Wednesday, November 18, 2009

Vermicilli Pulav



Ingredients
Vermicelli (Semiya) - 2 cups
Water - 7 cups
Potato - 1 medium (Cut into small cubes)
Carrot - 1 medium (Cut into small cubes)
Cauliflower - 5-6 florets chopped
French Beans - 10 nos
Green peas - 1/4 cup
Green capsicum - 1 medium (unseeded and chopped)
Mustard seeds - 1/2 teaspoon
Split black gram - 2 teaspoons
Ginger - 1 inch chopped
Onion - 1 medium chopped
Green chillies - 2 Green slit
Turmeric powder - 1/4 teaspoon
Lemon juice - 2 tablespoons
Salt - To taste
Oil - 4 tablespoons


Preparation Method
1. Boil potato, carrot and cauliflower in two cups of water.
2. Add French beans and peas and boil further for five minutes. Drain and cool.
3. Heat five cups of water and bring it to a boil.
4. Add vermicelli, salt and one tablespoon of oil. Cook for one minute or till slightly underdone.
5. Drain the water and refresh under cold water and keep aside so that the vermicilli does not stick to each other.
6. Heat remaining oil in a pan and temper with mustard seeds and curry leaves.
7. Add urad dal, ginger, green chillies and onion. Saute well till the onion turns light brown.
8. Add the cooked vegetables, green capsicum and turmeric powder and saute for four to five minutes.
9. Add cooked vermicelli, salt and stir gently. Cook for five to six minutes.
10. Remove from heat. Mix in lemon juice and serve hot Vegetable Vermicelli Pulav.

Kootu kari



Ingredients
Bengal gram - 1 cup (Kadala Parippu)
Yam and raw banana - 250gm (approx 1.5 cup)chopped into small cubes
Jaggery (grated) - 1 tbsp
Salt - To taste

Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Dry red chillies - 3-4 nos

Seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2-3 sprigs
Grated coconut - 1/2 cup
Dry red chillies - 2-3 nos

Preparation Method
1) Wash and soak the bengal gram for at least 30min and pressure cook for 1 whistle.
2) Add the yam and raw banana to this and cook until done.
3) Grind the grated coconut, cumin seeds and dry red chillies to a paste.
4) Add this ground paste, jaggery and salt to the dal-yam mix and cook until the raw taste of coconut goes.
5) Heat coconut oil in a pan and splutter the mustard seeds, red chillies and curry leaves.
6) Add the grated coconut to it and fry till it becomes golden brown color.
7) Add this seasoning to the kootukari and stir.
8) Before serving add a little coconut oil for the flavour.(Optional)

Thursday, October 22, 2009

Kadai Babycorn



Ingredients
Baby Corns - 200 gm (20 pieces approx.)
Lemon juice - Of 1/2 lemon
Water - 4 cups
Capsicums – 2 no (cut into strips)
Dry Red Chillies - 1-2 nos
Coriander Seeds - 1 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Ginger Garlic paste - 2 tsp
Onions - 2 nos (chopped)
Tomatoes - 4 nos (blanched and pureed)
Kasoori methi (dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor (dry mango powder) - 1/2 tsp
Salt - to taste
Ginger - 1/2" piece (shredded)
Milk - 1/4 cup
Cream - 1/4 cup
Olive Oil - 4 tbsp

Preparation Method
1) Boil water with salt and lemon juice. Add baby corns and boil for 2 minutes. Drain. Refresh in cold water. Cut into 2 pieces lengthwise.
2) Roast the dry red chillies and coriander seeds on a pan, till slightly crisp and dry, for about 30 seconds.
3) Roughly grind the red chillies and coriander seeds to a coarse powder.
4) Heat 1 1/2 tbsp Olive Oil in a kadai (preferably copper type) and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown.
5) Add the capsicum strips and stir fry for 2 minutes. Remove from kadai and keep aside.
6) Heat 2 1/2 tbsp Olive Oil in the kadai. Reduce flame. Add the fenugreek seeds, the roasted and powdered coriander chilli powder prepared in step 3. Stir for 30 seconds.
7) Add ginger-garlic paste.
8) Add onion. Cook till onions turn light golden.
9) Add tomatoes and stir for about 4-5 minutes on low heat till dry.
10) Add salt, kasoori methi, turmeric powder, garam masala and amchoor. Mix well till oil separates.
11) Add 1/2 cup water. Let it boil.
12) Add baby corns and capsicum. Cook for 2-3 minutes.
13) Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.

Rava Laddoo



Ingredients
Semolina (Rava) - 2 cups
Grated coconut - 1 cup
Sugar - 1 1/4 cups
Ghee - 3/4 cup
Cashewnuts - As reqd
Raisins - As reqd
Cardamom - As reqd

Preparation Method
1) Fry the semolina in a pan till it becomes brown color and a nice aroma comes. Keep aside.
2) Add ghee into the pan and fry the cashewnuts and raisins. Keep them aside too.
3) Fry the coconut in the remaining ghee till it turns reddish and keep it aside too.
4) Place sugar and 1/2 cup of water in a pan on fire.
5) Allow the sugar to get dissolved completely.
6) Add the fried semolina, fried coconut, fried cashews, fried raisins and cardamom into the pan.
7) Reduce the flame and stir continuously until the they get mixed well.
8) Remove from the flame.
9) Allow it to cool.
10) Make small balls off the above mixture.

Note: If you mixture becomes too dry and it becomes hard to shape them into ladoos, add a little milk. But adding milk will reduce the shelf life. If the laddoos have to be stored for a very long time, the coconut can also be avoided.

Saturday, August 22, 2009

Mushroom Fry




Ingredients
Mushroom - 200 gm
Turmeric powder - 1 heaped tsp
Coriander powder - 2 heaped tbsp
Chilly powder - 2 tsp
Coconut powder - 25 gm
Salt - to taste
Onion (chopped) - 1 big
Curry leaves - 2-3 sprigs

Preparation Method
1) Cut the mushrooms into small pieces
2) Mix the mushroom with turmeric, chilly, coriander and coconut powder and cook on medium flame.
3) Water will come out of the mushroom. Keep stirring till the water gets evaporated and the mushroom gets dried well.
4) Meanwhile, saute the onion and curry leaves in another pan.
5) Mix the fried onions with the mushroom for a minute.
This is a very easy recipe and tastes just like mutton or beef fry. A great treat for vegetarians :-)

Thursday, August 20, 2009

Kara Kuzhambu



Ingredients
Lady's Finger (Bhindi) - 150gm (Can use Brinjal or Sundakka also)
Bengal gram - 1 tsp
Fenugreek seeds - 1/4 tsp
Black gram - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - A few
Onion - 1 no medium sized chopped
Garlic - 3 nos crushed
Tomato - 1 no medium sized chopped
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilly powder - 1 tsp
Tamarind extract - 1/2 cup
Coconut milk - 3/4 cup
Oil - 3 tsp (preferably gingelly oil)
Salt - to taste

Preparation Method
1) In a pan, fry the Bengal gram, 1 tsp of black gram and fenugreek seeds until slightly brown.
2) Grind them to a coarse powder and keep it aside.
3) Heat 1 tsp of oil in a pan and saute the lady's finger cut in 1" length until well fried. Keep it aside.
4) Heat oil in a pan and add mustard seeds, 1 tsp of black gram and cumin seeds.
5) Once the seeds splutter, add a little bit of asafotetida powder and curry leaves.
6) Add the sliced onion and crushed garlic and saute for 2 mins.
7) Add the fried lady's finger, tomato, turmeric powder, chilli powder and sambar powder.
8) Once the tomato is cooked well and mashed, add tamarind extract, salt and some water.
10) Let it boil for some time.
11) Finally add salt, the fried powder prepared in step 2 mixed with a little water to avoid lumps and the coconut milk to thicken the gravy.
12) Simmer it for few mins on a low heat till the raw taste of coconut milk goes. (Note: do not use high flame)
13) Serve with rice or chapattis.

Baingan Ka Bartha (Brinjal Curry)



Ingredients
Brinjal / Eggplant (large) - 1 no
Cumin seeds - 1/4 tsp
Onion (finely chopped) - 1 no
Ginger-garlic paste - 1 tsp
Green chillies (finely chopped) - 2 nos
Asafoetida (Kayam) - A pinch
Tomato (blanched and chopped) - 1 no
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Water - 1/4 cup
Lemon juice - 1/2 tsp
Coriander leaves - 1 tbsp
Salt - As reqd
Olive Oil - 2 1/2 tbsp

Preparation Method
1) Prick the surface of the eggplant throroughly with a fork and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides
OR
Microwave or grill and broil the eggplant till it becomes soft and charred.
2) Peel off the burnt skin. Remove seeds if the eggplant has.
3) Mash the eggplant well and keep it aside.
4) Heat oil in a pan.
5) Add cumin seeds and allow it to splutter.
6) Add onions, ginger-garlic paste, green chillies and asafoetida and saute till it is almost cooked.
7) Add the finely chopped tomato which is blanched (put in hot water and skin peeled), garam masala, chilly powder, turmeric, salt, etc and saute for 2-3 mins.
8) Add the mashed eggplants and salt, stir well and add 1/4 cup of water.
9) Cook covered till oil seperates and the curry is golden brown colour.
10) Add lemon juice and stir well.
11) Garnish with chopped coriander.

Tuesday, August 11, 2009

Instant Rava Idly with Tomato Chutney


Ingredients for Rava Idly
Semolina(Rava) - 1 cup
Sour curd - 1 1/2 cups
(or sour buttermilk - 1 1/4 cups)
Mustard seeds - 1.5 tsp
Bengal gram - 1 tsp
Cashewnuts - 2 tbsp
Oil - 1 tbsp
Coriander leaves - A few
Curry leaves - A few
Baking soda - A pinch
Salt - As reqd
Green chillies - 2 nos
Ginger (finely chopped) - 1 tsp

Preparation Method
1) Roast the semolina till it becomes a light brown color.
2) Add this to the the beaten curd with salt and mix well.
3) Heat oil in a pan.
4) Splutter mustard seeds.
5) Add cashewnuts and bengal gram. (Grated carrots can also be added)
6) Once they get slightly roasted in the oil, mix it with the prepared batter.
7) Mix well and add a pinch of baking soda.
8) Then, add the chopped coriander leaves and curry leaves.
9) Finally add the finely minced green chillies and ginger. The amount of ginger and green chillies can be adjusted based on your spice level.
10) Keep it aside for 10 - 15 mins.
11) Grease the idly plates and then pour the batter into them.
12) Steam it for 15 mins.


Ingredients for Tomato Chutney
Tomato - 2 nos
Onion(big) - 1 no
Bengal gram - 3 tbsp
Dry Red chillies - 3 nos
Mustard seeds - 1 tsp
Black gram (Urad dal) - 2 tsp
Curry leaves - a few
Oil - 1 tbsp
Salt - As reqd

Procedure
1) Roast the bengal gram and red chillies in a pan.
2) Fry the chopped onion, till they become translucent.
3) Fry tomato separately, till they become soft.
4) Once cool, grind together all the fried ingredients in a blender.
5) Heat some oil in a pan and splutter the mustard seeds and then fry the urad dal.
6) Add the curry leaves and the blended mixture.
7) Add salt to taste and mix well.

Bhindi Masala



Ingredients
Bhindi (Lady's Finger) - 500 gms
Cumin seeds - 1/2 tsp
Onion (chopped) - 3 nos
Ginger-Garlic paste - 1 tsp
Green chillies - 1 no

Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Garam masala powder -1/4 tsp

Tomato (chopped) - 2 nos
Lime juice - 1 tsp
Coriander leaves - to garnish
Salt - to taste
Oil - 3 tbsp

Preparation Method
1) Cut the lady's finger into 1/2 inch length.
2) In a pan pour 1 tbsp oil and saute the lady's finger with a little salt till the stickiness goes off. Then keep aside.
3) Pour the remaining oil into the pan and add cumin seeds.
4) Once the cumin seeds burst, add the chopped onions with ginger garlic paste and green chillies. Saute till the raw smell goes away and the onion turns a pink colour.
5) Add all the powders and saute till the raw smell goes off.
6) Add the chopped tomatoes with the lady's finger and add required salt.
7) Cook till the tomatoes mash well and get cooked with the ladies finger.
8) Sprinkle the lime juice and garnish with coriander leaves.
9) Serve hot with Chapatis or rice.

Tuesday, July 21, 2009

Tuna Cutlet



Ingredients
Potato(big) - 1 no
Bread - 3-4 slices

Green chillies - 3 - 4 nos
Ginger garlic paste - 1 tablespoon
Onion(big) - 2 nos
Coriander leaves - a small bunch

Tuna - 1 tin
Garam Masala - 1/2 teaspoon
Vinegar - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Salt - As reqd

Maida - 1/2 cup
Eggs - 1 nos
Bread crumbs - to roll the cutlet
Oil - to fry

Preparation Method
1)Cook and mash potatoes.
2)Grind onion, ginger garlic paste and green chillies without water.
3)Heat oil in a pan.
4)Saute this grinded items for 6 mins.
5)Switch off the flame and put the mashed potatoes in it and mix thoroughly.
6)Put some oil in a pan.
7)Put the tuna along with turmeric powder, vinegar and pepper powder.
8)Saute it in high flame for 2 - 3 mins to remove the smell of tuna fish and to let the water evaporate.
9)Mix this fish along with the above potato mixture.
10)Powder the bread slices in a dry bowl and mix it with the mixture with coriander leaves.
11)Make into cutlet shapes.
12)Beat the eggs thoroughly.
13)Roll the cutlet first in maida, then egg and finally in bread crumbs and fry.

Monday, July 20, 2009

Brownie



My all time favourite... makes a wonderful combination with a scoop of vanilla ice-cream, chocolate sauce and nuts.

Ingredients
Butter(melted) - 1/2 cup
White sugar - 1 cup
Eggs - 2 nos
Flour - 1/2 cup
Cocoa Powder - 1/3 cup
Salt - 1/4 tsp
Vanilla essence - 1 tsp
Walnuts or cashew nuts (chopped) - 1/2 cup (optional)

Preparation Method
1) In a bowl, beat together the butter and sugar.
2) Add eggs and mix well.
3) Combine the flour, cocoa and salt.
4) Stir into the sugar mixture.
5) Mix in the vanilla and stir in the nuts, if desired.
6) Preheat oven to 350°F (175°C).
7) Grease and flour an 8x8 or 9x9 inch baking pan.
8) Spread the mixture evenly into the prepared pan and sprinkle a few nuts on top.
9) Bake for 25 - 30 mins in the preheated oven or until a toothpick inserted comes out clean.
10) Cool, before cutting into squares.

Note: If you are health conscious, replace butter with any cholesterol free oil. If you are a chocolate lover, add chocolate chips before baking.