Friday, August 10, 2012

Mango Lassi

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This popular and easy to make drink is an Indian classic and a staple in restaurant menus.You can make this delicious mango flavored drink with the freshest ingredients at your home for a casual meal or for a party and watch them disappear in delight :-)

Ingredients - Makes 3 glasses
2 cups cubed ripe mango
3/4th cup cream top whole yogurt
1/2 cup sugar - (+/- as per the sweetness of the mangoes)

In a blender add cubed ripe mangoes,yogurt and sugar to make a puree adding enough water to thin it out a bit.

Sunday, July 29, 2012

Purple Cabbage Uthappam

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A delicious twist to the uthappam who I consider as a cousin to the all time favorite south indian breakfast dosa.While dosas are thinner savory crepes made out of ground rice and urad dal,uthappams are thicker versions,more like pancakes.Here I have added one of the gorgeously colored and deliciously rich in vitamins vegetable-purple cabbage.For kids it can be made more enticing by adding shredded cheese on top if preferred.

1 cup finely chopped purple cabbage
2 cups dosa batter
Seasonings - Optional
1/4 cup chopped onions
2-3 green chillies chopped
2 tsp chana dal

Heat oil in a pan add chana dal when roasted add chopped onions,salt,green chillies and saute till cooked.Set aside to cool.In a bowl add the batter and the chopped cabbage and mix to blend well.Add the cooled seasonings(optional) to the mixed batter.In a flat pan add few scoops of the batter and make thick crepes.Add oil as needed and flip cook on both sides.Enjoy with roasted dal powder,chutnies or sambar.

Dosa batter:

  • Soak 3-4 cups Idli Rice to 1 cup whole Urad Dal for 8 hrs.Grind with some salt and store till well fermented.
  • Soak 1 cup whole Urad Dal for 5 hrs.Grind to a smooth fluffy consistency.Add 4 cups Rice Flour to the grounded dal,add salt and mix to blend well.Store to ferment well.

Sides to go with this:

Saturday, July 21, 2012

Ridge Gourd Chutney/Peerkangai Thogayal

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One of my favorites is this flavorful and easy to make spicy chutney using Ridge Gourd Peels.This vegetable is also known as Chinese Okra.The outer layer of this vegetable which is not soft, is edible and gives this chutney a natural coarse consistency.It goes well mixed with plain rice or as an accompaniment to dosas and idlis.

Ingredients - Serves 3
2 cups Ridge Gourd Skin-Peeled
5 Cloves Garlic
1 inch piece ginger-both Width and Length
10 Red Dry Chilli Peppers
Tamarind - Marble size - Adjust to the heat of the peppers
1-2 tbsp Oil

1/2 tsp Mustard and Cumin Seeds Each
Curry Leaves Few Sprigs
1-2 tbsp Oil

In a pan heat oil,add garlic,sliced ginger,red dry peppers,then add peeled chopped gourd skin.When roasted,add salt,tamarind and allow to cool.Add some water and blend to a coarse consistency in a blender or mixer.Heat oil in a pan and add mustard,cumin seeds and curry leaves for seasoning.Transfer to a bowl add the chutney and mix to blend well.Enjoy with plain rice or as an accompaniment to dosas, idlis or bread- however you like it.

For thogayals add the ground chutney to the seasoning in the pan and stir cook till the liquid is absorbed and a thicker consistency is achieved.

Wednesday, July 11, 2012

Quick Dessert with Dessert Shells

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This colorful creamy,fluffy,flavorful dessert is a nice way to round off a meal or to cool off from the heat of the summer.With a little prep these impressive dessert shells can be made in seconds and is sure to give you that extra time to relax.
Dessert Shells as required
Ice Cream -Flavor of choice
Assorted Fruits of choice
Syrup- Flavor of choice
Scoop ice cream of your flavor into the shells and top with your favorite fruits and syrup.Enjoy!!!

Thursday, June 28, 2012

Podalanga Poriyal

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Split yellow moong dal is cooked and stir fried with this thin long vegetable also known as snake gourd or potlakaya.This vegetable offers a good amount of flavor that I love incorporating into my cooking.I usually make this stir fry using to go as an accompaniment to a hot spicy curry to be served with rice.It also goes well with yogurt and rice.
Ingredients - Serves 2
1/2 cup yellow split moong dal
2 cups scaped,chopped deseeded gourd
Fistful of fresh grated coconut
Roughly chopped onion a bit
Turmeric powder a few pinches
1-2 tbsp Oil
Salt as per taste

1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
Few red dry peppers
1-2 hot green chilli pepper-chopped

Cook the dal with some salt and turmeric powder till it is well done,but not mushy.Cook or steam the gourd seperately.In a pan heat oil and add the seasonings then add onions and a little salt,when the onion turns translucent,add the cooked gourd and the cooked dal.Stir to blend well,sprinkle the grated coconut and stir again to blend well.Enjoy with some rice and curry or yogurt.

Saturday, June 23, 2012

Carrot Halwa

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Carrot Halwa,where the sweet vegetable is gently cooked in milk and sugar is a very popular sweet in Indian cuisine.Easy to prepare this sweet goes as a perfect complement to a savory snack.Also makes for a delicious dessert to end a spicy meal.Add your favorite nut/nuts in the end to give a nice crunch to the sweet.

Ingredients - Serves 3
5 cups shredded carrots
2 cups whole milk
1 cup sugar
1/2 cup oil
7-8 whole green cardamoms

Heat oil in a wide open pan and add the carrots and saute them for about 5 mins on medium low flame.Add 2 cups milk and the powdered cardamom seeds.Cook till all the milk is absorbed.Add sugar and stir cook on low flame till oil slightly begins to seperate.At this point you can add 2-3 tbsp of ghee or more oil if preferred and continue to stir till well blended.Enjoy hot or cold.

Thursday, June 7, 2012

Veggies with Brown Rice

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A super easy and simple meal to put together with the seasons freshest produce.The sweet,tangy and creamy yogurt adds a nice refreshing taste to the meal.Black beans and brown rice add a good balance of protein and carbohydrates with the flavors of the herb seasonings and the heat from the sauce.

Ingredients - Serves 1

1 small crown broccoli-Grilled/Sauteed
1 small crown cauliflower-Grilled/Sauteed
2 med zucchini-Grilled/Sauteed
1/2 cup cooked short grain brown rice
1/4-1/2 cup cooked black beans
Italian Seasoning-Dry- as per taste
Full Fat Creamy Yogurt/Sour Cream as per taste
Tabasco Hot Sauce as per taste
Rosemary and Thyme a few-optional
Salt and Oil

In a pan heat oil and add grilled veggies and the italian seasoning then gently fold in the cooked black beans add salt if needed.Fill the bottom of the serving bowl with cooked brown rice and top it with the veggies and black bean mixture.Add chopped rosemary and thyme to the yogurt/sour cream and pour it on the top.Add tabasco hot sauce and enjoy hot with a chilled drink.

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