May 28, 2006

Tomato Rasam











Tomato Rasam
South Indian cuisine, a thin spicy drink or thin lentil soup, either mixed with rice or drunk by itself (rasam means flavor)


Ingredients

  • Cooked Tur Dhal...........................1 cup
  • Tomato .......................................3
  • Tamarind....................................Small size
  • Rasam Powder.............................2 tsp
  • Hing( Asafoetida)............           .1/2 tsp
  • Turmeric Powder.............            1/2 tsp
  • Mustard and Cumin seeds....        1 tsp each
  • Ginger..........................................1 small piece
  • Curry Leaves................................ few
  • Coriander leaves(chopped) ....... 3 tsp
  • Salt to taste

Method

  • Heat a pan with water add tamarind, turmeric, rasam powder(red chilli powder and coriander powder).
  • Add cut tomatoes salt and hing.The tamarind smell should go.
  • After 3 minutes remove the tomatoes and blend the tomatoes, curry leaves and ginger into puree.
  • Add this puree and cooked dhal(dilute with 2 cups water ). Stir it well.
  • Heat a pan with oil add mustard and cumin seeds.
  • When the mustard crackle ,add to the rasam.
  • Lastly sprinkle with chopped coriander.(lastly add 1 tsp pepper jeera powder and 1 tsp lemon juice to the rasam) optional)

May 27, 2006

Masala Box


Stainless steel masala Box with Spices included: Coriander seeds(cilantro) Coriander powder adds freshness to the many spicy dished used in India. The flavor complements many foods

Red chilli powder
Turmeric powder
Jeera(cumin seed
Mustard seeds









Urad dhal
Red chillies
Coriander seeds
Chana dal
Methi seeds Jeera
Sambar powder

Pav Bhaji

















Ingredients
  • Potato ................................ 4
  • Cauliflower ......................... 200 gms
  • Tomato ...............................4
  • Onion finely chopped ..........2 cups
  • Green chilies .......................3
  • Ginger Garlic paste .............1 tsp
  • Pav bhaji masala ................1tsp
  • Red chili powder ................1tsp
  • Turmeric powder ................1 tsp
  • Lemon pieces ..................... 8
  • lemon juice............................2 tsp
  • Coriander leaves chopped ....3 tsp
  • Green pepper chopped ....... 1cup
  • Peas ................................. ..1/2 cup
  • Butter ................................. 3 tbsp
  • Pavs(Indian/hamburger) bread..6
  • Salt to taste


Method

  • Boil, peel and mash the potatoes coarsely and keep separately
  • Cook cauliflower and peas with little salt and keep separately
  • Heat a pan with ghee, add garlic ginger paste onions, capsicums and fry them 5 minutes
  • Add pav bhaji masala and red chili powder and fry for 5 more minutes.
  • Add cooked potatoes, cauliflower and peas and sauté them nicely.
  • When all vegetables are cooked add 2 cups of water and lemon juice. Continue to cook and mash them nicely.
  • Cut the pavs in the middle and apply butter and roast them in tava till the pavs become crisp on both sides.
  • Serve the hot pavs with bhaji in a plate garnished by lemon pieces coriander leaves, chopped onions and 1 tsp of butter .

May 13, 2006

Chole


Chole



















This is a punjabi dish.Chole is accompanied by roti/naan/poori. We all like chole with poori.

Ingredients

  • Chick Peas.......................1 tin or
  • (Cooked Chickpeas..........2cups)
  • Potato...............................2 (cooked)
  • Onion...............................2 (finely chopped)
  • Tomatoes..........................3 (chopped)
  • Red Chili Powder..............1 tsp
  • Turmeric Powder..............1/2 tsp
  • Chana Masala Powder......2 tsp
  • Green Chilies....................2
  • Garlic Ginger Paste...........1 tsp
  • Garam Masala..................1/2 tsp
  • Amchur powder...............1/2 tsp
  • Salt to taste

Method

  • Soak the chana(chick peas) overnight.
  • Cook it with salt in pressure cooker
  • Heat a pan with oil add garlic ginger paste, chana masala, onions and saute them till they become red.
  • Add the dhania-jeera powder and red chili powder and fry again.
  • Add the boiled chanas, salt, the garam masala powder, amchur powder and cook for two minutes.
  • Last add the mashed potatoes and tomatoes and cook for another two minutes.
  • Garnish with chopped coriander leaves, green chilies.
  • Serve hot with poori or chapathi

Shreekand


Shreekand

Shreekand is an Indian dessert specially Maharashtrian/Gurathi cuisine, It is very tasty dish and very easy to make at home


  • Yogurt/Curd.....................................1 tin
  • Powdered Sugar.............................. 2 cups
  • Saffron............................................ few strings
  • Cardamom Powder.........................1/2 tsp
  • Pistas and Almonds(Powdered).......3 tsp
  • Salt.................................................a pinch

Method 

  • Tie the yogurt in a muslin cloth and hang it for 8 hours .
  • Remove it add sugar ,salt and mix well till the sugar is dissolved.
  • Sieve this dough through filter (Puran)to remove the lumps and smooth the shreekand.(You can use beater).
  • Soak the saffron in warm milk.
  • Add saffron water,cardamom powder and powdered nuts and mix well.




























Pooris


Ingredients


  • Wheat Flour............ 2 cups
  • Salt..........................1tsp
  • Oil for Mixing..........2tbsp
  • Oil for Frying


Method


  • Mix the flour salt and oil in a bowl and make a thick dough adding water.cover it
  • Heat a pan with oil. Divide the dough into small balls and roll them into a small round shape.
  • Deep fry the pooris, turn them and fry till puffed up and golden in color
  • Keep them in a paper towel.
  • Serve them with  shreekand
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