Thursday, June 24, 2010

Mixed Nut Cherry Rice

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Ingredients
2 cups Basmati rice
1 bunch spring onions chopped
1/2 cup chopped onions
5-6 chopped green chillies
1/8 cup chopped dried fruits and nuts(use apricots,raisins,mango,pineapple,all kinds of nuts)
10 cherries pitted
1/2 cup chopped carrots
1/2 cup chopped beans
1/2 cup cilantro
1 tsp turmeric
Salt and Pepper powder to taste
3 tsp oil


Method
Cook basmati rice till just done it should not be mushy but should be cooked just right,I used a pasta strainer to drain the water.Set aside.Heat oil in a pan add onions and when done add carrots,beans,green chillies then add spring onions and cook for 2 min.Add salt and pepper powder then add the dried fruits and cherries.Now stir in the rice with the contents in the pan along with cilantro.Enjoy with raita.

Banana Blossom Adai

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Ingredients
1/2 cup chopped banana flower
1/4 cup chana dal
1/8 cup moong dal
1/8 cup toor dal
1/8 cup urad dal
1/8 cup rice
1/8 cup chopped coconut
1/2 cup chopped onion
2-3 green chilles chopped
1/4 cup chopped cilantro
10 curry leaves
1 tsp garlic paste

Method

Soak all the dals and rice overnight. Grind them and add chopped banana flower, chopped green chilles, chopped onions, chopped cilantro, chopped coconut, curry leaves, garlic paste and enough salt and mix nicely. Heat a skillet and pour the batter and make adais. Enjoy hot with your favorite chutney or plain yogurt.

Black eyed peas and Banana Blossom Cutlets

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Ingredients
1/2 cup chopped banana flower
1/2 cup chana dal
1/2 cup black eyed peas
1/2 cup chopped onion
2-3 green chilles chopped
1/4 cup chopped cilantro
1 tsp fennel seeds
10 curry leaves
1 tsp ginger garlic paste

Method
Pressure cook black eyed peas and chana dal with salt and just enough water for it to absorb.  Let it cool nicely.  Add the mashed black eyed peas and chana dal, salt, chopped onion, chilles, banana flower, cilantro, curry leaves, ginger garlic paste and mix nicely.  Make cutlets and pan fry 4 at a time with very less oil.  Once nicely roasted enjoy hot with pudina chutney and ketchup.

Sending this to Priya's CWS Fennel Seeds Event

Avocado Spinach Tofu Stir

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Ingredients
1 semi ripe avocado
1/2 cup fresh spinach - optional
1 cup tofu cut into cubes
Olive oil vinegar dressing

Method

Wash Spinach well and pat dry.Cut avocado into cubes.Heat oil in a skillet and sautee tofu with salt till top gets roasted, when it cools down add avocado.
Add olive oil vinegar dressing.

Kala chana curry

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Ingredients
2 tsps olive oil
1/2 cup Kala chana soaked overnight
4 shallots chopped finely
1 small tomato finely chopped
2 cloves garlic crushed
1 cup tamarind juice extract(adjust to the heat)
1/4 tsp cumin seeds
1/4 tsp urad dal
1/4 tsp mustard seeds
2 slit green chillies
3 tsps cayenne powder
2 tsps coriander powder

Method

Wash and soak kala chana overnight. Add 2 tsp salt to water and boil the kala chana. Heat oil in a skillet and add urad dal, mustard seeds, cumin seeds,green chilli and fresh curry leaves. Add shallots, garlic, salt and cook till shallots are golden brown. Add finely chopped tomatoes, cayenne and coriander powder, add tamarind juice extract and cook till tomatoes are well done. Add kala chana and cover pan and cook over medium heat.Garnish with coriander leaves and slit green chilli.

Sending this post to Nithu's Chickpea Event

Watercress Dal

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Ingredients
1 bunch fresh Watercress chopped
5 green chillies
1/2 cup moong dal
Tamarind - blueberry size
1 medium onion

Seasonings
1tsp mustard seeds
1tsp urad dal
1tsp cumin seeds
3 red chillies

Method
Pressure cook all the ingredients except onion.Blend them when cooked.Heat oil in a skillet,add urad dal,mustard,jeera and red chillies.Add chopped onions,when onions are done add the blended greens.Enjoy hot with rice.

Dosakai Perugu Pulusu

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Ingredients

1 tbsp of channa/besan flour
2 cups yogurt
1 small lemon gourd
1tsp oil
Salt to taste

Method
Wash and peel the vegetable and cut it into cubes. Boil in a little water till half done. Blend besan powder, yogurt and salt in a blender with 4 cups water. It should be liquidy. Heat oil in a pan in low heat and add the blended liquid. Keep stirring on low heat for 10 minutes. Keep stirring continuously till the raw taste of besan is gone. Add the vegetable and enjoy with rice or have it as a soup.

Saturday, June 12, 2010

Tomatillo Eggplant Dal

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Ingredients

1/4 cup yellow moong dal
1/8 cup toor dal
3 tomatillo chopped(remove the husk and wash it nicely)
1/2 cup chopped onion/shallots
1 tomato chopped
2 cups chopped eggplant
3 - 4 hot thai chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
1/4 cup cilantro
1- 1 1/2 inch ginger
2 pods garlic finely chopped
1-2 tsp coriander cumin chilli powder/sambar pwdr
1/2 tsp turmeric
4 tsp oil
Ghee

Method
Heat oil in a pressure pan add mustard, cumin, curry leaves, then chillies, onions, salt and when the onions are translucent, add eggplant, tomatillo, tomatoes and cook till the vegetables are done then add the dals, stir and add spices. Add a little more than 1 cup water to soak the dal, and pressure cook them.After the pressure cools off mash the dal gently adding more water if preferred. Garnish with coriander leaves and mix ghee.






Friday, June 11, 2010

Purple Cabbage Fry

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Ingredients
2 cups Purple Cabbage chopped or pulsed
3 green chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tbsp oil
Salt as per taste

Method
Wash and chop(or pulse) the cabbage.Heat oil in a skillet add mustard,cumin seeds when they splutter and green chillies.Add the chopped cabbage,salt,cover it for a minute or two.Enjoy over some rice.

Sunday, June 6, 2010

Tumbler Idli,

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Ingredients

4 cups Idli rice/2 cups Raw rice & 2 cups Ponni Par boiled rice
1 cup Whole urad dal
Curry Leaves
5 Cashews broken randomly
2 tbsp Chana dal
6 Red chilles broken randomly
10 Whole Black pepper corns
1/2 tsp hing
Salt as per taste
1/4 cup finely chopped fresh coconut
2 tsp oil

Method
Soak the rice and dal for 6 hours grind them with salt and ferment the batter overnight.
Heat oil in a skillet and add chanadal,red chillies,Pepper corns,curry leaves and hing and roast them.Allow it to cool and add the roasted mixture to the batter,add the coconut pieces.Mix well.Coat a tumbler with oil and pour the batter in it.Steam it in a vessel for 10 minutes.Poke a fork through the idli if nothing sticks to it,the idlis are ready.Goes very well with podi or any kind of chutney.

As I make these Idlis today,I am flooded with childhood memories.My mom used to make these Idlis whenever we went on a trip.She would make these with Spicy chutney and Pooris and Aloo.Thanks Amma for those memories...

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