Tuesday, November 10, 2009

Tomato Pachadi | Tomato Chutney




Ingredients
4 Tomatoes
3 Tbs chili powder
2 Tbs methi powder
Salt 
Seasoning
1 Tbs oil
1 Tbs of mustard seeds
1 Tbs urad dal
1 Tbs channa dal
2 Red chili's
Pinch Hing

1. Heat a pan with 2 Tbs of Oil and add chopped tomatoes to it and fry them till they are cooked softly .
2. Once they are cooked allow tomatoes to cool for little time.
3. Now add Chili Powder, Mustard Powder & Salt to it.
4. Mix the oil with the chutney and keep it aside.
5. Take pan add oil to it and add the seasoning to it and once mustard starts spluttering add hing and add the seasoning to the chutney.

* Serve with hot rice
* You can change Mustard powder, Chili powder & Salt according to the taste.

Saturday, October 31, 2009

Gulab Jamun




Ingredients
Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2
Ghee - 2 cups for deep frying.

Method to Make Khova:

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)
Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda
To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Deep frying the Jamuns
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Remove them from oil & drop them right away in to the sugar syrup.Let them sit for a few hours, so that the jamuns can get all the syrup in them.

Note:

Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.

Wednesday, October 7, 2009

My First Event " Spicy Fiery Chutneys "




" Spicy Fiery Chutneys " is my first event and very excited to announce it.

Chutney is a most common dish in Indian Household but the taste and preparation may vary from place to place. They are made using Fresh vegetable , Different Dals and even with Fresh herbs too.
This spicy one can go along as side dish for any food like Chapati, Rice, Idli , Dosa etc...So let' bring all the chutneys in one place with my "Spicy Fiery Chutneys" event.

Here are the" rules "for the event :
  • Prepare Spicy as you wish.(Only Vegetarian).
  • Post it in your blog and link the recipe to my Event.
  • If you have a recipe posted in your blog please repost it.
  • Use of Logo is Appreciated.
  • Can send multiple entries.
  • Don't have a blog send in your recipe along with a picture of your dish.
  • Event starts from 7th Oct'09 - 7th Nov'09
  • Send all your recipes to valli.sunil@gmail.com with below detail
Subject : Spicy Fiery Chutneys
Name :
Entry Name :
Entry Url :
Blog Name:
State of origination:
Attach a picture of the recipe with your mail.

Hope this will be a successful event .. :)))) Looking ahead for all your lovely entries..

Thursday, October 1, 2009

Yummy Pasta with Coriander Pesto





Yummy Yummy Pasta

My DH prefers having any dish in Indian Style.While making Pasta I was thinking of making some changes according to his taste.Added Onions,Tomatoes to Pasta even cooked Pesto a bit which he likes and served it with lots of cheese for him...
Here I call it as Indian Touch

Ingrediants

1 cup Macaroni
2 Tomatoes
1 Onion

Cheese to garnish

For Pesto

2 cups Coriander Leaves
1/3 cup of Almonds or Pine Nuts
2 garlic Pods
3 Tbs Olive Oil
4 Tbs Cheese ( according to your choice)
2 Tbs Black Pepper powder
salt for Taste

Grind Coriander leaves, Almonds and Garlic in a food processor. Now add oil while grinding the the above ingredient.Add Cheese, Salt and Black Pepper powder. Make it a nice paste.


For Pasta

1. Boil water in a vessel with little salt added to it .
2. Add dry pasta and cook them till they are done. Drain water and keep them aside.
3. Heat a pan with little olive oil and add onions to it. fry them till they turn Light brown then add tomatoes to it.
4 Allow tomatoes to cook till they are done.Now add Pesto to it and mix it well in the pan for few seconds.
5. Add cooked pasta to it and mix them well. Sprinkle cheese on top of it.

* If you are a cheese lover then add more cheese to pasta and micro wave it for few seconds...It tastes yummy...

Tuesday, September 29, 2009

Jantikalu or Muruku for ICC



This month for ICC we have to make Khur Khur Muruku.... This are famous in many parts of India no specifics becoz I don't no much about that.. Anyways I never made them or never helped my mom in making them....

I have seen stars making them yesterday... I don't even have the Muruku maker with me so used my own tricks for making them. I have checked for Muruku maker in Indian shops near my place but couldn't get one so used plastic bags around 20 to make the Muruku's...


The plastic bags were keep on exploding with such a tight dough inside them. At last I succeeded in making Jantikalu. But it was fun making them.
When my husband saw them he was so excited and was praising for making them...Hmm that makes all my effort to vanish just like that.. :)


Ingredients

Raw Rice - 4 cups
Urad Dal - 1 cup



For Seasoning


1 tbs Cumin seeds
1 tbs Sesame seeds
Hing (Asafetida)
Salt to taste
Butter

1. Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
2. First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
3. In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
4. Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
5. Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
6. Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
7. Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
8.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thursday, September 17, 2009

Yummy Potato Pizza ....


Pizza that's my all time favourite dish.... The first day I landed in S korea my DH orded for potato pizza.. Hmm that was yummy...I still remember the " Pizza School " ( It's like Pizza hut & Dominos in S Korea ) where we use to get pizza twice a week. We had a language barrier but it never stopped us from getting a pizza....
Ok let me continue with the recipe for now......

Pizza Dough

11/2 Cup All Purpose Flour (Maida)
11/2 Tbs Yeast
1 Cup Warm Water
1 Tbs Salt
5 Tbs Oil

Take Yeast in a bowl and mix it well warm water. Keep it aside.
Add Maida,Oil and salt to the yeast mixture and make a nice tight dough while adding some water.
Dip a cloth in warm water and close the dough. Keep the bowl in a warm place and allow it to rise for 1hr.

Pizza Sauce

3 Big Tomatos
2 Garlic Cloves
1 Tbs Pepper
1 Tbs Ajwain
1 Tbs Sugar
1 Tbs Salt
1 Tbs Oil ( Used Corn Oil )

Grind all tha above ingrediants except Oil.
Heat a pan with oil and cook till it becomes a nice paste.

Now take the rised dough and knead it well. Spread Corn Flour on a soft surface and take the kneaded dough to make a nice round shape of the dough with your hand as shown in Pic...



Now take a baking pan and spread oil nicley on all the ways.Place the dough on it and add spread the pizza sauce as shown in the pic..

I used Potatoes and Onions as toppings. Decorate them in your own way.

Used 2 Cups of cheese to spread nicely on the pizza.

Preheat Oven at 400 degrees and bake the Pizza for 25 Min.

Once its done allow it to cool for few minutes and cut it into pieces.

* Serve with a Pepsi.. That's how I like it :)))

Tuesday, September 15, 2009

Chutneys & Pickles


Thursday, September 10, 2009

Pindi Miriyam with Potato | Bangaladumpa Pindi Miriyam

Pindi Miriyam is andhra recipe. This is a bit similar to kootu. This dish is made with dal that is mixed with a vegetable. I used potatoes in making this dish & it tasted delicious.


Pindi Miriyam

Cook Time: 40mins | Preparation time : 15mins | Yields : 4 Servings
Ingredients
1Cup toor dal
1Cup cubed potato
Salt
Grind to paste
2Tsp raw rice
1Tbs black pepper
1Tbs urad dal
1/2Tbs cumin 
1Tbs coriander seeds
2Tbs red chili
1Tbs tamarind pulp
1/4Cup grated coconut powder
1/2tsp turmeric
Seasoning
1Tbs mustard
1Tbs cumin
2Red chili's broken equally
1Tbs oil
1Tsp Hing
Few curry leaves

Pindi Miriyam

- Pressure cook toor dal & potatoes for 2whistles.
- Heat a pan & dry roast ingredients other than turmeric, tamarind pulp & coconut from grind to paste. Dry roast them till their color changes till light brown & switch off heat & allow to cool. 
- Grind the roasted ingredients, tamarind pulp, coconut, salt & turmeric to smooth paste by adding little water at a time.
- Add the paste to dal mixture & mix it well.
- Cook on low heat for 5mins & adjust salt if needed.


- Heat a pan with oil & add mustard, cumin & red chili's.Once mustard starts jumping add hing & curry leaves to it.
- Switch off heat & mix seasoning with pindi miriyam.
- Serve with rice and chapati.

  

Tuesday, September 8, 2009

Fried Brussels Sprouts Curry


Ingredients
6 Brussels Sprouts ( Cut into long pieces in Lengthwise)
2 Tbs oil
Salt
For Powder
2 Tbs Chana Dal
2 Urad Dal
1 Tbs Sesame
4 Red Chili's
1 Tsp Corriander Seeds
1 Tsp Cumin
Small Piece of Cinnamon
1 Garlic


1. Dry roast all the above powder ingrediants except Garlic.
2. Make them to a powder along with garlic and Salt. Keep it aside.
3. Heat pan with oil and add the brussels to it and fry them well.
4. Once they are cooked add the Powder to it and fry them for few seconds.

* Serve with Rice.
  

Thursday, September 3, 2009

Creamy Tofu Curry



Ingredients
8 Square cubes of Tofu
1 Cup Chopped Onion
1 Cup Chopped Tomato
1 Inch Sliced Ginger
2 Garlic pods Minced
2 Tbs Green Chili
1 Cup Coconut Milk
1 Tbs Corriander Powder
1 Tbs Cumin Powder
1 Tbs Garam Masala
Oil
Salt
Cilantro for Garnish

Preparation
1. Heat a pan with 2 Tbs oil and add ginger and garlic to it. Fry them for few seconds and add onions to the pan and frythem till they turn light brown.
2. Add Tomato and Green Chili to the pan and cook them till the tomatoes are cooked.
3. Add Corriander , Cumin, Garam Masala powders and salt to the pan and now add the Tofu pieces to the pan and fry them.
4. Now add the Coconut Milk to the pan and allow it to cook till the gravy becomes thick.
Garnish it with Cilantro.

* Serve with Roti, Chapati, Naans and etc.