tag:blogger.com,1999:blog-74653372854198531652024-03-14T00:30:32.796+05:30Bits 'n Bites...A world of easy to make, tried and tested Indian recipes.Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7465337285419853165.post-964169118542111122014-01-11T10:45:00.000+05:302014-01-11T10:46:39.899+05:30Oats - Ragi Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
Quick recipes are always a boon to the homemaker and as a chronically lazy person who likes to spend the minimum amount of time in the kitchen, i personally endorse them wholeheartedly :)<br />
<div>
<br />
<div>
Here's a great and healthy breakfast dish from my friend, Nisha Dilip, that I tried out this morning.</div>
<div>
<br /></div>
<div>
<div class="MsoNormal">
<a href="http://3.bp.blogspot.com/-lQLLSkuiXkk/UtDQ9_qXEHI/AAAAAAAAFQE/YhQ38QC7oSQ/s1600/nisha.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-lQLLSkuiXkk/UtDQ9_qXEHI/AAAAAAAAFQE/YhQ38QC7oSQ/s1600/nisha.jpg" height="200" width="181" /></a><span style="font-size: 13.5pt; line-height: 115%;"> </span></div>
<div class="MsoNormal">
</div>
<div>
<div>
<span style="font-size: 18px; line-height: 20px;">The combination of oats and ragi seldom calls for a second helping, but this dosa with the goodness of both grains, plus rice, certainly turned out to be a surprise package.</span></div>
<div>
<span style="font-size: 18px; line-height: 20px;"><br /></span></div>
<div>
<span style="font-size: 18px; line-height: 20px;">Thanks, Nisha, for the recipe.</span></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Here goes the ingredients-<br />
<div>
<br /></div>
<div>
Oats - 1 cup</div>
<div>
Rice flour - 1/2 cup</div>
<div>
Ragi flour - 1/2 cup</div>
<div>
curd - 1 cup</div>
<div>
finely chopped ginger - 1 tsp</div>
<div>
<a href="http://3.bp.blogspot.com/-pLxiIZqb5tU/UtDTFGxy_UI/AAAAAAAAFQM/rKu5bbjTWtQ/s1600/20140111_083132.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pLxiIZqb5tU/UtDTFGxy_UI/AAAAAAAAFQM/rKu5bbjTWtQ/s1600/20140111_083132.jpg" height="240" width="320" /></a>finely chopped green chilly - 2 tsp</div>
<div>
finely chopped corriander leaves - 2 tbsp (or to your taste)</div>
<div>
Salt to taste</div>
<div>
Water as required</div>
<div>
Oil to cook.</div>
<div>
<br /></div>
<div>
Mix in all the ingredients except the oil. Use water as required so as to make a batter of thick consistency.</div>
<div>
keep it aside for about 10 mts and make yummy Oats - Ragi Dosas for your family :) </div>
<div>
<br /></div>
<div>
This dosa is best eaten piping hot and goes well with any type of chutney/sambar. </div>
<div>
<br />
<div>
<br /></div>
<div>
<br /></div>
</div>
</div>
</div>
</div>
</div>
</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7465337285419853165.post-70971884297154758622014-01-10T09:41:00.001+05:302014-01-10T10:42:16.088+05:30Tomato -Oats Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr">
<a href="https://lh5.ggpht.com/-tqG8O1vmNTc/Us9zUfwk4WI/AAAAAAAAFOc/bTdcEezdZDM/s640/IMG_57287768197116.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://lh5.ggpht.com/-tqG8O1vmNTc/Us9zUfwk4WI/AAAAAAAAFOc/bTdcEezdZDM/s640/IMG_57287768197116.jpeg" height="302" width="320" /></a>This is a super quick, healthy dosa that can be manipulated as per your requirement. I actually stumbled upon it by sheer chance. Having run out of my regular dosa batter, I had to improvise quickly and thus ended up with this tangy delicacy. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Ingredients used:</u></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Oats - about 3/4th of a cup<br />
Rice flakes - 1/4th of a cup<br />
Tomato - 1 ripe<br />
Green chilly - 2 <br />
Regular dosa batter - 1/4th of a cup<br />
Chopped mint and corriander leaves <br />
Salt to taste<br />
Oil to cook</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<u>Method:</u></div>
<div dir="ltr">
Grind together the oats, rice flakes, tomato and green chillies to a smooth consistency. </div>
<div dir="ltr">
Mix in the required salt, the regular dosa batter, and the chopped mint and corriander leaves. </div>
<div dir="ltr">
Make slightly thich dosas. It would be a good idea to use oil sparingly and to cover and cook these dosas. (I did). </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
These go well with coconut chutney/sambar. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Happy cooking and do get back with your comments :-)</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Flh5.ggpht.com%2F-tqG8O1vmNTc%2FUs9zUfwk4WI%2FAAAAAAAAFOc%2FbTdcEezdZDM%2Fs640%2FIMG_57287768197116.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh5.ggpht.com/-tqG8O1vmNTc/Us9zUfwk4WI/AAAAAAAAFOc/bTdcEezdZDM/s640/IMG_57287768197116.jpeg" -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-62852189885719551072008-01-18T17:05:00.000+05:302008-11-13T11:44:29.430+05:30Kadai Paneer (Cottage cheese delicacy)<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R5CPWf9aYCI/AAAAAAAAAv0/WZKReKTz7kg/s1600-h/kadai+paneer.jpg"><img id="BLOGGER_PHOTO_ID_5156779190038192162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R5CPWf9aYCI/AAAAAAAAAv0/WZKReKTz7kg/s400/kadai+paneer.jpg" border="0" /></a><br /><div>This is an extremely simple and tasty recipe from my friend, Priya, who resides in Dubai. Paneer or cottage cheese, as everyone knows, is very nutritious, and very popular among the young and old alike.. so here goes..<br /><br />You will need<br /><br />Cottage cheese chopped : 2 cups<br />Capsicum diced (any colour) : 1 cup<br />Tomatoes diced : 1 large (discard seeds)<br />Garlic paste : 1 tsp<br />Ginger chopped fine : 1 tsp<br />Green chilly chopped fine : 1 tsp<br />Coriander powder : 1 tsp<br />Kasoori methi<br />(dry fenugreek leaves) : 2 tsp<br />Salt to taste<br />Fresh chopped coriander leaves : 1 tbsp<br />Oil or ghee : 2 tbsp<br /><br />1. In a pan, heat the oil or ghee (ghee imparts a better flavour, but for the health conscious, use any cooking oil).<br /><br />2. sauté the garlic paste for a moment, and add in the diced capsicum. Stir fry for a minute and add the coriander powder.<br /><br />3. Keep frying for half a minute and add the chopped ginger and chilly to it. After stir frying for another minute, add the diced tomatoes. Stir well and add the Kasoori methi and salt. Stir continuously for a minute.<br /><br />4. Add the required salt, and stir well. Add the diced paneer to it and stir gently for two minutes, till the paneer is properly coated with all the masala.<br /><br />5. Sprinkle fresh coriander leaves, and serve hot as a side dish or even as a starter.<br /><br /><br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7465337285419853165.post-70588641645846105742008-01-18T16:59:00.000+05:302008-11-13T11:44:29.776+05:30Strawberry Whip<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R5CN-P9aYBI/AAAAAAAAAvs/SiySTROE6Wk/s1600-h/strawberry+whip.jpg"><img id="BLOGGER_PHOTO_ID_5156777673914736658" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 135px" height="178" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R5CN-P9aYBI/AAAAAAAAAvs/SiySTROE6Wk/s320/strawberry+whip.jpg" width="218" border="0" /></a><br /><div>Cool yourself with this delicious treat...<br /><br />1. Strawberry flavoured jelly : 1 packet<br />2. Fresh strawberries : 12<br />3. Cream : 1 ½ cups<br />4. Sugar as required<br /><br />Make the jelly as per instructions in the packet and chill.<br />Mash up the strawberries into pulp.<br />When the jelly is cold and nearly set, beat in the strawberry pulp, the cream, and the sugar( if required), over ice.<br />Pour into glasses, chill, and serve topped with a fresh strawberry.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-86640383206045781952008-01-17T21:39:00.000+05:302008-11-13T11:44:30.071+05:30Easy Omlette<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R4-CAv9aYAI/AAAAAAAAAvk/V6UWMVIaG1k/s1600-h/omlette.jpg"><img id="BLOGGER_PHOTO_ID_5156483047748165634" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R4-CAv9aYAI/AAAAAAAAAvk/V6UWMVIaG1k/s320/omlette.jpg" border="0" /></a><br /><div>Just today, while i was chatting with my bachelor cousin residing at Dubai, he asked me as to why i couldn't post some simple recipes like omlette, tea, etc on my page, which may be helpful to people like him, surviving alone... They don't have the time nor the expertise to make elaborate meals, and most of them go to office without any breakfast, or go by the same old bread-butter-cheese routine. </div><br /><div>So, this is for you, Sujith, Mithun, and the likes. Pack your breakfast with some easy nutrition...</div><br /><div>I am starting with a Basic Omlette..</div><br /><div></div><br /><div>For a single serve, You will need</div><br /><div></div><br /><div>Egg : 1</div><br /><div>salt to taste</div><br /><div>Pepper : 2 pinches</div><br /><div>warm water : 1 tsp</div><br /><div>oil : 2 tsp</div><br /><div></div><br /><div>Break the egg into a bowl and add 2 pinches of salt and a pinch of pepper, and the warm water. Whisk till the mixture becomes fluffy. You may beat it with a fork, or better still, you may use a wire whisk, which is available in most stores.</div><br /><div></div><br /><div>heat a frypan, and spread the oil. Gently pour the egg mixture and let the egg cook on gentle heat. cover for a minute or so. </div><br /><div></div><br /><div>remove the cover, and gently flip the egg to the other side. Initially it may break, but with practice, you will be an expert. Cook for another 30 seconds or so. </div><br /><div></div><br /><div>Remove to a plate, and have it with hot buttered toast.</div><br /><div></div><br /><div>As a variation, you may mix finely chopped onions and chopped green chillies to the egg mixture after whisking it. The rest of the preparation is the same. </div><br /><div></div><br /><div>Enjoy your omlette breakfast, and do give me the feedback.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7465337285419853165.post-22088739606724629232008-01-16T20:11:00.000+05:302008-11-13T11:44:30.379+05:30The humble Drumstick<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R44Zt_9aX-I/AAAAAAAAAvU/xopwdfnKNm8/s1600-h/drumstick.JPG"><img id="BLOGGER_PHOTO_ID_5156086901439619042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R44Zt_9aX-I/AAAAAAAAAvU/xopwdfnKNm8/s400/drumstick.JPG" border="0" /></a><br /><div>Drumsticks are a favourite with most malayalees and has always had a privilaged place in our cuisine. After all, what is a sambar without a drumstick?? </div><br /><div>I found this <a href="http://www.drumstickindia.com/">link</a>, which gives us all information pertaining to durmsticks and i was really impressed. Did you know that the leaves of the Muringa tree prevents around 300 diseases??</div><br /><div></div><br /><div>well.. more of that later. Let us get down to business. This is a unique drumstick recipe which has been in my family for quite some time. Do try it out and see if you like it. Don't be stingy with your comments...</div><br /><div></div><br /><div><strong>Drumstick in tomato gravy</strong></div><div><strong></strong> </div><div>You will need:</div><div> </div><div>durmsticks cut into 2" pieces - 1/2 kg</div><div>tomatoes sliced - 3 large</div><div>Onions sliced - 2</div><div>garlic crushed - 1 tsp</div><div>cumin seeds crushed - 1 tsp</div><div>red chilly powder -2 tsp</div><div>turmeric powder - 1/4 tsp</div><div>salt to taste </div><div>curry leaves - 2 sprigs</div><div>oil - 1 tbsp</div><div>water - 2 cups</div><div> </div><div> </div><div>Boil the drumstick with salt, turmeric, and red chilly powder, crushed garlic and crushed cumin seeds. </div><div> </div><div>Meanwhile, heat oil and saute the onions till soft and pink. Add in the sliced tomatoes and fry till it becomes sloppy. </div><div> </div><div>Add the drumsticks along with whatever water that is left over, to the tomato mixture. Boil till the gravy is really thick. Stir in the curry leaves and serve hot with boiled rice.</div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7465337285419853165.post-21549288161635275412008-01-12T21:32:00.000+05:302008-11-13T11:44:30.536+05:30Sausages in tomato gravy<a href="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R4jnY_9aX5I/AAAAAAAAAus/2gHFuExo4BU/s1600-h/sausages.jpg"><img id="BLOGGER_PHOTO_ID_5154624190197424018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R4jnY_9aX5I/AAAAAAAAAus/2gHFuExo4BU/s400/sausages.jpg" border="0" /></a><br /><div>You will require:</div><br /><div></div><br /><div>Sausages : 400 gms</div><br /><div>Tomatoes : 2 </div><br /><div>Onion : 1</div><br /><div>Garlic : 1 clove</div><br /><div>salt to taste</div><br /><div>garam masala : 1/2 tsp</div><br /><div>red chilly powder : 1/2 tsp</div><br /><div>corriander powder : 1/2 tsp</div><br /><div>oil : 2 tbsp</div><br /><div>water : 1/2 cup</div><br /><div></div><br /><div></div><br /><div>Chop the tomatoes and onions finely. Heat pan and saute the onions in 1 tbsp oil till soft. Add the tomatoes, chopped garlic, and fry further for a minute or two. Now add the powders and fry for another minute. Add the water and required salt and let it simmer.</div><br /><div></div><br /><div>cut the sausages into half or three pieces and fry in 1 tbsp oil till brown. It should be done on a low flame. </div><br /><div></div><br /><div>Add sausages to the tomato gravy and stir. Let it simmer till well blended. The gravy should be thick. Garnish with fresh corriander leaves and serve hot.</div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-30087242547599833802008-01-12T16:26:00.000+05:302008-11-13T11:44:30.648+05:30Bombay Toast<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R4jh9P9aX4I/AAAAAAAAAuk/0iVUV0kq1-U/s1600-h/bread+sliced.jpg"><img id="BLOGGER_PHOTO_ID_5154618215897915266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R4jh9P9aX4I/AAAAAAAAAuk/0iVUV0kq1-U/s400/bread+sliced.jpg" border="0" /></a><br /><div>This is an easy and popular dish, very suitable for breakfast or evening tea. It is also known as the french toast. Some like it less sweet. So they can omit the sugar and increase the quantity of the salt.</div><br /><div></div><br /><div>You will need:</div><br /><div></div><br /><div>1. Bread slices : 5 </div><br /><div>2. Egg : 1</div><br /><div>3. Milk : 1 cup</div><br /><div>4. Sugar : 2 tsp</div><br /><div>5. Salt : a pinch</div><br /><div>6. vanilla extract : 1/2 tsp</div><br /><div>7. Butter/oil : 2 tbsp</div><br /><div></div><br /><div></div><br /><div>Mix in thoroughly the egg, milk, sugar, salt, and vanilla essense. transfer it onto a shallow dish or plate.</div><br /><div></div><br /><div>Heat the frying pan and drizzle in some butter or oil.</div><br /><div></div><br /><div>Dip each piece of bread in the egg mixture so that both the sides are equally coated. fry them indivudally in the frying pan, turning both sides till it becomes a golden brown.</div><br /><div></div><br /><div>serve hot either plain, or with honey.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-36011436739932752792008-01-04T11:24:00.000+05:302008-11-13T11:44:30.683+05:30Chicken Biryani<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R3304P9aXxI/AAAAAAAAAtg/41WKuFOhxoo/s1600-h/pulao.jpg"><img id="BLOGGER_PHOTO_ID_5151542795975679762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R3304P9aXxI/AAAAAAAAAtg/41WKuFOhxoo/s400/pulao.jpg" border="0" /></a><br /><div>Biriyani's are a great one-dish meal and a favourite of all. Here is an easy pressure cooker version of the popular dish.</div><br /><div>The ratio of chicken and rice is 1 kg : 1 kg. this easily serves around 8 people. </div><br /><div></div><br /><div>Ingredients:</div><br /><div></div><br /><div>Chicken (washed and cut into med. sized pieces) : (around 8-10 pieces)</div><br /><div>rice (Basmati or Jeerakashala/Jeerakachemba) : 2 cups</div><br /><div>water : 4 cups</div><br /><div>onions chopped : 2 med</div><br /><div>tomatoes chopped : 3 med</div><br /><div>green chillies (whole) : 4</div><br /><div>shallots (optional) : 1/2 cup</div><br /><div>garlic : 6 flakes</div><br /><div>ginger : 2 inch piece</div><br /><div>cloves : 5</div><br /><div>cinnamon : 3</div><br /><div>cardamom (elaichi) : 4</div><br /><div>chilly powder : 2 tsp</div><br /><div>corriander powder : 2 tsp</div><br /><div>turmeric powder : 1/2 tsp</div><br /><div>garam masala : 1 tsp</div><br /><div>salt to taste</div><br /><div>cooking oil : 5 - 7 Tbsp</div><br /><div>Ghee : 2 tbsp</div><br /><div>corriander leaves chopped : 1/2 cup</div><br /><div>mint leaves chopped : 1/2 cup</div><br /><div>juice of 1/2 a lemon (removes the stickyness of rice)</div><br /><div></div><br /><div>Method</div><br /><div></div><br /><div>wash, and soak the rice for around 20 minutes. drain and keep aside.</div><br /><div></div><br /><div>cursh the garlic and shallots(small onion) and keep aside.</div><br /><div></div><br /><div>make a paste of ginger, clove, cardamom, and cinnamon, and keep aside.</div><br /><div></div><br /><div>wash the chicken pieces and keep aside.</div><br /><div></div><br /><div>Heat oil directly on the pressure cooker and saute the chopped onions till they turn soft. add the crushed garlic-shallot mixture and fry further for around 2 minutes. Now add the ginger-spices paste and fry till it becomes light brown. add the chopped tomatoes and fry further till the mixture turns sloppy.</div><br /><div></div><br /><div>to this add the chicken pieces, chilly powder, turmeric powder, corriander powder, and salt. keep frying for a while till the chicken pieces are properly coated with the masala. to this, add the water and wait till it boils. </div><br /><div></div><br /><div>now you can add the drained rice, corriander and mint leaves and ghee. squeeze half a lemon over this mixture, and close the cooker. you should not put the weight.</div><br /><div></div><br /><div>after steam comes thickly through the vent, put the weight, and wait for 15 seconds. switch off the flame and let it stand undisturbed for atleast an hour! </div><br /><div></div><br /><div>Your tasty chicken biryani is ready to be eaten... You may garnish it with fresh corriander leaves or fried onions and nuts if you desire. This goes well with a plain onion raita and crispy papadums.</div><br /><div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7465337285419853165.post-29306883260203587702008-01-02T19:31:00.000+05:302008-11-13T11:44:30.811+05:30Chole Bhature<a href="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R3uZjP9aXvI/AAAAAAAAAtQ/kR619Z9voCI/s1600-h/Chole%2BBhature.jpg"><img id="BLOGGER_PHOTO_ID_5150879429686877938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R3uZjP9aXvI/AAAAAAAAAtQ/kR619Z9voCI/s400/Chole%2BBhature.jpg" border="0" /></a><br /><div>This is another tasty dish, popular with everyone all over India. Bhatura is a delicious fried Indian bread, which is served with a chick-peas curry, slightly tangy in taste.<br /><br />Bhatura<br /><br />Refined flour or Maida : 4 tea cups<br />Egg : 1<br />Yogurt or curd : 5 tbsp<br />Salt : 1 tsp<br />Baking powder : 1 tsp<br />Warm water : ¼ cup<br />Cooking oil : to deep fry<br /><br /><br />Seive the flour, baking powder, and salt on to a large plate or bowl. Make a depression in the centre, and break in the egg. Add the yogurt and knead. Add the warm water as required and knead firmly into a soft pliable dough. Cover with a damp cloth, and keep aside for 2 hours.<br /><br />Make balls (lemon sized) of this dough (makes around 12-13 balls), roll out on a floured board and deep fry in hot oil. Unlike poori’s the bhatura is rolled out slightly thick. When immersed in hot oil, it will puff up. Fry to a golden brown, remove and serve hot with chola.<br /><br />Chola or Chick peas curry<br /><br />Chick peas boiled : 3 cups<br />(Soak overnight and pressure cook the next day with required salt and ¼ tsp baking soda)<br /><br />Onions : 2 medium sized, chopped<br />Tomatoes : 2 med sized chopped<br />Green chillies : 3 whole<br />Ginger : 1 tbsp. chopped<br />Garlic : 1 tbsp chopped<br />Lemon : one half<br />Chilly powder : 1 tsp<br />Coriander powder : 1 tsp<br />Turmeric powder : ¼ tsp<br />Jeera powder (cumin) : 1 tsp<br />Garam masala : ½ tsp<br />Cumin seeds : ½ tsp<br />Salt : as required<br />Coriander leaves : 2 tbsp chopped<br />Oil : 3 tsp<br /><br />Heat oil in a thick bottomed pan, and add the cumin seeds. After they splutter, add the chopped onions and whole green chillies and sauté till light brown.<br />Add the chopped ginger and garlic and fry further for a few minutes.<br />Now add the chilly, coriander, turmeric and jeera powders and fry for a minute.<br />Add the chopped tomatoes and fry till sloppy. You can add a bit of salt to hasten the process.<br />Put in the boiled chick peas or channa and add the garam masala and required salt. let it cook for some time. add the coriander leaves and squeeze half a lemon for a tangy taste. You may garnish it with onion rings and lemon quarters.<br />Serve hot with Bhatura. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-64854632499633975632007-12-24T16:54:00.000+05:302008-11-13T11:44:30.950+05:30<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R2-_Cv9aXmI/AAAAAAAAAsA/H2nn32lSeBs/s1600-h/100B1721.JPG"><img id="BLOGGER_PHOTO_ID_5147542953062456930" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R2-_Cv9aXmI/AAAAAAAAAsA/H2nn32lSeBs/s200/100B1721.JPG" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R2-9vv9aXlI/AAAAAAAAAr4/LAhaJvnEbzE/s1600-h/100B1725.JPG"><img id="BLOGGER_PHOTO_ID_5147541527133314642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R2-9vv9aXlI/AAAAAAAAAr4/LAhaJvnEbzE/s200/100B1725.JPG" border="0" /></a><br /><br /><div>Today happens to be Thiruvaathira, a festival celebrated by the Hindu womenfolk of Kerala. As like most other festivals, this one too has religious origins and is dedicated to Lord Shiva.</div><br /><br /><div>This festival is marked by two unique recipes, Thiruvaathira Puzhukku, and Koova Paayasam which are considered an important part of the day's cuisine, and are prepared with much devotion. </div><br /><br /><div>Traditionally, no accurate measurements are taken for the same. perhaps that is the reason why it comes out so very tasty and unique each year. do try them out. they are very good for the health too and are a store house of nutrients.</div><br /><br /><div></div><br /><br /><div><strong>Arrowroot Pudding (Koova Paayasam, or Koova Varakiyathyu)</strong></div><br /><br /><div><strong></strong></div><br /><br /><div>You will need </div><br /><br /><div></div><br /><br /><ul><br /><br /><li>2 cups of Arrowroot powder </li></ul><br /><br /><div><em>(traditionally, the roots are washed, and the milk is extracted from it by grinding with water. it is then sun-dried and stored for a whole year).</em></div><br /><br /><ul><br /><br /><li>1/2kilo jaggery, melted in two cups water and sieved for any impurities</li><br /><br /><li>4 cups water (approx)</li><br /><br /><li>1 cup frest coconut scrapings</li><br /><br /><li>3-4 tbsp Ghee</li></ul><br /><br /><p>Mix in the Arrowroot powder with water and the jaggery syrup. cook on low flame, stirring all the while. when it becomes a thick mixture, add the coconut scrapings and the ghee, and stir further till it becomes a really thick glazed, mass. It is delicious either hot or cold. traditionally, it is served with Kerala Papads and Puzhukku in plantain leaves.</p><br /><br /><p>Do try it out sometimes. maybe in smaller quantities. the quantity of the ingrediants may have to be slightly altered according to your needs. especially the water and the amount of jaggery. but the end result is really yum! you can substitute the jaggery with white sugar. but the traditional one is better, though the sugary one gives out a more appealing jade green colour.</p><br /><br /><p>Another dish that is prepared for Thiruvaathira is <strong>Puzhukku,</strong> which is fairly easy considering the nutiritious factor. traditionally, it is prepared with a variety of root vegetables, like yam, koorka, colacassia, kaachil, kaavithu; pulses like cheru payar, vella payar, muthira, and vegetables like pumpkin, raw banana, gourds, string beans, avarakka, etc. Avoid all 'english' vegetables. raw jackfruit is a must.</p><br /><br /><p>just chop them into medium sized pieces and cook them in salted water with turmeric and chilly powder. you may have to pressure cook the pulses and root veggies. just take care that the vegetables are not overcooked or mashed up. when everything is well cooked. meanwhile crush some freshly grated coconut and green chillies. add it to the mixture. keep stirring for a couple of minutes more. remove from fire and mix in 1 tbsp coconut oil or any cooking oil of your choice and a few sprigs of curry leaves. serve hot.</p></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7465337285419853165.post-59907317506889364232007-12-19T19:29:00.000+05:302008-11-13T11:44:31.435+05:30<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2kkvui_OGI/AAAAAAAAAoU/X99dHjYe31c/s1600-h/pulinkari.JPG"><img id="BLOGGER_PHOTO_ID_5145684451614734434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2kkvui_OGI/AAAAAAAAAoU/X99dHjYe31c/s320/pulinkari.JPG" border="0" /></a><br /><div><strong>Pulinkari ( a vegetable curry with dal and coconut )</strong><br /><br /><strong>Ingredients</strong><br /><br />Ash gourd : 1 cup cubed<br />Boiled tuvar dal : 1 cup<br />Water : 2 cups<br />Tamarind extract : 3 tbsp approx (watery consistency)<br />Turmeric powder : ¼ tsp<br />Chilly powder : 2 tsp<br />Coconut : ½ cup grated<br />Cumin seeds : ¼ tsp<br />Salt : to taste<br /><br />For tempering:<br /><br />Mustard seeds : ½ tsp<br />Fenugreek seeds : ¼ tsp<br />Chopped onions : 2 tbsp<br />Curry leaves : 1 sprig<br />Oil : 2 tsp<br /><br />Cook the cubed ash gourd pieces in 1 cup water along with turmeric powder, chilly powder and salt. Add in the boiled tuvar dal and cook further for a few minutes. Now add the tamarind extract and let it boil for 2 minutes.<br /><br />Meanwhile, grind the coconut and the cumin seeds in ½ cup water to a fine paste. Add it to the boiling mixture. Check for seasonings, and remove from fire, after it boils for a minute. You can add a little more water if you find the consistency too thick.<br /><br />In a small pan, heat the oil and splutter mustard seeds and fenugreek seeds. Add the curry leaves and the chopped onions. Fry till the onions are brown. Add it to the curry. Serve hot with boiled rice.<br /><br />You can substitute the ash gourd for any other vegetables of your choice like yam, raw banana, drumstick, pumpkin, etc.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-820768710681756322007-12-19T19:26:00.000+05:302008-11-13T11:44:31.562+05:30RAW BANANA AND FRENCH BEANS DRY FRY (kaaya-payar upperi)<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2kkPui_OFI/AAAAAAAAAoM/N8ZSt6RLvhg/s1600-h/kaaya+payar.JPG"><img id="BLOGGER_PHOTO_ID_5145683901858920530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2kkPui_OFI/AAAAAAAAAoM/N8ZSt6RLvhg/s320/kaaya+payar.JPG" border="0" /></a><br /><div><br />Those of you who are away from your homeland, will certainly know the value of those mouth watering and tasty dishes prepared by your mother. No exotic dish on this planet can surpass those simple down-to-earth meals cooked with the utmost love and affection, by your loved ones back home.<br />I am featuring two such recipes that are considered to be very common here, in Kerala. One is a curry which accompanies rice, and the other is a dry vegetable fry, or upperi or thoran as it is called in Malayalam. These are downright simple to prepare and nutritious too, for what they contain. Familiar or not, do try them out.<br /><br /><strong>Kerala style raw banana and French beans fry (kaaya-payar upperi)<br /><br />Ingredients:</strong><br /><br />Raw banana (kaaya ) : 1 big, cut into small pieces<br />French beans (payar) : 1 cup, chopped<br />Shallots (sambar onions) : ½ cup crushed<br />Turmeric powder : ¼ tsp<br />Chilly powder : 1 tsp<br />Mustard seeds : ½ tsp<br />Curry leaves : 1 sprig<br />Oil : 1 tbsp<br />Salt to taste<br /><strong><br />Method:</strong><br /><br />Steam or par boil the chopped vegetables and keep aside.<br />In a thick bottomed pan, heat the oil, and splutter the mustard seeds. Put in the curry leaves and add the crushed shallots. Sauté till they turn a light brown colour. Lower the flame and add the chilly and the turmeric powder. Fry for a minute. Now add the steamed vegetables and the required amount of salt. mix thoroughly and sprinkle a little water if required. Cover and cook in low heat for five minutes so that it absorbs all the flavours. serve hot with rice and curry.<br /><br />You can add in more vegetables like yam, beans, etc. if you like. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-36230015826297990832007-12-18T17:17:00.000+05:302008-11-13T11:44:33.037+05:30<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2e0TOi_OBI/AAAAAAAAAns/WLBU_2xPQug/s1600-h/chicken+korma.jpg"><img id="BLOGGER_PHOTO_ID_5145279341709441042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2e0TOi_OBI/AAAAAAAAAns/WLBU_2xPQug/s320/chicken+korma.jpg" border="0" /></a><br /><div>TASTY CHICKEN KORMA<br /><br />This is a low-fat version and comes out very well. It is a contribution of my friend Sreevidya, who lives in Canada. I tried it out and found that it is indeed excellent.<br /><br />You will require:<br /><br />Chicken : 1 kg cut into medium sized pieces.<br />Onions : 1 big, sliced thinly<br />Tomato : 2 , chopped<br />Green chillies : 4 Nos. sliced<br />Curd (Yogurt) : ½ cup<br />Ginger : 1 inch piece, grated<br />Garlic : 4 flakes, grated or crushed.<br />Turmeric powder : ¼ tsp<br />Chilly powder : 1 tsp<br />Coriander powder : 1 tsp<br />Coconut milk : 3 tbsp<br />Oil : 2 tbsp<br />Salt : to taste<br /><br />Whole spices:<br />Cardamom : 2 pods<br />Clove : 4<br />Cinnamon : 1 stick<br /><br />Coriander leaves : ¼ cup chopped<br />Mint leaves : ¼ cup chopped (optional)<br /><br /><br />METHOD<br /><br />Wash the chicken pieces and drain. In a non-stick pan, heat 2 tbsp oil, and add the whole spices and fry for a minute. Now add the sliced onions and sauté till golden brown. Add in the grated or crushed ginger, garlic and fry for 2 minutes. Add the chopped tomatoes, and fry further, till the tomatoes are reduced to a pulpy consistency. Add the sliced green chillies and fry for a minute.<br /><br />To this mixture, add the turmeric, chilly, and coriander powders and sauté on low heat for a few minutes. Now, add the curd and fry till oil comes out. add the fresh coriander and mint leaves and sauté further. Put the chicken pieces, and the required amount of salt and fry for another two minutes. Add ½ cup of water , mix thoroughly, and cover and cook till chicken is done. It might take around 20 minutes and should be done on low flame. You may pressure cook if you are used to it. but be careful that the chicken doesn’t get ‘mashed’ up.<br /><br />After the chicken is cooked properly, remove the lid, and add the coconut milk. Let it simmer on low heat for another five minutes. Remove from fire, and serve hot.<br /><br />This goes well with rice as well as rotis. Our humble bread also is an excellent accompaniment. Do try it out and give me the feedback.<br />For those of you who are vary of the coconut milk, you may omit it and add ½ cup of plain milk as a variation.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-34604700324050376022007-12-18T17:12:00.000+05:302008-11-13T11:44:33.230+05:30Arabian rice pudding (Muhallabia)<a href="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2ey5Oi_OAI/AAAAAAAAAnk/uQF6O0gUGcQ/s1600-h/muhallabia.jpg"><img id="BLOGGER_PHOTO_ID_5145277795521214466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_GwPa1Hhlv5Y/R2ey5Oi_OAI/AAAAAAAAAnk/uQF6O0gUGcQ/s320/muhallabia.jpg" border="0" /></a><br /><div>Some time back, one of my friends gave me a recipe, which she said would be a sure success. When I went through it, I found that it was very similar to our phirni. It is very tasty with the added almonds and the delicate flavour of rose, and does indeed appeal to the senses.<br />Compared to other Indian desserts, which involve the use of loads of cream or ghee, this one is comparatively low fat, if you take care to use skim milk and sugar substitute. But I prefer the regular variety.<br /><br />So, here goes.<br /><br />Ingredients:<br /><br />Rice (any variety) I used Basmati. : ½ cup<br />Sugar : ½ cup or according to your taste<br />Milk : 5 cups<br />Almonds : ¼ cup blanched, de-skinned, and sliced thinly<br />Rose essence : a few drops<br /><br /><br />Soak the rice in a little milk for about half an hour. Grind to a paste. Keep aside.<br />Meanwhile, in a thick bottomed pan (I prefer the non-stick variety) heat the milk and sugar. Add the paste gradually, and keep stirring. The mixture will start thickening. Stir continuously so that no lumps are formed. Add the sliced almonds and keep cooking for about 5 minutes. Now add in the rose essence.<br /><br />Remove and pour into individual bowls, cool and refrigerate. You can garnish with more sliced almonds, pistachios, and rose petals, for a colourful appearance. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-70287181214542119762007-12-11T12:50:00.000+05:302007-12-11T19:14:50.378+05:30Masala Dal Vada (Parippu Vada)These crisp, tasty vadas are an all time favourite of the south Indian, and goes very well with a hot cup of tea!<br /><br /><strong>Masala Vada (Parippu vada)<br /><br /></strong>Ingredients:<br /><br />Channa dal (vadaparippu) : 3 cups<br />Onions : 2 big, chopped finely<br />Green chillies : 6, chopped finely<br />Salt : 2 ½ tsp, approximately<br />Curry leaves (kadipatta) : 3 sprigs, chopped finely<br /><br />Soak the dal for around 2 hours. Drain it, and grind it very coarsely, if possible, without using any water.<br /><br />Mix in the chopped onions, green chillies, curry leaves and salt to it. shape into lemon sized balls, and flatten with palms.<br /><br />Deep fry them in hot oil until crisp and brown on the outside. Serve with coconut chutney if required.<br /><br /><strong>For coconut chutney<br /></strong><br />Grind together finely,1 cup of freshly grated coconut along with 3-4 green chillies, and the required quantity of salt. you can use ¼ cup of water to grind the above ingredients. Remove on to a serving bowl.<br />In one tsp of oil, splutter ½ tsp of mustard seeds, ¼ tsp of chana dal, 1 dry chilly broken into two, and a few curry leaves. Mix it in the chutney. This is the basic recipe for the traditional South Indian Chutney. You may adjust it’s consistency according to your tastes by adding or reducing the water.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-2407105165555450202007-12-08T16:26:00.000+05:302007-12-08T16:31:48.511+05:30Idly ManchurianHere is another dish you can make with left-over Idlys. These days, Chinese dishes are very much in demand and you can surprise your family with this delicious Idly Manchurian.<br /><br />Ingredients required:<br /><br />Idlys - 6 large ones, cooled and cut into cubes<br />Onion - 1 med sized, chopped fine<br />Garlic - 3 flakes, chopped fine<br />Ginger - 1 tsp, chopped<br />Capsicum - 1/2, chopped<br />Spring onions - 1 tbsp chopped<br />Celery - 1 tbsp, chopped<br />Red chilly paste- 1 tsp<br />Soya sauce - 1 tbsp<br />Pepper powder- 1/2 tsp<br />Tomato sauce - 2 tbsp<br />Ajinomoto - a pinch (optional)<br />Oil - 2 tbsp<br />Salt - to taste<br /><br /><br />Method of preparation:<br /><br />Heat a non-stick kadai or fry pan and pour 1 tbsp oil. Stir fry the cubed idlys till they turn a light,golden brown. If your pan does not have a non-stick coating, the idlys may stick on them. To avoid that, you may have to deep fry the idlys to a golden brown. Remove and keep aside.<br /><br />Heat 1 tbsp oil and lightly sauté the chopped onions, ginger and garlic. When they are soft, add in the capsicum and stir fry for a minute. Now add the red chilly paste, the soya sauce, and the tomato sauce. Stir well. Add the required quantity of salt and pepper powder.<br /><br />Now add the fried idlys to mixture. Put in the chopped celery and spring onions. Mix well so that all the pieces are evenly coated. Remove from fire. Garnish with chopped spring onions, and serve hot.<br /><br /><br />· Alternatively, you can make a batter by mixing 3 tbsp cornflour, ½ tsp red chilly paste, ½ tsp salt, 1 tsp soya sauce, and a pinch of ajinomoto. You can dip the idly cubes into this batter and deep fry to a golden brown!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7465337285419853165.post-13580851433084355042007-12-08T16:18:00.000+05:302008-11-13T11:44:33.491+05:30quick'n tasty salad<a href="http://3.bp.blogspot.com/_GwPa1Hhlv5Y/R1p3hptM3FI/AAAAAAAAAm0/vTgNANBHL-M/s1600-h/salad.jpg"><img id="BLOGGER_PHOTO_ID_5141553344611671122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_GwPa1Hhlv5Y/R1p3hptM3FI/AAAAAAAAAm0/vTgNANBHL-M/s200/salad.jpg" border="0" /></a><br /><div><strong>Make medium sized pieces of:<br /></strong><br />Paneer or Tofu : 1 cup<br />Capsicum : ½<br />Firm tomato : 1 large (discard seeds)<br />Cucumber : 1 cup (discard seeds)<br />Onion : 1 med<br />Pineapple : ¼ cup<br /><br /><strong>You will also need<br /><br /></strong>Pepper powder : ½ tsp<br />Salt : to taste<br />Chaat masala : 1 tsp<br />Lemon juice : 1 tsp<br />Honey : 1 tsp<br />Fresh coriander leaves: 1 tbsp chopped<br /><br />Mix in all the ingredients, toss well, cool in the refregirator, and serve on a bed of lettuce. This dish is quite versatile and you can add in more vegetables and fruits of your choice, or even boiled shredded chicken, if you wish. Do try it out.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-88632149972157222782007-12-02T18:27:00.000+05:302007-12-02T18:30:35.340+05:30Idly DelightIdlys are an essential item of any South Indian family’s routine cuisine, and for this reason, it tends to get a bit boring at times, especially for children. So, here is my way of perking up those regular idlies, adding in more nutrition and taste to suit your needs! You may even make this dish with left over idlys.<br /><br />You will need:<br /><br />1. Idlies : around 10 no.s cut into cubes<br /><br />2. Par-boiled chopped vegetables<br /> (Potatoes, peas, carrots, beans) : 1 cup<br />3. chopped onions : 1<br />4. Red chilly powder : ½ tsp<br />5. Corriander powder : ½ tsp<br />6. Turmeric powder : ¼ tsp<br />6. Salt to taste<br />7. Cooking oil : 2 tsp<br />6. For tempering:<br /> mustard seeds (rai) : ½ tsp<br /> Urad dhal : ½ tsp<br /> Dry red chilly : 1 no. broken into two<br /> Curry leaves : a few<br />7. water : ¼ cup<br /><br /><br />Method:<br /><br />Heat the oil in a thick bottomed or a non-stick pan and put in the mustard seeds, urad dhal, dry red chilly and the curry leaves.<br />Sauté the chopped onions for a while and add in the red chilly powder, turmeric and the coriander powder to it. mix well<br />Put in the chopped boiled vegetables and fry for a while. Mix in the salt. Take care while adding the salt, as the idly’s already have salt in them.<br />Lastly, add the chopped idlys and mix well. Sprinkle the water on it and cook for a minute, covered. Mix well and remove from flame.<br /><br />You may garnish it with chopped coriander leaves and fried cashewnuts if needed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-65236380040662881112007-12-02T09:29:00.000+05:302008-11-13T11:44:33.799+05:30IDLY<a href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R1IvDZtM3CI/AAAAAAAAAmg/UPpjjLeeW2c/s1600-R/idly.jpg"><img id="BLOGGER_PHOTO_ID_5139221860269743138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R1IvDZtM3CI/AAAAAAAAAmg/OnuKdK_PBZU/s320/idly.jpg" border="0" /></a><br /><div>An unavoidable part of the traditional South Indian Breakfast, Idly’s are considered to be extremely nutritious and very easy on our digestive system. Do try it out. Your family will love them.<br /><br /><br /><br /><strong>Ingredients:<br /></strong><br />Rice : 4 cups<br />Black gram (Urad dal) :1 cup<br />Salt to taste<br /><br />Soak rice and urad dal separately for around 6 hours. Wet-grind both of them individually to a fine paste, and then mix it thoroughly. The batter should be thick. Add necessary salt to taste and let it ferment overnight.<br /><br />Steam them in idly moulds for about 10 minutes. Your fluffy, white, idlys are ready to eat. Serve hot with plain coconut chutney or sambar. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-70775033943602823022007-11-25T19:37:00.000+05:302008-11-13T11:44:34.024+05:30Malabar Egg Kurma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R0mCi3VbxcI/AAAAAAAAAkk/59KdV90y4qs/s1600-h/eggs.jpg"><img src="http://2.bp.blogspot.com/_GwPa1Hhlv5Y/R0mCi3VbxcI/AAAAAAAAAkk/59KdV90y4qs/s200/eggs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5136780385473775042" /></a><br /><i>This ever-popular dish of Kerala is from my friend, Sreelatha. It is even possible to substitute the eggs with mixed vegetables like potato, carrot, peas, beans and cauliflower, to get an excellent vegetable kurma. It goes very well with Rotis, Ghee rice, and ofcourse, the Kerala porotta. Do try it out. It is very quick to make and turns out very tasty.<br /><br /></i><br /><strong>You will need:</strong><br /><br />Boiled eggs : 6 Nos.<br />Onions sliced : 1 big<br />Green chilly sliced : 3<br />Water : 2 cups approximately<br />Cooking oil : 1 tbsp<br />Salt : to taste<br />Coriander leaves : 1 tbsp<br /><br /><strong>To grind into a fine paste:<br /><br /></strong><br />Grated coconut : ½ cup<br />Khus Khus : 1 tbsp<br />Fennel seeds <br />(saunf/ perumjeerakam) : ½ tsp<br />Ginger : 1 inch piece<br />Garlic : 5 flakes<br /><br /><strong>Method<br /><br /></strong><br />Heat oil in a thick bottomed pan, and sauté the sliced onions and green chillies for a few minutes. Now add the ground coconut paste to this mixture, add the required water and put in salt. After it boils, add the shelled eggs, and boil further for a minute. Put in the chopped coriander leaves, remove from flame, cover, and keep aside for five minutes.<br /><br />Serve hot.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7465337285419853165.post-4182416055698789232007-11-23T19:27:00.000+05:302007-11-23T19:38:18.625+05:30Low –Calorie Chicken ChatChat food has always been a favourite among the young and old alike. I would like to share this exclusive recipe with all of you. As there are no rigid guidelines to make this recipe, you can bravely experiment, adding or subtracting ingredients according to your taste.<br /><br />But the basic recipe is as follows.<br /><br />1. Boiled and shredded Chicken : 1 cup<br />2. Tomatoes chopped : 1<br />3. Onions Chopped (optional) <br />4. Green chilly chopped (optional) : 1<br />5. White sauce : ½ cup roughly<br /> <span style="color:#3333ff;">To make white sauce, melt ½ tbsp butter in a pan, and add 1 tbsp white flour to it. stir well. Don’t forget to lower the flame or even put it off completely. Slowly add ¾ cup milk and stir well so that no lumps are formed. Now cook on low heat till it forms a sauce like consistency. You can add in 1 tbsp grated cheddar cheese to increase the taste. Remove from fire.</span><br /> <br />6. Salt and pepper to taste<br />7 Dry mango powder (amchur) : ½ tsp<br />8. Chopped coriander leaves : 1 tbsp<br />9. sev (optional, for garnish)<br />10. Grated cheddar cheese<br /> (optional, for garnish) : 1 tbsp<br /><br />Mix in all the ingredients gently and garnish with chopped coriander leaves and sev. This low-cal dish goes very well with plain whole-wheat toast.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-20807900570089746822007-11-23T19:17:00.000+05:302008-11-13T11:44:34.199+05:30Almond Sweet (Baadam Burfee)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R0bbyHVbxWI/AAAAAAAAAjU/NMsQbZgIRyg/s1600-h/badam.jpg"><img src="http://4.bp.blogspot.com/_GwPa1Hhlv5Y/R0bbyHVbxWI/AAAAAAAAAjU/NMsQbZgIRyg/s200/badam.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5136034079071520098" /></a><br /><br /><br />Sweets are an essential item of any Indian household and this delicious and mouth-watering recipe is sure to become a hit among your family and friends. I got this recipe from a friend of mine, years back, and this has been a favourite with my family since then. Do try this out and give me your feedbacks.<br />Ingredients required are:<br /><br />1. Almonds (de-skinned) : 1 cup<br />2. Milk (whole or skimmed) : 1 cup<br />3. Ghee (clarified butter) : ¾ cup<br />4. Sugar : 2 cups <br /><br />Method of preparation:<br /><br />Make a paste of almonds and milk in a food processor.<br /><br />Meanwhile, heat a non-stick or any other thick bottomed pan. Pour in the almond-milk paste, the ghee, and the sugar. Keep stirring the mixture on a low flame, till it starts leaving the sides of the pan.<br />(Do not at any point, be tempted to increase the flame, especially during the later stages, as there is a high risk of the mixture getting burnt or over done.)<br /><br />In the meantime, grease a thali or a tray. Once the mixture changes colour and starts leaving the sides of the pan, pour it on to the tray and spread gently. Cool and cut into desired shapes.<br /><br />A word of caution:<br />If the mixture over cooks, the end product turns out hard and crumbly. So be careful especially towards the last stages.<br /><br />To de-skin almonds, soak them in warm water for about an hour. The skin then peels off easily.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-41138329282690726132007-11-22T19:21:00.000+05:302007-11-22T19:22:55.910+05:30Milk Kheer (Pal Payasam)Let me start my blog with something sweet!<br />Milk kheer or ‘pal paayasam’ as it is known in Kerala, is a favourite among all. Featured here, is an extremely simple version of this ever popular dish:<br /><br />Ingredients:<br /><br />1. Rice (Raw rice or Basmati rice tastes better) : 1 cup<br />2. Milk : 4 cups<br />3. Sugar : ½ cup<br />4. Cardamom (powdered) : 4-5 nos<br />5. Mixed chopped nuts (Pista, Badam) : 1 Tbsp (optional)<br /> (for garnish)<br /><br /><br />Pressure cook the first four ingredients till two whistles come. After that, reduce the flame and cook for a further 30 minutes. After opening the lid, stir well and serve.<br /><br />This kheer can be had either hot or cold. Before serving, garnish with the chopped nuts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7465337285419853165.post-80166953679190408852007-11-21T14:10:00.000+05:302007-11-21T14:11:51.254+05:30A scrumptious welcome to Pri's Kitchen!Salutations to all you food lovers out there…<br /><br />Feel free and help yourself to all the goodies out here, ranging from tried and tested Low Fat, healthy food, to other delectable fare straight from my mother’s authentic recipe books. Personally, I prefer to spend less time in the kitchen, and hence care is taken to see that most of the recipes posted here are quick and easy to prepare. Filling a fussy child’s lunch box with nutritious and tasty fare is indeed challenging, and having experienced that personally, I hope to contribute something simple towards that.<br /><br />So do bookmark this site and keep watching this page. You will not be disappointed….<br /><br />Don’t be stingy with your comments. It matters a lot.Unknownnoreply@blogger.com0