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.

Patode /Alu Wadi (Seppankizhangu vada)

Posted by Anand on Wednesday, September 30, 2009 Comments: (0)

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Ingredients:

  • 10-12 Alu (arbi/taro/colocasia) leaves 
  • 1 ¼ C besan (chickpea flour) 
  • 1 t red chilli powder (cayenne pepper) 
  • ½ t turmeric powder 
  • ¼ t mild heeng 
  • tamarind juice (soak a 1″ ball of tamarind in half cup of hot water for half hour; rub and extract the juice) 
  • 1 T sesame seeds 
  • 1″ chunk of jaggery, grated or mushed (or sugar) 
  • 1 t oil 
  • salt 


Method:
  1. In a bowl mix all the above ingredients with water, the consistency should be like pakoda batter.
  2. take the alu leaves and roll it with rolling pin to flatten the veins,  now spread the batter on one leaf and arrange the another leaf it should be one above the other, spread batter evenly on each leaves.
  3. Now to make bundle , first fold from the side, and then roll it from one edge to another tightly.
  4. steam it for 20 mins approx,  when done let it cool and then cut it, shallow fry it.
 
 

Udupi Sambar

Posted by Anand on Wednesday, September 23, 2009 Comments: (0)

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Ingredients:
  • Toor dal(Thuvaram paruppu) - 1/2 cup
  • Green chili - 3
  • Sambar Onion or Small onion - 8 to 10 (If you cannot get small onion, use 1 big onion)
  • Vegetables - Any veggies of your choice(like carrot, radish, drumstick, potato, brinjal, okra, beans) 1 to 2 cups. No veggies also fine.
  • Tomato - 1
  • Tamarind - a gooseberry size soaked in water
  • Turmeric powder - 1/4 teaspoon
  • Hing - 2 to 3 pinches
  • Jaggery or Sugar - 1/2 teaspoon
  • Salt - to taste
Roast and make a fine paste of:
  • Red chilies - 4
  • Urad dal - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Coriander seeds - 1 ½ teaspoon
  • Fenugreek seeds(vendhayam) - 1/2 teaspoon
  • Curry leaves - 3 sprigs
  • Coconut(Fresh or frozen) - 3 to 4 teaspoon (grated)
For tampering:
  • Mustard seeds and Urad dal - 1 teaspoon
  • Curry leaves - a sprig
Recipe:
  1. Cook Toor dal in pressure cooker or in vessel. If you use pressure cooker, for 1/2 cup of dal use 1 ½ cups of water and leave for 3 whistles. Smash the dal coarsely after the pressure is released from the cooker.
  2. Soak Tamarind in little water for 15 minutes. Then extract the juice from it. Keep this aside.
  3. Cut Onion, Tomato and Vegetables. Slit the green chilies length-wise. Keep all this aside.
  4. Heat little oil in a pan. Add Red chilies, Urad dal, Cumin seeds, Coriander seeds, Fenugreek seeds, Curry leaves, Coconut and fry till it turns into light brown. When u fry these ingredients, you can smell nice aroma raising from it.
  5. Make a fine smooth paste of the fried ingredients with little water. Keep this aside.
  6. Heat oil in a pan. Add green chilies and Onion, fry till onion turns into golden brown.
  7. Add all the cut vegetables and fry for 2 minutes. Then add tomato, Hing and Turmeric powder, fry for a minute. Pour enough water to sink all the vegetables. Cover and cook till the vegetables are cooked.
  8. Once the veggies are cooked add Tamarind juice, Jaggery or Sugar, Salt and the Ground paste. Cover with a lid and bring this to boil once.
  9. Add cooked dal and water(Adding water depends upon the consistency you desire). Remove from heat just before the samabar starts boiling.
  10. Finally do the tampering. For tampering, heat oil in pan. Add mustard seeds and urad dal to it. Once it splutters add curry leaves to it. Remove from heat and pour this mix to the Sambar.

Channa Masala

Posted by Anand Comments: (0)

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Ingredients:

2 Cups cooked Channa. (Either soak a cup of dry channa overnight and pressue cook it or buy the canned Channa)

1 Big Onion
6 to 7 Ripe Tomatoes
1 Cup cooked Potatoes
Red Chilli Powder
Salt
1 teaspoon Jaggery/brown sugar
Little Oil
Chopped Coriander leaves for garnish

Roast and grind the following:

3 teaspoons Dhania
2 teaspoons Cumin Seeds
1/2 inch Cinnamon
3 to 4 Cloves

Method:

Grind Onion and Tomatoes separately. Keep it aside. Grind little Potato with a tablespoon of cooked Channa and keep it aside.

Heat little oil in a kadai and fry the ground onion.

When it turns color, add the ground Tomatoes and a cup of Water. Fry for some more time. When its boiling, add the Red Chillies and Salt.

Add the ground Masala Powder and cook for 5 minutes or until the powder blends evenly with the gravy.

Add the cooked Potatoes and Channa. Add the ground Potato Channa. This enhances taste and gives good consistency to the gravy.

Add the Jaggery/Brown sugar. Stir and allow it to boil for a couple of minutes.

Garnish with Coriander Leaves and serve with Chapathi or Poori. Can be served with plain Bread too.