tag:blogger.com,1999:blog-88286494244036489332024-03-05T03:05:42.256-08:00AdiRuchiKalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.comBlogger210125tag:blogger.com,1999:blog-8828649424403648933.post-72337739129659360712011-05-04T18:29:00.000-07:002011-05-04T18:29:26.036-07:00Tomato PaniyaramIt has been quite some time since we posted any recipe. When I saw this recipe in a local channel, I was motivated to try it out and post it immediately. It is a simple and easy snack to make for the kiddos. Try it out and let us know.<br />
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<b>Ingredients</b><br />
<br />
- Dosa Batter (as needed)<br />
- 1 Onion<br />
- 2-3 Tomato<br />
- Red chilie (as needed)<br />
- 1/4 tsp Turmeric powder<br />
- 1/4 tsp Hing<br />
- 1/4 tsp Mustard <br />
- 1/4 tsp Urad dhal<br />
- Handful of chopped coriander<br />
- 1 tsp oil<br />
- Salt to taste<br />
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<b>Method</b><br />
<br />
1. Chop the onions and tomato finely.<br />
2. Add oil in a frying pan and once the oil is hot add mustard seeds and uradh dhal. <br />
3. Once in splutters add hing, onion and fry until it turns translucent<br />
4. Add tomato and fry until it turns mushy. Add chilie powder, salt to taste and fry for 2-3 minutes.<br />
5. Take an appe pan and spray with Pam or add 1/4 tsp of oil.<br />
6. Take a bowl and mix the tomato mixture and dosa batter. The final batter should be a little thick. So add the dosa batter as needed.<br />
7. Once the appe pan is hot pour the batter in each groove. Reduce the heat and let it cook for a minute. Turn it with a spoon. <br />
8. Spray oil on the cooked paniyaram and close the appe pan with a lid. Remove the lid after 20 seconds.<br />
9. Check if the paniyaram is done and remove from the pan<br />
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Serve this with spicy coconut chutney. For kids you can grate some carrot,peas and add it to the tomato. You can also reduce the red chilie powder.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com6tag:blogger.com,1999:blog-8828649424403648933.post-67158520256287197392011-04-12T12:13:00.000-07:002011-04-12T12:13:16.749-07:00Baked Rice<a href="http://2.bp.blogspot.com/-_InHJx9dUvs/TWPn24tptzI/AAAAAAAAA5s/-gRepl7UDcY/s1600/IMG_0984.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/-_InHJx9dUvs/TWPn24tptzI/AAAAAAAAA5s/-gRepl7UDcY/s320/IMG_0984.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHaYQgPO40JTfk6fuse0YlRXqYhoJkJy3ROeGRoM-J5PAP6Z9mTArWU5yCyU_WOvbUk4XKEfhQPNJ33cHisDZll2Kf0BYu66SsYhK9RfGPm2Z3QQg-xK60WUNzKnOh9-WRHX-ZCz69qE/s1600/IMG_0977.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHaYQgPO40JTfk6fuse0YlRXqYhoJkJy3ROeGRoM-J5PAP6Z9mTArWU5yCyU_WOvbUk4XKEfhQPNJ33cHisDZll2Kf0BYu66SsYhK9RfGPm2Z3QQg-xK60WUNzKnOh9-WRHX-ZCz69qE/s320/IMG_0977.JPG" /></a><br />
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Give me good basmathi, some spices and some vegi. I am sure I can make a rice dish out of it. So when I see ideas from my blogging friends that has rice as the staring ingredient I have tto try those. The rice dish I tried today was an an inspiration from <a href="http://www.loveandlentil.com/search/label/Rice%20recipes?updated-max=2011-01-31T23%3A23%3A00-08%3A00&max-results=20">this post.</a> I liked the idea of baking the rice so I tried it with my standard pulav recipe. I cook my pulav on the stove top so I have more control over it. You can surely do it in a cooker.<br />
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<b>Ingredients: </b><br />
- 1 cup basmathi rice - Wash and soak it before you start your prep work<br />
- 2 cups mixed vegetable - (I used beans, carrots, peas and bell peppers, frozen black eye peas.)<br />
- 1 cup small onion pealed.<br />
- 1 big onion cut pealed and cut to round slices<br />
- 3-4 potatoes cooked and cut to round slices<br />
- whole spices (2 anise seed, small piece of Cinnamon stick, 2 black cardamom, 1 tsp fennel seeds, 1 tsp jeera seeds, fewe cloves)<br />
- 2 tsp puluv/biriyani masala<br />
- 2 green chilies slit<br />
- 1 tsp turmeric powder<br />
- 1 tsp chili powder (adjust to taste)<br />
- 2 tbsp oil<br />
- salt to taste.<br />
<br />
<b>Method: </b><br />
1. In a large pan (you need a pan to hold the vegis and rice) add the oil. Once hot add all the whole masala and cook till they turn brown.<br />
2. Now add the small onions and saute till the outer layer changes color. Add rest of the vegetable and toss it around. <br />
3. Mix in your spice powders (turmeric, biriyani masala, chili powder). Add salt to this and let it all cook for a few minutes. Now add the soaked rice to this vegetable. Add 2 cups of water. Bring this to a boil. Once it starts to boil reduce the heat and cover the pan.<br />
4. Cook for 5-7 minutes. The rice should be three fourth's done by now. Turn off the stove.<br />
5. In a separate bowl add the sliced potatoes and onion. Add some salt, little bit of chili powder and 1 tsp of oil. Toss them all around. This adds flavor to these vegetables.<br />
6. In a oven safe dish spray some oil and add the cooked rice. Arrange the slices of potato and onion. Add 1/2 cup of water to this. Now cover this and bake for 15 - 20 minutes. <br />
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Now serve it hot with your favorite raita or subji.<br />
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Sending it to <a href="http://mharorajasthanrecipes.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_28.html">book marked reciepe hosted by Priya</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com1tag:blogger.com,1999:blog-8828649424403648933.post-32418954244198752552011-04-11T13:20:00.000-07:002011-04-11T13:20:22.332-07:00Fajita/BurritoWe have a mexican restaurant near our house. They make fresh tortillas and it is super soft and yummy. We get that occasionally and I try to make some mexican dish. I made some veggie quesadilla for the kids and a veggie fajita for us. It was a delicious and healthy dinner.<br />
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<b>Ingredients</b><br />
<br />
<b>Vegetable Stir Fry</b><br />
<br />
- 1 Bell Pepper (any color)<br />
- 1 Yellow Squash<br />
- 1 Zucchini<br />
- 1 Small Red Onion<br />
- 3 tbsp Oil<br />
- Red chile powder (to taste)<br />
- 1 tsp Cumin<br />
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1. Cut all the vegetables into thin strips. Add oil, red chilie powder, salt and cumin. <br />
2.Mix it well so that vegetables are coated well. Leave it aside for half hour. <br />
3.In a frying pan add oil and once it is hot add the vegetables. Roast it for few minutes. <br />
4.The vegetables should be crunchy.<br />
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<b>Refried Beans</b><br />
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- 1 small onion<br />
- 1 tomato<br />
- 1 Jalapeno<br />
- 1 can of black beans<br />
Salt to taste<br />
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1. Chop the onions,tomato and jalapeno. Add oil to the frying pan. <br />
2. Fry the onions until it turns transclucent. Add the jalapenos and tomato.<br />
3. Drain the black beans and wash it in cold water. You can also add pinto beans. You can also soak the beans previous day and pressure cook it.<br />
3. Once the tomato turns mushy, add salt. Add the black beans and fry it for few minutes and mash it with a potato masher.<br />
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<b>Cilantro Lime Rice</b><br />
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- 1 tsp butter/oil<br />
- 1 cup Basmati Rice<br />
- 2 Bay Leaf<br />
- 1 Lime<br />
- 1/4 cup Cilantro<br />
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1. Soak the basmati rice in water for 1/2 hour.<br />
2. In a frying pan add butter/oil. Once its hot add the rice and fry it for few seconds. Add 2 cup water and close the pan. Keep the stove in medium heat. Add salt to taste.<br />
3. Once the rice is cooked in about 15 minutes, add lime juice and the chopped corainder.<br />
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<b>Other Ingredients</b><br />
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- 1/2 cup lettuce chopped<br />
- Salsa (I used store bought)<br />
- Guacomole (I skipped it as I was lazy :-) )<br />
- Mexican cheese<br />
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<b>To assemble Fajita</b><br />
<br />
1. Heat frying pan and add a 1 tsp of oil. Put the tortilla and heat it for few sec on each side.<br />
2. Add the refried bean,vegetables,lettuce, salsa and Guacomole and some mexican cheese. Roll it up and heat in the tawa for few seconds<br />
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<b>To assemble quesadilla </b><br />
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1. Heat oil in a fruying pan. Put the tortilla and heat it for few sec on each side.<br />
2. Add the refried beans and vegetables. Sprinkle mexican cheese on top of it.<br />
3. Cover it with another tortilla. Let it remain in heat until the cheese has melted. Remove from heat and using pizza cutter, cut the tortillia into wedges.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com2tag:blogger.com,1999:blog-8828649424403648933.post-52094598627320969042011-03-08T11:37:00.000-08:002011-03-08T11:37:05.142-08:00Dhal Dokli<a href='http://1.bp.blogspot.com/-wrQ7BtWBZNI/TWPms4_gmHI/AAAAAAAAA5c/kwr39saae40/s1600/IMG_0992.JPG'><img src='http://1.bp.blogspot.com/-wrQ7BtWBZNI/TWPms4_gmHI/AAAAAAAAA5c/kwr39saae40/s320/IMG_0992.JPG' border='0' alt='' /></a><br />
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You have got to love one pot dish and if it is like a soup it is even better. So this time around I tried making Dhal Dokli an inspiration from <a href="http://showmethecurry.com/daalsbeans/daal-dhokri-dal-dhokli.html">showmethecurry</a>... This is a dish where you have dhal and the roti cooked like a soup. This dish resembles dumpling soup a lot. It has a lot of traditional spices and is mild in flavor. Perfect for a cold and blustery winter day...<br />
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<b> Ingredients for dhal - very traditional toor dhal</b><br />
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- 1 cup toor dhal boiled<br />
- 1 tomato chopped<br />
- 1 cup peas (optional)<br />
- few red chilies<br />
- 1 tsp cumin seeds<br />
- 1/4 tsp methi seeds<br />
- 2 pieces of Kokam (This is black in color and has a tangy taste)<br />
- 1 tbsp jaggary or brown sugar<br />
- 2 tbsp peanuts<br />
- 1 tsp cumin powder<br />
- 1 tsp chili powder<br />
- 1/2 tsp turmeric powder<br />
- 1 tsp oil<br />
- salt to taste<br />
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<b>Ingredients for Dokli's</b><br />
- 1 cup atta/ whole wheat flour<br />
- 1/4 cup besan flour<br />
- 1 tsp ajwain<br />
- 1 tsp hing powder<br />
- 2 tsp oil<br />
- 1 tsp chili powder<br />
- salt to taste<br />
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<b>Method: </b><br />
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1. Start with preparing your dhal. In a big pot add the oil and the seasoning ingredients - Cumin seeds, red chilies and methi seeds. Once they turn color add your peanuts and roast them well. Now mix in your peas if you add them.<br />
2. Add the tomatoes and toss them a bit. Add your chili powder, cumin powder, coriander powder, turmeric powder and chili powder. Add the cooked toor dhal. Mix in kokam, jaggary and salt. Let it come to a boil.<br />
3. Meanwhile thake the ingredients for the dokli and make a stiff dough. Roll it like you will do for a roti. Do not dust it with flour instead use oil to roll this. Cut this roti into diamond pieces. These are your doklis.<br />
4. Slowly add the doklis inside the dhal. Let this whole mixture cook for the next 30 minutes. You need cook it this long so we loose the raw taste of the dough.<br />
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Garnish with coriander and optionality serve it with a piece of lime. The slight tangy taste of the dhal with peanuts and the dokli in it makes it a perfect dinner.<br />
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Sending it to <a href="http://mharorajasthanrecipes.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_28.html">book marked reciepe hosted by Priya</a><br /> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div></p><div style='clear: both;'></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-90133432138689438272011-03-01T15:43:00.000-08:002011-03-01T15:47:13.160-08:00Kadambam<a href='http://4.bp.blogspot.com/-6w5aihW6zlM/TWPnL8KbZsI/AAAAAAAAA5k/ygC9LY8spMM/s1600/IMG_0996.JPG'><img src='http://4.bp.blogspot.com/-6w5aihW6zlM/TWPnL8KbZsI/AAAAAAAAA5k/ygC9LY8spMM/s320/IMG_0996.JPG' border='0' alt='' /></a><br />
I happened to see this recipe in one of the Tamil cooking chanels. The reason I was attracted to this recipe is because you make something like sambar rice but without any toor dhal in it. Typically toor dhal is the main ingredient but not in this one. To top it this is a perfect one pot meal.<br />
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<b>Ingredients :</b><br />
- 1 cup rice cooked<br />
- 1 eggplant cut to pieces<br />
- 1 small sweet potato cut to pieces<br />
- 1 small white pumpkin<br />
- few beans <br />
- 2 tbsp black channa dhal <br />
- 1/4 cup whole green moong dhal<br />
- 1/4 cup black eye peas<br />
- 1 lemon size tamarind soaked and juice extracted<br />
- 1/4 tsp turmeric <br />
- salt to taste<br />
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<b>Fry and grind:</b><br />
- 3 tbsp coriander seeds<br />
- 1 tbsp urad dhal<br />
- 2 tbsp channa dhal<br />
- 5- 6 dried red chillies<br />
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<b>Seasoning:</b><br />
- 1 tsp mustard seeds<br />
- 1 tsp jeera<br />
- curry leaves<br />
- 1/4 tsp hing powder<br />
- oil to taste.<br />
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<b>Method: </b><br />
1. Soak all the dhals (black channa, whole moong and black eye peas) the previous night. Cook till they become soft. <br />
2. In another big vessel add all the vegetables, tamarind extract, turmeric powder and salt. Cook till it becomes soft.<br />
3. Now add the ground powder and let it boil for a few minutes. Add the dhal and rice finally and boil it for 5 - 10 minuts.<br />
4. In a separate pan add the oil and the ingredients for seasoning. Once they splutter add it to the cooked rice. Serve this hot with raita or papad.<br />
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Variation: 1 - Make small urad bhoda and add them to the rice at the end. This makes the rice a little bit richer.<br />
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Sending it to <a href="http://mharorajasthanrecipes.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_28.html">book marked reciepe hosted by Priya</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-24036453765660094982011-02-22T08:19:00.000-08:002011-02-22T08:50:14.356-08:00Gobi and Carrot Roti<a href="http://3.bp.blogspot.com/-Nt07RSUeMl4/TWPiJvd3UpI/AAAAAAAAA5Q/FP9AudrzanQ/s1600/IMG_0960.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/-Nt07RSUeMl4/TWPiJvd3UpI/AAAAAAAAA5Q/FP9AudrzanQ/s320/IMG_0960.JPG" /></a><br />
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When you want to spruce up your daily roti try this combination. It tastes yummy and it is pretty easy to put together. The trick in making any stuffed roti is to drain the water completely. You see when I first started making roti's I was not very familiar with this step. So my dough will become messy and my roti will tear. You know how frustrating it is when this happens. One of my friends told me this trick. She said no matter what you need to drain the water from your vegetables even if they look dry. Ha who knew ... Try this and see what a difference it makes<br />
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<b>Ingredients for stuffing: </b><br />
<br />
- 1 whole Cauliflower<br />
- 2 carrots<br />
- 1 tsp chili powder or to taste<br />
- 1 tsp garma masala<br />
- salt to taste<br />
- 1 tsp corriander and cumin powder<br />
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<b>Ingredients for the roti:</b><br />
- 2 cups atta<br />
- water to kneed.<br />
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<b>Method: </b><br />
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1. Shred your vegetables. I used my food processor. It was fast and easy to do this. Mix all the spices and the salt with the vegetables. Keep it aside. This gives time for the vegetable to release some water. <br />
2. Meanwhile mix atta and water to get a stiff dough. Don't add too much water as you will be stuffing this roti. Let it rest for at least 30 minutes.<br />
3. Now in a muslin cloth (I used one of my father's old dhoti) dump the vegetable mixture and squeeze all the water out. You will be amazed how much water you get out this vegetables. Do not waste this water. Use it for any other subji you might make.<br />
4. Now roll out a roti. Add a little bit of stuffing and spread it across the roti. Roll another roti and place it on top of the stuffing. Now carefully seal these roti's together and roll them a few more times. Be patient and you are sure to get a perfectly round roti.<br />
5. Heat a tawa and add a little butter to it. Place the roti and let it cook on both sides. Either spray it or if you are brave add a huge pat of butter. It tastes so much better with butter.<br />
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Serve them hot with a dish of your choice.<br />
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Sending this to bookmarked recipe hosted by <a href="http://usmasala.blogspot.com/">USmasala</a> and started by <a href="http://mharorajasthanrecipes.blogspot.com/">Priya</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com11tag:blogger.com,1999:blog-8828649424403648933.post-14588446132956831222011-02-16T07:21:00.000-08:002011-02-16T07:21:46.553-08:00Kanchipuram Idli<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For my son's birthday party last week my MIL prepared Kanchipuram idli. It was a big hit. Kanchipuram idli is a spicier version of normal idli. So we do not need any specific side dish. Plain idli podi goes well with it. The cooking time is around 45 min. It is a simple and tasty dish. I have not given measurements for the ingredients to be mixed in dough. Please add it based on your spice level.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bK2qk_UQTHB9fg_4TdhEAlF7e7ltmT-Q5AbGyiV95KObQb4bYrhacpiMH9ZFZoFlMdZKpkvXblmC-fi2PK-UO7xmAwsXuE_ZZCmwGObE4lwUJw9cVSpuu-1h1lDk23x_wo4JssV8_Xg/s1600/DSCN0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bK2qk_UQTHB9fg_4TdhEAlF7e7ltmT-Q5AbGyiV95KObQb4bYrhacpiMH9ZFZoFlMdZKpkvXblmC-fi2PK-UO7xmAwsXuE_ZZCmwGObE4lwUJw9cVSpuu-1h1lDk23x_wo4JssV8_Xg/s320/DSCN0869.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><b>Ingredients</b><br />
<br />
<b>Idli Dough</b><br />
<br />
- 1 cup Raw Rice<br />
- 1 Cup Idli Rice<br />
- 1 cup Uradh Dhal<br />
- Salt to taste<br />
<br />
<b>Ingredeints to mix in the dough</b><br />
<br />
- Ground pepper and jeera<br />
- Dry ginger powder (Sukku in Tamil)<br />
- 4-5 tbsp oil<br />
- Coriander leaves<br />
- Curry leaves<br />
<br />
<b>Method</b><br />
<br />
- Soak the dhal and rice together for at least for 8 hours<br />
- Grind it together, add salt. The batter should be in dosa batter consistency.<br />
- Let the batter ferment overnight<br />
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.<br />
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.<br />
- Remove from stove and let it cool down. Cut it in small pieces.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve it hot with idli podi. The idli tastes better when it is hot.</div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com8tag:blogger.com,1999:blog-8828649424403648933.post-88210554568370845052011-02-10T17:59:00.000-08:002011-02-10T17:59:54.350-08:00Simpe Bread Toast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrf-1YQUmgOVsETR7L7PliI9OWe91fX94WYVyONuVJFYqiYpKqlmIwthRKhtOOl12PeznQ5mhwjS_Z-UruJs8NpzTdezwgGPBcSIkbt2o9pbkxh-4Ql2WVpU6CtqjZNmNUn2JqLlyLkM/s1600/IMG_0812.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrf-1YQUmgOVsETR7L7PliI9OWe91fX94WYVyONuVJFYqiYpKqlmIwthRKhtOOl12PeznQ5mhwjS_Z-UruJs8NpzTdezwgGPBcSIkbt2o9pbkxh-4Ql2WVpU6CtqjZNmNUn2JqLlyLkM/s320/IMG_0812.JPG" /></a><br />
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This is a simple bread toast that I did for an evening when I did not feel like cooking. With the days being so short it is hard to come back in the evening and muster my energy to cook something. To top it my little girl likes eating something different once in a while. So this is something we created. This is a open face sandwich - I have all the toppings in one bread so it is less carb I guess..<br />
<br />
<b>Ingredients :</b><br />
- 2 -3 bell peppers cut to pieces<br />
- 2 tomatoes cut to pieces<br />
- 1 small onion cut to pieces<br />
- 1-2 chilies slit<br />
- 1/2 cup of peas<br />
- 1 tsp jeera<br />
- 1 tsp oil<br />
- 1 tsp pav baji masala<br />
- 1 tsp garam masala<br />
- 1/4 tsp turmeric<br />
- butter to spread (I used <br />
- 1 packet HoneyNut Oats Bread ( I love this bread with its slight sweetness and nuttiness)<br />
<br />
<b>Method:</b><br />
<br />
1. In a pan pour oil and drop the jeera. Once it splutters add the chopped onions, green chilies and the bell peppers. Toss them until it becomes slightly brown.<br />
2. Now add the peas and mix it around. Add the tomatoes and mix them. Now cook until the tomatoes become mushy. Add all the masala's, salt and toss it around. Turn down the heat and let it cook for a few more minutes.<br />
3. Meanwhile preheat your oven to 350F degree. Now in a baking dish spray some oil. Spread some butter on one side of the bread. Arrange them and bake it for 5- 7 minutes. <br />
4. Remove the bread from the oven. Spread butter on the other side and place it in the pan with the buttered side down. <br />
6. Top with the vegetable mixture. Bake it again for another 5 minutes. If you like top with shredded cheese as soon as you take it out so it has a chance to melt.<br />
<br />
Serve it hot with some soup.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com4tag:blogger.com,1999:blog-8828649424403648933.post-70643775901057119252011-02-05T12:05:00.000-08:002011-02-05T12:06:46.451-08:00Tres Leches CakeToday is my second son's Birthday. I baked Tres Leches Cake from Chef in You site. The cake was very tasty and moist. Tried some basic decoration with some items I had at home. Nothing fancy but my two boys liked the cake. I am not going to post the recipe as I followed it exactly. Please check out the recipe <a href="http://chefinyou.com/2010/05/tres-leches-cake-recipe/">here</a> .<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OKoVNB4YEEo/TU2tZidNmZI/AAAAAAAAA4U/7IqXW2lzd3k/s1600/DSCN0699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TU2tZidNmZI/AAAAAAAAA4U/7IqXW2lzd3k/s320/DSCN0699.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OKoVNB4YEEo/TU2tgiwU4LI/AAAAAAAAA4Y/hJpLGRw7dTc/s1600/DSCN0717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TU2tgiwU4LI/AAAAAAAAA4Y/hJpLGRw7dTc/s320/DSCN0717.JPG" width="320" /></a></div> Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com2tag:blogger.com,1999:blog-8828649424403648933.post-25538445756895699292011-02-01T13:29:00.000-08:002011-02-01T13:29:38.326-08:00Stuffed Dhal Batti<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCg2Nv0cU48nWVTUkPm9ggFfxxLv3M5TNOzS-JHxu46_hnd_Lrc_YlvIORMbpKD9LzFKw4qY0bXsSH1CjhAFNXlPiRX2eazEvaRPYtkTtkTdqPqsP1kwy9UjZ5iubWivfSmfmgfR8QwGM/s1600/IMG_0799.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCg2Nv0cU48nWVTUkPm9ggFfxxLv3M5TNOzS-JHxu46_hnd_Lrc_YlvIORMbpKD9LzFKw4qY0bXsSH1CjhAFNXlPiRX2eazEvaRPYtkTtkTdqPqsP1kwy9UjZ5iubWivfSmfmgfR8QwGM/s320/IMG_0799.JPG' border='0' alt='' /></a><br />
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<a href='http://1.bp.blogspot.com/_OKoVNB4YEEo/TUh0ZPhGkgI/AAAAAAAAA34/uLy2I5bwTI0/s1600/IMG_0805.JPG'><img src='http://1.bp.blogspot.com/_OKoVNB4YEEo/TUh0ZPhGkgI/AAAAAAAAA34/uLy2I5bwTI0/s320/IMG_0805.JPG' border='0' alt='' /></a><br />
<br />
I have been meaning to try this recipe for quite some time now. I first tasted this in Bombay during one of my visit. It was totally new to me. TO have batti (essentially atta baked) submerged in a bowl of dhal was a fascinating experience for me. So finally I looked up online and fond this <a href="http://www.youtube.com/watch?v=nyABAlgymqE">video. </a> Hmm.. stuffed bati now that is even better - roti, curry and dhal all in a bowl. I had to try it now..<br />
<br />
<b>Ingredients: </b><br />
<b>Stuffing :</b><br />
- 2 -3 medium potatoes boiled and mashed<br />
- 1 carrot shredded and boiled<br />
- handful of peas boiled<br />
- chili powder to taste<br />
- 1/4 tsp turmeric powder<br />
- 1 tsp oil<br />
- 1 tsp cumin<br />
- salt to taste.<br />
<br />
<b>Method: </b><br />
1. In a pan pour oil and add cumin. Once it splutters add the vegetables, salt, chili powder and turmeric. Mix them well. You should be able to make small balls from it. Keep them aside.<br />
<br />
<b>Bhatti</b><br />
- 2 cups of atta/Whole wheat flour<br />
- 1 tsp oil<br />
- salt<br />
- 1 tsp ajwain<br />
- water as required.<br />
<br />
<b>Method: </b><br />
1. Mix all the ingredients to a stiff dough. Separate them to golf sized balls.<br />
2. Roll them to small circles and in the middle add your stuffing and seal them tight.<br />
3. Preheat oven to 350 degree and bake these for 20 minutes. Do not place them in cookie sheet. Place them directly on the oven. Turn them over and bake for another 10 minutes.<br />
4. Remove and brush them with ghee.<br />
<br />
<b>Dhal: (I went wild here. I did not follow any measurement in particular)</b><br />
- 1 cup toor dhal<br />
- 1/4 cup split green moong<br />
- 1/4 cup yellow moong<br />
- 1/4 cup split black urad<br />
- 1/2 cup massor dhal<br />
- 1/2 cup channa dhal<br />
- 1 tomato chopped<br />
- 1 tsp oil<br />
- 1 tsp jeera<br />
- 1-2 green chilies<br />
- 2 red chilies<br />
- salt to taste<br />
<br />
<b>Method:</b><br />
1. I used the slow cooker but pressure cooker will work great too. I cooked the dhal till it becomes tender. About 4 hours on high when using slow cooker.<br />
2. In a wide pan add the oil, jeera and the chilies. Cook till it is slightly brown. Add your tomatoes and cook till it is slightly tender. Add your dhal, salt and let it boil for 5 minutes. You can garam masala but I skipped it.<br />
<br />
<b>Putting it all together:</b><br />
Just before serving break a bhati, pour dhal over the top and add a teaspoon of ghee to it. Eat it piping hot. The mild taste of dhal and the hard bhatti makes an awesome combination. Do not make this step ahead. You need it to be done just before you serve it.<br />
<br />
Sending it to <a href="http://mharorajasthanrecipes.blogspot.com/2011/01/bookmarked-recipes-every-tuesday-event_31.html">BookMarked recipe</a> hosted by Priya.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_92aemd3LCJY/TQaq1wUcqMI/AAAAAAAAOd8/k-9fM3EVde8/s320/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="200" src="http://2.bp.blogspot.com/_92aemd3LCJY/TQaq1wUcqMI/AAAAAAAAOd8/k-9fM3EVde8/s320/Bookmarked+Recipes+-+Every+Tuesday.png" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-46022786855887145682011-01-26T18:53:00.000-08:002011-01-26T18:53:36.043-08:00Thai Red Curry<a href="http://4.bp.blogspot.com/_OKoVNB4YEEo/TReCfxM7sUI/AAAAAAAAA2I/n98D3-FdxWA/s1600/IMG_0707.JPG"><img border="0" alt="" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TReCfxM7sUI/AAAAAAAAA2I/n98D3-FdxWA/s320/IMG_0707.JPG" /></a><br />
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I think it is fun to try different cuisines. Of the many options I have a soft corner for Thai food. I think it resembles our food a lot.. with coconut milk, ginger, lime, red chilies. So last week I tried making red curry but made it from scratch. I did not want to use the store bought paste as it has a lot of garlic in it. I am not a big fan of garlic so I completely skipped it ... One of the reason it is fun to make stuff from scratch. The recipe is simple once you collect your ingredients.<br />
<br />
<b> Ingredients for the Curry: </b><br />
- 2 cups of mixed vegetables cut to bit size pieces - (carrots, bell peppers, snow peas, long beans, baby corn, bamboo shoots)<br />
- 1 can coconut milk<br />
- 1 small red onion<br />
- 1 pack firm tofu cut in cubes<br />
- 2 tbsp oil<br />
- salt to taste<br />
- thai basil (optional - I just used a few leaves of regular basil leaves)<br />
<br />
<b>Ingredients for the Red Curry paste: </b><br />
Grind these to make a smooth paste<br />
- 5-8 Dried Red chilies (Soak in hot water for atleast an hour)<br />
- 1 tbsp Galangal <br />
- 1 stalk lemon grass<br />
- 5 -10 shallots or 1 medium red onions<br />
- 2 tbsp coriander seeds<br />
- 1/2 bunch cilantro<br />
- salt to taste<br />
<br />
<b> Method: </b><br />
1. In a pan pour the oil and add the ground paste. Now fry till it the oil separates. Now add the onions and saute till it becoemes tender<br />
2. Add the vegetables and give it a quick toss. Mix in the tofu cubes.<br />
3. Pour the coconut milk in it. Mix it all well. Add salt and if it is too thick add 1/2 cup water.<br />
4. Boil for about 15 minutes in a medium flame. Garnish with basil leaves if any.<br />
<br />
Serve it hot with jasmine rice.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com4tag:blogger.com,1999:blog-8828649424403648933.post-55669494793178239292011-01-18T07:57:00.000-08:002011-01-18T08:03:02.135-08:00Chocolate Cake<a href='http://4.bp.blogspot.com/_OKoVNB4YEEo/TTOppHu6n4I/AAAAAAAAA3Y/rWusNb-vOpw/s1600/IMG_0768.JPG'><img src='http://4.bp.blogspot.com/_OKoVNB4YEEo/TTOppHu6n4I/AAAAAAAAA3Y/rWusNb-vOpw/s320/IMG_0768.JPG' border='0' alt='' /></a><br />
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I know it is almost 20 days into 2011 but I had made this chocolate cake for a small get together in my home. I got the original idea from <a href="http://www.4thsensecooking.com/2010/04/perfect-chocolate-cake.html">4th sense cooking</a> and it was huge success. It was the "Perfect" chocolate cake. It was moist inside and it tasted like a small bite of heaven in my mouth. I did not make a single change to the recipe so see no point reposting it. I decorated the top with white chocolate chip and we loved the contrast. Make this and I am sure you will enjoy it.<br />
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<br />
Sending this to <a href="http://mharorajasthanrecipes.blogspot.com/2011/01/bookmarked-recipes-every-tuesday-event_17.html">Bookmarked Recipe's</a> hosted by Priya.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com8tag:blogger.com,1999:blog-8828649424403648933.post-58685481563567734462011-01-16T17:53:00.000-08:002011-01-16T17:53:50.140-08:00Kuli Paniyaram (Leftover idli batter magic)<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG8CWgsvyIvxGXIHBwGvO23hnJJgX-VLadjM7ERo3mkvZPFZ73m6A-7snZ-XpzUx98RKl30diPHt_wM3ZMAgCAiL2Fdqn7NsRGXqrn2sFks1WNCT_oHYerWqNCAB0zpX9VN_P6rHOLUc/s1600/IMG_0728.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG8CWgsvyIvxGXIHBwGvO23hnJJgX-VLadjM7ERo3mkvZPFZ73m6A-7snZ-XpzUx98RKl30diPHt_wM3ZMAgCAiL2Fdqn7NsRGXqrn2sFks1WNCT_oHYerWqNCAB0zpX9VN_P6rHOLUc/s320/IMG_0728.JPG' border='0' alt='' /></a> <br />
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<a href='http://2.bp.blogspot.com/_OKoVNB4YEEo/TTOeqGqI-ZI/AAAAAAAAA3A/Sg5usX0pchw/s1600/IMG_0734.JPG'><img src='http://2.bp.blogspot.com/_OKoVNB4YEEo/TTOeqGqI-ZI/AAAAAAAAA3A/Sg5usX0pchw/s320/IMG_0734.JPG' border='0' alt='' /></a><br />
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What do you do with your leftover idli batter. Make idli's and change them to idli upma or make "karacha ma dosai" - old idli batter mixed with atta. One other fun option is making this kuli paniyaram. The idli batter is not the exact recipe as the traditional chettinad style paniyaram but it definitely does the job for me. Add some vegi's to it and you have the perfect snack for your kids.. There is no exact measurement. Add them to suit your taste..<br />
<br />
<b>Ingredients: </b><br />
- idli batter <br />
- carrots shreded<br />
- onion finely chopped<br />
- cilatro some<br />
- chilies<br />
- salt<br />
<br />
1. Mix all the ingredients together. If your batter is too thick add some water to it. <br />
2. In you apam pan spray some oil in the holes. Add a spoonful of the batter in each of these holes.<br />
3. Cook them till it is golden brown. Turn it around and cook the other side.<br />
<br />
Serve it hot with chutney of your taste. mmm...GoodKalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com4tag:blogger.com,1999:blog-8828649424403648933.post-63456291657148484102011-01-07T11:55:00.000-08:002011-01-07T11:55:24.286-08:00Soy Nuggets Subji<a href="http://1.bp.blogspot.com/_OKoVNB4YEEo/TR4U2PX4gTI/AAAAAAAAA20/M7cQDRIDyTc/s1600/IMG_0684.JPG"><img border="0" alt="" src="http://1.bp.blogspot.com/_OKoVNB4YEEo/TR4U2PX4gTI/AAAAAAAAA20/M7cQDRIDyTc/s320/IMG_0684.JPG" /></a><br />
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I did not make any big resolutions this new year but for some reason my second post for the year is super healthy too. After tofu it is soy nuggets this time. To tell the truth I hate soy nuggets. To me they are mushy and tasteless. To top it, I can never figure out how to use it in my day to day cooking. But every time I go to the Indian store I religiously buy them. It sits in my pantry for a few months and then one day (this typically happens when I am very tiered) I soak them in boiling water. It then sits around until my daughter comes back from school. She takes one look at that and promptly says "Amma I don't think I am hungry today". To pacify her I abandon the idea of making soy nuggets and make whatever she wants for dinner. This time when I got it I figured I better read a little bit more about it and really make an attempt in making it taste better. I cam across <a href="http://sindhirasoi.com/2010/09/14/soya-nuggets-curry-recipe-ii/">a curry</a> in Sindi Rasoi and I think my love/hate relationship with soy nuggets has finally come to an end. I tried this with some variation and hurray, finally a delecious dish did emerge from these soy nuggets. So any one out there who has been struggling like me try this recipe out...<br />
<br />
<b>Ingredients: </b><br />
- 1/2 packet soy nuggets (I used Nutrela)<br />
- 1 big onion chopped<br />
- 3 tomatoes chopped<br />
- 2-3 green chilies<br />
- 1 tsp garam masala powder<br />
- 1 tsp corriander powder<br />
- 1 tsp turmeric powder<br />
- red chili powder to taste (I added it to give a little bit more flavor to the nuggets)<br />
- 1/2 beetroot pealed and chopped (This is optional. It gives a nice color)<br />
<br />
<b>Seasoning: </b><br />
- 1 tsp oil<br />
- 1 tsp jeera<br />
- 1 tsp fennel seeds<br />
<br />
<b>Method: </b><br />
1. Soak the soy nuggets in hot water for 30 minutes.<br />
2. In a pressure cooker add oil and the seasoning. Once it turns color add your chilies and onion. Fry till it is golden brown. Add tomatoes and cook till it mushes up. <br />
3. Now add turmeric powder, chili powder and corriander powder and give it a good mix. Add salt. Adjust to your taste but remember that your nuggets do not have any salt.<br />
4. Now squeeze your nuggets and add them to this mixture. Add water till the nuggets are immersed in water. Cook this for at least <i>FIVE whistles</i>. I think this is very important for the nuggets to turn soft.<br />
5. Once cooked remove the lid and add the garam masala powder and stir well. Let it boil for a few more minutes. <br />
<br />
Garnish and serve it hot with roti or rice.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-78117512162360886972011-01-03T17:59:00.000-08:002011-01-03T18:02:39.625-08:00Tofu & vegei Green puluv<a href="http://1.bp.blogspot.com/_OKoVNB4YEEo/TR4UGkTWlJI/AAAAAAAAA2s/_nnM2FAwgjg/s1600/IMG_0681.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_OKoVNB4YEEo/TR4UGkTWlJI/AAAAAAAAA2s/_nnM2FAwgjg/s320/IMG_0681.JPG" /></a><br />
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Tofu - You either love it or hate it but it is good for you. So I am trying to incorprate it in my day to day cooking. I got some of the Extra Firm tofu and I wanted to do something different. I came across this recipe <a href="http://www.honeywhatscooking.com/2009/12/tofu-dhaniya-rice-cilantro-rice-with.html">in Honey What's Cooking</a> and I absolutely fell in love with it. With some modifications to suit our taste here is how I did it.<br />
<b>Ingredients: </b><br />
- 1 pacakage Tofu (see notes)<br />
- 2 cups of mixed vegetable (I used mostly green vegetables like capsicum, peas, beans etc)<br />
- 1 onion chopped finely<br />
- 1 tsp roasted coriander powder (Grind this fresh for the best flavor)<br />
- 1 cup basmathi rice (Wash this and keep it aside for at least 10 min)<br />
- salt to taste<br />
<br />
<b>Grind to make a paste </b><br />
- 1 bunch corriander<br />
- 1 bunch mint leaves(optional but it tastes better with it)<br />
- 2-3 green chilies (adjust to taste)<br />
- small piece of ginger<br />
<br />
<b>Seasoning: </b><br />
- whole garammasala (I used few cloves, 1 cinnamon stick, 1 anise seed)<br />
- 1 tsp Jeera<br />
- 1 tsp fennel seeds<br />
- oil as needed<br />
<br />
<b>Method: </b><br />
1. In a pan pour oil and add the chopped tofu. Cook until it becomes golden brown on both sides. Take some for garnish and mash the rest to tiny bits using the back of your spoon. Remove from the heat and toss it with a little bit of the ground chutney, salt and coriander powder.<br />
2. Add more oil to the pan and all the ingredients for seasoning. Once the jeera starts to splutter a bit drop in your onion. Fry till golden brown. Toss in the rest of the vegi and toss it around. <br />
3. Add the soaked rice and mix it well. Mix in the remaining ground mixture and add two cups of water,salt and coriander powder. Bring this to a boil.<br />
4. Now reduce the heat to a medium, cover and cook for 20 minutes. While cooking if you feel it is too dry then add another 1/4 th cup of water.<br />
5. Once the rice is tender remove from the heat and fluff it with a fork. Garnish with the cubed tofu that you had set aside. Serve it hot with cold raita.<br />
<br />
Note: Tofu - I have used both extra firm and medium firm tofu. With extra firm you can garnish in the end with big pieces like I have shown in the picture. With medium tofu it becomes more like egg fired rice as they are easy to scramble<br />
<br />
Sending this to <a href="http://mharorajasthanrecipes.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event_13.html">Bookmarked Recipe's</a> hosted by Priya.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com5tag:blogger.com,1999:blog-8828649424403648933.post-6459275519645604332010-12-31T09:26:00.000-08:002010-12-31T09:28:05.984-08:00Microwave Coconut Balls<a href="http://3.bp.blogspot.com/_OKoVNB4YEEo/TR4NsDwq5TI/AAAAAAAAA2g/C9br6L_lTDw/s1600/IMG_0064.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_OKoVNB4YEEo/TR4NsDwq5TI/AAAAAAAAA2g/C9br6L_lTDw/s320/IMG_0064.JPG" /></a><br />
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Ha, the end of another year has come. So here is a simple and a sweet way to say goodbye to 2010 and welcome 2011. This is an easy sweet that can be done in the microwave. It is essentially my version of Brazilian kisses. You can use sparkling sugar to make it attractive for the little ones. This can be made a couple of days ahead. So a huge hit in parties.. Hopefully you will try this in one of your parties.<br />
<br />
<b>Ingredients: </b><br />
- 1 can sweetened condensed milk<br />
- 1 cup unsweetened coconut flakes (See notes)<br />
- 1/2 tsp butter<br />
- sparkling sugar/coarsely ground unsweetened coconut flakes (optional)<br />
<br />
<b>Method: </b><br />
1. In a microwave safe bowl add the butter, condensed milk and the coconut flakes. Give it a good mix. You need not reduce the power of your microwave. Start with 3 minutes. Remove and stir. Now cook for another minute. Remove stir. Do this till your mixture becomes one big lump. It took me about 7 min in my microwave oven. Just be sure you remove and stir it frequently.<br />
<br />
2. Cool this and roll them into balls. If it is too sticky apply little bit water when you roll these. You can then roll these balls in sparkling sugar or the ground coconut flakes. Arrange them in a cute muffin paper liners and serve. <br />
<br />
Notes - I had to buy my coconut flakes in a health store and I used <a href="http://www.bobsredmill.com/coconut-flakes.html">Bob red Mill</a> Try to use the unsweetened variety. The sweetened kind makes these ball really sweet. Sometime you do not get the right size flakes. If it is too big then just give it a whirl in your mixer.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-44718538875526439002010-12-27T15:27:00.000-08:002010-12-28T07:45:41.111-08:00Spinach and Angel Hair Pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OKoVNB4YEEo/TQfecCTH-tI/AAAAAAAAA1k/kZAIeRK_7Ls/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_OKoVNB4YEEo/TQfecCTH-tI/AAAAAAAAA1k/kZAIeRK_7Ls/s320/IMG_0626.JPG" width="320" /></a></div><br />
This is a simple and flavorful recipe from <a href="http://www.honeywhatscooking.com/2010/12/spinach-linguine-with-walnuts-oh-so.html">Honey, What's cooking</a> The best part was the use of whole wheat pasta, spinach and nuts which are all very good for your health.<br />
<br />
<b>Ingredients: </b><br />
- Whole wheat angel hair pasta (I used a box)<br />
- 1 packet (about 10-150z) washed baby spinach chopped (You can use frozen too)<br />
- 1 cup chopped walnuts and almonds<br />
- 1 small onion chopped (I am not a big fan of garlic so I use onion)<br />
- 1 tsp red chili flakes (adjust to taste)<br />
- 1/2 cup chopped basil leaves<br />
- 2 tbsp olive oil<br />
- 1 tomato chopped<br />
- salt to taste<br />
<br />
<b>Method: </b><br />
1. Cook your pasta as per the instruction in the package. When you drain the pasta reserve some of the cooking liquid.<br />
2. Heat a small pan and add the nuts. Toss them till they start to crisp. This takes a couple of minutes. Now keep this aside.<br />
3. Meanwhile heat a big pan and add the olive oil, onion and the red pepper flakes. Cook till the onion is slightly brown. Add the toasted nuts.<br />
4. Add spinach, salt and cover to cook this. The spinach will start wilting in the heat in about 3 minutes. <br />
5. Add the cooked pasta and toss it well with the spinach. Add the chopped basil and tomato. Toss it till the tomato heats through. Serve this hot.<br />
<br />
Note - If you like you can grate some fresh Parmesan cheese on top. I wanted it to be a healthy dish so I avoided it.<br />
<br />
Sending this to <a href="http://mharorajasthanrecipes.blogspot.com/">Bookmarked Recipe's </a> hosted by Priya.<br />
<br />
<img src="http://2.bp.blogspot.com/_92aemd3LCJY/TQaq1wUcqMI/AAAAAAAAOd8/k-9fM3EVde8/s320/Bookmarked+Recipes+-+Every+Tuesday.png" height="166" width="200" /><br />
<br />
and to <a href="http://www.girlichef.com/search/label/hearth%20and%20soul%20hop">Hearth and Soul</a><br />
<br />
<a href="http://www.girlichef.com/search/label/hearth%20and%20soul%20hop" target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/hearthnsoulgirlichef.jpg" border="0" alt="hearthandsoulgirlichef"></a>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com14tag:blogger.com,1999:blog-8828649424403648933.post-2376279704593467372010-12-23T09:05:00.000-08:002010-12-25T12:39:10.246-08:00Red lentil puluv<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUrCUH0e_-bYY3G2iMrnmz_59-8NC1iqTnlZOaUQnQ83TS2yL_fHWKMt3LEBuDEQqA5ygNwjVN9bfuIdbSw6TKyDZpbopuSjR3PBe8MnIDknDa2qJUV0TbrAFtZean9UZNhJSLhPJe7g/s1600/IMG_0618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUrCUH0e_-bYY3G2iMrnmz_59-8NC1iqTnlZOaUQnQ83TS2yL_fHWKMt3LEBuDEQqA5ygNwjVN9bfuIdbSw6TKyDZpbopuSjR3PBe8MnIDknDa2qJUV0TbrAFtZean9UZNhJSLhPJe7g/s320/IMG_0618.JPG" width="320" /></a></div><br />
I love cooking with red lentils. They cook really fast and they taste great. This is an easy one pot meal where you mix your dhal, rice and vegetables. It is slightly different from our traditional kichidi which is just dhal and rice for the most part.<br />
<br />
<b>Ingredients: </b><br />
- 1 cup red lentils <br />
- 1 cup rice (If you prefer more dhal then reduce rice to 3/4 cup)<br />
- Mixed vegetables (carrots, beans, peas, potatoes, cauliflower) to suit your taste<br />
- 1 onion thinly sliced<br />
- salt to taste<br />
<br />
<b>Seasoning: </b><br />
- 1 tsp jeera<br />
- 1 tsp fennel seeds (optional)<br />
- small piece of cinnamon stick<br />
- few cloves<br />
- 1 anise seed (I love the smell)<br />
- 1 tsp oil<br />
- few drops of ghee<br />
- 1-2 green chilies (Slit into half)<br />
- 1/4 tsp of ginger<br />
<br />
<b>Method: </b><br />
<br />
1. Wash and soak the lentils and rice in water for 10 - 15 minutes. Meanwhile prepare your vegetables. Cut all the vegetables to the same size so they cook easily.<br />
2. In a wide pan pour the oil and ghee. Once it becomes hot add your seasoning ingredients. Wait till they turn slightly brown. Add your ginger and chilies last.<br />
3. Now add the onion. Saute till it becomes slightly limp. Add the rest of vegetables and give them a quick toss. <br />
4. Add the soaked lentils and rice. Mix it all well. Now add water. I start with 2 cups of water. Bring this to a boil and now reduce the stove to a medium heat.<br />
5. Cover and cook for 20 minutes. Do not walk away from this. You might need to add some water if you find the rice to be undercooked. Typically I add a 1/2 cup more water.<br />
<br />
Remove from the heat, garnish with cilantro leaves and serve with a few drops of ghee for added flavor.<br />
<br />
(Note: You can make this dish using your pressure cooker too)<br />
<br />
Sending this lovely recipe to <a href="http://mharorajasthanrecipes.blogspot.com/2010/12/guest-hosting-my-legume-love-affair.html"> My Legume Love affair - MLA#30</a> hosted by Priay of Mharo Rajasthan Recipes. The event was started by <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">Susan</a>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com2tag:blogger.com,1999:blog-8828649424403648933.post-36256919365306016722010-12-18T07:32:00.000-08:002010-12-25T13:01:57.682-08:00Whole grain pasta with Spinach pesto<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OKoVNB4YEEo/TQfnHmzqzmI/AAAAAAAAA10/v4Wboh0bTUA/s1600/IMG_0674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_OKoVNB4YEEo/TQfnHmzqzmI/AAAAAAAAA10/v4Wboh0bTUA/s320/IMG_0674.JPG" width="320" /></a></div><br />
I have to apologize for the poor quality of the picture. But let that not deter you from trying this awesome spinach pesto recipe. The good thing is I did not use much oil and neither did I use any cheese. So it is perfect for a vegan meal and on top of it the whole dish comes together in about 15 - 20 minutes. <br />
<br />
<b>Ingredients: </b><br />
<br />
- 4-5 cup of whole wheat pasta (Penne or shell should work)<br />
- 2 tsp olive oil<br />
- 2 tsp of pine nuts and walnuts for garnish<br />
<br />
<b>For Pesto </b><br />
- 1 cup spinach (I used baby spinach)<br />
- 1/2 cup basil leaves<br />
- 1/3 cup roasted walnuts<br />
- 1/3 cup pine nuts<br />
- 2-3 sundried tomatoes in oil (1 used about 2 tsp of oil that comes with the tomato)<br />
- 1 onion chopped and sauted to golden brown.<br />
- garlic (if you like)<br />
<br />
1. Cook your pasta as per the instruction in your package. Toss the pasta with the olive oil. Reserve 2 cups of the cooking water from the pasta.<br />
2. Grind the ingredients for the pesto to a smooth paste. If you need to use the cooking water for the pasta.<br />
3. In a big saute pan pour add the pasta and the pesto sauce and toss it around. If you feel it is too dry then add the reserved cooking water from the pasta. Mix them sauce until the pasta is well coated.<br />
4. Sprinkle the pasta with the pine nuts and walnuts. This adds a crunch to the pasta.<br />
<br />
Optionality serve it with some fresh grated parmesan cheese.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-74653484655578775732010-12-14T14:13:00.000-08:002010-12-25T12:55:48.861-08:00Preasure Cooker Baingan Bharta/ Eggplant in a spicy tomato sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OKoVNB4YEEo/TQffxDEet6I/AAAAAAAAA1s/O3XxhoaaAGs/s1600/IMG_0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_OKoVNB4YEEo/TQffxDEet6I/AAAAAAAAA1s/O3XxhoaaAGs/s320/IMG_0629.JPG" width="320" /></a></div><br />
Most of my readers must be familiar with Beingan Bharta. Eggplants are roasted and smashed and this is blend with a flavorful spicy tomato sauce. I typically use my oven to make this as I have an electric stove. I was browsing <a href="http://www.honeywhatscooking.com/#uds-search-results">this site (she has some awesome recipe) </a> when I came across the recipe where she cooks the eggplant in a pressure cooker. I wanted to try it and it was a great hit in my house. <br />
<br />
<b>Ingredients :</b> <br />
- 2 big eggplant (I used the big American eggplant)<br />
- 1 big onion chopped<br />
- 2-3 tomatoes chopped<br />
- 1 tsp chili powder (adjust to taste)<br />
- 1 tsp <a href="http://adiruchi.blogspot.com/2010/03/garam-masala.html">garam masala</a><br />
<br />
<b>Seasoning</b><br />
- 1 tsp oil<br />
- 1 tsp jeera<br />
<br />
<b>Method</b><br />
1. Peal the skin from your eggplant. Cut it in half. In a pressure cooker add some water and the eggplant. Cover and cook for 1 whistle. <br />
2. Meanwhile in a pan pour oil and add the jeera. Once it is brown add your onions. Cook till it really shrinks. This takes at least 10 minutes in a slow heat.<br />
3. Now add tomatoes, chili powder and cook till they become very soft. Let it be on a slow heat for at least 15 minutes <br />
4. Now remove the eggplant. Mash it with a fork. As they are cooked in a preasure cooker they mash very easily. Add this to the pan. The longer you cook the better it tastes. I cooked mine for 45 minutes at a very low heat mixing it periodically.<br />
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Garnish and serve it hot with rice or better with roti's or Nan<br />
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Sending this to <a href="http://mharorajasthanrecipes.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event_13.html">Bookmarked Recipe's</a> hosted by Priya and also to Heart and soul.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/_92aemd3LCJY/TQaqTm60hMI/AAAAAAAAOd4/XcEKrHBcvXo/s320/Bookmarked+Recipes+-+Every+Tuesday.png" width="220" /></a></div><br />
<a href="http://www.girlichef.com/search/label/hearth%20and%20soul%20hop" target="_blank"><img alt="hearthandsoulgirlichef" border="0" src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/hearthnsoulgirlichef.jpg" /></a>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com6tag:blogger.com,1999:blog-8828649424403648933.post-69483495886150812032010-12-13T07:26:00.000-08:002010-12-25T12:50:37.351-08:00Easy Paruppu Thogayal<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OKoVNB4YEEo/TQY6i2kyf6I/AAAAAAAAA1U/oj-cJG6WbeE/s1600/DSCN0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TQY6i2kyf6I/AAAAAAAAA1U/oj-cJG6WbeE/s320/DSCN0113.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I learnt this paruppu thogayal from my MIL. This is a very easy and tasty thogayal. It goes very well with spicy kulambu like milagu kulambu or vetha kulambu. It has no spice in it so you and your kids can also have this thogayal.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><b>Ingredients</b><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-2/3 cup Yellow Moong dhal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-1/4 cup Shredded Coconut</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>Method</b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.Dry Roast Moong dhal until it turns light brown color. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2.Soak it in water for 1 hour.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3.Grind the moong dhal with coconut and salt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve it with rice and vetha kulambu. Perfect for a cold winter day.</div><img height="72" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TQY6i2kyf6I/AAAAAAAAA1U/oj-cJG6WbeE/s320/DSCN0113.JPG" style="filter: alpha(opacity=30); left: 428px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 191px; visibility: hidden;" width="96" />Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com1tag:blogger.com,1999:blog-8828649424403648933.post-23079140119455691962010-12-07T13:14:00.000-08:002010-12-25T12:33:48.622-08:00Quinoa Eggplant rice<a href="http://3.bp.blogspot.com/_OKoVNB4YEEo/TP6fyU_p_zI/AAAAAAAAA04/pooO98ia6HA/s1600/IMG_0615.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_OKoVNB4YEEo/TP6fyU_p_zI/AAAAAAAAA04/pooO98ia6HA/s320/IMG_0615.JPG" /></a><br />
This recipe is a total inspiration from <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/11/quinoa-vangibhath.html">Priya's blog.</a> This one was a brilliant use of the super nutritious quinoa in our traditional cooking. I got her inspiration but I used my mom's method of making this dish. I would have never guessed quinoa to go well with eggplant but this dish was super yummy.<br />
<br />
<b>Ingredients :</b><br />
- 2-3 eggplants cut to bite size pieces(I used the Japanese eggplant)<br />
- 1 cup quinoa<br />
- 1 tsp <a href="http://adiruchi.blogspot.com/2009/12/curry-podi.html">curry powder</a><br />
- 1 tsp turmeric powder<br />
- salt to taste<br />
<br />
<b>Seasoning :</b><br />
- 1 tbsp oil<br />
- 1 tsp mustard seeds<br />
- 1 tsp urad dhal<br />
- 1/2 tsp jeera<br />
- pinch of hing<br />
- peanuts (optional)<br />
- curry leaves (0ptional)<br />
<br />
<b>Method: </b><br />
1. Wash the quinoa and then add two measure of water for one measure of quinoa. Microwave it for 20 minutes. The grain will turn into a glossy color. You can fluff this with your fork.<br />
2. In a large pan add the oil and the seasoning ingredients. Once the urad dhal turns brown add your chopped eggplant. Add turmeric and salt and cook till the eggplant becomes soft. Now add the curry masala and mix till the spices coat the eggplant well.<br />
3. Turn the heat down and add the cooked quinoa and mix it well. Use a fork for this other wise the quinoa breaks a lot. <br />
<br />
Serve hot with raita or papad.<br />
<br />
Sending this recipe to <br />
Bookmark recipes <a href="http://mharorajasthanrecipes.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event.html">created by Priya of Mharo Rajasthan</a> and <a href="http://usmasala.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event.html"> and hosted by US masala.</a> <br />
<a href="http://mharorajasthanrecipes.blogspot.com/2010/10/guest-hosting-cooking-with-whole-foods.html">Cooking with whole grains guest hosted by Priya Mitharwal</a> and started by <a href="http://kiranjay.blogspot.com/">Kiran</a>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-72167728133810939822010-11-21T06:08:00.000-08:002010-12-14T14:25:23.453-08:00ThengaPal(Coconut Milk) ThengozhalWe tried this snack after seeing the recipe in a cooking show. Thengozhal, similar to murukku is a savoury snack. To make it you need a thengozhal press. You can get that in India. Normally the dough for thengozhal is prepared by mixing the flour with water. In this recipe we use coconut milk. The addition of coconut milk makes it crispy and also the thengozhal has a rich taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OKoVNB4YEEo/TOkntnQT06I/AAAAAAAAA0w/loqTHXK_GD8/s1600/562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://4.bp.blogspot.com/_OKoVNB4YEEo/TOkntnQT06I/AAAAAAAAA0w/loqTHXK_GD8/s320/562.JPG" width="240" /></a></div><br />
<br />
<strong>Ingredients</strong><br />
<br />
- 1 cup Rice flour<br />
- 1 tablespoon Uradh dhal flour<br />
- 1 tablespoon Butter<br />
- 1/2 tsp Salt<br />
- 1.5 cup Coconut milk (Adjust quantity based on the dough consistency)<br />
- 1/4 tsp Jeera<br />
- Oil for frying<br />
<br />
<strong></strong><br />
<strong>Method</strong><br />
<br />
1. Mix flour, butter, salt and jeera. Add coconut milk and make the flour into a stiff chapathi like dough.<br />
2. Heat oil in a deep bottom frying pan. Check if the oil is hot by adding a small piece of dough to the oil. If the dough raises up immediately then the oil is ready for frying.<br />
3. Add the dough in the thengozhal press. Squeeze the press and make into zigsaw circle shapes.<br />
4. Try it over a plastic sheet and once you get the idea directly squeeze the mould in the oil.<br />
5. Deep fry the thengozhal until its done. You can take it when its light brown or wait until it turns golden brown.<br />
6. Drain them over paper towels.<br />
<br />
Store it in air tight containers and enjoy the snack with your evening cup of tea or coffee.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-49403650037040736282010-11-10T17:56:00.000-08:002010-11-10T17:57:54.934-08:00OkkaraiAnother sweet we prepared for this diwali. This is commonly prepared in many south indian houses during diwali. A simple sweet but a tasty one. Forget your diet and eat this with a dollop of ghee. It is definitely worth it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OKoVNB4YEEo/TNtNHa_4P3I/AAAAAAAAA0o/q9kFwLqa3ro/s1600/186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://3.bp.blogspot.com/_OKoVNB4YEEo/TNtNHa_4P3I/AAAAAAAAA0o/q9kFwLqa3ro/s320/186.JPG" width="320" /></a></div><br />
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<b>Ingredients</b><br />
<br />
- 1 cup Chana Dhal<br />
- 1 tbsp Rice<br />
- 2 cup Jaggery<br />
- 2 Tbsp ghee<br />
- few cashew<br />
- 1 tbsp oil<br />
- pinch of cardamom<br />
<br />
<b>Method</b><br />
<br />
1. Dry roast chana dhal and rice until the lentils turns light brown and you get the aroma.<br />
2. Soak the dhal in water for 1 hour.<br />
3. Grind the dhal in blender into a coarse paste.<br />
4. Steam the paste in idli plates for 10 minutes (similar to idli).<br />
5. Pour oil in a frying pan and add the steamed dhal.Fry this until the dhal crumbles into small pieces<br />
6. In another pan add jaggery and add water until the jaggery is immersed <br />
7. Boil this until the jaggery melts thoroughly. Filter it to remove any impurities.<br />
8. Boil the liquid again until you get the proper consistency. To check the consistency pour a drop in a plate. Try rolling this drop between your thumb and index finger. If it turns into a ball then the consistency is correct.<br />
10. Add the jaggery mixture to the channa dhal and reduce the flame. Stir it until it is mixed properly and the channa dhal is fluffy and dry. Add the ghee and stir it again.<br />
11. To this, add roasted cashews and cardamom.<br />
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Serve this with a dollop of ghee.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com3tag:blogger.com,1999:blog-8828649424403648933.post-9252886872745221262010-11-02T16:13:00.000-07:002010-11-05T17:23:52.775-07:003 - Minute Microwave Mysore PakEveryone must be busy making Diwali sweets. This time I thought of making something simple. With two kids I didn't want to spend a long time in the kitchen. I saw this recipe in The Hindu paper online. The mysore pak was very tasty and it was ready in 3 minutes. Try it out and you will love the taste. <br />
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<b>Ingredients</b><br />
<br />
- 1/2 cup Besan powder<br />
- 1 cup Powdered sugar<br />
- 1/2 cup Ghee: half cup <br />
- 2 tsp Milk <br />
<br />
<b>Method</b><br />
<br />
1.Melt ghee in a microwave for one minute on high. Now mix all the ingredients in the melted ghee. Mix well.<br />
2.Microwave the mixture for three minutes. Remove the mixture in between and mix well. You can see bubbles forming on the mixture.<br />
3.This is the right consistency. Now remove and mix nicely and pour over a greased plate. <br />
4.After 10 minutes cut into pieces. Remove after it cools completely. <br />
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Note: The mysore pak was a little crisp. We all loved the taste but if you want a softer texture check the mixture after 1.5 minutes. Then keep it for another 30 seconds and check it again. If you see the bubbles then you can pour it in a greased plate.Kalyani & Gayatrihttp://www.blogger.com/profile/17599722880888216904noreply@blogger.com10