Owner: Cook it up URL:http://www.cookituprecipes.blogspot.com Join Date: Mon, 12 Nov 2007 02:07:38 -0600 Rating:0 Site Description: Food and drinks recipe from all over world with special south indian food recipes Site statistics:Click here
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Masala Masoor 2008-01-03 20:38:00 INGREDIENTSLentil - 1 cupOnion (sliced finely) - 1Tomatoes (chopped) - 2Shallots - 6Ghee - 2 tbspChopped coriander - 1 1/2 tspPasteGarlic - 4Dry red chillies - 2Coriander seeds - 2tspCumin seeds - 1tspGinger - 1 1/2 " pieceMETHODPick, clean and wash the lentils.Add 5 cups water and the whole onions.pressure cook for 10-12 minutes on low flame after the first whistle.Keep aside.Grind all the ingredients of the paste together.Heat ghee. Add sliced onions. Cook for 2-3 minutes on low flame.Add the cooked lentils and salt. Keep on slow fire for 5 minutes.Add tomatoes. Cook for 10 minutes.Serve hot garnished with coriander leaves. Read more:Masala
Sweet and Sour Moth 2008-01-03 20:37:00 INGREDIENTSBrown beans (Moth) - 1 cupTurmeric powder (Haldi) - 1/2 tspCinnamon (Dalchini) - 1" stickBrown cardamom - 2-3Tamarind - a lemon sized balljaggery - 5 -10 gmsCumin seeds - 1/2 tspCoriander seeds - 1 tspGreen chilli - 1Ginger - 1/2" pieceOnion (finely chopped) -1Oil - 1 tbspbay leaf - 1Red chilli powder - 1tspGaram masala - 1/2 tspChopped coriander - 1 tbspMETHODBoil brown beans with salt, turmeric powder, cinnamon, elaichi and enough water.Wash and boil tamarind in some water. Squeeze and extract pulp.Roast cumin seeds and coriander seeds together in a tawa.grind coriander seeds, cumin seeds, ginger and green chillli to a paste.heat oil. Add onion. Cook till transparent.Add bay leaf and the paste. Cook for 1/2 minute.Add tamarind extract and jaggery. BoilAdd the boiled brown bean Read more:Sweet
Wine for good health 2007-12-23 03:33:00 Wine has health related uses. Red wine has a number of health related benefits. Red wine has been found to provide protection against common food-borne diseases. Research has proved that red wine – cabernet, Zinfandel and Merlot have anti-microbial effect. They provide protection against food-borne pathogens. Earlier red wine has been found to be useful for patient with cardiovascular diseases.On the other hand, experiments with white wine gave negative result. The effect ahs been found due to reseveratrol which is a phyto chemical found in grape vines and in skin of grapes and this is that which gives red color to red wine.
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Dal with Capscicum and Mushroom 2007-12-20 22:46:00 INGREDIENTSSplit gram (channe ki dal) - 1 cupTurmeric powder - 1/2 tspSalt - 1 1/2 tspGhee - 2 tspCloves - 3-4Bay Leaf - 1Baghar Oil - 3 tbspOnion (chopped finely) - 1Tomato (finely chopped ) 1Mushroom
s (chopped) - 1 cupCapscicum (finely chopped) - 1 bigGinger- 1/2 " pieceRed chilli powder - 1/2 tspGaram masala - 1/2 tspCoriander powder - 1 tspMETHODPick, clean and wash dal.Add turmeric powder, salt, cloves, bay leaf, ghee and 4 cups of water.pressure cook to give one whistle. Keep on low flame for 8 minutes.Grind ginger and garlic to a paste.heat oil. Add onion. Cook till brown. Add tomatoes. Cook for 2-3 minutes on low flame. Add dhania powder and garam masala. Cook for 1/2 minute.Add mushrooms. Cook for 3-4 minutes on low flame till they get cooked.Add ginger-garlic paste and capscicum.
AAmbat - Sprouted Dal 2007-12-20 22:45:00 INGREDIENTSSprouted Green beans (Moong dal) - 200 gmsSalt -to tasteCoconut - 1/2Dry red chillies - 3Tamarind - 1 marble sized ballFenugreek Seeds - 1/4 tspOil - 1Onions - 2 small (chopped)Ghee - 2 tbspCashew Nuts - fewMETHODSoak green beans overnight. Strain.Put it in a vessel with a tight fitting lid and place in a warm place with a fairly heavy weight on the lid. By evening it will sprout.Put the sprouted dal in plenty of water and leave overnight. Next morning, drain the water and remove the outer green skins.Boil 4 cups water. Add the sprouted dal.When it is half cooked, drop in a few cashew nuts and cook the mixture till tender. Add salt. Keep aside.Fry methi dana in oil till it turs red.Grind coconut with fried methi dana and red chillies to a smooth paste. Extract juice fro imlo by
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Aam Dal 2007-12-20 21:12:00 INGREDIENTSRed gram (Arhar or tuvar dal) - 1 cupTurmeric powder (Haldi) - 1/2 tspSalt - to tasteUnripe mango - 1Onion (finely chopped) - 1Garlic (finely chopped) - 3 clovesMustard seeds (sarson) - 1/2 tspDry red chillies - 1Curry Leaves - fewGhee or oil - 1 tbspMETHODWash and soak the dal for 1 hour.Add 1 1/2 tsp salt and haldi. Keep on medium fire to boil till the dal is half cooked.Peel the mango and cut into nig pieces. Add to the half cooked dal.Cook till dal is tender and the mango pieces are cooked to a pulp. Keep aside.Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Add chopped onion and garlic and fry till brown. Add red chillies and curry leaves.Add to the cooked dal. Aam dal should be a watery in consistency. Serve with rice.
Dal Makhani 2007-12-20 20:44:00 INGREDIENTSWhole Black Beans (urad saboot) - 1 cupSplit Gram Dal (Channe Ki Dal) - 2 tbspKidney beans (Rajmah) - 2 tbsp (soaked for 5-6 hours)Ghee - 1 tbspWater - 5 cupsSalt - 1 1/2 tspGinger - 1" pieceGarlic - 4 flakesDry red chillies - 2Tomatoes - 3 (pureed in a grinder)Beaten Curd (1/4 cup)Cream - 1/2 cupGhee or Oil - 3 tbspCoriander powder - 2 tspMixed Spices - 1/2 tspNutmeg (jaiphal) - 1/4 tsp gratedButter - 1 tbspMETHODGrind ginger, garlic and dry red chillies together to a paste.Clean, wash dals. Pressure cook both dals and the soaked rajmah with 1 tbsp ghee, water, salt and half of the ginger-galric paste. Keep the left over paste aside.After the first whistle , keep on low flame for 40 minutes. Remove form fire. Keep aside.Heat ghee. Add tomato pureed in a grinder. Cook until ghee
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Dal Maharani 2007-11-26 05:43:00 INGREDIENTSSplit black beans (Urad dhuli dal) - 1 cup ( soak in water for half an hour)Ginger (chopped) - 1" pieceBuy ginger online Garlic (chopped) - 4-5 flakesBuy Garlic Online Green chillies (chopped)- 2Turmeric powder - 1/2 tspSalt - 1 1/4 tspwater -1 cupBagharBig Onion (chopped) - 1Big tomato (chopped ) -1Radish - 1/2Chopped leaves of 1 radishGaram masala - 1/2 tspChilli powder - 1/2 tspOil or ghee - 3-4 tbspMETHODClean, wash dal. Soak dal in water for half an hour. Strain dal.Pressure cook dal with 1 cup water and all the other ingredients. When the first whistle comes, slow down the fire and keep for 1 minute only.Remove from fire. Open the cooker only after the pressure drops down. Keep aside.Cut radish leaves inot thin long strips.Heat ghee. Add onions. Cook till brown. Add tomato
Dal Palak 2007-11-26 05:29:00 INGREDIENTSSplit gram (Channe ki dal) - 1/2 cupSpinach (palak) - 1/2 kgTomatoes - 2Green chillies (chopped) -2Ginger (chopped) -1/2 " pieceCoriander powder - 1 tspGaram Masala - 1/2 tspRed chilli powder - 1/2 tspOil - 3 tbspOnion (chopped) - 1METHODSoak dal for half an hour.Wash and chop palak leaves. Discard the stem.Heat oil in a pressure cooker. Fry onions till golden brown.Strain the soaked dal. Add dal, palak and all other ingredients, including the spices into the cooker.Cook for 1 minute. Add 1/2 cup water.Pressure cook to give 2 whistles, then cook on low heat for 8-10 minutes.After the pressure comes down, mash the dal slightly.Serve hot with boiled rice or roti. Read more:Palak
Rasam Powder 2007-11-26 05:23:00 INGREDIENTSCoriander seeds ( saboot dhana) - 2 1/2 cupsRed chillies - 1 1/4 cupsPepper corns (Saboot kali mirch) - 1/2 cupRed gram (Arhar dal) - 3/4 cupBengal gram dal ( Channe ki dal) - 1/4 cupCumin seeds (jeera) - 1/2 tbspTurmeric powder - 1 tspCurry leaves - fewMETHODRoast all dry ingredients separately, except turmeric. Mix all ingredients together and grind to a fine powder.Store in an air tight container and use as required. Read more:Powder
, Rasam
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Rasam 2007-11-25 23:03:00 INGREDIENTSTomatoes (cubed) - 2Asfoetida (hing) powder - 1/2 tspRasam
powder - 2 tspRed gram (Arhar dal) - 1/4 cupTamarind - lemon sized ballSalt - to tasteChopped coriander leavesBagharOil - 2 tbspCumin seeds (jeera) - 1 tspRed chilli - 1Curry leaves - fewMETHODPressure cook dal with 1 1/2 cups water for 15 minutes after the first whistle. The dal should be soft and well blended.Boil tamrind in water and extract pulp.Mix tomatoes, tamarind extract, asfoetida powder, rasam powder and salt in a pan. Add 1 cup water. Simmer for about 15 minutes.Add the cooked dal and enough water to get a thin watery rasam. Boil for 10-15 minutes. Keep aside.Heat 2tsp oil and add all the ingredients for baghar. When the mustard seeds splutter, add to the rasam. Garnish with chopped coriander leaves. Serve h
Panchratni Dal 2007-11-25 23:02:00 INGREDIENTSSplit black beans (dhuli urad dal) - 3 tbspRed gram dal ( Arhar Dal) - 3tbsp Split gram ( Channe ki dal) - 3 tbspSplit green beans ( Moong dhuli dal) - 3 tbspLentil (Saboot masoor dal) - 3 tbspBagharOil - 3 tbspMustard seeds (Rai) - 1 tbspCumin seeds (Jeera) - 1 tspCloves (Laung) -2Cinnamon (Dalchini) - 1/2" stickCurry LeavesDry Red chillies - 2 (chopped)Green chillies - 2 (chopped)Ginger piece (chopped) - 1/2 "Tomatoes - 3 (chopped)Garam masala - 1/2 tspCoriander (chopped) - 1 tbspLemon juice -1/2 lemonMETHODClean and wash all dals. Pressure cook together with 3 1/2 cups of water and 1 1/2 tsp of salt.After the first whistle, keep on low flame for 5-7 minutes. Remove from fire and keep aside.Heat oil. Add mustard seeds, jeera, dalchini and laung together. Cook for few seconds.
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Mughlai Dal 2007-11-20 11:08:00 INGREDIENTSSplit black beans (Dhuli urad dal) - 1 1/2 cupsWater - 3 1/2 cupsTurmeric powder - 1 tspCottage Cheese (Paneer) - 100 gms cut into cubes and friedBlack pepper - 1 tspGreen chillies (finely chopped) - 2C oriander leaves (chopped) - 2tbspCumin seeds (jeera) - 1/2 tspGinger (chopped) - 2 tspSmall Onion (finely chopped) - 1Tomato (finely choped without pulp) - 1Ghee or oil - 4tbspSalt - to tasteCream - 1/4 cupMETHODSoak Black beans for 1 hour.Boil water with turmeric and salt.Add soaked dal, fried paneer and cook till the dal becomes tender and each grain is separate.Now put dal in a strainer so that excess water may be removed. Keep aside.Fry chopped onion in ghee till it turns light brown. Add ginger and fry.Add jeera and fry for a second and mix with the dal.Add finely chopped gr
Channe Ki Dal with coconut 2007-11-20 10:45:00 INGREDIENTSSplit gram (Channe ki dal) - 1 cupTurmeric powder (haldi) - 1/2 tspSalt - 1 1/2 tspGhee or oil - 1 tspFresh coconut
chopped - 1/4 cupCoriander leaves (chopped) - 2tbspBaghar Cumin seeds (jeera) - 1/2 tspGinger - 1"pieceRed chilli - 1 dryGhee - 2-3 tbspGaram masala powder - 1/2 tspCoriander powder - 1/2 tspMETHODClean and wash dal. Add turmeric powder, salt, 1 tsp oil or ghee and 3 cups water. Pressure cook to give one whistle. Keep on low flame for 5-6 minutes. Remove from fire.For the baghar, grind ginger and dry red chilli to a paste.Heat ghee in a pan. Add jeera. When it turns golden, add ginger paste. Cook for a few seconds only.Add garam masala and dhania powder. Cook for 1/2 minute.Add the boiled dal to the baghar. Add coconut. BoilRemove from fire and serve hot garnished
FIVE SPICE ARHAR 2007-11-20 01:58:00 INGREDIENTSRed gram dal ( Arhar dal) – 1 cupTurmeric powder ( haldi) – ½ tspSalt – 1 ½ tspGreen Chili (finely chopped) – 1Ginger (grated) – ½ “ pieceGhee – 3-4 tbspFive SpicesFenugreek seeds ( methi dana) – 2 pinchCumin seeds ( Sufed jeera) – ¼ tspCumin seeds (black jeera) – ¼ tspAniseeds (saunf) – ¼ tspThymol seeds (Ajwain) – 1/8 tspMETHODPick, clean and wash dal. Pressure cook dal with salt, turmeric powder, green chili, ginger and 3 cups water.After the first whistle, keep on low flame for 6-7 minutes. Remove from fire and keep aside.Heat ghee. Reduce heat. Collect all the spices together and add to the hot ghee. Fry the spices on low flame for a few seconds. Pour the hot dal into the five spices baghar. Mix well on fire for a few more seconds. Serve hot.
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