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Thursday, October 21, 2010

Sponge Dosa

Idly rice-2 cups
Rice flakes(poha,aval)-1/4 cup
Buttermilk-3 to 4 cups
Salt to taste(i used 2tsp)
Cooking soda-1/4tsp
Oil-to make dosa
Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.
Courtesy:Mrs.Mallika Badrinath

Sunday, October 17, 2010

Microwave Double Decker Milk Burfi

Milk powder-4 cups
Maida-1 cup
Sugar-1 & 1/2 cups
Heavy whipping cream-1 pint(473ml)
Chocolate chips-1/2 cup
Ghee-1tsp to grease the tray
Mix milk powder,maida, sugar and whipping cream well without any lumps.keep it in a microwave safe bowl & cook it for 1 min,taking it out for every one minute and mixing it & keep it back in microwave,it cooked for 8 minutes. At this point it will become frothy.Then pour 1/2 of the mixture into a greased tray and spread evenly.Immediately mix the chocolate chips in rest of the content and pour it on top of the white part.Let it cool to room temperature and put it in the refrigerator for a couple of hours.Cut it to desired shapes.

Monday, October 11, 2010

Blueberry & Almond Lassi

Yogurt-1 & 1/2 cup
Blueberry-1/2 cup
Roasted & powdered jeera-a pinch
Ice cubes
Blend all above ingredients together in a mixi.Sprinkle jeera powder on top & serve it cold with ice cubes.

Monday, October 4, 2010

Spicy Jicama Fruit Salad

Lime juice-1tsp
Chilly flakes or chilly powder-1/4tsp
( I used chilly flakes)
Olive oil-1/4tsp
Salt to taste
(mix all above ingredients together)
Other ingredients
Jicama cubed-a handful
Cubed ripe mango-1/2
Green grapes chopped-8
Chopped strawberry-4
Blueberry-a handful
Small pear chopped-1
or any fruit of your choice
Put all the fruits in a bowl.Before serving pour the dressing on top,toss & serve it immediately.

Thursday, September 30, 2010

Shrimp Gravy(Chettinad Style)

Big shrimp-35
Chopped onion-1/2
Curry leaves-little
Coconut milk-6tsp
(I used the tin milk)
Diluted tamarind paste-1 cup
Salt to taste
Turmeric powder-1/2tsp
Ingredients ground to a smooth paste
Coriander seeds-2tsp
Methi seeds-less than 1/8tsp
Red chillies-3
Curry leaves-little
Cinnamon-a small piece
Ginger & Garlic paste-1tsp
(Fry above ingredients with 1tsp of oil till light brown.Cool & grind)
Heat oil in a pan temper it.Fry onion & curry leaves till light brown.Add the shrimp,ground masala,salt,turmeric powder,tamarind water & coconut milk.Cook till done & gravy is thick.Switch off & garnish it with curry leaves.Serve it with hot rice.

Sunday, September 26, 2010

Instant Quinoa Idly

Slightly dry roasted & coarsely powdered Quinoa-1/2 cup
Slightly dry roasted & coarsely powdered quick oats-1/2 cup
Slightly dry roasted semolina/Sooji-1/4 cup
ENO fruit salt-1/2 tsp
Salt to taste
Turmeric powder-a pinch
Curd-less than 2 cups
Urad dhal-1/2tsp
Chopped green chillies-1
Chopped curry leaves-little
Grated ginger-1/8tsp
Hing-a pinch
Mix all above ingredients together except ENO.Heat oil in a pan & temper it.Cool & pour it in the above mixture.Just before pouring it in greased Idly pans add the ENO beat it well & pour immediately & steam it till cooked.Serve it with any chutney.

Wednesday, September 22, 2010

Pudhina (Mint) Murukku

Rice flour-2 cups
Urad dhal flour-1/2 cup
Salt to taste
Melted butter-4tsp
Mint leaves-a handful
Green chillies-3
(grind with little water & filter the water)
Oil-to deep fry
Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.

Thursday, September 16, 2010

Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle / South Indian Egg Pickle

images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Ingredients for steaming the eggs
Salt to taste
Ginger & Garlic paste-1/2 tsp
Turmeric powder-1/4tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Other ingredients
Red chilly powder-3tsp
Dry coconut powder-2tsp
Garam masala powder-1/2tsp
Salt to taste
Turmeric powder-1/4tsp
Lime juice-less than 1/8 cup
Oil-3/4 cup
Mustard seeds-1tsp
Jeera / Cumin-1tsp
Red chillies-3
Curry leaves-little
Methi / Fenugreek seeds-less than 1/8tsp
Ginger & Garlic paste-1tsp
images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Take a blender or mixi jar add all above ingredients for steaming the eggs.
Beat it till everything is combined,pour it in a greased plate & steam it for 5 minutes.
Cool & cut into small pieces.
Heat oil in a kadai deep fry the cut egg pieces till light golden brown on all sides (don't fry till crisp).
Remove & keep it aside,in the same oil add the temper ingredients.
Switch off the stove cool the mixture for a minute & add all the above mentioned dry ingredients,lime juice & the egg pieces.
Mix it well till the egg pieces are well coated.
Cool the pickle & store it in fridge.
Best served the next day.

Courtesy: My friend's mom

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Sunday, September 12, 2010

Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered
Coriander seeds-3tsp
Channa dhal-1 & 1/2tsp
Red chillies-3
Grated coconut-3tsp
Methi seeds-1/8tsp
Hing-a pinch
Curry leaves-little
Other ingredients
Cooked soya beans-1 cup
Cooked watermelon skin-1 cup
(use only the white part,cook it with little turmeric powder)
Salt to taste
Tamarind juice-1/4 cup
Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.

Monday, September 6, 2010

Methi & Black Eye Bean Curry

Ingredients ground to a coarse paste
Ginger & Garlic paste-1tsp
Cinnamon-a small piece
Tomato -1
Other ingredients
Black eye bean-1 cup
(soaked over night)
Frozen methi leaves-2 cubes
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4tsp
Heat oil in a pan & temper it.Add the ground paste & fry till oil separates the pan.Add the remaining ingredients & fry a bit.Pour some water & cook it till done.Make sure that the curry is semi dry.Serve it with roti.

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