Panna Cotta

The first Italian dessert I ever made! When I first made Panna Cotta, I had followed a recipe from Food Network's 'Everyday Italian' for an Espresso Panna Cotta. The easiest one to make, requires very little preparation and time!
This time, I just used a store bought Panna Cotta mix that came with a Raspberry sauce mix too.

Ingredients : milk & cream, 1 cup each.

Followed directions on the box:

Bring milk to a boil, remove from heat and whisk in the Panna Cotta mix. Add 1 cup whipping cream, whisk until well combined. Pour into small ramekins or desert dishes. Chill for 2 hours or more. Turn onto a serving plate, garnish with raspberry sauce.

Sorakaya-Tomato Pappu (Bottlegourd-Tomato Dal)

 

Ingredients

Toor dal - 1 cup (washed & soaked in warm water for 1/2 hr)

Sorakaya - 3 cups, chopped 1" cubes (peel the skin & chop)

Tomatoes - 3 medium, roughly chopped

Onion - 1 medium, roughly chopped

Green chillies - 4

Turmeric - 1/2 tsp

Salt - 1 tsp (adjust per taste)

Water - 1 cup

Amchur powder - 2 tsp

 

Seasoning/Popu:

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Dried red chillies - 2, tear and deseed

Garlic - 2 cloves, minced

Curry leaves - sprig

 

Oil - 2 tsp

Ghee - 2 tsp (optional)

Method

1. Pressure cook toor dal, sorakaya, tomatoes, onion, green chillies with turmeric, salt and 1 cup water for upto 4 whistles. 
2. When pressure is released, remove the lid and add amchur powder, adjust salt.
3. In a small saucepan, heat 2 tsp oil for seasoning. When oil is hot, add mustard seeds. When they start crackling, add rest of the ingredients called for under seasoning. Fry for just a few seconds and add this seasoning to dal mixture.

Stir in 2 tsp ghee for that perfect taste! Serve with warm rice!

Pudina Pulav

Ingredients
Pudina (Mint) Leaves - 2 cups, packed (add little water and make puree)
Basmati Rice - 2 1/2 cups (I use the 'cup' from the electric rice cooker)
Water - 4 cups and Mint puree - 1 cup : to cook rice
Green chillies - 6 (adjust per taste)

Cloves (lavang) -5 

Cardamom pods - 3
Cinnamon - 1/2" piece, make a coarse powder
Cumin seeds - 1/2 tsp
Ginger Garlic paste - 1 tsp
Curry leaves - sprig
Onion - 1 medium, roughly chopped
French beans - 1 cup, chopped 
Green peas - 1 cup
a pinch of turmeric

Salt to taste
Pulav masala - 2 tsp
2 tbsp oil

1 tbsp butter (optional)


Method

1. Make a puree of mint leaves and green chillies. Set aside
2. Start the electric rice cooker on 'cooking' . When the cooker is hot, add oil & butter and toss cumin seeds. Once they fry up, add cloves, cardamom, cinnamon powder, ginger & garlic paste
3. Let the ginger garlic paste fry for a minute, toss in curry leaves & chopped onion. Saute onion until translucent.
4. Stir in beans, add 1/4 tsp salt and let fry for 3 minutes. Add peas, fry for 2 minutes.
5. Add washed rice, turmeric, salt and pulav masala. Mix and let fry for 3 minutes.
6. Add mint puree and water, adjust salt. Cover and cook until done.
7. To get a dry texture, remove the cooked rice to a wide bowl and spread to cool.

Is perfect all by itself or serve with any korma.

Bendakaya-Soya Chunks Pulusu (Okra-Soya Chunks in Spicy Sauce)

I was wondering how soya chunks would taste in a tamarind sauce. After some thought, decided to combine okra & soya chunks. I was happy with the result! The soya chunks absorbed the spicy sauce - they were chewy & juicy! This sauce variety is good with rice.

Ingredients

Bhindi - 12 (wash, dry & cut into 1 1/2 " pieces)

Soya chunks - 12 (soak in warm salted water for 10 mins. wash & squeeze water)

1 big onion, thinly sliced and halved

1 big tomato, roughly chopped

2 tbsp tamarind pulp

Turmeric - 1/2 tsp
Salt to taste

Red chillie powder (Paprika) - 1 tsp
Sambar powder - 1 tsp
Fennel seed powder - 1 tsp
Green chillies - 4, slit lengthwise
Cilantro (Coriander) leaves - 2 tbsp, finely chopped

Oil - 2 tbsp

Water - 3 cups

For seasoning:

Mustard seeds - 1/2 tsp
Cloves (lavang) - 3, crushed
Cumin seeds - 1/2 tsp

Dried red chillie - 2, tear and deseed
Garlic - 3 cloves, minced
Curry leaves - sprig

Method

1. Heat oil in a saucepan, do the seasoning - starting with mustard seeds. When they crackle, toss in cloves, cumin seeds, red chillie, garlic & curry leaves
2. Immediately add onion, saute just until tender
3. Add in tomato pieces, salt & turmeric. Mix, cover & cook until tomatoes soften
4. Add 3 cups water, tamarind pulp, green chillies. Toss in cut bhindi & soya chunks
5. Let boil until bhindi softens, stir in red chillie, sambar and fennel seed powders.
6. Boil for 10 minutes, turn the heat off & sprinkle chopped coriander leaves

Dondakaya (Tindora) Vepudu

This recipe involves deep frying, you wouldn't want to make it too often.
Well, you just might, after you try it out once!! J

Ingredients

Tindora (Dondakaya), thinly sliced - 1 lbs

Onion - 1 medium, finely chopped

Peanuts, toasted - 2 tbsp

Coconut, grated - 2 tbsp

Curry leaves - a sprig

Cumin seeds - 1/2 tsp

Garlic, chopped - 1 tsp

Salt to taste

Turmeric - 1/2 tsp

Red chillie powder - 1 tsp (adjust per your taste)

Oil - to deep fry

Method

1. Wash, dry and thinly slice tindora, lengthwise. (You can also slice them into thin rounds)
2. Deep fry them in oil until they shrivel, remove onto a paper towel.
3. In a saute pan, heat a tsp oil and do the seasoning of cumin seeds, chopped garlic, curry leaves. Stir in finely chopped onion, saute until translucent. Toss in toasted peanuts and the fried tindora pieces.
4. Add salt, turmeric, red chillie powder. Mix well. Stir in fresh grated coconut. Turn the heat off.

Serves as an excellent side dish with Rasam or Sambar.

Stuffed Brinjal/Eggplant (Gutthi Vankaya )

Ingredients
14 small eggplants (you can use white or purple variety)
Tomato paste - 2 tsp
Tamarind pulp - 2 tsp
Sugar - 2 tsp
Oil - 2 tbsp
Water - 1/2 cup

Coriander leaves (Cilantro), chopped - 2 tbsp

make a fine paste:
Onions - 2 small
Corainder seeds - 2 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger - 1/2" piece
Garlic - 3 cloves
Green chillies - 4 (optional)
Coconut, grated - 2 tbsp

Turmeric - 1/2 tsp
Red chillie powder - 1 tsp
Salt to taste

Method

• Make slits to the eggplants, leaving the stem side intact
• Add salt, turmeric and red chillie powder to the ground paste. Stuff the eggplants with the ground paste
• Heat oil in a wide skillet. Add stuffed eggplants and the leftover ground paste, fry on low heat until eggplants become soft on the outside, and the paste loses its raw smell
• Add tomato paste, water, tamarind pulp and sugar
• Mix, cover and simmer for 15-20 minutes
• Adjust salt, if required
• Turn the heat off, sprinkle chopped coriander leaves
• Serve with rice

Red Chard/Swiss Chard - Toor Dal

I guess most of the leafy vegetables make a nice pairing with dals and the bonus is, our family loves dal! so, it is Chard with Toor Dal.

Ingredients
Toor dal - 1 cup, wash and soak in warm water for 30 minutes.

Chard leaves - 1 bunch, roughly chopped (there are 5 or 6 big leaves in a bunch)

2 tomatoes, big - roughly choppped
1 onion, big - roughly chopped
4 green chillies, slit lengthwise
Turmeric - 1/2 tsp
Salt to taste
Water - 1 cup
Tamarind pulp - 2 tsp

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic cloves - 3, (chopped/minced)
Curry leaves - 1 sprig
Ghee - 2 tsp (optional)

 Method

1. Pressure cook toor dal and chard with 1 cup water, tomatoes, onion, green chillies, turmeric & 1 tsp salt. Cook until soft or until 4 whistles.
2. Once the pressure is released, remove the lid and turn the heat on. Add tamarind pulp and let any excess water evaporate. Turn the heat off.
3. In a small saucepan, heat 2 tsp oil to do the seasoning.
4. Add mustard seeds, cumin seeds, red chillies, garlic & curry leaves. Let fry for just 1/2 a minute and add this seasoning to the dal. Adjust salt and add 2 tsp ghee.

Serve with warm rice or can be had with roti/phulka.

Cauliflower - Kasuri Methi

Very simple preparation! I know, I say this for all the recipes, but they are truly simple! Aren't they?! J

Ingredients
Cauliflower florets - 5 cups
Onion - 1 medium, finely chopped
Kasuri methi - 2 tbsp
Red chillie powder (Paprika) - 1 tsp
Turmeric
Salt to taste
Cumin seeds - 1/2 tsp
Garlic cloves - 3 (slivered/chopped)
Curry leaves - 1 sprig
Garam masala powder - 1 tsp
Oil - 2 tbsp

Method

1. Heat oil in a wide skillet, do the seasoning of cumin seeds, garlic cloves, curry leaves.
2. Immediately add finely chopped onion, saute until soft.
3. Toss in the cauliflower florets, sprinkle salt & turmeric. Fry until cauliflower becomes tender.
4. Add garam masala and red chillie powders, mix well. Sprinkle kasuri methi, turn the heat off.

 Good with rice or rotis.

Sooji Halwa

As kids, we loved this sweet! Mom used to make quite often, for our evening tiffin. Now, I make it for my toddler son.

Ingredients

Sooji (Crema of wheat) - 1 cup, fine

Ghee - 4 tbsp

Cashews, Raisins - 2 tbsp

Milk - 3 cups

Sugar - 2 cups

Cardamom powder - 1 tsp

Method

1. Add 1 tbsp ghee in a wide skillet, roast cashews and raisins for a couple of minutes, remove and set aside.
2. 
   Add 1 tbsp ghee to the skillet, roast sooji until it turns into pale brown. Remove and set aside.

Boil 3 cups milk in a saucepan, add cashews and raisins. Lower heat and slowly add roasted sooji while stirring.

Add sugar, cardamom powder and 2 tbsp ghee. Mix well.

Turn the heat off when sooji soaks up all the liquid.

Adjust sugar and ghee as per your preference.

Sooji Halwa gets done in no time! Now, wasn't that easy?

Bell Pepper Chutney/Pacchadi

I had tried this chutney based on a very tempting Capsicum Pacchadi recipe from Sailusfood. Had used red bell pepper instead and made small additions - tomato and fresh coriander leaves, as I absolutely love those flavours! Pretty much followed Sailu's method with slight variations and the pacchadi was delicious!

Ingredients

Red bell peppers - 2 big, roughly chopped

Tomato - 1, roughly chopped

Green chillies - 12, slit lengthwise (reduce for less heat)

Coriander leaves - 1 cup

Red onion - 1 big, thinly sliced

Tamarind pulp - 4 tbsp

Turmeric - 1/2 tsp

Salt to taste

Oil - 3 tbsp

For seasoning/popu:

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Dried red chillies - 2

Asafoetida/hing/inguva - 1/4 tsp

Curry leaves - sprig

Method

1. Heat 1 tbsp oil in a wide skillet. Toss in chopped bell pepper, tomato and green chillies. Sprinkle little salt and saute for 8-10 minutes, on medium-high heat. Turn the heat off, add chopped coriander leaves
2. Let cool and grind to a coarse paste, set aside
3. In the same skillet, heat 2 tbsp oil. Add the seasoning/popu – mustard seeds first, when they crackle, add cumin seeds, urad dal, chana dal, red chillies, curry leaves, asafoetida.
4. Fry lightly before adding the sliced onions. Sauté until translucent and then add the ground bell pepper paste. Add turmeric, tamarind pulp and adjust salt
5. Fry for 15-20 minutes on medium heat, until any excess water is evaporated and you reach the desired consistency
6. Serve with warm rice

Amaranth (Thotakura) - Masoor Dal

Ingredients

Masoor Dal (Masara pappu / Red lentils) - 1 cup

Thotakura (Amaranth) - 4 cups, roughly chopped

Tomatoes - 2 medium, roughly chopped

Onion - 1 medium, roughly chopped

Green chillies - 4

Turmeric - 1/2 tsp
Salt to taste

Amchur powder - 1 tsp

Ghee - 2 tsp (optional)
Water

for seasoning /popu/tadka :

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chillies - 2, tear and deseed
Garlic - 3 cloves, chopped
Curry leaves - sprig

Method

1. Wash and soak masoor dal in 1 cup water, for 30 minutes.
2. In a pressure cooker, add masoor dal, 1 cup water, sprinkle little turmeric and 1 tsp salt. Add thotakura, onion, tomatoes and green chillies.
3. Pressure cook upto 3-4 whistles. Turn the heat off and let rest for 10-15 minutes
4. Once the pressure is released, uncover, turn the heat on and add amchur powder (you may use tamarind pulp instead). Let excess liquid evaporate. Turn the heat off
5. Heat oil a small saucepan, add the seasoning/popu ingredients, starting with mustard seeds. When they crackle, add cumin seeds, red chillies, garlic and curry leaves.
6. Add the popu to dal mixture, adjust salt. Add 2 tsp ghee, for an enhanced tast

Serve with warm rice

Tamarind Rice (Pulihora)

One of those 'go-to' recipes', when we are bored with our regular fare of rice and curries. Here is how I make tamarind rice.

Ingredients
Rice - 3 cups
Tamarind pulp - 4 tbsp (adjust per your taste)
Turmeric - upto 1 tsp
Salt to taste
Sesame seed powder - 3 tbsp (coarse, toasted)
Oil - 4 or 5 tbsp

For seasoning/popu/tadka:
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 3 
Urad dal - 3 tsp
Dried red chillies - 5, tear and deseed
Peanuts - 3 tbsp
Ginger - 2 tsp, finely chopped
Green shillies - 10-14, slit lengthwise
Curry leaves - 2 sprigs
Asafoetida (hing/inguva) - 1/2 tsp

Method

1. Cook rice with 5 or 6 cups water, 2 tsp salt, 1/2 tsp turmeric and 1 tbsp oil. Remove into a wide bowl, spread to let cool a little.
2. To make tamarind pulp: soak tamarind fruit in warm water for an hour, remove the pulp, strain into a saucepan. Add 1/2 tsp salt and cook until all liquid evaporates and the pulp becomes thick
3. Heat oil in a saucepan, add mustard seeds, let them crackle, add cumin seeds before adding chana and urad dals.
4. Fry until dals turn pale brown, add dried red chillies, peanuts
5. Fry for a couple of minutes and add ginger, green chillies, curry leaves and hing
6. Let fry for just a minute, turn the heat off
7. Add the above popu to tamarind pulp, add 1/2 tsp salt, 1/4 tsp turmeric, mix well and set aside for 1/2 hour
8. To the rice, add the popu/tamarind pulp mixture and toasted sesame seed powder
9. Mix well taking care not to break the rice
10. Set aside for an hour, allowing the rice to soak the tamarind flavour

Chicken Kheema (Minced Chicken)

Requires very basic ingredients, quick and easy to prepare. Can be had with rice or chapathi/roti. You can also make chicken puffs/samosas.

Ingredients
Minced Chicken - 1 Lb
Onions - 2 medium, finely chopped
Turmeric - 1 tsp
Red chillie powder - 2 tsp
Salt to taste
Masala powder - 2 tsp
Fennel seeds powder - 2 tsp
Coriander leaves - 3 tbsp, finely chopped
Mint leaves - 1 tbsp, finely chopped
Oil - 4 tbsp

For seasoning/popu/tadka :
Cloves (lavang) - 6, crushed
Cardamom pods - 4, crushed
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic - 3 cloves, minced
Ginger - 1/2" piece, chopped
Curry leaves - sprig

Method

1. Heat oil in a saucepan, toss in the seasoning ingredients in the order mentioned above, let fry for a minute.
2. Add chopped onion, sprinkle little salt and turmeric. Cover the pan, let cook until onion turns translucent.
3. Add minced chicken and break apart with a wooden spatula
4. Season with salt, cover and cook for 10-12 minutes
5. Toss in masala, fennel and red chillie powders, mix well 
6. Cook uncovered until all liquid evaporates. (Minced chicken cooks quickly)
7. Adjust salt, add chopped coriander and mint, and turn the heat off

Eggplant - Bell Pepper

I was a little skeptical about pairing chinese eggplant and red bell pepper, as both tend to be sweet. But I had just one each of these and had to quickly make a curry for rotis. So, just tossed them together with quite a dose of chillie powder, and the result was not disappointing. Was a visual delight too!

Ingredients
Chinese Eggplant - 1 big, cut into chunks
Red Bell Pepper - 1 big, cut into chunks
Onion - 1 big, thinly sliced and halved lengthwise
Salt - to taste

Turmeric - 1/2 tsp

Red chillie powder – 2 tsp
Your favorite masala powder – 2 tsp
Fresh Coriander leaves

Cumin seeds - 1/2 tsp
Garlic - 2 cloves, minced
Curry Leaves - sprig
Oil - 1 tbsp

Method

1. Heat oil in a wide skillet, toss in cumin seeds, garlic and curry leaves
2. Imediately add sliced onions, saute just until tender and toss in eggplant and bell pepper chunks
3. Sprinkle salt and turmeric, saute on medium heat until the vegetables are softened
4. Add chillie powder and masala powder, mix well
5. Add chopped coriander leaves, turn the heat off

Cabbage - Ravva Upma

The first time I ever tasted this upma, was at my sister's house. However, when I tried at my home, it turned out tastier! (We will not tell my sister, though!:-) ) Here is my version of Cabbage Upma!

Ingredients
Cabbage - 2 cups, chopped

Sooji (cream of wheat) - 2 cups, lightly roasted until pale brown

Water - 3 ½ cups

Tomato - 1 medium, finely chopped

Coriander leaves - 3 tbsp, finely chopped

Salt - to taste

Turmeric - 1/4 tsp
Green chillies - 4, slit lengthwise (chop, for more heat)

For seasoning/popu
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Ginger - 1 tbsp, chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - sprig

Oil - 2 tbsp
Ghee - 1 tbsp

Method

1. Heat oil in a wide skillet, add mustard seeds. When they crackle, add rest of the seasoning ingredients. Fry until the dals turn pale brown. Add chopped ginger and let fry for 1/2 a minute 
2. Toss in chopped cabbage, green chillies, salt and turmeric. Saute just until cabbage loses its raw smell
3. Add chopped tomato, cover and cook for a couple of minutes
4. Add water, adjust salt if required. Let the water come to a boil
5. Slowly stir in sooji; keep stirring continuously to avoid any lumps
6. Stir in chopped coriander leaves
7. Keep stirring until the sooji absorbs all liquid. Add a tbsp ghee. Turn the heat off
8. Mix well and serve warm with a sprinkle of fresh lemon juice and any chutney

Shrimp (Royyalu/Prawns)

Ingredients
Shrimp - 4 cups cooked
Onion - 1 big, finely chopped
Tomato paste - 2 tsp
Cloves (lavang) - 4, powdered
Cumin seeds - 1/4 tsp
Garlic - 1 tsp, minced
Curry leaves
Turmeric - 1/2 tsp
Red chillie powder - 1 or 2 tsp
Salt - to taste
Garam masala powder - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Oil and Butter - 1 tbsp each

Method 

1. Heat oil and butter in a wide skillet
2. Add powdered cloves, cumin seeds, garlic and curry leaves. Toast and add chopped onion
3. Saute until onion turns soft, add shrimp
4. Sprinkle turmeric and salt, saute on medium-high heat until all the liquid is evaporated
5. Add tomato paste, red chillie powder and garam masala powder. Mix well, fry for a couple of minutes
6. Stir in chopped coriander leaves, turn the heat off

Nice accompaniment to any rice variety.

Tomato Curry

I love tomatoes - the vibrant colour and texture they add to any dish, is so appealing! There are an amazing variety of tomatoes and we have quite a variety available at our grocers. Am partial to vine-ripened tomatoes though, simply love them! but also pickup Beefsteak and Roma, depending on what looks fresh in the grocery aisles.  
I use tomatoes liberally in everyday cooking. Today, I was in no mood for lot of prep work and hence turned to tomatoes for a quick and easy curry!

IngredientsTomatoes - 6, roughly chopped (vine-ripened)
Onions - 2 medium, roughly chopped
Green chillies - 4, slit or chopped
Red chillie powder - 1 tsp
Curry masala powder - 1 tsp (optional)
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves - 1 small bunch, finely chopped


For seasoning
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dried red chillies - 2, tear and deseed
Garlic - 2 cloves, sliced
Curry leaves

Oil - 1 tbsp

Method

1. Heat oil in a skillet, add seasoning ingredients starting with mustard seeds. When they crackle, add rest of the ingredients
2. Add chopped onions, turmeric and salt. Saute for just a couple of minutes (onions should not turn soft and should be slightly crisp)
3. Add tomatoes and green chillies. Cover and cook until tomatoes turn soft. Uncover, let all liquid evaporate
4. Add red chillie powder and masala powder, mix well
5. Sprinkle chopped coriander leaves, turn the heat off

Cabbage - Green Peas

A quick and easy fry... here is how I make this!

IngredientsCabbage - 1/2 a head, finely chopped
Green peas - 3 tbsp
Onion - 1 small, finely chopped
Green chillies - 3, slit or chopped
Turmeric - 1/4 tsp
Salt - to taste

Coriander, Cumin, Fennel seeds powder - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 2 cloves, chopped
Curry leaves
Coriander leaves - 3 tbsp, finely chopped

Oil - 1 tbsp

Method

• Heat oil in a wide skillet, add cumin seeeds, garlic and curry leaves
• Immediately add chopped onion, saute until translucent
• Toss in green peas, saute for a couple of minutes and add chopped cabbage, green chillies
• Sprinkle salt and turmeric; saute on medium-high heat until done. When done, cabbage should be slightly crisp
• Add coriander, cumin and fennel seeds powder, mix and saute for just a couple of minutes
• Toss in fresh coriander leaves, turn the heat off

Beerakaya (Ridge gourd)

A simple variety..... no onions, tomato or masala. Just add ginger and garlic for some wonderful aroma and a touch of toasted sesame seeds powder, for a pleasant tasting curry!

Ingredients

Beerakaya - 4 cups, chopped (peel skin slightly - just around the ridges)

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Cumin seeds - 1/2 tsp

Dried red chillies - 2, tear and deseed

Urad dal - 1 tbsp

Green chillies - 4, slit lengthwise

Curry leaves - sprig

Sesame seeds powder - 2 tbsp (toasted and coarsely ground)

Milk - 3 tbsp

Oil - 1 tbsp

Method

1. Heat oil in a wide skillet and add seasoning of cumin seeds, dried red chillies, urad dal, curry leaves.
2. Let urad dal turn pale brown, then add giner and garlic. Saute for a minute and add slit green chillies, chopped beerakaya.
3. Add salt, mix, cover and cook in its own moisture, until done. Ridge gourd should not turn mushy - should be firm, yet soft.
4. Uncover, let all moisture evaporate and add toasted sesame seeds powder.
5. Saute for a couple of minutes, add milk and turn the heat off. Mix well.

Serve with rice. Also good with Roti/Phulka.

French Beans - Coconut

 

Ingredients

French Beans - 3 cups, chopped

Onion - 1 medium, finely chopped

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 2 cloves, chopped

Curry leaves - sprig

Turmeric - 1/2 tsp

Salt - to taste

Green chillies - 2, chopped

Red chillie powder - 1 tsp (optional)

Fresh grated coconut - 3 tbsp

Coriander leaves - 2 tbsp, finely chopped

Oil - 1 tbsp

Method 

1. Heat oil in a wide skillet, add seasoning of cumin seeds, urad dal, garlic and curry leaves
2. Add chopped onion, saute until soft
3. Add chopped beans, turmeric, salt, green chillies. Let fry for 3 minutes, cover and cook until beans turn soft
4. Stir in red chillie powder and fresh grated coconut
5. Sprinkle chopped coriander leaves

Serves as a nice side dish for rasam/sambar

Chakra Pongali (Rice Pudding)

A lip-smacking delicacy, for those special occasions!

 

 

Recipe

Rice - 2 cups (wash and drain)

Moong dal - ½ cup (wash and soak in water for 20 minutes)

4 cups water to cook rice and moong dal

Fresh grated coconut - ¾ cup (lightly roast, until pale golden)

Cashew nuts - ¼ cup, halved
Cardamom (elaichi) powder - 1 tsp

Sugar and grated jaggery - to taste (I normally do 3 parts sugar and 1 part jaggery)

4 cups milk (whole milk or 2%)

3 tbsp ghee (adjust as per your preference)

Method

1. Cook rice and moong dal together until soft
2. Toast cashews in 1 tbsp ghee, remove and set aside
3. In a thick bottomed saucepan, heat milk
4. Add cooked rice and dal to the milk, add cashews, sugar, elaichi powder and let cook for 10-15 minutes, on medium heat (do not cover the Pan). Keep stirring in between
5. Add roasted coconut, remaining ghee and simmer until all the liquid evaporates. Stir in between
6. Remove from heat. Add grated jaggery, mix well
7. Serve warm

Tip: If you love jaggery, you can add all jaggery and no sugar.
      Jaggery should be added after you turn the heat off/remove from heat.

Mango & Lemon Rice (Pulihora)

Ingredients
Basmati Rice - 2 cups
Water - 3 1/2 cups
Raw Mango - 1, big size
Lemon juice - 2 big lemons

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Peanuts - 1 tbsp
Dried red chillies - 5, tear and deseed
Hing (asafoetida) - 1/2 tsp
Green chillies - 8, slit lengthwise

Curry leaves - 2 sprigs

Turmeric - 1/2 tsp
Salt - to taste
3 tbsp oil

Method

1. Peel the skin of mango and cut into pieces. (Discard the seed) Make a puree, either in a food processor or in regular Indian style mixie. Set aside alongwith lemon juice
2. Cook basmati rice with water, 1 tsp salt, 1 tbsp oil  and turmeric. Remove to a wide bowl and spread to cool
3. Heat oil in a saucepan, add mustard seeds. When mustard crackles, add cumin seeds, chana dal, urad dal, dried red chillies, peanuts, hing. Fry until the dals and peanuts turn pale brown
4. Add curry leaves and green chillies, fry for a couple of minutes and turn the heat off. Let cool and add mango puree and lemon juice to this mixture. Let sit for 15 minutes
5. Add above mixture to the rice and mix well. Let rest for an hour, allowing the rice to soak up all the flavours of mango, lemon and seasoning

Chayote Squash (Bengaluru Vankaya)

Chayote is almost like bottlegourd; when cooked, it has a slightly sweet taste. A good dose of spices would add nice flavour to this simple vegetable.

Ingredients

4 cups Chayote pieces (peel the skin, discard the seed and cut into small pieces)
1 medium onion, finely chopped
1 medium tomato, diced
4 green chillies, slit lengthwise
turmeric & salt - to taste
garam masala powder - to taste
chopped coriander leaves
2 tbsp oil
2 tbsp milk


For seasoning:
2 cloves
1/2 tsp cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, minced
curry leaves

• Heat oil in a pan, add seasoning ingredients in the same order as above
• Immediately add chopped onion, saute until onion is translucent
• Add vegetables pieces, salt, turmeric. Mix, cover & cook for 10 minutes
• Add diced tomato, green chillies, garam masala powder. Cover & cook until done
• Add milk, chopped coriander leaves, mix well & turn the heat off

Good with rice, roti/chapathi

Cool Treats

A cool and refreshing treat for the New Year!

Hawaain Punch-Orange Ocean, chilled - 4 cups
Sprite, chilled - 2 cups
Strawberry Icecream, softened - 3 cups
Fresh Orange pulp - 1 cup

• In a serving bowl, blend all above together (just use a spoon) Serve chilled.
• If using a blender, blend Hawaain punch and icecream, remove to a bowl and add sprite and orange pulp. Blend well.
• Serve chilled.