“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Friday, July 30, 2010

CORN PEAS CURRY

INGREDIENTS:

Fresh corn kernels OR Frozen corn kernels - 1 cup
Shelled peas OR frozen peas - 1/2 cup
Slit green chillies - 1 or 2
Mint leaves - few
Cardamom - 1
Cinnamon - 1" stick - 1
Cloves - 2
Chilli flakes - 1 teaspoon
Cumin seeds - 1/2 tsp.
Black pepper powder - 1/4 tsp.
Salt - as per taste
Oil - 1 teaspoon

METHOD:

Heat oil in a kadai. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add the slit green chillies & mint leaves. Saute for a minute. Now add the fresh corns and peas. Add salt, sprinkle some water and cook it covered till done. Finally add the chilli flakes and pepper powder, saute for another minute and serve hot. Can be had as a side dish with South Indian thali, North Indian thali and also with rotis & parathas.

Tuesday, July 27, 2010

BHATURA (3 VERSIONS)/CHOLE BHATURE/CHENNA BHATURA


We had a great time in Hyderabad. Santosh aunty hosted us with great care. Her special recipe chenna bhatura is here. The dish was made by her and clicked by me. I am now posting three versions of BHATURA and not the side dish . Bhatura tastes exotic with Chole. I would prefer to have it with Amritsari chole. The link for Amritsari chole is here. Link for Chenna masala is here.

GENERAL NOTE: Ensure medium heat of oil. Adjust curd to form the dough. Slide the bhatura gently into the oil and using the back of the ladle, slightly press in the centre to get fluffy bhaturas.


SANTOSH AUNTY’S VERSION:

INGREDIENTS:

Maida(all purpose flour) – 2 cups

Sooji – 1 tablespoon

Curd – 2 tablespoons

Salt - as per taste

Baking soda - 1/2 tsp.

Oil for frying


METHOD:

Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 3 - 4 hours. Take small balls out of the dough, and roll it to slightly thick pooris and deep fry in oil till golden brown.


MY VERSION:


INGREDIENTS:

Maida(all purpose flour) – 2 cups

Sooji – 1 tablespoon

Lehar soda OR any soda (which we drink) – as required to form a dough

Salt - as per taste

Baking soda - 1/2 tsp.

Oil for frying


METHOD:

Using drinking soda needs no fermenting process and it does not upset the stomach.

Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth and keep aside for half-an hour. Take small balls out of the dough, dust with maida and roll it to slightly thick pooris and deep fry in oil till golden brown.


3rd VERSION: ALOO BHATURA:


INGREDIENTS:

Maida – 1/4 kg

Boiled potatoes - 2

Baking soda – 1/4 tsp.

Thick curd – 1/4 cup

Salt – as per taste

Oil for frying


METHOD:

Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 2 hours. Take small balls out of the dough, roll it to slightly thick pooris, deep fry in oil.

Monday, July 26, 2010

AWARDS

An award from Sarah naveen & Neethu. Thank you for remembering me.

Another award from Sailaja. Thank you.
I pass these two to all my blogger friends.

VEGGIES AND PANEER FRIED RICE

Recipe courtesy: My daughter
Photos : By me


INGREDIENTS:

Basmati rice - 2 cups
Coconut milk thick extract - 2 cups
Coconut milk thin extract - 1 cup
Water - 1 cup
Mixed vegetables (Beans, carrot, cauliflower, potatoes,capsicum & shelled peas) - 1 cup
Paneer ( cut into cubes ) - 1 cup
Cinnamon - 1 " piece - 2
Cardamom - 4
Cloves - 6
Onion - 1
Ginger- garlic paste - 1 tablespoon
Green chillies(slit) - 2
Pepper powder - 1 tsp.
Cashews - 10
Ghee - 4 tablespoons
Oil - 2 tablespoons



METHOD:

Soak rice in water for 20 mins. Drain water completely and fry it in ghee without breaking the grains. Extract coconut milk and keep it ready.

Fry onions in oil and keep it aside.

Cut paneer into cubes, soak in hot water for 10 minutes. Take out and squeeze thoroughly. Fry in ghee till golden brown and keep aside.

Heat ghee and oil in a pressure cooker. When hot, add cinnamon, cloves, cardamom and slit green chillies. Add ginger garlic paste, saute well and then the chopped mixed vegetables. Crush some cashews and add to it. Now, add the ghee-fried rice, coconut milk and water. Mix well. Add the pepper powder. Allow it to boil. Cover and pressure cook for 3 whistles OR cook in simmer for 15 minutes. When the pressure is released, take out and add the paneer pieces and fried onions to the rice. Fry some more cashews in ghee and add it to the rice. Mix well and serve hot.

Thursday, July 22, 2010

SEMIA RAVA IDLI


RECIPE COURTESY : MY DAUGHTER
PHOTOS : BY ME

My daughter was telling about this idli for a long time. While in Hyderabad, she made this. It tasted awesome and comfortable. The recipe as made by her follows:

INGREDIENTS:

Semia - 2 cups
Rava(Sooji) - 2 cups
Curd - 3 cups
Edible soda - optional
Coriander leaves ( finely chopped) - 2 tablespoons
Grated ginger - optional
Green chillies finely chopped - optional
Salt - as per taste
Cashews(fried in ghee) - 15

For tempering:

Ghee - 3 tablespoons
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 2 tsp.
Chenna dhal - 2 tsp.
Curry leaves - 2 sprigs
Hing - a pinch



METHOD:

Heat a tablespoon of ghee in a pan and roast semia and rawa separately till golden brown. Transfer it to a vessel. When slightly cool, add beaten curds and salt. Adjust curds to get a thick batter. For softer idlies, the batter should be thick. Add all other ingredients(except cashews).

Heat oil and ghee and temper it with mustard seeds, urad dhal, chenna dhal, curry leaves and hing. Pour it over the batter. Mix well and allow it to ferment for an hour.


Grease the idli mould, place a fried cashew in the centre and then pour the batter. Steam for 10 minutes and serve hot with idli molaga podi OR tomato onion chutney.

NOTE: You can also add grated carrots or shredded vegetables and peas to the batter.

Monday, July 19, 2010

SEMIA BIRIYANI


INGREDIENTS:

Double roasted semia – 1 cup
Water – 2 cups
Beans, carrot, and shelled peas – 1 cup
Mint leaves - a handful
Big onion – 1
Ginger – 1 small piece
Garlic – 2 pods
Green chillies - 2
Cinnamon stick – 1
Clove – 2
Cardamom – 1
Garam masala - 1/2 tsp
Oil - 1 tablespoon
Ghee - 1 tablespoon
Fried cashews - 4
Salt - as per taste

METHOD:

Wash and cut the vegetables into small cubes.

Chop onions & green chillies finely. Crush ginger and garlic.

Heat oil and ghee in a pan, add the whole spices, mint, onions, green chillies and crushed ginger- garlic. Fry till the oil leaves the sides. Add the vegetables. Sauté for two minutes. Pour in the water and when it starts boiling add salt, semia and garam masala. Mix well. Simmer the stove and cover with a lid. Cook till done.

Garnish with fried cashews and coriander leaves. Serve hot with onion raitha or any raitha of your choice.

NOTE: Ordinary semia can be fried in ghee till golden brown and can be substituted instead of double roasted semia.

Thursday, July 15, 2010

ONION PAKODA


How did I forget to post this recipe? Remembered this only when Raks posted her minty onion pakoda. I had the urge of making it asap but I could make it only now. Nostalgic memories of the aroma we smell in lala kadai (roadside pakoda shop). Not even once have I tasted it. I would prefer to have this with hot tea.

INGREDIENTS:

Bellary Onions (Big variety) - 3
Ginger (crushed) - 1/2 tsp.
Green chillies finely chopped - 1 tsp.
Besan flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1/2 tsp.
Chopped coriander leaves - 2 tsp.
Chopped curry leaves - 2 tsp.
Hing - 1/4 tsp.
Salt - as per taste
Oil - for frying

METHOD:

Chop onions lengthwise. Add all the ingredients to it alongwith a tablespoon of hot oil. Mix well. Divide it into two or three portions.

Take out one portion, sprinkle very little water (The mixture should neither be like a batter nor very dry).

Heat oil in a pan and sprinkle the mixture(with your hand) into the oil. Deep fry till golden brown and serve hot.
Repeat the procedure with the other portions.

Tuesday, July 13, 2010

MINTY CORN PILAF (JAIN)



I tried this with the ingredients available at that moment. It tasted very good with a fantastic aroma.

INGREDIENTS:

Fresh corn kernels OR Frozen corn kernels - 1 cup
Shelled peas OR frozen peas - 1/4 cup
Basmati rice - 1 cup
Slit green chillies - 2
Mint leaves - 1 cup
Cardamom - 2
Cinnamon - 2" stick - 2 nos.
Cloves - 3 or 4
Chilli flakes - 1 teaspoon
Cumin seeds - 1/2 tsp.
White pepper powder - 1/4 tsp.
Salt - as per taste
Butter - 1 tablespoon
Oil - 1 tablespoon
Water - 2 cups

METHOD:

Soak basmati rice in water for half an hour. Wash the mint leaves well.

In a pressure pan, heat oil and butter. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add the slit green chillies & mint leaves. Saute for another minute. Now add the fresh corns and peas. Saute for 2 more minutes. Add salt and water.

Drain the water completely from the rice. When the water boils add the rice into it. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, take out, add in the chilli flakes and white pepper powder . Give a gentle stir without breaking the grains.

Transfer it to a bowl and serve hot with peppery papads or any raitha of your choice.

Friday, July 9, 2010

JAVVARISI VADAAM (SAGO VADAAM)


INGREDIENTS:


Sago(Javvarisi) - 1 cup

Water - 7 cups
Green chillies and salt paste - as per taste

Butter milk - 1 cup (optional)

Oil- 2 tsp.


METHOD:

Wash sago and keep aside.


Pour 7 glasses of water in a heavy bottomed vessel and boil it.
Add 2 tsp. oil (this prevents the sago from sticking to each other), sago and chilli-salt paste (I used 2 chillies for a cup of sago). Let it boil until the sago becomes transparent. Add a small cup of buttermilk (The vadaam will be white in colour while frying).

Prepare the mixture in night and spread the vadaam in the morning. The mixture will be watery but in the morning it will become thick.
Spread a plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon to a round shape. Dry in hot sun for two to three days until dry and store in an air-tight container. Deep fry in oil when required.

Wednesday, July 7, 2010

PANEER BHARTA


INGREDIENTS:

Crumbled paneer - 2 cups

Onion - 2

Tomato - 2

Ginger garlic paste - 2 tsp.

Green chillies - 3

Garam masala - 2 tsp.

Chopped coriander leaves or Cilantro - 1 tablespoon

Butter - 2 tablespoons

Oil - 2 tablespoon

Salt - as per taste



METHOD:

Make paneer as said here. Crumble paneer using your hand. Chop onions finely. Whip tomatoes and green chillies coarsely.

Heat oil and butter in a pan and saute the chopped onions till translucent. Add in the ginger garlic paste, tomato green chilly mixture and saute well till it diffuses its raw smell and becomes mushy. Add salt, garam masala and crumbled paneer, mix well and stir for 2 or 3 minutes. You can sprinkle water to get the desired consistency. Put in the chopped coriander leaves and mix well. Serve hot with rotis , naan, parathas or pulao.

HOME MADE PANEER

The process is very simple and freshness is assured. The collage is self-explanatory, but still the procedures for beginners.

INGREDIENTS:


Milk - 2 litres

Lime -2 0r 3


GADGETS:

Strainer

A vessel

Clean muslin cloth

A twine


METHOD:


Boil milk in a deep vessel. Squeeze in the juice of a lime and stir well.

Allow it to boil for some more time. Milk will become transparent and the paneer will float on the top. (you can squeeze another lime till its transparent).


Strain it through a strainer with a vessel beneath. Do not discard the water. This is whey and is very nutritious. This whey water can be used in curdling the milk for the next time and can be stored in the refrigerator for a month.
The recipe using whey is here.

Run through cold water, transfer it to the muslin cloth and tie with the twine. Twist the cloth to remove the water completely. Allow it to hang for 15 more minutes.

Place a heavy weight on it for about an hour. Take out and cut into cubes
. If you want scrambled paneer, skip the step of placing a weight. This paneer can be used in curries and gravies cubed or crumbled. Click here for Paneer bharta recipe.

Monday, July 5, 2010

Kalyana sathumudhu (Kalyana rasam)


The Sathumudhu(Rasam) made in Iyengar marriages have a distinct and exotic taste. This recipe was sent by a friend of mine(Parthasarathy), which he has tasted in Thennangur temple and I felt that this tasted like the kalyana sattumudhu. The original recipe was to dry roast the ingredients. I tried 2 varieties, one dry roasting the ingredients and the other frying the ingredients in oil except jeera. I felt that the method which I fried in oil was more flavourfulllll and it tasted like the kalyana sathumudhu. Thanks Mr. Parthasarathy for the recipe.


INGREDIENTS:

Tamarind - 1/2 the size of a lemon
Tomato - 1 (big)
Curry leaves - 1 sprig
Salt - to taste
Hing - a generous pinch
Cooked and mashed toor dhal - 2 tablespoons
Mustard seeds - 1/4 tsp.

Ghee - 1 tsp.
Coriander leaves - to garnish

To powder:

Toor dhal - 1 tablespoon
Dhaniya - 1 tablespoon
Pepper - 1/4 tablespoon
Cumin seeds/Jeera - 1/2 tablespoon
Dry red chillies - 3 or 4
Oil - 1/2 tsp.

METHOD:

Heat oil and fry all the ingredients (except jeera).

Pound in a mixie to a bit coarse powder.

Boil tamarind juice and tomatoes cut to small cubes along with curry leaves, hing and salt. Add pressure cooked & mashed toor dhal. Finally add 2 tablespoons of this powder. When you smell a good aroma add 3 cups of water and boil till frothy. Season with mustard seeds and garnish with coriander leaves.