Hi all I have been busy for quite some time,taking care of a few things and soon will be going on a vacation for 2 months ......
So see u all after a few months with new mouth watering recipes....
Bye.......
Monday, August 10, 2009
On a Blogging Break!!!!!!!
Hi all I have been busy for quite some time,taking care of a few things and soon will be going on a vacation for 2 months ......
So see u all after a few months with new mouth watering recipes....
Bye.......
Monday, July 27, 2009
Potlakaya Perugu Pachadi(SnakeGuard in yogurt gravy)
It is known as potlakaaya in Telugu, pathola in Sinhala, pudalankaai (புடலங்காய்) in Tamil, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam
Ingredients:
1 medium size potlakaya
1 cup yogurt
1/2 medium onion chopped fine
2 red chillies broken into half
2 green chillies chopped fine
1 tsp mustard seeds
1 tsp jeera
1/2 tsp urad dal
1/2 tsp channa dal
few curry leafs
pinch of turmeric
salt
Method:
Wash n cut the snake guard lengthwise scoop out all the seeds n flesh from it(discard the seeds n flesh)
Now ur left only with the outer skin chop it into small pc's put it into a saucepan with pinch of turmeric and boil it until tender.
Now add these cooked pc's to the yogurt,add the chopped onions and keep aside
Heat some oil to this add the urad dal,channa dal and when it turns golden yellow add the mustard,jeera,green chillies,dry red chillies,few curry leafs.
Add this to the yogurt pcs,add some salt .Mix and serve cold with warm rice.
Ingredients:
1 medium size potlakaya
1 cup yogurt
1/2 medium onion chopped fine
2 red chillies broken into half
2 green chillies chopped fine
1 tsp mustard seeds
1 tsp jeera
1/2 tsp urad dal
1/2 tsp channa dal
few curry leafs
pinch of turmeric
salt
Method:
Wash n cut the snake guard lengthwise scoop out all the seeds n flesh from it(discard the seeds n flesh)
Now ur left only with the outer skin chop it into small pc's put it into a saucepan with pinch of turmeric and boil it until tender.
Now add these cooked pc's to the yogurt,add the chopped onions and keep aside
Heat some oil to this add the urad dal,channa dal and when it turns golden yellow add the mustard,jeera,green chillies,dry red chillies,few curry leafs.
Add this to the yogurt pcs,add some salt .Mix and serve cold with warm rice.
Thursday, July 16, 2009
Thotakura Pulusu Kura
This is a savoury and tangy curry made with tender thotakura leaves.Sorry i dont know what this green leafy vegetable is called in english.But i found a pic of it in mahanandi blog...so just wanted to give u an idea of how it looks like
http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/thotakura-amaranth/
It is cooked in the similar way to spinach and can be used in stir frys,dals etc.This is a simple recipe as all the the ingredients are put togeather in a pan and bought to a boil and once cooked nice tadka is added to the curry.
Such simple recipes are easy to cook and time saving and healthy as well as less oil is used..
Ingredients:
1 medium bunch Thotakura
1 medium size onion chopped fine
1 small tomato chopped fine
3 green chillies
1 lemon size tamarind soaked in 1 cup water n pulp extracted
1/2 tsp turmeric
1 1/2 tsp chilli pwd
salt
1 tsp mustard
1 tsp jeera
3 dry red chillie broken into halfs
few curry leafs
2 pods garlic crushed
Method:
Wash n clean the thotakura by seperating the leaves from the stem.
Now finely chop the leaves and the tender parts of the stem(the remaining stem which is bit thick u can chop them into 1" size pc's and store it in a zip lock bag and use it in beerakaya pulusu etc)
Add chopped thotakura into a saucepan.
To the same pan add the chopped onions,chopped tomatoe,slit green chillies,salt,turmeric,chilli powder and the tamarind pulp along with the 1 cup water in which it was soaked.
Cover and cook until the thotakra and onions turn tender.Now remove the lid and let some of the water evaporate until u get ur desired cocnsistency.
Now in a small pan heat some oil,to this add the mustard,jeera,dry red chillies,crushed garlic and few curry leaves.
To this tadka add the boiled thotakura mixture and mix.
Serve it with warm rice
http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/thotakura-amaranth/
It is cooked in the similar way to spinach and can be used in stir frys,dals etc.This is a simple recipe as all the the ingredients are put togeather in a pan and bought to a boil and once cooked nice tadka is added to the curry.
Such simple recipes are easy to cook and time saving and healthy as well as less oil is used..
Ingredients:
1 medium bunch Thotakura
1 medium size onion chopped fine
1 small tomato chopped fine
3 green chillies
1 lemon size tamarind soaked in 1 cup water n pulp extracted
1/2 tsp turmeric
1 1/2 tsp chilli pwd
salt
1 tsp mustard
1 tsp jeera
3 dry red chillie broken into halfs
few curry leafs
2 pods garlic crushed
Method:
Wash n clean the thotakura by seperating the leaves from the stem.
Now finely chop the leaves and the tender parts of the stem(the remaining stem which is bit thick u can chop them into 1" size pc's and store it in a zip lock bag and use it in beerakaya pulusu etc)
Add chopped thotakura into a saucepan.
To the same pan add the chopped onions,chopped tomatoe,slit green chillies,salt,turmeric,chilli powder and the tamarind pulp along with the 1 cup water in which it was soaked.
Cover and cook until the thotakra and onions turn tender.Now remove the lid and let some of the water evaporate until u get ur desired cocnsistency.
Now in a small pan heat some oil,to this add the mustard,jeera,dry red chillies,crushed garlic and few curry leaves.
To this tadka add the boiled thotakura mixture and mix.
Serve it with warm rice
Monday, July 13, 2009
Kurbani ka Meeta
This is a Hyderabadi dish which is made useing dried apricots.Its mainly served with fresh cream,vanilla ice-cream or custard.It reminds me of all my cousins weddings that i attended as a child in hyderabad...where this dish was a staple...
Kubani in urdu means apricots in english,n hence the name Kurbani ka Meeta...meaning sweet made out of apricots.
This sweet is very easy to make and a hit at most of my partys...As u can prepare the syrup the day before the party and store it in a air tight container in the fridge...On the day of the party just serve with any store bought vanilla ice cream.
I have learnt this dish from my uncle(dad's brother),he is a good cook and like's to experiment with different cuisines....I was his help whenever he is used to cook something new...that's how i learnt this dish.
Ingredients:
1 small packet of Dried apricots(for those of u who dont know what they look like here's a pic )
1 1/2 cup sugar
2 cups water
Method:
Soak the dried apricots overnight in bowl full of water.
The next day u will notice that they swelled up n became smooth.Then take each of these apricots open it with ur fingers and remove the seed from it.
Take the seeds n break them open u will see a small almond type nut in it,remove it and keep aside.
Take the deseeded apricots and mash them coarsely with ur hand or in a blender.
Put this into a pot add the suagr and water and on medium-low heat let it come to a boil.
Cover and Cook it for 20 mins stirring in between.Check for sugar adjust it according to ur sweet level.
Remove the lid n let it cook for 5mins or more or until the mixture tunrs into a thick brown sauce.
Remove n let it cool for some time at room temperature.Once cool remove into a air tight container and store it in the fridge.
U can use it as a topping on Vanilla ice cream,custard or fresh cream.Its a very cool n refreshing deseart after a heavy biryani meal.
Kubani in urdu means apricots in english,n hence the name Kurbani ka Meeta...meaning sweet made out of apricots.
This sweet is very easy to make and a hit at most of my partys...As u can prepare the syrup the day before the party and store it in a air tight container in the fridge...On the day of the party just serve with any store bought vanilla ice cream.
I have learnt this dish from my uncle(dad's brother),he is a good cook and like's to experiment with different cuisines....I was his help whenever he is used to cook something new...that's how i learnt this dish.
Ingredients:
1 small packet of Dried apricots(for those of u who dont know what they look like here's a pic )
1 1/2 cup sugar
2 cups water
Method:
Soak the dried apricots overnight in bowl full of water.
The next day u will notice that they swelled up n became smooth.Then take each of these apricots open it with ur fingers and remove the seed from it.
Take the seeds n break them open u will see a small almond type nut in it,remove it and keep aside.
Take the deseeded apricots and mash them coarsely with ur hand or in a blender.
Put this into a pot add the suagr and water and on medium-low heat let it come to a boil.
Cover and Cook it for 20 mins stirring in between.Check for sugar adjust it according to ur sweet level.
Remove the lid n let it cook for 5mins or more or until the mixture tunrs into a thick brown sauce.
Remove n let it cool for some time at room temperature.Once cool remove into a air tight container and store it in the fridge.
U can use it as a topping on Vanilla ice cream,custard or fresh cream.Its a very cool n refreshing deseart after a heavy biryani meal.
A Simple Meal
Usually when its a weekend there is always some party,get togeathers,potlucks...etc where we tend to eat lot of spicy and oily food....n when sunday night comes we start craving for a light meal with not much oil or masala's....On such occassions i prepare these type of meals which are simple to make and appealing on the palete,as they are made with very less oil n seasonings
So last sunday our meal consistted of mudda pappu,vankaya pachi pulusu,chikkuda ginjalu curry,avakaya n curd rice.
Vankaya Pachi Pulusu i posted the recipe already so here is the link
http://coffeenconvy.blogspot.com/2009/07/vankaya-pachi-pulusu.html
Mudda Pappu
Pressure cook 1/2 cup toor dal with 1 1/3 cup water and pinch of turmeric until soft(i.e upto 3-5 whistles),Once soft remove n mash it into a smooth paste,add some salt and if its a bit watery keep it on the stove for few mins until it thickens(usualy when it cools down it becomes bit thick)
In Charlotte we have this wonderful farmers market(will blog about it more in detail later) located close to my house....Its one stop shopping for all the vegetables including the indian varietys like thotakura,bachali aku,menthi aku ,gongura,drumsticks,aartipuvvu,dosakaya,potlakaya,dondakaya,bendakaya,kakarkaya,mint,curry leafs,green chilies etc...
When i visit the farmers market i visit most of the stalls to see what new variety they have.....on such visits i found a yellow watermelon...n zipper beans.This is how they look like.
Just remove the seeds from the beans,then peel the skin of the seeds and keep aside as shown below....at home amma used to use the peeled skins as fodder for the cattle or throw it around the plants as a composte.
Now heat some oil on medium heat ,to this add 1 tsp Mustard,1 tsp jeera,3 dry red chillies broken into 2,few curry leafs,dash of hing.Next to this add the peeled beans add salt and 2 tbsp water mix cover and cook for 3 mins.Then remove the lid and let the water evaporate.Remove n serve hot with rice n dal as a side dish.
Serve it with Hot rice
Amma used to make another curry with the seeds cooked along with drumsticks and bit of milk.
So last sunday our meal consistted of mudda pappu,vankaya pachi pulusu,chikkuda ginjalu curry,avakaya n curd rice.
Vankaya Pachi Pulusu i posted the recipe already so here is the link
http://coffeenconvy.blogspot.com/2009/07/vankaya-pachi-pulusu.html
Mudda Pappu
Pressure cook 1/2 cup toor dal with 1 1/3 cup water and pinch of turmeric until soft(i.e upto 3-5 whistles),Once soft remove n mash it into a smooth paste,add some salt and if its a bit watery keep it on the stove for few mins until it thickens(usualy when it cools down it becomes bit thick)
In Charlotte we have this wonderful farmers market(will blog about it more in detail later) located close to my house....Its one stop shopping for all the vegetables including the indian varietys like thotakura,bachali aku,menthi aku ,gongura,drumsticks,aartipuvvu,dosakaya,potlakaya,dondakaya,bendakaya,kakarkaya,mint,curry leafs,green chilies etc...
When i visit the farmers market i visit most of the stalls to see what new variety they have.....on such visits i found a yellow watermelon...n zipper beans.This is how they look like.
Just remove the seeds from the beans,then peel the skin of the seeds and keep aside as shown below....at home amma used to use the peeled skins as fodder for the cattle or throw it around the plants as a composte.
Now heat some oil on medium heat ,to this add 1 tsp Mustard,1 tsp jeera,3 dry red chillies broken into 2,few curry leafs,dash of hing.Next to this add the peeled beans add salt and 2 tbsp water mix cover and cook for 3 mins.Then remove the lid and let the water evaporate.Remove n serve hot with rice n dal as a side dish.
Serve it with Hot rice
Amma used to make another curry with the seeds cooked along with drumsticks and bit of milk.
Vankaya Pachi pulusu
Pachi pulusu or vankaya pachi pulusu goes well with muddha pappu or kandhi pappu pachadi.
Ingredients:
3 thin n long eggplants
1 lemon size ball tamarind soaked in 1 cup water n pulp extracted
1 medium onion chopped fine
3 green chillies chopped fine
pinch of turmeric
1/2 tsp chilli pwd
2 medium cubes jaggery pc's or 3 tbsp sugar(adjust according to ur sweet level)
1 tsp mustard seeds
1 tsp jeera
3 red chillies broken into half
few curry leafs
dash of hing
Method:
Line a baking tray with foil n apply some oil,Preheat the oven at 500F.
Take the brinjals/eggplants and rub some oil onto to it and put it on the baking tray and put it into the oven.(alternatively if u have a gas stove wrap the eggplants in foil n put it on top of the fire rotating once in a while)
After 5-10 mins remove and turn them and put it back in the oven and bake for another 5-10 mins.
U will notice the eggplants become mushy,then remove onto a plate with tongs and cover it with another plate or bowl n let it cool.
Once cool peel and discard the eggplant skin and reserve the pulp in a bowl.
Into the same bowl add the chopped onion,green chillies,turmeric,chilli powder,tamarind pulp,jaggery and water until u get a flowing consistency.
Check for sourness,salt n sweet levels and adjust according to ur taste.
Now in a pan heat some oil to this add the mustard,jeera,hing,dry red chillies and few curry leafs,add this to the eggplant mixture.
Ingredients:
3 thin n long eggplants
1 lemon size ball tamarind soaked in 1 cup water n pulp extracted
1 medium onion chopped fine
3 green chillies chopped fine
pinch of turmeric
1/2 tsp chilli pwd
2 medium cubes jaggery pc's or 3 tbsp sugar(adjust according to ur sweet level)
1 tsp mustard seeds
1 tsp jeera
3 red chillies broken into half
few curry leafs
dash of hing
Method:
Line a baking tray with foil n apply some oil,Preheat the oven at 500F.
Take the brinjals/eggplants and rub some oil onto to it and put it on the baking tray and put it into the oven.(alternatively if u have a gas stove wrap the eggplants in foil n put it on top of the fire rotating once in a while)
After 5-10 mins remove and turn them and put it back in the oven and bake for another 5-10 mins.
U will notice the eggplants become mushy,then remove onto a plate with tongs and cover it with another plate or bowl n let it cool.
Once cool peel and discard the eggplant skin and reserve the pulp in a bowl.
Into the same bowl add the chopped onion,green chillies,turmeric,chilli powder,tamarind pulp,jaggery and water until u get a flowing consistency.
Check for sourness,salt n sweet levels and adjust according to ur taste.
Now in a pan heat some oil to this add the mustard,jeera,hing,dry red chillies and few curry leafs,add this to the eggplant mixture.
Chicken Kurma-1
This spicy curry goes well with coconut rice,roti or even puri....
Ingredients:
8 medium size chicken pc's
1/2 big onion chopped
1 small tomato chopped
1" cinnammon stick
1 tsp shah jeera
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp garam masala pwd
1 1/2 tsp red chilli pwd
1 tsp dry roasted poppy seeds(gasalu)
1 tbsp fresh shredded coconut
1 tsp ginger garlic paste
1 cup beaten buttermilk
salt
few curry leafs
Method:
Wash and keep the chicken aside.
Heat a tbsp of oil in a pan to this add the chopped onion pinch of salt and fry until golden yellow in color.Remove and keep aside let it cool for sometime.
Next add this cooled onions into a blender along with turmeric,coriander pwd,chilli pwd,garam masala pwd,poppy seeds n fresh grated coconut and blend to a smooth paste.
Next heat some oil again to this add the cinnammon and shah jeera,also add the ginger garlic paste n tomato pc's n cook until tomatoe turns soft.
Let it fry for few sec's then add the ground mixture along with salt,chicken pc's and 1/2 cup water.
Cover and cook until chicken is cooked and oil starts oozing out.Lower the flame.
Next add the buttermilk and few curry leafs let the gravy thicken to ur desired gravy consistency,remove and garnish with cilantro.
Ingredients:
8 medium size chicken pc's
1/2 big onion chopped
1 small tomato chopped
1" cinnammon stick
1 tsp shah jeera
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp garam masala pwd
1 1/2 tsp red chilli pwd
1 tsp dry roasted poppy seeds(gasalu)
1 tbsp fresh shredded coconut
1 tsp ginger garlic paste
1 cup beaten buttermilk
salt
few curry leafs
Method:
Wash and keep the chicken aside.
Heat a tbsp of oil in a pan to this add the chopped onion pinch of salt and fry until golden yellow in color.Remove and keep aside let it cool for sometime.
Next add this cooled onions into a blender along with turmeric,coriander pwd,chilli pwd,garam masala pwd,poppy seeds n fresh grated coconut and blend to a smooth paste.
Next heat some oil again to this add the cinnammon and shah jeera,also add the ginger garlic paste n tomato pc's n cook until tomatoe turns soft.
Let it fry for few sec's then add the ground mixture along with salt,chicken pc's and 1/2 cup water.
Cover and cook until chicken is cooked and oil starts oozing out.Lower the flame.
Next add the buttermilk and few curry leafs let the gravy thicken to ur desired gravy consistency,remove and garnish with cilantro.
Thursday, July 9, 2009
Bread Bonda
Ingredients:
6 bread slices
2 medium size potato's boiled until tender.
5 green chillies
1/2" ginger
pinch of turmeric
1/2 tsp jeera
salt
chaat masala
few drops lemon juice
few fried broken cashew pc's
few chopped curry leaf's
oil for deep frying
Method:
Boil the potato until tender and mash it coarsely.
Make a coarse paste of the green chillis and ginger and keep aside.
Next heat some oil in a pan add the jeera and ground chilli n ginger paste.
Add the turmeric and curry leafs.
Add the mashed potato,salt,chaat masala,broken cashew pc's and some lemon juice and mix.
Let this mixture cool for sometime and once cool make lemon size balls and keep aside.
Next take all the bread slices cut off the edges.
Take a bowl with 2 cups water.
Take a bread slice slightly dip it in water on both sides,immediately remove and keep it between ur palms n squeeze out the water.
Now take this into ur palm put one ball of the prepared stuffing in the center,and bring all the edges togeather and seal it lightly.(just like we do it for paratha).
Repeat the same procedure for all the bread slices.
Heat the oil for deep frying and once hot,add the bread balls and fry until light or dark brown in color.
Serve hot with tomato ketchup.
Simple Cool Sandwich
Ingredients:
4 whole wheat bread slices(u can optionally trim the edges).
8 slices cucumber
6 slices tomato
pinch of chaat masala
pinch of italian seasoning
3 tbsp parmesan cheese
1/2 tsp coriander n mint chutney
1 1/2 tbsp thick yogurt.
Method:
Mix the mint n coriander chutney with yogurt this will act as a spread.
Now take the bread slices and spread this yogurt mixture onto the slices.
Place 4 cucumber pc's on one slice,sprinkle some chaat masala and place the tomato slices on it.
Next top this whole thing with italian seasoning and parmesan cheese and cover it with another bread slice.
Lightly press it down cut it in the centre horizontally or diagonally.
Repeat the same procedure for the remaining bread slices.
Keep it in the refrigerator for 30 mins .
Serve the sandwich with some chips on the side.
Vankaya Vepudu
Ingredients:
12 small purple brinjals
1/3 cup roasted peanuts coarsley powdered
1 tbsp roasted sesame seeds
3 dry red chillis broken
few curry leafs
2 garlic pod's crushed
hing
Make a masala powder of the following:
1 tbsp coriander seeds
1 tbsp jeera
1/2 tsp mustard
6 peppercorns
pinch of turmeric
2 tbsp red cilli pwd
salt
Method:
Wash the brinjals and wipe them dry with the paper napkin.
Heat some oil on medium heat to deep fry the brinjal pc's.
Cut each brinjal into 4 quarters and immediately add it to the oil,until they turn golden yellow in color.
Once fried remove onto a plate lined with paper napkin.
Now heat few tbsp of oil in a pan add the red chilli's,curry leafs,hing,crushed garlic and the fried brinjals.
Add the prepared masala powder along with peanut powder.
Just before removing sprinkle the roasted sesame seeds.
Serve with warm rice goes well with sambar or pappu charu as well.
Note:Before frying the brinjals make sure that there is no water on the brinjal because if there is any water on it then when u drop it into hot oil the oil will splatter all over the place.
Vegetable Puffs
Ingredients:1
1 packet of Frozen puff pastry sheets(left outside at room temperature for an hour)
1 cup mixed veg packets
1 medium size potato
1 tsp red chilli powder
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
pinch of turmeric
pinch of chaat masala
salt
chopped cilantro
1/2 tsp lemon juice
1 beaten egg (for glaze)
Method:
Boil the vegetables and potato pc's togeather until tender and mash them and keep aside.
Preheat the oven to 350F
Heat some oil add the ginger garlic paste n fry for few sec's
Next mix the tumeric,coriander pwd,jeera pwd and red chilli pwd in 3 tbsp water and add it to the oil.
Add the mashed vegetables and salt.
Saute until bit dry add the chaat masala n lemon juice and keep this curry aside.
Now take one puff pastry sheet and cut it into equal squares the size of ur palm.
Now take a puff pastry sheet and wet the edges of the square.
Now take one pastry square put some prepared curry in the centre and fold one end over the other just like we do for handkerchief.
Now with a brush apply the beaten egg on top of the puff(this is optional,but it brings a glossy golden yellow color to the puff).
Now put these puffs onto a baking tray lined with foil and apply some oil onto the foil(so that the puffs dont stick to the foil once they are done)
Bake these for 10-15 min's or until the puffs are in golden yellow color.
Serve it with some tomato ketchup
Note: U can get the Pepperidge Farms Puff pastry sheets in the frozen food section of the any grocery stores.It's mostly available near the frozen desserts section.For those of u who dont know how it lokks like here is a pic
Sunday, July 5, 2009
Chicken curry (with coconut milk)
A curry that goes well with not only rice or biryani but also roti...
Ingredients:
1 lb chicken pcs(ususally with bone for more taste)
1" cinnammon
4 elaichi
4 cloves
1 tsp shah jeera
1 big onion chopped fine
3 green chillies slit
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
1 cup thick coconut milk
1/2 cup water
salt
few curry leaves
1 1/2 tbsp kasuri methi crushed
Method:
Wash n clean the chicken, to this apply ginger garlic paste,turmeric and 1 tbsp red chilli pwd and keep aside for 30 mins.
Heat oil in a pan add the whole garam masala's like cinnammon,cloves,elaichi n shah jeera be careful not to burn them.
Then add the slit green chillies,chopped onion and let it fry until they turn transparent.
Next add the remaining ginger garlic paste and turmeric.
Add the chicken and mix,Next add the coriander pwd,jeera pwd n remaining chilli pwd 1/2 cup water and salt.
U can either pressure cook this upto 2 whistles or just cover and cook until the chicken turns tender.
Once the chicken is cooked add coconut milk,garam masala pwd and curry leaves.
Check the gravy consistency it should be little bit thick other wise add little bit water.check for the spice n salt level and adjust at this point.
Let it come to a slight boil ,then add the kasuri methi mix and remove.
Garnish with cilantro leaves n serve with rice or roti.
Note: U can also dry roast 1 tsp poppy seeds(gasalu) and add 1 tbsp fresh grated coconut to it and grind it to a psate,add this along with the masala's .
Ingredients:
1 lb chicken pcs(ususally with bone for more taste)
1" cinnammon
4 elaichi
4 cloves
1 tsp shah jeera
1 big onion chopped fine
3 green chillies slit
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp jeera pwd
2 tbsp red chilli pwd
1 tsp garam masala pwd
1 cup thick coconut milk
1/2 cup water
salt
few curry leaves
1 1/2 tbsp kasuri methi crushed
Method:
Wash n clean the chicken, to this apply ginger garlic paste,turmeric and 1 tbsp red chilli pwd and keep aside for 30 mins.
Heat oil in a pan add the whole garam masala's like cinnammon,cloves,elaichi n shah jeera be careful not to burn them.
Then add the slit green chillies,chopped onion and let it fry until they turn transparent.
Next add the remaining ginger garlic paste and turmeric.
Add the chicken and mix,Next add the coriander pwd,jeera pwd n remaining chilli pwd 1/2 cup water and salt.
U can either pressure cook this upto 2 whistles or just cover and cook until the chicken turns tender.
Once the chicken is cooked add coconut milk,garam masala pwd and curry leaves.
Check the gravy consistency it should be little bit thick other wise add little bit water.check for the spice n salt level and adjust at this point.
Let it come to a slight boil ,then add the kasuri methi mix and remove.
Garnish with cilantro leaves n serve with rice or roti.
Note: U can also dry roast 1 tsp poppy seeds(gasalu) and add 1 tbsp fresh grated coconut to it and grind it to a psate,add this along with the masala's .
Presentation does matter
Usually on weekdays there are no sweets in the house,but when the weekends come even my sweet tooth starts to tingle...so be it a cheesecake from the cheesecake factory,tiramisu from olive garden,ice cream's from cold stone creamery,ben jerry's,dairy queen or a molten chocolate lava cake with vanilla ice cream etc etc ...i know the list is never ending ...but i just love all of them.
But this weekend i took some tips from my friends aruna's blog about serving ice cream here is the link to the post in her blog
http://arunathetemptations.blogspot.com/2009/03/tips-to-host-healthy-ice-cream-party.html
I came up with this ice cream....its simple easy to assemble ....n tasty....
What u need:
Some store brought brownies or homemade ones(i had some brownies that i made useing the brownie mix available in any grocery store in baking goods aisle)
Store bought vanilla ice cream
Hershey chocolate syrup(one of the regular guests in my fridge as it come in handy to make chocolate milk,cup of hot chocolate etc)
Some fresh cherries/strawberries (usually available during this season)
Assembling
Place the brownie in a bowl and microwave it for 30 sec's.
Put 1 or 2 scoops of vanilla ice cream
Then in a zig zag motion pour the chocolate syrup on top of it.
Garnish with a fresh cherry or strawberry n serve......
Simple isnt it...appearence of the food does make it look very appetizing.Its nice n simple to have such cute little thing's at home once in a while isnt it...Hope all of u enjoy.
But this weekend i took some tips from my friends aruna's blog about serving ice cream here is the link to the post in her blog
http://arunathetemptations.blogspot.com/2009/03/tips-to-host-healthy-ice-cream-party.html
I came up with this ice cream....its simple easy to assemble ....n tasty....
What u need:
Some store brought brownies or homemade ones(i had some brownies that i made useing the brownie mix available in any grocery store in baking goods aisle)
Store bought vanilla ice cream
Hershey chocolate syrup(one of the regular guests in my fridge as it come in handy to make chocolate milk,cup of hot chocolate etc)
Some fresh cherries/strawberries (usually available during this season)
Assembling
Place the brownie in a bowl and microwave it for 30 sec's.
Put 1 or 2 scoops of vanilla ice cream
Then in a zig zag motion pour the chocolate syrup on top of it.
Garnish with a fresh cherry or strawberry n serve......
Simple isnt it...appearence of the food does make it look very appetizing.Its nice n simple to have such cute little thing's at home once in a while isnt it...Hope all of u enjoy.
The Indian spice Box--the tale behind it
Since we are talking about spices lets first talk about indian cuisine.
The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India.Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia.In particular, "curry", which originated in India, is used to flavor food across Asia.
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses.The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander, and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.Most of the curries in northern india are eaten with a bread's like roti,phulka,naan,chaapathi etc.
Traditional cuisines of Eastern indian namely Orissa, Bengal, and Assam are delicately spiced. Their cuisine consists of Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil.They curries are mostly eaten with rice or spiced rice.This region is more famous for the sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri.
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called chaaru and rasam), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves.This region is more famous for the breakfast dishes like the dosa, poori, idli, vada, bonda,pongal etc.Another famous dish from the south is the "hyderabadi biryani".Not to forget the south indian filter coffee.
Western India has three major food groups: Gujarati, Maharashtrian and Goan.
For me maharashtra reminds me of the evening snacks like pani puri,bhel-puri,chaat,vada-pav,raagda etc Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.
This is the spice box that u find in most of the indian kitchen's.The other day all the ingredients in the spice box were over and so i again filled them up immediately...It was so pleasant to see all the beautiful vibrant colors..that i immediately thought of clicking a photo n here i am with it.The spice box is almost similar to the spice racks that we have out here in the US.
But for some reason i prefer useing the spice box itself(though its a personal opinion) might be i have more memories associated with things like the spice box,grinding mortor n pestle etc
I remember amma keeping all the grocery shopping money in it along with the spices..so that if any one passes by the house selling fresh vegetables or fish she doesnt need to run to the cupboard everytime.
So coming to the picture clockwise from top is
Methi
Chaana dal
Urad dal
Mustard
Corainder
Jeera
Red chillies( in the center)
These are the regular things that one uses for a Tadka or Poppu apart from the Hing,Curry leaves n Crushed Garlic.
The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India.Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia.In particular, "curry", which originated in India, is used to flavor food across Asia.
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses.The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander, and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.Most of the curries in northern india are eaten with a bread's like roti,phulka,naan,chaapathi etc.
Traditional cuisines of Eastern indian namely Orissa, Bengal, and Assam are delicately spiced. Their cuisine consists of Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil.They curries are mostly eaten with rice or spiced rice.This region is more famous for the sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri.
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called chaaru and rasam), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves.This region is more famous for the breakfast dishes like the dosa, poori, idli, vada, bonda,pongal etc.Another famous dish from the south is the "hyderabadi biryani".Not to forget the south indian filter coffee.
Western India has three major food groups: Gujarati, Maharashtrian and Goan.
For me maharashtra reminds me of the evening snacks like pani puri,bhel-puri,chaat,vada-pav,raagda etc Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.
This is the spice box that u find in most of the indian kitchen's.The other day all the ingredients in the spice box were over and so i again filled them up immediately...It was so pleasant to see all the beautiful vibrant colors..that i immediately thought of clicking a photo n here i am with it.The spice box is almost similar to the spice racks that we have out here in the US.
But for some reason i prefer useing the spice box itself(though its a personal opinion) might be i have more memories associated with things like the spice box,grinding mortor n pestle etc
I remember amma keeping all the grocery shopping money in it along with the spices..so that if any one passes by the house selling fresh vegetables or fish she doesnt need to run to the cupboard everytime.
So coming to the picture clockwise from top is
Methi
Chaana dal
Urad dal
Mustard
Corainder
Jeera
Red chillies( in the center)
These are the regular things that one uses for a Tadka or Poppu apart from the Hing,Curry leaves n Crushed Garlic.
Thursday, July 2, 2009
Mixed Vegetable Curry
I never knew making a mixed vegetable curry was so easy...the other day all the vegetables in the fridge were over except for a frozen mixed vegetable packet in the freezer and I was in a daze of what to cook that goes well with rotis for dinner....
As usual i started on a quest on the net in the hope of finding something healthy n easy...N there i was on http://www.manjulaskitchen.com
I found manjulas recipe for navaratan kurma...but in the start i was like why even have a look at the recipe....because i knew that Navaratan kurma has cream n cashew...But again i thought why not just have a look at it.....
Thanks to manjula ji....she made it without any onions n cream...she instead used milk n cornflour to get the gravy.
Apart from mine and amma's recipes...just wanted to blog about the various recipes i try from other blogs....so that acts a reference for me as well.
Ingredients
1 1/2 cups mixed vegetables(carrot,beans,cauliflower,peas,potato)
3 green chilli chopped fine
1/2" ginger grated
1/2 tsp turmeric
1 tsp coriander pwd
1 tsp chilli pwd
1/2 tsp jeera
1 bay leaf
2 cloves
1 cup milk
1 tbsp cornflour
few curry leafs
chopped cilantro
hing
salt
Method:
Parboil the vegetables with pinch of salt and keep aside.
Dissolve the cornflour in little milk(make sure they are no lumps in it)n keep aside
Next in a small bowl add the chopped green chillies,grated ginger,turmeric,coriander pwd,chilli pwd with 1/2 cup water n keep aside
Heat some oil in an pan,to this add the jeera,hing,curry leafs,bay leaf n cloves.
Next add the dissolved masala mixture into the pan n mix.
Immediately add the parboiled vegetables and let the vegetables coat with the masala's.Add some salt.
Next add the milk and also cornflour n milk mixture n mix.
U will notice that the gravy starts to thicken then add the cilantro leaves/kasuri methi.
Remove and serve with roti's.
Note:I always keep a packet of frozen mixed veggies in my fridge so that it comes handy in times like this...u can either make a quick curry,veg cutlets,pav bhajji with the mix veggie packet.
This curry is an easy recipe for bachelors or for people who are very tired after the days work n dont want to stress out in the kitchen.
As usual i started on a quest on the net in the hope of finding something healthy n easy...N there i was on http://www.manjulaskitchen.com
I found manjulas recipe for navaratan kurma...but in the start i was like why even have a look at the recipe....because i knew that Navaratan kurma has cream n cashew...But again i thought why not just have a look at it.....
Thanks to manjula ji....she made it without any onions n cream...she instead used milk n cornflour to get the gravy.
Apart from mine and amma's recipes...just wanted to blog about the various recipes i try from other blogs....so that acts a reference for me as well.
Ingredients
1 1/2 cups mixed vegetables(carrot,beans,cauliflower,peas,potato)
3 green chilli chopped fine
1/2" ginger grated
1/2 tsp turmeric
1 tsp coriander pwd
1 tsp chilli pwd
1/2 tsp jeera
1 bay leaf
2 cloves
1 cup milk
1 tbsp cornflour
few curry leafs
chopped cilantro
hing
salt
Method:
Parboil the vegetables with pinch of salt and keep aside.
Dissolve the cornflour in little milk(make sure they are no lumps in it)n keep aside
Next in a small bowl add the chopped green chillies,grated ginger,turmeric,coriander pwd,chilli pwd with 1/2 cup water n keep aside
Heat some oil in an pan,to this add the jeera,hing,curry leafs,bay leaf n cloves.
Next add the dissolved masala mixture into the pan n mix.
Immediately add the parboiled vegetables and let the vegetables coat with the masala's.Add some salt.
Next add the milk and also cornflour n milk mixture n mix.
U will notice that the gravy starts to thicken then add the cilantro leaves/kasuri methi.
Remove and serve with roti's.
Note:I always keep a packet of frozen mixed veggies in my fridge so that it comes handy in times like this...u can either make a quick curry,veg cutlets,pav bhajji with the mix veggie packet.
This curry is an easy recipe for bachelors or for people who are very tired after the days work n dont want to stress out in the kitchen.
Mixed greens Salad n Grilled Mahi Mahi
Grilled Mahi Mahi
Marinate the mahi mahi fillets in the following
1 tbsp soya
1 tbsp olive oil
1 tsp vinegar
1/2 tsp pepper
1/2 dried herbs
1/2 tsp minced garlic
1 tsp hot sauce/chilli garlic sauce
salt
pinch of sugar
chopped cilantro
Line a baking tray with foil and apply some oil to it so that the fish doesnt stick to it.
Put the oven on broil mode
Put the fish on the baking tray and put it into the oven and cook for 5 mins on one side
Remove turn the fish and put into the oven n grill again for 5 mins more.Or until cooked.
Remove n sprinkle with some toasted seasame seeds n serve with salad n yougurt dip.
Mixed Greens Salad:
1/2 packet of mixed greens
6 almond half's or any dried nuts like pecan or walnuts
2 tbsp dried cranberries
few onion slices
Salad Dressing:
2 tbsp red wine vinegar
1 tbsp olive oil
pinch of pepper
pinch of salt
1/2 tsp mustard paste
1/2 tsp honey
Mix all the above salad dressing ingredients togeather until the oil in it gets mixed into the vinegar.
Just before eating put all the ingredients in a salad bowl and add the dressing little by little n mix
Dont add too much dressing as the salad greens tend to wilt fast when they are wet.
Just sprinkle some parmesan cheese on top of it.
Yougurt dip:
2 tbsp thick yogurt
pinch of salt
pinch of pepper
pinch of sugar
pinch of chaat masala pwd
chopped cilantro/celery
Mix all of the above n serve with grilled fish
Mamidikaya chinna mukka pachadi(mango pachadi)
Amma used to make this pachadi when the mangoe season was about to come to an end.The method was similar to how we make dosakaya pachadi.But tangyness of the magoes adds a lot of flavour to the pachadi.
So while selecting the mangoe make sure that its a raw tender tangy mangoe variety.
Wash the mangoe and wipe clean with a kitchen towel or paper napkin and cut it into small pcs along with the skin as shown in the pic below...be sure to discard the seed from it.
I sure miss the taste of fresh mangoe pickle made in india at home.One day after makeing the pickle, amma used to mix it in hot rice along with ghee..mmmmmhhh...my mouth is already watering...Used to like it a lot...
Such good memories...ok apart from makeing all ur mouths water...lets come back to the mangoe pachadi recipe.
Ingredients:
1 raw mangoe(cut into small pcs as shown above)
1 tbsp jeera
1/2 tsp methi seeds
1/2 tsp turmeric
12 dry red chillies or fistful of them
2 green chillies
2 stems curry leafs
salt
oil
hing
Method:
Cut the mangoe into small pcs as shown in the pic above.Keep aside 1/4 of the pcs for grinding.
In the remaining mangoe pcs add the turmeric and salt n keep aside.
Next heat some oil to this add the jeera,methi seeds and hing.
Also add the green chillis, curry leafs and dry red chillis,be sure not to burn it.
Then seperate all of this from the oil.Add the oil to the mangoe pcs mixed with turmeric.
Next add the tadka items along with the mangoe pcs that we kept aside in the start and grind to a coarse paste.
Now mix this paste with the small mangoe pcs.
Check for salt n spicyness.Serve with warm rice and ghee.
So while selecting the mangoe make sure that its a raw tender tangy mangoe variety.
Wash the mangoe and wipe clean with a kitchen towel or paper napkin and cut it into small pcs along with the skin as shown in the pic below...be sure to discard the seed from it.
I sure miss the taste of fresh mangoe pickle made in india at home.One day after makeing the pickle, amma used to mix it in hot rice along with ghee..mmmmmhhh...my mouth is already watering...Used to like it a lot...
Such good memories...ok apart from makeing all ur mouths water...lets come back to the mangoe pachadi recipe.
Ingredients:
1 raw mangoe(cut into small pcs as shown above)
1 tbsp jeera
1/2 tsp methi seeds
1/2 tsp turmeric
12 dry red chillies or fistful of them
2 green chillies
2 stems curry leafs
salt
oil
hing
Method:
Cut the mangoe into small pcs as shown in the pic above.Keep aside 1/4 of the pcs for grinding.
In the remaining mangoe pcs add the turmeric and salt n keep aside.
Next heat some oil to this add the jeera,methi seeds and hing.
Also add the green chillis, curry leafs and dry red chillis,be sure not to burn it.
Then seperate all of this from the oil.Add the oil to the mangoe pcs mixed with turmeric.
Next add the tadka items along with the mangoe pcs that we kept aside in the start and grind to a coarse paste.
Now mix this paste with the small mangoe pcs.
Check for salt n spicyness.Serve with warm rice and ghee.
Monday, June 29, 2009
Gongura Mamsam (Gongura mutton)
Ingredients:
1 lb mutton
1 lb gongura leaves
1" cinnamon
3 elaichi
3 cloves
1 tsp shah jeera
1 big onion chopped fine
1 tbsp ginger garlic paste
8 green chillies
1/2 tsp turmeric
1 tsp coriander pwd
1 tbsp red chilli pwd
1/2 tsp garam masala pwd
1 Tbsp freshly extracted tamarind paste
salt
curry leafs
Method:
Pick the gongura leaves from the stem,wash them and keep aside.
Heat some oil in a pan then add the gongura leaves n let it wilt n come togeather.It will turn mushy,once cool then coarsley grind it or smash it with a smasher.
Make a paste of the green chillies n ginger n garlic n keep aside.
In a pressure pan heat some oil to this add the cinnamon,cloves,elaichi and jeera.
Next add the chopped onion and saute until they turn transparent.
Add the tuumeric,ginger garlic n green chilli paste.
Next add the mutton,coriander pwd and 1 cup water.
Let it cook for 5 mins,then cover it with the lid n put the whistle,let it cook for 5-6 whistles or until the mutton turns tender.
Once cool remove the lid n switch on the stove,then add the salt n chilli pwd.
Also add the smashed gongura leaves and tamarind pulp,curry leafs.
Let it cook for 10 more mins then remove n serve.
Goes well with hot rice or even roti's.
Note:Usually if the mutton is tender it cooks very fast,so be careful with the whistles,i usualy cook mine upto 6 whistles n check it after the pressure comes down,if its not cooked still i still put it for more whistles.
Alternatively u can use meat tenderizer like raw papaya.Here in US the gongura is not that sour so i use tamarind as well.But if the gongura itslef is very sour then no need to add the tamarind..
Basundhi
Whenever i try something different outside i either get the recipe from the person who made it or search for the recipe in various blogs.This is one such recipe that i got from my friends mother but with a few variations here n there,but the outcome was similar to hers.
Ingredients:
2 cups whole milk
1 tin evaporated milk
1 tin condensed milk
1/2 tsp elaichi pwd
10 almonds
few strands of safforn or yellow color.
Method:
Soak the almonds in warm water n remove the skin and grind them to a coarse powder.
In a wide deep bottom pan add the whole milk on keep on low heat(atleast 3 or 4).
Keep mixing it so that it doesnt stick to the pan,now for once increase the heat to medium but still keep mixing it.
When it comes to a boil add the evaporated milk n condensed milk n again reduce the heat and keep mixing.do this for 15 mins.
Next add the almond powder and elaichi powder n few saffron strands or yellow color n mix.
Keep stirring for 10 mins,u will notice the mixture becoming thick.
Switch off the stove n remove to a bowl n let it cool.
When it comes to room temperature garnish it with few saffron strands,slivered almonds or pistachios n refrigerate it for 4 hrs or more
Serve chilled
Note:U should be patient with the whole procedure though it takes some time around 30-45 mins.Usualy it takes more time but since we are also useing already evaporated milk we reduce the time to half.
U can aslo use heavy whipping cream instead of the evaporated milk.
Ingredients:
2 cups whole milk
1 tin evaporated milk
1 tin condensed milk
1/2 tsp elaichi pwd
10 almonds
few strands of safforn or yellow color.
Method:
Soak the almonds in warm water n remove the skin and grind them to a coarse powder.
In a wide deep bottom pan add the whole milk on keep on low heat(atleast 3 or 4).
Keep mixing it so that it doesnt stick to the pan,now for once increase the heat to medium but still keep mixing it.
When it comes to a boil add the evaporated milk n condensed milk n again reduce the heat and keep mixing.do this for 15 mins.
Next add the almond powder and elaichi powder n few saffron strands or yellow color n mix.
Keep stirring for 10 mins,u will notice the mixture becoming thick.
Switch off the stove n remove to a bowl n let it cool.
When it comes to room temperature garnish it with few saffron strands,slivered almonds or pistachios n refrigerate it for 4 hrs or more
Serve chilled
Note:U should be patient with the whole procedure though it takes some time around 30-45 mins.Usualy it takes more time but since we are also useing already evaporated milk we reduce the time to half.
U can aslo use heavy whipping cream instead of the evaporated milk.
Masala Kichidi
When ur in a hurry n have no time to care for healthy food this is the perfect wholesome meal,because it has the veggies,lentils n rice.Its also ready in a jiffy.
Ingredients:
1 cup basmati/brown rice
1/3 cup moong dal(pesarapappu) soaked for 30 mins
2 tbsp fried cashew
3 baby carrots cubed
4 beans chopped to 1/2" pcs
1/3 cup green peas/batani
1/4 onion chopped fine
2 green chillies slit
1 small tomato chopped fine
1/2 tsp ginger garlic paste
turmeric a pinch
1 tsp coriander pwd
1/2 tsp red chilli pwd
pinch of garam masala
pinch of hing
1 bay leaf
3 cloves
1/2" cinnamon
1/2 jeera/shah jeera
1 tsp ghee
salt
2 cups water
few curry leafs
Method:
Heat some oil,to this add the whole garam masala(bay leaf,cloves,cinnamon) and jeera.
Then add the hing,green chilli,curry leaf n onion n saute for 2 mins.
Next add the turmeric n ginger garlic paste
Then add the veggies(carrots n beans n batani),cahsew n saute.
Next add the tomato n cover n cook for 2 mins or until the tomato turns mushy.
Then add the coriander pwd,chilli pwd,garam masala pwd n salt
To this add the rice n dal n also add the 2 cups water and ghee.
Cover n cook until the rice is cooked.
Note:U can also add potato.If ur useing frozen peas add it to the rice after it is cooked.
Ingredients:
1 cup basmati/brown rice
1/3 cup moong dal(pesarapappu) soaked for 30 mins
2 tbsp fried cashew
3 baby carrots cubed
4 beans chopped to 1/2" pcs
1/3 cup green peas/batani
1/4 onion chopped fine
2 green chillies slit
1 small tomato chopped fine
1/2 tsp ginger garlic paste
turmeric a pinch
1 tsp coriander pwd
1/2 tsp red chilli pwd
pinch of garam masala
pinch of hing
1 bay leaf
3 cloves
1/2" cinnamon
1/2 jeera/shah jeera
1 tsp ghee
salt
2 cups water
few curry leafs
Method:
Heat some oil,to this add the whole garam masala(bay leaf,cloves,cinnamon) and jeera.
Then add the hing,green chilli,curry leaf n onion n saute for 2 mins.
Next add the turmeric n ginger garlic paste
Then add the veggies(carrots n beans n batani),cahsew n saute.
Next add the tomato n cover n cook for 2 mins or until the tomato turns mushy.
Then add the coriander pwd,chilli pwd,garam masala pwd n salt
To this add the rice n dal n also add the 2 cups water and ghee.
Cover n cook until the rice is cooked.
Note:U can also add potato.If ur useing frozen peas add it to the rice after it is cooked.
Kobbari palu Munagkaya Kura(Coconut milk drumstick curry)
Ingredients:
1/2 packet frozen drumsticks(cut into 1"pcs)
1 coconut milk(i used tin coconut milk which is very thick)
1" cinnamon
5 cloves
4 green chillies slit
1 tsp jeera
1 tsp mustard seeds
1 medium size onion chopped
1/2 tsp turmeric
1 tsp coriander pwd
1/2 tsp ginger garlic paste
1/2 tbsp besan
few curry leaves
salt
Method
Put the cut drumsticks into saucepan with enoguh water so that they are submerged in the water add pinch of salt,let it come to a boil n cover n cook for 10 mins.Strain n keep aside.
Coarsley crush the cinnamon n cloves n keep aside.
Heat some oil in a pan n add the jeera,mustards seeds n the crushed cinnamon n cloves
When nice aroma starts to come add the green chillies and curry leafs.
Next add the chopped onion pcs and let it fry for sometime until it turns transparent.
Then add the turmeric and ginger garlic paste.
Next add the coriander pwd,salt and besan n mix.
Add the drumstick pc's and saute for sometime
Then add the coconut milk n stir frequently n add 1/3 cup water and cover n cook for 3 mins.
U will notice that the gravy becomes to thicken.Then remove and garnish with coriander leaves.
Serve with rice
Friday, June 26, 2009
Tomato Charu
This is the easiest rasam amma used to make.It is different from all the rasam's
Ingredients:
1 1/2 big tomatoes chopped n pureed
1 small onion chopped
3 green chillies slit
1 tbsp fresh extracted tamarind pulp
1/2 tsp turmeric
1 tsp chilli pwd
1 tsp rasam pwd
5 cloves
5 elaichi
salt
pinch of sugar
chopped cilantro
For the Tadka
1 tbsp ghee
1 tbsp oil
1 tsp mustard seeds
1 tsp jeera
3 red chillies
2 garlic cloves
few curry leafs
pinch of hing.
Method:
Blend the tomatoes to a smooth paste and keep aside.
Make a coarse powder of the cloves n elaichi.
In a sauce pan add the pureed tomatoes and 2cups water.
To this add the chopped onion,slit green chillies,tamarind paste,turmeric pwd,chilli pwd,elaichi n clove pwd and salt.
On medium heat bring this whole thing to a boil,let it cook until the onions turn transparent.
Next add the rasam pwd and pinch of sugar.
Remove to a bowl and garnish with cilantro leaves.
Next do the tadka,heat the oil n ghee togeather on medium heat.
To this add the mustard seeds,jeera,hing,dry chillies,curry leafs n crushed garlic.
Add this tadka to the prepared rasam n immediately cover n let it rest for some time.
Serve with hot rice .
Ingredients:
1 1/2 big tomatoes chopped n pureed
1 small onion chopped
3 green chillies slit
1 tbsp fresh extracted tamarind pulp
1/2 tsp turmeric
1 tsp chilli pwd
1 tsp rasam pwd
5 cloves
5 elaichi
salt
pinch of sugar
chopped cilantro
For the Tadka
1 tbsp ghee
1 tbsp oil
1 tsp mustard seeds
1 tsp jeera
3 red chillies
2 garlic cloves
few curry leafs
pinch of hing.
Method:
Blend the tomatoes to a smooth paste and keep aside.
Make a coarse powder of the cloves n elaichi.
In a sauce pan add the pureed tomatoes and 2cups water.
To this add the chopped onion,slit green chillies,tamarind paste,turmeric pwd,chilli pwd,elaichi n clove pwd and salt.
On medium heat bring this whole thing to a boil,let it cook until the onions turn transparent.
Next add the rasam pwd and pinch of sugar.
Remove to a bowl and garnish with cilantro leaves.
Next do the tadka,heat the oil n ghee togeather on medium heat.
To this add the mustard seeds,jeera,hing,dry chillies,curry leafs n crushed garlic.
Add this tadka to the prepared rasam n immediately cover n let it rest for some time.
Serve with hot rice .
Perugu Bendakaya(Dahi Okra)
This is a yougurt based curry which is simple to prepare and goes well with roti.
Ingredients:
1 lb tender baby okra(ends trimmed)
1/2" ginger
1/2 tsp peppercorns
1 tsp mustard
1 tsp jeera
3 dry red chillies
4 green chillies slit
1 1/2 tbsp besan
1 1/2 cup thick buttermilk.
1/2 tsp turmeric
1 tsp coriander pwd
few curry leafs
salt
pinch of hing.
Method:
Preheat the oven to bake mode at 350F
Line a tray with foil n rub some oil onto it,spread the okra on it evenly n put it into the preheated oven.
Let it cook for 10-15 mins.Alternatively u can a tbsp of oil into a pan and add the okra and cook.remove and keep aside once done.
Crush the ginger n peppercorns togeather n keep aside.
Heat some oil in a pan and add the mustard,jeera,red and green chillies an curry leafs and hing.
Then add the cooked okra to this n mix.
Next add the ginger n pepper paste n besan n fry for 2 mins.
Add the turmeric pwd and coriander pwd.
Add salt n mix n turn the heat to the lowest as possible.
Once on very low flame(the heat should come down) add the buttermilk and mix.
Let it cook for 3 mins,when u get the required gravy consistency switch of the stove n garnish with cilantro leaves.
Serve hot with roti or rice.
Note:
alternatively u can also add onions to the tadka n fry for sometime n then add the okra(but i like mine without the onions).Brcareful while adding the buttermilk....there should be not heat at at all,so if ur useing the electric stove just remove the pan keep aside and add the buttermilk,if ur useing a gas stove then just keep the flame very low.
Ingredients:
1 lb tender baby okra(ends trimmed)
1/2" ginger
1/2 tsp peppercorns
1 tsp mustard
1 tsp jeera
3 dry red chillies
4 green chillies slit
1 1/2 tbsp besan
1 1/2 cup thick buttermilk.
1/2 tsp turmeric
1 tsp coriander pwd
few curry leafs
salt
pinch of hing.
Method:
Preheat the oven to bake mode at 350F
Line a tray with foil n rub some oil onto it,spread the okra on it evenly n put it into the preheated oven.
Let it cook for 10-15 mins.Alternatively u can a tbsp of oil into a pan and add the okra and cook.remove and keep aside once done.
Crush the ginger n peppercorns togeather n keep aside.
Heat some oil in a pan and add the mustard,jeera,red and green chillies an curry leafs and hing.
Then add the cooked okra to this n mix.
Next add the ginger n pepper paste n besan n fry for 2 mins.
Add the turmeric pwd and coriander pwd.
Add salt n mix n turn the heat to the lowest as possible.
Once on very low flame(the heat should come down) add the buttermilk and mix.
Let it cook for 3 mins,when u get the required gravy consistency switch of the stove n garnish with cilantro leaves.
Serve hot with roti or rice.
Note:
alternatively u can also add onions to the tadka n fry for sometime n then add the okra(but i like mine without the onions).Brcareful while adding the buttermilk....there should be not heat at at all,so if ur useing the electric stove just remove the pan keep aside and add the buttermilk,if ur useing a gas stove then just keep the flame very low.
Allam Chutney
i usually prefer making fresh ginger chutney at home because i get most of the flavour from fresh ginger.Ginger chutney mostly goes well with pesarattu upma,mysore bonda,n rava dosa.
Ingredients:
2″ ginger root
1 tbsp urad dal
1 1/2 tbsps channa dal
1 green chilli
2 dry red chillis
2 cloves garlic
small lemon sized tamarind pulp extracted
3 tbsps jaggery
1 tbsp chillie pwd(optional)
1/2 cup water
salt
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee
Method:
Peel the ginger wash and cut it into small pcs and keep aside.
Heat 2tbsp oil,to this add the urad dal,channa dal,green chillie,garlic,red chilli,fry until they turn light brown in color and nice aroma emanates from it.
Remove n let it cool
In the same pan add the chopped ginger n saute on medium heat until they turn red in color,remove n keep aside.
In a blender add the fried dals mixture n tamarind pulp n blend to a smooth paste.
To this add the ginger ,jaggery n salt along with water n blend again to a smooth paste,remove into a bowl.
Next add some oil n add the mustard seeds let them splutter then add the curry leafs.
Add this to the ground paste n mix.
Check for spice level in the chutney and add more jaggery or sugar accordingly.
Note:
I usually add some red chilli pwd to it,to get that red color look,but that is optional n depends on ur spice level
Ingredients:
2″ ginger root
1 tbsp urad dal
1 1/2 tbsps channa dal
1 green chilli
2 dry red chillis
2 cloves garlic
small lemon sized tamarind pulp extracted
3 tbsps jaggery
1 tbsp chillie pwd(optional)
1/2 cup water
salt
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee
Method:
Peel the ginger wash and cut it into small pcs and keep aside.
Heat 2tbsp oil,to this add the urad dal,channa dal,green chillie,garlic,red chilli,fry until they turn light brown in color and nice aroma emanates from it.
Remove n let it cool
In the same pan add the chopped ginger n saute on medium heat until they turn red in color,remove n keep aside.
In a blender add the fried dals mixture n tamarind pulp n blend to a smooth paste.
To this add the ginger ,jaggery n salt along with water n blend again to a smooth paste,remove into a bowl.
Next add some oil n add the mustard seeds let them splutter then add the curry leafs.
Add this to the ground paste n mix.
Check for spice level in the chutney and add more jaggery or sugar accordingly.
Note:
I usually add some red chilli pwd to it,to get that red color look,but that is optional n depends on ur spice level
Coconut Chutney-1
I usually make 2 types of coconut chutney...one variety i make it useing curd this one i made useing pachi sengapappu..
Ingredients:
1 cup fresh grated coconut/frozen
1/2 cup channa dal/putnala pappu
4 green chillies(adjust according to ur spice level)
1 tsp mustard
1 tsp jeera
1 tsp urad dal
3 dry red chillies
few curry leafs
oil
salt
pinch of sugar
Method:
Heat a tbsp oil to this add the green chillies n fry for a while,remove n keep aside.
To a blender add the coconut,channa dal,green chillies,salt,sugar and 1/2cup of water.
Grind to a smooth paste,remove to a bowl.
In a pan heat 2 tbsp oil ,once hot add the urad dal when it starts turning brown.
Add the mustard,jeera,red chillies and few curry leafs.
Add this tadka to the chutney and mix.
Serve with idli,dosa,mysore bonda,etc.
Note: As one of my friend said u can also add a small pc of fresh ginger to the coconut brfore grinding..this gives an added flavour to it
Ingredients:
1 cup fresh grated coconut/frozen
1/2 cup channa dal/putnala pappu
4 green chillies(adjust according to ur spice level)
1 tsp mustard
1 tsp jeera
1 tsp urad dal
3 dry red chillies
few curry leafs
oil
salt
pinch of sugar
Method:
Heat a tbsp oil to this add the green chillies n fry for a while,remove n keep aside.
To a blender add the coconut,channa dal,green chillies,salt,sugar and 1/2cup of water.
Grind to a smooth paste,remove to a bowl.
In a pan heat 2 tbsp oil ,once hot add the urad dal when it starts turning brown.
Add the mustard,jeera,red chillies and few curry leafs.
Add this tadka to the chutney and mix.
Serve with idli,dosa,mysore bonda,etc.
Note: As one of my friend said u can also add a small pc of fresh ginger to the coconut brfore grinding..this gives an added flavour to it
Monday, June 22, 2009
Hyderabadi Chicken Biryani
Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and meat. Popular variations use chicken or goat.
The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani.
Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato.
Ingredients:
1/2 of cut up whole chicken(cut into medium size pcs).
3 cups basmati rice
1 bay leaf
1 tsp kala jeera
2 tbsp yellow color dissolved in water
2 tbsp orange color dissolved in water
1/2 big onion sliced
few mint n cilantro leaves
Marinate the chicken with the folowing for 2 hrs:
1 big cinnamon stick broken into 2
2 bay leafs
2 black cardomon
2 mace
5 cloves
4 elaichi
1 tsp kala jeera
2 tbsp yogurt
1 tbsp red chilli pwd
1 tsp coriander pwd
1 tsp jeera pwd
1 tsp garam masala pwd
1 tsp lemon juice
Paste of -ginger,garlic,8 small green chillies,handfull of mint n cilantro leaves.
salt
2 tbsp oil/ghee
Method:
As said above marinate the chicken with the listed ingredients for 2 hrs at room temperature.
Next take the basmati rice wash n soak it a deep container with water for 30 mins.
Meanwhile deep fry the onion slices to make fried onions,fry till they start to brown in clolor,remove onto a plate with a tissue.
Now put the container with rice on the stove top on medium high heat,to this add the salt.
Taste the water ,u should be able to taste the salt,to this add the bay leaf n kala jeera n oil.
Once the water starts to boil u will notice that the rice starts to pop to the top,one it starts to boil let it cook for 3 mins.The rice should be half done i.e it should be bit grainy.
Immediately remove n strain the rice.
Next take a deep bottomed pan n apply oil to the inside,put the marinated chicken into this pan.
Sprinkle some mint n cilantro leaves and half of the fried onions.
Now put the half cooked rice on top of the chicken n evenly spread it out.
On top of the rice sprinkle rest of the fried onions,mint n cilantro leaves
Also add bit of ghee and the yellow n orange color(or even saffron strands soaked in water)
Cover the top of the pan with aluminium foil,put a kitchen towl on top of it n cover it with a tight lid.
Put the stove on heat 3 n let it cook for 30-45 mins.
Remove from stove top n carefully remove the foil,becareful not ot burn ur hands as hot steam will escape from it.
Serve it with cool raita and mirchi ka salan(i already posted the recipe for it)
Note
u should be very careful while half cooking the rice,just be near the stove n keep looking as it cooks very fast.Remember we are doing the dum type of biryani so the stove heat should be as low as possible (mostly on 3 as said for electric stoves).
Instead of covering it with foil n kitchen towl u can alternatively seal the lid n pan togeather with chapathi dough.
Mirchi Ka Salan
This curry goes well with the Hyderabadi Biryani served along with raita....
Ingredients:
4 fingerhot chillies(the long thin variety)
1/2 cup dry roasted peanuts
1 tbsp sesame seeds
2 tbsp dry coconut pwd
1/2 onion sliced
1 lemon size tamarind soaked n in 1 cup water
1 tbsp red chilli pwd
1/4 tsp turmeric
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
3 cloves
5 peppercorns
1 bay leaf
salt
pinch of sugar or jaggery
Method:
Make slits in the middle of the chillies n if u cant take the heat from them remove the seeds from it,stir fry in tbsp of oil n keep aside.
Next dry roast the peanuts,sesame seeds,coconut pwd and grind it to a paste n keep aside.
Next add few tbsp of oil in a pan and add the sliced onions n cook till brown in color.Add this to the ground paste n grind again.
Heat oil in a pan then add the bay leaf,cloves,peppercorns and ginger garlic paste n saute.
To this add the ground paste,add the turmeric,chilli pwd,coriander n jeera pwd n fry for some time.
Next add the tamarind water n salt the consistency should be little watery...let it come to a boil.
Once it comes to a boil add the Green chillies n keep mixing so that the gravy doesnt stick to the pan.
At this time u will notice that it starts splattering n oil starts oozing out...
Then check for salt n spice level,then add the sugar/jaggery n switch of the stove n garnish it with cilantro leaves.
Saturday, June 20, 2009
Chicken Fry
This is the most simplest and easiest recipe for a chicken fry that i have ever known ...I got the recipe from one of my cousins mother-in-law.The best thing is u dont need to deep fry the chicken.
Its so simple to make ....u can eat it as an appetizer or even have it with rice n pappu charu...
So here is the tempting delicious recipe....
Ingredients
3 boneless n skinless chicken breast/thigh meat
1 onion chopped fine
1 tsp ginger garlic paste
1/2 tsp turmeric
few chasew nut pcs
few curry leaf's
Dry roast n make a fine powder of the following:
1 tbsp coriander seeds
7 dry red chillies
3 elaichi
3 cloves
1" cinnammon
1 tsp gasalu(Khus Khus)
4 cashew nuts
1 tbsp grated dry coconut pwd
Method
Wash n cut the chicken into small bite size pc's n keep aside.
Next heat few tbsp of oil,to this add the cahsew pc's and few curry leaf's,dont burn them,remove n keep aside once the cashew turn golden brown.
To the same oil add the chopped onions n fry for some time ,when they turn transparent,add the turmeric,salt and ginger garlic paste.
Add the chicken pcs mix n cook for some time then cover n cook for few mins until the chicken turns tender.(during this time u will notice chicken oozing out water).
Then remove the lid and add 2 tbsp of the ground powder.(at this time the cocnsistency should be wet n like a thick gravy,if not then add little water).
Let the chicken cook in it for sometime,u will notice that oil starts oozing out.
During this time keep mixing the chicken until it turns dark brown in color as shown in the pic.Remember not to burn it.
To this add the fried cahsew and curry leafs.
Garnish it with tsp of lemon juice and few onion strands
Note
I usually prefer boneless meat for such type of dishes because it cooks fast n takes less oil.But u can also use whole cut up chicken as well,but it takes a longer time.
alternativley u can also try this recipe with raw peeled shrimp as well.
Its so simple to make ....u can eat it as an appetizer or even have it with rice n pappu charu...
So here is the tempting delicious recipe....
Ingredients
3 boneless n skinless chicken breast/thigh meat
1 onion chopped fine
1 tsp ginger garlic paste
1/2 tsp turmeric
few chasew nut pcs
few curry leaf's
Dry roast n make a fine powder of the following:
1 tbsp coriander seeds
7 dry red chillies
3 elaichi
3 cloves
1" cinnammon
1 tsp gasalu(Khus Khus)
4 cashew nuts
1 tbsp grated dry coconut pwd
Method
Wash n cut the chicken into small bite size pc's n keep aside.
Next heat few tbsp of oil,to this add the cahsew pc's and few curry leaf's,dont burn them,remove n keep aside once the cashew turn golden brown.
To the same oil add the chopped onions n fry for some time ,when they turn transparent,add the turmeric,salt and ginger garlic paste.
Add the chicken pcs mix n cook for some time then cover n cook for few mins until the chicken turns tender.(during this time u will notice chicken oozing out water).
Then remove the lid and add 2 tbsp of the ground powder.(at this time the cocnsistency should be wet n like a thick gravy,if not then add little water).
Let the chicken cook in it for sometime,u will notice that oil starts oozing out.
During this time keep mixing the chicken until it turns dark brown in color as shown in the pic.Remember not to burn it.
To this add the fried cahsew and curry leafs.
Garnish it with tsp of lemon juice and few onion strands
Note
I usually prefer boneless meat for such type of dishes because it cooks fast n takes less oil.But u can also use whole cut up chicken as well,but it takes a longer time.
alternativley u can also try this recipe with raw peeled shrimp as well.
Friday, June 19, 2009
Chole curry n Roomali roti
Ingredients:
1 1/4 cup channa(chickpeas) soaked overnight
1 medium size potato(peeled n chopped into cubes)
1" cinnamaon
3 elaichi
1 tsp jeera
1/2 tsp mustard
1 big onion chopped fine
1 1/2 tomato pureed
1 tsp ginger garlic paste
1 tsp coriander pwd
1/2 tsp jeera pwd
1 1/2 tbsp chilli pwd
1 tsp amchur pwd
3 green chillis slit
2 tbsp kasuri methi leaves
few curry leaves
few cilantro leaves
Method:
Take the soaked channa n the potato pcs n put it in a pressure pan with enough water and pressure cook for upto 2 or 3 whistles.Remove once the pressure comes down...strain away the water from the channa n potato pcs n reserve both of them seperately.
Take some of the boiled channa n grind to a paste n keep aside.
Heat oil in a deep bottom pan, to this add the cinnamon n elaichi,jeera n mustard seeds(be careful not to burn them).
Then add the chopped onions,green chillis n curry leaves.
Once they start turning transparent add turmeric and ginger garlic paste.
Mix once the raw smell dissappears add the coriander pwd,jeera pwd,chilli pwd and amchur pwd and salt.
Next add the tomatoe puree mix n cover with a lid for 3-5 mins.
Remove lid n mix u will notice oil oozing out then add the boiled channa n potato pcs.
Next add the reserved water according to ur required gravy consistency approx 1 1/2 cups and also add the pureed channa paste n mix.
Mix check for salt n spice level and cover with the lid so that the channa absorbs the flavours from the gravy.
Remove lid after 10 mins and then add the crushed kasuri methi leaves.
Let the water evaporate until u get the required gravy consistency.
Remove n garnish with lime juice n cilantro leaves.
Roomali roti:
For rommali roti i just followed Sanjay thumma's video on home made roomali roti.
So here is his link to the video...
http://72.3.253.187/vahrehvah/popvideo.php?recipe_id=2981
i followed the video as it is and they turned out perfect,Thnaks to the vah chef.
Thursday, June 18, 2009
Amla Pachadi(Usirikaya pachadi)
The Indian gooseberry Common names of this tree include amalaka in Sanskrit, amla (आँवला) in Hindi, amlaki (আমলকী) in Bengali, Nellikkai (நெல்லிக்காய்) in Kannada and Tamil, ఉసిరి in Telugu, amala in Nepali language, 'ma kham bom' in Thai, and 'mak kham bom' in Lao.
The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with 6 vertical stripes or furrows.
Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian gooseberry is sour, bitter and astringent, and is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable.
Amla is a natural, efficacious, an antioxidant with the richest natural source of Vitamin C. It is used in Ayurveda as a cardiotonic, aphrodisiac, antipyretic, antidiabetic, cerebral and gastrointestinal tonic.Amla is referred to in ancient text as the best medicine to prevent aging.
Overall benefits of amla in the body:
Enhances food absorption
Enhances fertility and memory
One of the best herbs for diabetes
Powerful skin and hair rejuvenator
Eye and liver toner
Restores stomach and intestinal digestive enzymes
Supports heart and lungs
Reduces body heat or weight naturally
I miss eating amla here in the US...but one day when i was going through the frozen food section of the grocery store...n found a packet of frozen amla,Immediately my hand picked the packet...initially i thought of making dal with it....
But i was going through http://www.gayatrivantillu.com/ i found a video on usirikaya pachadi...n i thought wow...that sounds good..But hers was a version useing fresh amla n so the pickle stays for longer period...
But i made mine frozen Amla so it stays for a week in the fridge...so here is a modified version of her recipe
Ingredients
8 frozen or fresh amla
12 red chilllies
8 green chillies
2 tsps mustard seeds
1 tsp methi seeds
1 tsp jeera
pinch of hing
few curry leaves
1 tsp turmeric
salt
Method:
Cut the amla along the veins into small pc's remove n discard the seeds.
Now put the pcs into a blender with some salt n turmeric n blend to a coarse paste ,do not add any water,it looks like grated amla.
Now in a pan heat few tbsps of oil.
To this add the mustard seeds,methi seeds,jeera,hing,also add the green chillis n red chillies n curry leaves.Let it cool for sometime
Once cool grind it into a fine powder.
Now add this powder to the ground amla n mix thouroughly.
Test for salt n spice level.
Next heat one tsp oil and add this mixture to it(by doing this any excess water will evaporate)if u desire more spice u can add some chilli pwd now.
Remove n serve hot with ghee n hot rice.
Note: Since i used frozen amla i made some changes to gayatris recipe...but this is her original recipe video
http://www.gayatrivantillu.com/usirikayapachhadi
The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with 6 vertical stripes or furrows.
Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian gooseberry is sour, bitter and astringent, and is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable.
Amla is a natural, efficacious, an antioxidant with the richest natural source of Vitamin C. It is used in Ayurveda as a cardiotonic, aphrodisiac, antipyretic, antidiabetic, cerebral and gastrointestinal tonic.Amla is referred to in ancient text as the best medicine to prevent aging.
Overall benefits of amla in the body:
Enhances food absorption
Enhances fertility and memory
One of the best herbs for diabetes
Powerful skin and hair rejuvenator
Eye and liver toner
Restores stomach and intestinal digestive enzymes
Supports heart and lungs
Reduces body heat or weight naturally
I miss eating amla here in the US...but one day when i was going through the frozen food section of the grocery store...n found a packet of frozen amla,Immediately my hand picked the packet...initially i thought of making dal with it....
But i was going through http://www.gayatrivantillu.com/ i found a video on usirikaya pachadi...n i thought wow...that sounds good..But hers was a version useing fresh amla n so the pickle stays for longer period...
But i made mine frozen Amla so it stays for a week in the fridge...so here is a modified version of her recipe
Ingredients
8 frozen or fresh amla
12 red chilllies
8 green chillies
2 tsps mustard seeds
1 tsp methi seeds
1 tsp jeera
pinch of hing
few curry leaves
1 tsp turmeric
salt
Method:
Cut the amla along the veins into small pc's remove n discard the seeds.
Now put the pcs into a blender with some salt n turmeric n blend to a coarse paste ,do not add any water,it looks like grated amla.
Now in a pan heat few tbsps of oil.
To this add the mustard seeds,methi seeds,jeera,hing,also add the green chillis n red chillies n curry leaves.Let it cool for sometime
Once cool grind it into a fine powder.
Now add this powder to the ground amla n mix thouroughly.
Test for salt n spice level.
Next heat one tsp oil and add this mixture to it(by doing this any excess water will evaporate)if u desire more spice u can add some chilli pwd now.
Remove n serve hot with ghee n hot rice.
Note: Since i used frozen amla i made some changes to gayatris recipe...but this is her original recipe video
http://www.gayatrivantillu.com/usirikayapachhadi
Spinach Dal(Palakura Pappu)
Ingredients:
1 cup moong dal(pesara pappu or any dal like toor dal is also good)
1/2 cup chopped fresh/frozen spinach
4 green chillies split
1/2 onion chopped
1/2 tsp turmeric
few curry leaves
2 cloves garlic crushed
1 tsp mustard seeds
1 tsp jeera
1 tsp urad dal
4 dry red chillies broken into half
salt
pinch of hing
Method:
Put the dal in a pressure cooker,add the chopped onion,slit green chillies,chopped spinach, add the turmeric n tsp of oil,and 1 1/2 cup water n pressure cook upto 2 whistles.
Once the pressure comes down,smash until the dal is soft.
To this add the salt.
Do the tadka,heat 2 tbsp oil to this add the urad dal,mustard seeds,jeera,hing,red chillies,curry leafs n crushed garlic.
Add this to the Dal and mix n cover.
Serve hot with rice or roti.
Note:They are several variations to the making the dal,some people like to add chilli pwd , some add bit of tamarind for tangyness...But personaly i like it this way...as it retains the original flavours of the spinach.
Mooli Paratha(Raddish Paratha)
Radish is:
Low in Saturated Fat and Cholesterol
High in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese
The nutritional value of radish makes it ideal for:
Maintaining optimum health
Weight loss
Ingredients:
1/2 of a big white radish
1 small onion chopped fine
3 green chillies chopped fine
1/4 tsp jeera pwd
1/4 tsp chaat masala
1/4 tsp garam masala pwd
1 tsp chilli pwd
few chopped cilantro leaves
salt
Method:
Grate the raddish add some salt,put it into a bowl n cover with a plastic cling wrap or a tight lid because it gives out a strong unique smell.
Prepare a soft piable chapathi dough by adding 2 cups wheat flour,pinch of salt n tsp of oil n 1 cup luke warm water.
Now take the grated raddish take little bit of it in ur palm n squeeze it hard until it leaks out all the water,repeat the process for the rest of the raddish.
Immediately add the onions,green chillies,cilantro n the masala along with chilli pwd.(raddish oozes out water very fast so be fast with it or before making each paratha just squeeze out the excess water).
Now take a lemon size ball off the chapathi dough n roll it into a small puri,with a thick centre n thinner edges.
Put a Tbsp of the grated raddish stuffing in the centre of the puri,and bring all the ends togeather n twist n flatten.
Dust it with some flour n keep rolling it like a chapathi,If u see bubbles just prick it with a fork,once u get the desired thickness put it on a hot tawa/pan.
Cook on both sides until u see brown spots on it add tsp of oil or butter.
Serve with cool cucumber n onion raita and hot pickle of ur choice.
For other versions or to get a more clear view see the recipe in this video.
http://showmethecurry.com/2008/10/23/muli-paratha-radish-stuffed-indian-bread/
Note:u will need to squeeze out all the water from the raddish otherwise it will wet ur chapathi dough n u will not be able to roll out the chapathis.
Thursday, June 11, 2009
Desi Sandwich N Broccoli Slaw
The other day my brother asked me to post some easy n healthy to eat food recipes so here i am with this new section dedicated to people like him.
Desi-Sandwich Ingredients:
2 slices whole wheat/multi grain bread
1 tsp coriander n mint chutney
2 tbsp thick yogurt(instead of mayo)
3 cucumber sliced thin
3 slices tomato
4 thin slices of bolied potato/1 turkey slice.
salt
pepper
chaat masala(optional)
Method:
Mix the coriander n mint chutney with the yogurt.
(optional)u can cut of the sides of the bread or leave them as it is.
Spread the yogurt n chutney spread onto the bread slices just like u do with butter.
Next layer one slice of the bread with cucumber,tomato n potato slices sprinkle some salt,pepper n chaat masala.
Now cover it with the next bread slice..with the chutney side facing down.
Now insert 2 toothpicks near to the ends n cut the sandwich diagnolly n serve.
Broccoli Slaw Ingredients:
Buy a packet of Broccoli slaw or any slaw or ceaser salad leaves in any grocery store.Take a handful from the packet. Put it into the bowl.
In a seperate bowl take all of the following n mix with a spoon to a smooth paste(this is the salad dressing)....
1 tsp mustard paste(regualr one that we use for hot dogs)
pinch of salt n pepper
pinch of sugar
3 Tbsp thick yogurt
few drops of soya sauce
1/2 tsp of any dried herbs
1 Tbsp extra virgin olive oil.
To the slaw or salad leaves add few dried cranberries/pomergrante seeds/chopped apple pc's/grapes....n also add any few nuts like walnuts/almonds,add onion slices.
To this add the salad dressing n mix so that all the leaves get qouted with the dressing.
U can garnish with any shredded chesse (optional).
Serve Chilled.
Note:I substitued the mayo for thick yogurt n added fruits n nuts into the salad to make it nutritious.U can use store bought coriander n mint chutney in any desi store.Or just take few mint n coriander leaves along with 1 green chilli 1/2 tsp jeera n salt n grind it to a coarse paste without adding any water.
I usually make this chutney in bulk n store it in the fridge n use it as a spread,dressing or as a dip as well.
Usualy for creamy dressings crisp leaves like romaine lettuce are used n for vinegar based dressing(the ones which are transparent) spinach leaves etc are used(i.e the ones which are delicate n dark green in color) as they tend to become soggy fast.
I always make sure there is cucumber,n salad leaves n fruits in my fridge so that i can prepare any salad or sandwich in a jiffy when i am in no mood to cook.
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