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Jeera(Cumin) Rice
2007-03-08 20:55:01
Jeera/Cumin Seeds Jeera is the second most important spice in Indian cuisine (after coriander). It was first cultivated in Ancient Egypt and the Romans used it as we use pepper.In Indian cuisine, cumin is an important ingredient in most curries, pilau rice and certain breads. When mixed with ground coriander, it forms the basis of most curry powders and masalas. Cumin is a spice that can be used whole just as it can be used ground and often a mixture of both forms is required in several recipes. The seeds are also used in snacks and appetisers and when dry roasted, cumin is an essential flavouring in the Gujarati drink lassi.Here is the simple recipe to cook Jeera Rice . I often prepare it with some curry as side dish. Jeera Rice served with Mushroom MasalaIngredients:2 Cups Basmati Rice2 Tbsp Ghee2 Tbsp Jeera/Cumin Seeds½ Cup Milk1 Cinnamon Leaf or an inch of Cinnamon StickSalt to taste Jeera RiceMethod:Soak rice in water for half an hour and drain.Heat ghee in pressure cooker and a...

Veg Fried Rice
2007-03-08 20:55:01
There are many ways of cooking fried rice. Me n K usually like ours simple and with lots of greens in it. For me food not only should tastes good but it should also look inviting. I love fried rice because of its presenatation:), thats will colourful veggies which look like precious stones. Red pepper loooks like ruby, carrots like coral, green peas and spring onion like sparkling emeralds... They are the feast to one's eyes... The method I cook veg fried rice takes less than 15 minutes. Its a quick recipe when you are short of time or feeling bit lazy and want to eat some good food too:) Bowl of Veg Fried Rice Ingredients:2 cups Long grained rice3 tbsp Oil2 Capsicums/Peppers (I have used half each of green, red, yellow and orange)100 gms Beans Finely Chopped2 Carrot Finely Chopped1/4 cup of green peas100 gms Cabbage Finely Chopped2 Spring Onions Finely Chopped2-3 Green Chilies cut lenghtwise1 tsp Ginger Chopped Finely1 tsp Garlic Finely Chopped2 tbsp Soya Sauce3 tbsp chilli Dipppin...
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Badam(Almond) Halwa
2007-03-08 20:55:01
Badam Halwa is a traditional dish from the northern region of India delicacy that does full justice to the creamy texture and flavor of almonds. Lip Smacking Badam Halwa Ingredients:1 cup Badam/Almond s11/2 cups Sugar30 gms Ghee3-4 Cardamom1/4 cup MilkFew stings of SaffronBadam HalwaMethod:Soak the Badam for 1/2 hour in hot water and peel the skin off.Grind them to smooth paste with milk and keep it aside.Take sugar in a kadai, add some water to it and boil it until you get a thin string.To this add ground paste and mix it well.Then add the ghee little by little and stir it well. Keep the gas in medium flame.After 8 minutes switch off the gas and remove the kadai from heat and keep on stirring.As it starts getting cold it will become solid.Then spread it in a plate and sprinkle almond flakes. Badam HalwaTip:While stirring, the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being don...
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Capsicum Bhath
2007-03-08 20:55:01
In South India Bhath(Usually named after rice items) is cooked every now and then. Usually they are quick and easy-to-make and so tasty! I got this capsicum bhath recipe from one of my friend's mom and I twisted the recipe a bit to add more spice and crunch to it. Crunchy capsicums and masala with fresh coconut jazz up the taste of the rice dish and make this recipe a big star! Spicy Capsicum Bhath Ingredients:21/2 cups rice , cooked and cooled2 big Capsicums/Bell Peppers, sliced (I have used half of each red, yellow, green and orange coloured)3 tbsp of lemon juicesalt to tasteTo saute and grind:1 tbsp of Oil2 tbsp Coriander seeds2 tsp Cumin seeds2-4 Dry red chillies(According to taste)1 tbsp Chana dal1 tbsp Urad dal3-4 Pepper corns1 inch Cinnamon1 tbsp Poppy seeds1/4 cup of Tarmarind water1/4 cup of grated coconut1 tsp Termaric PowderFor Seasoning:2 tbsp Ghee1 tbsp Mustard1 tbsp Urad dal1 tbsp Chana dalFew of Curry leaves1-2 Dry red chillies5-6 Cashwes Capsicum Bhath Method:Take 1...
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Saffron Rice
2007-03-08 20:55:01
Saffron is the most expensive spice. The Sanskrit name for saffron points to the ancient Indian area of saffron production: Kashmirajanman or "product of Kashmir". Saffron in some modern Indian languages is called kesar (Hindi) and Kisar (Urdu). The Saffron filaments or threads are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments making it the world's most precious spice. But, because of saffron's strong coloring power and intense flavor it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma. Exquisite Saffron Rice I remember my Amma used to keep this saffron in her trasure chest. As a kid it was a big puzzle for me as how few threads of Saffron would give such a intense colour and flavour and I...
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Onion Uttappa
2007-03-08 20:55:01
Here is another way of making uttappam with urad and moong dal. I have used onion for Topping. You can also try using grated carrots, cauliflower, tomatoes etc. Onion Uttappa served with Green Tarmarind PickleIngredients:2 cups Rice1 cup Urad dal3 tbsp Moong dal (yellow dal)2 tbsp grated Coconut1" ginger1 small onion, chopped finely1 green chilli, chopped finelysalt to taste Onion UttappaMethod:Soak urad dal and half ground moong dal in water overnight or in warm water for 2 hours.Grind the soaked daal with grated coconut, ginger, salt and water to smooth batter.Heat the tava/pan and put little ghee/cooking oil.Spread the batter on tava and add chopped onion and chillies on top of uttappa immediately.Cook it till brown on bothsides applying oil.Serve hot with any chutneys or pickles of your choice.
More About: Appa

Masala Dosa
2007-03-08 20:55:01
One thing which I missed the most during my hostel days was Big M...Yup, its my Mom's speciality dish...the crispy, tasty, wonderful Masala Dosa . My mom is the best cook(better than MTR:) when it comes to masala dosa. Everytime I went home on short leave from hostel, I was always embraced with big hug from mom and big plate of Masala dosas. For me its a King of all Dosas. I can never match the special taste of mom's cooking but I'm getting used to cooking well for my standards:) Here is my humble recipe for preparing quick and easy and also tasty masala dosa. Oh...I got the big thumbs-up from my Hubby too;)Masala Dosa with Red ChutneyIngredients:For Dosa:2 cups Rice3/4 cup Urad Dal1/4 cup Moong Dal(Green Gram)2 tbsp Methi Seeds1/2 cup PohaSalt to tasteFor Poato Curry/Bhaji:1 big Onion, sliced thinly3 medium Potatoes, peeled, cooked and mashed1 inch chopped Ginger1 tsp Termaric Powder2 Green Chillies, slitFresh chopped Coriander leavesSalt to tasteFor Seasoning:1 tbsp Mustard1 tbs...
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Bisibele Baath
2007-03-08 20:55:01
Yummy... First time I tried this rice dish I was struk by its simple look and great taste and Im still hooked to this dish. This is one of the dishes which tests your patience... Although I love cooking, Bisibele Baath is something which I leave for weekends as it needs lots of chopping, roasting , grinding.The best part of this dish is you dont need to prepare any vegetable curry with this. It goes very well with raitha and chips.All the ingredients for Bisibele BaathIngredients:Raw Rice- 2 cupsThoor dal- 1 cupTurmeric powder- 1/2 tspAsafoetida- 1/4 tspPeas- 1/2 cupTomatoes-2, chopped finelyCarrot -1, chopped into small piecesBeans- 10, chopped finelyCauliflower-8-10 floretsPotatoes-1, diced into cubesGarlic- 6 clovesGreen chillies- 3Red Chilli powder- 1 tsp(optional. I use this to add better colour)Tamarind ? 1 big lemon sized. (or you can use 3 tblsp of tarmarind paste)Salt to tasteGhee- 5 tspCoriander leaves- 3 tsp chopped Veggies used in Bisibele BaathTo roast and grind:Channa ...

Grilled Vegetables with Guacamole
2007-03-08 20:55:01
All this month my good friend Trupti of ?The Spice Who Loved Me? is hosting Winter Food Swing where we are invited to cook with our family or friends. I found it very interesting and delightful as my hubby K is a big help in kitchen. For us cooking is not just chopping vegetables and boiling them. It is carefully picking the vegetables, cutting them lovingly (with all due respect for their sacrifice;), cooking them gently and serving them with pride and joy. So everyday cooking is a joint venture for us. First we rummage our fridge to check what?s available. And then we have our brainstorming session for another five minutes or so, arguing which lucky vegetable is going to satisfy our hungry and growling tummy. Once the vegetable is chosen, we discuss (yeah just discuss) on what to cook which takes another few minutes of our time (usually). Once all these are decided, we assign tasks of cutting, grinding, boiling, washing (it?s a long list. Isn?t it?).Well? Cooking is not just about...
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Akki Rotti with Coriander Chutney
2007-02-28 08:52:01
Akki Rotti is one of my favourite breakfast/brunch items. It?s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma?s recipe as a winner:) Akki Rotti with Coria nder Chutney Ingredients:3 cups Rice Flour1 large Onion, finely chopped1 Carrot, finely grated2-3 Green Chillies, finely chopped¼ bunch Dill, finely chopped¼ bunch Coriander Leaves, finely chopped½ cup Grated Coconut (optional)1 tbsp Channa Dal½ tbsp Urad Dal½ tbsp Mustard½ tbsp Jeera/Cumin Seeds1 tbsp Curry Leaves, chopped2-3 tbsp OilSalt to taste Akki Rotti Method:T...
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Cream of Corn Soup
2007-02-27 08:51:24
Other day I was chatting with my lovely cousin in US. She is a fabulous cook with many healthy and nutritious recipes in her kitty. After we finish with our usual chit-chat, we share some interesting recipes which we have had tried and found quite good:) I was lucky again (as most of the times;) and got this awesome soup recipe from her. When she said she was hooked to this soup I was bit sceptical about it. Thats mainly because the only soup I am really hooked is tomato soup, which I can consume in gallons without complaining. Although I love soups, no other soups have come close to tomato soup. And boy!!! Was I wrong this time. I am quite happy that my soup theory proved wrong:) It was all she mentioned and now like her even I and K are hooked to this delicious hot bowl of soup. So this is a call to all soup lovers out there to give it a shot as I am sure you will love it as much as we do.Cream of Corn Soup Ingredients:1 can of Cream of Corn2 cups of Water/ Vegetable Stock2 cubes ...

Raspberry and Apricot Tarts
2007-02-23 20:48:02
There is something about rusticity in food which always attracts me, like rustic charm of puff pastry and I'm a total devotee of it:) The pre-rolled puff pastry in my freezer which thaws out so swiftly is one of my favourites. You may have to pay little for the privilege of having your own pastry rolled for you. But I'm not complaining as long as it has the perfect thickness for making tarts or pies of all shapes and sizes with all kind of fillings whether sweet or savoury.This weekend when we got a big packet of raspberries from weekend farmer?s market, which were the best one I had it in years. They were juicy, sweet with a hint of tanginess. Although I got them for making crumble I ended up stuffing in puff pastry which was perfect for our lazy Sunday. They were crunchy with sticky-syrupy fillings. And best thing is they require very less preparation time. This is my entry for Trupti?s Little Chef?s in Kitchen (err? am I late?).Raspberry and Apricot Tart s Ingredients:A roll of P...
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Tondekai/Tindora-Tender Cashew Nuts Palya
2007-02-23 20:48:02
Palyas in Karnataka are dry vegetable subjis which are served as side dish. Usually palyas can be made using any vegetables of your choice. They are very simple to cook with minimum ingredients and spices. There is one palya which has always been my favourite dish. It is usually made and served for special occasions. The main ingredients here are Tend er Cash ew Nuts and Tondekai (Tindora). The sweetness of tender cashews with crunchy tondekai makes this palya special.Sometime back when I was chatting with my mother she told me she has prepared this palya. First thing which came to my mind was how she managed to get tender cashews in this time of the year as they are available from April in my native. Then she told me how to make this palya which will equally taste as good as tender cashew-tondekai palya which I am now going to share with you all. It was really great experience for us who always thought there was no way we can get hold of tender cashews in any super market, be canned ...
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Cooking from Other Blogs and Flower 'n Fruit Photography
2007-02-15 08:47:01
I thought it's a high time I posted recipes I tried from other blogs before everyone start thinking I always cook and post my recipes;) These days I have been busy trying and testing recipes from other blogs and trust me I enjoyed it a lot. So here are three dishes I cooked from my blog buddies Asha of Foodie?s Hope and Manjula of Dalitoy. I am also posting ?some? pictures I clicked during my India trip.First is the Onion Pakodas which I made using Asha?s recipe. They were crisp, tasty and everything Asha said. We both enjoyed it a lot. Thank you Ashakka for this recipe. Here is another recipe of Onion Pakoda?s which I have posted earlier in my blog. Asha's Onion PakodasSecond dish is also from Asha?s blog. It?s her grandma?s recipe of Beetroot Palya and Grandma's recipe can never go wrong:) Beetroot is our favourite veggie(apart from another dozens of other veggies;). This recipe is a sure keeper for us as we enjoyed it simple rice and yogurt.Asha's Beetroot PalyaThird recipe o...
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Fresh Strawberries with Ice Cream and Chocolate Sauce - 3 in 1 Entry ;)
2007-02-15 08:47:01
I and my hubby are fruitoholics. There is no single day when we don?t have at least 6 types of fruits in our fruit basket. We both are totally addicted to fruits and can survive just eating them. When Maheshwari announced her fruit of the month I was overjoyed as she has chosen my favourite juicy, gorgeous Strawberries. What a better fruit for this month of romance and love than red, almost heart shaped strawberries. After drilling my brain and my hubby?s brain for some ultra-special recipe I ended making this. Oh no!!! There is no frying, baking, steaming or cooking involved. I wanted to keep it simple yet delightful. So here is my entry of Fresh Strawberries served with dollop of Vanilla Ice Cream and Chocolate Sauce. This is what I usually serve as desserts when I have very limited time to prepare. And everybody loves having this light dessert after heavy meals. Overall preparation time is just five minutes and I don?t have to say how it tastes. Fresh Strawberries with Ice Cream ...
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Mango Rice with Cucumber-Mint Raita
2007-02-15 08:47:01
Mango? I can say without any hitch or hesitation that mango is my favourite fruit. It?s not just because of its colour and taste. It is one fruit which is connected to my happy childhood memories. My childhood days I have spent almost every summer vacation in my grandma?s home. Every year me and my sister and our cousins would eagerly wait for our holidays and keep our bags ready before our exams. Right next day after our exams our uncle would come and take us to grandma?s place. We all cousins would gather there and play day in and day out. When our elders use to take siesta in hot afternoon we would go to our mango groves and collect basketful of mangoes for my grandma who would cook delicious items using them. The choices are numerous: Pickles, Mambla (made using mango pulp and sun dried), Gojju, Sasame, Papadam, Sambar, Rasam, Raita etc. It?s a never ending list of delicious mango delicacies. Mango Rice with Cucumber -Mint RaitaToday I am posting the recipe of Mango rice which h...
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Akki Pundi (Rice Dumplings)
2007-02-07 08:45:02
In today?s menu I am going to present authentic, traditional Mangalorean recipe of Akki Pundi (Rice Dumplings). This was the first time I tried making this and boy! They were so simple and easy to cook. There is no frying, rolling and no sweating or swearing ;) Everything went so smoothly and I really-really managed to produce perfect Pundis. Thanks to my MIL who gave me simple yet best recipe to make perfect Akki Pundis. I served them with delicious bowl of onion-potato Sambar, Rave (pronounced as ra-way) which is made from jaggary and onion pakodas (oh!!! It?s difficult to stay away from fried food :) This time I made Onion Pakoda?s using Asha?s recipe and boy, they were yummylicious :) Thank you Ashakka for yummy recipe. And these pakodas are my entry for Coffee?s MBP. Akki Pundi served with Potato-Onion Sambar and Onion PakodasThere are different ways of making Akki Pundi?s and this is my MIL?s version. I will post my Amma's version sometime later. Akki Pundi and Onion Pakoda I...

Just For Fun... Which Superhero Are You?
2007-02-04 08:44:01
Which Super hero Are You?One of my frineds sent me this link and I tried it for fun as I am big fan of cartoons. Looks like I have qualities of Spider Man although my favourite super hero has been Super Man;) Oh yes.. I liked Super Man for one reason though, that's because he could fly to any place:) Why don't you take this test for fun? It did take me down the memory lane for a while though:) Have fun and do let me know who is/was your Super Hero :)Till then chao...You are Spider-ManSpider-Man 90%Green Lantern 85%Superman 70%Supergirl 65%Robin 65%The Flash 65%Wonder Woman 55%Hulk 50%Catwoman 45%Iron Man 40%Batman 35%You are intelligent, witty, a bit geeky and have great power and responsibility.Click here to take the Superhero Personality Test
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Uppu Menasu Dosa (Spicy Dosa) and MEME
2007-02-01 08:42:01
I love dosas and like it more when you can right away make them with out fermentation process. This is very old recipe from my Atte and Amma?s kitchen. They learnt it from their mothers. I am not sure as why it?s called as Uppu Men asu Dosa (Uppu means Salt and Menasu means Chilly in Kannada). Well what?s in name? It?s been my favourite dosa since as long as I can remember having it for the first name. Some what after coming here I had forgotten its existence. Yes? not anymore? Not for long time?. Uppu Menasu DosaIngredients:2 cups Rice2 medium Onions1 tbsp Jeera/Cumin Seeds1½ tbsp Coriander Seeds5-6 Dry Red Chillies (acc to taste)Handful of PohaSalt to tasteUppu Menasu Dosa Method:Soak rice in water for 1-2 hours.Add all the ingredients and grind them to smooth paste adding enough water.Heat the tava and pour a spoonful of batter and spread them evenly.Cook till it turns golden brown and crisp and turn it over.Serve hot with any chutney/yogurt or it can be eaten as it is. Uppu Menas...
More About: Meme , Spicy , Spic

All Purpose Pooris
2007-01-28 20:40:01
Ingredients:3 cups wheat flour1 tbsp. ghee1 tbsp. curdssalt to tastewarm water for kneadingghee to deep fryMethod:Sieve salt and flour together.Add ghee and curds and mix well.Add warm water little by little to knead dough.Make a soft pliable dough.Keep covered with a moist cloth for 10 minutes.Make small apricot sized balls.Roll into thick puries (4"diam. or as desired) some at a time.Deep fry in hot ghee.Allow to puff up, flip and fry other side till light golden.Drain and serve hot and puffed.As name suggests, serve with any accompaniment.Curds or curries or mango pulp(aam ras) or pickles or vegetables.To pack for travelling, cool, pile, lightly compress with hand and pack in foil.Accompany with pickles.Making time:40 minutes Makes:30-35 puriesShelflife:2-3 daysVariations:Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very lightly before puffing. This will give a festive look to the puries.To make mildly spiced puries, add 1/2 tsp. pepper powder to dough whi...
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!ncredible !ndia...
2007-01-28 20:40:01
Hello to all my lovely blog friends,Wishing you and your loved ones A Happy New Year:) May this new year brighten your each day with joy and happiness. Celebration means......A winter evening.Four friends.One barsaat.Four glasses of chai.Celebration means......Hundred bucks of petrol.A rusty old bike.And an open road.Celebration means......Maggi noodlesYour friendsA hostel room.4.25 a.m.Celebration means......3 old friends.3 separate cities.3 coffee mugs.1 internet messenger.Celebration means......Rain on a hot tin roof.Pakoras deep-frying.Neighbours dropping in.A party.Celebration means......You and mom.A summer night.A bottle of coconut oil.A head massage.Gossiping about absent family members.You can spend Hundreds on birthdays,Thousands on festivals,Lakhs on weddings,But to celebrateAll you have to do is spend your Time with your loved ones.This New Year lets promise to keep in touch with our loved ones........- AnonymousI'm still busy with unpacking and getting over with homes...
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Moong Dal Bhajias
2007-01-28 20:40:01
Ingredients:1 cup yellow or green moong dal (washed & soaked for 4 hours)4-5 green chillies (or red ones)1 tbsp. coriander finely chopped1/2 tsp. coriander seeds crushed coarsely1/2 tsp. cumin seeds crushed coarsely1/2 tsp. aniseed coarsely crushed1 tbsp. coriander finely chopped3 tbsp. hot oilsalt to tasteoil to deep fryMethod:Drain soaked dal and wet grind not too fine.Mix in all other ingredients, except oil to deep fry.Beat well with hand to mix.Heat oil, drop rounded bhajias, with wet hand or spoon.Fry on medium till golden.Serve hot with green and tamarind chutneys.
More About: Moon , Bhaji , Al B , Haji

See You All Next Year
2007-01-28 20:40:01
Friends, I won't be blogging for a while. Well, to be precise for one month. It will be my winter hibernation for which I was waiting since long time:)I want to wish in advance a Merry Christmas and a Happy New Year to you and your family...See You All Next Year;) Till then, Happy Cooking and Blogging:)Lots of LoveSupriya

Stuffed Aloo Tikkis
2007-01-28 20:40:01
Last week I was on sick leave and had to stay away from my work which at least keeps me busy. As usual while surfing through hundreds of channels I came across my favourite show ?Khana Khazana? hosted by Chef Sanjeev Kapoor. It's one of the programs I have grown up watching. As a kid I always loved watching my grandma, aunties and Amma cook wide range of delicacy. And when I was away from home I substituted this with all cookery shows aired on Telly?s. What made me get hooked to these shows were the way they chop vegetables, throw them in a pan and toss them in air like some artists in circus. Even today I wish to cook like them at some time in future?. Hope? A big hope? Stuff ed Aloo TikkisWell? sorry friends? I got lost in memories? coming back to reality, here is the recipe for making Stuffed Aloo Tikki. As soon as I saw them I tied my apron and started making them for my hubby dear who pampered me throughout. Here I have made little variations to the one showed by the chef as I ...

Genasalae (Coconut+Jaggary stuffed Rice Cakes) and 3 Things MEME
2007-01-28 20:40:01
Well friends, at last I am over (not entirely) with jetlag and homesickness. Thought I will start my new year's blog entry with our all time favourite Genasale aka Kai Kadabu (Kai means Coconut in Kannada) which is very well known and loved dish in Karnataka, especially in South Canara. It?s so much loved back in India that its one of the main Prasad offered to Lord Ganesha on the occasion of Ganesh Chaturthi.It is one of the easiest recipes and requires very less preparation and ingredients. So not wasting much of your time I?ll straight away come to the point. Genasale Served with Coconut-chilly chutney and GheeIngredients:2 Cups Rice 2 Cups grated Fresh Coconut¾ Cup Jaggary (according to taste)½ tsp Cardamom PowderSalt to tasteFew Banana Leaves GenasaleMethod:Soak rice in water for 1-2 hours and them grind to smooth batter with salt and enough water. The batter should be of pouring consistency. In a bowl mix grated coconut, jaggary powder, cardamom powder and a pinch of salt. Mi...
More About: Meme , Stuff , Cakes

Plantain Kababs
2007-01-28 20:40:01
This time when I was in India the very common veggie used by my Amma and Atte was Plan tain . I had plantain Palya (Subji), Sambar, Huli, Chips, Stir fry, Kofta, Bhajia and ultimately Plant ain Kabab . I know it?s a long list but I never got bored of eating them. Every dish cooked has its own taste and texture. They excel one another in different way. I loved my culinary adventure with this humble yet versatile veggie. Here is a recipe for making Kababs using plantain. Plantain KababsIngredients:2-3 Raw Plantains, peeled, cooked and roughly mashed1 large Onion, finely chopped3-4 Green chillies, finely chopped½ inch ginger, finely chopped1 tsp Red Chilly Powder1 tsp Turmeric Powder½ tsp Jeera/Cumin Powder½ tsp Coriander Powder1 tsp Kitchen King Masala1 tsp Garam Masala2 tbsp Corn flour1 Lemon Juice2-3 tbsp Coriander Leaves, chopped finelySalt to tasteOil for deep frying Plantain KababsMethod:Take a pan and heat 2 tbsp of oil.To this add chopped onion, chillies and ginger. Sauté them till...

Sprouted Moong Dal Curry
2007-01-28 20:40:01
Moong dal(whole or split) is used to make delicious dals and curries. Moong dal in particular is very easy to digest. They take on seasonings and spices very well. For me dal is a very comforting food just like any other rich foods.Here is a recipe for simple and quick sprouted moon dal curry which I served with Jeera Rice for Sunday's Diwali Lunch. It's big hit with everyone now and I'm planning to cook it again very soon. Sprouted Moong Curry Ingredients:1 tsp Jeera/Cumin Seeds2 cups Sprouted Moong dal(Green gram)1 Onion, Chopped finely1/4 cup Double CreamFew Curry Leaves2 tbsp Chopped Coriander leaves2 tbsp of Lemon JuiceSalt to taste2 tbsp OilGrind together:2 Tomatoes1 inch Ginger3 Garlic pods1 tbsp Garam Masala2 cloves1 inch Cinnamon Stick2 Cradamom1 Maratha moggu1 tsp Amchur Powder1 tsp Coriander/Dhania PowderSprouted Moong Dal CurryMethod:Cook sprouted moong dal in pressure cooker and keep aside.Heat oil in a pan and add jeera and curry leaves.To this add chopped onions a...
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Mosaranna/Curd Rice
2007-01-28 20:40:01
I?m a big yogurt freak. I love anything made with curd. So here is the recipe for making Mosaranna/Curd Rice as it?s popularly known in Karnataka. Tasty MosarannaMosaru in Kannada means Yogurt and Anna is Rice. I usually make this with leftover rice from fridge as it tastes best when cold and chill. And what can be better for any food lover when it comes to making some wonderful dish with leftovers. Curd rice can be prepared just by adding some raw vegetables like onion, tomatoes, carrots or adding fresh fruits like pomegranate, pineapple, grapes or even by adding dry fruits like cashew nuts, raisins, almonds etc. Does it sound wonderful? Then wait till you taste it. If you are a curd-o-holic like me then you will love it. As a kid it was my favourite item for lunch box. If you ask me to count the number of stars in sky, I might be able to do that but not the number of times I had Mosaranna. Mosaranna/Curd RiceIngredients:2-3 cups of cooked Rice11/2 cup of sweet Yogurt1 medium Red ...
More About: Saran , Sara

Kashi Halwa (White Pumpkin Halwa)
2007-01-28 20:40:01
My MIL has so many traditional recipes in her magic hat and always surprises me with one thing or the other. I always wonder if I will have that kind of enthusiasm, patience and energy to cook complicated and very time consuming delicacies. She always makes me speechless with her delicious parade of dishes. I feel like an amateur when I compare my cooking with that of my Amma and Atte. I guess most of us will have same kind of feeling. The extra oomph comes with the love with which they cook and serve. Kashi Halwa Today is a time to share one of the very few sweets I love. (Oh yes!!! I am not a sweet person but my hubby compensates that part for me.) This delicacy is popularly known as Kashi Halwa. Ok!!! Now I need a favour from you guys. I have no idea as why it?s called as Kashi Halwa. Is it because it?s served as Prasad in Kashi or these are some other reason? All I know is its made using white pumpkin and its tastes heavenly. So here is the recipe. Kashi HalwaIngredients:1 kg ...
More About: White , Pumpkin , Pump

Navaratna Dosa with Coriander Chuteny
2007-01-28 20:40:01
Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. My hubby prefers dosa/pancakes for breakfast. Dosa can be made using just one ingredient. But here I am posting a recipe of dosa where I have used 9 different lentils/beans, so the name Navaratna which means 9 precious gems. The recipe source is of course my mother.Ingredients:1 cup Rice1 tbsp Methi/Fenugreek Seeds½ cup Grated CoconutHandful of Poha6-8 Dry Red ChilliesSalt to TasteLentils/Beans used:Whole Green GramSplit Green GramToor DalUrad DalSplit Chana DalChana Dal/ChickpeasKidney Beans/RajmaWhole WheatBlack Eyed BeansNavaratna Dosa with Coria nder Chute ny & Soppu SambarMethod:Soak rice, fenugreek seeds and all lentils/beans in water for 2-3 hours.Add poha, chillies and coconut and grind them to smooth paste adding enough water and salt to taste.Keep it over n...
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