ina mixing bowl put in the cooke pulp, gramflour, cornflour, rice flour, minced onion, chopped green chillies, garam masala, asafoetida and slt. Mix all thoroughly. Heat oil in a kadai and drop tabs of this prepared batter and fry to a golden brown color. Drain and serve hot with chutney or tomato ketchup.

Drumstick vindaloo

Ingredients:
drumsticks 3
1 onion
1 tomato
oil 1 tab
a few curry leaves
salt to taste

For the masala
kasmiri chilli 4
cummin seeds 1/4 tsp
garlic flakes 3
a piece of ginger
a lump of tamarind
a pinch of turmeric powder

Method:
String and cut the drumsticks into fairly large pieces. Parboil them in salted water for a minute or two. Grind all the ingredients for the masala to a fine paste. Heat up the oil in a kadai and fry the thinly sliced onions to golden brown. Then add the masala and fry till a nice aroma appears. Now mix in the chopped tomatoes and the curry leaves and add just about a cup of water and salt to taste. Simmer on a slow fire till done. Serve with white rice.

Drumsticks with cashewnuts

Ingredients:
tender drumsticks 2
whole cashewnuts 12
tomato paste 1 tab
onion paste 1 tab
garam masala powder 1/2 tab
green chillies 2
butter 1 tab
salt to taste

Method:
String and cut the drumsticks into small pieces. Heat the butter in a kadai and fry the onion paste. then add the tomato paste and the chopped green chillies. Add about a cup of water and salt. Now mix in the drumstick pieces and the cashewnut. Simmer till done and sprinkle the garam masala powder on top and serve hot.

Drumsticks with potato

Igredients:
drumsticks 2
large potato 1
grated coconut 2 tab
mustard seeds 1/4 tsp
salt to taste
oil 1 tab
curry leaves 2 sprigs
chilli powder1 1/2 tab
cumin seeds 1 tsp
turmeric powder 1/4 tsp

Method
String and cut up the drumsticks into medium sized pieces. Peel and cut the potato into thick strips. Heat up the oil in a kadai and put in the mustard. As soon as they splutter add the curry leaves and turmeric, chilli, cummin seeds and powders. Keep frying for some time and now add the drumstick pieces and the potato strips. Add salt and about 1 1/2 cups of water. Simmer on a slow fire till done. Just before serving sprinkle the grated coconut and serve immediately.

2005-09-23T03:41:00.000+05:30

Coconut Milk kuzhambu and Payasam

Coconut milk kulambu

Ingredients:
siru paruppu 150 gm
coconuts 2
carrot 100 gm
beans 100 gm
drumsticks 2
cauliflower 1 large
peas 100 gm
big onions 3
small onions 20
tomatoes 100 gm
lemon 2
green chillies as required
pottu kadalai 50 gm
curry leaves and coriander leaves a few
mustard a few
oil as required
potatoes 1/4 kg

Method:
First boil the siru paruppu and keep aside. Then slice the carrots. Cut carrot in a round shape and beans, drumsticks in 3 cm pieces. Boil the potato well and cut it finely and keep. Remove the caulflowerettes and soak them in warm saline water. Soak the peas overnight and remove from their pods. As per the taste requirements grind the chillies and pottu kadalai separately. Then take the coconut grated and add 1 cup of warm water and run it in a mixie and keep the milk separately. the same applies for the 2nd and 3rd milk also, but keep each milk separately.Now finely slice the onions and green chillies and the small onions and garlic. To the 2nd milk add the green chilli-pottukadalai paste and add salt.in the 3rd milk the rest of the veggies and peas and the rest should be boiled and sauteed well.When the veggies are done add this to the mixture along with some tomatoes and siru paruppu mixture and bring to a boil. When it boils well bring down from the fire and add the 1st milk to it. Then heat the required amount of mustard and urad dal and red chillies and curry leaves and season and pour over the main mixture. You can add a small piece of mashed ginger.

Coconut milk payasam

Ingredients:
rice 1/4 cup preferably small or broken
green gram dal 2 tabs
milk 1/2 litre
coconut 1 no.
jaggery 1/2 cup
almonds 1 tab
raisins 1 tab
cardamom powder 1 tsp

Method:
Extract the 1 st milk from the coconut with 1/2 cup water and set aside. Extract 2 nd and 3rd milk from the coconut with 1 cup of water each. Mix rice and dal and dry roast till aroma arises. Add milk and simmer for 20 mins till rice is cooked soft. Dissolve jaggery in warm water and boil it in a pan till it gets thick. Add the rice and dall cooked in the milk to it. Now add the 2nd and 3rd milk and bring to a boil. Remove from flame and add the 1st milk along with the almonds and raisins roasted in ghee and almonds and cardamom powder.

The payasam can be made with rice only.A handful of bengal gram can be added. Instead of milk, only coconut milk can be used.

2005-09-23T03:40:00.000+05:30

Another 9 varieties of Chutney

Chutney-mango ( sambandi chutney as in Kerala )

Ingredients:
mango 1 not very sour; grated
coconut grated 1 cup
onion 1 sliced finely
green chillies 4
urad dal 2 tsp
salt as required
coriander a handful of leaves

Method:
Grind the grated mango, grated coconut, raw onion, green chillies, salt and coriander elaves in a blender. Heat oil and season with mustard seeds and urad dal and cummin seeds and add to the ground mixture.

Ginger mint podi

Ingrdients:
mint leaves 3 bunches dried ( only the leaves )
tamarind the size of a lemon
ginger 50 gm
coconut grated 1 cup
red chillies 10
asafoetida a pinch
salt as required

Method:
Dry teh mint leaves and keep aside. Meanwhile heat a little oil in a wok and add the dry chillies, tamraind and nicely pounded gigner and grated coconut and asafoetida separately ( each ). Then add the dried mint leaves and fry well without a drop of water. Then combine everything in a blender and grind well and add some oil and keep in airtight jars. this will not go rancid even after a month.

Multivitamin chutney

Ingredients:
coconut 1/2 kernel
ripe tomatoes 4 chopped
garlic 20
sambar onions 20
curry leaves a few sprigs
coriander 1 bunch
ginger a small piece
green chillies 4
red chillies 4
carrot 1 small piece
asafoetida a small piece
pottu kadalai 1/2 cup
salt and oil as required

Method:
Heat a little oil a wok and add the sambar onions, garlic annd fry well. Then add the green and red chillies and curry leaves and coriander leaves and gigner and carrot and fry well. Then keep aside.
Again heat some more oil and fry the asafoetida and chopped tomatoes and fry well. Then in a blender add the grated coconut, pottu kadali, salt and all the fried items and blend well.
Then again heat some oil and season with mustard and urad dal and fry a few mint leaves in the oil and add to the ground items for a delicious chutney.

Chutney-onion

Ingredients:
Roast 1 tsp fenugreek and one tsp mustard and 1/2 tsp coriander seeds and a little tamarind and 6 red chillies and 2 green chillies in a little oil till red and grind this along with 4 big onions ( green ). This should make a great onion chutney as opposed to the ordinary one which involves sauteeing of the onions.

Chutney-sesame

Ingredients:
white sesame 1 cup
coconut 1 1/2 tsp
red chillies 4
tamarind the size of a lemon
salt
mustard, urad dal and curry leaves for the seasoning

Method:
Dry roast the white sesame and then add this to the other items and grind well. Season the oil with the mustard and urad dal and curry leaves and add to this mixture.

Chutney-sesame

Ingredients:
white sesame 1 cup
coconut 1 1/2 tsp
red chillies 4
tamarind the size of a lemon
salt
mustard, urad dal and curry leaves for the seasoning

Method:
Dry roast the white sesame and then add this to the other items and grind well. Season the oil with the mustard and urad dal and curry leaves and add to this mixture.

Chutney-lemon rind

Ingredients:
lemon rind 2 cups
orange peel 1 cup
tamarind the size of 3 lemons
sugar 3 cups ( can also omit this )
salt 2 tab
chilli powder 2 tsp
rasam powder 4 tsp
onion and sesame powders 1 tsp
asafoetida a small piece
ginger 100 gm
citric acid 1 tsp
oil 4 tab
mustard, cummin and turmeric and curry leaves for the seasoning.

Method:
Save the lemon rinds in a bottle with 2 tsp salt, 2 tsp sugar, 4 tsp vinegar and a little turmeric till you have about 2 cups and make small pieces of them.

Soak the orange peel overnight and remove the white and cut into small pieces.

Place both the peels in a pressure cooker and boil till one whistle.( about 10 mins ).

Heat oil in a wok and add the mustard and rest of the seasoning and add the boiled peels and tamarind mixture and boil for a further 10 mins in a medium flame.

Store in airtight jars and this will not get spoilt even after 3 months.

Sweet tamarind and date chutney

Ingredients:

tamarind the size of a tennis ball
dates 200 gm
oil 2 tab
powdered jaggery 2 tab
dry red chilli 2
salt as required
dry ginger powder (sukku) 1 tsp
chilli powder 1 tsp
fenugreek seeds 1/4 tsp
mustard seeds 1/4 tsp
cummin seeds 1/4 tsp
fennel 1/4 tsp kalonji 1/4 tsp

Method:Soak the tamrind in 2 cups of water, squeeze and strain out the juice and add 1 cup of hot water to the chopped and deseeded dates and grind when cold. Heat oil in a pan and add dry red chillies, fenugreek, mustard, cummin, fennel and kalonji seeds to it. When it splutters add the tamarind juice, date puree, salt, chilli and ginger powder. Boil till thick, stirring all the time and use as required.

Chutney-tomato

Ingredients:
tomatoes 1/4 kg
red chillies 10
sambar onions 1/4 kg
salt as required
mustard, curry leaves for the seasoning

Method:
Grind together the tomatoes, salt and onions without frying them ( raw) into a fine paste. Then heat oil in a wok and season with mustard and curry leaves and add the ground onion tomato mixture and saute till it curls. This will not go bad even for a week.

2005-09-23T03:39:00.000+05:30

9 varieties of Chutney

Bottlegourd puliparuppu

Ingredients:
bottlegourd 1/4 kg
green chillies 5
tamarind a small ball
salt
urad dal 1 tab
chana dal 1 tab
coriander leaves a few sprigs
oil 1 tsp
mustard, urad dal for seasoning
grated coconut 1 cup

Method:
Chop the bottlegourd. Heat some oil in a wok and roast the urad dal and chana dal and then the green chillies and grated coconut and the coriander and then the bottlegourd and when it cools add some tamarind and grind in the blender. Season with the seasoning agents and add to the ground paste.
Cool and store in a fridge for upto 10 days.

Cabbage chutney

Ingredients:
cabbage 200 gm
carrot 2
onions 2
tomatoes 2
red chillies 6
coriander leaves 1/4 bunch
curry leaves 3 sprigs
chana dal 3 tab
urad dal 1 tab
mustard 1 tsp
tamarind the size of a lemon
oil 1 tab
salt as required

Method:
Heat oil and season with mustard, chana dal, urad dal and red chillies and when well seasoned add the chopped onions and saute and then add the grated veggies, coriander leaves, and curry leaves and sprinkle with water and saute till done. Then remove from the fire and when cool grind these in a mixie along with the tamarind.
Makes a great sandwich stuffing.

Chilli chutney:

Ingredients:
red chillies 20
garlic flakes 10
salt
pottu kadalai 1/2 cup
mustard 1 tsp
curry leaves
asafoetida powder 1/2 tsp
oil 3 tsp

Method:
Grind together red chillies, salt, garlic and the chana dal rawly into a paste.Heat oil add the mustard and, curry leaves and asafoetida powder and then add teh ground paste and fry well and serve with the paniyaaram.

Chilli chutney

Mix 2 tsp red chilli powder, salt, coarsely smashed garlic 4, ½ lemon juice. Heat 4 tsp sesame oil and season with mustard, asafetida and to this add the mixture. This should be a different variety of chutney.

Gherkins chutney

Ingredients:
gherkins 1/4 kg
green chillies 7
tamarind a small ball
garlic 6 flakes
mustard, urad dal each 1 tsp
curry leaves a few sprigs
oil 2 tab

Method:
Chop the gherkins finely and saute in oil. Add the garlic and continue to saute. Take the sauteed gherkins, garlic and the tamarind, green chillies and salt in a mixie and grind to a tight paste. Season with mustard, urada dal and curry leaves and to this add the gherkin mixture and saute to a tight paste. When cool store in a bottle and keep upto a week.

Ginger and tamarind chutney

Ingredients:
ginger 75 gms julienned
green chillies 10 chopped
tamarind a big lemon sized made into a thick pulp
sesame oil 1 tsp
jaggery 1 small piece powdered
curry leaves a few sprigs
mustard 1 tsp
salt as required

Method:
Heat oil in a wok and season with mustard then add the chopped ginger and chillies and fry well. Then add the tamarind mixture and salt and allow to boil. When it boils add the jaggery powder.When the mixture gets to a tight paste add the curry leaves and remove from fire and serve for idli and dosa.

Green chutney

Ingredients:
1 large bunch of coriander leaves
1 medium sized onion
14 green chillies
16 glakes garlic
2.5 cm ginger
2 1/2 tsp cummin seeds
juice of 2 lemons
salt

Method:
Grind all the ingredients together into a fine paste.

Green chutney

Ingredients:
chopped coriander leaves 2 cups
mint leaves 1/2 cup
roasted gram dal (pottu kadalai) 1/2 cup
salt as required
sugar 1/2 tsp
green chilliies 6
garlic flakes 6

Method:
Grind all the ingredients into a smooth paste along with 1/4 cup of water. Mix in the juice of one lemon and keep aside till required.

Making the papdi chaat:
Mix the green chutney, boiled potatoes and chana together. Mix salt into the curds. Pour a thin layer of curds on a large platter. Place a layer of potato and channa mixture over it. Plce the crushed papdis over the potato and channa layer and cover with the curdds. Spoon the tamarind and date chutney over the curds and sprinkle chilli and cummin powder on top. Serve garnished with coriander and sev. Serve immediately or the chaat will become soggy.

Chutney-groundnut

Ingredients:
Dry roasted groundnut without the husk 1 cup
red chillies 4
tamarind the size of a lemon
coconut 1-1/2 tsp
salt as required
mustard, urad dal and curry leaves for the seasoning

Method:
Grind the roasted groundnut and other items together in a mixie and then season the oil with the seasoning agents and add to the gound items.

2005-09-23T03:38:00.001+05:30

Chatpata aloo and Chambal

Chatpata aloo

Ingredients:
8 potatoes
oil for deep frying
for the filling:
scooped out portion of the potatoes
salt and pepper to taste
a pinch of chaat masala
3 green chillies, chopped fine
3 kokams, chopped fine

Method:
Peel the potatoes and soak them in cold water. Scoop the potatoes and parboil them till just done and about cooked. Drain out the water and keep them aside.
To prepare the stuffing:
Boil the scooped out portion of the potatoes till done and drain out the excess water. Mash the potatoes and add salt and pepper, green chillies and kokam. Mix well. Add chaat masala to taste. Divide the mixture into eight portions. Stuff with the scooped potatoes with the mashed potato.
For the frying:
Heat oil and fry the parboiled, stuffed potatoes till golden brown and sprinkle with chaat masala over them. Garnish with tomato slices and sprigs of mint leaves. Slit open and serve hot.

Chambal

This is the method for preparing chambal. The chambal is famous in Northern India for chapathis as a side dish. To grated coconut add capsicum and salt and coarsely grind in a mixer. Then add sliced onions and again coarsely grind. The recipe is ready which can be had with chapathis or pooris.

2005-09-23T03:38:00.000+05:30

Carrot and Cauliflower recipes

Carrot pickle

Ingredients:
carrots large 4
chilli powder 2 tab
turmeric powder 1 tsp
mustard powder 1 tab
asafoetida 1 tsp
curry leaves 3 sprigs
garlic 6 flakes
ginger a small piece
mustard oil 6 tab
salt to taste

Method:
Peel and cut the carrots into thin strips. Slice the ginger and garlic. Heat the oil in a kadai and put in the curry leaves. Then add the sliced ginger and garlic and fry for a while. Now mix in the carrot strips, chilli powder and mustard powder and the asafoetida. Add salt to taste. Do not add any water. After a min keep the kadai down. The pickle will be ready in 2 to 3 days

Carrot vegetable curry

Ingredients:
carrots medium sized 3
potato medium sized 1
tomatoes small 2
onion medium sized 1
green chillies 3
curry leaves 2 sprigs
coconut grated 1 tab
turmeric powder 1/4 tsp
oil 1 tab
salt to taste

Method:
Peel and cut the carrots and potato into small pieces. Chop the onion, tomato and the green chillies fine. Heat oil in a kadai and throw in a few mustard seeds. As soon as they splutter, add the finely chopped onion. Fry to a golden brown. Now mix in the chopped tomato, green chillies and the curry leaves. Stir awhile. Add salt to taste and about 1 cup water. Simmer till cooked and dry. Just before serving add the grated coconut and give the vegetable a gentle toss. Serve hot with rice or rotis.

MINCED CAULIFLOWER FLAN

For the filling:
· 500gm cauliflower
· 2 tab oil
· 3 tab green chilli ginger garlic paste
· 200gm onion
· salt
· 150 ml tom puree
· 200 pineapple cubed
· 150gm cashew sliced
· 2 tsp freshly ground garam masala powder
· 1 tsp chopped coriander leaves
· 25 gm cheese grated.

For the flan pastry:
· 400gm flour
· 100gm cold butter
· 2 tsp salt

Method:
mince the cauliflower in the mixer to a rough consistency and heat oil in the kadai and fry the green chilli ginger garlic paste lighly, add the chopped onions and add salt and tom puree and cook till oil floats on top. Stir in the minced cauliflower sprinkling a little water and cover and cook till the cauliflower is half done then stir fry on high heat till mixture is almost dry. Remove from heat. Add the pineapple, cashew and garam masala.

To prepare the flan pastry dough:
Rub butter into the flour with the finger tips add ice cold water and bind to smooth dough. keep aside a small ball of dough for the toppping.
Roll out the rest tof the dough to a 1/2 cm thick circle that is 22 cm in diameter. line the base and sides of a geased dish and bake blind in a preheated oven at 450* F for 10 - 15 mins. cool. press in the cauliflower filling. garnish with cashew slices, coriander leaves and grated cheese.
Roll out the remaining dough to a cm thick square. with a knife cut out thin strips of the pastry. place the strips over the flan in a criss cross design. join the ends with the top edge pastry base.
Bake the flan at 350*f for 10 - 15 min until golden brown and serve hot.

Cauliflower with red wine sauce

Ingredients:
cauliflowerettes 1
red wine 3/4 cup
garlic minced 1 1/2 tsps
tomato puree 1/2 cup
rich vegetable stock 3/4 cup
cinnamon ground 1/2 tsp
pepper ground 1 1/2 tsp
olive oil 2 tab

Method:
Combine the wine, the garlic and the tomato puree and pour over the cauliflower and marinate for 3 hours turning it occasionally. Preheat the oven at 350*F. Put the cauliflower in a baking dish and combine the stock, cinnamon, pepper, salt and oil and pour over the cauliflower. Bake uncovered for 30 mins or until tender. Take out pan juices in a sauce pan and boil till thickened. check out the seasoning and pour over the cauliflower and serve hot.

2005-09-23T03:37:00.000+05:30

Eggplant (Brinjal) recipes, eggplant Parmiagiana

Baingan Masala

Ingredients
12 small long brinjals (eggplant)
2-3 tdp amchur powder
3 tsp of dhanajira powder
1 tsp Gm powder
1-2 tsp of gram flour
salt to taste
4 tab oil

Method:
Cut 2 vertical slits on the brinjals and soak them in water. mix all the masala and 2 tsp of oil. stuff the masala in the brinjals and heat oil in a frypan and when hot place all the stuffed brinjals in the pan and cover with a lid and cook on low flame till brinjals become soft and serve hot.

Brinjal tomato chutney

Ingredients:
black brinjal 1
onion 1
ripe tomato 1
green coriander 1/4 bunch
garlic 2 flakes
green chillies 2 pieces
ginger a piece
salt 1 tsp
cummin seeds 1/2 tsp

Method:
Peel the ginger, brinjal and onion. Chop coarsely and chop the tomatoes. Wash the coriander and drain. Grind all the ingredients to a paste and do not add water.

Brinjal and tomato gothsu

Ingredients:
tomatoes 3
onions 4
brinjal 1/2 kg
green chillies 4 pieces
ginger 1/2 piece
mustard 1 tsp
asafoetida 1/4 tsp
salt
oil 3 tab

Method:
Wash and cut the brinjal into cubes. Chop the onions and tomatoes. Heat the oil in the pan and add mustard and asafoetida. When the mustard splutters add the chopped onion and green chilli and ginger. Add the turmeric after a while and add the brinjal pieces and chopped tomatoes and onions and salt and stir till the vegetable is cooked. Garnish with green coriander leaves. The dish is usually served with pongal.

Egg plant parmigiana

Ingredients:
egg plant 1 large
butter 2 tab
flour 4 tab
tomato sauce 2 cups
onion chopped 2 tab
garlic 1 clove
celery 1/4 cup
parmesan cheese 1 cup
mozzarella cheese 1 cup
salt and pepper
chilli powder 1/2 tsp
dry bread crumbs 1/2 cup
oil for frying 1/2 cup

Method:
Peel the egg plant and cut into 1/2 inch thick slices. Heat the oil in pan and shallow fry the slices and keep aside. Heat the butter and add the onion and pepper and celery and garlic and sauce till the veggies are tender and stir in the flour and the sauce and bring to a boil till the sauce thickens. In a baking dish, layer half the sauce and 1/2 cups parmesan and the mongarella cheese. Arrange the egg plant slices and cover with remaining sauce and sprinkle the bread crumbs and top with the remaining cheese. Bake in an oven for 10mins at 350*C till cheese melts and crust forms. Garnish with parsley and onions.

Katharikkai poriyal ( Tamilnadu style )

Ingredients:
tender purple brinjals 1/2 kg
chana daal ( kadalai maavu) 70 gm
red chilli powder 2 1/2 tsp
salt
asafoetida 1/2 tsp
small piece of tamarind
gingelly oil 250 gm
ghee 2 tsp

Method:
Slice the brinjal into thick pieces and wash and drain. Mix the besan and chilli powder and ghee and salt in a bowl and divide into 4 parts. Extract tamarind juice and add the asafoetida and mix the pulp with the slices of brinjal. Divide the marinated brinjal into 4 portions.
Heat oil in a deep frying pan and coat one part of the veggie slice with one part of the masala and deep fry till crisp and golden and repeat the procedure with the other portions and serve with rice and sambar.

Brinjal thuvayal

Ingredients:
brinjal 4 big
red chilli 8
urad dal 3 tsps
tamarind a lemon sized ball
a pinch of asafoetida
salt and oil as required
mustard for seasoning

Method:
Apply a little oil on the brinjals and roast over a small fire and peel. Fry red chillies, urad dal and asafoetida till it turns red. Grind tamarind, red chillies and salt together with very little water. Add the fried mix and grind. Add the brinjal and grind gently. If desired season with mustard seeds.

Brinjal bath

Ingredients:
rice 2 cups
brinjal 100 gm
oil 1/2 cup
cummin seeds 1/2 tsp
turmeric powder 1/4 tsp
coriander seeds 1/2 tsp
grated copra 1 tab
red chilli 3
gresh coconut grated 1/2 cup
cloves 2
cinnamon 2 pieces
mustard 1/2 tsp
bay leaf 1
curd 1/2 cup
curry leaves and coriander for the garnish
salt

Method:
Wash the rice and soak in salt water. Roast the coriander seeds, cummin seeds and red chillies and copra powder and keep aside. Cut the brinjals into 2 inch pieces and heat the oil in a frying pan and add the mustard seeds. When they splutter add the cinnamon, cloves, bay leaves and fry well. Add the rice and fry for a few mins. Add the brinjal and fry for a little longer and add 2 1/2 cups of water and powdered masala and salt and mix well. transfer to a deep container and pressure cook for five mins and garnish with the chopped coriander and serve hot.

Eggplant biryani

Ingredients
3/4 pound eggplant - cut in 1/2" cubes
2 cups brown rice
1 quart water
2 1/2 teaspoons turmeric
4 tablespoons butter
1 teaspoon poppy seeds
1 1/2 teaspoons mustard seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 pinch cayenne
black pepper
1 bell pepper - sliced
1 onion - sliced
2 cloves garlic - crushed

Preparation
Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes.
In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring.

Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes).

Mix vegetable mixture into rice.

2005-09-23T03:36:00.001+05:30

Bittergourd and Bottlegourd recipes

Bittergourd seed and methi powder

Ingredients:
dried white bittergourd seeds 1 cup
dried neem flowers 1/2 cup
fenugreek seeds 2 tab
salt 1 1/2 tsp
chilli powder 1 1/4 tsp
citric acid 1/4 tsp
turmeric powder 1/4 tsp

Method:
Dry the bittergourd seeds in the shade for a few days. The neem flowers can be dried at home or bought from the store. Roast the methi seeds in a tava till light gold and when cold, grind the methi seeds, the neem flowers and the karela seeds into a fine powder. Mix the sal, chilli, turmeric powder and citric acid and bottle and use in curries with rice or with yoghurt.

Bottlegourd puliparuppu

Ingredients:
bottlegourd 1/2 kg
green chillies 5
onion 1
tomatoes 1
tamarind a small ball
salt
turmeric powder 1 tsp
payatham dal 1 cup
mustard, urad dal, chana dal each 1 tsp
curry leaves a few sprigs
oil 2 tab

Method:
Boil teh payatham dal along with the turmeric. Chop the bottlegourd fine and add salt, turmeric powder and green chillies and boil. After it is boiled add the payatham dal and mash all together.
Heat oil in a wok and season with the mustard, urad dal and chana dal and then add the chopped onions and chopped tomatoes and then add the tamarind juice and bring to a boil. Once the raw smell of the tamarind goes off add the mashed bottlegourd-payatham dal mixture and mix well and then bring to a boil and add curry leaves.Serve with poori or chapathis.

Bottlegourd sesame kulambu

Ingredients:
bottlegourd 250 gm
sesame 100 gm
raw rice 1 tsp
tamarind 50 gm
small onions 10
chilli powder 2 tsp
coriander powder 1/4 tsp
salt
seasoning-vadakam and oil 1 tab
garnishing-curry leaves and coriander leaves

Method:
Soak black sesame overnight and wash it in the morning into white sesame. To one tsp soaked raw rice add the soaked sesame and grind to a fine paste. Then grind the onions also and add it to the ground sesame rice mixture. Season 1 tab oil with some vadakam and then add the sliced bottlegourd mixture and salt and turmeric powder and chilli powder and a little water and allow to boil. To the boiled veg mixture add the sesame paste and some tamarind juice and allow to boil well. Then garnish with coriander and curry leaves and bring down from the fire.

Bottlegourd thattai payaru kulambu

Ingredients:
thattai payaru 200 gms
bottle gourd 1 small
small onions 100 gms
green chillies 2
curry leaves a few
coconut grated one small cup
tamarind a size of a tomato
salt
coriander mixed sambar chilli powder 1 tsp
turmeric powder a pinch

Method:
Some like this kulambu with tamarind and others without it and hence we will look at how it can be done both ways.

1) Roast the thattai payaru a little bit and boil it ina heavy bttomed vessel. When it is half boiled add the finely chopped bottlegourd and salt and turmeric and one tsp chili powder and boil. Then add sliced onions and green chillies and asafoetida and curry leaves seasoned in oil and then grind the grated coconut and add and bring to a boil and when it boils bring down from the fire.This is the method without adding the tamarind.

2) When adding tamarind add it when the thattai payaru and the bottlegourd is boiling add the tamarind and then the seasoning and the ground coconut paste and bring to a boil and then bring down from the fire.

2005-09-23T03:36:00.000+05:30

Cabbage rolls and Beans/Cabbage poriyal

Beans/cabbage poriyal

Ingredients:
beans/cabbage-1/4 kg
turmeric powder a pinch
mustard seeds 1/2 tsp
split urad dal 1 tsp
red chilli 1
a few curry leaves
oil and salt as required

Method:
Wash and chop the veggies.
Steam the veggies with turmeric powder and salt till tender. In a kadai fry mustard, urad dal and red chillies and curry leaves and add the veggies and mix well.

CABBAGE ROLLS
Ingredients:
· 10 - 12 large cabbage leaves.
· 2 tab oil
· 4 spring onions chopped fine
· salt and pepper to taste
· ajinomoto
· 2 cups mixed vegetables
· 1/2 cup corn kernels boiled
· 2 cups tom puree
· 50gm paneer
· 2 flakes garlic chopped and a pinch of sugar.

Method:
Blanch the cabbage leaves in salt water for a minute and wipe dry.
to prepare the filling:
Heat 1 tab of oil and fry the spring onions and add 3 green chillies and fry for 2 mins add salt and pepper and ajinomoto. Add the parboiled veggied and corn kernels. Add 1/2 cup tom puree and paneer. fry for 5 mins. Remove from heat.
Flatten the stem of each leaf with a rolling pin. Place a little of the prepared filling in each leaf and secure the ends with a tooth pick arrange in a serving dish and pour sauce over it.
any sauce like tom chi sauce or red chilly sauce as per taste.

2005-09-23T03:35:00.000+05:30

Avial and Banana flower recipes

AVIAL

Ingredients

* Brinjals 2
* Raw banana 2
* Potato 2
* Carrot 2
* French beans 100 gms
* Pumpkin 2 big pieces
* Drumsticks 3
* Coconut half
* Sour curd 2 cups
* Green chillies 5
* Turmeric powder ½ tablespoon
* Cumin seeds 1/2 tablespoon
* Salt to taste

Method

* Clean the vegetables and cut them into 2 inch pieces and parboil them with turmeric powder and salt.
* Grate the coconut and grind it with green chillies and cumin seeds to get a smooth paste.
* Take the cooked vegetables and add the ground paste, salt and curd and simmer on low flame for some minutes.
* Then temper with coconut oil, mustard seeds and curry leaves.

Banana flower potato mash

Boil chopped banana flowers, potatoes and a little tuvar dal separately. Mash the potatoes and tuvar dal. Add the banana flowers and mix well. Heat oil and season with fennel, add onions and fry and add ginger garlic paste, red chilli powder and salt and fry well. Add the mixture to this and serve with chapatis.

Banana flower raitha

Add some grated coconut, green chillies and salt to boiled banana flowers and run coarsely in a blender. Then add some curd and add seasoned oil with asafetida, mustard and urad dal.

Banana shoot bath ( vaazhai thandu )

Ingredients:
banana shoots 3-4 small pieces
green sundakai 150 gm
big onions 250 gm
spring onions 1 bunch
basmati rice 1 1/2 kg
coriander 1 bunch
mint 2 handfuls
jeerakam 1 pinch
tutti fruti 2 tab
cardamom cinnamon and cloves as required and powdered

Method:
Grind the coriander leaves and the mint leaves along with 5 green chillies. Heat oil in a kadai and add the cardamom and cinnamon and cloves and then add the onions ( sliced finely ) and then mix well and then add the ground mint-coriander leaf mixture and saute till it gets dry consistency. Then switch off the flame and then add the cummin seeds.

For one cup of basmati rice add two cups of water and add the green sundakai and the finely chopped pieces of banana shoots and the finely chopped spring onions and keep for 3 whistles. Then remove the cooker lid after 20 mins and then add the contents of the above paragraph and keep on a low flame for 1/2 an hr with the lid closed. Then remove the lid and add teh tutti fruti.

2005-09-23T03:34:00.000+05:30

Aloo mutter, Aloo palak, Amti, Andhra nelli pachadi, (2) Ashgourd kootu

Aloo Mutter

Ingredients

Big Potatoes: 4 Nos
Peas : 1/4 cup
Tomato big : 1 No
Peas
Onion medium : 2 Nos
Curds : 1/2 cup
Ginger : 1' inch piece
Green chilies: 2 nos minced
Chili powder : Acc to Taste
Salt : Acc to Taste
Tumeric : 1/2 tsp
Garam masala : 1 tsp
Cumin Seeds : 1 tsp
Butter/ghee : 2 tsp
water : 1 cup
Fresh coriander for Garnishing.

Method

Peel & cube the Potatoes.
Grind Onion & ginger to paste.
Heat the Ghee & fry the paste to golden brown.
Add all spices, green chilloes,tomatoes & fry briefly.
Add curd & cook till ghee seperates.
Add peas, potatoes, fry for 5 minutes.
Add Water , mix cover & cook over a gentle fire.
Serve Garnished with fresh coriander leaves.

Aloo Palak

Ingredients
Potatoes 2
Onion, medium 1
Tomato, medium 2
Spinach (palak), medium size bunches 2
Ginger garlic paste 1
Cumin powder (jeera) 1/2tsp
Red chili powder 1/2tsp
Coriander powder (dhania) 1/4
Turmeric (haldi) 1/4
Oil 3tab
Salt to taste

Method

1. Pick, wash and cut palak. Cut the onions and tomatoes.

2. Peel potatoes, cut into cubes and fry them in hot oil till golden brown.
Keep aside

3. Heat oil in a pan. Add onions and sauté till pink. Add jeera, dhania, red chili powder, haldi and ginger garlic paste. Mix well.

4. Now add cut tomatoes and cook till oil leaves the side of the pan.

5. Add the palak leaves and salt and cook for 12 - 15 minutes on a low flame.

6. When done, add fried potatoes cubes and mix well.

7. Serve hot.

Amti

Here is a way of making Amti. The marathis use this for Pooran Poli as a side dish. Grind grated coconut 1 cup, chillies 5, one piece of ginger, garlic 10 flakes and coriander leaves and keep aside. Then take oil in a wok and season with mustard, cummin, turmeric powder, and mashed kadala dal, and then add the ground paste and required amount of salt, garam masala 3-4 tsp, one small piece of jaggery and leave on high heat for 10 minutes. After removing from heat add some curry leaves. This can be used for chapathis or poori or poli. Do not make this too thick or loose gravy. It should be in between.

Andhra nelli kai pachadi

Take about 7-8 big berries and deseed them and make them into 8 parts. Heat some oil in a wok and season with mustard and 4 red chillies and 2 green chillies and fenugreek 1/4 tsp roast together.To the goose berry add the coriander leaves and tamarind a small sized ball and salt and asafoetida and the add the other roasted items together and put in the mixie and without adding water grind to a paste.

Snakegourd kootu (Podalangai)

Ingredients:
snake gourd 1/2 kg
tuvar dal or payatham dal 2 cup
tumeric 1 tsp
rasam powder 1 tsp

To grind:
pepper 1/2 tsp
urad dal 1 tsp
dhania 1 tsp
red chillies 6
coconut 1 cup

Method:
Boil the tuvar dal well and keep aside. Boil the chopped ash gourd, salt, turmeric, rasam powder and take care that the ash gourd does not overcook. Once the ash gourd is half boiled add the tuvar dal, ground paste mixture and bring to a boil. Then season the oil with mustard, urad dal and chana dal and curry leaves and add to the ash gourd.
While seasoning you can also add some fried grated coconut for a delicious flavor.

Snakegourd kootu- ( podalangai )

Ingredients:
snakegourd 1/4 kg
tomato 1
coconut grated 1 cup
cummin 1 tsp
salt
turmeric 1 tsp
red chillies 4
mustard, urad dal each 1 tsp
chana dal 1 cup
curry leaves

Method:
Boil the chana dal and keep aside, it need not boil upto overdone. It can be just well done. Boil the chopped ash gourd along with salt and turmeric powder and tomato. Grind the grated coconut and red chillies and cummin together and add to the boiling mixture. Then when the ash gourd is just done add the dal and mix well. Season with the mustard and urad dal, and curry leaves and add to the ash gourd.
Never boil ash gourd in a closed vessel because the green color will change.