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Wednesday, September 4, 2013

MASALA DOSA

Masala Dosa-  a thin crisp dosa, filled with mildly spiced potato bhaji. This is a famous recipe in India and a popular South Indian dish which traces it's origin to Udupi cuisine. It is easy to prepare and quite addictive too. If you are a dosa lover, I'm sure this is worth a try. 

I've given the recipe only for the potato bhaji here. 





Ingredients

For the Potato bhaji  (for about 4 dosas)

Potatoes - 3
Onion (thinly sliced) - 1 
Green Chilies (slit) - 2 
Split Bengal gram Kadali paruppu- 1 tsp
Mustard- 1/2 tsp
Turmeric pwd- 1/2 tsp
Chopped coriander leaves for garnish 
Salt as per your taste


Method

Boil the potatoes with some salt. Cool and peel the skin and mash half the quantity and chop the rest into small pieces. In a pan, heat oil and crackle mustard seeds followed by split bengal gram / kadali paruppu and slit green chilies. Sauté till fragrant and add the onions, turmeric pwd and salt. Sauté for about 4-5 mins in low heat and once its cooked add the potatoes. Stir well until well combined. Garnish with chopped coriander leaves.





Friday, July 12, 2013

CHENA KILANGU FRY/ YAM FRY

Chena kilangu fry has been my favourite from childhood. I would love to relish this simple delicacy with curd rice. This version of the recipe is how we cook it at home, very simple yet delicious to taste.



INGREDIENTS

Chena kilangu- 250 gms
Turmeric pwd- a pinch
Sambar pwd- 1/2 tbsp (add more if you prefer it spicy)
Mustard seeds- 1/2 tsp
Split urad dal- 1/2 tsp
Salt to taste



METHOD

Wash and slice the yam into thin slices. Heat oil in a pan and crackle the mustard seeds and split urad dal. Add the sliced yam to it, give it a stir. To it, add a pinch of turmeric pwd, sambar pwd and required salt. Mix well, sprinkle little water and cook till crisp. Yummy yam fry is ready to eat. 



PEAS PULAO

Peas pulao is very easy and pretty simple to prepare. This recipe is a simple one for people who're trying it out for the first time and who's looking for a quick and easy version. I'll be posting my version of peas pulao soon.







Ingredients

Basmati rice- 1 cup
Peas- 1/2 cup
Cinnamon- 1 (1/2 inch piece)
Clove- 1
Cardamom- 1
Black cumin/ shah jeera- 1/2 tsp
Ginger Garlic paste- 1 tbsp
Green chilly- 1 (small) 
Salt 

Method 

Wash and soak rice for about 15-20 mins. Heat about 2 tbsp of oil in a pan and add all the whole spices (i.e) cinnamon, clove, cardamom. Saute for about a minute or till you get the fragrance. Now add black cumin/Shah jeera, slit green chilly and saute for a minute. Next, add the peas with little salt. Fry for 3-4 mins. Add the soaked rice with ginger garlic paste and saute for 2-3 minutes. Add required salt and 2 cups of water (since the basmati rice and water ratio is 1:2). Close the lid of the pan and keep the heat on low and cook till the rice is fluffy and done. 


Note

If you're preparing this in a cooker, follow the same method by adding 2 cups of water and then close the lid of the cooker with the cooker weight. Keep on high flame and wait for a whistle. After the first whistle, reduce the heat to low and switch off the heat after 5 mins. 

Monday, May 27, 2013

KADAI PANEER

Paneer/cottage cheese is not only great in taste but also has a lot of nutritional benefits to offer. It is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars. It also helps in lower, back and joint pain. Paneer is also a good source of protein and it reduces the risk of cancer. Enjoy the goodness of paneer!
Coming to this spicy dish, it goes very well with chapattis and any kind of pulao. Usually whole dhania/coriander seeds are used for kadai paneer but I’ve used dhania/coriander powder.





Ingredients

Paneer (cut into cubes) - 200 gms
Onion (finely chopped) - 2
Tomato (finely chopped) -2
Capsicum (1 inch square pieces) – 1 small
Cumin seeds/jeera- ½ tsp
Clove- 1
Cardamom- 1
Cinnamon stick (2 inch piece) – 1
Ginger garlic paste- ½ tbsp
Curd- 1 tbsp (optional)
Red chili- 2
Turmeric- ½ tsp
Red chili pwd- 1 tbsp
Coriander pwd- ½ tbsp
Garam masala- ½ tsp
Salt
Coriander leaves for garnish

Method


Heat oil in a kadai and add red chilies, jeera/cumin seeds, cinnamon, clove, and cardamom. Once it crackles, add the chopped onions, ginger garlic paste and little salt. Sauté till the onions turn light brown, add chopped tomatoes and capsicum and sauté for a minute. Add turmeric, red chili and coriander powder and sauté for about a minute and let it cook for 5-6 mins. Now, add the curd, mix and throw in the paneer pieces and cook for about 3-4 mins. Finish it off with garam masala and give it a light stir. Garnish with chopped coriander leaves.

Sunday, May 26, 2013

EGG IDIYAPPAM


This one is my mom’s recipe and one of my favourites too. It can be done without the egg for vegetarians and tastes good even without any side dish or gravy.

Ingredients
Idiyappam (torn to small bits) - 2 cups
Onion (finely chopped) – 2
Tomatoes (finely chopped) - 2
Eggs- 2
Mint leaves (chopped) – ¼ cup
Turmeric pwd- ¼ tsp
Chili powder- 1 tsp
Garam masala- ½ tsp
Ginger garlic paste- 1 tsp
Coriander (finely chopped) – little for garnishing
Salt

Method
Heat oil in a kadai and add the chopped onions, ginger garlic paste, little salt and sauté till the raw smell goes. Add chopped mint leaves, tomatoes, turmeric pwd, chili pwd and salt. Cook till the tomatoes get mushy and then add the garam masala. If you prefer you can add biryani masala instead of garam masala. Add the two eggs and scramble. Add the tiny pieces of Idiyappam and stir well. Serve hot. 

MELTING MOMENTS

This recipe is taken from (www.joyofbaking.com) I was wondering why the name “melting moments” and was skeptical about how a cookie can be so soft. This skepticism led me to bake this myself. Trust me; it truly melts in your mouth and it’s pretty simple to make (bake).
Ingredients
All purpose flour- 1 1/2 cups (210 grams)
Cornstarch (corn flour) - 1/2 cup (60 grams)
Salt- ¼ tsp
Confectioners sugar (powdered or icing) - 1/4 cup (30 grams)
Unsalted butter, room temperature- 1 cup (227 grams)
Pure vanilla extract- 1 tsp

Topping:
Confectioners sugar (powdered or icing) - 1/2 cup (60 grams)

Method
In the bowl beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 -14 minutes until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.
 If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.

PEAS & MINT SOUP

Peas and mint soup is not only refreshing for this summer but also healthy. The minty flavour gives a wonderful taste to this soup and it tastes great even if you have it cold.

Ingredients
Peas -1 cup
Potato (chopped) -1
Mint leaves – about twenty leaves
Fresh cream- 3 tbsp OR Milk – ½ cup
Olive oil- 1 tsp
Salt & pepper

Method
Heat a pan and add a tsp of olive oil and sauté the peas, potato and mint leaves for about 2-3 minutes. Add 2 cups of water to this and cook till the peas and potato gets soft. Drain the water, cool and grind this (the drained water can be used to grind this to a paste). Heat the pan, add this paste, salt and required water to get a soup consistency. Once it starts boiling, add the fresh cream/ milk and give it a stir. Add pepper and serve hot or cold. 

SPROUTED GREEN GRAM SALAD


Like other beans, green gram is a rich source of low-fat protein and contains no trans or saturated fats. It is packed with nutrients and this preparation makes it delicious to eat.

Ingredients
Sprouted green gram- 1 cup
Onion (chopped) - ½ cup
Tomatoes (chopped) - ¼ cup
Carrots (grated) - ¼ cup
Lemon juice- 1 tbsp
Cumin/jeera pwd- ½ tsp
Salt and pepper

Method
Mix the sprouts, onion, tomato and carrots in a bowl. Add lemon juice, jeera pwd, salt and little pepper. Mix well. 

CREAMY VANILLA ICE CREAM

Ice cream- A summer treat and loved by almost everyone. I prefer the softy Italian ice creams than the usual ones available and this is an excellent recipe if you love creamy ice creams. It is easy to prepare and tastes good even after a month (when stored in a good freezer).

Ingredients

Milk - 150 ml (cold)
Amul cream – 1 liter
Milkmaid – 400gms
Vanilla bean- 1 OR Vanilla essence - 1 tsp

Method

Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. Take a bowl and add cold milk, milkmaid and give it a mix. Slit the bean lengthwise and scrape the vanilla seeds into the mixture. Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three to four hours before serving. It melts fast at room temperature so place it back into the freezer immediately after serving.
Enjoy your treat with chocolate sauce, chocolate chips or fruits. 



SIMPLE AND DELICIOUS POTATO FRY

This simple recipe can be made in a few minutes and goes well with sambar, rasam or curd rice.

INGREDIENTS

Potato (medium size) - 2
Turmeric- a pinch
Sambar pwd- 1 tbsp (add more if you prefer it spicy)
Mustard seeds- ½ tsp
Oil- 3-4 tbsp
Salt


METHOD

Wash, peel and cut the raw potatoes into small pieces. Heat kadai or a non stick pan and add oil. Once it’s hot, add the mustard seeds, and let it crackle. Throw in the tiny pieces of potato adding turmeric, required salt and sambar pwd and cook on low flame till the potatoes are cooked (take a piece from the kadai, it should be slightly crisp on the outside and soft on the inside, if yes then its cooked) check for the taste and add more salt or sambar pwd if required. Switch off the heat when it’s done. Serve hot.