Saturday, January 30, 2010

Poppy seeds payasam/drink

Poppy seeds gives a distinct flavor and richness to food. It has a medicinal value. It heals most of ulcers due to excess body heat. Helps in whooping cough and also helps in getting a nice goodnight sleep.
I normally make this drink once a month to keep body cool.

5-6 tsp poppy seeds soaked for 2 -3 hours
5-6 almonds soaked for 2-3 hours
1 tsp rice soaked for 2-3 hours
5-6 tsp coconut grated
2-3 cardamom
1 big lemon size Jaggery
Cashew nuts & raisins for garnish
Grind poppy seeds, almonds, rice, coconut and cardamom by adding water to fine paste. Meanwhile, boil 2 teacups of water with Jaggery.
Once the Jaggery is melted in water, add the ground paste(add water as required). and boil till the bubble comes. Stir occasionally.
Now, roast the cashew nuts and raisins and garnish.

Friday, January 29, 2010

Potato and Bell pepper stir with Indian spices/ Aloo Mirchi masala

A quick recipe to go with chapathi. Potato and capsicum is a good combo.

Here is recipe
1 Capsicum chopped
2 Potato chopped
1 Onion chopped
1 Tomato chopped
1 tsp turmeric powder
1/2 tsp garam masala powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp red chili powder
1 tsp ginger-garlic paste(made at home)
salt to taste
1 tsp cumin seeds

Heat a pan add cumin seeds when it splutter, add chopped onions, ginger-garlic paste and sauté it.
Now, add turmeric powder, red chili powder, garam masala powder & cumin-coriander powder and mix well leave it for a min.
Add chopped capsicum, potato & tomato mix well. Add salt and close the lid. Let the potato and capsicum cook and lastly garnish with cilantro.
Serve with chapathi

Strawberries and Banana smoothie

Strawberries and banana smoothie for friday breakfast.
6-7 Strawberries
1 ripe banana
4 tsp sugar
1/2 glass milk

Blend all the ingredients to fine smooth.You can add crush ice to it.
You all have a great weekend!!!

Thursday, January 28, 2010

Sourly Mango rice

Mango reminds me of my mischievous summer childhood days at grandpa's place. We had a huge mango tree at backyard. When all mangoes are pluck from trees, grandma used to distribute to neighborhood and we cousins were the ones to deliver. It was like any other Indian festive. (Like distributing ellu-bella). Relatives who never showed for year ,were visiting at this time.
This time of the year is also synonymous with pickles. Grandma used to make varieties of recipes out of this mango. There was less usage of tamarind in the kitchen. It was bliss to mix hot white rice and ghee/ coconut oil, a foodie delight.
Here is the recipe, most commonly prepared on Ugadi(South Indian new year) Mango rice.

2 cups cooked rice(cook 2 cup of rice with 3 cups of water) cool it.
1 grated mango
1 tsp turmeric powder
salt to taste
Cilantro for garnishing

Tempering ingredients :
1 tsp mustard seeds
1 tsp Urad dal
1 tsp channa dal
4-5 curry leaves
2-3 red chilies
3-4 green chilies
1 tsp peanuts
1 tsp cashew nuts

Heat a pan add tempering ingredients as on the list. Once the nuts are golden brown add grated mango sauté it, add turmeric powder and salt mix well and close the lid leave it till the mango are smashed.
Now, add rice and mix well. garnish with cilantro.
You can also make another type. Grind the coconut, red chilies and 1/2 tsp mustard seeds without adding water and mix with mango and rice.

Wednesday, January 27, 2010

Jeera Saag Palak

After being moved to US, I learnt lot of North Indian recipes by following food sites and food magazines.
Here comes one.
Ingredients :
2 bunch Spinach
1 small chopped onions
Ginger and Garlic paste
2 tomatoes chopped
1 tsp Cumin seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/4 cup skim milk

Boil Spinach on moderate heat and once it cool down finely chopped it
Heat a pan, sauté the chopped onions, tomatoes and ginger-garlic paste and grind to fine paste.
Now, heat a pan add cumin seeds, ground onion-tomato paste, chopped spinach and turmeric mix well and let it cook for 5mins
Add skim milk, garam masala, red chili powder and salt and stir it and cook for few more mins
Serve warm with roti or rice.

Vegetable Uttapam/Pancakes

A slight deviation of set dosa is Uttapam and topping fresh veggies comes vegetable Uttapam.
Normally, We (Humans) don't want to see the same type of food every day. Need varieties moreover should look good to our eyes, senses .So, from leftover batter of Set dosa I added vegetable topping and made Uttapam.
3 cups idly rice
1/2 cup Black lentils(Urad)
1 tsp fenugreek seeds(methi seeds)
1/4 cup beaten rice (Poha)
1/4 cup sour yogurt
Salt to taste
Soak rice, fenugreek seeds separately and black lentils separately for 4-5 hours. Wash the beaten rice and soak in the sour yogurt. Grind all to fine add salt and mix well and keep in warm place for fermentation (8-10 hours)
Toppings:( Depends on how many Uttapam you need to prepare)below measurement is for 8 Uttapam
1 small Onion sliced thinly
1 chopped tomatoes
1/2 carrot grated
2-3 green chilies
Cilantro for garnish
Note: You can add any veggies.
Heat a griddle/tava , put a ladle full of dosa batter on griddle. Do not spread. Add veggies close the lid and leave it for min or so turn other side grease oil on it , transfer to serving plate.
Serve with coconut or mint chutney and enjoy!

Tuesday, January 26, 2010

Set Dosa/crepe

Here is another set of dosa called Set dosa. Since childhood I have been fan of Dosas. no matter what dosa it is just want to see my plate with round, well cooked, spongy dosa.

Set dosa is very soft and serve with vegetable kurma/Saagu, coconut chutney.
Ingredients for dosa:
3 cups idly rice
1/2 cup Black lentils(Urad)
1 tsp fenugreek seeds(methi seeds)
1/4 cup beaten rice (Poha)
1/4 cup sour yogurt
Salt to taste
Soak rice, fenugreek seeds separately and black lentils separately for 4-5 hours. Wash the beaten rice and soak in the sour yogurt. Grind all to fine add salt and mix well and keep in warm place for fermentation (8-10 hours)

Ingredients for Vegetable Kurma/Saagu:
1/4 cup chopped beans
1/4 cup chopped carrot
1/4 cup chopped potato
1/4 cup chopped Kohlrabi( Navil kosu)
handful of peas(optional)
1 tsp turmeric powder
salt to taste
1-2 tsp lemon juice
cilantro for garnish

For grinding
1 tsp coriander seeds
1 tsp cumin seeds
1-2 tsp roasted channa dal
small inch of cinnamon
1 cardamom
2-3 cloves
2-3 peppercorns
1 garlic clove
1 small piece ginger
4-5 red chilies
2 mint leaves
1/2 cup grated coconut
Grind all the ingredients for masala to fine paste.
Firstly, Cook the veggies then add turmeric powder, salt and ground masala paste. Bring it to boil and add lemon juice mix well & garnish with cilantro.
Coconut chutney:
5-6 tsp of grated coconut
3-4 tsp roasted channa dal
3 green chilies
small piece of tamarind
Salt to taste
2-3 leaves of cilantro
Grind all to fine paste and temper it(heat a pan add mustard seeds, one red chili and 2-3 curry leaves)
Making Dosa:
Heat a griddle/tava , put a ladle full of dosa batter on griddle. Do not spread and close the lid and leave it for min or so , transfer to serving plate.
Serve with vegetable kurma and chutney and relish!!

Sunday, January 24, 2010

Shahi Vegetable Curry

This recipe is made by my hubby"V". He usually likes all masala dar in his recipe. Once in a while he puts his cooking skills in kitchen to get his own recipes and this is one of them. I am posting it because it turned out well and would like to share with all.
1 Onion chopped
1 cup Cauliflower
1/2 beans
1 carrot
1 potato
1 inch cinnamon
3-4 cloves
1 cardamom
1/2 cup grated coconut
cilantro chopped for garnish
1 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp red chili powder
salt to taste
For grinding:
1 onion chopped
2 tomatoes
2 garlic cloves
1 small ginger slice
2 green chilies
1 tsp cumin seeds
1 tsp black cumin seeds
1 tsp sesame seeds
1 tsp poppy seeds
2-3 peppercorns
1 cardamom
1 tsp coriander seeds
How to make
Heat a pan and roast the spices and keep aside. fry the onions until golden brown. Grind all the roasted spices, onions and tomatoes. Keep aside
Heat 3-4 tsp of oil add spices till it turns brown add chopped onions and sauté it. add turmeric powder, red chili powder, garam masala and sauté it.
Add vegetables and sauté for few mins. add salt to taste and cover the lid and cook the vegetables.
Now, add the ground paste and water as required. once the vegetables are well cooked with spices garnish with freshly grated coconut and cilantro.
Serve with rotis, chapathis or white rice.

Saturday, January 23, 2010

Neer Dosa/crepe

2 cups raw rice soaked
1/2 cup grated coconut(optional, adding coconut gives a flavour)
salt to taste
Oil to grease the tawa

The tawa should be a flat one not caved in the centre and has to have a lid that will close to trap the steam within

How to make
Wash the soaked rice and grind with coconut to fine. Add salt and mix well.
Keep in reserve extra water as you will be adding to the batter some water after pouring each dosa to keep the consistency thin.
Heat the tawa, pour ladle fulls from the edges towards centre or more in a linear motion than circular. You cannot spread from centre with the back of the ladle as with the rice-lentil combined dosas.
Cover with the lid.
Cook dosas for a minute or two before opening the lid.
The edges may have lifted on their own. Carefully prise them out of the tawa and place on the serving plate.
Serve with coconut chutney orJaggery and coconut or pickles or coconut milk (Mix coconut milk with jaggery and 1 pinch cardamon powder).

Friday, January 22, 2010

Paneer Paratha

For dough
2-3 cup Wheat flour
Salt to taste

Mix Flour, Salt, Oil. Add warm water and mix into firm dough. Cover and set aside for atleast 15mins.
For the stuffing:
Paneer - 14 oz, grated
Salt - to taste
Chaat Masala - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - to taste
Green Chilies - 2, finely chopped
Cilantro/Coriander - 5 sprigs, finely chopped
Oil - for pan frying
To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro /Coriander. Mix well.
To Make paratha:
Divide dough and paneer mixture into 4 portions. Using a little dry flour, roll out the dough ball into a small portion
Place one portion of the paneer mixture in the middle of the dough.
Pull up sides of the dough around the paneer. Pinch the dough at the top to seal the ball. Flatten the stuffed dough and dip into dry flour to coat all sides
Roll out into a larger disc - continuing to dip into dry flour to prevent sticking. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top. Flip the paratha over and cook for another minute.

Drizzle a little Oil on both the sides of the paratha and spread to coat evenly. Flip the paratha over and press gently with a spatula on all sides. Cook paratha until the appearance of raw dough is gone.
Remove paratha from the tava and continue with remaining parathas. Serve hot with any raita or with pickle.

Thursday, January 21, 2010

Onion Dosa/crepe

1 cup black split lentils
3 cup rice
1 tsp fenugreek seeds
salt to taste
2 Onions chopped
1/2 tsp red chilies powder

How to make
Soak black split lentils separately and rice and fenugreek seeds separately.
Wash and grind all the lentils, rice and fenugreek seeds.
Keep aside for fermentation for 8-10 hours
Heat a pan, add oil and fry the onions until it tender soft.
Heat tava / non stick pan, spread the batter in circular motion and spread the onions on one side and turn other side cook it.
Serve with Mint/Pudina chutney.

Wednesday, January 20, 2010

Hotty Masala Dosa/crepe(Potato Masala, Mint Chutney and Garlic Chutney)

Well, Masala Dosa name itself says how hottie and spicy. It is rich in carbohydrates and protein.
The recipe includes potato & onion stuff(Aloo palya), green chutney , red chutney and batter.
Dosa/crepe batter:
1 cup black split lentils (urad dal)
3 cups rice
1 tsp fenugreek seeds
2-3 tsp split gram(Channa dal)
2-3 tsp yellow split gram
salt to taste
How to make- soak black split lentil separately and other ingredients listed above for 5-6 hours and wash and grind the black split lentil separately first and grind other ingredients to fine paste add salt and mix it well. keep in warm place for fermentation for about 8-10 hours.

Ingredients for chutneys
Red chutney:
1/2 cup grated coconut
3-4 tsp of roasted split gram(roasted channa dal)
2 garlic cloves
3-4 red chilies
salt to taste
Grind all the ingredients to fine paste.

Green Chutney:
1/2 cup grated coconut
3-4 tsp of roasted split gram(roasted channa dal)
2-3 green chilies
small piece of tamarind
salt to taste
3-4 Mint leaves (pudina)
Grind all the ingredients to fine paste.

Potato and Onion Palya:
2 potato boiled
1 big onion chopped
3-4 green chilies
small piece of ginger chopped
1 tsp turmeric powder
salt to taste
1 tsp lemon juice
chopped cilantro for garnish
1 tsp mustard seeds
1 tsp black split
1 tsp split gram (channa dal)
3-5 curry leaves

How to make- Heat a pan with 2-3 tsp of oil/ghee add mustard seeds when it splutters add black split, split gram & curry leaves and sauté it. Add chopped onion when it turns golden brown add turmeric powder, green chilies, ginger and boiled potato mix it well and add little water ,add salt and lemon juice and mix well, garnish with cilantro.

Finally, it's time to put them all together to make Masala dosa.
Heat tava / non stick pan, spread the batter in circular motion and cook it both sides and spread the red chutney on white side of dosa, add Potato/onion palya and serve it with green chutney and butter.

Tuesday, January 19, 2010

Dosas/Crepes Week Series - Sweet Banana Dosa/Crepe

Ma recipes celebrating dosa/crepes week series. I am trying to make all varieties of sweet, spicy, sour and some stuff dosa/crepes.

It's difficult to think anything but pleasant thoughts while eating a healthy and delicious breakfast..
Adding banana in your breakfast gives an instant and sustainable boosting energy all-day and a food fiber contain.
Here is my first sweet recipes on dosa/crepes

2 cups of raw rice soaked in water for 8 hours
2 ripe banana
1/2 tsp fenugreek seeds
1 cup of flattened rice (poha)
2-3 tsp Jaggery
Salt to taste
How to make:
Wash the soaked rice, flattened rice and fenugreek seeds, grind to smooth paste and add banana, make paste and mix both well. Keep the mixture for 8 -10 hours.
Add Jaggery and salt
Heat non-stick frying pan and grease with a little oil.
Spread the mixture in small rounds about (2") diameter. Put a little ghee/oil around the sides of the rounds and cook for a few minutes.
Turn and cook again.
Serve with coconut chutney

Monday, January 18, 2010

Tangy Tomato Rice

Tomato rice is my favourite dish and you can make it in different ways.I remembered when I was in middle school my friend Praju used to get delicious tomato rice made by her aunt.
It was so tasty that everytime she brings that we used to exchange it.
Now, Tomato rice has become my Lazy time recipe. Whenever I feel bit lazy to cook and want to avoid eating out,I 'll go for this Tangy Tomato Rice
2 cup of Basmati rice- soaked for 30 mins (2 cups rice0 add 3 cups of water)
3-4 Big tomatos
1big onion
1 cup of chopped mint leaves
1 small piece ginger
1 garlic clove (make ginger and garlic paste)
2-3 Green Chilies
Whole Garam Masala (1 small piece cinnamon, 3-4 Cloves,2-3 Caradamon, 1-2 bay leaves,1-2 marati moggu, 3-5 peppercorns, 1 tsp fennel seeds)
1tsp cumin seeds
1/2 tsp Turmeric powder
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 red chili powder
Salt to taste

How to make:
Heat a pan/pressure cooker, add cumin seeds and whole garam masala when it sluppters add cut onions, green chilies and ginger garlic paste and saute till it turns to light brown. Add turmeric powder, cumin powder, redchili powder,garam masala powder and coriander powder and saute it.
Now, add tomato and chooped mint leaves and cook it until the tomatos are fully cooked and water is fully drained.
Add rice saute it and add salt and cover the lid and cook for about 7-10 mins.
Serve with raita or kadhi.


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