Thursday, April 29, 2010

Red beans (Karamani) & Pumkin Masala



Ingredients

  • Red beans (Karamani) - 1/2 cup
  • Pumpkin - 2 cups (medium size cubes)
  • Curry leaves - few
  • Mustard & Urad dal - 1/4 tsp
  • Onion - 1 medium size (chopped)
  • Tomato - 1 medium size (chopped)
  • Chilly powder - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Red chillies - 2 (halved)
  • Coconut - 1 tbsp (shredded)
  • Jaggery (optional) - 1/2 tsp



Method

  • Boil Red Beans till it is half broken. Do not drain the water completely. Keep at least 1/2 a cup of cooked water & drain the rest if any.
  • Cook the pumpkin with little salt & keep it aside.
  • Heat oil in kadai on high medium flame.
  • Splutter mustard, urad dal, cumin, chillies, curry leaves one by one.
  • Add onions and fry till it becomes light brown in color.
  • Add the tomatoes & fry till it becomes slightly mashy.
  • Add salt & chilly powder.
  • Now add the pumpkin & the beans with cooked water.
  • Cook till the gravy becomes thick & slightly mashy.
  • Add the coconut & jaggery. 
  • Mix well & remove from heat.
  • Serve it with roti or rice.

Tips for the recipe -  If the pumpkin is already very sweet then it is not necessary to add jaggery. Or else you can add little jaggery for good taste.

Wednesday, April 28, 2010

Horse gram sundal



Ingredients
  • Horse gram - 1/2 cup 
  • Red onions - 1 small size (chopped) 
  • Green chilly - 4 or adjust according to spice level needed 
  • Mustard & Urad dal - 1/4 tsp 
  • Ginger - 1/4 - 1/2 tsp 
  • Cumin seeds - 1/4 tsp 
  • Curry leaves - 1 strings 
  • Coconut - 2 tbsp (shredded) 
  • Coriander leaves - handful 
  • Salt to taste

Method
  • Add some water & pressure cook the horse gram on high for 3 or 4 whistles. 
  • Drain the water completely & reserve it for horse gram curry or rasam. 
  • Heat oil in kadai on high medium flame. 
  • Splutter mustard, urad dal, curry leaves, ginger & green chilies one by one. 
  • Add onions and fry till it becomes slight brown in color. 
  • Now add the boiled gram and salt. 
  • Fry well & add the coconut & mix well. 
  • Garnish it with coriander leaves. 

Tips for the recipe - Drain the water from the gram completely so that the sundal looks dry after frying.You can also soak the gram over night if you have time. In that case do not pressure cooker the gram. Just cook it on heavy bottom pan till it becomes soft.

    Tuesday, April 27, 2010

    Keerai Masiyal


    Ingredients
    • Frozen greens - 200 g
    • Shallots - 2/3 cup (chopped)
    • Green chillies - 8 (cut into1/2 inch pieces)
    • Cumin - 1 tsp
    • Garlic - 7 (crushed)
    • Curry leaves - 1 sprig
    • Salt - to taste
    • Oil - as required

    Group II (Optional)
    • Coconut oil - 1 tbsp
    • Cumin - 1/2 tsp
    • Red chillies - 2 (whole)
    • Curry leaves - 1 sprig
    • Garlic - 2-3 (crushed)
    • Shallots - handful (chopped)
    • Salt to taste


    Method 
    • Heat oil in the kadai & splutter cumin seeds on high medium flame.
    • Then add curry leaves, green chillies, garlic & onions one by one. Fry well.
    • Now add the greens & fry well. Sprinkle some salt & water. (If you want the greens to be little watery then add 1/2 cup water or else just sprinkle some water & cook. I have added 1/2 a cup of water).
    • Reduce the flame. Cover & cook till the greens becomes soft.
    • Remove from fire & allow it to cool slightly.
    • Now mash it with the masher & keep aside.
    • Add coconut oil in the separate pan & fry the group II ingredients one by one in the same order.
    • Add it to the greens & mix well.
    • Serve it with rice.

    Tips for the recipe - I have used frozen greens. If you can use fresh greens then it taste much better. Go for good variety of greens which can be used for masiyal. If you are omitting the group II instructions, then just add a spoon of coconut oil to  the greens (after mashing) & serve hot.



    Monday, April 26, 2010

    Horse Gram Chutney



    Ingredients
    • Horse gram - 1/2 cup 
    • Red onions - 1/2 cup approximately (chopped) 
    • Coconut (fresh) - 1/2 cup (shredded or chopped)
    • Red chillies - 3 
    • Tamarind - Gooseberry size 
    • Oil as required 
    • Salt to taste

    Method
    • Heat little oil in the pan & roast the horse gram along with chillies & tamarind. 
    • Roast till the horse gram turns slight brown in color. 
    • Allow it to cool. 
    • Now grind it with coconut & salt. 
    • At the time of serving add the onions & serve it with roti. 

    Tips for the recipe - Use fresh & finely chopped red onions for better taste. Do not use white or yellow onions.

    Sunday, April 25, 2010

    Tomato Rice I



    Ingredients
    Group I
    • Tomato - 2 medium size (chopped)
    • Cooked plain rice - 2 1/2 cups
    • Oil - 4 - 5 tbsp
    • Green chillies - 2
    • Cinnamon - 2 pieces (1 inch each)
    • Cloves - 2
    • Onion - 1 small or medium size (chopped)
    • Cumin - 1/4 tsp
    • Chilly powder - 3/4 tsp
    • Curry leaves - 1 sprig
    • Mustard seeds & Urad dal -1/4 tsp
    • Salt to taste

    To Grind
    Group II
    • Cinnamon - 1/2 inch
    • Cloves - 2
    • Cardomom - 1
    • Aniseeds - 1/2 tsp
    • Ginger - 1/2 inch
    • Garlic - 2 - 3 nos

    Method
    • Grind all the group II ingredients & keep aside.
    • Heat oil in the pan & splutter mustard, urad dal, cumin, cinnamon & cloves.
    • Add curry leaves, green chillies, onions & fry till it becomes golden brown in color.
    • Add the grounded masala & fry till the oil separates.
    • Now add the tomato, chilly powder & salt. Fry till it becomes mashy.
    • Add little water & reduce the flame to medium. 
    • Cover & cook till it becomes thick and oil leaves out.
    • Now add the cooked rice & mix well.
    • Serve hot.

    Tips for the recipe - Use finely ripe tomatoes for better taste. Allow the rice to cool completely before mixing it with the tomato masala. The masala should be thick or else (after mixing the rice) the grains will not look dry & separated.

    Thursday, April 22, 2010

    Boiled Egg & Capsicum Masala Fry


    Ingredients
    • Soft boiled eggs - 3
    • Capsicum - 1 cup (cubed)
    • Onion - 1 medium size (Chopped)
    • Tomato - 1 medium size (chopped)
    • Garlic-ginger paste - 1/2 tsp
    • Chilly powder - 1/2 tsp (adjust)
    • Pepper powder - to taste 
    • Cinnamon - 1 - 2 no (1 inch sticks)
    • Coriander leaves - 1 tbsp (chopped)
    • Capsicum masala powder (optional) - 1/2 tsp
    • Oil - 2 tbsp
    • Salt to taste

    Method
    • Make slashes on the eggs using knife for the masala to penetrate  & keep aside.
    • Heat oil in kadai, on high medium flame.
    • Splutter cinnamon & ginger - garlic paste. Fry till the oil separates.
    • Add onions and fry till it becomes brown in color.
    • Add the chopped tomatoes & continue frying.
    • Now add the capsicum with chilly powder & salt.
    • Fry well for few minutes. Do not make the capsicum soft & soggy.
    • Add 2 - 3 tbsp of water & reduce the flame to low - medium till the water get absorbed.
    • Cover & cook for 3 minutes.
    • Now add the boiled eggs & mix carefully.
    • Add pepper, coriander leaves & mix well.
    • Serve hot with roti or rice.

    Tips for the recipe - Don't allow the eggs to boil for a long time. It will become hard. Fry the onions well before adding the tomatoes. Multi colored capsicums always makes your food rice & tasty. 

    Tuesday, April 20, 2010

    Fish Curry I




    Ingredients
    • Fish - 1/4 kg (washed & cleaned) 
    • Tamarind - lemon size ball 
    • Shallots - 1/2 cup (Chopped) 
    • Curry leaves - 1 string 
    • Green chillies - 2 
    • Tomato - 2 medium size (finely chopped) 
    • Garlic - 3 (crushed) 
    • Kuzhambu powder / Shambhar powder - 1 1/2 - 2 tsp (adjust) 
    • Cumin - 1/4 tsp 
    • Aniseeds - 1/4 tsp 
    • Hing - 2 pinches 
    • Fenugreek seeds - 1/4 tsp 
    • Coconut - 1/4 cup + 2 tbsp 
    • Oil - 4 tbsp 
    • Salt for taste 

    Method
    • Soak the tamarind in hot water & keep aside few minutes. 
    • Grind the coconut & make a paste. 
    • Now squeeze out the tamarind & keep the tamarind water aside. 
    • Add chopped tomatoes to the tamarind water & mash it well. 
    • Now add the coconut paste, salt & kuzhambu masala powder to the tamarind water & mix well. 
    • Add water if necessary. 
    • Check the taste & keep it aside. 
    • Heat oil in kadai on high medium flame. 
    • Splutter Cumin, fenugreek, aniseeds, hing, green chillies & curry leaves one by one. 
    • Add garlic, shallots and fry till it becomes brown in color. 
    • Now add the tamarind masala water. 
    • Cover & cook till there is no raw smell & the gravy becomes thick. 
    • Now add the fish & continue to cook for 5 minutes or till the fish cooks. 
    • Switch off the flame when it is done. 
    • Serve it with plain rice. 

    Tips for the recipe - Do not cook the fish for long time. Fish will take very few minutes to cook. Go for good kind of curry/gravy fishes. Fish curry taste better the next day.

    Sunday, April 18, 2010

    Peas Pulao


    Ingredients
    Group I
    • Basmathi rice - 1 cup(160 ml cup)
    • Peas - 1/3 cup (80 - 100 grams)
    • Onion - 1 small size (Chopped)
    • Curry leaves - 1 string
    • Green chillies - 5(slitted)
    • Cloves - 5
    • Bay leaves - 1
    • Coconut milk - 1 cup (160 ml) 
    • Cinnamon - 2 pieces (1 inch each)
    • Cardamom - 2
    • Lemon juice - few drops
    • Oil - 2 1/2 tbsp
    • Salt for taste

    To grind (to smooth paste)
    Group II
    • Ginger - 3/4 inch
    • Garlic - 3
    • Ani seeds - 1 tsp


    Method
    • Soak the rice for 1/2 an hour.
    • Grind the group II ingredients & make a paste.
    • Heat oil in pressure pan, on high medium flame.
    • Splutter cinnamon, cloves, cardamom, bay leaves & curry leaves one by one.
    • Add onions, green chillies, salt and fry till it becomes light brown in color.
    • Add the grounded paste & fry till the oil separates.
    • Add peas & fry well.
    • Now add the soaked rice & add 1 cup(160 ml) of water.
    • Now add the coconut milk & the lemon juice.
    • Mix well, check for salt & cover the cooker when the water stars bubbling.
    • Reduce the flame to low.
    • Let it cook for 15 minutes.
    • Switch off the flame & wait for 5 minutes.
    • Then open the cooker & mix gently.
    • Serve it with raita or any gravy.
    Tips for the recipe - Add a spoon of ghee either while sauting the onions or before serving.

    Capsicum Masala Rice



    Ingredients
    • Cooked Rice - 2 1/2 cups 
    • Capsicum (Chopped lengthwise) - quarter of red color, quarter of orange color, quarter of yellow color, quarter of green color
    • Curry leaves - 1 sprig 
    • Channa dal - 1 1/2 tsp 
    • White urad dal - 1 1/2 tsp 
    • Dry coconut flakes - 1 1/2 tbsp 
    • Peanuts - 1 1/2 tbsp 
    • Salt to taste 

    For Masala Powder

    • Cumin Seeds - 1/2 tsp 
    • Coriander Seeds - 1 tsp 
    • Red Chillies - 2 
    • Cinnamon Stick - 1/2 inch 
    • White urad Dal - 1/2 tsp 
    • Channa dal - 1/2 tsp 

    Method

    • Roast all the masala powder ingredients with little oil. Allow it to cool & grind it to a fine powder.
    • Now the masala powder is ready. Keep it aside.
    • Heat 3 tbsp of oil in a pan. 
    • Add channa dal & urad dal & fry for 30 secconds. 
    • Now add the roasted peanuts & fry till the dal & nuts becomes slight brown in color. 
    • Add the curry leaves. 
    • Now add the chopped capsicum with very little salt. 
    • Fry for few minutes on high flame. 
    • Do not over cook the capsicum. It should be crunchy. 
    • Now add the rice, salt, 1/2 tsp of the grounded masala powder & the coconut flakes. 
    • Mix well & serve hot. 

    Tips for the recipe - I like my capsicum rice with little masala, since it helps to maintain the original flavor of the capsicum. Even it looks attractive. If you like to have more masala you can always add it.

    Strawberry Milkshake


    Ingredients
    • Strawberries - 12 nos
    • Vanilla ice-cream - 1/2 - 1 cup
    • Sugar - 2 tbsp or adjust
    • Cold milk - 1 cup

    Method 
    • Blend all the ingredients together in the blender for 1 minute & serve immediately.

    Tips for the recipe- Adding more ice-cream will enhance the taste of the milkshake. Strawberry ice cream can be used instead of vanilla ice-cream for more strawberry flavor.

    Kadai Chicken Gravy


    Ingredients
    • Chicken - 1/2 Kg
    • Dry masala - (cloves-6, cinnamon - 2 pieces)
    • Yogurt - 1/4 cup 
    • Kasturi menthi - 1 tsp
    • Ginger-garlic paste - 1 tbsp
    • Onion - 2 medium size (chopped)
    • Tomato - 2 medium size (chopped)
    • Green chillies - 8 (slitted)
    • Turmeric powder - 1/4 tsp
    • Garam masala powder - 1 tsp
    • Chilli powder - 1 1/2 tsps or adjust
    • Coriander powder - 1 tsp
    • Cumin powder - 1/2 tsp
    • Coriander leaves - 3 tbsp 
    • Curry leaves - 2 sprig
    • Oil - 4 tbsp
    • Salt to taste

    Method
    • Marinate the chicken pieces with turmeric powder, yogurt,salt & 1/ 2 tsp of chilli powder for 1 hour. 
    • Heat oil & splutter dry masalas, onion, curry leaves and saute till golden brown. 
    • Add ginger garlic paste & fry till the oil separates.
    • Add chopped tomato, green chillies & salt. Fry till the tomatoes becomes mashy.
    • Add the chicken pieces & fry well.
    • Now add the garam masala powder, cumin powder & coriander powder.
    • Fry well & add some water. 
    • Cover it with a lid and cook it in medium flame till the chicken pieces are cooked.
    • Finally add the pepper & the kasturi menthi.
    • Remove it from the stove when it reaches the desired consistency.
    • Garnish it with coriander leaves & serve hot with roti or pulav.

    Tip for the recipe - Slitted & fried green chillies can be used for garnishing. This will enhance the flavor of the gravy.

    Chicken, capsicum, onion dry fry



    Ingredients
    • Onion - 1 (cut into rings) 
    • Capsicum (single color or different colors - cut into rings) - 13 rings 
    • Oil for deep frying 
    • Pepper to taste 
    • Salt to taste 

    To Marinate
    • Chicken (boneless) - 3/4 kg chicken ( cut into bitable pieces) 
    • Ginger garlic paste - 2 tbsp 
    • Vinegar or lemon juice - 2 tbsp 
    • Chilly powder - 1 tsp or to taste 
    • Pepper - 1/4 tsp 
    • Egg white - 2 egg 
    • Corn flour - 2 tbsp 
    • All purpose flour or maida - 3 tbsp 
    • Salt to taste 

    Method
    • Wash & clean the chicken. 
    • Drain the water completely. 
    • Mix all other marination ingredients together to the chicken. 
    • Let it sit in the refrigerator for at least 2 hrs. 
    • Then deep fry the chicken pieces on medium high flame. 
    • Remove the chicken from the oil when it is done & keep aside. 
    • Heat 1 - 2 tsp of oil in the pan & add the onions with little salt. 
    • Fry for 1 or 2 minutes & remove from the pan. Keep it aside. 
    • Then add the capsicum with little salt & fry for 2 - 3 minutes. 
    • Onions & capsicum should be little crunchy & not very soft. 
    • Now add the chicken pieces & the sauted onions. Mix well. 
    • Sprinkle some pepper & serve hot. 

    Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying. Do not over cook the capsicum & the onions for good taste.


    Garlic Rasam




    Ingredients

    • Tomatoes - 2 medium size 
    • Tamarind - big gooseberry size  
    • Garlic - 5 (Slightly crushed & chopped into thin round slices) 
    • Curry leaves - 2 spring 
    • Mustard - 1/4 tsp 
    • Pepper corn - 1/4 tsp 
    • Cumin - 1/4 tsp 
    • Coriander seeds -1/4 tsp 
    • Oil - as required 
    • Ghee - 2 tsp
    • Fenugreek seeds - 2 pinches 
    • Green chillies - 2 (slitted) 
    • Hing - 3 pinches 
    • Coriander leaves - 2 tbsp (chopped) 
    • Salt for taste 

    Method 
    • Boil the tomatoes with salt. 
    • Allow it to cool & mash it completely. 
    • Soak tamarind in the hot water & keep aside. 
    • Make a powder of coriander, cumin & pepper. 
    • Now filter the tamarind water & mix it with the tomato. 
    • Add green chillies in the tamarind water. 
    • Add salt & check for the taste. 
    • Add more water if needed. 
    • Heat oil to the pan & splutter mustard & urad dal. 
    • Add fenugreek seeds, crushed garlic & curry leaves. Wait for it to become golden brown in color. 
    • Now pour in the tomato water. 
    • Allow it to boil. 
    • When the water starts bubbling, add the powdered spices. 
    • Allow it to boil for 1 more minute. 
    • Remove from flame. 
    • Heat 2 tsp of ghee in a separate pan & add the chopped garlic & curry leaves. 
    • Fry till it becomes golden brown in color. 
    • Add it to the rasam. 
    • Sprinkle the chopped coriander leaves & serve it with rice. 

    Tips for the recipe - Country tomatoes are good for this recipe.

    Mango Lassi



    Ingredients
    • Sweeten mango pulp - 1 cup
    • Cold milk - 1/2 cup
    • Sugar - 1 tbsp or to taste
    • Yogurt (thick) - 1 cup
    • Cardamon powder (optional) - a pinch

    Method
    • Blend all the ingredients together in the blender for 1 minute & serve chilled.

    Tips for the recipe - Fresh mango pulp can be used instead of sweeten mango pulp. If you are using fresh mango pulp then adjust the sugar accordingly.

    Friday, April 16, 2010

    Egg Paniyaram




    Ingredients
    • Fermented idly batter - 3 cups (235 ml each cup)
    • Eggs - 3 or 4
    • Onion - 1 big size (chopped)
    • Green chillies - 6 (chopped)
    • Ginger - 3 tsp
    • Curry leaves - 3 sprigs
    • Crushed pepper - 2 tsp
    • Coriander leaves - handful (chopped)
    • Oil - as required
    • Salt to taste

    Method
    • Beat the eggs well.
    • Except oil, add all the rest of the ingredients & mix well.
    • Heat the paniyaram moulds with some oil, on low medium flame.
    • Fill 3/4 of the moulds with the batter.
    • Drizzle some oil on the top of the paniraram & allow it to cook till the bottom layer becomes brown in color.  
    • Turn the paniyaram to cook both the sides evenly.

    Tips for the recipe - Beat the eggs well using the beater. The more you beat, softer the paniyaram will be.

    Wheat Rava Upma (Gothumai Upma)



    Ingredients
    • Wheat rava - 1 cup (235 ml)
    • Onion - 1 big size (chopped lengthwise)
    • Green chilles - 5 (slitted)
    • Red chillies - 2 (halved)
    • Curry leaves - 1 sprig
    • Tomato - 1 medium size (Chopped)
    • Oil - 4 tbsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Channa Dal - 1 tsp
    • Ginger - 2 tsp(chopped)
    • Hing - 1/4 tsp
    • Coriander leaves - 3 tbsp
    • Salt to taste

    Method

    • Heat oil in the pan and let the mustard seeds splutter on high-medium flame.
    • Then add the urad dal, channa dal, chillies, curry leaves, ginger and onions.
    • Saute till the onions turn transparent. Add salt.
    • Add the tomatoes & fry for 1 minute.
    • Reduce the flame to low-medium.
    • Then add the rava & mix well.
    • Add 2 1/2 cups of hot water.
    • When the water begins to boil, add hing to it.
    • Mix well & cover it for 10 minutes.
    • Open the lid & mix the upma by adding the chopped coriander leaves and again cover the upma for 5 minutes.
    • After 5 minutes mix the upma & serve hot.

    Tips for the recipe - Do not make the tomatoes very mashy. A spoon of ghee can also be added while serving.

    Rava(sooji) Kichadi





    Ingredients
    • Rava - 1 cup (235 ml)
    • Onion - 1 (chopped lengthwise)
    • Green chilles - 6 (slitted)
    • Mixed Vegetables(chopped) - 1 cup (carrot, beans & peas)
    • Curry leaves - 1 sprig
    • Tomato - 1 big size(Chopped)
    • Turmeric powder - 1/4 tsp
    • Oil - 3 tbsp
    • Ghee - 4 tbsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Ginger - 1 inch
    • Garlic -4 nos
    • Aniseeds - 1 tsp
    • Coriander leaves - 3 tbsp
    • Lemon juice - 3/4 - 1 tsp
    • Salt to taste


    Method
    • Crush(do not grind) ginger, garlic & aniseeds together & keep aside.
    • Heat oil in the pan and let the mustard seeds splutter on high-medium flame.
    • Then add the urad dal & the ginger mixture. Fry for 1 minute.
    • Add chillies, curry leaves and onions. Fry for 1 minute.
    • Then add all the vegetables & salt. Reduce the flame to low-medium.
    • Fry for 10 -15 minutes or till the vegetables are almost cooked.
    • Add the tomatoes & turmeric powder.
    • Fry till the tomatoes becomes mashy & the oil separates.
    • Then add the rava & fry well for 2 minutes.
    • Add 3 cups of hot water very slowly.
    • Mix well & cover it for 5 - 10 minutes.
    • Open the lid & mix the upma by adding lemon juice, chopped coriander leaves and serve hot.


    Tips for the recipe - Take care while adding the hot water. The kichadi mixture may start bubbling, when the hot water is added. Fried cashews can be used for garnishing. Before serving the kichadi, a spoon of ghee can be added for good flavour.

    Ragi-onion Pakoda & Vada


    Ingredients
    Group I


    • Oil for deep frying 


    Group II

    • Ragi Flour - 1 cup (235 ml)
    • Onion - 1 big size (chopped) 
    • Roasted channa dal/ pottukadalai/ roasted gram - 1 tbsp 
    • Green chillies - 3-4 (chopped) 
    • Red chillies - 2 (halved) 
    • Curry leaves - 2 sprig (chopped) 
    • Garlic - 5 (grated) 
    • Ginger - 1 inch (grated) 
    • Coriander leaves - 2 tbsp 
    • Butter - 1 tsp 
    • Salt

    Method

    • Mix all the group II ingredients together with less water & keep it aside for 20 minutes. 
    • Heat the oil & drop the mixture, in the form of small pieces. 
    • Fry them in batches, till it becomes light & crispy.

    Variation - Ragi vadas can also be prepared using the same mixture.Take some prepared mixture & make medium sized ball. Now flatten the ball to bring it to flat round shape. Deep fry the vadas till it becomes crispy.

    Tips for the recipe - (For pakoda) If you add more water pakoda may not turn out crispy. So add less water & fry testing few pieces. If they are very hard than add little more water (1 tbsp at a time) & then fry again.

    (For Vada) Apply some oil on your palm so that you can flatten the vada easily. vada are not as crispy as the pakodas. 

    Thursday, April 15, 2010

    Tamarind Rice




    Ingredients

    • Tamarind - Small lemon size 
    • Cooked plain rice - 1 cup 
    • Oil - 3 tbsp 
    • Red chillies - 2 
    • Green chillies - 2 
    • Onion - 1 small size (chopped length wise) 
    • Cumin - 1/4 tsp  
    • Garlic - 2 (chopped) 
    • Hing - 1/4 tsp 
    • Turmeric powder - 1/8 tsp 
    • Sambhar powder or chilly powder - 1/2 tsp 
    • Fenugreek powder - 2 pinches 
    • Curry leaves - 1 sprig 
    • Mustard seeds & Urad dal -1/4 tsp 
    • Roasted groundnuts - 1 1/2 tbsp 
    • Salt to taste 

    Method
    • Soak the tamarind in 2 cups of water. 
    • Fry the groundnuts with little oil & keep aside. 
    • Heat oil in the pan & splutter mustard & urad dal. 
    • Add cumin, chillies, hing, curry leaves, garlic & onion. 
    • Fry till onion becomes light brown in color. 
    • Add turmeric, sambhar powder & salt. 
    • Now squeeze out the tamarind & pour the tamarind water. 
    • Cook till it becomes thick and oil leaves out. 
    • Now add the cooked rice, groundnuts, fenugreek powder & mix well. 
    • Serve hot. 


    Tips for the recipe - Use gingerly oil instead of refined oil for good taste. Puli masala should become really thick before you add the rice. Preferably use sambhar powder for good taste.

    Garlic Rice



    Ingredients
    • Oil - 1 tbsp
    • Garlic - 10 small size(whole)
    • Curry leaves - 1 spring
    • Cooked Plain rice - 1 cup
    • Mustard & urad dal - 1/4 tsp
    • Chilly powder - 1/4 tsp or to taste
    • Salt to taste
    Method
    • Heat the oil in a pan over medium-low heat. 
    • When the oil is hot, splutter mustard & urad dal.
    • Add the garlic and curry leaves.
    • Roast well till the garlic get shrinked slightly & becomes brown in color.
    • Add salt & chilly powder.
    • Mix in the cooked plain rice and blend well till the rice gets coated with the masala.
    • Serve hot.

    Tip for the recipe - Go for small sized country garlic for good taste.

    Undi (Konkani Cuisine)



    Basically this is a konkani food. But when i tasted it for the first time, soon it became one among my favorite food.Here is the recipe;

    Ingredients
    • Raw rice - 1 cup
    • Coconut - 1/2 cup
    • Curry leaves - 2 spring
    • Fenugreek seeds - 1/4 tsp
    • Coconut oil - 1-2 tbsp
    • Green chillies - 1-2 (adjust)
    • Tamarind - big gooseberry size
    • Refined oil - 3 tbsp
    • Salt to taste

    Method

    • Soak the tamarind in a little water for few minutes. 
    • Give a few quick turns in the bender along with the green chillies. 
    • Do not grind it smoothly. It should be coarse. 
    • Mix salt & refined oil. 
    • Now the tamarind water is ready.
    • Soak the rice for 1 hour.
    • Grind the rice along with coconut to the rava consistency & keep the rice batter ready.
    • Heat coconut oil Splutter fenugreek, and curry leaves on medium flame. Do not over fry this.
    • Add the prepared rice batter & salt.
    • Keep stirring till it becomes tight enough to make balls.
    • Remove from heat & transfer it to another vessel. 
    • Cover & keep it for few minutes.
    • When it is warm enough to handle make small flat balls & press one of the flat side with the finger slightly. So that it cooks evenly.
    • Now steam boil this balls for 15 to 20 minutes or till it is done.
    • Serve hot with tamarind water.

    Note -  For 1/2 liter of tamarind water use 1 or 2 green chillies & 3 tbsp of oil.


    Kara kolukattai



    Ingredients
    • Raw rice - 1 cup
    • Coconut - 1/2 cup
    • Curry leaves - 1 spring (chopped)
    • Mustard seeds - 1/4 tsp
    • Cumin - 1/4 tsp
    • Hing - 2 pinches
    • Ginger - 1 tsp(chopped)
    • Green chillies - 2 or adjust (chopped)
    • Red chillies - 2 (halved)
    • Urad dal - 1/4 tsp
    • Onion - 1 small or medium size (chopped)
    • Coriander leaves - 2 tbsp (chopped)
    • Oil - 3 tbsp
    • Salt to taste

    Method
    • Soak the rice for 1 hour.
    • Grind the rice along with coconut to the rava consistency & keep the rice batter ready.
    • Heat coconut oil Splutter mustard, urad dal, cumin, curry leaves, green chillies, red chillies, ginger & hing one by one on medium flame. 
    • Add onions & fry for 2-3 minutes.
    • Add the prepared rice batter, coriander leaves & salt.
    • Keep stirring till it becomes tight enough to make balls.
    • Remove from heat & transfer it to another vessel. 
    • Cover & keep it for few minutes.
    • When it is warm enough to handle make any desire shapes (preferably thin or small, so that it cooks evenly).
    • Now steam boil it for 15 to 20 minutes or till it is done.
    • Serve hot.

    Tips for the recipe - Make balls as soon as possible. Later it becomes hard & it is difficult to make balls.

    Sweet kolukattai



    Ingredients
    For the dough
    • Raw rice - 1 cup
    • Coconut - 1/2 cup
    • Oil - 3 tbsp
    • Salt to taste

    For the stuffing
    • Chana dal - 1/2 cup
    • Powdered jaggery - 1/4 cup or adjust
    • Grated coconut - 2 tbsp 
    • Cardamom powder - 1/4 tsp
    • Ghee - 1 tbsp

    Method
    • Cook the dal till soft & half broken.
    • Drain the excess water & mash the dal by adding jaggery.
    • Heat the pan with ghee.
    • Add the dal mixture & saute well till it turns dry.
    • It should become thick enough to make balls.
    • Finally mix grated coconut with the dal & remove from heat.
    • Allow it to cool & use it for stuffing
    • Soak the rice for 1 hour.
    • Grind the rice along with coconut to the rava consistency & keep the rice batter ready.
    • Heat oil in the pan & add the prepared rice batter & little salt.
    • Keep stirring till it becomes tight enough to make balls.
    • Remove from heat & transfer it to another vessel. 
    • Cover & keep it for few minutes.
    • When it is warm enough to handle, take small quantity of the dough to make medium sized ball & keep the stuffing inside.
    • Cover it & form it to any desire shape.
    • Repeat it with all the balls.
    • Now steam boil this balls for 15 to 20 minutes or till it is done.
    • Serve hot.

    Tips for the recipe - Make balls as soon as possible. Later it becomes hard & it is difficult to make balls.

              Wednesday, April 14, 2010

              Soya Chunk Vegetable Biryani



              Ingredients
              Group I
              • Basmathi rice - 1 1/2 cups(160 g each cup)
              • Soya chunks - 20 nos
              • Mixed vegetable - 2 cups ( beans, carrot, peas, cauliflower)
              • Tomato - 1 big size (Chopped)
              • Onion - 1 big size (Chopped)
              • Curry leaves - 1 string
              • Green chilies - 2 (slitted)
              • Chilly powder - 1 tsp (adjust)
              • Turmeric powder - 1/4 tsp
              • Coconut milk - 1 1/2 cup 
              • Lemon Juice - few drops
              • Fried cashew - 1 tbsp
              • Oil - 5 tbsp
              • Salt to taste

              Dry masala - Group II
              • Cinnamon - 2 pieces(1 inch each)
              • Cloves - 4
              • Cardamom - 2
              • Ani seed - 1/2 tsp
              • Black cardamom (optional) - 1 (crushed)
              • Bay leaves - 2

              To grind (to smooth paste) Group III
              • Ginger - 1 inch
              • Garlic - 2
              • Ani seeds - 2 tsp
              • Cloves - 2
              • Cinnamon - 3/4 inch
              • Cardamom - 2
              • Mint - handfull
              • Green chillies - 2

              Method
              • Soak the rice for 1/2 an hour.
              • Soak the soya chunks in the hot water for 30 minutes.
              • Then run cold water & squeeze it. Keep it aside.
              • Heat oil in pressure pan, on high medium flame.
              • Splutter the dry masalas & curry leaves, green chillies one by one.
              • Add onions and fry till it becomes light brown in color.
              • Add the chopped tomatoes & continue frying till it becomes mashy.
              • Now add the grinded masala & fry well till the oil separates.
              • Now add chilly powder, turmeric powder & salt.
              • Now add the vegetables & soya chunks.
              • Fry for 2 minutes.
              • Now add the soaked rice to the masala & mix well.
              • Add 1 1/2 cups of coconut milk & 1 1/2 cups of water to the rice.
              • Mix well & add few drops of lemon juice.
              • Check for salt & cover the cooker when water starts bubbling.
              • Simmer the flame & do not let the cooker to whistle.
              • Let it cook for 15 minutes.
              • Switch off the flame & wait for 5 - 10 minutes.
              • Then open the cooker & mix gently.
              • Garnish it with fried cashews.
              • Serve it with raita.
              Tips for the recipe - Little curd (1 tbsp) can also be added for softness of the rice grains. Use fork to mix the biryani(cooked rice grains). Fried raisin can also be added with cashews, while garnishing the biryani.

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