Kapi, T, or Me?

Raddish (Mulangi) Sambhar

2012-01-07T23:27:00.010+05:30

After so many years, I finally decided learnt to prepare sambhar after speaking to mom and getting the how-to over the phone. Mulangi sambhar has always been one of my favourites and it turned out delicious. However, I do bring in my own flavour to the dish and not necessarily align with my mom's take.

Ingredients
Raddish
Toovar dal
Dry red chillies
Mustard seeds
Curry leavesAsafoetida
Fenugreek seeds
Chilli powder
Turmeric
Sambhar podi
Salt
Tamarind
Gingely oil

Method
1. Pressure cook the dal and raddish.
2. Soak the tamarind in hot water, remove the pulp, and strain the tamarind water.
3. In a vessel, boil the tamarind juice along with the sambhar powder, until the raw smell evaporates.
4. Mash the dal and dilute it in water.
5. Add the mashed dal and raddish to the tamarind water.
6. Add a turmeric, asafoetida, chilli powder and salt.
7. Allow the sambhar to boil until it thickens.
8. In a wok, heat gingely oil and splutter dry red chillies, fenugreek seeds, curry leaves, mustard seeds and pour over the sambhar.
Serve hot with rice or rotis.

Sabudhana Upma (Sago)

2012-01-07T23:06:00.004+05:30

Easy to make and terribly delicious, the sabudhana upma is used in Maharashtra on auspicious days to break a fast. I remember having the sabudhana vada in Shirdi and for a long time, I have wanted to learn this recipe. Finally, jayanth on his visit from Pittsburgh handed me the delicious recipe.

Ingredients
Sago
Roasted peanuts
Boiled and cubed potatoes
Cumin (jeera)
Green chillies
Chilli powder
Turmeric
Salt
Juice of lime
Cooking oil

Method
1. Soak the sabudhana for a few hours in a bowl with enough water.
2. Coarsley grind the roasted peanuts.
3. In a wok, heat oil and splutter cumin seeds, hing, green chillies, and potatoes.
4. Add the sabudhana and stir once.
5. Add the spices and peanuts. Mix well.
6. Add the juice of lime and serve hot.

Pasta in Spicy Veg Gravy

2011-12-23T21:08:00.004+05:30

Subha and Krishna were on their way back from a long day of work at NYC. So I decided to make them some spicy dinner when they returned. For a change, I moved away from the Indian menu and wandered into Pasta land.

Ingredients
Pasta
Tomato puree
Sambal Oelek
Frozen mixed vegetables
Chopped onions
Soya sauce
Vinegar
Ginger-garlic paste
Asafoetida
Olive oil
Chilli sauce
Grated cheese
Salt

Method
1. Boil the pasta. Add a sah of oil and salt to the water.
2. Drain the pasta and run it under cold water. Allow the pasta to dry.
3. Defrost the veggies and set aside.
4. In a wok, heat oil. Add hing, ginger-garlic paste, sambal oelek, and chopped onions.
5. Add the veggies and saute.
6. Add the tomato puree and allow it to cook.
7. Add the chilli sauce, sugar, and vinegar.
8. Allow the gravy to cook well and add salt to taste.
9. Pour the gravy over the pasta and garnish with grated cheese.

Thai Style Noodles

2011-12-18T23:40:00.002+05:30

Inspired by Phad-Thai noodles, I made this aromatic piece of work using a different assortment of ingredients for a Sunday lunch.

Ingredients
Noodles 2 packets
Chilli oil
Japanese sesame oil
Dark soy sauce
Ground honey roasted peanuts
Salt
Pepper
Long slit onions, capsicums and tomatoes
Finely chopped spring onions
Ginger-garlic paste
Finely chopped fresh ginger and garlic
Cumin seeds
Asafoetida/Hing
Wedge of lime

Method
1. Boil the noodles with a little salt and oil.
2. Drain and wash under cold water and let it dry.
3. In a wok, heat sesame oil on low flame and fry the spring onions, ginger-garlic pieces including the ginger-garlic paste.
4. Add the onions and roast until it turns pink.
5. Add the capsicums and cook for a few minutes.
6. Add the tomatoes and toss well.
7. Add the chilli oil, soya sauce, salt and pepper.
8. Add the noodles and toss well.
9. Add the ground honey roasted peanuts and toss again.
10. Serve hot with extra ground peanuts and wedge of lime.

Spicy Chick Peas in Tomato Gravy (Chole)

2011-12-18T06:37:00.005+05:30

The chole is another easy dish to prepare and works very well with bread. You can either work with the chick peas alone or cook it in tomato gravy. I used canned chick peas. However, if you like, you can buy the uncooked variety, soak it for a few hours, and pressure cook it.

Method

Canned chick peas 1

Finely chopped onions 1 cup

Stewed tomatoes 2-3

Ginger garlic paste 1 tbsp

Cinnamon sticks 2

Finely chopped ginger

Finely chopped garlic

Finely chopped green chillies

Garam masala 2-3 tsps

Chilli powder 2 tsps

Turmeric 1 tsp

Cumin seeds

Asafoetida

Coriander for garnish

Salt to taste

Juice of lime

Cooking oil

Method

1. Wash the canned chick peas thoroughly and pressure cook it to one whistle to soften it.

2. Puree the stewed tomatoes.

3. Heat oil in a wok and splutter cumin, cinnamon, hing, ginger-garlic paste, ginger and garlic pieces along with the chillies.

4. Saute well and pour the tomato puree into the wok.

5. Allow it to cook well until the spices and the puree fuse well.

6. Add the garam masala, turmeric, chilli powder and saute.

7. Once the spices cook, add the cooked chick peas.

8. Add salt to taste and cook on low flame for ten minutes.

9. Once the dish cools a litle, add the juice of lime.

10. Garnish with chopped coriander.

Coconut Chutney

2011-12-17T23:51:00.006+05:30

The coconut chutney is a fabulous accompaniment for idlis, ven pongal, upma, and dosai. Hardly takes time - attractive right?

Ingredients

Fresh grated coconut ½ cup

Garlic pod 1

Green chillies 1-2 pcs

Finely chopped ginger

Salt to taste

Cooking oil 1tsp

Mustard seeds 1 tsp

Curry leaves

Hing

Method

1. Grind the coconut, chillies, garlic, ginger, and salt.

2. In a small vessel, heat oil and splutter mustard seeds along with curry leaves and hing.

3. Pour the seasoning into the chutney.

4. Mix well and serve.

Ven Pongal

2011-12-17T23:20:00.004+05:30

I spoke to mom this morning and she told me she is making Pongal for the marghazi season. Sounded divine - it brought me back memories of the pongal prasadam dripping in ghee at the famous Padmanabhaswamy temple. I was inspired to try this fabulous combination right away.

Ingredients

Rice 1 cup

Yellow split moong dal 1/2 cup

Pepper corns 1-2 tbsps

Jeera/Cumin 1 tbsp

Ajwain 1 tsp

Curry leaves

Cashews

Asafoetida (hing)

Salt

Ghee 2 tbsps

Pepper powder 1 tsp

Method

1. Pressure cook the rice and dal together along with pepper corns, jeera, curry leaves, salt dash of ghee,and hing.

2. Heat the remaining ghee on low flame.

3. Roast the cashews in the ghee along with pepper powder, ajwain, hing, and curry leaves.

4. Pour over the ven pongal and mix well.

Garlic Rasam

2011-12-11T18:23:00.001+05:30

I personally love garlic and ginger in all my cuisine, except that mom and a few of my friends do not quite take to it. Nevertheless, garlic rasam is a fantastic appetizer when you are down with a terrible flu and is touted as a wonder drug that prevents various types of cancers due to the production of hydrogen sulphide in the blood stream.

Ingredients

Stewed tomatoes
Tuvar dal
Tamarind paste
Garlic 5-6 pods
Coriander seeds
Pepper corns
Cumin seeds
Turmeric powder
Hing/Asafoetida
Jaggery/Sugar Salt Green chillies
Dry red chillies Juice of lime Coriander
Curry leaves
Mustard seeds

Method
1. Pressure cook the tuvar dal and the garlic separately.
2. Dilute the tamarind paste and boil it in water until the raw spell evaporates.
3. Add the stewed tomatoes to the boiling tamarind water.
4. Roast the coriander seeds, red chillies, coriander seeds, cumin and dry grind the mixture.
5. Add the cooked dal and garlic to the rasam.
6. Add the fresh ground powder, turmeric, powdered jaggery and salt. 7. In a wok, splutter curry leaves, hing, cumin and mustard seeds, and ground pepper.
8. Pour over the rasam.
9. Once the rasam has cooled, garnish with juice of lime and shredded coriander.
Serve hot as soup or as a side dish for rice and poppadams.

Vegetable Soup

2011-12-11T07:45:00.005+05:30

For veggies and folks who do not like to spend too much time in kitchen, here is a quick and delicious soup you can make for dinner.

Ingredients

Broccoli
Mushrooms
Diced Carrots
Onions
Boiled potatoes
Green chillies
Coriander for garnish
Oilve
Soya sauce Chilli sauce
Vinegar
Tomato ketchup/Hot and Sour sauce
Ginger-Garlic paste
Ginger juliennes
Salt
Ground pepper Water
Grated cheese
Corn flour

Method

1. In a pan, add a little oil. When the oil is hot, add the green chillies, ginger juliennes, the ginger-garlic paste and stir to ensure that the paste does not stick to the bottom of the pan.
2. Add the onions and saute.
3. Add the rest of the vegetables one by one. Make sure to stir each time a vegetable is added.
4. Add soya sauce, vinegar and a little ketchup or the sauce and stir the mixture well.
5. Add salt to taste.
6. Add water to this soup depending on the number of servings.
7. To thicken the soup, dilute a little corn flour in water and pour this mixture to the soup.

8. As you pour the corn flour mixture, keep stirring continuously; otherwise lumps will form and the soup will rapidly thicken.
9. Add juice of lime, spring onions, and sprinkle cheese.

Voila, your vegetable soup is ready!

Onion Pakodas

2011-12-11T07:20:00.000+05:30

The onion pakodas are a fabulous starter for your guests or even for a weekend to go with your soup or kadhi. Top it up with some hot and chilli sauce and you are good to go.

Ingredients
Finely chopped onions
Green chillies(2-3 pieces)
Ginger/ Garlic (optional, but recomended)
Finely chopped coriander or mint leaves
Curry leaves
Roasted peanuts
Besan
Water
Chilli powder
Asafoetida/hing
Fresh ground pepper
Oil for frying

Method
1. In a bowl, mix the ingredients along with the spices.
2. Add the required quantity of water to make a thick batter.
3. Take small quantities of this batter and fry until the pakodas turn a golden brown.
4. Serve hot with Hot and Sour chilli sauce.

Hint: At the end of this starter, make sure to serve your guests with masala tea. It enhances the flavour and gives a neat finish to the snack.

Coconut Burfi

2011-12-11T07:14:00.005+05:30

The coconut burfi was a massive hit. Subha wanted to try some dessert post dinner. We zeroed in on coocnut burfi and I was inspired to try the dessert with frozen dessicated coconut.

Ingredients
Dessicated coconut 2 cups
Ghee 2 tbsps
Condensed milk 1 cup
Almonds or cashews
Cardamom

Method
1. Toast the dessicated coconut lightly and pour the condensed milk.
2. Keep stirring until they blend well.
3. Add ghee and let the burfi cook on medium flame until the mixture separates from the edges of the pan.
4. Add crushed cardamom powder and mix.Pour the burfi into a greased tray and let it set.

Dal Makhani

2011-12-06T07:41:00.005+05:30

Subha taught me this awesome recipe for a mouth watering dal makhani. It requires a little bit of work, but worth every bit of trouble.

Ingredients
Black urad dhal 2 cups
Rajma 1 cup
Ginger juliennes
Tomato puree
Chopped green chillies
Cinnamon sticks
Cloves
Cardamom
Bay leaf
Cumin
Chilli powder
Turmeric
Garam Masala
Kasuri Methi
Salt to taste
Ghee 2 tbsps

Method
1. Soak the urad dal and rajma in water for a good couple of hours and pressure cook.
2. Cook the dal on low flame till we fry and cook the spices.
3. Make tomato puree from fresh tomatoes and set aside.
4. In a wok, heat oil and splutter cumin, green chillies, ginger, cinnamon, cloves, bay leaf, and cardamom. Let them fry well.
5. Pour the tomato puree and let it cook with the spices. Let it simmer for 20 mins.
6. Pour this tomato puree mix into the dal.
7. Add chilli power, garam masala, turmeric, salt and add ghee. Stir well.
8. Let it simmer for a while. Garnish with kasuri methi.Serve hot with rice or bread.

Pepper Ghee Rice

2011-12-06T07:39:00.003+05:30

A fabulous aromatic rice for the cold wintery days or even if you are down with a cold - the pepper ghee rice is guaranteed to knock you out.

Ingredients
Cooked rice 1 ½ cup
Fresh grounded black pepper 1 tbsp
Fresh ghee 1 tbsp
Hing/Asafoetida
Cumin seeds 1 tbsp
Ginger juliennes
Chopped green chillies
Chopped coriander

Method
1. In a wok, heat ghee on low flame.
2. Splutter cumin seeds, asafetida, ginger juliennes, and green chillies.
3. Add the ground pepper and fry it for a couple of minutes.
4. Add the rice and toss well.
5. Add salt to taste.
6. Garnish with coriander.
Serve hot with poppadoms.

Carrot-Brocolli Curry

2011-11-16T06:48:00.004+05:30

I love brocolli. You must have realized it by now going by my recipes. I made a mildly spicy version, with a curious mix of Asian flavours, but without a hint of oil.

Ingredients
Cubed carrots
Finely cut broccoli
Dark soya sauce 1 tsp
Chilli sauce 1 tsp
Cumin seeds 1 tsp
Asafoetida, a pinch
Turmeric ½ tsp
Chilli powder 1 tsp
Salt to taste
Juice of lime

Method
1. In a wok, add a little water and when it starts boil, add the cumin seeds.
2. Boil the vegetables.
3. Add hing and the rest of the dry spices. Saute.
4. Add a the soya sauce and chilli sauce. Stir once.
5. Add the salt and mix.
6. Ensur that the vegetables are not overcooked, and have the right crunchiness to them.
7. Garnish with juice of lime and serve hot.

Cabbage and Carrot Lentil Gravy

2011-11-15T19:00:00.000+05:30

One of the simplest and healthiest side dishes to make, the cabbage and carrot lentil gravy is rich in proteins and vitamins.

Ingredients
Shredded cabbage 2 cups
Finely chopped carrots 2 cups
Cooked lentils 1 cup
Jeera 1tsp
Turmeric
Chilli powder
Garam masala (optional)
Chopped green chillies
Hing
Salt
Juice of lime
Cooking oil 1tsp
Water 1 cup

Method
1. In a wok, heat oil and splutter jeera, hing, chilli powder, green chilies, and turmeric.
2. Add the carrots, saute and sprinkle a little water. Cover with lid to let it cook.
3. Add the cabbage and saute. Cover with lid until the cabbage cooks.
4. Pressure cook the lentils and add it to the veggies.
5. Let the gravy simmer.
6. Remove from fire and garnish with juice of lime.

Pooris with Spicy Potato Gravy

2011-11-13T08:59:00.005+05:30

I had completed my Guru Parayanam sometime back before my move to Philly. On the last day of the parayanam, it is tradition to give away home cooked food to the poor. My mom suggested I made pooris and potato curry. We were making this delectable fried treat after a long time. The pooris and the gravy turned out perfect!

Ingredients
Wheat 2 cups
Boiled potatoes 2 cups
Chopped coriander 1 cup
Curry leaves
Mustard seeds
Chilli powder
Hing or asafoetida
Salt
Water
Cooking oil
Juice of Lime

Method
1. In a pan, mix the wheat, salt, oil, and water to make a moist dough.
2. Wrap it in a muslin cloth or let it sit in the fridge for 10 mins.
3. Make small balls of the dough and roll out thin circular portions.
4. Heat the oil and check if the oil is hot enough by slipping in a small bite of the dough. If it fries and comes up on top, the oil is ready for frying.
5. Fry each of the thin circular dough one by one. Drain the oil and set aside.
6. In a wok, heat a little oil and splutter mustard seeds, curry leaves, and hing.
7. Add the spices and let is roast.
8. Add the boiled potatoes and sauté well.
9. Remove from fire and garnish with juice of lime and chopped coriander.

Yellow Split Moong Dal with Spinach

2011-11-13T08:57:00.004+05:30

The moong dal is not only a healthy option, but also the most easiest to cook, either in a microwave or a pressure cooker.

Ingredients
Yellow split moong dal 2 cups
Spinach 1 cup
Chopped onions 1/2 cup
Chopped tomatoes 1/2 cup
Garam masala 2 tsps
Chili powder 1 tsp
Finely chopped ginger
Curry leaves
Chopped chillies
Salt to taste
Juice of lime 2 tsps
Cooking oil

Method
1. Pressure cook the moong dal with enough water to cover the dal or microwave it for 5 mins, taking it out at half time to stir it.
Note: When it cooks, it rises to the top and overflows sometimes.
2. In a wok, heat oil and spluter cumin seeds, curry leaves, ginger, green chillies and saute for a few seconds.
3. Add the onions and let it caramalize.
4. Add the tomatoes and spinach one by one and let them cook.
5. Add the spices including the salt and saute well.
6. Pour into the dal and stir once.
7. Add juice of lime for that tangy taste.
8. Garnish with coriander and serve hot with ghee rice.

Fried Spinach

2011-11-13T08:41:00.005+05:30

I stayed over at Krishna's and Suba's house today and we decided to cook instead of eating out. Suba and I decided to take turns whipping up the dishes and she taught me to make some brilliant fried spinach. We also made moong dal, and mashed cauliflower curry with panch poran which was terribly tasty.

Ingredients
Spinach 1 bowl
White Sesame seeds
Korean sesame oil
Salt to taste

Method
1. In a kadai, heat sesame oil and splutter sesame seeds.
2. Toast the seeds before you splutter it.
3. Add the spinach and toss.
4. Allow it to cook well until the spinach softens and absorbs the oil.
5. Add salt to taste.

Spicy Carrot Curry

2011-11-12T22:23:00.004+05:30

This is my first hand at cooking once my jet lag wore off. Im in Philly now, but without family or friends, it was quite boring to cook for one person. Finally, after speaking to a foodie from Pittsburg, I was motivated to cook. I made spicy baby carrots curry, yellow split moong dal, paired with tortilas.

Ingredients
Baby carrots cubed
Finely diced onions
Tomatoes cubed
Pav bhaji masala or garam masala
Chilli powder
Turmeric
Salt
Cooking oil

Method
1. Dice the carrots and microwave for 5 mins or more depending on your microwave.
2. In a tava, add a little oil, roast the onions, carrots, and tomatoes.
3. Add the spices and toss well.
4. Add a little water and allow the vegetables to cook on low flame.
5. Serve hot.

Instant Kheer

2011-10-08T21:27:00.004+05:30

Ensure that your kitchen always stocks certain basic ingredients, one among which is condensed milk. It is a great value add for some sinful desserts that you may whip up for your folks and leave them with ever lasting memories.

Ingredients
Condensed milk 1/2 cup
Green gram dal 2 tbsps
Blanched almonds 4-5 pcs
Plain water 2 -3 tbps
Cardamom powder
Raisins

Method
1. Pressure cook the green gram dal and mash it well.
2. In a vessel, pour the condensed milk and dilute it with just enough water, so that the consistency is still intact, and not runny.
3. Grind the almonds with the water to a fine paste and add it to the condensed milk.
4. Add the green gram dal and the cardamom powder to the dessert. Mix well.
5. Garnish with raisins and chopped almonds.
6. Serve chilled.

Tomato Lentil Soup

2011-10-08T20:13:00.004+05:30

One of the easiest methods to make rasam or a thin soup with tomatoes and lentils, I learnt this dish from mom today, who was actually making it for poor me. This is one of the best soups to have when you have a cold or if you are too lazy to make an elaborate version.

Ingredients
Diced tomatoes 1 cup
Green gram or tuvar dal ½ cup
Chopped coriander
Crushed pepper corns
Juice of lime
Green chillies
Salt to taste
Mustard seeds
Cumin seeds
Ghee

Method
1. Pressure cook the lentils and set aside.
2. In a heavy bottomed vessel, boil water and add the tomatoes, coriander, crushed pepper, including the green chillies.
3. Add the cooked lentils to this soup and mix well.
4. Add salt to taste.
5. In a small vessel, heat ghee and splutter mustard seeds, cumin, asafoetida, and crushed pepper.
6. Pour it into the soup.
7. Remove the soup from the stove and squeeze the juice of lime for that tangy spell.
8. Garnish with coriander and serve hot.

Therati Paal (Condensed Milk)

2011-10-08T18:09:00.002+05:30

Today was my lucky day. I have not been keeping well and stayed tucked in for the most part of the morning until my aunt and her daughter dropped in. My aunt is an excellent cook and pretty much makes all the dessert or savoury preparations at home. I was pestering her for some recipes and along with it, got to learn how to make the yummiest condensed milk at home.

Ingredients
Boiled milk
Sugar

Method
1. In a long bottomed vessel, heat a little water and then pour the milk into the vessel for boiling. This ensures that the milk does not get burnt.
2. Keep boiling the milk till the water evaporates.
3. Turn in the cream into the milk until the quantity reduces and the milk thickens.
4. You will notice that it will leave the sides of the pan. At this time, ensure that you turn the condensed milk and add sugar according to taste.
5. Remove the condensed milk from the stove and garnish with pistachios.

Puli Inji (Tamarind-Ginger Pickle)

2011-10-06T11:32:00.004+05:30

The Puli (Tamarind) Inji (Ginger) pickle carries a very strong flavour because of the obvious combination. It requires a lot of oil as a preservative like any other pickle and tastes better as days go by. Ginger may or may not agree with all digestive systems, but the ingredient is without doubt, an excellent option for keeping the system well oiled. So use it carefully.

Ingredients

Cubed tender ginger 2 cups

Cut green chillies 7-8 pcs

Chilli powder 1 tsp

Tamarind (lemon sized ball)

Jaggery 1 tsp

Turmeric 1 tsp

Salt to taste

Gingely oil 1 tbsp

Method

1. Wash, peel, and cube the tender ginger pieces.

2. In a vessel, boil the tamarind extract along with jaggery, turmeric, green chillies,and salt.

3. Allow this mixture to cool and extract the pulp.

4. In a wok, heat gingely oil and splutter mustard seeds along with green chillies.

5. Pour the tamarind extract and the ginger pieces and let it cook well.

6. As the raw smell of the tamarind gets cooked, it leaves the sides of the wok and thickens.

Let the pickle marinate for day or two before you consume, lest you find it very spicy. I love it spicy though and attack the pickle with gusto right from the time it is off the stove.

Panagam

2011-10-06T11:22:00.006+05:30

My mom was not in town and I had the task of whipping up a traditional dessert for Saraswati pooja yesterday. However, due to lack of planning, I decided to make the simplest and easiest sweet drink, Panagam, which is usually reserved for the Rama Navami celebrations.

Ingredients

Jaggery

Juice of lemon

Water

Dry ginger

Crushed cardamom

Pinch of cinnamon

Method

1. Dissolve the jaggery in water. The quantity of jaggery depends on the sweetness you want.

Tip: You can dilute the sweetness by adding water and squeezing an extra dash of lemon juice.

2. Add the rest of the ingredients.

3. Mix well and refrigerate.

4. Serve chilled.

Vazhai Thandu Moru Kootu (Banana Stem Curry in Thick Butter Milk Gravy)

2011-09-18T19:22:00.005+05:30

I fell in love this dish when my friend brought it for lunch. I hounded her for the recipe and voila, here you have it.

Ingredients

Diced banana stem 1 cup

Sour butter milk 1 cup

Asafoetida 1 tsp

Cumin 2 tsps

Green chillies 2 pcs

Fresh Coconut 1 cup

Mustard seeds 1 tsp

Channa dal 1 tsp

Curry leaves

Finely chopped coriander

Fresh hung curd 1 cup

Salt to taste

Cooking oil 1 tsp

Method

1. Soak the chopped banana stem in buttermilk for 10 minutes.

2. Add salt and boil it until the buttermilk completely absorbs the buttermilk.

3. Grind a coarse paste of coconut, cumin, and chillies.

4. Mix this paste with the banana stem.

5. Add the hung curd and mix well.

6. Splutter mustard seeds, channa dal, green chilli, curry leaves, and asafoetida.

Pour over the gravy.

Paneer Kaliya

2011-09-07T17:31:00.003+05:30

I picked up this recipe a long time back from one of the newspapers. I have not stayed true to the original, and as always, added my own twist to the dish. Almonds have been replaced with cashews, coriander seeds with ajwain, milk with water, blanched palak for colour.

Ingredients
Cubed cottage cheese (paneer) 1 cup
Cashews 1 cup

Finely diced onion 1 cup

Roasted channa dal 1 1/2 tbsps
Ghee 2 tsps

Green cardamoms 2
Cloves 2
Crushed black peppercorns 5-8
Cinnamon 1 inch stick

Ajwain 2 tsps

Cumin seeds 2 tsps
Ginger julienne

Garam masala 2 tsps

Ginger-garlic paste

Blanched spinach 1 cup
Salt to taste
Fresh coriander leaves, chopped 1 tbsp

Ghee 2 tbsps

Olive oil 1 tbsp

Method
1. Grind the cashews to a fine paste to pour it into a wok, allowing it to cook on low flame. 2. Add water as required to dilute the paste and keep folding it so that the paste does not stick to the bottom.

3. In a wok, heat olive oil and add the cumin, cardamoms, cloves, channa dal, ginger julienne, and black peppercorns. Saute for a few minutes.

4. Add the onions and roast it on low flame until they turn a lovely brown.
5. Remove the wok from the stove and allow it to cool before grinding it to a fine paste using little water.
6. Add this ground masala to the cashews that is already simmering. Fold the mixture well so that it meshes with the richness of the cashew paste.

7. In a wok, add olive olive. To this add the ginger-garlic paste, spinach and saute for a few minutes. Add the spinach to the gravy.

8. Grind the roasted channa dal to a fine powder. Add a tablespoon to the gravy that is simmering.

9. Add salt and garam masala to taste. Fold well.

10. In a small kadai, heat ghee, add the paneer cubes and sauté till the paneer turns a golden brown.

11. Pour the paneer along with the ghee over the gravy and turn once.

12. Garnish with coriander leaves and serve.

Cauliflower and Sprouted Fenugreek Curry

2011-09-06T22:08:00.004+05:30

This turned out to be a wonderful combination, with a little bit of everything - Spicy, little bitter, tangy, and aromatic.

Ingredients
Cauliflower florets 2 cups
Sprouted fenugreek 1 cup
Diced tomatoes 1/2 cup
Cumin 2 tsps
Garam masala 2 tsp
Green chilli 1 pc
Coriander powder 1 tsp
Turmeric 1 tsp
Asafoetida 1 tsp
Salt
Juice of lemon 1 tbsp
Olive oil 2 tbsp

Method
1. Boil the florets in hot water to which turmeric has been added. Drain and set aside.
2. In a pan, warm the olive oil and splutter cumin seeds.
3. Add the sprouted fenugreek and saute until it is cooked. Optionally, if the fenugreek is too bitter, add a little sugar.
4. Add the florets and toss well.
5. Add the spices including the salt and allow the curry to cook well. Close with a lid for a good 10 mins.
6. Add the tomatoes and cook for a few minutes, so that they do not become squishy.
7. Drizzle a little olive oil if you like.
8. Remove the pan from the fire and pour the juice of lemon over the curry. Toss the curry once.
9. Garnish with finely chopped coriander and serve hot over a bed of warm ghee rice.

Mixed Vegetable Noodles

2011-09-05T13:58:00.000+05:30

I have tried this recipe innumerable times, and I have never been disappointed. A simple vegetable clear soup and spring rolls, make fantastic accompaniments to the main course. There are no hard and fast rules about adding vegetables here.

Ingredients
Vegetable Hakka noodles
Onions 1 cup

Capsicum 1 cup

Tomato 1/2 cup
Roasted peanuts 1 tbsp

Dark soya sauce 2 tsps

Apple Cider Vinegar 1tsp

Port Wine 1 tbsp

Ginger-Garlic paste

Finley chopped green chillies, ginger, and garlic

Salt to taste
Gingely oil

Method

1. Boil water in a vessel, to which salt and oil have been added.

2. Add the noodles and allow it to cook.

3. Strain the noodles in a perforated bottom and run it under cold water.

4. In a wok, heat gingely oil.

5. When the oil is hot, add the onions and saute.

6. Now add the chopped ginger and garlic along with the paste. Saute.

7. Add the vegetables one by one, and saute each time.

8. Now add the soya sauce and vinegar.

9. Add the chilli sauce and mix it well along with the vegetables.

10. Add the port wine and let it simmer.

11. Add salt (You can add extra salt in the end if you require more)

12. Throw in the noodles and mix thoroughly.

13. Garnish with roasted peanuts and serve hot with soup and spring rolls.

Spicy Baby Potato Roast

2011-08-21T17:34:00.005+05:30

Who can ever resist potato roast! At least I certainly can't. However, I tried to cut down the number of potato roasts I swallowed and preserve my dignity.

Ingredients

Baby potatoes

Cumin 1 tsp

Chopped green chillies

Chilli powder 1 tsp

Garam masala 1tsp

Turmeric 1/2 tspa

Salt

Corn flour

Kasuri Methi

Juice of lime

Cooking oil

Finely chopped coriander

Method

1. Boil the baby potatoes in water to which salt has been added or pressure cook them.

2. Wash it under cold water and peel the skin.

3. In a wok, heat oil and splutter cumin, green chilies, and roast the spices except the salt.

4. Add the potatoes and toss well.

5. Allow it to cook for 5-10 minutes on medium flame.

6. Add the kasuri methi and salt while the potatoes are cooking.

7. Reduce the heat and sprinkle corn flour.

8. Toss well and cook on low flame till the potato roasts.

9. Remove from fire and garnish with juice of lime and chopped coriander.

Vaangi Baath (Brinjal Rice)

2011-08-14T23:29:00.001+05:30

I love this Karnataka specialty (among many others). My mom makes this preparation when we have guests for lunch. It is served with pappads or fritters and raita. I made it a point to learn this recipe from her a few days ago.

For the Vaangi Baath powder
Coriander seeds 3 tbsps
Red chillies 5-6 pcs
Copra or dry dessicated coconut 1 tbsp
Bengal gram 1 tbsp
Cinnamon stick 1 small piece
Cooking oil

For the rice preparation
Cooked rice 2 cups
Slit brinjals 1 1/2 cups
Chopped onions 1 cup
Chopped potatoes 1/2 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder 1 tsp
Salt to taste
Green chilli 1 pc
Juice of lime
Gingely oil 1 tbsp
Finely chopped coriander
Roasted peanuts 1 tsp

Method
1. In a wok, heat the cooking oil and roast the ingredients for making the powder.
2. Dry grind and set aside.
3. In a wok, heat gingely oil and splutter mustard seeds, green chilli, urad dal, and turmeric.
4. Add the onions and let it cook until it turns pink.
5. Add the potatoes and then the brinjals. Toss well.
6. When the veggies are half-cooked, add the vangi baath , salt, and turn well.
7. Allow it to cook on medium flame.
8. Remove from fire and let it cool.
9. Take a bowl of cooked rice and add the brinjal mix.
10. Turn well and garnish with juice of lime, roasted peanuts, and chopped coriander.

Cookies

2011-08-13T22:30:00.000+05:30

The cookies were fun to make. You can use the same dough that the tarts were made from, except for the additional tutti fruity that was added to the cookies.

Roll out the dough and use a heart shaped cookie cutter to make the shapes.

Preheat the oven for 10 mins at 200C and bake the cookies for 10 minutes at the same temperature.

You can also dip the cookies in chocolate sauce, set it in the fridge and have it sweet and cold.

Tomato and Feta Cheese Tart

2011-08-13T22:24:00.002+05:30

Finally, after much procrastination, I managed to make tarts and they came out perfect. I have always wanted to make tarts, but was not confident about getting it right. Only after I watched Maggie Beer on Masterchef Australia, did I get my courage to enter the kitchen and bake some heavenly tarts.

Ingredients

Diced tomato 1 cup

Feta cheese 1 cup

Olive oil

Herbs of your choice

Salt to taste

Maida or all purpose flour 100gms

Unsalted butter 50 gms

Method

1. In a bowl, sieve the maida and add the butter. Fold them well until they resemble a crumble.

2. Add a tablespoon of water to roll into a dough. Refrigerate for 10 minutes.

3. Push the dough to the centre and use a rolling pin to flatten it. Make sure you roll it to a medium consistency.

4. Place the dough in a tart shell and pat the dough well so that it takes the tart's shape. You can cut the excess dough with a pair of scissors.

5. Refrigerate it for a few minutes. Meanwhile, preheat the oven for 5 minutes at 200c.

6. In a bowl, mix the tomatoes, cheese, herbs, olive oil and salt. Toss well.

7. Remove the tart shell, prick the bottom with a fork, and bake it for 5 minutes at 200c. (Place a baking sheet on top of the tart and fill it with grains, so that the dough does not raise while it is cooking)

8. Remove the tarts and add the filing. Bake for another 10 minutes at 200c.

Serve hot.

Capsicum Mango Salad

2011-08-13T22:06:00.002+05:30

This is a lovely summer salad, colourful, sweet, and crisp at the same time.

Ingredients

Peeled and diced Thotapuri mango or Kili mooku manga

Diced green capsicum

Diced cucumber

Chilli powder 1/4 tsp

Asafoetida

Salt
Mustard seeds
Cooking oil

Method

1. Mix all the ingredients in a bowl.
2. Heat oil in a wok and splutter mustard seeds.
3. Pour over the salad and toss once.
4. Serve chilled.

Puli Aval (Tamarind Flattened Rice Mix)

2011-08-07T15:38:00.000+05:30

Puli Aval is one of the easiest tiffins to make for dinner. We had a long exhausting day yesterday and came home completely drained out. I decided to make the puli aval, as a quick fix for an early dinner. I resort to the short cuts when my mom travels and I have to cook for myself. I have given both methods - the traditional and short versions.

Ingredients

Aval (thick variety) 2 cups

Tamarind water

Jaggery

Salt

Mustard seeds ½ tsp

Curry leaves

Urad dal ½ tsp

Asafoetida

Oil

Method

1. Wash the rice in water and let it dry.

2. Once dried, if you like, run it in a mixer to get the texture of the rava.

3. Take water in a vessel and squeeze the tamarind to extract the juice.

4. Filter the tamarind water and boil it with jaggery, and salt.

5. Pour over the aval, just enough to cover it. Too much will make it soggy.

6. In a wok, heat oil and splutter mustard seeds, asafoetida, urad dal, and curry leaves.

7. Once the rice has absorbed the water, add it to the wok and turn it well.

Serve hot with curds and pappad.

Even easier is to add oil and fry the MTR Tamarind mix. Add the washed rice to this, season it and serve. It takes about 15 minutes to complete the dish.

Oats Porridge

2011-08-06T15:15:00.003+05:30

A fantastic breakfast option, the Oats porridge can be made under 5 minutes and tastes lovely. I have the porridge twice or thrice a week with buttermilk. It is quite common to have this porridge with warm milk as well. Oats is a rich soluble fiber and recommended for everyone. It arrests cholesterol, diabetes, blood pressure, and is very filling.

Ingredients
Oats 2 tbsps
Water 1 cup
Mustard seeds 1 tsp
Green chillies 2 pcs
Asafoetida 1/2 tsp
Butter milk 1 cup
Salt
Oil

Method
1. Boil the oats in water for a few minutes until it rises.
2. Remove from fire and allow it to cool
3. In a wok, splutter mustard seeds, green chillies, and asafoetida and pour over the oats.
4. Add salt to the mixture and stir well.
5. Add buttermilk according to the consistency you want.

You can either have the oats porridge warm or cold depending on your preference. I sometimes add cooked onions, carrots, and capsicum as well.

Medhu Vadai

2011-07-31T13:57:00.000+05:30

The Medhu Vadai or the Ulundu Vadai is a household favorite. Ever since I got into cooking seriously, I have been spending time in the kitchen with mom learning these authentic dishes that feature regularly on such occasions.

Ingredients

Whole Urad dal 1 cup

Water

Pepper Corns 1/2 tsp

Dry Red chillies 2-3 pcs

Curry leaves

Raw rice 1 tsp

Salt to taste

Oil to fry

Method

1. Wash the urad dal thoroughly and soak for three hours in water.The quantity of water should be good to soak the dal well.

2. Drain the water completely and transfer it to a blender.

3. Add the rest of the ingredients except the salt and curry leaves, and grind to a smooth paste, taking care not to add too much water.

4. Transfer the batter to a container and add salt to taste. Mix well.

5. Add curry leaves.

6. Heat oil in a kadai for deep frying the vadai.

7. Take a polythene sheet (a square sheet) and wet it.

8. Take a small scoop of batter and place it on the sheet.

9. Pat it to a round shape and drop it carefully in the hot oil. Remember to check if the oil is hot enough to deep fry.

10. Turn the vadas over medium flame to ensure both sides are cooked well to a golden brown shade.

11. Remove from the pan and drain the oil in tissue paper.

Serve hot with chutney or sambhar.

Payasam (Dessert made with Lentils)

2011-07-31T13:34:00.002+05:30

Amavasya has an important standing in Hindu religion. The day is devoted to the worship of ancestors for the prosperity and well being of the family. Since Aadi is the first month of dakshinayana, the first amavasya is celebrated with great fervour. The payasam and the medhu vadai are made at home on this ocassion.

Ingredients

Green gram 1 cup

Bengal gram 1 tbsp

Jaggery 1 1/2 cup

Cardamom 3-4 pods

Cashews and raisins

Ghee 1 tbsp
Boiled milk

Water

Method

1. Pressure cook both lentils together with just enough water.

2. In a heavy bottomed vessel, dissolve the jaggery in hot water.

3. Filter the jaggery water and boil it over medium flame.

4. Mash the lentils and add it to the jaggery syrup.

5. Stir it well to a smooth consistency.

6. Allow it to boil for a few minutes till the syrup and the lentils blend well and gives out a lovely aroma.

7. Add ghee and allow the dessert to cook for a few minutes.

8. Remove from fire and add cardamom powder.

9. Fry the raisins in ghee and add it to the dessert.

10. Add milk to dilute the dessert if it is too thick and sweet.

Pitle

2011-07-31T09:16:00.000+05:30

My cousin taught me this recipe when I had been to her place for dinner a year or two ago. Ever since I have been in love with pitle. This Maharastrian dish can be made under ten minutes as a side dish for breads and rice. I made this recipe again last night for dinner at her place, but it must be had fresh right out of the stove and cannot be carried forward to the next day.

Ingredients

Besan 1 cup

Cold water 1 cup

Chilli 1-2 pcs

Mustard Seeds 1tsp

Curry Leaves

Asafoetida

Turmeric

Chilli powder

Salt to taste

Water

Shredded coriander leaves

Juice of lime

Method

1. In a bowl, mix besan and water. Whisk it until you get a smooth consistency.

2. In a wok, heat oil and splutter mustard seeds, chilli, asafoetida, and curry leaves.

3. Pour the besan mixture into the wok and stir until the besan thickens.

4. Add water and keep stirring until you get a moderate batter-like consistency.

5. Add, salt, chilli powder, and turmeric according to the desired taste.

6. Stir again.

7. Allow the pitle to boil until it loses the raw taste of besan.

8. Once cooked, allow it to cool and garnish with juice of lime and coriander leaves.

Serve piping hot with rotis.

Cherry Tomatoes - Spinach Salad

2011-07-26T23:20:00.000+05:30

I was missing those sweet looking cherry tomatoes. They are used a lot in salads and I think pasta as well.

Ingredients

Cherry tomatoes

Diced carrot

Boiled spinach

Roasted peanuts

Coriander

Juice of lime

Mustard seeds

Salt

Pepper

Cooking oil

Method

1. In a bowl, add the vegetables, salt, and pepper.

2. Splutter mustard seeds and pour over the vegetables. Toss well.

3. Add the peanuts, salt, and pepper. Mix well.

4. Add the juice of lime and garnish with coriander.

Rajma Salad

2011-07-26T21:32:00.000+05:30

Rajma takes a while to cook. So soak it overnight and pressure cook the next day.There are varieties of rajma in the market. Rajma-chawal was a favourite lunch menu during my school days. The variety we use at home is a pinkish tinge and cooks easily. This is an easy snack you can take for work and a very tasty one too.

Ingredients

Rajma 1 cup

Mustard seeds

Hing

Curry leaves

Coconut grated

Green chillies

Juice of lime or Raw mango

Coriander

Method

1. In a pan, add oil and splutter mustard seeds.

2. Add hing, green chillies, curry leaves, and cooked rajma.

3. Saute for a few minutes.

4. Remove from fire and garnish with juice of lime, fresh coconut and coriander.

Mixed Vegetable Sambhar with Sprouted Fenugreek

2011-07-26T21:22:00.000+05:30

The Mixed Vegetable sambhar is excellent for health. The sprouted fenugreek and pumpkin is great for diabetics. This is a favourite in the house and my mom makes it often.

Ingredients

Tamarind (small)

Medium sized tomato 2

Toor Dal 1/2 cup

Sprouted fenugreek 1/2 cup

Chopped radish 1 cup

Chopped carrots 1 cup

Yellow pumpkin 1/2 cup

Spinach 1 cup

Coriander leaves

Curry leaves

Hing

Turmeric 1/2 tsp

Sambhar powder 1 tbsp

Jaggery 1 tsp

Salt

Mustard seeds

Cooking oil

For the Sambhar Powder, fry the following ingredients and dry grind.

Dhaniya 2 tbsps

Bengal gram 1 tsp

Fenugreek seeds 1/2 tsp

Red chillies 6

Grated coconut 1 tbsp

Method

1. In a heavy bottomed vessel, boil the vegetables with just enough water.

2. Boil the tomatoes with the tamarind and salt until the mixture loses its raw smell.

3. Cool it and extract the pulp.

4. Add the jaggery.

5. Add the pulp to the boiled vegetables.

6. Add tumeric, sambhar powder, and cooked toor dal. Mix well.

7. In a pan, add oil and splutter mustard seeds, fenugreek, 1 red chilly, powdered hing, few sprigs of curry leaves.

Garnish with coriander leaves and serve with steaming hot rice and pappads.

If the sambhar is thin, dissolve a tea spoon of rice flour in 1/4 cup of water and add it to the boiling sambhar.

Roasted Vermicilli Upma (Semia Upma)

2011-07-22T08:52:00.000+05:30

There are a variety of Upmas' that you can make. You have the Bread upma, Rava upma (Sooji), Vermicilli or Semia Upma, Arisi Upma and other varieties too. While the basic preparation remains the same, there are subtle points that have to be ritually observed. Rice (Arisi) Upma has to be steamed well and cooked a little longer compared to other varieties. Semia and rava(sooji), have to be roasted before they can be added to the vegetables. But my favorite part of the semia upma is the golden crust with the semia nicely roasted that is just unbelievably tasty.

Ingredients
Roasted Vermicilli
Onions
Tomatoes
Potatoes (Steamed)
Carrots (Steamed)
Peas (Steamed)
Lime juice
Corainder leaves
Ginger juliennes
Oil

Spices
Mustard seeds
Curry leaves
Turmeric
Chilli powder
Hing
Salt

Method

1. Heat a little oil in a pan. When the oil is hot, add the semia and roast it until it turns a golden brown. Take care not to burn the semia. Transfer this roasted semia into another bowl.
2. Take the pan again. Add oil and when the oil is hot, add the mustard seeds, ginger juliennes and curry leaves. Add the onions and fry until they turn a golden brown.
3. Add the peas, potatoes and carrots and mix well.
4. Add the tomatoes.
5. After 5 minutes, add two cups of water(the water should be enough to allow the semia to cook) to the vegetables.
6. Once the water begins to boil, add salt so that it dissolves evenly.
7. Add the roasted vermicilli, cover with a lid, and allow it to cook.
8. Remove from fire and allow it to cool.
9. Add a dash of lime and turn the semia well. For colour and aroma, garnish with corainder leaves.

Serve the upma hot. For that extra touch, drizzle a little ghee on the top.

Fruit Cobbler Dessert

2011-07-21T21:54:00.004+05:30

Wow, this was such an amazing recipe that I chanced upon when I was looking for easy desserts. The original recipe by Paula Deen was made with peaches. Since I dint have peaches at home, I substituted with apples and bananas and gave the recipe my own little twist. The aroma of melted butter baking with the fruits wafted throughout the house and the first bite, when the fruit cobbler came out of the oven, was heavenly. I followed the method in part, suggested by Paula, but followed my instincts for the proportions used.

Ingredients

Maida or plain flour 200gms

Butter 1 cup or slab

Milk

Sliced apples

Sliced bananas

Honey 2tbps

Sugar 2 tbsps

Grated almond 1 cup

Method

1. Make a smooth batter by whisking the maida, milk, honey, and sugar.

2. Preheat the oven to 180c for 5 mins.

3. In a baking pan, add the slab of butter and bake it for a few minutes until it melts.

4. Take the pan out and pour the first layer of the batter over the butter. Do not mix the two.

5. Add the first layer of fruits and grated almond.

6. Pour the remaining batter over the fruits and add the rest of the fruits.

7. Bake the cobbler for 20-25mins at 180c until the batter raises and bakes to a golden brown colour.

Serve warm with ice-cream.

Beetroot-Feta Salad

2011-07-21T21:19:00.001+05:30

A simple, sweet, and tangy salad, the beetroot-feta combo was much appreciated in my house. I had read about the recipe a long time back while browsing through the food sites, but never got down to translating it to the actual dish. While I am unable to recollect the source from where I got the recipe, nevertheless I added my own variation to it.

Ingredients

Boiled and sliced beetroots

Feta cheese

Olive oil

Salt

Pepper

Hing (optional)

Finely chopped coriander

Method

1. Wash and peel the beet root.

2. Steam the beetroot and chop it up.

3. Make a dressing by combining olive oil, salt, and pepper.

4. Pour over the beetroot slices.

5. Add a pinch of hing if you like and toss the salad.

6. Sprinkle the crumbled feta over the salad.

7. Garnish with coriander leaves and serve.

Corn and Beans Curry

2011-07-20T13:26:00.003+05:30

I love corn in any form. It is such a great ingredient and tastes great any which way you make it. You can make tamales, salads, currys, or just have it steamed. Once I finished with the bread upma, I helped out mom with the curry for the rotis that she was making.

Ingredients

Corn

Finely chopped beans

Green chilli
Mustard seeds

Salt

Hing

Turmeric

Chill powder

Method
1. In a wok, add oil and splutter mustard seeds, hing, and green chillies.

2. Add the corn and bean and mix well.

3. Sprinkle water on the veggies and cover with a lid to allow them to cook.
4. Add the spices and mix once again.
Serve hot with rotis.

If the curry is too dry for your taste, you can add tomatoes or saute the veggies in tomato puree.

Bread Upma

2011-07-20T11:48:00.001+05:30

This is one of my favourite snacks made with bread slices and your choice of vegetables. I even have it for breakfast or an evening tiffin if I feel too lazy to cook anything else. You can prepare this recipe under 10 mintues. I am republishing this recipe since I took the food pic this morning to accompany the recipe.

Ingredients
Wheat bread
Chopped onions
Chopped tomatoes
Steamed corn
Juice of lime
Curry leaves
Chopped coriander
Oil

Spices
Jeera or mustard seeds
Ginger-Garlic paste
Ginger juliennes
Turmeric
Chilli powder
Salt
Asfoetida or Hing

Method
1. Cut the bread slices into small sqaures and place them in a bowl.
2. Sprinkle with a little salt water just enough to wet the slices and not make them soggy.
3. In a wok, add oil, splutter jeera-mustard seeds, curry leaves, and ginger-garlic paste.
4. Add the onions and saute until the onions turn a beautiul pink.
5. Add the corn and mix it once.
6. Add the tomatoes and mix it again allowing the mixture to cook.
7. Add the bread slices and turn it gently.
8. Add the spices and mix again. Check for the salt content.
9. Remove the upma from the fire and the juice of lime for that zing!

Garnish with coriander and serve hot.

I like my upma right off the fire without any accompaniment, but if you like, you can have some thick spiced yogurt to go with the upma.

Crumbled Feta Sandwich

2011-07-19T10:33:00.001+05:30

We are having guests over for lunch today, so my mom was occupied with the menu and I naturally took over the breakfast. I usually have a plate of fruits and a glass of juice. This time, I decided to try something different, given that the wheat bread has been sitting in the fridge for a while. Since my mom had already cut the vegetables for the luncheon, I just borrowed a spoon of each and made myself a tangy delicious feta sandwich.

Ingredients

Crumbled feta 1tbsp

Roasted and diced cottage cheese (paneer) 1 tbsp

Bell peppers 1 tbsp

Diced tomato 1 tbsp

Shallots 1 tbsp

Hing or asafoetida 1 tsp

Salt and pepper to taste

Juice of lime 1 tsp

Wheat bread slices

Method

1. In a bowl mix the vegetables, crumbled feta, and paneer.

2. Add hing, salt, and pepper to taste.

3. Add the juice of lime and toss the mix well.

4. Toast the bread until it is a lovely brown.

5. Top the bread with the mix and serve.

You can either serve the sandwich open or bake it. Adding coriander leaves enhances the flavor, but it is optional though the ingredient is a household favourite.

Also, remember that feta cheese is salty, so go easy on the extra salt.

Baked Vegetable Rolls

2011-07-16T18:43:00.003+05:30

For a long time now, I wanted to try baking vegetable rolls and found the perfect weekend to try it out. Before moving out, my neighbor gave me spring roll sheets that she thought would interest me, and it sure did. The rolls take exactly 10 minutes to finish and makes for a healthy snack!

Ingredients
Spring roll sheets
Salt
Pepper
Finely chopped white onions
finely chopped tomatoes
Asparagus
Crumbled feta cheese
Olive oil

Method
1. In a bowl, mix the tomatoes, onions, asparagus, and feta.
2. Season the mixture with salt, pepper, and olive oil.
3. Preheat the oven for 5 minutes at 200c.
4. Dab the spring roll sheets with water until it becomes soft (not soggy)
5. Add the stuffing in the centre of the sheet and roll the sheet.
6. Seal the edges by using water.
7. Grease the tray with olive oil.
8. Drizzle the rolls with olive oil and bake them for 6 minutes at 200c until the rolls turn a lovely brown at the base.
Serve hot with chili sauce.

Focaccia Bread

2011-07-16T18:28:00.003+05:30

The first time I made this tastilicious bread, I burnt it a bit and made it salty only beacuse I was a little careless and got carried away by the aroma of the baked bread spreading throughout the house. The second time around, I nailed it! It was just perfect.

Ingredients
Maida or all purpose flour 2 cups
Yeast 2 tsps
Milk 1/4 cup
Mixed herbs or herbs of your choice 1 tbsp
Salt to taste
Olive oil

For the Topping
Olives
Sun dried tomatoes
Asparagus
Onions
Mozzrella or Parmesan cheese

Method
1. In a small bowl, warm the milk and dissolve the yeast. Set aside for a few minutes for the yeast to get active.
2. In another bowl, add the flour, salt, mixed herbs, yeast mixture, olive oil and knead well.
3. Cover the dough with a damp cloth for about 30 minutes so that the dough doubles up in size.
4. Preheat the oven for 10mins at 180c.
5. Take the dough and using a roller pin, roll out the dough on a flat surface.
6. Grease the baking tray with olive oil and also drizzle the dough with the oil as well.
7. Add the toppings and bake for 10-15mins until the base is a lovely golden and the bread is well cooked.

Serve hot with soups or hot dips.

Story of the Heart Shaped Eggless Banana Bread

2011-07-13T22:54:00.012+05:30

It has been quite a few days since I have been wanting to try baking a banana bread. Most recipes had eggs or applesauce. Eggs are banned at home and I was clueless about getting applesauce in Chennai. Maybe Brown Tree or Amma Naana might have it. Finally, Surya put me on to Balti, the dessert queen who suggested full fat yogurt as a substitute. I also read a few articles on eggless cooking and the various substitutes before I added the ingredients. I did not have a bread loaf pan, so I baked it in the regular cake tin-hence the heart shaped eggless banana bread.

Ingredients
Ripe Bananas 3
Salted Butter 1.5 cups
Sugar 1/2 cup
Honey 2 tbsps
Thick Buttermilk or yogurt 1 cup
Wheat flour 2 cups
All purpose flour 1 cup
Raisins 1 cup

Method

1. In a pan, sieve both the wheat flour and all purpose flour.
2. Add raisins and set aside.
3. Melt the salted butter and add sugar. Beat it nicely until the sugar melts.
4. Add the buttermilk and honey. Whisk well.
5. Peel and mash the bananas and add it to the liquid mixture and whisk again.
6. Add this mixture to the flour.
7. Whisk the batter well and pour into a greased baking pan or a bread pan.
8. Set it in the fridge for a few minutes.
9. Meanwhile, preheat the over for 10 mins at 180c or 350f.
10. Set the batter to bake for 50 mins.

Your banana bread is ready when the crust turns a golden colour and the knife comfortably moves in and out of the bread. Remember, the wheat component makes the bread chewy and the bread has to be consumed within a short time because of the bananas.

Cous Cous Salad

2011-07-13T22:43:00.001+05:30

The credit for this recipe really belongs to my sister-in-law. So here's a toast for you Sumi! Mom learnt it while we holidayed at my brother's place. Now, this salad is popularly enjoyed by friends and family. Cous Cous is otherwise popularly known as poppy seeds and is used for making a wide variety of dishes.

Ingredients

1 cup Cous Cous1 cup onion1 cup tomato1 cup boiled corn
1 cup boiled carror juliennes
Raisins
Pinch of asafoetida or hing
1 cup coriander leavesLime juiceSalt and pepper to taste

Method

1. Boil the Cous Cous until it turns soft.
Note: This is dependant on the variety.

2. Drain the poppy seeds and put it into the salad bowl.

3. To this, add the rest of the vegetables.

4. Add the raisins, hing, salt, pepper and lime juice.

5. Garnish with coriander leaves and serve.

Chick Pea Snack

2011-07-07T23:40:00.003+05:30

The chick pea snack or sundal (in tamizh) is a healthy snack that I used to prepare quite often during my student days for my room mate. She loved it. We used to snack on it the middle of the night watching late night movies. So here's the recipe for the good times.

Ingredients
Chick pea 1.5 cups
Mustard seeds 1 tsp
Hing
Salt
Urad dal 1 tsp
Red chillies 2-3
Curry leaves
Finely chopped coriander
Chilli powder (optional)
Raw mango (optional)
Juice of lime
Cooking oil

Method
1. Soak the chick pea overnight.
2. Next day, pressure cook it.
3. In a wok, heat oil. Splutter mustard seeds, urad dal, curry leaves, hing, chillies, and turmeric.
4. Add the chick pea and turn well.
5. Add the chilli powder if you want it spicy and salt to taste.
6. Toss once and remove from the stove.
7. Add the juice of lime or the raw mango bites to give it the tanginess.
8. Garnish with coriander leaves.

Raw Mango Rice

2011-07-07T23:23:00.002+05:30

The Raw Mango Rice preparation is quite common and well liked in most south Indian households. The grated raw mango mixed with the spices gives it a mild spicy edge, while retaining its tanginess. The gingely oil also adds its touch fused with the mango and the fried spices, making this hot dish hard to resist.

Ingredients
Grated raw mango 1 cup
Cooked rice 2 cups
Urad dal 2tsps
Curry leaves
Finely chopped coriander
Roasted peanuts
Turmeric
Hing
Mustard seeds
Dry red chillies
Salt
Gingely oil

Method
1. In a wok, heat gingely oil and splutter mustard seeds.
2. To this, add urad dal, hing, turmeric, curry leaves, dry red chillies and saute.
3. Add the raw grated mango and turn once so that the spices mix well. Allow it to cook for a few minutes on medium flame.
4. Remove from the stove, add the rice and required salt.
5. Mix well.
6.Garnish with coriander leaves and roasted peanuts.
Serve hot with poppadoms.

Ridgegourd Chutney

2011-07-06T22:36:00.006+05:30

Ridge Gourd, also known as 'peer-kang-gai' in tamil, is rich in dietary fibre and is a nutrition powerhouse. Every part of the vegetable can be used. Dried, mature ridge gourd are used as loofah to remove dead skin. Its high water content and low calorie value makes it ideal for weight-loss. The juice of ridge gourd is used to treat jaundice and can also strengthen the immune system. Interestingly, this vegetable has its origins in Arabic desserts before it became popular across the globe.
The vegetable can be prepared in a variety of styles such as chutney, gravy, bhajji,or simply as a fresh juice.

Ingredients
Ridgegourd medium sized
Finely chopped onions 1 cup
Dry chillies 2 pcs
Urad dal 2 tsp
Fresh grated coconut 1 cup
Pinch of asafoetida
Tamarind or lime
Salt to taste
Mustard seeds
Cooking oil

Method
1. Wash and peel the ridgegourd.
2. Wash the peels separately and set aside.
3. Chop the ridge gourd.
4.In a wok, roast the urad dal, coconut, chillies, onions and the ridgegourd pieces.
5. Add the peels and roast for just under a minute and take it off the stove.
6. In a blender, add the roasted ingredients and add a medium sized ball of tamarind.
7. Grind it to a smooth paste and transfer it to a bowl.
8. Add salt to taste and mix well.
9.In a wok, splutter mustard seeds, hing, and garnish the chutney.
Serve with hot warm rotis or if you are having it with hot rice, then add gingely oil to mix the chutney. The taste is unbelievable.

Note: If you want to avoid tamarind in your chutney, you can substitute it with the juice of lime.

Carrot-Ridgegourd Soup

2011-07-02T12:46:00.003+05:30

I am on a twenty-hour hour liquid diet following my tooth extraction. Last night, we had a thick tomato soup for dinner. The morning cuppa was replaced by a cold glass of chocolate milk and lunch comprised a warm luxurious carrot-ridgegourd soup.

Ingredients
Finely chopped carrot 2 cups
Finely chopped ridge gourd 1 cup
Salt
Pepper
White sauce (optional)
Water
Coriander leaves 2 sprigs

Method
1. Wash and peel the carrot and ridge gourd.
2. Chop both vegetables and pressure cook them.
3. Transfer the vegetables to a blender and make a smooth paste.
4. Add water to dilute it.
5. Transfer to a container and allow it to boil well.
6. Add the white sauce and mix once.
7. Remove from fire and add salt and pepper.
8. Garnish with coriander leaves and a dash of white sauce.

Vazhai Thandu (Banana Stem) Juice

2011-07-01T08:20:00.003+05:30

The Vazhai Thandu juice or the juice of banana stem is an excellent health drink. You can have this on alternate days on empty stomach. It cleanses your system, removes excess fat and kidney stones.

Ingredients
Banana Stem
Salt
Pepper
Juice of lime
Water (1/2 cup for 1 cup of vazhani thandu)

Method
1. Peel the outer layer of the banana stem until you get the core. (At this point, you will not have further layers to peel).
2. Cut the stem circularly and remove the fibre that comes between the rings.
3. Chop them up, add water, and run it in the blender.
4. Filter the juice. You can add water if the juice is too thick for your taste.
5. Add, salt, pepper, and juice of lime.
6. Mix well and drink at room temperature.

Green Chutney

2011-06-30T08:13:00.040+05:30

I just finished making this chutney for the hot warm idlis, which my mom is packing for lunch as I am blogging. It does not require elaborate process and can be whipped up in less than 5 minutes (provided you have all the ingredients).

Ingredients

Fresh grated coconut 2 cups
Chillies 2 pcs
Finely chopped coriander
Water
Mustard seeds 1 tsp
Asafoetida 1 tsp
Cooking oil 1 tsp
Salt to taste
Juice of lime

Method
1. In a blender, grind the coconut, coriander, and green chilles to a fine paste.
2. Add water to the chutney as you run it,depending on the consistency you want.
3. Add salt.
4. In a wok, splutter mustard seeds and add a pinch of asafoetida.
5. Pour over the green chutney and mix well.
6. Add the juice of lime for that tangy twist and turn the chutney once more. Serve with hot fluffy idlis!

Coconut Rice

2011-06-26T22:20:00.007+05:30

The simplest of dishes never fails to impress your palate. Apart from mom's rasam for which is she is famous, mom also makes excellent mixed rice varieties.One of my favourites is the coconut rice.

Ingredients
Cooked rice 2 cups
Fresh grated coconut 1 cup
Fried peanuts 1 tbsp
Fried cashews (optional)
Diced green chillies 3-5 pcs
Cooking oil 1tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Finely chopped coriander
Curry leaves
Asafoetida
Salt

Method
1. In a wok, add oil and splutter mustard seeds.
2. Add hing, green chilli, urad dal, curry leaves and grated coconut.
3. Fry the ingredients for a few minutes and remove from stove.
4. Add the cooked rice and salt.
5. Mix well.
6. Garnish with coriander leaves, peanuts, and fried cashews.

Capsicum Cottage Cheese Curry

2011-06-26T21:02:00.004+05:30

I love the flavor of the capsicum infused with mild spices, topped with soft, fresh cottage cheese. You can have this curry with rice or bread.

Ingredients
Diced capsicum 2 cups
Diced tomato 1 cup
Diced onions 1 cup
Finely chopped coriander 1 cup
Finely chopped mint leaves 1/4 cup
Boiled spinach 1/2 cup
Diced cottage cheese 1 cup
Cooking oil 1 tbsp
Turmeric 1/2 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Salt to taste

Method
1. Soak the cottage cheese in warm water. This keeps the cheese soft and tender.
2. In a wok, heat the cooking oil and splutter cumin seeds.
3. Add the spices and turn them well.
4. Add the onions and allow them to turn a golden shade.
5. Add the capsicum and let is cook for a few minutes.
6. Add the tomatoes and boiled spinach.
7. When the curry is almost done, add the salt and stir the vegetables so that the salt mixes evenly.
8. Remove from fire and add the cottage cheese cubes.
9. Toss once more.
10. Garnish with coriander and mint leaves.

Banana Stem Morkozhambu

2011-06-26T20:38:00.005+05:30

Banana stem or Vazhai Thandu (in Tamil) has excellent curative properties. It is believed to help you lose weight and remove kidney stones.

Ingredients
Banana Stem - Medium size
Buttermilk 1/2 cup
Thick curd 1 cup
Fresh grated coconut 1 or 2 tbsps
Green Chilli 1 or 2
Cumin seeds 1 tsp
Curry leaves
Mustard seeds 1/2 tsp
Cooking oil or coconut oil 1 tsp
Salt

Method
1. Remove the outer layers of the stem until you are left with the tender stem.
2. Cut them into small circular pieces and remove the fibre in between the slices.
3. Chop them into small pieces.
4. Put the pieces in a bowl of buttermilk for a few minutes. This helps you retain the stem colour.
5. Drain the pieces and cook them in boiling water.
6. Grind chilli, cumin seeds, and the grated coconut to a smooth paste.
7. In a wok, heat the oil and splutter mustard seeds and curry leaves.
8. Add the paste and the boiled stem pieces and mix well.
9. Add salt to taste.
10. Beat the curd well and add it to the mixture.

Mango Pudding

2011-06-26T14:53:00.003+05:30

This is my own simple creation, closely resembling the panna cotta, which I had previously made. Needless to say, the crowd loved it!

Ingredients
Mango Pulp 2 cups
Fresh Cream 1/2 cup
Condensed Milk 1/2 cup
Gelation 2 tsps
Hot water 2-3 tsps
Cardamom powder 1/2 tsp
Honey 1/2 tsp

Method
1. Dissolve the gelatin in hot water until it is smooth.
2. Add the rest of the ingredients and blend to an even consistency.
3. Pour in ramekins and set it for 4-5 hours in the freezer.
4. Unmould the pudding and serve.

Mango Sorbet with Grated Almond

2011-06-26T14:32:00.005+05:30

Next up on the dessert list was Mango Sorbet. I searched for a few variations of the recipe and chose the one I was most drawn to and gave it my own signature. I had specifically made it for Vidu's kids who devoured them in no time.

Ingredients
Mango Pulp 2 cups
Coconut Milk 1 cup
Honey 1 tbsp
Condensed Milk 1tbsp
Almond 4-5 pieces

Method
1. Beat all the ingredients in a blender to a thick smooth consistency.
2. Pour it into ice cream cups and deep freeze it for 3 hours.
3. Remove and blend it once again.
4. Deep freeze it for another 3 hours.
5. Serve a few scoops in each cup.
6. Grate the almond over each sorbet cup and serve.

Panna Cotta

2011-06-19T15:02:00.004+05:30

This is a fantastic Italian dessert made using very simple ingredients. If not for Surya, I would have missed out on the signature dessert at Kryptos, a Greek restaurant in Chennai. I had been meaning to try this dessert for weeks now, ever since I feasted on it. Finally, I made two cups yesterday, one for my friend's kids and another for my friend and mom during our pizza dinner get together! It was such a big hit. While the basic ingredients remain the same, you will find variations of sauces to accompany this delicious dessert.

Ingredients
Cream 2 1/2 cups
Gelatin 3 tsps or 1 envelope
Sugar 1/2 cup or 4 tsps
Vanilla essence 2 tsps
Milk 2 tbsps
Hot water 1 tbsp
Wine goblets or Ramekins

Method
1. Dissolve the gelatin in hot water.
2. Add milk and mix well.
3. Boil the cream on low flame and add the sugar. Keep stirring until the sugar completely dissolves.
4. Add vanilla essence and mix.
5. Add the gelatin mix and stir.
6. Take it off the stove and pour the mix into wine goblets or ramekins.
7. Allow it to cool until it returns to room temperature.

8. Refrigerate for 3 to 4 hours until the panna cotta firmly sets in the mould.
9. Unmould the dessert and serve it with chocolate sauce, honey, or strawberry sauce.

Bindi (Ladies Finger)

2011-06-18T00:45:00.002+05:30

I love bindi curry and stuffed bindi masala. This is a simple curry recipe, which will go well with phulkas and rice.

Ingredients
Ladies finger chopped well 1/2 kg
Tomato chopped well 1pc
Chilli powder 1 tsp
Turmeric 1/2 tsp
Mustard Seeds 1 tbsp
Salt to taste
Cooking oil 1 tbsp

Method
1. Wash the ladies finger well under running water and let it dry.
2. Chop it as thick rounds pieces since they shrink once they cook.
3. In a wok, heat oil and splutter mustard seeds, and add the rest of the spices except salt. Saute well.
4. Add the ladies finger and toss well. Allow it to cook on low flame.
5. Once the stickiness of the ladies finger wears off, it implies it is cooked.
6. Add the tomato and saute well.
7. Add salt to taste.

Pachidi with Overripe Mangoes

2011-06-14T00:03:00.005+05:30

If you have over ripe mangoes at home that have become terribly squishy, avoid your brutal instinct to dump them, instead make this awesome recipe, which my aunt floored me with!

Ingredients

Overripe mangoes

Green Chillies

Mustard seeds

Salt

Jaggery

A small ball of tamarind

Cooking oil

Method

1. In a bowl, squeeze out the mango pulp and beat it until it is smooth.

2. In another bowl, boil the tamarind well and strain.

3. Dissolve the jaggery in water, strain, and set aside.

4. In a pan, heat oil and splutter mustard seeds including greeen chillies.

5. Add the mango pulp, tamarind water, jaggery, and salt.

6. Boil well until the raw smell of the tamarind is lost.

7. Serve hot.

Cucumber and Tomato Salad

2011-06-09T00:36:00.006+05:30

This is a simple and most common salad in almost every household.It does not take up your time and when served cold, is crunchy and good. I also learnt a small effective tip from my friend's mom while on a holiday in Kerala. Gracy aunty was just an amazing cook and spoilt us rotten.

Ingredients
Tomato slices
Cucumber slices
Green chillies diced
Salt
Pepper
Lime juice and wedge
Coriander finely chopped

Method
1. Crush the chilli and onion with salt nicely. This adds a completely different flavour to the salad because the juices from the onions and chllies mix beautifully.
2. Add the veggies and well.
3. Garnish with a wedge of lime and coriander leaves.

Sprouts with Boiled Peanuts Salad

2011-06-09T00:23:00.004+05:30

Among other yummy salads my mom makes, the Sprouts with Boiled Peanuts Salad is one of my favourites. Having a bowl of sprouts everyday is exteremely beneficial to your health. It is a rich source of fiber, high energy content, helps digest food, and contains vitamins and minerals, sometimes not found in raw vegetables.You can pressure cook the sprouts or boil it in water. Do not throw the water in which the sprouts has been boiled. Use it in your cooking.

Ingredients

Cooked sprouts

Boiled peanuts

Boiled carrots
Finely chopped coriander

Salt and pepper to taste

Juice of lime

Olive oil

Method

Mix all the ingredients in a bowl and toss well. Serve chilled or warm.

Dhaliya

2011-06-08T07:24:00.013+05:30

Dhaliya or Samba Rava or Broken Wheat is highly recommended in our everyday diet, especially for diabetics. It is considered a better substitute for rice due to its low sugar content. It cooks fast and tastes awesome with simple ingredients.
You can either pressure cook (1:2 ratio, that is dhaliya:water) or boil it in water, just like upma. Get the fat grained ones when you shop.

Ingredients

Cooked samba rava(2 cups)

Finely chopped carrots

Finely chopped brocolli

Finely chopped onions

Shelled peas

Roasted peanuts

Mustard seeds 1 tsp

Bengal gram 1/2tsp

Ginger juliennes 1/2 tsp

Asafoetida

Cooking oil

Curry leaves

Coriander leaves finely chopped

Lime juice

Green and dried red chillies

Salt to taste

Method

1. Boil the vegetables and set aside.

2. In a wok, heat oil and splutter mustard seeds, bengal gram, chillies, ginger juliennes, asafoetida, and curry leaves.

3. Add the vegetables, peanuts, and saute.

4. Add the cooked dhaliya and mix well with the veggies.

5.Add salt to taste and allow the dhaliya to cook well for a few minutes.

6. Allow it to cool.

7. Garnish with lime juice and coriander leaves.

Fried Noodles

2011-06-05T15:12:00.007+05:30

During my college days, my friend and I loved dropping in at Harrisons for their Fried Noodles topped with Vegetables and a delectable sauce. Ever since, I have been in love with fried noodles of any kind including pan-fried noodles served in Wang's Kitchen. You can use them in soups for a little crunch or have it with vegetables as a main course.

Ingredients

Hakka noodles plain

Corn flour

Water

Salt

Olive oil (just a drop)

Cooking oil for frying

Method

1. Boil the noodles in hot water and add a drop of olive oil so that the noodles don't stick.

2. Drain and run it under cold water.

3. Allow the noodles to dry well.

4. Make a batter of medium consistency by mixing corn flour, water, and salt.

5. Dip the noodles in this batter and deep fry.

6. Drain well and use it in soups or salads.

Long time, no cooking!

2011-06-05T08:20:00.006+05:30

I cant believe that my last post was last year!

In between this long gap, I travelled a bit and have tasted awesome dishes that my sister-in-law baked like the foccacia bread served with some brilliant wine from Newzealand I think (the name that still does not stay in my head, cos you have roll your tongue or sharpen your memory).

Then she made Starbucks look alike cookies, and mind blowing Risotto. She has a great hand for cooking and organizing lovely Cheese and Wine parties. I had a brilliant assortment of cheese to choose from and accompanied with good wine, is a combination you will savor for a long time.

The Singing Chef is obviously having the time of her baking away as many the goodies as she possibly can. It was great catching up with her after a decade and to know that everything is good as it has always been.

She made a simple, tasty, mouthwatering pulav, served with boondi raita and potato chips that left me asking for more. She was not yet done for the day. She quickly whipped up all the ingredients and baked a fabulous cake in a jiffy that left me spellbound!

Eggless Chocolate Sponge Cake

2010-12-20T22:20:00.024+05:30

SriVidya's heavenly recipe for an eggless sponge cake is a must bake for all cake lovers and bakers alike. As my teeth sank into a huge soft bite of this delectable cake, I was transported to a different world - the cake and the cakemanship certainly left its mark on me.

Ingredients

Maida 2 cups

Sugar 1 cup

Butter 1 ½ cups

Vanilla essence ½ tsp

Water 100 ml

Condensed milk 400 ml

Cadbury Cocoa powder 4 tbsps

Method

1. Sieve the maida, baking powder, cooking soda including the cocoa.

Tip: For a dark brown colour of the chocolate cake, add 4tbsps of Cadbury cocoa.

2. Powder the sugar coarsely.

3. Add the butter to sugar and beat well until the mixture is light and fluffy.

Note: Use a wooden spatula as opposed to stainless steel if possible.

4. Add the water to the condensed milk including the essence and beat until frothy.

5. Add the butter and sugar mix to the condensed milk mixture.
6. Beat well until smooth.

7. To this add maida slowly using the cut and fold method in one direction.

8. Preheat your oven for 10mins at 180c .
Note: To level the cake mix, just tap the mix on the table until it settles well.

8. Grease the cake mould n pour the cake mix.

9. Bake for 25 mins at 180c.

Awards and Recognition - Passing the Baton

2010-12-19T12:18:00.002+05:30

Thank You, R!
I am honored and completely swept of my feet by this lovely surprise. As you rightly put it R, very sweet too !
I am passing on these awards to you and the rest of the troop starting with you!

* R
* Soumya'S Kitchen
* 4th Sense
* Shailaja's Kitchen

Masala Pappad

2010-12-04T23:04:00.003+05:30

Have you ever tasted the fabulous Masala Pappad on the Bangalore highway? Let me tell you, you are missing something in life. It is crunchy, spicy, tangy, and aromatic. The flavours of the onions and the spice come through beautifully!

Do you also know that you can roast the pappad on a non-stick pan? It comes out evenly roasted and crisp.

For the masala pappad, you need the following

Ingredients
Pappad (raw)
Finely chopped onions, tomatoes, and cucumber
Roasted peanuts
Finely chopped coriander
Chilli powder
Salt
Lime

Method

In a bowl, mix the vegetables and the seasoning well
Roast the pappad on the non-stick ware
Top the pappad with the mixture and serve

Cabbage and Bell Peppers Salad

2010-12-04T21:56:00.000+05:30

One of my mom's new recipes that she reproduces every week, the Cabbage and Bell Peppers Salad has to be her signature dish. The source is from Singapore, from Lokesh, who takes care of my brother's family there.

To make this brilliant recipe, you need

Ingredients
2 cups shredded cabbage
1 cup finely chopped spring onion stalk
1 cup each: finely chopped green, red, and yellow bell pepper
1 tbsp vinegar
2tsps Olive oil
Salt and finely ground black pepper to taste

Method
1. Para boil the cabbage, so that it is cooked and at the same time retains its crunchiness.
2. In a salad bowl, toss the rest of the vegetables including the para boiled cabbage.
3. Add olive oil, vinegar, salt, and pepper taste.
4. Toss well and serve cold.

Some people do not like the tangy flavour of the vinegar or the pungent taste of the olive oil, so you can modify the proportions to choose your palate.

Salad with a Different Toss

2010-12-04T20:32:00.000+05:30

My mom is just a whiz at making salads. The combination of veggies or pulses she plays with is just lip-smacking.

And the best part - You don't have to sweat it out in the kitchen either to whip them up.

Ingredients

1/2 cup peanuts

1/2 cup horsegram

1/2 cup channa dal

1/2 cup black channa dal

1/2 cup moong dal

1/2 cup yellow split dal

Bunch of finely cut coriander

Green chillies

Mustard seeds

Asafoetida

1 tsp cooking oil

Curry leaves

Lime juice

Salt to taste

Method

1. Soak the pulses overnight.

2. Add a little turmeric to the pulses and pressure cook it.
3. In a tava, splutter mustard seeds, curry leaves, green chillies and asafoetida.
4. Pour the seasoning over the pulses.
5. Garnish with finely cut coriander and a dash of lime juice for that zing.

Serve hot!

Horsegram and Peanuts salad

2010-07-24T16:35:00.007+05:30

The consumption of horsegram is highly beneficial to the human body. It strengthens the body, clears blood impurities, removes water retained in the system, and is prescribed for the reduction of body weight. Take care not too consume too much, since horsegram generates a lot of heat. Horsegram powder is also used in cooking and can be mixed with rice also.

Ingredients

1 cup boiled horsegram
1 cup finaly diced tomato (cherry tomatoes)
1 cup finely chopped onions
1 cup finely chopped coriander leaves
Juice of lemon
Green chillies (optional)
1/4 cup Roasted peanuts
Salt to taste

Method
1. Clean the horsegram well and soak it overnight. Pressure cook it the next day.
Tip: The water in which the horsegram was cooked can be consumed and is an excellent source of nutrients.
2. Drain the water and in a bowl, add the horsegram, onions, tomatoes and toss well. You can roast the onions if you like it that way. It brings out its own flavour.
3. Add salt and juice of lemon for taste. Mix well.
4. Add the peanuts and toss once more.
5. Garnish with coriander leaves.

Stuffed Capsicum/Bell Pepper

2010-05-09T15:49:00.007+05:30

Been wanting to try this recipe for a helluva time now. To cheer myself up, I decided to try something new - I had been unwell over the weekend, and cooking beats retail therapy some days!

Ingredients
4 medium sized capsicums
2 boiled potatoes
1 cup finely chopped onion
1 cup grated paneer (cottage cheese)
1 cup finely chopped coriander
Jeera/coriander powder
Finely chopped ginger juliennes
Juice of one lemon
Chilli powder
Salt to taste
Grated cheddar cheese (optional)

Method
1. Boil the capsicums in water for a few minutes. Take care not to make them too tender.
2. Cut the stem and top and scoop the insides of the capsicum.
3. For the stuffing, in a bowl, mash the potatoes and add the onions and rest of the ingredients.
4. Take the bell pepper, and fill it with the stuffing. Not too much to the top if you plan to finish it with a cheesey top.
5. Grease a baking tray and place the bell peppers in a pre-heated oven of 350c.
6. Bake for 15 mins and serve.

Rava Dosai

2010-05-09T13:48:00.005+05:30

Ahh, who doesn't like the simple, delicious Rava dosai! Its easy to make, doesn't eat into your effort and makes for a lovely evening tiffin.

Ingredients
1/4 cup rava
1/2 cup rice powder
2 tsps maida
1/2 cup Buttermilk (optional)
Finely chopped ginger juliennes
Finely chopped coriander leaves
Finely chopped green chillies
Few curry leaves
1 tsp Mustard and jeera seeds each
Salt to taste
Pinch of asafoetida
Oil for spluttering

Method
1. In a bowl, mix the rava, rice powder, maida, and buttermilk for a medium consistency.
2. Ensure that there are no lumps.
3. Heat oil and splutter jeera and mustard seeds.
4. To this add ginger, hing, curry leaves, and green chillies.
5. Pour it over the batter and mix well.
6. Add coriander leaves.
7. Allow the batter to marinate for 30 minutes or less. (optional, but recommended)
8. In a hot tava, add a little oil, and sprinkle the rava batter.
9. Close it with a lid for a few minutes.
10.Once it is cooked, remove it and serve hot.

Potato Bonda

2010-05-08T22:07:00.005+05:30

We stopped at this street food haunt on the Old Mahabalipuram rd for some fabulous freshly made plate of potato bondas. Today, fresh and on the go are the key words even on the street! The bondas were made just right and not dripping with oil. For Rs.2 a plate, we went home very happy and fulfilled!

Here's how you make them.

Ingredients
3 boiled potatoes
1 cup finely chopped onions
1/4 cup finaly chopped green chillies
1/4 cup finely choopped ginger
2 tsps red chilli powder
Salt to taste
Juice of 1 lemon
Cooking oil for frying

For the Dip
Mix the besan with a little water for a thick consistency.
Add a little salt for taste.

Method
1. In a bowl, mash the boiled potatoes and add all the ingredients.
Note: Keep a watch on the salt, since the besan mix also includes a little salt.
2. Allow the oil to heat up.
3. Make small consistent balls of potatoes and dip them in the besan mix and fry.
Hint:
To check if it is the right temperature, add a little besan into the oil. If the besan mix
comes up to the top and is fried, then you can go ahead with the bondas.

Corn Salad

2010-04-23T16:54:00.005+05:30

Steamed or roasted corn is undeniably tasty. You can also make simple salads or curry as an accompaniment with bread.

Ingredients
Cooked or steamed corn (American sweet corn) 2 cups
Juice of lime 1 tbsp
Olive oil 1tbsp
Finely chopped coriander leaves
Salt and pepper to taste
Chopped green chillies

Method
1. Make a dressing of salt, pepper, green chillies, and olive oil.
2. Add it to the corn. (If you are using packaged corn, wash well.)
3. Toss well.
4. Add the lime juice and toss once again.
5. Garnish with coriander leaves.

Tofu in Tomato Gravy

2010-04-21T17:24:00.007+05:30

Dev's mom makes some amazing dishes, which have a lot of influence of Singaporean cooking by virtue of having lived there for a while. Her tofu in tomato gravy was simply out of the world and one of the best tofu dishes I have tasted in a long time.

Ingredients
Fresh tofu cubes
Finely chopped tomatoes 2 cups
Finely chopped onions 1 cup
3 or 4 dry red chilies (depending on how spicy you want it)
Chilli paste (sambal oelek)
Sweet soya sauce
Oil for cooking

Method
1. Grind the tomatoes, onions, and the dry red chillies into a fine paste.
2. Heat oil in a pan.
3. Add a tablespoon of the samba oelek chilli paste or more depending on your spice buds. (If you dont have this chilli paste, you can add more dry red chillies and make a paste of it.)
4. Allow it to simmer for a while.
5. Add the fine paste of tomato-onion and red chillies.
6. Allow it to cook well until the raw smell is lost and the flavor takes over.
7. Add a few tea spoons of sweet soya sauce.
8. Add salt to taste.
9. Throw in the tofu and saute.

Serve hot with some lovely Indian bread. Trust me, its simply divine.

The Goodness of Amla

2010-04-18T21:21:00.008+05:30

We always return to our roots in the end. No Gatorade or protien shake can replace our very own home remedies. Amla is rich in vitamin C and is a powerful anti-oxidant. It is also a fantastic rejuvenating agent. You can make, pickles, drinks, dried ayurvedic amla pieces, and better still, pluck it straight from the tree and bite into this tangy fruit!

Ingredients
Amla powder 1 tsp
Dry ginger powder 1 tsp
Sugar or honey 1 tsp
Cold water

Method
Mix the amla powder and dry ginger powder in a glass of cold water.
Add sugar or honey if you want.

Note

Dry ginger powder can prove very strong for some folks, so use it in moderation. It can also be used while brewing tea, giving it a strong aromatic flavour, and offers a great relief for sore throat.

Potato Chips

2010-04-11T15:39:00.002+05:30

Forget the greazy french fries, you can make nice crispy and spicy chips right at home!

Ingredients
3 Medium sized potatoes
Oil for frying
Water with salt added
Hing (Asafoetida)
Chilli powder
Salt to taste

Method
1. Wash and peel the potatoes
2. Dice them in thin slices using a food processor, or a sharp knife or a grater
3. Soak them in cool water to which salt has been added. Let it stay for a while.
4. Drain the water each time and fry the chips in batches in hot oil.
5. Drain the oil on a tissue paper.
6. Transfer the chips to a bowl. Check if you need salt. Add chilli powder, hing, salt if required and toss well.
Your afternoon snack is ready!

The Humble Bread Butter Jam

2010-04-10T14:00:00.004+05:30

The humble tastlicous bread butter jam combination makes for a lovely weekend calorific breakfast.

Ingredients

Bread slices

Salted Butter/Margarine

Fruit Jam

Method

You have the option of toasting the bread or having it just like that.
Apply butter on one side and jam on the other side.
Make a sandwich and enjoy.

Paneer Tikka

2010-04-07T13:07:00.006+05:30

Last weekend's dinner menu included a surprising addition, the paneer tikka. When you bite into it, going by its softness, you will know that it is fresh and crumbles in your throat. I have tasted some tasty paneer delights at The Asiana on OMR and at Creams Centre in RA Puram in Chennai.

Ingredients

Paneer cubes

Chill powder

Salt

Garam masala

Ginger-garlic paste

Shimla mirch

Tandoori masala (optional)

Hung curd

Lime juice

Oilive oil

Method

1. To the hung curd, add the spices.

2. Mix well.

3. Marinate the paneer cubes and keep it chilled for an hour, but if you let it marinate overnight, that's even better and highly recommended.

4. Heat oil on the tava.

5. When it is hot, roast the paneer cubes on both sides.

6. Garnish with lime juice and onions before you serve.

Broccoli Soup

2010-04-04T13:16:00.010+05:30

Broccoli, one of my favourite vegetables, ranks high in vitamins A, K, and C. It is widely prescribed for its anti-cancerous properties and is also believed to prevent heart diseases. It has an amazing flavour and can be cooked, or steamed, or stir-fried. This recipe is a contribution from my sis-in-law who is an amazing cook herself. I made the soup this evening for my friend and it turned out just great!

Ingredients
Garlic
Onion
Broccoli

Finely chopped capsicum
Sweet corn
Butter
Salt and Pepper to taste
Milk 2tbsp
Corn flour 1 tbsp
Almonds/Cashews (fried)

Olive Oil

Method
1. Finely chop the onion, garlic, capsicum, and broccoli.
2. Saute in butter until they soften.

3. Add oilive oil and cook for a few minutes.
4. Cool the mixture and blend it.
4. In a saucepan, add little butter, the mixture, and some boiled corn (sweet corn preferably).

6. To this add water and bring to a boil.
7. Mix cornflour and water. Ensure that there are no lumps and then add to the soup to thicken it. Keep stirring over slow fire.
8. Before you remove the soup from the fire, add a little milk.
9. Season with salt and freshly ground pepper.
10. Garnish with roasted and diced almonds/cashews (optional)

Voila, your soup is ready to go. Serve hot with some garlic bread rolls.

Grated Carrot- Green Olives salad

2010-03-28T16:27:00.009+05:30

My mom makes simple yummy salads on weekday when time permits. This is one of those brilliant works she produces when the spirit seizes her.

Ingredients

Fresh grated carrot 1 cup

Diced olives 1 cup

Diced cucumber 1 cup

Green chillies finely chopped or julienne

Mustard seeds

Salt to taste

Juice of lime

Cooking oil 1 tsp

Finely chopped coriander or parsley

Method

1. In a bowl, mix carrot and diced olives.

2. Heat oil, and splutter mustard seeds, hing, and green chillies.

3. Pour over the veggies and toss well.

4. Add salt to taste.

5. Add a dash of lime and toss.

6. Add finely chopped coriander leaves.

7. Serve cold.

Flattened Rice Dish (Chinese Twist)

2010-03-28T16:12:00.003+05:30

This recipe is one of my personal favourites. It may not be authentic Chinese, but the ingredients used, incline towards the Asian way of cooking. At least, that is what I think. This is my own signature dish I came up with during my culinary experiments.

Ingredients
Flattened rice washed and soaked 2 cups
Dark soy 1 tbsp
Sesame oil 1tbsp
Ginger-garlic paste 1-2 tsps
Finely chopped onions
Finely chopped green chillies
Finely chopped green, red, and yellow bell peppers (you can use all three or any one)
Jeera 2 tsps
Tobasco sauce 1 tsp
Sweet chili sauce 1 tsp
Finely chopped coriander leaves
Juice of lime
A pinch of Hing (asafoetida)
Salt to taste

Method

Wash the rice well and allow it to soften.
In a wok, heat sesame oil and splutter jeera seeds, hing, green chilles, ginger-garlic paste, and onions.
Add dark soy and saute well.
Add the rest of the sauces and whip well.
Add the bell peppers and turn once. Allow them to cook.
Add salt to taste.
Remove from fire and toss the flattened rice with the mixture.
Add the dash of lime for that tangy edge.
Garnish with coriander leaves and serve hot.

Flattened rice with Mixed Vegetables

2010-03-28T15:21:00.008+05:30

This is my best recommendation when you are home alone and you are not in the mood to get baked in the kitchen heat, but have to feed your stomach and tongue some lip-smacking dinner. My best friend loves this dish whenever she is home visiting my family.

Flattened rice is also known as Poha in Hindi, and is served as a favorite snack or meal in Maharashtra.

Ingredients

A bowl of flattened rice
Finely chopped onions
Finely chopped capsicum or bell pepper
Finely chopped potatoes
Finely chopped tomatoes
Finely grated carrot (optional)
Ginger-garlic paste
Finely chopped green onions
Finely chopped coriander
Jeera 1 tsp
Hing (asafoetida)
Chilli powder 1 tsp
Turmeric 1 tsp
Salt to taste
Juice of lemon
Hot water/Cold water
Olive oil

Method

Wash the flattened rice well in a bowl of cold water at least twice until you remove the dust.
Drain the water and leave the flattened rice in a bowl. Sprinkle warm water and cover with lid for 10 minutes until it becomes soft.
In a wok, heat oil. When it is hot, splutter jeera seeds, hing, green chillies, ginger-garlic paste, and onions.
Once the onions have become a nice golden brown, add the rest of the vegetables except the tomatoes.
Add the spices to the vegetables and allow them to cook well. Cover with lid to allow them to cook faster and evenly.
Just before you remove the wok from the fire, add the tomatoes and turn once. Remove from fire before the tomatoes become too soft and soggy. Mix once more.
Add a squeeze of lime and turn once more.
Garnish with coriander leaves and serve.

Cucumber-Tomato Yoghurt Dish (Raita)

2010-03-28T15:12:00.005+05:30

Another yummy easy to do recipe, which can accompany mixed or spiced rice, and different types of Indian bread, the Cucumber-Tomato Raita is a must have during the hot summer days.

Ingredients
Cup of finely chopped cucumber
Cup of finely chopped onions (optional)
Cup of finely chopped tomato
Finely chopped green chillies
Finely chopped coriander leaves
Thick curd
Chilli powder (optional)
Finely ground jeera powder 1 tsp
Salt to taste

Method
1. In a bowl, add the three vegetables including the green chilles.
2. Add the curd and mix well.
3. Add the spices and mix again.
4. Garnish with coriander leaves.
5. Serve cold.

Pudina Rice

2010-03-28T14:51:00.007+05:30

Literally translated, it means Mint-Rice. This recipe was shared by my cousin who whips up amazing weekend specials.The Pudina Rice is an easy to make dish for Sunday visitors, and guaranteed to sweep them off their feet.

Ingredients

Basmati rice (cooked) 2 cups

Clove

Cardamom sticks

Bay Leaf

Elaichi

Finely chopped onion 1 cup

Finely chopped garlic (optional for no-garlic lovers)

Finely chopped ginger 1 tsp

Finely chopped tomato 1 cup

Jeera 1 tsp

Finely chopped pudina 1 1/2 cup

Finely chopped green chilles
Finely chopped coriander leaves

Pinch of garam masala

Fried cashews

Ghee 1 tbsp

Oil

Salt to taste

Method

1. In a wok, when the oil is hot, fry the jeera, bay leaf, cardamom sticks, and elaichi.

2. Add the tomatoes and let it cook for a bit,but not completely.

3. In the meanwhile, in a mixie, add pudina, onions, green chillies, ginger-garlic and make a fine paste.

4. Add this paste to the tomatoes.

5. Add the necessary spices.

6. Mix well with basmati rice.

7. Garnish with ghee, cashews, and coriander leaves.

8. Serve hot.

You can serve cucumber-tomato raita as a side dish.

Brocolli-Onion Pakoda

2010-01-26T14:16:00.012+05:30

The third dish that I made for my family was the Broccoli-Onion pakodas. In fact, we ran out of cauliflower and cabbage, and decided to substitute broccoli as the veg of choice.

Ingredients
Brocolli florets 2 cups
Chopped onions 1 cup
Ginger-garlic paste
Finely chopped green chillies
Finely chopped coriander-mint leaves
Chilli powder 1-2 tsps
Garam masala 1 tsp
Amchur or dry mango powder 1 tsp
Hing (asafoetida) 1 tsp
Besan (chick pea powder)
Rice powder 1 1/2 tsp
Water for the batter
Oil for frying
Salt to taste

Method

1. Clean the broccoli and cook it in hot water to which salt has been added. Drain and set aside.

2. In a bowl, add the broccoli, onions and the spices including the chickpea-rice powders.
You can also grate the broccoli or use it as florets.

3. Add a little water until you get a thick batter.

4. Pour oil in a frying pan and allow the oil to get heated. You can fry a small sample of the batter to check. If the ball of broccoli mix rises above, then it indicates that the oil is ready for frying.

5. Take small portions of the dough and drop it in the oil. Your pakodas are ready to be served once they are a nice brown. Ensure that both sides are cooked well.

6. Drain the pakodas on a newspaper or an oil absorbent sheet to remove excess oil.

7. Garnish with coriander or spring onions.

The pakodas can be had with chilli sauce or tomato ketchup.

Spicy Cauliflower Curry

2010-01-25T22:12:00.007+05:30

I originally intended to stuff the masala in brinjals slit into four halves. However, my mom proactively cut the cauliflower florets and had it ready for me to cook. So instead of a stuffing, we used it as a regular fresh ground masala for the vegetable.

Ingredients

Cauliflower florets

Coriander seeds 2 tsps

Channa dal 1tbsp

Grated coconut 1 cup

Dry red chilies 2 pcs

Hing (get the solid version)

Green chillies 2 pcs

Cooking Oil

Jeera

Chili powder

Turmeric

Salt to taste

Juice of lime

Finely chopped coriander leaves
Method

1. Wash the florets and soak it water to which salt and turmeric has been added.

2. Clean it well and then drain.

3. Grind the channa dal, red chillies, hing, coriander seeds, and grated coconut. Do not add water.

4. In a tava, heat the oil and splutter jeera seeds, green chillies, hing and add the florets to it. Saute well.

5. Now add the dry masala and mix the florets well.

6. Add turmeric, chilli powder, and salt to taste.

7. Once it is cooked well, remove from the fire and garnish with lime juice and chopped coriander.

Mixed Vegetable Rice

2010-01-25T21:23:00.010+05:30

The second dish that I made for my bro-SIL was the mixed vegetable rice spiced with herbs.

Ingredients

Cooked Basmati rice or brown rice 1 1/2 cups

Broccoli florets 1 cup

Sliced onion 1 cup

Diced potatoes 1 cup

Long slit beans 1 cup

Diced carrot 1 cup

Grated cheddar cheese (optional) 1 cup

Ghee 1 tbsp

Olive Oil

Asafoetida (hing) 1 tsp

Chilli Powder

Garam Masala

Cloves, Cinnamon, Cardamom pods, and Star Anise

Fried Cashews

Finely chopped Coriander leaves

Salt to taste

Method

1. Boil the vegetables in salt water and drain.

2. In a tava, heat olive oil and add the Cloves, Cinnamon, Cardamom pods, and Star Anise. Saute well.

3. Add the onions and cook it until it turns a golden brown.

4. Saute until the onions turn a golden brown.

5. Add the rest of the vegetables and toss.

6. Add garam masala, hing, chilly powder, and salt to taste. Toss well.

7. Add the Basmati rice and turn well until the spices mix evenly.

8. Add ghee, fried cashews and toss.

9. Sprinkle the grated cheese and cover with a lid so that the cheese melts. Take it off the fire.

10. Garnish with finely chopped coriander leaves before serving.