Yummy Food Recipes

Ingredients:

1.     3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
2.     2 slices of white bread, crust removed
3.     2 cucumbers, peeled, seeded, coarsely chopped
4.     1 small red onion, coarsely chopped
5.     3 cloves of garlic, minced
6.     2 Capsicum
7.     6 tablespoons extra virgin olive oil
8.     3 tablespoons red wine vinegar or lemon juice
9.     salt to taste

   Garnish:
    1 tsp each of cucumber and Capsicum, finely chopped onion
  
Method

1. Combine all ingredients. Blend until the mixture is smooth.
2. Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.

Ingredients:

1.  2 teaspoons ghee
2. 1 copra ( dried coconut )
3. 2 -3 garlic pods ( 30 cloves )
4. Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
5. 25 dried red chillies
6. 1 1/2 teaspoon salt ( or to taste )

Method

1. Grate copra and keep aside. Peel garlic cloves.
2. Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).
3. In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.
4. Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
5. Mix all the powders well and store in a dry bottle or airtight container.
   

Gongura Pulihora – Spiced Red Sorrel Leaves Rice : http://www.sailusfood.com/2010/08/11/gongura-pulihora-spiced-red-sorrel-leaves-rice/

Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle: http://www.sailusfood.com/2010/09/20/teepi-kakarakaya-pachadi-sweet-bitter-gourd-pickle/

Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry: http://www.sailusfood.com/2010/08/10/vankaya-gasagasala-kura-eggplant-poppy-seeds-curry/

Chintachiguru kobbari pachadi – Tender tamarind leaves coconut chutney: http://www.sailusfood.com/2007/09/28/chintachiguru-kobbari-pachadi-tender-tamarind-leaves-coconut-chutney/

Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk): http://www.sailusfood.com/2006/03/16/vankaaya-paalu-posina-kura-green-eggplants-cooked-in-milk/

Ingredients
    * 500 g potatoes
    * 2 tbsp ghee
    * 1 tsp cumin seeds
    * asafoetida
    * 3 tsp ground coriander
    * 2 dried chillies, whole
    * 1 tsp mild red chilli powder
    * 1/2 tsp turmeric
    * 1 tsp fennel seeds, lightly crushed
    * 1 kachri, cut in half (available from Indian shops)
    * 1/2 tsp fenugreek seeds
    * 1 tsp coriander seeds
    * 1 tsp finely chopped ginger
    * 1/4 tsp ground ginger
    * 1 tsp nigella seeds
    * 1 green chilli, finely chopped
    * 100 g natural yogurt
    * 1 tsp dried mango powder, (available from Indian shops)
    * 150 ml water
    * small bunch coriander, chopped


Method
1. Boil the potatoes in their skins in lightly salted water for 15-20 minutes until tender. Drain. When they are cool enough to handle, remove the skin and chop them into small pieces.

2. Heat the ghee in a deep pan. Once melted add the cumin seeds, asafoetida and ground coriander. Fry until the cumin seeds start to splutter, then lower the heat and add the whole dried chillies, chilli powder, turmeric, fennel seeds, kachri, fenugreek seeds, coriander seeds, fresh and ground ginger and the nigella seeds. Season with salt.

3. Add the green chilli to the pan, turn up the heat a little and fry for a few minutes, stirring. Add the potato pieces and toss in the spice mixture. Continue frying for a few minutes more.

4. In a bowl, mix the yogurt and mango powder. Stir this mixture into the pan with the water. Bring to a simmer, cover and cook for 10-12 minutes over a low heat. Serve garnished with the chopped coriander.

Ingredients
    * 1/2 tsp fenugreek seeds
    * 2 tsp ground coriander
    * 1 tsp red chilli powder
    * 1/4 tsp turmeric
    * 2 tbsp mustard oil
    * 2 large green chillies, broken in half
    * 2 dried chillies, broken in half
    * pinch asafoetida, (hing)
    * 1 tbsp finely chopped ginger
    * 500 g pumpkin, chopped into 1cm cubes
    * 1 tbsp jaggery, crumbled
    * 1 tsp dried mango powder, (available from Indian shops)
    * 1 1/2 tsp salt

Method
1. Soak the fenugreek seeds in a small bowl of water for an hour. Drain.

2. Mix the coriander, chilli powder and turmeric with 50ml of water to make a spice paste.

3. Heat the mustard oil in a deep pan and add the drained fenugreek seeds, which will splutter in the hot oil. Add the green and red chillies to the pan followed by a pinch of asafoetida and the chopped ginger. Stir well and leave to fry for a minutes.

4. Add the spice paste to the pan and cook, stirring for 1-2 minutes. Add the diced pumpkin and stir to coat with the spices. Cook for a couple of minutes, stirring.

5. Add 100ml of water to the pan and simmer for 10-15 minutes, until just tender. Top up with a little more water if it begins to dry out.

6. When the pumpkin is tender, remove the chillies from the pan as they will now have added their heat. Stir in the jaggery and mango powder, the sweet and the sour. Cook for another 10 minutes so the sauce thickens and the pumpkin becomes very soft and tender.

1. Ragi
   
2. Rice
3. Wheat
4. Soya beans
5. Ground nut
6. Bajra (kambu)
7. Jowar (cholam)
8. Green Gram
9. Horse gram
10. Fried gram (Udaithakadalai)
11. Dry ginger
12. Cardamom
13. Cloves

12 cooked crab claws
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 cup dried breadcrumbs

1/2 cup prawn or crab flesh.
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon sesame oil
1 teaspoon rice win
1 tablespoon egg white, lightly beaten
2 tablespoons finely chopped spring onion (white part).
1 teaspoon salt.

Cover with plastic wrap and set aside for 15 to 30 minutes


1. Take crab claws. Remove excess moisture from the crab.
2. Heat oil in pan. Spreading paste on crab claws make it like lollipop.
3. Dip the claws in to all-purpose flour.
4. Then dip then claws into beaten egg.
5. Then dip into breadcrumbs.
6. Fry it.

Red chillies - 1 kg
Coriander seeds- 2 kg
Turmeric - 100g
Bengal gram - 100g
Tuver dhal - 100g
Fenugreek - 100g
Black pepper  - 100g
Cumin seed - 100g
Fennel seed - 50g
Asafoetida - 50g
Dry ginger - 25g


Dry & grind into powder .

2 Tomatoes
2 Onions
1 Green capsicum
2 tsp ginger & garlic paste
Butter 3 tablespoons
1-1/2 tsp Red chili powder
1/2 tsp. turmeric powder

Boil and mashed

2 Potato medium size
1 cup Cauliflower
1/2 cup green peas
1/2 cup carrots
1/2 cup freach beans

PAV-BHAJI MASALA (roast & grind)

50 grams red chili,
50 grams coriander seeds,
25 grams cumin seeds,     
25 grams black pepper,
25 grams cinnamon,     
25 grams clove,
4-5 black cardamom,     
25 grams dry mango powder,
10 grams fennel seeds,     
1 tbsp. turmeric powder.

Methods
1, Heat 2 tbsp oil & butter in a frying pan or kadhai. Add green chili.
2, Add chopped onions and fry until they become light golden brown in color.
3, Add ginger & garlic paste fry for few mins.
4. add chopped tomato and cook till it becomes tender.
5. Add pavbhaji masala, chili powder, turmeric powder and cook again for 4-5 minutes.
6. add healf tsp of sugar.
7. Add the boiled vegetables fry for few mins.
8. mashing pieces & add butter.
9. Garnish with chopped cilantro serve with pav.

• 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.

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.

• 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
  

• 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 

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.

• 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

• 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)

• Mustard seeds and Urad dal - 1 teaspoon
  
• Curry leaves - a sprig

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.

Ingredients:

• 200 gms tamarind (remove seeds)
• 100 gms dates (pitted)
• 150 gms jaggery
• 2 cups water
• 1 tsp fennel
• 1 tsp cumin seeds (roast and grind coarsely)
• 1 tsp salt
• Red chilli powder as per taste

Preparation:

• Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.