Tuesday, January 27, 2009
This recipe is adapted from Asha's Blog Foodie's Hope,with variations. Variation being added some masalas to the the plain roti's..
Cooked Rice -- 2cups
Rice Flour -- 1 1/2 cups
Salt to taste
Coriander leaves/cilantro -- 1/2 cup chopped finely
Mint Leaves -- 1/2 cup finely chopped
Green chillie paste -- 1tbsp (or to taste)
Cumin seeds -- 1tbsp
Onion -- 1 small finely chopped
Mix all the above ingredients together to form a big firm ball.. If needed add more rice flour to make the ball.
Set aside for 15 minutes..
Now divide the balls into 6 to 7 small balls
Now take a plastic or non-stick foil or parachement paper and press the round on top to make a 6" diameter roti . I spread oil on the paper first to spread easily, and then press with my fingers to form a circle, or you can use little water to dip your hands to make rottis which is hard for me to do.
Meanwhile heat a tava.
Transfer the roti to the tava and fry till golden brown spots appears on both the sides.You could apply oil around to make the rotis more crispy.
Serve hot with chutney..
This is off to EC's http://simpleindianfood.blogspot.com/2008/12/mbpeasy-breezy-breakfast-event.html
This is a signature dish of Chettinad a place in southern Tamil Nadu, is what my friend told me . The curry had no garlic and no onion for flavour or taste.. Rather has a flavour induced by fennel seeds.. This is a must in their marriage fiests..
Here goeas the easy recipe :
Mix Vegetables cut into small piecies -- 2 cups
Oil -- 2tsp
Salt to taste
Musturd seeds -- 1/2 tsp
Channa dal -- 1/2 tsp
Urad dhal -- 1/2 tsp
Grind to a fine Paste :
Coconut -- 1 tbsp
Fennel seeds/soombu -- 1/2 tsp
Redchillies -- 2 (or according to taste)
Heat a pan and add the oil to it..
When hot add the seasonings and allow to splutter
Now add the chopped vegetables and salt and mix well
Cover and cook till soft
Add the ground masala and fry for a minute
Serve hot with rice or roti..
Monday, January 26, 2009
Have been putting all the ingredients together for the roll , when i realized i was running short of soy sauce.. so decide to make it the Desi way..
Here goes the recipe:
2 tablespoons oil
2 garlic cloves crushed
1/2 teaspoon fresh ginger grated
2 scallions, finely chopped
1/2 cup cabbage, shredded
1 small carrot, peeled and finely shredded
1/2 cup paneer grated or crumbled
1/4 teaspoon ground black pepper
1/4 cup green bell peppers thinly sliced
1/2 teaspoon garam masalaSalt to taste
1 tablespoon chopped fresh cilantro
2 tablespoon chopped fresh mint
24 spring roll wrappers
- Heat oil in a wok over high heat.
- Add the garlic, ginger, scallions, paneer, cabbage, green bell peppers and carrot and fry for a minute.
- Stir in cilantro , mint, salt , garam masala and crushed pepper and take off the heat.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.
Friday, January 23, 2009
This is typical Mexican smoky flavoured capsicum and sweet corn soup. . On my trip to San Antonio i did taste this soup at a Mexican Restaurant.. With what i had tasted i tried making it at home and to my surprise i could match the taste..
Here is the recipe:
Milk -- 1/2 cup (I used 2% Fat milk )
Cooked sweet corn kernels -- 2cups
Onion -- 1/2 chopped finely
Green Capsicum -- 1 big
Cornflour -- 1tbsp
Butter -- 1tbsp
Salt to taste
Pepper to taste (Optional)
- Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
- Heat the butter and fry the onion for a minute.
- Add the capsicum and fry again till soft..
- Blend the milk, corn and 3 cups of water in a blender. Add this to the onion-capsicum mixture.
- Mix the cornflour with 1 cup of water and add to the soup.
- Add salt and boil for 4 to 5 minutes.
- Serve hot.
This is my first entry to http://preetyskitchen.blogspot.com/2009/01/announcing-cooking-for-kids-event-milk.html
Tuesday, January 20, 2009
Here is another picture of the bhaturas :
Make chole well ahead and freeze them ,stock up your refrigerator with these rolls. and over the weekend you could make bhaturas for a great brunch ... you are sure to enjoy these..
Monday, January 19, 2009
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped pecan nuts
1/2 cup confectioners' sugar
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and pecans, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar.
- Store at room temperature in an airtight container.
Saturday, January 17, 2009
While going through an old magazine sometime back i did come across this recipe using the stove top.. But when i saw Raks event decided to try it in the microwave. And it turn out really tasty with the ladies finger retaining its colour.. Here goes the recipe :
ladies finger (bhindi/okra) -- approx. 30 in nos.or 250 gms
Onion -- 1grated
Tomatoes -- 2 large
Red chilli powder -- 1/2 tsp
Garam masala -- 1/4tsp
Coriander powder -- 1/4tsp
Jeera/cumin powder -- 1/4tsp
Oil -- 3tsp
Ginger garlic paste -- 1/2tsp
Salt to taste
Coriander leaves to garnish
To be mixed into a cottage cheese stuffing
Grated low fat paneer (cottage cheese) -- 3/4 cup
Chopped coriander -- 2tbsp
Finely chopped green chillies/green chillies paste -- 1/2 tsp
Salt to taste
- Wash, dry and slit the ladies fingers lengthwise. Keep aside.
- Stuff the ladies fingers with the cottage cheese stuffing.
- Put the tomatoes in a microwave safe bowl with water and heat for 3 min on high . Peel the skin and chop finely. Keep aside.
- Heat 2 tsp of oil in a microwave safe container, add add the ladies fingers and cook for 4 minutes or until slightly soft. Remove the ladies fingers and keep aside.
- Add the remaining 1 tsp oil in the same container and add the onions and heat for 2 min or till golden brown.
- Remove and add the ginger-garlic paste ,red chilli powder, coriander powder, jeera powder mixed with 1 tbsp of water and heat for 2 minutes.
- Remove and add the tomatoes, garam masala and salt and cook again for a 2 minutes.
- Sprinkle a little water and add the sauteed ladies finger and cook again for a 3 minutes.
- Serve hot garnished with coriander.
Wednesday, January 14, 2009
Channa Dal -- 1 cup
Jaggery -- 1 cup
Cardamom --1 tsp
Maida/Plain flour --1 and 1/2 cups
Turmeric --a pinch
Oil -- 5tbsp
Salt a pinch
Cook Channa Dal in pressure cooker for 3 whistles . Drain all the water.Add Cooked Dal and jaggery to a blender and grind to a soft paste without using water. Heat a pan with a tbsp of ghee and add the ground Channa mixture , cardamom powder and keep stirring till it forms a ball and does not stick to the sides of the pan. allow to cool and make small balls.
Mix flour/maida with turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr.Take a ball of dough and spread with hand. Keep a ball of Channa mixture and cover with the dough and seal the ends as done for parathas .
Apply oil to a plastic paper/ wax paper, keep the ready ball on it and roll it like chapati (The plastic and oil prevents it from sticking)or you can press it with your hands to form a chapati. Fry on hot tava till it gets golden brown color.Serve hot/cold with ghee.
Tuesday, January 13, 2009
All parts of the Amla plant are used in various Ayurvedic Medicine /herbal preparations, including the fruit, seed, leaves, root, bark and flowers.According to Ayurveda, amla fruit is sour and astringent in taste , with sweet , bitter and pungent secondary tastes . Its qualities are light and dry, the post-digestive effect is sweet , and its energy is cooling.
According to Ayurveda, amla is specific to its sweet taste and cooling energy.However, amla is thought to balance by virtue of its sour taste, and its astringent taste and drying action. It may be used as a rejuvenate to promote longevity, and traditionally to enhance digestion , treat constipation reduce fever , purify the blood , reduce cough , alleviate asthma , strengthen the heart , benefit the eyes , stimulate hair growth , enliven the body , and enhance intellect. (Source Wikipedia.org).
Here is a recipe of an easy pickle :
Amla -- Frozen 1 packet
Oil -- 6tbsp
Mustard seeds-- 2tbsp
Methi powder -- 1/4tsp
Turmeric powder -- 1/4tsp
Chilly powder -- 2tbsp (or according to taste)
Salt -- according to taste
Bring water to boil in a pan and add the amlas to it and let boil till the amlas are soft. drain the water and allow to cool. when cool cut the amla into small pieces and deseed them.
In an another pan heat oil and when hot add the mustard seeds.. when it starts to splutter turn off the stove and add all the dry powders and mix well finally add the amla pieces and mix well.. allow to cool and transfer..
Friday, January 9, 2009
Cooked Rice -- 1 cup
Methi leaves -- 1 cup chopped ( cleaned and washed )
Onion -- 1 small chopped finely
Mustard seeds -- 1 tsp
Channa dal -- 1 tsp
Urad dal -- 1 tsp
Cashew -- 2 tbsp
red chillies -- 4 or 5 broken into small pieces
Salt to taste
Ghee / oil -- 4tbsp
For the Masala powder :
Gram dhal -- 1 tbsp
Urad Dal -- 1 tbsp
Red chillies -- 6 to 8 ( or according to taste)
Coriander seeds -- 1 tsp
Asafeotida -- 2 pinches
Fry the above masala powder ingredients with a teaspoon of oil and grind to a coarse powder..and set aside..
Heat oil/ ghee in a pan and add mustard seeds, when they start to splutter add the channa dal , urad dal, red chillies and cashew and fry for a minute, when it start to turn light brown in colour add onions and fry till it is soft , now add the methi leaves and fry well. Keep frying till the leaves are cooked and are soft.. Now add salt and the masala powder and mix well.. Add the cooked rice and stir well..
Serve with papad or raita..
Variation: Use could also add boiled potatoes to the methi leaves mixture..
Wednesday, January 7, 2009
Coriander leaves -- 2 cups
Tamarind -- 1 small lemon sized ball
Mustard seeds -- 3 tbsp
Red Chillies -- 10 to 12 (or to taste)
Asafoetodia -- 1/4 tsp
Jaggery -- 1 tbsp
Oil -- 2 tbsp
Salt to taste
Heat oil in a pan and add the mustard seeds to it when it splutters add red chillies and Asafoetodia and fry well.. remove and allow to cool..
When cool grind it along with other ingredients. add minimum water or no water as possible. Store in an airtight container in the refrigerator.. would be good for months..
Goes well with any tiffen or even with plain rice..
This chutneys is off to http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html
Tuesday, January 6, 2009
Masala Puri is puris with ragada on top. Ragada masala is a mixture of boiled peas and various other ingredients.
For the Masala Puri
Tomatoes -- 2 Chopped
Onion -- 1 chopped finely
Carrot -- 1 grated
Fine Sev -- 1 cup
Green chutney recipe follows
Sweet Chutney recipe follows
Chopped coriander -- 1/4 cup
For the Ragada:
Green dry Peas -- 1 1/2 cups
Turmeric powder -- 1/4 tsp
Red chilli powder -- 2 tsp
Coriander powder -- 2 tbsp
Black pepper powder -- 1/4 tsp
Onion -- 1 big chopped
Big cloves Garlic -- 2 to 3 cloves
Garam masala -- 1/2tsp
Curry leaves -- 2 to 3
Ginger -- 1 inch piece
Coriander leaves -- 1/2 cup
Green chillies -- 6 to 7
Soak peas overnight and boil it with little salt and keep aside. Place remaining ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste. Add this paste to the peas and bring to a boil. Let boil for atleast 10 minutes, stirring occasionally. Add salt to taste and keep aside.
In a bowl mix the chopped onions, coriander and grated carrot. Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand. Pour 2-3 ladles of the ragada on top of the crushed puris. Pour 1 tsp of green chutney and tamarind chutney on top. Add a pinch of salt and top with the onion mixture. Cover with fine sev. Top with chopped tomatoes. Serve hot. Always prepare when ready to eat otherwise puris will become very soft and soggy.
Tamarind Chutney / sweet chutney:
Jaggery -- 2/3 cup
Thick tamarind juice -- 1cup
Water -- 1/4 cup
Place jaggery and tamarind juice with water in a pan. Bring to a bubbling boil. Taste and add more jaggery if required. Sweet chutney is ready when the mixture has thickened and is sticky. Store in an air tight container and refrigerate.
Green Chutney :
Mints leaves -- 2 cups chopped
Coriander leaves -- 1 cup chopped
Onion -- 1 large sliced
juice of 1 to 2 lemons
Sugar -- 1 tbsp
Green Chillies -- 4 to 6
Salt to taste
Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Refrigerate and use as required.
Sunday, January 4, 2009
Ok here goes out the recipe:
Methi stem -- 1 cup
Urad dhal -- 4 tbsp
Red chillies - 6 ( or according to taste)
Mustard seeds -- 1tsp
Asafoetida -- 2 pinch
Tamarind -- 1 tbsp ( or according to taste0
Jaggery -- 1 tsp
Oil -- 2 tbsp
Salt -- to taste
Cut the roots from the stem and also remove the leaves .. cut the steam into small pieces.. and wash them well.
Heat oil in a heavy bottom pan and fry the above ingredients one by one except jaggery and tamarind and set them aside.. now fry the cut steams with oil till it turns soft and light brown in colour.. Allow to cool.. Then grind all the above ingredients together with little water..
Serve this chutney with rice, dosa or idli or even goes well with chapattis..
Note : Make sure to fry the steam really well else it would have a slight bitter taste..
This chutneys also goes off to http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html
I had been to an Indian restaurant last week where i tasted this sweet .. then i remembered that i had a can of mango puree in my pantry.. so decided to make it..here goes a quick and easy dessert prepared in 15 minutes..
Mango puree - 1 cup (or 2 ripe mangoes, peeled, diced and pureed)
Sugar - 1/4 cup (or according to taste
Cardamom powder - 1/2 tsp
Custard powder - 4 tbsp
Milk - 1/4cup
Mix custard powder with milk and stir well to make sure that there are no lumps.
Add mango puree, custard-milk mixture, sugar in a pan and on medium-low flame cook for about 10-15 minutes.
Mixture will come together into a pudding consistency. Add cardamom powder before removing from heat. Serve this warm or chill...