Jun 23, 2007

Gawar Bhaji (Cluster Beans Bhaji)


















Ingredients

  • Gawar……………...!/2 kilo
  • Ajwain /Omam………..2tsp
  • Mustard Seeds…….. 1tsp
  • Turmeric Powder……1/2 tsp
  • Chapathi Atta …….......5 tbsp
  • Ajwain…………........ ½ tsp
  • Asafoetida………….. A pinch
  • Chili Powder,,,,….......1/2 tsp
  • Salt to taste

Mix atta and salt and make  chapathi dough.

Method

  • Wash and cut the cluster beans in to 1” long.
  • Heat a pan with oil add mustard seeds and ajwain.
  • When the mustard seeds crackle add the gawar/ beans, salt and turmeric powder.
  • Take a little dough and make a very small round shape( a coin) add with the beans.
  • It also cooks with the beans . No need to add water. 
  • Cook till the beans along with the small round shaped chapathi . 
  • It has the mixed taste of bitter, salty and herbal flavor..
  • Very tasty bhaji. Serve with hot with chapathi

May 26, 2007

Khadi




















Khadi
(Eat this hot kadhi with Kichadi.. It is good for the throat. I got this recipe from my daughter-in –law.)
Ingredients
  • Buttermilk…….. ............2cups
  • Besan(Gram Flour)….....2tblsp
  • Green Chilli……............3
  • Ginger…………............1 small piece
  • Cumin Seed……...........1tsp
  • Methi Seeds………......2tsp
  • Asafoetida……………1/4 tsp
  • Turmeric Powder……..1/2 tsp
  • Curry Leaves…………few 
  • Salt to Taste

Method.


  • Take 1 cup of fresh curd and whisk by add hing 1 cup of water.
  • Add the besan and mix nicely with out lumps..
  • Crush the chilli and ginger, add to the butter milk.
  • Heat a pan with oil add cumin seeds, curry leaves. 
  • When it crackles add turmeric, asafoetida and buttermilk, methi seeds and salt, 
  • Stir continuously and boil in a low flame.If the kadhi is thick add little water..
  • This kadhi is very easy to make.
Tip
You can add bajjias(pakodis) into the hot kadhi.

May 14, 2007

Methi Paratha




Methi Paratha















Ingredients
  •  Wheat flour (atta)............. 4 cups
  • Methi leaves ...................1 bunch
  • Red chilli powder......,,,,,..2 tsp
  • Coriander powder...........1 tsp
  • Turmeric powder.............1/2 tsp
  • Hing...............................1 tsp
  • Ghee............................. 1/4 cup
  • Oil...................................1 tsp
  • Curd..............................1 cup
  • Salt to taste

 
Method
  • Wash, dry and cut the methi leaves.
  • Add flour, chilli powder, coriander powder, hing, salt,oil and curd and make a thick dough(like chapathi dough).
  • Divide the dough into small balls. Roll each ball into round shape.
  • Heat a thava and place the paratha.
  • Turn over the other side and apply ghee.
  • Fry both sides till it becomes golden colour.
  • Serve the hot parathas with raita.

May 9, 2007

Methi leaves / Fenugreek Leaves Dhal

Methi Dhal is a gravy
Methi Dhal
Methi (Fenugreek )Dhal


Methi Leaves are good for health
Methi Leaves













Ingredients
  • Methi leaves(fresh)............... 1 bunch
  • Tur dal..................................1 cup
  • Onion cut into pieces..............1
  • Tomato finely chopped.....,.,,,.1
  • Chilli powder.........................1tsp
  • Corinader powder.................1tsp
  • Turmeric powder...................1/2 tsp
  • Mustard seeds.......................1 tsp
  • Jeera.....................................1tsp
  • Hing....................................1tsp
  • Salt to taste
Method 
  • Wash the methi and removes the leaves. cook the tur dhal in cooker. 
  • Heat a pan with oil add mustard seeds, jeera. 
  • When the mustard seeds crackle add onion , then tomato, turmeric, salt, chilli coriander powder, turmeric powder, hing and salt. 
  • When the onion and tomato are cooked,add the cooked dal, methi leaves and let it boil. 
  • Add water for desired thickness.
  • When the leaves are cooked remove from the fire.
  • This dal tastes good with chapathi/rice.

Vazha Thandu Thovaran (Plantain Stem Curry)




Vazha Thandu poduthuval /Thoran )Plantain stem curry)
Vazha Thandu is rich in fiber.I have heard that if you drink this VazhaThandu juice, it is good remedy for kidney stone ..It also helps to loose weight. This dish is very simple and healthy.

Banana  stem pieces
Vazhthandu pieces
Ingredients
  • Vazha Thandu ..........2
  • Grated coconut........1/2 cup
  • Mustard seeds.........1 tsp
  • Urad dhal....................2 tsp
  • Salt to taste
  • Turmeric powder......1/2 tsp
  • Red Chilli.(broken into 2)......1


Banana stem curry
Vazhathandu Thovaran


Method
  • Take tender vazha thandu and cut into small pieces.(first cut into round pieces and remove the threads , then cut into pieces)
  • Add little buttermilk in the water and keep so that it would not become dark.
  • Remove the chopped thandu from the water. Heat a pan add oil,mustard seeds,urad dhal and chili.
  • When the mustard seeds crackle, add the vazha thandu, turmeric powder , salt and little water to cook.
  • When it is cooked add coarsely ground coconut.
  • You can eat this curry with sambar rice/ rasam rice.

Sevai In Traditional Way

This sevai nazhi was given to me by my mother in law. Very easy to make the sevai. I make this sevai very often.






Now we get instant sevai but this sevai made with sevai nazhi  is very tasty

Dec 22, 2006

Coconut Sevai, Lemon Sevai



Coconut sevai -

It is a south Indian meal which is very time consuming to make. But it is very tasty )
Ingredients:

  • Boiled rice……… 4 cups
  • Grated coconut…..1 cup
  • Mustard seeds……. 2tsp
  • Urad dal……………2 tsp
  • Chana dal………….2tsp
  • Finely cut green chillis…..5
  • Ginger finely cut………..3tsp
  • Curry leaves….............. few
  • Oil………………….....3tsp
  • Salt to taste

Method

Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.
The difficult way to make sevai -

  • Soak the rice for 4 hours and grind finely adding the salt.. 
  • The dough should be like dosa batter. 
  • Heat a wok and pour this dough. 
  • Add 2 tsp oil (this makes sevai tasty and non sticky) and stir the dough till it becomes thick and sticky. 
  • When the dough is not too hot, wet your hands with water and make big balls and keep.
  • Boil water in another pan. 
  • After the water boils, put the rice balls in it and let it cook. 
  • When the balls float to the top, check to see if they are cooked properly. 
  • You can do this by cutting into half and seeing if they are not sticky.

  • Put each ball on the sevai nazhi(sevai traditional press) and sevai comes out like pasta.
  • It should be hot otherwise it gets difficult to press. 
  • Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)
  • Heat a pan with oil and add mustard seeds, urad dal and chana dal. 
  • When mustard seeds crackle, add chillies, ginger and curry leaves. 
  • Add the sevai and mix nicely. 
  • You can eat this sevai with pappad, chutney or morukuttan.

  • The easy way to make sevai -
  • You can also prepare sevai using 
  • Chinese thin rice noodles. 
  • Just boil the water with salt and 1 tsp oil. 
  • Add the noodles when the water boils. 
  • Close with lid, shut the gas and keep for 5 minutes. 
  • Add little cold water and remove the water with a sieve. 
Appalam











Lemon Sevai
  • Prepare sevai as above. 
  • Heat a pan with oil. 
  • Add mustard seeds 1tsp, chana dhal 2 tsp finely cut green chili ginger 2 tsp each and a few curry leaves. 
  • Whne mustard seeds crackle, add half tsp turmeric powder and half tsp hing.
  • Add the sevai and the juice of 1 lemon juice. 
  • Mix well. Garnish with coriander leaves.
  • Serve sevai with more kozhambu and fried appalams.

Oct 7, 2006

Thalipeeth (Maharastra food)










Thaali peeth (Maharashtraian food)

Ingredients
  • Jowar flour/Bajra Flour ..... ..3cups
  • Onion (Grated)........... ............1 cup
  • Green Chilli.............................6
  • Ginger ..................................1 small piece
  • Oil........................................ 1/4 cup
  • Coriander Leaves(chopped)....1/2 cup
  • Red Chilli Powder...................1tsp
  • Turmeric Powder....................1 tsp
  • Salt to Taste

Method

  • Make a paste of ginger and green chilli.
  • Add all the above things and knead the flour adding little water and little oil.
  • Make small balls and keep.
  • Take a plastic sheet and place the ball , cover with another plastic sheet.
  • Spread the dough with the palm making round shape like chapathi.
  • Heat a tava in a medium flame and put the flattened dough and put oil around it.
  • Turn it when the side is fully cooked.
  • When sides are cooked. take it out.
  • Eat the hot bhakri with butter or yogurt.
  • You can make thali peeth with sabudana(tapioca)
Ingredients
  • Sabudana..............................2cups
  • Mashed Potato......................1/4 cup.G
  • Green Chillies........................ 3
  • Cumin Seeds ........................1tsp
  • Powdered Peanut..................1/2 cup
  • Chopped Coriander Leaves..... 3tsp
  • Oil........................................ 2tspSalt to Taste
Method
  • Soak the sabudana and make a thick dough with all the ingredients.
  • Heat a tava and take a small size of dough flatten it on the tava(like chapathi)
  • Make a hole in the middle and pour oil all the sides.
  • Flip it over after it is cooked.
  • Cook the other side too.Roti (Bhakari) made out of rice flour, is the unique speciality of Karnataka.
  • It is similar to the Thaali-peeth of Maharashtra, but the ingredients are rice flour based.
  • It is the popular breakfast item in many homes of Karnataka.

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.

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