Monday, August 30, 2010

Trip to Farmers Market

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Weekend means a trip to the farmers market where local farmers bring their produce to be sold.In addition to the farmers there are so many wonderful vendors displaying their creative talent.The best way to find the best freshest produce is to find what is grown locally and what better place than a farmers market.



 Farmers Market here is not as big as the one I have seen in Northern California but is a lot of fun to walk around fresh produce,beautiful art and beautiful flowers.Enjoying crepes,shaved ice and nice music by budding artists.It is so nice to see so many people young,old,babies,couples all having a nice time.

These were some of the pictures I took at our local Farmers Market.







Thursday, August 26, 2010

Stir Fried Tofu with Garlic

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Ingredients

2 cups extra firm tofu chopped in cubes
4 tsp sriracha hot sauce or 6 chopped hot red thai chillies
2 tsp honey
1/4 cup chopped spring onions
1/4 cup chopped cilantro
garlic as per taste
Salt as per taste
3-4 tbsp oil

Method

Heat oil in a skillet and roast the cubed tofu on both sides,add salt as you roast.When nicely roasted add garlic,hot sauce,honey and stir on high flame.Finally add the spring onions and cilantro to the tofu.Enjoy.


Podalanga Paruppu Kootu

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Ingredients

1 cup semi cooked split yellow moong dal
1 cup chopped snake gourd(skin and seeds off)
1 medium onion chopped
2 green chillies chopped
1/4 cup shredded coconut
6 Curry leaves
1/4 cup chopped cilantro leaves
Salt as per taste
2-3 tsps oil
a pinch of asafoetida
1/4 tsp mustard and cumin seeds each

Method

Heat oil in a pan and add the mustard,cumin,asafoetida and curry leaves. Add onions, chillies and salt. When onions are cooked add the vegetable stir for a few minutes add dal and the required amount of water for consistency and finish cooking the dal. Add shredded coconut in the end if preferred. Garnish with cilantro leaves and enjoy hot with rice.

Amaranth Greens

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Ingredients

1 bunch amaranth greens roughly chopped
1 big onion roughly chopped
1 medium ripe tomato roughly chopped
5 green chilles chopped
Tamarind to match the heat of the chillies
Salt to taste
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of asafoetida

Method

Heat oil in a pan and add mustard,cumin seeds.Add the onions,salt,turmeric,chillies and tomatoes.When onions turn translucent add the chopped greens.Cover and cook for 5 minutes.Roughly blend the cooked greens in a blender and enjoy hot with ghee and rice.
Note:People with kidney problems should not eat the reheated cooked greens.



Aesop's Fables (6th century BC) compares the Rose to the Amaranth to illustrate the difference in fleeting and everlasting beauty.

A Rose and an Amaranth blossomed side by side in a garden,
and the Amaranth said to her neighbour,
"How I envy you your beauty and your sweet scent!
No wonder you are such a universal favourite."
But the Rose replied with a shade of sadness in her voice,
"Ah, my dear friend, I bloom but for a time:
my petals soon wither and fall, and then I die.
But your flowers never fade, even if they are cut;
for they are everlasting."

Monday, August 23, 2010

Kidney Bean/Rajma Curry

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Ingredients
1 1/2 cups cooked red kidney bean(soaked overnight and pressure cooked)
1 large onion chopped
1 medium ripe tomato chopped
5 green chilles chopped
1 inch ginger slit lenghwise
1/4 cup chopped cilantro leaves
1 tsp lemon/lime juice(add more if preferred)
1/4 tsp turmeric powder
Garam masala powder as per taste-optional
1 small cinnamon stick
2 cloves
3 tsp oil
Salt as per taste

Method
Heat oil in a skillet add cumin seeds,cinnamon,cloves,curry leaves and green chilles.Add ginger,turmeric,salt and onions.When onions are cooked add tomatoes,kidney beans and water as per consistency preferred.Add fresh lime/lemon juice and garam masala powder in the end.Garnish with cilantro leaves.

Thursday, August 19, 2010

Egg White Onion Tomato Curry

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Ingredients
3 Eggs
1 onion finely chopped
2 tomatoes finely chopped
2 green chilli finely chopped
1 tsp ginger garlic paste
1 tsp cayenne powder( or as per taste)
2 tsp coriander powder
1 tsp pepper powder
1/4 tsp turmeric powder
1/4 cup chopped coriander leaves
2 inch cinnamon stick
2-3 cloves
Salt as required
4 tbsp oil

Method
Heat oil in a skillet and add cinnamon,cloves,onion,salt and curry leaves when the onions turn translucent add chillies and ginger garlic paste.Add finely chopped tomatoes all the spice powders and cook till the oil begins to seperates from the gravy.Add only egg whites on top of the gravy,cover the skillet without stirring.After about 2-3 minutes the egg will be cooked well.Garnish with coriander leaves and enjoy hot with Rotis.

Saturday, August 14, 2010

Black eyed Peas and Mixed Greens Stir Fry

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Ingredients

1 cup Cooked Black Eyed Peas
1/2 cup chopped mixed greens
1/2 cup chopped onion
2 red dry chilli
1/4 cup chopped coriander leaves
Salt as required
2 tsp oil

Method

Heat oil in a skillet and add the onions, chillies and salt.  Stir till onions turn translucent add the cooked black eyed peas and the chopped mixed greens.  Garnish with coriander leaves.

Pudhina/Mint Rice

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Ingredients

2 cups Mint leaves
5-6 green chillies
1/2 cup fresh shredded coconut
1 1/2 cup cooked basmati rice
2 cloves
1 inch cinnamon stick
Salt as per taste
2 tsp oil

Method

Grind mint leaves,green chillies,water and coconut to a paste.Heat oil in a pan add cloves and cinnamon stick, the ground paste and salt and cook for 3 minutes.Add the cooked rice mix well with the cooked paste and enjoy with any dry dish.

Manathakali Puli Kulambu

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Ingredients

2 tbsps dried manathakali vathal
1 ripe tomato finely chopped
2 tbsp shakti vathkulambu powder
1 tbsp cayenne powder
1 cup tamarind extract water
1/4 tsp turmeric
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Curry Leaves
3 tbsp coconut milk if preferred
1 tbsp sesame oil
Salt as per taste

Method

Heat oil in a deep pan and add mustard,cumin seeds and curry leaves.Add the dried manathakali and quickly add the chopped tomatoes.Add the spice powders,salt and tamarind water.Cook for 10 minutes and add coconut milk if preferred and cook for another 3 minutes and enjoy it with rice.

Manathakali is a tiny fruit.The plant it grows on is widely used as a green and is very nutricious.It was one of my favorites as a child.We had it in our garden.

Quick Bindi/Okra Stir Fry in Pepper

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Ingredients
15 Okra's/Bindi
2 tbsp oil
Salt as per taste
Crushed Pepper as per taste

Method
Wash and pat dry okra nicely.Chop the top and bottom off.Heat oil in a skillet and add the okras and sautee for 2 minutes add as much salt as required and cover and cook on low flame.Add pepper powder as per taste and enjoy hot with phulkas.
These taste very good and can be made in a jiffy.Whenever I am in a time constraint I make these and we all love it.

Black Eyed Peas and Swiss Chard Curry

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Ingredients

1 cup cooked Black Eyed Peas
1/2 cup chopped Swiss Chard
1/2 cup chopped onions
1/4 cup chopped tomatoes
1/2 cup tamarind extract water
1/4 cup chopped cilantro leaves
Salt to taste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 tsp oil

To Grind

1 tbsp roasted coriander seeds
1/2 tbsp roasted chana dal
1/2 tbsp roasted dessicated coconut
4-5 roasted red chilli

Method
Heat oil in a pan and add mustard and cumin seeds then add onions, salt when onions turn translucent add swiss chard, tomatoes, cooked black eyed peas and tamarind extract.  Stir for a few minutes and then add the grounded ingredients.  Add water and salt if required and cook for 10 minutes covered on low flame.  Garnish with cilantro leaves and enjoy it hot.

Monday, August 9, 2010

Beetroot Pachadi/Raita

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Ingredients
1 beetroot peeled and chopped lengthwise
1 onion chopped
1 jalapeno chilli chopped
1/2-1 cup yogurt
Small piece ginger chopped(optional)
Few curry leaves
1-2 tbsp oil
Salt to taste
1 tbsp chana dal

Method
Heat oil in a skillet and add chana dal when its roasted add curry leaves,chopped chilli and add chopped onion with salt.Cook till onions turn translucent and set aside to cool.Peel and cook the beetroot with salt separately when cooled cut and mix with the onions.When ready to eat add the yogurt and gently stir to blend.Garnish with coriander leaves.

Sunday, August 8, 2010

Kabuli Chana with Mint/Chickpeas Curry in Mint

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Ingredients

2 cups cooked Kabuli Chana/Chickpeas
1 cup chopped onions
3/4 cup chopped tomatoes
5 mint leaves
1/4 cup chopped cilantro
1 tsp fresh ginger garlic paste
1/2 tsp Everest Chana masala powder
5 tsp Cayenne powder
1 tsp Coriander powder
1/4 tsp fennel powder
2 cinnamon sticks
3 cloves
Salt as per taste

Method 

Heat oil in a pressure cooker pan and add the cinnamon sticks,cloves,onions and salt.When the onions turn translucent add tomatoes and stir for 2 minutes.Add ginger garlic paste,fennel powder,coriander powder,cayenne powder,chana masala powder,add water and more salt if required.Stir for 2 minutes and pressure cook it again for 5-6 minutes.When the pressure is off add mint to the curry and stir for a few minutes.Garnish with chopped cilantro leaves and enjoy.

I love mint a lot and have incorporated it often in my dishes.I hope you enjoy the Chana curry with mint as I do.








Friday, August 6, 2010

Soft Idli's

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Ingredients
2 cups Par boiled Rice
2 cups Raw Rice
1 cup Whole Urad dal
1 tbspFenugreek Seeds
Salt as per taste
1 tsp oil

or

3 1/2-4 cups Idli Rice
1 cup Whole Urad Dal
1 tbsp Fenugreek seeds
Salt as per taste
1 tsp oil

Method

 Soak the rice and dal seperately for minimum 8 hrs.  Grind rice and dal separately to a smooth consistency. Don't make it too watery it's not good for Idlis. You can always add water later if you need to make dosas. Allow it to ferment overnight when it will be ready the next day.  Add salt and mix gently.  Coat the Idli plates with oil and pour the batter and steam for 10 minutes. Poke a fork in the middle of the idlis if nothing sticks to the fork then the idlis are ready. Allow it to cool for 10 minutes and take the idli's out.

Sour Sour Leaves Chutney/Gonkura Chutney

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Ingredients
2 cups chopped Gonkura leaves
12 cloves garlic
2 cloves garlic minced
Salt as per taste
2 tbsp hot chilli powder
1 tbsp coriander powder
1/2 cup oil
1/8-1/4 tsp powdered- roasted fenugreek seeds
1 tsp hing powder

Method
Heat oil in a skillet add hing powder and garlic,make sure garlic does not get burnt,add the gonkura leaves,minced garlic and keep stirring add salt,keep stirring add chilli powder.Balance the heat to the sourness of the leaves.Keep stirring,when the oil separates add the powdered fenugreek powder.Enjoy with hot rice and sesame oil.

Tuesday, August 3, 2010

Pudina/Mint Sambar

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Ingredients
3/4th cup cooked toor dal
1 medium onion chopped
1/2 tomato chopped
3-4 Fresh Mint leaves
1/2 tsp turmeric
2 hot thai chilli chopped
1 1/2 tsp sambar powder
Few curry leaves
1/4 cup chopped coriander leaves 
Salt as per taste
1/2 key lime size tamarind
1 tsp mustard seeds and cumin seeds each
1/4 tsp roasted fenugreek seed powder
2 tbsp oil

Method
Heat oil in a pan and add mustard cumin seeds and curry leaves.Add onions and salt when onions turn translucent add thai chillies.Stir for a few minutes and add tomatoes then 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 thick cooked dal,water to thin out and boil for few minutes,add the fenugreek powder and let boil for 2 more minutes on low flame.Add chopped mint leaves and cook for 2 mins.Garnish with coriander leaves and enjoy with plain rice,idli or dosa.

Monday, August 2, 2010

Idli Upma

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Unlike the sooji upma which is wheat based this upma comprises of rice and lentils,which has been soaked,ground,fermented and steamed to make idlis.Idli upma is relatively easy to make if you have leftover idlis.With not too many ingredients this meal is quick to prepare and can be served for breakfast,brunch,evening snack or dinner.
Ingredients
5 Prepared Idlis
1 large onion finely chopped
1 tbsp chana dal
1 tbsp roasted peanuts
4 Dry red chillies-roughly crushed
1/4 tsp hing
1/4 tsp mustard and cumin seeds each
2 tbsp oil
Few curry leaves and coriander leaves
Salt per taste

Method
Crumble the Idlis well and set aside.Heat oil in a skillet add chana dal,peanuts,mustard,cumin seeds,curry leaves,dried chillies,then add the onions,salt and hing,stir well till onions are cooked.Add the crumbled idlis,stir to combine well,check for salt and garnish with cilantro leaves.You can add and mix idli/dosa powder in the end as per taste if preferred. Alternatively if you like pepper corns you can include a few of them whole or roughly crushed.



Broccoli Stem Chana Dal

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Ingredients
1 cup cooked Chana dal
1/2 cup chopped Broccoli stems
3/4 cup chopped red onion
2-3 chopped hot green chillies(adjust according to heat)
1/2 cup chopped tomato
1/2 tsp ginger garlic chopped
Few curry leaves
1/4 cup chopped coriander leaves
Salt as per taste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsps oil

Method
Heat oil in a pan and add mustard and cumin seeds,when mustard splutters add onions,curry leaves,green chillies,ginger and garlic and salt.When onions turn translucent add tomatoes stir for 3 minutes then add broccoli stems,cooked chana dal and water,stir and cook for few more minutes and garnish with coriander leaves.


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