DELICACIES

Panna Cotta

2008-04-20T20:45:00.001-05:00

The first Italian dessert I ever made! First time, 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.

Requires : 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)

2008-04-17T21:07:00.000-05:00

Requires:
toor dal - 1 cup (washed & soaked in warm water for 1/2 hr)
sorakaya - 3 cups, chopped 1" cubes (peel the skin & chop)
tomatoes - 2 medium, roughly chopped
onion - 1 medium, roughly chopped
green chillies - 4

Pressure cook all the above together with 1 cup water, 1/4 tsp turmeric and 1 tsp salt. Cook for 4 whistles. Turn the heat off. Wait until the pressure is released and uncover the pressure cooker/pan.

In a small saucepan, heat 1 tbsp oil and do the popu/tadka : 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 3 garlic cloves, (minced/crushed), pieces of 1 dry red chillie and curry leaves.

Add this popu to the cooked dal, add 2 tsp amchur powder, mix well & adjust salt.

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

Pudina Pulav

2008-04-15T21:29:00.001-05:00

Requires:
Pudina (Mint) Leaves - 2 cups, packed : add little water and make a puree (makes 1 cup)
Rice - 2 1/2 cups, basmati rice (I use the 'cup' from the electric rice cooker)
Water - 4 cups & Mint puree - 1 cup : to cook rice

cumin seeds - 1/2 tsp
cloves-5 ; cardamom pods-3; cinnamon-1/2" piece - make a coarse powder
ginger & garlic paste - 1 tsp
curry leaves
onion - 1 medium, roughly chopped
french beans, chopped & green peas - 1 cup
green chillies - 4, slit lengthwise
a pinch of turmeric
salt to taste
1 tbsp oil
1 tbsp butter

Start the electric rice cooker on 'cooking' . When hot, add oil & butter and toss in cumin seeds. Once they fry up, add clove, cardamon & cinnamon powder, ginger & garlic paste
Let the paste fry for a minute, toss in curry leaves & chopped onion. Saute onion until translucent
Stir in beans, peas & green chillies. Cover & cook until vegetables soften
Add washed rice, salt & turmeric, mix and let fry for a couple of minutes
Add water & mint puree, cover & cook until done

Is perfect all by itself or can be served with any korma

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

2008-04-06T16:41:00.002-05:00

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 & salt, to taste

1 tsp red chillie powder (optional)

1 tsp sambar powder (optional)

4 green chillies, slit lengthwise

chopped coriander leaves

2 tbsp oil

water

for seasoning:

1/2 tsp each, mustard & cumin seeds; 1 dried red chillie-pieces; 3 garlic cloves-minced; 4 cloves (lavang)-crushed; curry leaves

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

Dondakaya (Tindora)

2008-04-05T16:25:00.001-05:00

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

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

Serves as an excellent side dish with Rasam or Sambar.

Stuffed Brinjal/Eggplant (Gutthi Vankaya )

2008-04-02T18:57:00.003-05:00

Requires:
14 small eggplants (you can use white or purple variety)
3 tbsp oil
turmeric, salt & red chillie powder - to taste
2 tsp tomato paste
2 tsp each tamarind pulp & sugar
1/2 cup water
chopped coriander leaves

make a fine paste:
1 medium & 1 small onion
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp fennel seeds
1/2 " ginger piece
3 garlic cloves
4 green chillies
2 tbsp fresh grated coconut

Make slits to the eggplants, leaving the stem side intact
Add salt, turmeric & 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 until eggplants become soft on the outside, and the paste loses its raw smell
Add water, tamarind pulp, sugar & tomato paste. 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

2008-03-26T18:11:00.002-05:00

There is nothing 'Swiss' about this Chard, though the name suggests so! 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.

A very simple method, this is how I make :

wash and soak 1 cup toor dal in warm water for 30 minutes.
roughly chop 1 bunch of chard leaves (there are 5 or 6 big leaves in a bunch)
roughly chop 1 big tomato and 1 big onion

Pressure cook toor dal and chard with 1 cup water, tomato, onion, 4 green chillies, a pinch of turmeric & 1 tsp salt. Cook until soft or until 4 whistles

Once the pressure is released, remove the lid and turn the heat on. Add 2 or 3 tsp tamarind pulp. Let any excess water evaporate, turn the heat off

In a small saucepan, heat 2 tsp oil to do the seasoning/popu: 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 dried red chillie, 3 garlic cloves (chopped/minced), curry leaves
Add this popu to the cooked dal, adjust salt. Add 2 tbsp ghee, serve with warm rice!

Cauliflower - Kasuri Methi

2008-03-24T18:45:00.003-05:00

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

Heat 2 tbsp oil in a wide skillet, do the seasoning of 1/2 tsp cumin seeds, 3 garlic cloves (slivered/chopped), curry leaves. Immediately add finely chopped onion (1 medium), saute until soft.
Toss in the cauliflower florets (4 to 5 cups), sprinkle salt & turmeric. Fry until cauliflower becomes tender
Add some red chillie powder, mix well. Sprinkle 2 tbsp kasuri methi, turn the heat off
Good with rice or rotis

Sooji Halwa

2008-03-09T18:21:00.004-05:00

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

Here is the recipe:

In a wide skillet, roast 1 cup fine sooji in 2 tbsp ghee. Roast until sooji turns into pale brown. Remove and set aside. Add a little ghee to the skillet, fry cashews & raisins for a couple of minutes, remove & set aside.

Boil 3 cups milk in a saucepan, add the cashews & raisins. Slowly add roasted sooji as you keep stirring. Add 2 cups sugar, 1 tsp cardamom powder & 3 tbsp ghee. Mix well. Turn the heat off when sooji soaks up all the liquid. (adjust sugar & ghee as per your preference) Sooji Halwa gets done in no time!

Now, wasn't that easy?

Bell Pepper Chutney/Pacchadi

2008-03-06T16:59:00.004-06:00

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

Ingredients
2 big red bell peppers, roughly chopped
1 big tomato, roughly chopped
12 green chillies, slit lengthwise (reduce for less heat)
1 cup fresh coriander leaves

1 big red onion, thinly sliced
4 tbsp tamarind pulp
Turmeric & salt to taste
3 tbsp oil

For popu:
½ tsp mustard seeds
1 tsp cumin seeds
1 tbsp urad dal
1 tbsp chana dal
2 dried red chillies
¼ tsp asafoetida/hing/inguva
curry leaves

Heat 1 tbsp oil in a wide skillet. Toss in chopped bell pepper, tomato & green chillies. Sprinkle little salt and saute for 8-10 minutes, on medium-high heat. Turn the heat off, add chopped coriander leaves
Let cool and grind to a coarse paste, set aside
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.
Fry lightly before adding the sliced onions. Sauté until translucent and then add the ground bell pepper paste. Add turmeric, tamarind pulp & adjust salt
Fry for 15-20 minutes on medium heat, until any excess water is evaporated and you reach the desired consistency
Serve with warm rice

Amaranth (Thotakura) - Masoor Dal

2008-03-05T16:25:00.003-06:00

Ingredients

1 cup Masoor Dal (Masara pappu / Red lentils)

4 cups roughly chopped Thotakura

2 medium tomatoes, roughly chopped

1 medium onion, roughly chopped

4-6 green chillies

salt & turmeric - to taste

amchur powder - to taste

2 tsp ghee

for seasoning /popu/tadka :

1/2 tsp each, mustard & cumin seeds

2 dried red chillies, broken into pieces

3 garlic cloves, chopped

curry leaves

oil

In a pressure cooker, add masoor dal, 1 cup water, sprinkle little turmeric & 1 tsp salt. Add thotakura, onion, tomatoes, & green chillies. Pressure cook upto 3-4 whistles. Turn the heat off and let rest for 10-15 minutes
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
Heat oil a small saucepan, add the seasoning/popu ingredients, starting with mustard seeds. When they crackle, add cumin seeds, red chillies, garlic & curry leaves. Turn the heat off
Add the popu to the dal, adjust salt. Add 2 tsp ghee, for an enhanced taste
Serve with warm rice

Tamarind Rice (Pulihora)

2008-02-28T18:18:00.003-06:00

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

Requires:
3 cups rice - cook with 5 or 6 cups water, a little salt, turmeric & oil
Tamarind pulp - to taste : should be thick, not watery (I soak tamarind in warm water for an hour, remove the pulp, strain into a saucepan and cook until all liquid evaporates & the pulp becomes thick)
Salt & turmeric - to taste
3 tbsp toasted sesame seed powder
4-5 tbsp oil

for seasoning/popu/tadka: (10 items)
1 tsp mustard seeds
1 tsp cumin seeds
3 tsp chana dal
3 tsp urad dal
5 dried red chillies, broken into pieces
1 cup peanuts
2 tsp finely chopped ginger
10-14 green chillies, slit lengthwise
2 sprigs of curry leaves
1/2 tsp asafoetida (hing/inguva)

Heat oil in a saucepan, add mustard seeds, let them crackle, add cumin seeds before adding the dals
Fry until dals turn pale brown, add dried red chillies, peanuts
Fry for a couple of minutes and add ginger, green chillies, curry leaves & hing
Let fry for just a minute, turn the heat off
Add the above popu to tamarind pulp, add required salt & turmeric, set aside for 1/2 hour
Remove the cooked rice to a large tray
To the rice, add the popu/tamarind pulp mixture and sesame seed powder
Mix well taking care not to break the rice
Set aside for an hour, allowing the rice to soak the tamarind flavour

Chicken Kheema (Minced Chicken)

2008-02-27T17:36:00.002-06:00

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

1 Lb minced chicken, cleaned/washed
2 medium onions, finely chopped
turmeric, salt, red chillie powder - to taste
masala powder (I normally use home made; containing coriander, cumin, fennel & poppy seeds)
fresh coriander leaves
2-3 tbsp oil

for seasoning/popu/tadka :
cumin seeds, dried red chillie pieces, 5 crushed cloves & 3 crushed cardamom pods, minced garlic, curry leaves

Heat oil in a saucepan, toss in the seasoning ingredients in the order mentioned above
Immediately add chopped onion, sprinkle little salt & turmeric. Cover the pan, allowing the onion to soften quickly
Add minced chicken and break apart with a wooden spatula
Season with salt & turmeric, cover & cook for 5-8 minutes
Toss in masala & red chillie powders (you may use green chillies to substitute red chillie powder)
Cook uncovered until done; allowing all liquid to evaporate. (Minced chicken cooks quickly)
Adjust salt & seasonings, add chopped coriander leaves, turn the heat off

Eggplant-Bell Pepper

2008-02-27T16:52:00.006-06:00

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!

Very simple preparation :

1 each of big chinese eggplant & big red bell pepper, cut into chunks (about same size)
1 big onion, thinly sliced & halved lengthwise
turmeric, salt & red chillie powder – to taste
your favorite masala powder – to taste
fresh coriander leaves
cumin seeds, 2 garlic cloves (minced) & curry leaves, for seasoning
oil

Heat oil in a wide skillet, toss in seasoning ingredients
Imediately add sliced onions, saute just until tender and toss in eggplant & bell pepper chunks
Sprinkle salt & turmeric, saute on medium heat until the vegetables are softened
Add chillie powder & masala powder, mix well
Add chopped coriander leaves, turn the heat off

Cabbage-Ravva Upma

2008-02-06T15:02:00.001-06:00

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

2 cups chopped Cabbage
2 cups sooji (fine wheat ravva) lightly roasted, until pale brown
3 cups water (I use the electric rice cooker 'cup' to measure sooji & water)
1 medium tomato, finely chopped
chopped coriander leaves
salt & a pinch of turmeric
4 green chillies, slit lengthwise (chop, for more heat)
for seasoning : tbsp each - urad dal & chana dal; tsp each - mustard seeds & cumin seeds; curry leaves
2 tbsp oil & 1 tbsp ghee

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 too, if you wish)
Toss in chopped cabbage, green chillies, salt & turmeric. Saute just until cabbage loses its raw smell & taste
Add chopped tomato, cover & cook for a couple of minutes
Add water, adjust salt if required. Let the water come to a boil
Slowly stir in sooji; keep stirring continuously, to avoid any lumps
Stir in chopped coriander leaves
Keep stirring until the sooji absorbs all liquid. Add a tbsp ghee. Turn the heat off
Mix well & serve warm, with a sprinkle of fresh lemon juice and a chutney

Shrimp (Royyalu/Prawns)

2008-02-05T20:09:00.000-06:00

Ingredients
4 cups cooked, medium or salad shrimp
1 big onion, finely chopped
1/4 tsp cumin seeds
4 cloves, powdered
1 tbsp minced garlic
curry leaves
1 tsp tomato paste
turmeric, salt, red chillie powder - to taste
masala powder - to taste
chopped coriander leaves
1 tbsp each, butter & oil

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

Nice accompaniment to any rice variety.

(For a dry version : Add less onion and no tomato paste)

Tomato

2008-01-28T21:06:00.000-06:00

I love tomatoes - the vibrant colour & 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. I am partial to vine-ripened tomatoes, though; simply love them! but also use Beefsteak & Roma, depending on their affordability! Tomatoes always find a place in my kitchen; I use them liberally in everyday cooking. When I am in no mood for lot of prep work, I turn to tomatoes for a quick & easy curry!

Ingredients
4 or 5 Tomatoes, roughly chopped (vine-ripened or beefsteak) Beefsteak are quite big, just 2 or 3 will do!
2 medium onions, roughly chopped
4 green chillies, slit or chopped
red chillie powder & curry masala powder (optional)
turmeric & salt - to taste
for seasoning - mustard seeds, cumin seeds, dried red chillies, garlic, curry leaves
fresh coriander leaves, finely chopped
2 tbsp oil

Heat oil in a saucepan or skillet, add seasoning ingredients starting with mustard seeds. When they crackle, add the rest of the ingredients
Add chopped onions, turmeric & salt. Saute for just a couple of minutes, (Onions should not turn mushy, should be slightly crisp) and add tomatoes & green chillies. Cover & cook until tomatoes turn soft. Uncover, let all liquid evaporate
Add red chillie powder/masala powder, if you wish
Sprinkle chopped coriander leaves, turn the heat off

Cabbage-Green Peas

2008-01-26T17:22:00.000-06:00

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

Ingredients
1/2 a head of small Cabbage, finely chopped
a palmful of green peas; chopped coriander leaves
1 small onion, finely chopped
2 green chillies, slit or chopped
turmeric, salt - to taste
coriander, cumin & fennel seeds powder - to taste
cumin seeds, garlic, curry leaves - for seasoning
1 tbsp oil

Heat oil in a wide skillet, add seasoning ingredients
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 & turmeric; saute on medium-high heat until done. When done, cabbage should be slightly crisp
Add coriander, cumin & fennel seeds powder, mix & saute for just a couple of minutes
Toss in fresh coriander leaves, turn the heat off

Beerakaya (Ridge gourd)

2008-01-22T20:02:00.000-06:00

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

Heat a tbsp oil in a wide skillet, sprinkle seasoning of cumin seeds, dried red chillies, urad dal, curry leaves. Let urad dal turn pale brown, then add crushed ginger & garlic. Saute for a minute and add slit green chillies, chopped ridge gourd pieces (peel skin slightly on the ridge gourd, just around the ridges). Add salt, mix, cover & cook in its own moisture, until done. Ridge gourd should not turn mushy - should be firm, yet soft! Uncover, let all moisture evaporate & add 2 tbsp toasted sesame seeds powder. Saute for a couple of minutes, add 2 tbsp milk & turn the heat off. Mix well. This variety is good with rice.

Green Bell Pepper-Zucchini

2008-01-22T18:29:00.000-06:00

Yet another Bell Pepper chutney! This time, Green Bell Pepper paired with Zucchini and a hint of Tomato. Goes well with Idli/Dosa, Rice.

Ingredients
2 medium green bell peppers, roughly chopped
2 small zucchini, roughly chopped
1 medium tomato, roughly chopped
a small cilantro bunch, with tender stems
8 green chillies (use less for less heat)
salt to taste & a pinch of turmeric
4 tbsp tamarind pulp (use less or more, as per your preference)
2 tbsp oil

for seasoning:
1 tsp mustard seeds
2 tsp cumin seeds
3 tsp coriander seeds
1 tbsp each urad dal & chana dal
2 dried red chillies
5 garlic cloves
1/4 tsp hing (asafoetida)

Heat oil in a saucepan. Add the seasoning ingredients as in the above order. (After the mustard seeds crackle, add rest of the ingredients)
Stir in chopped bell pepper, zucchini, tomato, turmeric & salt. Cover & cook until vegetables soften
Add tamarind pulp, green chillies. Let all the liquid evaporate
Add roughly chopped cilantro. Turn the heat off
Let cool and grind to make a coarse paste. Adjust salt, as required

Keeps well in the refrigerator for upto a week.

French beans-Coconut

2008-01-19T18:30:00.000-06:00

A simple recipe : Heat 1 tbsp oil in a wide skillet, add seasoning of cumin seeds, urad dal, chopped garlic, curry leaves. Add chopped onion, saute until soft. Add chopped beans, turmeric, salt, green chillies. Mix, cover & cook until beans are done. Add red chillie powder and fresh grated coconut. Sprinkle chopped coriander leaves. Turn the heat off. Mix well.

Serves as a nice side dish for rasam/sambar

Chakra Pongali (Rice Pudding)

2008-01-15T17:38:00.001-06:00

A lip-smacking delicacy, for those special occasions!

Recipe

1 1/2 cups rice - sona masoori (wash & drain)

1/2 cup moong dal (wash & soak in water for 20 minutes)

4 cups water to cook rice & moong dal

3/4 cup fresh, grated coconut (lightly roast, until pale golden)

1/2 cup halved cashew nuts

1/2 tsp cardamom (elaichi) powder

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

4 cups milk (whole milk or 2%)

3 tbsp ghee (or more, as per your preference)

Cook rice & moong dal together until soft
In a thick bottomed saucepan, heat milk
Add cooked rice & 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
Add roasted coconut, ghee and simmer until all the liquid evaporates. Stir in between
Turn the heat off. Add grated jaggery, mix well
Serve warm

Mango & Lemon Rice (Pulihora)

2008-01-15T15:29:00.000-06:00

Recipe

1 raw mango, big size
juice of 2 big lemon
1 tsp each cumin & mustard seeds
2 tbsp each chana dal & urad dal
1 palmful of peanuts
5 dried red chillies, broken into pieces
8 green chillies, slit lengthwise
1/4 tsp hing (asafoetida)
turmeric & salt - to taste
3 tbsp oil
2 cups basmati rice
4 cups water

Peel the skin of mango and cut into pieces. (Discard the seed) Make a puree, either in a food processor or in our regular Indian style mixie. Set aside, alongwith lemon juice
Cook 2 cups basmati rice with 4 cups water, salt to taste and a pinch of turmeric. Let cool for a while, remove to a wide bowl or a big platter
For seasoning : 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 & peanuts turn pale brown. Add curry leaves & green chillies, fry for a couple of minutes & turn the heat off. Let cool and add mango puree & lemon juice to this mixture.
Add the 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 & seasoning

Chayote Squash (Bengaluru Vankaya)

2008-01-06T22:55:00.000-06:00

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

Recipe

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

2008-01-01T18:56:00.000-06:00

A cool & 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 & orange pulp. Blend well. Serve chilled.

Eggs-Cauliflower

2007-12-28T16:15:00.000-06:00

Do you think Eggs and Cauliflower is an unusual combination? Well, try it out, you would love it! Here is how I prepare this combo!

Recipe

4 hard-boiled eggs (peel the shell, set the eggs aside)
5 cups cauliflower florets (small florets)
1 big onion, finely chopped
2 medium tomatoes, roughly chopped
turmeric & salt to taste
red chillie powder - to taste (optional)

3 green chillies - slit lengthwise
garam masala powder - to taste (I use home-made, store bought would be fine too)
chopped coriander leaves
2 tbsp oil
2 tbsp cream

For seasoning:
4 cloves (coarse powder)
2 dried red chillies, broken into pieces
1/2 tsp cumin seeds
½” ginger piece & 3 garlic cloves – make a paste (I use a mortar & pestle)
curry leaves

Heat oil in a wide skillet, sprinkle a pinch of turmeric and fry the boiled eggs until they turn golden. Remove to a plate, make 4 incisions on each egg and set them aside
Add the seasoning ingredients to the skillet in the order above
Immediately add chopped onion, cover & cook until onion turns soft
Add tomatoes, cook until they soften & add cauliflower florets
Sprinkle turmeric and salt, slit green chillies - cover & cook until cauliflower is half done
Add the eggs set aside earlier, red chillie powder & garam masala powder
Adjust salt if required, mix, cover & cook until cauliflower is done
Add chopped coriander leaves and cream, mix well. Turn the heat off

A delicious gravy variety to go with rice!

Paneer-Capsicum Pulav

2007-12-25T20:16:00.000-06:00

Recipe

Paneer - 16 oz (cubed)
Multi coloured Capsicum, (Bell peppers) thinly sliced - 3 cups
Red Onion, small - 1, thinly sliced
Turmeric & salt - to taste
Red chillie powder - 1 tsp
Masala powder - to taste
Tomato paste - 2 tsp
Lemon juice - 2 tbsp
Oil - 2 tbsp

Basmati Rice - 3 cups - lightly washed & drained (regular cup from electric rice cooker)
Water - 5 cups (use less or more, as per your preference)
Dried red chiilies - 5, broken into pieces
Cumin seeds - 1/2 tsp
Ginger piece - 1" & garlic cloves - 4, mashed
Cloves (lavang) - 4, coarse powder
Dry Bay leaves - 4
Curry leaves
Green chillies - 4, slit lengthwise
Salt - to taste
Pulav masala powder - to taste (I use home made, you can use store-bought too)
Oil - 2 tbsp
A little butter
Chopped coriander & mint leaves

Heat 2 tbsp oil in a wide skillet, fry cubed paneer until golden. Remove onto a plate and sprinkle some salt, turmeric, red chillie powder & lemon juice. Toss the paneer, allowing them to get an even coat.
In the same skillet, add sliced capcisum and fry them on slightly high heat until they turn a little soft. Sprinkle some salt, toss and remove onto a plate
Now add the sliced onion to the skillet, sprinkle a little salt and saute for a couple of minutes. Add tomato paste, combine well and add previously fried capsicum and paneer cubes. Sprinkle some masala powder, turn the heat off. Slightly toss enabling the ingredients to get an even coat of the tomato paste & masala powder. Set aside for layering with rice
Start the electric rice cooker on 'Cooking' & heat 2 tbsp oil
Add cloves, cumin seeds, red chillies, ginger & garlic, bay leaves, curry leaves. Fry lightly and add rice, salt & pulav masala powder. Fry for a couple of minutes
Add green chillies, water - mix well, cover & cook until done. Remove lid and wait for 10 mins. before layering
In an oven safe pan, apply a little butter on the bottom and sides
Spread a layer of rice at the bottom, sprinkle some mint & coriander leaves, spread a layer of the paneer/vegetable blend. Keep layering in the same order, ending with a layer of rice on the top
Cover with a foil, steam in a 250 F oven, for 15 minutes
When done, mix lghtly and remove into a serving dish

Tomato Perugu kura (Tomato in Yogurt sauce)

2007-12-20T19:19:00.000-06:00

Recipe

5 medium tomatoes, diced (vine ripened or beef steak)

2 medium onions, roughly chopped

chopped coriander leaves

2 or 3 cups yogurt - whisk into a smooth & thick buttermilk

turmeric & salt to taste

4 green chillies, slit lengthwise

for seasoning :

1/4 tsp each - mustard seeds & cumin seeds

1 dried red chillie, broken into pieces

3 garlic cloves, minced

curry leaves

1 tbsp oil

Heat oil in a saucepan - add mustard and when they crackle, add the rest of the seasoning ingredients.
Immediately add chopped onion, saute just until the onions turn translucent (should still have a bite to them)
Add chopped tomatoes, turmeric, salt & green chillies. Cover and cook until tomatoes become soft
Remove the lid, let all liquid evaporate, turn the heat off.
Sprinkle chopped coriander leaves, let cool & whisk in buttermilk.

Cauliflower

2007-12-19T17:58:00.000-06:00

Recipe
5 cups cauliflower florets (big florets)
1 big onion, finely chopped
2 medium tomatoes, roughly chopped
turmeric & salt to taste
red chillie powder - to taste
garam masala powder - to taste
chopped coriander leaves
2 tbsp oil

For seasoning:
2 cloves
1/2 tsp cumin seeds
3 garlic cloves, minced
curry leaves

Heat oil in a wide skillet, add the seasoning ingredients. Immediately add chopped onion
Cover & cook until onion softens
Add tomatoes, cook until they soften & add cauliflower florets
Stir in turmeric and salt - cover & cook until done
Stir in red chillie powder, garam masala powder & chopped coriander leaves

Chana Dal-Coconut

2007-12-15T20:26:00.000-06:00

Everything is good with coconut, right? Here is a very delicious dal-coconut combo! Chana dal with coconut!

Rice with Chana Dal and Majjiga Mirapakaya

Wash and soak a cup (or 4 fistfuls) of chana dal in warm water for 1/2 hr. Put the soaked dal in a sauce pan, add a couple of pinches of turmeric, little salt, 1 medium onion - roughly chopped, 3 green chillies and a cup of fresh grated coconut. Cover and cook just until the dal becomes soft, but not mushy.

For seasoning : heat a small saute pan, add 1tbsp ghee and a little oil. Add mustard seeds, when they crackle, add cumin seeds, broken red chillies; turn the heat off and add chopped garlic, curry leaves. Add this seasoning to the cooked dal, mix. Adjust salt and serve with rice! Majjiga Mirapakaya (green chillies soaked in yogurt & sundried) served alongside, adds a punch!

Lima Beans

2007-12-13T14:59:00.000-06:00

Recipe

2 cups baby lima beans (I use frozen)
2 medium onions, finely chopped
2 medium tomatoes, finely chopped or 3 tsp tomato paste
2 tbsp dry coconut (add little water & make a paste)
Salt, turmeric – to taste
2 tsp curry masala powder
1 tsp red chillie powder
3 cups water
Chopped coriander leaves

For seasoning:
3 cloves, ½ tsp cumin seeds, 3 garlic cloves-finely chopped, curry leaves
2 tbsp oil

Heat oil in a saucepan, add cloves, cumin seeds, garlic, curry leaves
Immediately add onion, sauté until onion is soft
Add tomatoes, salt & turmeric. Cover & coook until tomatoes turn into a paste
Add 3 cups water and lima beans, cover & cook until lima beans are soft
Stir in coconut paste, curry masala & red chillie powder
Add chopped coriander leaves, mix & turn the heat off

Good with puri/rotis

Chana Masala (Chick Peas/Garbanzos)

2007-12-12T16:37:00.000-06:00

I make slight variations each time I make Chana Masala or Chole. As a last minute thought, made this simple chana masala to go with rotis; ofcourse, with canned chick peas. Takes very little time and is delicious! With chick peas, you are never disappointed!

Recipe

15oz Chick Peas (wash & drain the canned chick peas)
2 medium onions, finely chopped
3 tsp tomato paste
Salt, turmeric – to taste
2 tsp Chana masala powder
1 tsp Red chillie powder
A pinch of amchur powder
2 cups water
Chopped coriander leaves

For seasoning:
2 cloves, ½ tsp cumin seeds, 3 garlic cloves-finely chopped, curry leaves
1 tbsp oil

Heat oil in a saucepan, add cloves, cumin seeds, garlic, curry leaves
Immediately add onion, sauté until onion is soft
Stir in tomato paste, salt & turmeric
Add 2 cups water, let boil and toss in chick peas
Cook until you achieve the desired consistency (thick gravy or thin gravy)
Stir in chana masala, red chillie & amchur powders
Add chopped coriander leaves, mix & turn the heat off

Carrots-French Beans (Yet again!)

2007-12-11T16:08:00.000-06:00

Sometimes you have a very small quantity of each vegetable and you cant make good use of it. At such times, I like to incorporate one into another and make a fry or curry. This time it is beans and carrots! You can also add some lima beans or green peas; they would be a nice addition!

A very simple recipe
Heat 1 tbsp oil in a skillet; add seasoning of 1 tsp urad dal, 1/2 tsp cumin seeds, 3 chopped garlic cloves & curry leaves. Add finely chopped onion (1 medium), saute for a couple of minutes. Add chopped carrots & french beans, turmeric & salt. Mix, cover & cook until vegetables soften. Remove the lid, let fry for 10 minutes, on medium heat, stirring in between. Add masala powder and red chillie powder to taste, chopped coriander leaves (I add the tender stems too) Mix and turn the heat off. A nice side dish with sambar/rasam.

Yogurt (Perugu/Dahi/Curd)

2007-12-07T17:01:00.000-06:00

To make curd, Mom always boiled milk for a very long time; until the colour of the milk turned into a cream-pink hue.... I had followed her method ever since I started cooking and I continue to do so. A little time consuming, but well worth it! I use 2% milk and here is the secret to a delicious thick curd!

I use steel vessels to boil milk. Rinse the inside of the vessel with just plain water, do not dry the vessel before adding milk. Add milk and place on a small burner, turn the heat on to slightly lower than medium. (This is to avoid milk sticking at the bottom of the vessel) When the milk comes to a boil and a layer forms on top, reduce the heat to right in between low & medium, let boil for 90 minutes. Yes, 90 minutes! Turn the heat off and let cool : In summer, to lukewarm and in winter to a little more warm than lukewarm.

Add a tablespoon of active live culture to the boiled milk, stir well, cover the vessel with a lid and place a bigger vessel (steel or any of our regular saucepans) over the milk vessel, making sure it covers the entire vessel. I just leave it on the stove top... In summers, it takes 4 hours to set and in winters, 4-6 hours. Sometimes, it helps to turn the heat on to medium, only once during the process, for just 30-40 seconds. (Just in case the room temperature has come down, in winters!)

Isn't that a delicious scoop?

Potato-Tomato / Flavoured Rice

2007-12-03T16:36:00.000-06:00

For Sunday supper, it was rotis and flavoured rice... I thought it has been a long time since I made Aloo-Tomato, so made this quick & easy gravy variety, to go alongwith rotis. However, made some last minute additions - cream & sour cream...never tried cream with potatoes, was wondering how it would turn out. Nonetheless, it made a nice accompaniment for both - rotis & rice!

Recipe

3 medium potatoes (I use Russet potatoes) peel the skin, cube them
3 medium roma tomatoes, diced
3 medium onions, thinly sliced, lengthwise

For seasoning :
3 cloves, 2 dried red chillies (broken into pieces), ¼ tsp cumin seeds, 2 garlic cloves (minced), curry leaves

2 tbsp oil
Turmeric & salt, to taste
3 green chillies, slit lengthwise
¼ tsp fennel seeds powder (optional – I like the aroma of fennel and hence add this spice to all my recipes)
2 tbsp light cream
2 heaped teaspoonfuls of light sour cream
Coriander leaves, chopped

Heat oil in a wide skillet, add the seasoning ingredients; immediately add sliced onions
Saute until onions soften, add diced tomatoes, salt & turmeric
Cover and cook until tomatoes soften.
Add cubed potatoes, green chillies, fennel seeds powder. Mix, cover and cook until potatoes are tender (cooks in no time)
When done, sprinkle some water, add cream & sour cream; adjust salt, if required
Stir in chopped coriander leaves

For flavoured rice – I kept it very simple.

Heat oil in electric rice cooker, toss in some whole spices (cloves, cinnamon, black peppercorns, star anise, cumin seeds) and finally, some curry leaves
Add some green peas; saute for a couple of minutes, before adding basmati rice & water
Sprinkle some salt, cover & cook until done. When done, let rest for 5-10 minutes and mix lightly

Soya chunks, Carrots, French beans-Rice

2007-12-03T14:38:00.000-06:00

Proteins, Vitamins, Fiber, Carbohydrates - all in one pot! How easy is that?

I was feeling a little lazy to cook during the weekend and since my toddler son prefers rice, I had decided on this simple, nutritious, one pot meal!

And why do I add carrots & beans to most of my rice recipes? Because I always have them in my refrigerator!

Recipe

2 cups rice (sona masoori/basmati/or any other, that you prefer)
4-5 cups water to cook rice (use less or more, as per your preference)
2 cups chopped french beans and carrots
2 cups soya chunks (I use Nutrela)
(Note : For measurement of rice & water, I always use the CUP that comes with electric rice cooker)

For seasoning:
1/2 tsp cumin seeds
4 cloves (lavang) coarse powder
a small sprig of stoneflower (optional)
2 garlic cloves, minced
10 curry leaves

turmeric & salt to taste
1/4 tsp red chillie powder (optional)
1 tsp pulav masala (homemade or store bought)
4 green chillies, slit lengthwise
2 tbsp butter
1 tbsp oil

Soak soya chunks for 15 minutes, in hot water with a pinch of salt. (I normally put soya chunks in a bowl of salted water, microwave on high for 2 minutes) When they are soft, squeeze the water from the soya chunks and rinse them 2-3 times in fresh water. Squeeze excess water, set them aside. (you may use them whole or tear them into small pieces)
Start electric rice cooker on 'Cooking', add butter & oil. When hot, add the seasoning ingredients. Always add curry leaves at the end
Immediately add chopped carrots, french beans, green chillies; add turmeric & salt. Saute for a couple of minutes, cover & cook for 5-10 minutes
Add washed soya chunks, red chillie powder; mix, cover & cook for 5 more minutes
Add washed rice & pulav masala powder. Mix well, add water & adjust salt.
Cover & cook until done; slightly mix when done.

Chicken Biryani

2007-11-30T13:34:00.003-06:00

The most scrumptious Chicken Biryani you have ever had!! Try it out and you would find yourself making this more often! Well, provided you have the time & patience - Yes, you need lots of them!!

A caution though; all the cloves, red chillies & green chillies add a lot of spice & heat! When I say lots, I mean LOTS!! You would feel the heat at the back of your throat, for a long time....

This recipe is a three step process.
Step 1 : Make the curry
Step 2 : Cook the biryani rice
Step 3 : Layer the rice & curry and steam

Step 1 - Method
3 Lbs chicken (I use whole chicken - remove skin, cut & clean)

For onion/masala paste, grind the following together
1 big onion & 1 medium onion, roughly chopped
3 tsp each, coriander seeds & fennel seeds
1 tsp cumin seeds
1 tsp poppy seed powder
4 garlic cloves
5 cloves (lavang)
3 cardamom (elaichi), skin peeled
1” piece of cinnamon (dalchini)
1” piece of ginger
Less than ¼ tsp nutmeg (jajikaya), crushed
Less than ¼ tsp mace (japatri), crushed

For seasoning:
2 dried red chillies, broken into pieces
4 cloves (lavang)
curry leaves

turmeric, salt, red chillie powder – to taste
coriander leaves, chopped
3 tbsp oil (or more, as required)
water, as required

Place chicken pieces in a heated pan, add 1/2 tsp turmeric, 1tsp salt, 1 tsp red chillie powder. Mix well & let most of the liquid evaporate. Set chicken pieces aside
Heat oil in a huge pan, add seasoning ingredients… reduce heat and add onion/masala paste
Add turmeric, salt, mix & reduce the heat to slightly below medium. Cover & let fry until the paste loses its raw smell, takes some time.
Add red chillie powder, mix well and add 4-5 cups water, Increase heat to medium
Add chicken pieces, cover & cook until done
Remove the lid, let all liquid evaporate, stir in chopped coriander leaves
When done, you will see less gravy and more chicken pieces

Step 2 - Method
4 cups Basmati rice (lightly washed & drained)
7-8 cups water to cook the rice (use less or more water as per your preference)

For seasoning:
3 tbsp oil (or more, as required)
8 cloves (lavang), coarse powder
5 cardamom (elaichi), slightly crushed
5 dried red chillies, broken into pieces
4-6 dried Bay leaves
4 small onions, thinly sliced (lengthwise)
6 garlic cloves, minced
3 tsp finely chopped ginger or 2 tsp ginger paste
15-20 curry leaves

Turmeric & salt, to taste
5 green chillies, slit lengthwise
Biryani masala powder to taste

Start electric rice cooker on ‘Cooking’, add 3 tbsp oil
When the oil is hot, add the seasoning ingredients, in the order listed above
Fry until onions turn translucent
Add washed & drained rice, turmeric, salt, green chillies & biryani masala powder
Lightly mix & fry rice for 5-10 minutes, making sure the rice doesn’t break apart
Add water, cover & cook until done
When done, remove the lid & wait for 5-10 minutes
Remove the rice into a large bowl or tray

Step 3 - Ingredients & Method
Curry from Step 1
Biryani Rice from Step 2
2 pinches of orange food color - mix in 4 tsp water, in a small bowl
2-3 cups of chopped coriander leaves
An oven safe, large tray or aluminium foil tray (for layering)
Melted butter to apply to the inside of the tray

Apply a little butter on the bottom and all sides of the large tray
Start layering in the following order:
- spread biryani rice (an even spread)
- sprinkle food color
- layer chicken pieces (while layering chicken, make sure not to add too much gravy)
- sprinkle chopped coriander leaves
Start another layer, in the same order as above and continue until you finish the entire rice & curry
Make sure you finish the top layer with rice
Cover the tray with aluminium foil, steam for 8-10 minutes in a 250 degree preheated oven
Remove from the oven, uncover & let sit for 10-15 minutes
Mix lightly and transfer to a serving dish

You have the most delicious chicken biryani, ready to be eaten! Enjoy !!

Aloo-Jeera-Methi (Potato-Cumin seeds-Fenugreek leaves)

2007-11-28T16:58:00.000-06:00

I normally use fresh methi leaves with aloo. This time I added kasoori methi (sundried fenugreek leaves) instead of fresh methi. Loved the aroma & flavour!

A truly simple recipe....

Heat 1 tablespoon oil in a wide skillet, add seasoning of 1/4 tsp mustard seeds, 1 1/2 tsp jeera, 2 garlic cloves (crushed) & curry leaves
Immediately add finely chopped onion pieces (of 1 medium onion) Saute for a couple of minutes
Add cubed potatoes (3 medium potatoes, skin peeled)
Add turmeric & salt to taste, mix well. Cover and cook until potatoes soften
I add some masala powder & red chillie powder, for some spice & heat.
Lightly toss and sprinkle 2 tsp kasoori methi

A good side dish with samabar/rasam

Chicken

2007-11-20T18:10:00.000-06:00

A simple chicken curry - Mom's recipe! Good with plain rice or fried rice.

Recipe

1 Lb chicken, diced (I used boneless, skinless)

For onion/masala paste, grind the following together
1 big onion, roughly chopped
1 tbsp each, coriander seeds & fennel seeds
½ tbsp cumin seeds
1 tsp poppy seed powder
3 garlic cloves
½” ginger piece

For seasoning:
2 dried red chillies, broken into pieces
4 cloves (lavang) slightly crushed
curry leaves

turmeric, salt, red chillie powder – to taste
coriander leaves, chopped
3 tbsp oil (or more, as required)
water, as required

Place chicken pieces in a heated pan, add ¼ tsp turmeric, ½ tsp salt, ½ tsp red chillie powder. Mix well & let all the liquid evaporate. Set chicken pieces aside
Heat oil in a pan, add seasoning ingredients… reduce heat and add onion/masala paste
Add turmeric, salt & let fry until the paste loses its raw smell
Add red chillie powder, mix well and add 2-3 cups water
Add chicken pieces, cover & cook until done
Remove the lid, let all liquid evaporate, stir in chopped coriander leaves

Bell Pepper-Tomato

2007-11-15T16:52:00.001-06:00

When I first tried to make Red Bell Pepper chutney, I tried a recipe from Indira's Mahanandi, with slight variations. Check Indira's recipe here. This time, I followed my usual method with ingredients.

Recipe
1 big red bell pepper (cut into chunks)
4 medium roma tomatoes, roughly chopped
1 tbsp each of urad dal & chana dal
1 tbsp coriander seeds
1/2 tbsp cumin seeds
4 dried red chillies
6 garlic cloves
1/2 tsp mustard seeds
10 curry leaves
10 green chillies (reduce for less heat)
tamarind pulp, to taste
turmeric & salt to taste
1 cup coriander leaves
2 tbsp oil

Heat oil in a saucepan. Add mustard seeds, urad dal, chana dal, coriander & cumin seeds. Lightly roast and add dried red chillies, garlic, curry leaves
Add bell pepper, saute for a couple of minutes and add tomato pieces
Add salt, turmeric & green chillies. Cover & cook until tomatoes soften
Add tamarind pulp, let the liquid evaporate
Let cool, add coriander leaves & grind to a slightly coarse paste

Enjoy with Idli/Dosa or Rice

Spinach-Asparagus

2007-11-13T15:35:00.000-06:00

I saved some asparagus from earlier day thinking that I can try them in another recipe. Being not so adventurous, I decided to play safe and try with Spinach. The combo turned out quite good!

Recipe

1/2 Lb Spinach, chopped (I use baby spinach)

1 medium onion, finely chopped

10-12 Asparagus stalks, chopped into small pieces (about 3/4")

6 curry leaves

4 garlic cloves

1/2 tsp cumin seeds

4 green chillies, slit lengthwise

turmeric & salt to taste

masala powder to taste

2 tbsp oil

2 tbsp milk

Heat oil in a skillet, add seasoning of cumin seeds, garlic, curry leaves
Immediately add chopped onion, saute until soft
Add chopped spinach, turmeric, salt and green chillies
Once the spinach wilts, add chopped asparagus and cook until asparagus turns soft
Add masala powder, mix well
Add milk, mix again and turn the stove off

Broccoli-Tomato

2007-11-10T20:20:00.000-06:00

Recipe

3 cups Broccoli florets
2 roma tomatoes, diced
1 medium onion, finely chopped
4 cloves garlic, chopped
6 curry leaves
1/4 tsp cumin seeds
1/2 tsp urad dal
3 green chillies, slit lengthwise
salt to taste
turmeric
garam masala or curry masala powder, to taste
2 tbsp oil

Heat oil in a saucepan and add seasoning of cumin seeds, urad dal, garlic, curry leaves.
Immediately add onion, saute until soft.
Add Broccoli florets, green chillies, turmeric & salt. Saute for a couple of minutes.
Add tomatoes, cover & cook until tomatoes turn soft.
Add masala powder and mix well.

Good with rice, chapathis/rotis.

Green Rice - All things green!

2007-11-03T21:00:00.000-05:00

For dinner, I wanted to make something quick & different from the usual fare! As I was staring at my freezer, I wondered why not something with peas, lima beans & Indian beans..... so I had decided on rice with all these ingredients and thought some coriander paste would add some color & flavour! Thus emerged this green rice and the result was one tasty rice! Check this out!

Recipe

2 cups Indian beans, Lima beans & Peas
1 medium onion, roughly chopped
2 ½ cups rice – wash & set aside (I use the regular rice cup from electric rice cooker)
6 cups water to cook rice (less or more as per your preference)
coriander & green chillie paste (make a paste of 1 small bunch coriander leaves & 8 green chillies)
salt, turmeric, pulav masala powder – to taste
2 tbsp each of butter & oil
For seasoning : 4 cloves (lavang), ¼ tsp cumin seeds, 4 garlic cloves-minced, 8 curry leaves

Start the electric rice cooker on ‘Cooking’ and heat butter & oil
Add the seasoning ingredients and chopped onion. Fry onion until translucent
Add beans & peas, salt, cover and cook for 5 minutes
Add washed rice, turmeric, pulav masala powder, coriander & green chillie paste. Mix well.
Add water, adjust salt, cover & cook until done

Note : Mint would be good too, instead of coriander or both together would be perfect!

Asparagus-Moong Dal (Pesara pappu/Yellow split peas)

2007-11-02T20:17:00.000-05:00

I had tried Asparagus in Moong Dal at a friend's (Chithra) place and quite liked it! I thought that was a great way to eat one good, but rather bland vegetable! And so I tried it in my kitchen and discovered a new love for Asparagus. Thanks Chithra, for the inspiration!

Recipe

1 cup Moong Dal (wash & soak in water for 30 minutes)
1 bunch Green Asparagus (remove the tough end, cut into 1/2” rounds)
1 medium onion, roughly chopped
3 green chillies, slit lengthwise
salt, turmeric – to taste
1 tbsp oil
For seasoning : 1 dried red chillie – broken into pieces, ¼ tsp cumin seeds, ¼ tsp mustard seeds, 3 garlic cloves-chopped, 5 curry leaves

Heat oil in a pan, add seasoning ingredients, chopped onion and saute for a couple of minutes
Add soaked moong dal, green chillies, a cup of water, salt & turmeric
Cover and cook until dal is half cooked
Add asparagus, add water if required, cover & cook until done
When done, asparagus should be firm to touch, but tender (should not turn mushy) and the dal, at grainy consistency

Finally, I add a couple of teaspoons of ghee.... and it tastes divine with rice!

Kheema (Minced Lamb/Goat)

2007-11-01T17:39:00.000-05:00

I cook kheema on its own.... I don't complicate it by adding potatoes or peas and we like it this way. Most of the times, we get lamb kheema, but sometimes we get goat kheema too! This time it is goat! I know there is lot of natural fat in kheema - but when triple washed, most of the fat is lost! I add lots of masala powder (home made or store bought), chillie powder and some spices too for that wonderful spicy aroma!

Recipe

1 Lb Kheema

1 big onion, finely chopped

oil, as required (Non Veg requires more oil)

coriander leaves - chopped

salt, turmeric, red chillie powder, masala powder - to taste

(Note : if it is store bought masala powder, check Kheema masala powders - they are good)

For seasoning : 2 dried red chillies - broken into pieces, 6 cloves (lavang)-coarsely crushed, 3 elaichi-slightly crushed, 1/2 tsp cumin seeds, 5 garlic cloves - minced, 10 curry leaves

Heat oil in a pan (I start with 3-4 tbspns and add more later, as required)
Add the seasoning ingredients, and add chopped onion. Fry onion until it turns translucent.
Add washed kheema, salt, turmeric, red chillie powder, masala powder
Cover and cook until done.
Add chopped coriander leaves.

Try this simple method and you would love it! Ofcourse, the taste depends on the right quantity of ingredients - oil, salt, chillie powder, masala powder. Kheema is great with rice, also with chapathis/rotis.

Vankaya-Sorakaya Majjiga Pulusu (Eggplant, Bottlegourd)

2007-10-31T16:56:00.000-05:00

I had accidentally left the yogurt (home made) out for a little longer and it turned sour. With sour yogurt, I instantly think of Majjiga Kura or Majjiga Pulusu - one of my favourite varieties. We can use any vegetable combo - potato, raw plaintain, eggplant, bottlegourd, cluster beans and leafy vegetables too! I had a couple of eggplants & a small bottlegourd, so decided to use them up.

Recipe

2 cups sorakaya pieces (cut into 1.5" squares)

3 small eggplants, each cut into 4 pieces, lengthwise

salt, turmeric - to taste

4 green chillies - slit lengthwise

2 tbsp oil

3-4 cups buttermilk

coriander leaves, chopped

For seasoning : 1 dried red chillie-broken into pieces, 1/4 tsp cumin seeds, 3 cloves (lavang), 6 curry leaves

For masala - grind the following together to make a smooth paste :

1 medium onion, a small ginger piece, 3 garlic cloves, 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, 1tsp poppy seed powder

Heat oil in a pan, add seasoning ingredients and immediately add vegetable pieces. Make sure the vegetable pieces are dry. Saute for 5 minutes.
Add the masala/onion paste, salt, turmeric and let fry until the onion loses its raw smell.
Add green chillies, cover & cook until the vegetables turn soft. (Sprinkle some water, if required)
When done, add chopped coriander leaves, turn the stove off.
Let cool for some time, add buttermilk, mix well and adjust salt.

Tastes great - serve with rice!

Sorakaya (Aanapakaya, Bottlegourd, Lauki)

2007-10-30T16:16:00.000-05:00

Recipe

4 cups sorakaya pieces (cut into 1" pieces)

1 medium onion, finely chopped

1 big tomato, roughly chopped

salt, turmeric, masala powder - to taste

3 green chillies, (slit or chopped - any which way)

coriander leaves, chopped

2 tbsp oil

2 tbsp milk

For seasoning : 1 red chillie- broken into pieces, 1/4 tsp cumin seeds, 6 curry leaves, 3 garlic cloves-chopped

Heat oil in a pan and add seasoning ingredients. Add chopped onion immediately, saute until onion turns translucent.
Add sorakaya pieces, salt & turmeric, green chillies. Cover and cook until the vegetables are done half way through.
Add chopped tomato, masala powder, mix well, cover and cook until done.
Add milk, mix & turn the stove off. Add chopped coriander leaves.

Enjoy the curry with roti/chapathi or rice.

Chikkudukaya (Indian broad beans)

2007-10-26T20:01:00.000-05:00

Chikkudukaya is one of those vegetables that we had a lot, growing up. We love this vegetable! Here is a delicious preparation.

Recipe

For onion/masala paste:
1 medium onion, roughly chopped
1 tsp each of coriander seeds, fennel seeds, poppy seed powder
½ tsp cumin seeds
½” ginger piece
3 garlic cloves
Grind the above together, to make a smooth paste

4 cups Chikkudukaya pieces (string them by removing ends, make 1” pieces)
1 medium tomato, roughly chopped
1 dried red chillie, broken into pieces
4 curry leaves
2 cloves (lavang)
3 green chillies, slit lengthwise
Coriander leaves, chopped
salt to taste; 2 tbsp Oil
2 tbsp Milk

Heat oil in a pan and add seasoning of red chillie, cloves, curry leaves. Remove pan from the stove and add onion/masala paste. Mix, place the pan on stove, cover & let fry until the onion paste loses its raw smell.
Add chopped tomato, cover & cook until tomato softens.
Add chikkudukaya pieces, turmeric, salt and green chillies. Mix well; let fry for 5-10 minutes. Add just enough water, cover & cook until done.
Add milk, mix and turn the stove off. Finally add coriander leaves.

Enjoy with rice or roti/chapathi.

Cauliflower with Lima Beans

2007-10-24T17:46:00.000-05:00

Cauliflower by itself can sometimes be a little boring.... and at such times, Lima beans come to the rescue! Lima beans have a delicate flavour that complements any dish. Also, they are a good source of protien and cholesterol-lowering fiber. Here is a simple fry that is quick & easy, for one of those lazy days!

Recipe

Cauliflower florets, of 1 whole Cauliflower

1/2 cup baby lima beans

1 medium onion, chopped into small pieces

1 dried red chillie, broken into pieces

1/4 tsp cumin seeds

3 garlic cloves, minced

6 curry leaves

salt, turmeric, chillie powder, masala powder

2 tbsp oil

chopped coriander leaves

Heat oil in a wide skillet, add seasoning of red chillie, cumin seeds
Add chopped onion, curry leaves, garlic and let fry until onion turns translucent
Add lima beans, cauliflower florets, turmeric & salt, mix well
Cover & cook for 5-8 minutes, remove the cover and let fry on medium-high until done (& until all moisture is evaporated)
Add masala powder & red chillie powder (quantities to suit your palate), mix and saute for a couple of minutes
Turn the stove off, add chopped coriander leaves & mix

Serve with chapathis/rotis. Equally good with rice!

Eggs with Cashewnuts

2007-10-24T15:58:00.000-05:00

Eggs are exceptional foods, available year round - they supply protiens, vitamins, minerals.... nutritious, truly versatile & affordable fast food! Here is a simple egg curry with some added spice & flavour!

Recipe

4 hard-boiled eggs (peel the shell, set aside)
3 medium onions (finely chopped)
1/4 cup cashewnut pieces (halved and broken into pieces)
2 tbsp masala paste (make a paste of a small onion alongwith 1 tsp each of coriander seeds, fennel seeds, poppy seed powder, 1/2 tsp cumin seeds, 1/4" piece of ginger and 3 garlic cloves)
3 cloves (lavang) - make a coarse powder
1 dried red chillie, broken into pieces
1/4 tsp cumin seeds
4 curry leaves
1/4 tsp turmeric
salt to taste
4 green chillies, slit lengthwise
3 tbsp oil
3 tbsp milk
chopped coriander leaves

Heat oil in a saucepan, sprinkle some turmeric and fry the eggs until they turn golden yellow. Remove the eggs, make an incision and set aside.
Lightly fry the cashewnuts, until they turn light brown, remove them and set aside.
In the same oil, add seasoning of cloves, cumin seeds & red chillie. Add onion pieces, curry leaves and fry until the onion turns translucent.
Add masala paste, green chillies, salt, turmeric - fry further until the paste loses its raw smell.
Add fried eggs, cashewnuts, sprinkle some water, simmer, cover & cook for 10-15 minutes.
Add milk, mix & turn the stove off.
Sprinkle chopped coriander leaves.

Enjoy the curry with rice! (You can leave the eggs whole or halve them)

Methi leaves in Moong Dal

2007-10-20T18:03:00.000-05:00

Methi is probably one of the easiest leafy vegetables to be produced in your own garden. The methi plants from our patio garden came to my rescue when I was left with no vegetables in the refrigerator! All leafy vegetables are good with Moong Dal, so here is a simple, tasty & nutritious Methi Dal.

Recipe

2 cups of Methi leaves (pick just the leaves, no stems)
1 cup Moong Dal (wash & soak dal in water for 20-30 minutes)
1 medium onion, roughly chopped
½ tsp mustard seeds
½ tsp cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, chopped
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
salt to taste
2 tbsp oil

Heat oil in a pan and add seasoning of mustard seeds, cumin seeds, red chillie & curry leaves. Add chopped onion & garlic and let fry for a couple of minutes. Add washed methi leaves and let fry for 3-5 minutes. Add the soaked moong dal, turmeric, salt, green chillies and a cup of water. Cover & let cook until the dal turns soft. Mix & turn the stove off. Serve dal with ghee, alongside rice. (If you like a smooth consistency of dal, mash the end product with a spatula)

Chemadumpa Pulusu (Arbi/Taro root)

2007-10-16T18:11:00.000-05:00

One of my favourites... Indian arbi has nice flavour & taste. I did not come across that variety, here in US! Earlier, I would buy the very big arbi that we get at our local grocers, but now I use the frozen one available at Indian grocer... less work - no boiling, peeling etc. Here comes something sweet & sour!

Recipe

1 big onion, roughly chopped

1/2 " ginger piece

3 garlic cloves

1 1/2 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp cumin seeds

1 tsp poppy seed powder

1 dried red chillie, broken into pieces

3 cloves, slightly crushed

1/2 tsp mustard seeds
1/4 tsp cumin seeds

4 curry leaves

1 pack of frozen Arbi (thaw before use)
2 medium tomatoes, roughly chopped

1/4 tsp turmeric

3 green chillies, slit lengthwise

3 tbsp tamarind extract

1" cube of jaggery

salt to taste

coriander leaves, chopped

2 tbsp oil

4 cups water

Grind onion to a smooth paste alongwith ginger, garlic, poppy seeds, coriander, fennel & cumin seeds.

Heat oil in a saucepan, add seasoning of cloves, red chillies, mustard seeds, cumin seeds & curry leaves. Add the onion paste, salt & turmeric, mix well. Let fry until the onion paste loses its raw smell. Add chopped tomatoes, cover and cook until the tomatoes turn soft. Add water, tamarind extract, jaggery, green chillies and adjust salt if required. Once the liquid comes to a boil, add thawed arbi, simmer and let the liquid come to a desired consistency. Takes approx. 25-30 minutes. Turn the stove off, add coriander leaves. This sauce goes well with rice.

Bacchali kura

2007-10-13T21:17:00.000-05:00

I dont know the english name for this vegetable (probably Indian Spinach?) and am not sure if we get this vegetable in US! The leaves are dark & thick... they can be small & palm sized too! Here is a simple curry recipe with tamarind sauce & mustard seeds powder - it is slightly sour & pungent and is truly tasty.

Recipe

6 cups of finely chopped bacchali kura, alongwith tender stems

1 big onion - finely chopped
2 dried red chillies - broken into pieces
1/2 tsp urad dal
1/4 tsp each of cumin seeds, turmeric
3 garlic cloves - minced
4 curry leaves
4 green chillies - slit lengthwise
2 tbsp tamarind extract
salt to taste
1/4 tsp of garam masala powder

1 1/2 tsp of mustard seed powder (dry roast, let cool and make powder)
1 tbsp oil

Heat oil in a saucepan, add seasoning of dried red chillies, urad dal, cumin seeds, curry leaves. Add onion & garlic, saute until onion turns translucent. Add chopped bacchali kura, green chillies, salt, turmeric - mix and cook uncovered, for approx. 10-15 minutes. Add garam masala powder, tamarind extract, saute for a couple of minutes until the liquid evaporates, turn the stove off. Add mustard seeds powder, mix well. This tasty curry is good with rice.

Thotakura (Red leaves / Red Spinach / Amaranthus)

2007-10-13T20:56:00.000-05:00

In US, I had first seen thotakura in California, it was sold as Red leaves. Never tried them though! Haven't seen this leaf after moving to Midwest, until I came across Rajani's garden.

Adding green leaves to dal is very common, but there are many more ways to cook leafy vegetables. Here is a simple recipe for thotakura. And by the way, I read somewhere that thotakura has folic acid, iron, calcium, amino acids, beta carotenes, Vitamins A, B1, B2, C. Good reason to eat this leafy vegetable, right?

Recipe

4 cups finely chopped Thotakura, alongwith tender stems
1 medium onion, finely chopped
1 dried red chillie, broken into pieces
¼ tsp cumin seeds
½ tsp urad dal
3 garlic cloves, minced
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
Salt to taste
1-2 tbsp Oil

Heat oil in a saucepan, add seasoning of dried red chillies, cumin, urad dal, garlic & curry leaves. Add chopped onion and saute until onion turns translucent, add chopped thotakura and green chillies. Add turmeric, salt and cook uncovered for 10 minutes. I had noticed there was not much water content in thotakura and hence it made a perfect fry! You can add a tbsp of milk before removing from heat, to make it a curry! Either preparation is good with rice/chapathis.

Thotakura, Bacchali kura, Gongura

2007-10-13T20:49:00.000-05:00

Our neighbor (Rajani) has a wonderful patio garden with all the above leafy produce! Gongura plants have grown almost 10 feet tall, and that too in a pot! Well, her wonderful vegetable produce in & around the patio motivated me to have my own garden, so I had promptly requested Rajani for some seeds. She was very kind, she distributed some of her locally grown, Indian produce and so I could lay my hands on Thotakura and Bacchali kura for the first time ever, in US!

Some photographs of Rajani’s garden!

Gongura plants in a Pot!

Bacchali in a pot, Teega Bacchali, Thotakura, Dosa paadu

Bacchali
Thotakura, Pudina

Royyala Pulao (Shrimp Pulav)

2007-10-07T17:57:00.000-05:00

With the cleaned & cooked shrimp available here, it is a cinch to make this Pulao. All the wonderful spices make this dish very aromatic and flavourful!

Recipe

3 cups Basmati rice (washed lightly & drained) (use the regular cup that comes with electric rice cooker)

6 cups water

1 Lb shrimp (cleaned & cooked - medium size)

2 medium sized onions - thinly sliced, lengthwise

2" ginger piece - finely chopped

1 whole, small garlic bulb - minced

5 dried red chillies, broken into pieces

4 cloves (lavang) - coarse powder

3 cardamom pods (elaichi) - coarse powder

2 small stalks of curry leaves

4-6 bay leaves

1/2 tsp shahjeera powder

2 tsp Pulao masala powder

1/2 tsp turmeric

1 tsp red chillie powder

salt to taste

5 tbsp oil

Heat a saucepan, add thawed shrimp & add 1/4 tsp turmeric, 1/2 tsp salt, 1 tsp red chillie powder. Mix well and let all the liquid evaporate. Turn the stove off, set the shrimp aside.

Put the electric rice cooker on 'Cooking' & add oil. When the oil is hot, add dried red chillies, cloves, cardamom, ginger, garlic, curry leaves, bay leaves & onion slices. Saute until onions turn translucent, then add the shrimp (set aside earlier), add washed rice, mix and add 1/4 tsp turmeric, shahjeera powder, pulao masala powder and salt. Fry the rice for 5 minutes, add water, cover & cook until done. Mix lightly when done & enjoy the delicious pulao!

Potlakaya (Snake Gourd)

2007-10-03T22:45:00.000-05:00

Snake gourd is one of those vegetables (fresh ones') that we dont get at our local grocer's. Of late, our grocer has been stocking up most of the Indian vegetables, in frozen form and Snake gourd was one of the latest additions in his freezer. "After a long time....." I thought, and so, a pack made its way into my kitchen.......

Recipe

3 cups of snake gourd pieces (I used frozen, 12 oz pack – cut the rings into ½” pieces)
1 medium onion, finely chopped
½ tsp cumin seeds
1 dried red chillie, broken into pieces
4 curry leaves
4 garlic cloves, minced
3 green chillies, slit lengthwise
1/4 tsp turmeric
Salt to taste
3 tsp fresh, grated coconut
1 tbsp oil

Heat oil in a saucepan, add seasoning of cumin seeds, red chillie and curry leaves. Add chopped onion and garlic, sauté until onion turns translucent. Add vegetable pieces, green chillies, salt & turmeric. Sauté & cook on medium heat, until the vegetable pieces turn soft (takes approx. 15-20 minutes.) Add fresh, grated coconut, sauté for a couple of minutes and turn the stove off. This variety is perfect as a side dish or as an accompaniment for rotis.

Sorakaya curry (Lauki / Dudhi / Bottlegourd)

2007-10-01T19:23:00.000-05:00

Sorakaya or Bottlegourd is available in abundance, all year round. It is slightly sweet and has high water content. Here is a tasty recipe of this simple, yet versatile vegetable!

Recipe

5 cups of Sorakaya pieces (peel the skin off the vegetable, cut into small cubes)
1 tsp urad dal
½ tsp cumin seeds
2 dried red chillies, broken into pieces
6 curry leaves
4 garlic cloves & 2” ginger piece (make a coarse paste)
Salt to taste
3 green chillies, slit lengthwise
4 tsp sesame seed power (dry toast white sesame seeds until light brown, let cool and grind to a coarse powder)
1 tsp oil
3 tbsp milk

Heat oil in a saucepan, add seasoning of urad dal, cumin seeds, dry red chillies, curry leaves and ginger garlic paste. Let fry and add vegetable pieces, salt & green chillies. Mix, cover and cook until done - when done, the vegetable pieces should be firm and not too soft. Add sesame seed powder, mix and add milk. Mix again and turn the stove off. Enjoy this curry with rice/rotis.

Spinach Fry

2007-09-27T22:31:00.000-05:00

When we think of Calcium, we instantly think of Milk and other Dairy products. But do you know that Spinach is a good source of Calcium too? Packed with Iron, Folic acid and Calcium, Spinach sure is one powerful Leaf! We all use Spinach in dals..... here is yet another easy preparation.

Recipe

1 box (10 oz) of frozen, chopped spinach

1 small onion, finely chopped

3 garlic cloves

1/2 tsp urad dal

1/4 tsp cumin seeds

4 curry leaves

3 green chillies (slit lengthwise)

1/4 tsp turmeric

salt to taste

1 tbsp Oil

Thaw frozen spinach, squeeze water, and set the spinach aside.

Heat oil in a saucepan, add seasoning of urad dal, cumin seeds, chopped garlic & curry leaves. Add onion and saute until onion turns translucent. Add spinach, salt & turmeric, green chillies and let fry for 10-15 minutes. If you dont like plain spinach flavour, add a 1/4 tsp of your favourite garam masala powder. This fry can be had with rice.

Cabbage curry with mustard seeds powder

2007-09-27T17:12:00.000-05:00

Cabbage is considered as one of the best foods - it has less calories, more nutrients and is easy to cook. Mustard seeds powder adds a little zing to the curry. Here is a quick and easy recipe.

Recipe

1/2 a head of medium sized cabbage - chopped

1 big onion - finely chopped

2 dried red chillies - broken into pieces

1/2 tsp urad dal

1/4 tsp each of cumin seeds, turmeric

2 garlic cloves - minced

4 curry leaves

3 green chillies - slit lengthwise

2 tbsp tamarind extract

salt to taste

1/4 tsp of garam masala powder
1 1/2 tsp of mustard seed powder (dry roast, let cool and make powder)

1 tbsp oil

Heat oil in a saucepan, add seasoning of dried red chillies, urad dal, cumin seeds, curry leaves. Add onion & garlic, saute until the onions become soft. Add chopped cabbage, green chillies, salt, turmeric - mix and cook uncovered, for approx. 10-12 minutes - cabbage should be slightly crisp and not completely softened. At this point add garam masala powder, tamarind extract, saute for a couple of minutes until the liquid evaporates, turn the stove off. Add mustard seed powder, mix well. This curry is good with rice.

Chicken Makhani

2007-09-22T21:15:00.000-05:00

Chicken, onions, tomatoes, spices & cream is all that takes, to make this dish delectable. Try it out, and your family & friends would be asking for more!

Recipe

1 Lb chicken - cubed (boneless, skinless)

1 medium size tomato (diced) & 3 tspns. tomato paste

2 medium size onions

2 tsp coriander seeds

2 tsp fennel seeds

1/2 tsp cumin seeds

1 tsp poppy seed powder

a small piece of ginger

4 garlic cloves

3 green chillies (slit lengthwise)

3 cloves (lavang) & 1/4 tsp cumin seeds - for seasoning

6 curry leaves

turmeric, red chillie powder, salt to taste

mint & coriander leaves

2 tbsp oil

2 cups water

3 tbsp cream

Put a saucepan on medium heat and add chicken pieces, 1/4 tsp turmeric, 1/2 tsp each, salt & red chillie powder. Mix and let the water evaporate.... during this process the chicken is half cooked. Turn the stove off, set the chicken pieces aside.

Grind onions alongwith coriander seeds, fennel, cumin, poppy seed powder, ginger, garlic - make a smooth paste. Heat a saucepan, add oil & add seasoning of cloves, cumin seeds, curry leaves. Add onion paste & fry until the paste loses its raw smell. Add tomato pieces, tomato paste, salt, turmeric, mix well, cover & cook until the tomato turns soft. Add chillie powder, water & chicken pieces and let cook on medium heat, until all the water evaporates. At this point, add green chillies and cream, mix well. Adjust salt, turn the stove off and add mint & coriander leaves. This delectable dish can be enjoyed with plain rice, fried rice, rotis.

Rice with Vegetables

2007-09-21T22:53:00.000-05:00

With rice, the possibilities are endless! Don't you all agree?! I am sure all of us have a number of recipes for rice preparations..... well, here is one such flavour packed recipe.

Recipe

2 cups Basmati Rice
3 cups Water
1 cup Cream (Heavy or Light whipping cream)
2 cups Chopped Vegetables (carrots, french beans)
4 Garlic cloves - minced
a small piece of Stone flower (optional)
1/4 tsp each of Cumin seeds & Turmeric
3 each of Cloves & Cardamom (make a coarse powder)
6 Curry leaves
1/2 tsp Pulav masala
1/4 tsp shahjeera powder
1/4 tsp red chillie powder
3 Green chillies (slit lengthwise)
salt to taste
2 tbsp Oil
Coriander leaves - chopped
Note: The 'cup' measurement given above is the small 'cup' given alongwith our electric rice cooker

Start the electric rice cooker on 'cooking' and add oil. When the oil is hot enough, add cumin seeds, cloves, cardamom, garlic, curry leaves, stone flower, vegetables, turmeric, shahjeera powder, 1/2 tsp salt & green chillies.... in that order. Cover and cook until the vegetables are tender. Add red chillie powder, washed rice, pulav masala, mix & fry the rice for a couple of minutes, then add cream and water, adjust salt and cook until done. When done, add coriander leaves and mix lightly.

For those unfamiliar with 'stoneflower' , here is a picture.

Tomato chutney (yep, tomato again!!)

2007-09-20T18:35:00.000-05:00

Recipe

4 medium sized Tomatoes, roughly chopped

1/4 tsp each of mustard seeds, turmeric

1 tsp each of urad dal, chana dal, cumin seeds

2 tsp coriander seeds

1 tbsp peanuts

2 dried red chillies

4 green chillies (for extra heat, add more chillies)

4 garlic cloves

tamarind juice (extracted from 1 lemon sized tamarind ball)

tender coriander stems (for some added flavour)

salt to taste

1 tbsp oil

Heat oil in a pan and add mustard seeds. When they start crackling, add urad dal, chana dal, coriander seeds, cumin seeds, red chillies, peanuts & garlic. Let them fry until golden and add tomato pieces, green chillies, salt, turmeric. Cover and cook until tomatoes become soft. Remove the lid, add tamarind juice, coriander stems and leave the pan uncovered for the liquid to evaporate. Turn the stove off, let cool and grind the contents into a smooth paste. Tomato chutney is a nice accompaniment to Idlis, Dosas and goes well with rice too.

Tomato curry with Shrimp

2007-09-20T18:12:00.000-05:00

Tomato is one of my favourite vegetables (or fruits, should I say?) and I use it in my everyday cooking - be it in rasam, sambar or in curries. A true flavour enhancer, it adds a nice texture and vibrant colour to the dish. Here is a simple recipe for tomato curry, I just add shrimp to jazz it up!

Recipe

5 medium sized tomatoes - diced
2 medium onions, sliced lengthwise & cut into medium size pieces (abt the same size as tomatoes)
2 garlic cloves - chopped
3 green chillies - slit lengthwise
2 cloves(lavang)
1/4 tsp each of mustard & cumin seeds, turmeric powder
4 curry leaves
coriander leaves - finely chopped
salt to taste
1/2 tsp garam masala powder - optional
2 fistfulls of shrimp (I use the frozen cooked shrimp - small, medium : any size will do)
2 tbsp oil

Heat oil in a Pan & when the oil is hot, add mustard seeds. Once the mustard seeds start crackling, add cumin seeds, cloves, curry leaves, onion pieces, garlic. Saute the onions until they turn translucent. Add tomato pieces, turmeric, salt and green chillies, cover and cook until the tomatoes turn soft. Uncover, let 3/4th of the liquid evaporate, add garam masala powder and shrimp, mix well and let them cook further until all the liquid evaporates. Once you add the shrimp it should not take more than 10 minutes.... so that the shrimp remains soft & succulent! Turn the stove off, add coriander leaves. Enjoy this dish with rice or roti/chapathi.