Wednesday, April 27, 2011

Cabbage Rasam

1 cup shredded cabbage
1 cup moong dhal(skinless, yellow)
4-5 spoons of tamarind extract
3 spoons of rasam powder
1 spoon of turmeric powder
1 spoon oil
1/4 spoon mustard seeds
1/4 spoon cumin seeds
few springs curry leaves
salt as per taste

Bring water to boil and cook moong dhal and cabbage together till they are soft.
Once its boiled add tamarind extract, rasam powder, turmeric and salt, Mix well.
Add 1 glass of water and leave it to boil again.
In a different pan heat oil add mustard seeds when they splutter add cumin seeds and curry leaves and pour this on rasam.
Spinkle few springs of coriander leaves on top.

Dhal Fry

1 cup boiled toor dhal
1 big onion finely chopped
1 big tomato chopped into 1/4 size.
1spoon of oil
1 spoon mustard seeds
1/2 spoon hing
1/4 spoon of cumin seeds
1 small inch ginger finely chopped
1 garlic pod cut into small pieces
1 spoon of turmeric
few curry leaves
1 spoon of chilly powder
salt as per taste.

First boil toor dhal with turmeric and and once it cools mash it and keep aside.
In a pan heat oil add mustard seeds when they start spluttering add hing, jeera, ginger garlic, curry leaf.
Now add onion to the pan and a pinch of salt so onion will be fried faster.
Once onion turns to slight brown add tomato and cook for 2-3 mins or till tomato softens
Now add chilly powder and salt and mix well, and pout this on the boiled dhal mix well
Garnich with coriander leaves and serve hot with rice or chapathi

Coconut Rice

1 cup grated coconut
3 spoons of ghee
1 spoon of mustard seeds
1 spoon of bengal gram dhal
1 spoon of urad dhal
3-4 dry chilly
1/4 cup of peanuts
salt as per taste.
1 cup cooked rice.

Add ghee to the pan and once it heats up add mustard when it starts spluttering add bengal gram dhal, urad dhal dry chilly, peanuts.
When everything is fried and aroma comes add grated coconut and mix on low flame for 3-4 mins till the colour of coconut changes.
Now mix the cooked rice with this and serve hot with any pickle and papad.

Tuesday, April 26, 2011

Palak Makai Rice

1small bunch of palak leaves.
1 cup of boiled corn kernels
1/4 spoon of cumin seeds
1 garlic pod cut into small pieces.
1/4 inch of ginger
1 tsp ghee
salt as per taste.
1 spoon garam masala
1 bay leaf
1 small cinnamon
1/4 spoon chilly powder
1 bowl of cooked rice.

Add ghee to the pan once it heats up add cinnamon, cumin seeds, bay leaf, ginger garlic.
When everything is fried properly add finely chopped palak leaf and boiled corn and sprinkle few drops of water and close the lid for 3-4 mins.
Now add salt, garam masala and chilly powder and mix well, if you feel the masala is looking very dry add a spoon of ghee and mix well.
Now mix this with already cooked rice and serve hot with any raita of your choice.

Rice Vada

1 cup rice
1 cup toovar dhal
1 garlic pod
3-4 dry chillies
1/4 spoon pepper
1/4 spoon cumin seeds
1 big onion finely chopped
coriander leaves few springs
salt as per taste
oil for frying.

First soak rice, toovar dhal and dry chilly in water for about an hour.
Grind the above with garlic, cumin seeds, pepper and little water.
Make sure the paste is not too smooth.
In the meantime heat the oil to deep fry the vadas.
Now take the grind mixture in a vessel add salt, chopped onion and corainder leaves mix well.
Now take the mixture in a hollow spoon and drop in the oil carefully and when the colour changes to golden brown its ready.
Serve hot with any sauce or chutney of your choice.

Monday, April 25, 2011

Capsicum Masala

1-2 Green Capsicum
1/4 spoon Cumin Seeds
2 spoons besan flour
1 spoon chilly powder
2 spoons dhaniya powder
3-4 dry chilly
1/4 spoon of mustard seeds
1/4 spoon of hing
2 spoons of oil
salt as per taste
coriander leaves for garnishing

Take the capsicum wash them and chop into small pieces and keep aside.
In a bowl mix together besan, chilly powder, dhaniya powder and hing with little water without forming lumps.
Now heat a pan and pour oil once it heats add mustard cumin seeds and dry chilly.
when the dry chilly changes the colour add the capsicum pieces, sprinkle little water close the lid for 2-3 mins and cook,
Now add salt and prepared batter of besan, chilly poweder hing and dhaniya powder to the capsicum.
Add a glass of water and cook for 4-5 mins or till the raw smell goes.
Ready to serve when bubbles form in the gravy.
Garnish with coriander leaves and serve hot with chapathis and rotis

Monday, April 11, 2011

Moong Sprouts Gravy

1 cup moong sprouts
1 tomato
1 onion
2 spoons dhania powder
2 spoons chilly powder
2 spoons jeera powder
1 spoon garam masala
oil 2 spoons
salt as per taste

Boil the moong sprouts, but not very mushy.
Add oil to the pan once it heats add mustard seeds, jeera seeds when it starts spluttering.
Add onion, when colour changes add tomato and saute for 5 mins.
Now add all the powders in order add salt and mix evenly.
At this stage add the boiled sprouts and a cup of water.
Once bubbles forms, switch off the flame and garnish with coriander leaves.

Sunday, April 10, 2011

Tomato Pickle

9-10 tomatoes
Chilly powder 3 tsp
Methi seeds 2 tsp
Mustard 3tsp
Hing 1/2tsp
turmeric 1 spoon
salt as per taste
oil 1/2 cup( since this is a pickle and not a chutney it does require oil and if oil is very less the pickle wont stand for a long time)
Wash and finely chop the tomato and separate the juice.
In a pan without adding oil fry mustard and methi seeds, once it cools, grind them to a fine powder and keep aside.
Now take a pan and add the oil once it heats add mustard, hing and turmeric, when you get the aroma add the tomato very slowly and mix it well, you can put all the tomatoes and then mix.
close the lid and cook on low flame for 10-15 mins, make sure to stir at regular intervals, so that the tomato pickle is not burnt.
When the water is completely absorbed and it comes to a thick consistency, add salt chilly powder and the ground methi and mustard powder and mix well.
Now keep it on high flame for 2-3 mins, mix well and turn off the flame.
Once the pickle comes to room temperature, transfer to an air tight container and refrigerate it.

Palak Subzi

                                                        1 Bunch palak/spinach leaves
1 big onion
1 big tomato
1 spoon ginger garlic paste
1 spoon jeera
2-3 finely chopped green chilly
1/2 spoon turmeric
1 spoon chilli powder
1 spoon garam masala
Oil 2 spoons
Salt as per taste

Cook palak cool it and grind it with green chilli.
Heat oil add jeera, ginger garlic paste and saute for 2mins
Now add onion and saute till the colour changes to slight brown.
Now add tomato and cook for 2-3 mins.
Now add garam masala, chilly powder, turmeric and salt.
Add the palak paste and cook till bubbles form.
Garnish with fresh cream or butter.

Saturday, April 9, 2011

Capsicum Rice

2 green capsicum
2 cups of rice
2 onions, medium size
2-3 spoons of jeera
8-10 dry chillies
1/4 cup of peanuts
curry leaves
3-4 spoons of oil
Tamarind extract 2-3 spoons
salt as per taste
coriander leaves few springs
Add one spoon of oil to the pan and add peanuts, jeera and dry chillies. fry these till the colour changes and u start getting the aroma. Cool this and make a fine powder.
In the pan add 3-4 spoons of oil once it heats up add mustard, curry leaves, finely chopped onion and capsicum and mix well on low flame till onion changes the colour and capsicum softens. you can keep the lid closed for 3-4 mins for the capsicum to soften.
At this stage add tamarind extract, salt and the prepared ground mixture of peanut jeera and dry chilly and mix well..... 
Take off from flame and sprinkle with coriander, and you can add a spoon of butter, if you wish to, and mix evenly with already cooked rice serve hot with any raita of your choice.........
Suggestions : Cashews and peanuts can also be added along with mustard seeds. Do not over cook the capsicum.

Masti Mango Smoothie

I just thought the first post should be something sweet, kuch meetha ho jaaye :)
Last evening had this yummy and tasty smoothie, all thanx to mittu.............

2 ripe mangoes
Vanilla ice cream 4-5 scoops
milk 2 glass
sugar as per your taste
almonds cut and roasted..
few raisins.
ice cubes.

Preparation Method
  • Take both the  mangoes wash them and cut into small pieces and keep aside.
  • Keep aside few cut mango pieces for garnishing.
  • For the smoothie put the rest of the mango pieces, milk, sugar & vanilla ice cream, make sure the smoothie is thick.
  • Now take a big glass, drop in a ice cube, put some mango pieces, pour the smoothie, again put some mango pieces, raisins and almonds.
  • Suggestions : Any dry fruits can be added according to your taste.