Jul 23, 2006

Vegetable Pizza







Vegetable Pizza
Pizza dough



 








Ingredients


  • All purpose flour…….,.. 4cups
  • Dry Yeast…….............,.1packet
  • Warm water…….......,.. 1cup
  • Salt………...................,.half tsp
  • Sugar……...................,.1 tsp

Method



  • Mix the sugar, yeast and water. 
  • Stir gently and combine till it becomes foamy. 
  • Add oil, flour and knead for 10 minutes till the dough becomes smooth.
  • Cover the dough and keep aside to rise.

Toppings



  • Onion…….................................................,1 sliced.
  • Mushroom…...............................................3 sliced
  • Capsicum….. .............................................1 sliced
  • Olives ……............................................... 6 pitted and sliced
  • Tomato puree….........................................1 cup
  • Jalapeno pepper….....................................1 minced
  • Tomato puree…........................................ 1cup
  • Oregano………….....................................1tsp
  • Salt…………….........................................1 tsp
  • Olive oil………. ..........................................3 tsp
  • Shredded cheddar or mozzarella cheese........1 cup

Method


  • Pre-heat the oven to 350 degrees.
  • Place the risen dough onto a baking sheet.
  • Spread evenly into 12” circle. 
  • Spread tomato puree over the dough. 
  • In a bowl, mix all the vegetables, salt, oregano and olive oil.
  • Layer the vegetables over the pizza dough.
  • Lastly top the dough with all the cheese.
  • Bake for about 15 to 20 minutes.

Jun 18, 2006

Ven Pongal

 Pongal is very popular rice dish in South India. There are two types of Pongal. Sarkarai Pongal which is sweet and Ven Pongal is spicy one. It is also called Kichadi in North India.
Ven Pongal and Gotsu

Ingredients

Combination of rice and lentil with spices and ghee
Venpongal











  •  Rice………………………………….... 2 cups
  • Moong Dhal (Payatham Parippu)……..... 1 cup
  • Black Pepper……………………….......1 tsp
  • Pepper Powder………………………....1 tsp
  • Ghee/Butter…………………………......4 tbsp
  • Cashew Nuts…………………………...10 to 15
  • Curry Leaves…………………………....few
  • Jeera(Cumin Seeds)………………….....1 tsp
  • Green chilies………………………..…..2
  • Ginger(Chopped)………………………1 tsp
  • Salt to taste

Method


  • Wash rice and dhal and cook in pressure cooker (3 times water) with salt .
  • Heat a pan with ghee add jeera, curry leaves, cashew nuts, pepper, chillies, ginger and pepper powder.
  • When the cashew becomes red add to the cooked rice and dhal.
  • Mix well and little more ghee.
  • Serve with chutney/ gotsu.

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

Apr 29, 2006

Lasagna


Tomato Sauce
Cook the noodles

cheese, tomato sauce and spinach





















A dish made by baking pasta with layers of tomato sauce and fillings such as cheese , spinach, carrot or meat. If anyone visits Italy realizes, pasta and pizza are the famous dishes, Italian cooks have making varieties of pastas and pizzas from region to region: In America most of the people like this dish.Lots of vegetables used in this dish and easy to prepare.You can use ragu tomato sauce instead of making it.The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot. The word was later borrowed by the Romans as "lasanum" to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagna (plural) now simply applies to the dish itself. The British generally use the plural "lasagna" to mean both the dish and the pasta while the Americans commonly use the singular "lasagna".http://en.wikipedia.org/wiki/Lasagna

Ingredients
  • Chopped Spinach........ ...1 pack
  • Carrots Diced..................3
  • Garlic Cloves...................3
  • Onions Cut......................1 cup
  • Tomato Chunks...............1 can (12 0z)
  • Ttomato Paste.................2 cans(6 0z)
  • Parmesan Cheese............1/4 cup
  • Salt.................................2 and 1/2 tsp
  • Pepper............................1/2 tsp
  • Basil and Oregano.......... 1tsp
  • Pizza Cheese .................. 1/2 lb
  • Bay Leaf..........................1
  • Lasagna Noodles..............1 packet
























Method

  • Preheat the oven.
  • Heat a pan with olive oil add garlic and onions cook until becomes tender.
  • Add tomato,pepper,basil,oregano bay leaf, salt and simmer for an hour.
  • Cook noodles for 5 minutes adding little salt in the water.
  • Grease the lasagna pan.
  • Spread, in the layers of lasagna noodles,tomato sauce,carrot, spinach.
  • Repeat till the last layer noodles tomato sauce.
  • Put Parmesan cheese on the last layer
  • Bake this at 350 degree for 30 minutes.

Feb 19, 2006

Kaalan

Kalan This dish mainly from Kerala Nambuthiri( Kerala native Brahmins) They use pepper instead of chillies. Now we use pepper and chillies for this recipe. This kalan is main dish for Onam festival.

Yogurt and ground coconut and spices
Kaalan
Ingredients
  • Thick Buttermilk.............. 4cups
  • Pepper Powder................2 tsp
  • Jeera(Cumin Seeds)........ 2tsp
  • Yam or Plantain banana
  • (Nentrakai).............. .......100gms
  • Turmeric.Powder............. 1/4 tsp
  • Grated oconut................. 1 cup
  • Green Chilies................... 6
  • Mustard................... 1tsp
  • Red Chili..................2
  • Curry Leaves.............few
  • Salt to Taste
Method
  • Cut the yam /banana into small pieces and cook them in water and remove the water.
  • Boil the buttermilk with turmeric,pepper jeera powder cooked yam/ banana pieces till it becomes thick. (You can prepare this well in advance)
  • Grind the coconut, chilli into coarse paste and mix with the buttermilk.
  • Boil it,When it becomes thick add salt and change the kalan in to a serving bowl.
  • Heat a pan with oil add mustard, chilli and curry leaves. When it splutters add to the kalan.
  • You can keep this kalan for one month.
  • Eat with rice and roasted pappads.

Jan 29, 2006

Vazhakkai Podimas (Banana curry)


Boiled Vazhakai

Vazhakai ready to grate


Ingredients

  • Raw Banana........................6
  • Grated Coconut...................half cup
  • Green Chilies,......................5
  • Chopped Ginger..................2 tsp
  • Curry Leaves.......................few
  • Salt .....................................to taste
  • Mustard Seeds....................1 tsp
  • White Dhal (Urad Dhal).......2 tsp
Method


  • Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
  • Mix the coconut and chillies in a blender (only one round).
  • Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
  • When the mustard splutters add the grated banana and coconut. Mix it well.
  • This is a side dish for sambar rice or rasam rice.

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