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Monday, January 31, 2011

Channa Pulao

Ingredients ground to a smooth paste
Onion-2tbsp
Tomato-1
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-3
Mint-a handful
Poppy seeds-1/2tsp
Coconut-1tbsp
Garam masala-1/4tsp
Ginger & garlic paste-1/2tsp
Other ingredients
Channa-1 cup
(soaked overnight)
Basmati rice-1 cup
Water-2 cups
Tempering
Oil-4tsp
Ghee-2tsp
Cashew nuts-8(optional)
Jeera & Shajeera-1/4tsp each
Cinnamon-a small bit,Cloves-2,Cardamom-1,Bay leaf-1
Method
Heat oil & ghee in a pan & temper it.Add the ground masala & fry it till raw smell disappears & oil separates the pan.Add the rice,channa & water,cook it till done.Serve hot with raita.



Sunday, January 23, 2011

Red BellPepper Cutney Recipe / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Red BellPepper Cutney rECIPE / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Ingredients
Red bell pepper (Capsicum) chopped-1 big
Chopped onion-1/2
Red chilly paste-2tsp
Dessicated coconut-2tsp
Tamarind paste-1tsp
Salt to taste
Tempering
Oil-2tsp
Mustard & Uraddhal-each-1/2tsp
Hing-1/4tsp
Curry leaves-little
Red chillies-2
Jeera-1/4tsp
Method
Heat 1tsp of oil in a pan fry above ingredients till raw smell goes off.Cool & grind it to a smooth paste.Temper it.Serve with any tiffin or use as dip.

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Dry Chinta Chiguru(Tender Tamarind Leaves) Puliyohara/Puliyodharai

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Channa dhal-1tsp
Mustard-less than 1/8tsp
Methi seeds-15
Sesame seeds-1tsp
Hing-1/4tsp
Other ingredients
Dry chinta chiguru coarsely powdered-5tsp
(dry tender tamarind leaves)
Salt to taste
Turmeric powder-1/2tsp
Chopped onion-1tbsp
Slit green chillies-4
Curry leaves-little
Cooked rice-2 cups
Tempering
Oil-3tsp
Mustard-1/2tsp,Urad & Channa dhal-each 1 tsp,Jeera-1/4tsp
Peanuts-a handful
Method
Heat oil in a pan temper it.Add onion,green chillies,chinta chiguru & curry leaves saute for a minute.Add the cooked rice & the ground powder & mix it well & serve it hot.

Sunday, January 16, 2011

Iceberg Lettuce Thogayal

Ingredients
Shredded iceberg lettuce-10 oz pck
Oil-1tsp
Channa,Urad dhal-each 1 tsp
Jeera-1tsp
Garlic -2
Curry leaves-little
Red chillies-3
Hing-a pinch
Tamarind paste-2tsp
Salt to taste
Desicated coconut-3tsp
Method
Heat oil in a pan & fry all above ingredients except lettuce till light brown.Switch off the gas & add the lettuce & mix it well in the heat.Cool & grind it to a smooth paste.Serve it with hot rice or any tiffin.

Sunday, January 9, 2011

9 Beans & Oats Adai (Lentil Crepes)

Ingredients
9 beans soup mix (soaked over night)-1/2 cup
(It contained pinto beans,navy beans,black beans,black eye bean,small red beans,split peas,lentils,great northern beans,barley )
Brown rice-1/4 cup
Oats-1/4 cup
(I used quick oats)
Salt to taste
Red chillies-3
Curry leaves-1tsp
Coconut-2tsp
Onion chopped-2tsp
Hing-a pinch
Ginger-a small piece
Oil to cook the adai.
Method
Soak rice,chillies & oats for 2 hrs.Grind all above ingredients together to a semi coarse batter.Heat a tawa pour a ladle of batter,spread it.Pour oil around it,cook it both sides till crisp.Serve it with any chutney.

Tuesday, January 4, 2011

Instant Cranberry Pickle

Ingredients dry roasted slightly & powdered
Methi-1/8tsp
Mustard-1tsp
Tempering
Oil-1/3 cup
Mustard-1/4tsp
Jeera-1/8tsp
Uraddhal-1/4tsp
Hing-little
Curry leaves-little
Red chillies-2
Other ingredients
Fresh cranberry-1 cup
(cut into halves)
Salt to taste
Red chilly powder-1tbsp
Lime juice-3tsp
Sliced garlic-4
Method
Take a bowl & mix all above ingredients together.Heat oil & temper it.Pour the hot tempering on top of the above mixture.Mix it well & serve it the next day.Store it in fridge.