kalpz

Grilled Chicken

2011-09-19T09:08:00.015-05:00

You need:
Chicken Breast -1
To Mix:
Green Chillies-2
Ginger -Garlic Paste-1 tsp
Onion- 1/4 cup
Chopped cilantro&mint leaves-1/4 cup
cumin-corainder powder-1/2 tsp each
Crushed Black Pepper-1/2 tsp
Hing Powder-1/4 tsp
Lemon Juice -1/2 tsp
Salt 1/2tsp or to taste.
Do:
Wash the chicken breast in running water, slice it in to pieces,
Add all the above mentioned mixing ingredients along with the chopped chicken peices and ground it in to fine paste using a blender for about a min.Transfer it to a cup and you will find a grounded paste (more like the consistency of ground meat)as shown below.

Heat the Grilling Pan/Skillet ,Spray the Oil over the Grill, Once it is hot ,Start making small -medium sized Patties out of the grounded meat.( You can either have a bamboo skewer and make kebab patties over it or can just make the patties and grill it in the pan.
Sprinkle Oil in drops over the chicken on both the sides.
Grill both the sides for about 10 minutes , once you get the cooked flavour of this spiced chicken..

Remove it from the Grill and serve it crushed peppers or lemon juice...Great with Tahini Sauce, Bread or juz as such:))))

Njoy !

Almond Ladoo

2011-08-23T09:37:00.008-05:00

Almond Ladoo, I think this is one of the desserts you can prepare within 30 minutes.
Almond Goodness, almost known to all. Recipe Goodness:),I assure that when you make one of these:):).Ofcourse, this doesn’t call for a big sauce pan or any huge list of rare ingredients.I wanted to keep it simple that would bring out the true richness of almond.

You need :
1.Almonds (Skin removed)- ½ cup
2.Warm Water -1 cup
3.Warm Milk-1/4 cup
4.Ghee-4 -5tsp
5.Cardamom powder -1 tsp
6.Saffron Threads- 3-4
7.Yellow food color-1-2 drops
8.Sugar -2 tsp ( you can even skip it as almond has it ‘s own sweetness ; you can add more if you like it more savory)

How did I do
1.Soak Almonds in warm water for 15 minutes.You might find the almonds soft enough ,if not prolong for another 5-10 minutes.

2.Drain out the water (completely) and transfer to a blender, add 3 tsp of milk or as required and make it in to a thick,fine paste.
3.In a Sauce pan, add 4 tsp of Ghee.Once it is melted,add the almond paste, sugar per your requirement and stir continuously .Now,add the remaining milk and keep stirring.Next , add an additional spoon of ghee, drops of food color, cardamom powder and continue stirring process for around 8-10 minutes(watch out not to burn it)
4.When you find a non-stickly, soft almond paste. Remove it from the burner, add saffron threads, give a quick mix and spread it on the plate,if you want to make squares.
5.All I did is :let it cool for 5 minutes in the sauce pan and made ladoo(s) by partioning the paste to 12 small portions and decorated with Raisins.

Enjoy the semi-sweet dessert cold/warm /jus do a cold milk dressing over the Ladoo.

Boiled/Steamed Plantain

2011-08-22T09:54:00.007-05:00

Plantain(s)...A firmer and Low Sugar Banana...A Very Popular Plantation in Southern Africa, India and Caribbean Islands.

You can make Tons of Recipes with this Divine Fruit,,,My Choice is a Lazy yet Healthy one....Who would say no to wat a whole chunk of Fiber and calcium in the early morning...

You can eat these plantains any time .But My preference is to eat in the morning..(Trust me; you will feel the difference...yummy :))

What and how did I do
I had one Over ripe Plantain :),

•Cut in to pieces by discarding the tail, wash and keep aside.
•You can Steam it in cooker for 15 minutes until the mild yellow turn out to be dark spotted yellow orIn a Medium Sauce Pan, Pour 2 cups of water and add these plantain pieces.
•Close the Lid of the pan and cook until you find the center portion of the plantain turning out to be dark yellow.
•Remove the skin ( It falls apart if you juz open it with spoon) and juz have those butterscotch Yellow Plantains:)

Tasty Goodness cannot be expressed: D:D
If you like Plantain, am sure you will love it

But again for more added flavors, sprinkle sugar /cinnamon /salt /pepper

Fish Curry

2011-06-21T17:17:00.004-05:00

This is my favorite dish …
I know almost everyone is an expert in this curry..They are unique..
Bottom line: Whoever cooks it –have their own style and secret ingredients and spl touch to bring out the best taste .Well, my style of this curry differs from my mom’s…: D:D
I feel both are good….I would like to share mine...as far I get this in some form…
All I had is:
Catfish-8-10 pieces (cut)
(Wash the fish with turmeric and lemon juice .Make sure to run through cold water until you feel it is clean)
Red Onions-1 cup (more, the tastier)
Turmeric powder-1/2 tsp
Chili powder-1 -2 tsp
Green chillies-2 -3
Fenugreek seeds-1 tsp
Garlic -3 cloves
Curry leaves-1 spring ( This adds a spl taste for sure)
Tamarind juice-1 cup( can use any form I used the Kerala tamarind called” Kodam Puli”)
Basically it needs to be soaked in warm water; some add the tamarind directly to the curry when it does the magic-shhhhhhhhh am telling you this tamarind has a very strong smoky flavor.
Coconut Milk-1 Cup
Oil as per your req
Salt to taste
How I made
1)In a bowl, add 1 tsp of chili powder, ½ tsp of turmeric powder,1/2 tsp of salt ,and make a paste ,apply a thin coat on the fish and keep aside for 5-10 minutes.
2)In a flat pan, pour 1 tsp of oil, jus shallow fry the fish on the both the sides so that the spices get inside the fish to some extent( 1 min at each side should do) and also fish fillet getz a thin texture outside that prevents it from fall apart when you over cook it.
3)In another deep bottomed pan, Add 2 tsp of oil – add mustard seeds, fenugreek seeds,chillies,curry leaves, and fry till you smell the aroma of the curry leaves
4)Now add the garlic, onions and remaining chili paste and fry till the onions turn slightly golden brown
5)Add tamarind directly in to the mixture or the tamarind juice (1 cup).if you are using Kodam puli you will need only 3 pieces of it to go in to pan out here. if the regular tamarind, take a thick extract .
6)Try to close with the lid and allow it to cook so that sourness from the tamarind ll get along with the rest of the ingredients…(probably it ll take 10 minutes)
7)Now add the coconut milk (1 cup)-fresh extract is preferred.
8)Mix it well, once it comes to first boil-Add the fried fish fillets (one by one) in to pan…
9)Close with the lid and rest is a magic :):))
10)Check every 5 minutes…It took exactly 12 minutes for the fish to cook..in the mixture…( it differs)
11)You will find oil from the mixture and fish border up the pan – yes it is almost done…
12)Make sure not to overcook that makes the fish dissolve/Fall part in the curry…

Garnish with Cilantro leaves…

Serve with: Rice and Fish Fry and thz what is called a festive day and best feast !

Tomato Rice Noodles/Tomato Rice Sevai

2011-06-21T16:57:00.005-05:00

After a long gap…am back again…
Time constraint ...

I am seeking the level of patience that makes me write about cooking…
Anyway...whatz spl 2011 ---Welcoming Summer…
Food Days Passed with Quick Wick Receipes…
Having a few to add in for now…
More to follow..
Straight to the Point now…
As I told before, I love tomatoes:)
Tried to make this one...
YES TOMATO RICE NOOODLES:):)
I remember my mom and aunt making these rice noodles from the scratch...

Busy days and week +utensils stopped me from making any bigger:)

This dish...
Way simple to define, it goes by its name…
You get Rice Noodles in any Asian Market Place (more like the Angel Hair Pasta)
Rice noodles pack-1
Mustard Seeds-1 tsp
Cumin Seeds-1 tsp
Urad /Channa Dal-1 tsp
Red onions-1/2 cup
Red/Green chillies-4
Chopped Garlic-1 tsp
Crushed Ginger-1 tsp
Tomatoes-2 (small /medium)
Diced Tomatoes (Canned)-1/4 can
Turmeric Powder- a pinch
Chili Powder-1/2tsp
Lemon juice-4 tsp
OIl as per your req
Salt to Taste
Curry leaves and cilantro to garnish….

Get set ready…
1)Separate out the dry noodles from the packet .
2)In a large pot ,boil the water with a pinch of salt and a ½ tsp of oil
3)More like how we boil the pasta!
4)Soak it in the boiling water for 5 minutes and be careful not to overcook the noodles which would make it like a paste….
5)Remove the noodles from the boiling water using a tong and filter out the extra water using the colander and run it in cold water for few seconds..
6)You will see the noodles are soft and you can separate it in layers.
7)In a sauce pan,pour 2tsp of olive oil and once the oil is hot,add mustard seeds,urad dal,cury leaves and allow it to splutter
8)Now add green chillies, onions, ginger,garlic,a pinch of salt and toss it once and allow it cook till onions become transparent
9)Add the tomatoes, pinch of turmeric powder, chilly powder,salt and mix all the ingredients so that it turns out to be a good chunk of tomato gravy
10)Once it attains “ gravy consistency “ add the cooked noodles and toss it in the mixture in such a way that the noodles absorbs it ,evenly.
11)All done!!!..Last step sprinkle some lemon juice for a refreshing taste and garnish with cilantro…
Good to Go!!!
Serve with Plain Yogurt /Chutney/Any Curried Soups.

Blueberry Bread

2010-12-19T12:28:00.004-06:00

Another Bread from my kitchen….My all-time favorite blueberry bread!
Strikingly attractive flavor ,credit goes to the "Interesting Berries"
I made this for my friends on a fall day morning for breakfast!

All you need is
All Purpose Flour-2 ½ Cups
White sugar -1 cup
Salt- ¼ tsp
Baking Soda-1 tsp
Milk-1 cup
Fresh Blueberries 1 cup
Eggs(beaten)-2
Vegetable Oil-4 tsp
Vanilla Essence-1 tsp
Almonds, Walnuts, Pistachios -1/2 cup

To Do:
1.Beat the eggs and Sugar together
2.Now add milk, essence and oil ;mix it again
3.As usual, Stiff the flour, baking soda, salt and mix with a spatula till well-blended.
4.Combine the blackberries with this mixture slowly such that the berries are smashed in the flour mixture. Add the nuts as well.
5.Carefully fold in fresh or frozen blueberries and broken walnut pieces.
6.Pour into 9 x 4 inch loaf pan with greased parchment paper. Add some sliced almonds (my fav nut) on the top of the mixture
7.Bake at 350 deg F for 60 minutes. Check if it fully baked by inserting a fork or tooth pic in to the bread;it should come out clean!
8.Allow the bread to cool down in the pan.

9.Slice in to desired pieces.

Peach-Blackberry Bread

2010-12-19T12:22:00.004-06:00

Peach-Blackberry Bread from my kitchen….I did not give much thought when I made this…
I grabbed two fruits(Canned/Fresh) and made this..
I gave it a try with peaches and blackberries..
Definitely good…It had the mild sweetness from yellow beaches with the crispy touch of the dried peaches combined with slight sourness of the berries..It was new to me..

Just thought to share with you!
I took:
All Purpose Flour-2 Cups
Brown sugar -1 cup
Salt- ¼ tsp
Baking Soda-1 tsp
Peach pure-1/2 cup
Dried Peaches-1/4 cup
Fresh mashed peaches-1/4 cup
Fresh Blackberries-1/4 cup
Eggs(beaten)-2
Melted Butter-1/2 cup
Vanilla Essence-1 tsp
Raisins-1/4 cup
I did:
1.Take a bowl, mix the flour, sugar, salt, and baking soda.
2.Now add the eggs and melted butter, Stir the mixture with a spatula.
3.Add Peaches and Blackberries in to the mixture (with care)
4.Combine the mixture with the essence and some raisins as well.
5.Pour the flour mixture into a 9x4" pan with greased parchment paper
6.Bake at 350 degree for 60 minutes; allow it to cool for 10-15 minutes
7.Once the bread is completely cooled down, cut in to slices

Best with any whip cream or plain cream cheese.

Carrot Chutney

2010-12-19T11:21:00.007-06:00

Carrots …Carrots..Carrots

The carrot gets its characteristic and bright orange color from beta-carotene, which is metabolized into vitamin A in humans when bile salts are present in the intestines. A Raw/cooked carrot can complement the following goodness to your body:
•Very low in saturated fat
•No cholesterol
•Very high in dietary fiber
•High in manganese
•High in niacin
•Very high in potassium
•High in thiamin
•Very high in vitamin A
•High in vitamin B6
•Very high in vitamin C
Of course over consumption of carrots leads to accumulation of higher sugar content in the body and skin becoming paler and orange(lighter);but we are not eating carrots 24*7 ,so we r good
Letz jump down….
Take:
Chopped Carrots-1 Cup
Onion-1
Red Chillies -4
Channa Dal -1-2 tsp
Urad Dal-1-2 tsp
Garlic Pod-1
Chopped Ginger-1 tsp
Curry Leaves-1 -2 sprig
Tomatoes(medium size)-2
Diluted Tamarind juice-1 tsp (if from concentrate)
Olive Oil-1-2 tsp
Salt to Taste

To Do:
1.Heat the pan with 1 tsp of Oil for 1 minute
2.Add Channa Dal, Urad Dal are fry till golden brown
3.Add Red chillies ,sauté for a minute; Add Ginger-Garlic ,Curry leaves as well
4.Now add Chopped Onions and a pinch for salt to abet frying onions.
5.Once the onions turn transparent, add tomatoes carrots, salt and fry for 5-10 minutes till it blends well with the onion mixture ;Remove from the heat.
6.Allow the mixture to completely cool down.
7.Grind the mixture to fine paste and add 1 tsp of tamarind juice( optional)
8.Season it with oil, Mustard seeds, one red chili,curry leaves

9.Garnish with Cilantro leaves and serve with Idly,Rava Idly or Dosa of any kind

Multigrain Adai

2010-12-19T10:00:00.008-06:00

After 6 months..am back to form...
school and work took the blog time away from my calendar...
Back again to balance it !

Snowy day…wanted to eat something really hot and tasty!
Was staring at all the ingredients &condiments in the kitchen cabinet…
Suddenly,I saw this packet-The Nava Dhanya (multigrain)…..

Back to Indian History……….
This is list of Nine Grihas (Nine planets) respected as GOD with the respective Dhanya /Grain.It is believed that these are following planet’s auspicious grains and it is used as one of the main pooja item in Hindu custom.

Suriyan (Sun) – Wheat
Chandiran (Moon) - Paddy
Chevvai (Mars) - Tuvarai (Toor)
Bhudhan (Mercury) - Greengram (Moong) (
Guru( Jupitor) - Chana (Kadalai)
Sukiran (Venus) - White Rajma or Avari kai
Sani(Saturn) - Black Sesame (Ellu)
Rahu – Black gram (Ulundu or Urad)
Kethu – Horse gram (Kollu)

Enough of details…
But juz an update -that is how this packet got in to my house
I thought to use it right away by preparing a Multigrain Adai(a kinda of dosa)

I used:
Parboiled rice-1/2 cup
The Navadhanya packet as such except the sesame seeds
Red Chillies -5
Green Chili -1
To add while grinding
Pepper corns-1 tsp
Cumin seeds -1 tsp
Ginger (Chopped)-1 tsp
Curry leaves-1 sprig
Coriander leaves 1 -spirg
Salt to taste

I did:
1.Soak the dals and the rice overnight with the red chillies.
2.Some time in the morning, grind it coarsely with the pepper corns, cumin, green chillies, and curry leaves and ginger.

3.Let the batter sit for half an hour
4.Now, trickle some oil over the flat pan, once the pan is medium hot –pour 1 spatula batter ion it and spread it evenly from inside out (concentric)

5.Give the touch of oil at the edges of the Adai and to the center.
6.Allow it become medium brown on one side.
7.Flip over to the other side for a minute or so
8.Fold and serve with coconut chutney /pickle/curd
9.Jus one-two fill make you feel definitely FULL:)

As healthy as cup of fruit!
Best with Coconut Chutney or Jaggery
njoy!

Tres Leche Cake(Cake Made with Three Milk)

2010-05-02T21:56:00.010-05:00

This is one cake which is my all time favorite.I came to know more about this through one of my Mexican friend.Thanks to Iris.I tried the cake in my own style ,turned out to be really good and i strongly recommend to try out!.Thanks for all my friends who encouraged in doing this receipe!!!

Ingredients:
• All Purpose Flour -1 1/2 cup
• Baking powder-1 tsp
• Confectionary Sugar -1 tsp
• Unsalted Butter-1 Stick
• Eggs-4
• Motts Apple Sauce -1/2 cup (Optional)

Three Milk:
• Whole milk-1 ½ Cups
• Condensed milk-1 cup

• Evaporated milk-1 Cup

To do’s:
• Preheat oven to 350*F.
• Sift together the cake flour and baking powder and keep it aside.
• On the other end, with one cup of sugar and butter make a cream by whisking using the electric mixer.
• Time varies depending on Ur pref of cream. Slowly drop the eggs one by one and whisk continuously.
• Now Add Apple Sauce, Vanilla Extract; whisk until you get a foamy cream. Carefully Combine Cake flour and this mixture to a smooth batter.
• Now grease the cake pan with melted butter and pour the cake mixture
• Bake it for 40 minutes. You can check it by inserting a tooth pick or a fork where it should come out clean. Once your cake is done, Take it out and cool it for another 30 minutes.

• Now slightly pierce the top layer of the cake with a fork (these pores are for the milk mixture!!!)
• In a bowl, whisk all three milk (whole, evapourated, condensed).This will turn out to be half white milk syrup.

• Pour this evenly over the cake with a small spatula and allow the milk mixture to be absorbed well by cake. Repeat this process; top it with roasted almonds and Close the lid of the cake bowl and refrigerate for 5 hrs for a better taste.

• This cake tastes the best after 24 hrs of preparation.The milk is weel absorbed by the cake!!!!!
• Cut in to slices as you like. You will be gifted with heavenly deep milk along with the cake which is the best part of this cake. This Make it stand apart from all other cakes.

• Decorate with whipping cream and fruits as per your preference...
Have a delicious Dessert....

Sambar Vada

2010-05-02T11:17:00.014-05:00

Another Typical South Indian Favorite…..
I made this for two of my friends(Jyoti and Rahul)…
As we have Vadai and Sambar Receipes in the older posts,We could follow the same procedure to make it.I made Sambar with Long cut Carrots and Radish for extra taste.

To Make Sambar Vada:
Chopped Onions -1 Cup
Coriander Leaves -3 tsp
Method
To Make
Vada:http://kalpzcuisine.blogspot.com/2008/03/ulundhu-vadai.html
Sambar:http://kalpzcuisine.blogspot.com/2008/03/arachuvitta-sambhar.html
For the Fast Process, Once you make Vada,Soak in hot Water for 5 minutes and then transfer it to sambar Bowl.Let the Vada sit there for 1-2 hrs if you want it really soft.

You can serve add chopped onion and Coriander Leaves.
Serve hot.

Vegetable Lasagna

2010-05-02T10:19:00.014-05:00

Lasagna, an Italian pasta dish from noodle family:) which is made with alternate layers of pasta noodle, cheese, tomato sauce and layers vary according to individual preferences from vegetables to meat.

I made Lasagna with vegetables with different layers than repeating the same (for a change...Yes simple and earthy layers :)
Vegetables Used:
Shredded Carrot-1/2 cup
Mushroom, Green Beans, Spinach (Well-Washed and Cut)-2 cups
Red Onions (Cut in Disc shape)-1/2 Cup
Jalapeno Peppers-(medium sized)-2 (if you want it spicy!!:))
Cherry Tomatoes (Cut in to Two)-1 Cup
Garlic ( Thinly Sliced)-2 tsp

Sauces Used:
Marinara Sauce-12 oz
“Three Cheeses” Marinara Sauce-6 oz
Hunt’s Tomato Paste-6 oz
Seasoning:
Celery Salt -1 tsp
Paprika Powder-1 tsp
Thyme-1/2 tsp
Italian Seasoning -1/2 tsp
Garlic Powder -1 tsp
Salt-as per pref (for Soaking Lasagna, for all layer Preparation)
Pepper-1 Tsp
Mozzarella Cheese (You can use Ricotta and Parmesan cheese along with it, but I used only one kind of cheese)-1 full Cup

Base: 1/2 Stick of Butter for sautéing and Greasing Lasagna Pan Base.

White Sauce(To 1 tsp of butter, add 2 tsp of all –purpose flour and allow it to cook for 5-6 minutes
Add salt as per Ur pref).I used ½ cup of light white sauce.
Lasagna: Cook Lasagna according to the cooking direction mentioned at the back of the packet.
• You could Boil in uncooked lasagna in salt water (In a large Stock Pot) for 10 minutes
• Else, the Easy way is to soak the lasagna noodle sticks in hot water for 10-15 minutes while you prepare the layering Ingredients.
• I did not do either of it, as I placed the raw noodle by sprinkling a pinch of salt and layered them up. Even here Lasagna got cooked, juz that the cooking time increased by 20 minutes than original. (45minutes+20 minutes extra)
Layering Preparation:
1. In a large Skillet, to a Tsp of Butter, Add Sliced Garlic, the Cut Tomatoes, toss it slightly so that the tomatoes are not over cooked/mashed.
2. Add Celery Salt, Thyme Italian Seasoning, and Garlic Powder and allow it cook for 5 minutes.

3. To 1 tsp of Butter, Sauté the shredded Carrots with a pinch of Lime juice for 5 -6 minutes in high flame and keep it aside
4. To I tsp of Butter, add Mushrooms, Spinach and Beans and sauté it well with a Pinch of Salt and Paprika Powder, Pepper .Don’t add water as mushroom and Spinach will ooze out some water and the mixture will absorb the spices well.

5. In the same skillet, sauté the onions and 1 jalapeno pepper and cook till the onions shrink inside the mixture.
Now:
Settle Down with all of the Ingredients by your side:

Start layering:
As I extended the cooking Time, I did not soak the lasagna in hot water .But remember to do it before placing them on the lasagna pan so as to reduce the cooking time.

I used an aluminum tray for lasagna preparation.
• Fill the base with generous amount of marinara Sauce
• Next arrange the lasagna on the top of the sauce filling the space. Sprinkle a pinch of salt if necessary.

• Now add the mushroom-spinach layer all over.

• Add a portion of 3 cheese marinara sauce; again add another thin layer of white sauce.

• Now the next layer, shredded carrots.

• Add the Tomato paste with Onions on the top of these carrots.
• Another Layer of Lasagna Noodles all over
• Place the pretty Tomatoes on the top of Noodles

• Sprinkle Parmesan Cheese on these tomatoes.

• Combine the remaining Marinara sauces (both the Tomato Basil Marinara and Three Marinara Sauce) and add the final layer

• Place the jalapeno peppers depending on Ur taste and lenience on peppers...hehehe…
• Finally sprinkle the rest of the Mozzarella Cheese.

• Cover it with aluminum foil.
• Preheat the oven to 350 degree Fahrenheit (usually 10-15 min).
• Place the pan in the middle layer of the grill and let it sit there for another 45 minutes

• Carefully hold the HOT pan and allow it to cool for 5 minutes, make squares and serve:)

Quick Chow Mein

2010-04-13T14:25:00.010-05:00

Not always you have all vegetables to cook ;0
I opted this dish because I juz don’t want stand longer in the kitchen (when you really drowsy!)

What I did???
*Chow Mein-1 Pack
*Sliced onions-1/2 cup
*Bellpeppers/Chillies-1-2
*Mushroom-1/4 cup(washed in hot water;repeat the same with some vinegar and turmeric powder to get rid of any other --mushrooms are cute….yup not clean!!!!!!!!!!
*Garlic pods(sliced/chopped)-2 tsp
*Ginger-(chopped)-1 tsp
*Sesame Seeds-1 tsp
*Shredded Carrots-1/4 tsp
*Cabbage-1/4 cup
*Green peas-less than ¼ cup as I did not have much of it.
*Freshly Grounded White Pepper-1 tsp or as per req
*Kirkland Extra Virgin Olive Oil-2 tsp
*Vegetable Broth-1/4 cup

1) To 1 tsp of olive oil add salt as per req and bring 2-3 cups of water to boil.
2) Now add chow mein and allow to cook until it becomes soft and non sticky(it took 10 min for me)
3) On the other stove,I justed added a tsp of oil and cleaned mushrooms with chilly sauce,1 tsp of chopped garlic,salt and fried the mushrooms.I did not add water:) as mushroom by itself has lot of moisture in it.
4) This quick mushroom fry took nearly 10 minutes to be fully done!

Quick Chow Mein:
5) Side Dish is ready…oh ya..cho mein is tender and non sticky.Transfer it to a colander and run cold water for a min and keep aside.
6) Add 1 tsp of oil to the pan and add sesame seeds,ginger,garlic and fry for 1-2 minutes.Now add chillies,onions and again fry for another 5 minutes.
7) Add all the vegetables,White Pepper ,a pinch of salt for just the mixture(As we cooked chow mein with salt and water).
8) Fry for another 5 minutes,add ¼ cup of vegetable broth/stock and boil the mixture until the broth is fully absorbed(this consistency depends on ur pref).
9) Put the chow mein to this mixture and toss it well.
10) Garnish with cilantro.
11) I sprinked a pinch of garlic powder on the top of it.

You can customize your chow mein dish !.Additng the sprouts,onions scallops.corn starch,celery/broccoli,yellow peppers.soy sauce/chilly sauce…etc etc…
This was made with the ingredients readily available at home!

Diwali Wishes to all of You!

2009-10-16T10:22:00.008-05:00

Happy Diwali to all of you !
Let you and your family be blessed with the best!
May all of your dreams come true!!!

My treat is my first try-Ladoo..which came out better than I expected;))
Njoy and have a safe Diwali!

Happy Vinayaga Chaturthi

2009-08-24T16:28:00.008-05:00

Happy Vinayaga Chathurthi/Ganesh Pooja
Aug 23,2009-B day for the supreme god of wisdom:)
I celebrated it as simple as I could….
Made a Turmeric Ganesh of my own choice and jewels …(Juz a try!!!!)

Did offerings with flowers,fruits and neivedyam(Kolukatai,Puran poli,Vermicilli payasam etc )
A few to share from my side..

Kara kolukattai:

Idly Rice-1 cup
Mustard Seeds ½ tsp
Urad Dal 1 tsp
Sesame Seeds ½ tsp
Channa Dal -1 tsp
Ginger-1 inch (minced)
Onions-1/2 cup(chopped)
Red chillies/Green chillies 3-4
Curry Leaves 1 sprig
Coriander leaves -1 sprig
Oil /Ghee
Salt to taste
Water (to prepare batter)

To prepare a rice batter:
Soak the idly rice for an hour or two and later grind it coarsely .Add Salt to taste and set aside.
Heat a pan, pour oil, add Mustard Seeds, Urad Dal, Sesame Seeds, Channa Dal, Ginger, Onions, Red chillies/Green chillies, Curry Leaves and sauté it for about 10 minutes.
You can also add shredded coconut/Coconut flakes , coriander leaves to this mixture
Now pour the batter to this mixture in the pan and stir it well till the batter and mixture blends well with the seasoning ingredients.
Allow it to cool.
For kolukattai:
Make round balls/press it in Ur hand fist to make small patties; Grease the idly plates with ghee/oil and Steam in Idly cooker for 10-15 minutes.
Kara kolukattai-Done!

Letz move to the next,

Poli
I am not an expert in making this sweet; just gave it a try. It came out decent thou…I felt I should have added a little bit more sugar! The rest was perfect...But would like to share with you

Take:
All purpose flour-1 Cup
Wheat flour -1 /4 cup
Oil/Ghee
A pinch of salt
Water to make dough

Puran (filling)
1 cup Channa Dal-1 cup
1/2 cup Jaggery, grated-1/2 cup
Grated Coconut-1/4 cup(optional)
Cardamom Powder-1 tsp
Ghee
Note: Add few spoons of sugar to increase the sweetness as per Ur pref.

Step 1: Prepare the flour Dough for the wrap:

Mix both flours, add water as per the need and knead to non –sticky soft dough (As u make for the roti) and place it in an air tight container/plastic wrap for 30 minutes.

Step 2: Prepare Puranam/Puran
Cook channa Dal with sufficient water in a pressure pan for about 3-4 whistles and allow the cooker to cool for 5-10 minutes; Now strain off the dal from water using a colander.
Add Jaggery, Sugar (As per pref), Coconut, Cardamom powder to the channa dal and cook this mixture for another 7-8 minutes. Allow this mixture to cool for some time and then blend me once which would give a smooth puran mixture.

For poli:
1) Make small patties from the dough; Use all –purpose flour while rolling the patties to big dough circles so that it you get a non-sticky wrap.
2) Make small balls out of puran mixture and keep the puran in the center of the wrap and close the ends of the wrap so that puran is fully covered by dough

3) Now take a parchment paper, apply oil/Ghee and place this puran wrap.
4) Roll the wrap in hands or roller evenly.
5) Heat the dosa pan/griddle and slowly transfer this puran wrap to the pan
6) Toast it on both the sides (add ghee in the sides /on the pole as per Ur pref)
7Puran poli –Done!

Sweet Kolukatai:

Now that we know how to make a puran, sweet Kolukattai is way easy to do
Take:
Rice flour-1 Cup
Salt and sugar- ½ tsp each
Water- to make dough
Ghee/Oil –To grease
Do:
1) Make Rice dough with the above mentioned ingredients.
2) Make round patties with the dough; slightly roll it using a roller
3) Place the puran (lemon size) in the center of the Pattie
4) Close the ends of the wrap in the style which ever you prefer
5) You can also use mould to get the shape of the kolukattai
6) I made onion-shaped kolukatai:)
7) Once done, steam in the idly pan for about 10-15 minutes
8) Itz all Done…ready for Pooja!

Ash Gourd Curry with Buttermilk /Mor Kulambu

2009-08-21T08:51:00.005-05:00

Ash gourd…sometimes called white gourd/winter melon/Wax melon…
It has a big list of medicinal uses…

Extremely low in calories! Regular intake of ash gourd soup prevents a lot of common health problems cold, cough, ulcer etc..
The seeds boiled in coconut oil prevent scalp dryness and dandruff.
We shall start with a simple and a common curry made with Ash gourd and butter milk.
A friend of mine is really good in making this recipe with fewer ingredients.
She finishes the curry with ginger, garlic, butter milk,salt and seasoning!!!!!!!!!!:)))))))))

Believe me …It tastes perfect…!.I often demand her for this curry…If I try the same way ..then it will enter my list if worst preparations ever..lol:)..
I think she has magic hands or wat..;)
Letz get ready

Take:
• Ash gourd (peel off the outer skin and boil with salt until well cooked) –1 1/2cup
• Curd -1 ½ cups( whisk the curd for few seconds to make butter milk !)
• Curry leaves -1 sprig
• Mustard seeds-1 tsp
• Turmeric powder -1/4 tsp
• Oil
• Salt to taste
To Grind:
• Green Chili -3
• Red chillies 3
• Shredded Coconut -3 tsp
• Coriander Seeds – 1 tbsp
• Toor Dhal – 2 tsp
• Raw Rice – 2 tsp
• Channa Dal -1 tsp
• Cumin Seeds – 1/2 tsp
• Ginger (sliced)-1 tsp

To Do:
1. Grind the above listed ingredients (ref: Ingredients to grind) to a fine paste.
2. Boil the grounded paste in a pan; Add some ½ cup of water (as per the pref), turmeric powder, salt and mix well.
3. Add the boiled ash gourd and its stew; Boil for another 5-10 minutes.
4. Now add the whisked curd/plain yogurt to the curry and boil for another 5 minutes(not more than that as the curd would curdle up and separate out of the curry)
5. Finally the seasoning part: To the heated pan, add oil, mustard seeds, curry leaves and allow it to splutter (you can add some more ginger slices too which would bring out a good aroma and taste to the curry.
Note:
You can add any vegetable of your choice..

Stuffed Brinjal/Egg Plant

2009-07-27T13:46:00.004-05:00

I think 90% of us like this spicy stuffed egg plant! Too good to say NO...................... ;))
Take:
Egg plant/Brinjal (Small-medium size)-7
Oil-min 5 tsps
Tamarind juice-3 tsp(optional)
Water -0-50 ml

To Grind and Stuff:
Red chillies 8
Coriander Seeds 2 1/2tsp
Cumin seeds 1 tsp
Shredded Coconut 1 tsp(optional)
Sesame seeds 2-3 tsp
Ground nuts 2 -3 tsp
Garlic 4 cloves
Hing Powder a pinch
Salt to taste
To Do
•Dry roast each of the ingredients (in Grind and stuff list except salt and hing powder ) separately until it turns slightly brown (Sign: Aroma).
•Once all the ingredients are roasted, add hing powder and salt ,put in a blender and grind it to make a fine powder (without water).let the powder cool for some minutes.
•In the mean while, wash the egg plants and make a cross at its broader tip and run the knife till the edge of its thin green shaft.(Do not Cut in to four halves).
•Stuff the powder in to the egg plants.
•Once done, Heat oil in a pan, place the eggplants and toast it.
•Allow it to fry in oil for around 12 minutes in medium flame ; then sprinkle water ,close the pan with its lid and boil again.
•Watch out and twist the mixture when necessary( to avoid burns at the bottom of the pan)
•Let the egg plants boil for 15 minutes till the egg plants become soft and well-cooked.(Sign: Soft outer skin, soggy brinjals, the masala turn slightly brown oozing out some oil on the top of the mixture, well roasted green shaft )
•Pour tamarind juice and cook in medium flame for another 5 minutes
•And now it is all set to serve with Roti/Rice.

Note: The stuffed egg plants can be oven –grilled too.

Egg Curry

2009-07-20T16:41:00.006-05:00

There are many ways to cook Egg Curry.
The recipe from me is using Coconut and Tamarind sauce.
• Boiled eggs-6
• Indian Red chillies -4(reduce or add as per ur pref)
• Small onions -1 Cup
• Tomatoes-2 (medium size)
• Garlic pods-3-4
• Ginger-1/4 tsp(well chopped)
• Coriander Seeds -
• Cumin seeds
• Pepper corns
• Turmeric powder
• Garam masala
• Curry leaves –2 Sprig
• Tamarind –lemon size(soak in water and extract the juice)
• Salt to taste
• Mustard seeds
• Oil
• Cilantro to garnish

Letz start:
1) Heat the pan, dry roast the following Ingredients for about 2 minutes
Red chillies, Coriander seeds, Cumin seeds, Pepper corns and keep aside.
2) To the same pan, pour 1 tsp oil and add the following ingredients:
Small Onions, Garlic, Ginger, Turmeric powder, Garam masala, tomatoes and fry for around 5 minutes till tomatoes blends well with the mixture. Allow it to cool.
3) Grind it in to a fine paste (both dry roasted ingredients and tomato mixture.
4) Do the seasoning with oil, mustard seeds and curry leaves.
5) Now add the grounded paste, 1 tsp of salt (or more as per the req) and ½ cup of water and allow the curry to boil for around 15-20 minutes.
6) Cut the boiled eggs or use as a whole and add it to the curry.
7) Be careful while stirring so as not to break the boiled eggs
8) Add tamarind juice and boil for another few minutes till you get a gravy consistency.

9) Finally garnish with cilantro.
N joy!
Best with: Roti and Rice.

Rava(Cracked Wheat)Upma

2009-07-17T12:13:00.005-05:00

Another wheat recipe....the only thing: I am not a great fan for this dish…

This reminds me of my childhood days. We three cousins used to spend summer hols together at my aunt’s place. One of my cousins juz cannot bare the word upma
We used to put master plan to hide the Rava Container on the roof top so that my aunt
rules out upma for dinner and prepares an another dish...
Now things changed a lot here ....We got to search for this Rava …:)
Got a chance to prepare this….
I finally agree it’s a great dish!
More nutritious than many other rice dishes!(justification?!!heheheh)

Let’s move on to the list:
Cracked wheat Rava- 1 cup
Medium size Onion- 1(chopped)
Red chilli -3
Mustard seeds-1 tsp
Cumin seeds -1/4 tsp (optional)
Urad dal- 2 teaspoon
Channa dal-1 tsp
Curry leaves-1 sprig
Ginger (well chopped)-1/2 tsp
Green Peas- ¼ cup
Tomato-1(you can add vegetable of ur choice)
Oil-1-1/2 tsp
Coriander leaves to garnish
Salt to taste
Water
To Do:

1. Heat oil in deep bottomed pan. Add mustard seeds and cumin seeds, allow it to pop. Then add urad dal, channa dal and curry leaves and sauté for a few seconds.
2. Add Red chilli Ginger, onions and sauté till onion turns golden brown and gives a rich aroma.

3. Add tomatoes, Green peas and fry for around 3-4 minutes.
4. Here is the main part: Adding water (where most of the times in the past...I messed up!)
5. For 1 cup of Rava ,add 2-2 ¼ cups of water depending on the size of the cracked wheat.
6. Add salt and allow the water to a boil on a high flame.
7. When the water starts boiling, minimize the flame and add the Rava.
8. As and when you add it in tothe water, keep stirring the mixture with a spatula.
9. Continue stirring at regular intervals till the upma absorbs water and well cooked.Done!
10. Garnish with Coriander leaves and serve hot!
Njoy!!

Carrot Kheer

2009-07-14T16:44:00.011-05:00

Carrot Kheer.... For me ~~~~~Its just enough if I am served with a Cup of this dessert for the day!juz love it!!
Whenever my friend’s mom prepares this, I will be the first person to grab one for me……

The real taste of carrot as a drink!!..............................tastes DIVINE!!!!I mean it!NO need to see calorie count for this alone;)))))))
Just grab some carrots right way …letz Doooooooooooo

• Baby Carrots -1 cup
• Cashews/nuts of your choice (chopped)=3 tsp
• Milk 2 -2 1/2 cups
• Sugar-1/2 cup (can add more if you want)
• Cardamom Pods-2(powdered)
Start :

Step1: Add water to the carrot such that it is soaked well and pressure cook for 4 whistles. Allow it to cool.

Step2: You will find the well cooked carrots and some water inside the cooker right? Just put altogether in a blender, add sufficient sugar and grind it to make a fine paste.(No need to filter out the pulp as it is well smashed)

Step 4: Mix this extract with milk and 2 tsp sugar (if needed) and bring it boil. This will take 10 minutes.

Step 5: Now Add cardamom pods, and cashews.

Step 6: Serve Hot or cold….Itz going to be @ itz best…The color would invite you!

Note:
*You can use matured carrots too. Just that the baby carrots are sweeter!.If using big carrots, cut and pressure cook for 5-6 whistles.

**Itz optional to ghee toast the nuts.

Itz all urz now!

Red Kidney Bean Curry/Rajma Curry

2009-06-30T10:07:00.021-05:00

From the family of common beans..........

Here is another *****star bean******

Red Kidney Beans -A very good source of cholesterol-lowering fiber than most most other beans.In addition,it prevents blood sugar levels from rising too rapidly after a meal.A fat-free high quality protein provider.A whole source of mineral which is not there in most other vegetables and fruits.

In addition to all,It has it own unique taste which is very well enhanced when it blends with spices....

Letz jump to the curry(Bean soup???:)))) could be !)

Ingredients:

Rajma/Kidney beans-1 cup
Onions (big)-2
Ginger -2 small pieces
Garlic-4 pods
Red chillies-2-3
Coriander seeds 1/2-1tsp
Red chilly powder 1 ½ tsp
Turmeric powder 1 tsp
Garam masala Powder ¼ tsp
Tomatoes -3
Butter 1 tsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Cinnamon sticks-1(medium size)
Cloves 4
Fennel Seeds ½ tsp
Cardamom pods 2
Salt to taste
Oil – 1 tsp

To Do:
Step 1:Soak Rajma over night /at least 4-5 hours in hot water. Pressures cook it for 3 whistles and keep aside

Step 2: Dry roast ½ tsp fennel seeds, coriander seeds,3 cloves ½ cinnamon, 3 red chilies. Heat the oil in the same pan and do the following:
Add the onions and cook till it becomes transparent.
Now add garlic, ginger and sauté well;
Add red chilly powder, turmeric and garam masala powder and fry for few secs
Allow this mixture to cool for some time and grind to make a fine paste.

Step 3:Boil tomatoes in hot water; peal off the outer skin and cut/smash it.
Step4: Take another deep-bottomed pan/pressure pan, add butter, mustard seeds and curry leaves, 1 clove, 2cardomom seeds and sauté for few seconds.
Step 5:Add the onion-garlic paste, tomatoes and fry it.
Step 6:Add 4-5 tbsp of water and stir it for the mixture to cook well.
Step 7: Add kidney beans and salt and boil in medium flame for about around 20 minutes till all spices and bean blend together.
Step 8:Add cashew powder for a thick consistency (boil for few minutes after adding it)

Step9: Garnish with coriander leaves
Serve with Rice/Roti

Channa dal-Coconut chutney

2009-02-15T13:02:00.005-06:00

Another chutney variety to go with most of your breakfast dishes.

Ingredients to grind:
Grated Coconut ½ cup
Channa Dal 4 tsp
Urad Dal 3 tsp
Red chillies 5
Garlic pod 2
Ginger( minced) 1 tsp
Red onion ½
Tamarind juice 1 tsp
Coriander leaves

Tempering:
Mustartd seeds
Oil

Salt to taste

1) To 1 tsp if oil, add channa dal, urad dal,red chillies and roast it for few minutes until the dals turn golden brown
2) Mix all the above mentioned ingredients to grind with the roasted dals.
3) Grind it in to a fine paste (Add water if it too thick).Add salt and mix it well.
4) Do the seasoning with oil, mustard seeds, another red chilly (if u want it hot) and curry leaves

Best with idly,dosa.

Onion-Tomato Thokku

2009-02-13T08:20:00.005-06:00

For a hurry-burry side dish……Go for this!
Fewer ingredients......but Yummy!

You need
Onion 1
Garlic pods 2
Tomatoes 3-4
Green chillies 3
Chilli powder 1tsp
Coriander powder (optional) ¼ tsp
Turmeric powder ¼ tsp
Water ½ cup (to sprinkle)
Salt to taste

Seasoning Ingredients:
Mustard seeds 1tsp
Ural Dal 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig
Oil 2 tsp

Start off:
1. Heat oil in a pan, add the seasoning ingredients and allow it for few seconds to splutter.
2. Now add chopped onion , green chillies and garlic fry till onion turns golden brown. Then add all the above mentioned powders and fry it for few seconds.
3. Add tomatoes, sauté it well to mix up with the masala. After adding salt, stir it once and sprinkle water to avoid sticking.
4. Allow it boil for 10 minutes to get a thick consistency.

Best with Chapathi, Roti, Parata

Almond Kheer

2009-02-03T18:02:00.009-06:00

Almonds:) Not truly a nut but a drupe/fruit/seed is known ingredient in desserts and snacks…..It has lot of dietary fiber in it and low carbohydrate content……reduces the bad cholesterol in our body and moreover improves the skin complexion…A seed from a deciduous tree cultivated in middle eastern countries, western US, Indian subcontinent.

Here is another rich dessert…..Almond Kheer...Just make magic with milk, sugar and almonds.
You need:
Sweet Almonds ½ cup
Milk 5 cups
Sugar 2 cups (and more if needed)
Cardamom pods 4
Skinned almonds to garnish
Water to grind almonds

To Make:
Soak almonds in hot water for 20 minutes or more and peel off the outer skin.

Grind the almonds to a fine paste
Boil milk in a vessel and add granulated sugar and stir it for a while; Now add this almond paste and keep stirring on low flame(to avoid sticking )till the milk slightly thickenz.

Now add cardamom powder and garnish with almonds in shreds and milk soaked saffron(preferred)
Serve cold!!!!!!!!!!!:)

Garlic Curry/Poondu Puli Kulambu

2009-02-03T17:12:00.019-06:00

Turkey berries (tamil: Sundakkai) and Garlic with tamarind is the combination used in this curry!

This gravy is one of the specialty cuisines of Tamilnadu…
Exact flavors obtained when grounded in a grinding stone and cooked with gingelly oil.You can also prepare this curry with garlic alone; or can include sun dried vegetables, Okra, Eggplant etc..

About Turkey berries (taste: slightly sour and bitter) belong to eggplant family..Also called WILD egg plants. Common ingredient in thai and Indian cuisinez.

Garlic is renowned for its broad range of culinary, medicinal uses, antibacterial and beneficial circulatory effects. One amongst the most extensively used spice in worldwide cuisinez…

One of the oldest spice…believed to have been harvested in 12 th century!?
Ok!!!!Letz prepare this hot curry!
Ingredients:
Garlic – 1 bulb or 10-12 cloves((as per ur pref)
Turkey Berries 10-15(as per ur pref)
Cumin Seeds 1 tsp
Red chillies 4 -5
Onion - 1
Curry leaves 1 sprig
Tamarind - Lemon size
Hing powder 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2tsp
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly Oil - 2 tbsp
Curry leaves -1 sprig
Mustard seeds - 1/2 tsp
Fenu greek seeds -1/4tsp

Method:
1. Soak tamarind in 2 cups of water and extract the juice.
2. Heat the pan and pour gingelly oil/vegetable oil.
3. Fry the turkey berries for few seconds and keep aside.
4. In the same pan,fry onions, garlic, curry leaves, red chillies, pepper corns, cumin seeds separately and keep it in a different plate.
5. Take 5 cloves of fried garlic, curry leaves, pepper corns, cumin seeds, red chilies, onions and grind it.
6. Start the seasoning process: Pour 1 tsp of oil in to the pan and add mustard seeds, fenugreek seeds, remaining fried garlic, and grounded paste and fry it well.
7. Add coriander powder, chili powder, turmeric powder, turkey berries, salt and sauté till all the ingredients blend well. This might take around 10 minutes.
8. Finally, add the tamarind juice and ¼ cup of water.

9. Let the gravy boil for around 20 minutes until its sufficiently thickened and you can see the oil floating on the edges around the pan.
10. Sprinkle a pinch of jaggery on the top…(quite optional!)
11. Serve hot and spicy with Rice!
Note:slightly fry the garlic ;let the edges alone turn light brown.

Rava Idly

2009-02-01T12:09:00.017-06:00

Basic recipe……A healthy breakfast… tastes awesome with the ingredients of your choice.
YES!!!!!Yet another dish from the wheat family...This idly can be made even healthier by adding vegetables like carrots, peas, tomatoes etc…etc….The base method is juz this.

Ingredients:
Semolina/Rava 2 cup
Cumin seeds 1 tsp
Peppercorns 1 tsp
Curry leaves 1 sprig
Curd -2 cups
Channa Dal 2 tsp
Semolina/Rava/Sojii 2 cup
Ginger (chopped) 1 tsp
Tomato 1
Cashew nuts few
Salt to taste
Hing powder a pinch
Baking soda a pinch
Sugar (optional) a pinch
Coriander leaves
Oil
Letz Do:

1) Heat oil in a pan; add mustard seeds, cumin seeds, pepper corns, channa dal, ginger, curry leaves,cashews, hing powder and fry it and keep it aside.Fry Rava in the same pan until it turns light brown.Mix the seasonings with Rava.
2) Allow it to cool for few minutes. Now add 2 cups of curd, coriander leaves,tomatoes(optional,you can either add raw/fried ones to the batter) and salt. Adding a pinch of sugar and baking soda aids to a good consistency of batter.

3) Allow the batter to absorb the moisture and ingredients flavor for around ½ an hour. Now again mix it with ¼ cup of water to slightly liquefy it.
4) Take enough amount of batter with spatula to fill in the greased idly molds and steam it for 10-15 minutes.You can easily make 10-15 idlis in this measured batter.

5) Serve hot with any spicy side dish

If you have the Rava idly mix,jus mix it with water /curd and let the batter absorb the moisture for around 10-15 minutes ;finally pour on the molds and steam it.

Rice Kheer/Pudding

2009-02-01T11:24:00.008-06:00

A creamy Rice dessert……………………………The most commonly prepared pudding all over India…

Ingredients:
Basmati Rice ½ cup
Milk 3-3/12 cups
Raisins 15-20
Sugar 1 cup
Cardamom pods 1 -2
Condensed milk ¼ cup (optional)
Rose water essence ¼ tsp (optional)

To Do:
1) Wash and soak rice for about 15 minutes.
2) Boil rice with milk. Keep on stirring in low flame and boil till rtheice becomes soggy and reduces to 1/3 rd of the original state.
3) Now add sugar and stir well for another 10 minutes.
4) Add condensed milk, cardamom pods, raisins (it’s optional to fry it in ghee) and Serve hot or cold.

Garnish with saffron and almonds for rich flavor.

Rava Payasam/Kheer

2009-02-01T09:59:00.014-06:00

Broken wheat is made by milling the wheat coarsely after cleaning and husking it. Has a good source of fiber and manganese. It’s encouraged to add this in our daily requirement diet as a combo with legumes &cereals. You can try hot kichidi or sweet dessert…what ever… you bring a lot of energy to your body through the wheat recipes.
Jump....NOW!!!!
Ingredients:
Broken Wheat (brown)-1 cup
Milk 3 -4 cups
Sugar 1-1 1/2 cups
Condensed Milk -1 cup
Cardamom powder -a pinch
Cashew nuts and Raisins-10(broken/whole)
Ghee (to fry the nuts) -1 tsp
Letz do:
There is lot of methods to prepare this kheer…..
This is a very simple way…..fastest dessert?!!!!
1) Pressure cook the wheat with 2 cups of water and keep it aside.

2) Now pour 3-4 cups of milk (as per ur taste) and 1 cup sugar; Let the Rava boil in
this mixture for some time. Keep stirring.

3) After 10 -15minutes, you will find the Rava mixture in a semi liquid consistency;
Now add condensed milk to the kheer (this is optional; but it brings a really a yummy taste to the kheer) and a pinch of cardamom powder.
4) Garnish with ghee roasted nuts and raisins.
As we pressure cook this Rava; it consumes less time and of course the Rava will be soft enough!
You can try the same kheer with jaggery and coconut milk instead of the sugar and condensed milk depending on the availability of ingredients.

Serve Hot or Cold!
Wheaty.............................:) ;))))))))))

Potato peas curry/Aloo mattar

2009-01-17T22:34:00.011-06:00

Historic vegetable…….origin from Andes….
Believed to be in existence for the past 7000 yrs….so many varieties and I was really surprised when I read there are around 5000 varieties..

Photo courtesy:oregonstate.edu
Rich in carbohydrates and fiber content.
Reduce the ulcer problems and even blood pressure when taken as per the nutrition value. The starch content in cooked potatoes increases when it‘s cooled…
Much more to share about these POTATOES…will see a lot about in forthcoming additionz..
Here is the recipe for a simple potato curry….a real tummy filler…..

Ingredients
Potatoes (boiled and pealed)
Green peas ½ cup
Onions (chopped) 1 cup( around 2 big onions)-some for grinding
Tomatoes
Cumin seeds1 tsp
Green chilles 3
Garlic (4 cloves, crushed)
Ginger 1 inch (chopped)
Chilly powder 1tsp
Turmeric powder1/4 tsp
Coriander powder 1 tsp
Mango powder ¾ tsp(optional)
Garam masala ½ tsp
Oil
Salt to taste
Coriander leaves to garnish

How to make:
1. Smash half of the boiled potatoes and cut the rest of the potatoes in to cubes.
2. Boil the peas (frozen) for around 3min in oven.
3. Grind garlic, ginger, green chilles, onions (3/4 of a cup) in to fine paste,
4. Heat the pan, to 1 tsp of oil add cumin seeds, mustard seeds let it splutter.
5. now add the onion paste and allow it fry till golden brow
4. Then add chili powder, turmeric powder, coriander powder, mango powder(for the sour taste), garam masala powder,stir it continuously for the masala to blend with the mixture.
5. Add chopped tomatoes and then salt and cook until these tomatoes get mashed well (add few spoons of water if necessary).
6. Now, add the potatoes, peas and mix it well. Sprinkle some water and close the lid of pan, let it boil under a very low flame (for about 10-15 min)
7. Once you see the gravy consistency, you can go ahead and garnish with coriander leaves

Serve with Roti, Naan, Paratha..

Bottle Gourd with Channa Dal /Soraka Kootu

2008-11-24T13:08:00.004-06:00

Of course, this is an another tasty dish...falvoured dal recipe..We all know this.....
apart from this.....watz spl today...
letz see some interesting facts about bottle gourds.......
Bottle gourd/ calabash/Opa quash –belongz to the cucumber family is considered to have itz origin from Africa and commonly found in European and Asian countries. It shapes differ from region to region depending on the variety of seeds planted.
Why the name BOTTLE GOURD?
The name "bottle gourd" is especially appropriate, because this plant species is one of the few from which useful and lasting containers can be made. I didn’t know this…….They can be used even as decorative pieces (right from small to massive container shapes…amazing!!!).

Most of the contemporary tribal shapes are made out this vegetable’s firm shell.....Incredibily AWESOME......
A few decor pieces which got online…(Courtsey of:www.suewalters.com)

Alright!!!!!!!Letz jump in to the recipe making process:)

Ingredients
Channa Dal 1 cup

Bottle Gourd 1 cup
Onions ½ cup (chopped)
Red chillies 1
Turmeric powder ¾ tsp
Chilly powder ¼ tsp(optional)
Hing powder a pinch
Ginger 1 tsp (chopped)
Tomato 1 (chopped)
Tamarind paste 1/2 tsp
Mustard seeds 1 tsp
Oil 1 tsp
Salt to taste
To grind:
Shredded Coconut ½ cup
Green chillies 6
Cumin seeds 2 tsp
Clove 1
Cinnamon –tiny stick (optional)
To Do:
1.Dice bottle gourd in to desired cubes.
2. Wash the dal, pressure cook dal and the vegetable with a pinch of turmeric powder, a drop of oil and water (the dal and vegetable should be covered) for a whistle or two.
3. Heat the pan, add mustard seeds, red chillies, hing powder, onions, chopped ginger, tomatoes and sauté it well.

4. Add this to the dal mixture; now add ¼ tsp of chilly powder (optional), the grinded paste, salt to taste.(if you wish,you can also add tamarind paste to it..)
5. Let it boil for 10-15 minutes
6. Garnish with coriander leaves.

Serve hot with Rice!

Lentil Rice/Moong bean rice/ Rice Kichidi

2008-10-17T13:27:00.021-05:00

A friend of mine is a scholar in bringing the taste in words before even we cook...........
this is one amongst the recipes that i grabbed....i tried ..itz simply awesome..

Whole Moong Bean
It has the Higher % of vitamin c and calcium....
Simply a protein food!!!!
Here goes the recipe for u....

Take:
Rice 1 ½ cup
(Green gram )Whole Moong bean ½ cup
Fennel Seeds1/2 tsp(optional)
Jeera 1 tsp
Ground nuts 2 -3 tsp (optional)
Hing powder ½ tsp
Onions ½ cup
Green chillies 4
Ginger-garlic paste 1 tsp
Potato 1
Meal maker 10(optional)
Garam masala Powder 1.5tsp (depends)
Turmeric powder ¼ tsp
Chilli powder ½ tsp
Salt to taste
Oil to fry

Will make:
1.Heat oil in the pressure pan; Add ground nuts, jeera,fennel seeds ,
ginger garlic paste, hing powder and fry for a minute.
2.Add chopped onions ,green chilies and fry it till golden brown
3.Add garam masala, turmeric powder ,chili powder and fry it for few minutes
4.Let it mix well with the onion mixture.
5.Soak peeled and cut potatoes, meal maker (soya) in warm water for 5 minutes and add to this mixture.
6.Wash rice and lentils; for 1 ½ cup of rice, add ½ cup whole moong bean/any lenthil of ur choice.
7.Put the Rice – Dal in to the pressure pan, add salt ; sauté it once.
8.Pour sufficient water and pressure cook it in medium flame (3-4 whistles).
9.Keep aside; Allow it to cool.

Best with Raita

Channa /Chole Masala

2008-10-13T11:21:00.014-05:00

We made….Black chick pea masala right?!!..
Now itz time for white chick peas…

As you know they have highest % dietary fibers…
Here is the Kabuli channa masala/chickpea/channa/chole masala

What you need?

Chick peas 3 cups (soaked in water 0vernight)
Onions 2(well chopped)
Medium size Tomatoes (ripe) 4
Tomato puree/sauce 2 tsp (for extra sour taste)
Green chilies 4
Ginger–Garlic paste 1 tsp
Coriander powder ½ tsp
Dry mango powder ½ tsp(optional;again this is for spl sourness)
Turmeric powder ¼ tsp
Chili powder ½ tsp
Channa masala powder 2 tsp
Whole gram masala (Fennel ½ tsp seeds, cloves 2, cinnamon stick 1, bay leaf 1)
Cumin seeds ½ tsp
Coriander leaves
Lemon juice 1 tsp
Salt to taste
Oil

How to make!!!!!!!!!!!
*********************************************************************************
Channa/Chole/Chickpea:
Add salt and Pressure cook it and leave for 3 whistles. Allow it to cool.Dont drain it completely as we can use this water when we boil the gravy.
*********************************************************************************
1)Heat deep frying pan, Pour oil add cumin seeds, whole garam masala, ginger –garlic paste fry it .
2)Now add chopped chillies, onions and fry till golden brown.
3)Add all the powders; fry it for a minute till it mixed well with onion paste.
4)Add chopped tomatoes, sauce/puree and mix it well.(allow tomatoes to blend well with the mixture).Add 1 tsp of salt(for this mixture)

5)Now add boiled channa to this mixture. Pour the channa water, the stew (as per ur choice of consistency either watery/thick gravy/slightly dry).

6)Let it boil for around 10 minutes in high flame and around 5 minutes in medium flame.
7)Add 1 tsp of lemon extract, garnish with coriander leaves.....
another topping.......... onions!!!!!!!!!!!(WOW)

Serve with Puri,Chappati,bread…..

Lemon Rice

2008-08-30T09:09:00.009-05:00

Lemon Rice-Famous Hurry Recipe!!!!

Ingredients:
Boiled Rice(grainy) 1 cup
Onions(finely chopped) 3/4 cup
Red chillies-3
Mustard seeds 1/2 tsp
Roasted peanuts 3/4 cup
Urad dhal 1tsp
Curry leaves 1 sprig
Ginger (grated) 1/2 "
Turmeric powder 3/4 tsp
lemon 1
Salt to taste
To garnish:
Coriander leaves
Method:
1)To the heated pan, pour oil,add the mustard seeds, urad dhal.
Let it splutter,now add red chillies,peanuts,ginger,onions,curry leaves.
Fry it till the onions turn slightly golden brown.
2)Now add the turmeric powder ,salt and fry for a minute.Add lemon juice and saute it well.
3)Finally,Add the rice and mix well so that the lemon mixture is evenly distributed.
4)Garnish with coriander leaves.
Best with Pickle and Raita

Ladoo(with pistachios&cashew)

2008-08-30T08:49:00.014-05:00

A semi sweet..yet yummy Indian sweet....Ladoo with two main ingredients-cashews and pistachios is right here.....

All you need is
Pistachios 1 cup
Cashews 3/4 cup
Sugar 1/4 to 1 cup(ur pref)
Ghee 4 tsp
cardamom powder 3/4 tsp
Method:
1)Soak both the nuts for about an hour or two in a cup of milk.after 2 hours,Peal of the outer skin of the pistachios.
2)Add both the nuts in to a blender and grind it to a fine paste.
Remember:leave a drop of water/milk...Dont add any extra amount of water or milk to it when you blend as the you will not get the right texture later in your process.
3)Take a pan,pour 3 tsp of ghee and add this paste
twist,stir continuously (for about 10 min or so),add sugar ,cardamom powder to this mixture and allow it boil in medium flame and you will find the paste-Non sticky,slightly turned golden yellow /green.
4)Transfer this dough another ghee -greased plate and allow it to cool.

5)Make small balls(any desired shape) and garnish each ladoo with pistachios

Njoyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!

Banana Bread

2008-08-11T16:53:00.017-05:00

The most common fruit which is cultivated in more than 100 countries all over the world-------------"Banana" has the highest % of vitamin B in it.
I wanna include a recipe which has the exact flavour of it irrespective of all the added ingredients...........thz Banana Bread............

We need..
All purpose flour 2 cups(measuring cup)

Ripe banana 2 ½ cups
Nutmeg powder ½ tsp
Brown sugar 3/4 to 1 cup
Butter ½ cup
Egg 2
Walnuts, raisens, cashews ¼ cup
Cinnamon powder ¼ tsp(optional)
A pinch of salt (optional)
Method:
1)Preheat the oven to 350 F
2)Take a bowl, Mix the flour, soda, sugar and butter
3)Take another bowl mix egg and banana (smash it well before mixing it with the egg)

Else you can slightly blend this mixture in a blender!
4)Now add both the flour and banana mixture together and stir it well to get a better batter.
5)Grease the loaf pan with butter, pour this batter in to the pan.

6)Bake it in the oven for an hour’s time till the loaf is perfectly cooked (insert tooth pick to check whether its baked well, it should come out of the loaf without sticking).
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7)Allow it cool for few minutes (10-15 minutes) transfer it to a bread plate or any flat plate and cut the loaf in to slices.

Itz mild enough…………….. with a moist texture…Try and taste it once……I bet you can never Say NO>>>>>>>>>>>>>

Sambar

2008-08-07T20:14:00.008-05:00

The very basic dish in most of our houses..................

Ingredients:
Any vegetable or juz onion (small/large)1/2 cup
Toor Dal 1/2 cup
Tamarind 1/4 cup
Tomato 1
Fenugreek seeds 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves 1 sprig
Chilli/sambar powder 1 1/2 to 2 tsp
Turmeric powder1/2 tsp
Cumin seeds 1 tsp
Hing powder 1/4 tsp
Oil 1 tsp
Salt to taste

To Garnish:
Coriander leaves

Method:
1)Wash the dal,pressure cook it with 3/4 tsp of turmeric powder and 3/4 tsp of Castor oil(Dal is well cooked and soft if we use this oil),1 1/4 cup(or a bit more than this) of water

2)Allow it for 4-5 whistles.

3)Heat a pan,pour 1 tsp of oil,add cumin seeds,fenugreek seeds(optional),mustard seeds (allow it to splutter) curry leaves,hingpowder, red chillies,onions,tomato and fry it well.

4)Then add the vegetable of your choice, boiled dal,sambar powder,salt and bring it to boil.Now,add tamarind extract to it.let the sambar boil for another 5-10 minutes.

5)Garnish with coriander leaves

Best with Idly ,vada,Dosa,rice...
Rich in:Proteins...

Mixed Vegetable Sandwich

2008-08-01T21:46:00.011-05:00

Another easy and a nutritious bread recipe…………….
I made a similar kinda super fast sandwich some years back when my cousin came home..,,,,,,,,
By d way, she loved it!!!!!!!!!!!!!!
All ingredients are of your choice!!YES! thz sandwich…there are so many ways to make this..
With cheese, different chutneys, sauces, lettuce, or juz with onion-tomatoes and much more..
When all my other recipes fall under weekend category of cooking for the blog and frnz….this is my weekday life giver!!

..Juz bread and the toppings …
Wheat bread 2
Mustard seeds ½ tsp
Thinly chopped Onions
Minced chillies
Well chopped and boiled vegetables (Carrot, beans, cauliflower)
+Green peas (juz boiled) 1 cup
Ginger-garlic paste ½ tsp
Turmeric powder 3/4tsp (a pinch)
Tomato 1
Cumin 1tsp
Coriander-cumin powder 1tsp
Pepper powder 1/2 tsp
Garam masala powder ½ tsp
Lime juice 1 tsp
Salt to taste
Butter

Method:
1) Heat the pan, to 1 tsp of butter add mustard seeds (allow it to splutter), cumin seeds, onions, chillies, ginger-garlic paste, tomatoes and fry it well for around 10 minutes

2) Now add all the four powders (coriander, pepper, garam masala, and turmeric), salt and fry for around 6 min

3) Add the vegetables, sauté it well and allow it to boil (the vegetables should blend well with the masala).

4) Add 1 tsp of lime juice to the mixture.

5) Take any bread; I have taken wheat bread, place the raw onion slices on either sides of it.

(Bread-first topping (onion slice)-veg mixture-last topping (onion)-bread).Serve with hot sauce!

Note: If you prefer to toast the bread or add any cheese toppings, you can do that too..

French Toast

2008-08-01T11:31:00.018-05:00

This is a mouth watering breakfast from Denny’s restaurant,U.S. I have tasted so many French toast dishes served with hot syrup & butter…But this is fabulous in deed…… Yummmmmmmmmmmy.. Thought it’s going to be a tough task to bring out the taste..But not so….. It all depends on the bread we choose and a perfect serving. I learnt this toast from one of the world class chef’s site who shared this recipe as part of his experience at Denny's.

Here goes all about the toast for your taste….Don wait try it out...................
You will adore it

Eggs 2-3
Whole milk 2/3 cup
All-purpose flour 1/4 cup(measuring cup)
Sugar 1/3 cup
Vanillas extract ½ tsp
Salt ¼ tsp
Cinnamon powder ¼(optional)
Thick bread (thicker than the usual white bread…TEXAS TOAST)
Butter 3 tsp

To Garnish
Powdered sugar
Butter
Maple syrup /honey (if u have some other fruit syrup too...u can add)

Method:
1. Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon powder in a large bowl. See to that you get a fine textured batter without any flour balls.

2. Heat the pan in medium flame or even low. When the pan is hot, add 1 tsp of butter.
3. Drop each bread slice into the batter for about 10 seconds per side. Let some of the batter drip off from the bread put the bread on the pan.

Cook each battered bread slice for 1 to 2 minutes per side until golden brown.

4. Serve the bread slices, dust each slice with powdered sugar, butter and also with some maple syrup/honey on the sides.

Note: if you don’t have thick breads can try out with ordinary bread slices, but it’ll become slightly soggy and thin when you dip in the batter. So give a try with thick bread slices.
Some people won’t prefer to use egg, so avoid that..You can expect the exact taste …
But you will like it as any wheat variety dipped with flour, milk and sugar will surely be good…

Okra &Tamarind / Vendakai Pulikulambu / Bhindi Curry

2008-07-27T12:11:00.010-05:00

Key ingredient: Okra
Origin: Africa
So many recipes are made with this in different parts of the world
(Pickles, stew, gravy, deep fry, dry fry, combo with vegetable/meat soups, salads and much more)

A very famous tangy recipe from Indian cuisine is right here 4 u!!
Ingredients:
Okra I cup (I used frozen unsliced okra)
Tamarind lemon size (if u are using extract, then its 1 ½ spoon of it.)
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Channa dal ½ tsp
Ground nuts ½ tsp(optional)
Onions ½(vertically sliced)
Red chillies 3
Asafoetida /Hing powder 1 /2 tsp
Cumin seeds ¼ cup
Tomato ½ (well chopped)-optional
Garlic 5 pods (this is one amongst the main ingredients for this dish)
Turmeric powder3/4 tsp
Chilli powder ½ tsp
Rice flour 1 tsp**
Curry leaves 1sprig
Oil
Salt to taste
Coriander leaves

Method:
1) Soak the tamarind in water, extract the juice and keep aside
2) Heat a pan, pour oil, now add mustard seeds, curry leaves, hing powder, cumin seeds,fenugreek seeds,ground nuts,channa dal and fry it well..After 2 min,add onions ,garlic, red chillies, chopped tomatoes. Sauté it well till the onion –tomato mixture is well cooked.
3) Add chili powder, turmeric powder and salt to the mixture. Fry it for around 3 minutes.
4) Pour the tamarind extract and allow it to boil for 10 minutes.

5) Add okra to this, mix it well.(you can also add 3/4 cup water for the unsliced okra to cook well ).
**You can also add 1 tsp of rice flour to get a thick consistency.
6) Let it boil until okra becomes soft and tender (cooked well in tamarind mixture).
Garnish with coriander leaves

Best with Rice
Rich in carbohydrates, vitamin c, proteins.

Matter Panner

2008-07-25T17:01:00.017-05:00

Paneer- Very common amongst the Persian and Asian cuisines….A protein rich food!!!!but definitely not a low calorie food in any way .From itz history it is said a “Persian origin food introduced in India”.We make both spicy and sweet dishes with this..
So for the start, a basic paneer recipe & easiest of all….Matter Paneer

Ingredients:
Paneer ½ up
Green peas ¾ cup
Onion ½
Tomatoes 3
Ginger (chopped) 1 tsp
Garlic 1 clove (medium size)
Bay leaf 2
Green chillies 2
Cumin seeds 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Turmeric powder ¾ tsp
Pepper powder ½ tsp(optional)
Cashew powder 1 tsp
Hing powder ½ tsp
Tomato puree 1tsp
Mustard seeds ½ tsp
Garam masala powder ¾ tsp
plain yogurt/Curd 1/2 cup(measuring bowl)
Oil to fry
Salt to taste

Method
1) Add onion, tomato, garlic, ginger in a blender and grind it(fine paste).
2) Cut the paneer in to cubes.
3) Heat the pan ,pour ½ cup oil and deep fry the paneer (juz fry for less than 2 min.Edges of the paneer alone shd turn slight golden brown)
4) Heat an another heavy bottomed pan, pour 1 tsp of oil add mustard seeds, let it splutter and now hing powder, cumin seeds, green chillies are fry them, then add the grinded paste .sauté it well..
5) Now add turmeric powder, chilli powder, coriander powder, pepper powder, a pinch of garam masala, bay leaves,1 tsp of tomato puree ,salt to taste.let it boil for around 8 to 10 minutes till the mixture leaves oil at the edges of the pan.
6) Add paneer and boiled green peas in to the mixture and boil it for few more minutes.
7) whisk 1/2 cup of curd nicely and then pour in to the curry

8) Finally add cashew powder/corn flour
9) garnish with coriander leaves..
Serve with Roti, chapatti,Naan

Rich in protein ,calcium, VitaminA

Negative factors: highest % of fats, cholesterol and sodium

Simple Kulfi

2008-07-22T13:00:00.012-05:00

Milk ,Nuts & Sugar frozen together and thz KULFiiiiiiii
Ingredients
Whole milk 4 cups
Bread 1(optional, but it adds really good taste….)
Cardamom powder ½ tsp
Chopped/Sliced pista, almonds, cashews (1tsp each….)-nuts of ur choice
Sugar to taste (may be 6-7 spns)
Method:
1)Grind the bread in ½ cup of milk (taken from the 4 cups) and add it to the milk
2)Heat milk in a pan and boil it in medium flame (stir constantly), for about 25min (let the milk reduce to 1/2 of the original measure)
3)Add sugar, cardamom and nuts.you can also add1 tsp of vanilla powder/coco powder for flavors of your choice.
4)If you have Kulfi molds pour the mixture in to it else pour in to any bowl and Cover with a transparent wrap and cool it for around 5-6 hours in the freezer.

5)After 6 hours, pass the knife around the edges of the bowl (I used an ordinary soup bowl).The Kulfi now will automatically slip out.

6)Cut in to desired pieces and serve ……

Note:Over burnt milk will not smell good and it will spoil the kulfi too..so we should be very cautious about boiling the milk in this dessert...

Tamarind Rice!!

2008-07-22T11:59:00.024-05:00

Tamarind Rice-Sure to find this dish in temples...........The best!!

preserve the tamarind extract,mix it when ever you want it!!!easy right?!

Ingredients

Tamarind juice (thick extract got from water -soaked tamarind) 1 full cup

Mustard seeds - 1 tsp

Whole red chili 2

Small Onions ¾ cup(optional)

Chili powder ½ tsp(optional)

Dry tamarind powder 1 tsp(optional)

Peanuts – ¾ cup

Turmeric powder – ¾ tsp

Jaggery - 1 tsp

Sesame oil/groundnut oil 4 tsp (varies)

Salt to taste

Curry leaves

Coriander leaves

Cooked rice

Roast and grind:

Red chili 5-6(depends)

Urad dal – 3 tsp

Channa dal - 2 tsp

Sesame Seeds 4 tsp

Coriander seeds- 2-3tsp

Cumin seeds ½ tsp

Fenugreek seeds 1/2 teaspoon

Pepper corns - 1 teaspoon

Method:

1)Wash and cook the rice with water and 1 tsp of oil(you will get a grains separated rice)

2)Heat the pan roast and grind the ingredients listed above.

3)In the same pan, pour oil, add mustard seeds, let it splutter, now add peanuts, red chilli, onions ,coconut pieces and curry leaves.fry it well and then add the tamarind water

4)Add chili powder, turmeric powder, hing powder, tamarind powder, jaggery to it and let it boil for about 7-8 minutes.

5)Mix the grinded powder, add very little amount of water; allow it to boil till you get a thick texture.

6)Mix this extract with rice……

Tangy & a perfect Tamarind Rice is all urzzzzzzzzzzzzzzzzz....

Serve with:Pappad,potato fry

Mirchi Curry

2008-07-22T11:06:00.007-05:00

Ingredients:
Green chillies /bell peppers 1 cup (deseeded)
Mustard seeds 1/2tsp
Fenugreek seeds 1/4tsp
Turmeric powder 1/4tsp
Coriander powder 1/4tsp
Curry leaves
Salt to taste

To Grind:
Peanuts 4 tsp(roasted and outer layer removed)
Sesame seeds 2 tsp(roasted )
Mustard seeds 1 tsp(roasted well)
Red chilli 3
Cumin seeds1/2 tsp
coconut(shredded)-1-2 tsp(optional)
Ginger-garlic paste-1 tsp

Method:

1. Wash the chillies and deseed them. Slightly fry in oil
2. Put all the ingredients in a blender (listed-to Grind)
3. Heat another pan, add the cumin seeds, add( very less as we add some to grind)mustard seeds, fenugreek seeds and curry leaves, add the grinded paste, coriander powder, turmeric powder, ,salt to taste ,1 cup water and allow it to boil Then add the slightly toasted chillies and salt. Let it boil till it comes to a gravy consistency.
4. Better check for the taste and if u need to add something more you can do it now..
5. Dont forget to add 1 tsp jaggery...
6.Thz it!Mirchi curry/Mirchi ka salan is ready to eat with Rice!!!!

Tandoori Chicken(Grilled)

2008-07-20T23:11:00.019-05:00

Tandoori.............I was simply amazed when i read the actual meaning of tandoori and the story behind it which you could find in Wikipedia...the clay oven used typically for this is very well explained with its tools in spices of India website....i should say my chicken is just grilled tandoori and not the original one........cooked inside the clay oven!!!

Hmmm...get ready with the following stuffs..we will try grilled tandoori today!!!!!

Curd 1 cup
Chili powder 3 tsp
Coriander powder 4 tsp
Cumin powder 2 tsp
Fennel powder 1 tsp
Pepper corn powder (freshly grounded) 2 tsp
Pepper powder 1 tsp
Ginger garlic paste 1 tsp(it would be better if it is freshly grinded)
Food color 1 tsp (optional)
Lemon juice 5 tsp
Oil salt to taste

Method:
Tandoori masala
1)Mix all the ingredients in yogurt,add lime juice and mix it well..
2)Peel off the skin on the chicken
3)Draw deep lines with a knife around the chicken piece so that the masala we add gets in to the chicken when we marinate in the tandoori Masai.Add 3 tsp of oil to the tandoori masala.
4) Let the chicken marinate for around 1-2 hours.Pour 3 tsp of oil on the top of it..(by this time...the masala would have gone in).
5)preheat the oven,Place the chicken in the grill at 450f ,cook until it becomes soft and tender(around 25 minutes).Squeeze lemon juice on the top of it..Serve with onions.

Chicken Curry

2008-07-20T13:30:00.012-05:00

Ingredients:
Chicken 150-200 gm
Red onion (chopped) ½ cup
Tomatoes (chopped) 2
Chili powder 1 tsp
Ginger garlic paste 1 tsp
Turmeric powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
pepper powder 1 1/2 tsp
salt to taste
coriander leaves
Curry leaves
To grind:
Small onions-1 cup(grind it separately)
Poppy seeds 1 tsp
Red chilies 5
Grated coconut 2 tsp
Coriander-cumin seeds 1 tsp
Whole garam masala 1 tsp (all together juz 1 tsp will do)
(fennelseeds+clove+cinnamon)
Method

1) Heat the pan, pour oil, roast all the ingredients and grind to a fine paste. Roast the small onions, grind and make a paste and keep it separately
2) Take a deep and heavy pan to 2 tsp of oil ,add ½ tsp of fennel seeds, mustard seeds ,green chilli(optional),chopped onions ,ginger garlic paste and fry them till they are golden brown.

3) Add the masala paste, all the other powders listed, fry it properly and now add the chopped tomatoes, onion paste, and salt.

4) Fry it for around 10 minutes. Add the chicken pieces and mix it .just sprinkle some water (no need to add much water as chicken will cook with the water that comes out from it when it boils).close the pan with a lid, stir at regular intervals of time. let the chicken boil well. This might take around 10 or 15-20 minutes but not more than that.

Finally squeeze lemon juice and water.
Garnish coriander leaves.Chicken tr8!

Aviyal

2008-07-16T23:54:00.008-05:00

You have very less quantity of all vegetables not able to which one to use even one as the key ingredient?
Go with this dish!!!Mild and tasty!This dish has itz roots from kerala....
Ingredients
1. Carrot 2
2. Yam ¾ cup
3. Raw banana 1
4. Green chilies 5-6 or even more
5. Cumin seeds 2 tsp
7. Grated coconut 4-5 tsp
8. Curd 1/2cup
9. Potato ¾ cup

Method:
1) Cut all the vegetables, boil it in water and add some salt to it…when it is boiling..
2) Grind coconut, green chilies, cumin seeds and curd together to make a paste
3)Add the grinded paste to the boiled vegetables, add very little water.. Let it boil for some time. Season it with mustard and curry leaves
Note: seasoning it with coconut oil will give a good flavor to your dish

Tindora Fry(Dry)

2008-07-16T22:31:00.008-05:00

Tindora with tamarind was gr8!? Right... (Older posts) just a dry
Ingredients:
Tindora 1 cup
Red onion 1 chopped
Channa dal 1 tsp
Cumin seeds 1/2tsp
Urad dal 3 tsp
Mustard seeds 1 tsp
Oil 2tsp
Red chillies 4
Chilli powder 1 tsp
Coriander –cumin powder 1 tsp
Turmeric powder 1 tsp
Grated coconut 2 tsp
Salt to taste

Method:

1) Cut the tindora in to slices, add salt, water and boil it till it becomes tender
Drain out the water and keep aside

2) Heat the pan, add oil, channa dal, urad dhal, cumin seeds, mustard seeds let them pop out, add red chillis, onions and fry it till golden brown. Add a pinch of salt as we have already added for tindora.This is just for the onion mixture.

3) Now add chilli powder, turmeric powder, coriander –cumin powder, salt and the boiled tindora…..Sauté it well…..fry it till you get a dry consistency!

Best medicinal herb ….now with u in two different forms!!

Rava Kesari

2008-07-16T22:24:00.018-05:00

Ingredients:
Rava -1 cup
Sugar – 1/4 cup
Water – 3cups
Ghee -1/2 cup
Cardamom Powder – 1/4 tsp
Cashew nuts, Raisins (fried) -1/2 cup
Method:
1) Roast the Rava in 2 tsp of Ghee of ghee for few minutes (it will turn slightly brown).
2) To 2 ½ c cups of water, add, Rava and stir continuously and also add liquefied ghee on the sides of the pan as and when Rava boils.
3) Turn off the flame when Kesari boils to a consistency that it becomes soft (it should not stick to the pan, add some more ghee as per your pref)
4) Add roasted Cashew nuts, raisins and also Cardamom powder.
5) Transfer the Kesari to ghee/butter greased plate.
Note: You can add saffron and color to your Kesari as an added flavor

D(h)al Recipe

2008-07-12T18:48:00.015-05:00

A simple Dhal Recipe... The fastest...easiest....tastiest........Always @ my house when I feel lazy to spend more time in cooking.

Ingredients:

channa/toor /Mysore Dhal 1 cup
Water 2 cups
Onions 1/2 cup
Green chilli 2
red chilli 3
Tumeric 3/4 tsp
Chilli powder a pinch(optional)
Pepper corns 1 tsp
Garlic 3 pods(chopped)
Cumin seeds 2 tsp
Coriander powder 3/4 tsp
Tomato 1/2
Asafotida Powder 3/4 tsp
Curry leaves 1 spring
Coriander to garnish
Salt to taste

Method:

1)Wash the dhal,pressure cook the dhal with 2 -2 1/2 cups of water,a pinch of jeera,green chilli&allow it to cool.
2)Heat the pan,add 2 tsp of Ghee/oil ,add mustard seeds,cumin,peppercorns,red chilli,onions,garlic pods,coriander powder,curry leaves,tomato,asafotida powder,turmeric powder,a pinch of chilli powder and fry them.Add cooked dhal to this mixture .
3)Add little water and allow it to boil for 10 minutes.Garnish with coriander leaves. Serve Hot...

Note: If you want,you can also Add 3 spns of tamarind juice,2 tsp of grated coconut.U ll get a spl flavor in ur usual Dhal curry.

Best with Rice served with pappad&dry &deep fried Yoghurt chilli.

Tomato Rice

2008-07-11T22:10:00.013-05:00

This is one amongst my fav food! This is how I do tomato rice with spices...I love the regular one too. I enjoy when I cook with lot of tomatoes.

Ingredients:
Tomatoes 5
Tomato puree 5 tsp
Briyani leaf 2
Meal maker(optional)10-15
Red Onions 1
Green chilly(vertically sliced) 5-as per ur pref
Fennel seeds 2 tsp
clove 2
cardamom (optional if u don like the taste ) 2
cinnamon stick (medium size) 1
kas kas 3/4 tsp
ginger -garlic paste 1/2 tsp
chilli powder 1 tsp
Turmeric powder 3/4 tsp
oil
curry leaves
coriander leaves
salt to taste.
Method:
1)Wash the rice, pour 3/4 tsp of oil. Add rice, meal maker, bay leaf and cook(usually 1 cup rice- 2 (or)2 3/4 cup water. This would take nearly 15-20 minutes in a rice cooker.
2) Grate the following items in a blender
(5 tomatoes,1/2 onion,1 tsp fennel seeds,2 cloves, cinnamon stick, green chilli, kaskas)
3)Heat the pan, pour oil ,add 1 tsp mustard seeds ,let it splutter, add curry leaves, fennel seeds,cardomom ,channa dhal, remaining cut onions, ginger garlic paste.fry properly till onion turn golden brown.

4) Now add the grinded masala, tomato puree, chili powder , turmeric powder and little water to it...

5)Let this boil till you get a gravy consistency.
6) Now add gravy to the boiled rice and mix it.

Garnish with coriander leaves.
Serve with chutney, pappad

Rasamalai

2008-07-11T20:40:00.037-05:00

RASAMALAI!!! One amongst my most fav milk sweets..whenever I go to any restaurant, I will first check for the dessert list in the menu card to make sure rasamalai is over there…most of us like the sweets made with fresh paneer(rasamalai,rasagulla,kalakand )….We shall try this.,…

TThe mix for such sweets is readily available at shop…….We could either get this mix,

Make small patties with milk and mix(basically milk powder) -->boil it in sugar syrup -->then soak in milk syrup .This is one way!

Another way,

Milk-->soft paneer---->knead the dough make patties-->prepare sugar syrup -->boil the patties in syrup --->prepare milk syrup with badam powder and sugar -->soak patties garnish with cashews, almond, pistachios.

Will go through the second process now!!!!

First let we be clear in what we use.

Fresh paneer:

Whole Milk 1 litre

Lime juice/Vinegar (to squeeze it in the boiling milk)

Muslin cloth/cheese cloth 1

Syrup (to boil the Patties)

Sugar 1 /2cup

Water 4 cups

Cardamom pods ½ tsp

Malai (Milk Syrup)

Whole milk 1/4litre

Sugar 1/2 cup

Grinded cashew/almond paste ¾ cup (or) as an alternative you can use even badam drink mix.

Garnishing

Nuts and saffron

Method:

Fresh paneer:

1) Take a deep pan, boil milk in low-medium flame .let it boil well...slightly reduce the heat and add vinegar or lemon juice (around 3 -4 tsp) and whisk it slightly.

2) Adding citric acid will make the milk to curdle and float on the to separate them out ,take a muslin cloth drain excess milk from this fresh paneer(It might take from 40 min -50 min),knead this to get a dough consistency and now make small round patties (here I lost my patience in making flat and round ones….I started making different shapes tooJ)

Syrup (to boil the Patties)-do it in medium flame

3) Take another Pan; boil the water with sugar and cardamom powder

4) Put patties, let it boil till it becomes big and soft enough.(remember to close the pan with lid when it is boiling)

Malai (Milk Syrup)

5) Boil Milk with sugar, cashew/almond paste, saffron.(or)just boil the milk with the badam feast mix you have….

6) Transfer the drained patties in to the milk syrup bowl, garnish with nuts

Refrigerate and serve Cold!!

Thakkali(Tomato) Rasam

2008-07-11T20:34:00.008-05:00

Typical south Indian Soup!!!!!!
right?

freshly prepared with spices...

Ingredients:

Tomato 3
Tamarind less than lemon size
Small Onions 2
Green chilli 1
Curry leaves 2 sprig
Chilli powder 1 tsp
Garlic 3 pods
Cumin powder 1 tsp
Coriander powder 1 tsp
Pepper powder 1/2 tsp
Asafoetida powder 3/4 tsp
Salt to taste
Coriander leaves to garnish
Method:
1)Soak very little amount of tamarind in water
2)Cut the tomatoes,boil it in water for few min and let it cool.
3)Now mix the tomatoes and the tamarind extract(taste and check for the sourness)& add salt too
4)Heat the pan,pour oil/ghee ,add cut onions,green chilli ,curry leaves,fry it and then add tomato extract to it.
2)Pour some water(if needed).now add all the powders except asafoetida powder.
3)Smash the garlic and add to the rasam,now add asafoetida powder.
4)Finally the coriander leaves.
Note:
Freshly grinded combination of cumin seeds,coriander,pepper,garlic ,asafoetida,curry leaves will add very good taste your rasam.

Serve hot with rice.

Bread Bajii

2008-07-11T20:31:00.010-05:00

Bread Bajii-A solid Snack with Tea... ultimate taste....itz not the method we cook... Who ever makes this..itz going b yummy. our part is juz dip and fry... the flour and bread with oil...make an excellent yummy combination...

ALL U need is
Sojii flour 1 cup
chilli powder 1 tsp
cumin seeds(optional) 1tsp
Hing powder 1 /2 tsp
Salt to taste
Soda oil

Method:
1) Pour oil in a deep frying pan Let the oil heat up..

2)Add Chilli powder,cumin seeds,Hing powder salt ,soda to flour,mix it well without leaving any balls..whisk it once..so that u get a even batter.

3)cut the bread in any shape u like,dip it in batter fry in the oil.

Here u go......A sweet an salty snack!!! Best with coconut chutney /sauce

Beetroot Thovaiyal

2008-07-11T20:29:00.009-05:00

Beetroot- a beet grown for its edible red root.....
This Solid vegetable has
The capacity to Lower blood pressure
Normalize cell respiration
0% fat
high source of fibre...........

shall we include this vegetable in our cooking menu...?????????
WE SHOULD!!!
Ingredients:

To grind:
Beetroot(Grated) 1 cup
Red chilli 5
Toor Dhal 3-4 tsp
Channa dhal 2 tsp
Red onions 1/2 cup
Tomatoes 2(medium size)
Salt to taste.
Seasoning:
Mustard seeds 1 tsp
Curry leaves
Oil 1 tsp

Method:
1)Heat the pan, to 2 tsp of oil,add all the grinding ingredients and fry them for5 -10 min.allow it to cool for few minutes.
2)Then transfer the contents to the blender and grind to get a fine paste.
3)Season it with mustard seeds &curry leaves.
4)Serve with Rice/Idly/Dosa.

Rich in calcium

VennPongal

2008-07-11T19:38:00.009-05:00

One of the "for sure" dish in any function and festivals esp Thai pongal( ref as harvesting festival in tamil nadu).The dish is perfect when it is "Not pressure cooked/not boiled in pans.
My granny has a spl pots...black pot with deep & heavy bottom which adds spl flavors to all the dishes she cooks in that pot.Over here....i dont have neither a pot nor a heavy pan.So I used this pressure cooking Style!
any way...let us start with it..

Ingredients:
Rice 1 cup(slightlyroasted)
Moong dha( slightlyroasted)l 1/2 cup
Ghee 4 tsp
Ginger(chopped) 1 tsp
Cumin 1 tsp
Pepper corns 1 tsp
Cashew nut(roasted in ghee) 1/4 cup
Asafotedia powder(hing) 3/4 tsp
Water:
This is the main source which gives the consistency you wish..".Grainy" consistency wont go good with pongal.So pour more water!!
If you juz pressure cook Moongdhal and Rice-quantity of water used for this dish should be slightly more tgan normal 1:2 1/2
If you happen to boil it in a deep pan then for 2 cups , pour 6 -7 cups of water

Method:
1)Wash the slightly roasted Rice and Dhal.

2)Take the pressure cooker,heat it,pour Ghee add cumin seeds,peppercorns,roast them for few seconds.

3)Now add Rice and Dhal to it, pour 4-4 1/2 cups of water,salt to taste and leave it for 4 whistles.

4)Take another small pan,heat ghee add ,curry leaves,chopped ginger,hing powder.

5)Now add to the roasted cashews and the fried spices to the cooked rice-dhal mixture.

Venn pongal is ready to be served with Chutney.

Thayir Semiya(Vermicelli with curd)

2008-06-29T10:40:00.016-05:00

Vermicelli is a part of all asian cuisines.Especially in China and India.As we know it is more prominently known as thin spaghetti.It is referred as seviyan/semiya with much more local names in diffferent parts of india.Vermicelli payasam is the simplest and best of all desserts. How about itz combo with curd???? Sweet?Sour?However it is,juz a 15 min miracle...which gives u an utmost satisfaction!
Ingredients:
Vermicelli 250g.
Curd 4 cups
Cashew nut 5 -10
Jeera 1/4 tsp
Red chillies 4
Ginger (chopped) 1tsp
Ghee/Oil 2 tbsp
Water 2 lit
Mustard seeds 1tsp
Toor dal 1 tsp
Channa dal 1 tsp
Black grapes 1/4 cup
Curry leaves
Coriander leaves Salt to taste

Method:

1)Add the vermicelli in boiling water(till the vermicelli is soaked in) with 2 -3 drops of oil.When it is soft and tender ,Drain the excess water and keep aside.

2)Heat Ghee/oil and splutter mustard, Toor dal,channa dal,curry leaves, red chillies, jeera and cashew nuts

3)Add curd,salt to the cooked vermicelli a,mix it well.To this mixture add the above fried seasoning ingredients.

4)Add grapes,pomegranate and coriander leaves ( for Spl taste)

Serve Cold.

Best with::Jus" Pickle" will do..

Greengram D(h)al Thovaiyal and Rasam

2008-06-28T11:06:00.016-05:00

Mung Bean are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. A simple thovaiyal added to your daily food strengthens your immune system.

Ingredients:
Green gram Dhal
Grounded black pepper 2tsp
Cumin seeds 2tsp
Green chilly -4
Red chilly 1
Garlic pods 3-4
Small onions 1/2 cup
Hing 1 tsp
Mustard seeds 1tsp
Oil 2 tsp
salt to taste

Method:
Wash and Soak Green gram dhal overnight.
Pressure cook the dhal with few smallonions, garlic blackpeppers,green chillies and salt (leave it for 5 whistles)
Let it cool for sometime.
Now filter out the dal water and keep aside(this is for rasam)
Smash the dal mixture.
Heat the pan,to 2 tsp of oil add 1 tsp of cumin seeds,I tsp of mustard seeds,a strip of curry leaves, red chilly ,rest of the onions & chopped garlic , 1 tsp of Hing powder add this fired items to the dal mixture.

Green gram Rasam
Green gram dal boiled water 1 bowl
Red chilli 1
Cumin powder 1tsp
Coriander powder 1tsp
Pepper powder 1 tsp
Garlic 3 cloves
Tomato 1
Tamarind pulp 2 tsp
Asafoetida powder ¼ tsp
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish

Method:

1)Mix tamarind pulp, tomato in dal water and keep it aside.
2)Heat the pan, to 1 tsp of oil add mustard seeds , red chilly,curry leaves to it.
3)Pour the contents to this fried mixture. Let it boil now add cumin powder, coriander powder and pepper powder and salt to taste
4)Add garlic, asafoetida powder to it and allow for one splutter. Garnish with coriander leaves.

Sorakka kootu(bottle gourd)

2008-04-10T12:26:00.008-05:00

This vegetable produces long and curved fruits hanging on the supports. It has different skin textures from one country to another.This grows mostly in tropical areas especially in mild climatic conditions............i tried this recipe two years back...itz obvious that i grabbed from my mom...we both had a desire to know the secret behind itz taste when we eat it in a hotel or at some functions..some how got it

..Till then to be frank we had no idea about this vegetable...Never thought it will be so good..

another mild recipe similar to the cabbage kootu...

Ingredients:

moong dal/channa dal 1/2 cup
Sorraka 1Cup
Shredded coconut - 1/2 Cup
Green chilli - 8
Cumin seeds - 5 tsp
Turmeric powder 1/2 tsp
hing powder 1 tsp Salt - To taste

Seasoning:
Oil,mustard seeds,curry leaves

Method:
1)Wash the moong dal/Channa aal ,to one cup of moong dal add 1 1/2 cups of water and pressure cook it .

2)Slice the sorakka (shape to ur pref),slightly boil it.

3)Grind cumin seeds ,green chillies,shredded coconut

4)To the boiled dal,add salt, turmeric, sorakka and mix it well..add the paste to the mixture.let it boil for 10 -15 min in high flame and for few min in medium flame
5)season it with 1 tsp of oil,mustard seeds .

Serve With Rice!!!

Kovakka Fry(Tindora with Tamarind)

2008-03-29T11:45:00.016-05:00

Tindora also called as Ivy gourd..... a unique tropical plant that is a member of cucumber Family. It grows well in India and Thailand .Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves.

Ivy gourd contains a major vitamin A precursor from plant sources.

It is also considered a good source of protein and fiber.this vegetable tastes good when fried with just chilly powder and salt.... wat if with tamarind pulp?

Ingredients:

Tindora 1 cup

Red onion 1 chopped

Tomatoes 1 chopped
Urad dal 3 tsp

Mustard seeds 1 tsp

Oil 2tsp

Green/red chillies 3

Chilli powder 1 tsp

Tamarind juice 1/4 cup

Turmeric powder 1 tsp

Salt to taste

Method:

1)Cut the tindora in to slices,add salt ,water and boil it for around 10-15 min ,drain out the water and keep aside

2)Heat the pan, add oil, urad dhal,mustard seeds let them popo out,add red chillis,onions and fry it till golden brown

3)Now add tomatoes,chilli powder, a pinch tumeric powder,salt and the boiled tindora..

saute it well...

4)Add tamarind juice to the mixture and allow it boil for 10 min till jiuce is well absorbed.

serve hot

Best with:Rice,chappathi

Cauliflower Peas Curry

2008-03-28T14:17:00.021-05:00

"Cauliflower" - low in fat, high in dietary fiber, water and vitamin C, possessing a very high nutritional density. cauliflower grown in trophical regions was named in 19th century has photochemicals which are beneficial to human health.It shares an excellent combination with potatoes and peas.. heregoes one amongst them......

Ingredients

Cauliflower florets 1 cup

Green peas 1/2 cup

Small Red onions 1/2 cup

Red Chilli 5

Garlic 2 to 3 cloves (chopped)

Ginger paste 1 tsp

Cumin seeds 1 tsp

Coriander seeds 4 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup

Garam Masala Powder 1/4 tsp(spices and garam masala in lesser quantity will do)

Poppy seeds 1/4 tsp Cloves 2

Cinnamon powder 1/4 tsp

Fennel seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cashew powder-1 tsp(optional)

Curry leaves 5 -10

Mustard seeds 1 tsp Oil 1-2 tsp

Salt 2 tsp/to taste

Coriander leaves to garnish

Method:

1) Wash and rinse the florets add four cups of water and 3/4 tsp salt .

Boil it for 10-15 min

2) Drain the water out of it and keep it aside. Do the same for green peas.3)Heat the pan add the coriander seeds, cumin seeds, red chillies, chilli powder peppercorns,garam masala powder, poppy seeds, cinnamon powder, transfer the contents to a bowl

4) Now add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture,1 tomato to the roasted spices in bowl and allow it to cool.

5) Grind the above mixture to a fine paste and liquefy it as per your requirement. Put grinded masala in to pan, add florets and peas, some water if needed, and salt to taste.

6) Let it boil for some 10-15 min in high flame and for some more time in medium flame

7)Add 1 tsp of cashew powder to it (this makes ur curry thick) 8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil, add mustard seeds, remaining chopped garlic, curry leaves.

9) Garnish with coriander leaves and Serve hot.

Best with: puri and any wheat rolls

Additional: we can also add yoghurt (should be even, if not beat it once in blender and add ) to this curry when it 's boiling then add cashew powder at last.

Hope u like it!

Green Garlic Chutney

2008-03-28T12:06:00.032-05:00

Ggarlic pod's health benefits and medicinal properties have long been known to all of us through our grandparents ,parents ,doctors ......right? Garlic has reputation in folklore for preventing everything from the common cold to the Plague! Raw garlic is used by some to treat the symptoms of acne and also helps in managing high cholesterol levels.right from pickle to rice,,,,it rules !
i will include almost all recipes which i know related to garlic....first is this chutney!

Garlic pods 10-12
Green/red chillies 4
Urad dhal 2 -3 tsp
Shredded coconut 1/2 cup
Jeera 1/4 tsp
Tamarind pulp
Salt to taste
Oil mustard 1 tsp
Curry leaves 1 tsp

Method:
1.Peel off the garlic and Sauté in a little ghee/oil.
2.Do the same for red chillies, urad dhal,jeera, coconut and then grind it with tamarind pulp and coriander leaves. I used raw green chillies instead of red ones.
3.To garlic add salt and grind once again to a smooth paste.
4.Season it with mustard and one red chillies
Best with Dosa and Idly

Dal/Dhal Palak

2008-03-25T10:18:00.017-05:00

Spinach- Rich source of iron in addition to this, intake of any kind of spinach food gives u a list of nutrients-vitamin K, vitamin A, , vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is also a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E.Each one of us have a different method of cooking spinach varieties.lot of different recipes can be made out of it too(right from Vada to kofta curry) This is a basic recipe.

Ingredients

Spinach 1 bunch
Moong Dhal 3/4cup
Red onion 1
Green chilllies 4
Tomatoes 2
Red onion 1
Chilli Powder 1 tsp
Garlic 3 pods
Turmeric powder 1/4
Pepper corns 1/2tsp
Garam masala powder a pinch
Refined Oil 2tsp
Mustard Seeds 1 tsp
Jeera 1/2 tsp
Red chillies 3
Curry leaves
Salt to taste

Method:

1.Heat the pan, add washed dhal, 2 1/2 cups of water, ,chopped spinach, tomatoes, onion,2 pods of garlic , Pepper corns,Green chillies, and cook until it is becomes tender. it might take 1/2 an hour.Else you can also just pressure cook((leave for 4-5 whistles)this mixture instead of boiling in the pan.

2.Open the cooker lid,Add garam masala, turmeric,salt to taste, mix well.you can add some water if you prefer to...

3. Allow it to boil for some more minutes.turn off the stove.Just Whisk all these ingredients once so that pepper corns ,tomatoes and garlic get partially mashed addin.g a aromatic taste to your dish

4.Take another pan ,add mustard seeds, jeera let it pop ,now add dry red chillies ,1 pod of garlic(chopped) and curry leaves.Saute for few seconds and add to the cooked spinach dhal

Best with :Rice,Roti,Pepper Pappad.

Simple Strawberry Jam/Spread

2008-03-22T16:12:00.007-05:00

Strawberries-Tiny and Mighty !!!!!!, Nutritious! They contain Vitamin C and also antioxidants which fight against the free radicals which damage our cells. These antioxidant properties are believed to be linked to what makes the strawberry bright red. In addition to this strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.

Almost all the nutrients are found in this list... Come on...we shall have these berries in our daily diet according to our taste and preference! Fewest ingredients ....delicious in taste is this spread! Ingredients

Ripe Strawberries 400gms
White Sugar 200gms
Water 1/2 cup(measuring cup)
Lime Juice 1/2 cup
Method
In a wide bowl, wash, cut and coarsely the crush strawberries (Dont Mush too much).
Now mix together the strawberries and lemon juice.

Take sauce pan mix sugar with required amount of water stir over low heat until the sugar is dissoved.to this, add the strawberry -lime mixture

Increase heat to high, Boil, stir often and skim out any excessive foam until you get a semi jelly consistency
Transfer to hot sterile jars and seal and just refrigerate. Leave it for some hours and you will be really excited see the eye catching spread ready to be on your bread.....

hmmmm...if you want a bit sour with less sugar..jus decrease the amount of sugar you add to it.
Done.....

Rich in Vitamin C , K.

Brinjal Curry(Aennai Kathirikaai Kulambu)

2008-03-21T12:29:00.013-05:00

Brinjals..
These purple vegetables have a capacity?!
They block the free radicals ion formation in our body and help to control cholesterol!!!!!!!!!(lets note this!!!)

Now we are gonna try out a curry with cholesterol controller!!!?!!Can say so..
Ingredients
Brinjals 7
Garam Masala Powder 1/4 tsp (not more than this!!!)
Turmeric Powder 1/4 tsp
Tamarind Extract (Thick) ¾ cup
Curry leaves 5 -10
Mustard seeds 1 tsp
Coriander leaves to garnish
Hing powder ¼ tsp
Salt to taste
Oil

To Roast and Grind:
Small Red onions 1/2 cup
Red Chilli 5
Garlic cloves 2
Ginger paste 1 tsp
Cumin seeds 1 tsp
Coriander seeds 4 tsp
Sesame seeds 2 tsp
Peanuts (Roasted) 3 tsp
Pepper Corns 2tsp
Tomato 1
Shredded Coconut ¾ cup
Method
1) Heat the pan add the peanuts (after u roast it would be better if you remove it's skin), sesame seeds, coriander seeds, cumin seeds, red chilies, chili powder(optional) peppercorns,garam masala powder, roast it and transfer it to the blender.

2) In the same add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture, 1 tomato ,ginger garlic paste to the roasted spices in blender and grind to get a very fine paste adding ½ a cup of water.

3) Now coming to the Brinjals cut them in to four (not completely cut!!!! Make sure the slices don't fall out & get separated)

4) Heat the pressure pan, pour oil, toast the brinjals (it ll turn slightly dark) now, you can add the grinded masala in to pan ,add 1 cup water and salt to taste. Close the lid of the pressure pan. Leave it for 1 whistle, open then lid and boil it for few minutes in medium flame.

5) Now add the tamarind extract to the curry.
6))Season it with mustard seeds, curry leaves and hing powder
7) Garnish with coriander leaves and Serve hot.
Best with Rice!!!!
N JOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Coconut Chutney

2008-03-16T10:30:00.014-05:00

An "authentic taste" in South Asian countries .....................?????? The guess is right!!!!!Itz Chutney...of course Freshly made...not the preserved or the powdered one...The most common one amongst this genre is "Coconut chutney.....which we make with either red or green chilli ..sometimes with both....

Chutney- meaning--------------"A portion of food"

letz stop with this information...and get set to prepare this..

Ingredients:

Shredded coconut 1 cup

Red chilli 4-5

Green chilli 2

(chopped)garlic 1pod(small)
Small onions 4
Channa dhal 2 tsp
Ginger 1 tsp

Water 1 cup

Salt as per taste

Seasoning:

oil 1 tsp

mustard seeds 1 tsp

urad dhal 1 tsp curry leaves 1 to 2 sprigs

Method:

1)Grind and Blend mixture(coconut,chilli,garlic,ginger ,Channa dhal to a coarse paste.

2)Transfer it to a bowl.

3)Season it with oil, mustard seeds, urad dhal and curry leaves.

4)stir it once and serve it .

Best with :Idly,Dosa,Upma,Pongal

Onion Chutney

2008-03-16T10:28:00.009-05:00

Onion Chutney....The very next question I ask my mom is Dosa/Appam??Though it goes good with idly,aapam,rava dosa...etc etc etc.....i choice is Appam,...

Ingredients:

Onions 1 cup (preferably small onions)

Garlic 4 cloves

Channa dhal 1 tsp

Red chilies 6

Salt to taste
Mustard seeds 1 tsp

Curry Leaves

Tamarind juice -1tsp or
Tomato 1

Method:

1)Heat the oil, fry red chilies, dhal garlic and the onions, till golden brown.keep it aside ,allow it to cool

2)Grind the contents along with tamarind/tomato and salt to a fine paste;
thz it................i love to taste it without seasonings...but any way,,,

Mustard seeds and Curry leaves will always add xtra flavor to ur dish...

Best with idly ,dosa,appam

Bread Halwa

2008-03-15T21:14:00.010-05:00

Ingredients :

Bread 5-6 slices
Milk 3 cups
Ghee 4 tsp
Butter 3 tsp

Granulated Sugar 1 cup
Vanilla Extract 1 tsp
Fried cashew nuts and almonds 4 tsp

Method:
1. Cut the bread slices into small pieces and fry in 2 tsp of ghee/butter till it turns slight brown.
2. Add milk and granulated sugar to the fried bread pieces and continue stirring, add 1 tsp of vanilla extract for special flavor
3. Add ghee and keep on stirring until the bread mixture and the ghee are engrossed properly
4. Add fried cashew nuts ,almonds . Serve hot.

Try out:
This halwa tastes yummy gummy when used as a combo with ice creams !

Ulundhu Vadai

2008-03-14T14:56:00.008-05:00

Ingredients

Ulundhu - 400 gms
Onions - 2
Green chillies - 4
coriander leaves
Pepper - 2tsp
cumin seeds
ginger -2 tsp(well chopped)
White Rava-1/2 tsp
salt to taste
oil

Method:

1)Wash and Soak the ulundhu for minimum 4 hrs and grind it well. Avoid using water while you grinding the batter
2)Add some salt to the batter
3)Add the chopped onions, ginger green chillies, coriander leaves,cumin, white rava, pepper and salt.
4)Mix them in the batter
5)Make small round patties
6)Heat oil in a pan, Slide the patties into hot oil
7)Deep fry these on low-medium heat until golden brown.
8)Drain out he oil on paper tissues.

Serve Hot!
Best with Coconut chutney.

Moong Dhal Cabbage Kootu

2008-03-14T14:52:00.015-05:00

Lentils are low in fat and high in protein and fiber. I grabbed this recipe from my mom's friend..light dish...........

This dehusked yellow lentils get z softened soon,easy to smash....tastes awesome with nothing in it!...

Ingredients

Moong dal - 1.5 Cup

Cabbage - 1/2 Cup

Shredded coconut - 1/2 Cup

Green chilli - 5-6

Cumin seeds - 4 tsp

Salt - To taste

Seasoning:

Oil,mustard seeds,curry leaves

Method:

1)Wash the moong dal,to one cup of moong dal add 2 1/2 cups of water and pressure cook it .leave it for 5 whistles and keep aside

2)Wash and slice the cabbages and boil it

take cumin seeds ,green chillies,shredded coconut and grind it well..

3)To the boiled dal,add cabbage , salt,mix it well..let it boil for 10 -15 min in high flame

add the grinded paste to the mixture.let it boil for few more minutes...

4)In another pan,add 1 tsp of oil,mustard seeds curry leaves and add to the kootu.

all set now!

A pinch of Ginger ,hing powder adds special flavor to ur dish

Best with Rice and rice only!!!!!!!!!

sure it ll become one amongst your regular recipes .

Tangy Tomato Chutney

2008-03-04T14:53:00.008-06:00

Tomato -My fav Vegetable..The first dish thz strikes our mind is tomato thokku...here is that..one of my friend over here...asked me is this SALSA.........

A different name to this??? She got it right ....in her way....thz good!!!!!!!!!!!!!!

Ingredients:

Tomatoes 5
Onion 1
Red chilli 3
Green chilli 3
Garlic 5 cloves
Ginger ¼ tsp
Tamarind juice ½ cup
Cumin seeds 1 tsp
Cumin powder 2 tsp
Coriander powder 1tsp
Coconut (shredded) 2 tsp
Pepper powder ½ tsp
Urad dhal 2tsp
Asafetida powder/Hing ¾ tsp
Mustard seeds 1tsp
Curry leaves 5 -6 sprigs
Coriander leaves to garnish
Oil 4 spoons(3sp->frying;1àseasoning)
Salt to taste

Method:

1)Wash the tomatoes and dice , put in a bowl.

2)Peal off the red onions and cut them in to very small pieces so that it can fry easily.

3)Heat the pan,to 2 tsp of oil,add urad dal cumin seeds,garlic,1/2 tsp of ginger,onions,urad dal ,channa dal , turmeric powder,chilli powder, coriander powder, coconut ,pepper powder and fry till golden brown.

4)Now add tomatoes ,salt to this mixture. Remember- don’t pour water.Jus mix once,add ½ cup of tamarind juice and close the pan with a lid…for about 10-15 min.

5)Tomatoes will squeeze out water and will come to a gravy consistency. When it comes to this levelness .Allow it to cool for some time and grind it coarsely .

6)Season it with 1 tsp of oil, mustard seeds, curry leaves and garnish with coriander leaves.

Best with :chappathi,dosa,appam,rava idli
Rich in:Viatmin C,A,K

Arachuvitta Sambar

2008-03-04T14:46:00.007-06:00

Sambar is reflective of a broad and ancient tradition of dal-based vegetable stews in southern parts of india.Crumbled dhal and vegtables with indian spices add special flavor to it .....Any South Indian Menu is incomplete without this...........

Dhal 2 cup
Vegetable of choice 1 cup
Castor oil-1/2 tsp
Tamarind juice -1/2 cup
Tomato 1
Small onions – 5 to 6
Asafotida powder -1 tsp
Sambhar masala –To grind
Shredded coconut -3 to 4tsp
Red chilli-4
Sambhar dhal -1 tsp
Channa dhal- 3 tsp
Coriander powder 2 tsp
Chilli powder 2 tsp
Curry leaves 4 to 5
Dry garlic powder 1 tsp
Tamarind juice -1/2 cup
Tomato 1
Small onions – 5 to 6
Salt to taste
For seasoning
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Oil 1tsp
To Garnish
Coriander leaves

Method:

Heat the pan,roast all the ingredients of sambhar masala ,then grind it and keep it aside
Pressure cook dhal with water,turmeric powder,castor oil(we use this so that dhal is cooked even more soft) for 4 to 5 whistles

Add onions ,vegetables,tomato to the cooked dhal, pour appropriate amount of water for the vegetables to boil in dhal ,add salt to taste.

To this mixture add the grinded sambhar masala ,allow it to boil for few minutes

Then add the tamarind juice, asafotida powder,when it is well cooked season it with mustard and cumin.Garnish with coriander leaves
Serve hot

Best with: Idly,Dosa,Rice.
Better with Umpa

Rich in protein

Spicy Kadala Curry(Black Chickpea)

2008-02-29T19:49:00.007-06:00

I do remember the days ..... i stood beside my mom waiting to see the big chick peas overflowing when soaked in water for the whole night .First thing that comes to my mind is to some how grab them and smash ! I love to do it...It goes good with idly....In addition to this ,Chickpeas are a helpful source of zinc ,protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.

Chickpeas are low in fat(Wow..!)...How can we miss it...?

Here goes the recipe ...

Ingredients

Kadalai 2 cups(soaked in water for 10-12 hours)
Small Red onions 1 cup

Red Chilli 5-6
Garlic 2 to 3 cloves (chopped)

Cumin seeds 1 tsp

Coriander seeds 2 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup
Garam Masala Powder 1/4 tsp(a bit lesser will do)
(Poppy seeds,cloves,cinnamon,fennel,fenugreek,black cardamom pods)
Turmeric Powder 1/4 tsp

Curry leaves 5 -10

Mustard seeds 1 tsp

Oil 1-2 tsp
Salt 2 tsp/To taste

Method:
1)Wash and rinse the chick peas add four cups of water and 3/4 tsp salt ,pressure cook it for four to five whistles(should be soft enough by now).Drain the water out of it and keep it aside.

2)Heat the pan add the coriander seeds, cumin seeds, red chillies,peppercorns,garam masala powder,a part of chopped garlic for a minute or two and put them in a bowl.

3)Now add 1 tsp of oil in the pan fry the small onions,shredded coconut ,turmeric powder until rich brown .

4)Add onion-coconut mixture,1 tomato(cut in to slices) to the roasted spices in bowl and allow it to cool.

5)Grind the above mixture to a fine paste and liquefy it as per your requirement.

6)Add the grinded paste to the Black chick pea and add some water if needed,and salt to taste.

7)Let it boil for some 10-15 min in high flame and for sometime in medium flame.

8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil,add mustard seeds,remaining chopped garlic,curry leaves.

9)Serve hot.

Best with:Iddiyappam,idly,dosa,apam,puri

Better with:Rice,Upma

Horse Gram-(Kollu Thovaiyal& Rasam)

2008-02-29T19:29:00.009-06:00

Basically horse gram - native to India, these dry beans help to dissolve the stones in kidney. Also mitigates cough and cold....My dad's most preferred dish...

Kollu Thovaiyal
Ingredents

Horse gram(Kollu) 2 cups(soaked in water-overnight)-10 -12 hrs
Red onions 1 cup (chopped)
Red Chilli 7
Garlic 2 to 3 cloves (chopped)
Cumin seeds 2 tsp
Coriander seeds 1 tsp
Pepper Corns 2tsp
Tomato 1
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1-2 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish
Method
Wash and rinse the kollu, add four cups of water and 3/4 tsp salt, pressure cook it for four to five whistles. Pour it’s water in a bowl to make Rasam as this water is rich in iron. Add the coriander seeds, cumin seeds, red chillies, peppercorns, part of chopped garlic, tomato to the pressure cooked kollu allow it to boil for 5 min until the spices mix well with it. Allow it to cool, add salt &blend the mixture (coarse texture) For seasoning ,heat the pan -to one tsp of oil, cumin seeds ,add mustard seeds, chopped garlic, curry leaves. Garnish with coriander leaves Serve hot
Kollu Rasam

Ingredents
Kollu boiled water 1 bowl
Red chilli 2
Cumin powder 1tsp
Coriander powder 1tsp
Pepper powder 1 tsp
Garlic 3 cloves
Tomato 1
Tamarind pulp 2 tsp(if needed)
Hing powder ¼ tsp
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish

Method
1)Mix tamarind pulp, tomato in kollu water and keep it aside.
2)Heat the pan, to 1 tsp of oil add mustard seeds, red chilli, curry leaves, allow it to pop, and then pour the contents of the bowl (kollu water) to it.
3)Let it boil now add cumin powder, coriander powder and pepper powder (note can also add 2 tsp of rasam powder if you don’t have these powders separately) and salt to taste Add garlic, asafoetida powder to it and allow for one splutter. (Over boiling any rasam will end up in bitter taste).
4)Garnish with coriander leaves. Best with: Rice, can drink as such too.
Rich in: iron