Baby Corn Masala

Posted by Anand on Thursday, October 22, 2009 Comments: (0)

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Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Mustard seeds, Fenugreek seeds,Ani seeds and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

1.Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).
2.Puree 4 tomatoes. Grind onion into a paste.
3.Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the Mustard seeds, Fenugreek seeds,Ani seeds and Jeera and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
4.Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
5.Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

Baked Cabbage

Posted by Anand on Thursday, October 8, 2009 Comments: (0)

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  • 2 cups firmly packed finely shredded green cabbage
  • 1 medium onion, halved and finely sliced
  • 1/4 cup grated coconut
  • 3/4 cup chick-pea flour
  • 1 tsp fresh grated ginger
  • 1-2 hot green chiles, chopped
  • 1 tsp ground coriander
  • 1 tsp salt
  • 3 tbsp mild vegetable oil
  • 1/4 cup water
  • 1 tsp sesame seeds
1. Position a rack in the middle of the oven and preheat the oven to 350F. 2. Combine the cabbage, onion, coconut, chick-pea flour, ginger, chile, coriander, and salt in a large mixing bowl.
Toss to mix.
Add the oil and water and mix thoroughly.
Pour the mixture into an ungreased 8x8x2 inch baking pan or earthenware baking dish.
Press lightly to spread into an even layer.
Sprinkle the sesame seeds on top.
Bake until the top is lightly browned, about 45 minutes.
Let it rest for 5 minutes. Cut into 2-inch squares.
Serve hot or at room temperature.
Texture should be between a crisp potato pancake and dinner hashbrowns. To serve as an hors-d'oeuvres, cut into smaller pieces.

Kolhapuri Pandhra Rassa

Posted by Anand on Sunday, October 4, 2009 Comments: (0)

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Ingredients:

* 1 kg mutton or chicken
* 1 cup coconut milk

Grind to a fine paste:

* 1/4 cup chopped cilantro/coriander leaves (optional)
* 2 Onions, sliced
* 4 Green Chilies
* 1" Ginger
* 4-5 big cloves Garlic
* 1 cup coconut
* 2 tbsp Coriander Seeds
* 1 tbsp poppy seeds
* 1 tbsp sesame seeds
* 1 tbsp Peppercorns
* salt to taste
* 1/2 cup plain yogurt


Garnish
1 tbsp chopped cilantro/coriander leaves


Method
1. Grind all above ingredients and apply that paste to mutton. Refrigerate for at least 3 hours or better yet, overnight.
2. Heat oil. Fry above meat mixture. Add 1 cup water.
3. Cover with a lid. Add water on the lid. Switch the gas to low.
4. Let it cook till mutton is soft. Keep adding water from the lid to the pot and add more water to the lid as time goes by.
4. When the mutton is cooked, add 10 cups water. Bring to boil.
5. Add coconut milk. Simmer for 2 minutes. Switch off the gas.
6. Garnish with chopped cilantro.

Kothimbir Vadi ( Coriander Vadi)

Posted by Anand on Thursday, October 1, 2009 Comments: (0)

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Ingredients:
  • 2 cups packed cilantro leaves, chopped fine
  • 1 cup chickpea flour/besan
  • 1 tbsp. rice flour
  • 1/4 cup mixed flours (ragi or millet flour/ atta or wheat flour/ any other you have on hand)
  • 4 green chillies, minced fine
  • 1 tsp. ginger-garlic paste
  • 1 tsp. sesame seeds
  • 1 tsp. poppy seeds
  • 2 tsp. lemon juice
  • 1 tsp. turmeric
  • pinch of asafoetida
  • 1 tsp. garam masala
  • 1/4 tsp. baking soda
  • 1 tsp. sugar
  • salt to taste
  • Oil for frying


Method:


1. Mix all ingredients together in a bowl, except for the oil.
2. Add enough water to make a thick batter and stir well to remove all lumps.
3. Grease a flat vessel. Pour the batter into the vessel.
4. Steam for about 30 minutes till a skewer inserted in the middle comes clean.
5. Let cool, unmold and cut into slices.
6. Heat 1/4 inch oil in a skillet and fry the slices till crispy and golden.