Tuesday, July 21, 2009

Kidney Bean Roti


Ingredients

  1. Kidney beans-1/2 cup
  2. Wheat flour-2 cups
  3. Tomato puree-4tsp
  4. Salt-to taste
  5. Water
  6. Oil-2tsp

Directions


  • Soak and cook the beans .
  • Mash them in a blender .
  • Add this mash,puree,salt to flour and knead well add water as and when need.
  • Cover and keep aside for 1 hr.
  • Then roll then and make rotis.

Potato Beans Curry


Ingredients

  1. Cooked potato-2
  2. Beans-1 cup
  3. Onion-1
  4. Coconut paste-3/4 cup
  5. Tomato-1
  6. Chillies-3
  7. Tamarind juice-1/2 cup
  8. Garam masala-1/2 tsp
  9. Turmeric-1/2tsp
  10. Cumin pwd-1 tsp
  11. Coriander pwd-1 tsp
  12. Masturd seeds-1 tsp
  13. Cumin seeds-1 tsp
  14. Coriander leaves-garnish

Directions


  • Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chillies salute.
  • Later add tomatoes,coconut paste.
  • Add water and allow to cook for 5 mins.
  • Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
  • Cook for 5 mins
  • Add potato and beans cook for another 5 mins.
  • Garnish with coriander and serve with rice.


Rava Ladu


Ingridents

  1. Coarse rava-1 cup
  2. Sugar -3/4 cup
  3. Ghee -1 tsp
  4. Sultanas-1/4 cup
  5. Cashews-1/4 cup
  6. Milk- 4 tsps

Directions
  • Heat ghee in a pan fry sultanas and cashews keep aside.
  • Add rava and stir fry continuously on low heat in the same pan until the rava turns golden brown.
  • Remove from heat ,add sugar and allow to cool.
  • Add sultanas and cashews.
  • Make small balls .
  • Can be stored upto a month.



Carrot Ginger Pickle

Ingredients

  1. Carrots-3
  2. Ginger-3/4 inch
  3. Chillies-3
  4. Garlic-3 pods
  5. Oil
  6. White mustard-1 tsp
  7. Salt-1/2 tsp
  8. Chillie pwd-1/2

Directions
  • Chop carrot and ginger into tiny cubes.
  • Make sure they are washed,peeled and dried well.
  • Add enough oil in a pan followed by mustard ,whole garlic ,split chillies,chillie pwd and salt .
  • Add this to the pieces and let them cool before transferring to a dry glass bottle.
  • Takes about 3-4 days before use.
  • Can be refrigerated .Always use dry spoon.



Fish Curry With Boiled Rice

Ingredients

  1. Fish fillet-2
  2. Onion-1
  3. Coconut paste-3/4 cup
  4. Tomato-1
  5. Chillies-3
  6. Tamarind juice-1/2 cup
  7. Garam masala-1/2 tsp
  8. Turmeric-1/2tsp
  9. Cumin pwd-1 tsp
  10. Coriander pwd-1 tsp
  11. Masturd seeds-1 tsp
  12. Cumin seeds-1 tsp
  13. Coriander leaves-garnish


Directions

  • Heat pan add 3tsp oil mustard,cumin seeds,chopped onions ,chilliessalute.
  • Later add tomatoes,coconut paste.
  • Add water and allow to cook for 5 mins.
  • Add salt,turmeric,cumin pwd,garam masala,coriander pwd and tamarind juice.
  • Cook for 5 mins
  • Add fish fillets cut into small pieces cook for another 5 mins.
  • Garnish with coriander and serve with rice.

Roti (Chapati)



Ingredients


  1. Wheat flour-2 cups
  2. Salt -a pinch
  3. Oil-2 tsp
  4. Water as required

Directions

  • Knead flour,salt with water to make soft dough.
  • Add oil and knead again.
  • Cover and keep aside for 1 hr.
  • Make small golf size balls.
  • Roll with rolling to round shape and cook on both sides .

Microwave Apple Jam


Ingredients


  1. Green apples-2
  2. Sugar-1/2 cup
  3. Lemon-2 tsp

Directions


  • Peel and chop the apple into tiny bits.
  • In MV bowl heat the apple bits for 2 mins.
  • Add sugar and heat for 2 mins.
  • Add lemon juice ,stir well and heat for a 1 min.
  • Jam is ready.
  • Can refrigerated up a week.


Lime Vermicelli


Ingredients


  1. Vermicelli-2 cups
  2. Onions-1
  3. Lime juice-1/4 cup
  4. Salt- to taste
  5. Peas-1/4 cup
  6. Chillies-3
  7. Turmeric pwd-1/2 tsp
  8. Mustard-1 tsp
  9. cumin seeds-1 tsp
  10. Coriander-to garnish
  11. Channa dal- 1tsp
  12. Asafeotida
  13. Curry leaves-4

Directions

  • Cook vermicelli keep aside.
  • In a pan add oil,mustard ,cumin seeds and curry leaves.
  • Add channa dal and asafeotida and fry .
  • Add chopped onions and chillies salute for 2 mins.
  • Add peas,turmeric,salt cook for a min.
  • Mix the vermicelli to the mixture fry for 2 min.
  • Remove from flame and add lime juice and garnish with coriander.


Microwave Spinch Paneer

Ingredients

  1. Spinach-4 cups
  2. Paneer cubes-1/4 cup
  3. Onion-1
  4. Chopped ginger-1/2 inch
  5. Chillies-2
  6. Garam masal-1/2 tsp
  7. Turmeric pwd-1/2 tsp
  8. Coriander pwd-1 tsp
  9. Salt-to taste
  10. Oil

Directions

  • Chop and place spinach in MV safe bowl for -2 mins
  • Once it cools blend to a fine puree.
  • Add oil,onions,ginger,chillies in the MV bowl and heat for 2 min
  • Add puree ,pwds and salt mix well and heat for 3 mins
  • Add paneer and mix well heat for 2 mins.
  • Serve hot.





Mango Lassi

Ingredients

Mango pulp-1/2 cup
Yogurt-1/2 cup
Salt-a pinch
Sugar-1 tsp
Ice cubes-3

Directions

Blend all the above ingredients ice cubes including and serve cold.


Pulka(Dry Roti)



Ingredients

  1. Whole flour- 3 cups
  2. Water - 1 cup
  3. Salt- to taste
  4. Milk - 2 tbsp

Directions

  • Combine flour, salt and milk with water to soft dough.
  • Cover and keep aside for 60 mins.
  • Make small balls and roll like chapati.
  • Heat the pan.
  • Slightly cook on both side ( 30 sec on each side remove from pan).
  • Place this on direct flame or use mesh barrier turn the pulkas using tongs .
  • Serve hot with butter on top.

Curry Leaves Chutney


Ingredients

  1. Curry Leaves -2 cups
  2. Channa dal-2tsp
  3. Urad dal-2 tsp
  4. Tamarind- according to taste
  5. Salt-taste
  6. Jaggery-a pinch
  7. Asafeotida
  8. Tumeric-1/2 tsp
  9. Cumin -2 tsp
  10. Masturd-1tsp
  11. Red chillies-2

Directions

  • Fry curry leaves,dals,chillies separately.
  • Add all above ingredients and make a paste adding little water.
  • Add 4 tsp oil in pan ,mustard,cumin seed then add the paste and salute for 5 mins.
  • Serve with rice .

Tangy Egg Curry

Ingredients

  1. Boiled eggs-4
  2. Onions-1
  3. Tamarind juice-1/2 cup
  4. Chillies-2
  5. Cumin pwd-1/2tsp
  6. Coriander pwd-1 tsp
  7. Garam masala-1/2 tsp
  8. Tumeric pwd-1/2 tsp
  9. Red chillie pwd-1/2 tsp
  10. Salt- to taste
  11. Curry leaves,coriander leaves- garnish
  12. Oil
  13. Masturd-1tsp
  14. Cumin seeds-1 tsp

Directions

  • In a pan add oil mustard,cumin seed,curry leaves.
  • Add onions cut in length wise and chillies cook 2 mins.
  • Add chopped tomatoes and salt cook 2 mins.
  • Add all pwds and little water cook for 4 mins.
  • Now add tamarind juice and water cook 5 mins.
  • Turn off the flame and whole or cut eggs into the curry.
  • Garnish with coriander leaves.



Set Dosa


Ingredients

  1. Rice-2 cup
  2. Idly rice-1 1/2 cup
  3. Urad dal-1 cup
  4. Flat rice-2tsp
  5. Salt
  6. Soda-1/2 tsp

Directions
  • Soak and grind the above ingredients to a fine batter and allow the batter to ferment over night .
  • Once done dosas can be made and served with chutney.

Dalia Channa and Coconut Chutney


Ingredients

  1. Dalia channa-1 cup
  2. Coconut-1/2 cup
  3. Chillies-2
  4. Salt
  5. Mustard seed-1/2 tsp
  6. Oil
  7. Cumin seeds-1/2 tsp
  8. Curry leaves
  9. Red chillie-1

Directions

  • Grind channa,coconut and chillies with little water to a fine paste.
  • Add salt to taste.
  • Tamper with above ingredients.


Wednesday, July 15, 2009

Spinach Dal


Ingredients

  1. Spinach-2 bunches
  2. Tor dal-1/2 cup
  3. Tomato-1
  4. Onion-1
  5. Tamarind puree
  6. Garlic -3 pods
  7. Salt
  8. Sambar pwd-1 1/2 tsp
  9. Mustard seeds-1tsp
  10. Asafeotida
  11. Cumin seeds-1 tsp
  12. Chillies-3
  13. Oil

Directions

  • Cook dal and keep aside.
  • In a pan add oil,mustard and cumin seeds,chopped onions and tomato.
  • Crushed garlic,salt and asafeotida .
  • Salute for while now add chopped spinach fry till they all cook.
  • At this point add cooked dal and little water and bring it to boil.
  • Add sambar pwd and tamarind puree.
  • Cook for 3 mins.
  • Serve hot with rice/roti.

Almond Cookies


Ingredients

  1. All purpose flour-2 cups
  2. Eggs-2
  3. Coarsely crushed almonds-1/2 cup
  4. Baking pwd-1 tsp
  5. Baking soda-1/2 tsp
  6. Vanilla essences -1/2 tsp
  7. Butter-1/2 cup
  8. Salt- a pinch
  9. Sugar -1 cup

Directions

  • Combine all above ingredients and knead till a mixture is formed.
  • Roll the dough and cut the cookies into desired shape.
  • Preheat oven to 200 deg for 10 mins .
  • Place the cookies in baking paper,make small holes with fork.
  • Bake them till they turn Brownish.
  • Store in air-tight containers.



Tuesday, July 14, 2009

Microwave Tomato Rice


Ingredients

  1. Tomatoes-2
  2. Rice- 2cups
  3. Onions-1
  4. Peas-1/2 cup(optional)
  5. Soya nuggets-1/2 cup(optional)
  6. Chillies-2
  7. Channa dal -1tsp
  8. Chillie pwd-1/2 tsp
  9. Coriander pwd-1tsp
  10. Cumin-1 tsp
  11. Garam masala-1/2 tsp
  12. Mustard seeds-1/2 tsp
  13. Cumin seeds-1 tsp
  14. Ginger garlic paste-1/2 tsp
  15. Oil

Directions

  • Wash and soak rice for 10 mins.
  • In a MV safe bowl add oil and heat in MV for a min.
  • Then add mustard, cumin seeds.
  • Add onions and chillies and heat for a min.
  • Add ginger garlic paste heat for 30 sec.
  • Add peas and soya nuggets.
  • Add chopped tomatoes salt and other spieces heat for 2 mins.
  • Add rice and water and cook for 20 mins.
  • Garnish with coriander leaves.
  • Serve hot with raitha.




Egg Munchuri


Ingredients

  1. Boiled Eggs-4
  2. Corn flour-1/2 cup
  3. Chillie pwd-1 tsp
  4. Salt- to taste
  5. Water
  6. Oil
  7. Soya sauce-1/2 tsp
  8. Onion- 1
  9. Capsicum -1/2
  10. Ginger-Garlic paste-1/2 tsp
  11. Chillies-2
  12. Tomato sauce
  13. Coriander,mint and curry leaves -for garnish


Directions

  • Cut the eggs in to small cubes using a thread.
  • Make a mixture of flour ,salt and chillie pwd with water.
  • Make a coating of batter on egg pieces and drop into oil one by one.
  • Fry till they turn golden brown and place them on tissues.
  • In a pan add little fry curry leaves and keep aside.
  • In the same oil add long sliced onions,capsicum and chillies.
  • Then add ginger garlic paste and soya sauce.
  • Little salt can be added according to taste as soya sauce already has salt in it.
  • Add little tomato sauce and the crispy egg pieces.
  • Give a quick toss .
  • Add coriander ,mint and fried curry leaves to garnish.
  • Serve hot .

Monday, July 13, 2009

Wraps


Ingredients

  1. Tortilla-2
  2. Cooked pumpkin - thin sliced.
  3. Spinach leaves-couple
  4. Cooked beetroot-thin sliced.
  5. Salt- to taste
  6. Pepper to taste

Directions

  • Slight heat the tortilla on a pan .
  • Place small quantities of pumpkin,spinach,beetroot.
  • Dust salt and pepper and roll the tortilla gently .
  • Can add cheese ,sauces for extra flavor.



Chick Pea


Ingredients

  1. Chick peas-1 cup
  2. Onions-1
  3. Ginger-Garlic paste-1 tsp
  4. Garam Masala-1/2 tsp
  5. Cumin pwd-1tsp
  6. Coriander pwd-1tsp
  7. Salt-to taste
  8. Tomato-1
  9. Mint-garnish
  10. Coriander-garnish

Directions
  • Soak chick peas overnight,cook the peas till soft.
  • Take handful of them and mash coarsely.
  • In a pan add oil salute chopped onion,ginger-garlic paste.
  • Add chopped tomato and salt .
  • Once the mixture softens add the mashed chick peas.
  • Now add all pwds and little water ,allow to cook for 2 mins
  • At this point add the cooked chick peas and cook for 5 mins.
  • Turn off the flame and garnish with mint and coriander.

Saturday, July 11, 2009

Soya Bean Dosa


Ingredients

  1. Rice -1 1/2 cup
  2. Urad dal-1 cup
  3. Soya beans-1/2 cup
  4. Baking soda-1tsp
  5. Cooked rice-2 handfuls
  6. Salt-3/4 tsp
  7. Flat rice-3 tsp
  8. Fenugreek seeds-5

Directions


  • Wash and soak rice,urad dal,flat rice ,fenugreek seed and soya beans for 8hrs.
  • Grind them with cooked rice into a fine paste.
  • Add salt , baking soda and mix well.
  • Allow it to ferment overnight.
  • Pour the batter on hot pan and make dosas.
  • Serve with chutney/curry

Tomato Chutney


Ingredients
  1. Tomatoes-4
  2. Salt to taste
  3. Tamarind-small piece
  4. Fenugreek seeds-8
  5. Peppercorns-8
  6. Oil-6tsp
  7. Mustard -1 tsp
  8. Cumin seeds-1 tsp
  9. Chillie pwd-1 tsp
  10. Cumin pwd
  11. Asafeotida


Directions
  • Add oil in pan salute mustard,cumin seed ,asafeotida.
  • Chop tomatoes into small cubes add to oil.
  • Add salt and cover the pan allow to boil till tomatoes softens.
  • When the mixture looks watery add tamarind ,cumin and chillie pwd.
  • Cook till the water evaporates and oil separates .
  • Can be stored in airtight container and refrigerated up to a month.




Onion Pakoda


Ingredients

  1. Onions-1
  2. Gram flour-1 cup
  3. Corn lour-2 tsp
  4. Cumin seeds-1tsp
  5. Chillie pwd-1/2 tsp
  6. Curry leaves-5
  7. Coriander handful
  8. Salt
  9. Water

Directions

  • Combine all above ingredients with water.
  • Make sure it dry enough to only coat the onions.
  • Place a baking sheet in microwave .
  • Make small balls and cook the pakodas checking every min to avoid burning .
  • Take about 2-3 mins
  • Alternately fry the onion pakodas in oil till golden brown.


Punjabi Kadi


Ingredients

  1. Sour Curd-2 cup
  2. Gram flour-3tspBold
  3. Onions-1
  4. Ginger-1/2 inch
  5. Garlic 3pods
  6. Coriander leaves-garnish
  7. Turmeric-1/2 tsp
  8. Chillie flakes-1 tsp
  9. Curry leave-5
  10. Cumin seed-1tsp
  11. Oil
  12. Water
  13. Salt to taste
  14. Onion pakodas-10-12

Directions

  • In a hand held mixture combine curd and gram flour till a smooth mixture is formed.
  • In a pan add oil salute cumin seeds,curry leaves chillies,minced onions and garlic.
  • Add curd mixture.
  • Add turmeric pwd and salt.Bring it to boil .
  • Add water if its thick.
  • Cook for 5 mins and turn of the flame .
  • Add pakodas and garnish with coriander.
  • Serve with rice /roti.


Red Cabbage Pakora


Ingredients
  1. Red cabbage chopped-1cup
  2. Gram flour-1/2 cup
  3. Cornflour-1/4 cup
  4. Cumin seed-2 tsp
  5. Chillie pwd-1 tsp
  6. Cumin pwd-1 tsp
  7. salt to taste
  8. Water
  9. Oil

Direction

  • Make a batter combining all the above ingredients .
  • Add chopped cabbage to the batter .
  • Keep aside for 20 mins.
  • Heat oil in a pan and drop small portions in to it.
  • Fry till golden brown.
  • Nice winter snack.




Beetroot Puri


Ingredients

  1. Beetroot-1
  2. Wheat flour-2cup
  3. Plain flour-1/2 cup
  4. Salt- a pinch
  5. Oil

Directions

  • Mash it to to fine paste.
  • Combine the paste with flour,salt and water.
  • Knead well.
  • Make small balls ,roll them .
  • Fry in hot oil.
  • Serve with any curry.

Beetroot Soup


Ingredients

  1. Beetroot-1
  2. Red onion-1/2
  3. Garlic-2pods
  4. Peppercorn-8
  5. Salt to taste
  6. Cream to garnish
  7. Barley or orzo-2tsp

Directions
  • Cook beetroot ,cool and keep aside.
  • Salute onions and garlic in olive oil.
  • Make a paste of all above ingredients .
  • Add the paste to oil and add water.
  • Add barley.
  • Allow to boil till barley is cooked .
  • Add salt and pepper
  • Garnish with cream.

Friday, July 10, 2009

Beetroot Roti


Ingredients
  1. Grated beetroot-1
  2. Wheat flour-3 cups
  3. Salt-a pinch
  4. Oil
Directions

  • In a bowl combine flour ,salt and beetroot with water.
  • Knead the mixture well.keep aside for 30 mins.
  • Roll the rotis.
  • Serve with any gravy.



Stuffed Capsicum


Ingredients

  1. Capsicum-2
  2. Onions-1
  3. Potatoes-2
  4. Grated Paneer-1/2 cup
  5. Peas-1/2 cup
  6. Chillies-3
  7. Tomato-1
  8. Garam Masal-1/2 tsp
  9. Cumin pwd-1 tsp
  10. Coriander pwd-1 tsp
  11. Mango pwd-1/2 tsp
  12. Salt- to taste
  13. Ginger-Garlic mince-2 tsp


Directions
  • In a pan add oil ,chopped onions,ginger-garlic mince salute well.
  • Then add tomato,chillies, salt,and other pwds.
  • Add very little water and mix well.
  • Add paneer,peas and mash potato give a quick mix.
  • Cut the top of capsicum and clear the seeds.
  • Add the stuffing into the capsicum.
  • Heat the oven to 250 deg spray oil over the capsicum .
  • Allow to cook for 15-20 mins.
  • Keep checking to avoid burning the stuff.
  • Serve with rice /roti

Rice Upma


Ingredients

  1. Rice-1 cup
  2. Channa dal-2tsp
  3. Peppercorns-1/2tsp
  4. Salt-to taste
  5. Curry leaves-5-6
  6. Mustard Seeds-1/2 tsp
  7. Asafeotida
  8. Cumin seeds
  9. Chillies-2
Directions

  • Wash and dry rice .
  • Slightly fry the rice 3-4 mins.
  • Coarsely grind the rice.
  • Add oil in pan once hot enough add mustard,cumin seeds,curry leaves channa dal asafeotida,chillies.
  • Add 2 cups water and salt.
  • Bring it to boil.
  • Add coarse rice slowly and mix well.
  • Cover with lid for couple of mins.
  • It takes about 15-18 mins for the upma to be cooked.
  • Serve hot with chutney.

Red Rice Flour Dosa


Ingredients

  1. Rice flour-1 cup
  2. Plain flour -3 tsp
  3. Semolina-1/4 cup
  4. Salt -to taste
  5. Onions-1
  6. Chillies-2
  7. Coriander-handful
  8. Cumin Seeds-1tsp
Directions
  • Mix all above ingredients with water to make a fine batter.
  • Keep the mixture for 30-45 mins before making dosa.
  • Once done pour the batter on hot pan .
  • Serve hot with chutney.

Green Chutney


Ingredients

  1. Grated coconut -1/2cup
  2. Fried Channa-1/4 cup
  3. Chillies-2
  4. Coriander leaves- handful
  5. Mint leaves-4-5
  6. Tamarind-small piece
  7. Salt
  8. Oil
  9. Curry leaves-3
  10. Mustard-1/2 tsp
  11. Cumin seeds-1/2 tsp
  12. Asafoetida

Directions

  • Grind coconut,channa,chillies,coriander,mint leaves,salt and tamarind with little water into a fine paste.
  • Season with mustard curry leaves, asafeotida and cumin seeds.

Roasted Jackfruit seeds


Ingredients

  1. Jack fruits seeds
  2. Chillie pwd-1/2 tsp
  3. Curry leaves-garnish
  4. Salt-a pinch
  5. Oil

Directions

  • Roast the seeds in oven for 10-15 min at 150 deg,alternately fry on pan .
  • Once done remove the outer skin and keep aside.
  • In a pan add 1 tsp oil,curry leaves and the seeds give a good stir add salt and chillie pwd.



Thursday, July 9, 2009

Wheat Flour Pudding


Ingredients

  1. Wheat flour-1 cup
  2. Sugar-1/2 cup
  3. Water -1/4 cup
  4. Milk-1/4 cup
  5. Ghee-2tps

Directions

  • Heat pan .Add ghee and flour fry till golden brown.
  • Remove from flame add water and sugar.
  • Allow the sugar to dissolve.
  • Slowly add the flour and stir avoiding to form lumps.
  • Add milk on low flame allow to boil till dry.
  • Takes about 15-20 mins

Onion Cookies


Ingredients

  1. All purpose flour-2 cups
  2. Onions-1
  3. Peanuts chopped-1/2 cup
  4. Sesame seeds-2 tsp
  5. Salt -to taste
  6. Sugar-a pinch
  7. Ghee or butter-3tsp
  8. Curry leave -handful
  9. Oil
  10. Chillie flakes-2tsp
  11. Baking soda-1/2 tsp
  12. Water

Directions

  • In a bowl combine flour,onions,peanuts,curry leaves,sesame seeds,salt,sugar,chillies,ghee and baking soda.
  • Knead with water till them combine well.
  • Add little oil to make it softer.
  • Roll the mixture with rolling pin and cut into small circles .
  • Place it on baking paper .
  • Preheat oven for 200 deg for 10 mins.
  • Place the cookies into ovens by making a couple of hole on top of each cookie.
  • Reduce a the heat to 150 deg and bake for 30-40 mins.
  • Turn around after 15-20 mins .Watchout for heat to avoid burning the onions.
  • Store in air -tight container.



Okra Fry


Ingredients
  1. Okra-1/2 kg
  2. Garlic -2pods
  3. Red chillies-2
  4. Corianderleaves- handful
  5. Salt-to taste
  6. Oil
Directions
  • In a pan add oil .
  • Now add chopped okra and fry till the stickiness is gone and okra is slightly cooked.
  • Add salt and a coarse paste of garlic,chillies and coriander.
  • Keep on low flame and fry till they cook and combine together.
  • Serve as side dish or with roti.

Microwave Beetroot Rasam


Ingredients

  1. Beetroot-2
  2. Toor dal-3 tsp
  3. Tomato-1
  4. Rasam pwd-2tsp
  5. Garlic-2pods
  6. Coriander leaves-handful
  7. Curry leaves-garnish
  8. Mustard-1tsp
  9. Cumin seeds-1tsp
  10. Asafoetida-1/4 tsp
  11. Water-2 cups

Directions
  • Cook dal,tomato and grated beetroot in a MV safe bowl 15min.
  • Once cooked mash them well add salt and rasam pwd and cook for 2 mins.
  • For seasoning in a pan add ghee mustar,cumin seeds,curry leaves,asafoetida and make a paste of coriander and garlic.
  • Combine all and add to rasam .
  • Serve hot with rice.


Rasam Powder


Ingredients

  1. Cumin seeds-1/2 cup
  2. Coriander seeds-3/4 cup
  3. Black peppercorns-1/2 cup
  4. Fenugreek seeds-1/2 tsp
  5. Tur dal-1 tsp
  6. Channa dal-1tsp
  7. Curry leaves-1cup
  8. Asafeotida-1/2 tsp
  9. Red Chillies-10

Directions
  • Dry roast all ingredients one by one.
  • Cool them and grind to a fine powder.

Wednesday, July 8, 2009

Sambar Powder


Ingredients
  1. Coriander seeds-1 cup
  2. Cumin seeds-1cup
  3. Channa dal-3/4 cup
  4. Dry Coconut -1 cup
  5. Urad dal -3/4cup
  6. Black peppercorns-1 1/2 tsp
  7. Mustard seed-1 1/2 tsp
  8. Fenugreek seeds-1 1/2 tsp
  9. Red chillies-15
  10. Curry leaves -handful
  11. Poppy seeds-2 tsp
  12. Turmeric pwd-2 tsp
  13. Asafetida-1 tsp

Direction
  • Roast each ingredient separately on a pan .
  • Allow to cool and grind to a fine powder.
  • Store in airtight container.

Shell Cookies


Ingredients

  1. Plain flour-1 cup
  2. Salt -a pinch
  3. Sugar-1/2 cup
  4. Water -1/2 cup
  5. Oil

Directions


  • Knead flour salt with water to bind the mixture together.
  • Once done roll down flat to with rolling pin.
  • With a knife cut into small squares about 1 inch.
  • Roll these squares into cone shape and press the cone opening with a fork which gives a shell shape.You can try your own method.
  • Heat oil in pan the fry till they brown golden brown and place on kitchen tissues to absorb extra oil.
  • In meantime make the syrup.
  • Bring water 1/2 cup and sugar 1/2 cup to boil till 2 string thickness.
  • Add the syrup to fried stuff give it a good stir to equally distribute the sugar coating.
  • Allow to cool and store in airtight container.

Surti Papadi Beans Curry


Ingredients

  1. Surti Papadi Beans (frozen)-1 packet
  2. Onions-1
  3. Tomato-1
  4. Ginger-Garlic paste-2 tsp
  5. Coconut(grated)-handful
  6. Chillies-4
  7. Sambar Pwd -2 tsp
  8. Oil
  9. Mustard-1tsp
  10. Cumin pwd-1 tsp
  11. Curry leaves
  12. Asafoetida
  13. Salt -to taste
  14. Tamarind juice
  15. Turmeric pwd -1/2 tsp
  16. Coriander-to garnish
Directions
  • Add oil in pan.
  • Add mustard,cumin seeds,hing and curry leaves.
  • Make a paste of onions,ginger- garlic,chillies ,tomato,coconut and sambar pwd.
  • Add the paste ,turmeric pwd and salt to the pan and cook till raw smell goes off.
  • Add little water and beans cook for 10 -15 mins.
  • Add tamarind juice and cook for 2-3 mins.
  • Garnish with coriander.
  • Serve hot with rice/roti.

Ragi Balls


Ingredients

  1. Ragi flour-1cup
  2. Salt-1/4 tsp
  3. Water-1 1/2 cup

Directions
  • Mix 1 tsp of ragi flour in 1 1/2 cups of water
  • Add salt to the mixture.
  • Heat the mixture in a non-stick hollow pan and bring it to boil.
  • Add the remaining ragi flour little by little , stirring continuously to avoid lumps.
  • Cooking should be done for 15-20 mins till the mixture binds together.
  • You can know the mixture is cooked by touching with dry finger it should not be sticky.
  • Remove from flame at this point.
  • Wet your hands and make balls when it is still hot.
  • Serve hot with any curry .

Tuesday, July 7, 2009

Microwave Mint Pulao


Ingredients

  1. Rice-2 cups
  2. Mint leaves-1 bunch
  3. Coriander leaves -handful
  4. Chillies-4
  5. Peas- 1/2 cup
  6. yogurt-4 tsp
  7. Oil-3 tsp
  8. Cinnamon Stick -1
  9. Cloves-3
  10. Start Annis-2
  11. Green cardamom -4
  12. Black cardamom-2
  13. Bay leaves-2
  14. Shahi jeera-1 tsp
  15. Cumin pwd-1 tsp
  16. Garam Masala-1tsp
  17. Dhania pwd-1 tsp
  18. Ginger-1/2''
  19. Garlic-4 pods
  20. Salt- to taste
  21. Turmeric -1/2 tsp
  22. Red Chillie pwd-1/2 tsp

Directions


  • Soak rice in water for about 10-15 mins.
  • In a microwave bowl add oil and heat for a min.
  • Remove bowl and add cinnamon Stick ,cloves,start annis,green cardamom,black cardamom,bay leaves,shahi jeera to the oil .
  • Heat for a min again.
  • Meantime in a blender ,blend mint ,coriander leaves,chillies,ginger,garlic,dhania pwd,cumin pwd,garam masala,turmeric pwd,red chillie pwd to a fine paste.
  • Add this paste to the bowl and give good mix heat for 3 mins.
  • Once done add yogurt,salt and peas and heat for another 2 mins.
  • Now add soaked rice along with 2 cups water.
  • Give a good mix .And microwave up to 20 mins.
  • Rice will to perfectly cooked.
  • Serve hot with raitha.

Eggplant Chutney


Ingredients

  1. Eggplants-2
  2. Tomato-1
  3. Chillies-5
  4. Tamarind-lime size
  5. Mustard-2tsp
  6. Cumin seeds-2 tsp
  7. Oil-6 tsp
  8. Salt -to taste
  9. Asafoetida
  10. Split channa dal-2 tsp

Directions

  • In a pan add oil ,when hot enough add mustard,cumin seeds,Asafoetida and channa dal.
  • Fry till brownish add tamarind and chillies fry for 2 mins.
  • Now add tomato cover the pan at this point for tomato to cook for 2 mins.
  • Add eggplant at this point and little water to help the eggplant to soften.
  • Cover the pan for 4-5 mins .
  • Give it a stir now and then.
  • Turn off the flame once cooked and allow to cool.
  • Grind the mixture into a paste .
  • In a pan add oil, mustard ,cumin seeds for seasoning.
  • Serve hot with rice /bread.

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