Jun 28, 2009

Sweet Khichidi

I was surprised to see everyone having this khichidi for breakfast at my MIL's place. This surely is a good dish but sweet for breakfast??? I dont think I can ever have such dishes early in the morning. Even today my hubby had this with urad dosa !!!


Ingredients:
1/2 cup chana dal
1/2 cup broken wheat
10-15 cashews
raisins
cardamom
2 cup sugar
1/2 cup grater coconut
2 table spoons ghee (optional)

Method:
Cook chana dal, broken wheat and cashews in a pressure cooker for 7-10 mins.
In a kadai, add little water to sugar and make a syrup. The consistency of this syrup should be thick.
Add cooked dal and wheat to this syrup. Keep stiring.
You can see this mixture becomes thicker and sticky, add raisins, cardamom and grated coconut.
Pour ghee on top and serve hot.

Serves: 3
Preparation Time: 25 mins

Note: This is typically eaten with neer dosa or any other dosa. But for me, this is equivalent to a dessert after lunch/dinner.

Jun 27, 2009

Egg Biryani

I have prepared this egg biryani several times, but I took a long time to post this because I did not want to miss any of the steps. Everytime I prepared, the taste only got better. A very tasty biryani.


Ingredients:
Step 1:
2 table spoons oil
Julienne onions (1 cup)
1 table spoon corn flour or corn starch

Step 2:
4 hard boiled eggs (put slits on the egg)
1 cup yogurt
1 tea spoon turmeric powder
1 tea spoon cumin powder
1 tea spoon chilli powder
1 tea spoon coriander powder
1 tea spoon jeera or shahjeera
5 slit green chillies
1 table spoon oil
salt

Step 3:
1 cup rice
1 tea spoon jeera or shahjeera
1 tea spoon oil
1 tea spoon bay leaves
cinnamon or cinnamon powder (skip this if you dont like cinnamon flavor)
cardamom

Step 4:
Chopped coriander leaves

Method:
As per step 1, cut onions as julienne and fry it with corn flour/starch until it turns golden.
Marinade the eggs with ingredients mentioned under step 2. Also add few of the fried onions to this. Leave this for 1-2 hours.
Par boil the rice with above mentioned ingredients in step 3. Let the rice boil only 40% and then drain the water.
Spread the rice on a large plate or tray and let it cool down. Sprinkle or spray some oil on the rice.
When all the above steps are completed, heat oil in a pressure cooker.
Pour the yogurt mixture with eggs.
Add half of the rice on this mixture.
Sprinkle fried onions on top of this rice.
Again layer the remaining rice.
Sprinkle chopped coriander leaves.
Cook this for 20-25 mins on simmer.
Serve with raitha.

Serves: 3
Preparation Time: 2 hours (includes marination time)

Jun 25, 2009

Vegetable Fried Rice

While in Bangalore, there was a fast food near my house and I used seldom get Fried Rice packed from there. It was a very small place and I could see how the chef prepares it. It always used to look very simple and it had awesome taste. I dont know how exactly he used to prepare, but I recalled my memories and prepared this fried rice for dinner.


Ingredients:
1 cup vegetables (carrot, beans, green peas) chopped
1/4 chopped onion and spring onion
1 cup rice
2 slit green chillies
3 table spoons oil
1 tea spoon vinegar
1 table spoon soya sauce
salt

Method:
Boil rice and vegetables with 1 table spoon oil (I cook these in a vessel and drain the water, this helps me avoid over-cooking the rice).
Heat oil in a pan and add slit chillies, onion and fry for 2 mins.
Add vinegar and soya sauce.
Once it starts bubbling add cooked rice, vegetables and salt and mix it properly.
Serve it with tomato ketchup or any spicy curry.

Serves: 3
Preparation Time: 40 mins

Banana Roti

My grandmother had very unique recipes like sugar cane juice roti, banana roti, papad sambar and many more. She had few specific items prepared during particular fest or season in a year. She never used to let me go without tasting all the food which was prepared at home. This is one among those special recipes which reminds me of those good old days terribly.


Ingredients:
1 ripe large banana
1 tea spoon sugar
1 tea spoon oil
3 large table spoons rice flour
2 large table spoons maida
1/2 luke warm water (if required)

Method:
Mash the banana.
Knead a dough (just like chapathi) with mashed banana, rice flour, maida, salt, sugar and oil. If banana is well ripe you will not need water, else just add a little luke warm water for dough.
Make small balls and roll them.
Fry it on hot tava.
Serve hot with sabji or chutney.

Serves: 2
Preparation Time: 20-25 mins

Note: This roti is sweet. If you do not like sweet, you can skip sugar and this needs to be fried dry without ghee or butter.

Aloo with Spring Onion

I always wanted to try spring onions but was not sure what to prepare. This time I decided to try something out of it and added this to aloo sabji. Probably this is not the best spring onion sabji, but was surely not bad.


Ingredients:
1 boiled potato
1/4 cup chopped onion
1/4 cup chopped spring onion
1/2 tea spoon chilli powder
1 tea spoon garam masala
1/2 cup water
1/4 tea spoons mustard seeds
1 tea spoon oil
asafotieda
chopped coriander
salt

Method:
Boil the potato and mash it.
Heat oil in a pan, add mustrad seeds.
Once mustard seeds starts spluttering, fry chopped onion until translucent.
Add mashed potato, cut spring onion, water and cook it for 5 mins.
Add chilli, garam masala powder, asafoetida, salt, coriander and bring it to boil.
Serve it hot with dosa or chapathi.

Serves: 2
Preparation Time: 45 mins

Jun 23, 2009

Urad - Rava Dosa

This is surely not an authentic rava dosa. Since I always have urad batter ready, I try preparing dosas with different flour and also rava. This dosa becomes slightly thicker than usual urad dosa.


Ingredients:
1/2 cup urad
1/4 cup fine sooji
salt
ghee to fry

Method:
Soak urad for 2 hours and make a smooth batter in a grinder.
Add sooji and salt to this batter.
Spread on a hot tava and fry with ghee.
Serve with chutney or sabji.

Serves: 2
Preparation Time: 10 mins (does not include soaking time)

Jun 22, 2009

Mushroom Curry

Mushrooms easily cook with any vegetables and also goes very well with garam masala. I prepare this curry whenever we have dosa or chapati. This is very simple recipe and I did not know it will come out very well.


Ingredients:
1 cup chopped mushroom
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup water
1 tea spoon oil
1 tea spoon chilli powder
2 tea spoon garam masala
1/4 tea spoon turmeric powder
chopped cilantro
salt

Method:
Heat oil in a frying pan.
Add onion, turmeric powder and fry until onion turns brown.
Add tomato and cook for 2 mins.
Pour chopped mushroom, water and bring to boil.
Put chilli powder, garam masala powder, salt and cook until mushroom is cooked properly.
Garnish with cilantro.

Serves: 2
Preparation Time: 20 mins

Jun 21, 2009

Rava Idly

Pr's friend was supposed to come for lunch and I wanted to prepare something simple and easy. Instead of our routine gobi or paneer starters I prepared rava idly and aloo sabji. I am glad everyone liked it.


Ingredients:
1 Cup coarse suji
1 cup buttermilk
3 green chillies, finely chopped
Chopped ginger
Cilantro
Cashews (optional)
Salt to taste

Seasoning:
1 tea spoon oil
mustard seeds
3 red chillies

Method:
Mix all the above ingredients and make a batter.
Pour seasoning and mix it well.
Leave it overnight or for 7-8 hours.
Grease a idly stand and steam it for 15 mins without whistles.
Let it cool down for 10 mins before removing idly.

Serves: 2
Preparation Time: 30 mins (does not include fermentation time)

Note: You can avoid fermenting time if you have sour butter milk. Fermentation will help raise the idly and make it puffy.

Strawberry Milkshake

This is simple, easy to prepare and very tasty to drink. A very good option for any sudden guests or even a get together.


Ingredients:
1 cup milk
1 cup yogurt
5 tea spoons of sugar
8 strawberries (washed)

Method:
Whip all the above in a blender for few minutes.

Serves: 2
Preparation Time: 5 mins

Jun 19, 2009

Mushroom Pulao

I fell in love with mushrooms after eating "Mushroom Chilli" in Coconut Grove located near Jyothi Nivas College, Bangalore. I have tried preparing those at home, but I never got the same taste. However this time I thought of preparing Mushroom Pulao and I truly enjoyed it.


Ingredients:
2 tea spoons ghee
1/2 cup chopped onion
1/2 tea spoon turmeric powder
1/2 tea spoon coriander powder
1/2 tea spoon cumin powder
1/2 tea spoon chilli powder
1 tea spoon garam masala
1 cup chopped mushroom
1 cup rice
1 cup water
salt to taste
chopped cilantro

Method:
Heat ghee in a pressure cooker.
Add chopped onion and fry till it becomes transparent.
Add turmeric, coriander, cumin powder and fry for a minute.
Add chopped mushroom and rice for couple of minutes.
Add water, chilli powder and garam masala powder.
Add salt and cilantro.
Pressure cook till 3 whistles.

Serves: 2
Preparation Time: 25 minutes

Jun 16, 2009

Fried Yucca/Maddi Phodi

I had seen yuca many times in both Indian and Japanese stores but was not sure what it actually means. Now I know we call Yuca as Maddi. It was long time back I had tasted this at my granny's place.


Ingredients:
6-7 yuca slices
3 table spoons rice flour
1 tea spoon chilli powder
pinch of turmeric powder
salt to taste
1/4 cup water
oil to fry

Method:
Cut yuca into desired slices
Make a thick paste mixing rice flour, chilli powder, turmeric powder, salt and water.
Dip yuca in this paste and fry it on a dosa pan with oil
Serve hot


Serves - 2
Preparation Time - 30 mins

Note: Yuca is very hard to cut, so be careful while cutting these. Yuca will have bitterness so it is better to soak it in warm water with salt for about 45 mins-1 hour.

Urad - Rice Flour Dosa

Urad dosa is a very common breakfast at our home. We atleast have it once a week. Acutally in India, we use urad and rice. But since my belnder doesnt grind rice into a smooth paste, I started preparing this with rice flour.


Ingredients:
1 cup urad
3 table spoon rice flour
1 cup water
salt to taste
ghee, oil or butter to fry

Method:
Soak urad in water for couple of hours.
Grind this into a smooth batter and let it ferment for 8-10 hours (I prefer overnight).
Add rice flour and salt to urad batter (do not make it too watery)
Spread this on a hot tava and roast it with ghee, oil or butter depending upon your choice.
Serve it hot with coconut chutney or any sabji.

Serves: 3
Preparation Time: 15 mins (this does not include soaking and fermenting hours)

Jun 15, 2009

Buns with Poha

Buns reminds me of my MGM hostel days. This used to be our evening snacks atleast once a week and all of my friends including me used to curse the chef for preparing yucky buns. This is definitely a good snacker, but I used to really really hate the way it used to be prepared in hostel...thick and dark big buns. Anyways I once again developed taste for these after my marriage. We always have these with poha.


Buns:
Ingredients:
1 big ripe banana
2 cup maida or all purpose flour
1 tea spoon sugar (avoid this if you dont like sweet)
1 table spoon oil
salt
oil for deep frying

Method:
Make a dough with banana, sugar, salt, oil and maida. If the banana is well ripe you will not need water, else add couple of spoons of water.
Make small balls and roll it. Let these be slightly thicker than puri.
Heat oil and deep fry until dark brown.

Serves: 2
Preparation Time: 30 mins


Poha:
Ingredients:
2 table spoon sambar powder
3 tea spoons sugar
pinch of salt
1/4 cup grated coconut
2 cup thin poha

Seasoning:
1 tea spoon oil
curry leaves
mustard seeds
3 red chillies

Method:
Do not wash poha. Since it is thin poha, washing it will make it sticky.
In a mixing bowl, mix all the above ingredients except for seasoning.
In a small pan, heat oil.
Add curry leaves, mustard seeds and chillies.
Pour this into poha mixture and mix it again.

Serves: 2
Preparation Time: 15 mins

Note: Buns can be eaten with coriander chutney and this poha goes well with simple upma too.

Plantain Fry

There are different types of bajji we prepare from plantain. Though deep fry pakodas are the best, I avoid preparing those. This time with the same ingredients I fried this on a tava and it came pretty tasty.

Ingredients:
1 plantain, cut into slices
2 table spoons rice flour
1 table spoons corn flour or corn starch
1/2 cup water
1/4 tea spoon turmeric powder
1 tea spoon chilli powder
salt to taste
oil to fry

Method:
Wash plantain and cut into thin slices.
Make a thick paste of turmeric powder, rice flour, corn flour, chilli powder, salt and water.
Dip plantain pieces and fry it on simmer on a hot tava with oil.
Serve hot with rice.

Serves: 2-3
Preparation Time: 25 minutes

Banana-Blue Berries Milk Shake

We buy fruits mostly from Costco and the quantity is big. I somehow manage to finish all of them before its rotten, but blue berries were really large in numbers and we were tired of eating it with vanilla ice cream and custard. Finally I decided to try Banana-Blue Berries Milk Shake and it really tastes good.


Ingredients:
Ripe Banana - 1 large
1 cup Blue Berries - washed and cleaned
2 cup Milk
5 tea spoons sugar

Method:
Put all the ingredients in blender and whip it until smooth like a batter.
Refrigerate it before serving.

Serves: 3
Preparation Time: 15 mins

Jun 13, 2009

Strawberry - Vanilla Smoothie

Its a strawberry season and we always get lots and lots of them. I just love those red, sweet strawberries we get in Costco. The drawback of berries is it doesnt last for long and everytime I try different types of milk shakes and smoothies. This time I tried it with Vanilla ice cream.


Ingredient:
7-8 strawberries (washed)
5 tea spoons of sugar
2 cup milk
1 cup vanilla ice cream

Method:
In a blender add strawberries, sugar, milk and vanilla ice cream and whip it for couple of minutes.
Serve cold

Serves: 3
Preparation time: 5 mins

Note: This smoothie will have more of a vanilla flavor. If you like strawberry taste more, increase berries and decrease vanilla ice cream.

Bassaru (Dill Leaves Dal)

I started using Dill Leaves only after I moved to Bangalore. My mother used to prepare dill leaves and sprouted moong sabji for chapathi. I got this recipe of Bassaru and palya from our house owner. I prepare this very regularly as it is very tasty and also very good for health. Dill leaves is called as "sabbasige soppu" in Bangalore. Dried dill leaves are also used as a herb and dill seeds as spices.



Ingredients:
1 bunch dill leaves (chopped)
1 table spoon oil for seasoning
1 tea spoon mustard seeds
1 tea spoon cumin seeds
5-6 curry leaves
4-5 red chillies

Paste:
4-5 table spoons cooked toor dal
1/2 onion
4-5 tea spoon grated coconut

Method:
Pressure cook the dill leaves.
Heat oil in a pan.
Add mustard seeds and cumin seeds. When they start popping add curry leaves and red chillies.
After frying seasoning for 2 mins, add the paste of dal, onion and coconut. Bring it to boil.
Finally add the water in which dill was cooked (do not add all the dill). Adding this water will give dal a nice aroma of dill leaves.

Note: Cooked dill leaves can be used for preparing sabji, either with toor dal or sprouted moong.

Plantain Rava Fry

I remember eating this at my granny's house especially during festival seasons. Now we get it very often. A simple rasam or dal with rice and plantain fry makes a good combo.

Ingredients:
1 plantain
1 tea spoon turmeric powder
1 table spoon cumin powder
1 table spoon coriander powder
water
pinch of salt
fine rava for dusting
oil to fry

Method:
Cut plantain into desired shapes and wash it in luke warm water.
Mix turmeric, cumin, coriander powder with water and make a thick paste.
Add salt.
Dip the cut plantain in this mixture and dust it with rava.
Fry these on a hot tava with oil.
Serve with hot rice and daal.

Serves: 2-3
Preparation Time: 20 mins

Jun 10, 2009

Dhokla

Whenever I hear the word "Dhokla" I remember those yummy dhoklas of Anand Sweets on Commercial Street in Bangalore. I wonder about the varieties of dhoklas we get there and I havent found that taste anywhere else. I have tried a lot of times to prepare it at home. Though I dont get that authentic taste, I have finally managed to prepare.


Ingredients:
1 cup gram flour
1 tea spoon salt
1 cup butter milk
1 tea spoon ginger, finely chopped
1 tea spoon green chilli, finely chopped
1 tea spoon eno fruit salt


Seasoning:
1 tea spoon oil
1 tea spoon mustard seeds
3 slit green chilli
6-7 curry leaves
chopped cilantro
grated coconut (fresh or frozen)

Method:
Mix gram flour, butter milk and salt.The consistency should be thick.Let this ferment for 4-5 hours. Longer the better.
Add chopped ginger and chilli.
Add eno fruit salt to the above mixture.
Greese a steaming pan and pour the mixture into the pan.
Pressure cook this for 15 mins without whistles.
Cut these into desired shapes.

In a seasoning pan heat the oil and add mustard seeds.
When seeds starts spulttering add curry leaves and green chillies. Fry for sometime.
Pour this on cut dhoklas and sprinkle grated coconut and cilantro.
Serve hot

Serves: 4 people
Preparation time: 6 hours (incudes fermentation time)

Jun 9, 2009

Tomato Rice

This used to be my favorite lunch. My mother used to prepare it atleast once a week. Once one of her friend suggested a different style of tomato rice. There were lot of garlic and I truly hated that.Yesterday, I wanted to try my mother's recipe and Pr also liked it very much.

Ingredients:
1 table spoon ghee
1/2 cup chopped onion
1 tea spoon ginger garlic paste
2 large tomatoes chopped
1 green chilli (slit)
1 tea spoon chilli powder
1 cup basumati rice
chopped coriander leaves
salt to taste

Method:
Heat ghee in a pressure cooker.
Fry chopped onion.
Add ginger garlic paste, slit green chilli and fry for 1 minute.
Add chopped tomatoes and let it cook for 2-3 mins (do not add water).
Put rice in the same mixture and fry for 2-3 mins and then add 1 cup of water.
Add salt and chopped cilantro and pressure cook until 3 whistles.

Serves: 2
Preparation Time: 25 mins


Note: Since we dont prefer basumati rice, I used sona masuri. Also, increase or decrease chilli powder per your choice.