April 29, 2008
A simple tadka can give flavor to the food. Preparing tadka is a not a big deal when you know when to add the ingredients in the hot oil.
I learnt this from my husband :D (He claims that he is a better cook than i am :)) He has done a lot of cooking when he came to US as a student. He gives me a lot of useful tips when im stuck with something. Thats very nice of him. Poor guy, he had been away from Ghar ka Khana for almost 10 years. Though he knew cooking, he found it boring after coming home from work. No one enjoys burgers and pizzas daily, right?? After a certain period of time, a person tends to get bored of them and starts craving for home made food. More over, there aren't many options for the vegans. He keep telling me how difficult the bachelor's life is esp if he is away from home. Now, I feel good to cook for him his favourite dishes. (I hope he doesnt read this :)) Haha!
Tadka includes basic ingredients like:
Chana Dal/split chick peas
Urad dal/split black gram
Green chilis/Dry stuffed chili/Red chilis
1. Heat 1 tbsp oil in a pan, drop a single mustard seed to check whether the oil is hot. If the seed floats on the oil, it means its not hot. If hot, the seed will splutters. Now, add 1 tsp mustard seeds.
2. If you are using chana dal, add 2 tsp at this moment. Chana Dal starts changing its color to light brown.
3. Add 1 tsp urad dal. Urad dal too changes its color to light brown. The color should get too dark. Add the next ingredient before it does.
4. Add 1 tsp cumin seeds and a pinch of asafetida.
5. Add 3-4 curry leaves. Once they sizzle, add 1/2 tbsp peanuts. Peanuts pop and turn red with dark spots.Then they are done. Reduce the heat before they turn dark brown.
6. Add turmeric and let it blend in the oil.
7. Add 1 chili broken into half. Since chilis are hot, they have to be added in the later stage. Finely chopped chilis emit strong flavour.
1. Garlic Ginger paste can be added before chilis.
2. Carom seeds can be added after cumin seeds.
3.Cashewnuts can be added along with peanut and be fried till they turn light brown.
4. Chopped veggies can be add in the end and sauted.
Simple tadka recipes (these recipes do not require all the tempering items mentionad above). They are very easy to make and require very less time.
1. Poha/Vaggarne Avalakki
2 cups Thick flattened rice/ Poha (I use Bhavani brand), 1 tbsp chopped coriander leaves, salt, 1 tsp sugar, 1 tsp lemon juice and tadka items (1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds
1/2 tsp ginger paste, 1 green chili finely chopped, 1 tbsp peanuts, 4 curry leaves, 1 tsp Urad dal/, split black grams, 1/2 tsp turmeric powder)
Wash flattened rice/poha with water and let it soak for 5 mins. Add salt, sugar and lemon juice to it after 5 mins. Heat oil in pan, add the above tempering items in the mentioned manner. Add soaked poha in the pan and mix well till the yellow color of the turmeric blends with poha. Garnish it with coriander leaves.
1. you can also add 1 tbsp onions and tomatoes (finely chopped) to the tadka to make it more tasty :)
2. If Poha becomes oily, Add a tsp of menthedhittu or dry chutney powder/ chutney pudi to it, it will absorb all the excess oil and enhances its flavor.
2. Tadka Rice/Yellow Rice/Vagarne Anna:
Isnt the above recipe simple? Now, here's one more similar recipe. All you have to do is follow the same procedure and ingredients, only the main ingredient is different i.e. Rice instead of Poha. My dad calls this dish as Chitra anna and for my mom its Vaggarne Anna :)
You will need 2 cups of cooked rice. I generally use sona masoori rice for this recipe. Rest all the ingredients are same as above. Left over rice will do.
Prepare tadka in a pan and add rice to it. Garnish it with coriander leaves and lime juice.
3. Dry n crisp poha/Hacchid avalakki
You will need: Thin Or Thick flatten rice , tadka ingredients (oil, mustard seeds, cumin seeds, asafetida, peanuts, green chilis), salt and sugar.
Heat oil in a wok and add the tadka ingredients, add poha and mix well till the color of the turmeric blends with poha. Keep mixing and stirring continuously on the medium flame till they become crisp. Serve after till cools down.
Tips: If you dont want to eat this poha crisp, then sprinkle buttermilk on poha, add finely chopped onions and add 1 tsp of lemon juice. This make poha soft and more tasty :)
4. Tadka for any kind of raita
I prefer tadka over raita too. A simple tadka makes the raita more interesting and delicious.
Like i have posted Carrot raita on my blog.
You will need: Grated carrots, yogurt, salt and tadka(oil, mustard seeds, urad dal and asafetida)
Prepare Raita in a bowl (ie mix carrots, yogurt and salt) and then prepare tadka in a steel or copper bottomed ladle and pour over the Raita.
5. Tadka over Chutney
Coconut chutney with Tadka is incomplete (my hubby says so :)) Tadka enhances Chutney's flavour. Its True !!!
6. Simple Dal/Tavvi
Simplest side dish for rice. Times requires for cooking dal, rest is all just hassle free. You need Tur dal, lemon juice, garlic & ginger paste (optional), salt and tadka (oil, mustard seeds, cumin seeds, curry leaves, asafetida, turmeric powder)
Preparation: Cook dal in cooker. Heat oil in a pan, add tempering ingredients, ginger garlic paste.
Add cooked dal, salt and lemon juice. You are done!
7.Dry Potato Bhaji
You will need: 2 mashed boiled potatoes, Salt, lemon juice and tadka(oil, mustard seeds, asafetida, urad dal, cumin seeds, green chili, ginger garlic-optional, curry leaves)
Heat oil in pan, add tadka items, add mashed potatoes and mix well till it gets the yellow color, add salt and lemon juice and garnish it with coriander leaves.
8. Coconut side dish for chapatis:
This is also a stuffing for coconut paratha. When i have it in excess after making coconut parathas, i prefer having it as a side dish with chapatis/rotis.
Its very easy to make.
Ingredients needed:1 cup Frozen/fresh grated coconut, 2 green chilis finely chopped, 1 tsp cumin seeds, 1 tbsp clarified butter/ghee, salt, 1/2 tsp turmeric powder, 1 tsp lemon juice
In a pan, heat butter, add cumin seeds, chilis, turmeric and turn off the heat.Then add coconut (Thaw the frozen coconut before using)
and mix well, add lemon juice and salt in the end.
9. Bread upma
I have made bread upma after i started my blog, so i dont have the picture. You can see the picture here. This used to be my regular item for my breakfast. I love the sweet and tangy taste of this upma :)
You need 1 loaf of Bread (leftover prefered) broken into pieces of 1 inches, lemon juice, salt, sugar and tadka items (oil, mustard seeds, cumin seeds, turmeric, green chilis, asafetida and peanuts)
Preparation: Heat oil in pan, prepare tadka, add bread pieces and mix well till they get the yellow color of the turmeric. Add salt , sugar and lemon juice and mix again.You can add chopped onions to the tadka if you want.
10. Tadka/tempered idlis:
You will need: Idli batter and tadka. Vegetbles are optional.
Prepare tadka and pour it in the idli batter, add finely chopped veggies and make idlis as usual.
Here are few more easy and quick recipes from other bloggers:
1. Vineela's Curd Rice/Mosaruanna
2. Priya's Tadka/Tempered Dosa
April 26, 2008
1) LAST MOVIE U SAW IN A THEATRE?
I am Legend
2) WHAT BOOK ARE U READING?
Catch-22 by Joseph Heller
3) FAVOURITE BOARD GAME?
Mancala, Monopoly, Chess
4) FAVOURITE MAGAZINE?
Lifestyle magz or Health magz
5) FAVOURITE SMELLS?
Coffee, Guess Perfume, Mango
6) FAVOURITE SOUNDS?
Any soothing music, My mobile ringtone when my hubby calls :)
7) WORST FEELING IN THE WORLD?
8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?
What will i cook today?
9) FAVOURITE FASTFOOD PLACE?
Taco Bell, Domino's
10) FUTURE CHILDS NAME?
Too early to think of :)
11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D’
I would Travel the World
12) DO U DRIVE FAST?
I dont drive :)
13) DO U SLEEP WITH A STUFFED ANIMAL?
14) STORMS–COOL OR SCARY?
15) WHAT WAS YOUR FIRST CAR?
16) FAVOURITE DRINK?
Coconut milk, Coffee
17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…
I would watch movies and only movies
18) DO YOU EAT THE STEMS ON BROCCOLI?
19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE?
Pink and blue :)
20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?
Mumbai, Bangalore, Buffalo, Detroit
21) FAVOURITE SPORTS TO WATCH?
Table tennis, Football
22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?
She is very sweet to send me this :)
23) WHATS UNDER YOUR BED?
24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??
25) MORNING PERSON OR NIGHT OWL?
26) OVER EASY OR SUNNY SIDE UP?
Sunny side up
27) FAVOURITE PLACE TO RELAX?
My patio, library
28) FAVOURITE PIE?
Chocolate Cream pie
29) FAVOURITE ICECREAM FLAVOUR?
Vanilla with blackberries and Chocolate Almond
30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?
I would like to tag the following friends:
This is not all. Wait dont go!!
Kamala of Mom's Recipes and Home Cooked sent me YUMMY BLOG AWARD. Yey! My first award.They made my day.. Thanks Kamala and Homecooked.. Thank you so much my dear friends.
1. COCONUT BARFI
3. BANANA HALWA
5. COCO CHOCO BARFI
THE BUDDING COOK
My heartiest Congratulations to all!
April 25, 2008
2 chopped zucchini
1/2 chopped green pepper
1/2 finely chopped small onion
2 tomatoes chopped or pureed
1 finely chopped garlic clove
1/2 tsp grated ginger
1 tsp garam masala for flavor
1/2 tsp red chili powder
1 tsp sugar (to adjust the tanginess of tomatoes)
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1. Heat oil in a stir fry pan, add mustard seeds and urad dal. Wait till dal becomes light brown, then add garlic.
2. Add onions and fry till they are translucent, add tomatoes/puree and cook for 1 min
3. Add green pepper and saute till they are tender.
4. Add Zucchini and fry them for 1 min and let them cook. Do not add water.
5. Add garam masala, red chili powder, salt and sugar one by one and stir well till they blend with the vegetables. Done!
Serve Delcious Zucchini Stir fry with hot Paratha with rice flour stuffing.
1. Zucchini ki sabzi (with gram flour)
April 24, 2008
I had this image in my drafts, but i had totally forgotten about it. When i was deleting unwanted images, i saw this and it instantly reminded me about Jai Bee's Click:Au Naturel event. What i like about this picture is that these bananas were naturally joint in this manner when i got them from the grocery store :)
April 23, 2008
This month had been very hectic since we moved to a different place. So i had to post all the recipes which were saved in my drafts long back. I chose this recipe because its very easy to make since i had very less time left to make and no time to think :)
I adapted this from Sailu's Food whose post talks not only about the recipe but also about the pepper history. Since i had to use a single pot, I made some changes in the recipe.This recipe is for ONE POT WONDERS of Cook's Hideout
Here is how i made:
1. Dry roast sesame seeds and curry leaves and set them aside.
2Heat clarified butter in a pan, add mustard seeds and cumin seeds.
3. Add ground pepper (i used peppermill) and mix.
4. Add rice and mix well.
5. Add water and salt and let it cook with the lid of the pan closed.
Serve hot peppered rice with any kind of vegetable gravy.
This is also called as Balehannina Shikarni in Kannada and Kelyache Shrikaran in Marathi.
Banana is known as a "cooling fruit" and has great benefits. If taken along with milk and honey, it cures lathargy and fatigue in summer esp during workouts and activities. It helps to calm the stomach, with the help of honey and the milk re hyderates the system. It is highly recomended for morning sickness, stress and heart burn. It is an excellent source of energy and contain 120 calories of energy, sucrose, fructose and glucose. Rich in vitamin A B & C , fiber, minerals and proteins which are beneficial for maintaining good health and in treating various illnesses.
Here is the quick recipe:
2 Chopped Ripe Bananas (not very ripe)
1 cup whole milk or condensed milk
2 tbsp jaggery/honey/sugar (It should be as sweet as the banana itself)
1/2 Tsp cardamom powder
1. Boil milk and allow it to cool a bit.
2. When its still warm, add jaggery/honey (If You add sugar allow it to cool completely first)
3. Add banana to the milk and sprinkle cardamom powder
4. Serve at room temperature.
This can be served as a side dish with chapatis/rotis or can be eaten directly like soup (You can call it a Banana soup rather than a side dish :))
1. You can mash the bananas before adding them to milk to make it more thick.
This entry is for Fun N Sun event.
April 22, 2008
For Bisi Bele Bhaat, usually I prepare Simple Huli/Sambhar (which i prepare for idlis) and then add cooked rice to it and boil till the mixture becomes thick. Here is the recipe for Bisi Bele Bhaat:
Ingredients for Bisi Bele Bhaat:
1 cup sona masoori rice
2 cups water
2 tbsp tur dal (yellow split gram)
1 tbsp peanuts
2 tbsp chopped veg(carrots, beans, onions or the combination)
1 tbsp Bisi Bele Bhaat powder (I use garam masala because it contains all the ingredients required for bhaat)
1/2 tsp red chili powder
1 tbsp of tamarind paste
1 tbsp powdered jaggery
1 tsp mustard seeds
1/2 tsp turmeric powder
5 curry leaves
A pinch of asafetida
1. Cook rice and tur dal(along with peanuts) in cooker in a seperate container.
2. In a wok/ pan, heat oil, add all tempering items one by one. Saute vegetables till they are tender.
3. Add cooked dal to it. Add water. I usually add 1 cup water for Huli.
4. Add BBB powder/garam masala, red chili powder, salt, tamarind paste and jaggery and let it boil for few mins.
5. When it starts boiling, add cooked rice and boil for 10-15 mins or till the mixture becomes thick.
Serve hot Bisi bele bhaat topped with home made ghee.. uhhmm!
1. You can cook beans and carrots along with dal in cooker.
Bisi Bele Bhaat Parathas
I had read about parathas made using the left over cooked rice, so i thought why not try parathas with Left over Bisi Bele Huli Anna stuffing. Believe me it tastes really delicious and is very easy to make.
11/2 cup wheat flour
water to knead
1 cup mashed bisi bele bhaat
(make sure you remove the peanuts before mashing)
Here is how i made it:
1. Knead the dough in a mixing bowl and set it aside for 1/2 hour.
2. Divide the Bisibele bhaat mixture and the dough into small equal portions.
3. Oil your palms and flatten each portion of the dough.
4. Place each portion of the stuffing on the flattened dough and cover it from all the sides.
5. Roll each of them into thin paratha.
6. Pre heat the pan on medium flame. Apply oil on each side while baking them.
7. Serve hot parathas with any kind of raita or pickle.
My food experiments
April 21, 2008
4 Tomatoes chopped
1/2 small onion finely chopped
1 tbsp menthedhittu/Dry Chantni powder
salt to taste
2 tsp sugar
1 cup yogurt
1. Mix all ingredients and serve with roti/chapatis/parathas.This raita should be sweet n sour.
1. You can temper (oil, mustard seeds, urad dal, curry leaves) the raita to make it more tasty.
1. Carrot Raita
April 16, 2008
2 medium potatoes
1/2 cup fresh or frozen peas
1/2 onion chopped
1 tomato (optional)
1/2 cup yogurt
1/2 cup fresh or frozen grated coconut
1/2 tsp medium hot Red chili powder
1 tsp Garam masala
1 tsp sugar
1 cup water
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
5 curry leaves(optional)
1 tsp ginger paste
1 tsp garlic paste
1. Grind coconut, red chili powder, garam masala, salt and sugar in a grinder
2. Heat oil in a pan, add all tempering ingredients one by one.
3. Add ginger and garlic paste and chopped onions and saute for a while.
4. Add chopped tomato, potato and peas and 1/2 cup water and let them cook for few mins.
5. Add coconut paste after potato is cooked.
5. Add coconut paste after potato is cooked.
6. Now, add yogurt and stir. Add 1/2 cup water only if you think the gravy is too thick.
Serve hot with rice/chapati/roti.Tips:
1. You can add red chili powder, garam masala and salt in the later stage (after adding yogurt), if you think its less.
April 14, 2008
Yes you guessed it right! Its COCONUT CHOCOLATE BARFI. I have already posted coconut barfi on my blog before. But i wanted to try something different but easy. This came to my mind when i saw Mahanandi's Chocolate Coconut Barfi.
2 cups dry or grated frozen coconut (I used dry powdered coconut)
3 tbsp sugar (approx)
1/2 cup whole milk/ condensed milk
4-5 roasted cashews (optional)
1 tbsp clarified butter/ghee
2-3 pieces of ur favourite chocolate (i used Hershey's milk chocolate)
Here is how i made Coco Choco Barfi:
1. Heat butter in a pan, roast cashews and coconut till they get light brown color.
2. Add milk, sugar and chocolate (in this order), mix well till the chocolate dissolves and blends with coconut. You will get the brown color mixture.
3. Keep stirring till the mixture becomes thick and dry.
4. Grease a bowl with butter/ghee and pour the mixture on it (i have given the measurement for 4-5 barfis, so i have mentioned the bowl instead of plate. Its always better to make less quantity
when you are experimenting :))
5. Invert the bowl on a dish and let the barfi sit on the dish for 1 hour.
Allow it to cool down and you can have the whole burfi all at once or cut it into desired shape.
It tastes just like coconut barfi but hint of chocolate in it makes it more delicious. So ready to have it???? :)
1. You can also use Chocolate Syrup instead of chocolates.
2. If you feel the mixture is too soft even after it has cool down, refrigerate it for an hour and then cut into pieces.
April 8, 2008
Srivalli, Here comes my second dosa :)
This Quick dosa goes to Srivalli's Dosa Mela.
April 7, 2008
I made this Dosa pizza a month ago, but posted it on 7th April. Initially i hesitated to send this dosa to Srivalli, because i wasnt sure whether my dosa pizza was eligible for this event :D
But then, i thought very soon Dosa Mela will end and i would lose the opportunity. So i am posting this entry for Dosa Mela (after confirming with Srivalli:-)) Hope you all like it!
For the crust:
2 tbsp Dosa batter
1 tbsp finely chopped onions and green pepper
2 tsp tomato salsa/sauce
1 tsp sugar
A pinch of salt
1 tbsp shredded Mozzarella or Parmesan cheese
1. Add chopped onion and green pepper in the dosa batter
2. Preapare thick dosa/uttappa. The thickness should be atleast 1/2 cm.
3. When it is ready, roast dosa on low flame on both the sides multiple times till dosa becomes crisp.
4. Apply salsa on one side, sprinkle salt and sugar and top it with cheese.
This should be eaten immediately because dosa becomes soft after sometime ;)
The Bigger Bite
1. You can also use tomato sauce or puree instead of salsa.
April 4, 2008
Paneer Butter Masala is a North Indian dish and is also known as Shahi Paneer.
2 Tomatoes finely chopped or pureed
1 small Onion finely chopped
1 inch Ginger grated
1 clove Garlic grated
1 tsp Red chilli powder/green chilis
2 tsp of garam masala
1 tsp Coriander powder
1 tsp Cumin seeds
½ tsp turmeric powder
2 cups whole milk/condensed milk
¾ cup cashews
¾ cup fried paneer/cottage cheese cubes
1 tbsp Butter
1.Soak cashews in milk and microwave it for 45 sec and allow it to cool before grinding it to paste.
2. Heat butter in a stir fry pan, add cumin seeds, ginger garlic paste, onions and sauté them.
3.Add tomatoes to it and cook until they are tender and mash the mixture with the ladle.
4. Add garam masala, red chili powder, coriander powder, turmeric and stir till the raw flavor of masala is gone.
5. Add cashew paste and allow it to cook for few mins. If the gravy is too thick, add milk to it.
6. Add paneer cubes and let it boil for few mins before turning off the heat.
1. you can use tomato sauce instead of tomatoes.
2. Add milk instead of water if the gravy is too thick. Adding water reduces its taste and gravy becomes bland.
Also see: Paneer Jalfrezi
More Recipes in TBBINDEX
April 1, 2008
2 cups of wheat flour
1 bunch of palak(spinach)
1 tsp cumin seeds
1 clove garlic finely chopped (optional)
1 tsp ginger
water to knead
2 medium potatoes boiled and peeled
1 tsp garam masala
1 tsp red chilli powder
1. Sauté ginger garlic and spinach in oil and let it cool down.
2. In a mixing bowl, take wheat flour, add cumin seeds, palak mixture, salt and knead into a smooth dough using water. Cover the dough and keep it aside for an hour.
3. While you are ready to make parathas, in a separate container, mash the potatoes, add garam masala, red chilli powder, salt.
4. Divide the potato mixture and the dough into small equal portions.
5. Oil your palms and flatten each portion of the dough.
6. Place each portion of the stuffing on the flattened dough and cover it from all the sides.
7. Roll each of them into thin paratha.
8. Pre heat the pan on medium flame. Apply oil on each side while baking them.
Serve hot parathas with carrot raita and pickle.
- Make sure the potato mixture is very smooth. If there are lumps, parathas stick to the surface while rolling.
- You can also cook spinach in the cooker or microwave and then mix it with the wheat flour.
1. Aloo Palak
2. Palak Parathas
1 cup Chana dal/gram dal
2 cups Urad dal/ split black gram
4 tsp Til/ sesame seeds
15 inches of Dry Tamarind
(i used 15 pieces of 1 inch each, it becomes easier to count ;))
Jaggery (equivalent to tamarind taste; to set off) (i use approx 1/2 cup)
12 curry leaves
2 tsp Red chili powder (medium hot)
2 tsp oil
A pinch of asafetida
In the wok/pan:
1. Heat a wok, dry roast Chana dal till light brown in color and keep aside.
2. In the same wok, Dry roast urad dal till light brown and keep aside.
3. Then, Dry roast sesame seeds till they pop and keep them aside.
4. Heat oil, fry curry leaves and keep them aside.
5. Fry tamarind leaves along with asafetida and keep them aside.
In the grinder:
1. Grind tamarind, jaggery, curry leaves and til first.
2. Add Chana dal and grind coarsely.
3. Add udid dal and grind everythg to fine powder.
4. Add red chili powder and salt and grind again for 1 min.
1. Tamarind gets burnt easily. Fry only for 3-4 secs.
2. You can adjust the salt and red chili powder later if you think its less.
3. Grind the ingredients only after they cool down.
Other uses of chutney powder:
1. You can use it as an instant side dish for parathas/ Gundponglas/Dosas. Add 1 tbsp yogurt/buttermilk to 2-3 tsp of chutney powder and temper it with 1 tsp oil and 1/2 tsp mustard seeds.
2. Just like i had mentioned in one of my earlier posts called, menthedhittu/metkoot, you can also add this chutney powder to poha if it becomes too oily. This a handy tip if you have chutney powder at home.
3. Here's another quick snack :-
1 cup flatten rice
2 tsp oil
1/2 tsp red chilli powder
1 tsp Chutney pudi/menthedhittu
salt n sugar
1 tbsp buttermilk
Mix all the above ingredients and serve. No need to heat it.