Sunday, October 31, 2010

Egg Curry Rice

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Ingredients

1 Medium Green Capsicum deseeded and cut in cubes
A handful of mint roughly chopped
4-5 Cauliflower florets chopped
1/2 cup carrots chopped
2 Egg(I used only egg white from one egg)
1 3/4 Cups Cooked Brown Basmati rice
1/2 tsp Turmeric
1 tsp Cayenne powder
1 tsp  hot Curry powder(used Sadaf brand)
Salt to taste
2-3 tbsp Oil

Method
Heat oil in a pan and add the eggs and scramble them nicely with a little salt.When the eggs get cooked add capsicum and mint,carrots,cauliflower and stir them for few mins,add turmeric powder,salt and stir the contents nicely add cayenne powder and stir cook nicely add curry powder and stir for few more mins.Add 1 3/4 cups cooked brown rice and stir nicely till all the flavors get nicely blended.This is a good alternative for anyone who wants to cut down on carbs.
Note:You could add jalapeno peppers if you need more heat.

I used the same recipe as above but substituted white rice to brown rice.










Friday, October 29, 2010

Tomato Curry

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Ingredients
1 1/2 Onions finely chopped
4 Tomatoes finely chopped
5 cloves garlic finely chopped
1 inch ginger finely chopped
4 medium hot green chillies chopped
Curry leaves
1 tsp fennel seeds
1 tsp cayenne powder
1/2 tsp turmeric powder
2-3 tbsp oil
1/4 tsp mustard and cumin seeds each
Salt to taste

Method
Heat oil in a deep pan and add mustard and cumin seeds when it splutters add curry leaves and onions with salt. When the onions are nicely cooked add ginger,garlic, green chillies and stir cook for few more mins. Add fennel seeds, turmeric and cayenne pepper and cover cook for few more mins. Add tomatoes and give it a nice stir, add water and cover cook for 5-6 mins till the tomatoes are nicely cooked. When it cools down a little blend it on low in a blender and serve it with dosa, poori or idli.

Thursday, October 28, 2010

Yogurt in Dessert Shells

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Mix you favorite yogurt with chopped mixed fruits.Fill the yogurt into the dessert shells.Top them with some more fruits.Freeze them.Makes for a quick dessert.Kids would love to make these by themselves.

Wednesday, October 27, 2010

Fennel Soup with Veggies

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Ingredients
2 Onions thinly sliced lengthwise
1 large cooked potato cut in cubes
2 fennel bulbs nicely chopped
1 cup thinly chopped cauliflower
A handful of spinach roughly chopped
4-5 cloves of garlic finely chopped
Dashes of oregano,thyme,dill weeds
Salt to taste
2 tbsp oil

Method
Heat oil in a deep pan and add onion and salt,when the onions are nicely done add garlic,chopped fennel stir for some time then add potato and stir cook for some more time.Add 5 cups of water and cover cook. Mash the soup roughly with a hand blender as it cooks.Add the required dashes of dry oregano,thyme and dill weeds as per taste.Add the thinly sliced cauliflower and allow it to cook for some more time.When the cauliflower is cooked add spinach and cook for few more minutes.Add more of the dry herbs if you prefer.Enjoy it hot or cold with freshly toasted garlic bread.

Sunday, October 24, 2010

Black Bean Salad in Endives

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Make a salad out of 1/4 cup each of sweet onions,tomatoes(deseeded),green bellpepper,red bellpepper,corn,oranges and 1/2 cup of cooked black beans with salt,pepper and cilantro leaves.Fill in the fresh endive leaves with the salad.The endive leaves did have a slight bitterness(very subtle) to it but after the first bite you don't really feel the bitterness as the oranges in the salad more than make up for it.Endives are rich in Folic acid,Vitamin A and K and high in fibre.Endives are also known to prevent gastric and digestive problems.


Thursday, October 21, 2010

Potato Pepper Fry

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Ingredients
2 large white/red potatoes boiled with the skin cut into cubes
7 cloves garlic chopped
Cilantro for garnishing
4 tsp fresh pepper powder
1/2 tsp turmeric powder
Salt to taste

Seasonings
2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 -3 tbsp oil

Method
Heat oil in a pan and add urad dal,mustard and cumin seeds,when mustard splutters add garlic, pepper powder,turmeric,salt and mix well.Add the cubed potatoes and stir well till the potatoes are roasted.Add cilantro and give it a nice stir.This dish can be made in a jiffy and has to be eaten hot.

My mom always made this potato dish whenever we had some sudden guests.It would taste so yummy with steaming sambar,rasam rice and yogurt rice.This is for you Amma,Love you!





Wednesday, October 20, 2010

Mustard Greens Dal

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Mustard greens are an excellent source of many vitamins like Vitamins A,B,C,E,K and are rich in folate too along with being rich in manganese,calcium,potassium,iron,protein and fiber.There are a lot of health benefits to eating mustard greens,it acts as an anti inflammatory and also provides cardiovascular benefits to say the least.


Ingredients
3/4 cup Yellow Moong dal
6-7 Mustard green leaves
8 green chillies
1 medium plum tomato
1/2 onion finely chopped
4 cloves garlic
blueberry size tamarind
Salt to taste

Seasoning
1/2 onion finely chopped
5 dry red chillies
1/4 tsp of mustard and cumin seeds
1/4 tsp asafoetida
2-3 tsp oil

Method
Heat oil in a pan and add red chillies when it is roasted take it and keep it aside,in the same oil add mustard,cumin seeds when it splutters add onions and cook nicely till the onions are done and set it aside.In a pressure pan add dal,washed mustard leaves(discard the bottom part),green chillies,tamarind,tomato,turmeric,salt,garlic,onion,water and pressure cook.When the dal is cooked and cools a little add it to the blender and blend it nicely add the seasonings except red chillies and blend it on low.Garnish with red chillies.Enjoy!

Note: Roughly chop the greens and set aside for 5 mins before cooking to enhance its nutrients.





Tuesday, October 19, 2010

Kuli/Kuzhi Paniyaram

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Ingredients
1-1 1/2 cups idli batter
1/8th cup chopped beans and carrots each
1/4 cup chopped onions
1 tbsp chana dal
Few coconut pieces,curry and coriander leaves
Corn,peas and 1 tiny tomato chopped-optional
Salt to taste
2 tbsp oil

Heat oil in a pan and add chana dal when it gets roasted add curry leaves,onions,chillies(optional),thinly chopped coconut pieces,chopped beans,carrots,coriander leaves,salt and other veggies-cook and set aside.When it cools add it to the idli batter,mix well and pour it into the paniyaram moulds of the pan.Cook on both sides and enjoy with sambar or chutney of your choice.

Monday, October 18, 2010

Curry Leaf Chutney

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Ingredients
1 1/4 cup fresh curry leaves
10-15 red chillies -(+/- as per heat)
4 cloves garlic
1 inch ginger
Tamarind gooseberry size(adjust to the heat of the chillies)
Coconut 4 pieces
2 tsp oil
Salt to taste

Method
Heat oil in a pan and add red chillies, garlic, ginger, curry leaves, tamarind, coconut and fry nicely.When it cools down, add salt, water and blend it in a blender nicely.Season with 1/4 tsp each of mustard and cumin seeds each if preferred.

Saturday, October 16, 2010

Fruit Shake

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Add 2 cups papaya, 1 apple, 1 cup seedless grapes, 10 almonds, 2 figs and water to thin it out in a blender and blend nicely.This shake is not only loaded with nutrients but also tastes great.

Friday, October 15, 2010

Moong Dal Payasam

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Ingredients
1/2 cup cooked n mashed yellow moong dal-not too thick
1/4 cup cooked n mashed rice
1/2 cup boiled 2 percent milk(add more if preferred)
3/4 cup jaggery syrup
A handful of dry coconut pieces
10 Cashews
1/2 tsp cardamom powder
2 tsp oil

Method
Heat oil in a pan and fry cashews and coconut pieces and set aside.In another pan add cooked dal,cooked rice,milk stir and heat it for a few mins,then add the jaggery syrup and give it a nice mix.Add the fried cashews,coconut pieces and cardamom and give a nice stir.If you want a rich payasam use ghee instead of oil and substitute whole milk with 2 percent milk.You can also fry the dal in ghee before cooking it.Enjoy it hot or cold.

Thursday, October 14, 2010

Minestrone Soup

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Ingredients
1 big red onion chopped finely
2 ripe medium tomatoes finely chopped/1 cup tomato puree
2 stalks celery chopped
12 baby carrots chopped
1 medium green bell pepper chopped
1 medium zucchini chopped
3 cloves garlic chopped
1/2 cup cooked chickpeas
1/2 cup cooked kidney beans
3/4 cup cooked pasta(any small shape)
1 tsp dry basil leaves/couple of fresh chopped basil leaves
1 tsp dry oregano
Parmesan cheese(optional)
2 tbsp oil
Crushed black pepper to taste
Salt to taste

Method
Heat oil in a deep pan and add onions,garlic and salt,cook till the onions are nicely done and when the raw smell goes away add celery,carrots, cooked chickpeas,kidney beans, stir and cover cook for about 4-5 mins.Add finely chopped tomatoes or puree,basil,oregano,bell pepper,zucchini stir for a few mins then add about 4 cups water cooked pasta cook for another 7-8 mins.Add some parmesan cheese before serving and enjoy it hot.



I received another Sunshine Award from Roshan of Roshanscucina,Please checkout her blog,she has a wonderful space.Thanks Roshan for sharing the award with me.

Wednesday, October 13, 2010

Eggplant and Potato Fry

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Ingredients
2 chinese eggplants cut lengthwise
1 large potato cut lengthwise
1 large onion cut lengthwise
2 cloves garlic chopped finely
2 tsp cayenne powder
2 tsp  fresh coriander powder
1 tsp garam masala
1/4 tsp mustard and cumin seeds each
1/4 tsp turmeric
2 tbsp oil
Salt to taste

Method
Heat 1/2 tbsp oil in a pan and saute eggplants till it is slightly cooked, set the eggplants aside.  In the same pan add 1 1/2 tbsp oil and add mustard, cumin seeds, when mustard splutters add onions, salt and cook till onions turn translucent then add potatoes, turmeric, garlic, garam masala, cayenne and coriander powder.  Sprinkle some water and give it a nice stir and cover cook.  When the potato is half done add the eggplants give a nice stir and cover cook for another 3 - 4 mins.  

Tuesday, October 12, 2010

Spinach Fry

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Heat oil in a pan and add 1/2 tsp urad dal(optional),1/4 tsp of mustard and cumin seeds when it splutters add 1 packet frozen chopped spinach,salt and cover it,sprinkle water if needed.When the water is absorbed and it gets cooked stir it nicely and add dessicated or fresh shredded coconut and give it a nice stir.Goes so very well with steaming plain rice with or without ghee.


Monday, October 11, 2010

Tofu Fruit Kabobs

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Ingredients

Green grapes
Black Grapes
Purple Grapes
Water Melon
Assorted Fruits to your liking
Firm Tofu cut in cubes and pan fried
Lime
Mint

Method

Slide the tofu till a lot of the water is drained. Pat dry with a towel well. Cut the tofu into small cubes and pan fry them.Aloow them to cool and add fresh lime juice and salt.Cut the fruits of your choice and mix and match with the tofu.Squeeze liberal amounts of lime and garnish with mint leaves.


Banana's n Honey

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Mixed honey with bananas.Used to love making this as a child.An instant fix to the sweet tooth.

Sunday, October 10, 2010

Coriander Chutney

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Ingredients
1 bunch cilantro leaves(about 3 cups when chopped)
10 medium hot green chillies
1/2 key lime size tamarind(adjust to the heat of the chillies)
Garlic 1 clove
Jaggery as required(optional)
Salt as required
2 tsp oil


Method
Heat oil in a pan and add green chillies, garlic, cilantro leaves ,tamarind, salt and stir and cover cook for 4 mins. Let it cool add jaggery and blend it in the blender.

Saturday, October 9, 2010

Tomato chutney/Tomato pickle

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Ingredients

4 ripe tomatoes chopped finely
2-3 cloves chopped garlic(optional)
3 1/2 tsp cayenne powder
1 tsp fresh coriander powder
1 tsp asafoetida powder
1/2 tsp turmeric
2 pinches of roasted fenugreek powder
1/4 tsp mustard seeds
1/4 cup oil
Salt to taste


Method

Heat oil in a deep pan.Add mustard seeds when it splutters add asafoetida powder,then add tomatoes,garlic and salt.Stir and cook till the tomatoes are nicely cooked add cayenne,turmeric and coriander powder.Keep stirring and cook till oil seperates nicely add 2 pinches of asafoetida powder and stir for few more minutes.Enjoy with rice,idli,dosa,puri etc

Friday, October 8, 2010

Avarakkai Fry

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Wash and thinly cut the beans after removing the strings on it sides. Heat 1 1/2tsp oil in a skillet add 1 tsp urad dal ,mustard and cumin when mustard splutters add the chopped beans(2 1/2 cups) and salt. Give it a nice stir, sprinkle some water and cover cook for a few minutes. Add 1/4 cup coconut(I used dessicated coconut) and give it a nice stir. Makes a great side dish.


Thursday, October 7, 2010

Ennai Kathirikai Kuzambu/Eggplants in Sesame Oil

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Ingredients
5 Small Brinjals/Eggplant
1/2 large onion finely chopped
1/2 cup finely chopped tomato
2 cloves garlic finely chopped
2 1/2 tsp cayenne powder
1/4 tsp turmeric powder
1/2 cup tamarind extract(adjust to the heat of the cayenne pwdr)
1/4 tsp coriander powder
a pinch of roasted fenugreek powder

Seasonings
4-5 tbsp Sesame oil
1/4 tsp mustard and cumin seeds
Curry Leaves
Salt to taste

Method
Wash eggplants nicely and remove the stalks.Make medium slits across the bottom of the eggplant and small slits on the top of them.Heat sesame oil in deep pan and add mustard & cumin seeds when it splutters add curry leaves,onions,garlic and salt.When the onions are nicely done add eggplants stir nicely and cover cook for 3-4 mins, add finely chopped tomatoes,turmeric give it a nice stir and cover cook for another 3 mins.Add cayenne powder,coriander powder,tamarind,required amount of water and cover cook for another 5 mins,add a pinch of roasted fenugreek powder and cook for another 2 mins.When the oil seperates from the curry give it a nice stir and enjoy with rice.


I usually use only olive oil for most of my dishes but this dish asks for sesame oil.Sesame oil and eggplant together bring in a flavor that is very unique and wonderful.I enjoyed making it and eating it hope you do too.

Wednesday, October 6, 2010

Tofu n Turmeric

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Heat 3 tbsps oil in a pan and add 1 1/2 cups chopped onions and salt.When the onions are nicely cooked and the raw smell goes away add 1/2 tsp turmeric powder,1/2 tsp sadaf garam masala(adjust as per taste) and give a good stir.Crumble the extra firm tofu and add it to the onions.Cook it on high flame for a few mins till the onions and tofu are nicely mixed.The unique turmeric and garam masala flavoring to the tofu makes this dish delectable.It can be added on to a toast or can be eaten as a wrap or served with some rice.Add some honey or hot sauce for more flavor.Give it a try you will love it.
Note:Slide the tofu for about 20 mins in a bowl for the extra water to drain off.



Monday, October 4, 2010

Clear Vegetable Soup

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Bring 2 1/2 cups of water with salt to a good boil and add about 3/4th cup mixed veggies(carrots.beans,corn,peas),one chopped red thai chilli and cook for few minutes then add half up broccoli and cauliflower cook for few more minutes then add bok choy and few leaves of basil.Once the soup is poured into the soup bowl add lemon juice and give it a good stir and serve hot.One of my fav soups.

Saturday, October 2, 2010

Corn Curry

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Ingredients
2 fresh corns(remove the husk and cut into 3 parts each)
3 cups chopped onions
11/2 cup ripe chopped tomatoes
1 tsp fresh ginger garlic paste
3-4 tsp cayenne powder
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
3/4 cup non fat yogurt
Salt as required
3 tbsp oil 

Method
Heat 2 tbsp oil in a pan and add onions,salt when the onions turn translucent add tomatoes and ginger garlic paste.When they are nicely cooked,set aside and let cool and make a paste.In the same pan add a tbsp of oil and add the paste and stir cook,add turmeric powder,cayenne powder,coriander powder and cumin powder.Add some water and cook till raw smell from the spices disappear, add the corn and stir cook nicely.Add yogurt give it a good stir and cook on low flame till all the flavors blend into the corn.Enjoy it hot with roti's.








Friday, October 1, 2010

Celery Chicken

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Ingredients

1 1/2 cups chicken cut in cubes
3 celery stalks chopped
3-4 garlic cloves finely chopped
3-4 tsp pepper powder
Salt to taste
2-4 tbsp oil

Method


 Heat oil in a pan and add the chicken cubes and cook covered with salt till it gets roasted. Add garlic cloves, celery and give it a nice stir. Add pepper powder and salt if needed and stir cook till chicken is nicely cooked and the flavors are nicely blended.

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