This is my first blog of the decade (that statement seems really heavy!!!) One of my new year resolutions for the year has been to eat healthy and also add new receipes to our cuisine. I intend to blog about all my experiments in my kitchen in this regard and publish all the successful ones (hope there will be many). My theme about quick n'easy n' healthy ways of cooking continue! I intended to redo my blog template before my first update for the decade but well, life got in the way.
Here's to a very healthy 2010 and the decade to come!
Ingredients
■1 medium sized bitter gourd
■2 green chilies thinly sliced
■1/4 tsp turmeric powder
■3/4 tsp red chilli powder
■Salt to taste
■grated coconut
■a few curry leaves
■1 cup thinly sliced onions
■1/4 tsp mustard seeds
■2 tbsp oil
Method
Cut the bitter gourd into half length wise. Slice along the width of the pieces as thin as you can get.
Place the bitter gourd , coconut, curry leaves and the sliced green chilies in a bowl, add the turmeric and chilli powders and salt and mix well. Keep the mixture aside for about 15 minutes.
In a shallow frying pan, heat 1 tbsp oil and add the mustard seeds and let these splutter add the onions. Fry till the onions turn brown. Add the marinated bitter gourd mixture and stir well.
Reduce the heat, and cover the pan with a tight fitting lid. Cook for about 5 minutes covered.
Remove the lid, turn up the heat, add the fried onions and mix well. Stir fry on high heat till the mixture is well browned.
The spicy bitter gourd stir fry goes best with rice and a light gravy. I love it the best with rice and plain yogurt.
Saturday, January 9, 2010
Tuesday, December 15, 2009
Beetroot & Orange Salad
The inspiration for this interesting salad was from our recent trip to Tanzania. They served this for lunch and we absolutely loved it. The unique blend of the flavors of the sweetness of beetroot and the sour-sweet orange makes this salad quite flavorful. Unfortunately, I did not get the exact receipe from the chef so I trusted my sense of taste and smell to guess the contents. And of course, I added my touch!
Ingredients:
•1beetroot
•1 orange
•1 tbsp olive oil
•Handful fresh coriander
1.Wash the beetroot, scrub to remove any mud. Immerse it in water and boil in microwave for 15-20 mins or until tender. (Cooked beetroot keeps in the fridge for about 3 days, if in a sealed container.) Immerse in cold water and drain. Then slice into small cubes.
2.Peel the orange. Cut it in half. Separate the segments, removing the pips. Or, slice into rounds.
3. Combine the beetroot and orange. Add olive oil and mix well. Add salt and ppper to taste
4.Optional: You may also add finely chopped coriander.
Ingredients:
•1beetroot
•1 orange
•1 tbsp olive oil
•Handful fresh coriander
1.Wash the beetroot, scrub to remove any mud. Immerse it in water and boil in microwave for 15-20 mins or until tender. (Cooked beetroot keeps in the fridge for about 3 days, if in a sealed container.) Immerse in cold water and drain. Then slice into small cubes.
2.Peel the orange. Cut it in half. Separate the segments, removing the pips. Or, slice into rounds.
3. Combine the beetroot and orange. Add olive oil and mix well. Add salt and ppper to taste
4.Optional: You may also add finely chopped coriander.
Monday, December 14, 2009
Rajma Curry
The receipe was given by my collegue at work, Rita. She brought Rajma chawal for lunch one day and I totally flipped for it. Thanks a lot to her for sharing the receipe, though I have tried to make it as close to what the receipe says, I maintain that it still is not the same as hers. Anyways, my quest for the perfect rajma continues.
1 cup rajma beans
2 medium onions, finely chopped
6 to 8 garlics pods
2 green chilies
1 tsp ginger garlic paste
½ teaspoon haldi
1 tsp chili powder
2 tsp dhania jeera powder
1 tsp. garam masala
2 medium sized tomatoes, chopped
Oil
Salt to taste
Method:
1. Wash the rajma seeds and soak in water overnight. Then pressure cook for 30 minutes. Don’t keep in the cooker for too long else they will become soft.
2. Finely chop onions, garlic, ginger and green chillies. Heat oil in a pan, fry the same.and let it brown.
3. When the onions are nearly brown, put in a teaspoon of garam masala and let it brown with the onions and garlic
4. Once the onions are browned, put in all the masalas (turmeric, chilli powder, dhania powders and let it getl golden brown. (Keep the stove on low else the masala will burn)
5. Now add chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
6. Add boiled rajma and salt to the tomato mixture and allow to cook for 5 to 10 minutes.
7. Eat with plain white rice or parathas…
1 cup rajma beans
2 medium onions, finely chopped
6 to 8 garlics pods
2 green chilies
1 tsp ginger garlic paste
½ teaspoon haldi
1 tsp chili powder
2 tsp dhania jeera powder
1 tsp. garam masala
2 medium sized tomatoes, chopped
Oil
Salt to taste
Method:
1. Wash the rajma seeds and soak in water overnight. Then pressure cook for 30 minutes. Don’t keep in the cooker for too long else they will become soft.
2. Finely chop onions, garlic, ginger and green chillies. Heat oil in a pan, fry the same.and let it brown.
3. When the onions are nearly brown, put in a teaspoon of garam masala and let it brown with the onions and garlic
4. Once the onions are browned, put in all the masalas (turmeric, chilli powder, dhania powders and let it getl golden brown. (Keep the stove on low else the masala will burn)
5. Now add chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
6. Add boiled rajma and salt to the tomato mixture and allow to cook for 5 to 10 minutes.
7. Eat with plain white rice or parathas…
Saturday, December 5, 2009
Drumstick and Brinjal dry Curry
This a really off-beat dish prepared by Ravi's mom this time on our trip home. We found it quite unique because it combines brinjals, drumsticks and channa, very simple to make and not to mention extremely yummy.
Ingredients:
Tender brinjals
Drumsticks
Cooked channa (optional)
turmeric powder
chilli powder
coriander powder
curry leaves
salt
Preparation:
Drop cut drumsticks in boiling water for 2 minutes, it needs to be just done.
Add vagar items in hot oil, drop the brinjals in, add the powders, stir for a while. Then add the drumsticks. Close the lid and cook until they are done and the flavors mixed well. Open the lid so that the dish becomes slightly dry.
Lastly, you ma
y add channa. Add, salt to taste
Tuesday, November 24, 2009
Today it ended up being a bachelor's night. Wife had summons that she could not ignore! So I was all to myself and I initially thought of all the healthy things I could make? Then decided to do just the opposite and cooked my favorite - potatoes in a new way :) So this dish is from the Chettinad areas of Tamil Nadu and is perfectly yummy on a cool autumn evening (thanks to the plethora of spices that go into this dish). So to compensate for the spicy Urulai Chettinad
, I made a Jeera Rice (Cumin Rice) that brings out the spices in the Urulai Chettinad just perfectly. I will update the recipe shortly, but if only wifey was here, it would have gone just nice with a glass of Pinotage :)
But then, I would have never got the opportunity, right...
, I made a Jeera Rice (Cumin Rice) that brings out the spices in the Urulai Chettinad just perfectly. I will update the recipe shortly, but if only wifey was here, it would have gone just nice with a glass of Pinotage :)But then, I would have never got the opportunity, right...
Friday, November 13, 2009
Quick Rava Pongal
This weekend morning, the weather outside was crisp and cool. I was in the mood to make something a South Indian breakfast yet I did not want to miss much of this wonderful morning. So here's a quick recipe to make yummy Rava Pongal (Semolina Pongal).Ingredients:
Rava - 1 cup
Moong dal (pasi paruppu) - 1/2 cup
Milk - 1/2 cup
Cashew nuts - 10
Pepper corns -1 tsp
Cumin seeds - 2 tsp
Ginger - 1 inch (minced)
Ghee - 1 tbsp
Oil - 2 tbsp
Curry leaves - a few
Procedure:
Pressure cook the dal, strain and save the stock and set aside the dal.
Roast the rava in a tsp of ghee and set aside.
In the same pan, add the remaining ghee and oil and season with pepper corns and cumin seeds.
Then add the cashews, ginger and curry leaves and fry until cashews turn golden brown.
Add two and half cups of the following mixture - water, milk, the strained water from dal.
Add salt and let the mixture boil. Then add the roasted rava and stir in medium heat until the rava is well cooked and reaches a semi solid consistency.
Now add the cooked dal, mix and cover in low heat for 5 mins.
Add some ghee on the top and mix well.
Serve hot with coconut chutney, sambar.
We also made some nice coffee to go along with it. Enjoy!
Sunday, August 9, 2009
Meen Moilee (Fish Moilee)
Being a Malayalee, I was expected to eat fish al through. I just realized that it is an acquired taste, of late. Here's my first attempt to make a fish curry at home, true blue traditional style with coconut milk. The inspiration was seeing a National Geographic documentary on South Indian food. It rocks!
Ingredients
Fish - ½ kg (Sliced) (I used King fish but I suppose you can do with Pearl Spot, Haddocks or even Cod fillets)
Onion - 2 nos. (Sliced)
Green chilly - 6 nos.”
Ginger - 1” piece
Garlic - 4 cloves ”
Curry leaves - 1 sprig ”
Masala
Coriander powder - 1 tsp
Pepper pod - ¼ tsp
Cumin - ¼ tsp
Turmeric - ¼ tsp
Coconut milk - ½ cup (thin milk)
- ½ cup (thick milk)
Oil - 2 tbsp
Method:
Heat oil in a flat pan with a lid
• Fry the sliced ingredients light brown
• Add the ground spices and fry on low heat for 5 minutes
• Using the spatula push the mixture to a side of the pan
• Place the fish in a single layer in the center
• Pull the paste over the fish and pour the thin coconut milk
• Cover and cook for 10 minutes; give an occasional gentle shake to the pan
• Pour the thick milk, taste for salt, place thick slices of tomato; simmer and remove.
• May be served with nice fragrant basmati rice.
Enjoy and give your feedback.
Friday, August 7, 2009
Pumpkin Erissery
Ingredients
Pumpkin(Mathanga) - 1 cup
Salt - As reqd
Coconut(grated) - 5 tbsp
Cumin seeds(Jeerakam) - A pinch
Dry red chilly(Kollamulaku) - 1 no
For seasoning:
Coconut oil - 1 tbsp
Coconut (grated) - 1 tbsp
Mustard seeds - A pinch
Dry red chilly - 1 no
Curry leaves - 1 stalk
Method:
1)Grind together grated coconut, cumin seeds and dry red chilly into a paste.
2)Cook pumpkin along with salt and water, until half done.
3)Add the ground paste and cook well.
4)Remove from fire.
5)Heat coconut oil, add the mustard seeds, curry leaves and red chilly.
6)When it starts to splutter, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.
7)Add the seasoning to the cooked vegetable and mix well.
Serve with hot rice and papadam.
Pumpkin(Mathanga) - 1 cup
Salt - As reqd
Coconut(grated) - 5 tbsp
Cumin seeds(Jeerakam) - A pinch
Dry red chilly(Kollamulaku) - 1 no
For seasoning:
Coconut oil - 1 tbsp
Coconut (grated) - 1 tbsp
Mustard seeds - A pinch
Dry red chilly - 1 no
Curry leaves - 1 stalk
Method:
1)Grind together grated coconut, cumin seeds and dry red chilly into a paste.
2)Cook pumpkin along with salt and water, until half done.
3)Add the ground paste and cook well.
4)Remove from fire.
5)Heat coconut oil, add the mustard seeds, curry leaves and red chilly.
6)When it starts to splutter, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.
7)Add the seasoning to the cooked vegetable and mix well.
Serve with hot rice and papadam.
Delicious Sundal Recipe
Sundal is a quick and nutritious addition to the dietary repertoire. The measurements given are approximations; feel free to vary the amounts according to your own taste.
Ingredients
•1 cup white channa
•1 teaspoon mustard seed
•1 tablespoon urad dal
•1 tablespoon channa dal
•1-3 green chillies, chopped
•4-8 curry leaves
•2 teaspoons fresh ginger
•1/4 teaspoon asafetida
•2-4 tablespoons chopped fresh coriander leaves
•2-4 tablespoons shredded coconut
•1-2 tablespoons oil or ghee
Soak lentils overnight, drain and rinse.Pressure cook until soft.
In a separate small saucepan, heat oil or ghee over medium heat. When it is hot but not smoking, add mustard seeds.
After it stops spluttering, add urad dal , channa dal, green chillies, curry leaves, chopped ginger, asafetida (hing), and cook gently.
Add the cooked channa, mix well add some fresh chopped coriander leaves.
Ingredients
•1 cup white channa
•1 teaspoon mustard seed
•1 tablespoon urad dal
•1 tablespoon channa dal
•1-3 green chillies, chopped
•4-8 curry leaves
•2 teaspoons fresh ginger
•1/4 teaspoon asafetida
•2-4 tablespoons chopped fresh coriander leaves
•2-4 tablespoons shredded coconut
•1-2 tablespoons oil or ghee
Soak lentils overnight, drain and rinse.Pressure cook until soft.
In a separate small saucepan, heat oil or ghee over medium heat. When it is hot but not smoking, add mustard seeds.
After it stops spluttering, add urad dal , channa dal, green chillies, curry leaves, chopped ginger, asafetida (hing), and cook gently.
Add the cooked channa, mix well add some fresh chopped coriander leaves.
Saturday, August 1, 2009
Stuffed Chicken
 | This was the main course for the Boy's cookout lunch and I did get some good reviews for it. Ingredients Method 1. Preheat oven to 250C |
Friday, July 17, 2009
Chicken Katsu Curry
I enjoy this dish whenever I visit Wagamama restaurant. So here' the recipe if you want to try this at home.
Ingredients :
4 large chicken breasts
plain flour, for coating
4 eggs, beaten
bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve
for the vegetable curry :
2 tbsp butter
half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
for the Katsu curry sauce :
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper
Preparation and Cooking Instructions :
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.
Ingredients :
4 large chicken breasts
plain flour, for coating
4 eggs, beaten
bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve
for the vegetable curry :
2 tbsp butter
half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
for the Katsu curry sauce :
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper
Preparation and Cooking Instructions :
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.
Saturday, April 18, 2009
Beetroot Pachadi
We hosted a Vishu sadya where all friends pitched in. One of my contributions was Beetroot pachadi which got good compliments so I am documenting it for repeat's sake!
Ingredients
Beetroot - 2 large
Green Chilli - 3
Grated Coconut - As per ur wish
Curd - half cup
Mustard seeds - 1 tsp
Method :
1. Grate the beetroot.
2. Cut the green chillies lenghwise
3. In a little oil splutter mustard, curry leaves and add the beetroot. Cook till the beetroot is done. Allow it to cool.
4. Grind coconut with some mustard seeds. Add this to curd and mix well. Add salt to taste.
5. Add the beetroot into this mixture and mix well.
Pachadi is ready to be served.
Ingredients
Beetroot - 2 large
Green Chilli - 3
Grated Coconut - As per ur wish
Curd - half cup
Mustard seeds - 1 tsp
Method :
1. Grate the beetroot.
2. Cut the green chillies lenghwise
3. In a little oil splutter mustard, curry leaves and add the beetroot. Cook till the beetroot is done. Allow it to cool.
4. Grind coconut with some mustard seeds. Add this to curd and mix well. Add salt to taste.
5. Add the beetroot into this mixture and mix well.
Pachadi is ready to be served.
Saturday, March 14, 2009
Traditional Gujarati Khichdi
In continuation of my gujurati meal experiment, I tried the gujju khichdi which turned out really well (if I must admit so myself)
Ingredients
2 cup moong dal
1 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup to 2 cups of water to make it nice and gooyee), cover with the lid and cok it for 4-5 whistles.
Serve the Khichdi and Kadi hot with pickle or with a papad! Enjoy the taste of a traditional gujarati meal:)
Ingredients
2 cup moong dal
1 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup to 2 cups of water to make it nice and gooyee), cover with the lid and cok it for 4-5 whistles.
Serve the Khichdi and Kadi hot with pickle or with a papad! Enjoy the taste of a traditional gujarati meal:)
Wednesday, March 11, 2009
Kadi
We rediscovered that we absolutely love kadhi when we had it as part of the thali at Rajdhani, a rajastani thali place. I decided to try my hand at some of the dishes that they prepared that this is the first of the lot!
Ingredients
2 cups curd
2 cups water
1 tbsp besan
2 tbsp Kadhi masala (Badshah)
finely chopped coriander leaves
salt
Mix all the ingredients with the kadhi masala and stir well. Now cook on low flame, stirring in between. Let is boil till it thickens a bit and is cooked completely. Garnish with coriander leaves.
I am told that you can also add fried bhindi, drumsticks, pakora etc to enhance the flavor but have not tried it yet!
Ingredients
2 cups curd
2 cups water
1 tbsp besan
2 tbsp Kadhi masala (Badshah)
finely chopped coriander leaves
salt
Mix all the ingredients with the kadhi masala and stir well. Now cook on low flame, stirring in between. Let is boil till it thickens a bit and is cooked completely. Garnish with coriander leaves.
I am told that you can also add fried bhindi, drumsticks, pakora etc to enhance the flavor but have not tried it yet!
Tuesday, March 10, 2009
Vegetarian Kheema(Soya curry)
Ingredients:
-------------------
Soya granules 1cup
Tomatoes 2 to 3 meduim size
Onion 1 medium size
Ginger & Garlic paste 1tsp each
Turmeric powder 1tsp
Chilli powder 2 tsp
Salt a/c to taste
Dhaniya or Coriander powder 1 tsp
Garam masala 1/2 tsp (optional)
Fresh cilantro 1/2 cup
Lime juice 1/2 tsp (optional if not adding garam masala)
Oil for cooking
Method:
------------
Soya granules 1cup
Tomatoes 2 to 3 meduim size
Onion 1 medium size
Ginger & Garlic paste 1tsp each
Turmeric powder 1tsp
Chilli powder 2 tsp
Salt a/c to taste
Dhaniya or Coriander powder 1 tsp
Garam masala 1/2 tsp (optional)
Fresh cilantro 1/2 cup
Lime juice 1/2 tsp (optional if not adding garam masala)
Oil for cooking
Method:
------------
- Wash and soak granules in warm water for 1/2 hr
- Menawhile, cut tomatoes into thin slices or make puree and keep aside
- Cut onions into thin slices
- Take a wide pan, heat oil and add onions and fry till light brown in color
- Add ginger-garlic paste and fry for 1 min
- Add turmeric powder and fry for few seconds, add soya granules by squeezing all water from it into the pan and mix well.
- Fry for 2 minutes. Add all other masalas including salt and mix well (if needed very little water ) and allow to cook with closed lid on medium heat for 5 minutes.
- Now add tomatoes and mix well. Again allow to cook for 5 more minutes or untill tomatoes are cooked completely. (Here if you are adding tomato puree, then add it after 5th step.
- Finally add cilantro and lime juice and mix well and sim for 2 minutes.
- Remove from heat and serve with hot chapathis or plain rice.
Simple Sabudana Upma
I had tried making this dish so many times but was totally unsuccessful until the day Veena made it in from of me in my kitchen and proved that this was an extremely easy dish to make!
Here goes :
Ingredients
---------------
2 cups of Sabudana
6 to 7 green chillies (make a cut in th middle of each one or else into small pieces)
1 tsp cumin seeds (jeera)
2 medium sized potatoes, cut into small cubes
2 tsp lime juice
---------------
2 cups of Sabudana
6 to 7 green chillies (make a cut in th middle of each one or else into small pieces)
1 tsp cumin seeds (jeera)
2 medium sized potatoes, cut into small cubes
2 tsp lime juice
2tsp groundnut powder
2 to 3 tsp of oil
salt (as required)
2 to 3 tsp of oil
salt (as required)
Method
--------------
--------------
1. Wash Sabudana 2 to 3 times.Fill water upto its Sabuddana level or little less and soak for over night.
2. Heat the oil in a wok, add cumin seeds and fry for few seconds, then add green chillies and fry for a minute or two.
3. Now add potatoes and fry until it is cooked
4. Then add sabudana and salt.
5. Mix all the ingredients well on medium heat.Once mixed well add lime juice or peanut powder .Mix well and keep on low heat for a minute.
Tuesday, March 3, 2009
Palak Corn
Ingredients :
Palak (Spinach) roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used frozen corn)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Ginger paste
Garlic paste
Corriander Powder 1 teaspoon
Cumin seeds 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
Hing one pinch
Amchor powder
Heat one table spoon oil in the pressure cooker. When it is hot add green chillies, ginger and garlic paste, tomatoes, coriander powder and then add the palak/spinach.Cook for one whistle till the spinach leaves wilt.
Blend it to a paste after it cools down.
Now again take a pan heat a little oil and sputter jeera, hing, onions, haldi, red chilli powder, saute for a minute then add the corn. Saute for another few minutes, then add the palak paste. Add pinch of amchoor, sugar and milk.
Cover the curry and let it simmer for about 5 mins in low heat. Serve hot with chapattis or phulkas!
Palak (Spinach) roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used frozen corn)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Ginger paste
Garlic paste
Corriander Powder 1 teaspoon
Cumin seeds 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
Hing one pinch
Amchor powder
Heat one table spoon oil in the pressure cooker. When it is hot add green chillies, ginger and garlic paste, tomatoes, coriander powder and then add the palak/spinach.Cook for one whistle till the spinach leaves wilt.
Blend it to a paste after it cools down.
Now again take a pan heat a little oil and sputter jeera, hing, onions, haldi, red chilli powder, saute for a minute then add the corn. Saute for another few minutes, then add the palak paste. Add pinch of amchoor, sugar and milk.
Cover the curry and let it simmer for about 5 mins in low heat. Serve hot with chapattis or phulkas!
Butternut and Garlic Soup with Salsa
This recipe is dedicated to two of my closest friends who introduced me to two new things:
One the book shop KinuKoniya at Dubai Mall where I managed to find this wonderful recipe book called low fat Mediterranean Vegetarian recipes from where I got this recipe and Two for introducing me to the vegetable, Butternut, which I may not have tried otherwise…
The love/taste for Butternut recipes dates back to our South Africa Trip in December 2008 with Bindhu and Ravi. Being a vegetarian I was a bit paranoid about finding good veggie food….but thanks to Bindhu and Ravi I was introduced to a variety of dishes made with Butternut...Infact I practically lived on Butternut during my trip :-) …………………
…………….And then last week finding this recipe book was just perfect. I simply couldn’t wait to try the recipes and finally on Saturday night I decided to make the Butternut soup recipe detailed below…..The recipe is as………………….
Ingredients: (For 2)
1 Medium Size Butternut
2 Cloves of Garlic
1 medium sized onion
1 tsp coriander seeds
½ cube Maggie veg stock
1 tsp mixed herbs
1 tsp or 4-5 peppercorns
Salt to taste
For Salsa:
1 Red Bell Pepper
2 Medium sized Tomatoes
1 Red Chilli
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt to taste
Method:
1. Peel the butternut skin, deseed and dice into 1 inch pieces.
2. In a tray add butternut with 2 pods of chopped garlic and drizzle olive oil. To save time you can also place the bell pepper and tomatoes on one the side of the tray with a drizzle of olive oil. Now roast the veggies in the oven for about 20-25 minutes.
3. While veggies are being roasted, chop the onions lengthwise. Place a pan on the gas and pour some olive oil. Add coriander seeds and onions and sauté until onions are soft or slightly brown in colour.
4. Once the veggies are roasted remove the garlic and butternut and add to the sauted onions. Also add enough water (I used about 2 cups) along with maggie vegetable stock cube, mixed herbs and peppercorns and bring to a boil. (Cook the same for about 5 to 10 min) Once the Butternut starts boiling switch off the gas and allow the mixture to cool.
5. In the interim, start preparing the salsa by de-skinning the roasted bell pepper and tomatoes and chopping them roughly. Add the same to a mixer or blender along with red chillies, olive oil and balsamic vinegar. Blend the salsa mixture and keep aside.
6. Once the butternut mixture is cool, blend into a smooth soup consistency.
7. At the time of serving the soup add a spoonful of the salsa mixture and serve.
Note: Remember to add salt after tasting the soup as the Maggie cubes already contain salt.
Taste and definitely post your feedback!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ingredients: (For 2)
1 Medium Size Butternut
2 Cloves of Garlic
1 medium sized onion
1 tsp coriander seeds
½ cube Maggie veg stock
1 tsp mixed herbs
1 tsp or 4-5 peppercorns
Salt to taste
For Salsa:
1 Red Bell Pepper
2 Medium sized Tomatoes
1 Red Chilli
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt to taste
Method:
1. Peel the butternut skin, deseed and dice into 1 inch pieces.
2. In a tray add butternut with 2 pods of chopped garlic and drizzle olive oil. To save time you can also place the bell pepper and tomatoes on one the side of the tray with a drizzle of olive oil. Now roast the veggies in the oven for about 20-25 minutes.
3. While veggies are being roasted, chop the onions lengthwise. Place a pan on the gas and pour some olive oil. Add coriander seeds and onions and sauté until onions are soft or slightly brown in colour.
4. Once the veggies are roasted remove the garlic and butternut and add to the sauted onions. Also add enough water (I used about 2 cups) along with maggie vegetable stock cube, mixed herbs and peppercorns and bring to a boil. (Cook the same for about 5 to 10 min) Once the Butternut starts boiling switch off the gas and allow the mixture to cool.
5. In the interim, start preparing the salsa by de-skinning the roasted bell pepper and tomatoes and chopping them roughly. Add the same to a mixer or blender along with red chillies, olive oil and balsamic vinegar. Blend the salsa mixture and keep aside.
6. Once the butternut mixture is cool, blend into a smooth soup consistency.
7. At the time of serving the soup add a spoonful of the salsa mixture and serve.
Note: Remember to add salt after tasting the soup as the Maggie cubes already contain salt.
Taste and definitely post your feedback!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Saturday, February 14, 2009
Bananas with Vanilla Rum Sauce
Elegant and extremely easy. This was Ravi's contribution to the dinner.
Cook Time: 15 minutes
Ingredients:
• medium firm, ripe bananas, peeled and split lengthwise
•2 tablespoons butter
•1/4 cup packed light brown sugar
•1 pint vanilla ice cream, softened
•1 to 2 tablespoons light rum
Preparation:
Directions for bananas with vanilla rum sauce.
Melt butter in a large skillet over low heat. Add sugar; stir until melted. Add bananas; sauté for about 10 minutes, until just tender, turning once. In a medium bowl, stir together ice cream and rum. Remove bananas to a serving dish, spooning brown sugar juices over them. Serve with ice cream and rum sauce.
Tastes really yum especially the rum flavor in the icecream. The sugar got caramelized pretty quickly so will try it again to perfect it.
Cook Time: 15 minutes
Ingredients:
• medium firm, ripe bananas, peeled and split lengthwise
•2 tablespoons butter
•1/4 cup packed light brown sugar
•1 pint vanilla ice cream, softened
•1 to 2 tablespoons light rum
Preparation:
Directions for bananas with vanilla rum sauce.
Melt butter in a large skillet over low heat. Add sugar; stir until melted. Add bananas; sauté for about 10 minutes, until just tender, turning once. In a medium bowl, stir together ice cream and rum. Remove bananas to a serving dish, spooning brown sugar juices over them. Serve with ice cream and rum sauce.
Tastes really yum especially the rum flavor in the icecream. The sugar got caramelized pretty quickly so will try it again to perfect it.
Garlic Ginger Asparagus
Asparagus is stir fried with ginger and garlic. This is absolutely simple, takes less than 10 minutes including preparation time and tastes awesome as a side dish.
Ingredients:
• bunch of baby asparagus
•2 tablespoons olive oil
•1 large clove garlic, minced or pressed
•1/2 to 1 tsp grated fresh ginger
•2 tablespoons water
Preparation:
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch slanting slices.
Place wok or heavy skillet over high heat; when hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes).
Ingredients:
• bunch of baby asparagus
•2 tablespoons olive oil
•1 large clove garlic, minced or pressed
•1/2 to 1 tsp grated fresh ginger
•2 tablespoons water
Preparation:
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch slanting slices.
Place wok or heavy skillet over high heat; when hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes).
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