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Ellu Sadam / Sesame Rice Recipe
2010-01-13 05:06:00 I love sesame seeds. Whenever a recipe calls for 1 tsp of it, I dunk in 1 tbsp. The same goes for coriander powder but that's a totally different topic that should be discussed in a different context. For now, let's stick to sesame seeds rice.I am a huge sucker for variety rice. I am very South Indian like that I guess. But this is one recipe I had never heard of until I was gifted Chandra Padmanabhan's 'Southern Spice'. In ingenious and I am still wondering why it took me this long to finally get to it. Its great to pack for a trip and tastes best at room temperature with some raita. Now, how many South Indian Variety Rice recipes can you say this for?Ellu Sadam / Sesame Rice RecipeSource: Southern Spice by Chandra PadmanabhanWhat I Used:1 cup cooked riceFor the Spice Powder:1/2 cup white sesame seeds / til / ellu2 tbsp grated coconut4 dry red chillies1 tsp oilFor Tempering:2 tbsp gingelly oil / nallennai1 tsp mustard seeds3 tbsp shelled peanuts1/2 tsp cumin seeds / jeera2 dry...
Keera Vadai / Lentils and Spinach Vada Recipe
2010-01-11 05:35:00 What better way to start a Monday than talk about deep fried snacks? However, this recipe, like a few others, is going to begin with a disclaimer. I don't claim that this is the authentic keera vadai recipe that all Tamilians are probably proud of. I used what I had in the pantry and whatever took the fancy.What I can guarantee is that its super simple and very crunchy. An ideal, quick tea-time snack. Its also quite crazy in a way that you can customize all you want. I used amaranth leaves / mulai keerai. I like the flavour and use it in pretty much all dishes that call for spinach / keerai. This picture reminds me how long back I made this recipe. My cutting board is not even close to its original colour that's seen here!I also used channa dal / kadala paruppu in this recipe although most vadai recipes call for toor dal or peas paruppu, which amma is what most South Indian restaurants use because its a much cheaper alternative to the expensive toor dal.Soaked Channa DalI love the...
Pacha Andi / Raw Cashewnuts Aviyal Recipe
2010-01-06 07:28:00 I am running out of recipes in draft! Although I have a zillion recipes bookmarked and ingredients for some of them, I am just not in the groove yet. In laws are visiting for a week so hopefully I can get some nice recipes from the MIL.Anyway, this one is from my trip to Kottayam in August. The pics were hiding in my "Kottayam Holiday" folder so went totally unnoticed. Pacha andi, or raw cashewnuts are not easily available and from what I know, are seasonal, in addition to being quite expensive. We have a man who delivers this to all our relatives' houses in Kerala, he has a thick moustache and a gruff voice. Last time I asked amma, she said he is getting old and obviously his son doesn't want to get into the "family business". When I was a kid, raw cashewnuts used to be 200 rupees for one kilo. Now they are about 290-300rs.They are quite nice to eat as is, crunchy and fresh. When cooked, they turn a bit mushy and pasty (in a good way). The only thing we ever make with this is avi...
Mushrooms Stuffed with Brie : Recipe
2009-12-28 10:22:00 I think I am very smart so what I do occasionally is, read a recipe and if I like it, I read the ingredients again and fool myself into thinking I can remember them all when I go shopping. Here's what happened the last time I did that. Mini Portobello Mushrooms I saw this recipe on Pioneer Woman and instantly knew I'll be making it. I read through the ingredients list and thought they were easy, especially since I had some brie left over after making this salad. Turns out that's the only ingredient that's common between her version and mine. Brie She used button mushrooms - I used portobello mushrooms She used parsley and green onions - I used cilantro (coriander leaves) and totally forgot the green onions She used brie - I used very little brie and then some mozarella She didn't use onions - I did But the bottom line is, this turned out super yummy! Its a quick appetizer and sure to win over any mushroom-lover. You can also make big batches in one go, so its awesome ...
Hyderabad Style Bagara Baingan Recipe - Step by Step
2009-12-22 09:41:00 I am getting increasingly lazy these days. I feel like I have lost the mojo to try out new stuff with as much frequency as I used to or click pictures with as much interest. I have about 4 food photography basics posts in my drafts just lying there because I have to edit and upload pictures to go as examples with the posts. I also haven't been visiting as many blogs as I used to and my unread blogs list on reader just keeps getting longer and longer.I made this Bagara Baingan ages ago. Its loosely based on a recipe I saw in a Nita Mehta book at the library. I didn't borrow it so made this based on what I could remember from her recipe. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani (like they serve it in Hyderabad).Ok now for the step by step. First, dry roast about 2 tbsp of white sesame seeds / til / ellu until golden brown. Set aside.Then, dry roast 2 tbsp peanuts until roasted and brown. Mine wa...
Cheddar Cheese Soup Recipe
2009-12-14 02:00:00 This is from Nita Mehta's Soups, Salads and Starters. I was slightly skeptical when I read the name of the soup but since I had some cheddar cheese lying around and really wanted to use it up. The soup was a pleasant surprise, not as heavy as I expected but quite filling and creamy.Cheddar Cheese SoupSource : Nita Mehta's Soups, Salads and StartersServes : 5-6What I Used:2 onions, chopped3 medium potatoes, peeled and chopped25gm (1 cube Amul cheese) cheddar cheese, grated2 tbsp butter1 cup milk (I used low fat 'cuz that's all I had)5 cups water1/2 cup sour cream (I didn't use this)1/2 tsp freshly ground black pepper1 tsp salt To Garnish:Croutons25gm (1 cube Amul cheese) cheddar cheese, gratedFresh coriander leaves (optional)How I Made It:1. In a pressure cooker pan, add the butter and brown the onions lightly. 2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire. 3. When cooled, blend the pressure cooked onions and pota...
Mom's Delight : Step By Step Recipe
2009-12-08 07:00:00 I have posted the recipe for Mom's delight ages ago but although its actually much tastier than the Marie Biscuit Chocolate Logs, its not as popular. This could be because the name is not popular, in fact I think I made it up when I was 12, I can't remember! Or because the picture is really not tempting. Anyway, anything to do with Marie biscuits and chocolate is totally my thing, I mean, you can't go wrong with that combination - its like crackers and cheese!So, I am reposting the recipe, but this time, with step by step pictures to give you a not-so-gentle push towards making it this holiday. How about that? I am nothing if not persistent ;)Here's most of the stuff you'll need. Cocoa powder or bittersweet chocolate, Marie biscuits or digestive biscuits (clearly the recipe is very forgiving!), about 1 tbsp butter to grease the tray or ramekins, condensed milk (low fat if you are in denial like me and think that actually makes this dessert guilt-free), and some chopped nuts (it...
Vegetable Cutlets : Step-by-Step Recipe
2009-12-02 11:00:00 Vegetable cutlets have never really interested me as a child. Back then, I used to eat red meat and if a certain dish was available in both vegetarian and non vegetarian options, I go for the latter usually. Since then, things have changed a lot and I only cook vegetarian now, keeping TH in mind. Since anything fried get a thumbs-up from him, vegetable cutlets were no exception!*Disclaimer*- the pictures in this post are going to be less than nice. I made these on a whim one night and all pics were taken in the kitchen (yes, the same one I keep cribbing about for lack of windows or good light). Except for the first picture. This one was taken on the bright spot near the living room window right after I steamed the vegetables - 1 potato, 2 cups of mixed vegetables like peas, carrot, beans and sweet corn and one onion sliced long. Steam until the vegetables are cooked through yet not mushy. You can alternately pressure cook them 1 whistle. I know I said step by step recipe for vegetab...
Beetroot Rocket Salad with Brie
2009-11-30 10:08:00 The other weekend, I uncharacteristically went and bought a bunch of stuff I usually wouldn't. It all started with this amazing salad I had at an Italian restaurant and I was craving it ever since! If I crave for a salad, then you can rest assured it was actually that good. I was almost successful in bringing the same taste at home the very next day!Let's start with the Brie right here. Except for a couple of times I've had this with crackers at some fancy buffet, I've never bought Brie. That's totally changed now. I am a convert, to say the least. Hello there, you creamy, evil mound of cheesy goodness.Next we have Balsamic Vinegar. Again, its something I've had while eating out, I've come across it in other blogs but this is the first time I have ever owned a bottle of this. And while I was at it, I went and bought the best available bottle of balsamic vinegar in Singapore whose price shall not be discussed. Ever. You are good, you know you're good. This is what I ended up ...
Easy Gobi Manchurian Recipe
2009-11-25 06:32:00 You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally. That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask? I really wish I had step by step pictures, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you. Gobi Manchurian RecipeWhat I Used:2 cups cauliflower, cut into floretsOil to deep fryF...
Poriyal Podi & Sweet Potato Poriyal Recipe
2009-11-23 04:00:00 I have been keeping a secret for a while. Yep, I have. And that is, my love for sweet potatoes. There you go, now you all know me inside out. That's all there is to me - I love sweet potatoes, chocolate, brinjal and step by step recipe pictures. I am a very simple person. Back to sweet potatoes. What does that have to do with this poriyal podi recipe you ask? Well, I usually have sweet potatoes just boiled and very lightly salted. It makes my troubles go away like nothing else can. But the other day, I was going through Chandra Padmanabhan's Southern Spice, for the umpteenth time, and saw this recipe called chakkaravalli kizhangu poriyal recipe. I had no clue chakkaravalli kizhangu is sweet potato. All this time I thought sweet ptoato is cheeni kizhangu in tamil although I have no clue how I came to that conclusion. I tried it and let me just tell you this much - it beats slightly salted sweet potatoes to the door and back, any day!To make this poriyal, you need poriyal podi. It c...
Chakkakkuru Aviyal / Jackfruit Seeds Aviyal Recipe
2009-11-18 09:05:00 I love chakkakkuru! As I had posted earlier in my Jackfruit seeds in Lentils recipe, its not easy to get it here in Singapore. But the story is entirely different in Kerala. My mom usually has an entire ripe jackfruit sent to her by friends of the family and it will be waiting, ripe and fragrant in the kitchen corner, ready to be attacked. Fresh slices are eaten then and there and the leftovers stored away to make chakka varatti and kumbil appam and what not. The seeds are, of course, collected and sun dried before it goes into dishes like aviyal and mezhukkupuratti. Chakkakkuru aviyal is my absolute favourite and this time when I went to Kottayam, amma made it for me. This is her recipe and the picture was taken in Kottayam in amma's rustic old steel bowl. Chakkakkuru Aviyal RecipeServes: 4 as a side dishWhat Is Needed:20 Jackfruit seeds/Chakkakkuru1 drumstick, cut into 3" pieces1 cup grated coconut8-10 small onions/shallots sliced long2 cloves crushed garlic3/4 tsp red chilli pow...
Palak Khichdi / Spinach Khichdi Recipe
2009-11-12 08:31:00 This is another recipe from Geeta Perima of the instant sambar powder recipe fame. A lot of you wrote in saying you tried it and loved it for its simplicity. This is another nice dish that she had made us for dinner on the night we landed. Paired with some mildly sweet Gujarati Khadi and potato chips, this made for an amazing dinner. You'll need some good quality halved green gram and normal rice that you use every day. I bought this green dal from Bombay and it was so fresh and shiny and dirt-free!You'll also need three kinds of greens for the recipe:1. Green spinach or palak2. Fresh coriander leaves/cilantro or kothmeer/kothamalli/malliyila 3. Mint leaves/pudina. I got all three bunches fresh from Little India, especially to make this dish myself :)You will also need to grind up some stuff. This is the essence of the recipe so, read on. Palak Khichdi RecipeSource: Geetha PerimaServes: 2 to 3What I Used:2 cups rice1 cup halved green dal (always use 2:1 ratio for rice:dal)1 bunch ...
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! |
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