Sunday, May 29, 2011

Broccoli Dal/Broccoli Kootu

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1 1/4 cup cooked yellow moong dal
1/2 cup broccoli finely chopped
1 medium onion chopped

Few curry leaves- Pat dry
1/2 tsp mustard and cumin seeds
A few pinches of hing
Few dry red chillies
3 tsp oil

Wet Paste
5-6 red chillies-hot variety-add more if preferred
3 tbsp shredded coconut
2 tsp black pepper-optional
1 tbsp cumin seeds
1/2 cup water

Heat oil in a pan add seasonings when the seeds splutter add onions,salt and stir cook till onions turn translucent add broccoli stir for a few mins then add the wet paste,a little water if needed and cook for 3-4 mins or till broccoli is well cooked.Add cooked dal,some more water if too thick,stir to blend well and boil for few more mins.Enjoy hot with rice,papad and spicy side dish.

Tuesday, May 24, 2011

Vada Curry

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1 large onion chopped
2 tomatoes chopped
1/2 - 1 cup grated coconut
1 tsp garam masala
2 cinnamon sticks
6-7 cloves
Curry leaves a few
Handful of cilantro leaves chopped
3 tbsp oil

Dry Powder
1 tbsp poppy seeds
1 tsp fennel seeds

Mince finely
2-3 serrano chillies chopped - per heat
2 one inch piece of ginger
3 cloves garlic

Wet Paste
1 cup of chana dal -soak for 3 hrs
1 tsp fennel seed


Heat oil in a deep pan add 1 tsp cumin seeds, cinnamon, cloves, curry leaves give a stir then add the mince, then add onions, salt and stir cook till the onions turn nicely translucent. Add tomatoes, 1/2 tsp turmeric powder stir for a few mins and cover cook for 5 min on low heat. In the meantime drain most of the water off the dal add fennel seeds,salt and make a wet paste. Take a tsp of the dal paste and add it to the blender along with powdered seeds, coconut, blend add 1 1/2 - 2 cups water and blend well again. Add it to the contents in the pan and bring to a nice boil. Steam the rest of the paste in the idli mould till almost cooked. Crumble and add it to the curry,add some more water stir well and cook till the dal is fully cooked and the curry thickens a bit. Add 1 tsp garam masala and chopped cilantro leaves and stir well. Enjoy with idli or dosa.

Note ; Instead of steaming the dal blend, fry them as pakoras in hot oil and then add them crumbled to the curry. It adds a different flavor.

Friday, May 20, 2011

Multi flour Parathas

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****I always stock up on different flours that are available in the healthfood stores that you can buy by pounds.I had some radishes left so I combined all the flours and made these wonderful and healthy parathas not compromising on the taste.Sneak in all these goodness into the paratha and serve it with nutella and the kids will love it.It tastes great with plain yogurt mixed with sugar.****

1/2 cup buckwheat flour
1/2 cup spelt flour
1/2 cup wheat flour
1/2 cup all purpose flour
1/2 tbsp ajwain powder-Add more if preferred

3-4 red small radish
1 serrano chilli
1 small piece ginger
Handful of cilantro(I used the bottom part of the leaves was mostly stems)

In a blender make a fine puree of the veggies by adding a little water.In a deep bowl add all the flours,ajwain powder,puree and knead into a dough adding water if needed.When the dough is formed add a tsp or two of oil and knead again.Make small spheres off the dough flatten a bit dust it in dry flour on both sides and roll it out into circles.Heat a flat pan/tawa and flip cook on both sides by adding oil.Enjoy hot with your fav subzi or with some plain yogurt sweetened with sugar.

Wednesday, May 18, 2011

Coriander/Cilantro Rice

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1 1/2 cups cooked rice
1/2 tsp cumin seeds
1-2 tbsp Oil

Wet paste
1 1/2 cups Cilantro leaves chopped
8 Green chillies-adjust as per heat preferred
1 garlic clove
1 piece ginger
1 cinnamon stick
5 cloves
3 tbsp shredded coconut

Add all the ingredients to a blender and make a fine paste by adding water.Heat oil in a pan and add cumin seeds then add the wet paste and stir cook till the raw smell goes.Add the cooked rice and stir to blend well.Serve it up with some lemon and yogurt raita.

Tuesday, May 17, 2011

Mooli/Radish Paratha

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11/2 cups wheat flour
5 small red radish shredded
2 green chillies finely chopped
1/4 tsp shredded ginger
2-3 tbsp cilantro leaves finely chopped
1-2 tsp ajwain powder
Salt as per taste

In a bowl add all the ingredients except oil and knead to make a dough adding water if needed.Add some oil in the end and knead again.Set aside covered for half an hour.Make small spheres out of the dough, gently pat and dust it in the dry flour on both sides and roll it into circles.Heat a flat pan/tawa and evenly flip cook well on both sides by adding oil.Enjoy with your favorite side dish.

Friday, May 13, 2011

Cucumber Sandwiches with Cheese Filling

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I made these cute little sandwiches with the refreshing almost seedless english cucumbers that can be found in the grocery stores.These sandwiches can be made in no time by kids themselves.These crispy fresh sandwiches make great starters before any meal.
English cucumber cut in circles
Goat cheese with Garlic and Herbs
Dill leaves chopped finely

Cut cucumbers in circles.Mix cheese which already has herbs with honey.Spread them on a cucumber piece and top it with another cucumber piece.Garnish with chopped dill leaves.I added a dollop of wing sauce on my sandwiches and loved it.Enjoy!

Note:Goat cheese may be strong for some in such a case substitute with cow's cheese flavored with herbs.As cucumbers have huge water content,they tend to ooze,so don't let these sit for long as they are best consumed right after making them.

Sunday, May 8, 2011

Masal Vadai

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Happy Mothers Day to my mommy dearest.Masal Vadai with rasam is my moms fav combination.I have hardly seen my mom come down with fever,those rare days she would feel feverish she would make this combination of rasam and vadai.I don't know if it is psychological or its the hot piping rasam that did the magic the fever always vanished.Everytime we talk about that it always brings smiles and laughter on our faces.One of those good times we share as mother,daughter- as friends...Happy Mothers Day!!

1 cup Chana dal/yellow split dal
1 onion chopped
5 green chillies chopped
1 inch ginger piece chopped
2 tsp fennel seeds - add more if you prefer
Coriander leaves chopped
15 Curry leaves
Oil for deep frying

Soak dal in water for 2 hrs.Drain all the water add salt and grind 3/4th of the dal to a fine coarse paste.Transfer the dal paste into a bowl and add the rest of the drained whole dal,fennel seeds,green chilles,ginger,coriander leaves,curry leaves and mix to blend well.Meanwhile heat a deep pan with oil.Scoop out the dal make small rounds and gently pat to flatten and deep fry them.

Friday, May 6, 2011

Poha with Dill Leaves

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Poha always makes for dinner in our household atleast once a week.It can be made quickly and also makes for a light dinner.Its very popular all over India.Also called flattened rice can be had as a snack,main course or dessert depending on how it it prepared, making it absolutely versatile.Poha can be found in Indian grocery stores.

2 cups poha
1 onion chopped
3 medium red potatoes chopped with the skin on
7 green chillies chopped
1/4 cup roasted peanuts
1 tsp ginger garlic paste
1 good handful of dill leaves chopped
2 good handful of cilantro leaves chopped
1/4 tsp turmeric powder
1/4 tsp mustard and cumin seeds each
2 tbsp oil
Curry leaves
Garam Masala powder as per taste

Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves,onion,salt,turmeric and stir till onions are cooked.Add potatoes,ginger garlic add some water and cover cook till the potatoes are cooked add garam masala,peanuts,chopped dill and half of cilantro leaves.Stir to blend well and cook for 2 more mins.Soak poha in water squeeze well and add it to the pan and stir to blend well.Add the rest of the cilantro leaves and stir well.Enjoy!

Note:Do not soak the poha for long in the water it will get soggy.

Wednesday, May 4, 2011

Kale Stir Fry

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Like a lot of other vegetables kale is also highly nutritious with a lot of vitamins and minerals.There are different types of kale that you can find in the grocery stores.They are widely used in a lot of cuisines.You can find them along with the greens in the produce section.

1 bunch kale leaves finely chopped-about 3 cups
Crushed red pepper flakes -As per taste
1/2 cup peanut powder-dry roast raw peanuts remove the skin and grind to a coarse powder
1 tbsp oil

Heat 1 tbsp oil in a pan add crushed red pepper,finely chopped kale leaves along with tender stalks,salt,sprinkle water and cover cook till the leaves become soft.Add 1/2 cup powdered coarse roasted peanut powder stir to blend well and cook for 2 mins.Enjoy hot!

Note:Depending on how tender the leaves are water may be added to cook the leaves.Discard the hard stalks of the leaves.

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