Wednesday, July 28, 2010

Refreshingly Cool Oats n Yogurt

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Ingredients
1 cup Powdered Oats
2 1/2 cups water
1 cup yogurt
Salt as per taste
1/4 cup chopped sweet onions-optional
1 jalapeno chilli deseeded and finely chopped-optional
3 sprigs coriander leaves chopped-optional

Method
Cook the oats in water till well cooked.Scoop 1 cup of cooked oats into the blender add 1 cup yogurt,water to thin it out, add salt as per taste and blend it in a blender.Stir in the chopped onions,chilli and coriander leaves and enjoy hot or cold.Goes very well with any spicy sidedish.

Spring Onions Fry

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Ingredients
4 bunches Spring Onions
1/2 Onion finely chopped
2 tbsp dessicated coconut
Salt as required
2 tsp oil
1 pinch mustard seeds
1 pinch cumin seeds

Method
Wash and finely chop the spring onion.Heat oil in a skillet and add mustard and cumin seeds,add onions and salt and stir till the onions turn translucent.Add the spring onions and keep stirring.After few minutes add coconut and stir to blend well.The smell may be strong but when its done it goes very well as a side dish.
Sending this to Herbs and Flowers-Spring Onions hosted by Kaveri

Tuesday, July 27, 2010

Instant Fresh Home made Crepes

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Ingredients
2 cups wheat flour
honey as per taste
water to make batter
4 whole bananas(cut in circles)
1 cup semi sweet chocolate chips
Oil 2 tbspn
Salt

Method
Add water and salt to the flour and make a batter. Leave it covered for 10 mins. Heat a skillet and make crepes pour oil and cook on both sides and then add chocolate chips,banana and honey on the crepe and fold it and flip cook on both sides till the chocolate chips are semi melted. Cut it in the middle and eat it plain or eat it with a dollop of whip cream or ice cream.

Spicy Hard Boiled Egg

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Ingredients
4 Boiled egg
1 medium onion finely chopped
1 1/2 medium ripe tomato finely chopped
1 tsp fresh ginger garlic paste
1/4 cup coriander leaves chopped for garnish
2 tsp chilli powder
1 tsp coriander powder
1/4 tsp fennel powder
Curry leaves
Salt to taste
3 tbsp oil
1/4 tsp and cumin seeds

Method
Heat oil in skillet and add cumin and curry leaves add onions and salt.When onion turns golden add finely chopped tomatoes,turmeric and chilli powder and coriander powder.Sprinkle some water and cover and cook on lowtill the raw smell from the chilli powder is gone.When the oil seperates add the hard boiled egg and garnish with coriander leaves.Goes very well with sambar rice or with greens.

Barley Lentil Soup with Mixed Veggies and Pasta

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Ingredients

1/2 cup Cooked Pasta(I used Star and Alphabet pasta for my kid)
1/2 onion finely chopped
3/4 cup chopped vegetables(celery,carrots,zuccini,tomatoes-store bought tomato puree if color is needed)
1 clove garlic chopped
Salt as per taste
2 tsps  oil
3/4 cup cooked barley and lentils(pressure cooked barley and lentils(black eyed peas,whole toor dal)
1/2 cup homemade or store bought unseasoned vegetable stock
Water as required
2 tbsp orange juice if preferred
1 tsp paprika powder
1/2 tsp dry oregano
1/2 tsp dry basil
1/4 tsp dry dill

Method
Heat oil in a deep pan and add onions,garlic and salt,when the onions turn golden add the vegetables and paprika.Cook for 5 minutes add cooked barley,lentils and pasta and cook for 2 minutes add the vegetables  check for salt add more if needed and add pepper powder add the veg stock and water and cook for 5 minutes.Add oregano,basil and dill and cook for 3 minutes.Add orange juice if preferred.Enjoy hot with toasted garlic bread.






Sending this post to Nithu's Chickpeas Event
Sending this post to Kiran's Whole Grain Event

Garlicky Spinach

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Ingredients
1 pack frozen Spinach
7 cloves of garlic
1/2 medium onion finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 tsp oil

Method
Cook Spinach in water with salt and garlic and set aside.Grind it after 5 minutes in a blender.Heat oil in a skillet and add mustard and cumin seeds add the blended greens and enjoy hot with rice.Was a favorite of mine as a child.Goes very well with my spicy boiled egg.

Hot or Kara Chutney for Idly and Dosa

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Ingredients
1/4 cup chana dal
10-15 hot red chillies(+/- as per heat)
Tamarind-Half a size of key lime(adjust the tamarind per heat of the chillies)
1/2 cup shredded fresh Coconut
2 inches of ginger piece
3 cloves of garlic-optional
2 tbsp oil
Few Curry leaves
1/2 tsp mustard and cumin seeds
Salt and Hing to taste

Method
Dry roast chana dal well making sure not to burn it,adding few drops of oil if needed.Heat 2 tsp oil in a skillet and roast red chillies first set aside and then add ginger and garlic.Grind the chana dal,red chilies,tamarind,salt and coconut to a paste.Heat rest of the oil,add mustard,cumin,curry leaves,hing and add it to the chutney.Goes well with upma,pongal,dosa or idly.


Black Eyed Peas in Tamarind Chilly Curry

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Ingredients
1/2 cup cooked black eyed peas
1 medium onion chopped
1 juicy(vine ripe) tomato chopped
1 chilli chopped into half lengthwise
2 pods garlic chopped(add more if you like garlic)
fresh curry leaves
coriander leaves for garnish
2 tsp sambar powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup tamarind extract water-adjust sourness to the heat from chilli (depends on how hot the sambar powder and chilli powder is)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt as per taste

Method
Heat oil in a pan.Add mustard and cumin seeds when it splutters add curry leaves and then add onions,green chilli  and salt.When onions turn translucent add the tomatoes and cooked black eyed peas.
Add the sambar powder,chilli powder,turmeric powder and tamarind extract water.Cover and let cook till the raw smell goes away.Garnish with coriander leaves and enjoy with rice or roti or dosa goes very well.

Spicy Pudhina/Mint Chutney

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Ingredients
3 bunches of Pudhina/Mint(pluck only the leaves)-6 cups
10 hot green chillies
5 big garlic cloves
1 1/2 inch ginger piece
1 key lime size tamarind(adjust as per heat of chillies)
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds

Method
Heat 1/2 tbsp oil in a skillet and add the green chillies,ginger and garlic,once they are slightly roasted  add the pudhina leaves stir till the leaves wilt.Add salt and tamarind and let it cool,grind them all together with water to a coarse consistency.If preferred you can season the chutney by heating 1/2 tbsp oil and adding mustard and cumin seeds,allowing it to splutter.

Note:Heat of the chillies varies,so match the sourness of the tamarind to the heat of the chillies.Keeping the leaves,ginger and garlic for flavoring,its ideal to match the sourness of the tamarind to the heat of the chillies,once that is achieved you have a tasty chutney.That's how I have approached it and it has always worked out well for me.

Egg Parantha

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Ingredients
4 eggs
1/2 medium onion finely chopped and sauteed till translucent
1/2 tomato chopped
Salt as per taste
2 tbsp oil
1/2 tsp pepper
1/4 cup chopped red and green bell pepper
1 green chilli chopped(skip for small kids)
1/4 cup coriander leaves chopped
11/2 cups wheat flour

Method
Knead the wheat flour with water and 1 tsp oil to make parantha.Keep aside covered.Break the eggs(I took only egg whites from 2 eggs and from the other 2, I took both the white and the yolk) in a seperate bowl,add salt,pepper,sauteed onions,chopped green chilli,green and red bellpeppers and coriander leaves.Beat well to omelet consistency.Set aside.Make roti's or tortilla's out of the kneaded wheat flour and cook on both sides on low flame in a skillet.Now spoon the omelet mixture on top of the roti and wrap on both sides.Now after a minute flip on the other side.Flip cook on both sides to make sure the egg is well done.Cut it in half in the middle and enjoy hot.Believe me once you eat one you will want more and more.

Quick Wheat Dosa

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Ingredients
2 cups wheat flour/mixed grain flour
1/2 onion chopped finely
coriander/cilantro stems chopped finely
1-2 tsp chana dal seasoned in oil
1-2 tsp crushed black pepper
Chilles/garlic chopped - optional
Salt as required
Water to make batter
Buttermilk a few tsps to make batter softer-optional- if required
Oil

Method

Mix wheat flour with water, salt, onion, chana dal, black pepper, cilantro stems and make a batter of dosa/pancake consistency. Set aside covered for 5 minutes. Heat a well seasoned/nonstick skillet and make a dosa by pouring the batter, making a nice circle with a laddle, pour 1/4 tsp oil and flip cook on both sides. When done enjoy with kara chutney/mint chutney or podi. 

Sunday, July 18, 2010

Cucumber in spicy yogurt curry

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Ingredients
1 onion cut into big pieces
1 cucumber peeled and cut lengthwise
5 hot red chillies
1 tsp coriander seeds
1/2 tbsp besan powder
1/4 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp turmeric
3/4 cup dessicated coconut powder
curry leaves
11/2 cup fat free yogurt
Salt to taste
2 tbsp oil

Method
Gring red chillies,cumin,besan powder and coconut to a nice paste. Heat oil in a pan and add mustard and curry leaves.Add onions,salt and stir for a few minutes.Add cucumber.Add the ground paste and cook for 4 minutes,blend yogurt in a blender and add it to contents in the pan add salt if necessary.Cook for 5 minutes on low flame and its done.Enjoy with rice or dosa.

Asparagus Eggplant Carrot Bellpepper Sambar

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Ingredients
1 cup cooked toor dal
1 medium onion chopped
1/2 tomato chopped
1/2 cup 1 inch chopped asparagus(cut the ends and top off)
1/4 cup chopped carrots
1 bell pepper chopped
1/2 chinese eggplant chopped
1/2 tsp turmeric
2 jalapeno pepper chopped
11/2 tbsp sambar powder
curry leaves
coriander leaves
Salt to taste
half a lime size tamarind
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp roasted powdered fenugreek

Method
Heat oil in a pan and add mustard cumin seeds add fenugreek seeds and curry leaves. Add onion and salt when onions turn translucent add eggplant, jalapeno pepper, carrot asparagus and bell pepper. Stir for a few minutes and add tomatoes add sambar powder turmeric powder and the juice extracted from the tamarind check for salt and add if needed. Cook for 5 minutes with the pan covered. Add the cooked dal and boil for few minutes add the fenugreek powder and let boil for 2 minutes. Garnish with coriander leaves and enjoy with plain rice and ghee or dosa.

Friday, July 16, 2010

Methi/Fenugreek Leaves Stir Fry

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Ingredients

2 bunches Methi leaves washed and chopped nicely
1/2 tsp cumin seeds
2 red chillies
Salt as per taste
3 tbsp shredded coconut
1 tsp oil
1/2 onion chopped

Method
Heat oil in a skillet and add cumin seeds. Add onion and salt and stir till they turn translucent. Add the methi leaves and cook for 3 minutes,when the water evaporates add the coconut stir for a few minutes till done. Enjoy it hot mixed with plain rice. The coconut combined with methi gives a wonderful taste.

Beetroot Kurma

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Ingredients
2 medium beetroots chopped
1 onion chopped
2 potatoes chopped
1 tomato chopped
3 tsp green chilli paste
2 tsp ginger garlic paste
2 one inch cinnamon sticks
1 tsp fennel seeds
5 cloves
1 bay leaf
4 tsp poppy seeds
1 cup coconut
1 tbsp coriander pwdr
1-3 tsp chilli pwdr
1/4 tsp turmeric pwdr
Salt to taste
3-4 tbsp oil
Curry leaves and coriander leaves chopped

Method
Firs dry(do not add water) grind poppy seeds nicely then add coconut and water to make a nice paste.Heat oil in a pressure cooker and add cumin seeds cinnamon,cloves and bay leaf.Add curry leaves,fennel seeds and add the onion till they turn translucent.Add the ginger garlic chilli paste saute for a minute add potatoes, beets and tomato.Add turmeric pwdr,salt,chilli pwdr and coriander pwder and stir for 3 minutes add the coconut poppy seed paste,some water and pressure cook.Garnish with coriander leaves.This dish goes very well with rotis accompanied by lemon and chopped onions.

Sending this to Priya's Fennel seed event

Wednesday, July 14, 2010

Asparagus Fry

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Ingredients
1 bunch Asparagus chopped
1 tsp mustard seeds
1 tsp urad dal
1 tsp cumin seeds
2 tsp oil
Salt to taste
4 tbsp dessicated coconut powder

Method
Wash and cut the bottom and the top of the asparagus.Chop them into small chunks.Heat oil in a skillet
add urad dal, mustard and cumin seeds when they splutter,add the chopped asparagus, salt stir for a minute or two add the dry coconut and enjoy with plain yogurt rice.It is awesome and very healthy.

Monday, July 12, 2010

Spinach Chilly Tamarind Curry

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Ingredients
Frozen spinach 1 pack
2 Jalapeno and 3 Serrano chillies(if the chillies are hot reduce them)
1/2 medium onion
1/4 medium tomato
6 cloves garlic
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
1 marble size Tamarind
1 tbsp oil
Salt
1/2 tsp Turmeric

Method
Pressure cook spinach,chillies,onion,tomato,tamarind,garlic,water with salt and turmeric.Blend everything.Heat oil in a pan add 1 tbsp oil add urad dal,mustard and cumin when it splutters add the blended spinach.Simple and easy to make.

Sunday, July 11, 2010

Sangiti/Kalli

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Ingredients
2 cups ragi flour
1/2 cup bulgar wheat/broken rice
4 cups water
salt 
Sesame oil

Method
Boil water in a deep pan.Add the rice/bulgar wheat,salt and cook till it is done. Add raagi flour and cover the pan on low heat for 8 mins.  Stir the contents of the pan till all the water is absorbed and there are no lumps add hot water if needed.  Take a deep dish sprinkle some water and oil, take a lump of the raagi mixture and make a ball and swirl it in the dish.  It will look like in the picture.  Make a hole in the middle and add oil in it. You take a pinch,dip it in oil and curry and swallow it. Enjoy it hot with spinach tamarind curry or chilli tamarind curry. 


Thursday, July 8, 2010

Bok Choy Dal/Lentil Curry

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Ingredients
1/2 cup toordal
1 big baby bok choy
6 green chillis (chopped)
1 tomato (chopped)
1/2 onion (chopped)
4 garlic cloves (chopped)
2-3 tsp oil
1 tsp cumin and musturd seeds
2 dry red chillis
1/2 tsp turmeric
Salt to taste

Method
Boil toor dal with turmeric and mash it nicely.Heat oil in a skillet season it with mustard,cumin and red chillies.Add chopped onions,salt,garlic,chopped tomatoes and chopped bok choy,Sautee till done add the mashed dal and enjoy it hot.You could add lemon juice at the end if you prefer, else you could also add a small piece of tamarind while cooking the lentils,for a bit of sourness.



Raspberry Kesari

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Ingredients

2 cups Rava/Farina
1 1/2 cups Sugar(increase or decrease according to taste)
1/2 cup Oil(Ghee if preferred)
4 cups Hot Water
1/2 cup Fresh Raspberries(any berry of your choice)
1/4 tsp cardamom powder

Method

Heat oil in a pan and fry the rava in it for a 2-3 minutes on low flame. Add hot water as you stir the mixture and cover it for few minutes. Add sugar,cardamom powder, raspberries and stir it nicely. Pour it hot in a pan or on a greased plate and cut it into desired shapes after it cools.

Podalanga Thayir Pachdi

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Ingredients

1 Podalanga
1 Onion chopped
4-5 Green chilles
1/4 cup chopped cilantro
1 cup Yogurt
Salt
Urad dal
Mustard and Cumin seeds
Curry Leaves

Wash and peel the vegetable well before chopping. Discard the seeds. Steam or cook the vegetable with just enough salt in a vessel and let it cool. Heat oil in a skillet add urad dal, mustard, cumin and curry leaves, then add onions and required salt. After they are done add the seasonings to the vegetable. Mix yogurt into it and enjoy.

Fried Rice for Manchurians

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This is a very simple and flavorful version of the fried rice.It is much healthier because we don't use ajinomoto,soy sauce,vinegar here,the taste is not compromised as the ingredients like paneer,spring onions and the other veggies with their incredible natural flavor add the required zest to the rice.This fried rice goes very well with manchurians or any other chinese side dish.

Ingredients
2 cups Basmati rice
1 bunch Spring onions chopped
3-4 green chillies chopped(+/- as per heat of the chillies)
1/2 cup chopped carrots
1/2 cup chopped beans
1/2 cup fried chopped Paneer(add more if preferred)
1/8 cup cilantro chopped finely-optional
Salt as per taste
Black Pepper Powder as per taste
3 tbsp Oil

Method
Cook basmati rice just like pasta when cooked well drain the water and set it aside.Heat oil in a pan
add beans and when cooked add carrots and paneer.Add spring onions,salt and then add pepper powder according to taste.Add cooked basmati rice stir well to blend the flavors and enjoy hot.

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