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Tuesday, August 31, 2010

Celery Chutney

Ingredients
Celery chopped-one long stick
Chopped onion-1tbsp
Chopped garlic-1
Red chillies-2
Urad dhal-1tsp
Channa dhal-1tsp
Coriander seeds-1/2tsp
Jeera-1/2tsp
Hing-1/4tsp
Salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients one by one till light brown.Cool ,add salt & grind it to a smooth paste.Serve it with any tiffin.










Saturday, August 28, 2010

Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6
Sugar-4tsp
(add more according to your sweetness)
Milk-1 cup
Cottage cheese-4tsp
Method
Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.











Thursday, August 26, 2010

Steamed Collard leaf Roll Pulao

Ingredients ground to a smooth paste
Cloves-1
Cinnamon-a small piece
Cardamom-1
Jeera-1/8tsp
Fennel seeds-1/2tsp
Tomato-1 small
Mint leaves-10
Ginger & Garlic paste-1/2tsp
Salt to taste
Turmeric powder-little
Green chillies-1
Tempering
Oil-2tsp
Ghee-2tsp
Sliced onion-1/4
For rice
Basmati rice-1 cup
Water-3/4 cup
Salt to taste
Cinnamon,cardamom,cloves-each 1,Shajeera-less than 1/8tsp
Mint leaves-6
Other ingredients
Green food colour a drop mixed in 3tsp of Lime juice
Curd-1/4 cup
Method
Cook the rice with the above ingredients till 3/4 th done.Heat oil & ghee in a pan ,temper it.Add the ground paste & fry till oil separates.Add the curd & cook it till the gravy is slightly dry.Arrange the rolls in the gravy,put the rice on top.Pour the lime juice & close it with a tight lid & keep it in low flame for 10 minutes(in Dum).Before serving mix it & serve it with raita.



Sunday, August 22, 2010

Fish Fry

Ingredients
Butter fish-5
Salt to taste
Hot curry powder-1tsp
Turmeric powder-1/4tsp
Lime juice-2tsp
Curry leaves-little
Oil-to shallow fry
Grind to a smooth paste
Ginger & Garlic paste-1tsp
Cinnamon-a small piece
Cloves-2
Pepper-1/4tsp
Method
In a plate mix all the above ingredients together.Apply the mixture both sides on the fish & keep it for 20 minutes.Heat oil in a pan & shallow fry them till cooked & brown on all sides.



Monday, August 16, 2010

Instant Couscous & Rawa Idly

Ingredients
Slightly dry roasted couscous-1/2 cup
Slightly dry roasted white rawa(semolina)-1/2 cup
Salt to taste
Turmeric powder-a pinch
Curd-Less than 2 cups
Eno fruit salt-1tsp
Grated carrot for decoration(optional)
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/2 tsp
Grated ginger-1/8tsp
Hing-little
Curry leaves-little
Method
Heat oil in a pan & temper it.Take a bowl mix all above ingredients & tempering.Grease the idly plates put some grated carrots.Just before steaming the batter mix the Eno,immediately pour it in the idly plates & steam it till done.Serve it with any side dish.
Note:These are instant idlys no need for any fermentation.

Wednesday, August 11, 2010

Set Dosa

Ingredients
Idly rice-2 cups
Aval(Poha)-1 cup
Methi seeds-1/8tsp
Salt to taste
Oil-to make dosas
Method
Soak rice & methi together & aval separately for 3 hrs.Grind everything with salt to a smooth semi thick batter.Let it ferment overnight.Next day make little thick dosas like you cook oothapams(pour oil around & cooking only one side,with lid closed on top).Serve it with any side dish of your choice.

Thursday, August 5, 2010

Tomato(Thakali) Murukku

Ingredients
Rice flour-1 cup
Besan-1/2 cup
Roma tomatoes-2
(blend it in mixi with little water & filter the juice.It came to 1/2 cup)
Salt to taste
Hing-1/4tsp
Chilly powder-1/4tsp
Jeera-1/8tsp
Melted butter-3tsp
Oil-to deep fry
Method
Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Tuesday, August 3, 2010

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

Thanks for visiting !

Sunday, August 1, 2010

Quinoa & Sweet Potato Cutlet

Ingredients
Finely shredded or chopped vegetables-1 cup
(I used cabbage,carrot,beans)
Boiled & mashed sweet potato-1/2 cup
Cooked quinoa-1/4 cup
Boiled & mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves-a handful
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Garam masala-1/4tsp
Other ingredients
Oil-to fry
Bread crumbs & beaten egg
Method
Heat 1tsp of oil fry onion till transparent.Add the vegetables,ginger & garlic paste,salt dry ingredients & fry for 2 minutes.Switch off the stove cool a bit & mix the potato,coriander leaves,cooked quinoa & sweet potato.Mix it well & take a small ball & slightly flatten it.Dip it in egg & roll it in bread crumbs.Heat oil in a pan & shallow fry it.Serve it with ketchup.