Saturday, December 25, 2010

Wishing .......




Hope all you guys out there have a wonderful time

Friday, October 15, 2010

Home with family!!!

Have been missing from the blogsphere for quiet some time now...'m in India enjoying amma's food, watching movies , eating street food with cousins, going out with  friends, attending marriages........will be back soon...........

Thursday, August 12, 2010

Sick sick sick!!!!!!!!!!!!!!!

Haven't been logging in recently.....We're taking turns falling sick at home.....still sick and I hate the way I feel.
The only gud news is that I'm going home to mom....won't be able to login from there...take care everyone...

Thursday, July 15, 2010

Coming Posts

Hi everyone been busy with the long weekend and vising friends, friends visiting us and with my LO.
Will do the post on golgappa shortly. Also posting some pics will update the detailed recipes soon.

Monday, June 14, 2010

Paani Puri/Golgappa/Puchka/Pani puri

Back home in India, me and my brother would go and have chaat every 2 weeks ...the thing that my brother didnot know was I had pani pur or chaat regularly with my friends after college... When Srivalli of spice your life announced Pani puri as this months Indian cooking challenge, I was very excited so I started making puri's and the first three times I had a hard time. But the fourth time was a success. But I was so frustrated that I didnot take pics of the step by step process . I am going to make them again this weekend for the chaat party we're having at home......Yay....and I will definetly post the recipe and step by step pics of the whole process next month as we'll be on our vacation...

Thursday, June 10, 2010

Watermelon and Ice cream cooler

Going through my blog, I realized that there were no posts for drinks/tanda . So decided to do a post on drinks today. We have gorgeous days now here in Ca , so I frequently make coolers.



Ingredients:
3&1/2 cups of cubed watermelon(seedless)
3/4 cup of vanilla ice cream
2-3 tbsps of rose syrup
2-3tbsps of soaked & drained tukmaria/basil seeds(optional)
1/2 tsp of kala namak/black salt
1 tsp lemon juice
A pinch of salt (optional)

Method:
  • Juice the water melon in the blender or juicer without any lumps. Add the ice cream and rose syrup and blend well.
  • Add lemon juice, kala namak(black salt) and salt and blend.
  • Pour in a container and put in the fridge for 1-2 hrs or in the freezer for 30 mins.
  • Mix well before serving.
  • Add the soaked and drained tukmaria seeds .Serve chilled.
  •  Enjoy!!!
Sending this to Divya's show me your smoothie event.


    Tuesday, June 8, 2010

    Flax Seed and veggies rice

    Flax seeds contain high levels of dietary fibers and is rich in omega-fatty acids. it also helps in reducing cholestrol levels especially in women. Its  healthy fat and high fiber content make it a great food for weight loss.



    Ingredients:
    2 cups cooked rice with enough salt
    1/2 small onion , finely chopped
    1tsp ginger-garlic paste
    1 tsp red chilly pwd
    A pinch of turmeric
    1tbsp coconut pwd
    1/2 tsp mustard seeds
    1/2 tsp cumin seeds/jeera
    4 curry leaves
    1 small piece of cinnamon
    1 green cardamom pod
    4 cloves
    1 small bay leaf
    1tsp garam masala pwd
    1 tsp roasted peanut pwd
    1/4 cup fresh or frozen peas
    1 medium sized carrot, chopped into small cubes




    Method:

    • Heat 2 tbsp oil in a kadai and when hot, add mustard seeds, jeera and curry leaf. Let splutter.Add the cloves, bay leaf, cinnamon,cardamom and saute for 1 min.
    • Add the chopped onion and saute till it turns translucent. Add ginger garlic paste and saute till the raw smell disappears.
    • Add the peas and saute for 2 mins. Add the cubed carrots and cook for another 5 mins, covered and on low heat. 
    • When the vegetables get soft, add  salt (just enough for the vegetables),turmeric, garam masala pwd, red chilly pwd and saute for a min.Add the roasted peanut pwd and flax seed pwd and mix and add the cooked rice immediately and mix well.
    • Lower heat and cover the kadai and cook for 2-3 mins or till the rice gets warm.

    Tuesday, April 27, 2010

    Zucchini and carrot dal

    I made Zucchini and carrot dal to go with the capsicum&besan fry.

    Ingredients:
    1 small cup toordal(I have a different cup to measure dal)
    1/2 small onion sliced
    4 green chilles slit
    1 zucchini peeled and cubed
    1 tomato cut into small pieces
    1 carrot peeled and cubed
    1tsp sambar pwd
    Small amla size tamarind

    For tadka:
    1tsp jeera
    1tsp mustard seeds
    2 garlic cloves crushed
    2 redchillies torn into 4 pieces
    4-6 curry leaves

    Method:
    • Pressure cook dal with zucchini,carrot,tomato,tamarind,turmeric pwd, sambar pwd,green chillies, onion along with 3 cups(the one used for measuring dal) .
    • Remove pressure, add salt mix well.Keep aside.
    • In a kadai, heat oil/ghee. Add mustard seeds, jeera and when they crackle, add redchillies, curry leaves, garlic and fry for a min. 
    • Add this to the prepared dal and serve hot with rice with a dollop of ghee.
    • Enjoy!!!!

    Capsicum and senapindi fry/Simla mirch aur besan ki sabzi/Capsicum and gramflour fry

    I've been quite busy these past few months with S and M's birthdays, cousins visiting, all of us falling sick and now with M's school. Today I made capsicum and besan/gramflour fry after getting the recipe from my aunt and it turned out delicious. No photos though.

    Ingredients:
    5 medium capsicum/simla mirch
    1 cup gramflour/besan/senagapindi
    2 tbsps red chilly pwd (acc to taste)
    1/2 tsp turmeric pwd
    3 tbsps peanuts ground coarsely
    1&1/2 tsp corriander pwd/dhaniya pwd
    1 tsp cumin pwd
    1 tbsp coconut pwd(optional)
    1tsp sesame seeds(optional)
    Salt to taste
    1 tsp mustard seeds
    1tsp jeera
    4-6 curry leaves
    2 garlic pods crushed

    Method:
    • Wash, dry and cut the capsicum into pieces(square or long) and keep aside.
    • Heat 1 tbsp oil and when hot add mustard seeds, jeera and when they crackle, add curry leaves and crushed garlic, turmeric and let fry for a min.
    • Add the capsicum pieces and a little salt and cook covered till half done.
    • In the mean while mix besan with salt, red chilly pwd, coconut pwd, peanut pwd, corriander pwd, cumin pwd and sesame seeds and add to the half done capsicum and fry with closed lid till the raw smell of besan disappears.
    • Serve hot with rice or roti.
    • Enjoy!!!

    Wednesday, April 14, 2010

    Daring Cooks April Challenge-Brunswick Stew

    I've never made Brunswick Stew before but when Wolf of Wolf's den announced it I wanted to try it. So I did and followed the first recipe but omitted bacon and decided to go with minced lamb meat and bone in chicken pieces also I added cumin and corriander pwds along with zucchini, peas, garlic, onion,carrots, mint leaves, cilantro,parsley and oregano. It turned out great and we had it it with toasted whole wheat garlic bread.










    The 2010 April Daring Cooks challenge is hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
    Notes-
    Version One-
    1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters. Use what you have on hand or can get easily.
    2- I used pork (country style pork ribs, which here, are mostly meat, with very little bone) instead of rabbit, as it is hard to find, as well as rather on the expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of boneless pork shoulder cut to 1” dice”.
    3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would have added extra time to an already long cooking time. You could use your own homemade stock or store bought if you prefer.
    4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes, frozen carrots, and chopped the celery into a rough dice. You could also use lima beans if butterbeans are not handy or easy to find.
    5- Now, it seemed to me that is was a waste of perfectly good bacon and celery to simply discard them. So I left them in mine. The chiles fell apart as I tried to remove them, so only the skins were actually removed. You could do the same if you choose.
    6- You can use dried bay leaves if you do not have fresh handy. In fact, the ONLY reason I used fresh myself, is because I happen to have a Bay plant. Otherwise, dried is generally the way to go.
    Version Two-
    Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or other similar herbs. You can substitute with your favorite herbs and spices if you cannot find actual poultry seasoning.
    Variations allowed-

    Recipes may be halved if you choose.
    You may substitute any vegetables you don’t prefer. You may use fresh, canned or frozen vegetables. My variations are included in the notes. For example- some recipes include okra in their stew, others use creamed corn.
    You may sub out the rabbit for pork, turkey, beef, or even another game animal if you have it available.
    Mandatory- You must use one of the two recipes provided. Now, to not exclude our vegans/vegetarians, if you’d like, use vegetable stock and leave out the meats. It won’t be a ‘true’ Brunswick Stew, but it’ll have the spirit of one.} There’s no gluten anywhere in this that I’m aware of, so we’re good in that regard.
    Prep Time-
    Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken Broth, or your own stock from scratch
    Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your meats already cooked first.
    Equipment needed-
    Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the recipe used
    Cutting board
    Knives
    Measuring cups and spoons
    Colander
    Large bowl
    Large wooden spoon for stirring
    Tongs
    Ingredients-
    Recipe One, the Long Way-
    From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

    Serves about 12
    1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
    2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
    1lb / 455.52 grams / 16oz rabbit, quartered, skinned
    1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most of the fat removed
    1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
    2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
    2 Bay leaves
    2 large celery stalks
    2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
    1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
    3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
    2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4 ears)
    3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen
    1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
    ¼ cup / 57.48 grams / 2.019 oz red wine vinegar
    Juice of 2 lemons
    Tabasco sauce to taste
    Recipe Two, The Short Way-
    This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.

    Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

    Serves about 10
    2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
    3 medium diced potatoes
    2 medium ripe crushed tomatoes
    2 medium diced onions
    3 cups/ 689.76 grams / 24.228oz frozen corn
    1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
    4-5 strips crumbled bacon
    ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
    1 Tablespoon / 14.235 grams / .5 oz sugar
    1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
    Dash of red pepper
    2 diced carrots (optional)
    Tomato juice
    Directions-
    Recipe 1-
    1-In the largest stockpot you have, which is hopefully larger than the 5 qt ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.
    2- Season liberally both sides of the rabbit and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.
    3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.
    4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart. Remove the bay leaf, celery, chiles, bacon and discard.5 After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.
    5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up, be careful not to pull a me, and squirt juice straight up into the air, requiring cleaning of the entire stove. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.
    6 You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.
    Recipe2-
    In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.
    Optional- Not required for the Challenge-

    Sunday Chicken Broth
    From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

    Makes about 1 quart (4 cups or 919.68 grams or 32.303 oz)
    Estimated Time- 1 ¼ hours
    Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb (1594.32-2049.84 grams or 56-72 oz) chicken, or 12-14 oz / 341.64-398.58 grams / approx. 2 cups chicken bones and trimmings
    1 large onion, trimmed, peeled, quartered
    6 large stems fresh flat leaf parsley
    1 stalk celery, cut into 2” lengths
    2 large bay leaves
    5 cups / 1149.6 grams / 40.379 oz cold water
    1 cup / 229.92 grams / 8.076oz crisp dry white wine
    Salt and pepper to taste
    Place bones/trimmings in medium stockpot and add onion, parsley, celery and bay leaves. Add wine and water, liquid should cover all ingredients, if not, add more until it does. Bring to vigorous simmer over high heat, then reduce heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or fat that comes to the surface.
    Strain broth into bowl through fine mesh strainer. Discard the solids. Measure what you are left with, if not planning to further reduce, then salt and pepper to taste.
    Store in tightly sealed container in refrigerator until the remaining fat congeals on the top. Remove the fat, and unless not using within 2 days, keep tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for upwards of a month.

    Tuesday, March 16, 2010

    ICC Ariselu / Aathirasallu

    When Srivalli of spice your life announced ariselu as this months challenge, I was very excited as I never made ariselu before. I followed the second recipe. I made ariselu twice before they turned out perfect. I soaked the rice for 12 hrs and dried it on a cloth and then powdered it and seived it 3 times ( and all the work was worth it)



    Recipe 2

    This method yeilds about 8.

    Ingredients Needed

    Rice Flour - 1cup (standard measurement)
    Jaggery - 1/2 cup
    Coconut grated - 2 tsp
    Cardamom powder - 1/4 tsp
    Water - 1/2 cup
    Sesame seeds - 1 tbsp
    Oil for deep frying.



    Method to prepare:
    • Grate the jaggery with knife and added water just enough to cover it. 
    • Cook on medium-low till the jaggery melts and starin to remove the scum. 
    • Add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
    • At this stage, reduce the heat and add the rice flour slowly and stir it  well to form a smooth dough.
    • In Srivalli's words "The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough." 
    • Divide it to equal balls.
    • Heat a kadai with oil . 
    • Grease a ziploc bag or any plastic sheet or newspaper or parchment paper with oil and  pat the dough balls down to equal sized discs with your fingers. 
    • Make sure that they are not too thick or too thin that they break when u try to pick them up.
    • Press down the sesame seeds over the top. 
    • Once the oil is hot, gently drop one at a time. Fry  both sideson medium heat.
    • Once they are golden brown, remove and drain them with 2 spatulas one on each side to remove excess oil and place them on kitchen towels to drain any remaining oil.

    Wednesday, February 10, 2010

    Virus problems!!!!!!!!!!!

    I'm having some problems with my laptop for a couple of days now and today I spotted some virus (it's driving me crazy.....I'm at it for some hrs ugghhhhhhh!!!!!!)so won't be able to login till I resolve those. Used hubby laptop for this post.......take care ......hopefully I'll get back to blogging soon!!!!!!!!!!

    Wednesday, February 3, 2010

    Rajgira and atta puri/poori / Amaranth seeds and whole wheat poori

    Rajgira or ramdana or amaranth seeds are poppy seeds look alikes, it is a good source of dietry fibers and protein. I bought rajgira from Indian store to make laddoos, but for some reason the seeds wouldnot pop. Determined not to throw them, I made a pwd and added it to whole wheat flour and make rotis which I did not like. So I made puris instead , S and M loved these puris.



    Ingredients
    1 cup rajgira flour/amaranth(I roasted the rajgira and powederd it was a little coarse, if using store bought rajgira flour,add 1tbsp semolina/sooji to it.)
    1&1/4 cup atta/whole wheat flour
    Salt to taste
    Water to mix the flours to dough.


    Method:
    • Mix well the rajgira flour with  whole wheat flour and salt and add just enough water and knead to  form a stiff but pliable dough . 
    • Cover with a damp cloth or damp tissue and keep aside for 30 mins.
    • Mix again( donot knead).
    • Pinch of small lemon sized dough and roll them in between your palms to make small and smooth rounds .
    • Flatten and roll out into puris or use a puri press.
    • Meanwhile, heat oil and when hot, slide (donot drop) one puri at a time .
    • When the puri starts to rise a little put a slotted spatula on the puri apply very gentle pressure.
    • The puri will puff, turn and cook till the puri is golden brown on both sides.
    • Remove and drain on paper towels.
    • Repeat with the others.
    • Serve hot with curry of your choice or just sprinkle some sugar when the puris are hot.
    • Enjoy!!!
    Note:-
    •  You can also make masala puris by adding green chilly paste or redchilly pwd along with some garam masala and kala namak(black salt).
    • Can add tomato puree instead of water for kneading the dough to make tomato puris.

    Kobbari Annam/Coconut Rice.

    Today is one of those days, when I'm too lazy to make 2 curries and rice.....I wanted to ask S to get lunch form a near by restaurant, but instead decided to make kobbari annam/coconut rice, when I saw a can of coconut milk in the cupboard. Its very simple and will be done in about 20-30 mins.



    Ingredients:
    1&1/2 cups of uncooked basmati rice
    3 cups of coconut milk diluted in a little water
    1/2 cup shredded coconut pwd
    4 green chillies slit(increase or decrease the amount acc to taste)
    1 small onion(optional)
    1 tsp ginger(chopped)
    10-12 cashews(optional)
    6 curry leaves
    2 dried red chillies(torn)
    1/2 tsp jeera/cumin seeds
    1/2 tsp mustard seeds
    1/2 tsp ajwain seeds
    1&1/2 tsps urad dal/minappappu
    1 tsp chana dal/senaga pappu
    1tbsp ghee
    Salt to taste


    Method:
    • Heat 1 tsp oil in a pressure cooker, when hot, add the onion, green chillies, ginger , cashews and saute for 3 mins.
    • Add the shredded coconut pwd and fry for another 2-3 mins.
    • Add the basmati rice and salt and saute for 2-3 mins, add the coconut milk, mix well and close the lid and cook for 1 whistle.
    • Add ghee in another pan and when hot, add the cumin seeds, mustard seeds, and when they splutter add the dried red chillies, urad dal, chana dal and curry leaves and saute for 2 mins.
    • Switch off and add to the cooked rice and mix.
    • Serve with chicken,mutton curry or aloo kurma or any other masala curry.
    • Enjoy!!!

    Tuesday, February 2, 2010

    Nellore Fish Pulusu/ Fish in tangy tamarind gravy

    I first had Nellore fish pulusu at my friend D's house. She's from Nellore. Knowing how much I love seafood, she asked her mother to make it for me when I went to her house. I fell in love with this curry with the first morsel. It was out of this world. I tried to recreate the recipe and it's not as good as D's mother's  but pretty close. I think the ingredients and fish here also made a major difference.


    Ingredients:
    10 pieces of tilapia(steak cut)
    6 green chillies, slit length wise
    2 large onion chopped
    2 medium tomatoes
    4 tbsps tamarind pulp
    4-6 curry leaves, torn
    8 methi seeds/fenugreek seeds
    3 tbsps red chilly pwd (increase or decrease acc to your taste)
    Salt to taste
    1/2 tsp turmeric pwd
    2 large garlic pods, crushed
    1 tsp jeera /cumin pwd
    1/2 tsp dhaniya / corriander pwd
    2 tbsps chopped cilantro



    Method:
    • Wash the fish pieces and drain all the water. Marinate with half of the salt, turmeric, chilly pwd and keep aside.
    • Heat oil in a wide pan, when hot, add the methi/fenugreek seeds and 1/2 the curry leaves, saute for 10 secs, add slit green chillies and saute for about a min.
    • Add the chopped onion and fry till the onion turns translucent.Now add the chopped tomatoes and cook till they are soft.
    • Add the remaining turmeric, red chilly pwd, salt and mix well.
    • Now add the marinated fish pieces(arrange each piece beside each other) and let cook for 3 mins on one side. Turn and cook for another 3 mins.
    • Add the tamarind pulp mixed with enough water and pour into the pan till the fish submerges.
    • Place a lid and cook for 10-15 mins on low-medium heat.Stirring the pan in between. Do not use a spatula(the fish pieces might break), hold the sides of the pan and rotate the pan carefully.
    • Check for seasoning or water, if u need any add now.
    • Add crushed garlic pods, jeera/cumin pwd, dhaniya/corriander pwd. Close the lid and rotate the pan like above and keep it back on the flame.
    • Cook for another 10 mins, add the remaining curry leaves.
    • Cook till oil separates.
    • Add the chopped cilantro. Close the lid, cook for another min and switch off the stove.
    • Let stay for atleast 30 mins to 1 hr before serving.
    • Serve with white rice.
    • Enjoy!!!
    U can have it the same day or if u cook it if the morning, u can serve it in the evening (it will taste even better).

    Tofu koftas for New Years potluck.

    When I saw malai koftas at Mahanandi, I decided to try them out for the new year party's potluck, not with paneer, but with tofu and we loved it. And when I asked Indira garu, if  I could use her recipe she agreed. Thank you Indira garu........U can find the original recipe here. Adding tofu instead of paneer is the only change I made.

    I'm sorry for the picture quality.......
     


      

      


     

    Monday, February 1, 2010

    Royyala Vepudu / Shrimp / Prawn Fry

    I love seafood, especially when cooked by ammama. I made prawn/shrimp fry for sunday's dinner and it turned out very good. I like the taste of curry leaves in any non-veg dishes, and so I use curry leaves generously when making these dishes.



    Ingredients:
    300 gms shrimp/prawn
    1/4 tsp turmeric
    1 tbsp red chilly pwd(reduce or increase according to taste)
    1&1/2 tsp garam masala pwd
    1 tbsp ginger- garlic paste
    1tsp cumin pwd
    1tsp corriander pwd
    6-8 curry leaves
    2 large onions sliced
    4 green chillies slit(reduce oe increase acc to taste )
    1tsp lemon juice
    2 tbsps chopped cilantro
    Salt to taste



    Method:
    • Marinate shrimp with half of the salt, red chilly pwd, turmeric, ginger garlic paste for 10-15 mins. Cook covered with 1/8 cup water till the shrimp are cooked.
    • Remove from heat when cooked and keep aside.
    • Heat 2 tbsp oil and when hot, add curry leaves and saute for a minute. Add sliced onion and slit green chillies and saute till the oinon is translucent.
    • Add the remaining ginger garlic paste and fry till the raw smell disappears.
    • Add  remaining salt, tumeric, red chilly pwd, corriander pwd, cumin pwd and garam masala and fry for 2 mins.
    • Add 1/2 cup water along with the cooked shrimp and cook till all the water evaporates.
    • Add cilantro and fry for another min. Switch off, add lemon juice.
    • Serve with roti, white rice. I served it with white rice, tomato rasam.
    • Enjoy!!!

    Thursday, January 28, 2010

    Egg Puffs

    Me, my brother and cousins used to go to this bakery near my nanamma's house and relish puffs and pastries of all kinds.Puffs are puff pastry sheets filled with boiled eggs seasoned with salt and red chilly powder or mixed vegetables, or minced chicken curry or minced meat curry. They are generally served with tomato ketchup. Making puff pastry from scratch is such a pain and time consuming, hence never tried making it before and thats when I came across puff pastry sheets. Now, making puffs is a breeze and I  make them when ever I feel like having 'em. I made egg puffs when my bil visited us a couple of weeks ago.



    Ingredients:

    9 boiled eggs, halved and seasoned with salt and red chilly powder on cut side
    1 Pack Pepperidge farm puff pastry sheets

    Onion Masala
    4 large onions sliced
    4 green chillies  sliced
    1&1/2tsp ginger-garlic paste
    2tsp red chilly pwd(optional)
    1 tsp garam masala pwd
    2-3 curry leaves, chopped
    1/4 tsp fennel pwd
    A pinch of turmeric
    A pinch of sugar(optional)
    Salt to taste

    Method:
    • Thaw the puff pastry sheets as per the instructions on the box.
    • Mean while, heat oil in a kadai. When hot, add the curry leaves, sliced onion and green chillies. Let cook till onion is translucent.
    • Add ginger-garlic paste and saute till the raw smell disappears. Add turmeric, salt, red chilly pwd, fennel pwd, garam masala, sugar  and saute for 2-3 mins.
    • Let cool.
    • Place thawed pastry sheets on a floured surface and cut each sheet into 9 equal parts(u'll get 2 sheets in a box so it would make 18 equal squares).
    • Lighty roll them(do not make them too thin).

    • Place 1 tbsp of mixture on one piece and place the halved egg, cut side down on this.

    • Brush water on all four sides and fold each corner into the middle and seal .

    • Place on a baking tray.
    • Repeat with all the remaining.

    • Brush with milk or egg wash (egg beaten).

    • Preheat oven to 400 degrees F and place the baking tray in the oven and cook for 22-24 mins (check in between) or until they turn golden brown.

    • Serve warm with tomato ketchup.

    Tuesday, January 26, 2010

    60th Republic Day of India and Instant Tiranga Idli/ Tri coloured Idly

                        WISHING A HAPPY REPUBLIC DAY TO INDIA AND EVERY ONE..........





     India celebrates her 60th Republic Day today.  I woke up  with this song (S was listening to it), its been ages I heard this song and it bought back many memories. I made tiranga idli to mark the Republic day .This is very fast and simple.There is no need for fermentation and waiting for 12 hrs to relish your idlis. These are instant. can be made whenever you feel like having idlis or when u have unexpected guests.




    Ingredients:
    1 cup bombai ravva/sooji/cream of rice
    1/2 cup curd/yogurt
    1/2 tsp baking soda
    little more than 1/2 tsp of lemon juice
    Salt to taste
    1/8 cup water( if needed)
    1/2 cup grated carrots
    1/2 cup of mixture of peas, cilantro, pudina, 1 green chilly




    Method:
    • Mix together bombai ravva, curd, baking soda, lemon juice, salt and mix well. Add water if needed.
    • Grease idli plates and pour the batter in them. Garnish with carrots on one end and the green pea mixture on the other, leaving the middle white. 
    • Pour 1 cup water at the bottom of the cooker, place the idli stand in it, close the lid and leave on high for 2 mins and then on medium and cook for 11 mins.
    • Switch off stove, let stand for 5 mins, wet a spoon and remove the idlis from idli paltes.
    • Serve with chutney of your choice or sambar. I served mine with Nellore fish pulusu( Nellore fish curry).
    • Enjoy!!!

    Friday, January 15, 2010

    ICC Dec Challenege: Moong Dal Halwa/Pesarapappu Halwa/Moong dal Seera

    When Srivalli of Spiceyourlife announced that we were to make moongdal halwa for december's challenge....I was pretty excited, as I never made it but had it many times. I made it twice. Once with the second recipe and again without soaking the dal (this is my friend's version).

    Split (Yellow) Moong dhal - 1 cup
    Ghee - 1/2 cup
    Sugar - 3/4 cups to 1 cup (as per required sweetness)
    Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
    Cashews/ raisins roasted in ghee for garnish.




    Method to Prepare:

    • Soak 1 cup moong dal overnight. Next morning, grind to a paste.
    • Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
    • Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
    • Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
    • Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
    • Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
    • Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
    • Cook until the ghee surfaces.
    • Garnish with cashews and raisins.
    • Notes :* Use a thick bottom pan or better nonstick pan
    * Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
    * You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
    * Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
    * Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
    * In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
    * Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

    My friends recipe:


    1/2 cup moong dal
    1/2 cup-3/4 cup sugar(depending on your taste)
    1/2 tsp cardamom pwd
    1&1/2 tbsps dry coconut pwd or fresh grated coconut
    1&1/2 cups water or 1 cup milk and 1/2 cup water
    2 tbsps ghee
    12-15 cashews
    6-8 raisins
    1 tsp rose water(optional)
    Some saffron strands(for colour)

    Method:
    • Dry roast the moong dal on very low flame till they turn golden brown(take care not to burn)or nice aroma fills ur kitchen. Cool ,make a coarse powder and keep aside.
    • Heat ghee and roast the cashews and raisins, keep aside.
    • Now add the moong dal pwd and fry on low flame for about 5-6 mins or till it turns into a nice golden brown colour.
    • Add the coconut and saute for a couple of minutes.
    • Add milk and water slowly, 1/2 cup at a time mix well. Avoid any lumps. Add the cardamom pwd and saffron and cook covered on low heat, stirring occassionaly and taking care not to burn the halwa at the bottom.
    • Once the dal is cooked, add the rose watre, switch off, transfer into a bowl , garnish with cashews and raisins.
    • Enjoy!!!!!

    Tuesday, January 5, 2010

    On a break!!!

    2010 stared off busy.......taking a small break .....will be back soon....
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