Greens 'N Spices

Pori Urundai

2010-04-28T09:11:00.000-07:00

Ingredients

Pori - 5-6 Cups

Jaggery -1 Cup , grated

Cardamom powder - 1 Tsp

Method

Add jaggery and few tblsp of water in a kadai.Heat it and stir continuously until it dissolves. Strain the liquid to remove impurities. Put it back on the stove on medium heat and stir continuously. The mixture will begin to thicken and come together. At this stage test the consistency by dropping the drop of mixture in a cup filled with water. The syrup should be like gummy and able to form a ball and when dropped on a plate should sound. At this stage, add the cardamom powder and pori and immediately switch off the stove. Stir the mixture and start forming balls soon. When left to cool, it hardens and balls cannot be formed.

Tomato Dosa

2009-10-01T08:10:00.000-07:00

This is a rather a simple and easy dosa. I found this receipe in a Tamil magazine and tried it right away.

Ingredients

1.5 Cup - Raw Rice/ Sona Masoori Rice
4 Tsp - Whole Urad Dal
4 - Medium Size Tomatoes
1 Tsp - Jeera
8 - Red Chilli (or) to taste
1 Tbsp - Scrapped Coconut(Optional)
1/4 Tsp - Asafoetida
Salt

Method

Wash rice and dal . Soak them together in water for about 2-3 hours. Grind the rice+dal along with jeera,salt,red chilli and asafoetida. Add little water. At the last, add the chopped tomatoes and grind till the paste is smooth. Add water if necesaary and bring to a dosa consistency. Keep this batter for 1 hour and then make into dosas. Have these delicious dosa's with cilantro/corriander chutney or any chutney of your choice.

Ragi Roti

2009-08-11T16:34:00.000-07:00

Ingredients

2 Cups - Ragi Flour
1- Onion, finely chopped
4- Green Chillies, finely chopped
2 Tbsp- Peanuts
1 Tsp- Mustard Seeds
1/4 tsp- Hing
Few Curry leaves
Few cilantro
Salt
Oil to shallow fry

Method

Heat 1tbsp of oil in a non-stick pan. When its hot, add the mustard seeds and hing. After it splutters add the curry leaves and onion. Saute the onions and the green chillies.Meanwhile toast the peanuts in a microwave or in a pan. Add to the onion mixture and stir well.
Add the ragi flour and salt in a bowl. Combine well. Next add the onion mixture and little water to make a dough. Take a handful of the dough and place it on a wet cloth. Using your hands gently spread the dough to make chappatis.Heat tawa . Take the cloth , reverse and place the roti on the tawa. Gently remove the cloth. Add little oil around the roti. Cook well and turn over. Let the roti cook and remove. Serve these delcious ragi roti with peanut chutney/peanut powder.

Ragi Pakoda

2009-08-11T16:21:00.000-07:00

Ingredients

1 Cup - Ragi Flour
1- Onion, finely diced
4- Green Chillis , diced
3 Tbsp- Idly/Dosa Batter
Few Curry leaves
Few Cilantro
Salt
Oil to deep Fry

Method

Mix the ragi flour, onions, green chillis, salt,curry leaves and cilantro. Combine well. Now add the idly / dosa batter and mix well. Splash little water and bring the mixture to pakoda consistency. Heat oil in kadai. Drop the pakodas and fry them. Serves as good evening snack

Masoor Dhal

2009-07-25T05:11:00.000-07:00

This is a very easy to make dhal which goes very well with Idlis, Rice and Rotis.

Ingredients :

Masoor Dhal - 1/4 cup
Onions sliced 1/4 Cup
Chopped Tomatoes - 1/4 cup
Jeera - 1/2 tsp
Ginger - 1/4 " chopped finely
Garlic - 1 tsp chopped finely
Green chilli- 2 cut lengthwise
Bay leaf - little
Dhania Powder, Jeera powder - 1/2tsp each
Kasoori Methi soaked in warm water - little
Oil - as required

Method :

Boil dhal with enough water in cooker for 2 whistles. In a pan , add oil , add jeera, bay leaf, onions and fry till golden brown. Add tomatoes, and fry till juicy. Add ginger, garlic , greenchilli and fry. Add the dhal with water(it should not become too watery). add the powders, salt and kasoori methi. Let it boil for a while and garnish with coriander leaves.

Semiya Bagalabath

2009-07-21T04:39:00.000-07:00

Ingredients :

Vermicilli - 1 cup
Curd - as required
Mustard seeds - 1/2 tsp
Channa dhal , urad dhal, - 1/2 tsp each
Green chilli- 2
Ginger - small piece
Curry leaves, Cashew, hing, oil - little
Salt - as required

Method :

Dry roast the vermicilli till brown and boil in water till soft. Drain the water and keep aside. In a pan , add little oil and add mustard seeds, channa dhal and urad dhal. Fry for a minute and add green chilli, ginger, hing , curry leaves and cashew and fry till it turns brown. Add this to the cooked vermicilli. Add curds , salt and mix well. Serve chilled.

PS : Combination of milk and curd can also be used to prepare the dish .

Aloo Gobi Masala

2009-06-25T13:25:00.000-07:00

Ingredients

Potato\Aloo - 2, Peeled and cubed
Cauliflower\Gobi - 1,Cut into flowerets
Onions-1,small, finely chopped
Tomato-1,small,finely chopped
Green Chilli -2, slit
Ginger-Garlic Paste -1 Tsp
Cumin Seends- 1Tsp
Corriander Powder- 1Tsp
Chilli Powder- 1 Tsp
Kasuri Methi- 1 Tsp (optional)
Kitchen King Masala (or) Garam Masala- 1 Tsp
Turmeric Powder- 1\4 Tsp
Fresh Corriander\Cilantro - A handful
Oil,Salt- As required

Method
Blanch the potato and cauliflower in boiling water for 15 mins and then strain the vegetables.
In a pan, add oil. When its heated, add cumin seeds and then add onions and tomatoes and green chillis. Saute till onion gets soft and tomato turns juicy. Add turmeric powder and ginger-garlic paste and saute till oil oozes out. Now add all the powders and kasuri methi and stir well. Add little salt and then add the vegetables. Nicely stir and add little water for the vegetables to get cooked. Close the lid and simmer for 15 mins. When the vegetables are cooked and water is evaported, add the lemon juice and sprinkle cilantro. Serve hot with rotis / chappatis.

Carrot Halwa

2009-05-12T23:04:00.000-07:00

Ingredients

Grated Carrots - 1 cup
Sugar - 1/2 cup
Milk - 1/2 cup
Ghee - 1 tbsp
Cashew, Raisins - 2 tbsp
Cardamom Powder - little

Method

Mix milk with grated carrots and pressure cook till 2 whistle. In a heavy bottom vessel or kadai, mix the carrots with sugar and keep stirring in medium flame. When the moisture is completely absorbed add little ghee, and fry for a while. Then fry cashew, and raisins in the remaining ghee. Add this and cardamom powder the halwa and mix well.
Remove and serve hot.

Rajma curry

2009-05-12T22:46:00.000-07:00

Ingredients

Rajma - !/2 cup
Onion - 2 (medium)
Tomato - 2
Ginger garlic paste - 1 tbsp
Lavang - 2
Cinnamon - 1/4 inch
Dhania Powder - 1 tsp
Jeera powder - 1 tsp
Chilli powder- 1 tbsp
Haldi powder- 1/2 tsp
Kasuri Methi - 1 tsp (soak in warm water)
Kitchen king masala- 1/2 tsp
Salt - as required
Butter/oil - little for frying

Method

Soak rajma overnight. Next day, pressure cook rajma (add little salt) till soft. Filter the water and keep aside. Dice onion and tomatoes. Grind a handful of onions and tomatoes with lavang, cinnamon and little cooked rajma.
In a pan , put little butter/oil, fry the remaining onions till golden brown. Then add ginger garlic paste, tomatoes and fry till they turn soft. Then add the water, add cooked rajma, all the powders and salt. Let it boil for a while. Add more water, if gravy is required. Then add kasuri methi and kitchen king masala.

Sprinkle coriander leaves and serve hot with Rotis , Rice or Chapattis.

Pineapple Kojju

2009-05-03T17:39:00.000-07:00

This is a famous Udupi kojju that is served in most of Karnataka weddings. Got this recipe from a TV show. I was apprehensive about the results, but then I liked this kojju very much. Has a bit of everything-sweet,spice and tangy.

Ingredients

1 cup -Diced Pineapple
3 Tbsp - dessicated coconut or fresh coconut
3 -Red Chilli
2 Tsp - each Urad dhal,channa dhal
1 tsp - Sesame seeds
1\4 tsp - Turmeric powder
1\4 tsp- Methi Seeds
1\4 tsp-Mustard seeds
2 tsp - Jaggery
gooseberry size-Tamarind
few curry leaves

Method

Cook the pineapple in a pressure cooker for 1 whistle or bring water to boil and add the pineapple and cook till they turn soft and crunchy.Heat oil in a pan. Saute the methi seeds for few seconds. Then add the dhals,sesame seeds, red chillis. Saute till the dhals turn golden brown.Finally add the coconut and tamarind.Remove from heat and set aside.When cooled, grind this to a fine powder along with jaggery.

Heat oil in a vesssel. Add mustard seeds,curry leaves.Add the cooked pineapple,grounded powder and salt.Let it simmer till it thickens.Serve this curry with rice or chappati.

Chiroti

2009-04-10T05:24:00.000-07:00

This is a Karnataka special sweet.

Ingredients:

Maida - 2 cups
Chirotti Rava- 1/2 cup(fine sooji)
Melted ghee, Rice flour- 2 tbsps
Powdered sugar - as required
Cooking soda- 1 pinch
oil- for frying

Method

Mix maida, sooji and soda together and mix well. Add water and make smooth an pliable dough. Keep it closed with a wet cloth for 20 mins. Mix the ghee and rice flour together to a smooth paste.

Divide the dough into equal portions. Take one portion (let the others be covered with wet cloth, to prevent from drying) and make small puris. Take one puri and apply the paste evenly , and close with another puri. Repeat the process till a set of 4 is done(one on top of another- total 4 puris). Roll like a mat and cut into equal pieces. Flatten each pieces into oblong shapes.

Repeat the same steps for all the puris. Deep fry in hot oil till golden brown. Sprinkle powdered sugar on both sides, immediately after removing.

It can also be be served with warm milk poured on top of chirotti.

Potato Kebabs

2009-04-10T05:06:00.000-07:00

This is a great evening snack and very easy to make.

Ingredients :

Potato- 1/4 kg
Bread -5 slices
Chopped green chillies- 1 tsp
Chopped mint and coriander leaves- 3 tbsps
Dhania , Jeera powder- 1 tbsp each
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Rice flour- 4 tblsp
Amchur powder- 1/4 tsp
Salt- as required
Oil- for frying

Method
Pressure cook the potatoes and peel and mash them well. Soak bread slices one by one and lift out immediately and squeeze moisture and add to the mashed potatoes. Add all the other dry ingredients. Make balls and shape into kababs and deep fry in hot oil till crisp and golden brown. Serve hot with sauce.

Vegetarian Thali

2009-02-24T19:02:00.000-08:00

I made this for Sivaratri. Normally amma does payasam, chickpea sundal with sweet potato. I brought in the other dishes since I was in a good mood to cook.

Sweet Potato

Cook the sweet potato on enough water in pressure cooker for 1 -2whistels. Drain and peel the skin off. Sprinkle little salt and pepper (Optional).

Carrot Kosambari

Ingredients

1 - Carrot
2Tbsp- Moon Dhal, soaked for 2 Hrs
1- Green Chilli, finely Chopped
2Tsp- lemon Juice
Salt

Peel the skin and grate the carrots.Drain the dhal and mix it with the carrots. Add green chillis. Just before serving, add the lemon juice and salt.

Moon Dhal Sundal\Salad

Ingredients

1\2 Cup - Moong Dal,soaked atleast for an hr
1- Onion, finely Chopped
1- G.Chilli, finely Chopped

Few Curry leaves

Tempering
1- Red Chilli,broken
1 tsp each- Mustard Seeds, Channa dhal, Urad dhal,Oil

Method :

Cook the moong dhal with salt till mushly or as desired. Heat oil in a kadai. Add the tempering.Fry the onions and green chillis.Saute till the onions turn pink. Now add the moong dhal and stir well.

Jolad Roti

Ingredients

2 Cups- Jolad flour
1tsp- Salt

METHOD :

Mix in the flour and salt. Add warm water and knead to a smooth dough. These rotis are made by made , so be extra careful. Take a lemon sized ball and flatten them, using hands press to make a circle. Wet your hands to make these roti. Carefully tranfer to the tawa. Pour a tsp of oil and cook. Press the roti with wet cloth\tissue and cook well on both sides.

Red Chilli Chutney

Ingredients

10 - Red Chilli

3- Garlic Pods

Method :

Soak the chillis in water for 10 mins. Grind it with garlic and salt.

Chick pea, Cucumber Salad in Tomato pockets

2009-02-24T08:51:00.000-08:00

ahem..! Just trying to give a trendy,funcky name to this recipe.It actually started off as a simple salad\sundal for a evening munch. To add to presentation, I just stufed them in tomato. This is due to influence of watching Food network.I changed the vegetable base and stuffing to suite our taste buds.

Ingredients:

1\2 Cup - Kabuli Chana, (soaked and cooked, or canned)
1- Onion, finely chopped
1- Green Chilli, finely Chopped
2- Tomato. riped
1- Cucumber, diced

Tempering
1 tsp- Mustard Seeds
1\4 tsp- Asafoedia
1tsp- Channa Dal.
1tsp - Urad Dhal

Method

Heat oil in a wok. Add the mustard seeds, once they splutter, add the channa, urad dhals, asafoedia. Fry till slighty brown. then add the chopped onions and green chilli. Saute till the onions turn pink. Switch off and add the channa , salt and give a nice stir. Add the cucumber. Serve chilled or at room temperature.

Now to add some innovation to this traditional dish.

Take tomatoes and cut the edges. Using a spoon and gently scoop out the flesh and seeds. You can add this flesh to the salad.Add little salt and pepper in the pockets and fill it with the salad.Spray little oil on the tomatoes and bake at 375 C for 20 mins or till the tomatoes skin shrinks.

Raw Mango Pachadi

2009-02-24T08:44:00.000-08:00

This is a very spicy recipe that our mother makes.This recipe takes me down the memory lane. Our mom used to pack mango pachadi and the delicious curd rice for lunch during school and college. This has always been a favorite for us.

Ingredients

1- Raw Mango, chopped
2tsp - Chilli Powder (or to taste)
1\4 tsp - Turmeric Powder
1\4tsp- Asafoedia
1\2 tsp - Mustard Seeds
2 Tsp- Oil
Salt - to taste

Method
Heat oil in a kadai\wok. Add the mustard seeds, once they sputter, add the turmeric powder, asafoedia and chilli powder.Add this temepred oil to the mango. Add the required salt and give a nice stir. This has shelf life for about 3 days, though mostly it gets finished on the first day itself :-)

Morr Kolambu

2009-02-24T03:31:00.000-08:00

This is a Thanjavur style morr kolambu, which I saw in a magazine . It tastes very good and the aroma is just great!!!!

Ingredients:

White pumpkin - 1/4 kg
Sour curds - 1 cup

To fry and grind:

Urad dhal - 2 tbsps
methi - 1/2 tsp
jeera - 1/2 tsp
Green chilli - 2
Red chilli- 2
Coconut - 4 tbsps

Fry the above in little oil(add coconut in the end and fry a bit)..

Method:

Cut the pumpkin into medium sized pieces and boil till soft.. Stir the curd adding little water and salt. Grind all the ingredients and mix to the curds. Now add the cooked pumkin, little salt and boil. Once it starts boiling switch off the stove. For the seasoning, add mustard seeds, curry leaves, methi and hing, preferably in coconut oil.

Kathrikkai Kara Kolambu

2009-02-22T04:55:00.000-08:00

This is chettinad special dish which I saw in a magazine. It tastes very good and a must try!!

Ingredients:

Small violet brinjal- 5 to 6
Small Onion - 7 to 10
Garlic- 8 to 10
Tomato- 4
Red chilli- 4
Mustard, Urad dhal, Jeera, Turmeric powder, Chilli powder, Dhania powder, Methi- 1/2 tsp each
Salt and Sesame oil- as required

To grind:

Coconut- 1/4 to 1/2 cup
Cashew- 6

Method:

Wash the brinjals and cut like a flower(remove the stem). Peel the garlic and mash a little. Pour oil in a kadai and add the seasonings. Add onion and saute till golden brown. Add tomatoes and fry. Then add the brinjals and fry well. Add just enough water for it to get cooked. Add tamarind extract and cook well. Then add chilli powder, garlic. turmeric powder, dhania powder and salt. When the oil separates add ground coconut paste. Once it starts boiling remove and serve hot with rice or chappattis.

Idly Bonda

2009-02-12T12:01:00.000-08:00

The name looks weird though :) .I found this recipe in tamil magazine. This is really a good way to use left over batter.

Ingredients:

2 Cups- Idly Batter (Left Over)
1 cup- Pearl onions, finely chopped
3- Green Chilies
1Tsp- Ginger, finely chopped
1/4 cup - Shredded coconut (Optional)
Few- Curry leaves
Salt

Tempering
1/2 tsp- Mustard Seeds
2 Tsp- Urad Dhal
2 Tsp- Channa Dhal

Method:

Heat a tsp of oil in a pan. Add the ingredients for tempering.Add curry leaves. Then add the onions, green chillies and ginger. Add a pinch of salt.Saute till the onions are soft. Once the onions are soft and turn pink , add this to the idly batter and mix well.(If adding coconut, add juts before turning off the stove)

Heat oil in a wok/kadai. Once they are hot,take a little of the batter , roll it to a bonda shape and fry in oil.Cook till the bonda turns golden brown. Enjoy a good evening snack.

Note: If the batter be thin,like dosa batter consistency, add rice flour as required.

Channa Curry (Kadalai Curry)

2009-02-12T06:36:00.001-08:00

Ingredients:

1/2 Cup - Brown Channa (Karuppu Sundal) washed and soaked overnight
3-Brinjals/Egg Plant , medium cut-lengthwise
1- Ripe tomato, finely chopped
10- Pearl onions, finely chopped
Tamarind - Marble sized soaked in 1/4 cup water
Finely cut cilantro/corriander
1tsp - Sambar powder
1/4 tsp - Turmeric Powder
Salt to taste

Grind:
1/2 Cup - shredded coconut
2tsp - Rice (soaked for 15 mins)

Tempering :
1/2 tsp - Mustard Seeds
Few curry leaves
Oil

Method:

Cook the channa in a pressure cooker for 2-3 whistles.Do not discard the dhal water.Heat a pot. Add the tempering. Once the curry leaves and mustard seeds splutter, add the chopped onions. Saute till the onions get soft.Add the turmeric powder,and the chopped tomatoes.Saute till the tomatoes gets cooked. Then add the brinjals.If the mixture is dry, add some of the dhal water. Once the brinjals get cooked, add the channa, sambar powder, tamarind paste,grinded cocount-rice paste, salt.

Stir the curry and keep on low flame.Let the curry come to boil. Keep stirring to prevent burning.Once the raw smell of coconut is fades add cilantro/corriander leaves and remove from stove.

This is a tasty curry that can be served with hot rice, chappati,idyappam,dosai.

Oats Laddoo

2008-09-25T05:59:00.000-07:00

This a healthy, rich in protien , easy to make sweet.

INGREDIENTS:
Oats - 1 cup
Sugar - 1 cup
Ghee - just enough to make balls
Cardamom - 4 ( powdered)
Cashew, Kismis - 1 to 2 tbsp each

Method :
Fry the oats in little ghee till good aroma comes and powder after it cools down . Powder the sugar. Mix the oats powder, sugar powder, cardomom in a bowl. Heat the ghee and fry the cashew and kismis and add to the bowl and make laddoos.

SPRING ROLLS

2008-08-03T22:55:00.000-07:00

This makes a great evening snack. For parties, U can make them the previous day and keep in fridge. Next day, keep them out 1/2 hr before frying.

Ingredients :

For the dough :

Maida- 2 cups
oil -2 tbsp
Baking powder- 2 pinches
cooking soda - 2 pinches
water - enough to mix
salt- 1 tsp

Paste (1) :

Oil - 4 tsp
maida- 2 1/2 tsp

Paste (2):

Water - 2 tbsp
Maida - 3 tsp

For the stuff:
Finely cut cabbage - 1 1/2 cups
Chopped Cauliflower - 1/2 cup
Chopped capsicum - 1/2 cup
Grated carrots - 1/2 cup
Chopped spring onions- 1/2 cup
Aji- no- moto - 1/2 tsp
Soy sauce - 2 tsp
Chili sauce - 1 tsp
Tomato sauce - 2 tsp
Pepper powder - 1/2 tsp
Sugar - 1/2 tsp

Grind to paste : Garlic - 4 flakes
Red chili powder- 1 tsp

Method:
Sieve the maida twice with soda,baking powder and salt. Add oil and blend evenly with fingertips. Sprinkle water and make a stiff dough. Knead well till the dough becomes pliable( at least 10 Min's) . Keep it closed with wet cloth for 1/2 hour.

For the masala, heat 4 tbsp of oil in a pan and add onions and ground paste. Fry for a minute and add the vegetables and fry for few Min's. Then add Aji-no-moto and salt. Fry for a while and add all the sauces and cook till dry. Keep aside.

For making rolls, take 2 small balls and make two puris. Seal both the puris with paste 1. Roll this puri into thin, oblong chapatti. Spread a tbsp of masala at one corner. Apply paste 2 to the edges of the chapatti. First close the sides and then roll from one end ( where the filling is kept) to the other end to form a cylinder.
Make all the rolls in the same manner and deep fry in hot oil till crisp.

Serve hot with tomato or chili sauce.

RAWA KADUBU

2008-08-03T22:26:00.000-07:00

This can be had for morning breakfast and is very easy to make, especially when there is left over rice.

Ingredients:

Cooked Rice or left over rice- 1- 1/2 cups

Rawa (sooji)- just enough to hold the rice

Onions - 1 big chopped finely
Coriander- handful, chopped
Green chilli- 2, chopped finely
Jeera- 1 tbsp
Salt- as required

Method :

Mash rice. Add onions, chopped chili, coriander, ginger, jeera, salt and rawa and mix well. Little water can be sprinkled to hold the dough. Make shapes and steam in idly cooker for 15 Min's.
Serve hot with coconut chutney.

P.S : Methi or pudina leaves can also be cut finely and added. If it becomes watery add little rice flour and make shapes.

BABYCORN MANCHURIAN

2008-08-03T21:52:00.000-07:00

This is very simple to make and once you start doing this at home, you will never feel like eating it outside!!!

Ingredients :

Baby corn - 15 to 20
Rice flour - 5 Tsp
Corn flour- 8 to 10 tsp
Ginger Garlic paste- 2 tbsp
Onions - 2 finely chopped
Green Chillies- 3 cut finely
Garlic- 3 Chopped
Tomato sauce- 4 tbsp
Chilli sauce- 2 tbsp
Soya sauce- 2 tbsp
Salt- as required

Method :
Cut the baby corns into medium pieces. Boil in salt water till medium soft. Drain the water and mix with rice flour, corn flour, 1 tbsp of ginger garlic paste, little salt, tomato sauce and little water( to hold the dough). Fry the baby corns till golden brown.

Heat 4 tbsps of oil in a pan and add onions,1 tbsp ginger garlic paste,green chillies, chopped garlic and fry till golden brown. Then add baby corns, (salt, if required) all the sauces and fry for about 10 to 15 mins in medium flame. Sprinkle little water to make the dish a little saucy.

P.S : The same method can be followed for cauliflower, except that it should not be boiled for long.

Tomato Sambar

2008-07-24T09:21:00.000-07:00

This is yet another tasty sambar that goes just with anything, Idly, dosa , chappati. You will sure feel like having a more of food with this sambar.

Ingredients:

Medium Size Tomato - 4 (diced)
Shredded coconut - 1\2 cup
Small Onions - 3\4 Cup ( Chopped)
Dhania - 3 Tsp
Cumin Seeds - 3 Tsp
Urad Dhal - 3Tsp
Channa Dhal \ Bengal gram - 3Tsp
Mustard Seeds - 3 Tsp
Roasted gram ( huri kadale\ potu kadalai) - 3Tsp
Red Chili - 4
Green Chili -2
Oil - for frying
Salt - to taste

Method:

Heat 2 tsp of oil in pan . Roast bengal gram, urad dhal, cumin seeds, coriander seeds, red chilli , green chili. Roast till the dhals turn light brown and remove from heat.Set aside and let it cool to room temperature. Heat 2 tsp of oil .Fry half of measured small onions. When it turn pink, add the tomatoes and let it cook till the tomatoes turn juicy.Set aside and cool. Grind both the toamtoes and dhals together with salt, coconut and roasted gram added to it.

Again heat 1 tsp of oil . Add the mustard seeds, once they splutter, add the remaining onions and saute for 2 mins. Now add the tomato mixture . Add water if its too thick.Once they begin to boil, remove from stove. Garnish with cilantro \ coriander leaves .Serve hot with idly\dosa\chappati.

"DUM" BRIYANI

2008-07-19T04:57:00.000-07:00

This is a very easy method and tastes really good. Whenever my younger sis comes here, this will be the first dish she asks for!!!

Ingredients:

Basmati rice - 2 cups
Big onion - 2
Tomato - 4
Carrot - 1
Beans - 6 to 8
Potato - 1
Peas - little
Green chilli - 2 ( slit lengthwise)
Sour curd - 1/2 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tbsp
Chopped Pudina, coriander leaves- each handful
Butter - 50g

For seasoning : Cardomon- 3, Cinnamon - 1 small piece, Cloves- 3, Oil- 2 Tbsp

Method :

Wash the rice and soak in water. Chop the vegetables. Add oil in a cooker and add the seasoning.
Add chopped onions, ginger garlic paste. Add butter, saute and add vegetables, pudina, coriander, green chilli. Fry for a while and add curd and saute till the oil separates in a low flame.
Meanwhile, boil water in a vessel add salt and cook the rice till it splits. pour the water and spread the rice on a plate.
Now add the rice and press gently. Tie a wet towel around the vessel mouth and close it with a plate. Keep a tawa and place the cooker on it and keep it on low flame. Keep a weight on the
plate. Keep it for "Dum" for 30 mins.

Serve hot with onion or cucumber or aloo raitha.

MADDUR VADA

2008-07-19T04:35:00.000-07:00

This is a very famous recipe in Maddur( near Mysore). Whenever we travel from Bangalore to Mysore by train people sell them along with coffee. My daughter pestered me so much that, once I tried at home. And to my surprise, it turned out well. It is a great evening snack especially during monsoon!

Ingredients :

Maida - 1/2 cup
Rice flour - 1/2 cup
Rawa - 1/4 cup
Wheat flour - 1/2 cup
Finely cut onions - 1 cup
Minced green chillies - 1 to 2 tbsp
Finely chopped curry and coriander leaves- one hand
Salt - as required
oil - enough for frying

Method :

Mix all the above in a bowl. Add 4 Tbsp of hot oil and blend well with finger tips to mix well with the flour. Divide the flour into parts and sprinkle water to one portion to make a hard dough. Make small balls and flatten on a plastic sheet and fry in hot oil till golden brown.

Dates Delight

2008-07-19T04:14:00.000-07:00

This is a very healthy snack for kids. My daughter loves it so much, that I have to give one daily for her short break.

Ingredients :

Wet seedless dates- 1 cup
Badam, Cashew, Kismis (dried grapes) - 1/2 cup
Butter or Ghee- 1 tbsp

Method :

Chop the dates into fine pieces. Similarly, chop the dry fruits. Mix everything in a bowl. Heat a pan and put butter or ghee. Add the dried fruits and mix well in a low flame. When everything blends well and becomes sticky remove from fire. When it is still warm, make balls and serve. This can be preserved in an air tight box for few days.

P.S - No need to add sugar.

Bre'Pasta

2008-07-09T10:16:00.000-07:00

Gee ... :) ... A very strange name for my new found way of making Pasta. Pasta was not on my "Favo" food list .. but it eventually turned to. I had once tried the common "Pasta with tomato sauce".This was like a usual and a basic Pasta recipe. Watching an Italian Cooking show recently , I saw this Bread crumbs with Pasta. I had made some slight changes and hence a new name too .. Bre'Pasta..!! This dish is absolutely delicious, its different and trust me , its worth a try..!!

Ingredients

Pasta
Garlic
Olive Oil / Cooking Oil
Salt
Pepper
Bread Crumbs
Cilantro

Method :
Cook the pasta in boiling water with salt added to the water and set aside. Heat oil in a skillet.Add garlic and saute for a minute. Add the bread crumbs and saute till they turn golden.Add the cooked pasta and pepper.Add little of the pasta water( to get saucy) and give a good stir. Garnish with cilantro.

Note :

* You can add olives / bell peppers to this pasta which would give a good flavor.
* For bread crumbs, coarse grind bread slices.
* I never used any specific measurement for this. Use your own judgment for bread crumbs to add to the pasta.

Muffins

2008-07-02T09:59:00.000-07:00

With just a twist or two ,this sweet and savory muffins are as fitting at dinner as with morning coffee. The muffins at dunkin donuts are undeniable my favorites. I almost fell in love with it, that I tried making muffins at home. This recipe is from my "New baking book" by Better homes and Gardens. I had tried different methods of muffins but finally this one is has turned great in taste and texture.

Ingredients:

All purpose flour/Maida - 1 3\4 Cup
Sugar - 1\3 cup
Baking Powder - 2 Tsp
Salt - 1\4 Tsp
Beaten Egg - 1
Milk - 3\4 Cup
Cooking Oil - 1\4 Cup
Nuts - 1\4 Cup

Method :

Grease the muffin cups or line them up with paper bake cups. In a mixing bowl, combine flour,baking powder, salt,nuts and sugar.Make a well in center of dry mixture and set aside. In another bowl, combine the eggs,milk and oil. Add the egg mixture all at once to the dry mixture .Stir just to until moistened.Batter should be lumpy. Spoon the batter into the muffins cups and filling to 2\3 full.Bake in a 400 D oven for about 20-25 mins or until golden. Remove and serve warm.

Variations :

Banana Muffin : Use the same method as above except reduce milk to 1\2 cup. Add 3\4 cup mashed banana to the egg mixture. Do not use paper cups, instead directly spoon them to the muffin cups.

Cranberry Muffin : Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tblspoon additional sugar.

Paneer Pakoda

2008-07-02T05:23:00.000-07:00

Paneer Pakodas are a great evening snack. It fills your tummy with great tastes!

Ingredients:

Crumbled Panner - 1 cup
Rice flour - 1/4 cup
Bengal Gram Flour - 1/2 cup
Onions - 1/2 cup [Cut length wise]
Red Chilly Powder - 1/2 tsp
Chopped Cashewnuts - 1 tbsp
Coriander & Mint leaves [finely cut] - As required
Salt - As required

Method:

Crumble paneer without any lumps. Add all the other ingredients and two tbsp of hot oil. Mix well. Divide the flour into three or four parts. If necessary sprinkle some water [The moisture in the paneer is enough to hold the dough] and deep-fry the pakodas. [Irregular shapes is formed]

Serve hot with sauce.

Idiyappam

2008-07-02T04:56:00.000-07:00

Idiyappam is a 'Chettinad' dish. Exceptionally famous in Tamil Nadu. It's a very light dish that can be taken at any part of the day. As its only steamed, it is also good for our health.

Ingredients :

Rice Flour - 2 cups
Hot Water - As required to mix the flour
Salt - As required

Method :

Put little rice flour in a vessel and sprinkle little salt. Pour hot boiling water just enough to hold the dough. Put the dough in the Idiyappam maker and press it on the idly plates. [It will fall like noodles] Repeat the same procedure for the remaining rice flour. Add hot boiling water each time to prepare the dough. Steam in the idly maker for five to seven minutes.

Remove the Idiyappam and serve hot with Vegetable Kurma or Sweet Coconut milk.

Chilli Chappati

2008-06-30T13:04:00.000-07:00

It was common to have left over chapptis at our home. It would only find its way to the trash the next day . I was just thinking of using it in different way.Just like how we idly uppma with left over idlis. On Goggling ,I came across this recipe.It was great food for a evening snack and we just love this.

Ingredients

Left over Chapptis - cut them in long rectangles/squares
Onion - 1,cut into long
Bell Pepper/Capsicum - 1, cut into squares
Tomato- 1 , chopped finely
Green Chilli - 3/as desired, slitted
Cilantro/Coriander leaves- few
Tomato ketchup - 2 tsp
Chilli Powder - 1 tsp/ As desired
Salt - as desired

Tempering

Oil- 2 tsp
Mustard Seeds- 1 tsp
Saunf - 1 tsp
Tumeric Powder - 1 tsp
Curry leaves- a few

Method

Heat oil in a wok. Add the ingredients for tempering.Once the mustard seeds crackle, add the onions and green chillies.Fry till the onions turn soft.Now add the bell pepper,tomato and cook till the tomato are soft. Add the red chilli powder,salt and ketup. Add the cut chappatis and give it a good stir.Garnish with cilantro. Serve hot with a hot cup of chai.

Traffic Light Bell Pepper Rice

2008-06-30T12:41:00.000-07:00

I had this tasty rice at my cousins place. Back home, I tried this recipe and it came out really good. I just used different color of bell peppers for a great look and now we call it the Traffic Light Rice.
Here we go, to the making of the rice

Ingredients

Bell Pepper/Capsicum - 3 [ Cut in small squares]
Butter- 2 tsp
Cooked Rice - 2 Cups
Gingerly Oil - 1 tsp
Curry leaves - few
Cilantro/Coriander - few

To grind

Red Chilli -5
Mustard Seeds - 1 tsp
Urad Dhal - 2 tsp
Coriander Seeds - 2tsp
Peanuts - a handful
Garam Masala - 3tsp /desired amount

Method :
Dry roast the spices on low flame. Take care not to burn the dhals. Fry until the mustard seeds crackle. Remove from stove , set aside for 10 mins. Grind this to a coarse powder along with garam masala. Heat wok/pot. Add butter. Once it melts, add the bell peppers and fry. Do not make it too soft.Add the gounded powder ,stir and remove from stove. Add the cooked rice and a tsp of gingerly oil. Garnish with cilantro.

Bombay Chutney

2008-06-10T15:07:00.000-07:00

Its one of my favorite chutney my mother makes and long forgotten. I suddenly remembered about it and made this tasty dish today. Here is the recipe for Bombay Chutney or rather Mumbai chutney :)

Ingredients:

Big Onions - 2
Tomato - 1 or 2
Green Chilli - 2-3
Bengal Gram Flour - 1\4 Cup
Salt - to taste
Oil- 3 Tsp

Tempering

Mustard Seeds, Urad Dhal- 1 Tsp
Curry Leaves - Few

Garnish

Cilantro\Corriander leaves
Lemon juice - 1 Tsp ( Optional)

Method :

Cut onions, tomatoes and chilli lengthwise.Heat oil in a vessel. Add the tempering. Once it begins to splutter, add onions and chilies. Fey till the onions turn transparent.Add the tomatoes and fry for sometime. Meanwhile, mix the bengal gram flour with 1 cup water without lumps and add salt to it. Pour and allow to boil. Reduce the flame and keep stirring. Once the mixture begins to thicken and shines, remove from stove .Garnish with cilantro\corriander. Add the lemon juice (Optional). Serve hot with Chappatis and pulkas.

AKKI ROTI OR RICE ROTI

2008-06-07T05:34:00.000-07:00

This is traditional Karnataka (Malnad) special. There are various methods like dry roti, wet roti (masala roti), rotis made using cooked rice etc. This one is made using cooked rice ( left over rice can also be used).

Ingredients :

Cooked rice- 1 1/2 cups
Rice flour- Enough to form a dough( roughly the same quantity as cooked rice)
salt as required
little hot water to mix the dough

Method :

Put rice in big bowl. Add salt and rice flour and mix well. Add little hot water and knead well to medium soft dough. Make medium sized balls and keep it on a puri press (place the dough between two oiled plastic sheets) and make it into a round roti. (Traditionally the roties are made using bare hands!). Heat a tawa and place the roti on it. When slightly roasted, turn it and use a wet cloth and press on all sides. When it is done, put the first side on dry heat and roast till golden brown.

This comes well only by practice. Tastes good if eaten hot, with copra chutney powder and curds, Peanut chutney powder and curds, stuffed brinjal or Bindi (lady's finger) gravy and pickles.

DRY COCONUT CHUTNEY POWDER

2008-06-07T04:57:00.000-07:00

This traditional chutney powder was told by my aunt. My husband and my daughter eat it just like that!!!

Ingredients :

Dry Coconut (Copra)- 1 cup (grated)
Red Chilli - 8
or
Red Chilli powder- 3 tbsp
Roasted gram dhal- 3 tsp
Salt- as required

METHOD :
Fry the copra, just till it is hot, in a dry pan. Fry the red chillies in little oil. Just before removing from fire, add the gram dhal and fry for minute . Remove, add salt and grind all the ingredients to a fine powder and preserve it in an air tight container.

This can be preserved anywhere between 10 to 15 days. It goes well with idly, dosa, chappatti and rice roti.

Cauliflower Kurma

2008-06-05T08:51:00.000-07:00

Cauliflower kurma is much loved dish in our house. Dosa with this kurma is a hot treat .Here is the recipe ...

Ingredients:

Cauliflower - 1/4 kg
Onions - 1 , medium sized and chopped.
Cilantro \ Corriander leaves - 2 Tsp
Salt - as required
Oil - 2 Tsp

To grind :

Ginger - 1 tsp
Coconut - 4 TblSp
Cloves - 3 to 4
Cinnamon - few
Bengal gram - 2 tsp
black gram dhal - 2 tsp
Cumin seeds - 2 tsp
coriander Seeds - 2 tsp
Roasted gram\split peas dhal - 2 tsp
Red pepper \ red chilli - as required.

Method:

Dry roast bengal gram,cumin seeds, coriander seeds, black gram dhal and red peppers. Grind this along with coconut,ginger,split peas , cloves and cinamon to a fine paste. Cut the cauliflower into small flowers and soak in hot water to which salt is added. Cook the vegetable.
Heat oil in a vessel. Add the onions and fry till it turns pinkish. Add the grinded paste and saute for a minute. Add the cauliflower and salt . Cook on low flame and till it starts to boil. Garnish with cilantro leaves . This gravy goes very well with dosa, chappati and even with bread.

PS:

* Alternatively, instead of cauliflower you can even use potato or tomatoes
* Add the spices according to your spice level.

VANILLA CAKE

2008-06-04T03:02:00.000-07:00

This is a simple sponge cake.I saw this recipe in a magazine and have done it several times. It comes out really well.

INGREDIENTS :

Maida (flour)- 1 cup (120 gms)
Powdered sugar - 3/4 cup
Egg- 2
Cooking Butter- 3/4 cup
Baking powder- 1 tsp
Vannila essence- 1 tsp
Salt- A pinch
Milk- less than 1/4 cup
Chopped alomonds, cashews, kismis (dried grapes), walnuts- 2 to 3 Tbsp

Method :

Separate the egg white and yellow and keep them in dried vessels. Beat the white till fluffy. Sieve maida, bakingpowder, and salt twice. Beat butter and sugar till fluffy. To this, add egg yellow, essence, milk, maida and mix clockwise till all the ingredients blend together. Then add the egg white, chopped nuts and mix. (The consistency when taken in a flat spatula, should fall like ribbon. If it is thick, add little milk). Pour it in a greased vessel and bake in a pre-heated oven till it turns golden brown colour.

After it cools down cut into pieces.

Variation- After mixing, add 3 to 4 spoons of chocolate syrup.

Kadaichal

2008-06-03T09:40:00.000-07:00

Kadaichal is a recipe told to me by my mother-in law. Its one of the best chutney that goes along with Idly.

Ingredients :
Brinjal / Eggplant, small & purple- 1\2 Kg, cut
Tomatoes - 1\2 kg, cut
Green Chili - 4, medium Sized,slitted
Garlic - 3 ,medium sized
Onions - 2 medium ones, cut
Salt - As required.

Tempering:
Oil- 3 Tsp
Mustard seeds - 1tsp
Asafoedia - 1\4 Tsp
Few Curry leaves

Method:
Pressure cook together , brinjals, onions , tomatoes, chillies and garlic with a tsp of oil for 5 whistles.Allow them to cool. Save the vegetable water.Add the cooked vegetables to the mixer and grind.[Do not grind finely]. Heat oil in kadai. Add the mustard seeds, after it splutters add the asafoedia and curry leaves. Add the kadaichal , sprinkle salt .Stir and bring it to boil. You can add the saved vegetable water if the mixture is too thick.Serve with hot Idlis.

PS:
* Add or reduce the green chillis according to spiciness.
* Egg Plant / Brinjals and tomatoes should be of equal quantity.

Aloo Palak

2008-06-02T20:01:00.000-07:00

Usually I make palak paneer. For a change instead of paneer I used aloo. Not bad ya, it turned out yummy!

Ingredients :
Aloo - 1 Big
Palak- 1 bunch
Onion - 2
Tomato - 1
Ginger garlic paste- 1 tsp
Jeera-1/2 tsp
Dhania powder- 1tsp
Jeera powder- 1 tsp
Turmeric powder-1/2 tsp
Garam Masala powder- 1/2 tsp
Chilli Powder-1 1/2 tsp
Butter- 2 Tbsp
Coriander leaves- little
Salt- as required

Method:
Boil potatoes till soft and cut into cubes.Chop onions and grind to paste. Chop tomatoes and take puree. Fry the palak in little oil and grind it. Take a kadai, heat it and put butter. When the butter melts add Jeera and saute. then add the onion paste and saute for a minute. Later, add ginger garlic paste and tomato puree. Mix it well. Add all the powders and salt. Add the palak paste and mix well. Little water can be added if the consistency is thick. Add boiled potatoes and mix the gravy. Boil for 5 to 10 mins , add coriander leaves and serve hot with Pulkas or Chappatis.

Basic Salt Biscuit

2008-06-01T11:40:00.000-07:00

Baking was something that was new to me..For that matter, even cooking was some months ago.. :-) As we have a conventional oven over here, I was curious to try out some simple baking stuff.. And my goggling led me to a simple biscuit recipe . Since I was new to baking, I kept the original method without any remixes.. :-) ... Here is the method for a Simple country Biscuit

Ingredients :

Sifted All purpose flour (Maida) - 2 cups Baking powder - 2 Tsp
Unsalted Butter - 4 tablespoons Salt - 1\2 tsp
Milk - 3\4 Cup

Method :

Sift flour, add the baking powder, salt and sift again.Add in the butter and mix them (Use hands).Add milk gradually, stirring until a soft dough is formed.Dont put pressure while mixing. Put them on a floured board and lighty knead for a minute, enough to bring it to shape. Roll 1\2 inch thick and cut with 2 inch floured biscuit cutter.Bake on greased sheet at 400 degree C . This would make about 12 biscuits.

PS:

* I didnt have a biscuit cutter, so used a knife to cut the biscuits. It did come out well.