Preethi's online cookbook

Rava Laddu

2012-01-19T12:36:00.000-06:00

Ingredients

Rava/ Semolina 2 cups
Sugar 2 cups
Ghee 1/2 cup
Cashews broken, a handful
Cardamom powder 1/4 tsp

Roast rava in a dry pan till it changes color by a few shades
Grind it in a mixie into a fine powder
Next, grind sugar into a fine powder.
Mix rava, sugar and cardamom into a dry mixture
Heat ghee in a pan and when hot drop the cashew pieces, when the cashews turn golden brown, remove from heat and pour it on the mixture.
While still warm mix ghee evenly and in that heat roll out the mixture into balls/laddus.
Store in an air-tight container or refrigerate.
You can also a try a diabetic version of this recipe by substituting sugar with splenda.

Paneer Tikka- grilled

2012-01-08T08:34:00.005-06:00

Panneer Tikka (grilled)

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

Here is another wonderful recipe for Paneer Tikka. My mother cooked Paneer Tikka in the grill mode of the microwave oven and it turned out wonderful.

Ingredients

For the marinade

Thick yogurt 2 cups
Turmeric powder 1/4 tsp
Red chilli powder 3 tsp
Salt to taste
Ginger paste 1/2 tsp
Green chilli paste 1/4 tsp
Jeera powder 1 tsp
Chat masala 2-3 tsp
Garam masala 1/2 tsp
Coriander powder 3-4 tsp
Red color-a few pinches (optional, not used here)

We also need

Fresh paneer 1 slab
Mixed vegetables to be set in the skewers like colored bell peppers, tomatoes, onions etc
il or melted butter 3 tbsp

Mix all the above mentioned marinade ingredients into a smooth paste.
Cut paneer into cubes and cut the different colored vegetables into squares.
Marinate the paneer and vegetables together in the yogurt paste atleast for 2 hours
Arrange the paneer and vegetables in the skewers and drizzle more paste if desired
Also drizzle some oil or melted butter on all sides and place the skewers in the grill
Let it cook till there is a change in color, crispy on the outside and soft inside.
Fresh paneer tikka is ready to be served.

Coconut burfi

2012-01-03T20:22:00.005-06:00

Coconut Burfi (with condensed milk)

Ingredients

4 cups dry shredded coconut
1 can condensed milk 14 oz
2-3 drops of rose essence
A handful of pistachios and almonds
1/2 tsp cardamom powder
1 tsp ghee for greasing the plate

Roast the dry coconut in a dry pan for a few seconds
Next mix together coconut powder, rose essence, condensed milk and cardamom powder and continue to heat till it is a solid dry mass.This takes a few minutes.
Once the mixture is ready, pat the mixture by pressing with your hands on a greased plate
Grind the nuts to a coarse powder and layer it on the burfi mixture.
Freeze the mixture atleast for 1 hour.
Make diamond shaped burfis using cookie cutter
Burfi is ready to be served.

Dhokli

2011-11-18T16:27:00.003-06:00

Dal Dhokli

Recipe and Photo Courtesy: Bhuvana

My Sister went to SFO for a break. Her husband's cousin's wife Bhuvana cooked Dal Dhokli on a cold rainy day. My sister said it was a warm and comforting meal (similar to a soup). Here's the recipe.

Ingredients:

Green moong dal 1/2 cup

Yellow moong dal 1/2 cup (both dals in equal proportions)

Cloves 2-3
Saunf 1/2 tsp,
Finely chopped green chillies 5-6 (according to taste and variety)
Ginger garlic paste 1 tsp
Hing- 3 dashes
Cinnamon 1 inch stick

Onions - 1 cut into samll pieces

Tomato puree from 3 tomatoes

Corriander powder 1/2 tsp
Jeera powder 1/4 tsp,
Turmeric powder 1/4 tsp

Peanuts shelled and coarsely powdered-6-10
Chilli powder-1/4 tsp
Salt to taste
Wheat flour -2 cups

Grind green moong dal and little bit of yellow moong dal coarsely (into half).
Cook together in a pressure cooker.
Add some oil, to that add cloves, cinnamon, saunf, green chillies, ginger garlic paste and onion and fry.
Add some peanuts and roast well.
Add tomato puree and then add coriander powder, jeera powder,turmeric, chilli powder, salt to taste. Fry for sometime.
Take the cooked dal (mash it thoroughly). Add enough water to this. Add it to the mixture and let it boil.

To make the Dhokli:
Mix wheat flour, a little turmeric, chilli powder to taste and salt. Make chappatis and cut it into diamond pieces. When the dal boils, add this diamond shape dhokli to it . You can put this entire thing into cooker, cook it with two whistles.
Optionally you can also add tamarind or jaggery for an added flavor.
Serve with a nice North Indian meal.

Beans Masala Curry

2011-06-29T14:31:00.002-05:00

Beans Masala

Ingredients:

1 lb beans finely cut
3 tbsp shredded coconut
1 tbsp broken cashews
1 tsp Jeera (cumin)
4-5 dried red chillies
Salt to taste
1 tsp mustard seeds
1/2 tsp urad dal
2 tsp oil

Grind together cumin, cashews, coconut, red chillies to a fine paste and keep aside.
Pre-cook chopped beans in boiling water with salt till well cooked.
Add oil in a kadai, splutter mustard seeds and then add urad dal
When the urad turns golden brown, add the paste and saute well till oil separates or the paste just gets dry.
Add the cooked beans and mix uniformly
Simmer for 2 more minutes.
Beans is now ready to be served.

Inji Rasam / Ginger Rasam (Repost)

2011-05-14T14:12:00.001-05:00

Inji Rasam

Another recipe from Premama...

This is a wonderful rasam to have especially when you are sick...

Ingredients:

Red dried chillies 2-3
Curry leaves 1-2 sprigs
Urad dal 1/2 sp
Dhaniya 1 1/2 tsp
Channa dal 1 sp
1/2 sp peppercorns
1/2 sp jeera
1 inch ginger
Fry the above together and grind to a paste. Keep aside..

Other ingredients:
3 tbsp toor dal
Mustard seeds 1 sp,
Oil 2 tsp
Curry leaves 1 sprig/ coriander leaves
2 tomatoes roughly chopped
1 big gooseberry sized tamarind extract
Turmeric 1/4 sp, hing 4 dashes, salt to taste

Pressure cook toor dal.
In a deep vessel , add tomatoes, tamarind, hing, turmeric, salt, water (enough to just submerge the ingredients) let it boil till the raw smell goes and the tomato juices are extracted.
Add 1 cup water. Add the paste. Boil for 3-4 min.
Add more water and dilute to rasam consistency.
Add cooked dal. Boil for another 2 minutes.
Garnish with fried mustard seeds and curry leaves/coriander leaves.

Nombu Kuzhakattai

2011-04-25T15:10:00.005-05:00

Nombu Kozhakattai

Photo and Recipe courtesy: Padmini, Srinivasan (my parents)

This kind of kuzhakattai is generally prepared once a year for the nombu festival. The recipe is very simple and these kuzhakattais can be made very quickly.

Ingredients:

1 cup rice flour
1 cup powdered Jaggery (Gur)
2 1/2 cups water
1 tbsp ghee
1 tsp karamani (cowpea)
1/2 tsp broken cashews
1 tsp tiny coconut pieces
1/2 tsp raisins( optional)
1/2 tsp elachi powder (cardamon)

Soak cowpea and pressure cook till soft (just sprinkle water and cook)
Fry the cashews and raisins together in ghee and keep aside.

Dry roast rice flour in a kadai. Keep aside
Now in an empty kadai, add jaggery, water and let it come to a boil till the jaggery just dissolves.
Add cashews, raisins (along with the ghee), coconut pieces, cowpea, cardamom to this mixture next.
Add the roasted rice flour quickly stirring the mixture with your other hand to prevent the formation of tiny lumps
The mixture gets cooked very fast.
Turn off the heat and let it cool
Apply oil in your hands and roll out into elongated balls and steam it in a pressure cooker for about 12-15 min.
Kuzhakkatais are now ready. Serve with yummy butter!

Paruppu urundai kozhambu / Lentil Dumpling Sambar

2011-04-12T13:23:00.000-05:00

Paruppu Urundai Kozhambu

Parupu urundai Kozhambu tastes best with potato curry. I am re-posting this recipe coz I didn't share it with most of my blogger friends previously....

Ingredients:

For the lentil balls:
3/4 cup toor dal
3 red chillies
hing 2 dashes
1/8 sp turmeric, salt
oil 4 tbsp, mustard seeds 1 sp

For the Kozhambu:

Tamarind (1 lemon sized ball extract)
turmeric 1/4 sp, hing 4 dahes
Masala of Arachu vitta sambhar (refer arachu vitta sambhar recipe)

http://authentic-food-treasures.blogspot.com/2009/02/arachu-vitta-sambhar-with-fresh-podi.html
1 sp kozhambu/ Sambar podi
1/8 sp jaggery, salt to taste
mustard seeds 1 sp, coriander leaves.

1. Soak dal with red chillies for atleast 45 min.

2. Grind dal with turmeric, hing and salt. Make a smooth paste.

3. Add oil in a kadai. Splutter mustard seeds, add the paste. Continue to saute till most of the moisture is gone. It should be soft but not excessively moist. The consistency should be such that you should be able to roll it out in your hand, without sticking too much to your hands (it has to be just steamed).

4. Roll it out into balls. Keep aside.

In a kadai, add mustard seeds, curry leaves, extract tamarind, hing ,salt, turmeric, plain sambar podi, arachu vitta sambar podi. Let it boil till it thickens.

Pop in the balls and simmer for 2-3 min. Add 1/8 sp jaggery. Garnish with coriander leaves.

Note: If the parupu mixture is overcooked, the balls become hard, if it is undercooked, the balls may break.

Kozhukattai (sweet)

2011-04-04T14:07:00.004-05:00

Purana Kozhukattai

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Ingredients:

To make the outer covering:

1 cup processed rice flour (idiappam rice flour)
2-3 tsp oil
1/8 tsp salt
1 1/4 cup water

For the filling:

1 cup freshly shredded coconut
3/4 cup powdered jaggery (gur)
1/4 tsp elachi powder (cardamom)

Add water in a kadai and bring it to a boil.
Add salt, oil. Reduce the flame
Next add the rice flour while quickly mixing with the other hand
Once it comes together like a mass of ball, take it off the flame and keep aside.
While it is still warm, pinch out a small ball of dough.
Push in your thumb at the center and make a cup-like shape.
Place the filling (recipe follows) in the center and close the ends to either make a kozhukattai or modagam like shape.

For the filling:
Add the jaggery and sprinkle some water on it. Heat it till the jaggery dissolves. Do not boil.
Add shredded coconut and cardamom to the jaggery and mix well.
The mixture should neither be too watery nor too hard.
Use this mixture to fill the kozhukattais.

Steam these kozhukattais for about 12 min and serve steaming hot!

Elai vadam / Yelai Vadam/Ilai Vadam

2011-03-22T15:13:00.002-05:00

Steamer

Recipe Courtesy: Kamala (my grandma)
Photo Courtesy: Padmini, Srinivasan (my parents)

Back again after a long break :) :)

This is my Kamala paati's vadam recipe. I love them and prefer eating them when just steamed. It is very hard for me to wait till they dry up and then eat deep fried vadams!

1 cup raw rice
1 tsp khus khus / jeera
3-4 green chillies (optional)
salt to taste
hing 4 dashes (optional)

Soak raw rice for 4-5 hours. Drain and grind to a smooth paste. Add salt and allow to ferment for 2 days. Once it is fermented, mix with a little water and bring to a thin dropping consistency, something like a aapam batter. Pour and spread on the steam plate. Steam it in vadam plates for 2 minutes each. Once steamed, it will separate from the plate. Pull them out. Eat them fresh or just sun dry them for a day. They dry up fast. Dry again on the other side. Store the dried vadams in air tight containers. Deep fry when you want!

Thanks to my paati, she taught me to set up my own vadam steamer! Take a kadai add water for about 3-4 inches in the bottom. Keep a plate with holes ( you can even use the pressure cooker base plate which has tiny holes) on top of the water. This is your vadam plate. Use a cover plate to cover the kadai.

Karuvepalai thokku

2010-07-06T09:07:00.005-05:00

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

It has been sometime since I posted any recipe here...My mom sent this recipe and photo of Karuvepalai thokku today..

Ingredients
1 cup curry leaves
1/2 onion for consistency
1 lime sized ball of jaggery
1 lime sized ball of tamarind
1 inch ginger, red chillies to taste
Hing-3 dashes
Salt to taste
3 tbsp gingely oil

Add oil in a kadai
Roughly chop the onions and add them, add the curry leaves and red chillies
Roast till crisp. Grind together dry with ginger, hing and salt.
Soak tamarind and jaggery together in water. Extract the juice
Add this extract to the mixture and continue to grind to a thin paste.
Add some more oil in a kadai, add this paste and saute till oil separates.
Store in an airtight container once it cools.

Pal Poli

2010-01-14T12:03:00.003-06:00

Hey guys! Wish u a very Happy Pongal. Here we are after a huge break. Check out this Pal Poli recipe from Priya

Pal Poli

Recipe and Photo Courtesy: Priya (my friend)

This proportion makes 12 small polis.

Ingredients

All Purpose Flour -1 cup
Rava -1/4 cup
Ghee-1 tsp+ 1/4 tsp
Salt- a pinch
Water- to make firm dough

Evaporated milk (fat free)- 11/4 cup
Water-1/2 cup
Condensed milk (non fat)-1/2 cup
MTR badam feast- 21/2 tsp
Cardamom powder-1/4 tsp
Saffron strands- a few
Oil for frying (around 11/2 cups)

Cooking Directions

-Make firm dough with all purpose flour (maida), rava, ghee, salt and water. Knead well. Coat the surface with half a tsp of oil to prevent from getting dry. Cover with a damp wash cloth and set aside for half an hour.
-Soak saffron strands in a little milk.
-Meanwhile, in a thick bottomed vessel, add evaporated milk, water, condensed milk, cardamom powder and badam mix. Gradually bring to a boil on a low medium flame. When it is about to boil over, reduce the heat to low and continue to boil for 6-7 min stirring continually. Turn off the heat. Add the soaked saffron strands. Keep the milk mixture aside. (If you have a sweet tooth, add sugar to taste)
-Heat oil in a kadai until its smoking hot.
-Uncover the dough. Give it a final knead. Divide into 12 equal portions and make little roundels. (Smear a quarter tsp of ghee in your palms to help get smooth roundels)
-Dust the rolling surface with a little flour. Roll out each roundel into about a 3 inch diameter circle with a rolling pin. Carefully drop into the hot oil and fry until both sides are golden brown.
-Dab excess oil with a paper towel and drop polis into the milk mixture. Let them soak for about half an hour
-Garnish with nuts or dry fruits if desired.
-Serve warm or chilled. Yummy!

Gulab Jamun

2009-10-26T21:28:00.003-05:00

Gulab Jamun

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Yummy yummy!!! My favourite sweet! Amma makes the best jamuns. she made it for this diwali and here is the recipe

Ingredients:

250g Khoa
3 tbsp Maida (all purpse flour)- if needed
2 1/2 cups sugar
11/2 cups water
oil for dep frying

Cooking Directions:

Start kneadig fresh khoa in a singke drection using your palm.
Add maida if the khoa is very sticky. The amount of maida depends on how sticky the khoa is. After adding the maida,to the khoa, you should be able to roll it into small balls or finger like shape.
Adding too much maida might make the khoa very dry and hard. So be careful
Meanwhile heat sufficient oil for deep frying.
In another kadai, add sugar and water. Allow it boil till the solution is sticky. You do not have to boil it to a string consistency. Sticky sugar solution should be fine. Now keep it on low flame.
Fry the khoa balls in oil on low-medium heat till all the jamuns are brown and well cooked
Allow them to soak in the sugar solution and after 2min put off the heat in the sugar solution.
Wait for a few min il the jamuns are well soaked. It is now ready to be served hot!
Enjoy it with a scoop of vanilla ice-cream!!!

Chettinadu Kara Kozhambu

2009-10-14T21:51:00.003-05:00

Chettinadu Kara Kozhambu

Recipe and Photo Cpurtesy: Priya (my friend)

Ingredients:

Oil 4-5 Tbsp
Mustard seeds 1 tsp
Asafoetida 2-3 dashes
Tomato 2 medium sized
Onion 1/2 medium sized (or 10 pearl onions)
Garlic 5 pods
Fennel seeds 1/2 tsp
Shredded coconut 2 Tbsp (optional)
Cloves 2
Cinnamon 1 inch stick
Red Chilies 5 (or to taste)
Canned chick peas 1/4 cup (washed and drained) or any other kozhambu vegetable of choice
Tamarind (extract from one lemon sized)
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Kozhambu powder 1 tsp
Salt (to taste)

Method of preparation

-Add oil in a kadai
-When hot,add mustard seeds.When it begins to splutter,add chick peas and piched curry leaves.
-Add tamarind powder, red chilly powder, kozhambu powder, asafoetida and saute for 2 min.
-Add tamarind extract and let the mixture boil for 7-8 min.
-Meanwhile grind together tomato, onion, garlic, fennel seeds, cinnamon, cloves, shredded coconut (optional) and red chilies.
-Add it to the boiling kozhambu mixture.
-Add salt.Lower the heat and continue boiling till the mixture thickens and reduces to a third of the original.
-Serve this spicy kozhambu with rice and a dollop of ghee!

Badam Cake

2009-10-06T11:36:00.003-05:00

Badam Cake

Photo Courtesy: Padmini, Srinivasan (my parents)

Recipe Courtesy: Sriram (my uncle)

Ingredients:

1 cup skinned powdered Badam (almonds)
3/4 cup powdered sugar
1/2 cup water
1 tsp ghee
Saffron 2 strings

Add water in a kadai and get it going on a medium flame.
Add the sugar and starting. Reduce to low flame.
When a single string consistency is achieved, add the badam powder and mix well.
Continue stirring till it leaves the wall and thickens. Add a tsp of ghee and the saffron strings.
Pour on a greased plate and cut into squares.

Vegetable Cutlet

2009-09-26T21:49:00.004-05:00

Veggie Cutlet

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Mom is an expert in cutlets. Here is the recipe..

Ingredients:
1 cup finely chopped mixed veggies (carrots, beans, peas)
2 cups boiled and mashed poatoes (2-3 potatoes)
3/4 cup finely chopped onion
1/2 tsp chat masala
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tsp oil, oil for shallow frying
2 cups bread crumbs
4 tsp maida (all purpose flour) made to a thick paste with suffiecient water

Add oil in a kadai. Add the onions, salt and saute till transparent. Add the mixed veggies and continue to saute till soft. Sprinkle some water if required.
Add turmeric, chilli powder, chat masala and more salt if required
Add the mashed potatoes and continue to saute for a few minutes
From this mixture, roll out small balls and pat them to the shape of cutlets.
Dip each cutlet in this maida paste such that they get a uniform coating.
Now drop these cutlets in a plate filled with bread crumbs. Toss it over and make sure that it is well coated with a layer of bread crumbs
Heat some oil in a pan sufficient for shallow frying.
Fry these cutlets on both sides till they are well done and crisp.
Serve hot with ketchup

Vegetable Do Piaza

2009-09-17T10:56:00.002-05:00

Vegetable Do Pyaz

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Onions-2 medium sized (one seperated into induvidual layers and cut in squares and the other blended with little water)

Ginger-1 inch piece (crushed)

Oil-4 Tbsp

Jeera-1 tsp

Green chilly-2(thin sliced)

Red chilly powder -1tsp

Turmeric powder-1 tsp

Garlic Tomato paste-1 small tin ( 3 Tbsp)

Sesame seeds-21/2 Tbsp

Coconut-1 Tbsp

Potatoes (1 medium sized)-cut in wedges.

Paneer sliced-1/2 cup

Frozen Cauliflower florets-1/2 cup

Frozen Peas and small cubed carrot-1/2 cup

Frozen French cut beans-1/4 cup

Lemon Juice-2tsp

Cooking Directions
-Grind together dry roasted sesame seeds and coconut scrapings with a little water into a thick paste.Keep aside.

-Seperate the onion squares on a baking tray and bake on 250 degrees for 25 min.Broil for 3 min making sure they do not burn and keep aside.

-Microwave the cut potato wedges on high for 5 min and keep aside.-Microwave Peas,carrots,cauliflower and beans for 3 min and keep aside.-In a pan add 2 tsp of oil and saute the paneer pieces.Keep aside.

-In a kadai,add 4 Tbsp of oil.When hot,add jeera and green chilly.

-When the jeera begins to splutter,add the ground onion paste,crushed ginger,turmeric powder and red chilly powder.

-Cook till the raw smell of onion goes completely.Then add the ground sesame seed and coconut mixture.

-Add a little bit of water and lower the flame and cook till water reduces.Then add ablout 1/4 cup of water and cook again.This will ensure that the masala cooks well.

-Then add the Tomato garlic paste.Cook for 4 min on medium heat.Add salt.1 tsp Garam masala can be added at this stage if desired.

-Followed by this,add the microwaved vegetables with Paneer towards the end.Add water if needed.

-Saute until vegetables are cooked.

-Turn off the flame and add lemon juice.Mix well.

-Serve hot with naan or rotis.

-Garnish with broiled onions.

Burrito and award

2009-09-11T10:49:00.004-05:00

Recipe and Photo courtesy: Priya (my friend)

Ingredients

Tortillas (white/wheat)-8
Onion- 1/2 (fine chopped)
Tomato- 2 (fine chopped)
Jalapeño- 1 (fine chopped)
Green onions-1 small bunch (fine chopped)
Capsicum / Green pepper- 1/2 (fine chopped)
Cilantro- 5 to 6 sprigs
Vegetable oil- 1 Tbsp
Cumin powder- 1/2 tsp
Salt (to taste)
Low fat refried beans (vegetarian) - 1 tin
Taco Seasoning (vegetarian) - 1+3 Tbsp
Salsa- 8 Tbsp
Tex-Mex shredded cheese (Blend of Mozzarella, Cheddar and Monterey Jack) - 8 Tbsp
Mexican rice- 8 Tbsp
Butter - 4 tsp

Cooking Directions

-In a pan, add oil. When hot, add the vegetables (onions at first and green peppers towards the end), cumin powder and 1 Tbsp taco seasoning. Sauté for 3 min. Turn off heat and add salt and cilantro. Keep aside.
-In another pan, bring 11/2 cups of water to a roaring boil. Then add 3 Tbsp of taco seasoning and mix well. Add the beans and mash well. Boil the mixture and let it reduce. This may take 12-15 min. Keep aside.
-Cook Mexican rice and keep aside.
-Heat a skillet on medium heat. Add 1/4 tsp butter. Cook one side of the tortilla .Add 1/4 tsp butter on the other side and flip.
-With the cooked tortilla on top, layer towards the center of the tortilla-1 Tbsp of salsa, 11/2 Tbsp beans, 11/2 Tbsp vegetables, 1 Tbsp of Mexican rice and 1 Tbsp of Mexican cheese blend. (You may want to work quick at this point to avoid the other side from getting burnt.)
-Roll up the tortilla and place it in the oven on broil for 2-3 min (or less depending on when the cheese begins to melt)
-Serve hot with salsa, guacamole and sour cream.

I thank Sarah Naveen, Shanti, Padma and Priyaraj for the Honest Confession award. It was so thoughtful of guys guys to share it with us. The confessions are here

Wheat Halwa

2009-09-02T10:04:00.004-05:00

Godumai Halwa

Recipe and Photo Courtesy: Radhika (my Aunt)

Ingredients
1 1/2 cups wheat (atta)
1/2 cup maida
Colour for halwa
1 1/2 cup sugar
Elachi poder & roasted nuts
1 cup ghee

Make a dosa batter consistency of the atta & maida ,with the colour powder in water & keep aside for atleast 30 min.
Add sugar to 1/2 cup water & bring it to 2 thread consistency.
Add the paste of atta & maida to this & stir till the paste cooks without burning underneath.
This should be done for atleast 20 min add ghee in between little by little as the paste cooks.
Add the roasted nuts & elachi & leave it to cool, the halwa is ready to eat.

Gujarati Kadhi and other recipes for State specials

2009-08-28T20:38:00.007-05:00

Gujarati Kadhi

Recipe and Photo Courtesy: Priya (my friend)

You will need

Thick curds-3 cups
Besan/Gram Flour -3 tbsp
Water-6 cups
Turmeric powder-1/2 tsp
Salt (to taste)
Sugar-3tsp
Grated ginger-1/2 tsp
Green chillies(finely chopped)-2

Blend these together and keep aside

Other ingredients

Ghee-1tsp
oil -1 tsp
red chilies-2 broken in half
asafoetida-1 pinch
methi seeds-1/4 tsp
mustard seeds -3/4 tsp
Jeera seeds-3/4 tsp
Curry leaves-1 sprig
Coriander leaves -to garnish

Cooking Directions

-Pour the blended mixture in a thick bottomed pan. Add curry leaves.
-On a low heat,gradually bring it to a boil while stirring continually for 10-15 min.
-For the tempering,add ghee and oil in a pan.When hot,add methi seeds,mustard seeds, jeera,red chilies and asafoetida.
-When it crakles,pour it into the boiling kadi mixture and turn off the flame.
-Garnish with corainder leaves and cover it for a 5-10 min soo that the methi seeds soften.
-Serve hot with cooked basmati rice.

Here are some more recipes for Shanti's state special events

Gujarati Khadi representing Gujarat

Punjabi Khadi representing Punjab

Maharashtrian Poha representing Maharashtra

Mor Curry representing Kerala

Andhra Peanut chutney representing Andhra

I have already posted

Arisi Upma Kozhakattai representing Tamil Nadu and

Maddur Vade representing Karnataka

Arisi poori/ Arisi vadai/ Rice poori

2009-08-27T13:07:00.001-05:00

Arisi Vadai

Recipe and Photo Courtesy: Kamala (grandma) , Mythili (my aunt)

Another fantastic recipe given by my Kamala paati!It is simply superb and irresistible. I can eat this all day!

Ingredients:

1 cup boiled rice/ Puzhungal arsi
1 cup grated coconut
5-6 green chillies
salt to taste

Soak boiled rice for 3 hours. Drain the water completely.
Grind together soaked rice with coconut gratings salt and green chillies to a semi-fine paste.
Do not add water while grinding. you want it to be like a vada batter. Smear oil on a plastic sheet. Roll out a ball of the dough with wet hands. Pat it on the sheet as thin as you can.
Slip it into hot oil and deep fry. You will surprised to see it puff up just like a puri. Turn over and continue frying till it is golden brown.

Serve with pulimolagai/ molaga thokku or just eat it as it is...

Chocolate Burfi/ Fruit and nut chocolate

2009-08-24T22:21:00.003-05:00

Photo and recipe courtesy: Radhika (my aunt)

Ingredients

Milk powder(nestle,amul) 2 cups
cocoa powder 1/2 cup
Sugar 2 cups
nuts roasted
1/4 cup ghee

-Take milk powder & add cocoa powder,Seive the mixture to get a smooth mix of both blended well
-Take sugar & dissolve in 1/2 cup water & boil.The syrup should boil until u get 2 string consistency.
-You need to get this off the stove & add the milk powder, cocoa mix with the ghee & roasted nuts & keep stirring for 2-3 minutes.
-You will realise the paste soldiying . Immediately pour into a greased tray & cut nto pieces to make fruit & nut chocolate

Tag Alphabetically and awards again

2009-08-19T22:43:00.007-05:00

Thank you Anu and Padmaja Suresh for these awards

I've been tagged by Rads.

The Rules:
1. Link the person who tagged you.
2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:1. A – Available/Single? No!
2. B – Best friend? Husband
3. C – Cake or Pie? Cake
4. D – Drink of choice? Elaneer! (tender coconut)
5. E – Essential item you use every day? Laptop, Phone
6. F – Favorite color?Orange, white, Lavender
7. G – Gummy Bears Or Worms?I hate both.
8. H – Hometown? chennai
9. I – Indulgence? Deep fried foods
10. J – January or February?Makes no difference to me.
11. K – Kids & their names?Don't have kids
12. L – Life is incomplete without? People around you
13. M – Marriage date? 13th Sept 2007
14. N – Number of siblings?One, sister
15. O – Oranges or Apples?Orange (Kamala orange/loose jacket/cuties only
16. P – Phobias/Fears?roaches and insects
17. Q – Quote for today? Take it easy policy :)
18. R – Reason to smile? Nice words, praise
19. S – Season?In Chennai its winter, in Houston it is fall , Bangalore-Rainy
.20. T – Tag 3 People?Scroll down to the bottom of this post
21. U – Unknown fact about me? Im a student again!
22. V – Vegetable you don't like? Beet root, bottle gourd, bitter gourd, Banana stem, Raddish (if strong- and not properly cooked), Garlic (except in Italian cusine)
23. W – Worst habit? Eating in a hurry
24. X – X-rays you've had? I dont remember
25. Y – Your favorite food? Raw banana chips
26. Z – Zodiac sign? Cancer :)
I tag: Padma, Pavithra, Vrinda, Ramya

Baingan Bartha / Baingan Bhartha

2009-08-17T22:09:00.000-05:00

Baingan Bharta

Recipe and Photo Courtesy : Aarthi (my sister)

(reposted for Viki's event)

This is from my sister Aarthi...
I hated brinjal in pureed form. My husband loves Baingan bartha, but he did not get a chance to eat it becoz I did not like making it at home. My husband asked my mil to make it when she visited us. After tasting it, i sort of liked it and started taking an interest in making it by taking my mil's recipe and other recipes from other websites. I started making my own version of baingan bartha which suits me best. This is how i make it.

Ingredients:
2 big brinjals (american brinjals)
1 cup onions(2 medium sized onions) cut into small pieces.
1 can hunt's tomato sauce 8 oz can. (or maybe 3-4 tomatoes pureed)
2 tablespoon thick curd
1 teaspoon turmeric powder
1 tesspoon chilli powder
1 teaspoon corriander powder
1 teaspoon garam masala
1 teaspoon kasuri methi
salt to taste
Note: My mil adds cooked potato cubes. You could add them if u like the taste of potaoes in ur dish.

Bartha cooking directions:

Wash brinjals and smear some oil around it. Cook with skin on medium flame directly over stove. cook them by turning them around and making sure they are cooked on all sides till soft. Remove skin with hand and mash the brinjals. Take a pan, put oil and allow jeera to splutter. Add the cut onions and saute till transparent. Add tomato puree, salt and all the above spices. Add curd and allow to simmer for some more time till it becomes thick.
Put mashed brinjals and cook for some more time.
Garnish with corriander leaves and serve hot with rotis or rice.

This recipe goes to Viki's Side dish for chapathi event

Eggplant Parmigiana

2009-08-12T22:50:00.002-05:00

Eggplant Parmigiana

Recipe and Photo courtesy: Priya (my friend)

Ingredients
American Eggplant-1(large)
Bread crumbs-11/2 cups
Parmesan cheese-1/2 cup
Dried oregano-2 tsp
Dried Italian seasoning - 1tsp
Garlic salt-1 1/2 tsp
Garlic cloves-3(really fine chopped)
All purpose flour-1/2 cup
Egg replacer-equivalent to 3 eggs

salt (to taste)
Marinara sauce-1 bottle
water-3/4 cup
Olive oil-2 Tbsp
4 cheese Italian blend cheese-11/4 cup

Cooking Directions
-Peel the skin off the eggplant using a potato peeler or paring knife
-Cut them vertically into 1/4 inch slices.
-Place them flat on a tray /cookie sheet lined with paper towels. Salt them well on both sides. Place two more layers of paper towels on the top and keep a heavy object on top for 11/2 hrs. This will help absorb all the moisture from the eggplants.
-Get the egg replacer ready according to instructions on the box . Add all purpose flour and mix it with water into a dip consistency.Make sure there are no lumps. Keep aside.
-In a seperate bowl,dry mix the breadcrumbs,oregano,italian spices, parmesan cheese, garlic and garlic salt. This should be sufficient for about 6 slices.
-Take the eggplant slices and dab it for a last time on a paper towel. Dip it in the flour mixture.
-Then dip it in the bread crumb misture till it has a nice layer and well coated with the mixture all over. Keep the rest of the mixture aside for use later in the recipe.
-Heat oil in a flat pan. Shallow fry till the slices become crisp and light brown on both sides.(Alternatively,it can be baked on a greased sheet for 40min in a 400 degree oven,turning them over once in between)
-Add olive oil in a pot.When hot,add the marinara sauce along with water. Let it boil for 5 min.
-In an oven safe dish, make a bed of the sauce. Place three fried slices.Add a little more sauce, followed by seasoned bread crumbs,1/2 cup cheese blend. Then layer the other three slices on top, followed by sauce,seasoned bread crumbs and remaining cheese blend.Sprinkle some parmesan cheese
-Preheat oven at 350 degrees. Bake dish for 25 min or until cheese begins browning.
-Serve hot with seasoned Spaghetti.

Shahi paneer

2009-08-10T19:13:00.002-05:00

Shahi Paneer

Shahi paneer... One of the richest North Indian gravies I have known..

(reposted for Sanghi's event)

Ingredients:

3 tsp oil

1 onion
1 inch ginger, 3-4 green chillies
1 clove garlic (optional)
1 (8 oz) tomato sauce can or 3 tomatoes pureed (make sure that the tomatoes are almost twice that of onions when pureed)
1 tsp shahi paneer masala (you can substitute this with 1 tsp garam masala, 1/2 tsp coriander powder and 1/4 tsp cumin powder)
1 tbsp dried kasuri methi
Salt to taste
1 1/2 cups milk
1/2 cup chopped cashews.
1 tbsp sour curds
2 tsp sugar
Chopped coriander for seasoning
200 gm panner slab
oil for frying paneer

Soften paneer by soaking the slab in hot water. Cut into long pieces and shallow fry in hot oil till golden brown. Drain out excess oil.
Soak cashews in milk and keep aside.
Grind ginger, garlic (optional), green chillies, onions together to a fine paste. Add oil in a kadai, add the onion paste. Saute till dry or oil separates.
Add tomato sauce/ pureed tomatoes. Stir in chilli powder, salt, shahi paneer masala, kasoori methi and saute till dry or oil separates.
Grind the cashew-milk mixture in a mixie and transfer this to the gravy in the kadai. Mix till smooth gravy is achieved.
Add curds/ yogurt and sugar. Check for salt.
Add the paneer cubes and simmer for a few minutes. Dilute with 1/2 cup water if desired. Garnish with chopped coriander leaves. Serve with Naan/ Kulcha/ Chapathi/ Rotis.

This entry goes to Sanghi's FIL Milk event

Puliyodharai (Tamarind Rice)

2009-08-06T19:47:00.006-05:00

Puliyodharai

Recipe Courtesy: Janaki (my granny)

Photo Courtesy: Padmini, Srinivasan (My Parents)
reposted for Chaitra's event

This is a simple dish, provided you have the pulikachal + puliyodharai podi (Puliyodharai paste) ready at home. It is all about seasoning rice and adding the paste to it.. Lets have a look at it from the scratch... (thnx olly) This is the famous Iyengar Puliyodharai recipe.

Pulikaichal (the tamarind extract) :

Soak 1 hanful sized tamarind in water and extract the juice.. Pour lots of gingely oil (say about one ladleful). Add 3-4 tsp mustard seeds, 2-3 tsp channa dal, 5-6 red chillies, hing (3-4 dashes). Add the tamarind juice, salt. Allow it to boil. When most of the water has evaporated and it is almost thick, add 1/4 tsp methi powder. Continue to simmer till it is a thick paste. Keep refrigerated.

Puliyodharai podi (the powder):

1 cup dhaniya seeds
1/4 cup channa dal
1 sp toor dal
1 tsp til seeds (Ellu)
1 tsp methi
4 red chillies

Saute the above ingredients with 1 tsp oil and grind to a coarse powder. Keep in an air tight container. You can either mix equal proportions of podi and pulikachal to make the pulikachal paste or just store them separately for longer shelf life.

To make Puliyodharai:

1/2 cup rice
1 tsp mustard seeds, 1/2 tsp channa dal
1/2 tsp cashews
1 tsp peanuts/ groundnuts
1/4 tsp turmeric
salt
1 sprig curry leaves

Cook rice with enough salt and 1/4 tsp turmeric. Make sure that the rice is grainy. I prefer the use of raw rice with water in the ratio 1:2. Add oil in a kadai. Splutter mustard seeds, channa dal, curry leaves, peanuts, cashews. Add this seasoning to the cooked rice. Add 1 tbsp of pulikachal paste (podi + pulikachal). Mix evenly. check if the rice requires more paste and add accordingly to suit your taste.

Tip: Adding a pinch of jaggery powder while mixing enhances the puliyodharai taste (ofcourse it is optional).

Serve puliyodharai with Avial or cucumber pachadi/raita and vathal/vadam...

This recipe goes to Rice Feast hosted by Chaitra of Aathidhyam

3 Awards and Tag

2009-08-04T20:10:00.007-05:00

Sadhana and Muskan gave us this award. Thank u so much dearie!! We are honoured

Hari Chandana and Aysha have passed these awards and tag. Thank u so much. Makes us feel so good!

Here are things about myself and the answers to the Tag

Tag:
1. What is your current obsession?
Blogging, Shopping, Researching and reading articles related to spirituality
2. What are you wearing today?
Jeans and shirt
3. What’s for dinner?
Payathamparupu Masiyal (moong dal) , Tomato rasam, Beans masala curry, thayir sadham (curd rice)
4. What’s the last thing you bought?
Sandals
5. What are you listening to right now?
Thangam perena jolikum, nallavarai sodhanaigal sodhikkum! (serial title song)
6. What do you think about the person who tagged you? They are excellent cooks and post mouth watering recipes!
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Houston
8. What are your must-have pieces for summer?
In India, full hand driving gloves for two-wheeler and in the US- a sunscreen lotion. Im prone to sun burns very easily
9. If you could go anywhere in the world for the next hour, where would you go?
Sri Lanka
10. Which language do you want to learn?
Sanskrit (I have just learnt it in School.. I want to be an expert) and Malayalam (should be able to watch a movie)
11. What’s your favourite quote?
Elaam Maaye!
12. Who do you want to meet right now?
Parents
13. What is your favourite colour?
White, Lavender and anything pleasing to the eye
14. What is your favourite piece of clothing in your own closet?
Wedding Sarees
15. What is your dream job?
IPS officer, Astrophysicist, Interior designer, Researcher of ancient texts, Food Network chef...haha.. However, I know Im gonna stay in a environmental lab as a researcher and cook meals at home!
16. What’s your favourite magazine?
TINKLE once upon a time... nothing now
17. If you had $100 now, what would you spend it on?
Spend it in a gym or Yoga class.. trying to reduce weight :(
18. What do you consider a fashion faux pas?
Maybe wearing clothes you are not comfortable with..
19. Who are your style icons?
I, me, myself
20. Describe your personal style.?
Given an option, I can stay in a comfortable nighty all day..thtz my style
21. What are you going to do after this?
Eat dinner
22. What are your favourite movies?
Mozhi, Rythm
24. What are three cosmetic/makeup/perfume products that you can't live without?
Vicco turmeric cream/ Kajal (Kannu mai)/ Bath and body works body spray
23. What inspires you?
Good food, soothing music and a solid 9 hour sleep.. Sure to feel refreshed and inspired to do my work the best way :)
24. Give us three styling tips that always work for you:
Just be yourself and do things the way u like!
25. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Go buy some more clothes and donate the rest!
26. Coffee or tea?
One cup coffee in the morning and 1 cup tea in the evening
27. What do you do when you are feeling low or terribly depressed?
Cry out and trouble my husband
28. What is the meaning of your name?
Preethi means Love, Affection
29. Which other blogs you love visiting?
Every other blog I know
30. Favorite Dessert/Sweet?
Gulab Jamun made by Amma and some ice-cream to go with it..
31. Favorite Season ?
Winter in chennai, Rainy in Bangalore and Fall in Houston
I have not changed any question. The question of my own is:
32) If I come to your house now, what would u cook for me?

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other new set of people.
I would like to share this awards and tag with..

1.Lubna Karim of Yummy Food
2.Chaitra of Aathidyam
3. Nithya of 4th sense samayal
4.Lakshmi of Taste of Mysore
5.Preety of Preety's kitchen
6. Radhika of Rads Blog-a-Zine
7. Mythri of Mosey Mind
8. Ann of Happy and Healthy cooking
9. Priya of Priya's Easy and Tasty Recipes
10. Jyoti of Food Seasons

Maddur vada/ Maddur vade

2009-08-03T21:30:00.001-05:00

Maddur Vada

Photo Courtesy: Padmini, Srinivasan (my Parents)

I love all the Karnataka tiffin items. Maddur vada is generally not served in all restaurants. However, there are a couple of fast food joints which serve this awesome snack..

Ever since I went back to Chennai, I tried to a find a perfect maddur vade recipe. I searched several websites and finally came upon thisrecipe as given by Shri. Kamat. We slightly altered the measures and tried it. It was a huge hit and it is my signature appetizer whenever I invite people for dinner.

Mom made this last week and sent the picture...

Ingredients:

1 1/4 cup rice flour
1/4 cup maida
1/4 cup rava/ sooji
1 cup finely chopped onions
4 green chillies finely chopped
salt, hing - 4 dashes
1/3 cup skinless broken peanuts
1 tsp white til/ sesame seeds,
1/4 tsp jeera
Curry leaves -2 sprigs chooped
Coriander leaves chopped - 1/4 cup
1 inch ginger- grated
1/8 tsp cooking soda -optional
1 ladleful oil (for mixing, do not heat)
Oil for deep frying

Mix all of the above ingredients. Add some water if required. Bring it to a chappathi dough consistency.
Take a smal balls, flatten it out on oil smeared plastic sheet. It should be as thin as possible. Poke it with a fork at few spots to prevent puffing.
Deep fry till golden brown on both sides. Serve with tomato ketchup or chutney.

This recipe goes to State Specials event hosted by Shanti, representing Karnataka.

Pulav (with coconut milk)

2009-07-31T13:28:00.003-05:00

Thengapal Biriyani/ Coconut Milk Pulav

Recipe and Photo Courtesy: Padmini, Srinivasan (My Parents )

My sister makes the perect 'thengapal pulav'. the first time I tried it, I think it came out pretty well...I made raita and kadai paneer with it..

Photo Courtesy: Aarthi (my sister)

(reposted for Padmaja's evnt)

Ingredients:

2 cup basamati rice
1/2 cup coconut milk
2 1/2 cups water
1 tbsp sour curds
2 tsp ghee, 2 tsp oil
1 small onion cut long
2 cups assorted veggies cut long (carrot, beans, peas)
1 big elachi
1 inch cinnamon
3 cloves
1 tiny bit of anise star
1/2 tsp jeera
chopped coriander leaves for garnishing
salt to taste
1 green chilli, slit long

To Grind: 1 tsp dhaniya seeds, 1 green chilli, 1/2 inch ginger

If the rice is starchy soak for 1/2 hour prior to cooking.
Add ghee and oil in a kadai, splutter jeera. Grind dhaniya, ginger and green chilly to a fine paste. Add cinnamon, cloves, cardamom, anise star. Roast till the aroma unlocks. Add the ginger-dhaniya paste and roast. Add onions and roast till golden. Add the veggies, sufficient salt and roast till crisp. Boil water in a separate pan. Add the hot water, coconut milk and curds together. Add more salt if required. Stir once. Allow it to come to a boil.

Close and cook till done(the last step can also be done in a rice cooker ). Garnish with chopped coriander leaves.
The curd may separate in the hot water. Don't worry about it. It gives a lot of flavour to the dish.

This recipe goes to Lets go nuts event hosted by Padmaja Suresh of Sduc your Tastebuds

Hyderabadi Biriyani (baked)

2009-07-30T19:05:00.002-05:00

Hyderabadi Biriyani

Recipe and Photo Courtesy: Priya (my friend)

Another version of the Biriyani (made with curds) is the baked biriyani. My friend Priya gave me this fantastic recipe and yes, my husband loves it. The 'biriyani' flavour is more intense in this recipe. If u have a convection oven at home, u must try this!

Ingredients:
For gravy:

3 tomatoes (roma/bengaloru thakkali)
11/2 big onions (cut long)
1 handful chopped mint/pudhina leaves
4 cups sour curd/yogurt
3 Tbsp sp biriyani masala/garam masala/curry powder
1 sp dhaniya powder
1/2 tsp jeera powder
1 tsp chilli powder
salt (to taste)
1/2 tsp turmeric
11/2 tsp ginger garlic paste
3 green chillies (slit vertically)
4 tsp oil (or enough to fry the onions)
1 Tbsp Clarified butter
Juice of 1/2 of a lemon
11/2 to cup assorted veggies (carrot, beans, peas, cauliflower, potato)

For the rice:

2 cups basmati rice
3 cups water (less if the rice is starchy)
Oil 2tbsp
salt (to taste)
jeera 1 tsp
1 inch cinnamon
3 cloves
1 big elachi
(you could use more or less of these spices to suit your taste)
3-4 sp ghee
1 pinch orange/red food colour
1 pinch saffron soaked in 2 tbsp milk (optional)

-Soak/ marinate all the gravy ingredients (except onions and tomatoes) in curd/yogurt for 3 hours in the refrigirator. Add oil and clarified butter in a kadai.When hot, Fry the onions. Add tomatoes and salt (just enough for the gravy.We'll be adding salt for the rice seperately).Fry for 5 min.Then add the soaked items and continue to boil till completely dry stirring occassionally to make sure they dont stick to the pan. This might take a long time. Keep aside.

-Parallely in a kadai, add a little ghee, add jeera, spices and roast. Transfer to an electric rice cooker. Add water, salt and 1 Tbsp oil.Cook till done.

( Alternatively, you can cook the rice in a pressure cooker or directly in the kadai. Check the ratio of water and rice however. Make sure that the rice does not get soggy.)

Take about 1 cup of the cooked rice. Colour it and mix it with the rest of the rice.This will make a few grains orange and the rest of the grains remain white.This step is completely optional.

Take a oven safe dish. Make layers alternating between rice and gravy. Top it off with saffron milk(optional).Seal tight with aluminium foil. This helps infuse the aroma.Bake in oven 25 min on 250 degrees.

Enjoy with raita and pickle!

(If you are using a lesser quantity of rice,use a small oven safe dish so that you get good layers!)

Today Im excited and enthusiastic. This recipe goes to FIC Express your mood event hosted by Nithya Praveen

Upma Kozhakattai and an award

2009-07-28T22:20:00.002-05:00

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)
(recipe reposted with new picture)

This tiffin item reminds me of my friend Barathi.. For some reason, I always called him upma kozhakatai!
An intersting recipe.. Best way to make upma haters eat upma... I got this recipe from the scratch from my granny olly.

To make the upma kozhakattai odasal (base mix):

8 cups raw rice
1/2 cup toor dal
1 tbsp urad dal
2 tbsp jeera
Grind to a coarse powder like idly rava consistency ( finer than arisi upma odasal)

To make Upmakozhakattai:

1 tbsp toor dal
2 green chillies
1 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
2 red chillies
1 sprig curry leaves
salt, hing 4 dashes
2 cups water
1 cup odasal (refer above)

Soak toor dal and green chillies for 1/2 hr. Remove and grind to a smooth paste.
Add oil in a kadai, splutter mustard seeds. Add channa dal, urad dal, curry leaves and red chillies.
When the dals get brown, add water, add salt, hing, dal-chillil paste.
Allow it to come to a boil. Add the odasal, briskly stirring the mixture with the other hand. Close and cook till soft and done.
Roll out tiny balls and shape it like oval kozhakattais (like an egg). Place it on idly plates and steam for 12 minutes. Serve with onion-brinjal ghotsu and thengai/ coconut thogayal!

This recipe representing TN state goes to State Specials event hosted by Shanti

I thank Nithya, Padma, Hema and Ramya for the Kreative blog award. Thank you so much guys! Im really honoured!
The rules for this award are :
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

Here are 7 things about myself
1. I enjoy cooking and love to see ppl eat well. I enjoy eating too (obviously).
2. I love socializing and enjoy people oriented activities.
3. I am a restless person, cannot sit idle. I just need to do something or atleast sleep!
4. I cannot manage without 8 hours of sleep and frequent meals.
5. I try my best to please everybody, not that I am successful all the time :)
6. I always wish for and dream of the most ideal situation where everything is nice and rosy.. Everything should be happy, everyone should be nice... Like a typical Vikraman movie (If u watch Tamil movies directed by him, u should get the pic :) hahaha)
7. Like most cancerians, my interests keep varying almost every month.. I can never have a single all time hobby!

I want to pass this award to every other blogger I know, but according to the rules I can nominate only 7 other bloggers
They are
Karthikeyan of the Best Hangout
Sowmya of Visit my Kitchen
Deesha of Vegetable Platter
Shanti of Shanti Krishnakumar's cookbook
Mahimaa of Indian Vegetarian Kitchen
Avisha of Simply Sindhi Recipes
Ammu of Nature Kitchen
Please pass this to another new set of creative bloggers
Thank u Nithya, Padma, Hema, Ramya again!

Salsa and Tortilla Chips

2009-07-23T18:33:00.008-05:00

Salsa and Chips

The all time favourite Mexican starter :)

Tortilla Chips:
You will require
1 pkt store bought flour tortillas
Oil for deep frying
Salt and freshly cracked pepper for seasoning

Cut each tortilla into 6-8 parts and deep fry till golden and oil stops bubbling. Make sure that you fry it enough so that it stays really crisp. Sprinkle salt and cracked pepper to taste

Salsa (Tomato based)

You will need
5 juicy tomatoes
1/2 onion
1/2 red bell pepper
2 cloves garlic
2 scallions (spring onion)
2 jalapeno peppers
2 Serrano peppers
3 +2 tsp olive oil , fresh cilantro-a handful
salt, pepper, chilli powder to taste
Juice of 1/2 lime to taste

Take a pan and add some olive oil in it. Keep the flame in high
Roughly chop all the above veggies. Roast on high till they get slightly charred at the base.
Turn them around and allow the other side to get charred. Allow it to cool.
Roughly grind into a coarse mixture without adding water in a blender. Add some olive oil while grinding.
Add salt, pepper, chilli powder and lime juice to suit your taste
Enjoy with tortilla chips!

Radhika has awarded me with the International Bloggers' Community Award. Thanks a lot for the award. Really sweet of u!

You are supposed to

Link the person who tagged you
Copy the image above, the rules and the questionnaire in this post
Post this in one or all of your blogs
Answer the four questions following these Rules
Recruit at least seven (7) friends on your Blog Roll by sharing this with them
Come back to BLoGGiSTa iNFo CoRNeR (PLEASE DO NOT CHANGE THIS LINK) at http://bloggistame.blogspot.com/ and leave the URL of your Post in order for you/your Blog to be added to the Master List
Have Fun!
The questions with my answers:
The person who tagged you: Radhika His/her site's title and url: Rads blog-a-zine http://rads-blogazine.blogspot.com/

Date when you were tagged: 8th July, 2009
Persons you tagged: I tag all my fellow bloggers

Stuffed Brinjal Curry / Yenna Kathrikai Curry

2009-07-21T21:08:00.005-05:00

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

At one point of time, this was the vegetable I hated most. I would wonder how my sister and mom simply relished this veggie. Just looking at them enjoying this vegetable, I slowly developed a liking towards it. This post is dedicated to both of them and goes to Sanghi's FIL Brinjal event.

Ingredients:
1/2 kg small purple round brinjals (tiny Indian eggplants)
oil - 3-4 tbsp
salt to taste
mustard seeds -1 tsp
urad dal -1 tsp
masala for stuffing

To make the masala:
5 tsp dhaniya (coriander seeds)
3 tsp channa dal
2 tsp toor dal
1/4 tsp methi seeds
3 peppercorns
1/8 tsp jeera (cumin)
1 tsp urad dal
1 gooseberry sized tamarind
2 tsp oil
salt
hing-3 dashes
red chillies -4

Roast all the masala ingredients in oil till golden brown. Grind together to make a thick paste with little water.
Pick small dark purple brinjals and slit them across in quarters till the edge of the veggie. Don't cut them completely.
Take a spoonful of the stuffing and stuff each brinjal with generous masala
Transfer the stuffed brinjals to a microwave safe glass bowl.
Drizzle some oil on top and sprinkle little salt over it.
Microwave on high for 5-6 min till tender.
Once it is done, add some more oil in a kadai.
Splutter mustard and urad dal
When dals turns golden, transfer the precooked veggies to the hot oil
Close and roast till done
Serve with a lovely South Indian meal.

Bajji/ Bonda

2009-07-17T19:00:00.000-05:00

Recipe courtesy: Janaki (my granny)

Commonly known as pakora in the North, bajji is a universal apetizer in every desi restaurant. Tasty and quick, bajji/bonda is the fav of all! My sister loves bajji and it is her greatest weakness :)
My maternal relatives lived in a joint family (about 18 - 20 members under a single roof) for several years. I still remember the cooks making thousands of bajjis and these the hot bajjis were served with coconut chutney and curd rice :)
Why curd rice??? well, they say-it is for digestion! (because of oil and besan). I really don't know if it aids digestion, but I think eating a spoon of curd rice after every bite of bajji is heavenly!! However, whenever amma makes bajji, the side dishes include coconut chutney, tomato chilli sauce (ketchup) and curd rice.. Oh, it is a complete meal by itself!

I got this recipe from my granny olly.

Ingredients:

1/2 cup rice flour
1/2 cup besan flour
1 tsp maida flour (all purpose flour) -optional
1 pinch cooking soda (optional)
2 tsp chilli powder (vary according to taste)
salt to taste
4 dashes of hing
1/4 tsp turmeric powder
1 ladleful heated oil (about -6 tbsp)
Oil for fying
Sliced veegies of your choice (may include, onion, potato, raw banana, brinjal/eggplant, whole cauliflower flowerets, chayotes (chow- chow), carrots

Mix together rice flour, besan, salt, chilli powder, turmeric, cooking soda, maida flour and hing. Add the hot oil on top of the dry mixture and mix it with your hands (let the hot oil sink into the flour and cool a bit before you put yr hands)

It will now be a semi- dry mixture. Add enough water to bring it to a bajji batter consistency ( more watery than dosa batter).

For bajiis, dip the thinly sliced veggies in the batter and deep fry in hot oil. until golden brown. Check again for salt after frying. Add more if required for the next batch.
Serve with coconut chutney and tom-chi sauce. If you wish, keep a bowl of curd rice
(well salted) by the side and ensoy maadi !!

This recipe goes to Shanti's Lovely Winter Recipes event

Soy Makhani

2009-07-15T17:30:00.000-05:00

Soy Makhni

Recipe and Photo Courtesy: Priya (my friend)

This is a healthy yet tasty Soy recipe...

Ingredients

Nutrella Soy chunks-1 cup (cooked)
Evaporated milk-160 ml
Green chilies-6
Ginger Garlic paste-11/2 tsp
Cashews-6 (Unsalted)
Onion-(1 (cut in chunks) + 1/2 fine chpped)
Cloves-3
Cinammon-1 inch stick
Khas khas/Poppy seeds-1/2 tsp
Curd/Yoghurt -2 Tbsp
Kasoori methi-2 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1/2 tsp
Dhaniya/ Coriander powder-1tsp
Tomatoes-1 +1 diced
Paneer masala -3 Tsp
Garam masala- 1 tsp
Oil-2 Tbsp
Butter-1 Tbsp
Bay leaf-1 large
Shahi jeera-1 tsp
Honey-2 tsp
Coriander leaves-to Garnish

Cooking Directions:

-Cook soy chunks as per instructions on the package. Drain all excess water and keep aside.
-Blend together evaporated milk, green chilies, ginger garlic paste, poppy seeds, cashew nuts, one onion in chunks and curd. Keep aside.
-Puree one tomato and keep aside.
-Get a pan going on medium heat. Add oil and butter and let it heat up.
-When hot add Shahi jeera, cloves, cinnamon and Bay leaf.
-Once the jeera begins to splutter, add onions and sauté till translucent.
-Then add turmeric powder, dhaniya powder and red chilly powder and sauté for 3 min
-Add diced tomatoes and sauté till soft.
-Add garam masala and paneer masala and cook for 2 min.
-Then add the pureed tomatoes and let it boil.
-When it begins to boil, add the milk-cashew mixture and cook for 6-7 minutes. Add salt.
-Then add the cooked soy chunks, Kasoori methi and mix well.
-Let it boil for 5-6 minutes. Add honey.
-Add one more tablespoon of curd if required.
-Garnish with lots of fresh coriander.
-Serve with rotis or naan.

This recipe serves 4.

Mixed Dal Fry

2009-07-14T19:00:00.001-05:00

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

This is my mom's new recipe. It turned out really well and dad loved it

Ingredients:

1/4 cup moong dal

1/4 cup channa dal

1/4 whole moong (green) dal

1/4 cup (overnight soaked) rajma

1/4 cup (overnight soaked) channa

2 onions-chopped finely

4 tomatoes-chopped finely

Methi leaves-fried, a handful for garnish

Milk-1 cup

curds-1/2 cup

Big Elachi - 1

1 tsp jeera seeds

1 tbsp chilli powder

1 tsp dhaniya powder

2 tsp Garam masala

Salt to taste

Oil-4 tsp

Cooking Directions:

Pressure cook all the dals together.Let the pressure release naturally and mash well.Keep aside

Add oil in a kadai, splutter jeera and add big elachi.

Once the aroma unlocks, Add onions and saute till transparent.

Add tomatoes and saute till soft.

Add curds and continue to saute.

Add salt, dhaniya powder, chilli powder and garam masala, continue to saute.
Add the mashed cooked dal.

Finally top it of with milk and simmer till done.

Garnish with fried methi leaves

Serve with rotis.

Bread upma

2009-07-13T16:49:00.002-05:00

Bread Upma

Photo Courtesy: Priya (my friend)
(reposted for Srilekha's event)

Finally, a tasty upma! Infact it is so tasty that my sister and I had a big fight over sharing it :) It is the healthiest and tastiest tiffin loaded with vegetables. Even kids who hate eating their veggies are sure to love this..

Ingredients:

Oil - 5 tsp
Mustard seeds - 1/2 tsp
Jeera (cumin seeds) 1/2 tsp
Channa dal-1/2 tsp
Urad dal 1/2 tsp
Broken cashews 1 tsp
Chopped onions 3/4 cup
2 tomatoes
Assorted veggies chopped (beans, peas, potatoes, carrots) -1 1/2 cups
Bread slices 6-7 cut into pieces
Salt to taste
Chilli powder tsp
Turmeric 1/4 tsp
Chopped coriander for garnishing
1/4 tsp garam masala/curry powder - optional

Cooking Directions:

Heat oil in kadai, splutter mustard seeds, channa dal, urad dal, cashews, fry till golden brown. Add chopped onions. When glassy, add tomatoes and saute.
When the tomatoes get soft, add all the veggies. Add salt, chilli powder, turmeric and hing.
If you wish add a 1/4 tsp of garam masala. Saute well till cooked. Sprinkle some water and close and cook if necessary.
Now, add the fresh bread pieces. Mix well and cook for some more time till the bread blends with the upma.
Finally, garnish with coriander leaves. Check for salt again. Serve with ketchup or curd/yogurt.

[Alternatively, you can fry the bread pieces separately before adding them]

This recipe goes to Srilekha's breakfast series event

Dosai/ Idli useful tips

2009-07-10T16:27:00.001-05:00

Idly Plate

Photo Courtesy:Priya (my friend)
(contents re-posted for Dosa corner event)

1. When you grind the idly batter, the rice should be ground to a fine sooji rava consistency and not to a fine paste- gives a grainy texture hence prevents the idli from hardening. Urad dal batter should be really smooth and fluffy- it helps the idlis puff up.

2. Fermentation is an important factor. A perfectly fermented batter yields softer the idlis and tastier the dosas.

3. Use a well seasoned griddle for dosas to prevent sticking.

4. If you are going to eat dosas hot and fresh, make thin crisp dosas. Be liberal with oil.If you are going to take it in your lunch box, make soft white dosas. Do not allow it to be crisp. Use less oil. Remember, for soft dosas, it is best to use only raw rice. Add parboiled rice or idly rice spoils the texture.

5. Always remember, idly batter is thick, dosa batter is a little thin and oothapam batter is thinner. If you dilute your idly batter too much, you have hard idlis which are not fluffy. Even if you use a common batter, change the consistency accordingly by adding water and mixing it well.

6. To aid fermentation in cold countries, preheat your oven to 200F and put it off. Place the vessel containing the batter on a plate (to collect the overflown batter in case it pours out) and keep oven closed overnight.

7. You can add a ladleful of old dosa/idli batter to the fresh batter to aid quick fermentation- thnx Falvi

8. In countries/states where you don't get idli rice or boiled rice, here is a useful tip to convert your raw rice (any variety) into idli rice

Tranfer the required amount of raw rice to a container and steam it in a pressure cooker (without adding water to the rice vessel) for 5 minutes. You will see the raw rice convert to parboiled rice/idli rice. Then proceed with making the batter-thnx Subha

9. You can use idli rava instead of grinding rice. Just grind the urad batter and mix with idli rava! However, the idlis will be like the udupi style ones, not like the smooth chettinadu style idlis.

10. Well, if you think all this is too much of an effort and really time consuming, you should try Gitz idli mix.. it works!- thnx Priya

This post goes to Padma's Dosa corner event

Aloo Gobi

2009-07-09T13:17:00.006-05:00

Aloo Gobi

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Potatoes-2 average sized (Cut in slices)
Frozen cauliflower florets -equal in volume to the potatoes (cut in half vertically –thawed)
Canned Tomatoes- 4 Tbsp (diced) or 2 fresh tomatoes
Onion-11/2(cut in thin slices)
Green chilly -3(Slit vertically)
Crushed tomatoes-2 tbsp
Garlic-1 tsp (crushed)
Jeera/ Cumin powder-1/2 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1/2 tsp
Dhaniya/ Coriander powder -1tsp
Garam masala- 1 Tbsp
Oil- 5 Tbsp
Salt-(to taste)

Cooking Directions:

-In a wide nonstick pan, add oil.
-When hot, add garlic. After a couple of minutes, add green chilies and onions.
-Saute till onions are golden brown.
-Add a pinch of salt. Then add turmeric powder and red chilly powder, Sauté for 2 min.
-Add diced tomatoes and fry for 3-4 min. To this, add dhaniya powder, jeera powder and garam masala. Continue to cook for 4-5 min
-Now add potatoes and stir in such a way that the gravy coats it.
-Close it with a tight lid and let it cook well, stirring once in 3 min to avoid sticking to the base. This may take 10-12 min. (To quicken the process, you can microwave the sliced potatoes on HIGH for 3 min and then add it to the gravy)
-When the potatoes and 3/4th done, add crushed tomatoes and mix well.
-Then add thawed cauliflower. (If you are using fresh cauliflower, add it in the previous step along with potatoes).Check for salt.
-Cover and cook till potatoes are cooked well.
-Garnish with fresh coriander leaves.
-Serve with hot Naan bread.

Thavala Adai

2009-07-07T17:29:00.000-05:00

Recipe courtesy: Kamala (my grandma)
Photo courtesy: Padmini, Srinivasan (my parents)

This is a true delicacy!! It is a traditional recipe given to me by my Kamala paati. She makes the awesome thavala adais.
Mom made these adais few days back and sent me the picture!
(recipe reposted with picture)

Ingredients:
1 cup boiled rice (puzhungal arisi)
1/4 cup toor dal
1 half of a broken fresh coconut (grate it completely)
1 tsp jeera
1 tsp peppercorns
salt to taste
hing 3 dashes

Soak boiled rice (puzhungal arisi) for 2 hours and the toor dal for 1/2 hour.
Grind separately the soaked rice to a slightly coarse paste (like idly rava consistency).
Please do not add any water. The paste must be thick.
Grind the toor dal separately to a coarse paste (1 dal should be broken into 4 parts), again without water.
Mix the two pastes together evenly. Add grated coconut, jeera, pepper, hing, salt.
Mix evenly to a dough. Take out a ball of the dough and flatten it out in the shape of urad vadas (with the hole in the centre like a donut).
Use a heavy thick broad aluminium/ indalium kadai, add lots of oil (for about 2-3 inches on the surface).
Place these flattened out adais on the sizzling oil and roast evenly on either sides till golden brown and crunchy!!!
Served with molagapodi (chutney podi) and oil and some puli molagai (molaga thokku)

Since I don't have such beautiful traditional vessels or heavy kadais here, I just use the iron dosa griddle. Ofcourse, nothing like doing it the authentic way...It makes a huge difference!!

Plantain (Raw banana) chips / Vazhaikai Varuval

2009-07-06T20:08:00.005-05:00

Plantain Chips

My favourite snack!! The tastiest chips!! Any special occasion, mom makes vazhakai chips and gulab jamun for me.

Ingredients:

Long raw bananas
Salt to taste
Chilli powder- to taste

Peel off the skin of raw bananas. Cut off the edges
Heat sufficient oil for deep flying in a kadai.
Slice the plantains directly into hot oil using a mandalin slicer.
You can alternatively slice them in a plate and then transfer it into the hot oil.
Fry well till the oil reduces sizzling and the chips feel light and done.
Spread the fried chips on paper kitchen towels.
Sprinkle salt and chilli powder and mix well.
Enjoy!

Alternatively, you can also season it with salt, freshly cracked pepper and hing.

Tater Tots Curry (poriyal)

2009-07-04T12:03:00.007-05:00

Tater Tots curry

Recipe Courtesy: Ramya (my sis-in-law)

Good news for all potato lovers... (like me)
Have you tried the tater tots in the potato aisle of the freezer section in your grocery shop?? Tots are shredded potatoes held together with bread crumbs and seasoning in the shape of small cylindrical balls. They are packaged just like french fries and fit for deep frying. It is available in the US.

My sister-in-law, Ramya suggested that I make potato curry with them and know what, it turned out super tasty! Especially when you are in a hurry and don't have time to boil baby potatoes, peel and saute them, tots is an awesome, super crispy alternative!

Remember to check the ingredients on the package. They are available in different flavours. You can choose the one your family likes. It is mostly available in onion flavour.

Ingredients:
1/2 pkt tater tots (the flavour you prefer)
1 tsp mustard seeds
1/2 tsp urad dal
1 tsp red chilli powder
1/4 tsp turmeric
Salt to taste
(the potatoes are already seasoned, so add little salt to suit your taste), oil -3 tsp (or more)

Microwave the desired amount of potatoes for a minute.
Add oil in a kadai, splutter mustard seeds. Add urad dal and roast till golden.
Add the potatoes. add salt, turmeric, chilli powder.
Roast till crisp and golden on medium flame.
It is ok if a couple of them break while stirring/sauteing.
Enjoy with a lovely South Indian meal!!!

Mor Curry

2009-07-02T18:10:00.004-05:00

Mor Curry

Recipe and Photo Courtesy: Priya (my friend)

This is a lovely Kerala style dish from Priya...A lot similar to our mor kozhambu

Ingredients:

Curd – 4 cups
Water – about 2 cups
Besan /Gram Flour – 3 tsp
Ginger- 3 one inch pieces
Garlic -3 cloves (crushed rougly)
Dried Red chillies-2
Onion-1/2 an average sized (fine chopped)
Coriander/Dhaniya powder – 11/2 tsp
Pepper powder -1/2 tsp
Turmeric powder-3/4 tsp
Green chilies -3 (or to taste)
Red chilly powder-1/2 tsp
Mustard seeds -1 tsp
Cumin seeds/ Jeera-1/2 tsp
Methi/ Fenugreek seeds -1/4 tsp
Curry leaves -1 sprig
Coriander leaves- to garnish
Salt( to taste)
Coconut oil – 1 tbsp
Vegetable oil- 1 tbsp

Cooking Directions:

-Blend together curds, water, gram flour, ginger, green chilies, turmeric powder, red chilly powder, pepper, coriander powder and salt.
-In a pot, add 1 tbsp vegetable oil. Add garlic and onion. Fry until brown.
-Turn off the heat and add the blended curd-spice mixture and curry leaves while stirring continually.
-Turn on the heat and simmer the mixture till it begins to boil over. Make sure to stir continually to prevent the mixture from separating. Check for salt. Move away from heat.
-In a pan, add coconut oil. When hot add mustard, cumin seeds, methi seeds and dried red chilly. Once the mustard begins to splutter, add this to the mixture in the pot.
-Let it boil for a couple of minutes. Garnish with fresh coriander.
-Serve hot with white rice.

Dosai (various batter recipes)

2009-07-01T20:30:00.005-05:00

Dosai

Photo Courtesy: Aarthi (my sister)

Dosa batter

Photo Courtesy: Padmini, Srinivasan (My Parents)

I am reposting the dosa recipes for Padma's Dosa corner event

Making dosa is an art! My mom and sister make super crisp dosas. Different people use different proportions to make the dosa batter. I shall list the various proportions and the kind of final dosa you will get by using these proportions.

Regular Dosai/Dosa

Variety 1:
1 cup urad dal
3 1/2 cups raw rice
1 tsp methi seeds............................................thnx mom, olly

This batter is only good for dosas. You cannot make Idli in this batter. Also, you can make both soft and crisp dosas. The soft white dosas are exceptionally good when you use this proportion. Especially when you take dosas for lunch box, it is always better to take white soft dosas coz crispy dosas taste bad after they lose heat. Also raw rice dosas are easier to swallow when they lose heat!

Dosai (with raw rice only)

Photo Courtesy: Padmini, Srinivasan (my parents)

Variety 2:
1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma

This batter is good for making both dosas and idlis.

Variety 3:
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda

Good for both Idlis and Dosas. Idlis are very soft

Variety 4:
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha

OR

1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
This batter is excellent for Idlis, crisp doas and Masala dosas.

Variety 5:

For Karnataka style Dosas,

We use this batter for mysore masala dosa and set dosa, the original recipe is from Lakshmi's blog. Also try Prathibha's Paper dosa recipe.. Im gonna try it today!

Mysore Masala Dose

Photo Courtesy: Aarthi (my sister)

Set Dose

Also, depending on the quality of urad dal, if the urad does not increase much in volume, reduce the urad dal:rice ratio to 1:3 instead of 1:4

Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency).

Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.

Pour a ladleful of the batter in the centre of a preheated iron griddle. Swiftly spread it in circles to make dosa. Add some oil. When cooked on one side, flip and continue to cook till golden like shown in picture.

Watch how to make a dosa

Paneer Bhurji & Paneer Wrap

2009-06-30T18:13:00.004-05:00

Paneer Bhurji

Paneer Bhurji is scrambled paneer with onions, tomatoes and spices.

Ingredients:
300 gm paneer slab
1 onion- finely chopped
1 round juicy tomato -finely chopped
1/2 bell pepper (capsicum)-finely diced
1/2 tsp jeera (cumin seeds)
1/2 tsp garam masala
1/2 tsp dhaniya powder (coriander)
Salt to taste
Turmeric- 1/4 tsp
chilli powder-1 tsp
Frozen peas - 1/4 cup
oil-2 tsp
Chopped coriander (cilantro) for garnish

Defrost paneer. Scramble paneer using hands.
Add oil in a kadai. Splutter jeera.
Add onion and saute till transparent. Add the tomatoes and saute till soft.
Toss in capsicum, peas, salt, chilli powder, garam masala and dhaniya powder, turmeric and allow it to cook for a few minutes.
Add the scrambled paneer and simmer for 2 minutes.
Check for salt.
Garnish with coriander leaves.

Paneer Wrap

With paneer Bhurji,
You can roll it inside chappati/roti for paneer wraps
Stuff it inside pastry sheets to make paneer pastry puffs
Fill it in a samosa putty to make paneer samosas!

Vankaya Masala

2009-06-29T17:11:00.005-05:00

Vankaya Masala

Recipe and Photo Courtesy: Priya(my friend)
(reposted)

Ingredients for masala:
Coconut 4-5 tbsp
Dhaniya seeds/Coriander seeds 2 tbsp
Til/ Sesame seeds 2 tbsp
Jeera seeds/cumin seeds 1 tsp
Methi seeds/Fenugreek seeds ½ tsp
Groundnuts (without skin) 8-10
Khus khus/ Poppy seeds 3 tsp
Tamarind Paste ¾ tsp

Dry roast the above. Once it cools, form a paste with very very little water.
Add jaggery(crushed about 11/2 tsp).
Separate half of the masala and keep aside. This is the stuffing for the eggplants.
Take about 12 tender indian eggplants (baby brinjals) and slit the bottom (the side opposite to the stem) with a horizontal and vertical line.
Make sure not to cut it through. Scoop a teaspoon of the masala and stuff into the brinjal.
Repeat the procedure till all the eggplants are stuffed.
Microwave the eggplants for about 10 min or till soft.

For the gravy:
Oil 2 Tbsp
Onions 1 ½ (cut in squares)
Crushed tomatoes-about 2 tbsp (optional)
Turmeric powder 1/2 tsp
Chilly powder 1/2 tsp
Garam masala 2 tsp
Green chilies 2 slit in half
Ginger garlic paste 1 1/2 tsp
Stuffed baby eggplants 12
Masala made above

-Fry one onion in oil and caramelize .After it cools grind it in a blender.
-In a wide pan, add oil. Once hot, add green chilies, half an onion and Ginger garlic paste. Sauté for 5 min.
-Add the blended onions and crushed tomatoes. Also add turmeric powder, chilly powder, salt and garam masala. Fry for 4 min (or till the raw smell of onions reduce).
-With the remaining masala, form a paste and pour it into the mixture. Let the mixture cook for about 3 min
-Check the gravy for salt or any other flavor at this point
-Gently place the eggplants in the pan with the slit side down.
-Close the pan to cook to make sure the eggplant is cooked thoroughly. (Use a fork to test)
-Serve spicy, tangy, sweet Vankaya masala with rice or phulkas!

[In the picture shown, I used the same recipe. I didn’t have Indian eggplants. So replaced them with half an American eggplant (cut in cubes) and one bell pepper/capsicum (cut in squares). I used the entire masala in the gravy (so there was no stuffing involved!)Enjoy Vankaya masala - with a twist!]

This recipe goes to Priya's Bell Pepper Event

Keerai Kootu Variety

2009-06-26T22:51:00.005-05:00

Menthiya Keerai Kootu (Methi)

Photo Courtesy: Padmini, Srinivasan (my parents)

Palak Keerai Kootu (Spinach)

Photo courtesy: Priya (my friend)

Molakeerai Kootu

Recipe and Photo courtesy: Padmini, Srinivasan (my parents)

What can be more satisfying than a simple meal with greens, lentils and rice! Here is the recipe to make any kind of keerai (greens) kootu.

Ingredients:
1 bunch fresh greens / frozen (10-12 oz)
1/2 cup moong dal
Turmeric 1/4 tsp
Salt to taste
Jeera (cumin seeds) -1/2 tsp
Red dried chillies-3-4
Shredded coconut 3 tsp
Hing - 3 dashes

To garnish:
1 tsp mustard
1/2 tsp urad dal
1 tsp oil

Rinse well and chop the greens finely.
In a pan, bring water to a boil, add some salt and add the greens
Allow it to cook till the greens get tender and well cooked
Meanwhile, pressure cook moong dal with turmeric and hing
Grind jeera, coconut and red chillies to a fine paste in a mixie.
Add the cooked dal to the greens in the pan.
Add the jeera paste next. Check for salt.
Allow it to boil for 1 more minute.
Garnish with fried mustard seeds and urad dal

Tips:
Never pressure cook greens. Always cook in an open pan only- Thnx Mom...
Want a twist in the recipe? You can add 1/4 tsp freshly cracked pepper to the above recipe too-Thnx Priya...

Calorie Count- 80 cal/serving approx

Jalapeno Stromboli (Pizza Pocket)

2009-06-25T18:00:00.009-05:00

Strombolis are pizza pockets, usually stuffed with veggie/meat, pizza sauce and cheese.

Ingredients:

To make the pizza dough
1 3/4 cups all purpose flour (maida)
¼ cup semolina flour (rava)
1 cup wheat flour (aata)
1 pkt active dry yeast (21/4 tsp)
Salt –sprinkle to taste
Sugar 2 tbsp
Olive Oil ¼ cup

For the Stromboli:
1/3 portion of the pizza dough
3 tbsp Pizza Sauce (recipe follows)
2 tbsp pickled Jalapenos
A handful of grated cheese (pizza blend or Mozzarella)

Microwave 1/2 cup water for just 20- 30 seconds till warm. Mix yeast, sugar and warm water. Allow it to sit till it froths up.
Mix flour, salt and oil. Add the yeast water and continue to mix well thoroughly.
Make a firm dough. Sprinkle some more oil in your hands and smear it around the dough.
Close with a wet kitchen towel. Allow it to rest for about 6 hours.
Punch the dough as it increases in volume every 2 hours.
It is actually enough if you allow it to sit for 2 hours. However, the texture improves if the dough sits for long. It would be great if you allow it to sit in the fridge for a day!

Roll out the dough with a rolling pin. Use semolina flour for dusting.
Bring it to a rectangular shape.
Leaving 1 inch border, first add a layer of sauce in the centre
Next add the sliced pickled jalapenos
Top it off with a handful of cheese
With wet finger tips, fold the dough into a pizza pocket
Brush the surface with ample olive oil. If you use eggs at home, you can apply egg wash instead.
Place it on a pizza stone or a chappati/tortilla cast iron griddle.
Bake at 550-600F or the highest setting in your oven for about 7-10 minutes or till well cooked evenly.

To make the Pizza sauce:

Any store bought pizza sauce is good enough. Since I make Italian only once in 2 weeks, I prefer to buy the sauce. If you cook Italian food regularly, you could make your pizza sauce.
This is the recipe for the tomato pizza sauce.

Ingredients:
8-10 Tomatoes (or a can of tomato puree)
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp dried thyme
1 tsp salt
1 tbsp sugar
1/4 tsp freshly cracked pepper

Boil tomatoes in water till the skin cracks. Peel off the skin. Keep aside Add the peeled tomatoes and all the other ingredients to a pan and bring to boil. Add water to bring to desired sauce consistency.

Calorie count: 620 cal approx

Morkali / More kali

2009-06-24T16:38:00.011-05:00

Mor Kali

Photo Courtesy: Aarthi (my sister)

Photo courtesy: Janaki (my grandma), Padmini, Srinivasan (my parents)

Simple and tasty, traditional South Indian dish. There was a time when I hated the sight of dishes like morkkali, puli upma etc... Today, I sincerely think that there is nothing more tasty than these!!!
(partly reposted)

Ingredients:

Sour buttermilk 2 1/2 cups
Rice flour 1 cup
1 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
4 black dried salted chillies (mor molagai)
2 green chillies slit
1 sprig curry leaves
6 tbsp gingely oil
Salt to taste, hing -2 dashes

Make a thin batter with buttermilk and rice flour.
Add oil in a kadai. Add mustard, channa dal, urad dal, curry leaves, all the chillies. Once the salted chillies become black, add the batter and salt, hing.
Stir constantly and cook in medium flame. It will take a long time for the rice flour to cook. Don't hesitate to add more oil if required.
Go on till the oil separates and a koozhu/ kkali consistency is achieved (semi solid paste like). You can even transfer it to a tray and cut out morkali cakes like in the picture.
Serve with mango thokku.

Alternatively, you can cook morkali in the microwave using just 2 tsp oil.

This recipe goes to Srilekha's breakfast series event

Capsicum Tava Pulav

2009-06-23T16:53:00.004-05:00

Capsicum Tava Pulav

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Basmati Rice – 11/2 cups
Garam masala-1/2 tsp
Onion-11/2 (cut in slices)
Canned diced tomatoes- 5 Tbsp
Potato-1 small (diced)
Capsicum/Green pepper-1 average sized
(Other vegetables like peas, carrot, cauliflower, cabbage can also be added if desired)
Ghee-1 tsp
Oil -4 tbsp
Jeera-1 tsp
Cinnamon-1 inch stick
Bay leaf -1
Cloves-3
Whole black pepper-4
Anise Star-1
Ginger Garlic Paste-11/2 tsp
Green chilies-2(slit vertically)
Pav Bhaji masala-2 Tbsp
Turmeric powder-1/2 tsp
Chilly powder-1/2 tsp (or to taste)
Dhaniya/ Coriander powder-1 tsp
Salt (to taste)
Lemon juice-2 tsp
Coriander leaves-(to garnish)

Cooking Directions:

-Presoak basmati rice in water for half an hour to remove excess starch.
-Bring about 6 cups of water to boil in a huge pot. When it starts boiling, add the presoaked rice, salt, garam masala and 2 Tbsp oil.
-When its 75% done, strain it, fluff with a fork and keep aside.
-Microwave diced potatoes on HIGH for 3 min and keep aside.
-Get a wide pan going on medium heat. Add ghee and oil. Splutter jeera seeds.
-Add bay leaf, cinnamon, cloves, anise star and whole black pepper. Let them infuse their flavor.
-Then add green chilies, sliced onions, ginger garlic paste and sauté till onions are golden brown.
-Add turmeric powder, red chilly powder and dhaniya powder followed by diced tomatoes. Fry for 4 minutes and add potatoes.
-Then add Pav Bhaji masala and salt and cook for 3 min.
-At the end add chopped capsicum and sauté for 2-3 min so that it maintains its crunch.
-Toss together rice and the mixture well. Garnish with fresh coriander leaves.
-Empty the rice into an oven safe dish. Cover it tightly using a foil.
-Bake on 250 degrees for 20-25 min.
-Top it off with 2 tsp lemon juice. Serve hot with Raitha

Race Kozhambu (Anjara Petti Kozhambu)

2009-06-22T16:09:00.004-05:00

Here is the recipe of another rare kozhambu. It is called as Anjara petti kozhambu, meaning- Spice box Sambhar. It is also popularly known as Race kozhambu... In this dish, all the ingredients in the spice box are used to make the masala. The masala paste is allowed to boil in tamarind extract.

Ingredients:

To make the masala paste:
1/2 tsp toor dal
1/2 tsp channa dal
1 tsp urad dal
1/2 tsp moong dal
1 tbsp dhaniya (coriander seeds)
1/8 tsp jeera seeds (cumin)
1/8 tsp peppercorns
1/4 tsp methi seeds (fenugreek)
3-4 red chillies
A dash of Hing (asafoedita)
2 tsp oil
Fry the above ingredients in oil till golden brown and grind to a smooth paste.

To make the kozhambu:
1 lemon sized ball of tamarind
1/4 tsp turmeric
Salt to taste
1 tsp mustard seeds
Hing -3 dashes
2 tsp oil
1 sprig curry leaves
1 cup veggie cut long (usually ladies finger (okra), brinjal (eggplant), drumsticks or red pumpkin is used)
1/8 tsp jaggery

The masala paste mentioned above.

Add oil in a kadai, splutter mustard seeds.
Add curry leaves and the veggies. Roast till the veggie with a dash of salt till it gets soft and tender.
Add the tamarind extract and allow to boil
Add turmeric, hing, salt and the paste.
Allow it to boil till the kozhambu thickens.
Add a pinch of jaggery at the end to balance the sourness of tamarind.
Serve with rice and a veggie...

Onion Tomato Chutney

2009-06-19T17:20:00.008-05:00

Photo Courtesy: Padmini, Srinivasan (my parents)
Recipe Courtesy: Aarthi (my sister)

Ingredients:
1 onion
2 ripe tomato
3 red chillies
5 tbsp coconut gratings
2 tsp fried gram (pottu kadalai)
1/2 inch ginger
2 cloves garlic-optional
salt to taste
Oil 2 tsp

To garnish:
Oil- 1 tsp
Mustard seeds- 1 tsp
Urad dal - 1/2 tsp
Curry leaves- 1 sprig

Add oil in a kadai.
Roughly chop tomatoes and onion.
Roast tomatoes and onion for a few minutes. Allow it to cool
Grind to a paste with the other ingredients mentioned for chutney with sufficient salt.

Add oil in another pan, add the garnish ingredients. Once the mustard splutters and urad dal turns golden brown, transfer to the chutney
Tastes great with idlis, dosas, paniyaram!

Methi Malai Matar

2009-06-18T18:07:00.005-05:00

Methi Malai Matar

Recipe and Photo Courtesy: Aarthi (my sister)

My sister made my paati's famous Methi Malai Matar and sent me this pic. It is a wonderful North Indian curry and tastes great with chappatis.

Ingredients

1 onion
1 and 1/4 cup peas
1 big tomato
4-5 cashews
1 inch ginger
4 green chillies
3-4 tbsp thick curds/ yogurt
1 sp khus khus
1/2 tsp jeera , 1/2 cup milk
1 bunch methi leaves ( big leaf variety)
oil 3 tsp

To make the masala powder:
2 elachi (cardamom)
cloves 2
1 inch cinnamon
1/8 tsp jeera
4 pepper corns

Chop cleansed methi leaves and saute in 1 tsp hot oil in a kadai for a few min.
Once the leaves become soft, keep them aside.
Precook peas separately.
In a dry kadai, saute cinnamon, elachi, cloves, jeera and pepper. Dry grind together to a fine masala powder. Keep aside.
In a kadai, add oil , add the jeera seeds. When they crack add about 1/2 of a chopped onion and saute well.
Meanwhile make a thick paste with a big piece (1/4 of an onion), cashews, khus khus, ginger, green chillies and curd.
Add the paste to the sauted onions. Fry till the excess liquid is evaporated.
Add the puree of 1 tomato and saute. Add enough salt and saute till almost dry.
Now add the cooked peas and methi. Mix evenly.
Add the masala powder and milk and simmer for a few minutes...
Serve with hot rotis/ chapatis.

Veggie Quesedilla

2009-06-17T17:17:00.003-05:00

Ingredients:

For each quesedilla, you will need

2 tortillas (I used corn tortilla)
A handful of shredded cheese (4 cheese Mexican)
1/2 tsp Taco seasoning (a blend of cumin, chilli powder, corn starch, oregano, salt, garlic powder, onion powder, paprika) - thnx priya for the idea
1/4 cup Mixed Veggies- Bell peppers, Onions, Spinach, corn
Oil -1/2 tsp for roasting
Oil- 1 tsp For roasting veggies
Salt, pepper to taste

First saute the veggies with oil on high flame till crisp. Add a dash of salt and some pepper to taste.
Pick one tortilla, place it on a tawa/ pan. Set it in med flame.
Add a layer of grilled veggies on top. Add some taco seasoning on top.
Add cheese on this layer and close with another tortilla.
Once the cheese melts the tortilla sticks to the veggies
Turn it over and roast for a few minutes with little oil
When golden, serve hot with sour cream, salsa, guacamole!

Methi Dal

2009-06-16T16:37:00.010-05:00

Methi Dal

Recipe and Photo Courtesy: Priya (my friend)

Ingredients

Thoor Dal -1 cup
Frozen Methi/ Fenugreek leaves -1 cup (Thawed)
Frozen Peas-1/2 cup (Thawed)
Fresh Tomato-1 average sized (fine chopped)
Onion-1 large (fine chopped)
Potato -1 average sized (diced)
Garlic- 4 cloves (crushed)
Green chilies-3(slit)
Turmeric powder-1/2 tsp
Red chilly powder -1/2 tsp
Hing/ Asafoetida - 4 dashes
Garam masala- 1 Tbsp
Jeera powder- 1/2 tsp
Coriander/Dhaniya powder-1 tsp
Jeera/ Cumin seeds-1 tsp
Methi /Fenugreek seeds-1/4 tsp
Oil- 3 Tbsp
Salt (to taste)
Juice of half a lemon
Coriander leaves (to Garnish)

Cooking Directions

-Pressure cook thoor dal well with potato, methi seeds, asafoetida and a pinch of turmeric powder. Keep aside.
-Get a pan going on medium heat and add oil. When hot, add jeera seeds and let them splutter.
-Then add green chilies and Garlic. Let the garlic infuse its flavor.
-Add sliced onions and sauté till golden brown.
-Then add tomatoes and sauté till soft.
-Add the remaining turmeric powder, red chilly powder, dhaniya powder, jeera powder and garam masala powder.
-Add salt and fry for 4-5 min.
-Then add thawed methi and peas. Let them cook for 3-4 min.
-Then add cooked dal with potatoes and mix well
-Add hot water to bring it to the desired dal consistency and let the mixture boil for 5 min.
-Move away from heat and add lemon juice.
-Garnish with coriander leaves.
-Serve this healthy and delicious dal with rice/rotis.

We received this award from Shanti. Thank u so much. Makes us feel special.
I also take this opportunity to thank Ann and Ammu for the award again.

I would like to share this award with 10 other fresh bloggers
Vidaas ,Vibaas, Chitra ,Shubhie ,Veena, Shubha (munchcrunch) ,Kalai, Nithya Praveen
Sweta, Trupti

Please pass it to 10 other bloggers :)

Microwave Kalakand

2009-06-15T18:21:00.005-05:00

Plain Kalakand

Chocolate Kalakand

Photo courtesy: Aarthi (my sister)
Recipe courtesy: Kribha - En Samayal Pakkam

My sister was looking for a quick and unique sweet recipe for her son's first birthday... Kalakand seemed to be the perfect sweet we would all enjoy. She found a good recipe in kriba's blog and it turned out AWESOME! Everyone enjoyed the sweet and it was a huge hit...

Ingredients:

For plain kalakand:
1 tin condensed milk (14 oz)
Equal amounts of Ricotta Cheese (14 oz)
1/2 tsp cardamom powder
Coarsely chopped Pista/ Badam- as per requirement.

For Chocolate Kalakand:
Kribha has used Hersheys brand, but Aarthi added 2 tbsp Nesquik chocolate powder to the above ingredients. If you have cocoa at home, 1 tbsp should be enough.

Mix equal amounts of ricotta cheese and condensed milk in a wide mouth microwave dish.
Add elachi powder to the mixture and toss it into the microwave.
If making chocolate kalakand, add the chocolate powder also along with the ingredietns.
The total cooking time is around 15 minutes.

On high power, first microwave for 5 minutes. Take out and mix well.
Continue for another 5 minutes and mix again
Cook for another 5 more minutes and stir inbetween for every 1 minute

The end point is that mixture will leave the walls and have a grainy texture.
While hot, transfer to a greased tray and pat well. Cut into squares.
Add broken nuts on top and press.
Enjoy!

Microwave Puli Kali/ Upma (Tamarind Upma)

2009-06-14T15:22:00.005-05:00

Puli Kali

Recipe and photo courtesy: Kamala, Mythili (my grandma and aunt)

Puli upma is an acquired taste. You are sure to love it if you love the flavour of tamarind. A quick satisfying tiffin.. This upma absorbs a lot of oil for the rice flour to get completely cooked. As my mom is very health conscious, my grandma came up with this microwave recipe

Ingredients:

1 lime size ball of tamarind
1 cup rice flour
1.5-2 cups water
2 tsp oil
Curry leaves 1 sprig

1 tsp mustard seeds

Channa dal 1/2 tsp
Urad dal 1/2 tsp
Green chillies 2
Salted black chilli (mormolagai)-4
Salt to taste
Hing 3 dashes

Soak tamarind pulp in sufficient water
Add oil in a kadai. Splutter mustard seeds
Add channa dal, urad dal, curry leaves and all the chillies and roast well.
In a microwave safe bowl, mix rice flour and tamarind juice such that it forms a thick batter.
Add the seasoning to this batter. Add salt and hing
Toss it into a microwave.
Microwave for 5-6 minutes stirring every one minute.
This yields a kali consistency
For upma consistency, stir and continue for a few more minutes till dry and powdery.
Serve with manga thokku.

Calorie count: 580 cal approx

Thank you Ammu for this lovely award..We are honoured. I share this award with all my blogger friends

Brinjal Rice

2009-06-12T17:05:00.001-05:00

Brinjal Rice

Recipe and photo Courtesy: Padmini, Srinivasan (my parents)

This recipe is very different from the authentic Karnataka style Vangi bath. It is an instant recipe and can be made in a few minutes if you have the Karamathu Podi (curry powder) at home.

Ingredients:

2 cups brinjal chopped long and thin
3/4 cup rice (Basmati preferred)-you can use any rice of your choice
Salt to taste
Turmeric 1/2 tsp
Mustard seeds 1 tsp
Channa dal 1 tsp
Urad dal 1/2 tsp
Peanuts/Groundnuts-1 tbsp
1 sprig curry leaves
Oil-3 tsp
Chilli powder 1 tsp
Karamathu Podi (S.Indian curry powder)- 1 1/2 tbsp

Cook rice such that it is grainy.
Add oil in a kadai. Splutter mustard seeds
Add channa dal, urad dal, ground nuts, curry leaves and roast till golden.
Add chopped brinjal. Add sufficient salt, turmeric and chilli powder.
Saute till soft.
Add the karamathu podi and mix well.
Stir in the rice, mix evenly and simmer for a few more minutes.
Check for salt.
Serve with pappad/vadams/chips

Manga Thokku (Grated Mango Pickle)

2009-06-11T16:13:00.005-05:00

Mango Thokku

Ingredients:
1 medium size raw mango
1/4 cup gingely/sesame oil
2 tsp chilli powder
1 tsp mustard seeds
1/2 tsp turmeric
hing 3 dashes, a pinch of jaggery
Fenugreek (methi) powder- 1/8 tsp
Salt to taste

Roughly peel off the skin of mango. Grate it completely.
Add oil in a kadai, splutter mustard seeds and add the grated mango.
Allow it to cook and add chilli powder, salt, turmeric, hing
Allow it to simmer till completely dry and oil separates.
Towards the end, add the methi powder and simmer for a few more minutes. You can add a pinch of jaggery/gur-gives a great flavour.
Allow it to cool completely. Transfer to an airtight ceramic/glass container.

Lasoon Methi Pulav

2009-06-10T18:08:00.003-05:00

Garlic Methi Pulav

Photo and Recipe courtesy: Priya (my friend)

It is really strange that we come up with the most unique dishes when we don't have the regular vegetables/ groceries at home! This is exactly what happened with my friend Priya.. She came up with a dish with garlic and some methi! It was just perfect to satisfy her garlic craving:)

Ingredients:

Basmati Rice- 11/2 cup (soaked in water for ½ an hour)
Water -2 1/4 cups
Fresh Garlic – 6 cloves (minced)
Onion – ½ (fine chopped)
Methi leaves- 10 leaves (fine chopped)
Ghee-1 Tbsp
Oil -3 Tbsp
Pepper powder-2 tsp
Jeera/Cumin powder -11/2 tsp
Cinnamon -1 inch stick
Cloves -2
Bay leaf -1
Salt to taste

Cooking Directions:

-In a pan heat oil and ghee. When hot, add cinnamon stick, cloves, bay leaf and garlic. Let the garlic infuse its flavor in the oil without turning brown.
-Then add chopped onions and sauté till golden brown.
-Add pepper powder and jeera powder and sauté.
-Add methi leaves and mix well. Cook for about 3-4 minutes. Keep aside.
-In a rice cooker, add water, rice, salt and the mixture made above.
-Turn the cooker on and let it cook.
-Serve hot with raita.

Badam Kheer / Badam Payasam

2009-06-09T17:40:00.006-05:00

Photo and recipe courtesy: Aarthi (my sister)

Badam Kheer! Yumm! This is one of the easiest and tastiest kheers I have known.. Loaded with the goodness of badam...a pure delight...! This recipe goes to Shanti Krishnakumar's sweet time event

Ingredients:
5 + 1/2 cups milk
1 cup badam/almonds
2 pinches orange food colour
4-5 strands saffron
3/4 -1 cup sugar (vary to suit your taste)
1/2 tsp elachi powder (cardamom powder)

If you are using whole badams with skin, soak it hot water for 15 minutes and peel off the skin.
If using slivered peeled badam, soak it in 1/2 cup milk first.
Grind the badam to a paste (need not be fine)
Transfer milk to a kadai, bring to boil
After it boils for about 5 minutes, add the badam paste, sugar, elachi powder, saffron and food colour
Let it boil for 10 more minutes or till the desired thickness is achieved.
Garnish with slivered almonds.
Serve hot or cold!

Puli Channa (Tamarind Chickpea Curry) and an Award

2009-06-08T17:39:00.012-05:00

Tamarind Channa

Recipe courtesy: Rukmini Mami, Prema (my MIL)

The names itself suggests that this dish is a cross between North Indian and South Indian style of cooking. There is cute history behind this unique dish.
When my husband was in high school, he was recovering from a severe illness. He was not allowed to eat outside. He had a sudden craving for channa... As the kitchen in-charge at my in-laws' place, Rukmani Mami was not very familiar with N.Indian cooking, she came up with the recipe of her own! She did not have the regular chole masala/garam masala at home and she used maggi noodles tastemaker!!!-This gives a lovely taste to the curry :)
As she is an amazing cook, obviously it tasted good and my husband loved it soooo much. Infact, my husband prefers puli channa to the regular channa masala.
When my MIL, Prema visited us at Houston, she made this awesome dish and shared the recipe with me... It is very unique and surprisingly very tasty! I make this very often and I love it too:)
Here is the Rukmini Mami's Puli Channa recipe...

Ingredients:
1 tin channa (Chickpea) or 2/3 cup channa soaked overnight
1 onion-finely chopped
1 small tomato-finely chopped
1 lemon sized ball of tamarind
1/2 tsp mustard seeds
1/2 tsp jeera (cumin)
1 sprig curry leaves
1/4 tsp turmeric
salt to taste
1 tsp maggi tastemaker pkt from any maggi noodles OR garam masala
1/2 tsp chilli powder
1/8 tsp jaggery- to balance the tangy tamarind
4 tsp oil

Add oil in a kadai. Splutter mustard and jeera. Add curry leaves.
Add the onion and saute till glassy, add tomato and saute till soft.
Add the tamarind extract and bring to boil.
Add salt, turmeric, chilli powder.
Add the soaked and pressure cooked channa. If using canned chickpea, wash well with water, drain and add.
Add maggi tastemaker or garam masala and allow the flavours to blend for a few minutes.
If too tangy, add a little jaggery. Serve hot with chappatis/rotis!

Thank u Ann for this lovely award! We are honoured!

Tomato Brinjal Gothsu/Gravy

2009-06-05T16:45:00.003-05:00

Tomato Eggplant Gothsu

Recipe and photo courtesy: Aarthi (my sister)

This is an awesome side dish for idlis, upmas, dosas. It has a lovely tangy flavour!

Ingredients:
1 tomato -coarsely chopped
1 onion - fine chopped
1-2 Indian Eggplant- coarsely chopped
1 tsp sambhar powder
1 lemon sized ball of tamarind-extracted
Hing-3 dashes
Salt to taste
Turmeric 1/4 tsp
Oil-2 tsp
Mustard seeds-1 tsp
Channa Dal- 1/2 tsp
Curry leaves 1 sprig

Add oil in a kadai. Splutter mustard seeds.
Add channa dal and roast till it gets golden brown. Add the curry leaves.
Add onions and saute till transparent.
Add tomatoes and brinjal and saute well till soft.
Add tamarind extract and bring to boil.
Add hing, turmeric, salt and sambhar powder.
Boil well till the raw smell of sambhar powder vanishes
Serve with Idli or Arisi Upma

Authentic Kuzhi Paniyaram

2009-06-04T17:22:00.011-05:00

Kuzhi Paniyaram/ Kaara Apam

Recipe Courtesy: Subhasini (my friend)

All these years I have been under the impression that kuzhi paniyaram is always made only with the dosai batter...Everytime I eat paniyaram in the restaurants, something tells me that this is not the regular dosa batter. Later, I learnt the perfect recipe from my friend Subha who cooks authentic Chettinadu and Coimbatore cuisine.

Ingredients:

1 cup raw rice

1 cup idly rice or boiled rice

1 cup sago (Javvarsi/ sabudhana)

1 cup rava (semolina)

1 cup urad dal

For garnish:

finely chopped onions

finely chopped cilantro (coriander leaves)

finely chopped green chillies

mustard seeds and urad dal fried in a little oil-till mustard cracks and urad dal gets brown.

Soak urad dal in a container

Soak raw rice and boiled rice together in a container

Soak rava and sago together in another container

Allow it soak overnight.

Now grind the urad dal first till fluffy. Keep aside

Grind the rice mixture for a few minutes till each grain breaks into 3 parts.

Half way through, add the sago-rava mixture and grind together to a smooth batter.

Now mix the urad batter and the rice-sago-rava batter.

Add salt to taste and allow it to ferment till the batter doubles in volume

Garnish with cilantro, onions, green chillies, mustard and urad dal

Add some ghee in the paniyaram griddle holes and pour batter in them.

Roast on both sides till golden and well cooked

Enjoy with a chutney of your choice!

Some tips:

The texture of ingredients in the batter are very different. That is the reason the grinding is done separately. If you are feeling too lazy, you can grind them all together, the taste will remain the same :)

Instant Eggless Vanilla Cake

2009-06-03T17:58:00.008-05:00

Vanilla cake with walnuts

Recipe and Photo Courtesy: Radha (my co-sister)

Cake!! Yummy! I love cakes... However, I'm a hopeless baker.. Baking is an art. It is not like cooking..You have to be really perfect with measures...I have never been successful even with instant cake mixes. The reason is-I don't use eggs at home...
I have tried many eggless cake recipes but never liked the taste...
I then started using the egg replacer (Ener G). The cake was good but my cakes were not moist enough... Finally, I heard from my husband that my co-sister makes awesome eggless cakes with instant cake mixes..I spoke to her and learnt the trick.
Here is the trick to make eggless cakes from an Instant cake mix!

Ingredients:

1 pkt cake mix (Betty Crocker is good)
1 handful Chopped nuts (walnuts, hazelnuts or any nut of your choice)
1/4 cup oil
1 tbsp I can't believe its not butter (@ room temperature)
or any similar butter substitute
1 cup milk

Preheat oven to the temperature mentioned on the cake mix.
Transfer the ingredients in the cake mix to a wide mouthed glass bowl. Add the chopped nuts.
Stir in oil and butter to the cake mix and mix evenly.
Slowly add 1/2 portion of the milk to the mix, working with a blender in the other hand.
Slowly add more milk.
Blend for 3o seconds first till you get a smooth batter.
Then blend together for 3 minutes till smooth and fluffy (or the time mentioned on the package).
Spray some nonstick baking spray (like PAM) on an aluminium foiled cake pan
Transfer the batter. Spray some more non stick baking spray on top.
Bake according to the instructions on the package.
To check if it is well cooked, insert and toothpick and see if it comes out clean.
Enjoy!!

Some tips:

Aluminium foiled cake pans work best. In this instant cake recipe, don't bother too much about the oil and milk measure, they are sure to turn out good even with rough measures :)

Matar Paneer Pulav (Peas Paneer Pulav) and an Award

2009-06-02T16:07:00.011-05:00

Matar Paneer Pulav

This is a tiny twist in the regular peas pulav recipe... All paneer lovers (like me) are sure to enjoy this dish with a creamy North Indian gravy and Potato chips!!

Ingredients:
1/2 cup frozen green peas
1 onion cut long and thin

1/2 tsp jeera (cumin seeds)

1 big elachi (cardamom)
1 inch cinnamon stick
2 cloves, 1 bay leaf
1 bit of star anise
1 tsp ghee
2 tsp oil
100gm paneer (cubed and fried)
1 cup Basmati Rice
1 1/2 cups water
Salt to taste
Chopped cilantro (as garnish)
1 green chilli slit

If you have a loaf of paneer, soak in warm water till it defrosts.
Cut them into squares and shallow fry on both sides till golden.
Drain and keep aside.
Soak basmati rice for 1/2 hour if starchy. Drain completely.
Add ghee in a kadai and roast rice till the colour slowly changes. Keeep aside.
Add oil, splutter jeera. Add cardamom, cinnamon, bay leaf, cloves, star anise
When the flavours unlock, add onions , green chilli and roast till transparent
Add the frozen peas and leave it for a while till it slowly softens.
Add the fried paneer cubes next and roast for a minute.
Add water and bring to a boil. Add sufficient salt.
Add the rice and keep closed in medium flame.
Do not disturb till the rice grains are completely cooked.
Garnish with chopped coriander (cilantro) leaves
Serve with chips and a creamy curry!

Thanks for the 'love your blog award' - Shubhie Arun, Padma, Shubha (munchcrunch).

Makes us feel great!
I would love to share it with all the other bloggers. Do accept :)

Tomato Kurma

2009-06-01T15:53:00.003-05:00

Tomato Kurma

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Fresh Tomatoes-4 (diced)
Onions -11/2(Fine chopped)
Cashews (unsalted) -4
Khas Khas/Poppy seeds -1 tsp
Roasted channa dal/Pottu kadalai-1 tsp(optional)
Desiccated coconut-1 Tbsp or coconut milk (1/4 cup)
Saunf/Fennel seeds- 1 tsp
Ginger- 1 inch Piece
Garlic-2 pods
Dhaniya/Coriander Powder-1 tsp
Green chilies -2 (slit)
Chilly powder-1 tsp (or to taste)
Turmeric powder/haldi-1/2 tsp
Oil -3 Tbsp
Cinnamon-1 inch stick
Cloves-2
Bay leaves -2
Salt (to taste)
Coriander leaves- 5 sprigs

Cooking Directions:

-Blend together a handful of onions, cashews, poppy seeds, pottu kadalai, coconut, fennel seeds, ginger and garlic with little water.
-In a kadai,add oil. When hot, add cinnamon, cloves and bay leaves.
-Add green chilies and the rest of the onions and sauté till golden brown.
-Add the blended mixture. On a low heat, cook adding a cup of water little by little. It is cooked when oil separates from the mixure.
-Add turmeric powder, chilly powder and dhaniya powder. Cook for 2-3 min.
-Add the tomatoes and 2 sprigs of coriander leaves and bring to a boil. Add water as and when required to bring to the desired consistency.
-Garnish with coriander leaves.
-Serve with parathas, aapam or idly.

Honest Confessions

2009-05-30T17:22:00.009-05:00

Radhika has given me the 'Honest Scrap Award' and tagged me to write 10 honest things about myself. Thank you so much Radhika! Also, I am supposed to award and tag 7 others...

About myself...

I am very bad at writing articles. I find it hard to write down or just put my thoughts into words..
I am a people’s person. My family and friends are very important to me. I love socializing and reading people.
Yes, I love eating and cooking… It gives me a lot of pleasure and happiness to see people eat well.
I can never compromise on my sleep even if I have an exam the next day
I am a perfect cancerian, I like to work smarter not harder..
I love participating in everything. I have always been a Jack of all!
I hate gossips, politics and backbiting… however I love sharing genuine feelings and thoughts
I love philosophy and Vedic Scriptures.
I require a good deal of appreciation and support in everything I pursue :)
Like most cancerians, I love being the centre of attraction, like to lead.

I am supposed to tag only 7 others... That is really difficult for me to choose 7... So I just tag some of the earliest visitors of this blog. (Rads was the first, however since she tagged me, I cannot)

Lakshmi
Mahimaa
Ishu
Sriharivatsan
Ann
Kitchenflavours (Lubna)
Shama Nagarajan

Thanks Shubhie Arun, Padma and Shubha (munchy) for the lovely 'I love your blog' award... I am so happy!!! I shall soon be posting that and share the award with others...

Veg Ball Manchuria

2009-05-28T19:30:00.004-05:00

Veg Ball Manchuria

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

I love this dish, especially when Amma makes it... This is a simple recipe and this dish tastes great with Indo-Chinese noodles or fried rice. Amma made fried rice and veg ball manchuria the other day and sent these pictures:)

Ingredients:

To make the balls:
1 cup finely shredded cabbage
1/2 cup shredded carrot
1/2 cup shredded onion
1/4 cup shredded capsicum
salt to taste
Freshly cracked pepper 1 tsp (vary according to taste)
1/2 cup corn flour
1/2 cup maida (all purpose flour)
Ginger 1 inch shredded
Garlic 2 cloves minced
Note: Maida and corn flour just acts as a binder to make the balls. You can add enough of the two flours just to roll out the balls. It entirely depends on the amount of water the veggies sweat. Don't have to follow strict measures.

To make the Sauce/gravy:
1 tbsp corn flour
2 tsp soy sauce
1 tsp red chilli sauce
1/2 tsp green chilli sauce
3 green onions/spring onions, finely chopped (bulb and shoots separated)
Ginger 1 inch shredded
Garlic 2 cloves minced
Salt to taste
2 tsp oil

To make the balls:
Mix together all the shredded veggies in a wide bowl.
Add the two flours and work into a thick sticky dough.
Roll out balls and keep aside.
Deep fry in medium flame till crispy. Keep aside

To make the sauce/gravy:
Add oil in a kadai, add ginger, garlic and saute till the raw smell vanishes.
Add the green onion bulb pieces and saute till transparent.
Add 1 cup water and allow it to boil
Introduce all the sauces at this point.
Mix the corn flour with 1/4 cup water to a paste.
Add this paste to the boiling mixture.
As the sauce boils, it will thicken.
Check for salt and add enough salt
Add the green onion shoots and put off the flame.
Drop the veg balls and allow it to soak in the sauce. Serve hot with fried rice/noodles!

Cannelloni

2009-05-27T16:36:00.008-05:00

Cannelloni

Photo and Recipe Courtesy: Priya (my friend)

This is an awesome stuffed pasta recipe from Priya.. I just love the way it has turned out!

Ingredients:

Oven ready Cannelloni tubes-10
Ricotta cheese-300g
Frozen boxed Spinach-300g (thawed)
Tomato and Basil Pasta sauce -3 cups
Water-1/2 cup
Onion- 1/2 of a big one (fine chopped)
Garlic-5 cloves (crushed)
Olive oil - 3 Tbsp
Unsalted butter- 1 Tbsp
Parmesan cheese-4 Tbsp
Grated nutmeg-1/4 tsp
Italian blend /Mozzarella cheese- 4 Tbsp
Salt-to taste
Pepper-to taste

Cooking Directions:

-Begin preparation right before ready to bake.
-Strain all water possible from the spinach. This step is very important.
-In a bowl, mix together ricotta cheese and spinach well.
-In a hot pan, add oil and butter. Add garlic and let in infuse its flavor.
-Add chopped onions and sauté.
-When it gets translucent, add the pasta sauce, water and let it boil for 5-7 min. Add 2 Tbsp parmesan cheese, grated nutmeg, salt and pepper.(canned Italian seasoned tomatoes can be pureed and used instead of pasta sauce)
-In an oven safe dish, make a bed using half of the pasta sauce.
-Add a pinch of salt and pepper to the ricotta cheese-spinach mixture.
-Fill a piping bag (or sandwich bag with a corner slit forming a cone) with the ricotta cheese-spinach mixture.
-Carefully fill each of the tubes completely using the piping bag and line them on the baking dish with a 1/4 inch gap between each ,giving it room to expand while baking.(Note: The tubes are not pre-cooked )
-Add the remaining pasta sauce on top of the tubes making sure all of the tubes are covered with sauce.
-Sprinkle mozzarella cheese and parmesan cheese on top and cover tightly with foil. (Bechamel sauce can be used instead of Mozzarella)
-Preheat the oven to 350 degrees.
-Bake cannelloni for 35-40min till pasta is tender and pasta sauce is hot and bubbling.
-Serve Cannelloni hot!

Chettinadu Tomato Rice

2009-05-26T18:21:00.003-05:00

Recipe Courtesy: Subhasini (my friend)

Tomato rice has always been the simplest and tastiest variety rice I have known.
Just add mustard, urad dal, channa dal, chopped onions, tomatoes, salt, chili powder, garam masala, cooked rice and it is done! Well, this is what I have known..
My friend Subha cooks awesome Chettinadu and Coimbatore style dishes. She gave this 'all new' Chettinadu style tomato rice recipe. It was so tempting and I made it the very next day!

Ingredients:
2 juicy round tomatoes
1 onion, 1 sprig curry leaves
1/2 tsp saunf/fennel seeds
3 red chillies
1/2 inch cinnamon
2 cloves
1 clove garlic(optional)
3 tsp oil
salt to taste, 1/4 tsp turmeric
1 cup Basmati rice
1 1/3 cups water

If the rice is starchy, soak rice for 1/2 hr. Drain completely.
Add some oil in a kadai, roast rice for a few minutes. and keep aside.
First chop onion finely and one tomato finely.
Grind together the other tomato, saunf, red chillies, garlic, cinnamon and cloves to a paste.
Add oil in a kadai. Add the chopped onions, curry leaves and saute till transparent.
Now add the chopped tomatoes and saute till soft.
Add the paste next.
Top it off with water and allow it to come to a boil.
Add sufficient salt and turmeric.
Add the rice into boiling mixture and keep in medium flame. Close and cook till done.

Note: You can also use the regular raw rice and cook the dish in a pressure cooker. Be careful to add the right amount of water so that the tomato rice is grainy.
This dish has no seasoning at all. That is the highlight :)

Aloo Capsicum

2009-05-25T14:53:00.006-05:00

Aloo Capsicum

I was inspired to make Aloo Capsicum after eating it in a Desi restaurant - Bombay to Beijing @ Houston. Both my husband and I loved it.. A few days later, I made it at home and it was a huge hit!
Here is the recipe...

Ingredients:
1 medium onion
1 roma tomato
2 medium potatoes or 5 baby potatoes
1 medium capsicum/bell pepper
1/4 tsp Amchoor powder (dry mango powder)
1/2 tsp jeera seeds/cumin seeds
Salt to taste, turmeric 1/4 tsp
Chilli powder 1 tsp
Dhaniya/ coriander powder 1/2 tsp
Garam masala- 1tsp
oil- 3 tsp

Cut capsicum into square like chuunks.
If the potatoes are waxy (eg: baby red or white potatoes, new potatoes) pressure cook or microwave with water till tender. Peel them and cut into chunks.
If the potato is starchy (eg: long white/ yellow potatoes) peel them and cut into chunks. Keep aside.
Chop the onion and tomato very finely.
Add oil in a kadai, first fry the capsicum pieces on high flame till crisp. Keep aside.
Now splutter jeera in the same oil. Add the finely chopped onions. Saute till glassy.
Add the chopped tomatoes and saute till soft.
Add the potato and fried capsicum chunks.
Add salt, chilli powder, dhaniya powder, amchoor, garam masala. Mix well
Simmer and cook closed till potatoes are soft and nice.
Serve hot with rotis/chappatis.

Tips:

Baby potatoes (red/white) is always best suited for pan roasting. They taste better and retain shape even after pressure cooking.
In Indian cooking, avoid yellow potatoes. They are too starchy.
White potatoes like Yukon gold is ok for pan roasting. However, they taste better when sauted directly without prior steaming/pressure cooking.

If u r living in India, don't bother...go ahead and cook any potato, they are all fit for pan roasting:)

Curd Rice / Thayir Sadham / Dahi Bath

2009-05-24T09:49:00.005-05:00

Curd Rice

Recipe and photo courtesy: Priya (my friend)

This is my favourite dish!! I cannot live without thayir sadham... I need to eat it at least twice a day! The all in one healthy tasty dish!! My dad makes the best creamy pomegranate thayir sadham in the family... He is also known to make the best filter coffee including the thick coffee decoction :)

My friend Priya made creamy creamy thayir sadham last week! She sent me the picture with her recipe.. It looks so divine! Here is the recipe...

Ingredients:

Cooked rice -1 cup
Thick Curds -11/2 cups (or to taste)
Milk -1/4 cup (or less)
Salt ( to taste)
Oil – 2 tsp
Ginger -2 inches (minced)
Green chilies- 2 (fine chopped)
Curry leaves- 1 sprig
Urad dal-1/2 tsp
Channa dal-1/2 tsp
Hing -2 dashes
Coriander leaves- to garnish
Extra ingredient- Carrot (chopped fine)/ cucumber (chopped fine)/ raw mango pieces(fine chopped)/grapes/Raisins/ Fresh Pomegranate seeds (optional)
[Only one of these added .I haven’t added them in the picture shown]

Cooking Directions:

-In a big bowl, mash well together rice at room temperature, curds and milk with salt. Using your hand to mix generally works the best!
-In a small pan, add oil. When hot mustard seeds, channa dal, urad dal, hing, ginger, green chilies and curry leaves. Sauté.
-Once the mustard seeds begin to splutter and the dals turn slightly brown, add this to the curd rice mixture. Add the extra ingredient (if you choose to) and mix well. Garnish with coriander leaves.
-Serve with pickles or mor molaga (chilly soaked in butter milk, dried and fried)
-Divine!

Calorie Count: 250 cal per serving approx

Sevai (coconut and tamarind flavoured)

2009-05-22T15:28:00.004-05:00

Thengai Sevai and Puli Sevai

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

In today's busy world, the best method to make sevai is to use the store bought dried instant sevai noodles,cook it in boiling water and garnish it suitably. If you want to make Sevai from the scratch, have a look at this recipe . My aunt Bhooma is an expert in making sevai from the scratch.

Sevai noodles from scratch

Ingredients:

1 cup boiled rice
salt, hing 4 dashes
3 tsp coconut oil

Soak boiled rice for 4 hrs. Drain, rinse and grind to a fine batter adding water. The batter should be like that of idly batter consistency. Add salt and hing to the batter and mix well. Heat coconut oil in a kadai, add the batter and stir continuously till dry and becomes like a ball. Pinch out tennis balls sized dough and place them in idly plates. Steam for 20 minutes. When the balls are still hot place them in a sevai press and press through till the noodles are collected at the base plate.

Coconut Sevai garnish:

4 cups fresh sevai/ cooked instant sevai
2 tsp coconut oil
1 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
1 sprig curry leaves
1 tsp peanuts
1 tsp broken cashews
1 cup coconut gratings
Salt to taste

If you are using instant sevai, cook the noodles in a hot pot of water and drain. Keep aside.
Add coconut oil in a kadai. Splutter mustard seeds. Add the dals and nuts.
When the dals get brown, add 1 cup of coconut gratings and salt. Stir for a minute.
Add sevai noodles and mix evenly.
Serve with morkozhambu and vathal/vadam crispies.

Note: Boiled peas (handful) can be added as garnish

Tamarind Sevai Garnish:

4 cups sevai
2 tsp gingely oil
1 tsp mustard seeds
1/2 tsp channa dal
1/2 tsp urad dal
salt to taste
1/4 tsp turmeric powder
1 tsp paeanuts
1 tsp broken cahews
1 sprig curry leaves
Pulikaichal paste 2 tbsp.

Add oil in a kadai, splutter mustard seeds
Add the dals, cashews and peanuts.
After the dals become golden brown, add 4 cups of fresh sevai and mix well. Add enough salt.
Add about 2 tbsp of Pulikaichal paste (puliyogare mix) and mix well till it spreads evenly.
Serve hot!

Acchu MURUKU (Manugombu)

2009-05-21T15:36:00.006-05:00

Recipe courtesy: Kamala (my Paati)

Well, this is not the authentic 'Kai muruku' which is whiter in colour and made with rice flour and urad dal flour... This is called Manugombu and a star shaped press is used to press out the muruku dough.
I am not at all artistic, so my muruku shape is not perfect:)

Ingredients:
4 cups rice flour
1 cup moong dal flour (payatham maav)-green gram flour
salt to taste
hing 4 dashes
1 tsp jeera (cumin) / sesame seeds
3 tbsp ghee/butter

Heat sufficient oil in a deep fryer.
Mix all the above ingredients dry first. Slowly add water and bring it to a smooth dough consistency (smoother than a chappati dough).
Press through star plate in the press set and make small murukus on plastic sheets
Deep fry these murukus in the hot oil till golden crisp on both sides!
Preserve in airtight containers and enjoy!

Tips:
Don't have moong dal flour at home?? Hate taking so much effort?? Go to the nearest Indian store, buy MTR Muruku mix. Add 3 tbsp butter and 1 tsp jeera to the mix. Add sufficient water and press the dough through the star press. Make small murukus. Fry in hot oil till crisp on both sides. Enjoy!

Fettuccine Alfredo and an Award

2009-05-20T16:01:00.008-05:00

Fettuccine Alfredo

Photo and Recipe Courtesy: Priya (my friend)

Ingredients:

Fettuccine pasta-300g (peppered vegetarian)

For the Sauce
Butter -1/2 a stick (quarter cup)
Heavy cream – 1 cup
Milk -1/2 cup
Pepper -1 tsp
Salt (to taste)
Garlic-3 cloves (Minced)
Romano cheese -1/2 cup
Parmesan cheese -1 cup
Nutmeg – a pinch
Dried parsley -2 tsp

Cooking Directions:

-Cook pasta in a big pot according to instructions on the box. Drain in a pasta strainer and place under cold running water to ensure individual strands are not sticky. Keep aside.
-Simultaneously, Get a pan going on medium heat. Add butter and let it melt completely.
-Add minced garlic. After 2 min, add heavy cream and whisk continuously.
-Once it starts boiling, add salt, pepper and freshly grated nutmeg. Then add Romano and parmesan cheese.
-Let it boil, thicken and come to a gooey consistency. Add dried parsley.
-Add cooked pasta and toss together with the sauce. Check for salt and pepper.
-Garnish with fresh parsley and let the pasta sit for 5 min so that it absorbs the sauce.
-Serve hot!

This award was passed on by Rathi on behalf of all our family members!!! Thank u all for your constant support, encouragement and recipe contributions...

Semiya Payasam / Vermicelli Pudding (200th post!)

2009-05-19T19:08:00.005-05:00

Photo Courtesy: Padmini, Srinivasan (my parents)

Yipee!!!!! Very very proud to announce the 200th post! It has been about 3 months since we started this online cookbook...
This calls for a sweet celebration....Here is our lovely Semiya payasam recipe...
A big 'Thank U' to all the authors and contributors for their awesome recipes and appetizing pictures!

Semiya Payasam

Photo Courtesy: Aarthi (my sister)
Recipe Courtesy: Padmini, Aarthi

Ingredients:
Semiya/ Vermicelli - 1 cup
Water- 2 cups
Milk - 1+ 3 cups
Sugar-1 cup (you can add 1/4 cup more if you like it very sweet)
2 tbsp raisins
3 tbsp cashews
1+2 tsp ghee
Saffron-5 strands
A pinch of orange food colour- optional
Elachi (cardamom) powder 1/2 tsp

Roast semiya with a tsp of ghee till it slightly changes colour. Keep aside.
Add water and 1 cup milk and bring it to a boil
Stir in the roasted semiya and allow it to cook completely
Add sugar and mix well.
Add the remaining milk, elachi powder, colour (optional) and saffron
Boil till it starts to thicken.
Fry cashews and raisins in another pan with some ghee. Transfer it to the payasam!
Enjoy payasam hot or cold!

Thepla / Tapela

2009-05-18T15:33:00.006-05:00

Thepla / Tapela

Recipe courtesy: Radhika Ramji (my aunt)

Photo Courtesy: Rathi (my cousin)

My aunt, Radhika is an expert in many unique dishes. She is an awesome cook! Tepla is the latest addition to her recipe list!!

Ingredients:
1 cup measure atta,
1 tsp Rava / Semolina,
1 tbsp Besan flour
1tsp curd or yoghurt
2 tbsp oil + oil for roasting,
1/4 tsp Turmeric powder
1/4 Chilly powder
Ginger 1/2 inch, garlic (optional) & green chilli -3 made to a paste ( Quantity to suite your taste)
Salt to taste
Dried Kasuri methi - 1 tbsp
Cilantro/ Coriander leaves chopped - 3 tbsp (optional)

Procedure:
Mix all of the contents into a dough similar to that of Roti/ chappati.
Leave aside for 30 minutes.
Roll into thick parathas wiht a rolling pin.
With lil oil toast like chapathi
Serve with pickle or raitha.

Kovakai/ Thondaka/ Tindora Poriyal

2009-05-17T16:31:00.006-05:00

Kovakai/ Thondaka/ Tindora Poriyal

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Kovakai/ Tindora – 300 g
Oil- 3 Tbsp
Mustard seeds- 1 tsp
Urad dal-1 tsp
Turmeric powder -1/2 tsp
Chilly powder- ½ tsp
S Indian Curry Powder 1 tbsp (optional)
Salt ( to taste)

Cooking Directions:

-Wash kovakai well. Pat dry and cut each kovakai into 4 pieces vertically.
-In a pan, add oil. When hot, add mustard seeds and urad dal.
-When it begins to splutter and dal slightly brown, add chopped tindora.
-Add a little salt and cover till almost cooked, opening and stirring occasionally. (If using frozen thawed tindora, you can skip this step.)
-Add turmeric powder and chilly powder. Mix well and sauté for 5-6 min. Check for salt.
-When the poriyal turns slightly brown, it is ready.
-Serve with white rice and sambar/ kozhambu.

Tips:

-If the kovaka is not very tender and the skin is too thick, you can pressure cook the cut vegetable prior to sautéing.
-You can even thinly slice kovakai in circles instead of cutting it long. A tsp of curry powder gives the vegetable a lot of flavor. Add curry powder just a few minutes before the vegetable is completely cooked.

Cut Mango Pickle

2009-05-15T15:46:00.007-05:00

Cut Mango Pickle

This is an instant pickle and takes just 5 minutes to make it. This is one pickle recipe you don't need your granny's help to make!

Ingredients:
1 medium size raw mango
2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1/4 cup gingely/sesame oil
1 tsp mustard seeds

Finely chop raw mango into tiny pieces. Transfer to a glass/stainless steel container.
Add chilli powder, salt, turmeric powder to the pieces and mix well.
Heat gingely oil in a kadai/pan. When it gets really hot, splutter mustard seeds
Transfer hot oil to the mango pieces and mix well.
Preserve in a ceramic/glass container and refrigerate for longer shelf life.
This recipe goes to Mahimaa's 15 minute recipe event

Kovai Thakkali Kozhambu / Spicy Tomato Gravy

2009-05-14T15:44:00.012-05:00

Kovai Thakkali Kozhambu

Photo and Recipe Courtesy: Subhasini (my friend)

This is a superb recipe from my friend Subha. She is from Erode. This recipe is unique to Erode and the nearby villages. Plenty of sugarcane, rice and turmeric is available there.
This is her signature tomato kozhambu recipe.. The masala for this kozhambu is always ground in a traditional flat mortar and pestle. Thakali Kozhambu is an awesome side-dish for Idlis and Dosais.
Subha makes it perfectly well. This recipe goes to GRAMATHU KAIMANAM hosted by Shama Nagarajan.

Ingredients:

Red chillies -3
4 tbsp coconut gratings
2 tbsp split chick pea (pottu kadalai)
1 1/2 tsp Saunf
1/2 inch cinnamon
2 cloves
Elachi-1
3/4 tbsp khus khus
Baby onions ( pearl onions/ shallots) 5+3
3 tomatoes-chopped
3 green chillies slit
3 cloves garlic grated/minced
1 sprig curry leaves
Turmeric 1/4 tsp
Salt to taste
Chopped coriander leaves- for garnishing
4-5tsp oil

Add oil in a kadai, first fry the red chillies keep aside.
Next fry coconut gratings,split chick pea,saunf, cinnamon, cardamom, cloves, khus-khus. Keep aside.
Next fry, 5 onions, chopped tomatoes till onions turn crisp and tomatoes get soft.
Now grind the ingredients one by one in the same order. Coarsely grind the coconut however.(This is to prevent uneven grinding)
Again add oil in a kadai. Add the green chillies, garlic, 3 long chopped onions, curry leaves and fry till the onions turn glassy.
Add the paste and saute for a few minutes, Add turmeric, salt.
Add some water and bring it to a boil. Boil till the raw smell vanishes. The consistency should be like that of a thin gravy.
Garnish with chopped coriander leaves.
Serve with steaming idlis and dosas!

Kadamba Sadham (Mix Veg Sambhar Rice)

2009-05-13T16:42:00.007-05:00

Kadamba Saadham

Photo courtesy: Padmini, Srinivasan (my parents)

I call this the Tamil Nadu Bisi Bele Bath. It does not involve the use of many spices. Kadambam means a mixture. This has rice, lentils and vegetables in a single dish. My mother and sister love Kadamba Sadham, this is their favourite Sunday meal! Mom sent me her recipe and picture (re-posted)

Kadamba Sadham powder:
2 tsp channa dal
2 tsp urad dal
4 tsp dhaniya
4 red chillies
1/8 tsp methi seeds
4 tsp coconut gratings
2-3 peppercorns
6-8 jeera seeds,
1 tsp oil

Fry the above ingredients and make to a fine dry powder.

For the Kadamba sadham:

1/2 cup rice
1/4 cup toor dal
2 tsp channa dal
1 lemon sized ball of tamarind extract
1 tsp mustard seeds
1 sprig curry leaves
1 tomato - finely chopped
1/8 tsp jaggery
1 handful chopped coriander leaves
1/4 tsp turmeric,
hing- 4 dashes
1 or 1 1/2 cup assorted veggies (beans, peas, carrots, red pumpkin, white pumpkin, raw banana)

Cut veggies long. Pre-cook the veggies (in microwave) with water and dash of salt till almost cooked.
Pressure cook rice and dals with water. Mash partly and keep aside.
In a kadai, add oil, mustard seeds, curry leaves, tomato, saute well.
Add tamarind extract. Add hing, turmeric powder, salt. Let it boil well.
Add the cooked veggies. Add the masala and allow it to boil and thicken.
Add the rice dal mixture and mix well. Add more water if necessary.
Add jaggery. Garnish with coriander leaves and fried cashews.
Serve with potato curry.

Note: If the vegetables are fresh and tender, you can add the veggies just after adding the tomatoes.

This recipe goes to Shama Nagarajan's Mom's Favourite Recipe Event

Manga Pachadi / Sweet n Sour Mango Gravy

2009-05-12T14:32:00.006-05:00

Mangai Pachadi

Recipe and Photo courtesy: K. Kamala and Mythili (my grandma and aunt)

My grandmother is an expert in this pachadi. I still remember those summer holidays when Paati used to make Pachadi for my father..
Recently my athai and paati made manga pachadi in microwave! They say, it is simpler to make this pachadi in microwave ( else there is a possibility that the the mango pulp might stick to the pan and get charred) . Here is their super recipe!

Ingredients:
1 medium size raw mango
3/4 cup powdered jaggery/Gur
Turmeric 1/4 tsp
2 slit green chillies
Hing 3 dashes
Methi/Fenugreek powder 1/2 tsp
Salt to taste
Oil 1 tsp
1 tsp mustard seeds
1 red chilli

Peel off the skin of raw mango. Coarsely chop raw mango. Transfer to a microwave safe bowl.
Sprinkle salt, add turmeric and hing. Add the slit green chillies.
Add 1 cup water to the manga pieces and toss into microwave.
Microwave for 10-12 minutes.
Remember to check the bowl on and off..The gravy must be kept wet always. Add little more water if the pachadi is too dry.
Mix well. Add the powdered jaggery and methi powder.
Add another 1/2 cup water. Continue to microwave for another 3 minutes.
If pachadi consistency is not yet achieved (like in the pic), microwave for few more minutes till done.
Add oil in a kadai, splutter mustard seeds and a red chilli.
Transfer to the Pachadi bowl! Check for salt.

Enjoy with a wholesome South Indian meal :)

Bihari Kichidi

2009-05-11T15:13:00.008-05:00

Bihari Kichidi

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Basmati Rice -1 cup
Moong Dal-1/2 cup
Masoor Dal-1/2 cup
Water- 5 cups
Ghee – 2+2 tsp
Oil – 2 tsp
Onion -1 (fine chopped)
Tomato-1 average sized (fine chopped)
Garlic (2 pods)-fine chopped
Green chilies -3 slit vertically
Ginger Garlic paste -1/2 tsp
Jeera-1 tsp
Methi seeds-1/2 tsp
Cinnamon-1 inch stick
Cloves -4
Bay leaves -2
Whole black pepper -4
Garam masala -2 tsp
Turmeric powder -1/2 tsp
Chilly powder- ½ tsp
Coriander leaves -4 sprigs
Salt-to taste

Cooking Directions:

-In a pan, dry roast the moong dal and masoor dal together on a low-medium flame till it gives out a nice aroma. Keep aside.
-In a pressure cooker/pressure pan on medium flame, add 2 tsp ghee. Add the whole spices, jeera, methi and garlic. Once they infuse their flavor, add slit green chilies, onions and ginger garlic paste.
-Sauté till translucent with a little salt.
-Add tomatoes, chilly powder, turmeric powder and garam masala. Add 2 sprigs coriander leaves.
-Sauté for 3 min. Add water along with the dals and rice followed by the desired amount of salt.
-Pressure cook on medium flame until it whistles 4 times.
-Move away from the heat and let it release its pressure naturally.
-Add the remaining 2 tsp of ghee. Garnish with coriander leaves.
-Serve hot with lemon pickle, potato sabzi and papad.

Calorie per serving: 177 cal approx.

Gujarati Kichidi

2009-05-10T15:53:00.008-05:00

Gujarathi Kichidi

Recipe and Photo Courtesy: Rathi (my cousin)

Ingredients:
1 cup Rice ( Depends on what rice you like, Basmati is best)
½ cup Moong Dhal with skin
1 tsp cumin seeds
2 tsp cumin Powder
1 tsp turmeric
salt, to taste
1 tbsp ghee
Asafoetida

Procedure:
Soak rice and moong dhal in water 1:1 ratio( 1 portion of rice and moong dhal ,1 portion water) for 20 minutes.
Add cumin powder , 2 dashes of asafoetida, turmeric and salt to the soaked dhal and rice and pressure cook for 4 sounds.
The rice and dhal should be so cooked that they are mashable.
Heat a pan ,add the ghee , cumin seeds and 2 dashes of asafoetida.
When cumin seeds splutter add the cooked rice and dhal and mix well.
Serve hot.
This can be served with lijjad pappad and pickles \ thogayal \ chutney.

Calorie per serving: 177 cal approx.

Arisi Upma (Rice based Upma)

2009-05-08T13:44:00.007-05:00

Arisi Upma, Kanthal, Gothsu

Photo and recipe courtesy: Padmini, Srinivasan (my parents)

I am re-posting this recipe. I got the picture from my parents 3 days back.
This is a healthy upma with rice and lentils. Arisi upma is generally made in a brass pot. It cooks really well in brass. Especially the kaandhal (the charred upma) is the tastiest part.. I eat arisi upma only for the kandhal :) You can even make this upma in a kadai, however the kanthal is not as tasty as the kanthal from a brass pot!

I got this odasal recipe from my granny olly.

To make the arsi upma odasal (the base mix):

8 cups raw rice
2/3 cup toor dal
1 tbsp urad dal
2 tbsp jeera
1 tsp peppercorns

Grind the above to a coarse dry mix. Be careful while grinding. You don't want the mix to be very powdery. Store in airtight container/ refrigerator (to prevent insects)

To make the upma:
4 tbsp oil (gingely oil preferred)
1 tsp mustard seeds
1/2 tsp channa dal
1/2 tsp urad dal
2 sprigs curry leaves
3 dried red chillies
1.5 cups water
1 cup arisi puma odasal (refer above)
salt to taste
hing 4 dashes

Add oil in a kadai, splutter mustard seeds. Add urad dal, channa dal, curry leaves, red chillies. Roast till dals become golden in colour.
Add water, salt, hing. Allow it to come to a boil.
While it boils, stir in the odasal, quickly mixing the upma with the other hand.
Simmer for a while by keeping the vessel closed. Keep a bowl filled with water on top of the lid (to act as a weight, hence aiding the cooking process).
After 6-7 minutes. Remove and check if kanthal (charred layer) is formed.
The upma must be cooked by now. Allow it to cook more if required.
You will be able to remove the kanthal only after it cools well.
Serve with onion- brinjal gothsu and coconut/thengai thogayal... The best combo!!!

Inji Thogayal (Ginger chutney)

2009-05-07T11:55:00.009-05:00

Recipe Courtesy: Janaki Krishnaswamy

The ancient town of Kumbakonam is famous for its temples. You cannot pass through a street without coming across atleast 2 or 3 temples.

You find plenty of turmeric, ginger, round green chillies and tender mangoes. Steeped in its tradition amidst the towering temple gopurams, is the authentic aroma of 'Kumbakonam Sirappu Samyal' wafting through the air. Once such traditional recipe is Inji Thogayal. I got this recipe from my grandmother, Olly.

For those who love the flavour of ginger, it is a pure bliss to eat Inji Thogayal with steaming hot rice, a drop of ghee and a roasted pappad... A humble satisfying meal!

This entry goes to 'GRAMATHU KAIMANAM' event hosted by Shama Nagarajan

Ingredients:

1 tsp toor dal
4 tsp urad dal
4 peppercorns
3 curry leaves
2 red chillies
3 inches ginger
1/4 tsp mustard seeds
1 small gooseberry sized tamarind (about 3-4 inches)
salt to taste
hing 2 dashes
1 tsp gingely/sesame oil

Peel ginger and coarsely chop into pieces.
Add oil in a kadai, splutter mustard seeds. Add curry leaves.
Add toor dal and urad dal, pepper, red chillies, ginger (in order) and roast well till golden brown.
Add hing and leave for 2 seconds.
Transfer to a mixie and grind together with salt and tamarind to a coarse powder.
Now add little water and grind to a coarse thogayal like paste.
Serve with steaming rice and a drop of ghee. It can also be served with dosa.

Note: In most thogayals, urad dal is accompanied with channa dal, however, toor dal is used here.

Mediterranean Pasta Salad

2009-05-06T17:02:00.007-05:00

Mediterranean Pasta Salad

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Penne Pasta -200g
Onion- 1 (chopped into byte size pieces)
Tomato -1 (chopped into byte size pieces)
Black Olives –pitted (10)
Green pepper- ½ (chopped into byte size pieces)
Red pepper-1/4 (cut into byte size pieces)
Parmesan cheese -2 Tbsp
Feta cheese -25 small cubes
Herbs-parsley, basil, oregano 4-5 sprigs
Olive oil – 3 Tbsp
White Vinegar -2 Tbsp
Pepper – 1 tsp
Chilly flakes- to taste
Salt – to taste

Method of Preparation:

-Bring water to boil in a pot. Add salt and cook pasta according to instructions on the box.
-In a food processor, blend together the herbs, parmesan cheese, salt, pepper and vinegar, adding the olive oil little by little. This is our salad dressing.
-In a salad bowl, toss the pasta and vegetables together with the dressing adding the feta cheese at the end.
-Add chilly flakes to taste.

This recipe serves 4

This recipe goes to Mahimaa's 15 minute cooking event

Aval Upma / Maharashtrian Poha

2009-05-05T12:50:00.019-05:00

Aval Upma / Poha

Photo Courtesy: Aarthi (my sister)

I have 2 variations of poha recipe. One is from my grandma / aunt and the other from my sister and bro-in-law.

Variation 1:
This recipe is from Aarthi & Rajesh (sister, bro-in-law)

Ingredients:
Thick Aval/ Poha 2 cups
1/2 tsp jeera seeds
1 onion finely chopped
1 potato steam cooked and partly mashed
salt to taste
oil -3 tsp
Turmeric 1/4 tsp
3-4 slit green chillies
1 tbsp coarsely broken peanuts
Juice of 1 lime
Chopped coriander leaves for garnishing

Soak poha in very little water for about 5 minutes. Keep aside.
Add oil in a kadai, splutter jeera seeds and coarsely broken peanuts.
When golden brown, add green chillies and onions. Fry till golden brown.
Stir in the precooked potato. Add salt, turmeric. Mix evenly.
Add the soaked poha. Simmer for 10 minutes. Put off the stove and squeeze out the juice of 1 lime and mix evenly. Garnish with coriander leaves.

Variation 2: (Re posted)

I got this recipe from my Kamala paati and aunt Mythili. It is the Maharashtrian style poha. I posted this recipe a month ago. Thought I could add this along with the new post....

Ingredients:
Aval/ Poha 2 cups
1 tsp mustard seeds
1 onion finely chopped
1 potato steam cooked and partly mashed
salt to taste
oil -3 tsp
turmeric 1/4 tsp
3-4 slit green chillies
5 tsp grated coconut
juice of 1 lime
1 tsp sugar
Chopped coriander leaves for garnishing

Soak poha in water for about 5 minutes. Drain the excess water. Keep aside. Add oil in a kadai, splutter mustard seeds. Add green chillies and onions. Fry till golden brown. Stir in the precooked potato. Add salt, turmeric. Mix evenly. Add the soaked poha. Add coconut gratings and stir well. Add sugar and simmer for 10 minutes. Put off the stove and squeeze out the juice of 1 lime and mix evenly. Garnish with coriander leaves.

Calorie per serving: 360 cal. Courtesy: http://caloriecount.about.com/

This recipe goes to 15 minute cooking event hosted by Mahimaa

My friend Karthikeyan tried this recipe and sent his aval upma pic...Great na!!!

Paneer Tikka

2009-05-04T13:30:00.014-05:00

Paneer Tikka

Photo and Recipe Courtesy: Priya & Karthik (my friends)

Ingredients:

Paneer slab-400g (cut into 12 cubes of equal size)
Onion-1 large (individual layers separated and cut in large squares)
Tomatoes-2 large (pulp removed and thick skin cut in squares)
Green Pepper -1 (seeds removed and thick skin cut in squares)
Yellow/Orange Pepper-1(seeds removed and thick skin cut in squares)
Lemon -1
Chaat masala - to taste
Skewers- 4

For the marinade

Curds- 3-4 Tbsp
Tikka masala- 3 Tbsp
Jeera/Cumin powder-1/2 tsp
Dhaniya/Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste-11/2 tsp
Pickle gravy (from any pickle you have at home. I used mango pickle masala)-1 tbsp
Orange food color-a couple of drops (optional-I have not used it in the picture shown)
Lemon juice- 5-6 drops

Method of preparation:

-Bring the paneer down to room temperature and cut into cubes.
-Mix together all the ingredients for the marinade into a thick paste.
-Coat all the vegetables along with the paneer well in the mixture and let it marinade in the refrigerator for at least 2 hours.
-Turn on the oven on broil mode and heat it to about 450 degrees or whatever is the highest setting.
-Divide the paneer cubes and cut vegetables into 4 equal parts. Insert them into the skewers in a regular pattern such that each skewer has 3 paneer pieces.
-Foil the edges of the skewers to prevent them from getting burnt. Spray some cooking oil.
-Lay them on a baking dish (While being broiled, paneer gives out some moisture. I like to use a dish which has a little depth and suspend the skewers on the edges of the dish, so that the water can be collected in it and the tikka doesn’t get soggy)
-Broil till paneer and onions get slightly brown. This may take 15-20 min (may vary depending on the type of oven).
-Squeeze some lemon juice and sprinkle some chaat masala. Serve hot with coriander-mint chutney.

Calorie count: 320 cal per serving (approx). Courtesy: http://caloriecount.about.com/

Ladies finger/ okra curry (vendakkai vadhakkal)

2009-05-02T19:05:00.012-05:00

Okra/ Ladies Finger curry

Photo Courtesy: Srinivasan, Padmini (my parents)

This recipe is for starters who are experimenting with their cooking skills...Most of us love this vegetable. This is a very simple recipe made in most South Indian homes. We make this simple curry atleast once in 10 days.

Serves 2

Ingredients:
1 lb okra/ vendakka
1 tsp mustard seeds
1/2 tsp urad dal
2 tsp oil
salt to taste
chilli powder 1/2 -3/4 tsp
turmeric powder 1/4 tsp
S Indian curry powder 1 tsp - optional

Chop ladiesfinger/ okra like shown in the picture. Cut off the edges and discard.
Add oil in a kadai/ wok.
When the oil is hot, splutter mustard seeds. Add the urad dal and roast till golden.
Add the chopped okra. Mix well.
Add salt, chilli powder and turmeric powder.
Continue to cook in medium flame, stirring once in a few minutes till completely cooked.
Add the karamathu Podi (curry powder) . Mix well. Leave it for 2 minutes and take off from flame.
Serve with rice and sambhar/kozhambu/ rasam / curds

Tips: If the okra is too hard or dry, sprinkle some water after it is cooked. Close and continue to cook for another 5 minutes till the okra absorbs water and gets really soft.

Calorie count: 30 calories per serving. Courtesy: http://www.thecaloriecounter.com/

Red Capsicum Thogayal/ Chutney

2009-05-01T15:17:00.013-05:00

Red capsicum chutney/ thogayal

Recipe Courtesy: Sudha Raghunathan

I am a big thogayal fan! Recently, my uncle Sriram recommended capsicum thogayal. Sudha maami is an expert in capsicum thogayal and poondu rasam.
I tried her recipe a few days back... It was simply superb! It tastes a lot like tomato thokku with a distinct capsicum flavour.

It tasted great with white rice, curd rice and dosa.. It is a two-in-one; thogayal cum chutney.

Ingredients:
1 red bell pepper/ red capsicum
1/4 orange/yellow capsicum
1 roma tomato
2 tbsp urad dal
1/2 tsp channa dal
2-3 red chillies
1 green chilli
2 inch tamarind (if the tomato is not very tangy)
salt to taste
3 peppercorns
3 curry leaves
1/4 tsp mustard
3 tsp oil
2 dashes hing

Cooking Directions:

Chop the tomatoes very finely. Chop 1/4 of the red capsicum very finely.
Chop the yellow bell-pepper and 3/4 of red bell-pepper coarsely.
Add oil in a kadai, splutter mustard seeds. When they crack, add curry leaves.
Add the dals, chillies, peppercorns, hing and roast till golden.
Transfer to mixie and grind to a coarse powder.
Add some more oil, add the coarsely chopped bell pepper and saute till crisp. Transfer to mixie and grind together with dals to a coarse paste with salt and tamarind without adding water.
Add oil again in the pan, add the finely chopped tomatoes and finely chopped bell peppers. Saute till very soft and done. Add the paste and continue to saute till it comes to thogayal consistency. Check for salt. Serve with rice/ dosa.

This recipe goes to Mahimaa's 15 minute cooking event

Masoor Dal Makhani

2009-04-30T16:16:00.021-05:00

Masoor Dal Makhani

Recipe and Photo Courtesy: Aarthi (my sister)

We prefer making Dal Makhni with masoor dal. Whole urad dal requires overnight soaking and you must plan a day ahead... Masoor dal is an easier option for making Dal Makhni. Here is my sister's recipe

Ingredients:

1/2 cup masoor dal (Red Lentil)
1 onion finely chopped
2 big roma tomatoes finely chopped
Ginger garlic paste 1/2 tsp
1 tsp kasoori methi
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp jeera seeds
1/4 tsp turmeric
1 tsp chilli powder
salt to taste
Coriander/ cilantro leaves chopped -for garnishing
2 tsp oil
1/4 cup milk / heavy cream

Cooking Directions:

Cook masoor dal in a pressure cooker with sufficient water upto three whistles.
Add oil in a kadai
Splutter jeera. When the seeds crack, add ginger garlic paste and fry for few seconds.
Add the chopped onions. Saute till transparent.
Add the chopped tomatoes. Saute till tomatoes are soft.
Add garam masala, dhaniya powder.
Add salt, turmeric and chilli powder, saute till almost dry.
Add the cooked dal and mix well. Add kasoori methi and saute for a minute.
Stir in milk and boil for another minute till gravy is smooth.
Check for salt. Garnish with chopped coriander leaves.
Serve hot with rotis.

Average calories: 105 per serving. Courtesy:http://caloriecount.about.com/

Red Pepper and Cream Spinach Rotini

2009-04-29T15:35:00.008-05:00

Red Pepper and Cream Spinach Rotini

Recipe and Photo Courtesy: Priya (my friend)

Another fantastic pasta recipe from Priya! I think it is really different... Spinach, creme cheese and bell peppers.. a rare combo!

Ingredients:

Rotini Pasta- 200g
Olive oil -3 Tbsp
Butter- 1 tsp
Frozen Spinach -3 small cubes (thawed)
Garlic -3 cloves (minced)
Onions-1 average sized (fine chopped)
Red pepper-1(sliced after removing the seeds)
Cream cheese (full fat 24g)
Basil pesto-1 tsp
Zest from half a lemon
Juice from half a lemon
1 tsp – Italian seasoning (a dry blend of marjoram, thyme, rosemary, savory, sage, oregano and basil)
Black pepper – 1 tsp
Salt- to taste

Method of Preparation

-In a big pot, being water to boil. Add salt and cook pasta according to instructions on the box.
-Once cooked, strain in a colander and run under cold water to remove any excess starch.
-Add olive oil in a big pan. Once the oil is hot, add butter and garlic. Saute till the garlic infuses its flavor in the oil.
-Before the garlic starts browning, add onions and red peppers. Add a little salt and sauté till onions are soft and red peppers are crunchy.
-Add spinach and cream cheese, Blend together.
-Add pesto, Italian seasoning and black pepper.
-Now add the cooked pasta and toss together with the zest of half a lemon. Check for salt.
-Cook for 2-3 min.
-Move away from flame and add lemon juice.
-Garnish with fresh thyme and serve hot!

[Basil Pesto is found in most grocery stores along with Pasta sauces. However, here is the recipe if you don’t have access to one!-Blend together in a food processor a handful of fresh basil, handful of fresh parsely,2 tbsp of fresh thyme leaves,3 garlic cloves, salt ,2 tbsp of white vinegar and 2tbsp of Extra virgin olive oil.It can be stored in the refrigerator for upto 2 days. ]

Aloo Baingan (Bihari style) / Brinjal Potato curry

2009-04-28T17:34:00.008-05:00

Aloo Baingan

Recipe and Photo Courtesy: Priya (my friend)

This is another superb subji from Priya! I think it is a very different recipe and tastes yummy!

Ingredients:

Half a big American brinjal/ Eggplant - cut in cubes
Equal amount of cubed potatoes
Green chilies- 4 (Slit into halves)
Garlic- 4 cloves
Dhaniya/ Coriander seeds -3 Tbsp
Mustard seeds/Rai - 4 tsp
Methi/ Fenugreek seeds-1/4 tsp
Turmeric powder -1/2 tsp
Salt- to taste
Oil- 4 Tbsp

Cooking Directions:

-Soak the chopped brinjal pieces in water to prevent oxidation.
-In a blender, grind dhaniya seeds, mustard seeds and fresh garlic with a little water into a thick paste. (Do NOT roast the ingredients before)
-In a kadai going on medium flame, put 3 Tbsp oil. Add 1 methi seeds and green chilies. When methi seeds turn slightly brown add the ground masala paste and turmeric powder.
-Stir the masala constantly to prevent it sticking to the base. When the masala cooks and reduces in quantity (oil starts separating from the sides)- add quarter cup water and cook again. Repeat this process 6 times. At the end of this, you should have used about 11/2 cups of water and may have taken about 20 min (This step plays a big role in how the dish turns out)
-Now add chopped brinjal little by little and fry allowing the masala to coat over them. Follow with potato the same way. Add 1 Tbsp of oil and salt. (American brinjals shrink a lot while cooking. It may be a good idea to add salt on the conservative side)
-Cook covered till potatoes are soft, stirring at regular intervals.
-Serve with plain Parathas and sliced onions.

Peanut Candy (Kadalai Urundai/ Mittai)/ Chikki

2009-04-27T22:47:00.006-05:00

Kadala Mittai

Recipe and Photo Courtesy: Rathi (my cousin)

This is the Kadala urundai recipe from my cousin Rathi. All of us at home love peanut candy either in the form of tiny rolls or slabs (chikki). Rathi makes it really well and the best part is that she makes it in minutes in microwave! This recipe serves 3. Working time 10 minutes.

Ingredients:

50 grams of roasted broken groundnuts (deskinned)
6 tbsp of Grated Jaggery / Gur
1tsp of Cardamom Powder

Procedure:

Heat jaggery at high in Microwave for 1-2 mins with monitoring to let it melt
Test a drop of melted jaggery in water if it hardens,its the correct consistency.
Add the roasted nut and cardamom powder and mix well.
Let it cool for a while. When just warm make balls of it and let it aside for it to cool.
Yummy Kadalai urundai in 10 minutes at your home.

This recipe goes to Mahimaa's 15 minute cooking event

Kadai Paneer

2009-04-26T18:38:00.008-05:00

Kadai Paneer

Photo Courtesy: Aarthi (my sister)

I got his superb recipe from my sister-in-law Ramya. My sister made it yesterday and it came out very well! I have also tried this recipe earlier.. It is a sure hit!

Recipe Courtesy: Ramya (my sister-in-law)

Ingredients:
250 gms panneer - cut into cubes and deep fried
1 onion very finely chpopped or pureed
1 onion cubed
2 tsp dhania jeera powder
1/4 tsp haldi (turmeric)
1 tsp chilli powder
2 tsp kasoori methi
5 tomatoes ripe and juicy
1/2 red capsicum - diced
1/2 green capsicum - diced
100 gms whipping cream
pinch of sugar
2 tbs oil
4 cloves, 6 cashew pieces - powdered together
1 tsp ginger garlic paste

Method of preparation:
Cut paneer and fry in oil and immerse them in warm water as you fry and squeeze the water out gently.
Grind tomatoes - heat oil and fry the onions to golden brown.
Add ginger garlic paste and fry for 1/2 min
Add kasori methi and fry for 1/2 min
Add all other dry masalas and fry for 1 min( haldi, dhania, jeera chilli powder, pinch of sugar)
Do not add salt now. Add ground tomatoes and diced capsicum and cover and cook for 5 mins
Add salt and paneer pieces and cover and cook for 5 mins.
Stir gently in between
Add whipping cream till the red color changes to deep yellow and turn off the flame
Serve hot.

Spinach Pizza

2009-04-25T23:56:00.024-05:00

Spinach Pizza

I remember those days in India.. Amma used to make Pizzas at home.. We loved eating Pizzas the Indian way. Amma used to add chilli powder and saute the veggies, add it on the base and top it with tom-chi ketchup! Such a yummy pizza no pizza joint can offer. It was one of my fav tiffin those days.!

Slowly our idea of making Pizza changed..We started enjoying pizzas at different Pizza joints in India...

Who does not love Pizzas!! I am a big pizza fan.. Infact, I feel guilty if I don't eat a pizza once in 15 days! (sometimes once a week)... My favourite is Papa Johns! Monday 5.99 $ single topping pizza deal is the most satisfying pizza!! I also like Crespo Pizza in Houston.. Here is our new Pizza recipe- from the scratch.

Initially when I came to the US, I would wonder how ppl could eat single topping pizza. I found it sooo strange. According to me, a pizza must be loaded with veggies. However, of late I just prefer a single topping pizza with just jalapenos! The magic of America!...The other pizza I like is spinach pizza.

The Dough (pizza base) Recipe

This recipe is from Dave Latimer and Sriram (my uncle)

Ingredients:
3 cups all purpose flour (maida)
3 tbsp olive oil (can be substituted with any refined oil)
1 cup water
4 tsp active dry yeast
2 tbsp sugar
salt- just sprinkle (about a tsp is enough)
[Too much salt kills all the flavour. Do not add salt to taste. Just sprinkle to bring out the flavours]

Microwave 1 cup water for just 20- 30 seconds till warm. Mix yeast, sugar and warm water. Allow it to sit till it froths up.
Mix flour, salt and oil dry. Add the yeast water and continue to mix well thoroughly. Make a firm dough. Sprinkle some more oil in your hands and smear it around the dough.
Close with a wet kitchen towel. Allow it to rest for about 6 hours. Punch the dough as it increases in volume for every 2 hours. It is actually enough if you allow it to sit for 2 hours. However, the texture improves if the dough sits for long.
Divide the dough into two equal halves. Roll out the dough with a rolling
pin first. Bring it to the size of a chappati/ tortilla. Then hand toss the dough by slapping between the two hands till the pizza is b/w 10 -12'.

Pizza Sauce
Alfredo sauce is the best option for Spinach Pizza. However, since I didn't have it at home, I used the regular pizza sauce.
Any store bought pizza sauce is good enough. Since I make Italian only once in 2 weeks, I prefer to buy the sauce. If you cook Italian food regularly, you could make your pizza sauce. This is the recipe for the tomato pizza sauce.

Ingredients:
8-10 Roma Tomatoes
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp dried thyme
1 tsp salt
1 tbsp sugar
1/4 tsp freshly cracked pepper

Boil tomatoes in water till the skin cracks. Peel off the skin. Keep aside
Add the peeled tomatoes and all the other ingredients to a pan and bring to boil.
Add water to bring to desired sauce consistency.

For the Spinach Pizza

Makes 2 pizzas of 10-12'

1 cup frozen chopped spinach, 1/2 tsp garlic powder (optional)
2 cups shredded pizza cheese blend (or) mozzarella cheese
1 cup pizza sauce
Pizza base rolled out

Saute spinach with 2 tsp oil and 1/2 cup water in an open pan. Saute till spinach is well cooked and dry. At this stage, you can sprinkle 1/2 tsp garlic powder (optional).
Divide the dough into 2 parts and roll out 2 pizzas as described above.
Add a layer of sauce (you can use either Alfredo or the regular sauce) on top of the base.
Add a thin layer of spinach
Add shredded cheese
Bake at 450F for 10 min or till cheese just starts to brown.
Divide into 4 parts and serve hot!

Some useful tips:
Be very careful with the amount of salt you add. Im so used to South Indian cooking, I have the habit to adding salt liberally. Just sprinkle when you make pizza base. Do not add salt to spinach.
The pizza base texture improves on resting. Punch the dough once in 2 hours for best results.

For any other veggie pizza, just change the spinach topping to the veggies of yr choice. Follow the same recipe.

Palak Paneer / Spinach Paneer

2009-04-24T16:14:00.005-05:00

Palak Paneer

Photo Courtesy: Aarthi (my sister)

We all love Palak paneer! My mother, sister and almost everyone at home make excellent palak paneer.. Here is the recipe

Ingredients:
2 bunches fresh palak
2 big roma tomatoes/ bangalore thakali (pureed)
1 onion
1 inch ginger or 1 tsp ginger garlic paste
2-3 green chillies
1 tsp garam masala
1/2 tsp coriander powder
1/4 tsp jeera powder
200 gm paneer
1 cup milk
salt to taste
3 tsp oil
oil for shallow frying

Soak paneer in hot water. When it softens, drain and cut into small cubes. Shallow fry the cubes in hot oil. Drain and keep aside.
Clean palak. Coarsely chop the palak leaves. Add a little oil in kadai and saute palak leaves till they shrink. Keep aside.
Grind together onion, ginger, green chillies to a fine paste
Add oil in a kadai, add the onion paste and saute well till dry.
Next add the pureed tomatoes and saute. Add salt, garam masala, jeera powder, coriander powder. Saute well till dry or oil separates
Now, either mash or grind the sauteed palak. Add the palak paste to the gravy and simmer.
Add milk and bring to smooth gravy consistency
Stir in the fried paneer cubes. Simmer for 2 more minutes. Check for salt.
Serve with hot rotis or chawal.