Wednesday, March 29, 2017

South Indian Kadhi

Basically..A vegetarian buttermilk curry mixed with gram flour and veggies..So here I added fresh Fenugreek leaves and cooked chana dal...A typical north Karnataka version..A complete healthy side dish for rice and roti..


Ingredients:

Fresh Fenugreek leaves (washed and chopped)one bunch.
Handful of Chana dal ( cooked)
Buttermilk 1 Cup
Gram Flour/Besan 3 to 4 Tbsps.
Cumin seeds 1 Tsp
Dry Coconut powder 1 Tsp
6 to 10 Green Chillies
1/4 inch Ginger
Mustard seeds 1 Tsp
Few Cilantro leaves
Turmeric, Curry leaves,asafeotida,salt to taste
1/2 Slice Fresh Squeezed 🍋 lemon juice ..
Oil .

Method:

Make a fine paste of ginger, Chillies, coconut powder, cilantro leaves and cumin seeds.
In a thick bottom pan,add a 2 Tbsps of oil..Add mustard seeds to splutter with a pinch of asafeotida.
Add methi leaves and saute for few minutes..Add buttermilk,cooked chana dal and the paste,salt, turmeric,curry leaves..Mix well.
Lastly,in a bowl make a thick batter of gram flour..Pour this to the curry above... Keep stirring for few minutes.. adjust water accordingly if the curry gets to thick.. Should be medium consistency.. Squeeze half lemon juice..DONE!!

Sunday, March 12, 2017

Pudhina Pulav/Mint Rice

Truly flavorful one pot rice meal, Made of fresh mint leaves, onions with few herbs and spices..mixed along steamed rice.


Ingredients:

1 Cup Basmati Rice
1/2 Bunch of Fresh Mint Leaves
1 Medium Onion (sliced)
Handful of coriander leaves
Ginger Garlic paste
3 to 4 Green Chillies
1 Cinnamon Stick
1/4 Tsp of Cumin seeds
2 Cloves and few cashews,bay leaf.
1 1/2 cup water.
Salt to taste.
A Tbsp of ghee and oil.

Process:

Cook Basmati Rice with enough propationate of water.
Make a smooth paste of mint leaves, coriander leaves, Cinnamon, chillies, Ginger garlic paste and coconut powder,by adding very little water in a grinder.
In a pan,add ghee and oil on medium heat,add cumin seeds,bay leaf,salt and onions.. Saute till transculent
Mix the grinded paste to this and cook for few minutes.
Now,add this to the cooked rice..
Give a nice gentle mix and garnish with roasted cashews and deep fried onions( optional).

Friday, March 3, 2017

Homemade Bisibelebath Powder

Homemade Bisibelebath Powder

Ingredients!

1/2 Cup Bengal Gram/Channa Dal
2 1/2 Tsps each Cumin and Coriander Seeds
1 Tsp of Fenugreek seeds
1 Star Anise and few Cloves
1 1/2 Cinnamon sticks
1/2 Cup Dry coconut powder
12 to 15 Red Chillies
Oil

Process:

In a heavy bottom pan,add little oil and roast all the above items till golden brown.
Allow them to cool,and grind it to a fine powder.
Store in a air tight container.

LEMON PICKLE

Lemon pickle is a classic condiment in South Indian platter.Spicy,salty and sour in taste,best suitable for rice etc.



Few ingredients:

Lemon pickle

4 medium sized lemons( rinsed and dried)
2Tbsps of red chilli powder
1/2 tsp of roasted and powdered fenugreek seeds
Pinch of turmeric
Salt and sugar to taste.
For seasoning..
Two tbsps of oil
Mustard seeds
Asafeotida

Cut lemons into pieces, pressure cook them with quarter cup of water in a vessel for just two whistles.
Add above ingredients..Mix well..
Heat oil,crackle the mustard seeds and hing.
Saute them well ..Ready to serve
Can be stored in air tight container for one week.

Tuesday, February 28, 2017

Shrikhand

A thick,creamy and classic sweet dish of Maharashtra and Gujarat cuisine... Shrikand..Made out of strained yogurt.. Best healthy dessert for kids too..




Ingredients:

5 Cups Plain Yogurt( may use full fat..but I used low fat yogurt)
8 Tbsps of Powdered Sugar
1/4 Tsp of Cardamom powder
Few Saffron Strands.

Process:

In a large bowl,strain the yogurt in a muslin/cheese cloth..
Wrap it tightly..for atleast 5 to 6 hours.
Discard the excess water from the yogurt.Unwrap the cloth,transfer the thick
yogurt in a separate bowl,add sugar,cardamom powder and saffron strands( soak the strands
for few minutes in warm water).
Mix well, A thick,creamy delicious yogurt is ready.
For best results,Serve Chill.


Thursday, September 22, 2016

Easy Masala Powder

A simple to make curry powder,can be used for curries,rice ,kurma etc...

Ingredients:

Coriander Seeds-2Tbsps
Cumin seeds- 1 1/2 Tbsps
Cloves 9 to 10
Cashewnuts-10 to 12
Cinnamon sticks-2
Dry Coconut powder-1 Tbsp
Chillie powder-1 Tbsp
Cardamom powder just about 2 pinch
Oil to roast.






















Method:

Roast all the above ingredients in a heavy bottom pan with a tsp of oil.
Grind all the roasted items to a fine powder.
Can be used for kurma,rice,curries,dals etc...


















Tuesday, August 23, 2016

GOBI MANCHURIAN


A Very popular Indo Chinese starter recipe Gobi Manchurian,the taste itself so irresistable & so undeniable.Cauliflower florets are coated in a thick batter,deep fried and marinated with varieties of tangy sauces.....so spicy...!!...yummy...
Always wanted to add this recipe in my blog....and is a must appetizer in any menu platter in any restaurants..










Ingredients:

For Batter:
1 Medium Size Cauliflower cut into florets(immerse the cauliflower into hot water and a pinch of salt for about 15 minutes before cutting)
6 Tbsps of All Purpose Flour/Maida
4 Tbsps of Cornflour
2 Tbsps of Rice Flour for Crisp(optional)
1/2 Tsp of minced garlic
Salt as needed
Water to make thick batter
Oil for deep fry.

For the Gravy;
Minced Garlic - 4 Tsps
Grated Ginger 1/2 Tsp
Chopped Spring onion
Finely Chopped A piece of Capsicum( optional )
Finely Chopped Onion - 1
Green Chilli sauce - 1 tsp
Soya sauce - 1/8 tsp
Tomato sauce - 6 to 8 Tsps
Chopped Cilantro
Oil/ghee 2 tsps each.
Sugar 1 Tsp

Procedure:

1. Mix all the batter ingredients in a bowl,make a thick batter.
    Saturate the florets into the batter.


2. Heat oil to medium high,deep fry the florets to golden brown.


3. Heat oil and ghee in a separate pan,add chopped onions,capsicum,ginger garlic.
    Saute till transculent,add all sauces,sugar and chopped cilantro.
    Mix well for just a minute.


4. Add the fried Florets into the sauces to fine texture..
5. May add red Chilli powder( I did not use)
6. To be garnished with more chopped cilantro and serve them.