Gobi Paratha: Step By Step Recipe
2009-03-06 10:59:00 I have been putting away this post for the longest time possible. I made this over a month back and took step by step pictures. I was too lazy to edit and upload and post so kept picking the simple recipes to post. Today I had to share this with you because I tried making layered gobi paratha in a different way and it was so much better than the traditional method of making the paratha, addng the filling, bringing the edges together and rolling it out again before cooking it on the tawa. I have given the shots of the usual method below. Now for the different method I tried, you have to endure the whole post :D Let's start with 1 cup minced cauliflower or gobi. Make it as tiny as possible. Like this. I recently got a Philips chopper/blender/whisk set and used the chopper blade to get it minced. Its super quick and I use this for pretty much all my chopping now. Since my kitchen has lousy lighting, I don't have step-by-step pics of how I made the filling but its quite straightforwar...
Stir-Fried Tofu With Beans Recipe
2009-03-04 06:45:00 The IngredientsI was so tempted to hold on to this recipe and post it a couple of weeks later, what with all the emails and comments asking for the recipe, when I posted the picture of the ingredients for Click. I was loving the attention! You guys are so cool, you know, making me feel so loved and wanted. I have asked TH to contact you for some lessons on that.However, as much as I loved hearing from you all, I thought I shouldn't make you good people wait any longer. This is one of the few dishes that I buy for lunch from the local hawker centers near office. It seemed so simple yet tasted so good that I had to try it at home. I did ask the aunty at the food stall what they add to it but she just waved me off after saying "tofu, tomatoes, tomato sauce.." so I was thinking I'll pretty much improvise on my own. The recipe is inspired by Hooked on Heat with some minor changes from my end.But first things first. Huge thanks to Delhibelle for helping me identify the right tofu to buy...
Paneer Butter Masala Recipe
2009-01-27 09:13:00 Paneer butter masala is something I make quite often. In fact, its one of the first paneer recipes that I tried and because I didn't use kasuri methi and because I followed a quick recipe, it didn't turn out.. well.. anything like paneer butter masala - the most popular of paneer recipes!TH loves it and so do I, though these days I have reduced the amount of butter and cashew nuts that go into it. Even then, this is an indulgent dish, definitely not for quick fix meals over weekdays.We like ours not too watery so I add very little water and let most of it cook away on the stove. If you have any ingredient that you add on top of all these, do let me know, I would love to experiment!Recipe For Paneer Butter MasalaWhat I Used:Paneer - 2 cups, cubedOnions - 3 big, pureedTomatoes - 2 big, (blanched, peeled and pureed)Ginger garlic paste - 1 tbspCoriander powder / malli podi - 1 tspAll-purpose curry masala - 1 tsp (or use garam masala - grind 2 cloves, 1 green cardamom and a 1" piece ci...
Eggless Butter-Less Chocolate Muffins (Vegan)
2009-01-21 06:42:00 One day the baking bug bit me. It bit me so bad that by the weekend, I was itching like a mad woman to bake something! I usually have all the ingredients but sadly, no eggs. Since there are tons of eggless cakes out there, I decided to do a quick search. Allrecipes had my answer. There were tons of eggless cakes and eggless chocolate cakes in there.Some had warnings that eggless cakes will not be as moist and spongy as the ones with eggs. I beg to differ as the person who tried and tested the following recipe and dare them to look into the poor, innocent faces of these muffins and say the same thing again! I adjusted the measurements slightly to suit my need and what's more, this one is also butter-less.Eggless butter-less chocolate muffins with frostingSo here is my eggless and butter-less chocolate muffin recipe. You can also bake it into a cake if you want. I used some frosting to add some buttery goodness to it but avoid that for a vegan version.If you had told me last month t...
Vegetable Biryani / Biriyani
2009-01-19 07:05:00 Personally, I am not a fan of vegetable biryani. I mean, who needs it when you have a much tastier counterpart - chicken biryani! But since I am looking at cooking more and more diverse vegetarian dishes, I had to try this as well. In fact, my mom calls biryani a quick fix meal when we have guests but whenever I check for recipes online, the steps have always been long-wound and involve too much ingredients and procedures.The other day I was going through this old diary of mine that I used to write down recipes and cut out recipes from magazines, and I came across this biryani recipe. Sadly, I don't have the source but I got the feeling it would turn out well.There are two ways of cooking this biryani with the same set of ingredients. I have outlined the longer method and the quick version is at the bottom of the post. Since I was making it the first time, I was a good girl and followed the steps but next time I am just throwing everything in a pressure cooker and reading till its ...
Chettinad Mushroom Masala
2009-01-14 05:21:00 Both TH and I are huge mushroom lovers. I make different dishes quite often but mostly over week nights when there is either no light or no energy left in me to plate and photograph the dishes. Last weekend I tried chettinad the Chettinad mushroom masala recipe that a friend's mother passed on me when she saw my interest in Chettinad dishes. Though I heard their non-veg preparations, I would easily kill for a nicely prepared Chettinad vada curry or Chettinad mushroom masala any day. This recipe is on the spicier side and though the original recipe called for 1 tbsp oil, I tried with lesser amount oil and it worked just fine.What I Used:Any mushroom variety of choice - 2 cups, chopped (I used a mix of shitake and oyster mushroom)Tamarind - a small marble-sized ball soaked and squeezed in 1/2 water to extract juiceSalt - to tasteFor Spice MixtureGaram masala - 1 tsp (crush 1 clove + 1 cardamom pod + 1/2" piece cinnamon)Chana dal / kadala parippu / split bengal gram - 1 tbspWhole blac...
Tamarind Rice / Puliogare
2009-01-12 03:55:00 I was gifted Chandra Padmanabhan's Southern Spice by a colleague in Hyderabad whose exact words when she handed it to me were 'when I saw the paniyarams on the cover, I thought of you' (Thanks Pragi!!). I am quite glad people think of me when they see delicious food, quite flattering :D Anyway, the book has many authentic South Indian recipes. I am not good with reviews and don't normally read them either. The reason being, I get very biased and it clouds my actual feelings towards something.I did read about her first book Dakshin on Jugalbandi and since they weren't too pleased with it, I was already judging the recipes before I even tried anything (Don't start judging me now!) I have already tried a few recipes from the book, and this is the first in the series.Chandra Padmanabhan has titled this recipe 'Avasara Puliogare' - meaning quick tamarind rice in tamil - and since I have an affinity towards any recipe that's quick, I decided to give it a shot and post it for Ranj...
Arachuvitta Sambar
2009-01-07 07:47:00 Arachuvitta sambar literally means sambar to which ground spices are added. The name itself is so traditional and delicious to me! This is a tried and tested recipe that works like a charm. The last time I made it, I made a note of the amount of ingredients I am putting in because normally for sambar, I throw in stuff and it comes out well invariably. This is a slightly more tedious sambar than how I normally make it but well worth the effort, as always :) TH loves to have this with curd rice, since I make it slightly thicker than normal.What I Used:Toor dal / tuvar dal / thuvaram paruppu - 1/2 cupShallots / small onions - 1/2 cup, halved or quarteredTamarind paste ? 3 tbsp (or a marble sized amount soaked and squeezed in half cup water)Asafoetida / hing / kaayam / perungayam - 1/4 tspTurmeric powder - a pinchMustard seeds ? ½ tspCurry leaves - a fewSalt - to tasteOil ? 2 tspChopped fresh coriander leaves - for garnishingRoast, cool and grind for masala mixCoriander seeds / malli ? ...
Curry Leaves Chutney / Kariveppilai Chutney
2008-12-15 09:32:00 Curry leaves are one of the staples of Indian cooking. Its the one herb that we cannot do without and you will find this in practically every Indian kitchen, or shall I say refrigerator :) However limited space people have around their houses and apartments, its not uncommon to see at least one curry leaves plant that is carefully watered and tended to. My mom has about three plants around the house and my sis has practically a tree growing out of her backyard.The house we moved into first in Singapore had 3 plants outside the front door. A neem plant, a money plant and curry leaves! The other 2 died when I went to India for 3 weeks but the curry leaves plant harbored on and was still standing strong and healthy when we moved out 2 weeks back. I miss breaking out fresh sprigs of curry leaves while cooking but some good things must come to an end.However, I didn't leave before I made this super-quick chutney one day. As we know, curry leaves are just added for flavor to dishes and m...
Kathrikka Podi Curry / Brinjal Cooked in Roasted Spices
2008-12-10 10:23:00 I apologize to all those brinjal haters out there for posting so many brinjal recipes but these are quick and easy and one of the vegetables that are available at all times for me. Also, I love brinjals :DThis one is a traditional Tamil Brahmin Recipe except that I made a slight twist in it and added pureed onions. You can omit that and you will get a dry fry dish. I wanted something that was slightly soft and not fried.What I Used:Brinjal / eggplant - 2 cups, cubedOnion - 1 small, ground to a paste or chopped fineMustard seeds - 1/8 tspOil - 1 tbsp (preferably gingelly/sesame oil)Salt - to tasteTo dry-roast and grind:Dhania / malli - 2 tsp (or 3 tsp dhania powder)Bengal gram / Chana dal / kadala parippu - 1 tbspUrad dal / uzhunnu parippu / uzhutham paruppu - 1 tspDried red chillies - 4, adjust to tasteCurry leaves - a fewHow I Made It:1. Dry roast the list of ingredients until golden brown, cool, grind and set aside.2. Heat oil in a pan. temper mustard seeds and lightly saute the o...
Dum Aloo / Potatoes in Yogurt-Tomato-Onion Gravy
2008-12-04 09:09:00 'Dum' cooking is a traditional method of slow-cooking, normally on a bed of coal with pots over them, sealed with flour and water so that no heat escapes it. Sometimes coal is spread out on the pot lid to distribute heat evenly. Thanks to our modern-day cooking accessories, nothing takes that much effort, though the difference in change is definitely debatable. Dum aloo is not something I make often because I try to avoid using the mixer on weeknights and normally don't buy pureed stuff in cans (or anything in cans for that matter, except milkmaid!).This was made on a weekend a few weeks back when I was in a lovely mood to cook and I followed the recipe I had scribbled down from mom-in-law, to the last letter.What I Used:Baby Potatoes / New potatoes - 15 nosTomato - 1 large, choppedOnion - 1, choppedGreen chilly - 2Ginger - a 1" pieceGarlic - 3 cloves (or 1 tbsp ginger garlic paste)Yogurt / curd - 2 TbspOil - 1 tbspSalt to tasteCoriander (cilantro) leaves - for garnishingSpices:C...
Padavalanga / Podalangai Koottu
2008-11-27 07:49:00 Padavalanga / Podalangai Koottu is one of my favourite types of koottu. I always say that koottu is the Tamil version of thoran, a staple recipe in Kerala cooked with a variety of vegetables. I make that as often as I make koottu, to balance out the Tamil-Mallu couple that we are. TH doesn't like too much coconut in his food either way, so I compromise by toning it down a bit.What I Used (Serves 2):Snake gourd / podalangai / padavalanga - 2 cups, cut into 1" squaresChana dal / kadala parippu - 1/2 cupGrated coconut - 1/2 cupShallots / small onions / chinna vengayam / ulli - 4 nosGreen chillies - 2 nosCumin seeds / jeera / jeerakam - 1 tspTurmeric powder - a pinchRed chilly powder - 1/2 tsp (optional)Salt - to tasteFor tempering:Mustard seeds - 1/4 tspCurry leaves - a fewShallots - 3 nos, choppedOil - 2 tspHow I Made It:1. Cook the snake gourd and chana dal in little water until both are soft. This will take about 15-20 mins. I pressure them for 2-3 whistles to make it quicker.2. M...
Brinjal Cooked in Green Chilly - Coconut - Shallot Paste
2008-11-25 08:24:00 If you are a brinjal lover like me, then you will surely enjoy this dish. It was an impromptu one that my mom-in-law made when she was visiting and I loved it! I made it again last weekend following her precise recipe word by word.Brinjal in a shallot-green chilly-coconut baseWhat I Used (serves 2):Brinjal / eggplant - 2 cups, cubedShallots / small onions - about 12 to 15Green chillies - 5 or moreTomato - 1/2 of 1, chopped (optional)Grated / dessicated coconut - 2 tbspCumin / jeera powder - 1/2 tspCoriander / malli powder - 1 tspJaggery - 1/2 tsp powderedMustard seeds - 1/4 tspUrad dal - 1 tspOil - 1 tbspSalt - to tasteHow I Made It:1. Cook the brinjal in very little water until soft. Drain and set aside.2. Grind the shallots, coconut and green onions to a paste.3. Heat oil in a pan and temper mustard seeds. Add the urad dal next and fry till golden brown.4. Add the chopped tomatoes and fry for a minute until soft. Then add the cumin and coriander powders and fry for another minute...
Spicy Baby Potatoes
2008-11-21 06:00:00 This recipe has been totally and completely flicked from my sister's blog. I didn't have curry leaves in the house and mine didn't come quite as delicious-looking as hers, especially the gravy, but both TH and I licked the bowl clean. The simplicity of this dish makes me wonder why I've never tried this version before.What I Used (to serve two):Baby potatoes /new potatoes ? 15 nosOnions - 2 medium sized ones, choppedGarlic paste - 1 tsp (or 4 pods, minced)Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)Turmeric powder - a pinchMustard seeds - 1/4 tspUrad dal - 1 tspOil - 2 tbspsSalt - to tasteHow I Made It:1. Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.2. Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.3. Heat oil and temper mustard seeds....
Vazhakka Bajji / Fried Raw Banana Snack
2008-11-19 08:46:00 I love vazhakka in any form. Be it stir-fried, as a thoran, in kaalan, even podimas or better still, as a steaming bajji dipped in tomato ketchup on a rainy day. Bliss! TH loves them too so this time his parents visited, we made vazhakka bajji. We just used 2 raw bananas and still there was more than enough for the four of us and we weren't hungry at all for dinner.This is a great party snack for kids and adults alike. Who can resist the golden, crispy goodness of bajjis?!.What I Used:Vazhakka / Raw bananas - 2Besan / Kadala mavu / Chickpea flour - 2 cupsWhole jeera / jeerakam / cumin seeds - 1 tspHing / Asafoetida / kaayam - 2 pinchesRed chilli powder - 1 tspSalt - to tasteWater - enough to make a thick batterOil - to deep fryHow I Made It:1. Cut the banana midway and then slice them length-wise. The idea is to get thin (really thin!) slices of them about 4 inches long.2. Mix the chilli, salt, hing, jeera and besan well in a bowl and make a thick batter with just enough water. Mak...
Paneer Peas Pulao / Paneer Matar Pilaf
2008-11-17 06:46:00 Though I collect dishes-to-cook-over-weekend all through the week, come Sunday and I am too lazy to do anything much. I hate myself for that cuz I am letting all the lovely natural light go away when I could cook something new and photograph it!Anyway, on this particular Sunday that I made the peas pulao, I was too lazy to make a side-dish with the paneer I had so I added it to the pulao! The light was just too perfect for me to pass on taking food pics. No harm done and so much time saved, right? Well, TH would have still preferred Palak Paneer to go with the peas pulao but when one's wife is lazy occasionally, one can't complain too much, right? ;)What I Used:Basmati rice - 1 1/2 cupsOnion - 1, chopped fineGreen peas - 1/2 cupPaneer cubes - 1/2 cupGreen chillies - 3Ginger garlic paste - 1.5 tbspCumin / jeera / jeerakam seeds - 1 tspWhole black pepper - 1/2 tspCloves - 4Cardamom - 2Cinnamon stick - a 1? pieceBay leaves - 1Ghee / Clarified butter (or veg oil) - 2 tbspSalt to tast...
Aloo Palak - Potatoes in a Spinach Gravy
2008-11-12 07:46:00 I really can't believe how fast time is flying. Its been week since my last post. I have been making mostly simple sabzis the past week since we have been apartment hunting almost every evening after work. A subzi and some steamed rice is all I have energy for after work and poking around strangers' houses.Aloo PalakAloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. And its generally a quick recipe for me since I chop the spinach during weekends and freeze it or sometimes buy it chopped.Aloo Palak is originally a Punjabi recipe, (which reminds me - what happened to RCI??) and the authentic recipe includes addition of some methi or fenugreek leaves to it. My version is very customized to my laziness so you may or may not find it to resemble something you would get in a Punjabi restaurant ;)What I Used:Palak / Spinach / Cheera - 2 cups, choppedPotatoes / Aloo - 2, cubedOnion - 1 small, chooped (I used 5-6 shallots so that works as well)Garlic pods - 2 ...
Thakkali Chutney / Tomato Chutney
2008-11-05 11:17:00 This is one dish that has many many memories associated with it. My grandma used to make it quite often since me and my bro love it. And we call it 'thakkali oorindi' where the word 'oorindi' comes from saying 'noorindi' very often. 'Noorindi' in "our" telugu means ground (past tenst of grind!). Ok this explanation is getting way too confusing so I will fill you in on why I call the word "our" telugu and where in India I am actually from. 'Cuz that's a long (long) story.My sis took the recipe from amma last summer and I took the picture. Because of that, I get to post it first, I guess. Thanks sis, for sending the recipe over email 'cuz god knows I wouldn't have been able to remember it otherwise. Don't get put off by the roast-remove steps in the directions of the recipe, really. Its worth it!What I Used:Ripe red tomatoes, slightly sour - 500gm, dicedBig onions-3, choppedGarlic - 2 clovesCoriander seeds - 1 tbspGrated coconut - 1 tbsp (optional)Red chillies - about 12,...
Kaalan - The Kerala Specialty
2008-11-03 06:00:00 Its been a while since I posted any Kerala recipes in here so I fished this out from my drafts. I make this quite often since this is one dish with coconut that TH doesn't mind too much. Not that I refrain from any other coconut-heavy Kerala dish 'cuz of his slight dislike :)Kaalan is a staple in any Kerala Sadya. The usual kaalan recipe has both elephant yam (chena) and raw bananas (pachakkai). I add only yam since that's more readily available here. Also, its important that the curd is slightly sour, otherwise the curry will taste a bit 'flat'. Adding a bit of tamarind might take care of this, I haven't tried that though.KaalanWhat I Used:Curd - 1.5 cups lightly beaten to remove lumps, best if slightly sourElephant yam (chena) - 1/2 cup, cubedCoconut - 1/2 cupPepper powder - 1/2 tspTurmeric powder - 1/4 tspGreen chillies - 2 to 3Fenugreek seeds (uluva) - 1/4 tspDried red chillies - 2Oil - 1 tbspMustard seeds - 1/2 tspCurry leaves - a fewHow I Made It:1. Heat 1 cup water with...
Paruppu Urundai Kuzhambu
2008-10-31 04:33:00 Paruppu Urundai Kuzhambu literraly means dal balls in a gravy. As with most tam Brahm recipes, this one has the most common ingredients like toor dal, tamarind, hing and of course sambar powder! I have mentioned before how new I was/still am to an extend to Tamil Brahmin cooking. My parents-in-law are here for a visit and that means amma takes care of all the cooking and dinner is ready by the time I get back from office. Bliss. But, I told her first off that I wanted to watch her making Paruppu Urundai Kuzhambu. The dish features dal balls in a tangy tamarind sauce. Though it looks a bit like kofta curry, the recipe couldn't be further from it. Amma had given me the recipe long back and I tried it once but the dal balls (urundai) dissolved in the sauce and it ended up like sambar in the end. It does take some practise to get it right and what better way to learn than by watching!What We Used:Toor Dal ? 1 cup, soaked in water for atleast 1 hourOnion- 1 small, mincedHing - 1/4 tspDr...
Authentic Tomato Rice / Thakkali Sadam
2008-10-24 11:40:00 I have already posted my easy peasy tomato rice recipe here but this one is more authentic and has some grinding and roasting to do before you can enjoy it. And let me also tell you that its totally worth the effort. Of course, if you are too pressed for time or are too tired to be doing anything than some bare minimum chopping and stirring then the first recipe is the one for you.The pasteThis is my aunt's special recipe and she has been using it for ages to impress her guests (and my uncle of course).Tomato RiceWhat I Used (Serves 2):Rice - 2 cupsTomatoes - 3 ripe medium-sized ones. If in India, do not use the 'Bangalore tomatoes' but the other firmer, tangier variety.Onion - 1 medium, very finely choppedSalt - to tasteDry-roast and grind:Coriander seeds (malli) - 1.5 tbspChana dal - 2 tbspRed chillies - 5 or 6Fenugreek seeds (methi/uluva) - 1/2 tspFor tempering:Mustard seeds: 1/2 tspUrad dal - 1 tspChana dal - 1 tspGreen chillies - 3, chopped finePeanuts - 1/2 cup (I use sligh...
Easy Vathal Kuzhambu
2008-10-22 11:25:00 This tangy South Indian specialty gets its name from Vathal which is vegetables sun dried and then added to the gravy for flavour. The common vathal is made with sundakka (Turkey Berry), vendakka (Okra) or manathakkali (interestingly known as black nightshade in english). You can also add vegetables like brinjal or drumsticks for a different flavour.I had been using the MTR ready mix since I came to Singapore but decided to make the authentic version. I wasn't very confident since this is a very authentic recipe and may not come out well during the first try. I searched online and came across this relatively simple version that didn't require any grinding or roasting and decided to give it a shot.It came out much better than I expected so this one is definitely a keeper.What I Used:Shallots -12, halved or whole if not too bigVathal/Drumsticks/Aubergine- - 1/2 cup (you can add pretty much any of these in the kozhambu for a unique flavour)Tamarind paste - 2 tbsp (or half cup tamarin...
Aloo Paratha
2008-10-16 12:10:00 Aloo Paratha really doesn't need an introduction to any Indian cuisine lover. I remember having it in an Indian restaurant in Dublin and though everything else tasted nothing (much) like Indian food, their Aloo Paratha was very near the real one. The best Alu Paratha I have ever tasted was in a well-known dhaba in Gurgaon lovingly called the Convergys Dhaba. Darsh took me there during one of our many visits to Gurgaon and I will never forget the taste of that paratha which was super-thick, soft, oozing in butter with a square butter piece on top that melts around the paratha as you eat. And they serve it with a really nice achaar (pickle). The paratha was hot till I finished eating it, that's how thick it was. Bliss..As with most street food, its impossible to get that taste at home for me. I chicken out and add very little butter and I guess that's for the best anyway. I like my parathas nicely browned and with avakka pickle while TH also takes curd with his.What I Used:For the...
Chettinad Aloo / Potatoes with Chettinad Masala
2008-10-10 10:48:00 Do not get thrown away by the blahh pic accompanying this recipe. You have to try it to see how awesome it tastes. Before I go any further, this recipe is an original one but from a cousin. She is very new to cooking and yet came up with this amazingly flavourful dish for us. I took the recipe from her (she just calls it throwing a few things together) and have made it twice in 2 weeks.I think I am beginning to like potatoes almost as much as TH!What I Used:Pototoes - 3 bigGinger garlic paste - 1 tbspRed chilli powder - 1.5 tspCardamom - 1Cinnamon - 1" pieceCloves - 2Star anise - 1 (optional)Grated / dessicated coconut - 2 tbspORKhus khus / poppy seeds - 1 tbsp, soakedSalt - to tasteFor temperingOil - 1 tbspMustard seeds - 1/2 tspUrad dal - 1/2 tspHow I Made It:1. Boil and mash the potatoes. Set aside.2. Grind together the cinnamon, cardamom, anise, cloves and coconut/couscous with no added water. Ok fine, you can add very little water if you absolutely must.3. Heat oil in a wide pa...
Kadala Kozhambu / Chickpeas in Coconut Milk
2008-10-08 07:10:00 Today is a my mom-in-law's b'day and I wanted to do something for her that would be meaningful to both of us. Before I go any further I have to say how lovely she is to me, like my own mom :) TH thinks I look a bit like her :DShe is an amazing cook too and this is one of the first recipes I learnt from her since TH loves it. Its simple and looks mild but is amazingly flavourful, just like all her dishes are. She is super fast in the kitchen and is normally done cooking for the day by the time I am up (err.. which is around 7 in the morning :D). So here is to her and her special day. Happy B'day Amma :) Chickpeas / Kabuli Chana What I Used (Serves 2-3 people): Chickpeas/Kabuli Chana - 1/2 cup Thick coconut milk - 3/4 cup Tamarind - one marble sized ball (or 2tbsp if you are using paste) Sambar cum rasam powder - 1 tbsp - I ...
Parippu Usili / Usli
2008-09-25 03:56:00 This is the quintessential Tamil Brahmin dish that I was unaware of till I met TH. This is his favourite side-dish to go with rice and rasam or kara kozhambu. I have posted this dish once before that was not an 'authentic' recipe. This is straight from my mom-in-law's recipe archive and I make it around once a week.The main ingredients are french beans and toor dal but the recipe is flexible enough to accommodate slight changes. Sometimes I use cluster beans instead of french beans and it works just as well. I have even heard some make cabbage usili but haven't tried this out myself. There are also different and healthier options to cook the dal as opposed to the traditional method of drenching it in oil and telling yourself its healthy cuz it has lentils (aka proteins).What I Used (to serve 4)French beans - 1 cup, cut into 1" pieces and boiledToor dal (tuvaram parippu) - 3/4 cupChanna dal (kadala parippu) - 2 tbspDried red chillies - 3 to 4Hing/asafoetida (kayam) - 1/4 tspTurm...
Aloo Gobi / Potato-Cauliflower Dry Curry
2008-09-22 07:48:00 I am not a huge fan of Aloo Gobi but TH loves it! He loves anything with potatoes in it and cauliflower is his favourite vegetable. Last week he actually requested for this dish to have with chapatis, and it came as a surprise cuz normally he leaves the decision-making to me.This is a simple, easy recipe that was done in about 20 minutes, perfect for a weeknight quick-fix dinner. It is also unarguably one of the most popular dishes in North Indian restaurants everywhere, especially outside India. A meal out is not considered complete without a nice and mildly spiced Aloo Gobi to go with the rotis (flat Indian bread)What I Used (to serve 2):Cauliflower/Gobi - 2 cups, cut into floretsPotatoes/Aloo - 2 medium sized ones, cubedOnions - 1 big, chopped fineTomatoes - 1 cup, pureedGinger garlic paste - 1 tsp (or use 2 garlic pods and a 1/2" piece of ginger, both minced)Chilli powder - 1/2 tspTurmeric powder - 1 pinch (about 1/4 tsp)Coriander powder (malli podi)- 1 tbspCumin powder (jeeraka...
Matar Paneer - Peas with Indian Cottage Cheese
2008-09-01 10:14:00 This is a recipe totally "flicked" from Jugalbandi cuz this month they are featured on Zlamushka's Taste & Create.I had been meaning to make this dish for a while and had some left over paneer after making palak paneer. I always have frozen peas in the fridge, though my mom keeps telling me I should get fresh ones. Well, I will if I find them around, but till then, frozen ones will do. They are just so convenient!I have also been planning to make paneer at home one of these days. But my lazy self found that Mustafa Stores in Singapore stores paneer (among everything else under the sun!) so I am happily buying and stocking up on frozen Amul Paneer cubes.Anyway, I have the recipe below, the way I modified it but I have stuck to it pretty much entirely.What I Used: Serves 2-3Inspired by Recipe from Jugalbandi Cubed cottage cheese - 2 cups, fried a light brown.Green peas - 1 cup Chopped onions - 1 cup Chopped ginger - 1 tsp Chopped garlic - 2 tspTomatoes, pureed - 2 cupsCapsicu...
Kala Channa
2008-08-12 10:13:00 My dad loves chickpeas, both the kabuli (white) version and the kala (black) variety. Though I am more a fan of kabuli chana and the yummy curry my mom makes with it, I am told that the black variety (nadan kadala in malayalam) is more nutritious.More research on chickpeas gave me some nice-to-know nutrition facts about it. "One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary calcium (49-53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk. " - WikipediaHere is the recipe for authentic (as far as I could made it :D) Kala Chana. I recently bought a small packet of Caraway seeds, since I thought it would be nice to cook up something nice with them. Kala Chana is the first recipe in that series.What I Used: Black chickpeas (kala chana) - 1/2 cup...
Palak Paneer/Cottage Cheese in Spinach Gravy
2008-07-22 10:58:00 TH loves Palak Paneer. If you give him butter naan and palak paneer every day, I don't think he would tire of it so easily. That and pizza!I got some fresh organic red spinach from the wet market complete with roots and snatched up the last bunch before it was all gone. I knew there are so many great recipes for palak paneer in our blogosphere so wasn't too worried about finding one.Zeroed in on Sailu's blog, finally. I didn't make many changes to her recipe, except for quantities of some. Be warned that this is not one of those quick and easy recipes. It takes time to cook but is definitely worth the effort and time.What I Used:Serves 2Recipe source Paneer - 1 cupSpinach/Palak - 4 cups, shreddedOnions - 1 medium, choppedRipe tomatoes - 2 big, pureedGinger garlic paste - 2 tspGreen chillies - 2, slitCumin - 1 tspChilli powder - 1 tspCoriander powder - 2 tbspCurry masala - 1 tsp (optional)Cream/malai - 1 tbsp (optional)Ghee - 1 tbspHow I Made It:1. Heat ghee in a pan and fry the ...
How to make Tangy Paneer - Indian Vegetarian Recipes
2008-06-05 03:00:00 There aren’t too many people who don’t like (love) paneer - an Indian homemade cheese. You won’t be able to resist this colorful and simply delicious way to enjoy paneer. The combination of cumin, fennel, onion and mustard seeds puts a whole new twist on this protein packed dish! Try this recipe today! Ingredients: Paneer - Approx ...
Cream Cheese Wontons
2008-05-15 02:00:00 Flavoured with Australian wildfire spice and served with bush tomato chutney these are great for cocktail parties.
Recipe Videos on RecipesGalore.com.au
2008-05-11 08:27:00 We are excited and happy to present to you a brand new videos section on our site. This has been a request from many of our readers and we are proud to be able to present this to you. These contain videos of recipes that have been collected and compiled into our different categories. You can ...SHARETHIS.addEntry({ title: "Recipe Videos on RecipesGalore.com.au", url: "http://www.recipesgalore.com.a-u/chicken-recipes/recipe-videos--on-recipesgalorecomau/" });
Nettles with Rice (Is?rgan Çe?itlemesi)
2008-05-06 22:09:00 Makes 3-4 servings 250 g fresh nettles * 1 onion * 50 g parsley * 2 tbsp olive oil * 1 coffee cup rice * 1 cup water (from boiling the nettles) * ½ tsp red pepper * salt Use plastic gloves. Wash the... This is a summary. Click in Turkish & Delicious (top of the page) and visit the website for full content. Thank you!
Macaroni and Cheese
2008-05-06 02:00:00 The American classic baked pasta dish spiced with Australian Wildfire Spice.
Potato Salad (Patates Salatas?)
2008-04-17 17:42:00 Makes 5-6 servings 5 medium sized potatoes * 50 g parsley * 1 carrot * 1/2 lemon juice * black pepper * salt Boil the potatoes and the carrot. Filter and mash them with a fork or in the mixer.... This is a summary. Click in Turkish & Delicious (top of the page) and visit the website for full content. Thank you!
Gobi Ka Kheema/Minced Cauliflower and Peas Curry
2008-04-17 05:41:00 I remember seeing this dish a long while back on Suganya's Tasty Palettes. I followed her link to the original recipe on Ashwini's Food for Thought and immediately fell in love. The fact that both of them take amazing pictures could have also played a small part :DAnyway, now am at home and my sister's kids are also here. They are vegetarians and one day there was just rasam and potato masala for lunch for them. I quickly looked up this recipe and it turned so so yummy that I am sure to make this again and again.Gobi Ka Kheema(recipe adapted from here)What I Used:(serves 4)Cauliflower - 1 medium, cleaned and chopped fineBay leaves - 1-2Cumin seeds - 1/2 tspOnions - 2 medium, chopped fineGinger garlic paste - 2 tspTomatoes - 3 big, pureedPeas - 1/4 cup, boiledRed chilli powder - 1 tspGaram masala - 2 tspSalt - to tasteOil - 3 tsp + 2 tspHow I Made It:1. Heat 3 tsp oil in a pan and fry the chopped cauliflower till its semi-fried and golden brown.2. Simultaneously, boil the peas til...
Soup Recipe - Corn Soup
2008-04-05 15:21:00 1 breakfast cupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of eschalots, Seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and ...SHARETHIS.addEntry({ title: "Soup Recipe - Corn Soup", url: "http://www.recipesgalore.com.a-u/soup-recipes/soup-recipe-corn--soup/" });
Soup Recipe - Coconut soup
2008-04-05 15:15:00 We need: 2 coconuts grated, 2 blades of mace, 1 salt spoonful of cinnamon, 3 pints of water, The juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, Pepper and salt to taste. Boil the coconut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and ...SHARETHIS.addEntry({ title: "Soup Recipe - Coconut soup", url: "http://www.recipesgalore.com.a-u/soup-recipes/soup-recipe-coco-nut-soup/" });
Vegetarian Recipe - Cavoli fiodi alla Lionese (Cauliflower)
2008-03-31 05:28:00 Ingredients: Cauliflower Butter Onions Parsley Lemon Espagnole sauce Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and chopped parsley, and when it is well coloured, add the cauliflower and finish cooking it, then take it out, put it in a dish, pour a good Espagnole sauce over it, and ...SHARETHIS.addEntry({ title: "Vegetarian Recipe - Cavoli fiodi alla Lionese (Cauliflower)", url: "http://www.recipesgalore.com.a-u/vegetarian-recipes/vegetarian--recipe-cavoli-fiodi-alla-lione-se-cauliflower/" });
Vegetarian Recipe - Fave alla Savoiarda (Beans)
2008-03-31 05:05:00 Ingredients: Beans Stock A bunch of herbs Bechamel sauce. Boil one pound of broad beans in salt and water, skin and cook them in a saucepan with a quarter pint of reduced stock and a bunch of herbs. Drain them, take out the herbs, and season with two glasses of Bechamel sauce. beans recipe, Fave alla Savoiarda, herbs, Italian Recipes, ...SHARETHIS.addEntry({ title: "Vegetarian Recipe - Fave alla Savoiarda (Beans)", url: "http://www.recipesgalore.com.a-u/vegetarian-recipes/vegetarian--recipe-fave-alla-savoiarda-bea-ns/" });
Bushetta
2008-03-31 02:00:00 Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too.
Swapping vegetarian recipes with Prince Fielder (Yahoo! Sports)
2008-03-22 03:51:00 Before Prince Fielder agreed to review some vegetarian recipes with me on Friday, he wanted to make one thing… Read the full story.
By: MLB News Blog
Vegetarian Recipes and Low Calories - Tasty Selections
2008-03-20 06:09:00 Many people tend to sit on the fence when it comes to a decision to switch to healthy diet. This is because they believe that they will have to give up their demand for palate to go for low calorie and vegetarian recipes. Well, the good news is that there are actually tasty alternatives, and I am about to give you two examples.
By: Dreambody Now
Chickpea Salad (Nohut Salatas?)
2008-03-19 12:02:00 Makes 4 servings 400 g cooked chickpeas * 6 tbsp olive oil * 6 tbsp vinegar * 1 lemon juice * 4 tbsp minced chives * 6 tbsp minced parsley Mix the olive oil with the vinegar, lemon and salt. Cover... This is a summary. Click in Turkish & Delicious (top of the page) and visit the website for full content. Thank you!
Turkish Baggels with Mahaleb (Açma)
2008-03-16 09:44:00 For 8 baggels 500 g flour * 20 g yeast * 1/2 cup milk * 1/2 cup water * 1/4 cup oil * 1 tbsp sugar * 1 tsp salt * 2 egg whites * 2 tsp mahaleb To garnish: 2 egg yolks * sesame seeds * nigella... This is a summary. Click in Turkish & Delicious (top of the page) and visit the website for full content. Thank you!
Vegetarian Recipe - Eggplant with Coconut & Tamarind
2008-03-13 11:37:00 What you will need: One big eggplant (200 gms) One onion finely chopped 2 cloves of garlic finely grated 1 inch ginger finely grated Oil to fry Salt to taste 1 teaspoon brown sugar 1 tablespoon tamarind pulp 2 table spoon desiccated coconut 1/2 teaspoon turmeric 1 teaspoon chilli powder Cut the eggplant lengthwise into thin strips. Cover with water and set aside for 5 minutes. Take ...SHARETHIS.addEntry({ title: "Vegetarian Recipe - Eggplant with Coconut & Tamarind", url: "http://recipesgalore.com.au/ve-getarian-recipes/vegetarian-rec-ipe-eggplant-with-coconut-tamar-ind/" });
Vegetarian Recipe - Spicy Cauliflower Indian Style
2008-03-11 12:03:00 What you will need: 1 small cauliflower 2 table spoon oil for frying 2 teaspoon panch phoran* 3 cloves garlic, chopped 2 teaspoon finely grated fresh ginger 1 teaspoon ground turmeric salt to taste (* Panch phoran - is an equal mixture of five spices; Fenugreek, nigella seed, Mustard seed, Fennel seed, Cumin seed - readily available from specialty Asian/Indian Shop) Cut cauliflower into ...SHARETHIS.addEntry({ title: "Vegetarian Recipe - Spicy Cauliflower Indian Style", url: "http://recipesgalore.com.au/ve-getarian-recipes/vegetarian-rec-ipe-spicy-cauliflower-indian-st-yle/" });
Vegetarian Recipe - Chinese style broccoli
2008-03-11 11:43:00 You will need: 1 large size broccoli 1 teaspoon oil 1 teaspoon grated ginger 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 teaspoon sugar 2 teaspoon cornflour Salt to taste Cut the flower heads from broccoli stems. Peel the stem and slice into bite size pieces. Boil a small amount of lightly salted water in a saucepan and drop in stems. When water ...SHARETHIS.addEntry({ title: "Vegetarian Recipe - Chinese style broccoli", url: "http://recipesgalore.com.au/ve-getarian-recipes/vegetarian-rec-ipe-chinese-style-broccoli/" }); |
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