Sunday, December 25, 2011

Merry Christmas and Seasons Greetings

Pin It Now!

Seasons Greetings and a Very Merry Christmas 
To All

Tuesday, December 20, 2011

Carrot Coconut Muffins

Pin It Now!
Moist,delicious and easy to make,these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast,brunch or as a snack.It goes well with coffee,tea or your favorite drink.Can be made ahead of time and stores well wrapped and freezed for later use.
Ingredients
1 1/2 cups All Purpose Flour
1 1/2 cups Sugar
2 1/2 cups Shredded carrots
3 Eggs - 2 whole eggs + Only egg white from the other egg
1/2 cup Shredded sweetened coconut
1/2 tbsp + 1 tsp cinnamon powder(+/- per preference)
1/4 cup of chopped walnuts and pecans each
1 tsp Vanilla Extract
1 1/4 tsp Baking Soda
1 cup Oil
1/4 tsp Salt

Method
Preheat the oven to 375 F.Measure flour,cinnamon powder,salt and soda to a bowl.In another bowl add oil,vanilla,sugar and eggs,using an electric mixer mix on medium speed.Sift the dry ingredients from the other bowl,add to the wet mixture and mix again on low for a minute.Add carrots,coconut and the nuts and gently mix to blend well.Grease a muffin pan with oil and dust with flour and pour the batter and bake for 20-25 mins or till a toothpick poked in the middle comes out clean.
Sending this to the event Christmas Delicacy.

Thursday, December 15, 2011

Chicken Pulao

Pin It Now!
Ingredients
1 cup basmati rice
1 large ripe tomato chopped
1 large onion sliced lengthwise(about 2 cups)
1 1/2 cups chicken with bones/5 small drumsticks skin removed
5 hot green chillies chopped
1 tbsp chopped ginger
1 tbsp chopped garlic
1 1/4 cups water
1/2 tsp cumin seeds
1/2 tsp turmeric powder

4 tbsp oil
Mint leaves a fistful
2 tbsp cilantro leaves chopped
Salt to taste

Coarse Wet Paste
Mint Leaves - a fistful-5 sprigs
Cilantro - a fistful-10 sprigs
10 whole green cardamoms
5 hot green chillies

10 cloves
3 small cinnamon sticks
1 tsp fennel seeds
1/2 cup water

Method
Cook 1 cup basmati rice in a vessel,when semi cooked,drain all the water(just like pasta) and set aside.Meanwhile heat oil in a pressure pan add cumin seeds,onions and salt when the onions turn translucent add ginger,garlic and saute for a min then add the chopped tomatoes,turmeric powder and stir cook till the tomatoes are mushed,add the mint leaves and stir for a min then add the wet paste and cook for another 2-3 mins,add chicken saute for 2 mins then add 1/2 cup water and cook the chicken for about 3 mins.Add the semi cooked rice,roughly 3/4th cup water and gently stir to blend well.Close the lid and pressure cook on medium low heat for about 10mins.When the heat cools off remove the lid and transfer the biryani to a serving bowl, add juice from half a fresh lemon(or serve with lemon wedges) and chopped cilantro leaves and gently stir to blend well.Enjoy with potato chips and yogurt.



Sending this to the event Christmas Delicacy

Sunday, December 11, 2011

Potlakaaya Pala Pappu Koora/Snake Gourd Milk Lentil Curry

Pin It Now!
Snake gourd is also known as Potlakaaya or Podalanga or Padwal or Chichinga.Its a tropical fruit and grows in a creeper.Its extensively used in Asian cuisines.It adds great flavor to any meal and I love cooking with it quite often.

Ingredients
1/4 cup split yellow moong dal
1 1/2 cups chopped gourd(scrape the skin off and seeds off)
1/2 cup onion chopped
3 tbsp shredded coconut
Milk low fat as per taste
2 tsp chopped cilantro
1 tbsp oil
Salt to taste

Tempering
1 sprig fresh curry leaves
1/2 tsp mustard and cumin seeds each
4 green chillies chopped
2 tsp oil

Method
Pressure cook the dal in 3 cups water.It should yield 2 cups cooked dal.Heat oil in a pan add mustard and cumin seeds when it splutters add curry leaves,green chillies and set aside the tempering.Heat oil add onions and salt,when the onions are well cooked add the chopped gourd,coconut and stir cook for 3 mins then add the cooked dal and bring to a boil,add milk and cilantro leaves and finish cooking.Add the set aside tempering and mix to blend well.Goes well with plantain fry.

Wednesday, December 7, 2011

Mochai Kottai Puli Kuzhambu

Pin It Now!

Mochai kottai is a type of field beans and can be cooked in fresh or dried form.It is typically cooked with eggplants and other veggies.The tanginess of the tamarind and the flavor of the beans and veggies make this a delightful accompaniment with rice,dosas or idlis.

Ingredients
1/2 cup mochai kottai
1/2 cup chopped onion
3 okras
2 small fresh brinjal
1 sprig curry leaves
1 key lime size tamarind-soak and extract water
1 tsp chopped cilantro
Salt to taste
Oil

Spices
1/4 tsp turmeric powder
2 tsp kashmiri chilli powder
2 tsp coriander powder cumin powder

Wet Grind
1 ripe tomato
2 tbsp shredded coconut
3 cloves garlic
1/2 cup water

Method
Soak the mochai overnight and pressure cook them.Wash and pat dry the okra very well.Trim the ends off and cut them into two inches length.Wash and cut the brinjals into cubes.Heat oil in a pan add okra,some salt and stir and cover cook them till slightly roasted and set aside.eat oil in a pan add mustard and cumin seeds when they splutter add curry leaves,onions,salt.When the onons are cooked add brinjal stir and cover cook them.Add the mochais,okra,wet grind,spices stir to blend well add tamarind extract,2-3 cups water and bring it to a boil.Cover cook for 5 mins.Add cilantro and finish cooking when the curry thickens a bit.

Note:1/2 cup fish or prawn can be added before addition of cilantro for additional flavor.

Saturday, December 3, 2011

Shiitake Mushroom Stir Fry

Pin It Now!
Shiitake mushrooms for fabulous for their flavor,texture and nutritional content.For me it works as a great substitute for chicken.Shiitake mushrooms are a dietary staple in Asia and are popular for their medicinal values amongst the mushroom varieties.They can be used in both fresh and dry forms and are very healthy.They have a very unique smoky flavor yet not too strong and blend very well with other ingredients.

Ingredients
5 oz pack shiitake mushrooms
1/2 cup chopped onions
3 cloves garlic chopped finely
2 tsp cilantro leaves chopped
1 tsp ginger chopped finely
1 tsp fresh tomato puree-optional
1 sprig curry leaves
3 tbsp oil
Salt to taste

Spices
1 tsp freshly crushed fennel seeds
1 tsp kashmiri chilli powder
1/2 tsp cumin coriander powder
1/4 tsp turmeric powder
1/2-1 tsp sadaf garam masala
2 cinnamon sticks
3 cloves
Method
Heat oil in a pan add cinnamon and cloves,then add onions,salt.When onions are cooked well add ginger,garlic,fennel and stir to blend well,then add tomato puree,chopped mushrooms and stir cook for a few mins till well blended.At this point if you don't want to add any more spices you could add the curry leaves and finish cooking the mushrooms.If not add cumin coriander,garam masala,chilli powder,1 tsp water and stir to blend well.Add the fresh curry leaves,stir and finish cooking the mushrooms.Enjoy hot over some basmati rice.

Tuesday, November 29, 2011

Sprouted Moong Dal Parfait

Pin It Now!
Greengram/Moong/Mung Dal with yogurt makes a great combination.The creamy and soft texture of yogurt compliments the crunchy subtle taste of the sprouted moong dal.Moong dal by itself is very healthy and protein packed,sprouting makes it even more nutritious.Here I made savory parfait using sprouted green whole moong dal and layered it with yogurt.


Method
Soak half cup whole green moong dal in warm water for 4 hours.Drain all the water and cover it overnight,you should see tiny sprouts popping out by morning,in 24 hours you will have well formed sprouts.Mostly I love munching on sprouts by themselves.Sometimes I like to mix in yogurt,today I layered them in a bowl alternatively with yogurt.I used low fat plain yogurt.You could flavor the yogurt with chat masala if preferred.You could also substitute sweetened yogurt,colorful fruits and nuts if preferred.

Sending this to CWS-Moong Beans

Saturday, November 26, 2011

Oats with Almonds

Pin It Now!
I love oats,be it in cookies,pancakes,porridge-sweet or savory love them all.If cooked properly they can become a quick favorite.This oats with almonds is an instant fix to tummy rumblings and a sweet tooth.The combination of almonds and coconut give a nice chew to this easy to make simple delicious fibre packed meal.

Ingredients
1 cup Old Fashioned Quaker Oats
3 cups water
1/2 cup sweetened coconut
1/2 cup almonds
1/4-1/2 cup light brown sugar

Method
In a microwave safe wide bowl add oats,almonds,2 cups water and microwave for 4mins.Add the rest of the water,sweetened coconut and stir to blend well.

Tuesday, November 22, 2011

Cranberry Sauce with Habanero

Pin It Now!


Sauces add great flair and flavor to a meal.They are quick and easy to make.This sauce does just that with a soft,smooth,rich flavor,texture and color from the naturally enriched cool cranberries.The buttery heat from the habanero peppers gives it the perfect spice along with its unique flavor.Try this cranberry sauce for an ideal accompaniment to Thanksgiving Dinner.Wishing you all a Happy Thanksgiving.

Ingredients
2 cups fresh cranberries
1 habanero pepper chopped(seeds removed)
1 cup + 3 tbsp sugar
1/2 cup fresh clementine juice(I used cuties)
2 cups water

Method
In a pressure pan add cranberries,habanero,water and cook for 3 pressures.When the pressure cools off open the lid,stir and mash to blend well then add the juice and bring it to a boil add sugar and continue stirring to mix well till the sauce thickens.
Note:The fresher the habanero pepper the hotter it is.Mine was sitting in the fridge for a few days.Add half the pepper before pressure cooking and add half later if not sure or add just a little of it to keep the flavor.You can adjust it as per the heat that is comfortable.

Sunday, November 20, 2011

Mint Flavored Egg Roast

Pin It Now!
To me egg is the most ultimate comfort food.There are so many variations to its preparation.Toasts with egg is a hot favorite for breakfast in so many households and eateries.Here is a nice spicy version of the eggs roasted with spices a great option for a later meal.Addition of mint instantly adds fantastic aroma and flavor to this egg roast.Makes for a nice dish by itself or served as a side with rice or breads.Egg is a good source of protein and vitamins like B12 but is also a source of cholesterol,if you love eggs too much then just discard the yolk or consider eating it in moderation.This recipe was featured at Honestcooking.

Ingredients
6 boiled eggs
1.5 cups chopped onion
1 large vine ripe tomato chopped(cook in the microwave)
1 tsp each of grated ginger and garlic
3-4 tbsp oil
Fistful of mint leaves-about 3 mint sprigs
Salt as per taste

Dry Spices
2 tsp cayenne powder
2 tsp cumin coriander powder(Deer brand)
1/2 tsp sadaf garam masala
1/4 tsp turmeric powder
Method
Heat oil in a pan and add onions and salt when the onions turn translucent add ginger and garlic and stir cook till the raw smell disappears.Add turmeric,cayenne,cumin coriander powder,cooked tomatoes,garam masala,2-3 tbsp water,stir and cook covered till the contents are well blended and come together,add chopped mint leaves and stir till the gravy thickens.Cut eggs in half,spread them face down in the pan,sprinkle some water if needed,cook and gently flipcook them till they are roasted well.

Monday, November 14, 2011

Edamame Stir Fry

Pin It Now!
Edamame with Red Pepper 
Ingredients
1/2 cup frozen shelled edamame
1/2-1 tbsp crushed dry red pepper(+/- as per taste)
1/2-1tbsp oil
1/4 tsp garlic powder
1/4 tsp cumin seeds
Turmeric powder a pinch
Honey as per taste
Salt as per taste

Method
Coarsely powder the red chilli flakes if preferred.Heat oil in a pan add cumin then add edamame,salt and stir cook for a few mins then add the chilli,garlic powder and turmeric powder,Stir cook for few more minutes till well blended,squeeze as much honey as preferred and stir well to blend.Enjoy with a nice refreshing drink.

Edamame with Mango
Ingredients
1/2 cup frozen shelled edamame
1/2 off a semi ripe mango-peeled and cut in cubes
3 green chillies chopped
1 tbsp shredded coconut
1/4 tsp cumin seeds
1tbsp oil
Lemon
Cilantro a fistful chopped
Red pepper flakes as per taste
Salt as per taste

Method
Heat oil in a pan add cumin seeds,green chillies then add the edamame,salt and cook for a few mins.Then add the red chiili flakes,coconut,mango(substitute with ripe pineapple/persimmon if preferred),cilantro and stir to blend well.Take off the heat.Squeeze lemon juice and stir to blend well.

Tuesday, November 8, 2011

Purple Cabbage Moong Dal Fry

Pin It Now!
Purple cabbage is one of the different varieties of cabbage.They taste similar to green cabbage except for the color.They are very nutritious like other dark colored vegetables.They are a good source of vitamins and minerals like Vit A,C,K,potassium and manganese.They also contain polyphenols which are antioxidant,anti inflammatory rich.In addition to this they are a good source of dietary fibre.Here I combined this healthy vegetable with the protein rich moong dal for a delicious healthy stir fry.

Ingredients
2 cups purple cabbage chopped
1/4 cup yellow split moong dal(1/2 cup after cooked)
1 tbsp oil
Salt as per taste

Method
Cook moong dal in 2 cups water till fully cooked but not mushy.If using pressure cooker,cook for 1-2 whistle depending on the cooker.Drain any water left and set aside.Heat oil in a pan add seasonings like mustard,cumin seeds,chopped green chillies and curry leaves if preferred if not add the chopped cabbage,salt and stir cook till the cabbage is cooked then add the moong dal and stir to blend well.Enjoy hot with some rice or by itself.
Note:Squeeze some lemon juice in the end as per taste if preferred.Alternatively top it off with yogurt if preferred.

Monday, October 31, 2011

Halloween Party Sandwich

Pin It Now!
Happy Halloween to all the little trick or treaters and also to the elders young at heart.I made these sandwiches for the halloween party.These are great for young kids.No party is fun without any games for the little ones.These sandwiches are perfect for a matching game where they can match the covers for their sandwich.

Ingredients
Slices of bread with the sides trimmed
Halloween Cookie Cutters
Nutella
Icing and Chocolate syrup

Method
Apply nutella to a slice of bread and to the other slice use the cookie cutter to cut out the shape.Set the cut shapes aside.Make a sandwich by using the cut out open slice.Make as many sandwiches as needed.On the cut out bread cover shapes use icing and chocolate syrup to make eyes,mouth etc.Kids can then match their bread shapes to their sandwiches.

Wednesday, October 26, 2011

Diwali Wishes

Pin It Now!
HAPPY AND PROSPEROUS DIWALI WISHES TO ALL


Black Chickpeas - BWW

Pin It Now!

Sending this to Susan's Black and White Wednesday

Monday, October 24, 2011

Sweetened Sesame Treats

Pin It Now!
Ever feel like munching on sesame seeds but munching on the plain ones don't entice you why not sweeten them and pop a few a day.That's exactly what I do,I  powder them or sometimes make them into spheres and pop them whenever I have a sweet tooth.

I am happy to share that this recipe has already been featured at Honest Cooking a Revolutionary and International Cooking Magazine,where you can find interesting articles and delicious recipes by various bloggers,writers,photographers from around the world.You can find this recipe and more of my posts here.

Ingredients
1/4 cup black sesame seeds
3 1/2 tbsp golden brown sugar(+/- as per taste)
4 whole green cardamoms

For binding
1 tsp clarified butter
Warm water(a little more than a tsp)

Method
Dry roast the sesame seeds making sure not to burn it.When cooled well,grind it with cardamoms and brown sugar.Transfer to a bowl  and mix well.Add butter and water to bind.Apply some butter to the palms and make small spheres.Store in the refrigerator and enjoy as you please.Alternatively you can store them as powdered in the refrigerator.
Note:You can skip the butter for binding and use water instead.

Wednesday, October 19, 2011

Healthy Smoothie

Pin It Now!
In my opinion the best and surest way to get all the nutrients the body needs is by consuming fresh fruits,vegetables,greens,nuts,legumes-food at its most natural form.We are presented with contradictory reports every now and then.What was good food then is not so good food now.The best is to eat well,exercise well and laugh well.Get your vitamins and minerals the most natural way.Smoothies are a great way to do this and to get the daily nutritional needs.They are easy to make,easy to have and easy to clean up.Here is a super healthy smoothie.

Ingredients
1 ripe banana
Half a cucumber peeled and chopped
4 fresh organic dandelion leaves
3 tbsp vanilla flavored whey powder
Water about a cup

Method
Wash the cucumber and leaves well,discard the bottom of the dandelion greens.Add all the ingredients to the blender and blend on high.Drink immediately to reap the benefits.A healthy,fulfilling,nutritious and guiltfree drink.

Note:Dandelion greens may not be suitable for all,so consult a physician before having and buy fresh leaves from the organic stores.

Sunday, October 16, 2011

E-book 100 Yummy Diwali Recipes

Pin It Now!
Diwali is synonymous with sweets and celebrations.IndusLadies has compiled the much awaited EBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! You can download it at http://www.indusladies.com/100diwalisweet.I am happy to announce that my Sunflower Seeds Sweet Treats has been featured in the book.Download and enjoy a Delicious Diwali!!

Thursday, October 13, 2011

Vermicelli Kheer/Semiya Payasam

Pin It Now!
With the festive season in full swing sweets and snacks are a daily feature. Vermicelli kheer has been made for ages as offering to god on auspicious days and also are a part of the feasts in Indian weddings and festivals. The soft texture of the cooked vermicelli with sweet milk makes it a delightful dessert.

Ingredients
2 cups 2% milk
1/2 cup vermicelli
1/2 cup sugar or as per taste
3 pinches saffron
1/4-1/2 tsp cardamom powder
1 tbsp of cashews and pistachios-roast the cashews
Few golden raisins slightly fried in oil-optional
Rose water as per taste

Method
Bring milk to a boil in a microwave or on stovetop for 5 mins till the milk thickens a bit. In another vessel add 1 tsp ghee and roast the nuts on low heat and set aside. Cook vermicelli like pasta,drain water then add it to the milk,add saffron and stir to blend well. When the vermicelli is well blended add sugar and bring to a boil till the milk thickens a bit, add chopped pistachios, raisins and roasted cashews. Add rose water and stir to blend well. Enjoy hot or cold.

Wednesday, October 12, 2011

Flavored Milk for BWW

Pin It Now!

Sending this to Susan's Black and White Wednesday

Saturday, October 8, 2011

Sunflower Seeds Sweet Treats

Pin It Now!
For the upcoming Diwali on October 26th, 2011, Indusladies are compiling an E-Book called “100 Yummy Diwali SweetRecipes”. They are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book. 
This E-book will be made available as a free download to our community's 1.3 Lakh+ members. In addition, they will also be making this E-Book available to 9000+ Facebook fans and Twitter followers. It's  lots of exposure to those food blogs entering the E-Book!! 
Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:
1. Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.
Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. You will be provided sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.
Send a sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.

Sunflower Seeds Sweet Ladoos
Ingredients
1/2 cup sunflower seeds
1/2 cup brown sugar(+/- as per taste)
4 whole green cardamoms
For binding
3 tsp water
Method
Dry roast the seeds on low heat and let it cool completely.When cooled grind it in a coffee grinder along with cardamoms and brown sugar.Transfer in to a plate and mix to blend well.You will have an aromatic sunflower seeds powder.You can have them as is or you can use 3 tsp of water to bind them and make small spheres by rolling them in the palms.These spheres are versatile.They can be used for dumplings,can be used as stuffings for parathas,can be made into poli.Can be dipped in flour and deep fried or can be enjoyed as is...Enjoy!!
Note:Koya and sweetened coconut can be added if preferred.

Wednesday, October 5, 2011

Banana Plants for BWW

Pin It Now!

Sending this to Susan's Black and White Wednesday

Thursday, September 29, 2011

Raw Papaya Lentil Curry-Dal

Pin It Now!
Papaya is a tropical and beautiful fruit with a lot of nutrients.Papaya in its unripe form is widely used in culinary preparations.Papaya is a good source of potassium and dietary fibre.Papain a digestive enzyme is abundant in papaya.However as it contains a lot of papain should be avoided when pregnant.You can find more info on papaya here.Papaya plant is a common site in the backyard or frontyard in Indian households.There are quite a few ways green papaya can be cooked and this is one of them.

Ingredients
1 cup peeled and chopped unripe papaya
1 medium onion chopped
1/2 tomato chopped
1/4 cup shredded coconut
2 cloves garlic chopped
1/2 tsp ginger chopped
1/2 tsp turmeric powder
1/2 tsp fennel powder
1 tbsp oil
Salt to taste

Pressure cook
1/4 cup split yellow moong dal
3 cups water

Tempering
1 tsp mustard and cumin seeds each
5 curry leaves
2 tbsp chopped coriander leaves
Few dashes of asafoetida
1 tbsp oil

Method
Heat oil in a deep pan add onions,salt,ginger,garlic when the onions turn translucent add papaya,finely chopped tomatoes and turmeric,fennel powder.Add half cup water and cover cook till papaya is cooked.Add the cooked dal,coconut add some more water and bring it to boil.Meanwhile do the tempering by heating oil and adding the seeds when the seeds splutter add asafoetida,curry leaves and coriander leaves.Pour the tempering over the dal and mix to blend well.Enjoy hot!!

Saturday, September 24, 2011

Lemon Rice

Pin It Now!
For ages lemon rice along with yogurt and tamarind rice has been the travel food for umpteen number of travelers.Addition of lemon a natural preservative prevents the rice from getting spoilt and helps it adjust to hot temperatures.Tangy and delicious rice my fav combination with this is masal vada and papad.

Ingredients
2 cups cooked rice
Juice of 1 whole lemon
3 tbsp roasted peanuts
4 green chillies slit in half
1 tbsp roasted cashews broken
1 sprig curry leaves
1 fistful of chopped cilantro
Few dashes of hing
1/2 tsp turmeric powder
1/2 tsp mustard,cumin and chana dal each
2 tbsp oil
Salt to taste

Method
Heat oil in a pan add chana dal,mustard and cumin seeds,when chanadal gets roasted and mustard splutters add curry leaves,slit chillies,hing,cashews,peanuts.Switch the heat off add turmeric and lemon juice, stir well.Add salt,cilantro leaves,rice and mix to blend well.Enjoy!!

Wednesday, September 21, 2011

Kanchipuram Idli Upma

Pin It Now!
Upma is one of the most easiest breakfast food to make and is quite popular all over India. It is usually made with coarse semolina. Because they can be easily made in no time,it usually ends up in the breakfast table atleast once a week. There are also many versions of them like rice upma, oats upma, sooji, kichdi and such.I was never a fan of plain upma, even now I prefer adding vegetables or dry spices to make it more exciting.  Idli upma on the contrary is dry are much more preferred and are easy to make as well.

Ingredients

8 Kancheepuram idlis crumbled well
2 big onions chopped
5 dry red chillies crushed
Handful of coriander leaves chopped
Sadaf hot curry powder as per taste
1/2 tsp mustard and cumin seeds each
2-3 tbsp oil

Method
Heat oil in a pan add mustard and cumin seeds then add red chillies, onions and salt for the onions. When the onions are well cooked add the curry powder stir then add the crumbled idlis and stir cook to blend well. Finally add coriander leaves and stir to blend well.  

Tuesday, September 20, 2011

Kancheepuram/Kancheevaram/Kanchipuram Idli

Pin It Now!
Kancheevaram is a city in the southern part of India.  It is popularly known as the city of 1000 temples.  The city is also famous for sarees that are hand woven making it one of the major occupations of people living there.  Their idlis which are called Kanchipuram idlis are widely sought after.  They are unique and add lot more flavor to the meal.

Ingredients

1 cup idli rice
1/2 cup Toor dal
1/4 cup urad dal
2 Carrots peeled and grated
Salt to taste

Tempering

30 Cashews broken up
15 Curry leaves chopped
Grated fresh coconut to taste
10 Green chopped - optional
Oil

Method
Soak rice and dal for 5 hrs and grind it with salt to a batter and let it ferment.  Once it ferments well,mix to blend. It should yield good 4 cups of fermented batter.  Add the grated carrots to the batter.  Heat oil in a pan and do the tempering when it cools add to the batter and mix to blend well.  Add more salt if needed and blend together.  Moisten the idli moulds with oil, pour scoops of the batter to the moulds and steam them till cooked.  When the idli plates cool down completely, use a butter knife to take the idlis out.  Enjoy hot with chutney.

Note:You can add some black peppers and chopped cilantro leaves if preferred.

Sunday, September 18, 2011

Curry Leaf Coriander Chutney

Pin It Now!
Curry leaves are extensively used in asian culinary preparations due to its strong and unique flavor.  Addition of just a few leaves can add so much flavor to a meal.  These leaves are high in iron content and are popularly used in herbal medicine.  Coriander or cilantro are more popular and are widely used in cooking.  I combined these nutritious leaves to make chutney.  Chutnies can be served as condiments or they can be mixed with rice and eaten.  They are popularly served with idlis and dosas.

Ingredients
1 cup curry leaves
2 cup chopped cilantro
4 hot chillies
4 garlic cloves
Tamarind - small marble size
1/4 cup shredded coconut
Oil
Salt to taste

Tempering
1/4 tsp mustard and cumin seeds each
Few dashes of hing
Oil

Method
Heat oil in a pan add curry leaves, chillies, garlic, cilantro and stir cook till roasted. Add tamarind, salt and coconut mix well and let it cool.  When cooled add some water and blend to a coarse paste.  Heat oil and do the tempering.  Add the tempering to the chutney and mix well.

Wednesday, September 14, 2011

Dry Ginger Milk - BWW

Pin It Now!

Sending this to Susan's Black and White Wednesday

SunDried BitterGourd (Karela-Kakrakaya-Pavakka Vathal) Fry

Pin It Now!

Eating bitter melon is an acquired taste,some like it some don't I happen to like it. My mom always made phulkas and chapatis and a little rice for dinner accompanied by dal,veg curries,potato curries,egg etc.Bitter melon made it to the dinner table atleast once a week. The days potato,veg or egg made it I would be all excited,dal was okay but bitter melon days I would be mumbling and pushing food from one side to another till that day my mom sat with me and showed me how to eat them. She showed it two ways she mixed very little of the dry fry to hot rice added some ghee mixed well she ate some and fed me some I liked it she also gave me some to taste with chapati I liked it again. Over the years have made quite a few versions of it and have enjoyed them. Thanks to my loving mommy no more mumbling and pushing bitter gourd from one corner of the plate to another.

Ingredients
1 cup dry bitter gourd vathal
1 large onion cut in four and thinly sliced
1 tsp garlic minced
1-1/2 tsp ginger minced
1/2 cup tomato puree
3 tsp Cayenne powder or as per taste
2 tsp coriander powder - optional
1/4 tsp turmeric powder
1/4 tsp cumin seeds
Chopped coriander leaves-optional
Few curry leaves
Salt to taste
Oil

Method
Fry the vathals in oil till they get roasted and set aside. Heat oil in another pan add cumin seeds and curry leaves. Add the sliced onions,salt,ginger,garlic and turmeric powder. When the onions turn golden add the fried vathals and on low heat let the onions carmelize(will give subtle sweetness) with the bitter melon-cover cooking them. Add cayenne powder,coriander powder and tomato puree, chopped leaves, mix to blend well adding some water if needed and finish cooking till the raw smell disappears. Enjoy hot!!

Monday, September 12, 2011

Kala Black Chana Sundal

Pin It Now!
I made these kala chana for Ganesh Chaturthi along with the kozhukattais,kala chana or black chickpeas are very nutritious.They have a high fibre content and also have low glycemic index.These chickpeas are not only nutritious they also taste good, real healthy munchies.

Ingredients
Pressure Cook
Soaked kala chana
11/2 cups water
Salt to taste

Tempering
1/2 tsp urad dal,mustard and cumin seeds each
2 red chillies crushed - optional
1/2-1 tbsp oil
3 tbsp fresh grated coconut
10 Curry leaves

Method
Soak 1/2 cup kala chana in the water overnight and pressure cook it with salt.Heat oil in a pan add urad dal and mustard seeds when the mustard splutters add cumin seeds,red chillies and curry leaves,add the kala chana after draining any left over water.Stir cook the contents well add coconut and mix to blend well.Happy healthy munching!!

Friday, September 9, 2011

Mango Drink

Pin It Now!
It was hot the past few days here,had to finish up the mango juice that was left in the refrigerator.  This easy to make mango drink is a perfect thirst quencher for those hot days and goes very well with snacks.  Mix one part mango juice to quarter part ginger ale.  Add some ice cubes and have it chilled.


Tuesday, September 6, 2011

Chow Chow Poriyal

Pin It Now!



Ingredients

2 Chow Chow peeled and chopped -remove the seed
1 tsp mustard and cumin seeds
Shredded coconut as per taste
Few curry leaves
Salt to taste
1 tbsp oil/Ghee

Method

Add enough salt to chow chow as we will not be adding later blend well then cover cook in a vessel adding just enough water alternatively steam the vegetable or cook it in water and drain the water off. Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves and the cooked chow chow.  Add coconut and stir to blend well.  

Note: Do not over cook or under cook the chow chow.  Cooking chow chow separately and then doing the tempering later helps to maintain the beautiful color.  If there is any stock left just add some pepper and enjoy as a soup.

Thursday, September 1, 2011

Ammini Mini Kozhukattai

Pin It Now!
Happy Vinayaka Chaturthi to every one.This is one of the most festive times of the year with back to back festivals in line.Kozhukattais are synonymous with Ganesh Chaturthi.I made some sundal and kozhukattais as prasadam today.






Ingredients
1/2 cup water
1/4cup  + 2 tbsp rice flour
Salt as per taste
3/4 tsp oil

Tempering
1/2 tsp urad dal,mustard seeds and cumin seeds each
Chopped coriander leaves-optional
Few curry leaves
Few red Chillies
Few dashes of hing
Grated coconut

Sweet version
1/2 cup water
1/4 cup + 3 tbsp rice flour
Salt a pinch
Few tsps of oil

To mix with the sweet version
1/2 cup sweetened shredded coconut
1/4 cup brown sugar
1 tsp fresh cardamom powder

Method
Add salt and bring water to a boil.Take off the heat.Add the rice flour and give it a quick stir.Transfer to a clean dry plate and knead gently to blend well adding oil.Let it cool a bit and make tiny rice balls off the dough.Steam them till cooked.Do the tempering in a vessel and add the cooked rice balls and stir to blend well.

Sweet version
Add salt and bring water to a boil.Take off the heat.Add the rice flour and give it a quick stir.Transfer to a clean dry plate and knead gently to blend well adding oil.Let it cool a bit add 4tbsp or the desired amount of coconut brown sugar mixture and knead to blend well.Make tiny rice balls off the dough.Steam them till cooked.

Recent posts

/
/