Indus Ladies

September 28, 2011

Hot Milk Cake


Ingredients :
  • Eggs - 4
  • Sugar - 2 cups
  • Vanilla extract - 1 tsp
  • All purpose flour(maida) - 2 1/4 cups
  • Baking Powder - 2 1/4 tsp
  • Milk - 1 1/4 cups
  • Butter - 10 tbsp, cubed
    Method :
    1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
    2. In a pan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
    3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
     



    September 23, 2011

    Tomato Rasam




    Ingredients :
    • Tomato - 2 
    • Pepper - 1/2 tsp
    • Cumin Seeds - 1/2 tsp
    • Coriander Seeds - 1/2 tsp
    • Garlic - 3 pods
    • Red Chillies - 2 to 3
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Asafoetida (Hing) - a pinch
    • Onion - 1 tsp (one inch piece, chopped)
    • Curry leaves - 2 strands
    • Turmeric powder - 1/4 tsp
    • Coriander leaves - for garnishing
    • Oil - 2 tsp
    • Salt

    Method :
    1. In a mixie grind the pepper, cumin seeds, coriander seeds, garlic, red chillies and tomatoes to a fine paste. 
    2. Heat oil in a pan add mustard seeds, urad dal and curry leaves. Then add little pieces of onion, grinded paste, asafoetida and 2 cups of water (add water for your required consistency).
    3. Then add turmeric powder, required salt and make to boil until raw smell goes. It takes only 5 to 10 minutes. 
    4. Garnish with coriander leaves  and serve hot with  rice.
    Tips : 
    • At last add a teaspoon of ghee to tamato rasam after switch off the flame. It gives extra taste and smell to tomato rasam.

    September 15, 2011

    Suraikai Koottu/ Bottle gourd koottu





    In south India we use toor and moong dal a lot. I think almost we use every day in our cooking specially for koottus, dal's and sambars.One more important ingredient in this kootu is bottle gourd. Bottle gourd is very good for health,it makes your body cool and reduces weight because it has lot of water content.I like to serve this with rice and pappad,also with chapathis.


    Ingredients :
    • Bottle gourd - 1 medium size (chopped)
    • Toor dal - 1/2 cup
    • Moong dal - 1/2 cup
    • Onion - 1/2 medium size (chopped)
    • Tomato - 1/2 (chopped)
    • Turmeric Powder - 1/2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - 1 strand
    • Asafoetida - a pinch
    • Oil - 2 tbsp
    • salt
    For Grinding :
    • Coconut - 1/4 cup (grated)
    • Cumin seeds - 1 tsp
    • Green chillies - 3 to 4
    Method :

    1. Peel and chop the bottle gourd into cubes.Wash the moon dal and toor dal together.
    2. Add onions, tomatoes, turmeric powder with the dal and cook it with some water.
    3. When the dal was half cooked add the bottle gourd pieces and let it cook till soft. Let this keep aside.
    4. Mean while grind the coconut, cumin seeds and green chillies to a smooth paste with little water.
    5. Heat oil in a pan add mustard seeds let it splutter then add urad dal, asafoetida, curry leaves. Then add the cooked dal and bottle gourd mix, then add the grinded paste,required salt and make to boil for few minutes and switch off the flame.
    6. Suraikai koottu is now ready to serve !!!  Serve hot with rice or chapathi .

    August 24, 2011

    Paneer Payasam




    Ingredients :

    • Paneer - 1/2 cup (grated)
    • Milk - 1 cup
    • Custard powder -  3 tbsp
    • Condensed Milk -2 tbsp
    • Sugar - as required
    • Dry fruits - almonds, cashews, raisins (chopped into pieces)
    Method :
    1. Heat the wide pan with 2 cups of water and make to boil . Now place the another small vessel  inside the wide pan of boiling water. Now we are cooking in this small vessel using the heat from the boiling water and not directly from the original heat source. This is called double boiling method.
    2. In the small vessel add the milk, custard powder and make to boil. 
    3. Then add paneer, condensed milk, required sugar, mix well and make to boil. Then switch off the flame and add dry fruits mix well.
    4. Keep it refrigerate and serve cold.

    August 22, 2011

    Beetroot Rice




    Beetroots are a rich source of antioxidants and filled with nutrients, and they can be used in multiple ways like  salads, juices, making patties for sandwich, and with rice. Today i have used beets with rice, so called Beetroot rice. 


    Ingredients :
    • Cooked Rice - 2 cups
    • Beetroot - 2 (grated or chopped into small pieces)
    • Onion - 1 (chopped )
    • Tomato - 1 (chopped)
    • Mustard Seeds - 1 tsp
    • Urad dal - 1/2 tsp
    • Channa dal - 1 tsp
    • Curry Leaves 
    • Green chillies - 3 to 4
    • Ginger & Garlic paste - 1 tsp
    • Turmeric Powder - 1/2 tsp
    • Coconut -  1/4 cup (grated)
    • Salt - for taste
    • Oil - 2 tsp
    Method :
    1. Heat oil in a pan add mustard seeds, urad dal and channa dal. Let the mustard seeds crackle then add curry leaves and green chillies.
    2. Add onions fry untill turns light brown. Then add ginger & garlic paste, chopped tomatoes and fry well.
    3. Add the grated/chopped beetroot, mix well add 2 cups of water, turmeric powder and required salt. Cover it with a lid and cook until  the betroot gets cooked.Water gets fully absorbed at the end.
    4. Add the grated coconut and mix well for a minute and switch off the flame.
    5. Once it is done add the cooked rice, sprinkle needed salt and mix well.
    6. Beetroot Rice is now ready to serve. Enjoy !!!! 

    Tips :
    • You can also add green peas with the beetroot. 
    • You can also add some extra spices for your choice.


    Beetroot


    August 17, 2011

    Apple & Almond Shake



    Ingredients : 

    • Apple - 2
    • Almond - 10 to 12
    • Sugar - as required
    • Milk - 1 1/2 cup
    • Cardamom Powder - a pinch

    Method :
    1. Wash and peel the apples. cut the apples into small pieces.
    2. In a mixie blend the apple pieces, almonds, sugar and milk to smooth paste.
    3. Now add crushed ice, cardamom powder and blend for one more minute.
    4. Serve chill with chopped almonds and apple slices.
    5. Delicious and healthy Apple Almond shake is ready to enjoy.


    August 15, 2011

    Tomato Chutney



    Ingredients :
    • Tomato - 4 (medium size)
    • Big Onion - 2 (medium size)
    • Red Chillies - 5
    • Curry Leaves -  3 strands
    • Mustard seeds - 1 tsp
    • Urad dal - 1 tsp
    • Oil  
    • Salt 
    Method :
    1. Cut the onions and tomatoes into small pieces. Heat 2 tbsp of oil in a pan add 2 strands of curry leaves and red chillies. Then add onions fry for sometime, finally add tomatoes. Saute till the tomatoes are half cooked. Switch off the flame and allow the mixture to cool. 
    2. Grind it in a mixie by adding required salt.If you are having doubt about chillies,keep away 1 or 2 roasted chillies.After grinding check for the taste and add the chillies if needed.
    3. After grinding, heat 3 tbsps of oil in a pan add mustard seeds, urad dal and curry leaves. After mustard seeds crackle pour the grinded chutney, cook until oil separates from the chutney (hardly it will take 2 to 3 minutes) and switch off the flame.
    4. Tomato chutney is now ready to serve with Idli or Dosa. 
    Tips :
    • While seasoning excess of oil will help the chutney to stay fresh for a longer period.
    • No need to add water while grinding the chutney.


    August 9, 2011

    Kumba Chicken





    This recipe is one of the chinese non-veg dish and is known for its delicious and unique taste. I learnt this from tv cooking show done by the chef. This kumba chicken is guaranteed to tingle the taste buds of all non-veg lovers..!  


    Ingredients :
    • Boneless chicken pieces - 10 no (medium size)
    • Onion - 1 (very finely chopped)
    • Capsicum - 1 cup  from 3 colors of capsicum (very finely chopped)
    • Garlic - 1 tbsp (finely chopped)
    • Ginger - 1 tbsp (finely chopped)
    • Celery leaves - 1 tbsp (finely chopped)
    • Cashews - 6 no
    • Green chillies - 3 (finely chopped) 
    • Soya sauce - 2 tsp 
    • Honey - 1 1/2 tsp
    • Vinegar - 1 1/2 tsp
    • Spring onions - 1/4 cup (chopped)
    For Marination : 
    • Egg - 1/2 
    • Aginomotto - a pinch
    • Corn flour - 1 1/2 tsp
    • All purpose flour (maida) - 1 1/2 tsp
    • Salt - for taste 
     Method :
    1. Marinate the chicken pieces given in 'for marination' section. Mix well, if you need add little water.Immedietly deep fry the marinated chicken pieces until turns golden color  and keep aside.
    2. Heat the oil in a pan add garlic, ginger, onion,celery leaves and cashews, fry until onion turns golden color. Then add capsicum(all three color capsicum) and fry for sometime.
    3. Now add aginomotto, salt and green chillies mix well. Then add soya sauce, honey, vinegar, mix well by adding little water and bring this mixture to boil.
    4. Now add deep fried chicken pieces and mix untill all the mixture coated well with the chicken pieces. Finally add some spring onions mix well and switch off the flame.
    5. Delicious chinese kumba chicken is now ready to serve. 


    July 30, 2011

    Spinach and Carrot Pulav

    Spinach offers twice as much fiber as other greens. It is a good source of iron & loaded with vitamins and minerals, some of which are hard to find in other foods




    Ingredients :
    • Basmathi rice - 2  cups 
    • Spinach - 2 cups (chopped)
    • Carrot - 1 cup (grated)
    • Onion - 1 (chopped)
    • Bay leaf - 1
    • Cinnamon - 1 inch 
    • Cloves - 2
    • Cardamom -  2
    • Fennel seeds (sombu) - 1/4 tsp
    • Green chillies - 4 
    • Ginger & Garlic paste - 2 tsp
    • Curry leaves - 2 strands
    • Mint leaves - 1 handful
    • Coriander leaves - 1 handful
    • Chilli powder - 1 tsp
    • Salt - as per taste
    • Ghee - 2 tsp
    • Oil - 2 tsp
    Method :
    1. Wash and soak the rice for 10 min and then drain the water completely. Heat 1 tsp of ghee in a pan  and fry the rice till it does not stick to the pan in a medium flame and keep aside.
    2. Heat the oil and ghee in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, curry leaves and green chillies. Then add onions fry untill becomes golden brown color. Now add ginger & garlic paste saute until raw smell goes. Add mint and coriander leaves and mix well. 
    3. Now add spinach and carrot fry for some time atleast 5 min. Add chilli powder and mix well.
    4. Add 3 cups of water. Let the mixture come to boil. Now add rice and required salt. Mix everything well.
    5. In this stage reduce the flame, close the pan and cook  till all the water gets absorbed. Check in between so that it doesn't get burnt.
    6. Now pressure cook the rice for 3 whistles and switch off the flame. Garnish with coriander leaves.
    7. Spinach & Carrot Pulav is ready to eat. Serve with raita, papad or your favourite curry.



    July 24, 2011

    Sambar (Hotel Style)





    Ingredients : 
    • Toor dal - 1/2 cup
    • Red Pumpkin (poosanikai)  - 1/4 (finely chopped)
    • Onion - 1 (chopped)
    • Tomato - 1 (chopped)
    • Mustard seeds - 1 tsp
    • Urad dal - 1 tsp
    • Turmeric powder - 1/2 tsp
    • Tamarind - small round size 
    • Asofoetida - 1/2 tsp
    • Curry leaves - 2 strands
    • Coriander leaves - 1/4 cup (finely chopped)
    • Jaggery - 1/4 tsp
    • Salt - for taste
    • Ghee - 2 tsp 
    • Oil - 2 tsp 
    For Dry Roast : 
    • Red chillies - 6
    • Channa dal (kadalai parupu) - 1 tsp
    • Coriander seeds - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Fenugreek seeds - 1/2 tsp
    Method :
    1. Pressure cook the toordal and pumpkin  along with 2 cups of water and turmeric powder for about 6-7 whistles (it should be finely smashed).
    2. Heat the pan add all ingredients given in 'for dry roast' section, fry without adding oil until turns brown color (until nice aroma comes out). After it cools grind it to fine powder and keep aside.
    3. Heat 2 tsp of oil and 1 tsp of ghee in a pan add mustard seeds, urad dal, and curry leaves. Now add onions fry until turns light brown and add little salt. Then add tomatoes and fry for some time.
    4. Now add tamarind juice, 1/4 cup water and asofoetida make to boil. In this time add few curry leaves and coriander leaves. 
    5. Add dry roast powder (before adding make the powder to liquid by adding some water to avoid the formation of lumps). Then add the cooked dal (smash it nicely using whisk or any spatula) and water,  make to boil for some time. Now add the required salt for sambar.
    6. Now add jaggery and mix well. At last add some curry leaves, coriander leaves and 1 tsp of ghee and switch off the flame. 
    7. Hotel style sambar is now ready to serve hot. This sambar goes very well with Idly, Dosai, Pongal, Urad dal Vadai, Plain rice and other tiffin items.
    Tips : 
    • You can also add vegatables like carrot, beans, drumstick etc.. of  your choice.You need to add the vegatables after adding the tamarind juice and cook until all the vegetables are fully cooked, then proceed with step 5.

    July 19, 2011

    Semiya payasam (Vermicelli Payasam)




    Serves : 2

    Ingredients :

    • Semiya/Vermicelli - 1/4 cup
    • Milk - 3  cups or more depending on the consistency
    • Sugar - 1/2 cup or more
    • Cashews - 6 no
    • Raisins - 6 no
    • Cardamom Powder - a pinch
    • Saffron - a pinch
    • Ghee - 2 tsp 

    Method :

    1. Heat 1 tsp of ghee in a pan fry cashews till light golden brown and keep aside. In the same pan fry the raisins for few seconds and keep aside.
    2. In the same pan heat 1 tsp of ghee fry the vermicelli till it turns golden brown and keep aside.
    3. In a separate pan boil the milk then add the roasted vermicelli and cook for 15 minutes in a medium flame stirring occasionally. 
    4. Add sugar, cardamom powder, saffron and cook for 5 minutes.
    5. Now add the roasted cashews and raisins and switch off the flame.
    6. Serve hot or cold.
    Tips :
    • Once you turn off the flame the semiya payasam will get thicken after sometime. The payasam thickens even when refrigerated. So at the time of serving add some few tablespoons of warm milk and mix well and serve. 
    • Here i  used the ordinary vermicelli so i roasted with the ghee(step 2). If you use the roasted vermicelli (available in indian stores) skip the step 2. 

                                            


    July 16, 2011

    Pepper Chicken






    Ingredients :

    • Chicken - 1/2 kg
    • Onion - 2 (finely chopped)
    • Tomato - 2 (finely chopped)
    • Ginger & Garlic paste - 2 tsp
    • Chilli powder - 1 tbsp
    • turmeric powder - 1 tsp
    • Coriander powder - 1 tbsp
    • Crushed pepper corns - 2 tbsps
    • Lemon juice - 1 tbsp
    • Coriander leaves - for garnishing (finely chopped)
    • Salt - for taste
    • Oil - 2 tbsps
    For Seasoning  : 
    • Cinnamon - 2 sticks
    • Cardomom - 2
    • Cloves - 3
    • Bay leaf - little
    • Fennel seeds(sombu) - 1 tsp 
    • Curry leaves - 2 strands 

     Method :

    1. Marinate the chicken pieces for 30 minutes with chilli powder, turmeric powder, ginger garlic paste(1 tsp) and salt.
    2. Heat oil in a pan add the given items 'for seasoning' one by one in the given order.
    3. Add the onions and saute till the oil separates. Then add ginger garlic paste, turmeric powder mix well so that it does not get burnt. 
    4. Now add the tomatoes mix well and add coriander powder. Then add 1/4 cup of water, close the pan with a lid and cook for 5 min in a medium flame. Now you can see oil separates on the top .
    5. Now add the marinated chicken pieces mix well with the masala. Saute till the moisture come out from the chicken. Now there wil be enough water in the chicken to get cooked. Add the required salt. Close the pan and cook for 10-12 min in a medium flame. If not cook for some more time.
    6. Once the chicken pieces are cooked well, then add crushed pepper corns and mix well.
    7. Then add the lemon juice after switch off the flame and garnish with coriander leaves.

    July 13, 2011

    Chicken Briyani



    Ingredients :
    • Chicken - 1/2 kg 
    • Basmathi Rice - 2 cups
    • Big Onion - 2 (size - medium, chopped)
    • Tomato - 2 (chopped)
    • Coconut milk - 1 cup  + 2 cups water
    • Green cillies - 3
    • Mint leaves - 1 handful
    • Coriander leaves - 1 handful
    • Cloves - 4 
    • Cardamom - 2
    • Cinnamon - 2 pieces
    • Bay leaf - 2 small pieces
    • Fennel seeds(sombu)  - 1 tsp
    • Salt
    • Oil
    For Marination :
    • Red chilli powder - 1 tbsp
    • Coriander powder - 1 1/2 tbsp
    • Turmeric powder - 1 tsp
    • Ginger Garlic paste - 1 tsp
    • Thick Curd - 1/4 cup
    • Briyani masala - 1 tsp (optional)
    • Salt - 1 tsp
    Method :
    1. Cut the chicken pieces to the required size. Wash it, drain the water completely and marinate with the items given in 'for marination'. Let it get marinated for 1 hr or overnight in fridge.  
    2. Wash and soak the rice for 10 min and then drain the water completely. Heat 1 tsp of ghee in a pan  and fry the rice till it does not stick to the pan in a medium flame and keep aside.
    3. Heat 2tbsp of oil and 1 tbsp of ghee in another pan add cloves, cardamom, cinnamon, bay leaf, fennel seeds. Now add the onions, little salt fry untill becomes golden brown. Then add ginger & garlic paste, mint leaves and tomatoes cook for few minutes.
    4. Then add the marinated chicken pieces mix well  in a medium flame for 2 min. Now reduce the flame and cover it with a lid, let the chicken get cook for 5 min.
    5. Add 1 cup of coconut milk and 2 cups of water. Let the mixture come to boil. Now add rice and required salt. Mix everything well.
    6. In this stage reduce the flame, close the pan and cook for 7 min(cook till all the water gets absorbed). Check in between so that it doesn't get burnt.
    7. In another stove heat the dosa tawa in a medium flame. Open the lid after 7 min mix everything well. Now reduce the flame tobe very low. 
    8. Now close the pan with the hot dosa tawa so that the top portion gets cooked by the heat of the tawa. Heat of the tawa will be there for 5 min. If you have another tawa, can be used side by side. (If you dont have another tawa dont worry, heat this tawa one more time and put it on the top).By the second time the briyani will be cooked.Garnish with coriander leaves.Now chicken briyani is ready to eat.
    9. Serve chicken briyan along with  raita. 
    Tips :
    • You can also prepare chicken briyani without adding coconut milk. Instead of that add same amount of water.
    • If you dont have the dosa tawa to put on the top, after the water gets absorbed (step 6), close the pan with lid and cook for 5 min more in low flame stirring in between, if not cook for some more time.
    • Dont forget to add the mint leaves, it gives  good taste & flavour to briyani.

    July 12, 2011

    Gobi 65





    Ingredients :

    • Cauliflower - 1 (medium size)
    • Onion - 1 (cut into thin slices)
    • Capsicum - 1 (small, cut into thin strips)
    • Chilli Powder -1 tsp
    • Cornflour - 3 tbsp
    • Soya Sauce - 1 tsp
    • Tomato Sauce - 1 1/2 tsp
    • Ajinomoto - a pinch
    • Salt - to taste
    • Oil 

    Method :

    1. Clean the cauliflower and cut into smal florets. Soak it in hot water for 5 minutes.
    2. Drain the Cauliflower florets and add cornflour, chilli powder, salt. Mix it well with hands. If needed sprinkle little water.
    3. Heat the oil in a pan, deep fry the cauliflower florets till golden brown and keep aside.
    4. In another pan heat 2 tsp of oil add onions, capsicum and little salt fry for 2  to 3  min till the onions becomes transparent. Remove from the fire and keep aside in a vessel.
    5. In the same pan heat 1 tsp of oil  add soya sauce, tomato sauce and ajinomoto. Immedietly add the deep fried cauliflower and saute for 2 min in a low flame. 
    6. Now add the onions and capsicum, mix well and switch off the flame.
    7. Gobi 65 is now ready to serve.




    July 10, 2011

    Pineapple Kesari



    Ingredients :

    • Rava or Sooji - 1 cup
    • Sugar - 2 cup
    • Pineapple - 1/2 cup (finely chopped)
    • Cashews - 12 no
    • Yellow food color - 1/4 tsp
    • Pineapple essence - 2 drops
    • Water - 3 cups
    • Ghee - 5 tbsp
    • Oil - 2 tbsp

    Method :

    1. Heat 1 tbsp of ghee in a pan and fry the rava till its become light brown color (careful not to burn the rava). Keep the roasted rava aside in a vessel .
    2. Heat the pan with Oil and Ghee(2 tbsp). Add Cashews fry until color changes to light brown. Now add Pineapple pieces and fry for one minute. Then add the roasted rava and fry for some time .
    3. In another pan boil the water (3 cups) and add the yellow food color to the boiling water.
    4. Do the step 2 & step 3 side by side in a separate pan. 
    5. Now add the boiling water(step 3) to the rava mixture(step 2) and mix well. Reduce the flame and cover it with the lid and cook for 5 to 8 min.
    6. Next add sugar and mix well. Keep stirring for 5 min to avoid the formation of lumps (once sugar melts, whole mixture will be in semi solid state).
    7. Now add 2 tbsp of ghee, 2 drops of pineapple essence and mix well for another 3 min and switch off the flame(Kesari will be in semi solid state, allow it to cool for 20 min to become solid).
    8. Pineapple Kesari is ready to serve. 
    Tips :
    • Before adding the pineapple pieces to the kesari, add 2 tsp of sugar to the pineapple pieces and mix well. Keep that pineapple mix in the fridge for 2 hrs or overnight. (By doing this sugar can reduce the sourness of pineapple). 
    • Do the step 2 & step 3 side by side in a separate pan. Because while mixing (step 5 ) both water and rava mixture should be in hot state.

    July 7, 2011

    Peanut Chutney



    Ingredients :

    • Peanuts - 1 cup
    • Garlic - 2 
    • Red Chillies - 5
    • Big Onion - 1 (chopped)
    • Tamarind - 1 (small ball size)
    • Oil - 2 tbsp
    • Salt 
    Method :
    1. Heat the oil in a pan add Garlic, Red chillies and Onion fry for some time.
    2. Add Peanuts, mix well and switch off the flame.
    3. After it cools, grind the mixture to a fine paste by adding tamarind and salt. 
    4. Serve the peanut chutney with rice.

    June 30, 2011

    Prawn Capsicum Masala





    Ingredients :

    • Prawns - 15 no
    • Capsicum - 1 (chopped)
    • Big Onion - 1 (finely chopped) 
    • Tomato - 1 (finely chopped)
    • Green Chilli - 2 
    • Sombu (fennel Seeds) - 1/2 tsp
    • Curry Leaves - 2 strands
    • Turmeric Powder - 1/2 tsp
    • Coriander Powder - 2 tsp
    • Chilli Powder - 1 tsp
    • Garlic - 10 no (finely chopped)
    • Coriander leaves - for garnishing 
    • Salt - to taste
    • Oil - 2 tbsp

    Method :
    1. Heat the oil in a pan add Sombu, Curry leaves and Onion fry until turns golden brown. 
    2. Now add Green chillies, Tomato and cook for some time.
    3. Add Capsicum, Coriander powder, Chilli powder, Turmeric powder, Salt  and fry until the raw smell goes.
    4. Add the chopped garlic and mix well  
    5. Now add the prawns and mix well. Sprinkle little water and cook for 10 min in a medium heat.Garnish with coriander leaves.
    6. Prawn Capsicum Masala is ready to serve.

    June 24, 2011

    Mixed Vegetable Curry




    Ingredients :
    • Big onion - 1 (finely chopped)
    • Tomato - 2 (finely chopped)
    • Mixed Vegatables (fresh or frozen) - 2 cups (diced)
    • Cloves - 2 no
    • Cinnamon - 1 piece 
    • Sombu (fennel seeds) - 1/4 tsp
    • Cumin seeds - 1/4 tsp
    • Cardamom - 1 no
    • Green chillies - 1 (optional)
    • Ginger & Garlic paste - 2 tsp
    • Lemon juice - 1/2 tsp
    • Chilli powder - 1 tsp
    • Coriander powder - 1/2 tsp
    • Cumin powder - 1/4 tsp
    • Garam Masala - 1/2 tsp
    • Turmeric powder - 1/4 tsp
    • Coconut (fresh or frozen or powder) - 2 tsp
    • Coriander leaves - for garnishing
    • Oil - 2 tsp
    • Salt 

    Method : 
    1. Heat the oil in a pan add cloves, cinnamon, cardamom, sombu, cumin seeds, green chillies. Then add the onions fry until it turns golden brown then add ginger & garlic paste , tomatoes cook for 2 min.
    2. Add turmeric powder, cumin powder, chilli powder, coriander powder, garam masala and cook for 2 min in a medium flame. 
    3. Add all the vegetables stir well till all the masalas coated with vegatables and cook for 2 min.
    4. Now add 2 to 3 cups of water, salt and cover with a lid make to boil until the vegatables are half cooked.
    5. Grind the coconut to a  fine paste(if  its a coconut powder use directly) add to the vegatables & cook until  its fully cooked and thickened in a medium flame.Keep stirring in between.
    6. Garnish with coriander leaves. 
    Serve with chapathi, poori or rice and enjoy !!!!

    Note :
    • U can add any vegetables like carrot, beans, peas, cauliflower, potato, mushroom, soya beans, corn etc..
    • Add or remove any masalas according to your taste.



    June 7, 2011

    Rava Kachayam



    Ingredients :

    • Rava (Suji) - 1 cup
    • Sugar - 1 cup
    • Maida or All purpose flour - 1 cup
    • Ripe Banana - 1/2 (mashed)
    • Cardamom Powder - 1/4 tsp
    • Cooking Soda - a pinch (very little)

    Method :

    1. Soak the Rava in water for half an hour. 
    2. Drain the excess water completely and add Sugar. Mix well until the sugar dissolvs.Then add Maida and mix well.
    3. Add the Cardamom powder, Cooking Soda, Ripe banana (mashed) and mix well (no need to add water). 
    4. The batter (mixture) should be thick in consistency.
    5. Heat the oil in a pan for deep frying. 
    6. Take a medium spoon full of batter and drop it carefully into the oil.
    7. Fry both sides till it  turns golden brown color under medium flame.
    8. Repeat the process for the remaining batter.
    9. Now the sweet Rava Kachayam is ready to eat.
    Tips :
    • Banana is optional here.You can also make rava kachayam without adding banana.





    Capsicum Rice


    Capsicum

    Ingredients :

    • Rice - 1 Cup
    • Capsicum - 1 (thin sliced)
    • Red Chillies - 2 
    • Mustard seeds - 1 tsp
    • Cumin Seeds - 1 tsp
    • Coriander seeds - 1 tsp
    • Urad dal - 1
    • Peanuts (roasted) - 2 tsp 
    • Curry leaves - 5 no
    • Garam Masala - 1/2 tsp
    • Butter/Ghee/Oil - 2 tsp
    • Salt


    Method :

    1. Heat the pan and dry roast(without oil) the ingredients Red chillies, Mustard seeds, Cumin seeds, Coriander seeds, Urad dal in a medium flame until turns light brown and the good flavour comes from these spices. Finally add the roasted peanuts and combine with the other spices for few seconds and turn off heat. Once cool add the Garam masala to that and grind to a coarse powder (not fine powder).
    2. Heat the butter in a pan and add sliced Capsicum. Dont over cook them, lets the capsicum retains their crunchy texture. Add salt to taste and combine well and cook for few minutes.
    3. Add the dry roast powder and let it cook for another 1 min and turn off heat.
    4. Add the cooked rice and mix it well till all the masala coated well with rice and  garnish with coriander leaves.
    Serve with Yogurt or Chips or Papad (appalam)

    Tips :
    • You can use any color(red ,yellow) of Capsicum or you can use mixed color of capsicum.