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SPECIAL CAPSICUM UPMA 1970-01-01 00:59:59 INGREDIENTS:1/2 Cup Green Capsicum sliced1 Cup Red Capsicum Sliced3 Green Chilies10 Groundnuts roasted1 Tbsp of kassuri methi(dried methi )2 Tbsp fresh Grated Coconut1 medium Onion Sliced1/2 Inch Ginger1 Tbsp of olive oil1 tsp of chili powder1/2 tsp of Turmeric PowderSalt as per taste1.5 Cups of Soji /Rava3 Cups of Boiling waterMETHOD:Fry the sliced onion till they turn brown and then add chopped green chilies and fry for another minuteTo this add roasted Groundnuts + Ginger+ Haldi Powder+ Turmeric Powder and fry for another minuteNow Add the sliced capsicum ( both red and green) and fry for another min( note capsicum should be crisp)To this add rava + kassuri methi+ grated coconut and fry for around 2 more mins in low flame.Now add 3 Cups of boiling water and cook till water evaporates.Serve hot with lime pickle if desired.
THAI COCONUT CURRY SOUP 1970-01-01 00:59:59 Few years ago when I came to US after getting married, we went to Ireland for our honeymoon and my hubby took me out to try out different cuisines every night, and that was my first introduction to any food that was not Indian. Initially my palette couldn't stand any of these Italian, Mexican, Brazilian, Chinese (not the desi style) food. But it was Thai food that I fell in love with the very first time. Now after all these years, I appreciate all these cuisines and more for their own taste and style. So there's this Thai restaurant pretty close by (authentic mom and pop style, not a very big restaurant) which has one of the best Thai food that we have ever had; and we are a frequent visitor to that place. One of my regular item is the Tom Kha Pak, a mild and spicy soup flavored with a distinct flavor of galangal - creates a heavenly taste when mixed with chili peppers, coconut milk, lime leaves and lemongrass. What I like about Thai dishes is that the overpowering pure spices are al
COCONUT PARATHA 1970-01-01 00:59:59 Did I ever mention that both my moms (mom and MIL) are very good cooks? Yup they are indeed. Here is a very unique recipe from my MIL - I call it Coconut Paratha which tastes so much like "biscuit rotti". I am sure that most of the us from South India are familiar with the taste of biscuit rottis. There is a small goodangadi (shop) in Coorg that makes amazing biscuit rottis and every time we used to go from M'lore to B'lore it would be a sure stop there. Altho' they were deep fried and made of maida it used to taste so yummy that would definitely be on the menu for meals. You guys should surely try this out - it tastes amazingly good, very similar to the goodangadi biscuit rottis; but surely is a healthier version of biscuit rotti .INGREDIENTS:3 Cups of whole wheat Flour1 cup of grated fresh/frozen Grated Coconut6 to 7 Green Chillies Chopped nicely1.5 Tbsp of Sesame Seeds (black)1 tsp of Mustard Seeds12-14 Curry Leaves1 tsp Red Chili Powder1 Tb sp of GheeSalt as per tasteEnough wate Read more:PARATHA
JHATPAT BAKED EGGPLANT 1970-01-01 00:59:59 Sometimes when your day feels really long and tired and when you still have heaps of work pending like laundry, ironing, vacuuming, cleaning, yada yada and you still wanna have your kind of small little special dinner with your loved ones then you need something that needs to be tasty and presentable yet quick and easy to make.These Jhatpat Baked Eggplants are so easy to make and yet so tasty and beautiful looking that you could make these sneaking out of your busy schedule and yet grab a lot of compliments for its wonderful taste.INGREDIENTS: 1 Long Eggplant-medium size1 Tbsp Jeera seeds1 Tbsp Red Chili Powder1 tsp Kitchen King Masala1 tsp Garam Masala1 tsp Turmeric Powder & Salt as per taste.METHOD: Preheat the oven at 360 degree.Mix all the masala ingredients along with the salts and keep it aside.Toss in sliced Eggplant into the olive oil.Now to each slices carefully sprinkle the masala mix evenly on one side and bake for about 5 mins.Then flip them over and sprinkle the masala mix Read more:EGGPLANT
COCONUT HALVA 1970-01-01 00:59:59 Last weekend I so much wanted to have something sweet but I didn't wanna go shopping dressing up in layers as it was chilling cold outside.Then as I normally do I peaked into my pantry and fridge and made up this recipe for Coconut Halva. Friends, my hubby and I were so much impressed and happy with the outcome that we had 8 to 9 pieces each in just one serving. Haahaa believe me it turned out that good.INGREDIENTS:1 Tin Condensed Milk1/4 Cup Milk1 Cup Fresh/Frozen Grated Coconut3/4 Cup Brown Sugar2 Tbsp Ghee/Butter3 Tbsp Chopped WalnutMETHOD: Grind coarsely the grated coconut without using any water and keep it aside.In a heavy bottomed pan mix in condensed milk+ sugar+ Coconut and bring it to boil.Once it starts boiling add in about 2 Tbsp of ghee or butter and keep stirring constantly until the mixture tuns to golden brown.Now add the chopped walnut and keep mixing until the mixture starts leaving the side of the pan.Spread evenly on a greased tin and let it cool.Cut them into desi Read more:HALVA
SCHEZWAN FRIED RICE 1970-01-01 00:59:59 We all know how important food is, and what part it plays in our daily lives. It's what makes any occasion "extra special". Love is one of the key secret ingredient behind every good recipe; and to me nothing can seal the approval better than the smile that i see on my hubby's face after eating the dish I cook.This is one of my hubby's fav Chinese food.INGREDIENTS:2 Cups of Basmati/Long Grained Rice1 Green Bell pepper chopped length wise1 Orange Bell pepper chopped length wise.5Cup of frozen corn.5 Beans chopped.5 Cup Cabbage Shredded1 Big Onion sliced1 Jalapeno pepper chopped2 Green chilies chopped1 Bunch of Spring Onions chopped6 Garlic Flakes Chopped lengthwise1.5 inch Ginger chopped lengthwise1 Tbsp Soya Sauce1 Tbsp Sambal Oleak( this is used to get that kick that is needed in shezawan fried rice)1 Tbsp jeera seeds1 Tbsp of fresh / dried Mint leaves1 tsp fresh Black pepper corns mashed lightly2 Tbsp Olive OilSalt as per taste.METHOD:Heat about 1 Tb spoon of olive oil and add in
HARA BHARA KABABS/CUTLETS 1970-01-01 00:59:59 Winter is the time of the year when most of us feel like having something hot and steamy, rich and spicy. So I thought of having something that would make us feel warm inside-out on a cold day like yesterday. The first thing that came to my mind was Hara Bhara Kababs, and it came out great. It hit the spot, just what we needed. So friends, just forget about your diet for once and give yourself a treat. Try this out; trust me it will do wonders on a cold night.INGREDIENTS:3 medium sized potatoes boiled till soft1 bunch of fresh Spinach boiled1/2 cup chopped Methi Leaves2" piece of ginger grated6 Green Chillies chopped2 tsp Garam Masala Powder1 tsp Kitchen King Masala Powder(Optional)1 Medium Onion chopped finely1 tsp Red Chilli Powder1/2 tsp Turmeric powder1 Tbsp of Cornflour1 tsp jeera seedsSalt to tasteMETHOD:Boil spinach and methi leaves together, remove excess water and keep it aside.Add cornflour to water and make a thin batter( note the batter should be very thin)Mix and mash toge
KHALA CHANNA BIRYANI 1970-01-01 00:59:59 INGREDIENTS:3/4 Cup Black channa1 Big Onion4 Garlic Cloves1 Medium Tomato2 Cups Basmati rice1.5 Tbsp Tomato Paste(tinned)2 tsp Red Chili Powder1 tsp Haldi (Turmeric) Powder1Tbsp of Bombay Biryani Powder(Shan brand)note: u can use any pulav powder if u don't have this masala in your pantry but bombay biryani masala does wonders2 tsp of jeera seeds2 Tbsp of Butter/OilMETHOD:Soak the Black channa for about 8 hours in water and then drain and keep it in a warm place for another 8 hours and let it sprout nicely.Pressure cook these sprouted channa with some salt for about 2 to 3 whistles and drain and keep it aside.Now in a pan heat about 1 tsp of butter and add jeera. When it starts sputtering add in the basmatti rice and fry for about 5 mins. Add about 3.75 cups of water + salt and cook in an open pan until the water evaporates.In a kadai take the remaining oil/butter and fry the onion.When onions are semi done add in garlic cloves and fry until transparent.To this add chopped tomatoes, h Read more:CHANNA
GAJAR DAHI BALLE 1970-01-01 00:59:59 INGREDIENTS:2 Large Carrots grated1 Medium tomato chopped into small pieces.5 tsp of cumin powder.5 tsp of corriande powder.5 tsp of chilli powderRock Salt1.5 Cups of thick curds1 tsp of mustart seeds1 tsp of jeera seeds1 tsp of olive oil5 curry leaves,salt as per tastecorriander leave for garnishingMETHOD:Microwave the grated carrot and chopped tomatoes for about 4 mins.Add the above to the curds and mix in cumin, coriander and rock salt.Now heat about 1 tsp of olive oil and season it with jeera seeds, mustard seeds and curry leaves and add it in the gravy.Garnish with coriander leaves.This goes very well with any kind of stuffed paratha's .
DATE CAKE -EGGLESS 1970-01-01 00:59:59 INGREDIENTS:1 Cup Seeded Dates1.25 Cup Milk1 cup melted butter.75 Cup Veg. Oil1 Cup Sugar2 Cups All Purpose Flour(Maida)1 tspBaking PowderMETHOD:- Sieve all the dry ingredients.- Preheat the oven for 350 degree.- Soak dates in the above milk for about 2 hours- Grind the dates with the above milk in the food processor- To this add in all the rest of the ingredients and mix it again in the food processor.- Add the above to the greased cake pan and bake at 350 degree for around 45 min or until done. Read more:EGGLESS
DUM ALOO 1970-01-01 00:59:59 INGREDIENTS:12 small round potatoes2 medium Onions4 cloves Garlic1 t.sp Coriander Powder1 t.sp Cumin Powder1.5 t.sp Red Chili Powder1/4 t.sp Turmeric Powder1 t.sp Paprika(optional)4 Tb.Sp Cooking Oil1 Tb.Sp of butter/Ghee1 Cup Water1/2 t.sp Garam Masala Powder4 Tb.Sp of Tomato Puree2 Bay Leaves1/2 inch GingerSalt as per tasteMETHOD:Mix a pinch of turmeric powder and salt to the pricked potatoes and keep it aside for about 20 mins. Then shallow fry in a pan until it turns golden brown or done and keep them aside.Finely chop the 1/2 onion and keep it aside. Make a paste of the remaining onion,garlic, ginger and keep it aside.Heat 1 Tb.Sp of ghee/butter and cooking oil in a frying pan. Add bay leaf and fry for some time.Now add chopped onions and fry it till it turns brown. Add the ginger-garlic-onion paste and fry for another few mins until it changes its colour to golden brown.Add rest of the spices and the tomato puree , garam masala powder and fry in low heat until oil separates .Add
SARSO KA SAAG 1970-01-01 00:59:59 INGREDIENTS:1Bunch sarson (mustard greens) & 1/2 Bunch Spinach chopped finely2 cms piece ginger, minced1 medium sized onion chopped4 cloves garlic minced2 green chilies, minced1 Tb.Sp Garam Masala½ t.sp turmeric powder½ t.sp red chili powder1 tbsp butter½ Cup Butter1 Big Tomato choppedSalt as per tasteMETHOD:Boil the mustard and spinach leaves till soft. Remove excess water and blend well and reserve.Heat butter and add onion and fry till transparent.Add ginger, garlic, green chilies to the above and cook for 2 mins.Now add tomato and cook for another 3 mins.liTo this add garam masala+ chili powder+ haldi powder+ salt and cook until the masala has been brownedNow blend the above mixture and mix it with saag paste.Add milk and cBunch sarson (mustard greens), chopped finely2 cms ginger, minced1 medium sized onion chopped4 cloves garlic minced2 green chilies, minced 1 Tb.Sp Garam Masala½ t.sp turmeric powder½ t.sp red chili powder1 tbsp butter½ Cup Butter1 Big Tomato choppedSalt
BLACK BEAN SOUP 1970-01-01 00:59:59 INGREDIENTS:1 Tin diced tomatoes1 Tin black beans1 Tin veg stock1 Cup of chopped celeray4 pods of garlic1 big onion thinly sliced1 Tb.Sp of red chilli paste2 Tb.Sp of butter1 t.sp of italian seasoning1 Tb. Sp of fresh basil ( or dried )1 Tb.Sp of chopped corriander leavesMETHOD:Melt butter and add onions and fry until caramalizedAdd garli and fry them until cooked or translucentAdd celeray and cook until doneAdd diced tomatoes along with the red chilli paste and cook for 5 minutesNow add veg stock along with 2 cups of water and black bean and cook simmer for 5 minsAdd fresh corriander leaves and serve hot. Read more:BLACK BEAN
METHI PARATHA 1970-01-01 00:59:59 INGREDIENTS3 cups of whole wheat powder1 bunch of methi washed and chopped into small pieces1 medium sized onion chopped into very small pieces1 tsp jeera seeds1 tsp haldi powder1 Tb.sp of chili powder1 tsp of coriander powder1 Tb.sp of olive oil1 tsp saltMETHODIn the above oil season jeera until it starts sputteringAdd onions and fry until translucentThen add all the remaining masala powders and fry for ½ minuteNow add the chopped methi leaves and fry for another minuteFor the above mixture add the wheat flour and make dough adding water only if required. Roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired. Read more:METHI
, PARATHA
MINT PULAV 1970-01-01 00:59:59 INGREDIENTS:1 Cup Basmati Rice4 tbsp mint leaves2 Cups water1 Tb.Sp oil/Ghee4 Pepper Corns2 Cloves1t.sp Ginger-Garlic Paste1 Med Onion Sliced vertically3 Green chilies slit verticallyMETHOD:Cook rice.But make sure it does not get overcooked.Heat oil/ghee and add the cloves,peppercorns,ginger-garlic paste and chillies.Fry this and then add onions and fry till brown.Then add in mint leaves and fry for a min and mix all with rice.Add salt to taste
SPICY PONGAL 1970-01-01 00:59:59 INGREDIENTS:1 Cup Moong Dal- soaked in warm water for 1 hour2 Cup Long Grain Rice4 Green chillies slit into halves8 Pepper Corns- crushed lightly1 t.sp turmeric powder1 inch- Ginger8 to 10 Curry Leaves2 Tb.Sp of Jeera seeds1 t.sp.Mustard Seeds2 Tb.Sp. of GheeCoriander Leaves for garnishingLemon juiceMETHOD:Heat ghee in a pan and roast the moong dal nicly untill it turns into light brown in colour.To this add rice and roast rice as well for 2 minsnow add 8 cups of water and 3 green chillies, ginger , turmeric powder,salt and cook uncovered untill the water fully evaporatesNow take some oil/ghee and season it with mustart seeds+ jeera seeds+ curry leaves+ 1 green chilli+ pepper corns until the mustart seeds start sputteringAdd it in to the rice mix well and garnish with corriander leaves and lemon juice.Serve steaming hot.
RED HOT POTATOES 1970-01-01 00:59:59 INGREDIENTS:3 Large Potatoes cut into cubes7 - 8 Hot red chilies soaked in about 1/4 Cup of hot water for half hour1 tsp of tamarind pulp1 Big Onion chopped length wise1 tsp jeera seeds10 curry leaves3 tbsp of olive oilMETHOD:Cook potatoes and cut them into small cubes and set aside.Grind together soaked red chili's along with the water used to soak it + tamarind+ salt into fine paste and set aside.Take about 3tbsp of oil in a kadai and season it with jeera and curry leaves. To this add chopped onion and fry till onions are browned.To this add in the masala and fry it for about 4 mins or until oil leaves.To this add in the potato cubes and salt and about a cup of water and cook it in sim for about 7 mins with stirring here and there.Your red hot potatoes are ready to be served.Anyone who loves spicy food will love this and goes very well with anything and everything. Enjoy!!! Read more:POTATOES
BALEKAI GOJJU 1970-01-01 00:59:59 INGREDIENTS:2 to 3 Small cooking Banana's (raw)1 tsp of Turmeric1/2 tsp of tamarind pulp1 tsp of Red Chili Powder2 - 3 Green Chilli's3 TbSp of fresh Grated Coconut2 Tbsp cooking oilSalt per tasteFor Seasoning:1 tsp mustard seeds1 tsp jeera seeds4 to 5 garlic flakes10 curry leavesMETHOD: Wash banana's well and cut them into cubes with their skin on.Pressure cook bananas along with tamarind and red chili powder for 4 to 5 whistlesOnce cooked lightly mash the bananas and add in about 1cup of water , slit green chilies required amount of salt and cook on high flame until the gravy thickens.You could add little jagerry if you like slight sweetish taste as well.Now heat oil and season mustard and jeera seeds along with curry leaves and add it in.Season Garlic flakes in little oil until the garlics are kind of browned and add this into the curry as well.Finally add in 3 Tbsp of grated coconut and mix.This goes well with curd rice /idli's or chapathi's Read more:GOJJU
THOVE - Quick & Easy 1970-01-01 00:59:59 INGREDIENTS:1 Cup Toor Dal1 tsp Turmeric Powder4 Green Chilies chopped2 inches Ginger grated2 tbsp Lemon juice10 Curry Leaves1 tsp Jeera SeedsHing (asafoetida)Salt as per tasteMETHOD:Wash and soak toor dal for about 1/2 hour in warm water and then pressure cook for 5 whistles Add in grated ginger and about 2 cups of water ( liquify)Take about a tsp of oil and heat it ... to this add mustart seeds , chopped green chillies, turmeric, jeera seeds and curry leaves . Heat it until mustart seeds start sputterig and add it in to the dal.Simmer and cook for another 5 mins and add salt to taste.To this add lemon juiceServe it hot with white rice or chapathi's. Read more:Quick
BAGARA BAINGAN 1970-01-01 00:59:59 INGREDIENTS:10 Small eggplants(biangan)1 Big Onion1 Tb.Sp Ginger-Garlic paste1 Tb.Sp Hot Red Chili powder3 Tb.Sp of groundnuts- dry roasted, pealed and powdered3 Tb.Sp of grated coconut1/2 t.sp Tamarind pasteFor masala: 1 Tb.Sp of sesame seeds3 Tb.Sp of Groundnuts- pealed1 Tb.Sp of Coriander Seeds1 t.sp Jeera Seeds2 Cloves1/2 in Cinnemon StickMETHOD:Dry roast all the masala ingredients and powder it with along with groundnuts and coconut and tamarind and keep it aside.Fry onion until transparent and make a paste of it.Slit the baby eggplants till midway add in salt and fry them in oil and keep them aside.With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputteringTo this add ginger garlic paste and fry for some timeAdd in the eggplants, the masala paste , red chili powder, salt and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens .Serve hot with chapathi's or white rice.
BAINGAN MASALA 1970-01-01 00:59:59 INGREDIENTS:1 Big Onion1 Big Eggplant1 Medium sized tomato1 tsp Jeera Seeds1 tsp Chilli powder1 green chilli1Tb.sp grated coconut2 Tb.sp of olive oil1 Tb.sp of garam masala powderSalt per taste METHOD Chop the eggplant into cubes put some salt and microwave it for 5 mins or until cookedIn the above oil season jeera seedsWhen jeera seeds start sputtering add onions and 1 tsp of sugar ( sugar is to caramelize onion)When onions start turning red add chopped tomatoes, haldi powder, chilli powder and garam masala and cook until doneNow add eggplant plus 1 cup of water to the above mixture and cook for 5 mins covered. Add grated coconut on top. Serve hot with chapathi's / roti's or with curd rice
PLANTAIN CHIPS 1970-01-01 00:59:59 Plantains are used in many savory dishes like curries, palyas or subzis, pakodas, chutneys, desserts and many other snack items. Plantain chips have been my favorite every since my childhood. Every time when amma used to get plantains home I used to personally request her to make chips out of the unripe plantains and baked dish topped with honey, sugar crystals and ghee with the ripe plantains. Ah!!! both of them are just on top of my list always when it comes to plantains. Here is the recipe for chatpata, masaledhar and scrumptious balekai urf plantain chips.INGREDIENTS:4 Green Plantains( firm and unripe)Oil for deep fryingFor Masala:Chili powderPepper PowderHingSaltMETHOD:Mix all the masala ingredients and keep it aside.Heat the oil for deep frying.Peal the plantains and slice them using the chips grater directly into the oil. Keep the flame in medium and keep frying until golden yellow.Remove from the oil and spread it on paper towel to remove the excess oil.Immediately sprinkle the
GOBI MASALA 2007-03-02 22:26:00 Made with Cauliflower this is a simple, straightforward, easy and delicious recipe for Gobi Masala. It took me just 10 mins to finish this dish from scratch to finish, yes just 10 mins and I was all done with a very satisfied end result. I used food processor to speed up the entire process of chopping. Here is the recipe.INGREDIENTS:Gobi/Cauliflower1 Big Onion1/2 inch Ginger1 Tbsp Jeera1 tsp coriander seeds2 Green chilies2 Red chilies1tsp Turmeric Powder1Tbsp Olive OilSalt as per taste.METHOD:In the food processor chop onion + green chilies + ginger and set aside.Using food processor chop cauliflower nicely into very small chunks( almost like coarse powder as you see in the picture).Powder coarsely coriander seeds + red chilie. To this add turmeric powder and set aside.Heat about 1 Tbsp of oil and add jeera seeds and saute until nicely roasted. To this add onion mixture and saute it for another few mins. Now add the grated/chopped cauliflower along with the masala mix and saute for an
BLOGGING BREAK 2007-03-04 15:04:00 Sometimes life just drives you nuts and the hectic days at work, gloomy weather makes you wanna take a break. Vacation is the best cure for this stressful life that we lead, so me and my hubby have decided to pack our bags and head west. Aloha Hawaii, here we come!!!I'll be going to Hawaii for coupla weeks, and will not be anywhere near blogs :) So do miss me, and I'll have more recipes upon my return. I hope it'll be like this picture...CheersSeema Read more:BLOGGING BREAK
MUSHROOM MASALA 2007-03-17 02:55:00 We are back from our relaxing and fun trip to Hawaii. 2 weeks just flew away and I am back in Jersey to the same old life. Hawaii is a gem of a place packed with variety of avatars of Mother Nature. Long and wide beaches with white, black, red, salt and pepper and golden sand, dense rainforest, coconut and palm trees swaying happily, stunning emerald green cliffs rising high, clouds skirting the mountains, spectacular valleys, gorgeous tropical gardens, active volcano belching out golden fire, warm weather and cool breeze from blue ocean–all this is Hawaii.I would agree with Mark Twain that Hawaii is “the loveliest fleet of islands that lies anchored in any ocean”. Anyone who loves nature will fall in love with Hawaii.Here is the recipe of one of my mom's all time hit and super delicious mushroom masala. Every time mom used to make it we could just not stop licking our fingers. It actually tasted better than the hotel ones. Do try it out if you have mushrooms lying in your frid
RECIPES TRIED AND DEVOURED 2007-03-22 21:37:00 This is a post that I have been wanting to do from a long long time. Finally here I am thanking all my blogger buddies for taking time and posting wonderful mouthwatering dishes. Here are a few of the dishes that I tested/tried and enjoyed.Vangibath from Asha's blog. If you are an eggplant lover you should give this one a try as well. It tasted very authentic. Thanx Asha for this yummy recipe.Besi Bele Bath from Vani's blog. I used to make them both from the store bought powder but this time I made them both from scratch ( all thanx to Vani). The outcome was just ahhhhh haaaa.... Yummy. Nothing like fresh homemade masala powders.Mahanadi's Coconut Burfi. This is my hubby's all time fav. He calls it kobri metai. This is a quick and easy sweet that one can make in 15 mins. Try it out when you have unexpected guests knocking your doors. Thanx for such easy recipe.Corn Curry from Trupi's blog.Trupti as you rightly mentioned in your blog it was a hit at out place to. Its so simple to
THAI EGGPLANT BASIL 2007-03-29 00:57:00 We had this dish at a Thai restaurant at Big Island, Hawaii and loved it rightaway. The dishes were so good that we kept visiting this place everyday during our stay. This particular one had a great flavor and taste (well, which one did not?!!) They served it with a lot of fresh Kaffir lime leaves, which adds a heavenly taste. However since I couldn't get these leaves at our Asian grocery store, I used lemon rinds to get the fresh citrus flavor.INGREDIENTS:2 Chinese Eggplants ( thin, long purple eggplants)- chopped into thin fingers.25-30 Basil leaves chopped8 Lime Leaves( optional- I didn't use it as I couldn't find them)1 Tbsp Sambal Oelek4 cloves of Garlic- chopped1 Tbsp Soy Sauce1 tsp Brown SugarSalt as per taste2 Tbsp Olive OilLemon rinds of 1 LemonMETHOD:Heat olive oil in a heavy bottomed pan and toss in the chopped garlic until softened.To this add the eggplant, toss and let it cook nicely. Then add salt and Sambal Oelek along with Soy Sauce.Add basil and keep tossing slowly Read more:EGGPLANT
BEETROOT KURMA 2007-03-30 22:10:00 Beetroot is one of the veggies that my hubby is not too fond of 'coz of its sweetness. I personally dig it a lot, so had to find a way to make him change his strong opinion. This curry did the trick - my mom's recipe. The tough part was convincing A that he will not be disappointed with the dish; so nothing better than get him involved in making itHe actually chopped Mr.Beetroot with a yucky look on his face! But once it was done, he loved it as much as I. This is our contribution to Trupti's Spring Fling 2007.INGREDIENTS:Beetroot cut into blocks1/2 cup grated Coconut fresh or frozen3 Red Chilies2 Green Chilies1 tsp Cumin seeds1 tsp Coriander seeds1 Clove1/4 inch Cinnamon2 strings of Curry Leaves1 tsp Tamarind Paste1 tsp Mustard Seeds1 tsp OilMETHOD:Cook beets with required amount of salt and water and keep it aside. ( Don't throw away the water).Grind Coconut+red chilies+ green chilies+ cumin seeds+coriander seeds+cloves+cinnamon into a smooth paste.Mix the above masala paste t
COCONUT PEDA 2007-04-03 18:56:00 Coconut is one of the most common ingredients that is used in one form or the other in most of the South-Indian sweets like payasa/payasam/kheer, laddus and burfis. Here is the recipe for delicious pedas that I came up with.INGREDIENTS:1.5 Cup Grated Coconut fresh/frozen1 Tin Condensed milk2 Tbsp MilkSaffron few strandsDry fruit of your choice for decoration.METHOD: Dry grind the grated coconut until it reaches to a powdery consistency.Soak saffron in about 2 tbsp of milk for about 10 mins.In a heavy bottomed kadai heat the condensed milk along with the milk and saffron and brig it to boil.When you see the bubbles add in the powdered coconut and keep stirring it for another few mins until you see the mixture thickening and forming a single mass.Now cool it for 2 mins and slowly and carefully form circular laddus and slowly press it using your palms to flatten it thus making pedas. Note: the sweet still needs to be hot when you shape it. Be quick when you do it. You need to do it befor
ALU CURRY/POTATO CURRY 2007-04-05 14:37:00 I had this curry for the first time at my dear friend Swathi's place where she served it with Neer Dosas. I was actually surprised by the fact that the veggie she used was potato and not butter fruit (Gujje as we call it in Kannada). Friends, potato cooked here in coconut milk tastes so much like soft and yummy butter fruit that you will not be able to resist. Thanx Swathi for such a wonderful recipe. We enjoyed the dinner.INGREDIENTS:3 Big PotatoesCoconut Milk- 1 TinRed Chili powder1/2 tsp Turmeric powder1 Big Onion- Sliced4 Garlic FlakesSalt as per tasteMETHOD:Peal potatoes and chop them into small cubes and keep it asideIn a heavy bottomed kadai heat 1 tin coconut milk +1 cup water and bring it to boil.To this add the chopped potato cubes along with Turmeric + required amt of chili powder + salt as per taste.Let the potatoes cook in coconut milk nicely until tender. Adjust the spiciness depending on your taste.Tamper it with nicely browned onions and garlic.Cook again on a low fl
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