Owner: Cooking 4 all Seasons URL:http://cooking4allseasons.blogspot.com/ Join Date: Sat, 07 Jul 2007 00:42:16 -0500 Rating:0 Site Description: A blog on Indian Cuisine and Andhra food. With recipes for Meal planner for Lunch Box Site statistics:Click here
Meen Kollambu ~ Fish Curry 2007-07-06 05:15:00 There is a beautiful Tamil song in praise of Meen Kollambu, which is an evergreen hit. And of course down south all are fond of this meen kollambu or Fish curry. At home Meen Kollambu is a must for Wednesday dinner. This is one those favorite dishes made by Amma, that I have never tasted, even during the time I used to eat non-veg. But from the great fans this dish has at home, for sure vouches for its great taste. During the early years of marriage, hubby dear never liked eating this, but Fish curry is mostly acquired taste so as years passed by, he has come to love it. This is always prepared by Amma. Though on many occasions I have got the recipe, I have never got down preparing it. So I would like to share this recipe as made by my mother.Serves : 4 - 5Preparation Time : 10 minsCooking Time : 20 minsCuisine : Tamil NaduIngredients NeededFor gravyKing Fish or Sheela - 500 kgSambar Onions - 150 gmsRegular Onions - 50 gmsTomatoes - 150 gmsTamarind - lemon sized (20 gms)Chilli powder - Read more:Curry
Chicken Pulusu or Gravy - Andhra Style 2007-07-05 01:57:00 We call this Koodi Pulusu or Chicken
Pulusu. Pulusu as in Telugu, means gravy which is not very thick but has running consistency. Amma prepares Chicken Pulusu with Dosa for Breakfast on Bhogi day during Sankranti or Pongal festival. Bhogi festival is not complete without this breakfast at our place. For Vegetarians, its Dosa with Jaggary and for Non-Veg, its always Chicken Pulusu with Dosa.Here you go for the recipe.Preparation Time : 10 minsCooking Time : 20 minsCuisine : Andhra
Ingredients needed:Chicken - 500 gmsOnions - 200 gmsTomato - 100 gmsGinger - Garlic paste - 1 tspCoriander Leaves chopped - half cupCloves - 4Cinnamon - 2"Bay Leaf - 1Fennel Seeds - 1 tspCoconut paste - 2 tbspSalt to tasteChilli powder - 1 tspCoriander powder - 1 tspTurmeric powder a pinchOil - 1 tbspButter - 1 tspGaram Masala - 1/4 tspWater - 1 cupMethod to prepare:Chop chicken to desired size.Chop Onions, Tomatoes, coriander finely, Heat oil in a pressure cooker, add cloves, cinnamon, fennel seeds and bay l Read more:Style
Traditional Curd Rice 2007-07-04 03:17:00 This simple curd rice is called by so many names - Perugamma or Daddojanum or Tayir Sadam (Tamil Nadu) or Bagala bath. Curd Rice is a must at our home, be it for lunch or for dinner. Even if its only one spoon you got to eat it. It is normally eaten towards the end of the meal as it has a calm, soothing effect after eating our spicy food. At least this is still followed at my parents place. Hubby dear is not so strict about following this rule. When he has non-veg he never prefers to eat this rice. So when I pack his lunch I always ensure he has a cup of curd rice.This can be prepared in so many variations. We always prepare Curd rice well in advance and chill it. So adding milk and little bit of water is a must to our recipe. Curd actually gets formed during this process, so its not sour. And since it has little water, there is no thready feeling in the rice.Traditional
curd rice is normally seasoned with spices, this is offered as prasadams in Temple. We can go for various other opti
Lunch Box Series : LBS#3 2007-07-03 03:03:00 Today's lunch box features my Athamma's cooking. She is an enterprising lady who can quickly change ingredients based on their available at hand. Result has always been outstanding. But one disadvantage I found was, we never can predict what she adds to the dish. Also if I want to recreate the same thing, I may not be able to judge by simply eating it or remember it by asking her. This happened with my lunch box when she packed Chitramma or Lemon Rice. This was not her usual chitramma but tasted very different but very good and the Urllagadda (potato) gojju added spice to the Chitramma.I normally don't prepare Chitramma but prefer eating what Amma or Athamma make and this one sure made me ask for the recipe.This is Chitramma with a twist.Today's lunch wasChitrammaUrllagadda gojjuCurd RiceMangoesChitramma with a twistChitramma is usually prepared in temples as prasadam and also for traveling as this is one of those dishes which stays on travel. Chitamma this time had tamarind, garli Read more:Lunch
Chikkudu Kaaya Vepudu 2007-07-02 02:42:00 Chikkudu Kaaya Vepudu or in English we can say Indian Broad beans Fry. Vepudu as in Telugu, can be translated as Veggie Fries or Dry Curries in Oil Sautéed dish without adding much or no water.In Andhra, different types of powders are used for seasoning, which categorizes them as Andhra Specialties. Amma typically uses Ground nut powder for most of her fries and curries, whereas my Athamma uses Putnala Podi or Fried Gram powder for her cooking. In Tamil Nadu, fresh grated fresh coconut is used for fries, whereas Athamma runs the coconut in mixie and use it for seasoning. She also at times, grinds green chillies or garlic or cumin seeds along with cocnut. It depends on which Vegetable is cooked.These seasoning powders are basically used in curries to thicken the gravy. It not only thickens but gives that extra taste to the gravy. All these powders are ground and stored in air tight containers for daily usage.Amma makes Chikkudu Kaaya very frequently but adds ground nut powder for seaso
Coconet chutney 2007-06-30 22:36:00 For Coconut Chutney you will need1 half of a CoconutGreen chilli - 5Fried gram - 50Tamarind - 1 inchSaltAdjust the chillies to your preference. Grind all the ingredients together. Serve it for Dosas, Idlies, Chapatties
Crispy Adai 2007-06-30 22:17:00 I can eat Dosa all days, any time of the time and everyday. I can write a book on my passion and experience with Dosa. Amma tries out many varieties of Dosa, especially for me. And my all time favorite dosa variety is Adai. The thin crispy Adai with tempting Coconut chutney is just out of the world. Unfortunately my hubby dear and Dad don't prefer this much. So we make it whenever they don't have food at home. Yesterday, I made Adai for dinner and convinced hubby dear that its not Adai but Dosa made from combi of pulses. He saw and said I cheated him, still after eating it said it was very tasty.Here you go for the adorable AdaiSoaking Time : 3 hrsCooking Time : 10 minsCuisine : Tamil NaduIngredients neededRaw Rice - 400 gmsToor Dal - 75 gmsBlack Gram - 75 gmsBengal Gram - 75 gmsFenugreek - 5 gmsRed chillis - 5Hing - a pinchSalt to tasteOilGarnishingCumin seedsMethod to prepare:Soak Rice and all the grams for 3 hrsGrind Rice first. It has to be little coarse and not a fine paste. Th Read more:Crispy
Gummadikaya Gojju 2007-06-30 04:50:00 This dish with Butternut squash or Red pumpkin is very simple and does not involve onions or tomatoes yet tastes great. Its called Parakikay in Tamil and Gummadikaya in Telugu. This is our all time favorite which goes well with anything.Here you go for the things neededPreparation Time : 5 minsCooking Time : 20 minsCuisine : AndhraIngredients NeededGumadikaya (Red pumpkin ) - 500 kgChilli powder - 1 tspDhanai powder - 1 tspTurmeric powder - 1/4 tspSalt to tasteMustard seeds for seasoningCurry leavesGarlic - 5 pods crushedJaggary - 1 tspGround pw- 2 tbspOil - 1 tbspghee - 1 tspMethod to prepare:Chop red pumpkin. Heat oil, add mustard, curry leaves, garlic and pumpkin. Put in high flame for it mix well.Add turmeric, salt, chilli and dhania powder. Mix well and simmer it for 10 mins.Then add jaggary and cook for few mins. In the end add groundnut powder.Cook for 5 minsBefore bringing it down, add ghee.This goes well with rotis and rice.
X - Chicken Fry 2007-06-30 04:31:00 Today I am going to write on two of my Dad's favorite dishes. One dish with chicken and the other one is an Andhra Specialty made from Butternut squash or red pumpkin as we call it. This dish is mainly done during festival season and mostly liked and eaten in Andhra. I have not seen anybody in Tamil Nadu preparing this dish. Infact my inlaw don't make it.Coming back to the Chicken
dish, its a dry roast that Amma started preparing some 10+ years before. She saw the recipe from some place and just changed to her taste. Its Dad's most favorite one and when he asked her what its called, she said she didn't remember the recipe name. So Dad refers this as X Chicken fry. Whenever we want to get the homemade comfort food, this is the one Amma prepares - the X Chicken fry.Here you go for this wonderful dish.Preparation time : 15 mins (marinate for 10 min)Cooking Time : 30 minsCuisine : AndhraIngredients needed:For marinatingChicken - 1/2 kgChilli pw - 1 tspGinger Garlic paste - 1 tspSalt t
Lunch Box Series : LBS#2 2007-06-29 03:02:00 Today's lunch is a very simple one with basic dal made with Brinjal or Eggplant and gojju as we call in Telugu. I was reading Bee's Gotsu pizza which was truly amazing. I guess there are lot of people out there who dislike eating eggplant in its natural form. Bee, if you want to camouflage eggplant completely and still eat it...then this Vankaya pappu, as we call it telugu, is the thing to try.I too normally don't prefer eating eggplant in its fullest form except my Amma's Nune or Guthi Vankaya. But my Athamma introduced me to Vankaya pappu, well she makes it frequently and at times prepare side eats like Mirakaya Bajji to go with it. The combi of tender chilli bajji with this pappu is just excellent. She selects very tender chillies to make the bajji, and lightly roasts it on hot tawa and stuffs little cumin pw and salt. You got to eat to believe the heavenly taste of this combination.Vankaya pappu is very simple and easy to make. In fact, until someone tells you that it actually Read more:Lunch
Pulagam aka Ven Pongal with a difference 2007-06-28 06:13:00 Since my visit to Tirumala, I was thinking more of the different prasadams offered in temples and I was remembering the time we had pongal there. It tasted so ultimate. But then of course, in all temples the taste of the prasadam is incomparable.This dish that I make at home is called simply Pongal
, but in tamil its called Ven pongal and the same variety in Andhra, is called pulagam. Whatever it is called, this is one dish which is very simple yet tastes so good. For all its simplicity, getting that correct texture in the end is also very important. The ones we get in restaurant is so soft, yet doesn't stick to the fingers, there is no need to even chew, it just slides down the moment we take a mouthful. Ven pongal is termed great based on this factor on how smooth it goes in. Dad simply likes this so much but always used to complain that it sticks to the fingers.But mine normally is non sticky, so am I the one who gets to prepare this. The extra spices that I add makes it definitely Read more:difference
Simple Fish Fry 2007-06-27 06:43:00 Normally we use King fish for fries, but this time we tried Sheela or Seela. This is how is called in Tamil, I thought this is referred as Barracuda, when I looked up google, what came was a very ferocious one than the meek one I saw in my Kitchen the other day. So I guess I got to settle with just sheela for now. This is a long and slender fish and I heard Amma saying that this is river fish not really sure. English name for this fish is most welcome. Next time I make this, I will take a photo for reference - there my conscience is clear, I guess I can go ahead with what we did to the poor fish.Once upon a time when I used to eat non veg, fish fry was my favorite. Karalites get their beautiful hair and eye lashes because of fish consumption. Fish in general is very good for health...well that's what makes me force my daughter eat it at very chance. But its a big task making her eat what with the bones. When we cook King fish there is not much hassle, got to know that Sheela was tasti Read more:Simple
Dragon 65! 2007-06-27 04:49:00 Enter the Dragon
!...Well I am not referring the movie or my favorite cartoon series Tintin in china, I grew up on Tintin and still enjoy reading it. I am talking about the dragon entering our kitchen. Chinese of any kind was not so preferred at home, well thats before we introduced the dragon. Not sure why this is suffixed with 65, I have not really look up on that name, but this is one hevulla dish to entice people to do martial arts!Here you go for the dragonPreparation Time : 40 minsCooking Time : 10 minsCuisine : ChineseIngredients needed:Prawn - 1 kgCorn flour - 1 cupGinger Garlic paste - 1 tspRed chilli Sauce - 1 & 1/2 tspRed colour a pinchSoya sauce - 2 tspLemon - 1/2 of itSalt to tasteOil for deep fryingMethod to prepare:Clean pawns and mix all the ingredients. Adjust the lemon as per your taste. Marinate the pawns for 30 minsHeat oil in a pan and deep fry the pawns.Remove to a kitchen towel to drain excess oil.Garnish with onion and limeMarinating makes pawns soft and cooks fa
Palak Paneer 2007-06-26 02:59:00 "I yam what I yam, and that's all I yam," is one of the catchphrases of Popeye the Sailor. Who wouldn't know Popeye the sailor, especially with kids this is very popular show on TV. This character is better known for his superhuman strength he gets on eating spinach.It is said that spinach farmers in Crystal City, Texas were so grateful for this they erected a statue of Popeye in the town and credited him for saving the then-dying spinach industry.- source wikipediaThe influence of such cartoon characters are amazing as I have seen my friend's son, who initial refused to eat spinach, started eating after seeing this show. He is such a great fan and forever saying his biceps have grown big because of eating spinach.Coming to facts, spinach is a great leaf. Tastes great and easy to make. And such a wonderful dish from a simple leafy vegetable is unbelievable.Palak
Paneer is our all time favorite dish at home. We all like this dish with pulka and naan whereas my Dad likes to have this
Andhra Mutton Pepper Fry 2007-06-25 04:58:00 Well I will say if a dish looks good to look at, it should also taste equally good. Why I say is because since I don't eat meat, I can only satisfy myself by seeing the satisfied look one gets on eating the dish or the sounds they make, when they chew on the meat. I know I must be a real pain when it comes to declaring the final verdict on my Non-veg dishes. Once done, when I serve to hubby dear, I look so fondly at him for him to declare his verdict. Poor soul, hardly gets a chance to swallow, before I ask him how it tastes. He looks at me with a given up look and says "Arra, let me first eat, how can I say how it is without even eating it!" but I can hardly wait for the results. This happens to all my NonVeg dishes. I normally add all the Ingredients by instinct. Sometimes, my attamma gets caught. Sometimes I even think of sending a sample to Amma to taste. In the end finally, I trust my smell sense to know everything is good. In this particular dish I guess I got settled with the l Read more:Andhra
, Pepper
Ragi Sangati 2007-06-25 03:10:00 This is what we made for lunch today. Ragi Sangati with Mutton Pulusu (Gravy) and Andhra Mutton Pepper Fry. Ragi Sangati is a staple food in most rural Andhra household. Its very tasty and healthy.Ragi Sangati or Ragi mudda is very common and savored in our household. Its typically a part of rayalaseema cuisine, very prodomient in villages where its cultivated. Its very healthy and nutritious. And the fact that it actually tastes yummy with certain dishes goes to say its really delicious. This tastes great with Non-Veg dishes and with Veg we make Groundnut chutney or Endimirapakaya pappu.One serving is enough to keep you going till late lunch if had for breakfast. At Amma's place this is normally made for lunch or dinner but my inlaws have it for breakfast. Athamma makes Bendakaya Bajji (Bajji made from Lady's finger or Okra. Bajji is not the snack we normally refer too, its a kind of watery dish). That's my hubby's favorite breakfast.Whenever I think of Ragi Sangati, I am reminde
Kanchipuram Idli Podi 2007-06-24 12:21:00 This Podi is made specially for Kanchipuram Idli. Its quite coarse in nature and can be had with ghee or Oil.Preparation Time : 10 minsIngredients Needed:Bengal Gram - 50 gmsUrud dal - 50 gmsDry Red chillie - 8 - 10Hing - a pinchsalt to tasteMethod to prepare:In a kadai, add 1 tsp of Oil and roast all the ingredients.Once its cool, grind it coarsely.Serve this with Kanchipuram Idlies.
Kanchipuram Idli 2007-06-24 12:09:00 Kanchipuram Idli as the name goes is from Kanchipuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idly is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.Soaking Time : 5-6 hours.Cooking Time : 20 min.Fermenting Time : 10 hours or overnight.Preparation Time : 10 min.Cuisine : Tamil NaduIngredients neededBoiled rice - 200 gmsRaw rice - 100Urud dal - 150Fenugreek - 5 gmsCooking soda - 1/2 tspsalt to tasteFor seasoningPepper corns - 1 tspginger - 1 inchBengal gram - 2 tspBlack dal (urud) - 2 tspcurry leavescashew nuts - 10coriander leavesMethod to prepare:Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.L
Lunch Box Series : LBS#1 2007-06-23 04:48:00 Lunch time is always so exciting. During school days, it was a time to look forward. Mostly because the difficult subjects would be over by the noon and we can look forward to a nice and relaxed afternoon session. A time to doze and play games, but the most important, being we get to be free for an hour. We used to roam around the campus looking into other classes. Generally hanging around and having fun. It used to painful when we hear the first bell go, reminding us that we got to get back to class room.And what was sent for lunch, used to be more exciting. Amma used to pack proper lunch for Daddy, while my brother used to go home for his. But I always wanted my lunch to be packed. And best was, I used to love tiffin items and wanted only these for lunch. My best lunches used to be Idlies with Amma's famous Podi smeared over it, with lots of ghee. It tastes simply out of the world. Even now, given a chance I will have this Podi for Breakfast/Lunch/Dinner.Well that was in school days Read more:Lunch
Garlic Bread with Cheese 2007-06-22 21:00:00 Well this is my all time favorite bread items. GarlicBread
topped with Cheese
! Aroma coming out of the oven when baking this is incomparable. We normally order this along with Pizza when we go to have pizzas. This looked like a restaurant item until I did at home. Very simple to prepare yet so filling.Here you goPreparation Time: 5 minsCooking Time : 10 minsIngredients needed:Bread - 4 bunsButter - 2 tbspGarlic paste - 1 tbspCheese - 100 gmsMethod to prepare:Take soft butter, not melted one. Mix this with garlic paste to get a smooth paste.Toast Bread to get crispy base. Spread the garlic butter paste on the bread.Sprinkle grated cheese on the top. Baked in microwave for a min or until the cheese melts.Top it with Tomato Sauce.One exciting item that can be had for either breakfast or as a snack.Enjoy
Vegetable Biryani 2007-06-21 20:29:00 Biriyanis in any form is great to have. Especially for a working woman like me, this is one easy dish to make and not think of side dishes and other extra items that we might normally have to prepare. Planning for a complete meal for the lunch is a big herculean task. Especially at home where everybody packs their lunch, its even more difficult as they need to get a balanced diet with all the Vegetable
s and a filling food.I was planning to come with a series called Lunch Box series where I will be writing on the easy and balanced combis which will get done in flat 1 hrs time of cooking. Also I had an idea of starting a Event based on this theme. Do let me know if there is one already on this theme.Well coming back to Biryanis, its so healthy as it has all the vegetables required, and takes very little effort to prepare. This is an ultimate choice for Vegetarians and especially for working people who need to pack in a jiffy.We prepare different types of one dish based rice atleast onc
Pepper Macaroni 2007-06-21 05:21:00 Spicy Pepper
y Macaroni
is on its way to Spice it up, the Weekend Breakfast Blogging event hosted by the lovely Trupti of The Spice who loved Me.Macaroni is best eaten at...all times! Especially if its spiced up with tomatoes and pepper...wow a great breakfast item to keep us running till our hungry pangs starts attacking us by lunch.Macaroni is something like an alien at first ...best friend once acquainted. South Indians at best don't prefer continental stuff what with their mild flavors, but when it goes through a change and takes a Indian avatar...there is nothing like that to beat it.I am referring to my own experience with this, when everybody home were reluctant to accept it and I had to pour in enough interesting items to attract hubby dear to eat this for breakfast. Its fast to prepare, tasty to eat and of course makes your day. Now its part of our regular breakfast items.My daughter at one point wanted macaroni for all her meals.The spicy item in this recipe is of course lot
Going Lite with Sweet Corn Soup 2007-06-20 10:19:00 Well finally I was able to make it for the deadline....last moment I had no access to my computer and was wondering how I was going to post this.Luck favoured and here I am posting my entry to this month's MBP hosted by Coffee. This month's theme is ‘Going
Lite’And what would be more justifying than patrolling in the host's blog!Here I go posting my entry referred from Coffee's Sweet
Corn Soup.I followed her recipe except didn't add soya sauce and cabbage!..Ingredients needed1 Can of cream style sweet cornCarrot - 1/2 cupBeans - 1/2 cupPepper - 1 tspCoriander leavesCorn flour - 2 tspMethod to prepareChop carrot and Beans finely.Keep the water to boil. Once it begins to boil throw in the carrots and Beans.Let it cook for about 2 mins and then add 1 can of cream style sweet corn.Let it boil. In the meanwhile make a paste of 2 tsp of cornflour with 1/4 cup of water.Once the soup starts boiling, add in the cornflour paste, salt to taste.Let it boil for two mins and then switch of
Pav Bhaji 2007-06-20 01:55:00 What pizza is to Italy or the hot-dog is to America, pav bhaji has the same connotation to western India.Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat. In Marathi pav means bread (the term derives from the Portuguese "pao") and bhaji means a curry and vegetable mix. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions. Pav is a meat-less dish, which is high in carbohydrates and fats (if served with butter) and bhaji is high in carbohydrates and proteins.The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have a short break for lunch. A full lunch which was not rushed probably needed more time than what was available. A light lunch was also preferred given that physical work followed immediately. A vendor understood this and came up with this dish using items or parts of them available on the menu. The role of Indian
Veggie Hot Dog 2007-06-19 05:13:00 It was the time when American food became popular and wherever you go, you are tempted with Pizzas, Burgers etc. We saw joints like Pizza hut competing with other restaurants and coming up with most exciting offers to attract people. Of course with the response they got, they were unable to have the offers running for long.This becoming so popular, we ended up making these at home, what better way to enjoy, than preparing it ourselves. Of course Indianizing in the way. At one point we used to prepare pizzas, burgers so much, that folks at home started longing for Indian food. But my fascination towards pizzas, burgers is no end.With pizzas, burgers, there were Veg types available, but items like Hot Dogs were basically prepared with beef or pork, there was no way I can try to make it. So I ended up with what's my fav, Veggie
Hot Dog.Its been long time since I made this last. When I made it recently, it was welcomed well. Esp my daughter liked it a lot, so I guess I can trust to have s
Gajjar Ka Halwa 2007-07-10 01:41:00 Gajjar Ka Halwa
or Carrot Halwa is heaven to taste. A well made gajjar halwa is great to behold with the different dry fruits added with orange and milk solids mixed with pista, badams and cashews..not to mention raisins...Amma first made this when she got her Electric Rice cooker some 20 years back. Gajjar halwa made in Rice cooker tastes so wonderful. Of course the ones made over stove is equally good. But I prefer the cooker made as it the first one I tried some 10 years back. Its always been a labour of love, I used to sit and laboriously grate kgs of carrot to get this done. I don't like to grater in the food processor, so always prefer the hand grater which is very tedious process. No doubt you get rewarded eating this.Depending on the time availability we use either milk or kowa.Preparation Time: Depends how fast you can grate the carrot...:)Cooking Time 30 - 40 minsCuisine : PunjabiWith MilkIngredients needed:Grated Carrot - 1 cupMilk - 1 cupSugar - 1/2 cupGhee - 50 gmGreen Ca
Kerala Kollah Puttu 2007-07-09 07:43:00 I have always been very fond of all kerala breakfast. They have so many healthy dishes for breakfast that helps us keep going. My all time favorite breakfast items have been Appam with Stew, Puttu with Sugar and Iddiappam. Wow all mouth watering dishes. Amma makes Puttu both in the regular form and in the vessel. Both ways I just love it.Here you go for the recipe.Preparation Time: 15 minsCooking Time : 10 minsCuisine : Kerala
Ingredients needed:Rice - 500 kgSalt to tasteGrated fresh coconut - 1 cupMethod to prepare:Soak and clean Rice. Grind it to coarse powder in mixie. It should not be very coarse.Add salt the rice flour and add required water slowly. The amount of water added can be tested by trying to make a ball of the flour and it should stay. Then you are sure it has enough water.Stream this in cooker by placing the flour in muslin cloth.Else we can use puttu maker. The puttu maker is filled with flour stuff in between with coconut.This is the instrument used to make the puttuIt
Butter Paneer Masala 2007-07-07 04:49:00 Well you may ask why I am posting almost the same dish again. But this is different, the ingredients added were different and so was the method in which is prepared. My Paneer ButterMasala
was always a hit and this recipe I adapted from Prajusha, which goes by the name Butter Paneer Masala was even super hit. Thanks Prajusha for the lovely dish. As I said, I have tasted so many variations of Paneer Butter Masala that no two were same. This deserves a post for itself I thought. Hence this venture.I changed few items as per our taste and yes the dish was yummy.Preparation Time: 15 minsCooking Time : 15 minsCuisine : PunjabiIngredients needed:Homemade Paneer - 250 gmsOnions - 2 bigTomatoes - 3 bigGinger garlic paste - 1 tspChilli powder - 1 tspCoriander Powder - 1 tspGaram Masala - 1/4 tspBay leaf - 1Salt to tasteButter - 75 gmsGreen Chilli - 2Kasthuri Methi - 1 tspTurmeric powder a pinchAlmond paste - 2 tbspMilk - 1/2 cupFresh Cream - 1/2 cupCoriander leavesMethod to prepare:Chop Onions
Making Ghee from Butter 2007-07-14 00:17:00 Making ghee from Butter
at home is a simple process if you know how to get it done. Amma normally gets it done for me. Today I prepared it. Clarified Butter or Ghee is made from Butter by heating or cooking the butter.Heat a kadai and once its dry put the butter on high flame. Once it starts melting, stir it.It will start bubbling like this. Add rock salt to the bubbling butter. This is get the dirt or other particles if they are present.Then foams will start coming out. This is when you know your ghee is ready.Switch of the flame, and add few fenugreek seeds to the cooling ghee. This gives good aroma and also gives a good taste to the ghee.Once its cool, transfer to a container.
Lunch Box Series : LBS#4 2007-07-13 05:15:00 For today's lunch, we had Sambar with Brinjal, we call it Vankaya Sambar in Telugu. And choice of vegetable was Cabbage. Cabbage, in most variations is difficult to eat. What with its smell and texture. But camouflaged with Moong Dal, you will never find the difference. This is almost like the Usili that's famous in Tamil Nadu, except we make it differently. Brinjal Sambar's excellence is based on how good your brinjals are. So choosing the right Brinjal is very important. My Dad loves Brinjal in any form and a good sambar made with the right variety is his favorite. So Amma makes it with special care just for him. I normally prefer Veggies that are easy to cook while preparing for lunch during weekdays, as there is very little time to dilly dally with veggies that have to be cooked separately. But on this occasion I had no other vegetable for Sambar, so had to end up preparing this.Today's Lunch
Box hadVankaya Sambar (Brinjal Sambar)Cabbage - Usili with Yellow Moong DalPlain RiceC
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