Tuesday, September 9, 2008

Vegetable Pulao

Vegetable Pulao:
3 cups of rice, boiled
3 medium onions sliced fine
Some mixed frozen vegetables like beans, carrots and green peas
A few sticks of cinammon
a few cardommom seeds
a few cloves
a few cashewnuts
1 1/2 tsp red chilli powder
salt to taste
2 flakes garlic
1 inch piece ginger
3 tsbp ghee(clarified butter)
Salt to taste

Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom and also cashewnuts.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 5-10 minutes.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste .
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.

Tuesday, July 22, 2008

Sweets - Kaju Burfi, Khajur Burfi, Milk Burfi

Kaju Barfi
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method :
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Khajur Burfi or Rolls
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

Kalakand (Milk Burfi)
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Friday, July 18, 2008

Gobi (Cauliflower) Recipes - Gobi Fry, Gobi Pickle

Gobi Fry:
Ingredients :
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method :
Pour some olive oil or whatever oil you generally.
Use and put some mustard seeds and Jeera and let it fry.
Add onion and few curry leaves in it and let it turn.
brown and add cauliflower cut in to florets.
Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.
Let it mix well and let it fry till soft in a medium heat.
Finally add coconut and taste it.
Note: You can have it as a change from regular stuff.

Gobi Pickle :
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
Take florets in a mixing bowl, start adding the above ingredients one by one.
First add the vegetable oil and then turmeric powder, chilli powder,
methi and mustard powder, salt, garam masala,
garlic paste and pour 3/4 cup of lime juice into it.
Mix nicely with a spatula and keep it outside for 24 hours.
Make sure the salt, lime juice to your taste and if you need more,
add little salt and etc. Mix well.
Store in refrigerator for freshness.
You can also grate some carrot into it. [optional]
Tastes good with Rice and Chappathi.

Wednesday, July 16, 2008

South Indian Tiffins - Idli, Idli Upma

urad powder 1 cup
rice flour 1 cup
idli rava 1 cup
salt to taste
pinch of rapid rise yeast
water to mix

Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency.
Grease the idli moulds and spoon the batter into them.
Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
Take out from the fire and let cool for a while and then remove the idlis from the moulds.
Serve hot with chutney, sambar or both.
This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.
If you are using the pressure cooker, do not use the weight while making idlis.

Idli Upma
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds.
Serve hot with chutney. It'll taste really great.

Monday, April 28, 2008

Aloo Palak

Aloo PalakIngredients:
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Thursday, April 24, 2008

Veggie Samosa

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Tuesday, April 22, 2008

Vangi Bhath or Brinjal Rice

Vangi Bhath or Brinjal Rice
1 long purple brinjal(eggplant) or 1/2kg brinjal cut into large pieces
1 1/2 cup raw rice washed and cooked such that the grains of rice remain separate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee (clarified butter)
4 cloves
salt to taste
1 tsp urad dal
1 cinnamon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Fry 4 red chillies, turmeric, cloves, cinnamon, cumin, coriander and peppercorns in 1 tsp oil.
Powder them using a grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
Now add the buttermilk or lime juice and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Dosas - Sada (Plain) Dosa

Sada (Plain) Dosa

1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar or even with dry aloo .

Sunday, April 20, 2008

Besan Ladoo

Besan Ladoo:

Ingredients :
Besan - 4 cups
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.

1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3.When the color has changed you will also start to smell the sweetness of roasted basen.
4.Remove the pan from the heat and let the besan cool to a warm temperature, don’t let it become to room temperature.
5.While the mixture is warm add and mix cardamom seeds, almonds, and powdered sugar.
5. Now take the mixture and make small ladoos.
6. You can also decorate almonds on top at the end.
7. Yum Besan Ladoo is ready to eat.

Sending it to Santhi's Dussehra, Dhanteras and Diwali event


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