Ingredients:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 tspoon
Grated Coconut 1/4 cup
Red chillies 2-3
Uraddal-1/2 tspoon
Mustard 1/4 tspoon
Hing a small pinch(Optional)
Turmeric 1/4 tspoon
Curry leaves a few
Cooking oil 3 tspoon
Salt1/2 tspoon
Method:
Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.Fry mustard,hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.serve hot with roti's or as a side dish for boiled rice.
Sunday, February 15, 2009
Badam Kheer
Ingredients:
Almonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonKesari powder (color) a small pinch (optional).
Method:
Soak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same amount of sugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.
Almonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonKesari powder (color) a small pinch (optional).
Method:
Soak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same amount of sugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.
COOKING MADE EASY
Hello All...
Today i would like to share some cooking made easy tips with you all. modern women find cooking a very tedious job as they have very less time to spend in kitchen.the following tips would help you in saving time as well as making tasty food.
Garam Masala Powder:
Ingredients:
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Method:
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this byusing the above ingredients in the same ratio.
Chutney spread:
1/2 cup grated coconut ,4 red chillies or 1 tsp red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.This chutney can compliment all types of dosas,idlis/vada/can also be used as sandwich spread.
Rasam Masala:
Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Dry Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Masala Preparation:
· Roast black pepper, chana daal, coriander, and asafoetida.
· Add chillies when daal starts getting red.
· Blend the daal mixture and coconut until the powder is fine. Store in airtight container.
Mangalore Rasam Powder(Recommended rasam powder):
Ingredients:
Red chillies - 1 cup (broken into small pieces and tightlypacked).
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Method:
Break up the chillies along with the stalks into smaller pieces(to enable easier powdering). Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in
colour. Add coriander seeds, red chillies, cumin seeds,gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove
from flame and allow to cool. Powder fine and bottle it. This powder can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body.
Basic Curry Sauce:
This sauce can be used for all the vegetables.
Ingredients
· 3 tablespoons vegetable oil or ghee (clarified butter)
· 1 medium onion - finely chopped
· 4 cloves garlic - peeled and sliced
· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
· half teaspoon turmeric powder
· half teaspoon ground cumin seed
· half teaspoon ground coriander seed
1 tablespoon concentrated tomato puree
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.Add the ginger, garlic and green chillies. Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle a few drops of water if you're worried.
Take off the heat and cool a little. Put tsps of cold water in a blender, add the contents of the pan and whizz until very smooth. Add the tomato puree and stir.
Put the pureed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
This can be stored in the air tight container in refrigerator for 7-10 days.use it as and when required.
Curry Powder:
Ingredients
1 1/4 cups Coriander seeds, 3/4 cup Bengal gram dal, 1/2 cup Black gram dal ,3/4 cup Red chilies ,2 tsp.Asafetida powder(Optional), A small lemon sized Tamarind ,3 tsp Oil ,Salt according to taste
Method
1.Roast dry the coriander seeds, Bengal gram dal and black gram dal.
2.Fry the red chilies in 3 tsp. of oil. Mix all the ingredients together and powder them.
3. Store the powder in an airtight container and use when required.
Dough Making:
Ingredients
2 cups whole wheat flour (atta) or as per consumption. Water to knead A pinch of Salt 1tbsp oil (optional)
Method
1. Mix all the ingredients except water. Add a little water at a time and make soft dough.
2. Pat and knead well for several times. The Dough should be neither too thick nor too losing.
3. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.
How to Fold & Roll Parantha/Chapati/ Puri:
Parantha : Stuffed layered Indian Bread
Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.
Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.
Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.
Chapati OR Roti: It is the basic bread & the staple food of IndiansIt is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.
Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides. ORyou can also try this method Cook on Tawa(griddle) for half a minute and then on direct flame till puffed and cooked. Serve hot with some ghee clarified butter on it.
Puri: Deep fried puffed Indian bread.Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.Frying part: Heat oil in a pan OR kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.
Simple Dal:
Ingredients
1 cup Moong dal, 2 cups water,1 onion,1 1/2 tbspghee,1/2 tspsalt.
Method
1. Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point.
2. Boil for 15 minutes, lower the heat and simmer for 1 hour.
3. Slice the onion and fry in the ghee. Add to the dal, stir and serve.
Today i would like to share some cooking made easy tips with you all. modern women find cooking a very tedious job as they have very less time to spend in kitchen.the following tips would help you in saving time as well as making tasty food.
Garam Masala Powder:
Ingredients:
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Method:
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this byusing the above ingredients in the same ratio.
Chutney spread:
1/2 cup grated coconut ,4 red chillies or 1 tsp red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.This chutney can compliment all types of dosas,idlis/vada/can also be used as sandwich spread.
Rasam Masala:
Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Dry Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Masala Preparation:
· Roast black pepper, chana daal, coriander, and asafoetida.
· Add chillies when daal starts getting red.
· Blend the daal mixture and coconut until the powder is fine. Store in airtight container.
Mangalore Rasam Powder(Recommended rasam powder):
Ingredients:
Red chillies - 1 cup (broken into small pieces and tightlypacked).
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Method:
Break up the chillies along with the stalks into smaller pieces(to enable easier powdering). Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in
colour. Add coriander seeds, red chillies, cumin seeds,gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove
from flame and allow to cool. Powder fine and bottle it. This powder can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body.
Basic Curry Sauce:
This sauce can be used for all the vegetables.
Ingredients
· 3 tablespoons vegetable oil or ghee (clarified butter)
· 1 medium onion - finely chopped
· 4 cloves garlic - peeled and sliced
· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
· half teaspoon turmeric powder
· half teaspoon ground cumin seed
· half teaspoon ground coriander seed
1 tablespoon concentrated tomato puree
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.Add the ginger, garlic and green chillies. Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle a few drops of water if you're worried.
Take off the heat and cool a little. Put tsps of cold water in a blender, add the contents of the pan and whizz until very smooth. Add the tomato puree and stir.
Put the pureed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
This can be stored in the air tight container in refrigerator for 7-10 days.use it as and when required.
Curry Powder:
Ingredients
1 1/4 cups Coriander seeds, 3/4 cup Bengal gram dal, 1/2 cup Black gram dal ,3/4 cup Red chilies ,2 tsp.Asafetida powder(Optional), A small lemon sized Tamarind ,3 tsp Oil ,Salt according to taste
Method
1.Roast dry the coriander seeds, Bengal gram dal and black gram dal.
2.Fry the red chilies in 3 tsp. of oil. Mix all the ingredients together and powder them.
3. Store the powder in an airtight container and use when required.
Dough Making:
Ingredients
2 cups whole wheat flour (atta) or as per consumption. Water to knead A pinch of Salt 1tbsp oil (optional)
Method
1. Mix all the ingredients except water. Add a little water at a time and make soft dough.
2. Pat and knead well for several times. The Dough should be neither too thick nor too losing.
3. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.
How to Fold & Roll Parantha/Chapati/ Puri:
Parantha : Stuffed layered Indian Bread
Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.
Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.
Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.
Chapati OR Roti: It is the basic bread & the staple food of IndiansIt is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.
Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides. ORyou can also try this method Cook on Tawa(griddle) for half a minute and then on direct flame till puffed and cooked. Serve hot with some ghee clarified butter on it.
Puri: Deep fried puffed Indian bread.Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.Frying part: Heat oil in a pan OR kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.
Simple Dal:
Ingredients
1 cup Moong dal, 2 cups water,1 onion,1 1/2 tbspghee,1/2 tspsalt.
Method
1. Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point.
2. Boil for 15 minutes, lower the heat and simmer for 1 hour.
3. Slice the onion and fry in the ghee. Add to the dal, stir and serve.
Bread Pizza
Ingrediants:
1/2 loaf Sandwich bread
mozzarella cheese-100gms
Pizza sauce(Maggi pizza spread)/tomato sauce
chopped onions-2small
sliced tomatoes-2
chopped capsicum-1 large
mushroom-50gms
babycorn-50gms
Method:
Take sandwich bread and toast it for a minute,take pizza sauce/tomato sauce and spread evenly on the bread,cut onions tomatoes and capsicum in to small square pieces and place evenly on the toast.
put the toast inside the microwave and grill for 3 minutes.take the toast out and spread grated mozzarella cheese on it evenly.
place babycorn and cooked mushrooms on the cheese layer.grill it again for 1/2 minute so that the cheese melts.take it out and Serve hot.Your kids would simply love it:)
1/2 loaf Sandwich bread
mozzarella cheese-100gms
Pizza sauce(Maggi pizza spread)/tomato sauce
chopped onions-2small
sliced tomatoes-2
chopped capsicum-1 large
mushroom-50gms
babycorn-50gms
Method:
Take sandwich bread and toast it for a minute,take pizza sauce/tomato sauce and spread evenly on the bread,cut onions tomatoes and capsicum in to small square pieces and place evenly on the toast.
put the toast inside the microwave and grill for 3 minutes.take the toast out and spread grated mozzarella cheese on it evenly.
place babycorn and cooked mushrooms on the cheese layer.grill it again for 1/2 minute so that the cheese melts.take it out and Serve hot.Your kids would simply love it:)
Saturday, February 14, 2009
Mooli Kofta Curry (Radish Kofta Curry)
Ingredients:
1/2 kg white radish
1 tbsp grated coconut
1/2 tbsp peanuts
2 tbsp roasted gram flour
1 tsp garam masala
2 red chillies
1 green chilli
1 onion
1 tbsp coriander leaves
salt
oil for deep frying
Gravy :4 red chillies
1 tsp garlic paste
1 tsp coriander powder
1/2 tsp turmeric
3 diced onions
1 ground onion
100 ml oil
125 ml curd
1 tsp garam masala
4 green cardamoms
1" chopped ginger
Method:
Cut radish into small pieces. Boil until tender drain and grind. Grind coconut, peanuts, gram flour, garam masala and red chillies together. Chop green chillies, onions and coriander. Add ingredients with salt to the radish. Fry small roundels in hot oil until colored. Drain. For the gravy, grind red chillies, salt, garlic, coriander powder and turmeric together. Fry in hot oil until colored. Add diced and ground onion. Fry for five minutes. Pour in curd, followed by garam masala, cardamoms and finely chopped ginger. Pour in 150 ml water. Simmer for 2-3 minutes. Add koftas to the pan. Cook until heated through. Serve hot.
1/2 kg white radish
1 tbsp grated coconut
1/2 tbsp peanuts
2 tbsp roasted gram flour
1 tsp garam masala
2 red chillies
1 green chilli
1 onion
1 tbsp coriander leaves
salt
oil for deep frying
Gravy :4 red chillies
1 tsp garlic paste
1 tsp coriander powder
1/2 tsp turmeric
3 diced onions
1 ground onion
100 ml oil
125 ml curd
1 tsp garam masala
4 green cardamoms
1" chopped ginger
Method:
Cut radish into small pieces. Boil until tender drain and grind. Grind coconut, peanuts, gram flour, garam masala and red chillies together. Chop green chillies, onions and coriander. Add ingredients with salt to the radish. Fry small roundels in hot oil until colored. Drain. For the gravy, grind red chillies, salt, garlic, coriander powder and turmeric together. Fry in hot oil until colored. Add diced and ground onion. Fry for five minutes. Pour in curd, followed by garam masala, cardamoms and finely chopped ginger. Pour in 150 ml water. Simmer for 2-3 minutes. Add koftas to the pan. Cook until heated through. Serve hot.
Mirchi ka salan
Ingrediants:
250 gm large green chillies
50 gm cooking oil
05 gm mustard seeds
02 gm cloves
05 gm curry leaves
100 gm sauted onion paste
25 gm ginger garlic paste
50 gm tamarind
salt10 gm
coriander leaves
Salan Paste
50 gm peanuts
50 gm coconut
15 gmsesame seeds
20 gm coriander seeds
10 gm cumin seeds
05 red chillies
05 gm peppercorns
Method:
Slit and deep fry the green chillies in hot oil. Remove and keep aside.Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.Mix the sauted onion paste and stir for 3 minutes. Add the salan paste and continue stirring.Pour 15 ml of water at intervals to avoid paste sticking to the pan.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce. Add the salt and the fried chillies to the hot gravy.Boil the gravy for 1 minute. Remove and garnish with finely chopped coriander leaves.
Variation:Capsicums can also be used in the place of chillies.
250 gm large green chillies
50 gm cooking oil
05 gm mustard seeds
02 gm cloves
05 gm curry leaves
100 gm sauted onion paste
25 gm ginger garlic paste
50 gm tamarind
salt10 gm
coriander leaves
Salan Paste
50 gm peanuts
50 gm coconut
15 gmsesame seeds
20 gm coriander seeds
10 gm cumin seeds
05 red chillies
05 gm peppercorns
Method:
Slit and deep fry the green chillies in hot oil. Remove and keep aside.Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.Mix the sauted onion paste and stir for 3 minutes. Add the salan paste and continue stirring.Pour 15 ml of water at intervals to avoid paste sticking to the pan.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce. Add the salt and the fried chillies to the hot gravy.Boil the gravy for 1 minute. Remove and garnish with finely chopped coriander leaves.
Variation:Capsicums can also be used in the place of chillies.
Monday, January 26, 2009
Bread Upma
Ingredients:
crusty bread-1
3 tbsp of yogurt (preferably homemade)
1 small yellow onion,
chopped1 green chilli,
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp chilli powder
a few curry leaves and coriander leaves
salt to taste
Method:
Cut the loaf of bread into 1/2 inch chunks.
Whisk the yogurt to make it smooth. Add some salt to taste. Marinate the bread pieces in it, till you get the other ingredients ready or for 10 mins. This step is what gives the bread upma a very tangy, yummy flavor.
Heat the oil in a pan and add the mustard and jeera seeds. When they pop, add the green chillies, and curry leaves.
Add the onions and saute lightly.
Add the turmeric powder
Add the bread pieces and turn gently to mix well
Add salt and chilli powder to taste
Sprinkle coriander leaves
Notes:
If you use french bread or other similar crusty bread, it stands up very well to the marinade and retains it shape and texture.
The yogurt gets absorbed into the bread, gives it a lot of flavor and also a nice crispy crust if you fry the pieces well
If you don't like yogurt, you can add a little bit of lime/lemon juice
crusty bread-1
3 tbsp of yogurt (preferably homemade)
1 small yellow onion,
chopped1 green chilli,
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp chilli powder
a few curry leaves and coriander leaves
salt to taste
Method:
Cut the loaf of bread into 1/2 inch chunks.
Whisk the yogurt to make it smooth. Add some salt to taste. Marinate the bread pieces in it, till you get the other ingredients ready or for 10 mins. This step is what gives the bread upma a very tangy, yummy flavor.
Heat the oil in a pan and add the mustard and jeera seeds. When they pop, add the green chillies, and curry leaves.
Add the onions and saute lightly.
Add the turmeric powder
Add the bread pieces and turn gently to mix well
Add salt and chilli powder to taste
Sprinkle coriander leaves
Notes:
If you use french bread or other similar crusty bread, it stands up very well to the marinade and retains it shape and texture.
The yogurt gets absorbed into the bread, gives it a lot of flavor and also a nice crispy crust if you fry the pieces well
If you don't like yogurt, you can add a little bit of lime/lemon juice
Atukula Upma(Poha upma)
Ingredients:
2 cups of poha (thick variety)
1 medium onion
1-2 green chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
juice of 1 small lime/lemon
a few curry leaves (5-6)
salt to taste
a pinch of sugar (optional)
1 tbsp fresh/frozen shredded coconut
1 small tomato
a handful of coriander leaves
Method:
Wash the poha well in several changes of water.
Set aside for 30 mins to 1 hour
Heat 1 tbsp oil in a pan
Add the mustard seeds and when they pop add the curry leaves, chopped onions and chopped green chillies.
Saute the onions till translucent
Add the soaked poha
Add the salt, sugar and turmeric powder and stir well.
Cover the pan with a lid and let poha steam for 8-10 minutes. Sprinkle with a little water if it seems to burn at the bottom.
When the poha is well cooked, turn off the flame.
Add the lemon juice and mix well.
To serve, garnish with fresh chopped tomatoes, grated coconut and cilantro leaves.
The crunchy, sweet juiciness of the tomato provides a wonderful contrast to the soft lemony bite of the poha.
2 cups of poha (thick variety)
1 medium onion
1-2 green chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
juice of 1 small lime/lemon
a few curry leaves (5-6)
salt to taste
a pinch of sugar (optional)
1 tbsp fresh/frozen shredded coconut
1 small tomato
a handful of coriander leaves
Method:
Wash the poha well in several changes of water.
Set aside for 30 mins to 1 hour
Heat 1 tbsp oil in a pan
Add the mustard seeds and when they pop add the curry leaves, chopped onions and chopped green chillies.
Saute the onions till translucent
Add the soaked poha
Add the salt, sugar and turmeric powder and stir well.
Cover the pan with a lid and let poha steam for 8-10 minutes. Sprinkle with a little water if it seems to burn at the bottom.
When the poha is well cooked, turn off the flame.
Add the lemon juice and mix well.
To serve, garnish with fresh chopped tomatoes, grated coconut and cilantro leaves.
The crunchy, sweet juiciness of the tomato provides a wonderful contrast to the soft lemony bite of the poha.
Dahi Baigan(Brinjal with curd)
Ingredients:
4 Japanese eggplant(long brinjals)
1 medium onion
1 tbsp ginger-garlic paste
4-5 green chillis
2 tbsp sour cream (or use yogurt mixed with 1 tbsp all purpose flour)
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric powder
curry leaves
coriander for garnish
Method:
Cut the eggplant lengthwise and then slice into half moons. Sprinkle eggplant with salt and mix the ginger-garlic paste. Put in a colander and leave to marinate for 1-2 hours. It helps to keep a bowl filled with water on top to weigh it down. The bitter juices will come out of the eggplant and the eggplant will fry up nicely.Heat a little oil in a wok and pan fry the till brown and crispy. Fry in small batches to get them nice and crispy.Chop the onions and green chillis. Heat 1 tsp oil in a pan. Add the mustard seeds and jeera seeds. When they pop, add the curry leaves, green chillis and chopped onion. Fry lightly. When the onions turn translucent, add turmeric powder and salt.Gently mix in the sour cream and heat slowly. The mixture will slowly boil. Set aside.Mix the eggplant and gravy just before serving and garnish with chopped cilantro. The combination of turmeric and the sour cream gives it a very flourescent yellow color - quite unusual
Badam/Almond Halva
Ingredients:
1 cup whole almonds
1.5 cups of sugar approx
2 tbsp of milk
3 tbsp of ghee (or more if you want a richer halva)
2 cups + 1/2 cup of water
a few drops of orange food coloring (optional)
cardamom powder (optional)
Method:
Boil 2 cups of water and soak the almonds for 1 hour. Alternatively, you can heat the almonds and water till the water comes to a boil and then let it cool.
Peel the skin off the almonds. They should just slip right out the skins when you press on them with your thumb and forefinger.
Finely grind the almonds added very little milk (about 2 tbsp). You can add a little bit more, if the blender blades absolutely refuse to move.
Measure this almond paste. For 1 cup of paste, add 1.5 cups of sugar (you can reduce the amount of sugar if you'd like a less sweeter dish)
Melt the sugar with the 1/2 cup of water in a saucepan.
Let this sugar syrup come to a rolling boil.
Add the ground almond paste and stir well to avoid any lumps.
Keep stirring this mixture so that it does not stick to the bottom of the pan.
Add a few tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.
Keep stirring and cooking till the mixture gets slightly thick.
Add the food coloring (if using)
The mixture will become slightly translucent and shiny. You are looking for a jam like consistency here. The consistency is somewhat like thick idli/pancake batter.
Add the cardamom powder if you wish. My family prefers the taste of the halva without it, so I leave it out.
Switch of the heat and let the halva cool. The halva will solidify a lot after cooling. If you live in a really warm place, the mixture may not solidify enough. In that case, simply pop it in the fridge for a few minutes to set.
Roll into small balls (the heat from your hands as you roll it, will give a glossy look to the halva) or serve in a cup.
1 cup whole almonds
1.5 cups of sugar approx
2 tbsp of milk
3 tbsp of ghee (or more if you want a richer halva)
2 cups + 1/2 cup of water
a few drops of orange food coloring (optional)
cardamom powder (optional)
Method:
Boil 2 cups of water and soak the almonds for 1 hour. Alternatively, you can heat the almonds and water till the water comes to a boil and then let it cool.
Peel the skin off the almonds. They should just slip right out the skins when you press on them with your thumb and forefinger.
Finely grind the almonds added very little milk (about 2 tbsp). You can add a little bit more, if the blender blades absolutely refuse to move.
Measure this almond paste. For 1 cup of paste, add 1.5 cups of sugar (you can reduce the amount of sugar if you'd like a less sweeter dish)
Melt the sugar with the 1/2 cup of water in a saucepan.
Let this sugar syrup come to a rolling boil.
Add the ground almond paste and stir well to avoid any lumps.
Keep stirring this mixture so that it does not stick to the bottom of the pan.
Add a few tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.
Keep stirring and cooking till the mixture gets slightly thick.
Add the food coloring (if using)
The mixture will become slightly translucent and shiny. You are looking for a jam like consistency here. The consistency is somewhat like thick idli/pancake batter.
Add the cardamom powder if you wish. My family prefers the taste of the halva without it, so I leave it out.
Switch of the heat and let the halva cool. The halva will solidify a lot after cooling. If you live in a really warm place, the mixture may not solidify enough. In that case, simply pop it in the fridge for a few minutes to set.
Roll into small balls (the heat from your hands as you roll it, will give a glossy look to the halva) or serve in a cup.
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