Nisha's Kitchen

Cabbage -Raw Banana curry

2012-02-15T07:04:00.000-08:00

Cabbage and potato is the usual combination we all cook at home , my mother used to use raw banana in place of potato and very unusual combo :) but i used to love her twist and now i realize its a much healthier combo.This simple curry goes well with rice and chappati

Cabbage - 3-4 cups , shredded
Raw banana - 1 small , about 1 cup chopped as in pic.
Mustard seeds - 1/2 tsp
Chana dal - 2 tsp
Cumin seeds - 1 tsp , crushed
Green Chili - 1 tsp
Curry leaves - a few
Pearl Onion - 6 , chopped
Ginger - 1 tsp , chopped
Turmeric - 1/4 tsp
Oil - 2 tbsp
Salt to taste.

Cook the chopped banana in quarter cup of water with little salt and turmeric .
When banana is fork tender , drain and keep aside.
Heat oil and add chana dal when it turns golden add the mustard and let it pop.
Add onion , chili and curry leaves and cook till onion is translucent.
Add the turmeric, cumin , ginger and shredded cabbage and mix well.
Cover and cook for 2-3 minutes , uncover and add the cooked banana.
Mix well and add salt and cook for another few minutes and serve.

Sending it to Winter Vegetables Event at riappyayan.blogspot.com

ChowChow/Chyote Squash stirfry

2012-02-12T22:39:00.000-08:00

Chow chow is a very common vegetable in bangalore and cooked in lots of different ways. This is my friend Meera's recipe. When she cuts the vegetable each and every piece is uniform and curry looks very beautiful. I am yet to learn to chop like that from her.

Chow Chow - 2 cups , chopped into small pieces.
Green chili - 2 tsp , chopped
Ginger - 2 tsp , chopped
Curry leaves - a few
Turmeric Powder - 1/8 tsp
Mustard Seeds - 1/4 tsp
Urad dal - 1 tsp
Hing - a pinch
Salt to taste
Oil - 1tbsp

Heat oil and the urad dal and let it turn golden .
Add mustard and let it pop.
Add the hing , ginger and curry leaves.
Add the turmeric to oil and then the squash.
Cover and cook for two to three minutes .
Then uncover mix well and cook till squash is tender.
Add the salt and mix well and you are ready to serve.
Goes well with curd rice.

Sending it to healthy-hearty-event

Long beans parpu usli / Long beans cooked with ground and steamed lentil

2012-02-08T03:29:00.000-08:00

For this months blog hop i visited Priya Srinivasan's blog : http://enveetukitchen.blogspot.com . Thoroughly enjoyed browsing through her wonderful recipes and finally decided on cooking her mom's parpusli. She has used french beans but i had long beans which we call achiyga payar in kerala so used it.

Long beans - 2 cups , chopped
Toor Dal (Any split lentil of choice) - 1/4 cup
Red chili - 5-6
Curry leaves - a few
Hing - two pinches or 1/8 tsp if using store brought powder
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Turmeric - 1/4 tsp
Salt

Step 1: Usli Preparation

Wash and soak the dal in water for 30 minutes.
Without adding any water ,pulse the dal ,red chili and salt together in grinder.
Grind it to a very coarse paste.
Steam the dal mixture, till a tooth pick comes clear.
Once cooled pulse it in again in grinder for few times and set aside.

Step 2

Wash and chop the beans to tiny pieces and keep aside.
Heat oil and add the hing and mustard and let it pop.
Add the curry leaves , turmeric and beans and mix well.
Add 1/4 cup water, salt and cover and cook.
When the beans is tender, add the usli from step 1.
Mix well and cook for another 3-4 minutes.
Serve it with hot rice and sambar or rasam .

Blog-Hop-Wednesdays" at tickling palates

Papaya Thoran

2012-02-03T23:32:00.000-08:00

Papaya is a staple vegetable in kerala kitchens and almost everyone will have a papaya plant in their yard :) . It is said to be good for you and is used in a lot of different preparations.Here is one easy recipe.

Raw papaya - 2 cups , grated.
Coconut - 1/4 cup , grated
Green Chili - 2
Pearl Onion - a few , chopped
Curry leaves - a few
Turmeric - 1/4 tsp
Urad dal - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Salt
Oil - 1 tbsp

Crush coconut , chili , turmeric and cumin together.
Heat oil and add dal and mustard and let it pop.
Add the onion and cook till translucent.
Add the coconut mixture and curry leaves.
Mix well and cook for a minute.
Add the grated papaya and mix well and cover.
Cook for 3- 4 minutes and add the salt and mix well.
Cook for another few minutes and you are ready to serve.

Bottlegourd Adai/ Bottlegourd pancake south indian style

2012-01-19T12:06:00.000-08:00

Adai is a quick dosa from tamilnadu . Batter need not be fermented. Any vegetable or herb can be added to enhance the taste of batter. This is my favorite version of adai which have arrived at after a lots of trial and error.

Raw Rice - 1/2 cup

Moong Dal - 1/4 cup

Chana Dal - 2 tbsp

Toor Dal - 2 tbsp

Urad Dal - 2 tbsp

Ginger - 1 inch piece

Coconut - 1/4 cup,grated

Green Chili - a few to taste

Bottlegourd /lauki - 1 cup , grated

Curry Leaves - 1 spring , chopped

Salt to taste

Ghee or Oil - 1/4 cup

Ghee - 2 tsp , for tempering

Hing - 1/8 tsp

Wash rice and dals very well.
Soak them together for 3-4 hrs.
Grind rice , dal, chili and ginger with a cup of water.
Heat ghee and add hing and then curry leaves.
Add the grated bottlegourd , coconut and salt.
Cool the mix and add to the batter.
Mix everything well and get ready to make adai.
Heat a frying pan or skillet and pour a ladleful of batter.
Spread the batter like a dosa /pancake.
Pour a tsp of ghee around over the dosa.
Once the dosa cooks on one side flip and cook the other side.
And serve with any chutney of choice.

Sending it to Bottlegourd Event : http://vegetariantastebuds.blogspot.com

Sending it to Show me your hits : Healthy Treats Event : http://sangeethaskitchen.blogspot.com

Methi and Amaranth leaves stirfry

2012-01-13T23:20:00.000-08:00

Methi we brought this week was a little too bitter so i mixed it with equal part of amaranth leaves and the stir fry was really yummy.

Methi - 2 cups , chopped
Amaranth - 2 cups , chopped
Onion - 1 cup , chopped
Mustard Seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add mustard seeds and let it pop.
Add the onion and cook till translucent.
Add the turmeric and chili powder and cook for 30 secs.
Add the greens ,cover and cook.
When the water evaporates completely add salt.
Mix well and you are ready to serve.

Sending it to new-u-event @ vardhini's blog

Cauliflower and spinach soup & Awards

2012-01-13T11:53:00.000-08:00

This soup recipe is from a friend Supraja. she showed us her very popular cream of broccoli soup and today i have tried a variation with cauliflower and spinach.Its a perfect soup for the cold weather .

Cauliflower - 2 cup , florets separated and washed
Spinach - 1 cupOnion - 1/2 of big one , chopped
Green Chili - 1, slit
Ginger - 1 inch , sliced into half
Wheat Flour - 1 tbsp
Milk - 1 1/2 cup
Water - 1 cup
Black pepper - 1/2 tsp
Salt to taste
Butter - 1/2 tbsp

Melt the butter in a deep a sauce pan and add onion.
Mix well and let onion turns translucent and add cauliflower .
Saute for few minutes and add the wheat flour.
Mix well and cook for another few minutes.
Add 1 cup of milk , spinach,chili and ginger .
Cook till the cauliflower turns just fork tender.
Allow the mixture to cool enough to handle .
Fish out chili and ginger pieces and then puree.
Add the rest of milk and water to the puree .
Simmer the puree for another 2- 3 minutes .
Add salt and pepper mix well and your soup is ready to serve.

Sending it to :
Healthy soups @http://priyaeasyntastyrecipes.blogspot.com

Healing food cauliflower @http://vardhiniskitchen.blogspot.com

AWARD1 :Sangeetha of http://sangeethaskitchen.blogspot.com has showered us with a lot of wonderful awards. Thank You very much for the awards Sangeetha.

Forwarding it to this wonderful bloggers
Priya : http://priyasnowserving.blogspot.com
Deepa : http://hamareerasoi.blogspot.com
Gayathri : http://g3foodspot.blogspot.com
Santosh : http://santoshbangar.blogspot.com

AWARD2 :Shoba of http://sobha-goodfood.blogspot.com sent this cute award. Thank You Shoba.

Forwarding it to these wonderful blogger
Arathi : http://yummytummy-aarthi.blogspot.com
Faseela : http://faseelanoushad.blogspot.com
Hema: http://aromatic-cooking.blogspot.com
Neha : http://muchmorethanahomemaker.blogspot.com
Suja : http://kichencorner.blogspot.com

AWARD3 : of http://cook-ezee.blogspot.com has sent this wonderful award. Thank you very much prathibha.

Liebster' means favourite or dearest in German. Rules for accepting the award:

- Thank the person who gave the award and link back to their blog.

- Copy and paste the award to your blog.

- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.

- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

Forwarding it to these wonderful blogger
Hari Chandana : http://thecuisine.blogspot.com
Maayka : http://maayeka.blogspot.com
Priya : http://priyaeasyntastyrecipes.blogspot.com
Divya : http://edivyaraj.blogspot.com

HorseGram Podi

2012-01-11T16:53:00.000-08:00

I was paired with Priya of http://priyaeasyntastyrecipes.blogspot.com for this months blog hop .She has a wonderful collection of fabulous recipes and when i saw this traditional recipe at her blog i knew what i wanted to cook. Horsegram which is called mudhira in malayalam is said to be very warm so its really good podi for winter season . I have heard ,my mom say that horse gram should be used very judiciously in summer but can be eaten in winter in which ever form you like.

Horsegram /Mudhira - 1/4 cup
Toor Dal - 1 tbsp
Whole Dry Red Chilli - 1
Peppercorn - a few
Salt

Roast horsegram till color changes to dark red on low heat.
Roast the dal to golden on low heat.
Roast the red chili till fragrant.
And toss black pepper too for a few minutes on low heat.
Once everything cools grind it to a powder.

Serve sprinkled on hot rice with ghee or use as seasoning for vegetable.

"Blog-Hop-Wednesdays" at tickling palates.

Quick Pavakka Mezkuvarrati

2012-01-09T14:07:00.000-08:00

Here is a quick stir fry that goes well with curd or sambar rice. If you ask me i even love it with roti. My mom makes so many version of this stirfry and i love them all but specially this one for its simplicity.

Bitter Gourd/Pavakka - 2
Curry Leaves - a few
Whole Dry Red Chili - 3, crushed
Turmeric Powder - 1/4 tsp
Salt to taste
Coconut Oil - 1 tbsp

Wash the pavakka and divide into half and slice thin.
Heat oil in a wide frying pan .
Add curry leaves and crushed red chili.
Then add turmeric to the oil and sliced pavakka.
Add salt and mix well and cook on medium heat.
Cook till the vegetable is cooked to the crispiness of your liking

PS :This stir fry stays good even outside the fridge for two three days so perfect for traveling.

French Beans Mezhukvaratti

2012-01-07T17:15:00.000-08:00

French beans is cooked here in coconut oil with little to no spices . Goes very well with curd rice and is perfect for lunch box. Can be served as a warm salad too .

Fresh Beans - 2 cups , chopped as in picture
Onion - 1/4 cup , chopped
Green Chili - 2 , chopped
Ginger - 1/2 tsp, chopped fine
Curry Leaves - a few
Mustard seeds - 1/4 tsp
Turmeric Powder - 1/8 tsp
Salt to taste
Coconut oil - 1 tbsp

Heat oil and add mustard seeds and let it pop.
Add the onion , green chili , curry leaves .
Cook till onion turns translucent and add turmeric.
Then add the beans , ginger and salt , mix well and cover.
Remove the cover in 2-3 minutes and cook for little more.
Remove from fire and you are ready to serve.

PS : Mix few salted and roasted nuts and then it can be served as a warm salad too.

Banana Peel Stirfry

2012-01-03T03:29:00.000-08:00

I have used the banana peel left over from the garlic-pepper-vegge-balls recipe for this stir fry which we call mezhukvaratti . In kerala green plantains peels left over from the banana chips preparation is used for this stirfry . Here i have used the regular banana which we find in Indian grocery store.

Raw Banana - 2 , boiled
Onion or Pear onions - 2 tbsp , chopped
Curry leaves - a few
Mustard seeds - 1/4 tsp
Red chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt to taste.

Boil the bananas till fork tender and take out the peel.
Use the banana for garlic-pepper-vegge-balls or kerala-style-raw-banana-potato-curry.
And the peel is used for this recipe.
Remove the top fiber layer from the boiled peels and chop finely.
Heat oil and add mustard seeds and let it pop.
Add onion and curry leaves and cook till onion turns translucent.
Add the turmeric and chili powder and cook for a minute.
Add the chopped peels and mix well and add salt.
Cook for another two three minutes and you are ready to serve.

Sending it to banana recipes @http://myeasytocookrecipes.blogspot.com .html

HAPPY NEW YEAR

2012-01-01T20:22:00.000-08:00

Happy and Prosperous New Year !

Garlic Pepper Vegge Balls

2011-12-28T15:38:00.000-08:00

The vegetarian pepper balls are wonderful finger food and a great starter too . These balls can also be added to any gravy to make a nice kofta curry .

Recipe Source : Vahrehvah.com

Vegge Balls
Raw Banana - 3 , boiled , peeled and grated
Ginger - 1/2 inch , grated
Garlic - 2 , big one , grated
Onion - 1/2 cup , chopped fine
Sahi Jeera - 1/4 tsp
Chili Powder - 1/4 tsp
Coriander Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Amchur / Mango Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste

Wash the banana well and cut into half and remove the top and bottom .
Boil and cook the banana till fork tender.
Remove the peel , cool and grate the banana.
The peels can be used to make banana-peel-stirfry .
Heat oil and add s. jeera and cook for 30 seconds.
Then add onion and ginger garlic paste and stir well.
When onion turns translucent add chili , turmeric and coriander powder.
Stir and add the grated banana, amchur and salt and mix well.
Cool and mash with your hands and form small balls.
Pour a tbsp oil on a baking tray and roll the balls .
Arrange the ball on the tray and bake till golden at 350 F.

Tempering
Onion - 2 tbsp , chopped
Garlic - 2 tbsp , sliced
Green Chilli - 1 tbsp , chopped
Green Onion - 1/2 cup , chopped
Coriander leaves - 1/4 cup, chopped
Curry leaves - a few , torn
Pepper Powder - 1/2 tsp
Soya Sauce - 2 tsp or more to taste
Amchur /Mango Powder - 1/2 tsp
Oil - 1 tbsp

Heat oil and add the onion , garlic and chili .
Cook till the garlic turns light golden on the corners.
Add curry leaves, amchur and pepper powder and mix.
Add the green onion , coriander leaves and soya sauce.
Add the balls and mix everything well for few minutes.
Add you are ready to serve.

PS: Original recipe has used a cup of grated carrot and a cup of grated lauki too.

Happy Christmas

2011-12-24T23:12:00.000-08:00

WISH YOU ALL A VERY HAPPY CHRISTMAS !

Methi and Toor Dal

2011-12-22T18:44:00.000-08:00

Methi greens is another vegetable that is winter staple in India. And when cooked with dal makes a wonderful combo with rice and papad. This is yet another recipe from my favourite cook book "cooking with Pedatha".

Methi Leaves - 1 cup ,chopped
Toor Dal - 1/4 cup
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Green Chillies - 2 , slit
Lemon Juice - 3/4 tbsp
Ghee - 1 tsp
Oil - 1 tsp
Salt to taste
Curry leaves a few

Tempering

Mustard Seeds - 1/4 tsp - 1/2 tsp
Cumin Seeds - 1/4 - 1/2 tsp
Whole Red Chilies - 2

Cook dal with a cup of water and turmeric till soft , churn well and set aside.
In a pan , heat oil for tempering and pop mustard and cumin.
Add the red chillies and wait for 30 seconds and add the greens.
Cook covered till the methi is well done.
Add the cooked dal , green chilli and curry leaves and continue to cook for few minutes.
Add the lemon juice and remove from fire.

Quick Aloo Parwal

2011-12-20T10:26:00.000-08:00

Parwal is abundantly available in market during winter and my favorite recipe is dal stuffed parwal but it takes a little time and preparation. But this is one of my goto parwal recipe which is quick and goes well with roti paratha.

Parwal - 10 -12

Potato - 2 , yukon gold medium sized

Onion - 1/4 cup, chopped fine

Tomato - 1/2 cup, chopped fine

Ginger Garlic Paste - 2 tsp

Turmeric Powder - 1/4 tsp

Chili Powder - 1/2 tsp

Oil - 1 tbsp

Salt to taste

Peel parwal and potato and cut into one inch pieces.

Heat oil and add onion and ginger garlic paste.

When onion turns golden add the turmeric and chili powder.

Cook for 30 seconds and add the tomato.

Cook covered till the oil separates.

Add the parwal and potato and mix well.

Add 1/4 cup water and cook till parwal is tender.

Garnish with coriander leaves and you are ready to serve.

Kovakka Curry

2011-12-17T22:02:00.000-08:00

This recipe is from "cooking with Pedatha". I have used kovakka ( tendli in hindi) where as she had used a different vegetable in the original recipe . This recipe will go very well with rice and very good for lunchbox too.

Tendli - 1/2 kg
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp

aggery - 1 tsp

Sesame seeds - 1 tbsp
Oil - 1 tbsp
Salt to taste

Tempering
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Red Chilies - 2-3 ,broken
Green Chilies - 2 ,slit
Hing - a pinch
Curry Leaves a few

Roast sesame seeds till golden , cool and coarsely grind and keep aside.
Wash and cut tendli into half and slice thin.
Heat oil in a big enough pan and add urad dal and when it turns golden add mustard.
Lower the flame and add chilies , curry leaves , hing turmeric,coriander and chili powder.
Add the vegetable and mix well and cook till tender.
Then add sesame powder, jaggery and salt and stir .
Cook for another 2-3 minutes and you are ready to serve.

Oven baked potato chips

2011-12-15T13:42:00.000-08:00

Who doesn't love potato chips to snack and i'm no exception and when i saw oven roasted potato chips at tastejunction.blogspot.com i knew what i wanted to try for this week's BlogHop from Anamika's blog.

Yukon gold - 4 medim sized

olive oil - 2 tbsp

Salt - 1/2 tsp

Ground black pepper - 1/2 tsp (I didn't use)

Vinegar for drizzling (I didn't use)

Method:

Clean the potatoes and slice them (with the skin) to about 1/8 inch thickness .
And leave it on cold water for half an hour.
Remove from water and let it dry.
Then toss it with oil, salt & pepper.
Preheat oven to 425F.
Line the baking tray with parchment paper.
Now line potato on the baking tray in a single layer and bake for 5 mins.
Flip them over and then let the other side too get golden, another 3-4 mins.
Take it out, and drizzle with vinegar (if using) and serve

Sending it to

Baking Fest #2 @ sangeethaskitchen.blogspot.com

"Blog-Hop-Wednesdays" at tickling palates.

Bharva Bindi / Okra stuffed with Spices.

2011-12-12T14:33:00.000-08:00

Vidhu Mittal is one of my favorite author. I am a big fan of her home style simple recipes. This bharva bhindi is simple and tasty.

Bhindi/Okra - 10 -15

Stuffing

Turmeric Powder - 1/2 tsp

Coriander Powder - 2 tsp

Red Chilli Powder - 1 tsp

Fennel Powder - 2 tsp

Dry Mango Powder - 3/4 tsp

Salt to taste

Seasoning

Oil - 2 1/2 tbsp

Asafetida - 1/8 tsp

Cumin Seeds - 1 tsp

Wash and wipe dry , cut the top and bottom.
Slit vertically by keeping the shape intact.
Mix the stuffing ingredients together and fill each bhindi

Heat oil and add asafetida , cumin seeds and stuffed bhindi.
Cover and cook and keep stirring occasionally until bhindi is tender.
Serve with roti or rice.

Rajastani Gatte / Chickpea noodles in spiced curd gravy

2011-11-30T17:54:00.000-08:00

For this weeks bloghop i visited Neetu's blog "www.hobbychef.in " and liked her quick and authentic Rajastani Gatti and decided to prepare it . We all loved it.

Recipe Source : www.hobbychef.in

For Gatte
Besan /chickpea flour - 1/2 cup
Red chili Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Garam Masala Powder - 1/4 tsp
Dry Mango Powder - 1/4 tsp
Ajwain - 1/4 tsp (optional)
Water - 2 cups and few tbsp to make dough

Keep two cups of water in a deep pan with half tsp salt to boil.
Mix together besan, ajwain, red chili, coriander, garam masala and mango powder.
Create a soft dough adding one tbsp water at a time to the mixture .
Fill the dough into the SEV/ MURUKU MACHINE with THICK SEV MOULD.
Drop the sev into the boiling water and cook till the noodles float to top.
Skim the foam from the top and keep aside.

For Gravy

Curd - 1/4 cup
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tbsp
Garam Masala - 1/4 tsp
Hing - 1/4 tsp
Cumin Seeds - 1/4 tsp
Dry Mango Powder - 1/4 tsp
Chat Masala - 1/4 tsp
Oil - 1 tbsp
Salt to taste

Mix curd , mango powder and chat masala and keep aside.
Mix red chili , coriander , garam masala powders with one tbsp water and keep aside.
Heat oil , add cumin seeds and hing.
When cumin turns golden add the masala mixture and cook till oil seperates.
Add the cooked gatte and water in which it was cooked and simmer for a while.
Add the curd mixture and mix well and remove from heat.
Garnish with coriander leaves and serve with roti paratha.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Kerala Style Raw Banana & Potato Curry

2011-11-29T13:10:00.000-08:00

This curry is called mezhkuvaratti in malayam and can be done with any vegetable. Here i have used a combo of potato and raw banana. Its quick curry and goes well with rice and roti and perfect for lunch box.

Potato - 1 cup , peeled and cut into 1/2 cubes

Raw Banana - 2 cups , peeled and cut into 1/2 cubes

Pearl Onions - 5 , peeled and sliced

Whole red chili - 3 , broken

Curry Leaves - a few

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 3/4 tsp

Mustard seeds - 1/4 tsp

Oil - 1 tbsp

Salt to taste

Boil potato, banana, turmeric , salt and 1 cup water till fork tender.
Drain and keep aside.
Heat oil and add mustard and let it pop.
Add curry leaves and onion.
When onion turns translucent add chilli powder.
Mix well and add cooked potato and banana.
Mix well and cook for another few minutes and serve.

Sending it to veggie/Fruit A Month – RAW BANANA or PLANTAIN hosted at madscientistskitchen

Peas masala sundal

2011-11-16T16:02:00.000-08:00

Sundal is one of my favorite south indian snack and when i saw this variation at VardhinisKitchen i knew what i wanted to try for this blog hop. I have used frozen peas but vardhini's masala will make any thing like rehydrated and cooked peas , chickpeas, rajma , fava etc exrtra special.

Recipe Source : VardhinisKitchen

Frozen or Fresh Peas - 2 cups ( OR Dry peas - 1 cup)
Lemon Juice - 1 tbsp

Masala :
Oil - 1/2 tsp
Coriander Seeds - 1 tsp
Urad Dal - 1/2 tsp
Channa Dal - 1/2 tsp
Red Chili -2
Dry Coconut - 1 tbsp

Tempering :
Oil - 1 tsp
Musard Seeds - 1/4 tsp
Hing - 1/4 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - a few
Red Chili - 2
Salt to taste

Heat oil and add coriander seeds, chana dal , urad dal and red chili .
Cook till the dals turns golden.
Cool the mixture and add coconut and grind it well.
Heat a tsp of oil and add mustard and let it pop.
Add the curry leaves and chili and mix well.
Add the peas , salt and masala and mix well.
Cook for a few more minutes and garnish it with lemon juice.

PS : If using dry peas soak it overnight and cook till tender.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Muringa Manga Thenga aracha curry / Drumstick and Raw Mango in coconut gravy

2011-11-05T17:52:00.000-07:00

Thenga aracha curry can be made with any vegetable of choice , drumsticks is my favorite which gives the curry a very unique flavor. Today i have used raw mango as the souring agent which can be replaced with tamrind too.

Drumsticks - 1 cup, chopped to 3 inch pieces
Mango - 1/4 of a very sour mango , chopped
Coconut - 1/4 cup , freshly grated
Hot Green Chili - 2
Curry leaves - a spring
Turmeric Powder - 1/4 tsp
Cumin Seed - 1/4 tsp
Salt to taste

Tempering:
Mustard - 1/4 tsp
Dry Chili - 2
Pearl Onion - 4 , chopped finely
Curry Leaves - a few
Red Chili Powder - 1/4 tsp
Coconut Oil - 2 tsp

Take drumstick , mango , curry leaves , salt and one cup water in a saucepan.
Cook till drumsticks are tender and keep aside.
Grind coconut , turmeric , cumin , green chili and few curry leaves to a fine paste.
Now add the paste to cooked drumstick and mango.
And simmer on low for 3-4 minutes.
In the mean time heat oil and add mustard seeds.
When mustard starts popping add the dry chili, curry leaves, and onion .
Cook till the onion turns golden add the chili powder .
And pour over the simmering curry and remove from fire.
Serve with rice.

Bitter Gourd Curry - North Indian style

2011-11-02T12:04:00.000-07:00

For this blog hop i cooked from a wonderful blog santoshbangar.blogspot.com . I loved santoshji's bittergourd recipe and thought of cooking it for the family today. I modified the original recipe a bit to my family's taste but used the same masala's as santoshji has in her recipe.

Recipe Source : santoshbangar.blogspot.com

Bitter Gourd - 2 , sliced thin into 3 inch long pieces (about 2 cups)
Onion - 1 , sliced thin (about 1 cup)
Coriander Powder - 3/4 tsp
Chili Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Dry Mango Powder - 1/4 tsp ( OR 2 tsp lemon juice)
Garam Masala Powder - 1/4 tsp
Fenugreek /Methi Seed - 1/4 tsp
Salt to taste
Oil - 1 tbsp

Heat oil and add the methi seeds.
Add coriander, chili,turmeric powder and cook for 30 seconds.
Add sliced bitter gourd and salt .
Cover and cook for about 5 minutes by mixing it now and then .
By now bitter gourd should be half done .
Add the onion and cook till onion is golden.
Check if bitter gourd is tender too .
Now add garam masala and mango powder and mix well.
Serve with roti or paratha.

PS : Peel bittergourd. Rub salt and leave for one hour. Wash and wipe dry and use it in the curry if you want to reduce the bitterness of Karela.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

HAPPY DIWALI

2011-10-25T21:52:00.001-07:00

WISH YOU ALL AND YOUR FAMILY A VERY HAPPY DIWALI.

Amara Payar Curry /Guvar Phalli Curry

2011-10-23T21:05:00.000-07:00

Amara Payar /Guvar Phalli like which baigan , you either like it or hate it . I happen to like it and my family likes it too :). I used a new masala Fenugreek masala from madhoosfood.wordpress.com for this preparation and loved it.

Fenugreek (Methi )Masala
Chana dal - 1 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1 tsp
Hing - 1/2 tsp
Whole Red chili - 4
Dry roast each ingredient till fragrant and grind it to powder.

Amara Payar/ Gavar Phalli - 1 cup , cut into 2 inch pieces
Onion - 1/4 cup , chopped
Saunf - 1/4 tsp
Fenugreek/ Methi Masala - 1 tbsp ( Or use coriander - 1 tsp , chili - 1/2 tsp)
Garam masala - 1/4 tsp
Turmeric Powder - 1/4 tsp
Aam Choor - 1/4 tsp
Oil - 1 tbsp
Salt to taste

Take half a cup of water in a sauce pan.
Add amara payar , salt , turmeric .
Cook till tender , drain and keep aside.
Heat oil and add saunf and cook for 30 secs.
Add onion and cook till onion turns light golden.
Add the aam choor, fenugreek masala and garam masala.
Add drained amara payar and mix well.
Cook for few minutes , till all the masala gets mixed with the vegetable.
Serve with roti or paratha.

Ghee Roast and Ridge Gourd Chutney

2011-10-19T19:51:00.000-07:00

For blog hop i visited Divya's blog DIVYASCOOKBOOK last week and Jayshri's blog SAMAYALARAI this week and enjoyed reading through their posts. When i saw how to prepare the restaurant style rocket shaped ghee roast i knew what i wanted to try from divya's collection and then came across the ridge gourd chutney in jayshri's collection thought it would be a wonderful combo with the dosa and every one at home loved it with dosa and even rice.

In the picture chutneys are tomato (red colored) , coconut (white colored), ridge gourd( light brown colored) , chutney podi ( drak brown colored).

Nei (Ghee) RoastRecipe source : DIVYASCOOKBOOK

Idli rice – 3 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Ghee – as required to make dosas

Soak the rice for 4- 6 hours and dal-methi for 45 minutes separately .
Grind to a smooth paste and mix both together with salt .
Keep the batter for fermenting overnight.
Place a dosa tawa on flame and make dosas.
Spread the dosa as thin as possible and pour a tsp of melted ghee on top.
When dosa starts becoming brown and crisp, lower the flame.
Cut a radius shaped slit.
Now remove the dosa and fold it like a cone along the slit and ghee roast is ready.

RIDGE GOURD CORIANDER CHUTNEY

Recipe Source :SAMAYALARAI

Ridge Gourd - 1/2 cup peeled, deseeded and cubed

Coriander seeds - 2 tspPearl Onion - 4 , slit into quarters
Red chilies - 2
Channa dal - 2 tsp
Coconut - 2 tbsp grated
Tamarind a small piece
Salt to taste

Heat oil in a deep pan and roast the dal , coriander and red chilies .
Now add the onions and saute till translucent
Add the ridge gourd, coconut ,salt and mix well.
Cover and cook till gourd is tender .
Add the coriander leaves and saute for a second or two.
Turn off heat, cool.
Blend the mixture and chutney is ready.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Pomfret kerala style on grill

2011-10-18T11:58:00.000-07:00

This summer we wanted to try fish on the grill and thought of using this very famous Indian fish "pomfret". We were able to find it in the local Japanese market. This fleshy fish is really good for grilling. Another fish which i have tried is "trout" and it too works well on the grill.

Fish ( Pomfret) - 2
Chili Powder(mild for color) - 2 tsp
Chili Powder (hot for taste) - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Curry Leaves - a few sprigs
Oil - 1 tbsp
Salt to taste

Clean the fish inside and out and trim all the fins and scale it too.
Sprinkle about a tbsp on coarse salt evenly on both sides .
Massage the salt well on the fish and wash it and keep it to drain.
Now make few deep slits on both the side of the fish.
Mix lemon juice , salt , turmeric , chilli and garam masala well.
Now add a tbsp of water or a tbsp oil to the mixture and mix well.
Mix about two spring of curry leaf into the mixture.
Massage the mixture on the both sides of the fish.
Fill a few curry leaves in each slit on both sides of the fish.
Leave the fish in the refrigerator for few hours to marinate.
And grill it or bothe sides on a hot grill.
Or heat a pan and add a tbsp of oil and cook the fish on both sides.
Serve the fish with lemon wedges

Sending this to the Kerala kitchen hosted at yummy food.

Pavvaka /Bitter Gourd Curry

2011-10-05T22:32:00.000-07:00

A simple bitter gourd curry which is quick to prepare and goes well with rice or roti. Bitter is one taste that we all lack in our diets and is very important to include when ever possible.

Pavvaka/Bitter Gourd - 1 cup ,slit into four and sliced thin

Green Chilli - 2 , slit into half

Curry Leaves - a few

Turmeric Powder - 1/4 tsp

Tamarind Pulp - 1 tsp

Jaggery Powder - 1 tsp

Water - 1 1 /2

Salt to taste

For tempering

Oil - 2 tsp

Mustard Seeds - 1/4 tsp

Pearl Onion - a few , chopped fine

Curry Leaves - a few

Red Chilli Powder - 1/2 tsp

Coriander Powder - 1 tsp

Fenugreek Powder - 1/4 tsp

Hing Powder - 1/4 tsp

Add bitter gourd , green chili , curry leaf, salt , turmeric, tamarind , jaggery and water in a sauce pan.
Cook till the bitter gourd slices are fork tender and then get ready for tempering.
Heat oil in a pan , add mustard and let it pop.
Add curry leaves and onion and cook till onion is golden.
Add hing , red chili, coriander powder and cook for a few seconds .
And pour over the cooked bitter gourd and simmer for 3- 5 minutes.
Finally add the fenugreek powder and remove from fire.
And you are ready to serve.

Ragi & Atta Roti and Jeera Aloo

2011-09-27T21:18:00.000-07:00

BlogHop is introducing me to so many wonderful blogs and some mouth watering recipes. I'm posting Neha's Jeera Aloo from From My Heart (visited for bloghop5) and Umm's Ragi Atta Roti from Taste Of Pearl City (visited for bloghop4 ). I missed last bloghop post so friends combined both of them together this week. Neha's sabzi and Umm's roti made a wonderful combo and we all loved it at home.

Jeera Aloo

Oil-1 tbsp

Cumin seeds-1\2 tsp

Potatoes-2 cups(boiled till fork tender and cubed)

Coriander powder- 1tbsp

Red chili powder-1\2 tsp

Turmeric powder-1\4 tsp

Garam masala powder-1\2 tsp

Lemon Juice - 1/2 tbsp

Salt to taste

Fresh coriander-1 tbsp(chopped)

Heat oil in a wide pan and cumin seeds.
When cumin turns golden add potato cubes.
Fry the potato for 2 minutes and add all dry powders.
Fry for 3-4 mins and lemon juice and remove from heat.
Add chopped coriander and serve with roti

Ragi and Atta Roti

Wheat flour - 1 cup

Ragi flour - 1/2 cup

Dill - 2 tbsp chopped finely (Original recipe used kasuri methi - 2 tsp and ajwain - 1 tsp).
Salt- 1/2 tsp

Oil- 2 tsp
Water- to knead the dough( about 1 cup)

Boil a cup of water with salt and oil .
Add ragi flour and mix well and cook it for 3-4 minutes covered on low.
Remove from heat and when its cool enough to handle add dill.
Add wheat flour little by little and knead to a soft dough.
Divide the dough into 8 equal balls.
Roll it out into 10 to 12 cm diameter circle.
Heat a skillet pan to high.
Cook the chapathi on both sides, until it bubbles and looks lightly brown on top.
Serve it with Jeera Aloo :) or any curry of your choice.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Finnish Browned Butter Teaspoon Cookies

2011-09-19T00:49:00.000-07:00

Its been a little while that i have posted something. we went on a vacation and had a party to plan immediately after coming back both vacation and party was lots of fun and bit tiring at the same time now i'm getting back to normal :) .

I found this recipe in a Scandinavian Baking book at the local library a while ago.

Butter - 1 cup
AP Flour - 2 cups
Baking Soda - 1/2 tsp
Sugar - 3/4 cup
Vanilla - 1 tbsp
Strawberry Jam - 1/3 cup
Confectioners Sugar

Brown the butter by melting carefully to golden brown and cool it to room temperature.
Heat oven to 325 F
Mix flour and soda together.
Combine the cooled butter ,sugar and vanilla in a medium bowl and stir until evenly mixed .
Add the flour and mix to form a dough
Shape the cookies by placing about 1 teaspoon into the bowl of the spoon , pressing against the side of the bowl ,levelling the top. Press the cookies flat side down onto ungreased baking sheet.
Bake for 10 -13 minutes until the sides turn lightly browned.
Let cool on baking sheet for 2 min and remove on to a wire rack.
When cookies are cool ,spread a scant 1/2 tsp of jam on the flat side of one cookies. Make a sandwich by pressing the flat side of a second cookie onto the jam. Sprinke the sandwiches with confectioner sugar.

Sending this to Srivalli' event : kids-delight

Neer Dosa

2011-08-30T21:44:00.000-07:00

This week through blog hop event i got introduced to konkani recipes at Ruchik Randhap . I have never cooked any konkani recipes and at ruchik randhap there were so many that i wanted to try but thought of starting with the quintessential Manglore preparation "Neer Dosa". Loved it for its simplicity and taste.

Raw Rice - 1 cup

Water - 1/2 cup

Cooked rice - 2 tbsp

Grated coconut - 1 tbsp

Salt to taste

Oil - 2 tbsp

Soak the rice for few hours till tender.
Add coconut ,cooked rice , salt and grind rice with water to a fine paste.
Heat a non stick frying pan and lightly grease it with 1/4 -1/2 tsp oil.
Pour a ladle of batter and spread it like thin french crepe or omelet.
Cover and cook for a minutes or till the crepe leaves the pan.
Remove from pan and allow to cool a bit before folding to quarter.
Serve with chutney , fish or chicken curry.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Also sending it to

Lets cook Breakfast event also at tickling palates.

Rice Event at easytocookrecipes.

Panjiri

2011-08-26T10:08:00.000-07:00

Panjiri is a very popular prasad prepared all around north India. It is quick to make and tastes wonderful.
I myself make this for Krishna Janmastami .

Ghee - 1 tsp
Rava - 2 tbsp
Sugar - fine or powdered - 2 tbsp
Dry Coconut - 2 tbsp , grated
Chirongi - 3/4 tbsp ( or any other nuts chopped)

Heat ghee and add the rava and cook till the raw smell .
Take care that you cook on medium heat and the rava doesn't change color.
Add the chirongi and coconut and cook for another minute .
Switch of the flame and add sugar and transfer to a cool container.
And panjiri is ready.

Janmastami 2011

2011-08-22T12:28:00.000-07:00

May Krishna Bhagavan's blessing be with all of you.

One thing that i make every year is my mom's Murruku and this year with the same recipe i tried thattai and uppu seddai ( kadgallakka) and was happy with the result.

Vendekka Mor Curry / Ladies finger in Yogurt gravy

2011-08-17T13:25:00.000-07:00

I always wanted to try and cook all the bookmarked recipes but for some reason i was ever able to get to it and then one day i came across a wonderful event started by Radikha called "BLOG HOP WEDNESDAY" thought how wonderful it is to get a chance to explore a blog and cook something that caught your attention rather just bookmarking it :). For this wednesday i was introduced to a wonderful blog called "Schmetterlingwords" with beautiful pictures and the wonderful recipes posted by Safas. One of my all time favourite curry is Mor Curry and Safas had a version in which she has used vendekka ( Okra / Ladies Finger) and thought of cooking it. And we all loved it.

Vendakka /Okra - 1/4 cup , chopped 1/4 inch rounds
Yoghurt – 1 1/2 cup
Chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1/4 tsp
Oil – for frying
Salt – as per taste

For Tempering
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves – a few
Dried red chilies - 2

Wash the vendaakka and dry them well with a paper towel and cut them into quarter inch pieces.
In a bowl mix chilli powder , turmeric powder , ginger garlic paste , salt and okra .
Mix gently and set aside for half an hour to marinate.
Heat the oil in a big frying pan and add the vendekka with out overcrowding the pan.
Fry the okra and set aside on a paper towel to dry
Take yoghurt in a bowl and add 1/4 water and salt and beat well.
Add the fried okra to it and simmer for a few minutes.
Heat about 2 tsp oil and pop mustard seeds and add urad dal.
When dal turns brown add the chillies and curry leaves.
Pour it over the yogurt mixture and serve with rice or as a soup.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

Pedatha's Mango Pickle /Tokku

2011-08-03T00:10:00.000-07:00

Every time i try a new recipe from "Cooking at home with Pedatha" i fall in love with this cookbook all over again. Few of the recipes have become a staple in my kitchen. I wanted to try this Mango Tokku for quite some time and last month i tried it finally and my family is loving it :). Here's the recipe.

Raw Mango - 4 , grated
Mustard Powder - 2 tbsp
Chilly Powder - 3 tbsp
Turmeric Powder - 1 tsp
Jaggery - 1/2 cup ( i used just 1 tbsp)
Oil - 1/2 cup ( i used 1 cup)
Salt to taste

Tempering
Mustard Seeds - 1 tbsp
Fenugreek Seeds - 1 tbsp
Asafoetida - 1/2 tsp

Heat oil and add mustard and let it pop.
Add fenugreek and let it brown and add asafoetida.
Add mango and remaining ingredients .
Cook till oil separates and pickle is ready.
Store in a sterilized bottle in refrigerator.

Sending this to event :

Flavours of South India

Sweet Potato chat / Sakarkand ki chat

2011-07-06T15:52:00.000-07:00

Sweet Potato chat is one of my favorite go to recipes in summer when grill is out . When cooked on the grill and the skin gets charred and imparts the potato a unique flavor which the makes the chat mouth watering.This works as a Vrat (fasting) food if you avoid the onion and sev in the recipe.

Sweet Potato - 4 , medium sized
Onion - 1/2 cup , finely minced
Green Chili - 1 tbsp, finely minced
Corinader leaves - 1/2 cup ,finely chopped
Roasted Cumin Pw - 1 tsp
Red Chilli Pw - 1/2 tsp
Curd - 1 to 11/2 cup
Sev - 1/2 cup , (Use crushed chips of your choice instead)
Salt to taste

Cook the sweet potato on grill till fork tender .

(Or you can cook it in the oven or partially boil and saute the sweet potatoes.)

Mix the onion,green chili and coriander leaves.

Mix curd and salt and beat well.

Peel the cooked potato and chop into cubes .

Arrange potato cubes in the serving bowl.

Pour the curd mixture over the potato cubes.

Sprinkle the onion mixture over it .

Next sprinkle cumin and red chili powder over it.

Just before serving garnish it with sev and serve.

Cabbage Matar Curry/ Cabbage and peas cooked with mild spices

2011-06-14T22:46:00.000-07:00

This is yet another Vidu Mittal's quick and simple recipe. Cabbage and matar is a common combination in winter in India when lots of fresh matar is available. But the uniqueness of this recipe is its simplicity.

Cabbage - 1/2 of a medium sized shredded
Matar /Peas- 1/2 cup
Green Chilli - 4 , slit (optional)
Cumin - 1/4 tsp
Asafetida - 1/8 tsp or Garlic - 1/4 tsp ,chopped fine
Garam Masala - 1/4 tsp
Turmeric - 1/8 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add cumin and cook till golden.
Add asafetida and turmeric (If using garlic cook till it turns translucent).
Add peas , cabbage and salt.
Mix well and cook cabbage covered for 1-2 minute.
Uncover and add garam masala cook till cabbage is tender.

Masoor Dal

2011-06-03T13:48:00.000-07:00

This yummy dal is Suvir Saran's recipe , i have modified it a bit. I grew up eating tuvar and moong dal . Never tried cooking masoor dal myself too. Then came across this simple recipe and gave it a try and everybody loved it at home. And i loved to cook it as this dal too cooks quickly like moong dal.

Masoor Dal - 1/4 cup
Green Chilli - 2 , chopped
Cumin seeds - 1/4 tsp
Coriander leaves - 1 tbsp , chopped
Ginger Garlic Paste - 1/4 tsp
Ginger - 1/4 tsp , chopped
Ghee - 1 tsp
Turmeric - 1/8 tsp
Lemon wedges to serve
Salt to taste

Add dal , turmeric , chilli to pressure cooker and cook till 2- 3 whistles.

Allow the cooker to cool and add salt to dal .

Heat ghee and add cumin ,fry it till golden.

Add ginger garlic paste and ginger and cook till the raw smell vanishes.

Add the dal and let it simmer for few minutes.

Switch of the flame and coriander leaves.

Serve with a lemon wedge along with rice or roti.

Potato Pitali Podi Roast - Roasted Potato using South Indian Seasoning Mix

2011-05-23T14:56:00.000-07:00

I love potato and when i came across this recipe with a unique seasoning mix "Pitali Podi" in Viji Varadharan's Samayal i had to try it and the result was yummy:).

Pitali Podi ( Modified recipe)

Coriander Seeds - 3 tbsp
Chana dal - 1 tbsp
Red Chilies - 4
Hing Powder - 1 marbled size piece
Dry Grated Coconut - 2 tbsp
Oil - 1/2 tsp

Heat oil and roast the hing and crush into small pieces.
Roast each other ingredient individually to golden color.
Blend into coarse powder and store in air tight container.

Potatoes - 5 medium sized , yukon gold
Onion - 1 medium sized , chopped fine
Turmeric - 1/4 tsp
Hing - 1/4 tsp
Pitlai Podi - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Curry leaves a few
Oil - 4 tbsp
Salt to taste

Peel the potato , dice each into 6 pieces.
Boil with salt and turmeric till fork tender and drain and keep aside.
Heat oil and pop mustard and add hing, curry leaves and urad dal.
When dal turns golden add onion and cook till onion turns translucent.
Add turmeric , potatoes and cook for a minute.
Spread the pitlai podi alll over the potato and mix well light handedly.
Cook till the potatoes are roasted to your liking.
Serve as a side to rice or with roti.

Turai Curry/ Ridge Gourd Curry

2011-05-09T20:40:00.000-07:00

I love ridge gourd and usually cook my mom's recipe and then i came across Vidu Mittal's recipe in her book "Pure and Simple". This book is really a delight just loved the photography. And planning to try more of her recipes. And regarding this recipe it required very few ingredients and sounded traditional so thought of giving it a try and liked it . Ghee is used here and that is what gives this recipe its unique gramma's recipe kind of flavor . Modified the recipe a bit to my taste.

Turai /Ridge gourd - 2 lb , Peeled and diced

Green Chilli - 4 chopped (not in original recipe)

Lemon Juice - 2 tsp or to taste

Cumin Seeds - 1/2 tsp

Hing - 1/8 tsp

Turmeric - 1/8 tsp

Salt to taste

Ghee - 1 tsp

Heat ghee in a pressure cooker and add hing and cumin.
Cook till cumin turns golden add turmeric and green chilli.
Add turai , salt and 1/2 cup of water and cook till one whistle.
Let cooker cool add lemon juice and serve.

Pudina Tomato Chutney /Mint Tomato Dip

2011-04-28T12:37:00.000-07:00

Every body has recipe for pudina chutney and this is my version :) . Spring has brought back lots of pudina in the garden and one weekend a few days ago i was cooking for guests and had planned to make pudina chutney along with a few other things . I was preparing seasoning for some curry but by mistake added the pudina picked for chutney to it. And then thought of grinding pudina with seasoning anyways and see how it tasted . Liked it so thought of documenting it for me and others . Goes well with dosa and paratha. Mix it with some left over rice and it makes a nice lazy day lunch with some chips.

Pudina /Mint - 2 cups
Tomato - 1/2 cup
Green Chili - 3
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Chili Pw - 1/2 tsp
Coriander Pw - 1/2 tsp
Turmeric Pw -1/4 tsp
Oil - 2 tsp
Salt to taste.
Water - 1 tbsp

Heat oil and add mustard seeds and let it pop.
Add fenugreek seeds and let it turn golden.
Add chili pw, turmeric pw, coriander pw and mix well.
Add tomato and green chilli and cook it covered for 2-3 minutes.
Keep mixing and let tomato cook well till oil starts to seperate.
Add the pudina leaves and switch off the heat.
Mix well and keep it covered and let it cool.
Once cooled add salt and water and grind it .
Transfer it to a bowl and you are ready to serve with dosa or paratha.
Mix 2 tbsp with a 1/2 cup of cooked rice and serve with chips for a quick lunch.

Matar ki chaat / Sweat Pea stir fry

2011-04-22T22:37:00.000-07:00

For authentic North Indian cooking i refer to Suvir Saran's " Indian Home Cooking ". Prepared this simple matar ke chaat and loved it. I used frozen peas , think would be even better with the spring fresh peas . It is a wonderful snack and can be served with rice or roti too. I have modified the recipe a bit according to my families taste.

Matar(Petite peas) - 1 , 10 ounce package
Ginger - 1/2 inch ginger , grated
Hot green chili - 2 , chopped fine
Lemon Juice - 1 tbsp
Turmeric Pw - 1/4 tsp
Chili Pw - 1/2 tsp

Hing - 1/4 tsp
Roasted cumin Pw - 1 tsp or to taste (toast the cumin seeds in heavy pan till light brown ,cool and grind it to a powder. )
Whole red chili - 3
Cilantro - 1/4 cup chopped fine
Oil - 1 to 11/2 tbsp
Salt to taste

Heat oil in a pan and add hing and then cumin seeds and cook stirring until golden brown.
Add whole red chili , ginger and green chili and cook stirring for one minute.
Add the peas , chili and salt and cook till peas are tender.
Switch of the flame and stir in lemon juice and toasted cumin seeds powder.
And now you are ready to serve.

Mixed Flour Thalipeeth /Mixed Flour Pancake

2011-04-16T10:09:00.000-07:00

Thalipeeth is maharastrian version of dosa. I love to make it with cucumber and lauki . Any vegetable which your family does not like can be grated and used here :). Traditionally this dosa is spread by hand on a hot griddle which takes a little practice and gives its trade make ridges on top side.You can spread it with a spoon too by making the batter a little loose by adding water.Today i have used jowar(sorghum) , bajra(pearl millet) and wheat flour but some time use besan , rice or oats flour too.

   Jowar (sorgham) flour- 1/4 cup
   Bajra(pearl millet) flour - 1/4 cup
   Atta (wheat) Flour - 1/2 cup
   Vegetable of Choice - 1 1/2 cup grated ( i have used lauki - bottle gourd)
   Jeera (cumin )seeds - 1/2 tsp
   Til (sesame ) seeds - 1 tbsp (optional)
   Green Chili - 1 tsp chopped
   Turmeric - 1/4 tsp
   Salt to taste
   Water - 1/2 cup
   Oil

Toast the flour slightly over stove for few minutes .
In a deep bowl add flours , grated vegetable, chili, jeera, til , turmeric ,salt and 1/4 cup water.
Mix it well and leave it for at least 30 mins or overnight in the fridge.
Batter should be cake like , maybe a little thicker than idli batter .
To get the batter to required consistency mix little water at a time .
Heat a griddle or tave and dip a tissue in oil and spread a griddle.
Pour the batter and spread and the batter and sprinkle little oil on top and around.
Let the pancake cook on onside and flip and cook the other side .
Enjoy with curd or pickle.

Sending it to

Breatfast Mela at cooking4allseasons.blogspot.com

Kids Delight - Healthy Cooking with fruits and veggies at givemesomespice.blogspot.com

Vishu Kani

2011-04-14T10:47:00.000-07:00

HAPPY VISHU & HAPPY NEW YEAR TO ALL

Chembu Mezhukvaratti/Arbi Fry/Colocasia fry

2011-04-10T10:25:00.000-07:00

Chembu is a very common ingredient in Kerala cuisine. Because of scare of itching lot of people avoid cooking this vegetable. If you are sensitive to this veggie then you can wear gloves to peel and cut and then drop in tamarind water . Wash and cook in tamarind water to avoid the itchiness. This is a wonderful vegetable with a little bad repo. I happen to be someone who loves this vegetable in all forms even like it boiled with a green chili chutney and we eat this combo on fasting days when no grain is supposed to be eaten.

Chembu/Arbi/Colocasia - 1/4 pound ,peel and cut into chunks as in picture.
Onion - 1/4 chopped fine (Avoid it for upwas)
Green Chili - 4, slit into halves
Curry leaves - a few
Mustard seeds - 1/2 tsp (Replace it with Jeera for Upwas)
Turmeric - 1/4 tsp
Chili Pw - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Take the colocasia in a deep dish and cover it with water .
Add salt, tumeric, green chili and a few curry leaves.
Cook the colocasia till just fork tender.
Drain the vegetable and keep aside.
Heat oil and add mustard seeds, let it pop.
Add remaining curry leaves and onion to the oil.
Cook onion till golden and add the chili pw.
Mix well and add the drained vegetable.
Mix gently and fry it well for at least five minutes.
Serve with rice or roti.

Bagar Ki Kichidi

2011-04-05T10:18:00.000-07:00

Bagar is a rice replacement for upwas days in North India . And as summer NAVRATRI has started i thought of posting this recipe. I learned this during my recent trip to India from our Mangla mami. She is a great cook and i just love talking to her about food.
Bagar is available here as "Samo Seeds" and is also called"Vrat Ke Chawal".

Bagar - 1/4 cup
Fresh Tomato - 1 1/2 cup, chopped
Potato - 1/2 cup, 1/4 inch cubes
Green Chilli - 2 , chopped fine
Coriander Leaves - 1/4 cup chopped
Water - 1 1/2 cup
Jeera - 1/2 tsp
Salt to taste (I use sendha namak)
Oil - 2 tsp

Heat oil and add jeera and green chilli .
Cook till jeera is golden and add potato cubes.
Cook for two minutes and add tomato and cook again for few minutes.
Add washed bagar and add water and cook till bagar is fluffy.
I cook in pressure cooker for a single whistle.
Now add more water if you want the khichidi to be soupy.
Sprinkle with coriander leaves and serve hot only.
A dollop of curd makes perfect combo but you can serve with a wedge of lemon too.

Urad Dal Ladoo

2011-03-30T14:07:00.000-07:00

Back to blogging after a long vacation to India. After all unpacking and cleaning i was feeling a little lazy to get back to blogging :)

But few days back a friend of ours send us some URAD DAL laddo and very so yummy that i was tempted to try it myself and now back to blogging . And i found a wonderful recipe in "Cooking at home with Pedatha" . I cannot write enough about this book , just loved every recipe i have tried and these recipes has become a regular in my kitchen.

Urad (Black Gram) Dal husked - 2 cups
Sugar Powder - 3/4 cup
Cashew /or any nut of choice - a few
Caradamom Pw - few pinches
Ghee - 1/2- 3/4 cup

Dry roast the dal until golden and grind to fine powder.
Add sugar and cardamom pw.
Fry cashews in ghee and add to the mixture.
Melt remaining ghee and pour into the mixture slowly enough to bind to laddo.
And make small balls and enjoy.

LeftOver Idli(/Rice/Bread) Upma

2011-01-19T11:11:00.000-08:00

My mom used to make this upma using idlies leftover from breakfast when we were kids .This used to be our evening snack and we used to love it . Sometime we would request her to make this for our lunch box using fresh idlies. But i must say a little dried out idlies :) i.e leftover idlies are best for this recipe. Now i make this in winter when sometimes my ildlies are not soft enough :). This upma can be made with leftover rice or day old bread too.

Leftover Idli / Rice/Bread - 2 cups ,cut into quarter inch cubes.
Onion - 1/4 cup ,chopped fine
Hot Green Chilli - 2 tsp, chopped
Curry Leaves - a few
Turmeric - 1/4 tsp
Idli Chutney Podi - 1 tbsp or Seasoning Pw of choice to taste
Lemon Juice - 1/2 tsp

Salt to taste

For Tempering :

Oil - 1 tbsp

Dry whole red chilli - 2

Mustard seeds - 1/2 tsp

Urad Dal - 1 tsp

Hing - 1/8 tsp

Heat oil and add mustard and let it pop.
Now add urad dal , whole red chilli , curry leaves and hing.
When urad dal turns golden add onion and green chilli.
Cook till onion turns golden , add tumeric and salt and mix well.
Add idlies/rice/bread and chutney podi , lemon juice and mix well.
And now you are ready to serve .
This upma tastes good at room temperature too.

Maharashtrian Til Ladoo / Sesame Balls

2011-01-13T17:53:00.000-08:00

HAPPY SANKRANTI TO ALL

Every where in North Indian til (sesame) is the prasad for Sankranti and ladoo is the most popular preparation. The process for the ladoo preparation in olden days was time consuming and labour intensive.Jaggery and roasted groundnut was pounded in huge mortar with wooden pestle and then roasted til (sesame) was added and pounded again till the mixture comes together and made into balls .These days the entire process takes no time with the use of food processor.

I can bet this will be the most easiest ladoo recipe you have ever heard of.

This is tasty and healty too.

Ingredients:

White Til(Sesame) - 2 cup,roasted

Peanut - 1 cup,roasted

Jaggery - 2 cup,grated

(Jaggery can be replaced with 1 3/4 cup of white sugar and 1/4 cup molasses)

Use Food Processor and process jaggery and peanut together till peanut grinds well.
Add TIl and process till everything mixes well and til is powdered .
Take the mixture out and make small balls .
Store in airtight containers .

PS: If your mix is not coming together while making balls add a few tbsp of milk. But then make sure to store the ladoo in fride.

Mushroom - mom's kerala style

2010-12-21T22:10:00.000-08:00

I slowly warming up to cooking with mushrooms. I'm using it in soups and curries these days :). These recipe i found is quick and easy and just used all the spices my mom will use to make her mutton stir fry and i loved it.So thought of documenting it

Mushroom - 2 cup ,sliced (any kind but store brought only please do not forge from your backyard :) )
Pearl Onion /Kooch ulli - 1/4 cup , sliced
Ginger - 1/4 tsp ,chopped
Garlic - 1/4 tsp ,chopped
Curry Leaves - a few
Indian Bay Leaf -1
Cinnamon - 1/2 '' piece
Cloves - 2
Cardamom -2
Fennel Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Oil - 2 tbsp

Heat oil in a heavy bottom wide pan .
Add the bay leaf, cinnamon ,cloves and cardamon and fennel.
Add the ginger and garlic and cook for a minute.
Add the onions and curry leaves and cook till onion turns golden.
Add turmeric, chili,coriander ,pepper and garam masala powder .
Add the mushroom and cook for another 3-4 minutes .
Switch of the flame and garnish with coriander leaves

Kovvaka Mezhukvaratti

2010-12-15T22:33:00.000-08:00

Kovvaka is called tendli,kunduru,tindora etc in hindi. This simple preparation of mom's is one of my favorite. Kovvaka has to be very tender. We used to love to take it with paratha to school in our lunch boxes. But goes well with sambar rice or curd rice.

I remember a unique think told about this plant , you see most of the homes in kerala grows this vegetable . it is a vine and it is said that if lamb eats the plant the kovvaka on the plant turns bitter :).

Tender Kovvaka - 2 cups ,diced into thin rounds
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Turmeric Pw - 1/4 tsp
Hot Green Chilli - 3-4 ,slit into halves
Curry leaves - a few
Salt to taste

Heat oil and pop the mustard.
Add slit green chili and curry leaves .
Mix well and now add turmeric and cook for 30 seconds.
Add kovvaka and cook oh high for 3-4 minutes.
Now add salt to taste and mix well.
And now cook on medium till kovvaka is tender.

Kantora Fry

2010-12-12T13:55:00.000-08:00

Kantora is a vegetable that looks like a little karela but its not a very bitter like karela. A bengali friend of mine introduced me to this vegetable. It is available every were in north India and even easily available in very Indian grocery store here. It is very good side for rice and rasam. It can be stuffed and cooked like karela.

Kantora - 1 cup ,diced in half moon shape
Curry leaves - a few
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Hing - 1/8 tsp

Turmeric Pw - 1/8 tsp

Chili Pw - 1/4 tsp

Oil - 2 tsp

Sal to taste

image courtesy : internet

Heat oil in a frying fan and pop mustards.
Add urad dal, hing and curry leaves.
When urad dal turns golden and add kantora.
Add salt and turmeric and cover for a minute.
Remove the cover and cook till the kantora turns golden along the sides.
Add the chili powder and mix well and remove from flame.
Enjoy with rice and rasam.

Spicy Carrot Pachadi

2010-12-07T12:13:00.000-08:00

These days i'm cooking from a very lovely book called "Cooking at Home with Pedatha". I am loving it. Its one of the best vegetarian cooking book i have come across in a very long time. And one very unique chutney recipe i came a cross is Carrot Pachadi.

Carrot - 2 1/2 cup ,chopped into 1/4 cm bits
Lemon Juice - 2 large lemons
Oil - 2 tbsp ( 2 tsp original)
Salt to taste

Tempering
Mustard Seeds - 3/4 tsp
Fenugreek Seeds - 1/2 tsp
Hing - 3/4 tsp

Paste
Red Chilli - 20 -25
Mustard - 1/4 cup (1/2 cup original)

For paste ,soak the chillies and mustard in 1 cup water 3-4 hours .
Strain and grind to fine paste using as little strained water as possible.
In a khadai , heat the oil for tempering.
Pop the mustard and then add the fenugreek.
Switch off the flame and with the browning of the fenugreek add the hing.
Add carrot , lemon juice ,the paste.
Store in clean airtight container in refrigerator, tastes best after a day or two.

Award , Thank You friends

2010-12-03T23:49:00.000-08:00

So nice to start my blogging back again after a long break with wonderful encouragements from friends.

Thank you Friends .

Jaisy , Ruby and Misa has shared this award with me

Jaisy : entepachakasala.blogspot.com

Ruby : punjabifooddiary.blogspot.com

Misa : love2cook-msia.blogspot.com

Thank you friends for thinking about me

Biny : http://binysrecipes.blogspot.com has shared this award with me.

Thank you Biny

Cabbage Mezhukvaratti /Cabbage Stir Fry

2010-10-19T14:58:00.000-07:00

This recipe is perfect for those lazy days when you don't feel like cooking but at the same time don't want to get dressed to eat out too.I have used cabbage here but it can be replaced with cauliflower or broccoli . Goes well with rice or roti

Cabbage - 2 cups , chopped
Onion - 1/2 cup , chopped
Ginger - 1/2 tsp , chopped fine
Curry Leaves - a few
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red Chili powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add mustard seeds and let it pop.
Add onion , curry leaves and ginger.
Cook till onion turns translucent.
Then add turmeric and red chili powder.
Then add the cabbage and salt.
Mix well cover and cook for 2 minutes.
Uncover and cook till cabbage is done to your taste.
Serve with rice or roti.

Sending this post to event : Dish starting with C

Murrugaka Aloo Curry / Drumstick Aloo curry

2010-10-11T12:05:00.000-07:00

Murrugaka has a very unique taste . Addition of it in any gravy makes it taste special. I love murrugaka in sambar ,theeyal and avial. Mom used to make murrugaka thoran too. Its a very popular vegetable in Kerala and is grown in most of the homes. Mom uses leaves and flowers for cooking too . She says its very good for you .Murragaka ella teega archa curry is my all time favorite.

Here a slightly north indian style use of murrugaka.

Aloo/Potato - 2 yukon gold , each cut into 4 pieces
Murrugaka/Drumstick - 1 , cut into 2 inch pieces
Onion - 1/2 cup , chopped fine
Tomato - 1/2 cup , chopped fine
Ginger Garlic Paste - 1/2 tsp
Chilli Pw - 1/2 tsp
Coriander Pw - 1/2 tsp
Turmeric Pw - 1/8 tsp
Garam Masala - 1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
Salt to taste.

Heat oil and ginger garlic paste cook for a 30 seconds.
Add onion and cook till golden.
Add tumeric, chilli , coriander, and garam masala powder and mix well.
Add tomato and cook till tomato is done and oils starts to separate.
Add aloo and murrugaka pieces and salt and mix well.
Cover and cook for another two minutes.
Add water , cover and cook again on medium flame.
Cook till aloo and murrugakka is tender.
Serve with rice or roti and enjoy.

Lauki wali dal / Split lentil soup with gourd

2010-10-03T21:15:00.000-07:00

In indian homes we all cook dal and i use lot of vegetables in it and the inspiration is my mom. When we were kids the vegetables which we did liked to eat mom will cook it with dal :). And we will eat the dal without even knowing its there. In this recipe i have cooked the dal with lauki / gourd because my husband hates lauki ki sabzi so i now a days cook it with dal . Here is the one more recipe from the thali (platter) in last post.

Toor Dal/ Any split lentil - 1/2 cup
Lauki / Any vegetable - 1 cup , cut into small pieces.
Tomato - 1 cup , chopped
Garlic Cloves - 6
Hot green chilli - 4 or to taste ,chopped
Hing(optional) - 1/4 tsp
Turmeric Powder - 1/4 tsp
Oil/Ghee - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt to taste

Wash and cook the dal, lauki(any vegetable),tomato,garlic,chilli,turmeric,hing .
I usually will pressure cook the dal for 2-3 whistles or for 10 minutes.
When dal is very tender mash the mixture well with a ladel and add salt to taste.
Keep the mixture back on fire to simmer.
Heat ghee/oil and add mustard seeds when the start to pop add cumin.
Cook for 30 seconds and add to the simmering mixture and switch of the flame.
Serve the rice or roti

Sending this to MLLA - 28 at Dil se

Pudina Chutney / Mint Dip

2010-09-27T17:47:00.000-07:00

Mint is one of those herbs which is very easily available in India and so very popular and chutney is my favorite preparation to make. We all make all kinds of chutneys , rice , paratha and drinks. This is one of my favorite. I just love to serve it with warm rice and ghee . Goes well with crackers and chips too. Mix a tbsp of chutney with 1/4 cup yogurt and you have a wonderful dip.

Mint Leaves - 1 cup
Urad Dal - 1 tsp
Hot Green Chili - 2 , slit into half
Coconut - 1 tsp
Salt - 1/4 tsp
Tamarind Pulp - 1/8 tsp or a 1/4 inch piece
Oil - 1/2 tsp

Heat oil in a pan and urad dal and let it turn golden.
Add coconut , green chilli and tamarind and cook for a minute.
Add the mint leaves and switch of the flame and let the leaves wilt a little.
When cooled add salt and grind without water if possible and serve .

Simple Palak Curry / Sauteed Spinach in mild spicy gravy

2010-09-04T15:26:00.000-07:00

I love palak and often cook with it . This preparation is very simple and requires very few ingredients.

Palak/Spinach - 4 cup ,chopped very fine
Onion - 1/2 cup ,chopped fine
Tomato - 3/4 cup , chopped fine
Ginger Garlic Paste - 1/2 tsp
Chilli Pw - 1 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/4tsp
Oil - 2 tbsp
Butter - 1 tbsp
Paneer - 2 tbsp gratted

Heat oil and add ginger garlic paste and cook for a minute.
Add onion and cook till translucent.
Add chilli pw and turmeric pw and cook for another minute.
Add tomato and cook till oil starts to separate.
Add palak and cook till tender .
Add garam masala and butter and remove from heat.
Garnish with gratted paneer.

Pavakka Mezkuvarrati/ Karela Fry / Sauteed Bitter Melon

2010-08-31T00:41:00.000-07:00

Bitter Melon is a medicinal vegetable used in South East Asian cooking . Its very good for controlling blood sugar so very good for diabetic people. In India people drink bitter melon juice every day empty stomach to keep blood sugar level in control. As the same suggests it is bitter in taste but very earthy in flavor. Everyone hates it as a kid and grown up loves it .This is my moms recipes and its so simple and quick and love it with chappati and rice.

Bitter Gourd / Karela Sliced - 2 cups , Slit into half , remove the seeds and slice thin

Onion - 1/2 cup , sliced thin

Hot Green Chilli - 5 , slit into half

Turmeric - 1/4 tsp

Oil - 1 tbsp

Salt to taste

Lemon Juice - 2 tsp

Wash and slit the bitter gourd into half , remove the seeds and slice thin.
Add salt , turmeric and lemon juice to the sliced gourd and mix well.
Keep it aside for an hour or overnight in the refrigerator.
Heat oil and add the sliced onion , slit green chilli and bitter gourd.
Cook on medium heat for 15- 20 minutes keep mixing now and then.
And serve with rice or chappati.

Egg in coconut milk gravy

2010-08-14T02:08:00.000-07:00

I have never cooked so much egg as i have cooked in this three months :) so here is one more of the egg recipe. My mom uses coconut milk but it can be substituted with any milk .The curry leaves and coconut milk gives the gravy a very unique south indian taste.

Egg - 4 boiled and halved
Onion - 1/4 cup chopped fine
Tomato - 1/2 cup chopped fine
Ginger -1/2 tsp chopped fine
Garlic - 1/4 tsp chopped fine
Curry Leaves - a few
Mustard seeds - 1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 3/4 tsp
Coriander Pw - 1/2 tsp
Garam Masala - 1/2 tsp
Coconut Milk - 1/4 cup
Coriander leaves for garnish
Salt to taste
Oil - 1 tbsp

1. Take a sauce pan and keep egg in one single layer.
2. Cover with water and bring it to boil.
3. Remove from flame and cover and keep aside for 10 minutes.
4. Once cooled peel the shell and cut into half.
5. Heat oil and mustard seeds and let it pop.
6. Add curry leaves ,ginger garlic and onion and cook till onion is translucent.
7. Add turmeric, chili , coriander and salt.
8. Add tomato , mix well and cover and cook.
9. When oil starts to separate add garam masala.
10. Drop the keep halves and simmer for 3 minutes.
11. Now add the coconut milk and switch of the flame.
13. Garnish with coriander leaves and serve.

Banana Flower Thoran/ Vazhya kumb thoran

2010-07-31T00:58:00.000-07:00

In South India banana itself and lots of other parts of this plant like flower , heart inside the stem etc are enjoyed in various preparations.It has lots of fiber and hence very good for you. One of my mother's recipe which is my favorite is banana flower thoran. She uses blackeyed peas in this recipe, any other legume can also be added but it is totally optional .

Banana Flower - 1
Blackeyed peas - 1/4 cup ,soaked and cooked

Coconut - 1/4 cup , grated
Hot Green Chili - 4 , chopped
Onion - 1/4 cup, chopped fine
Garlic - 1 pod , crushed
Cumin - 1/4 tsp
Turmeric - 1/4 tsp

Mustard - 1/2 tsp
Curry Leaves - a few
Oil - 1 tbsp

Soak blackeyed peas for an hour an cook till tender with salt .
Clean banana flower and chop the tender part into fine pieces.
Add a 1/2 tsp salt and 1 tsp oil into the chopped flower.
Mix well with hands to coat flowers with oil and salt and keep aside.
Crush coconut, chili , onion,garlic ,cumin and turmeric in mortar.
Heat oil and mustard seeds and let it pop.
Now add curry leaves and coconut mixture and cook for a minute.
Add banana flower , peas and salt ad mix well.
Cover and cook for 5 minutes on low.
And mix again and cook for another 5 minutes.
Serve with rice.

Sending this to MLLA:#25 hosted by Siri and started by Susan

Cabbage Kofta

2010-07-23T22:44:00.000-07:00

Kofta is one of the favorite preparation in my home. Koftas can be made of any vegetables like bottle gourd(lauki), raw banana , potato, cabbage etc or even meat . Its one of the best way to use up the vegetable that your family hates otherwise. Fried up koftas makes a good appetizer on its own and can be dropped in any gravy of choice and it makes a yummy accompaniment for roti.

For Kofta :

Cabbage - 2 cups , grated
Bread - 1 slice (optional)
Besan - 2 tbsp or more as needed
Soda - a pinch
Ajwain - 1/4 tsp
Ginger - 1/2 tsp ,grated
Salt to taste
Oil for frying

For Gravy :

Onion - 1/2 cup , grated
Tomato - 1 cup , pureed
Cumin Seeds - 1 tsp

Turmeric Pw - 1/4 tsp

Chili Pw - 11/2 tsp

Coriander Pw - 1 tsp

Garam Masala - 1 tsp

Cilantro leaves for garnish

Oil - 3 tbsp

Salt to taste

For Kofta :

1. Take grated cabbage and squeeze out as much water as possible.
2. Save the water and dip the bread in it and save rest of water.
3. Squeeze out as much water as possible from bread and add to cabbage.
4. Add ajwain , salt , ginger , soda and besan to cabbage and mix well.
5. Heat oil and add a pinch of mixture and it should rise to the top slowly.
6. Make small balls of the mixture and drop into the oil .
7. Fry a few of them on medium heat till golden and keep aside.
8. Make all the koftas and keep aside.

For Gravy:

9. Heat oil and add cumin seeds.
10. Add onion and cook till golden.
11. Add chili , coriander, turmeric powder and mix well.
12. Add tomato puree and cook till oil separates.
13. Add 1 1/2 cups of water , garam masala and simmer the gravy for 5 minutes.
14. Half an hour before serving add the simmer the gravy for 2 -3 minutes .
15. Drop the koftas into the gravy and garnish with chopped cilantro.

Egg Curry with Indian spices

2010-07-07T20:10:00.000-07:00

Egg is something that is versatile can be cooked for any meal of the day. I love it for breakfast lunch or dinner . And always comes to rescue when you don't have any other vegetables on hand. My mom used to make this recipe for us with chapatti when we used to travel . And now i cook this up for picnics. The yolk mixes with the onion and spices and makes a very yummy masala for boiled egg whites.

Egg - 6 boiled and cut into four pieces length wise

Onion - 1 cup , sliced thin

Ginger - 1 '' , cut into thin strips

Garlic - 6 , cut into thin strips
Fennel Seeds - 1/2 tsp , crushed well
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander Leaves for garnish

1. Heat oil and add onion and cook till onion turns translucent.
2. Add ginger and garlic and cook till onion turns golden.
3. Add fennel , turmeric , chili , coriander and mix well for few seconds.
4. Add the boiled egg and garam masala and mix well light handedly.
5. Garnish with coriander leaves and serve.

Beans Carrot Thoran

2010-06-30T10:49:00.000-07:00

I have family visiting from India at home this summer so not getting time to sit on my laptop and post or click pictures even though i'm cooking a lot :). But few days back we cooked this thoran which is my moms recipe. She will usually add cabbage too but that day i didn't had any cabbage at home . For this thoran she will add a little garlic which gives it a very unique taste.

French Beans - 2 cup , chopped small

Carrot - 3/4 cup , chopped small

Onion - 1/4 cup , chopped small

Grated Coconut - 1/4 cup

Hot Green Chili - 6 , chopped small

Garlic - 1 clove , chopped fine

Curry Leaves - a few

Cumin - 1/2 tsp

Mustard - 1/2 tsp

Turmeric - 1/4 tsp

Salt to taste

Oil - 2 tsp

1. Mix coconut , onion , cumin , turmeric, salt and mix well with hands.

2. Mix beans , carrot and keep aside.

3. Heat oil and add mustard seeds.

4. When mustard starts to pop add garlic , curry leaves and cook for few seconds.

5. Add coconut mixture and cook for a few minutes and keep stirring.

6. Add beans and carrot and mix well and keep covered for 3-4 minutes.

7. Mix well and you are ready to serve.

Phalli Aloo

2010-06-15T22:47:00.000-07:00

Its been quite some time since i had posted anything . Palli Aloo can be cooked using tender french beans or long beans . Its quick recipe but chopping takes a little bit of time.

French/ Long beans - 4 cups , chopped 2 inch long

Potato - 1 yukon gold , Slit into four and slice 1/8 inch thick

Onion - 1/2 cup , chopped fine

Hot Green Chili - 6 , slit into half (or to taste)

Mustard seeds - 1 tsp

Turmeric - 1/2 tsp

Oil - 2 tbsp

1. Heat oil and mustard seeds.

2. When mustards starts to pop add onion and green chili.

3. Cook till onion is translucent and add turmeric.

4. Add potato , beans and salt and mix well.

5. Cook for 2-3 minutes and add 1/4 cup water.

6. Cover and cook till everything is cooked .

Masala Baigan / Eggplant cooked in spicy gravy

2010-05-26T20:14:00.000-07:00

You either like or hate eggplants . I happen to be one who likes eggplant. Masala baigan is one of the recipes that i look to cook. It looks and tastes special so good for cooking for company too provided your guest likes eggplant:). Here is my take on masala baigan. I use tomato and tamarind both but you can use only tomato too but the combination of tamarind and jaggery gives this curry its signature taste.

Eggplant - 10 ( Small purple or green)
Onion Puree - 1/2 cup
Tomato Puree - 1/2 cup
Tamarind Paste - 1/2 tsp ( tamarind gives the curry a unique sweet
sourness which tomato alone will not do)
Jaggery - 1/2 tsp
Groundnut - 1 tbsp
Sesame seeds - 1 tsp
Dry Coconut - 1 tbsp grated
Turmeric - 1/4 tsp
Chilli Pw - 2 1/2 tsp
Coriander Pw - 2 1/2 tsp
Garam Masala - 1 tsp
Oil - 1/4 cup
Salt to taste

1. Roast groundnut , semame, coconut on at a time.
2. Grind it together to a smooth powder.
3. Heat oil and add ginger garlic paste and cook for a minute.
4. Add onion puree and cook till onion turn golden.
5. Add turmeric, coriander, chili and cook for 1-2 minutes.
6. Add tomato puree and tamarind cover and cook till oil starts to separates.
7. Add the powder from step 1 and mix well and cook for 1-2 minutes.
8. Slit each eggplant three quarter of the way into 4 halves .
9. Add it to the mixture and add jaggery and 1/2 cup of water.
10. Add garam masala and cover and cook till eggplant is done.
11. Garnish with coriander leaves and serve.

The gravy can be used to cook other vegetables too . I like to add fried Okra , Broccoli , Cauliflower and Potato in the gravy.

I'm sending this to event Think Spice : Tamarind @ seduceyourtastebuds started by Sunita : Think spice

Also sending this to MLLA23 @ thewellseasonedcook

Lauki Kofta / Bottle gourd and chickpea flour dumplings in gravy

2010-05-19T22:16:00.000-07:00

Lauki/Bottle gourd is a highly nutritious vegetable . I remember my mom always using it in sambar . Preparing kofta is one of the favorite way of using this vegetable. Kofta is a north indian preparation and is made of all kind of vegetables and is a staple in weddings etc .

For Kofta

Grated Lauki - 4 cups
Bread Slice - 1
Besan/Chickpea Flour - 1/4 cup
Ginger Garlic Paste - 2 tsp
Green Ghilli - 1 tsp , chopped fine
Salt to taste
Oil for frying

1. Squeeze as much water as possible from the grated lauki .
2. Add ginger garlic paste , salt, chilli , bread and besan to grated lauki.
3. You should be able to make small balls of the mixture .
4. To get the consistency add more flour if needed.
5. Heat oil to 350 F .
6. Make small balls of the mixture and drop in oil and fry till golden and keep aside.

For Gravy

Onion Grated - 1/2 cup
Tomato Puree - 1 cup
Ginger Garlic Paste - 2 tsp
Cumin Seeds - 1 tsp
Chilli Pw - 1 tsp
Coriander pw - 2 tsp
Garam Masala Pw - 1/2 tsp
Turmeric Pw - 1/4 tsp
Salt to taste
Oil - 1 tbsp

1. Heat oil and add cumin and fry for a minute.
2. Add ginger garlic paste and onion and cook till golden.
3. Add chili, turmeric,coriander ,salt and cook for 2 minutes.
4. Add tomato puree and cook till oil separates.
5. Add 1 cup of water , garam masala and simmer for 3-5 minutes.
6. Add fried kofta /dumpling to the gravy and simmer for another 5 minutes.
7.Garnish with chopped cilantro and serve.

I'm sending this to MLLA23 @ thewellseasonedcook

Rasmalai / Cheese balls in Milk Sauce

2010-05-16T22:39:00.000-07:00

This months ICC recipe was Rasmalai. There are only very few people who doesn't like rasagulla and this cousin of rasgulla is my all time favorite. As i was a little unwell because of the change of weather i was not posting anything for a week but thought of making rasgulla cheered me up and finally ended up making it y'day but was very tired to post it and missed the deadline.But still thought of posting it anyways today.

Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
Vinegar- 3 tbsps
Water-5 cup's
Sugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
Nut of choice -10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)

1. Preparation of Whey Water:

Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out.

2. Preparation of Paneer:

As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.

3. Preparation of Sugar Syrup:
In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.
Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and evry ball to emit the excess sugar syrup.

4. Preparation of Milk Syrup/Rasa:
When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add crushed cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.

5. Serve
Serves chilled with chopped nuts on top.

Masala Mushroom / Mushroom cooked with whole spices

2010-05-07T09:24:00.000-07:00

Mushroom are not an everyday item in my kitchen but i'm slowly warming up to it. Here we get many varieties of mushroom in the market and some of them very exotic and expensive . I really want to try all of them :) and started with the most common one . Few days back i cooked button mushrooms like i cook chicken and worked well with chappati . So thought of documenting it .

Mushroom - 2 cups , cubed into four or six piece each
Onion - one small
Ginger - 1/2 '' piece
Garlic - 2 cloves
Tomato - 1 medium
Indian Bay leaves - 1
Cardamom - 2
Cloves - 1
Cinnamon Stick - 1/2'' piece
Oil - 1 tbsp
Chili Pw - 1 tsp
Coriander Pw - 1 tsp
Salt to taste

1. Grind onion ,ginger garlic to smooth paste .
2. Grind tomato to a smooth puree.
3. Heat oil and add bay leaf, cardamom,cinnamon,cloves.
4. Add onion paste and cook till oil separates.
5. Add chili , turmeric,coriander powder,salt and cook for a minute.
6. Add tomato puree and cook till oil separates.
7. Add mushroom and mix well and cover and cook.
8. Mix light handedly now and then and let mushroom cook low and slow.
9. Switch of flame and garnish with coriander leaves.

Maharani Dal / BengalGram Dal and Spinach soup

2010-05-04T12:33:00.000-07:00

Dals (split pulses , lentils or legumes) are staple source of protein in Indian diet . Makes delicious soups. One day i read a post about Chana Dal and how good it is for people with Type I diabetes because of its very low glycemic index . Ever since i try too cook more with it . I have used spinach in this recipe but it is totally optional.

Chana dal - 1/2 cup
Urad dal - 1 tbsp
Spinach - 3 cups , chopped fine
Ginger Garlic Paste - 1 1/2 tsp
Onion - 1/2 cup ,chopped fine
Tomato - 1 cup, chopped fine.

Cashewnuts - 8

Peanuts - 1/4 cup

Green Cardamom - 2
Black Cardamom - 2
Cinnamon - 1 '' piece
Cumin - 1 tsp
Bay Leaf - 1

Turmeric Pw - 1/4 tsp
Red Chili Pw - 1 tsp
Coriander Pw - 2 tsp
Salt to taste

Oil - 1 tbsp
Butter - 1 tbsp

1. Wash and soak chana dal and urad dal for 1 hour .
2. Heat oil and butter in a heavy saucepan or pressure cooker on medium flame.
3. Add cumin,bay leaf,cardamom, cinnamon and nuts and cook for a minute.
4. Add ginger garlic paste and onion and cook till onion is golden .
6. Add turmeric, red chili, coriander pw and cook for 30 seconds.
7. Add tomato, salt and cover and cook till oil separates .
8. Add spinach , dals and add 2 1/2 cups of water.
9. Cook till dals are well cooked.
10. I use pressure cooker and cook for 25 minutes or 3 whitsles.
12. Serve with rice or chappati with a lemon wedge and little butter.

I am sending this Delicious Dal Event @veggie platter .

Award , Thank You friends

2010-05-03T13:04:00.000-07:00

Thank You  Krishnaveni  ,   Neetu   and Yummyoyummy team for passing me all these awards . Your appreciation encourages me to keep going.

I would love to share it with
Gita :  Gita’s Kitchen,
Vinolia :  Akal’s Saappadu,
Sathya : Samayal Corner,
Meena :  Dakshin,
Priya :  Priya’s easy and tasty recipes,
Prani :  Pranis Kitchen,
Jyoti : Panch Pakwan ,
Hari Chanana : Thecuisine

Award , Thank You friends for encouraging me.

2010-05-03T12:58:00.000-07:00

Thank You Subhasini and Pranitskitchen for passing me these awards. Thank you guys again for thinking about me and appreciating my efforts at cooking.

I would love to share the awards with
Kalai : myrecipesdiary

Ms Chit chat : chitchatcrossroads

Mary Moh : keeplearningkeepsmiling

Sushma Malya : authentic food delights

Turmeric and Spice : turmericnspice

Krishnaveni : Infoveni

Neetu : neetzkitchen
Kairali Sisters : pazhampappadampayasam

Baigan Bhartha with palak and matar / Grilled Eggplant Spinach Dip

2010-04-29T21:23:00.001-07:00

Bhartha makes a good dip be it for chips or chappati . I had a eggplant lying around and charcoal grill was still hot after weekend chicken barbecue so threw it in. We all roast eggplant in oven but the grilled eggplant had a wonderful smoky flavor and makes the dip more interesting.

Purple Eggplant - 1 big

Spinach - 1 cup , chopped

Onion - 1/4 cup

Tomato - 1/2 cup, chopped

Peas - 1/4 cup

Ginger Garlic Paste - 1 tsp

Chilli Pw - 1 tsp

Garam Masala - 1/4 tsp (optional)

Turmeric Pw - 1/4 tsp

Oil - 1 tbsp

Salt to taste

1. Wash eggplant and prick few holes with knife.

2. Throw eggplant on a grill and cover and cook for 30 -40 minutes.

3. Or keep on a baking sheet and roast at 425 F for 30 -40 minutes.

4. Cool peel the skin and take the pulp and mash it with fork .

5. Heat oil and add ginger garlic paste and onion .

6. Cook till the onion turns golden.

7. Add the turmeric and chilli powder and cook for few seconds.

8. Add tomato and cover and cook till it can be mashed with a spoon.

9. Add spinach and peas and cook for 2 -3 minutes.

10. Add eggplant pulp and cook for another 2 minutes.

11. Add salt and garam masala and mix well and remove from flame.

12. Serve with chips or Chapati

Fish Tikki / Fish Cakes

2010-04-26T15:45:00.000-07:00

We had some friends visiting from India staying with us last week . We had a lovely time them with lots sightseeing and shopping . Though i cooked a lot but didn't get a chance to click many pictures or sit on my computer to post anything but now back to my daily routine. I had some pan fried halibut (fish) chop left over from previous day's dinner so thought of using it up for an snack and prepared this tikki.

Pan fried fish flaked - 1 cup , ( i used halibut but any fish or even canned tuna will be good)

Potato - 1/2 cup , boiled and mashed

Green Onion - 1/4 cup , chopped fine

Green Chilli - 2 tsp , chopped fine

Ginger - 1 1/2 tsp , chopped fine

Coriander Leaves - 2 tbsp

Breadcrumbs - 1 cup

Oil - 1/4 cup

Salt to taste

1. Mix flaked fish, potato , 2 tbsp breadcrumbs, onion, chilli , ginger, coriander leaves and salt.

2. And take a golf ball size mixture in hand and form a tikki ( pattie ).

3. Roll in bread crumbs and keep aside.

4. Heat a heavy bottom skillet and add 2 tbsp oil.

5. Place a few tikkis (patties) in the skillet and cook on both sides till golden.
5. Everything is already cooked so each side will hardly take 2-3 minutes to brown.
7. Serve hot with any sauce of choice and lemon wedges.

Rice Sabudana Muruku

2010-04-15T22:14:00.000-07:00

My mom always made rice and urad dal muruku and it is one of my favorite snack till date. When Srivalli posted rice and sabudana murruku for this months ICC i was really exited to try a new version of my favorite snack .

Rice Flour - 1 cups
Besan flour - 1/4 cup
Puttukadala/Fried Gram flour - 1/4 cup
Sago - 1/4 cup

Salt to taste
Curd - 25 gms / 2 tbsp + 2 tbsp water
Chile powder - 2 tsp or as per taste

1. Soak sabudana in curd for 3 hrs.

2. Mix all the flours, chilli and salt together.

3. Heat 50 gms oil(about 1/4 cup) and add to flour mixture.
4. Add the buttermilk soaked sago slowly.
5. Knead to a roti dough consistency adding water as required.
6. Keep a deep pan on heat and fill half of the vessel with oil.
7. Fill muruku press with dough.
8. Form the desired shape on an oiled cookie sheet/plate.
9. When oil heats to 340 F ,drop a few muruku one at a time into the oil.
10. Cook on both sides till golden on medium flame.
Notes:

If you don't have murruku press try cookie press with a piping nozzle.
I used food processor to make dough.
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram (Chutney dal) flour is made from fried channa dal that is available commercially.

Happy New Year

2010-04-14T10:18:00.000-07:00

Kale Junka / Kale cooked with chickpea flour and mild spices.

2010-04-09T21:49:00.000-07:00

Kale is something that my family don't like yet so i keep trying new recipes . Just yesterday i had some of it lying in the fridge and thought of cooking it in Maharastrian style with besan and everyone seems to have liked it because they ate without any complaints. If you ask me i myself don't like besan much :) .But since everybody else liked it i thought of recording the recipe .So here is my version of junka.

Kale - 4 cup , chopped fine

Hot Green Chilli - 4 , chopped fine

Onion - 1 cup , chopped fine

Ginger Garlic Paste - 1 tsp

Besan / Chickpea flour - 4 tbsp

Turmeric - 1/4 tsp

Chilli Pw - 1 tsp

Amchur Pw -1 tsp

Cumin Seeds -1/4 tsp

Oil - 1 tbsp

Salt to taste

1. Cook kale with salt ,green chilli and turmeric till tender.

2. Drain and keep aside. (I pressure cook kale with no water)

2. Heat oil and add cumin seeds. Let it crackle.

3. Add onion , ginger garlic paste and cook .

4. When onion turns translucent add besan and keep stirring.

5. Cook besan till the raw smell vanishes.

6. Add chilli pw and add amchur and mix well.

7. Add kale and cook mixing now and then till mixture turns to crumble.

8. Serve with dal ,achar and roti.

i am sending this to yasmeen's cruciferious-challenge

Jeera Rasam / Cumin Soup

2010-04-05T18:06:00.000-07:00

I love rasam . Rice , rasam and papadam is a perfect combo for me when weather is little cold or when it is raining. And one day i came across this jeera rasam in Viji Varadharajan's book Samayal and liked it.It uses sambar powder instead of regular rasam powder with a little overdose of jeera. Its a digestive so very good to start a meal like a soup in my case i usually end my meal with rasam and rice. I modified the recipe to suit mine and my family's taste.

aaaaaaa

For Rasam:

Water - 2 cups
Sambar Powder - 11/2 tsp ( please note not rasam powder)
Tamarind pulp - 1 tsp or a marble size , soaked in hot water.
Toor Dal - 1 tbsp or any split lentil of choice
Cumin Seeds - 2 tsp

For Tempering :

Mustard Seeds - 1/4 tsp
Cumins Seeds - 1/4 tsp
Curry Leaves - a few
Hing Pw - 1/4 tsp
Dry Red Chilli - 3
Oil - 1 tsp

1. Soak dal and cumin in warm water for 20 minutes.
2. If using tamarind soak it to separately for 20 minutes .
3. Grind dal and cumin with 1/4 cup of water.
4. Mix dal and cumin paste in 2 cups of water.
5. Add to it sambar powder, salt and keep on fire.
6. Simmer for 10 minutes and keep aside.
7. Heat oil and add hing and mustard seeds.
8. When mustard pops add cumin , red chilli , curry leaves .
9. Cook for 30 sec and pour over the cumin water.
10. And you are ready to serve.