Another morning and I was staring at my pantry wondering what salad can I dish out for B. B's in a salad mood and would eat anything in the form of a salad. My eyes fell on the cous cous packet and I decided to relent to that urge to cook middle eastern..
Voila! quick and easy tabouleh salad
Ingredients
1. Cous cous - 1 cup
2. Cilantro - 1 small bunch
3. Lime/Lemon juice - 5 tbsp
4. Salt to taste
5. Black olives - 5 to 6 nos
6. Feta cheese - 3 tbsp
7. Olive oil - 5 tbsp
8. Mint leaves - 5 to 6 leaves
9. tomato - 1 finely chopped
10. Onions (optional) - half finely chopped
11.
Method de preparation:
1. Microwave cous cous in a bowl with half a cup of water for 3 mins. At about 1.5 min, add some butter and fluff the mix and let it cook through the remaining time. Cous cous cooks pretty quickly. Fluff it with a fork after taking out of the microwave.
2. To the cooked cous cous, add the finely chopped tomato and onions(optional) and fluff it again
3. Add the chopped cilantro and mint leaves. Savor the beautiful flavor that emanates :).
4. Add chopped black olives and a fistful of feta cheese to this mix. Fluff it again
5. Add the olive oil, salt to taste. Once the mix cools down, add the lemon/lime juice.
6. Refrigerate and serve chilled or serve at room temperature.
Again with this recipe too, you can choose to add crushed garlic. To make it a little spicy, add a tsp of chilli powder..
Bon App!
Thursday, April 24, 2008
H for Hummus
I finally did it! I've been wanting to try my hand at Middle Eastern cooking and last Saturday and this morning, I did it!
There are definitely umpteen recipes available for Hummus, but I thought I'll share mine too and inspire many other novice cooks like me.
Hummus is a traditional middle eastern dish made from just chick peas. Here is how I went about it
Ingredients
1. Chick peas - 1 tin
2. Olive oil - half a cup
3. Mint - (optional) 2-3 leaves
4. Tabouleh sauce - 1 tbsp
5. Lime/Lemon juice - 4 to 5 tbsp
6. Salt to taste
7. Chilli powder - 1 tsp
8. Cilantro - 4 to 5 leaves
Method de Preparation:
1. Soak chick peas overnight. Drain out the water. If your are using a canned one, just wash the chick peas well in running water
2. Take the chick peas in a blender, add olive oil (you can choose to be generous or stingy), some salt to taste, tabouleh sauce, mint leaves and blend into a smooth paste.
3. Transfer into a bowl and add the lemon/lime juice and mix well.
4. If you like spicy hummus, then add a tsp of chilli powder and mix well
5. Garnish with cilantro leaves and serve
Now some people prefer the garlic taste in hummus. If you wish to use garlic, sautee the garlic in olive oil and add it to the blender. I prefer my hummus without the garlic :)
Hummus can be enjoyed with crackers, pita chips, pita bread or even just carrots!
Bon App!
There are definitely umpteen recipes available for Hummus, but I thought I'll share mine too and inspire many other novice cooks like me.
Hummus is a traditional middle eastern dish made from just chick peas. Here is how I went about it
Ingredients
1. Chick peas - 1 tin
2. Olive oil - half a cup
3. Mint - (optional) 2-3 leaves
4. Tabouleh sauce - 1 tbsp
5. Lime/Lemon juice - 4 to 5 tbsp
6. Salt to taste
7. Chilli powder - 1 tsp
8. Cilantro - 4 to 5 leaves
Method de Preparation:
1. Soak chick peas overnight. Drain out the water. If your are using a canned one, just wash the chick peas well in running water
2. Take the chick peas in a blender, add olive oil (you can choose to be generous or stingy), some salt to taste, tabouleh sauce, mint leaves and blend into a smooth paste.
3. Transfer into a bowl and add the lemon/lime juice and mix well.
4. If you like spicy hummus, then add a tsp of chilli powder and mix well
5. Garnish with cilantro leaves and serve
Now some people prefer the garlic taste in hummus. If you wish to use garlic, sautee the garlic in olive oil and add it to the blender. I prefer my hummus without the garlic :)
Hummus can be enjoyed with crackers, pita chips, pita bread or even just carrots!
Bon App!
Wednesday, April 16, 2008
Green Rice
Ingredients:
1. Spinach - 1 bunch
2. Rice - 1.5 cups
3. Corriander - a handful
4. Ginger - 1 small piece
5. Green Chillis - 2 nos (to taste)
6. Beans - 1.5 cups
7. Tomato Paste - 2 tbsp (you can use 1 tomato too.I had only paste)
8. Onion - 1 piece
9. Cashews - handful
10. Cloves, Bay Leaves, Anise - as needed
Method de Prep:
1. Wash spinach bunch and boil in a pot of water. Chop and keep the onions, green chillis and ginger
2. Wash and cook rice in a rice cooker/pressure cooker. Ensure that the grains are separate. You can use basmati rice too if you wish
3. Chop beans and cook till soft. You can cook either in pressure cooker (1 whistle) or in microwave
4. Once spinach is cooked, grind it with corriander, green chillis and ginger
5. Heat a little oil in a pan. Add a pinch of asafoetida(optional), cloves, bay leaves and anise. Fry a little
6. Add cashews and the chopped onions and fry till brown
7. Add the cooked beans to turn around a coupla times. Make sure that the beans don't mash.
8. Once the flavor of the condiments arises, add the pulp from the mixer. Let it boil for couple of mins.
9. Add the cooked rice and turn it couple of times. Again, ensure that the rice doesn't squish together. Add salt to taste.
Enjoy! Bon App
Thursday, February 14, 2008
Crunchy Salad
This is a recipe adapted from one of my dear friend's. I try multiple versions of it. I let my creativity fly and mix n match the ingredients.
Servings: 2 to 4
Here is the list of all possible ingredients to this snack:
1. Black Beans - 1 tin
2. Carrots - 1 big / 2 medium
3. Corn - 1 cup
4. Peanuts - 1 cup
5. Corriander - chopped 1 cup
6. Green chillis - 2 nos
7. Onion - 1 medium
8. Tomatoes - 1 medium
9. Lime/Lemon Juice - 2 tbsp
Set up work:
1. Wash the black beans
2. Grate carrots
3. If the corn is fresh, there is no preparation. If not, microwave corn in a cup with some water for about 2 minutes.
4. Finely chop corriander , onions and green chillis
5. Tomatoes need to be firm. Chop small pieces. Don't finely chop them as they could make the salad squishy
6. Microwave the peanuts also with water till they are a little soft. Don't overcook them as they could get soggy and squishy too!
Method de Prep:
1. In a bowl add all the above ingredients, some salt and lemon/lime juice. Toss together and it is ready to eat!
Simple and delish!
Bon App!
ps: I tried adding some grated ginger, but B dint enjoy it. Let me know if you find anything else you can add to the mix..Cheers!
Servings: 2 to 4
Here is the list of all possible ingredients to this snack:
1. Black Beans - 1 tin
2. Carrots - 1 big / 2 medium
3. Corn - 1 cup
4. Peanuts - 1 cup
5. Corriander - chopped 1 cup
6. Green chillis - 2 nos
7. Onion - 1 medium
8. Tomatoes - 1 medium
9. Lime/Lemon Juice - 2 tbsp
Set up work:
1. Wash the black beans
2. Grate carrots
3. If the corn is fresh, there is no preparation. If not, microwave corn in a cup with some water for about 2 minutes.
4. Finely chop corriander , onions and green chillis
5. Tomatoes need to be firm. Chop small pieces. Don't finely chop them as they could make the salad squishy
6. Microwave the peanuts also with water till they are a little soft. Don't overcook them as they could get soggy and squishy too!
Method de Prep:
1. In a bowl add all the above ingredients, some salt and lemon/lime juice. Toss together and it is ready to eat!
Simple and delish!
Bon App!
ps: I tried adding some grated ginger, but B dint enjoy it. Let me know if you find anything else you can add to the mix..Cheers!
Monday, February 11, 2008
Twist on a Chutney
Last week, my dear husband decided to get down and turn kitchen into his creative workshop. We both enjoyed a wonderful dinner of Sathamudhu (that is the iyengar speak for Rasam), a brinjal subzi and rice (he added some cloves and bay leaves while cooking..hmm interesting!). As usual, there was some left over subzi. Usually with brinjal, I find it hard to repeat the item for another meal. Added to that, my husband doesn't exactly like brinjals. He had made them the other day simply because the pantry was empty :). So I spruced up a quick side dish for delish dosas or idlis or any snack!
Ingredients:
1. Brinjal - one big size
2. Red Capsicum - 2 big/3 medium size
3. Green chillis
4. Asafoetida
5. Ginger - optional
6. Curry leaves
7. Urad dhal - 1 tsp
8. Mustard seeds - 1 tsp
Method de Preparation:
1. Roast the big brinjal either on the stove or in the oven. While making it in the oven, I usually coat the skin with some oil and leave it on 400 F for 5 mins. Ensure all sides are evenly cooked
2. Skin the brinjal and mash it with some salt and drop it into a mixer
3. Heat some oil in a pan, add asafoetida poweder and then urad dhal. Roast till light brown
4. Add the red capsicum and fry till you get the scent of capsicum. You can add the capsicum seeds also
5. Add the slightly cooked capsicum to the mashed brinjal in the mixer
6. Add chopped green chillis, ginger
7. Grind into paste
8. Heat some oil on the tava. Splutter mustard seeds, curry leaves and add to the ground paste.
Serve with any south indian tiffin or snack
Bon App!
ps: I haven't tried it with tamarind, but you can add some tamarind paste too for a tangy flavor!
Ingredients:
1. Brinjal - one big size
2. Red Capsicum - 2 big/3 medium size
3. Green chillis
4. Asafoetida
5. Ginger - optional
6. Curry leaves
7. Urad dhal - 1 tsp
8. Mustard seeds - 1 tsp
Method de Preparation:
1. Roast the big brinjal either on the stove or in the oven. While making it in the oven, I usually coat the skin with some oil and leave it on 400 F for 5 mins. Ensure all sides are evenly cooked
2. Skin the brinjal and mash it with some salt and drop it into a mixer
3. Heat some oil in a pan, add asafoetida poweder and then urad dhal. Roast till light brown
4. Add the red capsicum and fry till you get the scent of capsicum. You can add the capsicum seeds also
5. Add the slightly cooked capsicum to the mashed brinjal in the mixer
6. Add chopped green chillis, ginger
7. Grind into paste
8. Heat some oil on the tava. Splutter mustard seeds, curry leaves and add to the ground paste.
Serve with any south indian tiffin or snack
Bon App!
ps: I haven't tried it with tamarind, but you can add some tamarind paste too for a tangy flavor!
Thursday, January 24, 2008
Red Capsicum Chutney
Ingredients
1. Red Capsicum(large) - 3 nos
2. Tomatoes or Tomato Paste
3. Mustard Seeds
4. Gingelly Oil
5. Urad Dhal - 1 tsp
6. Chilli Powder
7. Asafoetida
8. Curry leaves (Optional)
9. Bengal Gram Dhal - 1 tsp (Optional)
10. Vendiyam Seeds
11. Tamarind (Optional)
12. Salt to taste
Method de Preparation
1. Cut capsicum into fine small pieces.
2. Heat 2 tbsp Gingelly oil in a tava. Splutter mustard seeds when oil is hot
3. Add curry leaves, urad dhal, vendiyam seeds and the bengal gram dhal, a tsp of asafoetida and fry
4. When urad dhal is light brown, add the tomato puree(thick) or tomato paste
5. Mix the paste well with the other ingredients. You can add some water if the paste is too thick. Alternatively, if you like the sour taste, you can prepare tamarind water and add it too. I prefer it without tamarind
6. Add red capsicum when the tomato starts getting a cooked smell. The capsicum can be added with the seeds.
7. Simmer and let it cook on low flame. Cover the vessel with a lid. The capsicum needs to cook till soft, not get fried in the heat.
8. Add Chilli Powder to suit your spicy taste and continue to cook. Make sure you regularly mix the chutney to ensure it is cooked evenly. Add salt to taste
9. Turn off after 15 mins.
The chutney can be mixed with rice or eaten with any snacks (from idlis to samosas)
Enjoy!
Bon App!
Sunday, September 02, 2007
Broken wheat thirukannamudhu
Ingredients
1. Broken wheat - 1 cup
2. Payatham parupu - 1/4 cup
3. Vellam (jaggery) - 4 pieces
4. Saffron - 2 strands
5. Elachi - 2 nos
6. Cashew nuts/raisins - 4 nos
7.Milk - optional
Method de preparation
1. Cook the broken wheat and payatham parupu in a cooker(2 to 3 whistles)
2. Take the vessel out of the cooker and place on the stove and heat.
3. Drop the jaggery pieces into this warming/boiling mix. The jaggery will begin to melt. Add milk if the mix is too thick/dry.
4. Meanwhile, in a tsp of butter, fry some cashew nuts (you can break them into smaller pieces) and raisins
5. When the mix is boiling, add this fried dry fruits and 2 strands of saffron.
This can be served warm/cold. Enjoy!
Usually, this mix thickens if it is set aside for few hours. To thin it, add some milk.
Bon App!
1. Broken wheat - 1 cup
2. Payatham parupu - 1/4 cup
3. Vellam (jaggery) - 4 pieces
4. Saffron - 2 strands
5. Elachi - 2 nos
6. Cashew nuts/raisins - 4 nos
7.Milk - optional
Method de preparation
1. Cook the broken wheat and payatham parupu in a cooker(2 to 3 whistles)
2. Take the vessel out of the cooker and place on the stove and heat.
3. Drop the jaggery pieces into this warming/boiling mix. The jaggery will begin to melt. Add milk if the mix is too thick/dry.
4. Meanwhile, in a tsp of butter, fry some cashew nuts (you can break them into smaller pieces) and raisins
5. When the mix is boiling, add this fried dry fruits and 2 strands of saffron.
This can be served warm/cold. Enjoy!
Usually, this mix thickens if it is set aside for few hours. To thin it, add some milk.
Bon App!
cheedai
Ingredients
1. Rice Flour - 1 cup
2. Urad flour - 1 tsp
3. White sesame - 1 tsp
4. Jeera - 1 tsp
5. Butter
6. Salt to taste
7. Asafoetida - 1 tsp, mix it in water and use this water to make the dough
Method
1. Lightly warm the rice flour
2. Add the urad flour to the warm rice flour
3. Along with sesame seeds, jeera, butter and salt and mix it into a dough. The dough must be soft and malleable
4. Make small balls (about the size of small bubblegum).
5. Heat oil in a pan. You must see the fumes rise before you start adding the balls of cheedai
6. Serve as a snack!
Bon app!
1. Rice Flour - 1 cup
2. Urad flour - 1 tsp
3. White sesame - 1 tsp
4. Jeera - 1 tsp
5. Butter
6. Salt to taste
7. Asafoetida - 1 tsp, mix it in water and use this water to make the dough
Method
1. Lightly warm the rice flour
2. Add the urad flour to the warm rice flour
3. Along with sesame seeds, jeera, butter and salt and mix it into a dough. The dough must be soft and malleable
4. Make small balls (about the size of small bubblegum).
5. Heat oil in a pan. You must see the fumes rise before you start adding the balls of cheedai
6. Serve as a snack!
Bon app!
Monday, August 27, 2007
Sankarpaali
A tasty snack that can be made sweet or salty!
Ingredients
1. Maida - 1 cup
2. Salt to taste
3. Milk - half cup (optional)
4. Ghee/Butter/Oil - 2 tbsp
5. Oil to fry
Method de preparation
1. Mix maida, salt, milk(optional), ghee into a dough
2. Make small rounds like for chappati/roti
3. Using pizza cutter, cut them into small rhombus shaped pieces
4. Heat oil in a tava.
5. Deep fry and serve!
If you want to make them sweet, use sugar instead of salt. Additionally make some sugar syrup (boil water and sugar till it is brownish color) and mix shakar paali with the sugar syrup. This is supposed to be a dry snack.
Bon App
Ingredients
1. Maida - 1 cup
2. Salt to taste
3. Milk - half cup (optional)
4. Ghee/Butter/Oil - 2 tbsp
5. Oil to fry
Method de preparation
1. Mix maida, salt, milk(optional), ghee into a dough
2. Make small rounds like for chappati/roti
3. Using pizza cutter, cut them into small rhombus shaped pieces
4. Heat oil in a tava.
5. Deep fry and serve!
If you want to make them sweet, use sugar instead of salt. Additionally make some sugar syrup (boil water and sugar till it is brownish color) and mix shakar paali with the sugar syrup. This is supposed to be a dry snack.
Bon App
Thursday, August 23, 2007
Saboodana Cutlet
Ingredients:
1. Saboodana - 1 cup (2 handfuls)
2. Potato - 1 large
3. Bread (optional)
4. Corriander leaves
5. Ginger - grated into small pieces
6. Green Chillis - 2 to 3 nos
7. Salt to taste
8. Oil to fry
Method de Preparation:
1. Soak the saboodana in water for 10 mins. The saboodana must be completely immersed in water
2. Boil the potato, peel it and mash it.
3. Squeeze the water out of the saboodana and add it to the mashed potato.
4. (optional) you can also soak the bread slice in water, take it out immediately and mash it with this mix. (remove the crust of the bread before soaking in water)
5. Add the ginger, finely chopped green chillis, finely chopped corriander leaves and salt to this mix
6. Make the mix into small round shapes like a cutlet
7. Deep fry this in hot oil
Serve with mint chutney, sauce or just eat as is!
You can be creative and add other veggies too, like boiled carrot, boiled beans, peas, onion etc
Bon App!
1. Saboodana - 1 cup (2 handfuls)
2. Potato - 1 large
3. Bread (optional)
4. Corriander leaves
5. Ginger - grated into small pieces
6. Green Chillis - 2 to 3 nos
7. Salt to taste
8. Oil to fry
Method de Preparation:
1. Soak the saboodana in water for 10 mins. The saboodana must be completely immersed in water
2. Boil the potato, peel it and mash it.
3. Squeeze the water out of the saboodana and add it to the mashed potato.
4. (optional) you can also soak the bread slice in water, take it out immediately and mash it with this mix. (remove the crust of the bread before soaking in water)
5. Add the ginger, finely chopped green chillis, finely chopped corriander leaves and salt to this mix
6. Make the mix into small round shapes like a cutlet
7. Deep fry this in hot oil
Serve with mint chutney, sauce or just eat as is!
You can be creative and add other veggies too, like boiled carrot, boiled beans, peas, onion etc
Bon App!
Pachai payir salad
This recipe can be eaten as a snack, with chips, even served in between slices of bread as a sandwich! Since this is crunchy, it is a great alternative to deep fried food :).
Ingredients:
1. Pachai Payir/Green gram Dal - 2 handfuls
2. Grated carrot - 1 cup
3. Green chillis - 1 or 2
4. Salt to taste
5. Lemon/lime juice - 2 tbsp
6. Corriander leaves
Method de Preparation:
1. Soak the pachai payir overnight till they sprout
2. Cut the green chillis finely
3. Mix the grated coconut, green chillis, the sprouted grams, salt in a bowl
4. Add the lime/lemon juice and toss it couple of times
5. Before serving, add the finely chopped corriander leaves
Yummous!
Bon App!
Ingredients:
1. Pachai Payir/Green gram Dal - 2 handfuls
2. Grated carrot - 1 cup
3. Green chillis - 1 or 2
4. Salt to taste
5. Lemon/lime juice - 2 tbsp
6. Corriander leaves
Method de Preparation:
1. Soak the pachai payir overnight till they sprout
2. Cut the green chillis finely
3. Mix the grated coconut, green chillis, the sprouted grams, salt in a bowl
4. Add the lime/lemon juice and toss it couple of times
5. Before serving, add the finely chopped corriander leaves
Yummous!
Bon App!
Tuesday, August 21, 2007
Green Coconut Chutney
My MIL found the coconut we get here not too tasty to make a good coconut chutney. She produced her interesting twist to a coconut chutney.
Ingredients:
1. Grated coconut - 1 cup
2. Green chillis - 2 nos
3. Red chillis (optional) - 1 nos
4. Coriander leaves
5. Curry leaves
6. Udaicha Kadalai/pottu kadalai (fried gram dhal) - 1 tbsp
7. Peanuts (optional)
8. Oil
9. Salt to taste
Method de preparation
1. Heat some oil in a tava and add red chillis, curry leaves, pottu kadalai, peanuts, red chillis and fry for couple of mins. Lets call this the roasted lot
2. In a mixie, add the grated coconut, green chillis, salt to taste, corriander leaves and the roasted lot and grind it with some water(if required). The chutney needn't be completely smooth. It is tasty even when it is slightly coarse.
That's it! Bon App!
Ingredients:
1. Grated coconut - 1 cup
2. Green chillis - 2 nos
3. Red chillis (optional) - 1 nos
4. Coriander leaves
5. Curry leaves
6. Udaicha Kadalai/pottu kadalai (fried gram dhal) - 1 tbsp
7. Peanuts (optional)
8. Oil
9. Salt to taste
Method de preparation
1. Heat some oil in a tava and add red chillis, curry leaves, pottu kadalai, peanuts, red chillis and fry for couple of mins. Lets call this the roasted lot
2. In a mixie, add the grated coconut, green chillis, salt to taste, corriander leaves and the roasted lot and grind it with some water(if required). The chutney needn't be completely smooth. It is tasty even when it is slightly coarse.
That's it! Bon App!
Idly Ravai kozhakattai
This is my MIL's recipe. She made it one evening as a surprise for my husband. We all loved the taste. The best part is that these balls can be eaten as a snack or main course with any chutney, idli molakai (chilli) powder or even just plain curd!
Ingredients:
1. Idli Ravai - 1 cup
2. Mustard seeds
3. Curry leaves
4. Ginger(optional)
5. Urad dhal
6. Asafoetida powder
7. Salt to taste
8. Pepper seeds (optional)
9. Cashew (optional)
Method de preparation
1. Heat oil in a pan and add the asafoetida powder
2. Splutter the mustard seeds in the oil.
3. Add urad dhal, curry leaves and grated ginger
4. Add 1 cup water (the same measure as that of idli ravai) and let the soup boil with some salt
5. Add the idli rava slowly and keep turning the mix as you add the idli ravai. It should come to a consistency where you can make small balls (not too watery, not too dry either)
6. Once the mix cools a little, make small balls of the mix
7. Steam the balls (like you would do idli)
Bon App!
Ingredients:
1. Idli Ravai - 1 cup
2. Mustard seeds
3. Curry leaves
4. Ginger(optional)
5. Urad dhal
6. Asafoetida powder
7. Salt to taste
8. Pepper seeds (optional)
9. Cashew (optional)
Method de preparation
1. Heat oil in a pan and add the asafoetida powder
2. Splutter the mustard seeds in the oil.
3. Add urad dhal, curry leaves and grated ginger
4. Add 1 cup water (the same measure as that of idli ravai) and let the soup boil with some salt
5. Add the idli rava slowly and keep turning the mix as you add the idli ravai. It should come to a consistency where you can make small balls (not too watery, not too dry either)
6. Once the mix cools a little, make small balls of the mix
7. Steam the balls (like you would do idli)
Bon App!
Sunday, August 12, 2007
Chow Chow thol thogayal
Ingredients:
Chouchou Thol (Chayote Skin)
Urad Dhal - 2 tablespoons
Curry Leaves - 8 to 10 leaves
Asafoetida
Red Chillis (to taste) - 3 to 4
Corriander leaves or mint leaves
Mustard seeds - one teaspoon
Grated coconut - one handful
Tamarind paste - 1 teaspoon
Salt to taste
Method de preparation:
1. Heat 2 teaspoons of oil and add asafoetida to the hot oil.
2. Splutter urad dhal.
3. Add the red chillis, curry leaves.
4. Add the chouchou skin, tamarind paste/piece and grated coconut and turn it around for 3 minutes
5. Grind the above in a mixer with corriander or mint leaves. Add salt while grinding
6. Splutter some mustard seeds in oil and add the ground paste. Take it off the heat right away
Ready to eat!
Bon App!
Chouchou Thol (Chayote Skin)
Urad Dhal - 2 tablespoons
Curry Leaves - 8 to 10 leaves
Asafoetida
Red Chillis (to taste) - 3 to 4
Corriander leaves or mint leaves
Mustard seeds - one teaspoon
Grated coconut - one handful
Tamarind paste - 1 teaspoon
Salt to taste
Method de preparation:
1. Heat 2 teaspoons of oil and add asafoetida to the hot oil.
2. Splutter urad dhal.
3. Add the red chillis, curry leaves.
4. Add the chouchou skin, tamarind paste/piece and grated coconut and turn it around for 3 minutes
5. Grind the above in a mixer with corriander or mint leaves. Add salt while grinding
6. Splutter some mustard seeds in oil and add the ground paste. Take it off the heat right away
Ready to eat!
Bon App!
Thenkuzal
Ingredients:
Arisi Maavu (Rice Flour) : Ulutham maavu(Black Gram Flour) = 3:1
Jeera
Perungayam (asafeotida)
Salt to taste
Butter (vennai/naey)
Acchu (to make the template in maavu and them deep fry it in oil)
Oil (to deep fry)
Method de preparation:
1. Mix the two flours (arisi maavu and ulutham maavu) in the specified ratio
2. Add Jeera, asafoetida powder, salt and butter and mix it all into a thigh dough consistency
3. Make small balls and drop into the acchu. Make templates using the acchu on paper towels
4. Heat oil till you can see light fumes rising
5. Deep fry the templates and enjoy.
I will take pictures of these and post them the next time I make these Thenkuzal.
Bon App!
Arisi Maavu (Rice Flour) : Ulutham maavu(Black Gram Flour) = 3:1
Jeera
Perungayam (asafeotida)
Salt to taste
Butter (vennai/naey)
Acchu (to make the template in maavu and them deep fry it in oil)
Oil (to deep fry)
Method de preparation:
1. Mix the two flours (arisi maavu and ulutham maavu) in the specified ratio
2. Add Jeera, asafoetida powder, salt and butter and mix it all into a thigh dough consistency
3. Make small balls and drop into the acchu. Make templates using the acchu on paper towels
4. Heat oil till you can see light fumes rising
5. Deep fry the templates and enjoy.
I will take pictures of these and post them the next time I make these Thenkuzal.
Bon App!
Monday, July 16, 2007
Elachi/Clove powder
Quick Tip: Freeze the elachi/clove in the freezer for about 10 mins and then grind them for a fresher smelling powder. The powder can be stored in air tight containers and used instantly for anything ranging from tea to kheer or biryani.
Bon App!
Bon App!
Brinjal Pachadi!
It might sound funny and not so tasty, but trust me, it can make even brinjal(aka Eggplant) haters slurp it up. Here is the trick to this tasty treat:
Ingredients:
Brinjal (Eggplant) - small round type - 2 nos
Dhania Powder - 1 tsp
Jeera Powder - 1 tsp
Curry leaves - 4 leaves
Urad dhal - 1 tsp
Curd/Butter milk - 1 cup
Oil to fry them all
Salt to taste
Method of Preparation
1. Microwave the brinjals for about 4 mins. Check for the consistency. They should be soft and mashable
2. Take out of microwave, mash it
3. Add the dhania, jeera and curry leaves to the mash
4. Heat a little oil in a pan, splutter the urad dhal and add the mash and lightly fry the mix
5. After letting the mash up cool, add the mash to the cup of curd/buttermilk.
6. Add salt to taste
Yummo!
I have this recipe for the small brinjals. You can alternatively grill the bigger brinjal and mash it with or without the skin. Let me know how it went!
Bon App!
Ingredients:
Brinjal (Eggplant) - small round type - 2 nos
Dhania Powder - 1 tsp
Jeera Powder - 1 tsp
Curry leaves - 4 leaves
Urad dhal - 1 tsp
Curd/Butter milk - 1 cup
Oil to fry them all
Salt to taste
Method of Preparation
1. Microwave the brinjals for about 4 mins. Check for the consistency. They should be soft and mashable
2. Take out of microwave, mash it
3. Add the dhania, jeera and curry leaves to the mash
4. Heat a little oil in a pan, splutter the urad dhal and add the mash and lightly fry the mix
5. After letting the mash up cool, add the mash to the cup of curd/buttermilk.
6. Add salt to taste
Yummo!
I have this recipe for the small brinjals. You can alternatively grill the bigger brinjal and mash it with or without the skin. Let me know how it went!
Bon App!
Monday, April 30, 2007
Spicy Peanuts
Ingredients
1. Peanuts or any nuts that pleases you - 100 gms
2. Chilli Powder - 2 tbsp
3. Curry Powder - 1 tbsp
4. Salt to taste
Method de preparation:
1. Shell the peanuts and microwave them for 10 mins
2. Rub them between your palms to remove the skin
3. Mix the chilli powder, curry powder, salt with some water. The consistency needs to be as light as for crepes(lighter than pancakes)
4. Mix the peanuts in them.
5. Microwave this mix. The amount of water added should evaporate on microwaving the mix.
6. Eat!as is or splutter some mustard seeds, curry leaves and add them or add them to Bhel (which is what my MIL does).
1. Peanuts or any nuts that pleases you - 100 gms
2. Chilli Powder - 2 tbsp
3. Curry Powder - 1 tbsp
4. Salt to taste
Method de preparation:
1. Shell the peanuts and microwave them for 10 mins
2. Rub them between your palms to remove the skin
3. Mix the chilli powder, curry powder, salt with some water. The consistency needs to be as light as for crepes(lighter than pancakes)
4. Mix the peanuts in them.
5. Microwave this mix. The amount of water added should evaporate on microwaving the mix.
6. Eat!as is or splutter some mustard seeds, curry leaves and add them or add them to Bhel (which is what my MIL does).
Sunday, April 29, 2007
Microwave ParuppuUsilli
Ingredients:
Thovaram Paruppu (lentils) one small cup
Red dry chilli 2 nos
Salt to taste
Vegetable: any one of the following: beans, cabbage, karamani (thinner version of beans)
Kadugu
Curry powder
Asafoetida
Oil to fry
Method de preparation:
1.Soak the lentils in water for about 10 mins.
2.Drain water
3. Grind along with red chilli, some salt to taste
4. Meanwhile soak cut vegetable in water and place in microwave for 8 mins
5. Heat some oil, splutter the mustard seeds and add asafoetida and curry powder to it.
6. Toss the vegetable into this.
7. Meanwhile microwave the ground mix of lentils, chilli for 5 to 10 mins
8. The mix might be a little tight, so grind them in the mixer till they become coarse powder
9. Add this to the cooking vegetables.
10. Cook for 2 mins
11.Done!
Drain, vathamulakai, salt, mixie, microwave for 5 mins.
Thovaram Paruppu (lentils) one small cup
Red dry chilli 2 nos
Salt to taste
Vegetable: any one of the following: beans, cabbage, karamani (thinner version of beans)
Kadugu
Curry powder
Asafoetida
Oil to fry
Method de preparation:
1.Soak the lentils in water for about 10 mins.
2.Drain water
3. Grind along with red chilli, some salt to taste
4. Meanwhile soak cut vegetable in water and place in microwave for 8 mins
5. Heat some oil, splutter the mustard seeds and add asafoetida and curry powder to it.
6. Toss the vegetable into this.
7. Meanwhile microwave the ground mix of lentils, chilli for 5 to 10 mins
8. The mix might be a little tight, so grind them in the mixer till they become coarse powder
9. Add this to the cooking vegetables.
10. Cook for 2 mins
11.Done!
Drain, vathamulakai, salt, mixie, microwave for 5 mins.
Tuesday, December 12, 2006
Karacha Maavu Dosai
This is a south indian dish spruced up by my MIL.
Ingredients:
1. Arisi Maavu: Ravai: Maida - 1: 1.5: 0.75
2. Green chillis
3. Salt to taste
4. Jeera
5. Ginger small pieces or grated
6. Oil to cook
Recipe:
1. Mix all the three flour (arisi, ravai and maida) to a thin batter consistency
2. Add finely chopped green chillis, jeera, ginger shavings and salt to taste
3. Leave aside for about 15 mins
4. Heat a tava on stove
5. Pour a ladle full of batter, let it take its own form
6. Add some oil to get some crispiness
7. Let it cook for sometime on one side, turn it over and let it cook again
8. Remove and serve hot with either coconut chutney/green chutney
The advantage of this type of snack is that there is no prior set up required. All the three types of flour used in this dish are usually available at home...what a recipe for some unexpected guests too!
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