Month: May 2016

Hung Curd

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Ingredients:
Curd
Strainer
Bowl

Method:
Keep the Strainer over the bowl and pour the curd. Refrigerate the whole assembly for one to two days depending on how thick you want the curd to be.

Use the Hung curd for shrikhand or making dips.

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Mexican Fried Rice

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Ingredients:
Cooked rice – 1 cup
Vegetables – Onion,Sweet corn,Carrots,Capsicum
Green chillies/Jalapeno – 1 to 2 chopped finely
Garlic cloves – 5 to 6
Boiled Rajma – 1/2 cup
Tomato – 2 medium size
Tomato Ketchup – 2 tsp
Oregano – 1 tsp
Pepper powder – 1 tsp
Mixed herbs – 1 tsp
Jeera powder – 1 tsp
Red chilli powder – 1 tsp
Olive oil – 2 tsp
Lemon – 1
Coriander leaves
Grated cheese
Salt to taste

Method:

Chop tomatoes and grind them.
Grate or chop garlic finely .
Finely chop all the vegetables.

Heat oil in a pan. Add finely chopped garlic and onions and fry till onions are brown. Add all the vegetables and cook them .Ensure that vegetables remain crunchy.
Add the ground tomato paste ,salt and cook till raw smell of tomato goes away.

Add rajma and mix well.
Add all the herbs and spice powder and mix well.
Add tomato ketchup and mix well.
Add the cooked rice and cook for 2 to 3 minutes.
Add lemon juice and mix well and remove the rice from heat.

Garnish the rice with finely chopped coriander leaves and grated cheese.

Thengai Venthaya Kuzhambu

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Ingredients:

Vegetables – Carrot/Drumstick/Jackfruit seeds
Tamarind – Big lemon size
Udad dal – 1 tsp
Methi seeds – 1 tbsp
Grated coconut – 1 cup
Red chillies – 3
Mustard seeds – 1 tsp
Turmeric powder – a pinch
Hing – a pinch
Curry leaves – a handful
Jaggery to taste
salt to taste
Coconut oil – 1 tsp

Method:
Soak Tamarind in water and extract the tamarind juice.
Boil the vegetables and keep it aside.

In a small fry pan, roast 2 red chillies,methi seeds and Udad dal.
Grind them along with coconut to a smooth paste.

In a broad vessel, add Tamarind juice,Jaggery and salt.Cook  till raw smell of Tamarind goes away.
Add the ground paste along with some water and cook it for 5 minutes.
Add the boiled vegetables and cook it till the gravy reaches sambar like consistency.

In a small fry pan, add coconut oil. Once oil is hot, add mustard seeds,hing,Red chillies ,turmeric and curry leaves and fry well.

Pour over the gravy and serve it along with rice.

Malabar Spinach usili

I had Malabar spinach plant growing in my balcony garden and thought of trying out this usili since the yield was less.Malabar spinach is also called basale soppu in Kannada.

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Ingredients:
Malabar spinach – 1 bunch
Grated coconut – 1 tsp
Channa dal – 1/2 cup
Toor dal – 1/2 cup
Jeera – 1 tsp
Saunf – 1 tsp
Garlic cloves – 2 to 3
Red chillies – 3
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Turmeric powder – 1/2 tsp
Curry leaves – a handful
Oil – 3 tsp
Lemon – 1
Salt to taste

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Method:

Soak Channa dal,Toor dal and 2 red chillies in water for half an hour.
Drain the dals and add it to blender along with garlic cloves,jeera ,saunf,turmeric powder and salt.Grind them to a coarse paste without water.

Grease a small flat dhokla plate or idly plate with oil and pour the ground mixture.
Steam it for 15 to 20 minutes . Let the dal mixture cool and break them into bread crumbs like consistency and keep it aside.

Heat 2 tsp of oil in kadai.Once oil is hot, add mustard seeds,Udad dal,one red chillies ,hing,Curry leaves and fry well.
Add turmeric powder and finely chopped spinach,salt and fry well till spinach is cooked well.
When spinach mixture becomes dry, add the dal and mix well and cook for 2 to 3 minutes.
Add a tsp of oil,grated coconut and mix well. Take the usili off from the stove and add juice of one lime and mix well.

Serve this as a side dish along with Rasam/Sambar .

Kanchipuram Upma

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Ingredients:
Upma Rava/Sooji – 1 cup
Onion – 1 medium
Grated coconut – 3 tbsp
Green chillies – 1
Grated ginger – 1/2 inch
Pepper – 1 Tbsp
Jeera – 1 Tbsp
Cashews – 5
Channa dal – 1 tsp
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Water – 3 cups
Oil – 2 tsp
Ghee – 1 tsp
Curry Leaves – a handful
Salt to taste

Method:

Roast Rava till it turns slightly pinkish and keep it aside.
Finely chop onions. Cut green chillies long.

Heat oil in kadai.Once oil is hot add cashews and fry them .Add pepper,channa dal,udad dal,jeera,mustard and hing and fry well. Add curry leaves .

Add green chillies,ginger and onions and fry them well.

Add 2 tbsp of coconut and fry .Add 3 cups of water and salt.
Bring the mixture to a boil.

Once the water starts to boil ,slowly add roasted rava and mix well and cover it for few minutes till rava absorbs all the moisture.

Add ghee and remaining coconut and mix well. Serve hot with any chutney.

Jackfruit Idli

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Ingredients:
Ripe Jackfruit pieces – 15
Idli Rava – 1 cup
Grated Coconut – 1/2 cup
Grated Jaggery – 1/2 cup
Broken Cashews – 10
Baking soda – a pinch
Cardamom – 3-4
Ghee
Salt
Water

Method:

Remove seed from jackfruit.Cut it into small pieces.
Soak Idli rava in water for 10-15 minutes.Drain and keep it aside.

In a blender, add jackfruit pieces,coconut,jaggery and cardamom and grind it to thick paste. If required, add few spoons of water .

Mix the ground paste and Idli Rava in a bowl and keep it aside for half an hour.
Batter should not be runny.It should be thick like idli batter.

Take 1/2 tsp of ghee in a small pan and fry the cashews and add it to the batter.

Grease the idli moulds with ghee.

Add a pinch of baking soda to the batter and pour it into the mould and steam it in idli cooker for 20 minutes.

Let the idlis cool for 10 minutes. Remove and serve with ghee or have it plain.

Carrot Cheese Paratha

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Ingredients:

For Dough:
Whole wheat flour -3 cups
Water

For Stuffing:
Carrots -3 medium size
Onion – 1 large
Ginger – 1 Inch piece
Garlic Cloves – 2 to 3
Green chilli – 1 or 2
Cheddar Cheese
Kasturi Methi – few strands
Coriander leaves /Mint leaves
Lime – half
Jeera – 1 tsp
Saunf – 1 tsp
Amchur powder – 1/2 tsp
Jeera powder – 1 tsp
Chaat masala – 1 tsp
Anardana powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Salt
Oil

Method:

Wash,Peel and grate the carrots.

In a mixer jar, add roughly chopped onions,ginger,garlic and green chilli. Coarsely grind without water. Can use pulse mode of the mixer. The mixture should look like it has been chopped finely and should not become a paste.

In a Kadai, Add oil .Once oil heats up, add jeera and saunf seeds.Saute it, add the coarsely ground onion paste and fry well.Add grated carrots and salt and fry till carrots wilt .

Add all the spice powders,kasturi methi and fry well. Add finely chopped coriander/Mint leaves and saute it till the mixture becomes dry.

Off the stove and add the lime juice and mix well.

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Once the mixture is cool add little bit of grated cheddar cheese and mix well.

Mix the wheat flour and water and make a tight dough and rest the dough for half an hour.
Take a big lemon sized chunk of dough and roll it into small puri.Add 2 tsp of the stuffing and fold it into a ball. Apply wheat flour and roll it into chapati.

Heat a tawa and put the paratha on it. Once it is roasted from bottom,turn the paratha and smear a little oil. Turn the paratha once again and smear little oil on the other side and fry the paratha well .

Serve with curd,butter or chutney.

Beetroot Thoran

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Ingredients:
Beetroot 4 to 5 medium size
Grated coconut half a cup
garlic cloves -2 to 3
Curry leaves
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Red Chillies -2
Half a lime
Turmeric powder – a pinch
Hing – a pinch
salt to taste
Coconut oil -2  tsp

Method:

In a small mixer, take half of the grated coconut,few curry leaves,garlic cloves,turmeric.Grind coarsely without any water.

Wash the beetroot and boil it in cooker with lots of water for 5-6 whistles.
Drain the water and peel the skin of beetroot and chop the beetroot to small pieces.

In a Kadai, add coconut oil .Once it gets heated add Udad dal and fry till it becomes pink.Break Red chillies and add it to the oil along with mustard seeds.
Once mustard seeds start spluttering add hing ,remaining curry leaves and fry well.

Add the ground paste and fry it for half a minute.Add the cut beetroot pieces along with salt and fry again for 5 min .

Add remaining coconut and toss the vegetable once and off the stove. Add juice of half a lime and mix well.

Egg Rajma Salad

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Ingredients:

Boiled egg – 1 or 2
Boiled Rajma – Handful
Cucumber – 1 medium size
Onion – 1 medium size
Tomato – 1 medium size

Dressing:
Lime – 1
oregano
Mint leaves (dried/fresh)
Salt
Pepper powder

Method:

Cut cucumber,onion and tomatoes into small pieces.
Cut boiled egg into small pieces.
Mix egg and cut vegetables together.

For dressing, squeeze juice from one lime. Add oregano ,powdered mint leaves ,salt and pepper and mix well.

Pour the dressing on the salad before serving.

PS: Incase you have fresh mint leaves , chop them finely and add it .

Sprouted horsegram idli

horsegram_idli

Horsegram (kollu) is high in protein and very good for reducing weight and cholestrol.It delays digestion of carbs and is beneficial for diabetics.

Ingredients:

1 cup sprouted horsegram

1.5 cups split deskinned udad dal

2 cups boiled rice ( can substitute with idli rava)

2 tsp methi seeds salt

Procedure: Wash udad dal and methi seeds and soak for 6 hrs. Wash rice and soak for 6 hrs. Grind udad dal and rice to a nice smooth paste. Grind horsegram and mix everything and ferment for 12 hrs. horsegram_batter

Mix well and steam idlis. Serve with sambar and chutney.