Tuesday, July 12, 2016

Eerully Sambhar( Sambhar with whole onions)



INGREDIENTS:
8-10 small onions/ baby onions
 1 cup Toor dal
2-3 tsp  Sambhar powder
1/4 cup grated Coconut
1 Clove
1 tsp Coriander seeds
1 pinch Hing
A pinch of Turmeric
1/2 lime sized Tamarind / 1 tsp Tamarind paste
3-4 Red Chillis ( or as per requirement)
1 tsp Jaggery
salt to taste

PREPARATION:

  • Peel the onions , put them in a pan with little water, salt. Cook them till they are tender. Keep aside.
  • Now wash the Dal, pressure cook it with a pinch or Turmeric and enough water.
  • Wet grind the coconut with Sambhar powder, Clove,Hing,Coriander, Tamarind/ paste and red Chillis if required.
  • Heat a heavy bottomed wok, pour the Ground paste add little water and let it boil.
  • Mash the cooked Dal a little and and it to boiling Masala give a good stir.
  • Now add the cooked onions, add/ Adjust salt, Water and Jaggery.
  • Let it boil on a low flame for  good 10 mins. Turn off the heat.
  • Serve hot with white rice.

Wednesday, December 9, 2015

Peppar Rasam





INGREDIENTS:
2 small /1 Big Tomato
1 tsp minced garlic
2 cloves Garlic-crushed (Optional)
1 green chilli
1 red Chilli whole
1 tsp mustered seeds
2 tsp grated coconut (Optional)
pinch Turmeric
1-2 tsp Pepper powder (adjust as per requirement)
2 tsp Rasam powder
1/2 tsp Sugar
Salt to taste
1 tbsp Oil
2-4 curry leaves
2 cups water


PREPARATION:

  • Wet grind the Tomatoes, Minced Garlic and Green Chillis
  • Heat Oil in a heavy bottomed wok
  • Add Red Chillis, crushed Garlic, Mustard seeds, Curry leaves
  • Once the Mustard starts spluttering, add the tomato paste.
  • Add water, adjust the consistency to thin.
  • Now add Turmaric, pepper powder, Rasam powder,Sugar, salt.
  • Let it boil for 10-15 mins on a low flame.
  • Now add grated coconut( optional)
  • Now turn off the heat and serve with rice.

Thursday, September 24, 2015

Mooli paratha




INGREDIENTS:
3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking

PREPARATION:

  • Peel the Moolis and grate them. Sprinkle some salt and keep aside.
  • Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
  • Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
  • Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
  • Now roll the covered ball of dough to 6' flat.
  • Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
  • Serve hot with Curd and Pickle.

Rice Paratha

Thanks Neha for sharing a nice recipe of this Rice paratha. I prepare rice roti very often and Adai( similar to Dosa) . But this recipe of yours looks a fusion of both. I tried and I liked it very much. Any one wish to watch the original recipe by Neha hear you go  I have altered this recipe a little to give my own twist



INGREDIENTS FOR PASTE/ BATTER:
1 cup split Chick peas/ Channa Dal
2-3 green Chillis chopped
1 tsp grated ginger
1/4 th cup finally chopped Onion ( optional)
2 tsp finally chopped Corinder/ Cilantro
1 tsp crushed Jeera/ Cumin seeds
1 tsp red Chilli Powder
A pinch Hing
salt to taste

INGREDIENTS FOR ROTI:
1-2 cups Rice flour
1 Cucumber grated
salt to taste

Oil/ Ghee for cooking

PREPARATION:

  • Soak the Channa dal for minimum of 4 hours or over night
  • Wet grind the Channa dal and Ginger (I prefer to grind) with very little water as the batter should be thick.
  • Add all the ingredients from the batter ingredients section, adjust the chillis with the red chilli powder. Keep aside
  • Heat one cup of water in a heavy bottomed pan. Add grated cucumber ad salt as required.
  • Once the water started boiling, add Rice flour slowly. mix it properly so that all the water is absorbed by the rice flour. turn off the heat.
  • Cover the flour and leave for 10 mins. Then knead the dough.
  • Now take small portion of the dough and roll it 5'-6' flat. Put it on a hot tawa/ griddle.
  • On top apply 1-2 tsp of the batter prepared and spread it evenly.
  • Apply Oil/ ghee around the roti and over the batter spread.
  • Cook both the side till little brown spot.
  • Serve hot with spicy coconut chutney or mint chutney.

Thursday, March 13, 2014

Schezwan Sauce

INGREDIENTS:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sausce
1/2 - 1 tsp vinegar
1/2 tsp sugar
salt to taste
2-3 tbsp Oil

PREPARATION:
  • Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
  • heat the oil in a heavy bottomed pan, add garlic and ginger paste.
  • saute it nicely till the golden brown color.
  • Add chopped green chillies and saute it too till raw smell goes off.
  • Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
  • Now add salt, sugar and soya sauce mix it well.
  • Add pepper powder too and mix it well.
  • when the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
  • Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
  • Store in a air tight container and refrigerate 
  • (can be used up to 15-20 days)

Schezwan Fried Rice



INGREDIENTS:
1 cup cooked Long grained rice or Basmati rice.
1/4 cup Cabbage cut in to thin and lengthwise.
1 Onion cut lengthwise.
1/4 cup Beans and capsicum cut length wise (Optional)
2 tbsp of Schezwan sauce(as per your spice tolerance)
Food color orange( Optional)
Salt to taste
3-4 tbsp Oil

For Schezwan Sauce:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sauce
1/2 - 1 tsp vinegar
1/2 tsp sugar
Salt to taste
2-3 tbsp Oil

Method
  • Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
  • Heat the oil in a heavy bottomed pan, add garlic and ginger paste.
  • Saute it nicely till the golden brown color.
  • Add chopped green chillies and saute it too till raw smell goes off.
  • Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
  • Now add salt, sugar and soya sauce mix it well.
  • Add pepper powder too and mix it well.
  • When the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
  • Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
  • Store in a air tight container and refrigerate 
  • (can be used up to 15-20 days)

MAIN COURSE PREPARATION:
  • Heat the Oil in a wok add Onions once the oil is hot enough.
  • Cook till the golden brown and add the other veggies. cook them till cooked and a little crispier.
  • Now add the schezwan sauce mix well. add salt and adjust the taste.
  • Now add the Cooked rice and food color( optional)
  • Mix it properly so that the saucy veggies covers the rice properly.
  • Check for the salt and spiciness  (adjust if required)
  • Serve Hot with boiled veggies or any sauce based gravy.

Tuesday, August 14, 2012

Boiled Veggies


INGREDIENTS:
1 cup mixed veggies (beans, cabbage/lettuce, Capsiscum,Carrot, peas/Sweet corn are better)
1 tsp Chopped green chillis or Chilli paste
4-6 crushed bird's eye chillis
2 cloves Garlic
1 tsp Mediterranean herbs


PREPARATION:

  • Chop all the veggies and  put in a vessel with 2 cups of water.
  • Once the water starts boiling add salt and chillis/ paste, bird's eye chillis.
  • After 5-7 mins add other veggies.Maintain water in the vessel.
  • Once the veggies are boiled ,crush the garlic pods, Herbs and add to this.
  • Cook for another 2-3 mins adjust the salt and turn of the heat.
  • Serve hot as starter.

Pasta (Red Sauce)


INGREDIENTS:
1 cup Pasta
2-4 tbsp Red sauce
1 slice Cheese
1 tsp Soy sauce
 Chopped black olives /jalapeno (optional) 
Salt to taste
Oil

For red sauce:
3-4 red Tomatoes
8 Red chillis ( soaked for an hour)
2 tsp ginger garlic paste
1 tsp Green chilli paste or finally chopped green cillis.
2 tsp Vinegar
1 tsp Basil leaves
Salt to taste
3-4 tbsp Olive oil

PREPARATION:
  • Take 3 cups of water in a vessel and keep on flame.
  • Once the water starts boiling add a tsp of salt and oil Then add pasta to it.
  • Let it cooked soft not too much.
  • Grind the Tomatoes and Red chillis to a smooth paste and keep aside.
  • On the other hand Heat the Olive oil in a frying pan. Add green chillis or paste to it.
  • Then add ginger garlic paste.After 2 mins add the tomato chilli paste to this.
  • Cook for around 5 mins. then add Vinegar, salt and basil leaves.
  • Cook the paste till oil leaves from the edge.
  • You can store this sauce for couple of weeks refrigerated.
  • Once the pasta is cooked drain the excess water and keep aside.
  • Take a frying pan and melt the cheese slice.Optional jalapenos can be added here.
  • Add the Red sauce to this.Then the Soy sauce.
  • When the sauce and cheese mixed nicely add the pasta and mix it well so that the sauce will be coated nicely on pasta.
  • Serve hot.

Friday, July 20, 2012

Baked Vegetables


INGREDIENTS:
1-2 cups Mixed Veggies( capsicum, sweetcorn, french beans,broccoli,cauliflower etc)
1/2 cup Milk
1/4th cup Butter
3-4 tbsp Maida
2 tsp Pepper poewder
2-3 cheese slices
Salt to taste

PREPARATION:

  • Cook the chopped veggies with little salt. They should not be too soft.
  • Now in a pan mix Maida, Butter,Milk,pepper powder.
  • Now place the pan on heat and mix it well then add 2 slices of cheese to the mixture.
  • Add salt as per needed.
  • Once the sauce becomes little thick add cooked veggies to the sauce.
  • when the veggies nicely mixed in, remove from the heat.
  • Now transfer the contents to an Microwave safe container.Place a cheese slice on it.
  • Now keep this container in microwave for 3-5 mins or till the cheese slice spreads nicely and covers the veggies.
  • Serve hot as Main dish or as side dish to Pasta or Macaronis.

Tuesday, July 17, 2012

Patrode




INGREDIENTS:
3-4 Arbi leaves
1 cup Channa dal
4-5 tbsp Udad dal/black gram
1 1/2 tbsp rice flour / 3 tbsp rice
3-4 tsp Jeera
3-4 tsp Coriander
6-8 red Chillis
1" Ginger
2-3 tsp Tamarind pulp
Salt to taste
1/2 cup Oil

PREPARATION:
  • Soak Channa dal for 3-4 hours.
  • Dry roast Jeera,Coriander,Chillis and Rice(if u r opting for rice).Dry grind them to fine powder.
  • Now mix channa dal, ground masala powder, ginger, tamarind (rice atta ,if u r using atta).
  • Then wet grind the mixture (it should not be a fine paste.)
  • Now take one Arbi leaf (bigger among all) clean it remove the stem carefully and place it on a flat surface upside down.
  • Coat a layer of ground masala on the back of the leaf .
  • Now place the cleaned 2nd big leaf on the first one.Reapeat coating masala for all the other leaves by placing one top of the other.
  • Once all the leaves and masala coating is done, carefully fold both the sides inside.
  • Now roll the leaves very carefully and you can tie a thread if needed.
  • Now steam cook this roll for about 20 minutes.
  • Once the roll is cooked cool it down ,Cut them into slices.
  • All this procedure needs to be performed very carefully as its very delicate and tore off any time.
  • Now heat a tawa and place those slices on it apply little oil .cook on both side till golden brown.
  • Serve crispy with any chutney or sauce.