Recipe Central

Ricotta Cheese Burfi

2011-08-15T14:25:00.017-04:00

Many Indian sweets have Khoa/Mawa base.
Khoa is made by thickening milk. Since Khoa was unavailable I have used Ricotta Cheese.
Ricotta cheese is very similar to Khoa.

Ingredients

Ricotta cheese - 2 cup

Sugar - 3/4 cup

Butter - 1/4 cup

saffron - a pinch

milk - 2 tsp

pistachio (ground) - 2 tbsp

cardamom powder - 1/2 tsp

Method

Mash the saffron in 2 tsp milk and keep aside.
Add 2 tsp butter into a pan. Add the ricotta cheese and keep stirring.
Keep the flame at medium heat. Cook till the moisture evaporates and thickens.
At that point add the sugar, saffron and milk mixture, cardamom powder and pistachio.
Add the rest of the butter.
Keep stirring and adjust the heat so that the cheese is not turning brown on the bottom of the pan. It should not be too thick(too hard). A little moisture should be there.
When it thickens pour it into a plate brushed with butter.
Cut it to your desired shape. You can eat them fresh or keep them in the refrigerator for 15-20 minutes and eat also.

Veggie Kothu Parotta

2011-08-11T16:10:00.010-04:00

Kothu Parotta is a road side delicacy. You can see them make it in what they call Thattu Kadai. They make it in an iron griddle coated with oil and mince it with an iron spatula very similar to meat masher. It is usually prepared with egg and meat.

Here I made an attempt to make it with vegetables and Malabar Parotta.

Malabar Parotta is a layered flat bread prepared with Maida and oil.I used the recipe for Malabar Parotta from My Treasure...My pleasure. It took me 4 to 5 times at least to come close to getting layers. Try it by using half of the ingredients. But you can always use it for kottu parotta since we are any way going to shred the parotta.

Frozen Parotta also works well. If parottas are unavailable try making it with plain parathas. It comes out good too.

Necessary items

Malabar Parotta/Plain Paratha - 6-8 in nos.( Shred them with your hands)

Onion - 1(cut long)

Green pepper, Red Pepper - 1 each(cut long)

Tomato - 1 (cut long)

Carrot - 1 _(Scraped)

Garlic - 4-5 cloves(dice them really small)

Turmeric pdr, Chilli pdr, Coriander pdr - 1 tsp each

Green chillies - 2 (cut long)

Tomato paste - 1 tsp

cumin seeds - 1tsp

Chaat masala - 1tsp

Oil - 2 tbsp

salt to taste

Curry leaves - 3-4 in nos.

coriander leaves for garnish

Method

Heat oil in an iron skillet or a non stick pan. Keep the heat in medium.
Season with cumin seeds and curry leaves.
When the cumin seeds pops add chopped onions and green chillies.Fry them until light brown.
Add green pepper, red pepper,carrot, tomato and garlic paste. Fry until the raw smell goes away .
Then add turmeric pdr, coriander pdr, chilli pdr, chaat masala and salt. Fry them for couple of minutes.
Add the shredded Malabar parotta/ plain paratha.
Garnish with coriander leaves and serve hot.

Easy Samosa Chaat with left overs

2011-08-10T14:25:00.003-04:00

When ever I have samosas and chole left overs from dinner parties this a favorite evening snack in my house for the next day. The recipe serves 2 people.

Necessary items

Cocktail Samosas -- 10 nos. or Regular Samosas - 4 nos.

Left over chole/channa curry - 1 cup

Onion - 1 (cut it into small pieces)

Tomato - 1(cut it into small pieces)

Coriander chutney and Tamarind date chutney(store bought)

Amchur powder

Chaat Powder

Yougurt - 1/2 cup

Sev for garnish(if you have it)

Coriander leaves for garnish

How to arrange them in a bowl

Since the samosas are already fried keep them in the oven for 8-10 minutes at 300 degree F.
Heat up the chole also in the microvave.
Take a bowl. Add the samosas in the bottom. Add the chole/channa curry over it. Keep it for couple of minutes so that the chole soaks in the samosas.
Add coriander and tamarind date chutney as per your taste.
Garnish it with cut onion, tomato, yogurt, amchur powder, chaat powder sev and coriander leaves.

NanKhatai(Indian Biscuits)

2011-08-10T13:30:00.010-04:00

This is usually served with tea in India.
This is an eggless butter cookie liked equally
by young and old.

When I was small this used to be one of my favorite summer project with my mom.
Those days we used to have the aluminum electric round oven that has a glass lid on the top. I would check the oven every 2 minutes and see how it expands and lightly brown on the bottom. I was telling my kids this story and they wanted to do the same thing with me. Kids had so much fun making them and they were very proud of the final product.
I have made some variations in this recipe to suit kid's likings.

Ingredients

All purpose flour - 3 cups

Butter - 1 cup(room temperature)

Sugar - 1 cup

baking pdr - 2 tsp

baking soda - 1 tsp

cardamom pdr - 1tsp

cocoa pdr - 2 tbsp

pistachio (ground) - 1 cup

cashew , almond - few for decorating

Strawberry/peach jam for decorating

Method

In a bowl mash the butter with a spatula. Add the sugar and make it into a paste by stirring for 8-10 minutes.
Then add the flour,baking powder and baking soda and mix well. The dough should not be too soft.
Divide the dough into 3 different portions.
Add vanilla essence to one portion.
Add cocoa powder to the next portion.
Add cardamom and 1/2 of the ground pistachio to the 3rd portion.
Roll the dough into small balls. Flatten them in your palm.
Decorate them with dipping them in ground pistachio or cashew or jam in the center.
Make a small ball of white and cocoa dough. Combine them to make desired pattern.
Take a cookie sheet. Spread parchment paper and put the cookies 2 inches apart.
Preheat the oven to 310 degree fahrenheit. Bake the cookies for 25-30 minutes in the oven. Keep an eye since oven can vary. The cookie is done when you can see light brown color on the bottom of the cookie.
Take it out and keep it for cooling before tasting and storing.

Gobi Mancurian

2009-02-21T11:21:00.003-05:00

This is a dry version of Gobi Manchurian served as an appetizer. I have adapted this recipe from ShowMeTheCurry.com. We can reduce the spice and kids can also enjoy this dish.

For Frying

Cauliflower - 1
Corn starch - 2 tbsp
all purpose flour- 1 cup
black pepper
salt to taste
oil - for frying

Cut the cauliflower into bite size florets.

Mix the allpurposeflour with corn starch,black pepper, salt and water in a
consistency where you can dip the florets and fry it in the oil.

For the sauce

Onion - 1
Soy sauce - 1/4 cup
red chilli sauce - 2 tsp
green chilli - 2
garlic - 6-7 cloves
tomato ketchup - 2 tbsp
white vinegar - 2 tsp
corn starch - 2 tsp
oil -2tbsp
green onions for garnish
coriander leaves for garnish

Method

Cut the onions and garlic into small pieces.
In a pan add the oil. When it is hot add the onion and fry it . Add the garlic and green chillies and fry. Then add the red chili sauce, Soy sauce, tomato ketchup and white vinegar. When it is cooked and the oil starts to come out add 1/4 cup water and corn starch. The corn starch act as a thickening agent.
When it all comes together add the fried florets. Garnish with green onions and coriander leaves and serve immediately. When you mix the florets with the thick sauce be careful so that it doesn't break.

PS: Also you can prepare the sauce ahead and fry the florets just before it is ready to serve and mix.

Eggplant Curry

2007-08-02T12:00:00.000-04:00

Eggplant ia fruit which we use as a vegetable. When buying eggplant, look for heavy, firm fruit with clean dark skin without much marks. The ones with fewer seeds inside are less bitter. They come is different sizes and colour. I have used the large pear shaped eggplants with dark purple-black colour usually available in the super markets.

Ingredients

Eggplant - 1 medium sized

Tomatoes - 2 medium

onion - 1 medium

Ginger - 1 small piece

garlic- 3-4cloves

green chilli- 2

Musturd seeds, cumin seeds - 1/2 tsp each

curry pdr - 1 tsp

salt to taste

ghee/oli - 3 tsp

Method

Cut the eggplant length wise(1 inch). Sprinkle salt and put it in a colander. Put a heavy pan over the eggplant and let it sit for 1/2 hr. We can see the water collected at the bottom. discard this water.

Cut the onion and tomatoes finelyand keep it aside. Make g3 paste.

In a pan add 2 tsp ghee. Add musturd seeds and cumin seeds. When it spluters add the onions and g3 paste. Fry till light brown.

Add the eggplant and fry it again. Sprinkle little water.

When it is half cooked add the tomatoes, curry pdr and salt to taste and cook it in low flame for 8-10 mnts.

Garnish with coriander leaves and pour a tsp ghee over the dish just before serving.

Cauliflower Red Beans Curry

2007-08-02T11:25:00.000-04:00

This a very last minute side dish . Cauliflower should be always cooked very carefully since overcooking tends to let out a bad smell. Also the curry tends to be very mushy. So when ever I cook cauliflower I soak in boiling water instead of directly boiling in water and let rest of the cooking in the end. Also the red beans and cauliflower is a good combination.

Ingredients

Cauliflower - 2 cups(florets)

Red beans - 1/2 cup

Onion -1

Tomato - 2 medium

Coriander pdr - 1 tsp

Amchur pdr - 1 tsp

ginger - medium piece

green chillies - 2

salt to taste

Ghee - 2 tsp

Method

Soak the red beans for 4-6 hrs. pressure cook it adding little salt.

Boil water . Add salt and put the floretts . let it sit for 7-8 mnts. Then drain it.

Grind the ginger and green chillies into paste.

In a pan add 2 tsp ghee. Add the cut onions and fry it. Add ggpaste and cauliflower to it. Fry it till a light brown coating appears on the cauliflower. Add the coriander and amchur pdr and tomatoes. Add 1/4 cup water and cook it in medium flame covering it 3/4th for 5-7 mnts. Add salt if necessary.

Garnish it with corianderleaves or parsely.

Happy Vishu 2007! Ada Pradhaman

2007-04-15T13:27:00.000-04:00

We celebrated Vishu today. Vishu means EQUAL. It is considered as the Malayalam New Year day. We keep Vishukkani(offering to god) the previous night and on the day of Vishu early morning as soon as we get up we see God first and pray for the prosperity of the year ahead.
Back in India we used to burst crackers and youngsters get Vishu kai neettam from all the elders of the family. This is the time of the year our piggy banks used to get full.
Also the lunch of the day will be like a feast with sweet, salt,sour and bitter items.
This year I made AdaPradhaman for neyvedyam along with other lunch items.

Ingredients

Ada - 1 cup
Milk(whole) - 3 cups
Sweetened condesed milk - 1 small tin
Sugar if necessary
water - 2 cups
Elaichi pdr - 1/2 tsp
Ghee - 1/2 tsp

Method

In a well washed vessel add 3 cups whole milk. Put a long spoon in it. Keep it inside a pressure cooker(Clean the cooker also before using since the milk might get spoiled otherwise). Let 3 whistles come. Keep it in low flame and cook the milk for 1/2 hr. Off the heat after 1/2 hr.
Meanwhile boil 2 cups water. Add the ada to the boiling water. Off the heat and keep it closed till it becomes soft(20mnts). Drain the ada. Keep till all the water is drained(10 mnts).
Take the milk out from the cooker. The milk will have become pink colour.
If the vessel is big enough continue in the same vessel or transffer it to a wider vessel with thick bottom.
On medium flame start cooking again. Add the ada to the milk. Add the sweetened condensed milk. Let it cook for another 1/2 hr. If the sweetness is less then add sugar to your taste.
Stir it with a spoon every now and then . See that it does not stick to the bottom of the vessel.
In the end add elaichi pdr and 1/2 tsp ghee to it for nice smell and taste.

Salt Cheedai

2007-03-30T15:37:00.000-04:00

This a very nice after noon snack to munch. This is usually made in our community for Krishna Jayanthi. This is the first time I am trying and it was a success .
In india I have heard my mother's generation talk about cheedai which can betray you. If there are lumps in the rice or urad flour it might pop and spread the oil all over the working area.
So all these years I was not prepared to take a risk. My mother would send cheedais whenever somebody comes from India. My kids and hubby likes it so much whenever they are walking past kitchen counter they would take some and munch. So I thought why not I try it.
I included my small ones to help me make small balls from the dough. They had fun since they had a counting game.
Also I was very careful with the oil. So here it is from my kitchen for you to try.

Ingredients

Raw Rice – 2 cups
Urad dal – ¼ cup
Butter – ¼ cup
Salt to taste
Cumin seeds, pepper pdr – 2 tsp each
Asafoetida - a pinch
Oil for deep frying

Method

Wash and soak rice for 1 hr and drain it. Spread it over a piece of cloth. After 2-3 hrs grind it in the mixie into rice flour. In a kadai fry the flour till it is light brown in low heat. Sift through a coarse sieve so that there are no lumps.

Fry the urad dal till it is light brown. Grind it in the mixie into a smooth flour. Sift and Mix it to the rice flour.

Add the butter, salt to taste, asafoetida, cumin seeds and pepper pdr. Mix well. Add enough water to make it into a thick dough. Spread a wet towel. Pinch small balls of the dough and put it on the towel so that it does not get dry.

Heat the oil. Put the Cheedai(10-15 nos at a time) into the oil and fry it till golden colour.

PS: Instead of pepper pdr , chilli pdr can be used.

Rava Ladoo

2007-03-23T16:37:00.000-04:00

I think of all the ladoos this is the easiest and very tasty. I always refer Meenakshi Ammal's Cook and See to make sweets and savouries. This is also adapted from her book. I have reduced the quantity of ingredients and made small differences in method.

Ingredients

Suji Rava - 1 cup
Sugar - 1 cup
Ghee - 1/4 cup
Cardamom pdr - 1 tsp
Cashewnuts - handful( broken)

Method

Heat a pan and fry the suji rava till it is golden brown. Keep on stirring it and adjust the heat when frying since it can burn fast. Spread it on a plate and let it cool down.
Grind the sugar in the mixie till smooth. Add the Rava and grind it again . Rava should nicely blend with sugar. It should not be too smooth.

1) In the same pan add 1 tsp ghee. Fry the cashewnut. Add rest of the ghee. When the ghee is hot off the heat. Add the ground ravasugar mixture and cardamom pdr. Mix well with a spatula. After 3-4 mnts try to make small balls of the mixture. If it is too hot for your hands even then wait till it is warm. The ladoos will be a little soggy, but it will set well after half an hour.

2) Another method you can use is mix the fried cashews, ravasugar mixture and cardamom pdr well. Heat the ghee seperately. Pour it in to the mixture little by little . Mix it and make the ladoos.

Methi Peas Curry

2007-03-14T12:48:00.000-04:00

I buy Methi leaves(Fenugreek) at least once a month to make Methi chappathis. My kids always accompany me to the store and they would always remember to take Methi and coriander leaves. They like it since I allow them to pluck the leaves . I tell them who ever plucks more leaf would get a treat. So by the time I done putting all the other vegetables away, they would have separated all the leaves from the stem. So that job is less for me. I keep the leaves in a container in the refrigerator at least for 15-20 days.
The other day I was looking at Indira's site for some Methi recipes and saw her Methi MattarMalai. It looked really mouth watering. But I did not have cream with me. So I made my version with coconut milk. Also my method slightly varies from hers. After all cooking is about trying in different ways. So I am sharing it with you.

Ingredients

Methi leaves – 1 cup
Sweet Peas – 1 cup (frozen)
Potato( cubed) – 1 cup
Coconut milk – 1 cup
Onion- 1 medium
Ginger – a medium piece
Green chillies -1
Cinnamon – small piece
Cloves – 4-5nos
Salt to taste
Oil – 2 tsp

Method

Boil water and put the potatoes. When it starts to cook drain it and keep it aside.

Cut the onion and sauté it in 1 tsp oil. Grind it with ginger, green chilli, cloves, cinnamon and handful peas(for thickness) . Add little coconut milk to make it into paste.

Chop the methi leaves. In 1 tsp oil lightly sauté the peas and methi leaves (for 1 mnt). Add the potatoes and ground paste. Add rest of the coconut milk and salt to taste. Cook it in medium flame for 10 mnts.

Onion Tomato Parathas

2007-03-07T14:28:00.000-05:00

Dough:

Wheat flour – 2 cups
Salt a pinch
Oil -1 tsp
Warm water to make the dough

Combine all the ingredients and make a thick dough. Knead the dough well . Keep it closed in a bowl for at least 30mnts.

Filling:

Onion , tomato – 2 cups chopped thinly
Sambar pdr – 1 tsp
Salt to taste
Mustard seeds – 1 tsp
Ghee – 1 tsp

In a pan add oil. When the mustard pops add onion. When it is lightly brown add sambar pdr, tomatoes and salt to taste. Let it cook nice and thick.

To Make Parathas:

Make 2 balls from the dough. Make very thin rounds(like we make chappathi) .

Spread the filling on it .

Cover with the other round. Press the sides well with wet finger tips.

Put it on hot tawa. Spread butter on both sides and shallow fry it.

Cut into half. This is good to eat with plain curd.

Cauliflower-Capsicum Fry

2007-03-07T14:14:00.000-05:00

I always like sukha subji with my rotis. I like to see the colours of vegetables we add. Also the masala will be very mild. Any way this took only 15 mnts to prepare.

Ingredients

Cauliflower – 2 cups ( florets)
Capsicum – 1 cup chopped(green)
Onion -1/2 cup chopped
Green chillies – 2
Garlic – 4-5 cloves
Garam masala – 2 tsp(I used parampara tawa mix)
Ghee – 1 tbsp
Salt to taste

Method

Wash the florets . Boil water. Add salt. Put the cut florets in and keep it closed for 7-8 mnts.

In a pan add 1 tbsp ghee. Add chopped onion. Let it fry. Then add the capsicum. Fry it till it is soft.

Then add the green chillies , garlic and little salt to it. Also sprinkle the masala pdr.

In the end add cauliflower florets. Fry till the everything comes together.

Turn off the heat when a light brown coating starts to appear on the cauliflower.

Split Peas and Spinach Dal

2007-03-07T13:58:00.000-05:00

Split peas is pale green colour and has a very mild flavour. It retains the colour even after we cook. It is also usually used in soups and stews. I just tried it with the same ingredients we add to make moong dal. To add more green to it I have added spinach to it. Instead of making it into a paste we can also chop it thinly and add to the dal.

Ingredients

Green split peas – 1/2 cup
Spinach – 1 cup chopped
Onion, tomato – 1 cup chopped each
Green chillies – 2
Ginger – grated 1 tbsp
Mustard seeds,cumin seeds – 1 tsp each
Oil – 2 tsp
Asafoetida – a pinch

Method

Wash the lentils, soak in water for 15 mnts and pressure cook it(4 whistles).

Boil water and add the spinach. When it is soft, grind it into a smooth paste.

In a pan add 2 tsp oil. Add the mustard and cumin seeds. When it pops add the onion and fry. When it turns light brown add green chillies, ginger, asafetida and tomatoes. Fry till the tomatoes are soft. Then add the cooked lentils and spinach.

Add salt to taste. Add little water if necessary. Cook it for 6-7 minutes.

Aloo Mattar

2007-03-03T12:25:00.000-05:00

Its been quite some time I blogged. Joined for some classes. So totally tied up. Yesterday I was surfing and saw that Potatoes were the Ingredient for Jhiva this month. Since I was late I am just posting my recipes here. Green peas is one thing my kids love especially my older one. He says it is green peanut. I am okay with whatever name they give unless they eat it. Any way this was one of the first NorthIndian dish I learned when I started cooking.

Ingredients

Potatoes – 2 medium
Green peas – 1 cup(I use frozen)
Onion – 2 medium
Tomato – 2 medium
Cumin , Sauf – 1 tsp each
Garlic -3-4cloves
Ginger – a small piece
Green chillies -2
Ghee – 2 tsp
Salt to taste
Garam masala pdr – 1 tbsp
Coriander leaves to garnish

Method

Peel the potatoes. Wash well . Cut into cubes. Cook it in boiling water adding salt.
Drain it. Keep some of the water aside for later use.

Cut one onion and tomato. In a pan add 1tsp ghee and fry it adding garlic , cumin and sauf. When it is fried nicely let it cool . Then grind it with ginger, green chillies and garam masala pdr.

Cut the other onion and tomatoes finely. Add 1 tsp ghee and fry the onion when it is lightly brown add the tomatoes and and fry till the raw smell is gone. Then add the ground mixture to it. Also put the cooked potatoes and peas into it. Add the cooked water and salt to taste to it. Close it 3/4^th and let it cook for 7-8 mnts in medium flame.

Garnish it with coriander leaves.

PS: If you are using the dried Mattar soak it for at least 5-6hrs in warm water. Then pressure cook it.

Aloo Dum

2007-03-03T12:15:00.000-05:00

Ingredients
Small round potatoes – 8-10nos
Onion – 2
Cumin – 1 tsp
Green chillies – 1 tsp
Redchilli pdr – 1 tsp
Ginger - 1 small piece
Turmeric pdr – ¼ tsp
Badam – 5-6nos
Clove – 3-4 nos
Cinnamon- small stick
Cardamom – 2 pods
Garam masala pdr – 1 tsp
Curd – ¼ cup
Salt to taste
Oil – 4 tsp

Method

Cook the potatoes adding salt in the cooker . Off the cooker just before the first whistle.
When it cools down peel it . Prick it with toothpick.
Add 2 tsp oil in a pan. Add turmeric pdr and chilli pdr. Add the potatoes and fry it . See that a light brown coating appears. Keep it aside.

For the Gravy.

Cut the onions. Fry lightly in 1 tsp oil.Add badam,cumin seed and cinnamon. Grind it along with cloves,cardamom and green chilli. Beat the curd also with the paste.

Pour it back to the pan. Add some water, garam masal pdr and salt to taste and cook it for 5 minutes keeping it closed. In the end add the potatoes and cook for another 2-3 mnts open. Keep it closed.

Before serving garnish it with coriander leaves.

Bell Pepper Rice

2007-01-15T11:42:00.000-05:00

Ingredients

Bell Peppers (Red,yellow,orange,green) – 1 each
Peas – handful(frozen)
Cauliflower – 5-6 small florets
Basmati rice – 2 cups
Bay leaf – 3
Water – 3 cups
Salt to taste
Cashew,kismis – hand ful
Ghee – 6 tsp
Coriander leaves to garnish

For Masala

Onion , tomato – ½ each, sour cream – 1 tbsp, Garlic- 3 cloves, ginger-medium piece, greenchilli – 1, cinnamon – stick, cloves – 4, cardamom – 2pods

Fry the above ingredients in 1 tsp ghee and grind it into a smooth paste.

Method

In a wide pan add 3 tsp ghee add the basmati rice and fry lightly. Add the bay leaf and fry again. Then add the masala and salt to taste to rice. In a vessel add 3 cups water and put the rice. Let it stand for 10 mnts.
Pressure cook it. You can also use a rice cooker.

Meanwhile cut the Bell Peppers into small pieces. Add 2 tsp ghee. Add chewand kismis. Fry it . Add capsicum, cauliflower and fry it nicely . In the end add the peas also to it.

When the rice is done mix the fried vegetables. Garnish it with coriander leaves

PS: If you have biriyani masala you donot need the to grind the ingredients. Just dissolve it with the rice and water before cooking.

Kofta

2007-01-15T11:37:00.000-05:00

Koftas are meat ball dumplings in rich gravy. But in todays world vegetarianism becoming very popular koftas are made of all sort of vegetables like long squash(chorakkaya), potatoes, peas,carrots, paneer, cabbage, cauliflower etc. The gravy recipe also varies a lot. The curry I have presented here is a very easy method . Usually I use chorakkaya for koftas since that is my favourite. But this weekend to make it a little different and easy I made koftas with potatoes.

To make Koftas

Potatoes – 2 large
Seasoned Bread crumbs
Salt to taste
Oil for deep frying

Pressure cook the potatoes adding little salt. Peel the skin and mash it nicely. Add enough bread crums to hold it together. Mix well and make it into oval balls. Deep fry it in oil.

To make Gravy

Onion – 1
Tomatoes – 1
Badam – 7-8 nos
Ginger- a small piece
Garlic- 3 cloves
Green chillis -2
Coriander and cumin seeds – 1 tsp each
Cardamom – 2 pod bay leaf - 2
Maida – 1 tbsp
Ghee – 2 tsp
Milk – ¼ cup

Cut the onions and tomatoes. Fry it in 1 tsp ghee along with badam, garlic, coriander,cumin seeds and bay leaf. Grind it in to a paste adding ginger and green chillies.

In the same pan add 1tsp ghee. Add 1 tbsp maida. Fry it in low flame . Then add milk. It will start to thicken, at this point add the ground mixture to it . Add ½ cup water, salt to taste and cook it in low flame for 10mnts stirring every now and then.

Just before serving heat the gravy. Add the koftas and Garnish it with coriander leaves.

This is nice with rice and parathas
PS: Insted of milk you can use light cream. It will give more richness to the gravy.
Also you can add 2 tsp rice flour to the koftas if it is breaking while deep frying.

Lima Beans Curry

2007-01-04T19:27:00.000-05:00

Studies says that lima beans are good for reducing cholestrol in the body.Also it is rich in protien and fibre. These are also known as butter beans and are sweeter types. You can use fresh , frozen or dry lima beans for this recipe. Dry lima beans should be soaked atleast 8 hrs prior to cooking. To know more Click here.

Ingredients

Lima beans – 1 cup(frozen)
Potato -1
Onion – 1
Green chillies - 2
Turmeric pdr – ½ tsp
Jeera -1 tsp
Masala pdr – 1 tsp(parampara brand)
Coconut milk – ½ cup
Salt to taste
Coconut oil – 2 tsp

Method

Peel the potatoes. Cut into cubes and cook it in boiling water till it starts to turn soft. Drain it.
In a pan add 2tsp oil. Add jeera and masal pdr.
Then add the cut onions and green chillies. Fry it.
Add turmeric pdr and half cooked potatoes. Fry till the potatoes are cooked.
Add the lima beans. Add salt to taste.
When the beans become soft add coconut milk add cook it for 7-8 mnts in low flame till it all comes together.

This dish will not be too gravy. If you need gravy add more coconut milk and little water .Cook it for 10mnts.

Haupia - My entry to JFI Event 01/07

2006-12-31T19:13:00.000-05:00

For the past 4 months I have been following the JFI event started by Indira. This time when Ashwini of Food for Thought came up with the ingredient coconut I thought of taking part too. Moreover being New Year why not start with a refreshing sweet.
Since this is my first time I am entering a very simple but traditional dessert recipe made in Hawaii. It is called Haupia. Haupia is a Hawaiian dessert made from coconut milk. This has a pudding consistency. Usually this is made with coconut milk made from scratch. But since I did not have the time, I made it with canned coconut milk.

Ingredients

Coconut milk - 1 cup
whole milk - 1/2 cup
corn starch - 2 tbsp
sugar - 3 tbsp
finely cut fresh coconut to garnish

Method

In a pan heat the coconut milk. Keep it in low flame.
Mix the sugar and cornstarch to it . Stir in so that there are no lumps.
Cook it till it starts to thicken. At this point add the whole milk to it. Cook it in low flame stirring. It will thicken and will become smooth and shiny.
When it is thick pour it in a rectangular pan. Let it cool and chill it for 2hrs in the refrigerator till firm.
For serving Scoop and serve it in a plate. Sprinkle some finely cut fresh coconut.

This recipe serves 4 small cups.

Red Potato & Spinach

2006-12-30T18:10:00.000-05:00

Since the skin is Red it is called Red potatoes. But if we peel it looks the same as normal potatoes. But this is always washed thoroughly and cooked with its skin on. Usually I bake the red potoes adding italian herbs. But today I thought of adding spinach to it and it tasted kind of different mainly because it didnot have much spices added to it. My kids loved it with chappathi and curd.

Ingredients

Red potatos – 3 nos
Spinach – ½ bunch
Salt to taste
Pepper pdr – 1 tsp
Coriander cumin pdr – 1 tsp
Oil – 3 tsp

Method

Wash the red potatoes well in water. Cut them into cubes. Donot peel the skin.
Boil water. Add little salt and put the cut potatoes. Drain it when it starts to become soft.
Wash the spinach. Cut them finely and keep it aside.
In a pan add 2 tsp oil. Add pepper pdr and coriandercumin pdr . Mix it in the oil with a spatula.
Then add the cooked potatos and the cut spinach . Add salt to your taste. Cook till the spinach become soft.
Drizzle 1 tsp oil in the end.

Paneer-Capsicum Fry

2006-12-30T18:03:00.000-05:00

This is a very easy dish to prepare when you are in a hurrybury. The masala paste I used here is the Parampara brand. It gives a nice taste and flavour to the dish.

Ingredients

Paneer,Capsicum,onion – 1 cup each(cut into small cubes)
Green chillies – 2
Salt to taste
Masala paste – 2 tsp(I use parampara brand)
Ghee – 2 tsp
Lime to garnish

Method

Place a non stick pan in low flame. When it is hot. Put the paneer cubes and fry it till all sides are light brown. If you feel it might stick to the bottom add ½ tsp oil before putting the paneer cubes.
In a pan heat 2 tsp ghee. Add the masal paste and green chillies. Blend it in the oil with a spatula.
Then add the onions fry it.
Then add capsicum and fry it.
In the end add the paneer cubes. Add salt to your taste.
Sprinkle some water and fry it for another 3-4 mnts stirring everynow and then.

Squeeze lime juice before serving. This is a dry dish.

Mixed Beans Curry

2006-12-30T17:57:00.000-05:00

I had this packet of mixed Beans(pinto,blackeye,kidney,White,red,splitpea,lentil) to make Bean soup. I made it once , but was not a big fan. So I thought why not make a dish similar to Rajma. I changed the ingredients a little and here it is for you to check it out.

Ingredients

Mixed beans – 1 cup
Onion – 1
Tomato – 1
Coriander seeds – 1 tsp
Cumin seeds -1 tsp
Turmeric pdr – ¼ tsp
Sauf – 1tsp
Garlic – 2 cloves
Redchilli – 1
Curry leaf -7-8 nos
Oil- 2 tsp
Salt to taste

Method

Soak the beans for 4hrs.
Pressure cook it adding little salt. Drain and keep it aside after cooking. Keep the drained water.
In a pan add 1 tsp oil. Cut onions and add it. When it is lightly fried add garlic, coriander,cumin, sauf, redchilli, 4 curry leaves to it. Fry it lightly. Grind it in the mixie.
Add 1 tsp oil in the pan. When the oil is hot add rest of the curry leaves. Cut the tomato and add it to the hot oil. Fry it till soft. Add turmeric pdr.
Then add the ground mixture and fry it.
Then add the cooked beans.Add water . Add salt to taste.
Cook it in low flame for 10 mnts keeping it closed.

This goes well with plain rice and chappathis.

Potato Gnocchi

2006-12-17T17:10:00.000-05:00

Gnocchi in Italian means Dumplings. It usually falls under the pasta dishes. I love to watch the cooking show in PBS every saturday. One of the episode in Lidias Bastianich's show was Potato gnocchi. I wanted to try out but never got a chance to make it from scratch. So last weekend I included gnocchis in my list when I went shopping. I bought the Gnocchis sold in vaccum sealed packets(Colovita brand). You also get the dried ones. The tomato sauce ,I usually make and keep them so that when ever I want to make pasta I can use them. I have followed mostly Lidia's recipe for the sauce with little changes.

Potato Gnocchi – 1 cup
Tomato sauce – 1 cup
Parmesan Cheese – 1 cup(grated)
Bread crumbs – 2 tbsp
Italian herbs – 1 tsp

Tomato sauce
tomatos - 8 plum tomatoes
onions - 1
carrots - 1/2 cup(diced)
celery - 1/2 cup(chopped)
extra virgin olive oil - 2 tbsp
pepper pdr - 1 tsp
bay leaf - 2-3nos
paprika to your taste of heat
salt to taste

Cut the tomatoes and pulse it in the mixie till it is coarsely ground.

In a deep pan add olive oil. Add the cut onions , carrots and celery. Fry it lightly. Add the ground tomato sauce, paprika,salt and pepper pdr. Add 2 cups water and bring it to a boil. Add the bay leaf , cover it and then let it simmer for 45mnts. Stir in between.
Open it and let it cook for anothe 15-20 mnts. The sauce will thicken. Use necessarry sauce for the gnocchi and store the rest in air tight container in the fridge for 8-10 days.

To complete the Gnocchi

Boil water in a pasta pot. Add the potato gnocchi when the water boils. Let it cook for 8-10 mnts till it is soft. Drain it. Keep some of the cooked water for later use.

Prepare the tomato sauce ahead. If it is thick add some cooked water to the sauce and heat it. Stir in ½ tsp Italian herbs to it.

Platter the gnocchi. Pour the tomato sauce on top. Sprinkle cheese,bread crumbs and Italian herbs.

You can eat this with italian bread or even just as it is.

Rajma Masala

2006-12-14T14:34:00.001-05:00

Just as the name ,this maroon coloured bean has the shape of kidney. It is rich in minerals. In addition to lowering cholesterol, kidney beans has high fiber content prevents blood sugar levels. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein.

Ingredients

Kidney beans – 1 cup
Onion- 1 medium
Tomato – 2 medium
Toor dal – 1 tbsp
Coriander seeds, cumin seeds, sauf, black pepper – 1 tsp each
Cinnamon stick –small piece
Garlic – 2-3 clove
Garam masal pdr -1 tsp(optional)
Salt to taste
Redchillipdr to taste
Oil – 3 tsp
curry leaves

Method

Soak the beans over night. Pressure cook it adding little salt. See that it is not over cooked. When you drain the beans donot throw the water away. Keep it aside for later cooking.
In a pan fry the toor daal to light brown and pressure cook it.
Cut onion and tomato and fry it in a pan addingoil. When it becomes soft add garlic cinnamon,coriander,cumin,saunf and black pepper. Grind it in the mixie.
Add the ground mixture to the kidney beans and toor dal. Add salt and redchilli pdr to your taste. Also add garam masala pdr. Add necessary bean water and cook it in medium flame for 10-12 mnts.

Garnish it with curry leaves

CabbageVadas in Sourcream Gravy

2006-11-30T14:18:00.000-05:00

Cabbage vada

Cabbage grated – 2 cups
Cornflour – 1/2 cup
Salt to taste
Oil for frying

Cut the cabbage and pulse them in the mixie. It will come to a grated form. Add the corn flour and salt .
Heat oil in a pan. Make small vada and fry it till golden brown.

Sour cream Gravy

Sour cream – 1 cup
Water - 1 cup
Greenchillies -2
Ginger –a small piece
Basen – 1 tbsp
Sauf -1 tsp
Turmeric pdr – 1/4tspalt to taste

Mix all ingredients and Pulse 2-3 times it in the mixie.

Seasoning

Oil – 1 tsp
Onion -1small
Cumin seeds -1 tsp
Asafoetida –a pinch
Curry leaf – 4-5 nos

Cut the onion finely.
In a pan add 1 tsp oil. Add cumin seeds and curry leaf. Then add the onion and fry it. Add asafoetida. When the onion turn golden brown add the gravy mixture to it. Let it boil till the raw smell of Basen goes(15mnts) in medium flame. Stir in between. Add little water if it thickens. Also add salt to taste.
Just before serving add the vadas

Serve it hot with pulao or parathas.

SnakeGourd(Padavalaga)Curry

2006-11-30T14:14:00.000-05:00

Ingredients

Snake gourd – 1
Grated coconut -1/2 cup
Onion – 1
Salt to taste
Turmeric pdr – ¼ tsp

Seasoning

Oil – 1 tsp
Mustard seeds -1/2 tsp
Channadal – 1 tsp
Urad dal – 1 tsp
Redchilli – 2

Method

Cut the snakegourd. Boil water. Add little salt. Add the cut snake gourd . When it starts to soften Drain it.
In a pan fry the grated coconut with out adding oil till it turns golden brown. Keep it aside.
Cut onion finely.
In the same pan add 1 tsp oil, mustard seeds, channadal, uraddal and red chilli. When it pops, Add the finely cut onion and fry it. When it turns light brown add the snake gourd, little turmeric pdr .
Sprinkle the fried coconut and mix well.

This goes nice with rice and rasam.

Egg Curry

2006-11-30T13:54:00.000-05:00

This is the first time I am making egg curry at home. Some how i am not very fond of Egg, but my kids and husband like them a lot. More over in our house back in India egg is also considered nonveg. But coming out from India most of us tend to eat everything especially egg is supposed to be good protien for kids. When ever my husband accompanies me to the Indian store he would ask me to buy the Parampara masal pdr for egg gravy. So 2 weeks back when I went shopping i got some . We were having some firend come over too. But when time came to put the masal pdr I instead added sambar pdr. It tasted good. I exchanged my unopened masala when i went to the store next time.

Ingredients

Eggs – 6
Onion – 2 medium
Tomato – 2 medium
Sauf – 1 tsp
Garlic – 3-4 cloves
Grated coconut – ¼ cup
Sambar pdr -1 tsp
Redchilli – 2
Amchur pdr – ¼ tsp
Salt to taste

Method

Boil the eggs. Peel the eggs. Give small cuts with a knife on the eggs.
In a pan add 1 tsp oil. Cut 1 onion and fry it. Add sauf, garlic and 1 tomato.
Grind the coconut well adding little water. Then pulse them adding redchilli and fried ingredients.
Cut the 2^nd onion and tomato into small pieces.
In a pan add 3 tsp oil fry the onions. Then add the tomatoes and fry till it becomes soft. Add 1 tsp sambar pdr and amchur pdr. Add the pulse mixture . Add salt to taste and little water and keep it closed and cook it for 8-10 mnts.
Add the eggs in the end.

Pretty Flowers

2006-11-28T16:27:00.000-05:00

This is my first cake made from scratch. I usually bake cake with the ready made cake mix you get in the super market. I would also buy the frosting and just pipe it which ever way I want. But then I came across Spicyana where Archanas cakes are reaalllllyyyyyyyyyyy beautiful. I went to her blog everyday for one week especially her cakes and would stare at the photos. I started to get inspired and thought to try it myself. So last weekend I went to Micheals and did some shopping for the decoration. Got a book called 'Joy of Baking' by Barbara Grunes from the local library. On Saturday after lunch kids and hubby went to take a nap and I staterd my experiment. The cake came out really good. I cut the cake into half and filled some apricot preserves covered it with other layer of cake. With rolled fondant made the flowers when the cake was baking. Covered the cake with icing.Then a layer of white fondant and fixed all the flowers. It took straight 3 1/2 hrs to do the cake and decoration. But it was fun. My older one is so fond of cakes that as soon as he saw it he started singing happy b'day. So I thought okay why not lets celebrate with cake and milk.

Walnut Cake
Ingredients

Butter – ¼ cup
Sugar – ¾ cup
Vanilla – 1 tsp
Eggs -3
Flour – 2 cups
Cornstarch – 4 tbsp
Baking pdr – 2 tsp
Walnuts – 1 cup chopped

Method

Preheat oven to 375 degrees. and grease a round cake pan.
Cream the butter until fluffy. Add sugar and mix well. Add vanilla essence.
Add 1 egg at a time, beating well with a beater.
Sift the flour, sprinkle it and beat it again.
Add cornstartch and blend well.
Add the walnut in the end and mix it well.
Pour it into the greased cake pan. Always grease only the bottom. If you grease the sides the cake will not rise very well. Also place a parchment paper at the bottom of the pan so that the cake doesnot burn in the bottom.
Bake for 35-40mnts.

Decorate the cake to your choice.

Gobi Manchurian

2006-11-28T15:38:00.000-05:00

This is the first time I am making gobi manchurian. In my early days of marriage when I had just started to cook my husband's neice (now mine too) used to ask me, Aunty can you make gobi manchurian?It was very popular in resturants at that time. But at that time I was not very much exposed to daily cooking, better not to talk about ingredients like soy sauce. So I used to tell her when we go out for dinner we will buy you. After that we left india and it was long forgotten. The other day I was browsing and suddenly came across this recipe for gobi manchurian and tried it. It came out pretty well. But today I don't know whether my neice like it, kids grow up and there taste buds change too. But next time when I visit India she is surely going to get home made manchurian.

Ingredients

Cauliflower – 1
Cornflour enough to make batter
Soy Sauce – ¼ cup
Green chillies – 2
Garlic – 3-4 cloves
Ginger- small piece
Jaggery – small piece
Oil for deep frying
1 cup water for the gravy
Red onions and green onion - cut into small pieces to garnish

Method

Fried florets:

Cut the cauliflower into medium sized florets.
Make batter with corn flour and water. Add a pinch of salt . Dip the cauliflower florets . Deep fry it in oil. When it turn brown take it out and put it on tissue paper.

For the sauce:

Pulse ginger, garlic and green chillies in the mixie.

In a pan, add 2 tsp oil add the ggg paste and saute.
Add water and a small piece of jaggery to it. Then add the soysauce. It will slowly start to get thicken.It will turn dark brown in colour.
Add the remaining corn batter(3-4tsp) to this. If not make some by mixing cornflour and water. Boil it in medium flame and keep stirring. Add little salt to your taste.

Before serving heat the gravy and add the fried cauliflower to it. Garnish it with red and green onions.

Naan

2006-11-28T14:58:00.000-05:00

Ingredients

All purpose flour – 4 cup
Yeast – 1 packet(active dry yeast)
Milk – 1/2 cup
Yogurt – ½ cup
Water – ½ cup
Sugar – 1 tsp
Salt – 1 tsp
Butter – 4 tbsp

Method

Dissolve yeast and sugar in warm milk. Keep it for 10mnts till bubbles appear.
Sift the flour. Add butter, salt and mix it well.Then add the yogurt.
Now pour the yeast mixture . Add necessary water as you mix into a dough.
Put it into a large bowl. Keep it closed with a plastic wrap for 4-5 hrs. The dough will double.
Just before making take it out and make it into tennis ball size. At this point donot knead the dough too much.
Add flour on the surface and make it into 8inch rounds.
Take a deep frying pan. Donot use flat ones. Let the heat be medium medium high.
Brush water on one side of the naan and put that side down into the pan.
Cover the pan with a plate.After 2-3 mnts open the cover.
You can see that it will start to bulge on the upper side and cooked in the bottom.
With a pakkad put the uncooked side directly to the flame. And cook it rotatating it.

You can see that one side is smoothly done and the other side has small bulges here and there with flame marks. Cut into half and serve it with any gravy.

My Deep Frying Pan:

Almond Cookies

2006-11-15T18:18:00.000-05:00

Ingredients

Butter – 1 cup(room temperature)
Sugar - 1cup
Vanilla 0r rose essence – 1 tsp
Salt – 1/4 tsp
Almonds(skin removed)- ½ cup
All purpose flour – 2 ½ cups

Method

Powder the almonds in the mix .
Mash the butter in a large bowl till it is smooth and fluffy with an electric mixer.
Sprinkle sugar and mix. Add the vanilla or rose essence and salt.
Add the almond pdr and mix it.
Then add the flour little by little and knead it. The cookie dough is ready.
You can use a cookie press for different shapes or make thin rounds with hand.
Preheat the even to 375 degrees.
Press cookies onto a nonstick cookie sheet. Bake for 10-12 mnts in the middle rack.

Let it cool and then store it in a container. This will make around 50 cookies.

Golden Jublee

2006-11-14T17:19:00.000-05:00

This is a sweet recipe from the Mallika batdinath's book. The preparation is mostly like Mysorepak with a slight difference of coconut and coconut milk instead of water.
One can also use fresh grated coconut instead of decicated coconut. The colour comes to a golden shade hence the name Golden Jublee.

Ingredients

Bengal gram dal – ½ cup
Decicated coconut - ½ cup
Coconut milk – ½ cup
Sugar – 1 ¼ cup
Ghee – 1 cup
Cardamom pdr – a pinch
Cashenuts(broken) – a handful

Method

Brush some ghee on a plate and keep aside.

Fry a hand full of cashwenut and spread it on the buttered plate.

In a deep wide pan add 1 tbsp ghee and fry the Bengal gram dal lightly till the raw small goes. Let it cool. Then pulse in in the mixie along with the decicated coconut.

In the same pan add coconut milk and sugar. When the sugar reaches 1 string consistency add the bengalgramdal-coconut mixture to it little by little. See that no lumps are formed. So stir continuously.

When it is cooked and starts to become thick add the ghee little by little till it absorbs . Then it will start forming froth and more thick and you can see that little ghee is also given out. At this point turn the heat of and pour it into the plate.

Spread it evenly with a spoon.

When it is still warm brush ghee on a knife and cut it into your desired shape.

Let it cool down and you can turn the plate upside down on parchment paper or news paper. Store it a container.

Crisp Potato Rounds

2006-11-14T17:09:00.001-05:00

Ingredients

Potatos – 2
Bread crumbs(seasoned )– 1 cup
salt
Oil for deep frying

Method

Pressure cook the potatoes adding salt.
Peel and mash it well.
Add the bread crumbs and and mix well.
Make it into small balls. Prick the center with a toothpick.
Deep fry in hot oil.

Vegetable Biriyani

2006-11-14T16:28:00.000-05:00

Biriyani originated in Persia. Biriyani is a preparation which includes spices, basmati rice, ghee, vegetables. Nonvegetarians use meat in the biriyani , but i have substituted it with potatorounds. This goes very nice with a simple raita or any gravy.

Ingredients

Onion -1 medium
Tomato – 1 medium
Ginger – 1 medium piece
Garlic – 5-6 cloves
Biriyani masala pdr – 1 tsp
pepper – 1 tsp
red chillipdr - 1/4 tsp
Salt to taste
Cardamom pod – 2
Cloves -5-6nos
cinnamonstick - small piece
Bay leaf
Sour cream – 1 tbsp
turmeic pdr - 1/4 tsp
coriandercumin pdr - 1 tsp
Cashew,kismis – 1 handful
Ghee – 6 tsp
Corinderleaves
Vegetables – onion,capsicum,peas, carrots,cauliflower – ½ cup each(diced)
Basmati rice – 2 cups

Method

In a pan add 3 tsp ghee. Fry the basmati rice and keep it aside. This will give a nutty flavour.
In the same pan add 1 tsp ghee and fry the onions, garlic, cinnamon stick and tomatoes. Grind this along with ginger , black pepper, cloves, cardamom pods, biriyani masal pdr and sour cream.
Add the ground mixture, coriander cumin pdr, red chillipdr and turmeric pdr to the basmati rice. Add salt to taste and 2 tsp ghee. Cook it adding water if necessary. Do not over cook it. When the Biriyani is done the rice should not stick together but each grain should be seperate.
Cut all the vegetables and fry it in 1 tsp ghee along with bay leaf,cashew and kismis. When the rice is done mix the fried vegetables and nut to it.

Just before serving add the fried potato rounds and Garnish it with coriander leaves.

For Raita

Finely cut 1 Onion,1 tomato, 1/2 cucumber. Grated 1 carrot. Beat 2 cups yogurt lightly. Add the vegetables to the yogurt. Add a pinch of asafoetida, a pinch redchillipdr and salt to taste. Garnish it with coriander leaves.

Masal Dosa

2006-11-10T18:42:00.000-05:00

Ingredients

Dosa Batter

For masal

Potatoes -2
Onion – 1
Turmeric pdr –little
Salt to taste
Asafetida – a pinch
Green chillies -1
Ginger – small piece

For seasoning

Oil -1 tsp
Mustard seeds,cumin seeds,Channa dal,urad dal – ½ tsp each
Curry leaves – 3-4 nos

Method

Pressure cook the potatoes adding salt. Peel the skin. Mash it.

Add 1 tsp oil to a pan. Add the mustard seeds,cumin seeds,urad dal,channadal. When it pops add asafetida,curry leaves and onions. Fry them till light brown. Add mashed potatos and turmeric pdr and mix well. Add salt if necessary. The Masal should be thick.

Take a ladle of dosa batter and spread it on the pan. Pour ¼ tsp ghee instead of oil.
When it is cooked one side. Turn it and just cook for 2 seconds and turn again.
Place the masal in the middle and close both sides.

You can eat it with sambar or chutney.

Pasta in Creamy White Sauce

2006-11-10T18:23:00.000-05:00

I have used Cavatappi pasta for this particular recipe. Cavatappi means corkscrew in italian. This is a s- shaped spiral pasta which goes well with any pasta sauce.

Ingredients

Cavatappi pasta - 1/2 packet

For creamy sauce

Heavy cream – 1 cup
Maida – 1 tsp
Butter – 1 tbsp
Milk – ½ cup
Parmesan cheese – 1cup(grated)
Onion – 1
Broccoli (small florets) – 1 cup
Garlic – 3-4 cloves
Green chillies – 2
Pepper pdr – ½ tsp
Salt to taste
Italian herbs -1/4 tsp

Method

Cut the onion length wise. Pulse the garlic and green chillies in the mixie.
Wash the broccoli and keep it aside.
In a pan add the butter. When it melts, fry the finely cut onions, then garlic and greenchillies.
When it turns light brown add the brocolli florets and fry it.
Then add the maida and fry it. Add milk . As it boils it will start to thicken.
Pour heavy cream and parmasan cheese at this point and boil it for 3-4mnts more. Off the heat add salt, pepper and italian herbs and mix it.

Make the pasta as per directions on its packing.

Just before serving put the pasta in a bowl. Then pour the hot creamy sauce over it. If you need more spice shake pepper pdr on top.

Cauliflower Curry

2006-11-10T18:16:00.000-05:00

Ingredients

Cauliflower – 1
Peas(frozen) – ½ cup
Onion – 1
Tomato – 2 medium
Coriander cumin pdr – 1 tsp
Ginger- small piece
Garlic -2 clove
Green chillies -2
Amchur pdr – ¼ tsp
Coriander leaves for garnish

Method

Cut the cauliflower into florets. Wash it well.
Boil water. off the heat. Add some salt. Put the cauliflower and let it stand for 8-10 mnts. Drain the water.
Cut the onions and tomatoes finely. Grind ginger, garlic and green chillies.
In a pan add1 tsp ghee. Add coriander cumin pdr. Add the ground g3 paste and fry it.
Add onions and fry it till light brown. Add the tomatoes. Fry it nicely .
Add the amchur pdr, cauliflower and peas to it. Add salt and little water.
Keep it closed and cook it for 8-10 mnts in medium flame.
Garnish it with coriander leaves.

Crispy Tortilla Sandwich

2006-11-09T16:01:00.000-05:00

Ingredients

Tortillas – 2(medium)
Mozerella cheese – ¼ cup
Vegetables –olives,capsicum,broccoli
Pasta sauce – 2 tbsp
Paprika – to your spicy taste
olive oil to coat

Method

Coat a baking tray lightly with olive oil.
Take 1 tortilla and place over a baking tray.
Spread tomato sauce on the tortilla.
Cut the vegetables finely and spread them on the tomato sauce.
Sprinkle paprika.
Sprinkle the cheese on top.
Cover with the 2^nd tortilla.
Bake it in the oven for 7-8 mnts at 400 degree.
When you take it out the tortilla would have turned crispy and the cheese would have melted.

Cut into triangles. This is a nice evening snack or an appetizer.

PanCakes

2006-11-09T15:35:00.000-05:00

Pancakes with maple syrup is a classic American breakfast. We get all sorts of ready made mix in the supermarkets. But I tried to make it from the scratch. One of the mom's at my son's school shared her recipe. I tried and it came out really good.

Ingredients

Flour-2 cups
Sugar- 2 tablespoons
Baking powder- 2 teaspoons
Salt to taste
Butter- 4 tablespoons (2 ounces), melted
Eggs- 2
Milk - 2 cups
Water

Method

Melt the butter and set aside.
Mix flour, sugar, baking powder, and salt in a bowl. Mix well with a whisk.
Beat the egg in another bowl with a whisk lightly. Gradually add melted butter, whisking all the while. Stir in milk slowly. Pour this mixture onto the other mixed ingredients. Mix them together with a spatula gently . Add little water. Batter should not be too thick, but like a creamy soup.
Let it stand for 15-20 mnts. The batter might get thick.
Heat a dosa pan. On medium flame pour 2 tbsp batter . Spread it with the spoon to your desired thickness(1/8 inch). When the lower side is brown (10-15secs)turn and cook the other side.

Eat it with butter,honey or maple syrup.

Nombu Adai(Sweet and Salt)

2006-11-09T14:41:00.000-05:00

I was searching recipes of Thiruvathira kali . Though I found it at AmmuPattis Thought I also came across recipe for Nonbu adai. This is one of my favourite festival food. This is made once a year on the day of Nonbu which usually falls on the day month of panguni and masi overlaps.
The story is that Savithri fought Yama the god of death and won the life of her husband Satyavan by praying. So on the day of Nombu at a specific time married ladies and young girls tie yellow thread(manjal chardu) and pray for the long life of their husbands and a good husband to be.
Nonbu Adai is made and offered as neivedyam .
Though nonbu comes next year I prepared nonbu adai for an evening Tiffin during the weekend. I used the same recipe on Ammupattis thoughts.

But I am writing it again
To make rice flour - You can soak 2 cups rice in water for 2 hrs. Then spread it on a towel to dry for 4-5 hrs. Powder it in the mixie. Sift it . You can pre make this rice flour and put it in a tight container.

Sweet Nonbu Adai

Ingredients:

rice flour- 1 cup
water - 1 1/2 cup
Elaichi powder - 1/4 tsp
finely chopped fresh coconut - 1/2 cup
jaggery - 1 cup
boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/4 cup

Method

Roast rice flour for 5-10 min. Do not let it change color.
Bring the water to a boil in a pan and add the jaggery
Add elaichi powder and let the liquid come to a boil
Add the boiled beans and coconut and mash it well with a wooden spatula.
Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
Once the dough cools down, make them into small balls. Grease idli plates with ghee or oil Press the balls into medium thin round shape. Make a small hole in the middle. Steam for 7-10mins.
Serve hot with unsalted butter.

Salty Nonbu Adai

Ingredients:

rice flour - 1 cup
water - 1 1/2 cup
Green chillie finely chopped (1-2)
finely chopped fresh coconut - 1/2 cup
Curry leaves chopped (4-5)
boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/4 cup
Asafoetida (hing) a pinch
Salt to taste
oil - 1 tbs
Mustard seeds-1 tsp

Method

Roast rice flour for 5-10 min. Do not let it change color.
In a pan heat the oil and add mustard seeds. When they have burst open, add chillies and curry leaves and fry them for 1 min. Then add the water and let it boil.
Add the hing and salt to the boiling water
Add the boiled beans and coconut
Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
Once the dough cools down, make them into small balls . Grease idli plates with ghee or oil press the small balls into medium thin rounds.Make a small hole in the center. Steam for 7-10mins.
Serve hot with unsalted butter.

Rice Kozhakkattai

2006-11-08T13:31:00.000-05:00

Ingredients
Raw rice – 2 cups
Water – 1 ½ cup
Salt to taste
Asafetida- apinch
Oil – 1 tsp

Seasoning

Oil,musturd seeds, channa dal, urad dal- 1tsp each
red Chilli -2
Curry leaves - 4-5nos.

Method

Soak the rice for 2 hrs. drain it and let it dry for 4 hrs. grind it into rava consistency. Lightly fry it in a pan and keep it aside.

In a pan add 1 tsp oil. Add mustard seeds,channa dal, urad dal ,redchilli and curry leaves.When mustard seeds pop add water. Add salt and asafoetida. When the water boils add the ground rice . Stir continuously it will start to thicken. Add 1 tsp oil and mix well. Off the heat and let it sit for 10 mnts. Make it into oval balls. Keep it on oil coated idli plate and steam it for 10 mnts.

Serve it hot with sambar or chutney.

Snake Gourd Molakoottal with Thayir Pachadi

2006-11-08T12:56:00.001-05:00

Snakegourd also known as Padavalanga is a common vegetable seen in Kerala. It is a long fruit and a climber so the name snake gourd. We usually diccard the inner seeds and other flesh and use the outer ski for curries. Last weekend I made Molakoottal and Thayir Pachadi which is a very good combination. This molakoottal is a little different since we fry the masala before grinding. Also the moongdal is lightly fried before cooking.

Molakoottal

Ingredients

Snake gourd – 1
Moongdal -1/2 cup
Coconut (grated) – ½ cup
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Redchilli -2
Turmeric pdr –a pinch
Salt to taste
Oil -1 tsp

Seasoning

Oil – 1tsp
Mustard seeds -1 tsp
Curry leaves – 4-5 nos

Method

Cut the snake gourd to small pieces. Cook it adding salt and tuemeric pdr.
Fry the moongdal for 2 mnts.Pressure cook the moong dal adding little turmeric pdr.
In a pan add 1 tsp oil. When it is hot add the urad dal, cumin seeds and red chilli. When the urad dal starts to turn light brown turn the heat off.
Grind the above with coconut.
Mix the ground coconut to the dal and vegetables. Let it cook till bubbles starts to come.
Season it with mustard and curry leaves

Thayir Pachadi

Ingredients

cucumber - 1/2 cup finely diced
Tomato – ½ cup finely diced
Yogurt – 1 cup
Sour cream – 1 tbsp
Green chillies -2
Mustard seeds – 1 tsp
Coconut(grated) – ¼ cup
Salt to taste
Coriander leaves

Season

Oil -1 tsp, Mustard seeds – ½ tsp , Asafetida – pinch

Method

Grind coconut, green chillis and mustard seeds in to a fine paste adding sourcream and very little water. Gently beat the yogurt. Add the cucumbers, tomatos and ground mixture to the lightly beaten yogurt. Add salt to taste. Add ½ tsp oil in a pan.When the mustard seeds pop add a pinch of asafoetida and Season the pachadi. Garnish it with coriander leaves.

Triple Payaru Curry

2006-11-08T12:46:00.000-05:00

Ingredients

Green urad dal – ¾ cup
Karamani – ½ cup
Black urad dal – ¼ cup
Onion – 2 medium
Tomato -1
Garlic – 2 cloves
Coriander cumin pdr – 1 tsp
Green chillies – 2
Oil – 2 tsp

Method

Pressure cook the dals adding little salt separately. Do not over cook it since it will be pressure cooked again at the end. Drain and keep it aside.
Cut the onions and tomatoes finely.
In the same cooker you cooked the dal add 2 tsp oil. Add coriander cumin pdr and cut green chillies.
Then add onions and fry till golden brown.Add garlic and then the tomatoes. Fry nicely . Add the cooked dals and some water. Add salt if necessary.
Pressure cook it till 2 whistles come.

Garnish it with coriander leaves.

Paneer in Yogurt Gravy

2006-11-02T14:53:00.000-05:00

Paneer - 2 cups(cut into cubes)
Onion - 1
garlic -3 cloves
ginger - small piece
tomato - 1
plain yogurt - 1 cup
badam - 4-5
milk - 1/4 cup
maida -1 tsp
red chillipdr to taste
salt to taste
masala pdr - 1 tsp(Parampara)
oil/ ghee

Method

Add 2 tsp oil in a pan and add the paneer cubes. Fry it till all sides turn light brown. Keep it aside.
Cut onion , garlic and fry it along with badam in the same pan.
Grind it with tomatoes, ginger and yogurt.
In the pan add 1 tsp ghee . Put 1 tsp maida let it fry for few seconds and add the milk. It will start to thicken.
Add the ground mixture, red chilli pdr, salt and masala pdr. Let it cook well in low flame for 8-10 mnts. Stir it every now and then.
Remove it from the heat. Add the fried paneer cubes and keep it closed.

Aloo Paratha

2006-11-02T14:26:00.000-05:00

For Filling
Potato - 3
musturd seeds, cumin seeds,oil - 1 tsp each
redchilli pdr - 1/4 tsp
asafoetida - a pinch
salt to taste

Pressure cook the potato adding salt. mash them well. In apan add oil. Add musturd seeds, cumin seeds, red chillipdr, asafoetida. When it pops add the potato and mix well. When it cools down make small balls of the potatoes.

For Dough
Wheat flour - 3 cups
water - enought to knead
salt - 2 pinches

Mix salt to the flour. Add warm water and knead well and keep it closed . Let it sit for an hour.

To make Paratha
Ghee/oil
extra flour

Make lemon sized balls of the dough. Divide it into small balls and spread it with roller pin into 2 small circles.
Put the potato over one and close it with the other. Close the sides and make it into big circles using roller.

Use extra flour to coat on both sides so that it does not stick on the working area. Repeat this process with rest of the dough and potatoes.
Heat a tawa. Put the paratha and spread ghee or oil. Turn and do it to the other side and let it cook till light brown on both sides.
Eat it with kadi or any other gravy.

Badam cake

2006-11-02T13:57:00.000-05:00

Badam – 1 cup
Sugar – 11/2 cup
Ghee – 11/2 cup

Method

Soak Badam in warm water.After ten minutes peel the brown skin. Grind it into smooth paste.
Add ¼ cup water in a wide mouth pan.
Add sugar to it when the sugar syrup reaches 1 string consistency add the ground bada to it.Add 2 tsp ghee also. Go on stir the mixture.
When all the water evaporates the mixture starts to curl together and will start to become thick.At this point add ghee slowly stirring continuously.
When it is curled really well the ghee starts to come on the top .
At this point pour it on a ghee coated plate.
When it become luke warm put cuts on it with a ghee coated knife and it cool.
When it is completely cooled turn the plate on to paper and badam pieces come out.

Kesari

2006-11-02T13:53:00.000-05:00

suji rawa - 2 cups
sugar - 11/2 cup
ghee - 1 1/2 cup
cardamom
cashew and kismis
water - 3 cups

Method

Boil 3 cups of water and keep it over heat.
In medium flame fry 2 cups suji rawa in a pan adding 1 tsp ghee when the rawa is hot add yellow/orange food color.
Then add the boiling water and stir it continuously so that lumps do not form.
When the rawa softens add 11/2 cup sugar to it. It will become a little liquid. Let it cook. Stir continuously.
When it starts to thicken add 1- 1 1/2 cup ghee and cardamom pdr.
Fry some cashew nuts and kismis and mix it in the end.

Semiya Payasam

2006-11-02T13:46:00.000-05:00

Ingredients

Semiya – 1 cup
Milk – 4 cups
Sugar – 11/2 cup
Ghee -1tsp
Rose essence – a drop
Cashew and kismis

Method
Fry the semiya in ½ tsp ghee to light brown.
Pressure cook the milk. When 2 whistles come turn the heat to sim and let the milk cook for 20mnts.
Take out the milk add semiya and cook it again on medium heat when the semiya is cooked add sugar and cook it for another 10 mnts.
Fry cashew and kismis in add it to the payasam .
When the payasam warms add a drop of rose essence.

Channa Bhatura

2006-10-30T14:56:00.000-05:00

I was wanting to make channa bhatura for quite some time. So last weekend I tried it. I got the Bhatura recipe from Bawarchi.com. I made slight variation in the quantity. But it came out good. For the channa I read some where that tea leaves will give colour and nice aroma. It not only gave the colour and smell, I also felt that the curry was light. So here I am sharing it in my blog.

For Channa Curry

White chickpeas – 1 cup
Onion- 2
Tomato – 2
Tea leaves – 1 tsp
Ginger- small piece
Garlic -2 cloves
green chillis- 2-3
clove – 4-5
cinnamon stick – 1
Amchur pdr - 1/4 tsp
CorianderCuminpdr - 1 tsp
Channa masala pdr – 1 tsp
Ghee – 4 tsp
Coriander leveas

Method

Soak the chick peas for 4 hrs in warm water. Pressure cook it adding little salt.
Boil the tea leaves in water and keep it aside.
Cut 1 tomato and onion into small pieces. Fry it in 2 tsp ghee and keep it aside.
Cut 2^nd onion and fry it in 2 tsp ghee along with garlic,clove,cinnamon stick. Grind it with greenchillis, ginger and 1 tomato.
Mix the ground mixture to the fried onion and tomato. Put amchur pdr and coriander cumin pdr and cook it for 5 mnts. Add the cooked chickpeas and teawater to this. Add little water, 1 tsp masala pdr and cook it for 8-10 mnts. Add salt if necessary.

Garnish it with coriander leaves.

PS:You can tie the tealeavs ina cloth and put it along with the chickpeas also. Only that add that water for the gravy

For Bhatura

Maida(all purpose flour) – 3 cups
Cooking soda –1/2 tsp
Butter – 2 tbsp
Salt -a pinch
Yogurt - ¼ cup
Milk enough to knead
Oil for frying

Method

Mix the flour, soda, butter, salt, yogurt and enough milk to knead the dough.
Knead well and keep it closed with a wet towel for 4-5 hrs.
Heat the oil in a deep frying pan.
Make small balls of the dough and make circle like chappathis. Deep fry both sides in oil.

PS:You can make the circle smaller so that it does not consume too much oil.

Vegetable Pizza

2006-10-30T14:41:00.000-05:00

For the Dough

All purpouse flour – 3 cups
Yeast – 1 packet
Salt- ½ tsp
Sugar -1/4 tsp
Butter – 2 tbsp
Yogurt – ¾ cup(might vary when you knead the dough)
extra flour while kneading

For Topping

Vegetables - capsicum,onion,brocolli,olives,jalapeno,tomatoes
Pasta sauce - 2 cups
mozzerella cheese - 1 cup
italian herbes -1 tsp
paparika -1/2 tsp
olive oil - 2 tsp

Method

Mix the yeast in ¼ cup luke warm water. keep it aside for 10mnts.
Mix all the ingredients except yogurt. Add enough yogurt to make it into a thick dough. Put it in a wide vessel and cover it with a plastic wrap. Let it sit for 4 hrs. It will rise almost double the size.
Cut any of your favourite vegetables and keep it aside.
Brush some olive oil on a pizza pan.
After 4 hrs when the dough is risen take it out and knead it again. Flour the working area and start making a 8-10” thin circle.
Then put it on the pizza pan and spread it out with hands.Brush some olive oil on top of the dough.
Spread tomato sauce(I used pasta sauce). Sprinkle mozzarella cheese. Arrange all the vegetables on top. Sprinkle more mozzarella cheese, Italian herbs and little paprika if you have.
Preheat the oven to 450degrees. Bake it for 15-20 mnts.

Brinjal (Kathrikka)Rice

2006-10-30T14:29:00.000-05:00

Ingredients

Rice -1 cup
Kathrikka (small)– 7-8 nos
Carrot -2
Cabbage – small piece
Onion – 1 small
Tomato – 1
Vangibath pdr(MTR)- 2 tsp

Green chillies -2
Cashewnuts -1 handful
Oil – 4 tsp
Ghee – 1 tsp
Salt to taste
Curry leaf- 3-4
Coriander leaves

Method

Cook the rice in pressure cooker. Spread it on a plate so that it will cool fast.
Fry the cashew nut in 1 tsp ghee and keep it aside
Wash and cut all the vegetables lengthwise.
Add 2 tsp oil in a wide pan. Add onions and fry it. Then add curry leaves, green chillis, kathrikka, carrot and cabbage. Add 2 tsp vangi bath pdr and little salt. Fry it well.
Add the tomatoes to it. Sprinkle some water and let it cook.When the vegetables start to soften add the rice to it. Mix it well

Garnish it with coriander leaves.

Kuzhiappam

2006-10-28T11:48:00.000-04:00

The English like to have tea with scones . But we Indians eat with some hot snack like samosa,bajji or may be 2 britania biscuits.
But today I decided to make kuzhiappam. It was cold and rainy today. Though I am not a noon nap person today I felt like taking one. I got up around 3 pm feeling little cold. My husband was working from home. When I opened the fridge to take milk for tea I saw some dosa batter.
Immediately I remembered my days with my parents. My father would always ask my mom to make kuzhiappam(we call sometimes it moorappam) on rainy weekeends. She would make crispy appam and we would enjoy it with a cup of tea or coffee.
So back to the present I also decided to make them. Me and my husband enjoyed it with a cup of tea sitting in our deck , starring at the pouring rain. So here I am sharing it with you.

For kuzhiappam

Dosa batter(3-4 days old) – 2 cups
Rice flour – 1 tsp
Onion – 1 small
Green chillies – 1
Ginger – small piece
Pepper(whole) – 1 tsp
Cumin seeds – 1 tsp
Oil for frying

Cut the onions,greenchillies and ginger finely. Coarsely powder the pepper.

Add the above,cumin seeds and rice flour to the dosa batter. The batter should not be too liquid. Add a pinch of salt also to this. Mix well.

Pour oil in the appakkaral. When it is hot pour the batter . Let both sides become light brown and cook. Take it out out put it on tissue paper so that the oil is all absorbed.

For Tea

Boil 2 cups water add 1 tsp tea leaves. Crush a small piece of ginger , 2 cardamoms and 3 tsp sugar(as your taste) to the boiling tea. Off the heat, Close the tea pot and let it stand for 5 mnts . Warm ½ cup milk and add this to the tea water. Strain it. Enjoy it with your favourite snack.

Noodle style Pasta

2006-10-27T14:26:00.000-04:00

Ingredients

Noodle style Pasta – 1 packet
Soy sauce – 1/4 cup
Duck sauce – 4 tsp
Red chilli pdr – 1 tsp
Peanuts - 1/2 cup
Olive oil – 3 tsp
Salt to taste
Tofu – ½ cube(firm/extrafirm)
Egg – 2(optional)
Vegetables – onion,capsicum,broccoli,tomato,string beans,carrots,celery(as much as you like to put in the dish)

Method

Boil lot of water in pasta pot. Add salt. Add the noodle style pasta and cook it for 8-10 mnts.
Pulse the peanuts in the mixie twice. it will become a coarse pdr.
In a wide pan add 2 tsp oil. Cut the tofu into small cube and fry it and keep it aside.
Cut all the vegetables length wise. In the same pan add 1 tsp oil put the vegetable and fry it. Keep it aside .
Also scramble the eggs.
Add 1 tsp oil.Put the peanuts and fry it for 2 mnts. Then add 2 tsp duck sauce, red chillipdr and little soysauce in the pan and stir it. To this add the vegetables. Then add the cooked and drained noodle style pasta to it. Add eggs, tofu and drizzle rest of the soy sauce and duck sauce. If necessary add some salt. Mix it gently so that the tofu doesnot break.

Flashback on Village of Stowe

2006-10-24T15:48:00.000-04:00

Today morning as I was taking my sons to preschool they were pointing to the colours of the trees on the roadside and suddenly my older one said I want to go to no.16 house. This was the number of the room we stayed in Stowe, Vermont. Suddenly both my kids started talking about the mountains and farms .
Inspite of the fall colours we have at connecticut we took a trip to Vermont during the 2nd week of October. It was a 4hrs drive but was very relaxing. We went to a small village called Stowe. We stayed for 2 days.

We were a little late for the season as it was snowing at the top of the mountain and colours had started to fade. But the highway was beautiful withfall colours and mountains on either side . It was like looking at a picture.

Also this place were we stayed was very quite from all the city noise. There was a small river flowing by the side of our resort. There were hammocks tied to trees.

Night was very dark but morning were very beautiful.There was a farmers market one afternoon where farmers from different farms were selling fresh produce and handmade crafts.
Also we went up Mt.Mansfield which is around 4500ft high in cable cars.

Suddenly I could hear my younger one saying from the back of the car that he wanted icecream.They remembered the Ben and Jerry's Icrecream Factory there and they got to eat lot of ice cream. My husband took them 2 days in a row and they enjoyed it.
Also there was a cider mill and Cabot cheese outlet. I was really excited because I had read about country side in books but never seen them in America. When ever we took a trip it was always about covering as much as possible. But since this place was small village there was not much to do. Everything closed by 4 in the evening.
By the end of 2 days we were so full of energy that we all wanted to come back to our routine life. I think it was mainly becuse we all liked some noise and hurrybury in life.

Diwali 21Oct 2006

2006-10-23T15:02:00.000-04:00

Diwali the festival of lights is celebrated all over India. Diwali comes exactly twenty days after navarathri. Kids love it because they get to where new clothes and blow crackers. Every household has Laxmi pooja being performed. Friends and family get together to exchange gifts and sweets.

Living in a foriegn land we didnot burst crackers. But we had some sparklers which the kids had fun with. Also I prepared some sweets. We distrubuted among our friends and relatives who live closeby. We also visited the temple.

I could not update my blog on diwali day since I was very busy with preparations. But here it is.

Brocolli and Patra

2006-10-23T14:21:00.000-04:00

I had some brocolli which were becoming a little dull. There was not enough to make curry also. I just looked through the refrigerator and found frozen Patras lying around. I thought,why not try to combine it. So I came up with this recipe.

Brocolli, Patra

Brocoli – 2 cups (cut)
Patra – 4-5 nos(frozen)

Season

Mustard seeds -1 tsp
Cumin seeds – 1 tsp
Urad dal -1 tsp
Oil -1 tsp

Method

Cut the broccoli into small florets .
Take out the patra and microwave it for a minute. Cut it into small pieces.
In a pan add oil. Put the mustard seeds,cumin seeds and urad dal. When it pops add the broccoli to it and fry it.Add salt to taste. When it become soft.Add the patra to it. Fry it for 2 more minutes.

Vendakka Pachadi(Lady'sfinger)

2006-10-23T14:15:00.000-04:00

This is a nice side dish for molakoottal

Ingredients

Vendakka – 10 nos
Tamarind – small ball
oil - 2 tsp

Grind:
Coconut – ½ cup(grated)
Green chillies – 2
Mustard seeds – 1 tsp
Season:
musturd seeds -1 tsp
Redchilli – 1
Curry leaves -3-4
Oil – 1 tsp

Method

Wash the vendakka. Pat it with a tissue paper. Cut it into thin round pieces.
Add 1 tsp oil in a pan and add the vendakka. fry it. Add salt and turmeric pdr.Fry it till it starts to become light brown.
Make tamarind juice and add it to the fried vendakka. And let it cook for 7-10 mnts.
Meanwhile, grind coconut, green chillies and 1 tsp mustard seeds adding water in the mixie.
Add the ground mixture to the boiling vendakka. Cook it for another 5-7 mnts.
Season the above with mustard seeds, redchilli and curry leaves.

Cabbage Mehukkuvaratti

2006-10-23T13:48:00.000-04:00

Cabbage comes under the same family of flower vegetables like cauliflower and brocolli. It comes in different colours. This recipe was just a trial and we all liked it. So I thought of sharing it.

Ingredients

Cabbage – 1/2
Onion – 1
Garlic- 1 clove
Green chillies- 2
Curry leaves -3-4

To season

Musturd seeds -1 tsp
Cummin Seeds -1 tsp
Urad dal -1 tsp
Oil -1 tsp

Method

Boil water and put the finely cut cabbage. Add little salt and cook the cabbage. Drain the water.
Cut the onions,garlic and green chillies.
Add 1 tsp oil. Add mustard seeds,cumin seeds and urad dal. When it pops add onion, garlic, curry leaves and green chillies.
Fry it till it becomes light brown add the cabbage and fry it till the water completely evapourates.

Mixture

2006-10-23T13:40:00.000-04:00

To make mixture:

Add 2tbsp oil in a pan. Put 2 tsp redchilli pdr, a pinch asafetida, 5-6 curry leaves, ½ cup peanuts , ¼ cup pottukadalai and a handful kismis. Fry it in low flame stiring every now and then.

Soak ½ cup thin poha in water for 5mnts. Drain the water. Add this poha also to the above fried things and fry again for another 5 mnts.

Add the prepared boondi and omappodi (break it into small pieces) to it.

Add some salt if necessary. Add 1 tsp oil in the end and mix well.

Let it cool down and then store it in a tight container.

To make Bhoondi:

Take 1 cup Bengal gram flour. Add 2 tbsp of rice flour and a pinch of soda. Add salt to taste. Add enough water to make it a semiliquid batter.
Heat oil in a deep pan. Keep the boondi ladle(it will have holes) on top of the oil.
Add 1 ladle batter and just tap it. Small drops of boondi will fall into the oil.fry it .
See that it doesnot turn colour. Repeat this till all the batter are done.

To make Omappodi:

Mix 1 cup Bengal gram flour, 1/2 cup rice flour, asafetida, 2 tbsp butter, 1 tsp redchilli pdr and salt to taste. Make it into a thick dough adding enough water.
Heat oil in a pan.
Fill the press with the dough. Holding it over the hot oil press it into circles.
When it is fully cooked take it out and put it on apaper towel. Repeat this for the rest of the dough.

MysorePak

2006-10-23T13:23:00.000-04:00

Bengal gram flour – 1 cup
Sugar – 1 1/2 cup
Ghee – 2 cup
Water – ¼ cup

Method

Place a heavy pan on the fire. Add sugar and water and let it boil. When it reaches 1 string consisitency lower the flame and add the Bengal gram flour stirring it continuously. Let it mix well. See that lumps are not formed. Add 2 tsp ghee and go on stir it.
In another vessel heat the ghee and keep it ready.
When the flour is blended well with syrup and starts to curl add the hot ghee slowly till all the ghee is absorbed. It will start to thicken and become frothy and start leaving out the ghee.
Remove from fire and pour over a greased tray. Pat it evenly with the back of a greased cup.When it is warm cut it into pieces.

PS: I used 1 ½ cup ghee and that also turned out good. Only that mysore pak will be more softer when you use more ghee.

Badusha

2006-10-23T13:18:00.000-04:00

Maida – 1 1/2 cup
Usalted Butter – 3 tbsp
Cooking soda – a pinch
Pista to decorate

Sugar syrup

Sugar – ½ -3/4 cup
Water

Method

Mix the maida, butter and cooking soda gently adding little water. Make it into a soft dough and keep it closed with a wet claoth for 10 mnts.
Grind the pista coarsely and keep it aside.
In a deep pan add oil.
Make small balls of the dough. Flatten a little and make a small depression in the center. Put them in oil. Let the oil be in medium flame. When the badusha turns light brown prick the center with a tooth pick. Let it fry well on both sides. Take it out and drain the oil in a paper towel. See that the oil is not too hot. This will result in not cooking the badusha in the center and burning outside.
Heat sugar and water in a pan. When it reaches 1 consistency dip the badushas and arrange it on a plate. You can pour the rest of the sugar surup on top of each badusha with a spoon.
Sprinkle the pista on top of each.

When it cools put it in a container.

PS: See that you put only a pinch of soda.More will result in the breaking of badusha and a light smell of it later.

Boondhi Ladoo

2006-10-23T13:13:00.000-04:00

Bengal gram flour – 1 cup
Rice flour – 1 tsp
Cooking soda – a pinch
Food colour – 2 pinches
Cashews –hand ful
Kismis – hand ful
Ghee – 3 tsp
Cloves – 6-7
Cardamom pdr – little

For sugar syrup

Sugar – 1 ½ cup
Water – ½ cup

Method

Mix besan, riceflour, soda together.
Add just enough water to make it a semi liquid batter.
Heat oil in a deep pan. Keep the boondi ladle(it will have holes) on top of the oil.Add 1 ladle batter and just tap it. Small drops of boondi will fall into the oil.fry it .See that it doesnot turn colour. Repeat this all the batter are done.
Fry the cashews,kismis and cloves in 2 tsp ghee.
To make the sugar syrup: In a pan add the sugar and water and boil it till 1 consistency is reached.
Add the food colour of your choice.
Add the boondi, fried nuts , cardamom pdr and and 1 tsp ghee. Mix it lightly till the colour spread to all the boondhi.
As it become warm the sugar starts to crystallize. So make small ladoos when it is still warm.

Thattai

2006-10-23T12:57:00.001-04:00

Raw rice – 2 cups
Urad dal – ¼ cup
Butter- 1/4 stick
Bengal gram dal – ¼ cup
Redchilli pdr – 2 tsp
Asafoetida – 2 pinches
Curry leaves – 3-4

Method

Soak the rice in water for 2 hrs. Wash and drain the water. Spread it on a cloth for 1 hr. Grind it in the mixie and make it into pdr. Sift it.
Fry the urad dal into light brown with out adding oil. Grind it in the mixie and sift it.
Soak the Bengal gram dal in water for 15mnts. Drain it.
Add the urad flour,soaked Bengal gram dal,redchillipdr,butter,curry leave,asafetida to the rice flour. Add enough water to make it into a dough and let it sit for 5 mnts.
Take a ziplock cover. Apply oil on it . Make small balls of the dough and pat it on the ziplock cover into a round shape(make thin rounds). Deep fry 4-6 at a time in oil.

Potato Curry

2006-10-19T11:05:00.000-04:00

Ingredients

Potato – 3
Onion -1
Tomato -1
Salt to taste
Ghee -2 tsp
Coriander leaves

To Grind

Ginger-small piece,garlic- 2,cloves-3,greenchillies-2,poppy seeds-2 tbsp ,coriander seeds – 1 tsp,saunf- 1tsp,turmeric pdr- ¼ tsp

Method

Peel the potatoes,wash and dice it. Boil water add salt and put the potatoes. Let it cook. Drain the water.
Cut onions and tomatoes. Fry it in 2 tsp ghee.
When it is light brown add the ground mixture and fry it again till the raw smell goes away. Add the cooked potatoes.
Add little water and cook it for 7-10mnts. in medium flame.

Garnish it with coriander leaves.

Mac and Cheese on Bread

2006-10-19T10:56:00.000-04:00

This is a favourite dinner all of us love. In our house I make it when ever I feel a little lazy to make something for dinner.

Easy mac – 1 packet(Kraft brand)
Tamato sauce
Liquid Chedder cheese- 2 tbsp(Ragu brand )
Mozerella cheese
Bread slice

Make the mac and cheese as per the instruction. Add cheddar cheese to it and mix.
Toast the bread.
In a warm plate keep the toasted bread. Put the mac and cheese over it. Sprinkle mozerella cheese on top of the mac and cheese.
Squeeze tomato sauce on the side.

This dinner is kids favourite too.

BlackEyeBean Curry

2006-10-12T10:24:00.000-04:00

Ingredients

Blackeye Bean – 1 cup
Onions – 2
Tomatoes – 1
Green chillies – 2
Ginger – small piece
Badam – 5 nos
Oil/ghee – 2 tsp
Masala pdr – 1 tsp

Method

Soak the beans for 2-3 hrs and pressure cook it adding salt. Drain the water.
Cut the onions and fry in 1 tsp oil. Grind it with badam tomatoes,green chillies,ginger and masala pdr.
Cook this mixture till the raw smell of the tomatoes goes away. Add little water if it is becoming too thick.
Add the cooked beans and cook for another 5-7 mnts. Add salt if necessary.

Eat with hot chappathis.

Vazhakka(Plantain) Poduthuval

2006-10-10T14:03:00.000-04:00

Plantains a tropical friut come in different varieties. It is eaten raw and ripe. Most of the south indian houses have plantain cultivated in their backyards.

Ingredients

Green raw Plantain – 4-5 nos
Grated coconut – ½ cup
Green chillies – 2
Salt to taste

Seasoning

Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida – a pinch
Oil – 1 tsp

Method

Peel the plantain and dice it .Cook it in water adding little salt.
Pulse coconut and green chillis in the mixie.
In a pan add oil mustard seeds and urad dal. When it pops add cooked plantain. Sprinkle the coconut-chilli mix. Mix it well.

Olan

2006-10-10T13:55:00.004-04:00

Olan is part of Kerala cusine usually served in Sadhya. It can be made with white pumpkin(elavan) or yellow pumpkin(Mathan) or both. It also has red moong daal(payaru) cooked and added to it. If you donot have payaru you can uses black beans also for a change.

Ingredients

White pumpkin – ½ pound
Coconut milk – 1 tin
Red Moong/Black beans – ½ cup
Green chillis - 2
Curry leaves – 4-5
Salt to taste
Coconut oil – 2 tsp

Method

Soak the Red moong dal/ black beans over night. Pressure cook it adding little salt. Do not over cook it.
Cut the pumpkin into thin squares. Cook it in boiling water adding little salt. When it starts to become soft drain the water.
In a pan add 1 tsp coconut oil. Cut the green chillies in long pices and add it to the oil. Add curry leaves. Add the cooked pumpkin and beans to it. Add little water and cook it for 3-4 mnts.
Add coconut milk. Add salt if necessary. Boil it in low flame. When bubbles come, off the gas and drizzle 1 tsp of coconut oil.

Note: You can also use fresh coconut milk. Scrape out the inside of one coconut and pulse 3 or 4 times in the blender/mixie adding one cup water. Pour it in a muslin cloth and squeeze the coconut milk. Use the first milk for the olan.

Aloo Bonda

2006-10-04T13:17:00.000-04:00

Ingredients

Gits pakoda packet - 1
Potatoes - 3
Green chillis - 2
ginger - small piece
musturd seeds - 1 tsp
cumin seeds - 1 tsp
oil - 1 tsp
curry leaves -2-3
turmetic pdr - a pinch
salt to taste
lemon juice from half lemon
Oil for deep frying

Method

Pressure cook the potatoes adding salt and turmeric pdr . Peel the skin and mash it.
In a pan add 1 tsp oil. Add musturd seeds and cumin seeds. When it pops add curry leaves, crushed green chillis and ginger . Add the potatoes. Add lemon juice to it. If necessary add more salt. Mix it well.
Make it into small balls.
Add required quantity of water specified in the gits packet to the flour ad make a semi solid batter.
Dip the potatoes in the batter and deep fry it.

Tripple Dal Pudding

2006-10-04T11:34:00.000-04:00

Ingredients

Moong dal – ½ cup
Channadal(bengalgram dal) – ½ cup
Toor dal – ¼ cup
Milk – 1 cup
Coconut milk – 1 cup(tinned)
Jagerry – ½ -1 cup
Sugar – 2 tbsp
Cardamom pdr – a pinch
Badam – 5-6nos
Ghee – 1 tsp

Method

Dry roastall the dal till the dal becomes hot. Add 1 cup water and pressure cook it(3-4 whistles). Should not over cook it. When you have the pudding the channadal should be felt on your tounge
Boil milk and keep it aside.
In ½ cup water add the jaggerry. When it melts add the sugar. Add the cooked dal and coconut milk. Cook it in low flame. Add the boiled milk little by little stirring continuously. Cook it till bubbles starts to appear. Off the heat add cardamom pdr.
Pulse the badam in the mixie. In 1 tsp ghee fry it lightly. Sprinkle on the pudding in the end. It will thicken when it cools down.
Serve it at room temperature.

Beans Usilli

2006-10-04T11:30:00.000-04:00

My Aunt visited us this summer. She is full of easy cooking. She showed easier method to make Usilli . Insted of beans you can use carrots, long beans etc. Also instead of moongdal you can use toor dal. Check out another method

Ingredients

Beans – ½ pound
Moong dal – 1 cup
Green chillies – 2

Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds - 1 tsp
Urad dal – 1 tsp
Asafoetida- a pinch

Method

Cut the beans into small pieces. Boil water . Add little salt. Put the cut beans and simmer it till the beans starts to become soft. Drain the water.
Soak the dal for 1 hr in water. Drain the water. Pulse it in the mixie adding very little water till it is coarse. Put it in a microwavable dish and cook it in the microwave for 2-3 mnts. When it is done it will be thick . Let it cool down. break it with hands . Pulse it again in the mixie till it become coarse pdr. You can use some of it for the kosumalli and keep the rest in the freezer in a ziplock bag for later use.
In a pan add 1 tsp oil. Add mustard seeds,cumin seeds and urad dal. When it pops add cut green chillies, asafoeitida and the beans. Sprinkle the coarse dal as much as you want. Add salt if necessary.

This can be ate with sambar rice or with chappathi.

Carrot Kheer

2006-10-04T11:21:00.000-04:00

One of my friend and his family were passing through our place during the weekend. I was in a delima on what to make in such a short notice. I had some Gits pakoda packet, potatos, carrots and dry fruits . Did not think anything more made Carrot kheer and Aloo bonda. Every body enjoyed it.

Carrot Kheer

Ingredients

Carrots – 5-6long ones
Milk – 1 cup
Badam – a hand ful
Sugar – 1 cup
Pista – 1 hand ful

Method

Soak the badam and pista separately. Peel the badam. Pulse the pista in the mixie 3-4 times without adding water
Peel the carrots and cook it till it is soft.
Grind the carrots and badam into a fine paste. Add little milk so that it becomes paste faster.
Boil the milk in a heavy pan. Add the ground paste into the boiling milk. Slowly add the sugar to it stirring well. Cook it for 10-15 mnts in medium flame . Stir it so that it doesnot stick to the bottom.
Off the heat add cardamom pdr and mix well. Let it come to room temperature.
Sprinkle the pista on the top and cool it in refrigerator for 1-2 hrs.

Soy Curry

2006-10-04T11:17:00.000-04:00

Soy is a rich source of Protien. Now a days we get different format of soy in the supermarkets which is replacing meat and dairy products. It is best when used with other vegetables or rice.
Mine is a simple recipe which even kids love to eat. Click here for more on Soy

Ingredients

Soy chunks – 1 cup(I use Nutrela)
Onion – 1
Tomato – 2
Greenchillies – 2
Any masala pdr – 1-2 tsp
Salt to taste
Oil – 3 tsp
Coriander leaves

Method

Pressure cook(3 whistles) the soy chunks adding little salt.
In 1 tsp oil fry the onions and 1 tomato. Grind it adding greenchillis and masala pdr into a fine paste.
Cut the other tomato finely. Fry it in 2 tsp oil till the oil starts to float. Add the ground mixture and cooked soy chunks and boil it for 3 mnts.
Garnish it with coriander leaves.

Ulli Theeyal

2006-10-03T16:16:00.000-04:00

Theeyal is a kerala dish eaten with choru(red boiled rice). This can be made with different kind of vegetables like baby onions, bittergourd,normal onions,carrots, choocho(chayote). The main ingredient is fried coconut.

Ingredients

Pearl(baby) onions - 1 Cup
tamarind – 1 lemon sized
Grated coconut – 1 cup
Coriander seeds – 2 tsp
Cumin seed -1 tsp
Pepper corns – 1 tsp
Red chilli – 2
Turmeric pdr – ½ tsp
Asafoetida - 1 pinch
coconut Oil – 3 tbsp

Seasoning

Mustard seeds – 1 tsp
redchiilie -1
Curry leaves
Salt

Method:

Make juice from the tamarind.
Peel the onions and fry it in 2 tbsp oil till it becomes light brown add the tamarind juice,turmeric pdr and asafetida and cook it.
Heat 1 tbsp. oil in a pan and fry coconut till it is golden brown. The aroma of the coconut is very important in making theeyal.See that it does not burn at all.
Addred chillies, coriander seeds, cumin seeds, black peppercorn.
When it cools grind into paste adding little water.
Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add ground paste and cook for a few seconds. Add this to the onions and tamarind. Add salt to taste. Simmer for 5-7 minutes.

Serve hot with rice.

Navarathri/Dusshera

2006-09-26T13:39:00.000-04:00

September 23rd - October 2nd 2006

Navarathri is a festival celebrated for 9 days.The story goes as follows To kill the demon Mahishasura Goddess Durga was created. She fought the war for 9 days and nights and attained victory by beheading Mahishasura. So the tenth day is celebrated as Vijayadasami.
In my house this was the most enjoyable festival for us. We keep golu at our house, dress up in silk sarees and pavadai, invite other ladies and girls to our home for Vethalai Pakku.
Those who knew to sing would sing. On the ninthday (Saraswathi Pooja) we keep all our books infront of goddess and the whole day we donot study anything. The next day morning after pooja my dad would take all the books and give to us and bless us to study very well. All the nine days different kind of chundal and payasam are prepared for Neivedhyam.

This year I kept Bomma golu for the first time. The idols are some of my small collections over the years. I hope to improve it each year. Since I have very small kids I had to keep at some place they cannot reach. So it was one of my friend's suggestion to keep it over the dinning table. Everyday morning I read Lalitha Sahasranama thrishathi and stotram, Mahishasuramardini stotram, Saraswathi and Mahalakshmi stotram. For neivedhyam I prepare Chundal or Sweet. We have a nice Indian community, so I could call some friends of mine for vethalai pakkau(Thamboolam) in the evening.
Happy Navarathri/Dussehra!

Bomma Golu

BadamCake, Kesari

Semiya Payasam, Sweet & Salt Pongal

Sweet Chundal, Ulundu Vadai

BlackChannaChundal, White Channa Chundal

BlackeyeBeans Chundal

White Channa /Black Channa Chundal

Soak 2 cups White Channa/Black Channa over night. Pressure cook it adding require water and salt. Drain the water.
In a hot pan add 2 tsp oil.Add mustard seeds,cumin seeds. When the mustard pops add finely cut ginger,green chillies,asafetida and curry leaves. Add grated coconut in the end.

Sweet Chundal

Soak 2 cups Green urad dal(Pesarattu paruppu) over night. Pressure cook it adding enough water. Drain the water and let it cool completely.
In ¼ cup water add 11/2 cup Jaggerry. When the jaggery dissolves completely add the cooled dal and mix it . Add cardamom pdr in the end.

Blackeye Beans Chundal

Soak blackeye beans for 1 hr.Pressure cook it adding enough salt and water.
In a pan add 2 tsp oil. Add musturd seeds. When it pops add 1 tsp bengalgramdal, uraddal, finely cut greenchillis and ginger, crushed roasted peanuts and curry leaves. Add the cooked beans to it and garnish it with grated coconut. You can also add lemon juice to it.

SweetPongal/Salt pongal

1 cup – rice
¾ cup – moong dal

Fry the moong dal till it starts to turn light brown.Mix it with rice .Add enough water and pressure cook it.
You can keep ½ of the cooked ricedal for sweet pongal and other half for salt pongal.

For Sweet Pongal: In little water add ½ cup jaggery.When it dissolves add the ricedal mixture. When the water evapourates, add ½ cup ghee to it and mix well. Add cardamom pdr. Fry some cashew and kismis and mix it in it.

For salt Pongal : Add 2 tsp of ghee in a pan.Add cashews and cumin seeds when they start to brown add 2 tsp pepper pdr and curry leaves.Then add the rice dal mixture to it.Add salt to taste.Mix it well.Add 3-4 tsp of ghee in the end and mix it.
You can eat it with coconut chutney.

Badam cake click

Kesari click

Ulundu vadai click

Semiya Payasam click

Carrot Poduthuval

2006-09-18T10:13:00.000-04:00

Carrot is a root vegetable which is rich in minerals . It can be eaten raw or cooked. Studies say that its anti oxidants help heart diseases and vitamin A promotes good vision. In south india carrot is usually added in most gravies. The carrot poduthuval recipe goes with chappathi as well.

Ingredients

Carrot – 1/2lb
Coconut gratings – ½ cup
Greenchilli – 2

Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp

Method

Cut the carrot into small cubes. Put the in boiling water adding little salt and cook them till they are soft. Drain the water.

Pulse the coconut with green chillies in the mixie.

Add 1 tsp oil.put the mustard seed and urad dal.When it pops put the cooked carrots and add coconut.

Mysore Rasam

2006-09-18T09:52:00.000-04:00

Rasam is a south Indian soup. It has spices which has medicinal values. Hot rasam is eaten with rice or can be drunk as it is especially when a person is suffering from cold symptoms. It sooths the throat. There are varieties of rasam with the base being tomato and tamarind. Mysore Rasam is different from all others since it has coconut in it. Rasam is made in different ways in each household. Potato roast/Carrot/Beans Poduthuval with Chutta Aplaam is the usual combination.

Mysore Rasam

Ingredients

Tamarind – a small ball size
Tomato – 1
Toordal – ¼ cup
Bengal gram dal – 1 tsp
Coriander seeds – 1 tsp
Coconut gratings – 3 tsp
Turmeric pdr – ½ tsp
Pepper pdr – 1 tsp
Rasam pdr – 1 tsp
Asafoetida – a pinch
Salt to taste

Seasoning

Ghee – 1tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry lraves and coriander leaves

Method

Make juice from the tamarind.
Pressure cook the toor dal .
Add 1 tsp oil and fry coriander seeds,bengalgramdal and coconut till light brown. Grind it along with ½ tomato.
Boil the tamarind juice adding turmeric pdr,rasam pdr,pepper pdr, asafetida and salt. Cut the other ½ tomato and add to the tamarind juice. Keep it lightly closed .
Add the daal and ground mixture to the boiled tamarind. Add some water and boil it .When you see layer of froth off the heat.
Season the rasam and garnish it with coriander and curry leaves.

Brinjal Curry Fry

2006-09-18T09:33:00.000-04:00

Brinjal/Eggplant Shiny Purple fruit which comes in different sizes and colours is used in cusines all over the world.

Ingredients

eggplant – 10nos(small)
Onion – 1
Totmato (medium)– ½
Coconut grated and fried – 1/2cup
Oil- 4-5 tsp
Coriander cumin pdr – 2tsp
Redchilli pdr – 1 tsp
Salt to taste

Method

Wash eggplant and tap it with papertowel. With a small knife slit open(put 2 cuts till the middle of the kathrikka). Donot cut the top.

Mix coriander cumin pdr , redchilli pdr and salt adding 2 tsp oil. Apply this mixture inside the vegetable as well as outside. And keep it for 10 mnts.

Grind the fried coconut and tomato into a thick paste.

Add 2 tsp oil and fry the onions adding little salt. When it starts to turn light brown add the marinated eggplant.
Drizzle 2 more tsp oil and fry it for 2mnts. Then add the ground mixture and keep it closed while it is cooking in low flame.
Give a light stir every now and then. See that it doesn’t burn.

Potato Crumble

2006-09-17T18:12:00.000-04:00

Ingredients

Potatoes – 2
Sambar pdr – 1 tsp
Salt to taste
Coriander leaves

Seasoning

Oil -2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp

Method

Boil the potatoes adding salt. Let it cool crumble it lightly with hands.
Add 1 tsp oil in a pan. Add mustard seeds. When it pops add 1 tsp sambar pdr and and cumin seeds.
Add the crubled potatoes and roast it in low flame for 5 mnts.give a stir in between.
Garnish with coriander leaves.

Idiappam & Vegetable Curry

2006-09-17T18:00:00.000-04:00

Idiappam

Idiappam flour – 2 cups
Salt to taste
Water enough to add in the flour.
Coconut gratings

Method

Add salt to the flourand mix well.
Boil the water and add enough to the flour to make a soft dough.
Wet your hands and put enough dough into the idiappam press.
Make idiappam on oil coated idli plates, sprinkle some coconut grating and steam it for 10 mnts.

Vegetable Curry

Potato -1, carrot – 1, peas – 1 cup, broccoli florets, cauliflower florets, beans – 6 nos.
Onion – 1
Coconut milk – ½ cup
Badam – 5nos.
Green chlilli – 2
Ginger – small piece
Saunf – 1tsp
Cardamom – 2 nos
Turmeric pdr – 1tsp
Ghee – 1 tsp
Coconut oil -1tsp
Curry leaves
Salt to taste

Method

Cut all the vegetables into cubes and boil it adding salt and turmeric pdr. Keep little of the vegetable broth and drain the rest.
Fry onion lightly in 1 tsp ghee and grind it with badam,greenchillies,ginger ,saunf and cardamom.
Add 1 tsp ghee and put the ground mixture. After a minute add the vegetables and enough vegetable broth.
When it boils add the coconut milk. Boil it for 2 more mnts in low flame and off the heat.
Garnish it with curry leaves and a drizzle of coconut oil.

Coconut -Onion Chutney

2006-09-13T15:04:00.000-04:00

Chutney is like Salsa. They can be made sweet,salty and soury. There are thousands of varieties of chutney and everybody makes their own version. Most of them are made fresh and eaten immedietly with any kind of food. In south india most of the breakfast items are eaten along with Chutney.
This is one of my versions:

Ingredients

Onion – 1 large
Grated coconut – ½ cup
Coriander seeds – 1tsp
Ginger – 1small piece
Green chilli – 2
Curry leaves – 6
Salt to taste
Coconut oil - 1 tsp

Seasoning

Mustard seeds – 1tsp
Coriander leaves
Method

In a pan put the grated coconut and fry it till golden brown and keep aside.
In the same pan add 1 tsp oil. Add onins,coriander seeds, curry leaves and fry them. Grind it with fried coconut,ginger,green chillies.Add salt.
Season it with mustard seeds and coriander leaves.

Eat it with Hot Dosas

Paneer- BellPepper Masala

2006-09-13T14:45:00.000-04:00

The recipe here is a very colour ful one with different coloured Bell Peppers. Paneer is a form of Indian Cheese and it is completely vegetarian. It is source of Protien too.

Ingredients

Paneer – 1/2lb
Red,Yellow,green,Orange Bell peppers- 1/2 of each
Onions -1
Tomatoes – 1
Badam - 5
Green chilli - 1
Masala pdr – 2tsp( I use parampara brand)
Ghee –3 tsp
Coriander leaves

Method

Cut the Paneer lengthwise. Fry them in 1 tsp ghee.

Cut bell peppers and ½ onion and ½ tomato length wise. Fry them in 1 tsp ghee

Fry rest of the onions and tomatoes,badam and green chillies.

Grind them into a paste adding the masala.

Add the ground mixture to the bell peppers and cook for 5 mnts. Then add the fried paneer.

Garnish it with coriander leaves.

Broccoli-Carrot Koottu

2006-09-13T14:41:00.000-04:00

Broccoli falls under the cauliflower family. It is a good source of Fibre. This vegetable should not be overcooked. Best way is to just put in boiled water for 7-8 mnts or can be steamed or eaten raw. Now doctors have found broccoli to be efective in cancer treatments.Check it out

Ingredients

Broccoli - 1 bunch
Carrots -2
Moongdal – ½ cup
Toordal – ¼ cup
Coconut gratings – ¼ cup
Cumin seeds – 1 tsp
Redchilli – 1
Salt to taste
Turmeric pdr – ½ tsp

Seasoning

Mustard seeds – 1tsp
Curry leaves – 4

Method

Cut the broccoli into small florets. Dice the carrots. Cook the vegetables in boiling water adding salt. Drain and keep aside.
Pressure cook the dal adding turmeric pdr.
Grind the coconut,cumin seeds and red chilli adding little water.
In a pan pour oil. Add the mustard seeds and curry leaves. When it pops add ground mixture ,vegetables and cooked dal . Cook for 5mnts. Add little water if necessary. The gravy should be semi liquid.

Eat with chappathis or hot rice.

Paal Therattipaal

2006-09-13T14:38:00.000-04:00

Paal Therattipaal goes with any function. Its considered to be a rich sweet. In India milk cannot be kept for too many days as in western countries. So in my house whenever there is excess milk my grandmother would immediatly prepare some therattipal. Since it is a sweet which every body takes in hand with a spoon, it vanishes so quickly that no body knows when any one ate it. Checkout instant version at

Ingredients

Milk (whole) - 8 cups
Sugar – 1 ¼ cup
Cardamom pdr – ½ tsp
Ghee – 1 tsp

Method

Take a heavy pan with wide mouth.
Pour 8 cups of milk.and boil it in medium flame.
Put a long spatula(preferably wooden) in the milk to stir every now and then.
When it starts to boil sim the heat and continue cooking and stirring till the milk starts to thicken(approx. 1-1/2 hrs) .
When it is semisolid add the sugar and cook for another 15-20 mnts. It will start to solidify.
Add ½ tsp cardamom pdr and 1 tsp ghee.

Keep it to cool . Paal Therattipal will be a little sticky.

Vegetable Kurma with Malabar Parota

2006-09-11T18:38:00.000-04:00

Malabar Parota is one thing which I have tried many times and failed. But the recipe given at Blog My treasure My pleasure came close to it. I hope to perfect it some day.

I made Vegetable Kurma as side dish.

For Kurma

Ingredients

Potatoes - 1 no.
Carrots -1 no.
Peas - 1small cup
Cauliflower - 5-6 florets
Capsicum - 1/2
beans - 5 nos.
Onion - 1
ginger -1 medium piece
garlic-3 flake
badam - 3-4
coconut gratings - 1 small cup
greenchillies - 2
cloves - 3-4
coriander seeds - 1 tp
saunf - 1 tsp
oil/ghee - 2 tsp
Coriander leaves

Method

Cut all vegetables into cubes.Wash then and put them in boiling water adding salt. Cook them and drain them.
Cut 1/4 th of the onion to long thin pieces and kee aside.
In a pan add 1 tsp oil/ghee add rest of the onion and fry them. Add garlic coriander seeds,clove saunf.
Grind them along with greenchillies,ginger,coconut and badam.
In a pan add 1 tsp oil/ghee. Add the cut onions,cut capsicum and fry for 2 mnts and then add ground mixture.
Add the cooked vegetables. Add salt to taste.
Cook in medium flame for 5 mnts.The gravy should be semi liquid.

Garnish with Coriander leaves

Bhindi(Okra/Vendakka) Masala

2006-09-11T18:16:00.000-04:00

Okra also has a name lady's Fingers. It is considered to be 'gooey'. So it it is washed before cutting it and usually lightly fried before using in most of the dishes. In South india Okra is prepared in different ways. When I was small my mother used to feed me saying it will increase my memory power. I used to hate the vegetable. But today I tell my kids the same thing and feed them.

Ingredients

Okra(Vendakka) - 1/2 pound
onion - 1 big
Tomato - 1
Tamarind - small ball
Garlic - 3-4 flakes
Coriandercumin pdr - 1 tsp
Green chillies - 2
Masala pdr - 1 tsp(I use the parampara brand - 1 tsp)
Salt to taste
Oil/ghee -3 tsp

Method

Wash the okra and dry it with a towel.
Cut the Okra into round pieces(not very thin).
Pour 1 tsp oil in Pan. Add the okra.Add coriander- cumin pdr and salt. Just sprinkle some water.Fry it nicely.
Make tamarind juice.
Cut half of the onion and 1 tomato into long thin pieces.
Grind the other half onion adding the masala pdr,green chillies and tamarid juice.
In a pan add the cut onions and garlic(cut finely)when they turn light brown add the tomatoes and the ground mixture and cook it for 5-7 mnts. Then add the sauted okra to it and cook it for another 3-4 mnts.

Eat with hot phulkas.

Dahi Puri Chaat

2006-09-11T17:51:00.000-04:00

Chaat is very popular through out india Today though it originated in northIndia. Popular types include Bhel puri,Pani puri,Sev puri,Dahi puri,Papdi chaat. It is had as an appetizer now a days before food. Being from Kerala we never used to get chaat when i was small. When ever we go to Bombay for vacation my uncles would take me and my cousins to Chaoupatti Beach to have some variety of Chaat. Each of us will order a different variety and share so we get to eat all of them. It used to be a treat go for noon show, play in the water, going merrygo round and have chaat before going home.

Ingredients

For Puri

Maida(All pourpose flour) - 1cup
Suji rava - 1/2 cup
urad flour - 1/2 cup
soda - a pinch
salt - 1/2 tsp
oil for deep frying

Method
Mix all the ingredients and knead well.
Keep it closed in a wet cloth. After 1 hr make them into small balls.
Roll them into small puris with a rolling pin.
Deep fry in oil. The puris should puff up.

When they cool store it in an air tight container.

Other Ingredients

Potatos(boiled and peeled) - 2
onion cut finely - 1 cup
curd(lightly beaten) - 1cup
Sev - 1 cup
coriander chutney
tamarind chutney
coriander leves
chaat masala - 2 tsp
redchillipdr - 1/2 tsp

Method

Crumble the potatoes with hand.
Mix the chat pdr and redchilli pdr.
Poke whole in the center of the puri.
Put little potatoes.
Add 1/2 tsp coriander and tamaind chutney.
Then 1/2 tsp curd.
Garnish with onions,sev and coriander leaves.Sprinkle the chaat and redcilli mix on top.

Tomato Vetralkuzhambu

2006-09-10T14:05:00.000-04:00

Vetral kuzhambu other wise Vethakuzhambu has dried marthangalikka and Chundakka in it. It can also be made with small onions,drumstiksbrinjal etc. This is usually considered to be a bachelor's recipe. This can be made thick and stored in air tight container in the freezer. Whenever necessary take it out and heat it. It stays for a month. I remember,
when we were small my grandmother would make us all sit in a round at 2pm in the afternoon ,give us thayir sadam in our hand with a small drizzle of vethakuzhambu on top of it. It used to be heaven after playing in the scorching sun of april/may.

Ingredients

Tomato – 2 (ripe)
Tamarind – small ball
Sambar pdr – 2 tsp
Rice flour – 1 tsp
asafoetida - a pinch

Seasoning

Oil – 2 tsp
Mustard seed – 1tsp
Channa dal – 1tsp
Urad dal – 1 tsp
Chundakka(dried) – 1 tsp/Marthangalikka (dried)- 1 tsp
Red Chillies – 1
Curry leaves – 5

Method

Make tamarind juice in 1 glass water. Grind the tomatoes adding tamarind juice.
In a pan add 2 tsp oil. Add all the seasoning items when it starts to splutter add sambar pdr and asafoetida.
Then add ground tomato. Boil it till the raw smell of tomatoes are gone.
Add 1 tsp rice flour in 1/2 glass water and pour to the mixture.
Boil it for another 3 mnts. Add 1 tsp of oil.

Eat it with hot rice.

Tindora Potato Roast

2006-09-10T13:58:00.000-04:00

Tindora is a vine grown fruit eaten when it is green. The inside turns red when it is ripe. It can be rosted or lightly boiled. It has a crip taste like zucchini or cucumbers.

Ingredients

Tindora – ½ pounds
Potato – 2
Sambar pdr – 2 tsp
Asafoetida – a pinch
Salt to taste

Seasoning

Musturd seeds – 1 tsp
Urad dal – 1 tsp
Oil – 3 tsp

Method

Cut the tindora and potatos into long pieces. Wash it in cold water.
In a pan add 1 tsp oil. Add the mustard seeds and urad dal.
When it pops add a pinch of asafoetida and the vegetables.
Add sambar pdr and salt to taste. Add 1 tsp oil .
Sprinkle some water and keep it closed with a lid. Stir every now and then.
When the vegetables start to turn soft. Open the lid and let it roast for some time in low flame.

Sunday Breakfast

2006-09-10T13:45:00.000-04:00

Bread & Fries with Scrambbled Eggs

Sunday mornings are always lazy ones with what to make for breakfast. For me this is one of the easiest.

Toast 2 bread.

Cut Potatos long and put them in salt water for 5 mnts.Drain it and let sit for 5 mnt. Deep fry it in Oil. Sprinkle some salt as soon as you take out from the oil.

Whip 2 eggs with a spoon.Add salt and pepper . Add 1 tsp of water or milk(helps keep eggs moist). Add 2 tsp of butter in a pan, Pour the beaten egg. When it starts to cook start to scramble with a spatula and off the heat. Keep it closed to retain the moisture.

Cream Cheese and some ketchup tastes good with these

Tomato-Onion Dosa

2006-09-10T13:36:00.000-04:00

Ingredients

Tomato – 2
Onion – 1
Sambar pdr – 1 tsp
Salt to taste
Dosa Batter

Seasoning

Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp

Method

In a hot pan add oil. Add mustard seeds and cumin seeds .When it splutters add the cut onions and fry. Add sambar pdr and salt .When it start to turn light brown add tomatoes
and fry till it cooks and start to thicken add 1 tsp oil and make it thick.

Make Dosa. When both the side of dosa are cooked spread the tomato-onion mix on half the dosa.
Fold the dosa and serve it with hot sambar.

This dosa can be eaten as it is with out side dish.

Red Bell Pepper Chutney

2006-09-10T13:27:00.000-04:00

I had never seen red/yellow/orange bell peppers before coming to US. In India we usually use the green peppers which we call capsicum/simla mirch. It sells for heavy price too.
RED Bell Pepper have a mild, sweet flavor and crisp juicy flesh. Store unwashed bell peppers in a open container in the refrigerator. They will stay fresh for about a week. When making chutney you can add 1-2 chillies more than usual if you prefer spicy.

Ingredients

Redpepper – 1
Onion – 1
Tomato – ½
Coriander seeds – 1 tsp
Green chillies – 2

Seasoning

Musturd Seeds – 1 tsp
Oil – 3 tsp
Coriander leaves to garnish

Method

In a hot pan pour 2 tsp oil.Cut the onions,Pepper and tomatos.Add the onions and red pepper and fry it till the onion become light brown. Add the tomatoes and coriander seeds, green chillies and salt to taste and sauté it till the tomatoes become soft.
Grind it in mixie into a fine paste.
In the pan add 1 tsp oil. Add the mustard seeds. When it splutters add the ground paste and cook it for 3 mnts.

Garnish it with coriander leaves.

Eat with Dosa or Pesarattu

Paruppu Urundai Kuzhambu

2006-09-07T21:08:00.000-04:00

This is usually seen in Tamilnadu cuisine. I got the recepie from Meenakshiammal's book Samaithupar. I made some small changes like instead of grinding soaked raw rice and Bengal gram dal for the gravy I put 1tsp of rice flour and besan. There was not much of a difference in taste.

To make Urundai

Red gram dal - 1 cup
Red chilli – 2
Asafoetida – a pinch
Green chilli – 1
Riceflour – 1tsp
Mustard seeds – 1 tsp
Oil- 2 tsp
Salt to taste

Method

Soak the dal in water for 1 hr. Drain it.
Grind the dal adding red chilli, asafeotida and salt into a firm paste.
Heat 2 tsp of oil in a pan. Add mustard seeds. When it splutters add cut green chillies. Add the paste to it and stir continuously. It will become very thick. As it is getting thick add 1 tsp of rice flour. Off the heat and cool it. Make it into small round balls.

To make Gravy

Sour butter milk -2 cups
Green chillies – 2
Cumin seeds – 1 tsp
Besan -1 tsp
Rice flour 1- tsp
Grated coconut – 1/ cup
Turmeric pdr – ½ tsp
Curry leaves - 6
Salt to taste.

Seasoning

Musturd seed -1 tsp
Coriander seeds – 1tsp
Red chilli - 1
Coconut oil – 2 tsp
Coriander leaves

Method

Grind the coconut,green chillis,cumin seeds,besan,rice flour adding butter milk.
In 2 tsp oil splutter mustard seed,coriander seeds and curry leaves. Add the ground mixture,turmeric pdr and salt to taste. Boil it . If necessary add water so that it is liquid.
When it is boiling add the prepared urundai to it and cook it for 7-10 mnts in medium flame. Give a light stir in between.
Garnish it with coriander leaves.

Kootukari

2006-09-07T21:04:00.000-04:00

Koottukari is a combination of different kinds of vegetables ,coconut and bengal gramDal. Onam Sadya is incomplete without a koottukari. Now a days for weddings also this is an item for lunch in Kerala.

Ingredients

White pumpkin,Carrots,Chocho(chayote),long squash – diced- 1/4 cup each
Bengal gram dal(kadal paruppu) – 1 cup
Coconut grated – 1 cup
Turmeric pdr – ½ tsp
Salt to taste
Cumin seed – 1 tsp
Red chillies – 2

Seasoning

Mustard seeds -1 tsp
Curry leaves – 6
Coconut oil – 2 tsp

Method

Pressure cook the Dal and vegetables(3-4 whistles) adding turmeric pdr seperately.
Fry ½ cup grated coconut to golden brown in a pan with out adding oil.
Grind the other ½ of coconut with cumin and red chillies into a fine paste adding little water.
Mix the ground paste to the vegetables and dal and cook it.Season it with mustard seeds, red chillies and curry leaves. Sprinkle the fried coconut in the end and cook it in low flame for 3 mnts.

Avacado Paratha

2006-09-07T20:52:00.000-04:00

Avacado is Fruit.It ripens only after plucking and keeping it outside along with other fruits. The first time I bought it I did not know that it will be raw inside. So I cut and saw that it was not ripe. I peeled the skin and tried grating it. It occured to me why not make paratha like mooli paratha and turned out to be a hit among friends.

Ingredients

Avacado – 1(green big)
Wheat Flour- 2 cups
Sambar pdr – 1 tsp
Salt-1/2 tsp
Oil/Ghee for frying

Method

To Cut the Avacado: Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Holding the avocado half that contains the pit, gently tap the pit with the knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. For safety, you can fold up a kitchen towel and use that to hold the avocado half. Peel the skin with a peeler.If it is ripe you can scoop it up with a spoon.

Grate the avocado if it is raw. Mash it if it is ripe.

In a pan add 2 tsp oil/ghee add sambar pdr and add the avocado. Saute it for a minute.Mix it with wheat flour adding salt and enough water to make a thick dough.
Keep it closed for 1 hr.Make small balls . Spread it with a rolling pin in triangular shape or round.
Put it in a hot tawa.Spread oil/ghee on both the sides and cook each side.

Serve it with kadi or any vegetarian dish.

Ulundu Vadai

2006-09-07T10:51:00.000-04:00

Ingredients

Urad dal - 1 cup
Grrenchilli - 2
curry leaves- 3-4
coarse pepper powder- 1tsp
soda - a pinch(optional)
salt to taste
oil for frying

Method

Soak 1 cup urud dal in sufficient amt of water for 1 hour
Grind into a thick and fine adding very little water .
Add a pinch of soda, 2-3 chopped green chillies, 1 tsp coarsely powdered black pepper, a bunch of curry leaves and mix well.
Add salt just before preparing the vadai so that it does not become watery.
On a plastic paper apply oil place a ball of this and flatten it by hand. Put a hole in the center. Wet your hands lightly each time you do this
Deep fry this in oil and turn over until the vada turns golden brown.

"Arachuvitta "Sambar

2006-09-06T21:17:00.000-04:00

Ingredients

Toor dal – 1 cup
White pumpkin(diced)- ½ cup
Carrots(diced) – ½ cup
Okra(cut a small long pices)-2
Onion(finely cut)-1 cup
Sambar pdr – 1 tsp
Turmeric pdr – 1/4tsp
Asafeotida – 2 pinches
Tamarind- 1 small ball
Bengal gram dal – 1 tsp
Coriander seeds – 2 tsp
Methi seeds – ½ tsp
Red chilli – 1
Grated couconut – 1 cup
Curry leaves- 3

Seasoning

Mustard seed – 1tsp
Curry leves -4 Coriander leaves
Coconut oil – 2 tsp

Method

Wash the toordal and pressure cook it adding little turmeric pdr.
Make tamarind juice. Add the vegetables,turmeric pdr,asafeotida,salt. Cook it in medium flame keeping it half closed.
Add 1 tsp oil add the cut onins and sambar pdr and fry it. Add this to the boiling vegetable and tamarind juice.
Add 1 tsp of oil . Put channa dal, coriander seeds,methi seeds , 3 curry leaves and redchilli. Fry it till golden brown. Grind it into a paste adding coconut and make a fine paste.
When the vegetables are cooked add the ground mixture and cooked dal to it.
Add salt to taste and boil it again.When bubbles starts to come season with mustard seeds and curry leaves. Garnish it with coriander leaves.

Eat sambar with hot rice.

Poli

2006-09-06T20:59:00.000-04:00

A Traditional SouthIndian Sweet

Ingredients

Maida - 1 cup
Turmeric Powder – ½ tsp
Salt - 1 pinch
Ghee – 2 tsp
Water enough to make dough
Oil - 6 tbsp

Inner Filling

Jaggery - 1 - 1/4 cup
Bengal Gram Dal - 1 cup
Cardamom Powder - 1/4 tsp

Method

Blend the ghee ,turmeric pdr and salt with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 1 hr.
Knead again. Put in the 6 tbsps oil and knead tilloil is completely absorbed. Cover and leave aside for 4 hours.

Put the dal in the cooker till 2 whistles.
Drain the water. Grind to a paste with the jaggery and cardamom powder.
If thefilling seemswatery put it in a pan over medium heat, allow the water to evapourate and become a medium dough.
Make small balls of the filling. Divide the dough into small balls and flatten them.
Place one ball of filling on the dough and cover and seal up the filling.

Carefully roll out the dough into thin chappathi size making sure the filling does not come out.

Put this on a hot tawa and cook both sides till they are cooked.You can spread little ghee if you want.

Put it in a plate and spread little ghee over it.

Dal

2006-09-06T14:03:00.000-04:00

Ingredients

Moong Dal-1 cup
ToorDal and Bengal gram dal- 1 tbsp each
Turmeric pdr - ¼ tsp
Onion-1
Tomatoes – ½
Greenchilli-2
Ginger - small piece
Salt to taste
Coriander leaves

Seasoning

Musturd seeds – 1tsp
Cumin seeds – 1 tsp
Asafeotida- a pinch
Oil/Ghee – 1 tsp

Method

Pressure cook (3-4 whistles)all the dals together adding turmeric pdr.
Cut the onions and tomatoes finely.Also cut the green chillies and ginger into small pieces.
In a pan add 1 tsp oil/ghee.add mustard seed and cumin seeds.When the mustard seeds splutter add a pinch of asafeotida and onions.Fry the onions.
Then add the green chillies,ginger and tomatoes. When the tomatoes soften add the cooked dal and salt to taste.Boil the dal in low flame.
Garnish it with coriander leaves.

Serve hot phulkas with Dal.