recipeworld

Potato and Drumsticks in a Thick Khus Khus Gravy

2012-01-24T20:31:00.001-08:00

Serves 4

Ingredients:
2 large potatoes, cubed
1 drumstick, cut into 3" long pieces
1 onion, chopped
1 large tomato , chopped
5 tbsp khus khus / poppy seeds (soaked in water for 15 mins)
2-3 green chillies
2-3 flakes of garlic
1 tsp red chilli powder (adjust to taste)
1 tbsp coriander powder
1/2 tsp cumin seeds / jeera
A pinch of turmeric powder
2 tbsp oil
Salt to taste
Coriander leaves for garnishing

How I Made It:

1. Grind the soaked khus khus with jeera, coriander, and garlic into a smooth paste. Add water as necessary, the poppy seeds will thicken the mixture.

2. Heat the oil and add mustard seeds (optional). When they pop (if using) add onions and green chillies and fry until lightly browned. Then add the drumsticks and potato cubes. Add in 2 cups water and mix well.

3. When the mixture comes to a boil, add the ground khus khus paste, chilli powder, turmeric, and some salt. Mix well.

4. Throw in the tomatoes and mix.

The mixture should still be a bit watery for the vegetables to full cook. If it's not, add some more water. Cook covered until the potatoes are soft and the drumsticks are cooked through. Adjust salt.

Garnish with coriander leaves and serve hot with steamed rice, roti, nan, or even crusty bread.

North Indian Beetroot Curry

2012-01-23T21:04:00.000-08:00

Green gram(Cheruparippu) - 1/2 cup
Beetroot - 3 nos
(cut into small pieces)
Onion(big) - 1 no
(cut into small pieces)
Tomato - 1 no
(cut into small pieces)
Garlic paste - 1 tsp
Garlic pods - 4 - 5 nos
Green chillies - 3 - 4 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Rice - 1 tsp
Sugar - 2 tsp
Lime juice - 1 tsp
Ghee - 2 tsp
Salt - As reqd
Coriander leaves for garnishing

Method

1) Heat ghee in a pan or a kadai. 2)Splutter cumin seeds. 3)Add onions and saute, till they turn brown. 4)Add garlic and saute followed by tomatoes and beetroot. 5)Grind together chillies, pepper, rice and some cumin seeds in the mixer grinder. 6)Add the above mixture to the sauteed vegetables. 7)Add sugar. 8)Add salt and cook for 10 - 15 mins or till the beetroot is cooked. 9)Pressure cook dal upto 3 whistles. 10)Add the cooked dal to the cooked vegetables and cook for another 5 mins on a low flame. 11)Transfer the contents to a serving dish. 12)Add lime juice to Beetroot Curry. 13)Garnish Beetroot Curry with coriander leaves. :- Serve Beetroot Curry with rice or rotis.

Methi Thepla

2012-01-23T21:03:00.000-08:00

Ingredients:

1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

How to make thepla :

Put wheat flour in a flat vessel bowl.
Mix all the ingredients int it including the methi leaves.
Add 1 tsp oil and knead it. Let it stay for 15 minutes.
Then make even size small balls of the dough.
Roll them separately with a rolling pin into a round shape.
Heat the griddle and roast each of the rolled out theplas one by one.
First roast one side,turn it upside down.
Then put 1/2 tsp oil on the turned side and again it upside down.
Repeat the same with the other side.
When evenly roasted remove it from griddle.
Repeat this for all the balls.
Serve them hot with butter or chutney or curd.

Cauliflower Hummus

2011-09-02T05:53:00.001-07:00

Ingredients :

1 small head of cauliflower, chop into big pieces

1 or 2 cloves garlic peeled

15 oz or so chickpeas cooked

1 and 1/2 Tbsp tahini

1 Tbsp olive oil

1/4 cup chopped scallions

1/4 cup parsley

2 tsp cumin

1/4 tsp paprika

3 Tbsp lemon juice

1/8 or so water from cooked chickpeas ( or just plain water)

Method:

Boil cauliflower in water for 15 min or until soft

Drain and add with the rest of ingredients to food processor

Puree until smooth

Served chilled with sliced veggies or a healthy cracker of your choice

Black Sesame Porridge : Korean

2011-09-02T05:48:00.000-07:00

Ingredients

-180 g (1 cup) non-glutinous rice200 g (1 cup) water
- 95 g (1 cup) black sesame seeds 400 g (2 cups) water
- 900 g (4½ cups) water
- 6 g (1½ tsp) salt

Preparation

1. Wash the rice and soak in water for 2 hours, drain water on a strainer for 10
min (220 g).

2. Wash the black sesame and drain water on a strainer for 10 min.

Recipe

1. Preheat the frying pan and stir-fry sesame seeds for 40 min. on low heat (90 g).

2. Grind sesame seeds with water in a mixer for 3 min. sieve finely (400 g).

3. Put the rice and water in the mixer, grind it for 2 min. and sieve finely (420 g).

4. Put the ground rice and water in the pot, boil it on high heat for 5 min. with stirring not to be lumped.

5. When it boils, reduce the heat to medium, cover the lid on to be steamed. Boil it for 20 min. with stirring occasionally, add ground black sesame, boil it for 5 min. more.

6. When the porridge is well-done, season with salt. Bring it to a boil once more.

Panchvati Garlic Dal

2011-09-02T05:45:00.000-07:00

Ingredients
I used 5 kinds of lentils in the recipe, but you can omit any of them depending on your taste and/or availability of the lentils.

1 cup toor dal (Pigeon-peas or Split Red Gram, yellow colored)
1 cup moong dal (Green Gram or mung Bean, split, without skin, yellow colored)
1/2 cup chana dal (Split, skinless black chickpeas, yellow)
1/2 cup urad dal (Black gram, split and skinless, whitish in color)
1/2 cup masoor dal (Red lentils, Split and skinless, pinkish-red in color)
6-8 cloves of garlic
2 tsp cumin seeds
1/2 cup cilantro - chopped, and some more for garnish
1/2 onion - finely chopped
3 tbsp ghee (clarified butter)
3 tsp turmeric powder
2 tsp garam masala powder (indian grocery stores should have it)
salt - to taste
lemon juice - to taste
2 tsp black pepper powder
2 green chillies - cut finely

Method
Mix all the dals and pressure cook them with 6 cups of water in a pressure cooker until 5-6 whistles. We want all of them to be thoroughly cooked. Once that is done, remove in a bowl and blend them well in a grinder, spinning for about a minute or so, ensuring that all dal/lentils are broken down and a smooth puree is formed.

Take the chopped coriander and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.

Now take a pan, add the ghee to it, add the cumin seeds, green chillies and garlic, and saute for a couple of minutes.

Then add the finely chopped onions and saute again till they turn brownish and glossy.

Next add the garam masala powder, turmeric powder, black pepper and the cilantro paste.

Now add the lentils and fill up with sufficient water to achieve desired consistency. Mix everything well, then add salt and lemon juice according to your taste, and let it cook covered, for about 10 mins or so. Stir in between to make sure it does not stick to the base of the pan. When it becomes thick and starts boiling, remove from flame.

Transfer the dal or soup to a serving bowl. Garnish with chopped coriander and some more fresh black pepper if desired, and serve hot with Jeera Rice!

Toor Daal : Vara Ni Dal Gujarathi style

2011-09-02T05:42:00.000-07:00

Toor Dal (Vara ni Dal - Gujarati Style)

Ingredients
2 cups Tuver Dal
10-12 raw peanuts
1 tsp each of mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp methi seeds(dried fenugreek)
2-3 cloves (lavang)
5-6 curry leaves
3-4 pieces of dried kokum
1 tsp ginger-green chili paste
a pinch of asafoetida (hiing)
salt - to taste
sugar or jaggery - to taste
1 tsp red chili powder
2 tsp coriander powder(dhana-jeeru powder)
lemon juice - to taste
1/2 tomato - chopped
3 tbsp coriander - chopped

Method
Take the tuver dal and pressure cook it (covered upto 5 whistles) with a little extra water to make it soft.

Add the peanuts, jaggery and kokum in the cooker along with the dal.

Now take a saucepan, add some mustard and jeera seeds, black cloves, and a pinch of asafoetida. When the seeds start to splutter, add the cooked dal in the pan.

Use a hand blender to make a thick soup and add water to achieve the consistency you like.

Now add salt, sugar, lemon juice(to taste), and all the dry spices.

Add curry leaves, chopped tomatoes, green chili-ginger paste, half of the chopped coriander and bring the mixture to a boil.

Then lower the flame, cover partially, and let it cook for another 8-10 mins.

Turai ( Ridge Gourd) with split mung

2011-09-02T05:40:00.000-07:00

2 cups ridge gourd, peeled and sliced (turai)
1 cup onion, sliced
1/2 teaspoon cumin seed
1 teaspoon chopped gingerroot
1 teaspoon chopped garlic
1 green chilies, chopped
1/2 cup yellow moong dal, soaked and drained (split yellow gram)
1/4 teaspoon turmeric powder
1 cup tomato, chopped
1 1/2 teaspoons olive oil
salt
1 tablespoon fresh coriander leaves, chopped, for garnishing

Directions:

1
Heat oil in a non-stick pan.
2
Add cumin seeds and allow to crackle.
3
Once they stop crackling, add onions and saute until lightly browned. Sprinkle few drops of water to prevent onions from sticking to the bottom of the pan.
4
Add garlic, ginger, green chilli and stir-fry until the raw smell of ginger and garlic is gone.
5
Fold in the turai and saute for 3 minutes.
6
Add the moong dal, turmeric powder, salt and 1/2 cup of water.
7
Cover and cook on medium heat till the turai and dal are soft.
8
Add tomatoes and mix well.
9
Simmer for 5 minutes so that the tomatoes soften.
10
Garnish with corriander leaves.
11
Serve hot.

Masala Stuffed Bhindi

2011-06-15T11:32:00.001-07:00

Ingredients:

Grated Coconut - 1/2 cup (half coconut grated)

Bhindi /Okra / Ladies Finger - 20 - 25 no. (roughly 250 gms)

Cumin Powder - 1 tsp

Corriander Powder - 1 tsp

Chilli Powder - 1 tsp

Turmeric Powder - a pinch

Asafoetida /Hing - a pinch

Chopped Corriander Leaves - 2 tbsp

Sesame - 1 tbsp

Oil - 2 tbsp + 2 tsp

Method:

Wash the Okra's /Bhindi and Dry them on Clean Towel. Make sure Okra's are not wet, before you proceed.

In a Cup, add the finely chopped Corriander Leaves, Grated Coconut, chilli powder, corriander powder, cumin powder, turmeric powder, asafoetida, little bit of salt and mix well. add 1 tsp of oil to the Masala and Mix well.

Now Slit the Bhindi's Vertically little deep, so that you have enough space to put in the masala inside the Bhindi's. After Slitting the Bhindi's, Take a Big Pinch of the Masala and stuff it inside the Bhindi, all along the vertical slit. Neatly stuff all the Bhindi's.

If you are using a Microwave, Place the stuffed Bhindi's in a Microwave Safe Plate, Do not place Bhindi's one over the other. sprinkle few drops of oil over the Bhindi and Microwave it on High for about 4 minutes 30 seconds.

(or)

Preparing in your Pan or Iron Skillet: Just place the stuffed Bhindi's on the Wide- Skillet and add 2 tbsp of oil, to the sides of the okra, and let it to get fried for about 3 minutes in slow flame. again flip the bhindi's to the other side and fry them again for 2 minute's.

In a small Tadka Skillet, heat a tsp of oil and add sesame seeds and let it pop and add to the stuffed Bhindi's.

Almond Flour Blueberry Muffins

2011-05-28T18:26:00.000-07:00

2 cups fresh or frozen blueberries
1/2 cup water
1/2 tsp baking soda
2 1/2 cups almond meal
1/2 cup honey
1 tsp cinnamon power
1 tsp vanilla essence.
3 eggs

Heat oven to 325 F
In a small pan simmer the berries with water until the berries release their juice and the mixture has thickened slightly.
Combine th dry ingredients in a bowl.
Combine the wet ingredients in another bowl.
Add dry ingredients to the wet ones. MixA well.
Fill baking cups.
Bake for 25-30 minutes or until knife comes out clean.

Almond Flour Organe Chocolate Chip Cookies

2011-05-28T18:15:00.000-07:00

1 cup almond meal
1 egg
1/4 cup sugar
1/4 cup chocolate chips
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp freshly grated orange rind

Preheat the oven to 350 F.
Line a baking tray with waxed paper.
Mix together almond meal, sugar and baking soda.
Whip the egg and add vanilla essence to it.
Add to the dry mixture.
Fold in chocolate chips and orange zest.
Bake for 10-15 minutes
Let cool on rack to harden.

Rava Idli

2011-04-06T11:36:00.001-07:00

Ingredients ::

Rava: 1 cup (medium thickness)
Finely chopped green chillies: 2-3
Channa Dal: 1 tea spoon
Grated carrot: 3/4 cup
Mustard seeds: 1/2 tea spoon
Soda: 1/4 tea spoon
Cashews : 1 tbl spoon (adds a little zing to the dish)
Ginger paste: 1/2 tea spoon
Freshly grated coconut: 2 tbl spoon
Coriander leaves: 2-3 strands
Yogurt or curd: 1 cup
Oil: 1-2 tbl spoon
Salt to taste

Rava Idli Recipe:

Heat the oil and add mustard seeds.
When they start popping, add ginger paste, green chillies, channa dal and allow them to splutter for sometime.
Reduce the heat and immediately add rava, mix well.
Add salt, soda, carrot, coriander leaves, coconut, curd and mix well.
Leave it for around 30 mins ( something like fermenting).
Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface
and helps in easy clean-up.
Keep one full cashew at the center of every cup and then pour the mixture on top ( so that, when the idlies are removed, the
cashew can be seen on the top).
Steam for around 12-15 mins ina pressure cooker (Just like the cooking time of normal idlies).
Serve hot.

Additional Information along with Rava Idli Recipe:

Serving: Serves 2
Preparation Time: 30 mins
Cooking Time: 15 mins
Difficulty Level: Very Easy
Calories: 288

Broccoli And Cauliflower With Walnut Crust Recipe

2011-01-28T11:08:00.000-08:00

1/4 cup chopped walnuts
2 tablespoons butter
1/2 cup bread crumbs
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 cup broccoli florets
1 cup cauliflower florets

Directions:

Melt butter in a skillet over medium heat. Add the walnuts and stir for one minute. Add the bread crumbs, minced garlic and cook for another minute or until the bread crumbs are lightly toasted. Remove from heat and stir in parsley.

In a pot of boiling, salted water, cook the broccoli and cauliflower florets for three to five minutes depending on how firm you like your veggies. Drain well.

Place the veggies in a baking dish and sprinkle with the crumb mixture. Place under a preheated broiler for a minute or two, just until the topping begins to brown.

Makes 4 servings.

Pav Bhaji Masala Recipe

2011-01-24T11:39:00.001-08:00

· · 50 grams red chili,

· 50 grams coriander seeds,

· 25 grams cumin seeds,

· 25 grams black pepper,

· 25 grams cinnamon,

· 25 grams clove,

· 4-5 black cardamom,

· 25 grams dry mango powder,

· 10 grams fennel seeds,

· 1 tbsp. turmeric powder.

Eggless Date and Walnut Cake

2010-12-10T18:37:00.000-08:00

Ingredients:

20 dates
1/4 cup chopped walnuts
1 1/4 all purpose flour
1 14 oz (396 gms) can condensed milk
4 oz stick butter
1 tsp baking powder
1 1/2 tsp baking soda

Soak dates in hot water for approx 30 mins. Then grind coarsely.
Sieve flour with baking powder and soda.
Melt butter in the micro for 15 secs approx and add to flour
Add the dates paste and then the condensed milk
Grease baking tin (approx 9 inches)
Fold walnuts into batter.
Bake at 350 F or 180 C for approx 40 mins.

http://www.youtube.com/watch?v=rhmibxZtKzA

Brown Channa Rasam / Kala Chana Saaru

2010-12-10T18:30:00.001-08:00

Ingredients:

1 medium tomato, chopped finely
2-3 green chillies, slit into 2
½ cup chopped coriander leaves
2 Tbsp tamarind paste
4-5 garlic cloves, crushed and skin removed
1-2 dried red chillies
3-4 curry leaves
Salt
oil

Method

In a separate vessel transfer the pressure cooked water from the beans/kala chana.
Add finely chopped tomatoes, tamarind paste, slit green chillies and salt to this cooked water.
Let this cook on low flame for about 20-25 minutes stirring in between. The liquid will reduce and make it little thick.
Meanwhile heat a separate pan (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and red chillies.
Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.

Brown Channa Sabji

2010-12-10T18:29:00.000-08:00

Ingredients:

1 cup dry Kala Chana/ (soaked overnight) [kadle in Kannada]
Mustard seeds
Turmeric
3-4 green chillies
Cumin/ Jeera seeds
¼ cup shredded coconut
1-2 dried red chillies
Asafetida (a pinch)
3-4 curry leaves
1/4 cup chopped coriander leaves
Salt
oil

Method

Make sure that the beans are soaked overnight or for about 8-10 hours in enough water.
Pressure cook the soaked Kala Chana in sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles).
Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, jeera seeds.
Add the asafetida, red chillies and green chillies and sauté well. Add turmeric, salt and mix well.
Meanwhile open the pressure cooker and drain the cooked water into another vessel completely (do not throw this water away; this is used for making the rasam).
Add the cooked kala chana to the mixture and stir well.
Note: it takes time for the chana to get the salt into it. So add salt and keep sprinkling water and mixing.
Check for taste. Add more salt, chillies, turmeric is required.
Finally add the coconut and garnish with coriander leaves.

Ginger Cookies

2010-12-04T03:30:00.000-08:00

Yields 2 dozen

Ingredients

1 cup white sugar
1 cup shortening
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour

Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/4 inch thickness and cut with cookie cutters.
Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

Aloo Moong Dal Wadi Curry

2010-02-15T06:27:00.000-08:00

Ingredients:
Moong Vadi - 1 cup
Potato - 1 big
Onion - 1 medium
Tomato - 1.5 medium
Cilantro leaves [coriander] for garnishing
Oil - 2 tbsp or more to cook
Water as required

Cumin - 1tsp
Asafoetidia [hing]- 2 dashes

Powder Spices:
Turmeruic - 1tsp
Corriander powder - 1.5 tsp
Garam masala - 1 tsp
Madras curry powder- 1tsp
Red chilly powder - 1/2 tsp
Salt to taste

Method:
Peel potatoes and cut them into big cubes and keep it submerged in plain water.
Chop onions and tomatoes and keep it aside

Heat 2tbsp oil in a cooker and pan fry moong vadis on low heat. Once fried, keep them on a paper towel to drain excess oil

In the same pan pour more oil, once hot add cumin seeds and let it splutter. Now add 2 dashes of hing. Add chopped onion and cook till they are pinkish in color

Now throw in chopped tomatoes and cook for a while on medium heat. Add all the powder spices and mix well and let it cook

Once the onion-tomato gravy starts to dry add some water and puree the mixture inside the cooker using hand blender or a regular blender [if using regular blender, then after blending the gravy transfer back to the cooker]

Add potato cubes to the onion-tomato gravy followed by fried moong vadis. The gravy will coat potatoes and vadis. Cook it for 1 minutes and then add 2 or more cups of water and pressure cook. Release the pressure after 1

Pour the curry in a serving dish and garnish with cilantro leaves. This curry goes well with plain rice, rotis or puris.

Vaalacha Birda

2010-02-13T17:53:00.000-08:00

cuisinecuisine.com/Vaala%20Cha20%Birda.htm

Wadi Ambaat

2010-02-13T17:49:00.000-08:00

1/4 cup Moong dal wadis(store bought or home made,make sure they are freshly dried within two months,not stale), fried until golden,salt and cilantro.
For seasoning: 1 tbsp oil and ghee mixed, 1/2 tsp each Mustard seeds and cumin seeds, few curry leaves,1-2 green chillies,slit lengthwise,1/2 onion,minced and a pinch of Hing.

For Ambat masala paste:
Toast 2-3 red dry chillies,1 tbsp Coriander seeds,1/2 tsp Fenugreek seeds(methi),1" cinnamon, 2 cloves and grind these with 1/8 tsp Turmeric,4 Cashews,1 cup fresh or coconut grated or cut,1 small piece of tamarind or 2 tsp thick tamarind juice,salt.

How to make Ambat:
1. Grind the masala paste with the above ingredients until you get a very smooth paste with 1/2 cup water and keep it aside.
2. Shallow fry the Wadis until golden,drain on the paper towel and cool.
3. Heat ghee and oil,add seasoning ingredients.When they splutter and the onion is reddish,add 1 cup water to cool the pan before adding masala,turn down the heat.
4. Add coconut paste, wash the blender bowl with 1/2 cup water and add to the pan along with salt.You must keep this on simmer to prevent the coconut from curdling.
5. Let it cook for 10mins until you see little ghee on top ,sauce is thickish and when you get a good smell of cooked coconut masala, Ambat ready! Take it off the heat.
6. Add fried wadis , minced cilantro and serve with plain rice and any side dish.

Note: You can skip the Cashews if you don't want your Ambat.You can also replace fresh grated coconut with 1 can of thick coconut milk,canned + water,but fresh coconut tastes best.

Honey Wheat Bread

2010-02-13T16:20:00.000-08:00

Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

Directions

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

http://allrecipes.com/Recipe/Honey-Wheat-Bread-II/Detail.aspx

Kashmiri Dahi Baingan

2010-01-18T10:05:00.002-08:00

4 medium sized eggplants
4-5 cardamoms
1 tsp fennel seeds (saunf) powdered
1/2 tsp dry ginger powder
1 cup fresh yogurt
1/2 to 1 tsp red chili powder
Salt to taste
2 tbsp Oil
Additional oil for frying

Method:
Wash eggplants, slit into quarters lengthwise. Place them in salted water.
Heat 1/2 to 1 cup cooking oil in a saucepan on medium-high heat.
Take few pieces of eggplant, dry them by blotting with kitchen towel. Fry for 2 minutes or until the pieces are light brown in color. Remove and place them on a paper towel.
Repeat until all pieces of eggplant are done.
In a deep skillet, heat 1-2 tbsp cooking oil, add cardamoms. Saute for 15-20 seconds. Carefully add yogurt, start stirring immediately. Add salt, cook for 2 minutes.
Add fennel powder, ginger powder, red chili powder, mix well. Cook, stirring continuously for 3 minutes or until the yogurt breaks down.
Add eggplant pieces, adjust salt, mix gently. Cook for another minute, remove from heat.

Kashmiri Dahi Baingan

2010-01-18T10:05:00.000-08:00

Curry Recipe

2010-01-15T17:21:00.000-08:00

* 2 medium size onions, peeled and roughly chopped

* 1/2 inch piece of ginger, peeled

* 2-3 cloves of garlic (optional but highly recommended), peeled

* 2 medium tomatoes, chopped finely or 200 gm. tinned tomatoes.

* 2-3 tbs vegetable cooking oil

* 1 tsp cumin seeds

* A small pinch of asafoetida (optional)

* 1/2 tsp turmeric powder

* 1/4 tsp chilli powder (adjust to taste)

* Salt to taste

* 1/2 tsp Garam Masala

* Few fresh coriander leaves, chopped

Method:

Grind and mix onions, ginger and garlic together in a food processor.
Heat the oil in a pan.
Add cumin seeds and a pinch of asafoetida powder. Let the seeds splutter.
Add the mixture of onion, ginger and garlic to the pan and fry until golden brown.
Add turmeric powder and chilli powder and stir for 15 seconds.
Add the tomatoes and stir fry until oil separates from the mass.
Stir in the garam masala.
Add Salt and chilli powder as per your taste requirements.

Tahini

2010-01-15T11:37:00.001-08:00

Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil

Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups
Storing TahiniTahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Hummus

2010-01-15T11:36:00.001-08:00

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus.Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
VariationsFor a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Falafel

2010-01-15T11:34:00.000-08:00

Ingredients
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Method:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Ethiopian Berebere Lentil Stew

2010-01-03T16:57:00.000-08:00

To make berberé spice mixture, combine:1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne
1 Tbs. ground black pepper
1 Tbs. ground sea salt
Store in a cool, dark place.This spice mixture came from Eat More, Weigh Less. It has 21 calories and .78 grams of fat per tablespoon.The stew:1/2 large onion, chopped
1 + 1/4 cup red lentils
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. berberé spice mixture, above
1 28-ounce can crushed tomatoes

Mix lentils with water, garlic, onion, and spices. Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened. Watch carefully and add water if it starts to dry out. Add the tomatoes and heat at least 15 more minutes. Good alone or over whole grains such as brown rice.

http://www.ivu.org/recipes/african/bebere.html

Ethiopian Injeera

2010-01-03T16:55:00.000-08:00

4 and 1/2 c. warm water
2 tsp. regular baking yeast
1 tsp. sugar
3 and 1/2 c. teff flour, millet flour or stoneground cornmeal
1 c. whole wheat flour
1T. vinegar
1 tsp. salt
1/2 tsp. baking soda

Dissolve the yeast and sugar in the water and let stand 10 minutes. When bubbly, stir in the teff or millet flour, or cornmeal. Cover and let stand at room temperature for 4 hours. Add the flour, vinegar, salt and baking soda. It should be like a crepe batter.
Heat a 10" cast iron skillet or 12" round heavy griddle over medium-high heat (or use a large electric griddle or frying pan) until drops of water bounce on it. Keep a paper towel wadded up and handy to grease the pan between breads. Lightly oil the pan with the towel. Stir the batter each time before you measure it out. Pour about 1/4 c. of batter into the pan and tilt the pan (using potholders) in all directions to cover the bottom evenly with the batter, about 10" across. Cover the bread with a large pot lid and cook 1 minute, until the injera is dry but not crisp on the bottom (if it's crisp, turn the heat down a little), and full of tiny holes on the top. Remove carefully from the pan with a large pancake-turner and lie topside-down on a platter. (Do not turn it over and cook the other side.) Repeat, stacking each injera on the last one. When finished, keep some injera flat to line each diner's plate with before adding the food, and roll up the rest fairly tightly. Cut the rolls in half. These are served with the meal to scoop up stews, etc.. Cover with plastic wrap until serving time.

Upma

2010-01-01T06:20:00.000-08:00

Ingredients :
Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups
Seasoning
Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Method :
Dry roast sooji for few minutes & keep aside.Take care not to brown them.Heat Oil in the same pan & do the seasoning.Add chilies, ginger & Onion fry till translucent.Add salt,water & let it come to boil at whichpoint add the sooji gradually. Keep stirring& take care as not to form lumps.simmer the stove,cover & let it cook for 5 minutes.Switch off the stove,combine & Seve hot.

Sheera

2010-01-01T06:18:00.000-08:00

Serves: 4
Cooking time (approx.): 12 minutes
2 cup (s) (about 8 oz.) semolina (or cream of wheat)
2 cup(s) milk
1/2 cup tablespoons sugar
5 tablespoons ghee (clarified butter)
3 cups water
a little cardamom powder,
chopped nuts (like cashewnuts and almonds) and raisins

Method:
Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Keep aside
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted.
Now add the milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring periodically (after every minute), till the mixture is dry. Sprinkle cardamom powder, chopped nuts and raisins.
Serve hot.

Aloo Simla

2009-12-17T06:04:00.000-08:00

Ingredients:
500 gms potatoes peeled
2 large green bell peppers/capsicums
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
2 tsps coriander powder
1 tsps cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp raw mango powder
1 tsp garam masala powder
Salt to taste

Preparation:
Heat the oil in a heavy-bottomed pan on a medium flame. Add the cumin seeds and fry till spluttering stops.
Add the potatoes and powdered spices. Season with salt to taste and mix well.
Cook till potatoes are done, stirring frequently and gently (to avoid breakign up potatoes). Sprinkle some water only if needed.
Add the capsicum and cook for 2 more minutes. Sprinkle the garam masala powder and cover immediately.
Serve hot!

Eggless Coconut Cake

2009-12-15T08:38:00.000-08:00

1 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1 cup lite coconut milk
2/3 cup sugar
1 tsp vanilla extract
1 cup shredded coconut

Preheat oven to 180degrees.
Grease cake tin.
Sift the flour, baking powder, soda and salt.
In another bowl combine the oil, coconut milk, sugar and vanilla.
Pour the dry ingredients into the wet and mix until smooth.
Fold in the cup of shredded coconut.
Pour mixture into cake tin and bake for 30-40mins.

Eggless Christmas Cookies

2009-12-13T11:24:00.000-08:00

Ingredients
1/2 cup honey
1/4 teaspoon allspice, ground
1/2 cup oil
2 cups whole wheat flour (about)
1/4 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground

Method:
Blend honey and oil and heat for 1 minute.
When cool, add rest of ingredients, which have been sifted together several times.
Dough should be stiff.If too thick, add unsweetened fruit juice; if too thin; more flour.
Chill.
Roll out to 1/4-inch thickness.
Cut with cookie cutter.Arrange on oiled cookie sheet.
Bake at 350Â° F. from 12 to 15 minutes.

Vegetable Manchurian

2009-12-13T07:51:00.000-08:00

Ingredients:
2 cups Grated Cabbage

2 cups Grated Carrots

1 Chopped Spring Onion

2 Chopped Green Chilies

3-4 Crushed Garlic Flakes

2 tbsp Corn Starch or Flour

Oil for deep frying

1 tbsp Soya Sauce

Salt to taste

1 tsp Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 tbsp oil

Preparation of vegetarian manchurian :
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Eggless Date and Walnut Cake

2009-12-02T05:18:00.000-08:00

Ingredients :
1 ½ cup maida

¾ cup oil

¾ cup sugar

1 cup dates

¾ cup walnuts

1 ½ tsp baking soda

Method :
Wash the dates, remove the seeds, chop it, and soak it in levelled water for ½ hour. Beat oil and sugar thoroughly. Sieve maida and baking soda together. Add this to the oil and sugar mix and beat well. To this add the soaked dates along with water. Beat the mix again, after adding chopped walnuts. Bake it at 190ºC until done. Remove cake from pan after it cools down.

Chinese Fried Rice

2009-11-29T11:31:00.000-08:00

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.
Take care that vegetables are not overdone, they should be crisp.
Mix salt and pepper to taste.
Add the cooked rice and mix well. Now mix the soya sauce to it.
Cook the chinese fried rice for 2-3 minutes and serve hot

Methi Thepla

2009-11-27T05:55:00.000-08:00

Ingredients:
1 cup Wheat Flour

2 crushed Green Chillies

1 tsp Red Chilli Powder

1/2 tsp Haldi (turmeric)

1 tbsp Ginger & Garlic paste

1 tsp Ajwain

1 pinch Hing

1/2 bunch Methi Leaves

1 tsp Coriander powder

1 tsp Cumin Seeds powder

Salt to taste

Oil as needed

How to make thepla :
Put wheat flour in a flat vessel bowl.
Mix all the ingredients int it including the methi leaves.
Add 1 tsp oil and knead it. Let it stay for 15 minutes.
Then make even size small balls of the dough.
Roll them separately with a rolling pin into a round shape.
Heat the griddle and roast each of the rolled out theplas one by one.
First roast one side,turn it upside down.
Then put 1/2 tsp oil on the turned side and again it upside down.
Repeat the same with the other side.
When evenly roasted remove it from griddle.
Repeat this for all the balls.
Serve them hot with butter or chutney or curd.

Sabudhana Kheer

2009-11-24T11:35:00.001-08:00

Ingredients:
1 litre Milk

1 cup Sugar

1 cup Water

1 cup Sago

1 tbsp Cashew nut

1 tbsp Raisins

Method:
Wash and drain sago and add to milk.
Boil till milk thickens.
Dissolve the sugar in water and add to the milk.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and raising.
Serve the cool saboodana kheer .

Hummus

2009-11-18T18:35:00.000-08:00

Prep Time: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Tahini

2009-11-18T18:32:00.001-08:00

Yield: 4 cups
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil

Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Storing TahiniTahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Falfel

2009-11-18T18:30:00.000-08:00

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Method:

1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.

2.Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.

3. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

4.Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Eggless Chocolate Cake

2009-11-05T11:29:00.000-08:00

Ingredients
1 tablespoon plus 1/2 cup baking cocoa, divided
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cold brewed coffee
1/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Directions
Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside.

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa.

In another bowl, combine the coffee, oil, vinegar and vanilla.

Stir into dry ingredients just until combined. Pour into prepared pan.

Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake. Yield: 14 servings.

Nutritional Analysis: One piece equals 295 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 355 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Moong Dal Panki

2009-10-04T15:54:00.000-07:00

Ingredients:

50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste

How to make moong dal panki:
Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.

Gajjar/Carrot Halwa

2009-10-04T15:51:00.000-07:00

1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method:

Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Wash and grate the carrots. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Srikhand

2009-09-29T16:12:00.000-07:00

Ingredients:
1/2 kg. Curds
300 gms. Sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista and almond crushed

Method:
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Put into a bowl and add sugar .Mix it.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Khoya

2009-09-29T16:01:00.000-07:00

Recipe for Khawa/Khoya/Mawa
Makes 1 cup.
Ingredients:
1 cup milk powder (I used the variety with 3.5% fat.)
approx. ¼ cup water
a few drops of ghee
Also:a pressure cooker / steamer & a metal vessel that fits into it
a piece of cotton cloth (May I suggest an old handkerchief of your husband? ;-))

Method:
1. Take the milk powder into a shallow bowl/dish for kneading. Add a little water.
2. Start kneading, and add water as you go. We want to knead it into a soft dough as that for chapatis.
3. Finish kneading with a few drops of ghee on your fingers. Shape it into a ball.
4. Place this ball in the piece of cloth. Tie the cloth in a bundle. Place this bundle into the metal vessel.
5. Place this vessel into the pressure cooker / steamer and steam for 10 minutes. (Like idlis; without the weight/whistle.)
6. Take the vessel out and let it cool for about five minutes. Untie the bundle.Khoya is ready for you.

Before you use this Khoya in any preparation, a fewNotes:
1. First off, let's not forget that this is just a substiute and not the real thing. You can use this homemade Khoya in almost all preparations that ask for this milk product. However, the dish will not have exactly the same texture and taste that it would, had the real Khoya been used.
2. It retains some of the milk powder smell, much of which goes away once cooked (like when cooked with carrots to make Gajar Halwa).

Jalebis

2009-09-29T15:57:00.000-07:00

For the batter : Make this a day ahead
1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red

Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup
1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water

Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel, add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis
Heat the oil in a wok.
Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser works great )
Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute.
Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
Enjoy them warm. Store in an air-tight container.

Badam/Almond Phirni

2009-09-29T15:52:00.000-07:00

Ingredients

2 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essencesilver or gold foil paper (varak)

How to make badam phirni:
Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Lasunichi/Garlic Chutney for Vada Pav

2009-09-28T05:16:00.000-07:00

Ingredients
1 cup desiccated coconut, grated
3 - 5 Garlic cloves
4-5 dry red chilies 0r 2 tsp paprika
salt to tastesugar to taste
1/2 tsp Tamarind (Optional)

Method
1. Roast coconut and red chilies. Let it cool down.
2. Grind with the rest of the ingredients
3. Store in an airtight bottle.

Note -1. Roasting time varies from house to house resulting in deep red, red or brown colored garlic chutney.
2. American garlic cloves are huge compared to Indian ones. So above 3-4 garlic cloves is the proportion for American garlic cloves. You can use about 7-9 Indian garlic cloves for the above proportion. You can most certainly vary the amount of garlic per your own preference.

Batata Vada

2009-09-28T05:12:00.000-07:00

Serving size - 4

Ingredients
Filling
6-8 medium sized boiled potatoes
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup cilantro/coriander leaves (chopped),
Tempering
1 teaspoon turmeric powder,
8-10 curry leaves,
2 teaspoon mustard seeds,
1/4 tsp asafoetida,
1 tbsp oil

Cover
2 cups gram flour (besan),
approx. 1 cup water,
1 tsp turmeric powder,
1 tsp chili powder(optional),
salt to taste
oil for frying

Method
Grind ginger, garlic and green chilies together into a paste.
Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain.
Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.
Make small balls of mashed potato mixture. (You can flatten the balls if you like)
Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

Methi Thepla

2009-09-27T10:44:00.000-07:00

Ingredients

1 cup Wheat Flour

2 crushed Green Chillies

1 tsp Red Chilli Powder

1/2 tsp Haldi (turmeric)

1 tbsp Ginger & Garlic paste

1 tsp Ajwain

1 pinch Hing

1/2 bunch Methi Leaves

1 tsp Coriander powder

1 tsp Cumin Seeds powder

Salt to taste

Oil as needed

Method:

1.Put wheat flour in a flat vessel bowl. Mix all the ingredients int it including the methi leaves.
2. Add 1 tsp oil and knead it. Let it stay for 15 minutes.
3. Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape.
4. Heat the griddle and roast each of the rolled out theplas one by one. First roast one side,turn it upside down.
5.Then put 1/2 tsp oil on the turned side and again it upside down. Repeat the same with the other side. When evenly roasted remove it from griddle. Repeat this for all the balls.
6.Serve them hot with butter or chutney or curd.

Kaaju Katli

2009-09-27T08:40:00.000-07:00

Ingredients:
Kaju (cashews) piece 250 g
Water, 50 ml
Sugar 125 g
Varak (silver foil), 3-4 sheets (optional)

Preparation
Grind kaju (cashews) to a fine paste (powder). Do not add any water while grinding. Keep aside.

Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after teh syrup starts boiling.

Mix kaju paste into the syrup, break balls (lump) with a spoon moving it in circular motion, stir well. Switch off the burner and let it cool so that it becomes thicker.

Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.

Let it cool and apply silver foil gently.

After about 1-2 hour, cut the katlis into diamond shape.

Note:
The ratio of kaju to sugar is 2:1. This means that if you take 2 katori kaju pieces, then take 1 katori water.
If the katli is not fully set, place it in fridge for overnight.
If some small lumps of kaju paste do not break, it does not matter.
The kaju katli remains good for about 4 weeks under normal room temperature.

Aam Panna

2009-09-24T12:20:00.000-07:00

6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

How to make aam panna:
Place the mangoes with water to cover in a sauce-pan and bring to boil.
Simmer for 10 minutes.
Drain off the water and then peel, stone and pulp the mango with a spoon.
Place the pulp in a deep bowl.
Add water, sugar, salt, chili and cumin.
Whisk thoroughly.
Stir in the mint and whisk again.
Transfer it to a jug.
Serve chilled with crushed ice.

Moong Daal Panki

2009-09-24T12:18:00.000-07:00

Ingredients:

50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste

Method
Soak the moong dal in water for 2 hours. drain.

Grind with the fresh curds and green chilies.

Add the gram flour, asafoetida.

Grease balana leaves lightly.

Spread 1 tablespoon of the mixture on one leaf and cover with another leaf.

roast on a tawa (griddle) until brown spots appear on both sides.

Serve hot with green chutney.

Eggless Besan Custard

2009-09-23T14:53:00.000-07:00

ingredients for each serve
just under 1 Tblspn ghee
200 ml milk
1 Tblspn chickpea flour
1 – 2 Tblspn sugar or jaggery
5 cashew nuts
a few raisins
3 or 4 strands of saffron
0.5 tspn cardamom powder, or seeds from 2 or 3 cardamom pods

method
Add the saffron strands to the milk and allow to stand for a few moments.

Roast the cashew nuts in ghee in a heavy pan on the stove. When they turn golden remove them from the ghee and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.

Roast the chickpea floor in the same ghee until it is toasted – it becomes slightly darker and emits a lovely roasted aroma. Add themilk with the saffron and mix well, ensuring that there are no lumps. Add the sugar and cardamom, and boil gently for 5 minutes or until it thickens to a custard consistency. Add the cashews and raisins. Allow to for 5 mins. The consistency will thicken slightly.

London Fog (Tea)

2009-09-17T07:10:00.000-07:00

Homemade London Fog Tea Latte
8-oz strong Earl Grey Tea, hot
4-oz milk
3 tbsp vanilla syrup

Pour hot Earl Grey tea into a large mug or other serving glass. Stir in vanilla syrup.
Steam milk, or heat it in the microwave and whisk until very frothy, and pour it into the sweetened tea.
Serve immediately.

Coconut Chutney

2009-09-12T07:00:00.000-07:00

Chutney
2 teaspoons oil
1 pinch asafetida powder
3 dried red chilies
1 1/2 tablespoons split Urad Dal (split black gram)
1/2 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)

Method:
1 Heat the oil, add the asafoetida, red chilies, and then the dal.
2. Fry until the dal turns brownish.
3. Remove from flame.
4. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
5.Add a little water to make the chutney of a spreadable consistency.

Vada

2009-09-09T12:03:00.000-07:00

Ingredients:

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

How to make vada sambhar :

Pick, wash and soak daals for 3-4 hours.
Grind them coarsely in a blender.
Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
Serve with chutney as a breakfast or sambhar or rasam as a meal.

Idli

2009-09-09T12:02:00.000-07:00

Ingredients:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Neer Dosa

2009-09-01T09:41:00.001-07:00

Ingredients

2 cups rice, washed and soaked for 3-4 hours
salt to taste
oil to shallow fry

Method

Grind soaked rice to a fine paste.
Add salt, enough water to make a thin batter.
Keep aside for 2 hours.
Heat a dosa griddle, pour 1 ladle ful of mixture in centre.
Spread to make a round flat pancake shape.
Or tilt griddle in all directions to allow batter to spread thinly.
When done flip over, drizzle a little oil, cook 1 minute.
Fold in half and then quarter.
Serve hot with coconut or green chutney.

Raw Banana Fry (Thoran)

2009-08-28T04:59:00.000-07:00

Ingredients:

1. Raw banana 2
2. Garlic flakes 20
3. mustard 1 tsp
4. cumin seeds Â½ tsp
5. black gram 2 tsp
6. red chilly 5
7. turmeric powder 1/2 tsp
8. salt as per taste
9. curry leaves a few
10. oil- 3 tsp

Method:

1. Peel the raw banana and cut it into small cubes.

2. Boil these cubes in a bowl by adding salt and turmeric

3. When the raw banana cubes are cooked, drain the water and keep them aside.

4. Take pan and add oil. Let it heat up.

5. Add mustards, cumin seeds,red chilly,black gram and curry leaves.

6. Fry well and add banana cubes.

7. Saute well and fry till raw-banana turned golden brown.

8. Serve hot with plain rice and rasam.

Nutritive content of Nuts and Seeds

2009-01-20T23:04:00.000-08:00

Almonds

Probably originated in the Near East but now grows in Southern Europe, Western Asia, California, South Australia and South Africa. Almond oil is used for flavouring and for skin care preparations and is extracted from the kernel of the Bitter Almond. The Sweet Almond is grown for nuts for eating and have the largest share of the nut trade world-wide. Almond flour is available and it is possible to make a nutritious nut milk from almonds. Almonds are particularly nutritious, 100g contain 16.9g protein, 4.2mg iron, 250mg calcium, 20mg vitamin E, 3.1mg zinc and 0.92mg vitamin B2.

Brazils

A native of South America. The nuts grow inside a hard, woody fruit rather like a coconut shell which has to be broken open to expose the 12-24 nuts inside. Brazils are high in fat, which causes them to go rancid very quickly, and protein. 100g of brazils contain 12g protein, 61g fat, 2.8mg iron, 180mg calcium, 4.2mg zinc.

Cashews

Native to America but now grown extensively in India and East Africa. It will withstand rather drier conditions than most other nuts. The nut grows in a curious way on the tree, hanging below a fleshy, apple-like fruit. It is related to the mango, pistachio and poison ivy. High in protein and carbohydrate, 100g cashews contain 17.2g protein, 60 micrograms vitamin A, 3.8mg iron.

Chestnuts

The sweet chestnut is a native of South Europe but is planted elsewhere extensively for both nuts and timber. The nuts can be used in soups, fritters, porridges, stuffings and stews, as well as being roasted or boiled whole. Available fresh (in autumn), dried, canned - whole or pureed, or ground into flour. Dried chestnuts need soaking for at least 1-2 hours and boiling for 45-60 minutes, fresh need boiling for 40 minutes before being peeled. Preserved in syrup they become the famous delicacy, Marron-glace. High in starch, but low in protein and fat, 100g chestnuts contain 36.6g carbohydrate, only 2g protein (the lowest of all nuts) and 2.7g fat.

Coconuts

The coconut palm is common in tropical regions all over the world. The nut is covered in a fibrous outer coating on the tree and all parts of the tree are useful, the trunks for timber, the leaves for thatch, the fibrous husk produces coir - the starting material for ropes and coconut matting - and the nuts are used for food. Unripe nuts contain coconut milk. The nutmeat can be eaten fresh or dried (desiccated or flaked coconut) and is also available in blocks of creamed coconut. A valuable oil is also extracted from the nut meat and used for cooking (although it is very high in saturated fat), margarines, soaps and detergents. 100g fresh coconut contain 3.2g protein and 36g fat, dessicated contain 5.6g protein and 62g fat.

Hazels

Hazel, also called Cob, is a common wild tree in Europe and Asia and its nuts have been eaten by humans since earliest times. The cultivated varieties are bigger and the filbert is a similar but bigger species from SE Europe. Used in sweet and savoury dishes, they are available whole, ground and flaked, or made into oil and nut butter. 100g hazel nuts contain 7.6g protein, and they are lower in fat than most other nuts.

Macadamia Nuts

A native of NE Australia now also grown commercially in Hawaii. Notoriously difficult to extract from their shells, they are expensive but have a delicious creamy flavour and crunchy texture. Low in carbohydrate, but quite high in fat, 100g Macadamia nuts contain 7g protein and 40mg calcium.

Peanuts

Also known as groundnuts or monkey nuts, peanuts are actually legumes. Of South American origin, it's now an important crop all over the tropics and southern USA. It gets its name groundnut because as the pods ripen, they are actually forced underground. Peanuts are high in protein and contain 40-50% oil. The oil is used in cooking, as salad oil, in margarines and the residue is fed to animals. Whole peanuts can be eaten raw or roasted or made into peanut butter (look out for brands which do not contain hydrogenated oils, which are highly saturated). As they are usually inexpensive, they can be mixed with other kinds of nuts to bring down the cost, while still maintaining flavour and good nutrition. 100g peanuts contain 24.3g protein, 2mg iron and 3mg zinc.

Pecans

A native of N America where it is used extensively in ice cream, cakes, nut bread and confectionery. The flavour is rather like a mild, sweet walnut. 100g pecans contain 9.2g protein, a very high fat content of 71.2g, 130 micrograms vitamin A (also very high), 2.4mg iron and 73mg calcium.

Pine Nuts

These are the seeds of the Stone Pine, a native of the Mediterranean region, but the seeds of various other pines are eaten in various parts of the world including the seeds of the Korean Pine or North American pinon tree. They are very difficult to harvest, hence their cost. They are vital for pesto sauce, and are delicious lightly toasted. They become rancid very easily and should be stored in the fridge or freezer. 100g pine nuts contain 14g protein.

Pistachios

Native to the Near East and Central Asia but has long been cultivated in the Mediterranean region and more recently in the Southern US. The kernels are green and are prized as much for their ornamental colour as for their flavour. Also sold roasted and salted in their shells. They are more expensive than most other nuts. 100g pistachios contain 19.3g protein, 14mg iron, 140mg calcium.

Walnuts

The walnut is native to SE Europe and West & Central Asia but is now grown in the UK, California and China as well. It is grown for timber as well as its nuts. Walnut oil has been used for centuries in the preparation of artists paints. The black walnut is a native of North America, introduced into Britain in the 17th century. The butternut is also from North America. These two have much thicker shells than European walnuts. High in fat, they go rancid very quickly and 100g walnuts contain 10.6g protein and 2.4mg iron.

--------------------------------------------------------------------------------

Seeds

Pumpkin

Can be eaten raw or cooked in both sweet or savoury dishes. Delicious toasted and sprinkled, while hot, with soya sauce and served on salads. They are rich in protein, iron, zinc and phosphorous. 100g pumpkin seeds contain 29g protein, 11.2mg iron and 1144mg phosphorous.

Sesame

Of African origin but now common in tropical and sub-tropical Asia. An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium, 100g sesame seeds contain 26.4g protein, 12.6mg vitamin B3, 7.8mg iron, 131mg calcium and 10.3mg zinc.

Sunflower

An annual plant belonging to the daisy family, it probably originated in North America or Mexico. North American Indians cultivated sunflowers as long as 2,000 years ago. The oil extracted from its seeds is used in margarine, varnishes and soaps but the seeds can be eaten whole, raw or cooked. They can be added to breads and cakes or sprinkled over salad or breakfast cereals. A good source of potassium and phosphorous, 100g sunflower seeds also contain 24g protein and 7.1mg iron and 120mg calcium.

Pullipu Keerai

2009-01-12T00:44:00.000-08:00

Ingredients
Spinach 1 bunch ( preferably fresh)
Small Tomatoes 3 nos
Dry Red Chillies 3 nos (increase it, if you prefer it more hot)
Tamarind Paste 1 teaspoon
Water 1 1/2 cup
Mustard Seeds 1 teaspoon
Urul Dal 1 teaspoon
Oil 1 teaspoon

Method:
1. Pressure cook the Spinach, Tomatoes with Tamarind paste mixed in water upto 2 whistles
2. Take some oil and when its hot add the mustard seeds and when it splutters add the urul dal, red chilli and fry it till it turns a light brown.
3. Now to the above add the cooked items and allow it to boil in High flame for 7-10 minutes.

Keerai Kottu (Yummy Soinach)

2009-01-12T00:42:00.000-08:00

1 Cup moong dal (cooked)
• 400 gms Spinach (boiled)
• 4 tsp Cumin seeds
• 8 tsp Coconut (grated)
• 3 Red chillies
• 4 Green chillies
• 1 tsp Mustard seeds
• 1 tsp Oil
• Salt to taste

Method"

. Grind green chillies, grated coconut and cumin seeds to make a paste.
• Heat the oil and season with mustard seeds and red chillies.
• Add dal and boiled spinach.
• Put salt and paste.
• Stir it continuously while cooking.
• Cook till the mixture turns thick.
• Keerai Koottu is ready.

Rasam

2009-01-12T00:41:00.001-08:00

Ingredients
250 gms tomatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 lemon-sized ball of tamarind
1 tbsp jaggery
1 tsp mustard seeds
10 curry leaves
1 red chilli, broken into two
1 tsp coriander seeds – roasted & powdered
1 tsp cuminseeds – roasted & powdered
2 tsps peppercorns – roasted & powdered
½ tbsps oil

Recipe
1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes, chillies and garlic in 4 cups of water.

3. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

4. Heat the oil.

5. Splutter the mustard seeds.

6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.

7. Pour it over the tomatoes.

8. Serve hot.

Moong Daal Halwa

2009-01-11T07:15:00.000-08:00

100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants

Method:
Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Wheat Khichdi

2009-01-11T07:12:00.000-08:00

1 cup Wheat (crushed)
1/4 cup Basmati rice
1/2 tsp Cumin seeds
1/4 cup Green gram split (moong dal)
Asafoetida a pinch
5 tbsps Pure ghee
2 tbsps Fresh coriander leaves (chopped)
Salt to taste

Method:
Wash and soak the wheat, green gram split and rice separately for half an hour and mix.
Heat three tablespoons of ghee, add cumin seeds and asafoetida.
Add the drained grains and saute for three to four minutes.
Add five cups of water, salt and pressure cook till two whistles.
Lower the heat and cook for another five minutes.
Serve garnished with chopped coriander leaves and the remaining ghee.

Vermicelli Upma

2009-01-11T07:10:00.000-08:00

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

Method:
Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
Add potatoes, carrots and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes.
Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
Serve hot with coconut chutney.

Moong Dal Panki

2009-01-11T07:08:00.000-08:00

Ingredients:

50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste

Method:
Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.

Oats Rotis

2009-01-11T07:07:00.001-08:00

Ingredients

1 cup whole wheat flour (gehun ka atta)
½ cup quick rolled oats
½ teaspoon finely chopped green chillies
¼ cup chopped onions
2 tablespoons chopped coriander
¾ teaspoon salt
2 teaspoons oil

Other ingredients

Whole wheat flour (gehun ka atta) for rolling

Method

1. Combine all the ingredients and knead into stiff dough using a little water.

2. Cover and keep aside for 20 minutes.

3. Divide the dough into 6 equal portions. Shape into round balls and roll each ball into 125 mm. (5") diameter rounds using little flour.

4. Cook on a tava (griddle) on both sides till brown spots appear.

5. Serve hot with fresh low fat curds.

Besan Cheela

2009-01-11T07:06:00.000-08:00

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

Method:
Put all the ingredients except water in a big bowl.
Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
Let it be brown & crispy from both sides.
Repeat the same with rest of the batter.
Serve hot with green chutney or sause. it can be taken with toast also.

Murukku

2009-01-11T06:58:00.000-08:00

2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying

Method:
Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
Broil the urad dal to light brown colour, cool and grind into a smooth powder.
Sieve both the flours together through a fine sieve.
Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
Drain and let it cool before serving them. Store in a dry air-tight container.

Udad Daal

2009-01-11T06:56:00.000-08:00

1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

Method:
Clean and wash the daal properly. Soak it in water for 10-15 minutes.
Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot.

Masoor Dal w Green Mango

2009-01-11T06:54:00.001-08:00

1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala

Method:
Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
Add the mango to the dal.
Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
When the dal and the mango is cooked remove from fire.
Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
Fry for 2 minutes over a low flame and pour over the dal. serve hot.

Lemon Garlic Chicken

2009-01-11T06:52:00.000-08:00

4 Chicken Breast Halves (skinless and boneless)
2 Garlic Cloves (minced)
2 tblsp Lemon Juice
1 tsp Paprika
Salt and Pepper according to taste
2 tblsp Margarine or Butter
1/2 tsp Lemon Zest (grated)
1/4 cup White Wine

Method:
Drizzle chicken with salt, paprika and pepper.
In a skillet melt butter or margarine over medium-high heat.
Combine chicken to skillet when pan becomes hot.
Fry chicken on each side till it is slightly browned; it will take about 2-3 minutes.
Place the chicken on a baking sheet.
Sprinkle half of the lemon juice over the chicken.
Bake it in a preheated oven to 400 degrees for 5 minutes.
Mix garlic to the hot pan and fry till it appears brown in color, it will take about 1 to 2 minutes.
Combine white wine to the pan to de-glaze.
Combine lemon zest to the pan after 2 minutes. Reduce by half, then cover it and set aside.
Pour the remaining lemon juice over the chicken once again.
Bake for another 5 minutes.
Take it out.
Place chicken over dish of rice.
Spoon the sauce on it.
Garnish with some lemon-twists, sage or basil.

Sukhi Chana Daal (Punjabi Style)

2009-01-11T06:50:00.000-08:00

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Method:
Clean, wash and soak chana dal for one hour.
Pressure cook the dal with 3 cups of water. Keep aside.
Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
Add onions and fry till brown. Add salt and turmeric powder. Mix well.
Add dal and let it boil for few minutes.
Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
Serve sukhi chana daal hot with rice or paratha.

Culculs

2008-12-06T21:32:00.000-08:00

Ingredients

1 kilo maida
2 tablespoons ghee
4 eggs
pinch of salt
Method

Beat eggs separately first and then make a dough with water.

Keep aside for at least 4 hours.

Then make the culculs.

Don't place them one over another as they will stick together.

Fry in ghee or ghee flavoured oil, until you hear a sound as they move against each other.

They should be crisp but not brown.

Marzipan Almond - cooked and uncooked

2008-11-30T05:00:00.001-08:00

Marzipan recipe 1: Uncooked home made marzipan
(this marzipan recipe is good for preparing modelling marzipan)

500g (16 oz) sifted icing sugar (confectioner's sugar)
450g ( 1lb) ground almonds
2 egg whites
1/2 tsp vanilla flavoring marzipan book
1 tsp lemon juice

Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth. (As a substitute to raw eggs it is possible to use a little water mixed with brandy to bind the paste).

Marzipan recipe 2: Cooked home made marzipan
(this marzipan recipe is good for preparing modelling marzipan but it will turn out slightly stickier than the uncooked marzipan)

225g (8oz) granulated sugar
180g (6oz) ground almonds
40g (11/2 oz) icing sugar (confectioners sugar)
pinch of cream of tartar
1 egg white, lightly whisked
5 tbsp water
1\2 tsp vanilla extract

Put the sugar and the water in a heavy based saucepan and cook on a low heat until the sugar has dissolved. Add cream of tarter and bring to the boil until the sugar reaches 116oC (240oF)- soft ball stage. Remove from the heat and mix the mixture until it turns cloudy, then add ground almonds and vanilla extract. Add to the pan the egg white and return to a low heat and stir for a couple of minutes.

Place the icing sugar on to a marble surface and pour over the mixture. Work in the icing sugar with a palate knife. Cover the mixture with plastic wrap until cooled. Once cooled knead the mixture until smooth.

Marzipan Almond - cooked and uncooked

2008-11-30T05:00:00.000-08:00

Marzipan Cashew

2008-11-30T04:57:00.000-08:00

Ingredients:

500 gms Cashewnut (Kaju)
500 gms powdered Sugar (Cheeni)
2-3 drops Almond (Badam) Essence
2 Egg Whites

How to make marzipan:
Powder the cashewnuts finely and mix well with the powdered sugar.
Add almond essence and food colouring if required.
Knead into a soft dough with egg whites on a clean surface.
Mould into desired shapes.

Milk Toffee

2008-11-30T04:56:00.000-08:00

1 can condensed milk
500 g sugar
2 tablespoons butter
1 teaspoon green cardamom powder
2 tablespoons chopped cashews, to garnish

Directions
1Put the first 3 ingredients in a pan.
2Stir well and put on high flame to cook.
3Add water{exactly half the quantity of the milk in the milk tin} and stir well.
4Cook till the mixture leaves the sides of the pan.
5Grease a tray with little butter.
6Pour the cooked mixture in it.
7Sprinkle chopped nuts on top and powdered green cardamom.
8Allow it to set in a cool place or in a refrigerator.
9Once its set, cut it into square shapes.
10Now all you got to do is EAT THEM!

Date and Walnut Cake

2008-11-30T04:50:00.000-08:00

You Will Need
1 cup pitted dried dates, chopped
2 tablespoons butter or margarine
1 teaspoon baking soda
1 cup boiling water
3/4 cup light brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
Pinch of salt
1/2 cup walnuts, chopped

What to Do
1. Place the dates in a bowl with the butter or margarine and baking soda. Pour the boiling water over the dates and stir until the butter has melted. Set aside to cool.

2. Preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray and line the bottom with baking parchment. Coat the parchment with cooking spray.

3. Place the sugar and eggs in a large bowl and stir well with a whisk. Add the cooled date mixture, then sift in the flour, baking powder, spice mix, and salt. Fold in the walnuts.

4. Turn the batter into the pan. Bake until the cake is nicely browned and a toothpick inserted in the center comes out clean, about 1 hour.

5. Turn out onto a wire rack and leave to cool. The cake can be wrapped in foil or stored in an airtight container for up to 5 days. Serves 10

sweet Sushi

2008-11-30T04:30:00.000-08:00

http://www.browniepointsblog.com/2006/04/09/how-to-make-sweet-sushi/

Walnut Toffee/ Fudge

2008-11-30T04:28:00.000-08:00

Ingredients:
2 (400gm each) cans of sweetened condensed milk
1 can of full cream milk (use the sweetened condensed milk to can to measure this)
100 grams butter
1 cup cocoa
2 cups sugar
1 cup dark chocolate chips
1 cup chopped walnuts
Preparation:
Put all the ingredients - except the walnuts - into a wide, heavy-bottomed pan on a medium flame.
Cook, stirring frquently, till the mixture becomes thick and fudge-like and begins to leave the sides of the pan. Turn off the fire. Add the walnuts and mix well.
Grease a platter and spoon the fudge out onto it. Spread into a thick layer, with a flat spoon.
Cool a little and while still warm cut into squares.
Cool fully and store in an air-tight container.

Peshawari Channa

2008-11-14T08:15:00.000-08:00

Ingredients:

1 tsp garam masala powder

1/2 cup onion chopped

1 bay leaf

3/4 cup tomatoes chopped

salt to taste

2 tblsp coriander powder

1 tsp turmeric powder

1 tblsp chana masala

2 tsp tea leaves

2 green chillies slit

1 tblsp ginger paste

1 tblsp garlic paste

2 tblsp oi

1 tsp cumin powder

1 tblsp red chilli powder

1 cup chick peas

Method:

Soak kabuli chana overnight.
Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
Sprinkle garam masala and salt mix well and serve hot.

Paneer Bhurji

2008-11-14T08:05:00.000-08:00

200 gms Paneer

1tbsp Oil

1/4 tsp Cumin seeds

2 Green Chillies

1 Small Onion

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 tsp Ginger-Garlic Paste

1 medium Tomato

1/2 tsp Salt

Preparation:
Chop the onions, tomatoes and chillies finely.
Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.

Paalak Paneer

2008-11-14T07:59:00.000-08:00

Paalak Paneer

Ingredients

500gms Fresh Palak (Saag)

100gms Paneer

Onions

grated Ginger, Garlic paste

5-6 tbsp oil

1 tsp pure ghee

Garam masala to taste

Red chili powder to taste

1 tsp cumin powder

Salt To Taste

Method:

Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
Caution: Don't allow chili powder to burn .

Ghugni (Bengali)

2008-11-14T07:51:00.000-08:00

Ingredients
• 2 Cups soaked white Peas
• 1/2 Cup chopped onion
• 1 Tomato (chopped)
• 1 tsp Garlic (crushed)
• 1 tsp Ginger (grated)
• 1/2 tsp Cumin seed powder
• 1/2 tsp Coriander powder
• 1 tsp Garam masala
• 1/2 Cup oil
• Salt to taste

Method
•
Boil the soaked white peas till it turns soft.
•
Heat the oil.
•
Fry onion, ginger and garlic.
•
Fry it till onion gets brown.
•
Add tomatoes and stir it properly.
•
Now mix this with cooked peas.
•
Add cumin seed powder and coriander powder.
•
Allow it to boil.
•
Add garam masala.
•
Adorn with coriander and chopped onion.

Mangalore Chicken Curry

2008-11-14T07:43:00.000-08:00

Mangalore Chicken Curry

Ingredients
• 1 kg Chicken, cut into medium pieces
• 1 Onion, thinly sliced
• 3 Tomatoes
• 2 Potatoes
• 4 Cloves
• 3 Sticks of cinnamon
• 3 tsp Ghee
• Salt to taste
• For Masala: •
• 4 Onions
• 1 tsp Turmeric powder
• 3 tsp Coriander leaves, chopped
• 3 Cloves garlic
• 1 Inch ginger
• 6-10 Red chilies
• 2 tsp Coriander seeds
• 2 tsp Cumin
• 6 Peppercorns
• Small lemon sized tamarind

Method:
Boil the chicken and potatoes with cloves, cinnamon and salt, keep aside.
•
Take ghee in a pan and fry onion till golden brown.
•
Add tomatoes, fry and then add the masala.
•
Fry thoroughly for about 15 minutes.
•
Add the cooked chicken along with the stock to it.
•
If required add water and bring it to a boil.
•
Garnish with coriander leaves.

Prawns Caldine

2008-11-14T07:40:00.000-08:00

Prawns Caldine

Ingredients :

550 g headless raw prawns

2 tbsps coconut or white wine vinegar

1 tsp turmeric powder

1 tsp black peppercorns

1 tbsp coriander seeds

1 tsp cumin seeds

2 tbsps white poppy seeds or ground almonds

4 tbsps groundnut oil

1 onion, thinly sliced

3 garlic cloves, cut in slivers

1" root ginger, finely chopped

14 fl oz coconut milk

4 tbsps tamarind water

5 fl oz water

3-5 mild green chillies, seeded and cut in log thin shreds

2 tbsps chopped coriander

salt

Method:

Peel the prawns. Mix the prawns with the vinegar and half a tsp of salt and leave for 5 minutes.

Meanwhile put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.

Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently for five minutes. Stir in the ground spices and fry for 2 minutes.

Add the ground almonds( if using) plus the coconut milk, tamarind water, thrre quarters of the chillies and ½ tsp salt. Bring to a simmer and cook for 5 minutes.

Add the prawns and simmer for 3-4 minutes only so they dont overcook.

Stir in the rest of the sliced chillies and the coriander and serve with some basmati rice.

Madras chircken Curry

2008-11-14T07:34:00.000-08:00

Madras Chicken Curry

Ingredients
2 lb chicken cubed
2 finely minced onions
3 cloves garlic minced
1 inch ginger minced
4 chopped ripe tomatoes
3 oz vegetable oil
3 gently crushed cardamom pods
6 cloves
2 inch cinnamon stick
1 tbsp. ground coriander
1 tsp. ground turmeric
½ tsp. cumin
½ ground red chillies
½ ground fenugreek
1 tsp. paprika
2 tbsp. lemon
Salt

Method:
In a deep saucepan heat the oil to a high temperature. Add the onions, fry until the onions take on a rich golden brown.

- Add ginger and garlic. Stir and cook for a minute. Now add all the spices. Fry for a minute or two.

- Turn heat to medium-low and add salt, chillies and tomatoes. Fry till tomatoes cook into a paste.

- Add chicken and coat the chicken with the spices. Saute the chicken and then add a cup of water. Bring the dish to boil then reduce the heat and simmer for 20 minutes or more. Turn heat on low and cook on low until the meat falls easily off the bone and the curry thickens about 30 minutes.

Add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

Just before serving, add lemon juice. Serve with rice.

Pesto alla Genovese

2008-05-30T15:47:00.001-07:00

Ingredients
3 cloves garlic
1 large bunch Basil leaves (about 2 cups)
1/3 cup pine nuts
salt
fresh ground, black pepper
1 cup extra virgin olive oil
1/2 cup Parmesan cheese

Directions
Peel and crush the garlic cloves.
Mince the basil leaves.
Blend garlic, basil, and 1/2 cup olive oil, and cheese in a food processor or blender. Use low speed and stop often to stir.
Gently blend in remainder of olive oil and the pine nuts.
Let sit for an hour before using.

Raw Banana Fry

2008-05-30T14:03:00.000-07:00

Ingredients:
1. Raw banana – 2
2. Garlic flakes – 20
3. mustard – 1 tsp
4. cumin seeds – ½ tsp
5. black gram – 2 tsp
6. red chilly – 5
7. turmeric powder – 1/2 tsp
8. salt as per taste
9. curry leaves – a few
10. oil- 3 tsp

Method:
1. Peel the raw banana and cut it into small cubes.
2. Boil these cubes in a bowl by adding salt and turmeric
3. When the raw banana cubes are cooked, drain the water and keep them aside.
4. Take pan and add oil. Let it heat up.
5. Add mustards, cumin seeds,red chilly,black gram and curry leaves.
6. Fry well and add banana cubes.
7. Sauté well and fry till raw-banana turned golden brown.
8. Serve hot with plain rice and rasam.
Rating:8

South Indian Coconut Chutney

2008-05-29T04:16:00.000-07:00

Ingredients:
1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)

Method
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

Saada Dosa

2008-05-27T16:00:00.000-07:00

Ingredients
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Method:
1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3.Mix together, add salt with water to make batter.
4.Leave in room temperature overnight.
5.Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa.
7. Cook on both the sides, if desired.

Kaali Daal

2008-05-27T15:55:00.000-07:00

Ingredients:

1 cup Black Gram (Sabut kaali Urad)

1 cup Red Kidney Beans (rajma)

4 tbsp Red Onions Large

1 Garlic 8-10 Cloves

Tomatoes Large 2

Ginger 1 inch piece

Ghee or vegetable oil

1 tbsp Butter

4 tbspCumin seeds

1 tsp Garam masala

1 tsp Red chilli powder

Single cream 1 cup

Salt to taste

Chopped coriander leaves 1tbsp (optional)

Method:

1.Soak back lentils and kidney beans in enough water overnight. Drain the soaked lentils and kidney beans.

2.Cook in a pressure cookere with ten cups of water with salt, red chilli powder and chopped ginger till soft.

3.Chop onions, garlic and tomatoes seperatey.Heat oil and butter in a heavy bottomed pan. Add cumin seeds. When it starts to splutter add chopped onion and garlic, stir fry till golden brown.

4. Now add chopped tomatoes and garam masala powder . fry till tomato is well mashed and oil separates. Add cooked lentils and kidney beans, mix well.

5.Cover and cook on very low heat for fifteen minutes. Add cream stir well and simmer for 4-6 minutes.

6. Garnish with chopped coriander leaves. Serve hot with naan, or plain rice.

Baingan Bharta

2008-05-22T08:00:00.000-07:00

Serves 4
Baingan bharta is prepared with the really large brinjal variety. It is typically charred over direct flame, which imparts to it a delicious aroma.

Ingredients:
2 large brinjals
2 medium sized tomatoes
1 Onion
½" piece ginger
6 cloves garlic
1/8 tsp turmeric powder
¼ tsp chili powder
½ tsp coriander powder
Salt
Ghee
Method:
1.Slice 3 pods of garlic.
2.Make small slits in the brinjals and insert the sliced garlic into the slits.
3.Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about ½ hour.
4.Cool the brinjals and peel their skin gently using a knife to scrape the skin off.
5.Chop and mash the flesh
6.Chop the onion, the remaining garlic, and sauté them in hot ghee.
7.Add chopped tomatoes and stir until soft.
8.Add the mashed brinjals, salt and spices, and cook for a few minutes.

North Indian Potato Curry

2008-05-22T07:58:00.000-07:00

Serves 4

Ingredients:
3 large potatoes, peeled and cubed
2 large ripe tomatoes, chopped
1 small onion, chopped
4 cloves garlic, minced
½" piece ginger, minced
½ tsp turmeric
½ tsp chili powder
½ tsp coriander powder
½ tsp cumin seeds
½ tsp sugar
1 tbsp ghee

Method:

Heat ghee in a deep bottomed vessel and add jeera.
Add garlic, ginger and onion and sauté until onion turns light brown.
Add potatoes, tomatoes, salt, sugar and the spices.
Add 2 cups of water and pressure-cook for one whistle. In case of open-cooking, cook until potatoes are done.
Mash 2-3 pieces of potatoes and integrate them into the gravy.
Serve hot with rotis or parathas.