SIMPLE RECIPES

Adai Dosa

2009-06-22T16:47:00.000-07:00

Adai dosai is a very simple and complete breakfast. It has high source of protein. It is made out of rice and various lentils.If you want your adai to be crisp reduce the quantity of rice.If you want it smooth add moong dhal to it.

Ingredients:

Par-boiled rice - 1/2 cup

Raw rice - 1/2 cup

Thoor dhal - 1/2 cup

Channa dhal - 1/2 cup

Urad dhal -1/2 cup

Moong dhal - 1/2 cup

Fennel seeds - 2 tsp

Onions - 1 (chopped)

Chili powder - 2 tsp

Salt

Turmeric powder - 1/2 tsp

Coriander leaf - a handful

Method:

Soak rice and lentils separately for about 4-5 hrs or overnight.
Grind it together in a smooth batter. Add salt,chili powder,fennel seeds,turmeric powder and grind it again.
Add the chopped onions,coriander leaf and leave it for half an hour.
Heat a dosa tava and grease it with oil.Pour about 1/2 cup of batter and spread it until you form a round shape.Add a tsp of oil and flip it to other side when crisp on one side.
Adai is ready.You can serve it with any chutney of your choice or simply with idli podi.

Mutton Kuzhambhu (Mutton Curry)

2009-06-21T17:03:00.000-07:00

When I think of mutton,my memory takes me back to salem during my summer vacation to my aunt's place. Summer in salem is very terrible,but yet we enjoy it. My best times during my childhood was my summer vacation where all my cousins gather there. Imagine 10 kids being in a place,we had loads of fun. And the Summer season mangoes in salem yummy!! I get up in the Sunday morning with the smell of mutton curry that my aunt makes for idli.She makes in a huge vessel since she cooks for at least 25 of us. She makes wonders in the kitchen.I wanted the recipe from her,but fail to ask her when she is around. And finally my mother-in-law shared her muttom recipe with me. I just gave it a try and to my wonder I just got the perfect taste which my aunt does. Kuddos to my mother-in-law!!!Here is the recipe for you.

Ingredient:

Goat/Lamb meat - 500gms (with bones)
Onion -1 (big,chopped finely)
Tomato -1(medium,chopped finely)
Ginger garlic paste - 1 tsp
Curry leaf - 1 string
Salt
Oil - 3tsp

To Grind:

Shallots - 10
Garlic - 5-6 pods
Red chili (whole) - 3
Coriander seeds - 2tsp
Pepper corns - 1 tsp
Jeera or cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaf - a string
Coconut - 2 tbsp
Cloves - 2
Cinnamon - 1 inch stick

Fry all the above ingredients one by one in 1tsp of oil,cool it and grind into a smooth paste.

Method:

Cut the mutton into small bite sized pieces. Pressure cook only the bones with some turmeric powder up to 5 whistles along with some water. Preserve this stock to use in the curry.
In a deep bottomed pan, heat oil and fry onions,tomato,ginger garlic paste.Add the raw mutton pieces and little turmeric powder and saute for 5mins.
Add the grinded mixture to the pan and add the stock removing the bones and make it boil for about 10mins.
Add salt.check for the spices,if you want it to be spicy add chili powder or pepper powder accordingly.
Cover the pan with a lid and simmer the flame and let the curry cook for about 30-40 mins until the meat is cooked tender.Add curry leaf and cook for another 2mins.
Serve hot with idli,dosa,plain rice,chapathi.

I am sure everyone would love this spicy south Indian curry if you try once. If time is a constraint try pressure cooking the meat well ahead along with the bones and add in the curry,it reduces the cooking time.And also you can adjust the spices according to your taste buds.

Red Vegetable Curry

2009-06-21T16:52:00.000-07:00

As per the name this curry looks very reddish.The main ingredient is beetroot.This is perfect with rice.

Ingredients:

Potato- 1 (remove skin and cube it)
Cauliflower - 2 big florets (cut into pieces)
Beetroot - 1 (Cut into cubes)
Carrot - 1 (Cut into round shape)
Green beans - 3 (Cut into 1 inch piece)
Onions - 1
Tomato - 1
Coconut - 1cup
Chili powder - 1 tbsp
Coriander powder - 3 tbsp
Salt as required
Curry leaf a string
Cloves - 5
Cinnamon stick - 1 inch piece
Ginger garlic paste - 2 tsp
Oil - 3 tsp

Method:

1. Heat 1 tsp of oil in a frying pan and fry the onions till they become transparent. Add tomatoes and fry till they are done.
2. Add the shredded coconut,chilly powder,coriander powder, 3 cloves,cinnamon 1/2 stick and saute well.
3. In a mixer add all the above fried ingredients and grind it to smooth paste.
4. Heat the remaining oil in a kadai and add 2 cloves and 1/2 cinnamon stick.
5. Add the ginger garlic paste,curry leaf ,vegetables and saute well.
6. Add the grinded mixture to the above mixture and add salt and saute well.
7. Add required amount of hot water to it and keep it in simmer for about 15 mins covering the lid.
8. Once the gravy thickens its ready to be served.

This Red curry best suits with plain white rice and papad. You can also have it along with chapathi.A very healthy dish which has more veggies in it.Using the above measurement you can prepare a kadai full of this curry.

Lemon rice

2009-06-18T22:21:00.001-07:00

Hmmm thinking what to do with your left over rice?? want to give a new look to the old rice?? Want a quick meal?? If you have a 'yes' for all these questions then here is the simple easy lemon rice for you.

Ingredients:

Lemon juice - from one medium sized lemon
Cooked rice - 2 cups
Turmeric powder - 1/2 tsp
Oil - 1tsp
Mustard seeds- 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Hing - 1 tsp
Jeera - 1/2 tsp
Curry Leaf - a string
Peanuts - 2 tsp (roasted)
Cashew nuts - 1 tsp (optional)
Red chili (whole) - 2
Green chili - 1 (optional)
Coriander leaf - 2 tsp

Method:

1. Mix lemon juice,turmeric powder and salt in a small bowl.
2. Spread the rice in a plate and pour the lemon juice mixture over it and mix thoroughly.
3. Heat oil in a pan and splutter mustard seeds,channa dhal,urad dhal,jeera,hing,curry leaf,red chili,green chili,peanuts,cashew nuts and fry till they are crunchy.
4. Add the rice to it and fry until the rice is heated up.Throw some coriander leaf and serve with pickle.

Chicken fry

2009-06-17T17:38:00.000-07:00

This is a very simple chicken fry which goes well with rice,biriyani,dosa,chapathi almost everything. And also it is a very quick recipe. It consumes time only to cook chicken into tender. You can also pressure cook your chicken pieces with little turmeric and water well ahead and throw into the recipe it makes the dish even more quicker.

Ingredients:

Chicken with bones - 250 gms
Onion - 1 (big ,chopped)
Tomato - 1 (Medium,chopped)
Ginger garlic paste - 2 tsp
Cloves - 2
Cinnamon - 1 stick
Curry leaf- a string
Red chili powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Salt

Method:

1. Heat oil in a pan and add cloves,cinnamon,curry leaf,onion and saute till the onions are done.
2. Add tomato,ginger garlic paste and fry till the tomatoes are soft. Add the chicken pieces and turmeric powder and fry till the chicken is half done.
3. Add red chili powder,coriander powder,salt and fry for 2 mins.
4. Add enough water and cook chicken for 15-20mins and finally add pepper powder and some curry leaf.
5. Garnish with coriander leaf.

Chicken Manchurian

2009-06-17T17:19:00.000-07:00

I always love the Indo-chinese cuisine. When I was in class 10 ,I tried chicken Manchurian for the first time and the dish turned out well. This is my uncles favourite dish and whenever I go to his place for vacation he buys chicken and ask me to cook it. Although I wasn't a great cook I somehow managed to cook chicken recipes and this is one of the best among them.

Ingredients:

For marinade:

Boneless Chicken - 250 gms
Plain flour - 2 tsp
Corn flour - 2 tsp
Rice flour - 1 tsp
Salt
Egg - 1
Pepper powder - 1 tsp
Chili powder - 1/2 tsp
Ginger garlic paste - 1 tsp

For Gravy:

Onion - 1 (finely chopped)
Garlic pods - 4-5 (finely chopped)
Ginger - 2 tsp (grated)
Coriander stem - 2 tsp (finely chopped)
Soy sauce - 2 tsp
Tomato sauce - 1 tsp
Red Chili or Green chili sauce - 1 tsp
Pepper powder - 1/2 tsp
Salt
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water

Method:
1. Mix the chicken with all the ingredients under marinade and let it rest for at least 1 hr.
2. Heat oil in a deep bottomed pan and deep fry the marinated chicken pieces.
3. In a frying pan add oil and fry gralic,ginger,coriander stem and onions.
4. Add in all the sauces,pepper powder,salt and sugar.Add little water and bring it to boil.
5. In a small bowl Mix cornflour and 2 tsp of water and make it into lump free smooth paste.
6. Add the deep fried chicken pieces and saute well and pour the cornflour paste and stir it well till it forms a glossy coating on it.

Chicken Manchurian is ready to go along with fried rice!!!
You can add bell pepper,baby corn,carrots,green beans to the gravy. You can alternate the chicken pieces with cauliflower florets and potatoes. It turns into a wonderful veg Manchurian.

Kozhi milagu varuval(pepper chicken)

2009-06-17T17:06:00.000-07:00

Kozhi milagu varuval is a typical chettinad dish. This is a dry dish which goes well with biriyani and rasam rice. It has a unique black color which looks very attractive.The same procedure can be carried out with lamb/goat.

Ingredients:

Chicken - 500 gms
Onion - 1 (big,chopped)
Ginger garlic paste - 2 tsp
Curry leaf - 2-3 strings
Salt as required
Oil - 3 tsp

To Grind:

Coriander seeds - 2 tsp
Red chili (whole) - 2
Pepper corns - 2 tsp
Jeera - 2 tsp
Fennel seeds - 1 tsp
Cloves - 3
Cinnamon - 1 stick

Dry roast all the above ingredients and powder them using a mixer.

Method:

1. Heat oil in a heavy bottomed skillet and fry onions and curry leaf. The onions should be nice golden brown in color.
2. Add the ginger garlic paste and saute until the raw smell goes off.
3. Add the chicken pieces and cook for about 5mins.
4. When the chicken starts to leave water from it add the powdered masala and salt.
5. Fry in simmer for about 15-20 mins in simmer.
6. Sprinkle water whenever necessary.
7. When it becomes dry throw in some more curry leaf and saute for 2 mins or if you want to retain some masala make it semi-dry.

This is an very easy dish and it has got the authentic taste.

Vegetable Kurma

2009-06-16T23:21:00.000-07:00

Vegetable Kurma can be made with any veggies of your choice. I like to add cauliflower,potatoes,peas,carrot and green beans to it. It is perfect to go along with dosa,chapathi,puri and even fried rice.

Ingredients:

Onion - 1 (big,sliced in length wise)
Tomato puree - 1/2 cup
Ginger garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Fennel seeds - 1tsp
Curry leaf a string
Coriander leaf - 2 tsp (chopped)
Cumin seeds - 1/2 tsp
Veggies - 2 cups
Salt as needed
Oil - 3 tsp

To Grind:

Coconut – 3 tbsps
Green Chilly – 2
Khus Khus – 1/4 tsp
Garlic pods – 2
Cashew nuts – 5 to 6
Shallot Onion – 3
Cilantro – 3 tbsps chopped
Grind all the above into a smooth paste. Add little water if required.

Method:

1. Heat oil in a pan and pop in cumin,curry leaf and fennel seeds.Add onions and cook until they soften up,add ginger garlic paste and tomato puree.
2. Add the ground paste and add red chili powder,coriander powder,pepper powder and fry till the oil oozes out form the gravy.
3. Add the vegetables to it and cook until the vegetables are done.
4. Finally add the coconut milk and simmer for about 5mins.
5. Garnish with coriander leaf.

This gravy should be thick and glossy in texture. This is a Rich dish with coconut,coconut milk and cashew nuts. If you want you can also add water instead of coconut milk.You can also try the same version with paneer and chicken.

Thai style Pepper Chicken

2009-06-16T20:28:00.000-07:00

I was not a huge fan of Thai food until I tasted pepper chicken which had lots of garlic in it. It is a very simple dish which is served with rice. Jasmine rice was the restaurant where I tasted this lip smacking dish.And below is my version of this dish, worth trying it does taste great.

Ingredients :

Boneless Chicken - 1 cup (cut into bite size pieces)
Garlic cloves - 6nos (chopped finely)
Red onion - 1 (chopped finely)
Pepper - 2 tsp
Brown sugar - 1 tsp
Soy sauce - 2 tsp
Oyster sauce - 1 tsp
Salt as required
Fish sauce - 1 tsp (optional)
Cashew nut (optional)
Oil for frying

Method:

Combine the chicken, garlic, pepper, soy sauce, salt, oyster sauce,fish sauce and sugar in a bowl and mix together. Let it marinate for at least half an hour in the refrigerator.Preheat a frying pan over high heat and the oil. When the oil is smoking hot, start cooking the marinated chicken and cashew nuts for about 5-10 minutes.Drain the oil and serve the chicken with rice, lettuce leaves and cucumber slices.

Bhatura

2009-06-16T00:31:00.000-07:00

Bhatura is a perfect accomplishment for chole or channa masala. This is unlike the normal puri. The dough needs to be rested at least for 2 hours in a warm place for it to raise. And the rest of the procedure is same as we do for poori.

Ingredient:

Plain flour - 2 cups

Baking powder - 1 tsp

Curd - 1 cup

Warm water to knead

Salt as required

Method:

1. Sieve Plain flour,baking powder and salt together.

2. Add curd and mix thoroughly.

3. Add warm water if requires and form a soft dough and cover it with a damp cloth or cling wrap it and place in a warm area. It should rest for 3- 4 hrs or at least 2hrs minimum. This makes the dough to raise.

4. After the dough is raised knead it well again to release the air content.

5. Make small balls and roll in into a small circle as we do for poori's

6. Heat oil in a kadai and deep fry the bhatura one by one.

Serve hot with channa masala.

Chilly chicken

2009-06-15T19:27:00.000-07:00

Chilly chicken is tender juicy chicken which is crispier on the outer layer and very juicy inside. There are numerous variations to make this recipe. The easy one would be a store brought chilly chicken masala,marinate and deep fry it.The below is my way of making chilly chicken.This is the spicy version so add or decrease the amount of spices according to your taste buds.

Ingredients:

Boneless chicken - 500 gms
Corn flour - 2tbsp
Plain flour - 1 tbsp
Egg - 1
Red chili powder - 1 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Lemon juice - 1 tsp
Salt as required
Ginger garlic paste - 2 tbsp
Green chili - 1 (chopped)
Curry leaf (chopped)
Garam masala - 1/2 tsp (optional)
Pepper powder - 1/2 ts
Red food color (optional)
Oil - for deep frying

Method:

Marinate the diced chicken pieces with all the above ingredient for about 1 hr in room temparature.

Heat oil in a heavy skillet and deep fry the marinated chicken pieces and drain it in a paper towel.

Serve hot with Onion rings and lemon wedges.

Channa Masala (Chole masala)

2009-06-15T18:15:00.000-07:00

Channa masala is a famous North -Indian dish,which goes well with puri,bhatoora and chapathi. This is made out of chickpeas(Kabuli Channa). You can use the canned chickpeas as well dried channa to prepare this dish. But make sure you drain the water and rinse the chickpeas in the can as it might contain salt solution . Also if using the dried beans it needs to be soaked in water for several hours preferably soaked over night to destroy the bean toxin lectin.After soaking they increase in size.They are a useful source of folate, vitamin E, potassium, iron, manganese, copper, zinc and calcium and rich in fibre.

Ingredients:

Chickpeas - 2 cups (soaked overnight)
Onions - 1 (chopped)
Onions - 1 (blanched and pureed)
Tomato - 1 (chopped)
Tomato - 1 (blanched and pureed)
Tomato sauce - 3 tbsp
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp (optional)
Channa masala - 2 tsp
Garam masala - 1/2 tsp (optional)
Salt as required
Tea bag - 1 (optional)
Coriander leaf
Cloves - 2
Cinnamon- 1 stick
Oil - 3 tbsp

Method:

1.Pressure cook chickpeas with salt and teabag for about 4-5 whistles. Adding tea bag is optional.It gives a nice color to the recipe.Preserve the water used for cooking the chickpeas as we can use this water in the recipe instead of plain water.
2.Heat oil in a pan and add cloves,cinnamon and fry the chopped onions for a while and add the pureed onions..
3.Add the chopped tomato ,tomato sauce and pureed tomato,ginger garlic paste to it and saute well till they become a mashy gravy.Adding tomato sauce enhances the flavour and taste of the dish. This is the secret ingredient.
4.Throw in all the masala powders and saute till the oil separates from the gravy. Add the boiled chickpeas and salt to it. Add some water to the gravy and let it cook in simmer for about 15mins.
5.Serve hot with coriander garnish and lemon wedges.
If you want the gravy to be really thick try adding some grinded boiled channa to the gravy.

Paneer Butter Masala

2009-06-15T16:47:00.000-07:00

This is a divine dish which is very popular almost everywhere. This can be an exceptional dish where you should not be calorie conscious. This has more butter,ghee,cream,cashew nut paste. But once in a while it is ok to have such a gorgeous dish.Paneer is cottage cheese, you can make lot of dishes using paneer. I got this wonderful recipe from a chef who was in charge of catering for my brother's wedding. Wow it tasted delicious even the very first time I tried it,believe me you cannot go wrong just give a try and you will be a huge fan of this gravy.

Ingredients:

Paneer - 250 gms

Onions - 2

Tomatoes - 3 or Tomato puree

Bay leaf - 1

Cloves - 3

Cinnamon - 1 stick

Cardamon - 1

Ginger garlic paste - 2 tsp

Red Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Cashew nut paste - 3 to 4 tsp

Kasuri methi leaf (fenugreek lead dried leaf)

Red color (optional)

Milk - 1/2 cup or fresh cream

Butter - 2 tbsp

Ghee- 1 tsp

Coriander leaf

Salt as needed

Sugar - 1/2 tsp

Method:

1. In a heavy skillet heat a tsp of ghee and saute the paneer until they gain a golden brown color. Then immerse the panner cubes in warm water. This softens the paneer.

2.Before making the cashew paste soak the nuts in warm water for 10mins.This will make it smooth for grinding.

3. Blanch the onions in hot water about 3mins and puree them

4.Blanch the tomatoes in hot water about 3mins and remove the skin and puree them.

5.Heat butter in a kadai and add the spices cloves,cardamon,cinnamon,bayleaf and fry them

6.In goes the pureed onions till they release the aroma of onion next add the tomato puree and ginger garlic paste and fry till the raw smell goes away.

7. Throw in all the masala powders in the list,salt and methi leaf.

8. Saute for a while and if the mixture goes dry add little milk or water to it.Add red color at this stage if you desire.

9. Add the cashew paste at this point and add the remaining milk or water and bring it to boil.

10. Add the paneer cubes and simmer the gravy for about 10mins until they become thick and add 1/2 tsp of sugar.

11. Stir in the remaining butter and fresh cream at the end and serve hot garnishing with coriander leaf.

Cauliflower Kurma

2009-06-15T16:16:00.000-07:00

Before starting with the recipe a small tip in buying the cauliflower make sure the tops are white. If the floret has begun to spot brown or purple, it is past its nutritional peak.Cauliflower will keep for up to five days if stored in the crisper section of the refrigerator. If the head is not purchased wrapped, store it in an open or perforated plastic bag. Keep the head stem-side up to prevent moisture form collecting on it. Also Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement.Before starting the dish make sure you keep the cauliflower florets in boiling water for at least 5mins to make sure it is clean.
The below recipe is famous among my friends.Whenever they come to my home they ask my mom to make cauliflower kurma.

Ingredients:

Cauliflower Florets - 2 cups
Shallots - 1/2 cup
Tomato - 1 no
Coconut - 1/2 cup
Chilly powder - 2 tsp
Coriander Powder - 4 tsp
Salt as required
Curry leaf a string
Cloves - 5
Cinnamon stick - 1 inch piece
Ginger garlic paste - 2 tsp
Oil - 3 tsp

Method:

1. Heat 1 tsp of oil in a frying pan and fry the shallots till they become transparent. Add tomatoes and fry till they are done.
2. Add the shredded coconut,chilly powder,coriander powder, 3 cloves,cinnamon 1/2 stick and saute well.
3. In a mixer add all the above fried ingredients and grind it to smooth paste.
4. Heat the remaining oil in a kadai and add 2 cloves and 1/2 cinnamon stick.
5. Add the ginger garlic paste,curry leaf ,cauliflower and saute well.
6. Add the grinded mixture to the cauliflower and add salt and saute well.
7. Add required amount of hot water to it and keep it in simmer for about 15 mins covering the lid.
8. Once the gravy thickens its ready to be served.

This kurma can be consumed with chapathi,dosa,idli and goes well with plain white rice. Also variations can be done to the veggie. Instead of cauliflower you can add mushrooms,potatoes,peas,chickpeas.If you have time instead of redchilli powder and coriander powder you can alternate with whole red chillies and coriander seeds when frying along with coconut. This enhances the taste of kurma. Adding peppercorns makes this dish a spicy one for spicy food lovers.

Thakkali Thokku (Tomato chutney)

2009-06-15T03:44:00.000-07:00

Tired of packing gravies for picnic's that spills everywhere and creating a mess..Here is a simple recipe which is a best combo for chapathi.You can also roll the chapathi spreading this chutney over it and wrap it in a foil.You don't have to carry much utensils and carry it back home.Just have the rolled chapathi and throw the wraps.I made these for my last picnic and believe me it was a non-messy happy picnic.Its a good accomplishment for dosa and idli too. The main ingredient is the tomato ,which is the leader of vitamin C which absorbs iron.

Ingredients:

Onions - 1 (big,chopped)

Tomatoes - 3 (big,chopped)

Mustard seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Hing - a pinch

Turmeric powder - 1/4 tsp

Curry leaf - a string

Red chilli powder - 1 1/2 tsp

Salt for taste

Jagerry - 1/2 tsp (optional)

Method:

1. In a frying pan heat oil and splutter mustard seeds. Add channa dhal,urad dhal,hing powder and curry leaf.

2. Add in the chopped onions and turmeric powder and saute well.

3. Add the chopped tomatoes and fry well. Add chilli powder and salt and saute well till it becomes mashy in texture.

4. Turn the heat low and cook for about 10 mins .You can add the jagerry in this stage if you like.

Note: Also you can blanch the tomatoes,peel the skin,mash it and add to the recipe instead of chopped tomatoes. This has a little variation in taste.

Beetroot poriyal

2009-06-14T20:25:00.000-07:00

Beetroots also called as beets is a firm and dark purple skinned veggie. It ranked first in my choice of veggies always.It tastes great with curd rice tats my best combo ever.This veggie ontains anti-oxidant betacyanin,which gives the deep red color.This veggie has the tendency to purify the blood. It is also a source of vitamin C,iron and phosphorous.You can store this veggie in the refridgerator upto a week still it stays firm and crunchy. Just chop the leaf before storing which makes its life even more longer.You can either chop into small cubes or grate it. It can also be eaten raw or added in salads.

Ingredients:
Beetroot - 2 nos (chopped into small cubes)
Onions - 1 (chopped finely)
Green chilli - 1 (chopped)
Curry leaf - a string
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Urad dhal - 1 tsp
Hing - a pinch
Jeera - 1/4 tsp
Turmeric powder - 1/4 tsp
Water - 1/2 glass
Salt to taste
Coconut - 2 tsp shredded (optional)

Method:
1. In a frying pan heat oil and tamper it with mustard seeds,channa dhal,urad dhal,red chilli,jeera,curry leaf and hing.
2. Saute the onions,green chilli and add the turmeric powder.
3. Add the beets and fry for a while until it releases water.
4. Check if it is cooked else add water and bring it to boil and add salt finally.
5. Its optional to add coconut at the end.It enhances the taste.

Beetroot Leaf poriyal

2009-06-14T19:55:00.000-07:00

I picked up the beets from the market. It was a bunch along with the leaf. I was wondering if I could use these leaves for any dish.When I was surfing I found it can be treated like a spinach.So I just gave it a go and tried to do it like a spinach poriyal which I would say the easiest and nutritious dish on earth.Don't be amazed looking at the ingredients,it doesn't even need the tampering.Chop the beetleafs finely along with the stem.The volume might look in huge quantity but after you cook it shrinks into half of the quantity.

Ingredients:

Beetroot leaves - a bunch
Onions - 1 (chopped)
Green chilli - 2 nos
Coconut - shredded 3 tbs
Salt for taste.

Method:

1. Chop the beet leaves finely and wash thoroughly. Drain it.
2. In a frying pan heat oil and throw the onions or shallots and fry until they become transparent.
3. Add the green chilli and saute for a while.
4. Add the beet leaf and required amount of salt.
5. Saute well and cover the lid. Don't add water to it as the leaf has more water content in it.
6. If you still want to add water just sprinkle water.
7. Add the shredded coconut to it and beetleaf oriyal is done.

It tasted good just like the spinach leaf.Best accomplishment with sambhar and curd rice.An extra touch is adding the 3/4th cooked moong dhal at the end when you add the coconut. Read a coupe of interesting recipe's using beet leaf like chutney. Will try it out next time when I get the beets and post the recipe if it turns on good.

Kara paniyaram

2009-06-14T18:47:00.000-07:00

Paniyaram is a very popular karaikudi dish. It has versions of sweet as well savoury one.The below recipe is for the savoury one.This can be made as breakfast item or as a evening dish. This id made out of the same idli batter, which makes it crispy in the outer layer and soft inside.This dish requires a a special utensil called paniyaram pan which contains holes like the muffin pan.And we also require a special ladle to flip the paniyaram to the other side.This is best served with chutney's.The pic of paniyaram pan and the ladle is shown below

Ingredients:

For Batter:
Idli rice - 2 cups
Urad dhal - 1/2 cup
Fenugreek seeds - 1 tsp
Salt as needed

For tampering:
Onions - 1 (big,chopped finely)
Green chilli - 2 nos (chopped finely)
Red chill - 1
Mustard seeds - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1tsp
Hing powder - a pinch
Curry leaf - 1 string
Coriander leaf - 2 tsp (chopped)
Turmeric powder - 1/4 tsp (optional)

Method:

1. Soak the rice and dhal separately overnight. Add fenugreek seeds to the dhal while soaking.
2. Drain the water and grind urad dhal until silky texture.
3. Grind rice into a coarse batter. Add water if required.Take care that you don't add too much of water.
4. Mix the dhal and rice batter nicely with your hand and add the required amount of salt and let it ferment for at least 12hrs.
5. You can see the batter will be raised twice the quantity.
6. Now do your tampering to be mixed with the batter for paniyaram.
7. Heat oil in a pan add the mustard seeds,chann adhal,urad dhal,hing,red chilli and curry leaf.Add the chopped onions,green chilly.turmeric powder,salt a pinch and finally some coriander leaf.
8. Mix the tampering into the batter.
9. Heat your paniyaram pan and grease it with oil if its not a nonstick pan.Fill in the batter into each holes and add oil in drops into the sides of each holes.
10. Flip it to the other side and let it cook for about 2-3 min.
11. Serve hot with chutney of your choice.

Egg Omlette

2009-06-14T18:15:00.000-07:00

Eggs contains numerous essential nutrients. It has vitamins A, D, E, B12 and minerals like calcium,iron and zinc. Having a toast with egg omelette is a complete breakfast.I have given a spicy version of egg omelette in this recipe.You can do numerous variations. Adding finely chopped veggies gives you a version of vegetable omelette. You can add cheese,butter if you are making for your kids,they will definitely enjoy for their lunch.

Ingredients:

Eggs - 2 nos
Onions - 1 (big,chopped)
Tomatoes - 1 (small,chopped)
Cucumber - 1/2 (chopped)
Coriander leaf - chopped handful
Green chilli - 1 (finely chopped)
Red chilli powder - 1/4 tsp
Pepper powder - 1/2 tsp
Water - 1 tblsp
Salt as needed

Method:

1. In a mixing bowl add the eggs and whisk it adding water until frothy.
2. Add all the remaining ingredients except pepper and mix well.
3. Heat the tawa and pour the mixture on it and add a tsp of oil and sprinkle pepper on top of it.
4. Wait till one side of the onelette is done and flip it on the other side.
5. Fluffy and soft spicy omelette is done.

Pongal

2009-06-12T21:35:00.000-07:00

After Idlli, the next common dish often seen at a South Indian breakfast table is Pongal - a savory pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauteed in Ghee. The taste is mind blowing to say the least and filling. It is also one of the simplest dishes to make which does not need constant attention and gets done in matter of minutes - say approx 15min! with normal preparation. This is also called as Ven Pongal (meaning white pongal)/ Khara Pongal (meaning spicy/hot Pongal). This also has a major role to play in the celebration of Indian festival also called as “Pongal'

Ingredients
1.Rice - 1 Cup
2.Moong Dal - 1/4 Cup
3.Black Peppercorns - Ttsp
4.Jeera - 1 Tbsp
5.Ginger - 1inch (grated)
6.Hing powder 1 Tsp
7.Curry leaf - 1 string
8.Cashew for garnishing
9.Margaring/Ghee 2 Tbsp
10.Water 6 Cups
11.Salt to taste

Method
1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice is done garnish with roasted cashews.

I make this not just for breakfast but also when I am short on time or when I am not so much in the mood to make anything fancy!
This is also a soul food for me, since it reminds me so much of home. It has few standard ingredients without which one couldn’t possibly relate this to Pongal otherwise.Enjoy this pongal with sambhar and coconut chutney.I prefer the mashy texture pongal. You can reduce the quantity of water to add in this dish if you are not a huge fan of mashy texture.

Arisi parupu sadham (Dhal rice)

2009-06-11T21:07:00.001-07:00

Arisi parupu sadham is a popular dish in Coimbatore(the place where I hail from).Arisi is rice, parupu is lentils, sadham is a rice dish.It is named after the main ingredients used in this dish. My mom would do this for my packed lunch box. It smells good and tastes great.My moms version of this dish is very popular among my relatives.Whenever I feel lazy to cook this is the first recipe that strikes my mind since it is an easy to make dish with no complex tasks involved and tastes Delicious.

Ingredients:

Rice - 1 cup
Thoor dhal - 1/2 cup
Onions - 1 no (roughly chopped)
Shallots - 4 or 5 (chopped)
Tomatoes - 1 (big, chopped)
Turmeric powder- 1/2 tsp
Mustard seeds - 1/2 tsp
Salt - as required
Oil - 2 tsp
Ghee - 1 tsp

To Grind:

Garlic - 4 or 5 pods
Jeera - 1 tsp
Curry leaf - 1 string
Red chilli - 3 or 4
(Grind all the above mentioned ingredients coarsely without adding water)

Method:

1. Soak rice and dhal for about 20 mins in water.
2. Heat oil in a frying pan and add mustard seeds after it has spluttered add the chopped onions and shallots.
3. Add the turmeric powder and cook for a minute. Add the tomatoes and the grinded mixture to the pan and saute well until done.Add salt to it.
4. Take a pressure cooker and add two and a half glass of water, add the drained rice and dhal and the fried masala to it and cook till 3 whistles.
5. Serve hot with a tsp of ghee on it.
6. It is best served with pickle and curd.

Parupu Vadai or Masal Vadai

2009-06-11T17:51:00.000-07:00

This is a famous south Indian dish.This dish hold its unique place in almost all the festival occasions.It consumes time only for the soaking of dhal else it is a quick and a wonderful recipe.You can make many variations out of the basic recipe.It is a very crispy lentil flatter.For the crispy texture my mom adds 2tsp of soaked raw rice to the lentils while grinding. It gives a very crispy vada's and also it acts as a binding agent holding the shape of the vadai when frying in hot oil.
Also you can preserve a handful of soaked lentils before grinding and add it at the end when forming patties.You can taste the whole lentils in a crispy form after frying it.Make sure the oil is hot when you deep fry the vadai. If the oil is very hot you might burn the vadai and it wont be cooked enough inside.And do the vadai in batches.

Ingredients:

Channa Dhal - 1 cup
Thoor Dhal - 1/2 cup
Urad dhal - 1/4 cup
Raw rice - 2 tsp

Red Chilli - 3 to 4
Green chilli- 2 to 3
Ginger - 1 inch
Fennel Seeds - 1 tsp
Shallots - 10 -15 nos
Hing powder - a pinch
Salt - as required

Curry leaf - 1 string
Coriander leaf - 1/2 cup
Mint leaf - 1/4 cup

Method:

1. Soak all the dhal and the rice in warm water about 2 hrs.
2. Drain the water and grind them in the mixie or grinder along with red chilli,green chili,ginger,salt,hing powder. The mixture should be a coarse one.
3. You can sprinkle little water in the batter while grinding but ensure it does not become watery or a smooth batter.
4. Add the chopped onions,curry leaf,coriander leaf,mint leaf,fennel seeds to the grinded mixture.
5. Make small balls out of the mixture and press it to form a small patties using your palm.
5. Deep fry them in hot oil.
6. Serve them hot with chutney.

Banana Muffins

2009-06-11T16:39:00.000-07:00

The below version of banana muffins has a crispy toppings which makes it stand apart from the other muffins.It has a crumbed outer layer.Again its our wish to do the muffins with the toppings or simply just the muffin.You need a ripened banana for this recipe.

Ingredients:

For Muffin:

Self-Raising flour - 150gms
Baking powder - 5gms
Salt - a pinch
Sugar- 140 gms
Egg - 1 (lightly beaten)
Butter - 75 gms (melted)
Bananas - 3 nos (mashed)
Vanilla essence - 1/2 tsp

For topping:

Brown sugar - 50 gms
Butetr - 15 gms
Plain flour - 2 tsp
cinnamon powder - 1tsp

Method:

1. Pre-heat oven to 300 degrees. grease the muffin tray or line it with muffin cups.
2. In a large bowl mix the self-raising flour,baking powder,salt and mix it.Take an other bowl and mix mashed bananas,eggs,butter and sugar and whisk throughly.Mix this along with the flour until they moisten up.
3. Spoon a batter into the muffin cups.
4. For the toppings mix the ingredients under topping till they form a coarse content.
5. Sprinkle the prepared topping on the arranged muffin cups over the batter and bake it for 20-25 mins until done.

Vanilla Cup Cake

2009-06-11T16:20:00.000-07:00

Vanilla is a magical word.I wonder who in this world can hate vanilla flavour.I am definitly a huge fan of cupcakes especially Vanilla flavoured one.Here goes the recepie of the easiest form of making these cakes.I measure equal quantities of all the ingredients for a fluffy and soft cake. The below mentioned quantities can make upto 12 cupcakes.

Ingredients:

Self-Raising flour - 100gms
Powdered Sugar - 100gms
Baking powder - 1/2 tsp
Egg - 2 nos
Vanilla essence - 1 tsp
Butter - 100gms
Choc chips - for decorating on the top(optional)

Method:

1. Before you start the process pre-heat the oven at 250 degrees.
2. You can either whisk your ingredients or do it in a food processor.
3. Add all the ingredients except choc chips and whisk throughly.
4. Arrange the cup cake papers in the muffin tray or cup cake tray and fill the batter until 1/2 of the paper cups are filled and sprinke with choco chips.
5. Don't over fill the batter. The batter increases or raises when you bake it.
6. Keep the tray in the oven and bake it in 200 degrees for about 15-20 mins.
7. You can prick the cake with a tooth pick in the centre of the cake and it should come out without sticking.This way you can know the cakes are done.
8. Remove the tray from the oven and let it cool for about 15mins.
9. Now you can store this in a container.

In the pic below I have done half batch using vanilla essence and other half using chocolate essence. You can modify out of this basic recepie. I have added choco chips variations can be done using cherries,dates,nuts,sultanas etc anything of your choice.

Onion Pakoda

2009-06-10T22:18:00.000-07:00

Onion Pakoda is a very quick snack which takes hardly 10mins.It is a great dish on a cold rainy day with a hot cup of coffee.After making the mixture, divide the mixture into batches and sprinkle water and fry it. If you try to add water to the whole mixture it becomes soggy and won't turn out crispy.Also you can add 1 tsp of hot oil to the mixture which makes it real crisp.

Ingredients:

Gram flour/Besan flour - 1 cup
Rice flour - 1/4 cup
Cooking soda - 1 pinch
Salt - As needed
Chilli Powder - 1/4 tsp
Green chilly - 1 no.
Red Onions - 1 (Big,thinly sliced lengthwise)
Coriander leaf - 2 tsp (Finely chopped)
Curry Leaf - 1 string (chopped)
Mint leaf - 2 tsp (Finely chopped)
Fennel seeds - 1/2 tsp (optional)
Water - to mix as required
Oil - for deep frying

Method :

1. Mix all the Ingredients except oil and water in a large bowl and mix well with your finger tips.
2. Divide the mixture into equal parts and add or sprinkle water accordingly.It should not be soggy.
3. Heat oil in a frying pan and drop in the mixture into small balls. It is not necessary to maintain any kind of shape for this recipe.
4. Drain the excess oil and keep in a paper towel.
5. Allow it to cool and you can store in a air tight container for about a week.

Perfect evening snack is ready to go with coffee/tea.

Poori Masal

2009-06-10T17:51:00.000-07:00

Poori or Puri is a famous South Indian breakfast recipe. It is usually served with a lot of combinations but yet masala is the best combo.This is a very easy to make dish.It can be done just in half an hour if you do the puri's and masala simultaneously. Masala comes out in a large quantity, yet not to be worried it will be emptied as it is a great tasting dish.
My mom usually prepares this dish as a sunday breakfast item ,this is a very filling dish.My mom's version of puri will be very fluffy and yet crispy on the outer side.She uses her secret ingredient sooji rava to the poori dough to make it crispy.This is a wonderful tip. I have made both versions with and without adding rava.But it tastes great when adding rava to the dough.

Poori:
Ingredients:

Whole wheat flour - 2 or 3 cups
Salt - 1/2 tsp
Water - as needed
Sooji Rava(Semolina) - 2 tsp (soaked in water for 2mins)
Oil - 1 tsp
Oil - for deep frying

Method:

1. Take a large mixing bowl and add flour,salt,oil and rava.
2. Mix it well with the tip of your fingers.
3. Add water in little quantities and form it to a stiff dough.The dough should not be so smooth.The way of kneading differs from that of chapathi.
4. Cover it with a lid and let it stay for 10mins .
5. Make small balls out of the dough and roll it into small circles.
6. For chapathi we roll it like thin sheets, but for puri's it should be in medium thickness.
7. Heat the oil in a kadai or a deep bottomed frying pan.
8. Carefully drop in the rolled pooris in hot oil and press it lightly using the ladle.
9. The poori will puff up.Now you can turn the pooris to cook on the other side.
10. Drain the oil and place the poori in a paper towel to absorb the excess oil.
11. Fry poori one at a time.

Poori's are ready to be served hot with masala.

Potato Masal :

Ingredients:

Potatoes - 3 to 4 (Medium sized)
Onions - 2 large (Chopped)
Tomatoes - 2 (Medium sized chopped finely)
Ginger - 1 inch (Finely grated after scrapping the skin off)
Green chillies - 3 or 4
Oil - 2 tsp
Mustard seeds - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1/2 tsp
Hing Powder - a pinch
Turmeric Powder - 1/4 tsp
Salt - to taste
Curry leaf - 1 string
Coriander - for garnishing

Method:

1. Pressure cook the potatoes in a cooker. Leave for 4 to 5 whistles, once the pressure is released de-skin them and mash them( roughly mash them donot do it finely) and keep it aside.
2.In a frying pan heat oil add the mustard seeds,channa dhal,urad dhal,hing powder and curry leaf.
3. Add the onions and fry till they become translucent.If you add a pinch of salt awhile frying onions they cook very fast.Add turmeric powder.
4. Add the grated ginger,slited green chillies and tomatoes and cook for a while till the tomatoes becomes mashy.
5. Add little water if you feel it has become dry. Add the mashed potatoes and salt.
6. Cover the pan after adding the required amount of water.
7. Bring it to boil and simmer for 15 mins.Check for the consistency,it should not be watery. It should be thick.
8. Throw in coriander leaf and add lemon juice(optional).

Tasty masal is ready to be served with poori and chapathi.
If you have left overs of this masala cook it again until they become very thick and use it in your Masala Dosa.

Egg Gravy

2009-05-28T16:11:00.000-07:00

The Recipe of Eggs can be made in 'n' number of ways. They are very easy to cook and a great tasting dish.This can be served as an accomplishment with chapati,poori or even rice.Follow the below procedure for the delicious egg gravy.

Ingredients:

Egg- 4 nos
Oil - 2tsp
Cloves - 2
Cinnamon- 1 inch
Onions - 2 (finely chopped)
Tomato - 1 (finely chopped or pureed)
Curry leaf - 1 string
Ginger Paste - 1tsp
Garlic Paste - 1 tsp
Fennel Seeds - 1/2 tsp
Coconut milk - 3 to 4 tsp
Red Chilli powder - 1 tsp
Coriander Powder - 2 tsp
Coriander leaf - for garnishing
Lime juice - 1/2 tsp
Salt - Accordingly

Method:

Step 1:
Boil eggs in a deep sauce pan adding required amount of water and salt and boil for 10 mins. Adding salt to the boiling egg protects the egg shell from breaking.
Also cut the eggs into half or just slit it in the outer surface of eggs so that it can absorb the flavors of the gravy

Step 2:
In a frying pan heat oil and add cloves,cinnamon,curry leaf.fennel seeds.
Add the chopped onions until they become golden color.
Add the chopped tomatoes and saute until they become mashy in texture.
Now throw in the ginger and garlic paste and saute well.

Step 3:
Add the redchilli powder, coriander powder to the above mixture and mix well.
Now you can add little water as you don't want to burn the masala added.
Cover it with a lid a cook for a while until the raw smell disappears.

Step 4:
You can add the required amount of salt to the gravy and add coconut milk(optional)
and add the eggs and cover the pan with the lid and let it boil in simmer for 6-7 mins.

Step5:
switch off the stove and add little lime juice and throw in some coriander leaf.

Simplest form of Egg gravy is ready to be served with chapathi and poori's.
You can do several modifications to this basic dish. You can add a raw egg in the above gravy when it is boiling, it gives a nice eggy flavor and you can see scrambled eggs in your gravy. Another variation can be made by adding egg masala or chicken masala. This has another modified taste.You can also puree the onions and tomatoes and make this dish.You can add mushrooms along with this gravy.
So as I said earlier there are 'n' number of variations you can do.

Vegetable Biriyani

2009-05-26T19:47:00.000-07:00

Vegetable Biriyani is a very popular dish.You can make variations out of the basic recipe.You can add vegetables of your choice.Here is the simplest form of biriyani yet no compromise to the taste.

Ingredients:

Onion - 1(chopped)
Tomato 1 (chopped)
Green chilly - 2 nos
Mint leaf - As required
Coriander leaf - As required
Cloves - 4
Cinnamon - 2
Cardamon - 2
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 3/4 tsp
Curd - 3 tbs
Coconut milk - 4tsp (optional)
Carrot,Beans,potato,cauliflower,peas,baby corn - 2 cups (chopped finely)
Salt - As required
Oil - 3tsp
Ghee - 2tsp
Basmathi Rice - 2cups
Water- 3 cups

To Grind:

Coriander leaf
Mint leaf
Garlic - 8 to 10 pods
Ginger - equal quantity as garlic
cloves - 3
cinnamon - 2
small onion - 4 nos

For Raitha:

Curd - 1 cup
Onions - 1/2 (finely chopped)
Cucumber - 1/2 (finely chopped)
Tomato - 1/4 (chopped)
Coriander - finely chopped
Salt- As required
Green chilly - 1 (chopped)
Sugar - a pinch
Mix all the above ingredients together in a bowl. Raitha is done.

Method:

1. Measure the quantity of rice and soak in water for 1/2 hour.
2. In a deep pan or cooker add oil and ghee.Fry the
cloves,cinnamon,cardamon,bayleaf,mint leaf,coriander leaf.
3. Add the chopped onions,tomatoes and fry till done.
4. Add the grinded mixture and saute well till the oil separates.
5. Throw in all the chopped vegetables,salt,curd,chilli powder, coriander powder,cumin powder,garam masala and fry well.
6. Now you can add the coconut milk and water.
7. Wait till the water boils and add the rice and keep it in simmer for 20-25mins.
8. Check for salt after adding rice.
9. Serve with raitha.

Kara Kozhukattai

2009-05-25T03:59:00.000-07:00

Kozhukattai are usually made for Ganesh chathurthi.Variations can be done either as a sweet dish or as a savoury item.The below version is a savoury item.This is usually made for evening tiffin.
This is a very simple dish to make and a great tasting one indeed.

Ingredients:

Par-boiled Rice - 2 cups
Mustard seeds- 1/2 tsp
Channa Dhal- 1 tsp
Urad Dhal- 1 tsp
Jeera- 1/2 tsp
Hing - a pinch
Curry leaf - a string
Coriander leaf - 1tsp(chopped)
Onion - 1 (Big chopped)
Red chilly- 1
Green chilly- 1
Oil- 2 tsp
Salt- As required

Method:

1.Soak the rice for at least 2 to 3 hrs in water.Drain the water and grind into a coarse thick batter adding little water.
2.Heat oil in a non-stick pan add mustard seeds,Channa dhal,urad dhal,jeera,hing,jeera,curry leaf and red chilly and fry for 1min.
3. Add the chopped onions,green chilly and fry till the onions are done.
4.Add the grinded rice batter,salt and fry till they form a dough.
5.cool it for a while and make into small balls or into your required shapes.
6.Grease the idli stand and arrange these dumplings and cook for about 10 to 15 mins.
7.Serve piping hot with green chutney.

Rava Kichadi (Semolina Pudding)

2009-05-23T02:18:00.000-07:00

Rava kichadi is a famous south Indian breakfast and an easy to make dish too!!I love having rava kichadi in all times of the day. Variations can be made with vegetables of your choice.You can add either dry chillies or green chillies(I prefer adding green chilly).If you are calorie conscious go ahead with this recipe but reduce the amount of oil you add in this recipe.

Ingredients: Serve for 2

Semolina (White Rava or Bombay Rava) - 2 cups
Onion - 1 (large chopped)
Tomato -1 (Medium chopped)
Green chillies - 2
Ginger - 1 tsp (Finely chopped)
Mixed Veggies (carrots,beans,peas) - 1 cup
Oil or Ghee - 3 tsp
Salt - As required
Water - 3 cups
Mustard seeds - 1/2 tsp
Channa dhal - 1/2 tsp
Uradh dhal -1/2 tsp
Cumin seeds - 1/2 tsp
Hing - a pinch
Chili powder - 1/2 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp (optional)
Curry leaf - 4 or 5
Coriander leaf - one handful

Method:
1.Take a heavy bottomed skillet and add oil or ghee about 1 tsp and fry the semolina till you get the nice flavor(do not brown it).
2.In a frying pan add the remaining oil or ghee and splutter mustard seeds, Channa dhal,urad dhal,cumin seeds,hing,curry leaf.
3.Add the finely chopped onion and fry till it turns translucent and turmeric powder.
4.Add tomato and fry it till it becomes mashy in texture and add the green chillies and ginger.
5.Add the requires veggies of your choice. You can either add the fresh ones or you can precook in microwave for about 2mins and fry till they are done.
6.Follows all the Masala powders chili powder,garam masala, and salt.
7.Add in the water and let it boil,carefully drop in the fried semolina in a thin string and stir continuously.care should be taken so that no lumps are formed.
8.Simmer it for about 10 mins and finally throw in some coriander leaf and lime juice.

Tasty Rava Kichadi is ready!!!Serve hot with coconut chutney..

Lamb Biryani

2009-02-07T03:33:00.000-08:00

A delicious one-pot wonder, biryani can be served on its own or as part of a banquet.

Preparation Time: 30 minutes
Cooking Time: 85 minutes
Ingredients (serves 8)
1kg lamb leg steak, cut into 3cm pieces,
130g (1/2 cup) Greek-style,
Yoghurt 1/2 cup,
Chopped fresh coriander,
1/2 cup chopped fresh mint,
3 large fresh green chillies deseeded,
finely chopped 4 garlic cloves,
Crushed 1 tbs grated fresh ginger,
1/4 tsp chilli powder,
2 tsp garam masala,
2 tsp turmeric,
1/2 tsp saffron threads,
2 tbs milk,
warmed 20g ghee,
3 brown onions halved thinly sliced,
300g (1 1/2 cups) basmati rice,
6 green cardamom pods,
1 cinnamon stick, and
500ml (2 cups) water.

Cucumber & tomato raita 520g (2 cups)
Greek-style yoghurt, 1 Lebanese cucumber, finely chopped 1 ripe tomato, finely chopped 1/3 cup chopped fresh coriander 1/3 cup chopped fresh mint 1 garlic clove, crushed

Method:

Combine the lamb, yoghurt, coriander, mint, green chilli, garlic, ginger, chilli powder, garam masala and turmeric in a large glass or ceramic bowl. Cover and place in the fridge.

Meanwhile, soak the saffron in the milk for 5 minutes. Melt the ghee in a large frying pan over medium heat. Add the onions and cook, stirring often, for 20 minutes or until golden brown.

Add the rice, cardamom pods and cinnamon and cook, stirring, for 2 minutes or until aromatic. Add the water and bring to a simmer. Reduce the heat to low and cook, covered for 10 minutes.

Remove from the heat and set aside, without removing the lid, for 10 minutes or until the rice is tender. Stir through the saffron mixture. Spread the rice over the base of a 4L (12-cup) capacity ovenproof dish.

Top with the lamb mixture. Cover and bake for 50 minutes at 180°C or until the lamb is cooked through. Meanwhile, to make the cucumber & tomato raita, combine the yoghurt, cucumber, tomato, coriander, mint and garlic in a bowl. Serve the biryani with the cucumber and tomato raita.

Few Cooking tips

2009-02-04T01:51:00.000-08:00

Avoid Tears while cutting Onion

In order to avoid tears while cutting a onions, wash the onions in cold water and make it wet. It does reduce tears and no difference in the taste.

To keep the smell away from refrigerator

Keeping a cut lemon keeps smell away from refrigerator. But ensure the lemon is good and there is no fungi in that.

Cutting carrots

Cutting carrots might be a little tuf soon after you take them from the fridge, you can microwave them for a few seconds and then cut it, otherwise a few seconds in boiling water will also do good.

To retain the colour in the apple

Brush the apple with salt or lemon to retain the colour. The salad will also look good.

Curry Leaves

Incase you don't like adding curry leaves in the food directly, you can powder them and add it to sambar or rasam. They are good for health. They help in the growth of thick black hair

One more tip on Curry leaves, Always have them wrapped in a aluminum foil. This helps to keep the curry leaves fresh for 2 weeks. It really does work. Please do try it

Avoid Cold bhajji - have them hot !

Always eat bhajji or bonda when they are hot. Incase you take them when they are cool the oil would have been absorbed and might increase your cholesterol.So keep a watch on that

Insects away from Cumin seeds

To keep insects away from Cumin seeds, add few pepper in the same jar.Your cumin will stay fresh for months.

To keep vegetables fresh

Always save the cut vegetables in a container and yes do cover with a paper towel before saving them in a plastic box or container.Your vegetables will be fresh

Keep insects away from Rice

Put some neem and turmeric pieces in the container where you store rice or grains, in order to keep away insects.

For Crispy potatoes

Always let the potatoes to stand in cold water . This is make the potatoes even more crispy and the colour will also be retained

How to Make Chapatis

2009-02-02T02:24:00.000-08:00

Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas. If you are a bread lover and can't imagine giving up nice warm bread out of the oven, try making chapattis -- they are delicious, satisfying and fun to make.

In many traditional Indian households, a big batch of chapati dough is made each morning, and chapatis are often eaten at each meal of the day. Chapatis with a little Ghee and honey form a hearty breakfast. A variety of vegetable dishes accompany hot chapatis at lunch, and a chapati with dhal soup makes a satisfying dinner.

While taking the time to make flatbreads for yourself or your family seems like a luxury in our fast paced way of life, the very act of making them can actually help correct this time pressure imbalance. The act of kneading dough is centuries old and actually involves using the stomach, chest, and arm muscles. So when you make your own bread, you not only add a healthy staple food to your diet, you also give some of your muscles a healthy workout!

How to make a chapati:
Ingredients:

* 2 cups sifted whole wheat flour, whole wheat pastry flour, or chapati flour called atta found at Indian grocery stores
* 2/3 cup lukewarm water
* 1/2 teaspoon salt
* small amount of Ghee for skillet

Combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.

When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7" in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.

When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. If the chapati does not puff up after 30 seconds, remove the chapati from the fire or else it may burn.

To make a variation called a paratha, you can dab a little Ghee on the dough after you roll it out and then fold in half. Place a little more Ghee over this and fold again to make a cone shape. Flatten out the cone shape to a fairly thin disc. Cook on both sides until golden brown, adding a little Ghee on each side as it cooks. It should puff up. When both sides are browned with dark spots, they are ready to serve.

You can add spices and herbs to the chapati dough before you knead it if you like -- choose from ground cumin, ground coriander, ground fennel, sweet Hungarian paprika, shredded ginger, finely chopped green chillies, finely chopped cilantro, finely chopped mint leaves, ajwain seeds and a pinch or two of asafetida.

Tomato Rice

2009-02-02T01:40:00.000-08:00

Tomato Rice: Thakkali sadham
Tomato Rice is a very simple variety rice yet can fulfil your taste buds. This would be a very easy making dish and a time saver. It’s a very popular dish in Tamil Nadu which best suits for packed lunches for school or for picnic’s. Ok here it goes the easy way of making this wonderful dish.

Ingredients:
Tomatoes – 2 (cut in small pieces or puree them)
Onions -1 (Medium)
Green chillies – 1 (optional)
Chilli powder – 1 tsp
Ginger- 1 tsp (Finely chopped)
Garam masala powder – 1tsp
Turmeric powder – a pinch
Coriander leaf – little
Mint leaf – 2 or 3
Rice – 2 cups (Boiled or left over rice)

For Seasoning:
Oil – 1tbs
Ghee- 1 tsp (optional)
Mustard seeds – 1tsp
Channa dal – 1tsp
Urad dal – 1 tsp
Cinnamon – 1 inch stick
Cloves – 2
Curry leaf – 2 or 3
Peanuts or cashews (optional)

Method of Preparation:
1) Heat oil and Ghee in a pan, add the seasonings and when the seeds splutter add chopped Ginger and sauté them
2) Now add chopped onions ,green chillies,curry leaf and fry till the onions are translucent.
3) Add a pinch of turmeric powder ,salt and fry along with the onions.
4) Put in the chopped tomatoes and sauté well till you get a thick gravy.
5) Add the chilli powder,garam masala powder,chopped coriander leaf and mint leaf and sauté them well.
6) Boil 1 cup of rice with 3 cups of water for ponni rice, the ratio of water differs for basmathi rice (1:2)
7) Allow the rice to cool after it is cooked.
8) Now mix the required quantity of prepared gravy to the rice and mix well.
Reheat the rice in a microwave for a minute and serve hot