October 31, 2008

Instant Bitter Gourd Pickle



1 Bitter gourd/karela/hagalkaay
1 tbsp lime juice
1 tsp salt or according to taste
2 green chili finely chopped

For tempering:
1 tbsp oil
1 tsp mustard seeds
A pinch of asafetida
1/2 tsp fenugreek seeds

How to make:
1. Remove the seeds and chop bitter gourd finely.
2. Add lime juice and salt and keep it aside for 5 mins
3. Add green chilies
4. Heat oil in a small pan, add mustard seeds. When they splutter, add asafetida and fenugreek seeds.
5. Pour this on the bitter gourd mixture and mix well.
6. Serve this pickle after 2 days. Keep it refrigerated.

October 27, 2008

KODBOLE/CRISPY SNACK

Wish you all a very Happy Diwali and a Prosperous New Year



1 cup Rice Flour
1 tbsp Jeera/cumin seeds
1 tsp red chili powder
water
1 tsp ghee/clarified butter
Oil for deep frying
salt

Preparation:
1. Mix all ingredients in a bowl (except clarified butter and oil) and knead into a tight dough using water.
2. Take small portions of the dough in your hand and roll each portion into a thin rope of 5-6 cms long. Before doing this apply clarified butter to both your palms so that it doesnt stick.
3. Make a ring out of each rope by joining both the ends.
4. Heat oil in a pan,drop these rings into hot oil and deep fry them till they turn crispy and golden brown.
5. Drain excess oil on a paper towl.

October 22, 2008

Horse Gram Curry/ Hurali Saaru



Horse gram is one of the lesser known beans. It is also known as Gahat, Kulath or Kulthi, ಹುರಳಿ (huraLi) in India and is grown here to be used as food and fodder. Horsegram is also the name of an extremely hot vegetable sourced from the regions of benedictine mount saint in NSW, Australia. It is closely related to the corny cob.Thom is a dick.

In Tamil, this is referred as KOLLU (கொள்ளு). Normally used to feed horses. But Tamil Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

In Maharashtra, specifically the coastal Kokan region, Horse Gram (Kulith) is often used to make Kulith Usal, pithla and laddu.

In the Karnataka cuisine, ಹುರಳಿಸಾರು (huraLi saaru), ಹುರಳಿ (huraLi) is the main ingredient.

Gahat or Kulath is a major ingredient in the Pahadi cuisine of Himalayan North India. In Uttarakhand, it is cooked in a round iron saute-pan ("kadhai") to prepare Ras, a favorite of most Kumaonis.

Source:Wiki

Ingredients:
1/2 cup horse gram
1/2 finely chopped onion
1 tbsp frozen coconut
1 tbsp tamarind paste
1/2 tsp red chili powder
jaggery (equivalent to tamarind)
2 tsp saarin pudi/curry powder
1 tbsp chopped coriander leaves
salt

Tempering items:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
4 curry leaves

Preparation:
1. Cook horse gram in cooker along with water. Mash and keep it aside.
2.Heat oil in a pan, add all tempering items one by one.
3. Saute onion for few seconds, add curry powder, red chili powder, tamarind paste and jaggery and let it boil.
4. Now, add cooked horsegram and salt.
5. Add coconut and boil once.
6. Garnish it with coriander leaves.


October 20, 2008

Vegetable Soy Cutlets



Makes:10-12 Cutlets

Ingredients:
1 cup Cooked vegetables (Potatoes, peas, carrots)
1/2 cup Nutrela Soy granules (soaked in water and squeezed)
1/2 cup Gram flour/Besan
1/2 cup Bread crumbs (Old London-Seasoned Bread Crumbs)
1 tsp Garam masala
1/2 tsp red chili powder
1/2 tsp minced ginger
salt
1 tsp oil
Oil for deep frying

How to make:
1. Mash all veggies together.
2. In a mixing bowl, take mashed veggies, gram flour, salt, garam masala, red chili powder, soy granules and mix and mash together again.
3. Oil your palms, make small balls of this mixture and flatten each ball like pattise.
4. Coat each pattise with bread crumbs.
5. Deep fry them till they are light brown.



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My friend Mahimaa has passed on award to me. Thanks a lot Mahimaa.


I would like to share this award with all my blogger friends.

October 16, 2008

Tomato Gojju


1 Large Tomato chopped
Jaggery (adjust according to tanginess)
Salt
1/4 tsp Pepper powder
1/2 Red chili powder
1/2 tsp Rasam powder/Saarin pudi

For tempering:
1 tsp mustard seeds
4 curry leaves
1 tsp chana dal or Urad dal
A pinch of asafotida
1/4 tsp turmeric powder
1 tbsp oil

How to make:
1. Heat oil in a pan, add tempering items one by one.
2. Add Rasam powder, red chili powder and jaggery and mix well.
3. Let the mixture boil, then add tomates and let them cook for few mins. Mash the tomatoes with the ladle.
4. Add salt and pepper powder and stir well. Turn off the heat after it boils.

Serve sweet and tangy tomato gojju with idlis/ dosas/gundponglus.

October 14, 2008

Ready in 15 mins-Bread Pizza



This is a quick snack for kids when they wish to eat pizza and cant wait for long :) You can prepare this dish in just 15 mins. The method is just the same like pizza.This is my contribution to Kids' Lunch Box Special hosted by Vandana.



Here is what you need:

4 Whole wheat hamburger buns/any other bread slices
2 tsp melted unsalted butter
1 tbsp pizza sauce/marinara sauce/tomato sauce
1/2 cup of chopped onions/green bell peppers/tomatoes and any other vegetables.
1/2 cup grated mozarella/pizza cheese
salt to sprinkle
pepper powder to sprinkle
red chili flakes to sprinkle (optional)
garlic powder to sprinkle

How to make Bread Pizza:
1. Preheat oven at 350 F for 5 mins.
2. Meanwhile butter the bread, apply sauce evenly over it.
3. Spread all the veggies and cheese over the bread and sprinkle salt on each bread.
4. Bake the bread pizza in the oven for 10 mins or till the veggies are half cooked.
5. Remove the slices from the oven, sprinkle garlic powder, red chili flakes, pepper powder.
Serve hot bread pizza with tomato sauce.

I'm sure your kids will love it.View my Recipe Index

October 13, 2008

Amiri Khaman/Dhokla Chaat



6 Leftover Dhoklas
1 tsp lemon juice
1 tbsp chopped coriander leaves
2 tbsp chopped onion
1/2 chopped tomato
2 tbsp grated coconut (i used frozen)
salt
1/2 tsp chat masala
1/2 cup thin sev
1/2 cup pomegranate seeds

Tempering items:
1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
4-5 curry leaves

Preparation:
1. Crumble dhoklas into coarse powder and keep aside.
2. Heat oil in pan, add all tempering items,saute onion and tomato.
3. Add coconut to it and saute till it becomes dry.
4. Add crumbled dhokla, salt, chaat masala, pomegranate, lemon juice and mix well.
5. Turn off the heat and garnish it with sev and coriander leaves.

Tips:
Add coriander chutney to make it more tasty.

Recipe source:Enjoy Indian Food

You might be interested in:
1. Baked Potato wedges N Garlic Bread
2. Banana Chips
3. Idli Fries
4. Peanut Chaat
5. Instant Bhel
6. Udin Vada

October 11, 2008

Have you ever tried these parathas?

I bet you havent tried them yet. These are just like normal parathas but with an unusual stuffing i.e. Rice flour ;-) Imagine rice flour stuffed in wheat flour parathas!!! So here is the recipe:

Ingredients for Dough:
1 1/2 cup wheat flour
salt
water(for kneading)

Ingredients for stuffing:
2 cups Rice flour
1 tsp cumin seeds
1 Tbsp oil
2 tsp lemon juice
2 green chili
salt
1 tsp grated ginger
2 cups water

preparation:

1. In the mixing bowl, take wheat flour and add bit salt and knead it into a smooth dough using water.set it aside for 1/2 hour.
2. In a pan, heat oil, add cumin seeds, green chili, ginger and lemon juice and saute.add water. (quantity of the water should be enough to form rice flour into thick paste.you should be able to make round balls out of this paste.)
3. When water begins to boil, add rice flour and salt and mix well till rice flour forms a smooth thick paste.let it cool. stuffing is ready!

4.Make equal size balls of dough and flatten each ball using oil.

5.Take small portion of rice flour stuffing and keep it in the centre of the dough and cover it from all sides (as in aloo paratha).


6.Roll each of these balls into paratha using rolling pin.Dust with rice flour.


7.Cook paratha on both sides.


Serve hot parathas with your favourite chutney and Zucchini stir fry.

October 10, 2008

Aloo Paneer Parathas




Ingredients:

For dough:
1 1/2 cups wheat flour (atta)
1 tbsp oil
salt
1 tbsp Gram flour/besan (optional)
water to knead

For stuffing:
1 medium potato (boiled and mashed)
1/2 Cup grated Paneer/ Cottage Cheese
1 tsp red chilli powder/2 green chillis
salt
1 tsp garam masala
1 tsp carom seeds
1/2 tsp ginger paste

How to make Parathas:
1. Knead the dough by mixing all the above ingredients (atta, salt, oil, besan and water).Keep it aside for 1/2 hour.
2. In a mixing bowl,combine all the stuffing ingredients and mix well.
3. Divide the dough into equal sized balls and flattened each ball using a drop of oil so that it doesn't stick to your hand.
4. Take a small portion of aloo paneer mixture and stuff it inside the dough by covering it on all sides.
5. Roll each ball into a thin paratha using the rolling pin. I use rice flour for dusting.
6. Bake each parathas on both sides on the preheated griddle/tava till small brown spots appear.
Serve hot aloo paneer parathas with your favourite vegetable/curry.

October 8, 2008

Tomato Dosa



Recipe source:Srivalli

Ingredients:
1 cup Raw Rice
2 large Ripe Tomatoes
1/2 cup Grated fresh coconut
4 Dried Red Chillies long
Salt to taste

How to make:
1. Wash and soak rice for 3 hrs.
2. Grind coconut, Red chillies and tomatoes to fine paste. Then add rice and grind to fine paste. Use water only as much necessary.The batter shouldnt be thick. It should be free flowing.
3. Heat a tawa, apply oil. Pour the batter on hot tawa using a ladle. Spread it like a masala dosa-very thin.
4. Pour a tsp of oil around the dosa and turn it around and cook on the other side.
Serve with Coconut Chutney and butter.

October 7, 2008

Dahi Bhindi/Okra In Yogurt


Recipe source:HH

I made few changes in the recipe. Here is my recipe:

Ingredients:
20 nos small sized Okra/Bhindi (cut into 1 inch pieces)
1/2 small sized onion finely chopped
1 tbsp besan/gram flour
1 cup yogurt whipped
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp red chili powder/1 dry red chili
1 tsp ginger paste
1-2 tsp sugar (as per requirement)

For tempering:
1 tbsp Oil
1/2 tsp jeera/cumin seeds
1/2 tsp turmeric powder
2 tsp urad dal

How to make Dahi Bhindi:
1. Heat oil in a kadhai/pan, add tempering items one by one.
2. Add onion and saute till they get translucent. Then add okra and saute them and let them cook. Dont add water.
3. Add gram flour to the yogurt and beat it well. Make sure no lumps are formed.
4. Add this mixture to okra. Dont stir now.
5. Add red chili powder, garam masala, coriander powder, salt and sugar. Now mix it well. Dont keep mixing the sabzi for long time. It will get mushy.
6. Let it cook for few mins and then serve.

October 3, 2008

Sweet Potato Paratha and Dry Baby Corn Manchurian

Sweet Potato Parathas

Ingredients:
1/2 sweet potatoes (boiled and mashed without skin)
2 cups wheat flour (atta)
1/2 tsp salt
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala
1 tbsp chopped coriander leaves
1 tbsp oil
Water (if necessary)

Preparation:
1. In a mixing bowl, mix all the above ingredients and knead into a smooth dough. Add water only if needed. Mashed potato mixture contains enough water.Let the dough rest for 1/2 hour.
2. Divide the dough into equal portion balls.
3. Roll out each ball into a thin paratha. I used rice flour for dusting.
4. Bake the parathas on both sides on a preheated tava/ roti griddle. Apply butter on both sides.
5. Serve Sweet Potato Parathas with Baby Corn Manchurian.



Baby Corn Manchurian

Ingredients:
For baby corn dumplings:
1 tin canned baby corn-15 oz (washed and parboiled in water)
1/2 cup Gram flour
1/2 cup Rice flour (This makes them crisp)
salt
1/2 tsp ginger garlic paste
1/2 tsp red chilli powder
water
Oil for frying

For Gravy:
1/2 large green pepper finely chopped
1 small onion finely chopped
1 large tomato pureed
2 tbsp tomato chilli sauce
2 tsp of soy sauce (I use lesser than that)
1/2 tsp white vineger-optional (I did not use it at all)
1 tsp ginger garlic paste
1 tbsp oil

Here is the method
1. In a mixing bowl, mix both flours, add salt, ginger garlic paste, red chili powder, water and make it a thick paste. Paste should be able to coat the baby corn easily.
2. Add all the baby corn to this mixture and coat them well. Drop them in the oil oil and fry till they get orange in color.Take them out on a paper towel to drain excess oil.
3. Heat oil in a pan, add ginger garlic paste and onions and saute them till they are translucent.
4. Add green pepper and let them cook for a while.
5. Add the sauces, puree and vineger and mix them well and let it cook for a min.
6. Now add all the fried baby corn dumplings to the sauce and cook them for 1/2 minute.





Tips:
For tomato puree: Cut a large tomato into 4 parts and keep it in the microwave safe dih for 2-3 mins. Once it cools down, remove the skin and mash it with hand. Add a pinch of salt, sugar and pepper to it.